Tag Archives: Promote Michigan

Local author shares ‘spirited’ stories in new book about Michigan’s haunted lighthouses

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By Jeremy Witt
West Michigan Tourist Association

Michigan is home to more lighthouses than any other state and some 30 of those are rumored to be haunted by the spirits of former keepers, mariners, and others with ties to these historic beacons.

Inside the pages of “Michigan’s Haunted Lighthouses,” long-time writer and promoter of all things Michigan, Dianna Stampfler, shares stories of those who dedicated their lives—and afterlives—to protecting the Great Lakes shoreline. The 144-page book, part of The History Press “Haunted America” series, is now available for purchase online at MiHauntedLighthouses.com for $19.99 (plus shipping/handling and tax). All copies purchased from the author are autographed and/or personalized.

“I have been researching, writing and presenting programs about Michigan’s lighthouses and their keepers for more than 20 years,” says Stampfler, who launched her company Promote Michigan in 2004 after serving for seven years as the marketing and media director with the West Michigan Tourist Association.

“I am honored that The History Press contacted me asking if I was interested in writing a book for them. I know many of these stories intimately, but I’ve been digging in even more to find photos, historical records, newspaper clippings and other details that shed light on the history of these beacons. I have even uncovered some facts that contradict what I previously believed about some of the keepers, which is exciting to me and hopefully to my readers.”

Throughout the year, Stampfler will present several public programs at libraries around the state where she will share these spirited stories – including the premiere date on Friday, March 22 at the Historical Society of Michigan’s Local History Conference in Sterling Heights. For the schedule of upcoming events, or to book a program, visit the Promote Michigan Speaker’s Bureau online.

Stampfler has been professionally writing and broadcasting since high school. She holds a bachelor’s degree in English with an emphasis in Community Journalism and Communications with an emphasis in radio broadcasting from Western Michigan University. She is a member of the Great Lakes Lighthouse Keepers Association, Great Lakes Maritime Museum, Great Lakes Shipwreck Historical Society, Historical Society of Michigan, Michigan Maritime Museum, National Museum of the Great Lakes and West Michigan Tourist Association. Stampfler was born and raised in Plainwell but currently lives in Walloon Lake, where she welcomes visits from her two adult children, her family, and friends.

Turning Off, Shutting Down & Disconnecting… Easier Said Than Done!

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Michigan LightsBy: Dianna Higgs-Stampfler – Promote Michigan

 

After coming back from a week of glamping at Camp Buttercup in Dexter (story coming soon), I have done a lot of thinking about disconnecting…about shutting down, turning off, recharging. In today’s fast paced world, we definitely need to find times to do this. And, just like each of us has our own wiring formula that dictates HOW we work (and how MUCH we work), the reboot time varies from person to person. For me, just a couple nights under a canopy of trees was enough to redirect my energies away from my laptop and my cell phone to books, magazines and notepads for journaling my thoughts. It wasn’t much…collectively maybe a couple hours, but it was enough for me.

 

Someone asked me recently to “shut it off…” to STOP talking about Michigan, just for one night. They might have had better luck saying “stop breathing…” “stop loving…” “stop living…” I know I can be too much for some people, my intensity and love for Michigan is overwhelming, even for me, at times.

 

I guess some could find it annoying the way I sneak something positive about Michigan into nearly every conversation:

 

Ordering a gin and cocktail? Is that a MICHIGAN gin? Looking for a book to read, have you read this title from this MICHIGAN author? A song comes on the radio…did you know Stevie Wonder, The Knack, DeBarge, Del Shannon (born Charles Westover) were from MICHIGAN? The recent passing of Muhammad Ali…he lived in southwest MICHIGAN.

 

I could play this game all day (and many of you who know me, know this to be true).

 

And while some may think I’m spewing all this information to be a show off (in constant used-car-salesman mode), the truth is…I can’t NOT do it. I can’t stop talking about all the great people, places and products that make MICHIGAN such a great place to live, work and play. I didn’t just create Promote Michigan because I thought it was a way to make an easy buck off the state. I created it because I recognized that I could make a living doing what I love to do…telling people true stories about what goes on within the boundaries of the Great Lakes State.

 

If you asked me to tell you my favorite place, my favorite wine, my favorite museum, golf course, restaurant, concert venue, brewery, etc., in Michigan…I couldn’t do it. Like asking someone to tell you which kid they like best. Each place, each person, each story impacts me in a different way—admittedly, some more than others, but each is unique and important.

 

I may go off on tangents or have certain themes that are of interest: lighthouses, covered bridges, historic sites, ghost towns…but inside those categories, picking just ONE favorite is tough.

 

Throughout the course of my travels, I also encounter wonderful people who have wonderful stories they share with me—and often, I find myself so intrigued I begin digging into those stories for more information. The more I find, the more I want to share not only with the original storyteller, but with others.

 

Currently on my mind…

 

  • The Purple Gang operated a secret speak-easy in Harbor Springs called The Club Manitou, which later became a concert venue called The Club Ponytail. This week, I’m having coffee with someone who has been researching this extensively (after learning about it from another local historian who helped me recently on an article about Ernest Hemingway that appears in the current issue of Michigan BLUE Magazine).
  • Henry Ford was a frequent visitor to the Upper Peninsula and found himself on the “wait list” to become an owner / member of the Huron Mountain Club in Marquette. Next week, I’m traveling through the UP to some of the places that Ford and his entourage would have visited. The challenge in telling this story, is that I’ll only have 600 words in which to convey the magnitude of Ford’s adventures as an early tourist. The bonus side of it is, after the story is written, I can verbally tell it in greater detail.
  • Vernor’s was invented 150 years ago in Detroit, by a pharmacist. Even though I’m not a fan of ginger ale, the history is fascinating and when I give my “Made in the Mitten” presentation, it is always among the samples offered. It is also often included in Michigan-themed gift baskets that I use for various purposes.
  • A friend just told me about his experiences kayaking through the Pictured Rocks National Lakeshore in Munising. Every time I drive through that area, I think “I should have really made time to kayak here…” and then the thought passes. Will this be the year I actually cross this off my bucket list? I WILL be in the area in mid-September for the UP Fall Beer Festival so it is possible.
  • The Barn Theatre in Augusta – celebrating its 70th season as Michigan’s oldest resident summer stock theatre company. Every week, they’re presenting a new show (opening tomorrow: Guys and Dolls). Some big names are among the “Barnie” history – including Tom Wopat (Dukes of Hazard), Kim Zimmer (Guiding Light), Jennifer Garner (Alias), Robert Newman (Guiding Light) and Dana Delaney (China Beach), among others.Footnote: I’ve seen two shows here in my life, including Escanaba in da Moonlight (written by Michigan’s own Jeff Daniels, who was raised and still lives in Chelsea—where, ironically, I’m doing some work with the library on promotions and marketing for an upcoming community history project).
  • Stafford’s Pier Restaurant in Harbor Springs has recently completed a full renovation of its dining room and outdoor spaces, overlooking Little Traverse Bay. I haven’t seen it yet in person, however I do have guests coming for the evening and they want to go out to dinner. A great meal, with friends, overlooking the water and checking out the new décor. That’s a win-win-win-win!

 

This list could go on and on, as my ADD brain flips to dozens of topics in a matter of minutes – but almost all of them are related in some fashion to MICHIGAN. Sometimes my digging is work related—tied to a client, a story assignment or an upcoming program, but often, I’m just captured by something someone told me during the course of a casual conversation.

 

You may call that obsessive, but I call it passion. And, thankfully…I get to call this wonderful place my home! And, honored that I get to share these stories with others who live here, but also those far away through the pages of magazines that I write for.

 

And what makes my passion different, from let’s say music or cats or golfing, is that it encompasses SO much. It includes rural and urban spaces, it encompasses things that happen indoors and out, it covers two peninsulas, four Great Lakes, dozens of islands, thousands of miles of rivers and streams, countless buildings, thousands of faces, wonderful sights, sounds and tastes, and so much more. It is all encompassing, unwavering, undeniable love affair with my home state

 

So…can I shut it down? Can I turn it off? Can I disconnect? From Michigan? Never! I don’t want to, I don’t have to and I shouldn’t be expected to!

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

A Teacher’s impact is lifelong!

3-bottom, Citizen Journalism, Editorial, Education, , , , ,

Promote MichiganBy: Dianna Higgs-Stampfler – Promote Michigan

 

Many of you may not be aware that I was a teacher in a previous life – well, an educator, I guess, since I never actually received my certification to “officially” teach. I’m not sure if it is allowed today, but in the 1990s, if you had a degree in certain fields, you could still “teach” in that area. For example, a mechanic could “teach” auto shop, a chef could “teach” culinary arts, a sculptor could “teach” art. As a professional journalist—in both print and broadcast—I was given the opportunity to develop and advise a student-run newspaper program at Otsego Middle School.

 

I’ve been a writer since childhood. I still have my third-grade journal from Gilkey Elementary School, a selection of poems written for my grandparents, and reports from my middle school years.

 

My interest in journalism came my sophomore year at Plainwell High School. Kenny Zelnis was our teacher and advisor of the Trojan Torch. I remember leaving the very first class that year knowing what my career would be. The child of a long-time radio broadcaster, it seemed like a perfect fit. My natural curiosity, relentless communication skills and passion for writing were fueled by this specific teacher and his obvious inspiration for news.

 

For the next two-and-a-half years, journalism class became my #1 priority (until my senior year, when yearbook also came into play). I thrived on the research—before the internet, when we had to use the card catalog, microfilm machine and the telephone to conduct interviews and pull pieces together for articles. I looked forward to class, to telling stories, to attending conferences and entering stories in competitions through the Michigan Interscholastic Press Association (MIPA) at Michigan State University.

 

By my senior year, I was named News Editor of the Torch and business manager of the Trojan yearbook, where I also managed a new special “features” section. I was also working at a local weekly newspaper, typesetting copy, taking photos, covering news and writing my own column. If that weren’t enough, I also began working in broadcast news at Quixie, a local radio station co-owned by my dad, who now owns and operates WAKV. At that year’s MIPA conference, I was honored as one of the top four student journalists in the state of Michigan.

 

College took me to Western Michigan University where I majored in English (with emphasis in Community Journalism) and Communications (with an emphasis in Radio Broadcasting). Here, I also finally met Cheryl Kaechele, who owned newspapers in our community from 1982 until 2015. She was teaching a couple journalism classes at Western, and I had known of her my entire life.

 

You see, Cheryl and her husband, Walt, graduated from Plainwell High School with my dad. Not only was she a long-time family friend, but she was active with the Michigan Press Association. Even then, I knew the value of building a solid network! I would even coordinate my academic and work schedule just to get into her classes, knowing there were key things to be learned from her.

 

While finishing my degrees, I continued working at local newspapers (including ones owned by Cheryl) and the radio station, and also served as copy editor of the campus paper, Western Herald. My multi-tasking skills were being perfected in those days.

 

I realize how fortunate I was that my skills and passion lined up back in high school. I’ve known since I was 15 what I wanted to do with my life. Although it has changed slightly in focus over the years, the bottom line is I am still a professional communicator in a variety of platforms. I have Mr. Zelnis to thank for that first introduction into the world of journalism. Had I never been in his class, where would I have landed in life? The power of a dedicated teacher is so profound. I used to joke with him that someday I’d have his job. I didn’t exactly get there, but I did get close.

 

After college, I landed a part-time job as the PR person for Otsego Public Schools (the neighboring, rival school district). A couple of years in, at the request of former Superintendent John Kingsnorth, I developed a non-credit, elective middle school journalism program. Students were taught every aspect of the field, from ethics and writing styles, to the business of running a newspaper (including advertising, layout and design and distribution).

 

Spartan AwardThe Bulldog Express was born in March 1993 and went on, during its four-year life, to earn several MIPA awards for individual and group projects. MIPA really hadn’t focused much on middle school programs in the past, but with my involvement all that changed. A board position was even created for the Middle School Chair, which I served as for a couple of years.

 

In April 1996, the paper and its dedicated staff even won a coveted Spartan Award and was recognized as the #1 Middle School Student Newspaper in the state of Michigan. My students worked hard—they wrote grants to pay for equipment and desktop publishing software, they attended conferences, they gave up free time after school to work on stories, they spent their lunch hours selling papers and so much more.

