Issuu

PROMOTIONAL CONTENT

A Future of Their Own Whaley Children’s Center’s Independent Living Program Gives Foster Youth a Fresh Start

For

most young adults, their 18th birthday is a milestone

celebrated with newfound freedom, college applications or plans for the future. But for youth in foster care,

PROMOTIONAL CONTENT where young adults can learn the skills

ment of Whaley’s team. “This is exactly

necessary to navigate adulthood. The

the outcome we have been hoping for,”

demand for such a program is evident

says Missy Taylor, Director of Indepen-

– there is already a waiting list, high-

dent Living. “We want siblings to be

lighting the urgent need for expanded

together, and watching them thrive

resources for aging-out youth.

while pushing each other to be their

“Life for foster kids isn’t any different than for non-foster kids,” Williams

best is one of the more rewarding parts of working in this program.”

shares. “They still need guidance,

While the program is still growing,

a safety net, and someone to help

its success is undeniable. Whaley Chil-

them as they take their first steps

dren’s Center has provided a model

into adulthood. No one turns 18 and

of what independent living should

instantly knows how to live inde-

look like for foster youth – one that

pendently; it’s a process, and they

understands that turning 18 doesn’t

deserve that same opportunity.”

mean the need for support suddenly

The program provides support in

vanishes. Instead, it’s the beginning

areas such as budgeting, job readi-

of a new chapter, one where these

ness, higher education planning, meal

young adults have the tools and

preparation and household manage-

encouragement to build a future of

ment. But beyond the practical skills,

their own. “I have been on the Whaley

it offers something just as crucial:

board for close to a decade and while

a sense of home. “The youth in this

I am proud of all the work getting

program aren’t just given a place to

done each day, I am most proud of

“We have made a lot of progress for this specific population of youth, but we are just getting started!”

that birthday can feel more like a cliff’s edge, according to Mindy Williams, President/CEO Whaley Children’s Center. Without family support, financial resources or stable housing, aging out

Mindy Williams

of the foster care system is one of the

President/CEO Whaley Children’s Center

most vulnerable transitions a young person can face. Recognizing this critical gap, Whaley Children’s Cen-

sleep; they are given a place to grow,

being part of an agency that pro-

ter launched its Independent Living

make mistakes and learn in a safe

motes ongoing care for foster youth.

Program – an initiative that provides

environment.”

For Whaley kids, this program is a

aging-out foster youth with the guid-

One of the most heartwarming

game-changer,” says Board of Direc-

ance, stability and skills they need to

successes of the Independent Living

tors Chairperson, Nadeem Gebrael.

succeed on their own.

Program has been the reunion of twin

As the program continues to evolve,

“This program, long envisioned by

siblings who had spent years apart

Whaley remains dedicated to expand-

the Leadership Team at Whaley, has

in separate foster placements. Now,

ing its reach and ensuring that every

now become a reality, and the impact

under the same roof, they can rebuild

foster youth who ages out of the

is remarkable,” Williams reports. The

their bond while working toward their

system has a place to turn. Because at

individual goals. Their story is a testa-

Whaley, independence doesn’t mean

ment to the power of stability, oppor-

going it alone – it means having the

tunity, and the unwavering commit-

support needed to truly thrive.

Independent Living Program consists of two homes, each with six bedrooms, offering a safe, structured environment

WHALEY’S INDEPENDENT LIVING PROGRAM PROVIDES AGING-OUT FOSTER YOUTH WITH THE GUIDANCE, STABILITY AND SKILLS THEY NEED TO SUCCEED ON THEIR OWN.

Editor’s Letter

eptember is here, and I'm not sure how I feel about that. It seems like it was just spring, and somehow I didn't find enough time over the summer to do everything I had hoped. We stayed busy, hosting a golf outing in June, celebrating several birthdays in July, and enjoying a family weekend getaway in August. I'm grateful for every one of those special moments spent with the people I love most. Now that September has arrived, kids are back in school, evenings and nights are cooler, allowing us to turn off the AC, and we can look forward to college football, tailgate parties and one of my family's favorite traditions: homemade chili. As soon as I catch that first hint of autumn in the air, I'm inspired to make a pot using an old recipe that's been passed down through my dad's side of the family. Speaking of football, don't miss Gary Fisher's fascinating look at some of the greatest football teams in Genesee County history. Whether you're a lifelong fan or simply enjoy local sports history, it's a story worth reading. This issue also features our new Culinary Landmarks special section, celebrating some of Genesee County's most iconic and enduring locally owned restaurants. I've had the pleasure of dining at many of them, and after learning more about the others while putting this section together, I've added several more to my must-visit list. If your family enjoys dining out as much as mine does, I think you'll discover a few new favorites, too. Our EATS feature spotlights Sagano Sushi & Hibachi Steakhouse in Fenton, where brothers Hans Namo and Ronnie Namo purchased the Fenton location, along with two other restaurants, last December. Their passion for hospitality and commitment to thoughtful improvements make this an inspiring story of family, vision and fresh beginnings. One of the oldest restaurants in Genesee County, the Fenton Hotel Tavern & Grille, recently welcomed new ownership. To learn more about the man leading this historic landmark into its next chapter, be sure to read My City's 7 Questions with Steven Taubitz. Music lovers won't want to miss Mark Spezia's feature on The Headless. Through his interviews with the four local musicians, readers get an inside look at the personalities, creativity and camaraderie that define the band. As always, our talented columnists offer thoughtful perspectives on a variety of timely topics that will inform, inspire and perhaps even challenge the way you think. Thank you for spending part of your month with My City Magazine. I hope you enjoy this issue and find a few new places to explore, stories to share and reasons to celebrate all that makes Genesee County such a wonderful place to call home.

Sharon Stone Editor-in-Chief

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September 2026

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Laura Constable Editor-in-Chief

Sharon Stone Freelance Writers

Keegan Deloney Mark Spezia Contributing Writers

Brice P. Carter Dr. Christopher Douglas Gary Fisher Dr. Shan Jackson Alexandria Nolan-Miller Noah Morgan Mark Rummel Leslie Toldo Shannon White Stacy Sawyer Samantha Marsh Contributing Artist

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My City Magazine

ISSN#1559-3436 is published monthly by My City Magazine, 1032 N. Leroy St., Fenton, MI 48430. Canadian Mail Agreement #41971515. For back issues, inquire for availability. Editorial Correspondence: Address product information and inquiries to: Editorial Department, My City Magazine, 1032 N. Leroy St., Fenton, MI 48430, phone 810.215.3900. To authors, photographers and people featured in this publication: All materials, articles, reports and photographs in this publication are the property of My City Magazine and cannot be used without written permission. The opinions and conclusions recited herein are those of the respective authors and not of My City Magazine. My City Magazine is not responsible for returning unsolicited manuscripts, photographs or other materials. Every effort will be made however, to return rejected manuscripts, etc., if they are accompanied by sufficient firstclass postage, but the Publisher will not be responsible for any loss of such material.

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Contents

SEPTEMBER 2026 • VOLUME 13 • ISSUE 16

54 Outreach

Community 6 7 Questions with Steven Taubitz

54 Helping Paws, Hearts and Hometowns

The Fenton Hotel Tavern & Grille owner

Adopt-A-Pet Fundraisers Support Animals in Need

History

8 THE GOATS Ranking The Best Flint Area High School Football Teams By Gary Fisher

Special Section

Devotional 58 To Be Known and Loved

By Samantha Marsh

Culinary Landmarks

Thoughts

14 Culinary Landmarks:

59 Don’t Blame our Farmers

The Restaurants That Feed Our Memories

for Today’s Food Costs By Mark Rummel

Eats

20 Sagano

Econ

A Fresh Vision for a Beloved Dining Destination

Style

Fun 33 September Reading List

38 September Style Fashion, Football & Fall Entertaining By Shannon White

60 The Effect of Higher Interest Rates By Dr. Christopher Douglas

Musings 61 When Are You Too Old for Concerts?

Student Standout

Nutrition

34 Meet Cooper Villaire

46 Eating Healthy While Eating Out

Music

By Dr. Shan Jackson

38 Lost Time. Found Sound.

Haps

62 Besalú

48 Can’t Miss List

Afterthought

50 Gaines Community Rodeo

64 September: A Season of New Beginnings

Four Flint-area friends rediscover the power of playing together in The Headless By Mark Spezia

Love Story 42 Jadyn and Josh Iid’s Love Story 4

56 HSGC Adoption Highlight

September 2026

52 Good Times in Goodrich

By Leslie Toldo

Travels By Alexandria Nolan-Miller

and Lasting Remembrance By Sharon Stone

MyCityMag.com

| Community

MY GOAL IS TO PRESERVE WHAT PEOPLE KNOW AND LOVE WHILE INTRODUCING THOUGHTFUL IMPROVEMENTS.” — Steven Taubitz

Questions with …

STEVEN TAUBITZ OWNER OF FENTON HOTEL TAVERN & GRILLE

teven Taubitz is the new owner of the Fenton Hotel Tavern & Grille in downtown Fenton. The Fenton Hotel Tavern & Grille still stands, solid and hospitable, greeting hungry patrons as it did

August 2026

when it was first built as the railroads came to Fenton in 1856. It was listed as “The Vermont House.” Now, as the historic restaurant celebrates its 170th anniversary, Steven is at the helm.

The most recent owners, Nick and Peggy Sorise, purchased The Fenton Hotel in 1997. In 2006, The Fenton Hotel celebrated its 150th anniversary, and to mark the occasion, the Sorises undertook

a renovation that included a name change to the current name, “Fenton Hotel Tavern & Grille.” Steven started working at the Fenton Hotel Tavern & Grille nearly 11 years ago. He began as a server and worked his way through many roles, including bartender, bar manager, restaurant manager and now owner. Many still refer to the iconic restaurant simply as the Fenton Hotel. Along the way, he also met his wife, Taylor, at the Fenton Hotel. During a mid-July interview with My City Magazine, Steven reflected on his journey. “This place has been a huge part of my life,” he said. “We’ve been married now for a little over two years and we are expecting our first child, a daughter named Ellie, at the end of August. The Hotel has given me more than just a career; it has helped me build a life and a family.”

As for the future, Steven says he is fortunate that the Fenton Hotel already has a strong identity. He said it is a staple in the community, and changing too much would be doing a disservice to Fenton and to the generations of guests who have made it a part of their lives. “My goal is to preserve what people know and love while introducing thoughtful improvements,” he said. “You’ll still find the classic menu favorites, but we’ll be rolling out a fresh new cocktail program, continuing live entertainment every Thursday, Friday and Saturday, and bringing in a mix of familiar acts along with some new local artists.”

WHAT/WHERE/ WHEN WAS YOUR FIRST JOB?

My first job was at Alpine Marketplace in Linden when I was 15 years old. I started off as a stocker and eventually worked my way up to store manager. Beginning my career as a freshman in high school taught me the value of hard work and responsibility. I also give a lot of credit to my boss at the time, Buffie, who helped shape the work ethic and leadership skills that I carry with me today. Being so young, I’m sure I tested her patience.

WHAT IS THE BIGGEST RISK YOU HAVE EVER TAKEN?

Without question, buying the Fenton Hotel Tavern & Grille. This year has been the biggest and most exciting chapter of my life. Not only am I taking on the responsibility of owning a business that’s been a cornerstone of the community for generations, but I’m also welcoming our first child. Between becoming a business owner and a father, I’m getting a crash course in two of life’s biggest adventures, and I couldn’t be more excited.

HOW DO YOU THINK YOUR FRIENDS WOULD DESCRIBE YOU?

I think my friends would describe me as driven and always looking for a way to make things better. When I commit to some-

thing, I give it everything I have and see it through. I try to build genuine relationships, whether it’s with friends, coworkers, guests or people in the community. I’m a firm believer that you get out what you put in.

WHAT MAKES YOU LAUGH THE MOST?

My wife and friends, without a doubt. They’re the people I can just be myself around. Whether it’s giving each other a hard time, telling old stories or just hanging out, there’s never a dull moment when I’m with them.

WHO IS YOUR HERO? WHY?

It’s hard for me to pick one person because I’ve been incredibly lucky to have an amazing support system throughout my life. My family has always believed in me and encouraged me to chase my goals. My wife has been by my side through every challenge and celebration. Without her, none of this would be possible. The regulars at the Fenton Hotel have supported me for years and have become like an extended family. Nick Sorise, the previous owner, has been an incredible mentor and a huge help in preparing me for this opportunity. I wouldn’t be where I am today without all of them.

WHAT ARE YOUR BIGGEST GOALS FOR THE FUTURE? To build something that lasts. I want the Fenton Hotel to continue being a place the community is proud to call its own while creating an experience that keeps guests coming back. At the same time, I want to be a great husband and father. Becoming a dad is the role I’m looking forward to most. Years from now, if I can say that I built a successful business and raised a great family, I’d consider that a pretty successful life.

IF YOU COULD ONLY EAT ONE FOOD FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE? This would be a great question for my wife. She could eat the same meal every day and be content. For me, on the other hand, that’s a very difficult question. If I had to pick one food, I would say tacos ... and hopefully I can pick different proteins and toppings to get some kind of variety.

MyCityMag.com

| History

Hurley Children’s Hospital, a proud Children’s Miracle Network Hospital, provides the region’s most advanced pediatric care, including the area’s only Pediatric Level II Trauma Center, Level III NICU, Pediatric ICU and Burn Unit serving Home Home of of the the Genesee, Lapeer and Shiawassee counties. Home Home of ofthe the Hurley Children’s Hospital, a proud Children’s Miracle Network Hospital,

comeback comeback kids. kids. comeback comebackkids. kids.

THE

GOATS

RANKING THE BEST FLINT AREA HIGH SCHOOL FOOTBALL TEAMS

B Y G A RY F I S H E R P H OTO S C O U RT ESY O F G E N ES E E C O U N T Y H I STO R I CA L S O C I E T Y

riday night lights. High school football season. Few things are more American, and few places have produced a football tradition as rich as Flint and Genesee County. The football talent produced in the Flint area includes Hall of Famer and NFL career interceptions leader Paul Krause of Bendle; Flint Northwestern's Andre Rison; Beecher's Carl Banks, both Hall of Fame contenders; Heisman Trophy winner Mark Ingram Jr., who starred at both Grand Blanc and Flint Southwestern; 1982 NFL Man of the Year Reggie Williams; legendary Flint Southwestern and University of Michigan quarterback Ricky Leach; Flint Central's Jimmy Abbott; and 1952 NFL Player of the Year Lynn Chandnois. And that's only the beginning.

