Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry to host a Mobile Pantry once a month.
*WHS March Mobile Food Pantry will be held Monday, April 29 from 4:30 p.m. – 5:30 p.m.
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Resources
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry to host a Mobile Pantry once a month.
*WHS March Mobile Food Pantry will be held Monday, March 25 from 4:30 p.m. – 5:30 p.m.
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Resources
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
Chef Sweeney finds meaning in cooking (Courtesy, Sweeney)
Chef Syndy Sweeney of T. Rex & the Rabbit Foods will be at the Wyoming branch of Kent District Library (KDL) on Tuesday, March 26 to share her love of food and cooking with local residents.
For Sweeney, cooking is about more than just food. It’s about connection and comfort.
“For me, food has always been love,” said Sweeney. “My mom started teaching me when I was about four, and food was always something that I did for comfort and for connection.”
Combining books and cherries
At the Baking with Michigan Cherries KDL event, Sweeney will share the many ways to create delicious baked goods using Michigan’s seasonal cherry bounty.
The event is being held in conjunction with KDL’s On the Same Page community-wide reading initiative featuring the novel Tom Lake by best-selling novelist Ann Patchett. Patchett’s novel is centered around Michigan’s Traverse City cherry orchards.
“I read the book and have developed a lecture where we’re going to cover basic baking tips with regular flour and gluten-free flour, and incorporate as many different cherry products as possible,” said Sweeney.
Attendees will learn common-sense tips to successful baking, as well as favorite components, ingredients and baking equipment/utensils.
Sweeney encourages participation and questions during her demonstrations.
“I want people to feel engaged,” said Sweeney. “I want people to feel comfortable touching the dough and smelling the ingredients that I am using in my demonstration.”
Dinosaurs and rabbits
As a personal chef, Sweeney offers catering services for small events, meal prep, and several options for cooking classes through various community programs.
“Where you need a chef, I go,” Sweeney said. “I don’t have a restaurant, and I don’t have a storefront. But I have a lot of equipment, and a car and a cart. And muscles,” Sweeney added with a laugh.
Though Sweeney has been a vegetarian for over thirty years, her parents and her husband eat meat.
“I was always making substitutions,” said Sweeney. “I would make two versions of the same thing but with different proteins.”
(Courtesy, Syndy Sweeney)
T. Rex & the Rabbit Foods is a fitting name for Sweeney’s business due to the chef’s refusal to restrict herself to one practice of cooking. Whether vegetarian, a meat lover, vegan, kosher, gluten-free, halal, or dealing with food allergies, Sweeney is onboard.
“I don’t like when food is politicized,” said Sweeney. “I cook for everybody.”
Though Sweeney loved cooking, she doubted she would be able to make a living as a personal chef. However, Sweeney has been amazed at how her desire to help people connect through food has expanded into the successful business it is today.
“It’s been a lot of work, a lot of talking to people, testing recipes, and just word of mouth and hustling,” said Sweeney. “It’s a lot of fun, and it’s been very challenging and humbling at times.”
Sweeney enjoys the teaching aspect of her job, using her skills to highlight the ways food connects people rather than dividing them. That sense of community is something she strives for in each of her lectures and classes.
Registration and information links for a variety of fun upcoming events!
(Courtesy photo)
For more information about Sweeney’s Baking with Michigan Cherries KDL event, click here.
To register for Sweeney’s Cherries on Top hands-on cooking workshop at Kentwood Parks & Rec, click here.
KDL branches are hosting various events centered around the novel Tom Lake in preparation for author Ann Patchett’s April 24 visit to Covenant Fine Arts Center at Calvin University. Details for this event can be found here.
Food insecurity impacts over 261,000 people in West Michigan and the Upper Peninsula alone. Wyoming High School (WHS) has teamed up with Feeding America West Michigan to provide free nourishing food for those in need.
There are a variety of reasons food insecurity exists, and anyone can experience a period of that insecurity and need.
“We are seeing the need for food amongst our families increase,” said Joy Pratt, Wyoming School Community Coordinator. “This past fall, we were able to feed 110-120 families monthly, but sadly, had to turn families away as we ran out of food.”
Working together to eradicate hunger
Wyoming Public Schools (WPS) has partnered with Feeding America Mobile Pantry for several years, rotating locations between elementary school buildings.
For the last few months, WHS has become a consistent host site, and will continue to host the Mobile Pantry once a month.
*WHS January Mobile Food Pantry will be held Monday, Jan. 22 from 4:30 p.m. – 5:30 p.m.
WPS is working to help meet a basic need in the community (FeedWM)
“Moving the Mobile Food Pantry to the high school has allowed us to serve more families, cause less disruption to neighborhood traffic, as well as sort and package food inside the building versus outside in the elements,” said Pratt.
With some families financially stretched to the breaking point, picking up 40-50 lbs. of food for free has a far-reaching impact. WPS has seen that impact firsthand.
“What we know to be true is that if we want our kids to learn, their basic needs have to be met first,” said Pratt. “Kids who are worried about not having enough food at home typically don’t learn as well as kids who don’t have that worry.
If something as simple as WPS/WHS hosting a monthly Mobile Food Pantry can alleviate that worry, even a little bit, it’s a no-brainer.”
What to expect
Though the selection of food varies each month, there are always a variety of fresh and frozen items available at the Mobile Pantry. Some examples include: yogurt, cheese, milk, almonds, grapes, bananas, potatoes, rice, beans, macaroni, baked goods, apples, onions, carrots, ham, bread, bagels, cereal, granola, strawberries, and cream cheese.
The Mobile Pantry is drive-thru style, and families are asked to remain in their vehicles for safety.
WHS Mobile Food Pantry Map (Courtesy, WPS)
Cars enter at the main entrance to WHS (1350 Prairie Parkway). Volunteers will direct traffic in the parking lot to help with efficiency.
Once in line, a volunteer will approach each car to record the name, address, number of people in the household, and the reason the food is needed for each family. Once a car has reached the front of the line, volunteers will load a box of food into the trunk.
Make an impact – volunteer!
Just a few hours of time can make a substantial impact (FeedWM)
Community volunteers are always welcome and can sign up for January and February Mobile Pantries using the following links: January 2024 / February 2024
“Just giving three hours a month of their time has a significant impact on 170 families in their community,” said Pratt. “When you consider the time you give, and weigh it against the impact you make, volunteering to help at the Mobile Food Pantry is a worthwhile endeavor.
“If we all give a little, we can make big things happen.”
Resources – learn more!
To learn more about Feeding America West Michigan and the services they offer, click here.
For the Feeding America Mobile Food Pantry schedule, click here.
The City of Kentwood’s Winter Concert Series will return Thursday, Jan. 18 with free concerts featuring a range of music and food trucks.
The series will feature three local artists performing from 6:30 to 8 p.m. on select Thursdays each month through March 7 at the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE. Each concert features a food truck outside the library offering a variety of cuisine for purchase.
“We’re excited to bring talented musicians and wonderful entertainment to our community again,” said Val Romeo, Kentwood Parks and Recreation director. “This series is a great way for community members to be introduced to their new favorite artist, get out of the house this winter and enjoy an evening with friends and neighbors.”
Kody Bryant. (Courtesy, City of Kentwood)
The lineup of performers and food trucks is:
Thursday, Jan. 18 – Singer-songwriter Kody Bryant performing country covers and originals and Dune Buggy food truck featuring burgers and fries.
Thursday, Feb. 15 – Award-winning singer Myra Maimoh with Motherland House Concerts performing Afro-Soul and Patty Matters food truck offering burgers and fries.
Thursday, March 7 – Folk band Whorled performing Celtic, gypsy jazz, Brazilian, bluegrass and classical music and Around Baking Company food truck featuring freshly baked pizzas.
The concerts take place in the library’s Community Room. Guests are welcome to bring their own beer, wine or nonalcoholic beverages to enjoy at the show. More information is available at Kentwood.us/WinterConcerts.
Kent County Health Department encourages residents to support local restaurants across Kent County through Nov. 11. (Courtesy, MSBDC)
By WKTV Staff
deborah@wktv.org
Supporting local restaurants benefits the entire community (Courtesy, pxhere.com)
The Kent County Health Department (KCHD) is encouraging residents participating in Restaurant Week GR, taking place from Nov. 3-11, to broaden their dining experiences and support restaurants across Kent County.
To assist residents in finding and selecting a restaurant, an interactive map was created featuring local restaurants across Kent County.
“Restaurants hold a unique place in our community,” said KCHD Director Dr. Adam London. “They are often where memories are made, and life’s milestones are celebrated. Supporting these establishments not only preserve our local flavors but also strengthen the bonds that hold our community together.”
Community support and benefits
Though the restaurant industry has rebounded, the workforce remains low (Courtesy photo)
Spending at local restaurants benefits the community by supporting jobs and businesses. Whether dining in, ordering take-out, or buying gift cards, consumers contribute to local employment and business growth.
In the United States, the restaurant industry has rebounded to employ a record 12.37 million people as of September 2023, surpassing pre-pandemic levels. However, Michigan’s restaurant workforce remains about 6% below its peak, underscoring the importance of supporting local restaurants.
The Health Department works with a diverse range of food establishments, spanning from restaurants to mobile food trucks to healthcare facilities, as part of their annual licensing renewal and inspection process. Consequently, they are uniquely positioned to comprehend the challenges that restaurants have faced over the years.
Interactive maps make exploring easy
Clickable icons provide establishment details (Courtesy photo)
“We created an interactive map to encourage residents to explore our local eateries during restaurant week and beyond,” said Environmental Health Division Director Sara Simmonds. “Whether it’s an old favorite, someplace you have heard about and haven’t tried yet, or an out-of-the-way spot with a unique menu, they all help make up the fabric of Kent County.”
The map can be found on the KCHD social media site and website, and allows residents to search within a specified distance of their location. Each restaurant has a clickable icon and provides residents more details about the establishment.
Residents are also encouraged to follow our social media to learn how our team partners with local restaurants.
The fifth annual Veterans Breakfast will be held at the Wyoming Senior Center (Courtesy, City of Wyoming)
By WKTV Staff
deborah@wktv.org
Community members are invited to honor all veterans at the event (Courtesy, City of Wyoming)
The City of Wyoming Parks & Recreation Department is honored to host the fifth annual Veterans Breakfast set for 9 – 11 a.m. Thursday, Nov. 9 at the Wyoming Senior Center (2380 DeHoop Ave SW).
Sergeant Katelynn Y. Morrison will be the keynote speaker for the event.
Morrison enlisted into the United States Army Reserve in 2012, transferred to Active Duty Army in 2017 and completed Initial Entry Training at Fort Leonard, MO. She first served as an Army Internment/Resettlement Specialist, at Camp Humphreys, South Korea then served as a Team Leader and as the NCOIC for the Control Center at Fort Leavenworth, KS. Most recently, Morrison joined the US Army Recruiting Command in 2022 and was assigned to the Great Lakes Recruiting Battalion, Wyoming Station.
“The City of Wyoming is committed and proud to recognize those who have served and continue to serve our country in the armed forces and protect our freedoms,” said Krashawn Martin, director of Parks & Recreation for the City of Wyoming. “Our Veterans Breakfast and Memorial Day ceremonies are tributes to that service and protection.”
All veterans will be honored for their service at the Veterans Breakfast (Courtesy, City of Wyoming)
Pre-registration by Nov. 2 is required for the event. Register by calling 616-530-3164 or stopping by the Parks & Recreation office in Wyoming City Hall (1155 28th Street SW). Registration is free for veterans; all others are $5.
Liz Brann-Stegehuis (left) and son Sean Stegehuis (right) continue the operation of Tommy Brann’s (middle) iconic Wyoming restaurant location (Courtesy, Deborah Reed WKTV)
By Deborah Reed
WKTV Managing Editor
Tommy Brann opened a restaurant at age 19, becoming the youngest restaurant owner in Michigan. After 52 years of serving the Wyoming community, Brann handed Brann’s Steakhouse & Grille on Division Avenue over to his sister Liz Brann-Stegehuis and nephew Sean Stegehuis.
“A lot of people ask me, ‘Is it bittersweet?’ and it’s not,” said Brann without hesitation. “I would walk around the block and just escape my restaurant. It was to that point where it wasn’t enjoyable anymore for me, and it’s not because anybody did anything wrong. It was just time to move on.”
Continuing the family business
Brann’s Steakhouse and Grille in Wyoming remains open under the ownership of Liz and Sean Stegehuis (Courtesy, Deborah Reed WKTV)
Twelve years Brann’s junior, Stegehuis is no novice to the restaurant business, working at their father’s steakhouse and Brann’s Holland location as a teen.
After taking a break from the business to raise her family, Stegehuis returned to the family business 12 years ago, and has since partnered with another buyer for their Bay City location.
Stegehuis and her son took ownership of Tommy Brann’s Steakhouse & Grille at the beginning of September.
“Sean and I are partners,” said Stegehuis, adding that her son grew up in the business.
“With Brann’s, he is really driven to keep the legacy going,” Stegehuis continued. “We complement each other. He’s the back of the house and he loves the people. You’ll see him out front bussing tables and helping servers, but he also can jump behind that line and cook and hold up the back of the house too.”