 

That all changed during the winter of 1997.

 

Days before our next issue was to head to the printer, an incident on a school field trip created a last-minute editorial change to the front page. An eighth-grade girl was caught shoplifting, the police were called and the following day, teachers informed students that as a result of this incident, future trips were in jeopardy. Students weren’t happy and our news editor wanted to cover the story.

 

With the approval of the editor-in-chief and myself, content changes were made and the reporter set out in search of the facts. A police report was received, interviews were conducted, the story was written (and since the accused was under age, her name was never reported). The article was completed, the layout was revised and we were ready to go to print.

 

Hold the presses!

 

Hearing about the pending article, the new superintendent stepped in and made an executive decision. Publishing such an article could be seen as negative for the district, and therefore the paper was forbidden to run it. In our four years of operation, this was the first case of censorship that we were faced with. We had a reputation for covering “controversial” topics in the past, so this caught us off guard as it seemed so trivial.

 

After an office meeting with the superintendent and principal, I informed the editorial team of this new development. I provided my editor-in-chief with a list of case studies and resources provided to me by MIPA and the Student Press Law Center. We talked about the options, the laws and the consequences. Then, I sent him home to discuss it with parents and to think about his course of action, saying that I would support whatever decision he made.

 

I then contacted my journalism colleagues—including Mr. Zelnis at PHS—to get advice on how to handle the situation. I knew what needed to be done, but it helped to have their support and guidance as I moved through this uncharted territory.

 

A couple of days later, after talking with industry leaders and officials in Lansing and Washington DC, the editor-in-chief decided that the censorship could not be allowed to happen. He decided, with me and his parents by his side, to fight for his constitutional right to free press. Calls were made to the local newspaper, who were provided the article which ran that week under the headline: “You Couldn’t Read it in The Bulldog Express, But You Can Read it Here.”

 

The war had begun!

 

The exact sequence of events is a bit hazy at this point, nearly 20 years later, but the basics are still with me. The editor-in-chief retained a pro-bono lawyer out of Grand Rapids who filed a lawsuit against the superintendent, principal and board of education for violation of his First Amendment rights.

 

Local media listened.

 

Not only did the story hit the weekly newspapers (owned at the time by my former professor Cheryl Kaechele) but the Kalamazoo Gazette picked it up. The story went regional, with local radio and TV stations following it. WJR in Detroit and WGN in Chicago did radio interviews with the editor-in-chief. A story on the Associated Press wire lead to articles in Boston Globe, Dayton Daily News, Chicago Tribune, Patriot Ledger, Rocky Mountain News, Detroit News, Grand Rapids Press and Los Angeles Times. The Chicago Reader ran a story as well.

 

Printing of The Bulldog Express continued, but it had definitely changed. Now, in addition to the first case of censorship, the paper was subject to “prior review” on a multitude of levels. The editorial calendar had to pre-approved, the stories had to be pre-approved after they were typed into the computer, the final layout had to be reviewed and the principal or superintendent was responsible for delivering it to the printer (to prevent us from swapping out stories at the last minute). The job of producing the paper became much more laborious and time-consuming.

 

Yet, subscriptions and advertising increased dramatically. If I recall correctly, we had fewer than 10 ads in that issue where the story was originally pulled. By the next month’s issue, we were over 20—including a one-half page ad from the local VFW which said something to the effect of “Thank you for supporting our constitutional rights.” The ad ran, because I don’t think the administration wanted to take on the local veterans on this one.

 

As the school year ended, things continued to decline. After months of being reprimanded for supporting my editorial team, I was pulled as advisor from the paper. Not being a certified teacher (and not part of the union), I had no real recourse. When the new school year started that fall, my hours (and my paycheck) were cut in half, which forced me to look elsewhere for a job. I left in November of 1997, and the paper—under new leadership—eventually folded. The lawsuit continued throughout the school year, but was eventually settled out of court. The editor-in-chief was heralded for his efforts by many journalist organizations and he was even recognized by the Freedom Forum in Washington DC.

 

Yes, we lost the battle, but I think we still won the bigger war. Granted, the paper and the journalism program didn’t survive, but the students and I learned some valuable lessons that still play a role in our lives today. Defending your constitutional right is a big deal. Imagine doing that at the age of 13 or 14? Being a leader for students, making them think and challenge authority when appropriate are life lessons they’ll never forget. I learned those lessons in the classroom with Mr. Zelnis (although not to the extreme that my students did at OMS), but it all started with that one inspiring teacher.

 

About 10 years ago, when my daughter was a freshman at Plainwell High School, we stopped in to see Mr. Zelnis during fall open house. I wanted to introduce her to the teacher who helped shape my life—the teacher who inspired me, motivated me and encouraged me. The teacher who became a colleague and a friend.

 

With a fondness for writing herself, my daughter found herself interested in journalism and that year she became one of only two freshmen admitted into the Journalism I class that Zelnis was teaching. I remember her coming home from school a week or so into the class and I could tell she got it — she understood the impact that a great teacher can really have. Zelnis retired before she graduated, but I’m so thankful she was able to spend a brief period of time learning from him just as I did years before.

 

I’ve always been vocal about my role models—about those who have had such an impact on my life that even today their inspiration runs deep and is at the core of who I am as a person, a writer, a business person and a leader.

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

The Hunt for Michigan’s Mighty Morels…and other Wild Edibles

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MorelsBy: Dianna Higgs-Stampfler

 

When you live in Pure Michigan, the spring season means the return of golf, fishing, biking and hunting—not necessarily for animals, but for wild edibles such as morels, asparagus, fiddleheads, leeks (also known as ramps) and more. Early- to mid-May is the typical timeframe for these spring edibles, although Mother Nature makes the final determination.

 

As winter succumbs to spring and the snow melts away, an amazing growth begins to take place on forest floors across Michigan. The moist ground is warmed by the sunshine and sprouts begin to push up through the dirt and dead leaves, alongside fallen Elm, Ash, Poplar, Aspen and Maple trees.

 

There are three common varieties of morels found throughout Michigan. Black morels usually appear in late April and make a three-week appearance, before the white and yellow morels come in for their run in May (of course, all are weather dependent).

 

Camouflaged by the fallen leaves from the previous autumn, morels are not easy to spot. It takes a trained eye to catch them peeking out from beneath the groundcover. However, after you spot one…it becomes easier to find the others (much like searching for Petoskey Stones along the Lake Michigan shoreline – your eyes are just drawn to them).

 

There is a system – or rules one would say – to the actual act of harvesting and cleaning morels.

  • Never just “pull” or “pluck” a morel from the ground as it destroys the mycelium which affects the crop in future years. Pinch the stem just above the ground or even use a small knife or scissors to cut it.
  • Use a mesh bag – similar to what onions are sold in – to carry your morels. This allows the spores to redeposit on the ground (something that won’t happen if you use a paper or plastic bag).
  • Carry a mushroom guidebook for identification purposes, unless you’re a seasoned hunter. There are countless imposters out there, many of which are poisonous. If in doubt, throw it out.
  • Take time when cleaning morels. Their hollow centers often collect dirt and the occasional insect so its recommend to slice them in half the long way and soak them in salt water to remove the grit and critters.

 

Morels make a great addition to hollandaise sauce atop Eggs Benedict or folded into an omelet. Stems, or the less-than-perfect morels, can be cooked into a delicious creamy bisque. Of course, dipping morels in an egg-wash and flour and frying them into a salty, crispy treat is also a favorite recipe. Consider an aioli dipping sauce – made with eggs, Dijon mustard, olive oil, white vinegar and lemon – to compliment them.

 

RampsOften where there are morels, there are other wild edibles – such as wild leeks – or ramps as they’re often referred to. A member of the lily family (just like the asparagus), ramps carpet the forest floor with their sweet garlic-onion scent between April and June.

 

The plant itself is green, with two or three elongated smooth leaves – almost feather-like in appearance – with a burgundy tone to the stem. Earlier in the season, the bulbs of the ramps are more slender and as they grow and mature, they become more bulbous.

 

There are a few differences in foraging for ramps, including:

 

Hunting for ramps on state and federal grounds is legally off limits and there are fines and penalties enforced on those who do.

 

When digging ramps, be sure to go all the way down to the root and harvest the entire plant. It’s often easier to use a small shovel or scoop shovel to guarantee a clean harvest.

 

Use a plastic bag to transport ramps, as they can fall through the mesh bags used to gather morels.

 

All parts of the ramp can be used in recipes. The tender fresh spring leaves can be used in salads, quiche and omelets. Ramps make a great base for pesto, combined with olive oil, kosher salt, pine nuts and parmesan cheese. Blend ramps with vinegar for dressings, marinades and sauces. Ramps can be eaten raw, grilled, roasted or sautéed, but remember they have a strong flavor – much more intense than scallions – and should be used more sparingly.

 

FiddleheadsFiddlehead greens are the premium – and lesser known – wild forage vegetable of spring. Their appearance coincides with that of wild morels and ramps. The fiddlehead resembles the curled ornamentation of a stringed instrument (such as a fiddle) and thus the name.

 

They should be harvested early in the season, before the frond has opened because once they open and start to grow, they become inedible. Look for a tight, dark green coil and snip it off, with scissors, just an inch or two down the stem beyond the coil.

 

Boasting a deliciously intense flavor, fiddleheads are reminiscent of asparagus, with an added nutty-bite. The flavor of fiddleheads goes well with cheeses, tomato sauce and oriental cuisine. They’re excellent with Hollandaise sauce or marinated in oil and vinegar. Cooked to crunchy tenderness, like fried morels, they are a flavorful and versatile treat. Sautéed with garlic and bacon (everything’s better with a little pork fat) they develop a more complex flavor and make a decadent side-dish.

 

AsparagusAsparagus is another widely-popular spring edible. In addition to sprouting wild, it’s also grown on farms across West Michigan – particularly along the shoreline where the sandy soil provides ideal growing conditions.

 

In fact, Michigan is the #3 producing asparagus state in the country – producing up to 25 million pounds annually on approximately 11,000 acres. Only 25% of the harvest is sold fresh at retail outlets and roadside markets; most is sold to processors to be frozen or canned. Oceana County itself is known as the “Asparagus Capital of the World.” This region is even featured in the award-winning PBS documentary called “Asparagus: Stalking the American Life.”

 

Other wild spring edibles worth researching include the long spiky leaves of Stinging Nettles – comparable to spinach or wheat grass, great for soups, purees or even pasta and dandelions – a bitter weed that can be cooked like greens, used in raw salads, added to oil and vinegar for dressings or turned into beverages such as tea or even wine.

 

If you have trouble finding wild edibles yourself, check out the Michigan-based Earthy Delights. As America’s premier supplier of specialty foods, they’re the leaders in offering wild-harvested and hand-crafted foods from small harvesters and growers. Their website also includes a wealth of recipes which inspire beginner foodies to gourmet chefs.

 

Once the harvest is complete (or after you’ve received your shipment from Earthy.com), it’s time to head to the kitchen to whip up an impressive gourmet menu fit for a five-diamond restaurant.

 

For specific recipes, look to local chefs for inspiration.

 

  • In his award-winning cookbook “Fork in the Road,” PBS-broadcasting Chef Eric Villegas features a Stinging Nettle Soup (pg. 26), Wild Ramp Quiche with Raw Milk Cheddar and Roasted Garlic (p. 28) and Strozzapreti Pasta with Morel Mushrooms and Asparagus (p. 49).
  • In Matt Sutherland’s cookbook “Savor Michigan,” you’ll find a half dozen morel recipes including two from The Rowe Inn in Ellsworth: Morel Mushroom, Wild Rice Bisque (pg. 199) and Morel & Leek Pierogi (pg. 202).
  • In the “Cook’s House: the art and soul of local, sustainable cuisine,” Chefs Jennifer Blakeslee and Eric Patterson feature a Stinging Nettle Soup with Horseradish Dumplings (pg. 124) and Tatsoi and Sorrel Salad with Pickled Ramps, Boiled Eggs & Tarragon (pg. 134).

