Good New May 2025

Remember When

A.M. Todd Company, Ltd.

The A.M. Todd Company, located in Kalamazoo, produced one-half of the world’s mint production at the turn of the century.

Initially, much of the mint was sold in Europe, where it was used as a flavoring for medicines, to mask the unpleasant flavor. In those days, peppermint was also believed to have a therapeutic value for all kinds of ailments.

Mint skyrocketed in America with the increased production of chewing gum and toothpaste. A.M. Todd provided the flavoring needs for Wrigley, Life Savers, Proctor and Gamble and Warner Lambert (Dentyne, Trident and Chicklets). Just one pint of finished mint oil is enough to flavor 30,000 sticks of gum.

Mint is also used in other dental products, mouthwashes, candies, jelly, fine liqueurs, cigarettes, flavored toothpicks and toiletries.

Albert May (A.M.) Todd’s interest in peppermint began when he was a young boy growing up in St. Joseph County. An abundance of mint grew on their family farm, which he began experimenting with in his own backyard.

Todd went on to study chemistry at

Northwestern University, and toured Europe, making a study of mint cultivation on that continent and brought home varieties of the mint plant cultivated there. He learned everything he could about mint and its cultivation.

In the fall of 1869, at the age of 19, Todd founded the A.M. Todd Company in Nottawa, southeast of Kalamazoo.

Todd became known as the “Peppermint King,” revolutionizing the industry with his improved plant and manufacture methods. Todd was also instrumental in establishing high standards of purity in the essential oils that he produced.

In 1875, Todd began marketing his “Crystal White” mint oil, which was the product of his plant cultivation and perfecting his steam distilling peppermint oil invention. Todd’s “Crystal White” won the blue ribbon at the Columbian Exposition in Chicago in 1893.

Knowing that the mint plant thrives in the northern hemisphere, with long days and short nights to produce the ideal flavor, and that muck-soil bottom land was also preferable, Todd found the perfect land about 12 miles northwest of Kalamazoo, which became known as Mentha, where he cultivated 5,000 acres. He also built a massive plantation in Campaignia, near Fennville. This was largest plantation in the world at the time.

The business moved to Kalamazoo in 1891 into the newly constructed Todd Block building on the southwest corner of Rose St. and Kalamazoo Ave., with easy access to the rail line for shipping.

The process of cultivating mint begins with the plants being cut like a hay crop and left in the field to dry out for several days. The dried plants are then chopped up and blown into

portable steel tanks to be hauled to the boiler. The steam percolates the leaves. The oil sacs are ruptured and the liquid vaporizes into the steam and is carried up. The steam condenses and the oils are insoluble. The water is heavier, so the oils float to the top. The two liquids are then separated.

In the 1950’s, a fungal disease, Verticillium Wilt, took hold of mint fields across the Midwest, attacking plants and preventing fertile ground from being used for mint cultivation. A.M. Todd invested heavily in a plant science program to created hearty plant varieties that were resistant to disease to preserve mint farming in the U.S. It took over two decades for Dr. Merritt Murray to find the solution by creating plants that were able to ward off the wilt and retain their mint flavor.

At that time, A.M. Todd Company got out of the farming end of the business. They found they could buy the distilled oil from growers cheaper. They purchased from 1,000 mint growers from the Pacific northwest that shipped to the Todd plant. At the plant, the oil is blended to make a uniform batch and is either sold in its natural form or custom-distilled to meet the customer’s specifications.

In the mid 1960’s, A.M. Todd got involved in lemon and lime citrus oils, which they market all over the world to the soft drink industry. These oils are shipped from the Caribbean, Mexico and part of South America. Processing vanilla became part of their business in the late 1960’s as well, when they purchased Zink & Triest, an importer of vanilla beans that sold the beans to major vanilla extract manufacturers, such as McCormick and Durkee.

In the 1990’s they diversified even further, buying into selective businesses, including the fruit juice pack-

ing operations of Paw Paw’s Warner Vineyards, Inc., naming it Great Lakes Concentrates Co.

They also created a small subsidiary, Folexco Inc., selling flavor extracts to bakeries and retail flavoring companies.

In 1985, they acquired Flavorite Laboratories, Inc., a blender of spices for the restaurant and fast-food industries. They also created their own flavor division to sell its own blends under their own name. They also entered into the animal feed business and other subsidiaries.

The Todd family created the most recognizable international mint brand and mint expertise for 142 years. In 2011, they passed the torch on to WILD Flavors GmbH, another family company, based in Zug Switzerland. The employees (50 in Kalamazoo), among the 115 in the U.S. and 200 worldwide were retained.

The Archer-Daniels-Midland (ADM) Company acquired A.M. Todd in 2014 and became part of the ADM’s flavor business. The Douglas building, facilities and equipment in Kalamazoo remain in use today.

On a side note: A. M. Todd had an extensive collection of art from his eight trips to Europe between 19071923. He left his collection as a legacy for educational institutions in Kalamazoo with the understanding that the Kalamazoo School Board would acquire and open a public museum. He left nearly 6,000 antiquities in the care of the museum, which can be viewed at the KVCC Museum in downtown Kalamazoo.

Sources: Encore (Oct. 1981), KG 9/13/11, KG 9/18/11, KG 5/11/63, KG 7/30,2000, KG 6/3/90, KG 9/19/69, KG 1/4/70, Wikipedia.com

Jackie Merriam

It’s Edimental, My Dear: How to Select and Grow Ornamental Plants in Your Garden that are Deliciously Edible

Savor the Fresh Flavor of Homegrown Food—While Creating a Gorgeous Garden

Imagine the joy of plucking sunwarmed strawberries to savor as you lounge on the patio, surrounded by a beautiful, boxwood-like hedge of blueberry bushes. Perhaps you want to create a pretty, practical herb garden filled with beautiful flowers and foliage to use in your favorite recipes.

What’s Unique about Edible Ornamental Plants?

When you think of growing food in your garden, you probably envision neat rows of lettuce tucked into a back corner of your yard, or towering tomatoes overwhelming raised beds. However, you don’t need to relegate food growing to an inconvenient, tucked-away corner out of sight. Growing food can create a lovely garden space—when you pick the right plants.

From variegated foliage that creates multi-season interest to colorful crops that provide a pretty pop of brightness to lush shrubs that produce delicious fruit while also adding texture and color to the landscape, you’ll find a stunning array of edible ornamentals for your garden.

How to Choose Edible Ornamental Plants for Your Garden

Before you buy your first packet of seeds or pick up blueberry shrubs at Wedel’s, take some time to assess your garden. How sunny is your garden space? Is the soil rich and well-draining, or do you need to add compost to amend the soil? Do you have ample garden space, or will you grow beautiful, productive plants in patio containers?

Just like with anything you grow in the garden, growing edible ornamental plants requires good site selection, well-prepped soil, and a growing plan. Most fruiting plants require full sun for healthy plants and abundant

harvests. Soil needs vary, depending on what you plan to grow. Test your soil before you plant – bring in a soil sample to Wedel’s and we will test your pH (the 1st two are free, 50¢ each after). Dig about 2-3” down and collect about a cup from each location. Wedel’s can help you get the pH you need so you can grow the plants you want.

Consider your favorite foods and then research their growing habits. A well-planned edible ornamental garden contains an array of plants that provide structure, texture, color, fragrance, and flowers, just like a beautiful, well-planned ornamental landscape—but with the added benefit of delicious harvests.

To help you get started with growing ornamental edibles, take a look at the assortment of plants and seeds available at Wedel’s — cultivars that

offer high yields, good disease resistance, and aesthetic charm for your garden, as well as newer space-saving compact and dwarf varieties.

Pretty, Practical Fruits, Veggies & Flowers

Bushel & Berry® are a beautiful collection of compact berry plants that do well in landscaping and containers that you can eat. They consist of multiple varieties of blueberries and strawberries and also Baby Cakes® blackberry and Raspberry Shortcake® raspberry bushes.

Tomatoes

Who can resist the sun-warmed, savory-sweet flavor of homegrown tomatoes harvested fresh from the backyard? Now, there are some new varieties that look as lovely as their fruit tastes, with pretty, compact vines, colorful, adorable fruit, and

good disease resistance, making it possible to incorporate tomato plants into a beautiful edible ornamental garden.

Peppers

Whether you love the sweet crunch of bell peppers or the spicy heat of jalapenos, peppers can make a lovely addition to your garden. New introductions offer more compact sizes, along with colorful, beautiful fruit to add a burst of interest in the garden.

Swiss Chard & Kale

Some veggies look almost too pretty to eat—almost. Swiss chard and Kale, for instance, can easily take the place of flowers to a garden bed or path. Create pretty texture and color in the garden, while adding nutrients to smoothies, salads, and recipes.

Roses and Lavender: A Perfect Pair

Because roses and lavender make such a lovely pairing in the garden and a vase, it makes sense that they also work well together in the kitchen. From beverages to desserts, both blooms look beautiful and taste delicious. Two new lavender varieties make growing easy: try Phenomenal and Ellagance Lavenders for bushy, uniform plants with silvery-green foliage and spires of fragrant, deep purple blooms.

Nasturtiums

As one of the easiest edible ornamental plants to grow, we couldn’t ignore nasturtium. Not only are the flowers adorable, but the leaves look lovely—and the plant adds a peppery flavor to culinary creations.

