Category Archives: Local Food

Craft Beer Clubhouse a Grand Slam in Early Season

Local Business, Local Food, Sports, ,

Fifth Third Ballparkmike_dewittOpening day at Fifth Third Ballpark not only marked the start of a new baseball season for the West Michigan Whitecaps, but also a grand opening for the ballpark’s Craft Beer Clubhouse.

The new Beer Clubhouse is located along the third base concourse and offers a unique experience from the rest of the ballpark. While the stadium is built to “play ball,” and escaping the weather is near impossible, the Craft Beer Clubhouse offers a different atmosphere completely.

Inside the bar is an atmosphere set up much like Founder’s Brewery, a rustic feel with dim lighting to enhance a raw, relaxed environment. The bar is heated and air conditioned so it is always open for business, no matter the weather! That’s a huge bonus in Michigan where it can snow at a moments notice, even in April.

The Craft Beer Clubhouse is located along the third base line
The Craft Beer Clubhouse is located along the third base concourse

Now, the most important question, what does the Craft Beer Clubhouse have on tap? The bar currently has 16 local beers on tap from Perrin’s, Bell’s, Founders, Brewery Vivant, The Mitten Brewing Co., and Arcadia.

“The response has been extremely positive, it’s super busy all the time,” explained Katie Johnson, Food and Beverage Manager for the WhiteCaps, “The Craft Clubhouse has been busier than all the other beer stands in the stadium combined.”

Craft beer isn’t the only thing new inside the stadium. The ballpark has added a couple new dishes to the menu. The Hot-to-Tot! is a dish with buffalo chicken and bleu cheese dish covered in tater tots. There was also a new desert item added, the Beer-a-Misu, a desert with a craft beer and ice cream.

The early part of the season has seen the creation of another menu item with some inspiration from current WhiteCap Joey Pancake. The Joey Pancake is a sandwich with pulled pork and bacon drizzled with maple syrup and placed between two pancakes. Talk about a treat!

Be sure to catch a WhiteCaps game this season, try the new eats, and a craft beer… or two!

 

Seed For Thought – NoGMO4Michigan sponsors Second Annual Seed Exchange

Community Health, Local Food, Our Cities, , , , , , , , , ,

 

 

The second annual seed exchange educates the community about saving heirloom seeds.
The second annual seed exchange educates the community about saving heirloom seeds.

kathy_grayWhile some people ventured downtown for the West Michigan Home and Garden Show, those with an eye on sustaining and promoting local produce gathered at the Kentwood District Library for the second annual Grand Rapids Community Seed Exchange.

The seed exchange was sponsored by NoGMO4Michigan. Event organizer, Tanya Hawley, explained that the seed exchange program, “educates the community about growing and saving heirloom seeds. This forms a connection between individual gardeners, local farms or Community Supported Agriculture (CSA), and farmer’s markets.”

In recent years seed exchanges have become more popular among those who wish to avoid GMO (genetically modified organisms). Speaker Ryan Kelly from NoGMO4Michigan began the day by highlighting the history of seed saving, going back to colonial days. Kelly then explained the difference between hybrid produce, such as crossing two types of apples to create the Honeycrisp apple; two of the same species combined to make a new type of apple. GMO produce, on the other hand, is created from injecting bacteria into produce a DNA mutation of the product. These GMO products can, themselves, be classified as pesticide products. The resultant produce are bred for uniformity and shelf life, not taste.

Parsley ready to harvest.
Parsley ready to harvest.
Seed Exchg 6
Breakout sessions educate local gardeners.

Seed exchanges are utilized for those who save the seeds at the end of the growing year to strengthen the healthiest and tastiest crops and to make them thrive in the local Michigan climate. Heirloom seeds can be like expensive jewelry or furniture handed down through the generations.

Throughout the day breakout sessions were held on topics such as hydroponics, urban gardening, the basics of seed saving, and the importance of local produce. Don Rewa also spoke on the “Amazing Honeybee” and the consequences of declining numbers of honeybees in recent years and the natural process of pollination they provide.

Andrew Bostick of Earthkeeper Farm runs a Community Supported Agriculture, a locally based model of agriculture and food distribution.
Andrew Bostick of Earthkeeper Farm runs a Community Supported Agriculture, a locally based model of agriculture and food distribution.

Rachelle Bostwick, of Earthkeeper Farm, set up an interactive display for participants to learn how to separate and save the seeds from parsley plants. Bostwick and her husband, Andrew, use only organic and biodynamic practices and boast a USDA Stellar Certified Organic Produce rating. Their farm, as many of the farms represented this weekend, operate a CSA. Community Supported Agriculture is a locally based model of agriculture and food distribution. It is a group of people who financially support a farm and their growing efforts in exchange for a share of the food produced. You can pay a seasonal fee or volunteer for work shifts for the anticipated harvest. As harvest season begins, you’ll be able to pick up your “share” of food – which will change as the season changes.

In the spirit of growing and saving seeds of heirloom plants, the Kent District Library system now maintains the KDL Seed Library, operating at 14 local branches. Michelle Boisvenue-Fox with KDL offers a diverse and strong seed stock collected from Wild West Seeds, Earthkeeper Farm, Seed Saver Exchange, High Mowing Organic Seeds, Wintersown, and Seeds of Change.

“People just need to fill out a participation form, take free seed samples, and hopefully bring back seeds at the end of the season to build the seed library.”

You do not have to be a library cardholder to participate. Local branches will have their displays set up within the next several weeks.

Seed Exchg 2
In recent years seed exchanges have become more popular among those who wish to avoid GMO (genetically modified organisms).

Having only the experience of backyard gardening, and buying the bulk of my produce from local stores like Meijer, Family Fare, and Horrocks, the seed exchange was very eye opening and informative. For more information on local produce, GMO-free seeds, and CSA cooperatives you can contact the following:

Earthkeeper Farm

Green Wagon Farm

Chimney Creek Farm

New City Urban Farm

Blackbird Farm

Growing Green Family Farm

Growco

Another source of information is the Grower’s Fare, Community Supporting Agriculture, taking place at the Downtown Market on March 15, 9 a.m. to 2 p.m. Hear from farmers about what they’re growing and how to use your produce all season long. There will be presentations on health and nutrition, produce share, and cooking demonstrations.

West Michigan Kids: The Ultimate Guide to Boredom-Busting in West Michigan

Local Entertainment, Local Food, Our Cities, Recreation, Sports, Upcoming Events,

by Courtney Sheffer

 “I’m bored” is something no parent likes to hear! Luckily,the West Michigan Tourist Association has collected a list of great kid-friendly places for you to visit, with everything from water parks to zoos, and museums to festivals. Keep this list on hand year-round for ideas to pull out when the kids start getting restless, or you’re looking to plan your next family outing!

South

A.W. Overhiser Orchards, South Haven: Hands on animal barn, hayrides, & child corn maze.

Allegan County Fair, Allegan: Live music, midway, & a historical village.

Allegan County Parks – Recreation and Tourism, Allegan County: Bike, hike, go boating, or fish outdoors.

Air Zoo, Portage: Rare & historic aircraft, amusement park-style rides, historical exhibits and educational activities.

Barn Theatre School for Advanced Theater Training, Augusta: Theatre training programs and performances.

Battle Creek Field of Flight Air Show and Balloon Festival, Battle Creek: Nation’s largest air show and balloon festival.

Berrien County Youth Fair, Berrien Springs: Exhibits from youth ages 5-10 in August.

Binder Park Zoo, Battle Creek: African Adventures, Feed the Giraffes, Kids Zoo Programs.

Cass County Fair, Cassopolis: Firefighter show, supercross, and family dollar day.

Cornwell’s Turkeyville USA, Marshall: Turkey dinner, ice cream parlor, and dinner theatre.

Crane Orchards, Fennville: U-pick fruit, pie pantry, & cow train rides.

Dutch Farm Market, South Haven: Bakery, farm market, and ice cream.

Echo Valley, Kalamazoo: Tobogganing, tubing, and ice skating.

Farmers Alley Theatre, Kalamazoo: Seasonal performances with kids shows.

Gilmore Car Museum, Hickory Corners: Visit a car of Disney movie fame, watch Model Ts drive around, and eat at the Blue Moon Diner.

Historic Charlton Park: Village, Museum & Recreation Area, Hastings: Step back in time and tour historic buildings from Barry County, & head to their beach for swimming & a picnic.

Kalamazoo County Parks, Kalamazoo: Hike, beach, picnic, or farm market.

Kalamazoo Institute of Arts, Kalamazoo: Visit the Interactive Gallery for a variety of fun games, puzzles, activities, and a reading corner to enjoy.

Liberty Hyde Bailey Museum, South Haven: Become a Bailey’s Budding Naturalist, tour one of the oldest homes in South Haven, and enjoy the gardens.

Michigan Flywheelers Museum, South Haven: Antique engine & tractor exhibit and display.

Michigan Maritime Museum, South Haven: Sail on the Friends Good Will restored tall ship and learn about Michigan’s maritime history.

Niles Haunted House, Niles: Michigan’s largest haunted theme park.

Olde World Village, Augusta: Visit for Frontier Days, Buccaneer Bash, or BlackRock Medieval Festival.

Saugatuck Dune Rides, Saugatuck: Learn of the lost town of Singapore or check out our local vegetation and wildlife on a dune tour.

The Silver Beach Carousel, St. Joseph: Ride the tigers, hippocampus, panda, and clown fish, and learn local history just steps from the beach.

Star of Saugatuck Boat Cruises, Saugatuck: Ride an authentic sternwheeler paddleboat down the Kalamazoo River and watch for wildlife.

Stokes Homestead, Grand Junction: Wagon rides, pedal karts, corn kernel crib.’

Tibbits Opera House, Coldwater: Attend “Popcorn Theatre” which includes a show, snacks, and meeting the actors. Coming up: “Peter Pan” this July!

Central

ArtPrize, Grand Rapids: Explore free art in and around downtown Grand Rapids.

Berlin Raceway, Marne: Weekly racing April-October, Special family events, discounted kids tickets.

Blandford Nature Center, Grand Rapids: Self-guided hikes, Children’s Camps, Visit Blandford’s Farm.

Boulder Ridge Wild Animal Park, Alto: Hands-on wildlife experience, Exotic animals & reptiles, Feed the animals.

Cannonsburg Ski Area, Belmont: Ski lessons, special events, and winter trails.

Christmas Lite Show, Comstock Park: Over one million Christmas light display.

Community Circle Theatre, Grand Rapids: Magic Circle shows for kids and summer concerts.

Coopersville & Marne Railway, Coopersville: Vintage Train Car Rides, Seasonal themed outings, 90 minute rides.

Country Dairy, New Era: Visit the dairy cows, Learn how Ice Cream is Made, Enjoy a bottomless glass of milk.

Critter Barn, Zeeland: Hands-on educational farm, Hold, Pet, & Feed the Animals, Free Admission.

Danish Festival, Greenville: Annual Danish breakfast & Hans Christian Andersen Park.

Deer Tracks Junction, Cedar Springs: Wildlife safari by stagecoach, Live Theatre Show, Kids Play Area.

DeGraaf Nature Center, Holland: Knee-High Naturalist classes, adopt-an-animal, & nature programs.

Double JJ Resort, Rothbury: Splash in the water park, learn to ride a horse, attend a rodeo.

Double R Ranch, Belding: Hop on a hayride, float down the Flat River, ride a horse.

Frederik Meijer Gardens & Sculpture Park, Grand Rapids: Children’s Garden, outdoor concerts, spring butterfly exhibit.

Festival of the Arts, Grand Rapids: Free outdoor arts, entertainment, & activities.

Grand Haven Coast Guard Festival, Grand Haven: Parades, fireworks, entertainment, carnival.

Grand Rapids Art Museum, Grand Rapids: Purposeful play and artful learning.

