Up North Voice - April 2022 by Up North Voice

Read us online at UpNorthVoice.com! Where's

the

Meat ?

See pages 9-12!

Vol. 13, Issue 4

Crowds ‘pour’ into West Branch WEST BRANCH – The West Branch Merchants Association is sponsoring its annual Art and Wine Walk on April 30 from 5-9 p.m. Downtown West Branch businesses with partner with local artists for the perfect evening. Each shop will host an area artist and their work, along with Michigan wines and hors d' oeuvres. Wine is complimentary, graciously provided by 20 participating businesses. Visitors who complete a punch card by visiting all the businesses will be entered into a random drawing for dinner and a movie for two. Fourth Street Gift and Gallery is also holding a raffle for a gift basket, with proceeds to benefit their annual scholarship program. ▪ See Art and Wine Walk map and pullout on pages B 5-8.

WEST BRANCH

Art & Wine Walk

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See pages 5B-7B!

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Strengthening the communities of Northeast Michigan

April 2022

IN THIS ISSUE:

Winter sports wrapped up across the Up North Voice coverage wrapped up with the boys basketball playoffs. Grayling High School won its first regional title since 1957 with a 52-40 win over Sanford-Meridian. See more basketball photos on pages A 14-15.

Below: Mark Vick cuts down the net when Oakland won its league championship. Left: Mark Vick HLHS Class of 1995, (center) receives his induction from Oakland University Athletic Director Steve Waterfield, Left and Glenn McIntosh, Current Senior Vice President for Student Affairs & Chief Diversity Officer (and Strength Coach to the 2005 Oakland Basketball Team)

Comfy Chair A-4 Where’s the Meat A 8-11 Hoops Wrap up A 14-15 Kittle Road A-16 Cost of freedom A-17 Grayling Awards A 18-19 Eagle Voice B-1 Fairview MMA – B 8-10

Cabin watercolor by Richard Rensberry

Art at the Steiner Museum

Houghton Lake native named to Oakland Hall of Honor

Editor’s note: Read the complete story about Vick’s induction on Thursday, March 30 at UpNorthVoice.com HOUGHTON LAKE – Houghton Lake native Mark Vick’s basketball career has taken him down some interesting avenues and garnered him some impressive honors of the years. But none could top the one he’ll be receiving from his alma mater, Oakland University. Oakland recently inducted him into its Hall of Honor for his accomplishments when he was coach, leading the school to its first ever NCAA tournament berth. Vick played high school sports at Houghton Lake, where his athletic skills were good enough to earn him

All-State and All-Conference honors before graduating in 1995. He attended Central Michigan University in Mt. Pleasant, where he graduated with a B.S., and was student manager and camp counselor at CMU from 1997-2003. He received his M.S. at Florida State. From 2004-08, Vick was the men’s assistant basketball coach, video coordinator and camp director at Oakland University from 2004-08. He later became assistant men’s basketball coach, video coordinator and camp director at Rice University in Houston from 2008-2012. As well as coming back to coach at Houghton Lake, Vick was the varsity girls’ basketball coach at Hale

High School from 2012-13, before being hired to coach the Kirtland Community College women’s basketball team for the 2013-14 season. With 25 years of coaching experience at the youth, high school and college levels Vick can count among his accomplishments at Mid-Con Conference (now Summit League) tournament championship. He’s also led his teams to the Collegeinsiders.com tournament and MCCAA NJCAA post-season appearances. Four of his former players have gone on to play in the NBA. ▪ Read the complete story at UpNorthVoice.com

COMINS - With spring’s great awakening just around the corner, Artists of Oscoda County would like to invite Oscoda County artists to share their work in this year’s Art at the Steiner Museum show, entitled “The Artists of Oscoda County Past, Present & Future.” This is a celebration of Oscoda Counties’ innumerable visual Artists, and the Steiner Museum will once again be host to the Oscoda County Fine Art Show for 2022. This year’s event will feature artists of all ages in various mediums including, painting, photography/computer art, rendering/ illustrations, mixed media, and sculpture/3D. If you are an Oscoda County artist and would like to have a piece of your work in the show, please call 989-889-1742 for information and an entry form. Artists of Oscoda County will also be present at the annual Steiner Museum Pancake Breakfast if you would like to stop by in support of the arts and chat.

Out & About - April 2022 Editor’s Note: Out & About is a courtesy for non-profit and community groups in Roscommon, Oscoda, Crawford, Otsego, Ogemaw, Iosco, Montmorency and Alcona counties. To have your event included email info@UpNorthVoice.com. Be sure to include address and contact information. Do no include prices. For prices on display advertising please email Alesia@UpNorthVoice. com or tracy@upnorthvoice.com. CRAWFORD COUNTY: Grayling, Frederic, Lovells April 2 – AAV Member “Thank you” Party (Only AAV members), at 6 P.M., AuSable Artisan Village 5 – Spring 2022 Watercolor Painting, at 5:30 P.M., Kirtland Community College, 4800 W. Four Mile Road 5 – Food Pantry Stocking, from 4-8 P.M., Gray Rock Pub 6 – BLS for health professionals’, at 5 P.M., Kirtland Community College, 4800 W. Four Mile Road 7 – Medicine Shoppe BINGO, everyone is welcome to play free for a chance to win coupons, starting at 3 P.M., Commission on Aging 9 – EUCHURE TOURNAMENT, Registration at 6 P.M. Starts at 6:30 P.M., American Legion (Buy-in required) 9 – Breath Life into your Art, at

1:30 P.M., AuSable Artisan Village 11 – Paint Pantry, 1-3 P.M., Commission on Aging, (Reservations required, 989-348-7123) 14 – Crawford County veterans’ hour, 10 a.m. 106 S James Street in Grayling. 16 – Easter Egg EXTRAVAGANZA, at 10 A.M., Hanson Hills 16 – Easter Fun (for ages 10+), at 9 A.M., AuSable Artisan Village 21 – Business Expo, at 3 P.M., Kirtland Community College 21 – Spring Fling Luncheon, at 11:30 A.M., Crawford County Commission on Aging (RSVP first, 989-348-7123) 23 – Celebrate Earth Day! At 10 A.M., AuSable Artisan Village 25 – Foot Clinic, at 1 P.M., Crawford County Commission on Aging, 308 Lawndale 26 – Monthly Birthday Lunch, at 11:30 A.M., Crawford County Commission on Aging, 308 Lawndale Street 28 – Business After Hours Canoe Marathon Event, at 5:30 P.M., Paddle Hard Brewing 30 – Girls Varsity Softball, at 10 A.M., Grayling High School, 1135 N. Old 27 30 – Chickens in Watercolor, at 1 P.M., AuSable Artisan Village 30 – Create a Mother’s Day Cookie Boquete, at 10 A.M., AuSable Artisan Village 30 – Pickleball, all are welcome

from 9-11 A.M., Located at the new Senior Center just east of Grayling on M-72 Crawford County Extras: Weds. – BINGO Night, at 7 P.M., Rolling Oak Brewery, 509 Norway Street Weds. – Wii Bowling Team, at 1P.M., Commission on Aging 1st Sun. – American Legion Breakfast Buffet, at 9 A.M., American Legion 1st Tues. – Friends of a Feather, Quilting Group, from 9 A.M. – 4 P.M., Commission on Aging 1st Wed. – Grayling Sportsman’s Club, at 3 P.M., Grayling Sportsman’s Club, 6990 Old Lake Road 2nd Mon. – American Legion Post Meeting, at 7 P.M., American Legion, 106 N. James Street 2nd Thurs. – Families Against Narcotics, at 6:30 P.M., St. Francis Episcopal Church, 6441 W. M-72 3rd Weds. – Alzheimer’s Support Group, at 11 A.M., The Brook, 503 Rose Street ROSCOMMON COUNTY: Roscommon, Higgins Lake, Prudenville, Houghton Lake, St. Helen April 8 – Video Game Night, from 6 P.M. to 10 P.M., Artesia Youth Park and Community Center, 1800 S. Loxley Road 9 – 1st Annual CASINO Night,

at 5 P.M., Houghton Lake Playhouse 14 – B2B Breakfast, at 8 A.M., Village of Roscommon offices 16 – EASTER EGG HUNT, at 10 A.M., 1301 W. West Branch Road in St. Helen 22 – Houghton Lake Trail Run, at 12 P.M. 22-24 – Mystical Retreat Weekend, starting at 2 P.M. Fri. ending Sunday at Noon, Lakeside Resort & Conference Center, 100 Clearview Drive 23 – Twisted Winter Tour Stop 4, at 3 P.M., 8009 Amvet Drive 27 – Business Expo, at 4 P.M., Northern Michigan Banquet & Event Center, 7784 Stone School Road Roscommon County Extras: 1st Thurs. - Veterans Coffee Hour, at 9 A.M., Roscommon County Airport, 5218 E. Houghton Lake Drive ▪ See OUT & ABOUT on page 3

Up North Voice A Division of AuSable Media, LLC A veteran-owned business located at 709 Lake Street, PO Box 113, Roscommon MI 48653 “Friend, guide and companion of all good people”

Up North Voice is published monthly and distributed in Roscommon, St. Helen, Houghton Lake, Higgins Lake, Grayling, Lovells, Waters, Gaylord, Johannesburg, Lewiston, Comins, Atlanta, Mio, Fairview, McKinley, Rose City, Luzerne, Lupton, West Branch, Skidway Lake, Hale, Glennie, Curran, Tawas City, East Tawas, National City, Whittemore, Prescott, AuSable and Oscoda. It is available at newsstands or annually for $40. Stories, advertisements and photos are copyrighted and may not be reproduced without the express written permission of the publisher. UpNorthVoice.com is updated daily with breaking news and photos. 989-275-1170

Page 2 April 2022

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Out & About Continued from page 2

2nd Sun. – VFW Country Breakfast, at 8 A.M., VFW Post 4159 2nd Wed. – Board of Commissioners’ Meeting, at 9 A.M., 500 Lake Street IOSCO COUNTY: Hale, Whittemore

