Women's LifeStyle Magazine March 2011

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ESSENTIAL • ENTERTAINING • ENLIGHTENING

FREE!

MARCH 2011

Grand Rapids

Love to Cha-Cha Sangria with Kellie Rowland Wildcrafting with Lisa Rose Starner Design Solutions with Ashley Cole In the Kitchen with Chef Terri Rees Burger Quest with Latesha Lipscomb

EXCEPTIONAL FOODS • TIPS & ADVICE

All kids All the time

Located at the corner of Michigan Street and Bostwick Avenue in downtown Grand Rapids Michigan St. NE Helen DeVos Children’s Hospital Fred and Lena Meijer Heart Center

Children’s Emergency

Butterworth Hospital Adult Emergency

For driving directions, visit helendevoschildrens.org/pediatricemergency. Free valet parking is available at the Children’s Emergency entrance.

Barclay Ave. NE

Van Andel Institute

Bostwick Ave. NE

Every aspect of the new Helen DeVos Children’s Hospital is dedicated to infants, children and adolescents younger than 18 years old. Our separate pediatric emergency department (ED) is just down Michigan Street from the Butterworth Hospital ED. Look for the red Children’s Emergency sign. We’ll be here.

Musculoskeletal Center

Helen DeVos Children's Outpatient Center

The People Who Make It Happen . . . Publisher/Owner Victoria Upton victoria @ womenslifestylemagazine.com

Let’s Eat!

Editor in Chief Angela Klinske angela@ womenslifestylemagazine.com Creative Inspiration Bacon Health Writer Ruth A. Brandt M.D., F.A.C.O.G. Beauty Guru Marianne Bockheim Lifestyle Writer Janice Lynne Lundy Conqurer of Clutter Mary Dykstra MBA, CPO Book Reviewer Alexandra Fix Contributing Writers Ashley Cole Lisa Rose Starner Latesha Lipscomb Nikki Robertson Kellie Rowland Photography Daniel E. Johnson Ruth Parbel

SALES Sales Manager Roxanne O’Neil roxanneoneil@aol.com Sales Representatives: Shelley Funk

CONTACT US: PHONE: (616) 458-2121 E-MAIL: womenslifestyle@aol.com WEBSITE: www.GoWLM.com MAIL: 820 Monroe, NW, Suite 320 Grand Rapids, MI 49503 FAX: (616) 458-2399 FACEBOOK: Join us! facebook.com/WLMag

Coming in April 2011

At Home

M a r c h

2 0 1 1

Expand Your Horizons

Discover Your Personal Eating Style ..............................................4 Want to Eat Healthier? 4 Things You Can Do Starting Today....12 Shortcuts for Fast Weeknight Meals..............................................14 Go “Wild” for Hyper-Local Foods with Lisa Rose Starner ..........16 Expand Your Horizons Events ........................................................43 Reader’s Lounge ............................................................................46

Interior Ideas

Delightful Discoveries ......................................................................8 Adding a Kitchen Island ................................................................26 Conquer Your Clutter: Counter Clutter, Cupboard Chaos and Fridge Fright ..........................................................................44

Down the Aisle

Wedding Cake Trends ..................................................................32 Pearls of Wisdom ............................................................................32 Surprising Wedding Facts ..............................................................32

Looking & Feeling Good

Kitchen Fashion ................................................................................6 Beauty: Food, Fun and Fabulous..................................................20

Recipes

Love to Cha-Cha Sangria with Kellie Rowland ..........................10 Wild Salad........................................................................................16 Wildcrafted Nettle and Michigan Morel Risotto ........................18 Turkey for Breakfast Smoked Turkey Migas ..................................................................34 Eggs Benedict with Avocado ....................................................34 For the Love of Bacon Bacon-Stuffed Shell Salad ..........................................................22 Bacon, Lettuce and Tomato Brushetta ....................................22 Bacon-Wrapped Medallions with Garlic-Mustard Butter ........22 Bacon and Peanut Butter Cookies ............................................23

Out & About

Now Trending ..................................................................................28 West Michigan Women’s Expo ....................................................36 Special Events ................................................................................40 Concerts ..........................................................................................42 Art ....................................................................................................42 She Said, He Said............................................................................33

Networking

She Means Business ........................................................................19 Professional Development & Networking Events ......................42

Women Who Inspire

Chef Terri Rees ................................................................................24

On the Cover: Model is wearing Gloveables™ rubber gloves and fabric apron. Buying info available on page 6.

March 2011

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Discover Your Personal

Eating Style

by Janice Lynne Lundy

“Mindful Eating,” is more than a buzz phrase. It’s one of the hottest topics in the weight loss industry, with many new books on the topic, and classes springing up around the country. The notion of eating mindfully – eating with awareness and attention to what and how we consume food – has great appeal, much more than its implied opposite, mind-less eating.

I know from experience that mindful eating works as a sensible way to lose weight. It also invites us to shift our relationship with food itself. After reviewing current titles on the topic I have found my favorite: Mindful Eating: A Guide to Rediscovering a Healthy Relationship with Food by Jan Chozen-Bays, M.D. (The book comes with a very helpful CD, too.) Dr. Bays proposes that there are seven “eating styles,” and when you uncover yours you can forge a healthy, new relationship with you! She writes, “There are different types of hunger. All of these types are actual experiences. They occur as sensations, thoughts, and even emotions with our bodies, minds, and hearts.” With mindful eating, the challenge becomes how to untangle and separate our different experiences of hunger. “Then,” she says, “we can respond to each one in an appropriate and wholesome way.” Here is her list of the seven kinds of hunger – and the real reasons behind each. As you read, consider if one or more might be yours: 1. Eye hunger: “I see it. I want it.” The mix of colors and shapes is appealing, so we are drawn in. This reveals our unconscious desire for beauty. 2. Nose hunger: “I smell pizza! Let’s have some pizza!” the mind yells. Smells exert a primitive effect upon the mind and draw us in more easily to eat. 3. Mouth hunger: The mouth’s desire for pleasurable sensations, though this varies from person to person. Some like it hot, crunchy, chewy, soft, creamy, and so on. 4. Stomach hunger: The body’s response to “emptiness,” again varies with each person: aching, nausea, constriction, any uncomfortable feeling that wants to be relieved. 5. Cellular hunger: An instinctive knowing that our body might actually need a certain type of food to come back into balance (greens, salt, or sugar, for example) 6. Mind hunger: Based upon thoughts such as, “I should eat more fish” and “I deserve a sweet treat.” Based on good food vs. bad food notions; programming about food, including familial or media-sourced messages about food.

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7. Heart hunger: A longing, loving connection to food suffused with positive memories, “the good old days,” home cooking, food eaten or prepared with love. Indicates our desire to feel that love again. As I read through this list, I found myself confused as to which category I fell into. It seemed as though I could say yes to each, at one time or another. This, I learned, is precisely how many of us feel, and it points to the wisdom of Dr. Bays’ suggestions for cultivating mindfulness: “We can sit down and do a quick assessment before eating. On a scale of one to ten, what is my level of eye hunger? Of mouth hunger? Of cellular hunger? Once we know this, we can eat appropriately and satisfy all the parts of us that are hungry. We can thoroughly enjoy eating.” Knowing this, I went back through the list and got a bit more real with myself. I told the truth about my eating attractions and this is what I found: I most often experience stomach hunger. I don’t like it when my stomach feels uncomfortable, so I do something to change that by filling it. And mind hunger is significant too, telling myself I have worked hard and I deserve a treat, or because I am borderline hypoglycemic, that I need protein.

No matter which type is yours, the author supplies plenty of hands-on exercises to work with and transform each into a more “healthy” form of hunger. Dr. Bays also advises us to be aware that three of the seven hungers can be quite problematic. They are mouth hunger, heart hunger and mind hunger. These three cause us to overeat more than the others. “But only when we remain unaware of them and of how to go about satisfying them,” she says. And we can and should satisfy our hungers through mindful eating. To learn more about how to create a mindful eating practice for yourself is simple. Books abound, as do web resources. The Center for Mindful Eating (www.tcme.org) is an excellent place to begin. All that’s required for us to transform our relationship with food is the passion to make it happen. True, mindful eating does help us lose weight, but the greatest benefit of all may be learning to love ourselves more. We honor ourselves in wonderful new ways by making healthy choices, one bite at a time.

Janice Lynne Lundy is an Interfaith Spiritual Director, retreat leader, author and the woman behind Buddha Chick™. Visit her website to learn more: www.awakenedliving.com.

March 2011

Innovative Health Care & Age Management Dr. Natalia DiPaola practices advanced medicine that combines the best in traditional science and holistic therapies.

Editor’s Letter Spring is upon us and there’s much going on in and around Grand Rapids this month.

Her approach to health, age management and hormone therapy will improve your health now for the years to come.

You’re sure to get a laugh or two at Gilda’s LaughFest to benefit Gilda’s Club of Grand Rapids, taking place March 10-20. Get ready for sidesplitting entertainment and be prepared with a joke or two of your own. Venues all around town are serving up comedy acts and entertainment. See our events calendar on page 40 for more information. This month is our annual "Let’s Eat" edition, and some talented local women grace our pages with their expertise. On page 10, mixologist Kellie Rowland presents "Love to Cha Cha" sangria, a recipe made especially for Women’s LifeStyle readers. Mix up your own or stop by Mixology at JW Marriott for this yummy concoction. Local writer and foodie Lisa Rose Starner sheds some light on those pesky weeds that actually pack some nutritious punch. See her delicious recipes, starting on page 16.

Dr. Natalia DiPaola - Board Certified in Integrative Holistic and Family Medicine

Springtime means it’s time once again for the West Michigan Women’s Expo at DeVos Place. We are proud to be a media sponsor for this event made just for west Michigan women. Please stop by Booth #457 and see us. We’d love to meet you face-to-face! Happy Spring – and "Let’s Eat!"

Angela

Learn more at www.drdipaola.com or email her at doc@drdipaola.com

Join us! facebook.com/WLMag Prizes • Updates • Inspirations!

What’s Wrong With Me? By Kathy Hyink, LMSW ACSW

See us at www.GoWLM.com Follow us on twitter.com/womenslifestyle

Women’s LifeStyle Magazine is a positive, inspiring and progressive presence with a strong emphasis on diverse, creative and current editorial with a long-standing commitment to community. Our advertisers receive high-quality service and an effective and relevant local advertising medium. Women’s LifeStyle - making connections.

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“Why do I feel this way?” “Why can’t I get it together?” If you find yourself asking “why” questions and wondering “What’s wrong with me?” you are like many of my clients who are glad to finally get relief from these frustrating questions. Asking “why” questions consumes much energy and leads to dead-ends. While they signal a strong desire to change things, they also let you know you are stuck, that you are anxious, worried, and immobilized. I can help you get unstuck quickly and thoroughly. Even traumatic experiences are finally resolved, once and for all. We focus on results, not on figuring out why you feel bad. In a few meetings you feel calm and confident. You have a fresh perspective to deal with your challenges in more effective ways. You are more aware of your own capabilities and they are more readily available to you. You feel equipped to accomplish what needs to be done. You concentrate better, are clear-headed and purposeful, and are happier as you are mobilized to live your life more productively.

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March 2011

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March 2011

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March 2011

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March 2011

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Mixing it Up with Kellie Rowland Kelli Rowland, mixologist at Mixology, located on the main floor of JW Marriott in downtown Grand Rapids, can mix up a tasty sangria, but her favorite beverage is beer, especially Michigan’s microbrews. She likes a story behind her beer, with Founders’ IPA and New Holland’s The Poet being a couple of favorites. Rowland, 27, created “Love to Cha-Cha” for Women’s LifeStyle Magazine because, as she so aptly states, “Spring is on the way and we need something fun.” You can watch her make it on our online edition at www.GoWLM.com or come in and order it right off Mixology’s menu this month. She’s a big fan of Michigan music too – Seth Bernard and Daisy May among her favorites. She’s a regular contributor to restaurant six.one.six on facebook , with updates and insight on the beer, wine and food menu. Read more about Mixology at www.ilove616.com.

Reading WLM online? Click here to watch Kellie make ‘Love to Cha-Cha’ Sangria

‘Love to Cha-Cha’ Sangria with Kellie Rowland, Mixologist

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photos by Daniel E. Johnson rom its humble roots in Spain, sangria has grown to become a popular, refreshing party drink around the world and in the United States. Sangria is typically created from red wine, fruit juices, soda water, fruit and, sometimes, brandy.

However, if you like sweet wines that are light on the palette and full of fruity notes, Mixology Bar and Lounge reinvents traditional sangria with Moscato, an increasingly popular semisweet wine. In this sangria, basil gives this cocktail backbone. While adding just a hint of flavor, each sip is scented with a fresh herb essence. Grapefruit, tart and tangy, is combined with oranges to complement the Moscato’s floral aromas and peach and apricot flavors. Cointreau, a clear, orange-flavored liqueur, adds a slight bitterness to balance the wine’s sweetness.

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Ingredients: 1 bottle of Moscato wine 1 grapefruit, juiced 2 oranges, juiced 2 Tbsp sugar 2 Shots Cointreau Liqueur 1-1/2 bunches of fresh basil leaves

Leave the basil on stems and pile onto a cutting board. Gently bruise the leaves with a muddler (by making slight indents in the basil the oils are released). Place basil into pitcher of wine. Tightly seal and chill overnight.

Garnish: 1 grapefruit cut into wheels 2 oranges cut into wheels 1/2 bunch of basil for garnish

Remove basil leaves from pitcher and add in the juice of the grapefruit and oranges, sugar and the Cointreau Liqueur. Stir until sugar dissolves and toss in the fruit wheels.

Preparation: Pour wine into a large pitcher.

Serve over ice, placing a basil stem on top of each glass.

March 2011

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Want to Eat Healthier? 4 Things You Can Do – Starting Today

Dr. Ruth A. Brandt M.D., F.A.C.O.G. Grand Rapids Women’s Health

“Don’t buy anything your great-grandmother wouldn’t recognize as food,” is advice found in Michael Pollan’s book, “Food Rules” (Penguin, 2009; $11). This is just one of several resources for anyone trying to eat healthier (others are listed at the end of this article). The overall message of these resources is to eat more vegetables and less fat, salt, sugar and processed foods. Most of us understand these concepts but putting advice into action can be difficult. The following are several concrete guidelines to starting a lifestyle of healthier eating:

1. Slow down. Our society has become so fast paced and this has extended to the way we eat. We eat standing up, driving in the car, on the job, walking to school, rarely giving much thought to what we are eating. Taste your food. Chew slowly. Savor each bite and challenge yourself to make it last as long as possible, especially if it’s a less healthy but oh-too-tempting food or treat. (Tibetan Monks consciously give thanks for every spoonful of food from their one daily bowl of food.) Next time you go to a restaurant, look around. Most people are finished eating before their brain’s satiety center has had a chance to monitor the amount. Eating slower aids in the digestion process and results in eating less.

2. Avoid processed foods. Processed foods have added salt, sugars, fat and chemicals. Many of these additives are not only bad for you, they also cause you to crave and eat more of them. Check the ingredient list. Is sugar (or any of the multiple forms such as high fructose corn syrup) one of the first few ingredients? Can you pronounce everything that you are eating? Are there more than 10 ingredients? If the answers are yes, avoid them. Eat food you recognize as food.

3. Avoid sugar in drinks. If you still drink sugared soda pop, stop now. Period. Not only are they empty calories but the rapid absorption of sugar is a terrible strain on your body and a set up for diabetes. Most juice should be diluted. There are vitamins in juice but it is still sugar in the form of fructose. Instead, eat whole fruit and drink water. People worry about getting cancer from diet drinks; however, the actual risk of diabetes and obesity from sugared drinks are far greater risks. More than 1/3 of U.S. adults are obese, and 1/3 of U.S. children are either overweight or obese. When you are thirsty drink water. When you get bored, flavor water with juice or

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drink diet soda. Skim milk is also an excellent choice for a quick pick me up.

