Humanity has been drinking it for thousands of years. And based on the ever-growing evidence of its health benefits, there’s no reason to think we should let up anytime soon.
As Chinese legend has it, the Emperor Shennong discovered tea some 4,700 years ago when a strong wind tossed falling tea leaves into his bowl of boiling water. The emperor noticed the leaves change the water’s color and aroma. When he drank it, it soothed him.
It’s been doing that to legions of folks, princes and paupers, for eons.
The main benefits of tea are its antioxidant properties from flavonoids and catechins, but it also has other characteristics that can reduce inflammation and help with regulation of blood sugar and other systems.
Two cups of freshly brewed tea each day may protect against the development of chronic disease, while larger quantities—say, four cups a day—may lower glucose and lipid markers.
So sip away and enjoy the benefits.
Here’s what the research says:
Heart health
The most compelling evidence
is related to heart disease. As it relates to green tea and heart
health, there’s an association between lower levels of cholesterol, LDL
and triglycerides and higher levels of HDL—the “good” cholesterol.
There’s also evidence of significant lowering of systolic and diastolic
blood pressure associated with tea-drinking. Black tea in particular could contribute to a decreased incidence of heart attack.
Weight loss
Research has shown that green tea contains the ideal combination of caffeine and catechins, which work in tandem to stimulate thermogenesis. Green tea has been known to provide numerous health benefits, including the prevention of cancer and cardiovascular disease.
Glycemic control
Regular consumption of green tea and black tea has been shown to
decrease fasting blood glucose, insulin levels and hemoglobin A1C. This
can lead to an increase in antioxidants and a reduction in inflammatory
cytokines that cause insulin resistance. It may also cut down on fat
accumulation from carbs.
Arthritis
Research has shown tea’s antioxidant properties cause an anti-rheumatic effect
that may improve the physical abilities of aging populations. This
includes improvements in muscle strength, balance and performance of
daily activities.
Depression
While many Americans may not be looking at tea for its health benefits, perhaps they should. There’s even been some evidence of tea’s possible role in combatting depression.
In this day of ready-to-eat, highly processed food, it is understandable that consumers want to know what is in their food. Food labels require manufacturers to list ingredients (in order of volume, highest to lowest), nutrition, use by date and other aspects. A new label to appear over the next couple of years is the bioengineered label (Photo 1). The law implementing this labeling begins Jan. 1, 2020 and is fully mandated by Jan. 1, 2022. Any product containing genetically modified organism (GMO) products or byproducts must display a label indicating that fact. After Jan. 1, 2022, if the product does not contain this label, it has no GMO ingredients.
This new label will be the most reliable way for consumers to differentiate foods containing GMOs from those that do not. Meanwhile, GMO food labelling can be confusing and misleading.
The following is a list of GMO items currently approved in 2019 for commercial production and sale in the United States:
AquAdvantage Salmon
Arctic Apple
Canola
Corn
Cotton
Eggplant (BARI Bt Begun varieties)
Papaya (ringspot virus-resistant varieties)
Pineapple (pink flesh varieties)
Potato
Soybean
Squash (summer)
Sugarbeet
More items are under development and testing, but not yet approved and released for commercial use. This does not mean all members in that category are genetically modified or bioengineered. In fact, most eggplant, potatoes and summer squash are not bioengineered, but the average consumer does not know that, and bioengineered items cannot be identified based on their appearance. The new bioengineered label should help clear up some confusion.
Photo 2. Non-GMO Project label. Photo by Environmental Illness Network, CC BY-NC-ND 2.0.
What consumers most often see now is the Non-GMO Project label (Photo 2). Participating companies pay an annual fee to be part of the program, plus an additional fee for each item that will display the label. This is an optional verification program. The Non-GMO Project currently claims to have 3,000 participating brands and is displayed on over 50,000 items.
An aspect of the Non-GMO Project label that can be confusing is that companies can put the label on whatever they want, even if the product could not possibly contain GMO ingredients. Look again at Photo 2 and think about where you have seen this label. You can find it on products where there currently are no GMO members, such as orange juice, cranberries, mandarins or vanilla extract (Photo 3). You may also see it on products that will never contain GMOs, such as salt (Photo 4). Salt only contains minerals; there is no DNA to modify. It is also on some cat litter.
Photo 3. Common food items containing the Non-GMO Project label that currently have no GMO members. Photo by Ron Goldy, MSU Extension.
Why is this label on non-GMO products? It is all about marketing. When people are at the grocery store comparing two products, the additional label is another way to stand out and convince people to put their product in the cart. It may also cause consumers to think items not displaying the label are really GMOs. Therefore, the label can be used more as a marketing tool and not a means of conveying useful information. The new bioengineered label will remove that confusion.
Photo 4. Non-GMO Project label on salt. Photo by Ron Goldy, MSU Extension.
Consumers no doubt will be seeing a growing number of items with the bioengineered label since bioengineered techniques may be a necessary tool in solving future problems. This is an immediate concern for the citrus industry. A disease called citrus greening is currently devastating citrus worldwide and immunity has not been found within any citrus, and therefore may come from another plant species with the trait introduced to citrus using bioengineered techniques.
Do not quickly dismiss bioengineered techniques since they may be the only way to save or improve important segments of the agricultural industry.
The phasing in of the new U.S. Department of Agriculture (USDA) bioengineered label has the goal of clearing up confusion on GMOs. Whether it achieves that goal depends on consumers making themselves familiar with what that label means. This knowledge will help them make better decisions, ease shopping stress, and allow them to focus on dietary choices that most improve their health.
A great way to avoid double-dipping: Place utensils in the dip bowl so guests can scoop a dollop directly onto a plate. (Courtesy Spectrum Health Beat)
Double-dipping with a dance partner? A skillful move marked by grace and beauty.
Double-dipping with a snack at a party? Not quite so beautiful or graceful.
But definitely risky.
Using partially eaten food items such as vegetables or chips to scoop dip from a container can deposit bacteria from the double dipper’s mouth into the dip, which can make people ill if they dip into that same container, said Jessica Corwin, MPH, RDN, community nutrition educator for Spectrum Health Healthier Communities. Especially if the individual is sick.
Even a small amount of bacteria introduced by saliva can grow rapidly, perhaps to more than 100 times the initial level, potentially leading to serious illnesses such as a norovirus or herpes if the person has those viruses.
Even if the party guest is not sick, the bacteria they introduce can lead to foodborne illnesses.
While hosts and guests can take steps to protect partygoers from those who act carelessly with food, most of the precautions rest with the host.
Danger zone
For starters, dips that need to be kept cool should be placed on ice.
Dips that need to be kept warm should be placed over the proper heating
source, Corwin said.
“Forty-one to 140 degrees Fahrenheit is the danger zone,” she said. “That’s when bacteria can thrive.”
An extra-thorough host can use a thermometer to check temperatures.
The general rule: Leave food out no longer than two hours. If food is sitting outdoors, limit the time to one hour or less, depending on the temperature.
Also, set out smaller amounts of dip and replace them regularly with chilled dip stored in a refrigerator or cooler.
Some dips will grow bacteria more quickly than others, Corwin said. Runny dips, such as salsa and varieties made from sour cream, pose more of a threat than solid dips such as hummus.
And while it may be more tedious to prepare pre-portioned dip in containers, it could also be a wise move—especially if children are expected to attend the gathering.
“Kids are notorious for double-dipping,” Corwin said. As a mom of three, she speaks from experience.
Hands-free
At day’s end, there isn’t much that guests can do to protect themselves from double-dippers. One option is to bring your own food, or even abstain from eating, but that’s neither fun nor practical.
Still, precautions can be taken.
“If you’re dipping from something more solid, like hummus, take your helping from a portion not touched yet,” Corwin said.
Also, aim for dips that have serving utensils. If the host has set out serving spoons and dishes, people won’t need to double-dip—they can use the utensils to place an adequate amount of chips and dip on their plates.
Corwin emphasized the tried-and-true food safety mantra: “When in doubt, throw it out.
“As a host, anything you can do to take those extra precautions would be advisable,” she said. “You wouldn’t want any of your guests to leave sick, because you want them to come back.”
Following the recipe for food safety is a must anytime you’re in the kitchen—and it starts with clean hands, the Academy of Nutrition and Dietetics says.
“Always wash your hands with soapy water for at least 20 seconds before and after handling food,” spokeswoman Isabel Maples advised in an academy news release. “Don’t forget to wash your hands after handling raw meat and poultry to avoid spreading germs through the juices.”
Wash fruits and vegetables, but don’t wash meat and poultry before cooking. Doing so could spread harmful bacteria to your sink and surrounding kitchen areas, she explained.
“Clean your countertops with hot, soapy water. Use paper towels or disinfectant wipes, instead of washcloths or sponges, which can harbor bacteria,” Maples said.
Take apart small appliances—such as can openers and blenders—to clean them, then air dry completely before storing, she recommended.
“Clean your refrigerator every few weeks to rid it of potentially dangerous residue from raw foods. Rid your refrigerator of leftovers after four days. When in doubt, throw it out,” Maples said.
Use a food thermometer when cooking meat—it’s the only real way to know if it’s done, she suggested.
“Insert the thermometer into the thickest part of the meat, without it touching the bones or the bottom of the pan, to avoid getting a false reading. Then clean your thermometer with hot, soapy water after each use,” Maples said.
Keep hot foods hot and cold foods cold and refrigerate perishable foods within two hours, or within one hour during warmer weather.
Thaw frozen foods in the refrigerator, in cold water or in the microwave—not on the counter. Pathogens multiply fast when foods are in the “danger” zone between 40 degrees and 140 degrees.
“Store foods in the correct area of the refrigerator,” Maples said. “To minimize the risk of raw juices dripping into other foods, put cooked and ready-to-eat foods at the top and raw meats and poultry at the bottom. Plus, place raw meats in a container to catch any drips.”
As the weather starts to cool down, it’s time to start looking for ways to keep warm. While cozy blankets and cranking up the heat can help, so will having hot food. At the same time, it’s important to keep your health in mind and remember that as you age it’s not as easy as it once was to whip up complicated meals.
Having recipes in hand that are hot, healthy, and easy to prepare can make a big difference when it comes to planning out your meals and shopping trips. Take a look at these fifteen different dishes from Good Housekeeping and Delish that meet all these criteria—and taste amazing as well!
Courtesy Vista Springs Assisted Living
Satisfying chicken dishes
1. Light Chicken Parmesan⼁Cook Time: 25 minutes
This light take on a classic Italian dish can be prepared in under a half hour and will meet your cravings without packing on calories the same way a heavier, traditional Chicken Parmesan would.
Casseroles are a great way to make a delicious meal without having to spend a long time in front of the stove—just combine the ingredients and bake! This dish features healthy grains like wild rice and great vegetables like brussels sprouts and sweet potatoes.