Are you ready to create a beautiful edible ornamental garden? You’ll adore harvesting delicious homegrown ingredients for gardento-table meals in your lovely, edible garden!

Article from the National Garden Bureau with edits from Wedel’s

My mother passed away this last September. As I get older, more and more of my friends have also experienced the loss of a parent. With each loss, I am reminded what an amazing generation we are losing.

Our parents are members of the Traditionalist Generation – also known as the Veterans, The Silent Generation, and the Greatest Generation. They were born between 1922 and 1945 and are between the ages 80-103.

They survived the great depression, brought us out of WWII and helped make the U.S. a world power.

Loyalty, teamwork, sacrifice, and “doing more with less” defines them.

Many of the lucky members of this generation are still working hard and rocking it! They include Helen Mirren, Robert De Niro, Paul McCartney, Mick Jagger, Clint Eastwood, Martha Stewart and many others.

Take a moment to reflect on this generation of fine people -those that we’ve lost and those that are still with us – all who have helped shaped us and the world around us.

Jackie Merriam

Graphic Designer: Lauren Ellis Editor and Publisher: Jackie Merriam (269)

Cover photo taken by Jackie Merriam

Random Acts of Artness

It’s been one year of writing this article for the Good News Paper. One year of reflecting each month on priorities and simplicity. One year of continuing in my passions and opening my heart and spirit to share what moves me. One year of trying to capture the swirling thoughts in my brain into 500 words and some connected imagery.

Within the last month, I’ve had a job shift. I’m still at the same company, still working in marketing, but I’ve now transitioned into overseeing another department: our Facilities department. I am so thankful to be with an agency that uses my strengths and knows when to challenge me. Facilities is not something I’ve ever done before. I have to rely on my team for their strengths in maintenance and property management, cause I just don’t know that stuff. They are gracious and kind teachers. I like to think we’re a good team, supporting each other, checking in with each other, putting trust in abilities, and appreciating each other. I am exhausted every day, in a good way. A pace that makes an 8-hour+ day fly by and requires much of my attention. The work is interesting: when a project is completed, you always have more. More tasks are

constantly being added. Truly, there’s no end in sight, and I have to be ok with that.

I’ve also had a personal life shift. I am in training that will involve much more time in the woods and helping others to have experiences connecting with nature. The pace is the antithesis of my work life. There is no running around trying to get everything done

and then doing it all again the next day. On trail, in the woods, there is a complete intention and awareness to slow oneself down, slowing to a point of even stopping and pausing, sitting and observing. In the past, I’ve hiked to gain miles and do so with speed. More miles in less time feels great, a goal, an accomplishment. This past weekend, I probably didn’t even hike

a mile, and I was in the woods for 2.5 hours. I have never felt as connected to nature as I did during this time. I engaged all my senses and found myself lost in time and space when staring into a puddle reflecting the trees.

Have you ever really stared into a puddle? Your eyes cannot focus on both the reflection on the surface and what’s under the water simultaneously. I tried. It’s like using a camera, your eyes shift back and forth into focus on whatever your brain lens wants to see. It’s that work-life balance. You have what’s under the surface: work, and what’s reflected: life. To be healthy and happy, you cannot live without one or the other, but it’s nearly impossible to focus on both at the same time. I challenge you to counter your work life with outside nature time. The more fast-paced your work life is, the more focus and time you should give yourself to slowing down in nature. Look for a free original art print randomly placed in a copy of this month’s Good News Paper.

Peace, Love, and Art. -Amy  Instagram: @amylgieschen

Wild Mushrooms

One Sunday morning last summer, I drove to a couple of my favorite local sites to see if any new mushrooms had emerged. I didn’t find much. However, on the way home, I caught a glimpse of a stunning Chicken-of-the-Woods mushroom on a log in a thicket next to the road. The street is one way with no place to pull over, so I circled around and came back—stopping next to the site and putting on my emergency flashers. Thankfully, traffic was minimal as I hopped out and took some iPhone photos, a couple of which I’ve included below.

This specimen, growing out of the cut end of a huge log, was one of the most colorful Chicken-of-the-Woods mushrooms I have ever seen. It was clearly in its prime and perfectly lit. Chicken-of-the-Woods mushrooms are among the most flamboyant and colorful we find in Michigan. Their large size and multiple lobes make them easy to spot from a distance, and they typically grow on wood. They are also polypores, meaning they have no gills.

Apparently, the name Chicken-ofthe-Woods comes from its taste and texture. While I don’t gather mushrooms to eat, many do, and Chickenof-the-Woods is popular among foragers.

There are two species of Chickenof-the-Woods in Michigan. This one is “Laetiporus sulphureus”, which is bright orange and red—hence the “sulphur” reference. The other species, “Laetiporus Cincinnatus”, is paler and more muted, with a white underside. Both are edible.

The “of the woods” name is not unique to this mushroom. In Michigan, there are four different mushrooms with this designation. I’ve also seen the name written both hyphenated and unhyphenated. I guess “of the woods” clarifies that it’s not from the barnyard!

A couple of years ago (September 17, 2022), during a fall field trip to Yankee Springs, I was delighted to find all four: Chicken-of-the-Woods, Hen-of-the-Woods, Shrimp-of-theWoods, and Old Man-of-the-Woods. I doubt I’ll ever replicate that experience.

Hen-of-the-Woods, a brownish clump with many lobes or brackets, grows at the base of mature trees. Known in the culinary world as the Maitake mushroom, it’s admired for its earthy, rich umami flavor and its numerous nutritional and health benefits. At our local farmers market, I’ve seen Hen-of-the-Woods sold by licensed foragers for $20 to $30 per pound.

Old Man-of-the-Woods is the least attractive of the four. Covered in blackish scales over a gray cap and stem, it’s a bolete mushroom, meaning it has no gills but a spongy mass of pores under the cap. While reportedly edible, it’s often said to lack any appealing smell or taste—perhaps earning it the “Old Man” label for its gray, shabby appearance.

The fourth “-of-the-woods” mushroom in our area is Shrimpof-the-Woods. As you might guess, it’s edible and supposedly tastes like shrimp, with some even claiming it has a shrimp-like texture.

This mushroom has a fascinating story. It doesn’t develop from a Shrimp-of-the-Woods spore but is actually a parasitized form of a Honey Mushroom. Honey Mushrooms, popular among foragers, grow in clumps at the base of trees. The parasitic Entoloma mushroom infects the Honey Mushroom, creating an entirely new form called “Entoloma abortivum.” This white, foamy version is known as Shrimp-of-the-Woods, with “abortivum” referring to the aborted development of the original mushroom.

It’s an amazing example of natural science at work. I did some research and found an article by Joshua C. Doty, who wrote about Shrimp-ofthe-Woods under the header “The Nature Treasure Hunt.” Doty, also a photographer, included an image showing all three participants in the Shrimp-of-the-Woods story. I’ve attached a screenshot of that below.

Parasitism in mushrooms and fungi is not rare, and fungal parasitism of animal species is also known.

Another prized edible mushroom in Michigan is the Lobster Mush-

room, named for its bright red color, resembling the shell of a cooked lobster. Many claim it even tastes like seafood. The Lobster Mushroom is the result of a parasitic fungus called “Hypomyces lactifluorum”, which infects mushrooms such as the common Russula.

As I’ve paid more attention to mushrooms and fungi over the past couple of years, my interest in these diverse and biologically fascinating organisms has grown. The deeper I explore, the richer the experience.

A few years ago, I interviewed Dr. Thomas Brock, the scientist who discovered bacteria living in Yellowstone’s hot springs, for a talk I gave to our Torch Club. During the interview, he mentioned his early career studying yeasts and doing pharmacological research at Upjohn. I always assumed yeasts, being fungi, were just simple, single-cell organisms, but they are anything but simple. Yeasts have been crucial to developing antibiotics and other drugs.

James Coppinger

For book recommendations from your Kalamazoo Public Library Staff go to www.kpl.gov/blog/

Bat Eater and Other Names f Other foror

CorCoraZaZeng: A Darkl eng: Darklyy

FunnyFunny,Gory,Gory, and Ghostl , and Ghostlyy HorrHorrorNoorNovveell

Kylie Lee Baker (MIRA)

In the midst of the COVID pandemic of 2020, Cora's haunted by her deceased sister and stalked by a serial killer as her chaotic life spirals further out of control. The journey to finding her way back to some semblance of normal won't be easy. Readers seeking a book blending slasher and bio-horror need look no further.

The Only Good

MurMurderbderby Cheesecak y Cheesecake:e: AGoAGollden Girls Cozy My den Cozy Mysterystery Rachel Ekstrom Courage (Hyperion)

Golden Girls plus cozy mystery equals match made in heaven! This novel is nostalgic fun for fans of the TV show and might even draw some new fans in with the atmospheric 80s Miami vibes. The story is overthe-top silly at turns, but it's all part of the fun. Readers will be left hoping the series continues with more mysteries for the ladies to solve.

—Elizabeth Motyka, Wheaton Public Library, IL NoveList read-alike: The Excitements by C.J. Wray

AnyTAnyTrrope but YopeYou: A Noou: A Novveell Victoria Lavine (Atria Books)

Margot and Forest are genuinely likeable, though flawed characters, and seeing through their perspective is a delight. The conflicts come from practical issues, and the couple is not kept apart by miscommunication, but by respect for each other’s priorities and values. A love letter to "romancelandia" and the tropes it celebrates.

