contents/
contenido
eats 08 Local The Mitten Brewing Company Stromboli
12 Meet Jeff Lobdell
10
Interview with Chef Elizabeth Suvedi CulinaryExpedition.com
Delicious 26 5 Insanely margaritas that you must try
Top Restaurateur in West Michigan
14
Interview with Allen Charney
Owner of the largest Food Equipment Showroom in West Michigan
24
Cook it yourself Brazilian Grilling: Brazilian Meat Skewers Red Chimichurri Sauce
Farándula WEST MICHIGAN
WEST MICHIGAN LIFESTYLE / ENTERTAINMENT MAGAZINE EDITORIAL editor@latinodek.com PUBLISHER Adrian Sotelo - Adrian@farandulami.com
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DISEÑO/ DESIGN Social Grand Rapids CONTRIBUTING WRITERS Annastashia Flores Jose Flores Louise H. Jyotsna R Brianna Ulrich Matthew Stein Erick Picardo
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P.O BOX 134 Byron Center, MI 49315 | Office (616) 516-7891 West Michigan Farándula is published 12 times a year by Social Grand Rapids LLC. Articles and advertisements in West Michigan Farándula do not necessarily reflect the opinion of the magazine. We do not assume responsibility for statements made by advertisers or editorial contributors. The acceptance of advertising by West Michigan Farándula does not constitute an endorsement of the products, services or information being advertised. We do not knowingly present any product or service which is fraudalent or misleading. West Michigan Farándula makes every effort to ensure accuracy of the information it publishes, but cannot be held responsible for any consequences arising from errors or omissions. © 2016 West Michigan Farándula Grand Rapids. All rights reserved. No portion of this publication may be reproduced in any way without written permission of the publisher.
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LOCAL EATS
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The Mitten Brewing Co.
527 Leonard St NW, Grand Rapids, MI 49504
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stablished in 2012, The Mitten Brewing Company has become an integral part of the community and local residents in Grand Rapids. Located in the historic Engine House No. 9 The Mitten is a vintage baseball-themed microbrewery pizzeria that focuses on community involvement and charitable giving. Founders Chris Andrus and Max Trierweiler are lifelong friends who saw an opportunity to broaden the city’s craft beer scene and were confident in their investment. Surprisingly, they have received positive response and support from the West Michigan community that named them ‘Michigan’s Best New Brewery’ by MLive Media Group in 2013. Both the entrepreneurs were also recognized by The Grand Rapids Chamber of Commerce as the ‘Young Entrepreneurs of the Year’ and received the ‘President’s Award’ from the Association of Fundraising Professionals. Considering all that in mind, I decided to try it out and ordered Stromboli (pizza turnover stuffed with mozzarella cheese and a choice of 3 toppings from the ‘build your own’ menu). The cost for it was $7.99. After 10 minutes the Stromboli arrived on my table. It was cut into 4 pieces and served on a wooden board along with a delicious Marinara sauce. My server Mallory did a great job to enhance my overall experience. The Stromboli was well cooked with melting cheese and topped with mushrooms, pineapples, and jalapenos (which were the toppings I chose). Overall, the experience at The Mitten Brewing Company was exceptional as I had a great time relishing a well cooked Stromboli and was provided a great service which was the icing on the cake.
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stablecido en 2012, The Mitten Brewing Company se ha convertido en una parte integral de la comunidad y residentes locales en Grand Rapids. Situado en el motor de la histórica Casa N ° 9. The Mitten es una pizzería-cervecería temática de béisbol la cual se enfoca en la participación de la comunidad y donaciones de caridad. Los fundadores Chris Andrus y Max Trierweiler han sido amigos de toda la vida, y vieron la oportunidad de ampliar la escena de la cerveza artesanal en la ciudad y estaban seguros de que podrían hacer un buen trabajo. Sorprendentemente, The Mitten ha recibido una respuesta positiva y el apoyo de la comunidad de West Michigan, los cuales fueron nombrados ‘La Mejor Nueva Cervecería de Michigan’ por MLive Media Group en el 2013. y además los dos empresarios fueron reconocidos por la Cámara de Comercio de Grand Rapids como los “Jóvenes Emprendedores del año” y recibieron el “Premio del Presidente” por parte de la Asociación de Profesionales de recaudación de fondos. Teniendo en cuenta todo esto, decidí probar la comida en este sitio y pedí Stromboli (pizza rellena de queso mozzarella y una selección de 3 ingredientes). El costo de este platillo fue de $7,99. Después de 10 minutos, el Stromboli llegó a mi mesa en una tabla de madera, cortado en 4 trozos junto a una deliciosa salsa Marinara. Mallory mi mesera hizo un gran trabajo lo cual hizo de esta visita una excelente experiencia. El Stromboli estaba bien preparado con queso el cual estaba caliente y podias ver como se derretia en la tabla, cubierto con champiñones, piña, y los jalapeños (los cuales fueron los ingredientes que elegí). En general, mi experiencia en The Mitten Brewing Company fue excepcional ya que el Stromboli estuvo muy rico y además el servicio fue excepcional.
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Él está esperando “Busqué a Jehová, y Él me oyó” Salmo 34:4
Jane Welsh, la secretaria del ensayista escocés Thomas Carlyle (1795-1881), se casó con él y dedicó su vida tanto a su esposo como a la obra de éste. Él la amaba profundamente, pero estaba tan ocupado con su labor de escritor y orador que a menudo la descuidaba. Luego de algún tiempo de haber estado casados, ella enfermó y murió repentinamente. En un nuevo libro de John Ortberg, leí que, después del funeral, Thomas fue solo a la habitación de Jane y leyó su diario. Encontró estas palabras que ella había escrito acerca de él: “Ayer él pasó una hora conmigo y fue como estar en el cielo. Le amo tanto”. Otro día, ella escribió: “He estado atenta todo el día esperando escuchar sus pasos en el vestíbulo, pero ahora es tarde. Imagino que no vendrá hoy”. Él lloró destrozado al darse cuenta de cómo él había descuidado y cuánto ella había deseado tan sólo hablar con él. Al leer eso, no pude evitar pensar, Dios me ama muchísimo y espera que yo tenga comunión con Él. ¿Cuántos días me olvido yo de Él? El Señor recibe nuestra adoración, nuestra oración y nuestra alabanza. Él nos ha dicho en Su Palabra que oremos en todo tiempo (1 Tesalonicenses 5:17). Así como lo hizo con la iglesia de Laodicea en Apocalipsis 3, Cristo toca a la puerta de nuestro corazón y espera pacientemente (v. 20). Escucha atentamente a nuestro llamado, a nuestro clamor y a nuestra oración. ¿Cuántas veces espera Él en vano?