April 9 – Craft Show, at 9 A.M., American Legion, 900 East Lincoln Street 19 – Chamber Meeting, at 7 P.M., Whittemore Chamber of Commerce, 405 E. Sherman Street 23 – Spring Craft Show, from 9 A.M. to 3 P.M., Whittemore Chamber of Commerce Mons. – BINGO Night, at Whittemore Chamber of Commerce at 6:30 P.M. OGEMAW COUNTY – West Branch, Rose City, Lupton April 2 – Spaghetti Dinner Fundraiser, from 12 P.M. to 6 P.M., at Clear Lake Bar to benefit Ogemaw Nature Park Deer Refuge. 6 – Let’s Discuss Juniors Book Club, at 4 P.M., West Branch District Library, 119 N. Fourth Street 11 – Kiwanis’ Young Professional Club, at 6 P.M., The Highway Brewing Company 20 – Healing Together Hospice Grief Support Group, at 10 A.M., Ogemaw County Commission on Aging, 21 – Ogemaw Area Swim Boosters, at 6 P.M., Ogemaw Heights High School, Room 210 21 – Vet2Vet Peer Support Group, at 6 P.M., First United Methodist Church 23 – Equine First Aid Class, from 9 A.M. to 5 P.M., Beechy

Horsemanship, 1340 M-33 27 – Kids Craft Class, at 4 P.M., West Branch District Library Ogemaw County Extras: Tues. – Kiwanis Club of West Branch, at 12 P.M., Buccilli’s Pizza of West Branch Weds. – BINGO Night, Early Bird 6:45 P.M. Regular Bingo 7 P.M., Knights of Columbus, just off M-30 Weds. – AL-ANON Meeting, at 8 P.M., 12 Step Club, 236 First Street Thurs. – Optimist Club, at 7 A.M., Loggers Depot, 314 W. Houghton Avenue 1st Sun. – Adult Children of Alcoholics, at 6 P.M., First United Methodist Church, 2490 State Road 1st Tues. – West Branch Retail Merchants Meeting, at 6 P.M., City Police Station, 130 Page Street 1st Thurs. – Ogemaw County Fair Board Meeting, at 7 P.M., Meets in main building 1st & 2nd Mon. – City Council Meeting, at 6 P.M., West Branch City Hall, 121 N. Fourth Street 1st & 3rd Tues. – City Council Meeting, at 6 P.M., Council Chambers, 310 N. Williams Street 2nd Wed. – Aktion Club, at 9:30 A.M., United Methodist Church 2nd & 4th Thurs. – Healing Together Compasus Hospice, at 10 A.M., Ogemaw Commission on Aging, 1508 M-33 3rd Mon. – Disabled American Veterans Meeting, at 5 P.M., VFW Post, 3775 South M-30 3rd Tues. – OCGHS General Membership Board Meeting, at 2:30 P.M., Trinity Episcopal Church, 100 E. Houghton Avenue IOSCO COUNTY – Tawas, Whittemore April 2 – Bag for a Buck Event, at 9 A.M., 310 Newman Street ▪ See OUT & ABOUT on page 6

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April 2022 Page 3

Voice Staff Tracy Constance Marketing

Tracy@UpNorthVoice.com

Alesia Willobee Marketing

Alesia@ UpNorthVoice.com

Warren Stutesman Reporter wstutesman@gmail.com

Billie Moore Reporter

billie.moore@ comcast.net

Donna Thoma Writer donnathoma0@ gmail.com

Axel Jacobs Roscommon Distribution

Matthew Barnes Grayling Distribution

Cody Jackson Mio Distribution

Buck Albritton Distribution

god4life2019@gmail.com

Hayley Brown Writer / Delivery izzysmom0123@ icloud.com

Letter to the editor policy: AuSable Media encourages all readers with a connection to the community to submit letters to the editor for possible publication. Please limit letters to 300 words. Author must include a daytime contact number. Letters are the individual opinion of the author and do not reflect the opinions of the staff, advertisers or contributors to the Voice. The Voice reserves the right to accept or reject any letter. To submit a letter email it to: info@UpNorthVoice.com, mail to P.O. Box 113, Roscommon, MI 48653, or stop by the office at 709 Lake Street in Roscommon.

Page 4 April 2022

What a difference time makes View From the Comfy Chair By Joel Vernier I had just settled into my “Comfy Chair” and was struggling to fall asleep. Usually, I do not have trouble not falling asleep! I have trouble not falling asleep. I began to rule out potential causes on what was keeping me awake. If I overeat, that can keep me awake, so I do not often do that. Anxiety stress can do that also. What could I possibly be stressed about? I do not watch the news anymore, except for my local newspaper, because I don’t understand anything happening Local, National or Global! My neck used to be sore from shaking my head back & forth! It is very confusing. It used to be easier; you always knew what bathroom to go into. Who would play on what sports team? Getting dressed was easier; shopping for clothes was simple, Men’s section woman’s section. Christmas, Hannukah was celebrated by everyone where I grew up. Don Rickles offended everyone, and I mean everyone, but audiences and people loved his roasts, shows, celebrity appearances. People were offended if he did not attack them! Everyone was a “Hockey Puck!” It was meant to be good-natured. There was a saying, “Never talk about politics, religion, or human procreation!” But everyone did talk about those issues, and it was okay generally. In today’s world, a political discussion or post on Facebook or other social media ends relationships that have endured for years, family included. I remember one year that my siblings, 3 brothers, each voted for someone different for President. After the election, we continued to be brothers. I miss the days when a good debate on political issues did not

end up in lost relationships or what is referred to today as the “Cancel Culture!” Everyone was entitled to their own position. The debate was a learning experience, not a road to separation. Walter Cronkite would present the news with no agenda, and he did not want to be the center of every news story. Free Speech, a constitutional right, was practiced and even celebrated! Imagine that. If you had concerns about something, you could ask questions and get answers without being demonized or ostracized! It was not a worry-free world; people would worry about nuclear bombs, diseases, wars, money, bills. People seemed to take things in stride and take the challenges on positively. People helped each other in times of need. Not everyone got along with everyone else all the time, but most people did. Today no one seems to get along

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with anyone. Instead of helping someone in trouble, people take out their phones and video the situation instead of taking action to help. Conversation has been replaced with texting. I have watched a family out to dinner, and they spend the time staring at their phones or tablets. The only conversation happened when they ordered dinner from the server. It seemed for a while in the past that things were getting better, racism was diminishing, tolerance and diversity were on the rise, and then something changed. It happened slowly over time, but it happened. I pray that one day, we will realize that we are one people living on one planet, with one history and one destiny. One day diversity, cultural and religious differences with be celebrated. When that day comes, humankind will evolve and “Transcend” to a higher frequency and live together in peace, freedom, and community!

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Pictured (l-r) are Tom Allen, big winner Jo Dixon, and volunteer Andy Stevenson. Dixon recently moved to the area from Long Island Beach, California. Dixon said she loves it here and is now working at the VFW post. She generated a ton of laughs and won two meat bundles.

Don't say, 'Bingo' By Billie Moore

ROSCOMMON - Don’t say Bingo, say “MEAT,” players were told at the start of the first Meat Bingo event that took place at the VFW Post 4159 in Roscommon on Saturday, March 5. For just $2 per card, players were in the running to win meat purchased from Bob’s Butcher Shop of Roscommon and Ebels of Falmouth. Mini meat bundles were up for grabs at every sixth game in a round. With six rounds, players were given 36 chances to win. In addition to bingo, there was a 50/50 raffle, light snacks and cash bar. Proceeds from this event will be used to help start up a peer led support group to assist veterans. Post Commander David Luck said there are about 160 veteran members at Post 4159, and “We do what we can to help all veterans and their families, if they have a need, whether it is help

Navy Veteran John Meyers.

with bills or getting them to the help they need”. For those wanting to support our local heroes, Luck recommends the community support veteran owned businesses, as well as educate yourself about the signs and symptoms of PTSD. VFW Post #4159 hosts a monthly breakfast on the second Sunday of every month and community dinners quarterly. For more information on events, please visit Post #4159 on Facebook or drop into the lounge at 219 Terrace Dr. Roscommon, where event flyers are posted.

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April 2022 Page 5

ON THE ICE - Pictured (l-r) are Jessa, Ethan and Tanner Nichols. They caught a nice meal of Perch recently, while fishing on Higgins Lake with their parents, Jason and Erika Nichols.

Out & About Continued from page 2

2 – New Hope Women Reframe the Mind & Soul, at 9 A.M., New Hope Church, 686 Aulerich Road 9 – Spring Craft Show, from 9 A.M. – 3 P.M., American Legion, 900 E. Lincoln Street 16 – Full Moon Restorative Yoga Sound Journey, at 6:30 P.M., The Yogi House, 211 Newman Street 23 – Spring Craft Show, from 9 A.M. – 3 P.M., Whittemore Chamber of Commerce, 405 E. Sherman Street

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Whittemore Extras: Mons. – BINGO, at 6:30 P.M., Whittemore Chamber of Commerce 3rd Tues. - Chamber Meeting, at 7 P.M., Whittemore Chamber of Commerce REGION – All Other April 8 – Nicholas Schmelter plays our Casavant Organ, at 7 P.M., The First United Methodist Church of Alpena, 167 S. Ripley Boulevard

Oscoda senior news By Suzanne Barker

Hello April! Hooray for spring! April showers will help to bring us the wonderous May flowers, but let’s hope we are not flooded out. Another thing spring rains sometimes bring is wind and power outages. So, check around the house and make sure you have batteries for the flashlights or some candles that can be carefully used if needed. The food drops happening this month are CSFP (senior cheese box) on April 19 from 10-11 a.m. The CSFP box is a food box that requires qualification. If you do not receive it and would like to please call NEMCSA at 989-358-4700. If you

have paperwork that you need to get back to them, we can fax it for you. The Together We Can Food Pantry drop is April 21 from 11:30 a.m. to 2:30 p.m. They ask that you bring ID to show you live in Oscoda County, and a banana box if you have one. If they run out of food before 2:30 p.m. they will be gone. Both food drops happen at the fairgrounds. The council’s monthly Board meeting will be on April 11 at 9 a.m. We had a community member donate a manual treadmill and a lightweight stationary bike. I have been given permission to sell these items with the proceeds being donated to the Council on Aging. Stop and try them out. April also has Easter on the 17th, Happy Easter to Everyone! Earth Day on the 22nd, show your plants some love, make a bird feeder for your yard, transition to reusable grocery bags, or hug a tree are just a few small things we can do for Earth Day. Our exercise classes are still happening on Tuesdays at 10:30 a.m. We would like to start up one afternoon a week with some Bingo, Euchre, or other card or board games you might like to come to the Senior Center to play. Have a spectacular month and keep up those daily smiles! Please, remember to pass one on to brighten someone else’s day too. We are all struggling with something.

