Good News April 2024

Remember When Eckrich (Peter Eckrich and Sons, Inc.)

Peter Eckrich began creating sausages in a small store in 1894 in Fort Wayne, Indiana in 1894. Before long, Eckrich became the largest meat producer in the country.

Eckrich has a long-standing reputation for their high-quality smoked and fresh sausage, luncheon meats, frankfurts and specialties such as Braunschweiger and Canadian Bacon.

Peter Eckrich, an Immigrant from Waldsee, Germany, arrived in America in 1881, at the age of 17 to seek his fortune. He began working with the railroad, before opening a corner store in Fort Wayne, Indiana in 1894, creating many of the sausages he enjoyed in his homeland.

Peter married Barnadine Hilker in 1888, and together they had eleven children. All of the children worked for the family business, helping deliver meat to customers.

The Eckrich Company became a wholesaler in 1907 and incorporated in 1925 with Peter and his sons, John, Clement, Henry and Herman, forming Peter Eckrich and Sons, Inc.

Eckrich and Sons opened their first plant in Kalamazoo in 1926 after acquiring the Piper’s Arctic Ice Cream Plant, a small stone building on East South Street. Peter’s second oldest son, Clement, managed the plant. The Kalamazoo plant originally produced smoked and Polish sausage. Kalamazoo, along with their other plants,

had its own technical department, trained inspectors and technicians and quality control laboratories.

Within a year, Eckrich outgrew the first plant and constructed a new one at 645 Second Street along the railroad tracks. General offices moved from Fort Wayne to Kalamazoo in 1930. The Kalamazoo plant was remodeled in 1939, becoming the most advanced plant in the industry.

During an open house event at Eckrich, for Michigan Food dealers on December 7, 1941, reports came of the attack on Pearl Harbor with the prediction of war would soon be declared. The event promptly ended and the plant emptied.

World War II brought significant changes to Kalamazoo operations. Many employees were drafted for military service and women were then hired for plant work. The government became the country’s biggest meat buyer to feed Army & Navy personnel and consumer meat use grew scarce. To secure business in Kalamazoo, Eckrich sometimes made other foods such as baked beans, potato salad and chop suey.

Kalamazoo celebrated the end of the war in 1945 and growth at Eckrich resumed. In 1957, the Kalamazoo plant became the first Eckrich facility with federal inspection, allowing products to be shipped to and sold in other states.

The Kalamazoo plant employed

between 400-500 people, depending on the season. Eckrich was honored for their safety record in 1945 and again in 1965, celebrating one-million man-hours without a lost-time accident.

With Eckrich’s continued growth, the Kalamazoo plant expanded in 1952 and again in 1960. The huge former plant still exists, which is located off Portage Street between Second and Walnut streets. The sign for Paragon Storage is presently on the building.

In 1965 Jimmy Hoffa, head of the International Brotherhood of Teamsters, which had represented the Eckrich plant for over 20 years, came to Kalamazoo to negotiate a new contract after Eckrich employees voted against accepting the new Teamsters contract. In addition, Packinghouse Food and Allied Workers, AFl-CIO was vying for their representation. Hoffa, with his fiery personality, spoke to 350 Eckrich employees and successfully won the next vote. Hoffa negotiated a new 3-year contract, which gave workers an additional 6 cents an hour.

Eckrich didn’t do the slaughtering and bought only inspected cuts of beef and pork rounds, chucks, flanks, ribs, hams and pork shoulders.

Production occurred in Chicago and then the meats were shipped to their processing plants. Plants were located in Kalamazoo and Quincy, Michigan, in Freemont, Ohio and in Chicago. They used modern processing and packing methods and were under strict, self-imposed sanitation standards.

Major distribution of Eckrich products was in the Midwest until the mid- 1960’s, when they brought products to important metropolitan areas from Baltimore to Phoenix

Founder, Peter Eckrich, died at the age of 78 in 1942 and his descendants continued as the sole owners

until 1969.

Stock was offered for public sale from 1968-1971, before the merger with Beatrice Foods Co. was announced. Henry Eckrich died at age 67 in 1971 before the merger was completed in January 1972.

In June 1985, the name on the Kalamazoo Plant changed from Peter Eckrich & Sons, Inc. to Beatrice Meats, Inc. The Eckrich name remained on the meat packaging.

The Kalamazoo plant closed in 1997.

In the late 1980’s – 1990, sale of many of Beatrice Food brands were sold to ConAgra, including Eckrich. ConAgra sold Eckrich in 2006 to Smithfield Foods, becoming SwiftEckrich.

The Eckrich name continues to celebrate the craftsmanship, care and pride began in Peter Eckrich’s little Indiana shop 130 years ago.

Jackie Merriam

Sources: KG 3/12/62, KG 9/10/63, KG 1/8/65, KG 3/1/65, KG 3/5/65, KG 9/16/65, KG 1/6/66, KG2/22/66, KG 5/1/67, KG 6/24/85, Echrich Echo Vol 9, No. 4 - October 1997, Processed and Prepared Food February 1980

Time to Put NestboxesUp

Bluebirds, Wrens, House Finches, White-Breasted Nuthatches, Great-Crested Flycatchers, Titmice, Black-Capped Chickadees, House Sparrows, Tree Swallows, Woodpeckers, Owls and Wood Ducks are attracted to nesting boxes. The box must be well ventilated, well insulated (3/4”-1” thick cedar), predator resistant and easy to clean (side opening is the best for cleaning, checking for blowflies and monitoring). Most often you will have two or even three nestlings in one year.

Every species of bird has an instinctive pattern of nesting, and with very few exceptions, will have only one kind of nesting behavior. Some birds prefer building a nest in the branches of shrubs or trees; some will only build a nest on the ground; others will only use a cavity, such as a tree hole or a nook of a building.

Birds that use nestboxes, or birdhouses, are those that would ordinarily use a cavity in a dead tree or a snag in the wild. These birds are referred to as cavity-nesting birds, and most are likely to live in areas with mature trees.

Habitat is the single most critical factor in whether or not you will be successful in attracting certain bird species. The kinds of trees and vegetation - both on your property and in the surrounding area - will determine what kinds of birds will nest on your property.

Nestboxes should go up in the early spring. Birds start sorting out nesting territories even before warm weather hits, so your nestboxes should be in place as early as possible. For the majority of birds, nesting season begins in April and continues through June and July.

For best results, nestboxes should go on a tree, pole or fence. For most woodland species, it is helpful if you

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mount the nestbox within ten to fifteen feet of shrubs or other trees so that the nesting birds will have a nearby perching spot. We do not recommend houses with a perch near the entrance hole since perches primarily assist only House Sparrows. Cavity-nesting birds are perfectly happy clinging to the outside of the box - exactly what they would do in the wild when using a tree cavity.

Providing nesting material is another way to encourage birds to choose your location. Now is the time to start making it available to them. Don›t forget to remember to refresh your supply for later nesters in the spring. Do not give dryer lint to your birds for nesting. The dryer lint has no strong structure and easily falls apart.

Most birds prefer boxes mounted between five and twenty feet above the ground and faced so that the entrance hole is away from the prevailing winds. Many birds are very territorial, especially during nesting season. Place boxes away from feeder activity or high-traffic areas around your house. When placing bluebird boxes for Bluebirds, studies have found putting a second box 10-20’ from the first box promotes a tree swallow family to take one of the boxes while the bluebird family will take the other. These birds work together to ward off another family of their own species and house sparrows.

Nesting birds are vulnerable to many predators during nesting season. Raccoons, squirrels, cats, snakes and other birds will all prey on eggs or nestlings. Baffles can keep raccoons, squirrels and sometimes cats from getting to nest boxes if the pole or tree is isolated and not accessible from nearby structures or branches of nearby trees. Some nestboxes are

made with a thick block of wood surrounding the entrance hole to make it more difficult for predatory mammals to reach in and get the eggs or nestlings inside.

House Sparrows and European Starlings are two non-native bird species that were imported from Europe in the last century. They are extremely aggressive nesting birds and will drive off native bird species from available cavities or nestboxes. In some cases, they will kill the existing bird nestlings in the box or even the parent birds in order to claim the space and eliminate the competition. If these birds attempt to take over a

nestbox, you can repeatedly remove their nesting material to discourage them. Starlings will not fit into a 1 1/2» entrance, but most other desirable birds will. Check boxes in the spring - remove mouse nests. Don›t be afraid to check boxes frequently (once a week). Gently tap the box first to give the adult bird inside a chance to leave before you open it. It is not true that adult birds will abandon the nest if you touch it or even the nestlings. Do not check the box one week before birds fledge.

Bill Stovall, Stovall Bird Feeders & Houses

The Cookie Lady

While growing up, a few of my friends lived in a nearby neighborhood with a woman they referred to as the “cookie Lady.”

