[HOT LIST] Donut shops

This man needs coffee and crullers, STAT!

The classic American doughnut shop is a time-honored tradition, the second most crucial of the Great American Gathering Places (right behind diners). Before coffee shops got fancy and then fancier, the doughnut shop was the centralized early morning meeting place of business people and old-timers alike. There are many truly classic doughnut shops in metro Detroit; some have been around 50 years or more (and look it, gahblessem). These places all serve beautifully misshapen homemade doughnuts and are open EARLY to LATE (many are 24 hours, in theory if not in actual practice). Like stepping back in time, each of these independent doughnut shops that have ridden out the proliferation of Dunkin' Donuts and Krispy Kreme offer a little bit of that homey, down-to-earth small-town feel. The coffee isn't fancy; it's all good old-fashioned 1950's commodified American brew. "Good" means it's not burnt, and that's good enough, because the nuanced flavor of a freshly-roasted Nicaraguan French press would just be lost in the mouthfuls of glazed deep-fried dough anyway.

#1 Knudsen's Danish Bakery (Detroit)
Located in Northwest Detroit's Rosedale Park neighborhood, one of those inexplicably adorable areas of Detroit surrounded on all sides by post-apocalyptic bombed-out third-world Detroit, Knudsen's Danish Bakery is a cute little bakery that specializes in cakes, breads (like thick, dense egg bread), donuts, and - naturally - danishes. Try a rich raspberry or cheese danish and savor the dense, soft, vanilla-perfumed danish dough. Unlike nearly every other bakery on this list, they actually accept credit cards here, but you probably won't need it - prices are incredibly cheap, even by doughnut shop standards.

#2 Dutch Girl Donuts (Detroit)
Dutch Girl Donuts has been on its little corner of 7 Mile and Woodward since 1947, serving up glazed donuts like crack rocks. (Um. That's not meant as commentary on the area; just to indicate how addictive they are.) The donuts are always fresh and they churn out all the favorites: gooey cinnamon rolls, melt-in-your-mouth traditional raisin and maple doughnuts, crumbly cake doughnuts. Don't plan on hanging out long because the entryway is barely big enough to accommodate four people, but for a quick grab-and-go to/from work/home, this place can't be beat.

#3 Yum Yum Tasty Doughnuts (Melvindale)
You have to love a place with a name that gets right to the point. The doughnuts at Yum Yum Tasty Doughnuts are indeed yum yum tasty! (And in unique flavors like honey-glazed chocolate and Oreo.) So are the soft fresh-baked bagels (in a variety of flavors like cheese, salt and garlic), the monster-sized turnovers and cinnamon rolls, and the French crullers dripping with liquidy glaze. They also serve bagel sandwiches and homemade soups and chili, with plenty of room to sit down at a vinyl-and-formica booth and enjoy them. With all the sleek and shiny new doughnut shops in popping hues of pink and orange with sparkling white counters under bright fluorescent lights, there's something comforting in the old 1970's design palette of orange and brown with a faded old sign out front. This place is definitely an old-fashioned throwback in the grand tradition of donut-shop-as-social-center, and the staff is incredibly welcoming and friendly. This is the full-throttle doughnut shop experience as it was meant to be (even the coffee is better than most).

#4 Apple Fritter (Ferndale)
At the Apple Fritter in Ferndale, the early bird gets the doughnut. The late sleepy-in bird gets only disappointment. But if you get here early enough (i.e., before the crack of noon) to catch these guys still serving fresh, hot apple fritters right out of the oven, you're in for a spiritual experience in fritterdom ... think of it as warm cinnamony apple pie, but in a doughnut. They have a vast variety of other delicious, fresh fried dough-balls too, but when a place actually names itself after a particular item you should probably take their word for it and go with that.

#5 The Donut Cutter (Berkley)
Cinnamon- and sugar-drenched delicate French crullers. Heavy eclairs filled with homemade custard. Melt-in-your-mouth traditional glazed doughnuts. Moist, dense cake donuts fried up crusty on the outside but soft and crumbly on the inside. The Donut Cutter serves all the favorites; they open at 3 a.m. so after your post-bar Taco Bell bender you can have a post-post-bar-bender here with fresh, piping hot, gooey doughnuts ... or, if you're a Responsible-pants, stop in a few hours later during the decent hours of the A.M. and sidle up next to one of the senior citizen sentinels who keep dutiful watch over the place.