Grand Rapids Children’s Museum, Grand Rapids: Play with a giant Lite Brite, make giant bubbles, and rock the stage at the Amigo Amphitheater.

Grand Rapids Civic Theatre, Grand Rapids: School of theatre arts & performances.

Grand Rapids Public Museum, Grand Rapids: Walk under a whale skeleton, visit the streets of old Grand Rapids, & catch a planetarium show.

The Haunt, Grand Rapids: 20,000 square feet of fear to navigate your way through.

Holland Museum, Holland: Take a Family Ties or Native American tour.

Holland Princess/Holland Water Sports: Jet ski, boat rentals, and boat cruises.

Ionia Free Fair, Ionia: Free entertainment, live music, midway.

John Ball Zoological Garden, Grand Rapids: Pet stingrays & sharks at Stingray Lagoon, ride a camel, climb through the Sky Trail Ropes Course.

Klackle Orchards, Greenville: Apple orchard, school trips, Le Tour de Donut.

Lakeshore Museum Center / Hackley & Hume Historic Sites & Scolnik House, Muskegon: Visit the hands-on science center, learn about Michigan habitats, & walk through 10,000 years of natural history.

Lewis Farm Market & Petting Farm, New Era: Visit Jeffrey the camel, bounce on the giant jumping pillow, and feed animals at the petting farm.

Loutit District Library, Grand Haven: Kids programs, classes, special events.

Mac Woods Dune Rides, Mears: Climb the sand dunes in a Dune Scooter.

Michigan Historical Museum, Lansing: Explore an Upper Peninsula copper mine, stroll along a 1920s urban street & relive the 1957 Detroit Auto Show!

Muskegon Luge and Winter Sports Complex, Muskegon: Luge, snowshoe, sled, and skate.

Nelis’ Dutch Village Theme Park & Wooden Shoe Factory, Holland: Ride the arms of a windmill, watch wooden shoe carving, watch Dutch klompen dancing.

Pando Winter Sports Park, Rockford: Tubing, skiing, and snowboarding.

Parrot’s Landing, Mears: Rent a Jeep on the sand dunes, a jet ski in Lake Michigan, or take a guided dune tour.

Post Family Farm, Hudsonville: Hayrides, homemade donuts, & fall fun days.

Pumpkinfest, Zeeland: Fall activities & pumpkin contests.

Rainbow Ranch Horseback Riding, New Era: Horseback riding, riding lessons, and sleigh rides.

Ramada Plaza, Grand Rapids: Indoor pool with a three story water slide.

Robinette’s Apple Haus & Winery, Grand Rapids: Apple haus, jumping pillow, hayrides, and corn maze.

Silver Lake Buggy Rentals, Mears: Cruise the dunes, picnic on the beach or swim in Lake Michigan in your own ATV or Dune Buggy.

Teusink’s Pony Farm, Holland: Pony ring rides, hay maze, feed the sheep and goats.

Tulip Time Festival, Holland: Klompen dancing, Kinderplaats, and thousands of tulips.

Unity Christian Music Festival, Muskegon: Live music, The Hide Out youth lounge.

USS LST 393 Veteran’s Museum, Muskegon: Board a WWII Landing Ship Tank, tour the galley & crews quarters, and watch a movie at night on deck.

USS Silversides, Muskegon: Spend the night in a WWII submarine or sign up for a Submarine Technology Program.

Van Singel Fine Arts Center, Byron Center: Theatre technology school program and off-Broadway shows.

West Michigan Whitecaps, Comstock Park: Cheer on the home team, join in a wacky game between innings, and root for a home run.

Windmill Island Gardens, Holland: Dutch carousel, fudge shop, and antique street organ.

North

Avalanche Bay Indoor Waterpark, Boyne Falls: Michigan’s first SuperLOOP waterslide, Rip Zone Surf Simulator, Arcade & Snack Shack.

Dennos Museum Center, Traverse City: Hands on Discovery Gallery, Family Days, Inuit Gallery.

Econo Lodge Bayview, Mackinaw City: Pirates Adventure Indoor Waterpark, Beach access, Game room.

Fairview Beachfront Inn & Waterpark, Mackinaw City: Indoor & Outdoor water park.

Great Lakes Shipwreck Museum/Historical Society, Salt Ste. Marie: Explore the shipwrecks of the Great Lakes & visit the oldest functioning lighthouse on Lake Superior.

Historic White Pine Village, Ludington: Visit on a History in Action Day, or stop by Town Hall for some ice cream in a circa 1900 Ice Cream Parlor.

Interlochen Center for the Arts, Interlochen: Art classes, education, and performances.

Jacob’s Corn Maze, Traverse City: Corn maze, farm market, u-pick.

Mackinac Island Carriage Tours, Mackinac Island: Take a horse-drawn narrated tour of Mackinac Island with stops at Arch Rock and the Grand Hotel.

Moomers Homemade Ice Cream, Traverse City: Homemade ica cream and dairy farm tours.

Music House Museum, Acme: Listen to a player piano, tour a mini Traverse City, and marvel at the sounds of the 18 foot tall Dance Organ.

Pine River Paddlesport Center, Wellston: Kayak, canoe, raft, SUP.

Shetler Family Dairy, Kalkaska: Open barn, flavored milk, farm store.

Traverse Tall Ship Co., Traverse City: Cruise Grand Traverse Bay, drop anchor for a quick swim, and learn to help pilot the ship.

Treetops Resort, Gaylord: Snowboard, ski, and participate in family activities.

Wildwood Rush Canopy Tours, Boyne City: Adrenaline-filled zip line tours through the trees.

 

How Hunger Hurts Learning: Schools Seek to Feed Students’ Tummies and Minds

Area Education, Community Health, Local Food, Non-Profits, Our Cities, ,

Part of the Series ‘The Burden of Poverty: A Backpack of Heartache’

by Linda Odette, School News Network

Bags of apples donated to the pantry.
Bags of apples donated to the pantry.

The list of ways hunger can affect a child’s health is a long one. Chronic health issues like asthma, behavioral issues like anxiety and social issues like bullying are just a part of that list.

Nan Evans has seen children sneak food in their pockets and fight over a piece of breakfast food.

“When they’re hungry, they’re fidgety,” said Evans, principal of Kent Hills Elementary School in Grand Rapids. “They can’t focus. Getting mad and making trouble from being hungry can be how they express anger in inappropriate ways.”

Kent Hills is far from alone in dealing with the problem of hungry and undernourished children. According to Kids Food Basket, an agency that provides students with meals, more than 30,000 area children — that’s about 20 percent of the children in West Michigan — are at risk of hunger.

Studies have shown hungry children living in poverty are at high risk for chronic health conditions such as asthma and frequent oral health problems; more likely to require hospitalization than children who eat regular meals; and more prone to behavioral issues and social difficulties such as aggression, hyperactivity and irritability. They are six times more likely “to be in less than optimal health, experiencing a wide variety of illnesses and injuries” compared with children from higher income families, according to the Great Lakes Center for Education Research and Practice.

When it comes to schooling, hunger and malnutrition can hurt students’ achievement in a number of ways, educators and health officials say.

“It is important that they ingest important nutrients for optimal functioning in school,” said Stephanie Painter, director of Spectrum Health’s School Health Advocacy Program.

“We know nutrition is important because research has demonstrated that if children lack food, they are more likely to be in special education, have behavior or conduct disorders, be obese because of food insecurity, be at risk for psychiatric problems, be unable to focus or pay attention, and also are at risk for disease because they are anemic.”

A Pantry at School

Principal Nan Evans at Kent Hills Elementary’s monthly mobile food pantry.
Principal Nan Evans at Kent Hills Elementary’s monthly mobile food pantry.

Kent Hills is one of several area schools taking a direct approach to student hunger. It works with Feeding America West Michigan to hold a mobile pantry the third Wednesday of every month.

A semitrailer full of donated food backed up to one of the school’s double doors on a pantry day earlier this year. Volunteers unloaded the food onto rectangular tables filling the hallway. Soon, the tables were packed with potatoes, apples, bread, crackers, desserts, yogurt and sausage to be distributed to the 90-plus people in line.

One of the people in line was Rhonda Hawkins. Her grandson attends the school, and she lives with him, her dad and daughter. The food she picks up at the mobile pantry will help them a lot, she said.

“We can go a few weeks with potatoes and stuff,” Hawkins said. What they can’t do is go to the cupboard and wolf down as many Pop Tarts as they want. The food they get is managed carefully to go as far as it can.

Hawkins’ daughter, Keli, was standing in line with her. The food they pick up at the mobile pantry is used “pretty much with every meal or snack,” Keli said. “If we have extra potatoes, we give it to the elderly couple across the street.”

Cassandra Butler was in line with two teenagers who didn’t want to be named. “This is good when people are low-income and trying to make ends meet,” Butler said. “I got cut off my food stamps after Christmas. You do what you have to do when it comes down to eating.”

Feeding America West Michigan is working on expanding mobile pantries like these, which have also visited Dickinson Elementary, three Grand Rapids high schools and North and West Godwin elementaries this year. The agency supplies nearly 1,200 food pantries, soup kitchens and homeless shelters in 40 counties in West Michigan and the Upper Peninsula.

How Food Can Change Things

Kids Food Basket is another local organization seeking to help with children’s hunger. It sends sack suppers home with more than 6,000 children in the greater Grand Rapids and Muskegon area.

When children do get enough food, the results can be wonderful. Julie VanGessel, program manager for the Kids Food Basket Kids Helping Kids program in Grand Rapids, has seen it happen.

She remembers watching a class once and complimenting the teacher on what a great group of students she had. The teacher told her the class used to be difficult before they realized the students were hungry from lack of nutritious food. When a way was found to provide them with more food, their behavior, attendance and test scores all improved.

“It’s because they’re not hungry,” VanGessel said.

Rhonda Hawkins and her daughter, Keli, in line for donated food.
Rhonda Hawkins and her daughter, Keli, in line for donated food.

Families faced with hunger often skip meals and buy cheaper, less nourishing food because that’s all they can afford, said Emma Garcia, hunger response director for Access of West Michigan, a network of food pantries and anti-poverty programs.

Eating the empty calories of cheap foods like macaroni and cheese can lead to health problems including obesity and diabetes, Garcia said. That’s why organizations like hers work to make sure the food they give out is nutritious and includes the five food groups. Providing families with food that is “just calories doesn’t do them justice,” she said.

VanGessel agreed, saying, “It robs kids of their energy and their health.”

Inside the sack supper Kids Food Basket sends home with students is a meat or cheese sandwich or a tortilla roll-up for protein; one serving each of a fresh fruit and vegetable; a fruit juice box; and two healthy snacks like a granola bar or string cheese. Providing such balanced meals “helps kids stay focused, get their homework done, and stay on track with other children,” asserts the agency’s website.

Too Long Between Meals

Another issue agencies are trying to solve is the time gap some children face between meals. VanGessel tells of a mother working two part-time jobs, raising two daughters on a fixed income and going to college. When the mother noticed her kindergartner was coming home daily with headaches and struggling with homework, she thought it was a medical problem. Her child’s health issues actually stemmed from the many hours without food between getting her free lunch at school and eating dinner at home.

“They get breakfast and lunch at school, but if mom works until 7 p.m. and the meal comes at 8 p.m, and the last food they had was lunch at 10:30 a.m., it’s a huge gap of time,” VanGessel said.

“Sack suppers became a saving grace for this family,” she added. “Not only did the young student’s hunger headaches disappear, but she was back to her playful self, with energy to complete her homework assignments.”

10th Annual Michigan Brewers Guild Winter Beer Festival Coming Soon

Local Business, Local Entertainment, Local Food, Recreation, Senior Living, Upcoming Events

by Scott Graham and Deb Havens

Michigan winter beer festival tentA record 103 breweries and 1035 beers will be featured at the 10th Annual Michigan Brewers Guild Winter Beer Festival, coming up Friday, February 27 and Saturday, February 28 at Fifth-Third Ballpark just north of downtown Grand Rapids. Tickets for Friday’s session, which will run from 3-7pm (2pm entry for Enthusiast Members), remain available for $45 each at MiBeer.com.

