Category Archives: Food

Michigan farmers battle invaders as temperatures rise

3-bottom, Citizen Journalism, City of Kentwood, City of Wyoming, Community Health, Environment, Food, Local Food, ,

By Sarah Atwood
Capital News Service

LANSING – As warmer-than-average growing seasons caused by climate change become more common, they bring new invasive species to Michigan.

Tar spot is a fungus that attacks corn and causes production losses. Credit: Michigan State University

“Insects that like warm weather are finding that Michigan is becoming more and more life-sustaining than ever before,” said Bruno Basso, a professor in Michigan State University’s Department of Earth and Environmental Sciences.

 

And that requires new ways to fight them.

“These invasive species to Michigan are resistant to pesticides that farmers previously relied upon,” Basso said. “So farmers are looking for new ways to improve the ecology of their crops and improve their resistance.”

Identifying the threats

Two new threats are “tar spots,” in corn, and spotted wing drosophila, said Laura Campbell, a senior conservation and regulatory relations specialist at the Michigan Farm Bureau.

Tar spots are raised black dots on the ears of corn caused by a fungus called “phyllachora maydis,” Campbell said. An outbreak in a corn field causes production losses and economic disaster for the farmers.

Spotted wing drosophila is an insect that attacks soft fruits, a big problem for Michigan’s cherry orchards, Campbell said.

 

The female insects lay eggs inside the fruit, causing brown, sunken spots. As the larva eats the fruit it becomes rotten and non-consumable.

Using technology in the fight

Farmers attack new insects with technology, Basso said. Drones can pinpoint where an insect or weed is on their farms. Then they spray the specific area before it worsens.

Another example of emerging technology is the advancement of Enviroweather, a Michigan State -based weather service that can help farmers anticipate threats to their crops,  Campbell said. The site tracks invasion trends, warning farmers ahead of time if pests are headed their way.

“Preventative pesticide spraying is best, because it will deter the invasive insects and weeds from being able to attack the crops,” Campbell said. “This greatly reduces the amount of pesticides needed, which is good for the farmer and the surrounding land and water.”

Scientists are also making advances in the kinds of products used on farms, Basso said. Biodegradable plastic mulch is replacing synthetic mulch that does not decompose. More plant-based pesticides and herbicides are becoming available.

A local perspective from Ada

Heather Anderson, the owner of Green Wagon Farm, in Ada, uses all-natural products to combat insects and weeds on her certified organic farm.

 

Spotted wing drosophila is an insect that lays its eggs on the inside of fruit, like this raspberry, causing it to rot. Credit: University of Minnesota Extension

“We are constantly vigilant for new threats to our crops,” Anderson said. “We don’t do preventative spraying, instead we scout the farm ourselves, and pick weeds by hand.”

At 18 acres, Green Wagon Farm is much smaller than the average U.S. farm size of 211 acres, according to the U.S. Department of Agriculture. Removing weeds by hand becomes more difficult on large farms.

 

“It’d be nice if all farms could be fully biodegradable and have no waste, but sometimes synthetic products are unavoidable,” Basso said.

This is not to say that farmers aren’t looking for more sustainable methods.

“Pesticides are incredibly expensive, and it would be more cost-effective to spray one small area than to have to spray an entire field,” Campbell said. “There’s a notion that farmers want to spray pesticides everywhere, and don’t care about the impacts on the land and water. But the land and water is their livelihood.”

Keeping the lines of communication open

A challenge is the communication between farmers and scientists, Campbell said.

 

Scientists lack the hands-on experience of being a farmer, and this makes it difficult for farmers to trust that their advice is best.

Money is also a big factor, according to Basso.

“Farmers have historically been more conservative when it comes to implementing new practices,” Basso said. “They have a financial risk, because if they change a way of doing something and it doesn’t work out, they lose that money that they would’ve made before.”

But as the weather gets warmer, farmers understand that their practices have to change or they will not be able to survive, Campbell said.

“Farmers want to do the right thing,” Campbell said. “I’ve never met a farmer who said they don’t care when it comes to the environment.”

ABOUT SARAH ATWOOD

Sarah is a junior at Michigan State University double majoring in Social Relations & Policy and Journalism. She is interested in writing about how politics affects local communities and making information accessible for everyone. In her free time, she likes boxing, yoga, and spending time with friends, family, and her dog.

Kids’ Food Basket Farm: Feeding the body and mind

3-bottom, Food, Local Food, Volunteers, West Michigan, , ,

Kids’ Food Basket Headquarters located at 1300 Plymouth Ave. NE, Grand Rapids. (Courtesy, Kids’ Food Basket)



By Cris Greer, WKTV Managing Editor

greer@wktv.org



It didn’t take long to feel the passion of Kids’ Food Basket Farm Manager Jason Lundberg.

“When I see a child smile at me and say that was the best cucumber they’ve ever eaten, it brings tears to my eyes,” said Lundberg, at the Kids’ Food Basket (KFB) farm he manages at 1300 Plymouth Ave. NE. “This is why I’m here and have been placed in this position at this point in my life.

“I can’t believe I now get to teach kids about all this cool stuff. It has just been magical.”

Breaking down racial barriers

“When kids are telling me I want to be a farmer now, that is huge to me,” Lundberg continued. “The average age of the American farmer is nearly 60, and most of them are white. Only 2 percent of these farmers are of color, and that’s another big reason for what I’m doing.

“We’re here to break down those barriers. The one thing we all have in common is food, and sitting down and breaking bread together is one of the most precious rights we have.”

The Pickerd family farm — 13 total acres

The KFB farm was owned and operated at one time by the family of Don and Eileen Pickerd, who farmed it up until 15 years ago. The land was farmed for well over 100 years; with apple and cherry trees as its mainstay.

Kids’ Food Basket Farm Manager Jason Lundberg picks green beans in early September. (WKTV)

The last remaining property in the city limits zoned for agriculture, KFB purchased the Pickerd farm six years ago. The farm is 13 total acres, including the main building, of which nine are farmed.

“We wanted to continue the tradition of growing food for the community,” Lundberg explained. “It’s pretty special and we want to keep it that way for many, many years to come. This property was going to be turned into a bunch of town homes and the neighborhood association didn’t really like that idea and the opportunity came up for KFB to move in.”

Nearly 139,000 servings of produce have been grown and distributed from the KFB Farm since July 1, 2021.

Lundberg’s deep farming roots

A lifelong farmer from Rockford before working at KFB, Lundberg spent his youth and beyond tending to the family farm, Ingraberg Farms, now Ingraberg Fresh Foods.

Born in Salinas, California, known as the “salad bowl of the world,” Lundberg said his father Dave was immersed in agriculture and saw organic foods picking up steam at the time.

His mom Helen would later inherit a 20-acre parcel of her parents’ farm in Rockford, so they moved from California to Michigan to eventually start Ingraberg Farms.

“I’ve been growing vegetables my whole life, and continued right out of high school doing it full time until Kids’ Food Basket,” said Lundberg, whose dad sold his produce to country clubs and restaurants, including The Bostwick Lake Inn, University Club, The Gilmore Collection, Noto’s and mom and pop businesses as well. 

Farm camp

Every year when school ended for summer break in early June, his dad would have him recruit as many kids as possible to pick produce for him. Lundberg called it Farm Camp. Farmer Dave would make them breakfast and then they’d pick strawberries until it got too hot.

“And then we were turned loose and got to be kids and would bounce on the trampoline, swim in the lake and all that fun stuff. 

“When I eat a fresh Michigan strawberry in June I’m instantly transported back to that time in my life which is one of my more cherished moments. That experience alone taught me why it’s so important for this farm itself.

“Even if I can only get a kid here for an hour, if I can give them a lifelong, lasting experience for that hour, we’ve done our job.”

KFB farm mission

Their goal is creating access to the community of super fresh, nourishing food, focusing on elementary age children, according to Lundberg.

The one thing that has stayed the same is the KFB flagship sack supper; a brown bag meal that goes home with the child after school. Children receive this before getting on the bus, and that’s their supper, consisting of one serving of fruit, vegetables, protein and a healthy snack.

Nearly 1.4 million meals have been provided by KFB since July 1, 2021, amounting to 9,600 meals a day across four west Michigan counties (Ottawa, Allegan, Muskegon and Kent). The meals are packed daily by 300 to 400 volunteers.

School field trips — stomping garlic?

“Last spring, we had hundreds of kids from kindergarten through fifth grade on the farm — our learn team was able to facilitate multiple field trips,” Lundberg said. “The kindergartners would do something like stomping our garlic plants to help them grow bigger, and the third and fourth graders could help us transplant into the field — and they get taste testings all the time.”

Nearly 4,400 students have participated in the KFB nutrition education curriculum since July 1, 2021.

Volunteers of all ages giving back

Husband and wife volunteers Gary and Chris Fraser-Lee are regulars at the KFB farm, often harvesting produce once or twice a week over the summer.


Kids’ Food Basket volunteers Gary and Chris Fraser-Lee worked once or twice a week over the summer at the 13-acre farm at 1300 Plymouth Ave. NE. (WKTV)



Gary began volunteering when he worked in the IT Department at Steelcase and then got his wife hooked as well.

“We started doing food prep and sack suppers inside, and then as soon as the farm opened up began working outside,” said Chris, a retired occupational therapist from the Northeast side of Grand Rapids. “We’re blessed to be able to retire early and we’re just enjoying life and giving back when we can.”

Gary said they enjoy being outside picking while volunteering.

“It’s good to serve the community, and realizing what they do not only with the food bags, but what they supply from the farm here in the food pantries,” Gary explained. “It’s a great community organization.”

Nearly 30 percent of its volunteers are under age 18. Overall, there have been nearly 45,000 volunteer hours since July 1, 2021.


Kids’ Food Basket volunteers processing vegetables. (Courtesy, Kids’ Food Basket)

Corporate volunteers making a dent

While strolling through the fields in September, Lundberg pointed to a group of volunteers from Steelcase picking cherry and grape tomatoes for the sack suppers for school children to take home at night.

“We’re probably going to get well over 100 pounds from them; that turns into 800 servings for 100 children,” Lundberg said. “They pick 100 to 200 pounds of cherry tomatoes every day in our little hour to 2-hour volunteer shifts in the morning. Every week throughout the growing season, we have volunteers from up to three corporate groups like Steelcase, FloRight, Perrigo, Amway, Meijer and MillerKnoll.”

Kids’ Food Basket: The very beginning (Kids’ Food Basket website)

“In 2002, Mary K. Hoodhood received a phone call that changed everything. A local school principal reached out and said students were regularly going into the cafeteria after school in search of food to take home. Mary identified an immediate need. With $3,000 and a handful of volunteers, she committed to providing a solution to childhood hunger in our community.“

Lundberg said Bridget Clark Whitney, president and founding CEO of KFB, had the vision of growing food for their sack suppers.

“She knew the importance of eating super fresh, phytonutrient rich foods that are alive and thriving and putting them directly into our body,” he explained. “We are all about elementary age kids because their bodies are developing and their brains are developing.”


Lundberg said the organization has evolved into so much more than just the access of food to children with its educational component and engagement of people and volunteers.

“They all get to see the full circle … It’s really neat to see how all of it connects, and of course when you get the kids here you get to see it all really come together.”

Tomatoes, tomatoes, tomatoes, and potatoes

The produce that makes the biggest impact on the farm is cherry tomatoes, followed by potatoes and summer squash.

Tomatoes harvested at the Kids’ Food Basket farm. (Courtesy, Kids’ Food Basket)



“It’s tomatoes, tomatoes, tomatoes,” Lundberg said. “Thousands and thousands of pounds of tomatoes every year, and thousands of pounds of summer squash. And this fall, we had close to 1,000 pounds of onions come out of the field growing in between the apple trees.”

In many ways, a dream come true

Lundberg still pinches himself while working on the KFB farm, admitting that it’s “truly a dream job.”

He has witnessed everything during the school field trips from kids picking and eating kale to their “many, many huge smiles” enjoying the farm while taste testing different produce and learning about things they never knew.

He has even heard some kids say they now want to be farmers when they grow up.

“Our CEO Bridget nailed it; it’s so much more than the food itself.”

Kentwood seeks donations for Little Free Pantry

3-bottom, City of Kentwood, Food, Local Food, West Michigan, ,
Kentwood’s Little Free Pantry, which operates year-round, provides food to community members in need. (Courtesy, City of Kentwood)



By WKTV Staff

greer@wktv.org

The City of Kentwood is encouraging local businesses, organizations and community members to gather donations to help replenish the shelves at the Little Free Pantry.

Kentwood’s Little Free Pantry is a free resource that provides food to community members in need. Anyone can give to and take from the pantry, with no questions asked and no application needed.

The pantry operates year-round and has two locations: the Kentwood Activities Center, 355 48th St. SE, and the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.

Donations needed

The Little Free Pantry has seen an increase in use over the past few years and is in immediate need of donations. Preferred donation items include canned and nonperishable food items and personal care items. A list of suggestions can be found at kentwood.us/LittleFreePantry.

“In the past, the Little Free Pantry has stayed stocked thanks to food drives and donations from our generous community,” said Val Romeo, director of parks and recreation. “We typically see a lot of donations around the holiday season, but there is need all year. 

“We’re urging community members to donate a little earlier than normal this year. Whether it’s a handful of canned goods donated by an individual, an entire food drive put on by a local business or a financial contribution, any donation helps families in our community.”

The pantry has several donation drop-off locations throughout Kentwood. Collection hours and locations are as follows:

  • Kentwood Activities Center, 355 48th St. SE: Drop off donations 8 a.m. to 5 p.m. Monday through Thursday and 8 a.m. to 4 p.m. Friday. 
  • Kentwood City Hall, 4900 Breton Ave. SE: Place donations inside the collection bin 7:30 a.m. to 4:30 p.m. Monday, Wednesday and Thursday, 7:30 a.m. to 6 p.m. Tuesday and 7:30 a.m. to noon Friday. 
  • Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE: Place donations inside the collection bin located in the lobby from 9:30 a.m. to 8 p.m. Monday through Thursday, 9:30 a.m. to 6 p.m. Friday, 9:30 a.m. to 5 p.m. Saturday and 1 to 5 p.m. Sunday. 
  • Kentwood Justice Center, 4740 Walma Ave. SE: Place donations inside the collection bin 8 a.m. to 5 p.m. Monday through Friday. 
  • Kentwood Public Works, 5068 Breton Ave. SE: Place donations inside the collection bin 6:30 a.m. to 3 p.m. Monday through Friday.
     

Kentwood’s Little Free Pantry initiative began in 2017 as a Martin Luther King Jr. Day community service project to fill an immediate and local need. A second location was added in 2021.

To make a financial donation or find more information about Kentwood’s Little Free Pantry, visit kentwood.us/LittleFreePantry.

Wyoming’s Two Guys is ‘Big City Dining’ with a personal touch

Beer, Citizen Journalism, City of Wyoming, Entertainment, Food, Local Business, Local Faces, Recreation, Upcoming Events, , , , ,

By John D. Gonzalez
WKTV Contributing Writer

Owners Tom and Amy Payne. Amy works in her garden every morning to pick vegetables for their kitchen. (John D. Gonzalez)

TwoGuys Brewing thinks of itself as “Big City Dining,” but without the hassles of driving and parking downtown.

Even when they put together a business plan in 2006 – 12 years before they opened – the owners always planned to offer quality, locally sourced dining for the community of Wyoming.

“Upscale is not even the word,” said former homebrewer-turned-head chef, Tom Payne.

It was always meant to offer a “downtown restaurant feel and quality of food for our neighbors here in Wyoming.”

Tom and wife/co-owner Amy are doing exactly what they set out to do, and they’re doing it in a remodeled 7-Eleven store at 2356 Porter St. NW. It’s a no-frills location, just great food and beer.

Quality that doesn’t break the bank

The quality of dining is what you might find in downtown Grand Rapids or other metropolitan cities, they said, but not at the same cost. Plus, they have free, on-site parking in Wyoming.

