2021 Summer Homefront Magazine

homefront

#8014-0719

SUMMER 2021

1

Dive

LIFE IN AND AROUND TECUMSEH

into summer

MIKE AHLEMAN

BETSY BEIL

TIM BENDER

517.605.6926

517.403.4061

517.605.3666

ADRIAN

TECUMSEH

TOM & RACHELL BLIESNER TECUMSEH 269.910.4551 734.255.1374

ADRIAN

DANIEL BOHNETT

EMILY BROWNING

ZACK BUTLER

THOMAS BUXTON

CHAD CONRAD

517.759.2923

517.320.1199

517.960.5920

517.366.1746

517.673.0301

CARL & PAM POLING

GLORIA LEONARDMCCLENATHEN

JIM LINDAU

JENNIFER KERSTETTER TECUMSEH

TECUMSEH

ADRIAN

CORDER TEAM

TECUMSEH

ADRIAN

JERYL VALLIE-CEPIDA MANAGING BROKER 517.206.4867

JAMES NEAR

INSURANCE MANAGER 517.673.5586

ROBIN FAHMIE

MORTGAGE LENDER 734.395.5653

KATHY ZMIJEWSKI ADRIAN

517.403.4930

howardhanna.com

TECUMSEH 145 E Chicago Blvd 517.424.4444

ADRIAN 1514 W Maumee St 517.263.4100

MARSHALL WOOD TECUMSEH

810.334.2356

JESSICA STRETCH

GLENNA STROUD

SHIRLEY SMITH

BARB SCHRADER

KAY PRONG

517.960.3178

517.403.0455

517.605.7050

517.673.6287

517.403.3390

BLIESNER TEAM

2

TECUMSEH

ADRIAN

TECUMSEH

TECUMSEH

TECUMSEH 517.403.5719 517.403.5720

ADRIAN/ TOLEDO

517.605.0303

ADRIAN

517.605.2005

248.640.5548

LAURIE DORSTEN

517.403.9710

734.945.2531

TECUMSEH

TECUMSEH

BOB FOX

AMY FULK

SHELLIE GRAYER

517.605.5206

517.442.9043

517.442.5849

TECUMSEH

ADRIAN

ADRIAN

DEBBIE GREENE TECUMSEH

517.403.4398

APRIL GUNDER

Summer 2021

TECUMSEH

517.403.3119

JAN HAMMOND

homefront 517.423.2174 • 800.832.6443 homefront@tecumsehherald.com www.homefronttecumseh.com P.O. Box 218, 110 E. Logan St. Tecumseh, MI 49286

TECUMSEH

517.403.0122

Published seasonally by Herald Publishing Company

20,000 total circulation

GREEN. GOLD. SOLD.

LAURA HAYES TECUMSEH

517.662.9291

Ranked 1 #

15,000 MAILED, 5,000 delivered to homes and businesses within a 40 mile radius of Tecumseh, MI Available to out-of-town residents with $16 subscription For reprint and reuse permission, email: homefront@tecumsehherald.com

Lenawee County

KELLY HEIDBREDER BLIESNER TEAM

517.605.9647

PAPERCLIP CONTEST We’ve placed this paperclip in one of our advertisements in this magazine

SHELLEY HUNT

PATRICK HOFFMAN

MIKE HOFFMAN

517.442.8340

248.342.4604

517.795.5719

TECUMSEH

TECUMSEH

TECUMSEH

CHRISTOPHER HINKLEY KURT HILLEGONDS ADRIAN

517.425.8786

TECUMSEH

517.920.3754

Visit the Art Trail in Tecumseh - Photo courtesy of City of Tecumseh

DAVID CORDER

contents

THE STATION...............................................................................

STATION...............................................................................6 6 PEPPERS...............................................................................................

PEPPERS ...............................................................................................8 8 KIWANIS (ADVERTORIAL).......................................................1 ..................................................... 1 0 SUMMER AGENDA. AGENDA........................................................1 ...................................................... 1 2 WOODWORKING............................................................1 WOODWORKING ......................................................... 1 8 DISTILLERIES..............................................................................

DISTILLERIES .............................................................................. 2 0 WINDY ROCK.........................................................................

ROCK.........................................................................2 22 SWEET DREAMS. DREAMS..................................................................2 ................................................................ 2 4 SAM BEAUFORD. BEAUFORD............................................................... 2 7 DIVE IN. IN..............................................................................................2 ............................................................................................ 2 8 HUMAN FLIGHT. FLIGHT...................................................................3 ................................................................. 3 3 LAVENDER AND GRACE.........................................3 .......................................3 6 IN THE WORKS. WORKS......................................................................3 ....................................................................3 8 CELERY FARMS. FARMS..................................................................... 4 0 FROM OUR KITCHEN. KITCHEN.................................................. 4 4 SIP & SAVOR.............................................................................

SAVOR.............................................................................4 47 NORTH SHORE PONTOON (ADV)...............5 ............. 5 1 BEST CAMPS EVER..........................................................

EVER..........................................................5 52 VISIT MANITOU BEACH..........................................

BEACH.......................................... 5 5 SWING INTO SUMMER - GOLF. GOLF...................5 .................5 8 JACKSON ANTIQUE MALL. MALL..................................6 ................................ 6 2 ANTIQUE GUIDE................................................................

GUIDE................................................................6 62 BUILDING ON THE PAST.......................................

PAST....................................... 6 4 RELAX AT AREA INNS.................................................

INNS................................................. 6 5 REMEMBER THIS. THIS................................................................ 6 6

Find the Paperclip

Micheal Krzyzaniak of Tecumseh found the paperclip on page 63 in the Jenn Kerstetter/ Healthy Carpets ad in the 2021 SPRING issue.

Tell us where you found it in this current issue.

We’ll draw from all correct entries on

August 2, 2021

and give $100 to the lucky winner. To enter, send your name, answer, address and phone number to The Tecumseh Herald, P.O. Box 218, Tecumseh, MI 49286, or submit online at homefronttecumseh.com

Publisher: Jim Lincoln | Creative Director: Suzanne Hayes Lead Graphic Designer: Nanci Heiney | Production Artists: Cory Mathis, Koda Woodward Writers: Sara Hilton, Jackie Koch, Linda Learman, Renee Lapham Collins, Christine MacIntyre, Mary Kay McPartlin | Advertising Sales: Suzanne Hayes, Sharon Maher Mailing/Delivery: Mary and Marc Hernandez, Nanci Heiney, John Hoffman, Joshua Bridget Photographer: Nanci Heiney | Business Office: Patti Brugger, Bonnie Love 3

LENAWEE’S ONLY

PEDIATRIC DENTIST!

LASER DENTISTRY DENTISTRY FOR INFANTS, TODDLERS, CHILDREN, TEENS, AND PEOPLE WITH SPECIAL NEEDS

JODY ATZMON, DDS CAITLIN BROKENSHIRE, DMD

Paddling the River Raisin in Tecumseh is just one of the many activities on the summer agenda pages

thank you

ADVERTISERS

willowpedo.com • 517-317-8700 • 603 N. Evans, Tecumseh

Have some

Peace of Mind Because you have a lot to hold on to.

Reid, Emmett, and Dylan Sunderland knowing you’re protected

Reid, Dylan, and Emmett Sunderland

Independent Insurance Agent Life • Renters • Auto/Boat Motorcycle • Business/Home

517-423-7441 • 123 N. Ottawa, Tecumseh 4

Courtesy of Tecumseh DDA Facebook | Photographer: @the_ordinary_beautiful

PARENTS TRUST US. KIDS LOVE US.

Abstract Builders LLC.............................. 23 Adrian College Boathouse.......................

Boathouse....................... 56 Adrian Monuments..................................

Monuments.................................. 27 Anthro Apothecary.

Apothecary.....................................7 ................................... 7 Bailey's Water Care.................................

Care................................. 30 Barrett's Garden.

Garden..................................... 42 Basil Boys.

Boys............................................... 49 Bell Cars.

Cars................................................. 50 Best Shine Detailing.

Detailing................................ 60 Billy White Roofing..................................

Roofing.................................. 61 Black Raven Architects.

Architects............................ 15 Blissfield B & B.......................................

B....................................... 65 Boot Jack Tavern..................................... 56 Boulevard Insurance.

Insurance............................... 22 British Tea Garden..................................

Garden.................................. 49 Brooklyn Living Center............................

Center............................ 46 Brown & Sons Roofing............................. 17 Burdick Kitchen and Bath.

Bath........................ 14 Busch's..................................................

Busch's .................................................. 41 Calder Dairy.

Dairy............................................ 31 Cambrian Senior Living...........................

Living........................... 37 Camp Sequoia.

Sequoia.................................... 13,39 Carpet on Wheels.

Wheels.................................... 61 Carter Rehabilitation Centers..................

Centers.................. 43 Chaloner's Cigar House.

House........................... 48 Charles Gross.........................................

Gross......................................... 61 Cilantro Mexican Food.............................

Food............................. 48 Classic Cabinets......................................

Cabinets...................................... 19 Companion Animal Clinic.

Clinic.......................... 29 County National Bank.

Bank.............................. 29 CR - Fernando Canales, JR......................

JR...................... 15 CR - Fonda Bozeman..................................8 ................................ 8 D & P Communications............................

Communications............................ 52 D'Printer, Inc..

Inc........................................... 61 Devils Lake Golf Course..........................

Course.......................... 58 Devils Lake View Living...........................

Living........................... 56

Devils Lake Yacht Club............................

Club............................ 56 Diamond in the Ruff ................................ 56 DNA Sales..................................................

Sales..................................................55 Doherty Family Dentistry.

Dentistry......................... 28 Doll n' Burgers.......................................

Burgers....................................... 48 Downtown Dempsey's.............................. 48 Dundee Lumber......................................

Lumber...................................... 26 Eden Store.............................................. 46 Edward Jones.

Jones.......................................... 50 Embers Bar & Grill..................................

Grill.................................. 49 Eve and Annie Boutique.............................

Boutique.............................55 Evans Lake Resort.

Resort............................. 18,65 Experience Tecumseh.

Tecumseh.............................. 24 F&S Landscaping Inc..

Inc............................... 36 Floral Dreams.........................................

Dreams......................................... 39 Foundation Realty - Manitou.................... 56 Foundation Realty - Stepp.

Stepp..........................5 ........................5 Friends and Family Daycare..................... 31 Gillin Eye Care.

Care......................................... 51 Golden Acres..........................................

Acres.......................................... 66 Green Meadows......................................

Meadows...................................... 58 Heart O' the Hills Realty.......................... 40 Heart Wood Place...................................

Place................................... 65 Henry Ford Allegiance.

Allegiance............................. 11 Highland Inn Bar & Grill.

Grill........................... 56 Hills of Lenawee Golf .............................. 58 Hinesly Orthodontics.

Orthodontics............................... 29 Hopscotch Kids.

Kids..........................................5 ........................................ 5 Howard Hanna...........................................

Hanna...........................................22 Howard Hanna - Bob Fox...........................

Fox...........................77 Indian Creek Campground.......................

Campground....................... 39 J Bar Hobbies............................................

Hobbies............................................88 Jennifer Kerstetter/Healthy Carpets.

Carpets......... 45 Kapnick Orchards...................................

Orchards................................... 37 Kemner Iott Benz.

Benz.................................... 64 Kent Benham..........................................

Benham.......................................... 21 Advertising Index continued...

Summer DNA Sales 2100

Pentamere Winery We hope our summer creations, Channel Maker Two and Three will help guide you in the world of wine. We produce our own wines in-house with grapes sourced from the Great Lakes. Quantity discounts available. Our wish to you is fair weather and smooth sailing. Wine tastings $1 each.

131 E. Chicago Blvd, Tecumseh 517-423-9000 pentamerewinery.com  M- Sat 11-6, Sun 12-5

Lenawee’s largest crystal and rock shop has beautiful energy jewelery.

Love, heal, protect, and transform with garnet, blue topaz, or peridot drop earrings. This new age, natural store has it all. Aura photography (schedule online), & Tensor rings, essential oils, teas/herbs.

406 N. Pearl St, Tecumseh 517-424-2903 DNAsales2100.com  Tuesday-Sunday

hopscotch Fun for all ages! Get outside and be more active this summer with old school fun - the Pogo Ball. It’s great for exercise too. Try the family’s skill at Spike Ball or with Giant Wooden Connect Four. Bean bag buckets, jump ropes, paddle ball, sidewalk chalk... everything for outdoor fun!

The Stepp Team

Hopscotch Kids 154 E. Chicago Blvd, Downtown Tecumseh 517-301-4700 Find us on Facebook!  Tuesday-Saturday

Musgrove Coffee Musgrove & Company is Tecumseh’s single source direct trade coffee shop.

Here you will find coffee drinks from the traditional drip coffee, espresso drinks, cold brew, local fresh-daily dry goods, plus more...

135 E. Chicago Blvd, Tecumseh | 517-301-4307 musgrove.company  Mon-Fri 7-4, Sat & Sun 8-4

The Stepp Team of Foundation Realty focuses on guiding clients through the home buying/selling process. Committed to giving top-notch customer service and helping in the community, Danielle, Robert, Katelyn and Jeni are available to talk at your convenience. See why Danielle was named Lenawee’s Best Realtor 2019/2020.