IGLESIA PENTECOSTAL UNIDA INC. 2039 S.DIVISION AVE GRAND RAPIDS, MI Pastor Aldo Colorado (616) 514-8138 SERVICIOS/ SERVICES Martes servicio de oración.............7:00 PM Jueves grupos diversos............. 7:00 PM Sábado servicio evengelístico ....... 7:00 PM Domingo escuela dominical............11:00 AM
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Chef Elizabeth Suvedi 10
FARANDULAMI.COM | AUGUST 2016
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Interview with Chef Elizabeth Suvedi
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ith twenty plus years of cooking experience to many classes at the Culinary Institute of America and other reputable venues, Chef Elizabeth has come a long way in the field of cooking. She had her first culinary experience at the young age of 5 and thereafter she went on to become a major contributor to preparing dinners. Her love for the art of food has introduced her to cultures and cuisine around the world. She has traveled to 6 of the 7 continents sharing her experience and gaining some from others. Her recipes are not just delicious, but flavorful and healthy as well. How would you describe your style of cooking? ES: I would say very international influence cooking. This last spring I was at Cambodia, Vietnam and Japan taking some cooking classes and I bring those experiences back to the people here, then in September I'm going to Italy and taking additional cooking classes. I'm also focusing on healthy cooking as well; I'm trying to create dishes that are healthy. Do you have a signature dish or favorite dish you enjoy cooking? ES: I like cooking Asian and Latin, but It's hard to choose just one because I like cooking many different dishes. I love cooking tacos because is an easy go, you have many options and is very inexpensive. I like cooking dishes from different countries, one day I might be cooking Mediterranean cuisine, next day I will be doing Asian cuisine. Do you have a favorite ingredient? ES: Spices and fresh herbs. Spices are what takes your dish up, if you can get fresh produce and add some great spices, you can make phenomenal things. What is your most interesting or fun experience? ES: For me I would say is putting something in front of somebody who has never tried, who has never experienced the flavor before and they look at it as a skeptic and when they bite into it and they are impressed by the flavor. For example I did some work for D&W grocery store chain and they hire me as a chef for their grand opening at their Grand Haven store and I was there for three days helping them and making different dishes with my own recipes and people would walk up and look at it like there are green things it must be healthy and they would try it and they would get impressed by the taste. Any advice you would give to someone wanting to become a chef? ES: Follow your passion. The good thing about cooking is that there are millions of ingredients out there and everybody can have their own spin and combinations. I would say find your niche and go after it and be exceptional at it and people would follow you. For more information about Chef Elizabeth visit www. culinaryexpedition.com or follow her on social media, on facebook facebook.com/culinaryexpedition, twitter @ suvedielizabeth and instagram @esuvedi
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on más de veinte años de experiencia en la cocina y varias clases en el Instituto Culinario de América y otros lugares de renombre, Chef Elizabeth ha recorrido un largo camino en el campo de la cocina. Tuvo su primera experiencia culinaria a la edad de 5 años y posteriormente se pasó a convertirse en un importante contribuyente a la preparación de cenas. Su amor por el arte de la comida le ha introducido a las culturas y la cocina de todo el mundo. Ella ha viajado a 6 de los 7 continentes compartiendo su experiencia. Sus recetas no son simplemente deliciosas, pero también son y saludables. ¿Cómo describirías tu estilo de cocina? ES: Yo diría que tengo mucha influenca en la comida internacional. La primavera pasada yo estuve en Camboya, Vietnam y Japón tomando algunas clases de cocina y traer esas experiencias a la gente de aquí, en septiembre voy a Italia a tomar clases de cocina adicionales. También me estoy enfocando en la cocina saludable, creando platillos saludables. ¿Tienes algun platillo favorito te guste cocinar? ES: Me gusta cocinar comida Asiatica y Latina, pero es difícil elegir sólo una porque me gusta cocinar muchos platillos diferentes. Amo los Tacos, porque es una opción rápida y fácil, y tienes muchas opciones a bajo costo. ¿Tiene algún ingrediente favorito? ES: Las especias y las hierbas frescas. Las especias es lo que le puede dar a tu platillo ese toque delicioso, si puedes conseguir productos frescos y añadir algunas especias, puede hacer cosas fenomenales. ¿Cuál ha sido tu experiencia más interesante o divertida? ES: Yo diría que poner algo delante de alguien que nunca lo ha probado, y nunca ha experimentado ese sabor antes y esa persona le da un visto escéptico y cuando lo prueban se quedan sorpendidos. Una vez hice un trabajo para la cadena de tiendas D & W y me contrataron como cocinera para su gran apertura de su tienda de Grand Haven y yo estaba allí por tres días e hice platillos con mis propias recetas, la gente al ver las cosas verdes han de haber pensado que era algo saludable y al probarlo que quedaron impresionados por el sabor. ¿Que consejo le darías a alguien que quiera empezar su carrera como chef? ES: Sigue tu pasión. Lo bueno de la cocina es que existen millones de ingredientes y puedes crear una infinidad de platillos personalizados y combinaciones. Yo diría que encuentres tu especialidad en el mercado, ve tras el y se excepcional y la gente te va a seguir.
