Feeding America West Michigan (FAWM) works to provide a variety of fresh fruits, vegetables, dairy products and baked goods to people in need of emergency food at no cost.
The Mobile Pantry schedule may be updated or changed at any time, so please check often for updates.
Unless otherwise noted, all Mobile Pantries are scheduled in Eastern Standard Time.
Information on additional food resources can be found in map form on the FAWM Resource Map. If you have questions about a specific Mobile Pantry, please contact the host agency.
Many Mobile Food Pantry sites will allow you to pick up food as a proxy (stand-in) for another household that cannot physically attend. You will need to be prepared to provide the name, address and household size of any other family you are picking up for. Most Mobile Pantry sites have a limit on how many households you can pick up for and should tell you that limit if you ask.
Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry to host a Mobile Pantry once a month.
*WHS November Mobile Food Pantry will be held Monday, Nov. 25 from 4:30 p.m. – 5:30 p.m.
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Resources
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
McDonald’s restaurants across the region will be recognizing Veterans Day in a special way, by offering current and former military members a free meal (Courtesy photo)
McDonald’s restaurants throughout Grand Rapids are honored to serve veterans, active-duty military members and their families each and every day. This year, McDonald’s restaurants across the region will be recognizing Veterans Day in a special way, by offering current and former military members a free meal.
Participating McDonald’s restaurants will offer a meal to all veterans with a valid military ID on Monday, Nov. 11. For breakfast, veterans can enjoy an Egg McMuffin or Bacon Egg Cheese Biscuit, along with a hash brown and any size soft drink, tea or coffee.
Meals are only available via dine-in or drive-thru, and are not available in the McDonald’s app. Breakfast meals are only available until 10:30 a.m.
(Courtesy, McDonald’s)
Supporting community
Local McDonald’s owner/operators are committed to feeding and fostering communities by providing meals in honor of veterans, teachers and first responders, and through support of youth sports leagues and neighborhood jobs.
Big Apple Bagels® in Grand Rapids (6670 Kalamazoo Ave.) will hold their official Grand Re-Opening Open House event to benefit the Kentwood Little Free Pantry on Saturday, Nov. 9, from 7 a.m. – 2 p.m.
Kentwood’s Little Free Pantry is a free resource that provides food to community members in need.
Helping those in need
All are encouraged to stop in, see the new Big Apple Bagels décor and receive a free coffee when you donate a non-perishable good to the Kentwood Little Free Pantry. During this one-day event, Big Apple Bagels will be offering bagels for just $0.75.
(Courtesy, Big Apple Bagels)
“We are grateful for the support from Big Apple Bagels for hosting a food drive for the Little Free Pantry. We typically see an increased need for donations around the holiday season,” said Val Romeo, Director of Kentwood Parks and Recreation.
“Whether it’s a collection of canned goods or a financial contribution, all donations help families in our community.”
Big Apple Bagels will be collecting non-perishable goods for the pantry through Nov. 30.
Pantry suggested donations
More information about Kentwood’s Little Free Pantry, including a list of suggested donations, is available at kentwood.us/littlefreepantry.
Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry to host a Mobile Pantry once a month.
*WHS October Mobile Food Pantry will be held Monday, Oct. 21 from 4:30 p.m. – 5:30 p.m.
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Resources
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
After more than 40 years serving the Grand Rapids community, restaurateurs Frank and Wanda Vitale announce plans to semi-retire. Their plans include downsizing their restaurant to a catering kitchen and possible takeout for their next generation of Vitale children.
(Courtesy, pxhere.com)
The property will be enfolded into development plans for the Wyoming City Center project spearheaded through a public-private partnership between the City of Wyoming and Magnus Capital Partners, a privately held real estate developer.
“Although it is bittersweet, we feel strongly that this is the right time,” Frank Vitale said. “We’ve had an amazing 23 years running Frankie V’s with our children and grandchildren growing up here.
“We have also been a part of so many of the families that grew up with us. There have been countless birthdays, showers, retirements, anniversaries, celebrations of life and even four weddings within these walls. It was truly an honor for us to host so many families and their special occasions.”
Magnus and the Vitales had been in discussions for a couple of years about incorporating Frankie V’s into plans for the surrounding area. Terms of the sale have not been disclosed. The property will be integrated into a third phase of HōM Flats at 28 West, the award-winning housing community that serves as a central piece to the vision for the City Center development.
“The more we thought about it, with the struggles that came with hiring and retaining employees in the industry, we realized the time had come to let go,” Vitale said. “We are forever thankful to our community, but take comfort in knowing the future of Wyoming starts at a place where our roots go deep.”
Frankie V’s – A family tradition
Described as being cut from the same cloth, Frank and Wanda come from families who immigrated from Sicily in the early 1960’s and owned pizza shops. Since their early years, they worked in their families’ respective shops, coincidentally named Vitale’s Pizza Queen and Joe’s Pizza King.
(Courtesy, pxhere.com)
They married in 1985 and bought their first pizzeria in 1988 before opening Frankie V’s in 2001. Located at the former Sound Stage Café, the large space challenged the Vitales, who were accustomed to smaller takeout operations.
The space soon became a bustling restaurant for all ages. With the Vitales’ children attending Wyoming Public Schools, the community soon rallied behind them. They employed many of their children’s friends, as well as many nieces and nephews.
Team dinners were continuously supplied to sports teams. Donating catering services for community funerals, hosting banquets for various occasions and various other supportive activities were a call the husband and wife team happily answered.
The Vitales noted the community was just as supportive to them during the loss of their oldest son, Joey Vitale.
“We will never forget the support we received through this tragedy in our lives,” Vitale said.
The recession and COVID-19 pandemic also put an incredible strain on their business. Once again, the community stepped up and kept the take-out business flowing to support the business through the mandatory shutdowns.
“The incredible clientele of regulars who are an everyday staple will be forever part of our family,” Vitale said.
(Courtesy, pxhere.com)
The Vitales will be forever grateful to their children, who have taken on various jobs in the restaurant. Joey, Jonny, Sera and Frankie contributed their time and talents to make Frankie V’s what it is today. Jermaine Jones, who worked side-by-side with Frank in the small takeout beginning in 1988, continues to have the restaurant’s best interests at heart.
“We are so appreciative of our staff staying on to the end,” Vitale said.
“Frankie V’s and the Vitale family have been a cornerstone of the Wyoming community for decades,” said Wyoming City Manager John Shay. “We are immensely grateful for all their contributions over the years.
“It will be difficult saying goodbye to this place, but we are assured knowing Frank and Wanda are ready for what comes next in their lives.”
Family, friends, former employees and customers are encouraged to dine in and reminisce with the Frankie V’s team during the restaurant’s final weeks this summer. Their Metro Cruise party will be one of their final events.
Wyoming City Center – A vision for the future
Magnus and the City of Wyoming have been working together for over six years on a public-private development partnership to create the Wyoming City Center. The public investment in the project will provide an ADA-compliant pedestrian bridge, connection to 4.6 miles of paved trails and a public plaza.
The City Center project includes the construction of a pedestrian bridge over 28th Street (Courtesy, City of Wyoming)
The private side of investment consists of HōM Flats at 28 West, the flagship workforce housing development led by Magnus.
“We look forward to continuing our journey of reimagining Wyoming,” Shay said. “The public investments we are making alongside our partnership with Magnus elevate our excitement for the possibilities ahead. We share a commitment to creating a space everyone can access, engage with and be proud of.”
Wyoming City Center plaza rendering (Courtesy, City of Wyoming)
Magnus and the City are consolidating existing information related to revitalization plans to create a comprehensive vision of vibrant mixed-use developments, pedestrian-friendly public spaces and increased community engagement in Wyoming City Center, per the City’s Master Plan.
Magnus will submit the project plans for the next phase of development to the City in the coming months.
“Each day this project proves what is possible with a strong public-private partnership,” said Vishal Arora, CEO and Founder of Magnus Capital Partners. “Its success has catalyzed the opportunities for a revitalized Wyoming.
“We look forward to sharing plans for additional development at HōM Flats at 28 West soon.”
Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry to host a Mobile Pantry once a month.
*WHS June Mobile Food Pantry will be held Monday, June 24 from 4:30 p.m. – 5:30 p.m.
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Resources
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
Chef Sweeney finds meaning in cooking (Courtesy, Sweeney)
Chef Syndy Sweeney of T. Rex & the Rabbit Foods will be at the Wyoming branch of Kent District Library (KDL) on Tuesday, March 26 to share her love of food and cooking with local residents.
For Sweeney, cooking is about more than just food. It’s about connection and comfort.
“For me, food has always been love,” said Sweeney. “My mom started teaching me when I was about four, and food was always something that I did for comfort and for connection.”
Combining books and cherries
At the Baking with Michigan Cherries KDL event, Sweeney will share the many ways to create delicious baked goods using Michigan’s seasonal cherry bounty.
The event is being held in conjunction with KDL’s On the Same Page community-wide reading initiative featuring the novel Tom Lake by best-selling novelist Ann Patchett. Patchett’s novel is centered around Michigan’s Traverse City cherry orchards.
“I read the book and have developed a lecture where we’re going to cover basic baking tips with regular flour and gluten-free flour, and incorporate as many different cherry products as possible,” said Sweeney.
Attendees will learn common-sense tips to successful baking, as well as favorite components, ingredients and baking equipment/utensils.
Sweeney encourages participation and questions during her demonstrations.
“I want people to feel engaged,” said Sweeney. “I want people to feel comfortable touching the dough and smelling the ingredients that I am using in my demonstration.”
Dinosaurs and rabbits
As a personal chef, Sweeney offers catering services for small events, meal prep, and several options for cooking classes through various community programs.
“Where you need a chef, I go,” Sweeney said. “I don’t have a restaurant, and I don’t have a storefront. But I have a lot of equipment, and a car and a cart. And muscles,” Sweeney added with a laugh.
Though Sweeney has been a vegetarian for over thirty years, her parents and her husband eat meat.
“I was always making substitutions,” said Sweeney. “I would make two versions of the same thing but with different proteins.”
(Courtesy, Syndy Sweeney)
T. Rex & the Rabbit Foods is a fitting name for Sweeney’s business due to the chef’s refusal to restrict herself to one practice of cooking. Whether vegetarian, a meat lover, vegan, kosher, gluten-free, halal, or dealing with food allergies, Sweeney is onboard.
“I don’t like when food is politicized,” said Sweeney. “I cook for everybody.”
Though Sweeney loved cooking, she doubted she would be able to make a living as a personal chef. However, Sweeney has been amazed at how her desire to help people connect through food has expanded into the successful business it is today.
“It’s been a lot of work, a lot of talking to people, testing recipes, and just word of mouth and hustling,” said Sweeney. “It’s a lot of fun, and it’s been very challenging and humbling at times.”
Sweeney enjoys the teaching aspect of her job, using her skills to highlight the ways food connects people rather than dividing them. That sense of community is something she strives for in each of her lectures and classes.
Registration and information links for a variety of fun upcoming events!
(Courtesy photo)
For more information about Sweeney’s Baking with Michigan Cherries KDL event, click here.
To register for Sweeney’s Cherries on Top hands-on cooking workshop at Kentwood Parks & Rec, click here.