4. Apple Cider Glazed Chicken⼁Cook Time: 35 minutes
What better way to celebrate fall than with a recipe featuring everyone’s favorite autumn drink, apple cider! This sweeter take on chicken will help you get into the fall spirit while ensuring you keep eating healthy at the same time.
Nothing else can warm you up and satisfy your taste buds the way good soup will! This pumpkin soup is simple, but the sage and mushroom garnish will make you feel like a professional chef.
This flavorful soup combines black beans, red onion, and jalapeño to make a deliciously spicy dish that will make you forget about the chilly weather, all while taking only a half hour to make.
Cauliflower is a great versatile food that can hold a lot of flavor. This simple soup only uses a few ingredients, but the outcome is so hearty and healthy that you wouldn’t believe it was so easy to put together.
9. Butternut Squash & White Bean Soup⼁Cook Time: 45 minutes
If you love butternut squash soup but want to add a little more, then try this variation. With white beans and chickpeas, this take on the original adds some extra heartiness and flavor.
Don’t let the long cook time scare you away! This meal only requires about 20 minutes of prep, and the rest takes care of itself in a slow-cooker. Start it in the morning and have a delicious meal ready for dinner!
Cut back on carbs normally found in pasta with this spaghetti squash substitution. Spaghetti squash is easy to prepare and can help you get your favorite flavors in a healthier way.
Another recipe featuring spaghetti squash, this cheesy dish has all the makings of a great pizza without the empty calories. Warm and tasty, this meal will fill you up in the same amount of time it would take to get delivery.
This cauliflower and broccoli dish is a great way to get the recommended helping of vegetables while making a recipe for the cold weather in only 20 minutes.
Being able to make simple, healthy meals that taste great is a useful skill, especially as you continue to age. Cooking shouldn’t be an all-day task, and it’s important to find foods that aren’t just delicious, but provide additional benefits for you and your health as well. Try these dishes out and stay warm and healthy all year long!
Xylitol, an artificial sweetener found in some ice cream and a host of other products, can cause your dog to have problems with blood sugar levels. (Courtesy Spectrum Health Beat)
The sugar substitute xylitol may help you lose weight, but it can be deadly for your dog, the U.S. Food and Drug Administration warns.
Xylitol is present in many human foods and other products. The FDA’s Center for Veterinary Medicine has received a number of reports over the past several years of dogs being poisoned by xylitol.
The most recently reported case involved sugar-free ice cream, said FDA veterinarian Dr. Martine Hartogensis.
Other products that may contain xylitol include sugar-free chewing gum, breath mints, baked goods, some peanut and nut butters, sugar-free desserts, cough syrup, children’s and adult chewable vitamins, mouthwash, toothpaste, over-the-counter medicines and dietary supplements.
When dogs eat something containing xylitol, the sweetener is quickly absorbed into the bloodstream and can trigger a surge of insulin from the pancreas.
This could lead to a rapid, severe drop in blood sugar levels that can be life-threatening, according to the FDA.
Symptoms of xylitol poisoning in dogs include vomiting, decreased activity, weakness, staggering, lack of coordination, collapse and seizures.
If you think your dog has eaten xylitol, take it to a veterinarian or an emergency animal hospital immediately, Hartogensis advised.
There are a number of things you can do to reduce the risk that your dog will consume xylitol.
“Check the label for xylitol in the ingredients of products, especially ones that advertise as sugar-free or low sugar. If a product does contain xylitol, make sure your pet can’t get to it,” Hartogensis said in an FDA news release.
Keep products that contain xylitol—including non-food products such as toothpaste—where your dog can’t get them.
Only use pet toothpaste for pets, never human toothpaste.
If you give your dog nut butter as a treat or to give your dog pills, check the label first to make sure it doesn’t contain xylitol.
Offering more vegetarian choices in school cafeterias significantly cuts meat consumption without hurting overall sales, British researchers report.
In more than 94,000 college cafeteria choices studied, doubling vegetarian options (from 1 in 4 choices to 2 in 4) reduced purchases of meaty meals by 40-80%.
“Replacing some meat or fish with more vegetarian options might seem obvious, but as far as we know no one had tested it before,” said lead author Emma Garnett, a conservationist at the University of Cambridge in England. “Solutions that seem obvious don’t always work, but it would appear that this one does.”
Shifting to a more plant-based diet is one of the most effective ways to reduce the environmental impact of food production, she said.
When more vegetarian choices were available, they were popular at every meal and meat eaters who ate vegetarian dishes at lunch didn’t go all-meat at dinner, the researchers found.
Vegetarian options have been an “afterthought” on menus for too long, Garnett said in a university news release.
“Flexitarianism is on the rise,” she said, referring to the eating style emphasizing plant-based foods but also allowing for occasional meat and animal products. “Our results show that caterers serving more plant-based options are not just responding to but also reshaping customer demand.”
Simple changes such as increasing the proportion of vegetarian options could be “usefully scaled up, helping to mitigate climate change and biodiversity loss,” Garnett said.
The report was published recently in the Proceedings of the National Academy of Sciences.
It can seem daunting to have the family over for the holidays. Whether you are at your home, or if you are celebrating the holidays in an assisted living community, the pressure to be a good host for their visit can be overwhelming. No matter where you are, having guests can make you feel frantic. Here is a list of ways to prepare for family so everyone—including you— has a happy and carefree holiday.
Get overnight plans in order early
If your family is planning on staying overnight, either for one night or for a few days, the earlier you get plans together the better. Make sure you have a head count for how exactly many guests are coming, and make sure you have the rooms, beds, or couches that you need if you are planning on having family stay with you.
If you don’t have the space (or don’t want the headache), booking a hotel is a great way to make sure your family is close, but not too close. The earlier you start looking at prices and booking rooms, the less expensive and less competitive shopping for rooms will be. While it’s too late to get November rates, it still helps everyone avoid traveling stress to have plans made well in advance.
Spruce up your home
Sprucing up your home, whether that’s rearranging furniture to make room for opening presents or just making sure everything is nice and clean, is a great way to get ready for family. Make sure that the kitchen, bathrooms, and living spaces are guest-ready, and your place is looking fresh.
If you are in a new place for the holidays, then having your place ready to go will make a great first impression on family, and it will help you feel good as well to know that your home was appreciated. Having your space looking nice can help you feeling less stressed and more welcoming.
Get out the decorations
Celebrate the season with fun decorations! A small tree, fun and festive lights, winter-scented bath soaps, red and green kitchen towels, holiday knick knacks, and other decorations can help your home shine extra bright. Traveling family will appreciate walking into a home that looks ready for all the festivities, and it can help spread the holiday spirit among tired family.
Plan activities in advance
While you might have your own daily activities, making sure you have enough things planned to fill the days with family is just as important. Crafts and other activities can help keep everyone engaged, especially if you have younger ones visiting.
Some ideas for activities include:
Homemade Christmas cards
Cookie cutter ornaments
Popcorn garland
Gingerbread houses (if you don’t have the time to make gingerbread, many stores sell kits so you can get right into the decorating fun!)
A holiday movie night
Caroling (this can work especially well in an assisted living community, and your neighbors will love the music you and your family bring.)
Play holiday music
Another way to set the holiday atmosphere is to play holiday music. If you are tech-savvy—or have a helpful grandchild—making a holiday playlist on a music streaming service is a good way to keep the spirit bright. Have everyone send you a list of their favorite holiday songs, and combine them together so everyone can enjoy.
Get out of the house
If you have family coming for several days, then you might need to plan something bigger than gingerbread. See what local activities your community is planning for the holidays, like a holiday play or music concerts. Window shopping, holiday parades, Santa’s village, or driving around to look at light displays are all ways to get the most out of the holidays, and get out of the house for a bit.
Make a sweet treat
You may already know the best ways for you to eat right this winter, but the holidays can be a time to be a little naughty. It’s always best to have meals planned out beforehand to save yourself time and stress, and having something homemade is another way to enjoy holiday fun. Something as simple as cookies any senior can make is a great way to show the family you care. And everyone can get involved in the baking or decorating!
The holidays can be a stressful time, even without the added pressure of entertaining family. Being prepared in advance is the best way to ensure that you aren’t scrambling at the last minute. Having family over can mean a lot of prep work on your part, but the memories you create and the joy that you can spread among those you love the most will make it all worth it.
Low-carb, vegetarian, Mediterranean—whatever your diet, it’s important to get enough protein.
Although research hasn’t yet pinpointed one perfect formula, experts say that the typical “recommended” daily minimums aren’t optimal and that it helps to factor in your weight and activity level to determine how much protein you personally need.
A good baseline for people who exercise at a moderate level is between one-half and three-quarters of a gram of protein per pound of bodyweight.
If you weigh 150 pounds, for example, eat between 75 and 112 grams of protein per day.
To lose weight, diets with higher amounts of protein—between 90 and 150 grams a day—are effective and help keep you from losing muscle along with fat.
Since the body uses protein most effectively when you have it at regular intervals, divide your daily intake into four equal amounts for breakfast, lunch, a snack and dinner.
If you work out at a high level, consider eating another 50 grams of protein before you go to bed to help with overnight muscle repair.
You might be familiar with calorie counting, but it’s also important to know how to tally your protein intake.
While one ounce of chicken weighs 28 grams, it contains only about 9 grams of protein. So it takes a 3-ounce portion to deliver 27 grams of protein, or about one-quarter of the average daily need.
27-gram protein portions
3 ounces of fish, turkey, chicken or lean beef
7 ounces plain Greek yogurt
3/4 cup cottage cheese
You can also get high-quality protein from some plant-based foods.
These include tofu, whole grains, legumes and nuts—all better options than eating extra red meat or any processed meats.
There’s no definitive proof coffee drinking lowers the risk of gallstones, but there is an association that merits further study. (Courtesy Spectrum Health Beat)
To the many ways in which coffee seems to confer unexpected health benefits, add a lowered risk of painful gallstones.
After tracking nearly 105,000 Danes for an average of eight years, researchers found that those who downed more than six cups per day of the world’s most popular beverage saw their gallstone risk drop by 23%.
“High coffee intake is associated with a lower risk of gallstone disease,” said study author Dr. A. Tybjaerg-Hansen. She’s chief physician of Rigshospitalet’s department of clinical biochemistry at Copenhagen University Hospital in Denmark.
That’s good news for Danes, 6% of whom drink six or more cups of coffee every day, she said.
But what about the average Dane, who knocks back just two cups a day? Or the average American or Brit who consumes between one to two cups daily? The study has good news for them, too. It turns out that even small amounts of coffee appeared to lower gallstone risk.
Compared to those who abstained from coffee, participants who drank just one cup of Joe a day saw the risk of gallstones dip by about 3%. Meanwhile, those who consumed three to six cups per day saw their risk lide by 17%.
The findings were published recently in the Journal of Internal Medicine.
Gallstones are hard pebble-like pieces that can accumulate in the gallbladder, where they can sometimes block bile ducts. When that extremely painful condition develops, surgery to remove them is often the treatment of choice.