Operation: Easter hams By Billie Moore ROSCOMMON COUNTY - In addition to keeping our community safe this Easter, officers from the Roscommon County Sheriff’s Department will be spreading joy and hope across the community, thanks to the generosity of Pastor Brad Williams from First Congregational Church of Roscommon. Similar to the “Turkeys Instead of Tickets” program, officers will distribute ham instead of tickets during traffic stops starting the week of April 11. Additionally, the sheriff’s office is currently partnering with local community groups to collect information for families who could benefit from a ham, with plans to deliver to their homes ahead of Easter. A donation of $1,000 from the church has made this mission possible, said Undersheriff Ben Lowe. “This is not outside of the norm of First Congregational Church of Roscommon, as they run the Emergency Food Pantry out of their church and have a heart for feeding the community.” This will be the first time that an operation of this kind has occurred during Easter. With food supply shortages around the country, securing food for Operation Present Patrol in the past has been a challenge. However, Lowe said Walmart of Prudenville has been helpful. “Jim VanSice, the store manager at the Prudenville Walmart is very good to us and is usually able to get us what we need.” Lowe. Lowe noted the plan right now is to “order 50 hams, but often in this sort of project, others will find out and want to be involved. If we receive further donations, we will just keep ordering hams until the money is gone.” Donations can be mailed to Roscommon County Sheriff’s Office at 111 S. Second St., Roscommon MI 48653, please note that donation is for Easter Hams.

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April 2022 Page 7

Spring has sprung Toad's Stool By Warren Stutesman, wstutesman@gmail.com

Welcome to April, the month of flowers and returning feathered friends. March was a month of mixed weather as it always is but let’s all hope for April to fulfill its reputation of lovely flowers everywhere. The syrup season is over and now it’s time to start getting ready for our springtime harvesting. I look forward to the mushrooms soon to be sprouting with the coming April rains. Smelt will soon be running but I don’t make it over there anymore to dip them, so I wish good luck to those that do go this year. As I mentioned my feathered friends are returning. I have had more Robins in my yard than ever before and so many Red Winged Blackbirds. But I have had a visit from a bird that has never landed in my yard, a Turkey Vulture. Now I realize that I am getting older and don’t move so quick anymore but come on bird give me a break. Something else we need to keep in mind this month is the fact that the turtles will be waking up and will be crossing roadways. Please be careful to miss them and let them move on their way. I came across a little “pay it forward” when shopping last month. When going to Aldi you need to put a quarter in the cart to extract it and use for shopping. Several carts have

Page 8 April 2022

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been left out by others so you do not need a quarter. I used one and upon leaving I met a lady outside and gave her my cart, the others were gone. I refused her quarter and she smiled broadly and said thank you very much. It takes so little for each of us to make another person’s day. We don't need to look for big things to do just pass on one little thing and put a smile on someone’s face. The warmer days have me to yearning for some really nice afternoon so that I can grab my carving tools and sit in the yard and carve out a few spoons or maybe a walking stick. Just any excuse to sit in the sun and listen to the birds sing for me. The best part about that would be that the wife can be working in the garden, and I can sit there and instruct her on the proper way to make things grow. I am such a helpful husband that way. Before I close, I would like to take the time to thank whoever it was that dropped all the building materials off in the middle of Mapes road. I am always so very happy to see your trash along our roadways. (Detect sarcasm) Well, that’s it for this month. May the sun shine upon you all, and I hope that everyone’s flowers bloom exceedingly great this year. Please help keep our woods and waters clean.

Where's

the

Meat ?

Pork chops ‘n’ pierogi INGREDIENTS • 8 frozen potato and onion pierogi • 2 bone-in pork loin chops (3/4 inch thick) • 1/2 teaspoon salt, divided • 1/2 teaspoon pepper, divided • 4 tablespoons butter, divided • 1 medium sweet onion, sliced and separated into rings • 1 medium Golden Delicious apple, cut into 1/4-inch slices • 1/4 cup sugar • 1/4 cup cider vinegar DIRECTIONS 1. Cook pierogi according to package directions. Meanwhile,

sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. 2. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple, sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

Spinach tomato burgers INGREDIENTS • 1 large egg, lightly beaten • 2 tablespoons fat-free milk • 1/2 cup soft breadcrumbs • 1 teaspoon dried basil • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1-pound lean ground beef (90% lean) • 4 whole wheat hamburger buns, split • 1/4 cup spinach dip • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil) • Lettuce leaves

DIRECTIONS 1. Combine first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. 2. Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut side down, over medium heat until toasted. Serve burgers on buns, top with spinach dip, tomatoes and lettuce.

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April 2022 Page 9

Where's

the

Meat ?

Spinach-beef spaghetti pie INGREDIENTS • 6 ounces uncooked angel hair pasta • 2 large eggs, lightly beaten • 1/3 cup grated Parmesan cheese • 1 pound ground beef • 1/2 cup chopped onion • 1/4 cup chopped green pepper • 1 jar (14 ounces) meatless pasta sauce • 1 teaspoon Creole seasoning • 3/4 teaspoon garlic powder • 1/2 teaspoon dried basil • 1/2 teaspoon dried oregano • 1 package (8 ounces) cream cheese, softened • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry • 1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS 1. Cook pasta according to package directions, drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes. 2. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. 3. Between two pieces of waxed paper, roll out cream cheese into a 7-in. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350° until set, 20-30 minutes.

Crispy pork cutlets with fennel salad INGREDIENTS • 1 cup fresh cherries • 4 tsp. unseasoned rice vinegar, divided • Kosher salt, freshly ground pepper • 1-1/4 lb. pork shoulder (Boston butt), cut into 4 steaks • 3/4 cup all-purpose flour • 3 large eggs • 2 Tbsp. Dijon mustard, plus more for serving • 3 cups panko (Japanese breadcrumbs) • 1 Tbsp. plus 1-1/2 tsp. fennel seeds • 1 cup vegetable oil • 1 large fennel bulb, cut in half lengthwise, thinly sliced, fronds reserved • 1 lemon, halved lengthwise • 1/2 cup torn basil leaves DIRECTIONS 1. Place cherries in a large resealable plastic bag and lightly crush with the palm of your hand to extract pits. Tear cherries into large pieces and transfer to a small bowl; discard pits. Add 2 tsp. vinegar and season with salt and pepper. Set aside for serving. 2. Working one at a time, place steaks in another large resealable plastic bag and pound to ¼" thick.

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Place flour in a shallow bowl; season with salt and pepper. Lightly beat eggs and 2 Tbsp. mustard in another shallow bowl. Toss together panko and fennel seeds in a third shallow bowl. 3. Season each cutlet with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg mixture and turn to coat. Lift from bowl, allowing excess to drip off. Coat with panko mixture, pressing to adhere. 4. Heat oil in a large skillet over medium-high. Working in batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet, season with salt. 5. Place fennel in a large bowl; squeeze 1/2 lemon over. Cut remaining lemon half into 4 wedges and set aside for serving. Drizzle fennel with remaining 2 tsp. vinegar and season with salt and lots of black pepper. Toss, squeezing once or twice with your hands to help soften fennel. Add basil and gently toss again. 6. Divide cutlets among plates and top with fennel salad, fennel fronds, and reserved cherries. Serve with more mustard and reserved lemon wedges.

Where's

the

Meat ?

Slow cooker pork chops INGREDIENTS • 1/2 c. all-purpose flour 1/2 tsp. seasoned salt • 1/2 tsp. ground black pepper • 1/4 tsp. cayenne pepper, optional • 1/2 tsp. chopped, fresh thyme leaves, plus more for garnish • 2 tbsp. vegetable oil • 1 tbsp. butter • 8 1-inch-thick boneless pork loin chops (about 3lbs) • 1 large onion, sliced • 1 10.75 oz. can cream of mushroom soup • 1 1/4 c. chicken broth • 3 tbsp. Worcestershire sauce • 4 sprigs fresh thyme • Cooked egg noodles or mashed potatoes, for serving DIRECTIONS 1. In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. Dredge each side of the pork chops in the flour mixture,

then set aside on a plate. 2. Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Remove them to a plate. 3. Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened. Remove from the heat. 4. Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker. Whisk everything to combine. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like.

Shepherd’s Pie twice-baked potatoes INGREDIENTS • 6 large russet potatoes • 2 tablespoons olive oil • 1 pound ground beef • 1 medium onion, chopped • 1 medium green pepper, chopped • 1 medium sweet red pepper, chopped • 4 garlic cloves, minced • 1 package (16 ounces) frozen mixed vegetables • 3 tablespoons Worcestershire sauce • 1 tablespoon tomato paste • 1 tablespoon steak seasoning • 1/4 teaspoon salt • 1/8 teaspoon pepper • Dash cayenne pepper • 2 teaspoons paprika, divided • 1/2 cup butter, cubed • 3/4 cup heavy whipping cream • 1/4 cup sour cream • 1 cup shredded Monterey Jack cheese • 1 cup shredded cheddar cheese

Send your photos, announcements and club events to: info@ UpNorthVoice.com

• 1/4 cup shredded Parmesan cheese • 2 tablespoons minced chives TOPPINGS • 1/2 cup shredded cheddar cheese • 1 tablespoon minced chives • 1 teaspoon paprika DIRECTIONS 1. Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour. 2. In a large skillet, cook the beef, onion, peppers, and garlic over medium heat until beef is no longer pink, drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender. 3. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells. 4. In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining 1 teaspoon paprika. 5. Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.

UpNorthVoice.com

April 2022 Page 11

Where's

the

Meat ?

Filipino chicken adobo

INGREDIENTS 1 cup white vinegar 1/4 cup soy sauce 1 whole garlic bulb, smashed and peeled 2 teaspoons kosher salt 1 teaspoon coarsely ground pepper 1 bay leaf 2 pounds bone-in chicken thighs or drumsticks 1 tablespoon canola oil 1 cup water

DIRECTIONS 1. In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry. 2. In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

For info on advertising in print or online call Tracy at 989-275-1170

Page 12 April 2022

UpNorthVoice.com

A college student on spring break is having a conversation with his Dad. "So how are your classes?" asks the father. "Good." "How's the football team doing?" "Okay." "Making new friends?" "Some." "What are you thinking of majoring in?" "Communications." I was walking by the fridge last night and I thought I could hear the spring onions singing a BeeGees song. Turns out it was just the chives talking. What do you get when two plants kiss? Tulips! What goes up when the rain goes down? Umbrellas. What falls but never gets hurt? The rain! What did the dirt say to the rain? If this keeps up my name will be mud. Why is spring a great time to start a gardening business? Because it’s the season when you can really rake in the cash. Why couldn’t the flower ride its bike? It lost its petals. What did the big flower say to the little one? You’re really growing, bud!

