Black Star Farms managing partner and sought after national speaker, Don Coe, wins Rueben Brigham Award from The Association for Communication Excellence in Agriculture, Natural Resources, and Life and Human Sciences.
The Reuben Brigham Award, established in 1947, is reserved for a communicator, including a public relations or advertising professional, who has made a major contribution in the field of agriculture, natural resources, or life and human sciences at the regional, national or international level.
Coe was nominated for the extensive oral and written communication work he does in the field of agriculture. Over the past year he has presented at numerous Midwest conferences on creating an âagricultural destination” winery, has appeared on a local entrepreneur radio show, as well as, on Michigan Public radio to speak on agricultural issues. His involvement also includes a half dozen authored articles for magazines on wineries and issues pertaining to farming. He is also an active member of the statewide MSU Ag Extension and Horticulture Station Advisory Council and serves as one of Michiganâs five appointed Commissioners to the Michigan Department of Agriculture. In both these positions he is called upon to appear at public hearings, give interviews and attend meeting on behalf of agriculture issues.
Coe graduated in 1962 with a degree in hotel administration from Cornel University. After a long career in the hotel/hospitality industry he was recruited by Hiram Walker to work in the marketing and sales arena of the international marketplace.
According to Eleanor and Ray Heald of Appellation America,âToday, he is a mover and shaker in the farm-to-table movement, advocating fresh, local food and local winesâ
The Rueben Brigham Award will be presented to Coe Friday, June 13th at the Haggerty Center.
After being named one of bedandbreakfast.com‘s Top Ten Eco-Friendly Inns, we were invited to provide a prize for Wheel of Fortune’s Green Week. We’re told that the show will air on April 11th and that a contestant did win the prize. We’re waiting to see who won, and ready to make their visit spectacular…just like we do for all our guests.
Click here to read more….
Just in time for Earth Day…The editors of BedandBreakfast.com, the largest online B&B directory and reservation network worldwide, applaud eco-friendly inns and B&Bs throughout the US, and Black Star Farms ranks in the Top 10. This spring and summer, “carbon footprint” your next getaway by visiting an eco-friendly B&B… to read more, click here.
Congratulations Jen and Eric! Jen worked in the Suttons Bay tasting room and Eric did cooking demonstrations at our Farmer’s Market last summer and fall.
(from TC Business News) âThe Cooksâ House is slated to open April 1 at the former home of Patisserie Amie at 439 E. Front Street, Traverse City . Eric Patterson and Jennifer Blakeslee are partners in the new restaurant and will share chef duties, said Patterson. Combining decades of cooking and chef experience, the duoâs last joint venture was running Andreâs, a French restaurant in Las Vegas.Most recently, Blakeslee was a sous chef for Grand Traverse Area Catholic Schools and Patterson cooked at Ciao Bella, a downtown Italian restaurant. âWe are very excited about opening a restaurant in Traverse City because of all the agriculture and other artisan producers that surround the area,â said Patterson. âWe are a restaurant that believes strongly in buying local and sustainable products,â and will offer a menu comprised almost entirely of local foods. Describing the menu as âseasonally-inspired New American,â Patterson said the food is simple and uncomplicated with dishes that celebrate singular, intense flavors. The Cooksâ House will be open for lunch and dinner, Monday through Saturday, 11 a.m. to 9 p.m. The lunch menu will offer salads, soups, sandwiches and a few entrees, ranging from $6 to $11 and dinner entrees running between $15 and $23.
You can make your reservation at their tiny spot by calling 231.946.8700
MSU’s Project Green has granted us funds to build a hoop house. While only the hoops were visible through most of the fall, Halloween marked the application of the vinyl. With help from other local grant recipients, our farm, winery and tasting room staff helped to – literally – hold down the fort while the vinyl was tacked in place.
Nic had prepared the soil well, and now has lettuces growing. He’s hoping to have fresh produce available ten months of the year and to have a year around CSA organized for next year.
Around here we call Nic our Pumpkin King. For years he’s been growing giant pumpkins, carefully saving the seeds for planting the next spring, and hoping for bigger and better squash each year. He’s a bit disappointed with this year’s crop due to the dry summer, but we think the results speak for themselves. The biggest (in the foreground) weighed in at a whopping 553 pounds!
The pumpkins were all grown at Nic’s farm and put on pallets once they were deemed likely giants. Nic trucked these over to us, weighed them in, and they’re now residing in front of our Farmers Market. They’ve become the Farms’ prime photo-op of the autumn, with both kids and adults posing on and around them. They should last through Halloween, so come on out to see them.