The Cookie Lady was a popular stop for the neighborhood kids each day when they got off the school bus. One Friday, my friend, Nancy, who lived in that neighborhood was having a sleepover for her birthday. The birthday attendees got permission to ride the bus home with her. I was excited for the birthday party, but just as excited to meet the Cookie Lady, whom I had heard so much about.

The party group headed straight to the

Cookie Lady’s house from the bus stop. We all crowded onto her porch and rang the bell. Within seconds, like magic, a sweet, elderly women, opened the door and greeted us. She held out a plate, with a variety of cookies, and offered one to each of us.

Fifty years later, I still hold on to the memory of this thoughtful woman who made an impact on the neighborhood children with this generous gesture.

I now realize that the cookies were not only a gift to the children, but the children were a gift to the Cookie Lady each day when they rang her doorbell.

Jackie Merriam

Graphic Designer: Lauren Ellis

Editor and Publisher: Jackie Merriam

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Cover Photo courtsey of Laura Kurella

be ART ful

As I reminisce on the past six years of this artistic journey of mine, three reoccurring themes emerge as the guiding forces behind my passion and contributions: art, inspiration

and love.

Art, in its various forms, holds a profound significance in our daily lives, serving as a catalyst for nurturing originality, embracing diversity

and fostering innovation. It stands as an ever-present teacher, continuously imparting lessons and instilling within us a love for learning. Through its diverse expressions, art sparks curiosity, encouraging us to explore different perspectives and remain open to the unlimited possibilities that surround us. Art transcends rigid definitions, encompassing anything in visual form that rises from the depths of human imagination and creative skill.

Living an artful life is a journey marked by discovery, characterized by moments of experimentation, failure, growth and ultimately, success. It becomes an extension of our very identities, offering a canvas upon which we can intimately communicate our innermost thoughts, feelings and experiences. In the words of Thomas Merton, “Art enables us to find ourselves and lose ourselves at the same time,” illustrating its capacity to both reflect and transcend the complexities of human existence.

Love, as the driving force behind both art and inspiration, permeates every aspect of our creative endeavors. It serves as the wellspring from which our most inspired creations flow, injecting our work with depth, meaning and authenticity. Each creatively inspired experience becomes a reflection of our unique journeys, shaping and defining who we are as individuals. Embracing our personal styles and passions allows each one of us to lay claim to the title of artist. When we create from a place of love and genuine passion, our art reso-

nates with others on a profound level, fostering connection, understanding and appreciation.

As Romero Britto powerfully stated, “Art is too important not to share.” It is with this sentiment in mind that I have made every effort to share my love of art with each and every one of you over the years. Through these articles, I have sought to inspire, encourage and uplift by providing an abundance of positivity and creativity. I always want you to remember that inspiration is everywhere and art is for everyone. Follow your passions and do what you love, believing in yourself.

As I bid farewell, I am filled with gratitude for the love and support you have shown me. It has been an honor and a privilege to serve as your monthly “beARTful” writer and I am eternally grateful for the opportunity to share my passion with such a vibrant and creative community.

In closing, I am excited to introduce my dear friend, Amy, who will be continuing the artistic articles in the Good News paper. I have no doubt that you’ll fall in love with her talent just as much as I have. From my heart to yours, xo -Bridget

Email:

bridgetfoxkzoo@gmail.com

Social:

https://www.instagram.com/ bridgetfoxkzoo

Gallery:

MRC artWorks | 330 S. Kzoo Mall | Kalamazoo

Mon-Wed: 9-4 | Thu-Fri: 9-7 | Sat: 11-4

The word “serendipity” is one of my favorite words both for its lyric sound and for the intriguing concept behind its meaning. The word serendipity conveys something fairytale-like and denotes the phenomenon of almost magical discovery–which the origin of the word reflects.

The root of the word “serendipity” is “Serendip,” which refers to an old name for Sri Lanka. The term “Serendip” comes from the Persian fairytale “The Three Princes of Serendip,” in which the protagonists make unexpected discoveries through chance aided by their astute perception. Inspired by this tale, English writer, Horace Walpole, coined the word “serendipity” in 1754 to describe the phenomenon of fortunate discoveries through happenstance.

Serendipity refers to the occurrence of fortuitous or unexpected events by chance, that often result in beneficial outcomes. It is the experience of finding something valuable or desirable while not specifically searching for it. Serendipity can occur in all aspects of life, such as science, creative endeavors, or everyday situations. It emphasizes the role of luck, coincidence, and open-mindedness in revealing breakthrough insights.

American scientist Louis Pasteur, once said, “Chance favors the prepared mind.” His quote fully captures the concept that individuals who are knowledgeable, observant, and ready to recognize opportunities, are more likely to benefit from fortunate occurrences or chance encounters.

The discovery of penicillin is one of the most iconic examples of serendipity in scientific history. In 1928, Scottish bacteriologist, Alexander

Fleming, was studying bacteria in his laboratory in London. Returning from a two-week vacation, he noticed a petri dish containing Staphylococcus bacteria had been contaminated with mold. Despite the initial frustration, Fleming observed that a clear area surrounding the mold appeared to be free of bacterial growth. This observation led him to identify the mold as Penicillium and recognized its antibacterial properties. This accidental encounter led to the discovery of penicillin, the world’s first antibiotic. It revolutionized medicine and saved countless lives by treating bacterial infections. Fleming’s serendipitous discovery not only transformed modern medicine but also emphasized the role and impact of chance encounters in scientific discovery.

Another serendipitous discovery is probably in your kitchen. The invention of the microwave oven goes back to 1945 when Percy Spencer, a Raytheon engineer, encountered an unexpected incident during an experiment with radar technology. While conducting tests on a new vacuum tube called a magnetron, Spencer noticed that a candy bar in his shirt pocket had melted. Intrigued by this, he further experimented by placing popcorn kernels near the magnetron and witnessed them popping. Spencer went on to develop the first microwave oven utilizing microwave radiation to heat and cook food.

In 1879, Constantin Fahlberg, a chemist working at Johns Hopkins University was researching coal tar derivatives. He forgot to wash his hands before dinner after a day in the lab and noticed his dinner rolls tasted unusually sweet.

Realizing the sweetness came from a compound on his hands, he identified it as anhydroorthosulphaminebenzoic acid–we call it Saccarin. Fahlberg’s accidental discovery led to the development of

artificial sweeteners which quickly transformed the food and beverage industry.

Rogaine is a brand name for the medication minoxidil used to treat hair loss (baldness). Rogaine’s discovery in 1988 also has a serendipitous component. Originally developed as a medication for high blood pressure, researchers noticed patients using minoxidil exhibited unexpected hair growth as a side effect which led to further research and the development of minoxidil to promote hair growth and treat baldness and marketed as Rogaine.

In 1968, Spencer Silver, a chemist at 3M, was working to develop a strong adhesive. Rather than strong, he created a weak, pressure-sensitive adhesive instead. Despite the failure, Silver recognized its potential. Several years later, in 1974, another 3M employee, Art Fry, attended one of

Silver’s seminars and remembered the adhesive’s properties. Fry, a member of his church choir, used that insight to create bookmarks for his hymnal that would stick without damaging the pages. We now know his bookmarks as Post-it Notes.

Serendipity has long played a crucial role in innovation and the marvel of the human mind by showcasing the collaborative power of chance, curiosity, and preparedness. Perhaps that first time an ancient humanoid struck two rocks together and produced a razor-sharp edge, it launched the dawn of tool making–which in turn, sparked further human innovation.

In our next issue, I will share another serendipitous discovery and the story of the person, with ties to Kalamazoo, who made it.

James D. Coppinger

T The Other Side of Disappearing he Side Kate Clayborn (Kensington Books)

Four lives collide: two sisters whose mother deserted them 10 years ago to run off with a con man, a podcaster working on the case, and a journalist with a mission. The mystery—where did their mom go?—meshes neatly with the group’s clashing goals as they follow the woman s trail across the country. This beautifully written novel is a thoughtful look at the many faces of love

—Beth Mills, New Rochelle Public Library, NY

NoveList read-alike: Love in the Time of Serial Killers by Alicia Thompson

Ev Everyeryone Is W one Watching atching Heather Gudenkauf (Park Row)

Five people are brought together to be game show contestants with a prize of ten million dollars They are to live in tense isolation as the show is broadcast to the world and secrets begin to be revealed amongst them. The show won't end until their secrets are all uncovered. This is a delicious book to be devoured in one binge reading session.

