Archive for the ‘Food/Organic Living’ Category
Monday, June 20th, 2011
Crystal Mountain to host Michigan Land Use Institute’s annual local food and farm gala, Monday June 27
From staff reports
The Michigan Land Use Institute has announced that tickets to the annual Taste the Local Difference Summer Celebration are now on sale. The Celebration, in its third year, is one of the region’s premier local food and farm events.
The event is a toast to the local farmers, food producers, chefs, vintners, and brewers of northwest Michigan and a celebration of the 2011 Taste the Local Difference guide.
Executive Chef Darren Hawley, of Crystal Mountain Resort and Spa, is excited to host the event this year. He invited some of the area’s finest chefs to help him prepare a delicious feast of local food. Those chefs include Guillermo Valencia, of Grand Traverse Resort and Spa; Cammie Buehler and Andy Schudlich, of Epicure Catering; Paul Olson, of Mission Table: Chris Hoffman, of The Riverside Inn; Guillaume Hazael Massieux, of La Becasse: Jen Welty, of Nine Bean Rows; Donna Irvin, of The Glenwood; and Renee DeWindt, of Benzie County Public Schools.
“What makes this event so special is that it’s not just about serving delicious food,” said Janice Benson, Taste the Local Difference project director. “It’s about serving food grown right here in our region and helping people make a connection between our land, our farmers, and our chefs.”
Most chefs will bring a farmer who provided one of their featured items. Nearly 20 specialty food producers and farmers will also attend, providing products for sampling and some will also have specialty products available for sale.
Several local beverage producers will be there, too, including Shorts Brewery, Right Brain Brewery, L. Mawby Vineyards, Black Star Farms, Chateau Chantal, Northern Natural Winery, Higher Grounds Trading Company, and Light of Day Organics Tea.
Tickets are $15, which includes all food stations. There will be a cash bar. Space is limited, so tickets must be purchased in advance at www.mlui.org/tickets.asp or by calling (231) 941-6584.
Crystal Mountain Resort and Spa is proud to be the 2011 Presenting Sponsor for Taste the Local Difference. The full list of 2011 Sponsors includes: Cherry Republic, Cherry Capital Foods, Grand Traverse Resort and Spa, Tom’s Food Market, Friske Orchards Farm Market, Hagerty, Higher Grounds Trading Company, Oryana Natural Foods Market, Smith Haughey Rice and Roegge, Black Star Farms, Fifth Third Bank, Trattoria Stella, and Grain Train Natural Foods Market.
Media sponsors include Edible Grande Traverse, Absolute Michigan, WTCM NewsTalk 580, 9&10/Fox 33 News, Interlochen Public Radio, and the Traverse City Record-Eagle.
For more information about the Taste the Local Difference Summer Celebration, contact Janice Benson at (231) 941-6584, ext. 21 or at janice@mlui.org.
The Michigan Land Use Institute is an independent, nonprofit research, educational, and service organization founded in 1995. More than 3,000 households, businesses, and organizations have joined the Institute in support of its mission to establish an approach to economic development that strengthens communities, enhances opportunity, and protects Michigan’s unmatched natural resources.
Tags: Crystal Mountain, Michigan Land Use Institute, Taste the Local Difference Posted in Food/Organic Living, Upcoming Event | No Comments »
Wednesday, May 25th, 2011
By Pat Stinson
Sun contributor
And you thought the area’s craft brewers were only making beer in Traverse City.
If Northport is home to the county’s first microbrewery, then Cedar is the cradle of Leelanau’s first brewpub, which began serving pints in April from small batches born humbly in the basement of the Sugarfoot Saloon.
Long known for its Mexican-style fare — including fajitas, enchiladas, burritos, nachos and tostadas, and for its fabulously decadent desserts such as Earthquake Cake, Sombrero Sundae and Apple Cinnamon Delight — Sugarfoot Saloon formed a beer-making partnership with homebrewer Brian Bartos and began tapping his talents earlier this year.
“I thought it would be really nice to have crafted beer for our customers,” said Sugarfoot owner Pete Bardenhagen, who persevered through paperwork required for brewpub licensing, (which took seven months), while Bartos selected equipment and fine-tuned his brew recipes.
When he isn’t controlling sea lamprey populations in Michigan streams as a US Fish and Wildlife Service biologist, Bartos brews up trial batches of beer for the ’Foots. Currently on tap are “Liquid Sunshine” (4.5 percent ABV), described as a citrusy, Belgian wit (wheat) style ale with clementine zest and summery spices, “a taste of sunshine for those cloudy days;” “Bavarian Hefeweizen” (4.5 percent ABV), a light-bodied wheat beer brewed in the German tradition with a smooth, banana flavor and a hint of clove; and a higher octane porter (5.2 percent ABV) that’s “filled with flavor yet deceptively smooth.”
“It’s a good, rich, dark beer,” said porter drinker John Rabideau, a Sugarfoot neighbor and patron and the owner of Grand Traverse Timberpeg, a builder of timber homes.
Next up on the brew menu is a chocolate ale, soon to replace the vanishing “Hefi,” and too new to appear on the bar’s whiteboard descriptions. The saloon’s brew menu currently changes about every three weeks, which is a point of pride for the “pub” and a note of caution for those who fall in love with a particular style. Enjoy it while you can, because it may be gone all too soon.
“I love to experiment,” the brewer explained. “The only one I’ve brewed consistently is ‘Liquid Sunshine’ but, depending on the market, we would like to have a couple flagship beers plus a couple of experimental.”
Bartos is using a half-barrel brewing system, which produces 15.5 gallons or six cases of beer. The mash is kept in a temperature-controlled fermenter and a Kegerator freezer, with a “deep freeze,” allows the brewmaster to create a full range of beer, including ales, Belgian-style ales and lagers.
