Partridge Creek Farm and Grant Collaborators Host ‘Food Stories’ Series at Ishpeming Middle and High School
Partridge Creek Farm, Michigan State University Upper Peninsula Research and Extension Center, Marquette Alger-RESA, and Ishpeming Public Schools collaborated from February-May 2026 to host a series of Food Story Presenters at Ishpeming Middle/High School. Each of these speakers from all around the Upper Peninsula presented to 3-4 Ishpeming classes during each presentation on a different aspect of food and told their ‘Food Story’. Presenters did a quick demonstration or food tasting where students could interact with the food and recipes they were directly discussing.
Food Story Presenters
Presenter 1:
PAMELA VALDEZ , ZIISBAAKWAT: MAPLE SUGAR That Saved the Anishinaabe
Pamela Valdez, citizen of M’chigeeng First Nation, Anishinaabe Kew, Indigenous food advocate shared a story and teaching about the origin of the Maple Tree, sap, sugar, according to the Anishinaabe people.
Students and attendees had the opportunity to sample sweetwater while they learned more about maple syrup!
Food Story Presenter 2:
Raj Vable, The Journey of Tea: From the Himalayas to Your Cup
Raj Vable is the founder of Young Mountain Tea. Raj grew up in Houghton and has since moved to Marquette, where he runs his business.
This presentation featured a tea tasting and a story about the tea leaf and the folks and farmers behind Young Mountain Tea.
Food Story Presenter 3:
Gabriela Solorzano, Masa
Gabriela is a Mom, Farmers Market Manager, Western UP Community member, and owner of Mercado Sol: a Keweenaw food business inspired by traditional Mexican street-foods, made with locally farm sourced UP ingredients.
During Gabriela’s presentation attendees learned how to make tortillas from masa and had the opportunity to learn more about traditional Mexican cooking.
Food Story Presenter 4:
Marilena Carradino, Italian Cuisine
Marilena is Branch Manager of Nicolet Bank in Ishpeming, speaks and teaches Italian in the community, and is a lifelong chef and lover of basil.
This presentation focused on traditional Italian foods and attendees learned how to make bruschetta and were able to sample this Italian food.
Food Story Presenter 5:
Jill Devoge, The Joy of Cooking- Hushpuppies
Jill is a cook, farmer, food safety specialist, mom, and Western UP Community Member.
During this presentation students and teachers had the opportunity to learn more about her family in this well-known cookbook, The Joy of Cooking.
Attendees sampled hushpuppies made straight from Jill’s grandmother’s recipe straight from the Joy of Cooking cookbook.
The Lake Michigan School Food System Hub Grant
The Food Futures Project
Partridge Creek Farm (PCF) was awarded the Lake Michigan School Food Systems Innovation Hub for the Food Futures Project: Connecting Rural Production, Procurement, and Processing in the UP through Education, Collaboration, and Community in 2024. This project alongside the Food Stories Presentation series aims to address the challenges faced by local farmers and highlight the importance of hyperlocal food systems in the U.P.
The Lake Michigan School Food Systems Innovation Hub grant is sponsored by the U.S. Department of Agriculture (USDA). The grant is administered by the Illinois Public Institute of Health (IPHI) with further support from Michigan State University's Center for Regional Food Systems (MSU-CFRS).
