Black Star Farms in Suttons Bay is among wineries in Michigan using MSU expertise to grow and market wine. Photo by Kurt Stepnitz

A Michigan Christmas tree farm. Photo by Kurt Stepnitz

Turkeys at the MSU poultry farm. Photo by Derrick L. Turner

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EAST LANSING, Mich. — With the coming of the Thanksgiving-New Year’s feasting season, Michigan State University faculty can serve as nourishing sources for food and seasonal articles.

A cornucopia of story subjects can be found at the MSU Product Center for Agriculture and Natural Resources, which assists entrepreneurs to develop and market foods and other natural resource-based products.

“We could probably create a complete dinner party made up of our clients,” said the Product Center’s Matt Birbeck.

From goat cheese appetizer to Great Lakes whitefish side dish to handmade pie for dessert, the Product Center works with clients to develop new markets. Dozens of varieties of Michigan food are represented, Birbeck said, plus the detergent needed to clean up afterward.

Matt Birbeck, Product Center supply chain specialist and counselor liaison: (517) 432-8753; birbeckm@msu.edu.
www.productcenter.msu.edu; Facebook.

Everyone sings about that seasonal delicacy, chestnuts, but almost nobody roasts them on an open fire and eats them. Dennis Fulbright, a professor of plant pathology, is working to help build Michigan’s chestnut industry and stem the effects of a disease that has afflicted chestnut trees across the country.

Dennis Fulbright, professor, Department of Plant Pathology, (517) 353-4506, fulbrig1@msu.edu.

If turkey is bound for the menu, MSU poultry specialist Darren Karcher can talk about how researchers are working to strengthen bone structure and select for better strength for the breast-heavy production varieties, and how heritage varieties of the bird are increasing in popularity.

Darren Karcher, Animal Science Department outreach specialist: (517) 355-8402,
dkarcher@msu.edu.

The product of at least 7,000 years of cultivation, some form of potato is likely to make it onto plates this season, with ample opportunity to buy Michigan-grown taters – including in the form of potato chips. MSU researchers Robin Buell and Dave Douches this year helped map the potato genome.

Robin Buell, associate professor, plant biology: (517) 353-5597; buell@msu.edu; http://news.msu.edu/story/6870/.

May we suggest a nice Leelanau white wine with the main course, or perhaps a light Berrien County red for the alternative entrée? Wine grape expert Paolo Sabbatini can discuss how wine grapes thrive in Michigan’s climate – and how the industry likewise is growing and flourishing.

Paolo Sabbatini, assistant professor, horticulture: (517) 355-5191, Ext.1302; sabbatin@msu.edu.

Many people purchase their Christmas tree shortly after Thanksgiving weekend, and researcher Bert Cregg and colleagues are sources of choice to talk about evergreen trends and new issues, including container-grown trees and tabulating carbon sequestration in Christmas trees.

Bert Cregg, associate professor, horticulture: (517) 355-519, Ext.1335; cregg@msu.

Finances are tougher for many Michigan families due to the economy this year, and MSU Extension household finance expert Connie Costner can talk about how families can stretch their dollars over the holidays.

Connie Costner, program leader, Extension Southeast Region: (517) 432-5620; costner@msu.edu.

Finally, as the holiday shopping season swings into high gear, Bonnie Knutson, professor of hospitality business, can discuss retail trends and consumer issues. A widely quoted expert on emerging lifestyle trends and creative marketing strategies, she often consults with business leaders who want to understand and take advantage of changing consumer demands.

Bonnie Knutson, professor, School of Hospitality Business: (517) 353-921; drbonnie@msu.edu.

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