Happil Happily Ne y Nevver A er After fter Lynn Painter (Berkley)

James: A No James: A Novveel l Percival Everett (Doubleday)

In this superb counterpoint to Adventures of Huckleberry Finn, we get the point of view of the enslaved character Jim. Through Jim's eyes, readers experience many of the familiar events from Twain's novel. However, this narrative reveals more details and realities of the horrible state of slavery. With added storylines of Jim’s humor and family dedication, this book stands out as an illuminating addition to the American classic

—MarySue Waterman, Westport Library, CT

NoveList read-alike: Demon Copperhead by Barbara Kingsolver

T The Gr he Great Divide: A No eat Novveel l Cristina Henríquez (Ecco)

Set during the construction of the Panama Canal, this novel captures the lives of the people in the canal's orbit: locals, laborers, and a doctor studying mosquitoborne illnesses. An atmospheric and compelling novel filled with characters that leap off the page and into readers’ hearts

—Rachel Rooney, Mid-Continent Public Library, MO

NoveList read-alike: How Much of These Hills Is Gold by C. Pam Zhang

Swift and Saddl Swift Saddled: ed: A Rebe Rebel Blue Ranch No l Ranch Novveel l Lyla Sage (Dial Press)

T The My he Mystery Writer: A No stery Novveel l Sulari Gentill (Poisoned Pen Press)

This intriguing mystery delves into the world of book publishing. Theo is an aspiring author who meets one of her childhood idols, Dan. As they grow closer, Dan is murdered and Theo becomes embroiled in scandal and conspiracies as she tries to solve his murder and outrun those who mean her harm—before she or someone she loves is next This novel has a million twists that will keep readers guessing until the last page

—Lauren Maxwell, Geneva Public Library District, IL

NoveList read-alike: Under Lock and Skeleton Key by Gigi Pandian

By Byee, Bab , Baby: A No y: Novveel l Carola Lovering (St. Martin's Press)

Longing to reconnect with her best friend, Billie West stalks her on Instagram, and in one desperate moment takes her friends' infant baby, only to return her a few hours later anonymously. Can she reconstruct her life and live with the consequences of her rash decision, or has she destroyed everything that was good in her life?

—Jennifer Winberry, Hunterdon County Library, NJ

NoveList read-alike: The Perfect Ones by Nicole Hackett

L Listen f isten for the L or the Lie ie Amy Tintera (Celadon Books)

Sophie Steinbeck finds out that her fiancé has cheated on her and wants to end the wedding. She hires a Professional Objector, Max, whose whole purpose is to show up and yell "I object!" When Sophie joins his team, they realize they are attracted to one another. What a funny, sweet, and hot romcom! Definite stars for Sophie's elderly

The second book in the Rebel Blue Ranch series is a swoony and sweet smalltown romance. Readers who like found family, emotionally intelligent couples, and just overall cuteness will look forward to more in this quick-read cowboy romance

Lucy murdered her best friend, Savvy—at least that's what her small town believes. When a podcaster comes along searching for the truth, Lucy finally confronts the past. A cast of morally corrupt characters lead readers on a wild goose chase to solve the murder and the mystery of Lucy’s missing memories

—Beth Emmerling, Enoch Pratt Free Library, MD NoveList read-alike: The Golden Spoon by Jessa Maxwell

—Joy K., Free Library of Philadelphia, PA

NoveList read-alike: Tastes Like Shakkar by Nisha Sharma

heart of the home

The Whispers in the Walls

Gut it! Gut it all!That was my first thought when I walked into the kitchen of the little red farmhouse. That was in the spring of 2012, when I first moved to what I now call Z Acres. The house was small, more of a cottage, and it was built in 1932, surrounded by 10 lush acres that included a barn, a shed, and a quirky cottage on a hill, nestled in the woods and with all mismatched and misaligned windows. There was even a pond in the front yard. What more could I want?

Well, I could ask for a more modern kitchen, I thought. My eyes widened when I first saw the vintage stove that dated back to the 1800s. Oh, that had to go. How could I possibly cook on that old thing? The cabinets were constructed from old barn boards and painted white. The walls were deep burgundy with one accent wall covered with yellow wallpaper dotted with red cherries. The ceiling was white tin. The wooden plank floors were well worn from many footsteps over many decades. And where did that lamp come from? It was hand-painted with an actual

reproduction of this very farm.

I was moving from a contemporary home in the suburbs, decorated in a modern, minimalist style. All clean lines and earth tones. This place was a shock with its ultra country ambiance, not at all “me.” The kitchen, most of all, seemed to be out of a different time. And, pul-leeze, that STOVE!

Yet my real estate agent hadn’t even stepped over the threshold before I had turned to her and said, “Do you have the paperwork with you? I’ll sign.”

This place spoke to me. And I soon realized I could hear the whispers of this old farmhouse more distinctly every day. Over my lifetime, I have had more than 30 addresses over several states and in two countries. Yet no place felt like Home, with a capital H, more than Z Acres. I planted my flag here and vowed that this would be my last move.

Over the coming weeks, months, years, I abandoned any preconceptions I may have had about my personal style. I came to understand that every house, every home, has its

own style. The little red farmhouse would look ridiculous, decorated as some modern abode. It spoke of many years before I ever arrived here. It whispered the history of previous owners. It told stories of its surroundings and how it had adjusted to this countryside.

I did not gut the kitchen. All these many years later, the walls are still deep burgundy. The cherry wallpaper remains. And the stove? Once I overcame my fear of having to light its propane flame on one side with each use or learned how to feed it wood on the left side to bring up the tempera-

ture for the oven, I fell in love. I love cooking on my vintage stove, and my meals have never tasted better. I can’t imagine my kitchen without it.

Likewise for the rest of this little farmhouse. Every room has its own distinct spirit. I learned to tune my ear to hear what the house had to say, and I followed its lead. After all, a homeowner shouldn’t force her own ways on a house. It’s a relationship, and to get along, we listen to each other. I adjusted to my home and my home has adjusted to me. And I won’t ever leave.

Zinta Aistars

Exceptional Neuro Care

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Learn more at bronsonhealth.com/neuro

May we never stop loving all the simple things in life. Like flowers, the country, and animal kisses. –April Peerless Spring has sprung, which means babies everywhere. Of the feathered, furry, and hooved kind. Goslings. Ducklings. Chicks. Bunnies. Calves and colts, too.

Promises and hope of new beginnings abound everywhere. And if we are lucky enough, we have the potential to gain a new friendship or two.

For some, a treasured Easter childhood memory is finding hidden eggs. Young lives believing in magic, filled with awe that while they slept, a gigantic rabbit hopped through the yard or inside rooms of the house, placing assorted shades of pastel-colored hard-boiled eggs out of sight.

And wow, double the excitement if the hidden eggs were plastic and when opening them, additional surprises poured out. Jelly beans, chocolate, maybe even coins or a dollar bill.

As a young girl – a very lucky and spoiled one, I might add – the Easter Bunny would bring me a baby rabbit. I would hold my special easter basket surprise for hours. A black bunny with white tipped feet became my friend Nettles. Cherry was my white furred, big pink eyed friend.

Some of my other childhood friends that formed from their babyhood included Mountain Dew, one of my cats. Mountain Dew accepted my enjoyment to push her around in a stroller as if she was one of my dolls. Given her nature as a feline,

she certainly had the right to resist such a mode of transportation. The cool thing is when a bond forms between friends, compromise and acceptance link the relationship.

There was Nibbles, Sugar’s colt. I tried to be friends with Nibbles. This feisty, befittingly named pony did not play nice. If I turned my back on her ever so briefly, she would bite it. Perhaps for an adult it felt like a nibble, but for a little girl it felt like we should have named her Ouch!

As an adult, Pip Squeak the mallard duckling became besties with our German Shorthaired Pointer, Hans. Pip Squeak was the runt among a flock hatched in an incubator when their nest was rescued before haying equipment found it. Pip Squeak’s

siblings were overtaking the dinner table hindering Pip Squeak’s ability to grow, so we gained a feathered house guest until he could gain height and weight for flight.

Our upland bird dog gained a shadow, as Pip Squeak followed his best friend everywhere Hans walked in the yard. Pip Squeak was super happy with his best friend when Hans shared his kiddy pool. Oh, how Pip Squeak would dive and swim circles as fast as his webbed feet would paddle while his best friend sat at the pool and kept watch.

Promises and hope of new beginnings abound everywhere. And sometimes we are lucky enough to gain a few friends.

Christine Hassing https://christinehassing.com

THE PIZZA CAPITAL OF THE WORLD

Detroit, Michigan? The pizza capital of the world?

Based on both taste and popularity, I think the city has earned that title.

In addition to being the world’s automotive capital, Detroit was a major cigar center in the late 19th and early 20th centuries, and the “Arsenal of Democracy” during World War II. With Motown, it was one of the planet’s music capitals in the 1960s and ‘70s.

Add “Pizza Capital of the World” to the list.

Four of the world’s 20 largest chains of pizza restaurants were founded in the Detroit area. The largest, Domino’s, was founded by Tom and James Monaghan in Ypsilanti in 1960. Domino’s has nearly 20,000 locations worldwide with a revenue of $4.48 billion in 2023. The third-largest chain is Little Caesars, founded in Garden City in 1959 by Mike and Marian Ilitch. Hungry Howie’s, started on Telegraph Road in Taylor, is the 14th largest, with Jet’s Pizza of Sterling Heights coming in at Number 18.

Granted, Detroit wasn’t the birthplace of pizza. That distinction belongs to Naples, Italy, which created the dish 400-500 years ago.

