March 2024 Alger Delta

March/April 2024

MICHIGAN

COUNTRY LINES Alger Delta Cooperative Electric Association

BEYOND MEDALS The Enduring Spirit of Michigan’s Special Olympics Athletes April 18 is National Lineworker Appreciation Day A Sweet Legacy Members Share Pet Photos

WATERFURNACE UNITS QUALIFY FOR A 30% FEDERAL TAX CREDIT1

You don’t have to lower the thermostat to control your heating bills. WaterFurnace geothermal systems use the clean, renewable energy in your own backyard to provide savings of up to 70% on heating, cooling and hot water. And because WaterFurnace units don’t use any fossil fuels or combustion, the EPA calls it the most environmentally friendly and cost--effective way to condition our homes.2 Contact your local WaterFurnace dealer to learn how WaterFurnace is good for the environment, your budget and the feeling in your toes.

YOUR LOCAL WATERFURNACE DEALERS

CO-OP REBATE INCENTIVES

Allendale Allendale Htg & Clg (800) 327-1937 allendaleheating.com

Indian River M&M Plmb & Htg (231) 238-7201 mm-plumbing.com

Mt Pleasant Walton Htg & Clg (989) 772-4822 waltonheating.com

Berrien Springs Waterfurnace Michiana (269) 473-5667 gogreenmichgeo thermal.com

Lansing Candor Mechanical (517) 920-0890 candormechanical.com

Muskegon Adams Htg & Clg (231) 873-2665 adamsheatingcooling.com

Lowell Arctic Inc. Htg. & Clg. (616) 897-4213 heatingcoolingonline.com

Negaunee J-Goods Plmb. & Htg. (906) 869-2522 jgoodsplumbingand heating.com

Big Rapids Stratz Htg & Clg, Inc. (231) 796-3717 stratzgeocomfort.com Clifford Orton Refrig & Htg (989) 761-7691 sanduskygeothermal.com Filion/Bad Axe Air-O-Dynamic Htg. & Clg. (989) 582-0137 Hart Adams Htg & Clg (231) 873-2665 adamsheating cooling.com

Manistique Hoholik Enterprises (906) 341-5065 hoholikenterprises.com Marinette, WI GPS Htg. & Clg (715) 732-2111 gpsheatingcooling.com Michigan Center Comfort 1/Air Serv of Southern Michigan (517) 764-1500 airserv.com/southernmichigan/

Portland ESI Htg & Clg (517) 647-6906 esiheating.com Sunfield Mark Woodman Plmb & Htg (517) 886-1138 mwphonline.com

Alger Delta Electric: up to $2,000 Cherryland Electric: up to $2,500 Cloverland: up to $6,275 Great Lakes Energy: up to $5,000 Homeworks/Tri-County Electric: up to $4,750 Presque Isle Electric & Gas Co-op: up to $4,750 Thumb Electric: up to $2,000

Traverse City D&W Mechanical (231) 941-1251 dwmechanical.com Geofurnace Htg & Clg (231) 943-1000 geofurnace.com

visit us at waterfurnace.com

WaterFurnace is a registered trademark of WaterFurnace International, Inc. 1. 30% through 2032, 26% through 2033 and 22% through 2034 2. EPA study “Space Conditioning, The Next Frontier” (Report 430-R-93-004)

Contents countrylines.com

/michigancountrylines

March 2024 Vol. 44, No. 3 /michigancountrylines

Michigan’s Electric Cooperatives

EXECUTIVE EDITOR: Casey Clark

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EDITOR: Christine Dorr

GRAPHIC DESIGNER: Karreen Bird RECIPE EDITOR: Christin Russman COPY EDITOR: Yvette Pecha CONTRIBUTING EDITOR: Emily Haines Lloyd

PUBLISHER: Michigan Electric Cooperative Association Michigan Country Lines, USPS-591-710, is published monthly, except August and December, with periodicals postage paid at Lansing, Mich., and additional offices. It is the official publication of the Michigan Electric Cooperative Association, 201 Townsend St., Suite 900, Lansing, MI 48933.

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Subscriptions are authorized for members of Alger Delta, Cherryland, Great Lakes, HomeWorks Tri-County, Midwest Energy & Communications, Ontonagon, Presque Isle, and Thumb electric cooperatives by their boards of directors.

Postmaster: Send all UAA to CFS. Association Officers: Tom Sobeck, Presque Isle Electric & Gas Co-op, chairman; Gabe Schneider, Cherryland Electric Cooperative, vice chairman; Chris O’Neill, HomeWorks TriCounty Cooperative, secretary-treasurer; Craig Borr, president and CEO.

CONTACT US/LETTERS TO EDITOR: Michigan Country Lines 201 Townsend St., Suite 900 Lansing, MI 48933 248-534-7358 editor@countrylines.com

6 A SOLEFUL MISSION

Travis Snyder takes steps to highlight veterans’ mental health.

