Good News December 2022

The Stagecoach Inn was a popular dining spot in the Richland area for many years.

The menu included a wide variety of appetizers, salads, and sandwiches, along with lunch and dinner entrees, including their popular London broil, whitefish, sizzler steak, cashew chicken and Linguine Jerusalemprices started at just $6.95. They were open 7 days a week. Lunch was served Mon-Sat. from 11-4; Dinner was served Mon.-Sat. after 4pm and Sundays, after 3pm – Sunday brunch started at 8am. Happy hour in the pub was on Fridays with special drink pricing and free snacks from 4-7pm and $1 drafts.

The atmosphere was beautiful and banquet and meeting rooms were often in use.

The site of the Stagecoach is where the first settler, Colonel Isaac Barnes, arrived and built a log cabin in 1830. His dream for the huge 2,000-acre area known as Gull Prairie was to build a city named Geloster (the name was derived by combining por tions of the names of his three sons, George, Carlos and Lester. However, as he prospered his attention went in other directions and his plans for Geloster diminished. In the early days, Potawatomi Indians came down from Barry, to the north, and partici pated in swap meets. In the parking

lot there is still a burial mound on the property, where many were laid to rest.

Colonel Barnes replaced the origi nal log cabin with a much larger & grander home for his family. Over the years, this home housed other families as their private residences and various other entities, including: The Old Stage Coach Stop, the Old Tavern Farm, and the first area post office.

The home was destroyed by fire and the Stagecoach restaurant was built to resemble the beautiful historical home when Alice Tigchelaar pur chased the property in 1984. Beams from the original building were used for mantles over both fireplaces.

Alice started the restaurant at the age of 56, “a time when most men were thinking about retirement, said her son, Mike Tigchelaar.” “Alice was a widow and a hard working, determined woman. She also took an interest in the Stagecoach Barn, as racing horses was one of her passions. There was a hitching post at the side of the barn and some customers would ride their horses to eat at the Stagecoach – that was so cool, said her daughter-in-law, Christy Tigche laar. Alice owned the Stagecoach Inn until 1997.

The Stagecoach was beloved by many former patrons, who have

shared their memories on the Van ished Kalamazoo Facebook page, including: “ Miss that place, great menu.” “First place I ever worked some even say it’s haunted.” “Met several neighbor ladies for break fast regularly. Or we’d ride bikes on Sunday mornings for breakfast. Great place for up to date informa tion and to run into neighbors.” “Ate there often with my grandparents.” “I remember that place very well, very nice place to eat, the inside was beautiful.” “I miss The Stagecoach. My parents and I ate there frequently after church on Sunday mornings. The basement always scared me. I’m not normally one to believe in haunting or ghosts but The Stage coach could change my opinion!” “I remember a silver dollar bar there.” We used to eat there when we were little.  I remember thinking how fancy it was.” “My aunt worked there for 20 years.”

In 2003, new owner, John Kelly took over the Stagecoach building and barn. Kelly changed the name of the restaurant to the Blackhawk Grill and opened the Stagecoach Barn (circa 1837), behind the res taurant, as a music venue and bar with a large outdoor area for local bands, bike nights and special events. Many fondly remember enjoying the balcony overlooking the dance floor.

In 2007, I hosted my boyfriend’s 50th birthday at the Stagecoach Barn. The March 3rd date brought with it a hearty snowstorm, which didn’t deter our hearty friends from making the trek. Our group mingled with the other patrons and enjoyed the live music and dance floor.

The restaurant and entertainment venue had a strong run for nine years before the business downturn in 2013 that was attributed in part to the economy. This decline in business, along with the eminent upgrades on the 1970’s structure, caused the closure of both venues in January 2014. In Kelly’s final Facebook post, he thanked patrons for their support and encouraged followers to support local business.

The Stagecoach Restaurant & Pub was located at 8940 N. 32nd Street in Richland, the intersection of M-43 and M-89. The buildings are pres ently the home to Bell Tower Lake House Living Co.

Information gathered from Ka lamazoo Gazette, Jan.2, 2014 and the Stagecoach brochure from the Kalamazoo Public Library Restau rant History file.

Jackie Merriam

Amaryllis are one of the easi est bulbs to grow and will provide multiple flowers to brighten up your home during winter.

Forcing these wonderful flowers into bloom yourself is not hard to do and it gives you lots of satisfaction. You don’t need much to get started, the effect is fantastic, and you’ll be treated to weeks of breathtak ingly beautiful flowers. The amaryl lis (Hippeastrum) originally came from tropical South Africa. The most familiar kinds are the large-flowering types in various solid colors: shades of red, salmon, orange and white. But there are also multicolored ones like the pink and white combinations.

How to Get Started

Buy bulbs that feel firm and heavy. You can buy bulbs in various bulb sizes starting at size 24, which is the bulb’s circumference measured in centimeters. Wedel’s carries bulbs ranging from 26 to 42, most of them the larger sizes. Larger bulbs produce larger flowers and more of them! If you have bought several bulbs,

plant them at intervals of 14 days. This way you can enjoy a continuous display of lovely amaryllises all through the winter months.

If there are reasons for not planting the bulbs immediate ly after purchase, place them in a location with a tempera ture of about 48 degrees F.

Planting

Before planting the bulbs, place it in a container filled with lukewarm water for a couple of hours (no longer!). This encourages root formation. To plant, choose a pot or container that can easily accommo date the bulb and roots but that’s not too large: you should be able to just barely place your finger between the bulb and the side of the pot. Use pot shards or gravel to cover the drain age hole, placed so that water can still escape. Fill the pot with Fertilome Ultimate potting soil and place the bulb on top. Then add just enough potting soil so that about half of the bulb is exposed above the soil surface. Do this carefully to avoid damaging the roots. After planting, tamp down the potting soil firmly.

Growing Location and Care Warmth is the most important factor for stem development. For this reason, place the pot containing the amaryllis bulb in a warm sunlit place such as a windowsill warmed by a radiator underneath. A normal living room temperature of 68 degrees F is perfect. Don’t water very much until

the stem emerges. As soon as the bud and leaves emerge, the amaryllis will require more water. Now, the stem will grow quickly. Once this process is complete, flowering begins.

If the faded flowers are removed promptly, the bulb will not invest its energy in seed production and the remaining flowers will bloom for a longer time.

Enjoying Blooming Flowers for Several Months

Their flowering period depends on several factors. During the winter, it will take about 6 to 10 weeks for a bulb to flower after potting it. This means you can enjoy flowering ama ryllises for several months by potting them up every few weeks.

Getting Amaryllis to Bloom Year After Year

Once the amaryllis has finished flowering, you can get it to flower again next year if you provide it with the right care. After flowering, cut off the faded flowers and let the leaves continue to grow and develop. To encourage this, provide the plant reg ularly with water and houseplant fer tilizer, like Schultz Plant Food Plus. After blooming in January, repot the bulb in fresh potting soil after having removed the old roots. If you have room in your garden, you can plant the bulb, pot and all, in a sheltered spot in the garden in May or June. Starting in September, refrain from watering. In October, trim the foliage from the bulb and place the bulb, pot and all, in a dry, cool, but frost-free

location. You’ll then have a very good chance of enjoying another flowering in March. This display may not be as glorious as the first, however, because newly purchased bulbs have just com pleted a 3-year schedule of special care. That’s what makes amaryllis bulbs a bit more expensive than other flower bulbs – but that’s also what makes them so worthwhile.

Planting, Flowering & Blooming Schedule

Planting period: from October through April.

Flowering: starting at Christmas through the end of May.