“We want to appeal to those customers who aren’t into having 12 beers, but want one or two good ‘drinking’ beers,” said Bardenhagen, noting that he has become “more and more of a craft brew drinker” as each new keg is tapped. “It’s fun,” he added.
The brewpub is looking into bottling on site, pending label approvals, and “filling up growlers.” Meanwhile, tap handles for the new brews are being designed by Cedar sign painter Dennis Gerathy.
“I like to try new things,” Bardenhagen said, remembering the time the kitchen tried to change the burrito recipe by serving the lettuce outside the wrap. “It didn’t work out so well,” he explained, smiling, “so we learned not to change too many things.”
Even so, you might want to try the flavorful hangar steak, added to the saloon’s American-style dinner selections, which have grown in popularity. The menu includes stand-outs like broasted chicken, beer-battered shrimp, perch, whitefish almondine, a chicken pot pie praised by Leelanau.com and prime rib. Locally grown vegetables, like the season’s asparagus, are served as they’re available with the entrees.
To some who see the food and drink changes as a signal that the laid-back atmosphere of the old ’Foots is changing, fear not. Decorative chili peppers and festive strings of lights still adorn the bar. The game room still amuses the young and young at heart. An annual Patron Party continues to thank customers with good food and music at Christmastime, and familiar faces (full-timers Heidi Lindeman, 24 years; Carolyn Anderson, 19 years; Kristin Hounsell, eight years; Shawna Thomas, four years; and Becky Kohler, four years) still dish up and serve your long-time favorites.
Owners Karen and Pete Bardenhagen, now in their 24th year of ownership of the “Nacho Ordinary Restaurant,” wouldn’t have it any other way.
Sugarfoot Saloon is located at 4997 S. Harbor Hwy. (a.k.a. County Road 651, at Bodus Rd.) and open every day at 4 p.m. For more information call (231) 228-6166.
Tags: Cedar Michigan, Leelanau County, microbrewery, Sugarfoot Saloon Posted in Business Feature, Food/Organic Living | 5 Comments »
Monday, May 23rd, 2011
Backed by new ‘Spend 10’ drive, booklet boosts local food, farm economy
From staff reports
The Michigan Land Use Institute today published its eighth annual Taste the Local Difference farm and food guide and launched its brand-new “Spend Ten Local Dollars” campaign, which urges Northwest Lower Michigan residents to pledge to buy local grown food products every week.
“This is an exciting time for our region,” said Janice Benson, Taste the Local Difference project director. “The guide helps people find local food — and combining that with a commitment by families to spend at least $10 each week on local food will significantly boost our local economy.”
The latest edition of the free, handy, pocket-sized guide is the largest ever. Its 104 pages list more than 260 local farms; 39 wineries, breweries and distilleries; 33 farmers markets; and 86 retail businesses and food artisans, all located in the 10-county region stretching from Manistee to the Mackinac Bridge.
Shoppers who want to “take the pledge” to spend $10 weekly on local food products can do so at localdifference.org/spend10.asp. The page keeps a running total of the number of people and businesses who have pledged, seasonal buying and recipe suggestions, and more.
The guide, which is also available in a searchable, online version, continues to play a crucial role in demonstrating to both residents and visitors that there are local farm products available year-round in this part of the state.
“Yes, we have a lot of great produce throughout the summertime,” Ms. Benson notes, “but we also have meat, fish, eggs, dairy products, beverages, and much more that is available to us all year long.”
The online version of the newly updated Taste the Local Difference guide, which was first published by the Michigan Land Use Institute in 2004, is available at localdifference.org.
The print version is available at retail businesses, visitor centers, chambers of commerce, libraries, and farmers markets throughout the region, as well as at the Michigan Land Use Institute office, 148 E. Front Street, Suite 301, in downtown Traverse City. It is also available via phone or email requests, at (231) 941-6584 ext. 21 or janice (AT) mlui (DOT) org.
Crystal Mountain Resort and Spa, located in Thompsonville, is the Presenting Sponsor for the entire Taste the Local Difference project this year.
The guide also enjoys strong support from many other Northern Michigan businesses.
The full list of 2011 Sponsors includes: Cherry Republic, Cherry Capital Foods, Grand Traverse Resort and Spa, Tom’s Food Market, Friske Orchards Farm Market, Hagerty, Higher Grounds Trading Company, Oryana Natural Foods Market, Smith Haughey Rice and Roegge, Black Star Farms, Fifth Third Bank, Trattoria Stella, and Grain Train Natural Foods Market.
Media sponsors include Edible Grande Traverse, Absolute Michigan, WTCM NewsTalk 580, 9&10/Fox 33 News, Interlochen Public Radio, and the Traverse City Record-Eagle.
For more information about the Taste the Local Difference guide or project, including the Spend 10 Campaign, contact Janice Benson at (231) 941-6584, ext. 21 or at janice (AT) mlui (DOT) org.
About the Institute
The Michigan Land Use Institute is an independent, nonprofit research, educational, and service organization founded in 1995. More than 3,000 households, businesses, and organizations have joined the Institute in support of its mission to establish an approach to economic development that strengthens communities, enhances opportunity, and protects Michigan’s unmatched natural resources.
Tags: Michigan Land Use Institute, northern michigan Posted in Food/Organic Living, Talk of the Town | No Comments »
Monday, May 16th, 2011
Glen Arbor local Chase Edwards penned an evocative and beautiful story today for MyNorth.com, the website of Traverse Michigan. Edwards, whose mother is an editor at the magazine, is currently an outdoor instructor and guide out west. Here’s an excerpt from her piece, and please find the entire essay here:
“You can take the girl out of Northern Michigan,” I explain to my climbing partner, Geoff, at our campsite in Yosemite National Park. “But you cannot take Northern Michigan out of the girl.” He watches as I dance childishly around the picnic table with a spatula in my hand, the smell of butter, fried onions, and morels rising from the camp stove. Large granite boulders flank one side of the campground, a prominent rock band looms through the dense canopy of trees on the other side, and only a few campsites away, park rangers are shooing a black bear into the woods. But I’m lost, momentarily, in the sound of the mushrooms sizzling on the cast iron pan, and in the aroma, which is simultaneously making my mouth water and bringing on a landslide of childhood memories.