September 2026

Of course, every one of those great players was part of a team. Football is the ultimate team sport, and that leads to one of the area's favorite debates: Which Flint-area high school football teams were the greatest of all time? We'll do our best to settle that argument—or at least add fuel to it—with our ranking of the greatest high school football teams in Flintarea history. The first thing readers will probably notice is that many of the greatest teams came from Flint itself, particularly Flint Central and Flint Northern. That shouldn't come as much of a surprise. For much of the 20th century, Flint was one of America's most important industrial cities. It was the birthplace of General Motors, home to Buick, Chevrolet and AC Spark

Plug, employing nearly 80,000 GM workers at its peak while the city's population approached 200,000. It was a world-class manufacturing center with one of the nation's highest per-capita incomes. That prosperity created one of the greatest athletic environments anywhere. Flint became ground zero for community education, the birthplace of the CANUSA and Olympian Games, home to outstanding city recreation leagues, and a youth sports system supported by both the city and the Charles Stewart Mott Foundation. The result was an assembly line of athletic talent rivaling the production lines that built Buicks and Chevrolets. Growing up in Flint, the question wasn't whether you would play sports—it was which sports you would choose.

Nowhere was that culture more evident than at Flint's two largest schools for much of the century: Flint Central and Flint Northern. Originally, Flint had only one high school—Flint High, later known as Flint Central. By the early 1920s, enrollment had exploded, and a second school became necessary. In 1928, Flint Northern opened on the city's north side, relieving overcrowding at Central on Crapo Street. Although the school officially became Flint Central, its varsity uniforms continued to feature a simple "F," honoring its heritage as the city's original high school. As former longtime Flint Central Athletic Director Tim Bograkos once told this author, "Because we were THE Flint High School!" That attitude perfectly captured the rivalry that developed between

provides the region’s most advanced pediatric care, including the area’s only Pediatric From Level cancer II Trauma Level IIItoNICU, Pediatric and Burn andCenter, birth defects trauma, asthma,ICUdiabetes andUnit more,serving Genesee, Lapeer facing and Shiawassee counties.challenges — Hurley cares for children complex medical

and helps turn setbacks into comebacks.

From cancer and birth defects to trauma, asthma, diabetes and more, Hurley cares for children facing complex medical challenges — andHospital, helps turn into comebacks. Hurley Hurley Children’s Children’s Hospital, a proud a setbacks proud Children’s Children’s Miracle Miracle Network Network Hospital, Hospital,

provides provides the the region’s region’s most most advanced advanced pediatric pediatric care, care, including including the the area’s area’s only only Hurley Hurley Children’s Children’s Hospital, Hospital, a proud a proud Children’s Children’s Miracle Miracle Network Network Hospital, Hospital, Pediatric Pediatric Level Level IIregion’s Trauma IIregion’s Trauma Center, Center, Level Level IIIpediatric III NICU, NICU, Pediatric Pediatric ICU ICU and and Burn Burn Unit Unit serving serving provides provides the the most most advanced advanced pediatric care, care, including including the the area’s area’s only only Genesee, Genesee, Lapeer Lapeer and and Shiawassee Shiawassee counties. counties. Pediatric Pediatric Level Level II Trauma II Trauma Center, Center, Level Level III III NICU, NICU, Pediatric Pediatric ICU ICU and and Burn Burn Unit Unit serving serving Genesee, Genesee, Lapeer Lapeer and and Shiawassee Shiawassee counties. counties. From From cancer cancer and and birth birth defects defects to to trauma, trauma, asthma, asthma, diabetes diabetes and and more, more, Hurley Hurley cares cares for for children children facing facing complex complex medical medical challenges challenges —more, — From From cancer cancer and and birth birth defects defects to to trauma, trauma, asthma, asthma, diabetes diabetes and and more, and and helps helps turn turn setbacks setbacks into into comebacks. comebacks. Hurley Hurley cares cares for for children children facing facing complex complex medical medical challenges challenges —— and and helps helps turn turn setbacks setbacks into into comebacks. comebacks.

CHILDREN’SHOSPITAL HOSPITAL CHILDREN’S CC HH I LI L DD RR EE NN ’ S’ SHH OO SS PP I TI A TA LL CC HH I LI L DD RR EE NN ’ S’ SHH OO SS PP I TI A TA LL

| History Central and Northern. Rather than diluting the city's talent, the opening of Northern raised the competitive bar. The annual Thanksgiving Day showdown quickly became one of America's premier high school football games, regularly drawing crowds exceeding 20,000 spectators. The rivalry produced legendary teams, unforgettable players, and some of Michigan's greatest football moments. Between 1922 and 1960, either Flint Central or Flint Northern won or shared Michigan's mythical Class A state championship nearly 40 percent of the time. They fielded the state's biggest and deepest rosters, enjoyed tremendous fan support, and consistently featured the area's finest talent. That brings us to our list of the GOATs—the Greatest Of All Time in Flint-area high school football. To earn consideration for our top 5, a team had to finish undefeated and win or share Michigan's bigschool state championship. To earn the top spot, you had to play—and beat—the best. These teams did exactly that.

1976 FLINT SOUTHWESTERN COLTS

Our No. 1 GOAT team steamrolled every opponent it faced. One national ranking service listed the Colts as the No. 4 high school team in America, while another ranked them No. 1 in the nation by season's end. Yet because of a flaw in Michigan's new playoff computer rankings—which penalized Southwestern for scheduling Class B Flint Powers Catholic—the Colts never qualified for the state playoffs. So, the nation's No. 1 team didn't even get a chance to compete for a state championship. No one who followed Michigan high school football seriously questioned whether the Colts were the state's best team. Anyone who watched them play knew the answer.

10 September 2026

The 1924 Red Blacks not only dominated their era but also helped establish Flint Central as one of the premier high school football programs in Michigan history.

1976 FLINT SOUTHWESTERN

They were known as "The Wonder Boys," and they never lost a football game during their careers at Flint Northern. From 1938 through 1940, the Vikings compiled a perfect record while winning three consecutive

1924 FLINT CENTRAL

Head coach Dar Christensen led a remarkable group that included Jimmy Buterakos, Booker Moore, Reggie Mitchell, Rodney Feaster, and Don Leach. Offensively, the 1976 Colts stand alone in Flint-area history and have a legitimate claim as one of the greatest offenses Michigan has ever seen. Quarterback Jimmy Buterakos directed a balanced attack that could beat opponents through the air or on the ground. Southwestern averaged an astonishing 44 points per game while setting a city record with 400 points scored during the season.

MVP BOOKER MOORE

Buterakos completed an eyepopping 62 percent of his passes, setting a city record that stood for years. Booker Moore rushed for 1,263 yards while establishing city records with 21 touchdowns and 138 points. Reggie Mitchell averaged an incredible 13.7 yards per carry, while Rodney Feaster caught 44 passes for 906 yards and 14 touchdowns. At times, Feaster seemed impossible to cover and looked capable of scoring every time he touched the football. That was the story of the 1976 Colts. They imposed their will on every opponent they faced. In the end, the only thing capable of

beating them was a flawed computer formula. They remain the greatest Flint-area high school football team of all time.

2 1924 FLINT CENTRAL RED BLACKS

The 1924 Flint Central Red Blacks were a cornerstone of one of Michigan's greatest high school football dynasties, capturing unbeaten state championships in 1922, 1924, and 1925. In an era when games were commonly decided by scores of 6-0 or 6-3, the 1924 squad was an offensive powerhouse well ahead of its time.

FLINT SOUTHWESTERN QB JIMMY BUTERAKOS WITH HEAD COACH DAR CHRISTIANSEN

Known as the "Red Blacks" before the school's "Indians" nickname was adopted, Central fielded a team loaded with speed, talent, and playmakers. Leading the way was three-sport star Lloyd Brazil, widely regarded as one of the greatest all-around athletes in Flint and Genesee County history. Brazil went on to star at the University of Detroit, where many still consider him the greatest football player in school history. During his collegiate career, the only player he was routinely compared to was the legendary Red Grange. Brazil, however, was far from the only star on this remarkable team. Five Central players earned First Team All-State honors, including the entire starting backfield: half-

1940 FLINT NORTHERN VIKINGS

back Lloyd Brazil, fullback Herman Young, halfback Ralph Wills—better known as "Bones, the Human Cyclone"—along with end Corkey Stanard and guard Coye Edgerton. The roster was equally impressive beyond its All-State selections. Other standouts included quarterback Dallas Dort, lineman Claire James—known as "The Pride of the North End"—and guard Napoleon La Voie. La Voie would become one of the most influential figures in Flint Central athletic history, serving for decades as both coach and athletic director. His legacy was recognized with the naming of the Napoleon La Voie Athletic Center, which stood for more than 50 years before its demolition in July 2026.

LLOYD BRAZIL

state basketball championships, establishing a Class A winning streak that stood as the longest in Michigan history for 42 years. Krupa added another remarkable accomplishment in 1939, starring on Northern's state championship baseball team as the Vikings captured state titles in football, basketball, and baseball during the same school year—a feat that, 86 years later, still has never been matched. The Vikings' 28-game football winning streak also remains unsurpassed among Flint-area big-school programs. As remarkable as the Wonder Boys were, they were hardly alone.

1940 FLINT NORTHERN

Michigan state championships—an extraordinary achievement that remains unmatched in Flint-area high school football history. Leading the dynasty was legendary coach Guy Houston, widely regarded as the greatest head football coach in Flint-area history. The legendary quartet consisted of team captain Eddie Krupa— named Michigan High School Football's Most Valuable Player in 1940—along with Len Sweet and cousins Bob and Dick Holloway. Together, the "Wonder Boys" became one of the greatest groups of athletes ever produced by a single Flint-area school. Their dominance wasn't limited to the football field. The foursome also led Northern to back-to-back

The 1940 Vikings featured one of the deepest rosters in Flint history. In addition to the famed quartet, First Team All-State honors went to offensive tackle Louis Bare, Fred Salim, Leo Suszek, and Clayton Ash. The receiving corps was equally exceptional, featuring Earl Kelly, Ralph Gilbert, and Bud Fromholz—a trio widely regarded among the finest ends and pass catchers ever to play high school football in the Flint area. Combining elite star power with extraordinary depth, the 1940 Vikings cemented their place as one of the greatest teams ever to represent Flint Northern and one of the finest high school football teams in Michigan history.

MyCityMag.com

| History

1950 FLINT NORTHERN

The Indians consistently rose to the occasion against elite competition. In addition to defeating two teams ranked No. 1 in the state, they outscored the teams ranked No. 1, No. 2, No. 4, No. 8, No. 10, and No. 11 by a combined margin of 135-19 and outgained its opponents 2,168 yards to just 632. The Indians featured First Team All-State selections Don Coleman and Bart Jennriches, while Ken Averill and Les Farkas earned Second Team All-State honors.

4 1950 FLINT NORTHERN VIKINGS

Legendary head coach Guy Houston called the 1950 squad "the greatest Northern team ever," boasting "the two best running backs in Northern history in the same backfield." Considering what this team accomplished, it's difficult to argue with his assessment. Those two standout running backs were Leroy Bolden and Ellis Duckett, a dynamic duo that powered one of the most explosive 1947 FLINT CENTRAL offenses in school history. At quarterback was Duncan McDonald, whom Houston also described as Wagner, tackle Joe Shomsky, and "the best passer ever at Northern." end John Veselemak. McDonald expertly directed the Viking offense as Northern rolled to an undefeated season and a Michi5 1947 FLINT CENTRAL gan state championship. INDIANS The Vikings' dominance was Head coach Howard Auer built reflected in every statistic. They extended their winning streak to 15 one of the finest teams in Flint consecutive games while outscoring Central history, and defense was the calling card of the 1947 Flint Central opponents by an astonishing 327Indians. The Tribe overwhelmed 51. Northern controlled games on both sides of the ball, outgaining its every opponent it faced, surrenderopponents by a commanding 2,517 ing just 26 points all season—an astonishing average of only 2.8 yards to 965 over the course of the points per game—while scoring 216 season. The roster was loaded with points of its own. talent. An incredible six Vikings That dominance was no product earned First Team All-State honors: of a weak schedule. To capture the running backs Bolden and Duckett, Michigan state championship, Central quarterback McDonald, guard Jim

September 2026

Against one of the toughest defeated No. 1-ranked Pontiac Central, schedules any Flint-area team has 34-6; shut out another No. 1-ranked team, Lansing Sexton, 14-0; and capped ever faced, the 1947 Indians comits championship run by defeating No. bined a suffocating defense with 2-ranked Flint Northern, 20-6. championship-caliber performances against the state's best competition, The annual Thanksgiving Day showdown against Northern, played securing their place among the before a crowd of 19,000 at Atwood greatest teams in Flint-area football Stadium, once again served as the de history. facto state championship game, as so Next month, we'll reveal the remaining many Central-Northern classics did teams in our Top 10 Greatest Flint-Area during that era. High School Football Teams of All Time. Gary L. “Fish” Fisher is President of the Genesee County Historical Society. Born and raised in Flint, he has lived in the area most of his life and his family has been a part of the Flint area for over 115 years. His fascination with the history of the city has existed as long as he can remember. In addition to writing, he is the President of G.L. Fisher Capital Management, LLC , an investment and financial planning firm he founded in 1992. He asserts that Flint has produced the best cars, athletes and coney islands the world has ever known – and the toughest people! Fisher can be reached at ply2win2006@aol.com.

Business Business Services Services Business Business Services Services made made human. human. made made human. human. Meet Meet Brad Brad today. today. Meet Meet Brad Brad today. today.

CULINARY LANDMARKS

CULINARY LANDMARKS The Restaurants That Feed Our Memories ood has a remarkable way of connecting us to the people, places and moments that matter most. A favorite restaurant is never just a place to eat. It is where we gather with family, celebrate milestones, reconnect with friends, welcome visitors and create memories that last a lifetime. Throughout Genesee County, iconic locally owned restaurants have become treasured landmarks. They are places where generations of families have shared birthday dinners, anniversary celebrations, graduation meals and countless everyday moments that become special simply because of where they happened. These restaurants are woven into the fabric of our communities, becoming familiar gathering places where everyone feels welcome. The restaurants featured in this Culinary Landmarks special section represent decades of dedication, tradition and hospitality. Some have been serving guests for more than 90 years, while others have earned their place as local favorites through consistency, character and com-

14 September 2026

mitment to their customers. Each has a unique story, but they all share something important: a passion for bringing people together around the table. A successful locally owned restaurant is more than a business. It is a reflection of the community it serves. Restaurant owners and their teams invest countless hours

tity of our towns. When we dine locally, we support neighbors who have chosen to invest their time, talent and resources right here in Genesee County. Perhaps the greatest gift these restaurants provide is a place to celebrate life’s blessings. A table filled with laughter after

A SUCCESSFUL LOCALLY OWNED RESTAURANT IS MORE THAN A BUSINESS. IT IS A REFLECTION OF THE COMMUNITY IT SERVES. into creating memorable experiences, preparing beloved recipes and building relationships with their guests. Many customers are greeted by name, welcomed like family and treated to the kind of personal service that has become rare. These culinary landmarks also play an important role in strengthening our local economy. They create jobs, support nearby businesses, contribute to community events and help preserve the unique iden-

a family gathering. A quiet dinner shared with someone special. A meal enjoyed after a long day. A tradition passed from grandparents to children and grandchildren. These are the experiences that transform a restaurant from a building into a cherished part of our personal history. Over the years, many restaurants have come and gone, but the ones that endure become more than destinations. They become landmarks of our memories. They remind us of where we came from, who we shared those moments with and why community matters. In this special section, we celebrate numerous Culinary Landmarks of Genesee County, honoring the owners, employees and generations of customers who have made these restaurants part of our collective story. Their menus may be filled with different flavors, but their greatest ingredient is the same: the ability to bring people together.

