And so it begins...
Following the opening note, Jan Longone delivered a few words as curator of the Culinary Archive in the Clements Library at the University of Michigan, then Larry Massie gave a presentation about Michigan's culinary history starting in the early 19th century. Far from being a classroom lecture, Mr. Massie's talk was very entertaining and informative. Not only did he talk about the things Michigan has been historically famous for, like the fur trade, but also some things we should be less proud of, including the hunting extinction of the passenger pigeon and the grayling fish. Mr. Massie continued through history and brought up the celery boom of Kalamazoo, the cereal boom of Battle Creek, and then ended on a note about Michigan's future.
Water, according to Mr. Massie, is Michigan's future. Our state has the greatest supply of freshwater in the nation thanks to the Great Lakes, and Lake Superior in particular. It is our responsibility and our obligation to protect that water from people, governments, and corporations that want to siphon it, pollute it, and otherwise waste our resources without paying anything back to us or the environment.
On that note, we're moving into a short break before heading into local food victories of the present. A great start to a great Summit!