 

Michigan’s Spring Edible Festivals & Events

 

May 11-15
National Morel Mushroom Festival – Boyne City

 

May 20-22
Empire Asparagus Festival

 

June 10-12
National Asparagus Festival – Oceana County

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Aldo Leopold Festival 2016 – Celebrating the North Huron Birding Trail

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Aldo LeopoldBy: LesCheneaux.org

 

Les Cheneaux welcomes you to celebrate the legacy of Aldo Leopold— one of America’s most influential naturalists— by visiting a place he spent summers in his youth. Les Cheneaux is now home to a historical marker honoring Leopold’s time in Les Cheneaux. See the woods and water that surely formed Leopold’s early impressions of the natural world.

 

Les Cheneaux IslandsThe 2nd Annual Aldo Leopold Festival is scheduled for May 13-15 in the Les Cheneaux Islands, centered around the communities of Cedarville and Hessel.

 

Who Was Aldo Leopold & Why Do We Care?

 

Aldo Leopold and his family spent several months a year in Les Cheneaux at their cottage on Marquette Island. There, young Leopold spent his days in the woods and on the water, where he developed an appreciation for the environment and wildlife on the island while mapping trails and listing the flora and fauna he found.

 

Beginning in the early 1890s, the Leopold family made annual treks from their Burlington, Iowa home to their cottage, first by steam ferry from Chicago to Mackinac Island, and later by rail. As a young adult, Leopold continued to visit the Les Cheneaux area until about 1919, according to family photographs of Leopold in the area.

 

Aldo LeopoldIf one believes that our love of the land begins in childhood, it can be said that those summers spent roaming the islands, by foot or by canoe, were instrumental in helping to shape Leopold’s own land ethic. His brother, Frederick, wrote of their summers on Marquette describing Aldo’s explorations: “Aldo knew most of the island intimately. He produced several handmade maps artistically decorated and illustrated with typical trees, animals, and birds in appropriate places. All of the trails were shown including some newer trails which he himself created.”

 

While in the Les Cheneaux Islands, Leopold met the headmaster of the Lawrenceville School, a preparatory school that eventually took him to Yale, the only school in the country at that time that offered a forestry degree. Graduating from the Yale Forest School in 1909, he eagerly pursued a career with the newly established U.S. Forest Service in Arizona and New Mexico.

 

By the age of 24, he had been promoted to the post of Supervisor for the Carson National Forest in New Mexico. In 1922, he was instrumental in developing the proposal to manage the Gila National Forest as a wilderness area, which became the first such official designation in 1924.

 

Following a transfer to Madison, Wisconsin in 1924, Leopold continued his investigations into ecology and the philosophy of conservation, and in 1933 published the first textbook in the field of wildlife management. Later that year he accepted a new chair in game management – a first for the University of Wisconsin and the nation. In 1935, he and his family initiated their own ecological restoration experiment on a worn-out farm along the Wisconsin River outside of Baraboo, Wisconsin.

 

Planting thousands of pine trees, restoring prairies, and documenting the ensuing changes in the flora and fauna further informed and inspired Leopold. When Aldo Leopold wrote about considering the natural world “as a community to which we belong,” the world was a different place than it is now. The simple idea of leaving a few trees behind to seed the next generation of forest was a wild idea in a time when it was thought the American landscape offered unlimited resources that were ripe for the taking. Leopold’s influence on modern land ethics, land and wildlife conservation, and on American love of the land, is still felt today.

 

Aldo Leopold Festival – Program at a Glance

 

A Sand County AlmanacAll weekend: Follow the Birdie – Berry Hunt
Location: Hessel School (Scavenger hunt maps and programs available here)

 

Friday, May 13:

 

9:30 am – Wings of Wonder raptor program
Location: DeTour Elementary School, DeTour – Open to public

 

1:30 pm- Wings of Wonder raptor program
Location: Les Cheneaux Community School, Cedarville – Open to public

 

6-9 pm – The Historic Waters of Aldo Leopold Kayak Outing
Location: Woods & Water Ecotours, 20 S. Pickford Ave., Hessel

 

7 pm – “Native Orchids of the Eastern U.P. and Tip of the Mitt” by Dr. Steve Baker
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

8 pm – “Beautiful Birds of the Eastern U.P.” – by Paul Rossi
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

Saturday, May 14:

 

7 am – Bird Walk at Gerstacker Preserve with Dave Ewert of The Nature Conservancy
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

7am – Birding for Warblers at Search Bay with Elliot Nelson
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

9am – Wildflower Walk with Pat Wilson
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

10 am – Aldo Leopold Festival “ALF” Triathlon
Location: Begins at Hessel Beach

 

10-4 pm – “Green Bird” Bird Houses Family Workshop
Location: Pickle Point, 138 Pickford Ave., Hessel

 

12 pm – Birding Trail Opening Celebration
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

1 pm – Wildflower Walk with Pat Wilson
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

1:30 pm – Birding Great Lakes Coastal Wetlands with Elliot Nelson
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

3 pm – “Cold Love” Documentary Film Screening
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

7 pm – “Migration of land birds in the Great Lakes region: Natural history and conservation”
by Dave Ewert
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

8:30 pm – “The Storyteller’s Night Sky” by Mary Stewart Adams
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

Sunday, May 15:

 

Little Traverse Conservancy7 am – Bird Walk at Gerstacker Preserve with Dave Ewert of The Nature Conservancy
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

7 am – Birding for Warblers at Woollam Preserve with Elliot Nelson
Location: Hessel School, 3206 W. Cedar Road, Hessel

 

9 am – Drummond Island Alvar Tour
Location: Drummond Island (Participants should arrive in DeTour at 8:20 am to catch the 8:40 ferry to Drummond Island)

 

10 am – The Historic Waters of Aldo Leopold Kayak Outing
Location: Woods & Water Ecotours, 20 S. Pickford Ave., Hessel

 

1-3 pm – Lions Club Community Picnic
Location: Snows Heritage Park, 267 Blindline Rd., Cedarville

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Spring is time for Pure Michigan Blossoms

3-bottom, Citizen Journalism, , , ,

Marsh Marigold DegraafBy: Dianna Higgs-Stampfler

 

Spring BeautyAs the winter snow melts away, spring wildflowers begin to push their way up through the ground to welcome the new warm-weather season. Located in the heart of the Great Lakes region, Michigan his home to approximately 1700 native wildflower species of all shapes and sizes, found from coast to coast to coast.

 

My love of nature – flowers, trees and birds – comes from my maternal grandmother who helped me in high school with various biology class projects such as my leaf and bug collections. Thanks to grandma, I’ve remained fascinated as an adult by birds (specifically cardinals), trees (birch and gingko) and flowers (lilacs)…but, ironically, not bugs!

 

While all gardens and flowers are beautiful, I’ve been drawn to the natural formation of wildflowers as they grow along the side of the roads as I travel Michigan. The variety of colors, textures and sizes I think make the prettiest impact.

 

According to the Michigan Department of Natural Resources, “all plants are protected on Michigan’s public lands, including road rights-of-ways. Additionally, 243 native plants are listed as threatened or endangered and are protected by Michigan’s Endangered Species Act.

 

picDutchmansBreechesThe wetlands and woodlands present the first displays each spring – when marsh marigold, wild garlic, jackin-the-pulpit, bloodroot, trillium and Dutchman’s breeches make their showing. Blossoms can also be found throughout the summer in the dunelands, meadows, stream banks, shorelines and rocky slopes along the highways and byways.

 

To learn more about Michigan’s wildflowers, download the DNR’s Michigan Wildflower Viewing Guide.

 

Founded in 1986, the Wildflower Association of Michigan encourages the preservation and restoration of Michigan’s native plants and native plant communities.

 

“Michigan’s native plants and plant communities are part of our natural heritage and should be preserved for future generations,” the WAM reports on its website. “By one estimate, 25 percent of Michigan’s plants will be extinct by 2050, as the result of loss of habitat due to development and invasion by aggressive non-native plants—and this estimate doesn’t include the possible effects of global warming. By cultivating native plants in your yard, you can help preserve the existing diversity of native vegetation and wildlife.”

 

The association also reports that:

  • native plants are easy to grow and maintain because they, unlike plants from Europe and Asia and even from other regions of our own continent, are well adapted to our soils and climate, with its extremes of weather;
  • native plants provide food and shelter for the wildlife with which they have evolved over millennia, and recent research is showing that the support for wildlife provided by native vegetation is better than that offered by non-native plants;
  • landscaping with native plants not only lowers water use—it improves water quality;
  • landscaping with native plants helps reduce global warming as many of our native plants are able to store carbon in their deep and extensive root systems, thus permanently removing it from the air.

 

The Michigan Nature Association is a nonprofit conservation organization working to protect Michigan’s rare, threatened and endangered species by protecting the lands and waters they need to survive. Established in 1952, MNA’s members, donors, and volunteers have built a remarkable network of more than 170 nature sanctuaries across the state – the largest network of natural areas established and maintained by a nonprofit conservation organization in Michigan. Through the help of staff, volunteers, members and donors, MNA protects more than 10,000 acres of Michigan’s most special natural areas and stewardship of more than 170 nature sanctuaries and plant preserves in nearly 60 counties around the state.

 

The Loda Lake National Wildflower Sanctuary is located in the heart of the Huron-Manistee National Forests in Baldwin. It is the only wildflower sanctuary in the National Forest System, a project supported both financially and botanically by the Federated Garden Clubs of Michigan for over 70 years.

 

“Loda Lake is ideally suited as a wildflower sanctuary and although near one of Michigan’s busy highways, can still be a natural reservoir of wild plants,” says botanist Clayton Bazuin. “This is due to the large number of ecological associations it affords in which they may survive.”

 

picJackInAPulpitThe property includes a small spring-fed lake, a bog-like wetland area, a creek and marshy areas as well as an oak forest, pine plantations and an early successional old farm site. There are more than 200 wildflower species (and over 500 unique plant species) found at Loda Lake.

 

Aldo Leopold (1887-1948) was an American scientist, ecologist, forester, environmentalist, conservationist and author of A Sand County Almanac (which was published posthumously in 1949 and has sold more than two million copies). He was also a professor at the University of Wisconsin and was influential in the development of modern environmental ethics and in the movement for wilderness conservation.

 

Born and raised in Wisconsin, the Leopold family vacationed in the forested Les Cheneaux Islands in northern Lake Huron, near the cities of Cedarville and Hessel in Michigan’s Upper Peninsula. The area was a natural playground for young Aldo, who took to exploring the woods and waters—which shaped his future. Aldo’s legacy has taken root in the Les Cheneaux area, with the establishment of a nearly 1700-acre nature preserve on Marquette Island which bears his name (and is maintained by the Little Traverse Conservancy). The Aldo Leopold Festival is also planned for May 13-15, with this year’s theme: “Celebrating the North Huron Birding Trail.”

 

picTrilliumDeGraafMichigan is home to one chapter of The Nature Conservancy—a global organization that works in 69 countries worldwide and all 50 states. In Michigan, this group hosts countless events and maintains about 20 preserves throughout both the Upper and Lower Peninsulas.

 

Michigan is also home to several local, grass-roots organized conservancies, including:

 

Other Michigan eco-friendly organizations can be found here.

 

picLupinePatchLooking to add a natural garden to your property? The Michigan Wildflower Farm, located in Ionia County, is a working farm open for visitation by appointment only.  Open since 1988, they produce native Michigan wildflower and grass seed—most of which is collected from within a 150-mile radius of the farm. Seeds are sold through mail order, telephone, email and fax. They also specialize in installation and management of rain gardens, shoreline restorations, detention and retention basins, bio-swales, wetland mitigations, CRP and SAFE projects, meadows, prairies and gardens. They work with businesses, housing developments, libraries, municipal offices and single homes in urban and rural settings throughout Michigan.

 

As you travel around Pure Michigan in search of wildflowers, be sure to check out Michigan.org for a list of events, lodging properties, attractions, restaurants and more.