September; Withhold water October; Withhold water November; Pot and water lightly December; Water sparingly January; Water sparingly February; Treat as houseplant, fertilize March; Treat as houseplant, fertil ize

April; Treat as houseplant, fertilize May; Treat as houseplant, fertilize June; Can be moved outside, fertil ize

July; Can be moved outside, fertil ize

August; Houseplant or outside, fertilize September; Bring in, withhold water, repeat cycle

Terrie Schwartz Wedel’s Nursery, Florist & Garden Center

Speculaas cookies are sweet, crisp sugar and spice cookies, (also referred to as Windmill cookies), that originated in Belgium and the Netherlands in the 17th century. This was at a time when spices brought to Europe by the Dutch East India Company were becoming

more widely available.

Historically the cookies were baked to celebrate St. Nicholas to honor the gen erosity and kindness he showed by giving money and gifts to the poor. They were served on St. Nicholas’ day on Dec. 5th or 6th, depending on where you lived.

A tradition on St. Nicholas Eve in the Netherlands and Belgium was for chil dren to put their shoes by the chimney before going to bed. In the morning, Speculaas cookies in their shoes would be the reward for well-behaved children. Today Speculaas are still served on the Feast of St. Nicholas but are also popular throughout the holiday season.

Delicious Speculaas cookies are made right here in Michigan by the Steenstra family. The Steenstra family immigrated from the Netherlands to Grand Rapids in 1926 and built a bakery in 1947 to

make their families’ cookie recipe.

The delicious Steenstra Almond St. Claus Cookies have a unique flavor and the shapes tell the story of the Santa Claus legend. Each package comes with cookies in 5 shapes: St. Nick on his horse, a windmill where he lived, a rooster that would wake him up, an owl that made him wise and a boy and girl that are the recipients of St. Nick’s cookie treats.

Steenstra’s Saint Claus cookies are still made from the original family recipe, using only natural ingredients and no preservatives. You can find them in almost any grocery store in Michigan. This is a great time of year to get some. Have one with your hot tea, hot coffee, hot tea or hot chocolate, for a festive holiday treat!

Happy Holidays! Jackie Merriam

Jane: Christmas is coming and I’m counting candles. Each year, I need a dozen of all different shapes, colors, and sizes. Four weeks ahead of the big day I assemble an Advent wreath made up of three purple and one pink candle sticks. This goes way back in my Catholic tradition to Germany on my mother’s side of the family. The dining table is decorated with greenery encircling the four candles, one for each week before Christmas. We burn them in a particular order beginning on the Sundays: purple, purple, pink, then purple. I could explain the symbolism but, just trust me, that’s the way to do it.

On Christmas Eve, we clear away the Advent candles and bring out the Christmas ones. This is not religion or ancestor related. This is all about garage sales and thrift stores. Each summer, my sister-in-law, Gina, roams the city purchasing all those figurine Christmas candles that no one ever burns: angels, pine trees, Santas, nutcrackers, and elves—any thing with a red, green, and white theme. Brand new, these large, elaborate wax characters cost aston ishing amounts of money. Apparently, this creates a dilemma about burning them and/or throwing them away. Hence, summer sales. Gina buys them for pennies, typically in their original cellophane wrapping.

When we gather for our holiday celebrations, the tables are adorned with multiple snowmen, sparkly trees, and wax angels. And we eat our fes tive foods while watching them melt into decorative puddles, sometimes placing bets on which one will lose its nose first.

As you can imagine, the children are mesmerized for the entire meal. I can’t explain the symbolism, but just trust me, that’s the way to do it.

Ellen: I’m not entirely convinced all these old holiday candles were ever meant to be burned. I don’t say this for emotional reasons, nor nostalgia for days gone by. No… I’m not en tirely sure some of these candles are environmentally safe.

Once there was an impressive can dle with red lattice decorations sunk into the white candle wax, creating a delicate illusion of windowpanes. Burning it, however, quickly dispelled any sense of prettiness or calm. The red lattice? That was made of wood. So as the candle wick burned and the wax melted away, the decorations all around the candle also went up in flames. A conflagration.

During another Christmas din ner we watched as two very aged snowman slowly slumped towards each other, the smoke changing from a gentle gray to a dark black as it started to catch the running paint. We hurried to put larger plates un derneath them as the wax smoldered.

“Do you think there’s lead in those?” My cousin asked me as we sipped white wine and nibbled on Christ mas cookies. I shrugged.

On the flip side, some of the older candles are of far better quality thank our modern ones. There’s always a bit of a race to see which ones will outlast the others, and one year there was a stout, determined tree candle that refused to quit. We were still burning that candle in July.

As the days get darker and longer, be sure to fill your holidays with some light. LEDs, solar powered, candles; whatever brings you joy in the season. But if you’re using the latter, maybe have a bucket of water ready.

Ellen Radke and Jane Knuth

Vintage Winter Coat Wonderland

So, here we are in December already. We had a beautiful and warm Michigan fall, but now it’s time to get serious about how to stay warm this winter! That means it’s time to break out those beautiful vintage coats with all of their glorious details. Here’s a quick run-down of some basics through the decades, in case you need some tips or pointers to get you started.

Let’s begin with the 1920’s, always a great place to start. The Jazz Age offered curved shapes with large fur collars, providing a warmth and style like no other. The coats themselves were usually quite simple, typically with a single button closure and a bare minimum of decorations so as not to detract from the luxurious fur, and it was really all about the high

fashion outfits underneath at this time.

The 1930’s switched things up a bit by embracing the Hollywood style with long, tailored velvet, tweed, wool, and faux fur winter coats. Many women back then had to choose wisely, often only having one coat to last them several winters. This is why the coats tended to be more simple so that they could be worn often and for years to come, quality over quantity.

By the 1940’s, coat styles had restrictions due to WWll rationings. Most coats were made from wool and rayon-wool blends, many repurposed from wool blankets and coats and were long, just below the knee, with large shoulder pads and in herring bone, tan, gray dark green and navy colors to mimic the military coats. Although this sounds somewhat drab, the simple design and cuts of these coats can be completely flatter ing and elegant.

The 1950’s winter coats started to take on a life of their own, becoming more about fashion than practical ity. One of the most popular 1940’s and ‘50’s styles was the polo coat or box coat. This was cut very straight and wide, hanging just to mid hip with large cloth covered buttons. For evening, these coats were often made of velvet or exotic fur. There was

also a long variation of the box coat, falling just below the knee, called the swagger coat. On the flip side of this was the 1950’s cinched waist or tightly belted coat. This made coats appear very feminine, following the Dior style, one of the goals of 1950’s fashion.

In the 1960’s, fur collars were still popular, but coat lengths and styles varied greatly. To keep their legs warm, women often wore long wool or leather maxi coats with their mini dresses or skirts. By the end of the decade Hippie fashion was in and leather and bohemian fashion were all the rage. This carried into the 1970’s with short and long leather coats, often decorated with various fur accents, leather fringe or embroi dery. Colors and styles became bold and fun, defying tradition.

And then there’s the ‘80s… Colors were bold and patterns were all over the place. The ’80 left a legacy of faux fur, leopard prints and big blocks of bright colors. These have all made a full comeback and can be found in long coat styles to mid-waist to ski jackets today.

Keep in mind this winter, the wonderful thing about sporting a vintage coat, or really any other piece of vintage, is that you can pick from a decade and decide what works

for you. What fits you best? Which decade speaks to you, captures your heart and is calling your name?

