It’s no secret that the state of Michigan and especially the city of Detroit have fallen on hard times lately. That’s why I buy locally.
If each family in the state started spending $10 per week of their grocery bill on Michigan products, we’d keep more than $37 million circulating in Michigan each week!
Buying locally creates jobs, reduces use of fossil fuels and helps the environment.
I’ve been buying locally for years, gradually expanding the inventory of Michigan-made products in my fridge and pantry.
Michigan is a GREAT state to buy locally – there are so many great products and farm-grown produce here to buy!
Some of my favorites are Blis Bourbon Barrel Aged Maple Syrup, Germack nuts, Koeze Peanut Butter or Velvet Peanut Butter (depending on the occasion), Kellogg’s cereals, Jiffy Mix, Eden Organic beans and grains, Pioneer Sugar, Schuler’s cheese, Guernsey dairy, Sanders ice cream and hot fudge, Dearborn ham, Garden Fresh Gourmet salsa and chips (made right here in Ferndale!), and anything from Zingerman’s or Cherry Republic.
And of course I can’t forget about all of the great beers, wines and spirits from my state – Atwater, Bell’s, Founder’s, New Holland, Chateau Grand Traverse, Chateau Chantal and Valentine Vodka (also from Ferndale!).
See? I told you Michigan had a lot of stuff! And I could seriously keep going and going…but I’ll spare you.
I also munched on some Better Made Potato Chips and fresh Michigan cherries from The Produce Station.
Where’s the recipe, you ask? Well, maybe it’s more of a method, but I seasoned the potato chips myself.
Instead of buying barbecue flavored chips, I bought plain chips and whipped up a smoky barbecue-like spice mix for them myself!
This has several benefits – 1.) it’s customizable, so you can use whatever spices you like, 2.) it’s fun, if you’re a dork like me, and 3.) you get to eat WARM potato chips right out of the oven – perfect for a party (especially when you have a brandy old fashioned in hand)!
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon Colman’s mustard powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1 bag (10.5 ounces) plain potato chips
- Preheat oven to 350 degrees F. In small bowl, combine chili powder, paprika, mustard powder, cumin, garlic powder, onion powder and cayenne.
- Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture. Serve warm.