 

picMichiganWildflowersCoverSpring Wildflower Events:

 

April 2 – Spring Wildflower Walk – Fernwood Botanical Garden and Nature Preserve Niles

 

April 14 – Wildflowers After Work – Kalamazoo Nature Center

 

April 16 – Small Wonders Fantastic Flowers – Kalamazoo Nature Center

 

April 16 – Maple River Ramble – Philip C. Braun Nature Preserve, Pellston

 

April 21 – Wildflowers After Work – Kalamazoo Nature Center

 

April 23 – EcoStewards Volunteer Kick Off – Little Traverse Conservancy

 

April 23 – Wildflower Folklore – DeGraaf Nature Center, Holland

 

April 30 – Wildflower Walk – Dowagiac Woods Nature Sanctuary

 

May 1 – Spring Has Sprung at Springhill Nature Preserve – Superior Charter Twp

 

May 3 – Spring Wildflower Hike in Pete’s Woods

 

May 4 – Kent Conservation District Native Plant Workshop, Grand Rapids

 

May 7 – Wildflower Hike – Pierce Cedar Creek Institute, Hastings

 

May 7 – Mother’s Day Wildflower Walk – Blandford Nature Center, Grand Rapids

 

May 8 – Mother’s Day Spring Wildflower Walk – Good Hart Farms Preserve, Good Hart

 

May 10 – Spring Wildflower Hike in Pete’s Woods

 

May 13-15 – Aldo Leopold Festival in Les Cheneaux

 

May 21 – Kent Conservation District Native Plant Sale, Grand Rapids

 

May 22 – Wildflower Walk – Michigan Nature Association – Karner Blue Nature Sanctuary

 

May 26 – Spring Wildflower Walk, Holland

 

Safe Travels!

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Michigan Maple Weekends Celebrate Sweet Agricultural Heritage

Area Education, Food, Upcoming Events, , ,

Maple SyrupBy: Dianna Higgs-Stampfler

 

The Michigan Maple Syrup Association is once again planning three weekends of celebrations focused on the state’s oldest agricultural activity during the 4th Annual Michigan Maple Weekend. Overall, more than 25 sugar makers are participating in the festivities.

UP Michigan Syrup

 

Due to the state’s diverse weather and geographical elements, events are first held in the southern half of the Lower Peninsula (south of US10), March 19-20, followed by events in the upper half of the Lower Peninsula (north of US10), March 26-27 and throughout the Upper Peninsula, April 2-3.

 

“The weekend provides the people of Michigan and surrounding states a chance to see how our oldest crop is produced,” says Joe Woods, event coordinator. “For many people it is a chance for them to experience firsthand where their food comes from and the work and expense that goes into bringing a crop to market. For the producer it is a chance to meet new customers, educate consumers and display the workings of a sugar bush. Together this brings awareness of the maple syrup industry to the public.”

Maple Syrup Lines

 

The family-friendly events held around the state are a great time for people to get out and get a firsthand look at how maple sap is collected, boiled down and turned into sweet maple syrup and other maple treats. Many of the farms will offer tours of their operation including tree tapping demonstrations, samples of their products, recipes for the use of maple syrup and local maple syrup products available to purchase.

 

Visitors to local farms can meet the farmers and their families that produce maple syrup and to get outside and enjoy Michigan’s early spring weather. Attendees are reminded to wear boots as mud and snow may still be abundant at this time of the year.

Sap Bucket

 

Michigan Maple Syrup Facts:

 

▪    Michigan ranks 5th in maple syrup production in the United States.
▪    Average maple syrup production in Michigan is about 90,000 gallons per year.
▪    Economic contributions of the pure maple syrup industry to Michigan are nearly $2.5 million annually.
▪    Maple syrup is a Michigan tourist benefit. It is a “thing” to buy.
▪    Maple syrup, as an agricultural commodity, benefits Michigan farm markets.
▪    There are an estimated 500 commercial maple syrup producers in Michigan with some 2,000 additional hobby or home use producers.
▪    Michigan law requires that processor of maple syrup must be licensed.
▪    The production of pure maple syrup is the oldest agricultural enterprise in the United States.
▪   Maple Syrup Tap Maple syrup is one of the few agricultural crops in which demand exceeds supply.
▪    Only about 1 percent of Michigan’s maple forest resource is used in maple syrup production.
▪    In an average year, each tap-hole will produce about 10 gallons of maple sap, enough for about a quart of pure Michigan maple syrup.
▪    Maple sap is a slightly sweet, colorless liquid.
▪    It takes approximately 40 gallons of maple sap to make 1 gallon of maple syrup.
▪    A gallon of standard maple syrup weighs 11 pounds and has a sugar content of 66 percent.
▪    Maple syrup is the first farm crop to be harvested in Michigan each year.
▪    Maple syrup is not the recipient of any crop support or subsidy programs.
▪    A maple tree needs to be about 40 years old and have a diameter of 10 inches before tapping is recommended.
▪    Warm sunny days and freezing nights determine the length of the maple season.
▪    The budding of maple trees makes the maple syrup taste bitter. Thus, production ceases.
▪    Freezing and thawing temperatures create pressure and force the sap out of the tree.
▪    A very rapid rise in temperature (25 to 45 degrees) will enhance the sap flow.
▪    While the sugaring season may last 6-10 weeks, during this period, the heavy sap may run only 10-20 days.
▪    Average sugar concentration of maple sap is about 2.5 percent.
▪    Maple sap is boiled to remove the water and concentrate the sugars in a process called evaporation.
▪    In a conventional evaporator one cord of hard wood is required for every 25 gallons of syrup produced.
▪    Tubing collection systems with vacuum can increase average sap yields approximately 50 percent.
▪    Maple sap becomes maple syrup when boiled to 219 degrees Fahrenheit, or 7 degrees above the boiling point of water.
▪    Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives.
▪    Horses Maple SyrupMaple syrup has many minerals per tablespoon: 20 milligrams of calcium, 2 milligrams of phosphorus, 0.2 milligrams of iron, 2 milligrams of sodium, 35 milligrams of potassium.
▪    Maple syrup is classified as one of nature’s most healthful foods.

 

Other maple syrup events in Michigan this spring include:
▪    March 5-27 — Afternoons at the Sugarhouse – Chippewa Nature Center, Midland
▪    March 12-13 — Maple Sugar Festival – Kalamazoo Nature Center, Kalamazoo
▪    March 13 — Maple Sugaring – Hillside Homestead, Suttons Bay
▪    March 19 — Maple Syrup Day – Chippewa Nature Center, Midland
▪    March 19 — Maple Syrup Festival – Fenner Nature Center, Lansing
▪    March 28 — Maple Sugaring Days – Tahquamenon Falls State Park, Newberry
▪    April 22-24 — Vermontville Maple Syrup Festival
▪    April 22-24 — Shepherd Maple Syrup Festival

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

The Sweet Side of February

Beer, Food, Local Business, Recreation, Upcoming Events, , , , , , ,

Promote Michigan - Wine and ChocolateBy: Dianna Higgs-Stampfler

While chocolate is obviously available year-round, there’s something sweeter about savoring it in February. Maybe it is because love is in the air—with Valentine’s Day and all. Or, maybe it has something to do with the way it warms us up during the cold winter season. No matter why you love chocolate, here are some events and shops you’ll want to check out this month (and beyond).

1. Big Screen Cuisine: Like Water for Chocolate – Grand Rapids: February 14. Join the Downtown Market and the Urban Institute for Contemporary Arts for a truly immersive food-movie experience. The evening (for those 21+) begins at the UICA for a special screening of the classic movie “Like Water for Chocolate”—a romantic movie about a young woman forbidden to marry her true love and instead she turns her passion toward cooking. Afterward, the movie is brought to life in the dining room of the market, where chefs will prepare a fabulous 6-course dinner made with dishes from the movie—complete with drink pairings. The cost is $75 per person.

2. MSU Museum Chocolate Party – East Lansing: February 28. Culinary competitors create their elaborate and edible masterpieces inspired this year by the movie Minions. In addition, the MSU Museum features exhibits showcasing a number of artifacts and specimens from the science and culture collections—a representing the wonders of the natural and cultural world. Proceeds from the annual Chocolate Party Benefit fund proper care of the Museum’s collections.

3. Chocolate Covered Boyne – Boyne City: February 12-13. This small Northern Michigan town, located along the shoreline of Lake Charlevoix, celebrates everything chocolate and winter over Valentine’s weekend. Events include s’mores and hot chocolate, a chocolate dessert contest featuring ultimate chocolate creations from area restaurants and a chili cook-off, as well as kids’ activities, horse-drawn wagon rides, snowshoeing and more.

4. Harvest Dinner Series: Root Vegetables & Chocolate – Suttons Bay: February 13. Experience the extraordinary Harvest Dinner Series at the Inn at Black Star Farms. The creative farmstead menu incorporates root vegetables and chocolate into each of the six courses, paired with Black Star Farms wines.

5. Love, Wine & Chocolate – Grand Rapids: February 13. Spend the Saturday of Valentine’s weekend at Robinette’s Apple Haus & Winery where special tastings of wine and chocolate are offered, for $12 per couple.

6. Wine & Chocolate Weekend – Jackson: February 13-14. The wineries along the Pioneer Wine Trail invite you out to sample different chocolates at each of their tasting rooms during this self-guided weekend.

7. Beer Studies: Beer & Chocolate – Bay City: February 15. Lumber Barons Brewery invites you for pairings of beer and chocolate, with their friends from St. Laurent Brothers nuts and chocolates. The cost is $20 per person.

8. The Local Epicurean – Grand Rapids. Learn the secrets to making perfect chocolate truffles during classes offered Fridays and Saturdays at 11 am, 1 pm and 3 pm. Classes are $59 per person and reservations are required.

9. The Love Spell Package – Grand Rapids: February 8-21. Treat your sweet to a day of indulgence at The Spa at the JW Marriott or the Spa & Salon at the Amway Grand Plaza Hotel. An array of rose petals awaits as you enjoy the Valentine’s Couple Massage ($243). Relax with a 50-minute couples massage, chocolate covered strawberries and a glass of champagne. The Love Spell Package ($159) allows you to choose three of the following 25-minute champagne and rose services: a body polish, massage, manicure or pedicure. Rose petals, champagne and chocolate covered strawberries can be added to this package as well, for an added cost. These packages are available February 8-21 and are based on availability. To schedule an appointment, call The Spa at the JW Marriott at (616) 242-1475 or the Spa & Salon at the Amway Grand Plaza Hotel at (616) 776-6498.

Both Kilwin’s in Petoskey and Sander’s Fine Chocolates in Detroit offer tours of their factories, for a unique behind-the-scenes look into this mouth-watering industry.

Looking for a sweet-themed get-away? The Cocoa Cottage B&B built in 1912 in Whitehall is an Arts and Crafts Bungalow that offers a quiet escape with personal touches and chocolate indulgences. The rooms even have sweet sounding names like Godiva, Hershey, Cadbury and the popular Ghirardelli Suite.

And, finally, mark your calendar for the Traverse City Chocolate Festival, coming up April 17 at the City Opera House.

If you’re simply looking for a place to purchase sweet treats, check out these chocolate shops:

1. The Chocolate Garden in Coloma
2. Grocer’s Daughter in Empire

3. Patricia’s Chocolates in Grand Haven
4. Alpine Chocolat Haus in Gaylord
5. Just Good Chocolate in Lake Leelanau
6. Mary Ann’s Chocolates in Grand Rapids
7. Schakolad Chocolate Factory in Ann Arbor & Birmingham
8. Gayle’s Chocolates in Royal Oak
9. Chocolates by Grimaldi in Grand Haven
10. Detroit Chocolat in Detroit
11. Chocolate Exotica in Traverse City
12. Gilbert Chocolates in Jackson
13. Drost’s Chocolates in Indian River
14. 45th Parallel’s Candy World in Suttons Bay
15. Champagne Chocolates in Mount Clemens
16. Veni’s Sweet Shop in Niles.

What is YOUR favorite #PureMichigan chocolate shop? #MiChocolate

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

15 Best Eats of 2015

Citizen Journalism, Local Business, Local Food, , , , , , , , , , , , , , , , , , , , , ,

Main Cured Salmon - Promote MichiganBy: Dianna Higgs-Stampfler

 

Once again, I’ve spent a great deal of time eating my way around the state of Michigan. It’s a wonderful life when it is your “job” to eat, drink and play in your home state. Living now in Petoskey has introduced me to a wealth of new restaurants serving up the tastiest of fare. Here are 15 that stood out as best of the best for me.

