"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."
~ Stanley Horowitz
Pumpkin Path in Wyoming
The City of Wyoming Parks and Recreation Department is excited to once again host the 15th annual Pumpkin Path, a free event for kids and families on Saturday, Oct. 13, at Lamar Park, 2561 Porter St. SW. The event will be held from 4-6 p.m. Local businesses, clubs and organizations will host spaces along the path and will hand out candy, coupons and other goodies. Not only should children expect to receive treats, they should also look forward to a DJ and dancing, jumping in the bounce house and games. Participants are welcome to come in costume or in regular clothes. Read more here.
Woodland Mall’s Fall Fest
Woodland Mall will feature 12 local artisans and other vendors at its first-ever Fall Festival, slated for Saturday, Oct. 13, from 10 a.m. to 6 p.m. Shoppers will have the opportunity to explore handcrafted goods, face painting and kids’ craft activities inside the mall, and enjoy live music by Lana Chalfoun, a 13-year-old singer-songwriter from Grand Rapids. Also featured at the festival will be a free petting zoo on the outdoor plaza, which is located between Celebration! Cinema and Barnes & Noble. Read more here.
And on a more serious theme
What is bravery? How can one person make a difference? These are a few of the questions this Newbery Medal award-winning novel, “Number the Stars,” asks its readers and now its audience. For the first time on Grand Rapids Civic Theatre’s stage, this powerful story of a young Christian girl’s willingness to risk her life to save her Jewish friend is told. Set in Copenhagen, Denmark, during World War II, the story reflects our world’s dark history in an effort to remind us all, good and light continues to be found. Grand Rapids Civic Theatre presents “Number the Stars” Oct. 12 – 21 at its theater, 30 N. Division Ave. Read about it here.
Fun Fact:
In 1584, after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding “gros melons.” The name was translated into English as “pompions,” which has since evolved into the modern “pumpkin.”
And some still think they are 'gross' to eat. Source.
Nearly 65 percent of adult Americans are overweight and more than one in three are obese. It’s an epidemic putting millions of people at risk for a variety of serious health issues.
If you’re overweight or obese, knowing the facts can help you understand the dangers you face and allow you to take control of your options:
FACT: The scale only tells part of the story. It’s important to calculate your body mass index to determine if you are actually overweight or obese. A BMI of 25 to 29.9 is considered overweight; a BMI of 30 or higher is considered obese.
FACT: Health risks associated with a high BMI are compounded by excess abdominal fat. A waist circumference greater than 35 inches for women and greater than 40 inches for men indicates a greater risk.
FACT: Obesity can be caused by genetics, poor eating habits, lack of physical activity—or often a combination of all three.
FACT: Conditions commonly linked to being overweight or obese include arthritis, type 2 diabetes, heart disease, high blood pressure, high cholesterol, stroke, sleep apnea and gastroesophageal reflux disease, also known as GERD. It’s also linked to several kinds of cancer, including esophageal, gallbladder, pancreatic, colorectal, uterine and breast (in post-menopausal women).
FACT: A relatively small change can make a big difference. Losing 5 to 10 percent of your weight can lower your blood pressure and cholesterol levels and reduce risk of other conditions. And a 5 percent to 7 percent weight reduction can prevent type 2 diabetes.
FACT: If you’re ready for a change, set a weight loss goal of one or two pounds per week. A slow, steady loss is more likely to be permanent than dropping weight quickly. Before dieting, see your doctor for a check of your health and medical conditions.
FACT: Increased physical activity can help you lose weight and keep it off. Aim for 30 minutes a day most days of the week. You can sneak activity into your day by taking the stairs instead of the elevator, walking at lunch or using a treadmill at home while watching TV.
FACT: Most weight-loss drugs are intended for short-term use and will only help for about the first six months before losing their effectiveness. Discuss this option with your doctor, and if you choose a weight-loss drug, be sure to combine it with healthier eating and physical activity so you can keep the weight off.
FACT: If you have a BMI of more than 40, or a BMI of at least 35 plus other obesity-related conditions, weight loss (bariatric) surgery may be an option.
Pick and stick to your personal mantra to gain control of your life. (For Spectrum Health Beat)
By Diana Bitner, MD, Spectrum Health Beat
The other day I had lunch with a friend at Panera. I had been craving my favorite Fuji apple salad and was really hungry when placing my order.
I have been avoiding simple carbs for quite some time, so I ordered an apple as a side—not the French baguette I love.
My friend ordered the baguette, and it looked so good! It was so fresh and warm, and I could tell it was crunchy on the outside and soft on the inside—exactly the way I like it.
I remembered my mantra and grabbed my apple.
My mantra is “lean and ease of movement.”
It means I can sit with my knees up like I used to when I was younger (and more flexible). It means no extra weight around my middle, and it also means feeling “light” as I move around. My mantra (and everything it represents) is so important to me.
When I am carrying extra weight, I hate the way my clothes feel—tight and restricted. It makes me feel trapped and reminds me of times when I had to sit and practice piano. When I am lean, I feel healthy and in charge of my health, and I don’t have to shop for bigger clothes (an added bonus).
Why do we make the choices we make? Choices imply active decision-making, but sometimes the decision is made by the act of not deciding.
When I was growing up, there was a sign on the wall in the stairwell of my home that read, “Not to decide is to decide.” I think that says it all.
For example, if I choose to not make my lunch or bring a snack to work, I am choosing to be without good choices throughout the day. As a result of not having a plan for lunch or snacks at work, I am choosing to eat fast food or unhealthy snacks, which are not the best for my mind, my mood, or my waistline.
So, what do you care about?
Do you care about your heart and really don’t want to have a heart attack at 50 like your aunt did? Do you want to feel and look great at 60, unlike your sister who smoked and chose not to exercise?
If you dig deep and get at what you really care about and create a mantra to fit, you will claim power over the day-to-day and significant situations that occur in your life.
It could be as mundane as choosing what to eat for lunch (healthy versus unhealthy) or whether or not to exercise when you don’t feel like it, or as important as finding the courage to quit your job to pursue a new career.
Here are a few questions to ask yourself when creating your mantra:
What do I really want for my life (or health) in the next six months?
When I think about what I really want, what does that mean to me?
What feelings do I experience when I look at what I really want for my life?
What mantra would capture the feeling of what I want?
In what situations would I need/use a mantra?
My mantra helps steer me in the right direction almost daily. Take some time to compose your own mantra and enjoy having more power over the choices you make each day.
The giant pumpkins at the Farm Garden. (Supplied/Peter McDaniel)
By Frederik Meijer Gardens & Sculpture Park
Frederik Meijer Gardens & Sculpture Park is pleased to present the annual fall horticulture exhibition, Chrysanthemums and More! opening to the public today, on Sept. 21. This exhibition, the largest of its kind in Michigan, features expansive displays of chrysanthemums, fall foliage and family-friendly activities. The exhibition will be on display through Oct. 28.
The annual towers of mums at Meijer Gardens. (Supplied/Peter McDaniel)
This year’s focus will be on “Growing Local”, highlighting the local growers, farms, food and drink featured at Meijer Gardens. Guests will enjoy a wide variety of locally grown elements, including decorative, spoon, cushion, and quill chrysanthemums, with “pompon” blooms as small as a nickel to showy “spider” blooms measuring six inches or more in diameter. This exhibition is a feast for the eyes, displaying the versatility of the magnificent mum and much more.
“Our theme this year is ‘Growing Local’,” explained Steve LaWarre, Director of Horticulture. “This is a remarkable way to showcase many of the local suppliers that we work with throughout the year who provide us with thousands of colorful chrysanthemums, gourds, pumpkins and other ornamental items. With this focus on all things local, we have an chance to highlight the wide variety of chrysanthemums and other items grown locally in an exhibition that has become a wonderful fall tradition for our guests.”
Visitors will be greeted with vibrant displays of chrysanthemums from the moment that they arrive and delighted by abundant floral arrangements of these bold blooms as they walk through the scenic corridor inside of the main building. Upon entering the Seasonal Display Greenhouse, a floor-to-ceiling chrysanthemum display will unfold as a focal point. Presentations of a five-sphere topiary, large disbuds and beds of colorful plantings will complement this feature in the nearby Earl and Donnalee Holton Victorian Garden Parlor. Outdoors, expansive beds of lush chrysanthemums will be arranged in large sweeps of color and will be balanced by a variety of ornamental plantings.
Activities such as the Fall Bonsai Show, Giant Pumpkins and Hallowee-Ones are full of family fun throughout the exhibition. Mum Day on October 14 will give visitors a chance to take a walking tour led by horticulture staff, enjoy informational demonstrations and learn more about the chrysanthemum.
The Balk Café will feature seasonal daily dinner specials on Tuesday evenings, with seasonal ingredients coming from Meijer Gardens’ own Michigan’s Farm Garden.
Exhibition Programming
Fall Family Day, Saturday, Oct. 6, 1–4 p.m., included with admission.
Visit the Children’s Garden for lots of fall family fun. Activities include something for all your senses— Press and Pound Color Banners, Autumn-themed Stories, Tree Vest Craft and an “I-Spy” Naturalist Walk about trees.
Herb & Gourd Fest, Midwest Michigan Herb Association and Michigan Gourd Society, Saturday and Sunday, Oct. 13-14, included with admission.
Discover a variety of ways to use herbs and gourds in this annual fall event. A variety of culinary herbs will be featured including hops, the 2018 “Herb of the Year.” Discover the benefits that herbs provide and experience their wonderful fragrances. Kids can participate in a fun art activity with herbs and make their own seed tape to plant in a pot or in the garden next spring. Visit the touchable gourds section and try playing a gourd instrument. Purchase decorated gourds or buy an unfinished gourd and create your own art at home.
Giant Pumpkins at Michigan’s Farm Garden, Saturday and Sunday, Oct. 13-14, included with admission
Enjoy giant pumpkins on display at Michigan’s Farm Garden. Weighing in at hundreds of pounds, these pumpkins will amaze kids and adults alike. Learn all about pumpkins as you sort varieties and answer quiz questions at the Pumpkin Discovery cart. Or try your hand at a pumpkin bean bag toss and play a unique pumpkin game “Which Vine is Mine?” to learn about how pumpkins grow.
Mum Day, Sunday, Oct. 14, 1-4 p.m., included with admission
Enjoy tours and demonstrations led by members of the horticulture department.
Tuesdays at the Farm, Tuesday, Oct.r 16 and 23 , 5-8:30 p.m., included with admission
Eat, drink, and dance in the crisp autumn air. A food truck and the Balk Café will be serving up local fresh fare along with West Michigan beers, hot cider, and adult cocktails. Dance to a string band with accompanying square dance caller.
Many people in West Michigan look forward to the harvest season every year. The freshest produce is available straight from the farms, and activities like corn mazes, hayrides, and harvest festivals make every weekend a treat. Find your favorite way of celebrating the harvest right here in West Michigan.
Harvest-centric events & festivals
The harvest fun starts after Labor Day at Post Family Farm in Hudsonville. Post Family Farm is serving up pumpkin donuts daily. Activities, including hayrides, the nature trail, and tube tunnels, run through Nov. 3rd.
Be a part of the Farm-to-Table Dinner & Tour at Castle Farms in Charlevoix. On Wednesday, Oct. 10th, enjoy a delightful farm-to-table dinner and live music along with a twilight tour at Castle Farms. Catered by Grey Gables Restaurant & Catering, a local favorite, the three-course meal plus welcome tasting will showcase meats and vegetables sourced from local farms.
