Traverse, Northern Michigan's Magazine March 2020

INSIDE:

OUR CRAFT FOOD & DRINK ISSUE!

12 DAYS OF INSPIRED KITCHENS LIFE THE BEST OF FOLLOWING NORTHERN HOME 48 &PAGE COTTAGE

WHAT TO TASTE NOW

SMASH BURGER • BUBBIE’S BAGELS • VOLCANO SAUCE • DRY RIESLING MAPLE SAUSAGE • GOLD BABY BISCUITS • PEAR BUTTER

is: Pair th o’s Fettuccini y’s adun Savor R

nau & Leela Pesto Raclette

! y b a b , h O

HAVE YOU KISSED THE MOOSE?

THE QUIRKY STORY BEHIND A TC LEGEND

EAT YOUR EXTRA FANCY VEGGIES FROM LEELANAU’S LOMA FARM

MAKE THE ULTIMATE COMFORT FOOD (IT HAS ALL THE MEATS!)

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Meet the Team

Aaron Flint, Project Manager

Aaron grew up in the Central Michigan area and then moved to Traverse City to pursue an associates degree in Construction Management. After College he worked for a building contractor and also an excavation contractor before finding a home with J Peterson Homes.

His favorite past time would be enjoying the breathtaking scenery of Traverse City with his family.

joel@joelpetersonhomes.com • 654 Croswell, East Grand Rapids • 616.940.9288 • 516 E. Front St., Traverse City • 231.994.2168

Contents

Discover more about Up North, people, places, food and events.

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march | features

42

26 26 | PAIR UP! FOOD FINDS 2020 Our craft food and drink guru Tim Tebeau invites you to try these perfect pairings. Some will surprise you!

34 | THE AGRARIAN ARTIST Delight in a new kind of plant-based beauty on Leelanau’s Loma Farm.

42 | PADDLE HARD Grayling’s first love is the AuSable River Canoe Marathon. Its second love is Paddle Hard Brewing. Cheers to the new owners for bringing these two loves together.

PLUS | INSPIRED LIFE (FOLLOWING PAGE 48)

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contents | departments

53 World Famous Smoked Pork Loin, Bacon, Ham, Hot Dogs, Bratwurst, and Smoked Fish.

Nationwide Shipping Available at Plathsmeats.com 2200 East Mitchell Rd. at the corner of Mitchell & Division Roads PETOSKEY 231-348-8100 116 South 3rd Street ROGERS CITY 989-734-2232

5 | EDITOR’S NOTE 9 | UP NORTH Have you smooched the moose at Sleder’s Family Tavern? Fifty foods true Northerners have tried.

13 | MARCH EVENTS Cabin fever is real. These events are the cure.

19 | TRAVEL Historic destinations that should be on every Michigander’s travel bucket list.

53 | LOCAL TABLE These local hot sauces bring the heat.

55 | DRINKS Dry rieslings are a game-changer.

56 | LOVE OF THE LAND A community works together to create a new park on the Platte River.

ON THE COVER Raduno Pasta with Leelanau Savory’s Pesto Photo by Andy Wakeman

21 | UP IN MICHIGAN Life as an Up North cheesemaker.

24 | OUTDOORS SPECIALIZING IN WOMEN'S CLOTHING, ACCESSORIES, AND UNIQUE GIFTS

327 Bridge St. Charlevoix 231.437.3966 thistlestyle.com

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49 | DINING

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The ultimate comfort food recipe starring … sausage.

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A MyNorth Media Publication VOLUME 39 • NUMBER 10

PRESIDENT/EDITOR IN CHIEF

Deborah Wyatt Fellows

CHIEF OPERATIONS OFFICER

Michael Wnek

EDITOR MANAGING EDITOR DIGITAL AND CONTENT EDITOR

Emily Tyra Elizabeth Edwards Carly Simpson

PROOFREADERS

Elizabeth Aseritis, Caroline Dahlquist

REGULAR CONTRIBUTORS

Andrew VanDrie, Kandace Chapple, Kim Schneider, Tim Tebeau

ART DIRECTOR PRODUCTION DIRECTOR ASSOCIATE ART DIRECTOR, SPECIAL SECTIONS GRAPHIC DESIGNER

Gail Snable Theresa Burau-Baehr Rachel Watson Claire Houser

WEB DIRECTOR

Jen Berigan

DIRECTOR OF SALES

Julie Parker

ACCOUNT EXECUTIVES

Darren Bergquist Ann Gatrell Meg Lau Cyndi Ludka Lori Niemer

MARKETING DIRECTOR

Erin Lutke

MARKETING COORDINATOR MYNORTH TICKETS CUSTOMER SUCCESS SPECIALIST OFFICE MANAGER BOOKKEEPER

Kara Jarvis

Emily Oakes Libby Stallman Kim Stewart

Editorial & Advertising Offices 125 Park Street, Suite 155 Traverse City, MI 49684 Phone: 231.941.8174 | Fax: 231.941.8391 Subscriber Services Visit MyNorth.com/Account to renew your subscription, change your address, or review your account.

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Traverse, Northern Michigan’s Magazine, (ISSN10713719) is published monthly

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editor’s note

Craft Entwined TEXT BY DEBORAH WYATT FELLOWS

I am not a food writer; the language of food usually escapes me. But the art of growing and creating food, the commitment to local ingredients and the sheer craft that goes into our food and drink world in Northern Michigan don’t escape me. Each of these is cause for celebration, which is why we devote our March issue of Traverse to the craft of food and drink.

And March is by design: When the snow melts and the crocuses have yet to pop, who doesn’t think, “Well, let’s go eat!”

I am not a food writer, but fortunately our Food and Wine Editor, Tim Tebeau, is. As a wine importer for the last 11 years, Tim partners with restaurateurs throughout the state on their wine programs. But since Tim knows both wine and food, he has long been involved in partnering with restaurants to create wine dinners, offering pairings that stick with attendees long after they leave the table. His passion for the tastes and talents of food and drink come naturally: His parents own the gourmet shop Esperance in Charlevoix.

Knowing food and drink is one thing, writing about it well is quite another and that is what makes Tim such a vital addition to Traverse. Tim pairs his knowledge with his undergraduate degree from University of Michigan in English language and literature and his masters from U of M in creative writing.

Any of you who have followed Tim’s food writing on these pages over many years know his passion for writing informs his language, plied richly to capture the essence of any experience, from the most exquisite to the best in comfort food.

Every month, Tim introduces us to the entwined flavors of Northern Michigan wines, points us toward

things like the best pork to be found in the North and takes us into ales, ciders and vodkas of the region.

Beyond connecting us to specific food and drink, Tim also connects us to the reality that creators are plying their craft in our Northern climate. His connection to place is often present, like when he acknowledged a tough wine year: “The 2018 harvest season’s warm, dry midsummer weather was hijacked by plunging temperatures, torrential rain and damaging hail in the months before harvest, leaving Old Mission winemakers with reduced crop yields and intense sorting work to salvage healthy, ripe clusters. Lucky for us, uncommonly ripe, luscious wines from ’16 and ’17 have had time to integrate in barrel and bottle and represent the bulk of this spring’s most exciting new releases.”

While you can always find Tim’s work in our Dining and Drinks departments every month, this March he also put his history of pairings to work in the feature “Pair Up!” Tim has created 15 unique combinations, from Rocks Landing Panzanella paired with bigLITTLE Open Road Rosé to a Gold Baby Biscuit slathered with American Spoon Ginger Pear Butter.

It is classic Tim Tebeau as he finds the simple and the sublime, the succulent and the savory. And for the rest of us, 15 pairs mean 15 delicious experiences that will take us well past March.

The theme of twining plays itself out in this issue as passionate people devoted to our culture of craft and sustainability literally bump into one another. Our feature on Leelanau County’s Loma Farm is told through Nic Theisen’s photography capturing the timeless art found in farming, paired with poetic observations from

Joy Martin Omar. Nic and Sara Theisen are a part of the North’s new generation of young farmers committed to sustainable farming and the proliferation of local foods into the community.

But Joy Martin Omar is also a young food creator, and in addition to Loma Farm, she writes this month’s Up In Michigan, “Lessons from a Cheesemaker.” Her essay speaks to the passion she and her husband, Dave, brought to Northern Michigan along with their dream of being cheesemakers. As is true of the twining of farmers and makers, so is true of the twining of our words and authors. The Omars’ mentor, mentioned in Joy’s piece, is Sue Kurta, founder of Boss Mouse Cheese, who often finds a spot on our pages. Tim wrote in a lede to one of his articles: “The North’s high priestess of cheese, Sue Kurta, is all smiles as she cuts through a flotilla of silky fresh curds at Boss Mouse Cheese, her gleaming fromage factory housed in an 1860s corncrib in Kingsley.”

As pairs go, there is not a better pairing than the one found in this month’s Paddle Hard Brewing feature.

It tells the tale of the Swander family, the backbone of the feeding legacy of the AuSable Canoe Marathon, now the new owners of Paddle Hard Brewing in Grayling. Founded by Dave Vargo five years ago, Paddle Hard Brewing did for Grayling what James Fallows says breweries are doing for towns throughout America. Fallows, the author, along with his wife, Deborah, of Our Towns: A 100,000 Mile Journey into the Heart of America, lists local breweries as one of his 11 keys to the survival of a city.

Here’s his 11th key: “One final marker, perhaps the most reliable: A city on the way back will have one or more craft breweries, and probably some4

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editor’s note

Taste What’s

small distilleries too … A town that has craft breweries also has a certain kind of entrepreneur, and a critical mass of mainly young (except for me) customers. You may think I’m joking, but just try to find an exception.”

Grayling would agree. As you’ll read in the Paddle Hard Brewing feature, the opening of the brewpub generated traffic from the get-go, bringing people into what had become a very quiet and faltering downtown.

The vitality of the brewpub, named to reflect one of Grayling’s greatest joys, the Au Sable River and its marathon, placed it at the heart and in the hearts of the North.

So, who better to pick up that mantle than the Swanders, a family not only dedicated to the canoe marathon but also known as the go-to for all things surrounding the care and feeding of the marathoners over the 24-hour race? The pairing of a brewpub that acknowledged place and gave it life with a family like the Swanders, whose caring for community is so natural, captures the ultimate in how and why community works. Read their story and also learn the latest about The Paddle Hard Yard, a new venture a few blocks from Paddle Hard Brewery, featuring food trucks, music and the spirit of a town renewed.

As I said, I’m not a food writer, but I count myself lucky to be surrounded by those who are, by our dedicated farmers and inspired makers and by our region of experiences tucked into the rolling countryside and vibrant, intact, small communities who offer us a chance to experience it all.

Deborah Wyatt Fellows is founder and editor in chief of Traverse Magazine/MyNorth.com. debwf@traversemagazine.com.

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Up North

PEOPLE | NATURE | ARTS | NOSTALGIA | BUZZ | WISDOM | CURIOSITIES

A TC TRADITION

Kissing the Moose It’s a quirky rite of passage at a historic Michigan restaurant.

BY JOE EVANCHO | PHOTO BY DAVE WEIDNER

Sleder’s Family Tavern has been a Traverse City landmark for 138 years.

During that time, generations of residents and visitors have enjoyed its hospitality, its food and its libations. Established in 1882, the tavern currently claims the title of the oldest continuously operating restaurant in Michigan.

Most people who have spent time in the iconic hangout at the corner of Randolph and Vine are familiar with the tradition of “kissing the moose.”

Hundreds, perhaps even thousands, have climbed the ladder and planted a kiss on the lips of the long-deceased forest monarch.

What you may not know is Traverse, Northern Michigan’s Magazine was the launching pad for the now rather famous Traverse City tradition that originated 38 years ago. It all began with a fictional article I wrote that appeared in the May 1982 issue titled McGuire and the Moose. A copy of the story hangs,

under glass, on the memorabilia wall at the back of the tavern.

The fictional McGuire is based on my long-time friend Frank McGuire.

A trip to Sleder’s was always a must whenever he visited. Frank was returning to his home downstate one weekend, and as he was departing, jokingly said to my wife, “Dorothy, the next time you’re there, kiss the moose for me.”

It was just one more of Frank’s funny, out-of-the-blue remarks, but it4

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up north | people got me to thinking about a time my younger brother and I were taken in by a story from our dad’s friend. We both knew the guy could tell real whoppers, but as a couple of gullible kids, we sat open-mouthed as the tale of the only moose to ever be taken on a fly rod unraveled. That memory sparked an idea for my own tall tale.

I had gotten to know Bob Classens and his wife, Sylvia, who were the owners of Sleder’s back in the 1980s. I presented my story idea to them and they liked it. And so did the folks at Traverse Magazine.

When the article appeared in that May issue, it got a little attention, and the Classens had it mounted on the back wall. Then, as Bob explains, “One night a young lady who had read the story decided she would kiss the moose. Climbing aboard a chair, she had her picture taken planting a kiss on those dried-up lips to the cheers of her friends.”

According to Classens, that got things going. “I guess word got around, and it wasn’t long before I had to put a ladder back there. Then we added a fire bell above the bar that was rung every time someone kissed the old boy.”

Next came T-shirts illustrated by my friend Jim Leurck saying, “I Kissed The Moose At Sleders.” The shirts started showing up all around town.

More and more folks, young and old, dropped in for a bite and a buss with the moose.

Ten years later, in May 1992, the tavern was sold to Brian and Deb Cairns, and they saw to it that the moose remained a major attraction.

Somewhere along the way, the moose, who was named Bullwinkle in my original piece, was renamed Randolph, which seems quite appropriate. Also, “I kissed the moose” evolved into “I smooched the moose.”

In January this year, Brian’s stepson, Ryan Cox, and his wife, Megan, took over as the Cairns retired. And as Megan succinctly put it, “Randolph is here to stay.”

What started out 38 years ago as a gag article in this magazine turned into a tradition that’s loved by thousands of locals and visitors. Let’s see what the next 38 years bring.

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curiosities | up north

50 Foods to Try in Your Lifetime (If You’re a True Northerner)

The classic, the questionable and the crazy-good.

BY EMILY TYRA | PHOTO BY DAVE WEIDNER

FISH BOIL RAW MAPLE SAP TRADITIONAL PASTY, THE PASTY OVEN, QUINNESEC STRAWBERRIES, BARDENHAGEN BERRIES, LAKE LEELANAU SMASH BURGER, GLENDALE AVE., TRAVERSE CITY BLOODY MARY MIX, AMERICAN SPOON, PETOSKEY MOREL AND LEEK OMELETTE MAPLE SAUSAGE, LOUIE’S MEATS, TRAVERSE CITY SMOKED WHITEFISH PATÉ, CARLSON’S FISHERY, LELAND HEIDI’S FAVORITE PIZZA, VIVIO’S NORTHWOODS INN, INDIAN RIVER

BUTTER PECAN ICE CREAM, MOOMERS, TRAVERSE CITY FRIED FISH ROE (YOOPER CAVIAR) RACLETTE, LEELANAU CHEESE CO., SUTTONS BAY SPAGHETTI SAUCE, BARONI’S, HANCOCK CHOCOLATE CHUNK, TOM’S MOM’S COOKIES, HARBOR SPRINGS THIMBLEBERRIES OUT OF HAND ASPARAGUS SOUP, FISCHER’S HAPPY HOUR, NORTHPORT RHUBARB PIE, HOUSE OF PIES, ALANSON HOMEMADE CINNAMON ROLLS, THE BLUEBIRD, LELAND WALLEYE CHEEKS SALSA, THE ROADHOUSE, BENZONIA FRESH SWEET CORN, HALL FARMS, TRAVERSE CITY PAN FRIED TROUT, GATES AUSABLE LODGE, GRAYLING PESTO ON YOUR PIZZA, CHEF CHARLES, ELK RAPIDS VENISON SAUSAGE PECAN BALL, GRAND HOTEL, MACKINAC ISLAND THANKSGIVING TURKEY, BIEHL’S FARM, MANCELONA SOUR CHERRY PATCHES, CHERRY REPUBLIC, GLEN ARBOR HOMEMADE PIE, WITH APPLES YOU PICKED HUMMINGBIRD NECTAR TEA, LIGHT OF DAY ORGANICS, TRAVERSE CITY POTATO BURGER, THE RAILSIDE BAR & GRILL, ELMIRA DARK CHOCOLATE COVERED POTATO CHIPS, ALPINE CHOCOLAT HAUS, BOYNE CITY PORKETTA SANDWICH, CRISPIGNA’S ITALIAN MARKET, IRON MOUNTAIN FRUIT CAKE, THE JAMPOT, EAGLE HARBOR PEANUT BUTTER/MIRACLE WHIP/ICEBURG LETTUCE/WHITE BREAD SANDWICH (IT’S A GAYLORD THING) CINNAMON BREAD, DUTCH OVEN BAKERY, ALANSON BIG “C” BURGER WITH CHEESE, CLYDE’S DRIVE-IN, ST. IGNACE CHICKEN JALAPEÑO SOUP, ART’S TAVERN, GLEN ARBOR CANDY BAR, SAYKLLY’S, ESCANABA CHICKEN POT PIE, GOOD HART GENERAL STORE, GOOD HART PEPPER PARMESAN ROLL, CROOKED TREE BREADWORKS, PETOSKEY HOBO PIES ‘ROUND THE CAMPFIRE BACON, HONOR FAMILY MARKET, HONOR APPLE CIDER DOUGHNUTS, FRISKE FARM MARKET, ELLSWORTH SUCKER BURGERS (RECIPE: MYNORTH.COM/FISHBURGER) PORK CHOPS, PLATH’S MEATS, ROGERS CITY PAN FRIED CHICKEN DINNER, DAM SITE INN, PELLSTON BUFFALO BURGER, OLESON’S, TRAVERSE CITY JERKY, GABES COUNTRY MARKET, MAPLE CITY SWEET CHERRIES, PITS SPAT OUT THE CAR WINDOW

Traverse, Northern Michigan’s Magazine |

MAR ’20

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WHEN OUR CLIENTS SPEAK, WE LISTEN. It’s a simple but effective way of helping people reach their financial goals - and it’s a way of doing business that Raymond James has pioneered for more than 50 years. Make your voice count. Partner with one of our financial advisors and get guidance that’s in tune with your life. LIFE WELL PLANNED. Jeff K. Pasche, CFA® Senior Vice President, Investments Traverse City Complex Manager Keith Carlyon Senior Vice President, Investments Susan Carlyon Senior Vice President, Investments ® Wealth Management Specialist

Jeff K. Pasche, Eric H.CFA Palo Vice President, Investments Senior Vice President, Investments ® Traverse City Complex Manager James Spencer, ChFC , AAMS® Associate Vice President, Investments Dennis J. Brodeur® Jim Stoops, AWMA , CRPC® Vice President, Investments First Vice President, Investments Wealth Management Specialist Trevis E. Gillow Vice President, Investments Wealth Management Specialist Susan Carlyon First Vice President, Investments Wealth Management Specialist Keith Carlyon Senior Vice President, Investments

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This is YOUR North!

Accredited AssetPalmer Management Specialist Heather Client Service Associate Tyne Hyslop Shelley Stefanits FinancialManager Advisor Complex Administrator Jennifer Youker, CFP®, CRPC® Financial Advisor Eric H. Palo Financial Advisor James Spencer, ChFC, AAMS Associate Vice President, Investments Robert Fenton Financial Advisor

13818 S West13818 Bay Shore Traverse MI 49684 (231) 946-3650 S WestDr Bay• Shore Dr. •City, Traverse City, MI •49684 (231) 946-3650 • www.raymondjames.com/Traverse-City ©2015 Raymond James & Associates, Inc., member New York Stock Exchange/SIPC. Raymond James® is a registered trademark of Raymond James Financial, Inc. 15-BDMKT-1770 ME/CW 4/15 Chartered Retirement Plan SpecialistSM, AWMA®, Accredited Wealth Management AdvisorSM; CRPC®, Accredited Asset Management SpecialistSM and AAMS® are trademarks or registered service marks of the College for Financial Planning in the United States and/or other countries. Certified Financial Planner Board of Standards Inc. owns the certification marks Certified Financial Planner™ and CFP® in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

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MyNorth is the home of Traverse Magazine

TIX Look for this symbol in our events listings and get your tickets at MyNorthTickets.com.

March EDI T ED B Y L I B BY STA LLMA N

TUE

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And More | Satisfy your

foodie cravings during Harbor Springs Area Restaurant Week running through March 8. Enjoy special menus at participating restaurants, designed just for these 10 days of culinary delight! harborspringschamber.com

SAT

And More | Savor an intimate

SAT

Music | Limerick, a traditional

7 7

TUE

10

three-course dining experience at the exclusive Inn at Black Star Farms in Suttons Bay. The culinary team has created a prix fixe menu to accompany their award-winning wines.

MyNorthTickets.com

Irish band based in Lansing, also incorporates the sounds of bluegrass and Americana music, while singing and playing everything from mandolin, tin whistle, guitar, banjo, fiddle and bass. See them live at Crooked Tree Arts Center, Petoskey.

MyNorthTickets.com

And More | The Golden

Ratio/Fibonacci Dinner at The Cooks’ House in Traverse City is 13 courses long, so come hungry. Each course features a world-class wine pairing from Mari Vineyards.

MyNorthTickets.com

FRI

13 SAT

14 SUN

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And More | Gaylord’s Ultimate Hunting Expo offers the largest collection of hunting and fishing exhibits ever assembled under one roof in Northern Michigan.

Friday–Sunday at The Ellison Place. gaylordhuntingexpo.com

Nature | Discover the

ceremonial art of maple tapping by learning both traditional and modern methods. Tap a tree, watch maple syrup being made and taste the finished sweetness at Grass River in Bellaire. grassriver.org

Theater | With warm-

hearted wit and infectious joy, Silent Sky tells the riveting tale of a woman’s dedication to the stars and to the human touch that makes life under them so beautiful. Old Town Playhouse, Traverse City.

MyNorthTickets.com

FRI

20 THU

26 SAT

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Sports | Whether you’re

skimming the pond in the annual Slush Cup or getting jiggy with it at the On-Hill Party, you’re bound to laugh (a lot) during Boyne Mountain’s Carnival Weekend. boynemountain.com

Film | Fantastic Fungi is a

consciousness-shifting film that takes viewers on a journey into the incredible earth beneath our feet, an underground network that can heal and save our planet.

