Join Traveling the American Road in New York City for a special Tuesday happy hour!

by Grant Martin on

Momentum is building around the Traveling the American Road series, and as our blogger Paul Brady and his trusty videographer Steve work their way around the country the dispatches are filtering in. Did you see the stop they made at the WBEZ studios in Chicago to interview the senior producer of the popular NPR series Changing Gears? How about their journey through the food culture of Detroit or their urban farms? So much is going on in this American summer that it’s hard to keep track of the duo — and that’s why we’re sending them to you.

This Tuesday (that’s tomorrow!) we’re celebrating the first full fornight of Traveling the American Road and the birthday of our dear videographer Stephen Greenwood in city of New York. The venue? Rebar, just a hop away from lower Manhattan in DUMBO, off of the Front St. stop on the F. As one of our favorite spots in one of our favorite locales of New York, Rebar is a perfect location to pull together our following and wish Paul and Steve well for their journey onward. We’ll have swag bags to give away, stories to tell, an open bar to grease the wheels and if you’re lucky you might even get a photo with Misters Greenwood and Brady themselves.

Just sign up here and then stop by Rebar (147 Front Street) between 6:30 and 8:30 PM this Tuesday, June 14th to participate in the antics. AOL Travel and Gadling will be there with bells and whistles on, and we’d love to see you too.

Don’t forget to sign up before you stop by — space, booze and Greenwood are in short supply.

Inside Dearborn’s Henry Ford Museum

by Paul Brady on

Outside downtown Detroit, in Dearborn, there’s a museum filled with airplanes and cars and farm implements and the most outlandish house ever conceived. Somehow, the bric a brac works, brought together as The Henry Ford Museum, an institution less focused on a particular moment or a particular discipline that the very idea of American innovation, financed by the inventor’s healthy curiosity-and bankroll.

Also here is an artificial town, Greenfield Village, a collection of notable buildings brought to Dearborn from across the country. One particularly telling structures is the Wright Brothers’ Cycle Shop, relocated from Dayton, Ohio, Ford’s nod to tinkerers who changed the course of history, experimenting with something completely new in a garage, just like he did with his Quadricycle, the world’s first car. (The museum has that too.)

Traveling the American Road – The Henry Ford Museum


Inside the WBEZ Studios in Chicago to Learn about the Rust Belt

by Paul Brady on

At the outset of my trip, I needed some guidance. A sort of Rust Belt Virgil, willing and able to orient me to the exciting and dynamic and tragic state of the Great Lakes region. With my route passing through Chicago, Detroit and Cleveland, there seemed no one better for the job than Micki Maynard, a journalist now spearheading a public radio project called Changing Gears.

More than just a radio show, Changing Gears is a multi-year, multimedia effort that aims to tell the stories of people in the Great Lakes, through radio, yes, but also online and in video, with reporters stationed around the region. The questions they’re asking: How are people in this part of the country reinventing their cities, their local economies and even themselves in the face of cataclysmic change? Those are the stories Changing Gears hopes to capture and some of which Micki shared with us in our video interview at the WBEZ studios on Chicago’s Navy Pier.

Traveling the American Road – Changing Gears’ Micki Maynard


The Detroit Dining Scene: An Interview with Chef Steven Grostick

by Paul Brady on

Chef Steven Grostick has never worked in a kitchen outside of Michigan. It’s a remarkable accomplishment in an industry focused on apprenticeships in France, Italy, Japan, on jumping from stove to stove in New York City, on doing a turn at a resort in Arizona. Staying in-state has let him amass a network of purveyors, and he’s calling in favors from as many as he can at his year-old restaurant Toasted Oak in Novi, a growing, mostly white town halfway between Ann Arbor and downtown Detroit. I sat down in his restaurant’s bustling lounge to catch up and gauge the temperature of eating out in the area.

“I was born and raised here, and with the way the economy’s been, and the way the dining scene is, I’ve always said that Michigan is not a dining state,” Grostick tells me. “Nobody says ‘Hey, let’s go to Detroit to eat,’ not like Chicago or San Francisco or Vegas. But we’re such a food state in the fact that we’ve got the five Great Lakes, we’ve got all the fresh seafood, we’ve got awesome amounts of farms here.”

So what’s happening with Michigan farming?

“There are some really, really awesome things that are going on in Northern Michigan. I’m a part of the Northern Michigan Small Farms Conference. They do sustainable farming, and there’s a farmer up there called Paul May-he’s up in Frankfort, Michigan-and he started this really cool system where he gets these barren plots of land, takes it over and he splits it up into 52 sections. In the first section he lets cows go in and graze, and then the chickens come in, and then the pigs come in and root up the soil, BOOM, now you’ve got refreshed land to farm in.”

What are some difficulties with Michigan farming, besides of course the weather?

“The hardest part has been sourcing things because when you run a restaurant, you go to a small farmer, say a chicken farm, and I get all geeked up and say, ‘Oh yeah, I want to put your chickens on the menu.’ And so they go ‘Okay, how many do you want?’ and I say, ‘Can you give me 50 a week?’ You never hear from them again. So I’ve kinda changed my approach when it comes to this. Now it’s, ‘Well, what can you give me? What can you supply me with?’ So I might not put that particular farm on my menu if they can’t produce what I need, but I’ll use it as a special and say ‘So-and-so’s chicken’ or ‘Wordhouse Farms pork tenderloin’ if I only have a short supply.”