Starting ‘em young
After Brann’s mother died when he was 12 years old, John Brann put Brann and his siblings to work. Brann said it was a blessing.
Tommy Brann at his restaurant in a historic photo (Courtesy Photo)
“My dad kept us out of trouble,” said Brann. “I called it John Brann’s Work Release Program because my friends were doing heavy duty drugs, and I wasn’t because I was working.”
Young Tommy Brann didn’t intend to make the family business his life’s work, planning for a career in law enforcement instead. But when the Division Avenue restaurant location became available, Brann took ownership of his own restaurant at age 19.
“[My dad] lent me $30,000,” said Brann. “I paid him back with interest, which is one of the best things he did for me. It made me my own person.”
Hectic days and new goals
Brann clearly remembers serving 97 dinners on his first day in business, July 5, 1971. He also remembers a one-of-a-kind encounter with a customer that day.
Tommy Brann hard at work (Courtesy Historic Photo)
“I remember a customer coming in and buying the whole restaurant a drink – which has never happened since then,” said Brann. “It was just to help me out, get me going.”
Having $5,000-a-month payments and being told by the Michigan Liquor Control Commission that he could no longer sign checks for beer at the restaurant were also memorable moments.
“I was only a 19-year-old kid, I wasn’t supposed to be buying beer,” Brann said with a laugh. “So I had to have my bookkeeper sign the checks for beer.”
Owning a restaurant was not always easy, with a hectic pace and unfavorable hours topping the list.
“You’re working New Year’s Eve, Mother’s Day, Christmas Eve,” said Brann. “I never missed one of those. You’re working when people are enjoying themselves, and then you’re asking other people to work too, so I made sure I was with them working.”
Brann, however, chose to focus on the favorable aspects of the business and his passion for serving.
Tommy Brann with his restaurant family in 2021 (Courtesy, K.D. Norris)
“My dad would always say you meet so many good people as far as customers and employees, and it’s so true,” said Brann.
The retired restaurateur remembers several customers who became friends, especially Robert (Bob) Kibby.
“If I was having a bad day and [Bob] came in at 11:30, he’d make my day good just because of the joking and the comradeship,” said Brann. “That’s what makes this business good.”
Stegehuis agreed. “Tom couldn’t have said it better as far as the people,” said Stegehuis. “That’s the main part for me. They become your friends and family.”
A life of hard work and dedicated service
Brann’s passion for serving his community extended far beyond Brann’s Steakhouse & Grille.
State Rep. Tommy Brann (left) on the set of WKTV Journal’s “In Focus” public affairs show (Courtesy, WKTV)
“The reason I got into politics is because sometimes politicians don’t realize what small businesses go through,” said Brann. “It’s dangerous when a politician doesn’t have that small business experience…and they make rules against small businesses.”
Brann also earned a black belt in karate, was a Michigan Restaurant Association Distinguished Service Award recipient, partnered with a local songwriter to write a song, and published the memoir Mind Your Own Business that shares the ups and downs of running a successful small business.
A new focus for the Brann and Stegehuis families
Having accomplished many of his goals, Brann plans to focus on more personal pursuits, such as spending time with his wife Sue and supporting her work with the National Ski Patrol.
One thing Brann does plan to cross off his “bucket list” is a trip out of the country.
“I want to go to Liverpool because I’m a big Beatles fan, and walk Abbey Road,” said Brann. “That’s definitely a must for me.”
Brann’s Steakhouse is an icon in the City of Wyoming (Courtesy, Deborah Reed WKTV)
Brann has also considered writing about his experiences as a politician.
“One time at the State office, we had to compromise on something to get somebody’s vote,” said Brann. “I came back and wrote “I’m now a politician,” and stapled it on my wall while my staff laughed. So I could share my experience with being a politician, and the give and take of it.”
But relaxing after a lifetime of hard work is something Brann refuses to feel guilty about.
“It is hard for me to sit down, but when I do sit down I feel like I’ve earned it, so I don’t feel guilty about it,” said Brann.
Stegehuis says that, for right now, Brann’s Steakhouse is her focus.
“I am going to have the balance of my family,” said Stegehuis. “But really, this consumes you. You have to make the time [for family] when you’re in the industry, and that’s why Tom’s doing what he’s doing. At this point in my life, this is my focus. Keeping it Tommy Brann’s, carrying on his legacy.”
Stegehuis says she plans to keep the restaurant very similar to what it already is, and that the transition has been smooth. She does intend to bring back the salad bar, but considers that an addition, not a change.
The Brann family legacy
The Brann family business will continue to serve the community (Courtesy, Deborah Reed WKTV)
Brann says that he wants to be remembered for being a hard worker and giving customers a good experience while at his restaurant.
“I was a hard worker, and I would mop my floors…whatever it took,” said Brann.
But the retired restaurateur knows he is not perfect, saying he still remembers a customer complaint about a meal that arrived cold.
“That was probably 30 years ago, and I still remember that,” said Brann. “I just wanted to make sure that when they left here, they had a good experience and we didn’t fail them.”
Stegehuis says she wants the community to know that the reception customers receive at Brann’s is genuine.
“These people that I’ve had for coworkers over the years and the guests that I’ve met, I truly consider them friends and I truly consider them family,” said Stegehuis. “They are very special to me, and that’s what I would like to carry on, and carry on for Tom.”
Families are getting ready for the start of a new school year (Courtesy, www.pxhere.com)
By WKTV Staff
deborah@wktv.org
Woodland Mall and The Salvation Army in Kent County are helping local students get ready to go back to school with a fun event and food drive 12 p.m. – 2 p.m. Saturday, Aug. 19.
The event will serve as a fundraiser for The Salvation Army’s emergency food pantry. It will also feature a variety of activities for all ages to enjoy in Woodland Mall’s Macy’s Court.
On a monthly basis, The Salvation Army feeds 550 people, including 145 children, and that number is increasing daily.
“We used to provide people with enough food to last three to five days,” said Victoria Arnold, director of Kent County Social Services. “Due to increased demand, we now provide enough food for six days. And we predict we will need another $10,000 alone to stay at that level, just for the next year.”
An increasing number of families are in need food during the school year (Courtesy, www.pxhere.com)
Attendees are encouraged to bring shelf-stable food donations to the event or make a monetary donation online to support Salvation Army Kent County Social Services, which provides food pantries, warm meals and sack lunches for community members in need. Personal care items, household products, clothing and baby essentials are also accepted.
“Countless families struggle to access nutritious food, and most affected are children,” said Mikia Ross, interim Senior Marketing Director for Woodland Mall. “To help address this issue, we’re focusing on promoting nutrition for children and families during this year’s back-to-school season and encouraging the community to participate by donating to our charitable partner, Salvation Army. Together, we can help students get the fuel they need to start their academic year out strong!”
Suggested items for donation include:
Canned goods, including meats, fruits and vegetables, with a pop top.
Pasta and pasta sauces.
Ramen noodles.
Macaroni and cheese.
While supporting the nonprofit, event attendees will be able to meet special characters like Princess Tiana and Captain America, enjoy DJ music and games, get their faces painted, make friendship bracelets, view back-to-school fashion displays and get makeover consultations. Those who make a monetary or food donation will also be able to capture memories with a photo booth.
Kentwood Commissioner Clarkston Morgan (right) joined WKTV Managing Editor Cris Greer in the studio to discuss the Kentwood Little Free Pantry.
By Cris Greer
WKTV Managing Editor
greer@wktv.org
The first Kentwood Commissioner I met after taking the job as managing editor at WKTV was Clarkston Morgan. On that day we talked about the Kentwood Little Free Pantry, and most memorably, he said it was “very near and dear to his heart.”
That meeting eventually culminated into Morgan coming into our studio to tape a WKTV Journal show on the Little Free Pantry.
“I have a passion for people,” said Morgan, founder and CEO of Ambassador Consultants LLC and an executive pastor and a city commissioner. “When you are always working with those that are in need and asking for help, you’re always connecting them to the resources that can help them. I can send anyone to the pantry without them worrying about checking IDs or their backgrounds; individuals can go right in, get what they need and come right out.
“It’s simple. There are no questions with the Little Free Pantry. There’s no embarrassment; all you do is get what you need and then you go home and bless your family. You’re our family and that’s why we do this.”
No questions asked
Kentwood’s Little Free Pantry is a free resource that provides food to community members in need. Anyone can give to and take from the pantry, with no questions asked and no application needed.
Kentwood’s Little Free Pantry initiative began in 2017 as a Martin Luther King Jr. Day community service project to fill an immediate and local need. A second location was added in 2021.
The Kentwood Little Free Pantry. (WKTV)
At the time it opened, Kentwood Mayor Stephen Kepley said, “This is the one day of the year I believe represents Kentwood. Because of what Martin Luther King Jr. stood for, who he was, what he said and what he did, his actions helped to make the city what it is today. Kentwood is one of the most diverse and international cities in the state.”
During the taping of the WKTV Journal show, Morgan continued along those lines and added, “You look at Kentwood as a community of 80 nations and 90 different languages. Dr. King’s message was his dream of all the cultures coming together and supporting one another. We are living out King’s dream of what it means to have unity. And unity comes around food, breaking bread at the table together.”
The pantry has several donation drop-off locations throughout Kentwood. Collection hours and locations are as follows:
Kentwood Activities Center, 355 48th St. SE: Drop off donations 8 a.m. to 5 p.m. Monday through Thursday and 8 a.m. to 4 p.m. Friday.
Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE: Place donations inside the collection bin located in the lobby from 9:30 a.m. to 8 p.m. Monday through Thursday, 9:30 a.m. to 6 p.m. Friday, 9:30 a.m. to 5 p.m. Saturday and closed Sunday.
Kentwood City Hall, 4900 Breton Ave. SE
Kentwood Justice Center, 4740 Walma Ave. SE
Kentwood Public Works, 5068 Breton Ave. SE
Sparks Belting Company, 5005 Kraft Ave, Suite A
Suggested food donations include:
Meats, canned, tuna and chicken preferred
Vegetables, canned
Fruits, canned
Shelf stable milk
Non-stick spray
Peanut butter
Pasta sauce
Cooking oil
Jam/Jelly
Cereals
Pasta
Rice
Soup
* Please be sure to check the expiration date on food items before bringing them in for donation.
Personal care item suggestions:
Soap of all kinds
Shampoo/conditioner
Disposable razors
Feminine products
Laundry detergent
Toilet paper
Deodorant
Diapers
Some other ideas include:
Kid-friendly non-perishables
Crayons, small toys, games
School supplies
To make a financial donation or find more information about Kentwood’s Little Free Pantry, visit kentwood.us/LittleFreePantry.
Photo from a previous Food Truck Festival. (Courtesy, City of Kentwood)
By WKTV Staff
greer@wktv.org
The City of Kentwood and GR8 Food Trucks will once again celebrate the start of summer with the annual Food Truck Festival.
The Kentwood Food Truck Festival is set for Saturday, June 10 from 11 a.m. to 8 p.m. in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. The popular community event offers free admission and features more than 25 food trucks, live music, beer and community booths for attendees to explore. Another food truck festival will celebrate the end of the summer season on Sept. 9.
(Courtesy, City of Kentwood)
A wide variety of cuisines will be available at the June event, with trucks offering barbecue, burritos, baked goods and more. Whether you’re searching for a savory snack, satisfying meal or sweet treat, the festival has options for every appetite. Entry to the festival is free, and cost for food and beverages varies by vendor.
“We’re delighted to celebrate the beginning of the summer season with this community-favorite event,” said Val Romeo, Kentwood Parks and Recreation director. “The City of Kentwood, GR8 Food Trucks and our vendors and musicians are looking forward to sharing local flavors and sounds with the community.”
Food trucks participating in this year’s event include:
“Food trucks enable community members to spend time outside while supporting talented local food vendors,” said Alan Tomlinson, president of GR8 Food Trucks. “Kentwood’s Food Truck Festival gives residents an opportunity to build connections while enjoying delicious food.”
This year’s diamond sponsors are NN Mobile Solutions and Macatawa Bank.
There is construction along 52nd Street SE that may impact the route community members take to the event. A detour map and parking map are available on the City of Kentwood’s website.
Volunteers are needed for the event. Find more information about the Kentwood Food Truck Festival and sign up to volunteer at kentwood.us/SummerFoodTruckFestival.
By Joanne Bailey-Boorsma WKTV Managing Editor joanne@wktv.org
There will be a number of carnival rides and food offerings at the Wyoming Spring Carnival. (Supplied)
This Friday is the official kick off of activities in the City of Wyoming as city’s annual Spring Carnival returns for 10 days.
“This kicks off the season for us,” said Wyoming Parks and Recreation Director Krashawn Martin. “The carnival is the start of our events such as the concerts and we have some pop-up activities planned for July.
“So here is to beautiful weather and smooth sailing into summer for Wyoming.”
The carnival runs April 28 through May 7 at the Lamar Park, 2561 Porter St. SW. Hours are from 4 – 8:30 p.m. Monday-Thursday; 2-8:30 p.m. Friday and noon-8:30 p.m. Saturday and Sunday. The carnival is free however there is a cost for rides and food. At the city’s website, there is a coupon for $3 off an unlimited ride wristband.