The St. Joseph area is hosting three harvest-time events in September, starting with their ongoing farmers market every Saturday through Oct. 13th. The festivities continue on Saturday, Sept. 22nd, for Fall Fest. Bring the family for a weekend filled with fun events for all ages. Live music, local tastes, and Lake Michigan take center stage at the new Roots & Brews on Saturday, Sept. 22nd.
A variety of harvest-centric events are coming to Muskegon this fall. In addition to their farmers market, visit Pioneer County Park from Sept. 28th to 30th for the 4th Annual Halloween Harvest Weekend. Decorate pumpkins, hop on the hayride, and celebrate both Halloween and the harvest.
Hosted by the Rockford Chamber of Commerce, the 42nd Annual Harvest Fest is Sept. 28th to 30th. This year will include returning events such as the Classic Car Show and the Chili Cook-Off on Saturday, Sept. 29th, and will also feature children’s activities, a movie in the park, and Scarecrow Building!
Boyne City’s Harvest Festival will take place on Saturday, Sept. 29th. The farm market booths will sell a variety of apples and other harvest items, including pumpkins, squash, apple butter, jam, honey, and cider. When you’re hungry, stop for a bite to eat in one of the many downtown restaurants.
With so many fun, family-friendly fall festivals, Shanty Creek Resorts is the perfect place to stay while celebrating the harvest in northern Michigan. Mark your calendar for the Bellaire Harvest Festival & Scarecrow Extravaganza on Saturday, Sept. 29th, and the 40th Annual Charlevoix Apple Festival from Oct. 12th to 14th. Throughout the fall season, visitors can experience fall color from a new perspective, from a chairlift ride to the top of the mountain or a four-hour fall color tour of one of Shanty Creek Resorts’ four championship golf courses.
Cheboygan’s Fall Fest is Oct. 5th to 7th. A community celebration of Cheboygan’s waterways, trails, and harvesting heritage is presented annually during the first weekend in October. Nearly 50 events are on tap for this year’s festival, with coordination among over 25 groups and organizations.
Visit Battle Creek with the whole family for fun harvest activities. The Pumpkin Festival is Saturday, Oct. 13th, and includes games, pony rides, pumpkin arts and crafts, food, and more. You can also stop by for hayrides every Saturday and Sunday from Sept. 29th to Oct. 28th to enjoy one of fall’s favorite traditions.
Prepare yourself for fall flavors and fright-filled nights with Haven Harvest in South Haven from Oct. 19th to 21st. Taste the flavors of fall as hayrides roll, pumpkins fly, headless horsemen ride, and haunted houses awaken. Experience a true South Haven harvest with apple orchards, bonfires, pumpkin carving, and delicious good-as-grandma’s pies.
The Michigan Maritime Museum is being transformed into a maze of terrifying thrills and chills that are not for the faint of heart on Oct. 19th and 20th. This annual event, now in its fourth year, occurs during South Haven’s annual Haven Harvest Festival weekend.
Virtue Cider in Fennville is hosting their 3rd Annual Apple Fest on Saturday, Oct. 20th. If you can’t make it for the event, or you would like an in-depth look at Virtue Cider’s operations, they host Harvest-Time Tours every Friday, Saturday, and Sunday, where you can learn how they make cider using all Michigan-grown apples.
The Arts & Eats tour through Allegan and Barry Counties may not be until Oct. 20th and 21st, but you can still celebrate the harvest with them in September. Visit some of the tour’s stops this month for a harvest-centric meal, including one serving fresh carrots, green and yellow beans, red skin potatoes, and onions.
Farm fun & produce to bring home
Begin your journey to local farms and farmers markets with the help of Michigan Agritourism. This statewide resource helps keep family farms sustainable, support local economic growth, and provide rich and unique experiences for visitors to make lasting memories.
Corn mazes are a fan-favorite fall activity, and the corn maze at Robinette’s Apple Haus and Winery in Grand Rapids is now open. This year’s theme is Gummy Bears.
It’s time to decorate your porch and bring home fall flavors with the help of Lewis Farms & Petting Zoo in New Era. Take a ride on the apple express wagon to the orchards where you can pick apples yourself, or visit the pumpkin patch and pick out the perfect pumpkin to take home and carve. You can even purchase straw bales, corn stalks, and more to spruce up your front porch. Finish up your visit with a cup of apple cider and an apple cinnamon or pumpkin doughnut.
Twin Oaks Inn is located in downtown Saugatuck, hosting guests in a harvest wonderland. Many guests who stay in the fall visit Crane Orchards and Fenn Valley Vineyards in Fennville, located only 15 minutes away from the inn.
Since September is the beginning of the harvest months, there’s bound to be those looking for fall activities in Mecosta County. Some of the area’s local farmers markets provide plenty of harvest treats. This is where you can find farm-fresh produce which changes as the seasons do.
In addition to the farmers market, Holland has a new restaurant that takes advantage of the early fall harvest. Stop by for one of their unique recipes, or bring the harvest home and see what you can create with these fresh ingredients.
Matthew Stone didn’t need to look any further than the faces of his two children for motivation to lose weight and live healthier.
“You want to see these little people grow up and you start thinking about, ‘What’s going to happen to me?’” Stone said. “I realized that I cannot expect someone else to take care of me, I need to start taking care of myself.”
With the support of his wife, Kristin, and his two children—Henry, 6, and Evelyn, 3—Stone started making big changes.
In July 2016, at the age of 33 and pushing 400 pounds, Stone had gastric sleeve surgery to start his weight-loss journey.
He has since lost more than 150 pounds, weighing in at 232 pounds. He eats well and exercises six days a week, including lifting weights, running and cycling.
“I always say that it’s not that I didn’t have a good life before, but now I am living a better life,” Stone said.
Last year, when he laced up his running shoes for the Spectrum Health Danish Dash in Greenville, Michigan, it had been his first time competing in an official organized run. By the time he competes in the race again this year, on Aug. 18, he’ll have some other 5K races under his belt.
Making changes
Stone said he had always been a big but active kid. Growing up in Midland, he remembers shoveling his dirt driveway in the winter so he could play basketball.
He also played high school sports. As a sophomore, he was a 6-foot-1, 300-pound athlete.
Photo by Chris Clark, Spectrum Health Beat
But the weight kept creeping up.
“It doesn’t seem like much each year, but then you look back and you’re up 50 pounds,” he said.
Over time it became more difficult to ignore the signs that something needed to change.
He married in 2007 and it soon became a growing challenge to keep up with his two young children. He couldn’t buy life insurance to protect his family—his weight made it cost-prohibitive. He had to take medication for high blood pressure.
He then experienced a liver issue, which turned out to be the start of fatty liver disease. His weight, meanwhile, restricted what he could accomplish in the weight room.
“At age 33 I was OK, but it was only a matter of time before I would end up on a bunch of meds,” Stone said. “My body was showing signs it couldn’t keep up.”
He tried to diet but success proved elusive. He’d get discouraged when he didn’t see results.
“I realized that you can’t out-exercise a bad diet,” Stone said. “I can do a lot more damage with my mouth than I can out-do with my body.”
Feeling like he was “chasing his tail,” he signed up for a consultation with a bariatric surgeon.
“I really felt like the surgery was the first step, because when you’re pushing 400 pounds, I knew I was limited, but I didn’t fully understand how limited I was by the weight,” Stone said.
He started off easy, first by walking and then going to the gym and jogging on the treadmill.
“From there, it has taken off,” Stone said.
His current routine is six days of exercise, including four to five days of 60 to 90 minutes of weight lifting at Fresh Start Fitness in Greenville. He also gets in one or two runs per week—each about 3 to 5 miles—and about 30 minutes of cycling on the Flat River Trail or the stair stepper at the gym.
He follows a low-carb, high-fat ketogenic diet. He recently eliminated all sugars, getting all his carbs from vegetables.
Transformation
Stone’s body has indeed changed. He went from a size 56 pants and XXXL shirts to a size 38 and large. He actually enjoys shopping now.
At the beginning, he would catch his reflection in a mirror and not recognize himself.
Photo by Chris Clark, Spectrum Health Beat
But has he really changed? It’s one question he reflects on frequently. He looks to his wife to help him process it.
“I know that divorce rates are high for people who have big weight loss after surgery,” Stone said. “I ask my wife, ‘Have I changed? Let me know if you think I’m changing.’”
As an optimistic, outgoing person, Stone feels more comfortable in his skin now.
“I feel like my body matches my personality now, that it matches who I really am,” Stone said.
He works as a football coach at Greenville High School and as an associate pastor at Greenville First Church of God.
He said his faith and the strong support system from his family and community have helped him in this journey.
“I see this as part of being a better steward of who I am and what I have,” Stone said.
He also hopes he’s providing a good example for his children and his football players.
“For too many years, I just didn’t want to deal with it and make the commitment,” he said. “It’s good for everyone around me and good for me to see this is how we live better. Not that I didn’t live good before, but this is better.”
"If you can't tolerate critics, don't do anything new or interesting."
~Jeff Bezos
Food, glorious food!
Blue Spoon will again be at Kentwood’s End of Summer Food Truck Festival. (WKTV)
And there will be food trucks galore! The free-to-attend event will run from 11am to 10pm, on Saturday, Sept. 15 in the parking lot of the Kent District Library — Kentwood (Richard. L. Root) Branch. Throughout the day, there will be live music, a beer tent and a variety of local eats.
Ferrand Park got quite the facelift, and Wyoming residents are thrilled. The park features a number of new amenities such as a shelter, pathways into the park, architectural features that help to identify the park, and a new, expanded playground area.
Gerald R. Ford International Airport has launched a new app that features real-time flight departure and arrival information, updates on parking availability at the airport, and security wait times. Additionally, amenities such as food and beverage locations, kids play areas, nursing rooms, and the military welcome center are featured on the app.
As the fall color tour season begins to emerge, you’re invited to bring the family out to explore the back-country roads along the Lake Michigan shoreline stretching throughout Van Buren and Allegan Counties.
Nestled along a 30-mile stretch of Michigan’s “Fruit Belt” region lies a collection of orchards, farms, and vineyards known as Lakeshore Harvest Country. Taking full advantage of the “lake effect” climate delivered by the Great Lakes and Lake Michigan specifically, this shoreline area is rooted in agricultural and tourism heritage.
Visiting Lakeshore Harvest Country is a real family affair. In today’s fast-paced, technologically-focused world, it is more important than ever for families to spend quality time together reconnecting and making memories. There’s just something special about seeing kids visiting with the cows, goats, llamas and other animals; or enjoying a snack of fresh picked fruits or vegetables; or watching artists create beautiful pieces crafted from wood, clay, metals and other mediums. Fall also means corn mazes, trips to the pumpkin patch, wagon rides, haunted houses, and countless other family-friendly activities.
Now is the perfect time to stock your refrigerator, freezer and pantry for the upcoming cold-weather with locally-made jams and sauces, flavorfully blended spices, syrups, and honey and other culinary goodies. And, don’t forget locally-made cheeses, fresh-baked bread and pies, and award-winning craft beer, wine, and ciders. Freshly-picked fruits and vegetables are waiting to be canned or preserved for enjoyment throughout the coming months.
It’s also time to start thinking about autumn home décor—corn stalks, bales of hay, gourds, mums and more can dress up your porch, patio or hearth. And, don’t forget the pumpkins for carving as you prepare for Halloween.
