Christoph Wiesner, the Austrian butcher who raises Mangalitsa, is always tense before the kill. Last year, he told me, yes, he was nervous because it wasn’t his pig, the pig didn’t know him, he couldn’t know what the pig would do. Under normal circumstances the pigs have spent their lives with him and the week before they are done in, he brings the captive bolt, the stunning device, into pens so the pigs are used to even that. The pigs are calm throughout. This year, at Pigstock in Traverse City, MI, Christoph was not only unfamiliar to the pig, he was miked so that his every word echoed through speakers. Furthermore our crowd gathered around to witness the kill. Our Mangalitsa was clearly thinking “This can’t be good.” But it was over quickly (the full video is at the end Read On »

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A quick synopsis of the everpopular pig celebration: Pigstock, via Traverse City Record Eagle.

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After a devastating apple harvest last year, Michigan is on track for produce 30 million bushels, via Battle Creek Enquirer.

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Lisa Ludwinski, 29, is a baker and cook living in Ferndale, Michigan. She recently returned to the Great Lakes State after a six-year stint eating bagels, nannying, and mixing many pounds of cookie dough in Brooklyn, finishing with stints at Momofuku Milk Bar and Four and Twenty Blackbirds. Now she is the owner of Sister Pie, a from-scratch home bakery serving the Detroit area via the Facebook page, and aims to celebrate the seasons with pie and other sweets through unique interpretations and natural ingredients. For now, she’s able to bake pies from home for sale under Michigan’s Cottage Food Law, but her goal is to open a full-service breakfast/lunch/pie shop. Here she offers her take on one of my favorite pies. I like to make a lattice top, which allows all of the moisture to escape Read On »

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