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Kalamazoo Valley Community College Food Innovation Center
Greening Michigan Institute
Mariel Borgman is a Community Food Systems Educator serving southwest Michigan. Borgman’s areas of focus include farmers’ market and food system education for adults and youth, farm to institution technical assistance, and Food Safety Modernization Act (FSMA) education for produce growers. Based in Kalamazoo at Kalamazoo Valley Community College, Borgman works closely with the college’s Bronson Healthy Living Campus and Center of Excellence in Food Safety. In Calhoun County, Borgman is a member of Good Food Battle Creek, an organization working to further the goals of the Michigan Good Food Charter to provide education and access to food that is healthy, green, fair and affordable. Borgman promotes MSU Extension’s Michigan Fresh campaign at local farmers’ markets to help people learn how to select or grow, use, store, and preserve Michigan foods. As a member of the Michigan Farm to Institution Tech-Ed subcommittee, Borgman assists in developing educational materials to support institutional buyers in their local food purchases. Borgman holds a B.S. in Sustainable Business from Aquinas College and a M.S. in Natural Resources from the University of Michigan.
February 8, 2017 | Source Michigan cherries all year with Cultivate Michigan’s latest product guide.
December 5, 2016 | Institutional stakeholders will get a first-hand glimpse at the Michigan dry bean supply chain.
September 19, 2016 | Michigan State University Extension’s Michigan Fresh factsheets on Parsnips and Sweet potatoes provide safe handling and storage tips.
September 12, 2016 | Michigan State University Extension's Michigan Fresh garlic provides safe handling and storage tips.
August 29, 2016 | Institutional stakeholders were given a first-hand glimpse at the Michigan cherry supply chain
August 24, 2016 | Michigan State University Extension’s Michigan Fresh fact sheet on Growing Hops provides advice for budding growers.
August 22, 2016 | Swapping out non-local ingredients in recipes is a way to increase local food purchases.
August 22, 2016 | School nutrition professionals can have a positive influence on a student’s lunch choices.
July 27, 2016 | This series covers growing, preparing and tasting a variety of vegetables and culinary herbs.
June 6, 2016 | Spinach and collards and kale! Oh my! How to properly wash, prepare and preserve your greens.