Burgers at Two Guys start at $11. (John D. Gonzalez)

“Pricing downtown is just exorbitant, and I understand, their rents are also much higher than ours in some cases,” Amy said.

“But we’re Gen-exers,” she added. “We don’t park six blocks away from where we’re eating.”

“I worked 16 hours today; I don’t want to walk,” said Tom with a laugh.

A burger downtown, for example, might cost as much as $18.

At TwoGuys, where burgers are ground fresh every day, it will cost $11, unless you customize it with a lot of add-ons, like one online customer who built a half-pound burger with multiple toppings that came in at $19.

One of Tom’s priciest creations, a Poutine Burger, which was a special in July, cost $14. It was Prime rib, ground fresh from English cut roast shoulders.

It might cost a little extra, “but we touched every part of that burger, from the condiments on it, to the grinding of the beef,” Tom said.

“And it had hand-cut fries on it,” Amy said.

Foodies and others are taking note

Since opening in 2018, TwoGuys has established itself as “a great place for delicious eclectic food and great Michigan beers. Family-friendly with a great neighborhood feel!,” which it says right on their Facebook page.

That’s where most of their 13,000-plus followers keep up to date on food specials, new beer releases and community causes.

Two Guys Brewing is located in a remodeled 7-Eleven store at 2356 Porter St. NW. (John D. Gonzalez)

Just take a look at their food photos online, and you will immediately have a craving for one of Tom’s creative creations.

Along with a team of dedicated employees, they’re hard work is paying off and putting Wyoming on the map. Foodies everywhere are taking notice.

With a national tourism conference in town last week, Experience GR had some nice things to say about them in a blog post offering a “Locals’ Guide to Breweries with Great Food,” saying TwoGuys is a “must visit” for craft beer and food enthusiasts “due to its decadent food, dessert and craft beer selections.”

It added:

“TwoGuys makes most of its items in house, to the extent of house-smoking beef, corned beef and turkey, hand-dredging chicken and hand-cutting potatoes for fries. The menu emphasizes shareables, from tacos, fried pork rinds and wine-braised mushrooms to cheese curds, charcuterie boards and chorizo fundido, a sausage-and-beer cheese combo.

You can also count on a tantalizing special or two, always made with the freshest local ingredients.”

The silver lining of COVID

The praise is heart-felt by the couple, who work countless hours, but always put their staff and customers first.

“There are some weeks we don’t take home a paycheck,” Amy said. “And we’re OK with that.”

They were humbled during Covid when locals flocked to their restaurant to pick up pre-packaged, family meals that Tom said was “real honest food that you didn’t have to do the hard part.”

To borrow a couple of overused words at the height of the pandemic, they learned to “pivot” and make the best out of an “unprecedented” period in our country’s history.

In a weird way, it was Covid that put TwoGuys on the map outside of Wyoming.

“We have regulars now who would not have come in here except for that,” Tom said on an episode of our radio show “Behind the Mitten with Amy Sherman and John Gonzalez.” “So although COVID has been a pain in the ass, it’s been a blessing.”

Feeling the love of its community

They were humbled again this summer when a smoker caught fire and caused damage to the exterior of their building, which led to a GoFundMe Page. On Facebook they posted:

Damage from the smoker fire that took place earlier this summer. (John D. Gonzalez)

“We could use your help if you’re so inclined.

“We DO have insurance. Anything donated above the deductible and immediate costs to repair, replace, and clean up will be donated to a local charitable organization supporting women, pregnancy, and infants. It has always been our mission to support our local community and we will do that through this as well!”

They asked for $2,500, which the community nearly doubled in less than a month.

It wasn’t an easy ask for a couple that, like the community itself, prides itself in hard work and pulling themselves up by the bootstraps.

They were overwhelmed.

The extra money will go to charities they support and align “with our values.” But they’ll do it quietly without making a big deal about it.

“When you do something good, sometimes you just have to shut up and let people notice,” Amy said.

“There are a lot of good restaurant owners in this community, but you’re never going to miss the fact they are doing good. That takes a little bit away from (the fact) you’re doing good if you’re using it as a marketing plan.”

More than a family affair

Married in 1990, the couple met in 1988 at Village Inn Pancake House on 28th Street (now New Beginnings). He was 18. She was 16.

Seeing their restaurant full is one thing that keeps Two Guys Brewing owner Tom Payne going. (John D. Gonzalez)

Today they are the parents of three adult daughters (Meghan, Zoe and Abigail). They live only a few blocks away from TwoGuys.

As local business owners, the couple just wants to make an honest living, support the community, and make great food and beer.

Amy works in her garden every morning to pick vegetables for their kitchen. When he needs a little “alone time,” Tom creates beautiful tie dye shirts across the street in the production facility to sell in their merchandise shop.

What keeps them going every day?

“Seeing this place full every night,” Tom said.

“Coffee and Ibuprofen.” Amy said.

‘Just be good’

In all seriousness, they hope popular beers, seltzers, sangrias, along with hand-cut fries, New Orleans-inspired food, burgers, tacos and other specialties will keep people coming back. It’s been a dream of the couple “forever.”

“But it’s never been a selfish dream,” said Tom, referring to the jobs they’ve created for their family and employees.

“We’ve got 20-some families of those that work here whose lives are better because we’re here,” he said.

That fits with their core values, which is to make a difference and “just be good.”

“Be better than you were yesterday,” Amy said.

“Change the world one pint at a time,” Tom said.

“We’ve really worked hard to try to make this corner of Wyoming better,” Amy said. “We’re hoping that ripples into other corners of Wyoming.”

Learn more about TwoGuys Brewing at https://twoguys-brewing.com/.

To make a charity contribution: https://gofund.me/69d17608 

Listen to the TwoGuys Brewing interview on “Behind the Mitten with Amy Sherman and John Gonzalez.”

John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.

Discover Tasty Gyro Coney Island: Your taste buds will thank you

3-bottom, Citizen Journalism, City of Kentwood, Food, Local Food, ,
Tasty Gyro Coney Island’s Flint Coney. (WKTV)

By John D. Gonzalez, WKTV Contributing Writer

If you’re headed down 44th Street and Breton Road, you just might miss Tasty Gyro Coney Island, which is tucked away in a strip mall behind Tommy’s Express Car Wash.

It’s truly a “hidden gem,” said Emad Shatara, whose father Sami came out of retirement six years ago to open up this eclectic restaurant known for great gyros and coney dogs.

Tasty Gyro Coney Island. (WKTV)

“We’re the hidden place; we even have a sign in the front window that says, ‘This must be the place,’” Shatara said. 

Best known as one of the original owners of the popular Pita House in Eastown, which opened in 1999, Emad said his dad was working as an Uber driver after selling his interest to his brother Basel about 12 years ago. (Basel still owns and operates the two remaining Pita House restaurants, Emad said.)

“He got bored, so he opened up this place,” Emad said. “Really, he just wanted to cook again, so here he is, cooking, and doing what he wants to do.”

Tasty Gyro Coney Island owners son and father Emad and Sami Shatara. (WKTV)

And what he wants to do is offer an array of flavors, spices and options to make just about anyone who walks through never leave hungry.

“Just don’t hurt yourself,” said one happy customer walking out the door as father and son sat down with WKTV Journal to talk about the menu.





“Anything you can imagine,” Emad said about the diverse offerings.  “Any city, any food. It’s all here. It’s a coney island so we can do whatever we want here.”

An explosion of flavors from all over the world


You will find hot dogs, coney dogs, hamburgers, gyros, traditional Middle Eastern food, and Greek and Mediterranean dishes, too.

Think hummus, Baba Ghanouj and tzatziki sauce.

 

“Everything is made in house,” he said. “Even the garlic sauce.”

And if it’s not on the menu, “we’ll create whatever you want,” Emad said.

The menu is a mix of traditional and not-so-traditional offerings.

Greek Fries, topped with special Greek dressing and feta cheese, is one of many choices at Tasty Gyro Coney Island. (WKTV)

Along with mouthwatering Greek Fries –  French Fries topped with special Greek dressing and feta cheese – you will find other familiar fare such as Chicken or Beef Shawarma (marinated Lebanese style sandwich topped with garlic sauce or hummus and lettuce, tomato, onion and turnips) and Falafel (pita with ground chickpeas mixed with spices and parsley, then deep-fried, with hummus, lettuce, tomato, onion and turnips).



Creativity abounds


But father and son are not afraid to surprise you, too.

Emad said he would recommend two items:

The Tasty Gyro Pita, a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce. (WKTV)

The Tasty Gyro Pita (a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce), and the NYC Chopped Cheese Sandwich (seasoned ground beef sautéed with onions, American cheese, lettuce, tomato, mayo, and banana peppers on a toasted sub bun). It’s their spinoff of a Philly Cheese Steak.

“It’s the greatest sandwich you will ever have,” Emad said.


And, “if you really want to get crazy,” he said, you have to try their version of Cincinnati-style chili, made popular by the Greek immigrants who started Skyline Chili. They call it Cincinnati Spaghetti.

Cincinnati Spaghetti, one of many dishes offered at the Tasty Gyro Coney Island, located at 2269 44th St. SE, Grand Rapids. (WKTV)

Imagine a generous portion of seasoned ground beef on top of spaghetti, and topped with kidney beans, onions and fine shredded cheddar cheese. When you taste that hint of familiar chocolate flavor you’ll think you’re in Cincinnati.

“You can’t get this anywhere else in Grand Rapids,” Emad said.




As for coney dogs, you’ll find Detroit and Flint style on the menu, as well as traditional Chicago dogs and the New Yorker dog (with chili, sauerkraut, onion, cheddar and mustard). They use Vienna hot dogs in natural casing.

Almost every city covered

“I told you when you come here you go to every city,” said Emad, noting all the styles of coney dogs.

The craziest one may be the Greek Coney. It comes with gyro meat, tzatziki sauce, banana peppers, tomatoes and onions and feta cheese on it, Emad said.

In fact, they also created a Gyro Burger, which they named after a customer, “Yovany.” It is a 1/3 lb. burger topped with gyro slices, lettuce, tomato, onion, feta and tzatziki sauce.

“That thing is a monster,” Emad said.

You could come here every day for six months and try something new each day.

“You got a lot to try,” he said.

IF YOU GO

Tasty Gyro Coney Island

Address: 2269 44th St SE, Grand Rapids, MI 49508

Hours: 10:30 a.m. to 7 p.m. Monday-Friday, and 11 a.m. to 5 p.m. Saturday.

Call: 616-635-2100

Menu online: tastygyroconeyisland.com

Prices: Gyros are about $11, coney dogs (Flint, Detroit and Greek-style) about $4; platters about $16-$18.

John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.

Michigan residents and business owners struggle with inflation

3-bottom, City of Kentwood, City of Wyoming, Finances, Food, Local Business, West Michigan, , , , ,

By D.A. Reed, WKTV Contributing Writer

With prices continuing to skyrocket, Michigan residents and business owners search for the reason behind the perpetual inflation, and when it might end.

Global issue as well

Many economists and local business leaders say increasing costs for businesses are the driving force behind rising prices. And that continuing inflation is a concern not only statewide, but nationally and globally as well.

Consumer prices up 9.1 percent over year end June 2022 (largest in 40 years)

As the world emerges from the emergency status of the COVID-19 pandemic, business owners and consumers are fighting against ongoing residual effects, namely inflation. Due to supply issues during the pandemic and current labor shortages, prices for everyday goods have skyrocketed, with consumer prices up 9.1 percent over year end June 2022. U.S. Bureau of Labor Statistics

Exercise patience

Despite the economic concern, Keith Morgan, president and CEO of the Wyoming-Kentwood Chamber of Commerce, advises community members to, “Temper your decisions…exercise patience. It’s not as bad as they make it seem…and it’s not as good as some people think it may be.”

Keith Morgan, president and CEO of the Wyoming-Kentwood Chamber of Commerce. (Courtesy)

In regard to business owners, “The biggest impact right now that businesses need to be aware of, the key is, preparation,” said Morgan to WKTV. Most small businesses are not prepared for crises such as a pandemic. “A business is going to typically have a 6-month runway (also known as a reserve) if they are in a good position…some may have 12 months. Very few are going to have 24 months.”

With the pandemic lasting longer than businesses anticipated, several owners found themselves floundering.

“What a lot of people are experiencing,” continued Morgan, “is that they are having to pivot. They are forced to reevaluate their paradigm. The businesses that have done well are the ones that are finding ways to provide different services or provide different products…and finding avenues to be more efficient.”

Government help available

Morgan also revealed that government help is available for businesses, but that many organizations are hesitant to take advantage of different funds that are available, such as ARPA (American Rescue Plan Act) funds, due to not having information about those advantages.

Local Chamber of Commerce networks offer professional advisors and relationships business owners can take advantage of, and that can help them understand that information so they can make better decisions.

Some aspects of the inflation crisis, however, cannot be avoided.

Labor shortages

Labor shortages have had a large bearing on inflation. With fewer workers available for businesses to draw on, they are finding the need to offer incentives, such as higher pay rates and benefits. Something that will make a “significant difference” in employer expenses, Morgan said.

Tim Mroz, senior vice president of Community Development for The Right Place. (Courtesy)

Tim Mroz, senior vice president of Community Development for The Right Place, agrees that one of the prevailing struggles is “the ability for employers to stay competitive with wages, and employees to keep up with the cost of living.”

Offering such incentives, however, increases cost to the employer. “Companies just can’t eat that total cost,” Morgan said. “So that cost has to be passed on to the consumer who is buying your service or product.”

The company that offers that service or product now must raise that rate to be able to account for the additional cost to their business. Add in meeting profit margins and expectations from investors, and that cost increases exponentially.

Supply chain issues

Supply chain issues are also a large factor of inflation.

“The good news is that we are seeing progress,” Mroz continued. “I think we’ve gotten beyond the emergency situation we were in a year ago during COVID. The supply chain issues we’re seeing today are a little more targeted at certain materials.”

Those manufacturers who are still experiencing supply issues, however, are now finding the problem compounded by rising prices when they can acquire those materials.

“Steel prices are still a challenge, both for construction steel and coiled steel.” At local steel manufacturers, Mroz said, “There is very little inventory. What they do have they are moving as fast as possible.

“Since 2020 to current quarter, construction prices have just about doubled. If it’s not under control soon, we’re going to start seeing pullbacks in the construction and development industry. That’s concerning because we need housing.”

Jason Parsons, senior construction project manager for Habitat for Humanity of Kent County, told WKTV that “All of the materials I have delivered to site, they are all adding a fuel surcharge onto the bill, which didn’t used to be there. We are getting regular cost increases on windows, siding, roofing.”

Parsons says it is not any one thing causing the increase.

“I think it’s the supply chain problems, it’s the delivery chain and trucking costs, manufacturers are having a difficult time keeping enough labor. They aren’t producing as much as they were, so they are charging more for what they are producing.”

Compounding the problems brought on by a lack in available materials is a shortage of truck drivers. That shortage has cost site workers delays as they wait for materials to be delivered.

“It’s a synergistic type of system that one thing doesn’t just affect one other piece,” Morgan explained. “One thing can affect 17 other pieces down the road, and they all work together.”

A social aspect also comes into play due to a growing mentality that there is no better time to raise rates because people are expecting it. Morgan mentioned the current gas market, observing that prices are unlikely to decrease back to yesterday’s normal, even if cost improves for the buyer because “(consumers) are used to paying it, and willing to pay it, and are paying it,” thus increasing the buyer’s profit margin.

These thoughts are supported by a current podcast, Trend Talks with ITR Economics, specifically episodes from “The Consumer, Interest Rates, and Gas Prices” with Alan Beaulieu, March 18, 2022, and “Pricing at the Peak” with Connor Lokar, January 14, 2022.