Overall, 1000 fewer tickets are available for Friday meaning slightly smaller crowds and shorter lines. Friday will also feature special beer releases and tappings, a live ice carving demonstration by The Ice Guru Randy Finch, sideshow acts and street performers, musical entertainment and fireworks (weather permitting). If the Friday session does not sell out prior to the event, tickets will be available at the gate for $50 the day of. There will NOT be tickets at the gate on Saturday.

The impressive list of breweries and beers can be viewed here: http://www.michiganbrewersguild.org/2015wbf-beer-list

Michigan ranks #5 in the nation for the number of craft breweries – thus supporting its claim as “The Great Beer State”.

 

CREATION CARE: Loving Stewardship of the Planet

Area Education, Community Health, Local Faces, Local Food, Senior Living, , ,

By Lou Haveman

Growing up on a farm helps one have an appreciation of nature. We never had a lot but we had an abundance of healthy, home grown vegetables, butchered our meat, and raised our own eggs and poultry, cut our own firewood to heat our home. Mom canned and later froze our produce. We had a fruit cellar for the potatoes. Carrots we dug out of the snow covered ground. We would purchase apples by the bushel and make jars and jars of apple sauce. We did not know much about environmental issues and never heard about climate change.

We were ignorant. The icicles hanging from our kitchen roof I thought were beautiful and never considered adding to the four inches of insulation in the attic. We hauled our few throw-away aluminum cans to a dry creek bed in the back forty. Our drain field, it turned out to my surprise, was the country drainage ditch from which our cows drank. We swam in the larger creek a half mile from our home. We were poor and had no money for herbicides. What pollution we caused was easily covered by the hospitality of nature.

College came and went. I became aware of the word ecology. After living in Africa for 16 years we returned to Michigan where I had found a job selling and later installing Blackberry Solar Systems for heat. It made economic sense…barely…because of the Michigan solar tax credit in the early 1980s. Gas became expensive.

Living in Africa and working in agriculture community development I had learned what it means to live simply, living in balance with nature, and being abundantly careful with the limited resources poor people have. It became a motivating factor of my life.

I purchased a large solar water heating system for a multiple rental unit we owned. Every home we lived in I established a flourishing garden. We recycled everything. We sought ways to be energy efficient. In 2013 Jan and I visited an organization called New Vision Renewable Energy in West Virginia. I saw how one could build a hydroponic garden raising vegetables where recycled water from a small fish pond became the nutrient basis for the vegetables. It was powered by solar. We sell hundreds of small solar telephone chargers and light all over the world through our small international business (www.businessconnectworld.com).

I had to take the next step, a big one, and expensive. I calculated what it would cost to provide 100% of our power off solar. The system would cost me over $40,000.00.

Learn what steps Lou took when he learned what installing a solar system would cost him – and whether this challenge altered his commitment to Creation Care. Watch for part two of the story Friday and accompanying video.

Start your Monday with Cool Brews. Hot Eats.

Local Business, Local Food, Our Cities,

janice_limbaughIf you’re a beer lover looking to beat the winter blues, your opportunity starts today with the Cool Brews. Hot Eats. event running through Saturday, February 28th. Beer City Grand Rapids and over 50 of its restaurants celebrate the perfect pairing of food and beer as local chefs and brew masters offer beer-infused dishes and meals with complementary beer pairing.

“Back for the third year, Cool Brews. Hot Eats. has grown into an event that is not only a benefit for beer lovers, but also the local economy,” says Doug Small, President and CEO of Experience Grand Rapids. “The Grand Rapids area beer scene continues to be recognized on a national level, most recently as ‘Best Beer Town’ from the readers of USA Today. Paired with our ever-popular dining scene drawing in food enthusiasts from throughout the region, these two cultures collide to give beer and culinary fans a unique and wonderful experience.”

It’s no coincidence then that Cool Brews. Hot Eats. falls in the same timeline as other popular beer-related events in the area like Beer Week and the 10th Annual Winter Beer Festival at Fifth Third Ballpark. Thanks to 90 Michigan breweries and the offering of more than 800 craft beers, the festival has been extended this year to Thursday, February 26th and Friday, February 27th. Last year the event sold out in less than 30 minutes.

To experience why Grand Rapids was named one of the Top 10 Best Vacation Cities for Beer Lovers, visitors can plan a self-guided craft beer tour on the Experience GR website’s “Beer Page”.

A list of participating restaurants and menus is being updated regularly and can be found at: http://www.experiencegr.com/events/brews-eats/

Black History Month from Food to Food for Thought

Area Education, Community Health, Crime Prevention, Holidays, Local Business, Local Food, Non-Profits, Senior Living, Upcoming Events

West Michigan honors the contributions of African Americans to the rich tapestry of our nation’s history. Organizations including local universities, social clubs, and institutions such as public libraries will feature special displays, exhibits, and events dedicated to recognizing the unique stories and achievements of Black Americans.

GVSU Office of Multicultural Affairs Events

GVSU will host several events to honor Black History Month. For dates and locations, click on the link for details.

Grand Valley State University Events & Information Calendar

Sunday, February 15 – 1:00 – 4:30 pm

Taste of Soul Sunday at Grand Rapids Public Library

Join the GRPL as they celebrate African American history and

Imani Singers of Grand Rapids
Imani Singers of Grand Rapids

culture at the tenth annual FREE Taste of Soul Sunday. Parking is always free on Sunday in the library lot. The parking ramp at GRCC (north of our building) and metered spots on the street  are free on Sunday as well.

Click here for more information

Tuesday, February 24 – 1:00 – 2:30 pm

Greater Grand Rapids Racial Equity Network

Spectrum Health Healthier Communities, 655 Seward, Grand Race to EquityRapids, MI, (4th Tuesday of every Month). FREE and open to the community with free parking in the lot and on the side streets. Build relationships, your knowledge of racial equity, and learn about advocacy to create ideas for action, recruit the help of others, and implement work that can help eliminate racialized outcomes in our community.  Email Colin Smith with questions.

Saturday, February 28 –5:00 – 11:00 pm

Celebration of Soul

Vanessa WilliamsFor 14 years, the Grand Rapids Symphony’s Symphony with Soul concert has moved diverse audiences with jazz, opera, gospel and R&B. On February 28th, Vanessa Williams will perform her greatest pop hits alongside the Grand Rapids Symphony orchestra. The Grand Rapids Symphony is proud to collaborate with the Community Inclusion Group to bring the NAACP Image Award-winner and Grammy-nominated artist to DeVos Performance Hall.

The concert is part of the evening’s Celebration of Soul gala, which is celebrating its 10th year. DeVos Place, Steelcase Ballroom, 303 Monroe Ave NW, Grand Rapids, MI  49503

Tickets:  $150.00

Celebration of Soul Symphony Information

Third Annual Cool Brews. Hot Eats. Expected to Draw Crowds

Local Entertainment, Local Food, Our Cities, ,

Popular winter beer and food festival makes Grand Rapids stand out!

by Sarah Cavanaugh

cool brews logo

Fresh off the heels of being named Best Beer Town by USA Today and Top 10 Vacation Spot for Beer Lovers (www.TheStreet.com), Beer City will once again host beer lovers and food enthusiasts from all over Michigan and beyond for Cool Brews. Hot Eats. in Grand Rapids, February 16-28.

The event will feature more than 50 restaurants and breweries in the Grand Rapids area and celebrates the perfect pairing of food and beer as local chefs and brew masters offer beer-infused dishes and meals with complementary beer pairings. The event returns with area hotels and restaurants expecting record numbers of attendees.

“Back for the third year, Cool Brews. Hot Eats. has grown into an event that is not only a benefit for beer lovers, but also the local economy,” said Doug Small, President and CEO of Experience Grand Rapids. “The Grand Rapids area beer scene continues to be recognized on a national level, most recently as ‘Best Beer Town’ from the readers of USA Today. Paired with our ever-popular dining scene drawing in food enthusiasts from throughout the region, these two cultures collide to give beer and culinary fans a unique and wonderful experience.”

The event coincides with other beer-related events, including Beer Week and the popular 10th Annual Winter Beer Festival at Fifth Third Ballpark, extended to two days this year, Feb. 27 and 28. The festival includes 90 Michigan breweries and more than 800 craft beers.

Visitors can also plan a self-guided craft beer tour on the Experience GR website’s “Beer Page” to experience why Grand Rapids was named one of the Top 10 Best Vacation Cities for Beer Lovers.  Sponsors for the event include Founders Brewing Company and Secchia Institute for Culinary Education at Grand Rapids Community College.

A list of participating restaurants and menus is being updated regularly and can be found at: http://www.experiencegr.com/events/brews-eats/

Started in 2013, Cool Brews. Hot Eats. is Grand Rapid’s first-ever winter food and beer event. It was designed after a series of events occurred in Grand Rapids, including recognition as “Beer City USA,” Hopcat Restaurant being named “#1 Brew Pub in the US,” Founders Brewing Company being named “Third Best Brewery in the World,” and the growing farm-to-fork culinary scene. The Michigan Society of Association Executives awarded Experience Grand Rapids a Gold Award for Innovative Collaboration for the inaugural Cool Brews. Hot Eats. Promotion.

Marge’s Donut Den’s expansion is stopped

Local Business, Local Entertainment, Local Faces, Local Food

Exterior Marge'sFor almost 40 years Marge’s Donut Den has been a popular fixture in West Michigan. Donuts, cookies, cakes, and community involvement at its finest can always be found upon opening the doors.  This week, Marge received a stop work notice for her plans on expansion by a Wyoming building inspector.  She was going to take over two empty businesses which have been vacant for years right next door.  Now, plans are on hold.

Marge 7

 

75-year-old Marge Wilson said she is very discouraged and disappointed about the delay stating that there is so much bureaucracy and she can’t seem to get anything done.  She thought the addition would be done by Christmas.

 

“I am older and don’t understand anything about all the  codes involved, she said.   “It just seems like this will hurt the city more than me.  I had many community events scheduled that require larger spaces.”

 

Rebeccan Rynbrandt, Wyoming’s Director of Community Services, said that the city cannot waive any of the state laws, or building codes.

 

“We have a critical need for public safety on building codes on every single project,” she explained.

 

Fire systems and traffic management issues have to be addressed as well.

 

For now, plans have halted on the expansion but Marge’s Donut Den is still open for business as usual.    Marge

Christmas Recipe: Eggnog French Toast

Local Food, WKTV Projects,

This Christmas season, Wyoming Now Kentwood Now will be bringing you recipes to enjoy the holidays!

Eggnog French Toast

 

Throw a little twist on french toast with some holiday spirit! Adding eggnog is enough to brighten anyone’s morning.

 

Original recipe makes six servings

 

Ingredients:

  • 2 eggs, beaten slightly
  • 1 1/2 cups eggnog
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 12 slices french bread

 

Directions:

  1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
  2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
  4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Christmas Recipe: Gingerbread Pancakes

Local Food, Recreation, WKTV Projects,

This Christmas season, Wyoming Now Kentwood Now will be bringing you recipes to enjoy the holidays!

Gingerbread Pancakes

 

Need an idea to spice up breakfast, something that won’t take long but everyone around you (yourself included of course) will enjoy? Try these gingerbread pancakes! An idea that’s as easy as it is tasty!