116 W. Chicago Blvd, Tecumseh 100 Walnut St, Manitou Beach 3282 N. Adrian Hwy, Adrian 517-392-3828 | thesteppteam.com 

The Eve and Annie Boutique Where style meets Summer. The magic of fashion can transform your day. Bringing you the latest in fashion clothing and accessories. You will love the variety and styles offered at this downtown Tecumseh boutique, or order online anytime.

102 W. Chicago Blvd, Tecumseh | 517-438-4290 theeveandannieboutique.com  M 11-3, Tu-Fri 12-5, Sat 10-4

5

Advertising Index continued...

Kiwanis Club of Tecumseh.......................

Tecumseh....................... 10 Lavender & Honey................................... 56 Lavender and Grace.

Grace................................ 24 Lenawee Fuels........................................

Fuels........................................ 64 Lev's Bakery.

Bakery........................................... 29 Lloyd's Repair Service............................. 60 Lone Oak Properties.

Properties............................... 32 Macon Grocery........................................ 15 Mammoth Distilling.

Distilling............................. 49,68 Manchester Chicken Broil.

Broil........................ 12 Manchester Fair......................................

Fair...................................... 13 Manitou Beach Marina............................

Marina............................ 57 Mark Prielipp Greenhouse.

Greenhouse....................... 26 Martin's Home Center.............................

Center............................. 15 Masterpeace Counseling.........................

Counseling......................... 21 Meckley's .......................................... 17,48 Musgrove & Company........................... 5,47 Nellie's on the Lake................................

Lake................................ 57 Newburg Meadows.

Meadows.....................................7 ................................... 7 Next Generation Automotive.

Automotive.................... 51 North Shore Pontoon Center.

Center.............. 51,57 Pentamere Winery.

Winery......................................5 .................................... 5 Poppa's Place.

Place......................................... 57 Premier Bank.

Bank.......................................... 43 Probility Physical Therapy.......................

Therapy....................... 27 ProMedica..............................................

ProMedica .............................................. 67 Quality Roofing.......................................

Roofing....................................... 15 Raisin Valley Golf .................................... 59 Rob's Rentals/Paula's Poop Deck.

Deck............ 57 Saline Community Fair.............................

Fair............................. 13 Sal's Pizzeria..........................................

Pizzeria.......................................... 49 Salsaria's................................................. 49 Salsaria's Sandbar Cafe..........................................

Cafe.......................................... 57 SASS Gift Shop........................................

Shop........................................ 15 Sauder Village.

Village......................................... 18 Schmidt & Sons Pharmacy......................

Pharmacy...................... 66 Second Chance Boutique......................... 50 Sieler's Water Systems............................

Systems............................ 43 State Farm - Lisa Wain............................

Wain............................ 50 State Farm - Scott Campbell.

Campbell.................... 66 Stone Mountain Mini Golf ........................ 53 Suburban Lithia....................................... 16 Sunderland Insurance................................

Insurance................................44 Tecumseh Bread and Pastry...................

Pastry................... 66 Tecumseh Camera.

Camera................................... 28 Tecumseh DDA........................................

DDA........................................ 20 Tecumseh District Library.

Library........................ 25 Tecumseh Golf Club.

Club......................... 9,47,59 Tecumseh Insurance...............................

Insurance............................... 42 Tecumseh Paddling Co............................

Co............................ 53 Tecumseh Plywood.

Plywood.................................. 52 Tecumseh Pool.

Pool........................................ 31 Tecumseh Veterinary Hospital.................

Hospital................. 21 The Apothecary Kitchen..........................

Kitchen.......................... 49 The August Co Suite.

Suite................................ 65 The Boulevard Market............................

Market............................ 48 The Brokerage House.............................

House............................. 36 The Buzz Cafe......................................... 48 The Clinton Inn................................... 49,65 The Copper Nail......................................

Nail...................................... 53 The Dog House.......................................

House....................................... 48 The Greenleaf Mansion...........................

Mansion........................... 65 The Legacy Golf ...................................... 59 The Riggle Team.....................................

Team..................................... 57 The Tecumseh Herald.............................. 61 The Tecumseh Inn. Inn................................... 65 Todd's Garden........................................

Garden........................................ 21 Top Soils of Clinton.................................

Clinton................................. 26 Trends Salon.

Salon........................................... 57 Tuckey's Big Boy. Boy..................................... 47 Union Block Collection.

Collection............................. 65 Vintage Boulevard Suite.

Suite.......................... 65 Willow Pediatric Dentistry...........................

Dentistry...........................44 Wolf Creek Golf Club................................ 59 Zilke Farms.

Farms............................................. 13

6

Susan and Dick Johnson

The

Story by Sara Hilton | Photo by Jim Lincoln

Station EVAN’S STREET STATION REINVENTS ITSELF

We sat at a lone table near the fireplace among the final frays of remodeling. Gone were the tablecloths and fine dining place settings of the beloved Evans Street Station. So much of what it used to be was no longer there. Yet sitting at the lone table with it’s owners and staff, it was evident that what mattered still remained. The heart of the restaurant was the same.

On July 3, 2020, after trying to stay afloat amid pandemic closures and regulations, Tecumseh’s Evans Street Station closed.

The news of the closing spread like a sorrowful wave through Tecumseh. Everyone had lost something during 2020. Yet for many, the closing of Evans Street Station was another reddening slap of reality. The things we lost weren’t coming back. These losses were permanent. Evans Street Station was gone.

In the early months of 2020, Evans Street Station was having a banner year. In a well thought out plan, they had merged their restaurant and catering businesses. “We were set up for success,” said co-owner Beth Kennedy. “We never thought in our wildest dreams we’d be smacked with a global pandemic. It demolished our catering business for the foreseeable future.” They quickly tried to adjust to the shutdown. They created family packs and set up curbside and contactless delivery. “We stayed busy, and we were grateful for the support,” said Kennedy. “But it felt like we were working harder than we had ever worked, and yet it just wasn’t making it.”

“We were really blessed to have clients that came to us night after night after night,” added owner Dick Johnson. “We knew they were only here to support us and trying to keep us open.”

Yet, despite the best efforts of both the staff and the community, Evans Street Station was slowly losing money. They had to close.

However, because they owned the building, closing didn’t mean an end to the bills, to the mortgage, or to the utilities. So they liquidated their catering business and sold off most of their equipment. “I married two of my kids standing in front of the fireplace,” said Johnson of the well known hearth where so many

couples had wed over the years. “But at the time I had peace with it. We had to close, and then at that point, the only thing we could do was to sell.”

The historic building once again sat vacant and hollow, just as it had 20 years earlier when Dick had looked at the vacant firehouse and decided to save it, decided to turn it into something new and fresh. Now, a for sale sign waved and creaked in the wind like a final goodbye.

However, the goodbye never came in the way they expected. The building didn’t sell. “It was my wife who said to me, ‘I think we are going to have to reopen,’” said Johnson.

“She was 100 percent correct. We did have to reopen. If we didn’t reopen, it wasn’t going to get better.”

Yet things had changed. The world had changed.

Tecumseh had changed. They had changed. Johnson knew that the restaurant had to change as well. So he and his wife, Susan, sat down and penned a mission statement: Our goal is to help Tecumseh bounce back from the year of the pandemic and save our historic building. We are casual and welcoming. Our food is popular fare and moderately priced, but still a cut about the rest. Our atmosphere is friendly and easy going. Come as you are. Welcome to the Station!

“We are not the Evans Street Station that was here before,” said Kennedy. “The first time around at the restaurant, we were really trying to help put Tecumseh on the map as a destination,” she said. “Whereas, with this new incarnation of the restaurant, it’s really designed for all of our neighbors in order to best serve our Lenawee community and beyond.” The Station will offer more affordable fare in a far more casual environment. “We want this to be a happy place for our community,” she said.

“We want to be your home away from home.”

The Station will be open this summer, and in many ways it stands as a metaphor for what has happened over the last yearand-a-half. Just as the restaurant won’t be the same, we not the same. There have been many permanent losses. Yet alongside the loss, we also have a depth of understanding who we are and what is important. We discovered what had meaning when we lost it. The Station doesn’t look the same, but keeps the heart of what really mattered all along, and this summer, its doors will open like a hug to the community they have always cherished and loved.

Evans Street Station | 110 S Evans St, Tecumseh | 517.424.5555 Note: The Station will still honor all Evans Street Station gift certificates

Discover natural products for your health and home HANG OUT IN THE NEW

HAND-BLENDED TEAS & HERBS

Cuppa Café

SPICES, SALTS & SUGARS BATH AND BODY PRODUCTS

COMING SOON! ICED TEAS, TEA FLIGHTS, A TASTY SNACK EVEN A SWEET OR SAVORY CRÉPE! ANTHROAPOTHECARY.COM

517-798-1732 • TU-TH 10-4, FR & SA 10-6 128 E. CHICAGO BLVD, DOWNTOWN TECUMSEH (IN THE AUGUST CO. BUILDING & SUITES)

Bring Your Own Bob Finding the perfect home is like drinking a cold pop on a summer day. From selling to buying and everything in between, you’ll feel refreshed knowing Bob is close at hand.

145 E. Chicago Blvd. Tecumseh | howardhanna.com | 517-605-5206

Choose your lot — customize your new, energy-efficient home!

fabulous kitchens new homes Homes start at $369/mo+lot rent 517-423-2835

9115 N. Union St, Tecumseh newburgmeadows.com 

Come see what it’s like to live at the edge of city and country in your very own home!

7

Back Summer! w o r Th the original

Thrills

Glow in the Dark Lawn Darts!

frisbee!

517-423-3684 | 117 E. Chicago Blvd, Tecumseh | Tues-Sat | jbarhobbies.com  The popular piña loca

Fonda Bozeman

crchryslerdodgejeepram.com

Sales & Leasing Consultant

New and Certified Pre-Owned • 1211 E. US 223, Adrian • 517-266-5940 • C 517-605-8341

Maria and Marcos Garcia

By Jackie Koch

New Tecumseh location in the Busch's Plaza

8

he peppers aren’t the only things that are hot at Te c u m s e h ’s Peppers Mexican Grill. Since Marcos and Maria Garcia opened their restaurant in December 2020, business has heated up as the community flocked to the new location to sample the Milan couple’s Mexican dishes, despite obstacles related to the pandemic.

Maria said business has been booming. At first they were limited to offering take-out orders, but now they are able to seat dine-in customers at 50% capacity.

One of the most popular dishes they make at Peppers is fajabo, which is a bed of rice with steak and chicken cooked with onion and tomato, topped with cheese sauce and cilantro. Special items on the menu include baked potato fajita, which is a choice of grilled chicken or steak, mixed with bacon, onions, tomatoes, and bell peppers, topped with cheddar cheese and white cheese sauce and garnished with cilantro.

Another menu item is a piña loca, a half pineapple stuffed with grilled steak, chicken, and shrimp, sautéed with fresh pineapple, onions, bell peppers, and tomatoes, topped with shredded cheese and avocado slices and served with rice, lettuce, sour cream, pico de gallo and three tortillas. Fajitas, enchiladas, seafood, steaks, chicken dishes,

vegetarian items, and desserts round out the menu, and they have lunch specials, as well. According to Maria, another popular menu item is the street tacos.

“The only problem is we are very short on staff,” she said. “We try to do our best but sometimes it takes longer than usual.” She said that they keep going even when they have fewer employees, so they can serve their customers.

“We really like Tecumseh and the people. We’re starting to know many regular customers that come in, and we’re very happy,” she said.

Marcos said he also enjoys meeting new people and being able to chat with them and get to know them.

The couple, who have three young children, also have a Peppers location in Milan. Marcos began his food service career in 1998 as a waiter and working in kitchens in Toledo, Ohio. He opened his first restaurant in Illinois in 2008.

His desire to live in Michigan led to a place in Houghton Lake in 2017 and another in Bad Axe, but eventually they moved those operations to Milan and Tecumseh.

“It was always his dream to open a restaurant,” Maria said. n Peppers Mexican Grill Tuesday - Sunday 517.815.1283 Follow on Facebook 1410 W Chicago Blvd Tecumseh (Busch's Plaza)

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9

ADVERTORIAL

2021

Congratulations! kiwanis scholarship winners!

These tecumseh high school graduates are the recipients

aaron bEckEr

Emma bErgEr

Emily burns

jadE crosby

Eastern Michigan, Actuary Science Varsity Tennis, Baseball, THS Shooting Stars Marching Band, National Honor Society, Kiwanis Key Club, THS Chess and Equations Team, ATA Taekwondo.

Volunteers for Gloria Dei Lutheran Church and Tecumseh Kiwanis Club.

Kiwanis Senior of the Month

Henry Ford College, Culinary and Hospitality THS Softball, LISD TECH Culinary Class, Volunteers with Neighbors of Hope and Indian Creek Zoo

Michigan State, undecided SADD, Students Against Destructive Decision, National Honor Society, Dance Steps Studio Competition Team and instructor, completed Dual Enrollment Courses. Tecumseh Kiwanis Senior of the Month

University of Michigan, Psychology Student Council, National Honor Society, Link Crew, Varsity Club, Students Against Destructive Decisions SADD, Peer to Peer.

