Tastemakers: Biehl‘s Circle B Turkey Farm - Wines from Old Mission
On Thursday 90 percent of American dining room tables will have a turkey on it. Only 4,000 of those tables will be lucky enough to have a fresh turkey from Biehl’s Turkey Farm located between Mancelona and Alba.Jim Biehl has been raising turkeys since he bought the family farm from his father in 1977. His grandmother started raising turkeys back in the 1930s and eventually it grew into a part time business. “There isn’t a lot of money in farming to begin with and certainly not with turkeys,” said Biehl. “We only sell them at Thanksgiving and at Christmas, 4,500 between the two holidays.”
Biehl says the turkey farm helps pay for the taxes on the land and his kid’s college education; both he and his wife work fulltime day jobs. Most of Biehl’s turkeys are in the 18-pound range and they have a few that are tipping the scales at 34 pounds. Several stores in the region carry Biehl’s turkeys and if you are lucky to get one you are in for a special treat. A fresh, locally raised turkey that isn’t pumped with hormones is the way to go.
There are several great ways to prepare a turkey. Try roasting it in a 30 pound trash can with charcoal, or another fun way is roasting it in front of your fireplace by hanging the turkey by a string (both of these techniques may be found by Google searches on the Internet). Regardless of the technique you choose make this years turkey a fresh one from Biehl’s; call them at (231) 587-9580.
BOTTOMSup
WINES FROM OLD MISSION PENINSULA
After a couple of days of turkey it will be time for a little mac & cheese to cleanse the palate. Now before you stick up your nose, this isn’t your quick dinner for the kids out of the box mac & cheese. The Great Mac & Cheese Bake Off hosted Saturday November 26 by the 5 wineries of the Old Mission Peninsula will feature an assortment of gourmet variations of this popular dish. It’s prepared by local chefs from Trattoria Stella, The Blue Slipper, The Boathouse, The Trillium, Silvertree Deli, TraVino, Great Lakes Culinary Institute, Auntie Pasta’s and Peninsula Grill, so participants should expect some real creativity.
There are a lot of great wines being made on the Old Mission Peninsula and this event will offer you the opportunity to sample many. Here are some to look for: Gamay Noir from Chateau Grand Traverse, a medium bodied red that is very aromatic with hints of tart cherries and black peppers. Pairs well with several holiday dishes including roasted duck. The Peninsula’s newest winery is Brys Estate (opened May 2005) and they already have several award winning wines. Look for their 2004 Signature, a blend of their estate grown red grapes that is aged in Bordeaux oak barrels for 10 months before it is bottled. This red has notes of licorice, chocolate and hints of vanilla and fresh berries and is the perfect accompaniment that holiday roast. Local wines make great gifts and certainly are a wonderful addition to holiday parties and the dinner table. To learn more about the Old Mission Wineries Great Mac & Cheese Bake Off visit www.wineriesofoldmission.com or call (231) 223-4050 for tickets. --Rick Coates
GEARbox
SPALDING NEVER FLAT BASKETBALL
No more looking for that lost needle valve if you’ve got the new Spalding Never Flat Basketball. The company says it’s the first of its kind made with “Pressure Retention Technologies” and is guaranteed to stay fully inflated for at least a year. That’s 10 times longer than the traditional basketball. A new membrane material holds in trademarked NitroFlate molecules that are injected into the ball, forming a protective barrier against air seepage. That’s what gives the Never Flat its bounce, but can it land a swish shot from halfway down the court every time as well? Aye, there’s the rub... Available for the holidays at local sports stores for around $40.
Tastemakers
BIEHL’S CIRCLE B TURKEY FARM
THANKSGIVING TURKEY
On Thursday 90 percent of American dining room tables will have a turkey on it. Only 4,000 of those tables will be lucky enough to have a fresh turkey from Biehl’s Turkey Farm located between Mancelona and Alba.
Jim Biehl has been raising turkeys since he bought the family farm from his father in 1977. His grandmother started raising turkeys back in the 1930s and eventually it grew into a part time business. “There isn’t a lot of money in farming to begin with and certainly not with turkeys,” said Biehl. “We only sell them at Thanksgiving and at Christmas, 4,500 between the two holidays.”
Biehl says the turkey farm helps pay for the taxes on the land and his kid’s college education; both he and his wife work fulltime day jobs. Most of Biehl’s turkeys are in the 18-pound range and they have a few that are tipping the scales at 34 pounds. Several stores in the region carry Biehl’s turkeys and if you are lucky to get one you are in for a special treat. A fresh, locally raised turkey that isn’t pumped with hormones is the way to go.