So what is it about coffee that seems to diminish risk? Tybjaerg-Hansen said that, for now, “we can only speculate on that.”
But she noted that because caffeine is excreted via the bile, it’s possible that it reduces the amount of cholesterol found in the bile. That could reduce gallstone risk, given that “the development of gallstones depends on a balance largely between cholesterol and bile acids,” Tybjaerg-Hansen explained.
Coffee also stimulates the muscle contractions that move contents though the gastrointestinal tract.
As to whether it’s the caffeine content that serves as coffee’s silver bullet, Tybjaerg-Hansen said, “yes, that is a possibility.” That raises the prospect that tea or chocolate might also lower gallstone risk.
But whatever’s behind coffee’s power, she believes that the team’s subsequent genetic analyses indicate that it’s coffee itself—rather than lifestyle factors common to coffee drinkers—that is at play.
Another expert is not so sure.
Dr. Anthony Bleyer is a professor of nephrology at Wake Forest School of Medicine in Winston-Salem, N.C. He was not involved in the Danish study and was not previously aware of any link between coffee and gallstone risk.
“(But) it seems every week there is a new story about how coffee may or may not be associated with some benefit,” he cautioned. “Information on coffee is collected in many big databases. It is easy to do a comparison with just about any factor: osteoporosis, weight gain, weight loss, sleep, ulcers, cancer, mortality. You get the picture.”
And Bleyer acknowledged that many people will find studies like this interesting, given that coffee drinking is such a common habit.
“But from a scientific standpoint, I am not a big fan,” he added.
“For one thing, consuming six cups of coffee is quite a lot,” he said, “and the (high level of) caffeine could have big effects on sleep, gastric reflux and on arrhythmias.”
But most importantly, said Bleyer, the things that drive people to drink a lot of coffee in the first place “may also cause other changes in diet.” And it could very well be those dietary changes, rather than coffee itself, that end up affecting gallstone risk.
His bottom line: don’t place too much stock in the power of coffee to reduce gallstone risk.
For now, he said, “these studies show only an association, that is not causative.”
Thanksgiving is coming up Nov. 28th, and whether you are looking for a turkey dinner, a special holiday weekend getaway, or some unique events to celebrate the day, West Michigan has you covered. You’ll find special shopping events, festivals, Thanksgiving Day races, buffets, ready-made dinner options, Small Business Saturday deals, light shows, and more throughout the month to help make your holiday one to remember.
Thanksgiving brunch, dinner, and buffets
If there’s one holiday you would associate withCrane’s Pie Pantry Restaurant and Winery in Fennville, it’s Thanksgiving. Their famous homemade fruit pies are a perfect addition to any gathering around your family table. Crane’s will take orders for baked pies for your Thanksgiving feast up until Tuesday, Nov. 26th for a Wednesday pick-up. This year, in addition to the traditional pumpkin and apple pies, they are offering an extremely limited new Pumpkin Praline Pie, featuring layers of house-made cream cheese and pumpkin filling in their famous pie crust topped with a praline crumble. If you’re thinking of adding it to your Thanksgiving order, call Crane’s at 269.561.2297 to place your order before they run out.
Let Muskegon’s SE4SONS Gastropub create your Thanksgiving dinner. Chef Jeremy and his staff will prepare a wonderful meal, complete with all the fixings, cooking and reheating instructions, and a food thermometer. Choose your menu and place your order by Nov. 22nd and pick up your Thanksgiving meal Wednesday, Nov. 27th between 2-4pm.
Let RedWater Restaurant Group handle the cooking this Thanksgiving. Enjoy salads, roasted turkey, carved ham, prime rib or sirloin, other entrees, side dishes, desserts, and more at one of six available Thanksgiving buffets throughout Grand Rapids and Holland. Reservations are limited with seating every half hour. Visit www.redwaterrestaurantgroup.com/ for more information, or call the restaurant of your choice to reserve your spot. RedWater Restaurant locations include Cork Wine & Grille in Cascade, FireRock Grille in Caledonia, Reds at Thousand Oaks in Grand Rapids, Rush Creek Bistro in Grandville, RedRock Grille in Holland, and Boatwerks Waterfront Restaurant in Holland.
Thanksgiving weekend events
The Zeeland Turkey Trot 8K will begin at 8am Thanksgiving morning. The race begins in the middle of downtown Zeeland and will take runners through the downtown streets. This year’s event will be capped at 1,500 runners, so be sure to sign up in advance.
Muskegon’s 10th Annual Thanksgiving Day Turkey Trot takes place on the Lakeshore Bike Trail and the Muskegon Community College Fitness Center beginning at 9am. This family friendly 5K is the perfect way to jump-start Thanksgiving morning. Get festive, wear a turkey hat, and earn that extra helping at Thanksgiving dinner.
Join the Grand Rapids Public Museum for the Planetarium Double Feature showing of The Queen Light Show and Dark Side: The Light Show in the Roger B. Chaffee Planetarium on Friday, Nov. 29th at 7pm. Music enthusiasts will rock out to the music of Queen and Pink Floyd paired with stunning visuals on the planetarium dome. A cash bar will be available before the first show and during a short intermission. Tickets to the Planetarium Double Features will include both light shows, and are $8 for non-members, $4 for members.
Courtesy City of Zeeland
Light up the season during the official lighting of the South Haven community holiday tree at Holiday in the Park, Nov. 29th in Dyckman Park. Ice skating, karaoke, Santa Paws Pet Parade, luminaries, holiday treats, and more will jump-start the holiday spirit and make memories you can reminisce on for years to come.
This Small Business Saturday, the Downtown Holland merchants want to thank the entire community for supporting small business all year round! On Saturday, Nov. 30th, head to Downtown Holland to enjoy a day full of shopping small, fun giveaways, amazing contests, and free Small Business Saturday swag from American Express!
November events to kick off the holiday season
Shop till you drop along Grand Haven Main Street. Stay up late, shop the night away, and save big on all of your holiday gifts Friday,Nov. 8th, 7-10pm. Get your holiday shopping off to an early start and take advantage of the progressive discounts offered by participating merchants. Up to 20% off from 7-8pm, up to 25% off from 8-9pm, and up to 30% off from 9-10pm. Check with participating stores for details.
Get an early start to your holiday shopping… by staying up late. On Friday,Nov. 8th, participating Downtown Holland businesses will stay open late with amazing saving deals from 7-10pm. Make a night of it with dinner and drinks at one of Downtown Holland’s local restaurants or breweries and then get ready to shop and save big with discounts up to 30% for one night only.
Just because summer’s over doesn’t mean that you can’t fill your table with fresh, local and healthy food. The Holland Farmers Market is open every Wednesday and Saturday from 8am-3pm through Saturday, Dec. 21. Stop by to pick up everything you need to make your family’s favorite Thanksgiving dishes or to decorate your home for the holidays. You’ll find apples, squash, onions, potatoes, carrots, brussels sprouts, cheeses, meats, baked goods, and more at the Market, along with pumpkins, hay bales, corn shocks, wreaths, and greenery.
Nov. 9that 11am is Family Day at Krasl Art Center in St. Joseph. Family Days give adults and children time to learn and create side-by-side in these mini art activities at Krasl Art Center. Practice the art of decorating sugar cookies, while also getting to enjoy your delicious and ephemeral work of art.
The holiday season officially begins in Downtown Holland during the annual Holiday Open House on Saturday,Nov. 16 from 5-8pm. Stroll the decorated streets, enjoy the sounds of carolers singing, pose for a photograph with Santa and his favorite elf, visit the reindeer at the petting corral, and even sample a roasted chestnut. Participating businesses will have holiday merchandise on display and will be offering complimentary holiday refreshments while you shop. And don’t miss the official lighting of the Downtown Holland Christmas tree and the Christmas carol sing-along at the end of the night.
Yuletide classics trumpet the crisp air, welcoming families to holiday activities held during Dowagiac’s Christmas Open House in Southwest MichiganSaturday,Nov. 16th, from 10am to 2pm. Jolly Ole St. Nick greets children within the elegant indoor setting of Wood Fire Italian Trattoria. Enjoy the warm surroundings of the Pompeii Room, where children receive a gift from St. Nick.
Kick off the holiday season right by heading to Lansing on Friday Nov. 22 (the week before Thanksgiving) for Silver Bells in the City. The city will glow with thousands of lights, bringing together family and friends from across Michigan and beyond. The Electric Light Parade, Silver Bells Village, lighting of the State Christmas Tree, fireworks over the Capitol dome, and musical entertainment are all part of this Lansing tradition.
Courtesy St. Joseph Today
The Muskegon Museum of Art Festival of Trees returns Nov. 20th through Dec. 1st for its 15th year as a community holiday tradition. Professionally-designed themed trees and décor will be available for purchase through silent auction over the 11 days of the Festival. Raffles, music, holiday shopping, and special events will add to the fun. Special events include the popular Teddy Bear Breakfast, visits with Santa, Deck Your Halls decorating demo workshop, a holiday concert with Max & Ruth Bloomquist and Julia and the Greensides, Family Day, and Senior Day. Festival admission is $10 for adults, $5 for Museum members, $3 for children 3-17 years old, and free for children under 3. An All-Festival Pass is available for $15. The Muskegon Museum of Art Festival of Trees is open daily 10am-5pm, Sundays noon-5pm. MMA will be closed Thanksgiving day.
Experience an authentic European open-air Christmas market filled with handcrafted holiday items, delicious food, and artisan demonstrations at Holland’s Kerstmarkt 8th Street Marketplace. Open Fridays and Saturdays Nov. 23rd-Dec. 14th.
Keyed to the music of the holiday season, Let It Snow light show at Grand Rapids Public Museum features a variety of festive classics from Frank Sinatra and Chuck Berry to Burl Ives and Brenda Lee. It includes a stunning multimedia finale by the Trans-Siberian Orchestra. The soundtrack is visually enhanced with thematic animation, laser imagery, and special effects. Great for all ages, especially families, the show runs Nov. 29th through Jan. 5th.
The Zeeland City Christmas tree and Magical Christmas Parade bring the holiday season downtown on Dec. 2nd beginning at 6:15pm.
The holidays bring joy to many of us, but they aren’t always so kind to our overall health.
We may feel stressed from trying to do too much, working to please everyone, getting less sleep, exercising less and constantly trying to avoid all the unhealthy food that comes with the holidays.
To make matters worse, all that stress combined with less sleep makes our bodies crave sugar and then store it as belly fat. Yikes! Add alcohol to the mixture, and hot flashes and night sweats can occur, making the holiday roller coaster even worse.
You may think you are destined to gain extra weight during this time of year, but it doesn’t have to be that way.
You can either read this blog and feel depressed when you are done, or you can take the information and use it as a guide for how to enjoy the holidays the healthy way. All it takes is a little planning and some self control.
Let’s use a patient I’ll call Lisa as an example of how to enjoy the holidays and end up with better health.