NOTE: Kalamazoo, you can shop in person for vintage coats at: *Kalamazoo Fashion House *Great Lakes Thrift*Sizo & Penny, Park Trades Center*Kalamazoo Pickers*Kalamazoo Antique Market* Retroflection Vintage Shop

Jayne Gulliver J-Bird Vintage

1920’s coat

1980’s

1950’s Dior

Relationships

Being your authentic self to someone is difficult and may be met with reluctance as you may be afraid to share your vulner ability with another person.

Showing vulnerability is necessary for creating authentic relationships, but many people are reluctant to allow themselves to be seen. Some people may even feel that being vulnerable with others is a sign of weak ness. However, looking through someone else’s lens and percep tions may allow you to see that you are showing courage and strength by being vulnerable.

Vulnerability has risks of emotional exposure. Humans are comfortable listening to another person’s vulnerabilities but less likely to show feelings. It is eas ier to hold back how we feel for fear of being judged or rejected. When you open yourself up to vulnerabilities, you create new paths within your relationships. Being vulnerable can strengthen your relationship if the other person hears you. Exposure may open your eyes to that person and if they are in your life for the right reasons.

Life can be a rollercoaster. It can have highs, lows, sadness, shame, helplessness, frustrations, overwhelm,

embarrassment, and disappointment, and dealing with life’s obstacles is best if blazing that path with a sup port system. Often people are afraid to be vulnerable with the challenges they are facing, such as relationships, finances, children, work, etc. When they are scared, they tend to keep

their obstacles to themselves. How ever, it is reasonable to say that if you can find a tribe of people or a person with that you can feel safe sharing your feelings, it can be very healthy. Changing your mindset that vul nerability is a strength could lead you to deeper connections and stronger

relationships. The good thing is that you can choose who you trust and who you feel comfort able with. You more than likely aren’t going to be vulnerable with your local barista but more so with your spouse, children, best friend, or circle of close friends. Knowing you have a choice of what and with whom you want to share puts you in control of your emotions and allows you to navigate your path.

Having a support system is es sential for your well being. If you feel like you lack a support system in which you can be vulnerable, then go out and find one. Meet upKalamazoo is a website with different groups that you can join. Local churches, volunteer groups, and gyms are great ways to find your support group.

Suppose you are struggling to find a support group or find ing ways in which you can allow yourself to be vulnerable. Many local therapists can help you on your journey. If you don’t know where to start, look for a therapist. Try brows ing Psychology Today to find a thera pist that may be a good fit for you.

Dr.

Julie Sorenson, DMFT, MA, LPC

We can read all the parenting books and articles. We can talk to the experts and other parents. But are we ever truly prepared for all the things that occur in parenting? The answer is absolutely not. This is especially true when we raise indepen dent thinkers. The kids who blaze their own path through life. The amazingly creative child who wears the mismatched outfit, does not always dress for the weather, or wants to bring their favorite stuffed animal in their backpack to high school. You might get requests for colorful hair, interesting hairstyles, knee high combat boots, and clothes with more holes than fabric. Your first instinct may be to steer them back to “social norms” because you want to protect them from the scruti ny of others. You may also have some fear and insecurity yourself that you will be judged as a parent. These are totally normal reactions. And these should be treated as totally normal actions of your children. It is OK for us to sit with our own discomfort and allow our children to find themselves in their own way. I am not saying to give them carte blanche. Limit set ting is essential but we can encourage them to explore what makes them an individual without being stunted by what “others will think”. Your job

is teach them resiliency and under standing that others may not like their thoughts, feelings or style. Talk to them about individuality and the power it gives them but also manag ing their expectations of the reactions of others. For as many “wow! I love your hair” comments there will be “umm… your mom let you do that to your hair?” reactions. I believe in talk ing to our children in a positive, yet realistic manner. It is OK to tell them that being unique is amazing AND that it comes at a cost. As a society, we are not yet at a place of radical acceptance of uniqueness, especially among the adolescent population. Middle and high school is the time when youth are finding their way but also when they can be very opinion ated about others and not yet have the impulse control and “mouth filter” not to say something hurtful.

So I am challenging you as parents to support those free thinkers and those out-of-thebox expressions from early childhood. This will make them feel more secure and able to handle the criticism from those who think differently. Most importantly, teach your kids understanding for others who dance to the beat of their own drum. They are watching you and your actions always. Show them by

modeling acceptance of others, lack judgement and admire people with different ideas, styles, and expressions.

In closing, remember that we are raising the next generation of people to run the world and wouldn’t it be amazing for that world to be radically

accepting and open to uniqueness? You are doing a great job!

Arlene Giacona, LMSW Brightside Counseling www.brightsidecc.com

SIGNATURE ARTISTS LLC CELEBRATES THE SEASON WITH THEIR 42

nd ANNUAL EXHIBIT

This Kalamazoo tradition of lo cally made works, both functional and decorative will take place from December 1 – 27, 2022. An artist’s reception will be held from noon-5 on December 4th. The gallery is lo cated in the Carillion Center, South Westnedge, near Qdoba.

This year we welcome three new artists to our gallery, Amy Culp –jewelry, Mary Baggerman – fiber arts and Shannon Dion – fiber arts. Amy has worked a jewelry artist for the past two decades. She splits her time between Kalamazoo and St Kitts drawing inspiration from her island home. Mary enjoys both the techni cal and artistic aspects of working with fabric and mixed media. She starts with an idea and finds it to completely transform during the cre ative process. She draws inspiration

from the natural world and strives to reflect that in her work. Shannon is a textile artist with a passion for art quilting and Jewish ceremonial fiber art. Her work is influenced by history, tradition, and modern innovation. All of our new makers share a deep respect for handmade objects.

Signature offers incredible hand made gifts and artwork by local artists at affordable prices. As always, there will be a selection of artists working in medias of wool, wood, metal, jewelry, fiber, sculpture, glass, painting, pastels and pottery.

Signature Artists, LLC was founded in 1976, and is a juried cooperative of professional artists and craftsmen. The group is comprised of 29 members, representing a variety of media. The mission of the group is to make art an integral part of the Southwestern Michigan community and maintain a positive relationship between artists and the community.

In 1979 the inaugural Signature gallery opened in the Haymarket Building in downtown Kalamazoo and remained in the downtown area for three years. The gallery moved inside the Crossroads Mall and

around that area for ten plus years before heading to the west side of Kalamazoo, inside the former Maple Hill Mall. The gallery has been in various spaces in the West Main and Drake area, including a variety of storefronts in the Westwood Plaza, for more than 20 years. “We have returned to our seasonal gallery after

a pause for covid. It has been amaz ing to see the community come out and support local artists every year. We are so honored by their support,” says Gloria Badiner, Signature Artist member.

For more information on this year’s Signature Gallery please visit www. signature-artist.com

MJ Home, the sister store of Mason Jar Plant Shop, joined the ranks of the growing downtown Kalamazoo businesses this past sum mer, offering the community unique curated home décor and gift items.

Dianna Nance, owner of Mason Jar Plant Shop, heard from custom ers that they would shop downtown more if downtown Kalamazoo had a store for the home. Dianna de cided a home store would be a great complementary business and began her next adventure. She enlisted the help of Matt Collins, a customer/ friend whom is studying Interior Design at WMU, he helped design the space and curate the products for MJ Home.

MJ Home specializes in items with a Nordic Boho vibe, blending the rich colors and fabrics of bohemian style with the light colors and natural materials typical of Scandinavian décor - creating a more informal, relaxing and inviting space. Nordic Boho blends well with many other decorating styles and can add a cozy, personal touch to any home.