Tags: Chase Edwards, morel mushroom, Traverse Magazine, Yosemite Posted in Dispatch from Afar, Food/Organic Living | No Comments »
Thursday, May 12th, 2011
From staff reports
The Leelanau Farmers Markets — a nonprofit under the umbrella of the Leelanau Agricultural Alliance & MSU Extension — held their annual kick-off meeting and potluck last night.
Suttons Bay’s farmers market will open Saturday in its new location, at North Park at the intersection of M-204 and M-22. The others lag a bit behind. Empire will open its farmers market on June 18 and remain open on Saturdays, from 9 a.m. to 1 p.m., until September 10. Glen Arbor will hold its farmers market on Tuesdays, from 9 to 1, from June 21 until August 30.
Tags: Empire Michigan, Glen Arbor, Glen Arbor Michigan, Leelanau Agricultural Alliance, Leelanau Farmers Markets, MSU Extension Posted in Food/Organic Living, Upcoming Event | No Comments »
Thursday, May 5th, 2011
From staff reports
On May 20 and 21, join the Village of Empire for its eighth annual Asparagus Festival in downtown Empire. Help celebrate the arrival of this welcome spring bounty by penning a tribute and submitting it in the 2011 Empire Asparagus Festival Poetry Contest.
Entries will be judged in two age groups – youth (ages 18 or younger) and adult – with prizes awarded in each group. Submit your verse by Saturday, May 14 to:
Glen Lake Community Library
PO Box 325, Empire, MI 49630
Or email it to info (AT) glenlakelibrary (DOT) net with the subject line Asparagus Poetry.
Tags: Empire Asparagus Festival, Empire Michigan Posted in Business Feature, Food/Organic Living, Upcoming Event | No Comments »
Wednesday, April 13th, 2011
Diane Conners of the Great Lakes Bulletin News Service wrote an informative story today about how legislation pushed by State Representative Ray Franz (who represents Leelanau, Benzie and Manistee Counties) and 14 other Republicans in Lansing would privatize food service for school cafeterias, which could hurt popular farm to school programs. Conners writes that school cafeterias could be seen as profit centers instead of as “places to invest in fresher, healthier food for kids.” Many school superintendents in this rural, agricultural region oppose House Bill 4306 because it promotes a one-size-fits-all approach to food service.
Superintendent Joan Groening, of Glen Lake Community Schools, in Leelanau County, said the state shouldn’t dictate whether local districts can invest in food service. Ms. Groening and her school board spent $14,000 from the general fund last year for Glen Lake’s $345,000 school lunch and breakfast program, which features almost all scratch cooking and uses local produce in season. The district also spent $17,000 on fresh fruits and vegetables for snacks after a grant ran out, because of positive student response.
When the district switched from “chicken nuggets and sugary desert” menus, student lunch participation doubled.
Food Service Director and Chef Gene Peyerk serves produce from the school garden, integrates food service with high school culinary curriculum, and prepares healthy food for after-school activities and concessions at sports events, sometimes quadrupling typical concession stand revenue, which goes to the sports teams.
It would be difficult to create a bid for a food service company that includes all of the ways in which Mr. Peyerk affects the school, Ms. Groening said.
“To me this is much more than just putting food on a tray and giving it to a kid to eat at lunch,” she said. “The pride that our students and staff take in our food service program—to throw all that out the window…It is very upsetting to me. These types of carte blanche decisions will be moving some schools backward.”
Read this story the Nov. 17, 2010, edition of the Glen Arbor Sun about Glen Lake School’s effort to serve fresh, local foods.
And read all of Diane Conners’ story here:
State Bill Sparks Worries Over Local Farm to School Programs
Privatizing cafeterias could hamper food buying, preparation, innovation
By Diane Conners
Great Lakes Bulletin News Service
TRAVERSE CITY—The Michigan House will vote soon on a bill that could force many schools to privatize their food service, raising questions about the fate of popular farm to school programs and whether school cafeterias should be seen as profit centers or, instead, as places to invest in fresher, healthier food for kids.
Many school superintendents in this rural, agricultural region of northwest Lower Michigan say House Bill 4306 could do harm by promoting a one-size-fits-all approach to food service while saving little money for the state. And they aren’t happy that their own legislator, state Representative Ray Franz of Onekama, is one of 15 all-Republican sponsors of the bill.
The bill, introduced by Representative Dave Agema, R-Grandville, originally have forced all public schools to privatize food service, busing, and maintenance services. The final version of the bill requires schools to seek food service bids if their program is not making a profit.
Paul Yettaw, food service director at Lakeview Schools, in Battle Creek, and a board member of the School Nutrition Association, said 38 percent of the state’s school food service programs don’t make a profit.
Superintendent Joan Groening, of Glen Lake Community Schools, in Leelanau County, said the state shouldn’t dictate whether local districts can invest in food service. Ms. Groening and her school board spent $14,000 from the general fund last year for Glen Lake’s $345,000 school lunch and breakfast program, which features almost all scratch cooking and uses local produce in season. The district also spent $17,000 on fresh fruits and vegetables for snacks after a grant ran out, because of positive student response.
When the district switched from “chicken nuggets and sugary desert” menus, student lunch participation doubled.
Food Service Director and Chef Gene Peyerk serves produce from the school garden, integrates food service with high school culinary curriculum, and prepares healthy food for after-school activities and concessions at sports events, sometimes quadrupling typical concession stand revenue, which goes to the sports teams.