“This is usually the first event for TJ Schmidt & Company, which runs the carnival,” Martin said. “They always have some fun and new rides and this is the opportunity to explore them. I am not sure exactly what they will be, so people will have to come see for themselves.”
A staple in the city city for more than 30 years, proceeds from the carnival support City of Wyoming Parks and Recreation services and the Greater Wyoming Community Resource Alliance or GWCRA. Funds raised support youth scholarships and youth and family programming through the Wyoming Parks and Recreation Department. The GWCRA distributes funds to the community its through annual grant awarding process.
The Spring Carnival is made possible through the work of the City of Wyoming Parks and Recreation and TJ Schmidt & Company. For more information about the carnival, contact the Wyoming Parks and Recreation Department at 616-530-3164.
Gov. Gretchen Whitmer has proposed a new $160 million for school lunches to help close the hunger gap created when federal funding ended. (Pxhere.com)
LANSING – Michigan schoolchildren may be at risk of going hungry due to the federal government eliminating funding for free meals in public schools after the pandemic.
Gov. Gretchen Whitmer is now pushing a new $160 million proposal to close the hunger gap created when federal funding ended. If passed, Michigan would be the fourth state to offer free meals to all public school students.
“Regardless of the community, there are always hungry kids,” said Daniel Connors, the director of food and nutrition services at Chippewa Valley Schools in Macomb County.
Free meals were part of COVID relief
In July 2022, statewide free meals were no longer federally funded in Michigan. This school year, free and reduced meals programs are limited to families who cannot cover the costs.
The previous funding was provided through COVID-19 relief from the federal government. The U.S. Department of Agriculture says families have to go back to the way things were pre-pandemic.
According to the Michigan League for Public Policy, around 715,000 kids in the K-12 public school system qualified for free and reduced meals in 2021, based on household income.
Access to all
Overall, about 1,443,456 children were enrolled in public schools in the 2021-22 school year, according to Michigan School Data.
Offering free meals for all students “removes the burden of worrying about paying for school meals, both for students and families. It also removes the stigma that may be associated with eating school-provided meals and removes the stress of filling out paperwork from parents,” said Mary Darnton, the food service director for Jenison & Hudsonville Schools in Georgetown Township, between Grand Rapids and Holland.
Connors said children who cannot afford a meal and don’t receive benefits may be given an alternative meal in some districts. When that happens, it may add to the stigma surrounding free and reduced meals.
“It is comforting at every level for teachers, parents, administrators and lunch workers. We just want to be able to feed our students and have that be the focus without worrying about paperwork and signatures,” Darnton said.
Connors said a lot of teachers keep snacks in their classroom cabinets. If children are getting school-provided meals, that weight is lifted off of teachers.
Not everyone meets the qualifications
The U.S. Department of Agriculture’s guidelines use household size and gross income to determine eligibility.
Darnton said, “The thing with the guidelines is that they are set at the federal level. If a family is $1 over the income limit, we can’t extend the benefits. On paper, it may look as though the family does not qualify, but in real life the money for school meals may not be in that family’s budget.”
Whitmer has proposed that the state spend $160 million, which will cover free breakfast and lunch for 1.4 million students at K-12 schools, in the fiscal year beginning Oct. 1.
If free meals become available to all public school students again, Darnton said the main challenge will be learning how to work within the new system.
Darnton said that providing free meals during the pandemic helped prepare school districts to do so again.
“Challenges for food service directors, like me, will be knowing participation will rise and making sure we can get supplies, staffing and training. We will have to learn how to feed students for free,” she said.
What is happening across the country
California, Maine and Colorado have moved away from traditional eligibility-based free and reduced meal programs and now offer free meals to all students.
According to the Food Research and Action Center, located in Washington, D.C., California and Maine passed legislation in 2021 to continue providing free meals even after the federal support ended.
In 2022, Colorado voters passed a proposal that raised taxes for incomes over $300,000. The added revenue will fund the Healthy School Meals for All Program to offer free lunch in public schools, said the National Conference of State Legislatures.
Michigan would become the fourth state with free school meals for all students if lawmakers adopt Whitmer’s proposal.
With rising inflation, grocery bills have been adding up, Darnton said, and enabling kids to eat breakfast and lunch at school five days a week will ultimately improve household financial situations.
Darnton said, “This is money that gets to stay at home and in the household.”
That means families can use that money for things like rent, utilities and everyday necessities, Darnton said.
“No matter what socioeconomic background, if it means smoother mornings, kids who are ready to learn and fewer discipline issues, schools are here and ready to feed those kids,” she said.
Sophia Brandt is a journalism major with a concentration in writing, editing and reporting. She expects to graduate from Michigan University in spring 2024. Her goals include publishing impactful stories and working for a newspaper in a big city.
“A few years ago, I had a realization when taking a look at coffee shops all over the United States: We’re all doing the same thing — serving high-quality coffee,” Jon told ArtRat. “At The Lantern, it’s different. We focus on the environment, our service and your experience.“
That commitment to Grand Rapids’ Heartside neighborhood guided The Lantern through the early days of the COVID-19 pandemic and still shapes the way the popular coffee spot treats customers, other local businesses and the community at large.
Steve Wiltjer and Kevin Wallace opened The Lantern in April 2013, in the old Grand Central Engineering Building — a site that had stood gutted and empty for 15 years. The space is much bigger on the inside than it seems when you pass by; the spacious downstairs area still features the Grand Central’s original wood and is filled with tables and desks for people to socialize or work.
“I have all of my meetings at Lantern,” Rock Dandeneau, owner of Taste Buds-Kitchen Connects, a catering business just around the corner at 122 Division Ave S, told ArtRat.
Down in the vault
The historic building holds some surprises. John led me down to a former bank vault that’s now The Lantern’s dry-goods storage. “This door is the original one,” he said, spinning the combination lock. “It’s supposedly worth a lot, too … But it’s so heavy, no one has moved it!”
Inside, there’s not much space. “It forces us to work a little differently, more intentionally. For example, instead of ordering 10,000 to-go cups, we order 1,000.” He pointed out ingredients that go into The Lantern’s latest offering: homemade oat milk. Though the ingredients are Michigan-made, the recipe required a lot of tweaks and a journey to New Orleans where Jon met a master oat-milker to learn his ways. After Jon added his own personal touches, the cafe added it to the menu on Monday.
The coffee bar is intentional with its waste, too. Just outside the vault, the space also holds The Lantern’s compost bins: All coffee, filters, and tea scraps are composted for distribution to local farms.
Navigating a pandemic
Jon started at The Lantern as a barista, but his role grew over time. In 2020, he was already on track to take over ownership responsibilities from The Lantern’s founders when COVID-19 hit.
For a gathering spot like The Lantern, social-distancing requirements were a critical hit, and the cafe shut down entirely for several months. “I didn’t want to reopen without indoor seating,” Jon explained. “It’s such an integral part of what we are.”
Jon remained committed to operating The Lantern while keeping customers safe. “I didn’t really have experience doing that kind of thing,” he said, “but I saw it as an opportunity to save something that was important to me, to not just watch it die in front of me. While there are trials and tribulations, I always [work] to pull myself up.”
The Lantern team shares Jon’s focus on the cafe’s role as stewards of the community. Savannah Jeanelle took a moment to talk with us. Between brewing my Malabar Tea and packing a shot of espresso, our local barista filled ArtRat in about what Lantern does best.
“Engrained within us, we are a part of — and take part in — this community,” Savannah said. “All are welcome. This community is so full of vibrant people: artists, musicians, people with stories to tell.
“No matter who you are, we’ll always be happy to make you a drink and have a conversation.”
This article provided by ArtRat, located at 46 Division Ave. S. For more about ArtRat, visit the gallery’s website at www.artrat.us. To join ArtRat Gallery’s mailing list of events and exhibits, email matthew@artrat.us.
LANSING – As warmer-than-average growing seasons caused by climate change become more common, they bring new invasive species to Michigan.
Tar spot is a fungus that attacks corn and causes production losses. Credit: Michigan State University
“Insects that like warm weather are finding that Michigan is becoming more and more life-sustaining than ever before,” said Bruno Basso, a professor in Michigan State University’s Department of Earth and Environmental Sciences.
And that requires new ways to fight them.
“These invasive species to Michigan are resistant to pesticides that farmers previously relied upon,” Basso said. “So farmers are looking for new ways to improve the ecology of their crops and improve their resistance.”
Identifying the threats
Two new threats are “tar spots,” in corn, and spotted wing drosophila, said Laura Campbell, a senior conservation and regulatory relations specialist at the Michigan Farm Bureau.
Tar spots are raised black dots on the ears of corn caused by a fungus called “phyllachora maydis,” Campbell said. An outbreak in a corn field causes production losses and economic disaster for the farmers.
Spotted wing drosophila is an insect that attacks soft fruits, a big problem for Michigan’s cherry orchards, Campbell said.
The female insects lay eggs inside the fruit, causing brown, sunken spots. As the larva eats the fruit it becomes rotten and non-consumable.
Using technology in the fight
Farmers attack new insects with technology, Basso said. Drones can pinpoint where an insect or weed is on their farms. Then they spray the specific area before it worsens.
Another example of emerging technology is the advancement of Enviroweather, a Michigan State -based weather service that can help farmers anticipate threats to their crops, Campbell said. The site tracks invasion trends, warning farmers ahead of time if pests are headed their way.
“Preventative pesticide spraying is best, because it will deter the invasive insects and weeds from being able to attack the crops,” Campbell said. “This greatly reduces the amount of pesticides needed, which is good for the farmer and the surrounding land and water.”
Scientists are also making advances in the kinds of products used on farms, Basso said. Biodegradable plastic mulch is replacing synthetic mulch that does not decompose. More plant-based pesticides and herbicides are becoming available.
A local perspective from Ada
Heather Anderson, the owner of Green Wagon Farm, in Ada, uses all-natural products to combat insects and weeds on her certified organic farm.
Spotted wing drosophila is an insect that lays its eggs on the inside of fruit, like this raspberry, causing it to rot. Credit: University of Minnesota Extension
“We are constantly vigilant for new threats to our crops,” Anderson said. “We don’t do preventative spraying, instead we scout the farm ourselves, and pick weeds by hand.”
At 18 acres, Green Wagon Farm is much smaller than the average U.S. farm size of 211 acres, according to the U.S. Department of Agriculture. Removing weeds by hand becomes more difficult on large farms.
“It’d be nice if all farms could be fully biodegradable and have no waste, but sometimes synthetic products are unavoidable,” Basso said.
This is not to say that farmers aren’t looking for more sustainable methods.
“Pesticides are incredibly expensive, and it would be more cost-effective to spray one small area than to have to spray an entire field,” Campbell said. “There’s a notion that farmers want to spray pesticides everywhere, and don’t care about the impacts on the land and water. But the land and water is their livelihood.”
Keeping the lines of communication open
A challenge is the communication between farmers and scientists, Campbell said.
Scientists lack the hands-on experience of being a farmer, and this makes it difficult for farmers to trust that their advice is best.
Money is also a big factor, according to Basso.
“Farmers have historically been more conservative when it comes to implementing new practices,” Basso said. “They have a financial risk, because if they change a way of doing something and it doesn’t work out, they lose that money that they would’ve made before.”
But as the weather gets warmer, farmers understand that their practices have to change or they will not be able to survive, Campbell said.
“Farmers want to do the right thing,” Campbell said. “I’ve never met a farmer who said they don’t care when it comes to the environment.”
Sarah is a junior at Michigan State University double majoring in Social Relations & Policy and Journalism. She is interested in writing about how politics affects local communities and making information accessible for everyone. In her free time, she likes boxing, yoga, and spending time with friends, family, and her dog.
It didn’t take long to feel the passion of Kids’ Food Basket Farm Manager Jason Lundberg.
“When I see a child smile at me and say that was the best cucumber they’ve ever eaten, it brings tears to my eyes,” said Lundberg, at the Kids’ Food Basket (KFB) farm he manages at 1300 Plymouth Ave. NE. “This is why I’m here and have been placed in this position at this point in my life.
“I can’t believe I now get to teach kids about all this cool stuff. It has just been magical.”
Breaking down racial barriers
“When kids are telling me I want to be a farmer now, that is huge to me,” Lundberg continued. “The average age of the American farmer is nearly 60, and most of them are white. Only 2 percent of these farmers are of color, and that’s another big reason for what I’m doing.
“We’re here to break down those barriers. The one thing we all have in common is food, and sitting down and breaking bread together is one of the most precious rights we have.”
The Pickerd family farm — 13 total acres
The KFB farm was owned and operated at one time by the family of Don and Eileen Pickerd, who farmed it up until 15 years ago. The land was farmed for well over 100 years; with apple and cherry trees as its mainstay.
Kids’ Food Basket Farm Manager Jason Lundberg picks green beans in early September. (WKTV)
The last remaining property in the city limits zoned for agriculture, KFB purchased the Pickerd farm six years ago. The farm is 13 total acres, including the main building, of which nine are farmed.
“We wanted to continue the tradition of growing food for the community,” Lundberg explained. “It’s pretty special and we want to keep it that way for many, many years to come. This property was going to be turned into a bunch of town homes and the neighborhood association didn’t really like that idea and the opportunity came up for KFB to move in.”
