Many thanks to:

Dissertation Committee

Chair: Jim Bingen, Michigan State University (MSU) Department of Community Sustainability

Lawrence Busch, MSU Department of Sociology

H. Christopher Peterson, MSU Department of Agricultural, Food, and Resource Economics

Paul B. Thompson, MSU Departments of Community Sustainability; Philosophy; and Agricultural, Food, and Resource Economics

Participation and Support

Artisan processors throughout Michigan

Michigan Department of Agriculture and Rural Development (MDARD) Food and Dairy Inspectors

MDARD’s Food and Dairy Division

Project Advisory Committee: Kevin Besey, Director, MDARD Food and Dairy Division; Siobhan Kent, Department Analyst, MDARD Food Safety Planning and Response; Natasha Lantz, Community Liaison, Marquette Food Co-op, Marquette, Mich.; Sue Spagnuolo, Cheesemaker, Greenbush Farms, St. Johns, Mich.; and Ron Steiner, Director, The Starting Block Incubator Kitchen, Hart, Mich.

The Michigan Cheese Makers Cooperative, the MSU Product Center, and the many organizations and individuals who assisted with project promotion and outreach.

Funding

This information is based on research supported by:

• The Sustainable Agriculture Research and Education (SARE) program, which is funded by the U.S. Department of Agriculture–National Institute of Food and Agriculture (USDA-NIFA), under Project Number GNC10-134.
• The National Science Foundation under Grant No. SES-1230878.
• Funds from a grant to Michigan State University from the W.K. Kellogg Foundation to establish a pasture-based dairy program at the Kellogg Biological Station.

Any opinions, findings, conclusions, or recommendations expressed within do not necessarily reflect the views of the SARE program, the U.S. Department of Agriculture, or the National Science Foundation. USDA is an equal opportunity provider and employer.