One night only. State Theatre, Traverse City. stateandbijou.org

Sports | Dust off the neon,

ringer tees, gigantic jeans and vintage sweaters. Whatever your decade, it’s time to bring it to the slopes for Retro Weekend at Crystal Mountain, Thompsonville. crystalmountain.com

TUE

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ST. PATRICK'S DAY

FIND MORE AT MYNORTH.COM > EVENTS

FRI

19

SPRING EQUINOX

Traverse, Northern Michigan’s Magazine |

MAR ’20

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events | march

Performances at the City Opera House: 10, 21

Save yourself a trip.

Call ahead to verify all times and dates.

Find more events at MyNorth.com

Art

Classes at Twisted Fish Gallery: 7, 28

Mar. 7 Punch Needle Workshop with Gwen Perenchio: In this class, you will learn the basics of punch needle stitches, how to change colors, how to fix mistakes, the right kinds of materials to use and how to create a finished project. No prior experience is required and all materials will be provided. Mar. 28 Illustrating Michigan Butterflies with Dani Knoph: Witnessing the life cycle of a wild butterfly is one of nature's magnificent shows. Learn about Michigan butterflies and types of native plant species to add to your backyard in the spring to attract caterpillars and butterflies. Open to artists of all skill levels. Students bring their own art supplies. Please contact the gallery at 231.264.0123 to obtain a recommended supply list. MyNorthTickets.com

Fairs, Festivals and Holidays U.P. Ice Golf Scramble & Glow Ball Challenge: 6-7

Who says you need good weather for a game of golf?

Begin the weekend on Friday, March 6 with a Cheboygan Brewery Tap Takeover at local bars and restaurants and try your hand at the Glow Ball Challenge; shooting a glow-in-the-dark golf ball at a target, in the dark, on the ice and hoping the shot is good. The winner gets a Mackinac Bridge tower tour! On Saturday, March 7, take to the green (or rather “white”) on a 9-hole course on frozen Lake Huron with a view of the Mackinac Bridge.

If ice is good, your second 9 will be on the bay overlooking downtown St. Ignace and Mackinac Island (if not, you play the first 9 again). Enjoy live music from Michigan Irish bands throughout downtown and sample traditional U.P. fare. stignace.com

Kids

Boardman River Nature Preserve Programs: 1-31

The Peepers Program meets every Tuesday, Mar. 3, 10, 17, 24. Specifically developed for children ages 3–5, these 90-minute nature programs include stories, crafts, music and discovery activities. Each program ends with an outside portion that will vary between a short exploratory hike, a game or engaging play (sand table/water table, digging, etc.) to bring the lesson to life. The Acorn Adventurers program is specifically developed for children under the age of 4. Outdoor environments are a great way to engage all of your early learners’ developing senses, and give kids a bit of exercise, too! Meeting almost every Friday, Mar. 13, 20, 27, for a mix of guided and self-guided outdoor activities that allow young explorers and their grown-ups to explore, engage with and experience the outdoors. Dress for the weather. All children must be accompanied by an adult for the duration of each session. natureiscalling.org

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Literary

National Writers Series Presents An Evening With Peter Heller: 5

Adventurer and author Peter Heller returns to NWS with The River, a tale of wilderness survival and a friendship tested by fire, white water and violence in the vein of Into the Wild. He was last here in 2017 with Celine and has also written the novels The Dog Stars and The Painter along with four works of literary nonfiction. The guest host is Peter Robertson, born and raised in Edinburgh, Scotland, and now living and reviewing books in Chicago. City Opera House, Traverse City. nationalwritersseries.org

Music

Northern Michigan Brass Band Concerts: 1, 15

The Northern Michigan Brass Band is a 28-piece, British-style brass band with music that appeals to many different listening styles. Mar. 1 Concert I at First Congregational Church of Charlevoix; Mar. 15 Concert II at Alpena Trinity Episcopal Church. MyNorthTickets.com Live Music in the Yurt at The Little Fleet: 5, 21, 28

Mar. 5 Ian Link, an emerging musician fresh out of Detroit, is known for his bluesy folk ballads that are reminiscent of Hank Williams and Bob Dylan. Beneath the dust of his old-time Americana influences are original songs with a unique outlook on love, loss and the modern world. Mar. 21 Political Lizard first entered the music scene in May 2018. Beginning to write and perform music at local venues soon created a buzz in Grand Rapids and beyond. In the summer of 2018, the group joined The Accidentals on a tour of Northern Michigan. Today they continue to tour, growing their fan base and sharing the sounds of passion, sadness and more. Mar. 28 Spirits Rising is the dynamic musical duo of singers and songwriters Alice Sun and Joe Reilly. Drawing on their Native American heritage, Powhatan and Cherokee respectively, their songs include traditional indigenous musical elements as well as notes of jazz, folk, blues, hip-hop and rock.

Spirits Rising shares music from the heart that inspires and uplifts. These shows are intimate and cozy with limited space. Standing room only for sold-out shows and tickets are required. MyNorthTickets.com Dennos Concert Series: 6

Nive Nielsen plays with her band, the Deer Children. She won an IMA independent music award in the US and has worked with Howe Gelb, John Parish and friends from indie royalty outfits such as The Black Keys and Wolf Parade. What’s even more surprising is that her fanciful backstory is matched by her own ability to tell stories or sometimes just hint at them with her warm, reedy voice. Catch her performance at Milliken Auditorium. dennosmuseum.org

Mar. 10 For more than two decades, Danú’s virtuosi players on flute, tin whistle, fiddle, button accordion, bouzouki and vocals (Irish and English), have performed around the globe and recorded seven critically acclaimed albums. Danú takes audiences on a musical journey to its native Ireland, offering a moving and memorable concert experience. Mar. 21 Ushering in the Twenty-Twenties, famed musical collective Postmodern Jukebox returns with their Welcome to the Twenties 2.0 Tour. The tour is meant to prepare the world for a new decade—one that Postmodern Jukebox creator Scott Bradlee hopes will see a return to the style and craftsmanship that typified the music of past generations. cityoperahouse.org

Theater

The Met Opera Live in HD: 14

Sir Bryn Terfel returns to the Met for the first time since 2012, as the mysterious seafarer searching for salvation. Director François Girard, whose mesmerizing production of Parsifal recently wowed Met audiences, returns to stage Wagner’s eerie early masterwork.

Ramsdell Regional Center for the Arts, Manistee.

MyNorthTickets.com

Sports

Events at Crystal Mountain: 6-7, 13-14, 15, 21

Mar. 6–7 Mardi Gras on the Mountain. Mar. 13–14 Spring Carnival: Light-hearted events include building a cardboard sled using only cardboard and duct tape and racing it against others on the slopes; skiing or snowboarding through a giant pit of icy slush, DJ Dance Party & BBQ, concert and more. Mar. 15 5-for-$50 Sunday! Mar. 21 Celts & Kayaks. Thompsonville. crystalmountain.com Events at Shanty Creek: 14, 21

Mar. 14 Slush Cup by Short’s Brewing Co.: Watch skiers and riders attempt to cross an icy 60' pond. Other events include a frozen fish toss, snow shovel racing, a seal slide and a silly slalom. Mar. 21 Cardboard Classic by Short’s Brewing Co.: Race down Schuss Mountain in a sled you make yourself—from cardboard, tape and glue only. Bellaire. shantycreek.com

Food & Drink

Black Star Farms Premium Wine & Cheese Tasting: 1-31

Looking for a different tasting experience that is more relaxed and catered to you? This guided table service tasting at Black Star Farms in Suttons Bay includes six wines chosen to complement your palate along with a souvenir glass, an artisan cheese board with house-made crackers, a spicy nut mix and chocolate. Sit back and sip, nibble and excite your senses. MyNorthTickets.com Mussel Monday at Palette Bistro: 2, 9, 16, 23, 30

All you can eat mussels for only $19 served with grilled baguette slices and choice of classic French, Chorizo or Chef’s Special. MyNorthTickets.com

Find more events at MyNorth.com Libby Stallman is calendar editor of Traverse. Enter your event information at MyNorth.com/events two to three months prior to event date. For more information, email Libby@mynorth.com

march | events

SPRING BLUEBIRD FESTIVAL WHEN: SATURDAY, MARCH 21, 9 A.M.–5 P.M. WHERE: HAGERTY CENTER, TRAVERSE CITY Northern Michigan’s bluebirds will just be returning as the Michigan Bluebird Society kicks off its annual Spring Bluebird Festival, held this year in Traverse City.

This celebration of the bright blue bird with its big belly and rusty throat and chest will include educational programs on bluebirds and other bird topics, a Bluebird Expo featuring products for sale and nature/environmental exhibits, a Nest Box Building Workshop, prize drawings and more.

The keynote program, “Captivating Bluebirds,” will be by author, naturalist and photographer Stan Tekiela. There will also be more experts on hand to show attendees how to attract bluebirds and other native birds to their yards using nest boxes. To register, or obtain more information on the event, go to michiganbluebirds.org/springfestival.

The Eastern Bluebird used to be a very common bird across Michigan.

However, habitat loss, the introduction of farming chemicals and competition from non-native species caused their numbers to plummet dramatically in the early-to-mid 20th century. Fortunately, conservation efforts starting in the 1960s have helped bring the bluebird back to many parts of the state. The placement of nest boxes in open habitats was one of the key actions that have contributed to the recent comeback.

The Michigan Bluebird Society’s main purpose is to educate the public about how they can help these beautiful native birds and to initiate projects that increase bluebird nesting habitats in Michigan.— KURT HAGEMEISTER

Kurt Hagemeister is president of the Michigan Bluebird Society.

Traverse, Northern Michigan’s Magazine |

MAR ’20

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3/17

ST. PATRICK’S DAY FUNDRAISER 2020 INN AT BAY HARBOR

MYNORTHTICKETS.COM 800.836.0717 125 PARK STREET TRAVERSE CITY, MI 49684

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march | events

DATE NIGHT, DONE RIGHT Wineguys Restaurant Group is offering daily specials at its Petoskey restaurants with lineups perfect to kick off spring. Grab a well-crafted bite at these hip Up North hangouts.

BIG STEAK NIGHT AT CITY PARK GRILL WEDNESDAYS THRU APRIL 29 Treat yourself to a pound of New York strip steak with a side of white truffle mashed potatoes and the vegetable du jour. Plus, it's wines-day, which means glasses are BOGO $1 and bottles are 40 percent off.

PRIME RIB NIGHT AT CITY PARK GRILL FRIDAYS THRU APRIL 22 Enjoy slow-roasted and lightly-smoked prime rib with a garlic-rosemary jus alongside mashed potatoes and fresh vegetables.

MUSSEL MONDAY AT PALETTE BISTRO MONDAYS THRU MAY 18 Order all-you-can-eat mussels and your choice of sauce—classic French, chorizo or the Chef's Special.

PASTA NIGHT AT PALETTE BISTRO WEDNESDAYS THRU MAY 20

PHOTOS BY WINEGUYS RESTAURANT GROUP

Savor a classic pairing: Your choice of pasta served with garlic bread and a Caesar salad.

Get tickets to these Petoskey dinners and more local events at MyNorthTickets.com.

Traverse, Northern Michigan’s Magazine |

MAR ’20

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Whats Happening Fried Chicken Fridays Dinner with all the Fix’ns

$25 for Two $48 for Four

Sunday Italian Nights

Salad, House Garlic Bread, Choice of Entrée, One Bottle of Wine $55 for Two

Open Year Round BREAKFAST, LUNCH & DINNER See Website for Winter Hours

727 Main Street • Frankfort, MI 49635 231.399.0399 • BirchandMapleFrankfort.com 18

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what to do | travel

TRAVEL ...

THROUGH TIME

There’s history you can study and there’s history you can literally feel.

Sink to the chilly depths of a one-time copper mine, dance in a Victorian-era fort or buy penny candy at a store once frequented by Henry Ford.

closely for the faded words “Ladies Suits” on the side of the building once annexed to the Vertin Brothers Department Store (at one time the poshest shop north of Detroit), now a local art gallery. There’s a flip side to the glamour, as you’ll see when you sink deep into the Quincy Mine or visit one of several churches with stained glass depicting the patron saints of laborers and miners. NPS.GOV/KEWE

OLD MISSION GENERAL STORE

BY KIM SCHNEIDER | PHOTO BY DAVE WEIDNER

FORT MACKINAC + COLONIAL MICHILIMACKINAC This year marks the 125th anniversary of Mackinac Island State Park and the creation of Mackinac State Historic Parks, including two historic Michigan forts, one on a towering bluff on Mackinac Island, the other perched on the Straits in Mackinaw City. Join in the celebration as 125 consecutive days bring special events, such as a Native-American guided tour of a new cultural history trail or a War of 1812 Battlefield Bike Ride. Both forts are open May–October. MACKINACPARKS.COM

THE KEWEENAW Riches almost inconceivable today were found on Michigan’s Keweenaw Peninsula where, beginning 7,000 years ago, copper was mined up until the 1990s. The famed Horace Greeley quote, “Go West, young man,” was actually said in reference to the Keweenaw, a naturally stunning 75-mile peninsula whose mineral rush predated the country’s better-known gold rush. Zip back to the days of miners and millionaires on a walking tour of Calumet, just one of a collection of activities offered through Keweenaw National Historical Park. Use your imagination to hear the dozens of languages and dialects that used to be spoken on the street, and look

When coonskin caps and Civil War-era rifles sit on display next to penny candy, aged cheddar and house-baked cherry pies, there’s a story. Both variety and history make this shop, with a bay view, a worthy vacation visit, especially when the stories are espoused in the booming voice of Shakespeareantrained actor/owner Jim Richards. The circa 1850 store was not only the first retail stop between forts Wayne and Mackinac, but it was also the home to Henry Ford’s second gas station and one of his regular hangouts. Make it a weekend getaway and stay at Old Mission Inn, built in 1869. OLDMISSION.COM

SOO LOCKS On the popular-for-a-reason Soo Locks Boat Tours, you'll get an up-close view of this impressive feat of engineering.

Experience the once-churning rapids where the locks (there are four U.S. locks and one Canadian lock) navigate the 21-foot drop between lakes Superior and Huron as you ride with the freighters (“salties” and “lakers”). The city of Sault Ste. Marie is no history slouch either. Founded 352 years ago, it's Michigan’s oldest permanent European settlement. SOOLOCKS.COM Kim Schneider is a long-time travel writer specializing in Michigan adventures, food and wine. The Midwest Travel Journalist Association has named her Mark Twain Travel Writer of the Year, and she's the author of the recently published book, 100 Things to Do in Traverse City Before You Die.

Traverse, Northern Michigan’s Magazine |

MAR ’20

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W W W. M I S S I O N TA B L E . N E T

Made in Michigan by natives of the Mitt

Pure Michigan Blue Diamond and Silver Ring only at

www.wexfordjewelers.com

FAR M STE AD

www.9beanrows.com

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BAK E RY & DE L I

We serve up good food and good times!

Home of Lucilles’ St. Louis style ribs!

Served every Thursday from 5 until 9pm

Open 7 days a week at noon Daily Food & Drink Specials Carry Out - Full Menu Located 1.7 miles east of Crystal Mountain in Historic Downtown Thompsonville

www.genossportsbar.com Full carry-out menu 231-378-2554 20

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ADD SOME SPICE TO YOUR LIFE ADD SOME SPICE TO YOUR LIFE

essay | up in michigan

Lessons of a Cheesemaker

BY JOY MARTIN OMAR

If you’d asked my younger self what I wanted to be when I grew up, “cheesemaker” would not have registered as a contender, let alone an identifiable option. A child of the ‘80s, I come from a middle-class home where Parmesan was an immortal green can of savory sprinkles for my spaghetti. Our meals were always homemade, rarely fancy and certainly never expensive.

This ethos made me an anomaly in my foodie hometown of Ann Arbor, where I didn’t step foot in Zingerman’s Delicatessen until I applied for a job in my mid-20s. Zingerman’s sold food that was fancy and expensive. As it turned out, Zingerman’s would change my life.

My cheese education began in the deli’s retail department, a cheerful but cramped labyrinth of profound sensory overload. The heady perfume of charcuterie garlands collided with the bracing, spore-saturated air of the cheese case, an olfactory assault softened by the warm waft of freshly baked bread.

I became enamored with flavor; the peppery bite of new harvest olive oil, the crystalline umami of well-aged Par-

migiano Reggiano, the floral fingerprint of a single-source honey. I also fell in love with Dave, the man who would become my husband.

Dave’s connection to cheese was stronger than mine: It was essential and personal. His mother taught him to make jibneh, a fresh cheese common in Lebanese households, just as her mother had taught her. If this tradition from “the old country” impressed upon him the accessibility of cheesemaking, the deli’s expansive cheese counter introduced him to its artistry. Nostalgic affection transformed into professional curiosity, and the seeds of a career were planted.

Zingerman’s was a moment of transition for both Dave and me. Our relationship was brief but indelible; the kind where you imagine plans for the future to avoid the present coming to an end. We both moved on: Dave became a cheesemonger in Portland, Oregon, and I, an aspiring food writer in New York City. When we reconnected after six years apart, we decided to move home to Michigan, where family was

close and rents were reasonable. And we crafted the dream of starting a cheese company together.

After a few years downstate, Traverse City emerged as the frontier for our dream, having researched the area’s conservation of farmland—critical for cheesemakers in need of local dairy— and thriving local food scene. We made the move but found the path to our own cheesemaking company wasn’t easy. Opportunities collapsed; we each had to take full-time jobs. We could have quit, but we rallied to hold on.

Then Sue Kurta called.

We’d met Sue, the owner of Boss Mouse Cheese, at her farm market stand earlier in the summer. Sue and Dave hit it off, bonding over their later-inlife paths into cheesemaking. Soon an offer of apprenticeship was made. Like most artisan traditions, cheesemaking is learned by doing. Both art and science, it relies on a cheesemaker’s ability to recognize patterns and repeat processes with an exacting amount of precision.

These skills are built through years of experience and would be lost if not4

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MAR ’20

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VOTE FOR YOUR HOMETOWN WINNERS March 2nd - March 13th

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essay | up in michigan

passed from one hand to the next.

Without the generosity of established cheesemakers like Sue, young cheesemakers would cease to exist.

We started making cheese in Sue’s creamery whenever we could, squeezing in “make days” around our full-time jobs. While the ingredients of cheese are simple—milk, cultures, coagulant and salt—the most integral and complex component is time. Cheesemakers wait hours for milk to set and months for cheese to age, with no guarantee the investment will prove fruitful.

Cheesemaking is a delicate alchemy, susceptible to seemingly infinite variables that threaten to go off the rails in an instant. We quickly learned that making cheese means becoming comfortable with failure.

It’s a dilemma all artists can relate to: The gap between the result you imagine and the one your skills allow you to create. Each batch offered a lesson to be applied to the next, as if the cheese was creating cheesemakers and not the other way around. We’d been making cheese for just four months when we received an unexpected acceptance into the farmers market. It was a moment of pride and panic. Our products were still in their infancy, promising but inconsistent. We worried about presenting customers with imperfect offerings, feeling a bit like we were turning in a rough draft instead of an edited final piece.

Sue reminded us that we had a cave full of delicious cheese that deserved to be enjoyed. She was right.

In just over a year, Dave and I created a life we used to only dream of. It’s been an obstacle course of false starts and blind leaps; each victory built on the foundation of defeat, every rebuff erased by enthusiastic support. We’ve been welcomed by a community and built a home in this water-lapped, pinelined corner of our home state. We enter our second year of business bone-tired and hearts full, more certain than ever we are exactly where we belong.

Joy Martin Omar is a writer, recipe developer and entrepreneur in Traverse City. In 2019, she founded Saltless Sea Creamery, an artisan cheese company, alongside husband and cheesemaker Dave Omar. saltlesssea.com

#LETSTAKEAWALK in Downtown Traverse City

(231) 922-2050 downtowntc.com

MARCHEVENTS 3/6 & 7

THE MAGICAL KINGDOM ON ICE Centre Ice Arena

Traverse City Restaurant Week

3/12

FLIGHTS OF FANCY - EAT DESSERT FIRST 123 Speakeasy

February 23-29

Downtown Art Walk

3/14

THE LEGEND OF KNOCKGRAFTON Milliken Auditorium

May 1

Downtown Street Sale August 7

800.836.0717 // MYNORTHTICKETS.COM // TRAVERSE CITY

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DOWNTOWN GIFT CERTIFICATES MAKE THE PERFECT GIFT! Traverse, Northern Michigan’s Magazine | 23 CONVENIENT PARKING IN THE LARRY C. HARDY & OLD TOWN PARKING DECKS MyNorth.com

MAR ’20

outdoors | hiking

DUNES AT DAWN In the early hours of a March morning, savor a private breakfast with one of the best views Northern Michigan has to offer. No reservation required.

TEXT AND PHOTOS BY ANDREW VANDRIE

Embrace the changing seasons and embark on an early morning hike at Sleeping Bear Dunes National Lakeshore.

Pack some pastries and a thermos of coffee for a simple pre-dawn picnic.

While any overlook within Sleeping Bear is an ideal locale for a sunup snack, the jarring drops along the Lake Michigan shoreline hold a certain inimitable mystique. One of the most secluded and scenic is Tweddle/Treat Farm (colloquially known as Stormer Barn). The trail to the farm and overlook sits just off Norconk Road, south of Empire.

The site was originally homesteaded by John Tweddle in the 1840s until the lot was purchased in 1912 by Charles and Martha Treat, who continued to farm the land. Charles Treat

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was also an engineer, experimenting particularly with concrete structures and design. You’ll see some of his creations on your hike, including the dome garage.

The trail (2 miles roundtrip) is a blissful walk through maple and beech hardwoods before it opens up to a wide clearing where Treat Farm is tucked. The path skirts around a field and sweeps up the backside of a dune emerging on a wide bluff. Stick to the established trails that meander along the ridgetop.

Pour a steaming cup of coffee from your thermos and enjoy a quiet moment with an unforgettable view.