“In the spring, I have counted 136 different kinds of weather inside of 24 hours.” — Mark Twain

A man goes to pray to a statue of an angel at his church "Please, please, please, let me win the lottery" Then at least twice a day, if not more often, he goes to church, kneels for the statue and prays: "Please, please, please, let me win the lottery" Then, after years of this, a miracle! The statue springs to life in an aura of light and heavenly music and then bends over, looks the man in the face and speaks: "Please, please, PLEASE buy a lottery ticket!" Two older men are golfing on a beautiful spring day. As they approach the 8th hole, a funeral procession passes by on the road. One man takes off his hat and looks down solemnly until it passes, then resumes walking. "Wow," says the other man. "I have never seen such thoughtfulness by someone busy with a game of golf!" The first man replies humbly, "well, it's the least I can do. After all, we were married for 42 years." “April hath put a spirit of youth in everything. (Sonnet XCVIII)” — William Shakespeare Which crime-fighter likes spring the most? Robin I had a dream where an evil queen forced me to eat a gigantic marshmallow. When I woke up, my pillow was gone.

UpNorthVoice.com

April 2022 Page 13

HOOPS SEASON WRAPS UP – The 2021-22 varsity boys basketball season wrapped up across the Up North Voice coverage area, with Grayling High School capturing its first regional title since 1957. UpNorthVoice.com will be offering limited sports coverage during the Spring seasons of track, softball, baseball and soccer. ▪ See HOOPS SEASON WRAPS on page 15

~ Fairview, Heston Academy, Grayling, Hale and Mio photos by Mark Constance. Roscommon and Houghton Lake photos courtesy of the Cadillac Evening News. Upper-Right: Fairview’s Sam Ford sets up in front of an Atlanta guard in the Eagles’ district opener at Hillman High School. Right: Grayling’s Ethan Kuckarek drives past Tawas’ Gavin Dukaij in regional action at Grayling High School. The Vikings went on to win their first boys regional basketball title since 1957. Below: Hale’s Jeff Guoan (24), Zach Koepke (11) and Brandon Maddox battle with Mio’s Gage Long for the ball in district action in Hillman.

FROM THE FRONT PAGE - The Grayling faithful who attended the regional basketball final include: (crouching in front) Brayden Tuck, (l-r) Brylee Sheldon, Lahken Forbes, Emma Kucharek, Izaha Nowlin, Ella Longendyke, Gabby Helinski, Alaina Anderson, Ally Johnson, Alex Teeter and Allison Belcher - Photo by Mark Constance

Page 14 April 2022

UpNorthVoice.com

Hoops season warps Continued from page 14 Right: Mio’s Nathan Hurst slices through a paid of Hale players in district matchups at Hillman High School. Below: Cody Meigs (#1) of Houghton Lake and Trent Barnum are junior guards on the Bobcats. Here they put the squeeze on a Lake City player.

Right: Roscommon’s Alex Thiel fights for a rebound. Below: George Whittaker from the Charlton Heston Academy drives past Tawas’ Gavin Dukaij in the district opener at WhittemorePrescott High School.

UpNorthVoice.com

April 2022 Page 15

20 Mio’s Kittle Road 22 Area Shopping A Sample of Oscoda County Amish Businesses 7

13 15 14

10 12

1. Country Corners Bulk Food - Cheese, bulk food, baking supplies, candy, home remedies, discount items, burn and wound supplies, Now Foods supplements and essential oils. ▪ 1284 W Kittle Rd. ~ 989-826-6063

4 8

9. Sweet Success Sugarbush - Maple syrup goods. ▪ 1442 N. Galbraith Rd. ~ 989-826-3160

2. Natures Beauty Rustic Furniture - Handcrafted custom-made home furnishings, large and small. "True beauty in wood!" ▪ 860 E. Kneeland Rd. ~ 989-848-2806 3. Country Feed Supply - Full line of feeds, popular brands of pet food and supplies, assorted potting mixes, large selection of bird seed and feeders, food plot seeds and supplies. ▪ 389 W. Kittle Rd. ~ 989-826-2305 4. Highland Building Center - Full-service lumber yard with your favorite tools in stock. ▪ 639 E. Kittle Rd. ~ 989-848-8000 5. The Farm Kitchen - Fresh baked goods, homemade deli sandwiches, home decor gift shop, grass-fed meats and ice cream! ▪ 50 W. Kittle Rd. 989-826-8666

10. Pioneer General Store - Not just your average hardware and home store. ▪ 432 N. Mt Tom Rd. ~ 989-826-3580 11. Blue Jay Valley Greenhouse - Full-service greenhouse and nursery with lawn and garden box store closeouts, food plot mixes, Basic Ag fertilizers, conventional and no-till drill rentals, fresh produce in season. ▪ 1300 N. Perry Creek Rd. ~ 989-848-7337 12. JB Enterprise - Custom leather belts, purses, wallets, and other specialty leather items, harness supplies, saddle and saddle repairs, animal shelters, pet and farrier goods. ▪ 331 N. Mt. Tom Rd. ~ 989-826-8024 13. Shady Lane Footwear & Oak Hill Furniture - Footwear for the entire family, handcrafted solid wood furniture, with full line of weather resistant wood, and poly resin outdoor furniture. ▪ 68 E. Kneeland Rd. ~ 989-848-8265

6. North Star Storage Barns - Custom buildings, many to choose from. ▪ 398 N. Mount Tom Rd. ~ 989-826-1000 7. Echo Ridge Fabrics - Fabrics, notions, Amish clothing (infant to adult), toys and games, arts and crafts supplies, home decor. ▪ 1734 N. Galbraith Rd. ~ 989-826-1913

14. The Farmer's Creamery - Full line of quality dairy products including 100% grass-fed ice cream. Watch our production process through our observation window! Deli and sandwiches, baked goods, grass-fed meats and gift shop. ▪ 50 W. Kittle Rd. ~ 989-826-8368

8. Sensenig’s Repair - Lawn and garden equipment sales and service. ▪ 432 E. Kittle Rd. ~ 989-848-8346

15. Maple Ridge Metal Supply - Metal roofing and siding. ▪ 748 N. Gerber Rd. ~ 989-826-5752

Page 16 April 2022

UpNorthVoice.com

The true cost of freedom By Daniel Paul

(The following is but a minuscule example of similar scenes that are today occurring across generations of Ukrainians.) “There is nothing nobler than risking your life for your country.” - Nick Lampson He sat in his chair, with hands gnarled, blue eyes faded, and a shell of the man from seven decades ago. There he sat, reflecting on his past life. Instantaneously, it all came back to him when the thundering sound of distant artillery and small-arms fire ricocheting off buildings awakened his memories of a longago war. The smell of death, haunting sounds of wailing people, friends and family destroyed. The holding on to a friend as his life slowly fades,and seeing a mother holding and consoling an injured child, whose body was shattered. So much was lost. The sounds of shouts coming closer, echoing between the buildings, signaled to him that it was the last call. He then pushed himself off the chair and sauntered into the bedroom. Meanwhile, his wife was watching and wondering what he was thinking as she too heard the sounds

coming closer and the shouting of commands. Suddenly, he emerged from the room, and tears began to cascade down her face. No words were uttered; before her stood the man whom she had loved for 60 years. He was dressed in his old army uniform, though ill-fitting, with his old rifle steadfastly held by gnarled hands. Their country was invaded, and the army was outnumbered and outgunned. So, the call to arms was made and answered. She gingerly walked towards him, with a cautious and shaky gait, and looked into his wrinkled face— so many things to be said but all was left unspoken. She looked into his faded blue eyes, placed her hands to his face, and gently kissed him. He brought up an arm and hugged her. The bullets were now coming ever so close. All of us bear witness to the invasion and slaughter of the innocent people and country of Ukraine. Please pray for the Ukrainian people and do whatever you can do to aid them. God bless all who are providing aid to them and prayers on their behalf! “May we never forget that freedom isn't free” - author unknown

Emergency funds notice ROSCOMMON COUNTY - The Local Emergency Food and Shelter Program Board has been allocated funding by Congress through the National Emergency Food and Shelter Program. Nonprofit agencies providing food and shelter services within Roscommon County are eligible to apply and may do so for both phases by completing the separate applications. Funding is only available for food and shelter and must be used for programs already in operation. Funding amounts available

are: Phase 39: $10,440.00 Phase ARPAR: $32,266.00 These grants cannot be used to fund start-up costs. To receive an application, please contact Cherrie Benchley at rcuw@ roscommoncountyunitedway. org or Tom Pettit at tom@ roscommoncountyunitedway.org . The funding period for both phases are 11/1/2021 - 4/30/2023. Deadline for application submittal is 4:30 pm on Friday, April 29, 2022.

SHOP LOCAL UpNorthVoice.com

April 2022 Page 17

Pictured (in no order) are Justin Gluesing, Janelle Gluesing, Sara Allen, Caleb Allen, Tim Sanchez, Lila Sanchez, Jason Bergwall, and Shauna Berwall.

AWARDS GALA - The Grayling Regional Chamber of Commerce hosted its annual awards banquet at Kirtland Community College the evening of March 4. Entitled, “The Grayling Chamber Awards Gala,” the upscale event featured live entertainment, Hors’ D’oeurves, silent auction and dinner.

- Photos by Mark Constance Above: Pictured (l-r) are Stacy DeVries-McIsaac, Jonathan DeVries, Kate DeVries-McIsaac, Karl DeVries and Angie DeVries Below: Pictured (l-r) are Carrie Fagan, Bailea Partello and Darcie Bowers.

Page 18 April 2022

UpNorthVoice.com

The gala is held each year to celebrate icons in the business community, which are nominated and voted on, by chamber members and the community at large. Other photos from the event were posted March 5 at UpNorthVoice. com. ▪ See AWARDS GALA on page 18

Awards Gala Continued from page 17

Above: Pictured from the Christian Help Center (l-r) are Julie McClain, Nancy Goodyear and Beverly Goesthals. Right: Pictured (l-r) are Shelly cohere, Roxie Brown and Heidi Brill. Below: Pictured (l-r) are Amairis Tuck, T.J. Hart, Jeff Hush and Anne Tuck.