CoColldEternitydEternity

S.A. Barnes (Tor Nighfire)

Hiding out due to a political scandal, Halley decides to take a job in the most remote place she can find. That turns out to be a large space barge holding cryogenically frozen wealthy people. The horror begins as Halley starts hearing noises and notices a presence at the foot of her bed. Thrilling and downright scary, this is a must-read.

TTheCorrheCorrespondent: A No espondent: A Novveell

Virginia Evans (Crown)

Sybil's life has centered around her correspondence with both people she knows and with strangers. Why she finds writing easier than conversing soon becomes clear, and her sadness and remove are explained through the events of her past and in her encroaching blindness. The plot unfolds with wonderful character development.

TTheSirheSirensens Emilia Hart (St. Martin's Press)

In 1800s Ireland, twin sisters are taken from their father and put on a ship bound for Australia. During the voyage, they begin to change as they hear the call of the sea. In 2019, while Lucy looks for her missing sister, she reads her old diary full of strange stories of the seaSpanning centuries, this novel casts its magic with the story it weaves.

—Jennifer Winberry, LibraryReads Ambassador, NJ NoveList read-alike: To The Sea by Christine Dibley

Din and Ana return in a new sci-fi/fantasy mystery. This time an official in the Treasury delegation has gone missing from a locked room. Tense negotiations are ongoing between the Treasury and a small outpost kingdom. What Din and Ana find is a hidden hornet’s nest and extreme danger to the Empire. Can the two stop a terrorist from destroying everything?

I See YI See You'vou'veCaleCallled in Dead: ed Dead:

John Kenney (Zibby Publishing)

In this sensational novel, Bud gets a new lease on life after he starts visiting wakes and funerals. With equal measures of laughter and tears along the way, this character-driven novel probes the psyche of the contemporary male mind and takes readers in unexpected directions, all leading to a very satisfying conclusion.

HoHow to Seal Y w Your Own F our Fate:ate: ANoANovveell Kristen Perrin (Dutton)

This second book in the Castle Knoll series has Annie involved in another mystery of long past and current murders. Annie realizes she's being set up when all of the clues point to her. Readers will love that this book builds so well on the last one, and wonder just how many secrets exist in this small rural town.

Four friends are haunted when another climbs a mysterious staircase and never comes down. Years later, they decide to rescue the boy they lost. What they find is a haunted house preying on their personal nightmares. A coming-of-age story reminiscent of Stranger Things and It—plus all the perfect scary things that Wendig is known for.

—Jolie Hanlon, Girard Free Library, OH NoveList read-alike:

Indians by Stephen Graham Jones

—Katrina Dagenais, Bucks County Free Library, PA NoveList read-alike: Unromance by Erin Connor

ADrADrop of Corruption: op of An Ana and Din My An Mysterystery Robert JacksonBennett (Del Rey)

—Terri Smith, Cornelia Library, GA NoveList read-alike: Crypt of the Moon Spider by Nathan Ballingrud

—Michelle Ogden, Crawfordsville Dist Public Library, IN NoveList read-alike: The Mimicking of Known Successes by Malka Older

—Todd Krueger, Baltimore County Public Library, MD NoveList read-alike: Keya Das's Second Act by Sopan Deb

—Mary Robinson, Vernon Area Public Library District, IL NoveList read-alike: Olive Kittiredge by Elizabeth Strout

ANoANovveell

TTheStairheStaircase in the W case in the Woodsoods Chuck Wendig (Del Rey)

—Linda Quinn, LibraryReads Ambassador, CT NoveList read-alike:Agatha Raisin series by M.C. Beaton

—Kimberly McGee, Lake Travis Community Library, Austin, TX NoveList read-alike: The Children of Red Peak by Craig DiLouie

heart of the home A Home in Bloom

April showers bring … oh, you know the saying. May flowers, of course! We had more than our share of showers in April, but now, in May, I wander my yard and take joy in every bloom and blossom popping up from the softened earth and on the branches of blossoming trees and shrubs. Daffodils, crocus, lilac, blood root, snow drops, tulips, hyacinths, lily of the valley, iris, forsythia, and more, and more, and more. Oh, the glory!

As I pick a bouquet of daffodils, I think about how to bring all this beauty and fragrance and color into my home. Creating flower arrangements involves composition, contrast, impact. There are more ways to bring the beauty of flowers into our homes than just plunking them into a vase.

A table centerpiece is often one’s first thought about adding flowers indoors. Putting one together has many options, beginning with the container to show off your blooms. Choose a shorter vase so that dinner guests can see over them for conversation. Cut the flowers close to the bloom, leaving only a bit of a stem, and let them float in water in a bowl. Choose trays or long, low baskets or boxes, inter-

spersing flowers with candles.

The front door can offer a greeting in flowers. Weave a wreathe of blossoms in a circle or an arc or an S shape. Craft shops offer floral foam in various shapes for easy arranging. Simply cut the stem and carefully stick it into the foam.

Set the vase aside and use teacups instead for a dainty display. A bird cage or a series of smaller cages hung at different heights can overflow with a colorful arrangement.

When wandering the craft shop for ideas, note the containers or baskets that are made with a flat side, to be hung directly on the wall, like sconces. Floral foam in the shape of a globe can be hung from the ceiling or outdoors from branches to cheer up an outdoor deck or patio.

Try a long stick and string to create a decoration of individual flowers hung in a row, at different lengths, from the stick and hang it up against a wall. A dainty basket can be hung

upside down with flowers strung to hang. Use a picture frame with two panes of glass, pressing the flowers between the glass.

When putting together an arrangement, think about variety and composition. An arrangement of different types of flowers in different colors can excite the eye, but an arrangement of all one color using varied types of flowers can also be striking. Don’t forget to add greenery. The tiny white blossoms of Baby’s Breath is a frequent addition to an arrangement.

Consider the space where the arrangement will be placed as well as the occasion. Roses are elegant and more formal. Orchids are a minimalist flower that can make a statement with just a few blossoms. Sunflowers are sturdy and long-lasting and can be used to fill a large space, whereas succulents are great for terrariums, low maintenance, and minimalist. Don’t be afraid to ask the florist for help in choosing your flowers or plants—but a walk in your own garden or a nearby field of wildflowers can bring added pleasure to your floral project.

Zinta Aistars

Piece byPiece

My maternal grandfather would have been one-hundred-eleven years old April 28th if he were still alive. He has not seen the past twentyseven years of technology – nor price – advancements. I sometimes ponder what my quiet, humble, crafty both with wood and soil, giving especially to those who could use a helping hand grandfather would think if he were living in 2025.

What would he think if he was still recording monthly expenses in his logbook? The highest phone bill my grandparents had in 1974 was $15.66 in October. I anticipate he shook his head wondering how the price doubled in less than ten years, since the phone bill in October 1965 was $7.59. No phone bill was recorded in 1945.

Monthly electric bills in 1945

ranged between $1.93 and $3.63. Twenty years later in 1965, the price had more than quintupled ranging between $12.64 and $20.06.

I recall stories of how my grandpa would help someone in need, even if, or, given how my grandpa loved to donate, especially if someone in need couldn’t reciprocate with more than gratitude. These are stories that guide my eyes to his logbook in 1944 when he recorded a negotiation with a neighboring farmer. “$1.00 per ham for use of silo tiller”.

In the $18.00 he earned for selling 12 pounds of potatoes in 1944, in the 6 bulls he sold for $68.75 in March 1956 and in the $174.17 he earned for selling 211 bushel of corn in 1965 is the income that raised a daughter, allowed my grandparents to spend a couple of retired winters in Texas,

and spoiled two granddaughters with camping trips, barbie doll collections, a homemade table and chairs, books, and ice cream!

I remember the day my grandma held an auction after grandpa passed away. She was fulfilling a promise she would relocate from their home too much for her to maintain on her own. I was still attached to the material things that represented my grandpa. My grandma already wisely knew the most important thing to hold on to was her heart’s knowing of their life story they had built together. Through the years, I’ve let some of those material things go that I brought home with me that day, adding water to grandma’s wisdom she had shown me. For several years I have been a purger of stuff (not specific to grandpa’s things), to the point

my mom has joked she can’t imagine I have anything left to sort and let go of. The longer my husband and I build our life story, the less I wish to hold onto the physical things.

My husband and I were recently purging in our garage when we came upon grandpa’s old ledgers. I had forgotten they were part of the material things I held onto twenty-seven years ago. I’m not ready to let go of them yet. Like a photograph, they still tell a significant story about a quiet, humble, crafty, giving man I knew as grandpa and the beautiful life story my grandparents built together.

Christine Hassing https://christinehassing.com

Unsung Allied Aviators: The Night Witches

This May marks the 80th anniversary of the end of World War II in Europe. America and most of its allies commemorate the day, Victory in Europe (V-E) Day on May 8, with Russia and other former Soviet republics celebrating “Victory Day” on May 9.

America’s allies included the United Kingdom, France, Canada, and Australia. And after Adolf Hitler broke his treaty with Joseph Stalin in June 1941—as almost 4 million German troops with horses, tanks, artillery, and airplanes invaded the Soviet Union—an uneasy alliance existed between the U.S. and the Soviet Union.