 

Original recipe makes 10 pancakes

 

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground dried ginger
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 1/2 cups water

 

Directions:

  1. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined — a few lumps are okay.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Foodie Tours & Farm-to-Table Dining in West Michigan

Local Business, Local Entertainment, Local Faces, Local Food, Our Cities, , , , , , , , , , ,
A tasty meal from San Chez Bistro, one of the amazing restaurants West Michigan has to offer
A tasty meal from San Chez Bistro, one of the amazing restaurants West Michigan has to offer

What is it that makes dining not just something you have to do, but also a rich, fulfilling experience? Think of the meals that stand out in your memory. The ones that were made with the freshest ingredients, the ones that pushed boundaries exploring new flavor ideas, the ones enjoyed with families and friends, and the ones that were prepared with love and attention. West Michigan has an abundance of restaurants, farm-to-table offerings, and culinary tours which are sure to get your taste buds watering for your next visit to West Michigan.

 

South

 

A Hungry Village Tour is the perfect way to enhance your Saugatuck/Douglas vacation. Small groups maximize the tour experience. Hungry Village Tours offers an exceptional “behind the scenes” glimpse of local culture, food, wine, customs, and fun! Let them create a special tour for your group, or join a scheduled departure. Hungry Village Tours begins each tour at the Saugatuck Center for the Arts, acknowledging its weekly Greenmarket, culinary arts connection, and the Center’s history as a pie factory. There are two tours available from all year long: One is a 3 hour “Culinary Walk”, exploring Saugatuck’s and Douglas’ culinary secrets behind their storefronts with demonstrations and tastings. The second option is a 6 hour “Delicious Drive,” featuring a tour of the lakeshore’s producers including farms, orchards, blueberry patches, vintners, brewers, creameries and other artisans. Contact Hungry Village Tours leader, David Geen, at 269-857-1700 or info@hungryvillagetours.com.

 

There is the age-old adage that you are what you eat. If those words hold even a little truth, then Food Dance in Kalamazoo thinks it’s time to take a closer look at what we’re putting on our plates. This is more than their work – it’s a bit of an obsession. Food Dance is fixated on finding honest-to-goodness fruits, vegetables, meat and eggs that come from the farm, not the factory. All this brought together to build a menu of thoughtfully constructed great tasting American food.To you it may be a unique and natural alternative to today’s chain invasion – to Food Dance it’s like changing the world – one meal at a time.

Journeyman Distillery
Journeyman Distillery

 

It isn’t just food that can boast local farm-to-table offerings, but also local beverages! At Journeyman Distillery in Three Oaks, they are committed to using locally sourced ingredients whenever possible. They use midwestern grains in all of their spirits, and local ingredients are a large part of their food and cocktail menus. You can get a look into their process for yourself on one of their distillery tours, offered weekdays at 12:15pm and Saturday and Sunday at 12:30pm, 2:00pm, 3:30pm and 5:00pm.

 

At Goldberry Woods: Bed & Breakfast, Microfarm, & Cottages, they know that breakfast is the most important meal of the day, and they aspire to inspire you with every bite. They make everything from scratch and strive to use the freshest ingredients possible, many grown right on the premises. Even their breakfast sausages and bacon are produced locally. The animals are raised organically and humanely in Harbor Country. They are happy to accommodate any special dietary needs and will do so as creatively as possible. The breakfast menu at Goldberry Woods in Union Pier changes with the seasons but always includes a fresh fruit starter and a full, hot, made-from-scratch breakfast.

 

Take a foodie tour of the Fenville area, and we guarantee you’ll leave full and happy. Start with lunch or dinner at Salt of the Earth, located in the heart of southwest Michigan farm and orchard country. They cook from scratch to create their entrees, sandwiches, wood oven fired pizzas, creative soups, fresh salads, desserts, and artisan breads. Their ‘Specialty Sips’ menu includes a scratch margarita, fresh mojitos, and other seasonal cocktails made with Michigan craft beers, hard ciders, spirits, and wines. Salt of the Earth is also an entertainment destination presenting the finest roots musicians on the scene at weekly house concerts. When you’re done with your meal, head down the road to Crane’s Pie Pantry, where you’ll have your choice of over a dozen different styles of pie! Grab a slice to eat now, a whole pie to take home, or a frozen pie that you can bake right in your own oven. Your final stop is Fenn Valley Winery, who’s tasting room is open year-round for free samples of their award-winning wines and champagnes. Hop on one of their public winery tours, and get a behind-the-scenes look at making world-class wines, with plenty of tasting opportunities along the way!

Bistro on the Boulevard
Bistro on the Boulevard

 

Discover the Bistro on the Boulevard, an extraordinary dining experience in downtown St. Joseph, MI. Their seasonally changing menus feature one-of-a kind appetizers, entrees, and desserts made with locally sourced ingredients. The Bistro was named “Region’s Best Fine Dining Restaurant” by Shore Magazine and is one of only two Southwest Michigan restaurants to boast Wine Spectators award of excellence for “one of the best restaurant wine lists in the world.” The Bistro is open for breakfast, lunch, dinner, and Sunday brunch. When dining at the Bistro on the Boulevard you will enjoy meals prepared with local ingredients. Several farmers from Southwest Michigan deliver their meat and produce to the restaurant every week!

 

Arcadia Brewing Company was established in 1996 as a microbrewery specializing in handcrafted British-style ales. As well as craft beers, they also offer locally-sourced dishes at their two pub locations. In addition to harvesting from their own garden, they source from many local farms and bakeries to provide visitors with the freshest, high quality ingredients. They offer house-smoked BBQ and their own burgers, made with a custom blend of chuck and brisket ground fresh daily.

 

Central

 

A Celebration of Culinary Crafts! The Midwest’s largest wine festival comes together November 20-22 with over 1,400 wines, beers, ciders and spirits from around the world, along with creations from the area’s finest restaurants at the International Wine, Beer, and Food Festival at DeVos Place in Grand Rapids. The event attracts thousands of food and wine enthusiasts and offers a vast array of extraordinary tastings, cooking demonstrations, wine and beer seminars, gourmet foods, specialty items and accessories. For more information, visit GRWineFestival.com. Keep an eye out for local chocolatiers from Grand Haven, Chocolates by Grimaldi, who will be on site offering their gourmet chocolates, including creamy truffles, buttery caramels, and their signature potato chips in chocolate.

 

Earth to Table Dining: Artfully Crafted Cuisine. Grove restaurant, located in Grand Rapids, is a tribute to the bounty of the earth’s harvest and how Grove brings that to the table with impeccable service, natural ingredients and innovative cuisine. Their seasonal, frequently changing selections hint at the classics with natural sauces and a slant toward sustainable seafood. They responsibly source as many ingredients as possible from local, family and sustainable farms and prepare each dish to demonstrate their respect for how these farmers raise or grow their products. Grove carefully pairs their daily, innovative menus with the best modern wines. Their beverage menu also includes eclectic and top-shelf liquors, their own housemade infused spirits, craft beers, pour-over coffee and espresso. They’re located in the heart of East Hills at 919 Cherry Street. Visit them online at grovegr.com or make a reservation by calling 616.454.1000.

 

Inspired, handcrafted foods that nurture both body and community. At Terra in Grand Rapids, they follow their passions – and the seasons – for only the freshest, health-filled ingredients from the region’s most dedicated growers. They pride themselves on distinctive fare, expertly crafted with passion, intellect and culinary skill. You’ll enjoy handcrafted meals that honor the purest ingredients from the finest regional farms and fields. Terra’s focus on seasonal offerings means they only use fresh, honest ingredients bursting with the flavors of each season. Not only will you find delicious dining at Terra, but also a community dedicated to the promotion and rewards of a health-conscious lifestyle.

Twisted Rooster
Twisted Rooster

 

Satisfyingly savory and always fresh, using Michigan made products with a twist—that’s what you can expect when dining at the Twisted Rooster in Grand Rapids. Twisted Rooster’s Executive Chef Dave Ogren and his culinary team work with local vendors and suppliers to provide guests with a decidedly tasty twist on classic American fare. Twisted Rooster’s mantra is to provide each guest with “Simply Impeccable Food & Drinks with Uncommon Hospitality.” Their locally sourced, scratch made menu is full of local flavor and includes vendors such as Byron Center Meats, R.W. Bakers, Faygo and Founders Brewing Company. Ogren said their menu is meant to emphasize their twisted “Commit to the Mitt” motto.

 

Fish Tacos are a must have at the Twisted Rooster. This house favorite #1 seller, consists of Founders Pale Ale battered flash-fried tasty Grouper, fresh pico de gallo, shredded white cheddar, housemade crispy noodle slaw, cilantro sour cream and tortilla chips. The Twisted House salad isn’t your typical house salad: it is made up of mixed greens; Traverse City dried cherries, Michigan grown apples, Roquefort bleu cheese, strawberries, cinnamon raisin bread croutons and toasted pecans tossed in a homemade cherry maple-vinaigrette dressing. The famous Twisted Mac & Cheese is a favorite for locavores everywhere. Twisted cavatappi noodles are blended with a bold white 5 cheese sauce, house smoked chicken, sweet peas, asparagus, cherry tomatoes with baked cheddar bread crumbs and fried parmesan. Needless to say, Twisted Rooster is a necessary stop on your next west Michigan road trip. Get more information at www.twisted-rooster.com.

 

Honest Fayre. Local Flair. At The Green Well they serve honest fayre with local flair in a neighborhood setting that keeps customers coming back. Their innovative gastro pub is green beyond its name: Their LEED® certified building is environmentally safe, ultra efficient and leaves behind the smallest possible carbon footprint. “Gastro pub” is British for a public house that specializes in high-quality food served in a relaxed atmosphere. The Green Well’s creative menu features a global range of eclectic flavors prepared with ingredients from local farmers. Over 20 rotating taps focus on Michigan brews, as well as a vast selection of bottles, ranging from local and American craft to traditional European styles. The wine list features creative flights that encourage multiple wine flavors paired with food. Classic cocktails are also available. Their greenness also spills over to their guests who benefit from affordable prices and outstanding service by a fun, welcoming staff. Located at 924 Cherry Street in East Hills.

Bistro Bella Vita
Bistro Bella Vita

 

Fresh. Natural. Local. Mediterranean Countryside Cuisine. At Bistro Bella Vita, they go above and beyond to deliver the ultimate dining experience with top-notch, personable service, whether it’s a simple pizza and beer with friends, or an elegant chef’s table meal perfectly paired with appropriate wines. Their vision is to be West Michigan’s most respected restaurant destination. Guests enjoy Bistro Bella Vita’s unique downtown atmosphere and their creative cuisine made exclusively from fresh, natural, ingredients purchased daily from local farmers in season. The culinary team creates authentic, scratch-made recipes that blend the delicious flavors of the Mediterranean countryside with a perfectly paired beverage offering served by a devoted staff whose passion is to ensure your complete satisfaction. They’re located in the heart of downtown Grand Rapids, just west of the Van Andel Arena on Grandville and Weston. Make your reservation online or call them at 616. 222. 4600.

 

Stop by San Chez Bistro for the most unique dining and entertainment venue in Grand Rapids. San Chez Bistro offers a blend of authentic European and Mediterranean cuisine in a fun, laid-back, and artful atmosphere. Take a break from fast food with breakfast and lunch by San Chez Café, made with the finest local ingredients, and prepared to order fresh seven days a week. Enjoy omelets, scrambles, pastries, bagels, yogurt, fresh fruit, or the best sandwiches and soups in town. Appreciate gourmet fair-trade coffee and whole leaf organic tea while you linger with free Wi-Fi, or hold a breakfast meeting in our comfy café.

 

CityVū Bistro is Holland’s hotspot for all things fresh. Fryers and frozen foods are out. Fresh, locally-sourced ingredients, creative menu concepts, and healthy yet delicious dishes are in. Their 100% whole grain, hearth-baked flatbread, topped with unique combinations of savory ingredients, is the ultimate edible plate. Now you can have your plate and eat it too! If flatbreads aren’t your forté, choose from a diverse array of appetizers, soups, salads, entrées, and desserts. Regular menu revisions by their chef, including a monthly “Taste Of” feature highlighting the culinary nuances of international locales, will satisfy even the most discerning of palettes.