4. Focus on adding healthy foods to your diet. Give yourself great alternatives to the foods you need to give up. Pick fruits and vegetables you like, not just those you know you should eat. Eat more whole grains and beans. Bulgar, wheat berries, and quinoa (pronounced “keenwa”) are all good fiber and protein sources. Found inexpensively in health food stores and cooked easily like you would rice, they are great substitutes for pastas and breads. Think of vegetables as your main course with a small amount of cheese or meat to add protein and flavor. Think of microwaving a sweet potato (slice off ends, wrap in a wet paper towel, cook for 5 minutes, rotate and cook another five) instead of mashed potatoes or french fries. Add protein to your salad for flavor and nutrition: grilled chicken, salmon, nuts, beans and strong cheeses. Use salad sprays instead of gloppy dressing to add flavor without extra fat. For an easy snack, mix a can of refried beans with your favorite salsa and eat it with celery, carrot sticks, bell peppers or cucumbers. The beans add protein and make it stick together without the added fat of cheese; the salsa gives great flavor to raw vegetables. Overall, take it one step at a time. Effective change happens slowly but it will happen if you make the commitment to yourself. You are given one body and it’s up to you to take care of it. Additional Resources: The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollen (Penguin reprint, 2007, $16) Nutrition Action is a monthly publication by The Center for Science in the Public Interest to help people understand how food affects their bodies. (www.cspinet.org, $10 for a one-year subscription)

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shop for all of the ingredients and stock up the pantry and the refrigerator. Come mealtime, it’s simply grab and cook.

Shortcuts for fast weeknight meals rriving home from work at 6:30 p.m. and then thinking about making dinner leaves many people feeling stressed. It’s possible to create healthy meals the entire family will enjoy with a little planning and smart time management in the kitchen.

A

Here are some tips that can make for easier meals in a snap:

●

Mark the calendar. Sure it may seem like a page right out of the school cafeteria operations, but planning at least two weeks of meals in advance can alleviate the toughest part of meal creation: deciding on the menu. This enables a person to

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Prep in advance. Some people like to spend Sunday afternoon pre-cooking items that will be used during the week. For example, one can bake chicken cutlets that can be used for a variety of meals later on. Or slice and dice items so that the preparatory work is done. Package into individual baggies or bowls for later use. Sometimes the longest time spent on meals is the prep work.

●

Consider breakfast foods. Breakfast foods tend to cook faster and with less prep work than others. One night a week serve pancakes, French toast, omelettes, or Belgian waffles. It’s easy and tasty.

●

Invest in a slow cooker. Slow cookers cook food on very low heat for several hours. Many now feature programmable displays so a person can punch in the cook time and the slow cooker will automatically shut off when done. Come home after a long day at work and school with an entire meal fully cooked and ready to eat.

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Stir-fry satisfies. Meats and poultry cut into smaller strips and pieces will cook much faster than an entire steak. Pair this with favorite flavors, such as ginger and teriyaki and seasonal vegetables (fresh or frozen) and serve over rice or noodles. There are dozens of stir-fry recipes a person can create with a little experimentation.

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Have leftover night. One night of the week can be set aside for leftovers to clean out the refrigerator. Simply reheat and serve, letting each member of the family concoct a buffet-style meal, featuring a little of this and a little of that.

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Pasta’s a plus. A pot of pasta can be boiled in 7 to 10 minutes. In roughly the same amount of time, you can put together a sauce to top the pasta, whether oil and garlic, tomato or something cream-based. Pasta should be the goto dish when a person is short on time and needs a hearty meal.

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Weeds that enhance our well-being By Lisa Rose Starner

S

pringtime in Michigan is an easy time to revisit your own commitment to living hyper-local for your health. A few popular ideas include joining a Community Supported Agriculture (CSA) program and perhaps cultivating an herb and vegetable garden.

Photo by Ruth Parbel

Go “Wild” for Hyper-Local Foods

Beyond gardening, how about learning about hyper-local wild plants – plants that grow in your yard, neighborhood or nearby fields and forests? The land around us offers many different plants that can be used as wild foods and herbal preparations to keep us well, and spring is an excellent time to learn to forage.

What to Know Before You Mow: Crafting a Springtime, Wild Food Meal First Course: Wild Salad Violet leaves and flowers (Viola spp), dandelion greens and wild chives mix together well for this flavorful, spring salad of bitter greens. While wild chives can be found in wooded areas near your home, you may find these greens as close as your own lawn – so don’t mow these weeds! If you haven’t sprayed your yard with chemicals,

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these plants can be eaten and are highly nutritious. Don’t be scared off by the bitterness found in the dandelion – the greens are not only packed with Vitamin C, but the bitterness is exactly what our Americanized diets of salt and sweet need. Bitter greens such as dandelion help the stomach in digestion by increasing bile production, and it’s good for the liver. We need to integrate more of these flavors back into our processed diets. The

violet greens do not offer the strong bitter profile the dandelion green does – it’s a sweeter green, with a bright flavor similar to purslane, but not as strong. It, too, is packed with Vitamin C. The violet flowers – both white and purple – are beautiful and add a splash of color to the salad. They are slightly sweet and can be ever so peppery, and they’re fun for children to pick with their little hands.

March 2011

Photo by Lisa Rose Starner To harvest, simply pick the leaves and flowers by hand, and trim the chives with scissors. To ensure maximum sweetness in the dandelion greens, harvest in the cool morning before it gets too hot (same rules apply for all salad greens) and choose the smaller, tender leaves before the plant goes to flower. Rinse the greens in a water bath and gently dry in a tea towel or salad spinner. Don’t wash the flowers or they will wilt. Top the wild harvested greenery with lemon-balsamic vinaigrette. Perfect alone or topped with anchovies for added flavor and protein, this salad pairs well with a crisp white wine. I might reach for a Michigan Riesling.

Spending just $10 per week on local foods will keep over $37 million circulating in Michigan.

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+?<Ă™.FIC;ÂľJĂ™ <8CK?@<JKĂ™+I<8KJ­Ž x Sugar Free x Great tasting x Gluten Free x Tooth friendly x Diabetic friendly x Kids LOVE our treats! x Created by a Michigan dentist

Main Course: Wildcrafted Nettle Risotto

Creamy Chocolates, Lollipops, Hard Candies, Chewy Caramels, Drink Mixes & More

Move over, spinach. Pop-eye’s got a new super food! Many of us have met the stinging nettle (Urtica dioca). As kids, we most likely encountered them horsing around in the fields of grasses with friends, only to be surprised by those stinging plants. But what we probably didn’t learn is how nutritious the nettle is! Nettles have great virtues as a wild edible food that nourish the body with plenty of vitamins and minerals. Nettles are very nutrient dense; rich in Vitamin C, Vitamin A, calcium, magnesium, zinc, iron, cobalt, copper, potassium, B-complex vitamins – even protein. And they are extremely high in chlorophyll. In seeking out the nettle, go on springtime (April-June) hunts in areas of nutrient-rich, damp soil. One can often find them in areas adjacent to rivers, streams and lakes, or along drainage areas. Take care to know the area from which you are harvesting and its history of use, and try to avoid areas adjacent or downstream from large factories and farms. Wear your harvesting gloves and long pants. (They don’t call them stinging nettles for nothing!) The stinging sensation and hive-like bumps that can occur from handling the nettle are caused from the hair-like needles found along the stem and leaves, and the sensation is similar to rolling in fiberglass. Fortunately, the nettles will lose most of their stinging properties as they dry or are cooked (steamed or sautĂŠed). Choose smaller leaves before the plant goes to flower mid-summer. Once harvested, nettles can be used either fresh or dry. If you plan on drying the nettles for use later in the season, prep them by chopping them into large pieces, taking care not to smash the fragile, fresh plant material. And do this immediately upon harvesting; you’ll want to dry the plant in a vibrant state. You don’t want to let them wilt or deteriorate in your hot car or on the kitchen counter. To dry, spread them out onto racks or screens and let them dry completely before storing them in glass jars. If they are not completely dry before storage, they will most likely mold. The dried leaves can be enjoyed year round added to soups and brewed as infusions for drinking. The infusion should be left to steep overnight to best extract the minerals of this plant. The flavor can be a bit “swampyâ€? to some, and blending the nettle infusion with a choice of green tea, jasmine tea, oatstraw and/or red clover makes it less swampy. Add a bit of honey to sweeten to taste. This is a refreshing, nourishing beverage that should be consumed daily. Fresh nettles can easily replace spinach in recipes that call for the greens. They can be lightly cooked and added to soups, egg scrambles, quiches or other similar recipes. Bon AppĂŠtit! (continued on page 18)

March 2011

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1/4 pound young nettles (about 3 big handfuls - it will wilt like spinach) 12 oz risotto/Arborio rice 1 onion, chopped 4 Tablespoons butter 1/2 cup dry Michigan white wine (an extra glass for the chef) 6 cups chicken or vegetable stock

Photo by Lisa Rose Starner

Wildcrafted Nettle & Michigan Morel Risotto

1 oz grated Parmesan cheese 1 cup chopped fresh Michigan morels (if you’re lucky enough to find them) or fresh shitakes 1/4 cup chopped, fresh parsley Salt, pepper to taste Heat the stock in a large saucepan. Wash the nettle leaves. Blanch for 2 minutes in boiling salted water, drain and chop very finely. Set aside to add at the end. Cook onion and morels gently in half the butter in a large saucepan for a few minutes until tender. Add rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine, deglazing the pan. Cook, uncovered, until all the wine has evaporated, then add about 1 cup boiling hot stock; leave the risotto to cook, stirring occasionally and adding about 1/2 cup boiling stock at intervals as the rice absorbs the liquid. After about 14 - 15 minutes’ cooking time, the rice will be tender but still have a little ‘bite’ left in it when tested. Add the prepared nettles and cook for 2-3 minutes, stirring. Take off the heat and stir in the remaining butter which will melt and make the rice look glossy; Sprinkle with the freshly grated Parmesan cheese, chopped parsley, and add salt and pepper to taste. Stir gently and serve immediately.

Lisa Rose Starner lives in Grand Rapids. She’s a food and lifestyle writer, blogger and owns her own herbal CSA program. Follow Lisa on her food and plants journey at www.burdockandrose.tumblr.com

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Wild Nettles

March 2011

“The good news for women is that business now wants collaborative leadership, relationship skills, sharing of information, and win/win negotiation – skills that come easily to most women.” ~ Nancy Clark, CEO, WomensMedia For information on being highlighted in “She Means Business” contact Roxanne at 458-2121.

Mary Cooper The Dam Taxi Email: mary@thedamtaxi.com

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We provide fun on the road for wedding parties, casino or shopping excursions or just a night on the town. Our new Limo Bus has 18-passenger capacity, 1600 watt stereo, bar, flat screen TV, CD & DVD Player, and MP3 hook up – all in more space than a standard limo.

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Donna Cydzik Alicki Scentsy Email: dcalicki@msn.com

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I am a Scentsy consultant & I love what I do! We offer over 80 incredible fragrances in flamless soot, smoke and lead free waxes. Beautiful warmers, sprays & soaps round out our collection of fine products. The spring/summer catalog is now available. Call today for party date availability or more information.

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donnaalicki.scentsy.us • (616) 361-8658

Juli Wiseman Ad Shop, etc. Email: juli@adshopetc.com This boutique ad agency is the brainchild of Juli Wiseman and Heidi McCrary. Combining creative energy with marketing expertise, Julie and Heidi bring big business success to locally-owned businesses. They provide a full range of services – including advertising consultation, media placement, commercial production, direct marketing, e-marketing and graphic design.

adshopetc.com • (616) 855-2595

Ashley Cole Ashley Cole Design, Inc. ashley@ashleycoledesign.com Ashley Cole Design provides custom interior design services for residential and commercial spaces, including complete design consultation and planning for both new-builds and renovations. I help you create spaces, bringing together the elements of color, light and structure to reflect your own style. "Creating environments that enliven the spirit."

My work is born from a fascination with creation.. Something I have experienced with my eyes and my soul. I paint until I've created something I have not seen before. I believe in the power of art to heal . . . to change lives. For me art is as necessary to life as joy . . . and sharing art through education and creation is my passion.

stephanieschlatterart.com • (616) 560-9519

Catherine Lazarock, President Symplicity Communications, Inc. Email: clazarock@symplicitycom.com 6\PSOLFLW\·V SDUWQHUVKLS SURYLGHV FOLHQWV ZLWK Local, long distance, internet services, and phone system consulting. Access to multiple carriers to obtain the best products and pricing for the needs of the client. Monitoring of monthly cellular bills and procurement services through our new mobility management product. Catherine Lazarock founded Symplicity Communications, Inc. in January 2007 with the VLQJOH JRDO RI PDNLQJ WHOHFRPPXQLFDWLRQV ´V\PSOHµ IRU her clients. Today, Catherine and her staff of six focus on providing excellent service with the highest integrity. 6\PSOLFLW\·V QLFKH LV WKDW ZH manage the implementation process, assure accurate billing and assist when there are customer service issues. Catherine is involved in a variety of organizations. She serves as Vice President of the West Michigan Technology Association, Regional Council Member for Inforum West Michigan and is a member of Grand Rapids Chamber of Commerce, Econ Club of Grand Rapids, Local First, CEED, and Michigan Business and Professional Association, as well as other volunteer activities. Throughout 2010 and 2011, Catherine has received several awards and nominations. To learn more about Catherine and Symplicity, please visit www.symplicitycom.com or our blog at www.blog.symplicitycom.com.

250 Monroe Ave. NW, Suite 400, Grand Rapids, MI 49503 616.717.5750

www.ashleycoledesign.com • (616) 780-8291

March 2011

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Many beauty products contain food, suggesting they have benefits topically as well as internally. Whether you mix it up at home or buy it at the store, here are some great beauty treatments to do battle on winter-dry skin, from lips to toes.

By Marianne Bockheim Sugary-sweet and really neat, a sugar scrub will gently whisk away flakey, dry skin on arms and legs, while adding hydrating benefits. Gently rub in small circles, concentratng on knees, elbows and hands. Featured scrubs are for external use only, and not recommended to be used more than two to three times a week.

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SUGAR SCRUB FROM THE KITCHEN (my own recipe!) 1/2 cup granulated sugar 2 Tbs olive oil (start with one and then add more until desired consistency) 1 tsp vanilla Lightly rinse and pat dry so as not to remove all the olive oil. I love this scrub because it gently exfoliates while infusing hydration. Plus, it smells wonderful!

1. Silky Cosmetics Whipped Sugar Polish A decadent blend of shea butter and coconut oil will leave skin feeling silky smooth. Extremely therapeutic, and the added soybean oil offers antioxidant and anti-inflammatory benefits. Available in 4 “flavors.” 100% vegan. NO parabens, synthetic preservatives, sodium lauryl sulfate, petroleum or mineral oils. $18. For availability, visit www.silkycos.com.

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4 5

2. Crater Lake Company Chocolate Truffle Body Polish Made with ingredients you’ll love, including organic and fair-trade cocoa and pure white cane sugar, along with shea butter and sunflower oil. $22. www.craterlakecompany.com

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March 2011

Your lips say “ahh” and your breath says “Mmmm” when treating your pucker with a dash of minty lip balm. Use generously and as often as you like.