The most decorated Soviet Air Force group of the war was the 588th Night Fighter Regiment, called the “Night Witches.” The regiment, comprised of about 80 personnel, flew 23,672 sorties (a sortie being one mission by one aircraft) against the occupying German forces. They only flew at night, remaining unseen to the Germans, and dropped 3,000 tons of bombs on Hitler’s outposts, bridges, and structures. Among German troops, the Night Witches were feared. And all of them were women.

All of them: 40 two-person air crews (pilot and navigator), mechanics, ground support, and officers.

Soviet women wanted to help their country fight the invading Nazis, and Major Marina Raskova did something about it. At first, Soviet women were not allowed to fight in the armed forces. But in late 1941, the 29-year-old Raskova, who held a number of aviation records and was called “the Russian Amelia Earhart,” used her renown to persuade Stalin to establish three all-female air force regiments including the 588th. The group flew its first missions in 1942 under their commander, Major Yevdokiya Bershanskaya. Most ranged in age from 17 to 26.

The Night Witches frequently flew more than 12 missions per night. By war’ end, they had averaged more than 800 missions each, with Lt. Irina Sebrova flying more than 1,000. By contrast, brave American and British male air crews—those who returned each time—averaged about 50 missions before returning to their homeland.

The Night Witches flew little plywood-and-canvas biplanes called the Polikarpov Po-2. Designed in the 1920s for crop dusting and training,

the Po-2 was slow and considered obsolete. But it was highly maneuverable, allowing precise targeting. Crews flew to their targets at or below treetop level, then climbed, and when reaching altitude, the engine would be cut to a slow idle, virtually making the airplane a silent glider. German troops couldn’t hear the engine, only the eerie sound overhead of the wind vibrating the wings’ support cables, which they thought sounded like witches’ brooms. The Germans called the unseen enemies in the night sky “die Nachthexen”: the Night Witches.

Because they flew at low altitude in their little airplanes, the crews didn’t carry parachutes until 1944. Their uniforms were handed down from male air crews, and they frequently had to stuff material into the boots to make them fit.

The Germans regarded the use of female crews as a particular affront, so much that any soldier who shot down one of their airplanes was awarded Germany’s Iron Cross.

Of the 80 aviators in the regiment, 23 were awarded the title Hero of the Soviet Union. Thirty-two members of the regiment lost their lives. But some lived into the 1990s, 2000s,

and beyond. The last of the surviving Night Witches, Lt. Yevdokiya Pasko, died in 2017 at age 97.

Tony Ettwein HistoryZoo1837@gmail.com

A. The 588th Night Fighter Regiment receives orders before a mission in 1942

B. Lt. Irina Sebrova flew more than a thousand missions against Hitler’s troops

parenting Navigating Tryout Season:

As the vibrant season of tryouts approaches, athletes and their families find themselves navigating an intricate maze filled with a swirling mix of emotions and towering expectations. Each athlete’s journey through this critical juncture is as unique as a fingerprint. Some possess an innate talent that allows them to glide effortlessly into their choice of teams, while others work diligently to earn their place through coachability, strong community ties, and the admiration of both peers and mentors. Eager beginners burst onto the scene like bright, unpolished gems, filled with enthusiasm and ready to embrace the thrill of a new sport. Meanwhile, developing athletes pour their hearts and souls into refining their skills, driven by an insatiable hunger to better themselves. Competitive and advanced players thrive under the spotlight of high-pressure environments, showcasing their prowess, while some gifted individuals grapple with a lack of motivation, anxiously waiting for their passion to reignite. Then there are the dedicated athletes—those whose hearts pulse with a fervent love for the sport, even if their natural talent doesn’t gleam as brightly as others. Their unwavering commitment and resilience truly distinguish them.

Regardless of where an athlete falls on this spectrum, the experience of tryouts can cast a lengthy shadow over their mental health. The immense pressure to perform, to secure a coveted spot on a team, and to meet the weighty expectations—whether

from themselves, their parents, or their coaches—can lead to an overwhelming wave of stress and anxiety. Parents play a vital role in this emotional labyrinth, providing support and fostering open conversations that can help alleviate the burdens of uncertainty.

The emotional toll of tryouts often reveals itself in physical manifestations—racing heartbeats, stomachaches, throbbing headaches, and a disinterest in food. Some athletes become paralyzed by a profound fear of failure, which engulfs them in a thick fog of self-doubt, making even simple tasks feel insurmountable. The crushing weight of expectations can cloud their focus, hampering their ability to shine and showcase their true potential. They may wrestle with the insistent pressure to not only meet but surpass their personal bests, compelled by relentless comparisons to themselves, their teammates, and their competitors.

Engaging in this comparison game can take a severe toll on an athlete’s self-esteem, deepening feelings of inadequacy or envy. For those who do not make it onto a top-tier team, negative thoughts can rapidly invade their minds: “I’m not good enough” or “I’ll never match their skill.” Such damaging self-perception distorts their confidence and undermines their sense of self-worth.

As the emphasis shifts from relishing the sport to merely securing a spot, the looming specter of burnout emerges. When playing transitions from joy to obligation—driven by the

expectations of parents, coaches, or peers—the very essence of what made the sport enjoyable is stripped away.

Parents: Support, Don’t Live Through Your Child

One of the most significant pitfalls for parents is the temptation to live vicariously through their children. It’s only natural to desire the best for them, but their athletic journey should be a path of their own, not a second shot at fulfilling a parent’s unrealized dreams. Every child is an individual with their own aspirations—some may not wish to follow in their parent’s footsteps at all, and that should be respected.

Each child deserves the liberty to choose a sport or activity that sparks genuine fulfillment, rather than being pushed into one based on a parent’s aspirations. While some parents may fantasize about their child becoming the next Alex Ovechkin, Aaron Judge, Caitlin Clark, or Nelly Korda, the stark reality is that very few athletes will reach elite professional levels—and that’s perfectly okay. Sports should be a canvas of personal growth, enjoyment, and life lessons, not merely a race for fame or scholarships.

It’s crucial for parents to attune themselves to their child’s unique talents, interests, and limitations. Some children might find their passion outside the realm of sports, and that should be honored. Others may gravitate toward a different sport than what their parents envisioned,

and that should be celebrated. The ultimate goal should be to nurture a child’s passion, not to thrust them into an activity that doesn’t ignite their enthusiasm.

Prioritizing Mental and Emotional WellBeing

The sting of disappointment from not making a team, or even any team, can trigger gnawing mental health challenges, including anxiety, depression, eating disorders, and concerns surrounding body image. To combat these struggles, athletes should be encouraged to prioritize their wellbeing through restful sleep, mindful relaxation techniques, and wholesome nutrition. Most importantly, they must be reminded that their worth is not solely defined by their athletic achievements. Their identity is a rich tapestry that extends far beyond the boundaries of the sports they play.

Fostering open, honest communication is imperative. Athletes need a safe harbor where they can express their fears, take risks, and acknowledge their emotions free from any fear of judgment. Remind them that setbacks are but transient hurdles and that their journey in sports—much like life—is a continuous voyage of growth, resilience, and discovering joy in the process.

At the end of the day, sports are merely one chapter in a much larger story. For most athletes, the competitive journey will conclude long before they’re prepared to turn the page and walk away. For those who continue

The Emotional and Mental Impact on Athletes

to pursue sports at a higher level, the love of the game should remain the beating heart of their journey. Finally, empower young athletes to take ownership of their choices, whether that means switching teams, adjusting their level of commitment, or even exploring passions beyond sports. If you notice signs of anxiety, depression, or emotional distress, it’s important to seek guidance from a mental health professional who can help navigate these challenging waters.As the vibrant season of tryouts approaches, athletes and their families find themselves navigating an intricate maze filled with a swirling mix of emotions and towering expectations. Each athlete’s journey through this critical juncture is as

unique as a fingerprint. Some possess an innate talent that allows them to glide effortlessly into their choice of teams, while others work diligently to earn their place through coachability, strong community ties, and the admiration of both peers and mentors. Eager beginners burst onto the scene like bright, unpolished gems, filled with enthusiasm and ready to embrace the thrill of a new sport. Meanwhile, developing athletes pour their hearts and souls into refining their skills, driven by an insatiable hunger to better themselves. Competitive and advanced players thrive under the spotlight of high-pressure environments, showcasing their prowess, while some gifted individuals grapple with a lack of motivation,

anxiously waiting for their passion to reignite. Then there are the dedicated athletes—those whose hearts pulse with a fervent love for the sport, even if their natural talent doesn’t gleam as brightly as others. Their unwavering commitment and resilience truly distinguish them.

Regardless of where an athlete falls on this spectrum, the experience of tryouts can cast a lengthy shadow over their mental health. The immense pressure to perform, to secure a coveted spot on a team, and to meet the weighty expectations—whether from themselves, their parents, or their coaches—can lead to an overwhelming wave of stress and anxiety. Parents play a vital role in this emotional labyrinth, providing support and fostering open conversations that can help alleviate the burdens of uncertainty.

The emotional toll of tryouts often reveals itself in physical manifestations—racing heartbeats, stomachaches, throbbing headaches, and a disinterest in food. Some athletes become paralyzed by a profound fear of failure, which engulfs them in a thick fog of self-doubt, making even simple tasks feel insurmountable. The crushing weight of expectations can cloud their focus, hampering their ability to shine and showcase their true potential. They may wrestle with the insistent pressure to not only meet but surpass their personal bests, compelled by relentless comparisons to themselves, their teammates, and their competitors.