Nearly 139,000 servings of produce have been grown and distributed from the KFB Farm since July 1, 2021.
Lundberg’s deep farming roots
A lifelong farmer from Rockford before working at KFB, Lundberg spent his youth and beyond tending to the family farm, Ingraberg Farms, now Ingraberg Fresh Foods.
Born in Salinas, California, known as the “salad bowl of the world,” Lundberg said his father Dave was immersed in agriculture and saw organic foods picking up steam at the time.
His mom Helen would later inherit a 20-acre parcel of her parents’ farm in Rockford, so they moved from California to Michigan to eventually start Ingraberg Farms.
“I’ve been growing vegetables my whole life, and continued right out of high school doing it full time until Kids’ Food Basket,” said Lundberg, whose dad sold his produce to country clubs and restaurants, including The Bostwick Lake Inn, University Club, The Gilmore Collection, Noto’s and mom and pop businesses as well.
Farm camp
Every year when school ended for summer break in early June, his dad would have him recruit as many kids as possible to pick produce for him. Lundberg called it Farm Camp. Farmer Dave would make them breakfast and then they’d pick strawberries until it got too hot.
“And then we were turned loose and got to be kids and would bounce on the trampoline, swim in the lake and all that fun stuff.
“When I eat a fresh Michigan strawberry in June I’m instantly transported back to that time in my life which is one of my more cherished moments. That experience alone taught me why it’s so important for this farm itself.
“Even if I can only get a kid here for an hour, if I can give them a lifelong, lasting experience for that hour, we’ve done our job.”
KFB farm mission
Their goal is creating access to the community of super fresh, nourishing food, focusing on elementary age children, according to Lundberg.
The one thing that has stayed the same is the KFB flagship sack supper; a brown bag meal that goes home with the child after school. Children receive this before getting on the bus, and that’s their supper, consisting of one serving of fruit, vegetables, protein and a healthy snack.
Nearly 1.4 million meals have been provided by KFB since July 1, 2021, amounting to 9,600 meals a day across four west Michigan counties (Ottawa, Allegan, Muskegon and Kent). The meals are packed daily by 300 to 400 volunteers.
School field trips — stomping garlic?
“Last spring, we had hundreds of kids from kindergarten through fifth grade on the farm — our learn team was able to facilitate multiple field trips,” Lundberg said. “The kindergartners would do something like stomping our garlic plants to help them grow bigger, and the third and fourth graders could help us transplant into the field — and they get taste testings all the time.”
Nearly 4,400 students have participated in the KFB nutrition education curriculum since July 1, 2021.
Volunteers of all ages giving back
Husband and wife volunteers Gary and Chris Fraser-Lee are regulars at the KFB farm, often harvesting produce once or twice a week over the summer.
Kids’ Food Basket volunteers Gary and Chris Fraser-Lee worked once or twice a week over the summer at the 13-acre farm at 1300 Plymouth Ave. NE. (WKTV)
Gary began volunteering when he worked in the IT Department at Steelcase and then got his wife hooked as well.
“We started doing food prep and sack suppers inside, and then as soon as the farm opened up began working outside,” said Chris, a retired occupational therapist from the Northeast side of Grand Rapids. “We’re blessed to be able to retire early and we’re just enjoying life and giving back when we can.”
Gary said they enjoy being outside picking while volunteering.
“It’s good to serve the community, and realizing what they do not only with the food bags, but what they supply from the farm here in the food pantries,” Gary explained. “It’s a great community organization.”
Nearly 30 percent of its volunteers are under age 18. Overall, there have been nearly 45,000 volunteer hours since July 1, 2021.
While strolling through the fields in September, Lundberg pointed to a group of volunteers from Steelcase picking cherry and grape tomatoes for the sack suppers for school children to take home at night.
“We’re probably going to get well over 100 pounds from them; that turns into 800 servings for 100 children,” Lundberg said. “They pick 100 to 200 pounds of cherry tomatoes every day in our little hour to 2-hour volunteer shifts in the morning. Every week throughout the growing season, we have volunteers from up to three corporate groups like Steelcase, FloRight, Perrigo, Amway, Meijer and MillerKnoll.”
“In 2002, Mary K. Hoodhood received a phone call that changed everything. A local school principal reached out and said students were regularly going into the cafeteria after school in search of food to take home. Mary identified an immediate need. With $3,000 and a handful of volunteers, she committed to providing a solution to childhood hunger in our community.“
Lundberg said Bridget Clark Whitney, president and founding CEO of KFB, had the vision of growing food for their sack suppers.
“She knew the importance of eating super fresh, phytonutrient rich foods that are alive and thriving and putting them directly into our body,” he explained. “We are all about elementary age kids because their bodies are developing and their brains are developing.”
Lundberg said the organization has evolved into so much more than just the access of food to children with its educational component and engagement of people and volunteers.
“They all get to see the full circle … It’s really neat to see how all of it connects, and of course when you get the kids here you get to see it all really come together.”
Tomatoes, tomatoes, tomatoes, and potatoes
The produce that makes the biggest impact on the farm is cherry tomatoes, followed by potatoes and summer squash.
Tomatoes harvested at the Kids’ Food Basket farm. (Courtesy, Kids’ Food Basket)
“It’s tomatoes, tomatoes, tomatoes,” Lundberg said. “Thousands and thousands of pounds of tomatoes every year, and thousands of pounds of summer squash. And this fall, we had close to 1,000 pounds of onions come out of the field growing in between the apple trees.”
In many ways, a dream come true
Lundberg still pinches himself while working on the KFB farm, admitting that it’s “truly a dream job.”
He has witnessed everything during the school field trips from kids picking and eating kale to their “many, many huge smiles” enjoying the farm while taste testing different produce and learning about things they never knew.
He has even heard some kids say they now want to be farmers when they grow up.
“Our CEO Bridget nailed it; it’s so much more than the food itself.”
The City of Kentwood is encouraging local businesses, organizations and community members to gather donations to help replenish the shelves at the Little Free Pantry.
Kentwood’s Little Free Pantry is a free resource that provides food to community members in need. Anyone can give to and take from the pantry, with no questions asked and no application needed.
The pantry operates year-round and has two locations: the Kentwood Activities Center, 355 48th St. SE, and the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
Donations needed
The Little Free Pantry has seen an increase in use over the past few years and is in immediate need of donations. Preferred donation items include canned and nonperishable food items and personal care items. A list of suggestions can be found at kentwood.us/LittleFreePantry.
“In the past, the Little Free Pantry has stayed stocked thanks to food drives and donations from our generous community,” said Val Romeo, director of parks and recreation. “We typically see a lot of donations around the holiday season, but there is need all year.
“We’re urging community members to donate a little earlier than normal this year. Whether it’s a handful of canned goods donated by an individual, an entire food drive put on by a local business or a financial contribution, any donation helps families in our community.”
The pantry has several donation drop-off locations throughout Kentwood. Collection hours and locations are as follows:
Kentwood Activities Center, 355 48th St. SE: Drop off donations 8 a.m. to 5 p.m. Monday through Thursday and 8 a.m. to 4 p.m. Friday.
Kentwood City Hall, 4900 Breton Ave. SE: Place donations inside the collection bin 7:30 a.m. to 4:30 p.m. Monday, Wednesday and Thursday, 7:30 a.m. to 6 p.m. Tuesday and 7:30 a.m. to noon Friday.
Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE: Place donations inside the collection bin located in the lobby from 9:30 a.m. to 8 p.m. Monday through Thursday, 9:30 a.m. to 6 p.m. Friday, 9:30 a.m. to 5 p.m. Saturday and 1 to 5 p.m. Sunday.
Kentwood Justice Center, 4740 Walma Ave. SE: Place donations inside the collection bin 8 a.m. to 5 p.m. Monday through Friday.
Kentwood Public Works, 5068 Breton Ave. SE: Place donations inside the collection bin 6:30 a.m. to 3 p.m. Monday through Friday.
Kentwood’s Little Free Pantry initiative began in 2017 as a Martin Luther King Jr. Day community service project to fill an immediate and local need. A second location was added in 2021.
To make a financial donation or find more information about Kentwood’s Little Free Pantry, visit kentwood.us/LittleFreePantry.
Owners Tom and Amy Payne. Amy works in her garden every morning to pick vegetables for their kitchen. (John D. Gonzalez)
TwoGuys Brewing thinks of itself as “Big City Dining,” but without the hassles of driving and parking downtown.
Even when they put together a business plan in 2006 – 12 years before they opened – the owners always planned to offer quality, locally sourced dining for the community of Wyoming.
“Upscale is not even the word,” said former homebrewer-turned-head chef, Tom Payne.
It was always meant to offer a “downtown restaurant feel and quality of food for our neighbors here in Wyoming.”
Tom and wife/co-owner Amy are doing exactly what they set out to do, and they’re doing it in a remodeled 7-Eleven store at 2356 Porter St. NW. It’s a no-frills location, just great food and beer.
Quality that doesn’t break the bank
The quality of dining is what you might find in downtown Grand Rapids or other metropolitan cities, they said, but not at the same cost. Plus, they have free, on-site parking in Wyoming.
Burgers at Two Guys start at $11. (John D. Gonzalez)
“Pricing downtown is just exorbitant, and I understand, their rents are also much higher than ours in some cases,” Amy said.
“But we’re Gen-exers,” she added. “We don’t park six blocks away from where we’re eating.”
“I worked 16 hours today; I don’t want to walk,” said Tom with a laugh.
A burger downtown, for example, might cost as much as $18.
At TwoGuys, where burgers are ground fresh every day, it will cost $11, unless you customize it with a lot of add-ons, like one online customer who built a half-pound burger with multiple toppings that came in at $19.
One of Tom’s priciest creations, a Poutine Burger, which was a special in July, cost $14. It was Prime rib, ground fresh from English cut roast shoulders.
It might cost a little extra, “but we touched every part of that burger, from the condiments on it, to the grinding of the beef,” Tom said.
“And it had hand-cut fries on it,” Amy said.
Foodies and others are taking note
Since opening in 2018, TwoGuys has established itself as “a great place for delicious eclectic food and great Michigan beers. Family-friendly with a great neighborhood feel!,” which it says right on their Facebook page.
That’s where most of their 13,000-plus followers keep up to date on food specials, new beer releases and community causes.
Two Guys Brewing is located in a remodeled 7-Eleven store at 2356 Porter St. NW. (John D. Gonzalez)
Just take a look at their food photos online, and you will immediately have a craving for one of Tom’s creative creations.
Along with a team of dedicated employees, they’re hard work is paying off and putting Wyoming on the map. Foodies everywhere are taking notice.
With a national tourism conference in town last week, Experience GR had some nice things to say about them in a blog post offering a “Locals’ Guide to Breweries with Great Food,” saying TwoGuys is a “must visit” for craft beer and food enthusiasts “due to its decadent food, dessert and craft beer selections.”
It added:
“TwoGuys makes most of its items in house, to the extent of house-smoking beef, corned beef and turkey, hand-dredging chicken and hand-cutting potatoes for fries. The menu emphasizes shareables, from tacos, fried pork rinds and wine-braised mushrooms to cheese curds, charcuterie boards and chorizo fundido, a sausage-and-beer cheese combo.
You can also count on a tantalizing special or two, always made with the freshest local ingredients.”
The silver lining of COVID
The praise is heart-felt by the couple, who work countless hours, but always put their staff and customers first.
“There are some weeks we don’t take home a paycheck,” Amy said. “And we’re OK with that.”
They were humbled during Covid when locals flocked to their restaurant to pick up pre-packaged, family meals that Tom said was “real honest food that you didn’t have to do the hard part.”
To borrow a couple of overused words at the height of the pandemic, they learned to “pivot” and make the best out of an “unprecedented” period in our country’s history.
In a weird way, it was Covid that put TwoGuys on the map outside of Wyoming.
They were humbled again this summer when a smoker caught fire and caused damage to the exterior of their building, which led to a GoFundMe Page. On Facebook they posted:
Damage from the smoker fire that took place earlier this summer. (John D. Gonzalez)
“We could use your help if you’re so inclined.
“We DO have insurance. Anything donated above the deductible and immediate costs to repair, replace, and clean up will be donated to a local charitable organization supporting women, pregnancy, and infants. It has always been our mission to support our local community and we will do that through this as well!”
They asked for $2,500, which the community nearly doubled in less than a month.
It wasn’t an easy ask for a couple that, like the community itself, prides itself in hard work and pulling themselves up by the bootstraps.
They were overwhelmed.
The extra money will go to charities they support and align “with our values.” But they’ll do it quietly without making a big deal about it.
“When you do something good, sometimes you just have to shut up and let people notice,” Amy said.
“There are a lot of good restaurant owners in this community, but you’re never going to miss the fact they are doing good. That takes a little bit away from (the fact) you’re doing good if you’re using it as a marketing plan.”
More than a family affair
Married in 1990, the couple met in 1988 at Village Inn Pancake House on 28th Street (now New Beginnings). He was 18. She was 16.
Seeing their restaurant full is one thing that keeps Two Guys Brewing owner Tom Payne going. (John D. Gonzalez)
Today they are the parents of three adult daughters (Meghan, Zoe and Abigail). They live only a few blocks away from TwoGuys.