Andrew VanDrie writes from Traverse City. vandrieand@gmail.com

hiking | outdoors

THE DETAILS Provisions: Pick up pastries from 9 Bean Rows near Suttons Bay (I’m partial to the almond croissant!). While a good cup of joe is not hard to come by in Northern Michigan, High Road Roast from Truck Stop Organics in Traverse City is an excellent morning pick-me-up. TRUCKSTOPORGANICS.COM Even if it feels like spring, a March morning on a high bluff will undoubtedly be brisk.

Dress in layers. A throw blanket is also a must-have for the picnic portion of your trip.

Be sure to have a park pass displayed in your vehicle before you hit the trail. Passes can be purchased at the Philip A. Hart Visitor Center in Empire or online. NPS.GOV/SLBE

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Pair Up! FROM BISCUITS AND PEAR BUTTER TO BLOOD SAUSAGE AND BLAUFRÄNKISCH, WE DID THE HARD WORK OF EATING AND DRINKING ALL YEAR TO DISCOVER 15 OF THE NORTH’S MOST DELICIOUS DUALITIES. Text by Tim Tebeau // Photos by Andy Wakeman

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LEELANAU SAVORY GENOVESE RACLETTE PESTO Available at Glen Arbor and Traverse City summer farmers markets Leelanau Savory might precipitate a global basil shortage once this sublime pesto riff catches fire. Toss it with fresh fettuccine from the pasta case at Raduno.

MARI VINEYARDS TROGLODYTE BIANCO marivineyards.com // Traverse City The Lagina family’s northern Italian heritage manifests in the exotic fruits, citrus and sweet herb subtleties of this bright white blend.

Traverse, Northern Michigan’s Magazine | MAR '20

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BUBB IE ’ bubbie S BAGELS

sbagels tc.com Citize // Trav ns of er se C the N Jewis ity orth, h bag y o u e r lo ng l s is of B age l wait f ficiall s i s in o r aut yo th date he n is Feb e works (a ver. A Trav t the t erse C tic boiled ruar y brunc i an d b m it y l o c 2 0 h pop e of w aked ation -ups a 20). In th of Bu e me riting, the t Ro s e b e a b x ntime ie’s & Fer MU N , find pected op n in T D OS e nin g raver th e m C APP mundo s at e City UCCI sro and fa weekend From astingco.com NO r m mark def tly // Trav et s . e ro a s t w i th c ed sin rse City // S re m a u tt g ar t , T fines e a m M l e - o r i g i n b o n s B ay t of c appu eans un do cci n o to air s elev s. y m il ates o kf ur da il y w a o a m l a c e d k in g w i th th is

PAIRING #3 GOLD BABY BISCUIT goldbabybiscuits.com // Suttons Bay Fluffy, golden, butter-studded rectangular bliss. We doubt there is a better biscuit between here and the North Pole.

AMERICAN SPOON GINGER PEAR BUTTER spoon.com // Northern locations in Petoskey, Harbor Springs, Charlevoix + Traverse City Bartlett pears from Northport cooked down to a silky essence and spiced with fresh ginger makes a fine schmear for biscuits or anything else.

PAIRING #4 THAT FRENCH PLACE BANANA NUTELLA CREPE thatfrenchplace.com // Charlevoix Order this paper-thin pancake stuffed with gooey bananas and chocolate hazelnut spread then walk over to Van Pelt Alley to level up with ice cream.

BRIAN’S ICE CREAM EXPERIENCE SALTED CARAMEL ICE CREAM briansicecreamexperience.com // Charlevoix There’s no shortage of ice cream shops in these parts but none like this. Fresh cream and house-made caramel powers Brian’s micro-batch dessert virtuosity.

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PAIRING #5 BOYNE CITY BAKERY BRIOCHE boynecitybakery.com // Boyne City These buttery brioche buns are crafted in the kitchen of Gildas Berrou, Boyne City’s real live French patissier.

LIGHT OF DAY ORGANICS CREAMY EARL GREY lightofdayorganics.com // Traverse City Light of Day’s nuanced and colorful blend of black tea, blue cornflower, lavender, vanilla and bergamot brings hot bliss to the breakfast table.

PAIRING #6 JOHN CROSS FISHERIES SMOKED WHITEFISH DIP facebook.com/johncrossfisheries // Charlevoix We’re pretty sure Charlevoix’s lakefront real estate values are bolstered by their proximity to John Cross’s addictive smoked whitefish and herb spread.

WALLOON LAKE WINERY WILDWOOD WHITE walloonlakewinery.com // Petoskey Lemony hybrid Le Crescent grapes grown in the Walloon Lake watershed power a crisp summer aperitif from Petoskey’s award-winningest winery.

PAIRING #7 TRATTORIA STELLA BARDICCIO offthemaphospitality.com // Traverse City Chef Myles takes annual junkets to Italy to hone his skills with old-world recipes like this savory traditional Italian blood sausage.

LEFT FOOT CHARLEY BLAUFRÄNKISCH leftfootcharley.com // Traverse City Blaufränkisch grapes thrive in our cold, sandy soils to yield meaty, manifold wines like this stunning bottle from Left Foot Charley’s Brian Ulbrich. This is a natural pairing for blood sausage in the dining room at Trattoria Stella or from the charcuterie case at Raduno.

PAIRING #8 ROCKS LANDING PANZANELLA rocksoncrystal.com // Frankfort Who doesn’t want to sit steps from the lapping azure waters of Crystal Lake and eat heirloom tomatoes, local greens and fried chunks of sourdough?

BIGLITTLE OPEN ROAD ROSÉ biglittlewines.com // Suttons Bay The brothers Laing channel red cherry and strawberry soul into a blend of pinot gris and marechal foch from their family vineyard in Leelanau County.

PAIRING #9 PROVIDENCE FARMS WATERMELON RADISH facebook.com/providencefarmcsa // Central Lake The peppery, fresh earth essence of Providence Farms’ organic heritage is amplified by their pretty pink striations.

BOSS MOUSE SMOKED BUTTER bossmousecheese.com // Find locations where sold on the Boss Mouse website.

Radishes with butter is a classic French play and Sue Kurta’s small-batch smoked butter sends this summer canapé to new levels of yum yum.

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NEW RESTAURANTS, RECIPES & MORE GOOD EATS Sign up for our monthly Food & Drink Newsletter at MyNorth.com/newsletter

f 45 la s s o s . g a 8 f 1 l # el r se POR+ y barr r you hiske d pou ORTH Leelanau w n N d a l t o H e in ro u ORT // Lak age d late t 45 N wi n e h o co rth.com t c o r n a e e s v p s ra forty fi yl e d e , unw ort-st a fire p t O UT s h e u g i o L TE TR sse nc nctu A u L ’s O h co a e C o O c H p N or t e RC the de m.

G HT E e find u t fo r DAU e w o r ir , S t p ’ h c m n R t i E E a r / c C / e i m r to ast G RO hter.co e a si e ven t sdaug a i n ly e is e t t r a l e g r o ce r o c c d o ter an t y ch Swee ered quali p of tem

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PAIRING #11 BEAR CREEK ORGANICS HEIRLOOM TOMATOES bearcreekorganicfarm.com // Find locations where sold on the Bear Creek website.

Summer Up North is best captured in the green zebras, sun golds and brandywines from the happy hoop houses at Bear Creek Organics.

FUSTINI’S ARBEQUINA SELECT OLIVE OIL fustinis.com // Traverse City // Petoskey Until we figure out how to grow olives Up North we’ll leave it to Fustini’s to bring us the EVOO like this fruity green elixir from the tiny Iberian Arbequina.

PAIRING #12 BORTELL’S FISHERIES FRIED SMELT facebook.com/bortellsfisheries // Ludington A heaping pound of silver sweet-fleshed smelt become their best selves when battered and flash-fried at this essential Ludington fish market.

GRAND TRAVERSE SAUCE COMPANY CASTAWAY gtsauceco.com // Find at Oryana, Folgarelli’s and Edson Farms, all in Traverse City.

What’s better than salty fried smelt? Salty, spicy, fried smelt slathered in GT Sauce’s coveted serrano habanero scorcher.

PAIRING #13 LAGNIAPPE CAJUN CREOLE EATERY CRAWFISH ETOUFÉE marquettecajun.com // Marquette Take a short drive north instead of a long flight south to find live Zydeco and tender crawfish tails cooked in a spicy Cajun roux.

KEWEENAW BREWING COMPANY RED JACKET AMBER ALE kbc.beer // Houghton Amber ale and etouffée were made for each other, especially the malty, toffee-laced character of this exemplary Yooper brew from KBC. PAIRING #14 IRON FISH MICHIGAN WOODLAND GIN ironfishdistillery.com // Thompsonville Iron Fish delivers a dynamic distillate of wild juniper and forest botanicals to power an ideal dockside martini, or three.

BRENGMAN BROTHERS PICCOLO DITO DRY VERMOUTH brengmanbrothers.com // Traverse City The Brengman Brother’s birthed this vermouth infusion from a base of estate Gruner Veltliner grapes. Its salty lemon and olive notes play nice with gin.

PAIRING #15 SLABTOWN BURGERS RODEO BURGER slabtownburgers.com // Traverse City Oh, that we have but one aorta to risk on Slabtown’s stack of juicy patties loaded with bacon, cheese, onion rings and barbecue sauce.

NORTHWOODS SODA DRAUGHT ROOT BEER northwoodssoda.com // Find locations where sold on the Northwoods Soda website.

Northwoods’ creamy nitro-tapped infusion of vanilla and sassafras rises like a bubbly phoenix above the sea of mediocre sodas.

Traverse food and drinks editor Tim Tebeau writes from Petoskey. dining@traversemagazine.com // Andy Wakeman is a commercial and editorial photographer based in Traverse City. andywakemanphoto.com

Traverse, Northern Michigan’s Magazine | MAR '20

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e x p e r i e n c e p e r fe c t p a i r i n g s Chateau Chantal’s wine dinners are hosted on select days. Events begin at 6 p.m. with a cellar tour. The winery also offers private wine dinners to guests at the inn for an additional fee. chateauchantal.com Wine Dinners // Begin June 17 June: Wednesday, Saturday July–August: Tues., Wed., Fri., Sat. September–October: Wed., Thur., Fri. Themed Wine Dinners // Select Dates Pinot Celebration Dinner: April 25 Mother’s Day Wine Dinner: May 10

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perfectly paired CHATEAU CHANTAL’S INTIMATE WINE DINNERS BRING TOGETHER NEW FRIENDS AND OLD TO DELIGHT IN THE MAGIC OF EXPERT WINE AND FOOD PAIRINGS.

PA I D CO N T E N T

TEXT BY CARLY SIMPSON // PHOTOS BY DAN STEWART

We turn onto a winding drive named Rue de Vin. The French words translate to “street of wine,” aptly named as we pass rows of vines—chardonnay, merlot, pinot blanc, cabernet franc and more—on our way up the hill to Chateau Chantal. Throughout the year, the winery and inn on Old Mission Peninsula hosts wine pairing dinners, thoughtfully crafting menus that showcase local ingredients and the farms that produce them. And tonight, we will be at the table.

This evening’s six-course wine dinner is inspired by St. Vincent, the patron saint of winegrowers. Each January, vintners in the villages of Burgundy, France, gather for several days of wine drinking and feasting to thank St. Vincent and ask him to protect future harvests. A secret wine society, the Brotherhood of the Knights of Tastevin, started the wine festival in 1938.

More than 80 years later and 4,000 miles away, 30 guests are arriving at Chateau Chantal for a Northern Michigan version of the celebration.

Wine specialist Mike Dubois welcomes us with a flute of sparkling wine, a dry riesling-chardonnay blend called Tonight, and leads us downstairs for a behind-the-scenes tour of the sprawling wine cellar. He tells us about the winery’s founders, Robert and Nadine Begin, and their daughter, now the president and CEO, Marie-Chantal Dalese. Robert and Nadine purchased the 65-acre estate, then a cherry farm, in 1983. The first riesling grapes were planted at the top of the hill in 1986, and the winery opened in 1993.

Back upstairs in the kitchen, Chateau Chantal’s inhouse chef de cuisine, Chris Mushall, is preparing the first course—potato scallion croquette with cornichons, whole grain mustard and Gruyere fondue. As glasses are filled with the first wine pairing, the 2017 Chardonnay, we get to know our tablemates. Carla and Rob Cooper are visiting from Chicago with their friends Cindy and Jim Wise who live in Battle Creek. They’re staying the night at Chateau Chantal and spent the day exploring the shops in Suttons Bay, a small town on the neighboring Leelanau Peninsula.

It’s dark now, but during the day, you can see West Grand Traverse Bay and the shores of the Leelanau Peninsula from the dining room windows.

As we finish the first course, Mike explains to us that stainless-steel aged white wines, like the 2017 Chardonnay

we’re sipping, are lighter, sharper, fruiter and more acidic than the bigger, rounder oak-aged wines. The latter, including Chateau Chantal’s 2017 Reserve Chardonnay Rigan Vineyard, pairs better with the earthiness of the second course, a frisée salad with roasted beets, candied hazelnuts and Chablis vinaigrette.

The vibrant green frisée was grown at Lakeview Hill, an organic farm in Traverse City. Chateau Chantal’s wine dinners are Certified Local Food Events, meaning at least 20 percent of the ingredients are locally sourced. Chef Chris changes the menu for each wine dinner, depending on what’s in season and available.

“Using local ingredients is a natural extension of the ‘what grows together, goes together’ principle executed in wine regions around the world,” Chris says. “We take sustainability seriously using no chemical fertilizers in our vineyards and supporting 40 percent of our building’s energy with our own solar array. As stewards of this beautiful land, we work to support others who take the same care in the cultivation of what we pair with our wines.”

The pairing star of the next two courses is pinot noir.

Fittingly, it’s the most common variety of red grapes grown in Burgundy, Mike shares, and also very popular in Northern Michigan. A wild mushroom and goat cheese strudel, featuring locally foraged dried morels, rests in a pinot noir veal glace and is paired with the 2018 Pinot Noir. We’re treated to the 2017 Proprietor’s Reserve Pinot Noir with the main course, grilled chicken tikka masala with a cilantro yogurt dipping sauce.

Of course, the cherries in tonight’s dessert, a “cherries jubilee” sundae, are Michigan grown. Chef Chris fills dark chocolate cups with the port-soaked cherries and tops them with whipped Chantilly cream and crème fraîche. This delicious final course is not without a pair: Chateau Chantal’s cherry port, Cerise.

Finishing this last pairing, our palates and senses completely satiated, our new friend, Jim Wise, sums up what we are all feeling: “This is a great, great world.”

Carly Simpson is the curator of MyNorth’s wildly popular Daily Splash newsletter. Are you a subscriber yet? MyNorth.com/newsletter // Dan Stewart is a documentary photographer, capturing wedding and lifestyle portraits in Northern Michigan. danstewartphotography.com

Traverse, Northern Michigan’s Magazine | MAR '20

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THE AG R ARIAN ARTIST NORTHERN MICHIGAN’S FARMER-PHOTOGRAPHER-POET NIC THEISEN SHARES HIS AWE OF THE LAND, CAPTURING THE EPHEMERAL BEAUTY OF ONE AGRICULTURAL SEASON WITH HIS CAMERA. TEXT BY JOY MARTIN OMAR / PHOTOS BY NIC THEISEN

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his has long been true in Northern Michigan where the art and science of farming is woven into the fabric of generations tied to the land and its fate. The poetry of that legacy unfolds as timeless themes: New life in an endless trek to decay, fierce battles against the elements, peace in a sunrise and bountiful moments of gratitude.

Farmers are often portrayed as people of few words but Leelanau County farmer Nic

Theisen is not one of them. His voice can be found in words and photography that capture a caretaker’s love of the land, as well as the art found in all that is produced.

Former Coloradans, Nic and his wife, Sara, christened their farm “Loma,” a southwestern term meaning “broad-topped hill.” It’s a fitting name for a farm perched alongside Lake Leelanau with a philosophy of honoring both the soil and what it produces. Like many local farmers, the fruits of the Thiesen’s labor find their way

to farmers markets, local restaurants and into the baskets of their CSA members.

You may know them by the heirloom, extra fancy vegetables they nurture, grown to be as beautiful as they are delicious.

Nic’s photography captures what is unique about Loma Farm and what it produces, but it also celebrates what has been the landscape of Northern Michigan farming for generations: The roll of the land, the bend of a back, soil held gently in hand, the bountiful Earth.

THEME ONE // CYCLE OF HARVEST Nic Theisen is an artist, and the earth is his medium. He sculpts soil into sustenance and embroiders landscapes with foliage. When a farm is your canvas, you learn to appreciate the transience of each carefully-tended masterpiece. They sprout, bloom, wither and decay; a cycle of triumph and surrender across seasons of sun and snow.

Traverse, Northern Michigan’s Magazine | MAR '20

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THEME TWO // DOMESTICATING NATURE Radish comes from the Latin word “radix” which means “root.” The wild radish has existed since the time of the pyramids; Romans and Greeks kept records of the varied flavors found in the roots. But who first put toil and faith into planting and cultivating them with the goal of consistent sustenance? Unknown. To domesticate nature is an everlasting task, requiring a constitution of audacity and humility; the ability to act as both warrior and servant.

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THEME THREE // EXTRA FANCY VEGETABLES Loma’s adoption of the USDA grade “extra fancy” as their tagline feels both unique and entirely accurate. With a focus on heirloom varieties and careful hand-tending, Loma provides customers with vegetables too beautiful to eat, and too delicious not to. Theisen’s stunning vegetal portraits invite us to consider the humble components of our meals as worthy of distinguished celebration.

Here, an ear of heirloom Abenaki flint corn, each artful row of kernels generations in the making, beckons from the background before being dried and ground into masa and polenta.

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THEME FOUR // DOMESTICATING NATURE While industrial farms emphasize monoculture—growing a single crop on an immense scale —small farms rely on diversification to ensure their survival. The agricultural equivalent of not putting all your eggs in one basket, growing a variety of products allows farmers to extend their growing season, maintain soil health and increase sales. In addition to a wide selection of heirloom vegetables, Loma offers cut flowers and specialty ingredients such as elderflower for flavored liqueur. With income streams from CSA shares, farmers markets and wholesale accounts—and future plans to expand dinners and events on the farm itself —the Theisens have transformed a modest 13-acre plot into a thriving business.

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THEME FIVE // AGRISTHETICS It takes one glance to see that Loma Farm is something special. As Wendell Berry, patron saint of sustainable farming, said, “A good farm is recognized as good partly by its beauty.” Following in Berry’s footsteps, Theisen’s farming philosophy emphasizes the creation and discovery of aesthetic joy in the field. He calls it agristhetics, “conveying the duality of farming not for food alone, but also for beauty in landscape, produce and the act of work.”

THEME SIX // COMMUNITY Farmers are caretakers of landscape and community, responsible for managing finite resources in a world that makes ever-increasing demands. “Loma” is characteristically poetic commentary on the role farms play in a community: The backbone, our source of strength and connection, without which we would collapse.

Joy Martin Omar is a writer, recipe developer and entrepreneur in Traverse City.

She runs Saltless Sea Creamery, an artisan cheese company, alongside husband and cheesemaker Dave Omar. saltlesssea.com / Photos by Nic Theisen.

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Traverse, Northern Michigan’s Magazine | MAR '20

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PADDLE

HARD

It’s time for a switch: Hup! The family synonymous with feeding the AuSable River Canoe Marathon takes over Paddle Hard Brewing, the five-year-old brewpub credited with breathing new life into Grayling’s downtown.

STORY BY KANDACE CHAPPLE // PHOTOS BY JESSE GREEN

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Traverse, Northern Michigan’s Magazine | MAR '20

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JOSIE, CHAD, JENNY + JAKE SWANDER

WE ARE EXCITED TO BE THE NEW OWNERS AND THE COMMUNITY IS EXCITED, TOO.­IT’S A TRUE FAMILY AFFAIR.

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The Swanders. It’s a name synonymous with “feeding.” That used to mean one thing, but now it means another. Let me back up. Grayling is home to the AuSable River Canoe Marathon that takes place every summer. This 120-mile race involves canoe teams launching at dusk on the last Saturday in July and paddling through the night. Their trip involves six portages, many in the dark of the night, before arriving at the finish in Oscoda by 2 or 3 p.m. Sunday afternoon. But they can’t get there without their “feeders.”

Feeders are the quick, nimble (a.k.a. too-slow-to-say-no) friends and family who are charged with rushing ahead of their teams down the river, then wading into the water every 2–3 hours to provide fresh food and drink.

I don’t mean to oversimplify the role of the feeder.

It’s dark. There are 100 black boats (you know which one is yours, right?). You’re in cold, fresh Michigan water up to your thighs, holding a tall drinker bottle in one hand and a red-lidded plastic container of gel, fruit and food in the other. You stand and wait in the water, shivering, hearing the call of HUP! from the paddlers, losing track of how many boats have passed by and arguing with your co-feeders over the count and when your team is coming … or not.

When they do arrive, you drop the feed into their laps as they fly by. You only have a moment and timing is everything. You stand still, call their boat number and let them come to you. One misstep in a dark river and you swim; but even worse, you miss their feed.

Feeders can’t run late, can’t get sick and can’t turn up lost. The paddlers, however, have the luxury of doing all those things, and usually will at one point or another as the night unfolds.

Feeders are the control; teams are the variable. It’s a terrifying, thrilling job.

And when it comes to feeding, “Call the Swanders!” is the war cry of the marathon. If you need something, they’ll know, they’ll help and they’ll feed. Their family members have fed dozens of teams and hosted countless out-of-town paddlers over decades of the marathon tradition.

This year, though, the idea of feeding takes on a whole new meaning for the Swanders.

In addition to feeding teams, they’ll be feeding the town as the new owners of Paddle Hard Brewing, a restaurant and brewpub in downtown Grayling, and The Paddle Hard Yard, an outdoor eating venue that is opening this summer.

“We are excited to be the new owners,” Chad Swander says.

“And the community is excited, too. Most everyone in this town knows us as the family who feeds!”

Chad’s day job is how this new venture in feeding all started.