Engaging in this comparison game

can take a severe toll on an athlete’s self-esteem, deepening feelings of inadequacy or envy. For those who do not make it onto a top-tier team, negative thoughts can rapidly invade their minds: “I’m not good enough” or “I’ll never match their skill.” Such damaging self-perception distorts their confidence and undermines their sense of self-worth.

As the emphasis shifts from relishing the sport to merely securing a spot, the looming specter of burnout emerges. When playing transitions from joy to obligation—driven by the expectations of parents, coaches, or peers—the very essence of what made the sport enjoyable is stripped away.

At the end of the day, sports are merely one chapter in a much larger story. For most athletes, the competitive journey will conclude long before they’re prepared to turn the page and walk away. For those who continue to pursue sports at a higher level, the love of the game should remain the beating heart of their journey.

Finally, empower young athletes to take ownership of their choices, whether that means switching teams, adjusting their level of commitment, or even exploring passions beyond sports. If you notice signs of anxiety, depression, or emotional distress, it’s important to seek guidance from a mental health professional who can help navigate these challenging waters.

Dr. Julie Sorenson, DMFT,

MA, LPC\

Recipes A Morel Mother’s

The month of May brings the blessing of morels to Michigan, an earthly delicacy so prized that it even has its own festivals. Most notably is the one held in Mesick (about 20 miles northwest of Cadillac) the selfdescribed, “Mushroom Capital of the United States.” This mini yet mighty town will host its 66th annual Mushroom Festival from May 9 -11, 2025. Welcoming everyone to come and enjoy a few precious and adventurous fun-filled days at a fest designed to entertain all ages, this fest is brimming with old-fashioned charm, offering opportunities to hunt for mushrooms, or dine on some marvelous food at numerous vendor booths. Featuring a grand parade, concerts, a carnival, a corn hole tournament, a flea market, mud bogging, a blessing of the Jeeps, and more, this special event comes courtesy of the Village of Mesick, area sponsors, and the Mesick Lions Club. For more information, visit mesick-mushroomfest.

org.

The 65th Annual National Morel Festival will be held from May 1518, 2025 in Boyne City.  This festival, which falls the weekend after Mother’s Day, features mushroom tastings,

a national competitive hunt, seminars, arts & crafts show, a concert, a carnival, and more! Festival proceeds benefit area high school students for college scholarships entering the fields of Biology, Natural Science, Hospitality, or Culinary Arts. For more information visit bcmorelfestival.com

Reminding me of the fun festivals of my youth, a walk around a mushroom fest is sure to bring out the kid in you! I personally suggest purchasing fresh mushrooms at a fest (either by hunting them yourself or buying them from someone there) because you will not find fresher mushrooms (especially morels) or better prices. Plus, I cannot think of a better way to show Mom how much you care than to make sure she gets some morels!

If you are not up to hunting or walking a fest, Michigan also offers an opportunity to enjoy amazing Michigan morels without needing to leave the comfort of your own home thanks to Forest Glory.

A “Michigan- Made” mushroom purveyor based in Elmira, Forest Glory offers wild-sourced, handpicked Michigan morels that are handled by certified mushroom experts that carefully dehydrate and package products to ensure the best

level of safety in their mushroom products.

I highly recommend checking out the Forest Glory website and taking the time to sign up for their newsletter because they often run sales that are too good to be true, such as a recent one I took advantage of, which was a “buy one, get two free!” I jumped on it!

To learn more about this mini but mighty marvelous “Michigan-Made” mushroom business, visit forestglory. com.

Highly praised for their flavor, texture, morels vary to a great degree in appearance and can be anything from skinny and oblong to bulbous. Their color can also range anywhere from blonde, to grey, to dark brown. Ranging in size from smaller than a thimble to larger than a human hand, morels also have some specifics to help you set them apart, which begins with its honeycomb-like exterior, and their being completely hollow, which includes their stem. If you look at their interior up close, you’ll also see a goosebump-like texture inside. Delicious and nutritious, morels are often described as earthy, nutty, woodsy, and offering a toasted flavor.  Noted as being rich and deep, strong, and distinct, but not pungent, morels offer a texture that is meaty, but in

a tender way that is not squishy or chewy in any way.

With a flavor and presence that does not overpower a dish, morels are best used to elevate a dish. Tending to grow only wild and in rich soils, morels tend to contain significant amounts of copper, manganese, phosphorus, zinc, folate, niacin, riboflavin and a decent dose of potassium, magnesium, calcium, selenium, thiamine, and Vitamins D, E and B. They also contain healthy amounts of antioxidants, protein, and fabulous fiber, too. While commercial mushroom farmers have tried (and failed) to find a truly reliable method to cultivate morels that replicate their wild quality, you can usually source morels in dried forms, but at elevated prices. However, this is due to them being hand-picked in the wild.

Morel mushroom season is almost as precious as Mom is on Mother’s Day, so here now are some special ways to celebrate both. Happy Mother’s Day!

Laura Kurella is an award-winning home cook who loves to share recipes from her Michigan kitchen. She welcomes comments at laurakurella@yahoo. com.

Yield: 4 servings

3 ounces fresh (or reconstituted) morel mushrooms

4 tablespoons unsalted butter

1 small shallot, finely chopped

1 pound asparagus, trimmed and cut on the diagonal into 1-1/2-inch slices

1-1/4 cups heavy cream

2 teaspoons fresh thyme leaves unrefined mineral sea salt  freshly ground black pepper

6 ounces linguine or fettuccine, cooked al dente

3 tablespoons freshly grated Parmigiano-Reggiano

Clean and cut morels in half, lengthwise. in a large skillet over medium

heat, melt the butter. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. Add the asparagus, cream, and thyme. Bring the pan to a boil then reduce heat to a simmer and cook until the asparagus becomes tender and the sauce becomes slightly thickened, about 5 minutes. Season to taste with salt and pepper. Add cooked pasta to the pan and toss with the asparagus and morels.  Add the cheese and toss to coat the pasta. Serve immediately.

Fast ‘n’ Fancy Fried Morels

Yield: 4 servings

STEAK

2 tablespoons fat

4 steaks, brought to room temp, if possible salt and pepper, to taste

WILD MOREL SAUCE

1/4 cup butter

1/2 cup sliced mushrooms (morel, shiitake or favorite)

1/4 cup all-purpose flour

1/2 cup low sodium chicken bone broth

2 tablespoons fat

1 sweet onion, chopped

2 cloves garlic, chopped

3 tablespoons stout, beer, whiskey, bourbon, or white wine

2 tablespoons good quality balsamic vinegar

1/4 cup heavy cream (or preferred sub)

1 tablespoon finely-minced fresh rosemary (or 1 teaspoon dried)

1 tablespoon finely-minced thyme (or 1 teaspoon dried)

1 teaspoon cornstarch liquefied in 1/4 cup sour cream  Salt and pepper, to taste

Preheat the oven to 400 degrees. Place a plate large enough for both steaks to rest, along with a sheet of foil large enough to cover them, on the back of the stove to warm. Rub both sides of each of the steaks with some cooking oil. Heat a large ovenproof grill pan over high heat. When very hot, add the steaks. Cook, pressing meat into the grill then, after 2 minutes, shift meat 45 degrees to create a checkered grill pattern on the meat (if desired).

Cook for 3 minutes then flip steak and repeat grilled steps.

Place pan in preheated oven, place a meat thermometer into thickest part of the steaks and set alarm to sound when steaks are 10 degrees less than desired doneness, which are 115 for Rare, 125 for Medium Rare, 135 for Medium, 140 for Medium Well, and 150 for Well.

Alternately, check steaks with an instant read thermometer after 10 minutes in the oven.

Once steaks are 10 degrees under desired doneness, remove pan from oven and move steaks to a warm plate tented with foil to relax and keep warm for 10 minutes.

NOTE: Ideal temperatures for final

12 ounces to 1-pound fresh morels

2 cups all-purpose flour

1 tablespoon unrefined (colored) sea salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs

1/2 cup milk quality butter, for frying

Slice large morels in half lengthwise; keep small ones whole then place morels into a bowl of cool water.

Swoosh them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.

In a medium bowl, combine flour with all the seasonings. In a 1-cup measure, whisk milk and eggs.

Place a small sauté pan over medium heat and melt about a 1/2 inch of butter. Heat this to at least 330 degrees. While heating, dust morels in the seasoned flour, then dip in egg milk then back into flour.

When the butter is hot, place a single layer of morels into the pan without touching each other.

Fry them for at least 3 to 4 minutes per side, adjusting the heat so they don’t burn. It should be like frying bacon. Once cooked, drain on wire rack

Steaks

internal (center) temperature of steaks are 120–125 degrees for Rare.

Medium Rare: 130–135 degrees; Medium: 140–145 degrees; Medium Well: 150–155 degrees; Well Done: 160–165.