10 MI CO-OP KITCHEN

Soups & Stews: Dish out a steaming bowl of comfort food.

14 BEYOND MEDALS

The enduring spirit of Michigan’s Special Olympics Athletes.

CHANGE OF ADDRESS: Please

notify your electric cooperative.

See page 4 for contact information.

The appearance of advertising does not constitute an endorsement of the products or services advertised.

18 GUEST COLUMN

Old Friends: A Midwest Energy & Communications member rhapsodizes about the value of lifelong friendships.

MI Co-op Community

To enter contests, submit reader content & more, visit countrylines.com/community

Recipe Contest

See details on page 10. Tacos & Margaritas due April 1 and Homemade Burgers due May 1.

Win a $100 bill credit!

Guest Column

Share your fondest memories and stories.

Win $200 for stories published. Visit countrylines.com/community to submit.

Win $200 for stories published!

Mystery Photo

See details on page 18.

Win a $100 bill credit!

MICHIGAN COUNTRY LINES

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algerdelta.com /algerdeltaelectric BOARD OF DIRECTORS

District 1—Big Bay Darryl Small 906-345-9369 • d1director@algerdelta.com District 2—Harvey/Deerton Karen Alholm 906-249-1095 • d2director@algerdelta.com District 3—Grand Marais Mike Lawless 906-287-0007 • mclawless79@gmail.com

Capital Credits

District 4—Cedar River/Palestine Bill Wotruba 414-507-9787 • wotrubab@hotmail.com

District 5—Gourley/LaBranche/Cornell/Harris Steve Wery 906-295-1255 • d5director@algerdelta.com District 6—Nathan/White Rapids Jesse Betters 715-923-4946 • jjbetters@gmail.com

District 7—Stonington/Rapid River Kirk Bruno 906-399-1432 • d7director@algerdelta.com

District 8—Nahma/Isabella Don Johnson 906-280-0867 • d8director@algerdelta.com District 9—Hiawatha/Maple Ridge Stephen Dausey 906-202-3899 • d9director@algerdelta.com GENERAL MANAGER: Mike Furmanski mfurmanski@algerdelta.com HEADQUARTERS: 426 N. 9th St, Gladstone, MI 49837 906-428-4141 • 800-562-0950 Fax: 906-428-3840 • admin@algerdelta.com algerdelta.com OFFICE HOURS Monday–Friday 8 a.m.–4 p.m. (EST) Alger Delta Cooperative is an equal opportunity provider and employer.

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By Mike Furmanski, General Manager

ne of the benefits of being a member of Alger Delta Electric Cooperative is capital credits. Capital credits is a two-step process.

The first step is to allocate members their share of the cooperative’s margin in a particular year. Margins are allocated or assigned to members who belong to the cooperative during the year in which a margin is generated. The allocation is based on how much energy the member used as a proportion of the overall electrical usage for that year. Each member’s portion is referred to as a “capital credit allocation.” Once capital credits are allocated, they are retained by the cooperative for several years, as they are the most significant source of equity for the cooperative. Equity is used to help meet the expenses of the cooperative, such as paying for new equipment to serve members. Capital credits help keep energy rates affordable by reducing the amount of money that must be borrowed to grow and/or maintain Alger Delta’s existing distribution system. Members will receive an allocation notice (or it will be included on current members’ bills) typically by late summer, after the cooperative’s financials are audited and the allocation is approved by the board of directors.

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The second process is the retirement of capital credits. The Alger Delta Cooperative Board of Directors will review the cooperative’s financial position and determine whether or not to retire capital credits. When capital credits are retired, they will show as a credit on active members’ monthly bills or will be a payment in the form of a check to inactive members.

For many years, due to the financial state of the cooperative, Alger Delta did not retire any capital credits. Starting in 2014, the board put a plan in place to start retiring capital credits. In 2014, the capital credits from 1965 through 1976, totaling $379,190.56, were retired. Capital credits continued to be retired every year from 2014 through 2021. In 2021, the 1992 capital credits totaling $396,404.98 were retired. As most of us are aware, 2021 was the start of high inflation and unprecedented times with supply chain interruptions and delays, as well as spikes in material costs, following the COVID era. Thus, after careful review and consideration of the board policy, the board decided not to retire capital credits in 2022 and 2023.

With the start of 2024, the administration and board of directors will continue to monitor and review the retirement of capital credits. As a cooperative, our goal for a healthy margin is 4–7% of our revenue. Our 2024 budget currently calculates our margin at 2.5%. The board of directors and administration will continue to monitor the financial status of the cooperative on a monthly basis and navigate the cooperative through these extraordinary times in the electric industry. Stay tuned!

CO-OP NEWS Lineman Lind Receives Promotion Alger Delta Electric Cooperative is pleased to announce that Brandon Lind was recently promoted to crew foreman.