Morel Cavatelli at Seventeen - Promote Michigan

 

1. Morel Cavatelli at Seventeen, Bay Harbor

 

Shortly after moving to Petoskey, this wonderful thing called “Restaurant Week” was held – a chance for me to visit some new places around town. After perusing the menus online, I settled on Seventeen in Bay Harbor where they were serving cavatelli with morels and asparagus – two of my favorite spring ingredients. It was one of those mouth-watering dishes that you slow down for, savoring each bite until the bowl is scraped clean. It was so good, I went back for it several times during the early summer (and after morels were out-of-season, other mushroom varieties were suitably substituted). The views of the harbor, the staff and live entertainment made Seventeen one of my most visited spots throughout the summer (including July 3 for Bay Harbor’s famous Fourth of July celebration).

Dry-Aged Tomahawk Steak at Vernales - Promote Michigan

 

2. Dry-Aged Tomahawk Steak at Vernales, Harbor Springs

 

Rated the #1 steakhouse in Michigan by Mlive.com, Vernales has become my “neighborhood” hangout since moving to Petoskey. The vast menu offers some mouth-watering pasta dishes, fish, pub fare and the best steaks around. If you’re hungry and wanting to splurge (or make a good impression), order up the 32-ounce dry-aged Tomahawk ribeye steak (for two). This is where I took my kids for our family Thanksgiving meal, where not only did we get the Tomahawk, but also a selection of pasta, crab legs, stuffed shrimp, lobster tails and scallops.

Gazpacho Shrimp Cocktail at Country Club of Boyne - Promote Michigan

 

3. Gazpacho Shrimp Cocktail at Country Club of Boyne, Harbor Springs

 

There are several places up north that I always thought were off limits – clubs that were reserved for the elite who played golf, sailed or had money to pay for private memberships. Turns out, many of these places are actually open to the public. My first visit to the Country Club of Boyne was to listen to my pal Pete Kehoe play music. It was a hot summer day – and the Gazpacho Shrimp Cocktail seemed a refreshing way to start my meal. The tiny dish of diced tomato, cucumber, bell peppers, onion, garlic and cilantro, topped with a couple giant shrimp was so good I almost ordered a second one. At the end of the night, Pete introduced me to Chef Tyler Brune (who has since been promoted to Executive Chef at Boyne Highlands) who graciously provided me with the “recipe” for this summer treat (which I prepared at home for guests over the Fourth of July holiday weekend).

Caprese Omelette at Palatte Bistro - Promote Michigan

 

4. Caprese Omelette at Palatte Bistro, Petoskey

 

Brunching is a popular activity in Northern Michigan, and Palatte Bistro downtown does it right. On weekends, you can take your turn at the “build your own Bloody Mary bar” and then settle in on the upper deck and watch the city in motion. The Caprese Omelette is as light as a breeze on a summer day – with fresh tomatoes, mozzarella and basil rolled inside a fluffy egg wrap, drizzled with a balsamic reduction and served with toast and home fries (and for me, a side of crispy bacon, of course).

Cured Salmon at The Winchester - Promote Michigan

 

5. Cured Salmon at The Winchester, Grand Rapids

 

While in GR for the Wine, Beer & Food Festival, I spent some times exploring the Uptown area – which includes four thriving business districts: East Fulton, East Hills, Eastown and Wealthy Street – with friends and colleagues as we scoped out the neighborhoods for a possible business venture. Seeking a cocktail and brunch, we landed at The Winchester where this delicious cured salmon “rosette” served on a thin and crispy potato cake, with crème fraiche, red onion and crispy capers (which are an edible flower bud, if you didn’t know). This was another one of the small plate offerings that was so delicious I could have eaten two (or, maybe even three).

Pork (Belly) and Beans at Salt of the Earth - Promote Michigan

 

6. Pork (Belly) and Beans at Salt of the Earth, Fennville

 

One of my favorite items on the menu and even though it’s a “shared plate” I often enjoy it all by myself! There’s not much better than pork belly. Chef Matt’s team serves it perfectly crispy on the outside and soft and flavorful on the inside, served atop firm pinto beans it is absolutely delicious. I’ve seen it featured also with a poached or fried egg, which I’ve yet to experience (but it’s on my radar for a future visit). Either way, I typically enjoy a simple Farmers Greens Salad as my first course, along with a fine selection of Michigan wines.

Duck Confit Carbonara at Reserve - Promote Michigan

 

7. Duck Confit Carbonara at Reserve, Grand Rapids

 

It’s no secret that Reserve is one of my favorite places to eat in the entire state of Michigan. And, narrowing down one menu item to feature on this annual list is always a challenge. Over the years, I’ve raved about the lamb Rueben on the lunch menu, as well as the pork belly hash and smoked rabbit gnocchi (the best gnocchi I’ve ever had is at Reserve), among countless other dishes. This time, they’ve knocked it out of the park with the Duck Confit Carbonara— pasta with leeks, chestnuts and a rich deliciousness known as confit duck. It’s one of those dishes that you have to keep yourself from burying your face right into bowl. One of those dishes where you struggle between eating slowly to savor every single bite and rushing through it because it’s just so darn good.

8. Shrimp Squid Ink Linguini at Vintage Chophouse & Wine Bar, Bay Harbor - Promote Michigan

 

8. Shrimp Squid Ink Linguini at Vintage Chophouse & Wine Bar, Bay Harbor

 

Formerly the South American Grill, inside the Inn at Bay Harbor, Vintage Chophouse was unveiled this summer and affords one of the best outdoor dining options in northern Michigan – with Little Traverse Bay just a stone’s throw from the patio. The Squid Ink Linguini, with roasted shrimp, blistered cherry tomatoes, spinach, fresh herbs and white wine garlic cream sauce, was the perfect summer dish. Upon further research, I found out that squid ink is a thick gourmet ingredient that is often used to create a dark and briny coating to pastas and risotto rice. Though it has a sea salt, somewhat “maritime” flavor, it is not fishy in taste. Combined with traditional linguini, it reminded me a tuxedo with its classy black and white color scheme.

Breakfast Hash at The Southerner - Promote Michigan

 

9. Breakfast Hash at The Southerner, Saugatuck

 

The long-anticipated southern-influenced restaurant from Chef Matthew Millar opened this summer in Saugatuck. I was fortunate enough to attend a sneak preview back in May, including a guided foraging trek through the nearby woods, followed by an insane seven (or eight) course dinner back at the restaurant, overlooking the Kalamazoo River. In early August, when Mother Nature prohibited my mother and I from getting out on Lake Michigan aboard the historic sailboat the Bernida, we opted for shopping and eating in downtown Saugatuck. The comfort food at The Southerner was perfect for this cool, rainy day and we loaded up on the breakfast special: smoked rib hash with cabbage, potatoes, jalapeno peppers, poached eggs and that glorious topping known as hollandaise sauce, served on country-style plates reminiscent of grandma’s house. After our meal, we treated ourselves to a sweet cinnamon roll—which we shared.

Risotto with Smoked Salmon at Bistro FouFou - Promote Michigan

 

10. Risotto with Smoked Salmon at Bistro FouFou, Traverse City

 

I’ve love the creamy, fulfilling taste of risotto and Chef Guillaume always tosses in the best ingredients to make it even more enjoyable, especially on a cold, winter day. I think risotto is actually always on his menu, but the preparation varies from season to season. Over the years, I’ve enjoyed his morel risotto, asparagus risotto and most recently, the smoked salmon risotto with roasted tomatoes (and, traditionally fennel—which I’m not a fan of, so I asked for sans-fennel). If I recall correctly, the night I enjoyed this risotto there was also a hearty beef bourguignon on the menu (which I had never had, but wanted to try ever since watching Julie & Julia)—so I ordered it to go and enjoyed it at home the following evening with a Michigan pinot noir and crusty bread.

Rack of Lamb at Bay Harbor Golf Club - Promote Michigan

 

11. Rack of Lamb at Bay Harbor Golf Club, Bay Harbor

 

Another one of those places I thought was private, but opens it restaurant doors to anyone. Following my pal Pete again, I landed here one summer evening just in time to hear some classic tunes, watch the sun set and to savor a half dozen decadent lamb chops served over mashed potatoes, alongside fresh asparagus and topped with a rich au jus. After dinner, I convinced the bartender to bring our table individual servings of vanilla ice cream and a couple bottles of what I believe was Founders Porter, which we used to make sinfully savory beer floats.

Duck Breast at Chandler’s - Promote Michigan

 

12. Duck Breast at Chandler’s, Petoskey

 

I think I’ve had duck more than any other single meat at Chandler’s, and I’m never disappointed. The accoutrements changes seasonally, but one thing remains constant – the crispy skin and the rare meat, tender enough to cut with a butter knife. In early summer, the preparation included roasted beets, asparagus and a few leaves of arugula drizzled with au jus.

Lentil Stuffed Tomato at Café Sante - Promote Michigan

 

13. Lentil Stuffed Tomato at Café Sante, Boyne City

 

One of the things I enjoy about Sante is their attention to the seasons of northern Michigan. In the spring, you’ll find dishes featuring ramps, morels and asparagus. In the summer, its strawberries and other fruits. In the fall, harvest vegetables and in the winter, root vegetables. One of my favorite menus was the one focused on tomatoes (the fruit that we all treat like a vegetable). After speaking on “Michigan’s Ghost Towns” at the Boyne City Library, I stopped in to Santa for a late dinner – a plump and juicy tomato stuffed with a mixture of lentils and served on a bed of greens, that was light yet satisfying.

Grilled Mac & Cheese Sandwich at Bridge Street Tap Room - Promote Michigan

 

14. Grilled Mac & Cheese Sandwich at Bridge Street Tap Room, Charlevoix

 

While following John Gonzales on his Mlive.com search for “Michigan’s Best Mac & Cheese” we landed at Bridge Street Tap Room to indulge ourselves in an ultimate carb-overload. As if stuffing creamy mac-n-cheese between two pieces of asiago sourdough bread wasn’t enough, the addition of crispy bacon, avocado and sriacha aioli make this a two-handed sandwich. Be sure to wash it down with one of the nearly 30 Michigan craft beers available on draft.

Grilled Pizza at The Write House on Round Lake - Promote Michigan

 

15. Grilled Pizza at The Write House on Round Lake, Petoskey

 

With all of the great places I get to eat, it’s inspired me to do more cooking at home. From my favorite breakfast (Eggs Benedict) to infused salads to appetizers and full entrees, it’s a challenge to cook for one. Luckily, I’ve found lots of friends in the area willing to take “leftovers” off my hands. I’ve also found an interest in creating “new” meal ideas from leftovers brought home from my favorite restaurants. Probably my favorite thing to cook at home these days is grilled pizza. I start by grilling seasoned chicken thighs, adding the pulled pieces to crust coated with either pesto, tomato sauce or simple olive oil, and then any ingredients I happen to have on hand: sweet banana peppers, artichoke hearts, tomatoes, asparagus, roasted garlic, capers and then topped with shredded cheese and added back to the grill. Even the leftovers are great when warmed in the oven. The great thing is, no two pizzas are the same.

 

BONUS EATS:

Moroccan Dates at Les Cheneaux Culinary School - Promote Michigan

 

Best Appetizer: Moroccan Dates at Les Cheneaux Culinary School, Hessel

 

During my first visit to the Les Cheneaux Islands area (Cedarville & Hessel), I had the pleasure of enjoying a couple meals at the newly opened Les Cheneaux Culinary School—overlooking the lake. I started my meal with the recommended hors d’oeuvres – Moroccan dates stuffed with goat cheese, toasted pecans and house-cured duck prosciutto.

Beet Salad at six.one.six inside the JW Marriott - Promote Michigan

 

Best Salad: Beet Salad at six.one.six inside the JW Marriott, Grand Rapids

 

When it comes to salads, the culinary team at six.one.six always delivers something unique and tasty. The kale salad has made this list in previous years – and this year, it’s the beat salad. Roasted red beats and a pickled hard-boiled egg are served over a bed of lightly seasoned greens, making for a colorful and flavorful summer lunch.

Butternut Squash & Roasted Tomato Bisque at Mustang Wendy’s - Promote Michigan

 

Best Soup: Butternut Squash & Roasted Tomato Bisque at Mustang Wendy’s, Harbor Springs

 

I never would have thought to combine two of my favorite bisques together in one pot, and I was intrigued to see how they blended together. Turns out, it was pretty tasty. Topped with a swirl of crème fraiche and roasted pumpkin seeds.