Enjoy a relaxing shopping experi ence. Touch and feel the items and see the items creatively displayed –cozy throw blankets and pillows, spe cialty bath & body items, functional and beautiful tabletop items, includ

ing dishes, drink ware & barware, gifts for baby and so much more!

They offer a wonderful selection of Christmas decorating items and gifts for holiday gift giving. The staff is ready to assist you and make you feel right at home while you shop for your home.

“One of the best things about owning a small business is getting to work with and support local artists. Alixandra Pottery is one such local artist, making one-of-a-kind pottery in her Richland studio. We couldn’t be more pleased to carry her work,” says Dianna.

Dianna also enjoys partnering with other small businesses to offer fun workshops. One of the upcom ing workshop, titled: Hosting for the Holidays on December 15th at 6:30pm is a hands-on event offered in partnership with The Grazing Table. Guests will learn how to build their own festive holiday charcuterie board to take home and enjoy, while also learning tips and tricks in host ing guests intentionally. For more information and to sign up online go to their website: mjhomekalamazoo. com.

MJ Home is a fabulous addition to the downtown Kalamazoo business scene, located at 432 S. Burdick St., (near Harvey’s on the Mall). They

are open Wednesday through Sat urday 11am-6pm and Sunday from 11am-4pm.

Follow them on Facebook and Instagram for in-store specials, work shops and events at mjhomekalama

zoo. For more information visit their website or call (269) 775-1170.

Jackie Merriam

As I think back to all my Christ mases, there is one that has survived as more than a fond memory. It was Christmas of 1959, when I was eleven years old.

To put that year in context, I looked up some historical events of 1959: The Soviets built the Berlin Wall; Yuri Gagarin, a Soviet cos monaut was the first human to fly in space (one orbit) followed by America’s Virgil Grissom that same year; Disney debuted “Walt Disney’s Wonderful World of Color”; the St. Lawrence Seaway opened the Great Lakes to Atlantic sea trade (as well as Sea Lamprey, Alewife, and Zebra Mussels); Barbie was introduced into our culture; and both “The Twilight Zone” and “Bonanza” made their television premieres.

My parents knew how much I enjoyed everything about science— especially related to nature. That Christmas morning I received the

book “The Golden Treasury of Natu ral History” by Bertha Morris Parker. I have that book to this day—despite its tattered binding and obvious wear.

Recently, I pulled it from the bookcase and reminisced as I wan dered through the various chapters and illustrations—so familiar yet today. I recall the excitement and utter fascination discovering insights into all these different aspects of life. That nexus remains hardwired into my being.

As I read through this keepsake from my childhood, the title of the book “Natural History” struck me and I wondered how the word “history” became intermeshed with natural science. Parker didn’t go into who discovered things or when—she simply explained the science.

So, I looked up the definition of “Natural History.” This search for a word’s “meaning” (or origin) quickly leads to semantics, linguistics, ety

mology….and, yes, dictionary defini tions.

But, the simplest and most helpful for me was Wikipedia where I found the following:

“Natural history is a domain of inquiry involving organisms, includ ing animals, fungi, and plants, in their natural environment, leaning more towards observational than experi mental methods of study. A person who studies natural history is called a naturalist or natural historian.”

My gosh, that definition (for me) is a perfect fit.—especially “lean ing toward observational.” While in my high school years I considered becoming a botanist, a biologist, and even an ecologist, I didn’t. I honestly think that zeroing in on one area of specialization was too confining for me; I liked them all.

My desire was to be a generalist rather than a specialist. And, there is no such thing as “naturalscienceol ogy.” Little did I know, or understand at the time, this marvelous Christmas gift was a perfect match for my pas sions in all things science.

I further considered the con ventional use of the term “natural history.” Many of the best and most popular museums in the world are “natural history” museums – Chicago, New York, London, and Washington D.C.

Moreover, it is clear; for me, natural science incorporates both the em pirical and the aesthetic—facts and data coupled with beauty and design. There’s also a compelling philosophi cal aspect of nature—the eloquence

of its design and function which has led mankind over the millennia to contemplate a God as its creator.

How does one understand a Cecro pia Moth, a Nautilus shell, a Venus Flytrap, a Rose-breasted Grosbeak, Mandarin Duck, Wrinkled Peach Mushroom, Calypso Orchid, or Para mecium without the recognition of their exquisite forms.

In my office hang two framed photographs (one Albert Einstein and the other Marilyn Monroe) one above the other—not in status or ranking but as complementary concepts. I have had these in my of fices since the early 80’s. When the grandkids asked why I have these pictures of these two people on my wall, I tell them they represent “truth and beauty.”

Albert Einstein stated, “The pursuit of truth and beauty is a sphere of activity in which we are permitted to remain children all our lives.” I absolutely love it when I start off with a tale by saying, “When I was a kid...” and our granddaughter, Julia, says, “Grandpa, you still are!”

Perhaps this Christmas gift, was not just a book about science, but an inspiration that guided me to who I am today and why I have held onto both the book and my passion for the natural world for seventy-five years.

This kids still roams the fields and woods in pursuit of a lifetime of cu riosity and marvel – every day in the field is a Christmas day.

James D. Coppinger

It’s the most wonderful time of the year! Did you know the Arts Council of Greater Kalamazoo has honored local artists, arts organizations and supports through the Community Arts Awards since 1985? With the

holiday season upon us, this truly is the perfect occasion to recognize these individuals and groups in ap preciation for the gifts that they have bestowed upon their community.

For the last two and a half years, I have been gifted the privilege of working at MRC artWorks as an Art Instructor. artWorks is a professional

working art studio and retail gallery located on the historic downtown Kalamazoo Mall. We provide adults with disabilities a safe and positive environment that focuses on an indi viduals abilities and their strengths. By encouraging and supporting our artists, it gives them an outlet to achieve creative self-expression that promotes their personal growth, dignity and self-confidence.

To my surprise, I was recently notified by the Arts Council to congratulate me as being one of three recipients to receive the Gayle Hoog straten Arts Leadership Award in Education this year. Whoa, what…I wasn’t even aware of a nomina tion! Still feeling overwhelmingly humbled and in awe as I continue to process this astonishing news.

By supporting almost 60 artists every week at artWorks, all proj ects need to be customized to each individuals abilities. I am devoted to providing our artists with on-trend ideas, tools and instructive care they need in order to be independent and successful. My purpose is to help each artist find their artistic voice and provide them with inspiration, en couragement and positivity. I believe in these wonderfully talented and remarkable souls and consider myself to be very blessed to work with them. Each day is different. It’s challeng ing and exhausting, but rewarding beyond anything I could have ever imagined. I am really proud of what I get to do everyday to help benefit our artists. I love to share our mission whenever I have an opportunity to do

so in our community because I want the whole world to know how great our little piece of artistic heaven is! Thank you to my equally creative and inspiring co-worker, Melissa Sullivan, who quietly nominated me for this award. You brought me to tears and I hope you know how much this means to me. Thank you to the Arts Council of Greater Kalama zoo for this extraordinary honor. To receive validation for something that seems to come instinctually from the heart…that astounds me. I am truly grateful to accept this gift on behalf of my service to MRC artWorks. Lastly, thank you to my dear friend, Brent Harris, (KIA Sculpture Dept. Head) who was commissioned by the ACGK to create the magnificent bronze medals for all the recipients of the Community Arts Awards. I will treasure mine forever!