Brandon came to Alger Delta with tree trimming and supervisory experience when he was hired as an apprentice lineman in September 2019. He became a journeyman lineman in December 2022.

Congratulations to Brandon, and we wish him continued success in his new position!

April 18 Is National Lineworker Appreciation Day America’s electric cooperatives have designated April 18 as National Lineworker Appreciation Day. At Alger Delta Electric, members of our distribution department are the “first responders“ of our electric system. On April 18, we make a special point of honoring them for the services they perform, around the clock and in dangerous conditions, to keep power flowing and protect the public’s safety. When an outage call comes in, they leave their families, whether it’s dinnertime, a weekend, or a holiday, to find and fix the problem. They work hard to keep the power flowing through our communities and are the backbone of every power system. Alger Delta would like to recognize members of the distribution department and thank them for their dedication and service. Members of the department are as follows: Cody Warren, John Dault, Jon Conger, Jason Ebbesen, Brandon Lind, Brandon Benda, Tom Viitala, Justin Gieszer, Curt Knauf, Jake Hart, and Riley Corrigan.

Alger Delta in the Community Alger Delta is proud to support organizations and events in the communities it serves. It recently donated to the Bay de Noc Great Lakes Sports Fishermen organization with a check for $400. Bay de Noc Great Lakes Sport Fishermen, Inc., is an angling club that conducts numerous projects and events that enhance local fishing. Pictured to the left is General Manager Mike Furmanski presenting the check to Kim Peterson.

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A Soleful Mission Travis Snyder Takes Steps to Highlight Veterans’ Mental Health

By Emily Haines Lloyd

hen Travis Snyder returned from his tour in Afghanistan as a U.S. Marine, he was both proud and relieved that everyone in his unit was brought home in one piece. It took time, as well as a pivotal and heartbreaking experience, to realize that maybe he and his unit actually didn’t come back all put together.

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This was the beginning of a new journey for Snyder, one that took an unexpected path to a new purpose.

A Tour of Duty When Snyder joined the Marines at 24, he was looking to make an impact, serve his country, and find both discipline and direction in his life.

When his unit was deployed in October of 2017, it worked in Security Forces with a mission to train, advise, and assist the Afghan army against the Taliban. “We saw it as a blessing,” said Snyder. “You go through this training in order to serve. Serve our country.

Serve a community and its people.

It was a chance to do good.”

Eight months later, Snyder and his entire unit returned home—back to normal. However, it didn’t take long for Snyder to realize things weren’t exactly normal. He still wanted and needed purpose, but instead found depression and anxiety attacks.

Snyder pushed through them, unsure when or if they would stop.

In August of 2019, one year after his tour, Snyder received a devastating phone call. A good friend from his unit, Geoff Hughes, had committed suicide.

Walking for Warriors The loss of Geoff was an unthinkable blow. Snyder had a desire for direction when he joined the Marines. Now he was unsure what to do next. With feelings of being untethered and his grief and shock over Geoff, Snyder knew he needed to do something to change his course and make an impact like he had in the service. “I knew I had to do something. Something big,” said Snyder. “There are too many of my brothers and sisters in the service who feel like I did when I got home— aimless, disconnected.”

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As a way to commemorate his friend and to shake up his own life, Snyder took a walk. A long walk. Around Lake Michigan.

A Mission of Miles Snyder’s “walk” turned into an 810-mile journey around the whole of Lake Michigan. He’d started a Facebook page for some friends and family to keep track of his trek.

Snyder knew he wanted to make this trip about veterans and mental health, so he arranged stops along the way to connect with different organizations and bring awareness to their causes.

“I may have taken those steps on my own, but what’s been accomplished has been through a community of caring people. It would not have been possible without them.”

Snyder had packed his camping gear, expecting to spend most nights outdoors along the way. He never had a chance to unpack it. “The first night, a friend from the Marines called me and told me his parents lived along the way and were happy to let me sleep in their RV for the evening,” said Snyder. “Forty-two straight nights, people offered me a place to sleep.

You look at social media thinking there’s so much that is bad, but if you really look around you, there are so many good people in the world.”

And speaking of social media, the five to 10 people he expected to follow him on Facebook turned into 14,000, with another 3,000 on Instagram. The word had gotten out about Snyder’s wild walk. People were tuning in to hear and learn more about veterans’ issues, particularly mental health.

Next Steps Snyder put on his hiking shoes each year through 2023, including walking along the West Michigan lakeshore from New Buffalo to Mackinaw City, across the state, and around Lake Michigan again—totaling 2,590 miles and raising over $15,000 dollars for veteran organizations. “That first mile back in 2019 was to commemorate a friend,” said Snyder. “I may have taken those steps on my own, but what’s been accomplished has been through a community of caring people. It would not have been possible without them.”

A reminder that no one should walk alone in this life. And with the help of people like Travis Snyder, hopefully fewer of us will.