While steaks rest, place the pan (that steaks were cooked in) on the stove over medium-high heat. Toss mushrooms into flour, coating well, then add butter and slice + coated mushrooms to the skillet. Cook, tossing mushrooms around for 5 minutes, then add chicken broth. Swirl pan around to rinse pan well with the broth. Bring broth to bubbling then scrape pan out into a measuring cup and place it in a warm spot. To the empty, used skillet, add fat and onion, and place over high heat.  Cook, stirring until onions begin to caramelize, about 5 minutes. Add garlic and cook for a minute or until the garlic is fragrant.

Strain chicken broth over onion mixture, reserving mushrooms in their holding cup. To the onion mixture, add stout/ beer (or whiskey, bourbon, or white wine), balsamic vinegar, and cream (or preferred sub).

Transfer mixture to a bowl of a blender or processor then add rosemary, thyme, and cornstarch blended in sour cream. Puree on high speed until smooth then return pureed mixture to used pan and place over medium heat, and add morels. Heat

then season to taste with salt and pepper.

Bring to a simmer, stirring, for two minutes.

Serve sauce over steaks. Garnish with fresh sprigs of rosemary, (if desired).

Vintage Retro Estate Sales

In the early 2000s, Thom Clark and Bob Gillion established Retro, a resale shop specializing in curated mid-century treasures. The store became a beloved destination for collectors and aficionados alike. In addition to offering vintage finds, Retro managed estate sales throughout the Kalamazoo area, earning a reputation for professionalism and care.

After years of successful business, Bob and Thom relocated to Saint Ignace where they now run a resale shop called Cottage_UP. Meanwhile, their long-time friend and trusted associate, Bridget Klusman, took over the estate sale portion of the Kalamazoo business and founded Retro Estate Sales. Today, Retro Estate Sales continues the tradition of providing skilled, compassionate service to those needing estate liquidation.

Retro Estate Sales is a familyowned and operated business, dedicated to serving Kalamazoo and nearby communities. Retro’s team focuses on managing each estate sale with integrity and efficiency. Whether a client is managing the be-

longings of a loved one, moving into assisted living, or relocating to a new home, Retro Estate Sales offers the expertise and support needed during these life transitions.

A hallmark of the Retro Estate Sales team is their meticulous attention to detail. The team handles every aspect of the sale, from cleaning and organizing, to pricing and staging pieces for maximum appeal. Understanding that every item has value, they use their knowledge of secondary estate sale markets to price goods accurately and fairly. This balance ensures items are neither overpriced, which can deter buyers, nor underpriced, which could undercut potential profits. Retro Estate Sales strives to achieve the best possible return for each client while facilitating a smooth and efficient sale process.

Using a varied and wide-reaching advertising strategy, Retro Estate Sales attracts a large customer base. More customers means more sales. Throughout the sale, the staff greets customers, answers questions, and provides security. Staff also man-

ages a designated check-out area and accepts cash, checks, and credit cards for customer convenience. They continually straighten and refresh the home to maintain appealing displays. Once the sale concludes, Retro Estate Sales leaves the house swept and vacuumed.

Retro Estate Sales provides services on a commission basis, meaning the client pays nothing up front. The fee is a percentage of the total sales, which aligns Retro’s interests with the client’s—the more successful the sale, the better for both parties.

Retro Estate Sales offers a reliable, compassionate, and professional solution. With their comprehensive services, knowledgeable team, and commitment to satisfaction, clients can trust them to handle an estate sale with care and expertise.

Let Retro Estate Sales take the burden off your shoulders and ensure a successful and rewarding estate sale experience!

Bridget Klusman

Owner, Retro Estate Sales https://retroestatesales.wixsite.com/retroestatesales

I had many occasions in the past to write a column about regularity, but for some reason I didn’t. I really don’t know why because it’s an important part of health. It’s a topic we don’t readily discuss with others. We don’t meet someone new and inquire about their bathroom habits. Rarely, someone may volunteer some information and watch while our face turns red. But it’s a very important component of our health, so here it goes.

Bowel habits change as we age. Knowing what’s normal and what isn’t is a good start. And the person who will be the first one to notice changes is you! Changes in stool color may be as simple as something you’ve eaten. Beets, cranberries, and tomatoes turn stools red. Black stools may be related to iron supplements or medications with bismuth, the active ingredient in Pepto Bismol. However, if the color isn’t related to you diet and persists, see a medical professional at once to rule out colon cancer of other problems.

Constipation is a common problem with older adults, with about onethird of people over 60 experiencing it. Temporary shifts in your lifestyle, such as travel, changes in your diet, or physical activity, such as an injury which has kept you off your feet, can trigger constipation. But ageing itself can lead to bowel muscle changes.

The Scoop on Poop

Some prescription drugs, such as opiates, certain antidepressants, and blood pressure meds, can also be a cause.

There’s quite a range in what doctor’s regard as normal regularity. Typical regularity ranges from once every three days to three times a day. Whatever your routine is, take notice when it deviates and for how long. You may also want to try one or more

of these strategies.

Keep a targeted food log. This way you’ll be able to identify foods which relate to your symptoms.

Check your fiber intake. Most of us don’t get the daily value for fiber, which is 28 grams. Maybe, gradually add more fruits, vegetables, nuts, seeds, beans, and whole grains to your diet. Also, drink plenty of water. However, fiber is not always the an-

swer. If your constipation is medication related, adding more fiber may produce gas and bloating.

Stay hydrated. The amount of water you take in is very important to regularity. Other beverages count too. And fruits and vegetables have water and fiber at the same time.

Move more. Exercise is thought to help speed the rate of the stool’s passage through the gut. Any type of moderate exercise is beneficial.

Use laxatives the right way. When lifestyle changes aren’t enough to bring relief, you can try a laxative. Check with your medical professional as what type they recommend. Metamucil and MiraLax are two common brands, but each one operates differently.

Explore the use of a toilet stool. The promotes the ideal posture for sitting on the toilet to promote a comfortable bowel movement, If these don’t work, see your doctor. Not only are there a slew of prescription medications, but tests can be done to pinpoint your specific issue. Here’s hoping that everything comes out ok.

Remember to be kind, keep your fluids up, and MAKE your day great. Till next time,

Ken Dettloff ACE

Personal and Brain Health Trainer

On a Saturday in March, I brought home the most wonderful bread and cookies we’ve had in a long time from Mama Hen’s Bakery stand, a new neighborhood cottage business. The cookies taste like homemade, and the round sourdough loaf reminded me of the wonderful bread my family frequently brought home from Chicago when I was a kid.

Tyler Moeslein opened Mama Hen’s Bakery for special orders in October 2024. Later her husband built a handy rolling stand to sell her baked goods from their front yard. The bakery is open many Saturdays at 9:00 am and is usually sold out by 11:30! (Please see the Mama Hen’s Bakery Facebook page for address, hours, and menu before you go to make sure they are open.)

Tyler is a self-taught baker and stay at home mom who home schools their four children. She and her husband wanted to be self-reliant

homesteaders and started toward their goal by raising free range chick ens. They moved on from there into baking, gardening, and canning. She researched the ingredients in store bought foods and decided to make her own sourdough starter from scratch to bake with. She wanted to share her baked goods with everyone and began taking orders from their Facebook page. Mama Hen’s Bakery stand opened in mid-March. Tyler says she would like to move from the cottage bakery to a brick-and-mortar bakery someday.

Tyler uses only the best ingredients in her baked goods such as unbleached and unenriched flour, and aluminum-free baking powder, which makes her baked goods taste fantastic. My husband and I became devotees after tasting our first cookie and slice of sourdough bread. I’m ashamed to say a dozen cookies somehow disappeared in four days

our options for shopping locally are good. Wiley’s farm stand is two minutes away on U Avenue for fruits, vegetables, herbs, flowers and more; Harding’s Market is a five-minute drive for a week of great meals (and some local produce when in season); and now we have Mama Hen’s Bakery a five-minute walk away. There are small stands that pop up during the growing season to sell sweet corn, pumpkins, and more.

By shopping locally, we can reduce trips to big box grocery stores by two trips a month which helps the climate, saves us gas money, helps our local businesses and neighbors, and gets us fresh local foods. I’m hoping more local cottage industries start

management is a learning experience. She had to find a way to achieve balance between all that they had to do. (They also revamped the entire inside of their beautiful older farmhouse –what energy!)

Think about your favorite sandwich… peanut butter and jelly? Fresh tomato and mayo? Chicken salad with cranberries and almonds? Head over to Mama Hen’s on a Saturday morning for some fresh bread and enjoy! And don’t forget the cookies for dessert.

Ann Murray is an award-winning commercial illustrator and author. She has illustrated 8 children’s books and her stories have been in three published anthologies.

TWO NEW FUN EXHIBITS HIGHLIGHT ITEMS IN THE MUSEUM’S ARCHIVES

‘Colorful Collections’ and ‘The Art of the Advertising’ Run Until Aug. 31

When is an artifact also art? Come find out at the Kalamazoo Valley Museum! We’re remixing our permanent collection to bring you two creative new exhibits running now through Aug. 31.

“Colorful Collections” features items from the museum’s archives displayed in a rainbow of hues. Delve into the color spectrum like never before as you enjoy some of the brightest and boldest examples from the KVM’s collection.

“The Art of Advertising” showcases nostalgic signs and advertisements from area businesses from the museum’s archives, offering up an eclectic mix of advertising paraphernalia from bygone eras. From thermometers, mirrors and cookbooks to corkscrews, matches and letter openers, anything and everything used to advertise businesses in Kalamazoo Spanning the 1800’s to present time.