Pecan Ball at Grand Hotel - Promote Michigan

 

Best Dessert: Pecan Ball at Grand Hotel, Mackinac Island

 

This dessert is synonymous with this historic hotel, and yet with all the times I’ve stayed there (on personal vacation or business), I’ve yet to have the noted Pecan Ball. So, while staying at the hotel for four days during the Bayview to Mackinac Yacht Race, I finally gave it a try. Normally not a dessert person, I found that I couldn’t put the spoon down and ended up eating nearly the entire thing (it’s ice cream after all, which just fills in all the spaces in your stomach after a multi-course meal).

BLT Bloody Mary at Sundance Grill - Promote Michigan

 

Best Liquid Meal: BLT Bloody Mary at Sundance Grill, Grand Rapids

 

After the Michigan Winter Beer Festival, it seems fitting to end the weekend with a liquid brunch in the form of a BLT Bloody Mary. Homemade bloody Mary mix and vodka is served tall, on the rocks and garnished with bacon, lettuce and tomato standing upright in the glass, served with a side of toasted sourdough bread, mayo and a five-ounce shorty beer.

 

Safe Travels!

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Hudsonville Ice Cream Celebrates Michigan’s Winter Wonderland with Peppermint Stick

Citizen Journalism, Local Business, , , ,

Peppermint Front CartonBy: Dianna Higgs-Stampfler

Peppermint…the flavor of red and white striped candy canes…has synonymous with the holiday season since the late 1800s. To celebrate this long-standing tradition, Hudsonville Ice Cream announces its seasonal release of its Limited Edition Peppermint Stick Ice Cream flavor.

“This flavor will bring back childhood memories of snowy days,” says Ray Sierengowski from Hudsonville Ice Cream. “To create this refreshing and cool flavor, we take our Original Vanilla ice cream and blend in actual candy cane pieces. It’s delicious on its own, or in a creative recipe.”

Michigan is rich with mint history, dating back to the early 1900s when the Albert M. Todd Company in Kalamazoo was recognized as the leading producer of the distilled flavoring that leads to peppermint and spearmint. In fact, in the early Twentieth Century, 90 percent of the world’s mint was grown on Todd owned farms within a 90-mile radius of Kalamazoo. The Todd Company still manufactures mint and other flavorings in Kalamazoo, selling it to other companies like National Flavors, who in turn work with producers like Hudsonville Ice Cream.

“When you look at the whole picture, Peppermint Stick is actually a Pure Michigan flavor,” Ray says.

Find Peppermint Stick and countless other Hudsonville Ice Cream flavors in grocery stores and ice cream parlors in Michigan, Indiana, Ohio and Illinois. In addition to its “All Season” flavors, which are available year round in blue cartons, several “Limited Edition” are offered seasonally throughout the year, in distinguished red cartons.

Started in 1895 as a farmers’ cooperative, the Holland-based Hudsonville Creamery & Ice Cream is the largest manufacturer of branded ice cream in Michigan. For nearly 90 years, this Midwest company has been producing its creamy, delicious ice cream – using many of its original flavors, while at the same time creating refreshing new recipes inspired by the Great Lakes.

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Northern United Brewing Company Installs Cambrian Innovation’s EcoVolt® Mini

Beer, Local Business, Recycling, , , , ,

EcoVolt MiniBy: Dianna Higgs-Stampfler

Cambrian Innovation, provider of distributed water and wastewater solutions for industrial producers, today announced Northern United Brewing Company (NUBC) is the first customer to install Cambrian’s EcoVolt® Mini. The EcoVolt® Mini converts high-strength wastewater into reusable quality water in one simple container designed specifically for growing breweries, wineries, and dairies. Northern United Brewing Company (NUBC), a family-owned Michigan brewery dedicated to making beers of outstanding art and flavor, will use EcoVolt® Mini to scale operations, cut operating costs, and improve its environmental footprint.

NUBC purchased the EcoVolt® Mini to alleviate pressure on the local wastewater treatment plant, allowing both the brewery and the community to grow. The State of Michigan provided a grant to help fund the project. EcoVolt® Mini will remove contaminants and solids from the wastewater while producing up to 11,500 therms of heat per year. The system will eliminate over 65 metric tons of CO2 per year, the equivalent of planting over 50 acres of trees every year. This initial installation will support an expansion of NUBC’s production of more than 40 percent.

“We were stuck between a rock and hard place—we wanted to make more beer to meet growing demand, but our community’s treatment plant capacity was tapped out,” said Northern United Brewing Company CEO and CFO Tony Grant. “With the City’s and State’s help, we are bringing wastewater management in-house with an innovative system from Cambrian. We’re excited to expand our production, and we’re proud to do our part to reduce pressure on the community’s water system.”

EcoVolt Tank Sunset
Photo Courtesy of Cambrian Innovation

Compressing the revolutionary bioelectrically enhanced EcoVolt® Reactor and the EcoVolt® MBR into one, prefabricated module, the EcoVolt®Mini is an all-in-one water reuse container. Designed for food and beverage producers that are generating under 15,000 – 20,000 gallons of wastewater a day, the Mini rapidly removes over 99.9 percent of pollutants and solids from the waste stream, producing reusable water and renewable biogas. The system is designed to be automated, cutting down on operating expenses and saving businesses the headache of dealing with their wastewater.

“This project is the result of a strong collaboration to adopt and implement the right solution not only for NUBC, but also the community,” said Cambrian CEO Matthew Silver. “The EcoVolt® Mini’s compact design brings our EcoVolt® product line to smaller-scale operations that still want the big benefits of advanced wastewater treatment.”

At current levels, the waste stream resulting from the NUBC brewing process uses a significant amount of the industrial capacity in the City of Dexter’s municipal wastewater treatment system, preventing new food, beverage, or agricultural businesses from setting up operations in Dexter. This venture between Cambrian and NUBC, which will knock down barriers to business growth within the region, is funded in part by the Michigan Department of Agriculture & Rural Development (MDARD) through the Strategic Growth Initiative Grant Program.

“This project is timely and very important,” stated Dexter Mayor, Shawn Keough. “Capacity constraints have not only capped NUBC’s growth, but they have affected the City’s ability to operate our plant efficiently. The solution developed by Cambrian and Northern United will hopefully free up capacity in our treatment system and reduce our operational challenges. We are excited to see the positive effects of this new technology.”

“We anticipate that this project will be a model that can be deployed across the State of Michigan. There are hundreds of food, beverage, and agricultural producers in Michigan who face the same challenges as NUBC,” said MDARD Agriculture Development Division Director Peter Anastor. “Cambrian’s innovative solution helps food and agriculture businesses grow and relieves pressure on our public infrastructure.”

NUBC’s EcoVolt® Mini is scheduled to be installed during the spring of 2016.

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Stocking stuffers from the Mitten State

Citizen Journalism, Local Business, Our Cities, , , ,

Michigan Bottle Opener

Since the early 1800s, families have hung stockings from the mantel on Christmas Eve in anticipation of a visit from St. Nicholas. As you plan for this year’s holiday season, look to the Mitten State for unique and inexpensive stocking stuffers for everyone in the family.

HER

Glass ActionDress up any outfit with a handcrafted, Michigan-shaped piece of jewelry from Ferndale-based Glass Action, found at Little Luxuries on Mackinac Island or Posey in Royal Oak. A series of celebrity-inspired nightlights, as well as personalized custom pieces, are also available online.

Pampering never felt so good as with Bizzy Fizz bath and body products, handmade in Macomb. Choose from body scrubs, oils, lotions and lip balms in a variety of shapes, textures, colors and fragrances. Find a selection of options at Celtic Sisters in New Buffalo and the Made in Michigan store at Boyne Mountain Resort, Boyne Falls.

Grocer’s Daughter in Empire creates mouth-watering chocolates including truffles, caramels, bonbons, bark, bars and puddles. Vegan and gluten-free options also are available. Shop online or at finer retail outlets around the state including Detroit Mercantile Co. and Food Dance in Kalamazoo.

HIM

MI Bottle OpenerNever be left without an opener for your favorite craft beer or soda. The Michigan-shaped bottle openers (both Upper or Lower Peninsula shapes) from Kalamazoo-based Michigan Bottle Opener are so thin they fit in your wallet. Find them online or at Essence on Main in Clarkston and NorthGoods in Petoskey.

Pick up a tin of Beard Balm made with ingredients like beeswax, lanolin, grapeseed oil and eucalyptus oil to help men keep a full beer smooth and fragrant. Developed in Detroit’s revitalized Corktown District, these products are available at Rail & Anchor in Royal Oak or Taylor & Colt in Birmingham, as well as online.

Start a new trend in 2016 by sending handwritten notes on the stylish monogrammed cards from Detroit-based Shinola. The 5.5-by-8.5 cards come in a packet of five with envelopes. Shop online or stop into one of the three locations in southeast Michigan.

THE KIDS

Goodnight Michigan“Good Night Michigan” is a mini-book by Adam Gamble, with illustrations by Anne Rosen. It features notable locales throughout the state, including Sleeping Bear Dunes, Tahquamenon Falls, Detroit, St. Joseph and many others. Find it at bookstores around the state, as well as the gift shop at Frederik Meijer Gardens & Sculpture Park in Grand Rapids.

Keep the kids warm and stylish with a cap from Dearborn-based Carhartt. The girls pink Trapper Hat and boys duck yellow Bubba Hat are sherpa lined and have a hook-and-loop chin strap closure.

Rebuild a tradition with handmade wooden blocks from Uncle Goose in Grand Rapids. You’ll find nostalgic gifts to entertain kids and parents alike, from classic alphabet blocks in dozens of languages to nursery rhyme blocks, as well as pull wagons to canvas bags. Find them at dozens of locations across the state.

FOUR-LEGGED KIDS

Dress up your dog’s appearance with a colorful Michigan Paw Bandana from Pup North. Shop online or stop by My Secret Stash or Suhm-Thing in downtown Traverse City. Then, pop into the D.O.G. Bakery (dogbakeryonline.com) just down the road for a four-pack of mitten-shaped Iced Cherry Chews for your pooch’s snacking enjoyment.

Keep your cat entertained with a catnip toy from Lake Orion-based Fat Pyewacket. The best parts of organic catnip, minus fillers, are stuffed into natural cotton sacks reinforced for hours of kitty play. Pick up these toys at The Pet Beastro in Madison Heights or Pets ‘n Things in Saline.

THE FOODIE

Cookie CutterMI Blue WinterHandcrafted kitchen utensils from Loon Hardwoods in Dorr make the perfect gift for the chef on your list. Select from a cheese slicer, strainer, spatula, recipe box or utensil holder, all made from maple and finished with Tung oil for a beautiful luster. Look for items at Calico Cat in Grand Haven or Old Town General Store in Lansing.

A Michigan-shaped cookie cutter makes for lots of family fun throughout the winter months. Find both the upper and lower peninsulas at stores around the state, including Heart of Michigan in Howell or The Zany Kitchen in Cheboygan or online at puremichiganstore.org.

Of course, a subscription to Michigan BLUE Magazine also makes a fine Christmas gift!

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Editors note: Article was reprinted from the winter 2015 issue of Michigan BLUE Magazine.

Traverse City Companies Design & Publish Commemorative Book Highlighting the Super Bowl’s 50 Historic Years

Citizen Journalism, Reviews, Upcoming Events, , ,

Superbowl Book Header“As a player, it says everything about you if you made the Hall of Fame.
But, then again, boy… there’s something about winning a Super Bowl.” – Terry Bradshaw

By: Dianna Higgs-Stampfler

The Super Bowl will reach a milestone on February 7, 2016 with the observance of its 50th “Golden Jubilee” game to be held at Levi Stadium in Santa Clara, California—home of the San Francisco 49ers. In celebration of this milestone, Traverse City-based JKR Ventures has released a commemorative book focused on the long-standing history of “The World’s Greatest Entertainment Event.”

Super Bowl 50: Celebrating Fifty Years of America’s Greatest Game is written by acclaimed sportswriter Bethany Bradsher, with a foreword written by Super Bowl Champion and retired San Francisco 49er Dwight Clark. With 344 action-packed full-color pages, including more than 650 photographs, the book is bound to score with football fans around the world. This must-have book unveils the whole Super Bowl experience, one that most fans could never access.