/travishikeslakemi

/travishikeslakemi

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Pets

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SNAP SHOT

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15 Submit a photo & win a $50 energy bill credit!

Submit Your Photos & Win A Bill Credit!

Alger Delta members whose photos we print in Michigan Country Lines during 2024 will be entered in a drawing. Four lucky members will win a $50 energy bill credit on their December 2024 bills!

Upcoming Photo Topics And Deadlines:

Flowers & Gardens, due March 20 (May/June issue) Monuments, Statues, and Memorials due May 20 (July/Aug. issue) To submit photos, go to http://bit.ly/countrylines. We look forward to seeing your best photos!

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1. Our lab “OLE” playing Frisbee catch in the Grand Marais snow! Paul Petersen

11. A furry snow angel. Neal Maynard

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Ruger enjoying a fall walk by Pete’s Lake.

Lisa Chappa

13. Kitty in a basket! Kathryn Eaton

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Dottie O’Dette and Eino Kitty. Sloane Pleva 4.

Lola appeared to be smelling the flowers until she snapped at a bee. Hope Bruce 5. If it fits, it sits! Melissa Schafke 6. Miss Millie is ready for Halloween!

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Sunsets and doodles! Our Sophie girl.

Terri Sivula 8.

The abominable Stewieman. Andrea Cook 9.

Ein, Bokki, and Dexter wishing everyone a Merry Christmas. Mark Juhl 10. Asleep at the wheel. Suzanne Posa

12. My dog Artie and friend. Judy Smith 14. We don’t sit still long, so be fast taking a picture. Angie Knauss 15. Beautiful Garlic River hike. Ann Fippinger 16. Enjoying a fall day. Jennifer Strait 17. Our handsome granddog sporting his new coat. Jeanne Kennedy 18. Captain’s best friend! Abigail Veeser 19. Mr. Bowtie (in the bag) and Mz. Pippa his sister outside. They were playing for quite awhile. Connie Lindstrom 20. Getting excited for summer!

Christy Beckstrom

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MI CO-OP Recipes

SOUPS & STEWS Dish Out a Steaming Bowl of Comfort Food.

WINNING RECIPE! GARLIC, TORTELLINI, SPINACH & TOMATO SOUP Kathleen Atwater, Cherryland Electric

2 tablespoons butter 6–8 cloves garlic, minced ½ cup chopped onion 6 cups reduced-sodium chicken broth 9 ounces fresh or frozen cheese tortellini 1 (14.5-ounce) can diced tomatoes, undrained 10 ounces spinach, washed and coarsely chopped 1 tablespoon fresh oregano, chopped 1 egg ½ cup grated Parmesan cheese ¼ teaspoon salt ¹⁄8 teaspoon black pepper

Recipe Contest

In a large saucepan, melt the butter over medium heat. Add the garlic and onion and sauté until fragrant, 2–3 minutes. Add the chicken broth; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, or 2–3 minutes if using fresh pasta. Add the can of tomatoes; reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. Stir in the spinach and oregano and cook until wilted, 1–2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt, and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve. Add additional salt and pepper, as desired. Makes about 6 servings.

Win a $100 energy bill credit!

Tacos & Margaritas due April 1; Homemade Burgers due May 1 Submit your favorite recipe for a chance to win a $100 bill credit and have your recipe featured in Country Lines with a photo and a video. Submit your recipe at micoopkitchen.com, or send it via email (include your full name and co-op) to recipes@countrylines.com.

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Watch a video of this month’s winning recipe at micoopkitchen.com/recipe_ type/videos/

BEEF STEW

Ralph Kridner, Great Lakes Energy 6 ounces bacon, chopped into ¼-inch strips 2 pounds beef chuck, cut into 1-inch pieces 2½ teaspoons sea salt (or to taste), divided 1 teaspoon freshly ground black pepper, divided ¼ cup all-purpose flour 2 cups dry red wine, plus extra for deglazing 2 tablespoons balsamic vinegar 2 tablespoons olive oil 5 carrots, peeled and cut into ½-inch pieces 1 medium yellow onion, diced 2 stalks celery, finely diced 6 garlic cloves, minced 2 tablespoons tomato paste 3–4 cups low-sodium beef broth 8 ounces red wine demi-glace sauce 2 bay leaves 2 tablespoons fresh thyme, minced 1 sprig fresh rosemary, finely chopped 1 pound small (fingerling) potatoes, halved or quartered Preheat oven to 300 F. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. While bacon is cooking, place beef in a large mixing bowl and season with 1½ teaspoons salt and ½ teaspoon black pepper. Sprinkle beef with flour; toss to

combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over medium-high heat, until beef is browned (2–3 minutes per side). Add olive oil if needed. When the bacon in the pot is golden brown, remove it and put it in a large bowl. Transfer browned beef to the bowl with bacon. Add a bit of red wine to the pot to deglaze, then reduce the heat to lowmedium. Scrape the bottom of the pot with a wooden spoon to release meat pieces. Add balsamic vinegar and simmer over low-medium heat, about 10 minutes, being careful not to burn. Pour 2 cups red wine in with the beef and bacon. Heat 2 tablespoons olive oil in a large pot over medium heat. Add carrots, onion, celery, and garlic; sauté 10 minutes. Then add the tomato paste and sauté another 1–2 minutes. Then return the beef, bacon, and wine to the pot. Add beef broth, red wine demi-glace sauce, bay leaves, thyme, rosemary, and remaining 1 teaspoon salt and ½ teaspoon pepper. Stir until the demi-glace has melted. Then add potatoes and stir to combine everything, submerging the potatoes in liquid. Cover with lid and bake for 2 to 3 hours. To thicken, combine 2 tablespoons water and 1 tablespoon cornstarch. Mix well and add to stew.

Stir well and heat for 5 minutes. Pour into bowls, add a sprinkle of salt, serve, and enjoy!

CREAM OF CAULIFLOWER AND CHICKEN SOUP Nancy Hascall, Cherryland Electric

3 tablespoons olive oil 4 stalks celery, diced 1 small head cauliflower, chopped into small florets 1 large onion, diced 1 large carrot, diced 4 garlic cloves, minced 3 cups chicken broth (or more to reach desired consistency) 1 cup salsa 1 cup cooked, diced chicken 1 cup grated cheese of choice 1 cup half-and-half

VINNY’S SEAFOOD CHOWDER Deb Finedell, Great Lakes Energy

2 slices bacon 1 yellow onion, diced 1 celery stalk, diced 3 medium potatoes, peeled and diced ¼ cup all-purpose flour 4 cups milk 1 cup firm white fish (cod, tilapia, halibut, etc.) ½ pound shrimp or any other seafood of choice ½ cup corn ½ teaspoon salt ½ teaspoon black pepper 1 tablespoon chopped fresh parsley, for garnish

Sauté bacon in a large soup pot over medium-high heat until crispy, 3–4 minutes. Remove bacon from pot and chop into small pieces. Drain all but 1 tablespoon bacon grease from the pot. Add diced onions and celery to the pot. Sauté over medium heat until soft, 3–4 minutes.

Add potatoes and sauté 1–2 minutes. Reduce heat to low. Add the flour and stir, cooking until the flour is completely moistened. Add the milk and increase the heat to medium. Heat the soup until it is steaming, just before it starts to boil, stirring often. Continue cooking, uncovered, until the potatoes are nearly tender, 10–15 minutes. Reduce heat if milk begins to foam. When soup has thickened, add seafood, corn, and cooked bacon. Cook until fish is cooked through, 5–10 minutes.

Add salt and pepper. Garnish with parsley.

Garnishing Options: sour cream, Parmesan cheese, guacamole, fresh cilantro, crispy bacon Heat the olive oil In a large kettle. Add the celery, cauliflower, onion, carrot and garlic; sauté for about five minutes. Cover, turn the heat to low, and cook for another five minutes or until vegetables are soft. Add the chicken broth, salsa, and cooked chicken. Blend with an immersion blender. Add the cheese and gently stir until the cheese is melted. Add the halfand-half and heat to desired temperature. Garnish each bowl with choice of sour cream, Parmesan, guacamole, cilantro, and cooked bacon. Enjoy!

had to be tapped and ready to roll by the first day of spring, and that’s what we still do,” Hope says. “Then it lasts about two and a half weeks. When the sap is freely flowing, it’s possible to obtain three to four gallons of sap per day from each tree.”

And while the family tradition remains the same, the methodology has changed. Crank drills have been replaced with cordless electric drills and the taps are now sleek stainlesssteel spouts. Blue plastic bags are a marked improvement over makeshift tin can containers. “With the transparent sap sacks, we can see from a distance if the sap needs to be collected or not,” Hope says.

EET LEGACY W S A

By Yvonne Whitman

rowing up in Northland, every spring Rita Bruce would watch her grandfather and father tap maple trees and place tin cans under the spouts to catch the sap. She then observed them pouring the cans of watery sap into a rustic homemade evaporator and boiling it for hours to achieve the delicious final product: gallons of delicious pure maple syrup.

Eventually, Rita and her brothers tapped the trees using an oldfashioned crank drill. “When I started, I wasn’t even sure which trees were maple, so I’m pretty sure I tapped a few poplars,” she says with a laugh.

“But that’s how we learned.”

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When she married her husband Gerald, he had never made maple syrup of his own, but he wanted to

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learn, so Rita showed him the ropes.

Rita and Gerald had eight children and the family tradition continued. “I took the babies with me. We would collect the sap in the evening and boil it during the day,” she recalls. They would make about 20 gallons of syrup per year in a rustic lean-to shack in the woods in Arnold, resulting in just enough syrup for family and friends.

