Traverse Northern Michigan, January 2024 by MyNorth

0 1 . 2 0 24 SPECIAL INSERT

Weddings Northern Michigan

DEEP DIVE Skier/Filmmaker Mike King on Chasing Snow & Self Discovery

JANUARY 2O24

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$6.5O

APRÈS-SNOW SOUPS TO WARM YOUR SOUL / CUSTOM SKIS WITH A CULT FOLLOWING

12/6/23 9:33 AM

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Plus, 200+ inches of snow each year for constructing giant Winter Carnival snow statues! Tomorrow needs design thinkers. It needs leaders who have the creativity to try new things—and the skills to be successful. Follow your passion for STEM due north to Michigan’s flagship technological university. At Tech, you can conduct award-winning research (like designing nanosatellites for a national competition) and find endless opportunities for outdoor adventure in all seasons. Create the future you want to see—only at Michigan Tech.

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Building and Renovating Northern Michigan’s Finest Residences

joel@joelpetersonhomes.com • 516 E. Front St., Traverse City • 231.994.2168

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features 01.24

DISCOVER MORE ABOUT UP NORTH PEOPLE, PLACES, FOOD AND EVENTS.

photo by Dave Weidner; styling by Sarah Peschel

S N O W DAY S O U P S

In the depths of winter, hunker down with these rich, indulgent, endearingly comforting soups. P H O T O S B Y D A V E W E I D N E R / S T Y L I N G B Y S A R A H P E S C H E L

THE KING COMES HOME

Professional freestyle skier and filmmaker Mike King talks about rediscovering his love for Michigan’s ski culture and the epic adventures that can be found right in his own backyard.

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IN SHAGGY’S WE TRUST

A family penchant for tinkering and fresh tracks gives birth to Michigan-inspired skis with a joy-stoked cult following. BY KATE BASSETT / PHOTOS BY ANDY WAKEMAN

BY BOB BUTZ / PHOTOS BY BETH PRICE

12/4/23 3:03 PM

TAKE ME ANYWHERE!

FREE DIGITAL VERSION

72 DEPART M E N TS 7 | EDITOR'S NOTE 9 | UP NORTH

Caberfae Peaks holds a special spot in the hearts of Northern Michigan skiers; TC Paw Cat Rescue works hard finding forever homes for their fur babies—and they need your help.

15 | TRAVEL

Whether you seek a restful retreat or a heart-pumping outdoor adventure, this 16-bedroom Spider Lake home makes the perfect perch for a group getaway.

68 | SIP

The buzz around town.

70 | LAST CALL

Toast the New Year with this sparkly, countdown-worthy cocktail.

72 | LOVE OF THE LAND

Hike beneath towering snow-dusted, old-growth pines at Grayling’s Hartwick Pines State Park.

LINK.MYNORTH.COM /WINTERVACAY23

photos by Dave Weidner; (bottom) styling by Sarah Peschel

17 | OUTDOORS

Head to Silver Lake Sand Dunes for otherworldly winter biking.

65 | CULINARY NORTH

Keweenaw Coffee Works builds community in Calumet; Blanket yourself in French onion fondue. Follow Us On Social Media

facebook.com/mynorthmedia instagram.com/mynorthmedia pinterest.com/mynorthmedia

ON THE COVER Mike King is skiing backcountry on the Keweenaw Peninsula. photo by Spencer Milbocker

4 T R AV E R S E N O R T H E R N M I C H I G A N

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Traverse

NORTHERN

MICHIGAN A MyNorth Media Publication

Vol. 43 | No. 8

EXECUTIVE EDITOR

Cara McDonald

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ART DIRECTOR PRODUCTION DIRECTOR

Kandace Chapple Kim Schneider Anna Faller Tim Hussey Theresa Burau-Baehr

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Visit MyNorth.com/Account to renew your subscription, change your address or review your account. Please email other subscription inquiries to info@mynorth.com or call 800-678-3416 between 8:30 a.m. and 5 p.m. EST.

Traverse Northern Michigan, (ISSN10713719) is published monthly by Heritage Broadcasting Company of Michigan, 1 Broadcast Way, Cadillac, MI 49601. Periodicals class postage paid at Traverse City, MI 49684 and at additional mailing offices. POSTMASTER: Send address changes to Traverse Northern Michigan, 415 Cass St., Traverse City, MI 49684. Advertising rates available upon request. Subscription rate: $39.95 for 12 issues. Single issue price: $6.50. Manuscripts must be accompanied by a self-addressed stamped envelope. All rights reserved. Copyright 2024, Heritage Broadcasting Company of Michigan. Reproduction in whole or in part without permission is prohibited.

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Rusty but trusty: The Blue Truck in all her glory.

VISIT SAULT

STE. MARIE

ONTARIO THIS WINTER

saulttourism.com

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Editor’s Note

photo by Dave Weidner / styling by Sarah Peschel

SOUP’S ON

by CARA MCDONALD

hen my boys were young, they went to preschool at our local Presbyterian church. In those early years, pick-ups and drop-offs were a sweaty frazzle of unzipping snowsuits, unloading lunches and juggling hand-print art projects that wanted to whip away in the winter wind. I’ll never forget the day the new pastor arrived; she stood smiling at the door in the swirling snow, holding out a box of donuts, rocking a cool bob haircut and bright red lipstick. Pastor Paula is the kind of person whose warmth changes the room. Pastor P, as the children call her, loves the preschool and all the chaos that whirls through it. She believes in bringing dogs to work, and has a gift for creating weird puppet shows, comforting teens in trauma and bursting into operatic-style snippets of ’90s grunge rock as she roams the hallways of the church building. She makes everyone feel

like secretly they are her favorite person. The church she helms is good at building community, not just through the school and supporting young families, but by nourishing the people who need it most. The doors are unlocked for unhoused people to slip in and warm up from the deadly cold. A food pantry is always stocked with not only necessities but treats, too—granola bars, animal crackers, birthday cake mixes. Everyone needs some sweetness, Pastor P says. One of the most magical nights at the Church of the Eternal Hills is the winter soup supper. Parents, church elders, congregants, neighbors and friends come together, carrying crockpots carefully up the icy sidewalk to the social hall. Anyone passing by can stop in for a hot meal, cradling muffin tins to better sample the soups, with cornbread and rolls piled high on the side. They sit at communal tables, seniors chatting with toddlers, harried parents eating silently, grateful that tonight someone else has tackled the task of what’s for dinner. Elk and venison chili are a mainstay. Loads of chicken soups line the tables, too, with versions bearing dumplings, matzo balls, homemade noodles, wild rice. Cream of asparagus, gingered carrot, vegetable beef, wild mushroom … all crowd the long folding tables, the burbling crockpots steaming up the bank of windows behind them. I love a potluck something fierce, mainly for the oldschool recipes that come out to shine (funeral potatoes, rhubarb crumble, ramen noodle salad), but the soup supper is next-level goodness because it feeds not just bodies, but a need—for community, for connection, to be seen. This month’s soup story has roots in our own soup supper of sorts, here at 910 Media Group, the parent company of MyNorth. Last year, a former co-worker and I were chatting in the kitchenette, and soup came up. He started talking high-level smack about his roux; the talk led to a cook-off where, on a drizzly Thursday, soup lovers at our Traverse City office rolled in with their crockpots and best recipes. Our chief operating officer bought a huge bag of still-warm rolls from a local bakery. The accounting department ensured the votes were weighted and tallied correctly. The winner was a lemony chicken orzo with Parmesan (find the recipe on page 25), but really, weren’t we all winners, huddled around the kitchen island, laughing, eating a homemade lunch infused with love.

Cara McDonald, Executive Editor cara@mynorth.com

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A SKI RESORT WITH SOUL by ANNA FALLER

With its crockpot-loving, down-to-earth Midwest vibes, Caberfae Peaks holds a special spot in the hearts of Northern Michigan skiers.

photos by Caberfae Peaks

now trains brought hundreds of skiers to the Cadillac area to celebrate the opening of Caberfae Peaks on January 16, 1938. Now in its 86th season, the Cadillac ski resort clocks in as the fourth-oldest in the nation. It’s known throughout the state for its nostalgic vibes and excellent skiing, making it a winter must. Co-owner and General Manager of Business Operations Pete Meyer gives us a peek back at those early days, and what makes Caberfae so darn special.

2. Caberfae had just one run when it opened. It was, appropriately, named Number One and remains operational today.

1. Originally founded as a deer ranch (Caberfae translates to “stag’s head” in Gaelic), the property was reimagined as a ski area in 1938 in cooperation with the U.S. Forest Service and Civilian Conservation Corps. From there, it changed hands several times before the Meyer family purchased it in the early ’80s. It’s been independently owned ever since and was the state’s first destination ski resort.

5. Known for its exceptional snow, the resort busts out the big guns each year—more than 150 machines, in fact— to keep its slopes covered in fresh powder.

3. Fun fact: The resort’s first ski lift, a rope tow, was powered by a Ford Model A car engine. 4. The apex of Caberfae’s North Peak system (which measures 1,562 feet) includes the state’s highest liftserved summits. Seasonal adrenaline rush? Double check.

For a little extra winter whimsy, Caberfae prints new chairlift tickets each day, and even season passholders make sure to snag them to collect. They feature constantly changing custom colors and prints.

I JA N UA RY 2 0 2 4

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SPEND SOME TIME UP NORTH

NORTHER Traverse

MICHIGA N N T he C o ol List

The Pet Ps Leelanau ychic of County P. 16 A Second for Sled Chance Dogs

Though the park is packed with amenities, including a handful of lodges, cafeterias and an outdoor deck, it’s purposefully bereft of extra bells and whistles, like spa services or ziplining. Instead, says Meyer, Caberfae’s zeroed in on providing top-notch sporting facilities, making it a true “skier’s ski resort.”