KDL branches are hosting various events centered around the novel Tom Lake in preparation for author Ann Patchett’s April 24 visit to Covenant Fine Arts Center at Calvin University. Details for this event can be found here.
Food insecurity impacts over 261,000 people in West Michigan and the Upper Peninsula alone. Wyoming High School (WHS) has teamed up with Feeding America West Michigan to provide free nourishing food for those in need.
There are a variety of reasons food insecurity exists, and anyone can experience a period of that insecurity and need.
“We are seeing the need for food amongst our families increase,” said Joy Pratt, Wyoming School Community Coordinator. “This past fall, we were able to feed 110-120 families monthly, but sadly, had to turn families away as we ran out of food.”
Working together to eradicate hunger
Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry for several years, rotating locations between elementary school buildings.
For the last few months, WHS has become a consistent host site, and will continue to host the Mobile Pantry once a month.
*WHS January Mobile Food Pantry will be held Monday, Jan. 22 from 4:30 p.m. – 5:30 p.m.
WPS is working to help meet a basic need in the community (FeedWM)
“Moving the Mobile Food Pantry to the high school has allowed us to serve more families, cause less disruption to neighborhood traffic, as well as sort and package food inside the building versus outside in the elements,” said Pratt.
With some families financially stretched to the breaking point, picking up 40-50 lbs. of food for free has a far-reaching impact. WPS has seen that impact firsthand.
“What we know to be true is that if we want our kids to learn, their basic needs have to be met first,” said Pratt. “Kids who are worried about not having enough food at home typically don’t learn as well as kids who don’t have that worry.
If something as simple as WPS/WHS hosting a monthly Mobile Food Pantry can alleviate that worry, even a little bit, it’s a no-brainer.”
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry. Some examples include: yogurt, cheese, milk, almonds, grapes, bananas, potatoes, rice, beans, macaroni, baked goods, apples, onions, carrots, ham, bread, bagels, cereal, granola, strawberries, and cream cheese.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Make an impact – volunteer!
Just a few hours of time can make a substantial impact (FeedWM)
Community volunteers are always welcome and can sign up for January and February Mobile Pantries using the following links: January 2024 / February 2024
“Just giving three hours a month of their time has a significant impact on 170 families in their community,” said Pratt. “When you consider the time you give, and weigh it against the impact you make, volunteering to help at the Mobile Food Pantry is a worthwhile endeavor.
“If we all give a little, we can make big things happen.”
Resources – learn more!
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
You might be able to climb into this truck during the Wyoming Department of Public Works’ open house on Monday, May 15. (WKTV/Tessa Schulz)
Have you ever looked outside on a snowy day, sipping a hot chocolate while flurries blow through the frosty air? On wintry days plow trucks keep us safe by providing salt for the streets and scraping snow from the roads.
The Public Works team is here for many seasons, whether it is the icy winter, leafy fall, or road construction.
The Wyoming Department of Public Works is hosting an open house this Monday, May 15, from 5-8 p.m. at the Public Works Facility located at 2660 Burlingame Ave. SW to educate the community on who they are and what they do.
The Kentwood Department of Public Works will be hosting its public works open house Thursday, May 18, 4-7 p.m. at the Kentwood Department of Public Works facility, 5068 Breton Ave. SE. The event is a joint venture with th eKent County
Both events are an early celebration of Public Works Week, May 21-27, which celebrates how public works connects a community through service and infrastructure.
Public Work professionals include engineers, public service, traffic, and fleet service workers. The Kentwood and Wyoming teams provide construction, maintenance, and repairs for streets, sidewalks, waterlines, sewer systems, traffic signs, city vehicles, and equipment.
During the events, community members will meet the public works team, check out demonstrations and climb into a public works vehicle.
Wyoming Public Works Day
“It’s a fun way to show off what we do for the city,” said Jay VanDyke, Wyoming Public Works assistant director. “It’s a great way for the community to come and meet the team who largely works behind the scenes. It’s a hands-on learning opportunity. It has something for every age. Many people never really grow tired of being fascinated by some of this larger equipment.”
The Wyoming open house will feature equipment, including a hydro excavator, dump truck, salt truck, boom truck, and street sweeper. In addition, guests may play games (hammer toss or Plinko) to win prizes or explore booths and displays, including the sewer jet flusher.
The Wyoming open house will serve hot dogs, chips, popsicles, and refreshments. In previous years, several hundred residents attended the city’s open houses.
“We hope that people walk away with a better understanding of the various responsibilities we have at the Public Works Department and the services we provide,” VanDyke said. “Some of these services include providing everyone clean, safe drinking water and a reliable, efficient sewer system. The nice thing about a reliable, efficient sewer system is if you never have to think about it, it’s working great!”
Kentwood Public Works Day
The Kentwood event will have hands-on activities, maintenance and repair demonstrations, and giveaways. All guests may take home free red maple and river birch tree seedlings. In addition, the event will have complimentary food and refreshments.
The Kentwood Department of Public Works will host an open house with the Kent County Road Commission on Thursday, May 18. (Supplied)
Semifinalists and finalists of the Work Zone Safety Poster competition will be recognized at 5:30 p.m. Sponsored by Kent County Road Commission and public works agencies throughout Kent County, the poster contest invited third-graders from across the county to design a caution sign focused on safety tips for driving through a work zone. A gallery of entries will be displayed during the event.
“The Kentwood Department of Public Works supports many aspects of our residents’ daily lives, from plowing roads to maintaining trails to repairing public safety vehicles,” Public Works Director Chad Griffin said. “We’re looking forward to connecting with the community to share more about what we do and display some of the equipment we use to get the job done.”
The Kent County Road Commission will also have team members and equipment on-site to share more about the department’s role in the community.
“Our team works collaboratively with public works departments throughout the county to serve residents by keeping roads safe,” said Steve Warren, managing director of the Kent County Road Commission. “We are excited to connect with community members and share more about our dedication to maintaining public infrastructure.”
The Kentwood Department of Public Works has five divisions that work together to maintain the City’s infrastructure, which includes more than 150 miles of pipes underground and more than 155 miles of streets above ground, as well as parks and grounds, buildings and vehicles. The five divisions are building maintenance, fleet services, grounds maintenance, streets maintenance and utilities (water and wastewater) services. To learn more about Kentwood DPW, visit kentwood.us/DPW.
Many shelters in the U.S. struggle to feed the pets in their care and communities, especially as inflation impacts food costs and donations. Throughout March, BISSELL Pet Foundation is raising awareness to encourage community support for shelters with its “Feed the Shelters®” campaign. The foundation is calling on pet lovers nationwide to donate food to their local shelter to make a lifesaving difference for a hungry pet.
Volunteers donate food items to the Kent County Animal Shelter. (Courtesy, BISSELL Pet Foundation)
“Donating food to your local shelter makes a difference for pets in need—whether it fills bowls in the shelter or for pets in need through community food assistance programs,” said Cathy Bissell, Founder of BISSELL Pet Foundation.
Resources are stretched thin at Michigan shelters—and shelters nationwide—as these organizations experience longer stays for pets, increased owner surrenders and staffing issues. Shelters are community assets dedicated to keeping people and their pets together. Whether open admission or private, shelters support their communities through pet food assistance programs, free and low-cost community clinics, obedience classes, reuniting families with stray pets, and much more. At BISSELL Pet Foundation, we are committed to supporting shelter, and our “Feed the Shelters” campaign allows us to spread the love for all that shelters do and raise awareness to drive food donations.
“We hope our “Feed the Shelters” campaign will get community members through the doors of their local shelter to not only make a lifesaving food donation, but to also learn more about getting involved at their shelter,” said Bissell.
Participating in “Feed the Shelters” is easy:
Find your local shelter’s wish list and see what food they need.
Visit your shelter and take a photo or video of you dropping off your donation.
Share your donation photo/video on social media with #FeedTheShelters and tag @Cathy_Bissell and @BISSELLPets
Tag your friends and family to participate!
All year long, BISSELL Pet Foundation receives requests to help hungry pets from our network of more than 5,700 shelters and rescues. BISSELL Pet Foundation keeps bellies full by providing Feed the Shelters program grants to animal welfare organizations across the country. Grant recipients can then offer meals to their pets and donate meals to the neediest pets in their communities through pet food pantries and other lifesaving pet food resources. Since the program’s inception in 2020, the foundation has provided 1,850 904 meals to hungry pets.
If you’re headed down 44th Street and Breton Road, you just might miss Tasty Gyro Coney Island, which is tucked away in a strip mall behind Tommy’s Express Car Wash.
It’s truly a “hidden gem,” said Emad Shatara, whose father Sami came out of retirement six years ago to open up this eclectic restaurant known for great gyros and coney dogs.
Tasty Gyro Coney Island. (WKTV)
“We’re the hidden place; we even have a sign in the front window that says, ‘This must be the place,’” Shatara said.
Best known as one of the original owners of the popular Pita House in Eastown, which opened in 1999, Emad said his dad was working as an Uber driver after selling his interest to his brother Basel about 12 years ago. (Basel still owns and operates the two remaining Pita House restaurants, Emad said.)
“He got bored, so he opened up this place,” Emad said. “Really, he just wanted to cook again, so here he is, cooking, and doing what he wants to do.”
Tasty Gyro Coney Island owners son and father Emad and Sami Shatara. (WKTV)
And what he wants to do is offer an array of flavors, spices and options to make just about anyone who walks through never leave hungry.
“Just don’t hurt yourself,” said one happy customer walking out the door as father and son sat down with WKTV Journal to talk about the menu.
“Anything you can imagine,” Emad said about the diverse offerings. “Any city, any food. It’s all here. It’s a coney island so we can do whatever we want here.”
An explosion of flavors from all over the world
You will find hot dogs, coney dogs, hamburgers, gyros, traditional Middle Eastern food, and Greek and Mediterranean dishes, too.
Think hummus, Baba Ghanouj and tzatziki sauce.
“Everything is made in house,” he said. “Even the garlic sauce.”
And if it’s not on the menu, “we’ll create whatever you want,” Emad said.
The menu is a mix of traditional and not-so-traditional offerings.
Greek Fries, topped with special Greek dressing and feta cheese, is one of many choices at Tasty Gyro Coney Island. (WKTV)
Along with mouthwatering Greek Fries – French Fries topped with special Greek dressing and feta cheese – you will find other familiar fare such as Chicken or Beef Shawarma (marinated Lebanese style sandwich topped with garlic sauce or hummus and lettuce, tomato, onion and turnips) and Falafel (pita with ground chickpeas mixed with spices and parsley, then deep-fried, with hummus, lettuce, tomato, onion and turnips).
Creativity abounds
But father and son are not afraid to surprise you, too.
Emad said he would recommend two items:
The Tasty Gyro Pita, a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce. (WKTV)
The Tasty Gyro Pita (a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce), and the NYC Chopped Cheese Sandwich (seasoned ground beef sautéed with onions, American cheese, lettuce, tomato, mayo, and banana peppers on a toasted sub bun). It’s their spinoff of a Philly Cheese Steak.
“It’s the greatest sandwich you will ever have,” Emad said.