 

The JW Marriott signature restaurant, six.one.six, and destination lounge, mixology, offer the breathtaking blend of sophisticated urban ambience, palate-pleasing cuisine, as well as the finest wines and perfectly poured cocktails. But more than just a “pretty face,” six.one.six. takes its cuisine seriously. Dedicated to the concept of buying local, the chef’s pantry is bursting with locally grown ingredients, some of which are picked just a few feet away at the JW Chef’s Garden. The six.one.six. kitchen also participates in Sort, a recycling and composting program coordinated with Zeeland-headquartered Spurt Industries, which helps turn food scraps into top-quality soil for area parks. You’ll find dishes sourced from New Holland Brewery, Black Star Farms, Founder’s Brewery, and many more when you dine at six.one.six.

Downtown Market Grand Rapids
Downtown Market Grand Rapids

 

Downtown Market Grand Rapids offers farm to table dining, and everything in between. Visit in the spring and summer for their outdoor farmers market, where the best of everything fresh and local will be on display for purchase. The indoor Market Hall is open year-round, and offers everything from local produce, fish, meats, and cheese to restaurants serving tacos & thai food sourced from local ingredients. Downtown Market offers regular cooking classes & demonstrations to help you bring that fresh and local taste right into your own kitchen.

 

Not only can you tour a working dairy farm when you visit Country Dairy in New Era, you can taste the fruits of their labors in their Farm Store. Pick up your favorite cheeses, try one of their unique ice cream flavors, or visit the Fresh Meat Market for cuts of beef which are corn-fed and hormone free from Country Dairy’s own steer herd. They have a restaurant on site as well, so order a burger, wrap, or sandwich, and don’t forget about the bottomless cup of milk to go along with your meal!

Detroit’s Slows Bar-B-Q Expands to GR Downtown Market

Local Business, Local Food, Our Cities, , ,

slows bbqby Erin Cataldo

 

The Grand Rapids Downtown Market announced last week that Slows Bar-B-Q, the nationally renowned barbecue joint based in Detroit, will open a new, full-service, barbeque restaurant inside the Downtown Market. It is the first restaurant to commit to the Market, and the restaurant’s first expansion outside of Detroit.

 

Slows Bar-B-Q Grand Rapids will be located in the Market’s southeast side, at the corner of Ionia and Logan streets. It will feature a similar menu to the Detroit location, including slow-cooked barbecue favorites such as brisket, ribs, pulled pork, smoked turkey, jambalaya and more, along with several dozen Michigan-based artisan and craft beers on tap. The restaurant plans to open in spring 2015.

slows storefront

 

“Slows is a notable success in downtown Detroit. Its up-cycled atmosphere, delicious menu, commitments to their communities and their craft make them an ideal addition to the Downtown Market,” says Mimi Fritz, president and CEO of the Downtown Market. “Unlike any other place, the Market offers us the chance to know our food and the people who make it. We are thrilled to introduce Slows and their authentic take on barbeque to West Michigan.”

 

The Market is tasked to create a thriving ecosystem of food entrepreneurs who commit to locally produced ingredients and to community building. Created by owners, Chef Brian Perrone, Phillip Cooley and others, with the intention of becoming a neighborhood joint and a contributing force in the community, Slows has become the anchor of a neighborhood’s commercial revitalization and a Detroit destination.slows bbq 2

 

“The Downtown Market is just the type of community-centered, neighborhood location that fits who we are,” says Brian Perrone, executive chef and co-founder. “We are completely devoted to barbecue — studying it, making it and teaching customers about the process. We are excited to join such a great group of artisans to create a friendly, welcoming, accessible and open environment.”

 

In addition to its restaurant space, Slows plans to expand its popular Slows-To-Go service, which includes catering. The program will launch with special events at the Downtown Market and plans to expand to serve a larger area in the future.

 

Slows opened in 2005 on Michigan Avenue, at the edge of downtown Detroit, in Corktown, across from the long-abandoned Michigan Central Station. Today it has become one of the most popular barbecue joints in Michigan and has received significant recognition in national food and entertainment media. It is owned by Brian Perrone, Phillip Cooley, Ron Cooley and Mike Metevia.

 

“If it’s possible for one restaurant to have done more than its share for Detroit, it’s Slows,” adds Fritz.

 

Construction on Slows’ Grand Rapids location will begin in early 2015. The restaurant plans to open in spring of 2015.

New ‘Inspired Hospitality’ Kitchen and Dining Experience Coming to Eccentric Café in 2015

Local Business, Local Food, Recreation, , ,
The Eccentric Cafe is getting an overhaul
The Eccentric Cafe is getting a reboot

By: Josh Smith

 

Construction has recently begun on a brand new full service kitchen and dining room at Bell’s Eccentric Cafe, 355 E. Kalamazoo Ave., in downtown Kalamazoo, adding about 130 seats.

 

The gastro pub style space will occupy more than 6,600 square feet of space that most recently served as storage and warehouse space to the east of the original Café.

 

This space was also part of Bell’s original brewery and well before that, a full service gas station.

 

“Our goal is to match and even enhance the high quality beer that is already being served with high quality food and service,” said Jason Reicherts, Director of Retail at Bell’s.

Eccentric Cafe

 

“We will be focusing on both the front and back house experience and with our Inspired Hospitality program, service will be a huge focus,” he said. “Our staff training program will feature an ever evolving and ongoing course of modules covering everything from the latest news in the craft beer industry to food and beer pairings,” Reicherts said.

 

The new menu will be a collaboration between kitchen management and the eccentric mind of Bell’s President and Founder, Larry Bell.

 

While still being developed, the new menu will feature fish and chips, fresh ground burgers (more than beef), fresh and unique salads, smoked meats, steamed mussels and eggs prepared in a variety of ways.

 

“We will try to source our ingredients locally whenever we can, but our focus will also be non-GMO and organic foods. Quality is the top priority, no matter where it comes from,” Reicherts said.

 

The new dining space will feature a gas fireplace along with an intricate mosaic tiled floor. The bar inside the original Café will also be expanded into space where the current 150 sq. ft. kitchen now resides, adding even more seating.

 

An employee area for the approximately 120 employees that work at the Café will also be part of this expansion. Adding additional parking options are also planned.

 

Local architect Nelson Nave, structural engineer Nehil-Sivak and construction company Maxwell & Associates are all working on the project.

 

Because of construction, brewery tours of Bell’s original brewery will not be offered on the weekends for the time being. Brewery tours in Comstock will be expanded however to Sundays at 1 p.m. and 2:30 p.m. A third Saturday tour option has also been added (2 p.m.) in Comstock.

 

“There may be some minor inconveniences in the interim, but the end result will be more than worth it. We hope our customers will be patient with us as we work to bring them an even better experience here at the Eccentric Café,” Reicherts said.

Local First Hosts Fourth Annual Fork Fest Thursday

Local Business, Local Food, Our Cities

The favorite community event will be at Romence Gardens & Greenhouses and feature over 40 West Michigan businesses!

by Samantha Vanderberg

Fork Fest is a favorite event of the Grand Rapids community.
Fork Fest is a favorite event of the Grand Rapids community.

Grand Rapids Local First is hosting Fork Fest, presented by Twisted Rooster and Crooked Goose, for the fourth year in a row on October 23 from 5-9 p.m. at Romence Gardens & Greenhouses.This event is a true taste of West Michigan, featuring over 40 of West Michigan’s best local food and beverage producers, growers, and restaurateurs. All food samples are included in a $30 ticket. Brewery Vivant beer, Fenn Valley wine, and Vander Mill cider will be available for purchase at the event. Live folk music will be performed by the Fauxgrass Quartet. Fork Fest is open to the public, and with over 500 people in attendance last year, Local First is expecting a big crowd.

 

At Fork Fest, attendees will have the opportunity to connect directly with food entrepreneurs and learn about ways to shift their dollars to local sources.

Supermercado serving Mexican food.
Supermercado serving Mexican food.

 

“We have a great agricultural abundance here in Michigan, and at Fork Fest we see that first hand and celebrate it in a memorable way,” said Elissa Hillary, Executive Director of Local First.

 

“Attendees will meet and try samples from food entrepreneurs that build our connection to place, and contribute to the uniqueness of our community.”

Taste foods from Earthkeeper Farm.
Taste foods from Earthkeeper Farm.New this year, Local First will be hosting five individuals representing farms or non-profit organizations integral to our sustainable food system in West Michigan. These informal pop-up presentations will provide a way for people to engage with and learn about what’s happening right now in our food system. Presenters include representatives from the MSU Extension, GVSU’s student farm, Hope Farms, Earthkeeper Farm, and Urban Roots Farm.

Fork Fest is the final event of the Eat Local Challenge, which included documentary screenings of Fresh, the 10×10 Pledge, and two first time events on the Lakeshore: Gather and the Lakeshore Street Party.

 

Participating food & beverage vendors

Brann’s Steakhouse & Sports Grille

Brewery Vivant

Catered Creations

Charley’s Chips & Salsa

Chocolates by Grimaldi

CitySen Lounge

Country Winds Creamery

Crooked Goose

Cultured Love

Daddy Pete’s BBQ

Desiderio Chocolates

Doorganics

Earthkeeper Farm

Electric Cadillac Delicatessen

Essence Restaurant Group

Field & Fire

Fulton Street Farmers Market

Furniture City Creamery

GoJo Ethiopian Cuisine

Grand Rapids Cheesecake Company

Grand Rapids Downtown Market

Grassfields Cheese

Just Enjoy Bakery

Koeze

Love’s Ice Cream

Nourish Organic Market

Prospector’s Cold Brew Coffee

Relish Green Grocer

Romence Gardens & Greenhouses

Sara’s Sweets Bakery

Schuler’s Chapbook Cafe

Schuil Coffee Company

Sip Organic Juice Bar

Slow Food West Michigan

Supermercado Mexico

Terra GR

The Gilmore Collection

Twisted Rooster

Uccello’s Ristorante

Visser Farms

Farm Market Recipe of the Week: Pumpkin Pancakes

How-To's, Local Food

Pumpkin Pancakes

This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Makes: 7 servings, 2 (4-inch) pancakes each
Active Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk (see Tips)
  • 1 cup pumpkin puree
  • 1/4 cup toasted chopped pecans (see Tips)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Preparation

  1. Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  1. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  1. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips & Notes

Make Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

White whole-wheat flour: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole- wheat flour.

No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Toasting nuts: To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 201 calories; 8 g fat (1 g sat, 5 g mono); 29 mg cholesterol; 27 g carbohydrates; 2 g added sugars; 6 g total sugars; 7 g protein; 4 g fiber; 334 mg sodium; 213 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Iron (24% dv), Calcium (15% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 1/2 fat

Recipe of the week is a feature run by the Metro Health Farm Market. More information and tasty recipes can be found on their website!

Bummed October is Halfway Over? Downtown Market GR is Here to Help

Local Entertainment, Local Faces, Local Food, Our Cities, Recreation
Downtown Market Grand Rapids hosts activities throughout the month of October
Downtown Market Grand Rapids hosts activities throughout the month of October

The Downtown Market Grand Rapids is bursting with all sorts of fall activities for kids, adults and families! We’re halfway through October, but there are still lots of fun classes and opportunities available!

 

Below is a list of the activities for the rest of October. Registration for all October classes on the Downtown Market site at http://www.downtownmarketgr.com/classes.

DANCE PARTY (Ages 21+)

Guests 21+: Dia de los Muertos Dance Party
Fri, Oct 31, 8p-Midnight
Cost: Free

 

Join us for a Halloween dance party to remember. The Downtown Market is hosting a free admission “Dia de los Muertos Dance Party” with music brought to you by DJ Adrian Butler. The party features a cash bar and costume contest among other spooky happenings. Come dance your mask off at the Downtown Market!

 

More Info: http://downtownmarketgr.com/classes-programs/dia-de-los-muertos-dance-party

FAMILY CLASSES (All ages, includes one adult and one child.)