8. Part of that focus, he adds, is utility. “We work really hard at providing value and want our guests to feel like they’re getting a great product for what they pay,” Meyer notes. At Caberfae, this means wallet-friendly options like ticket deals for kids and groups, themed events and nationwide pass partners.

P. 36

14 W

TO EMBR AYS

SNOW IEACSE OUR T S E AS O N P. 22

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9. To support more affordable recreation, Caberfae is a haven for crockpot enthusiasts. So much so, that the recently renovated Skyview Day Lodge is specially equipped with counterspace and outlets to power a plethora of appliances, making it a cozy hub for potlucks and large gatherings.

30% OFF NEWSSTAND PRICE

10. But don’t skip the signature fries. Served up with your choice of dipping sauces, these crispy baddies are cooked in their very own fryers and seasoned with a secret spice blend. Pair with Arlo’s Ultimate Bloody Mary—an homage to a beloved bartender—and you have the perfect après ski snack.

MyNorth.com/Subscribe

Anna Faller is a Traverse City-based freelance writer with a passion for good books, great food and Michigan travel. annacfaller@gmail.com

10 T R A V E R S E N O R T H E R N M I C H I G A N

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Up North EVENTS

JANUARY FESTIVITIES edited by ALLISON ACOSTA

THURS / 4

Drop in for Pinball Wars every Thursday night at Right Brain Brewery in Traverse City. The league includes beginner level and advanced, with double elimination tournaments. rightbrainbrewery.com

SAT / 6

Embrace the winter spirit and embark on a fairytale sleigh ride at Treetops Resort in Gaylord. A horse-drawn sleigh will take guests over icy streams and through the property’s secluded woods, all while sipping hot chocolate (with Baileys Irish Cream for adults!). treetops.com

SUN / 7

Delamar Traverse City invites locals and travelers alike to spend a day enjoying all the amenities the hotel has to offer with a Snow Days Day Pass. Take a dip in the heated outdoor pool, snack on complimentary s’mores and hot cocoa, go snowshoeing and more. Multiple dates available. MyNorthTickets.com

MON / 8

photo by Stephen Tripp

This month, Amical’s Cookbook Dinner Series features the vibrant cuisine of Western China from New York’s favorite noodle shop—Xi’an Famous Foods. Jan. 8–14. amical.com

SAT / 13

Gopherwood Concerts presents Steppin’ In It with Zak Bunce at the Cadillac Elks Lodge. No stranger to Northern Michigan, Steppin’ In It has been playing folk and blues shows for more than 20 years—bring your dancin’ shoes. MyNorthTickets.com

SAT / 13

Join Grand Traverse Conservation District naturalists and Grand Traverse Audubon Board member Kirk Waterstripe for a morning of winter birdwatching at the Natural Education Reserve. The loop hike (less than 1 mile) is free and open to all ages and experience levels. natureiscalling.org

SAT / 13

Traverse City’s Good on Paper Improv hits the stage at the Traverse City Comedy Club, turning audience suggestions into comedy gold. MyNorthTickets.com

FRI / 19

Watch U.S. and international ski jumpers defy gravity as they soar off the historic K90, Suicide Hill ski jump at the 137th annual Ishpeming Ski Jumping Tournament—the longest consecutive tournament in the country. Enjoy tailgating, concessions and bonfires while watching athletes compete. Jan. 19–21. travelmarquette.com

SAT / 20

It may be a new year, but the Leelanau Peninsula Wine Trail is bringing back a cozy favorite: the beloved Sips & Soups wine pairing event Jan. 20–21. MyNorthTickets.com

SAT / 20

Explore Otsego Resort’s snow-dusted landscape as you indulge in a Winter Wine Walk. The trail leads to the iconic Beaver Dam, with wine tasting stations and roaring fires along the way. MyNorthTickets.com JA N UA RY 2 0 2 4

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Up North

LO CA L H E R O

SECOND CHANCES by CARLY SIMPSON

Nurturing the pawsibilities for a brighter, more secure future.

isa chimner works two full-time jobs. During the weekdays, she’s a pediatrician at Grand Traverse Children’s Clinic. Evenings and weekends are spent volunteering as the president of TC Paw Cat Rescue. The nonprofit was formed in April 2023 by a dedicated group that wanted to continue the longtime rescue and foster work of AC Paw, which is now focusing its efforts on spaying and neutering. At the time of our interview in November, TC Paw had already taken in 180 cats and helped about 100 of those cuddle bugs find their forever homes. Chimner tells us more: Recent success: “The biggest one was the Kalkaska rescue. It was a situation where a woman was hoarding 40 cats. She was evicted from her home and was moving into a new rental. I believe she was trying to hide them from the landlord. She had the cats outdoors in 90-degree weather— jammed in carriers with no food, no water, no litter, and covered with tarps. We didn’t have enough foster homes, but we were able to get all of those cats into a pole barn where they were safe and fed, and then we worked on getting them vet care and into foster homes. Some of them were quite sick, some were really emaciated, a couple of them had serious infections. Now, most of them are ready for adoption and some have already gone to wonderful families.”

supplies—food, litter, equipment, all of the vet care. A foster’s role is to give a cat a safe place and care.” The foster experience: “Sometimes you get a friendly little kitten who just needs a warm space and somebody to feed it, and sometimes you get a cat that’s timid and needs to be socialized. The reward is taking in an animal that didn’t have much chance for a future, that nobody else is looking out for, and then seeing them become somebody’s beloved pet.”

Current challenge: “Our two biggest needs are financial support and fosters. I think a lot of people think fostering is a huge commitment, but it really isn’t. We provide all of the

NEW UP NORTH A DELISH EXPANSION … RUTHANN’S GOURMET BAKERY & COFFEEHOUSE

photo by Dave Weidner

105 N. BRIDGE ST. BELLAIRE

The beloved Bellaire bakery is growing from 400 square feet to 1,400 and will have indoor seating available for guests to cozy up with flaky apple turnovers, artfully decorated cookies and buttercream-swirled cupcakes. ruthannsgourmetbakery.com

TC Paw Meet some of the cats available for adoption at PetSmart. 2544 Crossing Cir., Traverse City tcpaw.org

Cool finds, community updates and sweet new businesses. FOR THE KIDDOS … UNDERGROUND TOYS

KNITTING COMMUNITY … FIBERSHED YARN & FIBER ARTS

630 COTTAGEVIEW DR. #64 TRAVERSE CITY

111 S. LAKE ST. BOYNE CITY

A new boutique at The Village at Grand Traverse Commons offers books, activities, dolls, games and more with a focus on sustainably made items. Kids will also be able to engage with scavenger hunts, activity sheets, puppet shows, storybook readings and creation stations. underground.toys

“Fibershed” is the local community of farmers, animals, producers and artists who contribute to the slow textile movement. This new shop has Michigangrown wool and natural yarns, along with event space for classes, workshops and meetings. michiganfibershed.com

Know of a business that just opened or have a fun community update? Let us know at editorial@traversemagazine.com.

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Travel

and eggs, surrounded by a flurry of PJs. Lunch might be ordered up from Mary’s Kitchen Port; I suggest the famous turkey gobblers. And evenings are perfect for takeout pizza from local favorite Peegeo’s, just a few miles away. For a special treat, book The Cheese Lady to bring in a wine and cheese tasting that counts as social hour and a light dinner. (PJs may be involved at this point, too.) Things to Do

RETREAT AND RENEW by KANDACE CHAPPLE

Whether you seek a restful gathering or a heartpumping outdoor adventure, this 16-bedroom Spider Lake home makes the perfect perch for a group getaway.

pider lake retreat, located 15 minutes from Traverse City, has that WOW factor. It’s the huge kitchen (everyone gasps). It’s the floor-to-ceiling windows overlooking the lake (another gasp, arms spread wide). It’s the enchanting walk off the lower-level deck onto the shores of frozen Spider Lake (yes, another gasp). The huge, sprawling home is perfect for family reunions, corporate gatherings or—speaking from experience—a women’s getaway. Here’s how to put together a winter woods escape to remember.

photo by Dave Weidner

Lodging

This 20,000-foot, two-story retreat boasts 16 bedrooms, 18 baths and a dining room that seats 64 (yes, 64)! Each bedroom has two queen beds and a private bath. (Linens and paper products are provided.) There’s also a weight room, game room and an additional wet bar area on the lower level. But the true draw? The breathtaking view. With 450 feet of water frontage, every bedroom overlooks the whites, blues and evergreens of a winter lake, and has access to the gorgeous outdoor balcony. Dining

The community kitchen is ideal for team-building. Imagine breakfast: eight burners going at once with pancakes, bacon

There’s plenty to do onsite—from relaxing in a cozy chair with a book to challenging your roommate to a game of pool. At night, build a bonfire in the large firepit on the beach, make s’mores, drink hot cocoa (perhaps with Baileys) and take in the night. There’s nothing like sitting under a winter sky that turns unexpectedly clear and crisp. If there’s a fresh snowfall, obviously snow angels are in order. For group activities, the massive dining room is a perfect opportunity to work together. Bringing in a local expert to lead discussions or activities sets the stage for bonding and laughter. Hang Workshop will help your group channel its creativity through arts and crafts workshops. Or opt for a local motivational speaker like Halle Simpson, who focuses on breaking limiting beliefs. After 90 minutes with Halle, everyone had set a “medium” goal for the coming year— something attainable yet challenging. For example, four women created a training plan to tackle their first-ever Iceman Cometh Mountain Bike Challenge that coming fall. Outdoor Excursions

Time in nature makes the perfect foil for all that lounging. Timber Ridge Resort is a few minutes away and offers snowshoe trails, as well as groomed cross-country ski and fat bike trails. Nearby Mt. Holiday has tubing and downhill skiing. A more serene option lies a little farther out of town—Brown Bridge Quiet Area. Here, you’ll find six miles of trails along the Boardman River, which cuts a striking silhouette against a whitewashed landscape. Trails are ungroomed, so snowshoeing is the best option. If you want to roll out your back door, snowmobile trails are just steps away: tell the sledheads among you to bring their rides. Spider Lake Retreat offers weekly rentals in the spring, summer and fall, and a minimum of a two-night stay during winter. spiderlakeretreat.com Kandace Chapple is a freelance writer and avid Michigan outdoor adventurer. mi-girl.com JA N UA RY 2 0 2 4

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ATVs ATVs Snowmobiles Snowmobiles SxSs SxSs ATVs Snowmobiles SxSs ATVs Snowmobiles SxSs ATVs ATVs Snowmobiles Snowmobiles SxSs SxSs ATVs Snowmobiles SxSs Polaris Polaris recommends recommends that that all riders riders take take aasafety asafety safety training training course. course. Do Do not not attempt attempt maneuvers maneuvers beyond beyond your your capability. capability. Polaris recommends that allall riders take training course. Do not attempt maneuvers beyond your capability.