Lisa is 51 and just starting menopause. She is taking a low dose of hormones, and she still experiences an occasional hot flash if she forgets to change her patch, gains a few extra pounds, drinks too much wine, is sleep deprived, or forgets to drink enough water.
When Lisa came to see me for her annual check up, she was very worried about the holidays—specifically weight gain.
Like many people, Lisa had several stressors she knew she would be tackling. She was trying to coordinate extended family events to be sure certain family members wouldn’t be together at the same time.
Lisa was also preparing herself mentally for the arrival of her college-age kids. She was excited to see them, of course, but she knew it would be an adjustment for everyone after settling in to their new routines. In addition, Lisa worked full time and was barely able to stick to her exercise routine because of frequent late meetings.
Adding the stress of the holidays could challenge her exercise and eating habits even more. She had just settled into a solid sleep routine and didn’t want holiday to-do lists and night sweats to upset that routine. It was time to make a plan.
Lisa had already outlined her goals, and when she came to see me, she shared them with me. She wanted to:
Not have hot flashes.
Continue her solid sleeping pattern.
Not gain weight.
Be happy and enjoy her family in the midst of potential conflicts and overload.
Lisa had already learned her symptom triggers (inadequate sleep,
wine, sugar, stress and excitement), and she knew her barriers
(full-time work schedule, extra events on her calendar, and holiday
baking and shopping for everyone). Her next step was figuring out how to
accomplish everything while avoiding triggers.
I was confident Lisa could attain her goals with planning, preparation and a few simple rules.
Lisa was aware that if she took care of herself she would be happier, healthier, able to accomplish more, and just more fun to be around. So she committed to planning out each week during the month of December.
Every Sunday afternoon she would make a prioritized list of things she needed to accomplish and break it down by daily tasks. Lisa included meal plans, exercise, work events, family time, changing her patch, taking her vitamins and sleep on her daily list. This would ensure she wouldn’t forget anything or have any excuses for not getting these things done.
Next, Lisa outlined a few rules for herself. She knew certain foods triggered issues like night sweats, weight gain and frustration, so she committed to the following rules:
No carbs after 3pm (unless one glass of wine was the sugar treat for the day).
Limit simple carbs to one serving per day.
Drink eight glasses of water per day.
Watch what she ate at holiday parties (choose lean meats, veggies and salad over carbs when available).
Exercise vigorously, even if it meant shorter workouts, to accommodate other obligations.
Make sleep a priority and stick to her pre-bedtime ritual: Five minutes of gratitude and metered breathing and no screen time. She also vowed to get up immediately in the middle of the night if she awoke (instead of tossing and turning, worrying about things she needed to get done).
As you can see, Lisa made a plan designed to help her make it through
the holidays in good health. She set goals and made some rules to help
her plan become a reality.
You can achieve success as well by setting your own goals, knowing your symptom triggers, listing your barriers and outlining the rules that will help you realize those goals.
Kratom is often marketed as a safe alternative to opioid painkillers, but this unregulated substance poses a significant health risk. (Courtesy Spectrum Health Beat)
Calls to U.S. poison control centers related to the herbal drug kratom have skyrocketed, increasing more than 50-fold in a matter of six years, a new study shows.
Back in 2011, poison centers received about one call a month regarding someone who’d taken too much kratom, a plant that is purported to produce mild opioid-like effects.
These days, nearly two calls a day are received concerning kratom exposures, researchers report in a recent issue of the journal Clinical Toxicology.
“We’re now getting literally hundreds of cases a year versus 10 or 20,” said researcher Henry Spiller, director of the Central Ohio Poison Center at Nationwide Children’s Hospital in Columbus. He noted that kratom reports underwent a “relatively big spike” sometime between 2015 and 2016.
The researchers identified 11 deaths associated with kratom use, including two in which kratom was used by itself and nine where kratom was used with other drugs.
Unfortunately, kratom is being promoted as a safe alternative to opioid painkillers for people with chronic pain, Spiller said.
“Because it’s a plant and it’s natural, at this point it’s unregulated,” Spiller said. “A lot of people have been Google-searching it for use in chronic pain and other things and we’ve started to see a really significantly increased use and, in many cases, abuse of it.”
But taking too much kratom can cause some unintended health problems, including agitation, seizures, rapid heart rate and high blood pressure, Spiller said. In extreme cases, kratom overdose can put a person into a coma, stop their breathing or cause kidney failure.
“Just because it’s natural doesn’t mean it’s harmless,” Spiller said.
The U.S. Food and Drug Administration has issued a warning to consumers against using kratom and the U.S. Drug Enforcement Agency has listed it as a “drug of concern.”
Kratom has not been approved for any medical use by the FDA.
For this study, researchers analyzed calls to U.S. Poison Control Centers between 2011 and 2017, finding more than 1,800 reports related to kratom use.
The annual number of calls increased dramatically, going from 13 calls in 2011 to 682 calls in 2017, researchers found.
About two of every three of these calls occurred recently, in either 2016 or 2017.
About a third of the calls resulted in a person needing hospitalization and more than half resulted in serious medical outcomes, the researchers said.
“The belief that kratom is harmless because it is classified as an herbal supplement is directly challenged by the findings in this report—and policy efforts need to address this knowledge gap,” said Dr. Harshal Kirane, director of addiction services at Staten Island University Hospital.
Most dangerous kratom exposures occurred among males (71 percent), adults aged 20 and older (89 percent), in a home (86 percent) and involving intentional abuse or misuse (60 percent), findings show.
Although kratom appears confined to adult use for now, children and teenagers could be exposed to the herb if its popularity keeps increasing, said Kirane, who wasn’t involved with the study.
“The dramatic increase in the rate of reported kratom exposures in recent years suggests a growing demand for this substance,” Kirane said. “Increasing prevalence of kratom use may place young children in dangerous situations, particularly if regulatory measures are not in place to ensure childproof packaging and consistency in quality of kratom.”
Idaho and Oregon are the states with the most reported kratom poisonings, while Delaware and Wisconsin had the lowest rates.
Using kratom with another substance significantly raised a person’s chances of poisoning, nearly tripling the odds that they’d land in a hospital and more than doubling the risk of having a serious medical outcome.
Of the nine deaths involving a mixture of kratom with another substance, kratom was the first-ranked substance in seven, researchers said. The deaths involved kratom used alongside antihistamines, alcohol, benzodiazepines (such as Valium or Xanax), caffeine, fentanyl or cocaine.
“Though the drug claims to cure anxiety and depression, there are very few ‘cure-alls’ in the medical world and anything that claims to alter an individual’s mental state should be taken with the utmost seriousness,” said Dr. Teresa Amato. She is chair of emergency medicine at Northwell Health’s Long Island Jewish Forest Hills in New York City.
“We, as doctors, are unable to tell patients how this ‘medication’ might affect them and cannot in good conscience advise the use of this medicine without a thorough FDA investigation,” said Amato, who had no part in the study.
People should be aware that kratom can interact with medications or illicit drugs in harmful ways and could exacerbate existing health problems, Spiller said.
There’s also a concern that because it’s unregulated, people may be getting kratom that either varies in potency or is mixed with other substances, he added.
“I’d be cautious,” Spiller said. “At this point, we’re not sure of everything kratom does.”
Pregnant women in particular should be careful with kratom.
The researchers identified seven babies who had been exposed to kratom in the womb, three of whom required admission to a critical care unit after birth.
Five of the babies experienced withdrawal symptoms from their mothers’ kratom use and four of those had been exposed to kratom alone.
“I would very much caution pregnant women,” Spiller said. “You can have a real impact on your child.”
“Autumn is a second spring when every leaf is a flower.”
Albert Camus
Early Trick or Treat
The City of Wyoming and its Parks and Recreation will offer the community a Trick or Treat Trail, a free event for kids and families, on Saturday, Oct. 12, at Lamar Park. Go here for complete information.
Craft, crafts and more crafts
You want me at that craft show? You need me at that craft show? You can handle me at that craft show. We got a list. Go here for complete information.
Woodland Mall’s Von Maur wing. (Photo Credit: WKTV)
Merriment at the Mall
The opening of the new Von Maur at the Woodland Mall is only the biggest of the happenings at Kentwood’s shopping focal point this weekend. Go here for complete information.
Fun fact:
135 minutes
Average amount of time spent at a shopping mall when people go to one. Source.
After a series of soft openings and VIP/media tours of the Woodland Mall’s new Von Maur wing, the public will get a chance to explore, shop and enjoy a series of special events this weekend, Saturday and Sunday, Oct. 12-13.
Woodland Mall is located in Kentwood at the intersection of East Beltline and 28th Street SW.
In addition to the Von Maur department store, other new or newly relocated retail businesses in the Von Maur wing include Williams Sonoma, Urban Outfitters and Paddle North — and Black Rock Bar and Grill will officially open. (Spoiler alert: The Cheesecake Factory is opening its doors on Tuesday, Nov. 5.)
Among the highlights of a Thursday media tour was a visit to the expanded classroom and event kitchen at Williams Sonoma (events to be announced soon), a unique self-checkout option at Urban Outfitters (instruction available) and inflatable paddle boards at Paddle North (which fit into an amazingly lite bag).
Among the Saturday events are the official opening of Von Maur with a ribbon cutting at 9:45 a.m.; family entertainment in the wing from noon to 2 p.m., including a balloon artist, hula hoop performer Cosmic Candy treats and a Claire Bear character; and a create a little harvest monster craft event at the JCPenney Kids Zone.
Among the Sunday events are live music with Lana Chalfoun at 1 p.m.; a “Torrid Fashion Show” at 2 p.m.; DJ music from 3-6 p.m.
The Downtown Market will host a hands-on event to make the classic chinese food favorite xiaolongbao — traditional soup dumplings. Go here for complete information.
Slow down and eat
Metro Health-University of Michigan Healthhas a workshop with fall cooking written all over it — how to prepare delicious, low fuss slow cooker meals. Go here for complete information.
Good for all ages
Vista Springs Assisted Living offers a few hand-picked, heart-healthy, antioxidant loaded recipes because perfect for autumn evenings, warm colors, and the bountiful harvest we receive every year. Go here for complete information.
Fun fact:
50 million
About 50 million pumpkin pies are consumed each Thanksgiving. Source.
From last year’s “Connecting the Dots” event. (HQ)
By WKTV Staff ken@wktv.org
HQ and 3:11 Youth Housing, two local groups which play “distinct and invaluable roles in the process of moving youth from crisis to housed,” will be hosting a collaborative fundraising event later this month in Grandville.
“Connecting the Dots: Walking with Youth from Crisis to Housed” will take place Thursday, Oct. 10, from 6-9 p.m., at the Grandville Banquet Center.
The event is “an exclusive evening of inspiration, food, and learning as we share the innovative collaboration between HQ and 3:11 Youth Housing,” according to supplied material.