And, “if you really want to get crazy,” he said, you have to try their version of Cincinnati-style chili, made popular by the Greek immigrants who started Skyline Chili. They call it Cincinnati Spaghetti.
Cincinnati Spaghetti, one of many dishes offered at the Tasty Gyro Coney Island, located at 2269 44th St. SE, Grand Rapids. (WKTV)
Imagine a generous portion of seasoned ground beef on top of spaghetti, and topped with kidney beans, onions and fine shredded cheddar cheese. When you taste that hint of familiar chocolate flavor you’ll think you’re in Cincinnati.
“You can’t get this anywhere else in Grand Rapids,” Emad said.
As for coney dogs, you’ll find Detroit and Flint style on the menu, as well as traditional Chicago dogs and the New Yorker dog (with chili, sauerkraut, onion, cheddar and mustard). They use Vienna hot dogs in natural casing.
Almost every city covered
“I told you when you come here you go to every city,” said Emad, noting all the styles of coney dogs.
The craziest one may be the Greek Coney. It comes with gyro meat, tzatziki sauce, banana peppers, tomatoes and onions and feta cheese on it, Emad said.
In fact, they also created a Gyro Burger, which they named after a customer, “Yovany.” It is a 1/3 lb. burger topped with gyro slices, lettuce, tomato, onion, feta and tzatziki sauce.
“That thing is a monster,” Emad said.
You could come here every day for six months and try something new each day.
“You got a lot to try,” he said.
IF YOU GO
Tasty Gyro Coney Island
Address: 2269 44th St SE, Grand Rapids, MI 49508
Hours: 10:30 a.m. to 7 p.m. Monday-Friday, and 11 a.m. to 5 p.m. Saturday.
Prices: Gyros are about $11, coney dogs (Flint, Detroit and Greek-style) about $4; platters about $16-$18.
John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.
With prices continuing to skyrocket, Michigan residents and business owners search for the reason behind the perpetual inflation, and when it might end.
Global issue as well
Many economists and local business leaders say increasing costs for businesses are the driving force behind rising prices. And that continuing inflation is a concern not only statewide, but nationally and globally as well.
As the world emerges from the emergency status of the COVID-19 pandemic, business owners and consumers are fighting against ongoing residual effects, namely inflation. Due to supply issues during the pandemic and current labor shortages, prices for everyday goods have skyrocketed, with consumer prices up 9.1 percent over year end June 2022. U.S. Bureau of Labor Statistics
Exercise patience
Despite the economic concern, Keith Morgan, president and CEO of the Wyoming-Kentwood Chamber of Commerce, advises community members to, “Temper your decisions…exercise patience. It’s not as bad as they make it seem…and it’s not as good as some people think it may be.”
Keith Morgan, president and CEO of the Wyoming-Kentwood Chamber of Commerce. (Courtesy)
In regard to business owners, “The biggest impact right now that businesses need to be aware of, the key is, preparation,” said Morgan to WKTV. Most small businesses are not prepared for crises such as a pandemic. “A business is going to typically have a 6-month runway (also known as a reserve) if they are in a good position…some may have 12 months. Very few are going to have 24 months.”
With the pandemic lasting longer than businesses anticipated, several owners found themselves floundering.
“What a lot of people are experiencing,” continued Morgan, “is that they are having to pivot. They are forced to reevaluate their paradigm. The businesses that have done well are the ones that are finding ways to provide different services or provide different products…and finding avenues to be more efficient.”
Government help available
Morgan also revealed that government help is available for businesses, but that many organizations are hesitant to take advantage of different funds that are available, such as ARPA (American Rescue Plan Act) funds, due to not having information about those advantages.
Local Chamber of Commerce networks offer professional advisors and relationships business owners can take advantage of, and that can help them understand that information so they can make better decisions.
Some aspects of the inflation crisis, however, cannot be avoided.
Labor shortages
Labor shortages have had a large bearing on inflation. With fewer workers available for businesses to draw on, they are finding the need to offer incentives, such as higher pay rates and benefits. Something that will make a “significant difference” in employer expenses, Morgan said.
Tim Mroz, senior vice president of Community Development for The Right Place. (Courtesy)
Tim Mroz, senior vice president of Community Development for The Right Place, agrees that one of the prevailing struggles is “the ability for employers to stay competitive with wages, and employees to keep up with the cost of living.”
Offering such incentives, however, increases cost to the employer. “Companies just can’t eat that total cost,” Morgan said. “So that cost has to be passed on to the consumer who is buying your service or product.”
The company that offers that service or product now must raise that rate to be able to account for the additional cost to their business. Add in meeting profit margins and expectations from investors, and that cost increases exponentially.
Supply chain issues
Supply chain issues are also a large factor of inflation.
“The good news is that we are seeing progress,” Mroz continued. “I think we’ve gotten beyond the emergency situation we were in a year ago during COVID. The supply chain issues we’re seeing today are a little more targeted at certain materials.”
Those manufacturers who are still experiencing supply issues, however, are now finding the problem compounded by rising prices when they can acquire those materials.
“Steel prices are still a challenge, both for construction steel and coiled steel.” At local steel manufacturers, Mroz said, “There is very little inventory. What they do have they are moving as fast as possible.
“Since 2020 to current quarter, construction prices have just about doubled. If it’s not under control soon, we’re going to start seeing pullbacks in the construction and development industry. That’s concerning because we need housing.”
Jason Parsons, senior construction project manager for Habitat for Humanity of Kent County, told WKTV that “All of the materials I have delivered to site, they are all adding a fuel surcharge onto the bill, which didn’t used to be there. We are getting regular cost increases on windows, siding, roofing.”
Parsons says it is not any one thing causing the increase.
“I think it’s the supply chain problems, it’s the delivery chain and trucking costs, manufacturers are having a difficult time keeping enough labor. They aren’t producing as much as they were, so they are charging more for what they are producing.”
Compounding the problems brought on by a lack in available materials is a shortage of truck drivers. That shortage has cost site workers delays as they wait for materials to be delivered.
“It’s a synergistic type of system that one thing doesn’t just affect one other piece,” Morgan explained. “One thing can affect 17 other pieces down the road, and they all work together.”
A social aspect also comes into play due to a growing mentality that there is no better time to raise rates because people are expecting it. Morgan mentioned the current gas market, observing that prices are unlikely to decrease back to yesterday’s normal, even if cost improves for the buyer because “(consumers) are used to paying it, and willing to pay it, and are paying it,” thus increasing the buyer’s profit margin.
These thoughts are supported by a current podcast, Trend Talks with ITR Economics, specifically episodes from “The Consumer, Interest Rates, and Gas Prices” with Alan Beaulieu, March 18, 2022, and “Pricing at the Peak” with Connor Lokar, January 14, 2022.
Over the 12 months ended June 2022, the Consumer Price Index for All Urban Consumers increased 9.1 percent. The 9.1-percent increase in the all items index was the largest 12-month increase since the 12-month period ending November 1981. U.S. Bureau of Labor Statistics
Will consumers see a decrease in prices?
Morgan says yes, but it will take time.
“Inflation will decrease due to what the market can bear,” he explained. “Prices are based off of what people will buy.”
Parsons agreed.
“It’s all supply and demand. If supply increases and demand goes down, the prices will come down. They have to.”
Federal Reserve taking action
The Federal Reserve has already taken action by purposely increasing their rates.
“The Federal Reserve has the most impact on the value of a dollar,” Morgan said. “They can change the numbers, which will tighten up the financial market and the base has to follow suit. If they (Federal Reserve) tighten up the economy, and people aren’t able to go out and get as many loans, they can’t do as many things, then that will typically drive the prices back down because you have a surplus in the market.”
No easy fix
Even so, Morgan believes it will be a minimum of a year to bring the economy back down from inflation, with economists saying it could be as long as 18 to 24 months. But Morgan cautions that a lot can happen in 24 months, and to “temper your plans and expectations. There is really no easy fix.”
Both Morgan and Mroz agree that Michigan is not alone in its struggles.
A global problem
“This isn’t a Michigan-specific issue,” Mroz said. “It’s a national issue, I would argue that it’s even an international issue. Everybody is dealing with this right now, with global finance as connected as it is.”
Close to retirement?
When asked how the average consumer can prepare or help themselves right now, Morgan said each individual and family situation is different and dependent upon their needs but did suggest that those close to retirement pull their money from the market now and put that money in a savings account with very low risk.
“Economists are saying that, unless you have a 2-year runway where you can stay in the market without making any change, you need to get your money in a place where you’re not going to earn much interest, but at least you’re not going to lose much either, because the markets have trended downward,” Morgan said.
Despite the difficulties many individuals and business owners face, Morgan offers hope.
“We are not in an economy where we don’t have money,” Morgan explained. “We are experiencing inflation and it’s a concern, but it’s not such a concern to the extent that we are going to change our buying habits or change our lifestyle.”
Minogin Market, located in Mackinaw City, took over the former Bell’s Fishery in 2018. It now offers a selection of maple syrup and other food products.
LANSING — When Ziibimijwang Farm sells maple sugar at Minongin Market in Mackinaw City, it’s more than a business transaction – it represents Indigenous food sovereignty.
Further north, in the Upper Peninsula, partners Jerry Jondreau and Katy Bresette operate Dynamite Hill Farms in L’Anse.
“The way we phrase it is ‘getting back to our responsibilities,’” Jondreau said.
Social media and online sales has fueled both operations as part of a growing availability of Indigenous food resources nationwide.
“With colonization and boarding schools, a lot was ripped away from us,” said Joe VanAlstine, who is the chair of Ziibimijwang Inc. “For us to come back and reclaim that, people are just hungry for it, no pun intended.”
Minogin Market opened in 2018 in Mackinaw City’s former fish market, Bell’s Fishery.
VanAlstine and his colleagues considered how they might use the market to reclaim their Odawa Indian identity.
Located at the tip of Michigan’s mitten, Mackinaw City was historically the trading hub of the Great Lakes region. Now, it’s a gateway to the Upper Peninsula that has become a tourism hotspot.
“You can go and buy one of those dreamcatchers made in China or you can come to Minogin and buy a real one, made by a real Native American,” VanAlstine said.
Jondreau, the owner of Dynamite Hill Farms, said its origin relates more to his relationship with land as a tribal citizen.
“As Odjibwe people, it’s our responsibility to take care of this place and maintain a relationship,” he said. “You can’t do that if you’re never there and not participating, just like a personal relationship.”
Dynamite Hill Farm owner Jerry Jondreau uses traditional methods to harvest wild rice. (Photo courtesy Jerry Jondreau)
Dynamite Hill Farms was established in 2019 after Jondreau quit his teaching job at Michigan Technological University to continue tapping maple sugar and harvesting wild rice. He uses the term “business” loosely. The farm is a family function he runs with Bresette, their children and the occasional volunteer.
“We feel that’s the true way to sustainability – the small scale,” Jondreau said. “We do everything on a less official basis. People will ask questions and we’ll say, ‘You know what, why don’t you just come and camp out here for the weekend? Come out here and haul some sap with us and we’ll have some conversations.’”
As former teachers, education is at the center of everything he and Bresette do. Though Dynamite Hill products are available for purchase on Facebook, Jondreau prefers to make sales in person so he can explain the process behind the food they harvest.