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ATVs

Snowmobiles

COUNTY COUNTY WIDE WIDE POWERSPORTS POWERSPORTS COUNTY WIDE POWERSPORTS COUNTY WIDE POWERSPORTS COUNTY COUNTY WIDE WIDE POWERSPORTS POWERSPORTS COUNTY WIDE POWERSPORTS

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Polaris recommends that all riders take a safety training course. Do not attempt maneuvers beyond your capability. Always wear a helmet and other safety apparel. Read, understand and follow your owner’s manual. Never drink and ride.

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Outdoors FAT TIRES, FAT SAND by KANDACE CHAPPLE

Silver Lake Sand Dunes offers otherworldly winter biking. program continues this year through March 15, giving riders the opportunity to tackle the partially frozen sand dunes and drifts from 8 a.m. to dusk each day on fat bikes. (ORVs are not permitted during these dates.) Fat bike riding is allowed in a 450-acre area, where riders will find climbs of 80 to 100 feet, as well as fun sand “bowls” to race around and down into. It is, without a doubt, one of the most unusual fat bike experiences to be had anywhere in the world.

photos by Dave Maclean

here’s a new place to tread on two (fat) wheels during our gnarly Northern Michigan winters, but you might be surprised to hear there’s nary a trail in sight. Instead, freewheeling riders can go a little wild, exploring atop, about and all around Silver Lake Sand Dunes in Mears. The dunes, part of Silver Lake State Park, began a pilot program last winter to allow fat bikes into the ORV area during the off-season. After a successful first year, the

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keeping you warm

all winter long

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Dave Maclean, owner of Spindrift Cyclesports in Ludington, was instrumental in helping Michigan’s Edge Mountain Biking Association (MEMBA) bring the idea to the DNR. He compares the riding to the mountain-bike destination of Moab, Utah. “It’s a really unique experience to ride frozen dunes,” he says. “There’s nothing like it as far as biking goes. Frozen sand is like sandstone, so it’s similar to an experience you would only get in Moab.” And there’s something else compelling about this kind of ride: The absolutely barren terrain. “There’s nothing. No trail, no trees, no people. You can go anywhere you want. It’s wild and just wide open,” Maclean says. However, riding on partially frozen sand dunes comes with its own set of challenges. The Shoreline Cycling Club offers tips for dune riding on their website and advises scouting dunes from the bottom up—looking for soft sand edges that might give way and pockets of soft or wet sand that will cause, shall we say, an unexpected dismount. Maclean recommends riding bikes with 4- to 5-inchwide tires. (“Nothing smaller, or you’ll be suffering!”) Like any other fat bike “trail,” the conditions are always changing. Watch for drifted sand, which can be really soft and slow, or wet, and deeper sand that can stop you in your tracks. “And remember: if the sand isn’t frozen, the fun factor drops considerably, as you can imagine,” Maclean says with a laugh. “Ride in late winter and early spring if you can. After a few cycles of thawing and freezing, the sand tends to set up great for a nice ride.” The best part of the outing is making your way to Lake Michigan, maybe a half-mile from the parking lot. And if

you time it right, be sure to stay and catch the sunset (headlamps are recommended!).

Rules to know: E-bikes aren’t allowed, and a Recreation Passport is required to park at the ORV lot at 8960 W. Fox Rd., Mears. michigan.gov/dnr Kandace Chapple is a freelance writer and avid Michigan outdoor adventurer. mi-girl.com

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Meet the people taking the movement from lifestyle trend to landscape-changing, economy-boosting community builder. by Diane Conners photos by Beth Price

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In the depths of winter, hunker down with one of these endearingly comforting soups.

Snow Day Soups Our team at 910 Media Group loves lunching … and a little friendly competition. So, we fired up our crockpots and got our food-loving crew together at the Traverse City office for a good ol’ soup smackdown. These hearty, soul-warming recipes were among the favorites: soups for aprèsski shindigs, spirited game nights and snowed-in Sundays. Soups that’ll welcome you in from the cold, give you a hug, then tuck you in under aromatic blankets of heavy cream and garlic. Fill a bowl, and enjoy.

•

by Carly Simpson / Photos by Dave Weidner / Styling by Sarah Peschel

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(See p. 20)

Gingery Butternut Squash Soup

Lasagna Soup 1 pound Italian sausage 2–3 Tablespoons olive oil 1 yellow onion, diced 6 cloves garlic, diced 2 Tablespoons tomato paste 28 ounces canned, diced tomatoes 7 cups chicken broth 2 teaspoons dried parsley 2 teaspoons dried oregano 2 teaspoons dried basil Pinch of red pepper flakes Salt and pepper to taste ¼ cup heavy cream ½ to 2/3 box of lasagna noodles, broken up Fresh basil (optional) Cheese mixture topping 1 cup ricotta ½ cup mozzarella ½ cup Parmesan

1 medium butternut squash (about 3 pounds) 1 Tablespoon olive oil 2 medium carrots, finely chopped 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons fresh ginger root, minced 2 teaspoons curry powder 1 can (14 ½ ounces) vegetable broth 1 can (13.66 ounces) coconut milk 1 teaspoon salt ½ teaspoon pepper 2 cups brown rice, cooked ¼ cup toasted pumpkin seeds ¼ cup pomegranate seeds ¼ cup pine nuts Pesto for drizzling (optional)

1. Preheat oven to 400 degrees. Grease a shallow roasting pan. Cut squash lengthwise in half; remove and discard seeds. Place squash halves in pan, cut side down. Roast 40 to 45 minutes or until squash is tender. Cool slightly. 2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10 to 12 minutes or until carrots are tender. 3. Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture and bring just to a boil, stirring occasionally. Remove from heat and cool slightly. Process in batches in a blender until smooth. 4. Return to pan and heat through. Top servings with cooked rice, pumpkin and pomegranate seeds, pine nuts and a drizzle of pesto.

1. Warm pot over medium heat. Add sausage to pot, using a spatula to crumble as it browns. Remove browned sausage from pot and drain. Set aside. 2. Add olive oil and diced onion to pot. Sauté for 5 minutes then add garlic. After a couple more minutes, add tomato paste, diced tomatoes, chicken broth and dried spices. Put browned sausage back in pot. Add salt and pepper to taste, then add heavy cream. Bring soup to a boil, add pasta and reduce to medium-low heat. Simmer for 15 minutes. 3. While simmering, mix the ricotta, mozzarella and Parmesan in a bowl. When you’re ready to serve, sprinkle the cheese mixture on top of individual bowls of soup and garnish with fresh basil (optional).

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Chicken, Lemon, Tarragon & Orzo Soup 1 onion, chopped (medium/large, white or sweet) 1–2 Tablespoons olive oil ½ stick salted butter ⅓ cup flour 1 carrot, diced (medium) 2 celery stalks, diced 2–8 garlic cloves, minced/grated/pressed (depends on relative clove size and desire for garlic taste; we used 6) Zest of two lemons Salt and pepper, to taste Red pepper flakes (optional) 6 cups chicken broth (we used Better Than Bouillon) 2–5 Tablespoons tarragon (again, adjust for your taste— we used 4) 1 package chicken thighs Rind of Parmesan cheese 1 cup orzo Juice of two lemons Splash of heavy cream (subjective measurement, but we suggest erring on the side of “lighter”)

1. Place stock pot over medium heat. Sauté onion with olive oil for roughly 5 minutes or until barely translucent. Form a “zone” in the middle of the pot by pressing the onions to the side, and then create a light roux with the butter and flour until it starts to gain just a slight bit of color. Mix in the onion and then add carrot, celery, garlic, lemon zest, salt and pepper, and red pepper flakes (optional). Cook together while stirring continuously for another few minutes. 2. When the garlic is slightly browned, add the chicken broth, tarragon and chicken thighs. Simmer for 10 to 15 minutes. Reduce heat, but do not cover, to let the liquid slightly reduce. During this time, add the Parmesan rind for 5 to 10 minutes. The goal is flavor extraction, but don’t let the rind break apart as the pieces may impart a bitter taste. 3. Remove the rind and chicken thighs, add the orzo and increase the heat. Continue to simmer until the orzo expands, about 15 to 20 minutes. While the orzo cooks, shred the chicken thighs to your preferred size. 4. Once the smell within your kitchen is irresistible, kill the heat and remove the pot from the burner. Reinsert the shredded chicken thighs, then add the lemon juice and heavy cream. Stir to combine. Serve with whatever accoutrements fit your fancy. For us, that means additional grated parmesan and freshly ground pepper.