It would be difficult to create a bid for a food service company that includes all of the ways in which Mr. Peyerk affects the school, Ms. Groening said.
“To me this is much more than just putting food on a tray and giving it to a kid to eat at lunch,” she said. “The pride that our students and staff take in our food service program—to throw all that out the window…It is very upsetting to me. These types of carte blanche decisions will be moving some schools backward.”
Little Savings, Potential Problems
Supporters of HB 4306 say the bill will reduce school costs and protect school boards from backlash over cutting school jobs.
According to the House Fiscal Agency’s legislative analysis, however, “The bill would have no fiscal impact on the State and an indeterminate fiscal impact on school districts.”
The Great Lakes Bulletin News Service was unable to reach Rep. Agema for comment, nor Rep. Franz, who represents Mason, Manistee, Benzie, and Leelanau Counties.
Some school systems, including Mr. Franz’ hometown Onekama Consolidated Schools, have seen their food services go from money-losing to profitable operations after switching from “heat and serve” to scratch cooking with locally grown food. If the bill had been law two years ago, when Onekama wasn’t profitable, the school probably wouldn’t have been able to make such innovative changes, Superintendent Kevin Hughes said.
He believes large food service companies wouldn’t work with as many local, small farmers as his food service staff is doing now. Moreover, he said, he’s already replaced vacant non-instructional positions with employees from management companies—much like “temp” agencies—in order to reduce the district’s employee benefit costs, with poor results.
“I’ve had privatized custodian services before, and it wasn’t good,” he said. “When you lose control, they aren’t your employees any more. You have to go through a whole different management system to get anything done.”
Success Stories
Onekama modeled its program after Frankfort-Elberta Public Schools, in neighboring Benzie County, where food service director Renee DeWindt turned around food service finances, is a major champion of farm to school purchasing, and galvanizes her community in ways that school Superintendent Tom Stobie doubts a private food service company would take the time to do.
An example: Ms. DeWindt recruits volunteers from the local hospital auxiliary to help showcase fresh, local food to students.
After annually “throwing” $70,000 of general fund money into “heat and serve” cafeteria meals before hiring Ms. DeWindt six years ago, Frankfort’s food service now either breaks even or makes or loses a small amount each year, he said.
“I would like to make a profit so I don’t have to dip into my general fund, but I don’t mind subsidizing it as long as the kids are getting a good, healthy meal,” Mr. Stobie said. “I’ve made that commitment. I think we have to try to educate the whole child, and part of that is making sure they are nutritionally cared for.”
Mr. Stobie said the bill could stop innovative farm to school programs before they have a chance to become profitable. In his experience, it takes time to upgrade kitchen equipment, develop cooking skills for fresh food preparation, and forge farmer relationships.
Growing Popularity
The legislation arrives just as interest in farm to schoolprograms is soaring across the country, galvanized by concern over childhood obesity and interest in preserving family farms and local economic investment. Chambers of commerce are recognizing the economic potential: The Northwest Michigan Regional Chamber Alliance last year placed farm to school purchasing on its list of legislative priorities.
And more than 200 organizations, businesses, economic development organizations, schools, farms, health advocates, and others have signedthe Michigan Good Food Charter, whose goals include Michigan farmers profitably supplying 20 percent of all Michigan institutional, retailer, and consumer food by 2020. Its 25 policy recommendations call for an additional 10 cents per meal from the state for schools to purchase locally grown fruits and vegetables, and grants for planning, implementation, and kitchen equipment purchase.
The Michigan Legislature passed a package of three farm to school billsin late 2008 that reduced bureaucratic obstacles to significant public school food purchases, and directed the state Departments of Education and Agriculture to cooperate in promoting farm to school efforts.
During hearings on HB 4306, critics reminded the House Education Committee of the state’s farm to school laws. So the revised bill “encourages” private contractors to use fresh, locally grown foods.
But Leelanau County farmer Jim Bardenhagen, a recently retired MSU Extension director, who sells to area schools, doesn’t think “encouragement” is enough.
“This bill hurts Michigan farm businesses and gives business to privatized companies who will likely not buy from local farms near the schools, and probably will even source food outside of Michigan,” he said. “I hope everyone will write their legislator and tell them to kill this bill. If it passes it could have a major impact on everything we are doing on farm to school. It is such a great movement.”
Farm to School’s Demise?
News of HB 4306 is spreading around the Web; one article, headlined “Meet the Bill that Could Ruin Michigan’s Farm to School Programs,” strongly criticizes corporate food companies.
Other farm to school advocates agree that, generally, schools’ food service departments take the lead in farm to school programs and privatizing does not guarantee savings. But they caution against characterizing all private food service companies as detrimental to farm to school programs.
“We have found that the most effective programs are those where the food service director is interested in sourcing local food regardless of whether the director is an employee of the school district or food service company,” said Jennifer Fike, executive director of Food System Economic Partnership,in southeastern Michigan. “It is the passion and commitment of the food service staff that makes the greatest difference.”
Meanwhile, the Michigan Commission on Agriculture and Rural Development, which oversees the state Department of Agriculture, has asked its staff to monitor the new legislation, but can’t lobby, said Don Coe, its chairman.
The bill, he said, should be understood within a political context: Governor Rick Snyder wants to see more consolidation of school and other government services, something Mr. Coe supports. He does, however, understand the concerns raised by school superintendents and farmers in northwest Michigan, where he lives.
“I understand their concerns, and I share their concerns,” he said.
Mr. Coe said he doesn’t believe HB 4306 necessarily means the demise of farm to school programs, as long as school districts, parents, and others demand farm to school in contracts. He also hopes advocates of farm to school programs speak up and use the bill as an opportunity to raise the profile of the Michigan Good Food Charter with lawmakers as the bill makes its way through the Legislature.
“Ask if this proposed legislation fits in with the Michigan Good Food Charter,” he said. “And if it doesn’t, can it?”