“One thing about making maple syrup is it’s so darned much work, but you really don’t think of it as work because it’s so much fun,” she said.

With Gerald’s passing in 2004, the annual “sap to syrup” ritual was passed to their son, Peter, and his wife, Hope, who lived nearby. “Gerald always said, ‘Be ready to collect on the first day of spring.’ This meant all trees

When the rustic original sugar shack started deteriorating, the Bruces decided that they needed to build a new one. “One with power and water,” Hope says with a laugh. So, in 2017, the Bruces began to build a new sugar shack within proximity to their home.

Hope wanted it to match the logs and stone of their house. Peter not only accommodated her request but took it a few steps further.

“Things just seemed to line up,” he recalls. Right at the time he was constructing the building, American Transmission Company was changing the grade on some of their nearby transmission lines that were on the Bruces’ property. When they cut into a bluff, it exposed a small lode of natural limestone. Peter brought it home and used it in the construction of the sugar shack. The new sugar shack was completed in 2020, at which time they also purchased a brand-new evaporator to streamline the syrupmaking process.

They currently tap approximately 500 trees on 120 acres, walking from tree to tree and collecting sap in fivegallon pails and using a tractor and a 400-gallon milk tank to transport the sap to the shack. Hope maintains a “tap map” to show which trees were tapped each year. On a good day, they will fill the tank two or three times with raw sap. Once placed in the evaporator, it can take up to two days to produce the first batch of syrup.

“ When spring breaks, we just have to make maple syrup. It’s in our blood.”

After that, a small batch is made every four to six hours. They produce 70 to 100 gallons of syrup a year that they then sell via word of mouth.

Syrup-making time has always been a friends and family event. “What I really enjoy is how many people show up to the sugar shack during syrup season.

In the spring, people are looking for something to get out and do. So, they show up here and everyone starts collecting sap and having fun,” Hope says. “Sometimes we think, ‘How are we going to collect from 500 trees today?’ And then the next thing we know, there are carloads of people arriving to help us. We don’t call anyone. They just show up.”

They are creating more memories in the new sugar shack while still honoring their past. For instance, the wooden table in the shack is one that had belonged to Hope’s grandparents. Hope painstakingly restored it, and these days, family and friends gather around it after a day of collecting sap to enjoy food, friends, and family. “I start cooking and freezing meals like chili and soups in February to be able to feed all of the people who help us make syrup in March and April,” Hope explains.

And the passion for making syrup has transcended through the generations.

Some of Peter’s siblings and a few close friends make it a point to come home to help. Peter thinks it is a way of sharing the joy Gerald had for making syrup. “Our kids call just about every day during syrup season to ask, ‘Is the sap running today?’ And a few of our nieces and nephews come to help as well,” Hope proudly says. As Rita concludes, “When spring breaks, we just have to make maple syrup. It’s in our blood.”

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n 2000, the former President of South Africa Nelson Mandela said: “Sport has the power to change the world. It has the power to inspire.

It has the power to unite people in a way that little else does…Sport can create hope where once there was only despair…It laughs in the face of all types of discrimination.”

In Michigan, there are some amazing athletes who would surely agree with Mr. Mandela.

SOMETHING SPECIAL IN THE MAKING Since 1968, when the first Special Olympics Games were held at Chicago’s Soldier Field, these athletes with intellectual disabilities have been a force of inspiration and support for one another. The goal was to put a bright—and very public—spotlight on ability, not disability. A delegation of athletes from Michigan attended those original games. The next year, Michigan’s first State Summer Games took place in Kalamazoo at Western Michigan University.

BEYOND MEDALS The Enduring Spirit of Michigan’s Special Olympics Athletes

By Emily Haines Lloyd

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Fifty years later, more than 5 million athletes train and compete in more than 100,000 events each year, in 172 nations. The program has grown perhaps more than anyone could have anticipated and the impact is massive. Yet it still brings meaning to one athlete, one coach, and one family at a time.

A SPARK OF INTEREST Max Hinga was just 8 years old when his curiosity was sparked at his elementary school in Portage, Michigan, by a friend who first mentioned Special Olympics to him. Max then began his sports journey with softball. “I was the youngest and smallest player on an almost all-adult team,” said Max. “But I was ready to go and felt at home.”

From that point on, Max’s involvement became a life-altering experience, introducing him to lifelong friendships and instilling in him a sense of belonging. Max’s mother Gretchen Hinga became equally involved, as she noticed there were significantly more adult athletes than those her son’s age. “Within a year, I was recruiting younger athletes,” said Gretchen. “With more

athletes comes the need for more volunteers. So, I started recruiting for volunteers.”

In no time, the numbers grew, and Gretchen found herself as the local outreach coordinator.

She now plays a pivotal role in managing, coordinating, and organizing various aspects of the games, from athlete physicals to volunteer applications and verifying coaching credentials.

