Letters

Letters 08-03-2015

Real Brownfields Deserve Dollars I read with interest the story on Brownfield development dollars in the July 20 issue. I applaud Dan Lathrop and other county commissioners who voted “No” on the Randolph Street project...

Hopping Mad Carlin Smith is hopping mad (“Will You Get Mad With Me?” 7-20-15). Somebody filed a fraudulent return using his identity, and he’s not alone. The AP estimates the government “pays more than $5 billion annually in fraudulent tax refunds.” Well, many of us have been hopping mad for years. This is because the number one tool Congress has used to fix this problem has been to cut the IRS budget –by $1.2 billion in the last 5 years...

Just Grumbling, No Solutions Mark Pontoni’s grumblings [recent Northern Express column] tell us much about him and virtually nothing about those he chooses to denigrate. We do learn that Pontoni may be the perfect political candidate. He’s arrogant, opinionated and obviously dimwitted...

A Racist Symbol I have to respond to Gordon Lee Dean’s letter claiming that the confederate battle flag is just a symbol of southern heritage and should not be banned from state displays. The heritage it represents was the treasonous effort to continue slavery by seceding from a democratic nation unwilling to maintain such a consummate evil...

Not So Thanks I would like to thank the individual who ran into and knocked over my Triumph motorcycle while it was parked at Lowe’s in TC on Friday the 24th. The $3,000 worth of damage was greatly appreciated. The big dent in the gas tank under the completely destroyed chrome badge was an especially nice touch...

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Features

 
Monday, March 16, 2015

A Spiritual Home In The Woods

Features Bridgette Steele Ten miles north of Vanderbilt, nestled deep in the Pigeon River Forest, sits a modest collection of buildings that comprise Song of the Morning Yoga Retreat Center, a place, according to Song of the Morning, for “spiritual refreshment to all truth thirsty souls.
 
Monday, March 16, 2015

It's Season Ending Madness!

Features Kristi Kates The Main Event - Krazy Daze: March 20-21 is the weekend for this year’s annual spring celebration at the Highlands, with live music in the Zoo Bar and Slopeside Lounge and loads of other no-holds-barred festivities. Ski and board all afternoon and take part in the Krazy Cup’s infamous Silly Slalom and the hilarious (and damp) Ski Over the Pond event.
 
Monday, March 9, 2015

Michigan’s Craft Beer Explosion Leads To New University Programs

Features Patrick Sullivan This boom means something exciting where career paths are concerned: more people are needed to brew beer. Previously, would-be brewers in the Midwest were limited to opportunities at the Siebel Institute of Technology in Chicago and the Master Brewers Association of the Americas in Madison, Wisconsin.
 
Monday, March 9, 2015

Ready Set... Distill!

Features Jodee Taylor When Michigan banned deer baiting, Mark Moseler found himself wondering what happened to all the sugar beets that couldn’t be used any longer. Six years later, he’s found a tasty and unique way to repurpose them: vodka made from Michigan sugar beets..
 
Monday, March 9, 2015

Make Your own!

Features Jodee Taylor The Whiskey High proof, un-aged liquor — clear and straight from the still — is needed. Grand Traverse Distillery sells 100 proof un-aged spirits. Harmon recommends going no higher than 125 proof, but liquor up to 151 proof can be found. At the end of the aging process, the spirits’ proof will have risen.
 
Monday, March 9, 2015

Your St. Pat’s Day Agenda

Features Kristi Kates As the saying goes, “everyone is Irish on St. Patrick’s Day.” So find something green to wear, pin on a shamrock, and head out to these festive events – you’ll be helping commemorate Ireland’s favorite patron saint, while also celebrating the culture and heritage of the Emerald Isle.
 
Monday, March 9, 2015

It’s All About the Corned Beef

Features Bridgette Steele By Bridgette Steele Corned beef isn’t for the Irish. Or, at least, it wasn’t for Ireland. In 1668, corned beef was Ireland’s number one export. While the meat could be acquired cheaply off the island, within the country itself, it was priced as a luxury good.
 
Monday, March 2, 2015

Financial Advisors From All Walks of Life

Features Ross Boissoneau Wynder had considered finance in high school before following in his father’s vocational footsteps. Presented with the chance to do something completely different, he leapt at it.
 
Monday, March 2, 2015

The Skinny on Short’s fat Bike Series

Features Kristi Kates Rollin’ on the Snow What is fat bike racing? Well, it’s actually just like mountain bike racing except that it’s done in the winter — on snow. It also requires specialized bikes with wider tires and offers tests of terrain and temperature the other three seasons can’t even begin to meet.
 
Monday, March 2, 2015

Offbeat Investments

Features Kristi Kates Stocks, IRAs, mutual funds, real estate, precious metals, corporate shares — you’ve probably heard of these in your quest to grow your financial portfolio. But, if you’re feeling like taking a little risk, here are a few offbeat investments you might want to check out.
 
Monday, March 2, 2015

Rethinking the Nest Egg

Features Ross Boissoneau Bucher thinks Americans are too preoccupied with their nest eggs, those savings plans or accounts that are designated for the later years in life.
 
Monday, March 2, 2015

National Treasures

Features Patrick Sullivan The renovation of an Earl Young home on a block filled with the celebrated mushroom houses has people talking in Charleviox. The once low-slung home now rises over the Park Avenue block. A modern addition is sandwiched between Young’s original first floor stone walls and a fantastical, flowing roof that’s being hand woven by a Scottish thatcher.
 
Monday, February 23, 2015

Inside Northern Michigan’s Chef-Making Machine

Features Patrick Sullivan “That whole system was kind of outmoded,” Laughlin said. “I think in the late ‘60s and ‘70s, more things were processed. The trend was — with a lot of restaurants, except your very high-end ones — that you had a kitchen manager that scheduled lowskilled line cooks that were basically preparing almost prepackaged stuff, heating things up.
 
Monday, February 23, 2015

Where Should We Dine Tonight?

 
Monday, February 23, 2015

Behind the Chefs: What They Cook at Home

Features Kristi Kates Favorite Thing He Cooks at Home: “Unless I’m working on a new item for the restaurant, I rarely cook Asian food at home. My pizza stone, however, gets a lot of use. I keep preportioned dough in the freezer and always have San Marzano tomatoes, fresh moz zarella.
 
 
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