Admission is free to the exhibits and to the museum. The Kalamazoo Valley Museum is operated by Kalamazoo Valley Community College and is governed by its Board of Trustees.

Still riding the wave of celebratory elation that came when her 2023 culinary memoir, “MIDWEST MORSELS: Memorable Recipes and Reflections,” was honored with an award from the Midwest Independent Publishers Association (MIPA), author Laura Kurella is clearly not one who rests on their laurels.

“Instead, I chose to revise and expand this celebrated tome to include more than 100+ of recipes, including many more of my award-winning favorites!”

Writing both the original version and its revised and expanded counterpart while deep in the woods of northern Michigan where she  and her husband Richard make their home, Kurella revealed that it was something that happened at a book signing that triggered the need for a revised edition.

“I don’t want to give away too

much,” Kurella said with a slight grin, “but a total stranger approached me at a book signing, making a claim that we were relatives. It felt like it was a plot ripped straight from a novel or a movie, you know. Unknown relatives suddenly coming out of the woodwork because you experience a success in your life.”

Noting that the plot unravels itself in the revised and expanded edition of MIDWEST MORSELS, Kurella also noted that the new book offers lots more recipes, too.

“I thought that since I was going to revise it, I might as well add more recipes too, so the new edition has over one hundred of them”

Celebrated as an award-winning home cook, Kurella is including recipes that won her coveted GOLDEN TICKETS to compete at the World Food Championships (WFC) on four separate occasions.

“I love the challenge that recipe development brings,” she said smiling, “and I like that coming from a ’home-cook’ level enables everyone to enjoy my recipes!” the original, “Midwest Morsels: Memorable Recipes and Reflections,” (now a collector’s edition) is a culinary memoir that tells of Kurella’s life (loosely) through recipes that span from the eastern European ‘old country’ ancestral recipes that feature Austrian, Polish, Slovak, and Hungarian cuisines all

the way up to modern time treats of the Midwest, and marvelous marvels Kurella has created herself.

Initially intending the book to be a highlight reel celebrating twenty years as a food columnist and amateur food sport competitor, Kurella said the direction of the book changed upon the abrupt death of her sister.

“When my sister Nancy passed just one week after her sixty-second birthday (due to covid in 2020), it rattled us all. Nancy’s death was stunning, causing my eldest sister Jeanne to suggest that I change my book to include family treasures so they wouldn’t die with us.”

winning author and recipe developer who competes against Michelin star chefs on a global level at the World Food Championships. There is no way that I am doing this alone. Clearly there is a ‘higher power’ in the works.

Changing the book, sadly sister Jeanne never got to see it come to fruition.

“Jeanne also passed due to covid, on her birthday of all days (in 2022).

With so much death, Kurella said she felt even more compelled to preserve family recipes, so she squeezed in all she could, and included vintage photos, stories, and recipes from her Eastern European heritage, as well as items from relatives, too.

“For me it was a labor of love, and that joy has taken me on quite a ride! I’ve gone from being a simple newspaper food columnist to an award-

Kurella revealed that she firmly believes that GOD has His hands in her life because she didn’t seek it out. It sought her, and as a result she feels that it’s God’s plan for her life, and that’s why it has become a passion.

“Following one’s passion enables us to reach out to others in ways that allows them to feel our joy. Perhaps that’s why they call it the ‘joy’ of cooking. Because it has a ripple effect, and there’s nothing on earth that compares to feeling joy no matter what!”

All of Kurella’s books are available through Amazon or her website at: www.laurakurella.com

environment

Why Does the Turtle Cross the Road?

Late spring is in full bloom. “Birds and bees” are out in force, and love, or at least the drive to procreate, is thick in the air. My Ring camera captures nightly forays by raccoons, opossums, and skunks as they prowl the neighborhood in search of willing partners. The drive to produce the next generation is strong on these warmer days, as early mornings and later evenings bring out potential mates.

Considering the number of dead animals seen on the sides of my frequently-traveled streets, the downside of the frenzy is evident. According to the Humane Society of Huron Valley in Ann Arbor, spring is a prime season for collisions between wildlife and vehicles. We are advised not to swerve to avoid animals on the pavement, but we can limit the destruction with careful driving.

Near to my heart and under close scrutiny as I drive, is the peril of the turtle crossing the road. I admit it! Especially in late May and early June, I am the crazy lady who will pull the car over (safely, of course), turn on the emergency flashers, and stop traffic to help a turtle cross. I’ve done it dozens of times, making me late for work, church, and even outgoing airline flights.

I love reptiles—snakes and turtles, especially! We are so lucky to live in a richly blest state with freshwater wetlands. One of those blessings is the opportunity to be stewards of reptiles that we see and interact with (if they are lucky very rarely). Indirect distant relatives of dinosaurs, modern-day reptiles hark to an era so distant that we can’t even imagine the time scale. So, why does a turtle cross the road? To lay its eggs, of course. Turtles, with their cold-blooded biology, are a study in adaptation to both aquatic and land habitats. Depending on the species, they live virtually all their lives in water, usually lakes or streams. They are designed to carry on most of their everyday activities, including mating, in their watery homes.  All Michigan species, however, lay their eggs on land, usually close to those bodies of water. There, they find areas with sandy soil that can be excavated using claws on the mother’s hind legs to yield a pit where she deposits her eggs before covering them up with soil and litter and then heading back to the water. Unfortunately, life isn’t easy for tur-

tles. Three of the nine native Michigan species are listed as “of concern” because their population numbers are unsustainable. Some species may lay less than a dozen eggs in a single clutch or nest of eggs, although some, like snapping turtles, lay many more eggs and are, therefore, much more successful in producing live young that survive. Females frequently do not reach sexual maturity until they are over a decade old, so as population numbers fall, so does the number of potential offspring in a single season.

Turtle eggs are quite a delicacy for many common on-land predators, especially raccoons and skunks, who are attracted to the smell of soil disturbed by the nest and may frequently (and eagerly) consume an entire clutch. The baby turtles that do hatch are at great peril from those same predators as they dig their way out of the nest and head toward the water. The percentage of juveniles that survive to reproductive adulthood is very low, further driving down turtle numbers.

The odds are truly stacked against them. As someone who roots for the underdog, perhaps that’s why I like them enough to steer the car to the shoulder and stop traffic whenever I encounter a turtle crossing. She’s just trying to get from the water to a nesting spot to lay her eggs, then head back to watery safety. Curbs are a major problem for smaller turtles. They can fall down the curb on one side of the road but can’t manage to climb up and over the other side, so they get stuck on the pavement and can’t navigate the barriers in either direction. For all turtles, the biggest issue is traffic that doesn’t see them or sees them too late to stop. That’s what breaks my heart.

Thanks to the Michigan DNR and various rehab center articles, I’ve learned a few things about turtlesaving activities. First and foremost, stop if it’s safe! No more explanation is necessary for that admonition. However, if it is feasible, signal with the car’s hazard lights and pull over to where you can safely exit the car. If the turtle is small, it’s easy to pick it up by the rear sides of the shell and guide it across the road. It’s essential to move it in the direction that it was heading when traveling under its own power. Turning it around will only re-

sult in it moving back into the street. Once it’s safely away from traffic, your mission is accomplished!  Please wash your hands as soon as it is practical (as turtles can carry Salmonella) and pat yourself on the back! Job well done! Hooray!

More often, in my experience, the traveler is a larger turtle, usually a snapping turtle (Chelydra serpentina) native to Michigan. These require a bit of care since they are quite large and heavy. Although their legs move slowly, their head (with a strong, snapping beak) is quite long and can move incredibly fast! They can deliver a powerful bite and extreme care is necessary, since they can be quite aggressive. For this reason, I carry a large, flat piece of heavy cardboard under the mat in the back of the car for these turtle friends. The safest course of action is to use the cardboard (or even a long-handled snow brush) to push the turtle along from the back. Another option is to let the turtle grab onto the cardboard with its beak, at which time you can gently guide it to safety by pulling it along, while keeping your hands at a safe distance. If all else fails, lift it by its tail and walk it off the road.

If the turtle has been hit and is still alive, consider contacting one of the local rehabbers for advice. Help is available, and the animal will certainly perish without it. The link below will guide you to licensed helpers with specialized skills in reptile care.

However you manage to help the turtle cross the road, you’ve done your good deed for the day. Please extend that same courtesy to all the babies learning to live in a world full of humans. Slow down, watch for juveniles on the sides of the street, and give them a chance to grow up. As I relearn every day and need constant reminding, I can’t do everything that’s needed to make the world a better place, but I can do what I can when I can. I hope this reminder works for you as well.

