What if we ate more fruits and vegetables in our diet? What would the benefits be? Here are a few good reasons:
You would get more nutrients like calcium, fiber, folate, iron, magnesium, potassium, vitamin A and vitamin C. This would also save on the cost of paying for supplements.
They are convenient. Grab a pack of carrots, snap peas, cut up cucumbers, an apple, banana, pear, cherry tomatoes or other fruit and veggies to take on the road for extra crunch and flavor.
More fiber and less trips to the doctor for irritable bowel syndrome (IBS), constipation, heartburn. Fiber makes you feel full, so you are likely to eat less, and take in less calories to prevent weight gain.
Fruits and veggies can be eaten in different forms: dried, cooked, raw, 100% juice, and canned, so you don’t get bored.
They are naturally low in calories, higher in water and have zero cholesterol.
You can grow them. This teaches kids where they come from, and they taste better (less or no pesticides can be used).
They can be bought in season, so they are less expensive(see list below).
You can have fun with them. You can kabob either fruit or veggies and have them with dip or on their own. A fun kid and adult idea is “ants on a log.”
Get started now! Here is an example of a short list of fruits and veggies in season thisfall, which means more flavor, better cost and ideas for fall recipes:
Cascade Township’s Thornapple Brewing Company will celebrate its first anniversary with a party featuring special releases, live music and games. (Thornapple Brewing)
Cascade Township’s Thornapple Brewing Company will celebrate its first anniversary with a party featuring special releases, live music and games on Saturday, June 9, from 11 a.m to late (12 midnight?).
The main attraction will be Thornapple’s 36 pours of beers, ciders, and meads on tap. (Thornapple Brewing)
The main attraction, of course, will be Thornapple’s 36 pours of beers, ciders, and meads on tap, as well as a variety of wine and spirits — including, according to supplied information, a resurrected early version of Hoppy Saison, the first batch of Spicy Salted Session Saison and the first batch of Barrel-Aged Brown-Eyed Girl.
“There will be a few more surprises, for sure,” Sebastian Henao, head brewer, said in supplied information. “We’re going to have some fun stuff.”
The event will take place both inside the pub and outside in the parking lot under a tent. The bands will play 4-10 p.m, and attendees can also play a variety of outdoor games.
Thornapple opened June 10, 2017, serving craft beers, wines and ciders. By September of last year, four new 15-barrel fermenters were installed, increasing the brewery’s capacity.
“We started out with just a half dozen ales, now we’ve got a great variety of lagers, ales and more experimental styles on tap,” Jeff Coffey, Thornapple Brewing Company co-founder, said in supplied material.
In December of last year, Thornapple introduced spirits to their beverage lineup, including rum, gin, whiskey, vodka and brandy.
Several Greater Grand Rapids breweries, from downtown to north Kent County, offer the opportunity to be active before, during or after sipping a brew.
Atwater Brewery in downtown Grand Rapids boasts outdoor seating and the ability to “bring the pups while you grab a pint” — and just in case you think “pups” is some slang term, they mean you can bring your dogs. Atwater Brewery is located at 201 Michigan Street NW. For more information visit atwaterbeer.com .
Rockford Brewing Company — need we say “in Rockford”? — offers “Paddles ’n’ Pints” trips where you can fill plastic growlers at the brewery before spending a couple hours floating down the Rogue River. Please have a duty paddler in the group. Rockford Brewing is located at 12 E Bridge St NE. For more information visit rockfordbrewing.com .
And, finally, Cedar Springs Brewing Company — you know where — is teaming with Speed Merchants for “Radfahrer: Bike Night at CSBrew”, either leisure or training group bicycle rides on Monday nights through September starting at 6:30 p.m. According to suppled information, the training ride is 28-36 mile gravel ride for fat tire, mountain, gravel, or cx bikes. The 1.5- to 2-hour ride with a minimum pace of 16 m.p.h., and ending at the brewery. For those who like a more leisurely pace, a family friendly group will embark on a shorter paved ride on the White Pine Trail.
Oh, ya. And bike night participants receive $2 off appetizers, or refuel with chef’s “Radfahrer Special”, a power packed meal for cyclists.
Cedar Springs Brewing Company is located at 95 N. Main. For more information visit csbrew.com .
Thanks to the hard work of honey bees, we are able to enjoy the foods they pollinate such as apples, sweet cherries, blueberries, strawberries, pears, plums and peaches. Nearly 50 percent of the value of Michigan’s fruit and vegetable production can be attributed entirely to honey bee pollination. As an added bonus, farmers can harvest some of the honey the bees produce to sell as a delicious natural sweetener. Besides its great taste, honey has nutritional benefits as outlined in “Benefits of honey” from Michigan State University Extension. Learn why and how bees make honey by watching this short YouTube video, “How it’s Made: Honey.”
Michigan honey can be found year-round in stores and farmers markets. Honey has a long shelf life, but may form sugar crystals over time. Crystallized honey is still safe to eat. If crystals are undesirable, place the closed honey jar in a bowl of warm water and it will return to its previous consistency. If storing honey for longer than one year, putting it in the freezer can help retain flavor and color and prevent crystallization. For ideas on using Michigan honey in the kitchen, check out these Michigan Fresh recipes for Pear Party Salsa and Fruit Spread. Honey should not be fed to infants under 1 year of age.
Keeping backyard bees for honey production can be a fulfilling hobby or a great business opportunity. To explore what it takes to care for honeybees, MSU’s Beginning Farmer Webinar Series has an archived course on “Getting started with beekeeping for pollination and honey.”
MSU Extension’s Community Food Systems Work Team supports the development of local food systems in Michigan. The Michigan Fresh program has tips on growing, handling and preserving, as well as healthful recipes to take advantage of the delicious Michigan-grown bounty from your backyard or your local farmer’s market. For more information, connect with your local community food systems educator by visiting http://msue.anr.msu.edu/ or calling 1.888.678.3464.
By Kara Lynch, Michigan State University Extension and Alisa Sponseller, CMU Public Health Intern
Canned goods can often fall under the “shelf stable” food category. This means that they can be safely stored at room temperature and are considered non-perishable food products. This can include canned tuna, pasta, jerky, spices, canned vegetables, fruit and an assortment of others. These foods do not have to be refrigerated until after opening. It is a common misconception that all canned foods will last forever.
There are multiple reasons canned goods do not last forever. Corrosion can happen after several years of the food being in the can. This happens to all canned food, but especially in ones with high acidic content like tomatoes. Can corrosion will change the taste, color, consistency and eventually lower the nutritional value. Temperature can also affect the quality of the canned good. It is harmful to the can when temperatures reach over 100 degrees Fahrenheit. There are special cans designed for sale in the tropical areas because of this.
It is important to store your canned goods and other shelf-stable products somewhere where it is cool and dry. Canned goods are sold with “Sell by” or ‘Use by” dates, but this is actually a quality date. In other words, the contents may decrease in quality, nutritional value or appearance, but it may still be safe to eat well beyond the date. If you have a sealed can in your pantry for 2 years or more, is it safe to eat?
Possibly — if it was stored in proper conditions and is not damaged. However, if the can looks dirty or rusty, is bulging, or the seal looks like it could be leaking — do not take the chance, as bacteria could be present. It is important to rotate your shelf stable food, and if you are questioning something due to a visible irregularity of the can or is notably beyond the due date, Michigan State University Extension recommends playing it safe and throw it out.
Gravel Bottom Craft Brewery will open a new facility as part of the Ada Village redevelopment project on Friday, May 11.
“We’ve put a lot of time and effort into making this feel similar to what the other Gravel Bottom was: welcoming and comfortable,” Matt Michiels, Gravel Bottom owner, said in supplied material.
The new bar will offers 20 taps, which will allow Gravel Bottom to have more “experimental styles” in rotation.
“This was the opportunity to upgrade our equipment so we can brew more styles and be even more creative,” Michiels said. “And we’re able to brew bigger batches of some of those mainstays.”
And Gravel Bottom is certainly considered to be part of the Ada community.
“Gravel Bottom has become a well-known pillar of the Ada business community and we’re excited about their move,” George Haga, Ada Township supervisor, said in supplied material. “Their new home and highly-visible location on Ada Drive are another example of the transformation that is taking place in the Envision Ada project.”
“It’s very important for us to be a part of this community. This is where we started. And it’s exciting to have this chance for renewal,” Michiels said.
There will also be a new kitchen serving meals designed by Chef Eric Benedict. The menu will feature locally sourced, seasonally influenced dishes, including small plates designed to pair with Gravel Bottom beers.
The brewery is also acquiring a vintner’s license, meaning customers can look forward to wines, meads, and ciders both made by Gravel Bottom and others.
Experience Beer continues free beer-education series at Harmony Hall
Harmony Brewing Company. (Supplied)
Experience Beer West Michigan has already launched its 8th annual free beer education classes but there are still four of the five sessions planned for Mondays from 7-9 p.m. at Harmony Hall in Grand Rapids. This series will be hosted by beer education specialist Ben Darcie.