FARANDULAMI.COM | AUGUST 2016 | 11
Meet Jeff Lobdell
One of the Greatest Minds in the Restaurant Industry in Michigan
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he restaurant business has been flourishing in West Michigan for many decades and there is a great variety of food that you can find here. In fact, one can find all kinds of food at different restaurants, bars and breweries out here started by business people and young entrepreneurs. However, there are few business owners that have changed the restaurant business scene in West Michigan through their business sense and their passion for starting up restaurants that have become iconic in their own way. Jeff Lobdell is one of the great restaurateurs in West Michigan who owns Restaurant Partners and currently owns and manages a total of 19 restaurants in the state of Michigan.
The company has also grown through turnkey acquisitions of restaurants that are heritage brand restaurants. Currently, Jeff owns 4 restaurants in the Traverse City and 15 in the Grand Rapids with a total of 750 employees overall. He is also working with new concepts and restaurants like The Grand Coney, a classic diner serving Grand Rapids and Allendale. Jeff Lobdell is the Chairman of the Board of the Michigan Restaurant Association since 2007 and Director of the National Restaurant Association for the past 3 years. Jeff loves to interact and meeting leaders across the country in the restaurant business which helps him to stay open to new ideas and concepts that can widen his horizons and fuel his passion for serving customers visiting his restaurants and diners. With the kind of experience and expertise he has, he certainly is one of the greatest restaurateurs in West Michigan.
Jeff Lobdell’s passion for being a restaurant owner dates back to his early young age. Since he was the eldest of the four siblings, he not just helped his father with his restaurant business, but also followed in his footsteps. He worked in a fast food restaurant initially in Traverse City, but he decided to venture out of the family business during his high school days. He got his next opportunity at ‘Waterfront’, a hotel and a conference center in Traverse City. At the age of 17, Jeff bagged the Employee of the Month award which boosted his confidence immensely and he went to Michigan State to study restaurant management to enhance his restaurant business skills. After his graduation, Jeff worked for Coker Bar and Grill, a fast casual full-service restaurant. He soon got to handle multiple restaurants under him in Cleveland, Indianapolis, and Detroit. He worked with the company for five years earning decently in sales and managing more than a hundred employees and enjoying the post of general manager. However, Jeff wanted to start his own place and opened his first restaurant, the Bagel Beanery in May of 1995 in Grand Rapids at the corner of Michigan and College. A year later, he opened the Breton Road Bagel Beanery followed by the Clyde Park Bagel Beanery in 1998. He purchased two Sundance Grill restaurants in 2001. In 2001, Jeff, through John Gruner, met Jerry, the owner of the Beltline Bar who was thinking to retire. In the same year, Jeff bought The Beltline Bar & Mexican Café, famous for originating and introducing Wet Burrito to West Michigan. Jeff made minor aesthetic changes while kept the recipes and the employees’ intact ensuring seamless transformation of the business. As per Jeff Lobdell, the secret behind the success of his restaurant business is his passion to serve the customer by offering them recipes made from fresh local produce. From fresh local beans to the cheese that goes in the meals and cream and sauces that accompany the meal, everything is made fresh and producing great flavors that has been attracting visitors for years.
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Jeff Lobdell at the Beltline Bar on 16 28th St SE, Grand Rapids, MI
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Conoce a Jeff Lobdell
Una de las Mentes mas Brillantes en la Industria del Restaurant en Michigan l
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negocio del restaurant ha estado floreciendo en el oeste de Michigan durante muchas décadas y hay una gran variedad de alimentos que se pueden encontrar aquí. De hecho, puedes encontrar todo tipo de alimentos en diferentes restaurantes, bares y cervecerías fuera iniciados por grandes hombres de negocios y empresarios jóvenes. Sin embargo, hay algunos propietarios de negocios que han cambiado la escena del negocio de restaurantes en el oeste de Michigan a través de un gran sentido de negocios y su pasión por el mercado de la comida los cuales se han convertido en iconos en la cuidad y el estado. Jeff Lobdell es uno de los grandes dueños de restaurantes en el oeste de Michigan quien es dueño de “Restaurant Partners” y actualmente posee y maneja un total de 19 restaurantes en el estado de Michigan. La pasión de Jeff Lobdell por ser dueño de un restaurante se remonta a su temprana edad temprana. Puesto que él era el mayor de los cuatro hermanos, quien no sólo ayudó a su padre con sus restaurantes, pero también siguió sus pasos. Lobdell trabajó en un restaurante de comida rápida en sus inicios en Traverse City, pero decidió aventurarse fuera de la empresa familiar durante sus días en la secundaria. Él consiguió su próxima oportunidad en el hotel y un centro de conferencias “Waterfront” en Traverse City. A la edad de 17 años, Jeff se ganó el Empleado del Mes, lo cual aumentó su confidencia lo cual lo motivo a estudiar a Michigan State y estudiar administración de restaurantes. Después de su graduación, Jeff trabajó en “Coker Bar and Grill”, un restaurante casual. Al poco tiempo fue manager de múltiples restaurantes en Cleveland, Indianápolis y Detroit. Trabajó en la compañía durante cinco años, y empezo a ganar decentemente en ventas. Sin embargo, Jeff quería empezar su propio restaurant, lo que lo motivo a abrir su primer restaurante, “Bagel Beanery” en Mayo de 1995 en Grand Rapids en la esquina de Michigan y College. Un año más tarde, abrió la “Breton Road Bagel “ seguido por “Clyde Park Bagel Beanery” en 1998. Compró dos restaurantes de Sundance Grill en 2001.