Neapolitan pizza is typically baked in wood-fired ovens at 905 degrees for 60-90 seconds. But in addition to the predominance of Detroit-founded pizza restaurants globally, there are more than 3,000 pizzerias in Detroit. That’s one pizzeria every 1.58 miles.

And the Motor City isn’t resting on its pizza-making laurels. Around the country and the globe, a distinct style of pizza, Detroit-style, is in ascendance. According to Esquire magazine, Detroit-style is “one of the hottest food trends across America.”

The trade publication Pizza Today writes “Perhaps no pizza style has entered the public consciousness in quite the way that Detroit-style pan pizza has.”

Detroit-style was created almost 80 years ago, in 1946, by Gus and Anna Guerra at their restaurant, a former speakeasy then called Buddy’s Rendezvous. When some local tool and die makers visited Buddy’s and suggested using rectangular steel auto part pans as their baking pans, function—or rather flavor—followed form, as the rectangular shape became one of the key characteristics of Detroit-style pizza.

In addition to the shape, Detroitstyle is different from New York-

style, Chicago-style, and other pizzas in that the pepperoni and other solid toppings are applied directly to the dough, with the sauce then applied in wide strips over the toppings. The result is that the crust absorbs the flavors of the toppings during baking.

Detroit-style typically uses either mozzarella or Wisconsin brick cheese, a form of white American cheddar that’s cultured at higher temperatures than other cheddar. The cheese is spread from edge to edge, and the baking pan sides caramelize it at the edges, making it brown and crispy. The crust is lighter and crunchier than with New York or Chicago styles.

As a result of the proliferation of Detroit-style, Britain’s Daily Mail has written “Detroit is ready to take the mantle as America’s favorite pizza style.” Fox News has called Detroitstyle “America’s new favorite pizza,” with WXYZ News writing that in national surveys, Detroit-style “tops all other regional preferences.” Jet’s, Hungry Howie’s, Little Caesars and Domino’s have all launched their own

Detroit-style pizzerias, including Blue Pan in Denver, Brown Dog in Telluride, and Vice City and Square Pie City in Miami. Detroit-style pizzerias in New York City, Washington, D.C. and other cities are popular, and their pizzas have been reviewed in national publications. Detroitstyle has won first place in a number of competitions. Ryan Ososky, a Michigan native who’s now the chef at Dtown Pizza in West Hollywood, California, won the World Pan Pizza Championship in Las Vegas in 2021 and 2023.

Tony Ettwein

The caramelized crust and concave old world-style pepperoni of a Detroit-style pizza. Courtesy Hormel Foods.

Varieties of Buddy’s pizza and trademark salads. Buddy’s created Detroitstyle pizza in 1946. Courtesy WXYZ Detroit.

Local grocery stores now carry Detroit-style pizza made by DiGiorno and other companies. Courtesy

Relationships Some Men

Loneliness and vulnerability aren’t often discussed by men, but they feel lonely and vulnerable too. Men often neglect personal relationships as they focus on their careers. They may feel like they have things to say but may not have a person that they are connected with. Some men find friendships in high school or college that carry throughout their lifetime; however, they struggle to maintain these relationships as they find

themselves drifting from those social circles (Weiss, 2021). Men tend to bond over sports, fishing, competition, grilling etc. However, there are many men out there that don’t share these interests and have a difficult time finding a place that they fit in, especially when they rely on their partner to create their social life. This becomes quite noticeable when men find themselves divorced or widowed.

Oftentimes men would like to connect with others more, but they don’t know where to look or how to start up conversations to build more than just an acquaintance. Also, some men didn’t grow up with a father figure and are looking for a mentor to guide them through life. It seems to be more difficult for men to openly admit that they are looking for support, a mentor, or a friend.

How can a man find a mentor or friend to share their needs or feelings with? There are many ways in which one could find a mentor or friend. If you attend church, there are groups you could join. Watch the congregation to see if there is someone that you look up to or feel like you could see yourself palling around with, and reach out. Reaching out may feel scary especially if you fear rejection. If church isn’t your thing, check out your local Meetup. For the Kalamazoo area go to https://www.meetup. com/cities/us/mi/kalamazoo/. Other cities offer these groups as well. You will find groups with interests common to yours. It may be difficult to take the first step, but finding those connections are important as

relationships promote a healthier overall mental wellness. It is just as important for men to be able to have their support systems, mentors, and friendships.

Research has suggested that men that have strong relationships in their lives tend to be happier overall in their lives (Weiss, 2021). Loneliness can also impact physical health and can be a risk factor for smoking, obesity, high blood pressure, cardiovascular disease and stroke (Weiss, 2021). Men that have fewer relationships have been reported to account for 80% of successful suicides (Weiss, 2021). If you feel like you are having difficulty building relationships or struggling with self esteem/confidence, reach out to a local mental health professional. Mental health professionals can help you build self esteem, confidence, and work on your communications that may allow you the confidence to foster new friendships. Remember you’re worth finding a place that you feel like you fit in. All you have to do is invest in yourself.

Julie Sorenson LPC

PARENTING Could my child be on the autism spectrum?

YouTube, Instagram, TikToc and the Internet have done a good job putting mental health topics on the minds of people. They have not done as good of a job at accurately presenting mental health disorders because they are personalized or “ideographic” which means specific to the individual person. That is, there are some behaviors or features that are diagnostic and other behaviors and features that are simply correlated or go with some disorders. This is particularly true of autism spectrum disorders. There is good information and inaccurate information available on autism spectrum disorder.

First, autism spectrum is a neurodevelopmental disorder. To identify this disorder, there is evidence in early childhood of abnormalities of the autism spectrum type. This disorder does not develop in adulthood. The three core areas of abnormalities are: social communication, social interactions and restricted and repetitive behaviors and interests. Individuals on the autism spectrum have adaptive behavior delays in the social domain and typically overall adaptive behavior delay. Adaptive behaviors are everyday life behaviors that develop over time. These are things like making a phone call, saying hello when someone says “hello,” crossing the street after looking both ways, etc.

The following are examples of the type and quality of behaviors that may indicate autism spectrum disorder:

Abnormalities in social interactions—for example, hitting a child

that approaches, running away from a child that approaches, lack of interest in peers, lack of pretend play with other children (e.g., hide and seek), not responding to their name being called, lack of imitating cooking, cleaning, talking on the phone;

Abnormalities in social communication—for example, delay in speech after 3 years, lack of gestures, nodding, head shaking, limited facial expressions;

Restricted and repetitive behaviors and interests—for example, consistent rocking, pacing, talking about an interest so much that people ask them to stop talking or limit talking about the interest, and they continue to circle back to that topic, odd interests like smoke alarms, fire hydrants, fans, yellow items, toilets, repeatedly using an item for sensory input like a noise, visual stimulation.

To be diagnosed with a medical diagnosis of autism spectrum, a psychological assessment is completed. Observations lead you to seek assessment, and the assessment supports or refutes the conclusion of autism spectrum disorder. Assessment, much like medical assessment tools like blood labs, are founded on statistics. Assessment tools are standardized to help the clinician identify what is within reasonable or normal range compared to the larger population, and what is remarkably atypical. Behaviors in the above three core areas are assessed by licensed psychologists and often teams of professionals using different methods (questionnaires, interviews, standardized instruments) for different traits called the “multi-trait, multi-method assessment.” This process is the basis of psychological assessment science.

As with any mental health disorder, don’t just use YouTube, Instagram, TikToc to get information. Use medical sites like the following to read about a disorder:

https://my.clevelandclinic.org/ health/diseases/8855-autism

https://www.webmd.com/brain/ autism/default.htm

https://www.mottchildren.org/conditions-treatments/autism-spectrumdisorders

https://www.mayoclinic.org/ diseases-conditions/autism-spectrum-disorder/symptoms-causes/ syc-20352928

And organizations dedicated to accurate information and services for families:

https://autismallianceofmichigan. org/

https://www.autismspeaks.org/

https://nationalautismassociation. org/

If you have a child under 2 years who may be on the autism spectrum, ask your primary care physician to screen for autism spectrum (typically using the M-CHAT. Children can be screened for autism spectrum disorder by psychologists with specialized training. Adults suspected of being on the autism spectrum cannot be screened (instruments available on the Internet are not diagnostic); a full psychological assessment is needed.

Sheryl Lozowski-Sullivan, MPH, PhD Licensed Clinical Psychologist

Recipes Rhubarb Rendezvous

With both of us busily attempting to spit its bitter taste out of our mouths, we failed to realize that Mom was fast approaching.

A delicious delight that breaks through Michigan soil in early spring, fresh-picked rhubarb is so special that it makes everything it’s added to sing!

Whenever I think of rhubarb I recall an adventure I had with my sister, Nancy - my cohort (and leader) in childhood escapades.

Our “rhubarb rendezvous” came a year after my mother had planted some in the yard, along with an instruction, “Stay away from it!”