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French Onion Soup with Leelanau Cheese Raclette 3 large yellow onions 3 large sweet onions, Vidalia 6 Tablespoons butter 1 cup dry white wine, such as Bel Lago’s Pinot Grigio & Chardonnay blend 3 Tablespoons flour 4 cups beef broth, homemade or high-quality is key 2 cups chicken broth, ditto on quality 1 teaspoon Worcestershire sauce (optional) 2 bay leaves 4 sprigs fresh thyme Salt and pepper, to taste 1 baguette 3 Tablespoons olive oil Grated Leelanau Cheese Raclette or a Gruyère

1. Slice the onions into ¼-inch slices. Melt the butter in a large Dutch oven over medium-low heat. Wait until butter begins to foam, then add the onions and toss and coat them in the butter. They will almost fill the pot. Leave them uncovered as they cook. 2. The onions will caramelize slowly, roughly 1 hour or even up to 90 minutes. Stir them every 10 to 15 minutes. Once the onions begin to caramelize, be careful they don’t burn. Add a splash of wine if needed, using a wooden spoon to incorporate the brown bits from the bottom of the pot. 3. When the onions are richly caramelized, sprinkle the flour over them and cook for 2 minutes. Add any remaining wine and increase the heat to medium. 4. Add the beef broth, chicken broth, Worcestershire sauce if using, bay leaves and thyme tied with kitchen twine or encased in a small cheesecloth bag. Simmer over medium heat for 40 minutes with the lid cracked. Remove the bay leaves and thyme stems. Season to taste with salt and pepper. 5. Soup may be made ahead; the flavor is even better the next day. To serve, be sure soup is warmed through. 6. Preheat the oven to 400 degrees. Slice the baguette into ½-inch-thick slices and arrange slices on a baking sheet in a single layer. Brush the tops with olive oil and bake for about 5 minutes or until toasted. Remove pan from oven, top each slice with grated cheese and bake until the cheese melts and begins to bubble (about 3 minutes). 7. Ladle the warm soup into bowls and float a couple of the cheesy croutons on top. Serve immediately. Carly Simpson is managing editor of Traverse Northern Michigan and produces MyNorth’s popular e-newsletter, The Daily Splash. Subscribe at MyNorth.com/newsletter. Dave Weidner is an editorial photographer and videographer based in Northern Michigan. Follow him on Instagram and Facebook @dzwphoto. Sarah Peschel, @22speschel, is a stylist and photographer with an appreciation for all things local agriculture, food and drink. 26 T R A V E R S E N O R T H E R N M I C H I G A N

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The King Comes Home. 28 T R A V E R S E N O R T H E R N M I C H I G A N

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Meet the man behind the lens and lines Last year, professional freestyle skier Mike King had fans lining up for sold-out pop-up screenings of his new film “Lake Effect,” a story about how, after years of shredding the world’s most amazing mountains, he rediscovered his love for Michigan’s thriving ski culture and the epic adventures that can be found right in his own backyard. Though King isn’t (yet) a household name, skiers who know their stuff are well aware of his background: the kid who grew up on a cherry orchard in Northern Michigan. But as Mike enters his 30s, how do the high-flying adventures of his youth square with the reality of growing older?

Interview by Bob Butz

left to right: photos by Ella Skrocki and Spencer Milbocker

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Peaks and Pits: Life Between Slopes and Orchards

T: How do you transition mentally and physically from the lifestyle and slopes of the West to living in Central Lake, Michigan? K: When I first started, and then through college in Colorado, all I could think about was skiing and being on the mountain. I treated myself like an athlete and was in the gym a lot. By the time any snow was falling, I was ready and

so hungry to get after it that the transition was no problem. Now, and I’m being completely transparent, I’ve been diving more into the filmmaking process than I am being an athlete. T: Unlike the waiting game of cherry farming, skiing in

nature can involve immediate, high-stakes decisions. How do you navigate the inherent risks of extreme skiing, especially when one wrong move can have severe consequences? K: In the mountains, we try to be as calculating as possible and limit risk. But avalanches are always a risk. Head injuries—I’ve had a lot of them. But that’s just the type of environment it is, so you have to be willing to take those risks. T: As time passes and you gain more experience, do you find your risk threshold in skiing changing? K: I’ve been caught in avalanches and people had to dig me out. And then there are the concussions, which definitely make you think about the future since, with brain injuries, you really don’t have any idea how serious it is. [Extreme skier] Dave Mirra committed suicide. He had CTE [Chronic Traumatic Encephalopathy]. His wife said in interviews that within one year he turned from this happy-go-lucky person into being in a lot of pain, physically, and he ended his life because of it.

photo by Ella Skrocki

TRAVERSE: What lessons did life on a cherry farm teach you that you apply to skiing? KING: The need to be self-sufficient and to do the best you can. First, there’s all the equipment and knowing how to fix it. Vehicles. Snowmobiles. Even filmmaking gear. In the backcountry—like the farm—if you don’t know how to do something, you have to figure it out and get it done because you’ll be shut down until you do. But the biggest correlation is the dependency on the environment and adapting to whatever the weather is doing. With both farming and skiing you start out with this picture in your head about how you hope things are going to happen. You have an idea of the perfect crop, or, in skiing, the perfect trick, and then there’s this sudden event—maybe it’s rain that hurts the crop, or weather that kills the snow, and you have to quickly make the best of what you have.

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Rolling Reels and Roads: Chronicles of a Wanderer T: Tell us about the most unexpected challenge you faced while

adapting to chasing snowstorms and living in a cargo trailer.

K: Definitely how much time I spent on my own. I went

from really enjoying being in a ski house packed with friends living in every corner, sleeping in closets, to being alone with my own thoughts. That was a challenge that had a profound effect on me. But now I really love it. I’m still a people person, but I really like being alone, especially in writing and filmmaking where I can be more productive. T: How has living in a mobile setting influenced your perspective on life and your skiing adventures? K: I went from living and traveling in a truck camper to a modified cargo trailer to, now, living in a van. I call it my ‘evolutionary ski bum phase.’ Skiing in Colorado, Canada and the Pacific Northwest where rent’s as high or higher than in Traverse City, it’s allowed me to always be where the snow’s falling on a shoestring budget. But sometimes it was rough.

I’m still a people person, but I really like being alone, especially in writing and filmmaking where I can be more productive.

Driving around ’til midnight looking for a campsite after a long day of skiing. Wet clothes freezing solid in the middle of the night. Thawing toothpaste under your armpit. Trucks and snowmobiles—things were always breaking down and needing to be fixed. The experience showed me that if you’re willing to suffer in a way others aren’t and learn how to use your hands, you can be in those places and do things you might not be able to financially do otherwise. T: As a filmmaker, are there particular stories or themes

you’re hoping to explore in your upcoming projects?

photos by Beth Price

K: The trajectory of everything is constantly changing.

Like right now, I’m 30 and more focused on trying to get funding for projects at a time when companies in the industry are spending less. With Instagram and all these other things, athlete budgets have been really coming down. Companies can now show their products with an iPhone instead of film. So everything is harder, and again I’m always trying to figure out how to do more with less. JA N UA RY 2 0 2 4

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On Chasing Snow and Self-Discovery T: Every athlete faces the eventual reality of experience and time affecting their capabilities. How are you seeing your relationship with skiing evolving as the years go by? K: In the beginning, it was me versus me, always asking how I could ski to the best of my ability. And it was really fun because it pushed me. But sometimes going to these faraway places with all the cameras—all to film myself and my friends so we could watch it? It doesn’t escape me how ridiculous that might seem. I love having that kind of risk in my life, but not the life-or-death kind. Not like some people I would ski with who felt that they are put on Earth to be a skier. And you saw the risks that they were willing to take and the mindset that if they were to die skiing, that was the prophecy. I have had moments where I wondered: How am I

photo by Spencer Milbocker

T: There’s a scene in “Lake Effect” where you clearly had some kind of accident that got you thinking about the implications of getting hurt. What happened, and what kind of perspective did the incident give you? K: It was a pretty small fall in the grand scheme of things. But I gave myself a concussion, and it had a major effect on me. I didn’t know where I was or how I got there. It was a really depressing moment where, for weeks afterward, I started questioning what I was doing. When I was 24 and chasing a dream, it was different. Now that I’ve been to funerals of friends where I see their wives and their kids—I realize more deeply the gravity of the things that I’m doing and how my decisions impact the people around me. We tried to tell that as authentically as possible without turning it into a film about brain injuries.

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supposed to compete with someone who’s really willing to put it out there when I’m not? And so that’s actually led to a transition—realizing that I’m not willing to do that, and there are obviously some people out there who are and want it more.