UpNorthVoice.com

April 2022 Page 19

Moore joins Up North Voice

HOUGHTON LAKE – Billie what it was like to work for an NBA Moore of Houghton Lake has team during my corporate career was joined the staff of AuSable Media a great privilege as well,” she said, / UpNorthVoice.com. as a reporter, “Now as a writer for Up North Voice, covering the Houghton Lake and I get the opportunity to showcase the Higgins Lake areas., events and incredible people of this “As a lifelong community.” resident of southeastern AuSable Media Michigan, I found my CFO Tracy Constance way to the Houghton said she is pleased to Lake area seven years have Moore join the Up ago in search of a North Voice team. business opportunity,” “Billie is bright, Moore said. “After intelligent and years of making the just knows how to weekend drive up I-75, connect with people,” my husband, Tony, and Constance said. “We I recently become yearthink the people in Billie Moore round residents.” Roscommon County Moore said her fondness for will really like working with her.” writing began while she was pursuing Moore added that when she isn’t a business degree, and really took working, “You can find me on the hold when she had a chance to write lake, fishing, boating or simply a feature for MicroSoft Magazine. enjoying the beauty of northern She also wrote for the Detroit Pistons Michigan with my family and when they were located at the Palace friends.” of Auburn Hills. Moore can be reached at billie. “Giving readers a glimpse of moore@comcast.net.

Page 20 April 2022

UpNorthVoice.com

Appetizers

Gourmet Pizza

Bread Stix

8-10 Freshly Baked Bread Stix. $4.50 75 cal/piece Stuffed with Pepperoni add $1.75 18 cal/piece Stuffed with Ham add $1.75 5 cal/piece Mozzarella on Top or Inside add $2.50 34 cal/piece Classic Red Pizza Sauce on Side add $1.00 40 cal/serving Aged Cheddar Cheese Sauce add $1.50 35 cal/serving

Spi-Rolls

(Chicken or Pepperoni)

Chicken: Tender all white Chicken, smoky Bacon, melted Cheddar & Mozzarella, spi-rolled up into our own homemade pizza crust. Served with creamy Ranch for dipping. $7.99 89 cal/piece

Cheesy Bread

Pizza Crust Smothered in Garlic, Special Herbs & Mozzarella Cheese. Small 10” $6.49 109 cal/piece Large 14” $11.49 113 cal/piece With Bacon: add $1.00 /Small 13 cal/piece $2.00 /Large 9 cal/piece

Pepperoni: Spicy Pepperoni & melted Mozzarella spi-rolled up into our own homemade pizza crust. Served with our homemade, award winning Classic Red Pizza Sauce for dipping. $7.99 84 cal/piece

GF Chicken Wings 109-132 cal/piece

Garden Salad

Corn Chips, Seasoned Ground Beef, Cheddar Cheese, Lettuce, Tomato, Black Olives & Taco Sauce. Reg 840 cal / Sm 427 cal (includes Taco Sauce)

Greek Salad

Fresh Lettuce, Spinach, Tomato, Salami, Green Peppers, Onions, Kalamata Olives, Feta & Dressing. Reg 635 cal / Sm 381 cal

Tossed Salad

Fresh Lettuce, Spinach, Tomato & your choice of Dressing. Reg 139 cal / Sm 87 cal

Patrolman’s Deluxe

Pepperoni, Ham, Mushrooms, Green Pepper, Onions, Ground Beef, Italian Sausage, Bacon & Black Olives. S 10.99 M 13.99 L 18.75 XL 21.99 237 / 253 / 290 / 300 cal

Sliced Top Round complimented with sliced Portabella Mushrooms, accented with Sweet Red and Green Bell Peppers, Red Onion and Cheddar atop 100% pure Wisconsin Mozzarella & our special Southwest Sauce. S 10.99 M 13.99 L 18.75 XL 21.99 247 / 271 / 302 / 314 cal

All Meat: Pepperoni, Ham, Ground Beef, Italian Sausage & Bacon. S 10.99 M 13.99 L 18.75 XL 21.99 234 / 248 / 287 / 296 cal

Taco Pizza

Seasoned Ground Beef, Taco Sauce, Cheddar & Mozzarella Cheeses, Lettuce, Tomato & Black Olives. S 10.99 M 13.99 L 18.75 XL 21.99 243 / 252 / 286 / 299 cal

PICK THE SIZE

BUILD THE CRUST

Lettuce, Spinach, Your Choice of Tasty Chunks of Chicken Breast or Crispy Chicken, Tomato, Mushroom, Green Pepper, Onions, Mozzarella Cheese & Dressing. Reg 466 cal / Sm 248 cal

The "SARGE" 20” 8 Huge Slices X-Large 16” 12 Slices Large 14” 10 Slices Medium 12” 8 Slices Small 10” 6 Slices Personal 6” 4 Slices Square Deep Dish 12" 12 Slices Classic Crust 71-355 cal Gluten-Free GF Crust 67 cal 10” Only, Additional charge Cauliflower GF Crust 98 cal 12” Only, Additional charge Filled Crust: Cheese 43-57 cal or Pepperoni 23-31 cal

YOUR FAVORITE PIZZA HOME

& BAKE IT IN YOUR OWN OVEN

We build it. You bake it.

Your family loves it. Simple. Available for M 12” & L 14”

Garlic 3-4 cal or Parmesan 9-12 cal Keystone Pizza: Crust on Top & Bottom 71-355 cal

Fresh Spinach leaves, premium Hard Salami, fresh sliced vine-ripened Tomatoes, tasty Greek Kalamata Olives, zesty sliced Pepperoncini on an Olive Oil base with Wisconsin's best Mozzarella, fresh shredded Parmesan, Romano, Asiago and chunks of fresh Feta. S 10.99 M 13.99 L 18.75 XL 21.99 227 / 249 / 282 / 292 cal

Pizza Margherita

Fresh sliced red ripe Roma Tomatoes and fresh leaf Basil atop a bed of melted Mozzarella- on our famous Classic pizza crust and Red Sauce. Add Feta for additional charge. S 10.99 M 13.99 L 18.75 XL 21.99 188 / 206 / 234 / 242 cal

Bacon Double Cheeseburger Ground Beef, Bacon, Onions, Cheddar & Mozzarella Cheeses. S 9.99 M 12.49 L 16.95 XL 20.49 233 / 241 / 268 / 278 cal

Flavored Crust:

TAKE

SELECT THE SAUCE

Pizza Margherita

Greek-'Za Mediterranean

Calories listed are per slice

Chicken Salad

Extra Dressings $1.00

Southwest Steak & Portabella

Pepperoni, Ham, Mushrooms, Green Pepper & Onions. S 9.99 M 12.49 L 16.95 XL 20.49 200 / 216 / 256 / 260 cal

Patrolman’s Deluxe

Lettuce, Spinach, Tomato, Pepperoni, Black Olives, Banana Peppers, Mozzarella and Parmesan Cheese & Italian Dressing. Reg 414 cal / Sm 231 cal

OTHER SALADS $7.49 $5.49

Greek-’Za Mediterranean

Carnivore’s Feast

Italian Salad

Ranch 223 cal French 210 cal Bleu Cheese 200 cal Italian 111 cal Greek 220 cal Caesar 230cal Southwest 141 cal Thousand Island 210 cal Low Fat Ranch 70 cal Raspberry Vinaigrette 90 cal TOSSED $5.49 $4.49

The Classics

Spinach, Portabellas, Sun Dried Cherries, Sweet Red & Green Bell Peppers, Red Onion, Basil & Grape Tomatoes topped with Feta, Asiago, Romano, Parmesan Cheeses & Dressing. Reg 356 cal / Sm 185 cal

all are

Southwest Steak & Portabella

Patrolman’s Special

Portabella Salad

OUR DRESSINGS Reg: 2 pkts Sm: 1 pkt Calories listed are for each packet. GF

Regular: Small:

Our new “Blue Ribbon” creation! Creamy White Sauce smothered with a blend of five Cheeses, topped with crispy breaded Chicken Breast and succulent Ham. S 10.99 M 13.99 L 18.75 XL 21.99 240 / 260 / 282 / 296 cal

Build Your Own

Lettuce, Spinach, Tomato, Mushrooms, Green Peppers, Onions, Broccoli, Cheddar Cheese & Dressing. Reg 391 cal / Sm 209 cal

Taco Salad

Chicken Cordon Bleu

86-97 cal/piece

Salads Lettuce, Spinach, Tomato, Pepperoni, Ham, Mushroom, Hard-Boiled Egg, Green Pepper, Onions, Mozzarella Cheese & Dressing. Reg 431 cal / Sm 235 cal

Chicken Cordon Bleu

& Boneless Wings

GF Oven-Roasted GF Sweet Heat Bourbon GF Hot Spicy Garlic GF Sweet Chili GF BBQ Zesty Orange Large $13.49 Small $8.49 Dipping Sauces $1.00: Bleu Cheese 200 cal/1.5oz Ranch 547 cal/4oz

Chef’s Super Salad

NEW!

Calories listed are per slice.

all are

Classic Red 5-7 cal Creamy White 48-80 cal Southwest 47-63 cal Zesty BBQ 32-43 cal Spicy Taco 10-13 cal

Chicken Parmazeti

Tasty Chunks of Chicken, Tender Broccoli, Tomato & 3 Cheeses: Mozzarella, Cheddar & Parmesan. Made with our Special White Sauce. S 10.99 M 13.99 L 18.75 XL 21.99 247 / 263 / 291 / 300 cal

Chicken Bacon Ranch

Chunks of Chicken, Bacon, Ranch Sauce & Mozzarella Cheese. S 10.99 M 13.99 L 18.75 XL 21.99 244 / 265 / 293 / 307 cal

BBQ Chicken Pizza

Tasty Chunks of BBQ Chicken & Mozzarella Cheese. Made with our Zesty BBQ Sauce. S 8.99 M 11.49 L 15.75 XL 18.75 206 / 221 / 249 / 259 cal

Buffalo Chicken Pizza

Chunks of Spicy Chicken, Mozzarella & Feta. Made with our Southwest Sauce. S 10.99 M 13.99 L 18.75 XL 21.99 226 / 247 / 278 / 286 cal

CHOOSE THE TOPPINGS

Pepperoni 25-75 Ham 5-30 Mushrooms 0 Green Peppers 0-5 Red Onions 0-5 Ground Beef 15-50 Italian Sausage 30-85 Black Olives 5-30 Green Olives 10-35

ADDED CAL PER SLICE

Pineapple 4-15 Tomatoes 0-5 Broccoli 0-5 Jalapenos 0-5 Banana Peppers 0-5 *Bacon 15-45 *Anchovies 5-15 *Chicken 5-25 *Fresh Basil 0-5

all are

*Portabellas 0-5 *Feta 20-50 *Red Bell Peppers 0-5 *Spinach 0-5 *Turkey 5-20 *Artichoke Hearts 0-10 *Kalamata Olives 5-30 *Sliced Top Round 10-45 *Swiss Cheese 19-56

SMALL MEDIUM LARGE X-LARGE THE “SARGE" CHEESE ........................................ 6.75 8.80 11.60 14.15 20.25 1.25 1.75 2.00 3.00 EXTRA ITEMS .............................. 1.00 SELECT ITEMS (ADDITIONAL CHARGE) 2.00 2.50 3.50 4.00 6.00 EXTRA CHEESE ........................... 1.50 1.75 2.50 3.00 4.50 CHEESE OR PEPPERONI FILLED CRUST ............................. 2.50 2.75 3.50 4.25 6.00

Ask about special pricing for large orders of 10 or more pizzas.

