West Michigan foodies looking for an authentic taste of Mexico can enjoy the “Olé to Molé” festival on Saturday and Sunday, May 21 and 22.
A variety of local restaurants will offer their own twist on a sauce sometimes called “Mexico’s national dish.” Participants can sample each restaurant’s offering by visiting one, a few, or all of the locations between 11 a.m. and 6 p.m. each day, then vote for their favorite using a provided QR code. Pricing and availability of samples varies by location.
Molé is a sauce traditional to Mexican cuisine that typically includes a variety of chili peppers, nuts, and spices. It is often served as an accompaniment or marinade for chicken or other meats.
The nine restaurants participating in the multi-site event are all located along the South Division corridor between Hall Street and 28thStreet. They include:
Agave Sports Lounge, 2053 Division Ave South
El Globo, 2019 Division Ave South
Las Rocas, 2106 Division Ave South
La Vencedora, 1961 Division Ave South
Los Dos Amigos, 1642 Division Ave South
Mi Tierra, 2300 Division Ave South
Restaurante Cancún, 2140 Division Ave South
Tacos Yanga, 1338 Division Ave South
Tres Mangos, 2023 Division Ave South
Parking is available in the City of Grand Rapids Burton Heights lot, located just behind El Globo and Tres Mangos on the west side of Division Avenue, south of Burton. Easy transportation for the event up and down Division Avenue is available on The Rapid’s Silver Line or Route 1.
Funding for the festival comes from the Burton Heights Business Association, the Grand Rapids Office of Special Events, and the Grand Rapids Office of Equity & Inclusion.
Questions about the event may be directed to Angelica Velásquez, president of the Burton Heights Business Association, atlacasadelacobija@gmail.com or 616.617.4400. Media inquiries may be directed to Jon Shaner at The Salvation Army Kroc Center, jon.shaner@usc.salvationarmy.org or 616.401.9835.
Shortly after his organization received a significant $2 million donation from Meijer on Tuesday, Kenneth Estelle called it a beyond-expectations commitment.
“The amount of the gift is amazing,” said Estelle, president and CEO of Feeding America West Michigan. “We are not an organization that typically gets a million dollar donation or gift, so having a $2 million gift from Meijer was more than amazing.
Feeding America West Michigan President and CEO Kenneth Estelle speaks at his organization’s advancement campaign event at its new facility Tuesday in Kentwood. (WKTV)
“It really showed that we have a significant partner that believes in what we’re doing and is willing to put some significant money where the belief is.”
The $6 million advancement campaign, Nourish Tomorrow, was developed to move the food bank’s headquarters and distribution center from Comstock Park to 3070 Shaffer Avenue, SE in Kentwood.
Challenges worsened by the pandemic, and a continuing effort to provide more equitable service in all its 40 counties, pushed the food bank’s current Comstock Park facility to operate beyond its capacity.
Ultimately, this facility will enable the food bank to nearly double its food distribution to nourish more Michigan residents.
“Meijer has supported our work for more than 30 years,” Estelle said. “They provide millions of pounds of food, donate semi-trucks and give generous financial gifts like this one.”
The campaign has raised $4.7 million over the last several months — 78 percent of its goal. To date, nearly 100 local donors, businesses and area foundations have supported the campaign, including the large gift from Meijer.
Meijer President and CEO Rick Keyes speaks at a Feeding America West Michigan event Tuesday. (WKTV)
“We’ve been partners with Feeding America West Michigan for over 30 years, and you just see the impact and the need that’s in our community,” said Rick Keyes, president and CEO of Meijer. “The impact that they’re able to make is really incredible, so we look for partners like them. Hunger relief is at the core of some of the work we do in the community.”
Serving local families in need since 1981, Feeding America West Michigan reclaims millions of meals worth of safe, surplus food from various sources. With the help of countless volunteers, the food bank sorts, stores and distributes this food through a network of more than 700 partners to fill hundreds of thousands of neighbors’ plates instead of landfills.
The food bank’s service area consists of 40 of Michigan’s 83 counties from the Indiana border north through the Upper Peninsula. For more information, visit FeedWM.org or call 616-784-3250.
About 35 vendors will be on hand tomorrow selling fruit, meat, cheeses, and other handmade items. (Supplied)
The University of Michigan Health-West Farmer’s Market is set to open for the season tomorrow, continuing to serve the community with fresh produce and products, while supporting local farms and small business owners.
When the market opens for the season, 35 vendors will be on-site at the hospital’s Wyoming campus selling local fresh fruits and vegetables, meats and cheeses, baked goods, plants and more. Artisan vendors will be selling handmade items including clothing and home décor.
“We are looking forward to another great season at the market,” said the hospital’s Head of Community Outreach Michelle Rademacher. “A fun new addition we have this year are local musicians who will be performing over the lunch hour.”
Another addition to this year’s market is the return of Kids Day. After a two-year hiatus due to COVID- 19, Kids Day is back on June 16. The first 250 kids to arrive at the information table will receive a free gift. There will also be activities including a scavenger hunt, crafts, yard games, a traveling zoo and more.
On average, the University of Michigan Health-West Farmer’s Market sees nearly 1,300 people daily during the peak season. As in past years, the market will continue to accept EBT, P-EBT, Double Up Food Bucks, WIC, Senior Project Fresh coupons as well as cash and most major credit cards.
The market opens Thursday, May 12 and runs each Thursday through early October. Hours are 9 a.m. – 2 p.m. For more information visit www.umhealthwest.org.
LANSING – “We’ve been in business for 37 years, and this is definitely the craziest season we have ever seen,” said Kevin Humphrey.
While there have been more requests to book Adeline Leigh’s services than in an average year, the company had to reduce the number of weddings booked this year to deal with worker shortages. (Supplied)
Humphrey is the office manager for Adeline Leigh Catering, a Wyoming business located at 1132 Chicago Dr. SW, that prepares food for hundreds of weddings each year.
Across the state, vendors like florists and caterers are preparing for a frantic 2022 season as the number of weddings is up 15% nationally from normal, according to Wedding Report data.
While there have been more requests to book Adeline Leigh’s services than in an average year, the company had to reduce the number of weddings booked this year to deal with worker shortages.
“We actually cut back to mediate labor issues,” said Humphrey.
Humphrey said the business is also ensuring employees’ time-off requests are honored to keep workers on board.
Adeline Leigh has booked approximately 300 weddings for the upcoming months, about 100 fewer than in 2019.
“There was a point where we were turning down 15 events a day, and not everyone was so understanding,” Humphrey said.
Kalin Sheick, the owner of Sweetwater Floral in Petoskey, said she expects a busier-than-normal season in the months ahead.
Sweetwater will provide floral arrangements for about 100 weddings this year across the state, which is an “immense jump” compared with previous years, said Sheick.
“We will usually average around 65 or 70 a year,” she said. “We only stopped at 100 because of staffing. We could have booked way more than that.”
Sheick said the store has hired additional staff to help tackle the increase, and it is training its employees to focus on taking care of themselves to prepare for the looming, long busy season.
“We know that we need extra help and need to support them as best as possible,” Sheick said.
Other problems vendors are preparing for are supply chain delays and a shortage of products.
“We’re feeling the impact of delay, just like every other industry,” she said. “Stuff that used to be easy to get – vases, hard goods and supplies – there’s a delay and you need to be patient.”
Over the course of the COVID-19 pandemic, many large flower farms shut down, causing a smaller supply of flowers, said Sheick.
When it comes to food, Adeline Leigh Catering has had to remove only a couple of items from its menu due to supply issues. (Supplied)
“It really squeezes the amount of product you’re able to get. But at the end of the day, there’s a flower shortage because there’s more weddings happening than ever before,” she said.
When it comes to food, Humphrey said it was lucky that his catering business had to remove only a couple of items from its menu.
The time and effort put into ordering supplies has greatly increased as well. What used to be an hour-long project for Humphrey now can take up to an entire work day, he said.
“We order from many suppliers, and it used to be ‘they’ve got the best price, we’ll go there.’ Now you have to find whoever has it,” Humphrey said.
Another change vendors are seeing is a growing number of events booked outside of the prime wedding season of May through October.
Shannon O’Berski, the director of external relations at Meadow Brook Hall in Rochester, says the event venue is handling more weddings on less typically booked days.
“We have seen an increase in interest in off-season events throughout the fall and winter,”O’Berski said. “And more couples are choosing to host Friday and Sunday weddings.”
Meadow Brook Hall is often booked for the entire season.
“We are certainly receiving many inquiries!,” O’Berski said, and reservations are already filling up for 2023.
Though the months ahead will be busy and stressful for wedding vendors, Sheick said her team at Sweetwater Floral is excited about the upcoming season.
“It’s just a really fun job and a good thing to be a part of.”
Capital News Service is provided by the Spartan News Room located at Michigan State University. CNS reporters cover state government for member newspapers and digital media outlets across the state of Michigan.
Baby’s immune system can benefit from chiropractic, too. (Supplied)
Spring has sprung — and for a lot of folks here in Michigan, that means spring allergies. Before making a run to the local pharmacy to stock up on OTC allergy relievers, consider the root cause. It really isn’t the pollen’s fault. The reason why your body reacts to pollens and other allergens is that your personal immune system isn’t working as well as it should.
What can you do to boost your immune system? Well, first of all, avoid sugar. Cutting out cookies, candy, and sweetened beverages isn’t enough. Processed foods contain a lot of hidden sugars. Surprisingly, food we think is good for us often has more sugar than is optimal. For example, one serving of Yoplait Original Strawberry Yogurt has 19 grams of sugar. That’s 10 more grams of sugar than are in a Famous Amos Chocolate Chip Pecan Cookie. To reduce the amount of sugar in your diet, read the nutrition information labels on the foods you buy.
Another reason your immune system may not be at its best is that you’re not drinking enough water. Dr. Jyothi Tirumalasetty, assistant professor of medicine at UCLA Health in the department of clinical immunology and allergy states, “Water is vital for the functioning of all of your organs, and it’s a huge part of keeping your immune system functioning at an optimal level. We are made of 60 percent water. If we are dehydrated, the whole system of immunity could start breaking down.”
Proper hydration, along with adequate nutrition and sleep, is an essential component of a healthy immune system. Try to drink half your body weight in ounces of water a day. And remember, caffeinated beverages drive water out of your system. So, if you drink a lot of coffee or Coke, you’ll need to drink even more water every day.
Making other healthy lifestyle changes can boost your immune system, as well. In fact, the Harvard Healthbeat says, “Following general good-health guidelines is the single best step you can take toward naturally keeping your immune system working properly. Every part of your body, including your immune system, functions better when protected from environmental assaults and bolstered by healthy-living strategies.” These strategies include dos like eating lots of fruits and veggies, exercising, and getting a good night’s sleep as well as don’ts — quit smoking, drink alcohol only in moderation, and minimize stress.
Another way to boost your immune system is with regular chiropractic adjustments. An aligned spine helps your brain communicate with all of your organs and body systems. We’ve seen patients’ allergy symptoms dwindle and even disappear. And we can help you tune up your immune system, too!
Scene from the 2019 “Eat. Drink. Be Merry!” annual fundraising event hosted by Martha’s Vineyard to benefit St. Cecilia Music Center. (Supplied)
Scene from the 2019 “Eat. Drink. Be Merry!” annual fundraising event hosted by Martha’s Vineyard to benefit St. Cecilia Music Center. (Supplied)
Scene from the 2019 “Eat. Drink. Be Merry!” annual fundraising event hosted by Martha’s Vineyard to benefit St. Cecilia Music Center. (Supplied)
Scene from the 2019 “Eat. Drink. Be Merry!” annual fundraising event hosted by Martha’s Vineyard to benefit St. Cecilia Music Center. (Supplied)
By WKTV Staff
After a two-year hiatus due to pandemic restrictions, “Eat. Drink. Be Merry!”, an annual fundraising event hosted by Martha’s Vineyard to benefit St. Cecilia Music Center, will return Saturday, April 16, from 6 to 9 p.m.
St. Cecilia Music Center. (WKTV)
In past years, the fundraiser has brought more than 300 people to participate in wine-tasting, food sampling and a silent auction on three floors of the historic St. Cecilia Music Center (SCMC) building, according to an announcement from St. Cecilia.
“As an important fundraiser for SCMC, we’re grateful to Martha’s Vineyard for standing by us during these difficult times, and now bringing back this wonderful event to help fund our music and educational programs,” Cathy Holbrook, executive and artistic director, said in supplied material. “As a (non-profit) 501(C) 3 organization we depend on generous funding and donations.”
Eat. Drink. Be Merry! will include over 100 varietals of wines from around the world sold at Martha’s Vineyard. During the event, wine experts and vendors will present the wines and provide information. “Hearty hors d’oeuvres” will be served by Catering by Martha’s and Nantucket Baking Company.