T: Let’s stay with that a second. Has being around the Great Lakes made you feel as at home as you do in the mountains? K: The more time I spend in Michigan, the more I’m blown away by the feeling I have about the water—that feeling that it’s not all about me. Things just don’t matter when you’re in the wilderness, especially when it’s really powerful. A couple of weeks ago, for instance, I sailed with some friends out to the Manitou Islands. We brought all of our surf gear and intended to anchor in the harbor and surf. We got all the way out there. But the winds were blowing forty-five miles an hour, there wasn’t a single soul around, and I started thinking: What if something happened? Being on the Great Lakes in a sailboat is an absolute eye-opening experience about the power of nature. So, as it happened, we decided the best thing to do was turn around and head home. There was another big north wind coming, and we probably would have been fine. But it felt like we were pushing it. It reminded me a lot of making decisions in the mountains. T: As you continue to journey and grow, what kind of impact or legacy do you hope to have, both in the skiing community and beyond? K: It feels selfish to say, but right now I’m just really focusing on the process of filmmaking, hoping that it will have an impact on someone. I can’t control how people are going to react to my work. Like with “Lake Effect,” one part of the story is about me rediscovering the Michigan ski culture and community that we

photo by Beth Price

T: Every skier has a unique relationship with the mountain. How would you describe yours? K: The mountains have been a great teacher to me. When you’re in mountains, you’re in these huge spaces and you’re just a speck. You get this overwhelming sense that if anything bad were to happen, nothing would change. The mountain is unfazed. I started sailing and get that same feeling now, especially on the Great Lakes. There’s all this amazing beauty and power around us. And we are so small and insignificant. And when you’re out there in the middle of it, you need to do everything right—or at least not do the one wrong thing—to be able to come home. It’s always a humbling experience that makes me feel very good.

have right here. But another major message is that you don’t need to have tens of thousands of dollars to make a ski video. If you have a cell phone or a camera, you can do anything here. At the early screenings for “Lake Effect” last year, we heard from a lot of kids who were inspired by that and came to events with videos they had made around here. T: Can you share anything about your next film or where you’re headed next? K: The next project is definitely going to involve water, that’s for sure. Being so laser-focused on getting to the mountains and skiing, there are so many things out there I haven’t experienced. So maybe surfing. Or sailing. I don’t know what the story is yet, only that the water is where my interests are right now. I’m just this vessel of being able to tell stories, so the goal is to keep it moving, keep pushing myself and making more films. And it feels like, here, we’re in a good spot and I’m one hundred percent where I want to be.

A passionate sportsman and explorer, Bob Butz is the author of numerous books, including Beast of Never, Cat of God: The Search for the Eastern Puma and has written articles for The New York Times, Outdoor Life, Field and Stream and National Wildlife. JA N UA RY 2 0 2 4

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by Kate Bassett / photos by Andy Wakeman

A family penchant for tinkering and fresh tracks gives birth to Michigan-inspired skis with a joy-stoked cult following.

In Shaggy’s We Trust

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wrapping around trunks of evergreens and hardwoods like a blanket. In the hushed morning light, a skier breaks the silence. His cheeks are ruddy with cold, breath billowing out, bright eyes looking downhill toward town. Wooden skis slice through the fresh powder. As the man picks up speed, he smiles and whispers a prayer of gratitude: “This is a perfect day.”

IT’S 1908, in the heart of the Keweenaw Peninsula’s Copper Country. Imagine a fresh foot—or five—of snow covering a hillside,

wide-bodied skis, but they will walk out a convert, and the “factory” scene is more craft than mass production: a handful of folks donning aprons covered in wood glue and sawdust, good tunes in the background, machines still guided by hand, and the smell of milled local hardwoods proving that “local” is more than a catchphrase. It’s what defines the Shaggy’s way of bootstrapped ingenuity and celebration of place. What has become one of the most beloved boutique ski-building companies in the country didn’t start with industry insiders. Picture a couple of suburban kids from southern Michigan who liked to spend their free time either outside or tinkering in a garage. It’s 2004, and they’ve already had years of building go-karts, already designed and built their own surfboard, and have turned their attention to Frankensteining a bike with skis attached. Because why not? Jeff and Jonathon Thompson were a perfect duo for the kind of garage workshop magic reserved for teenage brains. Jeff was the one with a pencil stuck behind his ear, drawing out dimensions for each scheme like a future mechanical engineering student would. Jonathon had the grease-stained T-shirts and a mechanic’s curiosity, always up for just figuring it out on the fly. And their dad, John, simply rolled up his sleeves and said “yes” to all their crazy ideas. “One of our creations happened to be a ski bike that we wanted to mess around on during the downtime at ski races, since we were one of those families that spent every weekend at a hotel, traveling around places like Shanty Creek, Nub’s Nob, Crystal Mountain and Boyne,” Jeff says. “We cut the tips off a pair of old skis to mount onto a bike, and when I Previous spread: Jeff Thompson (left); John Thompson (right)

“We wanted to create something that could carve well through variable conditions, but still have the performance of an all-mountain ski. We all had this dream, and we were very much committed to making it happen.”

It’s a moment that Jeff Thompson often envisions. Jeff and his family own and operate Shaggy’s Copper Country Skis, named after their great-grand-uncle, Sulo “Shaggy” Lehto, who was known for carving skis for family and neighbors on the Keweenaw Peninsula. The lore of Shaggy—his ingenuity, kindness and connection to place—became the through line connecting past to present as the Thompsons turned a teenager’s hobby into a ski-community staple. Three things are obvious as soon as you step inside Shaggy’s factory in Boyne City: a person may walk in curious about these handcrafted,

looked at the cross-section—the fiberglass, wood core, steel edges—it just seemed obvious all of a sudden. I was like, ‘I think we could make this.’” Jeff is telling this story from his nook office inside the Shaggy’s factory, where skis are still made by a handful of employees from planks of rough-cut Michigan hardwoods like aspen, poplar and

ash. He started the company with his parents, John and Shari, and his brother, Jonathon, and he runs it today. As Jeff speaks, the sound of saws occasionally causes him to pause. There’s a sort of rhythm to his words that matches the music of making things. It’s easy to tell he spends most of his days learning to talk in the space between machinery noises. According to Jeff, the Thompson boys arrived late to the ski world (or

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photo by Jon Mon

late by Up North standards), not setting foot on a hill until second grade. They started as snowboarders, but soon switched to skis, and became a family of “weekend warriors.” “My parents built a cottage. We all started racing Nastar as a family, and before long I got involved in the competitive ski-racing community,” he remembers. Jeff trained for racing six days a week; his dad coached for South Lyons High School. The family made the trip to Marquette and Mount Bohemia in the Upper Peninsula at least once a year, which, he says, “has always felt a little like coming home.” Jeff pauses in his story and laughs, adding, “To be clear, I was a good ski racer, but I wasn’t great. I loved being out there. I loved being on snow. So it just made sense to me as a high school kid that I should try to build my own pair of skis.” This is where the Thompson family is probably a little different from most. It’s the “thing behind the thing” that allowed Shaggy’s to go from a garage project to one of the country’s most sought-after boutique ski companies: they know how to take an idea and make it happen. They roll up their literal and figurative sleeves, learn skills as needed along the way and just really like to make stuff. “My dad wasn’t one to recommend I sit around for a year trying to figure out the ‘how’ of building a ski. He and my brother are much more of the ‘you gotta crack some eggs and try some things’ kind of people. So, we went ahead and figured out how to build a ski press.” Jeff was 15. His brother was 19 and already had his own business. He had an equipment yard where a building was being torn down, so he just loaded up scraps of steel from there and the two built a press that’s still in use today. “It’s been retrofitted like five times by now and probably needs to be retired,” he says, “but we all kind of love that thing, you know?” The first skis the Thompsons ever built were modeled after a straight, thin slalom race ski, with a graphic top layer made from sewing-scrap fabric provided by their mom, Shari. “The goal was to ski them in Marquette, where I was going for a race JA N UA RY 2 0 2 4

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that weekend,” Jeff says. “That never happened because the epoxy never cured—but we still have that ski here in the shop.” For the next two years, the Thompsons made heaps of prototypes, learning from trial and error and a small internet forum of hobby ski builders. Jeff recalls watching, hitting pause, rewinding and re-watching old ski promo videos from industry giants, trying to glean any knowledge he could from behind-thescenes tours of their factories. At last, the brothers completed their first “Shaggy shape” ski, an all-mountain adventure ski built for the short, rugged hills of the Midwest. Fast forward a few years to 2008: Jeff was in college at Michigan Technological University, his brother was living in Colorado, and the economic freefall brought the construction industry to a grinding halt. Their parents started talking about what it might look like if they went from building skis for a handful of people to becoming an actual business. “When I would come back for college breaks, I lived, ate and slept skis. That’s all we did. We made skis in my parent’s barn. Back then, there weren’t a lot of wide skis being made, especially not for hills in Michigan.” The brothers saw potential. “We wanted to create something that could carve well through variable conditions,

but still have the performance of an allmountain ski,” Jeff adds. “We all had this dream, and we were very much committed to making it happen.” In 2011, Jeff ’s folks sold their house downstate two days after putting it on the market, and suddenly, the family reached a critical decision point: they had 30 days to be out of the place where Shaggy’s was born. It was time to either go all in or let go of their goal of becoming the ski company that defines the hardy, joyful, make-it-work nature of Midwest skiers. They knew one thing to be true: no one else was making a ski from locally sourced wood cores, designed to be versatile enough to handle ice and hold turns, and dynamic enough to hit bumps, jumps and powdery treelines. The OG Shaggy’s ski, the Ahmeek, hit every one of these points, and with the vibe and flair of a boutique ski at an affordable price (Shaggy’s entry point skis are still less than $800, and you can often find some of their skis on sale below $600). In a split-second decision, the family took the leap and moved into an industrial park in Boyne City. Word-ofmouth fame and fans with a cult-like obsession soon followed. When they first opened in Boyne City, Shaggy’s began attracting people who wanted to come in and see what

all the fuss was about. “We absolutely love this part of the work,” Jeff says. “Having a retail presence gave us the chance to talk to customers, to meet people and hear what they liked, what they thought we could do better, to talk about where we love to ski and how we ski and what it means to ski here in Michigan.” Gradually, that interest forged a community of people who all love skiing. “We know folks who spend hardearned money with us deserve the best, and also, that buying a Shaggy’s ski is the start of a relationship. We want to ride with our customers. We want their stories and their feedback … even if sometimes we’re Midwestern stubborn,” Jeff says with a laugh. “It’s a good thing; it’s how we’ve made it this far.” With fewer than 10 full-time employees, Shaggy’s is tiny compared to most ski companies. The shop is still open to tours, and folks can see firsthand how wood cores are created from seven pieces of hardwood, with varying levels of natural flex puzzled together for skis designed to handle everything from backcountry and groomed corduroy to all-mountain or mixed terrain. There are human hands involved in every step of the process, from sourcing raw lumber to carving out signature wide-body shapes, to adding the carbon-reinforced fiberglass or lining up the graphic tops that make Shaggy’s skis collector’s items. The Shaggy’s process only gets more refined as the years go by, as highquality products with fair prices have created an undeniable market impact. As a result, their customer base has expanded from Michigan to the Midwest to nationwide. “We’re a small fish in a big pond, but that doesn’t mean we have different standards. We want to be the small business that makes a positive impact on our community, and also, delivers the kind of product that people keep coming back to again and again.” This mentality has brought Shaggy’s to the brink of another decision: Do they scale back and focus on producing more custom skis, or go bigger to compete with more traditional companies? Do they focus on remaining small and stable, or move toward another growth era and expand into new markets?