“It’s not just about extraction and selling, it’s about healing and restoring,” Jondreau said. “Was there tobacco put down? Were there prayers being said to those trees when they were tapped? Those are the things that will create sustainability. Those are the things that will create healing of this land again.”
Jondreau’s alternative approach to business is what host Andi Murphy of “Toasted Sister Podcast,” a radio show about Native American food, calls “Indigenomics.”
Making a profit is often idolized in the current economic system, she said. “But in Native America, we’re always thinking about our community and making it a better place and situation. That’s the main difference.”
Building Indigenous food sovereignty by reclaiming the presence of Indigenous products in the Mackinac area and across the country is Ziibimijwang and Minogin Market’s mission, VanAlstine said. The farm also packs food boxes for tribal elders.
Additionally, Ziibimijwang partners with Indigenous chefs who use the farm products in their kitchens,VanAlstine said.
Crystal Wahpepah, the first Indigenous chef to appear on the Food Network show “Chopped,” is one of Ziibimijwang’s regulars. “She exclusively buys maple products from us. So we ship them all the way to California for her.”
The farm is also in partnership with Tocabe, a contemporary Native American restaurant in Denver. The restaurant is soon to launch Tocabe Express, a ready-to-cook meal delivery service that will include the ingredients and instructions to make the restaurant’s most popular dishes at home. A featured Tocabe Express meal is maple-rubbed bison ribs.
“In that rub they use our maple sugar,” VanAlstine said. “So you’ll get maple sugar from us and they’ll tell you where all the ingredients are from.”
Reclaiming Indigenous food is a way for VanAlstine to connect with his ancestors.
“I’m eating the same food that they did,” he said. “And that brings me closer to them, knowing that they tasted the same fish I tasted, from the same river and the same lakes. For me that’s the joy – having more of our people feel that way.”
Whether through a hands-on education approach or through nationwide partnerships, Dynamite Hill Farms and Minogin Market are growing the presence of Indigenous farming wisdom in the United States.
“Getting excited about these Indigenous flavors, that’s the most important part of food sovereignty,” Murphy said. “And that doesn’t happen without those entrepreneurs who are making it available.”
LANSING — Some lawmakers and environmental advocates want to ban chemicals in food packaging that they say threatens the health of Michiganders.
PFAS, bisphenols and phthalates can be found in almost every food package — from burger wrappers to bottles for drinks.
The chemicals include per- and polyfluorinated substances or PFAS, a large group of chemicals that has been used globally since the 1940s to manufacture “products that resist heat, oil, stains, grease, and water,” according to the Centers for Disease Control and Prevention. PFAS chemicals are so effective that they’re used in many industries, including food packaging.
A bill that would ban these chemicals from food packaging has been introduced in the Michigan Senate.
Other troublesome chemicals identified in the proposed ban are bisphenols and phthalates. Bisphenols are used to line cans and phthalates are commonly used in plastic food packaging to add flexibility, Courtney Carignan, an assistant professor in the Department of Food Science and Human Nutrition of Michigan State University, wrote in an email.
It’s not easy to tell which food package contains these chemicals because there are no labeling requirements for them, Carignan said.
PFAS, bisphenols and phthalates can be found in burger wrappers, french fry bags, canned food, and packages for drinks, according to the Ecology Center, a nonprofit environmental group located in Ann Arbor and Detroit.
Whether these chemicals are released into food depends on the temperature, time of storage and the acidity of food, said Rebecca Meuninck, the deputy director of the Ecology Center.
“Many of these chemicals have been linked to concerning health effects such as infertility, hormone and immune disruption,” Carignan said.
They accumulate in peoples’ bodies, said Sen. Jeff Irwin, D-Ann Arbor, who sponsored the legislation to ban them. “The more we are exposed to them the worse it’s for our health. People have PFAS in their blood. PFAS lasts for an extremely long period of time, they don’t break down.”
PFAS can cause high cholesterol, decreased immune system response to vaccines and development of certain types of cancer, according to the Department of Environment, Great Lakes and Energy.
It’s important to avoid PFAS in packaging not only because it can be released into food, but also because manufacturing this type of packaging and disposing of it pollutes the environment, Meuninck said.
There are alternatives to PFAS, such as bamboo, palm leaf, bio-wax, clay and compostable plastic polylactic acid that usually is made from corn, according to Toxic-Free Future and nonprofit Clean Production Action. Both organizations advocate for safer products and chemicals.
PFAS is a long-standing controversial problem in Michigan.
State officials say that at least 1.9 million people are affected by PFAS and more than 11,000 sites are contaminated by this family of chemicals, according to news accounts. In 2018 and 2019, the state spent $69 million to clean up and address PFAS, according to Bridge Michigan.
One of the state’s largest contamination areas is that in Rockford, where Wolverine, a shoe company founded in the community, was found to have left a 25-mile square wide trail of PFAS contamination from a former tannery factory. Wolverine’s PFAS supplier was the chemical corporation 3M.
People can ask companies like McDonald’s and Burger King to phase PFAS out of packaging, said Rebecca Meuninck, the deputy director of the Ecology Center.
In 2021, 3M sued Michigan to oppose state new limits for PFAS in drinking water, saying that those limits are flawed because they were made in a “rushed and invalid regulatory process,” according to Bridge Michigan.
People can ask companies like McDonald’s and Burger King to phase PFAS out of packaging, Meunick said. Panera and Whole Foods are working to do that now.
It’s absolutely possible for companies to eliminate PFAS and other chemicals from food packaging, Irwin said. “There are many food packaging systems out there that don’t use these chemicals. And Michigan is a major center for packaging innovation and food products.”
This is Irwin’s second attempt to ban the chemicals in packaging. He said, “Legislation hasn’t gotten much traction in the past, but every year we learn more about PFAS.”
This time around, he has the support of the governor who on Oct. 27 issued an executive directive to limit the state’s purchase of products with PFAS.
And the Biden Administration recently announced a plan to “prevent PFAS from being released into the air, drinking systems and food supply.”
Similar bans have taken place in California, Connecticut, Minnesota, Maine, New York, Vermont and Washington.
Buldak chicken carbo from Broad Leaf Brewing. This dish features Heffron Farms chicken purchased through West Michigan Farmlink, peas, onions, bacon, and a spicy cheesy sauce served over soba noodles. (Photo courtesy of Broad Leaf Brewing)
Shown is the Korean corn cheese dip. (Photo courtesy of Broad Leaf Brewing)
A bowl of pork green chili from Broad Leaf Brewing. It features local pork, poblano chiles, and Michigan cheddar cheese. (Photo courtesy of Broad Leaf Brewing)
By Amy Sherman WKTV Contributing Writer
Broad Leaf Brewery + Spirits in Kentwood has introduced a new exciting menu, as well as craft spirits, to compliment its artisan beers. The brewery is excited to welcome new executive chef Gabriel Araujo, who is bringing years of experience, and a special passion for cooking that is going to fit right in here.
“Gabe has a wonderful reputation around town for the quality of his dishes and the care he puts into creating them as well as for being a great leader,” said Broad Leaf co-owner Kris Spaulding. She owns the three year old brewery with her husband Jason. They are also the owners of Brewery Vivant in Grand Rapids.
Araujo comes to the brewery with ‘broad’ experience. Originally from Saranac, he’s been working in West Michigan kitchens for close to two decades. He was the opening chef at Harmony Hall West, Hancock, and most recently was the general manager and chef at Fish Lads and Carvers at the downtown market.
He also did a short stint at the Secchia Institute for Culinary Education at Grand Rapids Community College, but left before completing his degree. As a self taught chef myself, I can totally get behind his approach of just getting to work, and learning on the job.
“I found myself getting bogged down, I was working at two restaurants while attending school full time,” said Araujo via a Facebook post. “I decided to drop out and make money learning hands-on rather than paying to sit at a desk. I felt I got much more out of hands-on experience than I did at school. Being in the s*** on the line and working your way out of it while trying to stay calm, collected, organized is a better way for me to learn than any class I could take. Not to mention being surrounded by fire and knives on a slick floor.”
Chef Gabrial Aruajo works the line at Broad Leaf Brewing in Kentwood. He was recently hired as executive chef. (Photo courtesy of Broad Leaf Brewing)
Broad Leaf, which is located on the corner of Lake Eastbrook and 29th street, has gone through a few menu iterations since opening, some of which were chef driven and some due to the pandemic closings. The new menu that Araujo just introduced features interesting flavor combinations inspired by street style world cuisine.
So what the heck does that mean?
It means you’ll find things like a creamy, sweet and spicy baked corn dip, that comes out hot and bubbling with mozzarella cheese, and laced with spicy Korean gochugaru red pepper flakes. A slow and low burn comes from poblano peppers in the pork green chili, which features local pork shoulder braised to tender perfection and brightened by fresh green cilantro. The hot chicken katsu sandwich melds a classic Japanese technique with hot and spicy American flavors. A hearty chicken breast gets a crunchy panko coating and a heavy swipe of chili oil, then topped with a homemade miso pickle, shredded lettuce, American cheese, and curry mayo. When you say that a dish has flavors that sing, that is what we are talking about with Araujo’s cooking at Broad Leaf.
“I love taking the most simple of ingredients and turning them into something that someone will want to eat again and again,” said Araujo via Facebook.
Pairing up this exciting food is easy with all of the drink offerings at Broad Leaf. They recently added distilled spirits to their lineup, with their first offering being a gin, which is one of Araujo’s favorites. “The gin is killer, and Shayla (the bartender) has been doing some really cool stuff with cocktails using local seasonal fruits,” said Araujo.
Chef Gabriel Araujo (Photo courtesy of Broad Leaf)
As for beer, there is something for everyone, as the restaurant offers both the more traditional American styles that Broad Leaf makes, as well as the classic Belgium style beers that Vivant brews. Araujo is a fan of Cosmic Question, which is described as an ‘intriguing ale’ described as having a malty fruit punch flavor with just a bit of tartness. As an IPA fan, I’ve liked the Rapid IPA, which contains my favorite hop variety, Amarillo. Enigmatic Velocity is a juicy little IPA with notes of grapefruit, orange and red currant. If you are already a fan of Vivant beers, you’ll find classics like Beach Patrol to enjoy. The drinks menu changes daily, and you can see the updated list online at the Broad Leaf website.
Broad Leaf is a big, open, colorful space, with plenty of room to safely spread out. There are some private dining booths, lots of communal style tables, and a new outdoor patio. The kitchen is located in a converted shipping container inside the building, and you can see the production facility and barrel storage adjacent to the pub. Depending on the day, you might order beers at the bar. The knowledge of the staff is impressive, you can ask any question and they are happy to share what they know, and to guide you to the drink that you’ll love.
The passion of the staff here can only be enhanced by the addition of Araujo. “I love cooking because I love to create,” said Araujo. ”I love feeding people, making people happy and giving nourishment.”
The whole team at Broad Leaf is excited that Chef Gabe has arrived. “His passion and dedication to his craft inspire his team to do great things, while his approachability and kindness build a positive atmosphere,” said Kris Spaulding. “It’s something not found in enough kitchens in the restaurant industry.”
“Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.”