There are several great ways to prepare a turkey. Try roasting it in a 30 pound trash can with charcoal, or another fun way is roasting it in front of your fireplace by hanging the turkey by a string (both of these techniques may be found by Google searches on the Internet). Regardless of the technique you choose make this years turkey a fresh one from Biehl’s; call them at (231) 587-9580. --Rick Coates
BOTTOMSup
WINES FROM OLD MISSION PENINSULA
After a couple of days of turkey it will be time for a little mac & cheese to cleanse the palate. Now before you stick up your nose, this isn’t your quick dinner for the kids out of the box mac & cheese. The Great Mac & Cheese Bake Off hosted Saturday November 26 by the 5 wineries of the Old Mission Peninsula will feature an assortment of gourmet variations of this popular dish. It’s prepared by local chefs from Trattoria Stella, The Blue Slipper, The Boathouse, The Trillium, Silvertree Deli, TraVino, Great Lakes Culinary Institute, Auntie Pasta’s and Peninsula Grill, so participants should expect some real creativity.
There are a lot of great wines being made on the Old Mission Peninsula and this event will offer you the opportunity to sample many. Here are some to look for: Gamay Noir from Chateau Grand Traverse, a medium bodied red that is very aromatic with hints of tart cherries and black peppers. Pairs well with several holiday dishes including roasted duck. The Peninsula’s newest winery is Brys Estate (opened May 2005) and they already have several award winning wines. Look for their 2004 Signature, a blend of their estate grown red grapes that is aged in Bordeaux oak barrels for 10 months before it is bottled. This red has notes of licorice, chocolate and hints of vanilla and fresh berries and is the perfect accompaniment that holiday roast. Local wines make great gifts and certainly are a wonderful addition to holiday parties and the dinner table. To learn more about the Old Mission Wineries Great Mac & Cheese Bake Off visit www.wineriesofoldmission.com or call (231) 223-4050 for tickets. --Rick Coates
GEARbox
SPALDING NEVER FLAT BASKETBALL
No more looking for that lost needle valve if you’ve got the new Spalding Never Flat Basketball. The company says it’s the first of its kind made with “Pressure Retention Technologies” and is guaranteed to stay fully inflated for at least a year. That’s 10 times longer than the traditional basketball. A new membrane material holds in trademarked NitroFlate molecules that are injected into the ball, forming a protective barrier against air seepage. That’s what gives the Never Flat its bounce, but can it land a swish shot from halfway down the court every time as well? Aye, there’s the rub... Available for the holidays at local sports stores for around $40.
Tastemakers
BIEHL’S CIRCLE B TURKEY FARM
THANKSGIVING TURKEY
On Thursday 90 percent of American dining room tables will have a turkey on it. Only 4,000 of those tables will be lucky enough to have a fresh turkey from Biehl’s Turkey Farm located between Mancelona and Alba.
Jim Biehl has been raising turkeys since he bought the family farm from his father in 1977. His grandmother started raising turkeys back in the 1930s and eventually it grew into a part time business. “There isn’t a lot of money in farming to begin with and certainly not with turkeys,” said Biehl. “We only sell them at Thanksgiving and at Christmas, 4,500 between the two holidays.”
Biehl says the turkey farm helps pay for the taxes on the land and his kid’s college education; both he and his wife work fulltime day jobs. Most of Biehl’s turkeys are in the 18-pound range and they have a few that are tipping the scales at 34 pounds. Several stores in the region carry Biehl’s turkeys and if you are lucky to get one you are in for a special treat. A fresh, locally raised turkey that isn’t pumped with hormones is the way to go.
There are several great ways to prepare a turkey. Try roasting it in a 30 pound trash can with charcoal, or another fun way is roasting it in front of your fireplace by hanging the turkey by a string (both of these techniques may be found by Google searches on the Internet). Regardless of the technique you choose make this years turkey a fresh one from Biehl’s; call them at (231) 587-9580. --Rick Coates
BOTTOMSup
WINES FROM OLD MISSION PENINSULA
After a couple of days of turkey it will be time for a little mac & cheese to cleanse the palate. Now before you stick up your nose, this isn’t your quick dinner for the kids out of the box mac & cheese. The Great Mac & Cheese Bake Off hosted Saturday November 26 by the 5 wineries of the Old Mission Peninsula will feature an assortment of gourmet variations of this popular dish. It’s prepared by local chefs from Trattoria Stella, The Blue Slipper, The Boathouse, The Trillium, Silvertree Deli, TraVino, Great Lakes Culinary Institute, Auntie Pasta’s and Peninsula Grill, so participants should expect some real creativity.