Since we were indeed curious youngsters, one early spring day we found ourselves admiring these fat crimson shoots bursting through the ground then growing so stoically. It was Mom’s rhubarb plant, but it had weird leaves and colors that set it apart from the rest.

Wondering why she thought it special enough to bother growing it got the better of us. Staring at its big, elephant ear-shaped leaves, we waved them about like fans and pretended to be like Cleopatra from the movie. Staring at those oh-so-ruby red stalks made them just too hard for two little girls to resist, especially after my sister Nancy dared me to bite into one.

I, being the younger, and very trusting sister complied.

“Yuck!” I shrilled while spitting out it, while its bitterly odd flavor refused to leave my tongue.

“This is awful!” I stammered. “Who would eat this?”

Surprised by my reaction, Nancy paused for a moment then said, “Well, maybe that piece wasn’t ripe enough. Here, try another,” as she placed another piece of it in my hand.

Foolish me tried it again, and sure enough, “Yuck!” I shrieked, spitting it out as far as I could.

“It’s just as awful!” I whined. “You try it,” I said as I pushed both the stalks she handed me back into her own hands.

Ever so cautiously, Nancy took the teeniest little bite humanly possible from the reddest of the two stalks and, in less than a split-second spit it out exclaiming, “Ugh, this is nasty!”

“What are you two girls doing?” she shouted, startling both of us. “I told you to leave that rhubarb alone!”

Looking downward in guilt, we both said, “Sorry, Mom. We promise to never touch it again,” and boy did we mean it!

With such a negative introduction, it might come as a surprise that rhubarb ever got the chance to cross my lips again, but it did, much later in life, and that occurred once I discovered that rhubarb possesses many health benefits!

Offering antioxidants like lycopene and anthocyanins, which help fight off disease, rhubarb also offers fiber, which benefits digestive health, helps lower cholesterol, and boost heart health.

Rhubarb provides a good source of vitamin K, which helps our blood clot, protect our bones, and help fight off liver and prostate cancers, too. Rhubarb is also a good source of the anti-aging Vitamin C, as well as calcium, potassium, and mighty magnesium, which is needed for a whopping 300 different enzyme systems that help keep our bodies running smoothly!

What I found most interesting is that yes, rhubarb can be quite flavorful too, especially when you are armed with some flavorful recipes.

The downside is that rhubarb has just a short season and gets woody and dry as the weather heats up.

Looking back on those carefree days with my dear sister Nancy makes me appreciate all the times we had together, especially now that she’s gone to that big rhubarb patch in the sky with Mom. Take some time to make some magical memories this spring with someone special.

Here now are some richly-rewarding ways to do so with your own rhubarb rendezvous -ENJOY!

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

Story

and photos by Laura Kurella

Uplifting Rhubarb Lemonade

Prep Time: 10 minutes; Cook

Time: 10 minutes; Cool Time: 30 minutes; Total Time: 50 minutes.

Yield: 6 servings

4 cups water

2 cups frozen rhubarb

1 cup quartered strawberries

6 tablespoons sugar

1/2 cup fresh lemon juice

Ice In a saucepan, combine water, rhubarb, strawberries and sugar over medium heat. Once it begins to boil, reduce heat to a simmer and cook for 10 minutes. Remove from heat and pour mixture into a

Reviving Rhu Tonic

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes.

Yield: 6 servings.

4 cups water

4 cups diced rhubarb

1 lemon, juice of 1/2 cup cane sugar or substitute In a large heavy saucepan, combine water and rhubarb. Bring to

a boil then simmer until tenderabout 10 minutes. Strain, pressing hard on rhubarb pieces to extract all the juice. Place in a pitcher then add the juice of one lemon and sugar - more or less - to taste. Allow to cool slightly then serve over ice in tall glasses. Store unused portions in the refrigerator.

Royal Rhubarb Cocktail

Prep Time: 15 minutes; Mature Time: 27 hours; Total Time: 27 Hours 15 minutes.

Yield: 14 servings

1 pound frozen rhubarb, thawed

3/4 cup sugar

1/2 cup chopped fresh basil, packed

heatproof bowl in the freezer for 30 minutes to cool. Meanwhile, in a pitcher, place fresh lemon juice and set aside. Once 30 minutes has elapsed, strain rhubarb mixture through a fine sieve into the pitcher, pressing with the back of a wooden spoon and then squeezing with hands, to release all liquid into the pitcher. Compost solids or reserve for another use. Stir well to combine and serve over ice. Store unused portions in the refrigerator.

6 ounces red wine vinegar

21 ounces gin

14 ounces club soda

3 1/2 ounces fresh lemon juice

14 lemon rind twists

Fresh basil leaves (optional) In a large bowl, combine rhubarb, sugar and 1/2 cup of basil. Using the back of a wooden spoon or muddler, mash fruit and basil well, releasing its oils and juices. Cover tightly, then refrigerate for 24 hours. Remove from refrigeration, stir in vinegar then cover tightly and refrigerate 3 more

hours. Remove from the refrigerator, stir well then strain through a fine-mesh sieve while pressing on solids. Once liquid appears to have been removed, use your hands to squeeze any remaining liquid from the solids into a strainer. Compost solids or reserve for other use. Bottle juice in a sterile airtight container and keep chilled.

Store unused portions in the refrigerator.

To prepare a cocktail, into a cocktail shaker filled with ice, combine 1 1/2 ounces gin, 1 ounce of the rhubarb-infused liquid, 1 ounce club soda and 1/4 ounce fresh lemon juice. Cover tightly and shake vigorously 30 seconds; strain into a tall, Collins glass then garnish with a lemon twist and fresh basil sprig, if desired.

Recipes

Rewarding Rhu Bars

Norwegian Rhubarb Pudding

Prep time: 15 minutes; Cook time:15 minutes; Rest time: 3 to 4 hours;

Total working time:30 minutes.

Yield: 6 servings.

1 3/4 cups water

3/4 cup cane sugar

1 1/2 pounds fresh rhubarb, cut into 1/2-inch pieces

1/4 cup cold water

3 tablespoons arrowroot powder (or cornstarch)

1/2 teaspoon pure vanilla extract

1 cup chilled heavy whipping cream

2 tablespoons powdered sugar

In a 2-quart saucepan, heat 1 3/4 cups water and 3/4 cup sugar, stirring occasionally, until it boils. While boiling, stir in rhubarb, bring back to a boil then simmer, uncovered, until rhubarb is tender - about 10 minutes. In a small cup, combine the 1/4 cup

of very cold water and the cornstarch, blending well until arrowroot powder (or cornstarch) liquefies. Stir into rhubarb mixture then heat to boiling while stirring constantly. Boil while stirring for a full minute then add the vanilla extract. Pour into the serving bowl the cover and refrigerate until chilled – about 3 to 4 hours.

Before serving, in the bowl of an electric mixer fitted with a whisk attachment, beat whipping cream until stiff then add 2 tablespoons powdered sugar and a dash of vanilla, if desired. Place cream in a decorators’ piping bag and chill in the refrigerator until serving pudding. To serve pudding, spoon pudding into six dessert cups then pipe with a generous topping of whipped cream.

Rhu-berry Pie

3 eggs, beaten

1 1/4 cups cane sugar

1/4 cup all-purpose, unbleached flour

1/4 teaspoon fine sea salt

1/2 teaspoon nutmeg

2 1/2 cups rhubarb, red, 1-inch slices

1 1/2 cups strawberries, fresh, sliced  1 tablespoon butter

1 nine-inch pastry crust plus 1 lattice top

Prep time: 20 minutes; Baking time:40 minutes; Total time:60 minutes. Yield: 8 servings. Preheat the oven to 400 degrees. In a small bowl, combine eggs, sugar,

flour, salt, and nutmeg. Mix well then set aside. In another bowl, combine rhubarb and strawberries then set aside. Line a nine-inch pie plate with pastry then fill it with fruit mixture. Pour egg mixture over fruit then dot with butter. Top with lattice crust, crimping edge high then place in preheated oven (on a baking sheet to catch drips) and bake for about 40 minutes or until the center of the pie begins to bubble. Cover the edge of the pie with foil if it begins to get too brown. Cool then serve warm, room temperature or chilled.

Prep time: 5 minutes; Bake time: 55 minutes; Total time: 60 minutes. Yield: 16 servings.

1 cup unsalted butter, room temperature

2 cups all-purpose flour

1/4 teaspoon unrefined sea salt

1 teaspoon pure vanilla extract

1 1/4 cups granulated sugar, divided use

1 1/2 cups diced rhubarb (about 3 stalks)

1 cup strawberries, hulled and sliced

1 tablespoon pure lemon juice

2 tablespoons cornstarch

Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment paper or foil, leaving a 2-inch overhang on two sides, then mist with cooking spray.

In the bowl of an electric mixer, combine butter, flour, salt, vanilla and 1 cup of the sugar. Blend on medium-

low speed until mixture resembles coarse crumbs. Spread 1/2 of the crumb mixture evenly over the bottom of the prepared pan then press down.