LIP BALM FROM THE KITCHEN (COURTESY OF WWW.COSMETICSDIARY.COM) 2 Tbs petroleum jelly 1 tsp beeswax 10-14 drops peppermint essential oil Melt the petroleum jelly then add beeswax. Add peppermint oil while cooling. I love this recipe because it’s so easy to make, and you can easily swap out the peppermint for another flavor. However, the peppermint is a good choice since it freshens breath as well. Cute little containers turn this recipe into a great gift.

3. Lip Elixirs in Mojito Nourish lips with a healthy blend of aloe butter, kukui nut oil, cocoa butter and vitamin E, while getting a kick of crisp, tingly spearmint. Available in 3 other flavors. $6.50. www.lipelixirs.com Antioxidants are so important for fighting off those free radicals that cause aging. A healthy dose of antioxidants have been found in red wine. While you can enjoy an occasional glass of red wine, gain the additional benefits in a healthy, safe manner. 4. Mark West Pinot Noir Stave off the years with my favorite wine and highly recommended pinot noir. This is best enjoyed with a little piece of chocolate, which will neither harm your complexion nor you disposition! $15.99. Available at grocers and wine shops nationwide. 5. Solanova Rubi QNol® Benefits derived from red wine are largely due to the antioxidant Resveratrol, Unfortunately, to reap the benefits of resveratrol, you would need to drink up to 5 bottles of red wine a day. But now there is Rubi QNol®, a cutting-edge supplement that combines the well-known energy & immune boosting CoQ10 with the newly discovered antioxidant Resveratrol. Always consult your doctor before deciding to take any kind of supplement. $59.95. Available at www.solanova.com.

6080 28th St. S.E. Grand Rapids (616) 940.1177 www.RenewalSkinSpa.com

Get Glowing on Your Lunch Hour BOTOX® • Juvéderm™ • Vein Treatments • Laser Hair Removal • Photo Facials • Profractional Skin Resurfacing • Skin Tightening • Microdermabrasion • Facials • Chemical Peels • Spray Tanning • Acne Treatments • Sugaring

March

Specia ls:

SilkPeel Microdermabrasion with an Ultrasonic Facial

$75 (Value $150) Some restrictions apply, offer expires 5/1/11

Speaking of antioxidants, green tea is a must have in any kitchen and is an essential part of any beauty routine. It’s good for youth preservation and detoxification on the inside and the outside. After a beauty treatment, always save a cup for yourself to sip and savor!

A GREEN TEA STEAMER Pour boiling water into a large bowl and add 2-3 green tea bags (or a tea ball filled with loose tea leaves). Holding a towel over your head, enjoy the green tea steam as it permeates the facial area for 10 minutes. The warmth will feel relaxing but don’t get too close – excessive heat isn’t good for the skin. After steaming, gently cleanse the skin and moisturize.

6. IROHA Nature Anti-Aging, Revitalizing & Purifying Mask This quick wonder mask will purify and revitalize while giving skin a moisturized surge. Skin will be left toned, radiant, soft and supple. Suitable for all skin types, each mask comes individually packaged and perfectly shaped to fit one’s face allowing openings for eyes, nose and mouth. Paraben free. $5.50 each. For availability, visit www.irohamasks.com. 7. Crater Lake Company About Face Strawberries & Cream Illuminate Face Masque Salicylic acid, naturally found in strawberries, gently exfoliates and refines skin to reveal fresh, radiant skin. Comes in a dry powder format. Add water or your own mixing agent for your skin type. For example, mix in green tea for dry skin, add milk for oily skin, stir in yogurt for combination skin or pureed cucumber for acne-prone skin. $17. www.craterlakecompany.com

Marianne Bockheim has been waving her magical mascara wand for more than eight years. Her mission includes journalism, teaching, makeup artistry for the consumer as well as media, and providing marketing services to beauty and fashion businesses.

March 2011

21

for the love of

courtesy of the National Pork Board

Crisy, smoky, salty, crunchy, it’s no wonder the baconmania trend continues. From traditional bacon wrapped pork mediallions, to tasty BLT Brushetta and avante-garde bacon peanut butter cookies, here’s a collection of recipes to add sizzle to your meals.

Bacon, Lettuce and Tomato Brushetta 24 appetizers 8-10 slices bacon, crispy cooked and crumbled 3-4 Roma tomatoes, (plum), seeded and chopped, (about 1 1/3 cup) 1 cup green lettuce, chopped 2 tablespoons fresh basil leaves, chopped 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground pepper 1/3 cup olive oil 1/2 16-oz. package twin French bread loaves, cut in 1/4-inch slices 1/3 cup blue cheese, OR feta cheese, crumbled (optional):

Bacon-Wrapped Medallions with Garlic-Mustard Butter

In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices; place on baking sheet. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool. Spoon about 1 tablespoon topping on each toast round or serve topping in a small bowl, surrounded by the toast rounds.

Directions for Broiling: Pre-heat broiler to 500º. Broil pork mignons about 4 inches from heat source for 7 to 8 minutes per side or until internal temperature reaches 160º F.

4 servings

Bacon-Stuffed Shell Salad 8 servings This recipe takes pasta salad to a big flavor level. Great to make ahead and serve for a simple luncheon. Serve with fresh seasonal fruit. 12 1 1/2 2 3 3 1 1/2 1/2 1/4 1/8 16

ounces Canadian style bacon, sliced cup zuchinni, shredded cup red bell pepper, finely chopped tablespoons Parmesan cheese, grated tablespoons vegetable oil tablespoons red wine vinegar clove garlic, minced teaspoon Italian seasoning teaspoon sugar teaspoon salt teaspoon pepper conchiglioni (jumbo shells) romaine leaves

1 pork tenderloin, 1 to 1 1/4 pound 4 slices bacon, hickory-smoked Wooden picks salt and pepper Garlic-Mustard Butter* Garlic-Mustard Butter 1/4 cup butter (1/2 stick), softened to room temperature 2 teaspoons Dijon mustard 1 clove garlic, minced Cut tenderloin in 8 slices (medallions) approximately 1 to 1-1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions to the right.

Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to mediumhigh; cook (uncovered) for 6 minutes or until nicely browned. Turn; cook an additional 6 minutes or until internal temperature reached 160º F. Directions for Grilling: Pre-heat grill to 400º. Place pork mignons directly over high heat. Close grill lid; grill for 6 to 7 minutes per side or until internal temperature reaches 160º F. Garlic-Mustard Butter Directions: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving. *Remove wooden pick; top with Garlic-Mustard Butter and serve with baked sweet potatoes and steamed cauliflower.

Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside. For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper. Pour dressing over bacon mixture; toss gently to mix. Cover and chill 30 minutes. Cook conchiglioni according to package directions. Drain and rinse with cold water. Spoon about 1/4 cup of the bacon mixture into each conchiglioni. Place the shells, filled side up, in a baking dish. Cover and chill 2-4 hours. To serve, arrange romaine among salad plates. Place 2 shells atop each.

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March 2011

Bacon and Peanut Butter Cookies Makes 48 cookies – Recipe courtesy of Raina Bien The blurring of sweet-salty flavors seen at top restaurants is strangely intoxicating. Bananas and quail, parsnip cake, olive caramel…Here’s another kind of recipe entirely: a homey cookie that’s not at all avantgarde. Bacon stars with peanut butter in a smoky treat with the perfect balance of sugar and salt. 1 2-1/2 1/2 1/2 1 8 1 1 1 2 1 1-1/2

pound bacon cups flour, unbleached teaspoon baking soda teaspoon baking powder teaspoon salt tablespoons butter, (1 stick), cubed and softened cup brown sugar, packed cup sugar cup peanut butter, smooth (not natural) large eggs tablespoon vanilla extract cups salted peanuts, finely ground in a food processor Turbinado, OR raw sugar

Preheat the oven to 375 degrees F. Arrange the bacon on jelly roll pans and bake for about 20-30 minutes, flipping each piece halfway through cooking. When all the fat has been rendered and the bacon is very crispy, drain the strips on paper towels. Reduce the oven temperature to 350 degrees F. Pour the rendered grease into a metal bowl and chill it in the refrigerator (or freezer) until cool and solidified. Stir the grease occasionally to speed the cooling process.

Combine the flour, baking soda, baking powder, and salt in a mixing bowl and stir until well combined. Chop the bacon or crumble it by hand into small pieces, about 1/4” square. Using an electric stand mixer, beat the butter until creamy. Mix in 8 tablespoons of the cool bacon fat. Add the sugars and beat until creamy, about 3 or 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the peanut butter until thoroughly combined. Add the eggs, one at a time, and then the vanilla. Scrape down the sides of the bowl again. Then, on low speed, mix in the dry ingredients. Stir in the ground peanuts and bacon until mixed.

March 2011

Form the dough into golf ball-sized rounds and place them on a sheet pan, spaced about two inches apart. Dip a fork in water and press the tines into the surface of each piece of dough two times, to slightly flatten the cookie and to form a crisscross pattern. Sprinkle the cookies with a generous amount of turbinado sugar. Bake the cookies, two sheet pans at a time, for about 10-12 minutes, rotating the pans midway through baking. The outer edges of the cookies should only just begin to turn golden while the center of the cookie will still look a bit pale. Let the cookies cool for 2-3 minutes on the sheet pan before transferring them to a wire rack to cool completely.

23

Cooking up a Dream

Chef Terri Rees, Instructor, Spartan Stores Culinary Classroom By Nikki Robertson • Photo by Ruth Parbel

A

fter 25 years of working for AT&T, Terri Rees made a choice many fear doing: Following her dream.

Like so many other corporations, her employer had downsized and Rees was forced to make a decision. She decided to go back to school. “I always said after 30 years at AT&T I would retire and go to culinary school,” Rees said. Figuring, in 2002, she was only five years shy of her goal, Rees talked to her husband and decided to fulfill her dream, and as her job as Customer Project Manager ended, her culinary education began at Grand Rapids Community College’s Culinary School. Growing up in a single-parent home, Rees and her siblings had to each pull their weight while their mother worked full time. Rees’ job: dinner. Her mother would leave recipes and ingredients out for her to prepare for the family, and after numerous nights of phone calls to her mother for coaching, she realized that not only did she only enjoy cooking, she was good at it.

Years later, when Rees attended a cooking class with her own daughter, the dream of becoming a chef began to simmer. She started culinary school in her late 40s. “I had to study and get back into that rhythm. I was intimidated,” says Rees, now 52 years old, of her fellow students. Soon Rees was among the best in her class. She says she can’t take all the credit though – if it weren’t for people saying culinary arts was for young people or men, she wouldn’t have become so determined to prove people wrong. Smitten by how simple the Food Network made the catering business seem, Rees had the idea of opening her own catering business. She landed an internship with food company Applause and fell in love with the fast-paced environment and exhilaration of working in the kitchen. After graduation, she worked for Steelcase as a callin-person for their catering service. Then Rees opened her own catering company, Tuxedo Junction, for intimate private parties of 30 or less people.

It was three years ago when a friend asked her to work at Spartan Foods Culinary Classroom. She’s been teaching since then. The culinary field has taught Rees that, “Food happens in a lot of places.” It took time to figure out where she would fit in, she says, even taking on a stint as sous chef for a friend. That didn’t work out, she says, but that same friend led her to Spartan. She’s also a chef at Meyer May House (owned by Steelcase). Rees says she loves what she does and makes enough money to enjoy life, a principle her father had always instilled in her. She encourages everyone to follow their dreams. “It takes courage to say ‘yeah, I can do it and be happy,’ but if you don’t try it you’ll always look back. It’s better to try and fail…”

“Food happens in a lot of places.” 24

March 2011

Experience

Compassionate Care

The Shade Shop 422 West Leonard St. NW Grand Rapids (616) 459-4693 Mon – Fri 10 to 5:30 • Sat 10 to 2 www.theshadeshop.hdwfg.com

Introducing the women of East Paris Internal Medicine Associates: Diardre H. Quinn, M.D., Audrey L. Keller, PA-C, Danielle L. Waggoner, M.D. Suzanne M. Howard, M.D.

W

ith independent medical group, East Paris Internal Medicine Associates, you’ll experience the level of care you and your family deserve.

Since 1978 they have been treating unexpected illness and minor injuries, and providing comprehensive care that includes preventive exams, gynecological exams, and immunizations. They specialize in non-surgical solutions and take the time to listen to their patients. Full laboratory services and basic radiology services may save you time and money. Most insurance plans accepted.

East Paris Internal Medicine Associates, PC 1000 East Paris Ave SE, Suite 260

(616) 957-9237 March 2011

25

Adding a Kitchen Island

By Ashley Cole

KK

itchens have become the center of our homes. That “everyone ends up in the kitchen” is an understatement. When planning a new kitchen, or updating an existing one, among the most sought after features is an island. An island adds versatile workspace and storage and can be a beautiful focal point and gathering spot in the kitchen.

Ashley Cole is a professional interior whose work has been featured on HGTV as well as numerous publications, including Kitchen Trends and Home Magazine. Ashley’s passion is “creating environments that enliven the spirit.”

line with your needs, speak with your kitchen designer or cabinetry supplier about the range of options available for cabinetry accessories.

• Knee Space – Ideally, you want at least a 12” overhang of countertop from the edge of the top to the base of the cabinet where your knees would hit.

If you’re planning to add an island to your kitchen, here’s what to look for:

• Traffic Flow – Be sure there is enough room to comfortably walk around the island when people are sitting in the stools. When the stools are pulled out, there should be about 36” from a wall or other furniture in the room.

Workspace Adding an island instantly provides extra countertop space to for cooking and food preparation, especially in smaller kitchens, where the perimeter tops are broken up with large appliances. If you’re adding an island, it’s ideal to have at least 36 to 42 inches surrounding the island for traffic flow and if you have space, a built-in island with electrical and plumbing becomes a place to add appliances, such as cooktops and small appliances that otherwise take up valuable countertop space. Even in the smallest of kitchens, a movable cart with wheels can add needed workspace and storage.

Storage Options for extra storage space abound with kitchen workspaces. You may like the feel of a furniture-style piece with open shelving below. These shelves can hold cookbooks, large pots and pans, or a collection of pottery or baskets that house gadgets and other small kitchen tools. If full cabinetry design is more in

26

is also a popular option. This creates two levels in the island and can be affective in hiding the lower workspace if clutter shows up often (especially if a sink is located in the island). Most barstools are versatile to work with either counter or bar height.

Personally, I like the function of large drawers in the island. Other accessories are pull-out trash or recycle bins, pop-up shelves for heavy, small appliances, and pull-out shelves for easy access to stored items.

Seating As formal dining rooms are passed up for more informal gatherings, the island is an ideal spot for informal dining. There are three important things to consider when adding seating: • Counter Height – What is the most comfortable height for your need? Most often I find clients enjoy keeping the island at the standard kitchen counter height of 36”. This allows for a continuous counter and an easy stool height. Bar height, at 42”,

Traffic Flow Depending on the shape and size of the kitchen, an island creates a natural flow around the room, as opposed to a peninsula that is attached on one side to another counter area or wall. Sometimes the cook can feel overcrowded in the kitchen’s workspace, so an island provides a natural barrier and keeps others from crowding the main area.

Architectural Interest A kitchen island doesn’t necessarily have to “match” the rest of the kitchen. It provides a design opportunity to create a focal point or add custom elements. Whether it’s a different color or stain, is a reclaimed antique piece of furniture or is finished with a butcher block countertop, an island can have a personality all its own.

March 2011

Serve with Style!

Alexis Designs Turning Homes into Havens! 4187 Chicago Drive - Suite 6 Grandville 49418 • (616) 531-7576 Mon, Wed, Fri- 9:30-5 • Tues, Thurs 10-8 • Sat 10-4 Design Cafe open daily 7 am a

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Soon to be your favorite pan

NEW! Clear lids for your cast iron cookware

FREE DEMO • Awesome Cast Iron

Made in the USA for over 100 years and still family owned, so that’s saying something! The favorites of your grandmother are now making a huge resurgence in popularity and for a very good reason. Now you buy them pre-seasoned so you can fry, braise, steam or sear the minute you bring them home from the store. Every kitchen needs at least one great cast iron pan. The solid iron enamel coated Dutch Oven or griddle and grill pans are available in all shapes and sizes.