As local business owners, the couple just wants to make an honest living, support the community, and make great food and beer.
Amy works in her garden every morning to pick vegetables for their kitchen. When he needs a little “alone time,” Tom creates beautiful tie dye shirts across the street in the production facility to sell in their merchandise shop.
What keeps them going every day?
“Seeing this place full every night,” Tom said.
“Coffee and Ibuprofen.” Amy said.
‘Just be good’
In all seriousness, they hope popular beers, seltzers, sangrias, along with hand-cut fries, New Orleans-inspired food, burgers, tacos and other specialties will keep people coming back. It’s been a dream of the couple “forever.”
“But it’s never been a selfish dream,” said Tom, referring to the jobs they’ve created for their family and employees.
“We’ve got 20-some families of those that work here whose lives are better because we’re here,” he said.
That fits with their core values, which is to make a difference and “just be good.”
“Be better than you were yesterday,” Amy said.
“Change the world one pint at a time,” Tom said.
“We’ve really worked hard to try to make this corner of Wyoming better,” Amy said. “We’re hoping that ripples into other corners of Wyoming.”
John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.
If you’re headed down 44th Street and Breton Road, you just might miss Tasty Gyro Coney Island, which is tucked away in a strip mall behind Tommy’s Express Car Wash.
It’s truly a “hidden gem,” said Emad Shatara, whose father Sami came out of retirement six years ago to open up this eclectic restaurant known for great gyros and coney dogs.
Tasty Gyro Coney Island. (WKTV)
“We’re the hidden place; we even have a sign in the front window that says, ‘This must be the place,’” Shatara said.
Best known as one of the original owners of the popular Pita House in Eastown, which opened in 1999, Emad said his dad was working as an Uber driver after selling his interest to his brother Basel about 12 years ago. (Basel still owns and operates the two remaining Pita House restaurants, Emad said.)
“He got bored, so he opened up this place,” Emad said. “Really, he just wanted to cook again, so here he is, cooking, and doing what he wants to do.”
Tasty Gyro Coney Island owners son and father Emad and Sami Shatara. (WKTV)
And what he wants to do is offer an array of flavors, spices and options to make just about anyone who walks through never leave hungry.
“Just don’t hurt yourself,” said one happy customer walking out the door as father and son sat down with WKTV Journal to talk about the menu.
“Anything you can imagine,” Emad said about the diverse offerings. “Any city, any food. It’s all here. It’s a coney island so we can do whatever we want here.”
An explosion of flavors from all over the world
You will find hot dogs, coney dogs, hamburgers, gyros, traditional Middle Eastern food, and Greek and Mediterranean dishes, too.
Think hummus, Baba Ghanouj and tzatziki sauce.
“Everything is made in house,” he said. “Even the garlic sauce.”
And if it’s not on the menu, “we’ll create whatever you want,” Emad said.
The menu is a mix of traditional and not-so-traditional offerings.
Greek Fries, topped with special Greek dressing and feta cheese, is one of many choices at Tasty Gyro Coney Island. (WKTV)
Along with mouthwatering Greek Fries – French Fries topped with special Greek dressing and feta cheese – you will find other familiar fare such as Chicken or Beef Shawarma (marinated Lebanese style sandwich topped with garlic sauce or hummus and lettuce, tomato, onion and turnips) and Falafel (pita with ground chickpeas mixed with spices and parsley, then deep-fried, with hummus, lettuce, tomato, onion and turnips).
Creativity abounds
But father and son are not afraid to surprise you, too.
Emad said he would recommend two items:
The Tasty Gyro Pita, a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce. (WKTV)
The Tasty Gyro Pita (a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce), and the NYC Chopped Cheese Sandwich (seasoned ground beef sautéed with onions, American cheese, lettuce, tomato, mayo, and banana peppers on a toasted sub bun). It’s their spinoff of a Philly Cheese Steak.
“It’s the greatest sandwich you will ever have,” Emad said.
And, “if you really want to get crazy,” he said, you have to try their version of Cincinnati-style chili, made popular by the Greek immigrants who started Skyline Chili. They call it Cincinnati Spaghetti.
Cincinnati Spaghetti, one of many dishes offered at the Tasty Gyro Coney Island, located at 2269 44th St. SE, Grand Rapids. (WKTV)
Imagine a generous portion of seasoned ground beef on top of spaghetti, and topped with kidney beans, onions and fine shredded cheddar cheese. When you taste that hint of familiar chocolate flavor you’ll think you’re in Cincinnati.
“You can’t get this anywhere else in Grand Rapids,” Emad said.
As for coney dogs, you’ll find Detroit and Flint style on the menu, as well as traditional Chicago dogs and the New Yorker dog (with chili, sauerkraut, onion, cheddar and mustard). They use Vienna hot dogs in natural casing.
Almost every city covered
“I told you when you come here you go to every city,” said Emad, noting all the styles of coney dogs.
The craziest one may be the Greek Coney. It comes with gyro meat, tzatziki sauce, banana peppers, tomatoes and onions and feta cheese on it, Emad said.
In fact, they also created a Gyro Burger, which they named after a customer, “Yovany.” It is a 1/3 lb. burger topped with gyro slices, lettuce, tomato, onion, feta and tzatziki sauce.
“That thing is a monster,” Emad said.
You could come here every day for six months and try something new each day.
“You got a lot to try,” he said.
IF YOU GO
Tasty Gyro Coney Island
Address: 2269 44th St SE, Grand Rapids, MI 49508
Hours: 10:30 a.m. to 7 p.m. Monday-Friday, and 11 a.m. to 5 p.m. Saturday.
Prices: Gyros are about $11, coney dogs (Flint, Detroit and Greek-style) about $4; platters about $16-$18.
John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.
With prices continuing to skyrocket, Michigan residents and business owners search for the reason behind the perpetual inflation, and when it might end.
Global issue as well
Many economists and local business leaders say increasing costs for businesses are the driving force behind rising prices. And that continuing inflation is a concern not only statewide, but nationally and globally as well.
As the world emerges from the emergency status of the COVID-19 pandemic, business owners and consumers are fighting against ongoing residual effects, namely inflation. Due to supply issues during the pandemic and current labor shortages, prices for everyday goods have skyrocketed, with consumer prices up 9.1 percent over year end June 2022. U.S. Bureau of Labor Statistics
Exercise patience
Despite the economic concern, Keith Morgan, president and CEO of the Wyoming-Kentwood Chamber of Commerce, advises community members to, “Temper your decisions…exercise patience. It’s not as bad as they make it seem…and it’s not as good as some people think it may be.”
Keith Morgan, president and CEO of the Wyoming-Kentwood Chamber of Commerce. (Courtesy)
In regard to business owners, “The biggest impact right now that businesses need to be aware of, the key is, preparation,” said Morgan to WKTV. Most small businesses are not prepared for crises such as a pandemic. “A business is going to typically have a 6-month runway (also known as a reserve) if they are in a good position…some may have 12 months. Very few are going to have 24 months.”
With the pandemic lasting longer than businesses anticipated, several owners found themselves floundering.
“What a lot of people are experiencing,” continued Morgan, “is that they are having to pivot. They are forced to reevaluate their paradigm. The businesses that have done well are the ones that are finding ways to provide different services or provide different products…and finding avenues to be more efficient.”
Government help available
Morgan also revealed that government help is available for businesses, but that many organizations are hesitant to take advantage of different funds that are available, such as ARPA (American Rescue Plan Act) funds, due to not having information about those advantages.
Local Chamber of Commerce networks offer professional advisors and relationships business owners can take advantage of, and that can help them understand that information so they can make better decisions.
Some aspects of the inflation crisis, however, cannot be avoided.
Labor shortages
Labor shortages have had a large bearing on inflation. With fewer workers available for businesses to draw on, they are finding the need to offer incentives, such as higher pay rates and benefits. Something that will make a “significant difference” in employer expenses, Morgan said.
Tim Mroz, senior vice president of Community Development for The Right Place. (Courtesy)
Tim Mroz, senior vice president of Community Development for The Right Place, agrees that one of the prevailing struggles is “the ability for employers to stay competitive with wages, and employees to keep up with the cost of living.”
Offering such incentives, however, increases cost to the employer. “Companies just can’t eat that total cost,” Morgan said. “So that cost has to be passed on to the consumer who is buying your service or product.”
The company that offers that service or product now must raise that rate to be able to account for the additional cost to their business. Add in meeting profit margins and expectations from investors, and that cost increases exponentially.
Supply chain issues
Supply chain issues are also a large factor of inflation.
“The good news is that we are seeing progress,” Mroz continued. “I think we’ve gotten beyond the emergency situation we were in a year ago during COVID. The supply chain issues we’re seeing today are a little more targeted at certain materials.”
Those manufacturers who are still experiencing supply issues, however, are now finding the problem compounded by rising prices when they can acquire those materials.
“Steel prices are still a challenge, both for construction steel and coiled steel.” At local steel manufacturers, Mroz said, “There is very little inventory. What they do have they are moving as fast as possible.
“Since 2020 to current quarter, construction prices have just about doubled. If it’s not under control soon, we’re going to start seeing pullbacks in the construction and development industry. That’s concerning because we need housing.”
Jason Parsons, senior construction project manager for Habitat for Humanity of Kent County, told WKTV that “All of the materials I have delivered to site, they are all adding a fuel surcharge onto the bill, which didn’t used to be there. We are getting regular cost increases on windows, siding, roofing.”
Parsons says it is not any one thing causing the increase.
“I think it’s the supply chain problems, it’s the delivery chain and trucking costs, manufacturers are having a difficult time keeping enough labor. They aren’t producing as much as they were, so they are charging more for what they are producing.”
Compounding the problems brought on by a lack in available materials is a shortage of truck drivers. That shortage has cost site workers delays as they wait for materials to be delivered.
“It’s a synergistic type of system that one thing doesn’t just affect one other piece,” Morgan explained. “One thing can affect 17 other pieces down the road, and they all work together.”
A social aspect also comes into play due to a growing mentality that there is no better time to raise rates because people are expecting it. Morgan mentioned the current gas market, observing that prices are unlikely to decrease back to yesterday’s normal, even if cost improves for the buyer because “(consumers) are used to paying it, and willing to pay it, and are paying it,” thus increasing the buyer’s profit margin.
These thoughts are supported by a current podcast, Trend Talks with ITR Economics, specifically episodes from “The Consumer, Interest Rates, and Gas Prices” with Alan Beaulieu, March 18, 2022, and “Pricing at the Peak” with Connor Lokar, January 14, 2022.
Over the 12 months ended June 2022, the Consumer Price Index for All Urban Consumers increased 9.1 percent. The 9.1-percent increase in the all items index was the largest 12-month increase since the 12-month period ending November 1981. U.S. Bureau of Labor Statistics
Will consumers see a decrease in prices?
Morgan says yes, but it will take time.
“Inflation will decrease due to what the market can bear,” he explained. “Prices are based off of what people will buy.”
Parsons agreed.
“It’s all supply and demand. If supply increases and demand goes down, the prices will come down. They have to.”
Federal Reserve taking action
The Federal Reserve has already taken action by purposely increasing their rates.
“The Federal Reserve has the most impact on the value of a dollar,” Morgan said. “They can change the numbers, which will tighten up the financial market and the base has to follow suit. If they (Federal Reserve) tighten up the economy, and people aren’t able to go out and get as many loans, they can’t do as many things, then that will typically drive the prices back down because you have a surplus in the market.”
No easy fix
Even so, Morgan believes it will be a minimum of a year to bring the economy back down from inflation, with economists saying it could be as long as 18 to 24 months. But Morgan cautions that a lot can happen in 24 months, and to “temper your plans and expectations. There is really no easy fix.”
Both Morgan and Mroz agree that Michigan is not alone in its struggles.
A global problem
“This isn’t a Michigan-specific issue,” Mroz said. “It’s a national issue, I would argue that it’s even an international issue. Everybody is dealing with this right now, with global finance as connected as it is.”
Close to retirement?
When asked how the average consumer can prepare or help themselves right now, Morgan said each individual and family situation is different and dependent upon their needs but did suggest that those close to retirement pull their money from the market now and put that money in a savings account with very low risk.
“Economists are saying that, unless you have a 2-year runway where you can stay in the market without making any change, you need to get your money in a place where you’re not going to earn much interest, but at least you’re not going to lose much either, because the markets have trended downward,” Morgan said.
Despite the difficulties many individuals and business owners face, Morgan offers hope.
“We are not in an economy where we don’t have money,” Morgan explained. “We are experiencing inflation and it’s a concern, but it’s not such a concern to the extent that we are going to change our buying habits or change our lifestyle.”
Kalene McElveen opened Tasteful Vegan Frozen Desserts, 2265 Porter St. SW, on Memorial Day. (Supplied)
Kalene McElveen has put a new twist on the neighborhood ice cream shop concept.
Tastefull Vegan Frozen Desserts, 2265 Porter St. SW in Wyoming, opened Memorial Day weekend at a site that has long served sweet treats to neighbors in the summertime. Most recently, it was home to Debbie’s Twist and Shake.