“Our organizations serve youth experiencing homelessness or unsafe housing in Kent County. Together, HQ and 3:11 are modeling the power of intentional collaboration, highlighting how organizations can create a greater impact by working together. We believe when organizations intentionally partner to provide a continuum of services, youth are able to overcome crisis sooner and our Grand Rapids community is stronger.”
The event will include the opportunity to mingle and network during a cocktail hour including appetizers, a presentation sharing about the collaborative work of HQ and 3:11 Youth Housing, a sit-down dinner with dessert, an opportunity to win prizes and, most importantly, the “opportunity to make an impact by supporting the work of HQ and 3:11 Youth Housing.”
HQ is a drop-in center serving youth ages 14 to 24, according to supplied material. It offers a “safe space that provides rest, resources, and readiness to youth experiencing unsafe or unstable housing and other forms of crisis.” Youth have access to basic needs such as hot meals, showers, and laundry. Additionally, youth are connected to community partners and resources that help provide advocacy services, education & employability skill-building, and connections to affordable housing.
Youth at HQ have the opportunity to be referred to housing with 3:11 and other partners.
3:11 Youth Housing. according to supplied material, “develops safe, affordable housing for youth ages 18 to 24 who are experiencing homelessness and partners in their transition to healthy interdependence.” Four components essential to 3:11’s model are safe and affordable housing, house mentoring, case management, and alumni support.
The Grandville Banquet Center is located at 2900 Wilson Avenue SW, Grandville. Tickets are $85, are available here.
It’s not always possible to lower cholesterol through diet alone—sometimes there’s no way to override your DNA. Sometimes medication becomes a must.
But certain foods can be part of the plan to improve your numbers, to both lower low-density lipoprotein (LDL) cholesterol, the bad one, and raise your high-density lipoprotein (HDL), the good one.
First, choose foods with soluble fiber.
Think of this type of fiber as a magnet, drawing cholesterol out of your body. Good sources are oats, oat bran and barley, along with beans, eggplant and okra. When used in recipes, these foods tend to take on the flavors of other ingredients, so be adventurous with recipe planning—and generous with herbs and spices.
Apples, grapes, strawberries and citrus fruits are good choices because of their pectin, a type of soluble fiber.
Next, go for foods with polyunsaturated fats. These include vegetable oils like canola, sunflower and safflower, as well as fatty fish like salmon, rich with omega-3 fatty acids, and most types of seeds and nuts.
Plant-based foods also contain substances called plant sterols and stanols, which help keep the body from absorbing cholesterol.
Particularly good sources are Brussel sprouts, wheat germ and wheat bran, peanuts and almonds, and olive, sesame and canola oils.
In terms of foods to limit, talk to your doctor about your unique needs. High-cholesterol foods like shellfish and eggs aren’t as dangerous as once thought. The verdict is still out on the saturated fat found in meat, but some research has found that full-fat yogurt, milk and even cheese may be good for you.
The one type of fat to completely avoid is trans fat.
The U.S. Food and Drug Administration banned its addition to foods in 2018, but because of extensions granted to some manufacturers, certain items could be on store shelves until January 2021. So keep checking the ingredients on any packaged foods you’re considering.
On any given day, 1 in 5 American youngsters don’t drink any water at all, a new survey shows.
And those who don’t end up consuming almost twice as many calories from sugar-sweetened beverages.
That, investigators warn, translates into an extra 100 calories per day, which over time can raise the risk for becoming overweight or obese.
“Drinking water is the healthiest beverage to drink,” said study author Asher Rosinger, director of the Water, Health and Nutrition Laboratory at Pennsylvania State University. “Water is an essential nutrient that is critical to proper physiological and cognitive functioning.”
By contrast, sugary drinks “are problematic because they have been linked to many negative health conditions, such as weight gain, dental caries (cavities), and type 2 diabetes,” said Rosinger. He noted that current guidelines recommend limiting daily intake of added sugars to less than 10% of all calories consumed.
“Kids should drink water every day and it should be the first option (parents) go to when their kids are thirsty,” Rosinger said.
In the study, data was collected from the U.S. National Health and Nutrition Examination Surveys between 2011 and 2012 and between 2015 and 2016.
About 8,400 children, aged 2 to 19, reported whether they drank water each day—although amounts were not quantified—and how much of sugar-sweetened beverages they routinely consumed.
The latter included all non-diet sodas, sweetened fruit juices, sports drinks, energy drinks, and/or presweetened tea and coffee drinks. Zero-calorie diet sodas and drinks, 100% fruit juices and unsweetened coffee and teas were excluded.
Among the 1 in 5 who didn’t drink any water daily, sugared-drink calories totaled 200, on average, compared with 100 calories a day among water drinkers.
Sugared-drink habits varied somewhat by race, however. For example, white non-water drinkers were found to consume more additional calories from sugared drinks than Hispanic non-water drinkers (123 extra calories per day versus 61 extra calories per day).
Regardless, are such relatively low amounts of excess calories really a big deal? Yes, say investigators, who point out that taking in an extra 3,500 calories means packing on an extra pound.
That breaks down to just a little more than a month of 100 extra calories per day.
Rosinger did note that sugary drink consumption among American children has dropped over the last 15 years.
But he added that “there are still pockets and sub-populations that have high consumption levels. (So) it’s critical to identify which kids are particularly at risk for high sugar-sweetened beverage intake, since this can lead to these negative health effects.”
On that front, Rosinger noted that water insecurity due to contamination “is a growing problem in the U.S., so we need to keep that in mind as important context, especially when it comes to parents who may be giving their kids soda or juice because they distrust the water. Therefore, it’s critical to ensure that everyone has access to safe, clean water.”
The findings were published recently in the journal JAMA Pediatrics.
Lona Sandon is program director in the department of clinical nutrition at the University of Texas Southwestern Medical Center at Dallas. She said the findings “confirm what I have seen in practice: If someone is not drinking water, they are drinking something else, likely soft drinks or other sugary drinks.” She was not involved with the study.
Sandon’s advice to parents? “Provide water and low-fat plain milk at the table. Keep flavored milk only for special occasions. Avoid purchasing soft drinks or other fruit juice-type drinks that are laden with added sugar.
“Try no-calorie, flavored seltzer water instead. Make a no-soft drink or other sugary drinks rule in the household. Save them for special occasions. Keep 100% fruit juice to 1 cup per day. Keep sports drinks for sports, not with meals, and only if the child will be exercising for more than an hour.”
After a little heat wave, fall is in the air. Families and friends gather around the television to watch football, and the leaves are just starting to turn color. There are many things to love about fall, but some of our favorites are the foods we associate with the season. We have hand-picked these heart-healthy, antioxidant loaded recipes because they remind us of cozy autumn evenings, warm colors, and the bountiful harvest we receive every year, here in the Midwest.
Appetizers and soups
Baked Brie Envelopes: These bite-sized pastries feature melty brie cheese paired with the beautiful fall flavors of cranberry, citrus, and cinnamon. With the perfect amount of sweet and salty, these tasty morsels can hold their own as an appetizer or a stand-alone snack.
Three Sisters Soup: The name of this hearty soup refers to the Native American practice of planting squash, beans, and corn together. In each stage of their lives, these plants would nurture one another and encourage a good harvest. This soup is creamy, and packed with protein and fall flavor for a dish suitable as a companion to a main course, or on its own for quiet evenings.
Main dishes
Pork Tenderloin with Roasted Apples: This delicious dish is great for chilly autumn days, with the smells of tender pork and roasting apples in the oven warming you inside and out. Apple picking is one of many great fall activities for seniors and their loved ones, as is making and eating a meal together. As this dish is low in saturated fat and high in protein, everyone is sure to get plenty of energy for fall fun.
Fennel-Garlic Braised Brisket with Roasted Peppers and Potatoes: With a name that’s just as much of a delicious mouthful as the meal itself, this brisket is rustic and wholesome. This heart-healthy recipe is easy-going, and makes plenty for everybody at the table — plus leftovers for sandwiches. EatingWell.com suggests a “flat” or “first” cut of brisket for a leaner meat, and to be sure to call your market to make sure they have what you want.
Desserts and snacks
Apple Nachos: Make good use of your apple-picking adventures with these fun apple “nachos.” Drizzled with peanut butter and honey, and topped with dried fruits and roasted nuts, this snack allows the many wonderful flavors of Midwest apples to shine. Combine sweet, tart, and spicy apples for maximum fall flavor, and make sure to snag a few slices before they all disappear.
Toasted pumpkin seeds
Toasted Pumpkin Seeds: Pumpkins are fun for carving and decorating as well as eating, but make sure not to throw away the seeds. This recipe for toasted pumpkin seeds is sweet and savory with a little cayenne kick. Great as a snack, dessert, or even as a topper for soups and salads, pumpkin seeds contain tons of healthy vitamins and minerals. Who knew?
With all the fun of fall to experience, these healthy autumn recipes will be sure to get you excited for activities like hayrides, apple picking, and more. It’s always amazing how the nutritious produce grown in our backyards can be transformed into these heart-warming meals. Just be sure to make a little extra and pack them along for those longer adventures!
About two dozen genetic variations help determine if a person is prone to carrying weight around the belly, according to new research. (Courtesy Spectrum Health Beat)
A large, new study has uncovered 24 genetic variations that help separate the apple-shaped people from the pear-shaped ones.
Researchers said the findings help explain why some people are prone to carrying any excess weight around the belly. But more importantly, they could eventually shed light on the biology of diseases linked to obesity—particularly abdominal obesity.
While obesity is linked to a range of health conditions, excess fat around the middle seems to be a particular risk factor for certain diseases—like Type 2 diabetes and heart disease.
“But we haven’t really known why,” said lead researcher Ruth Loos, a professor at Mount Sinai’s Icahn School of Medicine, in New York City.
Her team dug into the genetics underlying body fat distribution. If researchers can learn about the important gene variants, Loos explained, they can better understand why some people develop diabetes or heart disease when they gain weight, while others do not.
The findings, published online recently in Nature Genetics, come from a huge international research effort, looking at over 476,000 people at 70 research centers around the world.
Loos and her colleagues focused on hunting down so-called coding variations—differences within genes that have the potential to alter the way that genes and their proteins function.
In the end, the scientists discovered two dozen coding variations that were associated with body fat distribution. Some of those variations have already been linked to processes such as blood sugar control and fat metabolism.
In general, Loos said, genes linked to obesity can be separated into two broad groups. One group acts on the brain, influencing how much you eat by regulating hunger and satiety.
“The gene variations we identified in this study don’t act in the brain,” Loos said. “They work at the cellular level, determining where fat will be stored in the body.”
It all raises the possibility of developing medications that can “tweak” those genetic pathways so that body fat is redistributed in a healthier way, according to Loos.
But that’s a long way off, she stressed.
The next step, Loos said, is to learn more about how these gene variations function in the body.
No one, however, is saying that body weight and shape are genetically set in stone.