Albert Einstein
Pulaski Days is the celebration of Polish/Lithuanian culture held every fall in Grand Rapids since 1973 . (Supplied)
Two words: Pulaski Days
After a year off due to COVID, Pulaski Days returns this weekend with three days packed full of fun. There are eating contests, a Saturday parade, a Sunday mass and of course plenty of food and drink. A total of 14 halls will be open offering an array of activities, food, and souvenirs. For more, check out John D. Gonzalez’s latest story.
Who could resist? (KC Animal Shelter)
Expand the Family
The Bissell Pet Foundation’s fall national “Empty the Shelters” adoption event, running Oct. 4-10, is a quarterly effort that has helped more than 61,787 pets in shelters find their “forever homes” by sponsoring reduced adoption fees for $25 or less. This fall’s event will be hosted in more than 180 shelters in 38 states, including about 11 in West Michigan such as the Kent County Animal Shelter and Crash’s Landing. So this weekend is a perfect time to start looking for that new family addition.
One Last Look
ArtPrize officially closes on Sunday, which means you have a few more days to check out the pieces, including the winners, which will be announced on Friday. There are items both inside and outside. A popular spot has been the Grand Rapids Public Museum, which features a number of outdoor pieces including the one pictured above, or just travel along Monroe Avenue and Monroe Center for some great “eye candy.”
Fun Fact: The Polish/American Hero
Kazimierz Michal Wladyslaw Wiktor Pulaski or Casimir Pulaski, was a Posh nobleman, solider and military commander. After being driven into exile for helping with an uprising in the Polish-Lithuanian Commonwealth, Pulaski came to America at the recommendation of Benjamin Franklin. He would help in the American Revolutionary War, first by saving the life of George Washington and second helping to create the American cavalry. Pulaski died in the Battle of Savannah in 1779. He is buried in Monterey Square, Savannah, Georgia. Today, many events and places have been named after this war hero, including Grand Rapids’ Pulaski Days.
The theme of this year’s Pulaski Days. (Pulaski Days Facebook)
By John D. Gonzalez WKTV Contributing Writer
After taking 2020 off because of Covid-19 restrictions, the annual Pulaski Days celebration on the west side of Grand Rapids returns this weekend, Oct. 1-3.
The theme of Pulaski Days 2021 sums it up best:
“Keep Calm and Polka On!”
“We have all experienced some sort of challenge over the past year and a half,” said longtime resident Eddie Sypniewski, a local event promoter and advocate for the west side.
Pulaski Days is the celebration of Polish/Lithuanian culture held every fall in Grand Rapids since 1973 . (Supplied)
“It’s time to step back, take a deep breath and ‘stay calm and polka on!’”
The return of the 49th annual event means a lot to the Polish community, and those who frequent the halls throughout the year. Pulaski Days is a great opportunity to spend the weekend in food, drink and entertainment when 14 halls are open to the public.
What does Sypniewski love most about Pulaski Days?
“I love it all!” he said. “Family, food, music, tradition. The parade and Polka Mass are there for all to participate.”
“The turnout has been amazing, more than even in year’s past,” she said. “I feel like people are anxious to get back out and back into Pulaski Days. The buzz is good. We’re going to have a big turnout this weekend.
Pulaski Days on the west side of Grand Rapids dates back to 1973, and honors Revolutionary War Hero Gen. Casimir Pulaski. Fourteen private halls will be open to the public this weekend featuring Polish food, music, and dancing.
Each hall will have a variety of events. The parade is at 11 a.m. Saturday and runs down Michigan Street starting at College Avenue and ends at Diamond Avenue.
The polka Mass is at 10 a.m. Sunday at Holy Spirit Church.
Polish Halls open to the public Oct. 1-3:
American Legion Post 459 (658 Michigan Ave NE)
Knights of Columbus (1104 Muskegon NW)
Polish Falcons (957 W Fulton)
Polish National Aid Society – Jackson Street Hall (921 Jackson St NW)
Sacred Heart Benevolent Society Eastern Avenue Hall (506 Eastern Ave NE)
Sacred Heart Club – Kosciuszko Hall (935 Park St SW)
Saint Adalberts Aid Society – 5th Street Hall (701 5th Street NW)
Saint Casimir’s – 6th Street Hall (649 6th St NW)
Saint Isidores Aid Society – Diamond Hall, home of the Pulaski Days Monument and Pulaski Square (435 Diamond NE)
Saint Ladislaus Aid Society “Laddies Hall” (58 Lane Ave SW)
Saint Stanislaus – Little Hall (823 Michigan Ave NE)
Saints Peter & Paul Aid Society – Saint Georges (1513 Quarry NW)
Sons & Daughters Club (1057 Hamilton NW)
Vytautas Aid Society (1300 Hamilton Ave NW)
For more information, including a list of events, go to pulaskidays.org.
John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He’s an early adopter of Social Media and SEO expert. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.
LANSING — A program that gives low-income Michigan residents fresh fruit and vegetables and a path to healthier nutrition recently got a $2 million boost from state lawmakers.
That’s up from the $900,000 they allocated last year for the Double Up Food Program. The program gives participants a dollar-for-dollar match on fresh fruits and vegetables. Families receive twice the quantity of produce for half the price.
“It feels as if when this program was started, it was just a crazy idea,” said Alex Canepa, the policy manager for the Fair Food Network, which manages the program. “Now it’s time has come. Both Lansing and D.C. (legislators) are talking about the importance of nutrition security.”
Michigan’s Double Up program launched in 2009 as the first state in what is now a 29-state program run by the Fair Food Network based in Ann Arbor. The program has grown from five Detroit-area farmers markets to around 250 farmers markets, mobile markets, food stands and independent grocers.
The U.S. Department of Agriculture awarded the food network a four-year, $12.5 million grant in 2019 for program expansion. But to get the money, the program needs a 50% match, Canepa said.
“The state money allows us to draw down the full remaining balance,” Canepa said.
This added benefit is necessary for a state that has 1.9 million people who are food insecure, according to a Food Security Council report.
“One administrative change the state made early in the pandemic was to eliminate the $20-per-day limit for Double Up Food Bucks,” Julie Cassidy, the senior policy analyst for the Michigan League for Public Policy, wrote in an email. “This helped families stretch their food assistance dollars as far as possible when so many were suddenly struggling, food prices were skyrocketing, and local pantries were pushed to the limit.”
“It gives customers really good options,” said Courtney King, the manager of King Orchards in Kewadin and Central Lake in northern Michigan. “I love that it’s just for like fresh produce, which really helps us and them.”
Michigan farmer markets and farm stands are part of the Double Up Food Bucks program. (Supplied)
Becoming a Double Up Food Bucks retailer requires a lot of accounting, but it’s a great way to provide fresh produce to people who might otherwise think it is too expensive, King said.
“It’s a multi-pronged process,” said Joe Lesausky, food access director for the Michigan Farmers Market Association.
Farmers markets and farm stands first apply to be approved by the U.S. Department of Agriculture as a vendor for the Supplemental Nutrition Assistance Program, also known as SNAP. Then they must contact the Michigan Farmers Market Association to apply to become a Double Up Bucks retailer.
The program is in 67 of Michigan’s 83 counties and adds about 10 new sites a year, Lesausky said. Officials say they hope to reach all of the state’s counties in the next three years.
“We saw an increase of Double Up spending before the pandemic in even middle and upper-middle class communities,” Canepa said.
“Nutrition insecurity isn’t always where you expect it to be.”
Barbara Bellinger is a master’s student in journalism at Michigan State University. Her journalistic interests include undocumented immigration, international journalism and the criminal justice system. She hopes to become a reporter for CNN, NPR or a local Michigan news outlet.
Krasl Art Center (KAC) will host the 2021 Krasl Art Fair on the Bluff in person on Saturday, July 10, and Sunday, July 11. Safety precautions will be in place to keep the vibrant community of artists, patrons, and event supporters safe in ever-changing times.
In 1962, a small handful of local artists held a clothesline art exhibition along scenic Lake Bluff Park in St. Joseph. Those artists then formed the St. Joseph Art Association which, in 1979, through the beneficence of George and Olga Krasl, built Krasl Art Center. Over the years, the fair became one of the top-ranked juried art fairs in the nation and grew to become one of the peak summer events in southwest Michigan. When the COVID-19 Pandemic took hold in 2020, the fair paused for the safety of the 50,000 visitors, 200 artists, 500+ community volunteers, and our local neighbors.
“We are grateful to the community for their many years of support for this beloved event,’ KAC Executive Director Julia Gourley Donohue. From considering plans for 2021 to approval, and now as we finalize how to implement plans, we remain fortunate to have the leadership of many volunteers who will help ensure a successful and safe event this year. The new, advance timed ticketing plan will enable us to keep crowd sizes down for safety and in accordance with Executive Orders. Admission fees support expenses associated with planning the Art Fair and Krasl Art Center’s year-round free to all gallery and outdoor sculpture exhibitions. We can’t wait to see our masked-up patrons once again shopping with living, working artists at the Krasl Art Fair on the Bluff.”
What to expect for the 2021 Krasl Art Fair on the Bluff:
All guests are asked to secure a timed ticket in advance.
Tickets are $5 per person age 2 and older and free for those under 2. Tickets will be available online mid-May.
To manage attendance size, a limited number of timed tickets will be available for each time slot.
Gated event. Lake Bluff Park will be gated to the north and to the south of Broad Street.
Cloth or paper masks are required for all guests, volunteers, artists, and KAC staff age 2 and up.
Increased hand sanitizing stations.
Artist vendors only (In lieu of a food court, guests are encouraged to explore local restaurants in downtown Benton Harbor and St. Joseph during their visit).
Stay up-to-date on decisions for this year’s event and learn other ways you can volunteer by signing up for email updates at krasl.org/art-fair/event-information/
Dust off your dancing shoes because the seasonal kick-off celebration Jump Into Summer at the Saugatuck Center for the Arts is right around the corner. Join SCA on June 4 for a free, socially-distanced event featuring live music, visual arts, community art projects, all-ages activities, local vendors and, most importantly, opportunities to connect with community members and friends.
Mike Mains and The Branches
After a cold-weather pause on live music at the SCA, the Outdoor Plaza Stage is ready to be rocked by Mike Mains & The Branches at 6 p.m.. Texas-born, Michigan-bred and Nashville-based, this electrifying indie-pop outfit has built a reputation on intricate instrumentation, aggressive vocals, and unforgettable live performances.
While dancing isn’t required, the music of Mike Mains & The Branches will have you moving and grooving, which is enthusiastically encouraged in the designated dancing areas.
“We are so excited to be bringing this festive, celebratory event back to Saugatuck,” says the Center’s Executive Director Kristin Armstrong. “This event is a step closer to what we have always known and loved about gatherings, including safe social distancing practices.”
In addition to the tunes, don’t miss the opportunity to meet esteemed Chicago muralist Sandra Antongiorgi, who will be on site for the opening of the SCA’s summer exhibition, “Elevating Humanity: Forging Healing Through Connection.” This collection of works encourages visitors to recognize what we all share and open their minds and hearts to connect with those most marginalized by systemic oppression.
