Letters

Letters 10-20-2014

Doctor Dan? After several email conversations with Rep. Benishek, he has confirmed that he doesn’t have a clue of what he does. Here’s why...

In Favor Of Our Parks [Traverse] City Proposal 1 is a creative way to improve our city parks without using our tax dollars. By using a small portion of our oil and gas royalties from the Brown Bridge Trust Fund, our parks can be improved for our children and grandchildren.

From January 1970 Popular Mechanics: “Drastic climate changes will occur within the next 50 years if the use of fossil fuels keeps rising at current rates.” That warning comes from Eugene K. Peterson of the Department of the Interior’s Bureau of Land Management.

Newcomers Might Leave: Recently we had guests from India who came over as students with the plan to stay in America. He has a master’s degree in engineering and she is doing her residency in Chicago and plans to specialize in oncology. They talked very candidly about American politics and said that after observing...

Someone Is You: On Sept 21, I joined the 400,000 who took to the streets of New York in the People’s Climate March, followed by a UN Climate Summit and many speeches. On October 13, the Pentagon issued a report calling climate change a significant threat to national security requiring immediate action. How do we move from marches, speeches and reports to meaningful work on this problem? In NYC I read a sign with a simple answer...

Necessary To Pay: Last fall, Grand Traverse voters authorized a new tax to fix roads. It is good, it is necessary.

The Real Reasons for Wolf Hunt: I have really been surprised that no one has been commenting on the true reason for the wolf hunt. All this effort has not been expended so 23 wolves can be killed each year. Instead this manufactured controversy about the wolf hunt has been very carefully crafted to get Proposal 14-2 passed.

Topic: farm
Monday, November 21, 2011

Which Way the Wind Blows

Features Patrick Sullivan Penny and Shandy Spencer spent around $74,000 to construct a 112-foot windmill that rises above their lavender farm north of Cedar. They got the windmill last November in response to federal incentives and because they wanted to generate sustainable, green energy, even if it cost more than electricity from fossil fuels.
 
Monday, October 15, 2012

Corn Maze Mania

How I got lost and found in a field of corn

Features Erin Crowell

For awhile, all I hear is the rustling of dry corn stalks in the wind. Then, I hear the laughter of a child somewhere toward the west. I can’t see anyone, but I know they are wandering like me through this maze of maize.

 
Monday, May 26, 2014

Labor of Love at Light of Day

Dining Kristi Kates CALL TO WELLNESS Founded 10 years ago on the Traverse City land that Macke calls home, Light of Day started small, with just a few crops: peppermint, chamomile, raspberry leaf, and spearmint. It was expanded later to a full farm on M-72 near Sleeping Bear Dunes.
 
Monday, September 1, 2014

The Sweet Smell of Success at Lavender Hill Farm

Features Kristi Kates FRESH FARM While neither Linda nor Roy Longworth had any farming background prior to buying the land that would become Lavender Hill, they loved to garden and, most of all, felt a sense of urgency upon hearing that the farm property would be sold at auction.
 
Monday, September 22, 2014

Where Have All the Workers Gone?

Features Patrick Sullivan The dramatic decrease in northern Michigan’s migrant worker population in recent years can be attributed to many factors, but, regardless of the reasons, there is no question this trend could change the face of the region’s signature fruit industry, making the way we harvest cherries, wine grapes, apples, peaches and berries a thing of the past.
 
Monday, October 20, 2014

Hearth and Vine a Hidden Jewel

Features Ross Boissoneau Hearth and Vine takes the farm to table concept seriously. And why wouldn’t it, with the farm right outside its door? Many of the items on the menu are derived from the animals and vegetables that call the farm home, much to Chef Jonathan Dayton’s delight.
 
 
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