Mr. Stobie, of the Frankfort-Elberta schools, said he will speak up. Mr. Franz did not mention the bill in February when he accepted a special invitation to meet with the joint school boards of Frankfort and Benzie Central Schools, which consolidated their food service administration under Ms. DeWindt. Her staff prepared a special local foods lunch for Mr. Franz to showcase their food service efforts.
“I was upset, when I found out he was one of the sponsors, that he didn’t mention it that day,” Mr. Stobie said. “We talked about a lot of bills that day. My message to him is I am not real happy with him.”
Diane Conners is the Michigan Land Use Institute’s senior policy specialist for its Healthy Food for All program. Reach her at diane@mlui.org.
Tags: Benzie County, farm to school, Gene Peyerk, Glen Arbor, Glen Arbor Michigan, Glen Lake Community Schools, Great Lakes Bulletin News Service, Joan Groening, Leelanau County, Manistee County, Onekema Michigan, Ray Franz Posted in Food/Organic Living, Investigative Article | 2 Comments »
Wednesday, March 23rd, 2011
By Aubrey Ann Parker
Sun contributor
 Photos by Sarah Louisignau Did you know that of all the 326 million cubic miles of water on earth, only about seven-tenths of one percent is accessible to humans? Whether you are watering your lawn or buying groceries or leaving your lights on, most of the decisions you make every day ultimately relate back to water.
Yesterday, March 22, was the 18th internationally recognized World Water Day, started by the United Nations as a way to educate and engage the masses to water pollution and scarcity problems around the globe.
In honor of this, last weekend the Benzie Community Water Council held its first annual Benzie County Water Festival, a celebration and education event. In August of 2006, the first Michigan Water Festival was hosted in the Straits of Mackinaw City, but the festival has since moved to Grand Rapids, Kalamazoo, Traverse City, and even the far northlands of Marquette.
This past weekend’s events kicked off Friday night with a showing of Waterlife—a beautifully shot documentary that focuses on specific environmental problems facing the Great Lakes—featured at the stunning, newly renovated Garden Theater of Frankfort. There were more than 90 people in attendance, with donations to the Friends of Betsie Bay, a local non-profit that promotes “a community in harmony with nature.”
Karen Roberts of Elberta sponsored the film, which she first saw at the 2009 Traverse City Film Festival. Roberts attributed one scene in particular—in which a homeowner is mowing the riverbed that has been taken over by the invasive plant Phragmites, or “common reed”—as the major contributing factor for her membership in the FoBB.
The fast-multiplying Phragmites is currently threatening several Lake Michigan waters, including the Betsie Bay. Phragmites can reach up to 10-feet tall and becomes rooted along a water’s edge, blocking light to other plants and creating a monoculture by inhabiting much of the growing area. A variety of methods are used to control Phragmites—including burning, cutting, digging, draining, dredging, mowing, mulching, and pulling—and the removal costs can be colossal. Saginaw Bay recently paid $75,000 to aerially release herbicide over 120 acres, while Beaver Island spent an estimated $17,000 on 27 acres in 2007.
After the film, the party moved to the Cabbage Shed as the sub-Prime Blues Band—one of the festival’s first supporting partners, consisting of an eclectic group of players—took the stage.
Although concert attendees closed down the Elberta bar, many trickled in early Saturday morning, ready for the day’s full lineup of events.
“Get your refillable water bottles,” crooned Benzie Central freshman Majida Halaweh, pacing the Frankfort-Elberta Elementary School hallways, peddling BPA-free water bottles imprinted with husky paw prints.
Also meandering the halls was Kirby, a local singer and songwriter, touting his guitar and tooting his harmonica. The walls of the school were lined with drawings of baby seals and sailboats—some adorned with blue and red “Best of Show” ribbons—from Connie McLaren’s students at Crystal Lake Elementary.
Halaweh’s cohort, Bailey Barnes, was seated at one of a dozen tables, each housing a display from local, water-related organizations. Barnes’ father, Jim—owner of Traverse City-based Eco-Building Supplies, one of the festival’s sponsors—was across the hall demonstrating a low-flow flush toilet, while Liz Padalino gripped her Higher Grounds Coffee-filled mug and explained the difference between native and invasive Phragmites species to an onlooker of her Cooperative Weed Management display.
Filtering down to the gymnasium, festival attendees were welcomed by BCWC’s co-chair, Josh Stoltz, who introduced the first speaker.
“When I was growing up, Derek Bailey was one of my heroes,” 33-year-old Stoltz said of 38-year-old Bailey, now tribal chairman for the Grand Traverse Band of Ottawa and Chippewa Indians. “I had a photo of him in my notebook, because he was a basketball star from St. Francis.”
Bailey gave the audience of 50 a summary of the tribe’s unique position as a sovereign nation to litigate on behalf of all those who are interested in keeping the Asian carp out of the Great Lakes. As a sovereign nation, the Band signs treaties with the U.S. government directly, and so its rights are placed bureaucratically above those of individual states—and, Bailey said, this could be the key to winning the case to close the Chicago locks.
According to Bailey, the revenue from ships passing through the locks is on the scale of millions of dollars, but the revenue that could be lost if Asian carp infest Lake Michigan would be on the scale of billions of dollars.
Bailey also said that—although he hasn’t yet been invited to play basketball in the White House, despite being appointed to the American Indian Education Advisory Council by the Obama Administration—he thinks he could “post up” the president.
During a lunch break, festival attendees were invited to again check out the displays that lined the hallway, as well as to dine in the school’s cafeteria. BCWC board member Suz McLaughlin and her slew of volunteers were selling homemade cookies and three varieties of locally sourced, heartwarming soups: Mediterranean chicken, potato chowder with bacon, and black bean citrus with sour cream and salsa.