Sandra Antongiorgi
Want to leave your mark on the SCA space? Visitors of all ages have the chance to be a part of a community art project inspired by Antongiorgi’s work. The SCA Education Team invites guests to join a collaborative project building a magnet mural, inspired by Sandra’s work, on the SCA’s soaring arches. Add your unique piece and see the mural grow! There will also be make-and-take activities available if families prefer to create at home.
Guests can also follow the dancing, costumed crossing guards across the street to Coughlin Park for a variety of family-friendly art activities as well as booths, manned by community volunteers, featuring fun games, engaging learning opportunities, and giveaways.
Soak up the Saugatuck sun while enjoying this event on the SCA’s newly-renovated and refreshed Outdoor Plaza Stage. Grab a drink from the bar and a delectable snack from an array of food trucks then relax with your family and friends and dance to live music – all in the fresh air.
Keeping the community’s safety in mind, safe distancing will be strictly enforced and thorough cleaning procedures implemented throughout the event. Masks are mandated for all guests over the age of 2.
For additional information about Events at the Saugatuck Center for the Arts, exhibits and resources, visit sc4a.org or contact Megan Scheerhorn by email megan@sc4a.org
If you drove past Lamar Park lately, we just wanted to let you know that your eyes and ears were not deceiving you. Yes, those were the sounds and lights of a carnival you heard and saw.
The Wyoming Spring Carnival returned this year and will be operating through May 1. The carnival was cancelled in 2020 due to the COVID pandemic. This year, after reviewing safety measures, city leaders decided to host the carnival this year.
“What says family fun like a spring carnival?” said Wyoming’ Recreation Director Krashawn Martin, who added the decision was made to help with the overall mental health of the community which has had to deal with the COVID pandemic over the last year.
The carnival features various rides, games and food options. (Supplied)
The carnival will inlcude various rides, games and food options. To help keep all participants, employees, and vendors safe, TJ Schmidt & Company is operating under enhanced health and safety measures in response to the COVID pandemic.
All participants are required to wear masks while attending the carnival.
The spring carnival will run Monday – Thursday from 4 – 8 p.m.; 2 – 8:30 p.m Friday; and noon – 8:30 p.m. Saturday and Sunday.
Proceeds from the carnival support City of Wyoming Parks and Recreation services and the Greater Wyoming Community Resource Alliance or GWCRA. Funds raised support youth scholarships and youth and family programming through the Wyoming Parks and Recreation Department. The GWCRA distributes funds to the community through their annual grant awarding process.
For more information about the carnival, contact the Wyoming Parks and Recreation department at 616-530-3164.
Bands, Brews and BBQ Festival will return July 10 at Big Rapids. (pxhere.com)
By Sandra Braden Mecosta County Visitors Bureau
The Bands, Brews and BBQ Festival committee are excited to announce that they will be back this summer at the Big Rapids Bandshell on July 10 from 2 p.m.- 10 p.m., for an amazing day of Bands, Brews and BBQ.
In an effort of looking for new and exciting ways to generate greater awareness of the Big Rapids Region, the Mecosta County Visitors Bureau (MCVB) partnered with the Big Rapids Lions Club in 2019 to bring back the highly anticipated Blues, Brews and BBQ Festival. “This has been a great partnership between the two organizations,” stated Connie Koepke – Executive Director of the Mecosta County Visitors Bureau. “The MCVB’s mission is to market the area’s tourism highlights in hopes of capturing overnight stays at area hotels, as well as return visits to the hotels,” which is where the Visitors Bureau receives its funding from. The Lions Club mission is to raise funds that can be used in support of a large variety of activities that improve their communities and help people in need. Dave Hamelund with the Big Rapids Lions Club states, “Some of the Lions Club projects include assisting the hearing impaired, providing diabetes awareness and education materials, working on environmental projects and developing youth programs.”
With the two organizations working together on this amazing event, they are able to not only accomplish both of the groups’ missions and goals, but also create an extraordinary event that can be enjoyed by all. “You may have noticed a change in the name of this year’s event, altering Blues to Bands.” This allows the ability to offer more variety of musical styles and bands as this annual event continues throughout the years to come,” noted Koepke.
The day of the event is set for Saturday, July 10, from 2 – 10 p.m., which is a great kickoff to fair week that begins on Monday the 12. The festival will not only include amazing music throughout the day but also local restaurants, offering at least one BBQ themed item, a beer tent as well as a vendor area for community businesses and/or crafters to sell their wares. Cost for a vendor table is just $25 for the day.
The Mecosta County Visitors Bureau, whom is once again sponsoring the event, noted that there is one other change in this year’s festival. There will not be a charge or ticket cost to attend. The festival will be FREE and open to public. “We are asking that those attending do offer a donation that will go towards the Lions Club and the organizations that they support along with a small portion going to help toward next year’s event expenses,” stated Dave Hamelund of the Big Rapids Lions Club.
Current schedule for the day includes: Kickoff with the Veterans Warrior Motorcycle Club and a Salute to our Veterans, National Anthem (performed by Alison LeVeque) and then a fun-filled day of nonstop Bands, Brews and BBQ.
This year’s musical lineup includes: Key West Permafrost Blues Band, Rochelle & the Spoilers, Brenda Loomis Band and Benzing-Graves Collective. The festival’s MC will be by local musical talent Kelly Quinn. Quinn will also performing during the bands’ transitioning between their sets/acts.
If you are interested in more details and/or to purchase a vendor table at the event, please reach out to the Mecosta County Visitors Bureau at director@bigrapids.org or by calling 231.796.7640.
Through Sunday, Aug. 23, Celebration! Cinema South is hosting a Fair Food event in support of the Kentwood Athletic Boosters. They have elephant ears (five trucks), funnel cakes, deep fried Oreos, Lemon Shake-Ups, corn dogs, Philly steak and cheese, cheeseburgers, cotton candy, caramel apples, candy apples, popcorn, chicken nuggets, tater tots, fresh cut French fries, sausage and snow cones. The event is from noon to close (noon to 9 pm. through Saturday and noon to 8 p.m. Sunday)
Sprinkle Away!!! Yeah!!!
Yep! Betty, Sue and Johnny can now run through the sprinklers as the City of Wyoming announced it had completed the repair of the larger of two transmission water mains. Through the efforts of its customers, who reduced their water demand by half along with the quick work of the contractors, the main was fixed in about a week and half with the ban being lifted on Wednesday and the city announcing “Sprinkle Away.”
Go On an Art Walk
Disappointment reigned supreme when it was announced that COVID-19 had put the kibosh on this year’s ArtPrize activities. As others scrambled to fill in the gaps, we discovered there is quite a bit of art — both new and old — for any resident to take their own art tour through downtown Grand Rapids. WKTV Intern Shallom Kimanzi offers up her own art walk through downtown, where she discovers just how much art downtown Grand Rapids has to offer.
Fun Fact: Where does the name August come from?
In the original Rome calendar, August was called Sextilis because it was the sixth month of the year. When January and February was added, it became the eighth month with Julius Caesar adding two more days to the month so it had 31 days. Later, it was renamed to honor Rome’s first emperor Caesar Augustus, who was Julius Caesar’s adopted son and heir.
Write it on your heart that every day is the best day in the year. He is rich who owns the day, and no one owns the day who allows it to be invaded with fret and anxiety.
Oh how we hate to start off by being the bearer of bad news, but according to state law, fireworks are allowed June 29 – July 4. So if you are planning to light up the skies this weekend, don’t. If you get caught, you could face upwards of a $1,000 civil fine. For more on the rules and how to prepare your pets, click here.
Give Some Love to Local Businesses
Independents Week starts Saturday. Hosted by LocalFirst, this special event celebrates the entrepreneurial spirit by supporting local businesses who could use a lot of love right now after being closed for 10 weeks or more. Starting on Monday are different themes each day to help inspire residents on how they can be supportive. For more information, click here.
Feeding the mind and the stomach
The KDL Kentwood, Kelloggsville, and Wyoming branches will all be offering the Meet Up and Eat Up program. a free lunch program for K-12 students. (WKTV).
The Kent District Library announced it has expanded the Meet Up and Eat Up summer food program for K-12 students. Students can visit one of 12 KDL branches such as Kentwood, Wyoming or Kelloggsville, and receive a free meal. Click here for more information. Kent ISD has announced the program Summer Brain Gain for students in K-12. The program is designed help students stay sharp over the summer and avoid the usual knowledge drain that happens when students are out of school for a long period of time. The program is offered through Aug. 7. For more, click here.
An early design to provide cool air to car passengers. (Wikipedia)
Fun Fact
When the temperatures and humidity are high, we all enjoy a little cool air as we drive around in our automobiles. We have Detroit’s Packard Motor Car Company to thank for this luxury. In 1939, the company was the first automobile manufacturer to offer an air conditioning option. Made by Bishop and Babcock (B&B) of Cleveland, Ohio, the units were large, taking up half the trunk space. The system also was not reliable and had no temperature control. The option was discontinued in 1941 with other companies eventually perfecting the air condition option for cars. While air conditioning (amongst other things) has become a standard on today’s automobile that was not always the case about 40 years ago. Air conditions partly become popular because it was more aerodynamic for the car windows to be closed while going down the road then opened to cool off the riders.
As part of its commitment to helping customers save money every day and reducing its environmental impact, SpartanNash today announced it is relaunching its Flashfood® pilot program at five West Michigan Family Fare stores.
The Flashfood app allows store guests and community nonprofits to purchase food nearing its best-by date at savings of up to 50 percent off. Eligible items include meat, produce, seafood, deli and bakery products.
The five participating Family Fare stores testing the Flashfood app are located at:
2245 84th St., SW in Byron Center
1415 E. Fulton St. in Grand Rapids
2755 Lake Michigan Drive, NW in Grand Rapids
1225 Leonard, NE in Grand Rapids
6127 Kalamazoo Ave., SE in Kentwood
Through the partnership, Family Fare shoppers can download the Flashfood app and browse grocery deals. Purchases are made directly from the shoppers’ phone and picked up from the Flashfood area in participating Family Fare stores.
The Flashfood pilot was first launched in February 2020 but was temporarily halted due to the onset of the coronavirus pandemic. Given the success of the initial pilot, SpartanNash plans to expand the partnership at the end of the month, with additional stores to be announced soon.
“We are excited to relaunch the Flashfood app for our customers and expand the program to additional stores, making it easier than ever to save time and money at Family Fare,” Director, Retail Consumer Innovation Matt Bennett said. “The Flashfood app also gives us the ability to reduce food waste while increasing access to lower cost fresh foods – making it a win-win for our customers and the environment. Our aisles are filled with a variety of perishable foods, and as we get near the best-by dates, we want to make sure customers know about the savings available to them.”
Flashfood is a Toronto-based mobile app that operates in more than 450 grocery locations throughout Canada, Michigan and Wisconsin. The mobile app is free and available on iOS and Android.
After downloading the Flashfood app, customers can select a participating Family Fare store, choose the items they want to purchase and pay for them directly on the app, then pick up their items and confirm their order at the customer service counter. To make it even easier, the purchased food will be stored at the front of each participating Family Fare in refrigerators and on storage racks until the store guest picks them up.