For more information about all the recipients of the 2022 Community Arts Awards, please visit the ACGK website at: https://www.kalamazoo arts.org. Congratulations to all! xoxo - Bridget

MRC Website: https://mrcindustries.org Email: bridgetfoxkzoo@gmail.com bfox@mrcindustries.org Social: https://www.instagram.com/ bridgetfoxkzoo https://www.instagram.com/ mrcartworks

Photo credit: Brent Harris

“For it is in giving that we receive.” - St. Francis of Assisi

Forever is composed of nows –Emily Dickinson Traditions. Pieces of ritual, cus toms, and legacies passed down and paid forward. Abundant during the holiday season. Like a neighbor who turns on the lighted star at the top of his silo every year the day after Thanksgiving for its nightly Christ mas spirit shine until a new year begins. Or the Menorah holding eight candles poised reverently in dedication, each awaiting their time to honor. One. Two. Eight.

Sometimes a tradition begins with out a conscious plan it will become one. In one tiny moment of “now” an imprint etches in the heart for life.

A story of a young couple, and by young she was twenty-two and he was twenty-one. They were also young in marriage, just shy of two months until their second wedding anniversary.

They were growing up quicker than they might have wished for at that age when it feels like life doesn’t speed by quick enough and longing is for the future “now.” Parenthood to a ninemonth-old daughter and financial hardship can influence a faster aging process.

It was Christmas Eve, and their home was filled with a sleeping infant, cloth diapers, food, and electricity. The blessings of health, warmth, and security. What it didn’t have, though, was a Christmas tree. Presents to pile under it not important, but the spirit of a lit tree whispering Merry Christ mas was important to this newlywed, even newer mom.

With gathered coins in hand, this mom made her way to the local store hoping to buy a small Christmas tree. Maybe even an ornament or two if coins remained after buying a light

strand. She was greeted by an Earth angel disguised as the owner who gave her the tree. The box of twelve orna ments, also discounted that late in the season would soon adorn that lit tree. Imagine, then, an infant with eyes of wonder held in the arms of a mother, together taking in the spirit of Christ mas, Merry, Joy, Peace, Hope, Love.

Fast forward ten, twenty, forty, fifty years and counting and a handful of those same twelve ornaments are gently taken out of a box and placed on a Christmas tree. A tree purchased on Christmas Eve. Tradition. Cre ated by that once infant with eyes of wonder who grew up loving the legacy story of her first Christmas.

This now adult experimented with modifying tradition by buying a tree several weeks ahead of Christmas along with extensive home decorating. Done so with a blend of gratitude that

she could, and a feeling of “making up for” the perceived hardship her mom had known on a certain Christmas Eve. Yet. Her heart felt out of place. She stopped decorating throughout the home. She re-implemented tree buying on Christmas Eve.

Now her heart is home. Each year she revisits what her eyes saw that first Christmas Eve. The abundant gifts that stacked higher than that tiny lit tree. How she took in the tradition of being present in the Christmas spirit and not present in materiality. The gifts of Merry, Joy, Peace, Hope, and most of all Love in the gentle glow of a lit tree.

Christine Hassing Teaching, Coaching, Authoring, Inspir ing Reframed Stories of Life

Alas, another of life’s imponderable questions, along with: do fish sleep and will the Lions ever win the Super Bowl? Actually the pumpkin pie question is interesting and very rel evant to the season. It turns out that it depends on the amount of sugar in the pie, not only pumpkin but sweet potato, apple, cherry, etc. High sugar levels and acid curb microbial growth, thus making bacteria growth unlikely. Some pies will be fine at room temperature, but some might not. To be safe, says Benjamin Chapman, Director of the Safe Plates Program at North Carolina State University, refrigerate homemade pumpkin and sweet potato pie. However, if a store-bought pie was sold at room temperature, you can keep it out. But also refrigerate bread pudding and any baked goods with crème cheese frosting, custard, or cheese filling. Have you ever licked your fingers when testing cookie dough? (Be honest, who hasn’t?) Well that’s a big no-no, even if it has no eggs. Surpris ingly, the culprit is the flour. Patho gens like E.coli can contaminate grain while it’s still in the field or flour while it’s being made. Steps like grinding grain and bleaching don’t kill harmful germs. Only cooking does! So always wash your hands and all surfaces after handling raw flour.

Speaking of washing hands, make it a point to wash your hands often while preparing meals. That means not just before you prep, serve, or eat food, but after you touch your nose or handle raw meat, poultry, seafood, eggs, or flour.

Another mistake is to only rely on hand sanitizer. While it kills most germs, it doesn’t when it comes from norovirus, the stomach bug virus that peaks in winter and spreads from person to person or via contaminated food.

It’s common to leave left-overs out during family get-togethers. Leaving perishable foods out at room tem

perature is an invitation for bacteria that cause food poisoning. Simply reheating may destroy bacteria but not its spores or toxins, which can cause diarrhea or vomiting. It’s best to refrigerate leftovers within two hours of cooking time. If there’s an abundance of leftovers, you can freeze them.

Some look forward to making home made holiday treats such as eggnog. Under cooking the eggs is the big danger there and no amount of rum, brandy, or other spirits will make up for undercooked eggs. This also goes for homemade ice cream, mousse, and tiramisu. To be safe, gradually

heat the mixture until a food ther mometer registers 160 degrees, or use pasteurized eggs. Pasteurized eggs are typically used in store bought eggnog, but check the label to be sure. By the way, a food thermometer is one of the essentials to any kitchen. They’re easy to read and not too expensive. If you don’t have one, this is a good time to ask for one from Santa.

Another use for a thermometer is roasting poultry. The temperature should read 165 degrees at the thick est part of the breast. The same Bruce Chapman says that’s the only safe way to tell if the chicken or turkey is done. Forget the adage of “roast poultry until the juices run clear.” And don’t rely on the pop-up indica tor; it’s been proven to be unreliable on several occasions.

I hope this provides you with some suggestions to prevent your holidays from being unhappy. In the mean time, MAKE it a great day and remember kindness never goes out of style. Also kindness is a gift that never has to be returned.

Till next time,

Ken Dettloff ACE

Certified Personal and Brain Health Trainer

The Fountains as Bronson Place

Midwest Morsels: Serving up a flavorful slice of Midwest life! Recipes

is a super-special recipe I made sure to include in this book, too.”

Nationally renowned recipe devel oper and locally known food colum nist, Laura Kurella is celebrating her twenty-year milestone as a food jour nalist through the release of a new recipe memoir, Midwest Morsels: Memorable Recipes and Reflections (Reality Based Books 11/2022).

“I call it a recipe memoir,” Kurella said smiling, “because it contains rec ollections from my life’s journey, the marvelous foods I encountered, and the recipes they inspired me to cre ate, so it is truly my life’s food story, as told through recipes. How cool!”

Reaching back to her ancestral roots in the “Old Country” of East ern Europe, Kurella details life from childhood to present in Midwest Morsels giving readers a sampling from all aspects of her life, including intimate portraits and profiles of her siblings and parents, too.

“I was thrilled to be able to include my siblings in this book,” Kurella said, “because they all have what I like to call a little “MacGyver” in them, and all possess great recipe development skills, too! It is a gift that both our parents gave us, and our mom expressed through amazing pastries, especially her nut roll, which

Taking readers from old and beloved childhood recipes and her own versions of beloved dishes of Calumet region and Chicago area food, Kurella then whisks through adult life, recounting the joys of ex periencing Great Lakes region food and fresh-picked Michigan produce, which she credits for inspiring her through it becoming her muse.

“Michigan’s amazing fresh produce triggered a deeper desire to develop interesting recipes,” Kurella said, “taking me from recreating restau rant dishes at home to a new level of creating new and different ways to cook up produce into fabulous-tast ing food. I was just so struck by how amazing the flavor of fresh-picked produce is. It is clearly an elevation from what you find in store-bought produce. So much so that it could not help but become my muse!”