38 T R A V E R S E N O R T H E R N M I C H I G A N

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“It’s an interesting place to be,” Jeff says. “We’ve bootstrapped everything so far. There’s never been a big bucket of money here, and we always have just enough to keep going, to keep trying to perfect what we do. I hope folks realize that we’re a small shop, and we’re proud to be small. A single sale still makes a difference for us. This is how we feed our families.” The Shaggy’s team lives and dies by cash flow, reinvesting the money customers spend to build the best skis possible. Their metric for success: repeat buyers. Part of this is attributable to quality, plain and simple. But part of the

“... when we’re making fresh tracks and the sun is shining and the air is sharp and crisp, and there is nothing beyond your skis and the hill. It’s the moment I think we all live for.”

photos (top and right) by Jon Mon

Shari Thompson

Shaggy’s recipe for magic is also in how the community is fostered and maintained. The team is made up of die-hard skiers, and they love nothing more than to rip turns with customers-turned-friends. Whether it’s on the annual Shaggy’s ski trip to the Upper Peninsula’s mythical low-fi ski utopia, Mount Bohemia, for a no-demo, no-work, all-fun event (once employees-only, now customers-included) or riding the chair with strangers at Boyne Mountain, talking skis and celebrating the sport is Jeff ’s business love language. “One of the coolest things has to be hopping on a chairlift with someone I don’t know, and looking down to see they are riding on a pair of Shaggy’s. To be honest, I’m way too introverted to tell them who I am, but I always ask what they think, and it’s so fun to hear someone rave about how much they love Shaggy’s. It’s probably my favorite kind of moment on the hill now,” he says, before adding, “well, besides getting to ski with my daughter and watching her make it down the bunny hill by herself, or getting to carve turns on a lunch break with my wife.” Jeff pauses for a long moment, and before he speaks it’s clear he’s thinking about the spirit of the real Shaggy—of those quiet, solo winter moments.

“Perfect, light, lake-effect snow in the trees of Mount Bohemia, when we’re making fresh tracks and the sun is shining and the air is sharp and crisp; there’s nothing beyond your skis and the hill. It’s the moment I think we all live for.” Kate Bassett is the national political director for Courier Newsroom. Her novel, Words and Their Meanings, is available in bookstores and on the web. kate@ncpublish.com Andy Wakeman was born and raised in Northern Michigan. He enjoys exploring beaches, meeting interesting folks and braving Northern Michigan snowstorms, camera in hand. andywakemanphoto.com JA N UA RY 2 0 2 4

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BREATHTAKING BREATHTAKING DESTINATION DESTINATION E X T R A O R D II N A R Y E X P E R II E N C E E X T R A O R D N A R Y E X P E R E N C E E X T R A O R D I N A R Y E X P E R I E N C E EXTRAORDINARY EXPERIENCE EXTRAORDINARY EXPERIENCE

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11 (( 2 31) 64 5 - 2 77 33 2 / in fo @ b ay v ii e w w ed d in g ss .. c o m / n o @ b w w d d n o m 11 (( 22 2 333 111 ))) 66 6 44 4 555 --- 22 2 77 33 22 2 /// iii n n fff o o@ @b b aa a yy y vv v ii ee ew ww w ee ed dd d iii n n gg g ss .. cc co om m /// w w w .. b ay v ii e w w e d d ii n g ss .. c o m w w w b v e w w e d d n g c o m 1 ( 2 3 1 ) 6 4 5w 32 f o @ b a y v i e w w e d d w- 2w w7w w .. b b/aa a yy yi n v i e w w e d d i n g s . c o mi n g s . c o m / viewweddings.com www.bayviewweddings.com 0124 Shaggys.indd 40

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upweddings north we love HOW SWEET IT IS

Wedding desserts that delight

PERSONALIZE YOUR BIG DAY

Thoughtful touches your guests will remember

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“We couldn’t have asked for a more perfect venue, our guests couldn’t stop talking about how beautiful it was. The whole venue felt like a fairytale to me.” –Bride Katelynn, Sept 2022

weddings • special events • private parties

231.633.0211 • Bobgarvey@me.com • www.traversecityweddingbarn.com We are located 2 miles from the Grand Traverse Resort and the GLEF Horse Show and 12 miles from Traverse City

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FOR COUPLES WHO LOVE UP NORTH To know Northern Michigan is to love it. Whether you spend every summer at the family’s lakeside cottage, have an annual weekend getaway during fall color season or visit just once. And that’s what leads to so many people choosing to be married here. Every couple we interview is so excited to share a piece of Up North with their guests, and we’ve heard time and time again that their guests say, “This was the most beautiful wedding we’ve ever been to.” But it’s not just the North’s breathtaking landscapes and stunning seasons that make this place so special—it’s the wildly talented and creative wedding professionals, from planners and photographers to florists, bakers, DJs, hair stylists and more who come together to make your day shine. We hope these ideas inspire and help you plan the wedding of your dreams.

–The Editors

A MyNorth Media Publication

Cara McDonald

SENIOR EDITOR SPECIAL PROJECTS EDITOR MANAGING EDITOR ASSOCIATE EDITOR DIGITAL CONTENT & SOCIAL MEDIA STRATEGIST

Elizabeth Edwards Meagan Francis Carly Simpson Allison Jarrell Rachel Soulliere

PROOFREADERS

Elizabeth Aseritis Caroline Dahlquist

ART DIRECTOR

Tim Hussey Theresa Burau-Baehr

PRODUCTION DIRECTOR ASSOCIATE ART DIRECTOR, SPECIAL SECTIONS

Rachel Watson

DIRECTOR OF SALES

Julie Parker

ACCOUNT EXECUTIVES

Mike Alfaro Ann Gatrell Julie James Meg Lau

MARKETING DIRECTOR

Erin Lutke Ashlyn Korienek Nichole Earle

MARKETING COORDINATOR GRAPHIC DESIGNER

Beth Putz

OFFICE MANAGER

photo by Dan Stewart

EXECUTIVE EDITOR

CONTENTS 44

SWEET ENDINGS From classic cakes to donuts and pies, there aren’t any rules when it comes to your last course. EDITORIAL & ADVERTISING OFFICES

415 Cass St., Traverse City, MI 49684 Phone: 231.941.8174 | Fax: 231.941.8391

SUMMER LOVING

Visit MyNorth.com/Account to renew your subscription, change your address, or review your account.

Surrounded by beaches, orchards and vineyards, adjacent to Traverse City’s hopping restaurant and bar scene, Grand Traverse Resort & Spa defines the term “destination wedding.”

Please email other subscription inquiries to info@mynorth.com or call 800-678-3416 between 8:30 a.m. and 5 p.m. EST.

UNIQUELY YOURS

SUBSCRIBER SERVICES

From that first “yes” to the final “I do,” make your wedding feel true to your personality and style by embracing customizable details and intentional design.

ON THE COVER George & Cori Park, Mackinac Island Photo by Courtney Kent Photography

PARTING SHOT A romantic send-off on Mackinac Island.

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sweet endings BY ALLISON JARRELL ACOSTA

A LITTLE BIT OF EVERYTHING

I have a major sweet tooth. Like, an “always have an emergency chocolate bar in my purse” kind of sweet tooth. So, when I started planning my own wedding last year, I knew I wanted the desserts to shine—to spark joy. And for all of the traditions we did away with, I also knew that participating in the time-honored tradition of exchanging a first bite of wedding cake was something I definitely wanted to experience with my groom. I struggled melding the two visions in my mind— delightful desserts vs. just wedding cake. Does eating a slice of chocolate cake spark joy for most wedding guests? Maybe. Maybe not. Luckily, my friend Anna Kucharski at Merlyn’s Pâtisserie suggested a compromise—a small wedding cake for just my husband and me, and an array of mini desserts for our guests. It’s a trend I’ve seen all over social media, and it made perfect sense for us (mainly because we’re obsessed with Merlyn’s pastries—seriously, if you haven’t visited their stand at the Sara Hardy Farmers Market,

From classic cakes to donuts and pies, there aren’t any rules when it comes to your last course.

what are you waiting for?!). The best part about dessert tables is the endless ways to customize them: towers of cupcakes, personalized cookies, a rainbow of macarons. We worked with Merlyn’s to develop a menu that highlighted autumnal ingredients—pumpkin cheesecake bites and caramel apple croissants—while also showcasing their Filipino roots with flavors like ube (sweet purple yam) patisserie crème sandwiched in a cream puff. “I love when we can do a dessert table, because the couple usually chooses desserts they both enjoy, which makes it more personal,” Kucharski says. “Desserts aren’t normally a highlight at weddings, but I like to think they can bring some whimsy.” Whimsical is the perfect way to describe how our table turned out—from the bright purple ube cream puffs, to the mousse cups topped with fresh raspberries and chocolate pearls. Our guests loved trying different treats, and I got the chocolate wedding cake of my dreams. Merlyn’s Pâtisserie, merlyns-patisserie.square.site

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photo by Dan Stewart

The chocolate cake of my dreams was a devil’s food cake with chocolate ganache and vanilla Swiss buttercream. mynorth.com