THE RESTAURANTS THAT HAVE DEFINED GENESEE COUNTY FOR GENERATIONS B Y S H A R O N STO N E

From Italian classics and coney islands to neighborhood taverns and family diners, these longtime restaurants have served generations of memories, traditions and hometown flavor

LINDEN HOTEL BAR & GRILL → LINDEN → ROOTS DATING BACK TO 1840 The Linden Hotel is one of the most historic restaurants in Genesee County and is often recognized as the oldest continuously operating business in the county, with roots dating back to 1840. The story of the Linden Hotel begins when the community itself was taking shape. The village of Linden was platted in 1840, and that same year a hotel known as Springer’s Hotel

was built, serving travelers, businessmen and residents in the growing settlement. Over the decades, the building and business evolved through several names, including The Exchange and House of Plenty, before becoming known as the Linden Hotel. The restaurant has survived fires, ownership changes and countless transformations while remaining a gathering place in downtown Linden.

FENTON HOTEL TAVERN & GRILLE → FENTON → ESTABLISHED IN 1856

Fenton Hotel Tavern & Grille is one of Genesee County's most historic and recognizable restaurants. Standing at 302 N. LeRoy St. in downtown Fenton, the building has welcomed travelers, diners and community members for 170 years, evolving from a stagecoach-era hotel into one of the area's most beloved dining destinations. The hotel was constructed in 1856, the same year the railroad arrived in Fenton. At the time, the railroad transformed the village into an important transportation hub, bringing travelers, merchants and business opportunities. The new hotel was built to accommodate the growing number of visitors arriving by train.

For generations, the Linden Hotel has become woven into the history of Genesee County. The building’s historic character, including its longtime bar atmosphere, has helped preserve the feeling of an old-fashioned Michigan tavern. The upper level, known as The Crow’s Nest, has become a popular spot for adults looking for a relaxed evening atmosphere with friends. As automobiles replaced overnight train travel and roadside motels became common, fewer people stayed overnight at the Fenton Hotel. Gradually, the building shifted its focus from lodging to dining and banquets. In 1997, Nick and Peggy Sorise purchased the landmark and restored its reputation as one of Genesee County's premier dining destinations. Recently, local resident and longtime employee Steven Taubitz purchased the restaurant. Few restaurants in Genesee County can trace their story through the railroad era, the horse-and-buggy age, the automobile boom and into the 21st century while remaining an enduring gathering place for the community. It is not just a restaurant—it is one of Fenton's oldest surviving landmarks and a living piece of the city's history. MyCityMag.com

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LUIGI’S RESTAURANT → FLINT → ESTABLISHED IN 1955

LITTLE JOE’S TAVERN → GRAND BLANC → ESTABLISHED IN 1935 Little Joe's Tavern is one of Genesee County’s most enduring neighborhood restaurants, with a history stretching back to 1935. It was born during the Great Depression when founder “Little Joe” Dewey opened the original restaurant in July 1935 after struggling to find work. The first location was inside the lobby of the Grand Hotel at the corner of Grand Blanc Road and South Saginaw Street. Just a year later, in September 1936, Dewey moved the restaurant to its current Saginaw Street location, giving the growing tavern more space and allowing it to expand its food and drink offerings. For generations, it has served as a gathering place for Grand Blanc residents, families, business groups and friends. The Dewey family owned and operated Little Joe’s for decades before the restaurant was purchased in 1993 by the Abbott family, who continued the tradition of creating a welcoming community tavern. Little Joe’s story is about more than food. It represents a disappearing piece of local culture: a neighborhood tavern where generations of customers return not just for a meal, but for memories. 16 September 2026

For nearly seven decades, Luigi’s Restaurant has been a beloved east-side Flint gathering place, known especially for its thin-crust pizza baked in brick ovens. The restaurant proudly carries the slogan “Home of the Best Thin Crust Pizza Since 1955” and has built a loyal following through generations of families who return for the familiar flavors and comfortable atmosphere. Located at 2132 Davison Road, Luigi’s began serving the Flint community in 1955 and has remained a local dining landmark. The restaurant’s identity is tied closely to its signature pizza, with the same thin-crust tradition that has helped make it a neighborhood favorite for decades. While pizza remains the star attraction, Luigi’s offers a broad Italian-American menu featuring homemade soups, salads, pasta dishes, baked entrees, sandwiches and classic favorites such as lasagna, ravioli, chicken parmesan and Italian sausage. The restaurant also features a full bar and catering options for events including re-

hearsal dinners, retirement parties, fundraisers and family gatherings. In an era when restaurants frequently come and go, Luigi’s has survived by staying true to what made it successful in the first place: a dependable thin-crust pizza, generous Italian favorites, friendly service and a connection to the community.

WHITEY’S RESTAURANT → DAVISON → ESTABLISHED IN 1955

Whitey's Restaurant & Take Out is one of Genesee County’s true restaurant institutions, with a history dating back to 1955. Founded by Lauren “Whitey” Hilgendorf and his wife Molly, the restaurant began as an all-you-can-eat family style fish and chicken dinner restaurant. Over the decades, Whitey’s became especially famous for its fish and chips, which remain its signature dish today. The restaurant is now operated by the third generation of the Hilgendorf family, continuing a tradition that has made it a destination for generations of local families.

One of the restaurant’s most talked-about traditions is its secret fish recipe, which has been passed down through the Hilgendorf family. The fish is carefully prepared before being battered and fried, creating the crispy, golden coating that loyal customers have enjoyed for decades. For many Davison-area residents, Whitey’s represents a connection to the past, where families have celebrated birthdays, reunions, Friday night dinners, and special occasions for generations. After more than 70 years in business, Whitey’s remains a reminder of the staying power of locally owned restaurants. In an era of rapidly changing dining trends and national chains, Whitey’s success comes from something simple: consistent food, family ownership and a loyal customer base.

Historic Architecture. Modern Flavor.

ne of Downtown Fenton's newest dining destinations is rooted in one of the city's oldest stories. Housed inside a beautifully restored former bank at 100 S. Leroy St., The Vault has transformed a piece of Fenton's history into a sophisticated seafood and steakhouse where the building's past is as much a part of the experience as the menu itself. Owned by restaurateurs Kosta Popoff and his wife Karrie, The Vault reflects their vision of creating a destination restaurant that celebrates both exceptional cuisine and the character of its historic surroundings. Rather than erase the building's past, they embraced it, preserving the architectural details and history that make the space unique. Karrie is credited with all of the design work.

oysters and one of the area's most celebrated cocktail programs, led by Beverage Director Jon Foley. For first-time visitors, the staff recommends starting with the Fresh When The Vault opened in 2023, Island Creek Oysters and Spicy Tuna & the goal wasn't simply to create Crispy Rice before choosing either the another restaurant. The renovation day's fresh catch from the restaurant's honored the building's original purlocal seafood purveyor or the featured pose as a bank, preserving the massive Steak of the Week, often showcasing steel bank vault that inspired the premium Australian Wagyu or Allen restaurant's name while blending ex- Brothers Black Angus beef. posed architectural details with warm One menu item the team believes lighting, contemporary finishes and an deserves more attention is the Shrimp upscale, cosmopolitan atmosphere. Carbonara, praised for its elegance, The result is a destination that feels rich flavor and fresh ingredients. both timeless and fresh. While exceptional food draws "The Vault is proud to be a cornerguests in, it's the hospitality that keeps stone of the community," the team them coming back. says. "A visit here is the perfect center"Our team treats every guest like piece for a day or evening in beautiful family," they explain. "We continue Downtown Fenton." serving the signature dishes our Guests often begin with a stroll regulars love, like the Blackened through the shops and historic streets Grouper and center-cut Filet Mignon, before settling in for an evening while constantly introducing new featuring prime steaks, fresh seafood, seasonal offerings. There's always

something new to discover alongside familiar favorites." The Vault also has a tip that many regulars already know. Arrive about 20 minutes before your reservation and grab a seat at the bar. It's the perfect place to experience the restaurant's vibrant energy while the talented bartenders craft personalized cocktails, including offmenu recommendations tailored to each guest's tastes. In a community filled with restaurants that have stood the test of time, The Vault represents the next generation of Culinary Landmarks. Through Kosta Popoff's vision, a historic Fenton building has been given new life as a place where exceptional food, thoughtful design and community connections come together. By preserving a piece of Downtown Fenton's past while creating memorable experiences for today's guests, The Vault is helping shape the future of Genesee County's culinary landscape.

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RUGGERO’S ITALIAN RESTAURANT → FLINT → ESTABLISHED IN 1958 Ruggero’s Restaurant traces its roots to 1958, making it one of Genesee County’s oldest Italian-American restaurants. It has been family-owned and operated through multiple generations. Ruggero’s began as a small Italian restaurant on Chevrolet Avenue in Flint, where it built a loyal following among generations of Flint families. Longtime customers frequently recall “following” Ruggero’s from the Chevrolet Avenue days to later locations. Ruggero’s began as a small Italian restaurant serving the growing Flint com-

munity during the postwar era. Like many successful Italian restaurants of that period, its foundation was built on family recipes, homemade sauces, traditional pasta dishes, pizza, Italian-American comfort food and a loyal base of neighborhood customers. By the 1970s, Ruggero’s had developed a reputation as a place where Flint families gathered for Italian dinners, celebrations, and special occasions. Longtime customers recall visiting Ruggero’s for decades, with some tracing their memories back to its earlier locations.

For nearly seven decades, Ruggero’s has represented the heart of Italian-American dining in Genesee County. Founded in 1958, the family-owned restaurant built its reputation on homemade Italian favorites, generous portions, and the kind of hospitality that turned first-time visitors into lifelong customers. Through changing times, Ruggero’s remained a gathering place where generations of families celebrated milestones, shared meals, and created memories around the dinner table.

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MARIO’S RESTAURANT & PIZZERIA → FLINT → ESTABLISHED IN 1963

Since 1963, Mario’s Restaurant & Pizzeria has been a beloved Flint dining landmark, serving generations of families with classic Italian-American favorites, homemade recipes and a welcoming neighborhood atmosphere. The restaurant was founded in April 1963 by Mario Simoni, an Italian immigrant who left his job at General Motors to pursue his dream of owning a restaurant.

Located on Fenton Road in Flint, Mario’s became known as an old-school Italian restaurant where customers could enjoy pizza, pasta, sandwiches and more in a comfortable, family-oriented setting. In its early years, the restaurant even catered to factory workers with late-night hours, reflecting Flint’s strong connection to the automotive industry. Mario Simoni’s sons, including Frank and Sergio Simoni, became deeply involved in the business and helped carry the restaurant’s traditions forward. The family’s dedication helped Mario’s survive changing times while maintaining its reputation as a local gathering place.

After nearly six decades of family ownership, Frank and Sergio Simoni sold Mario’s in 2022 to Tim and Lori Lanphear, who have worked to preserve the restaurant’s identity while continuing its legacy. The new owners kept many familiar menu items, the atmosphere and the traditions longtime customers appreciate. As Mario’s approaches more than 60 years in business, its story is a reminder of the important role longtime restaurants play in Genesee County. Like many iconic local eateries, Mario’s is not just serving food; it is preserving memories created around tables shared by parents, children and grandchildren.

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S A Fresh Vision for a Beloved Dining Destination B Y S H A R O N STO N E

ince opening in 1995, Sagano Sushi & Hibachi Steakhouse has built a reputation for delivering a unique Asian dining experience featuring creative cuisine, fresh sushi, and entertaining hibachi prepared by exceptional chefs. With a commitment to quality food, hospitality, and memorable experiences, Sagano has become a favorite destination for celebrations, special occasions, and nights out with family and friends. In December 2025, brothers Hans Namo and Ronnie Namo became the new owners of all three Sagano locations. Drawn to Sagano’s distinctive combination of fresh sushi, Japanese-inspired cuisine, and interactive hibachi dining, the brothers recognized an opportunity to build upon the restaurant’s strong reputation while honoring the traditions guests have come to love.

With extensive hospitality industry experience and a passion for creating exceptional guest experiences, Hans and Ronnie are dedicated to preserving the Sagano legacy while introducing thoughtful improvements that will bring new energy and excitement to the brand. Sagano has built a strong social media presence with the help of a dedicated marketing team that produces engaging photos, videos and entertaining skits highlighting the guest experience. The team also completely redesigned the restaurant's website from the ground up, creating a fresh, modern online presence that reflects the excitement of the brand.

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Sagano has become a favorite destination for celebrations, special occasions, and nights out with family and friends.

A New Chapter in Downtown Fenton Sagano Fenton was selected as the first location for renovations and enhancements designed to complement the vibrant Downtown Fenton atmosphere. The restaurant is currently undergoing a transformation, including a complete remodel and expansion of the bar area. Previously focused on beer and wine offerings, the renovated bar will feature signature specialty drinks and a full cocktail menu. Expanded hours will allow guests to enjoy Downtown Fenton’s lively evening atmosphere

while experiencing Sagano’s sushi, small plates, and hibachi favorites in a sophisticated and welcoming setting. Future plans also include creating an outdoor patio area where guests can enjoy their favorite Sagano dishes and drinks in the fresh air. The new ownership team is focused on bringing additional excitement to the community through rotating promotions, happy hour opportunities, sushi specials, and other events. “We want to take Sagano to the next level,” says Hans Namo. “We look forward to continuing our community involvement, creating memorable experiences, and having fun with our guests along the way.”

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They also collaborate with local and international vendors to ensure the highestquality ingredients and flavors. Many of Sagano’s sauces are prepared in-house from scratch, including the popular garlic butter sauce that has become a guest favorite. Hibachi selections include premium steak, chicken, seafood, and combination meals prepared fresh in front of guests. Each entrée is served with rice, seasoned vegetables, noodles, and Sagano’s signature Yum Yum and ginger sauces. The steak and chicken hibachi combinations remain among the restaurant’s most popular choices.

Hibachi selections include premium steak, chicken, seafood, and combination meals prepared fresh in front of guests.

Continuing the Sagano Tradition Sagano currently has three locations, all offering the same commitment to quality food, inviting atmosphere, and exceptional service. Future renovations will bring updates and renewed energy to each location while maintaining the dining experience guests have enjoyed for decades. Sagano has also expanded its catering options, allowing guests to enjoy their favorite dishes at homes, offices, and special events. All locations offer DoorDash delivery and accept reservations, making it easier for guests to plan their dining experience. The restaurant’s mission remains simple: to provide guests with exceptional hibachi, creative sushi, handcrafted drinks, and the excitement of a modern Asian bistro.