Closing with a special bonus sec tion she amusingly titled: “Winners, Wieners and Secrets,” Kurella offers one final, brief highlight reel into her world that features both the actual winning recipes and her own vivid food styling and photography depict ing them, and before closing, takes the time to kindly share some of her favorite award-winning recipe writ

ing secrets, as well.

“I truly believe that my awardwinning recipe achievements have all been strongly influenced by the grace of God,” Kurella said. “I cannot even take a single food photo without first calling out to Him for lighting help,” she said with a smile. “I also firmly believe that the early exposure to Eastern European cuisine and the amazing melting pot of foods that I got to graze on throughout child hood in Whiting, Robertsdale and Calumet region has had a positive impact, and my exposure to the Great Lakes region and Michigan fresh produce put the icing on the cake. I thank GOD, the Calumet region, the Chicago area, Indiana, Michigan, and of course the mighty Midwest for availing me to develop this collection of “keepers” that I’ve stashed into my new memoir!”

Taking readers from ancestral Eastern Europe recipes to modern Midwest food, with a few signature award-winners tossed in the mixed too, Midwest Morsels is a bio-comecookbook that offers close to one hundred mouth-watering ways to add some mighty Midwest flavors into your life, and a storyline that makes this book a delicious read through!

“Hitting a twenty-year milestone,

and well over a thousand food col umns tapped out in the process, is a good reason to celebrate,” Kurella said, “and we need some ‘happy’ after the last couple of years of sad ness that we all have been dragged through. To me, food is fun, flavorful, fascinating, engaging, and it’s always there to help us through all those tough times that our lives endure. I feel so blessed to have grown up sur rounded by so many amazing recipes and am just thrilled to be able to share them with the world. My hope is that they bring all the joy they have brought to my family, help make a positive difference in the lives of oth ers and become a flavorful legacy that provides these recipes to others well after my own life is through.”

Midwest Morsels will be avail able in both economy softbound and premium hard bound editions and a special show debut discount will be offered at this event, and afterwards through Laura’s official website, or by emailing midwestmorsels@yahoo. com.

Photographer: Laura Kurella

1/3 cup raisins

2 tablespoons water

1 teaspoon pure almond extract

3 cups coarsely chopped, peeled apples, tossed with 2 tablespoons lemon juice

1/3 cup plus 2 teaspoons sugar, divided use

3 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

2 tablespoons butter, melted 2 tablespoons light oil 8 sheets phyllo dough (1/4 of the package)

Preheat oven to 350 degrees. Microwave raisins with water on high for 1-1/2 minutes, add almond extract, stir, rest for 5 minutes then discard liquid. In a large bowl, com bine raisins, apples, 1/3 cup sugar, flour, and cinnamon. Mix well then set aside. In a small bowl, combine

melted butter and oil. Place one sheet of phyllo dough on a work surface covered in parchment paper larger than the sheet. Brush/sprinkle lightly with butter mixture. Repeat 7 times then spread apple mixture over top to within 2 inches of one of the long sides, leaving about an inch on both short sides. Fold the short side edges over filling, then carefully roll up jelly-roll style, using parch ment, starting from the side without the 2-inch border. Transfer roll to a baking sheet. Brush with remaining butter mixture and sprinkle with re maining 2 teaspoons of sugar. With a sharp knife, cut diagonal vent slits in top of strudel then bake until golden brown, about 35-45 minutes. Cool on a wire rack then, if desired, dust with powdered sugar before serving.

Yield: Approximately 15 flutes (8 servings)

1 jar Heinz 57 Roasted Garlic Cu linary Crunch Sauce, divided use

4 ounces cream cheese, at room temperature

4 ounces shredded Monterey Jack cheese

1/2 cup freshly grated Parmesan

1/4 cup mayonnaise

1 tablespoon fresh minced rose mary (or 1/2 tablespoon dried)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

3 tablespoons fresh-snipped chives (optional)

10-ounces frozen leaf spinach, thawed, drained well

14-ounces canned small artichoke hearts, drained well

1 pkg egg roll wrappers

Oil, for cooking (or nonstick cooking spray for alternate cooking method)

1/3 cup of melted butter

1/4 cup extra virgin olive oil

Stir the jar of Roasted Garlic Culinary Crunch well then measure out 1/4 cup and place in the bowl of a food processor. Add cream cheese, Monterey Jack (or provolone), Par mesan, mayonnaise, rosemary, salt, pepper, and chives (if using). Process until smooth and well blended, then stop the processor. Using your hands or the back of a spoon, squeeze/press all the liquid from spinach, getting it as dry as possible, then add it to the processor bowl, and process until blended well. Drain artichoke hearts well, then chop coarsely by hand, or add artichokes to the processor bowl and pulse them for a finer dice, if desired. Line a pan (that will fit into your freezer) with plastic wrap, parchment, or wax paper and set aside. Move filling to a bowl and add artichokes, if chopped by hand and stir together. Place about 3 table spoons of filling on the center of an egg roll wrapper. Spread filling out to a strip 1 inch wide by 5 inches long, then wet edges of dough with

water and roll up according to egg roll wrapper package instructions. Place filled flute onto the prepared pan and repeat with remaining wrap pers. Place pan of filled flutes into the freezer to rest/set up.

To prepare Dipping Sauce: In a small bowl, using a small whisk, combine remaining Roasted Garlic Culinary Crunch Sauce with the melted butter and olive oil. Whisk until well blend ed then set aside in a warm spot.

To Fry Flutes: In a Dutch oven (to prevent spatter) bring 1 to 2 inches of your preferred oil to 360 degrees. Carefully lower the flutes into hot oil and cook, turning, until they puff up a bit and brown nicely, about 6 to 8 minutes. Drain on a wire rack, or drain cloth/paper, for 3 minutes be fore serving. To Air Fry or Bake: Pre heat the oven to 400 degrees. Spray rolls (on all sides) with cooking spray then bake, turning halfway through cooking time, until slightly puffed and nicely browned on all sides, about 10 to 15 minutes. Slice rolls in half, on a diagonal, if desired, and serve with Garlic Butter Sauce. ~

7 tablespoons butter, divided use 2/3 cup heavy cream

12 eggs

1 1/4 cups sugar, divided use

2 teaspoons pure vanilla extract

1 lemon (zest only)

1/4 cup all-purpose flour

5 tablespoons cornstarch, divided use

2 cups tart Michigan Cherries (fresh or frozen)

1/4 teaspoon cayenne powder (the “Zing), optional)

1/2 cup cold water

Preheat the oven to 325 degrees. Place a large brownie or lasagna size pan in the oven and then fill to a 1/2-inch depth of water. Line the sides of a 9-inch springform pan with a 4-inch collar of parchment paper then cut a circle to fit the bottom of the pan, overlapping sides slightly, then set aside.

In a small saucepan over medium heat, whisk cream cheese and 6

tablespoons butter until smooth. Remove from heat and whisk in cream until smooth then set aside to let cool. Separate eggs, reserving 6 yolks for another purpose. In the bowl of a stand mixer fitted with a whisk, beat 12 egg whites until you see soft peaks. Slowly add 3/4 cup sugar while continuing to beat until shiny peaks form. While whites beat, in a separate large bowl, using a hand whisk, whisk 6 egg yolks until smooth, then slowly drizzle in cooled down cream cheese mixture, stirring until evenly combined. Whisk in vanilla and lemon zest just to combine then, in a sifter utensil, combine flour and 4 tablespoons of the cornstarch then sift into cheese mixture making sure to avoid any lumps. Once egg whites form shiny peaks, fold one third of the whites into the cheese mixture, then fold in remaining whites until thoroughly combined.

