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“We wanted it to be a farm-to-table restaurant that is focused on food, sustainability, and community,” says Evan Sumrell, chef-owner of Aster. “That’s a huge thing for us.” Aster is now open for takeout.
After a switch to a cloud-based realty in late 2019, Bricks Real Estate has found they need a bit more space. The husband and wife duo are making over a midcentury modern gem in Center City to function as a place for new agents and other coworking potentials.
Andrew and Halee Pirie stay busy at Great Lakes Ice Cream Co., serving up smiles and new holiday flavors.
How Tyler Dietlein turned a growing hobby into a business of handcrafted leather goods with a little inspiration and a dose of good quality technique.
We sat down with the owners of Beer & Brats and The Creek Grill to talk food, the pandemic, the spring floods, and adaptation.
2020 threw us some curveballs. Here are three instances where Midland adapted to the needs of 2020 by using our outdoor and public spaces.
A husband and wife duo with a chemistry and art background kick off a new chapter with bread, beer and coffee, opening Mi Element Grains and Grounds this summer.
After a career change to pursue her passion, Angela (Ange) Phillips left her job in the chemical industry to pursue her doctoral degree in naturopathic medicine. We caught up with her on what are the benefits of working with a naturopathic doctor and some of her most impactful work.
Small Michigan farms have already adapted rapidly to address some of the challenges the pandemic has presented, and local food advocates see many opportunities ahead to continue strengthening local food systems.
Three local entrepreneurs share the different ways they have been able to adjust for COVID-19 and plan for the future.
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