Bubbling under Avon Donuts (Pontiac), Knapp's Donut Shop (Rochester, Troy), Detroit Donuts (St. Clair Shores), New Palace Bakery (Hamtramck), Peoples Brothers Bakery (Southwest Detroit), Donutown Dghnt (Redford), Donutville USA (Dearborn), Variety Donuts (St. Clair Shores), Main Doughnuts (Royal Oak), New Martha Washington Bakery (Hamtramck)

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[EID Feature] Community COLORS: It's Still a Jungle Out There

Under construction: COLORS-Detroit. (All photos by Nicole Rupersburg.)

Sunday marks the 10-year anniversary of the single event that shook Americans' sense of security to the very foundation. While there is much to be reflected on regarding the events of 9/11 and the decade that followed, for all the media blitz and its immediate historical significance there is a real question that remains of how much actually changed as a result. It may be too hasty to try to analyze just how much of an impact 9/11 had on the functioning of day-to-day society or the ideological imperative of the American consciousness, but there is at least one organization that was born out of the ashes of the World Trade Center that has come to have a much more far-reaching, nationally significant, and continually socially relevant impact beyond the events of that day.

Restaurant Opportunities Center (ROC) United is a nonprofit organization dedicated to improving the wages and working conditions for the nation's low-wage restaurant industry workforce through training programs and policy work. The organization was initially formed in the aftermath of 9/11 by former workers of Windows on the World, a restaurant on the top floor of the World Trade Center. 73 of its employees died that day, and hundreds more were displaced by loss of employment and income. Many of those displaced were immigrant workers, who had difficulty accessing federal relief funds. ROC United was formed to help them and give them better opportunities, but very quickly the organization realized that not only displaced workers from 9/11 could benefit from it, but that its core value system applied to restaurant workers all over New York City. Eventually ROC United became a national organization, and is still the only national restaurant workers' organization in the country.

The restaurant industry is the largest private sector employer in the United States, yet workers have absolutely no form of legal representation in the form of labor unions, are singularly subject to a drastically lower minimum wage than any other industry, and seldom receive any kind of health care benefits save for the highest-ranking positions.

The fat beast feeding off the marrow of American industry that has become the American Federation of Labor wasn't always so. Unions started to form in the mid-19th century to fight for things we take for granted now: living wages and health care, sure, certainly ... but also safe and sanitary working conditions and an end to wage slavery. If you've never read The Jungle by Upton Sinclair, it is the single greatest achievement in exposing the working conditions of low wage and immigrant workers and the pressing need for labor unions to represent and protect them. Ironically enough it is situated specifically in the meatpacking industry, though its concerns apply to workers of all industries.

So why is it now, nearly 200 years later, and in the restaurant industry no less, that wage slavery and institutionalized racism in this largest private sector employer in the country are still wholly acceptable?

This is where the work of ROC United begins.

In the month of July alone, the national restaurant industry posted profits of over $40 billion according to the National Restaurant Association, the nation's largest restaurant employers' lobby. Yet restaurant workers make average wages of $15,092 per year. If minimum wage were to keep up with inflation it should be over $10.00/hour, yet the National Restaurant Association has convinced Congress to keep the minimum wage for tipped employees at a grotesque $2.13/hour for the last 21 years. More than half of the tipped workers are waiters and waitresses, who earned a national median wage of $8.80/hour with tips.

Through their various worker-led research studies, ROC United found that while there are living-wage jobs in the industry, most are very low-paying. Additionally workers of color are concentrated in these low-wage jobs, while white workers tend to have the "good" jobs. Think about that the next time you're in a restaurant with a white Executive Chef and a kitchen full of Mexicans running the joint. Positions such as dishwasher, busser, food runner, and prep cook have a disproportionately large number of ethnic and immigrant workers, versus the much higher ratio of white workers in higher positions. ROC United also found high rates of injury and illness and low rates of health benefits for restaurant workers across the board. ROC United uses these research findings to educate legislators and influence policy debate on issues affecting the restaurant industry.

ROC United also works to create better opportunities for restaurant industry workers through job training programs. The Colors Hospitality Opportunities for Workers (C.H.O.W.) Institute is a workforce development initiative that provides education and training for low-wage workers seeking to advance in the restaurant industry. Classes range from service training to advanced culinary skills and are run by industry professionals. Courses run eight weeks and are absolutely free. (Find out more from the ROC-Michigan website.)

