At Marrow and Marrow Detroit Provisions, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Pauline Knighton-Prueter, Marrow's VP of Operations—a leader whose professional purpose centers on leading with intentional direction, fostering curiosity, and creating products and spaces that bring joy. Drawing from her decade of experience at Short's Brewery, where she learned the importance of memorable customer experiences and community stewardship, Pauline brings a passion for operational excellence and cultural development to Marrow's mission. She shared insights into what makes Marrow's culture unique, her role in scaling the team's "secret sauce," and what's on the horizon for our expanding presence across Metro Detroit, including the new Birmingham locations.

At Marrow Detroit, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Eddie Moreau, who has been promoted from Chef de Cuisine to Executive Chef at Marrow. Eddie shared his culinary journey, his approach to sustainability, and more!

Marrow Butcher Cody Shintoski teaches Kim DeGiulio of WDIV Local 4 News how to build a charcuterie board with Marrow meat and what’s in your refrigerator.

Marrow Detroit Provisions' delectable sausages are now available at Plum Market's four Michigan locations. The news was celebrated in a recent FOX 2 Detroit Cooking School segment.

Our neighbors at Marrow share out philosophy that eating local is eating better. We asked founder Ping Ho to share…