Join Chef Jake Osburn as he visits Mitchell’s Patch of Blue, an organic blueberry farm in Bangor, Michigan, to uncover how Michigan blueberries go from heirloom bushes to your fridge.
Third-generation farmer Kyle Mitchell walks us through the entire process—from organic soil prep and sustainable harvesting to sorting, packaging, and food safety practices that ensure a better berry and a better planet.
Discover what makes Michigan blueberries so unique, how different varieties are used for fresh eating or brewing, and why proper field practices matter just as much as what happens in the kitchen.
For more information about Mitchell’s Patch of Blue visit: http://mitchellspatchofblue.com
Produced in partnership with MichiganFoodSafety.com and the Michigan Hospitality Foundation.
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