There are a lot of great wines being made on the Old Mission Peninsula and this event will offer you the opportunity to sample many. Here are some to look for: Gamay Noir from Chateau Grand Traverse, a medium bodied red that is very aromatic with hints of tart cherries and black peppers. Pairs well with several holiday dishes including roasted duck. The Peninsula’s newest winery is Brys Estate (opened May 2005) and they already have several award winning wines. Look for their 2004 Signature, a blend of their estate grown red grapes that is aged in Bordeaux oak barrels for 10 months before it is bottled. This red has notes of licorice, chocolate and hints of vanilla and fresh berries and is the perfect accompaniment that holiday roast. Local wines make great gifts and certainly are a wonderful addition to holiday parties and the dinner table. To learn more about the Old Mission Wineries Great Mac & Cheese Bake Off visit www.wineriesofoldmission.com or call (231) 223-4050 for tickets. --Rick Coates
GEARbox
SPALDING NEVER FLAT BASKETBALL
No more looking for that lost needle valve if you’ve got the new Spalding Never Flat Basketball. The company says it’s the first of its kind made with “Pressure Retention Technologies” and is guaranteed to stay fully inflated for at least a year. That’s 10 times longer than the traditional basketball. A new membrane material holds in trademarked NitroFlate molecules that are injected into the ball, forming a protective barrier against air seepage. That’s what gives the Never Flat its bounce, but can it land a swish shot from halfway down the court every time as well? Aye, there’s the rub... Available for the holidays at local sports stores for around $40.
Tastemakers
BIEHL’S CIRCLE B TURKEY FARM
THANKSGIVING TURKEY
On Thursday 90 percent of American dining room tables will have a turkey on it. Only 4,000 of those tables will be lucky enough to have a fresh turkey from Biehl’s Turkey Farm located between Mancelona and Alba.
Jim Biehl has been raising turkeys since he bought the family farm from his father in 1977. His grandmother started raising turkeys back in the 1930s and eventually it grew into a part time business. “There isn’t a lot of money in farming to begin with and certainly not with turkeys,” said Biehl. “We only sell them at Thanksgiving and at Christmas, 4,500 between the two holidays.”
Biehl says the turkey farm helps pay for the taxes on the land and his kid’s college education; both he and his wife work fulltime day jobs. Most of Biehl’s turkeys are in the 18-pound range and they have a few that are tipping the scales at 34 pounds. Several stores in the region carry Biehl’s turkeys and if you are lucky to get one you are in for a special treat. A fresh, locally raised turkey that isn’t pumped with hormones is the way to go.
There are several great ways to prepare a turkey. Try roasting it in a 30 pound trash can with charcoal, or another fun way is roasting it in front of your fireplace by hanging the turkey by a string (both of these techniques may be found by Google searches on the Internet). Regardless of the technique you choose make this years turkey a fresh one from Biehl’s; call them at (231) 587-9580. --Rick Coates
BOTTOMSup
WINES FROM OLD MISSION PENINSULA
After a couple of days of turkey it will be time for a little mac & cheese to cleanse the palate. Now before you stick up your nose, this isn’t your quick dinner for the kids out of the box mac & cheese. The Great Mac & Cheese Bake Off hosted Saturday November 26 by the 5 wineries of the Old Mission Peninsula will feature an assortment of gourmet variations of this popular dish. It’s prepared by local chefs from Trattoria Stella, The Blue Slipper, The Boathouse, The Trillium, Silvertree Deli, TraVino, Great Lakes Culinary Institute, Auntie Pasta’s and Peninsula Grill, so participants should expect some real creativity.