Wednesday, March 16 • 5:30 - 7 pm Come and discover the joys of cast iron cooking, its ease of maintenance and all-natural non-stick qualities. Soon to be your favorite pan!

Check Out Our Gourmet Gear Including: Cuisinart “Green Gourmet and Multi-clad Vitamix Professional Series 500 Wufthof Knives • Kyocera Ceramic Knives Epicurean Cutting Boards • OXO Fiesta • Le Creuset • Chantal

– not your ordinary hardware store – 1234 Michigan NE (Michigan & Fuller) Hours: Mon thru Fri 8-8 • Sat 8-6 • Sun 10-5

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Visit www.ryleesace.com for Rylee’s Gift Registry • Upcoming Classes & more

March 2011

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t

Fast Foodies by Latesha Lipscomb

I dedicate this section to foodie friends devoted to exceptional food and drink right here in Grand Rapids. This month I stumbled upon two places that deserve honorable mentions for the foodie-on-the -go. Located in the lower-level of The B.O.B (20 Monroe Ave. SW, www.thebob.com), Monkey Bar offers a delectable, global menu of Asian-inspired tapas served as small, shared plates – what I like to call fast food for those with elevated taste. Tapas are meant for sharing and, in this case, less is more! Tasmanian Peppercorn Crusted New York Strip and Plum Glazed Duck Breast are my favorites. With an exotic atmosphere and relaxing soundscape, Monkey Bar is the perfect place for an intimate dinner date or a nesting place for ladies night. Reservations can be made by calling 356-2000.

Grand Rapids newest spot for hotdogs is Jonny B’z (638 Wealthy Street/551-1108, www.jonnybz.com). While the Chicago Dog is definitely a crowd pleaser, I was pleasantly surprised when introduced to the unusually tangy Amish relish on the Build Your Own Dog menu. While you’re waiting for your order, feast your eyes on portraits of other historical dog joints across the country and colorful images painted by students at MLK School. Play a game or two on the ping-pong machine that’s been in the owner’s family since 1963! Jonny B’z is a locally owned, family friendly establishment with something for everyone! Stop in on $2 Tuesdays for a Turkey or Beef Hotdog all day long or on a weekend before 3am for a red-eye bite! Mmm Good!

Let them Eat... Cupcakes! Grand Rapids, the cupcake boom is here, and you’ll love what we’ve discovered. America’s love affair with cupcakes has exploded and two cupcake-centric bakeries are serving it up right here in west Michigan. We were blown away when we visited Cupcake by Design (1971 E Beltline NE, 364-9787, www.cupcakebydesign.com). They offer 30 different flavors of these small indulgences, which can be purchased in the store or hand-delivered for your private party or special event. Their designer cupcakes, both gourmet and jumbo decorated, are made from scratch, freshly baked, and are fun for all occasions. This month, peel back the wrapper of a “Luck of the Irish Mint” cupcake for a mid-morning break or afternoon tea. And just around the bend, you’ll find Little Pearl Cupcake (5260 Northland Dr. NE, 363-2700, www.littlepearlcupcake.com). Stop in for their signature “Pearl” cupcake – a decadent vanilla cupcake with rich vanilla bean frosting topped with beautiful edible pearls. Ooh la la... cupcakes are selling like hotcakes and are the latest and greatest in local sweet temptations. Any time, any place, cupcakes are always welcome!

Jonny B’z Dogs

Red Velvet Cupcakes

Bar Divani

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Red Jet Cafe

March 2011

BURGER QUEST! We searched our area code for a place to call home when you’re jonesing for a burger! Needless to say, we found quite a few places we’d lay down our hat and dig in!

At McFadden’s (58 Ionia Ave. SW), the $5 Burger Menu is back! I suggest the Sicilian Burger with fried provolone, marinated banana peppers, pepperoni and spicy marinara sauce. It’s an explosion of flavor in your mouth - you’ll thank me later! And don’t forget an order of fries - they are the best in town!... O’Toole’s (448 Bridge Street) offers an outstanding menu of

18 burgers to choose from and has a wonderful Sunday Funday menu of “Classic” burgers and fries with a $3 Absolute Bloody Mary Bar to enjoy. Drink up!... Stella’s (53 Commerce Ave. SW), home of the stuffed burger, offers $3 Burgers all night on Thursdays. I recommend the Government Cheese Burger, stuffed with white cheddar cheese. By contrast, if you’re looking for something a little different but equally delightful, be sure to visit Red’s on the River (8 E Bridge St. #10) for the Steak Burger or the Blackened Salmon Burger… Or, shoot over to Twisted Rooster (1600 East Beltline Ave. NE) for a delicious stuffed Turkey Burger that is simply incredible… Last, but certainly not least, and voted Best in Michigan by USA Today, stop in Cottage Bar (18 La Grave Ave. SE). Pleasing our palate for the last 31 years, they are a local favorite that offers both locally sourced quality beef and alternative burgers. I flipped cart wheels over the Back Alley Burger, which is served on a whole-grain bun with sliced ham, cheddar cheese, lettuce, tomato, mayo, green olives, sour cream and green onions on a 1/3 lb. Angus burger. This burger can and will change your life! Stop in to one of the venues this month, when you’re on your own burger quest and be sure to tell them Women’s LifeStyle’s Now Trending sent ya!

BEER TENT

March 2011

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How Sweet It Is I visited my good friend and knowledgeable sommelier, Jordan Sipp at Bar Divani (15 Ionia Ave. SW/774.9463, www.bar-divani.com for the latest and greatest in sweet dessert wines. The Chateau La Rome 2003 Sainte-Croix-DuMont was an instant hit. It’s light and flavorful yet dense in texture, thus “the voice of the wine is paid more attention to by your senses.” Similarly, the Ca’di Pietra Melrose Pinot Proseco Rosa ($16.99) is a staff favorite that Bar Divani patrons just can’t seem to get enough of. This sparkling blush champagne can hold its own next to more expensive brands of bubbles & champagne. On Mondays, enjoy $2 off a glass of wine all night long. And, since Moscato is a divine gateway into other brands, you might also enjoy a sumptuous glass of Vouvray Chenin Blanc or 2008 Gewurztraminer. Here’s to something new, that’s trending NOW... Salude!

COOL EATS! Red Jet Café has got to be the coolest cafe this side of the big lake! Setting neatly on its own corner on Plainfield Ave., you’ll discover a fabulous dining location that offers everything from cookies and crepes to pizzas and pies! Owned and operated by the Gilmore Collection, Red Jet is a little cafe with a big personality. Amongst many eclectic menu options they offer Omelets, Sweet Crepes, Savory Crepes and Breakfast Paninis daily for the perfectly posh Sunday Brunch or that wacky dinner craving for farm fresh eggs. If you haven’t experienced Red Jet Café yet, be sure to check them out this month for some savory down-home cooked meal options, as well as homemade dessert pies like those mom used to make for diners with a sweet tooth! It’s big city chic and simple casual dining all in one; you simply can’t go wrong at Red Jet!

Running short on time with no idea what to have for dinner?! Making Thyme Kitchen offers made from scratch, ready-to-cook entrees, soups and sides, fresh salads and desserts for “wonder women” on the move. You can shop the store at 962 Cherry Street or order a package for delivery or pickup. The menu offers both vegetarian and gluten free options. The menu changes every month, so while the Tilapia with Thai Coconut Curry Sauce may or may not be available for order, you should keep your eyes peeled for the Pulled Pork with BBQ Sauce and the Sicilian Chicken with Pine Nuts and Raisins for the month of March. This kitchen concept is so incredibly hip, they even offer MILKEEZCOOKIES, which provides easy nutrition for nursing moms! For more information, please visit them on-line at www.makingthymekitchen.com and never be alarmed again by that daunting question: “What’s for Dinner?!”

Special Thanks to all the venues, owners, management, and staff that welcomed and served Women’s LifeStyle great food, wine and spirits for the compilation of this column. About our TREND EXPERT Latesha Lipscombe: Seven Years on the East Coast in Boston and New York City, five years in Chicago, multiple degrees (and one of them is a Doctorate), she is a beauty guru, style maven and arbiter of all things cool. She is the go-to person for all that is hip, hot and happening NOW in West Michigan. Contact her at Latesha@womenslifestylemagazine.com

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Health & Wellness Resort Redstone, CO

THE PLEASURE OF HEALTH Quiet, tranquil and inspiring. Redstone is a top-rated all-inclusive destination retreat situated in an enchanting alpine village— a health resort at 7,200 feet. THE REDSTONE WELLNESS RETREAT Daily Exercise + Fitness Coaching + Hiking Massage Therapy + Nutrition & Culinary Program Yoga Sessions + Natural Hot Spring Therapy Personal Counseling + more 7 DAYS - ALL-INCLUSIVE Session 1: March 25 - April 1 Session 2: April 2 - 9 FOR MORE INFORMATION:

Visit redstonewellnessretreat.com

March 2011

Faces

&

Places

Railside Golf Club, a newly renovated, private golf club in Byron Center, has opened its Railside Alder Bar and Grille to the public. Experience fine American cuisine and a friendly dining experience at the Club seven days a week. The menu includes fresh seafood items, several Gluten-free and healthy options and has lunch portions available. Additionally, the restaurant’s culinary staff sources Michigan-made products and Michigan-grown produce. Learn more at www.railsidegolf.com. –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– ENCOMPASS, EAP and WorkLife services has selected Melita Travis Johnson, LMSW, CCDP, Director of Diversity & Inclusion Initiatives, to receive the 2011 Ethel Coe Humanities award at the 29th Giants Award and Banquet. Travis Johnson was selected to receive this award based upon her exemplary leadership and compassionate work in the arena of diversity and inclusion.

Find your balance! Grand Rapids Tai Chi Center – Spring Classes Now Forming Grand Rapids Tai Chi Center offers Yang and Chen style Tai Chi group classes Weapons classes offered are sword saber fan two person cane short staff and long pole Private instruction also available

Call ( ) or ( ) for more info or email gtcl@yahoo com

All classes held at Fuller NE • Grand Rapids Teacher Gary Lee is a certified instructor and has been teaching Tai Chi for years

In her current role as Director of Diversity & Inclusion Initiatives at ENCOMPASS, LLC, Travis Johnson provides training, consulting and coaching experiences designed to positively impact the culture and performance in business and organizations. –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– Valley City Linens of Grand Rapids announces the following $1,000 scholarship recipients: Justin Corwin, Iesa Gonzalez, Tanya Hall, Jon Brown, Brian Coalter, Robert Young, Kelli Leonard, Caleb Cass, Brennan Barkman, Whitlee Adams, Cynthia Jewell, Allan Konwinski, Lucilla Burchett, Marilyn Morgeson, and Girard Goode. The recipients are students enrolled in The Secchia Institute of Culinary Education at Grand Rapids Community College, the Culinary Institute of Michigan at Baker College Muskegon, and the Culinary Arts Program at Henry Ford Community College in Dearborn. The scholarships are offered in recognition of Valley City Linens’ 75th anniversary, whose success, they say, has been built in partnership with the restaurant and hospitality industries. –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– Rock*Paper*Scissors, a new consignment shop in East Hills, has opened at 145 Diamond Ave. SE. The store specializes in trendy, fun, affordable fashions, including gently worn and overstock items from showrooms and boutiques. Accepting in-season drop-offs anytime. Rock Paper Scissors is open Mon. 12-6; Tues – Thurs. 10-7; Fri. 10-6; Sat 1-4; Closed Sunday. For more information, call 805-6848 or visit www.rpsgr.com. –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– Grand Connection Inc., a full service meetings management firm, has received national certification as a Women’s Business Enterprise. Grand Connection’s certification was issued by Women’s Business Enterprise Council - Great Lakes, a regional certifying partner of the Women’s Business Enterprise National Council (WBENC).

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49 1/2 E. Bridge St • Downtown Rockford (616) 433-9750 • M-F 10-7 • Sat 10-5 www.sassypantsgirlsboutique.com

March 2011

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Wedding Cake Trends

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edding cakes have become more of an artistic centerpiece than just a confectionary treat. Couples often seek out renowned wedding cake bakers for a cake that will amaze the crowd and complete the theme of the wedding.The average couple will spend between $700 to $800 for their wedding cake. Although many catering halls or reception sites will include the wedding cake in a package deal, many couples choose to order their cake from a specialty bakery that creates culinary masterpieces. If television trends are any indication, many people are opting to spend several hundred to thousands of dollars on a customized wedding cake. These fondant and buttercream creations may be elaborate in nature, so much so they'll likely need to be ordered several months in advance. Couples looking for something a bit different for their upcoming nuptials, many want to consider these trends in wedding cakes. • 3-D accents on the cake, such as graphic appliques • A black-and-white motif that gives the cake a simplistic, yet trendy appeal • A lot of bold color in the cake, instead of just white or ivory • Dramatic monograms that can add class to the cake • Painted cakes with edible food coloring paint featuring beautiful landscapes or a portrait. A work of art, they're both delicious to eat and fun to admire • Cakes that mirror the style of the wedding gown, including fondant ruffles and appliques Many couples still choose the traditional, and that’s always in style. Instead of experimenting with the outside of the cake, couples can be creative with cake flavor and fillings. Imagine cutting open the cake to find red velvet or a chocolate ganache filling.

Jewelry: CAROLEE

Pearls of Wisdom

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he trend in bridal gowns is strapless, bare shoulder styles, creating the perfect canvas for a statement necklace and earrings. Multi-strand and Y-necklace silhouettes in pearl and crystal are a popular choice. These necklace designs can be paired with simple button or drop earrings. The elegance of pearls and the shimmer of crystal provide today's bride with perfect jewelry options for any look from mod to Victorian.

TERRI’S WINDOW TREATMENT “One Woman Consultation thru Installation”

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March 2011

Taking on the Grand Rapids Dating Scene . . . two at a time.

FREE 8x10 WITH SITTING

Let’s Eat: The Dinner Date

... I’m a young professional. I have (s)expendable income and tend to eat out on a regular basis. However, when it comes to dinner, most often I’m not the one picking up the tab. I’ve always considered myself a strong, independent woman but when it comes to dinner dates I’m a bit old-fashioned. This means a guy must open doors, walk on the correct side of a lady when on a sidewalk, pull out her chair, and of course… pay for dinner. It’s called being a gentleman and trust me when I say this… the concept is not lost; I experience the gesture weekly. You may have to dig a bit, but it’s there. Also worth mentioning, there is a sense of power I have about being able to pay for my own tab… but not actually having to do so. I don’t have to depend on a date to have a night out, which makes the guy’s gesture of shelling out the dough all the more meaningful.

WEDDINGS • FAMILY • SENIOR PORTRAITS • EVENTS

PHOTOGRAPHER DANIEL E. JOHNSON OVER 30 YEARS OF PROFESSIONAL EXPERIENCE IN GRAND RAPIDS

AFFORDABLE RATES • 616/617-0552 www.crossroadone.com

However, not every guy I’ve been on a date with is familiar with these “how to date” concepts. I’ve experienced offering to pay my share of the bill and having the guy actually let me. This goes without saying that these gentleman in particular did not get a second date. By the way… guys… even if a girl offers to pay don’t let her… it’s a trick and she’s just testing you – I never said dating was fair or that it made sense. This is just the way it is. They only real question you have left to ask yourself – guys – is, “How much do I leave for a tip?”