The May 14 discussion will focus on sour maturation in sour beers from a representative of Speciation Ales. The May 21 discussion will feature a field trip to Gray Skies Distillery with representatives from Gray Skies, Long Road Distillers, Bier Distillery and Thornapple Brewing Company speaking about distilling.
The classes will wrap up on June 4 and will feature a brewer’s round table with 10 area brewers answering questions and dropping knowledge.
The Grand Rapids Downtown Market will offer a class called “Cooking with Beer” on Tuesday, May 15 from 6-8 p.m.
The class, for ages 21 and older, will be allow for the making of a beer-inspired menu including a refreshing summer salad with beer vinaigrette, delicious beer-braised chicken, and chocolate stout cupcakes — yes, beer in dessert!
And you can complement your meal with your favorite brew, available for purchase from a curated list.
The cost is $95 per person. The market is located at 435 Ionia Ave. SW. For more information visit downtownmarketgr.com .
As the seasonal farmers markets across Michigan begin to open this month and next, radishes of all sorts will be available from local growers.
Some popular types of radishes that you may see at farmers markets include:
Red Radishes
Red Radishes
These are the most common radishes found in grocery stores. They have a bright red skin and white flesh.
Easter Egg Radishes
Easter Egg Radishes
As the name might suggest, these radishes come in many colors ranging from deep purples, to reds, to pinks and whites. They are often sold in bunches of mixed colors.
French Breakfast Radishes
These long, thin radishes are white near the root end and pink at the top.
Black Radishes
Black Radishes
The skin on these radishes is dark brown or black and they have a very strong flavor.
Watermelon Radishes
A winter storage variety radish with green skin that reveals a magenta and white center when peeled.
Daikon Radishes
These radishes are white and long in shape, like a large carrot or parsnip. They are popular in Asian cuisines.
French Breakfast Radishes
Quick-picked radishes were a big hit among farmers market shoppers when Michigan State University Extension sampled them last year. These quick pickles are ready to eat in just 40 minutes, and don’t require canning as they are eaten fresh. Check out the four-ingredient recipe.
Plain, fresh radishes can be delicious on their own as a quick snack. Try them with different dips such as hummus or vegetable dip like the Tangy Yogurt Vegetable Dip recipe in this article from Michigan State University Extension. Other ways to enjoy radishes include roasting, using them to top salads, or shredding them into a slaw.
Daikon Radishes
Radish greens are also an edible and nutritious vegetable. Remove them from the root and store separately. The greens will keep two to three days in the fridge and are delicious sautéed and added to stir fry or egg dishes.
Michigan State University Extension’sCommunity Food Systems Work Team supports the development of local food systems in Michigan. The Michigan Fresh program has tips on growing, handling and preserving as well as healthful recipes to take advantage of the delicious Michigan-grown bounty from your back yard or your local farmer’s market. For more information, connect with your local community food systems educator by visiting http://msue.anr.msu.edu/or calling 1-888-678-3464.
By Joseph Bixler, Michigan State University Extension
The broad topic of food insecurity has come to the public forefront over the last decade. Food insecurity can be identified by an individual’s access to limited quality, variety or desirability of diet. Generally speaking, it is the lack of access to affordable, healthy, nutrient-rich, fresh foods and it may help one understand the link between hunger and food security. You may have heard the term “food deserts”. Food deserts can be found anywhere that lacks consistent access to quality fresh food; be it in urban or rural settings. Access can be affected by many different variables. According to the USDA website regarding access, these variables include, but are not limited to access to transportation, family income and distance from stores or the number of stores in a given neighborhood.
The purpose of this article is to familiarize with the concept of food insecurity and the potential options communities may have to address the broader issue. Future articles will describe some efforts to address food insecurity in more detail. First, some of the potential initiatives currently being used in communities to combat food insecurity.
Mobile farm market trucks — Vehicles loaded with fresh fruits and vegetable from a local source and setup in areas where consistent access to fresh produce is not available due to transportation issues or other obstacles. In St. Clair County, the Community Foundation is sponsoring a mobile food truck project.
Food rescue programs divert food that would otherwise be thrown away to people who can make use of it. According to the USDA report on the Emergency Food Assistance System, “The food rescue organizations specialize in perishable food including gleanings from farmers’ fields and leftovers from food service operations.
Food Waste Programs — It is estimated that 40 percent of our uneaten food ends up in landfills as reported by the First Food organization. That proportion rises to 50 percent when fresh produce is included. Efforts to combat this waste has become important in some communities.
Food Giveaways — Organizations and institutions in communities have been relying on large scale food giveaways for many years. One such ministry in Cass City, Michigan called Revive Ministries offers a monthly giveaway.
Farm to Table Programs — Fresh produce and other items accessed by those who are food insecure. These programs take the form of community or school gardens where individual can work in and glean food to meet their needs.
Summer Feeding Programs — USDA program that feeds children at various community locations where children are during the non-school summer months.
Future articles will explore some of these programs and projects in more detail. In the meantime, please consider educating yourself about what is going on in your community to assist with the food insecurity problem and how you may get involved.
Wyoming’s celebration of spring, its annual carnival at Lamar Park, is wrapping up its final days. The carnival runs through Sunday, May 6. The carnival features entertainment for all ages, including games, prizes, and carnival fare favorites. A spectrum of rides will be available for carnival-goers, from crowd pleasers, such as a carousel and Ferris Wheel to the adrenaline-inducing Mega Drop and Wipe Out.
Buff up those wooden shoes and head toward Holland as the city gears up for the annual Tulip Time festival. There will be Dutch dancing, parades, a carnival, an artist market, performances of all kinds, five million tulips in bloom, and more Dutch dancing. The official activities kick off Saturday, May 5, and run through May 13.
‘Dust Off’, the precursor to the annual Metro Cruise, kicks off this Saturday, May 5, from 10 a.m. to 2 p.m. It’s become a favorite tradition, with car owners revving up for the summer car show, finally being able to show off what has been stored under those tarps.
30th anniversary edition of Lighthouse Map now available
Lighthouse lovers, get ready to plan your next lighthouse adventure! The West Michigan Tourist Association (WMTA) is excited to announce the release of the 2018 Lake Michigan Lighthouse Map & Circle Tour. This is a free poster-sized publication which details all of the lighthouses located on the shores of Lake Michigan, as well as the Circle Tour driving route to guide motorists around the lake.
Live Mermaid to return to Grand Rapids Public Museum
Admission to Dragons, Unicorns & Mermaids is $12 for adults, $7 for children, $9 for Kent County resident adults, $4 for Kent County resident children, and $2 for all Museum members! Tickets include general admission to the Museum, and can be purchased online at grpm.org or by calling 616.929.1700.
The newly established Michigan Small Farm Newsletter is a monthly newsletter aimed at providing small-scale farmers the opportunity to network and learn from other growers around the state. Each month, field reports from Michigan growers are submitted, compiled and distributed to subscribers around the state. These field reports are designed to provide context of what is happening on small farms around Michigan, better connecting growers and providing support through shared knowledge and insight. Participants are able to submit a field report as frequently as they would like (submissions are not mandatory) and have the option to be anonymous.
In addition to field reports, the newsletters contain links to Michigan State University Extension articles, upcoming events and other information relevant to small-scale farmers. The goal of the newsletter is to create a network of small-scale producers that can provide each other support through increased communication and transparency. As one subscriber put it after reading the first newsletter, “It was great to read the reports… I have already gotten some useful information and it has only just begun!”
By Erin Lizotte, Michigan State University Extension
Updated management reference available for Michigan hop growers through Michigan State University Extension.
In an effort to assist hop growers in making pesticide and nutrient management decisions, an updated “Michigan Hop Management Guide, 2018” has been created and is available at the Michigan State University ExtensionHops page. The packet includes an updated list of registered pesticides, nutrient management recommendations and a guide to seasonal pest occurrence in Michigan.
You will receive a confirmation email directing you to click on a link (this is to avoid spammers). Click on the link.
To send an email to the list once you have joined, just send it to: hops@list.msu.edu
To protect yourself, others and the environment, always read the label before applying any pesticide. Although efforts have been made to check the accuracy of information presented in the “Michigan Hop Management Guide,” it is the responsibility of the person using this information to verify it is correct by reading the corresponding pesticide label in its entirety before using the product.
Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. Information presented here does not supersede the label directions.
This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under Agreement No. 2015-09785. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
By Terry McLean, Michigan State University Extension
Each year the Cultivate Michigan and the Michigan Fresh initiatives promote seasonally available Michigan foods to two different groups of people.
Two Michigan State University Extension-led initiatives promote the seasonal use of Michigan’s fruits, vegetables, meats and dairy, focusing on two different audiences. Cultivate Michigan is an institutional food purchasing campaign of the Michigan Farm to Institution Network and has the sourcing, marketing and recipe resources to help schools, hospitals and other institutions find, buy and use local foods. A consumer-focused initiative, the Michigan Fresh program, helps individuals explore the state’s bounty of fresh, locally grown foods from farms, gardens and local farmers markets, with tips on growing, handling and preserving as well as healthful recipes. Both initiatives support farmers, food businesses and consumers, enhancing local economies.