Lakeshore Harvest Country publishes a brochure and map which identifies its members and provides additional information about the activities found at each. The map is available at any of the member locations, as well as at the Visitor Bureau offices in Saugatuck and South Haven and Welcome Centers around the state. It can also be downloaded online at LakeshoreHarvestCountry.com.
Lakeshore Harvest Country was launched with a grant from the Michigan Department of Agriculture in 2006 and in 2009 the trail was awarded the “Community Vision” award by the Greater South Haven Area Chamber of Commerce.
It is hard to believe it is time to start putting our gardens, lawns and flowers to rest for the winter. Michigan State University Extension offers these tips to make next year’s spring and summer vegetable and herb gardening easier and more fruitful.
As you pick and preserve your garden’s current crops, take time to prepare your soil for next year’s growing season. Remove all non-bearing, dead and diseased plants as you harvest your current crops. After frost has blackened the leaves on the remaining plants, pull them up and compost them. If they are diseased, take care not to add them to your compost pile, as many pests are able to overwinter and come back with a vengeance next spring.
Easy-to-do fall gardening chores for your vegetables
Remove all weeds and debris. This reduces homesteads for overwintering insects and diseases.
Till the soil. Fall is a great time to oxygenate the soil.
Tilling should be done once in both directions—a rough till is fine in the fall.
Tilling in the fall reduces the need for tilling wet, spring soil. Tilling wet soil is never recommended. Soil can be too sticky in early spring.
Adding organic matter, humus and manure in the fall allows time for it to become married to the soil. Organic matter is not immediately available for plants, so giving it time will have your plants functioning at peak performance earlier next spring.
Microorganisms are not as active in early spring; feeding them in the fall gives your garden a head start in the spring.
You may also choose to till in the organic matter.
A cover crop can be planted as an option to help improve your soil.
Winter wheat and cereal rye are good options for a Michigan garden cover crop.
If you have a very unruly area that has just gone to the weedy side, cover it with black plastic or cardboard and leave it until it’s time to plant in the spring to kill all sprouting seeds.
Easy-to-do fall gardening chores for your perennial herbs
Keeping your herb healthy during the growing season with well-drained soil, regular watering, fertilization and pruning is key to their winter survival.
Most herbs will also benefit from a good 2-to-4-inch mulch cover. Do not mulch heavily until after the first heavy frost—doing so before can actually weaken plants. Winter mulches help maintain soil temperatures and reduce frequent freezing and thawing.
It is a good time to cut dead wood from sage, oregano and thyme. Trim off dead flower heads.
Windbreaks or a covering of evergreen branches may also aid in the survival of many herbs, protecting them from harsh winds that tend to dry out less cold-tolerant herbs.
Blue Spoon will again be at Kentwood’s End of Summer Food Truck Festival. (WKTV)
By City of Kentwood
The City of Kentwood will host the third annual End of Summer Food Truck Festival, with nearly 30 food trucks scheduled to be on hand, on Saturday, Sept. 15. The event is in partnership with GR Loves Food Trucks.
The free-to-attend event will run from 11 a.m. to 10 p.m., in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch. Throughout the day, there will be live music, a beer tent and a variety of local eats.
“We think there’s something for everyone at the End of Summer Food Truck Festival,” said Val Romeo, Kentwood Parks and Recreation director. “It’s meant to be an event you can spend the whole day at enjoying food, drinks and live music and meeting your neighbors.”
Food trucks attending the event include: Blue Spoon Catering and Event Planning (kabob, Tex-mex); Maui Wowi (Hawaiian smoothies and frozen coffees); Ice Box (gourmet ice cream bars); Ananda Ice (rolled ice cream, shaved ice); Doughrunts (miniature topped doughnuts); Patty Matters (gourmet burgers and fries); Silver Star Café LLC (sandwiches, wraps); Moochies (popcorn, ice cream, cotton candy); Fire and Rice (vegan and gluten-free paella); Pig Out on the Fly (pulled pork topped fries); Tamale Rose (tamales, burritos); Coffee Rescue (coffee drinks, frozen lemonade); Kona Ice (shaved ice); Porters BBQ (barbecue); Rise and Grind (coffee drinks, frozen lemonade); Crepes by the Lake (sweet and savory crepes); PorkFat Slim’s (barbecue); Saladino Smoke (barbecue); Do Your Wurst (brats, hot dogs); Underground Cookie Club (gourmet ice cream sandwiches); Lazy Man BBQ (barbecue); Daddy Dough (cookies, with gluten-free and vegan options); D&D Gluten Free (topped fries, rice bowls, chicken tenders, all gluten-free); Summer Pops (gourmet ice pops); Babatuck (gyros, kabobs); D&W Eatery (smoked tacos, smoked vegan options); Detroit’s Original Coney Island (hot dogs, chili dogs); Yochef (gyros, tacos).
“Food trucks offer foodies a delightful mix of talented chefs and fast-food time frames,” said Alan Stone, president of GR Loves Food Trucks. “When we have an event like this where so many food trucks come together, you can really feel a bustling community atmosphere.”
Local live music will be featured on stage starting at 1 p.m. with bands such as Allie Garland, Erika Scherry, Kari Lynch and Orquesta Ritmo.
A beer tent will be open from noon to 10 p.m. and feature craft beer and cider.
Teams of two will be able to compete in a corn-hole tournament during the event. Anyone can register by calling the Parks and Recreation Department at 616-656-5317.
While the festival includes free-entry, cost for food and beverages varies by vendor.
Celebrating its 50th year, the annual Fallasburg Arts Festival is presented by LowellArts and will be held on Sept. 15 and 16. The two-day festival includes 100 fine art and fine crafts booths, timeless craft demonstrations, live music, children’s activities, and food booths.
Hours: Saturday and Sunday, 10am-5pm.
Admission is free.
Location: Fallasburg Park, 1124 Fallasburg Park Drive, Lowell, MI, 49331.
Artist booths are juried and a broad range of different mediums are represented including jewelry, sculpture, ceramics, glass, fiber, mixed media, wood, painting, drawing, photography, floral, basketry, print-making, and more. Demonstrators of traditional crafts are located in the pavilion. Visitors of all ages are invited to watch the artisans at work. Demonstrations include iron forging, mosaic, fly tying, leather craft, origami, quilting, wood carving, weaving, and more.
Musical entertainment is held on an outdoor stage both days of the event, featuring a variety of music styles.
Saturday music line-up:
10:15am The Bruce Matthews Band
11:30am Paddy’s Cure
1pm Fauxgrass
2:30pm Hawks and Owls
4pm Josh Rose and the Founding Fathers
Photo courtesy LowellArts
Sunday music line-up:
10:15am Lighting Matches
11:30am Steam Powered Bluegrass
1pm The Cheater B’s
2:30pm The Adams Family
An enclosed Children’s Area provides children the opportunity to decorate and take home a pumpkin. Food booths offer an array of fall-inspired and festival foods, offered by local community organizations. Visitors are invited to purchase raffle tickets to win one of over 90 artist-made items donated by festival artists or the grand prize quilt created for the event. Annual attendance estimates are 25,000. This year’s event sponsors are Fifth Third Bank, Meijer, All-Weather Seal, and Local Spins.
Fallasburg Park is located off Lincoln Lake Road north of downtown Lowell at 1124 Fallasburg Park Drive, Lowell, MI. Lowell is located 14 miles east of Grand Rapids and 1-hour from Lake Michigan and Lansing. For more information, contact LowellArts at (616) 897-8545, e-mail info@lowellartsmi.org or visit lowellartsmi.org.
What kicks off with a Labor Day Bridge Walk at 10am and goes all day long? Why, the West Michigan Labor Fest at Ah-Nah-Awen Park, from 11am-5pm Monday, Sept. 3rd.
Enjoy free admission all day to the Gerald R. Ford Presidential Museum; free, live entertainment by Rochelle & the Spoilers, Mustang Band, Evidence, Krystal Klear, and Mark Swanson.
Fun things for the kids include a penny throwing contest, free rides on the kiddie Ferris wheel, jump for free in the Bouncy House, free rides on the Berry-Go-Round. Your little ones can also create sidewalk chalk art, enjoy free Country Fresh ice cream, and face painting.
Don’t forget the food: Patty Matters Food Truck, Coney Girl, Saladino Smoke, D&D Gluten-free Food Truck, Kona Ice, and more to be announced later. Dad (and mom) can check out the beer tent.
Local arts and crafters will be selling jewelry, candles, wood, clothes, crocheted items, fused glass art and more.
‘American Made’ car and motorcycle show and shine, with dash plaques to the first 50 cars in the show!
Following record attendance three years in a row, the Michigan Irish Music Festival is expanding its grounds. The festival’s seventh covered stage will be positioned on The Point at Heritage Landing, space previously inaccessible to festival patrons. The Belfast Stage will feature live music, new dining options, beverage offerings, and more.
The Belfast Stage is named for the capital of Northern Ireland, a fitting choice since The Point is the northernmost location at Heritage Landing. Festival-goers will find everything they need near the new stage, including powder rooms with running water, a Blarney Bucks station, a bar, and two food vendors new to the festival. One such vendor is downtown Muskegon favorite Curry Kitchen, who will be serving butter chicken, samosas, and other Indian cuisines. The second vendor, Camzie’s Pizza, will offer two-topping wood-fired pizzas, as well as an Irish pizza option.
The Michigan Irish Music Festival runs from Sept. 13th-16th. MIMF will kick off the 2018 festival with a Pub Preview Party on Thursday night. The Pub Party will give patrons a preview of the weekend with food, beverage, and three bands in the pub tent only. Admission is $5 (cash only Thursday). The full festival opens Friday, featuring over 30 bands on seven covered stages and an extensive selection of food, beverages (domestic beer, Irish whiskey, Irish cider, and local craft beer), shopping, and cultural offerings – including some returning favorites:
The Celtic Highland Games All day Saturday, the Celtic Highland Games return with competitors, both men and women, participating in the stone throw, sheaf toss, 16-lb. hammer toss, weight for height and distance, and the ever-popular caber toss (a log approx. 18’- 20’ long).
John “Red” Shea The author of New York Times bestseller Rat Bastards returns to the festival after captivating audiences back in 2012. Shea talks about his life in the notorious Boston Irish mob, a compelling story of one of the most powerful Irish mobs in American history.
Celtic Beard Bout Presented by Lumbertown Beard Barons, this family-friendly beard and mustache competition celebrates facial hair of all shapes and sizes and the cultural significance of beards in Ireland.
Celtic Canines Come to meet the dog breeds that originated from the Emerald Isle and learn about what each breed was originally intended to do. If you’re interested in owning one for yourself, chat with the owners to find out if the breed is right for you!
Limerick Contest Awaken the poet within you, or just come and enjoy one of Ireland’s most popular literary traditions. Not for the faint-of-heart, experience our local authors’ pithy and humorous takes on subjects such as sex, politics, love, death, and more.
Learn How to Play the Bodhrán This all-ages hands-on presentation is a great introduction to the bodhrán, a percussion instrument traditionally made with a wooden body and goat-skin head and played with a double-headed stick.
How to Speak Gaelic Through presentations and an ongoing exhibit by West Michigan Gaeltacht, patrons can enjoy learning and speaking the Irish language.
Session Tent Festival musicians are joined by walk-in amateurs as they participate in impromptu jam sessions, carrying on the Irish tradition of “session music.” Bring your instrument and join in the fun!
Wake House Visit Cathy Jo and Steve Smith for a glimpse into the cultural traditions of an actual Irish wake. Much more than a funeral, an Irish wake is a celebration of life with three days full of dancing, drinking, and singing.