NURTURING A COMMUNITY OF INCLUSION Max’s dedication extends beyond the playing field; he has become a U.S. Youth Ambassador, amplifying the voices of those who often go unheard. “Not everyone can get up and speak to the whole world about change and inclusion,” said Max. “I traveled with my Unified Partner and my mentor, spoke about inclusion, and learned how to spread the word to others.”

For Gretchen, Special Olympics is more than just a series of events; it is a community that provided support and companionship while Max was growing up. Now, as a coordinator, she is dedicated to extending that sense of community to others. “Special Olympics is about so much more than just sports. It is one big family of support and encouragement,” said Gretchen.

“It is a lifelong movement and is for anyone.”

She encourages those who may not qualify as athletes to become volunteers, assuring them that the experience will be life-changing.

said Max. “We (athletes) can get a job, get a degree, and be who we want to be. I’ve turned my disabilities into abilities.”

This smart and capable young man insists that no one should ever say they can’t do something.

Our efforts can’t be measured in medals or applause. It is the effort, the courage, and the joy with which we apply ourselves that tells the world who we are.

As Eunice Kennedy Shriver, who helped establish Special Olympics, said at the first opening games: “Let me win. But if I cannot win, let me be brave in the attempt.”

FOR INFORMATION: somi.org TO VOLUNTEER: somi.org/volunteer TO DONATE: somi.org/waystogive

A TRIUMPH OF ABILITIES OVER DISABILITIES The impact of the games can’t be easily measured, as passion, inclusion, and growth of the athletes, families, and volunteers have an ongoing ripple effect that goes well beyond the sporting arena. “Special Olympics challenged me to not only want to get my driver’s license, but show many people I can be a leader,”

UNIFIED SPORTS & INCLUSION CENTER IN GRAND RAPIDS For over 50 years, Special Olympics Michigan (SOMI) has sought to create a community of inclusion where every person is accepted and welcomed, regardless of ability or disability.

In 2019, the SOMI Board of Directors purchased the former South Christian High School building in Grand Rapids with the dream of turning this 127,000-square-foot facility on 17 acres into the largest Special Olympics training and sports center in the world.

With the official groundbreaking in November 2023, the complex will feature six soccer fields, 10 bocce courts, putting and chipping greens, and pickleball courts, as well as an eight-lane track and an artificial turf soccer and flag football field.

MICHIGAN COUNTRY LINES

15

Michigan Electric Co-ops Contribute Billions to State Economy, Says Latest Report A recent report titled “Economic Powerhouses: The Economic Impacts of America’s Electric Cooperatives” sheds light on the significant economic influence of electric cooperatives in the United States, with a specific focus on their contributions to job creation, income generation, and overall economic growth.

This analysis underscores the pivotal role of electric cooperatives at both the national and state levels, with a closer look at the impact within Michigan.

Beyond these direct economic figures, there are broader implications. Electric cooperatives stimulate economic activity throughout their communities, fostering a ripple effect that extends to supply chains, suppliers, employee spending, and community engagement. Moreover, they play a crucial role in supporting long-term community success and making substantial investments in grid modernization, renewable energy, and broadband networks to serve rural members.

The report reveals that these cooperatives have a substantial statewide impact, supporting approximately 7,388 jobs annually and contributing a remarkable $5.3 billion to Michigan’s Gross State Product (GSP).

“It’s not just about numbers,” said Borr. “It’s about committing to make a positive impact in the communities that our cooperatives serve.”

“Our state’s electric cooperatives power 300,000 homes, businesses, and farms in 60 of the 83 counties across rural Michigan,” said MECA President Craig Borr. “Co-ops are a massive economic engine statewide, as well as in their local communities.”

JOBS

TOTAL IMPACT

$5.3 B IN MICHIGAN GROSS STATE PRODUCT (GSP)

TAXES

7,388

MICHIGAN JOBS ANNUALLY

LABOR INCOME

TAXES PAID

$1 B

The report emphasizes cooperatives’ pivotal role as economic engines in both local and state economies, highlighting their commitment to rural development and the overall economic vitality of the regions they serve. The findings show what those in the cooperative community have always known—there is nothing more impactful and powerful than a mission that focuses on people, not profits.

$594 M LOCAL

$413 M FEDERAL

$2.7 B

WAGES & SALARIES

16 MARCH 2024

Statement Of Nondiscrimination

Five Ways to Save Energy in the Kitchen Ah, the kitchen. It’s undeniably one of the most-loved rooms in our homes. It’s where we gather with family and friends for our favorite meals and memories. But like most of us, you probably aren’t thinking about saving energy when you’re planning that perfect dish. Here are four ways you can save energy in the kitchen with minimal effort.

1. When possible, cook with smaller appliances. Using smaller kitchen appliances, like slow cookers, toaster ovens, and convection ovens, is more energy-efficient than using your large stove or oven. According to the Department of Energy, a toaster or convection oven uses one-third to one-half as much energy as a full-sized oven.