6” Personal Pizza with up to 3 Toppings: 4.49 / Keystone Pizza: Additional 2.00 per pizza Any side order 1.50 / Garlic Butter Dipping Sauce: 1.00

2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available on request.

greatest effort is made to provide these products to be free of wheat/gluten ingredients. However, we are not a Gluten Ourgluten-free facility and the possibility of cross-contamination does exist. Therefore, we are unable to guarantee these items to be free of all allergens. Certain products may vary from our suppliers from time to time, and therefore ingredients may vary. Free If you are highly sensitive, we recommend discussing your situation with an owner / manager prior to placing your order.

*Wheat roll availability varies per location. **Excludes Crispy Chicken, Taco Meat & Meatballs

Subs and Grinders are served hot; Wraps are served cold- unless requested otherwise. Calories listed are for a Sub. Subtract 178 cal for a Wrap. Add 253 cal for a Grinder.

Super Italian Sub

Salami, Pepperoni, Ham, Mozzarella, topped with Lettuce, Tomato & Italian Dressing $7.99 1141 cal

The Club

Sliced Top Round, Turkey, Ham, Cheddar Cheese, Lettuce, Tomato & Mayo $7.99 1038 cal

Barbeque Sub

Your choice of Italian Meatballs, Sliced Top Round or Chicken with BBQ Sauce & Mozzarella $7.99 1056-1553 cal

Crispy Chicken Club

Crispy White Meat Chicken, Ham, Lettuce, Tomato & Cheddar Cheese-served with Ranch $7.99 1174 cal

Veggie Sub

Mushrooms, Green Peppers, Onions, Black Olives, Mozzarella, Lettuce, Tomato & Italian Dressing $7.99 989 cal

Chicken Sub

Tasty chunks of Chicken & Broccoli covered with Mozzarella, Oven-baked, then topped with Lettuce & Tomato- served with Ranch $7.99 1112 cal

Steak & Portabella

Sliced Top Round & Portabellas with Sweet Red & Green Bell Peppers, Red Onion, Cheddar, Mozzarella, Lettuce, Tomato & Southwest Sauce $7.99 1220 cal

Pizza Sub

Up to 5 items, Pizza Sauce & Mozzarella $7.99 950-1200 cal

Meatball Sub

Italian Meatballs, Pizza Sauce & Mozzarella $7.99 1402 cal

The B.L.T.

Bacon, Lettuce, Tomato & Cheddar Cheese $7.99 1236 cal

Taco Sub

Seasoned Ground Beef, Cheddar Cheese, Lettuce, Tomato & Taco Sauce $7.99 1118 cal

Cheese Steak Hoagie

Sliced Top Round, Cheddar Cheese, Mushrooms, Green Peppers, Onions, Tomato, Lettuce & Mayo $7.99 1134 cal

Turkey Sub

98% Fat-Free Sliced Turkey Breast, Mozzarella, Lettuce, Tomato & Mayo $7.99 1011 cal

Pasta

Build-Your-Own Oven-Baked Pasta or Lasagna

2 Red Sauce or Alfredo 3 Choose Any Combination of Pizza Toppings Pasta Noodles or Lasagna Served with Garlic Bread $8.99 plus 75¢ per topping. 687 cal+

Chicken Parmazeti Alfredo Pasta

Mac & Cheese

Cheesy Cheddar Mac ‘n Cheese $8.99 750 cal Delicious Pasta Noodles, Seasoned Chicken, Classic Lasagna $8.99 725 cal Fresh Tomatoes, Broccoli and Cheddar- with Garlic Roll $2.49 493 cal our Creamy Alfredo Sauce. $8.99 829 cal With Cheese add $1.00 172 cal

NEW! Pizza Bowls

Tasty Specialties Pizza Pocket (Calzone)

Keto Bowl: Pepperoni, Ham, Mushrooms, Pizza Sauce, Mozzarella Cheese and your

NEW! Cinnamon Crisp Pizza

Choose Apple, Cherry, S’More, or Plain Cinnamon. Large: $10.35 / Small: $7.49 115-142 cal/slice

Cinnamon Spi-Rolls

with Pecans $5.99 110 cal/piece

Cannoli

Six Mini-Pastries with Creamy Filling. Raspberry or Chocolate Drizzle. $6.99 71 cal/piece

Cinnamon Stix with Icing

Bread Stix with Cinnamon & Icing. $4.50 91 cal/piece

Cookies!We got ‘em- ask for details!

2949

2 LARGE PIZZAS

Save $8.7

23% OFF

WITH UP TO 3 ITEMS EACH

1 ORDER OF BREAD STIX

PIZZARELLI PLEASER

26% OFF

1 LARGE PIZZA

Save $3.

14% OFF

WITH UP TO 5 ITEMS

1 ORDER OF BREAD STIX

LUNCH SPECIAL: TWO 10” PIZZAS ONLY$

13 49

MON-FRI 11AM-2PM WITH 2 ITEMS ON EACH Stuff Bread Stix for additional cost. Add Sauce to Bread Visit www.bc.pizza Stix for $1 each. Extra Cheese and Toppings available ● Order Online (participating locations) at additional cost. Additional cost for Select items on Specials. Not valid on holidays. Excludes Square Deep ● Contact Us Dish Pizzas. Seasonal rates may apply. Prices on this ● Franchise Opportunities menu do not include taxes and are subject to change. Specials and service may vary per location. This restaurant uses tree nuts in some products. Most Locations Feature RELAX and enjoy Ask your guests as Manager WE CATER your For Details next special event.

Pizza & Salad Lunch Buffet

Locally-owned and operated franchise locations ready to provide you with quality products and outstanding service at affordable prices. ALANSON 7568 US-31 SOUTH 231-548-3636 BELDING 1133 W. STATE ST 616-794-0000 BELMONT 2350 BELMONT CTR DR 616-988-6868 BOYNE CITY 1191 M-75 SOUTH 231-582-2288 BOYNE CITY-NORTH 472 N. LAKE ST. 231-582-6050 CADILLAC 6184 E. M-55 UNIT 110 231-779-1337 CHARLEVOIX M-66 CAPTAIN'S CORNER PLAZA 231-547-9999 CHEBOYGAN 523 MACKINAW AVE. 231-627-4254 DORR 1628 142ND AVE 616-681-6000 EAST JORDAN 101 N. LAKE ST. 231-536-5555 EVART 401 WEST 7TH ST 231-734-3922 GAYLORD 1525 W MAIN ST. 989-731-1555 GRAND RAPIDS 2034 LAKE MICHIGAN DR 616-301-8061 GRAYLING 307 SOUTH JAMES ST 989-344-2222 GREENVILLE 703 SOUTH GREENVILLE WEST DR 616-754-1122 HARBOR SPRINGS 930 STATE ST 231-526-2424 HART 2327 N. COMFORT DR 231-873-5555 HOWARD CITY 841 W. SHAW RD 231-937-9000 INDIAN RIVER 3695 S. STRAITS HWY 231-238-0055 st & Frien KALAMAZOO 1710 W. MAIN ST. 269-532-1688 KALKASKA 104 N. CEDAR ST 231-258-8100 KAWKAWLIN 2338 S. HURON RD 989-671-2288 LAKE CITY 45 N. MOREY RD 231-839-1177 LAKEVIEW 9710 N. GREENVILLE RD 989-352-4002 E LOWELL 1335 W. MAIN ST 616-897-9776 LIVER MACKINAW CITY 209 E. CENTRAL AVE 231-436-5500 PETOSKEY 910 SPRING ST (BAY MALL) 231-347-1212 PLAINWELL-OTSEGO 396 OAKS CROSSING 269-204-6612 ROSCOMMON 800 LAKE ST 989-275-1500 SPARTA 466 EAST DIVISION 616-887-1144 STANTON 620 N. STATE ST 989-831-7111 ST. IGNACE 277 N. STATE ST 906-643-0300 TRAVERSE CITY 3186 LAFRANIER RD/AIRPORT RD 231-995-9900 McDONOUGH,GA 140 W. CAMPGROUND RD 678-583-1550

V200310

What’s NEW! At B.C.?

CAULIFLOWER PIZZA CRUST Rich in authentic Italian flavor, this gluten-free masterpiece blends real cauliflower with quality ingredients for a premium crust experience.

Also consider these other selections that can help you stay on-track with your dietary preferences... Our own original GLUTEN FREE PIZZA CRUST paired with GF sauce & toppings

GLUTEN-FREE PIZZA BOWLS including a KETO-FRIENDLY option

GLUTEN FREE GRINDER

GLUTEN-FREE SALADS & DRESSINGS

CE 19 N

Desserts

2 ORDERS OF BREAD STIX

FAMILY PLEASER

.81

Save $12

WITH UP TO 3 ITEMS EACH

dly

choice of up to 5 Items. $8.49 803-1363 cal Wet Burrito $7.99 Beef: 1078 cal or Chicken: 993 cal Nachos Supreme $7.99 Beef: 1247 cal or Chicken: 1162 cal Quesadilla $7.49 Steak: 675 cal or Chicken: 687 cal

3649

2 X-LARGE PIZZAS

Ground Beef, Italian Sausage, Bacon, Classic Red Sauce & Mozzarella. $7.99 744 cal Chicken Bowl: Chicken, Broccoli, Mushrooms, Tomatoes, White Sauce and Mozzarella. $7.99 719 cal Build-Your-Own Bowl: Your choice of Pizza Sauce, Mozzarella, & up to 5 items. $7.99 297 cal+

Pick your perfect Pleaser... Additional cost for “Select” items. PARTY PLEASER

Enjoy your Sub on a White or Wheat* Italian Roll, or as a Wrap, Oven-Baked Grinder, or Gluten-Free Grinder** GF (Additional Charge).

PAID

EDDM Retail

Oven-Baked Grinder

Local Postal Customer

Subs, Grinders & Wraps

PRSRT STD ECRWSS U.S.POSTAGE

YEARS

No matter which delicious product you choose, you can be assured you’re getting the freshest, highest quality meats, cheeses and vegetables possible.

www.bc.pizza

Totaling 57 years of experience at Bear Archery were (l-r) Lewie Johnson, John Wejrowski, Norm Gronner and Glen Cotton.