Over the 12 months ended June 2022, the Consumer Price Index for All Urban Consumers increased 9.1 percent. The 9.1-percent increase in the all items index was the largest 12-month increase since the 12-month period ending November 1981. U.S. Bureau of Labor Statistics

Will consumers see a decrease in prices?

Morgan says yes, but it will take time.


“Inflation will decrease due to what the market can bear,” he explained. “Prices are based off of what people will buy.”

Parsons agreed.

“It’s all supply and demand. If supply increases and demand goes down, the prices will come down. They have to.”

Federal Reserve taking action

The Federal Reserve has already taken action by purposely increasing their rates.

“The Federal Reserve has the most impact on the value of a dollar,” Morgan said. “They can change the numbers, which will tighten up the financial market and the base has to follow suit. If they (Federal Reserve) tighten up the economy, and people aren’t able to go out and get as many loans, they can’t do as many things, then that will typically drive the prices back down because you have a surplus in the market.”

No easy fix

Even so, Morgan believes it will be a minimum of a year to bring the economy back down from inflation, with economists saying it could be as long as 18 to 24 months. But Morgan cautions that a lot can happen in 24 months, and to “temper your plans and expectations. There is really no easy fix.”

Both Morgan and Mroz agree that Michigan is not alone in its struggles.

A global problem

“This isn’t a Michigan-specific issue,” Mroz said. “It’s a national issue, I would argue that it’s even an international issue. Everybody is dealing with this right now, with global finance as connected as it is.”

Close to retirement?

When asked how the average consumer can prepare or help themselves right now, Morgan said each individual and family situation is different and dependent upon their needs but did suggest that those close to retirement pull their money from the market now and put that money in a savings account with very low risk.

 “Economists are saying that, unless you have a 2-year runway where you can stay in the market without making any change, you need to get your money in a place where you’re not going to earn much interest, but at least you’re not going to lose much either, because the markets have trended downward,” Morgan said.

Despite the difficulties many individuals and business owners face, Morgan offers hope.

“We are not in an economy where we don’t have money,” Morgan explained. “We are experiencing inflation and it’s a concern, but it’s not such a concern to the extent that we are going to change our buying habits or change our lifestyle.”

New vegan shop means all can enjoy sweet treat

3-bottom, Citizen Journalism, City of Wyoming, Food, Health, Local Business, Local Food, Recreation, , , ,

By Sheila McGrath
WKTV Contributing Writer

Kalene McElveen opened Tasteful Vegan Frozen Desserts, 2265 Porter St. SW, on Memorial Day. (Supplied)

Kalene McElveen has put a new twist on the neighborhood ice cream shop concept.

Tastefull Vegan Frozen Desserts, 2265 Porter St. SW in Wyoming, opened Memorial Day weekend at a site that has long served sweet treats to neighbors in the summertime. Most recently, it was home to Debbie’s Twist and Shake.

But at McElveen’s new shop, the products are all vegan and “Top 8 Free,” meaning there are no allergens like dairy, eggs, gluten, soy, tree nuts, or peanuts in her products. She also steers clear of refined sugars in her treats, opting for natural sweeteners instead. A binder on site lists all the ingredients in each item on the menu.

Families from far and near have been coming to the shop to give their kids with food allergies a true ice cream shop experience.

“The need is greater than I had anticipated,” McElveen said. “People from Muskegon, Holland, and all across the lakeshore are traveling to come to this shop. For parents who have children who aren’t able to do ice cream shops because of cross-contamination issues, this is the very first time their kids can get anything they want off the menu, and everyone can eat together.”

A place to build her business

Although the ice cream shop is new, McElveen has been in business since 2020 creating her Tastefull Vegan desserts. She started out selling freeze pops at the Fulton Street Farmers Market in Grand Rapids. After attending a Black Entrepreneurs Expo at Woodland Mall, she gained additional outlets to sell her products, including Harvest Health Food stores, the Bridge Street Market and Forest Hills Foods.

McElveen was creating her desserts out of a kitchen at the Downtown Market when she saw that the ice cream shop in her neighborhood was for sale.

“I thought it would be nice to be able to make my product right around the corner from our house. Knowing I could also own an ice cream shop in the neighborhood where I live was a double bonus,” she said.

Since the location had always been home to a typical dairy ice cream shop, she worried that neighbors wouldn’t be interested in vegan offerings. But that hasn’t been the case.

A historic spot

According to information provided by the Wyoming History Room, the tradition of serving ice cream from the  2265 Porter St. SW site goes back 50 years.

The Viking Cone Shop was at the Porter location from 1972-1974. (Wyoming Historical Room)

Although it hasn’t continuously served ice cream since then, the bulk of the last 50 years have been devoted to desserts of one kind or another.

The Viking Cone Shop operated at the site from 1972 to 1974, after which the building was vacant until 1976, when Jake’s Donuts moved in.

The building was again vacant in the late 1970s until the Duthler Insurance Company moved in and stayed until the mid 1980s. In 1986, Porter Junction Ice Cream operated there, and in 1990 it became Bill’s Kreamy Cone. In 2008, Porter Street Ice Cream was in operation at the site. Before being purchased recently by Kalene McElveen for her Tastefull Vegan Frozen Desserts shop, Debbie’s Twist and Shake was in the building. 

The current building went up in 1928. The first business in it was Wilson & Chalmers real estate and if you on the north side of the building, you can see the original marker for the 1928 business.

Prior to that, a wooden structure had stood at the site since 1911, serving as both an office and an interurban railroad stop. The building once faced the interurban tracks on the north, but was spun around to face west in 1922.

Response has been positive

The shop is open three evenings a week – Fridays, Saturdays and Sundays from 3 to 9 p.m. – and in one month, she went through a box of 800 of the spoons she uses for flurries, one of the most popular items on the menu.

Kalene McElveen opened Tasteful Vegan Frozen Desserts, 2265 Porter St. SW, on Memorial Day. (Supplied)

Although people have been asking her to open up every day, she said she’s still learning every weekend, and wants to make sure she can adequately provide enough products before taking that step.

“I don’t want to overcommit myself and underdeliver,” she said.

McElveen said she and her family moved to Wyoming in 2013, and the shop she now owns is the one she took her kids to when they first moved to the neighborhood.

“It’s been kind of nice to be a part of keeping it going,” she said.

Being part of the community

McElveen serves on Wyoming’s Community Development Committee, and she’s proud to bring a business to the city that is the first of its kind in Michigan – a minority woman-owned vegan, allergy-free ice cream shop.

“I enjoy helping make decisions about different events and different organizations that help the city of Wyoming, and now I feel like I’m one of them. And that’s a good feeling,” she said.

Fulton Street Market to host solstice event on Tuesday

3-bottom, Citizen Journalism, Food, Local Food, Our Cities, Recreation, Upcoming Events, ,

By WKTV Staff
joanne@wktv.org

The Fulton Street Farmers Market will host a Summer Solstice Celebration! on Tuesday. (Supplied)

The Fulton Street Farmers Market will be hosting its Summer Solstice Celebration! Tuesday, June 21, from 4-8 p.m.

We welcome everyone to come celebrate 100 years of food, farming, art, and community. This event is a non-market event, meaning there are no vendors besides concessions as this is a celebration we want our farmers, food producers, and artisans to attend and enjoy themselves while mingling with each other and the community.

This is a family-friendly event for all ages, featuring a kid’s craft activity hosted by The Monstorium, an artisan market vendor. There will be live music by four musicians throughout the evening who are regular performers at the Saturday markets. Fae Floral are making a flower archway for participants to pose for selfies and group shots to capture the fun of the evening.  There will be beer, seltzer, and cider available for purchase as well as the release of the market’s signature centennial beer the Solstice Sambucus created in collaboration with two market vendors and crafted by Speciation Artisan Ales. The Solstice Sambucus is an elderberry basil Saison.

 

The following concessions will be available during the event: Street Chef Shaw, Los Jalapenos, Agua Fresca, Momma D’s Kitchen, Around Baking Company, Ollie’s Donuts, Any Colour You Like Popsicles, and Tor’s Tonics.

There is no charge to attend the event, and everyone is welcome.  The market is located at 1145 Fulton St E, Grand Rapids. For more information check out the Fulton Street Farmers Market website at: www.fultonstreetmarket.org. 

First Wyoming Summer Market to open on Saturday

3-bottom, Citizen Journalism, City of Wyoming, Food, Kids Activities, Local Business, Local Faces, Local Food, Our Cities, Recreation, Upcoming Events, , , ,

By Joanne Bailey-Boorsma
joanne@wktv.org

The first of four Summer Markets will be taking place this Saturday at HŌM Flats at 28 West, 1401 Prairie Parkway SW. The event is from 10 a.m. – 2 p.m.

At last year’s event, a customer looks over a flower arrangement from Wyoming-based Periwinkle Flor Co. (WKTV)

“We are excited to bring this opportunity back to the city,” said Brianna Peña, communications specialist for the City of Wyoming.

Last year, HŌM Flats had approached the city about hosting a public market, which city officials were also considering. The two groups decided to partner hosting two fall events which met with success.

Building off of that, it was decided to host four markets, all through the same partnership of the City of Wyoming and HŌM Flats.

“It is in preparation for the community to host and establish a consistency for these local markets in Wyoming,” Peña said for the reason of expanding the number of markets to four this year.

One of the goals of city officials is to establish a public market within the city limits. Some discussion has centered on using the northern portion of the Site 36, which the city retained after the sale of the property to Franklin Partners.

At each the markets there will be food trucks and artisan vendors offering an array of items such as handmade clothing, jewelry, keychains, and art.

At this Saturday’s event, the food trucks are Curry in a Hurry, which will be offering food selections form India such as Butter Chicken and Traditional Curry with Rice, and Simply Sweet Confections, which will be featuring a selection of its popular macarons.

Also on Saturday, there will be free ice cream to the first 200 attendees and face painting.

The remaining Summer Markets are set for:

July 16, 10 a.m. – 2 p.,. Pinery Park, 2301 DeHoop Ave. SW

Aug 19, 3-7 p.m., 28 West Parking lot, 1345 28 West Place, (near the former Lindo restaurant)

Sept. 16, 3-7 p.m., Wyoming City Hall, 1155 28th St. SW

City of Kentwood celebrating start of summer with Food Truck Festival

3-bottom, Beer, City of Kentwood, Food, Kids Activities, Recreation, ,

By WKTV Staff
greer@wktv.org

A view of a previous City of Kentwood Food Truck Festival. (WKTYV/2018)

The City of Kentwood and GR8 Food Trucks will once again kick off the summer season with the annual Food Truck Festival.

The Kick-Off to Summer Food Truck Festival is set for Saturday, June 4 from 11 a.m.-8 p.m. in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. The popular community event offers free admission and will feature 30 food trucks, live music and beer. There will also be community booths for attendees to explore. Another food truck festival will celebrate the end of the summer season on Sept. 17.

This year’s trucks offer a wide variety of cuisines, from pizza and burgers to traditional Hispanic and Filipino recipes. Whether you’re looking to snack on a soft pretzel, enjoy a barbecue dinner or satisfy your sweet tooth with a frozen treat, the festival has options for every appetite.

“We’re excited to welcome the community back to this popular event, now featuring more food trucks than ever before,” said Kentwood Parks and Recreation Director Val Romeo. “GR8 Food Trucks and our local vendors and musicians have been phenomenal partners and we encourage everyone to come out and enjoy this fun-for-all-ages event.”

Food trucks participating in the event include:

Saladino Smoke will be one of 30 trucks at the June 4 event. (supplied)

Live music will start at 11 a.m. with Downtown Authority, followed by DJ Snax, Molly and the Azz-Izz Band. A beer tent featuring local craft beer favorites will be open 11 a.m.-8 p.m.

“Food trucks are the ultimate way to support local small business owners in a fun and relaxing outdoor environment,” said GR8 Food Trucks President Alan Tomlinson. “Kentwood’s Food Truck Festival gives residents an opportunity to build community while enjoying great food.”

This year’s diamond sponsors are Macatawa Bank and NN Mobile Solutions. While entry to the festival is free, cost for food and beverages varies by vendor.

Volunteers are needed for the event. Find more information about the Kick-Off to Summer Food Truck Festival and sign up to volunteer at kentwood.us/SummerFoodTruckFestival.

Burton Heights Business Association celebrates Mexican heritage with sauce competition

3-bottom, Food, Local Food, Recreation, Restaurants, , ,

WKTV Staff
joanne@wktv.org

West Michigan foodies looking for an authentic taste of Mexico can enjoy the “Olé to Molé” festival on Saturday and Sunday, May 21 and 22.

A variety of local restaurants will offer their own twist on a sauce sometimes called “Mexico’s national dish.” Participants can sample each restaurant’s offering by visiting one, a few, or all of the locations between 11 a.m. and 6 p.m. each day, then vote for their favorite using a provided QR code. Pricing and availability of samples varies by location.

Molé is a sauce traditional to Mexican cuisine that typically includes a variety of chili peppers, nuts, and spices. It is often served as an accompaniment or marinade for chicken or other meats.

The nine restaurants participating in the multi-site event are all located along the South Division corridor between Hall Street and 28thStreet. They include:

  • Agave Sports Lounge, 2053 Division Ave South
  • El Globo, 2019 Division Ave South
  • Las Rocas, 2106 Division Ave South
  • La Vencedora, 1961 Division Ave South
  • Los Dos Amigos, 1642 Division Ave South
  • Mi Tierra, 2300 Division Ave South
  • Restaurante Cancún, 2140 Division Ave South
  • Tacos Yanga, 1338 Division Ave South
  • Tres Mangos, 2023 Division Ave South

Parking is available in the City of Grand Rapids Burton Heights lot, located just behind El Globo and Tres Mangos on the west side of Division Avenue, south of Burton. Easy transportation for the event up and down Division Avenue is available on The Rapid’s Silver Line or Route 1.

Funding for the festival comes from the Burton Heights Business Association, the Grand Rapids Office of Special Events, and the Grand Rapids Office of Equity & Inclusion.

Questions about the event may be directed to Angelica Velásquez, president of the Burton Heights Business Association, atlacasadelacobija@gmail.com or 616.617.4400. Media inquiries may be directed to Jon Shaner at The Salvation Army Kroc Center, jon.shaner@usc.salvationarmy.org or 616.401.9835.

Feeding America West Michigan launches new campaign with $2 million gift from Meijer

3-bottom, Citizen Journalism, City of Kentwood, Food, Going Local, Health, Local Business, Local Food, , ,
An artist’s rendering of the new Feeding America West Michigan facility at 3070 Shaffer Avenue, SE Kentwood.

By Cris Greer 
greer@wktv.org

Shortly after his organization received a significant $2 million donation from Meijer on Tuesday, Kenneth Estelle called it a beyond-expectations commitment.

“The amount of the gift is amazing,” said Estelle, president and CEO of Feeding America West Michigan. “We are not an organization that typically gets a million dollar donation or gift, so having a $2 million gift from Meijer was more than amazing.

Feeding America West Michigan President and CEO Kenneth Estelle speaks at his organization’s advancement campaign event at its new facility Tuesday in Kentwood. (WKTV)

“It really showed that we have a significant partner that believes in what we’re doing and is willing to put some significant money where the belief is.”

The $6 million advancement campaign, Nourish Tomorrow, was developed to move the food bank’s headquarters and distribution center from Comstock Park to 3070 Shaffer Avenue, SE in Kentwood. 

 

Challenges worsened by the pandemic, and a continuing effort to provide more equitable service in all its 40 counties, pushed the food bank’s current Comstock Park facility to operate beyond its capacity.   

Ultimately, this facility will enable the food bank to nearly double its food distribution to nourish more Michigan residents. 

“Meijer has supported our work for more than 30 years,” Estelle said. “They provide millions of pounds of food, donate semi-trucks and give generous financial gifts like this one.”

The campaign has raised $4.7 million over the last several months — 78 percent of its goal. To date, nearly 100 local donors, businesses and area foundations have supported the campaign, including the large gift from Meijer.  

