Letters

Letters 05-30-2016

Oaks & Moths All of last week’s letters regarding recommendations for the best native plants from “Listen to the Experts” from the previous week were right on target. Those who are interested in learning more about native plants, and their importance to birds, bees and butterflies, would do well to read Dr. Douglas Tallamy’s wonderful book, Bringing Nature Home...

Poor Grades On Standardized Testing We have been enduring standardized testing for the last few weeks as our district isn’t allowing for opting out without student removal. I think other parents need to know and the district needs to address their own inconsistencies in policy...

Beware Trump  To describe Trump: hubristic, narcissistic, misogynistic, sociopathic. There are more descriptors. Should we pity this misfit or fear that his values attract such a large segment of our society? Hitler was spawned in the ferment of economic unrest...

Topic: dishes
Tuesday, November 13, 2012

Tasteful

Dining Ross Boissoneau “A stuffed meatball isn’t a meatball anymore. I wanted to go back to what I remember: fresh herbs, pesto, basil, garlic – what’s better?” The answer, as far as he was concerned, was nothing. That’s why the menu at Nonna’s isn’t overrun with ingredients.
 
Monday, April 21, 2014

Trish Dishes It Up in Leland

Dining Ross Boissoneau Kropp has altered the interior of the almost 20-year-old café to give it a clean, crisp look. The walls are now a vibrant green offset by a crisp white under the chair rail, with an eclectic mix of furnishings. The chalkboards announcing the day’s offerings made the jaunt from Lake Leelanau.
 
Saturday, February 13, 2016

A Showcase of Restaurants

Features Kristi Kates On the Menu: Both traditional buckwheat crepes and “Americanized” crepes, the former used primarily for savory, gluten-free dishes like the classic ham and cheese crepe, and the latter for sweet dessert selections filled with chocolate, homemade caramel, or apples.
 
Saturday, May 7, 2016

A Showcase of Restaurants

Dining Signature Dishes: On the breakfast side, The Farmer’s Omelette (three eggs loaded with sausage, hash browns, onions, mushrooms, cheddar cheese and tomatoes) and the Irish Omelette (corned beef, American fries, green peppers, onions and Swiss cheese, with a side of sour cream.
 
 
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