A locavore with a love of Polish cuisine discusses slow food

A foodie blogger recounts her locavore roots from Hamtramck to Warren, which are still viable today.Excerpt:Almost every Saturday, my dad would take us to the Kowalski on Van Dyke and 10 mile and we’d get lunch meat like Krakus Polish ham and Kowalski kielbasa loaf (if you can get your hands on some of the stuff, buy it. It is SO GOOD. They have it in Ann Arbor at Hillers) and we each would get a little hot snack sausage that has a Polish name I forgot, but it means “hunters sausage” to eat on the ride home. And we’d get a jar of horseradish and a loaf of Russian rye bread the likes of which you just can’t get in Ann Arbor. Zingerman’s Jewish Rye pales in comparison to it….but you can find it in Hamtramck (or any place where there’s a lot of Polish people hanging out still). We’d also have dill pickles my dad made at home to go with our lunch.Read the entire article here.