Advance tickets and festival passes are available online through Wednesday, August 29th, after which tickets are only available at the Heritage Landing box office starting on Thursday, September 13th. Patrons can save $5 per ticket versus the gate price when they buy online. The festival offers an Early-In Free promotion on Friday only from 5-6PM, sponsored by Family Financial Credit Union. Other major sponsors of the festival include G&L, Van’s Car Wash, and Budweiser. For complete festival information, visit michiganirish.org.
First United States Labor Day Parade, Sept. 5, 1882, in New York City.
WKTV Staff
ken@wktv.org
Today’s fun fact(s):
12, six and 1882
The average number of hours a day worked (12) and days a week worked (6) before the Adamson Act was passed in the United States in 1916, which established the modern 8-hour work day. That action came 30 years after the first Labor Day march for workers rights was held in New York City, on Sept. 5, 1882.
Labor Day parades? We’ve got two for you
Looking for a Labor Day parade? Celebrations in Holland at the Annual Labor Day Boardwalk and Pancake Breakfast, Monday, Sept. 3, focused in and around the beautiful Windmill Island Gardens, will include the annual Truck Parade downtown. The big rigs that carry locally-made products rumble through downtown Holland and Zeeland, complete their route by parking at the Holland Civic Center. Also on Monday, in Muskegon, the city will host its annual Labor Day parade. To get the details, click here.
The few; the proud; the very, very full
After 10 hearty seasons, 12,000 brave challengers and nearly 58 million gut-busting calories, the Fifth Third Burger is calling it a career. The Whitecaps will officially retire the Fifth Third Burger’s jersey on Saturday, Sept. 1, during their season-ending home stand against the Fort Wayne TinCaps. For more information on the burger’s last days, click here.
Need a good news story today? We have one
After a less than stellar history as a student, in high school and in college, Justin Mathes began working in education by tutoring youth at various schools, now he is a middle school principal. This is a story for people who need to find what they really, really want to do. For more on Principal Mathes, click here.
Before lacing up, make sure you know the dos and don’ts of nutrition when it comes to exercise. (Courtesy Spectrum Health Beat)
By Christine Khamis, PA-C, Spectrum Health Beat
What to eat before and after a workout is one of the most common questions I’m asked.
Whether you’re a seasoned athlete or just starting your exercise journey, there are some general guidelines.
If you’re looking for advice on meal planning and customization, you can follow up with your health care provider or dietitian.
Pre-workout nutrition
It’s best not to eat immediately before a workout.
Eat larger meals at least 3-4 hours before exercising. Ideally, you should fuel your body about 1 to 3 hours before working out with a small meal or snack.
Carbohydrates are the main fuel for your muscles. The harder your engine is working, the more carbs you need for optimal performance. In addition to carbs, your pre-workout meal or snack should also include some protein. While carbs are the fuel, protein is what rebuilds and repairs your muscles.
Here are some suggestions for pre-workout fuel:
A banana with peanut butter
Plain Greek yogurt with berries
Oatmeal with low-fat milk and blueberries
Apple and peanut or almond butter
During workout
The need to fuel during exercise depends on exercise time and type:
If your workout is less than 45 minutes, focus on water for hydration.
For sustained high-energy exercises that last 45-75 minutes, you need small amounts of carbs throughout the activity to optimally fuel your muscles and performance. Hydrate with sports drinks or a small serving of applesauce every 20-30 minutes.
For endurance exercise lasting 75 minutes or longer, you need 30-60 grams of carbs an hour, such as a handful of raisins or 1 medium banana.
Post-workout nutrition
Getting protein and carbs into your system is even more vital post-workout.
Your body uses stored fuel in your muscles and liver, in the form of glycogen, to fuel your workout.
Ideally, you should get carbs and protein into your body within the first two hours after exercising—the sooner the better.
This gives your muscles the ability to replenish the glycogen you just used and allows for protein and amino acids to repair your muscles.
Here are some ideas for post-workout nutrition:
Recovery smoothie
Turkey on a whole-grain wrap with veggies
Yogurt with berries
When it comes to exercise and nutrition, everyone is different—consider keeping a journal to monitor how your body reacts to meals and pay close attention to how you feel and perform during your workout.
Let your experience guide you through which eating habits work best for you.
After 10 hearty seasons, 12,000 brave challengers and nearly 58 million gut-busting calories, the Fifth Third Burger is officially retiring on Saturday, Sept. 1. Get ’em while they’re still hot.
In honor of the anniversary of the death of Princess Diana, WKTV 25 will be airing a special half hour memorial tribute “Princess Diana: A Tribute To England’s Rose.”
The show will air Monday, Aug. 27, at 9:30 a.m.; Tuesday, Aug. 28, at 6 p.m. Thursday, Aug. 30 at 5 p.m. and Friday, Aug. 31 at 2 and 7:30 p.m.
The husband-and-wife team behind the New York Times bestselling Kate Daniels series will be visiting Schuler books & Music at the end of August. The couple is touring for the release of Magic Triumphs book 10 and the final book in the Kate Daniel series. They will be at Schuler Books & Music, 2660 28th St., at 7 p.m. Monday, Aug. 30.
Fun fact:
In 1518, a “dancing plague” took
over the town of Strasbourg, France.
One woman started it, and others joined her. Within a month, there were 400 people involved. Many died from pure exhaustion.
Which is better? Fast food or sit-down meals? You might be surprised. (Courtesy Spectrum Health Beat)
By Spectrum Health Beat
We admit it. Most of the items in a grocery store bewilder us. We have no idea what to do with them.
We also know beyond a shadow of a doubt there’s no Julia Child or Martha Stewart gene in our DNA profiles.
And while we don’t feel destined for the drive-thru, we do eat out. A lot.
So just what are the health implications for those of us who eat this way?
At least one study finds fast food is actually no worse for your health than full-service restaurant meals.
In fact, diners consume more sodium in sit-down restaurants than they do in fast-food joints.
Regular restaurant meals also scored the worst on cholesterol content, containing an average of 58 milligrams of extra cholesterol compared with home-cooked meals. Fast-food meals only contained an extra 10 milligrams of cholesterol, the researchers said.
This doesn’t mean fast food is good for us, said Jessica Corwin, MPH, RDN, dietitian and community nutrition educator for Spectrum Health Healthier Communities, “it just means that certain fast food items can be the lesser of two evils when compared to restaurant items.”
Excess sodium, in the form of salt, poses a risk for high blood pressure and heart disease. Elevated cholesterol also hurts heart health.
To compare eating habits in different settings, the research team sifted through seven years of data collected by the U.S. National Health and Nutrition Examination Survey.
Nearly 18,100 American adults were asked on two occasions to describe the meals they consumed in the preceding 24 hours.
If you’re watching your weight, eating at home wins out, hands down. The study found that on average, people who frequent fast-food places and full-service restaurants consumed nearly 200 additional calories compared to those who cook their meals at home.
An upside of dining in restaurants? The meals are actually healthier than fast-food meals or home-cooked meals when it comes to containing certain key vitamins (B6, vitamin E, vitamin K, copper and zinc), as well as potassium and omega-3 fatty acids.
“People do fuel up with more nutrient-packed meals at restaurants,” Corwin said. “But the added nutrition comes with more salt and cholesterol. That’s the downside.”
Food rules: An eater’s guide
Whether eating at home or out, choose fresh, seasonal, locally-grown, whole foods whenever possible, cooked from scratch. Granted, this isn’t always realistic for today’s hectic lives of dual working parents, Corwin acknowledges.
For days when we need to rely on ready-to-eat (or ready-to-heat) options, whether fast food, takeout or restaurant fare, here’s what she says to look for:
Foods or entrees that include fresh, steamed, baked, or grilled vegetables and lean meats
Fruits, vegetables, green salads with lean protein, and broth-based, beans or lentil soups.
Key words like grilled, fresh, baja, lean, baked, steamed
Size—choose the small option when available, or a kids meal for a smaller portion, with apple slices in place of the fries and a small milk or water rather than a soda or juice
“It’s tough to go wrong when you aim for the basics, with foods as close to the source as possible,” Corwin said. “A grilled chicken or bean-based salad with a balsamic/olive oil vinaigrette served on the side is a winner. I prefer an olive oil-based dressing over a low-fat or fat-free dressing as manufacturers tend to crank up the sugar as they remove the fat.”
Case in point? McDonald’s Newman’s Own low-fat sesame ginger dressing has more than 2 teaspoons of added sugars in a single 1.5 fluid ounce packet.
Finally, we should remember that ‘the customer is always right’ and speak up to ask for what we want, Corwin said.
“Ask for your burger to be served without the special sauce and cheese, choose a small chili over the large, or request that your chicken be grilled and your potato come without the extra salt, sour cream and butter,” she suggested.
If nothing else, she said, ask for the extras to be served on the side.
“That way you are the one in the driver’s seat, determining just how much will be added to your plate,” Corwin added.
It’s important to take care of our planet, and luckily, many West Michigan businesses are helping, one step at a time. These organizations that are making sure they’re taking care of the environment, while still providing the best experience for travelers. Keep an eye out for some of the green practices that West Michigan businesses are adopting next time you stop by.
Environmentally friendly places to stay
Grand Rapids’s CityFlatsHotel is the first LEED Gold-certified hotel in the Midwest. In addition, AHC+Hospitality properties, located in downtown Grand Rapids, each participate in green initiatives. The Downtown Courtyard Marriott ships partially used soaps to Clean the World, where they are sanitized and sent to people in need. The nearby Amway Grand Plaza is going strawless across all of the hotel’s outlets, while the JW Marriott focuses on recycling throughout the hotel. These properties are all helping preserve the environment.
In Mecosta County, being eco-friendly is something that hospitality businesses have been doing for years. Most of the hotels have a detailed green program as part of hotel policy. The Holiday Inn and Conference Center is the best example of a company with an eco-friendly initiative, known as the “Green Engage” system.
Crystal Mountain in Thompsonville is dedicated to sustainability throughout all of the resort’s offerings. For their Farm-to-Table series, the Crystal Mountain culinary team works with local farms, making personal visits to build a custom three-course menu. Their spa has also been named Sustainable Resort Spa Of The Year by Green Spa Network. Relax knowing that your stay at Crystal Mountain comes with an eye for sustainability.
Eat and drink with sustainable initiatives
Downtown Market (file photo)
The Downtown Market in Grand Rapids was the first market in the country to receive LEED Gold certification. Inside and outside, from the ground to the rooftop, Downtown Market has put thoughtful effort into making an environmentally friendly facility.
The Mitten Brewing Company in Grand Rapids has successfully launched its new Sustainability Program. With the craft beer industry a driving force in the Michigan economy, it is important that they implement a program for environmental responsibility. In the first few months, they replaced much of their disposable materials, such as napkins, straws, and trash bags with eco-friendly industrial compostable alternatives. They have begun to track data and progress toward a more water-efficient establishment, a task not easily undertaken in the brewing industry. Upcoming projects include partnerships with BarFly Ventures Sustainability Program as well as evaluating the energy efficiency of their buildings.
Brewery Vivant, also in Grand Rapids, is the epitome of an eco-friendly business here in Michigan. They’re the first LEED-certified microbrewery in the world, and they’re a certified B Corp, a Gold-level, bicycle-friendly business, and, in 2016, they installed 192 solar panels atop the brewery and pub, making them the 31st largest brewery solar array in the world. Their dedication to being eco-friendly continues with their use of local farms, meaning that the ingredients going into your beer or meal is being produced not too far away.