En 2001 , Jeff , a través de Juan Gruner , se reunió Jerry , el propietario de “Beltline Bar” en ese entonces, quien estaba pensando en retirarse. En el mismo año, Jeff compró el restaurante mexicano, famoso por introducir el “Wet Burrito” en el oeste de Michigan. Jeff hizo cambios estéticos menores mientras ha mantido intacta las recetas. Según Jeff Lobdell, el secreto detrás del éxito de su negocio es su pasión para servir al cliente, ofreciéndoles recetas elaboradas con productos frescos de la zona. Con ingredientes frescos de la región, el queso, crema y salsas que acompañan la comida , todo está elaborado en el restaurante, para mantener la frescura y calidad de los alimentos, lo cual ha estado atrayendo al público durante años. La compañía también ha crecido a través de adquisiciones “turnkey” de restaurantes que han heredado marca del patrimonio. Actualmente , Jeff posee 4 restaurantes en Traverse City y 15 en Grand Rapids con un total de 750 empleados en general . También está trabajando con nuevos conceptos y restaurantes como Grand Coney , un restaurante clásico en Grand Rapids y Allendale. Jeff Lobdell es el Presidente de la Junta de la Asociación de Restaurantes de Michigan desde 2007 y Director de la Asociación Nacional de Restaurantes durante los últimos 3 años . A Lobdell le gusta interactuar y conocer a los líderes de todo el país en el negocio de los restaurantes lo que le ha ayudado a traer nuevas ideas y conceptos que pueden ampliar sus horizontes y alimentar su pasión por servir a los clientes que visitan sus restaurantes. Con el tipo de experiencia y conocimientos que tiene, sin duda es uno de los dueños de restaurantes en el oeste de Michigan .
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Interview with Allen Charney
Owner of the Largest Food Equipment Showroom in West Michigan
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very restaurant, pizzeria, brewery and bakery require equipment to provide food and service in a convenient way. Allen Charney is owner of Charney Commercial Sales, the largest new and used restaurant, bakery and pizza equipment showroom and food processing repair warehouse in West Michigan. In this interview, eateries will learn more about the man behind the equipment. Born in 1939 and raised in a well-respected family, Allen focused on his studies and went on to finish his career as applications engineer. Why did you start Charney Commercial Sales? AC: I saw the need for good local refurbished food equipment in the West Michigan area. Now more than 15 years in the business, we work with top names in restaurant equipment to provide our customers with a large variety of options at affordable prices. My goal was to create a business with a single goal in mind: delivering quality new and refurbished food equipment to provide food business owners with the right tools to grow their food service establishment. How did you get started in this business? AC: In 2001, I used to publish an industrial magazine, and when terrorists struck the Twin Towers in New York on Sept. 11, 2001, it impacted my business as well. I decided to start fresh. I'm an applications engineer and industrial metal manufacturer. I knew how to repair industrial equipment. That year, I bought food processing machinery and started selling them. They were selling fast, and I saw a great opportunity. Now 15 years later, we sell equipment to local, national and international businesses. What type of services does Charney Commercial Sales offer? AC: We have an extensive inventory of refurbished restaurant equipment and new equipment. We offer our customers only the highest quality, ready-to-use equipment in West Michigan. Every piece of used equipment is thoroughly tested by our service techs before being offered for sale.
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ada restaurante, pizzería, cervecería requieren algun tipo de equipo para proporcionar comida y servicio en una forma conveniente. Allen Charney propietario de Charney Commercial Sales, la sala de exposición mas grande de equipos de panadería, restaurante, pizza del oeste de Michigan. En esta entrevista, restaurantes aprenderemos más sobre el hombre detrás de este gran negocio. Nacido en 1939 y criado en una familia muy respetada, Allen se centró en sus estudios como ingeniero de aplicaciones lo cual le abrio las puertas al mundo del equipo industrial. ¿Por qué empezó Charney Commercial Sales? AC: Ví la necesidad de buen equipo nuevo y usado en el oeste de Michigan. Ahora después de más de 15 años en el negocio, trabajmos con nombres importantes de equipo para esta industria, para así ofrecer a nuestros clientes una gran variedad de opciones a precios accesibles. Mi objetivo era crear un negocio con un solo objetivo en mente: ofrecer calidad en equipo nuevo y usado para asi proporcionar a los propietarios de empresas de alimento con las herramientas adecuadas para hacer crecer su establecimiento. ¿Cómo fueron tus comienzos en este negocio? AC: En el 2001 imprimia una revista insdutrial la cual distribuiamos en todo el mundo y cuando sucedio el ataque en las Torres Gemelas en Nueva York el 11 de septiembre del 2001, afectó mi negocio. Decidí comenzar de nuevo. Soy ingeniero de aplicaciones y fabricante de metal industrial. Yo sabía cómo reparar equipos industriales. Ese año, decidí comprar maquinaria de procesamiento de alimentos y empecé a venderlos. Me asombre como se vendian tan rápido, y vi que esto era una gran oportunidad. Ahora 15 años después, vendemos equipos a las empresas locales, nacionales e internacionales. ¿Qué tipo de servicios ofrece Charney Commercial Sales? AC: Tenemos un amplio inventario de equipo de restaurante reformado y nuevo. Ofrecemos a nuestros clientes la más alta calidad en equipo y reparación de equipo. Cada pieza de equipo usado que vendemos es reformada y probada por nuestros técnicos antes de ser puesta a la venta en el mercado.
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Allen Charney with his technicians and sales staff. From Left to right Roque, Antonio Fabian, Ilich Armas, Rolando Bamaca, Daniel Palomino and Allen Charney.
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CHARNEY COMMERCIAL SALES Address: 2035 28th St SW, Wyoming, MI 49519 Phone: (616) 827-6400 HOURS Tuesday 8AM–5PM Wednesday 8AM–5PM Thursday 8AM–5PM Friday 8AM–5PM Saturday 9AM–1PM Sunday Closed Monday 8AM–5PM FARANDULAMI.COM | AUGUST 2016 |15
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How to build your booty in 5 simple moves!
Before beginning any new exercise regimen, especially if you are not used to regular exercise, it is important to consult with your primary care physician.
By: Annastashia Flores
¿Cómo moldear tu trasero con 5 movimientos simples?