In a large bowl, combine prepared rhubarb with prepared strawberries, lemon juice, cornstarch, and the remaining 1/4 cup sugar. Mix well then spread gently and evenly over the crumb crust in the pan. Sprinkle remaining crumb mixture over top of fruit evenly then place pan in preheated oven. Bake for 45 to 55 minutes or until the pan is bubbly and browned. Let the pan cool completely on a wire rack before handling. Once cooled, using paper or foil overhang, carefully lift bars out of the pan. Peel back paper/foil and cut into 16 squares, or 9 for larger servings. Serve at room temperature.

SPRING is back! We are pleased to feature an interview with one of Kalamazoo’s (and the region’s) best vintage sellers: Jodi Pleasant, owner of Sizo & Peny Vintage. For years Sizo & Peny has been growing into a well-known and respected shop –regional market events, holding space in shops around the state, recently opening a NEW and BEAUTIFUL studio in Downtown Kalamazoo (Park Trades Center – Studio 202 | 326 W. Kalamazoo Ave. Kzoo, MI 49007) … Jodi does it all!!! We have been so pleased to witness her growth inside our Vintage in the Zoo Market events and beyond – and to become great friends. ��

Thankful for this amazing community of vintage sellers! Support small / sustainable!

Give a short bio:

Originally from Fort Wayne Indiana, my husband’s job brought us here almost 5 years ago, we love it! I was a hair stylist, but also had been collecting vintage for about 8 years before the move with the idea of opening a shop someday. When we moved, I decided to retire from hair and try it out! So glad I did. Kalamazoo could not have been a more perfect place for me to take on this new venture. Vintage in the Zoo events have been a godsend, as has finding a good studio space in the Park Trades Center. My studio helped with the development of Sizo & Peny – originally, I was on the 4th floor of the building, but I recently opened a brand-new space on the second floor. I adore it!

What led you to vintage and been buying how long?

Like most vintage sellers I fell in love with thrifting, and the thrill of hunting for old, unique, quality clothing. It’s my absolute favorite thing to do and how I spend all my spare time. I’ve since branched out into other ways of sourcing, but ya know- it started at the thrift! I›ve

been selling over four years and collecting for about 12 years.

What ignited your passion?

I can’t remember how I got into thrifting or vintage. Not many people around me did it, and there definitely weren’t thrift hauls all over the internet. All I remember is being in love, and its how I spent my days off. It started with finding secondhand in general, then turned into finding specifically vintage… because you know, it’s way better!

How long have you been open?

I received the keys to my first studio in May of ‘20. Was mostly a creative space for the first year, with a few pop-up sales. I opened around the holidays ’21, was fun but short lived. In ‘23 it became more consistent, and I moved down to the 2nd floor of Park Trades Center. It’s a more accessible space- so far, it’s helped tremendously!

How has Sizo & Peny changed/ evolved?

OH MAN, I have changed and grown so much. I have a much clearer idea of what I want for Sizo & Peny. It’s easy to be influenced by other sellers in my sourcing. I am so much better at buying what I love, and no longer caring if it’s not for everyone. If I wouldn’t wear something or don›t like seeing it on my racks, I don›t buy it.

What big challenges of owning and running a small business?

Being the person that does everything. I source all inventory. I have laundry, mending, product research, hanging/ tagging, photographing, social media, promoting, markets, etc. Keeping a studio merchandised is a whole thing on its own, a lot of learning has gone into that. Well, learning in every department really. It’s rewarding though, and I really love

it. I must give an honorable mention my husband Sam, who has played a massive part in our studio design and build out. My studio wouldn’t be near what it is without him!

What are your favorite parts of being involved in Kalamazoo’s vintage community?

OMG if it wasn’t for the vintage community in Kalamazoo, I don’t know what I’d do! Particularly Vintage in the Zoo. It’s an amazing market curated and hosted by the coolest people. And it’s hosted almost monthly! Not only do I have a spot to sell my vintage clothing, but I can meet so many people in the area that sell and/or love vintage. I have learned so much by being surrounded by like-minded people.

Do you have advice when buying vintage?

It must be wearable. Quality above everything. Leave the stiff, crunchy, and scratchy stuff behind. Always look for unique pieces but don›t overlook the basics. If you›re serious about sourcing, learn how to do stain removal and basic mending. Sometimes you need to overlook wrinkles, holes, and stains! It could be a beautiful piece with a little work.

Will you be vending at any Vintage in the Zoo Market events this year?

ALL OF THEM, DUH :)

You can learn more about Sizo & Peny via their Instagram account: @ sizoandpeny or visit their studio in Downtown Kalamazoo.

Be sure to join us and 70+ of our closest vendor-friends for the 8th season of Vintage in the Zoo Market events all Spring and Summer long in Kalamazoo! Full schedule at VintageintheZoo.com.

As always, Vintage in the Zoo’s vintage and handmade market events are “free to all, come shop small!”

Patrick Turner / Megan Zielke Vintage in the Zoo

For those of you who are interested in utilizing the latest research on the most efficient activities to promote cardiovascular health and weight loss, I’ve located an outstanding website that does just that. I hope this is helpful in adding or subtracting any activities to your workout routine.

1. Running Around in Circles: A little plane geometry is helpful here. The circumference of a circle is calculated by multiplying Pi x the diameter, thereby making the diameter an important number. Note that apple has a larger diameter than strawberry rhubarb. The caution here is don’t have a piece of apple PI as you’re running. Calorie burn: 284.6 per hour

2. Jumping to Conclusions: It’s critical in this calculation as to whether one jumps on or over the conclusion. Jumping over negates the activity, so remember to jump ON the conclusion. No fair going around the conclusion.

HEALTH

2024 Metabolic Guide to Activities and the Calories They Consume

Calorie burn: 148.07 per hour

3. Throwing Your Weight Around: It may seem counter-intuitive, but after 15 minutes of throwing your weight around, you actually start to add calories. Make sure to limit this activity to 15 minutes or less. Plus more than 15 minutes of throwing your weight around irritates people. Calorie burn: 30.6 per hour

4. Making Mountains Out of Molehills: This comes with a warning. Indulging in this activity violates the Law of Universal Tranquility and cannot be done on an empty stomach. A handful of gold fish crackers has been demonstrated to help in this activity. Calorie burn: .05 per hour

5. Pushing Your Luck: Luck is dependent on the gravitational pull of the moon. Luck is actually heavier with a full moon, so watch the night sky and avoid pushing your luck on sunny days. Calorie burn: 190.42 per hour

6. Passing the Buck: This depends on the size of the buck. The larger the buck, the more calories burned. The calories here are for an average sized buck and whether you pass the buck using an overhand or underhand motion. The calorie burn is for an overhand motion. Calorie burn: 98.71 per hour

7. Beating around the Bush: Calories burned are dependent on the number of beats per minute and the size of the bush. The calculation assumes 60 bpm for a bush of 5 feet in diameter. Remember, it must be a bush, not a shrub. Calorie Burn: 85.12 per hour

8. Flying Off the Handle: This depends on whether the handle is right or left-handed. Using right-handed handles burns more calories than using left-handed handles, proving, once again, life is not fair for the left-handed. Calorie burn: Right-handed: 439.1, Left-handed: 3.0

9. Climbing the Walls: The use of a

ladder is strictly prohibited and regarded as a violation of the Universal Law of Proportionality, resulting in several years of bad karma. However, you may use gloves to protect your finger nails. Calorie burn: 94.77 per hour

10. Hitting the Nail on the Head: Ironically, missing the nail actually burns more calories because it requires repetition. After 10 misses, the calorie burn becomes a quantum number. Calorie burn: x[zy-y2]

I hope you found this April Fools piece entertaining. Next month I’ll get back to the serious stuff. Remember kindness is a choice we can every day, so MAKE it a good day for yourself and others.

Till next time,

Ken Dettloff ACE Certified Personal and Brain Health Trainer

Kurella Cooks!

Well-known for her award-winning food features and books, Laura Kurella is excited to be bringing a fun, free, and flavorful cooking show to nearby Sturgis, MI.

“I’m thrilled to be presenting this special, ‘Savoring Spring’ cooking show,” Kurella sighed. “It’s going to be loaded with fun, flavor, fabulous food and unforgettable prizes thanks to my awesome sponsors.”

Gaining the support of Meijer and many other food brands, Kurella said their generous support makes this free show possible.

“I can’t thank Meijer enough for their incredible and continued support,” Kurella said. “They are just amazing, and I am super thrilled that they are not only providing some of the supplies we’ll be cooking with but also kicking in a $200 Meijer Shopping Spree for one lucky person to win, too!”

Thrilled to have both national and local support for this event, Kurella indicated that support is also being provided by Burlap & Barrel Single Origin Spices, CABOT Creamery, Preserve Eco Products, AROMA Housewares, BlendJet, Traverse City Whiskey Co., Sand Lake Party Store, and Sturgis PostNet.