Volunteers for the Soup Kitchen in Adrian, Clinton Church of God

miranda EmErick

brian goTHam

juliana pErEz

paigE grossHEim

Butler University, English/Creative Writing Kiwanis Key Club Officer, National Honor Society, THS Varsity Tennis, Orchestra, Volunteers for Tecumseh Kiwanis and Tecumseh Public Schools. Tecumseh Kiwanis Senior of the Month

Michigan State, Finance Eagle Scout, held numerous leadership positions in scouts and served as captain and co captain for both Varsity Hockey and Football.

Played Varsity Golf and Tennis.

National Honor Society. Tecumseh Kiwanis Senior of the Month

Jackson College, Ultrasound Tech National Honor Society, Voices for Change, Ruling Our eXperiences and Leadership Class, Volunteers for Community Learning Connection, Zonta, Kiwanis Flag Program, Habitat for Humanity and St Elizabeth Church. Tecumseh Kiwanis Senior of the Month

Michigan State, Human Biology Peer to Peer, National Honor Society, Students Against Destructive Decisions, Encore Dance Studio, THS Competitive Dance Team, Volunteers for American Red Cross, Fieldstone Assisted Living, Homeless Shelter and elementary schools. Tecumseh Kiwanis Senior of the Month

THE Kiwanis Club of Tecumseh’s

mission is to “Serve the Children of the World”.

This year the Club is celebrating their 65th Anniversary. For the past 65 years, Kiwanis members have been very active in serving the local community through various service and fundraising projects for the benefit of youth, senior citizens, and the community as a whole.

The club supports many projects in the community including the Tecumseh Service Club, Newsong Community Church Food Pantry, and Community Learning Connections. Kiwanis also provides financial support for high school swim meets and club members work at the meets as timekeepers. The Kiwanis-sponsored Key Club at the High School and the Builders Club at the middle school provide students with leadership training. The club awards scholarships annually to high school seniors, with a portion of the funds coming from the Flag Project. This year, Kiwanis awarded $12,300 to 11 students according to Scholarship Committee Chair Susan Gilmore.

While the flag project is just one of the many fund-raisers Kiwanis members hold to support community programs, it is the most important. “We started the flag project eight years ago, and the community has enthusiastically supported it,” Wendy Brys, past President of the club, said. “It continues to grow in popularity each year. Right now, club members distribute and collect a little over 1,000 flags to subscribers for six national holidays.” Flag subscriptions are $35 annually and Kiwanis members do all the work of setting up, collecting, and storing the flags. Flags can be ordered online or on the club’s Facebook page. The Kiwanis Club of Tecumseh meets virtually every Tuesday at 7:00 am until we can meet again in person at the Tecumseh United Methodist Church on Bishop Reed Drive.

TEcumsEHkiwanis.org follow us on facEbook

10

brandon robErTs

annE roEscH

gibson wilkE

Michigan State, Sociology Senior Class President, Student Council, National Honor Society, Debate Club

University of Michigan, Biomedical Engineering National Merit Scholarship Finalist, THS Varsity Tennis, National Honor Society, Marching and Symphonic Band, Jazz Band, Sources of Strength, Volunteers for St. John’s Lutheran Church, Share the Warmth, Habitat for Humanity. Tecumseh Kiwanis Senior of the Month

Concordia University, Nursing Varsity Soccer, Baseball, Basketball and Golf, Link Crew Member, SADD Students Against Destructive Decisions, Peer to Peer, National Honor Society, Volunteers for God’s Bread Basket, American Red Cross, Kids Against Hunger, Tecumseh Parks and Recreation, Tecumseh Kiwanis Senior of the Month



club of TEcumsEH

Serving the children of the world one child and one community at a time.

kEy club Ryder Racine - Mascot

A student-led organization whose goal is to encourage leadership through serving others.

FOCUSING ON THE TRAIL AHEAD

Henry Ford is the sports medicine team that treats the whole athlete: from surgery to cardiology, nutrition to performance conditioning, sports psychology to brain health. Using the most innovative technology, our team will create a unique game plan for you, just like we do for the pros. Virtual visits are available.

For an appointment, visit HenryFord.com/Athletes or call (517) 205-1600.

11

DOWNTOWN TECUMSEH’S BEACH PARTY AND SAND EVENT July 16 & 17 DowntownTecumseh.com 517-424-6003

LOCAL

S

culptors from the infamous Ice Creations in Napoleon, Ohio will showcase their creations of two, 5-ton sand sculptures.

Tecumseh merchants will host their annual sidewalk sales both days - take advantage of bargains galore!

Start your Saturday morning with a drive-thru pancake breakfast (8-10am) at the Tecumseh Fire Department. Next, downtown at 10am, watch the Pet Parade as pets show off their best "first responders" outfits. Prizes will be awarded. Saturday noon - 4pm, kids can delight in a giant sandbox, treasure hunts, limbo, putt putt golf and a duck pond. Come join the fun!

SUMMER AGENDA MANCHESTER CHICKEN BROIL Saturday, July 17 4-8pm Alumni Memorial Field - Manchester manchesterchickenbroil.org

“F

or the first time in 68 years, our annual event will be held the 3rd Saturday in July,” said co-Chair Michael Tindall. Yet, visitors can expect the same famous half a char-broiled chicken, radishes,

12

1

coleslaw, bread, chips and a drink. New price of $11 presale and $12 day of broil. There will be entertainment galore.

The festival will be held as always at the Alumni Memorial Field at 600 E. Duncan Street. “We look forward to another successful Manchester Community Chicken Broil.

We’ll do our best to insure everyone remains safe and healthy – we will need your support to make it a success!” says Tindall. See you on Saturday, July 17! Come join in on all the fun!

LORES AND LEGENDS Thur, July 22 • 6:30-8:30pm Kayaking begins at Tecumseh Paddling Co 702 E Chicago Blvd Thur, Aug 24 • 6:30-8:30pm Hiking at Indian Crossing Trails Park Entrance on Burt St Sponsored by TDL - 517-423-2238 | reg. required

2

ELLA SHARP ART, BEER AND WINE FESTIVAL August 7, 1-7pm 3225 4th St, Jackson 517-787-2320 • ellasharmuseum.org Tickets at abw2021.eventbrite.com NO DAY-OF ticket sales

SALINE COMMUNITY FAIR September 1-5 Sept. 6 (rides only) 5055 Ann ArborSaline Rd salinefair.org

R

eady for warm nights and carnival lights? The Saline Community Fair is happy to announce that it will once

again be held at the Washtenaw Council grounds the first six days in September. The fun begins with rides, a tractor pull, animal judging and the Comedy Farm Magic Review.

Thursday holds a livestock auction and drag racing. Senior citizens are admitted free on Friday until 1pm to watch a draft horse pull, talent show and rodeo. Saturday, enjoy antique

tractors, Hero's Day program, STEM activities and Three Men and a Tenor.

Sunday see the llama show, Saline Fiddlers and Auto Cross Derby. We will see you at the fair!

PRAISEFEST SEQUOIA August 14 10am-10pm Camp Sequoia 2675 Gady Rd Raisin Township

ZILKE SUNFLOWER FESTIVAL

campatsequoia.com

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ive Christian music performed all day by local church bands as we gather together in community worship. Vendors onsite. $5 per person all day! Opening prayer is at 9:45am. First band to play at 10am. There will be an intercessory prayer tent set up, vendors, food and uplifting music.

MANCHESTER 76TH COMMUNITY FAIR August 10-14 Alumni Memorial Field - Manchester manchesterfair.org

3

M

anchester’s 76th Community Fair will be held between August 10-14. Visitors can delight in the carnival, parade, many animal exhibits, tractor pulls, demolition derby, drag races and even a rodeo. The Fair board invites everyone to visit at the corner of Vernon and Wolverine streets in the charming village of Manchester.

OPEN MIC NIGHT August 12 • 7-8pm Tecumseh Methodist Church 605 Bishop Reed Dr, Tecumseh Sponsored by the Tecumseh District Library Ages 13+, musicians, poets...

4

August 6-29 11am-6pm Zilke Vegetable Farm 12491 Carpenter, Milan 734-260-2324/734-508-7033 zilkevegetablefarm.com/ sunflowerfest

E

very August, Zilke Vegetable Farm hosts a weekslong Sunflower Festival. Come any day between August 6-29 to visit the farm and the endless sunflower fields. Special happenings on the weekends.

A trip here is always a great decision and a place to make new memories. Follow on Facebook for updates.

LENAWEE COUNTY FAIR Fair week: July 25-31 lenfair.com  517-263-3007 Join the fun at Michigan’s longest running fair - since 1839.

Summer Agenda continued...

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acon Grocery turns 80 on Saturday, July 31 and a big celebration is planned to honor Henry Ford (it’s his birthday). Ford built the

store in 1941 to help struggling farmers and his workers during the depression by offering them store credit.

V

intage cars will be on display at Macon Grocery, Macon Methodist Church and at The Hive (formerly Boysville).

The Macon Mill will be open to tour and the Tecumseh Historical Society will set up a unique display for Ford enthusiasts. Picnic lunches will be available from the grocery (call to order) and Dixieland music will fill the air. Come enjoy a pleasant afternoon in historic Macon. n

Historic-style 1940s picnic lunches will be available for take out

Vintage Model T and Model A cars will be on display at various locations

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“You can’t beat barn wood for the look and the character.”

WOODWORKING

WONDERS HIDDEN WITHIN JIM BROSAMER’S BARN IS A WORLD OF WOODWORKING WONDERS.

By Sara Hilton

There are hutches and checkerboards, birdhouses, desks, and even grandfather clocks made from barn wood. Most of the pieces have just a bit of delight sprinkled into them. There are little secret doors on clocks and tiny stone chimneys on birdhouses. There are wooden Christmas trees that light up and even barn wood bed frames, stools and signs.

“I don’t just sit and watch TV very well, he laughed. "But this,” he said as he motioned to his work, “I love it. It is my pastime and hobby. I like the creativity of it. It’s relaxing.”

New Owners!

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Brosamer was first introduced to woodworking in shop class when he was a student at Tecumseh High School. While he went on to do other things, that one class pointed him into a direction that would determine his retirement years. “It

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piqued my interest,” he said. “I’ve been building things ever since, but when I retired I really started to get into it.”

Brosamer’s creations are mainly made from recycled wood. “I feel like it’s necessary to repurpose,” he said. “You can’t beat barn wood for the looks and the character. I always prefer that when I can. But even old deck boards are great and can have amazing character if you put them together correctly.”

While the process of working with the often irregular barn wood takes more forethought than working with new wood, for Brosamer, the challenge is part of the fun. “I like to draw it out and plan it first. The planning is so important. I’ll see something and think, I could do that, but I want to make it my own. I enjoy that.”

All of Brosamer’s creating and building required an outlet for selling.

He can be found at farmer’s markets and he has regular customers who come to the barn to buy work. He also does custom work, most recently building an outdoor mud kitchen for children. This mini outdoor kitchen is perfect for make-believe and mud pies, a little woodworking wonder made to inspire a child to do the very thing Brosamer does every time he looks at a piece of old wood — to imagine, to dream, and to create. n

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UP&UP

Mammoth distilling

The

taste is like a trip up north.

That’s how tasting room manager Jude Walser describes Mammoth Distilling’s Michigan whiskey. “This is a rye whiskey,” he explained.

“When you use rye in whiskey the natural flavors are bigger, bolder, and have a woodier flavor,” he said. “When you go up north there

Jude Walser, Tasting Room Manager Mammoth Distilling 517.438.8532   108 E Maumee St, Adrian mammothdistilling.com

is a lot of kayaking, camping, and roughing it.

So I would say that the general air and mood and feel of our Michigan whiskey fits with Northern Michigan.”

In addition to their Michigan whiskey, Mammoth also offers a bourbon, an additional rye whiskey, along with gin, vodka, coffee and cherry liqueurs, and bottles of what they call their borrowed time projects. “For our borrowed time projects, our distillers go to other distilleries and taste and purchase single barrels that they find to be particularly great,” said Walser. These are spirits that Mammoth cannot make, either because they’re aged longer than Mammoth has been in business, or they are in product categories that cannot be made in the United States. “After we buy these unique barrels, we blend them to make something unique to us,” explained Jude.

“Because these single barrel picks can’t be replicated, it’s usually one and done, and we move on to the next project. They are always really fun and always rotating.”

Mammoth Distilling first opened six years ago in the Northern Michigan town of Central Lake, and quickly expanded to four Northern Michigan tasting rooms. This past November, they opened an Adrian location.

“It might seem like Adrian is the lonely island away from all their northern locations, but the owners have strong family ties to Adrian,” he said. “This location was meaningful to them.

It’s a down home project.”

One could say that Mammoth Distillery itself is a down home Michigan project.

They use grains from Michigan sources.

