Letters

Letters 09-26-2016

Welcome To 1984 The Democrat Party, the government education complex, private corporations and foundations, the news media and the allpervasive sports and entertainment industry have incrementally repressed the foundational right of We the People to publicly debate open borders, forced immigration, sanctuary cities and the calamitous destruction of innate gender norms...

Grow Up, Kachadurian Apparently Tom Kachadurian has great words; too bad they make little sense. His Sept. 19 editorial highlights his prevalent beliefs that only Hillary and the Dems are engaged in namecalling and polarizing actions. Huh? What rock does he live under up on Old Mission...

Facts MatterThomas Kachadurian’s “In the Basket” opinion deliberately chooses to twist what Clinton said. He chooses to argue that her basket lumped all into the clearly despicable categories of the racist, sexist, homophobic , etc. segments of the alt right...

Turn Off Fox, Kachadurian I read Thomas Kachadurian’s opinion letter in last week’s issue. It seemed this opinion was the product of someone who offered nothing but what anyone could hear 24/7/365 on Fox News; a one-sided slime job that has been done better by Fox than this writer every day of the year...

Let’s Fix This Political Process Enough! We have been embroiled in the current election cycle for…well, over a year, or is it almost two? What is the benefit of this insanity? Exorbitant amounts of money are spent, candidates are under the microscope day and night, the media – now in action 24/7 – focuses on anything and everything anyone does, and then analyzes until the next event, and on it goes...

Can’t Cut Taxes 

We are in a different place today. The slogan, “Making America Great Again” begs the questions, “great for whom?” and “when was it great?” I have claimed my generation has lived in a bubble since WWII, which has offered a prosperity for a majority of the people. The bubble has burst over the last few decades. The jobs which provided a good living for people without a college degree are vanishing. Unions, which looked out for the welfare of employees, have been shrinking. Businesses have sought to produce goods where labor is not expensive...

Wrong About Clinton In response to Thomas Kachadurian’s column, I have to take issue with many of his points. First, his remarks about Ms. Clinton’s statement regarding Trump supporters was misleading. She was referring to a large segment of his supporters, not all. And the sad fact is that her statement was not a “smug notion.” Rather, it was the sad truth, as witnessed by the large turnout of new voters in the primaries and the ugly incidents at so many of his rallies...

Topic: chef
Monday, November 5, 2012

Tasteful

Dining Ross Boissoneau She got a job in the coffee shop at Grand Traverse Resort, and within two years worked her way up to sous chef at Aeyrie, the resort’s restaurant at the top of the tower. That’s where she was working when Waldrup offered her a job as second-in-command at his new operation.
 
Friday, July 31, 2015

The Oven Mitt

Where to Learn Cullinary Art in Michigan

Dining Bridgette Steele The new millennium saw the dawn of the American foodie revolution and Michiganders have joined enthusiastically in the subsequent culinary arts explosion.
 
Saturday, January 16, 2016

Bourbon's 72

Dining Janice Binkert The calm, elegant interior, cozy fireplace and unobtrusive wait staff at Bourbon’s 72 stand in sharp contrast to the 56,000 square feet of bright lights, chiming bells and bustling activity just outside its doors.
 
Saturday, July 30, 2016

Eat Like a Chef

Features Kristi Kates With all of that culinary knowledge at their disposal, do you ever wonder what our local chefs prefer to prepare … and eat … at home? We tapped some of the region’s top chefs to find out the go-to meals they make when they’re off the clock and have a hankering for something delicious.
 
Saturday, September 17, 2016

Sharpen Your Knives!

Dining Kristi Kates Some chefs learn by inheritance, perhaps working their way up from dishwasher or prep cook, eventually apprenticing with a more experienced chef.
 
 
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