At Farrand Hall, flavors come from the land just outside the door. In addition to a vegetable garden, the kitchen forages for herbs and ingredients on the property’s twelve acres. […]

As a child, Thomas Nelson became fascinated by the Edmund Fitzgerald after seeing one of its lifeboats in a museum. As an adult and elected official, he realized that the […]

In a small Michigan town, a unique restaurant offers truly local flavors. At Farrand Hall, executive chef Ken Miller leads the kitchen in crafting menus based on what the landscape […]

At Great Lakes Now, we love telling stories about the Great Lakes Region. Here’s a look back at some of our favorite pieces from 2025! Find all of these, and […]

When the Erie Canal opened, it didn’t just slash travel time and cost, it changed America’s trajectory. By linking the Great Lakes to New York City and the Atlantic Ocean, […]

200 years ago, the opening of the Erie Canal solved one of America’s biggest logistical problems: how to quickly move people and goods from the Great Lakes to the Atlantic […]

Can we eat our way out of the Great Lakes mussel invasion? Viewers have asked us if invasive quagga and zebra mussels are edible, so we looked into it. The […]