By BILL CASTANIER
If Gail Offen and Jon Milan weren’t busy writing their book “Classic Michigan Food and Drinks,” they could easily turn into engaging storytellers. They have a passion for Michigan’s food culture that shines through every page.
Their 205-page book is not just about recipes. It combines travel, history, and a celebration of local brands, covering more than 150 beloved Michigan products. From well-known names like Faygo and Vernors to the unique Trenary Toast from the Upper Peninsula, there’s something for every foodie.
Offen noted that three major Michigan brands, including Gerber baby food and Kellogg’s, have changed the way America eats. However, the book also honors smaller businesses, like Jampot in Eagle Harbor, where monks create delightful jams.
To gather information, Offen and Milan conducted over 150 interviews. They had so much content that a third of their original draft was cut by the publisher, History Press.
To decide what to include, they made some choices upfront. For instance, they excluded alcohol-related businesses and focused on products widely available in stores or online.
Some Lansing favorites featured in the book include Paramount Coffee Co., Biggby Coffee, and Cravings Gourmet Popcorn. Offen wished to include Fabiano’s Candies but couldn’t, as they don’t ship their products.
The book is filled with both old and new photos, bringing Michigan’s food scene to life. You’ll read about immigrant entrepreneurs who made a mark, like the Dearborn Brand, known for its sausages and hams. They sell tens of thousands of hams each Easter.
Another fascinating story comes from Grobbel’s, which dates back to the late 1800s. They ship about 25 million pounds of corned beef around St. Patrick’s Day!
Vernors soda holds a special place for Milan, who recalls growing up drinking it. Offen shares a nostalgic tale about Germack Pistachio Co. in Detroit. The company was the first to import pistachios into the U.S. in 1924, selling them dyed red to disguise shell flaws—a fun marketing move that lasted until 1970.
Offen and Milan do a wonderful job bridging past and present. They also tell stories of local favorites, like St. Laurent Brothers in Bay City, where my grandfather would buy candy and nuts for holiday treats.
The book captures the essence of Michigan’s food nostalgia. It even touches on the late Harry Ryba, known as the “king of fudge,” who helped kick off the fudge industry on Mackinac Island. He was the first to make fudge in a window, drawing in curious customers.
Readers will find tales of mom-and-pop shops that grew into well-loved companies, like American Spoon, founded in Petoskey in the 1980s. Justin Rashid, its founder, played a big role in promoting local ingredients and the farm-to-table movement.
Offen and Milan are already thinking about a second volume. They invite the public to share suggestions at classicmichiganfood@gmail.com.