Being green and environmentally-friendly doesn’t tell the whole story at Bell’s Brewery in Kalamazoo. They view sustainability as the capacity for their business to thrive in future generations, all while using practices that focus on good environmental stewardship. They want to act in ways that provide benefits now and for generations to come. Reducing impact, increasing energy efficiency, and recycling only scratch the surface. Bell’s invites you to join them for a free brewery tour in Comstock and Kalamazoo to learn more about how they approach sustainability. Reserve your tour on their website.
Be green the next time you decide to go out with your friends for a cold one. Arcadia Brewing Company in Kalamazoo has a pet-friendly beer garden with direct access to the Kalamazoo River and Kalamazoo River Valley Trail. This means that you can get to Arcadia by kayaking, canoeing, biking, and walking. Instead of driving, hop on one of these trails next time you make your way to Arcadia. They also installed 536 solar panels in 2016, generating equivalent to roughly 25% of the brewery and tavern’s total consumption.
Grand Rapids Brewing Company (courtesy Barfly Ventures)
Virtue Cider in Fennville minimizes environmental impact in many aspects of their business. They purchase fruit direct from local farms in southwest Michigan, which keeps the supply chain short and their carbon footprint small. Their cider houses use extremely minimal climate control, just as traditional European cider makers did and still do today. In fact, their fermentation cider house is underground, which maintains a more consistent temperature year-round without climate control. You can view these facilities during one of their regularly offered tours. Additionally, the Michigan Agriculture Environmental Assurance Program named Virtue Cider an Environmentally Verified Farm in December 2016, a distinction that they are very proud to have earned.
Barfly Ventures is working hard to be sustainable across all 14 of their locations. These include HopCat in Lansing, Kalamazoo, and Grand Rapids, Grand Rapids Brewing Company, and Stella’s Lounge in Grand Rapids, all of which participate in this program. Through their various sustainability efforts, Barfly Ventures has been able to divert waste, recycle, protect clean water, and be more energy efficient.
Visit the Holland Farmers Market on Wednesdays and Saturdays, and support local agriculture. By purchasing locally grown produce, you’re helping to cut back on packaging and emissions that would otherwise be used to transport goods to grocery stores from across the country.
Things to do while going green
When looking for eco-friendly practices and sustainability take notice of the historic architecture and charming small towns throughout West Michigan. They epitomize the green effort, and one of the shining examples of preservation in this part of the state is the historic Tibbits Opera House in Coldwater, built in 1882. According to the National Trust, “The greenest building is the one already built.” The organization affirms, “historic preservation is the very definition of sustainability: a smart, efficient way to reuse a community’s resources and keep its character at the same time.”
Saugatuck Antique Pavilion is not only reducing, reusing, and recycling, but they are also updating their lighting system throughout with LED lighting in an effort to cut down on energy use. Stop by the Saugatuck Antique Pavilion and save both money and the planet!
Courtesy Saugatuck Antique Market
Park the car and make your way around Muskegon on your bike. They have over 100 miles of trails for you to explore, including the paved Musketawa Trail from Muskegon to Marne through farmlands, wetlands, and villages. When you bike through West Michigan, you’re saving the Earth from your car’s emissions, so give it a shot. The environment will thank you.
The business of vacationing itself in South Haven makes it easy to go green. Downtown, the river, beaches, and attractions are all within walking distance. You can easily park your car for a week and never have the need to drive, reducing greenhouse gas emissions. Enjoy the refreshingly clean breezes of South Haven.
Yassou! celebrates the culture and traditions of the Greek Orthodox people. There’s something for everyone — from a great, live band and dance demonstrations, to wine tastings and cooking classes. The food is to die for — appetizers, full meals, sandwiches and side items — and you won’t want to miss the baklava. Trinkets beckon from vendors’ stalls.
Be sure to join hands with members of the dancing circle and dance! Beginners are always welcome. Traditional Greek dancing brings the community together at key points of the year, such as Easter, the grape harvest or patronal festivals; and at key points in the lives of individuals and families, such as weddings.
Yassou! will be held at Holy Trinity Greek Orthodox Church at 330 Lakeside Dr. NE between Fulton and Michigan. Limited numbers of handicapped spots will be provided within steps of the main admission. Beyond that, nearly 1,000 parking spaces have been reserved within the immediate vicinity of the event. An air-conditioned shuttle is available to transport festival-goers to the event.
For bus riders, Holy Trinity Greek Orthodox Church is conveniently located within steps of a Grand Rapids ‘Rapid’ bus stop– bus Route 14 to be exact.
This year, Yassou! will be supporting the Children’s Advocacy Center of Kent County (CAC) as its charity sponsor. The CAC is a nonprofit, community-based organization that is dedicated to the awareness and reduction of child sexual abuse. For more information, go here.
The dilemma is all too familiar: It’s Monday morning, you walk into your office and see that someone has left a big box of donuts in the break room. Then, your co-worker tells you there will be cake later for yet another birthday celebration.
One thing’s for sure. You’re not alone.
A new federal government survey found that about one-quarter of Americans “acquire” nearly 1,300 calories at work every week. Even worse, the survey only included foods people didn’t bring to work themselves, and food they didn’t purchase from outside vendors.
“The majority of the calories people got at work, people didn’t pay for—70 percent of the calories were free,” said study co-author Stephen Onufrak, an epidemiologist at the U.S. Centers for Disease Control and Prevention.
The food and beverages that were most commonly obtained at work, he said, were:
Coffee
Sugar-sweetened soft drinks
Sandwiches
Tea
Cookies
Brownies
French fries
Pizza
Salad
Water
Diet soft drinks
When the researchers looked at the foods by calories, pizza was the leading source of calories obtained at work, followed by sandwiches and regular soft drinks.
Onufrak said the foods obtained at work might have been lunch—some workplaces did have onsite cafeterias and foods purchased at an employee cafeteria were included in the survey.
The study included more than 5,200 people from a nationally representative group that completed a U.S. Department of Agriculture survey in 2012 and 2013. The volunteers answered questions about the foods they obtained at work over a seven-day period. They only reported food they acquired at work, and they didn’t say whether or not they ate the foods.
Onufrak said the survey didn’t ask about what people ate at home, so it’s hard to know for sure if they continued eating foods that were high in refined sugar, salt and empty calories once they left the office. But he said that based on other research he’s done, “a lot of the eating patterns we saw tend to be consistent.”
The findings show that employers have an opportunity to improve their workers’ health, he said.
“If you look at data on worksite wellness programs, they’re effective at getting people to have healthier behaviors, reducing health care costs and reducing absenteeism. I think encouraging a healthy diet is an essential part of a worksite wellness program,” Onufrak explained.
Nutritionist Samantha Heller noted that offering healthy fare could provide a benefit to employers, because employees who eat well “will feel better, will have more energy and can focus better.”
Heller, who’s with NYU Langone Medical Center in New York City, added, “When we feed our bodies well, our bodies and brains respond. It’s a win-win for the company and the employees.”
But what if your workplace doesn’t offer healthy options? The best option may be to bring your own lunch, Heller suggested. That way, you’re in charge of what foods are available to you, and it saves you money.
If you don’t bring your own lunch, she said, you should do some scouting to see what healthy food choices are available around your workplace. And it’s a good idea to do this when you aren’t hungry.
And what about all those free sweets at work?
“People bring a lot of treats to work. People like to feed each other to show affection. But it’s OK to say no to the birthday cake or the brownies. It’s always going to be somebody’s birthday or another celebration. Decide ahead of time that you’re going to say no to treats at work,” Heller advised.
Onufrak is scheduled to present the findings at the American Society for Nutrition annual meeting in Boston. Research presented at meetings is considered preliminary until published in a peer-reviewed journal.
For help developing better eating habits, visit Spectrum Health Nutrition Counseling or schedule a personalized appointment by calling 616.391.1875.
The answer could be yes if you use the towel for many purposes, have a large family and are not a vegetarian, according to a new study of germs lurking on towels.
Forty-nine percent of the kitchen towels collected for the study were laden with bacteria, and the bacterial count increased with the number of family members and kids, researchers from the Indian Ocean island/nation of Mauritius reported.
“Cross-contamination is happening in the kitchen, and those bacteria could reach our food and cause food poisoning,” said lead researcher Susheela Biranjia-Hurdoyal. She is a senior lecturer in the department of health at the University of Mauritius.
Specifically, the researchers found that towels used for a variety of tasks—such as wiping utensils, drying hands, holding hot utensils or cleaning surfaces—had more bacteria than towels used for one task. In addition, damp towels had more bacteria than dry ones, the investigators found.
Of the 49 samples that were infested with bacteria, 37 percent had Escherichia coli (E. coli), 37 percent had Enterococcus, and 14 percent were infected with Staphylococcus aureus (S. aureus).
For the study, Biranjia-Hurdoyal and her colleagues sampled 100 kitchen towels that had been used for one month. They classified the types of bacteria on the towels and also how much bacteria was present.
Higher rates of S. aureus were found among low-income families and those with children, the findings showed. The risk for E. coli was higher in damp towels than dry ones, from towels used for several jobs rather than single-use ones, and from those used in non-vegetarian households.
Both E. coli and S. aureus were found at higher rates in families with non-vegetarian diets.
E. coli is a normal bacteria found in the intestine and is released in large numbers in human feces. S. aureus is a bacteria found in the respiratory tract.
The researchers’ advice? “Avoid humid and multi-usage towels,” Biranjia-Hurdoyal suggested.
Kevin Sauer is an associate professor of dietetics at Kansas State University College of Human Ecology in Manhattan, Kansas. He said, “The key advice is to remain attentive to food safety when preparing food in the home, which includes proper hand-washing, avoiding cross-contamination, and cooking and storing foods at the right temperatures.”
In a food-handling study he did in 2015, Sauer found that cloth towels were the most contaminated.
“However, even when provided with disposable single-use paper towels, participants were still observed using these in a way that led to additional contamination of contact surfaces,” he noted.
Sauer advised that people should avoid using towels in place of hand-washing, because they can easily become contaminated with harmful germs from raw meat and poultry juices.
“Furthermore, reusing contaminated towels to wipe hands or other surfaces can easily lead to cross-contamination, and therefore should not be reused throughout meal preparation, since they too can contribute to contamination of hands, surfaces or other food products,” Sauer said.
Findings from the study were scheduled for presentation at the American Society for Microbiology meeting, in Atlanta. The findings should be considered preliminary because they have not yet been published in a peer-reviewed medical journal.
According to Jessica Corwin, MPH, RDN, community nutrition educator for Spectrum Health Healthier Communities, and Kristi Veltkamp, an outpatient dietitian at Spectrum Health Blodgett Hospital, we should all follow these key tips to avoid cross-contamination:
Always wash your hands with soap and water before preparing or handling food.
Keep raw meat, poultry and seafood securely wrapped to prevent any juices from contaminating prepared dishes and raw foods.
Take time to rinse fresh fruits and vegetables under running water. Scrub any firm-skinned produce with a vegetable brush.
Avoid re-using towels, platters or utensils that were used with raw meats.
Corwin urges people to follow food safety precautions, even if they ignored them in the past and didn’t feel any ill effects.
Not everyone responds to infections the same way. Those most at risk of serious complications include small children, pregnant women, the elderly and those with compromised immune systems.
The City of Kentwood announced today that Kalamazoo Avenue from 52nd Street to 60th Street is slated to be closed from 9 a.m. to 3 p.m. on Thursday, Aug. 2 while the road receives a joint repair treatment.