About a year ago, founder and then-owner of Paddle Hard Brewing Dave Vargo asked Chad to help with the design of his new venture, The Paddle Hard Yard. Chad, who does design work for the Kodiak Group, an industrial engineering and design firm in Grayling, jumped right in. The plans included outdoor seating

in shipping containers (yes, shipping containers), live music and food trucks. The Swanders had always wanted to run a restaurant.

Perhaps, they thought, this was their chance to follow that dream by owning one of the food trucks.

As fall unfolded, the idea grew into something bigger, and the timing was right for everyone: Dave called and asked the Swanders if they would like to buy Paddle Hard Brewing. As talks progressed, the offer grew to include The Paddle Hard Yard.

For the Swanders, long-time Grayling residents, it was a match waiting to happen.

On February 1, 2020, the sale was final.

With their new gig, Chad is overseeing construction of the Yard, as well as kitchen and dining room remodels at Paddle Hard Brewing. He’s also, for now, still working at Kodiak Group. His wife, Jenny, has left her former job in administration to oversee frontof-the-house and day-to-day operations at the restaurant. Plus, many of her customers at Paddle Hard will know her from her 16 years of coaching volleyball and basketball at the Grayling schools.

Josie, their daughter, is the general manager and does everything from payroll to marketing. She’s coming from seven years of organizing venue events for things like the Super Bowl, and from her last gig, working with the Lions at Ford Field.

Jake, their son, has worked on and off at Paddle Hard since it opened in 2014. Jake is pursuing a career as a collegiate football coach and will pop in and out of Paddle Hard during his off-season.

In all, it’s a true family affair. The Swanders are working together to make Paddle Hard theirs, a stroke at a time, just like you might a marathon.

Since Paddle Hard Brewing opened its doors in December of 2014, it has brought energy and people into Grayling. And Grayling needed that. Paddle Hard was built at a time when the downtown was struggling and is viewed as a key to seeding the downtown’s revitalization at a time when the small town needed it.

“Paddle Hard really brought Grayling out of stagnancy,” Josie says. “There was not a lot of industry coming in, and the restaurant established itself as a good meeting point in the community. It set the downtown up for a lot of growth.”

Jenny, Jake and Josie were all born in Grayling and Chad has lived there for 40 years. They can all remember when the town was dead, just five years ago.

Traverse, Northern Michigan’s Magazine | MAR '20

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PADDLE HARD BECAME A CATALYST, A DESTINATION, A PLACE TO COME.

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“Paddle Hard became a catalyst, a destination, a place to come,” Chad says.

The draw, from day one, was the on-site brewing and the tipof-the-hat to the canoe marathon, the town’s first love.

The Swanders would like to continue the brewing tradition by offering small batches of signature brews, all paying tribute to the race that helped put the tiny river town of Grayling on the map.

Paddle Hard’s location doesn’t hurt either: They are perched just off M-72, the gateway to popular Traverse City for people coming north up I-75.

“People make a point of stopping here to have a drink now, just like they do for Short’s,” Chad says. Paddle Hard is also part of the TagaBrew program, an online brewery trail with 202 stops in Michigan, where participants collect copper “memory tags” at each brewery they visit.

In addition, the walls of the restaurant have become a place to hang prized paddler memorabilia. There are paddles signed by those who have paddled 3,000-mile stretches in Canada, plus signed paddles from first-place marathon teams. And, there’s a digital clock on the wall that counts down the minutes until, you got it, the next marathon. It goes without saying that the night before the marathon beats any New Year’s Eve in Grayling.

The day I stopped in, I immediately ran into someone from my hometown, Interlochen. We hadn’t seen each other in a year, even though we live just 10 miles apart. But there we were, both in attendance at a brewery some 70 miles from home.

“What are you doing here?” we asked at the same time, laughing.

She’d come with a co-worker, a nurse from Munson Hospital. It was their day off and this was how they chose to spend it—driving to Paddle Hard among the rustic, rolling hills of fall colors around Grayling, to try a new beer together.

I was there to meet Jess. She, like me, is a “Paddler’s Wife.”

The moniker refers to the wives who feed their husbands for the marathon. It’s a life in which you spend most of your summer weekends raising your kids on the shores of the river together, watching boats. You gripe about it, but, in the end, you have to admit you’ve built a family. There are a lot of us wives, but don’t let the name fool you; there’s a husband in the group, too. He’s our favorite wife of all.

During my visit, Jess and I saw a few paddlers we know. It’s a guarantee: If you’re from within (apparently, 70) miles of Paddle Hard, you’ll know someone.

By this summer, Chad will have made major changes to the kitchen. The brick oven that used to bake only two pizzas will be replaced with a new brick oven with a rotating deck, upping capacity

to 14. The tiny kitchen, which often struggles to offer room to move on the prep line, will grow two-and-a-half times in size and house two prep lines. The dining area out front will be expanded to accommodate 12 to 15 more seats.

The restaurant has a rustic, urban feel. Instead of the traditional knotty pine Northern Michigan décor, there are dark barn wood walls, corrugated steel sheeting and windowpanes and doors hung on the wall. The combination makes for an outdoorsy feel inside.

“It’s standing room only in here in the summer,” Chad says.

“This will help, when it’s our busy season, when all the paddlers are in town.”

The favorite spot is a cozy U-shaped nook with low-slung couches and cushions. Over by the window, there are taller, longer tables. Next to them sits a squat, wooden table, the paint faded and “Life’s short, paddle hard!” stenciled on the surface. Above it, in a sea of colors, are signed T-shirts from paddling teams that Paddle Hard sponsors.

And this summer comes The Paddle Hard Yard, the design of which started it all for the Swanders. Located just down the street from Paddle Hard Brewing, the Yard is an outdoor venue similar to the popular Detroit Shipping Company downstate.

“It’s literally storage containers, stacked,” Chad explains. “There will be a bar, bathrooms, a balcony, room for a band and food trucks.

We will have multiple containers with open and covered seating throughout. It’s pretty sweet!”

One of the food trucks, naturally, will be a Paddle Hard food truck with all the favorites on board.

“It’s going to be a new option, something to bring people into town and keep them in town,” Josie says. “Developing new outlets for people to enjoy is key to the development of our area.”

As their plans come together, Grayling seems to be rallying around the new owners, the community’s favorite feeders. But, as a Paddler’s Wife, I have to know: Who will have to stay behind and mind the shop the night of the marathon?

“I volunteered,” Josie says with a laugh. “But the last time I missed a marathon, I made my dad FaceTime me at every dam, any time he could get a signal!”

And with that, it’s easy to see why this family is the perfect switch for a place called Paddle Hard—HUP! Kandace Chapple is the editor and publisher of Grand Traverse Woman Magazine.

Her essays have been published in Writer’s Digest, Chicken Soup for the Soul, Literary Mama, Motherwell and more. She loves to mountain bike on Northern Michigan trails, hike with her dog, Cookie, and spend time with her husband and two sons. kandacechapple.com // Photographer Jesse Green shoots commercial, wedding and lifestyle photography from Detroit and Leelanau County. jessedavidgreen.com

Traverse, Northern Michigan’s Magazine | MAR '20

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Introducing SimpleCirc!

Traverse Magazine has a new, more user-friendly subscription management platform called SimpleCirc.

WHAT DOES THIS MEAN FOR YOU? Subscribers will now be easily able to access their account, change their address, renew subscriptions, and more! SimpleCirc’s user-friendly platform makes it easy to manage your Traverse Magazine subscription.

WHAT DOES THIS MEAN FOR TRAVERSE MAGAZINE? We have moved our customer support, letter shop, and PO Box in-house to Traverse City!

We are happy to provide excellent customer service directly from our main office now.

HOW CAN I CHECK THE STATUS OF MY SUBSCRIPTION? Head to MyNorth.com/Account

HOW CAN I REACH YOU? MyNorth Media’s customer and subscriber support can be reached Monday through Friday from 8:30 am - 5:00 pm ET at 800-678-3416 or by emailing info@mynorth.com You can mail your subscription renewal payment to: MyNorth Media 125 Park Street Suite 155 Traverse City, MI 49684

TRAVEL AT EVERY AGE • BETTER BALANCE & STABILITY • SAVE FOR LONG-TERM CARE • LOCAL SENIOR DISCOUNTS SPRING | 2020

LIVING BETTER AFTER 55 IN NORTHERN MICHIGAN

BE YOUR BEST SELF!

UP NORTH EXPERTS SHARE SECRETS MEET UP

FIND YOUR CAUSE & JOIN THE CLUB!

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A visit to Bay Ridge can take the pain out of a difficult decision.

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INSPIRED LIFE WELCOME TO INSPIRED LIFE. At the heart of this magazine; the idea that at every age, we share a common love of this place we call home. Meet new neighbors embracing adventures—both big and small. Find real advice for taking good care of the assets and places we hold dear.

Tap into a true joy for the outdoors that keeps our inner lives vibrant and our bodies well.

Connect. Join in. Find smart and new ways to inspire your life Up North. —the Editors

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WON'T YOU BE MY NEIGHBOR?

BALANCING ACT

SAVING GRACE

FUEL YOUR TOMORROW

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BRING THE GRANDPARENTS UP NORTH

BELOVED MR. BENNETT

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JOY RIDING

REST INSURED

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PADDLE ON!

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MINDFULNESS AT ANY AGE

TURNING POINT

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LET'S MAKE A DEAL

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TWO'S COMPANY, THREE'S A CLUB

MAKE YOUR BATHROOM SAFE FOR SENIORS

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INSPIRED LIFE

Won’t You Be My Neighbor?

The found wisdom of Joyce Groleau Lundberg, 93 years old.

BY SHEA PETAJA | PHOTOS BY MICHAEL POEHLMAN

I have moved 37 times. You heard me, thirty-seven times. I wasn’t an “Army brat;” I am a builder’s daughter. We danced the spec-house dance. Build, wait, sell, repeat. Later, moves came with college, internships, jobs, more college then more jobs. I lived with families, roommates and alone. Finally, by my mid-thirties, I was ready to find my own home. My dad suggested we build something, but I wanted a place with history. I looked for two years until I found my piece of the Traverse City pie. From the minute I walked in the door, I knew: It had a story, the solid bones and the 1950’s grandma’s cottage vibe I was searching for. What I didn’t know is that it would come with the best neighbors. Joyce’s house is located stage left. She was a “Navy brat” by marriage. Originally from Williamsburg, Michigan, her husband Andy’s career took their family of nine around the globe.

They settled back home, like so many of us do, eventually making us neighbors. Lucky me; Joyce was the first neighbor I met. Andy’s health had taken a turn and I would meet him at their 70th wedding anniversary party at the nursing home right before he passed away.

Over the last 30 years on the block, Joyce had become best friends with the next-door neighbor, Marilyn Byers; some knew her as “Brownie.” Marilyn’s husband, Jim, was quiet but loyal. He brought Joyce her mail every day. If Marilyn left for the night, she would leave a vase in the kitchen windowsill that faced Joyce’s bedroom to let her know she was away and okay. They watched out for each other the way neighbors should. When I asked how Joyce knew Marilyn had passed away, she said, “She was gone and the vase wasn’t in the window. I knew.”

When I bought my house, I didn’t join a neighborhood, I joined two families; the Byers and the Lundbergs. I’d like to think that Marilyn and Jim were looking out for both of us.

Or in the words of Joyce, "Shea is finally home.”

Since not everyone is lucky enough to be Joyce Groleau Lundberg’s neighbor, I thought I’d share some of her wisdom.

After all, perhaps the best way to be a neighbor is to listen.

How did you stay married for so long?

When you get married—it’s for life. We both knew that.

You drift apart, you come back together. You must accept the changes in others and yourself because it affects everyone.

Also, we both got out of life what we wanted. Andy got to be in the Navy, and I got to travel. That’s important.

You raised seven children and they all get along; how did you accomplish that?

We traveled from base to base and they got along because they needed each other. I also kept family traditions. We ate every breakfast and every dinner together. We accepted each other for who we were that day. And whatever you earned, that was yours. I let them fight. That’s where you’re supposed to fight—with your family. That’s where you learn to adjust to the real world. I never killed their curiosity. Kids want to come to you—not the other way around. No one is short on love.

You lost a child when she was 27 years old to cancer. What advice do you have for parents who have lost a child?

Let the tears flow, let it all out. Feel all the pain. I cried four years straight. I cried for her son who wouldn’t have his mother. Before that, I never felt old in my life. But I felt old when Patty died. I was 52 when that happened.

What was the highlight of your life?

(Joyce lights up and smiles.) The summer I spent working at Yellowstone Park. I was 55 years old and went by myself. No husband, no kids. I packed up the truck and drove alone. I cried the entire first day wondering what I had done.

It was hard to leave, but I had to do it. I love the mountains and how they make me feel small. I climbed 11,000 feet that summer. When I reached the top, I was overwhelmed.

There is nothing you can compare to the joy of having a baby, but that experience was the closest.

When did you lose your independence?

I absolutely love to drive, but I gave up my license. It’s the most isolating experience. I don’t like to rely on anyone but myself. My dad raised us to be independent.

How can someone be a good neighbor?

Respect boundaries, time and privacy. No matter where you live, respect your neighbors and they will respect you.

Last words?

What women can’t do physically, we can figure out mentally.

Most difficulties aren’t catastrophes.

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

THE RIGHT FIT As fiduciary investment advisors, Traverse City-based Mecky Kessler-Howell and Kristi L. Avery of FOR Investment Partners want to know what you care about most.

“When considering life after work, I like clients to ask themselves, ‘Where do I want to be? Who do I want to be?’ Once I have a clear idea of your values and goals, FOR Investment Partners will help you look at how to balance work and leisure, and how to make smart choices for the future.”

Adds Mecky, “We work FOR you. As independent advisors, we have only your best interests and goals at the forefront of our advice.” Best of all, both Kristi and Mecky strive to help create an intentional alignment with financial investment goals and your values and missions. “I feel it is my personal social responsibility to help my client reach their financial goals according to their own values,” says Mecky. “Combined we have over 30 years of experience helping clients invest with their intention. Our goal is to help align your financial resources according to your values, and plant seeds for financial returns.”

FOR YOUR FAMILY. FOR YOUR FUTURE. FOR YOUR LIFESTYLE.

It’s easy to reach out...

2226 South Airport Road West, Traverse City 231.933.4396 | forinvestmentpartners.com kavery@wisdirect.com | mhowell@wisdirect.com Securities and Investment Advisory Services offered through Western International Securities, Inc., Member FINRA/SIPC. FOR Investment Partners & Western International Securities, Inc., are separate & unaffiliated entities.

ADVERTORIAL

INSPIRED LIFE

FUEL YOUR TOMORROW

BY COURTNEY JEROME | PHOTOS COURTESY OF FYT HEALTH FOODS

SAMPLE THIS! Here’s an example of a six-meal plan for a heart-healthy diet.

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Gluten-free. Low-sodium. Ketogenic. No matter your dietary concern, if you have one, it’s a demanding task to pay attention to every detail of every meal. And, you’re likely accustomed to spending extra time seeking out special foods—and spending extra money on them.

Well, now you can have a personal team of chefs that delivers gourmet meals right to your door, geared exactly toward YOUR health concerns, without the extra price tag.

Meet Kaylee and Kelsi Davenport. The culinary couple’s military travels took them from metro Detroit to Washington D.C. to Sicily. Now they call Traverse City home, starting a new business at The Village at Grand Traverse Commons called FYT Health Foods.

FYT (Fuel Your Tomorrow) provides clean sustainable meals—including cuisines from across the world—for all diet types and lifestyles. Grab-and-go meals are available as well as made-to-order soups, salads and sandwiches. They’re best known for their meal plans, which start at six delivered meals a week for $80.

“The question we get asked most is: ‘Can you do THIS diet?’” shares chef Kaylee Davenport.

The answer is yes.

“It’s 100 percent customizable and we can absolutely work with your dietary needs, no matter what they are,” explains Kaylee. “The basis of these lifestyle plans—they’re not really diets as this is your long-term lifestyle—is they all come down to just being healthy. Good grain, protein, low sugar and lots of veggies and fruit. That’s the basis of every diet. After that, we adjust accordingly.”

A lot of FYT’s meal plans go to residents at Cordia—the neighboring, all-inclusive senior residential community at Grand Traverse Commons. “With our meal plans, we offer many things that are geared toward health concerns, such as diabetes or diet restrictions like low-sodium,” Kaylee says.

“We separate all cooking so there’s no cross-contaminating.”

If you don’t have any dietary restrictions but are interested in a meal plan, FYT Health Foods offers non-diet specific plans as well. FUELYOURTOMORROW.COM

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Spinach & Walnut-Crusted Chicken Salad with Strawberry-Basil Vinaigrette

Fire-Roasted Heirloom Tomato Soup, Flax-Grain Croutons

Shaved Asparagus and Carrot-Ribbon Salad with Blueberries & Quinoa

Pan-Seared Salmon, Lemon-Kissed Green Beans & Herb-Roasted Sweet Potatoes

Chicken Cauliflower Fried “Rice”

Grilled Tuna Steak with Braised White Beans & Kale

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

Beloved Mr. Bennett For decades this incredible teacher has inspired Petoskey High School musicians and brought joy to the Up North community—and beyond.

BY CHRIS LOUD | PHOTO BY DAVE WEIDNER

If you’ve heard the popping Caribbean sounds of the Petoskey Steel Drum Band, you know you’ve witnessed something special and out of the ordinary in Northern Michigan. If you haven’t, please do yourself a favor and remedy that.

After being captivated by a steel drum performance at Central Michigan University back in 1994, Barry Bennett wanted to bring the instrument to the students and people of Petoskey and officially started the group in 1996. “In the beginning, there were only about 12 people in the band, and that included a few adults,” remembers Mr. Bennett. “The learning curve was very slow because no one in Petoskey had ever played a steel drum before, including me.”

Over the last 23 years, the band grew from 12 members to about 45 members.

They’re now one of the largest steel bands in the country. The band has performed in New Orleans (yep, during Mardi Gras), Chicago, Hawaii, the Caribbean Islands and Disney World. This spring, director of the steel drum band, Mr. Bennett, is retiring after more than 30 years with the program.

Mr. Bennett’s influence goes beyond endowing students with musicality and the self-respect that comes with being a part of a team. He’s also created influential experiences for the students by way of percussion. "Having been to Mardi Gras twice with the band, we've witnessed first hand the large dancing crowds when the trailer rolls by,” says Cindy McSurley, a parent of two children who went through the band program. “The parade routes of hundreds of thousands of spectators are about 20 times the size of our hometown."

The performances can be incredibly fun and memorable, but they’d never happen without the work ethic instilled by Mr. Bennett. “He was one of those teachers who taught kids the discipline we really needed for the real world,” says former student Ean Greer. “I am thankful for all those summers with 14 gigs in two weeks. It gave me the performance stamina I needed to be successful in a performing arts college.”

The benefits of musical education are known to have a great impact on all endeavors, but in some cases, the time spent with Mr. Bennett translated directly into musical careers. The Michigan Rattlers is a great example of this, now a nationally known folk-rock band. “All of these kids performed in the steel band, the jazz band, the marching band and the concert bands,” remembers Mr. Bennett.

“They did it all. It is great to see them have so much success doing something they love to do.”

Mr. Bennett knows retiring will be an adjustment, but he’s ready for the challenge. “It will be very difficult to walk away, having dedicated so much of my life to this program. However, I will be leaving the program in the hands of two of my former students, Patrick Ryan and Duane Willson. Both were percussionists in the Petoskey Bands. They know the program well, and will do a good job of moving it forward.” PETOSKEYBANDS.ORG/STEEL-DRUMS/ MyNorth INSPIRED LIFE | SPRING 2020

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CELEBRATING 20 YEARS OF SERVICE Much has changed through this time,” says Ms. Hintsala. “Independent living apartments are more accepted by retirees and paying rent is no longer taboo. Assisted living and adult foster care homes are providing higher levels of care, and nursing homes offer more beds as a short-term rehabilitation stay. Also, Ms. Hintsala continues, “We now have the Sandwich Generation. Those people who are still working, have aging parents and have grandchildren or children of their own at home.” Being of the Sandwich Generation herself, Connie recognizes the signs of caregiver burnout and understands the challenges (and guilt) associated with caring for aging parents and spouses.

YOUR GUIDE THROUGH THE MAZE OF SENIOR HOUSING Challenge: Your spouse or parent has been in and out of the hospital. Once home, things fall apart again. Where do you start in the maze?

Which way do you turn or who do you call?

Solution: An expert guide to take you through the maze. A person to walk alongside you through the process of finding the right home.

Connie Hintsala, owner of Alliance for Senior Housing, is that guide. Whether it be an independent living apartment or you’re in need of care and assisted living, or adult foster care is the right choice; this free service is the solution.

What is the value of starting with a placement service versus doing the search on my own? First, we will meet with you in your own home (nursing home or hospital) and listen to your needs, what you desire and your financial situation. Secondly, within that first meeting, you’ll receive information on: • Types of housing and amenities (Independent living and assisted living) • Continuum of care complexes • Cost and funding options • Medicare, Medicaid, MiChoice Waiver, and Aid & Attendance Pension (VA) • Resources and attorneys’ names that you may need That first meeting is to educate you and narrow your choices. Then we will arrange tours and visit the residences selected. You’ll be able to select where you’d like to live. Whether you’re in a crisis or looking for the future, we’ll guide you through the entire process.

Connie Hintsala, Senior Housing Expert at Alliance for Senior Housing

AND YES, IT’S A COMPLETELY FREE SERVICE.

Call Connie at 888-816-4040 for a FREE assessment—we come to you!

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INSPIRED LIFE

REST INSURED Retiring Up North? There might be a few insurance surprises. Here’s what to keep in mind.

BY CARA MCDONALD | PHOTO BY MAE STIER

There’s a lot to plan for when you make a retirement move (or simply make the move to retirement). Chris Branson, president of the Bonek Agency in Suttons Bay, suggests that you sit down with an insurance pro to reassess and make sure your policies are up to date, coordinated and in line with your new home and lifestyle.