Jerry Jenkins, founder and CEO of the publishing services firm Jenkins Group, and colleagues Brett Karis and Ron Harris, are investment partners for the book, under the JKR Ventures brand. They in turn partnered with Greenlight Marketing in Traverse City to create the book layout and design.

“I’ve seen a fair number of Super Bowl books over the years, and most of them were written for the football enthusiast,” shares Jenkins. “Not many images, too many statistics, and somewhat bland design and content. We wanted to create a book that not only covers the games, but also captures the cultural celebration that the Super Bowl has become.”

Through never before released anecdotes, photos and facts, Super Bowl 50: Celebrating Fifty Years of America’s Greatest Game brings readers behind the curtain to experience this spectacle in an unprecedented manner. It highlights the games, players and coaches, as well as the diverse activities and fun beyond the gridiron.

Story headlines like “The Clydesdales,” “Super Bowl Party Food,” “Media Frenzy” and “The Evolution of Halftime” illustrate how this book showcases elements of the Super Bowl to which even non-sports fans gravitate. Every page in Super Bowl 50 is guaranteed to bring back a Super Bowl memory (heartwarming or heartbreaking).

“What I first envisioned was a book not just for a sports nut, but for every person who watches the Super Bowl for the halftime shows, commercials, and the ceremony of it all,” says Jenkins.

With over 500 images, “Fun Facts,” a multi-page timeline of all 50 halftime acts, and even a salute to the beloved Detroit Lions (a no-show at the Super Bowl, if you’ve been keeping track), the book content will stand out against any other of its kind on bookshelves.

“We typically collaborate with clients who need marketing assistance – advertising, websites, branding, and the like,” says Kevin Gillespie, owner and creative director of Greenlight Marketing in Traverse City. “But this was a once-in-a-lifetime project, and our entire team of designers and project managers were on board.”

The Super Bowl is much more than just a game, and Super Bowl 50: Celebrating Fifty Years of America’s Greatest Game covers them all:

The Games
◦    Super Bowl I (actually called “The AFL-NFL World Championship”)
◦    Last season’s breathtaking game between the Seattle Seahawks and New England Patriots

The Players
◦    The stars (Terry Bradshaw, Pittsburgh Steelers)
◦    The ones who never made it to a Super Bowl (Barry Sanders, Detroit Lions)

The Coaches
◦    Vince Lombardi (Green Bay Packers)
◦    Bill Parcells (New York Giants)

The Halftime Show
◦    Michael Jackson
◦    Janet Jackson’s “Wardrobe malfunction”

The Commercials
◦    Apple’s debut in 1984
◦    Mean Joe Greene for Coca Cola: “Hey, kid, catch!”

The “oddities”
◦    The Chicago Bears’ “Super Bowl Shuffle”
◦    The “Blackout” game at the Super Dome

The Audience
◦    The international appeal, making the Super Bowl the #1 sporting event in the world
◦    Super Bowl Parties

Author Bradsher comprehensively narrates details about the Super Bowl and all the festivities and pomp around it, offering all fans unparalleled access. In Super Bowl 50: Celebrating Fifty Years of America’s Greatest Game, she’s analyzed the unforgettable plays, players and coaches; even researching how much beer, chips and dips are consumed (and what the consensus is for “Favorite Super Bowl Snack.”)

Two editions of Super Bowl 50: Celebrating Fifty Years of America’s Greatest Game are available: a commemorative hardcover edition, with football grain textured cover material, gold foil, and laces embossed on the spine ($49.95), and a softcover edition ($29.95). Both editions are timeless keepsakes, and were released in September to coincide with the kickoff of the 2015 NFL season. They are available in bookstores nationwide and at www.SuperBowl50Book.com.

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

15 Things to Make Your Thanksgiving Pure Michigan

Citizen Journalism, Holidays, Local Business, Local Food, Upcoming Events, , , ,

[huge_it_slider id=”20″]

By: Dianna Higgs Stampfler

With Thanksgiving coming up, here are 15 great ways to take advantage of what this great state has to offer! Cook healthy, eat hearty, and enjoy family and friends.

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Birthdays are a time for celebrating family history!

Area Education, Local Business, Our Cities, , , ,

Henderson CastleBy: Dianna Higgs Stampfler

When it came time to celebrate my dad’s birthday on October 9, only one place was on my radar. I began plotting the secret gathering before Labor Day and there were times I was so excited I almost blurted it out to him or shared something publicly on my Facebook.

My dad is a long-time lover of history and a dedicated genealogist. The summer between my fourth and fifth grade years, our summer vacation trip was spent traveling in our boat-of-a-Buick through Pennsylvania and New York, visiting libraries, town halls and cemeteries in search of tidbits tied to our family tree. At the time, I loathed the experience, but now…35 years later, it is one of my favorite childhood memories.

Memories Of LoveIn 1998 or 1999, my brother and I received a great Christmas gift from our dad: detailed albums full of photos, histories, maps, scans of our family tartan and other pieces tied to our family history…both on his side of the family and my mom’s. It is still one of my most treasured possessions.

When I launched Promote Michigan in 2004 my “Speaker’s Bureau” provided the ideal opportunity for me in presenting programs at libraries, senior centers and museums around the state. My dad’s passion for history had finally caught up with me (that, and a genetic propensity for public speaking).

With my growing interest in culinary and agriculture, it made sense that “Made in the Mitten: Savoring Michigan’s Rich Foodie & Agricultural Heritage” be among my offerings. Ironically, the night before this birthday dinner, I gave this exact program at the Otsego History Museum. Several members of my family attended, including my dad—who hadn’t seen me speak publicly since the late 1980s.

George TaylorYears ago, as I began researching the economic impact and history of a variety of crops like asparagus, carrots, peaches and the like, my dad shared with me the story of George Taylor—a Scotsman who settled in Portage (south of Kalamazoo), who was the first person to grow commercial celery in America. An historical marker celebrating this contribution stands in that community today. Recognized as “Celery City,” it is also home to Celery Flats Interpretive & Historic Area.

Taylor was also responsible for introducing chefs at the Burdick Hotel—now the Radisson Plaza Hotel in downtown Kalamazoo—to this rare vegetable. It is said they considered it a curious crop, but soon it found its way into recipes in the fine dining establishment at the turn of the century.

If you were not aware, in the mid-to-late 1800s, celery was considered a delicacy—much like caviar or escargot. Only the well-to-do served it in their homes, displayed in elegant dishes filled with ice water to keep the stalks tall and crunchy.

Celery VaseSoon the rich soils of the Kalamazoo area were cultivated with celery seeds and the industry was born (and now flourishes in the Zeeland area, in neighboring Ottawa County).

Taylor and his family settled throughout the Kalamazoo area. His niece, Mary Taylor, inherited an undeveloped plot of land just west of downtown—high on a bluff adjacent to the campus of Kalamazoo College. It is there that she and her husband, Frank Henderson, set down roots.

Henderson was one of early Kalamazoo’s most successful businessmen—the owner and president of the Henderson-Ames Company, which made uniform regalia for secret societies, fraternal organizations and the military.

CeleryfieldA man of grand ideas, Henderson dreamt of building an expansive suburb on this land and in 1888, he enlisted the help of surveyors, engineers and landscape architects to plot the land and create Kalamazoo’s first “natural site plan” development. The first building to be erected was to be a 25-room, Queen Anne-style house designed by C.A. Combert of Milwaukee, Wisconsin, where Frank and Mary would reside.

The $72,000 building costs included seven baths (one with a 13-head shower), an elevator and a third-floor ballroom. The castle’s exterior was constructed of Lake Superior sandstone and brick. The interior wood included mahogany, bird’s eye maple, quartered oak, birch and American sycamore. The home—Henderson Castle—exemplified the most expensive tastes of the time.

The Henderson’s had a grand housewarming party in 1895 at the completion of the castle’s construction. One could only imagine who graced the halls and shared in the hospitality of the day. Yet, Frank’s years in the grand home were short-lived, as he passed away in 1899. Mary died in 1907, and both she and Frank are buried across the street from their beloved castle, in Mountain Home Cemetery.

Over the years, nine parties have owned Kalamazoo’s famous castle on the hill. In 1957, the house was purchased as the future site for the Kalamazoo Art Center. However, when the Institute of Arts remained in downtown Kalamazoo, the castle became the property of the renowned liberal arts school at Kalamazoo College (which lies adjacent to the castle’s grounds).

Henderson CastleHenderson Castle—which now operates as a bed-and-breakfast and French-inspired restaurant—has been featured in three movies (all of which were horror films) and has also been featured on the Discovery Channel and House Hunters. It’s the topic of many newspaper and magazine articles as well.

Now, back to MY family and the reason for this local history lesson…

George Taylor was one of four brothers (the others included Andrew and James, who also lived in the Kalamazoo area). Mary Taylor Henderson was the daughter of James Taylor, George’s brother. The fourth brother Alexander, remained in Scotland. He was my great-great-great-great grandfather on my dad’s mother’s side of the family.

Henderson Castle RooftopSo, when it came time to choose the setting for my dad’s surprise birthday celebration, it only made sense to secure the private dining room at Henderson Castle for a gourmet, 7-course dinner (for 10). It was his first visit to the castle. In fact, it was the first visit for everyone in the family (other than myself…I had toured it some 15 years prior).

Our evening started with a tour, led by a charming young man named Drakkar Hill. The Western Michigan University student (go Broncos) had only been “on the job” three months, but his knowledge end passion for the castle’s history was impressive. He also had a great personality, and was engaging with the family. He shared his stories, indulged us with our questions and photos, and was genuinely excited to hear of our “family ties” to the building and its original residents.

When our three generations finally settled in for our dinner, everyone was full of family pride…especially my dad.

Just before the first course was served, the current owner—Chef Francois Moyet—stopped by to say hello and happy birthday. He shared a bit more of the castle’s history and his plans to secure it as an historic site for future generations (which made us all happy). My dad shared our connection to Mary Taylor Henderson.

Soon, our server, Andrew, was plating our first course: a colorful and flavorful bruschetta crustini with a delicious homemade balsamic drizzled on the plate (officially, called “amuse bouche”). Next, it was a fresh garden salad, followed by a warming bowl of the soup de jour: creamy potato.

Menu Henderson CastleEntrees included Steak Diane, Chicken Marsala, Drunken Shrimp, Steamed Flounder and Roasted Pork Loin (wrapped in bacon), each with warm rolls and butter. Between the 10 of us, we had at least one of each dish and sample bites on forks were passed among the group upon request.

Dessert was a light and airy tiramisu, followed by a post-dessert tart with a bit of cream cheese and chunks of melon and grape slices. Two bottles of Henderson Castle wines, made locally, were paired with our meal—the unwooded Chardonnay and the ruby-red Meritage.

Those who know me, know my love of good food and company as I travel around Michigan (and, sometimes, beyond). But nothing compares to sitting around the table with your parents, adult children and siblings to celebrate a loved one’s birthday. And, there’s nothing better than when you—as daddy’s girl, even at age 46—make daddy smile!

Safe Travels!

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Reserve Wine & Food Welcomes Josh Adams as Executive Chef

Local Business, Local Faces, Local Food, Our Cities, , , , , , ,

Reserve Wine and FoodBy: Dianna Higgs Stampfler

Michigan’s award-winning Reserve Wine & Food proudly welcomes Josh Adams as its new Executive Chef. The James Beard Awards Semi-Finalist comes from Peoria, Illinois where he owned and operated June Restaurant for five years.

Chef Adams started his culinary education early. At the age of ten, his mother enrolled him in his first cooking class and from then on, the kitchen beckoned. Adams cooked throughout his childhood with his mom and grandmother, who encouraged his creativity and curiosity. His mother—a poet and amateur photographer, and father—a successful businessman, both nurtured his innovative spirit and instilled a strong work ethic.

Adams recalls a pivotal turning point in his career. “I went to Charlie Trotter’s to celebrate my birthday and had the luxury of dining at the Chef’s Table in the kitchen. Witnessing a professional kitchen operate at such a high level—so seamlessly—changed my perspective on what it meant to be a chef, forever.” Before leaving, he spoke with Chef de Cuisine Matthias Merges. Recognizing the potential in Adams, Merges offered him an internship position, which Adams eagerly accepted.