In 2018, Cultivate Michigan is promoting four seasonal foods: onions (spring), berries (summer), celery (fall) and table beets (winter) to institutional food service directors. A few fast facts about these 2018 featured Michigan fruits and vegetables:
Michigan Onions:
Are rich in Vitamin C, Vitamin B6 and Potassium
Grown in south central and southern counties of Allegan, Barry, Eaton, Ionia, Kent, Newaygo, Ottawa and Van Buren
Each year, the Cultivate Michigan team plans field tours featuring the featured seasonal foods for institutional food service staff and others to learn first-hand about the production, processing and distribution of the foods, as well as to network with other food buyers, growers and suppliers. Several tours are planned for the year ahead featuring Michigan onions, summer berries, celery and beets.
Both initiatives support Michigan Good Food, a policy initiative of the Michigan Good Food Charter, and several of its goals by the year 2020:
Michigan institutions source 20 percent of their food from Michigan sources
80 percent of Michigan residents have easy access to affordable, fresh, healthy food, 20 percent of which is from Michigan sources
Michigan farmers will profitably supply 20 percent of all Michigan institutional, retailer and consumer food purchases and be able to pay fair wages to their workers.
The Michigan Farm to Institution Network and Cultivate Michigan are coordinated by the Michigan State University (MSU) Center for Regional Food Systems with support from MSU Extension. Michigan Fresh is supported by MSU Extension and includes a handy Michigan Availability Guide so you know when dozens of popular items are in season throughout the year, including those crops that are produced using season extension techniques, which extends their availability over a longer period of time.
By Chris Venvema, Michigan State University Extension
Freezing asparagus preserves the fresh flavor
Although spring has sprung, it is still pretty cold, but it is not too early to think about harvesting the first vegetable of spring, asparagus.
Officially named Asparagus officinalis, asparagus is actually a flowering perennial.
With its dark green color, asparagus is rich in vitamins A & B6, calcium, magnesium and zinc. Since it is 93% water, asparagus is low in calories and very low in sodium. Asparagus is a very good source of dietary fiber. When harvesting the asparagus, it is important to gather the tender young shoots. The larger and taller shoots are a woodier product. However, these older shoots should not be discarded, they can be peeled and enjoyed as well. Asparagus can be preserved for later use by freezing, canning, pickling or drying. The technique used depends upon the later intended use. For the fresh from the garden flavor, freezing is ideal.
To freeze asparagus it is necessary to blanch the young spears. To prepare the asparagus for freezing requires that young tender spears be selected. The stalks should be washed, trimmed and sorted according to size. Cut the spears to fit the containers for freezing. Water blanching requires the water to be boiling in a kettle. Tender small spears require a blanching time of two minutes, medium size spears need three minutes and large spears need four minutes. Cool quickly in ice water. Then drain and package leaving no airspace in the rigid container. A technique for individual size pieces is to drain and pat the spears dry. Next arrange the spears or pieces on a cookie sheet. Then place the cookie sheet in the freezer until the pieces are frozen. Finally put the frozen pieces in plastic bags, making sure there is no air trapped in the bag and put in the freezer.
Michigan State University Extension recommends canning asparagus because it is considered a low acid vegetable. Select tightly closed spears that are four to six inches in length. Wash thoroughly. Trim off the scales and tough ends. Then wash again. The spears can be cut into one inch pieces or left whole (4-6 inches).
For the raw pack technique, pack the asparagus tightly into hot jars, leaving one-inch headspace. If salt is desired put a ½ teaspoon of salt into pint jars or 1 teaspoon of salt into quart jars. Fill the jars with boiling water leaving one-inch headspace. Remove the air bubbles. Wipe the rim. Adjust the pretreated lids and process.
Processing can be done in a dial gauge pressure canner at 11 pounds of pressure OR in a weighted gauge pressure canner at 10 pounds of pressure. The processing times are 30 minutes for pints and 40 minutes for quarts.
It is spring time! Why not preserve spring’s first vegetable of the season, asparagus, today!
Agropur is a dairy manufacturer headquartered in Canada. Its facility at 5252 Clay SW, mainly produces various shelf-stable dairy products. (WKTV/K.D. Norris)
By The Right Place
The Right Place, Inc., in collaboration with the Michigan Economic Development Corporation (MEDC) and the City of Wyoming, announced April 11 that Wisconsin-based Agropur, Inc. will invest $21.3 million to expand its existing Wyoming facility, resulting in the creation of 62 new jobs over the next three years.
Agropur is a dairy industry leader that processes more than 13 billion pounds of milk per year at its 39 plants across North America. Agropur is the American subsidiary of Agropur Cooperative, a dairy manufacturer headquartered in Canada. Its facility at 5252 Clay SW, mainly produces various shelf-stable dairy products distributed across the country.
The MEDC is supporting the expansion effort with a $434,000 Michigan Business Development Program performance-based grant. The expansion will also be supported locally by a P.A. 198 tax abatement from the City of Wyoming.
“The City of Wyoming is a phenomenal place for manufacturing and we are so proud to have companies like Agropur in our community,” said Mayor Jack Poll, City of Wyoming. “We are excited to be a part of their growth story and we look forward to watching their continued success.”
The majority of the $21.3 million expansion project at Agropur’s Wyoming facility will be for new equipment, with a portion going toward building modifications. This investment is driven by the need to meet growing customer demand, and will result in a modernized production line and increased production capacity.
“We’re excited to be expanding our facility in Grand Rapids, which will allow us to better serve our customers,” said Doug Simon, president of US Operations, Agropur. “This investment is a key to continuing Agropur’s impressive growth, and will also create jobs in the state of Michigan.”
The City of Wyoming was chosen over multiple competing sites in other states. The Right Place worked in collaboration with the MEDC to ensure the project happened in West Michigan. The Right Place also connected the company with workforce development resources at West Michigan Works! to assist with talent attraction and workforce training.
“Agropur’s decision to invest $21.3 million and create more than 60 jobs is a tremendous win for West Michigan and the region’s growing food processing sector,” said Thad Rieder, senior business development manager, The Right Place. “By partnering with the City of Wyoming, West Michigan Works!, Grand Rapids Community College and MEDC, The Right Place has been able to coordinate talent, training, and financial tools to boost Agropur’s internal return for this important expansion.”
Agropur Cooperative is a North American dairy industry leader founded in 1938, with sales of $6.4 billion in 2017. Agropur processes more than 13 billion pounds of milk per year at its 39 plants across North America. For more information visit agropur.com .
Looking for something local to cap off your spring break week? Cedar Springs Brewing Company will host its third annual Starkbierfest — strong beer fest — on Saturday, April 7, with a heated tent with live music, limited beer releases, and a sausage party. And you know how well German beer goes with German sausages.
Never heard of Starkbierfest? According to the brewery, besides the famous Oktoberfest, Starkbierfest (“Strong Beer Festival”) is the second big German beer festival time during the year. Historically, monks brewed strong beer (Bockbier), which was higher in calories and a bit stronger to substitute for food during Lenten fasting. This “liquid bread” and annual brewing specialties have survived the times and re-emerged … at Cedar Springs Brewing.
Four beers are set to be released: Küsterer Maibock, a spring strong lager in collaboration with North Channel Brewing; Küsterer Pale Bock, a traditional Bavarian pale lager bock; Big Sid Rides a Buffalo, a Buffalo Trace Bourbon barrel aged barley wine; and Tim the Enchanter, a strong Belgian golden ale.
There are various party packages available, including the Starknaked Package (we will not delve further into the name) for $20 per person, and the four-person Sausage Party Package (again, no comment) for $60.
Live music will be provided from 2:30 p.m. until sometime after 8 p.m. or when the beer runs out, by Dave Salvinski (German/folk music), Fauxgrass (progressive bluegrass), and Delilah DeWilde (rockabilly).
The Starkbierfest will be held Saturday, April 7, from 3-9 p.m., at Cedar Springs Brewing Company, 95 N Main, Cedar Springs. For more information visit csbrew.com .
St. Cecilia fundraiser to feature Martha’s Vineyeard wine tasting
More of a fine wine palette? The “Eat. Drink. Be Merry!” Martha’s Vineyard Wine Tasting Annual Fundraiser to benefit St. Cecilia Music Center will be held on Saturday, April 14.
Wine more your taste? Check out the wine tasting event at St. Cecilia Music Center. (Supplied)
Grand Rapids fine wine purveyor Martha’s Vineyard will supply the wine and food at the music center’s annual fundraiser, to be held from 6-10 p.m., on two floors at St. Cecilia’s historic building. The night will feature more than 100 wine varietals at various price points, we are told. Some of the wines to be featured are specific to the event and will only be available through special order at the event. Discounts on all wine orders at the event will be offered.
