6 - Friday, December 3, 2010
The Michigan Daily - michigandaily.com
Silvios Zingerman's Deli
among eateries buying local
From Page 1
taurant also buys a variety of local
produce from farms and distribu-
tors across Michigan. Young said
she was initially surprised at the
variety of food available locally,
which the restaurant has used in
its seafood dishes.
Young said that though many of
her customers have been coming
to the pub for years, the establish-
ment has begun to attract a new
customer base interested in the
dishes that feature local food.
"We are getting a reputation
as a promoter of local foods, and
we have people who come in for
that and ask about it and we're
very up front with people about
which ingredients on the menu
are local," she said.
Young said the restaurant's
owners, Matt and Renee Greff,
were drawn into the local food
scene about three years ago.
"It started out as the right thing
to do to support the local econo-
my, and the environmentally cor-
rect thing to do to reduce the food
miles, and that brought in cus-
tomers who value our approach,"
Young said. "So now it's become a
mutually reinforcing system."
Young said Arbor Brewing
Company has come to rely on
items from other local produc-
ers and distributors, including
Ann Arbor Tortilla Factory, Ed's
Breads and Zingerman's Delica-
Grace Singleton, a managing
partner at Zingerman's Delica-
tessen on Detroit Street, said the
deli supports local farmers and
distributors. Zingerman's uses a
variety of local items for its menu,
ranging from dairy products
and berries to wheat for its bake
"We're in a really great location
because of the farmer's market, so
you can walk over and talk to the
people who are growing our food
... it's a really nice relationship,"
Singleton said. "Produce is bet-
ter fresh. It helps with the flavor
of the product and it's great to
be able to use products that have
been picked yesterday or even the
Like Zingerman's, Silvio's
Organic Pizza on North Univer-
sity Avenue features a menu that
relies heavily on local produce.
Carolyn Teisan, front house man-
ager at Silvio's, said the restaurant
uses 75 percent local products in
the winter and up to 90 percent in
The restaurant uses local pro-
duce for everything, from dairy
products, vegetables and pasta to
beer, which is made at the Arbor
Brewing Company, Teisan said.
"I think most people have no
idea to what extent the food back
there in the restaurant is either
local organic or some sort of spe-
cialty food," Teisan said, adding
that Silvio Medoro, the restau-
rant's owner, himself goes to the
market to purchase the items
from local growers on Saturdays.
Teisan said Medoro tries to bal-
ance buying local foods with his
vision for the restaurant.
"I think it's a mix of being as
local as possible and also staying
true to his vision of doing authen-
tic cooking from his region of
Abruzzo, Italy, which is why some
of the wine and certain products
we carry would come from there,"
Amy Brown, a recent Silvio's
customer and Grass Lake, Mich.
resident, said she came to town
just for the food. She said items
on the menu have many nutrients
and that the number of gluten-
free options is impressive.
"It's great for the local econo-
my and I think the energy of the
food is better because you get
more nutrients in it, the closer it
is from farm to the place you eat
it." Brown said.
From Page 1
houses, they are permitted to do so
elsewhere, Friedman said.
Friedman said the substance-
free fraternities are a "part of the
same community" as the other fra-
At the University, all sororities
LSA junior Tom Hardenbergh,
president of Phi Delta Theta, said
the fraternity's national organiza-
tion became substance-free about
10 years ago.
Hardenberg said the impetus
behind the change was to reduce
liability. Ever since, the frater-
nity's insurance - both at local
chapters and nationally - has gone
down "dramatically," he said.
"Our house on the inside is fan-
tastic," Hardenbergh said. "It's so
much cleaner and well maintained
than anywhere else."
Having the house in such great
shape has led to increased dona-
tions from the chapter's alumni,
Hardenbergh said. It also frees up
money for home improvement and
educational programming for their
members and other members of
the Greek community.
Though the house itself is sub-
stance-free, Hardenbergh said he
doesn't feel his fraternity is miss-
ing out on much.
"The great part of Ann Arbor is
that everything is close, so there
are many other places to go," he
Officials and recruits discuss
the fraternity's "dry" status dur-
ing recruitment, but Hardenbergh
said it hasn't noticeably affected
"Dry and wet fraternities will
attract certain people," Hard-
enbergh said. "It comes down to
that person deciding what kind of
environment they want to live in,
what kind of brothers they want
to be around and what they want
their next few years to be like. Do
they want it to be filled with doing
a whole lot of cleaning and worry-
ing over liability or do they want
to have that greatly reduced and
more time to focus on studies, ath-
letics or their social life?"
Phil Fernandez, director of re-
establishment for the University's
chapter of Beta Theta Pi, said Beta
chapters across the country and in
Canada aren't required to be sub-
stance-free, but any new or return-
ing chapter mustbe.
Beta returned to the University
this semester after the national
organization closed the campus
chapter in 2007 for not being up
to certain national standards, Fer-
nandez said in an interview last
Fernandez, a Beta alum from
Miami University of Ohio, said
Beta is clear with its interested
members on their substance-free
"That may be a distinction of
ours, but we're not saying that our
way is (the) right way," he said.
"We arejustchoosingtohave alco-
hol not be in the house."
Being one of three substance-
free fraternities on campus isn't
an issue for the chapter, Fernandez
"Is it different?" he said. "Yeah,
but we embrace that difference."
He added that though alcohol
isn't permitted inside the house,
Betahas no problemwithitsbroth-
ers who are of legal drinking age
drinking out of the house.
Fernandez said substance-free
fraternities aren't anti-alcohol fra-
ternities. Instead, withBetain par-
ticular, Fernandez said, by taking
alcohol out of the house, they are
"trying to create a classier experi-
ence and fight the stereotype."
Every year, Beta National Head-
quarters does an analysis on both
its substance-free and standard
chapters, Fernandez said. Each
year, the results come back the
same - the chapters that are sub-
stance-free out-perform the other
chapters in academics, hours of
service, campus involvement, lead-
ership position, and less risk man-
agement incidents," he said.
"The numbers don't lie," he said.
Sigma Chi, the third substance-
free fraternity on campus, man-
dates this policy strictly on a local
level, not as a requirement of its
national organization. The frater-
nity declined to comment on the
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