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DOZENS OF DONUTS

Donuts are, without a doubt, the ultimate wedding finger food. Whether it’s a dazzling donut wall, or a coffee and donut bar, I’m all for embracing everyone’s favorite breakfast treat. (Plus, how fun would it be to serve mini donuts atop some espresso martinis?) Peace, Love and Little Donuts in Traverse City has some great options for your wedding day, from their assorted Disco Party Box that serves 36, to their warm donut bar, where fresh donuts are decorated on-site for guests by PLLD staff. Peace, Love and Little Donuts, peaceloveandlittledonuts.com

photos by Kate LaCross (left) and Courtney Kent (right)

A SIMPLE TAKE ON CAKE

Throughout my wedding research, I scrolled past photo after photo of minimalist, elegant wedding cakes. It’s safe to say that, at least for now, the era of mile-high tiers and extravagant frosting details is behind us. One of the most swoon-worthy bakers I stumbled upon is Kate LaCross of The Baker’s Gamble, based in Northport. LaCross believes that less is more when it comes to cake decoration, and her work focuses on hand-mixing the most flavorful, quality ingredients she can find. She tops her classic creations with fresh or dried flowers and fruits—you won’t find frosting roses or heaps of fondant here. But LaCross says she’s always open to trying new things. If you’re looking for something a little different, reach out and she’ll work closely with you to develop your perfect cake. “I deliver everything I make, and I can make (almost) anything,” she says. “Just ask me and I’ll probably take a whack at it!” The Baker’s Gamble, thebakersgamble.com mynorth.com

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photo by Courtney Kent

PERSONALIZED PIES

I can’t think of anything more iconic for an Up North wedding than a homemade cherry pie (maybe with a scoop of vanilla Moomers ice cream?). And how cozy would pumpkin and pecan pies be in the fall? I love that Grand Traverse Pie Co. offers all sizes—a 20-inch pie can serve 75–100 people, or get 6- or 9-inch pies in a variety of flavors. Plus, you can ask for yours to be topped with a cute cutout heart (or your names in dough!). Does it get any sweeter than that? Grand Traverse Pie Co., gtpie.com mynorth.com

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The Finest Luxury Mobile Restroom Fleet in the Midwest

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weddings NORTHERN MICHIGAN

upweddings north we love

Surrounded by beaches, orchards and vineyards, adjacent to Traverse City’s hopping restaurant and bar scene and boasting its own three championship golf courses, Grand Traverse Resort & Spa defines the term destination wedding.

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T E X T BY E L I Z A B E T H E D WA R D S

Summer Loving P H O T O S BY R O C K H I L L S T U D I O

Tyler Scarsella

Grace Hamann Grand Traverse Resort and Spa AUGUST 5, 2023

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A Setting Made for Love

At sunset, Grace and Tyler headed to Grand Traverse Resort’s beach club for romantic photos.

SPONSORED CONTENT

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n 2016, grace was working as a hostess in a restaurant in Clarkston, her hometown, when a handsome server named Tyler asked her on a date. The two never looked back. When it came time to plan their wedding, two things they agreed on from the get-go were where and what season. “We always said that we wanted to get married in Northern Michigan in the summer,” Grace says. “We have amazing memories Up North and love how beautiful the summers are.” While the couple had visited (and loved) several Northern Michigan towns from Frankfort to Elk Rapids, one destination stood out to them: Grand Traverse Resort, located just north of Traverse City. As a child, Grace swam at the resort, courtesy of her grandmother who was a longtime member of the health and fitness club. Throw in the fact that Grace and Tyler both love to golf, and Grand Traverse Resort with its three championship courses was at the top of their venue list. The clincher? The Plaza, a semi-permanent tent structure that overlooks the resort’s golf course The Bear, was ideal for their reception that would include a 130-guest plated dinner. Likewise, The Pavilion nearby, with its open sides and canopied top, satisfied their dream

of an outdoor ceremony. The couple’s wedding day could not have been more perfect—and seamless: “Grand Traverse Resort made everything so easy! It was the perfect one-stop shop when it came to all of the set up and dining necessities,” Grace says. Hiring day-of coordinator Jill Good of Grateful Gatherings was a splurge that Grace says was well worth it and also helped make the day completely stress-free. After the ceremony, the bridal party and their guests headed to The Plaza for upscale appetizers and drinks, including the couple’s signature cocktails: Paloma for him, Sex on the Beach for her, and a shared favorite, gin and tonic with elderflower liqueur. An elegantly executed dinner followed. At sunset, the couple quietly slipped off to the resort’s beautiful beach on East Grand Traverse Bay for an intimate interlude and some gorgeous photos. Refreshed, Grace and Tyler kicked the party into gear with their first dance to “Until I Found You” by Stephen Sanchez and Em Beihold. While their happily full guests swirled around the dance floor for the rest of the evening, the newlyweds only had eyes for each other. “Afterward, we both talked about how during the ceremony we felt like nothing else existed other than the two of us. It was a magical feeling,” Grace says.”

A Simply Elegant Dinner

At the plated dinner, guests had their choice of three gourmet entrees that included filet of beef tenderloin with garlic mashed potatoes and sundried tomato shiitake mushroom jus; Grace chose simple candles and greenery for the tablescapes: “I wanted a modern, minimalistic vibe,” she says, adding that the simple decor, “ended up being a savings for us.”

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From Vows to Marlo the Dog

The open-sides of The Pavilion welcomed the summer breeze into the ceremony, while its canopied top offered protection from the elements; The sumptuous two-tiered strawberry crème cake was filled with vanilla chiffon soaked in strawberry simple syrup, layered with strawberry jam and white chocolate mousse and frosted with American butter cream embossed with floral and gold leaf detailing. The real icing on top, however? The custom sculpture of Marlo, the bride and groom’s dog; Bright and seasonal flowers set a tone. “I knew I wanted the florals to have a beautiful pop of color and to give a summer wildflower feel,” Grace says.

wedding resources Venue: Grand Traverse Resort & Spa // Photographer: Rockhill Studio // Videographer: Media Potion // Day-of Coordinator: Grateful Gatherings Complete Catering + Shuttle: Grand Traverse Resort & Spa // Rentals: Sensational Events // Florist: Forage & Frolic // DJ: Bee Entertainment Stationery: Grace Scarcella // Hair & Makeup: K. Noelle Artistry SPONSORED CONTENT

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Wedding Notebook

Grand Traverse Resort and Spa

Michigan’s Premier Resort Experience People often remark that the most appealing thing about the 900-acre Grand Traverse Resort and Spa is its sense of northern Michigan charm and elegance. When couples choose to exchange their vows here, it feels especially romantic. Sincerity resonates among the trees, and love sparkles on the water. Simply put, it just feels right. Our wedding staff is practiced at transforming the venue selection of your choice into a truly unforgettable environment. You’ll appreciate the smooth, detail-oriented leadership of our event professionals, as they turn your vision into reality. Welcome parties and rehearsal dinners are easily arranged onsite. From our convenient, centrally located Midwest location, Grand Traverse Resort and Spa is easily accessible to all of your guests – just ten minutes by Resort shuttle from Traverse City’s Cherry Capital Airport (TVC).

MULTIPLE VENUES: 86,500 square feet of versatile indoor and outdoor function space gives you ultimate flexibility in selecting the venues for your special day. All guests can enjoy the on-site Spa, Salon, Golf and nearby Turtle Creek Casino. With multiple venue spaces you can create intimate unions or grand affairs. Your guests will feel every bit loved, cherished and honored as the wedding couple. 25 56

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CATERING: From 25 to 2,000 people, our Catering department can make an unforgettable experience for your wedding. Weddings are a time for celebration, and our catering staff can work with you on any specialty menu to suit your attendees and their finer tastes! Our culinary team is well versed on dietary restrictions and are more than happy to accommodate your needs.

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GUEST SERVICES: At Grand Traverse Resort and Spa, you’ll find nearly 600 rooms, suites, and condominiums plus a combination of services and amenities unmatched elsewhere. The experts at Spa Grand Traverse provide endless relaxation for wedding couples and their guests alike, offering luxurious treatments and massage, along with bridal party hair and makeup services. Guests will enjoy a pre-wedding round of golf on one of our three premier courses, a tension-releasing game of tennis, or a relaxing whirlpool. Pristine beaches and exciting water sports are additional options that will make your wedding a memorable mini-getaway for each and every guest. Winter weddings have a special allure with our crackling fireplaces, snow-covered views, and elegant lodge atmosphere. Your guests can also enjoy cross-country skiing and other winter activities.

ACCOMMODATIONS: Whether you stay in the Hotel, the Tower or a Condominium, you’ll revel in the natural splendor of the outdoors, the luxurious amenities and outstanding accommodations within. • The Hotel – Our six-story hotel is undergoing a $10 million renovation to be completed in Spring 2023. The renovation includes over 200 guest rooms, 2 junior suites, 4 hospitality suites and corridors.

• The Tower – Our 17-story Tower offers 186 large, luxuriously appointed rooms and suites. You’ll relax amid breathtaking views of East Grand Traverse Bay, and the rolling hills and orchards of the surrounding golf courses. • Condominiums - Experience fairway or beachfront living when you get away to one of our 161 condominiums. Studio, one-, two- and three-bedroom accommodations are available in a variety of locations.

• The Bear by Jack Nicklaus • The Wolverine by Gary Player • Spruce Run by William Newcomb Our 100,000-square-foot Health Club offers something for everyone. Features include: • Fully equipped Cardio and Weight Room • Fitness Classes • 15,000-square-foot Indoor Water Playground • Recreation Pool • 5 Indoor and 4 Outdoor Tennis Courts

100 Grand Traverse Village Blvd.

Event Rooms 35

Acme, MI 49610-0404

Guest Rooms 585

231-534-6000 • 800-748-0303

Reception Capacity 2,500

weddings@gtresort.com

Wedding Sales & Service Manager Payton Taylor

GrandTraverseResort.com

SPONSORED CONTENT

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RECREATION: Grand Traverse Resort and Spa is renowned for many things, but the golf experience is among the best anywhere. For each of our three signature courses, we sought out the finest designers the industry has to offer.