“Their support is simply incredible,” Kurella said smiling. “It’s going to make for a fun and very flavorful evening for us all!”

Kurella said she will be giving her audience plenty of opportunities to learn new cooking tips and win prizes by either cooking on stage or staying put in their seats.

“There will be special spots by the theater door to enter any of the draw-

ings you like prior to the start of my show,” Kurella said. “You can enter to cook on stage, or win one staying put in your seat, plus everyone should also enter for a shot at winning that $200 Meijer Shopping Spree!”

Bookending the cooking show with meet-n-greet and book signings, Kurella said there will be  special event pricing on her two latest book releases.

“I’ll have copies of my award-winning culinary memoir, Midwest Morsels (2023), and my newly-released children’s book, A Delicious Day at Mrs. K’s: Celebrating our Shades edition (2024). This K-2nd grade level story reveals the super powers in nutrition and this special edition enables children to celebrate and share their unique shades with the characters in the book.”

Kurella’s cooking show will also include piano enhancements provided by Russell Gates, an up-tempo and energetic pianist.

Fine-tuning his public performance skills while touring the world as a professional pianist with a prestigious cruise line, Gates enjoyed tickling the ivories at sea for notables that include a long list of X-Factor, America’s Got Talent, and American Idol finalists, and enjoyed using his time afloat to elevate audience experiences through his clever, self-crafted piano shows.

Curtain time for Kurella’s Cooking show is 7:30 p.m. All sign-ups for all drawings end at curtain time.

At 6:30 p.m. a special floral design demonstration will be provided by award-winning florist, Doug Bates of Designs by Vogts.

Both events are being held in con-

junction with the 2024 Sturgis Spring & Food Expo, which runs from 5:30 p.m. to 9:00 p.m. on April 19, 2024 at the Sturges-Young Center for the Arts.

This expo will feature a craft fair with local artisans, food vendors, acoustic musicians, photo-ops, children’s activities, free floral make & takes, and an optional, “Tasting of the Great Lakes” featuring samples of food and desserts from the Great Lakes states.

‘Tasting’ ticket packages are available for $20, or $1 to $2 for individual samples.

For more information about the 2024 Sturgis Spring & Food Expo contact the Sturgis Downtown Development Authority at (269) 651-5758 or sturgisdowntown.com

For more information about Laura Kurella or her books visit LauraKurella.com.

Kurella’s Cooking Show will be bookended by special meet-n-greet book signings featuring event pricing on her award-winning culinary memoir, Midwest Morsels (2023), and her newly-released children’s book, A Delicious Day at Mrs. K’s: Celebrating our Shades edition (2024). This K-2nd grade level story reveals the super powers in nutrition and this special edition enables children to celebrate and share their unique shades with the characters in the book.

Award-winning author and home cook, Laura Kurella, is excited to bring her fun, free, and flavorful audience-interactive cooking show to Sturgis, MI April 19th!

Free Literacy Event for all Children

The Gull Lake Area Rotary Club is sponsoring its first FREE LITERACY EVENT FOR CHILDREN Kindergarten through 4 the grade on Thursday, April 11, 2024.  It will be held at The Gull Lake Center for the Fine Arts, 7753 N. 34th Street in Richland.

This is a Free to The Public event

with dinner served at 6PM and the Interactive program beginning at 7PM.

The club is featuring Children’s Author EMMY KASTNER and her new picture book, While You’re Asleep. The following is a brief description of the book: When the Earth slowly spins and light fades away, animals hunker down for bedtime. But the narrator’s cozy story is interrupted by fireflies flickering, raccoons enjoying chicken dinners, and foxes planning a nighttime festival. The narrator eventually gives up trying to get the nocturnal creatures

to go to sleep like everyone else as skunks, beavers, and more gather for a midnight soiree you’d have to see to believe…if you weren’t asleep!

“Kastner masterfully plays with readers’ expectations and format conventions, creating a story that is both funny and thought-provoking.”

– Horn Book

“This is a funny, raucous, and ultimately satisfying bedtime story. (Also I learned some new stuff about animals.)”

– Mac Barnett, New York Times bestselling author

Expires: 5/15/24

Emmy is an author and illustrator of children’s books, While You’re Asleep, A Very Big Fall, and the non-fiction series, Nerdy Babies. She›s co-founder of the youth writing center Read and Write Kalamazoo (RAWK). RAWK is devoted to celebrating and amplifying youth voices through the cultivation of reading and writing skills, via joy, creativity, equity and access.

Emmy lives in Kalamazoo with her husband and three kids, their dog and two cats. She spends most days writing and making art in her studio above her family’s coffee shop.

Her presentation will include a book reading - Interactive Drawing Demo - Storytelling Exercise with a Question & Answer time at the end of the program.

Emmy will have a book signing in the lobby immediately after the program.

Pajamas are strongly encouraged! It’s a bedtime book, after all.

I suspect that most people have something (or some things) that they consider a splurge purchase. For some, it might be ice cream or shoes. For me, “impulse purchase” items include fabric, books, and cookies. Oh yes - and plants – perennials, in particular. Several weeks ago, I dropped in at my favorite nursery to pick up a new houseplant. I hoped to add some color to lift some of the late winter drabness that seems so noticeable just before spring. As I entered, I immediately noticed a cart of blooming hellebores! After all, it was Ash Wednesday! Known more commonly as Lenten roses, the winter blooms of this evergreen perennial were decked out in all their colorful glory. The store had many hellebore varieties with deep green foliage contrasting with magenta, white, pink, and even light green blossoms. When I left the store, I had four new plants to enjoy inside the house until the garden soil is warm enough to plant them outside in my shade garden. I couldn’t resist!

I was first introduced to hellebores when a dear friend, who has now passed, gave me a clump that she divided from her larger planting. I had been complaining that my front garden was so shady, thanks to my sugar maple, that barely anything with bright color would flourish. That gift plant took root and continues to grow. As promised by its name, it is usually the first in the garden to bloom, almost always by the start of the Lenten season, regardless of the severity of the winter. Its creamy white blossoms frequently push through the late winter snow to promise that spring is on its way.

I’ve become a huge fan of hellebores and have several other plants with different flower colors. They make me happy, and now I have four more waiting for new homes in the soil.

During that last week of February, I decided to set the new plants, not yet winter-hardened, in the warm spring sun that we were enjoying. I was amazed to return later to find the blossoms filled with visiting honeybees. Yes, bees from my hive have been out foraging, but I never considered that they would be attracted to the hellebores. Bees aren’t usually out and about in February/early March when hellebores are in their fullest bloom, but this winter has been decidedly different.

Later that same day, my bee partner, Chris, sent photos of his bees returning to the hive, after a foraging flight, with full “pollen pants.” These structures, like sacks, are made of sticky hairs on the bee’s back legs. That day, they were full of bright yellow pollen. Corbiculae, the scientific name for these pocket-like structures, collect pollen and hold it tight until the bee returns to the hive, where nurse bees brush it off to make food for developing larvae. Full pollen pants indicate that the hive is alive and preparing for the coming warm weather. Baby bee larvae are in the comb, the queen is laying eggs, and, to a beekeeper, “All’s right in the world!” Yahoo!!

I knew the foragers were visiting my hellebores, and I had seen a few crocuses in bloom, but where did the bees get all that pollen? Certainly not from the few flowers I’ve noticed. Megan Milbrath, an assistant professor of entomology at Michigan

State University and recognized “bee goddess” to Michigan beekeepers, has been quick to remind us that pollinator gardens are only a snack for insect visitors and that the actual heavy lifting of pollination, so to speak, at least for honeybees, comes from trees. With that in mind, I looked up, and sure enough, branches at the very top crowns of neighborhood silver maples were laden with flower buds.

Among the earliest trees to set pollen are red and silver maples, along with willows (including pussy willows) and birches. These early plant contributors are essential to insect pollinators, who need a source of the necessary proteins and carbohydrates that make up pollen. Recipients include honeybees, of course, but as the weather warms, native bees (including my favorites – bumblebees) and other critical groups, including ants and beetles, also benefit.

Except for flowering trees like dogwoods, crabapples, and magnolias, I don’t usually think of “normal” trees like maple, oaks, and walnuts as producing flowers. But, of course, they do. Those round red clusters of tiny, scaly-looking balls at the end of maple branches are the buds of inconspicuous flowers. When they bloom, they provide bright yellow pollen, ripe for harvesting by those early foraging species. The trees don’t depend on bees (or other pollinators, for that matter) for pollen transfer, but there is plenty to share. Wind is the usual way maples are pollinated and based on the number of seedbearing “helicopters” that land in my yard, those breezes do a great job. The airborne pollen is essential for maple tree reproduction but also adds

to the misery of allergy victims everywhere. Although maple trees are not the major source of pollen allergies (that award goes to birch, cedar, and oaks), it is not an insignificant contributor. So, I extend my sympathies (and a fresh tissue) to my allergic friends but assure them that their suffering is not in vain. They should take comfort in the knowledge that the bane of their existence is nurturing nature by providing a muchneeded pollination service to both trees and bees. And I am grateful for that (and all the allergy medications that help relieve those miserable symptoms)!