Cheryl Hach Retired Science Teacher Kalamazoo Area Math and Science Center

References:      State of Michigan - Department of Natural Resources (n.d.). Keep Wildlife Wild. DNR. Retrieved April 2, 2025, from https://www. michigan.gov/dnr/managing-resources/wildlife/keep-wild      Michigan.gov - State of Michigan (n.d.). Michigan Licensed Rehabilitators. Department of Natural Resources. Retrieved March 16, 2025, from https://www2.dnr.state.mi.us/ dlr/

Feighner, K. (2014, May 5). Michigan Turtles. Retrieved March 16, 2025, from https://wildsidemi. wordpress.com/2014/05/05/michigan-turtles/

Through August 31

Exhibits Collorful Collections & The Art of Advertising Kalamazoo Valley Museum

Beginning Tuesday, April 1

Library Hop Passport Pick-up, Explore other S.W. Michigan Libraries, Vicksburg Library

Thursday, May 1

Adult Book Club: “Speak” by Laurie Halse Anderson & “To Kill a Mockingbird” 9:30-10:30, Vicksburg Library

Thursdays, May 1,8,15,22,29 Free Thursdays, 11am-8pm, Kalamazoo Institute of Arts

Thursdays, May 1,8,15,22,296Teen Dungeons & Dragons 4:30-6:30pm, register ahead 629-9085, Richland Library

Thursday, May 1

Wellness in the Zoo 5:30-6pm Care Centered Workshop 6-8pm Kalamazoo Institute of Arts

Thursday, May 1

Inviting Birds Into Your Yard 6-7pm, Paw Paw Library

Thursday, May 1

Wine & Euchre, 6-8pm, Sign up ahead, 468 Wine, Portage

Thursdays, May 1,8,15,22,29 Triple Threat Trivia, 6:30pm Presidential Brewing Co.

Thursdays, May, 1,8,15,22,29 King Trivia, 7-9pm, Gull Lake Distilling Co., Galesburg

Thursdays, May 1,8,15,22,29 Trivia at Buddy’s Pizza, 7pm

Thursdays, May 1,8,15,22,29 King Trivia, 7-9pm, Gull Lake Distilling Co., Galesburg

Thursdays, May 1,8,15,22,29 Music Extreme Bingo, 7pm Shakespeare’s Pub

Thursdays, May 1,8,15,22,29 Music Bingo, 7-9pm, Louie’s Trophy House, Kalamazoo

Fridays, May 2,9,16,23,30 Family Story Time, 10:15 All ages, Richland Library

Friday, May 2

Memory Café – for people with Mild dementia and their care Partners, 10:30am – Noon Paw Paw District Library

Friday, May 2

Art Hop - local artists, music, food & shopping, downtown Kalamazoo, 5-8pm

Fridays, May 2,9,16,23,30

Live Music @ The Dock at Bayview, 8pm-12am

Fridays, May 2,9,16,23,30 Xtreme Karaoke, 8:30-12pm Shakespeares Pub, Kal.

Saturdays, May 3,10,17,24,31

Kalamazoo Farmers Market 7am-1pm, 1204 Bank St.

FREE may Events

Saturday, May 3

Church Garage Sale, 9am3pm, Scotts UM Church

Saturday, May 3

Mother’s Day Market & Craft Fair, 10am-3pm, Girl Scouts Heart of Michigan, Kalamazoo

Saturdays, May 3,10,17,24,31

Live Music, The Dock @ Bayview, 8pm

Sundays, May 4,11,18,25

Portage Farmer’s Market 9am-1pm, Portage City Hall

Mondays, May 5,12,19,26

Parchment Update Interviews Parchmentlibrary.org

Mondays, May 5,12,19

Family Storytime, 10-10:45am Books, songs. Vicksburg Library

Monday, May 5

Foster Care Information Night, 5-6:30pm, Parchment Library

Tuesdays, May 6,13,20,27

Preschool Story Time, ages 3-5, 10:15, Richland Library

Tuesdays, May 6,13,20,27

Drop in Gaming, 3-5pm Richland Library

Tuesdays, May 6,13,20,27

Trivia @ 468 Wine, 6:30-8:30, 8842 Portage Rd., Portage

Tuesdays, May 6,13,20,27

Trivia Night, 7-9pm Louie’s Trophy House

Wednesdays, May 7, 14

Birding the Kleinstuck Preserve, 8am, register ahead 381-1574

Wednesday, May 7,21

Mugs & Hugs – Stories, Activities & Interaction, 10-11am, Vicksburg Library

Wednesdays, May 7,14,21,28

Wednesday Wigglers, 10:15am (Infant-Toddler) Richland Library

Wednesday, May 7

ArtBreak: Precarious Living, 11amNoon, Kalamazoo Institute of Arts

Wednesdays, May 7,14,21,28

Teen Dungeons & Dragons, 3-5pm, Register ahead 629-9085, Richland Library

Wednesdays, May 7,14,21,28

Trivia at the Taproom, 7-9pm, Apoptosis Brewing Co., Kal.

Thurs., May 8 – Sat. May 10

Michigan State Coin Show, Thurs. 12pm-6pn, Fri. 10am-6pm, Sat. 10am-3pm, Kalamazoo Expo Ctr.

Thursday, May 8

Teen Break & Bulldog Break, Crafts, games, activities, treats 2:45-5:45, Vicksburg Library

Thursday, May 8

Dungeons & Dragons: Bravo Team: Afternoon Adult Session, 3-6pm Register ahead: Richland Library

Thursday, May 8

Writer’s Motivational Book Club, 4-5pm, Vicksburg Library

Thursday, May 8

Into My Blood: Jahn Marin’s “Main Soil” & “Yankee Folk,” Sponsored by KIA offsite at Connable Recital Hall, Kalamazoo College, 4:15-5:15pm

Thursday, May 8

Friends Read Book Club, Discuss what you are reading/ Refreshments, 6:30-7:30pm, Paw Paw Library

Saturday, May 10

Indoor Flea Market, 9am-3pm, Kalamazoo County Expo Center

Saturday, May 10

Internet Users group, bring Smart Phones, 10am-Noon & questions, Paw Paw Library

Saturday, May 10

Art Detectives: We Are Definitely

Human, 10:30-12pm Kalamazoo Institute of Arts

Monday, May 12

Parchment Book Group: West With Giraffes by Lynda RutLedge, 6pm, Parchment Library

Thursday, may 13

The Heartbreak Book Club Love, Lists and Fancy Ships By Sarah Grunder Ruiz 6:30-7:30pn, Paw Paw Library

Wednesday, May 14

Birds & Coffee Chat on Zoom Bird Beaks, 10-11am birdsanctuary@kbs.msu.edu

Wednesday, May 14

Dungeons & Dragons: Bravo Team Adult Evening Session, 5-8pm, Richland Library

Thursday, May 15

STEAM, hands-on/problemsolving, 6-7pm, Vicksburg Library

Thursday, May 15

Artful Evening: Building CommUnity Through Art & Music, 6-7pm, Kalamazoo Institute of Arts

Thursday, May 15

Slaptail Nation Presents: Slap Your Tail Comedy- Open Mic Doors open 7pm, show 7:30pm Dormouse Theatre, Kalamazoo

Fri., May 16 – Sat., May 17

Portage Garden Club Annual Plant Sale, Fri. 7am-5pm, Sat. 8am-3pm, 2732 Kalarama Ave.

Friday, May 16

Vicksburg Library @ The Vicksburg Farmers Market In the Pavillion, 2-6pm

Friday, May 16

Speed Friending for Adults 6-7pm, Richland Library

Saturday, May 17

Growing Community Garden Earth Day/Spring Garden Festival 9am-4pm, Sunnyside United Methodist Church, 2800 Gull Rd.

Saturday, May 17

Mac N Cheese May-hem, 11am2pm, Downtown Kalamazoo

Saturday, May 17

Music Morning: Clarifoura 11am12pm, Kalamazoo Nature Center

Thursday, May 19

STEAM, 11am- Noon Vicksburg Library

Tuesdays, May 20,27

Portage Garden Club Weekly Plant Sale, 9am-1pm, 2732 Kalarama Ave., Portage

Tuesday, May 20

Lego & Duplo Club, 1-2pm & 5:30-6:30pm, Vicksburg Library

Tuesday, May 20

Portage Garden Club Evening Plant Sale,5-8pm, 2732 Kalarama Ave., Portage

Wednesday, May 21

ArtBreak: Mies van der Rohe’s Democratic Vision: A Century of Community Engagement At Kalamazoo Institute of Arts Noon – 1pm, 2pm Book Discussion: Any Person is the Only Self 2-3pm

Wednesday, May 21

Main Street Mysteries & Thrillers: The Lost Man, 6pm Presented by Vicksburg Library Meet at Main St. Pub, Vicksburg

Thursday, May 22

Teen Break & Bulldog Break, Crafts, games, activities, treats 2:45-5:45, Vicksburg Library

Thursday, May 22

Book Discussion: Searching For Van Gogh, 6-7pm Vicksburg Library

Thursday, May 22

Kalamazoo Trivia Night, 6-8pm, Kalamazoo Institute of Arts

Friday, May 23

Friday at Celery Flats In Portage, music, Food & fun! 5-8pm

Saturday, May 24

Grief Circle, 10am-Noon Rootead Kalamazoo

Tuesday, May 27

Mystery book Club: The Man Who Dies Twice by Richard Osman, 6:30pm, Biggby, Coffee Parchment (sponsored By Parchment Library)

Tuesday, May 27

Hiking 101: North Country Trail, 6:30pm, Richland Library

Wednesday, May 28

Silent Book Club, 1:15pm, Parchment Library

Thursday, May 29

Between the Lines Book Club: The Lion Women of Tehran By Marjan Kamali, 6:30-7:30pm Paw Paw District Library

Friday, May 30

Vicksburg Historic Village Movie & library giveaway Movie: “UP,” starts at dusk