Grayling celebrates Fred Bear By Beck Shires-Cwiek

GRAYLING – On the 120th birthday of Fred Bear, about 150 men and women celebrated the famous bow hunter and Grayling pioneer at Grayling’s Ramada Inn the first week of March. Guests arrived from all over the country, some from as far as California and Florida, and from 3-95-years-old. Col. Mike Steger, the eldest attendee was Fred Bear’s foster son. He entertained the crowd with his wonderful stories and heartfelt memories of “Papa Bear.” On Friday, attendees were able to inspect hundreds of artifacts and memorabilia at the “Buy, Sell & Trade Sportsman Show.” World renowned musician Ted Nugent, who wrote the famous song “Fred Bear” called into WQON for a live interview sharing his history and love for his great friend and hunting partner Fred Bear.

A meet and greet was held later at The Bear’s Den Pizzeria where visitors could check out some Fred Bear memorabilia, including his 1974 Ford Mustang. Guests also enjoyed a luncheon, guest speakers and live auction throughout the afternoon. A 21 Arrow Salute took place Saturday at the old Fred Bear Archery site, followed by “Taps,” which was appropriate since Bear was also a veteran. Neil Byce III, current CEO of Fred Bear Archery is in his 40th year of employment, shared memories from his first encounter with Mr. Bear as a 19-year-old, and the life changing events that have followed during the decades of his employment. Gary Bohas, who was the original architect for the Fred Bear Museum, shared his vision of rebuilding the Fred Bear Museum someday. Plans are in motion to erect a bronze statue of Fred Bear in Grayling.

Peyton Boden of Lansing (Tom Jenkins’ granddaughter) helped sell raffle tickets.

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AXE THIS – Looking to do something unique? Rebel Axe Company of West Branch, owned by recently opened its doors. Located in the Outlet Mall, located at 2900 Cook Road in West Branch, Owner Kelly Jones said the company offers a wide variety of kids activities including a bouncy house, corn hole, axe throwing (in cages), Velcro axes for younger visitors and much more. Hours of operation are Thursday 5-10 p.m.; Friday 5-11 p.m.; Saturday 2-11 p.m.; and Sunday 2-8 p.m. For information call 989-726-5047. They can also be found at rebelaxeco.com. Pictured are Rebel Axe owner Kelly Jones and her granddaughter, Joslynn Jones. – Photo by Tracy Constance

GRAYLING ROBOTICS – The Grayling High School robotics team is competing against teams from across Northern Michigan over the next month. Team members include (Front, l-r) Hunter Mills, Katie Mahaffy, Coy Andrews, Kris Snider, Quinn Brado, (middle) Brady Jaruzel, Paul Snyder, Max Healing, Khali Sammis, Quentin SanCartier, Del Paterson, Patrick Hayden (third row), Parker Metcalfe, Lucas Nowlin, and (back) Dan Latusek, Rick McBride, Annie Stabinski, Janet McBride, Teresa Feldhauser, Mark Snider (mentors). - Courtesy photo

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Fairview business wins meat processing honors FAIRVIEW – Fairview Food Market was one of just 13 meat processors who earned state awards at the Michigan Meat Association (MMA) Cured Meat Competition held in Lansing. Processors receiving grand

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champion, reserve grand champion, and champion awards included: Barrett’s Smokehouse in Portage, MI; Bellingar Packing in Ashley, MI; Bernthal Packing in Frankenmuth, MI; Fairview Food Market in Fairview, MI; Jerome Country Market in Jerome, MI; Merindorf Meats in Mason, MI; RRR Meat Processing in Buckley, MI; Sanders Meats in Custer, MI; Scott Meats in Muskegon Heights, MI; and Zick’s Specialty Meats in Berrien Springs, MI. Ninety-eight products into the competition this year. The thirteen classes processors could enter included: bacon, cured specialty meat products, frankfurters, bone-in ham, boneless ham, whole muscle jerky, meat snack stick, ring bologna, specialty products – sectioned and formed jerky, specialty game meats, summer sausage, smoked fish, and smoked turkey. Entries were judged by Michigan State University faculty and students and MMA members based on aroma, flavor, eye appeal, shape and texture. Fairview Food Market earned reserve grand champion awards for their smoked turkey and shoulder bacon.

Fairview Foods Owner Dan Swartzentruber (right is pictured with the owners of Jerome Meat Packing (left) and Bernthal Packing in Frankenmuth (center).

Sudoku sponsored by:

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You're Invited!

Art & Wine Walk Saturday, April 30th DOWNTOWN WEST BRANCH 5-9 p.m.

The Details

Downtown West Branch partners with local artists for the perfect evening. Each shop will host an area artist and their work along with Michigan wine and hors d' oeuvres. Events are from 5pm to 9pm. Wine is complimentary, graciously provided by participating businesses!

See pages 6 & 7 for map and participating businesses!

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hair. skin. lashes. weddings. From basic hair care, to spa like skin services, we are here for it all.

Art & Wine Walk

location

107 E. 10th Street Mio call or text

(989) 889-5761 email

CPDHairDesigns@gmail.com

Saturday, April 30th • Downtow

11 Fourth Street Gift Shop & Gallery 124 N. 4th St. 12 West Branch District Library 119 N. 4th St. 13 Tipsy Bear Bistro 503 W. Houghton Ave. 14 West Branch Chamber of Commerce 502 W. Houghton Ave. 15 A B Coffee House 322 W. Houghton Ave. 16 Loggers Deport 314 W. Houghton Ave. 17 Relics & Rarities 302 W. Houghton Ave. 18 Yo Sushimi 101 S. 3rd St. 19 Office Central 401 W. Houghton Ave. 20 Cottage Vision Designs 320 W. Houghton Ave.

Send your photos, announcements and club events to: info@UpNorthVoice. com

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W. Houghton Lake Ave.

S. 5th St.

1 The Silver Lining 224 W. Houghton Lake Ave. 2 Downtown Antiques 218 W. Houghton Lake Ave. 3 Olive Rose Boutique 214 W. Houghton Lake Ave. 4 G's Pizza 200 W. Houghton Lake Ave. 5 Ogemaw Historical Society Museum 135 S. 2nd St. 6 Branhams Jewelers 113 W. Houghton Ave. 7 Kit's 205 W. Houghton Lake Ave. 8 Morse Clark 219 W. Houghton Ave. 9 Buccillis Pizza 221 W. Houghton Lake Ave. 10 Annie Cakes 313 W. Houghton Ave.

N. 5th St.

Participating Businesses & Artists

Collectibles

Collectors Wine Glasses Available for $5 each but are in limited quantity. So get yours early! Available exclusively at Kit's (corner of Houghton Ave. & 2nd St.). Drawing for dinner and a movie for two. Use the punch card in the brochure to have each participating business validate and be entered into the

wn West Branch • 5-9pm

N. 2nd St.

N. 3rd St.

N. 4th St.

W. Houghton Lake Ave.

15 20 16

17 18

S. 2nd St.

S. 4th St.

5 S. 3rd St.

& Drawings

drawing. (Brochures are available at each participating business, while supplies last.) Art Scholarship Gift Basket The 4th Street Gift & Gallery holds a drawing for a gift basket. Proceeds help support their annual scholarship program.

Support our local businesses UpNorthVoice.com

April 2022

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A man and his axe Home Country By Slim Randles These days we don’t think much about axes. They’re kinda old fashioned and they are too closely associated with manual labor for them to be very popular. It’s a shame, too, because there is lore to an ax. There are proper and improper ways to sharpen one, for instance. There are proper and improper ways to fell a tree with one, to limb a fallen tree, to split firewood. Replacing the handle on an ax could make the subject of a very interesting small book, even. Marvin always puts a coating of fiberglass around the handle just below the head to keep firewood from chewing up the handle, for instance. Dud has been known to soak an ax handle in a large tube of kerosene before using it to give it

longer life. In fact, Dud has made ax work into something of an art form. If you need your ax sharpened, Dud’s the guy to see. He has an old-fashioned grindstone with a water drip. He’ll tell you it’s important not to get the steel too hot and therefore take the temper out of it. And when he finishes sharpening your ax, you can shave with it. If you really want to. But if they gave doctor’s degrees in ax use, ol’ Jasper Blankenship, up in the mountains, would get the first one around here. He built his cabin with just an ax, in fact. The whole thing. It was while Jasper was showing his new cabin to some tourist ladies that his ax became legendary around here. “You see that ax?” he asked them. “That was George Washington’s ax. Yep, the same one he used to chop down the cherry tree. ‘Course it’s been through 42 handles and six heads since then.” Brought to you by Home Country (the book), published by Rio Grande Press and now available as a Kindle ebook on Amazon.

Fairview MMA athlete competes in Amsterdam By Greg Gielczyk FAIRVIEW -- She's never flown on a plane before, or even been out of the country for that matter. But Michelle Kittles of Fairview will be doing both as a member of the United States Team competing in the Global Association of Mixed Martial Arts (GAMMA) World Championships in Amsterdam that ran March 23-27. Last year's event was canceled because of the COVID-19 pandemic, marking the second time it was postponed. It was originally scheduled to be hosted in Berlin, Germany. Kittles is the only fighter from Michigan, and she'll be competing in the heavyweight division.

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"I'm excited," the 45-year-old Kittles said when reached at her home prior to the event. "I'm actually packing right now." Kittles said she will spend Monday night at her father-in-law's because he lives close to the airport, and she'll fly out on Tuesday. The journey began six years ago, when a gym started up in town and her husband, Jeff, 47, announced that the entire family was going to join so they could get healthier. Michelle did not want any of it. "I was dead set against it," Kittles said. "I said 'I'm not setting foot in that gym.' I went, and it was a jiujitsu class. After the first class, I was like 'Wow, this is fun.' I didn't know ▪ See FAIRVIEW MMA on page 10

Huron Pines launches ‘Wild Places’ project GAYLORD - Huron Pines will “Michigan’s environmental threats officially launch “Protect Wild can’t be solved by Huron Pines alone, Places” this month, a program to however the collective effort of engage communities across the many motivated people can and will state in conservation efforts through make a lasting impact on the wild volunteer, education and training places we all love,” said Community opportunities. The program has Program Director Abigail Ertel. been in the works since May 2021 “We can’t wait to work together to when the nonprofit conservation ensure a future rich with healthy organization was provided with a water, protected places and vibrant $200,000 Planet communities.” Award Grant by Upcoming events: the Consumers April 2 Energy Insider Access Foundation. 10 a.m. to The Protect 12:30 p.m. Wild Places Jay’s Sporting program gives Goods, Gaylord Huron Pines the Discover opportunity to places to hunt work directly and fish across with residents, Northern municipalities Michigan while and conservation you learn how partners to drive to prevent the long-term the spread of health of their invasive species Huron Pines staff remove invasive environment. European frog-bit during a volunteer and protect your Participants favorite wild workday at the Alpena Wildlife Sanctuary. A similar event will be will learn about places. natural resources held this summer April 5 and be encouraged to put their new Connect to Nature through iNaturalist skills and knowledge into practice Virtual via Zoom on their surrounding lands and 10-11 a.m. waters. Topics include invasive Learn how to make nature species prevention, leave-no-trace observations and contribute to principles, native habitat restoration, community science using the forest management and waterway iNaturalist app. monitoring. April 12 - Connect to Nature Additionally, with the help of through iNaturalist partners and volunteer participants, Virtual via Zoom Huron Pines will restore 5,000 acres 4:30-5:30 p.m. of wildlife habitat and recreational Learn how to make nature land, and 150 miles of waterways observations and contribute to and Great Lakes shoreline, over the community science using the course of the program. iNaturalist app.