... Great food is like great sex. The more you have the more you want. Many things in courtship have evolved but the dinner date is timeless. It is your opportunity to be chivalrous, complimentary and confident. Here are a few things to remember. 1. Go somewhere where everyone knows your name. If you know the owners or know how to order something off the menu, you will show your date a great and unique time. 2. Always pay. Consider it an investment. Charlie Sheen pays for sex, you pay for dinner. Stay classy. 3. If you can cook, do it. Wait until you are a couple dates deep and have her over to your place for a whole meal. 3a. If you are cooking for her, stick to what you know and know well. If all you know is Kraft Macaroni & Cheese, skip #3. 4. Make sure you can go somewhere where you can have a conversation. If you can’t talk, get to know each other, make progress then there is no point. The food is just background to conversation. 5. Always pick the place. If you’re paying, you’re picking the place. Be confident. Be humorous. Be yourself. Stay classy GR. Read more (and comment on) at

Custom Design Specialists 5410 Alpine NW • Comstock Park (616) 785-1100 T-F 10-5:30 • Sat 10-3 www.baublepatchjewelers.com

www.thesexpendables.wordpress.com,

$50 off any wedding band through 3/31/11.

a fun, new blog about the west Michigan dating scene.

Excludes previous purchases, layaways, special orders, can’t be combined with any other offer or discount.

March 2011

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E a r l y

B i r d

for Breakfast Smoked Turkey Migas

courtesy National Turkey Federation

Serves 1 1 1 1 1 1 1 3 3 2 3

tablespoon vegetable oil ounce yellow onion, diced ounce green bell pepper, seeded and diced ounce red bell pepper, seeded and diced ounce jalape単o pepper, sliced ounce zucchini, diced ounces smoked turkey, diced large eggs, slightly beaten ounces fried corn tortilla strips ounces shredded Monterey Jack cheese

1. Heat oil in a skillet over medium heat. Add onion, bell peppers, jalape単o pepper and zucchini. Cook and stir until vegetables are soft. Stir in diced turkey. 2. Meanwhile, scramble eggs in a separate nonstick skillet until eggs are soft-set. Add cooked eggs to vegetable/turkey mixture. 3. Place on a warmed 10-1/2-inch plate with fried tortilla strips and sprinkle with cheese. Melt cheese in a hot broiler or salamander. Serve with rosemary potatoes, salsa, flour tortillas and garnish with a whole jalape単o.

Turkey is a source of lean protein available in a variety of cuts and products to fit today's busy lifestyles. It adapts to all cooking methods from stovetop to oven to grill and its delicate flavor is easily seasoned to complement the flavor profiles of many cuisines. A 3-ounce serving of boneless, skinless turkey breast contains 26 grams of protein, 1 gram of fat and 0 grams of saturated fat. That's 8 percent more protein than the same size serving of boneless skinless chicken breast or trimmed top loin beefsteak.

Eggs Benedict with Avocado Servings 2 2 large fresh eggs 1 each English muffin, split 4-1/2 ounces oven roasted turkey breast, sliced 4 avocado slices 2 ounces Hollandaise sauce Sprinkle paprika 1/4 cup fresh fruit cup 4-1/4 ounces hash-brown potatoes, cooked 1. Poach 2 eggs until whites are done. 2. Place English muffin halves in a skillet, top with fluffed sliced turkey and heat in melter. 3. Add 2 slices avocado to each side, creating a circle. 4. Place 1 egg in the center of each avocado circle. 5. Top with Hollandaise and a sprinkle of paprika. 6. Serve on a platter with fruit cup and hot potatoes.

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March 2011

River Hollow Unique casual and rustic home décor. Beautiful handmade candles through lodge classic furniture. Woolrich sportswear for men and women. 223 W Main Street • (616) 897-5000

Flat River Grill We offer guests a warm and cheerful experience - filled with tantalizing smells from the classic wood-fired grill. www.thegilmorecollection.com/flatriver.php 201 East Main Street • (616) 897-8523

Night Forest Jewelry Beautiful one of a kind vintage and artisan jewelry, clothing and handbags. Always a fun place to shop. 210 W Main Street • (616) 897-7516

Flat River Cottage Eclectic mix of vintage and antique treasures. Hand painted furniture and accessories. www.flatrivercottage.com 317 W Main Street • (616) 897-8601

With diverse training and experience to meet our patients’ needs,

your comprehensive women’s health care team. Main Street Inn Quiet elegance on the Flat River in historic downtown Lowell, offering 7 rooms, conference room, balconies overlooking the river. 117 W Main St • (616) 897-1171

Marjorie Taylor, WHNP-BC, C-MC

Dorsey Ligon, MD, FACOG

(Board Certified Women’s Health Nurse Practitioner, Certified Menopausal Clinician)

Girls’ Night Out: “These Shoes Are Made For Shopping” April 21 • 5 to 9 pm Join us in historic Lowell for a great night of fun, goodies, sales and giveaways! Wear your favorite or the wildest shoes in your closet! www.girlsnightoutlowell.org Rebecca VanValkenburg, DO, FACOOG

Somi Lim, MD

Brenda Daniels, MSN, WHNP-BC, CNM (Board Certified Women’s Health Nurse Practitioner, Certified Nurse Midwife)

Holly O’Brien, MSN, WHNP-BC (Board Certified Women’s Health Nurse Practitioner)

80 68th Street SE, Suite 301 Grand Rapids, MI 49548

(616) 532-1410

515 Michigan St NE, Suite 302 Grand Rapids, MI 49503 Area Wide OB-GYN

(616) 458-7591

Accepting most insurances. Please call our office to inquire about your specific insurance.

March 2011

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Annual Spring Break for Women

Something to Feel Good About! “Fashion” Your Seatbelts! Your Health • Your Home • Your Style

Welcome to the West Michigan Women’s Expo

Andy Paige Beauty & Style Expert Starting Over and TLC’s Ten Years Younger Glam Squad Beauty Boot Camp – All Three Days

A Letter from Denise Kolesar, President, Kohler Expos, Inc.

Something to Feel Good About: Your Health, Your Home, Your Style Food – Fashion – Fun Health & Fitness Vacations & Travel Meijer Cooking Stage Girl Scout Pudding Café Meet Local Authors Home Décor & Furniture Remodeling – Improvements Investing – Mortgages Beauty – Pampering On-site Haircuts – Salon Products Fashion Boutiques Daily Fashion Shows Sampling – Buying Purses – Bags – Scarves Jewelry – Soaps – Candles Shopping & More

Shari Steinbach, MS RD Healthy Living Advisor Meijer Healthy Living Cooking Stage – All Three Days

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ou’re invited to join us in celebrating the biggest weekend in west Michigan for women – the 13th Annual West Michigan Women’s Expo. More than 375 exhibits and seminars will be showcased at this year’s event, and exhibitors are looking forward to meeting women face-to-face and providing a product or service tailored just for you! With spring just around the corner, there’s no better time to hang out with your girlfriends. Much hard work was put into this event for west Michigan women, and we always want to thank our sponsors: Lake Michigan Credit Union, WZZM 13, Star 105.7, Meijer, Williams Kitchen and Bath, and Women’s Lifestyle Magazine. Women’s Expo is spring break for women. At Kohler Expos, we experience great satisfaction when women are having fun or discovering a health care solution. With so many experts on hand under one roof, this wealth of information can be found no other place. Shop, Live & Learn!

Melinda Myers Garden Expert, TV Host & Author Birds, Butterflies & Blossoming Gardens – On Friday Sponsored by

West Michigan Women’s Expo!

Only in the Spring!

WLMM

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Fashion your seatbelts! We are pleased to have Andy Paige back in Grand Rapids. Andy Paige was a style expert on TLC’s “Ten Years Younger.” If you missed her a couple of years ago, be sure to see her this time around. She’ll bring along her book, Style on a Shoestring. Her seminars and her book are filled with fashion tips you’ll use over and over again. Melinda Myers returns. I had an opportunity to see Melinda and her presentation on “Birds, Butterflies and Blossoming Gardens.” Melinda’s expertise in gardening is sponsored by Birds & Blooms magazine. Each day of the Expo, the first 200 attendees will receive a free copy of Birds & Blooms.

Melinda’s presentation gets you excited about simple gardening that can be enjoyed from the comfort of your home, with a cup of coffee in hand. Groceries Galore is a featured prize at this year’s Expo. Presented by Byron Center Meats, don’t forget to register to win high-quality meat ($720 value) for your family, as well as a grocery gift card ($500 value), presented by Lake Michigan Credit Union. I’m told by Java Marketing that I can lose weight by drinking coffee! Learn how, and also sample some of their various blends. This is just an example of some of the samplings that will be on hand, with an opportunity to purchase. Have fun posing with your friends, wearing the latest designer sunglasses from Gucci, Dior, Jimmy Choo and more. Photography is courtesy of Photos With Flair studio, and photos will be displayed at Expo and available as a keepsake. Be sure to check out our schedule of seminars on everything from Beauty Boot Camp and daily fashion shows to hands-on demonstrations from The Home Depot. It’s always exciting to see new spring fashions, and local fashion boutiques will showcase this season’s trends. New this year, we have daily fashion shows on our main stage. The dieticians at Meijer continue to amaze me. The Meijer Healthy Living Cooking Stage will offer recipes and demonstrations. I had an opportunity to attend “What’s for Dinner? – Easy Ground Beef Dishes,” a couple of weeks ago. Delivering healthy meals for your family can be that simple; just let the dieticians lend you their free expertise.

March 2011

We are honored to have a few exhibits from ArtPrize this year. The “Woman in Red” series by local watercolor artist Pamela Alderman will be on display. This Art exhibition has a touching story to tell. Pamela’s art speaks of healing. And WHAT will highlight their Purse Project. We are delighted to have these local artists featured at this year’s Women’s Expo. Girl Scouts are back serving up Pudding Parfaits! You’ll have an opportunity to not only purchase their cookies, but see firsthand how to make a tasty dessert for your family. We support Michigan Blood. A blood drive and blood typing will take place on all three days. It’s time to shape up Your Health with health-related topics throughout the Expo. There’s no better time to do a “health checkup” for you and your family. With so many experts on hand, this part of Expo is so valuable you can’t put a price on it. Your Home remodeling and improvements should be at the top of your list. Looking around my home, I see I need a few updates, and maintaining a home is always a spring project. Shopping is endless at Expo, all under one roof. It’s time to shape up Your Style! Your ticket to the Women’s Expo also gets you free entrance to the Spring Bridal Show going on simultaneously. In other words, one ticket, two shows! We offer Valentine’s brides an opportunity to start planning your event of a lifetime. If you’re a future bride, register at www.kohlerexpo.com to participate in “Brides on the Run” to win cash! We’ll showcase an on-site tent with decorating ideas! Beautiful decorating ideas for your upcoming wedding start here!

accessories you want to donate. You’ll have an opportunity to engage these two organizations and learn about opportunities to get involved. Beta Sigma Phi assists with some behind the scenes work and as hosts at the door. Women’s Expo is also a supporter of many other non-profits who will have a presence at the Expo. With so many features and highlights at this year’s Expo, you won’t want to miss it. So ladies, gather your neighbors, friends and relatives and let’s continue our annual tradition of heading down to DeVos Place to refresh your life, rejuvenate your body, redecorate your home, rediscover yourself, find health solutions, and renew your wardrobe. It’s time to explore new getaway ideas, taste products, get pampered and do some shopping. And win Prizes. We have an amazing event ready for you! This achievement is a combined effort of many individuals and organizations, sponsors, media and businesses, exhibiting with women and their families in mind. It’s with great satisfaction that we provide women in west Michigan with such a wonderful community event held only in the spring. Something to feel good about … Your Health, Your Home, Your Style. Thank you, west Michigan. As an annual tribute to my awesome mother Mary Grace, take some “Me” time for yourself – Join us and have some spring fever fun.

Turn Back the Years Women’s Expo

Specials $95 Per Treatment Laser Hair Removal Bikini Line, Chin, Lip or Underarm

$50 off Perfectly Applied Permanent Make-up

$10 off Glycolic or Salicylic Acid & Alpha Beta facial peels

Visit us at booth #470 www.agentletouch.net

3427 Salerno Dr. NE • Grand Rapids

Call for your appointment: (616) 447-9393 FREE Consultations • Electrolysis Treatments

I’ll see you at the Expo! Denise R. Kolesar President Kohler Expos, Inc.

Party planning… whether it be a graduation party, anniversary party or corporate gathering, bridal exhibits can assist you in all your planning needs. Reserve a Party bus for something! We listen to women and we’ve added more seating at the concession area so you can relax and grab a bite to eat. A convenient coat check is hosted by two local women’s groups, Women’s Resource Center and Safe Haven Ministries. Safe Haven Ministries will collect old cell phones/chargers and any

curves.com

Visit www.kohlerexpo.com for updated information on seminars and exhibits. Expo Dates and Hours are: Friday – March 11 • 10-8 Saturday – March 12 • 10-8 Sunday – March 13 • 11-5 Admission: Tickets at the Door or in Advance at Meijer Adults: $8 • Children: $6

March 2011

Join NOW for just $34 Expires 3/21/11

Bring in this coupon for a free gift when you join your local curves. Expires March 21, 2011.New members only. Valid only at participating clubs. Not valid with any other offer. © 2011 Curves International, Inc. Zumba®, Zumba Fitness®, and the Zumba Fitness logos are registered trademarks of Zumba Fitness, LLC. Used with permission.

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West Michigan Women’s Expo Seminar Schedule • March 11-13

The Best In

GR Northeast

GR Southeast

Good As New Consignment Boutique

Rock Paper Scissors Consignment Boutique

5280 Northland Drive NE Mon-Fri 10-6, Sat 10-4 • (616) 363-6622 Featuring an emphasis on contemporary fashion. High-quality, affordable clothing for women, young men and girls. Beautiful new items arrive daily and consignors always welcome.

145 Diamond Ave. SE Mon 12-6, Tues, Wed, Thur 10-7 Fri 10-6, Sat 10-4 • (616) 805-6848 Get the bragging rights of finding something amazing and affordable. Ontrend, gently worn fashions and accessories plus new overstock items from showrooms and boutiques. Accepting in-season drop-offs anytime. www.rpsgr.com

littlePOSH 3140 Plainfield Ave NE (Off I-96 in Plainfield Plaza) Mon-Fri 10-6 Sat 10-4 • (616) 363-7929 Wide selection of children’s & infant clothing; Carter, Gap, Hollister and more. Baby gear, toys, DVDs, books, +. Superb maternity section. New Items daily. Grandparents receive 10% off entire purchase on Wed. www.littleposhgr.com

Ready Set Grow Boutique 1971 E. Beltline Suite 117 Knapp’s Corner Mon-Fri 10-7, Sat 10-5 • (616) 635-2484 Discover name brand clothing in sizes newborn to 5T. Baby gear, toys and locally made beautiful blankets, bibs and tutu’s. In-house "child friendly" professional photography studio with affordable prices.

Lowell Flat River Cottage 317 East Main Street Mon 11-5, Tues-Sat 10-6 • (616) 897-8601 Eclectic mix of vintage and antique treasures. Beautiful one-of-a-kind custom painted furniture and accessories. Pieces to make a house a home. www.flatrivercottage.com.