Meanwhile, Marlene Wood-Zylstra of the Benzie County Recyclers—dressed head-to-toe in a “Green Fairy” costume—had multiple interactive games, puzzles, and exhibits for children and adults alike to explore water use, reuse, and pollution. Nearly 25 kids chose to continue the afternoon playing in the multipurpose room with Wood-Zylstra or to participate in a harmonica workshop with Kirby, while the adults filed back into the gymnasium for the next speaker.
Rob Karner, a watershed biologist and biology teacher at The Leelanau School, took the stage to speak on the importance of native plants.
“My title is watershed biologist,” said Karner, who has spent the last 15 years helping residents of the Glen Lake shoreline to reduce the impact of their lawns. “But really I’m more of a waterfront psychologist.”
Karner’s lecture prompted a great Q&A period in which residents of Lake Michigan, Platte Lake, Crystal Lake, and Bear Lake wanted more information on what they could do to create a buffering recharge zone for their lawns.
Some simple solutions:
• Replace patches of your Kentucky Blue Grass with native, long-rooted plants that help to filter runoff—leave only a patch of grass for playing yard games like bocce or croquet.
• Retain as many trees and shrubs as possible. Not only do their long-root systems protect the watershed, but they also serve as animal habitat and natural privacy—enjoy more visits from Bambi and less from Home Improvement’s Wilson.
• Take out your break wall, and cut back on your use of fertilizers—the more natural a landscape is, the better.
Following the theme of reducing a household’s impact on local water, Valerie Strassberg—a water resource engineer and international water-energy educator—made the trek up from Ann Arbor to do a workshop on greywater systems.
Strassberg gave a lively introduction to the relationship between water and energy, in which she invited Kirby to try to lift 10 milk gallons full of water—80 pounds in total.
“Each gallon of water weighs eight pounds,” Strassberg said. “The average American uses 98 gallons of water per day, which equals 784 pounds…can you imagine if we had to carry the water we used each day?”
Instead, water is readily available from our tap, Strassberg went on, pumped there by our public utility or home well. Strassberg informed the audience that they could reduce their households’ water usage—and slash their monthly water bill—by retrofitting a greywater system.
Greywater systems take water that would typically go to the city’s wastewater facility or your home’s septic tank and divert it for irrigating your lawn or garden. Greywater is sanitary for irrigation (not for drinking) because it is sourced from bathroom sinks, showers, bathtubs, and washing machines that have minimal pollutants. (Black water, Strassber noted, is water from dishwashers, kitchen sinks, and toilets that require a sanitation process to kill bacteria.)
Tying in nicely with the topic of home-water conservation, the Benzie Conservation District—one of the Water Festival’s main sponsors—held a rain garden workshop that followed Strassberg’s greywater workshop. The BCD’s Carol Navarro began with a brief introduction to rain gardens, which are a way to remediate the runoff from roofs and parking lots that would typically end up in storm sewers.
A rain garden consists of long-rooted native plants that are grown in the lowest point of a yard, with surface water runoff directed towards that low point.
“Rain gardens slow water down,” said Carolyn Thayer—a landscape designer and owner of Designs in Bloom, and the president of Plant It Wild—who last year designed the rain gardens for the new LEED-certified Gateway Housing Project development on Forest Avenue in Frankfort. Thayer gave an overview of the project, which she designed to capture all of the runoff from the housing development’s roofs.
More than 50 community members were in attendance—many coming straight from Grow Benzie’s hoop house workshop, taking place the same day, just up the road in Benzonia—to learn the basics of rain garden design and implementation.
In the mid-afternoon, the Water Festival switched venues, back to the Garden Theater.
Cyndi Roper—the state director of Clean Water Action—was the first speaker at the Garden, having traveled up from Lansing. Roper has played a leadership role in numerous successful water policy, environmental health, and waste issues in Michigan since 1995, and she has served on the U.S. Environmental Protection Agency’s National Drinking Water Advisory Council. She came highly recommended to the BCWC by Benzie County’s own water warrior, attorney Jim Olson.
Following Roper, Hans VanSumeren, the director of NMC’s new Water Studies Institute—the first program in the nation to award an Associate’s Degree in water studies—and Tom Kelly, executive director of the Inland Seas Education Association and captain of the Schoolship, spearheaded a discussion on water-related education in the Great Lakes region.
Kelly and the Schoolship have hosted nearly 100,000 elementary, middle school, and high school students in the 20 years since the founding of Inland Seas. Since the WRI program began in September of 2010, VanSumeren has 20 college students—ranging in age from 17 to 54—enrolled in water-related studies.
Both men gave examples of the hands-on learning experiences that each program provides, with coursework that includes studying invasive species, monitoring pollution and climate data, and examining environmental consequences of removing three old dams on the Boardman River.
During both Roper’s lecture and the water education panel, festival goers were invited to step outside for a bite to eat, as the Benzie SEEDS program offered fresh, homemade pizza right outside the Garden’s doors.
A short intermission allowed the crowd to nearly triple, as more than 130 people, including our community’s tiniest tots and most age-wizened elders, piled in to see the night’s closing act.
Northern Michigan’s favorite dynamic duo, Seth Bernard and “Daisy” May Erlewine— the founding father and mother of the folk music explosion that has swept Northern Michigan over the past decade—are local singers, songwriters, and harmonizing musicians with a lot of soul. The pair took the stage with friend and fellow musician, drummer Mike Shimmin.
“From what I understand, they say the Promised Land is on the banks of the River Jordan,” Erlewine sang the opening lyrics to the concert, resonating with Bernard’s guitar.
Passionate about their community and the natural world we’re all connected to, the couple has been an intricate part of each Water Festival that has taken place in Michigan—from the first one at the Straits of Mackinaw City back in 2006 to Benzie County’s own, five years later, this past weekend.