Pour batter into prepared spring form pan then carefully lower cake into the water-filled pan that’s been preheating in oven. Bake for 25 min

utes, then reduce heat to 280 degrees. Bake for an additional 55 minutes, or until the cake has risen to almost double its height and center cracks. (Crack will disappear as cake cools) While cake bakes, make Michigan Cherry “Zing” Topping. Wash, stem, and pit cherries, if needed. In a medium saucepan, combine remain ing tablespoon of butter, remaining 1/2 cup sugar, remaining tablespoon cornstarch, cayenne, and water. Over medium heat, stir until cornstarch liquifies and mixture begins to boil. Reduce heat to a simmer, then cook while stirring, until thickened and slightly reduced, about five minutes. Allow to cool completely. When cake finishes baking, remove springform pan from water bath and set on stove. Loosen rim from pan with a knife; remove foil. Remove the rim from pan; remove paper. Serve cheesecake warm, sprinkled with powdered sugar then topped with Michigan Peppered Cherry Topping. Store cake and top ping in refrigerator. ~

As I write this, we are amid an unprecedented streak of warmerthan-usual temperatures. Imagine two weeks of weather in the ’70s in early November! We haven’t even had a hard frost yet, so my spring wildflower seeds have yet to be sown. Amazing and wonderful! But the forecast for three days from now calls for snow. How like the adage about Michigan weather changing every 15 minutes!

This weather rollercoaster is directly related to my pondering about the upcoming winter weather forecast, as was recently published by the National Oceanic and Atmospheric Administration (NOAA). We are due to experience our third consecutive La Nina winter. Notably, this has only happened twice before since recording such conditions began in 1970. The prediction calls for us to have another “unusual” winter compared with years past. According to the records, there has never been an instance of a fourth La Nina in a row.

Many people are familiar with La Nina’s opposite, the dreaded El Nino winter seasonal designation. Corre sponding to the coming of the Christ Child at the end of the calendar year, El Nino patterns result from unusu ally warm water in the coastal areas of the equatorial Pacific Ocean. This warm water disrupts and weakens

the usually strong trade winds from the south that might normally collide with colder polar wind patterns. The result is fewer bone-chilling, backbreaking winter storms for those living in the Great Lakes. Like other environmental phenomena, this may be good news for us, but the pattern is typically experienced as severe storms and flooding in South America that extends into the southern US.

On the other hand, La Nina climate patterns result from opposing circum stances. The waters off South America are cooler than usual. The air over the cooler water pushes jet stream winds in the upper atmosphere farther north and into more direct contact with polar air currents. Colder tempera tures and more snowfall are expected from these atmospheric interactions.

Although scientists are unsure what drives these cyclic atmospheric oscillations, it is unusual for the same patterns to repeat three years in a row. The winters of 1975-76 and again in 2000-01 followed these patterns. Record snowfall occurred in the last of the “three-peats” and gifted us with over 87 inches of snow compared to our usual seasonal average of about 70 inches.

The most striking pattern I have noticed in these La Nina winters is the temperature variability. Perhaps

others disagree, but I would rather have snow come and stay, even if there are many inches. I love the cold, crisp, quiet mornings accompanying a winter snowfall. I get it shoveled, having retired from that practice and after I sprinkle some salt on the side walk, I’m good to go for days. These La Nina years, however, are marked with warmer spells that melt the snow during the day, only to have it refreeze at night, resulting in a heavy, slushy mess that becomes a hard, icy mess overnight. I prefer snow to ice on the roads and sidewalks any time!

Our proximity to bodies of water makes predicting weather so much more interesting in Michigan versus parts of the western upper Midwest. Iowa, for example, gets roughly half the snowfall of Michigan and Wis consin but is significantly colder. Of course, the Great Lakes, and for us, Lake Michigan, play a significant role in the amount of precipitation we receive, whether it’s rain or snow. This fall season has been unusually warm, resulting in higher lake temperatures than average. As cold air passes over the lake, it picks up moisture and (you guessed it!) lake effect snow bands bring us inches of white fluff! So light, in fact, that lakeshore natives have been known to clear it away with a leaf blower!

Many articles have been published about the effects of temperature and precipitation variability on what we previously thought of as traditional Michigan winters. These short-term temperature swings are, at least in part, responsible for dwindling lake ice cover in the entire Great Lakes region. Stable, long-term ice keeps temperatures colder with less pre cipitation. Repeated warming trends throughout the winter have recently resulted in thinner, less persistent ice cover over all five lakes, enhancing the variability of freeze-thaw cycles. If skiing, snowmobiling, and ice fishing are your winter passions, these are not the best of times. It might be best to take up ice skating in a rink.

As for me, I just bought an entire set of the best all-weather tires I could afford. My plow service is paid, and my snow scraper/brush is in the car, along with a couple of blankets and my emergency battery charger. I want to say that I’m ready for whatever comes, but I’ll keep my fingers crossed – just in case!

Cheryl Hach Retired Science Teacher Kalamazoo Area Math and Science Center

From young students to seniors, many people in Kalamazoo are happy to have a place to recycle the FOAM they find in their hands once it has served its purpose. We all realize that this form of plastic never goes away— at least not during our lifetimes!

There are many volunteers that help assure that EPS Foam recycling continues in our community, from dedicated green teams at our local churches, folks at senior villages, students at our colleges, our hospitals and many environmental groups right here in Kalamazoo. We hope to see FOAM collections in the future at our Kalamazoo area schools. What a great project for school EarthCare Teams!

It is inspiring to see several seniors (average age of 80), at Friendship Vil lage, caring for our Earth by making sure that any foam used for foodser vice (or otherwise) gets recycled. They collect it monthly and store it in a generous resident’s garage, until it’s picked up by a volunteer with  Hope for Creation, a grassroots interfaith environmental group that supports faith-based climate action in the Kalamazoo area.

EPS Foam—NOT to be referred to as ‘Styrofoam’--- is technically known as Expanded PolyStyrene and the DART Container Corpora tion in Mason, Michigan, has figured out a way to recycle and repurpose this foam that pollutes our earth. ‘Styrofoam’ is actually a brand name that Dow Chemical has put on their products and Dow does not recycle their foam. DART is unable to recycle

any insulation that is made by Dow since it contains flame-retar dant.

DART has been recycling/repur posing foam since the ‘60’s when McDonalds had foam packaging for their hamburgers!

DART accepts all #6 EPS Foam and anything else used for packag ing that is hard and breaks off with a “snap”. Packaging peanuts are not accepted. At the facility in Mason, they run it through a machine called a “Densifier” which flakes the foam down and packs it into “bricks” ~40 pounds in weight. One pallet of many bricks weighs about 700 pounds and is transferred by semi-truck to a stateof-the-art facility in Indianapolis for repurposing into picture frames, clip boards, combs, rulers, crown molding and other products.

Foam Collection in the City of Kalamazoo officially began in April of 2021 after Rick Welch and I intro duced the idea to Hope for Creation in the midst of Covid 2020 to take on as a worthwhile grassroots project. Some of the 13 churches associated with Hope for Creation had already started collecting foam in creative ways. Back in 2017, the EarthCare Team at Unity Church of Kalamazoo asked congregants to bring their foam to church on a scheduled Sunday (quarterly). We stacked the foam in a hallway by the door as people walked in. After the Worship Service, a few of us stuffed the foam into vehicles to take to a members garage to save until

the following Sat urday when it could be delivered to Cooper Township’s quarterly col lection. A devoted Environmentalist at St. Luke’s Episcopal started ac cepting foam from fellow congregants in the parking lot between their two morning Services. She still does this and fills up her large SUV monthly and then stores the foam in her ga rage until it is a Collection Saturday!   As more people began discarding foam in a responsible way, the need to expand collection in Kalamazoo became apparent. Rick Welch wrote a proposal to the Environmental Con cerns Committee, a subcommittee of the City Commission, which was later adopted by a unanimous vote in favor of moving forward with the project. It was agreed that the first year would be a ‘Pilot Project’ with all volunteers collecting the foam and communicat ing with DART.

