Letters

Letters 02-02-2015

History Lesson  “The days of cheap oil and easy acquisition are over. “ -- President Obama, June 2010

A Study In Mudslinging In the January 12 issue of Northern Express, Grant Parsons wrote a piece that touched on behind-the-scenes campaign financing. Mr. Parsons referenced attack ads he received in the mail prior to the November elections.

Sad Story I read with sadness in the Detroit Free Press of 24-year-old Angela Marie Alexie, who abandoned her just born baby boy in an unheated Eastpoint, Michigan garage to die alone in the cold, and who had also previously lost 3 children to foster care, the youngest of which, a girl, suffered withdrawal symptoms because of Alexie’s drug use during pregnancy.

Balance On The Page Having looked through the Northern Express for years, I have finally found something worth reading besides News of the Weird and the Advice Goddess!

An Eye On Congress The U.S. Senate on January 21 voted 98 for and 1 against to adopt a non-binding resolution stating, “It is the sense of the Senate that climate change is real and not a hoax.”

Topic: miller
Monday, November 25, 2013

Johan's Expands Their Empire

Dining Kristi Kates Johan’s is a long-standing tradition in the Petoskey-Harbor Springs-Boyne area. Anyone who lives near one of their bakeries knows the scent of fresh-baked pastries and bread that begins early in the morning, tempting passers-by to stop in for breakfast, lunch, or just a treat.
 
Monday, April 14, 2014

An Olive With a Twist

Unassuming cafe by day; cozy high-end bistro by night.

Dining Ross Boissoneau Twisted Olive opened in May four years ago as a breakfast and lunchtime eatery. That changed a year and a half ago when a liquor license became available. Owner Kirsten Okeefe saw it as an opportunity to expand her business, and added dinner service..
 
Monday, May 5, 2014

Big Apple Flavor; Up North Vibe

For more than 100 years, the corner of State and Bay streets in Harbor Springs has been central to what’s happening downtown.

Dining Ross Boissoneau Fish entrées include whitefish, which is broiled, baked with pecan crust, or sautéed with capers. There is also scampi sautéed with tomato, spinach, kalamata olives and garlic, tossed with spinach egg linguini. New York’s Scottish salmon is served with a sauce of dried cherries and almonds and roasted vegetable couscous.
 
 
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