For this week's Art and Soul, 89.1 WEMU's Lisa Barry is joined by Jessica Webster and the creator and chef of Grange Kitchen And Bar in Ann Arbor, Brandon Johns. The restaurant was opened nearly 9 years ago as a genuine farm-to-table restaurant trying to serve as much local produce and meats and fish as possible. Grange presents itself as a place for locally sourced farm-to-table dining.
Johns talks about the difficulties in finding locally grown produce in the winter months but still strives to serve as much locally-sourced food as the seasons allow. Johns says he has enjoyed getting to know many of the local farmers he works with obtaining the food he needs to serve at the restaurant.
He says Grange has worked diligently to remain "true to form" to the farm-to-table concept.
There is also discussion of Grange's pastry chef Melissa or "Mel" Richards, who created Sweet Dirt, which sells French-style ice creams + sorbets made with ingredients sourced from local farms.
Non-commercial, fact based reporting is made possible by your financial support. Make your donation to WEMU todayto keep your community NPR station thriving.
Like 89.1 WEMU on Facebook and follow us on Twitter
— Lisa Barry is the host of All Things Considered on WEMU. You can contact Lisa at 734.487.3363, on Twitter @LisaWEMU, or email her at lbarryma@emich.edu