After hitting the wall in finding a centrally located warehouse space, Chris Howard, with LC Howard Trucking Company, offered one of his retired semi-trailers to store the foam between DART pickups. The 53’ semi-trailer is the same size as the DART trailer that picks it up. Patrick Herschberger, a local artist, was hired to paint a beautiful mural on the side of it with a social justice theme.

The FOAM trailer is housed in the parking lot at Mayors’ Riverfront Park, 251 Mills Street, 49048. The citizens of Kalamazoo

are most grateful for this centrally located space, the 50 (or so) volunteers who have helped pack the foam into large bags on collection days, the ten congregations in the area that contin uously collect at their church building and most importantly all of the people who save their foam for three months and then transport it to the site before the DART pickup!

Now a permanent city program administered by Wendy Burlingham with the Department of Public Ser vices, the schedule for Foam Collec tions can be found in the quarterly View from the Curb mailed to those residing in the city or at www.ka lamazoocity.org under EPS FOAM RECYCLING.

The next collection is on Dec 31st from 10am-1pm to accommodate extra foam accumulated during the holidays. THANK YOU for sav ing and recycling it!

Meanwhile, are you interested in being a volunteer that helps with the citywide collections in late December and the 4th Saturdays in April, July and October?

It is LIGHT work! And we will be celebrating Earth Day together on April 22nd!

If so please contact our City’s Pro gram Administrator: burlinghamw@kalamazoocity. org YES! We need you!

Nancy (Ana) Appel

Museum to Host March 6 virtual

FREE december Events

Through December

Wonder Media: Ask the Questions, Kalamazoo Valley Museum

Through February 27

Exhibit: A HeLa Story: Mother of Modern Medicine Kalamazoo Valley Museum

Thurs., Dec. 1 – Tues. Dec. 17

Signature Artists Annual Gallery Carillon Center, 6762 South Westnedge in Portage

Thursdays, Dec. 1,8,15,22,29 Open Mic on the Vine, 5:30-6:45 Satellite Records, Kalamazoo

Thurs., Dec. 1 – Sat., Dec. 3

Bethlehem Journey: A Living Nativity, Thurs. 6-8, Fri. 6-8:30, Sat. 5:30-9, First Reformed Church of Portage

Thursday, December 1

Holiday Craft Workshop, 6:30, Parchment Library, Register

Thursday, December 1

Team Trivia: Food & Drink 7pm, Richland Library, Register

Thursdays, Dec. 1,8,15,22,29 Open Mic Night, 7-9pm Final Gravity Brewing, Kal.

Fri., Dec. 2 – Sat., Dec. 3

Holiday Greens Sale, Fri. 9-4, Sun., 9-3, Zhang Portage Community Senior Center

Friday, December 2

Memory Café for people with mild Dementia & their care partners, Paw Paw Library, 10:30am-Noon

Friday, December 2

Eccentric Day, 12-11pm Bell’s Eccentric Café

Friday, December 2

Art Hop, Downtown Kalamazoo & Vine Neighborhood, 5-8pm

Friday, December 2

Pre-Kwanzaa Bazaar, 5-9pm Black Arts & Cultural Center

Friday, December 2

Art Hop Community Response Performance: Yolanda Lavender 6-7:30pm, Kal. Institute of Arts

Friday, December 2

Art Hop: Kalamazoo Mandolin & Guitar Orchestra - Holiday Music, 6pm & 7:15pm Kalamazoo Valley Museum

Saturdays, Dec. 3,10,17

Kalamazoo Farmers Market Season Extended! 8am-12pm 1204 Bank St., Kalamazoo

Saturday, December 3

Buy Local Art & Gift Fair, 9-4 Kalamazoo Nature Center

Saturday, December 3

European Christmas Bazaar 10am-2pm, Kalamazoo Latvian Center, 100 Cherryhill Road

Sat., Dec. 3 – Sun. Dec. 4 Christmas Craft Show, Sat. 9-4, Sun., 10-4 Wings Event Center

Saturday, Dec. 3,10, 17

Space Discovery Days, 10am-12pm & 1:30-4pm Kalamazoo Valley Museum

Saturdays, Dec., 3,10

Holiday Farmers’, Artisan & Craft Market, 10am-2pm Plainwell City Hall

Saturday, December 3

Traditional Holiday, 6-8pm Celery Flats Historical Area

Sunday, December 4

Michigan Made Holiday Shop 11am-4pm, The Bellflower 4700 West D Ave., Kalamazoo

Mondays, Dec. 5,12,19,26 Parchment Update Interviews Parchmentlibrary.org

Mondays, Dec. 5,12,19,26

Team Trivia at Old Burdick’s Wing’s West, 7-9pm

Tuesday, December 6

Virtual ARTbreak: Unmasking Masculinity Catalog Launch Noon-1pm, events@kiarts.org

Tuesday, December 6

WMU Concert Band 7:30pm, Miller Auditorium

Tuesday, December 6

WMU: Birds on a Wire, 7:30 Dalton Center Recital Hall

Wednesday, December 7

Community Arts Awards, 5:30pm, Gull Lake Center for the Arts, 7753 North 34th Street, Richland

Wednesday, December 7

Holiday Chocolate & Parchment Wassailing, 6-8pm, Parchment Library & other Parchment locations

Wednesday, December 7

WMU Campus Choir, 7:30 Dalton Center Recital Hall

Friday, December 9

Moonlight Madness, until 11pm Downtown Kalamazoo

Saturday, December 10

The Christmas Craft Show 9am-3pm, Kalamazoo County Expo Center

Saturday, December 10

Annual Cookie Fest, 9am-1pm Scotts United Methodist Church 8458 Wallene St., Scotts

Saturday, December 10

Art Detectives: Paper Planes 10:30-Noon, ages 4-8, Kalamazoo Institute of Arts

Sunday, December 11

2nd Sundays Live Concert Series: Allegan Brass Collective: Christmas favorites, 2pm Parchment Library

Monday, December 12

Parchment Book Group: Woman of Troublesome Creek, 6pm, Parchment Community Library

Tuesday, December 13

ARTbreak: Live Salon, 12-1pm Kalamazoo Institute of Arts

Wednesday, December 14

Bird & Coffee Chat: Rare Birds Of Michigan, 10am on Zoom Kellogg Bird Sanctuary

Wednesday, December 14

Book Discussion: 1000 Years Of Joys & Sorrows, 2-3pm Kalamazoo Institute of Arts

Wednesday, December 14

Classics Film Club, 7pm Richland Community Library

Thursday, December 15

The Heartbreak Book Club: The Matzah Ball by Jean Meltzer 6:30-7:30pm, Paw Paw Library

Wednesday, December 21

Santa at the Library & Photos 6-8pm, Paw Paw Library

Thursday, December 22

Team Trivia: Michigan History 7pm, Richland Library, Register

Tues. Dec. 27 – Fri. Dec. 30

Space Discovery Days, Ages 5+ 10am-12pm & 1:30-4pm Kalamazoo Valley Museum