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Perform 4 sets of 8-10 reps per exercise.
The half squat
The half squat: Get into position to perform a neutral stance squat. When you squat, stop at the top of meeting parallel. In other words, do not let your bottom squat lower than your knees or break the line of parallel. Hold your squat at the top of the parallel line for 2 seconds, then stand back up. Step Ups: Using dumbbells or a bar, stand in front of a flat bench. Use on foot as your lead foot and step on the bench. Now you stand up and tap your other toe onto the bench. Make sure that you use the heel of your lead foot to push upwards. Complete 8-10 and then switch to use your other foot as the lead.
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Glute Bridges: You can do this using a squat rack as shown, or by laying a bar with weights or a Step Ups plate across your lower abdomen. I always protect myself by placing a yoga mat in between my body and the bar. I also use a yoga ball for my back support to allow for more comfortable support, a deeper stretch into my glutes and added stability work. You want your feet to be planted firmly in front of you in a neutral position like a squat. It is also important to make sure your knees do not surpass your toes, just like a squat. Lower your bottom towards the ground, then lift up and squeeze at the top, holding it for 2 seconds.
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Cable kick backs: Using an ankle strap for the cables, stand in front of your cable machine and lean forward just a bit to brace yourself for balance and proper form. Keep your back straight and core tight. Use your glutes to extend your leg backwards without putting a large bend in the knee. Squeeze Glute Bridges at the top for 2 seconds. Inverted Pistol Squats: Using a flat bench and either a dumbbell or a plate, take a seat. Put your feet out in front of you closely together. Using only one foot, stand up using just your heel to push upwards while holding your weight in front and up against your body. Slowly sit back down and repeat 8-10 times. Switch to the other leg and repeat.
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Realizar 4 series de 8-10 repeticiones por cada ejercicio. Media sentadilla: Ponte en cuclillas con postura neutral para realizar sentadillas. Cuando realizas una sentadilla, detente en la parte superior a un nivel paralelo. En otras palabras, no dejes que tu trasero este en una posición inferior a tus rodillas. Mantén tu posición de sentadilla en línea paralela durante 2 segundos, y luego da un paso atrás. Step Ups: Usando mancuernas o una barra, parate enfrente de un banquillo. Utiliza el pie como mejor te acomodes y da un paso en el banquillo (vea figura 2). Ponte de pie y sube tu otro pie al banquillo. Asegúrese de que utiliza el talón de su pie para empujar hacia arriba. Realiza 4 series de 8-10 repeticiones por ejercicio e intercambia usando el otro pie. Puentes de glúteos: Puedes hacer este ejercicio utilizando un rack para sentadillas (vea imagen 3), o también fijando una barra de pesas o una placa a través del abdomen inferior. Siempre me protejo colocando de una estera de yoga en medio de mi cuerpo y la barra. También uso una bola de yoga para mantener el soporte de mi espalda, y poder estirar más mis glúteos y añadir más estabilidad. Tus pies deben estar firmemente frente a usted en una posición neutral, como en posición de sentadillas. También es importante asegurarse de que sus rodillas no esten adelante de los dedos del pie, al igual que una posición de sentadillas. Baja la parte inferior hacia el suelo, después hacia arriba y aprieta en la parte superior, manteniéndolo pulsado durante 2 segundos . Cable kick backs: Manten la espalda recta y el núcleo apretado. Usa tus glúteos para extender la pierna hacia atrás sin poner una gran curva en con la rodilla. Apriete la parte superior durante 2 segundos . Sentadillas de pistola invertida: En una banquillo, usando una mancuerna o un plato, tome asiento. Coloca tus pies juntos hacia afuera y delante de ti. Usa solo un pie, y ponte de pie usando sólo tu talón para empujar hacia arriba mientras mantienes tu peso en la parte delantera y en contra de tu cuerpo. Lentamente vuelve a sentarte y repete de 8-10 veces. Cambia a la otra pierna y repita el mismo procedimiento.
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Salud & Belleza 5 Simple Ways You Can Create More Healthy Days Crean nanocápsulas para trata-
miento contra cáncer
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ientíficos del Centro de Investigación en Química Aplicada (CIQA) desarrollan nanocápsulas basadas en microemulsiones de aceites biocompatibles (esencial de menta, trans-anetol, vitamina E, aceite de jojoba), las cuales contienen un principio activo para tratamiento contra diversos tipos de cáncer.
Courtesy of Getty Images (people gardening)
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reating more healthy days is easier than you may think. Contrary to popular belief, overall health is more than just being free of disease or chronic illness. Other factors, such as access to fresh foods, neighborhood walkability and public safety, to name a few, can help cultivate healthy days within your community. Respondents to an Aetna Foundation survey said local aspects have a large effect on their health. The Centers for Disease Control and Prevention (CDC), also acknowledge that a person’s zip code is a good indicator of an individual’s health and longevity. However, there are small, everyday steps you can take to make a big impact on your overall health, using available resources in your city or county.
percent of survey respondents said drinking plenty of water contributes to a healthy day. Step away for small breaks. Your overall health also includes your emotional health and well-being. More than eight out of 10 Americans surveyed said their mood and stress level has an equal impact on their health as the food they consume. Life can get busy and overwhelming, but simple acts like tak ing a few deep breathes, standing and stretching or taking a walk can help calm the mind and relieve stress. Having an understanding of what makes you at your best emotionally leads to better days at work or school.