Family: Spooky Sweets and Halloween Treats*
Sat, Oct 25, 10a-12p
Cost: $45

 

Celebrate Halloween with spooky cupcakes, scary cake pops, and creepy crispy treats, made by the whole family! Join Chef Jacob’s ghostly kitchen experience chock full of tasty spiders, eyeballs, witches, and black cats. Families will have fun turning everyday treats into creepy confections that are great for the lunch box or just to enjoy at home!

SOCIAL CULINARY CLASSES (Ages 21+)

Couples: Celebrate the Michigan Harvest
Fri, Oct 17, 6p-8:30p
Cost: $125

 

Ask any Michigan chef, and they’ll tell you that autumn’s bountiful harvest creates the best time of year in Michigan! With crisp apples and creamy squash, sweet corn and scrumptious pork, you’ll taste just how good October in Michigan can be. Join this hands-on culinary experience with Chef Jacob and create the perfect porchetta with apples, complete with amazing fall sides such as sweet corn fritters, delectable butternut squash soup, and savory apple tarte tatin.

KIDS & TEENS

Kids: Crazy for Cake Pops!
Tues, Oct 21, 5:30p-7:30p
Cost: $35

 

One of the hottest baking trends around…cake pops! They’re fun, their tasty, and iconic for Halloween! As they learn to mix, shape, mold, and decorate, kids will have fun turning these treats into jack o’lanterns, mummies, monsters, ghosts, ghouls, and goblins. All to take home and enjoy!

TECHNIQUE AND NUTRITION (Ages 16+)

Autumn Inspired Thai
Tues, Oct 14, 6-8:30p
Cost: $45

 

Join Chef Yang Hang in an exploration of the world of Thai cuisine using fresh local herbs and seasonal ingredients. This class is all about the discovery and creation of new autumn-inspired dishes based on traditional and authentic Thai recipes.

 

CAN you Gift It?
Wed, Oct 22, 6p-8:30p
Cost: $45

 

Preserve specialty foods just in time for holiday hostess or teacher gifts! Our resident canning guru Jolon Hull will help you through this fun, hands-on canning experience including: bourbon brown sugar mustard, pickled red onion, and vanilla extract. Beautiful mason jars with decorative embellishments make thoughtful foodie gifts!

 

Introduction to Aromatherapy and Essential Oils
Sat, Oct 25, 2p-4p
Cost: $35

 

This class is perfect for anyone who would like to know more about aromatherapy. You will learn what essential oils are and the benefits of including aromatherapy in your life. Once you have learned about the essential oils, you will have the opportunity to create a personal blend to take home and enjoy.

 

**This is not a Young Living or dōTerra product sales presentation**

 

Class is offered by Linda Bayer, RA.  Linda has been studying and practicing aromatherapy for over 15 years and is the owner of Bayer Essence Aromatherapy.

 

Meat with Montello’s: BRATober
Wed, Oct 29, 6-8:30p
Cost: $45

 

October is Brat Month at Montello Meat Market! Join owners Tony, Tina, and Hayley Larson for an evening of fun and meat education. Learn what goes into making Montello’s world-famous brats and sausages. Chef Jacob will show you how to prepare simple peppers and onions, we well as teach the history behind sauerkraut and how to make it! We will be sampling all of the food, then we will head down to Montello’s and stuff brats for you to take home!

GREENHOUSE CLASSES (Ages 16+)

Root Cellars – Preserving Root Vegetables for the Winter
Sat, Oct 18, 11a-12:30p
Cost: $15

 

Join us as we preserve the flavors of the fall! Our focus will be on experimentation with DIY root cellars for the winter storage of carrots, beets, onions, and other root veggies, as well as bringing herbs inside. All easy to do at home!

 

Terrarium Making Workshop
Thurs, Oct 23,
5:30p-6:30p Cost: $25
6:30p-7:30p Cost $25

 

Join Downtown Market Greenhouse staff for a session of tricks and tips on miniscaping your own little green world. We’ll provide the ingredients to build your own, including a selection of succulents, and care instructions for your nifty new terrarium.

MOMMY & ME (Ages 0-5, includes one adult and one child.)

Music & Movement
Fri, Oct 17, 10a-11a
Cost: $5

 

Listen to songs, dance, and make your own music as we play together.

 

Sensory Fun
Fri, Oct 24, 10a-11a
Cost: $5

 

Explore sight, sound, touch, taste, and smell through fun sensory stories and activities.

 

Little Pumpkins
Fri, Oct 31, 10a-11a
Cost: $5

 

Join us for some Halloween fun as we sing and dance with our friends in costumes! Decorate a spooky treat.

LUNCH AND LEARN

Preserving Herbs for Winter
Wed, Oct 15, 12p-1p
Cost: $10

 

Visit the greenhouse and taste herbs that will put you in a fall mood! We will discuss herb drying and preserving methods, as well as how to bring herbs indoors to sustain the winter.

YOGA (Ages 16+)

October 1–30
Every Monday & Wednesday • 6p-7:15p Every Saturday • 9a-10:15a
Every Wednesday & Friday • 7a-8:15a

 

Pre-Registration Rate • $10 Drop in Rate • $12 Purchase a 10-pack punch card for $90 and drop into any 10 regularly scheduled yoga classes. Don’t have a mat? Rent one from us for $1.

 

About the Grand Rapids Downtown Market

 

The Grand Rapids Downtown Market is the region’s new choice for fresh, delicious foods and amazing public market merchants. The Market is a LEED Gold certified, $30 million, self-sustaining, mixed-use facility that brings together production, distribution, marketing and education about local foods and growing. It incorporates entrepreneur and experimentation space for both emerging and experienced food artisans and merchants including a 24-vendor Market Hall, large outdoor farmer’s market and two full-service restaurants coming soon, one of which will be a micro-brewery. More at www.downtownmarketgr.com.

Farm Market Recipe of the Week: Oven Roasted Squash with Garlic & Parsley

Local Food

Oven-Roasted Squash with Garlic & Parsley

Winter squash becomes tender and sweeter when roasted—a delicious side for an autumn dinner. Look for interesting squash like kabocha or hubbard at your farmers’ market and try them in this recipe.

Makes: 10 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 1 hour

Ingredients

  • 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley

 

Preparation

  1. Preheat oven to 375°F.
  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenlyon a large baking sheet. Roast, stirring occasionally, until tender throughout andlightly browned, 30 to 45 minutes (depending on the variety of squash).
  3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Addgarlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

Tips & Notes

Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.

Nutrition: 104 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 21 g carbohydrates; 2 g protein; 6 g fiber; 357 mg sodium; 555 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 fat

Nutrition Note: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv)

Recipe of the week is a feature run by the Metro Health Farm Market. More information and tasty recipes can be found on their website!

Recipes from the Heart!

How-To's, Local Food


Recipes carry treasures from the heart and they are very sentimental in nature.

Many may not agree that cooking can be fun, but I think it is.

Standing in the kitchen preparing a meal that was handed down from generation to generation became a norm for some of us. Perhaps, you may have experimented and created some delicious dishes on your own.

There are so many tricks of the trade when it comes to cooking and baking.  It might have taken you a while to figure things out but you finally recognized that when you seasoned your poultry; you could use also the same seasoning for steak, ground beef, pork roast, etc.  You may have to experiment to find the right cooking temperature for a certain dish.  Or maybe your cookies turn out  better with a tad more vanilla added to the recipe.

When the kids grow older and move out, you find yourself cooking fewer meals. Your dinner may be at times a TV dinner or food from a fast food restaurant–sometimes a bowl of cereal does the trick. The burden of cooking everyday is off your shoulder. But, you still treasure the memories of the time you spent together around the dinner table. You treasure those precious moments when you came up with some wonderful creative dishes. Your entire heart and soul were involved in creating those dishes. It was because the dish was created with love.

Of course, recipes and the memories; they serve are sentimental. Here is my favorite recipe for Sweet Potato Pie to add to your family cooking diary.  It is one of my favorites.

Sweet Potato Pie

2 Large sweet potatoes                                           1 stick of butter

1 ½ to 2 cups of sugar                                               2 eggs

1 tablespoon ground nutmeg                                   1 tablespoon ground cinnamon

1 ½ teaspoon vanilla extract                                    2 small unbaked pie crust

1 cup marshmallow                                                    ½ cup of chopped pecans

1 cup of whole pecans

Cut off the skin on the potatoes. Slice the potatoes before placing them in the water. The thinner you can slice them the more quickly the potatoes will get done. Boil the potatoes for about 40 to 55 mins or until done. The potatoes will be very soft and mushy. Make sure the potatoes are not lumpy. Run cold water over sweet potatoes.

Next place sweet potatoes in a bowl. Add butter, sugar, eggs, nutmeg, cinnamon, vanilla flavor, crushed pecans, and marshmallows and mix well with the mixer. Place the sweet potatoes with the ingredients in a pot . Let the ingredients cook very slowly inside the pot for about 5 minutes or until  you see the marshmallow dissolve. Watch carefully so that it will not burn. Make sure the marshmallows dissolve completely.

Place your unbaked pie crusts in oven for a few minutes then pull them out of the oven. Then put the sweet potatoes inside the pie crust. Bake at 350o degrees for 15 minutes or until the fork you place in the center of it come out clean. After you have taken it out of the oven, place the whole pecans around it. To keep your pie crust from over browning cover edges.

Bake in the middle of the rack.

Frankie V’s Pizzeria and Sports Lounge–actively involved in our community!

Local Business, Local Faces, Local Food
Frankie V's 8
A proud Grandpa–Frank Vitale holds his granddaughter close to his heart.

colleen_pierson

Frankie V's 6--use this one
Owner Frank Vitale on the job at Frankie V’s!

Frank Vitale, Owner of Frankie V’s Pizzeria and Sports Lounge in Wyoming, MI., believes in giving back.

 

“The community supports you, I have to give back,” he explained in a recent interview with WKTV’s Citizen Journalism program.

 

He grew up in a family who owns numerous restaurants in our area including Uccello’s Ristorante and Vitale’s restaurants.

 

“I started working in restaurants when I was ten years old,” he explained enthusiastically.  ” It is my passion.”

 

Frank was excited about taking part in this year’s Metro Cruise event.    He enjoyed seeing his customers have such a great time and the restaurant provided D.J’s and local bands to fire up the crowds during the event.  WKTV is also appreciative to him for providing a venue to sell raffle tickets for the 1970 Olds Cutlass Indy Pace Car Replica raffle.  Tickets can still be purchase online at 70OLDSRAFFLE.ORG.

 

“This is such a tight knit community.  Everybody knows everybody.  It is like a big reunion coming to work everyday and being part of the Wyoming area.”

 

Frank has four children and three grandchildren and takes great  pride in coaching football in Wyoming.   He also looks forward to the upcoming plans surrounding 28 West.

 

“This gives people such HOPE–such a renewed spark to bring people to our area,” he concluded.

 

Photo Credit: Janice Limbaugh

Frankie V's
Everyone at Frankie V’s took part in making Metro Cruise a big success!
Frank Vitale takes time out of his busy schedule to talk to WKTV's Colleen Pierson,
Frank Vitale takes time out of his busy schedule to talk to WKTV’s Colleen Pierson,

Grand Rapids Downtown Market Awarded Prestigious LEED Gold Certification

Local Entertainment, Local Food

Downtown Market yes

First Project in the Nation to Receive Urban Agriculture Pilot Credit

The Grand Rapids Downtown Market announced today that it has been awarded LEED Gold certification by the U.S. Green Building Council (USGBC), one of the first urban markets in the country to receive this prestigious certification. It is also the first project in the country to receive USGBC’s Urban Agriculture credit (SSpc82), which gives a point during the certification process to projects that improve human health and well-being, community involvement, and education on food production.

 

The LEED rating system is the foremost program for buildings, homes and communities that are designed, constructed, maintained and operated for improved environmental and human health performance.