But at McElveen’s new shop, the products are all vegan and “Top 8 Free,” meaning there are no allergens like dairy, eggs, gluten, soy, tree nuts, or peanuts in her products. She also steers clear of refined sugars in her treats, opting for natural sweeteners instead. A binder on site lists all the ingredients in each item on the menu.
Families from far and near have been coming to the shop to give their kids with food allergies a true ice cream shop experience.
“The need is greater than I had anticipated,” McElveen said. “People from Muskegon, Holland, and all across the lakeshore are traveling to come to this shop. For parents who have children who aren’t able to do ice cream shops because of cross-contamination issues, this is the very first time their kids can get anything they want off the menu, and everyone can eat together.”
A place to build her business
Although the ice cream shop is new, McElveen has been in business since 2020 creating her Tastefull Vegan desserts. She started out selling freeze pops at the Fulton Street Farmers Market in Grand Rapids. After attending a Black Entrepreneurs Expo at Woodland Mall, she gained additional outlets to sell her products, including Harvest Health Food stores, the Bridge Street Market and Forest Hills Foods.
McElveen was creating her desserts out of a kitchen at the Downtown Market when she saw that the ice cream shop in her neighborhood was for sale.
“I thought it would be nice to be able to make my product right around the corner from our house. Knowing I could also own an ice cream shop in the neighborhood where I live was a double bonus,” she said.
Since the location had always been home to a typical dairy ice cream shop, she worried that neighbors wouldn’t be interested in vegan offerings. But that hasn’t been the case.
A historic spot
According to information provided by the Wyoming History Room, the tradition of serving ice cream from the 2265 Porter St. SW site goes back 50 years.
The Viking Cone Shop was at the Porter location from 1972-1974. (Wyoming Historical Room)
Although it hasn’t continuously served ice cream since then, the bulk of the last 50 years have been devoted to desserts of one kind or another.
The Viking Cone Shop operated at the site from 1972 to 1974, after which the building was vacant until 1976, when Jake’s Donuts moved in.
The building was again vacant in the late 1970s until the Duthler Insurance Company moved in and stayed until the mid 1980s. In 1986, Porter Junction Ice Cream operated there, and in 1990 it became Bill’s Kreamy Cone. In 2008, Porter Street Ice Cream was in operation at the site. Before being purchased recently by Kalene McElveen for her Tastefull Vegan Frozen Desserts shop, Debbie’s Twist and Shake was in the building.
The current building went up in 1928. The first business in it was Wilson & Chalmers real estate and if you on the north side of the building, you can see the original marker for the 1928 business.
Prior to that, a wooden structure had stood at the site since 1911, serving as both an office and an interurban railroad stop. The building once faced the interurban tracks on the north, but was spun around to face west in 1922.
Response has been positive
The shop is open three evenings a week – Fridays, Saturdays and Sundays from 3 to 9 p.m. – and in one month, she went through a box of 800 of the spoons she uses for flurries, one of the most popular items on the menu.
Kalene McElveen opened Tasteful Vegan Frozen Desserts, 2265 Porter St. SW, on Memorial Day. (Supplied)
Although people have been asking her to open up every day, she said she’s still learning every weekend, and wants to make sure she can adequately provide enough products before taking that step.
“I don’t want to overcommit myself and underdeliver,” she said.
McElveen said she and her family moved to Wyoming in 2013, and the shop she now owns is the one she took her kids to when they first moved to the neighborhood.
“It’s been kind of nice to be a part of keeping it going,” she said.
Being part of the community
McElveen serves on Wyoming’s Community Development Committee, and she’s proud to bring a business to the city that is the first of its kind in Michigan – a minority woman-owned vegan, allergy-free ice cream shop.
“I enjoy helping make decisions about different events and different organizations that help the city of Wyoming, and now I feel like I’m one of them. And that’s a good feeling,” she said.
The Fulton Street Farmers Market will host a Summer Solstice Celebration! on Tuesday. (Supplied)
The Fulton Street Farmers Market will be hosting its Summer Solstice Celebration! Tuesday, June 21, from 4-8 p.m.
We welcome everyone to come celebrate 100 years of food, farming, art, and community. This event is a non-market event, meaning there are no vendors besides concessions as this is a celebration we want our farmers, food producers, and artisans to attend and enjoy themselves while mingling with each other and the community.
This is a family-friendly event for all ages, featuring a kid’s craft activity hosted by The Monstorium, an artisan market vendor. There will be live music by four musicians throughout the evening who are regular performers at the Saturday markets. Fae Floral are making a flower archway for participants to pose for selfies and group shots to capture the fun of the evening. There will be beer, seltzer, and cider available for purchase as well as the release of the market’s signature centennial beer the Solstice Sambucus created in collaboration with two market vendors and crafted by Speciation Artisan Ales. The Solstice Sambucus is an elderberry basil Saison.
The following concessions will be available during the event: Street Chef Shaw, Los Jalapenos, Agua Fresca, Momma D’s Kitchen, Around Baking Company, Ollie’s Donuts, Any Colour You Like Popsicles, and Tor’s Tonics.
There is no charge to attend the event, and everyone is welcome. The market is located at 1145 Fulton St E, Grand Rapids. For more information check out the Fulton Street Farmers Market website at: www.fultonstreetmarket.org.
The first of four Summer Markets will be taking place this Saturday at HŌM Flats at 28 West, 1401 Prairie Parkway SW. The event is from 10 a.m. – 2 p.m.
At last year’s event, a customer looks over a flower arrangement from Wyoming-based Periwinkle Flor Co. (WKTV)
“We are excited to bring this opportunity back to the city,” said Brianna Peña, communications specialist for the City of Wyoming.
Last year, HŌM Flats had approached the city about hosting a public market, which city officials were also considering. The two groups decided to partner hosting two fall events which met with success.
Building off of that, it was decided to host four markets, all through the same partnership of the City of Wyoming and HŌM Flats.
“It is in preparation for the community to host and establish a consistency for these local markets in Wyoming,” Peña said for the reason of expanding the number of markets to four this year.
One of the goals of city officials is to establish a public market within the city limits. Some discussion has centered on using the northern portion of the Site 36, which the city retained after the sale of the property to Franklin Partners.
At each the markets there will be food trucks and artisan vendors offering an array of items such as handmade clothing, jewelry, keychains, and art.
At this Saturday’s event, the food trucks are Curry in a Hurry, which will be offering food selections form India such as Butter Chicken and Traditional Curry with Rice, and Simply Sweet Confections, which will be featuring a selection of its popular macarons.
Also on Saturday, there will be free ice cream to the first 200 attendees and face painting.
The remaining Summer Markets are set for:
July 16, 10 a.m. – 2 p.,. Pinery Park, 2301 DeHoop Ave. SW
Aug 19, 3-7 p.m., 28 West Parking lot, 1345 28 West Place, (near the former Lindo restaurant)
Sept. 16, 3-7 p.m., Wyoming City Hall, 1155 28th St. SW
A view of a previous City of Kentwood Food Truck Festival. (WKTYV/2018)
The City of Kentwood and GR8 Food Trucks will once again kick off the summer season with the annual Food Truck Festival.
The Kick-Off to Summer Food Truck Festival is set for Saturday, June 4 from 11 a.m.-8 p.m. in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. The popular community event offers free admission and will feature 30 food trucks, live music and beer. There will also be community booths for attendees to explore. Another food truck festival will celebrate the end of the summer season on Sept. 17.
This year’s trucks offer a wide variety of cuisines, from pizza and burgers to traditional Hispanic and Filipino recipes. Whether you’re looking to snack on a soft pretzel, enjoy a barbecue dinner or satisfy your sweet tooth with a frozen treat, the festival has options for every appetite.
“We’re excited to welcome the community back to this popular event, now featuring more food trucks than ever before,” said Kentwood Parks and Recreation Director Val Romeo. “GR8 Food Trucks and our local vendors and musicians have been phenomenal partners and we encourage everyone to come out and enjoy this fun-for-all-ages event.”
Saladino Smoke will be one of 30 trucks at the June 4 event. (supplied)
Live music will start at 11 a.m. with Downtown Authority, followed by DJ Snax, Molly and the Azz-Izz Band. A beer tent featuring local craft beer favorites will be open 11 a.m.-8 p.m.
“Food trucks are the ultimate way to support local small business owners in a fun and relaxing outdoor environment,” said GR8 Food Trucks President Alan Tomlinson. “Kentwood’s Food Truck Festival gives residents an opportunity to build community while enjoying great food.”
This year’s diamond sponsors are Macatawa Bank and NN Mobile Solutions. While entry to the festival is free, cost for food and beverages varies by vendor.
Volunteers are needed for the event. Find more information about the Kick-Off to Summer Food Truck Festival and sign up to volunteer at kentwood.us/SummerFoodTruckFestival.
West Michigan foodies looking for an authentic taste of Mexico can enjoy the “Olé to Molé” festival on Saturday and Sunday, May 21 and 22.
A variety of local restaurants will offer their own twist on a sauce sometimes called “Mexico’s national dish.” Participants can sample each restaurant’s offering by visiting one, a few, or all of the locations between 11 a.m. and 6 p.m. each day, then vote for their favorite using a provided QR code. Pricing and availability of samples varies by location.
Molé is a sauce traditional to Mexican cuisine that typically includes a variety of chili peppers, nuts, and spices. It is often served as an accompaniment or marinade for chicken or other meats.
The nine restaurants participating in the multi-site event are all located along the South Division corridor between Hall Street and 28thStreet. They include:
Agave Sports Lounge, 2053 Division Ave South
El Globo, 2019 Division Ave South
Las Rocas, 2106 Division Ave South
La Vencedora, 1961 Division Ave South
Los Dos Amigos, 1642 Division Ave South
Mi Tierra, 2300 Division Ave South
Restaurante Cancún, 2140 Division Ave South
Tacos Yanga, 1338 Division Ave South
Tres Mangos, 2023 Division Ave South
Parking is available in the City of Grand Rapids Burton Heights lot, located just behind El Globo and Tres Mangos on the west side of Division Avenue, south of Burton. Easy transportation for the event up and down Division Avenue is available on The Rapid’s Silver Line or Route 1.
Funding for the festival comes from the Burton Heights Business Association, the Grand Rapids Office of Special Events, and the Grand Rapids Office of Equity & Inclusion.
Questions about the event may be directed to Angelica Velásquez, president of the Burton Heights Business Association, atlacasadelacobija@gmail.com or 616.617.4400. Media inquiries may be directed to Jon Shaner at The Salvation Army Kroc Center, jon.shaner@usc.salvationarmy.org or 616.401.9835.
Shortly after his organization received a significant $2 million donation from Meijer on Tuesday, Kenneth Estelle called it a beyond-expectations commitment.
“The amount of the gift is amazing,” said Estelle, president and CEO of Feeding America West Michigan. “We are not an organization that typically gets a million dollar donation or gift, so having a $2 million gift from Meijer was more than amazing.
Feeding America West Michigan President and CEO Kenneth Estelle speaks at his organization’s advancement campaign event at its new facility Tuesday in Kentwood. (WKTV)
“It really showed that we have a significant partner that believes in what we’re doing and is willing to put some significant money where the belief is.”
The $6 million advancement campaign, Nourish Tomorrow, was developed to move the food bank’s headquarters and distribution center from Comstock Park to 3070 Shaffer Avenue, SE in Kentwood.
Challenges worsened by the pandemic, and a continuing effort to provide more equitable service in all its 40 counties, pushed the food bank’s current Comstock Park facility to operate beyond its capacity.
Ultimately, this facility will enable the food bank to nearly double its food distribution to nourish more Michigan residents.
“Meijer has supported our work for more than 30 years,” Estelle said. “They provide millions of pounds of food, donate semi-trucks and give generous financial gifts like this one.”
The campaign has raised $4.7 million over the last several months — 78 percent of its goal. To date, nearly 100 local donors, businesses and area foundations have supported the campaign, including the large gift from Meijer.
Meijer President and CEO Rick Keyes speaks at a Feeding America West Michigan event Tuesday. (WKTV)
“We’ve been partners with Feeding America West Michigan for over 30 years, and you just see the impact and the need that’s in our community,” said Rick Keyes, president and CEO of Meijer. “The impact that they’re able to make is really incredible, so we look for partners like them. Hunger relief is at the core of some of the work we do in the community.”
Serving local families in need since 1981, Feeding America West Michigan reclaims millions of meals worth of safe, surplus food from various sources. With the help of countless volunteers, the food bank sorts, stores and distributes this food through a network of more than 700 partners to fill hundreds of thousands of neighbors’ plates instead of landfills.
The food bank’s service area consists of 40 of Michigan’s 83 counties from the Indiana border north through the Upper Peninsula. For more information, visit FeedWM.org or call 616-784-3250.
LANSING – “We’ve been in business for 37 years, and this is definitely the craziest season we have ever seen,” said Kevin Humphrey.
While there have been more requests to book Adeline Leigh’s services than in an average year, the company had to reduce the number of weddings booked this year to deal with worker shortages. (Supplied)
Humphrey is the office manager for Adeline Leigh Catering, a Wyoming business located at 1132 Chicago Dr. SW, that prepares food for hundreds of weddings each year.
Across the state, vendors like florists and caterers are preparing for a frantic 2022 season as the number of weddings is up 15% nationally from normal, according to Wedding Report data.
