Letters 11-30-2015

“Snapshots” of Islam Offensive  In his latest effort (Northern Express Nov. 23 - Nov. 29, 2015,) David Kachadurian provides a jumble of FYI disclosures pertaining to Islam and Muslim societies, and posing as if providing a public service announcement, he advises the readers to ponder their import and to “make of them what you will.”

Not Another War To these people who believe we need to be at war in the Middle East all the time: try thinking about getting the countries that are in the area to take care of these bad guys instead of us. We are almost in constant war and have been as long as most can remember...

The Unvaccinated Are Punished Pulling healthy children from school due to a so called “outbreak” of a mild childhood illness isn’t for the safety of the community, as we’re being led to believe. It’s to prove a point that the health department will follow through on their threats to exclude the unvaccinated from all school related events, whenever they see fit...

Topic: club
Monday, December 3, 2012

Ice Boating an ancient sport in a modern world

Features John L. Russell

The docks have been pulled from the lakes, and the boats are covered and stored for the winter.

It’s time to go sailing. Iceboating, to be more precise.

Monday, May 12, 2014

Downtown Bistro Goes Country Club

Dining Ross Boissoneau Those specials continue into dinner time, where they are joined by many of the same items, including the salads and shared plates, some additional sides, and a modified Bistro Fare section, which also includes some of the sandwiches and luncheon entrées.
Monday, April 20, 2015

Where to Turn

Features Ross Boissoneau First, there is a plethora of gardening stores. From Crystal Gardens in Frankfort to Garden Goods in Traverse City to Elk Rapids Floral and Greenhouses to the grocery stores and big box stores that stock seeds, plants and tools, you can find most everything you need and advice on what and how to plant.
Saturday, October 17, 2015

The Thirsty Sturgeon

Dining Kristi Kates Dave Marsh had his first restaurant job at the age of 12, as a dishwasher. By 14, he was a line cook at an Italian grill in Southfield, Mich. Sous chef was next on the restaurant ladder, but by then, Marsh had learned there was more money to be made in the front of the house.