Ann Arbor is a great food town for residents and visitors alike. The local farm-to-table movement is strong
but so is a more cosmopolitan approach to food, including many fine ethnic restaurants and food products available (many by
mail order) from a diversity of world markets.
Meet Sarah DeWitt, manager of the Ann Arbor Farmer's Market; Frank Fejeran, chef at The Raven's Club; David Klingenberger, co-owner and 'chief fermentation officer' of The Brinery and Peter Roumanis, chef at Vellum.