The Flashfood app pilot is another way SpartanNash is fighting food waste and hunger in local communities. SpartanNash also partners with local food banks and food pantries throughout the company’s footprint, donating pantry staples and shelf-stable products as well as fresh dairy, meat and produce.
“Reducing food waste and building stronger communities are both important parts of SpartanNash’s corporate responsibility commitment,” Vice President, Corporate Affairs and Communications Meredith Gremel said. “At SpartanNash, we are always looking for positive changes we can drive as we ‘take food places’ in more socially responsible, environmentally sustainable ways, and the Flashfood app is another way we can do that – all while benefitting our store guests and community partners.”
As food supplies diminished during the recent statewide Stay Home, Stay Safe order, Hand2Hand officials were left with how to secure large quantities of food to help feed the thousands of children who rely on the organization and its church partners for weekend meals.
“Our founder Cheryl Hondred was praying on how we could feed these families also knowing that area restaurants were deeply impacted by COVID-19 as well,” said Jodi Joseph, director of growth for Hand2Hand. “Then she had this idea and it just started to grow.”
The idea became the Win Win program where Hand2Hand was able to take matching grant money to purchase gift cards from local businesses which in turn the organization would give to families to purchase meals at the restaurant.
Lombardo’s Pizza, 2307 Lee St. SW, Wyoming, was one of the 30 restaurants that participated in the Hand2Hand Win Win program. (WKTV)
Local restaurants were asked to create meals, not including drinks, that would feed a family of four but that the restaurant would still make a profit on, Joseph said. Gift cards would be purchased for $10, $15, or $20 and then distributed to the families who in turn could go to the restaurant to get the WinWin meal, she said.
“We were just blown away by the generous response of the community,” Joseph said. The Peter C. and Emajean Cook Foundation and the David and Carol Van Andel Foundation provided a $30,000 matching grant. Community members stepped up to foundations’ challenge contributing $40,000 to the program allowing Hand2Hand to raise a total of $70,000 in a short time.
“We have given out 4,100 gift cards and have heard numerous stories and testimonies from families who were so grateful to receive a warm cooked meal from restaurants that treated them so well,” said Hand2Hand Founder and Executive Director Cheri Hondred in a wrap up video about the program.
Through the effort, Hand2Hand was able to connect with more than 30 restaurants from 17 of the 37 school districts that the organization serves. Some of the restaurants were Two Guys Brewing, Lombardo’s, and Russ’s in Wyoming and The Candied Yam in Kentwood.
“At a very early age, my twin sissy and I experienced the pain of being hungry before we were adopted,” said Jessica Ann Tyson, owner of the Candied Yam as to why she participated in the Hand2Hand Win Win program. “Being able to partner with organizations, like Hand2Hand, gives us the opportunity to empathize and give back in a way that makes a big difference to someone. We are also grateful to keep our team working so we can continue making this food with great love to share with others.”
Wyoming’s TwoGuys Brewing also participated in the Hand2Hand Win Win program. Pictured is TwoGuys managing partnerTom Payne. (WKTV)
Nick Lombardo owner of Wyoming’s Lombardo Pizza, located at 2307 Lee St. SW, said the program did help in bringing traffic to his restaurant.
“The first couple of weeks we were down,” said Lombardo, who’s restaurant is mostly takeout and delivery. He added that the opportunity to be a part of the Win Win program gave the restaurant a chance to give back while keeping busy at the sametime.
Hand2Hand, which is based in Hudsonville, partners with about 119 area churches and businesses to provide weekend backpacks to more than 8,000 area students in 206 schools. Gift cards were dispersed to families who are part of the Hand2Hand program.
Now that the Stay Home, Stay Safe order has ended, the Win Win program also has wrapped up as well. Looking back at its success, Hondred, through the Hand2Hand blog said the program really was a blessing to the families as it provided a break and a special treat to them while providing stability and income to the partnering 30 restaurants.
As the weather starts to cool down, it’s time to start looking for ways to keep warm. While cozy blankets and cranking up the heat can help, so will having hot food. At the same time, it’s important to keep your health in mind and remember that as you age it’s not as easy as it once was to whip up complicated meals.
Having recipes in hand that are hot, healthy, and easy to prepare can make a big difference when it comes to planning out your meals and shopping trips. Take a look at these fifteen different dishes from Good Housekeeping and Delish that meet all these criteria—and taste amazing as well!
Courtesy Vista Springs Assisted Living
Satisfying chicken dishes
1. Light Chicken Parmesan⼁Cook Time: 25 minutes
This light take on a classic Italian dish can be prepared in under a half hour and will meet your cravings without packing on calories the same way a heavier, traditional Chicken Parmesan would.
Casseroles are a great way to make a delicious meal without having to spend a long time in front of the stove—just combine the ingredients and bake! This dish features healthy grains like wild rice and great vegetables like brussels sprouts and sweet potatoes.
4. Apple Cider Glazed Chicken⼁Cook Time: 35 minutes
What better way to celebrate fall than with a recipe featuring everyone’s favorite autumn drink, apple cider! This sweeter take on chicken will help you get into the fall spirit while ensuring you keep eating healthy at the same time.
Nothing else can warm you up and satisfy your taste buds the way good soup will! This pumpkin soup is simple, but the sage and mushroom garnish will make you feel like a professional chef.
This flavorful soup combines black beans, red onion, and jalapeño to make a deliciously spicy dish that will make you forget about the chilly weather, all while taking only a half hour to make.
Cauliflower is a great versatile food that can hold a lot of flavor. This simple soup only uses a few ingredients, but the outcome is so hearty and healthy that you wouldn’t believe it was so easy to put together.
9. Butternut Squash & White Bean Soup⼁Cook Time: 45 minutes
If you love butternut squash soup but want to add a little more, then try this variation. With white beans and chickpeas, this take on the original adds some extra heartiness and flavor.
Don’t let the long cook time scare you away! This meal only requires about 20 minutes of prep, and the rest takes care of itself in a slow-cooker. Start it in the morning and have a delicious meal ready for dinner!
Cut back on carbs normally found in pasta with this spaghetti squash substitution. Spaghetti squash is easy to prepare and can help you get your favorite flavors in a healthier way.
Another recipe featuring spaghetti squash, this cheesy dish has all the makings of a great pizza without the empty calories. Warm and tasty, this meal will fill you up in the same amount of time it would take to get delivery.
This cauliflower and broccoli dish is a great way to get the recommended helping of vegetables while making a recipe for the cold weather in only 20 minutes.
Being able to make simple, healthy meals that taste great is a useful skill, especially as you continue to age. Cooking shouldn’t be an all-day task, and it’s important to find foods that aren’t just delicious, but provide additional benefits for you and your health as well. Try these dishes out and stay warm and healthy all year long!
Michigan produce is in season, and there is no better time to shop with all of your senses. The smells, colors, textures, sounds and tastes of the markets will aliven and inspire you.
Michigan is second only to California in the variety of fruits and vegetables grown, so each week farmers markets have new items. Eating a variety of colors will benefit your health and add color to your plate. A diet rich in bright colors helps ensure your intake of daily vitamins and minerals.
Red – heart strong
Found in tomatoes and peppers
Orange – eye health
Found in carrots, peppers, tomatoes and sweet potatoes
Yellow – immune system
Found in squash, beans and tomatoes
Green – strong teeth and bones
Found in kale, spinach, peppers, peas, broccoli, lettuces and green beans
Blue and purple – memory
Found in blueberries, eggplant, beets, carrots (look for the purple variety) and lettuces
All fruits and vegetables are full of the things we need and low in the things we need less of, such as fat, sodium and cholesterol making them helpful in reducing risk for diseases such as heart disease, diabetes, and cancer.
To promote our robust Michigan agriculture, economy and the health of seniors, Michigan has entered a partnership with agencies including local Commission on Aging distribute thousands of dollars in MarketFresh coupons. These dollars are used to purchase fresh fruits and vegetables across the state. In three counties of northern Michigan (Charlevoix, Cheboygan and Presque Isle) alone, $24,000 in coupons have been distributed to income eligible seniors.
Double Up Food Bucks program allows recipients Michigan Bridge Card / Electronic Benefit Transfer (EBT) to swipe their card for tokens that can be redeemed at the market and double the value up to $20. Double Up Food Bucks helps you double the amount of dollars you can spend on Michigan produce.
Ideas to incorporate the recommended 2-3 cups of produce (based on age, gender) include eating some at every meal and snack. Suggestions I’ve heard from seniors across northern Michigan at MarketFresh presentations include:
Breakfast — smoothies, omelettes, and cereal/oatmeal topped with fruit
Lunch — salads, lettuce/tomatoes on sandwiches, grapes added to chicken salad, and tacos
Dinners — steamed vegetables, stir fry with rice, and grilled
Snacks — celery and peanut butter, raw cucumber spears, and sliced fruits
Enjoy the bountiful benefits of farm market shopping. Your health and local economy will thank you.
The summer months in Michigan offer plenty of locally grown, fresh and healthy food choices. But what if you rely on food assistance dollars for your grocery budget? Can you use them at the farmers market or a roadside stand? The answer is yes! There are programs specially designed to help everyone access local produce.
Double Up Food Bucks
This program will match the money you spend on SNAP-eligible foods at the farmers market using your Bridge card. You can receive up to $20 in Double Up Food Bucks per market day. Just take your SNAP Bridge card to the market’s office or info booth before you shop. Learn more here.
WIC Project FRESH
WIC (Women Infant and Children) clients qualify for this program. Clients can receive five coupons worth $5 each to spend on fresh, local produce. Coupons can be used any time between June 1 and October 31. Vendors and/or farmers markets must have a contract to accept the coupons and will have a sign posted reading “Project FRESH Coupons Accepted Here.” Learn more about Project FRESH here.
Senior Market FRESH
Similar to the WIC program, Market FRESH provides eligible seniors with ten coupons worth $2 each to use with vendors/farmers markets contracted to accept them. Coupons are accepted June 1 through October 31, and participating vendors/farmers will have a sign posted reading “Senior Project FRESH/Market FRESH Welcome Here.” Learn more about the program and eligibility here.
The following farmers markets in Kent County participate in the Double Up Food Bucks, Project FRESH and Market FRESH programs.
Byron Center: Byron Farmers Market
Grand Rapids: Fulton Street Farmers Market, Southeast Area Farmers’ Market
Your Community in Action! is provided by ASCET Community Action Agency. To learn more about how they help meet emergency needs and assist with areas of self-sufficiency, visit www.communityactionkent.org.
In Kent County, more than 47% of K-12 students were eligible for free or reduced-priced lunch in 2015. Nearly 50,000 children in our community rely on school meals to get the nutrition they need. What happens in the summer when school isn’t in session? How do families on very limited budgets provide those meals?
To address this issue, many groups in our community host summer meal programs. These programs provide free meals to children under the age of 18 on weekdays throughout summer break. This helps families stretch their food dollars and ensures kids are getting healthy, nutritious meals when they’re not in school. Many locations offer both breakfast and lunch.
Multiple hosts will be providing free student meals across Kent County this summer. Click the links below to find a location near you.
If your family is struggling to put food on the table, ACSET Community Action Agency (CAA) can also help. The Emergency Food Assistance Program (TEFAP) provides low-income families with nutritious, pantry staples once per quarter. Many distributions are happening this week!