Bernard and Erlewine, whose message of positive change and collaboration was infectious, played two sets, each chock full of the pair’s water-related songs from “Big Momma Brown,” a song about fishing, to “Wash Over Me,” a haunting a capella number, to finish by dancing up the aisles, guitars in hand, singing, “I’m going to join my local watershed council…down by the riverside…and I ain’t gonna study war no more.”
By the end of the day, the Benzie Community Water Council had more than 75 people sign up to become a watershed council member, and a number of people were wearing buttons declaring, “I signed the Water Pledge,” a personal promise to use less water—including the musicians, who encouraged the audience to pass on to others the water facts that M.C. Stoltz had been impressing upon the masses all day.
“It takes 1,500 gallons of water to grow enough cotton for just one pair of jeans,” Stoltz had said. “And a quarter of a gallon of gas to drive just one mile using petroleum-based fuels…more than 450 gallons to drive one mile using soy bean-based biofuel.”
The Cabbage Shed hosted an after-glow party, featuring one of Bernard and Erlewine’s many side projects, Airborne or Aquatic, which incorporated three additional musicians projecting funky blues from their guitars.
Also well-attended were Sunday morning’s water-related church service with Pastor Rick at Frankfort’s Trinity Lutheran Church and Sunday afternoon’s fundraiser for the Friends of the Benzie Bus at the Cabbage Shed, in which Benzie County’s own Song of the Lakes performed a benefit concert.
Song of the Lakes—who have been pleasing crowds with sea-faring tunes, Irish jigs, sultry Brazilian melodies, and bittersweet ballads since the early 1980s—continue to be one of Northern Michigan’s most sought-after musical groups, and the BCWC was honored that they chose to partner with us and close out the first annual Benzie County Water Festival.
Stay tuned for more events, as 100 percent of the proceeds from last weekend’s festival are being invested in future water-related community events. The BCWC hopes to have a lasting and sustainable presence in Northern Michigan. Go to www.water-festival.org for promoted events happening every month in Benzie County.
Aubrey Ann Parker is a northern Michigan native and graduate of both Kalamazoo College and the University of Michigan. She is an editor, reporter, and data analyst for Circle of Blue, a Traverse City-based organization reporting the global freshwater crisis.
Tags: Benzie Community Water Council, Benzie County, Benzie County water festival, Betsie Bay, Crystal Lake, Frankfort Garden Theater, Frankfort Michigan, Friends of Betsie Bay, Michigan Water Festival, Traverse City Film Festival, World Water Day Posted in Food/Organic Living, Investigative Article | No Comments »
Wednesday, November 17th, 2010
By Pat Stinson
Sun contributor
It’s just past noon at Glen Lake Schools, and elementary students are lined up for the day’s lunch: homemade barbequed chicken wings, lettuce salad dressed with homemade cherry vinaigrette, and cups of creamy tomato-basil soup made from scratch.
By 1 p.m. a few miles to the north, the dining hall of The Leelanau School is empty of students, but a bowl of apples, bananas and grapes sits on a table inside the doorway for mid-afternoon snackers. The caramel aroma of fresh-baked squash, already scooped and ready to purée for the next day’s dinner, is spilling out of the kitchen.
On a typical school day during the growing season, food service directors at both institutions are serving up as many locally grown, fresh ingredients as their budgets and time allow. They’re also teaching students to cook and, with the help of faculty, familiarizing them with the sources of their food.
What’s cookin’ at Glen Lake Schools
Gene Peyerk, food service director at Glen Lake, explains that lunches “home” made in the school’s kitchen contain lower amounts of fat, cholesterol and sodium and higher grams of fiber. Even the kitchen’s corn dog, served with sweet potato fries, is healthier — with a turkey dog on the inside and whole grain outside.
Glen Lake Schools replaced processed heat-and-eat meals, warmed in microwave ovens or dunked in fryers, with lunches made mostly from scratch. According to Peyerk, one factor that made the school’s transition easier: a 1992 kitchen remodeling project that included the purchase of convection ovens, soup kettles and steam tables. Also facilitating the change was a two-year grant to help buy fresh fruit and vegetables. (When the grant period expired, Peyerk said the school board voted to subsidize the cost of buying “fresh.”) Both made it possible for the school to replace frozen soups and “just add water” prepackaged foods with healthier choices that kids enjoy, such as ravioli with homemade sauce and potato-cheese pierogis.
The transition brought with it a bit of a learning curve.
For three months, two serving lines were offered: one for the old food and one for fresher, homemade fare. “When all the old stuff was gone, for the first couple of weeks there was a revolt, (he chuckles at the memory), then it started picking up.”
He says many more students per day are buying lunch than they were before fresh foods were served, and they’re getting a taste for “watermelon, pineapples and all that stuff now. For so long, everything’s been processed.”
Some stealth cooking also is involved. Peyerk admits he “sneaks” 20 pounds of squash into the homemade macaroni-and-cheese sauce, “to yellow it up,” an idea he got while watching the Food Network on TV. (Students eat it and comment that “it’s a little sweet,” he relates with a grin.) The kitchen is serving more root vegetables too, such as beets, and he claims “the kids really like it.”
Peyerk plans the menus when he receives his weekly flyer from Cherry Capital Foods, a distributor of fresh produce grown on northern Michigan farms. The flyer lists items available in the upcoming delivery. This week’s haul includes cabbages, leeks and carrots, and pie pumpkins and 40 pounds of fresh cranberries await another special use. Potatoes and fall apples are delivered by Suttons Bay farmer Jim Bardenhagen, and the Korson farm in Northport keeps Glen Lake’s kitchen stocked with apples through December.
Other measures the school takes to keep things healthier for students include: switching off vending machines with snacks and candy until hot lunch is served; selling wraps, calzones, pizza and sandwiches after 3 p.m. to students involved in extracurricular activities; serving hot, meal-type foods at athletic events in addition to snacks; and offering a morning exercise class to keep students moving, taught by Amy White, a home economics teacher who, Peyerk says, “is taking it to the next level.”