The MSU Extension Master Gardener Program changes lives. Committed to improving the quality of life in Michigan through horticulture-based volunteerism and beautifying communities throughout the state, the program provides instruction in basic, research-based horticulture science to motivated and active gardeners through an adult (18 years or older) educational program offered by MSU Extension. More info here.
We’ve been fed alternative facts: There is no such thing as multi-tasking. You’re not doing two things at once, you’re switching back and forth. And if you have three or four or five things going, your performance suffers.
Your little one’s first day back to school isn’t that far off. Now is the time to think about new strategies for a productive school year. (Courtesy Spectrum Health Beat)
By Sue Gunnink, Spectrum Health Beat
It’s always difficult transitioning from the laid-back summer schedule to the hectic schedule of the school year.
It usually takes a good month or so to get back into the groove, at least to where you feel confident everyone in your household is back on track.
And once you’ve gotten into the groove again, don’t you wish you could keep it going all year long? Wouldn’t it be great to keep everything running smoothly ’til next June?
It just so happens that a few handy tips can keep your family functioning like a well-oiled machine, at least when it comes to nutrition and meal preparation.
We all know that one of the best tools in the toolbox is the lunchbox.
Here’s how to keep your meals on track all year long:
Pack ahead
Pack lunches the night before to avoid the rush in the morning. This gives you more time to plan meals, which increases the chances you’ll select nutritious foods. Have your kids get involved in the lunch packing, too. They’re more likely to eat the food in their lunch when they’re involved in the process.
Be a portion pro
To simplify lunch preparation, cut your fruit into individual portions for the week. For example: If you have three kids and want them to have fruit each day of the week, you can cut 15 containers of fruit on Sunday night.
Get stocked and ready
For after-school snacks, consider stocking healthier items that are easy to grab, such as trail mix, unbuttered popcorn, or peanut butter on sliced apples or pears.
Coordinate schedules
Plan dinners in advance. On Sunday night, take a moment to survey your family’s schedule for the coming the week, identifying nights that involve sports practice, school activities, special events and so forth. Plan the meals accordingly. Consider having one night where your child is responsible for coming up with a meal.
Prep and freeze
Consider preparing and freezing meals well in advance. Once every few months, you can make a large batch of a particular food item, such as lasagna, then divide it into dinner portions. These can be frozen and labeled for easy use later on.
Are you interested in learning more about balanced nutrition? Schedule a personalized appointment with a Spectrum Health registered dietitian or call 616.391.1875 to register for a group class series.
Are you looking for that extra burst of energy in the middle of the day? How about your teenagers? Are you or your teenagers consuming energy drinks? Frequently, parents question how safe energy drinks are, especially for teenagers.
Caffeine Content of Energy Drinks
Energy drinks contain caffeine and may contain other stimulants such as taurine and guarana. According to the Mayo Clinic, excess caffeine consumption can lead to irritability, nervousness, insomnia, an increase in heart rate and increased blood pressure. Caffeine consumption can be harmful for children with certain health risks. Another reason for concern is that the amount of caffeine in each type of drink varies considerably and the caffeine content may not be listed on the beverage container. The American Academy of Pediatrics (AAP) provides a listing of caffeine content by specific energy drinks that shows caffeine content varying from 70 mg. to over 200 mg. per eight ounces. The AAP has also recommended that children and adolescents should avoid energy drinks altogether.
Calories from Energy Drinks
Energy drinks and other sugary beverages, like soda, add extra calories without other important nutrients that children and teens need for growth. For example, one popular energy drink contains 130 calories and 34 grams of carbohydrates in an 8.3 ounce serving. These calories and carbs in an energy drink are higher than a cola. The National Health and Nutrition Examination Report 2017 (NHANES) found that only 33 percent of youth ages two through 19 met the 2015-2020 Dietary Guidelines for American recommendations to limit added sugars intake to less than 10 percent of total calories. With the higher prevalence of obesity in the United States, reducing sugar consumption is an important strategy towards achieving and maintaining a healthier weight.
Better Beverage choices
In order to avoid consuming caffeine and other stimulants from energy drinks and soda with added sugars, find other ways to quench thirst and to energize. Of course, water is the best choice when it comes to quenching thirst. Try adding fresh fruit slices, such as lemon or orange, to keep it interesting for kids. Low-fat milk and diluted fruit juices are also nutrient-rich choices. Limiting added sugars is recommended in the 2015 Dietary Guidelines. Consumption of beverages with added sugars can easily increase sugar intake above 10 percent of calories, which makes it difficult to achieve a healthy eating pattern.
Choose movement to increase energy
Physical activity increases our energy levels and burns calories too. The next time your children or teens are feeling tired in the middle of the afternoon, think carefully before reaching for an energy drink. Instead, suggest a short walk. Physical activity increases blood flow and results in feeling more energetic.
Kentwood City Hall and the surrounding area will be buzzing with activity on Aug. 11 as the community’s Celebrate Kentwood event returns for a day of fun and celebration.
This year’s festival will be one jam-packed day of events at City Hall and the Kent District Library’s Kentwood (Richard. L. Root) Branch featuring family-friendly activities, local food vendors, community booths, a beer garden and live music.
Also returning to the annual festival will be the classic car show and Kentwood’s Got Talent. Modeled after the popular TV show, the talent competition will feature singers, dancers and other performers from the community.
“The 50th Anniversary Celebrate Kentwood festival was such a great event that the fun, food, and entertainment will return on Aug. 11,” said Kentwood Mayor Stephen Kepley. “All of West Michigan is welcome to join as we enjoy the diverse culture and talent that makes Kentwood a desired place to work and raise a family.”
The day will rev up at 9 a.m. with the classic car show, featuring dozens of antique, classic and one-of-a-kind cars. Also kicking off the day will be a myriad of local vendors at the Kentwood Farmers Market, offering fresh produce, popcorn, cheese, honey and more.
A variety of family-friendly attractions will be on-site from noon to 4 p.m. There will be inflatables for kids to climb, and carnival games to enjoy, among other kid-friendly activities.
A previous Kentwood’s Got talent contestant. (WKTV)
Featured talent from around West Michigan will take the stage at noon for Kentwood’s Got Talent. The winner will receive a $500 cash prize. Contestants will have up to five minutes to wow the judges with their talents. The show begins at noon and is free and open to the public.
Food trucks will gather behind City Hall at 11 a.m. to offer a variety of savory and sweet snacks and beverages. Community booths from all over West Michigan will also line the streets. A beer garden will be open to adults 21 and older from 12:30 p.m. to 10 p.m.
Live music will be featured on the main stage throughout the evening. The lineup includes: 2:30-4 p.m., Allie Garland & Awesome Sauce; 4:30-5:30 p.m., Hannah Rose and the GravesTones; 6-7:30 p.m., Asamu Johnson and The Associates of The Blues; and 8-10 p.m., Avalon Cutts-Jones Music.
Celebrate Kentwood’s presenting sponsor is DTE Energy Foundation. Platinum level sponsors are Macatawa Bank and NN Mobile Solutions. A full list of sponsors is available online.
The Parks and Recreation Department is seeking volunteers for Celebrate Kentwood. There are also openings for the car show and for community booths. Sign-up information and a timeline of events can be found online here.
School garden advocates have multiple anecdotes that they can share to illustrate the value of including experiential garden education in curriculum and educational programs. They talk about how their students are more engaged, more willing to interact with the subject matter, more likely to eat the food they grow and sometimes even more likely to eat other produce items. Beyond anecdotes, there have been relatively few research studies that address the effects of engaging with school gardens, but researchers are working to change that.
Over the last decade or so, there have been an increasing number of research studies looking at the impacts of school garden education. When the results of these studies are compiled, trends and recommendations are more meaningful, and the experts agree. The Center for Disease Control has a panel of appointed experts that address public health issues. The Community Preventative Services Task Force (CPSTF) provides evidence-based findings and recommendations about community preventative services to improve public health. The task force decided to focus on school gardens last year, ratifying a report that reviewed several recent research studies in December of 2017 entitled Nutrition: Gardening Interventions to Increase Fruit and Vegetable Consumption Among Children.
The task force conducted a systematic review of 14 recent studies that investigated gardening interventions for youth. The studies were conducted in a variety of settings with youth ages 2-18. Study sites included early care and education, schools, after-school programs and communities. Studies were conducted in 4 different countries: United States, Australia, Canada and the United Kingdom.
Results showed that gardening activities increased youth consumption of vegetables and fruits in 13 of 14 studies. When the results were analyzed in relation to increasing vegetable intake alone, 12 of 14 studies showed an increase. Interestingly, fruit intake alone did not change significantly for any of the studies. The amount of vegetable and fruit intake was increased when gardening interventions were combined with nutrition education interventions, rather than just gardening alone.
The results of this review show that there is increasing evidence that garden interventions for youth can and do have an impact on increasing healthy eating habits. The review specifically recommends pairing gardening and nutrition interventions for increased success in fruit and vegetable consumption. Other recommendations included involving parents and caretakers in interventions and to share healthy eating messaging in the home, extending the garden education opportunities in harsher climates through season extension techniques and hiring a garden coordinator when possible that is dedicated to the upkeep and coordination of the garden.
While this review is something that school garden advocates can point to as evidence that school gardens do have an impact, there is still a need for further research that investigates potential benefits of school gardens.
You can preserve cookie dough in the freezer just as you can freshly-baked cookies.
Properly frozen dough ensures that your dough will make great cookies when the time is right. Simply follow a few steps offered by Michigan State University Extension.
Tips for freezing baked cookies:
Before freezing your baked cookies make sure they are completely cooled.
Wrap your cooled cookies individually in plastic wrap and store them in a freezer bag or an airtight container.
Cookies can also be placed between layers of waxed paper in the container. Make sure the top layer is covered with wax paper, plastic wrap or aluminum foil so that very little air will get to the cookies. The individually wrapped cookies will store longer.
Freeze frosted cookies, uncovered, until they are firm and then pack them in a freezer bag or an airtight container.
Label the freezer bag or container with the date and type of cookies.
Tips for freezing cookie dough:
Drop unbaked cookie dough onto cookie sheets and place in the freezer until frozen.
Transfer the drops of frozen cookie dough into freezer bags or airtight containers.
Remove as much air from the freezer bag as possible or if using a storage container make sure the top layer is covered well with wax paper, plastic wrap or aluminum foil so that very little air will get to the cookie dough.
If you choose to freeze the entire amount of dough and then thaw it later, to make into individual cookies, wrap the dough with wax paper or saran wrap and then place it into a freezer bag or airtight container.
Label the freezer bag or container with the type of cookie dough and the date.
Keeping air away from cookie dough or baked cookies helps to prevent freezer burn. Freezer burn is not a food safety risk but it affects the appearance and flavor of cookies and dough. It looks like grayish-brown leathery spots on the frozen food. Freezer burn occurs when air reaches the food surface and dries it out.
The suggested storage time for both cookie dough and baked cookies in your 0 degrees Fahrenheit freezer is no more than six months. Most people have no problem eating their cookies within this time-frame! Freezing cookies and cookie dough is both a money and time saving activity that has very tasty results.
Railtown Brewing Company will hold its grand opening of its new expanded building and offerings on Monday, July 16 — and if you liked its beer, you’ll still like its beer; if you liked the fun atmosphere, you’ll love the extras available; and if you had wished Raltown had its own kitchen, your wish has been answered.