Find TEFAP distribution locations and dates on their website at: http://bit.ly/CAAFood.
Your Community in Action! is provided by ASCET Community Action Agency. To learn more about how they help meet emergency needs and assist with areas of self-sufficiency, visit www.communityactionkent.org.
The official start of summer – Festival of the Arts – kicks off in just a couple of weeks –June 2, 3, 4 – and there is already a buzz about some of the programs and partnerships for this year’s event.
“Festival embraces the tradition and sense of community ownership while at the same time recognizing the need for change and improvement, as long as the core values of the event are retained,” said Lisa Radeck, 2017 co-chair. “Each year, new activities and performers are added, new volunteers are sought, and we strive to empower new and alternative forms of artistic expression. As the community grows, we grow, together. The tradition continues by diversity and inclusion.”
One of the biggest changes is the revamping of the children’s activities and performances to create “Kids’ World” at Rosa Parks Circle stage during all three days of Festival.
Family favorite kids’ activities such as Mad Hatter will be joined with new activities from a host of local organizations. Some of the activities are: Sack Suppers with Kids Food Basket, design-a-diaper with Great Start Collaborative – First Steps, Camp Curious with the Grand Rapids Public Museum, animal visits with John Ball Zoo, hands-on health and proper nutrition projects with Ferris State University School of Pharmacy, and a dance and motion project with Grandville Avenue Arts. Sunday will be International Day with the Grand Rapids Sister Cities organization and Bethany Christian Services, providing a day of international arts and entertainment emphasizing “Kids from around the World.”
Friday stage performances at Rosa Parks Circle stage include the Gemini Brothers, Dilly Songs with Kevin Kammeraad, and Miranda of “The Miranda Show.” (Note this is not a park party event.) Saturday features Jim the Spoon Man, John Ball Zoo, Dilly Songs, and the Grandville Avenue Arts and Humanities.
There are numerous other activities beyond Kids’ World and the stage performances. Everyone gets a chance to join in on hands-on participation fun with Adult Paint-In and Swingin’ Art, and returning for the first time since the late ’80s, Festival is bringing back block printing to the Printmaking Booth! Block printing will be on paper with blocks made by participants in past printmaking workshops or by using block letters to print your own name or favorite saying, and visitors can also participate in screen printing by bringing their own material or purchasing a plain white t-shirt in youth and adult sizes for sale at the booth.
The other popular Festival stages, Calder, City, and Outer Fringe will be open and hosting a wide variety of performances by artists from eight West Michigan counties represented at Festival. New this year is the Kendall Stage, located on Pearl Street between the Ferris State University’s Kendall College of Art and Design’s main building and the Kendall Galleries located in the Woodbridge N. Ferris Building.
“The Festival 2017 Regional Arts Committee is thrilled to be working with Kendall College of Art and Design of Ferris State University,” said Regional Arts Co-Chair Fred Bivins. “Everyone there has been a pleasure to work with, and we feel like we’re coming home to the Fed Galleries in the former Federal Building, now the Woodbridge N. Ferris Building, as the show was there for many years when the building housed the Grand Rapids Art Museum and for several more when the City of Grand Rapids allowed us its use for the show.”
While the main Festival activities are always the first full weekend in June, the Festival Regional Arts Exhibition starts the celebration a few days earlier with its opening reception on May 31 from 5 – 8 p.m. The exhibition will be up from June 1 to July 15.
Each year, Festival invites a local artist or group of artists to carry the tradition forward in the design of a poster. The 2017 “Make it a Family Tradition” theme is reflected by the four artists who created this year’s poster. Their names are familiar to many in the region: author and illustrator Ryan Hipp; puppeteer, artist, and “Tomato Collection” author Kevin Kammeraad, Kammeraad’s son and artist Carlos, and retired Rockford High School art teacher Ken Vidro. They have made Festival of the Arts their own “family tradition” with the multi-generational poster collaboration. The artists are also longtime participants at Festival, for the last ten years their artwork has been featured in the Art Sales Tent, which is partly the reason the 2017 co-chairs Radeck and Merrie Pieri-Clark selected them to design this year’s colorful poster.
Visitors to Festival 2017 are encouraged to visit the Art Sales Tent where they will find favorites new and old, as several area artists and artisans will be on hand selling unique items and are happy to share information about their work.
Last but certainly not least, Festival continues the tradition of including the culinary arts in its mix, where year after year visitors experience flavors from around the world along the streets of downtown Grand Rapids. More than twenty-five food booths operated by non-profits will be offering a variety of items from the popular souvlaki sandwich to popcorn and much more. “We are excited to welcome a couple of new food offerings which includes tamales!” said Pieri-Clark.
Opening ceremonies will follow tradition, with the celebration kickoff at noon on Friday, June 2. New this year is a second ceremony on opening day for those coming later in the evening. The second ceremony will take place at 7:00 p.m. Friday.
For all the latest information about Festival of the Arts, including performance schedules, activities, and food booths, visit www.festivalgr.org or check out the organization’s Facebook page at Facebook.com/festivalGR.
Households in the U.S. reported spending about 12% of total income on food in 2015. That’s nearly $600/month spent on groceries and eating out. For the many Americans who live paycheck-to-paycheck, saving on their monthly grocery bill could make a big difference. The extra cash could be used to start an emergency fund or pay off debt. Here are five ways to get started:
Eat at home. Sitting down for a meal can be difficult for busy families. Eating out is much more convenient, but it comes at a price. Try to plan and prep meals ahead of time to make eating at home easier. You’ll save money and probably make healthier choices, too.
Plan your shopping trips. Avoid multiple, small trips to the grocery store. They can add up quickly! Instead, do all your shopping for the week at one time. Make a list based on your meal plan and stick to the list to avoid unnecessary purchases.
Check out the weekly ads. When you plan your grocery trip, check your weekly ads before you go. See if any of the items you need are on sale. If you have more than one store near you, compare prices to see where you can save the most money.
Look for the best deal. Grocery stores tend to put the most expensive items at eye-level, where you will see them first. Look to the top and bottom of the shelves to find less expensive options. Taking a few extra seconds to compare prices at the shelf can save you a lot at checkout.
Consider generic brands. Many generic brands are nearly identical to their brand-name counterparts but cost much less. Check the ingredient labels to ensure you are getting the same product and save a lot when you switch to generic brands.
If you or someone you know is having trouble putting enough healthy food on the table, ACSET Community Action Agency (CAA) can help. ACSET CAA works with community partners around Kent County to provide food assistance to low-income households. To learn more about qualifications, distribution dates and locations, visit CAA’s website.
Upcoming distribution locations and dates:
SECOM Resource Center
1545 Buchanan Ave SW, Grand Rapids, MI
Tuesday, May 30, 2017
9:00 a.m. to 4:00 p.m. or while supplies last
North Kent Community Services
1075 Northland Dr NE, Rockford, MI
Thursday, April 13, 2017
9:00 a.m. to 3:00 p.m. or while supplies last
Kent County Human Service Complex
121 Franklin St SE, Suite 110, Grand Rapids, MI
Thursday, April 13, 2017
1:00 to 7:00 p.m. or while supplies last
Sometimes life can bring unexpected challenges. The loss of a job, unexpected medical bills or a house fire can make a financially stable family face homelessness. Unfortunately, unexpected emergencies can happen at any time. There are many organizations in Kent County that provide assistance in these situations. But how do you know whom to contact? What if you need help with food and paying utilities and rent all at the same time?
There is one resource that connects residents to more than 2,900 services in Kent County. The Heart of West Michigan United Way’s 2-1-1 database is the first place families should go in their time of need. Information can be easily accessed by calling 2-1-1 anywhere in Kent County, emailing HWReferral@incontactemail.com or online at: http://www.referweb.net/hwmi/. They even have their own app available for androids and iPhones — just search Kent 2-1-1 to download.
Whatever your situation, you are not alone. In Kent County, it is estimated that 39% of households are struggling to afford basic needs. Last year our local 2-1-1 answered 65,000 calls for help. Most calls are for assistance with:
Food
Healthcare
Housing
Utilities
Transportation
The database also offers resources specifically for Veterans and information on employment services, education and arts & recreation.
Your Community in Action! is provided by ASCET Community Action Agency. To learn more about how they help meet emergency needs and assist with areas of self-sufficiency, visit www.communityactionkent.org
Inside a 40-foot mobile classroom parked outside their school, Southwood Elementary students got to the “true core” of their food — its basic building blocks — by extracting DNA from wheat germ. The activity followed a multi-step process and ended with little bits of goo on paper clips fashioned into hooks.
Resulting in “oohs,” “ahhs” and looks of both fascination and disgust, they had successfully separated DNA using a mix of water, alcohol and detergent.
Kyle Olsen and Zack Myers work together
During the lesson taught by Lindsay Grasman, a science lab educator at Food, Agriculture & Resources in Motion (FARM), fifth-graders learned about agriculture, and how genetics play a role in all living things including the crops raised by Michigan farmers.
Kentwood Public Schools is piloting the FARM program through the Michigan Farm Bureau’s Agriculture in the Classroom program. It is the brainchild of a group of farmers working with 26 Michigan county farm bureaus. The pilot program continues through June with 26 schools in Kent and Oakland counties.
The purpose, Grasman said, is to help teach students about how food gets to the table and the role of agriculture in their lives. The mobile lab is equipped with tablets, where students work in lab spaces, and other technologies for presenting lessons tied to Next Generation Science Standards, a set of teaching guidelines for kindergarten through 12th-graders.
In Michigan, agriculture is the second largest industry in contributing more than $101 billion to the state’s economy, according to the Michigan Agriculture in the Classroom website. Michigan produces more than 300 commodities, making it the state with the second most diverse agriculture industry in the nation, behind California.
Hector Rodriguez adds the wheat germ
Every Living Thing
“It helps them learn more about where their food and fiber comes from,” Grasman said. “We want them to have a more informed consumer base.”
The genetics lesson had students’ interest piqued.
“I thought it was very cool to learn that DNA is actually in every living thing, even wheat,” said Kyle Olsen.
Added Breanna Duron: “I didn’t know wheat had DNA. I thought only animals did. I like how they didn’t just show us in a movie. They had us do it ourselves and see it with our own eyes.”
The lab offers several other activities, including making plastic out of corn starch, measuring contaminants in water, making soy-based crayons, and food safety.
Nancy McKenzie, the district’s STEM coordinator, requested Kentwood be included in the pilot program. Seven district elementary schools participated. “I’m sure most of them don’t know where food comes from before the grocery store,” she said. “This gives them a little insight into that, one little part and parcel of the agricultural business, but it also fits with all our science standards.”
Alissa Minaker looks at the DNA she extracted from wheat germ
“I love to see the excitement they get when they go through the whole process and get to the end product. It’s fun to see them excited about working in a lab setting.”
The Michigan lab was modeled after the Mobile Science Activity Center from Kentucky’s Department of Agriculture, which visited North Godwin Elementary, in Godwin Heights Public Schools in 2015 at the request of Michigan Farm Bureau.
Check out School News Network for more stories about students, schools, and faculty in West Michigan.