Musical entertainment and a silent auction will also be a part of the festivities. The silent auction will focus on food and wine items donated by local restaurants and other businesses.
Eat. Drink. Be Merry! will be held at St. Cecilia, 24 Ransom NE, downtown Grand Rapids/ Tickets are $50 per person. Advance tickets can be purchased online at scmc-online.org, or by calling St. Cecilia Music Center at 616-459-2224.
Nicholas James Thomasma will bring his VW van full of music to Kentwood’s Winter Concert Series this week. (He won’t actually bring the van into the library!) (Supplied)
By D.A. Reed, WKTV Contributing Writer
Singer-songwriter Nicholas James Thomasma, no stronger to the stage of Kentwood city concerts, will bring his family-friendly mix of Americana, folk, country, and rock music to the final Winter Concert Series show this week.
The City of Kentwood’s free-to-the-public concert is set for Thursday, Mar. 31, at the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
The songwriter, talking to WKTV, said he plans to combine stories and songs, creating an atmosphere that can be enjoyed by all ages.
“What we do, as musicians … everything centers around gathering people together for experiences,” Thomasma said. “My music is applicable to, and can appeal to, all ages.”
The concert will take place in the library’s Community Room, from 6:30-8 p.m., and guests are invited to bring their own beer, wine, or nonalcoholic beverages to enjoy during the show. Also available will be food from El Jalapeño, a local food truck featuring Mexican cuisine.
Though the singer frequently plays with a 6-piece band, The Bandwagon, Thomasma will be performing as a solo artist at the Kentwood show, incorporating acoustic guitar and harmonica into his performance, often playing both instruments at the same time.
Nicholas James Thomasma with his big band, Bandwagon. (Supplied)
A singer/songwriter’s journey
Thomasma’s journey into the music world began when the artist was in his twenties. Working as a radio DJ, Thomasma’s conversations with other musicians led him to the realization that he was on “the wrong side of the board.”
“What I really wanted to do was play music,” said Thomasma. “I started learning guitar. Almost as soon as I started learning how to play guitar, I started writing my own songs.”
When asked what inspires the songwriter and shapes his music, Thomasma said that he never forces his songs into a particular category.
“When I write songs, I try to treat them how they want to be treated,” he said. “Sometimes it’s a jazz song, sometimes it’s a folk song, sometimes it’s a country song, sometimes it’s a rock song. I just let that happen depending on what the song wants to be.”
Nicholas James Thomasma (Supplied)
Thomasma said he often jokes around at his shows that “This next song is a love song. Spoiler alert: they’re all love songs!”
Because of the emotions put into his work, Thomasma said there is a lot of love in all his songs.
“I’m writing songs from my heart, and whether they are love songs or not, they are often inspired by my real life.”
Keeping busy in unusual ways
Always looking for paying gig, Thomasma said he also creates custom songs upon request. And while he has written songs for various occasions, he said weddings are the most popular request.
“People will contact me shortly after they get engaged and say they want a song for their wedding,” Thomasma said, and that these songs create special moments that no one else has. “Other people can listen to it (the song), but the couple knows it is their song.”
Another unique service Thomasma offers music lovers and listeners are driveway concerts.
Nicholas James Thomasma, and his traveling VW van show. (Supplied)
“Driveway concerts are a pandemic pivot,” said Thomasma. “I’ve been playing house concerts as long as I’ve been performing, but during the pandemic we kind of switched to taking the house out of the equation.”
Thomasma said he doesn’t need a building to make music, traveling to outside venues and homes in his trademark orange 1973 Volkswagen Bus.
“I’ll pull up in your driveway, I’ll have the sound system, you invite your friends and your neighbors, and we’ll all sit in your front yard and have a good time,” said Thomasma, adding that the idea of driveway concerts has really taken off.
Finding various ways for community members to enjoy music isn’t the only way Thomasma honors his love of music. Future goals include helping other musicians find their footing in the music world as well.
Thomasma is currently enrolled in Grand Rapids Community College, working toward a degree in marketing.
“My goal is to help other artists survive similar to the way that I do,” he said. “I want to understand business and how the music business works so well that I can teach other artists how I do what I do in the hopes that they then can be successful on their own.”
West Michigan cellist and vocalist Jordan Hamilton is a busy man, even when he is alone on the stage … as he will be at Kentwood’s District Library, when he brings his unique sounds to the City of Kentwood’s Winter Concert Series this week.
Previous concert at the Kentwood Winter Concert series. (City of Kentwood)
Hamilton will be on stage Thursday, March 17, as part of The City of Kentwood’s free-to-the-public Winter Concert Series is held at the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
WKTV will record the concert and replay it, as scheduled, on our cable channels as well as on WKTV.org (by hitting the “Watch Live” button), and also later on-demand at WKTVlive.org. Visit wktvjournal.org/wktv-on-air-schedule/ for a schedule of replays.
Hamilton “merges songwriting, loop pedals, sample machines, and vocals to create a sonic landscape of experimental hip-hop, folk, soul, and classical music,” according to his recording label’s website.
Jordan Hamilton, with his favorite instrument, in action. (Supplied)
“The Western Michigan University graduate aims to find new ways for the cello, a traditional instrument, to relate to a modern audience where it can be found playing the music of Bach, the Beatles, or Chance the Rapper. Filled with an eclectic range of songs, Jordan’s set is sure to capture the heart and mind while reflecting on new horizons.”
Hamilton is a member of Last Gasp Collective and the Southwest Michigan Symphony Orchestra, he can be found performing primarily in the Midwest, where he has opened for national acts.
The Last Gasp Collective, out of Kalamazoo, according to the group’s website, is a “diverse group has been brought together by a mutual love of art. Their live arrangements are reminiscent of The Internet, The Roots, and Hiatus Kaiyote and Tank and The Bangas … (the) Last Gasp Collective continues to debunk stereotypes one melody at a time, their music spreads to touch the hearts of people from all walks of life.”
Recording cover of “Vibrations”, the latest release by Jordan Hamilton. (Supplied)
Their most recent album, “Seen Not Heard”, earned two WYCE Jammies for Best Album by a new artist. Among his other projects, Hamilton has released three recordings: “ForRenLand”, “My Thoughts Are” and most recently “Vibrations” — a “compilation of feelings expressed in sound with no words.”
For a taste of Hamilton’s music and stage presence, see video here.
After Hamilton’s concert, the final concert will be Thursday, March 31, with singer and multi-instrumentalist Nicholas James Thomasmaperforming a mix of Americana, folk, country and rock music.
The concerts will take place in the library’s Community Room from 6:30-8 p.m. Guests are welcomed to bring their own beer, wine or nonalcoholic beverages to enjoy at the show. Also, according to the city announcement, “residents are encouraged to follow current public health guidelines to help stop the spread of COVID-19.”
Kent County announced Wednesday, March 9, that the county Board of Commissioners had voted unanimously to approve a one-time waiver of 2022-2023 food licensing fees for all existing food establishments in the county.
The approximate $1.2 million funding to offset the loss of the fees comes from the county’s portion of the American Rescue Plan Act, according to the announcement. In late 2021, Kent County was awarded more than $127 million to support the continued response to and recovery from the COVID-19 pandemic.
Kent County Board of Commissioner Chair Stan Stek. (Supplied)
“We understand that restaurants are a major driver of our economy, and many establishments are still struggling to recover from the economic setbacks caused by the pandemic,” Kent County Board of Commissioners chair Stan Stek said in supplied material. “We trust this fee waiver will provide much-needed support to keep these businesses going and ensure that they can continue to serve our community.”
All 2,372 food service establishments in the county are licensed by the Kent County Health Department and license fees are based on the classification and type of operation.
“The restaurant business has always presented challenges and the pandemic made everything even harder,” Abby McClure, general manager at Walker Roadhouse, in Walker, said in supplied material. “We are grateful that our Kent County Commissioners voted to use these funds to help alleviate some of the pandemic related challenges we are still facing.”
Restaurants are required to submit a renewal application by April 30, 2022, which will ensure establishments remain licensed during the 2022-2023 operating period, according to the announcement. If an establishment does not intend to renew its license, the application still must be returned but include a signed note requesting its license be cancelled.
Annual renewal applications will be mailed to food service establishments by March 11, 2022.
Spring is around the corner, and we’re excited for all the cool things happening now.
Whether it’s the Home & Garden Show, a new exhibit at the Public Museum or a festival devoted to Bourbon. All of this, and more, are in my Top 5, exclusively on WKTV Journal.
Here we go.
Gonzo’s Top 5
Comedian Whitney Cummings performs Saturday, March 5 at GLC Live. (Supplied)
5. Comedy Shows
The local comedy scene is really exploding with local, regional and national acts performing throughout West Michigan. That’s great news as we get closer to Laughfest GR, which is March 16-20, and a great opportunity to see a variety of acts. This weekend check out:
Whitney Cummings – comedian, actor, writer, producer, and director – performs at 7 p.m. Saturday (March 5) at GLC Live at 20 Monroe. She is on her “Touch Me Tour.” Opening is Ricky Velez. Tickets start at $35 and on sale now at livenation.com. Learn more about Whitney Cummings in this recent Fox 17 interview.
Golden Age Comedy – Located in the upper room at Creston Brewery, and presented by Full House Comedy, the venue features Maddy Smith at 7 tonight (March 4) and 7 and 9:30 p.m. Saturday (March 5), and Hal Sparks at 9 tonight (March 4). Sparks also performs at 8 p.m. Saturday at Billy’s Lounge in Grand Rapids. More details at fullhousecomedy.com/.
May the force be with the Griffins: Star Wars night is Saturday, March 5. (Supplied)
4. Grand Rapids Griffins
What? You haven’t been to a Griffins game this season? What are you waiting for? The professional hockey team is in action four times over the next week with games March 4, 5, 9 and 11 at Van Andel Arena in downtown Grand Rapids. You can get $2 beers and $2 hot dogs at select stands on Friday and March 11. And it’s Star Wars Night on Saturday (March 5). All games are at 7 p.m. Get tickets and more details at griffinshockey.com.
The 2nd Annual GR Bourbon Fest returns to D2D Event Center. (Supplied)
3. 2nd Annual GR Bourbon Fest
Where are my bourbon lovers? Good news, the second annual Grand Rapids Bourbon Fest is back Saturday (March 5) at the Studio D2D Event Center, located at 401 Hall St SW. You will discover 200-plus whiskeys, with the majority of them being bourbon. There will also be a few non-bourbon options such as beer from New Holland Brewing Co. and wine from 45 North Winery. Designated Drivers get complimentary nitro coffee, kombucha and tea from Reputation Beverage Company. In addition to the beverages, attendees can experience food trucks, live music and more. There are two sessions with Session One from 4-7 p.m. and Session Two from 8-11p.m. Proceeds will benefit Friends of The River. More details at the Facebook Event page.
The dinosaurs take flight at the Grand Rapids Public Museum. (Supplied)
2. Pterosaurs: Flight in the Age of Dinosaurs
Are there any dinosaur lovers in your life? This weekend the Grand Rapids Public Museum opens “Pterosaurs: Flight in the Age of Dinosaurs.” These flying animals ranged from the size of a sparrow to that of a two-seater plane. They are believed to be the first back-boned animals to evolve into powered flight, and the only vertebrates to develop this ability besides birds and bats. The exhibition includes life-size models, videos and interactive exhibits. The exhibit opens Saturday, March 5, with a special members only preview from 9 a.m.-noon.
A sign of spring: the West Michigan Home and Garden Show. (Supplied)
1. West Michigan Home and Garden Show
The recent warm up makes it feel like spring, and that means it’s a perfect time for the 41st annual West Michigan Home and Garden Show at DeVos Place. You can expect 13 feature gardens, five free seminar stages and more than 350 exhibitors featuring a wide variety of products and services. Let’s go! Hours are noon-9:30 p.m. today (March 4), 10 a.m.-9 p.m. Saturday and 11 a.m.-6 p.m. Sunday. Admission is $12 for adults and $4 for children ages 6-14. Check out more information on seminars and services at GRHomeShow.com.
That’s it for now.
As always, I welcome your input and recommendations for events to include in my Top 5 list. If you have something for me to consider, just send me an email at michigangonzo@gmail.com.
Have a great, safe weekend.
John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.
NOTE: For Women’s History Month we are featuring local female business leaders. We start our series with Nancy Jacob, who with her husband Mike own Apple Spice Box Lunch Delivery and Catering Co.
Nancy Jacobs is co-owner with her husband Mike of Apple Spice Box Lunch Delivery and Catering, Co. (WKTV)
When you meet Nancy Jacobs, you can’t help feel she is the neighbor you just want to have a sandwich and soda with while discussing the day’s ups and downs.
If that does happen, Jacobs can definitely supply the sandwich and beverage of choice as her and her husband Mike are the owners of Apple Spice, a box lunch delivery and catering company located off of 68th Street.