While there have been more requests to book Adeline Leigh’s services than in an average year, the company had to reduce the number of weddings booked this year to deal with worker shortages.
“We actually cut back to mediate labor issues,” said Humphrey.
Humphrey said the business is also ensuring employees’ time-off requests are honored to keep workers on board.
Adeline Leigh has booked approximately 300 weddings for the upcoming months, about 100 fewer than in 2019.
“There was a point where we were turning down 15 events a day, and not everyone was so understanding,” Humphrey said.
Kalin Sheick, the owner of Sweetwater Floral in Petoskey, said she expects a busier-than-normal season in the months ahead.
Sweetwater will provide floral arrangements for about 100 weddings this year across the state, which is an “immense jump” compared with previous years, said Sheick.
“We will usually average around 65 or 70 a year,” she said. “We only stopped at 100 because of staffing. We could have booked way more than that.”
Sheick said the store has hired additional staff to help tackle the increase, and it is training its employees to focus on taking care of themselves to prepare for the looming, long busy season.
“We know that we need extra help and need to support them as best as possible,” Sheick said.
Other problems vendors are preparing for are supply chain delays and a shortage of products.
“We’re feeling the impact of delay, just like every other industry,” she said. “Stuff that used to be easy to get – vases, hard goods and supplies – there’s a delay and you need to be patient.”
Over the course of the COVID-19 pandemic, many large flower farms shut down, causing a smaller supply of flowers, said Sheick.
When it comes to food, Adeline Leigh Catering has had to remove only a couple of items from its menu due to supply issues. (Supplied)
“It really squeezes the amount of product you’re able to get. But at the end of the day, there’s a flower shortage because there’s more weddings happening than ever before,” she said.
When it comes to food, Humphrey said it was lucky that his catering business had to remove only a couple of items from its menu.
The time and effort put into ordering supplies has greatly increased as well. What used to be an hour-long project for Humphrey now can take up to an entire work day, he said.
“We order from many suppliers, and it used to be ‘they’ve got the best price, we’ll go there.’ Now you have to find whoever has it,” Humphrey said.
Another change vendors are seeing is a growing number of events booked outside of the prime wedding season of May through October.
Shannon O’Berski, the director of external relations at Meadow Brook Hall in Rochester, says the event venue is handling more weddings on less typically booked days.
“We have seen an increase in interest in off-season events throughout the fall and winter,”O’Berski said. “And more couples are choosing to host Friday and Sunday weddings.”
Meadow Brook Hall is often booked for the entire season.
“We are certainly receiving many inquiries!,” O’Berski said, and reservations are already filling up for 2023.
Though the months ahead will be busy and stressful for wedding vendors, Sheick said her team at Sweetwater Floral is excited about the upcoming season.
“It’s just a really fun job and a good thing to be a part of.”
Capital News Service is provided by the Spartan News Room located at Michigan State University. CNS reporters cover state government for member newspapers and digital media outlets across the state of Michigan.
In honor of Dr. Seuss’ birthday, March has been designated as Reading Month. To celebrate and encourage reading, we are asking local officials, residents and WKTV staff and volunteers to tell us about a book that they enjoy. Happy Reading!
Today’s book selection comes from Katie Nugent owner of Jersey Junction, an ice cream parlor in East Grand Rapids. Started in 1963, Jersey Junction has become not only a popular spot but a famous one as well. We’ll let Katie explain why.
Book: The Polar Express Author: Chris VanAllsburg Genre: Picture book/Christmas story
Jersey Junction was established in 1963 by Doris “Chris” VanAllsburg, the author’s mother. When the movie premiered in Grand Rapids, Chris donated an autographed model of the Polar Express to Jersey Junction that is displayed in its dining room. Another model of the Polar Express can be seen running along the ceiling of the shop. The book is about a young boy who on Christmas Eve is whisked away on the Polar Express to meet Santa Claus.
Jersey Junction, located at 652 Croswell Ave. SE, officially opens for the season today, Friday, March 11. So take a few minutes to celebrate summer with an ice cream and to check out those trains. Hours are 3-9 Monday through Friday, noon-9 p.m. Saturday and Sunday up to Memorial Day and from Labor Day to Oct. 31. From Memorial Day to Labor Day, the hours are 11 a.m. to 10 p.m. Monday-Saturday and noon-10 p.m. Sunday.
NOTE: For Women’s History Month we are featuring local female business leaders. We start our series with Nancy Jacob, who with her husband Mike own Apple Spice Box Lunch Delivery and Catering Co.
Nancy Jacobs is co-owner with her husband Mike of Apple Spice Box Lunch Delivery and Catering, Co. (WKTV)
When you meet Nancy Jacobs, you can’t help feel she is the neighbor you just want to have a sandwich and soda with while discussing the day’s ups and downs.
If that does happen, Jacobs can definitely supply the sandwich and beverage of choice as her and her husband Mike are the owners of Apple Spice, a box lunch delivery and catering company located off of 68th Street.
“We often joke that when Nancy goes out our sales go up,” said Mike Jacobs.
Nancy Jacobs is the face of the operation. She is the one who will load up with samples and then head out to visit with local businesses, encouraging prospective clients to try what Apple Spice has to offer.
“I think because many of the people I meet are often women who are the gatekeepers when it comes to planning events at the business, it is a lot easier for me to get connected with the right person,” Nancy Jacobs said, adding that about 80 percent of her contact is woman-to-woman. Jacobs’ husband agrees that for their business, Nancy Jacobs’ ability to network has helped to make Apple Spice successful.
Nancy Jacobs noted that teachers love the heavy duty box that Apple Spice’s box lunch comes in, using the boxes for a variety of purposes. (WKTV)
The Dream of Having Your Own Business
Mike and Nancy Jacobs started Apple Spice just before the pandemic. Mike had been laid off from his aerospace job and through a seminar his former company offered, came home with the idea of the couple starting a franchise.
“It was something that we had talked about in the past, starting a business,” said Nancy Jacobs, who was a nurse. “However, after the seminar, Mike thought that a franchise made for a reasonable way for us to do that since with a franchise the start-up work of creating the business had been done.
“Basically it is like starting a business but with training wheels.”
Through coaching, the couple narrowed it down to two possible franchises and after visiting both companies, opted for Apple Space, which is based in Salt Lake City, Utah. Food seemed like a natural fit for the couple, Jacobs said as the reason for the choice.
A peek inside one of the Apple Spice box lunches. (WKTV)
The couple selected its 68th Street location, in the same mall as The Dollar Tree and Blain Farm and Fleet, because of the space it provided for their business needs while being close to US 131.
Apple Spice offers primarily lunches, through box lunches and catering. Jacobs said they do offer breakfast and some late lunch/early dinner service. Delivery is available for five or more box lunches and catering. Those wishing to order four or less box lunches may pick up from the store front on 68th Street. She noted that it is the Apple Spice team that delivers the food, not an outside service. This is to assure that items are set up to the customer’s expectations, she said.
And things were going pretty well with the couple even adding their own sandwich, the Michigan Cherry Chicken, to the menu and coming up with a “bread flight” that features three of the catering company’s breads.
Then, the pandemic hit.
“We just watched as our catering business went from steady to zero,” Jacobs said. But the business had a second side, box lunches, which offered a solution to providing individual meals for groups.
“People wanted to help hospital workers or police and fire and they would call up to have box lunches sent to a certain floor staff or department,” Jacobs said. The heavy duty box, which Jacobs said teachers find all kinds of creative ways to use, includes a sandwich, pickle, cookie, and a choice of salads, chips or fresh fruit in the classic box. There are other options as well including salad box meals.
The box lunches helped the business through the pandemic, making up almost 95 percent of its business. The business is now seeing more of a 60/40 spited between its box lunches and catering. Of course, there have been supply demands, with the couple adding a storage container in the back parking lot which has allowed them to stock up on items when they do find them.
It takes two
“I like going to Wyoming Kentwood Area Chamber of Commerce events such as the B2 Outlet opening because it gives me the opportunity to network and meet new people,” Jacobs said. “The Chamber is a good resource for me.”
And while Jacobs maybe good at networking and marketing, she does have her weaknesses.
“I can’t work the computer,” she said looking hesitantly over at her work station. “I just learned one system and they changed it on me. I have to rely on Mike, my general manager and staff to help me.”
That is where having a partner has been key to the business’s success, Jacobs said, adding that Mike handles a lot of the operational needs while she focuses on promotions and networking.
“Sometimes I get a call from a customer and I just know it would be better if a man handled it,” she said. “That is when I can ask Mike if he can take it and sometimes, he gets a call and knows it would be better if a woman took the call, so he gives it to me.”
As for challenges of being a women in the catering world, Jacobs admits she has not had many. Husband Mike said he feels it is because the business they are in, food and catering, is fairly diverse.
“I think there would be more challenges if Nancy was say in something like manufacturing which is more male dominated,” he said.
Apple Spice is the couple’s retirement job as they look toward the future. Jacobs said they hope to get a recreational vehicle someday and travel. They currently do some travel as certified Kansas City Barbecue Society judges.
As for now, Nancy Jacob said the couple’s goal is to continue to build Apple Spice and on that note, as the promotions person, she didn’t hesitate to add to encourage people to connect and check out Apple Spice’s offerings.
Apple Spice is located at 701 68th St. SW. The phone number is 616-805-3288 or visit the website at www.applesauce.com.
One of the entrances to Woodland Mall (on a nice weather day). (Supplied)
WKTV Staff
After frigid temperatures in January resulted in the postponement of the City of Kentwood’s Unity Walk to Honor Martin Luther King Jr., the city announced this week that the event has been rescheduled for Saturday, March 5, and moved indoors at Woodland Mall.
Residents of all ages are invited to gather at the food court inside Woodland Mall, 3195 28th St. SE, at 9:30 a.m., for a walk that will end at 10 a.m., in front of the inside entrance to Von Maur.
The Martin Luther King, Jr. Memorial. (Wyoming High School)
A ceremony will immediately follow and feature a proclamation, live music, coffee and cake. The event is free and open to the public.
Donations of canned goods and other nonperishable items will be accepted to stock Kentwood’s Little Free Pantry, which began as an MLK Day community service project to fill an immediate and local need. Since then, the city has continued to host food drives to keep the pantry well-stocked.
“While MLK Day serves as a timely, annual reminder of the life and work of Martin Luther King Jr., every day is a great day to celebrate his legacy and take part in activities that honor his values,” Mayor Stephen Kepley said in supplied material. “We’re grateful for the opportunity to host our Unity Walk to Honor MLK at Woodland Mall. It is the perfect local venue for us to be able to gather together, no matter the weather.”
Woodland Mall marketing manager Alyson Presser stated that the event is “in line with the spirit of the mall’s ongoing initiatives and events that encourage guests to support the Black community throughout the year,” according to the announcement.
“We are committed to celebrating and supporting the Black community beyond Black History Month and other annual observances,” Presser said. “We’re honored to work with the City of Kentwood to bring another meaningful opportunity for the local community to celebrate the historic achievements and continued advancement of Black Americans.”
Kentwood’s first Little Free Pantry opened in 2017 at the Kentwood Activities Center, 355 48th St. SE, where it remains available year-round during business hours. The second Little Free Pantry was opened last year at the Kent District Library – Kentwood (Richard L. Root) Branch for the community to visit during library hours. Anyone can utilize or donate to the pantry.
Woodland Mall asks all guests to follow CDC recommendations by using the hand sanitizer stations located throughout the mall and practicing physical distancing.
Lexi Adams will be performing at the Kentwood Winter Concert Series on Thursday, Feb. 17. (Supplied)
Cellist and vocalist Jordan Hamilton will be performing at the Kentwood Winter Concert Series Thursday, March 17. (Supplied)
Nicholas James Thomasma will be performing at the Kentwood Winter Concert Series Thursday, March 31. (Supplied)
By WKTV Staff
After a brief scheduling delay, the City of Kentwood’s free-to-the-public Winter Concert Series will return Thursday, Feb. 17, with singer/songwriter Lexi Adams leading off three concerts on select Thursdays through the end of March at the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
WKTV will record all concerts and will replay them, as scheduled, on our cable channels as well as on WKTV.org by hitting the “Watch Live” button, and also later on-demand at WKTVlive.org. Visit wktvjournal.org/wktv-on-air-schedule/ for a schedule of replays.
The series will feature three West Michigan performers who will play a mix of genres and, in keeping with the mix of musical tastes, each concert will also have a food truck outside offering a range of cuisines and available for purchase.
“With a variety of talented local musicians and food truck favorites, winter concerts offer residents an enjoyable night out during the colder months,” Val Romeo, Kentwood Parks and Recreation director, said in supplied material. “We welcome all to enjoy the good food and live music in the warm comfort of the library this winter.”
The concerts will take place in the library’s Community Room from 6:30-8 p.m. Guests are welcomed to bring their own beer, wine or nonalcoholic beverages to enjoy at the show.
Also, according to the city announcement, “residents are encouraged to follow current public health guidelines to help stop the spread of COVID-19.”
The lineup of performers and food trucks is as follows:
Thursday, Feb. 17 — Singer and songwriter Lexi Adams with food from Patty Matters Food Truck. Adams, according to supplied material, will present a mix of original music and covers. “Her songs are stories of life experience carefully crafted through each melody and lyric.”