2. Unplug appliances that draw phantom energy load. Plugged-in appliances continue to draw energy even when they’re not in use. Devices, small appliances, and chargers left plugged in year-round can add up in wasted energy costs. Unplug smaller appliances when they’re not in use, or better yet, use a power strip for convenient control.

3. Help large appliances work less. Keep range-top burners clean from spills and fallen foods so they’ll reflect heat better. When it’s time to put leftovers in the refrigerator, make sure the food is covered and allow it to cool down first. That way, the fridge doesn’t have to work harder to cool warm food. Speaking of your fridge, keeping it full can help it stay at a consistent temperature. If you need more to fill it with, try using containers of cold water (or bags of ice for the freezer).

4. Use your dishwasher efficiently. Only run full loads, and avoid using the “rinse hold” function on your machine for just a few dirty dishes; it uses three to seven gallons of hot water for each use. You can also save energy by letting your dishes air dry. If your dishwasher doesn’t have an automatic air-dry switch, turn it off after the final rinse and prop the door open so the dishes will dry faster.

5. Use Energy Star-certified products. The blue Energy Star label tells you that a product is more energy efficient than a product without the label.

For example, Energy Star-certified refrigerators tend to be around 9% more efficient than models that aren’t certified, while Energy Star-certified lightbulbs can use up to 90% less energy than normal incandescent bulbs, according to the Energy Star website. Shopping for Energy Star-certified products can save lots of energy in the long run, especially if you’re replacing older, non-certified appliances with newer certified ones.

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs).

Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 7202600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.

Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at http://www.ascr. usda.gov/complaint_filing_cust.html and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: 1. mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights, 1400 Independence Ave., SW, Washington, D.C. 20250-9410; 2. fax: (202) 690-7442; or 3. email: program.intake@usda.gov. This institution is an equal opportunity provider

Summer Office Hours Effective April 1, 2024, Alger Delta will begin summer office hours as follows: Monday– Thursday, 7 a.m. to 5 p.m.

For after hours emergencies, please call (800) 562-0950.

MICHIGAN COUNTRY LINES 17

MI CO-OP Guest Column

Old Friends

By J. Joseph Mapes, a Midwest Energy & Communications member

I

t has been said that “old friends are the best friends.” I surely agree. Growing up in Grand Rapids, I began forming many friendships, beginning in kindergarten in 1950. In those days, we didn’t hang out with our parents much...we hung out with our friends. You could say we raised each other, as we were always together having fun.

Although I went to Culver Military Academy in high school, my GR friends kept in touch. I then moved to New Jersey and Florida for a few years. Several friends would visit me in Florida (imagine that), and one suggested that I transfer to Western Michigan University for my junior year, and sent the paperwork. I couldn’t wait to get back to Michigan and live off-campus with some of those same friends. We had the time of our lives!

During the late ‘60s/early ‘70s, most of us got married, raised children, and worked. Many moved out of state, making it difficult to get together. In 1981, however, one of the guys decided that enough was enough and started what we call “the boys’ weekend,” a time to reconnect and let loose.

There were around 15 attendees that first year, many from out of state. Some years, an extra weekend was planned with the wives, who wanted to join in the fun. In 1993, we rented a cottage on Lake Michigan in South Haven, and we have been going there every September to this day.

Unfortunately, we have lost a number of these dear friends over the years, but nine of us continue the tradition.

This May, we (and wives) are meeting in Grand Rapids to celebrate us all turning 80. We will take a bus tour of our childhood homes (16), then be dropped off at Roses for dinner. There is nothing like old friends, as we hold on to so many memories of good times together, while still making new memories!

About the Author: J. Joseph is a retired owner/manager of Bank Street Bingo Hall and Bank Street Winter Market in Kalamazoo.

His family’s history is interesting! The grandfather he was named after (Col. J. Joseph Reddy) was a medic and surgeon who was General Douglas MacArthur’s personal aide and physician in the Philippines in the 1930s.

Guest Column

Win $200 for stories published!

Share your fondest memories and stories. Win $200 for stories published. Visit countrylines.com/community to submit.

Mystery Photo Win a $100 energy bill credit!

Where In Michigan Is This?

Identify the correct location of the photo to the left by March 20 and be entered into a drawing to win a $100 electric bill credit.

Enter your guess at countrylines.com/community.

January 2024 Winner! Our Mystery Photo winner is Eileen Gustafson, an Alger Delta member, who correctly identified the photo as the Benny the Beard Fisher art attraction at the Northland Outfitters Campground, Germfask, Michigan.

Winners are announced in the following issues of Country Lines: January, March, May, July/August, September, and November/December.

18 MARCH 2024

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800-562-0950

the Power Behind Your Power.

Lineworker Appreciation Day | April 18, 2024