Letters

Letters 01-26-2015

Food Isn’t What It Was In regards to your article on nutrition being a key weapon for battling cancer, the problem is that much of our food has little nutritional value.

The Real Muslim Issues At least [Express columnist] Tom Kachadurian is being honest when he confesses a long-held family resentment towards Muslims

Applauding Opinions Kudos to the Northern Express for inviting guest editors to write columns. I have enjoyed the timely columns of Scott Hardy particularly

Party For The People One political party opposes minimum wage increases, pushes “right to work” legislation state-to-state, and finds it their mission to eliminate labor unions and the benefits they bring to everyday workers

Big Money Politics Wins Again I’m in agreement with Grant Parsons’ opinion column published in the 1/12 edition of the Express.

Topic: course
Tuesday, September 3, 2013

Not Your Grandma’s 5k

Local race directors take on growing trend of obstacle course races

Features Erin Crowell Obstacle course races are surging in popularity across the country. Events ranging from three to a dozen miles take participants through mud, over barriers, under log beams and across the finish line with a sense of completing something more than just a running race.
 
Monday, July 14, 2014

Solar Golf

Michigan’s first solar course opens after a three-year statewide drought of new courses.

Features Patrick Sullivan Bigger players are also getting into solar. Consumers Energy announced July 1 that they had selected 22 solar projects across the Lower Peninsula as part of their Experimental Advanced Renewable Program. The program enables participants to sell excess energy back to Consumers.
 
Monday, August 25, 2014

Northport Busts Out

The county’s northernmost village went from bust to boom, but how?

Features Patrick Sullivan

New businesses have appeared up and down Waukazoo St., eager to serve the 500- plus people who live there year-round as well as waves of summer visitors.

 
Monday, September 22, 2014

Pigstock TC 2014

Features Kristi Kates This extensive three-day course teaches whole animal use and charcuterie (meat preparation) practices. Now in its fifth year, it’s been praised for expanding the knowledge of both pros and everyday cooks, and for encouraging responsible and inventive use of ingredients.
 
 
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