Mammoth describes their spirits as “hewn from the glacial lakes and hills of Northern Michigan, and reflect the local, ancient character of the ingredients we use in every batch.” This commitment to Michigan means that their finished product has a taste that is purely unique to our state. Just like the way regions and climates impact grapes and wine,

the location of where grains are grown can impact taste of spirits. “That’s called terroir,” said Walser. “Terroir is what the local micro climate brings to the final product. That could be the soil content or what minerals are dissolved in the water. It is also about how the climate effects the growth of the grains.

That will determine if they have more sugar or thicker husks or more woody flavors. All of this affects different compounds that come out in the fermenting.”

The Mammoth tasting rooms offer a changing menu of craft cocktails that rotate seasonally to stay in sync with local and seasonal produce. While the menu is consistent across all locations, the staff at each tasting room will add their own features.

“Come in to ask the bartenders what they are tinkering with. We always have some R&D going on,” Walser laughed. “Maybe we are tinkering with something we found at the farmer’s market or testing out a new pairing.”

In addition, the Adrian location will at times add cocktails specific to Adrian, like the Maple City Old Fashioned. “We use the old fashioned skeleton, but to celebrate Maple City, we pair it with local Michigan maple syrup and black walnut bitters. It is a beautiful flavor combo.”

Customers can also order to-go cocktails via the Mammoth website and pick them up at the tasting room.

While the distillery does not offer food service, they do have QR codes available for Rice and Barley as well as Buzz Café. “You can scan it right from your table and they will run it over. Everyone is welcome to bring in outside food or have delivery from local restaurants,” Walser said. “I have a couple of regulars who come in on Sundays.

They always come to enjoy a few drinks and bring along items from Boulevard Market in Tecumseh.”

If their spirits take on the up north taste, the atmosphere of the Adrian tasting room takes on the up north feel. The décor is a lodge camping vibe, intended to be comfy and cozy.

Yet Walser explains that what really makes it a comfortable place is the attitude of staff and patrons.

“We have a lot of regulars and people get to know each other,” he said. “That in itself makes for a cozy atmosphere.” He points out that while the craft cocktail scene can have a reputation for being a bit pretentious, Mammoth is anything but. “We are craft cocktails, but we are really a laid back and approachable place.

What I think is so much fun is that so many people get interested and ask lots of questions. We love that. You don’t have to come in here knowing anything at all about cocktails, you can come in, try something out, ask questions, and even learn new things with us. This is just really an inclusive place for people to have a comfortable and laid back time away from home.”

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river raisin

distillery “It

all started when we happened to come upon an old trunk,” said Krista Jarvis who owns Manchester’s River Raisin Distillery along with her husband Joe and her parents Rick and Annette Pringle.

Several years ago, Krista and Joe were cleaning out an old family farmhouse that had been scheduled for demolition. There in that home, on a day that had been set aside to prep for an ending, a small piece of paper inside an old trunk gave Joe and Krista a beginning like no other.

“When we looked at this piece of paper, we knew it was a recipe,” said Krista.

“But it didn’t say what it was a recipe for.

So we took it home and Joe started trying to figure it out. At one point, he said he thought it might be a liquor recipe.”

Joe was right. This old discovered liquor recipe, that they have named Cane and Grain, has become the cornerstone of River Raisin Distillery. “When we first tried it we thought it was a rum,” said Krista.

“We thought, why hasn’t anyone ever put grains in a rum? It makes it so smooth and delicious.” However, when they submitted their recipe to the federal government, the government told them that it could not be labeled a rum since a rum has to be 100 percent cane sugar. “So we said ok, it’s not a rum. So maybe it’s a vodka.” Once again the government said, no. Vodka has to come off the still at 192 proof continuously. Their recipe starts at 192 but then drops down to about 172-176. “So we finally asked them, what is it? They told us that our recipe was neutral spirits distilled from cane and

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Krista and Joe Jarvis - Owners grain. So cane and grain it is,” she said. “We didn’t want to change our recipe to fit their categories. We loved what we had. It’s a true old world recipe. This is what liquor was before all the regulations.”

Because most people are used to regulated categories of liquor, the taste of Cane and Grain can be hard to pinpoint. It almost tastes like a word on the tip of one’s tongue and one almost recognizes it, before it changes again. “We find it so exciting to offer people a taste that doesn’t have a category,” said Krista.

“The best way to describe it is that it has the grains of a whiskey, the sweetness of a rum, and the cleanness of vodka,” she said.

“It’s sweeter than a vodka but not as sweet as a rum. Whiskey drinkers also tend to like it because we don’t strip it of flavor in the distillation process.”

This mixture of categories in one liquor makes it highly versatile. It mixes well with almost anything. “We feature Canea-Ritas instead of margaritas,” said Krista.

“It mixes well with any citrus. It goes great with mint and makes great mojitos. It goes great with sodas. We have a lot of rum and coke drinkers that come in here. We give them a Coke-Cane. It switches them. They buy a bottle and then come back and buy another bottle. It’s just really good liquor.”

Krista believes that it is the recipe alongside their process that makes such a great spirit.

“We are so proud of our process,” she said.

“We get all of our grains from Dexter Mill and local farmers. We make our own mash.

This is 100 percent our own baby. We won’t cut any corners. This is how my ancestors did it forever ago. We are going to always do it the old world way.”

From the very beginning this intriguing old world way had a local following. With their opening taking place in the volatile and unknown atmosphere of the summer of 2020, they weren’t sure quite what to expect. Yet on their first day, they had a line out the door and sold 120 bottles in three hours. They were completely sold out within 11 hours. “We were so blessed and baffled and amazed by the support we had,” said Krista. “We couldn’t ring them up fast enough.”

While the initial interest was a combination of community support and curiosity, their sustained success and growth speaks to the quality of their product. Since their opening day, they’ve become a popular destination, both for those looking to buy a

bottle or for those looking to sit and order from the distillery’s ever-changing cocktail menu. They also offer to-go cocktail pouches. “They are really good if you put them in the freezer,” said Krista. “They turn into a slushie.” While at the distillery, customers can snack on specialty popcorn and pretzels or order food delivery from local Manchester restaurants. At times, the distillery also hosts various food trucks.

“So much work went into this,” said Krista, “but it was so worth it. There is a feeling and an ambience in here. I truly think our customers can feel our love by how much time and energy we put into every single thing we’ve done.” n 21

- plants with purpose -

By Renee Lapham Collins

It’s a sunny May morning at Windy Rock Farm, where proprietor Vince Ste. Marie is setting out a pair of chairs in the shade of cedar trees for

this interview in his open-air nursery, Plants with Purpose. The breeze carries the scent of spring as Ste. Marie jumps in with some background on the farm and his passion for God’s creation on display in the red and yellow tulips swaying nearby and bees buzzing from flower to flower.

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At one point, he interrupts the conversation to call attention to a bee robbing pollen from a tulip — his acute hearing picks up the buzzing sound inside the cup of the flower.

Plants with Purpose is a specialty nursery offering pollinator-friendly plants primarily native to Michigan. Ste. Marie said native plants are best-suited for the weather and soil types of the state and are “perfectly designed to meet the needs of Michigan’s pollinators.” “Our openair nursery, Plants with Purpose, is open for business,” Ste. Marie said. “As this is our home and farm, we have no brick-and-mortar store but we do welcome potential customers to come out.”

He said they have welcomed many visitors over the five years they have been in business.

“Individuals and families are our most common visitors,” he said. “But we have also hosted small garden clubs and even a group of over 50 Master Gardeners once for a club field day and on-farm presentation about pollinators.

Ste. Marie and his wife, Barbara, met in a business law class at Eastern Michigan University.

After graduation, they left Michigan for Florida and Washington before returning to the Mitten.

They established Windy Rock Farm on 11 acres they purchased in Sharon Township in 2002.

Ste. Marie said his interest in pollinators “grew out of his family’s experience with beekeeping and from learning first-hand of the challenges honeybees face. “We had been keeping bees before we started Plants with Purpose, and were amazed to learn how important trees are to the survival of honey bees and other pollinators,” he said.

Another beekeeper and arborist helped the Ste. Marie family get growing with the nursery, providing advice and mentoring. They started with a small variety of flowering trees and shrubs when they launched the venture in 2016. A stroll through their gardens and nursery is evidence that the Ste. Marie family is a family of green thumbs. “Plants with Purpose currently offers more than 35 perennial wildflower types and over 20 flowering tree and shrub species,” said Ste. Marie. “We are continually adding more pollinator friendly options to our lineup.”

He points to a Seven Sons tree, a “personal favorite,” and one of the few non-native plants he stocks, and said when it bloomed last September, he counted seven different bee and butterfly species swarming the tree for the sweet nectar. “Michigan has an amazing array of pollinators,” he said. There are more than 450 bee species, over 150 butterfly and skipper species, 18 different bumblebees, and one hummingbird species, he explained.

“The decline in pollinators globally, as well as locally, is primarily driven by habitat loss which leads directly to a steady decrease in the availability of high-quality pollen and nectar forage plants, as well as larval host plants for butterflies to lay their eggs upon,” Ste. Marie said. “If there is no food, and nowhere for butterflies to lay their eggs, pollinators will suffer, and so will we. The inappropriate use of herbicides, pesticides, and fungicides, as well as the arrival of diseases and parasites nonnative to North America have also combined to take their toll on the pollinators so critical to supplying our food needs.”

Pollinators have enormous appetites, he said. In the spring, when they are waking up from hibernation and raising their young, they need quality pollen sources from blooming trees and shrubs. “As the year moves on, pollinators also require increasing access to nectar — their sole carbohydrate or energy source,” he said. “This is provided by flowering trees, shrubs, and wildflowers. If these aren’t available, their food source is eliminated and they won’t survive.”

Ste. Marie’s narrative is informative and flows with the ease of practice and knowledge. “I enjoy teaching and public speaking, and can provide visually engaging Power Point presentations on plants and pollinators and even have one on the scary Africanized ‘Killer’ bee,” he said.

He has worked with a number of Master Gardener groups around the area, presenting information on planting for pollinators as well as bee club meetings and conferences, nature centers, and community planting events all around Washtenaw, Jackson, and Lenawee counties.

When he isn’t working on his farm and with his pollinator plants, Ste. Marie is a part-time pharmaceutical representative. His primary goal is to raise awareness of Michigan’s pollinators and what everyone can do to help them survive and thrive. Every backyard butterfly garden, every buffer strip along a field or road, every pollinator-friendly flowering shrub or tree will help.

“There is one thing we can all do, and that is plant,” he said. “Everyone can plant pollinatorfriendly plants.”

The nursery is open to the public Thursdays through Saturdays, 9 a.m. to 5 p.m. Ste. Marie suggests contacting him in advance to assure someone is available to welcome guests. n 734.223.3242 | vjste.marie@outlook.com 6750 Sharon Hollow Rd, Manchester

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24

Sharon Baker started baking birthday cakes for neighborhood friends of her children in 1972. When those children got old enough to marry, they came back to Sharon. “My birthday cakes turned into wedding cakes,” she said.

Sharon learned her craft from Wilton Books and local classes on cake decorating. “It’s a learning experience,” she said. “It turns out to be a challenge and you want to meet that challenge.” With so many years of experience, Sharon has seen many changes in what people want their wedding cakes to look like.

Her basement houses bridges and fountains that were a staple for the big wedding cakes of 30 years ago.

Now she makes cupcakes and a small cake for the bride and groom to cut at the head table. Wedding cakes may look different, but there is one thing that hasn’t changed – delicious cakes and sweet frosting. “I like to do the flavorful cakes,” said Sharon.

“I like vanilla and lemon and fruity tasting flavors.” As for frosting, Sharon’s is a sweet and light Italian buttercream that has been whipped into a thing of beauty.

Sweet Baker is more than just cakes. Sharon bakes a variety of other confections – pies, lemon bars, brownies, hand pies and fudge – that she sells regularly at the Tecumseh Farmers Market. Baking is in her DNA. “My grandma always gave us a slice of pie and a cup of tea when we came to visit,” Sharon said. “I want my stuff to be as good as hers. That’s why I started making pies.”

For Sharon, the sweetest part of her baking is the chance to interact with people and give them something they will enjoy.

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The Buzz Café and Marketplace

Apothecary Kitchen

When Nicole Streeter started a keto diet in January 2019, she saw a lot of healthy foods that did not look appetizing. “There has to be something that is good for you and looks good,” Nicole said. “I decided to involve my love for art, nature and food all together. It just grew from there. I am very conscious about what goes in my body. Everything I do is made from scratch.”

The end result was the creation of Apothecary Kitchen in Dundee.

Only open Friday, Saturday and Sunday, Nicole has created a restaurant focused on healthy food that also supports local artists. She shops every day, makes small batches of food and focuses on fresh.

By Mary Kay McPartlin

Ben Rosebrock found his passion working at Sauder Village in Archbold, Ohio, during high school and college. The Sweet Shop introduced Ben to creating fudge on the big marble tables.

After college, Ben recreated sweet memories with his wife, Deveny.

The couple made homemade candy to give as Christmas presents.

Next they sold confections at festivals and fairs in the summer.

It kept alive Ben’s dream of opening a candy store and creating chocolate delights. “We created a name for ourselves,” Ben said.

