Thanks to Foodbuzz (and a lot of help from friends & family), one epic Thanksgiving celebration is complete.
From peeling 60 billion potatoes from Visser farms…
to making chapbooks filled with poetry, art, and delish recipes [see menu here]…
it was a pretty fantastic time of eating and hanging out with friends and family.
This 24^3 event is titled a hipster(ish) thanksgiving because my hometown isn’t the most sustainable, food responsible city (but is growing!), and I consider it pretty hipster to eat local and organic food here.
I was really excited to support local farmers and businesses while creating an amazing meal and to share with my guests the importance of eating locally. Lots of vegetables were purchased from the farmers’ market…
and we made homemade stuffing from locally baked bread from Ryke’s Bakery.
We also served bread from the Laughing Tree Brick Oven Bakery, which runs entirely on solar power. It was amazing.
I was pleasantly surprised at how easy it was to make my own marshmallows for the apple mallow yams.
Perfectly toasted and delicious. If you haven’t ever made your own marshmallows, you should definitely give it a try.
We tried a few unconventional dishes since Thanksgiving is usually pretty starch-heavy, including kale with garlic and cranberries…
apple slaw with local Michigan apples and cabbage,
My family has a tradition of having our guests sign a tablecloth each Thanksgiving (to be embroidered later). It’s really fun to look back and see how many holidays have been celebrated over the years.
Lots of new names were added to the tablecloth this year, so I suspect a lot of sewing will be going down later.
And let’s be honest…every great Thanksgiving meal ends with pie. Homemade apple pie is a definite favorite for most of my family.
But I prefer the always festive pumpkin pie.
The only thing better than pie is pie topped with homemade ice cream. A local and sustainable restaurant, Mia & Grace, supplied this homemade Tahitian vanilla bean ice cream. Homemade ice cream trumps storebought ice cream any day in my book.
Some of you may remember Patrick’s guest post, and his freshly roasted coffee (as in roasted yesterday!) paired nicely with dessert. Attention coffee snobs: this is the best coffee you will ever drink. Get yours here, and support rural farmers in Honduras.
Although it’s been a crazy time since I finished my internship in May, I have a lot to be thankful for, and I can’t think of a better way to celebrate than with good food + friends & family + supporting sustainability.
Happy Thanksgiving, all!