“We often joke that when Nancy goes out our sales go up,” said Mike Jacobs.
Nancy Jacobs is the face of the operation. She is the one who will load up with samples and then head out to visit with local businesses, encouraging prospective clients to try what Apple Spice has to offer.
“I think because many of the people I meet are often women who are the gatekeepers when it comes to planning events at the business, it is a lot easier for me to get connected with the right person,” Nancy Jacobs said, adding that about 80 percent of her contact is woman-to-woman. Jacobs’ husband agrees that for their business, Nancy Jacobs’ ability to network has helped to make Apple Spice successful.
Nancy Jacobs noted that teachers love the heavy duty box that Apple Spice’s box lunch comes in, using the boxes for a variety of purposes. (WKTV)
The Dream of Having Your Own Business
Mike and Nancy Jacobs started Apple Spice just before the pandemic. Mike had been laid off from his aerospace job and through a seminar his former company offered, came home with the idea of the couple starting a franchise.
“It was something that we had talked about in the past, starting a business,” said Nancy Jacobs, who was a nurse. “However, after the seminar, Mike thought that a franchise made for a reasonable way for us to do that since with a franchise the start-up work of creating the business had been done.
“Basically it is like starting a business but with training wheels.”
Through coaching, the couple narrowed it down to two possible franchises and after visiting both companies, opted for Apple Space, which is based in Salt Lake City, Utah. Food seemed like a natural fit for the couple, Jacobs said as the reason for the choice.
A peek inside one of the Apple Spice box lunches. (WKTV)
The couple selected its 68th Street location, in the same mall as The Dollar Tree and Blain Farm and Fleet, because of the space it provided for their business needs while being close to US 131.
Apple Spice offers primarily lunches, through box lunches and catering. Jacobs said they do offer breakfast and some late lunch/early dinner service. Delivery is available for five or more box lunches and catering. Those wishing to order four or less box lunches may pick up from the store front on 68th Street. She noted that it is the Apple Spice team that delivers the food, not an outside service. This is to assure that items are set up to the customer’s expectations, she said.
And things were going pretty well with the couple even adding their own sandwich, the Michigan Cherry Chicken, to the menu and coming up with a “bread flight” that features three of the catering company’s breads.
Then, the pandemic hit.
“We just watched as our catering business went from steady to zero,” Jacobs said. But the business had a second side, box lunches, which offered a solution to providing individual meals for groups.
“People wanted to help hospital workers or police and fire and they would call up to have box lunches sent to a certain floor staff or department,” Jacobs said. The heavy duty box, which Jacobs said teachers find all kinds of creative ways to use, includes a sandwich, pickle, cookie, and a choice of salads, chips or fresh fruit in the classic box. There are other options as well including salad box meals.
The box lunches helped the business through the pandemic, making up almost 95 percent of its business. The business is now seeing more of a 60/40 spited between its box lunches and catering. Of course, there have been supply demands, with the couple adding a storage container in the back parking lot which has allowed them to stock up on items when they do find them.
It takes two
“I like going to Wyoming Kentwood Area Chamber of Commerce events such as the B2 Outlet opening because it gives me the opportunity to network and meet new people,” Jacobs said. “The Chamber is a good resource for me.”
And while Jacobs maybe good at networking and marketing, she does have her weaknesses.
“I can’t work the computer,” she said looking hesitantly over at her work station. “I just learned one system and they changed it on me. I have to rely on Mike, my general manager and staff to help me.”
That is where having a partner has been key to the business’s success, Jacobs said, adding that Mike handles a lot of the operational needs while she focuses on promotions and networking.
“Sometimes I get a call from a customer and I just know it would be better if a man handled it,” she said. “That is when I can ask Mike if he can take it and sometimes, he gets a call and knows it would be better if a woman took the call, so he gives it to me.”
As for challenges of being a women in the catering world, Jacobs admits she has not had many. Husband Mike said he feels it is because the business they are in, food and catering, is fairly diverse.
“I think there would be more challenges if Nancy was say in something like manufacturing which is more male dominated,” he said.
Apple Spice is the couple’s retirement job as they look toward the future. Jacobs said they hope to get a recreational vehicle someday and travel. They currently do some travel as certified Kansas City Barbecue Society judges.
As for now, Nancy Jacob said the couple’s goal is to continue to build Apple Spice and on that note, as the promotions person, she didn’t hesitate to add to encourage people to connect and check out Apple Spice’s offerings.
Apple Spice is located at 701 68th St. SW. The phone number is 616-805-3288 or visit the website at www.applesauce.com.
The CDC is celebrating February “Heart Month,” with the Surgeon General’s “Call to Action to Control Hypertension.” This call implores each of us to take charge of our blood pressure because “a healthier heart can lead to a healthier life.”
What increases your risk for high blood pressure? The CDC shares the following:
Unhealthy Diet
Physical Inactivity
Overweight and obesity
Too Much Alcohol. More than one drink a day for women and two drinks a day for men.
Tobacco Use
Family history of high blood pressure combined with unhealthy lifestyle choices.
Age. Because your blood pressure tends to rise as you get older.
Race or ethnicity. Black people, Hispanics, Asians, Pacific Islanders, American Indians, and Alaska Natives are at higher risk for high blood pressure.
The good news is that healthy behaviors can lower your risk for high blood pressure. If you have high blood pressure, you can take action to control it and improve your health. And if you enjoy healthy blood pressure, now is the time to create good habits that will sustain it.
About one out of two adults has high blood pressure (hypertension). High blood pressure puts you at higher risk for heart disease and stroke, two of the leading causes of death, disability, and healthcare expenses.
What is a good target to aim for? The CDC recommends keeping your blood pressure under 130/80 mmHg for most of us. AT the top of the list for bringing high blood pressure down are being more physically active and eating a healthier diet. You can start by taking a daily walk (at the mall if the weather’s bad).
Instead of eliminating unhealthy foods and drinks from your diet, find tasty substitutes. Choose fruits, vegetables, 100% whole grains and chemical-free, free-range meats and eggs instead of foods made with white flour, white rice, sugar, and lots of chemical additives. Enjoy a sparkling water beverage or tea with no sweeteners instead of soda pop. And, if you’re a drinker, cut back on alcohol consumption.
You might want to learn to check your blood pressure at home. Some people’s blood pressure rises whenever they go to a doctor’s or dentist’s office. This is called “White Coat Syndrome.” And it tells you about another contributing factor to high blood pressure: Stress.
If you live a high stress life (and who doesn’t these days) learn how to use deep breathing, mindfulness techniques, and relaxation practices like Yoga Nidra to let some of that stress go. The State of Michigan even provides the online mindfulness resource Headspace to help relieve stress. Check it out!
I know that lifestyle changes don’t come easy. Try to get your family and friends on board. And of course, enlist support from your healthcare providers—including your chiropractor. An aligned spine enables your brain to communicate with all of your organs so that they can function optimally. In other words, a healthy spine supports a healthy heart.
Lexi Adams will be performing at the Kentwood Winter Concert Series on Thursday, Feb. 17. (Supplied)
Cellist and vocalist Jordan Hamilton will be performing at the Kentwood Winter Concert Series Thursday, March 17. (Supplied)
Nicholas James Thomasma will be performing at the Kentwood Winter Concert Series Thursday, March 31. (Supplied)
By WKTV Staff
After a brief scheduling delay, the City of Kentwood’s free-to-the-public Winter Concert Series will return Thursday, Feb. 17, with singer/songwriter Lexi Adams leading off three concerts on select Thursdays through the end of March at the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
WKTV will record all concerts and will replay them, as scheduled, on our cable channels as well as on WKTV.org by hitting the “Watch Live” button, and also later on-demand at WKTVlive.org. Visit wktvjournal.org/wktv-on-air-schedule/ for a schedule of replays.
The series will feature three West Michigan performers who will play a mix of genres and, in keeping with the mix of musical tastes, each concert will also have a food truck outside offering a range of cuisines and available for purchase.
“With a variety of talented local musicians and food truck favorites, winter concerts offer residents an enjoyable night out during the colder months,” Val Romeo, Kentwood Parks and Recreation director, said in supplied material. “We welcome all to enjoy the good food and live music in the warm comfort of the library this winter.”
The concerts will take place in the library’s Community Room from 6:30-8 p.m. Guests are welcomed to bring their own beer, wine or nonalcoholic beverages to enjoy at the show.
Also, according to the city announcement, “residents are encouraged to follow current public health guidelines to help stop the spread of COVID-19.”
The lineup of performers and food trucks is as follows:
Thursday, Feb. 17 — Singer and songwriter Lexi Adams with food from Patty Matters Food Truck. Adams, according to supplied material, will present a mix of original music and covers. “Her songs are stories of life experience carefully crafted through each melody and lyric.”
Thursday, March 17 — Cellist and vocalist Jordan Hamilton with food from Around Baking Company. Hamilton “will merge musical styles to tell stories of the human experience through a variety of genres.” A member of Last Gasp Collective and the Southwest Michigan Symphony Orchestra, he can be found performing primarily in the Midwest, where he has opened for national acts.
Thursday, March 31 — Singer and multi-instrumentalist Nicholas James Thomasma with food from El Jalapeño. Thomasma will perform a mix of Americana, folk, country and rock music. “He combines stories and songs with humor and wit for a show that can be enjoyed by all ages.”
The 10 Cents a Day program supports connecting Michigan schools to Michigan farmers for fresh produce. (pxhere.com)
LANSING — Nathan Medina recalls eating bland, boring, non-fresh foods at school as a child.
“I remember eating bagged iceberg lettuce, canned corn and green beans or broccoli stems served alongside our cardboard pizza,” said Medina, who now is the 10 Cents a Meal program policy specialist.
Medina said it was refreshing to see some of the eye-appealing meals that are being served by grantees across the state.
The state-funded grants provide matching incentive funding up to 10 cents per meal to purchase and serve Michigan-grown fruits, vegetables and legumes.
The program is in its second year statewide and was originally a regional pilot program that began in 2016, Medina said.
He’s with the Groundwork Center for Resilient Communities, which has offices in Traverse City and Petoskey, and which runs the program with the state Education Department, Agriculture and Rural Development Department and Michigan State University’s Center for Regional Food Systems.
“This program provides kids with the opportunity to eat real, fresh food that they might not have had the chance to experience before,” said Medina. “While before they might have been eating apples grown in Washington, now they get to try a farm-fresh Michigan apple.”
For the 2021-2022 school year, there were 229 initial grantees, according to the 10 Cents a Meal program. Kent County schools participating include Godwin Heights along with Byron Center, Forest Hills, Kenowa Hills, Kent City, Lowell, Thornapple Kellogg, and West Catholic. Other area schools participating are Jenison along with schools in Holland, Ionia, and Muskegon. According to the 10 Cents a Meal website, about 144 enrolled in the program.
Grants are available not only to school districts, but also to non-school sponsors of the U.S. Department of Agriculture nutrition programs. That includes child care centers, after-school programs and other food programs such as the one provided by the Kent County Juvenile Detention program, which also was a 2021-2022 grant recipient. It is estimated that this year’s grants will support more than 553,000 children.
The Michigan Farmers Market Association supports the program to help farmers, schools and children, said Executive Director Amanda Shreve.
“This program really gives school districts one of the tools they need to more easily engage with local farmers,” she said.
Medina said the program can create individualized plans for participating schools and other organizations.
Not only is the program aiming to create better nutrition options, but it also recognizes the agricultural benefits that come with fresh food. Small farms, distributors and every other person involved in the process of the “farm-to-cafeteria” movement” benefit, Medina said.
Shreve said, “This program really gives school districts one of the tools they need to more easily engage with local farmers.”
Some schools face barriers to access fresh produce, such as cost, time or processing equipment, she said.
“When we can expand the awareness and taste buds of children at a young age, they’re going to continue these eating behaviors for the rest of their lives,” Shreve said. “We hope they will continue to scout local produce and eat fresh fruits and vegetables, setting them up for a lifetime of better health and relationships with food.”
According to Medina, the current budget of $5 million may be expanded in the future.
Due to the fact that Governor Gretchen Whitmer signed the $17.1 billion K-12 budget into law in July 2021, the largest single-year School Aid Fund budget ever passed by the state, this doubled the 10 Cents a Meal’s budget from $2 million in 2020-2021 to $5 for 2021-2022. This has given 10 Cents a Meal an opportunity reopen its applications, which will close on Feb. 11. Officials noted that eligible purchases from the present year may qualify for retroactive reimbursement. For more about the grant, visit tencentsmichigan.org.
WKTV Managing Editor Joanne Bailey-Boorsma contributed to this story.
LANSING — My basement has an entire bookcase jammed with National Geographic magazines, including virtually every issue since July 1979.