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Fairview MMA Continued from page 8 exercise could be so much fun. "Learning how to keep myself safe if someone attacks me. I'm like 'All right. I'll keep going and see what this jiu-jitsu is all about.' So, I kept going and I really love jiu-jitsu.” Once weighing about 300 pounds, Kittles has gone from a size 26 to a size 16. So the “gym” served that purpose as well. Her husband has been her biggest cheerleader. "My husband kept telling me (that) they have kickboxing classes, so I'm like 'Okay, let's try that.' I fell in love with that class. Then I'm like 'Is there are class that joins both of these together?' And they go 'MMA.' I'm like, 'What's that?'" After they got home, they looked it up and started watching videos. She immediately wanted to try it. "My husband said, 'Yeah, yeah. sure.' I said, 'I'm going to do it,'" Michelle said. "I just kept on at and kept training. I went to two jiu-jitsu tournaments and I placed second. "I've had two MMA fights so far. Sadly, I've not won yet. But I'm having a blast." Mixed martial arts is a fullcombat sport that uses different techniques from other disciplines such as Muay Thai, jiu-jitsu, judo, kickboxing and boxing. Matches are usually three rounds, lasting five minutes each, with one minute of rest between rounds.

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Championship matches, however, usually feature five rounds lasting five minutes each, again with one minute of rest between rounds. For GAMMA-held events, athletes compete for three rounds lasting five minutes each, with one minute of rest between rounds. MMA allows opponents to strike and grapple, both standing and while on the ground. Grappling and submission holds are usually performed while on the ground. Both men and women compete. Kittle is honored to be able to compete on behalf of the United States. "Number one, I love my country. I never got a chance to defend my country in the military," said Kittles. "I got pregnant shortly before I was to boot camp (the couple has two adult children, Kathie, 24, and Alex, 22). "They know my heart is in the sport. They see potential in me. I am blessed to have this opportunity,” she said. The community has been supportive as well. "These people are amazing. They are standing behind me. I'm not letting anything stop me. I'm going there to conquer. I want that medal to return to the United States." A total of 58 countries and over 200 fighters are expected to be in the tournament field.

Obituaries & Death Notices Nellie Gawlik Nellie Joan Gawlik, 81, of Whittemore, passed Feb. 18, 2022 Betty Whitt Betty Jo Whitt, 80, of West Branch, passed Feb. 18, 2022 Rita Saxton Rita Marie Saxton, 64, of West Branch, passed Feb. 18, 2022 Michael Leonard Michael Lee Leonard, III, 28, of Northern Michigan, passed Feb. 18, 2022 Duane Brooks Duane Dennis Brooks, 87, of Grayling, passed Feb. 19, 2022 Elizabeth Millikin Elizabeth Francis Millikin, 87, of Grayling, passed Feb. 19, 2022 Frank Kopesky Frank Kopesky, 73, of Roscommon, passed Feb. 19, 2022 Gary Koch Gary Nelson Koch, 76, of West Branch, passed Feb. 19, 2022 Helen Lomerson Helen Marie Lomerson, 80, of Mio, passed Feb. 19, 2022 Olga Kingery Olga Marie Kingery, 91, of Fairview, passed Feb. 20, 2022 Robert Smith Robert Edward Smith, 46, of West Branch, passed Feb. 20, 2022 Neal Linebaugh Neal Eugene Linebaugh, 87, of West Branch, passed Feb. 21, 2022 Ruth Moszyk Ruth Ann Moszyk, 80, of West Branch, passed Feb. 21, 2022 Patricia Bertoski Patricia Ann Bertoski, 83, of West Branch, passed Feb. 21, 2022 Michelle Reschke Michelle (Olesak) Reschke, 68, of Tawas, passed Feb. 21, 2022 Gerald Stahl Gerald Ray Stahl, 75, of West Branch, passed Feb. 22, 2022 Larry Koehler Larry Eugene Koehler, 54, of West Branch, passed Feb. 22, 2022 Robert Borak Robert Alfred Borak, 95, of Roscommon, passed Feb. 23, 2022 Jean Bartin Jean Marie Bartin, 65, of Mio, passed Feb. 24, 2022 Brian Jones Brian Thomas Jones, 53, of West Branch, passed Feb. 24, 2022 Ralph Winchell Ralph “Bruce” Winchell, 78, of Prescott, passed Feb. 24, 2022 Dennis Nitz Dennis Frederick Nitz, 81, of Au Gres, passed Feb. 24, 2022

Frederick Rath Frederick W. Rath, 87, of Tawas, passed Feb. 25, 2022 Richard Santowski Richard Joseph Santowski, 91, of West Branch, passed Feb. 25, 2022 Frederick Fernholz Frederick Arthur Fernholz, 92, of St. Helen, passed Feb. 26, 2022 Verneil Hollister Verneil Burton Hollister, 93 of Twining, passed Feb. 26, 2022 Charles Bellville Charles Clayton Bellville, 94, of Hale, passed Feb. 27, 2022 Richard Burton Richard Lee Burton Sr., 82, of Rose City, passed Feb. 27, 2022 Lynn Hutchinson Lynn Richard Hutchinson, 87, of Roscommon, passed Feb. 28, 2022 Raymond Sheltrown Raymond Alonzo Sheltrown, 62, of West Branch, passed March 1, 2022 Thomas Galbraith Thomas George Galbraith, 56, of Mio, passed March 1, 2022

Scott Toaz Scott Donald Toaz, 63, of Lake City, passed March 6, 2022 Theodore Trundell Theodore “Ted” Joseph Trundell, Jr., 90, of Tawas, passed March 7, 2022 Barbara Spencer Barbara Nadine Spencer (Collins), 90, of Au Gres, passed March 7, 2022 Harry Ziembo Harry Anthony Ziembo, 93, of Twining, passed March 7, 2022 Jerome Priest Jerome Lee Priest, 79, of West Branch, passed March 7, 2022 James Hall James Reginald Hall, 76, of West Branch, passed March 9, 2022 Verna Petrosky Verna Ellen Petrosky, 75, of Roscommon, passed March 9, 2022 Wilma Potapshyn Wilma Potapshyn, 98, of Grayling, passed March 10, 2022 Kathleen Kohlhas-Mellor Kathleen M. Kohlhas-Mellor, 63, of Oscoda, passed March 10, 2022

David Schreiber David Allen Schreiber, 60, of Grayling, passed March 2, 2022 James Pajunen James J. Pajunen, 90, of Prudenville, passed March 3, 2022 Annie Holcomb Annie Carol Holcomb, 76, of Prescott, passed March 3, 2022 Constance Schrieber Constance “Connie” Schrieber, 74, of Lovells, passed March. 3, 2022 Edward Hall Edward Lee Hall, 77, of West Branch, March 4, 2022 Barbara Robinson Barbara Robinson, 54, of Grayling, passed March 4, 2022 Leston Goedecke Leston J. Goedecke, 77, of Tawas, passed March 5, 2022

David Austin David N. Austin, 69, of St. Helen, passed March 10, 2022 Mary DeCuypere Mary Ellen DeCuypere, 88, of Mio, passed March 10, 2022 Ed Papendick Ed Papendick, 68, of Grayling, passed March 11, 2022 Jackie Gregg Jackie Rae Gregg, 67, of Hale, passed March 11, 2022 Dale Bennett Dale F. “Animal” Bennett, 73, of Mio, passed March 11, 2022 Dolores Finnell Dolores “Dorie” Finnell, 60, of Tawas, passed March 12, 2022 Jeffery Heri Jeffery Alan Heri, 60, of West Branch, passed March 13, 2022

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Eugene Lauia Eugene Walter Lauia, 89, of West Branch, passed March 13, 2022 Patricia Paulik Patricia C. Paulik, 99 of Oscoda, passed March 14, 2022 Jeffery Clark Jeffery Andrew Clark, 59, of Prescott, passed March 15, 2022 Eric Jordan Eric Robert Jordan, 35, of Prescott, passed March 15, 2022 Christopher Valentine Christopher Brian Valentine, 28, of West Branch, passed March 15, 2022 Charles Hale Charles Edward Hale, 69, of Grayling, passed March 17, 2022 Tyler Jennings Tyler James Jennings, 23, of Prescott, passed March 17, 2022 Tina Fisher Tina Marie Fisher, 61, of West Branch, passed March 17, 2022 Robert Harper Robert Randall Harper, 67, of West Branch, passed March 17, 2022 Nancy Miller Nancy A. Miller, 84, of Mio, passed March 18, 2022 Donna Jordan Donna Helen Jordan, 86, of Oscoda, passed March 18, 2022 Delores Rigg Delores E. “Dee” Rigg, 82, of Tawas, passed March 19, 2022 Frances Kelsey Frances “Fran” J. Kelsey, 91, of Prudenville, passed March 19, 2022 Francesca Ramirez Francesca P. Ramirez, 87, of Roscommon, passed March 19, 2022 Carolyn Roy Carolyn Sue Roy, 74, of Tawas, passed March 19, 2022 James Burr James Allen Burr, Sr., 55, of Grayling, passed March 20, 2022 Michael LaVeque Michael Paul LaVeque, 37, of Mio, passed March 20, 2022 Marcus Finnel Marcus Finnel, 31, of Tawas, passed March 21, 2022 James Hanes James Howard Hanes, 81, of West Branch, passed March 21, 2022 Raymond Stone Raymond Ward Stone, 93, of Lupton, passed March 22, 2022

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