Rosa’s Closet 2141 Wealthy ST SE East Grand Rapids Mon-Fri 10-7 & Sat 10-6 • (616) 242-9100 An upscale women’s resale clothing boutique with a mix of new fashions. We also have fabulous handbags, shoes and accessories. New items arrive daily. Receive $10 off your purchase when you bring in your current Women’s Lifestyle Magazine. www.rosascloset.com

Rockford Gild the Lily

Friday, March 11

4:00 PM

11:00 AM

Main Stage Spring Hits the Runway – Fashion Show Presented by Dress Barn

Main Stage Beauty Boot Camp Just Change One Thing – High Powered Ideas Presented by New Yorker Andy Paige: Cents of Style Healthy Living Cooking Stage Quick and Healthy Meals with the NuVal Nutrition Scoring System Presented by Shari Steinbach, MS RD 12:00 NOON Main Stage I See Clearly – Custom Intralase Lasik Presented by Grand Rapids Opthalmology

Healthy Living Cooking Stage Quick and Healthy Meals with the NuVal Nutrition Scoring System Presented by Shari Steinbach, MS RD

Healthy Living Cooking Stage Recipes for Real Life Presented by Sue Chef

6:00 PM

1:00 PM Main Stage Birds, Butterflies & Blossoming Gardens Presented by Melinda Myers – Gardening Expert Sponsored in part by Birds & Blooms Magazine

Eco Chic Consigment Boutique

www.shopgildthelily.com

38

Andy Paige

Healthy Living Cooking Stage What’s for Dinner? Easy Ground Beef Dishes Presented by Shari Steinbach, MS RD

Healthy Living Cooking Stage Spring Food Celebration Presented by Ray Sierengowski CEC/CCE, Meijer Corporate Research Chef

2:00 PM

7:00 PM

Main Stage Installing Tile for the Perfect Update Presented by The Home Depot

Main Stage Zumba – Introduction to this upbeat and jazzy class Presented by YMCA

3:00 PM

Fresh fashion for your home and body...

Main Stage Beauty Boot Camp Just Change One Thing – High Powered Ideas Presented by New Yorker Andy Paige: Cents of Style

Melinda Myers

Healthy Living Cooking Stage Recipes for Real Life Presented by Sue Chef

(616) 863 8491

5:00 PM Main Stage Improve Your Career with a College Degree Flexible Schedules & Financial Aid Presented by Cornerstone University

450 East Division Mon-Fri 10-7, Sat 10-4 • (616) 863-8491 Two floors of fresh fashion for your home & body at “get it now” prices. Formal wear, plus, petite, and designer departments. Nominated 2010 Rockford Retail Store of the Year. www.shopgildthelily.com

450 E. Division Rockford, MI

Healthy Living Cooking Stage Vitamins for Women and Nutrient Rich Recipes Presented by Meijer Pharmacy

Main Stage Beauty Boot Camp Wardrobe Building Strategies – Shopping Secrets Presented by New Yorker Andy Paige: Cents of Style Healthy Living Cooking Stage Strength Training for Health and Energizing Snacks Presented by Kristen Johnson, RD ACE-PT

Healthy Living Cooking Stage Managing Menopause with Supplements and Foods Presented by Meijer Pharmacy

Saturday, March 12 11:00 AM Main Stage Beauty Boot Camp Just Change One Thing – High Powered Ideas Presented by New Yorker Andy Paige: Cents of Style

March 2011

Healthy Living Cooking Stage What’s for Dinner? Easy Ground Beef Recipes Presented by Shari Steinbach, MS RD

Healthy Living Cooking Stage Vitamins for Women and Nutrient-Rich Recipe Presented by Meijer Pharmacy

12:00 NOON

6:00 PM

Main Stage Spring Floral Design – Do it Yourself Spring Wreath Demo Presented by Fruit Basket Flowerland

Main Stage Beauty Boot Camp Just Change One Thing – High Powered Ideas Presented by New Yorker Andy Paige: Cents of Style

Healthy Living Cooking Stage Easy Family Meal Ideas Presented by Stacey Krastins and Sarah Kallio, authors of “The Stocked Kitchen” 1:00 PM Healthy Living Cooking Stage Spring Food Celebration Presented by Ray Sierengowski CEC/CCE, Meijer Corporate Research Chef 2:00 PM Main Stage Installing Tile for the Perfect Update Presented by The Home Depot Healthy Living Cooking Stage Easy Family Meal Ideas Presented by Stacey Krastins and Sarah Kallio, Authors of “The Stocked Kitchen”

Healthy Living Cooking Stage Recipes for Real Life Presented by “Sue Chef”

Sunday, March 13 12:00 NOON Main Stage Beauty Boot Camp Just Change One Thing – High Powered Ideas Presented by New Yorker Andy Paige: Cents of Style

^ĂƚƵƌĚĂLJ͕ DĂƌĐŚ ϭϮ Ăƚ ϭWD ĨƌĞĞ ǁŝƚŚ ƉĂŝĚ ĂĚŵŝƐƐŝŽŶ ŝŶƚŽ ƚŚĞ tĞƐƚ DŝĐŚŝŐĂŶ tŽŵĞŶ͛Ɛ džƉŽ͊

Visit our booth at the Expo #251

1:00 PM Main Stage Is it Dyslexia? Presented by New Chapter Learning

Main Stage Beauty Boot Camp Wardrobe Building Strategies – Shopping Secrets Presented by New Yorker Andy Paige: Cents of Style

Healthy Living Cooking Stage Managing Menopause with Supplements and Foods Presented by Meijer Pharmacy

Healthy Living Cooking Stage Spring Food Celebration Presented by Ray Sierengowski CEC/CCE, Meijer Corporate Research Chef

Main Stage Installing Tile for the Perfect Update Presented by The Home Depot

;ϲϭϲͿ ϱϴϴͲϭϮϬϬ ͻ ϱϱϱ DŝĚdŽǁŶĞ ^ƚ͘ E ^ƵŝƚĞ ϰϬϬ ͻ ǁǁǁ͘ŐƌĂŶĚƌĂƉŝĚƐǁŽŵĞŶƐŚĞĂůƚŚ͘ĐŽŵ

2:00 PM

4:00 PM

Healthy Living Cooking Stage Recipes for Real Life Presented by “Sue Chef”

Main Stage Spring Hits the Runway – Fashion Show Presented by Dress Barn

3:00 PM

Shari Steinbach

How to Say What You Haven’t Dared: Talking to Your Partner About Your Health

Healthy Living Cooking Stage What’s for Dinner? Easy Ground Beef Dishes Presented by Shari Steinbach, MS RD

3:00 PM

Healthy Living Cooking Stage Quick and Healthy Meals with the NuVal Nutrition Scoring System Presented by Shari Steinbach, MS RD

:ŽŝŶ ƵƐ ĨŽƌ Ă ǁŽŵĞŶ͛Ɛ ŚĞĂůƚŚ ƐĞŵŝŶĂƌ ƉƌĞƐĞŶƚĞĚ ďLJ ƌ͘ ZŽďLJŶ ,ƵďďĂƌĚ

Main Stage Beauty Boot Camp Wardrobe Building Strategies – Shopping Secrets Presented by New Yorker Andy Paige: Cents of Style Healthy Living Cooking Stage Quick and Healthy Meals with the NuVal Nutrition Scoring System Presented by Shari Steinbach, MS RD

Botox® $9 per unit (20 units minimum)

20% Off Jane Iredale Mineral Make-Up and Blinc Offers good thru 3/31/11

Visit us at the Women’s Expo Booths 221 & 222

4:00 PM Main Stage Spring Hits the Runway – Fashion Show Presented by Dress Barn Healthy Living Cooking Stage Recipes for Real Life Presented by “Sue Chef” 5:00 PM Main Stage Zumba – Introduction to this upbeat and jazzy class Presented by YMCA

Lisa Hoekstra MD • Rose Ramirez MD Rachel Six • Denise Gritter, Aestheticians Anne Zimmerman RN BSN

6290 Jupiter Ave. Suite D Belmont, MI 49306

(616) 301-2503 *This schedule is subject to change without prior notice.

March 2011

www.jupitermedicalaesthetics.com

39

Gather the family and have a great time playing together, at the Family Improv Workshop hosted by Mary Jane Pories at The B.O.B. (Dr. Grins). 11 am. Free.

Celebrate seriously funny people with a Best of Saturday Night Live series at Celebration! Cinema North. 11 pm. Free. www.celebrationcinema.com

March 13 Visit www.GoWLM.com for our online events calendar

Through May 8

March 11-17

Frederik Meijer Gardens & Sculpture Park presents the work of sculpture Jim Dine. www.meijergardens.org

See “Ghostbusters” again and laugh along as three unemployed parapsychology professors set up shop as a unique ghost removal service. Celebration! Woodland. $3.99. www.celebrationcinema.com

Through April 30 “Butterflies are Blooming” at Meijer Gardens. Exhibit hours: Monday, Wednesday, Thursday, Friday and Saturday 9 am–5 pm; Tuesday, 9 am-9 pm; Sunday 11 am-5pm. www.meijergardens.org

March 11, 12, 13, 18, 19 Rocky Horror Show (The Musical) at Mosaic Space (18+). 8 pm. $17.50 www.mosaicspace.com

Through March 31

See Phillip B. Anderson acting along onstage at Wealthy Theatre as Pee Wee goes on his big adventure! (13+) 4 pm. $7. www.wealthytheatre.org

Enjoy the winners of the High School Essay and Video Competition at Wealthy Theatre. 2 pm. Free. www.wealthytheatre.org

Clean laughs and dinner at The B.O.B. (3rd Floor). 6 pm. $32.50. www.thebob.com

Hear literary interpretations of “What makes you laugh?” at Schuler Books and Music (13+). 4 pm. Free. www.schulerbooks.com

Clean laughs at The B.O.B. (Dr. Grins) 7 and 9:30 pm. www.thebob.com Bob & Tom Comedy All Stars at St. Cecilia Music Center. (18+) 7 pm. $17.50 www.scmc-online.org Margaret Cho at GRCC Ford Fieldhouse. Catch her ‘anything goes’ brand of irreverent and outrageous stand-up (18+). $17.50/$27.50 www.laughfest.org

“Ladies of the Lights: Michigan Women in the U.S. Lighthouse Service” developed by the Michigan Women’s Historical Center at the Grand Rapids Public Library Main Branch.

March 11, 12 Get movin’ and groovin’ at the Baby Loves Disco kids dance party at The B.O.B. (Crush) at 10:30 am. $7/10. www.thebob.com

Pop Scholars, a comedy troupe born and raised in Grand Rapids at Dog Story Theater (13+). 9 pm. Free www.dogstorytheater.com

Through March 25

March 11

“Hello Dolly” at Grand Rapids Civic Theatre. www.grct.org

Clean comedy and dinner at The B.O.B. (18+). 6 pm. $32.50 www.thebob.com

Louis Benton hosts Laughing Hours. 10 pm. www.louisbenton.com

March 3 – 5

Join in the fun with three “Last Comic Standing” finalists at St, Cecilia Music Center (18+) 7 pm. $17.50 www.scmc-online.org

“Reasons To Be Pretty” by Neil LaBute at Spectrum Theater. 8-10 pm. $10 www.grcc.edu/theater

Relax and enjoy pros from around town and beyond for late night laughs at J. Gardella’s Tavern. (18+) 10 pm. Free.

Enjoy the winners of the Middle School Essay and Video Competition at San Chez. 4 pm. Free www.sanchezbistro.com Funny short films submitted by a variety of producers at Wealthy Theatre. (18+) 4 pm. Free Bill Cosby at DeVos Performance Hall. Experience rare comedy that transcends age, gender and cultural lines. 7 pm. $32.50/$47.50/$77.50 www.laughfestgr.org Join comedian and MC Brian B with guests from around Michigan at the Radisson Hotel (18+). 8 pm. Laugh with experienced comics and up-andcoming amateurs at The B.O.B. (18+). 8:15 pm. www.thebob.com Peppino’s Grille & Pizzeria Sports Lounge hosts Laughing Hours (18+) 9 pm. Free.

March 11-12 March 5 A memorable wine tasting experience with one of the nation’s foremost wine personalities, Paul Mann, presented by St. George Antiochian Orthodox Christian Church. 7-10 pm. $50. Call John Russo at 827-3902 for tickets.

March 6 The Grand Affair free bridal event at the Amway Grand Plaza. 12– 4 pm. www.amwaygrand.com

March 10 Disney on Ice presents “Princess Wishes” at VanAndel Arena. www.vanandelarena.com “Vagina Monologues” at Davenport University’s W.A. Lettinga Campus, Sneden Auditorium in support of V-Day. $10

March 10 through 20 Grand Rapids is cracking up. LaughFest takes place at a variety of locations throughout Grand Rapids. www.laughfestgr.org

March 11-20 See recognizable community people in unexpected and funny ways in the Laughter Portraits Photography Exhibit by Brian Kelly in the Fifth-Third Bank Lobby. 9 am to 9 pm. Free. www.laughfestgr.org Laugh along or try your hand at improv on stage at Dog Story Theater! (18+) Free. www.dogstorytheater.com Learn a unique yoga based on “acting happiness” with Sue Ansari at Gilda’s Club Grand Rapids. Free. (13+) www.gildasclubgr.org

Partake in good, clean, family comedy for Master Arts Theatre’s presentation of Contents Under Pressure. 7 pm. Free www.masterarts.org

March 12 See versatile comedy, film and television actor Kevin Hart for the “Laugh at My Pain” tour at GRCC Ford Fieldhouse. (18+) 8 pm. $17.50/$27.50/$37.50 www.laughfestgr.org Join Henry Phillips at Wealthy Theatre in “Punching The Clown,” his film about himself as a hapless modern day troubadour. (18+) 8 pm. $7 wealthytheatre.org 25 Kitchen+Bar and One Trick Pony Grill & Taproom present Laughing Hours. Drop by and enjoy a few drinks and maybe a surprise guest (18+). 10 pm. Free Join local actors for their version of what makes them laugh at Theatrical Showcase at San Chez (18+) 10 pm. Free. www.sanchezbistro.com Relax and enjoy late night stand-up comedy pros from around town and beyond for late night laughs at McFaddens (18+). 10 pm. www.mcfaddensgrandrapids.com

March 12, 19 Pet Look Alike Contest at Rosa Parks Circle. Bring your pet for games, photos and prizes. Dress alike or look alike! Free. 9 am – noon. www.laughfest.org

March 12 March 11, 12, 13 The Women’s Expo features over 400 exhibits and seminars on healthcare, finance, education, vacation/travel, food, fashion, jewelry, beauty, weight loss, fitness, cooking stage, on-site spa services, on-site haircuts, gardening, home decor’, home improvements and remodeling at Devos Place. Friday 10am-8pm, Saturday 10am8pm, and Sunday 11am-5pm. $8. www.kohlerexpo.com

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Indoor fun for kids of all ages featuring Laser Tag, a Mechanical Bull, Shrek Bouncer, Fun Express, 3Lane Bungee, Cannonball Blaster, Big Screen Video Game Systems, Extreme Obstacle Course, Boogie Heads, music by Hip Pocket, food and more at the GRCC Ford Fieldhouse, 9 am – 2pm. $7. www.laughfest.org Create silly caricatures and more at GRAM. $2 to $8 includes museum admission. 10 am – 3 pm. www.artmuseumgr.org

March 2011

March 14 Bid on unique artist-designed bras at a silent auction to raise funds for Gilda’s Club at the B.O.B. (18+) 6 – 10 pm. $32. www.thebob.com Oodles and Oodles of Doodles at Grand Rapids Public Library main branch. Geet your book signed by author Ruth McNally Barshaw and enjoy a night of food, fun and family activities. 6:30 pm. Free www.grpl.org Join GR native Hen Sapp, “The Mo’nique Show” writer Akintunde, gospel comedian Marc Henderson, comedienne and singer Crystal P, as well as the United Voices of Worship at the Out of the Box Comedy Show at Devos Performance Hall. (13+) 7 pm. Free. www.laughfestgr.org

“See how they make drinks fly” – a fundraiser for Gilda’s Club at TGI Friday’s (18+). 9 pm. Free. www.laughfestgr.org See three top performers from the GR area at Dog Story Theatre’s “Lil’ Gentlemen”show (18+). 9 pm. Free. www.dogstorytheater.com Z’s Bar & Restaurant hosts Laughing Hours. Drop by and enjoy a few drinks with other LaughFest friends and maybe a surprise guest (18+). 9 pm. Free.

McFadden’s Restaurant and Saloon hosts Laughing Hours. Drop by and enjoy a few drinks with other LaughFest friends and maybe a surprise guest (18+) 9 pm. Free.

2010-2011 Diversity Lecture Series XVI with Lisa Shannon. Lisa Shannon was awakened to the atrocities in the Congo, where women are gang-raped and demoralized, and decided to become an activist and a sister, leaving behind a successful company, a fiancé and security. She founded Run for Congo Women, a grassroots movement for Congolese women. Shannon chronicled her experiences in “A Thousand Sisters: My Journey into the Worst Place on Earth to Be a Woman.” 7 pm at Fountain Street Church, 24 Fountain NE. Free and open to the public. A book signing follows. Call 234-3390 for more information. www.grcc.edu/lecture

March 15, 16

March 17

Bring the kids to see former rocker turned children’s singer, Dan Zanes and Friends, at St. Cecilia Music Center. 10 am and 1 pm. $7-$10. www.scmc-online.org

Participate in “What Makes Me Laugh About Cancer” at Gilda’s Club Grand Rapids – Bring your stories, enjoy dinner and more – hosted by Paul Stabile and Ralston Bowles. 6 pm. Free. www.gildasclub.org

Experience smart, comedic storytelling at its best with Mike Birbiglia at Fountain Street Church (18+). 7 pm. $17.50-$27.50. www.laughfestgr.org

March 15 An Evening with Betty White (dinner and program) – DeVos Place, Steelcase Ballroom. Celebrate Gilda’s Club’s 10th Anniversary with this 2011 SAG winner! (18+) 5:30 pm $250. www.laughfestgr.org Tell jokes, enjoy popcorn and wear silly groucho glasses at Grand Rapids Children’s Museum Joke Night. 6:30 pm. Free. www.grcm.org See stand-up comedy featuring Bobby Slayton with Mike DeStefano at the Orbit Room. (18+) Doors open 6:30 pm. Show 7:30 pm. Free. Laugh along with the comedic tale of workers who hate their jobs at the viewing of Office Space at Wealthy Theatre (18+). 8 pm. $7. www.wealthytheatre.org An Evening With Betty White. Celebrate Gilda’s Club’s 10th Anniversary with this 2011 SAG winner at Devos Place, Steelcase Ballroom. (18+) 8:05 pm. $77.50. www.laughfestgr.org Bar Divani hosts Laughing Hours. Drop by and enjoy a few drinks with other LaughFest friends and maybe a surprise guest (18+) 9 pm. Free.

March 16 Engage, play and create with local artists at Art in Laughter at Bar Divani (18+) 5:30 pm. $32.50 Vote for the best amongst some of the hottest Midwest comedians around; featuring Chris Barnes, David Dyer, Steve Iott, Dwayne L. Gill, Frank Roche, Andy Woodhull, Dave Landau, Alex Ortiz, Bill Bushart and Andi Smith at The B.O.B. (18+) 7 pm. $12.50. www.thebob.com Join the fun and help solve the crime at San Chez’s Murder Mystery (13+). 7 pm. Free. www.sanchezbistro.com See musical comedian, Comedy Central favorite and WMU Grad Stephen Lynch at Devos Performance Hall (18+) 7:30 pm. $17.50/$27.50. www.laughfestgr.com Get your fill of improv at Dog Story Theater’s interactive “Barely Friends” performance (18+). 8 pm. Watch British horror/comedy “Shaun of the Dead” at Wealthy Theatre. (18+) $7. www.wealthytheatre.org

Experience dancers’ versions of laughter performed live on stage with the Grand Rapids Ballet. 7 pm. Free. Get lucky at this evening of Irish comedy, music, dance and pure Irish fun at The B.O.B. Hosted by Jerry Donovan and featuring Jerry Donovan, Mike O’Keefe, Adam Degi, Stu McCallister, Matt Lauria, Allen Trieu, Trevor Smith, Floyd Phillips, Brian B and the Ardan Academy of Dance (18+). 8pm. Free. www.thebob.com Get in on the fun as comedians improvise their version of a special guest’s life at the Dog Story Theater VIP Show (13+). 8 pm. Free. www.dogstorytheater.com See Don’t We Boys, a rough and tumble show of perilous satire at Dog Story Theater (13+). 9 pm. Free. www.dogstorytheatre.com Mojo’s Bar & Restaurant hosts Laughing Hours. Drop by and enjoy a few drinks with other LaughFest friends and maybe a surprise guest (18+) 10 pm. Free.

March 17 -J une 17 “The American Soldier - A Photographic Tribute to Soldiers and Marines from the Civil War to Iraq” at the Gerald R. Ford Museum. www.fordlibrarymuseum.gov

March 18 Stand Up Comedy Competition and Dinner at The B.O.B. (18+). 6 pm. $32.50. www.laughfestgr.org See GR’s own Michael Jr., who has crossover appeal on both church and comedy club stages at Wellspring Church (13+). 7:30 pm. $12.50. www.laughfestgr.org Dog Story Theater presents “Skittish of the Yiddish,” an improv comedy show not to be missed (13+). 8 pm. Free. Laugh out loud with this clean comedy and “short-form improv” by River City Improv at ladies Literary Club (13+). 8 pm. $10. www.laughfestgr.com Bob & Tom Comedy All-Stars performance at GRCC Ford Fieldhouse (18+). 8 pm. $17.50 www.laughfestgr.com

March 2011

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LOL with “Hairspray,” the 60’s comedy that shows no mercy at Wealthy Theatre (13+). 8 pm. $7. www.wealthytheatre.org See West Michigan’s premiere professional sketch comedy troupe Fishschtick at Dog Story Theater (13+). 9 pm. Free. Stand Up Comedy Competition at The B.O.B. 9:30 pm. $17.50 The B.O.B. and Republic hosts Laughing Hours. Drop by and enjoy a few drinks with other Laughfest friends and maybe a surprise guest (18+) 10 pm. Free. Join local actors for their version of what makes them laugh at San Chez (18+). 10 pm. Free.

March 18-19 Relax and enjoy pros from around town and beyond for late night laughs at 25 Kitchen+Bar. (18+) 10 pm. Free.

March 18-26 Master Arts Theatre winter youth production of “Belles on Their Toes.” Thurs, Fri and Sat at 7:30 pm. Saturday Matinee at 2 pm. $10. www.masterarts.org

March 18-26 The Thebes Players & Lowell Area Arts Council present “Sing On! - A Comedy About a Musical” at Larkins Other Place in downtown Lowell. Dinner and show $20. Show only $8. www.lowellartscouncil.org

March 19 Forest Hills community Expo at Ada Christian School. 10 am – 3 pm. Free. www.adabusinessassociation.com. Indoor family carnival featuring Micro Reality RaceTrack, Purple People Eater, 5-in-1 Sports, Speed Pitch, Air T-Ball, Birdie Golf, Slam-n-Jam, Big Screen Video Game Systems, QB Blitz, Full Court Press, Kick X Game and enjoy performances of family music by The Verve Pipe, performing at 10:15 & 11:30 am, at the GRCC Ford Fieldhouse. 9 am – 2 pm. $7. www.laughfestgr.org Create silly caricatures together and more at GRAM 10 am – 3 pm. $2-$8 includes museum admission. www.artmuseumgr.org Gather the family and have a great time playing together, at a Family Improv Workshop hosted by Mary Jane Pories at The B.O.B. (Dr. Grins) 11 am. Free. Francesca Amari performs her show “A Love Song to Gilda Radner” (13+) at The B.O.B. 12 pm. $17.50 Prepare to be wowed by premiere comedy “Magician of the Year” Mac King at St Cecilia Music Center. 2 pm. $10/$17.50. www.laughfest.org Laugh along with Chonda Pierce, Southern preacher’s daughter with a laser-sharp wit and Christian Music Hall of Fame 2009 Comedian of the Year, at First United Methodist Church (13+). 2 pm. $17.50/$27.50. Hear stories from the original SNL writer and bestselling author Alan Zweibel at GRAM. 2 pm. $10. Enjoy the humorous effects of fame and misfortune with the Svenjollies improv comedy troupe’s “Paparazz-Me! “at San Chez (13+). 4 pm. Free.

See American Comedy Award and Phyllis Diller Comedy Award winner Kathleen Madigan at St Cecilia Music Center (18+). 7 pm. $17.50/$27.50. www.laughfestgr.org Join Colin MoChrie and Brad SHerwood, stars of “Whose Line Is It Anyway?” for some extraordinary improv at GRCC Ford Fieldhouse (13+). 7 pm. $17.50 - $37.50. www.laughfestgr.org Watch the offensive, irresponsible comic anarchy film Team America: World Police at Wealthy Theatre (18+). 8 pm. $7. www.wealthytheatre.org Dig into improv and sketch comedy from Kalamazoo at Dog Story Theater (18+). 8 pm. Free. Try on T&A, a comedic duo with an original improv format at Dog Story Theater (18+). 9 pm. Free Stand Up Comedy Competition at The B.O.B. 9:30 pm. www.laughfestgr.org

Stand Up Comedy Competition at The B.O.B. 9:30 pm. 7 pm. $17.50 www.laughfestgr.org

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March 17 – May 1

The Honorable William Coleman, civil rights lawyer, discusses his newly released autobiography, “Counsel for the Situation: Shaping the Law to Realize America’s Promise,” chronicling the obstacles and opportunities in his distinguished career, at the Gerald R. Ford Museum. 7 pm. Call (616) 254-0384 for reservations.

The Design Gallery at Design Quest presents the “2011 Furniture Design Competition,” showcasing many wonderful, functional and all-original design entries from the fourth annual furniture design competition. The public is invited to vote on the People’s Choice award and prize winners will be announced during the opening reception, March 17, 6-8 pm. Hours: 10 am-8 pm Mon, Thu, Fri; 10 am-6 pm Tue, Wed, Sat; 1-5 pm Sun. This exhibit is FREE and open to the public. www.DesignQuest.biz

Concerts Lady Gaga at Van Andel Arena. 8 pm. $52$177.50. www.vanandelarena.com

WYCE welcomes The Chapin Sisters to One Trick Pony. 7:30 pm. $10 suggested donation. Proceeds benefit Gilda’s Club. www.wyce.org.

Celebrate seriously funny people with the Best of Saturday Night Live series at Celebration! North. 11 pm. Free.

March 11

March 20 Enjoy the winners of the Middle School Essay Competition at San Chez. 4 pm. Free Laugh out loud with the comedy routines of stand-up and sitcom vets at Wealthy Theatre’s showing of Kings of Comedy (18+). 4 pm. $7 Author Brad Tassell will read his poignant one man play, “I’ll Be in the Locker . . . Zen and the Art of Empathy,” bringing to light the importance of learning how to stop bullying in our society at San Chez Bistro (13+). 6 pm. Free. Enjoy one more LaughFest party and toast 10 days of laughter (18+) at the Laughfest Closing Sponsor party at Devos Place. 6:30 pm. $25 Don’t miss the unbelievably funny, electrifying and gifted Gabriel Iglesias at Devos Performance Hall (13+). 8 pm. $27.50/$37.50. Join comedian and MC Brian B with guests from around Michigan at the Radisson Hotel (18+). 8 pm. Free. Come laugh with experienced comics and upand-coming amateurs (18+) at The B.O.B. 6 and 8:15 pm. Free. www.thebob.org

March 21 Marc Brown, the creator of the beloved Arthur children’s books, speaks at the Grand Rapids Public Library, as part of his 35 day tour celebrating Arthur’s 35th anniversary. 4 pm.

March 23 The curator of the exhibit and author of the book Ladies of the Lights, Patricia Majher, will present a program at the Grand Rapids Public Library Main Branch. 7 pm. www.grpl.org

GRCC’s 13th Annual Salute To Women Awards & Reception honors GRCC women (alumnae, students, employees, and former employees) who are exemplary in their roles as professionals, volunteers or agents of change. 1:30-3:30 p.m. www.grcc.edu/stw.

Art in Public in Grand Rapids: A Symposium with Lambert Zuidervaart at UICA. 1-4 pm. Free. www.uica.org

March 25-27 March 7

March 8

Stand Up Competition Encore at The B.O.B. See the five eliminated comics from the Preliminary Round of the Stand-up Competition; the winner of the competition will be announced at the end of this free show (18+). 11:30 pm. Free. www.laughfestgr.org

March 18

March 1

J. Gardella’s Tavern hosts Laughing Hours. Drop by and enjoy a few drinks with other LaughFest Friends and maybe a surprise guest (18+). 10 pm. Free.

March 29 Vote for your favorite comedian as they compete for the title of 2011 Gilda’s LaughFest Seriously Funny Comedian Award at The B.O.B. 6 pm. $32.50 includes dinner.

March 30 and 31

James Taylor in concert at Devos Performance Hall. 7:30 pm. $45-$99.50. www.devosperformancehall.com

Nicholas James Thomasma, Drew Nelson, and The Weatherheads perform in a benefit concert for the American Diabetes Assocation at Sazerac Lounge. 9 pm.

March 17 Sugarland: 2011 Incredible Machine Tour comes to Van Andel Arena. 7:30 pm. $24-50-$54.50. www.vanandelarena.com

March 17 St. Cecilia Music Center presents The Ying String Quartet in the Royce Auditorium of St. Cecilia Music Center. The Ying String Quartet occupies a position of unique prominence in the classical music world, combining brilliantly communicative performances with a fearlessly imaginative view of chamber music in today’s world.$10 (students), $30 and $35. Pre-concert reception $15. www.scmc-online.org

In celebration of Women’s History Month, 10 local women artists creatively transform a former commercial art studio on the fifth floor of The Cornerstone Building at 89 Ionia for the (A) Wake exhibition. These women artists pay tribute through the framework of women past, present and future. Through the eyes of these creative women, is an inspiring experience of passion, strength, courage, power and wisdom of this gender. Opening Reception March 25, 9 -10 am. Call 361-3952 for more info.

Through April 8 Lowell Area Arts Council presents the annual West Michigan Regional Art Çompetition. Public reception March 6, 2-4 pm. www.lowellartscouncil.org

Fridays Unwind during Friday Nights at GRAM with art, live music, and good conversation. Galleries are open late each Friday, and a cash bar is available in the Museum Lobby. 5- 9 pm. www.artmuseumgr.org

Professional Development March 1 and 10

March 21 Joe Bonamassa at Devos Performance Hall. 8 pm. $39-$69. www.devosperformancehall.com

March 21 WYCE welcomes Po’ Girl to One Trick Pony. 7:30 pm. $10 suggested donation. Proceeds benefit Boys and Girls Clubs of GRYC. www.wyce.org.

Intro to GROW is the required first step for anyone eager to enroll in additional classes at GROW. Get an overview of programs and services, meet the staff, and watch our graduates describe their experiences in an inspirational video! Held the first Tuesday of every month at 6 pm and the second Thursday of every month at noon.

March 7

Art

Inforum Networking Dinner Event at Amore Trattoria Italiana. 5:30 – 7: 30 pm. Taste homemade pasta and authentic recipes at this casual restaurant, all while networking with other women professionals. Call Catherine Lazarock 588-6140 for more info.

Through March 31

March 10

Fire & Water Art! Gallery features watercolorist Janet Johnson. ww.fire-and-water-art.com

A Cup of Coffee with the Experts at GVSU Bicycle Factory. Inforum presents a roundtable discussions with experts in the areas of marketing, finance, legal issues and more with SCORE. 7:30 am to 9 pm. Call 331-7372 for more info.

Photographer Sara Pearson’s works on display at the Walker Public Library. Multi-media artist Doris Larson’s work at the East Grand Rapids Public Library.

March 5-31 It’s time to play golf at UICA! 19 Holes, a mini-golf course designed by artists, features 19 extreme and inventive holes. The mini-golf course is in UICA’s entire building at 41 Sheldon Boulevard two full floors plus walls, windows and ceilings for the month of March. Bring family and friends for a remarkably creative, slightly competitive, laugh riot. Before and after a round of golf, enjoy great, laughter-inspiring films in UICA’s independent film theatre. www.uica.org

March 24 Inforum presents Fostering Innovation at Noto’s Old World Italian Restaurant. Learn about one of the newest innovations in successful business practices. Creative professionals from Amway, Meijer, Steelcase, and Wolverine World Wide are joining forces and have established a collective “design hub” in downtown Grand Rapids dubbed “GRid70.” 11:30am - 1:30pm. $30 member, $45 non-member, $350 table of eight. Call 588.9400 for more info. www.inforummichigan.org

March 2011

March 24

March 3 and 5

GROW presents Basics of Starting a Business with Bill Hill, business librarian at Grand Rapids Public Library, Joe Belsito, attorney at Smith Haughey Rice & Roegge, and Dante Villarreal, regional director at MI-SBTDC. This panel of experts will cover the basics of starting a business including industry research, competition and target market analysis, choosing a business entity, and the building blocks of a business plan. Essential for anyone considering or in the midst of starting a business. 6- 9 pm. $35. www.growbusiness.org

Career Exploration Days at the Grand Rapids Public Museum, focusing on careers in biotechnology, research and allied health services. www.grmuseum.org

jewelry and gowns. His timeless creations are bold, imaginative and whimsical. Meeting held at Plainfield Senior Center, 5255 Grand River Drive NE in Grand Rapids. Doors open at 6:30 pm. The program begins at 7:00. $2. www.grasg.org

March 3, 10, 17, 24, 31

March 8

Metro Moms pregnancy yoga at Metro Health Hospital, Level 2, Childbirth Conference Room. 6:30 – 7:30 pm. $5. www.metrohealth.net

Mardi Gras Celebration at the Women’s City Club. 5 pm Social Hour, 6 pm New Orleans Buffet, with “The Wolverines” Jazz Band performing following dinner. $30. Prepaid reservation required. (616) 459.3321. Handicapped Accessible and free parking in 2 lots.

March 26 Making It Happen, Inc. presents Women Influencing Women (a recognition and celebration of Women’s History Month) at the Kentwood Library, Community Room, 4950 Breton SE. 5- 9 pm. $25. Call Evangelist Irene Green at 389-9390 for more information.

Expand Your Horizons Mondays Good News Community presents “Creative Growth.” These support meetings are held at John Knox Presbyterian Church, 4150 Kalamazoo Ave. SE., every Monday evening. Speakers present a variety of topics designed to help individuals take the steps necessary to live a creative new life. A discussion group follows the speaker with a social opportunity after the meeting. 7 pm. $5

March 4-12 Circle Theatre announces audition calls for five main productions. March 4 (7pm-10pm) and March 5 (10am-1pm) auditions will take place for the plays “Rumors,” “Same Time Next Year,” and the Magic Circle production of “Robin Hood and the Heroes of Sherwood Forest.” Kids (ages 8-16) interested in the musical “Honk!” will also audition at that time. March 11 (7pm -10pm) and March 12 (10am-1pm) auditions will take place for the musicals “How to Succeed in Business Without Really Trying,” “Ain’t Misbehavin,” and adults (ages 16+) interested in “Honk!” www.circletheatre.org

Himalayas. 5 pm social hour. 6 pm dinner and presentation. Dinner and program $25 Prepaid reservations required by March 24. Call 459-3321

March 19 Yoga and weight loss with Laura Burkett, Holistic Health Practitioner at Expressions of Grace Yoga. Explore body image and movement, culture, yoga psychology, and the power to heal. 1:30 – 3 pm. $28. www.expressionsofgraceyoga.com

March 22

Discover the benefits of breast augmentation during an interactive seminar at the Bengtson Center for Aesthetics and Plastic Surgery.This seminar will cover the latest options available, including 3-D imaging and simulation. 5:30 – 8 pm. bengtsoncenter.com

Taking Care of Your Diabetes with Joan McHale, RN, MSN, CDE, a certified diabetes educator with a wide variety of experience including as the Diabetes Clinical Specialist and Program Manager for a hospital based ADA and state certified Diabetes Education Program at WMU Conference Center. 6:30-8 pm. $20 (1st 20 RSVP’s receive $20 pharmacy coupon). Call 588-8334 to register.

March 13, 20 and 27

March 25

Therapist Jeff Dwarshuis LMSW, ACSW gives a three-part presentation on family functioning at Rosewood Reformed Church. Starts at 10:25 am. Free. Call Jeff Dwarshuis at 443-1425 or jeffsemdr@tds.net for more info.

Yoga Nidra Relax & De-stress Intentionally with Katherine Florentine at Expressions of Grace Yoga. Yoga Nidra is a state of complete physical, mental, and emotional relaxation. 1:30–3 pm. $20. www.expressionsofgraceyoga.com

March 16

March 26

Yoga by donation at Armenta Studios. 5–5:45 pm. www.armentastudio.com

Discover the joys of cast iron cooking, it’s ease of maintenance and all-natural nonstick qualities at Rylee’s Hardware. 5:30-7 pm. Free. www.ryleesace.com

Learn how to chop, dice and slice with ease, how to correctly sharpen your knives and learn other “sharp” tricks at “Wust-Up with These Knives?”at Rylee’s Ace Hardware 12-1:30 pm. Free. www.ryleesace.com

March 8

March 29

The Grand Rapids Chapter of the American Sewing Guild presents “Creative Couture from Montrose Studio.” Couturier John Koch showcases some of his unique bags, gloves, hats,

A Himalayan Adventure at the Women’s City Club. Dr Craig Benjamin, associate professor at Grand Valley State University, presents his trek in the Mt. Everest Region of the Nepalese

March 5 “Chico’s Takes the ‘Not’ out of What Not to Wear” at the Women’s City Club. 11 am Brunch with Fashion Show to follow. $20. Prepaid reservations required. Call (616) 459.3321

March 6, 13, 20, 27

March 2011

March 10

Event information can be submitted on our online calendar at www.womenslifestylemagazine.com.

43

By Mary Dykstra, MBA, CPO c o u n t e r

c l u t t e r

•

c u p b o a r d

t’s a challenge that comes with many different names: Counter clutter. Cupboard chaos. Fridge fright. If you ever feel like your home life is out of control or are overwhelmed by the state of your kitchen, you’re not alone. And it’s not surprising since the kitchen is the heart of the home. For most, it’s a multipurpose room used for food prep & storage, homework, home office, eating, crafting and visiting. Consequently, it also becomes the central “dump” spot for mail, backpacks, extra groceries and unfinished projects.

I

This month, let’s do a clean sweep of the cupboards, counters and pantry. Put on some favorite music and get your trash, recycle, compost & donate containers ready.

CLEAR THE COUNTERS • Set up or update your mail sorting and bill paying/ follow-up system. • File papers and recycle or shred any information that is out of date or no longer needed. • Decide, delegate or dump those paper piles.

PURGE THE PANTRY Are your cupboards overstuffed and unorganized? Have you looked for something in the back of a drawer or shelf and come across forgotten items and thought “Hmm, I didn’t know I had these?” Are you making new choices about nutrition? • Anything outdated goes. Depending on your style or space available you can organize one shelf at a time or an entire cabinet. Pull out all of the items, check for

44

c h a o s

•

f r i d g e

“use by” dates, product freshness (opened bags of cereals & snacks), and old-looking packaging without dates. Also, if your food choices have changed, donate or dispose of those unneeded items. • Use the Zone approach. When restocking your cupboard & pantry, categorize your items like with like: snacks, breakfast, baking, condiments, veggies etc. Have you looked for something in the back of a drawer or shelf and come across forgotten items and thought,

“Hmm, I didn’t know I had these?” TIDY UP YOUR SPACE HOGS Are you cramped for space in your kitchen and find that some of your most valuable counter and shelf space is taken up by a jumble of food storage containers and appliances that rarely if ever get used? • Do an inventory of your kitchen items. Are there items you don’t use, care for or are missing parts? Donate, recycle or dump. • Are you tight on space in your kitchen? Survey your space hogs and assess if you can move them into a storage area (such as the basement or garage). Seldom used items should not crowd out frequently used items.

f r i g h t

CLEAN THE FRIDGE – inside & out Now that you’ve reclaimed space in your cupboards, drawers and pantry, it’s time to move on to the refrigerator and freezer. Roll up your sleeves, get some warm soapy water, grab the trash bag & shine some light into the back of your fridge. • Assess all of your condiments – anything outdated, unloved or turning an unhealthy color? Dump it. • Still have that fruitcake from Christmas? Is that sour cream turning blue? Open all containers and assess freshness and contents. Purge as needed, label where needed (unmarked “mystery” containers rarely get opened). • Wipe down and sanitize the fridge and, as you did with the pantry, restock like with like. • Pull everything from the freezer and check for use by dates, failed packaging and freezer burn. Purge any questionable, freezer burned or unidentifiable foods. Mary Dykstra MBA, CPO is a Certified Professional Organizer, speaker and Time Management Coach. She is immediate past Director of Examination Development for The Board of Certified Professional Organizers and a current Industry Member Board Director of National Association of Professional Organizers. Her website is www.withinreach.biz.

March 2011

Specializing in unique gifts, jewelry, natural aromatherapy and body products, meditation tools, candles, books, music, cards, incense and art with something for everyone.

Body | Mind | Soul Introducing Psychic Readers at Spirit Dreams Tarot Card Readings, Psychic Readings, Angel Readings

Karen Hays Psychic Reader

Marcia Camp Tarot Reader

Eugenia Marve Margaret Newman Vivan Love Kyle Psychic Reader Nickelsen Intuitive Angel Psychic Reader Reader

Available by appointment for half-hour ($35) or full-hour ($70) readings.

Call (616) 456-9889 to Schedule Spirit Dreams • 1430 Lake Drive SE • Grand Rapids, MI 49506 Mon-Fri 11 am to 6 pm | Wed till 7 pm | Sat 10 am to 5 pm | Sun noon to 3 pm

Discover new products, upcoming events and specials at www.spiritdreamsgr.com

March 2011

45

Reader’s Lounge

By Alexandra Fix

Conversation Starter The Cookbook Collector By Allegra Goodman Dial Press, 2010, $26

What I Eat, Around the World in 80 Diets By Peter Menzel & Faith D’Aluisio Ten Speed Press, 2010, $40 Writer/photographer team Faith D’Aluisio and Peter Menzel, searched worldwide for 80 diversely different stories of what people eat during a single day. The intake of calories ranged from 800 calories to 12,300 calories per day. The 800 calories barely sustains a Massai cow herder who often subsists on a meager diet of cornmeal porridge, banana, milk tea with sugar and water. The 12,300 calories is consumed daily by a British woman who eats this astonishing number of calories amidst her struggles with an amphetamine addiction. In between those two extremes are people from all over the world and many walks in life, including the extreme computer gamer who lives full-time in a rented chair at the Ming Wang Internet Café in central Shanghai sipping tea and ordering Chinese takeout delivered to his game station each day. For each individual, photos and facts fill several pages with a story of their life and day to day circumstances. The featured photo for each person is a spread displaying all the food they eat on one particular day. The oversized, coffee table book includes essays on food growth, consumption and distribution. The authors express their desire that, through this work, they may be “promoting a food system that is more just and sustainable and better able to provide enough delicious food for everyone on this planet, poor and rich alike.”

Candy Construction By Sharon Bowers Storey Publishing, 2010, $14.95

This is the story of two very different sisters making their own way in the world – always family, but not always friends. Focused, successful and CEO of a rising California dot-com technology company, 28 year-old Emily gets a taste of wealth. Her boyfriend, equally driven, is with another startup company on the East coast. Their crosscountry dating relationship builds toward closing the distance, until threatened by a crisis of personal and professional honesty and integrity. Emily’s sister Jess, younger by five years, is a philosophy graduate student with little money, a part-time job and a burgeoning interest in environmental activism. In her work at a used bookstore in Berkeley, Jess is captivated by a project cataloging a quirky, fascinating collection of cookbooks, recipe clippings, poetry and sketches of a mysterious lady in the collector’s life. Jess’s relationships with men are almost as messy as the bits and pieces of her project. Beyond their personal ups and downs, the lives of all are tested as the 21st century dawns and as the events of subsequent years spiral the world into turmoil. As a conversation starter, this novel will spark discussion of commitment in life and love and ethics in business and personal life. This novel explores the loyalty of sisters, the bonds of couples and the responsibility of individuals to the world community.

Kids love candy. There’s just no way around that. Author Sharon Bowers has tapped into that love with a delicious book of hands-on crafts for kids to make with a grownup. There are princess castles and pirate ships, racecars and airplanes, play wristwatches and necklaces, bugs and butterflies, and a chess and checkerboard game. Bowers starts with some humorous on-site construction rules, including no eating on the job and every worker brushes his or her teeth after work. Construction materials come from dollar stores, candy shops and your baking cupboard. Brownies, Rice Krispie® treats and cookie dough become the building blocks and peanut butter and frosting provide the mortar and glue. Candy and cookies become the wheels, windows, walls, wings, jewels, treasures and embellishments. Tested on her own children, Bowers guarantees that candy construction craft time will be a sweet hit.

Alexandra Fix is the author of ten non-fiction children’s book, including the series “Reduce, Reuse, Recycle” (Heinemann Library). Over the years, she has truly enjoyed being a children’s librarian, registered nurse, freelance writer, mother and grandmother.

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March 2011

“FOR MY LIFESTYLE, ONLY THE BEST IN NUTRITION.” Eggland’s Best eggs are different.

inary eggs: d r o o t d e r a Comp aturated fat • 25% less s E ore vitamin • 10 times m B ore vitamin 12 • 3 times m D ore vitamin • 2 times m Omega 3 • Double the lutein • 38% more rol (58% DV) te s le o h c g m • 175 B e of vitamin 2 • Good sourc oline • 125 mg ch

As soon as you open a carton of EBs, you see that red EB stamp on every egg—the sign that you’re getting the very best in freshness and quality. Besides giving your family superior nutrition, EBs also give them more of the farm-fresh taste they love. Better taste and better

Also available in cage-free and organic varieties

nutrition also add up to better value—which is something all families are looking for these days. So, why give your family ordinary when you can give them the best? Eggland’s Best.

www.EgglandsBest.com

Locally produced in Michigan by Herbruck's Poultry Ranch

Better taste. Better nutrition. Better eggs.

Click name of business for direct link to website

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GROCERY & FRESH FOOD ■ Cascade Winery ■ Eggland’s Best Eggs ■ Dancing Goat & Cowslip Creamery ■ Grand Central Market & Deli ■ Grand River Grocery ■ John Russo’s Wine Warehouse & Deli ■ Making Thyme Kitchen

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Celebration! Cinema Grand Rapids Civic Theatre GRBrides.com GRnow.com River City Improv The Mud Room Women’s Expo Kohler Expos, Inc

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on

■ Beacon Hill at Eastgate ■ Capelli Salon ■ Discover Chiropractic Center, PC ■ Expressions of Grace Yoga & Books ■ Grand Rapids Eye Institute ■ Holistic Care Approach ■ Keystone Pharmacy ■ Partners in Dental Care ■ Stonecastle Dentistry ■ The Center for Physical Rehabilitation ■ Yoga Studio

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