There are a lot of great wines being made on the Old Mission Peninsula and this event will offer you the opportunity to sample many. Here are some to look for: Gamay Noir from Chateau Grand Traverse, a medium bodied red that is very aromatic with hints of tart cherries and black peppers. Pairs well with several holiday dishes including roasted duck. The Peninsula’s newest winery is Brys Estate (opened May 2005) and they already have several award winning wines. Look for their 2004 Signature, a blend of their estate grown red grapes that is aged in Bordeaux oak barrels for 10 months before it is bottled. This red has notes of licorice, chocolate and hints of vanilla and fresh berries and is the perfect accompaniment that holiday roast. Local wines make great gifts and certainly are a wonderful addition to holiday parties and the dinner table. To learn more about the Old Mission Wineries Great Mac & Cheese Bake Off visit www.wineriesofoldmission.com or call (231) 223-4050 for tickets. --Rick Coates
GEARbox
SPALDING NEVER FLAT BASKETBALL
No more looking for that lost needle valve if you’ve got the new Spalding Never Flat Basketball. The company says it’s the first of its kind made with “Pressure Retention Technologies” and is guaranteed to stay fully inflated for at least a year. That’s 10 times longer than the traditional basketball. A new membrane material holds in trademarked NitroFlate molecules that are injected into the ball, forming a protective barrier against air seepage. That’s what gives the Never Flat its bounce, but can it land a swish shot from halfway down the court every time as well? Aye, there’s the rub... Available for the holidays at local sports stores for around $40.
Tastemakers
BIEHL’S CIRCLE B TURKEY FARM
THANKSGIVING TURKEY
On Thursday 90 percent of American dining room tables will have a turkey on it. Only 4,000 of those tables will be lucky enough to have a fresh turkey from Biehl’s Turkey Farm located between Mancelona and Alba.
Jim Biehl has been raising turkeys since he bought the family farm from his father in 1977. His grandmother started raising turkeys back in the 1930s and eventually it grew into a part time business. “There isn’t a lot of money in farming to begin with and certainly not with turkeys,” said Biehl. “We only sell them at Thanksgiving and at Christmas, 4,500 between the two holidays.”
Biehl says the turkey farm helps pay for the taxes on the land and his kid’s college education; both he and his wife work fulltime day jobs. Most of Biehl’s turkeys are in the 18-pound range and they have a few that are tipping the scales at 34 pounds. Several stores in the region carry Biehl’s turkeys and if you are lucky to get one you are in for a special treat. A fresh, locally raised turkey that isn’t pumped with hormones is the way to go.
There are several great ways to prepare a turkey. Try roasting it in a 30 pound trash can with charcoal, or another fun way is roasting it in front of your fireplace by hanging the turkey by a string (both of these techniques may be found by Google searches on the Internet). Regardless of the technique you choose make this years turkey a fresh one from Biehl’s; call them at (231) 587-9580. --Rick Coates
BOTTOMSup
WINES FROM OLD MISSION PENINSULA
After a couple of days of turkey it will be time for a little mac & cheese to cleanse the palate. Now before you stick up your nose, this isn’t your quick dinner for the kids out of the box mac & cheese. The Great Mac & Cheese Bake Off hosted Saturday November 26 by the 5 wineries of the Old Mission Peninsula will feature an assortment of gourmet variations of this popular dish. It’s prepared by local chefs from Trattoria Stella, The Blue Slipper, The Boathouse, The Trillium, Silvertree Deli, TraVino, Great Lakes Culinary Institute, Auntie Pasta’s and Peninsula Grill, so participants should expect some real creativity.
There are a lot of great wines being made on the Old Mission Peninsula and this event will offer you the opportunity to sample many. Here are some to look for: Gamay Noir from Chateau Grand Traverse, a medium bodied red that is very aromatic with hints of tart cherries and black peppers. Pairs well with several holiday dishes including roasted duck. The Peninsula’s newest winery is Brys Estate (opened May 2005) and they already have several award winning wines. Look for their 2004 Signature, a blend of their estate grown red grapes that is aged in Bordeaux oak barrels for 10 months before it is bottled. This red has notes of licorice, chocolate and hints of vanilla and fresh berries and is the perfect accompaniment that holiday roast. Local wines make great gifts and certainly are a wonderful addition to holiday parties and the dinner table. To learn more about the Old Mission Wineries Great Mac & Cheese Bake Off visit www.wineriesofoldmission.com or call (231) 223-4050 for tickets. --Rick Coates
GEARbox
SPALDING NEVER FLAT BASKETBALL
No more looking for that lost needle valve if you’ve got the new Spalding Never Flat Basketball. The company says it’s the first of its kind made with “Pressure Retention Technologies” and is guaranteed to stay fully inflated for at least a year. That’s 10 times longer than the traditional basketball. A new membrane material holds in trademarked NitroFlate molecules that are injected into the ball, forming a protective barrier against air seepage. That’s what gives the Never Flat its bounce, but can it land a swish shot from halfway down the court every time as well? Aye, there’s the rub... Available for the holidays at local sports stores for around $40.
View On Our Website