“If you’re not moving, it really doesn’t matter what we eat,” Peyerk explains.
Dishin’ the real deal at The Leelanau School
Jim Bristol, The Leelanau School’s director of food services, says he buys squash and other fresh vegetables and fruits in season from a farm within 60 miles. The farmer offers reasonable prices, dependable delivery and a good selection — thanks to a cooperative arrangement with other growers.
The school also purchases some of its apples from Ryan Noonan, fresh asparagus in season from the Norconk farm south of Empire and eggs from another farmer. For five summers, Bristol has bought pork and lamb from Leelanau 4-H students. Fresh herbs were grown in a garden behind the kitchen and another small garden plot supplied some lettuce and hydroponic tomatoes. (Tomatoes, he says, are the kitchen’s number-one produce, because of their multiple uses. Staff recently juiced four bushels of romas, and set aside the pulp for sauces.)
In all, Bristol says the school has incorporated northwest lower Michigan food products into its menus for at least eight years, due in large part to the enthusiastic support of former Headmaster and President Rich Odell. One of his many school donations included spending his weekends picking strawberries, raspberries, blueberries and peaches at area farms and orchards. He would bring the fruit to the school’s kitchen for Bristol’s wife to can. Bristol says Rob Himburg, the school’s principal, is a foodie and has been involved with the kitchen’s efforts too.
But now it’s November, and this year’s harvest of fresh food is over.
“It’s a sad day,” says Bristol, opening a walk-in cooler and pointing to two bushels of onions, lots of potatoes and some apples and cabbage. “It’s the end of the season — our last delivery.”
Until next spring, he and his assistant, Deborah Rock, will rely on an “All Natural” line of produce offered by Gordon Food Service, which also supplies the school with most of its staples and meat.
“It’s more cost effective than organic,” he says, adding that when a greenhouse is put into service during the winter term by students in science teacher Bruce Hood’s class, the kitchen expects to be able to serve fresh, mixed greens.
Throughout the school year, the kitchen also offers a taco/nacho bar, hamburgers, hot dogs, brats and pizza. “You have to give them things they want,” Bristol explains. “You can’t shove vegetables down them.” Students crave grilled food so much, he continued, they will shovel snow and ice in order to make the outdoor grill accessible to kitchen staff during winter term.
Making food connections
Peyerk is excited about Glen Lake’s commitment to “real” food and is no less enthusiastic when discussing the school’s gardening project.
For three years, a 20-by-30-foot greenhouse and 15-by-100-foot garden have offered students a first-hand look at where food comes from, and hands-on experience in growing and harvesting vegetables.
Glen Lake’s elementary school students start heirloom seeds in the hothouse, (part of the roof was blown off during the recent storm and must be replaced), and teacher Kathi Thoreson brings the 2-to-3-inch seedlings to the garden for planting. Peyerk and his after-school “La Fresca” culinary class of 12 seniors rototill the soil, water and nurture the plants, and harvest the crops. Peyerk says they’ve grown cucumbers, zucchini, crooked-neck squash, tomatoes, potatoes, beans, swiss chard, cabbage, herbs and beets.
Peyerk, himself, has planted dwarf fruit trees — three peach and two cherry — near the garden.
“If we had our own little orchard, then why not have a horticulture or science teacher teach a little of that?” he asks, thinking of other ways to bring students closer to their food.
The small gardens at The Leelanau School are maintained by staff, and the greenhouse isn’t operational yet, but that hasn’t stopped Bristol and Rock from giving students the opportunity to investigate their food sources. The pair planned an outing for a small group at a Gordon Food Service show in Grand Rapids. Students in a cooking class also toured Black Star Farms in Suttons Bay and Higher Grounds Trading Company in Traverse City.
In the past, all of the student body picked apples at a local orchard and made apple cider. Insurance concerns on the part of orchards put a stop to picking visits. Undaunted, Bristol bought “truckloads” of apples this year, and students once again made apple cider with teacher Norm Wheeler. Apples were also used to bake pies, strudel and turnovers — an all-day event. (A considerable number of the baked goods were donated.)
“We cheated,” Bristol says, explaining that they wanted to reduce visits to the school nurse. “We used apple corers and peelers.”
Food Service Assistant Rock said the students had fun figuring out who had carved the longest continuous peel.
“No matter how he-man they act, the boys always like to show us what they’ve done,” Bristol added.
Other food service events which include students are the annual Mother’s Day brunch led by Wheeler, (a fundraiser for Habitat for Humanity), and a cooking class “Iron Chef” competition.
Both schools are offering a Thanksgiving luncheon one week before the holiday. The lunch at The Leelanau School on Nov. 18 includes students, and Bristol says they try to invite as many local people as they can. Tables are decorated by the art classes, with gourds carved by the students and Indian corn for ornamentation. Glen Lake Schools offers its Thanksgiving lunch on Nov. 19 to students and those parents who are able to attend. Peyerk’s La Fresca class prepares pies, stuffing, sauce. Peyerk said that students who help serve the meal, which also includes turkey, gravy and rolls, “get a lunch.”
Tags: Amy White, Black Star Farms, Bruce Hood, Cherry Capitol Foods, Deborah Rock, Empire Michigan, farm to school, Food Network, Gene Peyerk, Glen Arbor, Glen Arbor Michigan, Glen Lake School, Gordon Food Service, Habitat for Humanity, Higher Grounds Trading Company, Jim Bardenhagen, Jim Bristol, Kathi Thoreson, Korson farm, Leelanau County, Leelanau School, local food, Norconck Farm, Norm Wheeler, Northport, Rich O'Dell, Rob Karner, Ryan Noonan, Suttons Bay Posted in Food/Organic Living | 4 Comments »
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