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!