Dr. Carl Lavie is medical director of cardiac rehabilitation and preventive cardiology at the Ochsner Heart and Vascular Institute, in New Orleans.
“Genes are involved in the development of obesity and where the fat is distributed,” Lavie said. “However, the evidence is much stronger for environmental causes.”
Those causes are no surprise: Lavie pointed to sedentary lifestyles and sugary, high-calorie diets.
“Regardless of a person’s genetic profile,” he said, “physical activity and reducing calorie intake can prevent obesity and abdominal obesity—and prevent it from progressing.”
Plus, Lavie noted, exercise boosts a person’s cardiovascular fitness level—which is a critical factor in the risk of developing or dying from heart disease.
Loos agreed that genes are not destiny.
“Obesity is partly genetic,” she said. “We should not forget that diet and exercise are very important.”
However, she added, people with a genetic predisposition toward storing belly fat will have a harder time keeping a trim, heart-healthy waistline.
When summer fruits and vegetables start to disappear from grocery stores and the action shifts indoors to watching sports and munching on unhealthy snacks, it helps to have a diet plan in place to avoid weight gain.
First, remember that farmers’ markets are still open across the country. You can buy local as long as you make the shift from summer crops to fall ones.
That means tomatoes and cucumbers give way to offerings like root vegetables, including carrots, parsnips and turnips and the wide variety of squashes such as acorn, butternut, Hubbard and kabocha.
These are all great for hearty, cook-ahead soups and stews for dinners and brown bag lunches.
Vegetables in the orange family, including sweet potatoes, are rich in vitamin A.
But don’t overlook nutrient-dense dark, leafy greens like varieties of chard and bok choy.
Brussels sprouts, cauliflower, broccoli and other cruciferous vegetables may be abundant in your area and they taste great roasted with a slight drizzle of olive oil and finished with a splash of balsamic vinegar—hearty enough for a vegetarian meal.
Though local melons, stone fruits and many berries may be gone, explore sweet fall fruits like apples, pears and grapes, as well as the more exotic pomegranates, persimmons and quince, the season’s first cranberries and even fall raspberries.
Have fruit salads ready to snack on instead of greasy chips and crackers, or make a batch of baked apples or poached pears to satisfy a sweet tooth.
If you’re a runner who wants to make sure you are eating right before, during and after a race, Spectrum Health dietitian Kristi Veltkamp has two words for you: whole foods.
“You don’t need to buy pricey supplements,” she said. “Whole foods are the best way.”
They focused on protein and carbohydrates and how they are readily available in the form of whole foods.
Complex carbohydrates—plentiful in whole grains, fruits and vegetables—are great for athletes, Veltkamp said. But don’t confuse them with the simple carbs like those found in a white bread, sodas and French fries.
And don’t think that all your protein must come from meat, Veltkamp added. Edamame, beans, chickpeas and nuts are great options. Keep in mind that one cup of edamame contains a whopping 18 grams of protein.
Here are a few other options for a nutrient-rich diet:
The nitrates found in celery, leafy greens and beets convert to nitric oxide in the body, which increases blood flow and improves aerobic endurance.
Vitamin D regulates the way your body responds to inflammation. Foods high in Vitamin D are fatty fish, egg yolks and fortified dairy products.
Foods high in omega 3, including salmon, tuna, walnuts and chia seeds, support brain health and reduce inflammation.
Consuming fruits and vegetables that are high in vitamins C, E and A reduce the imbalances in the body caused by exhaustive exercise. These include dark leafy greens, nuts, seeds, avocado, broccoli, berries, citrus, tomatoes, carrots and sweet potatoes.
Herbs and spices such as ginger, turmeric, garlic, cinnamon and rosemary contain antioxidants, minerals and vitamins.
Spectrum Health Culinary Medicine chef Elizabeth Suvedi teaches people about the power of whole food dishes. (Photo by Taylor Ballek, Spectrum Health Beat)
“I hope people leave here inspired and wanting to cook,” Suvedi said as the group prepared Moroccan-spiced salmon, chicken salad with apples and raisins, coconut pecan date rolls, purple cabbage and edamame salad and several other dishes. Then they sat down to enjoy them.
As Suvedi prepped the dishes, she queried runners about their training leading up to race day, sharing that she’ll be running the 5K with her husband and sons. It will be her first-ever race.
“After I run I feel so good,” Suvedi said. “I feel like I have accomplished something big.”
A quick look at the ingredients will tell you which foods to avoid. If it sounds like a chemistry experiment, steer clear. (Courtesy Spectrum Health Beat)
Eating healthy has become one of the most confusing and frustrating tasks of 21st century life.
Many products are no longer made of actual whole food ingredients. Instead they include chemicals, additives and preservatives, or they’re simply “food-like” products. In some cases whole foods have been processed into added ingredients.
How can we ever know what is best to buy at the store?
To get you started, here is a list of ingredients to avoid:
1. Sodium nitrates/nitrites
Sodium nitrates and nitrites are found in processed meats as a preservative. Processed meats include deli meats, sausages, bacon, hotdogs and the like. This preservative has been strongly linked to cancer. Look for “nitrate or preservative-free” meats, or better yet, fresh meats.
2. Hydrogenated oils, aka trans fat
Hydrogenated oils are vegetable oils that have been processed in such a way that the foods they’re in—and the oils themselves—are more shelf-stable. It’s good for food companies but not for your body. Trans fat increases cholesterol and your risk for heart disease and diabetes. It is found mostly in fried foods and bakery products.
Keep trans fat as low as possible and beware—labels can say “0 grams trans fat per serving” and still have up to half a gram of trans fat in the product. Look at the ingredients to be sure!
3. Sugar in all its forms
Sugar comes in many forms—high fructose corn syrup, corn syrup, agave nectar, honey, maple syrup, dextrose sucrose, rice syrup, cane juice crystals, maltodextrin, fruit juice concentrate and so on.
And I think we are all aware of the dangers of too much sugar—diabetes, obesity, high cholesterol and the like. But it can get tricky with all the various names. Sugar is used as a preservative and, of course, a flavor enhancer. It can even trick your mind into wanting to eat more. It comes in many forms on ingredient labels and it’s almost impossible to eliminate.
Women should keep their intake of added sugar below 24 grams and men should keep it below 36 grams.
4. Artificial flavors and colors
These include any flavorings that say “artificial” or that list colors such as blue, lake, red, yellow 1, 2, 3 and caramel color. The research findings on artificial flavors and colors are mixed, but many people find they are sensitive to these ingredients with various side effects.
The fact is, they are artificial. This means they’re not made from food products that are meant to go in the body. They are also a good sign that the food product is highly processed and does not contain other healthy ingredients.
5. Artificial sweeteners
Artificial sweeteners—sucralose, aspartame, saccharin, etc.—are many
times sweeter than sugar, without the sugar. Research on artificial
sweeteners has also been in high debate, with most unsafe effects coming
from very high doses.
However, there is no way to draw a line on a safe amount and, again, they are artificial and not a natural food. This only raises questions about how the body can handle it.
Research has looked into links to cancer, migraines, weight gain, craving sweets, increased risk of metabolic syndrome, Type 2 diabetes and cardiovascular disease. Artificial sweeteners may even alter the good bacteria in your gut. And that’s just to name a few of the possible side effects!
6. Oils: Corn, vegetable, soy bean
These oils contain more of the omega-6 fats than most other oils. While these oils are an essential part of our diet, too much can be problematic. Omega-6 fats lead to inflammation, and inflammation leads to a host of other illnesses, including heart disease.
Most Americans get too much oil, as it is such a common ingredient in packaged foods. These oils can also be damaged (oxidized) if not processed and stored correctly, which leads to more damage inside your body.
7. Enriched wheat
This flour has been processed to remove the bran and endosperm of the
wheat grain, leaving you without essential nutrients such as fiber, B
vitamins, vitamin E and minerals. Look for whole wheat as the first
ingredient in any grain product.
8. Carrageenan
Carrageenan is a food additive extracted from seaweed. It is used to help thicken foods and is commonly found in low-fat dairy products and dairy alternatives to make them feel creamier. Research has linked it to gastrointestinal diseases (Crohn’s disease, abdominal pain, etc.) and inflammation, which then leads to heart disease, cancers and diabetes with constant inflammation.
9. Potassium or sodium benzoate
Potassium and sodium benzoate are preservatives added to soft drinks and juices to inhibit the growth of mold, bacteria and yeast. This chemical is not very harmful in this form, but when paired with vitamin C, as well as light and heat, it can form benzene, a strong carcinogen. Therefore, take caution not to buy drinks with both vitamin C and benzoate. Better safe than sorry!
10. Bisphenol A, aka BPA
BPA is not necessarily a food ingredient, but is found in the epoxy resin lining aluminum cans, the lining of some glass jar lids, cash register receipts and some plastic bottles and containers.
The FDA has banned it in baby bottles and infant formula containers, but it’s still allowed in the others.
There is more and more research linking BPA to many reproductive disorders, such as infertility, cancer and abnormalities in child growth. Look for BPA-free cans and containers and avoid microwaving in plastic.
“Never miss a party… good for the nerves — like celery. “
F. Scott Fitzgerald
¿But will there be a piñata?
La Fiesta Mexicana will run Friday-Sunday, Sept. 13-15, at the Calder Plaza, 300 Monroe Ave. NW. The three-day event is packed with music with two mariachi bands scheduled to perform on Saturday. Don’t miss it! Info here.
Food & music to ease into the end of summer
A variety of for trucks will be at Kentwood’s End of Summer Food Truck Festival. (WKTV)
The City of Kentwood and GR8 Food Trucks invites foodies and families to explore cuisine from nearly 30 vendors during the fourth annual End of Summer Food Truck Festival on Saturday, Sept. 14. The free-to-attend community event will run from 11am to 8pm in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. In addition to a cornucopia of food trucks, the event will also feature live music and a beer tent. More here.
Fountain Street Church’s birthday bash is Sept. 15 — and we’re all invited!
Cool old postcard
Fountain Street Church honors its past during its 150th anniversary year, a multi-event celebration reaching its peak Sunday, Sept. 15, with its Grand Celebration Street Party. The public is invited. Get the scoop here.
Fun fact:
A real party pooper
He’s not trying that hard.
The mantis shrimp attacks its prey by punching them really, really hard and really, really, really fast with fist-like appendages that can boil the water around them and split your finger to the bone. Not someone you’d invite to a party — especially on Friday the 13th.
Scene from 2018’s City of Kentwood End of Summer Food Truck Festival. (WKTV)
By WKTV Staff ken@wktv.org
The City of Kentwood, always looking for unique ways to get its community together for a little fun, has had a busy summer with playground improvements, road runs and community sand volleyball tournaments.
But the summer is not quite over yet and Kentwood will host its fourth annual End of Summer Food Truck Festival on Saturday, Sept. 14, 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 event, with music, family activities, a beer tent and — for course — eats and sweets from nearly 30 vendors, will be both an opportunity for city to offer residents and guests a fun community activity as well as an opportunity for food truck vendors to network and maybe show off a little.