What’s the concept behind Toasted Oak?

“The idea of Zingerman’s Deli is actually part of what I wanted to do-I wanted to bring that concept here with the deli cases and things. I ran a fine dining restaurant for many years and I realized that fine dining is kind of dead. It’s got its place out there but you can’t survive on just fine dining.”

What’s the vibe at your restaurant?

“The guests want that chef-that white coat [as he grabs his own white jacket]-walking out and talking. So I encourage all my cooks and sous chefs to know our guests and our customers.”

I hear you’re going to the James Beard House in New York, the fancy foodie HQ that invites rising star chefs to cook for the NYC food world. What’s on the menu?

“I cook Michigan, and that’s exactly what I call my menu for James Beard, ‘I cook Michigan.’ I’m taking farm raised products, Michigan wines and I’ve actually found a Michigan distillery that makes whiskey, New Holland. The hand-crafted, smaller products are always much more fun because they’re so in demand.”

What’s it like to do business in Detroit? What’s the secret to success here?

“People expect quality no matter what you’re doing. Detroit, we’re the Motor City, so whether it’s a quality car product, a quality food product or whatnot, people want value and they want quality and that’s what I like to produce.” When his restaurant won two two Best of Detroit awards from Hour Magazine, “It’s not restaurant of the year where a food critic comes in and says you’re restaurant of the year, it’s my guests, the people sitting in these seats, that say it. So that’s a really cool honor.”

What other restaurants in the city are doing great things?

“Downtown they’ve got some really cool places that have built reputations. Whether it’s in the big casinos, places like Roast or Saltwater or Iridescence, those are your higher-end restaurants. But you’ve also got Slows BarBQ, this tiny little barbecue joint.”

When I was in Chicago, a woman from Detroit told me to try a Coney dog. What the heck is that?

“One of the things I’m taking on my James Beard menu is my version of a Coney dog because New Yorkers think they invented the Coney dog because of Coney Island. Actually, it was invented here in Jackson, Michigan. It’s a Vienna all-beef frank, and there’s a chili that goes on top made from beef hearts and beef liver. That’s a Coney dog, but the Michigan dog is the same Vienna all-beef hot dog, the Coney sauce that goes over top of it and then two strips of yellow mustard and chopped onions.”

After spending your whole life in Michigan, and as a small business owner, do you still believe in Detroit?

“It takes a certain type of person. You met that person out in Chicago who told you about Coney dogs, and I bet she was proud to say she’s from Detroit. My sister lives out in Colorado Springs but she sports the Detroit Tigers cap with the D on it. She’s proud to be from here. I think us as Detroiters, we’ve been through-it’s just like that car commercial-we’ve been through hell and back. Those of us that were born and raised here, we really believe in what we do. We want to stay here, which is why I buy local. I want to keep my money in Michigan.”

Detroit’s Urban Farms: Budget Battles and Milking Goats

by Paul Brady on

I had never milked a goat before the time I wrapped my fingers around Apple’s teat and squeezed, inside a barn on a one-acre plot next to a public school in Woodbridge, Detroit. Two volunteers at the farm, Doug Reith and Leeann Drees, offered to bring me along for their turn at tending the animals at the Catherine Ferguson Academy, a school that’s also home to one of the city’s best known urban farms, made so by its appearance in the much-lauded documentary Grown in Detroit and a profile in Oprah Magazine.

Urban farms have become sort of cliche in Detroit, cast as a gardener’s pipe dream that will save the city, one batch of arugula at a time. There’s no question that many stories on the subject have been done. But at the Catherine Ferguson Academy, a school for pregnant teens and young mothers, four in five girls participate in free and reduced-price meal programs. Cliche or not, this is a city that needs cheap, nutrient-dense food — the kind that comes out of the sun and soil of a farm, urban or otherwise.

But the pastures at CFA, as its known, are facing a crisis.

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As Rachel Maddow recently reported, city-wide budget cuts are threatening to close the school, and if that happens, the fields will go fallow. My hosts Doug and Leeann, who make cheese with surplus goat milk harvested from the farm, told me about a protest to keep the school open, a sit-in that was quickly broken up by police.

Why risk arrest to protest the school’s closure? Says one student in a YouTube video of the sit-in, talking about pregnant women, including herself, “Sometimes it’s like we don’t have no hope. Basically it’s our job to give them some hope. You can’t just let them feel like they’re alone. [This says to them] You’re not alone, because you’ve got people like us fighting for you.”

As the budgetary fight wages on-a decision on CFA is scheduled for this summer-the goats still need to be milked twice a day. As the sun was setting and the mosquitoes were coming out in force, Apple and her pen-mate Royal, gave almost two liters of milk, most of which will stay on the farm. (I was most proud of myself for avoiding the flying hooves of Apple, who probably hasn’t been called docile lately.)

Walking past the rabbit warrens, hen house and horse pasture, where the school’s brown mare trotted over to greet us, Doug and Leeann wondered what would happen to the farm if the school was shut down. Without girls and volunteers and, yes, money to tend the fields, they’d probably just be abandoned. Like so much else in Detroit.