Letters

Letters 10-03-2016

Truths And Minorities While I appreciate Stephen Tuttle’s mention of the Colin Kaepernick situation, I was disappointed he wrote only of his right not to stand for the national anthem but not his reason for doing so. Personally, I commend Mr. Kaepernick for his courageous attempt to bring issues of concern to the forefront. As a white male baby boomer, I sadly realize I am in a minority among my peers...

“Yes” Means Your Rights It has been brought to my attention that some people in Traverse City are being asked to put “no” on Proposal 3 signs in their yards, and are falsely being told this means they do not want tall buildings downtown. Nothing could be further from the truth. If you vote no, you will be giving up your right to vote on future projects involving buildings over 60 feet in height...

Shame On NMC, Nelson The Northwestern Michigan College board and President Tim Nelson should be ashamed of their bad faith negotiations with the faculty. The faculty have received no raise this year, even though all other college staff have received raises. Mr. Nelson is set to receive a $20,000 raise...

Topic: culinary
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.
 
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, 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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