All things must change, they say. And change is certainly the big story for Food For Thought in 2018. We saw the last jar of Food For Thought product go down our production line at our original Honor Michigan facility, this past March – the end of an era, for sure. It was bitter sweet. I started the company next door in my recycled home just 23 years ago. In 2000, I built our small food production facility next door from all recycled and native Michigan materials. This is a big part of our brand identity. While we’ll still harvest our organic wild leeks from the forest and grow all our peppers and basil on our family farm in Honor for a few more years, that chapter is coming to a close – as we transition to the next chapter..

This is undoubtedly an exciting time for Food For Thought. For the past year we’ve been remodeling  and repurposing an abandoned elementary school just outside of Traverse City. The “Long Lake Culinary Campus”  is the new home of Food For Thought, including our production kitchen, farm, and retail store — with room for a handful of other food and health related companies all housed in a state of the art facility, sharing space and resources — a great collaborative environment that we are proud to be part of. Thanks to a Consumers Energy’s Net Zero Program selecting us as their first prototype, we’ve taken our lessons of re-use, energy conservation, heat recovery and solar power to the next level. With all the support from Consumers at the design stage, we’re on our way to becoming the first Next Zero commercial building in the next three years. On the bitter-sweet spectrum, this is pretty sweet.

So if all goes according to plan, we’ll be seeing our first jar of product meander it’s way down our line around May first. About that time, leeks will be popping, our lavender and peppers will be taking off and we’ll be planning an Open House (“Green Cuisine 2.0”) at our new location. Stay tuned or simply stop by and check out our new space — the Food For Thought Retail Store will be ready for business by the end of May!


  • Mary Lou Dotson Posted April 27, 2018 1:04 pm

    Congratulations! Quite a change from a 3 minute commute to work!! Wishing you much success!

  • Tracy Grant Posted April 27, 2018 1:05 pm

    So exciting!! Looking forward to your new adventures and Green Cuisine 2.0

  • royce ragland Posted April 27, 2018 1:21 pm

    Tim, I am so happy to hear about your next phase and your new home.
    I would love to learn more about the Net Zero Program.
    Congrats, and I hope to talk with you soon and learn some lessons we might use here in my own community.

    • Sally Van Vleck Posted April 27, 2018 6:43 pm

      WOW!! I knew this was going on but not all the details! I’d love to come by and have a look. Sounds just perfect! Congratulations and blessings.
      Love, Sally

      • Timothy Young Posted April 28, 2018 7:31 pm

        Shoot me a note sometime and I’d be glad to give you a tour.

  • Anita Senkowski Posted April 27, 2018 1:36 pm

    Good luck!

  • John Darby Posted April 27, 2018 5:45 pm

    Great job, Tim. Outstanding vision

    • Timothy Young Posted April 28, 2018 7:32 pm

      Thank, John

  • Amy Tennis Posted April 29, 2018 8:12 pm

    Can’t wait to hear more. Best wishes!

  • Jody Futterman Posted May 26, 2018 10:37 pm

    Tim, you persevere like no one else I know. Best of luck. You deserve it.

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