Fresh Sushi Crafted by Experts

The Art of Hibachi One of Sagano’s greatest attractions is its hibachi experience, where highly skilled chefs combine culinary talent with entertainment. Known for their signature tricks, engaging personalities, and impressive cooking demonstrations, Sagano’s hibachi chefs transform a meal into an interactive experience. The hibachi team works together to share techniques, develop new skills, and create memorable performances for guests.

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The restaurant’s mission remains simple: to provide guests with exceptional hibachi, creative sushi, handcrafted drinks, and the excitement of a modern Asian bistro.

Sagano’s sushi chefs are true artists, bringing skill and creativity to every dish. The menu features traditional favorites including nigiri and sashimi, along with an extensive selection of specialty rolls. Guests can enjoy signature creations such as the Godzilla Roll and Stairway to Heaven Roll, along with many other unique sushi options. Sagano carefully selects ingredients from premier vendors, including specialty suppliers in Chicago, to ensure exceptional freshness and quality.

A newer addition to the menu is poke bowls, offering guests another flavorful way to enjoy Sagano’s fresh ingredients and creative approach to Asian cuisine.

A Destination for the Future The new ownership team is excited to become an even greater part of the communities Sagano serves. With renovations, expanded offerings, and a renewed focus on guest experiences, Hans and Ronnie Namo look forward to building upon Sagano’s success for years to come.

Whether guests are celebrating a special occasion, enjoying a night out, or experiencing hibachi and sushi for the first time, Sagano invites everyone to join its next chapter and experience the energy of a modern Asian bistro in a welcoming community setting. Sagano’s three locations: 134 N. LeRoy St., Fenton 810-715-5765; 6545 Sashabaw Rd., Clarkston 248-625-6755; 2065 S. Linden Rd., Flint 810-230-7300. Visit saganosteahouse.com for details or find Sagano on Facebook and Instagram.

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Whitey’s

HOT DOG STAND → GRAND BLANC → ESTABLISHED IN 1964 Hot Dog Stand is one of Genesee County’s most beloved old-fashioned restaurant landmarks, a place where generations of families have stopped for a simple but unforgettable meal: a hot dog, a coney, a frosty root beer and the famous Original Red Sauce. The restaurant opened in 1964 as an A&W Restaurant when Ellsworth and Aileen Moore and their son James Moore built the Grand Blanc location. The Moore family had deep roots in the local restaurant business, dating back to 1935 when they opened Flint’s first A&W restaurant. The restaurant’s signature attraction is the legendary Original Red Sauce, a family recipe created decades ago by Aileen Moore. According to the family, Ellsworth Moore did not care for traditional ketchup, so Aileen developed a homemade sauce that better suited his taste. That recipe

Seven Decades of Family, Food and Tradition A Davison landmark built on loyalty, memories and a love of bringing people together

became a tradition passed down through generations and remains the centerpiece of the restaurant today. Unlike traditional Flint-style or Detroitstyle coney sauces, the Hot Dog Stand’s red sauce has its own distinct flavor and identity. It is served on steamed Koegel’s hot dogs, often topped with mustard

and onions, creating a combination that longtime customers have enjoyed for generations. Part of the charm of the Hot Dog Stand is its nostalgia. It represents an era when neighborhood drive-ins and small family restaurants were gathering places for friends, families and local workers.

STARLITE CONEY ISLAND → BURTON → ESTABLISHED IN 1966

Starlite Diner & Coney Island is one of the longtime icons of the Flint-area dining scene, representing the classic Michigan coney island tradition. Founded in 1966, the Burton restaurant has remained a gathering place for generations of families, factory

24 September 2026

workers, students and late-night diners looking for familiar comfort food. The restaurant built its reputation around Flint-style coney dogs, fresh-ground burgers and all-day breakfast. Flint-style coneys are known for their unique dry, seasoned

beef topping rather than the smoother chili sauce associated with Detroit-style coneys. Starlite has long been recognized as one of the restaurants preserving this regional food tradition. According to local history accounts, Starlite became especially popular with General Motors employees looking for a meal after shifts, and it was once among Burton’s notable late-night gathering spots. Starlite is more than a restaurant. It is part of the story of Flint-area dining history, where a plate of coneys, a cup of coffee and a familiar booth have connected generations of local residents for more than half a century.

or more than seven decades, Whitey’s Restaurant has been much more than a place to enjoy a great meal. Since opening in 1955, the Davison landmark has become a gathering place where generations of families have celebrated milestones, shared Friday night dinners and created the everyday memories that often become the most cherished. For the Hilgendorf family, the secret to Whitey’s longevity comes down to one word: loyalty. “We are incredibly fortunate to have generations of loyal customers who support us and loyal longstanding employees who are an integral part of our Whitey’s family,” Dana Hilgendorf says. That loyalty begins at home. For generations, the Hilgendorfs have invested their blood, sweat and tears into preserving the family business and the values that have made Whitey’s feel like home to so many customers. They understand what it means to serve their community and never take that responsibility for granted. Third-generation owner Scott Hilgendorf has been involved with the restaurant for 47 years. His earliest memories date to age 5, making pies with the head chef in the prep room. As a teenager, he would walk to Whitey’s with friends after school for a quick meal. Today, his grandchildren look forward to continuing that same tradition. For Scott’s wife, Dana, Whitey’s holds an equally personal place in her heart. It was where she met Scott while working to put herself through college. Over the years, she has contributed her financial, organizational and operational expertise to the restaurant, helping guide its continued success from the early 2000s through today. Their children also grew up learning valuable lessons through their experiences at Whitey’s: commitment, dependability, accountability and the importance of taking pride in your work. Those lessons have followed them into their own careers and successes. While the restaurant has evolved, the family has worked carefully to preserve what makes it special. An

We don’t want our guests to only remember what they ate; we also want them to remember how they felt while they were here.

addition in 1985 increased seating by 100, followed by remodels in 2008 and 2012. Interior updates are underway today, along with ongoing investments in equipment and technology. “Staying true to our roots doesn’t mean refusing to change,” Scott said. “It means embracing progress while never losing sight of where we started.” That philosophy extends to the thousands of families who have made Whitey’s part of their traditions. Birthdays, anniversaries, celebrations and ordinary dinners have all unfolded around its tables. The family says it is both humbling and inspiring to know Whitey’s has been part of so many people's lives. The restaurant's famous Fish and Chips may be its signature dish, but the Hilgendorfs encourage diners to try the Great Lakes Catch, featuring bluegill, walleye and perch. It's a true taste of Michigan and a reflection of the restaurant's connection to its home state. Ultimately, the family hopes guests remember more than their meal.

“We don’t want our guests to only remember what they ate; we also want them to remember how they felt while they were here.” For Whitey’s, that feeling is built on good food, genuine hospitality and seven decades of loyalty— one generation, one family and one meal at a time. Whitey's is at 109 N. State St., Davison. For more information, visit whiteysrestaurant.com.

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TIA HELITA’S MEXICAN CUISINE → BURTON → ESTABLISHED LATE 1960S/1970

Tia Helita's Mexican Cuisine is one of Genesee County’s longest-running familyowned Mexican restaurants and a true local dining institution. Since opening, Tia Helita’s has served generations of Flint-area families with traditional Mexican-American favorites, homemade recipes and a welcoming, family atmosphere. The restaurant was founded by Maria (Mary) and Urbano Villarreal, grandparents of the current owners. The couple opened the restaurant in the late 1960s/around 1970, originally on Fenton Road in Flint, where it quickly developed a loyal following. From the beginning, Tia Helita’s focused on fresh, homemade food and recipes passed

down through generations. Early favorites such as carne guisada (stewed beef), chips and salsa remain among the restaurant’s signature dishes decades later. One of the restaurant’s most famous offerings is its wet stew beef burrito, featuring slow-cooked beef prepared with a family recipe that has become a customer favorite. The homemade chips and salsa have also earned a loyal following and are often mentioned as a must-try item. For many customers, Tia Helita’s represents more than a place to eat. It is a gathering spot where families celebrate birthdays, holidays, milestones and everyday meals together. The restaurant continues to define what a neighborhood restaurant should be.

BLONDIE’S FOOD & SPIRITS → FLINT TOWNSHIP → ESTABLISHED AROUND 1970 Blondie’s Food & Spirits has become a familiar name in the Flint-area dining scene, known for its welcoming atmosphere, scratch-made comfort food and neighborhood feel. Located on W. Hill Road in Flint, the restaurant has built a reputation as a place where families, friends and coworkers gather for casual meals, celebrations and drinks. The restaurant’s philosophy is centered around creating an experience that goes beyond just serving food. Blondie’s describes itself as a place where guests can “eat, laugh and connect,” with a focus on memorable service, fresh ingredients and a comfortable environment. Over the years, Blondie’s has developed a loyal following for its American comfort-food menu 26 September 2026

featuring a mix of classic dishes and house specialties. The restaurant also offers gluten-free and vegan options, reflecting the changing expectations of today’s diners while maintaining its traditional comfortfood roots. Its combination of comfort food, hospitality and community connection has helped it remain a recognizable Flint-area destination for generations of diners.

LATINA RESTAURANT → FLINT → ESTABLISHED IN 1967 Latina Restaurant & Pizzeria is one of Flint’s longtime Italian-American dining traditions, a restaurant that has built a loyal following through generations of families, neighborhood gatherings and classic comfort food. Located on W. Bristol Road in Flint, Latina has become known for its generous portions, old-school Italian atmosphere and a menu that extends far beyond pizza. The restaurant offers traditional favorites including pasta dishes, lasagna, baked specialties, antipasto, subs, burgers, wraps, steaks, seafood, stromboli and specialty pizzas. Its famous antipasto salad has become one of the restaurant's signature dishes and a favorite among generations of customers. Latina represents an important chapter in Flint’s restaurant story: the family-owned Italian restaurant that survives because it becomes part of the community. While trends in dining come and go, places like Latina endure by consistently delivering familiar food, comfortable surroundings and memories shared around the dinner table. Since opening in 1967, Latina Restaurant & Pizzeria has remained a Flint-area gathering place where generations of customers have enjoyed classic Italian-American favorites.

brunch • dinner • downtown fenton APOLLO FAMILY RESTAURANT → DAVISON → ESTABLISHED EARLY 1970S

Apollo Family Restaurant has been a familiar gathering place for Davison residents looking for classic American comfort food, generous portions and a welcoming neighborhood atmosphere. The restaurant has long been considered a local institution, serving breakfast, lunch and dinner to generations of families.

While many longtime restaurants are known for one signature item, since the 1970s, Apollo has built its reputation around a broad menu of dependable favorites, from morning omelets and pancakes to burgers, sandwiches, soups, coney dogs and traditional dinner plates.

Located on S. State Road, Apollo has developed the personality of a classic family diner: a place where regular customers are greeted by familiar faces and where breakfast meetings, casual lunches and family dinners are part of the daily rhythm. The restaurant describes itself as more than just a place to eat, but a community gathering spot for people of all ages. One of Apollo’s most popular menu items is its fish and chips dinner, which has earned a loyal following among local diners. The restaurant is also known for its burgers, made with fresh ground beef sourced from a local butcher, along with classic milkshakes and malts. The success of Apollo Family Restaurant comes from the same qualities shared by many longtime Genesee County favorites: consistency, affordability, familiar food and a loyal customer base.

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| Culinary Landmarks

BIG JOHN STEAK & ONION

WHITE HORSE TAVERN

→ FLINT → ESTABLISHED IN 1972

→ FLINT → ESTABLISHED IN 1973

Few restaurants are as closely tied to Flint’s food identity as Big John Steak & Onion. Since opening in 1972, the restaurant has become a regional icon, serving generations of customers who grew up enjoying its signature steak sandwiches, generous portions and unmistakable flavor. The story begins with John E. Klobucar, known as “Big” John, who opened the first location on S. Dort Highway in Flint. Having spent years in the restaurant business, Klobucar wanted to create a restaurant where customers could watch their food being prepared fresh on the grill. That openkitchen concept became part of the restaurant’s identity, with the sound and smell of sizzling steak welcoming customers through the door. The restaurant’s signature item is the Original Steak & Onion Sub, made with thinly sliced 100% ribeye steak, grilled with or without onions, seasoned and piled onto a fresh-baked Italian sub roll.

White Horse Tavern, Flint is one of the city’s classic neighborhood gathering places, known for its old-school tavern atmosphere, longtime regulars, comfort food, and connection to Flint’s restaurant history. Located at 621 W. Court Street, the tavern has been serving the Flint community since 1973. The story of the White Horse begins with the Poulos family. John G. Poulos, along with his sons Chris and Steve, opened the tavern in 1973 after the family had already been part of Flint’s restaurant scene for decades. Their grandfather, George Poulos, had operated Famous Coney Island in the 1940s, and after the 1947 Flint flood, the family reopened as the Motor Lounge. When urban renewal changed the landscape of downtown Flint, the family moved to the current Court Street location and opened White Horse Tavern.

Big John’s success mirrors the history of Flint itself. The restaurant grew during an era when factory workers, families and neighborhood customers valued affordable, filling meals served quickly and consistently. The restaurant’s reputation was built on a simple formula: quality ingredients, generous portions and a sandwich unlike anything else in the area.

The famous Red Sauce became another part of the Big John experience. Customers often add it to their steak subs for the unique flavor that has become associated with the brand. For many longtime residents, a Big John steak sandwich is more than a meal. It is a taste of Flint, a connection to childhood memories, first jobs, family dinners and a restaurant tradition that has lasted for generations.

The tavern’s appeal has always been its comfortable, unpretentious personality. The menu reflects classic American tavern fare, including pizza, stromboli, burgers, sandwiches, soups, salads, and breakfast favorites. It is especially known among local custom-

ers for its pizza and its casual bar-and-grill atmosphere. In 2022, after nearly 50 years of ownership, the Poulos family announced plans to sell the business, hoping new owners would preserve the traditions that made White Horse special.

What the culinary students call classwork, the diners at the table call a work of art. Right in the heart of downtown Flint, Applewood at Second & Saginaw is Mott Community College’s chic, upscale-casual teaching restaurant. Each month, a new lunch menu takes center stage, from elevated American fare to bold international cuisine and handcrafted desserts. Here, the next generation of culinary artists, pastry chefs, and hospitality leaders turn real-world experience into remarkable meals. Experience Flint’s top culinary talent in the making this Fall semester, open September 9 through December 10, 2026. Lunch is served Monday through Thursday from 11:00 a.m. - 1:00 p.m., with final seating at 12:45 p.m. Reserve your table today by calling 810-762-2550, and explore the latest monthly menu at mcc.edu/culinary-arts.