“The food truck rally has been really well received by the public. This is an open even so anybody can come and you can spend the entire day here,” Lori Gresnick, City of Kentwood Parks and Recreation Department, said to WKTV. “This is our fourth year. So we’ve grown from just a couple food trucks to now we have over 30 food trucks — not only food trucks but that includes desert trucks.”
For more discussion from Gresnick and well as the operator of a Kentwood-based food truck, Rock Dandeneau, of Taste Buds Kitchen Concepts and the Pressed in Time food truck, see a video here.
Live music will start at 11 a.m. with The Bootstrap Boys, followed by DJ Snax, Molly and Last Gasp Collective. A beer tent featuring craft beer and cider will be open from 11 a.m. to 8 p.m.
While entry to the festival is free, cost for food and beverages varies by vendor. For more information visit kentwood.us/foodtruckfestival .
Many gardeners are calling the Michigan State University ExtensionLawn and Garden Hotline and uploading photos to our Ask an Expert resource wanting to know if what they’re trying to identify is a weed. A weed is a subjective human classification usually indicating a plant out of place, but identifying a plant you see as a problem is a great first step in finding the right solution for your yard or garden.
For help in identifying weeds, check out the MSU Weed Diagnostic resource for proper weed identification and management tactics, contact the Lawn and Garden Hotline at 888-678-3464 or upload your photos at Ask an Expert. Once you have properly identified what plant it is, then you can more efficiently decide on the best plan of attack. Read on to discover ways to outsmart these unwanted plants.
When do weeds flower?
It is always encouraging to hear a gardener’s “ah ha” moment when realizing weeds have specific life cycles, i.e., they mature or set seed at different times throughout the year. Some are summer annuals, winter annuals, biennials or perennials—review the “Spring blooming lawn and garden weeds” article from MSU Extension to understand this better. Determining a weed’s life cycle will help you manage them better and possibly prevent future occurrences. For example, if you can eliminate the weed prior to seed production or before seed dispersal, then you have made a great effort toward elimination.
Throughout the growing season, take notice of unwanted plants in your garden or yard and remove them immediately. After all, an amazing adaptation of weeds is that they produce many seeds. For example, one common mullein plant can produce at least 200,000 seeds, and one purslane plant can produce two million seeds! No wonder it may seem like you can never get rid of them. Many seeds can live for years within the soil in what is called the seed bank, so it is not only the current year but also past year’s practice that plays a role in how many weed seeds are present. For more reading, MSU research explains “Weed Seedbank Dynamics.”
Weeds have multiple survival tactics
Once you have properly identified the weed, search out its different survival tactics. For example, not only will weeds produce many seeds, but they will also have different ways in which the seed may be carried or transported away from the original mother plant, resulting in less competition among seedlings, thus better survival rates.
Reproduction may also occur vegetatively for some, which means if you leave a portion of a root or rhizome or stolon (i.e., below and aboveground creeping stems, respectively) in contact with the ground, this part will continue to live and regrow. Dandelion, Canada thistle and creeping bentgrass, respectively, are examples with these survival tactics.
Do not dispose these vegetative parts in your compost pile, as they can resprout and be reintroduced back into your garden. Also, try to avoid placing any weed seeds back into your compost. Unless you are actively managing your pile at temperatures of greater than 140 degrees, they may survive and be reintroduced back into your garden.
Weeds have useful properties, too
Weeds can be frustrating, but by better understanding their specific life cycles and adaptations, you are better armed to defend your garden and landscape against them. Be mindful that many of what we term “weeds” were actually brought here because they had useful properties that served human civilization over time, such as food sources, nutrients and medicinal properties.
Kids playing on the bacon and eggs play area once at Woodland Mall. (Woodland Mall)
By Woodland Mall
Woodland Mall is giving the community a chance to bring home the bacon – and eggs, two central pieces of its iconic play area that were retired earlier this year.
As part of its $90 million redevelopment, Woodland Mall unveiled a new friendly monster-themed play area last month. The destination shopping center retired its whimsical breakfast-themed play area in the spring to make way for new development.
The mall has donated the rest of the play area fixtures and is now inviting the community to bid on the two remaining pieces. The online bidding ends on Sunday, Sept. 15 and all proceeds will be donated to charity.
“For more than 20 years, the bacon and eggs play area held a special place in the heart of many Grand Rapids families,” said Cecily McCabe, marketing director. “Woodland Mall hopes to see these fun play features find a new home where children will continue to enjoy them for decades to come.”
Those interested can bid on the pieces here — the bacon is 5 feet long and 2.5 feet wide and the sunny-side up eggs are 10 feet long and 5 feet wide.
Woodland Mall will donate all proceeds from the sale to Kids’ Food Basket. Kids’ Food Basket provides a community solution to childhood hunger serving more than 8,200 kids each weekday in West Michigan. The program works to break the cycle of poverty and build a stronger community.
The original play area featured over-sized breakfast food including a waffle, sausage links, banana and cereal bowl which were donated to Berkley Hills Community Church of Grand Rapids.
“We would like to express our utmost gratitude to Woodland Mall for this act of generosity,” said Berkley Hills Church Pastor Kyle Brown. “We are excited to see how we will use this play equipment to bless the Grand Rapids community.”
The pieces are currently in storage while a special space is dedicated for their use within the church.
“While we will miss our beloved bacon and eggs, we’re delighted to support an organization like Kids’ Food Basket that helps provide good nutrition to keep kids healthy.” McCabe said. “Woodland Mall is a family-friendly destination, so we are thrilled knowing our food themed play elements will help hungry children in West Michigan.”
Bidding ends on Sept. 15 at 8 p.m. and the highest bidder will receive more information regarding pick-up time and location.
Help Woodland Mall #BringHomeTheBacon to another family-friendly location.
You can often lose weight by making small yet strategic calorie cuts at every meal, rather than eliminating entire meals or cutting portions so severely that you never feel satisfied.
You probably already know that a cup of blueberries with a dollop of creamy yogurt has a fraction of the calories of a slice of blueberry pie.
But there are many other ways you can trim the calories in favorite meals without diminishing their satisfying taste.
Here are 5 ideas that each shave off about 200 calories:
Eggs
If your idea of a big breakfast is a fatty sausage, egg and cheese sandwich, have a veggie-filled omelet instead. Make it with one whole egg and two extra whites for more protein and “overload” it with tomatoes, peppers and onions.
Romaine
Ditch the bread and high-calorie sandwich condiments at lunch by wrapping up lean protein, such as slices of roasted chicken, in large leaves of romaine lettuce with a touch of balsamic vinegar or hot sauce.
Cauliflower
To get the toothy appeal of steak, make your main course grilled portabello mushrooms and serve them with a side of mashed cauliflower instead of potatoes. With some no-salt seasoning, you won’t taste any difference.
Squash
There’s no need to give up your favorite red sauce if you use it to top spaghetti squash (or zucchini ribbons) rather than spaghetti, plus you can eat twice as much. Want healthier meatballs? Try making them with a blend of ground turkey and a whole grain like kasha or farro.
Salsa
Love Mexican food? You can still enjoy the taste—and get the fiber and protein goodness of beans—by simply skipping the tortilla or taco shell. And you don’t need sour cream if you have a dab of guacamole. Just go easy on the cheese and rice but double up on low-cal zesty salsa.
But it’s essential for the making of nerve and red blood cells, as well as DNA along with many other body processes.
Adults and teens need just 2.4 micrograms a day, but you can fall short even on this small amount.
You’re at particular risk of a B12 deficiency if you’re a vegetarian because animal foods, like meat and dairy, are the only foods that deliver it.
If you have a health problem that affects nutrient absorption, like Crohn’s disease, have had bariatric surgery or take certain medications, you also run the risk.
So do people over 50 because of changes in stomach acids.
Common medications that can affect your body’s B12 levels:
PPIs such as omeprazole (Prilosec) and lansoprazole (Prevacid), used for treating heartburn or GERD.
H2 receptor antagonists such as famotidine (Pepcid) and ranitidine (Zantac), also used for treating those and other conditions.
Metformin, the diabetes drug.
A deficiency can develop slowly over time or come on rather fast.
Possible warning signs include emotional or thinking problems, fatigue, weakness, weight loss, constipation and numbness or tingling in hands and feet. These can also be symptoms of many other conditions, but it takes only a blood test to diagnose a B12 deficiency.
If you don’t eat animal-based foods, you can boost B12 with fortified soy foods or grain products like cereal.
And unless the deficiency is severe, you’ll get enough through a multivitamin supplement. When the deficiency is more serious, your doctor might give you a B12 shot to bring your level up to normal.
Be certain that the doctor who prescribes B12 supplementation for you is aware of any medications you’re taking to avoid negative interactions.
There is no shortage of tasty things to tempt your taste buds in West Michigan. From farm-fresh produce, homemade goodies, and dockside dining to locally crafted brews, wines, and desserts, here are some mouthwatering options for you to try.
Greater Lansing sets the table with diverse restaurants with locally sourced menu items that will tantalize your taste buds and take you for a trip around the globe. Whether you’re looking for some comfort food and enjoy Diners, Drive-Ins & Dives recommendations or enjoy a great food truck or a terrific farm-to-table experience, Greater Lansing is the perfect destination for your inner foodie.
Head to Pierce Cedar Creek Institute in Hastings for BBQ, Music, and Family Game Night Sunday, Aug. 11th. Dinner is at 5pm, music and games 6-7:30pm. Come enjoy the last days of summer vacation with good food, great music provided by the Hastings Community Music School, lawn games, family-friendly relay races and more. Member adults $16, children $8; Non-member adults $19, children $10.
Home to many locally owned and operated diners, restaurants, and pubs, Coldwater Country is the place to grab a delicious quick breakfast, find a destination restaurant, or a gourmet dinner.
Crane’s Pie Pantry bakery and restaurant offer farm-fresh products that will make you think it came right from grandma’s kitchen. Specializing in Michigan fruit pies and desserts, Crane’s bakery also includes bread, cinnamon rolls, muffins, cookies, apple cider donuts, and much more to make your mouth water. They offer a complete menu of handcrafted meals including soups, salads, and American mains, served in a historical surrounding of local memorabilia and antiques. Stop in to the Saugatuck Tasting Bar or Fennville Restaurant & Winery to grab a taste.
Courtesy West Michigan Tourist Association
Central West Michigan
If you’re in Mecosta County to tempt your taste buds, then you have come to the right place. With great food, good times, and phenomenal service, the restaurants throughout Mecosta County need to be scheduled into your next visit. For more places that will “Tempt Your Taste Buds”, check out the Mecosta County Restaurant Guide.