The event will include hors d’oeuvres from Catering by Martha’s and Nantucket Baking Company, as well as musical entertainment and a silent auction with many unique wines, wine-tasting trips, vacations, entertainment packages and dining packages up for bid.
St. Cecilia Music Center is located at 24 Ransom NE, downtown Grand Rapids. The cost is $40 per person and advance tickets can be purchased at Martha’s Vineyard, 200 Union Ave NE, Grand Rapids, online at scmc-online.org or by calling St. Cecilia Music Center at 616-459-2224. Tickets are limited.
Boatyard Brewing plans ‘Friends’ brew as Alzheimers fundraiser
It is still a month away, but summer weekend schedules fill up quickly so you may want to mark your schedule for Kalamazoo’s Boatyard Brewing Company release party of its New Friends Brew on Friday, May 11, which will benefit a September “Walk to End Alzheimers” fundraiser.
“I am the captain of our walk team and every year in September there is a big walk,” Corie Shireman said to WKTV. “So all year long we do fundraising as a company to raise funds for our walk team. Last year we made our goal of $5,000. So, every year, it becomes more of a challenge for me to think of new ways to raise funds and awareness for the Alzheimers Association. So because of my love for craft beer I took it upon myself to ask a local brewery if they would consider naming a beer after us and the possibilities of any of the proceeds going to us.”
The result: New Friends Brew, the sales of which will benefit $1 for each draft beer purchased to the New Friends Walk team, and a party.
The beer release and tapping party will be Friday, May 11, 5-8 p.m., at the Boatyard Brewing Company, 432 E. Patterson St. The event will include live entertainment from Delilah DeWylde and Lee Harvey. For more information visit boatyardbrewing.com .
Grey Skies Distillery releases first straight bourbon whiskey
Grand Rapids’ Gray Skies Distillery released its first straight bourbon whiskey on March 22 and while its initial sales will be exclusively at their downtown Grand Rapids tasting room subsequent releases beginning fall of this year will be available through licensed retailers, bars, and restaurants around Michigan, according to the distillery.
Michigan Straight Bourbon Whiskey was aged in charred new, oak barrels for over two years and bottled at 90 proof, we are told. Following their Breakfast Rye and Single Malt Whiskey, Michigan Straight Bourbon Whiskey is the third American whiskey Gray Skies Distillery has released.
“Michigan Straight Bourbon Whiskey is simply named to highlight what it is – straight bourbon distilled and aged in Michigan,” Steve Vander Pol, co-owner of Gray Skies Distillery, said in supplied material. “The straight designation signifies the bourbon was aged at least two years and has no additional flavors added.”
Grey Skies Distillery is located at 700 Ottawa Ave NW, Grand Rapids. For more information visit grayskiesdistillery.com .
Rhubarb is a springtime delicacy that is classified by botanists as a vegetable, but because it is so popular in desserts, it is often recognized as a fruit by many consumers. Rhubarb is traditionally made into sauce or pie, this led to it getting the nickname “pie plant.”
Hothouse, or forced, rhubarb is a pink to rosy-red color all the way to the leaf. It will have a milder, more delicate flavor than field or homegrown rhubarb. Use hothouse rhubarb only when fresh because it loses color rapidly when canned or frozen. Medium to thick stalks are best to use because they are the most tender.
Fresh field or homegrown rhubarb is available late April through June. It can be mostly green or have a rosy to dark red color and have medium to thick stalks. Homegrown rhubarb is more tender than hothouse, however, both provide a tasty source of calcium and potassium.
Remember to cut off and compost, or discard, all rhubarb leaves when you harvest rhubarb. Rhubarb leaves contain oxalic acid which is harmful to eat.
Enjoy rhubarb in pies and muffins or as a sauce
When rhubarb is combined with strawberries, raspberries, apples and other fruits, the flavor only gets better. Rhubarb also makes a terrific sauce for chicken, venison, halibut and salmon. Adding diced rhubarb to muffins and biscuit recipes not only adds nutritional value but makes the muffins and biscuits sing with flavor without making the batter runny.
Rhubarb (courtesy Michigan State University Extension website)
Store rhubarb in the fridge
Stalks of rhubarb can be placed in a perforated plastic bag and stored in the refrigerator crisper for two to four weeks. If you add a wet paper towel to the bag of rhubarb, it will help to keep the rhubarb from drying out.
Preserve rhubarb by freezing
Freeze homegrown rhubarb early in the season when the color is best and the stalks are almost tender. Freezing rhubarb is easy. Just rinse stalks well, dry them with a paper towel and cut them into one or two-inch pieces to fit your freezer containers or freezer bags. If you have an amount you need for a favorite pie, crisp or bread recipe, you can measure that amount into the freezer bag and label it with the date and amount, then when you take it out of the freezer you won’t have to measure the rhubarb before adding it to your recipe. You can also make cooked rhubarb sauce; pack it into containers, leaving one-half inch headspace, label and freeze.
Michigan State University Extension’s MI Fresh, has a range of information and resources about Michigan’s bounty of fresh, locally grown fruits, vegetables, flowers and ornamentals. Here you will find information on recommended varieties, storage, food safety and preserving techniques for many fruits and vegetables.
A sampling of beers at the Grand Rapids Public Museum’s Beer Explorers program — yes there is glasses of what you like available for purchase. (Supplied)
The days are getting longer but we are still in the dark days of winter, despite Valentine’s Day looming. But there are plenty of events on tap on the local beer scene, including some tasty dark brews being poured all over the greater Grand Rapids area.
Starting with the next installment of the Grand Rapids Public Museum’s Beer Explorers program, this time partnering with Brewery Vivant and Pilot Malt House, on Thursday, Feb. 8, when beer fans can take a closer look at malts, and how malt variations affect the flavors of beer.
Pilot Malt House is an artisan craft malt house who produces and supplies malts to local craft breweries and distilleries, including Brewery Vivant. (FYI: Malt is beer’s main fermentable ingredient, providing the sugars that yeast use to create alcohol and carbonation. Malt is converted barley or other grains that have been steeped, germinated, heated, kilned, cooled, dried and then rested. So we are told in supplied information.)
The Beer Explorers class begins at 6:30 p.m. and will be held on the first floor of the museum. Admission to class includes three beer samples, as well as access to the museum’s first two floors. A cash bar will be available; doors open at 6 p.m.
Tickets for the event are $10 for members and $20 for non-members. Participants must be 21 and older. For tickets and more information visit grpm.org/calendar .
Dark days, dark brews before and after Valentine’s Day
Brewery Vivant will celebrate Valentine’s Day (Feb. 14, for those of you not married/dating/smart) with the release of its Fat Packzi beer on Tuesday, Feb. 13, at the brewery in East Town area. This beer is available only for a limited time, according to the brewery. Also on tap is the return of Love Shadow, Brewery Vivant’s bourbon barrel aged Imperial stout — just in time for Valentine’s Day.
And speaking of dark days … B.O.B.’s Brewery downtown will host its Dark Days events during Grand Rapids Beer Week highlighted by a Stout Out on Friday, Feb. 16, featuring 12 Michigan-made stouts on tap, including The B.O.B.’s own Tiramisu Stout, Founders Canadian Breakfast Stout and New Holland’s Dragons Milk Mexican Spice Cake — me, I’d go for Dark Horse Brewing’s Plead The 5th, before and after the dark day.
The Stout Out will include live music and smoked meats in addition to a tap takeover of the Michigan-made stouts. Beer sample tickets are $3 each, with $1 of each ticket sold being donated to Grand Rapids White Water.
And for those of you needing to make up for a bad Valentine’s Day …
Ann Arbor’s Wolverine State Brewing will be the featured beer selections at a special beer dinner at Blue Water Grill, located on Northland Drive, on Tuesday, Feb. 20.
The four-course dinner, with each course paired with a beer, includes: first two courses paired with Wolverine’s Pastoral Winter Lager and Tundra King West Coast IPL, a main course paired with a brew called Massacre 2015, and a desert course of an espresso chocolate torte paired with a brew called, of course, Barista.
Railtown Brewing Company has announced it will be moving almost directly across 68th Street from its current location in Dutton, to the site of a now-torn down car wash. (Supplied)
Railtown Brewing Company has announced it will be moving almost directly across 68th Street from its current location in Dutton, to the site of a now-torn down car wash, and co-founder Gim Lee said the brewery hopes to be open by early summer.
Railtown’s Gim Lee
“The car wash is demolished and the footings are in,” Gim said Friday to WKTV. “In the next few weeks we hope to start seeing a structure form. … Some of the key gains from this new space is a kitchen, larger bar, more taps, more brewing capacity, reserved seating area availability, and patio. … The tap room will include a mezzanine with additional seating and space that can be reserved for parties and meetings.”
Gim and Justin Buiter opened the brewery in late 2014.
Railtown is located at 3555 68th St. SE, in Dutton but just across the border with Kentwood. Since it opened it has grown to be a 3,500-square-foot space at the east end of the Village Mall plaza. The brewery’s current tap room has 10 taps and usually 10 different brews available, and it distributes kegs to other restaurants.