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810-750-0507 • 1492 N. Leroy St., Fenton • BealeStSmokehouse.com

| Culinary Landmarks

EL COZUMEL → DAVISON AND BURTON → ESTABLISHED IN 1973 El Cozumel is one of Genesee County’s longtime Mexican dining destinations, known for bringing festive Mexican flavors, generous portions and a family friendly atmosphere to local diners for decades. The restaurant has built a loyal following around classic Mexican-American favorites including sizzling fajitas, burritos, enchiladas, tacos, combination dinners and specialty dishes. The restaurant’s name pays tribute to the Mexican island of Cozumel, a destination known for its Caribbean beauty and vibrant culture. That influence is reflected in El Cozumel’s colorful atmosphere, welcoming service and celebration-focused dining experience. El Cozumel has also adapted with the times, offering updated menu selections and refreshed dining spaces while maintaining the familiar recipes and hospitality that longtime guests appreciate. The restaurant operates locations in Burton and Davison, continuing its role as a gathering place for Mexican food lovers throughout Genesee County. Since 1973, El Cozumel has been part of the flavor of Genesee County dining. From sizzling fajitas and overflowing combination plates to margaritas and family celebrations, the restaurant represents the kind of neighborhood gathering place.

30 September 2026

SAM’S ITALIAN RESTAURANT

CHURCHILL’S FOOD AND SPIRITS

→ SWARTZ CREEK → ESTABLISHED IN 1973

→ FLINT → ESTABLISHED IN 1980

For more than 50 years, Sam’s Italian Restaurant has been a beloved family-owned restaurant serving classic Italian-American comfort food to generations of Flint-area families. The restaurant officially traces its roots to 1973, when it opened with a mission to provide homemade Italian meals made with fresh ingredients and family recipes. Located on Grand Blanc Road in Swartz Creek, Sam’s has built its reputation on the kind of food that defines neighborhood restaurants: generous portions, familiar flavors and a welcoming atmosphere where customers often become regulars. From the beginning, Sam’s focused on traditional Italian dishes prepared with care. The restaurant is known for its homemade specialties, including pizza, lasagna, baked pasta dishes, antipasto salad and other classic favorites. The restaurant also highlights Mama Silvana’s Homemade Sauce, a

Churchill's Food and Spirits has been a fixture of downtown Flint’s dining scene since 1980, earning a reputation as one of the city’s longestrunning gathering places. Located on historic Saginaw Street, Churchill’s opened during a challenging era for downtown Flint and remained a steady destination for residents, professionals, and visitors as the city experienced decades of change. The restaurant began as an English-style pub and has evolved over the years into a well-known Flint gathering place recognized for its whiskey selection, craft cocktails, beer offerings, live music and updated food menu. The historic building itself dates to 1890, adding to the old-world atmosphere that has become part of Churchill’s identity.

signature sauce that has helped define the Sam’s dining experience. Like many successful longtime Genesee County restaurants, Sam’s has become more than a place to eat. It has been a gathering spot for families celebrating birthdays, team dinners, casual nights out and community events. Its three dining rooms allow Sam’s to accommodate everything from small family meals to larger gatherings, helping it maintain the feel of a neighborhood restaurant while serving a broad customer base. After more than 50 years in business, Sam’s remains one of Swartz Creek’s dining landmarks and continues serving recipes that have stood the test of time.

Founder David Gillie learned the restaurant business and Flint coney tradition in the 1970s while working with the owners of Starlite Diner & Coney Island. That experience helped shape Gillie’s approach to the classic Mid-Michigan coney island restaurant. Gillie’s is best known for its Flint-style coney dogs, which are different from Detroit-style coneys. Flint coney sauce is traditionally a drier, meat-based topping made with beef and spices, while Detroitstyle coney sauce is generally smoother and more chili-like. One of Gillie’s longtime appeals has been convenience and accessibility. The restaurant features a large dining room and has historically offered a 24-hour drive-thru, making it a familiar stop for early breakfasts, late-night → FLINT meals and everything in between. → ESTABLISHED IN 1985 The restaurant also has a unique ownership story. In 2021, after the challenges of Gillie's Coney Island Restaurant opened in the COVID-19 pandemic, Gillie transferred 1985 in Mount Morris, just north of Flint. ownership to 17 longtime employees who Gillie’s has become an important part of the had helped keep the business operating. The Flint-area restaurant landscape because it helped arrangement allowed those employees to purpreserve one of the region’s most distinctive culi- chase the restaurant and continue its future as nary traditions: the Flint-style coney dog. a locally rooted business.

GILLIE’S CONEY ISLAND

ITALIA GARDENS → FLINT → ESTABLISHED IN 1931 Few restaurants in Genesee County have the history and loyal following of Italia Gardens. Established in 1931, it is recognized as Flint's first Italian restaurant and has remained a family-owned institution for more than nine decades.

When Albert Barone retired in 1964, ownership passed to his daughter Enza and her husband, Don Haley, who continued expanding the business while preserving the original recipes and family traditions. Today, the restaurant remains in its third generation of family ownership, a remarkable achievement in an industry known for constant change. Over the decades, Italia Gardens has occupied several Flint locations before settling on Miller Road. As demand grew, additional restaurants opened in Davison (1994); Oxford (2008); Grand Blanc (2019). Each location continues the family's emphasis on traditional Italian-American cuisine and hospitality. Since opening during the Great Depression, it has survived economic downturns, changing dining trends and multiple relocations while remaining true to its original mission: serving hearty Italian meals that bring people together.

A GOOD BOOK FOR

September C O M P I L E D B Y K A R E N P I AC E N T I N I

s summer gives way to autumn, September is the perfect time to slow down, unplug and rediscover the joy of reading. A great book can entertain, inspire and even transport you to another place. Whether you're savoring Michigan-themed titles like Honolulu Blues by Joel Walkowski, The Great Big Pumpkin Cookbook by Maggie Michalczyk, Color Tour by Aaron Stander, When the Season Ends by Stacy Windahl and Clarkston’s Curse by Ann Margaret Johns, or diving into a gripping thriller like The Unknown by Riley Sager, reading sharpens the mind, reduces stress and fuels the imagination. This September, turn the page and enjoy the adventure.

The Unknown by Riley Sager

Clarkston’s Curse by Ann Margaret Johns

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Any one of any age can enter & there is no cost to participate!

When the Season Ends by Stacy Windahl

Color Tour by Aaron Stander

The rules are easy! • Simply stop by the store and fill out a entry form. • Build an original handcrafted, family appropriate scarecrow. • This can be a team effort. • Stakes will be provided for standing displays (standing displays are not a requirement.) • Scarecrows can be displayed at the store starting September 25. • Contest voting starts October 1st and runs through Halloween Night. • JJ’s customers will vote with each purchase throughout the month. • Grand Prize: $100 cash. Winner will be announced November 1st.

810-695-8733 • jjcardinal.com

A P R*

SCAN TO GET STARTED!

myFPCU.com (800) 748-0451 The Great Big Pumpkin Cookbook by Maggie Michalczyk

Honolulu Blues by Joel Walkowski

*APR = Annual Percentage Rate. Subject to approval based on creditworthiness. Rates may vary based on each individual’s credit history and underwriting factors. The Credit Union will reduce the rate of your existing non-Financial Plus loan by 1% (subject to a minimum rate of 3.99% APR for auto, 4.99% APR for boat, 5.49% APR for RV, and 5.99% APR for motorcycle and powersport loans). Proof of the current rate and terms of the loan to be refinanced is required. Promotion only applicable to secured auto, boat, RV, motorcycle, and powersport loans. Promotion does not apply to existing loans with the Credit Union, purchases or lease buyouts. Rates and terms are subject to change without notice. Cannot be combined with Loyalty Rate Discounts. The Credit Union reserves the right to modify or discontinue this offer at any time without notice. Some restrictions apply. See Credit Union for details.

| Standout

Student ut o d n a t S

HOME BEGINS

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What sports are you active with? I have competed in varsity soccer and track for four years. During my soccer career, I was part of the 2023 Regional Championship team, the 2024 Regional Finalist and District Championship team, and the 2025 SVL Championship team. I earned Academic All-State honors each year, along with 2025 SVL Second Team All-League and All-District honors. In track, I am ranked among the top 10 alltime for Powers Catholic boys pole vault. I also participate in intramural basketball and volleyball and play travel soccer with Nationals Soccer Genesee. Who’s your favorite teacher and why? I have several favorite teachers at Powers because they are all standouts, but if I had to pick just one, I 34 September 2026

Saginaw St.

Henry Ford Genesys Hospital

Grade 12

McCandlish Rd.

Exit 108

Powers Catholic High School ooper Villaire of Grand Blanc is a senior at Powers Catholic and a member of the National Honor Society. He enjoys volunteering in the community and has completed more than 85 service hours during his high school career. He volunteers with organizations including his parish, Holy Family, ABC Youth in Flint, the Freshman Annual Picnic, Camp of Champions, Vipers Soccer for special needs and the Food Bank of Eastern Michigan. As a student at Powers, he has attended Kiaros, a retreat in Damascus, Ohio, which he said deepened his relationship with the Lord.

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pinehollowestates.com • 810.695.9901 • 6170 Gaitway Drive, Grand Blanc, MI 48439 would choose Mr. Stravato because he makes class fun while learning. I was also able to create a stronger bond with him because he was my soccer coach. What types of roles or characters have you played in theater? I have participated in Seussical Jr., playing the role of the Cat in the Hat, and High School Musical, playing Troy Bolton. What drives you to try so hard at school? I have to give my parents a lot of credit for my drive. They have inspired me from a young age to perform at my highest ability and have always supported me in achieving success. They have made sacrifices to send me to Catholic schools as an investment in my education, and I have always strived to perform at my best to honor those sacrifices. What are your college and career plans? I have completed one year of dual enrollment at the University of Michigan-Flint and am currently enrolled for my second year. I plan to continue pursuing my bachelor's degree in business at U-M after I graduate and would like to own my own company.

Where do you see yourself in 10 years? I see myself graduated from college, excelling in my career and starting my own family. I am hopeful that I will continue to stay in touch with my friends. What advice would you give incoming freshmen at Powers? Never be afraid to speak with the staff at Powers; they are always willing to help. Also, try new things, whether it's a sport, club or extracurricular activity, and go to as many school events as possible. You will create new friendships and lasting memories!

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Burton • Fenton Midland Clio • Lansing West Holly Flushing • Owosso • Flint Lansing Cedar Muskegon • Haslett • Swartz Creek • Petoskey Saginaw State St • Saginaw Bay Rd • Mt Pleasant

| Music

THE CLOSEST WAY I CAN DESCRIBE OUR STYLE IS NEW GRUNGE, SPACE ROCK COMBINED WITH SOME ALTERNATIVE METAL, BUT ALSO DEVELOPING SONGS INTO THE KIND OF CINEMATIC EPICS I LOVE TO CREATE.” — A N DY L E N O X

(FROM LEFT) PHIL DANNE, GARY BEHLING AND ANDY LENOX OF THE HEADLESS WILL PERFORM AT LOCAL 432 ON SEPT. 12. NOT IN PHOTO IS BAND MEMBER JAY GAUTHIER. PHOTO COURTESY OF THE HEADLESS

LOST TIME. FOUND SOUND. After years away from music, four Flint-area friends rediscover the power of playing together in The Headless BY MARK SPEZIA P H OTO S C O U RT ESY O F T H E H E A D L ES S

ndy Lenox admits to feeling a tad intimidated upon meeting future bandmate Gary Behling for the first time. He had just settled into an art class as a freshman at Flushing High School. “In walks Gary, who is a grade ahead of me, with his long hair and leather coat and starts coming toward me,” Lenox recalled. “I’m like, ‘Am I sitting in your seat or something?’”

38 September 2026

Despite the shaky introduction, the two soon bonded over a shared passion for music. Lenox’s musical appetite had been whetted through piano lessons and the eclectic mix of music emanating from his father’s sizable home stereo, including Talking Heads, Devo, the B-52s, Frank Zappa and the Alan Parsons Project. Behling already played guitar and frequently brought it to school.

“We talked about how Gary had his guitar with him quite a bit and, before I knew it, I was at his house and he was teaching me how to play,” Lenox said. “Gary taught me four chords and I played them all weekend at his place. The rest is history.” Lenox, now 45, soon fell in love with the instrument, expanding his repertoire well beyond those four chords. Not long after high school,

the pair helped found a five-member band called Diver in which they both played guitar. Diver became a staple of Flint’s local rock scene, frequently performing at Local 432. A pair of Diver albums and an EP, released between 2003 and 2018, can be found on Spotify and other platforms. Those years also found Lenox juggling music with earning a computer science degree, launching a career in technology, getting married and starting a family. Eventually, the band members’ growing life responsibilities and some musical frustrations led to Diver calling it a day in 2018. He eventually put his guitar away altogether. However, the idleness and isolation of the COVID-19 pandemic left him longing for his band days. “The lack of making music really started to get to me once the pandemic hit because, like most people, I felt isolated and missed being part

of something bigger, like a band,” he said. “I battled a bit of depression and felt ready to end my break from music. Plus, my kids were getting older and could do things like make their own lunches, so the time felt right.” Finally, in late 2024, Lenox reached out to drummer and friend Jay Gauthier, who had also been part of Diver’s final lineup, and Behling. “I hadn’t picked up a guitar in five years but was like, ‘Let’s get together and jam,’” Lenox recalled. “Jay was good with it, but Gary said he had too much going on.” Behling’s reluctance, however, soon melted away. “We sent Gary a recording of what we were playing and he was like, ‘Dammit, okay I’m in,’” Lenox said. The trio flirted with the idea of re-forming Diver, but the band’s former vocalist and bass player were not available. To fill the bass vacancy, Lenox reached out to

“Originally, I had not intended to write original music for the new band, but realized how insufficient my actual muANDY LENOX PERFORMS AT A sical knowledge is,” he said. “I had PAST CONCERT AT played a looser, more punk rock LOCAL 432. style before and needed to fill in the gaps to become more refined.” Lenox also threw himself into friend Phil Danne. Danne was on studying music theory and spent a musical hiatus of his own after stepping away from a Lansing-area the summer of 2025 creating demos of his original compositions on cover band in 2022. “Andy and I first became friends newly purchased home recording when we started working together equipment. “It’s amazing how good everyabout 15 years ago because of our love of music,” Danne said. “I knew thing sounds these days using home equipment,” he said. “I could record how much it had meant to him part of a song, then layer in bass, and I was ready to get back into drums and vocals. I would keep playing. Andy offered me a great adding to a song when the next part opportunity.” popped into my head.” The Headless was born, but Lenox continued refining demos the group was still lacking a lead until presenting them to his bandsinger. Lenox volunteered for the mates. role. “I had always liked singing “What really clinched it for me but never considered becoming about our prospects as a band was the lead singer in any band,” he when Andy played some of those said. “I needed to put vocals to early demos,” Danne said. “I was some new material I was writing blown away by how well everything and discovered my singing was improving as I did that. You can get he did was blending together.” The work reflected the influence better at something by practicing, of the 1990s grunge era combined who knew?” Still, Lenox was reminded of his with Lenox’s penchant for rock anrustiness when it came to compos- thems that are spacious, thematic, over-the-top and a bit bombastic. ing and producing his own work.