Put your smartphone and body on sleep mode. The amount of sleep you get can have a direct impact on your mood and health. Sixty-four percent Here are five easy tips to help increase your daily of respondents said they need at least eight hours of wellness. sleep to have a healthy day. Try to create a relaxing bedtime routine or develop a sleep schedule to help Incorporate 30 minutes of exercise. Fortyyou get the best possible night’s rest, including unplugnine percent of Americans say they exercise to improve ging from electronics and devices an hour or more their overall health, according to the survey. Getting at before bedtime. least 30 minutes of physical activity each day can help you feel more energized and aid you in maintaining Get involved. More than nine out of 10 Americans a healthy weight. Participate in aerobic and musclesaid they are willing to take action to create a healthier strengthening activities by visiting your local community environment, according to the survey. With a strong gym or recreational center to lift weights or take part in support system of friends and family, you can improve sports activities, riding your bike on a path close to your your health, help each other make healthier choices home or going for a walk in your neighborhood park. and organize ways to stay on course, such as organizing a weekly walk, planning a neighborhood recycling Drink more water and plan meals. Make sure contest, registering for a fitness event, signing up for a that you’re getting the recommended amount of fruits, volunteer program, attending a community meeting or vegetables and water each day. Planning your meals creating a local garden. ahead of time can help you incorporate healthier food options. Drinking water throughout the day instead More than what happens in the doctor’s office impacts of sugary sodas and juices helps your body regulate your health. Incorporating these small changes can temperature, lubricates and cushions joints, protects make a lasting difference. To learn more about ways citthe spinal cord and sensitive tissues, and helps prevent ies and counties near you are making a difference, visit weight creep. Seventy-three HealthiestCities.org.
“Esta investigación trata del desarrollo de dispositivos muy pequeños, de escala nanométrica, para utilizarlos como transportadores de fármacos, específicamente con el objetivo de combatir cáncer”, detalló el doctor René Darío Peralta Rodríguez, investigador titular C del Departamento de Procesos de Polimerización del CIQA. De acuerdo con el científico, el proyecto parte de sistemas llamados microemulsiones que están constituidos, básicamente, por agua, un surfactante y un aceite biocompatible y, en algunas ocasiones, el apoyo de un cosurfactante. En estas microemulsiones se puede cargar el fármaco que combatirá las células cancerígenas. Hasta el momento, durante la investigación, se ha trabajado con fármacos como paclitaxel (para tratamiento de cáncer cervicouterino, mama y colon) y metotrexato (cáncer de colon, leucemia linfoblástica aguda, linfoma no-Hodgkin, osteosarcoma), potencialmente podría utilizarse doxorubicina (diversos tipos de cáncer), pero no se han iniciado las pruebas respectivas. A la fecha, se ha empleado aceite esencial de menta, trans-anetol (derivado del aceite esencial de anís), además de vitamina E y aceite de jojoba. Se tienen considerados otros aceites esenciales como el de canela y el de tomillo. Dentro de la línea de desarrollo de nanodispositivos para el combate de enfermedades, existe mucho trabajo de otras instituciones; sin embargo, existen pocas investigaciones enfocadas en el uso de microemulsiones para combatir cáncer.
o vitaminas como vehículos para disolver o transportar el principio activo que es el fármaco. Esto, con el fin de eliminar vehículos que causan reacciones secundarias indeseables en los pacientes sujetos a quimioterapias con los medicamentos actuales”, comentó el doctor Peralta Rodríguez. El investigador añadió, como otra innovación del proyecto, el empleo de surfactantes derivados de la vitamina E para propiciar la biocompatibilidad de todos los componentes de las microemulsiones. En cuanto al futuro de este desarrollo, se pretende trabajar en la evolución de las microemulsiones para formar una estructura que se conoce como núcleo-coraza, en la cual, el núcleo sería la microemulsión que contendría el principio activo o fármaco y la coraza sería un polímero inteligente que respondería a cambios de temperatura o de pH (potencial de hidrógeno). “Se ha reportado que los tumores cancerosos tienen un pH diferente al de tejidos sanos. La idea es que estos dispositivos viajen por el torrente sanguíneo sin liberar el medicamento y al llegar a los tumores cancerosos detecten el cambio de pH y ahí se libere el fármaco”, explicó el científico. El doctor Peralta Rodríguez indicó que este tipo de tratamiento entra en la clasificación de quimioterapia. Hasta la fecha han trabajado en líneas celulares de cáncer cervicouterino (HeLa), cáncer de colon (HGT12), de mama (MCF-7) y leucemia (K562) con excelentes resultados. Asimismo, el ataque de los mismos nanodispositivos en líneas celulares sanas (Balb/3T3, MDCK) y en las mismas condiciones, es limitado, lo que representa una ventaja adicional. El especialista aclaró que este producto aún no está en posibilidades de salir al mercado, ya que se requieren varios años de pruebas científicas y cumplimiento de diversas normativas de salud.
“La parte innovadora que estamos introduciendo es el uso de aceites esenciales, sus derivados
FARANDULAMI.COM | AUGUST 2016 |19
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EVENT PHOTOS
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SALSA NIGHTS AT PIETROS 2780 Birchcrest Dr SE, Grand Rapids, MI Saturday Night at 10:00 p.m. to 2:00 a.m.
AGOSTO español
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WHAT’S UP IN WEST MICHIGAN
Into the Woods
Grand Rapids Civic Theatre 30 N Division Grand Rapids, MI July 29 – August 7, 2016 / $10-$16
Discover the world of fairytale and magic in this bizarre story about wishes, family and the choices we make. Brought to you by The Brothers Grimm, Into the Woods is adapted from the book by James Lapine. The show will have music and lyrics by Stephen Sondheim. The show is scheduled from June 29 to August 7, 2016 every Wednesday to Saturday at 7:30 pm and at 2 pm on weekends.
Jesse Ray and the Carolina Catfish Pyramid Scheme, 68 Commerce Ave SW, Grand Rapids, MI Thursday, August 11 / 7PM / $10
A 2015 Jammie Award winner Rock-N-Roll band from Grand Rapids, Jesse Ray and the Carolina Catfish have made their mark not just in Michigan but across the United States. After playing numerous gigs on their tour as far as New Orleans they are back to bring you the old-school rock-n-roll music back to Grand Rapids on Thursday, August 11, 2016 at 7 pm.