Railtown’s new location is located at 3595 68th Street SE, Dutton, but just across the border with Kentwood, and near the brewery’s original location. It will have two floors, an outdoor patio and will seat over twice as many guests as the original space.
“Some of the key gains from this new space is a kitchen, larger bar, more taps, more brewing capacity, reserved seating area availability, and patio,” Railtown co-founder Gim Lee said to WKTV in a previous interview. “The tap room will include a mezzanine with additional seating and space that can be reserved for parties and meetings.”
Gim and Justin Buiter opened the brewery in late 2014.
Railtown Brewing previously allowed patrons to bring their own food, but the new space has a kitchen that, according to other media, “will serve American pub grub with some cultural flavor. Dishes will take inspiration from Chinese, Korean and Dutch cuisine,” we are told.
I’m sure there is a beer for that!
For more information on Railtown Brewing Company, call the taproom at 616-881-2364 or visit railtownbrewing.com (leads to a Facebook page).
Seasons’s final GRPM Beer Explorers night might dangerous
Alas, the final 2017-18 season Beer Explorers at the Grand Rapids Public Museum will soon be poured as the museum is partnering with Perrin Brewing Company on Thursday, July 19 to share “the dangers of fruiting beer.”
Wait; there is a danger in that?
Perrin Grapefruit IPA (Supplied)
“Fruiting beers can be challenging, but Perrin Brewing Company, and its talented brewers, has perfected the process,” according to supplied material. “The company currently boasts a full menu of fruit beers, and in this final Beer Explorers participants will have the opportunity to try three vastly different fruit beers, from Grapefruit IPA to Passion Fruit Gose to Razzberry Blonde!”
In the class, participants will learn how the three beers differ from each other, as well as the stories behind other Perrin fruit beers. Participants will also have the chance to taste the fruit concentrate that goes into these beers, and learn unique facts about fruit beer brewing — did you know there is 1.1 grapefruits per pint of Grapefruit IPA.
Not usually much for fruit beers, but I must admit that sitting on the outside area at Perrin Brewing Company’s Comstock Park pub and sipping a Grapefruit IPA (5 percent ABV, 35 IBU) would go down pretty well on these hot West Michigan summer evenings.
Anyway, the class begins at 6:30 p.m. and will be held on the first floor of the Museum. Participants will have access to the museum’s first two floors to explore. A cash bar will be available.
Tickets for the event are $10 for museum members and $20 for non-members. Participants must be 21 and older. GRPM is located at 272 Pearl Street, NW. For information and tickets to Beer Explorers, visit grpm.org.
Grand Rapids Brewing set to release first bottle-conditioned brews
(Supplied Grand Rapids Brewing/Nate Spangenberg)
Grand Rapids Brewing Company’s new specially bottled brews. (Supplied/GR Brewing Co. and Nate Spangenberg)
Grand Rapids Brewing Company will release two limited-edition bottled beers, including its first-ever bottle-conditioned release — limited run of 150 bottles of bottle-conditioned Sur La Lune and Sur Les Nuages — available to the public at GRBC Saturday, July 14, beginning at noon.
GRBC mug club members (and lucky you if you are) will have exclusive access to purchase the bottles two hours prior to the public on-sale. All buyers will be limited to one bottle of each beer on the release day.
Sur La Lune golden ale, French for “on the moon,” was created to be bottle conditioned — a process that includes extra blast of yeast and sugar and a second period of fermentation once bottles are corked and caged similar to a Champagne bottle. The process allows carbonation to occur naturally, with “the pressure of the cork on the additional yeast and sugar enhances flavors, carbonation, aromatics and alcohol content,” or so we are told.
“Bottle conditioned beers have more depth and character than their draft counterparts and a finer carbonation and mouth feel, plus corks and cages are just fun and fancy,” Ernie Richards, GRBC’s “brewhouse alchemist”, said in supplied material.
Sur La Lune also will be available on tap for samples and comparison.
Its companion beer, Sur Les Nuages — “on the clouds” — first appeared in the 2017and comes from the same base recipe as Sur La Lune, but is force-carbonated, capped and fermented solely with a yeast isolate.
For more information on the Grand Rapids Brewing Company and the special releases, visit grbrewingcompany.com .
Green Door’s Get Lost Vodka earns (inter)national honor
Kalamazoo’s Green Door Distilling Co. submitted its Get Lost Vodka to April’s New York International Spirits Competition and announced last week it had claimed a silver medal, along with a tasting score of 92 – outscoring many nationally recognized brands, such as Belvedere, Grey Goose and Ketel One.
(Supplied)
“In a competitive landscape that saw over 600 spirits submitted for consideration, including many exceptional spirits from our own great state, we’re extremely honored to accept this recognition from the judges,” Jon Good, president and head distiller, said in supplied material. “We believe this is a reflection of the time and effort that goes into crafting spirits and the exceptional ingredients that we source.”
The competition also awarded Green Door the title of “Michigan Vodka Distillery of the Year”. Along with these recognitions comes the opportunity to compete in several other international competitions.
“The recognition that Get Lost Vodka has generated, not only from New York Spirits, but also from American Distilling Institute earlier this year, has definitely validated this wild adventure that we took up four years ago.” Good said.
For more information on Green Door Distilling, visit gddistilling.com .
To celebrate her 11th birthday, Lily Brouwer and her family planned a mini-vacation at a beachfront cabin in Grand Haven, Michigan.
She had been battling an upset stomach and intermittent abdominal pain, but determined to have fun, the birthday girl insisted on going.
Frigid Lake Michigan waves rolled in when they arrived that dreary Sunday. They still remember the date: Dec. 30, 2012.
A more chilling fear would sweep over the family.
After loading up with Motrin and going sledding, Lily’s condition worsened. She thought she was seeing blood in her frequent diarrhea.
“I tried to tuck her into bed and prayed for her, but she was up 15 minutes later,” said Michelle Brouwer, Lily’s mom.
Lily’s dad, David, said they knew something wasn’t right, that this was no ordinary stomach virus.
Michelle drove Lily to Spectrum Health Helen DeVos Children’s Hospital in Grand Rapids.
When the clock rolled to midnight on New Year’s Eve, ushering in Lily’s birthday, they were in the emergency room.
“She was lying on my lap, writhing in pain,” Michelle said. “She was in complete misery.”
Doctors told Michelle they were going to observe Lily for six hours. If she could keep fluids down, they could release her.
Instead, they admitted her. She remained there for 21 days.
Tainted food
Michelle’s parents dropped off a birthday gift to Lily at the hospital and then tended to Lily’s siblings—Madeline, Jorja and Liza—so Michelle and David could watch over their daughter.
Photo by Chris Clark, Spectrum Health Beat
For four days, Lily went to the bathroom every 15 minutes. Bloody diarrhea. She vomited frequently. She took morphine every two hours for pain. A steady stream of IV fluids dripped into her young veins.
With doctors trying to pinpoint a cause, anyone who visited the room had to don gowns and gloves.
That Thursday afternoon, a pediatric nephrologist delivered the soul-shaking news: Lily had hemolytic uremic syndrome. The doctor said Lily could lose her kidneys. And her life.
Lily fell into acute kidney failure. She was rushed to the intensive care unit and put on a huge dialysis machine.
According to Alejandro Quiroga, MD, section chief of pediatric nephrology at Helen DeVos Children’s Hospital, something Lily ate caused this life-threatening condition.
“(Hemolytic uremic syndrome) is a condition where there is a toxin produced by a bacteria in your gut that causes your red blood cells to be destroyed and form small clots in your blood vessels, creating multiple organ damage, but particularly to the kidney,” Dr. Quiroga said.
Lily either ingested undercooked or poorly handled food, Dr. Quiroga said.
“We don’t know from where,” he said. “The health department was notified and they performed an investigation without any yield.”
David and Michelle prayed. And they cried. But they had faith. In God, and in the doctors who cared for their precious daughter.
“There were countless times I feared the loss of Lily’s life and how that would forever change the course of our family,” David said. “But we continued to pray, believe, and put our faith in the amazing team of doctors and nurses responsible for her care.”
Incomprehensible horror
Lily remained in the ICU until Sunday afternoon. While there, she began suffering from hallucinations.
“They had to rush her down for a CT scan,” Michelle said. “It can attack your brain. Every organ can be affected. She saw pretty much every specialist there is. Her heart rhythm was off. She developed pancreatitis. She had a pleural effusion.”
How could this be? Their precious daughter, who had just celebrated her birthday, appeared to be nearing her death day.
Photo by Chris Clark, Spectrum Health Beat
“We had thousands of people from around the world praying for Lily,” Michelle said.
As if life couldn’t get any more terrifying, another dagger struck.
“We got a text from grandma that our baby, Liza, who was 5 at the time, was having vomiting and bloody diarrhea,” Michelle said.
David and Michelle swallowed hard as they reread the text message in disbelief.
“I was horrified,” David said. “After watching Lily for 10 days and knowing what she was going through, it was incomprehensible to think that Liza was going to have to go through that pain as well.”
Michelle returned home to check on Liza.
“I got a call from my husband,” she said. “He didn’t know what to say other than, ‘You need to get down here to the hospital right away.’ The way he said it, I didn’t know if Lily was still going to be there when I got there.”
Lily had difficulty breathing. She was upside down in bed, gasping for air.
The grandparents took Liza to the Helen DeVos Children’s Hospital emergency department.
“They were going to transfer Liza to the seventh floor to be right next to Lily,” Michelle said. “But at the same time, Lily was getting worse and they had to transfer her back up to ICU.”
‘I’m afraid I’m going to see Jesus’
Lily told David she couldn’t breathe.
“She said, ‘Daddy, I can’t breathe, I’m afraid I’m going to see Jesus,’” Michelle said. “She told him, ‘I don’t want to see Jesus today.’”
They intubated Lily. She remained on a ventilator for four days.
Meanwhile, the nightmare continued. Liza’s numbers trended in the wrong direction. She also tested positive for hemolytic uremic syndrome, and transferred to the intensive care unit.
“This could be lethal in some cases and Lily and Liza were critically ill and at risk of death or permanent organ damage,” Dr. Quiroga said.
Slowly, the medicine—and the prayers—began to work.
“We tried an off-label medication on them that in our experience and other centers’ case reports have shown improvement in severe cases like them,” Dr. Quiroga said.
A community responds
Michelle and David’s emotions crawled from the valley of death to the mountaintop of hope.
Photo by Chris Clark, Spectrum Health Beat
Lily came home from the hospital on Jan. 18. Liza followed three days later.
Hundreds of people lined the Brouwers’ street, clapping and cheering.
“Lily is a miracle that she’s here and that her kidneys started to turn back on,” Michelle said. “Our God is a big God and he did a miracle. Lily and Liza are amazing. They’re miracles. They’re perfectly healed.”
The girls went home on a special diet and required outpatient dialysis.
Now, they’re both off medication and only need to do urine checks once a year with their pediatrician.
“They are doing great now,” Dr. Quiroga said. “They have normal lives and the prognosis is excellent.”
Michelle said no one would even know the girls were sick if it weren’t for the testimony the family has to share.
The illness may be gone, but the lessons remain for the Brouwers and all who know them.
“This story affected so many people,” David said. “Lily and Liza became symbols in our community for hope, faith and healing. We were shown so much support, love and care. During that time and ever since, we have tried to do the same for others going through horrible times as well. We witnessed a profound miracle and everyone near and far realized it, too.”