First things first—if you’re new to Michigan, you’ve got 60 days to change your driver’s license: Your auto insurance follows your driver’s license and state of residency, and auto insurance is overseen by state government, so every state writes a different and unique auto policy. “There is a cost surprise there,” says Branson—Michigan has one of the highest personal auto rates in the nation (20–40 percent more than neighboring states like Ohio and Indiana), but it offers unlimited medical expenses to the owner of that policy and their family. You’ll need to budget for rate changes as you age, too. “We’re now seeing some rate increases based on age,” Branson explains. “An 80-year-old will pay more than a 60-year-old with the same record and car. Because, statistically, they are more hazardous on the road.” He says you can expect an increase of around 25 percent more during that time span.

Once you’ve plugged in that important piece of the insurance puzzle, it’s time to look at some other insurance issues unique to retirees up here. For example, say you’re moving up to the family cottage and making it your full-time residence.

Planning to upgrade the kitchen, add a master bedroom,

build a garage? “That should be an ongoing dialogue,” says Branson. “Any good professional will ask you about plans to remodel. Those substantive changes affect the value of the structure and mean you need to update and assess.”

Another key consideration is looking twice at home coverage options if your new digs have lake frontage. “There’s a new lakeside living endorsement available that picks up coverage for all your stuff that’s at the beach,” Branson says.

That means furniture, dock, shore station, kayaks—if it’s stolen or destroyed by wave action, you’re covered. Most policies start at as little as $80 a year.

And with recent record high water, people are nervous, adds Branson. “We’re writing a lot of flood insurance for losses due to high water,” he says. “And a lot of banks and mortgage companies require flood insurances on properties that have mortgages and have frontage. It’s not easily avoidable.”

Last, you’ll want to update or add an umbrella policy.

“Your need increases as your net asset value increases, so you want to protect what you’ve accumulated over your lifetime,” Branson says. It’s especially important if you want to travel, which is a priority for most new retirees. He recalls clients who declined umbrellas in Michigan, but spent several months a year in Florida—a risky choice, as a whopping estimated 30 percent of Florida drivers are uninsured.

“For cases like this, and if you travel internationally, that umbrella provides some coverage that just gives you that extra peace of mind.”

MyNorth INSPIRED LIFE | SPRING 2020

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PHOTO BY CATHY FITZGERALD

INSPIRED LIFE

MINDFULNESS AT ANY AGE This winter, Kay Epple and Cathy Fitzgerald welcomed two grandchildren to their families—bringing their total to 29 grandchildren combined!

For Kay, she was first attracted to the concept of mindfulness when she started having grandchildren.

“I realized that I had flown through my parenting years in a blur,” Kay says.

“Busy schedules, homework and commitments led to skating through days barely remembering what end was up. When I had grandchildren, I was able to step back from the busyness and could see how important it is to be fully present.”

This concept of being present is something Kay and Cathy emphasize in their business, Just Bee Yoga + Well-being. The Traverse City-based registered yoga teachers specialize in yoga for children, teens and families, and are passionate about providing lifestyle tools that not only reduce anxiety but also lead to more mindful lives.

“The term mindfulness can sound like something big, but it’s really very simple,” explains Cathy. “Instead of ‘mindlessly’ going through your day, it’s consciously bringing your awareness back so you can ‘mindfully’ go through your day. It’s just a practice of being aware of yourself and your senses.”

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PHOTO BY CATHY FITZGERALD

BY COURTNEY JEROME

INSPIRED LIFE

CATHY AND KAY SHARE A FEW TIPS ON INCORPORATING MINDFULNESS INTO YOUR EVERYDAY LIFE, NO MATTER YOUR AGE

SPEND TIME IN NATURE. Take a walk outside. Think about what the ground feels like under your feet. What do you smell? What do you hear? Connecting with nature can be very powerful.

KEEP A GRATITUDE JOURNAL. Take time each morning or night to write down three things you are grateful for.

NOTICE YOUR BREATHING. Sometimes we don’t notice the stress building in our bodies until we listen to our breathing. If it’s shallow, try taking deeper breaths to calm your nervous system. We have the power to activate our parasympathetic nervous system with our breathing and bring ourselves back to a calmer state of mind.

EAT SLOWLY. Take time to notice the textures, smells and tastes of your meals.

PUT AWAY TECHNOLOGY. With all the technology and noise in this busy world, it can feel amazing to be quiet and still. Give yourself permission to just be.

PHOTO BY JOSH HARTMAN

GIVE YOUR BRAIN NEW EXPERIENCES TO KEEP IT HEALTHY. Instead of doing daily activities like brushing your teeth or taking a shower on autopilot, notice the sights, sounds, smells, tastes and what you feel during all of these activities. Little tricks like brushing your teeth with your eyes closed can exercise the brain and help with cognitive abilities.

JUSTBEEYOGA.COM

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INSPIRED LIFE

FAMILY ROUND TABLE

Family meetings are valuable, whether discussing aging parents and their wishes, siblings sharing the responsibilities of care and support, or parents wishing to bring their children up to date on their financial strategy. Success comes from making decisions in a low-stress, collaborative environment.

Hold a family meeting before a crisis to avoid making decisions under pressure.

Let us help continue the conversation. embrace.

Introduce the family, executor, financial advisor, CPA, and attorney for optimal collaboration.

Create a safe environment to ask questions or share concerns. Clearly explain your objectives and the values that are driving your decisions.

educate.

Clear discussions with practical suggestions to resolve unanticipated issues. Understand the assets, how they’ll be distributed, costs to maintain them, and any tax consequences. Create a directory of resources.

empower.

Make decisions with confidence. Coordinate the financial plan regarding assets, taxes, spending needs, and estate documents.

DAWN HEMMING, MBA AUTUMN C. SOLTYSIAK, CFP® SUZANNE D. STEPAN, CFA®, CFP®

600 E. Front St. Traverse City, MI 49686 231.922.2900 | info@hemmingwm.com hemming& Wealth Management, Inc. (“hemming& Wealth Management”) is a Registered Investment Advisor (“RIA”) with the U.S. Securities and Exchange Commission (“SEC”).

ADVERTORIAL

INSPIRED LIFE

LET’S MAKE A DEAL During retirement, all play and no work makes ... your wallet lighter. The good news?

Discounts abound for seniors, including helping hands when things get tight.

BY CARA MCDONALD

What’s great about settling into life after work? Every day is like Saturday. But the bad news for budgeters is that Saturdays are statistically the days we spend the most money.

Time to play, shop and entertain ourselves means more money heading out the door. But with a little bit of sleuthing, you can enjoy some great senior discounts in Northern Michigan.

Speaking of all play, one of the best recreation bargains going is a lifetime senior parks pass, which provides access to more than 2,000 recreation sites nationwide managed by the National Park Service, US Fish & Wildlife Service, Bureau of Land Management and more (hello, Isle Royale adventure!). The passes cover entrance and standard amenity (day-use) recreation fees and provide discounts on some expanded amenity recreation fees. Lifetime passes are $80 for 62 years and older, or $10 annually; buy them at any federal recreation site, or for an extra $10 fee you can purchase them online at store.usgs.gov/senior-pass.

Around town, there are plenty of ways to enjoy the good life for less. The State Theatre/Bijou has an $8 admission for seniors; ride there on the BATA bus system, where seniors snag a 50-percent discount. Old Town Playhouse has an “Aged to Perfection” senior pricing, with a suggested donation of just $5 per ticket instead of the usual $28. The

Petoskey Cinema will knock $2.25 per ticket off your movie price—seniors enjoy films for just $7.

For savvy meal planning, Oryana has 5 percent discounts on Wednesdays for the 55-and-up crowd, while Tom’s Food Market has weekly senior discount days (which vary by location; check toms-foodmarkets.com/senior-discount-days).

With retail; you’re most likely to find deals at big chains (like Banana Republic’s 10 percent off daily discount for 50 and up), but absolutely check in with your favorite boutique or indie shop for incentives.

Some seniors will find themselves needing a hand with things like yard work and transportation, which is where services like the Benzie Senior Resources and Grand Traverse Commission on Aging come in. Aimed at improving mobility and helping seniors age in place, they offer services like a free shuttle bus, BATA passes, cab vouchers and vouchers for lawn mowing and snow removal for those in need.

Hungry for more great deals? Our local senior centers host an amazing variety of lunches, talks, classes and sports (pickleball, anyone?) and more for free, or pennies on the dollar.

And the Traverse City Newcomers Club caters heavily to the 50- to 70-year-old set, offering fun and often free events like language lunches, poker, book clubs, film groups and more.

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INSPIRED LIFE

Two’s Company, Three’s a Club

BY KANDACE CHAPPLE

Thanks to social media, joining a club has never been easier. Here’s the first thing to do: Jump online and check out a club’s website or social media. Go ahead, go straight to the photos. Be a stalker. Get a peek into the group you are about to join.

Do they look like everyday people who, like you, love … dogs, bikes, books? It’s probably worth a shot, isn’t it, to go find your people? Maybe just once … especially if their dogs are cute.

FOUR LEGS & OPEN FIELDS

The Northwest Michigan Golden Retriever Club started three years ago as the brainchild of Jeff Rabidoux, a real estate agent with Crystal Mountain Realty in Thompsonville.

“I may have started the club, but my dog, Fisher, is more famous than I’ll ever be!” Jeff says with a laugh. Fisher is the K9 ambassador for Crystal Mountain Ski Resort (go ahead, look up this gorgeous guy on Instagram @resortk9), and he can be found on the labels of three Glen Arbor Wines (Lake Dog, Snow Dog and Dune Dog). The club started when a small, private gathering blossomed into a Facebook page.

“For years, we attended an annual invite-only gathering of Goldens, hosted by Betsy Van Westen,” Jeff explains. “But I was always sad when it was over, thinking it would be another year before we gathered again. So I decided to create a Facebook page, and Betsy shared it with her friends and I shared it with all of Fisher’s fans. Soon, there were magazine and newspaper articles, and radio and television appearances for Fisher. And here we are!”

The group’s Facebook page has more than 2,000 followers and plenty of fur. They host events about once a month, such as hikes at The Commons in Traverse City or gatherings on fenced-in property so that the Goldens can play.

“We have 20-50 dogs at any one event,” Jeff says. “Quite a few of our members are retired, but we don’t ever ask the age of the humans… just the dogs!”

Last summer, the club hosted “The Second Largest Gathering of Golden Retrievers.” Despite a monsoon of a rainstorm, 148 Goldens arrived with their people—undeterred.

(The largest gathering is an annual event in Golden, Colorado.)

“The club is the perfect social activity for both the humans and their dogs,” Jeff says. “Dog owners are fanatical

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about their fur babies, and you form friendships with likeminded people and get out for some exercise. The dogs get to enjoy all the same benefits.”

This month, watch for the signature fluffy, feathery tails en masse in Traverse City’s St. Patrick’s Day Parade. Check out their Facebook page “Northwest Michigan Golden Retriever Club.”

TWO WHEELS & OPEN ROADS

This club might not be much quieter than 148 Goldens rocking an open field. Meet Stilettos on Steel member Vicki Beam, 56, from Williamsburg.

She rides a Harley Softtail Deluxe and while she often rides with her husband, Jim (yes, Jim Beam, but not the Jim Beam), she loves to take gals-only rides, too.

Stilettos on Steel was founded in 2011 in Madison, Wisconsin, by two women who love to ride motorcycles and the club now has chapters in 11 states, according to Vicki.

“My first event was last January at PMS (Parked Motorcycle Syndrome) in Stanwood, Michigan,” Vicki says. “The club members met at Tullymore Golf Resort and dressed up in 1950’s outfits, danced and dined.”

Vicki, who works as a financial advisor and college planner, was introduced to Stilettos on Steel by a client.

“She knew I liked to ride,” Vicki explains. “There are a lot of women in the group who are over 55. We have some women riding who are even ‘wiser’ than 55! What I love about the group is that there are all ages, all types of bikes, and all backgrounds ... and everyone gets along.”

The group connects on Facebook to set up events and connect personally.

“We have been there for each other through surgeries, accidents, breakups, divorces and deaths,” Vicki says.

One unique aspect of the club is that there aren’t traditional meetings, just events that members pick from to attend.

“We’ve gone ziplining, riding, dancing and even on a scavenger hunt on motorcycles,” she says. “I can’t go to all of the events, but I'm still treated like family!”

This month’s event is a “Rosie the Riveter Day” Ride on March 21 to Yankee Air Museum in Belleville, Michigan. Visit stilettosonsteel.com to feel the roar.

PHOTO BY TAYLOR BROWN

PHOTO COURTESY OF JEFF RABIDOUX

INSPIRED LIFE

BUDDIES & OPEN BOOKS

Book clubs are the classic excuse for a social gathering.

Heck, you don’t even need to read a book, in some cases!

But for Linda Gagnon, 68, of Traverse City, she loves reading so much that she’s in two book clubs.

One is a private club at a friend’s house that has been underway for 10 years (and yes, there’s wine!, Linda says).

The second is Books & Brewskis, hosted by the Traverse Area District Library (TADL).

Brewskis, you say?

Yes, brewskis. The club meets at The Filling Station Microbrewery, a restaurant set in a vintage train depot, right next to the library. Wood-fired flatbread pizzas and a selection of ales like Rail Sleeper Bourbon Stout, make it a little more of a night out. Linda and her husband, Karl, have been attending since the club’s inception six years ago.

“The other members of the group are all becoming friends,” Linda says. “And Karl and I treat it like date night!”

The group meets on the last Tuesday of every month at 7 p.m., with about 12-15 members in attendance.

The book club is social, but it has bigger ramifications, too.

A recent selection, Stiff: The Curious Lives of Human Cadavers by

Mary Roach, made a significant impact on one club member, Linda notes.

“There was a section in the book about how your body is used if you donate it to science,” she says. “One lady in the group ended up having a tough conversation with her family, and she decided that was what she wanted to do when the time came.”

And those kinds of impacts are what Linda likes most about her clubs. Different ages, experiences and book choices bring new ideas to the table.

“We have time for book clubs when we are older, retired or have a less hectic lifestyle as empty-nesters,” she says. “But when it comes to book clubs, I enjoy having young people in the group, too. Sometimes they offer a very different perspective. And new topics get us out of our comfort zone.”

Choices for the Books & Brewskis club are voted on from a list presented by a TADL librarian. In March, the book is A 1000 Mile Walk by Loreen Niewenhuis, and the group meets March 31. Look for this club and others at tadl.org/bookclubs.

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

BALANCING ACT The secret to healthy mobility and limber living?

Balance. Here’s how to keep your body on track.

BY CARA MCDONALD

Dole has lots of advice she wishes seniors would think about before they start to feel unsteady or face recovery from a fall. The short version? “You rest, you rust,” she laughs. Here are a few more tips:

1 2 3 4

Don’t wait for a fall to happen to work on balance: Strong balance will prevent falls.

We’ve got to keep joints lubricated, through motion. The more often we move, the better.

Those little aches and pains? The longer you ignore them the harder they become to treat later.

Physical therapy is a great starting point, but you’ll need a long-term maintenance program. “I encourage people to join me at the senior center for exercise,” says Dole. “There are lots of free or inexpensive exercise programs. Silver Sneakers is one and participants’ health insurance covers it.”

When clients start losing balance, things in their body get out of whack quickly. So certified clinical exercise physiologist Beth Dole, of Fyzical Therapy & Balance Centers, has a simple attack: “I start with the neck.”

Why the neck? Dole explains how things can cascade. Say your neck is a little stiff due to an injury or arthritis. “Stiff necks mean you turn your body without turning or tilting your neck, but that doesn’t stimulate our vestibular sense,” says Dole. “Within our ear we have three canals on each side, and when we tip our heads forward/back, or left/right, that’s how we stimulate those, and the more we do it, the better our balance becomes.”

Without our vestibular sense, we lose balance. That can lead to a slip and fall, or a broken hip or elbow. Then comes rehab, loss of muscle tone, strength, cardiovascular fitness ... and suddenly, that stiff neck has caused a whole heap of trouble.

To help her clients preserve a well-working vestibular system, she gives them two minutes of neck work each day. “As adults, we sit, we go forward, but we don’t go side to side. The more we work those planes of motion, the better.”

Another aspect to consider with balance as you age is vision. To illustrate, Dole suggests you try to stand and do a calf raise with your eyes closed. Not so simple, is it? “Our vision is our primary driver for our balance and when we don’t see as well, our balance gets off,” she explains.

That’s because our vision is providing information to other sensory systems that help us feel and understand where our body is in the world. So regular eye check-ups and good corrective lenses can have an impact on how stable we feel.

Dole also goes after the hips, explaining that hip work helps to strengthen the knees, but also helps the gait—our gait can become wobbly due to weakness in our glutes, “so strengthening the hips helps.”

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

SAVING GRACE How to finance and save for senior care.

BY CARA MCDONALD

A broken hip, a sudden stroke, memory loss—none of us like to think of a future in which we’re laid up or need long-term care, but sticking our heads in the sand won’t pay the whopping bills. According to the US Department of Health and Human Services, if you turn 65 today, there’s a 75 percent chance you’ll need long-term care at some point in your life.

“As hard as it is, this is part of a conversation we have every day with our clients,” says Claudia Rodriguez, a financial adviser with Edward Jones in Traverse City. “It’s a conversation ideally to have in your 40s into the 50s.” Why so soon? Because one of the most common methods of funding, long-term care insurance, looks at issues of insurability just like health and life insurance would. And, as Rodriguez points out, “we are all just one doctor’s appointment away from a diagnosis that can render us uninsurable.”

Rodriguez notes, however, that long-term care insurance is just one of three major options you should have on your radar.

The first is a DIY approach, using savings and other funds and investments to set aside an amount large enough to cover extended care. But you’ll need to be disciplined—a private room in a full-care facility can run about $100,000 a year, and even recovery from something like a cardiac event or broken hip can bleed savings dry in just a matter of months.

The next option is long-term-care specific coverage which, Rodriguez points out, many seniors overlook because options in the past used to be expensive, with constantly escalating premiums. These products have changed dramatically in recent years. “It’s a better type of option than it

used to be in terms of costs and coverage,” she says. "Now you can funnel a lump sump of your retirement up front.

You may not have gains on it, but for some policies you are even guaranteed to get your premium back.”

The third option is a hybrid product; a permanent life insurance policy to which you can attach a rider for chronic or long-term care needs. “It’s something you’re buying into that’s going to get used regardless to protect your assets,” Rodriguez says. “To me that’s one of the best case scenarios and it can create extra wealth for your heirs, or you can tap into it. Permanent life and care policies are dependent upon your age and health. We start having that conversation even with clients in their 30s. It locks them in at better rates and we can supplement them with term insurance for 10- to 20-year needs.”

One thing she cautions clients about is not to rely on Medicaid/Medicare. Medicaid requires you to spend down your assets to $2000 plus your home, and Medicare doesn’t cover longterm care at all (anything after 30 days).

Having the conversations that help sort out these choices isn’t easy, Rodriguez says, but definitely sit down and face the tough stuff. Even if you feel like you’ve missed the window to save or are hard to insure, there are products, companies and tactics she and other financial planners work with that can create a safety net plan. “And I tell clients that the best thing to do is utilize what you do have—get a strong estate plan, have all your wills and a trust set up so you don’t put your family through probate, have all your beneficiaries properly set up, preplan your funeral—if something were to happen today these are the things you can do so they’re not having to deal with all those things.”

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

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INSPIRED LIFE

Bring the Grandparents Up North

BY ELIZABETH EDWARDS

Having a destination wedding Up North and want your grandparent there but traveling is hard for her or him? Want to make sure your grandparents (or great-grandparents) can enjoy the family vacation home they worked so hard to make sure you could enjoy? Amy Northway, owner and CEO of Monarch Home Health Services, shares tips and services that make it possible.

Tell us a bit about Monarch Home Health Services.

Monarch Home Health Services was founded in 2003 by an experienced team of healthcare professionals who wanted to go beyond the home care industry’s basic requirement and set higher standards of excellence, service and professionalism. We work with clients and their families to custom design specific assistance programs to best fit their needs.

Nursing care visits can be combined with home health aide visits for comprehensive care.

We have 30 caregivers on staff, including three RNs. The rest are either Certified Nurse Assistants (CNAs) or certified Home Health Aids. They are all trained in dementia, proper lifting and transfers, queuing medicines and more. They are all carefully screened, have references thoroughly checked (including criminal background and driving record checks), as well as being bonded and insured. CPR and First Aid training are required. We also provide on-going training and education to all of our employees.

You also offer a service you call Vacation/Special Event support. We’d love to hear more about that.

We live in an area where there are a lot of destination weddings and family vacation homes. We began realizing that there is a niche for taking care of people who are visiting for short periods, from just days to weeks. We had clients from New York, for example. Their son was getting married up here and they wanted to bring his grandma but she needed care. They hired one of our caregivers who accompanied her from the rehearsal dinner to the wedding the next day. She stayed the night in an adjoining hotel room.

It turned out to be such a gift for the family—and also for the caregiver. It was a very enriching experience for her to be included in such a warm family event.

You’ve also provided services seasonally?

We have several clients who summer here in Northern Michigan. One in particular is 105 years old. She still comes from Chicago every summer to her family’s 150-year-old homestead on Torch Lake. Her family takes turns visiting throughout the summer but we are with her constantly.

What needs does a caregiver have, in terms of a place to sleep, etc.?

Sometimes our caregivers spend the night in a chair in the room—they know that they are not necessarily going to sleep all through the night. They’ll do quiet work like reading or working on their I-pads. But they stay close to the client—many of our clients have bed alarm systems or monitors of some sort.

Do you have tips for family members traveling with seniors who haven’t arranged for trained assistants?

Yes. You’ll want to make sure to ask for a handicap accessible room, preferably on the main level versus another floor. Bring proper undergarments and other special toiletries in case they can’t get to a bathroom on time. Make a list of their medications and physicians and have it with you. Have the medications arranged and kept in original bottles for travel. It’s a good idea to bring applesauce because it makes swallowing medication easier.

Make sure your senior stays hydrated, gets plenty of rest breaks and has healthy food. Don’t be in a hurry. Seniors tend to get upset if they are rushed especially in a strange environment. Have a buddy system to make sure a family member—child or grandchild—is always with them.

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE LINDA KETTERER

JOY RIDING Ladies and their e-bikes: It’s a thing.

BY KANDACE CHAPPLE | PHOTO COURTESY OF LINDA KETTERER

E-bikes, or electric bikes, have been around for a decade but it’s only been in the last few years that they have … taken off.