“We were known as The Chocolate People.”

With no large marble tables, one chocolate that Ben couldn’t make was fudge. That had to wait.

They found a shop downtown on Maumee Street, but weren’t ready to open a chocolate shop. Then they met Joyce Miller and Ben’s dream became a reality. “It’s been pretty fortuitous,” he said. “A lot of things just started to fall in line. When you are heading in the right direction, things just start happening.”

Joyce wanted to open a café.

Ben and Deveny had the perfect space. A sweet partnership was born, and The Buzz opened in November 2020. “It’s not just a chocolate shop but it’s also a café that serves breakfast and lunch and has a little marketplace,” said Ben.

Fudge is made on large marble tables in the front window.

“We designed it as a performance space,” Ben said. “I have the ability to talk and engage with the customers while I make fudge.”

Opening during the pandemic was a challenge, but the community was supportive. Being part of a successful downtown Adrian community is important, and they enthusiastically recommend other businesses to their customers. “When you walk through our door you will feel welcome,” said Ben. “And if you come on the weekend, you are likely to get a fudge sample.”

The Buzz Café and Marketplace 517.759.3289 | buzzadrian.com 110 E Maumee St, Adrian

Sandbar Café After a career in the Ohio Air National Guard, Ann Coghlin was ready to fulfill a sweet dream. Moving from southern Ohio to Devils Lake was the first step. “We had a summer cottage, and we really loved the community,” Ann said. Starting the Sandbar Café in Manitou Beach made Ann’s dream a reality. And the café’s success would not have been possible without manager Bre Weidner. “The timing seemed right,” said Ann. “It was a leap of faith. When I met Bre it was an instant level of comfort between both of us. She is just an amazing baker.”

The partnership between the two women led to a menu of delicious foods and specialty baked goods.

Everything is homemade and freshly prepared. “We also love to do special orders,” Ann said. “We try to offer the healthy choices.”

The Sandbar Café opens every day at 8:30 a.m. The kitchen closes at two and then re-opens for Dinners to Go.

Ann and Bre create and cook a delicious dinner that is served in a foil pan to make reheating simple. During the summer season, people can pick up a dinner salad to enjoy on the beach or the boat. “We decided to offer those everyday Monday through Friday,” said Ann. “It was a nice expansion of our business.”

With baked goods made from scratch, premium ice cream, homemade soups, fresh salads and delicious and healthy all-natural smoothies, the Sandbar Café offers many special treats in addition to delicious meals. Ann and Bre love being part of the Irish Hills community.

“We have some other great restaurants in the area,” Ann said. “It’s nice because we are all a little different. We have a wonderful community.”

Sandbar Café | 517.252.5560 sandbarcafe.cafe 135 Devils Lake Hwy, Manitou Beach

The menu item has a few regulars, but Nicole is committed to rotating food choices each week and seasonally. “Every time you come there will be something new,” she said. “I want to give people a reason to come back.”

Supporting local farmers is a priority for Nicole and she makes sure to acknowledge who contributed to a successful recipe. In the summer, Nicole has one go-to person she uses all the time. “I actually grow a lot of my own herbs, greens and tomatoes,” she said. And unlike her experience when she first started a keto diet, Nicole’s food is as lovely to look at as it tastes. “We all see

everything with our eyes first,” said Nicole.

Her baked goods are a treat for her customers and while she makes a variety, there are some that are always available.

“Scones are kind of my jam. I always have scones,” Nicole said. Another specialty is perfect for younger customers. “I do offer smash cakes for baby milestone birthdays,” Nicole said. “They are a healthy cake I can make really pretty.”

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Baking and pastries are a life-long passion for Jenni Farmer of The Pastry Perlieu. She remembers making a birthday cake for her bunny during her childhood in Detroit. “I’ve always liked to bake,” said Jenni. She followed her sweet dream to Henry Ford Community College and got a degree in culinary arts. After college, Jenni honed her skills working as a sous chef for a Detroit golf course and in the bake shop at Motor City Casino.

When she moved to the Irish Hills, Jenni had fewer opportunities to work as a pastry chef. It inspired her to start her own pastry business. It was possible for her to cut down to working part-time so she could make her own creations. Now all she needed was a name for her business. “It took me forever to find a name,” Jenni said. “I wanted to stand out.” After discovering the French word “perlieu” meant a stomping ground or place to hang out, she felt a connection and The Pastry Perlieu was born.

Jenni now creates a variety of pastries for gatherings, large and small, and for families and businesses. She works with brides to help them find the perfect wedding cakes for their weddings. When she has a free Saturday, Jenni bakes a plethora

of pastries and brings them to sell at IDK Creative Décor in Brooklyn. Her customers know they can find Jenni’s pastries amidst interesting household goods at IDK. “It helps both of us,” Jenni said.

Jenni’s focus in pastries is classic creations from cakes to tarts. “I’ve always loved the European pastry chefs,” she said.

Her pastries look elegant and taste delicious.

Customizing her classic recipes to whatever a customer might need is a welcome challenge.

“I like doing a lot of different things,” said Jenni. “I like experimenting.” n The Pastry Perlieu | 734.787.8499 thepastryperlieu@yahoo.com thepastryperlieu.com

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hen the only tool you have is a hammer, you tend to see every problem as a nail.”

That quote from Abraham Maslow graces a page in the catalog for the Sam Beauford Woodworking Institute, which opened in 2017 on the campus of the former Adrian Training School.

The American psychologist’s analogy of the hammer and the nail represents having only one method to solve a problem. At the SBWI, the hammer and the nail are just the beginning,

By Renee Lapham Collins especially in the hands of Luke Barnett, a professional wood worker and award-winning chairmaker whose work has been on exhibit around the world. Barnett has worked with wood since the age of eight, when he trailed after his grandmother and uncles who renovated Victorian-era houses. By the time he was an adult, he began making his own furniture and then moved on to creating artistic pieces like his handmade Birdcage Rocking Chair, which was selected to be part of a traveling Smithsonian Exhibit in 2016, just a year before he started the SBWI with Dena Koehn.

“Woodworking opened a lot of doors for me,” Barnett says. “I wanted to share that opportunity with other people and hopefully open some doors for them as well.”

The SBWI offers three major programs that attract about 1,200 students annually, according to Charlie Johnson, Barnett’s executive assistant. She said the institute has been a licensed post-secondary school by the state of Michigan almost since it opened, with a year-long diploma awarded in Furniture Making and Wood Design. Additionally, there are intensive courses that run about five to seven days and are concentrated in areas such as Veneer and Marquetry, Cabinet Making in a Garage Shop, the Mid-Century Modern Chair, Stereotomy, Hand Tool Joinery, and Timber Framing. Johnson said the institute also offers weekend courses with classes including building a farm house table, lumber grading, carving a wooden spoon, making a bandsaw box, and making a pallet wood wine rack as well as others. A Youth Program also has been successful, with programs such as Ukulele Making, Introduction to Power Tools, and Youth Shop Class. “We also have a woodshop safety certification course,” she said.

On Wednesdays, the shop is reserved for the Warriors Program, which is a free program for veterans. Johnson said through the Woodworking Warriors Program, the SBWI supports veterans in an accessible, skill-learning environment. The program is free and veterans can work on a variety of projects, learn new skills, and enjoy peer mentoring. “Woodworking for Warriors was founded by the Rotary Clubs of Adrian in May 2019,” she said. "It is an effort to provide veterans with opportunities for personal and professional growth.”

"In 2017, the SBWI hosted the inaugural Great Lakes Woodworking Festival as a way to give back to the community and celebrate the craft of woodworking. Annual festivals were held in 2018 and 2019, and drew thousands of students, artisans, and woodworking enthusiasts," she said. The 2020 and 2021 events were canceled due to the pandemic. "The festival is our big thank you to everyone who supports us and is a way to give back to our community,” she said.

Barnett said woodworking taught him self-reliance and for him, that lesson is passed on to students in the SBWI. “I think my greatest reward is seeing other people succeed,” he said. n Sam Beauford Woodworking 1375 N Main St, #41, Adrian 517.902.8383  sambeaufordwoodshop.com

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In Tecumseh, Sarah Zietlow, pool director and coach for the Tecumseh Tigersharks swim team, has a full schedule of events planned. “We have a new program this year, Under the Sea University,” Zietlow said.

“We are partnering with Addie’s Closet Parties for this event, which will run four Saturdays in the summer.”

Under the Sea University features

Ariel and Maya the Mermaid, Disney characters who will teach youngsters how to be mermaids and how to swim like mermaids. A mermaid “makeover” and musical entertainment is included, Zietlow said. Addie’s Closet Parties also offers mermaid tops and tails for rent or purchase.

To register, go to the pool’s Facebook page and click on the link.

Zietlow also is hoping to organize a triathlon club where triathletes can get together, train together, and exchange experiences and strategies. “It will meet on Saturday mornings this summer,” she said.

“The goal would be to provide a place for triathletes to get to know each other, talk about their race experiences and train with a group for a change of pace.” There will

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be details on the pool website and Facebook page, she said.

The Tecumseh Tigersharks continue to practice for competitive swimming.

The club is for swimmers ages 6-17, and Zietlow said she currently is scheduling for competitions, but they have been limited due to COVID restrictions. The Tigersharks go year-round, but fall, winter and spring tend to attract more swimmers than the summer months.

“We also are hoping to bring back the Dive-In Movie Night,” she said. “We have a giant inflatable movie screen that goes on the swimming deck and we use a laptop and a projector to show movies. We have had concessions in the past, but we may be limited due to the pandemic. People can bring their floaties and hang out in the pool and watch a movie.” She added that she is working with local food trucks to see whether they can provide concessions for movie nights and other activities. Right now, the pool staff cannot sell or offer concessions.

Over at the new YMCA north of Adrian, Aquatics Director Carolyn Roberts is also gearing up for a summer swim season.

Dive In continued...

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The new 32,000-square-foot facility on the campus of the new ProMedica Charles and Virginia Hickman Hospital features a leisure pool, which is a departure from the lap pool at the downtown Y. “We have swim lessons, water aerobics and fitness classes, “ said Roberts.

The Y hosts the Adrian ‘Gators competitive swim team and the Waverunners, which is geared toward beginners in competitive swimming and designed for ages 5-18. Both programs are coached by Robert Petkus. The Gators season runs the end of September to midMarch and includes swimmers from Tecumseh, Onsted, Madison, Blissfield, and home-schooled youth with the majority of the swimmers from Adrian High School and Adrian middle-schoolers. The Gators program is open to swimmers of all skill levels, and many have qualified for the National Y Swim Meet held annually in North Carolina. “The Gators program is growing,” Roberts said.

In addition to managing the aquatics side of the Y, Roberts also gives swim lessons, along with Barb Salenbein and Mary Ellen Loar. The Y also partners with the city of Adrian, operating Bohn Pool off Riverside Drive near Burr Park. The

summer swim lessons at the Y run from June 21 through August 14. There also are private lessons available for adults. n

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I WAS ASSIGNED TO WRITE A STORY ON SKYDIVE TECUMSEH, I CALLED GENERAL MANAGER SHAGGIO LEVESQUE TO BOOK AN INTERVIEW. HOWEVER, SHAGGIO’S IDEA OF AN INTERVIEW WAS VASTLY DIFFERENT THAN MY IDEA OF AN INTERVIEW. “I CAN TRY TO TELL YOU ABOUT IT,” HE SAID. “BUT IT’S REALLY ONE OF THOSE THINGS YOU NEED TO EXPERIENCE TO UNDERSTAND.” AND JUST LIKE THAT, I HAD IN MY HANDS THE INTERVIEW OPPORTUNITY OF A LIFETIME. ALL I HAD TO DO WAS SAY YES AND I, ALONG WITH HOMEFRONT PHOTOGRAPHER AND GRAPHIC DESIGNER, NANCI HEINEY, WOULD BE TAKEN INTO THE SKIES TO EXPERIENCE HUMAN FLIGHT.

I DID NOT WANT TO DO THIS.

My fear of heights borders on the edge of white hot terror. Even as a kid there was a low and uncomfortable grumble of fear within me when I crossed a bridge or if someone pushed me too high on a swing.

This fear was a manageable grumble until several years ago when my husband and I were on a cross country flight that experienced grave difficulties. From what I understand we encountered a wind shear as we came in to land. There was a harrowing tip of the plane and a sudden and forceful thrust back into the sky as the pilot aborted the landing. Severe weather then diverted our flight, and we aborted landings at two additional airports. This incident lasted for nearly two hours before we were finally able to land in an airport four hours from our destination. Upon landing, I begged my husband to rent a car and drive us home so I wouldn’t have to get back on the plane. The majority of people on that flight ended up at the car rental counter. It was that bad. The experience was chaos. At times, people were screaming. The woman in the seat next to me just cried and held photos of her children. In those hours, the once manageable fear sank in his ugly and monstrous claws and declared that he now owned me. I was his.

I cannot be more clear. I did not want to go skydiving. Yet what nagged at me was that I also didn’t want to be someone who was too afraid to go skydiving. I didn’t seek this out. It sought me. Not taking this opportunity seemed like such a concession to the monster, like I was finally and nakedly admitting that I was his. So in a moment of defiance, I booked our jump for five days later. I decided that I would simply keep it gray in my mind.