My father bought used copies of the oldest ones when I was a child. The oldest of the old is the February 1919 issue, published when an annual subscription cost $2.50.
February 1919 issue of National Geographic. (Photo by Barb Miller)
The front cover is faded, the back cover is missing, its advertisers include Ivory soap and now-defunct automakers Locomobile, Thompson, Dodge, Chandler and Apperson, as well as Quaker Puffed Wheat cereal, the gunmaker Savage, Pepsodent toothpaste, Victrola records and Goblin Soap, which “works wonders.”
Inside, the only color section features illustrations of 29 berries and their blossoms, some now in potential danger of following those long-ago advertisers into oblivion.
Most grow in Michigan, says Tyler Bassett, a botanist and plant ecologist at the Michigan Natural Features Inventory.
Among the illustrations “by the gifted artist-naturalist Miss Mary E. Eaton” are the American mountain ash that grows south from Canada to the Great Lakes region “only where it can find mountains” and the black gum that grows “between Maine and Michigan on the north.”
The range of mapleleaf arrowwood spanned from New Brunswick to Minnesota, and the American cranberry from Newfoundland to western Wisconsin. Readers learned that wild chokeberries could be found from New England to Minnesota, according to Eaton’s article, “American Berries of Hill, Dale and Wayside.”
Some have unfamiliar, exotic-sounding names that roll off the tongue – silky cornel, for example, and blueleaf greenbrier and blue cohosh. Others have names we quickly immediately recognize, such as American holly and wintergreen and black alder.
Now 103 years after National Geographic published its article on berries, we’re witnessing some changes among those species, says Bassett, who “studies the ecology of natural communities and the rare plant species they support,” according to the Natural Features Inventory. The organization promotes conservation of Michigan’s biodiversity through scientific expertise and information.
Mary E. Eaton’s illustrations of American bittersweet, silky cornel, bayberry and mapleleaf arrowwood in the February 1919 issue of National Geographic. (Photo credit Barb Miller)
“I’m cautious, but we are seeing very hot, dry summers and differences in the distribution of precipitation,” Bassett says. Particular weather events can stress plants, such as droughts that can cause temporary diebacks.
In an ecosystem, climate change shifts the timing of when plants germinate and flower and when pollinators and plant-eating wildlife are active, he says.
“By the end of the century, we could have the climate of Georgia in Southern Michigan,” he says.
But climate change doesn’t deserve all the blame.
Another major concern is the spread of invasive plants such as honeysuckle and autumn olive in the woodlands. Some invaders are “super-aggressive,” as Bassett puts it, “and getting more aggressive with climate warming.” They reproduce more than native plants and can “hybridize a native species out of existence.
“Most invasive species seem to be favored by climate change and are able to quickly take advantage of new circumstances by growing faster and leafing out earlier than native plants,” he says.
Changes in wildlife habitat have a negative effect as well because species “need the right animals at the right time to disperse their seeds,” he says.
Meanwhile, a new study in the journal Science found that declines in the number of animals that disperse seeds are reducing plants’ ability to adapt to a changing climate by limiting their capacity to migrate to more hospitable ranges.
The scientists at Rice University in Texas, Iowa State University and Aarhus University in Denmark called seed dispersal a “mutualistic function” – meaning both the plants and animals benefit.
They wrote, “The mutualistic interaction networks that assemble in these communities will likely influence whether certain plant species persist and spread.” And they estimated that losses of bird and mammal species are already responsible for a 60% reduction in plants’ ability to respond to climate change.
Bassett says increased fragmentation of plant habitats leaves “smaller and smaller” patches of land where they can grow. Due to differences in their relative abundance, fragmentation means that less profuse species will have even fewer pathways to spread through dispersal of their seeds.
Mary E. Eaton’s illustrations of wildblack cherry, highbush blueberry, sweet cherry and early highbush blueberry in the February 1919 issue of National Geographic. (Photo by Barb Miller)
So, how to protect these plants, the snowberry and the shadbush, the wild black cherry and the smooth sumac, the spicebush and the American bittersweet?
Bassett says necessary steps include regional partnerships with land trusts and agencies like the Department of Natural Resources to improve the connectivity that makes it easier for wildlife to disperse seeds of native plants.
Connectivity here refers to a network of pathways that animals can travel, linking what the Arizona-based Center for Biological Diversity calls “fragmented habitats that constrain wildlife movement.”
In addition to preventing seed dispersal, lack of connectivity impairs animals’ ability to find shelter, mates and food, while isolating populations and leading to possible local extinction of sensitive species, according to the center, which has offices in Minneapolis and Duluth.
The Southwest Michigan Land Conservancy is addressing that problem, he says. The nonprofit organization works in nine counties in the southwestern part of the state, including Branch, St. Joseph and Allegan counties.
“Animals as dispersal agents can move more easily,” Bassett says. “A species needs a place to live that suits it.”
West Michigan has a thriving agricultural economy with miles of apples and other crops that often need to be picked by hand each fall. Thousands of migrant workers travel to Michigan each year to harvest these crops for local farmers and growers, filling approximately 100 migrant camps to capacity in Kent County.
With that influx of workers and nomad-style workforce, issues can and often do occur — not the least of which was dealing with the recent and ongoing COVID-19 pandemic.
Local non-profit Migrant Legal Aid has been an advocate for those workers, their health and their rights, for many years, and they continued to do so in 2021.
MLA defines a migrant worker as a person who lives and works at the same place and travels seasonally according to which crops are in season. Due to poverty, language barriers, and discrimination, seasonal workers often find it hard to protect their basic human rights and dignity. This is where Migrant Legal Aid say they step in.
Many migrant workers come from such severe poverty that when they are treated unfairly, most don’t speak up, Molly Spaak, attorney for MLA, said to WKTV. “Culturally, they say they can’t complain. They don’t realize they have a voice … There is also a definite fear of deportation if they come forward.”
Problems and solutions
Undocumented workers make up approximately 50 percent of the agricultural work force. Because of this, there is anxiety among the workers that deportation would occur if they come forward when treated unfairly. A way to eliminate this apprehension is found in case law.
Farm workers at a local growing location from fall 2021. (Migrant Legal Aid)
“MLA has good case law that protects undocumented folks from irrelevant immigration questions and retaliation in the workplace,” Spaak said. “This helps them feel more comfortable coming forward with their concerns.”
Young children have often been found in the fields with their parents, helping to harvest the crops so their parents meet the daily quota mandated by the growers.
“Child labor laws absolutely apply to migrant workers and their families,” said Spaak when asked if Michigan law extended to seasonal workers. “There are now migrant daycares and Head Start programs parents can utilize. These are free to the families. Because of this, there has been a drastic decrease of children in the fields.”
Migrant Legal Aid also provides help for those suffering from domestic violence.
“The Hispanic community is very patriarchal,” said Spaak. “Because of this, DV (domestic violence) cases are always popular.”
MLA offers special visas for victims who come forward. These visas help in many ways, providing social security numbers to the victims so they have the opportunity for steady work among them.
“This gives women and men more justification and incentive to come forward,” Spaak said.
Communication, community awareness
Educating the migrant workers on their rights and the services Migrant Legal Aid offers is a daunting yet necessary task. MLA produces many social media campaigns, newsletters to the community, and press releases to the media in an effort to raise awareness.
However, there are still challenges.
Farm workers at a local growing location from fall 2021. (Migrant Legal Aid)
“Social media helps build community awareness, but not our clients’ awareness because our clients don’t always have access to social media like the general population,” said Spaak.
To develop this knowledge, MLA sends migrant advocates into camps two to three times a week during the summer and fall to pass out Migrant Legal Aid information and speak with the workers personally.
Over the past year, advocates also handed out information on COVID-19.
“Migrant housing is jam-packed with people with one kitchen and one shower—it’s impossible to social distance,” said Spaak. “New COVID-19 regulations are not always followed, and the migrant camps were a hot bed for Coronavirus. Even when the vaccines rolled out, myths about the vaccine stopped a lot of people from getting it because they were worried about what it might do to them. We had to dispel those myths.”
Though MLA does have cases of mistreatment that require court appearances, Spaak said that many issues “can be resolved extremely quickly by speaking with the growers. A lot if it is communication and language issues with the workers.”
Migrant Legal Aid works hard to educate the community about migrant workers’ needs and situations but still needs help from the public. Being a self-funded organization, MLA relies on grants, private party donations, and fundraisers to subsidize their work. Two of their largest fundraisers are annual events — Cup of Justice, a golf outing in the spring, and Harvest of Justice, a luncheon in the fall.
While seeing so many cases of injustice against migrant workers is emotionally hard on the MLA attorneys and advocates, personal migrant success stories give them hope.
“Rene Rodriguez was a migrant worker from several years ago. His parents emigrated to the United States and were a farm worker family,” said Spaak.
Rodriguez went to school, worked hard, and became a professional website designer and marketing designer.
“We (MLA) bought several photographs from him that are now hanging in this office,” Spaak said of Rodriguez. “Rene also helps us with marketing, brochures, and photos.”
To find out more about Migrant Legal Aid and how you can help MLA protect migrant workers’ legal rights, visit here.
Farm workers at a local growing location from fall 2021. (Migrant Legal Aid)
While launching a new restaurant in the middle of a worldwide pandemic may seem daunting, in West Michigan and really anywhere, Condado Tacos location on Bridge Street in Grand Rapids proved it could be done, and done in an artful way.
Like its menu, which they say is “adaptable to every diet,” Condado Tacos just had to be adaptable to Grand Rapids ever-shifting pandemic landscape — and health regulations. But Condado Tacos opening in February of 2021, during one of the pandemic’s surges, did present unique challenges for staff as they worked to get boots on the ground in West Michigan.
Tina Femeyer, general manager of the Condado Tacos Grand Rapids location, looked back on the restaurant’s first year and told WKTV that she was originally supposed to begin work the week of the Michigan statewide shut down in early 2020.
Tina Femeyer, local general manager of Condado Tacos. (WKTV/D.A. Reed)
“Everything got pushed back 6 to 8 weeks,” Femeyer said. “I ended up training in the Royal Oak location for four months, but they were only doing carry-out. I had to completely re-train for dine-in once things opened back up.”
Founded in 2014, Condado Tacos currently has 20 locations in Ohio, Indiana, Pennsylvania and Michigan. But they were committed to Grand Rapids.
“We were not certain if we were going to open at that time,” Karen Reed, Director of Off Premise Sales, said to WKTV. “There were some slight delays on parts (supply chain issues) and acquiring and confirming our liquor license were the two most challenging issues. Also, making certain we were in the position to combat and prevent COVID from spreading in the restaurant on a regular basis…It was a matter of doing whatever it would take, with a great commitment from our staff.”
And getting that staff together was high on the priority list.
Femeyer eventually moved to Grand Rapids in November of 2020 and began conducting in-person interviews.
One of the initial hires at Candado Tacos, Kentwood bartender Dan Voetberg, behind the bar. (Supplied)
“We knew we were opening at only fifty percent capacity but planned to hire full staff,” said Femeyer.
Conducting interviews while masked and socially distanced was a new experience for the general manager, but Femeyer said the process went smoothly.
Advance marketing and the use of the Indeed employment website for recruiting helped potential employees be aware of Condado Tacos and their entrance into the market.
“It appeared we had a bit of a following even prior to opening,” said Reed.
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
Condado Tacos art. (WKTV/D.A. Reed)
The art of tacos, and a taco restaurant
As Condado Tacos planned its opening, also in the plans was showcasing local artists.
When asked what prompted the decision to make art a main feature of Condado, Femeyer said that it was always a vision of original founder Joe Kahn, and other executives of the corporation, to ensure art was a key component of each Condado store.
“The art ties back to the local community, creating a unique space that speaks to what the city is about while being consistent with menu and service,” said Femeyer. “Art is the backbone of what they (corporate) wanted to make each space.”
Femeyer also revealed that the art is the most time-sensitive part of the construction process, often beginning before heat, air conditioning, or plumbing are completed.
“They (the artists) truly are a part of the construction team,” Femeyer said. “They work all hours of the day and night after drywall is in place.”
While each store features artwork distinctive to the city’s artists, diners can also look for a variation of a gnome and ghost chilies at each location, creating a link of unity between each store.
Condado Tacos on Bridge Street in Grand Rapids. (WKTV/D.A. Reed)
Condado Tacos is now at full capacity, though they do offer a patio with heaters for comfort, and also heaters stationed near the entrance to the restaurant in case people would like to enjoy a cocktail or wait for a table in a less populated space.
Condado’s success in Grand Rapids comes down to two things, Femeyer said.
“Great staff. They have all been unbelievably gracious and understanding that many things were out of our (management’s) control during opening. They were very adaptable.” Femeyer said. “I think the space really speaks to how people want to dine. They want a more light-hearted, ‘come as you are’ feel, which Condado Taco speaks to. It speaks to people of all walks of life.”