Cheryl Hach

Retired Science Teacher

Kalamazoo Area Math and Science Center

References

Villalobos, E. M. (n.d.). Pollination by honeybees. UH Honeybee/ Varroa Project. Retrieved March 8, 2024, from https://www.ctahr.hawaii. edu/wrightm/Downloads_files/pollen_bee_proto_reduced.pdf

Burlew, R. (n.d.). Massive pollen collection is vital for raising strong baby bees. Honey Bee Suite Blog. Retrieved March 8, 2024, from https://www.honeybeesuite.com/ pollen-collection/

Milbrath, M. O. (n.d.). Protecting Michigan Pollinators - PowerPoint Presentation. Michigan Pollinator Initiative. Retrieved March 8, 2024, from https://msaf.forest.mtu.edu/ Tours/23-BirdsBees/14-Milbrath.pdf (n.d.). Pollen count and allergy info for Detroit. IQAir. Retrieved March 7, 2024, from https://www.iqair.com/ us/pollen/usa/michigan/detroit

Museum to Host March 6 virtual

FREE april Events

Through, Sunday, June 2

Exhibit: Skin: Living Armor, Evolving Identity Kalamazoo Valley Museum

Through Sunday Jan. 19, 2025

Exhibit: Kalamazoo State

Hospital: 165 Years of Psychiatric Care, Kalamazoo Valley Museum

Mondays, Apr. 1,8,15,22,29

Parchment Update Interviews Parchmentlibrary.org

Mon., Apr.1 – Tues., Apr. 30

Library Hop, Get your passport To visit other libraries

Mondays, April 1,8,15,22,29

Family Storytime, 10-10:30am Books, songs…, Vicksburg Library

Tuesday, April 2

Laughter is the Best Medicine: Humor in Art, Noon-1pm Kalamazoo Institute of Arts

Tuesday, April 2

Of Iceburgs & Inquiries: Michiganders on the Titanic 6-7:30pm, Paw Paw Library

Tuesdays, April 2,9,16,23,30

Theme Trivia, 7-9pm, Revel and Roll West, Reserve ahead

Tuesday, April 2

WMU Jazz Lab Band, 7:30pm Dalton Center Recital Hall

Wednesdays, April 3 & 17

Mugs & Hugs, stories & more 10-11am, Vicksburg Library

Wednesday, April 3

How Parchment came to be: Presented by Cheryl Lyon-Jenness 1pm, Parchment Library

Wednesday, April 3

The Purple Martin Story –Learn More about these fascinating Birds from Penny Briscoe, 6-7pm, Vicksburg Library

Wednesday, April 3

Adult Art Club, 6-7pm Richland Community Library

Wednesdays, April 3,10,17,24

Karaoke Bingo, 7-10pm Presidential Brewing Co.

Thursday, April 4

Adult Book Club, 9:3010:30am, Vicksburg Library

Thursdays, April 4,11,18,25

Triple Threat Trivia, 6:30pm, must Register, Presidential Brewing Co.

Thursdays, April 4,11,18,25

Live Music, 6:30-8:30pm Saugatuck Brewing Co., Kal.

Thursday, April 4

An Evening with Bonnie Jo Campbell: Meet MI Authors Series, 7-8pm, Richland Library

Thursdays, April 4,11,18,25

King Trivia, 7-9pm, Gull Lake Distilling Company

Thursday, April 4

Gold Company II, 7:30pm Dalton Center Recital Hall

Friday, April 5

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

Fridays, April 5,12,19,26

Quickdraw Trivia, 7-8:30pm Valhalla/Norse Nectar Meadery

Friday, April 5

WMU Studio Recital, 7:30pm Dalton Center Recital Hall

Monday, April 8

Eclipse Viewing Party, 1:304:30pm, Paw Paw Library

Monday, April 8

View the 2024 ECLIPSE live! Bring your eclipse glasses, 1:454:30pm, Vicksburg Library

Monday, April 8

Eclipse Watch Party, 1:454:30pm, Parchment Library

Monday, April 8

A Tour of the April 8th Total Eclipse, 7-8:30pm, Kalamazoo Mathematics & Science Center

Tuesday, April 9

Kirk Newman Art School Residents, Noon – 1pm Kalamazoo Institute of Arts

Tuesday, April 9

Big Furry Friends Therapy Dog 4:30-6:30pm, Parchment Library

Tuesday, April 9

Songs & Stories of Ireland With Enda Reilly, 6-7pm, Paw Paw Library

Tuesday, April 9

Cookbook Club: How to Cook Everything Vegetarian by Mark Bittman, select a recipe, make & bring, 6-7pm, Richland Library

Wednesday, April 10

Birds & Coffee Chat on Zoom: Bird Migration and The MOTUS Wildlife tracking System, 10-11am, birdsanctuary@kbs.msu.edu

Wednesday, April 10

How Parchment Grew: Presented by Cheryl LyonJenness, 1pm, Parchment Library

Wednesday April 10

WMU Drum Choir, 5pm Dalton Center Recital Hall

Wednesdays, April 10, 24

Dungeons & Dragons for Adults 5:30-8pm, Vicksburg Library

Wednesday, April 10

Classics Film Club: Harold & Maude (1971), 6pm, Richland Community Library

Thursdays, April 11 & 25

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

Thursday, April 11

STEAM, activities & more 6-7pm, Vicksburg Library

Thursday, April 11

Hogan-Minded: Race and Place In Georgia O’Keefe’s Southwest Register ahead: kiarts.org,6-7pm Kalamazoo Institute of Arts

Thursday, April 11

Monthly Euchre Tournament 6pm, Crafted Copper, Kalamazoo

Thursday, April 11

WMU Spring Conference on Wind and Percussion Music 7:30pm, Miller Auditorium

Saturday, April 13

Internet Users Group, 10am Noon, Bring your smart phones & Mobile devises, Paw Paw Library

Saturday, April 13

Art Detectives: Goodbye Winter, Hello Spring, 10:30am-12pm, Kalamazoo Institute of Arts

Saturday, April 13

WMU Choral Showcase, 7:30pm Dalton Center Recital Hall

Monday, April 15

STEAM, activities & more 11am-Noon, Vicksburg Library

Monday, April 15

Milwood Makers Market, 11am3pm, Converge Church, Kal.

Monday, April 15

Parchment Book Club: Our Missing Hearts by Celeste Ng 6pm, Parchment Library

Monday, April 15

Chamber Music Showcase, 7:30pm, Dalton Recital Hall

Tuesday, April 16

Kirk Newman Art School Residents, Noon – 1pm Kalamazoo Institute of Arts

Tuesday, April 16

Lego club, 1-2pm & 5:306:30pm, Vicksburg Library

Wednesday, April 17

How Parchment Changed: Presented by Cheryl Lyon-Jenness 1pm, Parchment Library

Wednesday, April 17

Book Discussion: From Dust to Stardust, 2-3pm Kalamazoo Institute of Arts

Thursday, April 18

Book Club: Spill Simmer

Falter Wither, 6-7pm Richland Community Library

Thursday, April 18

The Heartbreak Book Club: Yes And I Love You by Roni Loren 6:30-7:30pm, Paw Paw Library

Saturday, April 20

Earth Day Celebration, 9am5pm, Kalamazoo Nature Ctr.

Monday, April 22

Movie Club: Featuring the Classics (1958 Hitchcock thriller) 1-3:30 pm, Vicksburg Library

Monday, April 22

Silent Book Club, 5:15pm Parchment Library

Tuesday, April 23

Building Safe Spaces, Noon-1pm Kalamazoo Institute of Arts

Wed., Apr. 24-Thurs., Apr. 25

Tools & Trades Expo, Noon6pm, Kalamazoo Expo Center

Wednesday, April 24

Silent Book Club, 1:15 pm Parchment Library

Wednesday, April 24

Trivia Night Register ahead, 6:30-7:30pm, Richland Library

Wednesday, April 24

Lakes & Country Real Estate

2024 Seminar Series: Wealth Building with Real Estate, 6:30-7:30pm, Warner Vineyards 706 S. Kalamazoo St., Paw Paw

Fri., Apr. 26 – Sat. Apr. 27

Postage Stamp & Envelope Show, Kalamazoo Expo Center, 10am-4pm

Saturday, April 27

Plant Swap, 10am – Noon Portage District Library

Saturday, April 27

Grief Circles, 10am – Noon Rootead, Kalamazoo

Tuesday, April 30

Wonder of China: Blue and White Porcelain, Noon – 1pm Kalamazoo Institute of Arts

Tuesday, April 30

Mystery Book Club – Cara Black Series: Murder in the Marais, 6:30 pm, Parchment Library

Kentucky