Meijer President and CEO Rick Keyes speaks at a Feeding America West Michigan event Tuesday. (WKTV)

“We’ve been partners with Feeding America West Michigan for over 30 years, and you just see the impact and the need that’s in our community,” said Rick Keyes, president and CEO of Meijer. “The impact that they’re able to make is really incredible, so we look for partners like them. Hunger relief is at the core of some of the work we do in the community.”

Serving local families in need since 1981, Feeding America West Michigan reclaims millions of meals worth of safe, surplus food from various sources. With the help of countless volunteers, the food bank sorts, stores and distributes this food through a network of more than 700 partners to fill hundreds of thousands of neighbors’ plates instead of landfills.

The food bank’s service area consists of 40 of Michigan’s 83 counties from the Indiana border north through the Upper Peninsula. For more information, visit FeedWM.org or call 616-784-3250.

A Wyoming wedding vendor, like others in the industry, struggle to keep up with demand

3-bottom, Citizen Journalism, City of Kentwood, City of Wyoming, Food, Hard News, Local Business, Local Food, Recreation, Restaurants, , , , ,

By Lindsay M. McCoy
Capital News Service

LANSING – “We’ve been in business for 37 years, and this is definitely the craziest season we have ever seen,” said Kevin Humphrey.

While there have been more requests to book Adeline Leigh’s services than in an average year, the company had to reduce the number of weddings booked this year to deal with worker shortages. (Supplied)

Humphrey is the office manager for Adeline Leigh Catering, a Wyoming business located at 1132 Chicago Dr. SW, that prepares food for hundreds of weddings each year.

Across the state, vendors like florists and caterers are preparing for a frantic 2022 season as the number of weddings is up 15% nationally from normal, according to Wedding Report data.

While there have been more requests to book Adeline Leigh’s services than in an average year, the company had to reduce the number of weddings booked this year to deal with worker shortages.

“We actually cut back to mediate labor issues,” said Humphrey.

Humphrey said the business is also ensuring employees’ time-off requests are honored to keep workers on board.

Adeline Leigh has booked approximately 300 weddings for the upcoming months, about 100 fewer than in 2019.

“There was a point where we were turning down 15 events a day, and not everyone was so understanding,” Humphrey said.

Kalin Sheick, the owner of Sweetwater Floral in Petoskey, said she expects a busier-than-normal season in the months ahead.

Sweetwater will provide floral arrangements for about 100 weddings this year across the state, which is an “immense jump” compared with previous years, said Sheick.

“We will usually average around 65 or 70 a year,” she said. “We only stopped at 100 because of staffing. We could have booked way more than that.”

Sheick said the store has hired additional staff to help tackle the increase, and it is training its employees to focus on taking care of themselves to prepare for the looming, long busy season.

“We know that we need extra help and need to support them as best as possible,” Sheick said.

Other problems vendors are preparing for are supply chain delays and a shortage of products.

“We’re feeling the impact of delay, just like every other industry,” she said. “Stuff that used to be easy to get – vases, hard goods and supplies – there’s a delay and you need to be patient.”

 

Over the course of the COVID-19 pandemic, many large flower farms shut down, causing a smaller supply of flowers, said Sheick.

When it comes to food, Adeline Leigh Catering has had to remove only a couple of items from its menu due to supply issues. (Supplied)

“It really squeezes the amount of product you’re able to get. But at the end of the day, there’s a flower shortage because there’s more weddings happening than ever before,” she said.

When it comes to food, Humphrey said it was lucky that his catering business had to remove only a couple of items from its menu.

The time and effort put into ordering supplies has greatly increased as well. What used to be an hour-long project for Humphrey now can take up to an entire work day, he said.

“We order from many suppliers, and it used to be ‘they’ve got the best price, we’ll go there.’ Now you have to find whoever has it,” Humphrey said.

Another change vendors are seeing is a growing number of events booked outside of the prime wedding season of May through October.

Shannon O’Berski, the director of external relations at Meadow Brook Hall in Rochester, says the event venue is handling more weddings on less typically booked days.

“We have seen an increase in interest in off-season events throughout the fall and winter,”O’Berski said. “And more couples are choosing to host Friday and Sunday weddings.”

Meadow Brook Hall is often booked for the entire season.

“We are certainly receiving many inquiries!,” O’Berski said, and reservations are already filling up for 2023.

 

Though the months ahead will be busy and stressful for wedding vendors, Sheick said her team at Sweetwater Floral is excited about the upcoming season.

“It’s just a really fun job and a good thing to be a part of.”

Capital News Service is provided by the Spartan News Room located at Michigan State University. CNS reporters cover state government for member newspapers and digital media outlets across the state of Michigan.

March is Reading Month: The Polar Express

3-bottom, Books, Food, Kids Activities, Local Business, Local Entertainment, Local History, Restaurants, , , , ,

By WKTV Staff
joanne@wktv.org

In honor of Dr. Seuss’ birthday, March has been designated as Reading Month. To celebrate and encourage reading, we are asking local officials, residents and WKTV staff and volunteers to tell us about a book that they enjoy. Happy Reading!

Today’s book selection comes from Katie Nugent owner of Jersey Junction, an ice cream parlor in East Grand Rapids. Started in 1963, Jersey Junction has become not only a popular spot but a famous one as well. We’ll let Katie explain why.

Book: The Polar Express
Author: Chris VanAllsburg
Genre: Picture book/Christmas story

Jersey Junction was established in 1963 by Doris “Chris” VanAllsburg, the author’s mother. When the movie premiered in Grand Rapids, Chris donated an autographed model of the Polar Express to Jersey Junction that is displayed in its dining room. Another model of the Polar Express can be seen running along the ceiling of the shop. The book is about a young boy who on Christmas Eve is whisked away on the Polar Express to meet Santa Claus.

Jersey Junction, located at 652 Croswell Ave. SE, officially opens for the season today, Friday, March 11. So take a few minutes to celebrate summer with an ice cream and to check out those trains. Hours are 3-9 Monday through Friday, noon-9 p.m. Saturday and Sunday up to Memorial Day and from Labor Day to Oct. 31. From Memorial Day to Labor Day, the hours are 11 a.m. to 10 p.m. Monday-Saturday and noon-10 p.m. Sunday.

Women’s History Month: Local businesswomen sees advantages in catering business

3-bottom, Citizen Journalism, City of Kentwood, City of Wyoming, Food, Local Business, Local Food, Recreation, Restaurants, West Michigan, , , , ,

NOTE: For Women’s History Month we are featuring local female business leaders. We start our series with Nancy Jacob, who with her husband Mike own Apple Spice Box Lunch Delivery and Catering Co.

By Joanne Bailey-Boorsma
joanne@wktv.org

Nancy Jacobs is co-owner with her husband Mike of Apple Spice Box Lunch Delivery and Catering, Co. (WKTV)

When you meet Nancy Jacobs, you can’t help feel she is the neighbor you just want to have a sandwich and soda with while discussing the day’s ups and downs.

If that does happen, Jacobs can definitely supply the sandwich and beverage of choice as her and her husband Mike are the owners of Apple Spice, a box lunch delivery and catering company located off of 68th Street.

“We often joke that when Nancy goes out our sales go up,” said Mike Jacobs.

Nancy Jacobs is the face of the operation. She is the one who will load up with samples and then head out to visit with local businesses, encouraging prospective clients to try what Apple Spice has to offer.

“I think because many of the people I meet are often women who are the gatekeepers when it comes to planning events at the business, it is a lot easier for me to get connected with the right person,” Nancy Jacobs said, adding that about 80 percent of her contact is woman-to-woman.  Jacobs’ husband agrees that for their business, Nancy Jacobs’ ability to network has helped to make Apple Spice successful.

Nancy Jacobs noted that teachers love the heavy duty box that Apple Spice’s box lunch comes in, using the boxes for a variety of purposes. (WKTV)

The Dream of Having Your Own Business

Mike and Nancy Jacobs started Apple Spice just before the pandemic. Mike had been laid off from his aerospace job and through a seminar his former company offered, came home with the idea of the couple starting a franchise.

 

“It was something that we had talked about in the past, starting a business,” said Nancy Jacobs, who was a nurse. “However, after the seminar, Mike thought that a franchise made for a reasonable way for us to do that since with a franchise the start-up work of creating the business had been done.

“Basically it is like starting a business but with training wheels.”

Through coaching, the couple narrowed it down to two possible franchises and after visiting both companies, opted for Apple Space, which is based in Salt Lake City, Utah. Food seemed like a natural fit for the couple, Jacobs said as the reason for the choice.

A peek inside one of the Apple Spice box lunches. (WKTV)

The couple selected its 68th Street location, in the same mall as The Dollar Tree and Blain Farm and Fleet, because of the space it provided for their business needs while being close to US 131.

Apple Spice offers primarily lunches, through box lunches and catering. Jacobs said they do offer breakfast and some late lunch/early dinner service. Delivery is available for five or more box lunches and catering. Those wishing to order four or less box lunches may pick up from the store front on 68th Street. She noted that it is the Apple Spice team that delivers the food, not an outside service. This is to assure that items are set up to the customer’s expectations, she said.

And things were going pretty well with the couple even adding their own sandwich, the Michigan Cherry Chicken, to the menu and coming up with a “bread flight” that features three of the catering company’s breads.

Then, the pandemic hit.

“We just watched as our catering business went from steady to zero,” Jacobs said. But the business had a second side, box lunches, which offered a solution to providing individual meals for groups.

“People wanted to help hospital workers or police and fire and they would call up to have box lunches sent to a certain floor staff or department,” Jacobs said. The heavy duty box, which Jacobs said teachers find all kinds of creative ways to use, includes a sandwich, pickle, cookie, and a choice of salads, chips or fresh fruit in the classic box. There are other options as well including salad box meals.

The box lunches helped the business through the pandemic, making up almost 95 percent of its business. The business is now seeing more of a 60/40 spited between its box lunches and catering. Of course, there have been supply demands, with the couple adding a storage container in the back parking lot which has allowed them to stock up on items when they do find them.

It takes two

“I like going to Wyoming Kentwood Area Chamber of Commerce events such as the B2 Outlet opening because it gives me the opportunity to network and meet new people,” Jacobs said. “The Chamber is a good resource for me.”

And while Jacobs maybe good at networking and marketing, she does have her weaknesses.

“I can’t work the computer,” she said looking hesitantly over at her work station. “I just learned one system and they changed it on me. I have to rely on Mike, my general manager and staff to help me.”

That is where having a partner has been key to the business’s success, Jacobs said, adding that Mike handles a lot of the operational needs while she focuses on promotions and networking.

“Sometimes I get a call from a customer and I just know it would be better if a man handled it,” she said. “That is when I can ask Mike if he can take it and sometimes, he gets a call and knows it would be better if a woman took the call, so he gives it to me.”

As for challenges of being a women in the catering world, Jacobs admits she has not had many. Husband Mike said he feels it is because the business they are in, food and catering, is fairly diverse.

“I think there would be more challenges if Nancy was say in something like manufacturing which is more male dominated,” he said.

 

Apple Spice is the couple’s retirement job as they look toward the future. Jacobs said they hope to get a recreational vehicle someday and travel. They currently do some travel as certified Kansas City Barbecue Society judges.

As for now, Nancy Jacob said the couple’s goal is to continue to build Apple Spice and on that note, as the promotions person, she didn’t hesitate to add to encourage people to connect and check out Apple Spice’s offerings.

Apple Spice is located at 701 68th St. SW. The phone number is 616-805-3288 or visit the website at www.applesauce.com.

Kentwood’s MLK Unity Walk rescheduled for March 5, inside at Woodland Mall

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One of the entrances to Woodland Mall (on a nice weather day). (Supplied)

WKTV Staff

After frigid temperatures in January resulted in the postponement of the City of Kentwood’s Unity Walk to Honor Martin Luther King Jr., the city announced this week that the event has been rescheduled for Saturday, March 5, and moved indoors at Woodland Mall.

Residents of all ages are invited to gather at the food court inside Woodland Mall, 3195 28th St. SE, at 9:30 a.m., for a walk that will end at 10 a.m., in front of the inside entrance to Von Maur.

The Martin Luther King, Jr. Memorial. (Wyoming High School)

A ceremony will immediately follow and feature a proclamation, live music, coffee and cake. The event is free and open to the public.

Donations of canned goods and other nonperishable items will be accepted to stock Kentwood’s Little Free Pantry, which began as an MLK Day community service project to fill an immediate and local need. Since then, the city has continued to host food drives to keep the pantry well-stocked.

“While MLK Day serves as a timely, annual reminder of the life and work of Martin Luther King Jr., every day is a great day to celebrate his legacy and take part in activities that honor his values,” Mayor Stephen Kepley said in supplied material. “We’re grateful for the opportunity to host our Unity Walk to Honor MLK at Woodland Mall. It is the perfect local venue for us to be able to gather together, no matter the weather.”

Woodland Mall marketing manager Alyson Presser stated that the event is “in line with the spirit of the mall’s ongoing initiatives and events that encourage guests to support the Black community throughout the year,” according to the announcement.

“We are committed to celebrating and supporting the Black community beyond Black History Month and other annual observances,” Presser said. “We’re honored to work with the City of Kentwood to bring another meaningful opportunity for the local community to celebrate the historic achievements and continued advancement of Black Americans.”

Kentwood’s first Little Free Pantry opened in 2017 at the Kentwood Activities Center, 355 48th St. SE, where it remains available year-round during business hours. The second Little Free Pantry was opened last year at the Kent District Library – Kentwood (Richard L. Root) Branch for the community to visit during library hours. Anyone can utilize or donate to the pantry.

For more information, including a list of suggested donations, visit kentwood.us/LittleFreePantry.

Woodland Mall asks all guests to follow CDC recommendations by using the hand sanitizer stations located throughout the mall and practicing physical distancing.

For more information about the March 5 event, visit kentwood.us/MLKUnityWalk.

City of Kentwood announces return of Winter Concert Series’ eclectic musical/food truck lineup 

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  • Lexi Adams will be performing at the Kentwood Winter Concert Series on Thursday, Feb. 17. (Supplied)
  • Cellist and vocalist Jordan Hamilton will be performing at the Kentwood Winter Concert Series Thursday, March 17. (Supplied)
  • Nicholas James Thomasma will be performing at the Kentwood Winter Concert Series Thursday, March 31. (Supplied)

By WKTV Staff

After a brief scheduling delay, the City of Kentwood’s free-to-the-public Winter Concert Series will return Thursday, Feb. 17, with singer/songwriter Lexi Adams leading off three concerts on select Thursdays through the end of March at the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.

WKTV will record all concerts and will replay them, as scheduled, on our cable channels as well as on WKTV.org by hitting the “Watch Live” button, and also later on-demand at WKTVlive.org. Visit wktvjournal.org/wktv-on-air-schedule/ for a schedule of replays.

The series will feature three West Michigan performers who will play a mix of genres and, in keeping with the mix of musical tastes, each concert will also have a food truck outside offering a range of cuisines and available for purchase.

“With a variety of talented local musicians and food truck favorites, winter concerts offer residents an enjoyable night out during the colder months,” Val Romeo, Kentwood Parks and Recreation director, said in supplied material. “We welcome all to enjoy the good food and live music in the warm comfort of the library this winter.”

The concerts will take place in the library’s Community Room from 6:30-8 p.m. Guests are welcomed to bring their own beer, wine or nonalcoholic beverages to enjoy at the show.

Also, according to the city announcement, “residents are encouraged to follow current public health guidelines to help stop the spread of COVID-19.”

The lineup of performers and food trucks is as follows:

Thursday, Feb. 17 — Singer and songwriter Lexi Adams with food from Patty Matters Food Truck. Adams, according to supplied material, will present a mix of original music and covers. “Her songs are stories of life experience carefully crafted through each melody and lyric.”