“The closest way I can describe our style is new grunge, space rock combined with some alternative metal, but also developing songs into the kind of cinematic epics I love to create,” Lenox said. “I’ll actively put in too many key changes so a song comes out the other side differently from where it started. It’s like if Jim Steinman joined Alice in Chains.” Steinman, who died in 2021, was a Grammy-winning composer, lyricist and producer known for his work with Celine Dion, Meat Loaf, Bonnie Tyler, Billy Squier and many others. Lenox, a senior software engineering manager for the wildly popular youth sports app GameChanger, has been part of past tech startups and applied that same approach to his new musical venture. “The startup aspect of being in a band has been really cool for me too, everything from creating digital ads and marketing and the design of our website,” he said. “Of course, artists can market themselves online these days without playing any live shows, but that was never an option for us.” On May 30, Lenox, Behling and Gauthier played together at Local 432 for the first time since Diver’s final show there in 2018, joining Danne for The Headless’ first live performance.

MyCityMag.com

| Music “That first show was amazing, what a huge thrill for me and we really fed off great energy coming from the crowd,” said Danne, who has been playing guitar or bass since age 11. “Playing original songs, especially for the first time live, is more challenging than playing covers, but the greater the challenge, the higher the reward.” Lenox worked some of the production values he is fond of into the show, including catchy outfits, theatrics, lighting effects and creating a memorable opening. “The show was mostly attended by friends and family, which is typical of a first live show, but it was incredible to be back performing

at Local 432,” Lenox said. “It was a beautiful homecoming for us, but we want to keep pushing our live show.” Creating new music underscored what Lenox had missed about being in a band. “I didn’t realize how important being part of a band and part of the overall local music scene was to me until it was gone, especially the camaraderie,” he said. “I really missed interacting with a larger community of musicians, seeing what other bands are playing at places like Local 432 and just being part of a social space.” “Another Cloth,” the band’s debut single, was released July 7 on major platforms including Spotify, Apple Music, YouTube and SoundCloud. “Another Cloth is an example of why I delved so much into music theory because my hand would just go to certain chords when making new music and I wanted to break those hab-

“ANOTHER CLOTH,” THE BAND’S DEBUT SINGLE, WAS RELEASED JULY 7 ON MAJOR PLATFORMS INCLUDING SPOTIFY, APPLE MUSIC, YOUTUBE AND SOUNDCLOUD.

40 September 2026

its,” Lenox said. “The song came together well and I was able to compose the music and write lyrics in linear fashion over three days.” Lenox then sent his creation to friend Justin Ford, lead singer and songwriter for Flint band Kinetic Stereokids. “Justin contributed some great vocal ideas and helped me refine the lyrics,” he said. “The main vocal hook on the chorus was his idea.” The band recorded the final version at Rancho Recordo on the outskirts of Fenton. “Another Cloth” features thick, fuzzed-out guitars balanced by atmospheric textures and soaring vocal runs. “When I heard the finished product, I was a little in awe of how much we had stepped up our game since the Diver days,” Lenox said. “Somehow, we had gotten better with all the time off. Gary’s guitar playing was moodier and Jay had incorporated some things he had picked up watching video of Motown-style drumming. Phil blended into the group effort perfectly.”

Added Danne: “Hearing everybody’s part in the song come together for the first time, I thought we nailed it. Hearing it on Spotify for the first time was especially rewarding.” The Headless’ second single, “Cast Into The Firmament,” was released Aug. 11, and their third, “Digging My Feet in the Earth,” is scheduled for release this month. As if The Headless, a career and a family were not enough, Lenox also began playing guitar in MidMichigan metal band War on the Horizon roughly 20 months ago. He will be pulling double duty when both bands play Local 432 on Sept. 12. The Headless play at Ann Arbor Funhouse on Nov. 28. “We’re stoked about the future and will continue putting out singles until we have enough for an album, and we’ll be filling out our booking schedule with shows at festivals next year,” Lenox said. “Of course, we’ll be building out the live show to make it more elaborate and crazier.”

| Love Story

THE CARE YOU NEED.

Jadyn and Josh Iid’s

LOVE STORY How and when did you first meet? We met in 2019 at The Freedom Center Church in Fenton. For about a year, we knew of each other but had no interest in dating anyone because our lives were too busy with work and school. Near the end of 2020, it suddenly became evident that we were two really good friends who always had the most fun together, which is the perfect beginning to a forever friendship and marriage. Naturally, we started dating.

I quickly spun around and, of course, said yes!

Tell us about the wedding.

We got married in 2023 at the perfect location, Schmelter Stoney Acres in Linden. We will never regret our decision to have a very small, private wedding ceremony in the morning on a peaceful private lake with immediate family and our bridal party, followed by a big reception later in the evening with extended family and friends in the barn/pavilion. Having a wedding like this kept a special intimacy for Josh and Tell us about the proposal. me during our ceremony, giving us a beautiful day that felt more Josh had a few ideas of where personal and less stressful, while to propose, all meaningful and still allowing us to have a blast memorable locations that were personally tied to our relationship. dancing and eating with everyone who loves and celebrates us. However, the engagement ring Also, having mini was ready to be picked up just two days before we, along with a group marshmallows thrown at us as we exited was definitely a core of friends, flew to Florida for a memory! friend’s vacation. With two of the friends being photographers, it was the perfect opportunity! What do you cherish most One of our friends had about each other? connections to a private beach Jadyn: What I cherish most with a gorgeous ocean view, and about Josh would definitely be since the plan was always to take his ability to make life enjoyable. couple photos on the beach, I Obviously, life is not always didn’t suspect a thing. That is, easy, but even in difficult times until I saw Josh’s shadow on the or when I’m in a bad mood, he sand as he got down on one knee. always finds a way to make me

42 September 2026

THE COMPASSION YOU DESERVE.

laugh and have fun. He’s very optimistic and hopeful about God’s goodness and blessings toward us, which truly is a breath of fresh air. I am blessed not just to have him as a husband, but as a best friend as well. Josh: What I cherish most about Jadyn is that she has an adventurous heart. I love that we get to go on fun trips and explore the wilderness together. She also gets really excited about the simple little things in nature, and it’s really cute.

Got any sweet, funny, or just plain awesome details you want to share? We are just two best friends who complement each other well. We choose to love each other even when we don’t feel like it, choose marriage even when it’s difficult, choose to forgive, trust in the Lord, stay committed to one another, be on the same team, defend each other, laugh and be silly together. It’s all a bunch of choices, not always easy ones, but at the end of the day, it’s always worth it!

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| Style

September Style Fashion, Football & Fall Entertaining in Michigan BY SHANNON WHITE

eptember in Michigan has a rhythm all its own, carrying late summer vibes while the end of the month brings crisp mornings and golden afternoons. The month also boasts a calendar packed with football games, the Michigan State Fair, the Detroit Jazz Festival, Arts, Beats & Eats, Frankenmuth Oktoberfest, the Michigan Renaissance Festival and several great car shows. Style becomes a blend of comfort, personality and practicality, while entertaining shifts

44 September 2026

or a delicate but eye-catching necklace to elevate your style. Harvest festivals and weekends at the cider mill are where cozy meets whimsical. Knit sweaters (mock necks were all over the fall runways), shift dresses paired with tall boots and soft suede pieces feel right at home among cider mills, pumpkin patches and craft vendors. Earth tones, warm reds, rich golds and deep greens dominate WHAT TO WEAR Early fall football games call for layers the season, and as we like to say at SHIFT, fall is the season of coffee. that move with you. Frankly, so do festivals, artisan markets and farmers Think shades of brown, mocha, latte and espresso that echo Michigan's markets. Think soft knit sweatautumn palette. Layered textures will ers, lightweight denim jackets and keep you comfortable from morning embroidered blouses that add texture markets to twilight bonfires. without bulk. A striped crewneck or flutter-sleeve top pairs perfectly HOW TO ENTERTAIN with a great-fitting pair of jeans and September entertaining in Michigan practical yet stylish sneakers that are is all about embracing the outdoors warm enough for evening kickoffs while keeping guests comfortable. but breathable enough for sunny For football watch parties or tailgates, afternoons. Add a scarf or hair build a menu around regional favorbandana for a playful pop of ites like coney dogs, smash burgers, color that keeps your hair in kettle chips and local craft brews. place on breezy days. Add a crockpot of chili and a tray of Culinary events throughcaramel apple bites for a sweet nod to out the region, from tasting the season. tents to chef-led demonstraBeautiful serving pieces are the tions, invite a slightly foundation of any great spread, so elevated but still invest in versatile platters and aprelaxed look. A cute petizer dishes you'll use year-round. puff-sleeve knit top Set up a simple drink station with or embroidered dress Michigan-made sodas and smalltransitions seamlessly batch lemonades. Keep a cozy throw from daytime market blanket in your car along with a sampling to evening couple of pillows that can double as wine pairings. Choose lap warmers, picnic cushions or an Shannon White is an architect, designer and fashiofall fabrics like suede impromptu tablecloth. nista – a small but mighty for everything from Most importantly, take time to cheerleader of all things matching sets and enjoy Michigan's seasonal foods, Flint! Holding both Bachelor of Science and Master of skirts to jackets. fresh-baked treats, apple harvests and Complete the look locally made products. Celebrate the Architecture degrees from the University of Michigan, she is the founder of the FUNchitecture dewith the perfect Great Lakes State with family and sign firm and co-founder of the new she-powered pair of earrings Downtown Fenton retail business, SHIFT. friends. toward cozy gatherings, tailgate spreads and outdoor fun because, well, the weather in Michigan is just. That. Good. Here’s how to dress and host in on-point style all season long, inspired by the latest early fall fashions, the warmth of Indian Summer and, by month's end, the possibility of frosty wakeups.

| Nutrition

Give yourself permission to enjoy your meal. Put your fork down between bites. Have a conversation. Let your body tell you when you've had enough.

EATING HEALTHY While Eating Out B Y D R. S H A N JAC KS O N | H E A LT H Y J U ST F E E LS R I G H T

et's be honest, life gets busy. Between work, family commitments and social events, eating out is often the most convenient option. One of the questions I hear most often from my patients is, "Dr. Shan, how am I supposed to eat healthy when I'm always eating out?" The truth is, you don't have to avoid restaurants to live a healthy lifestyle. Whether you're grabbing lunch during a busy workday, enjoying date night, celebrating a birthday or traveling, eating out is simply part of life. The goal isn't to make every meal perfect. The goal is to make better choices more often than not. Healthy eating isn't about restriction; it's about making decisions that support your health while still allowing you to enjoy life. One of the easiest things you can do is take a few extra minutes to look over the menu before you order. Instead of automatically choosing the first thing that catches your eye, look for meals that include grilled chicken, fish,

lean meats, beans or other good sources of protein, then pair them with vegetables or a healthier side. One of the simplest ways to make your restaurant meal healthier is to customize it. Most restaurants are happy to make small substitutions. Instead of fries, ask for steamed vegetables or a side salad. If your meal comes with white rice, ask whether brown rice is available. If your sandwich comes with mayonnaise, ask for it on the side or leave it off altogether. These may seem like small adjustments, but over time they make a meaningful difference. Your health is worth asking for what you need. Restaurant servings today are much larger than they were years ago. Many meals contain enough food for two people, sometimes even more. You don't have to clean your plate just because it's in front of you. Consider sharing a meal, ordering an appetizer as your main course, or asking for a take-home container and saving half for

another meal. Your body doesn't know what was served; it only knows what you ate. Many people focus on the food and forget about the beverages. Sweetened beverages, fancy coffees, fruit punches and cocktails can quietly add hundreds of extra calories and a surprising amount of sugar to your meal. Most days, water is still your best choice. Unsweetened tea or sparkling water are also great options. Eating out is about more than the food. It's an opportunity to spend time with family, friends or colleagues. One habit that can completely change your dining experience is slowing down. When we're busy, we tend to eat quickly without paying attention to

how full we actually are. Give yourself permission to enjoy your meal. Put your fork down between bites. Have a conversation. Let your body tell you when you've had enough. If you enjoy a slice of cake at a birthday dinner or decide to order your favorite comfort food once in a while, that's okay. Healthy living is built on the choices you make consistently, not on trying to be perfect every single day. Every time you choose grilled over fried, vegetables over fries or water over a sugary drink, you're investing in your long-term health. Those small decisions add up. So the next time you're eating out, don't think about what you can't have. Instead, ask yourself, "What's the healthiest choice I can make today?" Healthy living isn't about giving up the foods you enjoy. It's about learning how to enjoy them in a way that helps you feel your best. Until next time, take care of yourself, and remember, Healthy Just Feels Right.

Dr. Shan Jackson, Owner and CEO of Healthy Just Feels Right is a certified holistic mental health and wellness specialist, book author and motivational speaker. She has a passion for nutrition and loves to cook, develop recipes and write about health and wellness. Dr. Jackson aims to help individuals and families transition to a healthier lifestyle by incorporating more fresh foods into their diets. She believes that food can play an important role in managing chronic health issues, symptoms of depression and other mood disorders without using medications that can have harmful side effects. To discover more creative and fun ways to inspire a healthier lifestyle, visit healthyjustfeelsright.com.

More than 45 Vendors at the Market inside all year round! Unique indoor and outdoor spaces available to rent for YOUR NEXT GREAT EVENT!

WE ARE OPEN ALL YEAR ROUND

Tuesdays -Thursdays - Saturdays 300 East First Street

810.232.1399 flintfarmersmarket.com The Flint Farmers’ Market is proudly sponsored by

46 September 2026

Flint, MI 48502

| Haps

19 Devo with The B-52s Acrisure Amphitheater, Grand Rapids 7 PM

SEPTEMBER 2026 3 Rod Stewart Soaring Eagle Casino & Resort, Mt. Pleasant 8 PM Special guest: Richard Marx

TLC with Salt-N-Pepa Acrisure Amphitheater, Grand Rapids 7:30 PM

Labrinth Detroit Opera House, Detroit 8 PM

Celtic Thunder Auditorium Theatre at Midland Center for the Arts, Midland 7:30 PM

23 4

Rob Zombie with Marilyn Manson — Freaks on Parade Tour

Eric Clapton

Rodney Atkins

Brett Young Little River Casino, Manistee 7 PM Special guest: Family Tradition

Say Goodbye to Summer: Closing Weekend Crossroads Village & Huckleberry Railroad, Flint 11 AM - 5 PM A weekend of family fun featuring the annual Grange Fair, where visitors can vote for their favorite handmade artisan creations. Relax and enjoy the charm of historic Crossroads Village, and reserve your spot for the upcoming 2026 Halloween Ghosts & Goodies event.

48 September 2026

9 Pitbull with Lil Jon Pine Knob Music Theatre, Clarkston 8 PM

Little Caesars Arena, Detroit 7 PM Special guests: The Shins & Silversun Pickups

St. John Applefest presented by St. John the Evangelist Catholic Church in Fenton. The 54th annual festival includes carnival rides, live entertainment, homemade apple pies, pancake breakfast, road race and more.

5-7

17-20

Little Caesars Arena, Detroit 7:30 PM Special guest: Jimmie Vaughan

Pine Knob Music Theatre, Clarkston 6:15 PM Special guests: The HU & Orgy

Weezer

Presented by FIM at The Capitol Theatre, Flint 8 - 9:30 PM Rodney Atkins is an artist with multi-generational impact whose voice has been a mainstay in country music for decades, challenging all of us to be better no matter our age. Tickets starting at $63 ($46 for Genesee County residents).