But Reed added that it doesn’t end there. “Our goal each shift and every day at our Grand Rapids Condado Tacos and all of our locations, is to be very consistent in our execution along with a focus on continual improvement daily.”
Grand Rapids will not be the last Michigan location for Condado Tacos. With three locations already open in the Detroit area at the time of the Bridge Street launch, Femeyer says Condado intends to continue expanding in Michigan, with plans already in place to open a store in Ann Arbor in early 2022.
It takes years of study, lots of blind tastings, patience and dedication, plus more than a few glasses of wine to pass a sommelier certification test. The resulting graduate is a passionate wine expert, who is excited to share their knowledge and love with guests, and we are lucky to have a newly minted sommelier right here in Grand Rapids.
“Ultimately this certification is a commitment to hospitality, and to the guest in our chair,” Tristan Walczweski said. He recently passed the Advanced Sommelier exam, and has received this coveted diploma. He is currently the general manager at Bistro Bella Vita in downtown Grand Rapids, as well as the beverage director for Essence Hospitality, the restaurant’s parent company.
Walczweski believes he is the only sommelier with this certification working in a restaurant open to the public in Grand Rapids, as well as one who works for a family, and one who works at a private country club. The Rockford native took almost five years to achieve this level of certification, with support from his wife Angie, and more than a little welcome distraction from his two-year-old son, Rowan.
So why is this such a big deal, and what does it mean for you, dear reader? And how might Walczweski help you to drink better wine? Read on to find out.
Run by the Court of Master Sommeliers, the certification process “elevates the quality of the beverage service throughout the hospitality industry” according to their mission statement. “The Court of Master Sommeliers provided a reference point for exceptional hospitality,” Walczweski explained. “For some, their takeaway is expert knowledge. For others, it’s an opportunity. I’ve always enjoyed the process of these exams, the preparation, the challenge, and ultimately the reward: sharing it with the guests, and helping cultivate it further with the staff.”
Tristan Walczweski, general manager at Bistro Bella Vita restaurant in Grand Rapids, recently achieved Advanced Sommelier status from The Court of Master Sommeliers.
“It’s one of the most respected certifications in the industry,” said Walczweski. And while “there have been their fair share of shake ups and scandals over the last year, it’s always been geared towards restaurants and service. It is preparation for excellent service in that setting.” Walczweski is referencing the claims of 21 women that they have experienced sexual harrasement and abuse by six male members of the organization. The accused, as well as one other member, have been suspended, with motions in place to expel them and strip them of their sommelier titles.
What this certificate means for Bistro Bella Vita is that they are now home to an elevated beverage program, one that goes above and beyond the usual wine offerings you might find, all thanks to Walczweski. “Here you might find newer things, like a label you might not recognize,” he said. “Finding a taste in your glass somewhere that you might not expect it. We carry producers who have their finger on the pulse of winemaking.”
Can something like this be one more step for the Grand Rapids restaurant scene to make a splash on a more national level?
“I think so 100%.,” Walczweski said. “Grand Rapids is still very small and a very easily influenced community. Through the Covid pandemic we have been given the chance to kind of rebirth our hospitality industry. I think Grand Rapids would benefit from having a defined hospitality culture and a high level of service. We have a huge opportunity for new restaurants coming in and really creating a unique experience, and something like this just helps that happen.” Walczweski and Bistro are happy to be a part of the change and development in West Michigan.
“There is immense thought and care put into our wine programs at Essence Restaurant Group,” Walczweski said. “At Bistro Bella Vita, we aim to highlight the work of the small producers, ones who take the methodical and holistic approach, farming regeneratively and sustainably, who leave the Earth better than they found it. Much time is spent over choosing these producers with the question always at the forefront of my mind: What would our guests think of having this wine in their glass?”
As much thought and care that is put into the wine program at Bistro, there was an equal amount put in by Walczweski into achieving this certification. It is no easy task, and has taken him years to achieve this level. In fact, Walczweski didn’t even set out seeking this kind of recognition, he originally thought that the introductory course might be a nice compliment to the new management position he had taken at Bistro.
Tristan Walczweski is one of only three Advanced Sommeliers in Grand Rapids, and the only one who works in a restaurant open to the public, Bistro Bella Vita.
Walczweski started working as a server at Bistro during his senior year in college at Davenport University. After graduating with a degree in business administration and management, a personal reckoning occurred. “I was always interested in history, foriegn languages, and music education, and I wanted to find something where I could apply all of these elements, in an untraditional way,” Walczweski said. “I wanted the opportunity to do more.”
He figured that his love of learning about history and languages might help him with the test. “My knowledge of general history was a big, helpful element as to when events took place, it gave me context to things like wine law, or who was in charge in certain countries,” he said. “And having an understanding of deconstructing languages from a theory standpoint really helped with deciphering labels and understanding regions,” he explained.
The actual testing process occurs through several different levels, and typically takes years to prepare for. Walczweski took and passed the Introductory level exam, a 75 question written exam, in 2016. “I spent nearly six months preparing for the exam, gradually understanding the winemaking countries of the world, the grape varietals and regions that defined them, along with the laws and geographical influence that made each unique,” he said.
He then moved on to level two, which is known as the Certified Sommelier. This was much more involved. “The exam had three parts: a timed written theory examination, a timed blind tasting of four wines, and a service practical which in its essence was a test of grace under pressure,” he explained. “Can you maintain poise, grace, and humility while juggling the woes of a restaurant?”
To properly prepare, Walczweski worked with a few other candidates to create a tasting group. They met weekly and each person brought both a white and a red wine for everyone to taste. “We exercised the tasting grid, a deductive process of blindly assessing a wine, each week working to develop our nose and palate and to understand ultimately what makes a wine tick,” he said.
He completed the test in Detroit, and after a few tense moments during the announcement of which candidates had passed, he learned that not only did he pass, he had gotten the best score on the test out of his group. He received the Walter Core Scholarship, which allowed him to continue his wine and beverage studies, as well as travel through some of the wine regions of Europe.
He scheduled his test for Advanced Sommelier for October 2020, which was then delayed multiple times during the pandemic. This was both a bit of a blessing and a curse. “The hardest part of preparing for this was sticking to a routine, being able to study, especially while in the restaurant industry,” he said. “I’d study from 9 p.m. to 1 a.m., while being a parent trying to balance all of it, I was really feeling the burn.”
The test “gave some structure during Covid,” he explained. “I was never furloughed. I worked in more versatile roles during the pandemic. Sometimes I was dishwashing, sometimes working to-go’s. Studying gave me structure and a goal post. It really was something to look forward to.”
Walczweski is now looking forward again, to taking the Master Sommelier test, but he’s going to build his own timeline around the test. Ideally, he’d love to take it in 2023, but for now, he’s going to focus on his family, and his job at Bistro. “I’m waiting till I’m ready,” he said. “Then I’ll take a path and an approach that is healthy.”
If you’d like to experience a sip of Walczweski’s expertise, you can stop by Bistro or The Greenwell Bistro and grab a glass or bottle of wine that he’s selected. You can also join Bistro’s monthly wine club, where you can order his recommendations by the bottle or the case. This year, he’s put together a list of his top ten selections for the holiday season.
I asked Walczweski if he could share any knowledge with us on how to be a better wine drinker down at the lower end of the price scale. He had some great advice, first being that there is a huge difference between bottles of wine that retail between $15-$20 a bottle and those that come in under $10.
“I play the $20 challenge with myself,” he said. “How far can I make this $20 go? Going into the $15-$20 range, you reach a new echelon from $7-$8.”
Looking beyond the familiar is where you can find some high quality, yet affordable offerings. “Knowing other countries besides the well-known ones is key,” he said. “They take the same level of work, they are also tied to the land, but are coming from countries that get overlooked. Your dollar goes further.” He recommended checking out offerings from Spain and Portugal over Italy and France, Washington over Napa, and seeking out small regional offerings that might not be well known.
It always comes down to not just the liquid in the glass for Walczweski, but also to the overall hospitality involved in the restaurant business.
For Walczweski, it’s all about “how can I make your experience exceptional every day, as it’s seen through a wine glass.”
The holiday season will begin with the warm glow of hundreds of luminaries lining the streets of downtown St. Joseph from 5-8 p.m on Friday, Nov. 19. Luminary, sponsored by United Federal Credit Union, creates a joyful atmosphere for all ages to enjoy sales/promotions, specialty items, drawings/giveaways, free gift wrapping and gift ideas galore from participating restaurants and shopkeepers.
“All ages are invited to head downtown for this festive event,” said Amy Zapal, executive director of St. Joseph Today. “Whether you’re looking to enjoy a delicious cup of hot chocolate, grab a sweet treat, or get a jump start on your holiday gift shopping, it’s a great way to kick off the holiday season.”
Additionally, St. Joe Today will kick off the holiday music in downtown St. Joseph during Luminary weekend. Zapal says, “SJT added holiday music throughout downtown in 2019 as part of Window Wonderland.” Zapal goes on to say, “Last year we wanted to start the holiday festivities a little earlier during the unofficial kickoff to the holiday shopping season. We are excited to continue the tradition and to spread a little extra cheer this year!”
Jonathan Jelks, left and Willie ‘Willie The Kid’ Jackson, right, are throwing a party downtown Grand Rapids on November 13. “The Taste of Black Spirits” will be held at City Flats Hotel, and will feature Black owned beverage based businesses, with plenty of drinks to taste and try. (Courtesy Image)
Looking to break out of the box, or the bottle? The Taste of Black Spirits event that happened this past weekend expanded people’s tasting horizons, while also celebrating minority owned beverage companies. Hosted by two Grand Rapids-based entrepreneurs, this event is just one part of their vision to diversify West Michigan.
“The event is a fantastic way to spotlight, support and celebrate black owned brands in the market that people may not know exist,” said Nayana Ferguson, owner of Anteel Tequila, one of the Black-owned vendors that was at the Taste of Black Spirits which was held at the City Flats Hotel on Saturday.
The event had been put together by Jonathon Jelks and his business partner Willie “Willie the Kid” Jackson. Together with their company GR USA, a merchandising entity, as well as Lazar Favors, a Detroit-based marketing company, they pulled together about two dozen minority-owned beverage businesses for the one-day only event.
Jelks and Jackson participated in a similar event in Detroit, and were inspired to bring the energy and vibe back to their hometown of Grand Rapids.
“I’m from Southeast Grand Rapids, so this area is near and dear to my heart,” said Jelks during an interview. “Being here in the ‘Rust Belt’ as they call it, and I’m proud to be part of the transformation.” The duo founded their own spirits company, Motu Viget, in 2019. They currently have three products in the market: Motu Viget Brut, Eye Candy, and Avani Supreme Vodka, with more than 200 placements in the Michigan market, which includes 70 Meijer stores.
For Jelks, it’s important to pass on both his knowledge and his success. “With us having our own spirits company, and having some traction and some success, we wanted to bring some of that to others,” he said. “We wanted to make sure that the small businesses could make the proper connections, and succeed as well. We are in a unique position to do this”.
Jelks’ background is in ‘serial entrepreneurship’. “Anything where I see there is a niche and we can contribute and service the community, those are the kind of things that float my boat,” he explained.
“We felt that the next thing that is going to help Grand Rapids become a world class community is by creating culture. Bars are a big part of that, live entertainment venues are a part of that.”
In addition to the Nov. 13 event, the duo has a whole host of other developments in the works.
Ambiance GR Kitchen & Lounge, which will be located in the former Raggs to Riches space, should open by the end of 2021. “Ambiance will have live entertainment, events, and will have a kitchen component to it. We’ll be serving American and Cajun dishes, something unique for the restaurant ecosystem downtown Grand Rapids. We are super excited for Ambiance, everyone has been anticipating it, and we are really ready to share it with the community.”
Sip Coffee and Cocktails in Grand Rapids on Alger and Eastern is yet another place that they’ve invested in, along with other partners. This spot is a coffee shop/bar hybrid, and a spot that will welcome all, no matter the time of day.
The duo’s entrepreneurial spirit isn’t limited to just Grand Rapids, they also have two bars in the works in Muskegon. The Motu Lakeshore Wine Bar, named after their spirits company, and Prohibition, an event space, will both be housed in the same building right downtown on 8th Street and should open in the next year.
With no restaurant experience, it’s been a bit of a learning curve for Jelks. Coming out of the pandemic, he’s getting a baptism by fire into the industry. “Labor costs, hiring the right staff, staffing the kitchen is really brutal right now,” he said. “So many people just don’t want to be in the industry anymore, or feel underwhelmed by the pay, and where things are at. There’s a lot of things the industry has to address, and those of us who are invested in the industry are learning to navigate those things.”