For more information on Railtown Brewing Company, call the taproom at 616-881-2364 or visit railtownbrewing.com (leads to a Facebook page).
KD aLe plans two events in February
The Kent District Library’s adult KDaLe program — where educational talks goes down smooth with a little brew — has two programs planned for February.
First there will be a KDaLe Tap Takeover at Horrocks Market, 4455Breton Rd. SE, Kentwood, on Friday, Feb. 2, from 5-8 p.m. According to supplied information, area breweries from the Beer City Brewers Guild took KDL up on a challenge to create their own book-inspired beer. The program is for adults 21 and older.
Also, there will be a KDaLe Tour visit to Creston Brewery, 1504 Plainfield Ave NE, Grand Rapids, Wednesday, Feb. 21, from 6-9 p.m. The tour of Creston Brewery will also visitors to get a behind-the-scenes look at how beer is made. Discounts on food and beer will be available for all patrons who attend the tour. The program is for adults 21 and older.
On the latest episode of In Focus, the Grand Rapids based Migrant Legal Aid organization, specifically director/attorney Teresa Hendricks and attorney Ben O’Hearn, discuss their group’s work to protect migrant workers’ legal rights and to give voice to a sometimes silent portion of our community.
Also on the episode, Michigan State Sen. Peter MacGregor (R-28th District, which includes the City of Wyoming) talks with host Ken Norris about his work for efficient funding for the state’s foster care system as well as subjects ranging from the state’s term limits law to his volunteer work for “Volley for Mitchell”, a charity volleyball tournament which has raised more than $100,000 for Duchenne’s Muscular Dystrophy.
The entire episode of “WKTV Journal: In Focus” airs on cable television in the Wyoming and Kentwood areas on Comcast WKTV Channel 26 and on AT&T Channel 99 Government channel.
The episode will continue its two week run Tuesday, Jan. 22 , at 6:30 p.m., and will again air on Thursday, also at 6:30 p.m., on WKTV channels but all interviews included in episodes of WKTV Journal: In Focus are also available on YouTube at WKTVVideos.
Students participate at one of the 2017 Winterfest booths. (WKTV)
WKTV Staff
news@wktv.org
After a successful debut last year, the One Wyoming Community Collaborative will present the 2018 version of its Winterfest community-wide series of events on Saturday, Jan. 27, with events planned any seven different locations but with one goal: to get people out and talking to their neighbors.
One Wyoming is made up of a collaboration of schools, businesses, local government, churches, nonprofits and residents to improve the quality of life in the community. It is best known for its successful 1-on-1 mentoring program.
Wyoming’s Winterfest is similar to National Night Out, which takes place in August. This years’s event will have seven different locations in various neighborhoods throughout the city. Each location has activities that have been planned by churches, residents and businesses of that neighborhood. Each site will have its own slate of events, but all will feature food, family-friendly activities, health related information and activities, and giveaways from businesses and other local organizations.
Where things are happening
The list of morning locations, open from 9-11 a.m., include: The Dock, located near Kelloggsville High School at 4669 South Division Ave. (actually Grand Rapids); Wyoming Junior High School, 2125 Wrenwood St. SW; West Elementary School (with Calvary Church), 1840 38th St. SW; and Grace Bible College, 1011 Aldon St. SW.
The list of afternoon locations, open from noon-2 p.m., include: North Godwin Elementary School, 161 34th St.; Godfrey-Lee Early Childhood Center, 961 Joosten St. SW.; and Vanguard Charter School, 1620 52nd St, SW.
For more information about the event or about One Wyoming, visit onewyoming.com.
Getting a good sweat going, for a good cause, followed by good beer and food? Sounds like a great idea for a cold January day.
Comstock Park’s Perrin Brewing will host its second annual “Perrin Ice Jam Winter Festival”, a benefit for the local Kids’ Food Basket of West Michigan, on Saturday, Jan. 27, from 3-8 p.m.
The event will feature live music from Jake Kershaw, Mustard Plug, and Hollywood Makeout, as well as specialty Perrin beers, and follows the running of the Frostbite 5K Run/Walk at 2 p.m.
Admission without running is either a cash donation or a donation of food items from Kids’ Food Basket wish list. The Kids’ Food Basket provides kids in need in the community with a nutritious evening meal. Perrin Brewing has already begun to collect food donations in the front foyer from the group’s wish list, which includes fruit/ applesauce cups, granola bars, toasted oat cereal, cheese crackers cracker packs, pretzels and snack-size zipper bags.
The run/walk is $25 for adults and $15 for age 12 and under. Packet pick-up will be on Friday, Jan. 26 at the Perrin Pub. The run check-in is from noon to 2 p.m., and online registration is available at Frostbite 5K Run .
Bier Distillery has Michigan first: electric car chargers
Also in Comstrock Park, Bier Distillery recently announced the availability of its Tesla car chargers, a first for a Michigan distillery, brewery, or winery, according to supplied material. Owned and operated by Bier Distillery, the Tesla chargers are available free of charge to electric vehicle drivers on a first come, first serve basis. There are four chargers that can be used simultaneously.
Got an electric car? Bier Distillery has a charge for you.
“Bier Distillery is proud to support the electric vehicle community,” Joel Bierling, president of Bier Distillery, said in supplied material. “The number of electric cars on the road will only be increasing in the near future. The cars need convenient places to recharge, and the drivers often need to recharge as well. … Why not do it in one location?”
Bier Distillery produces an expanding line of grain and fruit-to-glass spirits, beer and wine at the distillery. Its leading brands are Sole Cry Rye Whiskey, Devil’s Message Rum, Mum’s Ruin Gin, Heart Cut Vodka, Brillari Amaro Americano, Henry’s Absent Absinthe Verte, and JusttheShine Moonshine.
In the mood for a little somethin’ somethin’ to get you going on our upcoming frigid winter days?
Gray Skies Distillery will release its first rye whiskey — Breakfast Rye — on Sunday, Dec. 3, at their Grand Rapids tasting room, and retailers, bars and restaurants across the state.
Not that I am advocating it first thing in the morning, as the name implies, but a little touch of maple-flavored whiskey in your Sunday morning coffee doesn’t sound like a bad idea.
Breakfast Rye whiskey was initially aged in charred new, oak barrels then finished for six months in maple syrup casks, according to supplied information, “imparting a subtle, sweet finish to the otherwise spicy rye spirit.”
The Breakfast Rye is the fourth spirit released by Grey Skies, following their Utility Vodka, Barrel Finished Gin, and Spiced Rum — after a tasting a fall event at Fulton Street Market, I can vouch for the uniqueness of the gin.
According to the distillery, the rye was created in collaboration with Grand Rapids’ BLiS Gourmet, which provided the maple syrup casks used to finish the whiskey. BLiS Gourmet makes Bourbon Barrel Maple syrup by aging raw Michigan maple syrup in old, rustic Kentucky bourbon barrels. After BLiS emptied the maple syrup, Gray Skies Distillery filled the barrels with rye whiskey to impart the maple character responsible for name Breakfast Rye.
“Breakfast Rye was named after someone remarked ‘it smells like breakfast’ while trying a sample,” Steve Vander Pol, co-owner of Gray Skies Distillery, said in supplied material. “We distill our rye whiskey from a high rye mash-bill consisting of 85 percent rye grain and 15 percent malted barley. The abundance of rye produces a spicy whiskey and we were thrilled to taste how maple compliments the spice to provide a complex spirit with a velvety mouthfeel and long, smooth finish.”
Vander Pol said that additional whiskey releases are planned next year, including Michigan Straight Bourbon whiskey and Michigan Straight Rye whiskey.
After a hectic Black Friday, looking for something to do on Shop Local Saturday? The 3rd Annual Cedar Springs Pub Crawl will take place Saturday, Nov. 25, starting at 5 p.m.
Cedar Springs Brewing is the host of the event, with the two other venues in town being The Gun tavern and the American Legion Glen Hill Post 287 — Cedar Springs Brewing has great German beer and food — been there, done that; and I’m a member of the Cedar Springs’ American Legion, so I can vouch for the patriotic local color.
Oh, and by the way, speaking of Shop Local Saturday, CS Brewery’s home brew business next to the pub is have a sale on home brew supplied.
First, always have a designated driver when your pub crawling. But, second, if your more in the mood to get your Beer City Brewsader Passport book stamped, after a visit to Cedar Springs Brewing, there is also a couple of other north-of-Grand Rapids brew pubs worth a visit: the Rockford Brewing Company in … wait for it … Rockford; and the recently relocated and expanded Cellar Brewing Company in Sparta.
For more information on Cedar Spring Brewing and the pub crawl, visit csbrew.com . For more information on Rockford Brewing visit rockfordbrewing.com and for Cellar Brewing visit cellerbrewingco.com .
Look & See revolves around the divergent stories of several residents of Henry County, Kentucky who each face difficult choices that will dramatically reshape their relationship with the land and their community.