In 2006, ROC United opened a cooperatively-owned restaurant COLORS, which houses the C.H.O.W. training program and acts as an incubator for worker-owned businesses. This fall, ROC-Michigan will be opening its own branch of COLORS in Detroit's Paradise Valley district. The list of nonprofit and private sector partnerships behind the COLORS-Detroit Opening Gala reads like a dream team of Detroit's finest: Boggs Center to Nurture Community Leadership, SEM Jobs with Justice, Phillip Cooley of SLOWS Bar BQ, Marc Djozlija of Wolfgang Puck, Jess Daniel of Neighborhood Noodle and Good Food Entrepreneurs, Capuchin Soup Kitchen, Gleaners Food Bank, Equality Michigan, Fair Food Network, Slow Food Detroit ... the list goes on and on and ON. They will be hosting the event this Monday, September 12, starting at 5:30 p.m. Tickets are available starting at $25 for students/low-income.

The culinary concept behind COLORS is creative local fare reflecting the different culinary traditions of the community (African American, Latin, Middle Eastern, etc.) celebrating the rich food history of Detroit. They are partnered with Earthworks Urban Farm, Grown in Detroit, Brother Nature, and the Detroit Black Community Food Security Network (among others) and will be sourcing much of their products from these local urban farms and gardens. The restaurant itself will be opening for lunch service later in the fall, with dinner service and brunch to follow. They'll also be hosting special events in September and October, such as working with Slow Food Detroit on the $5 Food Challenge on September 17 and Food Day on October 24.

Much like the original COLORS in Manhattan, COLORS-Detroit will be a collective entrepreneurship and an incubator for worker-owned businesses (some examples might include a COLORS Catering or COLORS brand food products). The training center will launch first and the entire facility - including the restaurant as well as classroom space and ROC-Michigan's offices - will be located in the Milner Building (the space is beautiful, too: check out all the Pewabic Pottery tile on the floor). Support the cause and check out the new facility on September 12 at the COLORS Detroit Opening Gala, and eat to do good. As COLORS-Detroit General Manager Phil Jones says, "COLORS is about community and the food that binds."

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[Real Detroit Weekly] Detroit Seafood Market

Photo by Nicole Rupersburg.

"The Detroit Seafood Market was originally called the Detroit Fish Market when it first opened in 2009, but after a dramatic turn of events with previous ownership, the restaurant was bought out by new owner Kenny Akinwale in partnership with the former chef of the Fish Market, Leonardo Vulagi. They also brought the old General Manager Theodore Oresky back on board, and the powerhouse that built the restaurant's strong reputation was reunited once again to do it a second time.

''We spent the first four months reestablishing the brand,' Oresky explains – in other words, there was some damage control to be done. But they just celebrated their one-year anniversary as the Seafood Market, and business is even more bumpin' than ever..."

Read the rest of the story here.

Want to see more? Check out the Flickr set here.

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[HOT LIST] Eat to do good

Fresh Food Share box (photo from Gleaners Food Bank)

Some people eat to live. Some live to eat. And then there are those who eat to do good. While people are becoming more conscious of what they eat in terms of environmental and economic sustainability, still others see food as an opportunity to make a political statement and enact social change. Whether that is getting involved with food activism targeting specific legislation (such as the Michigan Good Food Charter), operating an urban farm through a nonprofit organization, or helping to make inexpensive fresh food available in urban areas, now more than ever you are what you eat.

#1 Fresh Food Share (Detroit)
The Fresh Food Share (FFS) is a community food program in the city of Detroit that is part of the Green Ribbon Collaborative - a partnership between Gleaners Food Bank, Eastern Market, the Fair Food Network and Greening of Detroit. The Hannan Center is the local distribution and volunteer center. Through this program, community members can participate in a monthly fresh food program (similar to a CSA) payable by cash, check, or Bridge card. Shares of fresh fruits and vegetables are available in a variety of sizes up to 30 pounds ($17), or you can choose to support a senior with a 20-pound mixed fruit and veggie box for only $14. Orders are due by noon on the second Thursday of the month through December 8 (the next order is due in by September 8); distribution is on the third Friday. For more information or to place an order, call 313-550-8034.