I’d just push it aside as some hypothetical thing that was going to happen someday.

This worked until the night before. I couldn’t sleep. In the morning, I couldn’t eat. The fear was spreading like a sickness throughout my entire body.

T

hat morning, Nanci and I drove together to Skydive Tecumseh. We decided to talk about anything that wasn’t skydiving.

I needed distraction. I was so grateful that she was there. As soon as we arrived, we were met by a staff that was simply full of joy. I was introduced to my jump buddy, Dom Baez. This was the man who was to be strapped to my back to take me safely through this adventure. He fitted me with a harness, taught me how to lean back into him during the free fall. He made me laugh. I was

Flight

HUMAN EXPERIENCING

then handed over to Jeromy Alexander, the videographer who would be jumping next to us and recording my dive. He recorded a preflight interview, and, he too, made me laugh.

These people were just simply happy. Their joy made the fear so manageable. There were moments when I felt like I was simply hanging out with friends. I started having fun.

Then the plane arrived, and we filed two by two into its belly. I had been so focused on the fear of skydiving that it wasn’t until I climbed into the plane that I remembered just how afraid I was of flying. As we ascended, my fear began to morph into actual physical panic and pain. I was trying to hide it and look happy, but I was trembling and trying not to cry. Nanci reached over and held my hand for a moment. Then Dom leaned into my ear and told me to close my eyes. He told me that we were going to take two deep breaths together. I felt each exhale evaporate just the edges of the panic. Then it was time.

I was to go first. The door was slid open.

There was so much wind, so much noise, there were so many reasons not to jump. I knew that all I had to do was turn to Dom and say, “No, I can’t do this,” and I could stay in my seat and be free of this thing. But at STORY BY SARA HILTON PHOTOS BY SKYDIVE TECUMSEH’S JEROMY ALEXANDER & KAREN AGUILAR

AT SKYDIVE TECUMSEH

that moment, I didn’t want to say no. I knew there was actually no freedom in backing out.

While I had never before jumped out of a plane, I knew this moment. I had been here many times in my life. I was either going to step off or stay comfortable. Be brave or be full of fear. Jump or sit back down. No one was forcing me. This was my moment to choose. So I stood up. I walked forward. I stepped out and put my feet on the running board outside of the plane, the toes of my shoes hovering two miles above the earth below. Dom laid my head back onto him as we had practiced, and he asked me if I was ready. I answered yes. And with that one yes to the fear-filled unknown below, we jumped.

F

or me, freefalling at 120 miles per hour was a complete absence of thought.

My mind is often a chaotic place of thinking and analyzing and creating and worrying and fretting and evaluation. But the freefall was an all-consuming sensory overload.

There was no space for anything other than the fall. It was a moment, simply for the moment itself. My mind was quiet.

When the parachute opened and the descent slowed, I quickly returned to thought. I quickly returned to fear. Our descent to the ground became much like the responsive readings from church — fears answered by assurances. Over and over I repeated, “Is the parachute working? Are we okay? I’m so scared.” Over and over Dom responded, “Everything is working.

We are safe. I’m going get you to the ground safely, I promise.” At one point, he took my hands and gave me straps to hold.

“This will make you feel safer,” he said. It was pure kindness. I sometimes forget how powerful simple kindness can be.

I found out later that each person on our flight had a different experience, created just for them. Some twirled around in their parachute, some had the chance to steer.

Our jump buddies had read each one of us, understood our tolerance for this adventure and adjusted to fit what we wanted and needed. For me, this was about taking on my monster, and he was a powerful and ugly beast. I didn’t need a twirl. I needed assurance to keep the monster at bay. That is exactly what I got.

Human Flight continued...

33

Human Flight continued...

Nanci and Sara gearing up for the dive

Our landing was perfect and easy and ended with an exhale of gratitude and relief. I had such gratitude that this thing I did not want to do had been offered to me. I had such gratitude for Dom’s kindness. I’m not sure I could have done it without the kindness. My relief wasn’t about being on the ground.

The relief was knowing that the monster was not there in the landing. I had defied him, and he had evaporated into the sky.

Would I do it again? I’ve been asked that so many times, and I think I might. However, I don’t believe the measure of success is whether or not I would do it again. The great measure is that I now know that I can. This changed me. I now know that there is something within me that is strong enough to chase that white hot fear into the greatest of heights. I now know there is something brave enough inside of me to go toe to toe with the great expanse of my terror, to say yes when my fear screams at me to say no. I now know that I can fall into the unknown and survive. The fall dissolved the monster’s claws. He no longer owns me. That freedom did not come from sitting back down. Rather, it came when I finally stood, walked forward, and with a fearful but determined yes, willingly fell into the arms of a vastly open and wild sky.

?

Y D A E

R

.

T E S

t n i G N I L FAL y open l t s a av

A Chat with Shag Instructor, Dom Baez reassures Sara before boarding

VIDEO PACKAGES • • • For an additional fee, customers can have a freefall videographer leave the plane and fly alongside them to capture their experience forever. The video is then digitally produced and set to music, and will generally include an interview with the customer on the ground before the flight, sequences in the plane, a video of the freefall, and the customer’s reaction upon landing. This video is a remarkable keepsake that allows the experience to be relived with family and friends. For an example, visit the Homefront Facebook page to view Sara Hilton and Nanci Heiney’s skydive videos.

34

Skydive Tecumseh has been helping people to experience human flight since 1964. They offer a wide variety of experiences and services to accommodate everyone from first time jumpers to those wanting to learn to skydive to experienced jumpers.

We chatted with Skydive Tecumseh’s General Manager Shaggio Levesque to answer two of our most pressing questions.

SARA: Given the nature of the skydiving, I imagine you get a lot of questions on safety. How do you assure potential jumpers that their safety is at the forefront of their experience here?

SHAGGIO: Skydiving has come a long way since the 1980’s. The improvement in both gear and safety and training has been dramatic. It used to be that gear was the number one cause of injuries

Since moving west of Tecumseh, they're now located at the Napoleon Airport in Jackson County Skydive Tecumseh | 517.423.7720 |   8607 Cady Road, Jackson | skydivetecumseh.com

jumps First timethe harnesses and

JUM

P!

...

t o t he n an d

arms of wild sky

or fatalities. Today, a total malfunction of gear is extremely rare. Today, in the world of skydiving, most accidents are human error, and a big part of that happens when skydivers push the limits of their own abilities.

However, there is a huge difference between a tandem skydive or a student skydive and an experienced jumper who chooses to push his or her limits on their own. There are stricter rules in place for both tandems and students, and we simply do not take those risks when others are involved. At Skydive Tecumseh we are proud of our safety record. It starts at the very top and is preached all the way down through the organization. Could an accident happen? Yes, it could. But, we do the best job we possibly can in looking out for each other and trying to prevent it.

SARA: The first thing one notices when they walk through the door of Skydive Tecumseh might possibly be the joy.

Everyone we interacted with was just so happy. Can you explain why?

SHAGGIO: Why are we so happy? It is a fact that as a skydiver you just will not earn as much as you would in a “real job.”

We could all go out and get those “real jobs” and be stuck at a desk or an office, but we realize the freedom that skydiving gives us. In general, a working skydiver no longer cares about “keeping up with the Joneses.” A working skydiver knows that life is much more about experiences than it is about possessions. We sacrifice cars, living conditions, 401k’s and other things in life, but we are not staring out an office window thinking about that two week vacation we will get to use once per year.

Once you realize what is important in life and you are able to be around people that feel the same, it is hard not to be so happy.

Dom keeps his promise and returns Sara safely to the ground

fter ci and I nding, a ed, Nan v o Upon la rs m e r were w jumpe goggles wo fello t r u t s o r h fi e all d wit gathere We wer are and r flight. u sh o o t m o d fr wante ing and we azing th , m s r a e e h im t t s ne d r o h w c s. Ea o ut to ned to u try to p g e p in p h t a e h t jus d som that had perience joyful. x e t s ju d ng, and of us ha nd thrilli unique a

Instructor Josce Baez and Nanci land safely

Nanci: “I knew that this could possibly be the only time in my life that I’d have the chance to do this, so I wanted to take it all in. I wanted to make sure my eyes were open the entire time. I wanted all of it. I wanted to see and twirl and not miss a single moment. It was amazing and thrilling, and when I looked out over the world, it was just so beautiful.”

Christian and Kyle are ready for round two

Christian: “How would I explain it? It was a rebirth into earth. Everything felt so new and your senses were opened up, and there was nothing to say, words weren’t enough. You just had to experience everything and take it in. The environment of this whole place feels so authentic. Usually when you are working with customer service, everyone around you is grumpy and demanding. But here, when you touch ground, everyone is purely ecstatic, you are around all of these people who are purely full of joy.

This is a beautiful place.”

Kyle: “The experience is absolutely incredible. I’ve never experienced a rush like that. The freefall is inexplicable. I don’t know where to begin. It’s like a whole chill gets sent up your body. And you live in that chill for what feels like a long time.” n

35

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ornings on Lavender and Grace Farm start with the bees as they swirl out of their hives to tend to the fragrant and flowering lavender plants. Here, at this out-of-the-way land, the only traffic noise is the buzzing as they commute to and fro. This is a place of peace. Although the peace that fills this land first grew from redirection and failure. When Tom and Mary Stachlewitz first purchased their property, they had intended on putting in an orchard. However, their land had other intentions, and they were redirected by a soil that was not conducive to growing trees. Still determined to create a life of growing, they next decided on lavender.

In 2013 they bought ten lavender plants, put them in the ground, and proceeded to watch them die. “At that point the choice

was either to give up or keep going,” said Tom. While the plants had died, the dream had not. So Tom and Mary spent the next year researching and experimenting and trying to figure out what had gone wrong.

Finally, in a moment of unabashed hope, they dusted off the failure and purchased and planted 100 new lavender plants. This time, the plants not only survived, they began to flourish.

Today, the land of Lavender and Grace Farm is dotted with 5,000 lavender plants and nearly 15,000 perennial and annual flowers. Visitors arrive for u-cut lavender bunches or u-cut perennial and annual bouquets. The farm also sells annual, perennial, and lavender plants. The farm makes and sells a line of lavender beauty and food products, including lavender infused honey, made by the farm’s 83,000 hardworking bees.

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Butterflies flowers in various cocktails. Farm visitors will find lavender photo circles where they can take pretty pictures. Most importantly, when people come to the farm, they’ll find Tom and Mary, eager to help answer any and all gardening questions. “I want everybody to be able to garden,” said Mary.

“I want to be a place people can turn to for help. You don’t always get the answers at a big box store. You need people who have been down that road and can tell you what will and won’t work. Often when we send people out of here we tell them if it doesn’t work, bring it back. We’ll give you another plant. People will text us pictures and ask us what is going wrong with their plants, and we help them. I want them to feel comfortable. You can be an experienced gardener or a beginner, and we can help you through it.”

While there is plenty to purchase, more than anything, Tom and Mary want their farm to be a place of peace. “We want people to come out and experience

the calmness of the farm,” said Tom. “Come out, have a seat, and enjoy it. If visitors buy something, great. If not, that’s fine, just enjoy the peace.”

Each morning, with the fragrance of lavender lilting on the breeze, Tom and Mary rise to tend to their plants along with the bees. Like a necessary amendment to the soil, their early redirection and failure has been composted into the story of this farm. From that amended place, great beauty has flourished. Great peace has flourished. “The soil is where I get my comfort,” said Mary. “I come out here and feel better. This,” she said as she motioned to her flowers, “this is something really personal. I plant all these flowers by hand.

There is a lot of love here, and I just want to share it.” n

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37

IN THE WORKS

TECUMSEH HISTORICAL MUSEUM

PROJECTS THAT COVID STALLED, BUT DID NOT STOP

H

anging out in the treetops is closer to becoming a reality for visitors to Michigan State University’s Hidden Lake Gardens at 6214 Monroe Rd. in Tipton.

Reach for the Sky, the tree tower and canopy walk planned for the gardens, was set to be completed in 2020, but fundraising and construction were paused during the past year due to the pandemic. Now Managing Director Paul Pfeifer says they plan to have it ready in July 2022 to provide those of any ability to have a woodland and forest immersion experience.

The canopy will be 700 feet long and 65 feet above the ground with a wheelchairfriendly boardwalk and suspension bridge, while the tree tower will be a 100-foot climb up into and above the trees via stairs. There will also be an ADA-compliant elevator – the only woodland elevator of its kind – to move

T

ecumseh Products has been part of the Tecumseh landscape since 1934, and although the world’s largest independent producer for refrigeration compressors moved out of the city in 2009, it has not been forgotten.

Part of the property where countless men spent their days working to provide a good life for their families is slated to be transformed by Gareth Zebley and Megan Stevenson, who plan to turn the former Tecumseh Products headquarters into modern luxury lofts called The Quarters, and build a gathering space that will be home for restaurants, bars, live music and events, art galleries and more. The gathering space will be called The Products.