Thursday, March 17 — Cellist and vocalist Jordan Hamilton with food from Around Baking Company. Hamilton “will merge musical styles to tell stories of the human experience through a variety of genres.” A member of Last Gasp Collective and the Southwest Michigan Symphony Orchestra, he can be found performing primarily in the Midwest, where he has opened for national acts.

Thursday, March 31 — Singer and multi-instrumentalist Nicholas James Thomasma with food from El Jalapeño. Thomasma will perform a mix of Americana, folk, country and rock music. “He combines stories and songs with humor and wit for a show that can be enjoyed by all ages.”

More information is available at kentwood.us/WinterConcerts.

West Michigan restaurant beats the odds by opening, thriving in the midst of COVID-19 pandemic

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The interior of Condado Tacos in Grand Rapids (in good weather there is also an outdoor space). (WKTV/D.A. Reed)

By D.A. Reed, WKTV Contributing Writer

ken@wktv.org

While launching a new restaurant in the middle of a worldwide pandemic may seem daunting, in West Michigan and really anywhere, Condado Tacos location on Bridge Street in Grand Rapids proved it could be done, and done in an artful way.

Like its menu, which they say is “adaptable to every diet,” Condado Tacos just had to be adaptable to Grand Rapids ever-shifting pandemic landscape — and health regulations. But Condado Tacos opening in February of 2021, during one of the pandemic’s surges, did present unique challenges for staff as they worked to get boots on the ground in West Michigan.

Tina Femeyer, general manager of the Condado Tacos Grand Rapids location, looked back on the restaurant’s first year and told WKTV that she was originally supposed to begin work the week of the Michigan statewide shut down in early 2020.

Tina Femeyer, local general manager of Condado Tacos. (WKTV/D.A. Reed)

“Everything got pushed back 6 to 8 weeks,” Femeyer said. “I ended up training in the Royal Oak location for four months, but they were only doing carry-out. I had to completely re-train for dine-in once things opened back up.”

Founded in 2014, Condado Tacos currently has 20 locations in Ohio, Indiana, Pennsylvania and Michigan. But they were committed to Grand Rapids.

“We were not certain if we were going to open at that time,” Karen Reed, Director of Off Premise Sales, said to WKTV. “There were some slight delays on parts (supply chain issues) and acquiring and confirming our liquor license were the two most challenging issues. Also, making certain we were in the position to combat and prevent COVID from spreading in the restaurant on a regular basis…It was a matter of doing whatever it would take, with a great commitment from our staff.”

And getting that staff together was high on the priority list.

Femeyer eventually moved to Grand Rapids in November of 2020 and began conducting in-person interviews.

One of the initial hires at Candado Tacos, Kentwood bartender Dan Voetberg, behind the bar. (Supplied)

“We knew we were opening at only fifty percent capacity but planned to hire full staff,” said Femeyer.

Conducting interviews while masked and socially distanced was a new experience for the general manager, but Femeyer said the process went smoothly.

Advance marketing and the use of the Indeed employment website for recruiting helped potential employees be aware of Condado Tacos and their entrance into the market.

“It appeared we had a bit of a following even prior to opening,” said Reed.

  • Condado Tacos art. (WKTV/D.A. Reed)
  • Condado Tacos art. (WKTV/D.A. Reed)
  • Condado Tacos art. (WKTV/D.A. Reed)
  • Condado Tacos art. (WKTV/D.A. Reed)
  • Condado Tacos art. (WKTV/D.A. Reed)

The art of tacos, and a taco restaurant

As Condado Tacos planned its opening, also in the plans was showcasing local artists.

When asked what prompted the decision to make art a main feature of Condado, Femeyer said that it was always a vision of original founder Joe Kahn, and other executives of the corporation, to ensure art was a key component of each Condado store.

“The art ties back to the local community, creating a unique space that speaks to what the city is about while being consistent with menu and service,” said Femeyer. “Art is the backbone of what they (corporate) wanted to make each space.”

Femeyer also revealed that the art is the most time-sensitive part of the construction process, often beginning before heat, air conditioning, or plumbing are completed.

“They (the artists) truly are a part of the construction team,” Femeyer said. “They work all hours of the day and night after drywall is in place.”

While each store features artwork distinctive to the city’s artists, diners can also look for a variation of a gnome and ghost chilies at each location, creating a link of unity between each store.

Condado Tacos on Bridge Street in Grand Rapids. (WKTV/D.A. Reed)

Condado Tacos is now at full capacity, though they do offer a patio with heaters for comfort, and also heaters stationed near the entrance to the restaurant in case people would like to enjoy a cocktail or wait for a table in a less populated space.

Condado’s success in Grand Rapids comes down to two things, Femeyer said.

“Great staff. They have all been unbelievably gracious and understanding that many things were out of our (management’s) control during opening. They were very adaptable.” Femeyer said. “I think the space really speaks to how people want to dine. They want a more light-hearted, ‘come as you are’ feel, which Condado Taco speaks to. It speaks to people of all walks of life.”

But Reed added that it doesn’t end there. “Our goal each shift and every day at our Grand Rapids Condado Tacos and all of our locations, is to be very consistent in our execution along with a focus on continual improvement daily.”

Grand Rapids will not be the last Michigan location for Condado Tacos. With three locations already open in the Detroit area at the time of the Bridge Street launch, Femeyer says Condado intends to continue expanding in Michigan, with plans already in place to open a store in Ann Arbor in early 2022.

Feeding the masses: Mel Trotter, Cherry Health, The Rapid — and the public — team up for huge Thanksgiving meal

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A view of Mel Trotter Ministries’ Thanksgiving diner for the public in need, from 2018. (Mel Trotter Ministries)

By WKTV Staff

ken@wktv.org

Imagine having 1,500 people at your Thanksgiving meal table; then imagining the traffic jam in your driveway. And, by the way, some of them may need a COVID vaccination.

Mel Trotter Ministries, working with medical partner Cherry Health and transportation partner The Rapid, have plans to serve 1,500-plus persons — in person — at a Thanksgiving Community Meal Thursday, Nov. 25, Thanksgiving Day, at DeVos Place in downtown Grand Rapids.

While volunteer opportunities are filled, but public “sponsorship” donations are still being accepted to cover the cost of the meal. For more Information visit meltrotter.org/thanksgiving.

“We are so excited to be able to be together again, and to demonstrate the compassion of Jesus to anyone who is alone or hungry this Thanksgiving,” Dennis Van Kampen, President and CEO of Mel Trotter Ministries, said in supplied material. “Being in community is what it’s all about and we definitely missed that last year.”

Covid precautions and safety measures will be in affect and strictly followed according to CDC guidelines, according to an announcement from Mel Trotter Ministries. Temperature checks at the door, along with mandatory mask wearing at all times other than while eating will be enforced for all who attend the Community Meal.

Additionally, in partnership with Cherry Health, the event will also be offering a free Covid vaccine clinic that morning.

“For the last several months, our staff has held regular vaccine clinics at Mel Trotter,” Dr. Jenny Bush, director of pediatrics and COVID response coordinator at Cherry Health, said in supplied material. “Getting vaccinated is the best way to protect ourselves and our community from COVID-19, and we want people to feel encouraged to get vaccinated. We know a big part of that is meeting people where they’re at, making them feel comfortable, and making the process as quick and easy as possible.

“We hope that by offering an onsite COVID-19 vaccine clinic at this incredible event, we are able to remove barriers to care and increase vaccination rates for our neighbors experiencing homelessness and anyone in the Grand Rapids community who attends.”

Doors open at the Thanksgiving Community Meal at 10 a.m., and vaccine clinic runs from 10 a.m. to noon, with meals being served between 11 a.m. and 1:00 p.m. in the DeVos Place Convention Center, Ball Room.

While there is free parking available onsite, The Rapid and Mel Trotter Ministries will continue their partnership to provide free transit service to and from the community meal as they have in years past.

The free service will consist of two shuttles connecting South Division and portions of northwest and northeast Grand Rapids to DeVos Place. The service will begin around 10:00 a.m. and conclude around 1:30 p.m. (See map and schedule information below).

“One of the most important things we provide to the community is access,” Deb Prato Chief Executive Officer at The Rapid, said in supplied material. “While that access is often focused on employment, education, and critical services, partnerships like this that provide a free ride to a Thanksgiving meal are a great reminder that the value we provide goes far beyond day-to-day commuting.”
 

The Rapid’s regular fixed-routes and paratransit services are not in operation on Thanksgiving day, as part of its standard holiday service schedule. For more information on The Rapid, please visit ridetherapid.org.

 

Indigenous food markets in Michigan grow as Native Americans reclaim heritage

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Minogin Market, located in Mackinaw City, took over the former Bell’s Fishery in 2018. It now offers a selection of maple syrup and other food products.

By Kayla Nelsen
Capital News Service

LANSING — When Ziibimijwang Farm sells maple sugar at Minongin Market in Mackinaw City, it’s more than a business transaction – it represents Indigenous food sovereignty.

Further north, in the Upper Peninsula, partners Jerry Jondreau and Katy Bresette operate Dynamite Hill Farms in L’Anse.

“The way we phrase it is ‘getting back to our responsibilities,’” Jondreau said.

Social media and online sales has fueled both operations as part of a growing availability of Indigenous food resources nationwide.

“With colonization and boarding schools, a lot was ripped away from us,” said Joe VanAlstine, who is the chair of Ziibimijwang Inc. “For us to come back and reclaim that, people are just hungry for it, no pun intended.”

Minogin Market opened in 2018 in Mackinaw City’s former fish market, Bell’s Fishery.
 

VanAlstine and his colleagues considered how they might use the market to reclaim their Odawa Indian identity.

Located at the tip of Michigan’s mitten, Mackinaw City was historically the trading hub of the Great Lakes region. Now, it’s a gateway to the Upper Peninsula that has become a tourism hotspot.

“You can go and buy one of those dreamcatchers made in China or you can come to Minogin and buy a real one, made by a real Native American,” VanAlstine said.

Jondreau, the owner of Dynamite Hill Farms, said its origin relates more to his relationship with land as a tribal citizen.

“As Odjibwe people, it’s our responsibility to take care of this place and maintain a relationship,” he said. “You can’t do that if you’re never there and not participating, just like a personal relationship.”

Dynamite Hill Farm owner Jerry Jondreau uses traditional methods to harvest wild rice. (Photo courtesy Jerry Jondreau)

Dynamite Hill Farms was established in 2019 after Jondreau quit his teaching job at Michigan Technological University to continue tapping maple sugar and harvesting wild rice. He uses the term “business” loosely. The farm is a family function he runs with Bresette, their children and the occasional volunteer.

“We feel that’s the true way to sustainability – the small scale,” Jondreau said. “We do everything on a less official basis. People will ask questions and we’ll say, ‘You know what, why don’t you just come and camp out here for the weekend? Come out here and haul some sap with us and we’ll have some conversations.’”

As former teachers, education is at the center of everything he and Bresette do. Though Dynamite Hill products are available for purchase on Facebook, Jondreau prefers to make sales in person so he can explain the process behind the food they harvest.

“It’s not just about extraction and selling, it’s about healing and restoring,” Jondreau said. “Was there tobacco put down? Were there prayers being said to those trees when they were tapped? Those are the things that will create sustainability. Those are the things that will create healing of this land again.”

Jondreau’s alternative approach to business is what host Andi Murphy of “Toasted Sister Podcast,” a radio show about Native American food, calls “Indigenomics.”
 

Making a profit is often idolized in the current economic system, she said. “But in Native America, we’re always thinking about our community and making it a better place and situation. That’s the main difference.”

Building Indigenous food sovereignty by reclaiming the presence of Indigenous products in the Mackinac area and across the country is Ziibimijwang and Minogin Market’s mission, VanAlstine said. The farm also packs food boxes for tribal elders.
 

Additionally, Ziibimijwang partners with Indigenous chefs who use the farm products in their kitchens,VanAlstine said.
 

Crystal Wahpepah, the first Indigenous chef to appear on the Food Network show “Chopped,” is one of Ziibimijwang’s regulars. “She exclusively buys maple products from us. So we ship them all the way to California for her.”

The farm is also in partnership with Tocabe, a contemporary Native American restaurant in Denver. The restaurant is soon to launch Tocabe Express, a ready-to-cook meal delivery service that will include the ingredients and instructions to make the restaurant’s most popular dishes at home. A featured Tocabe Express meal is maple-rubbed bison ribs.

“In that rub they use our maple sugar,” VanAlstine said. “So you’ll get maple sugar from us and they’ll tell you where all the ingredients are from.”

Reclaiming Indigenous food is a way for VanAlstine to connect with his ancestors.
 

“I’m eating the same food that they did,” he said. “And that brings me closer to them, knowing that they tasted the same fish I tasted, from the same river and the same lakes. For me that’s the joy – having more of our people feel that way.”

Whether through a hands-on education approach or through nationwide partnerships, Dynamite Hill Farms and Minogin Market are growing the presence of Indigenous farming wisdom in the United States.
 

“Getting excited about these Indigenous flavors, that’s the most important part of food sovereignty,” Murphy said. “And that doesn’t happen without those entrepreneurs who are making it available.”

 

St. Joseph kicks off the season with Luminary

Entertainment, Food, Great Lakes, Local Entertainment, Local Food, Recreation, West Michigan, ,

By WKTV Staff
joanne@wktv.org

The holiday season will begin with the warm glow of hundreds of luminaries lining the streets of downtown St. Joseph from 5-8 p.m on Friday, Nov. 19. Luminary, sponsored by United Federal Credit Union, creates a joyful atmosphere for all ages to enjoy sales/promotions, specialty items, drawings/giveaways, free gift wrapping and gift ideas galore from participating restaurants and shopkeepers.

“All ages are invited to head downtown for this festive event,” said Amy Zapal, executive director of St. Joseph Today. “Whether you’re looking to enjoy a delicious cup of hot chocolate, grab a sweet treat, or get a jump start on your holiday gift shopping, it’s a great way to kick off the holiday season.”

Additionally, St. Joe Today will kick off the holiday music in downtown St. Joseph during Luminary weekend. Zapal says, “SJT added holiday music throughout downtown in 2019 as part of Window Wonderland.” Zapal goes on to say, “Last year we wanted to start the holiday festivities a little earlier during the unofficial kickoff to the holiday shopping season. We are excited to continue the tradition and to spread a little extra cheer this year!”



For more information on Luminary, visit stjoetoday.com/luminary.

Celebration! South one of the Mel Trotter Ministries’ Turkey Drop sites

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By WKTV Staff
joanne@wktv.org

Mel Trotter Ministries will be collecting turkeys at its annual Turkey Drop set for Wednesday. (pxhere.com)

Mel Trotter Ministries will host its 18th annual Turkey Drop this Wednesday with Celebration! Cinema South being one of three turkey drop-off locations.

The event collects frozen turkeys from area residents which will be given to those in need for the holiday season. Last year, Mel Trotter Ministries had the goal of collecting 2,500 frozen turkeys and the community’s outpouring resulted in surpassing the goal by more than double. Organizers said they hope to surpass last year’s numbers.

Frozen turkeys may be dropped off curbside. Mel Trotter Ministries’s staff and volunteers will be grabbing the turkeys from the vehicles quickly and safely while wearing masks and gloves. Mel Trotter Ministries is partnering with Feeding America West Michigan who will be distributing the frozen turkeys to food pantries and local organizations at no cost to them. 

Drop off is from 7 a.m. to 7 p.m. Wednesday at Celebration! Cinema South, 1506 Eastport Dr. SE; Celebration! Cinema North, 2121 Celebration Dr. NE, and Mel Trotter Ministries Downtown, 225 Commerce Ave. SE. 

For more information about the event, visit meltrotter.org/turkeydrop

Public Museum celebrates diversity through its Ethnic Heritage Festival

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Area residents will have the opportunity to explore a variety of different cultures during the Grand Rapids Public Museum’s Ethnic Heritage Festival. (Supplied)

By Joanne Bailey-Boorsma
joanne@wktv.org

On All Saints Day, which is Nov. 1, it is a tradition in Poland to visit the cemetery and decorate your loved one’s grave with flowers and candles.