Thursday, March 17 — Cellist and vocalist Jordan Hamilton with food from Around Baking Company. Hamilton “will merge musical styles to tell stories of the human experience through a variety of genres.” A member of Last Gasp Collective and the Southwest Michigan Symphony Orchestra, he can be found performing primarily in the Midwest, where he has opened for national acts.
Thursday, March 31 — Singer and multi-instrumentalist Nicholas James Thomasma with food from El Jalapeño. Thomasma will perform a mix of Americana, folk, country and rock music. “He combines stories and songs with humor and wit for a show that can be enjoyed by all ages.”
While launching a new restaurant in the middle of a worldwide pandemic may seem daunting, in West Michigan and really anywhere, Condado Tacos location on Bridge Street in Grand Rapids proved it could be done, and done in an artful way.
Like its menu, which they say is “adaptable to every diet,” Condado Tacos just had to be adaptable to Grand Rapids ever-shifting pandemic landscape — and health regulations. But Condado Tacos opening in February of 2021, during one of the pandemic’s surges, did present unique challenges for staff as they worked to get boots on the ground in West Michigan.
Tina Femeyer, general manager of the Condado Tacos Grand Rapids location, looked back on the restaurant’s first year and told WKTV that she was originally supposed to begin work the week of the Michigan statewide shut down in early 2020.
Tina Femeyer, local general manager of Condado Tacos. (WKTV/D.A. Reed)
“Everything got pushed back 6 to 8 weeks,” Femeyer said. “I ended up training in the Royal Oak location for four months, but they were only doing carry-out. I had to completely re-train for dine-in once things opened back up.”
Founded in 2014, Condado Tacos currently has 20 locations in Ohio, Indiana, Pennsylvania and Michigan. But they were committed to Grand Rapids.
“We were not certain if we were going to open at that time,” Karen Reed, Director of Off Premise Sales, said to WKTV. “There were some slight delays on parts (supply chain issues) and acquiring and confirming our liquor license were the two most challenging issues. Also, making certain we were in the position to combat and prevent COVID from spreading in the restaurant on a regular basis…It was a matter of doing whatever it would take, with a great commitment from our staff.”
And getting that staff together was high on the priority list.
Femeyer eventually moved to Grand Rapids in November of 2020 and began conducting in-person interviews.
One of the initial hires at Candado Tacos, Kentwood bartender Dan Voetberg, behind the bar. (Supplied)
“We knew we were opening at only fifty percent capacity but planned to hire full staff,” said Femeyer.
Conducting interviews while masked and socially distanced was a new experience for the general manager, but Femeyer said the process went smoothly.
Advance marketing and the use of the Indeed employment website for recruiting helped potential employees be aware of Condado Tacos and their entrance into the market.
“It appeared we had a bit of a following even prior to opening,” said Reed.
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
The art of tacos, and a taco restaurant
As Condado Tacos planned its opening, also in the plans was showcasing local artists.
When asked what prompted the decision to make art a main feature of Condado, Femeyer said that it was always a vision of original founder Joe Kahn, and other executives of the corporation, to ensure art was a key component of each Condado store.
“The art ties back to the local community, creating a unique space that speaks to what the city is about while being consistent with menu and service,” said Femeyer. “Art is the backbone of what they (corporate) wanted to make each space.”
Femeyer also revealed that the art is the most time-sensitive part of the construction process, often beginning before heat, air conditioning, or plumbing are completed.
“They (the artists) truly are a part of the construction team,” Femeyer said. “They work all hours of the day and night after drywall is in place.”
While each store features artwork distinctive to the city’s artists, diners can also look for a variation of a gnome and ghost chilies at each location, creating a link of unity between each store.
Condado Tacos on Bridge Street in Grand Rapids. (WKTV/D.A. Reed)
Condado Tacos is now at full capacity, though they do offer a patio with heaters for comfort, and also heaters stationed near the entrance to the restaurant in case people would like to enjoy a cocktail or wait for a table in a less populated space.
Condado’s success in Grand Rapids comes down to two things, Femeyer said.
“Great staff. They have all been unbelievably gracious and understanding that many things were out of our (management’s) control during opening. They were very adaptable.” Femeyer said. “I think the space really speaks to how people want to dine. They want a more light-hearted, ‘come as you are’ feel, which Condado Taco speaks to. It speaks to people of all walks of life.”
But Reed added that it doesn’t end there. “Our goal each shift and every day at our Grand Rapids Condado Tacos and all of our locations, is to be very consistent in our execution along with a focus on continual improvement daily.”
Grand Rapids will not be the last Michigan location for Condado Tacos. With three locations already open in the Detroit area at the time of the Bridge Street launch, Femeyer says Condado intends to continue expanding in Michigan, with plans already in place to open a store in Ann Arbor in early 2022.
Imagine having 1,500 people at your Thanksgiving meal table; then imagining the traffic jam in your driveway. And, by the way, some of them may need a COVID vaccination.
Mel Trotter Ministries, working with medical partner Cherry Health and transportation partner The Rapid, have plans to serve 1,500-plus persons — in person — at a Thanksgiving Community Meal Thursday, Nov. 25, Thanksgiving Day, at DeVos Place in downtown Grand Rapids.
While volunteer opportunities are filled, but public “sponsorship” donations are still being accepted to cover the cost of the meal. For more Information visit meltrotter.org/thanksgiving.
“We are so excited to be able to be together again, and to demonstrate the compassion of Jesus to anyone who is alone or hungry this Thanksgiving,” Dennis Van Kampen, President and CEO of Mel Trotter Ministries, said in supplied material. “Being in community is what it’s all about and we definitely missed that last year.”
Covid precautions and safety measures will be in affect and strictly followed according to CDC guidelines, according to an announcement from Mel Trotter Ministries. Temperature checks at the door, along with mandatory mask wearing at all times other than while eating will be enforced for all who attend the Community Meal.
Additionally, in partnership with Cherry Health, the event will also be offering a free Covid vaccine clinic that morning.
“For the last several months, our staff has held regular vaccine clinics at Mel Trotter,” Dr. Jenny Bush, director of pediatrics and COVID response coordinator at Cherry Health, said in supplied material. “Getting vaccinated is the best way to protect ourselves and our community from COVID-19, and we want people to feel encouraged to get vaccinated. We know a big part of that is meeting people where they’re at, making them feel comfortable, and making the process as quick and easy as possible.
“We hope that by offering an onsite COVID-19 vaccine clinic at this incredible event, we are able to remove barriers to care and increase vaccination rates for our neighbors experiencing homelessness and anyone in the Grand Rapids community who attends.”
Doors open at the Thanksgiving Community Meal at 10 a.m., and vaccine clinic runs from 10 a.m. to noon, with meals being served between 11 a.m. and 1:00 p.m. in the DeVos Place Convention Center, Ball Room.
While there is free parking available onsite, The Rapid and Mel Trotter Ministries will continue their partnership to provide free transit service to and from the community meal as they have in years past.
The free service will consist of two shuttles connecting South Division and portions of northwest and northeast Grand Rapids to DeVos Place. The service will begin around 10:00 a.m. and conclude around 1:30 p.m. (See map and schedule information below).
“One of the most important things we provide to the community is access,” Deb Prato Chief Executive Officer at The Rapid, said in supplied material. “While that access is often focused on employment, education, and critical services, partnerships like this that provide a free ride to a Thanksgiving meal are a great reminder that the value we provide goes far beyond day-to-day commuting.”
The Rapid’s regular fixed-routes and paratransit services are not in operation on Thanksgiving day, as part of its standard holiday service schedule. For more information on The Rapid, please visit ridetherapid.org.
Minogin Market, located in Mackinaw City, took over the former Bell’s Fishery in 2018. It now offers a selection of maple syrup and other food products.
LANSING — When Ziibimijwang Farm sells maple sugar at Minongin Market in Mackinaw City, it’s more than a business transaction – it represents Indigenous food sovereignty.
Further north, in the Upper Peninsula, partners Jerry Jondreau and Katy Bresette operate Dynamite Hill Farms in L’Anse.
“The way we phrase it is ‘getting back to our responsibilities,’” Jondreau said.
Social media and online sales has fueled both operations as part of a growing availability of Indigenous food resources nationwide.
“With colonization and boarding schools, a lot was ripped away from us,” said Joe VanAlstine, who is the chair of Ziibimijwang Inc. “For us to come back and reclaim that, people are just hungry for it, no pun intended.”
Minogin Market opened in 2018 in Mackinaw City’s former fish market, Bell’s Fishery.
VanAlstine and his colleagues considered how they might use the market to reclaim their Odawa Indian identity.
Located at the tip of Michigan’s mitten, Mackinaw City was historically the trading hub of the Great Lakes region. Now, it’s a gateway to the Upper Peninsula that has become a tourism hotspot.
“You can go and buy one of those dreamcatchers made in China or you can come to Minogin and buy a real one, made by a real Native American,” VanAlstine said.
Jondreau, the owner of Dynamite Hill Farms, said its origin relates more to his relationship with land as a tribal citizen.
“As Odjibwe people, it’s our responsibility to take care of this place and maintain a relationship,” he said. “You can’t do that if you’re never there and not participating, just like a personal relationship.”
Dynamite Hill Farm owner Jerry Jondreau uses traditional methods to harvest wild rice. (Photo courtesy Jerry Jondreau)
Dynamite Hill Farms was established in 2019 after Jondreau quit his teaching job at Michigan Technological University to continue tapping maple sugar and harvesting wild rice. He uses the term “business” loosely. The farm is a family function he runs with Bresette, their children and the occasional volunteer.
“We feel that’s the true way to sustainability – the small scale,” Jondreau said. “We do everything on a less official basis. People will ask questions and we’ll say, ‘You know what, why don’t you just come and camp out here for the weekend? Come out here and haul some sap with us and we’ll have some conversations.’”
As former teachers, education is at the center of everything he and Bresette do. Though Dynamite Hill products are available for purchase on Facebook, Jondreau prefers to make sales in person so he can explain the process behind the food they harvest.
“It’s not just about extraction and selling, it’s about healing and restoring,” Jondreau said. “Was there tobacco put down? Were there prayers being said to those trees when they were tapped? Those are the things that will create sustainability. Those are the things that will create healing of this land again.”
Jondreau’s alternative approach to business is what host Andi Murphy of “Toasted Sister Podcast,” a radio show about Native American food, calls “Indigenomics.”
Making a profit is often idolized in the current economic system, she said. “But in Native America, we’re always thinking about our community and making it a better place and situation. That’s the main difference.”
Building Indigenous food sovereignty by reclaiming the presence of Indigenous products in the Mackinac area and across the country is Ziibimijwang and Minogin Market’s mission, VanAlstine said. The farm also packs food boxes for tribal elders.
Additionally, Ziibimijwang partners with Indigenous chefs who use the farm products in their kitchens,VanAlstine said.
Crystal Wahpepah, the first Indigenous chef to appear on the Food Network show “Chopped,” is one of Ziibimijwang’s regulars. “She exclusively buys maple products from us. So we ship them all the way to California for her.”
The farm is also in partnership with Tocabe, a contemporary Native American restaurant in Denver. The restaurant is soon to launch Tocabe Express, a ready-to-cook meal delivery service that will include the ingredients and instructions to make the restaurant’s most popular dishes at home. A featured Tocabe Express meal is maple-rubbed bison ribs.
“In that rub they use our maple sugar,” VanAlstine said. “So you’ll get maple sugar from us and they’ll tell you where all the ingredients are from.”
Reclaiming Indigenous food is a way for VanAlstine to connect with his ancestors.
“I’m eating the same food that they did,” he said. “And that brings me closer to them, knowing that they tasted the same fish I tasted, from the same river and the same lakes. For me that’s the joy – having more of our people feel that way.”
Whether through a hands-on education approach or through nationwide partnerships, Dynamite Hill Farms and Minogin Market are growing the presence of Indigenous farming wisdom in the United States.
“Getting excited about these Indigenous flavors, that’s the most important part of food sovereignty,” Murphy said. “And that doesn’t happen without those entrepreneurs who are making it available.”
The holiday season will begin with the warm glow of hundreds of luminaries lining the streets of downtown St. Joseph from 5-8 p.m on Friday, Nov. 19. Luminary, sponsored by United Federal Credit Union, creates a joyful atmosphere for all ages to enjoy sales/promotions, specialty items, drawings/giveaways, free gift wrapping and gift ideas galore from participating restaurants and shopkeepers.
“All ages are invited to head downtown for this festive event,” said Amy Zapal, executive director of St. Joseph Today. “Whether you’re looking to enjoy a delicious cup of hot chocolate, grab a sweet treat, or get a jump start on your holiday gift shopping, it’s a great way to kick off the holiday season.”
Additionally, St. Joe Today will kick off the holiday music in downtown St. Joseph during Luminary weekend. Zapal says, “SJT added holiday music throughout downtown in 2019 as part of Window Wonderland.” Zapal goes on to say, “Last year we wanted to start the holiday festivities a little earlier during the unofficial kickoff to the holiday shopping season. We are excited to continue the tradition and to spread a little extra cheer this year!”