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Uniquely Yours

From that first “yes” to the final “I do,” make your wedding feel true to your personality and style by embracing customizable details and intentional design. BY MELISSA CONRADIE / PHOTOS BY COURTNEY KENT PHOTOGRAPHY

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hen I was asked to share with MyNorth readers my expertise on customizing a wedding day experience, one of our 2023 couples, Anthony and Bryan, came to mind. From the very first call to bringing their special day to fruition, these two shared their desire to truly customize their experience in a way that their guests would feel the thought and heart that went into planning their event. In one of our first conversations, Bryan mentioned his passion for creating custom stained-glass pieces for his clients at his company Beran Glass Co. So naturally, many calls ended with Bryan having a longer to-do list, as Anthony and I would encourage him to craft and incorporate more and more stained-glass pieces throughout their wedding design. We started with the idea of a beautiful stained-glass piece hanging at the altar where they would wed, and ended with custom table numbers and stained-glass pieces to serve as escort cards for their guests, which doubled as favors. Bryan even created custom pieces to thank their “I Do Crew” for being the best support team.

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This was the most heartfelt way to share not only a talented artist’s craft with their guests, but also to share the story that led Bryan to his love of stained glass. When Bryan discovered a broken jewelry box his late father made for his mother, he felt a strong desire to put the pieces back together, and in doing so, gained so much love and connection to his father. I share this story of Anthony and Bryan with a full heart. Their caring, creative personalities shined through in all that they did in preparation for their big day. For those just beginning to dream up their wedding vision, here are some helpful starting points for customizing your event to suit your personal style and story: STATIONERY: This is a great way to set the tone and let guests

know what to expect. From the messaging to the design, this is the first introduction to your big day. For Anthony and Bryan’s wedding, we worked with Holly of Holly Thomas Design, sharing their love of navy and the geometric shapes often seen with Bryan's art. Holly implemented these concepts into the invitation suite design and day-of stationery. ESCORT CARDS & FAVORS: Often favors on a table get left

behind. I recommend a customized favor for your guests that can have a dual purpose, such as the stained-glass escort cards Bryan created for their guests. Another fun idea we curated with a different couple was escort pieces that were luggage tags. The couple loved traveling, so they wanted to showcase their wedding style with a custom luggage tag for each guest.

DECOR : This can be customized with a linen in your favorite

color, or vintage furnishings from your favorite era. When designing Anthony and Bryan’s wedding, I sourced this non-traditional linen napkin with a design that resembles broken pieces of stained glass. The napkins were the perfect complement to the rich navy velvet linens. Decor is a large visual impact on your day, so customizing these elements is the best way to convey your style as a couple. SIGNATURE COCKTAILS: This trend is always popular.

Signature cocktails are a fun way to express your style and personalities, and guests get to have fun trying out your favorite drinks. Couples often create customized signage at their bar to share their signature cocktail selections, and Anthony and Bryan’s bar featured their beloved dog, Izzy, who even made a special celebrity appearance on the cocktail stirrers! Melissa Conradie lives in Traverse City with her husband, Dawie, and English bulldog, Lola. Melissa’s event planning and design company—Conradie Event Design—has been creating unique memories in exceptional locations since 2011. conradieeventdesign.com

resources Photography: Courtney Kent Photography Event Planning & Design: Conradie Event Design Stained Glass Art: Beran Glass Co. // Stationery Design: Holly Thomas Design Floral Design: Sweetwater Floral // Venue: The Peninsula Room Linens: Event Theory & Nüage Designs

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Houdek’s

Founder of Restroom Trailers for Outdoor Weddings & Special Events

Luxury Outdoor Restroom Trailers Windows for natural light and fresh air

Comfort choices for your Northern Michigan destination wedding or event. “Portable Fridge & Bar”

• 1-6 spacious stall units • Daily/weekend rentals • Heat, A/C or fan cooled units available

231-633-5081 • 231-256-7867 (PUMP) HOUDEKSTRAILERS.COM

Located in the heart of Old Mission Peninsula’s rolling vineyards & cherry orchards, Mission Table is an amazing estate that is perfect for an intimate wedding reception.

Mission Table is the original house of the Stickney estate built in 1880, with incredible views of West Grand Traverse Bay. An award winning culinary team & a professional staff that anticipates your every need, will create memories that will last a lifetime. We can accommodate ceremonies & receptions from 20–100 guests.

now booking

WEDDINGS for 2024-2025

Cadillac, Michigan NanBopFarm.com

For more information please contact our Event Director, Barbara Olson | 231.944.6984 | Barb@missiontable.net 13512 Peninsula Dr, Traverse City, MI 49686 www.missiontable.net

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photo by Courtney Kent Photography

Parting Shot

AN OLD--FASHIONED FAREWELL Mackinac Island is filled with so much history that has been preserved; being there makes you feel like you’re traveling back in time. The bride on our cover of Weddings Northern Michigan, Cori, has another special connection to the area. She grew up in Cheboygan and her grandmother, Gerty, was one of the last families to live in Round Island Lighthouse when it still had a keeper.

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When seeking When seeking venues,venues, we really weenjoyed really enjoyed MissionMission Point’sPoint’s layout layout and that and everything that everything one could oneneed couldwas need right wasatright the resort. at the resort. We chose We Mission chose Mission Point without Point without knowing knowing what the what renovations the renovations were going were togoing be, but to be, thebut renovations the renovations are nice! areEVERYONE nice! EVERYONE at at was absolutely was absolutely wonderful. wonderful. Really,Really, we were wesowere impressed so impressed and and loved every lovedsingle every person single person we interacted we interacted with. with.

Extraordinary Extraordinary Mackinac Mackinac Island Island Weddings Weddings Await Await at Mission at Mission Point Point Resort. Resort. Mission Mission PointPoint is Mackinac is Mackinac Island’s Island’s premier premier lakefront lakefront wedding wedding location. location. FromFrom romantic romantic and sophisticated and sophisticated to comfortable to comfortable and contemporary, and contemporary, we are wehere are here to deliver to deliver memories memories of a lifetime. of a lifetime. Wedding Wedding SalesSales TeamTeam 906.430.8137 906.430.8137 | weddings@missionpoint.com | weddings@missionpoint.com | missionpoint.com | missionpoint.com One Lakeshore One Lakeshore Drive,Drive, Mackinac Mackinac Island,Island, MI 49757 MI 49757

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Voted the Voted #1 the Place #1 Place for for a Wedding a Wedding AboveAbove the the BridgeBridge AND #1 AND Spa#1 Spa 2 Years2 in Years a Row! in a Row!

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T he Cu l i nary North

photo by Hans Isaacson

local restaurants . craft drinks . seasonal cuisine

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“

Everything is from scratch—our soups, sauces, sandwiches—and we’re always exploring and trying new flavors. —VALERIE BACIAK, CO-FOUNDER OF KEWEENAW COFFEE WORKS

COZY UP AT KEWEENAW COFFEE WORKS P. 66 THE BUZZ AROUND TOWN P. 68 CHEESY FONDUE FANTASIES P. 69 INDULGE IN SORBET & PROSECCO P. 70

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T he Cu l i nary North Served

A TASTE OF COPPER COUNTRY by CARLY SIMPSON

photos by Hans Isaacson

In Calumet, coffee and community go hand in hand.

eweenaw coffee works is the steady heartbeat of Calumet, a small (population 694) and remote (two-hour drive from Marquette) village that was once the center of Michigan’s copper mining industry. Today, the historic downtown is still lined with towering buildings made of Jacobsville sandstone, a striking red-hued rock. The back wall of the coffee shop, which celebrated its 10th anniversary in 2023, is lined with handwritten notes from customers—“You folks are the best and we’re so glad you’re here.”—and doodles: dragons and dinosaurs and a comic about “Camp Stinky.” There are posters about local events: the Keweenaw Color Run, a hot dog fundraiser at a local church, the teen social gatherings that owners Valerie Baciak and Nate Shuttleworth want to host. “I want everyone to feel comfortable here, no matter who you are,” Baciak says. Baciak grew up in the Upper Peninsula in Iron Mountain. Her grandfather was a geologist for a mining company in White Pine and later lived in Calumet. She met her

husband, Shuttleworth, in Chicago, where they both were working at a Michelin-starred restaurant. Shuttleworth was born in England and grew up in Australia, moving stateside at age 16. He worked in Chicago delis and attended culinary school in California before diving into coffee roasting. Shuttleworth thoughtfully sources beans from farmers worldwide who are prioritizing sustainable and ethical growing practices. The resulting coffees, with names like Borealis and The Straits, are his love letters to the North. “We have deep roots here and are so thankful to be able to do what we’re doing in a place that’s so special,” Baciak says. —

3 COFFEES TO TRY:

So Suomi – light roast, notes of creamy vanilla The Straits – medium roast, half-caf blend, notes of cake batter and orange pekoe tea Yooper Blend – medium roast, notes of cacao and citrus Hans Isaacson is a lifestyle/brand and landscape photographer based in the Upper Peninsula. hansisaacson.com

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Menu standouts: Marshmallow-studded, triple chocolate cocoa; French toast lattes made with brown butter and Iron Fish Distillery’s barrel-aged maple syrup; lemon-tarragon tuna salad sandwiches; toasted Challah smothered in peanut butter; falafel with cucumber-mint yogurt sauce inside a warm pita.

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