#2 SEED Wayne (Detroit)
SEED Wayne is a program administered through the Wayne State University College of Liberal Arts and Sciences (Department of Urban Studies and Planning) designed to help build a sustainable food system on the WSU campus and in the local community. They partner with other area nonprofits to create a culture of awareness and access, and the education starts with their own students. Since its launch, the program has planted three urban vegetable and herb gardens and now hosts a weekly on-campus farmers' market on Wednesdays (through October 26). They are also involved with fledgling programs such as Detroit FRESH (an effort to get fresh produce in corner stores), as well as host an annual Harvest Dinner.

#3 Forgotten Harvest (Oak Park)
The mission of Forgotten Harvest is to fight hunger and waste in metro Detroit by rescuing surplus prepared and perishable food and donating it to emergency shelters. They have hundreds of regular donors in addition to community food drives organized by private entities such as corporate offices and community groups (especially during the holidays). Their efforts benefit over 150 food pantries, soup kitchens, homeless and domestic shelters, senior citizens' and group homes, and children's homes all over Oakland, Wayne, and Macomb Counties. They also partner with other local businesses and organizations for a number of fundraising events including an annual charity golf outing and charity fashion events.

#4 Gleaners Community Food Bank (Detroit)
Gleaners Community Food Bank also strives to fight hunger in Southeastern Michigan through community outreach, education, and food distribution. They deliver 36 million pounds of donated and purchased food to agencies and people in need annually, and hope to raise that number to 50 million by 2013. To assist their fundraising efforts they host special events (such as the Bernie Smilovitz 2011 Harvest Classic this Sunday, September 11) and organize food drives. They also sponsor programs like "Cooking Matters," which teaches families how to shop for and prepare economical and nutritious meals at home.

#5 Capuchin Soup Kitchen and Earthworks Garden (Detroit)
The Capuchin Soup Kitchen is an 82-year-old organization founded by Capuchin friars to tend to people's basic needs, especially the need for food. The organization is inspired by the philanthropic works of St. Francis of Assisi, and serves the people of metro Detroit through a number of programs including the On the Rise Bakery and the Earthworks Garden. They also offer clothing, shelter, and rehabilitative services. You can start doing your part by attending the Earth Works Garden Annual Harvest Dinner on September 17.

Bubbling under Fair Food Network Detroit, Slow Food Detroit, Feedom Freedom Growers, ROC-United

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[EID Feature] iBurger: Hamburgers Gone Halal

All photos by Nicole Rupersburg.

In Dearborn, there are plenty of places to get a good burger. There's Miller's Bar, which Food and Wine just ranked among the top 25 burgers in the country. Then there's Howell's Bar, which anybody whose anybody knows has a better burger than Miller's (some girls just get ALL the attention; what can you do?). The Biergarten also gives gimmicky Miller's a run for its meat. And now, there's iBurger.

iBurger Lounge is the new kid on the block. It opened about a year and a half ago in the West Village Commons. Everything they serve is homemade, organic and halal-certified, in response to the dietary needs of the area's Muslim population. For your reference, a McDonald's restaurant began serving a halal version of its Chicken McNuggets in Dearborn in 2000. Sales were so strong that they expanded the offering to a second Dearborn location, and later to select stores in the U.K. and Australia. When such a significant number of the population requires such specific dietary needs, even the world's largest hamburger fast food chain pays attention, which just begs the question - why did a place like iBurger take so long?

Owners Hassan Aoun and Houssam Aoude decided to open iBurger - a burger joint in a city with an already disproportionate number of burger joints - so that the area's Muslim clientele could enjoy this classic American food too. Manager Mariam notes that, despite the popularity of places like Miller's et.al., the Arabic (specifically Muslim) community did not have something like that for themselves - most of the halal restaurants serve Arabic food, with very little variety.

But iBurger isn't JUST a halal burger joint. They serve gourmet certified Angus beef burgers; a leaner, juicier beef. "This is something new," Mariam says. "We're offering something entirely different to the area." Their burgers are also less wax-paper-and-ketchup and more gouda-and-arugula. They have 15 signature burgers, like the "Pesto" with tomato, onion, fresh mozzarella, homemade pesto dressing and arugula; and the "Boss," made with two half-pound steak patties, cheddar cheese, beef bacon (Islamic law forbids pork consumption), golden onions, tomato and shredded lettuce. The buns are all firm, hearty artisanal buns. The rest of the menu is rounded out with a large selection of salads, wraps, paninis, classic appetizers, and gourmet thin crust pizzas (try the Filet Mignon pizza, a house specialty).