An e-bike is a bike powered by a battery. For the sake of this article, we are talking about electric “assist” bikes, where you must pedal to move the bike. Here’s how it works: A sensor on the bike detects your pedaling motion, and then a setting on the bike determines how much power the motor sends to “assist” your pedaling.

The beauty of e-bikes is that riders still get a workout, but can go on longer rides, cover more terrain and keep pace with faster friends. And—bonus—hills no longer take the fun out of riding.

If you start asking around, e-bikes are everywhere. McLain Cycle & Fitness in Traverse City says e-bikes account for 15 percent of its sales now, a number that is growing steadily as the bikes become more affordably priced. Of interest: A lot of buyers are women.

And, it’s a love affair. Every woman we talked to LOVED their e-bike. Here, we take a look at what it’s like (joy!) to ride an e-bike.

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INSPIRED LIFE

LINDA KETTERER, 67, LEELANAU COUNTY Linda rode an e-bike on a bike/barge trip along the Danube River in Europe three years ago. She was hooked. She came home and bought one.“With two knee replacements and a rebuilt hip, my e-bike makes it possible for me to bike the hills in Leelanau and keep up with Ed,” she says. Ed’s her husband, and he’s on a traditional bike.

“He enjoys telling people that he’s had to get used to the fact that I can beat him going up hills!”

Linda says with a laugh. The twosome has two favorite routes to ride together. They bike Lakeview Hills Road to Suttons Bay and back (20+ miles) and the Sleeping Bear Heritage Trail from Port Oneida to Glen Haven (also about 20 miles). On average, her e-bike goes about 15 mph on the flats and has four levels of assistance: Eco up to Turbo. “The e-bike is very helpful on the 12 percent grade on the Heritage Trail,” Linda says.

She paid $2,600 for her bike at Suttons Bay Bikes and added another $200 in accessories to get on the road. “I tried all the bike shops in the area,” she says. “There’s quite a difference in the way they feel and ride. Take plenty of test rides to find the best one for you.”

The couple has booked a trip that includes an ebike outing in the Greek Isles this fall. Meanwhile, they’ll be enjoying Leelanau County on two wheels, with stops at Shady Lane Cellars, Hop Lot Brewing Co. and Black Star Farms. “I’ll never give up my ebike!” Linda says.

SARA COCKRELL, 68, GRAWN A retired elementary teacher, Sara bikes with the Cherry Capital Cycling Club. But because she spends her summers hiking, not biking, she can’t keep pace with the group. So, she pulls out her ebike and jumps back into the group each fall.

When asked if she gets ribbed by the “traditional” bike riders, she laughs. “Since I don’t have medical issues, I am self-conscious about riding an e-bike,” Sara says. “But it’s more accepted now than it used to be. Although a few club members

tease me, they did that when I rode a tandem bike, too, like I wasn’t having to pedal then either!”

There are about six e-bikes at each club ride, with one of the group leaders also on one nowadays.

The group size ranges from 12–40 riders overall.

Sara’s e-bike has three speeds: “The first is like pedaling a mountain bike with no assistance. The second is a little faster than I can ride on my own, with ‘assist.’ The third speed allows me to ride 20 mph. I use that to ride up hills since my bike weighs about 45 pounds. Or I will use it if I want to catch another rider or group.” Typical club rides are 40 miles, and Sara has no problem with the battery.

She’s gone as far as 63 road miles with 3,500 feet of elevation change on one charge. “The bikes are an opportunity to ride faster or longer distances, and to continue to ride with our friends as we age, instead of being ‘dropped’ or riding alone,” says Sara.

Sara spent around $2,000 for her e-bike during a 2017 close-out sale. The thing she likes the most about the new trend is that it brings women into the sport in a new way. “Especially for women who are intimidated by black spandex shorts,” she says.

“I know several other women in their 60s who will soon own e-bikes so they can continue riding.”

LINDA DENEEN, 75, TRAVERSE CITY Linda founded SheBikes, an organization for women who love—or want to learn—to bike. Linda has been a lifelong cyclist, but when she was diagnosed with a rare neurological disorder, TaskSpecific Segmental Dystonia, she had to stop riding completely.

Enter her e-bike.

“My e-bike allows me the privilege and ability to bike again,” she says. “I am mostly a road rider with a Class 1 e-bike, which is a model where the pedalassist cuts out when speed exceeds 20 mph.”

Linda worked with the initial state legislature on where and how e-bikes can be used on area trails.

She encourages riders to check with local trails to make sure e-bikes are allowed, as the interpretation of the law continues to evolve.

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

PADDLE ON! In Grayling, paddling is big. Like, really big.

BY KANDACE CHAPPLE | PHOTO BY KELLY REWA

Jeff Kolka used to spend his summers chasing down the marathon dream. The canoe marathon dream, that is.

Every summer, on the last Saturday in July, as many as 100 teams gather in thin black canoes, over 18 feet in length and barely as wide as a paddler’s hips, and race down the Au Sable River in the dead of the night. Racing from Grayling to Oscoda, the race takes anywhere from 14 to 19 hours and covers 120 twisty miles.

It’s a whole thing.

Jeff took nine first-place finishes in the Au Sable River Canoe Marathon with his canoe partner, Serge Corbin, and in 2019, Jeff was inducted into the Marathon Hall of Fame.

Nowadays, though, you’ll find his summers include partners of a smaller (shorter, younger, cuter) scale: Youth paddlers.

Jeff coaches the Grayling Paddling Club every summer on Lake Margrethe, where youths gather one evening a week to try their hand at paddling.

There is a “Learn to Paddle” class with single-person kayaks for ages 7-15 and a “Youth Competitive Paddle” for older, more advanced paddlers ages 10-18, who paddle race boats and who just might, one day, be in the big one.

“I’ve always wanted to get more kids into the sport,” Jeff says. “Now I have time for it.”

Jeff, along with friend and fellow paddler, Steve Corlew, worked with the Hanson Hills Recreation Area to get the program going in 2013. “We do everything at the lessons,” says Jeff. “We teach basic safety in the water, parts of the boats and techniques like ruddering the boat.”

One of the biggest safety lessons? Keeping your eye on the sky. “You’ve got to respect the weather,” he says. “Wind can blow you across a lake in a heartbeat.”

Jeff advises paddlers that if they are in trouble on a lake, they need to stop and evaluate their situation and take the best route to shore. “Sometimes it’s smarter to go with the wind,” he tells them. “It might be longer, but it can actually be faster.”

Jeff has three assistant coaches; brothers Jim and Tom Gardiner, and Tom’s wife, Pat Eilers. Together, they have as many as seven boats on the water at a time.

Beginner classes paddle within 30 to 40 yards of the shore, and parents often stay and lend a hand with the group. Jeff says he’s seen kids go from being terrified of the water to learning to purposely tip a kayak and recover safely.

“Learning to paddle takes time,” he says. “You don’t get quick results and satisfaction. But when you work hard and overcome, you’ve earned it, and no one can take that from you. That applies to everything in life!”

As paddlers advance, Jeff encourages them to sign up for the youth race at Spike’s Challenge, which takes place the weekend before the marathon and is when the excitement starts to build in Grayling. The youth race is an hour long, and Jeff loves to see how his students feel after a race.

“Ultimately, no, not everyone is going to win a marathon,” Jeff says with a laugh. “But when someone fights through a race, and you face the demons, the bad luck and the bad odds, but you persevere, you become a stronger and better you. I love to see that in a kid!”

The program counts on the coordination efforts of Wendy Kelso, who keeps things “shored up.”

Visit hansonhills.org/programs.

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INSPIRED LIFE

“I CAME TO REALIZE THAT IT’S NOT ABOUT ‘WHAT’ YOU HAVE, BUT RATHER WHAT YOU ‘DO’ WITH WHAT YOU HAVE.”

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INSPIRED LIFE

Turning Point

BY KANDACE CHAPPLE | PHOTO BY DAVE WEIDNER

Carol Brown’s life changed when she lost her mother in December 2011. As she navigated her grief, she found herself searching for something more, something “bigger.” And she found it, in the most unexpected way: In running shoes … and running water.

She was living in Troy when her church group was challenged to raise money to build water wells in Kenya. Carol was interested, but the fundraising was based on signing up for, training for and running the Chicago Marathon.

The first problem: Carol was not a runner. The longest she’d ever run was maybe two miles, tops. But when she learned about those in need in Kenya—women and children who walked miles each day to fill tubs with dirty water (weighing 45+ pounds) and carrying them home on their heads, her “problem” seemed laughable.

Now, eight years later, that group is a non-profit called Hope Water International (HWI). They have raised $3.7 million, and installed more than 150 water wells in Africa, with teams all over the Midwest participating.

Carol, 59, brought HWI to Traverse City three years ago when she moved Up North after retiring. She started a local team and members have run the Sleeping Bear and Bayshore Half/Full Marathons, and/or the Traverse City 70.3 Ironman, with more to come this year.

THE RUNNING (WALKING!) For Carol, the idea of running wasn’t interesting. The idea of “running with purpose” was everything.

“It wasn’t until I learned, and became passionate about, ‘running with purpose’ that my mileage increased, and I considered myself somewhat of a runner,” she says. “I am not competitive and not fast, I am just grateful that ‘I can.’”

The group follows an 18-week, “very gradually builtup” training plan, running (or walking!) two to three times during the week on their own or with a friend, and then

gathering on Saturday mornings to run their longest mileage of the week.

“We are ordinary folks who share a passion,” Carol says.

“But I also know that it is ordinary folks that God uses to get stuff done! With our weekly gatherings, we form lasting friendships and become like family. Saturday mornings have become my most cherished day of the week—inspiring, encouraging and energizing.”

THE WELLS “You put a lot of people together, each doing a little, and much happens!” Carol says. “Each year I send out support letters and explain what I am doing and why. I have never been one who is comfortable asking for money, but also realized I am not raising money for self-serving purposes, but rather for those lacking the most basic necessity of clean water. And each year I am blown away by the people who choose to contribute.”

And, as Carol continues her work with HWI (which is run by volunteers, she notes, and there are no salaries, including for Executive Director Bill Clark), she believes that she’s in the right place at the right time. “I struggled for a very long time and questioned, ‘Why can I walk 10 feet to the nearest sink and get clean water any time I thirst, while others must walk hours in search of filthy water?’” she says.

“I came to realize that it’s not about ‘what’ you have, but rather what you ‘do’ with what you have.”

In her time building HWI, Carol has had the chance to travel to Kenya and experience a “water walk” firsthand. (She found she could not carry the water without help from the local women; a shocking moment, she says.) Her husband, two daughters and son-in-law are also involved with the efforts, and she is looking forward to growing the Traverse City team with others who are also looking to do something “bigger.” HOPEWATERINTERNATIONAL.ORG

MyNorth INSPIRED LIFE | SPRING 2020

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INSPIRED LIFE

POTLUCK POWER FOR THE PEOPLE One nonprofit believes that coming together for a shared meal can rebuild our fraying communities, and maybe change the world.

BY CARA MCDONALD | PHOTO BY TODD ZAWISTOWSKI

A recent study showed that 47 percent of Americans feel left out, alone and without community. You can chalk it up to social media, the death of the neighborhood bowling league or the end of friendly chit-chat in favor of being nose down into our phones. But as we disconnect, we lose not only companionship, but health and wellbeing—loneliness has been estimated to shorten our lifespan by 15 years.

Groundwork Center for Resilient Communities, a nonprofit that collaborates with citizens and leaders to improve daily life and community health in Michigan, recognizes that when we are connected, we thrive. “We’re different from most nonprofits,” says Communications Director Jeff Smith. “We’re built around an idea, a belief that the environment, economy and human health can all rise together, and we need to think of the solutions that allow that to happen.”

In honor of the organization’s 25th anniversary, they decided to forgo a special event in favor of a lasting legacy that would further their mission and engage fellow citizens to support it, too—to foster a culture of potluck meals.

After Smith read Bowling Alone: The Collapse and Revival of the American Community, about the fraying of the fabric of our social lives, he came up with an idea. “The local food piece of our work is very big,” says Smith. “If our farms make more money, they’re more economically stable, they’ll stay in farming, the landscape is better off, they’re selling locally, people are eating better food, and that helps human health which ties into our super scary medical system. There’s an incredibly widespread effect.” So he targeted the idea of elevating the local communal meal.

As a gift to the community, Groundworks is appointing potluck captains and providing them with kits of recipes, discussion topics and ideas tucked in a mason jar. Each captain commits to hosting or ensuring that three potlucks happen in their community or immediate social network in the next year.

“It’s a way people naturally bond,” Smith says, “and it’s something you always wish you did more of but you just kinda don’t. We’re saying as you gather, just take a moment and be a little more intentional and be aware of what this means to your community and your relationships with your friends and family.

The effort is geared toward all demographics, but Smith adds that seniors bring a lot to the table. “They have extended families, time-tested recipes and it’s more a part of their lives, this culture of potluck tradition,” says Smith. “Should they do it? Heck yes.”

GET POTLUCKY!

1

Come prepared. If your dish needs a serving spoon or a trivet, bring those.

2

With many guests, the oven might be booked, so make sure your dish is ready to serve.

3 4

Slow cookers are a great tool to keep easily portable dishes (think rice, mac ’n’ cheese) piping hot.

Reconsider your “dish.” Napkins, non-alcoholic drinks like a fresh local cider, a simple centerpiece—all are welcome contributions to any communal feast.

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INSPIRED LIFE

MAKE YOUR BATHROOM SAFE FOR SENIORS (BUT KEEP THE STYLE!)

BY ELIZABETH EDWARDS

We checked in with Kris Drake, a showroom consultant with Infusion Kitchen & Bath by ETNA in Traverse City, about ideas for renovating a bathroom to make it safe for seniors. She gave us the info—and shared some of the latest products that go beyond institutional-looking grab bars.

So let’s say that my 1990s bathroom is an obstacle course that seems to grow each day as my live-in parent ages.

What is the first step in making it safe for her or him?

Typically our clients meet with a plumbing contractor first to discuss taking out the alcove tub or tub shower surround (the kind you need to step over the side to get in) and installing a low-threshold shower. Next they come to me.

We actually work hand-in-hand with a number of plumbing companies in the area.

And what sorts of decisions do you help the client with?

The biggest need for seniors and other people with disabilities are grab bars.

But you offer some clever, camouflaged ways to give seniors a place to hang-on that don’t look as sterile as the old aluminum bars.

Yes, for instance we have a unique showerhead with a built-in slide bar/grab bar. We also carry a corner shelf that tucks into the shower and doubles as a grab bar. Additionally we have toilet paper holders that assist as grab bars and that help getting to and from (or up and down from) the toilet.

Which brings us to toilets …

Yes, we have taller toilets that are great for seniors.

The Kohler brand also has a new model that is 2.5 inches taller than its Comfort Height (ADA) toilets, which makes this 4-1/2” taller than a standard height toilet. It really makes getting up easier.

Finally, tell us about the walk-in tubs we see advertised?

I’ve heard the biggest drawback is that you can’t get out until the water drains and people get cold waiting.

People are interested in those if they have the room for them. In the newer models the water drains out very quickly. One of our vendors, MTI, uses a specially designed proprietary drain that allows their walk-in tub to drain completely in three minutes, so people don’t have to sit there for long.

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Well-to-do.

It’s what comes to mind, perhaps, when thinking about wealth management. But there’s another way to think about “well-to-do” that’s less about what one has, and more about what one does. You see, clients of Greenleaf Trust (with $14 billion in assets under advisement) tend to be exceedingly generous, so they rely on us for holistic wealth management that integrates ROI with tax planning, trusts, risk management, cash flow, retirement, estate planning, charitable giving, and so on. We have every good reason to succeed, because in our experience the well-to-do, do a lot of good. If that’s you, give us a call.

Client relationships begin at $2 million.

Traverse City 231.778.0050 | Bay Harbor 231.439.5016 | greenleaftrust.com

I have great choices for senior living in Kalkaska.

It’s important to live life well no matter what your age, but it’s especially true as you grow older. Life should be enjoyed, not just endured. Come live well with us.

KMHC Services • Aquatic Therapy • Cardiac Rehabilitation • Counseling Services • Diabetes Management • Dialysis Center • Emergency Care • General Surgery • Lab Services • Nutrition Counseling • Occupational, Speech, and Physical Therapy • Outpatient Surgery • Primary Care • Radiology

Long-term Care Eden Center, our skilled nursing home, has a 5-star rating from the Centers for Medicare and Medicaid Services. This hospital-based home-away-fromhome is full of life, with trusted nursing care as needed and easy access to a variety of health care services.

Short-Stay Rehabilitation In a recently renovated space, our new program is suited for patients recovering from surgery or an unexpected hospital stay. Patients receive intensive, individualized rehabilitation with a physician led team guiding the recovery process. Let us help you get back to your amazing life.

Assisted Living Enjoy all of the comforts of home in your own private apartment. Tasty restaurant-style meals and room service, housekeeping, laundry, and 24-hour personal care services take the work out of living.

To learn more, call 231-258-7500 or visit munsonhealthcare.org/kmhc.

Dining RESTAURANT GUIDE | LOCAL TABLE | DRINKS

TEXT BY TIM TEBEAU | PHOTO BY DAVE WEIDNER

SMOKED MEATS GABE’S COUNTRY SMOKED MEATS 12963 S. MAPLE CITY RD., MAPLE CITY | 231.228.6224

Fresh cuts of marbled pork shoulder, sausage-friendly spices like garlic, coriander and mustard seed and a few armloads of hardwood make up the daily guest list for the smokehouse huffing behind Gabe’s Country Smoked Meats in Maple City. For a decade, the cozy country market has quietly created a subculture of addicts for their flavorful jerkies, smoky signature shoulder bacon and small batch smoked sausages. Gabe’s smoked kielbasa with its sublime balance of garlic and black pepper can be heated on the grill and eaten as is, but in the spirit of late winter survival, we made it the centerpiece of an Alsatian choucroute. Read on for a recipe that leverages the North’s best smokehouses and put some March meat on your bones.

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49

dining | meat

MYNORTH CHOUCROUTE GARNIE ADAPTED FROM A RECIPE BY JACQUES PÉPIN SERVES 6 INGREDIENTS

INSTRUCTIONS

¼ cup kosher salt, plus more for seasoning

STEP 1 In a large, sturdy, resealable plastic bag, combine the ¼ cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.

2

tablespoons light brown sugar

1 ½ pounds Maxbauer’s baby back ribs, cut into 2 sections 3

pounds The Brinery “Stimulus Package” Sauerkraut, drained

2

tablespoons duck or goose fat or peanut oil

1

large onion, coarsely chopped

3

large garlic cloves, coarsely chopped

12 juniper berries 2

large bay leaves

½ teaspoon caraway seeds 1

teaspoon freshly ground black pepper

2

cups chicken stock

1

cup dry riesling or pinot gris

1

pound Gabe’s Smoked Kielbasa, skinned and cut into 2-inch pieces

5

Plath’s Meats skinless hot dogs

1

pound Burritt’s Smoked Pork Chops

2

pounds medium potatoes (about 10), peeled

American Spoon Whole Seed Mustard

Mike’s Mustard

MAKE AHEAD The choucroute can be prepared through Step 3 and refrigerated for three days. Reheat before proceeding.

STEP 2 The next day, preheat the oven to 300°F. Rinse the sauerkraut in cold water and squeeze dry. Set a large Dutch Oven on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.

STEP 3 Meanwhile, rinse the pork ribs under cold water and pat dry.

Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly and bake for 1½ hours.

STEP 4 Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and smoked pork chops. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.

STEP 5 Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.

STEP 6 To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and pork chops around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats.

Serve the choucroute with the boiled potatoes and assorted mustards.

MYNORTH CHOUCROUTE SHOPPING LIST Hit up these independent butchers for the porky building blocks behind this month’s hearty late winter Alsatian masterpiece.

MAXBAUER’S PLATH’S MEATS 2200 E. MITCHELL RD., PETOSKEY | 231.348.8100

BURRITT’S FRESH MARKETS 509 W. FRONT ST., TRAVERSE CITY | 231.946.3300

GABE’S COUNTRY SMOKED MEATS 12963 S. MAPLE CITY RD., MAPLE CITY | 231.228.6224

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PHOTO BY DAVE WEIDNER

407 S. UNION ST., TRAVERSE CITY | 231.947.7698

restaurant guide | dining

RESTAURANT GUIDE Find More Northern Michigan Restaurants at MyNorth.com/Restaurants | WATER VIEW BLD | BREAKFAST, LUNCH, DINNER BAR | ALCOHOL SERVED $ | ENTRÉES INDER $10 $$ | $10-20 $$$ | ABOVE $20

PETOSKEY & MACKINAC STRAITS ALANSON/BAY HARBOR/INDIAN RIVER Dutch Oven Café and Deli French toast and farmers omelet stratas, sandwiches on famous homemade bread. BL • $ 7611 U.S. 31, ALANSON, 231.548.2231

Knot Just a Bar Contemporary sports and oyster bar perched on the Bay Harbor marina. B • $ 4165 MAIN STREET, BAY HARBOR, 231.439.9989

Original Pancake House Crepes, waffles, pancakes, omelettes, egg specialties. LD • BAR • $-$$ 840 FRONT ST., BAY HARBOR, 231.439.2770

NEW The Queens Head Wine pub serving wine, spirits and

draft beer along with delectable pub fare. LD • BAR • $ 250 N. HURON ST., CHEBOYGAN, 231.445.7101

Vintage Chophouse/ Wine Bar All-American steakhouse flavored with retro sophistication. LD • BAR • $-$$$

INN AT BAY HARBOR AUTOGRAPH COLLECTION, 3600 VILLAGE HARBOR DR., BAY HARBOR, 231.439.4051

Vivio’s Northwood Inn Locals love this cozy, rustic, wildlifedecorated log cabin with Italian cuisine and specialty pizzas.