In 1965, Wendell Berry returned home to Henry County, where he bought a small farm house and began a life of farming, writing and teaching. This lifelong relationship with the land and community would come to form the core of his prolific writings. A half-century later, Henry County, like many rural communities across America, has become a place of quiet ideological struggle.
In the span of a generation, the agrarian virtues of simplicity, land stewardship, sustainable farming, local economies and rootedness to place have been replaced by a capital-intensive model of industrial agriculture characterized by machine labor, chemical fertilizers, soil erosion and debt — all of which have frayed the fabric of rural communities. Writing from a long wooden desk beneath a forty-paned window, Berry has watched this struggle unfold, becoming one of its most passionate and eloquent voices in defense of agrarian life.
Filmed across four seasons in the farming cycle, Look & See blends observational scenes of farming life, interviews with farmers and community members with evocative, carefully framed shots of the surrounding landscape. Thus, in the spirit of Berry’s agrarian philosophy, Henry County itself will emerge as a character in the film — a place and a landscape that is deeply interdependent with the people that inhabit it.
Directed By: Laura Dunn | Jef Sewel
Genre: Documentary
Run Time: 82 min
MPAA Rating: NA
Origin: USA
A film showing and panel in partnership with Plainsong Farm, Local First, and the UICA, this documentary delves into the life of Wendell Berry as well as the interdependence of land and community.
Entrepreneur Luzmita Mendez de Leon shared a heartfelt story during Migrant Legal Aid’s(MLA)7th Annual Harvest of Justice Luncheon at Versluis Orchards on Sept. 13.
Several years ago, Mendez de Leon, an undocumented migrant and a victim of domestic violence, found her pleas for help ignored by several West Michigan agencies. Then she turned to MLA for help.
Now, years later, Mendez de Leon is a successful entrepreneur and owner of La Cosinita restaurant and catering company. In fact, she catered this year’s Harvest of Justice Luncheon.
“In addition to catering, she delivers 200 lunches every day to migrant camps,” said MLA executive director and lead attorney, Teresa Hendricks.
Migrant Legal Aid provides legal services to migrant farmworkers who face substantial barriers to justice. These willing, hardworking, and economical workers are vital to Michigan’s economy, but a migrant family’s life is far from easy. Many work 15-hour days in the hot sun with little or no access to bathrooms or fresh water for drinking and washing. A delay in starting work, a missed hour of work, or one missed paycheck can upset their fragile existence. Worse, the confusion and uncertainty surrounding the Deferred Action for Childhood Arrivals(DACA)andcurrent attitudes toward immigrants in America make a migrant’s life even more fragile.
Hendricks and her team advocate on behalf of migrant and seasonal farmworkers in Michigan for basic human dignity, on-the-job and environmental safety, safe housing, health care access, and myriad other needs.
And each year, MLA celebrates and honors businesses in the community who treat their workers humanely. Awards are given for Responsible Retailer and Good Grower.
As part of the Fair Food Project (FFP), MLA partners with area grocery stores who sign a pledge to buy from growers who treat their workers humanely. FFP is a partnership among farmers, farmworkers, and retail food companies that ensures humane wages and working conditions for the workers who pick fruits and vegetables on participating farms. It harnesses the power of consumer demand to give farmworkers a voice in the workplace, and to eliminate the longstanding abuses that have plagued agriculture for generations.
Spartan Nash received the ‘Responsible Retailer Award’ this year — 200 Spartan Nash stories pledged, and 80 independent stores supplied by Spartan Nash also signed pledges.
Other awards were given to MLA staff and board members.
Local First will host the second Lakeshore Fork Fest, presented by Coppercraft Distillery, on September 28 from 6-8:30 pm. This event, also held in Grand Rapids each fall, celebrates the local food system. Attendees will have the opportunity to talk with food and beverage vendors and learn about ways to shift their dollars to strengthen the local food economy.
“Food naturally brings people together,” said Elissa Hillary, President of Local First. “Fork Fest helps the community bond with the people behind the agricultural abundance in West Michigan. It nurtures our connection to place.”
Each vendor will offer samples of their menu, which are included in the cost of admission. Chef Kelsey of Coppercraft and Chef Matthew of the Southerner will perform live cooking demonstration with ingredients from Visser Farms and Louise Earl Butcher. Attendees will have the opportunity to watch each chef prepare the dish and taste the finished product. Adult beverages will be available for purchase at the event.
Photo supplied
“We’re really excited to be involved with Fork Fest again,” said Paul Marantette, Restaurant & Tasting Room Manager of Coppercraft. “Farm-to-table and grain-to-glass are our main messages, so this event means a lot to us.”
Fork Fest welcomes folk musician Megan Dooley, a Kalamazoo native, and the Holland Arts Council, who will bring their ArtCart for the kids. Complimentary valet provided by At Your Service Valet.
In addition to connecting the community to the people who feed it, Fork Fest is an annual fundraiser for the Local First Educational Foundation. Each year, the Education Foundation hosts this and other events such as the Lakeshore Street Party and the Measure What Matters workshops to lead the development of an economy grounded in local ownership that meets the basic needs of people, builds local wealth and social capital, functions in harmony with our ecosystem, and encourages joyful community.
Food vendors
Country Winds Farm, Goat Share + Creamery
Cultured Love
Distinctive Dining Solutions
Fustini’s Oils & Vinegars – Holland
Heffron Farms
JK’s Bakehouse & Deli
Lemonjello’s Coffee
Sandy Point Beach House
The Southerner
Thornburg and Company
Entertainment
Live music from Megan Dooley
Cooking demonstrations by Coppercraft and The Southerner
Holland Area Arts Council’s ArtCart
Beverages for purchase from
Coppercraft Distillery
Farmhaus Cider Co.
Fenn Valley Winery
Tripelroot
Event Details
Tuesday, September 28
6:00-8:30pm
Coppercraft Distillery, 184 120th Avenue, Holland, MI 49423
Admission: $30 presale; $35 at the door; free for kids 10 and under
Beer is not the only game in town at local establishments, even at ones who are famous for their craft beers, such as New Holland Brewing and Spirits. (Courtesy New Holland Spirits)
Everybody who enjoys a good pint of pale ale, and many who wouldn’t know a lager from a stout, knows West Michigan has some of the best craft beer brewing in the country — they do not call Grand Rapids a “Beer City” for no reason.
But you probably have to be a pretty connected cocktail drinker to know that the state’s craft distilleries are also rapidly becoming known as a source for some of the best distilled liquors anywhere.
A toast and tasting at New Holland Spirits — don’t worry there is plenty more where that came from. (Courtesy New Holland Spirits)
“Michigan distilleries are absolutely becoming recognized as one of the country’s best regions for distilled spirits,” said Brad Kamphuis, director of distillery operations at New Holland Spirits, a sister company to New Holland Brewing. “We have a great customer base in Michigan that wants to know what they are drinking and who made it. It has really driven creativity and authenticity into the distilling process.”
Anybody familiar with the taste of West Michigan small-batch gin in their summer gin and tonics knows exactly what Kamphuis is talking about when he says “authenticity” in the process.
Anybody who is not familiar will get a chance this Friday, Sept. 15, when the Michigan Craft Distillers Association hosts the inaugural Michigan Distilled festival, featuring craft spirits and cocktails made around the state — alongs with food and music.
The event will run from 6-10 p.m., under the pavilion at Fulton Street Farmers Market, 1145 Fulton St E, Grand Rapids.
Among the nearly two dozen distilleries from across the state expected to be present include local Grand Rapids area companies Bier Distillery, Grey Skies Distilling Co., and Long Road Distillers. Food will be provided by Slows Bar BQ, New Holland’s The Knickerbocker, Journeyman Distillery and Long Road Distillers.
Music to be provided include local favorites Megan Dooley, The Bootstrap Boys, Cønrad Shøck + the Nøise.
The possibilities are not endless for craft distilled liquor at local distillers, but close. (Courtesy Long Road Distillers)
And Kyle Van Strien of Long Road also sees the “local focus” of West Michigan distillers as being more than just where the distilling takes place.
While “our spirits are gaining national and international attention,” Van Strien said. “We have an abundance of high quality, local agriculture that we can use to create world-class spirits right at home.”
General admission tickets are $40 and include five 3-ounce batch cocktails or ¼-ounce samples of spirits available from each distillery.
A special VIP Hour will be offered from 5-6 p.m. when guests will be offered “an enhanced experience with handcrafted cocktails and a chance to meet with local bartenders and mixologists,” according to supplied material. VIP tickets are $75 — and include a swag bag and commemorative logo cup to prove your are “experienced”.
Designated driver tickets will be sold at the gate for $5 each. Attendees must be 21 and valid photo ID is required for entry.
Perrin Brewing’s 5-year anniversary party this week is just the first up on the “what’s on tap” beer list at Grand Rapids area breweries this month as the Grand Rapids Public Museum will also offer another trip with its Beer Explorers and, English beer lovers, London (England) is taking notice of Cedar Springs Brewing Company.