“From what I understand, you can see it for miles and it is very beautiful,” said Marilyn Lignell, who is a member of the Polish Heritage Society. It also sounds very similar to another tradition that is hosted halfway around the world in Mexico when on the same day, Mexicans celebrate Dia De Los Muertos (Day of the Dead), a time when family and friends honor and remember those who have died.

“I think it is very interesting how the different ethnicities overlap in costumes, food and traditions,” Lignell said.

The similarities and differences of the various cultures that make up the Greater Grand Rapids area is something that residents will be able to explore this weekend as the Grand Rapids Public Museum hosts is annual Fall Cultural Celebration which includes the school-focused Anishinabe Culture Days on Friday and the public event, the Ethnic Heritage Festival, on Saturday.

 

Many of the local ethnic organizations will have items and other displays to help get conversations started. (Supplied)

“The Museum takes pride in valuing, honoring and celebrating the unique cultures, characteristics and perspectives of our community and beyond through engaging, community-oriented programming, and we are excited for the return of the Fall Cultural Celebration,” said Dr. Stephanie Ogren, the GRPM’s Vice President of Science & Education. “The Museum proudly serves as a central hub, bringing culture to life within our spaces through community members who are deeply connected to their own culture and are eager to share their history, experiences and traditions.”

 

Running from 10 a.m. to 4 p.m., the day-long activities will feature music, art, food, visual presentations, and performances from an array of different organizations such as the Polish Heritage Society, the Grand Rapids Scottish Society, Shimmy USA, Gaelic League/Irish-American Club of West Michigan, Picardo Colours which features Carribean art, Mystic Spirits Art, Les Clay, the Korean Connection, and the Motherland Cultural Connections, which focuses on the history and cultures of the continent of Africa.

“We participate because we want people to know that Africa is here and that we are very much a part of the diverse community that makes up West Michigan,” said Myra Maimoh, founder of the Motherland Cultural Connections.

Maimoh said people tend to not realize that Africa is a continent made up of many different cultures all with their own traditions

 

“Through the Festival, we have an opportunity to showcase the different cuisines and music,” Maimoh said. “It is so cool because people come asking questions and you see the cultural immersion that happens right there. To be able to explain and share and make a connection and build new friendships is very humbling and fulfilling.”

Costumes will be just some of the items on display during the Ethnic Heritage Festival at the Grand Rapids Public Museum. (Supplied)

Even though Polish people have been interwoven into the history of Grand Rapids since about 1870 when many were trying to escape German rule, Lignell admits that like Maimoh, residents don’t fully understand the history and culture of the county and its people.

 

“People come up to the tables and it opens up discussions, giving us an opportunity to talk about the country, the history and the culture,” Lignall said, adding that this year she plans to focus on Wigilia or Poland’s Christmas Eve traditions, which will include a take-and-make ornament activity. “The result is you discover a lot about the different cultures and gain a greater appreciation of the people who make up our community.”

For more information about the Ethnic Heritage Festival visit grpm.org/EHF and for more information on other events and activities taking place at the Grand Rapids Public Museum, visit grpm.org. 

Early holiday shoppers have handcrafted items, unique gifts awaiting at local craft and vendor events

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The Byron Center Fine Arts Boosters will host their annual craft show on Nov. 13 at Byron Center High School. (Supplied, from previous year)

By D.A. Reed, WKTV Contributing Writer

ken@WKTV.org

With Halloween now past, many see the holiday season upon us, and local vendors and crafters are gearing up to help holiday shoppers with their early shopping needs.

After widespread and disappointing cancellations in 2020 due to the COVID-19 pandemic, West Michigan crafters and vendors are excited to announce that they are bringing back their holiday craft shows this fall. And the month of November is filled with must-shop events that not only deliver handcrafted items, tasty treats, and unique gift ideas for local communities, but provide funds and support for many area school programs.

The Byron Center Fine Arts Boosters (BCFAB) are especially thankful to be able to host their annual craft show on Nov. 13 at Byron Center High School, as it is the largest fundraiser for their school’s fine arts programs. (For a extensive list of local craft and vendor fairs, see bottom of story.)

“All funds raised will go directly to support our students in the school district,” Kim Kohlhoff, president of Byron Center Fine Arts Boosters, said to WKTV.

All Byron Center public school fine arts programs, grades K-12, are impacted by the success of this fundraiser, Kohlhoff said, and the craft show fundraiser supplements the general budget given to each school to fund the main requirements of the fine arts programs.

The Byron Center Fine Arts Boosters’ annual craft show at Byron Center High School supports the schools fine arts programs including the jazz band. (Supplied)

“Funds raised through the annual craft show help support guest artists who come in from all over the nation to teach and perform with our students, as well as help with financial support for those students who take private lessons and attend fine arts camps,” Kohlhoff said.

The ability to provide financial support to students and give them the opportunity to perform with experienced musicians are only a small part in maintaining the Byron Center Fine Arts programs.

Life skills are also a central theme in the Byron Center Fine Arts objective — “Students learn to become a better person and grow as an individual,” said Kohlhoff.

Handcrafted items are always holiday gift worthy, as these from the Byron Center Fine Arts Boosters’ annual craft show at Byron Center High School. (Supplied, from previous year)

This year’s craft show boasts over 200 vendors and something new — food trucks. Instead of the usual concessions, several food trucks will offer a variety of food for shoppers. Stationed outside next to a protected sidewalk, food truck vendors will fill food orders that shoppers can then take into the school cafeteria to eat if desired.

“We have great community support,” Kohlhoff said of the craft show. “Vendor places are highly sought after and we have several veteran (returning) vendors who come every year, often calling the day after the show has ended to apply for a spot in the show for the following year.”

The Byron Center Fine Arts Boosters Craft Show will be held on Nov. 13 from 9 a.m. to 3 p.m. at Byron Center High School, 8500 Burlingame SW, and offers free parking. Admission fee is $3 at the door, with children 12 and under admitted for free.

Additional November craft and vendor events include:

Frederick Meijer Gardens & Sculpture Park Holiday Gift Show, Saturday, Nov. 6 from 9 a.m. to 5 p.m.

Rivertown Craft & Vendor Event FALL FEST 2021, Saturday, Nov. 13 at 10 a.m. until Sunday, Nov. 14 at 6 p.m.

The Terra Square Farmers Market Made in Michigan, Saturday Nov. 13 from 9 a.m. to 2 p.m.

Blandford Nature Center Nature Makers Market, Saturday, Nov. 13 from 9 a.m. to 3 p.m.

Wyoming Holiday Craft Show, Saturday, Nov. 20 from 9 a.m. to 2 p.m.

Comstock Park High School Craft Show, Saturday, Nov. 20 during the hours of 8:30 a.m. to 3:30 p.m.

Wyoming Wolves Band Boosters, Saturday, Nov. 27 from 9 a.m. to 3 p.m.

The month of December also boasts craft and vendor shopping opportunities:

Northview Winter Craft Show and Santa Breakfast, Saturday, Dec. 4 from 9 a.m. to 3 p.m.

Holiday Craft and Vendor Show hosted by Woodland Mall, Saturday Dec. 4, during the hours of 11 a.m. to 9 p.m.

The Byron Center Fine Arts Boosters’ annual craft show at Byron Center High School supports the schools fine arts programs including the jazz band. (Supplied)

Gonzo’s Top 5: Weekend on the run

Beer, Citizen Journalism, City of Kentwood, Entertainment, Food, Local Entertainment, Recreation, Upcoming Events, , ,

By John D. Gonzalez
WKTV Contributing Writer

Well, we knew the warm weather wasn’t going to last.

Welcome to a chilly, Amway River Bank Run weekend, and another “Gonzo’s Top 5” list.

This is my weekly list of the “coolest” things happening in West Michigan. It’s a list I have compiled for about two decades, and I hope you enjoy it.

As always, I welcome your input and recommendations. If you have something for me to consider, just send me an email at michigangonzo@gmail.com.

The first two people to email me will get a special “treat.” No tricks. I promise.

I’ll share the results next week.

Ready for the weekend?

Here we go.


5. Arvon/City Built/Speciation Tap Takeover

Have you ever wondered about the beers at Arvon Brewing Co., City Built Brewery and Speciation Artisan Ales, but never had a chance to experience them? Here’s a great opportunity as these three Grand Rapids breweries will offer five beers at Horrocks Market Tavern in Kentwood. The event is planned from 5-8 p.m. Friday (Oct. 22). 

Here is a list of beers:

Speciation Artisan Ales – “Neontology” Barrel Aged Sour with Passionfruit, Lime, Matcha & Vanilla. “One of our more popular beers of 2021. It’s wild,” said owner Mitch Ermatinger.

Arvon Brewing – “Breakfast Bowl” Kettle Sour with Blueberries, Raspberries, Strawberries, Granola, Vanilla and Lactose.

Arvon Brewing – “Double Voyager” Double New England IPA, a “super hazy and super flavor forward” beer, according to co-owner Brett Bristol.

City Built Brewing – “Prague Underground” Czech Pilsner.

City Built Brewing – “TBD IPA” West Coast-ish IPA.

All beers will be available by the glass and to-go in howlers, growlers and crowlers. Click here for my WKTV Journal story about the event.

4. 5th Annual Nightmare on 84th Street: The Haunted Trail

Remembrance Ranch, a program to help troubled teens, is offering its annual The Nightmare on 84th Street haunted trail experience. Dates are Oct. 23 and 30. All proceeds from the event will help at-risk families receive scholarship funds to attend Remembrance Ranch next year. Hours are 9-11 p.m. A tax-deductible donation for $20 per ticket to Remembrance Ranch will gain you access. A special “no scare” edition is planned from 4-6 p.m. Oct. 30. It is free or by donation. Learn more about the trail on the Facebook event page. Learn more about Remembrance Ranch at Remembranceranch.org. It is located at 12307 84th Street, Allendale.

3. Chrysanthemums & More!

Can you say “Chrysanthemums” five times in a row? It’s not easy. What is easy — and exciting – is the return of Chrysanthemums & More at Frederik Meijer Gardens & Sculpture Park. For the past 23 years it’s been a popular show and the largest of its kind in Michigan. Attendees can experience thousands of blossoms across 158 sprawling acres. “Each display is a visual spectacle of flowers and foliage, appearing to glow from within,” according to organizers. The exhibition is open through Oct. 31 at Meijer Gardens, 1000 East Beltline Ave. NE, Grand Rapids, MI, MI 49525. Call 616-957-1580 for more info, including parking and admission fees, or go to meijergardens.org/calendar/chrysanthemums-and-more.

2. “Don Giovanni” at Opera GR

As part of Opera Week, Opera Grand Rapids returns for a new season with “Don Giovanni,” which follows the final day in the life of Don Juan, in an original production of Mozart’s Prague masterpiece. Performances are at 7:30 p.m. Friday (Oct. 22) and 2 p.m. Sunday (Oct. 24) at DeVos Performance Hall. Individual tickets start at $27. For more details, as well as details on COVID protocols (proof of vaccination is required or negative test), go to operagr.org/don-giovanni.

Writers Amy Sherman and John D. Gonzalez at the 40th anniversary of GR’s Amway River Bank Run, which was in 2017. (John D. Gonzalez)

1. River Bank Run

If you’re not running in downtown GR’s Amway River Bank Run, you probably think, “What’s the big deal? I’m avoiding downtown Grand Rapids. Thanks for the reminder.” The truth is, even if you’re not a runner, you probably know a participant or two. And if you’re like me, you need inspiration in life to keep you motivated on your personal goals. Trust me, you WILL be inspired attending the Amway River Bank Run presented by Fifth Third Bank with Spectrum Health. More than 10,000 people are expected to compete Saturday (Oct. 23) in the largest 25K road race in the country. Yes, world class athletes will be on hand, but the bulk are your neighbors, friends, and moms and dads, who have all been training for months. Add special divisions like a 25K Wheelchair race, a 25K Handcycle division and 5K Community Walk, and soon you learn it’s about setting goals and accomplishing them. Come out, cheer, and be inspired. A Finish Fest is planned from 8:30 a.m.-3 p.m. at Calder Plaza. The first race (5K) begins at 8 a.m. The big 25K race begins at 9:30 a.m. More info on parking, start times and more at amwayriverbankrun.com.


That’s it. Have a great, safe weekend.


Be sure to email me!

John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He’s an early adopter of Social Media and SEO expert. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.

Uncertainty among Michigan fruit growers drives climate-related adaptions

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MSU Extension drainage specialist Ehsan Ghane discusses controlled drainage strategies for farms at the Lenawee County Center for Excellence field day in August. Roughly 500 farmers attended. Credit: Jon Adamy, Michigan Farm Bureau.

By Andrea Vera
Capital News Service

LANSING — Farmers are set to take on a growing number of challenges in the face of climate change.

The resiliency of Michigan’s economy and agricultural sector largely depends on how easily farmers can adapt their practices, said U.S. Sens. Gary Peters and Debbie Stabenow of Michigan after the Senate passed the Growing Climate Solutions Act earlier this year.

 

Now waiting to be passed in the House, the bill would make it easier for farmers to participate in carbon markets to reduce greenhouse gas emissions.

In a recent study of attitudes of West Michigan fruit growers, Julia Linder, a graduate of the University of Michigan’s Program in the Environment, explored the factors that influence how fruit growers adapt to climate change. She currently works as a research assistant at Michigan Medicine.

The goal of her project was to determine the influence of climate change beliefs and perception of climate risk and adaptive actions on management practices used by tree fruit growers.

The study involved 18 interviewees ranging from first-generation to fifth-generation growers with from 5 to 2,500 acres of fruit trees. It appeared in the journal “Weather, Climate and Society.”

“What we would’ve call ‘normal’ is no longer normal – so everything is becoming the new normal, if you will,” one grower said.

The distribution of orchards throughout Michigan. Outlined, the west coast of the state along Lake Michigan is typically referred to as the “fruit belt” because of its high concentration of orchards and fruit production. Credit: “From “Uncertainty in the ‘New Normal’: Understanding the Role of Climate Change Beliefs and Risk Perceptions in Michigan Tree Fruit Growers’ Adaptation Behaviors” by Linder & Campbell-Arvai, WCAS, 2021. © American Meteorological Society. Used with permission.

Laura Campbell of the Michigan Farm Bureau also identifies climate change as the biggest challenge faced by farmers because of its far-reaching effects on nearly every aspect of what they do.

Campbell, who manages the organization’s agricultural ecology department, said the public lacks familiarity with the inner workings of the agricultural sector, and that makes it difficult for them to conceptualize just how daunting climate change can be for farmers.

“People who don’t farm don’t understand why,” she said.

Bill Schultz, a fruit grower in Mattawan, has been farming his whole life.

 

His 250-acre family farm, Schultz Fruitridge Farms, is celebrating 70 years since his grandparents founded it in 1951.

Like many other growers interviewed for the study, Schultz has noticed increasing variability in seasonal weather patterns and says he must adapt accordingly.

“In the last five years, what I see as a grower is that the jet stream is becoming very anemic, and that causes a lot of other events to happen that don’t typically happen that frequently,” Schultz says.

He adds, “We see more extreme events happening more frequently.”

More droughts and flooding, heavier rainfall, higher temperatures and more unpredictable frosts are occurring across the country.

That proves especially difficult for Michigan’s tree fruit growers to handle.

That’s because perennial tree fruit crops are very susceptible to changes in temperature and weather patterns, unlike field crops such as corn, Linder’s study says.

 

Fruit trees in Michigan and other cold-weather locations in the Midwest and Northeast have adapted to undergo a winter dormancy period in which a tree stops growing to protect itself from frost damage.