LD • BAR • $-$$ 4531 S. STRAITS HWY., INDIAN RIVER, 231.238.9471

CROSS VILLAGE/HARBOR SPRINGS/ PELLSTON/PETOSKEY Barrel Back Smoked pork tacos, chopped salads, gourmet pizza and pasta, grilled beef tenderloin and more. Over 20 craft beers on tap and signature cocktails. LD • BAR $-$$$ 04069 M75, WALLOON LAKE, 231.535.6000

Beards Brewery Pizza, burgers, salads, wings and culinary surprises including pho. LD • BAR $$ 215 E LAKE ST. PETOSKEY, 231.753.2221

The Bistro Local favorite for saucer-sized homemade pancakes, home-cooked comfort food and soups like carrot bisque and chicken ’n’ dumpling. BL • $ 423 MICHIGAN ST., PETOSKEY, 231.347.5583

Boyne Highlands Main Dining Room—Casual American with Scottish influences. Focus on fresh, seasonal, local ingredients.

Seminole Pub. BLD • BAR • $–$$ 600 HIGHLANDS DR., HARBOR SPRINGS, 231.526.3000

Chandler’s Brick-walled and -floored dining inside or on the patio offers two ways to savor this art-filled eatery’s upscale menu. LD • BAR • $-$$$ 215 HOWARD ST., PETOSKEY, BELOW SYMONS GENERAL STORE, 231.347.2981

City Park Grill Hemingway drank at the massive mahogany bar in this casual spot. Scratch cuisine, wood grill, hand-cut steaks, pastas, fresh whitefish, and live entertainment. LD • BAR • $$ 432 E. LAKE, PETOSKEY, 231.347.0101

Jose’s Authentic taqueria with made-to-order Mex. LD • $ 309 PETOSKEY ST., PETOSKEY, 231.348.3299

Julienne Tomatoes Fresh sandwiches, comfort food, and homemade pastries like lemon raspberry bars, banana caramel flan. BL • $ 421 HOWARD ST., PETOSKEY, 231.439.9250

Mitchell Street Pub and Café Classic pub with fresh peanuts, fantastic nachos, Maurice salad, patty melts. LD • BAR • $-$$ 426 E. MITCHELL ST., PETOSKEY, 231. 347.1801

New York Restaurant Looks like the East Coast, tastes like heaven. D • BAR • $$-$$$ CORNER OF STATE AND BAY, HARBOR SPRINGS, 231. 526.1904

Palette Bistro Little Traverse Bay views with casual upscale dining, outdoor seating and an evolving seasonal menu. Wine bar, weekend brunch and popular happy hour. LD • BAR • $$-$$$ 321 BAY ST., PETOSKEY, 231.348.3321 Pour Public House Charcuterie, gourmet sandwiches, salads, soups, bruschetta. LD • BAR • $-$$ 422 E MITCHELL ST., PETOSKEY, 231.881.9800

Roast & Toast Hip coffeehouse with daily house-made soups, bread, bakery items and salads. On-site coffee roasting.

A consistent MyNorth Red Hot Best winner. BLD • $ 309 E. LAKE STREET, PETOSKEY, 231.347.7767

Sam’s Graces Café & Bakery Artisanal bakery and brick oven pizzeria. BL • $ 3393 STATE ST., HARBOR SPRINGS, 231.242.1230 Side Door Saloon Excellent sandwiches, quesadillas, steak, whitefish and pastas. LD • BAR • $ 1200 N. U.S. 31, PETOSKEY, 231. 347.9291

NEW Provisions Wine Lounge Sommelier curated wines by

the glass and bottle, classic cocktails, Michigan craft beer and small plates. LD • BAR • $$ 123 WATER ST., BOYNE CITY, 231.582.2151 Red Mesa Grill Colorful decor and creative Latin American cuisine with Costa Rican and Argentinean influences punctuate this lively spot. LD • BAR • $$ 117 WATER ST., BOYNE CITY, 231.582.0049

Stiggs Brewery Hand-crafted brews, from-scratch food like whitefish cakes, bourbon chicken sandwich, top sirloin wagyu steak. LD • BAR $-$$ 112 S. PARK ST., BOYNE CITY, 231.497.6100 Shanty Creek Resort Lakeview—Innovative regional cuisine at Shanty Creek Resort with a view of Lake Bellaire. Breakfast, lunch & dinner. The River Bistro—Breakfast buffet, sandwiches, pizzas and 45 regional beers on tap; Arnie’s at the Summit—Breakfast, Lunch, (spring-fall) Ivan’s Mountainside Gril—Schuss Village-Pub food. BLD • BAR 1 SHANTY CREEK RD. (M-88), BELLAIRE, 800.678.4111

Short’s Brewing Co. Sip Joe Short’s fabulous brew, and dine from the deli menu in a renovated hardware store. LD • BAR • $ 121 N. BRIDGE ST., BELLAIRE, 231.533.6622

Terrain Restaurant Honest yet ambitious contemporary American food with a focus on local ingredients. D • BAR • $$ 213 N BRIDGE ST., BELLAIRE, 231.350.7301

Stafford’s Bay View Inn Gracious 1886 inn with a big veranda, glorious gardens and bay view, American fare. Sun. brunch. BLD • $$-$$$ 2011 WOODLAND, PETOSKEY, 231347.2771 Stafford’s Perry Hotel Circa-1899 hotel with a wraparound front porch and killer views of Little Traverse Bay. LD

Torch Riviera Pasta, seafood, steaks, ribs, pizza. D • BAR • $$

Stafford’s Pier Regional cuisine. Pointer Room—fresh seafood. LD • BAR • $$ Dudley’s Deck—LD • BAR • $$ Chart Room—D • BAR • $$ 102 BAY ST., HARBOR SPRINGS, 231.526.6201 Tap30 Pourhouse Inventive sliders, award-winning chili, Frito pie and more along with 30 beers on tap. LD • BAR • $

CENTRAL LAKE/CHARLEVOIX/ EAST JORDAN/ELLSWORTH

• BAR • $$–$$$ CORNER OF BAY & LEWIS, PETOSKEY, 231.347.4000

422 E MITCHELL ST., PETOSKEY, 231.881.9572

12899 CHERRY AVE., RAPID CITY, 231.322.4100

Walloon Lake Inn Exceptional culinary skills play out in a newly renovated, century-old pine-paneled lakeside lodge. D

• BAR • $$-$$$ 4178 WEST ST., WALLOON LAKE VILLAGE, 231.535.2999

Bridge Street Taproom Michigan craft brews, beerfriendly small plates, local charcuterie and bird’s-eye views of the yacht traffic on Round Lake. D L • BAR • $-$$ 202 BRIDGE ST., CHARLEVOIX, 231.437.3466

Terrace Inn Planked whitefish and housemade desserts in a Victorian setting. D • BAR • $$ 1549 GLENDALE, PETOSKEY, 231.347.2410

The Cantina Tacos and tequila with indoor and outdoor seating. Live entertainment. LD • BAR • $-$$ 101 VAN PELT PLACE, CHARLEVOIX, 231.437.3612

Thai Orchid Cuisine Outstandingly fresh and authentic noodles, curries and salads. LD • $-$$ 433 E. MITCHELL ST., PETOSKEY, 231.487.9900

Villa Ristorante Italiano Chianti bottles hang from stucco walls and authentic handmade pasta, osso bucco and handrolled cannoli star. D • BAR • $$-$$$ 887 SPRING ST., PETOSKEY, 231.347.1440

Charlevoix Pizza Company Scratch-made dough, fresh ingredients, golden crust, prepared daily. Plus, cheesy bread and wings. LD • $-$$ 311 BRIDGE ST., CHARLEVOIX, 231.437.6300 East Park Tavern French-influenced American cuisine featuring prime rib, John Cross Whitefish and specialty cocktails at the Quay Restaurant and Terrace Bar in Charlevoix. LD • BAR • $$–$$$ 307 BRIDGE ST., CHARLEVOIX, 231.547.7450

Willow Inspired farm-to-table modern American cuisine with global wine and craft cocktail bar. D • BAR • $$ 129 EAST BAY ST., HARBOR SPRINGS, 231.412.6032

Esperance Gourmets will adore dishes prepared with dazzling technique in this specialty food and wine shop. D • $-$$$ 12853 U.S. 31 N., CHARLEVOIX, 231.237.9300

That French Place Authentic French creperie and ice cream shop. BLD • $ 212 BRIDGE ST., CHARLEVOIX, 231.437.6037 Grey Gables Inn Graceful, intimate, Victorian atmosphere across from the harbor. D • BAR • $–$$$ 308 BELVEDERE, CHAR-

CHARLEVOIX & CHAIN OF LAKES BELLAIRE/BOYNE COUNTRY/WALLOON Boyne City Taproom Craft beer, wood-fired pizzas, wraps, burgers. LD • BAR • $-$$ 220 S. LAKE ST., BOYNE CITY, 231.459.4487 Boyne Mountain Resort Everett’s Restaurant & Lounge—Elegantly prepared fish and game dishes. BLD • BAR • $-$$$; Eriksen’s—Stunning view of the slopes and menu with Austrian and German touches. BLD • BAR • $-$$; Forty Acre Tavern— American pub fare with an extensive beer list. LD • BAR • $-$$ ONE BOYNE MOUNTAIN RD., BOYNE FALLS. 844.732.6875

Café Santé Beside Lake Charlevoix featuring bistro classics. BLD • BAR • $-$$ 1 WATER ST., BOYNE CITY, 231.582.8800 Corner Bistro French-inspired small plates, classic cocktails, wine, beer, Sunday brunch. LD • BAR • $-$$ 102 N. BRIDGE ST., BELLAIRE, 231.350.7344

Friske Orchards Cafe Cheerful roadside restaurant features farm-fresh breakfasts, homemade soups, salads, sandwiches, and a bakery. BL • $ 10743 U.S. 31 S., ATWOOD, 231.599.2604 Lake Street Pub American pub with outdoor patio and firepit, BYO mac ‘n’ cheese, cocktails, 26 beers on tap. LD • $ 202 S. LAKE ST., BOYNE CITY, 231.497.6031

Pelican's Nest Gourmet burgers, smoked ribs, sandwiches, salads and homemade desserts. D • BAR $-$$ 5085 SHANTY

LEVOIX, 231.547.9261

Lake Charlevoix Brewing Co. Craft brewery with good eats—grilled cheese sammies, tacos, quesadillas and beef jerky. LD • BAR • $-$$ 111 BRIDGE PARK DR., CHARLEVOIX, 231.437.3220

Pigs Eatin’ Ribs Real smokehouse with mouthwatering BBQ. Weekend breakfast. BLD • $-$$ 1418 BRIDGE ST., CHARLEVOIX, 231.547.7447

Rowe Inn A unique fresh and from-scratch dining experience that has stood the test of time. D • BAR •$$$ 6303 E. JORDAN RD., ELLSWORTH, 231.588.7351

Scovie’s Gourmet Fresh salads, sandwiches, soups and baked goods star here. Dinner is bistro-style comfort food. LD • $-$$ 111 BRIDGE ST., CHARLEVOIX, 231.237.7827

Stafford’s Weathervane Local fish, seafood and regional cuisine in a Hobbit-style Earl Young stone structure with a massive fireplace overlooking the Pine River Channel. LD • BAR • $$ 106 PINE RIVER LN., CHARLEVOIX, 231.547.4311

Terry’s Place Small white-tablecloth eatery with a high tin ceiling. Try the perch or filet mignon. Mouthwatering. D • BAR

• $$ 112 ANTRIM ST., CHARLEVOIX, 231.547.2799

CREEK RD, BELLAIRE, 231.533.9000

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dining | restaurant guide Torch Lake Cafe Inventive, ultra-fresh cuisine with sharable options like the seafood platter with black garlic butter. Or devour an elevated fried bologna sandwich with pickled green tomato and house Dijon all on your own... BLD • BAR • $-$$$ 4990 US31 N, CENTRAL LAKE, 231.599.1111

Villager Pub ’50s atmosphere, whitefish, Mexican, ribs, sandwiches and pizza. LD • BAR • $-$$ 427 BRIDGE ST., CHARLEVOIX, 231.547.6925

ELK RAPIDS/GAYLORD/GRAYLING/MANCELONA Chef Charles’ Culinary Institute of America-trained Chef Charles Egeler makes gourmet pizzas, Ligurian-style takeout pesto, salads and sandwiches in a classic pizzeria. LD • $ 147 RIVER ST., ELK RAPIDS, 231.264.8901

Cellar 152 Gourmet meals to take out or eat in a wine bar on the Elk River. BLD • BAR • $-$$ 152 RIVER ST., ELK RAPIDS, 231.264.9000

The Local All-American breakfast and lunch done better. BL • $$ 145 AMES ST., ELK RAPIDS, 231.498.2190

Boone Dock’s Log lodge with roomy deck, shrimp, burgers, steaks. LD • BAR • $$ 5858 MANITOU, GLEN ARBOR, 231.334.6444 Boone’s Prime Time Pub Seafood, steaks and burgers in a cozy cabin with a fireplace and a lively, friendly wait staff. LD •

GRAND TRAVERSE AREA

Broomstack Kitchen & Taphouse Great burgers, hand-cut fries, Sicilian-style pizza. Curling in the winter. LD • BAR • $ 172

231.275.6401

Dick’s Pour House Homemade soups and pies, sandwiches, pizza. LD • BAR • $-$$ 103 W. PHILIP ST., LAKE LEELANAU,

LOCHEN, 231.275.3005

BAR • $$ 102 ST. JOSEPH, SUTTONS BAY, 231.271.6688

W BURDICKVILLE RD., MAPLE CITY, 231.228.8869

231.256.9912

Fig's Sandwiches, breakfasts, salads homemade with local ingredients. Great selection of vegetarian dishes. BL • $$ 202 WEST MAIN STREET, LAKE LEELANAU, 231.256.7720

Fischer’s Happy Hour Tavern Rustic family-style roadhouse known for burgers, soups and raspberry pie in season.

Paddle Hard Brewing A fun-loving community hangout with artisan tacos, pizzas and brews. LD • BAR 227 E MICHIGAN AVE., GRAYLING, 989.745.6388

Spike’s Keg O’ Nails An Up North classic for burgers since 1933. LD • BAR $ 301 N. JAMES ST., GRAYLING, 989.348.7113 Tap Room 32 Twenty handles of Michigan craft beers and a menu of modern brew-friendly vittles like truffle fries and Korean beef tacos. D • $$ 141 NORTH COURT AVE., GAYLORD, 989.748.8552

The Old Depot 1900s train depot features homestyle burgers, steaks, chops, prime rib, seafood, pies and pastries. BLD • $$ 10826 M-32 E., JOHANNESBURG, 989.732.3115

Sugar Bowl Restaurant This vintage 1919 eatery serves whitefish, prime rib and Greek specialties. BLD • BAR • $$-$$$ 216 W. MAIN ST., GAYLORD, 989.732.5524

Treetops Sylvan Resort Hunters Grille, & Sports Bar. Steak, burgers, ribs, pasta, signature pizza, chicken, fish and glutenfree selections. Featuring a selection of 100 Michigan craft beer, wines, fabulous martinis. BLD • BAR • $-$$$ WILKINSON RD., GAYLORD, 800.444.6711

Shirley’s Café An ultra-friendly, all-homemade oasis. BLD • $ 528 S. WILLIAMS ST., MANCELONA, 231.587.1210

LEELANAU COUNTY 45th Parallel Cafe Artsy spot with creative breakfast and lunch. BL • $-$$ 102 S. BROADWAY, SUTTONS BAY, 231.271.2233 Art’s Tavern Burgers, whitefish, steaks, Mexican and pizza.

Smelt year-round at this legendary watering hole. BLD • BAR • $-$$ 6487 W. WESTERN AVE., GLEN ARBOR, 231.334.3754

Blu Exquisite regional cuisine from chef Randy Chamberlain in an intimate setting on Sleeping Bear Bay. D • BAR • $$$$ LAKE ST., GLEN ARBOR, 231.334.2530

The Bluebird A mainstay for locals and boaters since 1927. Specialties: cinnamon rolls, whitefish, seafood, steak, pasta, creative ethnic feasts during the off-season. Sun. brunch. LD • BAR $$ 102 E. RIVER ST., LELAND, 231.256.9081 Big Cat Brewing Company Casual brewery serving comfort food classics including pot roast, French toast and Grandma Ackley’s Carrot Cake. BLD • BAR • $-$$ 8699 S. GOOD HARBOR TR., CEDAR, 231.228.2282

CHEN, 231.276.6979

Judson Market and Restaurant Newly re-branded market and restaurant offering house-made and local items. Glutenfree, vegetarian, full bar. BLD • BAR • $$ 211 E. MAIN ST., KINGSLEY,

OLD MISSION PENINSULA

Hearth & Vine Café at Black Star Farms Farm-to-table menu that pairs with Black Star Farm’s wine, cider and craft cocktails. LD • BAR • $-$$ 10844 E REVOLD RD., SUTTONS BAY,

PENINSULA DR., TRAVERSE CITY, 231.223.4333

231.944.1297

27, GAYLORD, 989.732.9288

Hofbrau Lively cedar-paneled former general store serves locals and Interlochen performers. Steak, seafood, bluegill and barbecue. Sun. brunch. LD • BAR • $-$$ 2784 M-137, INTERLO-

Funistrada Casual trattoria features Italian specialties such as veal saltimbocca and lasagna. D • BAR • $$ 4566 MCFAR-

Siren Hall Sup on classics such as short ribs, steak frites, fresh-off-the-plane fruits de mer and homey sides like risotto “tots” and bleu cheese green beans. LD • BAR • $-$$$ 151 RIVER Bennethum’s Northern Inn Fresh eclectic cuisine and updated regional favorites in a cozy Northwoods setting. Creative kids menu, Sun. brunch. LD • BAR • $-$$$ 3917 SOUTH OLD

Dilbert’s Soups, sandwiches, omelets and other home cooking served in a homey atmosphere. BLD • $ 11303 U.S. 31, INTER-

231.263.8120

LANE, MAPLE CITY/BURDICKVILLE, 231.334.3900

ST., ELK RAPIDS, 231. 264.6062

Bradley’s Pub & Grille Burgers, ribs, bluegill, brisket, trout and so much more. LD BAR • $-$$ 10586 US31, INTERLOCHEN,

LD • BAR • $ 7144 N. M-22, BETWEEN NORTHPORT AND LELAND, 231.386.9923

Pearl’s New Orleans Kitchen Every day’s Mardi Gras at this festive spot, where Cajun, Creole, seafood, sandwiches and big brunches accompany lively zydeco, jazz and blues. LD • BAR • $-$$ 617 AMES, ELK RAPIDS, 231.264.0530

INTERLOCHEN/KINGLSEY

The Homestead Nonna’s Restaurant—Classically inspired, contemporary Italian cuisine. D • BAR $$-$$$ Beppi’s Sports Bar—Hand-tossed pizzas, paninis and salads. D • BAR • $-$$ 1 WOODRIDGE RD. (OFF M-22), GLEN ARBOR, 231.334.5000

Hop Lot Brewing Co. Family-friendly microbrewery with four-season patio and games serving ribs, tacos, wings and a s’more kit to top it all off. LD • BAR • $-$$ 658 S WEST-BAY SHORE DR., SUTTONS BAY, 231.866.4445

Joe’s Friendly Tavern A rustic, comfy spot with bar food: whitefish, burgers, sandwiches, chili and soup. BLD • BAR • $$ 11015 FRONT ST., EMPIRE, 231.326.5506

Knot Just a Bar Fish and burgers in a modern, beachy pub perched over pretty Omena Bay. LD • BAR • $-$$ 5019 BAY

Jolly Pumpkin Wood-fired steaks, fresh fish, and artisan pizzas along with fresh ales crafted on site. LD • BAR • $$ 13512 OLD Mission Table Farm-to-table restaurant serving seasonal, locally sourced fare and craft cocktails. D THURSDAY,

FRIDAY & SATURDAY 5PM–9PM • BAR • $-$$ 13512 PENINSULA DR., TRAVERSE CITY, 231.223.4222

Old Mission Tavern Prime rib, fresh fish, pastas and ethnic specials. LD • BAR • $$ 17015 CENTER RD., TRAVERSE CITY, 231.223.7280

DOWNTOWN TRAVERSE CITY Alliance James Beard-nominee Pete Peterson teams with upand-coming chef James Bloomfield at this Warehouse District bistro. LD • BAR • $-$$ 144 HALL ST., TRAVERSE CITY, 231.642.5545 Amical Friendly French bistro with a bay view, fireplace and street patio. Prix fixe menu from 4–5:30pm. Sun. brunch.

LD • BAR • $$-$$$ 229 E. FRONT ST., TRAVERSE CITY, 231.941.8888

SHORE DR. (M-22), OMENA, 231.386.7393

NEW Benedict A family-friendly restaurant offering breakfast

La Bécasse Part the heavy velvet curtains and find a Provençal paradise. D • BAR • $$-$$$ C-675 & C-616, BURDICKVILLE,

405 S. UNION ST., TRAVERSE CITY, 231.421.1000

231.334.3944

Market 22 Deli, pizza, bakery. Eat in or take out. BLD • BAR • $ 497 E HARBOR HWY., MAPLE CITY, 231.228.6422

Martha’s Leelanau Table A European-style cafe with an emphasis on regional cuisine made from scratch, including some gluten free dishes and pastries. BLD • BAR • $-$$$ 413

and lunch sandwiches, pastries, salads, soups and more. BL • $

Blue Tractor Cook Shop An Old Town favorite with fromscratch farmer food. and Michigan-crafted beers. LD • BAR • $-$$ 423 UNION ST., TRAVERSE CITY, 922.9515

Bubba’s Happening Front Street spot with battered mahi and chips, burgers, chimis, salads and tacos. BLD • BAR • $ 428 E. FRONT ST., TRAVERSE CITY, 231.995.0570

N. ST. JOSEPH ST., SUTTONS BAY, 231.271.2344

Bu-Shi Gourmet burgers. Fresh sushi. One place. LD • BAR •

North Country Grill & Pub The Boone family keeps the classics (whitefish, prime rib, and yellow belly perch) while flirting with fondue, fried pickles, Phillys and Cubans. LD • BAR • $$

The Cooks’ House A sweet little dollhouse of a spot, home to sustainable local cuisine with a French sensibility. LD • $$-$$$

$-$$ 531 W. FRONT ST., 231.252.3086

420 ST. JOSEPH ST., SUTTONS BAY, 231.271.5000

115 WELLINGTON ST., TRAVERSE CITY, 231.946.8700

Pegtown Station Pizza, subs, burgers, sandwiches, salads and breakfast—all done well. BL • $ 8654 S MAPLE CITY RD.,

Cousin Jenny’s Cornish Pasties Homemade pasties. BLD • $

MAPLE CITY, 231.228.6692

Streetside Grille Seafood, burgers, pasta, flatbread pizzas, great beer list and more. LD • BAR • $$-$$$ 111 N. ST. JOSEPH ST., SUTTONS BAY, 231.866.4199

The Tribune Ice Cream and Eatery House-cured lox, breakfast burritos, meatloaf sammies and burgers share the menu.