Phase 2 of iBurger Lounge will be opening in September. The restaurant will expand with more seating in a more comfortable, lounge-like atmosphere, and will have a raw juice bar, a full ice cream shop, and will also offer their full menu and homemade desserts.

Because it is a halal restaurant, they do not have a liquor license nor will they apply for one. They are, however, open seven days a week from 11 a.m. to 12 a.m. (3 a.m. on Fridays and Saturdays), so this is a great place to grab a bite to eat after a night out, or just hang out with some friends for a late afternoon lunch on the patio.

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[Real Detroit Weekly] Global Eats

A little preview of some of the "eats" at the 2011 Arts, Beats and Eats.

All photos by Nicole Rupersburg.

Heavenly Chicken and Waffles
Americans like to fry things even more than the notoriously unhealthy Scottish, but at Heavenly Chicken and Waffles everything is made in-house from scratch and is made to order, including their golden Belgian waffles topped with melted butter and crispy, flavorful hand-battered chicken. It’s a healthier way to deep-fry. Check out their new location inside Marilyn’s American Tavern in Greektown.

Katana Steakhouse and Little Tree Sushi Bar
Little Tree Sushi Bar has been in Royal Oak forever and ever, and is still one of metro Detroit’s favorite places for sushi (and is the place where many metro Detroiters popped their sushi cherry). Little Tree offers Japanese, Thai and Phillipino on their menu, and their sister restaurant Katana Steakhouse (located next door) is a Japanese-style hibachi steakhouse with more of that infamous sushi.

Camelia’s Mexican Grill
The newly-opened Camelia’s Mexican Grill in Royal Oak (their second location) serves up delicious, flavorful Mexican-American dishes using all homemade ingredients – corn and flour tortillas, tortilla chips, salsa, guacamole – to create simple yet fantastic dishes that err more on the side of Mexican than American, a refreshing new addition to an area that was lacking. This is a family-owned operation (Camelia is the owner’s mom) and feels just as friendly and welcoming as being in Camelia’s kitchen.

What Crepe?
Hands-down one of the best restaurants in metro Detroit, What Crepe? is an adorable Euro-style café. Walking in you’ll feel instantly transported to a chic Parisian bistro; the décor is both dramatic and fun. But the food shines above all: they have over 50 crepes (savory and sweet) and every single one is outstanding. Fresh, flavorful ingredients, delicate crepe shells, and inventive combinations in huge portions at affordable prices in an achingly romantic setting? J’adore!

Union Jack’s
Any time Union Jack’s catering company has a booth at one of the local festivals they ALWAYS have the longest line. Maybe it’s because this is the only opportunity most people have to try their food … or maybe it’s just their food. Crispy, flaky, juicy deep-fried fish and chips just like you get at tiny little food stands all over the U.K., and their piece de resistance: the deep-fried Mars bar.

Pegasus Tavernas
One of Greektown’s longest-standing Greek restaurants, now attached to the Greektown Casino, Pegasus Tavernas serves up an enormous variety of traditional Greek dishes, from marinated olives and artichoke hearts to rich stuffed grape leaves and juicy grilled lamb chops. And, of course, the Greektown classic saganaki: Greek kasseri cheese flamed with brandy and doused in lemon. Opa!

Read the article as it printed here.

Want to see more? View the Flickr set here.

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[Real Detroit Weekly] Red Ox Tavern

Photo by Nicole Rupersburg.

"Red Ox Tavern defines itself as an 'upscale sports bar,' and that's probably the only way to really describe it. A massive building on Walton just north of Squirrel Rd., in what is formally listed as 'Auburn Hills' though others insist it's Rochester (we'll just say it's 'on the edge' of both), Red Ox is a large, impressive space with quite the eye-catching waterfall behind the bar and a large outdoor patio with a firepit.

'As far as 'sports bars' go, this is the kind of place where you can go to watch sports in an atmosphere that still feels like a casual-upscale restaurant – in other words, you won't find the walls plastered with vinyl Budweiser banners or fat dudes named 'Tiny' with their faces painted the colors of their fave team. The clientele here is mostly business types from the nearby Chrysler headquarters, as well as students from Oakland University (which is right across the street). Suits and newly-legal seniors may make strange drinking buddies, but the mix works well here. (Weekends, obviously, are a different beast altogether.)..."

Read the rest of the story here.

Want to see more? Check out the Flickr set here.

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