Campbell said the growing unpredictability of both temperature and frost is a threat at the beginning of the season: An early spring warmup triggers the growth of blossoms, making them vulnerable to a frost event later in the season.

When blossoms die due to frost, the crop for the entire season is lost.

“Spring frosts are probably one of our biggest challenges,” Schultz said.

He recalled the devastation that followed the unprecedented warm up of March 2012 when temperatures reached 80 degrees Fahrenheit, then plunged back down to below freezing.

 

“We lost everything. I lost my job that year. I still had work to do, but we had no income. We laid everybody off, we had to take out a loan to pay our bills. It set us back years,” he said.

While frost events like those happened only once before in his life, Schultz has seen three frost events like those in the past 10 years.

Linder says that orchards require a long-term commitment and investment of a couple of decades because they are perennial.

Another study interviewee said, “In the row crop business it’s easier to see change, but in the fruit industry, we raise the same commodity for 25 years.”

That grower made it clear that adaptive behaviors are important to preserve the viability of that and future seasons’ crops when they rely on the same trees for decades.

Schultz primarily uses irrigation, frost fans and crop insurance to mitigate climate risk.

Such methods are used in reaction to weather events, but can have limited effectiveness, he says.

Alternatively, farmers can adopt proactive management practices to prepare for future climate scenarios, Linder wrote in her study.

 

“The goal is to increase a tree’s resilience to climate change,” she said.

There’s still much climate change research to do about perennial agriculture, she said.

As extreme events began threatening Schultz Fruitridge Farms more frequently, the Schultz family diversified from peaches to also grow asparagus, grapes, apples, sweet corn, pumpkins, blueberries and cherries.

They also opened a farm market and a farm-to-table restaurant where they sell their hard cider, donuts and craft beer.

That provided Schultz with a fallback if one of his crops were damaged for the season, but not all growers have the financial capability for such long-term preparations.

“Because it’s so much longer-term, there’s a large sense of uncertainty as to how climate in five, 10, 15, up to 20 years will look like and how growers can address [changing climate] now on their farms that will help them in those extended time periods,” Linder said.

It doesn’t come down to whether growers attribute climate change to anthropogenic – influenced or caused by human activity – causes, Linder added.

 

Campbell said of farmers, “They’re like any other population group. There’s no monolithic single opinion on how much of climate change is influenced by people.”

 

Linder wrote in the study, “Adoption of adaptation behaviors may depend less on belief in climate change than on an individual’s belief that they can adapt in a way that will adequately protect them from perceived risk.”

In other words, if growers aren’t confident that certain adaptive behaviors will be effective in protecting their crops, they won’t adopt them, sticking with methods they’ve traditionally used.

Linder said she noticed a lot of pessimism among growers that she interviewed when discussing their ability to adapt while responding to increasing weather variability. “On the flip side, something that was very clear was that there is a large sense of community between growers.”

Schultz said, “It’s very demoralizing. It doesn’t matter how smart, how good you are at your job. You can’t counteract Mother Nature.”

That’s where Linder suggested that university Extension programs participate in successful grower-led meetings and conferences, while shifting the focus toward the effects of climate change and how to address them.

“Addressing a lot of these climate changes is going to require collaboration – not only between growers and Extension workers, but also between growers themselves,” she said.

Kentwood, Chamber set to host community and senior expo

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South Kent Community and Senior Expo is set for Tuesday, Oct. 26, at the Kentwood Activities Center, 355 48th St. SE.

By WKTV Staff
joanne@wktv.org

Community members of all ages are invited to the fifth annual South Kent Community & Senior Expo on Tuesday, Oct. 26.

The free event, hosted by the City of Kentwood and Wyoming-Kentwood Area Chamber of Commerce, is set for 9 a.m.-12:30 p.m. at the Kentwood Activities Center, 355 48th St. SE. It will feature a variety of products and services from more than 35 local businesses, as well as health screenings, flu shots, door prizes and free food.

The free health screenings will include blood pressure, spine alignment and more. The flu shot clinic will be provided by Walgreens from 10 a.m.-noon. For individuals without qualifying insurance, the cost will be $35.99 for a regular-dose flu shot for ages 64 and younger, or $65.99 for a high-dose for ages 65 and older.

“The South Kent Community & Senior Expo provides community members with a great opportunity to connect with a broad range of businesses and organizations in southern Kent County,” said Bob O’Callaghan, president/CEO of the Wyoming-Kentwood Area Chamber of Commerce. “We look forward to this event each year and showcasing local products and services.”

The City of Kentwood is proud to partner with the Chamber on the expo, said Recreation Program Coordinator Ann Przybysz.

“There’s something for everyone at this fun community event,” Przybysz said. “We encourage residents, businesses and organizations to join us for a great lineup of activities.”

Touchdown sponsors of the football-themed expo are Consumers Energy, Estate Information Services, Inc., St. Ann’s Home and United Healthcare. Field goal sponsors are Baldwin House of Grand Rapids, HealthBridge Post-Acute Rehabilitation, Mission Point Healthcare Services, Priority Health and The Care Team.

Vendor space at the expo is available. Interested vendors are encouraged to complete an online vendor registration form. More information about the event is available at kentwood.us/SouthKentCommunityExpo.

In Love and Health: The Great Pumpkin

3-bottom, Community Health, Environment, Food, Health, Local Food, ,

By Dr. Erik Johnson
Love and Health Chiropractic

With Halloween right around the corner, kids are thinking trick-or-treat and adults are stocking up on bags of candy. As if that won’t be enough sugar, every grocery store has Halloween-theme decorated cupcakes and cookies. The pumpkin spice must flow. No wonder kids come down with colds and flu in early November. Sugar can impair the body’s natural immune response and leave us more vulnerable to germs and viruses. (Since we are still in the middle of a global COVID-19 pandemic, this is pretty important information.)

It’s a shame that all eyes (and tastebuds) are focused on sweets when another Halloween celebrity offers a host of health benefits. Pumpkins! 

One of the first cultivated foods of the Americas, pumpkins were a staple food in Oaxaca (Mexico) as early as 8750 BC—long before corn or beans. By 2700 BC, they had spread to the eastern United States. The Pueblo, Apaches, Hopi, Navajo, Havasupai, Papago, Pima and Yuman all counted on the pumpkin’s flesh and seeds as a staple food. They roasted the seeds and ate them with chili powder or mixed with fruits and nuts. As for the flesh, they roasted, dried or boiled it. Mashed boiled pumpkin was mixed with batter or syrup or used to thicken soup. Dried pumpkin was sliced into rings and hung in storerooms for winter.

Pumpkin flesh is low in fat and rich in nutrients. One cup of cooked pumpkin provides three grams of fiber, magnesium, potassium and vitamins A, C and E—200% of your daily requirement of vitamin A (for healthy eyes). It also provides carotenoids, which can help lower your risk for cancer.

Pumpkin seeds have anti‐microbial benefits, including anti‐fungal and antiviral properties. So, they are a great snack during the cold and flu season. Studies on laboratory animals have shown pumpkin seeds may improve insulin regulation and help kidney function. Because they are an excellent source of the mineral zinc, the World Health Organization recommends eating them. Eating whole, roasted unshelled pumpkin seeds gives you the most zinc.

You can roast the pumpkin seeds you remove from your Jack O’Lantern. And you can buy pumpkins seeds at most grocery stores. They are also called pepitas. Pepitas are a very popular snack in the Latinx culture, perhaps because some of their ancestors were among the first in the world to discover and cultivate pumpkins.

If your Jack O’Lantern goes bad before you have a chance to roast it, look for “pie pumpkins” in your store’s produce department or at the U-M Health West Farm Market—and try a recipe besides pie!

Another way to boo-ooo-oost your immune system is to come in for a chiropractic adjustment. Keeping your spine aligned helps your brain, gut, immune system, and other body organs to work better with each other and keep you healthy naturally.

Dr. Erik Johnson DC is a chiropractor at Love and Health Chiropractic in Wyoming at 1586 44th Street SW. 

New chef, local food, cold brews at Broad Leaf Brewery in Kentwood

Beer, Citizen Journalism, City of Kentwood, Entertainment, Food, Local Entertainment, Restaurants, , , ,
  • Buldak chicken carbo from Broad Leaf Brewing. This dish features Heffron Farms chicken purchased through West Michigan Farmlink, peas, onions, bacon, and a spicy cheesy sauce served over soba noodles. (Photo courtesy of Broad Leaf Brewing)
  • Shown is the Korean corn cheese dip. (Photo courtesy of Broad Leaf Brewing)
  • A bowl of pork green chili from Broad Leaf Brewing. It features local pork, poblano chiles, and Michigan cheddar cheese. (Photo courtesy of Broad Leaf Brewing)

By Amy Sherman
WKTV Contributing Writer

Broad Leaf Brewery + Spirits in Kentwood has introduced a new exciting menu, as well as craft spirits, to compliment its artisan beers. The brewery is excited to welcome new executive chef Gabriel Araujo, who is bringing years of experience, and a special passion for cooking that is going to fit right in here.

“Gabe has a wonderful reputation around town for the quality of his dishes and the care he puts into creating them as well as for being a great leader,” said Broad Leaf co-owner Kris Spaulding. She owns the three year old brewery with her husband Jason. They are also the owners of Brewery Vivant in Grand Rapids.

Araujo comes to the brewery with ‘broad’ experience. Originally from Saranac, he’s been working in West Michigan kitchens for close to two decades. He was the opening chef at Harmony Hall West, Hancock, and most recently was the general manager and chef at Fish Lads and Carvers at the downtown market.

 

He also did a short stint at the Secchia Institute for Culinary Education at Grand Rapids Community College, but left before completing his degree. As a self taught chef myself, I can totally get behind his approach of just getting to work, and learning on the job.

“I found myself getting bogged down, I was working at two restaurants while attending school full time,” said Araujo via a Facebook post. “I decided to drop out and make money learning hands-on rather than paying to sit at a desk. I felt I got much more out of hands-on experience than I did at school. Being in the s*** on the line and working your way out of it while trying to stay calm, collected, organized is a better way for me to learn than any class I could take. Not to mention being surrounded by fire and knives on a slick floor.”

Chef Gabrial Aruajo works the line at Broad Leaf Brewing in Kentwood. He was recently hired as executive chef. (Photo courtesy of Broad Leaf Brewing)

Broad Leaf, which is located on the corner of Lake Eastbrook and 29th street, has gone through a few menu iterations since opening, some of which were chef driven and some due to the pandemic closings. The new menu that Araujo just introduced features interesting flavor combinations inspired by street style world cuisine.

 

So what the heck does that mean?

It means you’ll find things like a creamy, sweet and spicy baked corn dip, that comes out hot and bubbling with mozzarella cheese, and laced with spicy Korean gochugaru red pepper flakes. A slow and low burn comes from poblano peppers in the pork green chili, which features local pork shoulder braised to tender perfection and brightened by fresh green cilantro. The hot chicken katsu sandwich melds a classic Japanese technique with hot and spicy American flavors. A hearty chicken breast gets a crunchy panko coating and a heavy swipe of chili oil, then topped with a homemade miso pickle, shredded lettuce, American cheese, and curry mayo. When you say that a dish has flavors that sing, that is what we are talking about with Araujo’s cooking at Broad Leaf.

 

“I love taking the most simple of ingredients and turning them into something that someone will want to eat again and again,” said Araujo via Facebook.

Pairing up this exciting food is easy with all of the drink offerings at Broad Leaf. They recently added distilled spirits to their lineup, with their first offering being a gin, which is one of Araujo’s favorites. “The gin is killer, and Shayla (the bartender) has been doing some really cool stuff with cocktails using local seasonal fruits,” said Araujo.

 

Chef Gabriel Araujo (Photo courtesy of Broad Leaf)

As for beer, there is something for everyone, as the restaurant offers both the more traditional American styles that Broad Leaf makes, as well as the classic Belgium style beers that Vivant brews. Araujo is a fan of Cosmic Question, which is described as an ‘intriguing ale’ described as having a malty fruit punch flavor with just a bit of tartness. As an IPA fan, I’ve liked the Rapid IPA, which contains my favorite hop variety, Amarillo. Enigmatic Velocity is a juicy little IPA with notes of grapefruit, orange and red currant. If you are already a fan of Vivant beers, you’ll find classics like Beach Patrol to enjoy. The drinks menu changes daily, and you can see the updated list online at the Broad Leaf website.

Broad Leaf is a big, open, colorful space, with plenty of room to safely spread out. There are some private dining booths, lots of communal style tables, and a new outdoor patio. The kitchen is located in a converted shipping container inside the building, and you can see the production facility and barrel storage adjacent to the pub. Depending on the day, you might order beers at the bar. The knowledge of the staff is impressive, you can ask any question and they are happy to share what they know, and to guide you to the drink that you’ll love.

The passion of the staff here can only be enhanced by the addition of Araujo. “I love cooking because I love to create,” said Araujo. ”I love feeding people, making people happy and giving nourishment.”

The whole team at Broad Leaf is excited that Chef Gabe has arrived. “His passion and dedication to his craft inspire his team to do great things, while his approachability and kindness build a positive atmosphere,” said Kris Spaulding. “It’s something not found in enough kitchens in the restaurant industry.”

Fresh produce more accessible for low-income Michiganders

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More fresh produce will be available to low-income Michigan residents. (supplied)

By Barbara Bellinger
Capital News Service

LANSING — A program that gives low-income Michigan residents fresh fruit and vegetables and a path to healthier nutrition recently got a $2 million boost from state lawmakers.

That’s up from the $900,000 they allocated last year for the Double Up Food Program. The program gives participants a dollar-for-dollar match on fresh fruits and vegetables. Families receive twice the quantity of produce for half the price.

“It feels as if when this program was started, it was just a crazy idea,” said Alex Canepa, the policy manager for the Fair Food Network, which manages the program. “Now it’s time has come. Both Lansing and D.C. (legislators) are talking about the importance of nutrition security.”

Michigan’s Double Up program launched in 2009 as the first state in what is now a 29-state program run by the Fair Food Network based in Ann Arbor. The program has grown from five Detroit-area farmers markets to around 250 farmers markets, mobile markets, food stands and independent grocers.

 

The U.S. Department of Agriculture awarded the food network a four-year, $12.5 million grant in 2019 for program expansion. But to get the money, the program needs a 50% match, Canepa said.

“The state money allows us to draw down the full remaining balance,” Canepa said.

This added benefit is necessary for a state that has 1.9 million people who are food insecure, according to a Food Security Council report. 

“One administrative change the state made early in the pandemic was to eliminate the $20-per-day limit for Double Up Food Bucks,” Julie Cassidy, the senior policy analyst for the Michigan League for Public Policy, wrote in an email. “This helped families stretch their food assistance dollars as far as possible when so many were suddenly struggling, food prices were skyrocketing, and local pantries were pushed to the limit.”

“It gives customers really good options,” said Courtney King, the manager of King Orchards in Kewadin and Central Lake in northern Michigan. “I love that it’s just for like fresh produce, which really helps us and them.”

Michigan farmer markets and farm stands are part of the Double Up Food Bucks program. (Supplied)

Becoming a Double Up Food Bucks retailer requires a lot of accounting, but it’s a great way to provide fresh produce to people who might otherwise think it is too expensive, King said.

“It’s a multi-pronged process,” said Joe Lesausky, food access director for the Michigan Farmers Market Association.

Farmers markets and farm stands first apply to be approved by the U.S. Department of Agriculture as a vendor for the Supplemental Nutrition Assistance Program, also known as SNAP. Then they must contact the Michigan Farmers Market Association to apply to become a Double Up Bucks retailer.

The program is in 67 of Michigan’s 83 counties and adds about 10 new sites a year, Lesausky said. Officials say they hope to reach all of the state’s counties in the next three years. 

“We saw an increase of Double Up spending before the pandemic in even middle and upper-middle class communities,” Canepa said.

“Nutrition insecurity isn’t always where you expect it to be.”

