Letters

Letters 03-02-2015

American Exceptualism Rudy Giuliani was espousing his opinion to Fox News that Barack Obama did not love America and didn’t brag enough about “American Exceptionalism.”

Fur Is Not Chic When my 25-pound dog stepped in a toothed steel leg hold trap a few ft off the trail, I learned how “unchic” fur is. I had to carry her out two miles to get to a vet.

Which Is More Dangerous? Just a couple of thoughts I had in response to the letters by Gordon Lee Dean and Jarin Weber in the Feb. 23 issue. Mr. Dean claims that there have been zero deaths from the measles in the past ten years.

Real Action on Climate In “Climate Madness” in the Feb. 9 issue, the writer points out that scientists are all but unanimous and that large numbers of people agree: global warming poses a threat to future generations.

Real Science Wolfgang Pauli, the Nobel Prize winning Austrian-born theoretical physicist, was known not only for his work in postulating the existence of the neutrino but feared for his razor-edged humor.

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Ross Boissoneau

 
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Monday, January 6, 2014

Tasteful

Dining Ross Boissoneau Boothroyd decided to back away from the gym years hours of 7 a.m. to 9 p.m. to keep a lifestyle where he could still be a family man. With hours now set at 10:30 to 4 (6 in the summer), Boothroyd and his staff focus on the lunchtime trade.
 
Friday, January 3, 2014

Tasteful

Dining Ross Boissoneau They moved from New Mexico and Mason, John’s hometown, to the area to start the Empire Coffee Company. Only problem was they discovered they weren’t alone. “We found there were 12 or 13 Empire Coffee Companies in the country,” said John with a laugh..
 
Monday, December 9, 2013

Tasteful

Dining Ross Boissoneau The Empire bar and grill has been in business since 1945. Frank and Mary Lerchen bought it in 2006, and they are only the fourth owners. “Mike Wiesen owned it, and before that it was the Meads and the Deerings,” said Frank following a morning breakfast rush.
 
Monday, December 9, 2013

Ski Season blends slopes with entertainment

Features Ross Boissoneau While Northern Michigan’s ski resorts always pin their biggest hopes on cooperation from Mother Nature, they also put their best foot forward with entertainment, lodging, dining and other activities. From Cadillac to Harbor Springs, skiers and snowboarders can find a host of slopes and plenty to do after a strenuous day outside.
 
Monday, November 11, 2013

Tasteful

Dining Ross Boissoneau When it first opened, the Blue Heron only served pastries and coffee in the morning, but like its namesake in Cadillac, it has since begun serving full breakfasts: omelettes, breakfast bowls, wraps and sandwiches. Williams expects, or at least hopes, that the first meal will soon become as popular.
 
Monday, October 28, 2013

Tasteful

Dining Ross Boissoneau After a few months of working at Mico’s (which was eventually sold and became Firefly), he returned to the warmer climes of southern California. But he returned to the area in more temperate weather, and eventually decided it was time to move here and open his own restaurant.
 
Monday, October 21, 2013

Maple City's Pegtown Station a local favorite

Dining Ross Boissoneau That’s certainly the case in Maple City, where Pegtown Station serves as the de facto meeting place and hospitality center. Friends greet each other as they enter or leave, and the chance to grab a bite with other folks from nearby is certainly a draw.
 
Monday, October 14, 2013

Tasteful

Dining Ross Boissoneau For Lynn and Skip Telgard, the third generation to operate the popular Leland eatery, there’s nothing else they’d rather do. With the tavern, dining room, patio, and the Early Bird next door, running the restaurants keeps them both beyond simply busy..
 
Tuesday, October 8, 2013

Tasteful

Dining Ross Boissoneau But they weren’t dissuaded - “Chuck had the vision” – and on May 21 this year they closed on the purchase. But that left precious little time to be open for the summer season. So their contractor and crew worked non-stop, 12-hour days six days a week, and the Bluefish opened July 3.
 
Tuesday, September 10, 2013

Sail on over to Manistee’s Boathouse Grill

Dining Ross Boissoneau It derives its name from Manistee’s boating heritage. In fact, it’s just across the Manistee River from the site of the Century Boat factory, which produced some of the country’s most celebrated – and fastest – watercraft during the mid to late 20th century.
 
Thursday, September 5, 2013

Tuscan Treasures Await at Bella Fortuna

Dining Ross Boissoneau Those looking for a quick trip abroad could spend hundreds of dollars to jet across the sea. Or they could simply stop in Lake Leelanau for a meal. That’s because Bella Fortuna North represents Florence, Italy, more convincingly than immersing oneself in a YouTube video.
 
Monday, August 26, 2013

Tasteful

Dining Ross Boissoneau It’s derived from when sailors would swim in from their ship and have to pay for their pleasures with the money in their wet pockets, according to general manager Ryan Beyer. While that’s typically no longer the case, it fits in with the Leelanau County town’s maritime heritage.
 
Monday, August 19, 2013

Tasteful

Dining Ross Boissoneau Starting a restaurant is a demanding endeavor. But for the After 26 project, the scope of the challenge was even more daunting. Its mission was also to provide employment opportunities for people with special needs who had aged out of public educational programs.
 
Monday, July 29, 2013

Tasteful

Dining Ross Boissoneau The menu is the brainchild of chef D.J. Flynn. A veteran of the food service industry in the area, Flynn previously served as executive chef at Bay Harbor and also worked at Tapawingo, the late lamented Ellsworth eatery that regularly topped the state’s best restaurant lists.
 
Wednesday, July 24, 2013

Tasteful

Dining Ross Boissoneau Another favorite is the Echo’s Bend pizza. It includes fresh offerings from Echo Bend farm in Arcadia, brought in by server Charla Kramer, who owns and runs the farm with her husband Tom. It’s topped with goat cheese, toasted nuts, and chef’s choice of sauce.
 
 
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