Roger Daltrey Silver Creek Event Center, New Buffalo 8 PM Special guest: Jeffrey Gaines

11-13 Bikes on the Bricks, Downtown Flint

Billy Idol Acrisure Amphitheater, Grand Rapids 7:30 PM Special guest: Susanna Hoffs

12 Pioneer Day Presented by Pioneer Memorial Association at Pioneer Museum and Podunk House, Fenton 10 AM - 3 PM Learn about the secondoldest home in Genesee County and tour the museum to explore the history of the Lake Fenton and Mundy Township areas. Tickets are $1-$6.

18-Oct. 4 August Wilson’s Ma Rainey’s Black Bottom Presented by Flint Institute of Music at Flint Institute of Music, Flint Flint Repertory Theatre opens its season with a 20th Century Classic. Tickets start at $39 ($30 for Genesee County residents). For dates and times, visit thefim.org.

25 Aries Spears

18 Herb Alpert Michigan Theater, Ann Arbor 8 PM

Blues Traveler with Spin Doctors, Gin Blossoms Allegan County Fair, Allegan 6 PM

Presented by FIM at The Capitol Theatre, Flint From being a regular on Fox’s Mad TV, starring in feature films, appearing on a number of national talk shows, and continually touring the country, Aries Spears’ talents are widely varied. Tickets starting at $42 ($32 for Genesee County residents). For adults 18+.

Now Through Oct. 7 Michigan Renaissance Festival, Holly Visit MichRenFest.com for details

See you there! MyCityMag.com

| Haps

GAINES COMMUNITY RODEO Cowboys, community and family fun take center stage at Pine Hill Park GAINES | 7.17-18.2026 PHOTOS BY CARSON ROBERTSON PHOTOGRAPHY

carsonrobertsonphotography.com

early 4,000 people attended the 23rd annual Gaines Community Rodeo featuring the Flying Star Rodeo K9 Jaeger Foundation Series Rodeo at Pine Hill Park in Gaines on July 17 and 18. Friday attracted approximately 1,200 guests while Saturday attracted approximately 2,600 guests. The purpose of the Gaines Community Rodeo is much more than providing a weekend of rodeo entertainment. It was created as a community fundraiser and outreach event by the Knights of Columbus Council 12186 to raise money that can be returned to local families, organizations and charitable causes. The rodeo began in 2002 when the newly formed council was looking for a way to raise funds and better serve the Gaines community. What started as a small local event has grown into a major annual tradition that attracts thousands of visitors while maintaining its focus on family, community, and giving back. Proceeds from the rodeo have supported efforts such as: · Local scholarships · Church and youth programs · Food pantry assistance · Help for families facing emergencies · Community projects and charitable organizations The event also aims to provide a safe, family friendly celebration where residents can enjoy professional rodeo action, vendors, entertainment and activities while strengthening community connections.

50 September 2026

MyCityMag.com

| Haps

GOOD TIMES IN GOODRICH

A weekend of music, cars and community spirit brings thousands together Goodrich | 7.31-8.1.2026 PHOTOS COURTESY OF GOODRICH FESTIVAL & EVENTS

oodrich knows how to have a good time, and the annual Good Times in Goodrich festival proved it once again. Presented by the nonprofit Goodrich Festival & Events, the two-day celebration drew thousands of people to the community for a weekend filled with music, cars, food, family fun and plenty of hometown spirit. But behind the entertainment is a mission that makes the festival especially meaningful. Goodrich Festival & Events is committed to giving back to the community it calls home. Proceeds and support from the event help families in need, provide scholarships for high school students pursuing careers in the trades, support local school clubs and assist community organizations, including the Lions Club, Goodrich/Atlas Historical Society and Goodrich/Atlas Cemetery Club. “We are proud to be part of an amazing community,” organizers said. “We love our Goodrich community.” The weekend kicked off Friday, July 31, with The Hoedown in the “G” Town, sponsored by Randy Wise Auto Group. Music filled the evening as Bullhonkey Deluxe, Y’all Band and Shiatown took the stage. Festivalgoers enjoyed an evening of live entertainment and community camaraderie. Saturday brought the heart of the festival, sponsored by Swank Builders. The Goodrich Festival featured food trucks, vendors, crafters, live music and activities for the entire family. Children enjoyed the kid zone, foam party and petting zoo, while adults had plenty of opportunities to shop, eat and catch up with friends and neighbors. A major highlight was the 12th Annual Car and Truck Show, which featured more than 400 vehicles in 2026 and remains one of MidMichigan’s largest gatherings for automotive enthusiasts. Rows of classic cars, trucks and unique vehicles provided plenty for visitors to admire and talk about. The fun continued with a cornhole tournament and the Back to the ’80s Party, featuring local favorites Riot Enterprise and Square Pegz. The evening also included performances by Hound of Hadley, Riot Enterprise and Square Pegz, keeping the crowd entertained well into the night. It's a celebration of Goodrich—and a reminder that good times are even better when they give back.

52 September 2026

MyCityMag.com

| Outreach

Helping Paws, Hearts and Hometowns Adopt-A-Pet Fundraisers Support Animals in Need or more than 40 years, Adopt-APet of Fenton has provided shelter, medical care and a second chance for thousands of homeless dogs and cats. This fall, the organization is inviting the community to come together for a few special events that support its mission while offering plenty of fun along the way.

Spaghetti Dinner Fundraiser Enjoy a delicious night out while helping animals in need at the Adopt-A-Pet Spaghetti Dinner fundraiser on Wednesday, Sept. 16, from 5 to 8 PM at Brick Street Bar & Grill, located at 1223 E. Grand Blanc Rd. in Grand Blanc. Guests will enjoy an all-you-can-eat spaghetti dinner complete with salad and breadsticks. The evening also includes opportunities to win prizes through raffles and participate in silent auction fun. Tickets are $25 per person, with all proceeds benefiting the dogs and cats cared for by Adopt-A-Pet.

The Howling Haunted Trail Returns Are you brave enough to experience one of Michigan’s top haunted attractions? The annual Howling Haunted Trail returns to the AdoptA-Pet property at 13575 N. Fenton Rd. in Fenton, offering guests a night filled with spine-chilling scares, unexpected surprises and Halloween excitement. Unlike any other local haunt, every scream supports a great cause. Proceeds help provide food, shelter,

medical care and loving support for rescued animals waiting for their forever homes. The Howling Haunted Trail will take place over three weekends: Oct. 9 and 10, Oct. 16 and 17, and Oct. 23 and 24. The trail is open from 7 to 11 PM each night. Tickets purchased online are $25 on Fridays and $30 on Saturdays. Tickets purchased at the gate are $5 more. VIP ticket options are also available and include admission, the haunted trail experience and additional perks.

Fenton Eagles Fundraiser Adopt-A-Pet of Fenton is holding an Eagles Fenton Post 2460 Fundraiser on Saturday, Sept. 26 at 1490 N. LeRoy St., Fenton. The event runs from 4 to 11 PM. The fundraiser is open to the public, features music 7 to 10 PM, a 50/50 Raffle, a Lotto Board Raffle, an Auction Basket Raffle and Dinner for $10 per person from 5 to 7 PM.

Help Keep the Power On for the Animals Every day, Adopt-A-Pet works to protect the health and safety of the animals in its care. A recent power outage highlighted the need for a reliable backup generator after the organization faced the risk of losing nearly $4,000 worth of refrigerated vaccines, tests, medications and other critical medical supplies. A permanent backup generator will cost approximately $30,000. Thanks to the generosity of a community supporter, Adopt-A-Pet has received a challenge match: a donor

54 September 2026

will contribute up to $15,000 if the community raises the remaining $15,000. This generator will provide peace of mind during future power outages and help ensure that the animals and lifesaving medical supplies remain protected. Community members can help meet this challenge by donating through Adopt-A-Pet’s website or by bringing or mailing a check directly to Adopt-A-Pet, Inc. Every donation, large or small, brings Adopt-APet closer to reaching its goal and continuing its mission of saving lives, one animal at a time.

| Outreach

Second Chances Hope Awaits at the Humane Society

Meet

Louie He loves snacks and likes to hop around

his is Louie! He is a 5-year-old Flemish Giant Mix. He weighs approximately 8 pounds. He will be neutered before he is adopted. He loves snacks and likes to hop around. Adopting a 5-year-old Flemish Giant mix can be a wonderful decision, especially if you're looking for a calm, established companion. At 5 years old, the rabbit is considered a mature adult. Flemish Giants often live 8-10 years, and some reach 12 years with excellent care, so you could still have several happy years together. Flemish Giants are often called the "gentle giants" of the rabbit world. They tend to be: • Calm and laid-back • Affectionate once they trust you • Intelligent and capable of learning routines • Less hyperactive than many smaller breeds At 5 years old, the rabbit's personality is already established, so the rescue or current owner should be able to tell you whether it's cuddly, independent, shy or outgoing. Diet — the basics are simple: • Unlimited timothy or other grass hay • Fresh water at all times • Measured rabbit pellets • Daily leafy greens such as romaine, cilantro, parsley, bok choy and green leaf lettuce • Fruit only as an occasional treat Hay should make up the vast majority of the diet because it keeps the digestive system moving and helps wear down continuously growing teeth. Exercise Even older rabbits need several hours each day outside their enclosure to explore and exercise. Many enjoy tunnels, cardboard boxes and simple toys.

To adopt Louie or to see other animals available for adoption, V I S I T G E N E S E E H U M A N E .O R G O R C A L L 8 1 0 .74 4 . 0 5 1 1 . Compatibility If you already have dogs or cats, introductions should be slow and supervised. Many rabbits coexist peacefully with calm pets, but safety always comes first. Grooming If the rabbit has a dense coat: • Brush weekly. • Brush more often during shedding seasons. • Check nails regularly. Veterinary care Finding an exotic-animal veterinarian experienced with rabbits before you need one is a good idea.

Every shelter animal has a story ... Let’s change their ending. 56 September 2026

| Devotional

| Thoughts

HE KNOWS ALL THAT WE ARE AND ALL THAT WE HAVE DONE, AND STILL HE INVITES US INTO A PERSONAL RELATIONSHIP WITH HIM.

To Be

KNOWN LOVED and

B Y SA M A N T H A M A R S H

ater, water everywhere; but not a drop to drink. It is an irony paralleled in our world today, where both social media followers and loneliness are at an all-time high. We are “interacting” with more people than ever, yet statistics show that people are feeling less and less known. Perhaps you feel it too: lonely in a sea of people. If you have ever felt lonely, you are in “good” company. The Bible recounts numerous people who felt isolated, unseen, unknown, abandoned, or alone. King David cried out in Psalm 25:16, “I am lonely and afflicted.” Elijah the prophet, filled with exhaustion and fear, despaired in the wilderness. Jesus Christ, in His moment

58 September 2026

of deepest agony on the cross, cried out, “My God, my God, why have you forsaken me?” Maybe it is surprising to see Jesus included in this list. But that is what makes Christianity so unique. Hebrews 4 explains that Jesus fully experienced the human condition. We can know that He understands. Jesus sympathizes with our weaknesses because He was tempted in every way we are, yet was without sin. Sin, in its simplest explanation, is anything we think, say, or do that goes against God’s will. Jesus was without sin, but we are not. The Bible tells us, “All have sinned” (Romans 3:23). Sin separates us from God, which is the ultimate loneliness. He created us to be known and loved by Him. Guilt and shame build

walls of isolation, and the fear of being rejected for what we believe is hidden can fuel selfcondemnation. The Bible illustrates this in John 4:4-42. While traveling through Samaria, Jesus encounters a woman at a well. This woman had a troubled past, and her life choices likely caused her to be rejected by her community. She understood rejection and loneliness. Jesus speaks with her, and during their conversation, He reveals that He knows the truth about her situation, past and present. She was not met with condemnation; she was met with transformative love. She experienced being fully known and fully loved by the One who could forgive her and set her free from guilt and

shame. This woman responded by running back to her village and telling everyone, “Come, see a man who told me everything I ever did!” She had found the answer to loneliness in Jesus, and she was eager to share Him with others. The Bible tells us we are known by our Creator, God. He knows all that we are and all that we have done, and still He invites us into a personal relationship with Him. Romans 5:8 says, “But God demonstrates His own love toward us, in that while we were still sinners, Christ died for us.” Jesus is the answer to everything, including loneliness. His love is transformative and has the power to set you free from guilt and shame. Will you allow Him to fully know you and love you?

Samantha Marsh is The Early Childhood Director at the Rock Church of Fenton. As a mom of five, she deeply values family and is committed to partnering with parents. Samantha loves Jesus and counts it a great joy to walk alongside others as they come to know His redemptive love as well.

Don’t blame our farmers for today’s food costs BY MARK RUMMEL e Americans are literally biting the hands that feed us. None of the food we consume each day would exist without the talents, efforts and perseverance of farmers and ranchers across the United States. Since farmers here and around the world make our food possible, they earn most of the money we pay for our daily bread, right? Not by a long shot. In 2024, the U.S. Department of Agriculture (USDA) estimated that farmers and ranchers received a combined 5.8¢ of every dollar spent on food. That means less than 6¢ of every dollar we spend at the grocery store or restaurants actually reaches the farm, after accounting for production expenses. While farmers and ranchers produce the raw commodities that make food production possible, about 94¢ of every food dollar goes to others after it leaves the farm. That means the factories that process those raw foods, package them, distribute them and

move them to grocery store shelves or restaurant kitchens make much more than the people who planted, grew and harvested the crop. So, the transportation company that delivers food to grocery stores makes almost as much as the farmer who made it all possible. Sometimes, the box holding corn flakes makes more profit than the food inside! A century ago, one-third of all Americans lived (and worked) on farms, to produce food for themselves and to sell. Today, fewer than 2% of Americans are farmers and ranchers, or about 3 million people. Back then, every farmer fed seven people. Thanks to improved technology, better equipment and improved seeds, today’s farmer feeds 125 people, an 18-fold increase in productivity. The share of food spending farmers receive has been shrinking for decades, USDA figures show. As recently as 1977, farmers received 31% of the total food dollar. But that figure has steadily declined since then. The marketing bill — that 94¢ of food costs that doesn’t go to farms — covers processing, transportation,

packaging, wholesaling, retailing and food service. As consumers increasingly prefer prepared foods, that share will keep rising. We prefer foods that have been cooked, such as rotisserie chickens, sliced melons and pre-cooked bacon, to save time — but these things cost us money. The folks who grow our food and raise our cattle receive a larger share of the food dollar on the foods sold to stores, as opposed to what is ordered

in restaurants. And yet, nearly 25% of all meals today are eaten out or delivered ready-to-eat. Still, three-fourths of meals are still cooked at home. As we demand convenience and better nutrition in the food we choose, other pressures are exerted on our ag commodities. Forty years ago, virtually no one grew corn specifically for biofuels or bioplastics. Those farming pressures will continue. When people shop at the growing number of farm markets in our towns, they get fresher food and often buy directly from the farmers who grew it. That’s a hopeful sign. Everyone seems to win. But don’t blame our farmer friends for the exploding food prices shoppers see each day. Farm incomes are being squeezed, and while they will keep boosting efficiency, U.S. farming remains a rough row to hoe. Mark W. Rummel is a lifelong news guy who has worked in communications since 1972. Along the way, the Fenton, Michigan, resident and his wife Sally even worked for the Walt Disney Company. They opened and operated the Mancino’s of Fenton restaurant in 1998 and now enjoy traveling and spoiling their grandkids. Mark always appreciates your comments at MarkWRummel@gmail.com

MyCityMag.com

| Econ

| Musings

THE EFFECT OF HIGHER

INTEREST RATES

WHEN ARE YOU

B Y D R. C H R I STO P H E R D O U G L AS

ther recent news items overshadowed what should have been a significant headline: the interest rate on current 30-year Treasury bonds reached 5% in July. Interest rates on shorter-term Treasuries also rose from 4% to 4.5%. These interest rates represent what the government pays when it borrows money for a specific period of time. Treasury interest rates may seem esoteric, but they impact Americans in two direct ways. First, other interest rates tend to follow Treasury interest rates. Loaning money to the government is a safe way for a lender to earn interest because the federal government has never defaulted on its loans. In contrast, when a lender provides money to a borrower to buy a house, car or other item, there is a risk the borrower will default. Lenders must be compensated for this risk through a higher interest rate; otherwise, they will not be willing to make these loans.