ABOUT BARBARA BELLINGER

Barbara Bellinger

Barbara Bellinger is a master’s student in journalism at Michigan State University. Her journalistic interests include undocumented immigration, international journalism and the criminal justice system. She hopes to become a reporter for CNN, NPR or a local Michigan news outlet.

Garage Bar & Grill hosting open interviews for new Ada location

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Garage Bar & Grill recently expanded to Ada and is now looking for staff for the new restaurant. (Supplied)

By WKTV Staff
joanne@wktv.org

Just four months after Third Coast Development and Garage Bar & Grill owner and operator Kevin Farhat announced plans to open a Garage Bar & Grill in Ada, the team is now setting their sights on hiring 47 workers to staff the establishment. To help expedite the hiring process, Garage Bar & Grill is hosting open interviews every Saturday in October from 11 a.m. to 3 p.m. at the new location, 518 Ada Drive. Applicants will be interviewed by Farhat and executive chef and general manager Joe Peebles and potentially hired that day or by the end of October.

Garage Bar & Grill is looking for hospitality-minded people to help Garage “run a good party” as its tagline says. Farhat is looking to fill part-time and full-time staff, ranging from dishwashers, cooks, servers, bartenders, and other front-of-house staff. Wages for some positions will start at $15 per hour. Once hired, staff will receive training at the Ottawa Avenue location before starting at the Ada location.

“We take pride in running a good party, and the main ingredients are delicious, never-frozen food, tasty drinks, great prices and amazing customer service,” Farhat said. “We take pride in hiring some great people who want to give each customer a great experience at Garage Bar & Grill, so we’re hopeful there are some cool food service pros around the region that are ready to take the party to Ada!”

Peebles, who Farhat brought on in July to overhaul the menu and manage the Ada location, is eager to open the new location with great staff.

“The new Garage Bar & Grill location will be very inviting to visitors who are looking for a fun atmosphere, great food and drinks and comfortable vibe,” said Peebles in a July news release announcing his arrival. “We would love to staff the new location with people that know how to provide that experience. We offer a high-volume environment, but we try to be low volume on drama!”

GR YMCA’s Veggie Vans bring fresh food, healthy ideas to Kentwood, West Michigan residents

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The YMCA of Greater Grand Rapids’ Veggie Vans offer up not only fresh farmers market food but also heathy advice and information. (YMCA GR)

By K.D. Norris

ken@wktv.org

Most people think of the YMCA as being focused on healthy bodies through exercise, programs and classes. Yes, but healthy eating is also a key part of promoting healthy bodies.

On Monday, Sept. 27, residents of Kentwood’s Tamarisk Apartments will gain the opportunity for both healthy food and healthy ideas when they get a visit from one of the YMCA of Greater Grand Rapids’ Veggie Vans as part of its ongoing regional tour of Y’s new community program.

On board the van will not only be fresh, healthy food but also information on other YMCA efforts, and available social programs, designed to help underserved residents live a more health lifestyle.

The YMCA of Greater Grand Rapids’ new Veggie Vans offer up fresh produce and other healthy foods. (YMCA GR)

“Eating healthy is a critical part to having a healthy body,” Belisa Melton, GR YMCA community collaborations director, said to WKTV. “That is why the Veggie Van also promotes the YMCA’s Healthy Corner Stores initiative, which connects small-scale growers and distributors with urban corner stores to increase the fresh fruits and vegetables to households across West Michigan.

“The goal is to bring healthier and more affordable food options to communities that often have limited fresh options by making local produce more readily available at neighborhood markets.”

And the is just part of the YMCA’s offerings.

“The Veggie Van also provides visitors with opportunities to learn about and engage with the YMCA’s free community fitness programs and nutrition education classes,” Melton said.

The Veggie Van will also serve up conversation and education about how to use the produce or benefits such as Double Up Food Bucks or SNAP.

“The knowledge of these programs and the opportunity to learn more from a trusted resource is important,” according to a recent YMCA announcement.

The Veggie Van’s September schedule for Kentwood-Wyoming includes a stop at Tamarisk Apartments, 4520 Bowen Blvd. SE, Kentwood, from 10-11 a.m., Monday, Sept. 27.

Goal: fresh veggies; fresh ideas

YMCA of Greater Grand Rapids, knowing farmers markets are a summer favorite for many West Michigan residents but not everyone has access to one, developed the Veggie Van as the region’s first mobile farmers market.

The YMCA of Greater Grand Rapids’ new Veggie Vans offer up fresh produce and other healthy foods. (YMCA GR)

The YMCA Veggie Van delivers locally grown, top-quality fruits and vegetables at cost directly to apartment complexes, senior living facilities and other locations in Grand Rapids and Muskegon, according to the recent announcement. The Veggie Van’s two vehicles run year-round, making stops in neighborhoods to provide “vulnerable communities with access to locally sourced produce when in season or sourced from local grocers.”

 

On a weekly basis, the YMCA supplements local produce suppliers to stock the vans by growing its own produce in a greenhouse and in raised beds at the Mary Free Bed YMCA branch.

Access to healthy, fresh food continues to be a significant issue for community members across the region, according to the announcement. While the pandemic has heightened awareness for the food deserts in our communities, the critical need for food security existed prior and continues now. Access to quality food can lead to improved work and school performance, healthy bodies and minds and stronger communities all while preventing chronic disease.

“The Veggie Van is a physical representation of health, wellness and community building,” Nicole Hansen, district executive director of community engagement and youth development, said in supplied material. “Through the availability of nutritious food, our teams help create access and success for those seeking to improve healthy habits.
 

“We believe strongly in building positive experiences with fruits and vegetables that lead to the consistent consumption of healthy meals by individuals and families throughout all neighborhoods in West Michigan.”
 

The YMCA Veggie Van is sponsored by the David and Carol Van Andel Family Foundation, Spectrum Health, Nelson Neighborhood Association and The Mart Dock.

For more information on the YMCA’s Healthy Corner Stores program visit grymca.org/healthy-corner-stores.

For more information on the YMCA’s community fitness and nutrition education classes visit grymca.org/community-group-fitness and grymca.org/community-programs.

Gun Lake Casino adds chophouse, craft beer bar to its entertainment offerings

Citizen Journalism, Entertainment, Food, Going Local, Local Business, Recreation, Restaurants, Reviews, ,
Executive Chef Josef Huber at Gun Lake Casino shows off the popular burger, which comes with two 4.5-oz. patties. (Photo by John D. Gonzalez)

By John D. Gonzalez
WKTV Contributing Writer

WAYLAND, MI – If you’re looking for more than 100 craft beers in one place, big TV screens for the big game and a tasty steak dinner, then you’ll be happy about three new restaurant and entertainment concepts at Gun Lake Casino.

Located right off Exit 61 on US 131, the casino’s growth and build out phase has been evident to passersby and patrons for months. Now it’s show time.

Reps of the Gun Lake Tribe’s Tribal Council and Gun Lake Casino executive team celebrated the opening of Phase IV of its expansion with a special ribbon cutting on Friday morning.

Even though today (Sept. 17) is the official grand opening, the crew has been testing systems and serving hungry customers for a couple weeks.

Everyone is loving it, said Gun Lake Casino executive Chef Josef Huber, who spent 23 years in the same role at Amway Grand Plaza in Grand Rapids.

“I guarantee you’re going to have a great time out here,” he said on Thursday. “You’re going to be surprised by the amenities we offer, the food we serve and the quality of drinks.”

The new offerings at the 229,000-square-foot facility, owned by the Match-E-Be-Nash-She-Wish Band of Potawatomi, include:

SHKODÉ Chophouse (ISH-KO-DAY), a flame-grilled steak and seafood restaurant open Thursday through Sunday, which offers a fresh take on American Cuisine and Artisan-crafted cocktails and curated wine list. Expect big flavors from a 32-oz. Tomahawk steak or 16-oz. New York Strip, said Chef Huber. Seafood lovers can delight in a platter for two, King Salmon and more. SHKODE is the Potawatomi word for fire  and “honors Gun Lake Casino’s heritage through attention to flavor and quality with locally sourced and freshly harvested ingredients,” reps said.

CBK, a.k. “Craft, Bar, Kitchen” (Photo by John D. Gonzalez)

CBK,  a.k.a. “Craft, Bar, Kitchen,” features more than 100 beers in bottles, cans and on draft. In addition, diners can check out the farm-to-table menu and shareables. Chef Huber said they serve breakfast, lunch and dinner with 45 items on the menu; open daily. Favorites already include the burger, fish tacos and Chinese chicken salad. And they have pastas and sandwiches, too. He also brought back the popular Philly cheesesteak egg roll with a spicy aioli sauce from the former Sand Hill Cafe. CBK also has a new outdoor fireplace.

131 Sportsbar & Lounge, which has been re-imagined from its previous incarnation, offers floor-to-ceiling LED video walls and 180-degree panoramic views. Chef Huber said the video walls feature more than 28 million pixels and 1,000 square feet of HD viewing surface. “If you’re a sports fan, and you want to watch sports, this is the place to do it,” he said. As for the menu, he said fans can expect “great bar food, burgers, pizzas, sandwiches, salads and apps, and wash it down with some beer.” It also has a huge stage. The plan is to feature live music, comedy and sports entertainment. Local band Wayland and national act Blue Oyster Cult perform this weekend. (Both concerts are sold out.) In addition, 131 Sportsbar & Lounge has an outdoor patio area.

Along with the excitement of the official opening, those visiting the casino this weekend will see a variety of evening entertainment throughout the venue, including aerialists, stilt walkers, magicians, living statues, mimes and a speed artist.

But Chef Huber encourages guests to come out any day of the week.

“You can come on a Monday evening, on a Tuesday morning, on a Saturday or whenever you have a day off,” he said.

Whether it’s the highly touted burger, egg roll, wings, pizza or steak, “you’re going to have a hard time” deciding what to have first, he added.

SHOKÉ is the Potawatomi word for fire and the SHOKÉ Chophouse honors Gun Lake Casino’s attention heritage with attention to detail and quality. (Photo by John D. Gonzalez)

In addition to the new dining and entertainment options, the casino features 2,500 state-of-the art slot machines, 47 table games, a modern sportsbook, and keno.

Other dining options include the Harvest Buffet, which features fresh ingredients and cooked to order items. Chef Huber also oversees the buffet, as well an employee-only cafe where he serves more than 500 people daily. Each employee gets a free meal on their shift, reps said.

For more information about the offerings at the Gun Lake Casino, visit www.gunlakecasino.com.

John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He’s an early adopter of Social Media and SEO expert. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.

Meijer Gardens to provide a flora feast for autumn eyes with fall mum (and more) exhibition

Entertainment, Environment, Food, Kids Activities, Local Entertainment, Recreation, Upcoming Events, WKTV Projects, ,
The beauty of fall is on display with Chrysanthemums & More! at Frederik Meijer Gardens & Sculpture Park. (Supplied/by Johnny Quirin)

By D.A. Reed

WKTV Contributing Writer

As West Michigan enters the fall season, the local community can enjoy an annual floral feast — an exhibition that literally spans thousands of blossoms across 158 sprawling acres.

Frederik Meijer Gardens & Sculpture Park is presenting its fall horticulture exhibition, Chrysanthemums & More!, opening to the public Sept. 17 and on display through Oct.31. The largest of its kind in Michigan, the exhibition not only features expansive displays of chrysanthemums and fall foliage, it also offers family-friendly activities.

“This year’s theme for Chrysanthemums & More! is Autumn Glow,” Steve LaWarre, Vice President of Horticulture, said in supplied material. “We hope that guests will notice how the low light of autumn softens textures and cast long shadows and see how some leaves and plants appear as if they are glowing from within, illuminating fall’s beauty.”

Chrysanthemums & More! at Frederik Meijer Gardens & Sculpture Park is a flower show and so much more. (Supplied/by Johnny Quirin)

Outdoor pathways offer a treat for your senses, allowing you to peruse various gardens aglow with vibrant fall plantings while breathing the crisp fall air. Be sure to pay attention to changes in texture, hue, and mood as you move from the intensity of sun-filled spaces to the understated low light of autumn afternoons.

Stunning displays are also available for viewing indoors, with a notable and exciting weekly change in the BISSELL Corridor as different local floral designers create a singular arrangement highlighting the chrysanthemum as its primary element.

Other activities offered during the horticulture exhibition include local gourd art, The Fall Bonsai Show, music and dancing, and Hallowee-ones.

Chrysanthemums & More! at Frederik Meijer Gardens & Sculpture Park is a flower show and so much more. (Supplied/by Johnny Quirin)

Starting off will be the Herb & Gourd Fest on Sept. 18-19. Participants will discover many ways to use herbs and gourds at this event, including how to create gourd art using locally available supplies.

Tuesdays at the Farm will occur Sept. 28 and Oct. 5 and feature the James & Shirley Balk Café pop-up with fresh local fare, West Michigan beer, and an adult cocktail. Dance to local music in the barn and enjoy an Autumn Glow display featured at Michigan’s Farm Garden.

For young visitors, Oct. 22 boasts Hallowee-ones, a special event designed for your “wee ones” from 10 a.m. to noon, with a parade at 10:15 a.m. Children are encouraged to be creative and dress as a sculpture, fish or flower, or in any other way that highlights the Children’s Garden. No tricks. No treats. Just fun!

All exhibition programming activities are included with admission. For a full listing of events visit https://www.meijergardens.org/.

City of Kentwood to close out its summer events with Food Truck Festival

3-bottom, Beer, City of Kentwood, Community Health, Food, Going Local, Kids Activities, Local Business, Local Entertainment, Local Food, Recreation, Restaurants, Upcoming Events, WKTV Projects,
The City of Kentwood Food Truck Festival will return Saturday, Sept. 11. (WKTV/K.D. Norris)

By WKTV Staff

ken@wktv.org

The City of Kentwood and GR8 Food Trucks will again partner to offer a Food Truck Festival with more than 20 vendors to both help the community support small businesses and make the most of the end of the summer season.

The event will take place Saturday, Sept. 11, in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE, according to a Sept. 7 statement from the city.

The free-to-attend community event will run 11 a.m. to 8 p.m., and feature 24 food trucks, live music and a beer and wine tent.

This year’s event will coincide with the 20th anniversary of 9/11. The event will include a moment of silence led by Kentwood Mayor Stephen Kepley, at 5 p.m., to honor the victims of 9/11, followed by a brief performance by local bagpiper Tom Bradley. There will also be posters from the 9/11 Memorial & Museum in New York on display in the Library Community Room.

“We’re looking forward to the return of our Food Truck Festival, which has become one of our community’s favorite events to enjoy great food and music as we near the end of summer,” Val Romeo, Kentwood Parks and Recreation director. said in supplied material. “We’ve developed a great lineup of food trucks with GR8 Food Trucks, as well as several musicians for a full day of fun outdoors.”

There will be a wide variety of sweet and savory food options available for purchase, according to the statement, with participating food trucks including Bigfoot Burger, Big Mike’s Kettle Corn, Beecher’s Pretzels, Curry in a Hurry, Daddy’s Dough Cookies, El Jalapeño, Fire and Rice Paella, Kool Breze, Kona Ice of Lowell, Lazy Man BBQ, Mapocho Fresh Sanwishes, Mexcellente, Nick’s Gyros, Olly’s Donuts, Patty Matters, PJW Creole Cuisine, Pressed in Time, Saladino Smoke, Sanse Filipino Cuisine, Street Frites, Touch O’ Dutch, Arcane Pizza, Whipped, a Brunch Truck, and UCC Desserts.

Live music will start at 11 a.m. with Bucket O’ Maybes, followed by DJ Snax, Moonshot Band and Last Gasp Collective.

The City of Kentwood will continue to monitor public health guidance and orders, according to the statement, which may require changes to the event. Residents are encouraged to follow current public health guidelines to help stop the spread of COVID-19.

For more (and the the latest) event information visit kentwood.us/FoodTruckFestival.