Bring the kids to Kitchen 242 at The MuskegonFarmers Market for a “Princess Party” with Chef Char Saturday, Aug. 10th from 10:30–11:30am. Bake cookies with Chef Char and Princess Tiana and Princess Elsa. There will be plenty of opportunities for photos with the princesses. Each little princess will roll, decorate, and bake a dozen princess-themed cookies to take home. This is for ages 5 and up. The cost is $45 and tickets are available through Eventbrite.
Ludington dining options include ’50s diners, Italian restaurants, breweries, barbeque, and the best ice cream in the Midwest.
Herman’s Boy is a great Rockford stop for a made-to-order deli sandwich. Everything is done in-house, a 100-year-old farmhouse to be exact, from fresh baked bagels to smoked meat & cheeses. Herman’s Boy is also “Home of the Bagel Dog” — a German-style wiener wrapped in bagel dough and topped with the fixings of your choosing. Herman’s Boy is a local roastery, bakery, confectionary, deli, smokehouse, kitchen, grilling gadget shop. Be sure to check out these and other treats, snacks, and coffees all done in house.
Throughout the Hollandarea, you will find an array of dining options that are sure to satisfy any craving. Grab a slice of pie made with fresh Michigan fruits or enjoy a lake perch dinner. This year welcomed a few new restaurants to downtown, which include HopCat, and Sperry’s Moviehouse Restaurant. Click through for more information on Holland’s local dining options.
HopCat restaurants in West Michigan have launched new brunch and lunch menus for guests in need of either a quick weekday meal or a well-earned weekend fun day. The restaurant family’s 9 Under $9 lunch menu is a selection of quick-service items created for guests who have places to be and budgets to watch. It includes exciting new choices like the California Club Sandwich, Pork Tostadas, and the Dbl Smash Burger alongside updated HopCat favorites like the Madtown Grilled Cheese Sandwich and Better Living Through Tacos entrée, available from 11am to 2pm Monday-Friday, alongside HopCat’s regular menu. The restaurants have also unveiled new brunch menus with mouthwatering options. The updated selections are available at HopCat’s locations in Kalamazoo, Holland, and Grand Rapids, where the original downtown restaurant now serves brunch from its recently renovated kitchen.
Courtesy West Michigan Tourist Association
Northwest Michigan
Grand Traverse Resort and Spa’s Aerie Restaurant & Lounge is proud to announce its third consecutive Wine Spectator Award of Excellence win. Wine Spectator magazine bestows the Award of Excellence to restaurants with wine lists featuring at least 90 selections that include a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style.
From family friendly and casual to fine dining,Shanty Creek Resort in Bellaire has what you crave. With stunning sunsets, award-winning steaks, pasta, and homemade desserts, The Lakeview Restaurant offers simple, local, social dining. Enjoy the Macadamia Crusted Whitefish, Twisted Pasta with shrimp and lobster, or a traditional steak. The River Bistro at Shanty Creek Resort offers a more casual atmosphere to enjoy burgers, sandwiches, pizza, and classic dinner entrees including fish & chips, salmon, stir-fry, and more. Enjoy a fresh-squeezed cocktail or one of more than 45 regional or international beers while playing pub games including foosball, darts, pool, and more. Both restaurants are also open for breakfast and lunch.
From daily Summer Nights on the Patio to al fresco dining in the estate vineyard, Black Star Farms near Suttons Bay has something for every palate.
Crystal Mountain’s Farm-to-Table dining series brings the fresh flavors of northern Michigan to the Thistle Pub & Grille at the resort in Thompsonville the third weekend of each month, May through September. Their chefs work with local farms, making personal visits to many of them, to build a custom three-course menu.
Come to Traverse City and enjoy the ultimate Bonobo Winery experience. Join Cornel, Bonobo’s winemaker, on the patio for a three-course lunch. Learn more about the wines paired with each course by the winemaker himself while taking in views of the rolling vineyard with Grand Traverse Bay in the distance. Picnic lunches in the vineyard are available at 12pm and 1:30pm Monday through Friday. Just reserve a table for $50 (seats up to six people), buy your lunch from the picnic menu, and select your favorite bottle of Bonobo wine. They’ll drive you out to your special place among the vines. Reservations recommended.
The excitement of seeing pollinators of different shapes, colors and sizes brings appreciation for the role of gardens as pollinator habitat. Increased awareness of pollinators in residential landscapes has motivated gardeners to make their landscapes more hospitable for bees and butterflies. As more individuals recognize the role of pollinators, the Michigan State University Extension consumer horticulture team has been contacted by multiple people observing fewer pollinators in their gardens and expressing concern about declining bee populations. MSU researchers have confirmed that certain bee species in Michigan experienced population reductions in past decades, but others such as Bombus impatiens, the common eastern bumble bee (Photo 1), are widespread and commonly found in home gardens.
What could explain fewer bee observations in your garden?
Observations of less pollinators are not always an indication of larger-scale decline and could result from several factors. First, consider if your garden includes plant species that are indeed suitable for pollinators. Certain ornamental plants such as begonia and petunia have flowers that remain open for much of the season. However, these popular cultivated plants are bred for showiness and have limited nectar that bees use for energy, so you are unlikely to see many bee visitors to these flowers. MSU Extension has compiled an extensive list of trees, shrubs and flowers that attract pollinators in urban landscapes.
Photo 2. A metallic sweat bee whose legs are covered in yellow pollen visits fern leaf yarrow. Photo by David Lowenstein, MSU Extension.
Second, the unusually high spring rainfall limited the number of days with bee activity before June. Bees avoid flying during rainfall, and underground nests could have flooded if the soil remained waterlogged after multiple days of heavy rainfall.
Third, if you have not seen large bumble bees, you could be overlooking other smaller wild bee species. Michigan has at least 465 bee species, many of which are 0.5 inch or less in length. Sweat bees visit a variety of flowering plants and are metallic black (Photo 2) or even bright green. Some of the smallest bees in Michigan, yellow-faced bees (Hylaeus; Photo 3), may be mistaken for another insect group. They are fast fliers, lack hairs on their body and often visit flat-topped flowers such as dill.
Finally, smaller bees may only ever fly as far as several hundred feet from their nests. These bees may exist in the surrounding landscape, but your garden may be beyond its foraging distance.
Photo 3. A yellow-faced bee, which gets its name from the yellow markings on its body, visits dill. Photo by David Lowenstein, MSU Extension.
Though disheartening to add plants to the garden and not reap the rewards of spotting pollinators, the absence of pollinators should not be a sign of despair. MSU Extension has detailed recommendations for supporting wild pollinators. Having a cluster of plants with different flower shapes and heights will make your garden a more attractive site to bees. Also, consider pollinator’ nesting needs, such as leaving bare earth patches around the garden as space for ground-nesting bees. When cleaning the garden in the fall, it is best to check the stem openings of woody plants for leaf material or soil matter, which are evidence of overwintering cavity-nesting bees. Leaving these stems alone until spring will avoid disturbing places where bees may spend the winter. If you continue to provide the right conditions for wild pollinators, they may set up nests or visit flowers in your garden next season.
The squash bee, Peponapis pruinosa, is a great pollinator of squashes, gourds and pumpkins. Squash blossoms are a source of food for foraging female bees and provide pollen for the young in their underground nests. For the male bees, squash blossoms act as a bed and breakfast—the male bees actually sleep in the flowers of squash plants. They spend so much time in the blossoms that the male bees are efficient pollinators along with the females (in most bee species the females do all the heavy lifting for pollination).
Squash bees have a long history with squash plants since both are native to North America. The spread of the squash bee seems to be linked to the spread of farmers and gardeners growing squash. You can learn more about the history of their spread in a great video by Margarita Lopez-Uribe.
Researchers are trying to determine the range of squash bees in the United States and are counting on citizen scientists to help. If you have vine crops in your garden, you can help us survey for these pollinators. Two labs are looking for data, so you can help by filling out two data sheets:
To send information to the USDA Agricultural Research Station (ARS) in Logan, Utah, use this paper form.
A variety of for trucks will be at Kentwood’s End of Summer Food Truck Festival. (WKTV)
By City of Kentwood
The City of Kentwood and GR8 Food Trucks invites foodies and families to explore cuisine from nearly 30 vendors during the fourth annual End of Summer Food Truck Festival on Saturday, Sept. 14.
The free-to-attend community event will run 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. In addition to a cornucopia of food trucks, the event will also feature live music and a beer tent.
“Kentwood’s End of Summer Food Truck Festival is a great way to celebrate the last few days of summer sun in Michigan with friends and family,” said Val Romeo, Kentwood Parks and Recreation director. “Our lineup of local eats, drinks and live music means a whole day of fun for the community.”
Food trucks attending the event include: Alt City Beverage Company, Babatürk Food Truck, Bavarian Inn Cluck Truck, Coffee Rescue, D&D’s Gluten-Free, D&W Street Eatery, Daddy Pete’s BBQ, Daddy’s Dough Cookies, Doughrunts, El Caribe Food Truck, Fire and Rice, Ice Box Brand Ice Cream Bars, Kona Ice of West Grand Rapids, Kool Breze, LLC, Lazy Man BBQ, Nick’s Gyros, NOM NOM Ninja, Patty Matters, Pig Out on the Fly, Porter’s Smokehouse, Pressed In Time, Saladino Smoke, Silver Star Cafe, Sleeping Bear Burritos, Specialty Cheesecake and Dessert Company, Summer Pops, Tamale Rose, Touch O’ Dutch and Underground Cookie Club.
Live music will start at 11 a.m. with The Bootstrap Boys, followed by DJ Snax, Molly and Last Gasp Collective. A beer tent featuring craft beer and cider will be open from 11 a.m. to 8 p.m.
“Food trucks are known for providing a great mix of creative bites from talented chefs with quick service,” said Alan Stone, president of GR8 Food Trucks. “Kentwood’s End of Summer Food Truck Festival is an opportunity to sample a variety of food while supporting several local businesses.”
While entry to the festival is free, cost for food and beverages varies by vendor.
“A wise man once said, ‘In wine there is wisdom, in beer there is freedom, in water there is bacteria.’ “
Benjamin Franklin
New tastes in the area
The local chamber of commerce and the City of Kentwood welcomed Wise Men Distillery and Cooper’s Hawk Winery and Restaurant to town this summer. Been there yet? Visit here for the story.
New art exhibit in St. Joe
Up for a little road trip? St. Joseph’s Krasl Art Center (KAC) opened a show by artists Jon Hook and Andrea Peterson with their immersive installation: Inhaling the Universe, on view starting Aug. 9. It runs through Sept. 29. Visit here for the story.
Polka and beer. What is not to like?
… And the Polish fest is coming
Admission is free to the Dozynki Polish Festival that will be held at Rosa Parks Circle, 135 Monroe Center, from Aug. 23-25, and festival organizers stressed that there will be plenty of inexpensive parking. Visit here for the story.
Fun fact:
Polish peeps in Warren, Mich.
According to Wikipedia — whatever — Warren has the largest population in Michigan of people of Polish ancestry, at about 28,000. Detroit has about 19,000.