Jelks clearly has a bigger vision than just owning a bar or two. And not that owning and operating those alone aren’t a big deal. He’s thinking all the time about Grand Rapids as a whole, and that is what sets him apart. “I look at how some people in Grand Rapids have built big businesses, being very forward thinking, by diversifying our economy,” he said. “Our city has done a great job in figuring out how to problem solve, and keep people gainfully employed. As small business owners, you just want to continue to add to that DNA, add to that fabric, and create more opportunities. Despite the fact that we have one of the fastest growing cities here in the country, when it comes to black and brown folks, our ratings aren’t so high. There was a Forbes article that came out about 4-5 years ago that rated Grand Rapids as one of the worst cities economically for African Americans. One of the ways we can change these social inequities is through entrepreneurship. That’s very important. We want to not only create businesses where we’ll make money and be successful, but also where we’ll create that pipeline for other entrepreneurs and other folks that can be in leadership in Grand Rapids and Muskegon.”
Anteel Tequila (Courtesy Image)
One of the vendors that was at the Taste of Black Spirits was Anteel Tequila, a Michigan-based spirits company. “Anteel Tequila launched in August of 2018 only in Michigan, our home state and since then Anteel has won over 27 awards, expanded to 8 states, the Caribbean and received global attention for our world’s only Coconut Lime Blanco Tequila,” said owner Ferguson. “We have three additional expressions besides Anteel Coconut Lime that includes a Blanco, Reposado and a limited release Tarocco Blood Orange Blanco Tequila”.
“I think it’s slow, but I’m new to the spirits industry, but I’m having my eyes open to the business,” said Jelks. “It’s like having an epiphany. There are so many different avenues on how to make money in this industry. But also how to have a good time, how to curate. And once you have an internal knowledge of how the spirits industry works, you will find some kind of opportunity. And we just want to encourage people to do so. Knowing what is out there is half the battle.”
“The Black community is not only asking for more Black ownership, but they are also looking for the avenues to gain traction with.” Mainstream following is the key to success, Jelks emphasized. “It’s our job as Black pioneers to make a way to put a magnifying glass on it, so everyone can see clearly that this is happening. That this transformation is on.”
Jelks doesn’t mince words. “Grand Rapids is suffering from a diversity problem,” he said. “Culturally, we need more events downtown that are culturally led. That is what makes you into a diverse, world class city that is a magnet for attraction and retention, in 2021.
What could young entrepreneurs of color do to move their vision forward? According to Jelks, “Utilize the tools and resources you have in front of you, study up on the position that you want to be in. There is a glamor side to having your own alcohol, but there is so much work. This is one of the more archaic businesses that is still around.” He stressed how hands-on this business is, and that it really isn’t too far off from Prohibition with many of the rules and regulations. “Relationships still mean a lot,” he stressed.
“The industry can be difficult to navigate in for emerging brands without immense marketing budgets,” said Ferguson. “Events like [The Taste of Black Spirits] allow brands to get in front of the masses in a fun, educational manner, allowing us to grow our audience.”
Events like this allow all of us to expand our range of what we taste and experience.
“We’re having the time of our lives doing this,” said Jelks. “We’re busy,”
LANSING — Some lawmakers and environmental advocates want to ban chemicals in food packaging that they say threatens the health of Michiganders.
PFAS, bisphenols and phthalates can be found in almost every food package — from burger wrappers to bottles for drinks.
The chemicals include per- and polyfluorinated substances or PFAS, a large group of chemicals that has been used globally since the 1940s to manufacture “products that resist heat, oil, stains, grease, and water,” according to the Centers for Disease Control and Prevention. PFAS chemicals are so effective that they’re used in many industries, including food packaging.
A bill that would ban these chemicals from food packaging has been introduced in the Michigan Senate.
Other troublesome chemicals identified in the proposed ban are bisphenols and phthalates. Bisphenols are used to line cans and phthalates are commonly used in plastic food packaging to add flexibility, Courtney Carignan, an assistant professor in the Department of Food Science and Human Nutrition of Michigan State University, wrote in an email.
It’s not easy to tell which food package contains these chemicals because there are no labeling requirements for them, Carignan said.
PFAS, bisphenols and phthalates can be found in burger wrappers, french fry bags, canned food, and packages for drinks, according to the Ecology Center, a nonprofit environmental group located in Ann Arbor and Detroit.
Whether these chemicals are released into food depends on the temperature, time of storage and the acidity of food, said Rebecca Meuninck, the deputy director of the Ecology Center.
“Many of these chemicals have been linked to concerning health effects such as infertility, hormone and immune disruption,” Carignan said.
They accumulate in peoples’ bodies, said Sen. Jeff Irwin, D-Ann Arbor, who sponsored the legislation to ban them. “The more we are exposed to them the worse it’s for our health. People have PFAS in their blood. PFAS lasts for an extremely long period of time, they don’t break down.”
PFAS can cause high cholesterol, decreased immune system response to vaccines and development of certain types of cancer, according to the Department of Environment, Great Lakes and Energy.
It’s important to avoid PFAS in packaging not only because it can be released into food, but also because manufacturing this type of packaging and disposing of it pollutes the environment, Meuninck said.
There are alternatives to PFAS, such as bamboo, palm leaf, bio-wax, clay and compostable plastic polylactic acid that usually is made from corn, according to Toxic-Free Future and nonprofit Clean Production Action. Both organizations advocate for safer products and chemicals.
PFAS is a long-standing controversial problem in Michigan.
State officials say that at least 1.9 million people are affected by PFAS and more than 11,000 sites are contaminated by this family of chemicals, according to news accounts. In 2018 and 2019, the state spent $69 million to clean up and address PFAS, according to Bridge Michigan.
One of the state’s largest contamination areas is that in Rockford, where Wolverine, a shoe company founded in the community, was found to have left a 25-mile square wide trail of PFAS contamination from a former tannery factory. Wolverine’s PFAS supplier was the chemical corporation 3M.
People can ask companies like McDonald’s and Burger King to phase PFAS out of packaging, said Rebecca Meuninck, the deputy director of the Ecology Center.
In 2021, 3M sued Michigan to oppose state new limits for PFAS in drinking water, saying that those limits are flawed because they were made in a “rushed and invalid regulatory process,” according to Bridge Michigan.
People can ask companies like McDonald’s and Burger King to phase PFAS out of packaging, Meunick said. Panera and Whole Foods are working to do that now.
It’s absolutely possible for companies to eliminate PFAS and other chemicals from food packaging, Irwin said. “There are many food packaging systems out there that don’t use these chemicals. And Michigan is a major center for packaging innovation and food products.”
This is Irwin’s second attempt to ban the chemicals in packaging. He said, “Legislation hasn’t gotten much traction in the past, but every year we learn more about PFAS.”
This time around, he has the support of the governor who on Oct. 27 issued an executive directive to limit the state’s purchase of products with PFAS.
And the Biden Administration recently announced a plan to “prevent PFAS from being released into the air, drinking systems and food supply.”
Similar bans have taken place in California, Connecticut, Minnesota, Maine, New York, Vermont and Washington.
MSU Extension drainage specialist Ehsan Ghane
discusses controlled drainage strategies for farms at the Lenawee County Center for Excellence field day in August. Roughly 500 farmers attended. Credit: Jon Adamy, Michigan Farm Bureau.
By Andrea Vera Capital News Service
LANSING — Farmers are set to take on a growing number of challenges in the face of climate change.
Now waiting to be passed in the House, the bill would make it easier for farmers to participate in carbon markets to reduce greenhouse gas emissions.
In a recent study of attitudes of West Michigan fruit growers, Julia Linder, a graduate of the University of Michigan’s Program in the Environment, explored the factors that influence how fruit growers adapt to climate change. She currently works as a research assistant at Michigan Medicine.
The goal of her project was to determine the influence of climate change beliefs and perception of climate risk and adaptive actions on management practices used by tree fruit growers.
The study involved 18 interviewees ranging from first-generation to fifth-generation growers with from 5 to 2,500 acres of fruit trees. It appeared in the journal “Weather, Climate and Society.”
“What we would’ve call ‘normal’ is no longer normal – so everything is becoming the new normal, if you will,” one grower said.
Laura Campbell of the Michigan Farm Bureau also identifies climate change as the biggest challenge faced by farmers because of its far-reaching effects on nearly every aspect of what they do.
Campbell, who manages the organization’s agricultural ecology department, said the public lacks familiarity with the inner workings of the agricultural sector, and that makes it difficult for them to conceptualize just how daunting climate change can be for farmers.
“People who don’t farm don’t understand why,” she said.
Bill Schultz, a fruit grower in Mattawan, has been farming his whole life.
His 250-acre family farm, Schultz Fruitridge Farms, is celebrating 70 years since his grandparents founded it in 1951.
Like many other growers interviewed for the study, Schultz has noticed increasing variability in seasonal weather patterns and says he must adapt accordingly.
“In the last five years, what I see as a grower is that the jet stream is becoming very anemic, and that causes a lot of other events to happen that don’t typically happen that frequently,” Schultz says.
He adds, “We see more extreme events happening more frequently.”
More droughts and flooding, heavier rainfall, higher temperatures and more unpredictable frosts are occurring across the country.
That proves especially difficult for Michigan’s tree fruit growers to handle.
That’s because perennial tree fruit crops are very susceptible to changes in temperature and weather patterns, unlike field crops such as corn, Linder’s study says.
Fruit trees in Michigan and other cold-weather locations in the Midwest and Northeast have adapted to undergo a winter dormancy period in which a tree stops growing to protect itself from frost damage.
Campbell said the growing unpredictability of both temperature and frost is a threat at the beginning of the season: An early spring warmup triggers the growth of blossoms, making them vulnerable to a frost event later in the season.
When blossoms die due to frost, the crop for the entire season is lost.
“Spring frosts are probably one of our biggest challenges,” Schultz said.
He recalled the devastation that followed the unprecedented warm up of March 2012 when temperatures reached 80 degrees Fahrenheit, then plunged back down to below freezing.
“We lost everything. I lost my job that year. I still had work to do, but we had no income. We laid everybody off, we had to take out a loan to pay our bills. It set us back years,” he said.
While frost events like those happened only once before in his life, Schultz has seen three frost events like those in the past 10 years.
Linder says that orchards require a long-term commitment and investment of a couple of decades because they are perennial.
Another study interviewee said, “In the row crop business it’s easier to see change, but in the fruit industry, we raise the same commodity for 25 years.”
That grower made it clear that adaptive behaviors are important to preserve the viability of that and future seasons’ crops when they rely on the same trees for decades.
Schultz primarily uses irrigation, frost fans and crop insurance to mitigate climate risk.
Such methods are used in reaction to weather events, but can have limited effectiveness, he says.
Alternatively, farmers can adopt proactive management practices to prepare for future climate scenarios, Linder wrote in her study.
“The goal is to increase a tree’s resilience to climate change,” she said.
There’s still much climate change research to do about perennial agriculture, she said.
As extreme events began threatening Schultz Fruitridge Farms more frequently, the Schultz family diversified from peaches to also grow asparagus, grapes, apples, sweet corn, pumpkins, blueberries and cherries.
They also opened a farm market and a farm-to-table restaurant where they sell their hard cider, donuts and craft beer.
That provided Schultz with a fallback if one of his crops were damaged for the season, but not all growers have the financial capability for such long-term preparations.
“Because it’s so much longer-term, there’s a large sense of uncertainty as to how climate in five, 10, 15, up to 20 years will look like and how growers can address [changing climate] now on their farms that will help them in those extended time periods,” Linder said.
It doesn’t come down to whether growers attribute climate change to anthropogenic – influenced or caused by human activity – causes, Linder added.
Campbell said of farmers, “They’re like any other population group. There’s no monolithic single opinion on how much of climate change is influenced by people.”
Linder wrote in the study, “Adoption of adaptation behaviors may depend less on belief in climate change than on an individual’s belief that they can adapt in a way that will adequately protect them from perceived risk.”
In other words, if growers aren’t confident that certain adaptive behaviors will be effective in protecting their crops, they won’t adopt them, sticking with methods they’ve traditionally used.
Linder said she noticed a lot of pessimism among growers that she interviewed when discussing their ability to adapt while responding to increasing weather variability. “On the flip side, something that was very clear was that there is a large sense of community between growers.”
Schultz said, “It’s very demoralizing. It doesn’t matter how smart, how good you are at your job. You can’t counteract Mother Nature.”
That’s where Linder suggested that university Extension programs participate in successful grower-led meetings and conferences, while shifting the focus toward the effects of climate change and how to address them.
“Addressing a lot of these climate changes is going to require collaboration – not only between growers and Extension workers, but also between growers themselves,” she said.
Starting this Friday, Oct. 22, Grand Haven Main Street and the City of Grand Haven will open a brand new Social District to the public.