 

“Sustainability, community health and accessibility to local food is the goal of the Downtown Market, and as one of the first LEED Gold Certified public markets in the country, we are proud to continue these practices on a daily basis,” said Mimi Fritz, president and CEO, Grand Rapids Downtown Market.

 

The Downtown Market achieved LEED certification for implementing strategies and solutions aimed at achieving high performance in sustainable site development, water savings, energy efficiency, materials selection and indoor environmental quality. Catalyst Partners managed the LEED certification process, including the documentation for the Urban Ag credit. Fishbeck, Thompson, Carr & Huber, Inc. was the project’s engineering firm.

 

Designed by Hugh Boyd and Progressive AE, and built by Pioneer Construction, the building incorporates energy-efficient features into its design and daily use, including:

  • A 4,000-gallon rainwater harvesting tank provides irrigation for greenhouse plants.
  • Rain gardens and green roofs contribute to on-site storm water management.
  • Fifty geothermal wells around the property are part of a heat pump system supplying two-thirds of the heating and cooling needs.
  • The building’s LED lighting is 90 percent more efficient than halogen lighting.
  • Ultra-efficient heat pumps and water-cooled compressors result in a cost-effective comfortable building environment year-round.
  • Energy efficient walls, roofs and windows reduce demands on heating and AC.

 

“Creating a LEED-certified building and incorporating as many sustainability aspects as possible was very important to the project’s overall goals,” said Hugh A. Boyd, FAIA, lead design architect. “In addition to creating a sustainable building and using energy efficiently, we wanted to keep operating costs down for the tenants who are running their small businesses here.”

 

Materials from warehouses previously on the building’s site were reused to build as much as possible of the current building. The massive wood beams from the original structure were used as the design feature in the main structure, and the preexisting concrete was ground up to make the paving material for the Market’s parking lot.

 

“From the beginning, sustainable design was a primary driver for the Downtown Market.  Materials were reclaimed and recycled, efficient systems were meticulously designed, and innovative products were incorporated. Together, these and many other components make the Downtown Market a sustainable showpiece for Grand Rapids and greater community beyond,” said Craig Nicely, architect at Progressive AE, which partnered with Hugh A. Boyd Architects on the building’s design.

 

The Downtown Market was also awarded an Urban Agriculture pilot credit as part of the certification, the first project ever to receive that credit. Pilot credits are qualifications that are being tested to see if they fit into the overall rating system. To receive the Urban Agriculture pilot credit, projects must meet certain requirements, such as allocating a certain amount of square footage to be used for growing space (the Market has 6500 square feet of gardens and greenhouse), using organic growing practices and an integrated pest management system, and allowing community access for education and use.

 

“Building operations are nearly 40 percent of the solution to the global climate change challenge,” said Rick Fedrizzi, president, CEO and founding chair, U.S. Green Building Council. “As the newest member of the LEED family of green buildings, the Grand Rapids Downtown Market is an important addition to the growing strength of the green building movement.”

 

About the Grand Rapids Downtown Market

 

The Grand Rapids Downtown Market is the region’s new choice for fresh, delicious foods and amazing public market merchants. The Market is a $30 million, self-sustaining, LEED-certified, mixed-use facility that brings together production, distribution, marketing and education about local foods and growing. It incorporates entrepreneur and experimentation space for both emerging and experienced food artisans and merchants including a 24-vendor Market Hall, large outdoor farmer’s market and two full-service restaurants coming soon, one of which will be a micro-brewery. More at www.downtownmarketgr.

Summer Heats Up with Frost New Flavor Contest from Pure Michigan and Hudsonville Ice Cream

Local Food, ,

by Michelle Grinnell, Michigan Economic Development Council

 

LANSING – Hudsonville Ice Cream and Pure Michigan have teamed up again to create a Pure Michigan flavor for every season around the Great Lakes. With the help of fans, Pure Michigan Double Berry Pie and Pure Michigan Caramel Apple have become popular flavors in the Hudsonville lineup. Next up: a flavor contest inspired for the winter season. Pure MI-1

As with previous Pure Michigan flavors, the public will help determine the ultimate Pure Michigan winter flavor, choosing between Cabin Fever, Lake Superior Thaw and Winter Campfire. Voting on the flavors – all dreamed up during this past year’s long winter – kicked off , Friday, July 11.

 

“While we are all enjoying these warm summer months, this contest highlights Michigan’s appeal as a four-season destination,” said Leslie Hornung, Senior Vice President of Marketing and Public Relations at the Michigan Economic Development Corporation. “Partnering with a terrific Pure Michigan company like Hudsonville Ice Cream brings together all the components that demonstrate that Michigan is not only an amazing place to visit, but an ideal location to grow your business.”

 

The Pure Michigan ice cream contest runs through July 20, with information available on michigan.org. The winning flavor will be selected by votes cast on hudsonvilleicecream.com/puremichigan. Fans can vote between:

 

Cabin Fever – Blueberry coated granola clusters and chopped Michigan cherries in Original Vanilla ice cream.

 

Lake Superior Thaw – Hot chocolate ice cream with a cool mint chocolate candy.

 

Winter Campfire – Original Vanilla ice cream with a marshmallow swirl, graham cracker pieces and milk chocolate flakes.

 

The Pure Michigan flavors also help promote the bounty of food and agricultural products available to Michigan visitors and residents alike.

 

“Creating a Pure Michigan flavor each year has become a tradition,” said Caryn Beatty of Holland, Michigan-based Hudsonville Ice Cream. “Fans love it and it gives us a chance to hear what flavors they are looking for. We want to make sure we have great ice cream flavors to enjoy year round and the Pure Michigan flavors help us highlight the tastes that accompany each season.”

 

The winning flavor will be available in local grocery stores this winter. Voters will be entered for a chance to win one of ten unique Michigan inspired prizes ranging from throwing out the first pitch at a Tigers game to tickets for a Pictured Rocks boat cruise.

 

Pure Michigan is a brand representing business, talent and tourism initiatives across Michigan. These efforts are driven by the Michigan Economic Development Corporation, which serves as the state’s marketing arm and lead advocate for business growth, jobs and opportunity with a focus on helping grow Michigan’s economy.

 

For more on the MEDC and its initiatives, visit: michiganbusiness.org. For Michigan travel news, updates and information, visit michigan.org.

Downtown Market is the place to be!

Local Entertainment, Local Food

Downtown Market yesThe Downtown Market, located at 435 Ionia SW, is open for business! Its nineteen vendors will dazzle your senses and please your palate. The Market’s centralized locale and free ninety minute parking make it easily accessible to those living in the greater Grand Rapids area. Market Hall, the indoor portion of the Downtown Market, is open Monday – Saturday from 9:00a.m. to 7:00 p.m., Sunday 10:00a.m. to 7:00p.m. The Outdoor Market is open Tuesday and Saturday from 9:00a.m. to 2:00 p.m., Thursday from 4:00 p.m. to 7:00p.m.  Hours for individual vendors may vary.

 

At the Inside Market Hall you will find a modern, open space, but the passion and preparation shining from each vendor is classic. These are coffee rosters, bakers, butchers and florists who have honed their craft over the years. The goods and services they provide are unique and truly artisan.

 

The Market’s vendors are friendly and knowledgeable. Kate Leeder, co-owner of Aperitivo, encourages shoppers to ask questions. She is happy to share her vast knowledge of cheese, charcuterie (prepared meat products) and wine with customers to help them find the best food and spirits for their taste. Aperitivo also hosts cheese classes and small group wine tasting events.
Downtown Market 4

Enjoy the experience of watching your crepe being created at Penelope’s Creperie, owned by Andreas and Nicole Papangelopoulos. The mouth-watering menu includes “Sweet Crepes”, which have contents such as fruit, Nutella and crème cheese. Or try a “Savory Crepe” containing ingredients like pepperoni, sausage, grilled chicken, cheeses and olives. This husband and wife team brought the European tradition of enjoying the eating experience all the way from Athens Greece where they owned a creperie for over five years. And if you are wondering about the name, it comes from their daughter, Penelope.  Downtown Market 6

 

Making Thyme Kitchen combines fresh, local ingredients into amazing dinners to go. With increasingly demanding schedules for families, dinner can be stressful and rushed. Making Thyme makes dinnertime easy with meals that are oven-ready. Pair any meal with the ready to eat side dishes – everyone is happy.
Field & Fire is creating baked goods that are as gorgeous as they are delicious. ‘Work of Art’ comes to mind when you take in their offerings. Matt Elliot, Retail Manager, explained that a lot of hard work goes into all of the products. One bite of the ham and cheese croissant will prove that hard work does pay.

Downtown Market 10
In addition to its culinary delights, the Market offers yoga, camps, “Brunch Bites and Bloody Marys” and a variety of cooking classes such as Fresh, Fast & Fabulous: Dishes Under 30 Minutes, Gluten Free Gourmet, Mediterranean Meals, Meatless Main Dishes and Canning Basics. Follow this link for a full July calendar, http://downtownmarketgr.com/classes-programs.

 

On July 13 the Market will host a Vintage Street Market from 10:00a.m. to 4:00p.m. Pack a summer’s worth of treasure hunting into one day! Over fifty two vendors were carefully selected, so whether you are looking for that perfect vintage dish or a retro Schwinn, come peruse the booths for treasures. A list of vendors is available at http://www.vintagestreetmarketgr.com/2014-vendors/
Additional information is available at http://downtownmarketgr.com/ or follow the Downtown Market on Facebook, https://www.facebook.com/DowntownMarket.

 

Photo Credit: Macy Albaitis.

Downtown Market 9                                                   Downtown Market 3 Downtown Market 7

Recipe of the Week from Metro Health–Delicious Strawberry Sorbet.

Local Food

Strawberry Sorbet

Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect summertime dessert.

Makes : 3-1/2 cups, 1/2 cup servings

 

 

Ingredients:
6 cups hulled strawberries (about 2 pounds), fresh or frozen
(see Tips)
•1/2 cup water
•1 tablespoon lemon juice
•2 teaspoons vanilla extract
•1/2 cup sugar

Preparation
1. Puree strawberries in a food processor until smooth.

2. Combine water, lemon juice, vanilla and sugar in
a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.

3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

4. Pour the sorbet mixture into an ice cream maker.

Tips & Notes

Make Ahead Tip: Freeze in an airtight container for up to 1 week.

Let soften slightly before serving.

Tips:

If using frozen fruit, measure it frozen and then
thaw before pureeing.

If you don’t have an ice cream maker, freeze the mixture in a shallow
metal cake pan or ice cube trays until solid, about6 hours. Break into
chunks and process in a food processor until smooth, stopping to scrape
down the sides as needed.

Nutritional Facts
Per 1/2 cup:
99 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g
carbohydrates; 14 g added sugars; 1 g protein; 2 g
fiber; 2 mg sodium; 193 mg
potassium.
Nutrition Bonus: Vitamin C (122% daily value)
Carbohydrate Servings:
1 1/2 Carbohydrate Servings

Terra GR-Voted Best New American Restaurant in West Michigan

Local Entertainment, Local Food

By Colleen Pierson

TERRA GR 3

How does this sound? A local restaurant that has inspired handcrafted foods that nurture both body, soul and community. Or what about this– A farm to table dining spot where everything is fresh, the pasta is homemade, and the in-house meat processing makes every meat product a delicacy. This is enough to make Terra GR in Eastown an award winner!  The name itself means “from the earth.”

 

My husband and I recently visited the restaurant during Cool Brew- Hot Eats. A percentage of select entrees went to help out the non-profit organization Feeding America. At the time of our visit more than 110 families were being helped.

 

Executive Chef Abby Therrien is in perpetual motion. She always strives to perfect her craft and is passionate about what she does. “Everything is hand crafted—everything here is made with love,” she said. TERRA GR 4

 

“I like to make food approachable. I am able to explore and play around to use my creative side of cooking.” Abby also enjoys teaching her staff and is always experimenting, constantly learning to create new dishes.