Paul McCartney ‘One on One’ Tour
Van Andel Arena, 130 West Fulton Monday, August 15 / 8:00 PM / $29.50, $99, $168, and $253
After gaining worldwide fame with the rock band the Beatles, Paul McCartney has been recognized as one of the most successful composers and performers of all time. This August, he is all set to make his debut performance in Grand Rapids brought to you in partnership with Olympia Entertainment. The One on One tour goes live on Monday, August 15, 2016 at 8 pm at Van Andel Arena.
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Pyramid Scheme, 68 Commerce Ave SW, Grand Rapids, MI August 16 / 7PM / 6 adv/$8 dos
Get ready for a musical event like no other. A Minneapolis-based drums and bass trio with democratic performance approach this band brings in some unique music and style with it. Inspired by friendship and feminism, Kitten Forever will be bringing their music to Grand Rapids to rock the scene. The drums begin to play at the Pyramid Scheme on Tuesday, August 16, 2016 at 7 pm.
“Weird Al” Yankovic
DeVos Performance Hall, 303 Monroe Ave NW, Grand Rapids, MI Friday, August 26 / 7:30 PM / $85, $55, $49.50 & $37.50
With humorous songs and parodies, Weird Al Yankovic brings his Mandatory World Tour to Grand Rapids. With 12 million album sales, 150 parody and original songs to his name and more than 1000 live shows Weird Al has been a success in the world of parody popular culture. With 4 Grammy awards and 14 nominations and countless other awards Weird Al is all set to perform at the DeVos Performance Hall on Friday, August 26, 2016 at 7:30 pm.
3 Doors Down: Us and The Night Tour DeVos Performance Hall, 303 Monroe Ave NW, Grand Rapids, MI Tuesday , August 30 / 7:30 PM / $29.95, $39.95, $55, and $75
This American rock band from Mississippi rose to fame with their first single Kryptonite. The band is still active making headlines for their brilliant performances with their tour called Us And The Night which makes its way through Grand Rapids on Tuesday, August 30, 2016 at 7:30 pm. The show will also have supporting band performances by Pop Evil and Red Sun Rising.
Ernie – The Play
Wharton Center, 750 E Shaw Ln, East Lansing, MI August 24, 25, 26 & 27 / $32 - $70
Showcasing the love story of baseball and a 20th Century Americana, Ernie – The Play is Mitch Albom’s hit play that brings forward the life of the beloved Hall of Fame broadcaster Ernie Harwell. After a sellout season last year, the show will be played at the Wharton Center.
Kitten Forever
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Get ready for one of the best musical events of the year as Dolly Parton performs at the Van Andel Arena this August. Dolly has already garnered 7 Grammy Awards and several country music awards to her name along with rave reviews and an illustrious career in the music industry. The event will be held on Saturday August 6, 2016 at 7:30 pm.
Kitten Forever
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Van Andel Arena, 130 West Fulton Saturday, August 6 / 7:30 PM / $125, $75 & $55
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Dolly Parton
Book your pre-show VIP meet and greet opportunity with Mitch Albom at the opening night on August 24, 2016 at 6:30 pm in the Jackson Lounge.
Sarah Borges and The Broken Singles Tip Top Deluxe Bar, 760 Butterworth St SW Friday, August 26 / 9PM / $10.00
A rock and roll musician from Taunton, Massachusetts Sarah Borges walks the fine line between the punk and country music scenario. With some of the brilliantly rollicking songs and music Sarah Borges and her band The Broken Singles is ready to rock the Grand Rapids scene on Friday, August 26, 2016 at 9 pm where she will perform on her latest and top songs for a great evening to remember.
Ted Nugent WSG Here We Harbour
Kalamazoo State Theatre, 404 S Burdick St, Kalamazoo, MI Tuesday , August 30 / 7:30PM / $59.50 & $69.50
Noted for his conservative political views and high-octane energy performances, Ted Nugent is going to rock the stage with some of his hit songs like Cat Scratch Fever, Wango Tango, Fred Bear, Stranglehold and more at the Kalamazoo State Theatre on Tuesday, August 30, 2016 at 6 pm. Joining him on the stage will be special guest, Here We Harbour.
Blink – 182
Van Andel Arena, 130 West Fulton Wednesday, August 31 / 7:00 PM / $26 $40.50, $66, and $89
Get ready for some punk pop music night as Blink – 182 sets the stage on fire. The tour that kicks off on July 22 in San Diego, California will take the band through 50 cities across the United States including a stop in Grand Rapids at Van Andel Arena on Wednesday, August 31, 2016 at 7 pm. The band will be joined by A Day to Remember and All Time Low.
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Eventos & Festivales de comida Ribfest
Arcadia Creek Festival Place, Downtown Kalamazoo, MI August 4-6 / $10 The 30th annual festival Ribfest is a three day event at the Arcadia Creek Festival Place in Downtown Kalamazoo attracting over 10,000 people each summer. Featuring local and nation rib vendors selling ribs and chicken in outstanding barbeque sauces. The event also features national rock and country music artists, local bands, fun activities for the whole family, People’s Choice Rib Competition, and the exciting contest for Best Ribs in Kalamazoo.
Fish Sandwich Festival Bay Port, August 5-7
The largest single eating event in Michigan’s Upper Thumb. Bay Port Fish Sandwiches are an original creation which began in 1978. The popular weekend event is packed full of activities for the whole family fun including a parade, petting zoo, fireworks and other fun activities. The three-day festival begins Friday at noon with arts and crafts show. Their Famous Original Bay Port Fish Sandwich will be available for purchase beginning at noon Friday for $4.