The district will span down Washington Avenue from Harbor Drive to Third Street and down the side streets of First and Second Street. Current plans for Grand Haven Main Street’s Social District covers these six blocks in beautiful downtown Grand Haven. While inside the district, visitors are able to enjoy an alcoholic beverage from approved vendors utilizing authorized cups with the business logo or name and the Grand Haven Main Street Social District.
Currently approved venues that are able to serve in the Social District include Odd Side Ales, Grand Armory Brewing, 12 Corners Tasting Room, and The Kirby House.
“We are looking very forward to opening the Social District in Grand Haven this Friday,” said Grand Haven Main Street Executive Director Jeremy Swiftney. “This has been a work in progress for many months, and we are very thankful for our volunteers, the City of Grand Haven, and its City Council for believing in the safety and feasibility of this planned district. Economic vitality and recovery from the pandemic are very important to our community and to Grand Haven Main Street. This is just one more example of our business community, advocates, local leaders, and local residents all working together to assist in achieving these results for our Main Street businesses.”
As more venues receive approval from the State of Michigan, we will continue to open the district up to their business as well. Currently approved by Grand Haven City Council, and awaiting state approval, are Long Road Distillery, Anna’s House, The Grand, The Eagles, Portobello Restaurant, Tip-A-Few, and Tip-Two. For more information about Grand Haven Main Street and the Social District, please contact us at 616-844-1188 or visit www.downtowngh.com for more information.
With Halloween right around the corner, kids are thinking trick-or-treat and adults are stocking up on bags of candy. As if that won’t be enough sugar, every grocery store has Halloween-theme decorated cupcakes and cookies. The pumpkin spice must flow. No wonder kids come down with colds and flu in early November. Sugar can impair the body’s natural immune response and leave us more vulnerable to germs and viruses. (Since we are still in the middle of a global COVID-19 pandemic, this is pretty important information.)
It’s a shame that all eyes (and tastebuds) are focused on sweets when another Halloween celebrity offers a host of health benefits. Pumpkins!
One of the first cultivated foods of the Americas, pumpkins were a staple food in Oaxaca (Mexico) as early as 8750 BC—long before corn or beans. By 2700 BC, they had spread to the eastern United States. The Pueblo, Apaches, Hopi, Navajo, Havasupai, Papago, Pima and Yuman all counted on the pumpkin’s flesh and seeds as a staple food. They roasted the seeds and ate them with chili powder or mixed with fruits and nuts. As for the flesh, they roasted, dried or boiled it. Mashed boiled pumpkin was mixed with batter or syrup or used to thicken soup. Dried pumpkin was sliced into rings and hung in storerooms for winter.
Pumpkin flesh is low in fat and rich in nutrients. One cup of cooked pumpkin provides three grams of fiber, magnesium, potassium and vitamins A, C and E—200% of your daily requirement of vitamin A (for healthy eyes). It also provides carotenoids, which can help lower your risk for cancer.
Pumpkin seeds have anti‐microbial benefits, including anti‐fungal and antiviral properties. So, they are a great snack during the cold and flu season. Studies on laboratory animals have shown pumpkin seeds may improve insulin regulation and help kidney function. Because they are an excellent source of the mineral zinc, the World Health Organization recommends eating them. Eating whole, roasted unshelled pumpkin seeds gives you the most zinc.
You can roast the pumpkin seeds you remove from your Jack O’Lantern. And you can buy pumpkins seeds at most grocery stores. They are also called pepitas. Pepitas are a very popular snack in the Latinx culture, perhaps because some of their ancestors were among the first in the world to discover and cultivate pumpkins.
If your Jack O’Lantern goes bad before you have a chance to roast it, look for “pie pumpkins” in your store’s produce department or at the U-M Health West Farm Market—and try a recipe besides pie!
Another way to boo-ooo-oost your immune system is to come in for a chiropractic adjustment. Keeping your spine aligned helps your brain, gut, immune system, and other body organs to work better with each other and keep you healthy naturally.
“Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.”
Albert Einstein
Pulaski Days is the celebration of Polish/Lithuanian culture held every fall in Grand Rapids since 1973 . (Supplied)
Two words: Pulaski Days
After a year off due to COVID, Pulaski Days returns this weekend with three days packed full of fun. There are eating contests, a Saturday parade, a Sunday mass and of course plenty of food and drink. A total of 14 halls will be open offering an array of activities, food, and souvenirs. For more, check out John D. Gonzalez’s latest story.
Who could resist? (KC Animal Shelter)
Expand the Family
The Bissell Pet Foundation’s fall national “Empty the Shelters” adoption event, running Oct. 4-10, is a quarterly effort that has helped more than 61,787 pets in shelters find their “forever homes” by sponsoring reduced adoption fees for $25 or less. This fall’s event will be hosted in more than 180 shelters in 38 states, including about 11 in West Michigan such as the Kent County Animal Shelter and Crash’s Landing. So this weekend is a perfect time to start looking for that new family addition.
One Last Look
ArtPrize officially closes on Sunday, which means you have a few more days to check out the pieces, including the winners, which will be announced on Friday. There are items both inside and outside. A popular spot has been the Grand Rapids Public Museum, which features a number of outdoor pieces including the one pictured above, or just travel along Monroe Avenue and Monroe Center for some great “eye candy.”
Fun Fact: The Polish/American Hero
Kazimierz Michal Wladyslaw Wiktor Pulaski or Casimir Pulaski, was a Posh nobleman, solider and military commander. After being driven into exile for helping with an uprising in the Polish-Lithuanian Commonwealth, Pulaski came to America at the recommendation of Benjamin Franklin. He would help in the American Revolutionary War, first by saving the life of George Washington and second helping to create the American cavalry. Pulaski died in the Battle of Savannah in 1779. He is buried in Monterey Square, Savannah, Georgia. Today, many events and places have been named after this war hero, including Grand Rapids’ Pulaski Days.
LANSING — A program that gives low-income Michigan residents fresh fruit and vegetables and a path to healthier nutrition recently got a $2 million boost from state lawmakers.
That’s up from the $900,000 they allocated last year for the Double Up Food Program. The program gives participants a dollar-for-dollar match on fresh fruits and vegetables. Families receive twice the quantity of produce for half the price.
“It feels as if when this program was started, it was just a crazy idea,” said Alex Canepa, the policy manager for the Fair Food Network, which manages the program. “Now it’s time has come. Both Lansing and D.C. (legislators) are talking about the importance of nutrition security.”
Michigan’s Double Up program launched in 2009 as the first state in what is now a 29-state program run by the Fair Food Network based in Ann Arbor. The program has grown from five Detroit-area farmers markets to around 250 farmers markets, mobile markets, food stands and independent grocers.
The U.S. Department of Agriculture awarded the food network a four-year, $12.5 million grant in 2019 for program expansion. But to get the money, the program needs a 50% match, Canepa said.
“The state money allows us to draw down the full remaining balance,” Canepa said.
This added benefit is necessary for a state that has 1.9 million people who are food insecure, according to a Food Security Council report.
“One administrative change the state made early in the pandemic was to eliminate the $20-per-day limit for Double Up Food Bucks,” Julie Cassidy, the senior policy analyst for the Michigan League for Public Policy, wrote in an email. “This helped families stretch their food assistance dollars as far as possible when so many were suddenly struggling, food prices were skyrocketing, and local pantries were pushed to the limit.”
“It gives customers really good options,” said Courtney King, the manager of King Orchards in Kewadin and Central Lake in northern Michigan. “I love that it’s just for like fresh produce, which really helps us and them.”
Michigan farmer markets and farm stands are part of the Double Up Food Bucks program. (Supplied)
Becoming a Double Up Food Bucks retailer requires a lot of accounting, but it’s a great way to provide fresh produce to people who might otherwise think it is too expensive, King said.
“It’s a multi-pronged process,” said Joe Lesausky, food access director for the Michigan Farmers Market Association.
Farmers markets and farm stands first apply to be approved by the U.S. Department of Agriculture as a vendor for the Supplemental Nutrition Assistance Program, also known as SNAP. Then they must contact the Michigan Farmers Market Association to apply to become a Double Up Bucks retailer.
The program is in 67 of Michigan’s 83 counties and adds about 10 new sites a year, Lesausky said. Officials say they hope to reach all of the state’s counties in the next three years.
“We saw an increase of Double Up spending before the pandemic in even middle and upper-middle class communities,” Canepa said.
“Nutrition insecurity isn’t always where you expect it to be.”
Barbara Bellinger is a master’s student in journalism at Michigan State University. Her journalistic interests include undocumented immigration, international journalism and the criminal justice system. She hopes to become a reporter for CNN, NPR or a local Michigan news outlet.
Most people think of the YMCA as being focused on healthy bodies through exercise, programs and classes. Yes, but healthy eating is also a key part of promoting healthy bodies.
On Monday, Sept. 27, residents of Kentwood’s Tamarisk Apartments will gain the opportunity for both healthy food and healthy ideas when they get a visit from one of the YMCA of Greater Grand Rapids’ Veggie Vans as part of its ongoing regional tour of Y’s new community program.
On board the van will not only be fresh, healthy food but also information on other YMCA efforts, and available social programs, designed to help underserved residents live a more health lifestyle.
The YMCA of Greater Grand Rapids’ new Veggie Vans offer up fresh produce and other healthy foods. (YMCA GR)
“Eating healthy is a critical part to having a healthy body,” Belisa Melton, GR YMCA community collaborations director, said to WKTV. “That is why the Veggie Van also promotes the YMCA’s Healthy Corner Stores initiative, which connects small-scale growers and distributors with urban corner stores to increase the fresh fruits and vegetables to households across West Michigan.
“The goal is to bring healthier and more affordable food options to communities that often have limited fresh options by making local produce more readily available at neighborhood markets.”
And the is just part of the YMCA’s offerings.
“The Veggie Van also provides visitors with opportunities to learn about and engage with the YMCA’s free community fitness programs and nutrition education classes,” Melton said.
The Veggie Van will also serve up conversation and education about how to use the produce or benefits such as Double Up Food Bucks or SNAP.
“The knowledge of these programs and the opportunity to learn more from a trusted resource is important,” according to a recent YMCA announcement.
The Veggie Van’s September schedule for Kentwood-Wyoming includes a stop at Tamarisk Apartments, 4520 Bowen Blvd. SE, Kentwood, from 10-11 a.m., Monday, Sept. 27.
Goal: fresh veggies; fresh ideas
YMCA of Greater Grand Rapids, knowing farmers markets are a summer favorite for many West Michigan residents but not everyone has access to one, developed the Veggie Van as the region’s first mobile farmers market.
The YMCA of Greater Grand Rapids’ new Veggie Vans offer up fresh produce and other healthy foods. (YMCA GR)
The YMCA Veggie Van delivers locally grown, top-quality fruits and vegetables at cost directly to apartment complexes, senior living facilities and other locations in Grand Rapids and Muskegon, according to the recent announcement. The Veggie Van’s two vehicles run year-round, making stops in neighborhoods to provide “vulnerable communities with access to locally sourced produce when in season or sourced from local grocers.”
On a weekly basis, the YMCA supplements local produce suppliers to stock the vans by growing its own produce in a greenhouse and in raised beds at the Mary Free Bed YMCA branch.
Access to healthy, fresh food continues to be a significant issue for community members across the region, according to the announcement. While the pandemic has heightened awareness for the food deserts in our communities, the critical need for food security existed prior and continues now. Access to quality food can lead to improved work and school performance, healthy bodies and minds and stronger communities all while preventing chronic disease.
“The Veggie Van is a physical representation of health, wellness and community building,” Nicole Hansen, district executive director of community engagement and youth development, said in supplied material. “Through the availability of nutritious food, our teams help create access and success for those seeking to improve healthy habits.
“We believe strongly in building positive experiences with fruits and vegetables that lead to the consistent consumption of healthy meals by individuals and families throughout all neighborhoods in West Michigan.”
The YMCA Veggie Van is sponsored by the David and Carol Van Andel Family Foundation, Spectrum Health, Nelson Neighborhood Association and The Mart Dock.
The City of Kentwood and GR8 Food Trucks will again partner to offer a Food Truck Festival with more than 20 vendors to both help the community support small businesses and make the most of the end of the summer season.
The event will take place Saturday, Sept. 11, in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE, according to a Sept. 7 statement from the city.
The free-to-attend community event will run 11 a.m. to 8 p.m., and feature 24 food trucks, live music and a beer and wine tent.
This year’s event will coincide with the 20th anniversary of 9/11. The event will include a moment of silence led by Kentwood Mayor Stephen Kepley, at 5 p.m., to honor the victims of 9/11, followed by a brief performance by local bagpiper Tom Bradley. There will also be posters from the 9/11 Memorial & Museum in New York on display in the Library Community Room.
“We’re looking forward to the return of our Food Truck Festival, which has become one of our community’s favorite events to enjoy great food and music as we near the end of summer,” Val Romeo, Kentwood Parks and Recreation director. said in supplied material. “We’ve developed a great lineup of food trucks with GR8 Food Trucks, as well as several musicians for a full day of fun outdoors.”