Comstock Park’s Perrin Brewing will celebrates five years of craft beer brewing and drinking on Saturday, Sept. 9, at the brewery’s backyard with live music entertainment, food trucks, specialty beers, vendors — and the annual corn hole tournament.
The live music entertainment line-up includes: 4 p.m., Paradise Outlaw; 4:55 p.m., hi-ker; 5:50 p.m., Miss Atomic; 6:45 p.m., The Crane Wives; 8:15 p.m., Jake Kershaw; and at 9:50 p.m., Papa Vegas.
If you haven’t seen/heard The Crane Wives, do so; the band’s show may be the highlight of the day.
The local food trucks scheduled to attend will include Blue Spoon Catering, Daddy Pete’s BBQ, Ice Box Brand Ice Cream, Patty Matters, Pizzaiolo, and What the Truck.
The party kicks off the general public at 4 p.m. and runs until 11 p.m. Tickets are $7 in advance and $10 at the gate, open to ages 21 years of age and older. Chairs and blankets are welcome just no outside coolers or beverages. Tickets are available in the Perrin Pub or on EventBrite.
Perrin Brewery is located at 5910 Comstock Park Dr NW. For more information visit perrinbrewing.com/
‘Back to Beer School’ coming to pubic museum’s Beer Explorers program
The Grand Rapids Public Museum will continue its Beer Explorers program with “Back to Beer School” on Thursday, Sept. 21, with six local breweries scheduled to be represented.
Representatives — with tastes/pours — from Perrin Brewing Co., Elk Brewing, Founders Brewing Co., Speciation Artisan Ales, Brewery Vivant and Creston Brewery will be present to talk about various types of beer and what goes into making each of their beers. Although each brewery offers many of the same styles of beers, each beer is crafted differently to bring out unique flavors.
The Grand Rapids Public Museum. (Supplied)
Back to Beer School will find each brewery bringing a special brew that was inspired by something within the museum’s collections. Throughout the evening, participants will explore the three floors of the Museum, stopping at different brewery bars to enjoy their samples. Brewers will be available to answer questions and give insights on their beers. Each brewery will have also a special bread made by local bakery Field and Fire to accompany their beer.
The evening will begin with a short presentation from the GRPM’s Chief Curator, Alex Forist, who will use artifacts from the museum’s collections to talk about the Grand Rapids history as Beer City.
Tickets to Beer Explorers’ Back to Beer School are $20 for non-members. Tickets include six samples, one from each brewery. A cash bar will also be available. Participants must be 21 and older. Tickets can be purchased at grpm.org/Calendar.
The museum is located at 272 Pearl Street, NW. For additional information visit www.grpm.org.
Cedar Springs Brewing Company a hit at London’s World Beer Awards
Cedar Springs Brewing Company announced in August that it had earned three “Best in the U.S.” titles in the World Beer Awards international competition, held in London, England. The contest is the third international competition the two-year-old brewery has entered and placed in.
The awards were for their Küsterer Original Weissbier, named “Best Bavarian Hefeweiss” in the U.S., Küsterer Salzburger Märzen, named “Best Seasonal German Pale” in the U.S. and Küsterer Weizenbock, named “Best Strong Wheat Beer” in the U.S.
Speaking from experience as Cedar resident and a Stammtisch Cub member from its opening, the weizenbock is both strong and very good.
“We are thrilled to once again have been recognized for the quality of our Bavarian and German style beers by an international judging organization,” David Ringler, “Director of Happiness” for the brewery, said in supplied material.
“Very few Americans have had the chance to truly experience some of these styles if they haven’t traveled to Europe,” Ringler added. “We want to do justice to these styles.”
Cedar Springs Brewing Company is located at 95 N Main, Cedar Springs. For more information visit csbrew.com/
Michigan produce is in season, and there is no better time to shop with all of your senses. The smells, colors, textures, sounds and tastes of the markets will aliven and inspire you.
Michigan is second only to California in the variety of fruits and vegetables grown, so each week farmers markets have new items. Eating a variety of colors will benefit your health and add color to your plate. A diet rich in bright colors helps ensure your intake of daily vitamins and minerals.
Red – heart strong
Found in tomatoes and peppers
Orange – eye health
Found in carrots, peppers, tomatoes and sweet potatoes
Yellow – immune system
Found in squash, beans and tomatoes
Green – strong teeth and bones
Found in kale, spinach, peppers, peas, broccoli, lettuces and green beans
Blue and purple – memory
Found in blueberries, eggplant, beets, carrots (look for the purple variety) and lettuces
All fruits and vegetables are full of the things we need and low in the things we need less of, such as fat, sodium and cholesterol making them helpful in reducing risk for diseases such as heart disease, diabetes, and cancer.
To promote our robust Michigan agriculture, economy and the health of seniors, Michigan has entered a partnership with agencies including local Commission on Aging distribute thousands of dollars in MarketFresh coupons. These dollars are used to purchase fresh fruits and vegetables across the state. In three counties of northern Michigan (Charlevoix, Cheboygan and Presque Isle) alone, $24,000 in coupons have been distributed to income eligible seniors.
Double Up Food Bucks program allows recipients Michigan Bridge Card / Electronic Benefit Transfer (EBT) to swipe their card for tokens that can be redeemed at the market and double the value up to $20. Double Up Food Bucks helps you double the amount of dollars you can spend on Michigan produce.
Ideas to incorporate the recommended 2-3 cups of produce (based on age, gender) include eating some at every meal and snack. Suggestions I’ve heard from seniors across northern Michigan at MarketFresh presentations include:
Breakfast — smoothies, omelettes, and cereal/oatmeal topped with fruit
Lunch — salads, lettuce/tomatoes on sandwiches, grapes added to chicken salad, and tacos
Dinners — steamed vegetables, stir fry with rice, and grilled
Snacks — celery and peanut butter, raw cucumber spears, and sliced fruits
Enjoy the bountiful benefits of farm market shopping. Your health and local economy will thank you.
Barry Brown knew it was time to retire when the daughters of his first waitresses from 1996 began applying for jobs at the diner.
“It feels like I moved this diner here just yesterday, the time has gone by that fast,” said Brown, whose classic 1950s-style diner, Pal’s, has been a mainstay at 6503 28th St. SE for more than two decades.
Come October 1st, Brown and his wife, Sam, are hanging up their aprons to begin the next phase of their lives — retirement. They’ll still be busy with other businesses, but the long hours that a restaurant requires will be a thing of the past. This summer, the Browns sold the lot on which Pal’s Diner stands, and the new owners have no intention of moving the diner; they would like to see it keep running. So the hunt is on for a new operator.
Interested parties must be realistic, however. Maybe you’re a great cook at home, but are you up for supervising employees, buying inventory, maintaining equipment and putting in round-the-clock hours this type of business requires? Going in blind is a recipe for disaster.
“The restaurant business is highly stressful,” said Barry. “It’s a lot of work and long hours. The new owner should be experienced and should know the business. It’s not as simple as saying, ‘I make a great cake.’ You need to be on board 100 percent.”
That said, operating Pal’s Diner could offer the perfect situation for the right person. Some people may have the smarts and the dedication to take on a business like this, but lack the capital. It takes at least $500,000 to open a restaurant.
The interior of Pal’s Diner
“Someone could just step in on a turnkey business,” Barry said.
The Pal’s Diner name will attach to the business, but the new operator would have to set up a new LLC and buy workers’ compensation insurance. Rent would be paid to the new property owner, and it would be necessary to hire a seasoned crew. Barry would train the new operator.
This time is bittersweet for the Browns. On the one hand, there are so many wonderful memories.
“We’ve had three marriage proposals and an actual wedding in here,” said Barry. “I’ve made two marriage matches. Several films have used Pal’s as a location.”
Business is booming — up 25 percent in the last few months. Barry credits the millennial generation for that.
“The trend seems to be in the direction of home cooking and away from franchise restaurant food,” said Barry. “We’re seeing this on a national level, with i-Hop and Applebee’s shutting down in some locations.”
Sam and Barry Brown in the 1980s
And a lot of people from New Jersey are making a special trip here as the diner began life in that state before relocating to Grand Rapids. A couple who met standing in line at Pal’s out east renewed their wedding vows here.
But the hard work has taken its toll. Brown has had a hip replacement. At 65, it’s difficult to stand on his feet all day. It’s time to pass the baton and relax.
Think you can solve the puzzle at Mindbender Mansion? Maybe beer will help. (Supplied)
By K.D. Norris
ken@wktv.org
Mindbending beer and Polish beer are both on tap for August — and, no, they are not the same thing.
The Grand Rapids Public Museum will offer a special Beer Explorers experience on Aug. 15 titled “Puzzles & Pints!”, when adults, 21 and older, can enjoy craft beer while trying to solve puzzles, games and brainteasers in the museum’s “Mindbender Mansion” exhibit.
According to supplied information, “Mindbender Mansion” includes more than 45 individual and group brain teasers, puzzles and tricky problems to solve all in a unique exhibit setting. Visitors to this fun and quirky mansion are invited to join the Mindbender Society by gathering hidden clues and secret passwords scattered throughout the various thematic rooms of the house.