 

“There’s not a day I don’t learn something!”she exclaimed enthusiastically.

 

Executive Chef Abby Therrien attended Johnson & Wales University-Culinary College in Providence Rhode Island and has worked at numerous restaurants. She was Sous Chef at Trillium Haven Restaurant, Kitchen Supervisor at JW Marriott Grand Rapids, Sous Chef at Gravity Bar and Grill, and Line Cook at Tapawingo—just to name a few.

 

She and her staff are warm and welcoming and have created a restaurant décor where the vibe is welcoming and fun. The warm lighting over the bar, wood décor from old barns, and earthy elements made us forget this Michigan’s horrific winter. Diners can watch many of their food items being created at a wood burning pizza oven and open kitchen.Terra GR 1

 

Some of their menu favorites: Seared Sea Scallops, handcrafted pastas, wood-fired pizzas, free range chicken, braised pork belly and miso kale salad. There are also vegan entrees. I have never frequented a restaurant where so much was made from scratch— pizza, sauces, breads, pasta, and their newly added specialty hamburger on a made from scratch brioche bun.

 

Their daily happy hours are from 3-6:00p.m.  This features deals on specialty cocktails, draft beers & wine by the glass, and half off salads and ten dollar pizzas.

 

Terra GR is located at 1429 Lake DR SE, Grand Rapids. All of their hours and events are posted on their website at Terra GR.com.

 

To sum it all up: The freshest, health-filled ingredients from the region’s most dedicated growers go into your meal. Definitely love at first bite!

TERRA GR 2

Two for One: Heart Healthy Foods that Reduce Cancer Risk

Community Health, Local Food, ,

By: Colleen Doyle, ACS Director, Nutrition and Physical Activity

 

Good news: Many foods not only are low in calories, they pack an extra wallop because of their ability to fight disease, including a variety of cancers. Not only that, a lot of these things can also be part of a healthy diet that can also reduce your risk of developing a variety of types of cancer. A two-for-one! Now who wouldn’t love that?

 

Beans and apples

 

You’ve probably heard that we should eat more fiber. There are two types of fiber: soluble fiber, which helps reduce serum cholesterol levels and is therefore good for your heart; and insoluble fiber, which helps keep a healthy GI tract, which is good for your colon! Oats, beans and apples – along with other fruits, vegetables – are great sources of primarily soluble fiber, but contain insoluble fiber, as well. Shoot for 25-30 grams of fiber each day.

 

Bananas, berries and broccoli

 

Eating more fruits and vegetables is important for reducing heart disease risk. Low in calories and bursting with nutrients, fruits and vegetables can help reduce high blood pressure (a risk factor for heart disease) and also may help with weight control – an important way to reduce your risk of both heart disease and cancer. Shoot for at least 2.5 cups of colorful fruits and vegetables each day. Sprinkle berries on your cereal, add lettuce and tomato to your sandwich or start your dinner with a salad topped with red peppers and carrots.

 

Brown rice, whole wheat pasta and….popcorn

 

Brown rice, whole wheat pasta, and yes, even popcorn, are whole grains – foods that are packed with fiber and other nutrients that help regulate blood pressure. This same fiber and other nutrients may also help reduce the risk of colon cancer, and eating whole grains is a key component of the ACS recommendation to eat a mostly plant-based diet. Shoot for at least half your grain sources during the day to be whole grain – kick off the day with a 100% bran cereal, snack on some popcorn (skip the butter!), wrap your fish taco at dinner in a corn tortilla.

 

Salmon, tuna and mackerel

 

These fish contain omega 3 fatty acids – a type of fat that may help reduce cholesterol and triglyceride levels, and also blood pressure. (Other sources include walnuts, flaxseed and canola oil). The American Heart Association recommends that we eat fish – particularly these types – at least two times per week.

 

While it doesn’t appear that eating fish high in omega-3’s impact cancer risk, serving fish in place of red meat like beef, pork or lamb is a healthy swap, as red meat consumption is associated with an increased risk of colon cancer. So why not swap out a filet mignon with a filet of salmon sometime this week?

 

Colleen Doyle, MS, RD is a registered dietitian and director of the nutrition and physical activity program with the American Cancer Society. Her research stresses the importance of diet and exercise in managing and preventing chronic diseases. As co-author of the Great American Eat Right Cookbook, Doyle helps you create a culinary menu that’s both nutritious and delicious.

Chef O’s tips for Eating Healthy this New Year!

Local Food,
Vegetables 4Happy New Year!    One  of the things that you should be doing this year is thinking about eating healthier. One of the many ways to do this is to add more vegetables to your day. It’s easy to eat more vegetables!  This is important  to do because vegetables provide vitamins and minerals and are low in calories. Here are a few tips to fit more vegetables in your meal.
1. Discover fast ways to cook vegetables–Steam green beans, carrots or broccoli in a small bowl with a small amount of water in the  microwave.
2. Choose vegetables that are rich in color– Brighten your plate with vegetables that are red, orange, or dark green. They are full of vitamins and minerals.
3. Check the freezer aisle– Frozen vegetables are quick and easy to use to use and are just as nutritious as fresh veggies.
4. Sip on a hearty bowl of vegetable soup– Heat it and eat it. Try tomato, butternut squash, or garden soup reduced or low-sodium soup.
5. Try something new.  You never know what you may like, choose a new vegetable.
Here are two simple meals that are easy to prepare. Thank you and have a Happy and Healthy New Year from Chef O.
Brussels Sprouts and Steak Stir-Fry 3 tablespoons reduced-sodium soy sauce, 2 tablespoons white wine vinegar. 4 tablespoons olive oil, divided 1 pound brussel sprouts, halved 8 ounces flank or skirt steak, thinly sliced against the grain 4 scallions, whites chopped, greens sliced 3 garlic cloves, sliced 2 tablespoons chopped peeled ginger 2 medium carrots, peeled, thinly sliced on a diagonal Steamed rice (for serving)
Whisk soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussel sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
Melon and Prosciutto Risotto 6 cups vegetable broth 3 tablespoons butter 1/2 medium cantaloupe (peeled, seeded, grated) 2 chopped shallots 1 chopped garlic clove 2 cups arborio rice 1/4 cup dry white wine 1 ounce chopped prosciutto Thinly sliced basil
Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in chopped prosciutto; top with thinly sliced basil.

Happy eating in a nutritious manner.

Chef O’s Helpful Thanksgiving dinner hints

How-To's, Local Food,

Tips for a Thanksgiving Dinner

By Chef Oliver Hale

TurkeyWell here it is, that time of the year when families get together to eat some made up dishes, wear some of their favorite outfits, and cheer on their football team. No, it is not the Buckeyes vs Wolverines, it is THANKSGIVING.

 

Preparing the biggest meal of the year, Thanksgiving Dinner, can be a fun, non-stressful, and enjoyable time to spend in a kitchen. Here are some tips that I use to make it my best time of cooking:

 

1) Plan the menu one week in advance. Include traditional family favorites, but add one or two new dishes for variety.

 

I begin by planning my menu one week in advance to take advantage of specials and avoid crowded stores and long checkout lines. A last-minute trip to the store usually happens on Tuesday or Wednesday for special items since the bulk of my shopping is already done.  Thanksgiving is a time for traditional family meals but I often like to include one or two new ones.

 

It’s the thrill of the hunt, and when I budget enough time on Sunday before Thanksgiving, it can be a satisfying experience that adds an extra element of fun.

 

2) Allow 3 to 4 days for a 20-pound turkey to thoroughly defrost in the refrigerator.

 

A spectacular meal doesn’t have to be assembled and cooked at the last minute. Some of my favorite recipes such as Southern Cornbread Dressing, Sweet Potato Casserole, Pumpkin Swirl Cheesecake, Pumpkin Pie with Autumn Leaf Border, and homemade cranberry sauce may be made ahead and chilled for a day or two.

 

3)  Rinse the turkey Thanksgiving morning, truss, and place it in the oven. Prepare remaining side dishes so everything is ready to pop into the oven or cook on the stove at the proper time.

 

4)   Carve the turkey, pour the wine, and enjoy.

 

Again, a little advance planning can be very helpful. Decide ahead of time which baking containers you will need and make sure they all fit in the oven at the same time. If not, you may need to adjust your menu or the containers to accommodate the oven space you have available. If your kitchen has a single oven, adjust your recipe selection to dishes that may be prepared on top of the stove, or that can be slipped into the oven during the final 30 minutes while the turkey is resting on the counter before carving. Then call your guests. Dinner is ready!

 

Also scan supermarket ads to take advantage of sales and special offer.   I hope these pointers are of help to you.

Turkey 2

“Be Kind, Be Good”

Local Business, Local Faces, Local Food,

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Lessons Learned at Marge’s Donut Den

By Chelsae Speiser

From the moment you walk through the door at Marge’s Donut Den the love is felt. Smiling workers, happy customers and not to mention the delicious smell of fresh donuts makes you not want to leave.

 

Starting out at a young age Marge has always been one to help and care about other people. At 12 years she was volunteering to make bandages for soldiers and going to stores to help feed poor people. “You’re a bi-product of your parents, “said Marge “That’s all I’ve ever known.”

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Marge continues to carry the values she learned from her parents every day. “A community is taking care of your neighbors,” said    Marge. Monthly, she meets with west end business leaders to discuss ways to help the community. Along with that, Marge has a large  jar at the counter to help raise money for wells in Nigeria and hands out a book to customers called “Anthony’s Prayers” that reminds people to be thankful.“I can’t take credit for anything,” said Marge “I think it falls into your lap.” The Nigeria project is something that proves to be something extraordinary. “I’ve had numerous jars for years and no one puts money in it” said Marge “But the wells just keep going and going.”

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“God gives you things and expects you to turn it around and give it to someone else” said Marge “Because why would I ever put a well in Nigeria!”

 

The warm atmosphere that is in the Donut Den is there because of Marge and the lives she’s touched. “The customers that come into the shop are family,” said a worker.

 

“One person can set an example for others,” said Marge “but it takes a group of people to make things happen and it will all fall into place.” It all goes back to the saying above the door at the Den. “Be kind, be good”

 

That’s the way the people at Marge’s Donut Den live their lives everyday.

 

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Quick and easy popover recipe

How-To's, Local Food, ,

 

 Rebecca’s Best Ever Popovers With Honey Butter   Popovers

 By Rebecca Good

 

Rebecca recently moved to Wyoming, Michigan from Florida.   She is a resident at Bayberry Farms Village Independent Living Center.

 

 

4 Tbsp. melted butter

Butter flavored pan spray

2 cups buttermilk

6 eggs at room temperature

2 cups flour

1 tsp. salt

Preheat oven to 450 degrees.

Prepare popover pan by spraying wells with non-stick butter spray.

Melt 4 Tbsp. unsalted butter and set aside.

In a large bowl, mix together 2 cups buttermilk, 1 Tbsp. melted unsalted butter, 6 eggs.

Add 2 cups of flour and 1 tsp. salt.

Put 1/2 tsp. melted butter in each popover well.

Fill each well to 2/3 full with popover mixture.

Place popover pan on the center rack of the oven.

Place a large cookie sheet on the rack below to catch any overflow.

Bake 20 minutes at 450 degrees.

After 20 minutes, reduce the oven temperature to 325 degrees.

Bake another 15 minutes.

DO NOT OPEN OVEN DURING THE 35 MINUTES OR THE POPOVERS WILL FALL!

It will be a temptation, but please do not open that door!

Remove them from the oven immediately.

Then, carefully remove them from the pan using a knife or fork — be careful they are very hot! – place on a cooling rack or plate to serve hot.

This is a single batch which makes 12 gorgeous popovers.

This recipe can be doubled or tripled.

 Honey Butter

 By Rebecca Good

1 stick softened butter

3Tbsp. honey (any kind)

Simply blend the two together then serve in a pretty bowl with your warm popovers.