The owners’ variety of business experience has helped them plan this project.

Zebley and his wife, Denise, are the owners of Cambrian Senior Living, while Stevenson is the Director of Marketing and Community Relations for Cambrian and with her husband, 38

By Jackie Koch

visitors up and down the trees.

Pfeifer said the cost of building materials has increased, so the fundraising goal is now $1.25 million, with about $200,000 left to raise. “We’re hoping that within the next couple months we will reach our fundraising goal and then get approval from Michigan State University to move the project into the construction phase,” he said. “Once we have that approval we’ll be able to send the project out to bid, and we’re hoping we can award the bidding contract by this fall, and then the contractor can start work on the project either through the winter or early next spring.”

The tree tower and canopy walk will provide ongoing educational events and activities, tying into MSU’s mission to educate.

Donation link/more info: canr.msu.edu/hiddenlakegardens/ or call 517.431.2060

Mark, owns Twin Pines Eatery, Stone Mountain Family Fun Center and a variety of other ventures.

The lofts at The Quarters will include upscale kitchens, open-floor plans, generous windows, washer and dryer, luxurious bathrooms, and balconies on select units. “I feel that the type of housing we are creating will help close the gap of the young professionals leaving for college and not returning to our community due to the limited living options that suit their lifestyle,” said Stevenson. Common spaces planned are a rooftop lounge, a dog-washing station, a dog park and onsite covered parking for cars. Phase one will include building 45 lofts, with the flexibility to add additional units in the future.

The Detroit Shipping Company was the

A MATCHING STONE HANDICAPACCESSIBLE RAMP IS IN THE PLANS

B

uilt in 1913, and housing the museum since 1984, this “old stone church” is a focal point in our community and housed inside is a multitude of historical artifacts and history. The Tecumseh Area Historical Society wants to continue the legacy of our town and ensure that the museum remains a safe, accessible, and welcoming space to learn our history.

TAHS is planning to construct a stone handicap-accessible ramp to compliment the exterior of the museum. Repairs to the back wall, the front steps and a new asphalt parking lot are also in the plans. Their goal is to raise up to $180,000 in order that these repairs may be completed before 2024 when TAHS and the City of Tecumseh are both celebrating anniversary milestones!

There are several ways that you can help out by contributing to “Taking Care of Our Home” fund raising program.

Online at historictecumseh.org/ donations/ or search facebook.com/ TAHS49286 or visit GoFundMe gofund. me/eb3ab75a Mail or In Person Send your check payable to TAHS and include your name, address and phone or email to Tecumseh Area Historical Society, 302 E Chicago Boulevard, PO Box 26, Tecumseh, MI 49286 Pledge Now-Pay Later They’re also accepting pledges that can be paid no later than December 20, 2021

THE PRODUCTS inspiration for The Products, a 10,000-squarefoot, multi-story building constructed from shipping containers. “We have started conversations with a few local business owners on how we can collaborate to make The Products a product of local talent, with an effort to pull outside flair and visitors from surrounding areas,” she said. theproductsonevans.com 

WHEELS ON RAILS

B

icycles and railroads may not seem like they go together, but if Macie Hefron has her way they will become a natural pairing for Tecumseh. Hefron’s idea is to offer rail bike tours along the idle rails that run from Russell Road near the Fire Station and travel south along Raisin Center Highway.

The guided tours will take participants, who will pedal on special rail bikes, to a spot just north of Chase Road before they reverse and return.

Hefron said the four-seater bikes will be able to accommodate some who cannot pedal, as well. “Just one or two people have to pedal at a time,” she said.

She currently has a GoFundMe campaign set up to raise the $2,900 for each two-seater bike and $3,300 for each four-seater bike.

Hefron said the project is paused for a bit while she works with Southern Michigan Railroad on some details, but she hopes to begin operations in spring 2022. The link for contributions the GoFundMe account, as well as updates, may be found at the Wheels on Rails Tecumseh Facebook page.

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hat’s the buzz in Macon Township?

There’s a lot going on at the former Boysville property at 8759 Clinton Macon Rd., once a residential home for boys. Thanks to Dexter-area creatives John Goodell and Kim Tucker-Gray, the 215-acre parcel is coming alive with activity and poised for growth as The Hive Project.

The partners officially took possession of the property May 7, but their idea of a campus of art and sustainability has been in the works for more than 10 years. They first toured the Boysville campus in fall 2019 and could see the possibilities there for their goals to empower artists, educators, and entrepreneurs of all ages, united by a common desire to share, teach and compassionately serve. The Hive Project means to bring together thousands of people year-round who share a passion for education in the performing, visual, creative and culinary arts.

Already The Hive’s co-working space, a building called “The Swarm,” has welcomed ten people to share resources, and collaboration is taking place with organizations, businesses, nonprofits, schools and other entities.

They hope to launch a summer arts program, Honeycomb Academy, in the summer of 2022 to bring around 200 children on campus for art instruction.

The activity on campus has led to curious visitors. “People have literally driven by and stopped to say, ‘What’s going on here?’” Goodell said.

An open house is planned for July 31 to show off The Hive Project and offer tours of the campus, in conjunction with an event hosted by Macon Grocery celebrating the store’s 80-year anniversary. To recognize the history of The Hive property’s connections to American industrialist Henry Ford, a film about Ford’s farming efforts on the land will be shown in the event facility during the open house, and other activities and entertainment are being planned.

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39

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ecumseh has been known for many different businesses and industries over the course of its history. Early entrepreneurs found the marsh grasses and natural resources in the area sufficient to manufacture cane rush chairs in large quantities according to a visitor to Tecumseh in the 1830’s, English author Harriet Martineau, who thought the town was full of chair factories. Carriage manufacturing was a dominant industry in the years after the Civil War. Tecumseh was once considered the “Refrigeration Capital of the World” when Tecumseh Products became a major business and employer for many decades. But it was celery farming that dominated the landscape south of town for a period of almost four decades during the late 1800’s and early 1900’s, making Tecumseh renowned for the fragrant vegetable.

Today, a stroll through the produce section of a grocery store finds celery in abundance; it has become a staple in diets and an imperative for many Thanksgiving dinners. But that was not always the case.

Celery was native to the Mediterranean region and it wasn’t until the 1800’s that the first varieties made their way to North America, and then only in heirloom gardens.

Because early cultivars were difficult to grow commercially, the produce was very expensive and considered a delicacy, affordable only by the wealthy, a seasonal crop, celery was harvested in midsummer and again in October, just in time for the traditional Thanksgiving dinner. Celery’s

popularity in New York City restaurants soared, making it costlier than caviar at one time. Diners at fine restaurants were treated to long stalks of celery served in upright vases filled with chilled water, which were then salted and consumed raw. Crystal celery vases from the era are highly prized by antique hunters; an 1830 piece recently sold for over $40,000 at auction.

Capitalizing on this profitable demand, celery farming in Michigan began around Kalamazoo in the 1850’s when Dutch families brought the first seeds from Europe and began planting in the rich, mucky soil nearby Celery farming generally resulted in no resentment from the other local farmers because it was grown in otherwise untillable and undesirable marshlands.

The first commercial celery farms around Tecumseh were started around the same time during the early 1880’s by several local residents: Dr. Homer Stewart, a local dentist and entrepreneur the Wilson Brothers, and John Russell. When the marsh near Tecumseh was drained by the digging of Cook’s Ditch, the area was transformed from swampy wetlands into a black, mucky expanse that stretched past present day Ives Road. While wholly undesirable for most agriculture endeavors, the conditions were perfect for cultivation of celery and a few farms began at first on a small scale.

Like his neighbors, Dr. Stewart’s Prairie Celery Company fortunes and operations grew rapidly in the early years. At first, demand for high-quality celery out-paced supply and the farmers used their improving profits to expand acreage and operations.

lery Tecumseh

farms

Barns, greenhouses, and packing houses were built to accommodate the growth, eventually including small tenant-housing for farm workers. The Detroit Toledo and Ironton Railroad built a spur near Ives Road to place special refrigerated railcars for loading via express trains to destinations like St. Louis and New York City, at its peak, over 100 carloads of celery were shipped during one season.

Another track was laid near Russell Road to accommodate Mr. Russell’s large farm. A map of Tecumseh in 1898 shows at least eight celery farms south of town, and perhaps other smaller operations.

Many of the teenagers from Tecumseh got their first summer jobs working on the celery farms until other laborers were brought in to meet the growing demand. Before large-scale commercial farming operations dominated the market, celery growing required special care and handling to produce the best quality, highest priced celery.

The tiny seeds needed to be germinated in greenhouses before the seedlings were

transferred into the ground. Long wooden planks were laid on end in rows; the plants surrounded with the dark earth to protect the precious stalks. The “blanching” process (or mounding the dirt around the plants) ensured the stalks would retain the desired color and crispness. Weeding, thinning, and watering were only some of the backbreaking tasks involved. Labor was made even more difficult by trudging through the mucky, black soil; Dutch celery farmers in Kalamazoo wore their traditional wooden shoes to maneuver around. Wells were first powered by hand and later horse power to pump water for the thirsty plants. Only the sharpest knives and most delicate hands prepared the stalks at harvest time; rusting was a common blemish on an otherwise perfect celery stalk.

After harvesting, the stalks were washed, carefully wrapped, and laid in wooden shipping boxes. If their efforts were successful, the crop would bring the highest price at market and the profits would make their way back to Tecumseh.

Visitors to Tecumseh in the late 1800’s recalled enjoying a carriage ride along Ives Road through the celery farms on a warm Summer evening, the smell of the ripening crop, and the stark vision of the bright green celery plants set against the backdrop of the deep black soil. This seasonal ritual was enjoyed by generations of residents and out of town visitors alike, making Tecumseh renowned for this unique experience.

In the early 1900’s, competition from major celery farming operations in warmer climates such as California and Florida began to Celery Farms continued...

41

Celery Farms continued...

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dominate the market, which was flooded with increasing supplies of cheaper produce. Once a seasonal crop, celery became readily available any time of year. The shrinking fortunes of celery farmers in Tecumseh resulted in scaled back operations, then mainly concentrating on local markets to avoid high shipping costs. But a shortage of labor and increasing operating costs further shackled their futures and by the 1920’s almost all commercial operations were shuttered. Abandoned barns and greenhouses soon began to deteriorate into blight and the once verdant fields were reclaimed by nature.

The rail spurs were soon taken out of service

and became overgrown with weeds.

A drive across Ives Road today reveals very little of its once prosperous past. The ground still has a dark hue which first lured early celery farmers. Some of the area still maintains a marshy appearance, reminiscent of the vast swamp that once covered a large portion of the region across Northern Ohio and Southern Michigan. Not one of the abandoned buildings survive today, but the railroad spur has been repurposed into a trail for recreation. But for one brief period in its history, Tecumseh rode the rising tide of celery’s popularity and fortunes. n

Look for vintage celery vases at your favorite antique shop!

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The Muck

By Sara Hilton

grew up near the West Michigan muck. These were farms where generations before, Dutch immigrants had used the knowledge from their homeland and transformed the wet and mucky land that no one else wanted into usable, rich soil. The muck, as we called it, was ideal for crops like celery and onions.

During the summer of my twelfth year, I worked on a muck farm as a celery trimmer.

My job was to stand in a line with the other trimmers as wagons of celery were brought into the large barn. The wagons were tilted towards us so that the celery would gently tumble to the edge. Bunch by bunch we grabbed celery from the wagon, trimmed back the extra foliage, and then placed the celery on a conveyor belt where it was whisked away to be washed and packaged.

Celery was a dirty business. As we trimmed, the black muck splattered and smeared over our faces and clothes. The greasy soil found its way everywhere, into our noses and ears and eyes. I would come home so filthy that my mom made me wash off with the hose and leave my muck clothes in a pile in the garage before I was allowed inside to shower.

During that summer I prayed for monsoon-like weather, so that the tractors couldn’t get into the fields to pick, yet it rarely rained hard enough to get a day off. On most rainy days the tractors kept going, bringing us loads of drenched celery so that when the wagons tilted toward us, rivers of greasy mud washed and splashed our stomachs

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and ran down our legs. The first mud bath of the morning was the worst; after that, I just accepted it.

The endless supply of celery could feel mean if I let it, like a purgatory of neverending dirt and mud and vegetables tumbling toward me. As soon as we finished one wagon, another rolled in. I was 12, so I tried to complain, but the older trimmers wouldn’t have it. They knew that complaining only made it miserable. The older trimmers worked hard, but they had a way of making the work feel like it was just this incidental thing we did while we hung out. We laughed a lot. We talked a lot. We’d have competitions to see who was the fastest trimmer. Sometimes someone would start a song, and we’d all join in. We’d cheer together at the lunch whistle and sit on our coolers and eat together until the whistle blew again and we’d sad-shuffle back to the line and then talk and laugh and sing.

The older trimmers understood something that at the age of 12, I had yet to learn. They knew that the work, the muck, and the rivers of mud would always keep coming.

That’s just the deal. No one’s life is ever free of that. Yet they showed us young ones how to shift our gazes so all that dirt mattered less.