“Puzzles & Pints” will take place on Tuesday, Aug. 15 from 5 to 8 p.m., with the bar available until 7:30 p.m. Tickets are $4 for Museum members, $11 for Kent County residents and $14 for non-members. Tickets include one craft beer, and admission to “Mindbender Mansion” and all three floors of the Museum to explore. A cash bar will be available for additional drinks.
Grand Rapids’ Rosa Park Circle will host the 2017 Polish Festival Friday to Sunday, Aug. 25-27, with Polish fun, and beer; Polish food, and beer; Polish music, and beer; and Polish beer — did I mention there will be beer?
According to the hosts, the Polish Heritage Society of Grand Rapids, the festival will include cooking demonstrations, a Polish dance group, non-stop music (primarily polkas), children’s activities on Saturday, a Busia contest on Sunday, famously delicious Polish food and a beer tent featuring Polish beer. There will be Polish merchandise available for purchase including beautiful Polish pottery, amber jewelry, Polish glass, Polish baked goods, and a variety of T-shirts.
Part of the proceeds from the festival award students of Polish descent scholarships to Grand Valley State and Aquinas colleges, Grand Rapids Community College and Davenport University.
The festival is free and open to the public. For more information visit polishheritagesociety.com
When we think of basic needs, we think food, water, housing and clothing. A less obvious, yet equally important need for every individual is a sense of community. Maslow’s hierarchy of needs categorizes this as a psychological need for “belongingness and love.”
According to Abraham Maslow, an American psychologist, there are five stages of needs:
food, water, warmth and rest
security and safety
relationships and friends
status and feelings of accomplishment
self-fulfillment
Individuals must fulfill their lower level needs before they can achieve higher level needs. Every person desires to move toward a level of self-fulfillment. However, many people are unable to do this because their lower level needs haven’t been met.
Kent County is home to many agencies who are committed to helping residents meet basic needs, including ACSET Community Action Agency (CAA). CAA’s senior meals program, however, goes beyond delivering food. It provides a sense of community for the many Hispanic and Latin Americans who live in the county.
Nearly 120 seniors from countries like Puerto Rico, Cuba and the Dominican Republic gather daily for a Latin American-inspired meal. They find comfort in the familiar food, shared language and activities and music from their homelands.
“We’ve had some people coming for 20, 25 years,” says Susan Cervantes, assistant director for ACSET CAA “It’s a very family-oriented atmosphere.”
Seniors of any ethnicity are welcome to participate in the program. Participants must be 60 years or older (or have a spouse 60 years or older), live in Kent County and must fill out an application. The meals are served Monday through Friday at noon at the Kent County Human Services Complex at 121 Franklin SE in Grand Rapids.
Your Community in Action! is provided by ASCET Community Action Agency. To learn more about how they help meet emergency needs and assist with areas of self-sufficiency, visit www.communityactionkent.org.
Stop by during Music at the Market to enjoy a little after-hours live music!
What’s better than good tunes, great food, and delicious drinks? Aperitivo, Love’s Ice Cream, Rocket Pies, Slows Bar-B-Q, and Social Kitchen & Bar are open late!
On July 19 from 7-9 pm, enjoy live strolling music while soaking in the sun on Downtown Market’s patios.
Get out there and eat — and vote for your favorite Grandwich!
The Grandwich competition is a battle between area restaurants, delis, cafes, bakeries, etc. to create a sandwich that earns the title sandwich of the year for Grand Rapids, or “Grandwich”. Each participating business creates their version of what the Grandwich should be. It doesn’t have to be a savory, lunch time food. It can be a breakfast sandwich, a dessert sandwich. You get the idea.
Here’s how it works: Participating businesses put their sandwiches on their menus and the public goes to each establishment and vote on their favorite sandwiches. The top 10 sandwiches will go on to a judging event where a panel of judges will determine the winning sandwich.
This year’s Grandwich public vote runs from July 5th thru July 21st. The top ten finalists will be announced on the Grandwich website and social media outlets on July 24th. The competition will conclude with the third annual judges tour of the top ten restaurants on July 27th.
2017 Official Grandwich Particpants:
7 Monks Taproom
Anna’s House
Blue Dog Tavern
Brick and porter
Cheshire Kitchen
Crepes by the Lakes
Dad’s Classic Grill
Elk Brewing LLC
Fishlads of Grand Rapids
Flat Landers
Furniture City Creamery
GP Sports @ Amway Grand Plaza Hotel
Grand Rapids Brewing Company
Grand Woods Lounge
Hopcat Grand Rapids
Long Road Distillers
Matchbox Diner and Drinks
Mazo
Peppinos Pizzeria and Sports Grille
Rockwell Republic
San Chez Bistro
Slows BBQ
Social Kitchen & Bar
Stella’s Lounge
Sub Shack
Tavern on The Square
Terra GR
The B.O.B.
The Bull’s Head Tavern
The Holiday Bar
The Knickerbocker New Holland Brewing Co
Two Scotts Barbecue
Wheelhouse
How it all started
In 2011, Nicole Infante first presented the idea for Grandwich at a 5×5 Night competition. Since then, this sandwich competition has grown with support from local organizations who wanted to help make Infante’s concept a reality. Over 50 different businesses have competed in the competition’s six years of existence, many returning year after year to take their shot at the “Grandwich Winner” title.
The Emergency Food Assistance Program (TEFAP) is a federal program of the United States Department of Agriculture (USDA). TEFAP supplements the diets of low-income Americans by distributing nutritious food at no cost to the recipients. In Kent County, ACSET Community Action Agency (CAA) organizes regular distributions across the county.
The USDA purchases a variety of fresh and shelf-stable foods from domestic producers and distributes to states based on their low-income/unemployed population. The items vary depending on the season, availability and state preferences but always include a mix of fruits, vegetables, grains, dairy and protein products. Food items have reduced levels of fat, sodium and sugar and can include canned and fresh fruits and vegetables, meat, poultry, fish, milk, cheese, pasta and cereal.
The cost of healthy foods and the accessibility of grocery stores make good food choices a challenge for families with limited incomes. For example, you can purchase a package of hot dogs for under $3, while fresh pork or beef costs several dollars per pound. TEFAP ensures that more families have well-rounded, nutritious meals to eat. And because the food is purchased domestically, it also supports American agriculture markets.
Residents of Kent County who have a household income at or below 200% of federal poverty guidelines can qualify for emergency food assistance. To receive food, individuals need to supply a photo ID with current address at the distribution site. The next TEFAP distributions will happen on Thursday, July 13 at the following locations:
ACSET CAA – Kent County Human Services Complex
121 Franklin St SE, Suite 110, Grand Rapids
Distribution hours: 1-7pm*
Flat River Outreach Ministries
11535 E Fulton St, Lowell
Distribution hours: 9-11am & 2-4:30pm*
North Kent Connection
1075 Northland Dr NE, Rockford
Distribution Hours: 9am-3pm*
*Or while supplies last
To learn more about TEFAP and find a full distribution schedule with locations, visit: http://bit.ly/CAAFood.
Your Community in Action! is provided by ASCET Community Action Agency. To learn more about how they help meet emergency needs and assist with areas of self-sufficiency, visit www.communityactionkent.org.
The summer months in Michigan offer plenty of locally grown, fresh and healthy food choices. But what if you rely on food assistance dollars for your grocery budget? Can you use them at the farmers market or a roadside stand? The answer is yes! There are programs specially designed to help everyone access local produce.
Double Up Food Bucks
This program will match the money you spend on SNAP-eligible foods at the farmers market using your Bridge card. You can receive up to $20 in Double Up Food Bucks per market day. Just take your SNAP Bridge card to the market’s office or info booth before you shop. Learn more here.
WIC Project FRESH
WIC (Women Infant and Children) clients qualify for this program. Clients can receive five coupons worth $5 each to spend on fresh, local produce. Coupons can be used any time between June 1 and October 31. Vendors and/or farmers markets must have a contract to accept the coupons and will have a sign posted reading “Project FRESH Coupons Accepted Here.” Learn more about Project FRESH here.
Senior Market FRESH
Similar to the WIC program, Market FRESH provides eligible seniors with ten coupons worth $2 each to use with vendors/farmers markets contracted to accept them. Coupons are accepted June 1 through October 31, and participating vendors/farmers will have a sign posted reading “Senior Project FRESH/Market FRESH Welcome Here.” Learn more about the program and eligibility here.
The following farmers markets in Kent County participate in the Double Up Food Bucks, Project FRESH and Market FRESH programs.
Byron Center: Byron Farmers Market
Grand Rapids: Fulton Street Farmers Market, Southeast Area Farmers’ Market
Your Community in Action! is provided by ASCET Community Action Agency. To learn more about how they help meet emergency needs and assist with areas of self-sufficiency, visit www.communityactionkent.org.
By Dawn Ware, RD, Dietician
fall, which means more flavor, better cost and ideas for fall recipes:
