Jessica Youngblood is the owner of Youngblood Vineyard in Ray, a family farm she and her husband turned into a vineyard in 2016. It’s about 25 acres of grapes that create their 12 100-percent estate-grown wines, which you can taste in their tasting room or restaurant, or take home to enjoy. The tasting room is open year-round, but Jessica is looking forward to the warmer months, when the patio opens and there are more outdoor events, like their famous fireworks around the Fourth of July. 

Bob McClure started McClure’s Pickles with his brother, Joe, in 2006, using their grandma’s recipe for all-natural pickles made with fresh cucumbers. Today, McClure’s is available at multiple retail locations across the country and online. The Detroit manufacturing plant processes 40,000 pickles each week in small batches to keep them fresh. McClure’s also makes Bloody Mary mix. sauerkraut and more.

Nick Perrone and his business partner Vince Palazzolo have made a conscious decision to remain Michigan-based. Their company, operated out of Shelby Township, makes fresh – never frozen – sausages that are free of nitrates, MSG, corn syrup and other additives, and typically gluten-free as well. They’re made from fresh meat within 24 to 48 hours of arrival at the Shelby Township processing center, and then shipped to stores. Rinaldi offers 14 flavors of sausages, including the popular motor city sausage, with garlic, anise, paprika and cayenne, and the coney brat with cheese, which offers all the flavor without the mess. Find Rinaldi Sausages in Kroger and Meijer meat counters, Hollywood Market, Papa Joe’s and other independent stores.