Happy Hour

A weekly snapshot of Happy Hours around the region…


FireFly
Everyday, open-7 p.m., $1.75 highballs, $2.50 house chardonnay, $2.00 drafts, $1.00 off everything else.
310 Cass St., Traverse City

Fred's
Sunday-Thursday, 3-6 p.m., $1 off all drinks.
422 North 5th St., Roscommon

Lulu's Bistro
Thursdays, 5-9 p.m., $3 wells, $2 off drafts, select $5 wines.
213 N. Bridge St., Bellaire

Boyne River Inn
Everyday, 3-6 p.m., 1/4 off drinks.
229 Water St., Boyne City
 
Rendezvous Lounge, Odawa Casino
Thursday & Friday, $2.25 domestic drafts, $3.25 well drinks, $3.25 house wine.
1760 Lears Rd., Petoskey

Choice Bits!

Round-the-region snapshots of the dining scene. 

RUTHIE'S CHICKEN & DAIRY TWIST: Roasted chicken and ice cream, malts and shakes.
201 N. Bridge Ln., Bellaire. 213­-533­-8538.

MONEY'S PLATTE RIVER INN:
Practically an Up North institution, the place to find out the latest fishing or snowmobile news from the locals and visitors who gather for their hearty breakfasts, steaks, burgers, soup & salad bar, & homemade desserts.
10921 Main St., Honor. 231­ 352­6585.

BC LANES FAMILY ENTERTAIMENT CENTER:
When you've worked up an appetite from all the bowling and karaoke that Boyne City Lanes has to offer, you'll find a selection of hearty fare to choose from, including homemade soups & desserts. Cocktails are served at the Lanes,with live entertainment and glow ­bowling nights.
1199 West Boyne Road, 231-­582­-6353.

CHINA ONE:
Open 7 days a week for lunch & dinner. Full Chinese menu, as well as Hunan & Szechuan entrees.  Daily specials, special combination plates,  a lunch & dinner All You Can Eat Buffet. 
616 S. Mitchell St., Cadillac, 231­-876­-8888.

A&W:
Take a trip back to the '50s where chili dogs & frosted mugs of root beer are still served up by carhops at this All ­American institution. Elvis has been known to make an appearance during their annual summer “A&W Cruise Night” in August, as do cars from the 50’s and 60’s that we remember well.
At the bottom of the hill, 21 Lake St., Frankfort,  231-­352-­9021.

BIG BUCK BREWERY & STEAKHOUSE:
From Antler Ale to Wolverine Wheat, Big Buck specializes in microbrewed beers. Offering the usual beef and buffalo burgers, steaks, and ribs, plus more unusual fare, like their portabella sandwich with red onion marmalade and provolone cheese.
550 S. Wisconsin Avenue, Gaylord, 989­-732-­5781.

THE NEW YORK RESTAURANT:
A refined atmosphere, subdued lighting, and an appetizing selection of epicurean treats awaits the diner at this Harbor Springs corner landmark. Menu selections range from their smoked whitefish ravioli appetizer to their Atlantic salmon, baked polenta and eggplant, tomato basil fettuccine, or filet mignon ­ and their brunches include one of the best versions of Eggs Benedict around.
101 State Street, downtown across from Bar Harbor, 231­-526-­1904.

EMPIRE VILLAGE INN: 
Pool tables, a full bar, friendly service and a varied menu make the Village Inn popular with families and locals.  Dinners include Lamb Skewers, Blue Corn Enchiladas, Charbroiled Whitefish, Lasagna and Ribeye.  Also burgers, sandwiches, salads, appetizers and pizza.  Lunch and Dinner.
Just north of the blinking light 116601 Lacorre Ave. on M­22,  Empire. 231-326­-5101.

JESPERSON'S:
One of Petoskey's first restaurants, Jesperson's is famous for homemade pies and fresh turkey. Breakfast and lunch.
312 Howard, Petoskey, 231­-347­-3601.
 
CUPPA JOE:
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

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Oryana

Erin Cowell - September 20th, 2010
Growing Self Reliance: Oryana’s Toast to Farmers features ‘localism’ expert
By Erin Crowell
The early morning stirs with the busyness of shoppers at a local
farmers market. Goods are strewn about tables, stacked in bushels and
overflowing rims of wicker baskets. There’s a sense of connection,
optimism and energy flowing through the crowd of vendors and
customers.
“It’s the good feeling we get at a farmers market,” explains localism
expert Michael Shuman, “that we see local as made for better taste,
better health and better support of farmers; but, at the end of the
day, people are getting a better value for their food.”
When all is said and done, Shuman says buying local is better for the
bottom line – a desirable trait aside from the fuzzy feelings of good
for oneself and community when it comes to local investment.
Shuman will be the featured speaker at A Toast to Farmers, an event
that celebrates the local food economy hosted by Oryana Natural Foods
Market on Thursday, Oct. 7 at the Hagerty Center in Traverse City.
“It’s a way to honor and thank the farmers who work with our store and
all the farmers in general,” said Sandi McArthur, education and
outreach coordinator for Oryana.
While locals will have the opportunity to meet with the farmers who
provide their food, Shuman will discuss how buying local reaches
beyond the edges of the dinner table.

BUYING LOCAL: MORE THAN A TREND
Shuman is author of several books including “Going Local: Creating
Self-Reliant Communities in a Global Age” and “The Small-Mart
Revolution: How Local Businesses are beating the Global Competition.”
In one of his books, Shuman points out that “Going local does not mean
walling off the outside world. It means nurturing locally owned
businesses, which use local resources sustainably, employ local
workers at decent wages, and serve primarily local consumers. It means
becoming more self-sufficient, and less dependent on imports. Control
moves from the boardrooms of distant corporations and back to the
community, where it belongs.”
Oryana currently works with 25 local farms and over 90 local vendors,
according to McArthur.
“It’s a win-win situation, when dollars are spent locally,” she says.
“One dollar spent within the community will circulate five or six
times. There’s a multiplier effect that when you buy local, you are
adding to the local economy on many levels and I think a lot of people
get that.”
Shuman agrees more people are getting aboard the local train – and he
pinpoints the exact moment he realized that train’s momentum was
gaining steam.
“There’s no question that is has become a popular trend. The moment
when that became clear to me was in 2007, with the cover of TIME
Magazine and the headline that read, ‘Forget Organic, Eat Local.’ When
you make the cover of TIME, you’re riding the cultural wave.”
However, Shuman says this movement is more than just a trend.
“To put it simply as a popular trend suggests it will pass. The
underling economics of local food are becoming better and better and
they’ll be getting better still,” he explains.
This is reflective in the price of local food.
“The prices at a farmers market are somewhat higher, which reflects
that the demand of local food is much higher than larger suppliers,”
says Shuman. “More money is going to distribution costs (shipping,
insurance, storage, etc.); and whenever that number gets larger, it
shows distribution has become wildly inefficient.”

BEYOND THE TABLE
Shuman and McArthur both believe food has become the most common and
compelling entry point for communities to dive into local economy
work.
“Local economy starts with a vibrant agricultural center,” says
McArthur, “and not being dependent on other parts of the world. In
that, we’re protecting our rural landscapes. All of those things come
with supporting a vibrant local agricultural center.”
However, it doesn’t stop there.
“There’s no end to what markets could be handled on the local level,”
says McArthur. “Goods, services, energy…it’s just a matter of
ingenuity and the community backing it up.”
As he has traveled the past 15 years around the country and across the
globe, Shuman hopes he will help Northern Michigan realize its
potential.
“There are three main points I bring up: One, there is overwhelming
evidence that locally owned businesses generate more business. Two,
Locally owned businesses are actually becoming increasingly
competitive and its highly likely that areas, specifically in the food
market, will expand enormously in the next generation; and three,
there are substantial values to achieving the full potential of local
economy by undertaking both the private and public sector to get the
potential for growth started more quickly.”

Michael Shuman will be the featured speaker at the Toast to Farmers,
happening Thursday, Oct. 7 at the Hagerty Center in Traverse City,
from 6-9 p.m. The event—which features local hors d’oeuvres and cash
bar, along with live music by the Neptune Quartet—is hosted by Oryana
Natural Foods Market and is sponsored by the Michigan Land Use
Institute, the Bioneers, The Grand Vision, the USDA Rural Development
Program and The Neahtawanta Center. Tickets, $20 for members; $25 for
non-members and are available at Oryana or by calling 947-0191.

 
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