Chef Josh Adams
Chef Josh Adams

Committed to a career as a chef, Adams attended both the French Culinary Institute as well as Illinois Central College’s culinary arts program. He supplemented his scholastic studies with several internships (Alinea, Revolver) and outfitted his home kitchen to professional grade to further his knowledge.

In 2007, Adams worked at Vie restaurant in suburban Chicago under Chef Paul Virant; a chef known for his farm-fresh approach. Along with Chef Virant and Chef Trotter, Adams recognizes Heston Blumenthal, Pierre Gagnaire, Alice Waters and Ferran Adria as major influencers in his career.

These mentors helped Adams to shape his style, one that is a unique blend of farm-direct and molecular gastronomy. Applying progressive techniques to pristine ingredients, Adams seeks to preserve and accentuate the natural properties of the ingredients through precision cooking.

“With the development of each dish, I take into consideration the aroma, taste, texture, temperature, color, shape and arrangement to bring about the best possible result for the customer,” he says.

With his passion for seasonal and locally-grown products firmly rooted, Adams left Chicago in the spring of 2008, returning to his hometown—an area surrounded mostly by farms—to open his progressive, farm-direct June Restaurant.

Reserve Wine and FoodIn addition to being named a James Beard Awards 2010 Rising Star Chef Semifinalist and 2012 Best Chef-Great Lakes Region Semifinalist, Chef Adams was awarded Food & Wine Magazine’s 2013 “People’s Choice Best New Chef-Great Lakes Region,” was among Reuters’ “World Chefs,” and was one of Mother Nature Network’s “40 Chefs Under 40.”

June Restaurant was recognized in 2009 by the Wall Street Journal as a “Best New Restaurant-Heartland Region,” ManMade.com’s 2010 “10 Best Restaurants-Midwest,” Bon Appetit Magazine’s “Top 10 New Romantic Getaways,” NBC Chicago’s “Hottest New Restaurant in Peoria,” Travel + Leisure’s “50 Best New Restaurants,” Midwest Living’s “New Spots to Eat, Play and Stay” and Opinionated About Dining’s 2013 “Top 100 U.S. Restaurants.”

Opened since September, 2010 and celebrating its 5th year, Reserve Wine & Food has been recognized by Grand Rapids Magazine, OpenTable, Food & Wine Magazine, the James Beard Foundation and Wine Spectator. Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy in an elegant yet casual fine dining setting.

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Celebrate Michigan Apple Month with #PureMichigan Salted Caramel Apple

Citizen Journalism, Local Business, , ,

Salted Carmel Apple Hudsonville Ice CreamBy: Dianna Higgs Stampfler

Savor the flavors of the fall season in the Great Lakes State with the Limited Edition Pure Michigan Salted Caramel Apple flavor from Holland-based Hudsonville Ice Cream. With thoughts turned toward the colorful harvest season, this flavor gives a nod to the apple orchards that dot the rural landscape around the state.

“Ever since it was introduced as the 2012 winner of the ‘Pure Michigan’ online flavor contest, Pure Michigan Salted Caramel Apple has been a mouth-watering fall favorite,” says Raymond Sierengowski from Hudsonville Ice Cream. “With its combination of fresh Michigan apples folded into a special caramel-infused ice cream, it tastes just like caramel apples on a stick.”

According to the Michigan Apple Committee, Michigan is the third-largest apple producing state in the country (behind California and New York). In 2014, Michigan harvested about 24 million bushels of apples from 9.2 million apple trees in commercial production, covering 36,500 acres on 850 family farms. Michigan’s apple industry is valued at about $250 million, annually (contributing significantly to state’s overall $102 billion agricultural industry).

Cider Mill Donut Hudsonville Ice CreamOther fall flavors from Hudsonville Ice Cream include:

-Cider Mill Donut — Starting off with apple cider flavored ice cream with a spiced-apple swirl throughout and real donut pieces. All the flavors of your local cider mill are delivered in one delicious scoop. What’s left of this popular flavor is out in the marketplace around the state.

-Fried Ice Cream — The weather may be turning cooler, but this flavor will warm your heart. Re-creating the fried ice cream experience from your favorite restaurants, this seasonal flavor takes cinnamon ice cream and mixes in pieces of cinnamon tostada crunch, with a honey caramel swirl. This flavor has flown out of the freezer cases, and remains available only in limited quantities.

-Pumpkin Pie — Michigan ranks #2 in the country for the number of pumpkins harvested each year, and this rich and creamy flavor pays tribute to its place in the state’s overall agricultural industry. Served alone or as the a la mode to your favorite pie, this flavor returns to the freezer case just in time for holiday celebrations. With its traditional pumpkin pie flavors and now with actual pieces of pie crust, it makes a wonderful compliment to your holiday dessert table. Look for this flavor in stores now!

Look for these “Limited Edition” flavors—distinguished by the red packaging—in grocery stores throughout Michigan, Indiana, Ohio and Illinois from through early November (while supplies last), alongside the All Season flavors and then Naturals line.

Started in 1895 as a farmers’ cooperative, the Holland-based Hudsonville Creamery & Ice Cream is the largest manufacturer of branded ice cream in Michigan. For more than 80 years, this Midwest company has been producing its creamy, delicious ice cream – using many of its original flavors, while at the same time creating refreshing new recipes inspired by the Great Lakes.

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!

Shedding Light on Michigan’s Haunted Beacons

Area Education, Local History, , , ,

Haunted LighthouseBy: Dianna Higgs Stampfler

I’ve been fascinated Michigan lighthouses since 1997, when I started working at the West Michigan Tourist Association (1997-2004). Did you know Michigan has more lighthouses than any state? And, that a fair number of those are rumored to be haunted? Although I’ve never experienced any of these ghostly encounters myself, I’m happy to share the stories that have been passed along to me by others. If you’d like to learn more about “Michigan’s Ghostly Beacons,” I invite you to attend one of my upcoming presentations on the topic. The schedule can be found here.

What is it about lighthouses that seem to attract spirits – most often than naught, the ghosts of former keepers? Maybe it’s a never-ending passion for what was more of a lifestyle than a job. These keepers often lost their lives during their service, protecting the sailors on the inland seas from the dangerous and rocky shores of the Great Lakes. Many served twenty, thirty, even forty years and beyond, raising their families along these freshwater coastlines, because it was the only life they knew.

Here in Michigan, we’re proud to claim more lighthouses than any other state – with 117. The first light was built here in the 1820s; the latest in 2006. Nearly two dozen of these lights are rumored to be haunted – in most cases, by former keepers or their families. Their spirits live on, dedication unfaltering – even after the lights, and their lives, have been extinguished.

White River Light Station, Whitehall (Lake Michigan)

William Robinson
William Robinson

When William Robinson and his wife, Sarah, first came to the Whitehall area in the 1860s, there was no lighthouse at the end of the White River to guide the many boats coming and going due to the area’s rich lumbering industry.

Robinson took it upon himself to walk the riverbank nightly and hang a lantern on a pole, marking the entrance to the river for those vessels coming in after dark. He also began the drawn-out process of commissioning the Lighthouse Service to have an actual lighthouse built at the site.

After several years, Robinson’s attempts were rewarded and in 1875, the White River Light Station was first lit. The ships captains, who had been coming in and out of Whitehall for those years under Robinson’s safe guidance, petitioned the service to have him appointed the first keeper. It was a position he held for 44 years, until 1919 when age forced him into retirement. The day before he vacated the light, Robinson passed away in his sleep.

Rumor has it that neither he, nor his beloved wife – who had died many years prior – have ever really left White River Light Station.

The current resident keeper, Karen McDonnell, has reported multiple ghostly occurrences in her 20+ years of service. Content that it is the Robinsons, she simply shares the stories with visitors to the museum. Captain Robinson is frequently heard walking around upstairs in the former bedrooms and lantern room.

It’s Sarah’s spirit that is a bit more interesting. Karen says one day, she’d been upstairs dusting the museum display case when the phone rang. She set her dusting supplies down and went down to answer the phone. When she returned a short time later, she was startled to find her dusting supplies had moved and the display case was void of dust. Knowing of Sarah’s reputation as a meticulous housekeeper, Karen was amused. Over the years, Karen reports that attempts to recreate that incident have only succeeded on that original display case in an upstairs room which once was the nursery. A place Karen believes Sarah holds dear to her heart.

Seul Choix Point Lighthouse, Gulliver (Lake Michigan)

Captain Joseph Willy Townshend
Captain Joseph Willy Townshend

Captain Joseph Willy Townshend was an avid cigar smoker, and it is widely believed that his death in 1910 was the result of lung cancer. The fact that his body was embalmed in the basement of the keeper’s home and that his body lay in state for an extended period of time awaiting family from far away to pay their last respects, probably didn’t do much to help ease his mind as he left this world. So much so, that he opted to stay and keep watch on his majestic beacon.

The Gulliver History Society, which maintains this lighthouse, has kept detailed records of each ghostly occurrence at the lighthouse. Whether it be sight, sound, smell or just an eerie feeling, each is recorded in a log book which has more than 300 entries thus far. Faces in mirrors, the pungent odor of cigar smoke, rocking chairs moving on their own, pictures with hazy figures, images in windows – these are all common at Seul Choix (Shish-Shwa).

One of the most commonly told stories begins when the alarm at the lighthouse goes off in the middle of the night, sending an emergency call to both local law enforcement and the head of the historical society. The officers arrived first, and access the situation by walking around the lighthouse checking for any foul play.

One officer reportedly heard the sound of a chair moving across the floor and a man’s voice coming from the kitchen. When this account is shared with the museum administrator, it is met with a chuckle and a brief history of the resident ghost. Inside the house, no one is found – however, one of the kitchen chairs is pulled away from the table. The lighthouse is locked up and all parties depart.

A few weeks later, the scene repeats itself. The same two officers, the same museum staffer. Again, no one is found inside. The lighthouse is locked up tight and everyone heads out.

As the squad car makes its way down the long, dark, narrow roadway, it is approached by an oncoming car. Curious as to why anyone would be headed to the lighthouse at such a late hour, the police turn on their lights and exit their car to investigate. The oncoming vehicle is full of drunken teenagers, who are subsequently believed to be responsible for a series of break-ins and vandalizing acts in the area (one on the night of the original tripping of the alarm).

Turns out Captain Townshend was watching out for his lighthouse, making sure authorities were there to prevent any damage from occurring.

Saginaw River Range Light, Saginaw (Lake Huron)

When Peter Brawn was appointed the eighth lighthouse keeper at Saginaw River Range light in March, 1866, little did he know that his tenure would be short-lived. The next year, Peter suffered an unrecorded injury or disease and became incapacitated as a result.

His wife, Julia, took over the duties on an unofficial basis. In March 1873, Peter finally succumbed to his illness and passed way. Ultimately, Julia was finally appointed the official keeper after serving seven years in an interim position.

In 1875, Julie remarried – a man named George Way, who in addition to the title of her husband was appointed head keeper, with Julia demoted to serving as assistant. By 1882, the assistant position was abolished all together and Julia was left with no official title or duty. The following year, George himself passed away. However, before Julia was able to resume her duties as head keeper, she disappeared from lighthouse service – never to serve again.

While there is no proof that Julia actually had anything to do with the deaths of her two husbands, it is quite a coincidence that any time she lost her position as head lighthouse keeper the husband lost his life. Rumors of ghostly occurrences at this light are attributed to the two former keepers who died there, whether of natural causes or at the hands of their wife, Julia Brawn Way.

For more about Michigan’s lighthouses – haunted or otherwise – visit the Great Lakes Lighthouse Keepers Association at www.gllka.com.

Beaver Head Island Light
Beaver Head Island Light

Ghostly Beacons

St. Joseph Keeper’s Residence
South Haven Keeper’s Residence
White River Light Station*
South Manitou Island*
Grand Traverse Lighthouse*
Beaver Head Island Light*
Squaw Island Light
St. Helena Island Light*
Waugoshance Shoal Light
Seul Choix Point Light*
Sand Pointe Lighthouse*
Eagle Harbor Light
Rock of Ages
Big Bay Point Lighthouse B&B
Crisp Pointe Lighthouse
Point Iroquois*
Old Presque Isle*
New Presque Isle*
Thunder Bay Island Light
Sturgeon Bay Light
Tawas Point Light
Saginaw River Range Light
Point aux Barques

*Open for tours

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!