ByKaren Fifield, Michigan State University Extension
This is the season for food, family, picnics and barbecues. It is important to stay food safe by using a food thermometer when barbecuing. Before you begin the grilling season, explore some tips provided by United States Department of Agriculture (USDA) to keep you and your family’s food safe.
When purchasing foods for grilling, be careful to transport them safely from the store to your home, keeping meats separate from other foods, particularly poultry. Transport cold foods in coolers or thermal containers, keeping them at 40 degrees Fahrenheit or below, refrigerate until it is time to cook.
Keep all cooking utensils and equipment cleaned and sanitized to prevent cross contamination from raw food touching cooked food. Never place cooked foods on platters that have contained raw meats. If you feel you need to precook foods for the grill, the USDA recommends partially cooking foods in a microwave, oven or on a stove to help reduce the time it takes to cook on a grill.
To prevent charring, cook foods with low flame or charcoal, also by removing any visible fat that may cause grease to flare. Other safe practices to follow according to USDA guidelines, pertain to cooking foods to proper internal temperatures.
Whole poultry: 165 degrees F
Poultry breasts: 165 degrees F
Ground poultry: 165 degrees F
Ground meats: 160 degrees F
Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F and allow to rest at least three minutes
Use a meat thermometer to check internal temperatures; this is a minimal temperature as the meat can be cooked to a higher temperature if you choose to do so. Always keep hot foods hot and cold foods cold, and remember to package leftovers in small amounts and keep in a refrigerator. When reheating any food items it is recommended to reheat leftovers to a temperature of 165 degrees F.
ByLinda Cronk, Michigan State University Extension
Why is it so important for people with type 2 diabetes to maintain day-to-day normal blood sugar levels?As we have often been told, the complications of diabetes caused by high blood sugar levels can, over time, do permanent damage to many parts of our bodies. According to the book Living a Healthy Life with Chronic Conditions, by Dr. Kate Lorig, et al, the number one complication of diabetes over time is heart disease.
Other complications include:
nerve damage or neuropathy, which might mean burning, tingling, numbness or loss of feeling in our hands and feet
liver and kidney damage
vision problems such as cataracts, glaucoma or even blindness
infections that persist
gum disease
skin and foot problems from poor wound healing
sexual problems for men and women — erectile dysfunction, yeast infections, vaginal dryness or loss of desire.
What are the best ways to maintain healthy blood sugar levels day-to-day?Michigan State University Extension says that the most basic ways to prevent or delay complications of diabetes are to choose elements of a healthy lifestyle:
Keep yourself physically active
Pick healthy food options in portion sizes that are right for you
Don’t smoke
Be proactive to manage your stress levels
Take any medications as directed by your health care provider
Monitor your blood sugar levels as directed by your health care provider
Have regular tests to determine how your health strategies are working and to modify strategies, in consultation with your health care provider, if tests show you need to make changes
What are the tests and procedures that people with diabetes need to determine whether their health strategies are working? If you are not familiar with tests that all people with diabetes need on a regular basis, the book Living a Healthy Life with Chronic Conditions explains:
Blood pressure: should be measured at every doctor visit
Feet: should be checked for unhealed sores at every visit, and have a complete foot exam at least once a year
A1c: should be tested at least twice a year, A1c is a blood test to determine what your average blood glucose level was for the past 2-3 months. Most people should aim for an A1c below 7, or as recommended by your healthcare team
Kidney function: should be tested once a year by means of a blood or urine test or both
Blood lipids (fats): total cholesterol; LDL, low-density lipoprotein; HDL, high-density lipoprotein; and triglycerides should be tested at least once a yea
Eyes: should be tested once a year with a dilated eye exam, in which your eye care professional uses eye drops to dilate the pupils
Teeth and gums: should be checked by a dentist twice a year
Pneumonia shot: People with diabetes should receive a shot no matter what age. Even if you have had one shot and are over 65, ask your doctor about having another shot
Flu shot: recommended once a year for people with diabetes
As with all chronic diseases, active managing of Type 2 diabetes is an ongoing necessity to prevent or delay complications of the disease. Ensuring that your blood sugar levels remain within a healthy range is crucial.
Besides the medication management, the other requirements to manage diabetes are very similar to living a healthy lifestyle under all conditions: be physically active, choose a healthy eating plan, manage stress levels, don’t smoke and visit your health care provider regularly. For more information about managing Type 2 diabetes, visit the National Diabetes Education Program website. To find disease prevention programs available in your area please visit the MSU Extension website.
If you enjoy going to the Fulton Street Farmer’s Market, stopping at roadside vegetable stands, and “eating local” at restaurants, this is the book for you. Written by Jaye Beeler, former food editor and restaurant reviewer for The Grand Rapids Press, who aims to eat locally shares her favorite Michigan foods with us in this mouth-watering book. The stunning photographs are by Dianne Carroll Burdick, a veteran local photographer, whose work has appeared in six books and over fifty art exhibitions.
Jaye and Dianne’s year-long journey took them all over the state, driving 2,500 miles and taking 8,000 photographs. Michigan is the second-most agriculturally diverse state in the country. Jaye and Dianne visited small family farms growing everything from asparagus to zucchini. They sought out orchards that produce peaches, cherries and antique apples. They stopped by fisheries, meat markets, bakeries and restaurants. They tasted fresh milk, goat cheese and ice cream from dairies.
Some of my personal favorites in the book are the thimbleberry jam from the Jampot in Eagle Harbor, the Raclette from Leelanau Cheese in Suttons Bay, and smoked whitefish from John Cross Fisheries in Charlevoix. There are 26 pages of delicious recipes — don’t miss Zingerman’s Roadhouse macaroni and cheese, Christmas Cove’s apple pie and Rob Burdick’s roasted squash. This book is a perfect companion for any Michigan roadtrip.
So buckle your seat belt and loosen a notch in your belt and savor our state’s fine homegrown food.
MSU Bee Palooza is held annually In celebration of National Pollinator Week in the lovely MSU Horticulture Gardens.
This free, fun and education event is organized by volunteers to provide an afternoon of interactive activities centered on understanding the wonderful world of pollinators. Stations are set up around the gardens and can be visited in any order. On display are active honeybee and bumblebee colonies, examples of wild Michigan bees and wild bee hotels, plants and gardening practices to support pollinators, as well as demonstrations about how important bees are to food production. Guided wild bee tours and other hands-on activities are offered throughout the afternoon event.
Why hold a Bee Palooza?
Worldwide reports and concerns about pollinator declines have increased awareness and interest in pollinators and what humans can do to help. In 2012, the United States established a National Pollinator Week, which inspired members of the MSU Department of Entomology to host the first Bee Palooza in the MSU Horticulture Gardens.
What are pollinators and why are they important?
Pollinators — especially bees — play an important role in the production of many seeds, nuts and fruits. Pollination is the transfer of pollen grains to fertilizer the seed-producing ovaries of flowers. Many trees, shrubs and wildflowers also depend on bees and other animals for pollination.
When: Sunday, June 24, 2018
Time: 1-4pm
Where: Michigan State University, 336 Village Dr, East Lansing, MI 48823, United States
Michigan is a leader in honey production and in many pollination-dependent fruit and vegetable crops. MSU Extension provides the latest information on pollinators and pollination including fact sheets from the Smart Gardening Program, webinars, educational seminars, email newsletters, and other online resources. Visit the Michigan Pollinator Initiative website for more information and resources for beekeepers, growers, and home gardeners.
Don’t forget that Father’s Day is Sunday, June 17th. Many West Michigan businesses are hosting special events, discounts, or offers for the dad in all of our lives. No matter his interest, you’ll find something for him here.
If you know the work of Japanese artist Masayuki Koorida exclusively from the polished, yet unfinished, stones of “Existence”, located in the Frederik Meijer Gardens and Sculpture Park’s Japanese Garden, you are in for a surprise.
The 7th annual Allendale Community Field Day — on Saturday, June 16th — will offer members of the West Michigan community the chance to learn about the natural history of the region.
Multiple opportunities exist to engage with malting barley research in Michigan in June. Photo by Ashley McFarland
Malting barley research has reached all corners of the state and researchers from the Michigan State University (MSUE) malting barley research program have developed a series of field days to showcase the research and to provide networking opportunities for those engaged with the industry. Three separate events will feature different programs targeting the stakeholders in the respective region. Those interested in malting barley and malt production in Michigan are encouraged to check out one or all three programs!
Luckhardt Field Day | June 19, 6 – 8 pm | Saline, MI Event features a winter barley collaborative project in Southeast Michigan, featuring farmer Ryan Luckhardt, a junior at Saline High School and active FFA member. Other partners include local food system consultant, New Growth Associaties; Fermenta, a women’s craft beverage trade organization; and Michigan State University. The showcased research trial is examining the performance of various winter malting barley varieties and their suitability for the local craft malt and craft beer market. Free dinner and refreshments provided. Event address – 5125 Braun Rd., Saline, MI 48176
MSU W.K. Kellogg Biological Station Field Day | June 20, 8 am – 1 pm | Hickory Corners, MI Event features winter and spring performance and management trials and will include speakers from the seed industry and MSU researcher, Dr. Brook Wilke, who will present on research ventures underway to explore double-cropping options within malting barley production. Guided tours of the research plots will conclude the program. Free lunch provided to registered attendees. Event address – 9702 N 40th St., Hickory Corners, MI 49060
Thumb Field Day | June 25, 5 – 7 pm | Kawkawlin, MI Event features the winter malting barley trial, a performance trial evaluating over 30 varieties at the Don Shelagowski Farm. Speakers will include MSU Crop Educator, Martin Nagelkirk, and will discuss local farming opportunities for the local craft malt and beer industries. Dinner sponsored by Schmidt Farms of Auburn. Event address – 804 Wetters Road, Kawkawlin, MI 48631
Registration is live and strongly encouraged for all three events, which are free of charge. Registration for each of the events can be accessed here. For questions about the event or for sponsorship opportunities, contact Sarah Hanks at lovettsa@msu.edu.
The City of Wyoming Parks and Recreation Department is excited to once again host the 15th annual Pumpkin Path, a free event for kids and families on Saturday, Oct. 13, at Lamar Park, 2561 Porter St. SW. The event will be held from 4-6 p.m. Local businesses, clubs and organizations will host spaces along the path and will hand out candy, coupons and other goodies. Not only should children expect to receive treats, they should also look forward to a DJ and dancing, jumping in the bounce house and games. Participants are welcome to come in costume or in regular clothes. Read more here.
Woodland Mall will feature 12 local artisans and other vendors at its first-ever Fall Festival, slated for Saturday, Oct. 13, from 10 a.m. to 6 p.m. Shoppers will have the opportunity to explore handcrafted goods, face painting and kids’ craft activities inside the mall, and enjoy live music by Lana Chalfoun, a 13-year-old singer-songwriter from Grand Rapids. Also featured at the festival will be a free petting zoo on the outdoor plaza, which is located between Celebration! Cinema and Barnes & Noble. Read more here.
What is bravery? How can one person make a difference? These are a few of the questions this Newbery Medal award-winning novel, “Number the Stars,” asks its readers and now its audience. For the first time on Grand Rapids Civic Theatre’s stage, this powerful story of a young Christian girl’s willingness to risk her life to save her Jewish friend is told. Set in Copenhagen, Denmark, during World War II, the story reflects our world’s dark history in an effort to remind us all, good and light continues to be found. Grand Rapids Civic Theatre presents “Number the Stars” Oct. 12 – 21 at its theater, 30 N. Division Ave. Read about it here.