60 September 2026

age point higher, it adds roughly Thus, the Treasury interest rate $100 billion in annual interest costs establishes a floor on the interest to the federal budget, which then rates private borrowers pay. No adds to the national debt. This is one would be willing to extend on top of the roughly $2 trillion a 30-year mortgage for less than annual budget deficit the feda 5% interest rate if they could eral government earn 5% simply by runs. Financbuying a 30-year Higher interest ing that new Treasury bond. rates and higher borrowing at an Second, higher interest rate of Treasury interest government 4% adds another rates increase the spending $80 billion in national debt, worscompound the annual interest ening the U.S. fiscal fiscal challenges costs, further position. The federal facing the increasing the government repays federal annual deficit. debt that comes due Thus, higher by borrowing more government. interest rates and money, a process higher governknown as “rolling ment spending compound the over the debt.” The national debt currently held by the public is $31 fiscal challenges facing the federal government. trillion, and approximately oneThere are three likely reasons third of it, or $10.5 trillion, comes why Treasury rates are increasing. due each year. First, as the government continThe average interest rate on U.S. debt is about 3.4%. If the Treasury ues to borrow, it must offer higher interest rates to entice lenders to must roll over this debt at an continue lending. interest rate that is one percent-

Second, as the debt increases, lenders may demand a higher interest rate as compensation because of concerns that the government could have difficulty repaying what it has borrowed. Third, lenders require an interest rate that exceeds the rate of inflation as compensation for the loss of purchasing power over the life of the loan, and inflation remains elevated. People often wonder when interest rates will fall back to where they were before 2022. Although interest rates are difficult to forecast, my belief is that they will not decline until both inflation and government borrowing fall. Dr. Christopher Douglas came to the University of Michigan-Flint in 2006. He earned a B.S. in Electrical Engineering and a B.S. in Economics from Michigan Technological University in 2001, and his Ph.D. in Economics from Michigan State University in 2007. As Professor of Economics, he teaches Principles of Microeconomics, Principles of Macroeconomics, International Economics, Public Finance and Sports Economics.

TOO OLD

FOR CONCERTS? B Y L ES L I E TO L D O

oncert season at Pine Knob Music Theatre usually ends in early to mid-October, so if you want to catch a show there this year, you are running out of time. Or should I say, “you already ran out of time?” And I don’t just mean for the year; I mean for life. I know that sounds a bit dramatic, but I am just coming off a big reality check after my last show there. My husband and I went to see The Black Crowes. They sounded just like they did when I was 22. I felt like I was back there, rocking out on my futon in my college apartment. About 15 minutes into the show, I looked at lead singer Chris Robinson and thought, “Wow, he got old.” Then I wondered how old he was, so I Googled it. The internet says he’s 59. A sudden wave of

panic hit when I remembered that I was 58. Sweet Lord, that means I got old, too. If, even for an instant, I entertained the thought that The Black Crowes were kind of old to be rocking out, maybe I was kind of old to be there watching. I started looking around at the crowd and realized a lot of these people were old, too. When I woke up the next day, even though I didn’t drink, I felt hungover. I had an emotional hangover. Thoughts kept turning over in my mind. One question shook me to my core: “Am I old? Am I too old for concerts?” All the mail I get from AARP should be my first clue, but I just don’t feel old. I guess Chris Robinson and the rest of

The Black Crowes don’t either, or they wouldn’t keep touring. Come to think of it, neither would The Rolling Stones, AC/ DC or Lynyrd Skynyrd, and they are even older than Chris and me. The truth is, when I am listening to my favorite tunes from back in the day, I feel young, and the knee pain and hot flashes seem to disappear. When I am at a concert, my mind always drifts back to 1982 and my first live show: Cheap Trick and Aldo Nova. My sister said I was too young and didn’t want me to tag along. She still goes to shows. It turns out none of us will ever be too old for live music. I searched the internet to find out if there is some magic age when we should hang up our clear plastic 8-by-4-inch purses and red lipstick. According to Google’s AI bot, there isn’t one. Whew.

They say you’re only as old as you feel. If I’m really honest, that changes every day. It’s just like The Black Crowes’ “Wiser Time” says: “On a good day, well, I know it ain’t every day We can part the sea And on a bad day, well, I know it ain’t every day Glory beyond our reach” If you find people standing up and jamming in front of you at a show annoying, you may be too uptight, but you’ll never be too old.

An Emmy-nominated anchor/meteorologist/reporter at FOX66 and NBC25, Leslie Toldo recently retired from TV news after a career of over 30 years, nearly 20 in Flint. She is a blogger, writer, wedding and funeral officiant. Born and raised in Baton Rouge, LA, she graduated from the University of Wyoming. An avid kayaker, boater and runner, Leslie lives in Linden with her husband, Ellie the cat and three dogs: Henry, Gus and Lucy.

SO KEEP ON ROCKIN’ LIKE NOBODY’S WATCHING!

MyCityMag.com

| Travels

Besalú BY ALEXANDRIA NOLAN-MILLER

he Costa Brava, or the “Brave Coast” of Spain, is, seemingly, oddly named. What does courage have to do with the lovely rocky coastline and sandy beaches of this northern Spanish region? Well, it’s a confused translation. Brava means brave, yes, but it also means “fierce” or “wild,” and that is completely appropriate. Wild, for sure. Even after centuries of habitation, there is still something untamed about it. Even in the oldest corners, where generations have tried to shape the land to their will, it refuses to be fully subdued. On our recent trip to the Costa Brava, we used the beautiful seaside village of Tossa de Mar as our launching pad, with the idea of exploring the smaller medieval villages scattered around it at our leisure. As it turned out, leisure became the main task of every day of our vacation. We spent so much time at leisure that we had little time—or inclination—for much else. One day, though, we found ourselves searching maps and furiously Googling which villages on the

62 September 2026

Costa Brava were best for a day trip. Hindered by our electric vehicle and its abysmal driving range, along with the sparse availability of charging stations, we aimed for a destination somewhere between 20 and 60 minutes away. Miles, kilometers… they mean very little here. With the curving, slithering roads that weave around hills and mountains, three miles can easily become an 18-minute drive. So, we kept our search area small. We identified a few contenders, but ultimately settled on a small medieval village called Besalú. We hopped into the car, plugged the destination into our maps app, and away we went. About an hour later, we arrived and were instantly overwhelmed. The village is something out of a fairy tale. It truly feels as though one is stepping back in time. Many buildings are around a thousand years old. The stone bridge leading into the fortified town was built in the 12th century. It was impossible not to imagine all the feet that had crossed the same stones we traversed and the people who had lived there centuries

GATEWAYS

ago—people who likely thought the town was old even then. I was struck by a feeling of startling insignificance when faced with the magnificence of the masonry beneath my feet, connecting one side of the River Fluvià to the other. The bridge stretches 105 meters long and rises about 30 meters high, with eight arches and two towers that give it the unmistakable appearance of a road leading to a palace in every fantasy film ever made. The honey-gold stone continues into the town itself. After stepping off the bridge, travelers are greeted by charming little shops selling metal and wooden toys, handmade woven bags and baskets, bakeries and, unexpectedly, a shop devoted entirely to medieval clothing. The shopkeepers must understand the spell the place casts over visitors because everything feels as though it belongs to another time. Maybe not the 10th or 12th centuries, but a bygone era all the same. The 10th-century Church of Sant Vicenç and the Monastery of Sant Pere stand proudly at the opposite end of town—somehow a little lonely, yet still beautiful, regal and steadfast. The church itself was dark

but peaceful, and the cobblestone streets seemed to guide our feet naturally inside for a few quiet moments of reflection. Afterward, we stumbled upon a little café where we enjoyed the most affordable glasses of wine we’d had during the trip, along with a lovely bowl of olives. We talked, we sipped and we admired the stone buildings and the astonishing longevity of a place like this. And… that’s pretty much it. Besides a few sweet little shops, an ancient bridge, centuries-old churches and reasonably priced house wine, there isn’t much else to do in Besalú. Which, honestly, is fine. Sometimes we’re so busy doing that we forget to notice. We forget to simply be. As we left the lovely little medieval town a few hours later, I had a very real sense that being, noticing and leisure are some of the most important tasks there are. Alexandria Nolan-Miller is a misplaced Michigander navigating the vibrant chaos of Houston’s urban jungle. She travels with her husband and young son, contributing her insights and experiences to various print and digital publications. As the author of historical books rooted in Michigan, Alexandria brings the past to life through her writing. When not on the road, she can be found immersed in books, teaching, sharing stories, and chasing new adventures to inspire her next piece.

AFRICAN AMERICAN ART FROM THE KEY COLLECTION

FEB 1 – APR 26

1120 E. KEARSLEY ST., FLINT

FLINTARTS.ORG

810.234.1695

GATEWAYS: African American Art from the Key Collection is organized and toured by International Arts & Artists.

FREE ADMISSION Delita Martin, Let Me Breathe (detail), 2020, Relief Print, 36 x 24 inches. Eric Key Collection, © Delita Martin.

for Genesee County residents provided by the Arts Education & Cultural Enrichment Millage

| Afterthought

SEPTEMBER A SEASON OF NEW BEGINNINGS AND LASTING REMEMBRANCE B Y S H A R O N STO N E

eptember is a month of transition. Summer slowly loosens its grip as cooler mornings arrive, leaves begin their colorful transformation, and familiar routines return. It is a month that reminds us life is always moving forward, carrying with it fresh opportunities while asking us to remember where we’ve been. For students, September signals a new school year filled with fresh notebooks, new teachers, new

64 September 2026

friendships and the anticipation of discovering what lies ahead. College campuses spring back to life as thousands of young adults begin another chapter of learning and independence. Parents, too, experience their own transition, watching children grow just a little more with every passing school year. Across Michigan, Friday night lights once again illuminate football fields as communities gather to cheer on hometown teams. Saturdays belong to college football, where traditions spanning generations unite families and alumni in stadiums filled with school colors, marching bands and familiar fight songs. Whether celebrating a victory or enduring a tough loss, sports remind us that teamwork, perseverance and community often matter as much as the final score. September also marks the unofficial beginning of harvest season. Farmers gather the rewards of months of hard work, while apple orchards, cider mills and pumpkin patches welcome families eager to embrace autumn traditions. Cooler temperatures encourage us to spend time outdoors hiking colorful trails, visiting local festivals or simply enjoying the changing landscape. For something fun to do, families won’t want to miss the 54th annual St. John Applefest in Fenton from

Sept. 17-20 put on by St. John the Evangelist Catholic Church. For many, September is also a time to reset personal goals. The structure of a new school year often inspires adults to revisit projects, establish healthier routines or pursue new ambitions. In many ways, September feels like a second New Year’s Day, offering another chance to begin again before the calendar turns toward winter.

Yet amid these hopeful beginnings, September also carries one of our nation’s most solemn anniversaries. On Sept. 11, Americans pause to remember the nearly 3,000 innocent lives lost in the terrorist attacks of 2001. More than two decades later, the images remain unforgettable, but so does the extraordinary courage displayed by first responders, military personnel, volunteers and ordinary

citizens who answered the call to help others. The anniversary serves not only as a day of remembrance, but also as a reminder of resilience. It encourages us to value freedom, extend kindness to our neighbors and recognize that unity often emerges during our most difficult moments. The sacrifices made that day, and in the years that followed, deserve both our gratitude and our commitment to never forget. Perhaps that is September’s greatest lesson. It teaches us that life is a balance of reflection and renewal. We honor the past while embracing the future. We celebrate accomplishments while preparing for new challenges. We gather with family, friends and neighbors, appreciating both the ordinary moments and the extraordinary milestones that shape our lives. As autumn begins to unfold, September invites us to slow down, look ahead with optimism and carry forward the lessons that history, family and community continue to teach us. It is, above all, a season of hope rooted in remembrance and strengthened by the promise of new beginnings.

Diamond Sponsor Avinash & Hema Rachmale

Present

Splendors of South Asia A Night of Culture & Celebration

Saturday, October 3, 2026 | 6:30p–11:00p Experience an unforgettable evening inspired by the rich artistic traditions, cultures, and flavors of South Asia. Enjoy exceptional cuisine, live performances, music, themed entertainment, and immersive experiences you won’t want to miss! Proceeds from the event support FIA education programs and the expansion of the museum’s South Asian art collection. • Sponsorship opportunities and reservations available at flintarts.org • Cocktail attire, traditional South Asian attire encouraged • Complimentary valet parking available at the Kearsley Street entrance

Come On Down! Wednesday Oct 21, 2026 7:30 pm Whiting Auditorium

Coming Up Sept 2 Sept 11 Sept 18 Oct 4 Sept 25 Oct 1 Oct 3 Oct 9 Oct 10 Oct 16 Oct 21 Oct 24 Oct 25

Collective Soul Rodney Atkins Flint Repertory Theatre August Wilson’s Ma Rainey’s Black Bottom Aries Spears The Rocket Man Show Jesse McCartney Little River Band Flint Symphony Orchestra Bernstein and Gershwin Who’s Bad - The Ultimate Michael Jackson Experience The Price Is Right Live! Bram Stroker’s Dracula and Vampire Masquerade Ball Frightfully Fun Pops with the Flint Symphony Orchestra

“This program and/or service is funded in whole or in part by the Genesee County Arts Education and Cultural Enrichment Millage funds. Your tax dollars are at work.”

Get tickets now!

Genesee County residents receive 30% off. Contact FIM Ticket Center 810.237.7333 or visit thefim.org/my2627season

Flint Institute of Music