Cheeseburger in Caseville Caseville, August 14-23
The 10-day long festival in tribute to Jimmy Buffet, and different types of cheeseburgers. takes place August 14-23, celebrating the final weeks of summer vacation. Be part of one of the Best Cheeseburger Contest, the Cheeseburger Fun Run, parade, mud baths and countless activities for the little ones.
www.mynewyorkfriedchicken.com
(616) 301-2800
National Blueberry Festival South Haven, August 11-14
South Haven is the epicenter of blueberry production, and a large part of the city’s economy and cultural heritage is connected with the prominence of agriculture in the region. The National Blueberry Festival is a 4 day family-friendly festival includes fun activities for kids, free outdoor concerts, 5k/10k runs, craft fair, pancake breakfasts, an airport fly-in and classic car show, kids blueberry pie eating contest, fresh blueberries for sale, pies, preserves, plants and more!
Grand Rapids Restaurant Week - Grand Rapids, MI August 10-21 Get ready for 12 belt-busting days! Grand Rapids Restaurant Week 2016 returns on August 10 through Agust 21. The annual culinary celebration features special prix fixe menus starting at $28 Over 60 restaurants take part, so get a taste of Grand Rapids’s restaurant scene: Italian, Spanish, Caribbean, and more! Between the neighborhood favorites and downtown hotspots, you can feast on delicious multi-course menus all across the city and suburbs. For more information visit www. restaurantweekgr.com
Fudge Festival
Marquette Park 50 Lake Shore Drive, Mackinac Island, MI 49757 August 19-21 / FREE
A celebration to the creamy goodness, experience some of the most popular fudge in America. Check out fudge-inspired dinner, fudge-making demonstrations, beer and fudge tasting and much more.
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FARANDULAMI.COM | AUGUST 2016 |23
Brazilian Grilling with Medal-Worthy Skewers
Brazilian Meat Skewers Prep time: 10 minutes Cook time: 10 minutes Servings: 8
Red Chimichurri Sauce
Prep time: 10 minutes Servings: 12 (2 tablespoons each)
1 red bell pepper, stemmed and cut into large 1 package McCormick Grill Mates Brazilian pieces Steakhouse Marinade 1/2 cup coarsely chopped onion 1/4 cup oil 1/2 cup packed cilantro leaves 1/4 cup water 1/4 cup red wine vinegar 1 tablespoon red wine vinegar 1 jalapeno pepper, stemmed, seeded and 1 pound pork tenderloin, cut into 1 1/2-inch coarsely chopped cubes 2 teaspoons chopped fresh garlic 1 pound boneless New York strip steak, cut into 1 teaspoon McCormick Ground Cumin 1 1/2-inch cubes 1 teaspoon McCormick Oregano Leaves Mix Marinade Mix, oil, water and vinegar in small 1/2 teaspoon salt bowl. Reserve 2 tablespoons for brushing. Place 1/2 teaspoon McCormick Smoked Paprika pork and steak into separate large resealable plas1/4 teaspoon McCormick Crushed Red Pepper tic bags or glass dishes. Divide remaining marinade Place all ingredients in food processor or blender; evenly among pork and steak; turn to coat well. cover. Process just until finely chopped. Refrigerate 15 minutes or longer for extra flavor. Refrigerate at least 30 minutes to blend flavors. Remove both meats from marinade. Discard any remaining marinade. Thread pork and steak onto skewers. Grill skewers over medium-high heat 8 to 10 minutes or until meat is to desired doneness, turning occasionally and brushing with reserved marinade. Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with meat. This prevents them from burning when on the grill. For more easy tips and recipes to host an award-winning Rio-themed party this summer, visit GrillMates.com and McCormick.com. Also, check us out on Pinterest and Facebook.
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FOOD & DINING
Beat the Heat and Stay Hydrated this Summer
Mantente Hidratado este Verano For more information and recipe ideas, visit milklife.com.
Super Food Smoothie Servings: 2
1 ½ cups frozen blueberries 1 cup lowfat or fat free milk 1 banana, sliced 2 tablespoons honey 1 tablespoon vanilla extract 1 teaspoon lemon juice ½ cup ice In blender, blend all ingredients until smooth. Pour into two glasses and serve. Nutrition information per serving: 230 calories; 1 g fat; 0 g saturated fat; 0 mg cholesterol; 6 g protein; 50 g carbohydrates; 5 g fiber; 0 mg sodium; 150 mg calcium (15% of daily value). Nutrition figures based on using fat free milk.
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5 Insanely Delicious Margaritas
on Twitter
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that you Need to Try in Grand Rapids
5 Margaritas Deliciosas que Debes de Probar en Grand Rapids Classic El Arriero
2948 28th St SE, Kentwood, MI Elarrieromexicangrill.com Classic never gets old, specially when it comes to margaritas from El Arriero. Their margarita comes frozen or on the rocks with lime juice, with the perfect tequila bite. Salud!
Chamoy
Lindo Mexico Restaurant 1742 28th St SW, Wyoming, MI Lindomexicorestaurant.com
Ay, Ay, Ay, Caliente! If you would to try different with that sweet-sour taste, then you have to try this margarita, but you have to make sure to order a round or two of nachos because they’re the perfect complement to the number of margaritas you will inevitably consume. But drink responsibly.
Red Heels Golden Grand Beltline Bar
16 28th St SE, Grand Rapids, MI beltlinebar.com The search for exceptional Mexican cocktails can begin and end at Beltline bar, the city’s premier tequila bar It’s easy to get lost in the comprehensive list of tempting choices. It’s juice has a unique blend of lime juice with tequila and sweet and sour juice.
Maya Mexican Grill
1020 28th St SW, Wyoming, MI
Mayamexicangrill.com
Red Heels is a bright, rich, delicious sweet magarita, with a nice tequila bite but; you’ll swear the flamingo decor was winking at you.
Cabaña Tres Amigos Margarita Cabaña Tres Amigos 1409 60th St SE, Grand Rapids Cabanatresamigos.com
Cabaña Tres Amigos Margarita comes in a rainbow of variations, mixing a wide range of indigenous ingredients the drink is served in a glass with a hibiscus rim for an adult beverage that’s slightly sweet and refreshing, with a soft tequila bite.
FARANDULAMI.COM | AUGUST 2016 |25
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