“a hard-working 1.5 acre culinary garden”
Blackbird Garden’s commercial kitchen and gardens are located on a three-acre homestead built by chef and farmer Michael Everts and the help of many amazing employees. Mike Everts enjoys sharing his experiences and seeks ways to expand his depth of perspective relating to food production. He attended Slow Food International’s “Tierra Madre” in Turin Italy and is a regular participant in the Bioneers and Northern Michigan Small Farmer conferences. He has worked with Ann Dorety and Jen Schaap of Learn Great Foods as well as filmmaker and activist Rebecca Glotfelty.
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