There will be a wide variety of sweet and savory food options available for purchase, according to the statement, with participating food trucks including Bigfoot Burger, Big Mike’s Kettle Corn, Beecher’s Pretzels, Curry in a Hurry, Daddy’s Dough Cookies, El Jalapeño, Fire and Rice Paella, Kool Breze, Kona Ice of Lowell, Lazy Man BBQ, Mapocho Fresh Sanwishes, Mexcellente, Nick’s Gyros, Olly’s Donuts, Patty Matters, PJW Creole Cuisine, Pressed in Time, Saladino Smoke, Sanse Filipino Cuisine, Street Frites, Touch O’ Dutch, Arcane Pizza, Whipped, a Brunch Truck, and UCC Desserts.
The City of Kentwood will continue to monitor public health guidance and orders, according to the statement, which may require changes to the event. Residents are encouraged to follow current public health guidelines to help stop the spread of COVID-19.
The City of Kentwood Farmers Market is seeking five competitors for its first-ever Charcuterie Challenge, described in a city statement as “a food assembly showdown using only farmers market ingredients” and slated for Thursday, Aug. 12.
Individuals who are interested in the competition must submit an online application by Monday, Aug. 9. The market will select up to five challengers out of the group of applicants to each receive $25 and 30 minutes to shop the market and assemble a one-of-a-kind charcuterie board using only those purchased ingredients.
The beauty of food will be on display and the Kentwood Farmers Market’s “Charcuterie Challenge”. (WKTV)
“Charcuterie has become such a fun, popular way to display and enjoy a variety of food,” farmers market manager Kristina Colby said in supplied material. “We are looking forward to seeing all the creative ways challengers showcase local foods found at the Kentwood Farmers Market and use the beautiful, handmade charcuterie boards Handcrafted by Fellow is suppling for the competition.”
In the French tradition, charcuterie (pronounced “shahr-ku-tuh-ree”) is the art of preparing and assembling cured meats and meat products. The idea of charcuterie has evolved over the years to include an assortment of meats, cheeses, veggies and other items.
The “friendly” competition will take place during the Farmers Market, from 5-5:30 p.m., behind Kentwood City Hall, 4900 Breton Ave. SE, and the boards will remain on display until 7:30 p.m. Marketgoers can watch the competitors build their boards and then vote for their favorite. The winner will receive a gift courtesy of the Kentwood Farmers Market.
Handcrafted by Fellows, a husband-and-wife duo, will be on-site selling their charcuterie boards and other handmade wood decor items. An additional 20 vendors will be at the market, from 4:30-7:30 p.m., selling staples such as fresh produce, cheese, honey, jam, bread and more. Food trucks El Jalapeño and Ohana Hawaiian Ice will also be on-site. Live music entertainment by Just Jill will be available 6-7 p.m.
In its seventh season, the Kentwood Farmers Market provides the community weekly opportunities each summer to buy a variety of goods from local vendors. This year’s market is offered every Thursday, 4:30-7:30 p.m., behind Kentwood City Hall. In addition to exploring an array of items for purchase, marketgoers can enjoy free classes and special events tied into the market’s schedule.
Other special events planned in August include: On Aug. 19, Makers and Crafters Day featuring more than 40 vendors, with a free concert at 7 p.m. featuring The Soul Syndicate; and on Aug. 26, free yoga at 6 p.m.
Here in West Michigan, farmers market season is in full swing. Have you been to the Kentwood Farmers Market? It takes place at 4900 Breton Ave. SE on Thursdays from 4:30 to 7:30. In Wyoming, the Metro Health Farmers Market, also take place on Thursdays from 9 a.m. to 2 p.m. at 5900 Byron Center Road SW. We all know that we should be eating more fresh fruits and vegetables. And there’s no time like now to get started on building a healthy habit.
According to the Harvard School of Public Health publication, The Nutrition Source, eating lots of vegetables and fruits can lower blood pressure, reduce risk of heart disease and stroke, prevent some cancers, reduce eye and digestive problems, and help maintain healthy blood sugar levels. Eating apples, pears, and leafy greens might even help you lose weight.
You can go bananas trying to figure out which fruit or vegetable provides the exact vitamin or mineral you need. Or you can simply eat a wide variety from the nine different fruit and vegetable families. Next time you stop by the farmers market, choose a variety of types and colors to give your body all the kinds of nutrients it craves. There’s a lot to be said for fresh, local produce. When produce is picked green to accommodate long shipping distances, it loses nutritional content. In fact, eating quick-frozen local produce is probably more nutritious than eating fresh produce shipped thousands of miles from California or South America.
As I chiropractor, I love sharing how adjusting the spine helps all of the body’s organs to function better. And I love seeing my patients regain strength and mobility—and experience less pain. But I also love seeing patients who eat the healthy foods that support the work that I and the rest of their healthcare team provide.
Like I said, there’s no better time to start building a healthy habit than now—and there’s also no better time to visit your local farmers market.
Classic soul, R&B and a little ‘funk” for your summer evening will be provided by The Soul Syndicate this week as the City of Kentwood Summer Concert Series’ free concerts return for a summer run beginning Thursday, June 24, at 7 p.m.
The summer series, which will run most Thursday nights through Aug. 5, will also include West Michigan favorites The Accidentals, Bootstrap Boys, Benzing Graves Collective, Dalmatian Stone and David Gerald.
Concerts will be livestreamed by WKTV for those who would prefer to enjoy the performances from home. (Click on the Live Streams link in the upper right of the page.)
All concerts will begin at 7 p.m., and conclude around 8:30 p.m., on the lawn behind Kentwood City Hall, 4900 Breton Ave. SE. Concertgoers are encouraged to bring a blanket or chair. Each concert will feature food trucks, which will have food and beverages available for purchase. Guests may also bring their own food and beer or wine.
All are also invited to visit the Kentwood Farmers Market, which overlaps with the concert schedule as the market will take place 4:30-7:30 p.m. each Thursday in front of the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
New this year, Kentwood will offer essential workers and their guests special VIP seating near the stage. Essential workers who are interested can RSVP online prior to each concert.
Lori Gresnick, recreation program coordinator, City of Kentwood Parks and Recreation Department, discusses why the city added an early season food truck rally this year, at the May 19, 20231 event at the Kentwood City Complex. (WKTV)
The City of Kentwood and GR8 Food Trucks’s new early-season Food Truck Festival, the first of two this summer season, had some rain showers but plenty of family fun as well on Saturday, June 19.
On Juneteenth, June 19, the Kent County Black Caucus had a presence at the Kentwood food truck festival, attended here by Kentwood City Commissioners Maurice Groce and Betsy Artz. (WKTV/K.D. Norris)
The “kickoff” of the Summer Food Truck Festival’s two-event schedule took place in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. To wrap up the summer season, another food truck festival is scheduled on Saturday, Sept. 11, at the same location.
The free-to-attend community event had 16 food trucks — with even more planned for the September event, Lori Gresnick, recreation program coordinator, City of Kentwood Parks and Recreation Department, said to WKTV.
There was also live music, a beer tent and food available for just about every taste.
There was also several community booths including the Kent County Black Caucus, as the day was also Juneteenth, attended early to by Kentwood City Commissioners Maurice Groce and Betsy Artz.
More information about the Summer Food Truck Festival is available at kentwood.us/SummerFoodTruckFestival. For a slideshow of photos from the event, see below (and click through).
“I had crossed the line. I was free; but there was no one to welcome me to the land of freedom. I was a stranger in a strange land.”
— Harriet Tubman (Freed Slave)
A view of a previous City of Kentwood Food Truck Festival. (WKTYV/2018)
Food Truck Rally in Kentwood
The City of Kentwood and GR8 Food Trucks aren’t waiting until the end of summer to offer the annual Food Truck Festival this year – they’re kicking off the season later this month with the first to two planned food truck events. The “kick-off” of the Summer Food Truck Festival will take place Saturday, June 19, from 11 a.m. to 8 p.m., in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. Go here for the story.
Juneteenth celebration in Wyoming
In an effort to educate and build a bridge of understanding, the City of Wyoming is hosting its first-ever Juneteenth event Saturday, June 19, from noon to 4p, at Calvary Christian Reformed Church, 3500 Byron Center Ave. SW. The free event will feature an array of programs on such topics as history, hair and the CROWN Act legislation, COVID 19 and the black health disparities, the Black Freedom Struggle and discussion on the Emancipation proclamation and the 13th Amendment. Go here for the story.
Fun fact:
800, plus or minus
Kent County has a fair amount of food trucks, but arguably the home of the first food truck culture, Los Angeles, Calif., had a food truck population of more than 800 trucks before the pandemic. Source.
The City of Kentwood and GR8 Food Trucks aren’t waiting until the end of summer to offer the annual Food Truck Festival this year – they’re kicking off the season later this month with the first to two planned food truck events.
The “kick-off” of the Summer Food Truck Festival will take place Saturday, June 19, from 11 a.m. to 8 p.m., in the parking lot of the Kent District Library – Kentwood (Richard. L. Root) Branch, 4950 Breton Ave. SE. To wrap up the summer season, another food truck festival is slated for Saturday, Sept. 11.
A variety of for trucks will be at Kentwood’s End of Summer Food Truck Festival. (WKTV)
“We’re pleased to expand the Food Truck Festival to two dates and double the opportunity for community members to come together for fun, fellowship and fantastic local food and music,” Val Romeo, Kentwood Parks and Recreation director, said in supplied material. “We’re delighted to again partner with GR8 Food Trucks, vendors and musicians to provide this wonderful all-ages event for our community.”
The free-to-attend community event will feature 16 food trucks, live music and a beer tent, according to supplied material. The food trucks will offer everything from Filipino cuisine to Indian food, as well as barbeque options, hot dogs, fries and a variety of dessert options. While entry to the festival is free, cost for food and beverages varies by vendor.
The event also will have community booths including the Kent County Black Caucus, which will honor the day and educate the public about Juneteenth, an annual holiday commemorating the end of slavery in the country. Workforce Employment Specialists, United Healthcare and others will be on-site as well.
Live music will start at 11 a.m. with The Boogie Woogie Kid, followed by DJ Snax, Hazy Past and Asamu Johnson and The Associates of the Blues. A beer tent featuring local craft beer favorites will be open 11 a.m.-8 p.m.
Among the food trucks expected to participate are Beecher’s Pretzels, Curry in a Hurry, Daddy’s Dough Cookies, Detroit’s Original Coney Island, Kona Ice of Lowell, Kool Breze, Little Mamma’s Ultimate Dessert & Snack Truck, Nick’s Gyros, Patty Matters, Pig Out on the Fly, Pressed in Time, SANSE Filipino Cuisine, Specialty Cheesecake and Dessert Company, Street Frites, Touch O’ Dutch and UCC Dessert.
“Food trucks offer a great way to sample a variety of cuisine in a relaxed and outdoor setting,” Alan Stone, president of GR8 Food Trucks, said in supplied material. “Kentwood’s Food Truck Festival provides an opportunity for residents to have fun while supporting local businesses, which is especially important during the pandemic.”
The City of Kentwood community last week welcomed the return of the Kentwood Farmers Market, which began its seventh season of bringing food and fun to town, this year on Thursdays, June 3 through Aug. 26, with 20 local vendors and a variety of special activities.
Young and old found something they liked at the opening of the Kentwood Farmers Market last week. (WKTV/K.D. Norris)
And market manager Kristina Colby, also a Kentwood recreation program coordinator, could not have been more happy.
“We at the City of Kentwood are so excited to get back around the community with our masks off and see smiling faces,” Colby said to WKTV. “It is great just to get together again and have a good time together.”
The market will take place 4:30-7:30 p.m. each Thursday in front of the Kent District Library – Kentwood (Richard L. Root) Branch, 4950 Breton Ave. SE.
The market will provide the community weekly opportunities to buy a variety of goods ranging from fresh produce, baked goods, syrup and cheese, to fresh-cut flowers, coffee and handmade items.
In addition to the range of “farmers market” items for purchase, the market will also offer free classes and special events before or after shopping — on June 10 there will be a meet and greet with animals from John Ball Zoo at 5 p.m.
The Soul Syndicate will kick off the Kentwood concerts on June 24. (Soul Syndicate)
In addition, the just announced City of Kentwood’s Summer Concert Series will occur on several of the market’s Thursday evening nights.
“Six of the markets will actually occur on the same night as the Kentwood Summer Concert Series,” Colby said. “So you come here, get some food, get some snacks, and then stay for a free concert.”
There are also spots available for vendors. Those who are interested can reserve a spot for $10 per day or $50 for the full season. More information about the Kentwood Farmers Market, including vendor applications, is available at KentwoodFarmersMarket.com.