BLD • $ 110 E. NAGONABA ST., NORTHPORT, 231.386.1055

Tucker’s of Northport Casual bistro dining with exceptional apps, Great Lakes fish, house-smoked wings, plus Beyond burgers and brats. LD • BAR • $-$$ 116 WAUKAZOO, NORTHPORT, 231.386.1061

Western Avenue Grill Birch-bark-rustic motif with canoes hung from the rafters. Pasta, seafood, whitefish and burgers. LD • BAR • $$ 6680 WESTERN AVE. (M-109), GLEN ARBOR, 231.

334.3362

Wren Contemporary comfort food and a constantly changing menu to feature locally sourced ingredients. D • BAR • $$ 303 N. ST. JOSEPH ST., SUTTONS BAY, 231.271.1175

129 S. UNION ST., TRAVERSE CITY, 231.941.7821

The Dish Cafe Eclectic menu with creative salads, quesadillas, enormous wraps, sandwiches and smoothies. LD • BAR • $ 108 S. UNION, TRAVERSE CITY, 231.932.2233

Firefly A dazzling small-plate menu, sushi, steaks and burgs at a sophisticated hotspot on the river. BL • $-$$ 310 S. CASS ST., TRAVERSE CITY, 231.932.1310

The Franklin Hip downtown eatery featuring flatbread, salads, lamb and beef burgers, bistro dinners. Fabulous wine, craft beer, hard cider and perry. LD • BAR • $-$$ 160 E. FRONT ST., TRAVERSE CITY, 231.943.2727

Georgina’s Asian and Latin taqueria. LD • $ 236 E. FRONT ST., TRAVERSE CITY, 231.943.1555

The Good Bowl Fresh, authentic Vietnamese eatery. Donates $1 for every bowl to the charity of your choice. LD • BAR $-$$ 328 E FRONT ST.,TRAVERSE CITY, 231.252.2662

The Green House Café Sandwiches, soups and salads. BL • $ 115 E. FRONT ST., TRAVERSE CITY, 231.929.7687

Grand Traverse Pie Co. Exceptional cream and fruit pies, coffee, baked goods, pot pies, chicken salad and quiche. BL • $ 525 W. FRONT ST. AND 101 N. PARK ST., TRAVERSE CITY, 231.922.7437

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local table | dining

Saucy

CHIPOTLE BOURBON HOT SAUCE NATURAL NORTHERN Real Michigan honey gives this sauce a touch of sweetness and the boozy bite is courtesy of Traverse City Whiskey Co.’s straight bourbon. Add it to your favorite marinade or douse chicken wings with a nice thick coat. NATURALNORTHERNFOODS.COM

LAVA VOLCANO SAUCE This sweet (yes, sweet!) hot sauce is a combo of Thai chilies, garlic, sugar, vinegar and a secret spice mix. Available in Hot or Lava (for extra kick), Volcano Sauce is made in Kingsley and distributed to stores across Michigan (locations listed online). Put it on everything—chili, salmon, wings—and never, ever, eat another slice of pizza without it.

VOLCANOSAUCE.COM

These Northern Michigan hot sauces bring the heat.

BY CARLY SIMPSON PHOTO BY DAVE WEIDNER

CHERRY HEAT BENJAMIN TWIGGS Benjamin Twiggs in Traverse City is known for all things cherry, including hot sauce. And, of course, it’s made with locally grown, TC cherries. Add a few tablespoons, along with a handful of dried cherries, to a pound of ground beef for next-level patties on burger night. Find the recipe at BENJAMINTWIGGS.COM

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dining | restaurant guide Mackinaw Brewing Co. Nautical-themed brewpub offers great house-smoked meats, several styles of beers, tasty burgers, fish and ribs. LD • BAR • $$ 161 E. FRONT ST., TRAVERSE CITY, 933.1100

Mama Lu’s Modern Day Taco Shop Fresh tortillas with a mix of traditional and modern ingredients at this hip, fun taqueria and bar. LD • BAR • $$ 149 E FRONT ST., TRAVERSE CITY, 231.943.2793

Minerva’s In the historic Park Place Hotel. Italian-American menu, elaborate Sun. brunch. BLD • BAR • $$ 300 E. STATE ST., TRAVERSE CITY, 231.946.5093

Mode’s Bum Steer Classic steakhouse serves tender, wellaged charbroiled Black Angus steaks, seafood, ribs, soup, sandwiches. LD • BAR • $$ 125 E. STATE ST., TRAVERSE CITY, 231.947.9832

North Peak Brewing Co. Wood-fired pizzas, seafood, sandwiches, microbrewed beer and a jam-packed bar scene. LD • BAR • $$ 400 W. FRONT ST., TRAVERSE CITY, 231.941.7325

Omelette Shoppe Vast array of omelets, homemade breads and pastries, soup and sandwiches. BLD • $ 124 CASS,

Reflect Bistro and Lounge at Cambria Suites Hotel Breakfast, dinner and Happy Hour 4-7 p.m. daily. BD • BAR • $-$$$ 255 MUNSON AVE., TRAVERSE CITY, 231.778.9000

Smoke and Porter Public House An American smokehouse wherefarm-to-tableandwholebeastbutcherymeetthefirepits.r.

LD • BAR • $-$$$ 1752 US31, TRAVERSE CITY, 231.642.5020

Turtle Creek Casino & Hotel Bourbons 72—Seafood, prime rib and more. D • BAR • $-$$$ 7741 M-72, WILLIAMSBURG, 231.534.8888

TRAVERSE CITY–SOUTH Boone’s Long Lake Inn Steaks, prime rib, seafood, daily specials. D • BAR • $$ 7208 SECOR RD., TRAVERSE CITY, 231.946.3991 Centre Street Café Fine and flavorful sammies. Saturday brunch 10:30am-6pm. Mon.-Fri. Open 10am-3pm. Closed Sunday. BL • $ 1125 CENTRE ST., TRAVERSE CITY, 231.946.5872 The Filling Station Microbrewery Thin-crusted wood-fired flatbreads and flavorful house brews revitalize the Depot. LD • BAR • $-$$ 642 RAILROAD PLACE, TRAVERSE CITY, 231.946.8168

The Roadhouse Fresh Mex with a cool cantina atmosphere.

LD • BAR • $-$$ 1058 MICHIGAN AVE., (US 31), BENZONIA, 231.882.9631

Ursa Major Bistro Breakfast, burgers sandwiches. BLD • $-$$ 245 S BENZIE BLVD., BEULAH, 231.383.4250

CADILLAC Blue Heron Cafe Dazzling upscale sandwiches, soups and salads as well as from-scratch pastries. BL • $ 304 N. MITCHELL, CADILLAC, 231.775.5461

Hermann’s European Cafe Austrian-born master pastry chef Hermann Suhs creates international cuisine, seasonal specialties and divine desserts in an alpenhaus-style dining room. LD • BAR • $$ 214 N. MITCHELL, CADILLAC, 231.775.9563

Herraduras Mexican Bar & Grill Authentic dishes like flautas, enchiladas and carnitas, plus shrimp chimis and steaks. LD • BAR • $ 1700 S. MITCHELL ST., CADILLAC, 231.775.4575

Lakeside Charlie’s A fine deck on Lake Mitchell. The hunt club–style restaurant features burgers, aged beef, fish and wild game. LD • BAR • $$ 301 S. LAKE MITCHELL, CADILLAC, 231.775.5332

Pangea’s Pizza Pub Craft pies, creative toppings. LD • BAR

Right Brain Brewery Traverse City’s beloved brew pub now at a new location. BAR • $ 225 E. 16 ST., TRAVERSE CITY, 231.944.1239

Patisserie Amie French bakery and bistro. BAR • LD • $-$$$

TRAVERSE CITY–WEST

BAR • $ 523 N. MITCHELL, CADILLAC, 231.775.1810

Apache Trout Grill Rough-hewn eatery affords a great bay view along with ribs, steak, pasta and salad. LD • BAR • $$

FRANKFORT/ELBERTA/ONEKAMA/ MANISTEE/ARCADIA

231.946.0912, AND 1209 E. FRONT ST., TRAVERSE CITY, 231.946.0590 $-$$ 135 E. FRONT ST., TRAVERSE CITY, 231.946.9800 237 LAKE AVE., TRAVERSE CITY, 231.922.9645

Poppycock’s Fresh seafood, pasta, unique sandwiches and salads, including vegetarian specialties and award-winning desserts. LD • BAR • $-$$ 128. E. FRONT ST. TRAVERSE CITY, 231.941.7632

Rare Bird Brewery The likes of pork belly sliders, oysters on the half shell and great burgers served up alongside great beer.

LD • BAR • $$ 229 LAKE AVE., TRAVERSE CITY, 231.943.2053

Red Ginger Wrap yourself in fresh, sleek surroundings and the spicy-exotic flavors of Asia. D • BAR • $-$$$ 237 E. FRONT ST., TRAVERSE CITY, 231.944.1733

Scalawags Whitefish and Chips Ultra-fresh Great Lakes fish fry. LD • $ 303 E. STATE ST., TRAVERSE CITY, 231.933.8700 Seven Monks Taproom Pair any of 46 beers on tap (including European Trappist ales) with your burger and lively sides like sweet potato frites and Scotch egg. LD • BAR • $-$$ 128 S.

13671 S. WEST BAY SHORE DR., TRAVERSE CITY, 231.947.7079

Harrington’s By the Bay Sunday brunch, seafood, steaks, burgers, sandwiches—with a bay view. BLD • BAR

• $-$$$ 13890 SOUTH WEST BAY SHORE DR., TRAVERSE CITY, 231.421.9393

Nada’s Gourmet Deli & Mediterranean Cuisine Authentic hummus, tabbouleh, chicken shawarma, falafel, the best baklava in Traverse City. LD • $ 542 W FRONT ST, TRAVERSE CITY, 231.947.6779

PepeNero From-scratch southern Italian cuisine. LD • BAR • $$ 700 COTTAGEVIEW DR., STE. 30, TRAVERSE CITY, 231.929.1960

Red Spire Brunch House Classic American fare: breakfast and lunch all day. BL • $$ 800 COTTAGEVIEW DR., ST. 30, TRAVERSE CITY, 231.252.4648

Slate Prime cuts of beef and the freshest seafood with inspired toppings and sides. D • BAR • $$$ 250 E. FRONT ST., TRA-

Sleder’s Family Tavern Bar fare and entertainment under the original tin ceiling in one of Michigan’s oldest saloons. Kiss Randolph the moose before you leave. LD • BAR • $-$$ 717

Sorellina Authentic Italian pasta, zuppa and insalate. LD • BAR

The Silver Swan Ethnic fare and killer desserts. LD • $ 13692

Sugar 2 Salt Traverse City's hot brunch spot serves up what is in season. B • $-$$ 1371 GRAY DR., SUITE 300, TRAVERSE CITY,

Spanglish Authentic, homemade Mexican fare with occasional American accents. BLD • $ 1333 YELLOW DR.,

Taproot Cider House Brick oven pizza, great salads, inventive entrees paired with hard cider, microbrews, wine and spirits. LD • BAR • $-$$ 300 E. FRONT ST., TRAVERSE CITY, 231.943.2500 The Towne Plaza Eclectic American cuisine focusing on local ingredients. BLD • BAR • $-$$$ 202 E. CASS ST., TRAVERSE CITY,

Trattoria Stella Hip locally sourced fare with an Italian accent. LD • BAR • $$-$$$ 1200 W. ELEVENTH, TRAVERSE CITY,

UNION ST., TRAVERSE CITY, 231.929.4807

VERSE CITY, 231.421.5912

• $$-$$$ 250 E. FRONT ST., TRAVERSE CITY, 231.421.5912

231.409.8382

231.929.090

Thirsty Fish Sports Grille Family-friendly sports bar with seafood, burgers, steaks, pasta and a 600-gallon fish tank.

Live music on the patio. LD • BAR • $-$$ 221 E. STATE ST., TRAVERSE CITY, 231.421.1165

TRAVERSE CITY–EAST Don’s Drive In A ’50s-style diner and drive-in with booths, burgers, fries, shakes, nostalgic jukebox. LD • $ 2030 U.S. 31 N., TRAVERSE CITY, 231.938.1860

Grand Traverse Resort and Spa Aerie—16th-floor panorama of East Bay and regional fine dining. Music on weekends.

D • BAR • $$-$$$ Sweetwater American Bistro—BLD • $$ U.S. 31 N., ACME, 231.534.6000

Randy’s Diner Soups, salads, sandwiches, all-you-can-eat cod. BLD • $ 1103 S. GARFIELD, TRAVERSE CITY, 231.946.0789 Red Mesa Grill Colorful spot with a fireplace, flights of tequila and Latin American cuisine. LD • BAR • $-$$ 1544 US31, TRAVERSE CITY, 231.938.2773

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RANDOLPH ST., TRAVERSE CITY, 231.947.9213

S. WEST BAY SHORE DR., TRAVERSE CITY, 231.932.0203

TRAVERSE CITY. 231.943.1453

231.929.8989

West End Tavern Craft cocktails, wood-roasted chicken and more elevated pub fare served up beside West Bay. LD • BAR • $$ 12719 SOUTH WEST BAYSHORE DR., TRAVERSE CITY, 231.943.2922

Maggie’s Tavern Chili, burgers, steaks, wet burritos and kid selections are served up in a lively 19th-century setting. LD •

Birch & Maple Scratch cuisine prepared with an emphasis on locally sourced ingredients. Friendly folks and fab craft cocktails. BLD • BAR • $-$$ 727 MAIN ST., FRANKFORT, 231.399.0399 Bungalow Inn This former rustic cabin offers steak, ribs and fish-fry specials, perch. LD • BAR • $-$$ 1100 28TH ST., MANISTEE, 231.723.8000

The Cabbage Shed Suds, and superb eats like seared scallops, rack of lamb and Ritz-crusted walleye. D • $-$$ 198 FRANKFORT AVE., ELBERTA, 231.352.9843

Dinghy’s Local favorite for 25 years with house-smoked meats including famous ribs, half-pound burger, Big BLT, award-winning Friday fish fry. LD • BAR • $$ 415 MAIN ST., FRANKFORT, 231.352.4702

The Fillmore House-crafted burgers, salads and wood-fired pizzas (p.m. only), all rich with Michigan ingredients. LD• BAR • $-$$ 318 RIVER ST, MANISTEE, 231.887.4121

The Fusion Asian delights like fiery curries and lettuce wraps (plus creative cocktails) served in a serene atmosphere on Frankfort’s main drag. BLD • $–$$ 300 MAIN ST., FRANKFORT, 231.352.4114

Hotel Frankfort Fine dining served up at this in-town inn. BLD • $-$$$ 231 MAIN ST., FRANKFORT, 231.352.8090

L’chayim Delicatessen NY-style deli with sandwiches and bagels. BL • $-$$ 325 MAIN STREET, FRANKFORT, 231.352.5220 Mayfair Tavern Burgers, steaks, fish. LD • BAR $-$$ 515 FRANKFORT AVE., ELBERTA, 231.352.9136

North Channel Brewing Co. Watch the action at the drawbridge in a refined industrial atmosphere with meats smoked daily and excellent craft beers on tap. LD • BAR $-$$ 86 WASHINGTON ST, MANISTEE, 231.299.1020

BENZIE, MANISTEE, CADILLAC BENZONIA/BEULAH/HONOR/THOMPSONVILLE Crystal Mountain Resort Thistle Pub & Grille—Wood-paneled eatery, continental and Scottish specialties. LD • BAR • $-$$$ Wild Tomato Restaurant & Bar—Family Favorites. BLD • BAR • $-$$ M-115, THOMPSONVILLE, 231.946.3585 OR 231.378.2000

Geno’s Sports Bar and Grill Burgers, broasted chicken, pizza, soups, salads. LD • BAR • $ 14848 THOMPSON AVE., THOMPSONVILLE, 231.378.2554

Lucky Dog Bar and Grille Burgers, smoked wings, brats, sandwiches, craft beer, cocktails. LD • BAR • $-$$ 223 S. BENZIE BLVD., BEULAH, 231.383.4499

Platte River Inn Classic dining in a casual atmosphere.

Steaks, Italian, Mexican. BLD • BAR • $-$$ 10921 MAIN ST., HONOR, 231.227.1200

Rock's Landing Eclectic menu combines local ingredients with ethnic influences. Intimate dining, feet from Crystal Lake. D • BAR $$ 1157 CRYSTAL DR., FRANKFORT, 231.399.0158 Stormcloud Brewing Brewing Belgian-inspired ales to pair with inventive, smart bistro fare. LD • BAR • $-$$ 303 MAIN ST., FRANKFORT, 231.352.0118

Taco 'Bout It Mexican Fusion Tavo and Tarrah Hernandez turned their food truck into a restaurant dream-come-true with ultra-fresh tacos on hand-pressed corn tortillas. LD • BAR • $-$$ 344 RIVER ST, MANISTEE, 231.887.4441

Timbers Restaurant Family-owned restaurant with steaks, prime-rib pasta , whitefish, craft beer, regional wines. LD • BAR • $-$$ 5535 M-115, CADILLAC, 231.775.6751

T.J.’s Pub Take a step down from the sloped sidewalk for panini, mex and pizza below the stately Ramsdell Inn. LD • BAR • $ 99 RIVER ST., MANISTEE, 231.398.9174

wine | drinks

Dry, Zippy Rieslings Up North, riesling is our jam. Bright and beautiful, this one of the seven noble vitis vinifera (read, wine grapes) tastes like a travel brochure for the Grand Traverse region. It’s the stylistic scope of the wine, however, the unimaginable range of bone dry to intensely sweet, that turns regular folk into riesling zealots. Riesling’s cold-hardiness and chameleonic expression of soil types and winemaking styles allows it to thrive in our maritime microclimates and communicate an eclectic spectrum of flavors and food pairings unmatched by other wines. Perhaps the greatest of those pairings is riesling and pork, a natural nod to its origins in the Rhine and Mosel valleys of Germany. “Riesling and pork were made together in heaven,” says Mari Vineyards winemaker Sean O’Keefe, and this delicious duality is best realized when pairing the dry or medium-dry style that is the power zone for our Old Mission and Leelanau Peninsula vignerons. This month we explore the golden soul of four stand-out local rieslings and discover why it’s the go-to grape for geeks, gastronomes and all kinds of wine lovers.

LEFT FOOT CHARLEY DRY RIESLING 2017 A synthesis of fruit from five tiny vineyards on Old Mission Peninsula, LFC’s dry riesling flashes the ample orchard fruit, concentrated aromas and lively acids that define the epically delectable 2017 vintage.

Traverse food and drinks editor Tim Tebeau writes from Petoskey. dining@traversemagazine.com. // Dave Weidner is a freelance photographer based in Traverse City. dweidnerphoto@gmail.com.

MARI VINEYARDS DRY RIESLING ‘JAMIESON VINEYARD’ 2017 Ripe apple and citrus undercut with a hint of anisette is at the forefront of this bone dry bottling from the near-perfect 2017 harvest.

Sean O’Keefe’s hallmark precision and expansive mid-palate weight are here in spades.

SHADY LANE CELLARS SEMI-DRY RIESLING 2017 Four riesling clones and several different yeast strains commingle in this aromatic, off-dry dynamo from Shady Lane wine wizard, Kasey Wierzba. Heady peach and floral notes with citrus zip.

BLACK STAR FARMS ‘TRIBUTE’ OFF-DRY RIESLING 2017 2017 yielded fruit of such exceptional quality that Lee Lutes and the winemaking team at Black Star chose to dedicate this bottling to it. A full year sur lie in neutral oak barrel imparts sexy structural curves to the fruit core of apple, pear and apricot.

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MAR '20

55

love of the land

Platte River Park People of all ages and abilities will soon be able to enjoy this iconic Northern Michigan stream like never before.

BY CARLY SIMPSON | PHOTO BY KAITLYN PETTINATO

The Honor community came together in a big way to create a 52-acre park with 1,550 feet of frontage on Platte River. Acquiring the property for public use was Phase 1 of a multi-year initiative, thanks to a cooperative effort between the Honor Area Restoration Project, Grand Traverse Regional Land Conservancy, Homestead Township, Village of Honor, Michigan Department of Natural Resources, Benzie Conservation District and Platte Lake Improvement Association.

Phase 2 will include a parking lot off Deadstream Road with paved ADA parking spaces, a universally accessible kayak/canoe launch, access pathways, benches, picnic tables,

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trash and recycling bins, a unisex restroom, landscaping and signage. Construction will start in late 2020.

Work will then begin immediately for Phase 3 development funding, which includes a more expansive trail system and added access for anglers.

“The impact of this new park for our fishery and anglers is outstanding,” says DNR Fisheries Division Chief Jim Dexter. “To date, there has been a lack of access to the Platte for anglers. When completed, this will provide future and forever access to our world-class resources.”

RESTOREHONOR.ORG

worldly cuisine and panoramic views michigan microbrews sunday brunch 10:00am

16th Floor | Grand Traverse Resort and Spa

231-534-6800 | aerierestaurant.com Owned & Operated by the Grand Traverse Band of Ottawa and Chippewa Indians

BAY HARBOR

WALLOON LAKE

LAKE CHARLEVOIX

PETOSKEY

BURT LAKE

THE RIGHT HALF OF THIS CONDOMINIUM REPRESENTS THE SUBJECT PROPERTY.

6349 Quarry View Drive, Bay Harbor, Michigan 4,300 square feet · 5 Beds · 5 Baths · $689,000

231-838-2700 wallykidd.com 325 EAST LAKE STREET, PETOSKEY, MI 49770