In many ways, the older trimmers were much like the Dutch farmers who first settled the land. Each day as we laughed and talked and sang in the muck we were transforming our trimming line, we were taking a small place that nobody really wanted and turning it into rich and usable soil. n

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Brenna, Emily and Emerson

Story and photos by Renee Lapham Collins

FROM OUR

about revealing his favorite foods, but he does grin from ear to ear when his mom and sister talk about his love for roasted Brussels sprout “chips.”

“I have a small kitchen, $20 thrifted appliances, I have mismatched dishes, but at the Cooking with the Gifford Family end of the day, when you’re cooking for friends and family, they don’t care about that stuff,” Gifford says. “They want to come and enjoy your cooking and spend time with you.”

KITCHEN

SPATCHCOCK CHICKEN SPICE RUB

If Emily Gifford had a Food Network show or a best-selling cookbook, it might well be called, “The Little Kitchen That Could.” The Adrian native makes gourmet meals nearly effortlessly in her apartment-sized kitchen, with its limited counter space and basic appliances.

“I was diagnosed with ovarian cancer in 2006, and had major surgery and chemo and I spent a lot of time on the sofa, watching Food Network,” Gifford recalls. “I always loved to cook, and I was just obsessed with the shows. I couldn’t even eat but I would watch the programs and wonder who has a kitchen like that? The reality is that most people don’t have double ovens, they have tiny spaces — those are the real kitchens.”

Gifford, who is the director of the theatre program for Adrian Public Schools, has cooked since she was a child, first with her mom, Andrea Carrico, and now with her two children, Brenna, 12, and Emerson, 6. While her kitchen is small, she is able to create meals to rival any cooked in the well-appointed kitchens found on the Food Network. “I don’t have fancy appliances and double ovens,” she said. “I think a lot of times, if people love to cook and they watch these shows, it deters them from cooking.” Gifford pointed out that the shows look amazing, but a person who loves to cook may not feel they can replicate the gourmet dishes because they lack a “convection oven or a Vitamix blender." “But you don’t have to have that dream kitchen to do all of this stuff,” she says, as she plates the main course for the afternoon.

On the menu is Spatchcock Chicken with Sauce, Balsamic Marinated Vegetables, Grilled Peach Salad with Olive Oil Dressing, and Lemon Basil Olive Oil Cake with Coconut Whipped Cream. “For me the key is prepping ahead of time,” Gifford explains as she dishes up the chicken, vegetables, and salad. “I marinated the vegetables overnight. I made the sauce yesterday and left it in the blender in the fridge. I roasted the nuts yesterday. If I tried to make a huge meal in this kitchen all in one day, it would be hard because I don’t have space to spread out.”

The meal is perfect for a summer grill-

44

out but also can be cooked in the oven. It reflects Gifford’s creative approach to cooking and pretty much the rest of her life as well.

She earned her bachelor’s degree from Siena Heights University in Theatre and Speech Communication with a minor in psychology.

The weekend before this interview, she wrapped up “Pippin,” at Adrian High School, a musical production she directed. She also has performed in theatre productions, as well as doing costume design and staging. And then there is the cooking.

A thrifty shopper, Gifford will challenge herself to creating interesting dishes out of leftovers. The chicken she cooked for this interview will make its way to the fridge for the next day, but, Gifford said, it will be a different dish completely once she starts cooking. “I like it, it’s a great meal, but I like the challenge of looking at ways I can make a new dish out of leftovers,” she said. “Plus, a chicken like this is a great buy. The whole chicken cost maybe $4, but there is so much you can do with it.”

Gifford does not eat sugar, grains or dairy, mostly because she just feels better when she avoids those foods. “I do like to eat healthy,” she said. The meal for this article features sides of salad and roasted vegetables, and a cake made from almond flour, stevia, and olive oil. She is constantly developing new recipes and gluten-free, non-dairy versions of common dishes. She has friends who follow different eating plans and she’ll often swap recipes and try out new ideas. “Baking is a science, cooking is an art,” she says.

Gifford has passed along her creativity to her daughter, Brenna, who hopes to one day become an actor or a singer. Brenna admits “anything pig” is among her favorite foods and she brings out a cookbook filled with her own recipes. She enjoys experimenting in the kitchen, too. Six-year-old Emerson is a bit shy

1 tbsp each-Brown sugar Swerve, Smoked Paprika, Garlic powder, Salt 1 tsp freshly cracked black pepper 5 pound chicken, spatchcocked Olive oil 2 lemons Pat your spatchcock chicken dry with paper towels. Rub spice mixture all over the bird.

Brush heated grill with oil. Place the chicken, skin side down, on a pre-heated medium high grill for 5 minutes or so until the skin is nicely charred and starting to crisp. Turn heat to low, flip the chicken, and grill on low until internal temperature reaches 165, about 45 minutes.

Remove from grill and let rest for 10 minutes.

Halve the lemons and grill cut side down while chicken rests. Serve on the platter with the carved chicken and drizzle with the Best Ever Green Sauce. Serve with additional B.E.G. sauce.

Trust me. You’ll want extra.

How to spatchcock a chicken: Using SHARP kitchen scissors, cut down either side of the backbone of the chicken and remove. Flip it over so chicken is breast side up. Press down until it flattens. You’ll feel some bones crack, but don’t let that power go to your head. That’s it! You’ve got a fancy looking bird that will cook perfectly and in much less time than one who kept their backbone intact.

And keep that spine to make some epic chicken stock later on!

THE BEST EVER GREEN SAUCE

(best ANYTHING you’ll ever eat) 10 basil leaves (or just a big handful I don’t measure or count anything) 1/3 ish cup of cilantro leaves 4 green onions, roughly chopped 6-8 garlic cloves (I grate mine because my $20 blender is too wimpy to do the work for me, but you can throw them in whole if yours has some muscle) Juice from a lemon 3/4 cup Mayo A few good cracks of sea salt Blend! Taste test for salt amount.

And try not to eat it all with a spoon before it makes it to the chicken.

MARINATED VEGETABLES

(or as I call them, the best grilling side dish that goes with EVERYTHING) 16 ounces baby Bella mushrooms, halved if large 2 red bell peppers, cut into bite sized pieces (an inch probably. I have a big mouth. So your bites are probably smaller than mine) 1 zucchini, cut into coins and halved 1 yellow summer squash, treated like the zucchini.

1/2 a large red onion, chunked. Don’t be scared of big pieces. They get super sweet when roasted!

MARINADE:

2 tbsp balsamic vinegar 2 tbsp tamari (or soy sauce) 1 tbsp olive oil 1 tbsp Swerve brown sugar 3-5 cloves of garlic, minced or grated 1/2 each of tsp. salt and black pepper 3 or 4 tbsp of chopped fresh herbs. I use Rosemary, thyme, oregano, and basil. But use whatever you have! Pretty fail-proof recipe!

Toss vegetables with marinade, cover and refrigerate at least 4 hours. Overnight is even better! The longer they hang out with that luscious sauce, the happier they’ll be.

Roast at 425 degrees Fahrenheit on a baking sheet for about 30 minutes, OR grilled in a grill basket on medium high heat. Cook ‘em where you’ve got the space. And IF you have any leftover, they reheat beautifully. But I doubt you will.

GRILLED PEACH SALAD

Arugula 3 firm, ripe peaches, quartered 2 thinly sliced shallots 1 ounce crumbled Bleu cheese 1/2 cup spiced pecans (see additional recipe) Grill peaches flesh side down on medium high heat until they have nice grill marks.

Place arugula on a platter, drizzle with dressing, and top with shallots, nuts, and Bleu cheese.

Arrange grilled peaches and serve.

DRESSING

1/2 cup extra virgin olive oil 2 tbsp white wine vinegar 1 clove finely minced or grated garlic 1 tbsp fresh lemon juice 1 tsp Dijon Mustard 1 tsp raw honey Salt and pepper to taste

SPICED NUTS

4 cups raw whole nuts (I use half pecans, half almonds) 2 egg whites 1 tbsp each of Cinnamon, cloves, and nutmeg 1/4 tsp cayenne pepper 1 cup brown sugar Swerve stevia substitute Whisk egg whites until frothy. Toss nuts in egg whites. Mix spices and Swerve. Coat the nuts with the spice mixture and spread in an even layer on a non stick baking sheet. Bake in a 225-degree oven for 2 hours, stirring half way through.

Recipes by Emily!

From our Kitchen continued...

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LEMON BASIL OLIVE OIL CAKE

1/2 cup flavorful extra-virgin olive oil 1/2 cup + ¼ cup Swerve granulated sweetener Finely grated zest of 1 medium lemon 1/4 cup strained fresh lemon juice 1 cup chopped fresh basil 4 large egg yolks 2 cups blanched almond flour 1/4 cup tapioca flour 1 tsp baking powder 1/2 tsp salt 4 large egg whites 1/2 tsp cream of tartar Position a rack in the lower third of your oven and preheat to 325 degrees Fahrenheit. Spray a Bundt pan WELL with cooking spray. (They sure are pretty, but awfully temperamental when it comes time to let go!)

sip& savor

In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Stir in fresh basil. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.

Beat egg whites and cream of tartar on medium-high speed until foamy. With the mixer running, gradually add in the remaining ¼ cup swerve and continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out. Fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites. Scrape the batter into the prepared pan and smooth the top. Drop the pan on the counter a few times to get rid of any air bubbles.

Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. Let the cake cool slightly, then loosen the edges with a knife and turn onto a cooling rack to cool completely. Decorate with grated lemon zest, torn basil, and a few slices or wedges of lemon. Delicious as is, but over the top with a dollop (or 3) of coconut whipped cream.

COCONUT WHIPPED CREAM

Place a can of unsweetened coconut milk in the fridge for several hours or overnight.

Pop your mixing bowl in the freezer for 10 minutes or so before making the whipped cream (crucial step!). Open the can, and drain out the coconut water that has now separated and is at the bottom of the can.

Put the remaining solid coconut cream in the bowl, and blend on high speed for 2 minutes. Add in 2 tbsp. swerve powdered sugar, and beat for another minute. Serve immediately or refrigerate until use. n

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A Summer Paradise Sit back, relax, and let our friendly staff serve you a delectable hand-crafted cocktail. Beat the heat this summer by visiting our atrium. This relaxing space features a glass ceiling, a relaxing waterfall, and beautiful greenery.

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Making Waves & Building Memories A recipe for summer fun includes family, friends, water and a pontoon boat from North Shore Pontoon Center in the Manitou Beach area. New owners

Troy Langenderfer and Brent Hopson are enthusiastic about bringing people together to enjoy the lakes in southeast Michigan.

The partners purchased the business on April 8, and since then they have been busy selling boats to customers eager to get outside and on the water. Brent said that business has been “outstanding.” “We had seventeen boats when we took over the business and we now have five left,” he said.

Both Troy and Brent have longtime connections to the area. Troy is the third generation in his family to have a home on Devils Lake, and Brent moved to Manitou Beach in 2020 but has a family history of cottages on the lake, as well. Although they’ve been in close proximity for their entire lives, they didn’t actually meet each other until 2020’s pandemic caused the demise of their jobs as vice presidents in large corporations.

When North Shore founder Doug Haskell was considering retirement, Troy started to talk to Brent about his plans.

“Brent and I met each other during COVID at the lake last year and we were very similarly aligned, mentally and recreationally, and we had similar friend groups,” said Troy. He told Brent about the opportunity to take over the pontoon boat business. “I got halfway through my sentence and Brent said, ‘I’m in,’” he recalled.

With experience in leadership, customer service and sales, Brent said he and Troy have the skills to grow the business into the next step. “Doug has done a fantastic job getting it to where it is today, but the strategic mindset that Troy and I have means, the sky is the limit for us. It’s always been an aspiration to be our own bosses, own our own company, and now it’s a reality,” he said.

Family and community are important aspects of both Troy and Brent’s involvement in the lakes. Last year they started a tradition with others on Devils

Lake to ride jet-skis every Saturday and Sunday morning, wearing costumes related to various holidays, and Troy has lake neighbors over every Friday night for gatherings. “Living up here in the community, there’s a level of satisfaction of being on the water, being on boats, jetskiing, and living in this small community,” said Brent. “We’re here to help people reach their goals of ownership of a boat. We support all of the community businesses, the restaurants, the bars, and being part of the community here.”

Troy said that growing up on the water has brought him insights about the pontoon boat business and what it can do for people. “It sounds pretty cheesy, but it’s ‘making waves and building memories,’” he said. “We’re out on the water, and everything to do is around family, fun and memories. I think COVID really gave people an awakening to reconnecting with what’s important in their lives, and I think that being out on the water and spending time together with the family is core to that.”

North Shore Pontoon Center is one of the most successful Avalon/Tahoe dealers in the United States and offers sales, service, shrink wrap and indoor and outdoor storage, pontoon restoration, winterization, in-house canvas and upholstery work, and pickup and delivery.

They offer fully customized Bay Harbor pontoon boats, as well.

Showroom: 17075 U.S. 223, Addison 517.547.8877 Service: 3985 Munson Hwy, Hudson 517.448.2388 nshoremarine.com

gillineyecare.com 

Dr. Dana E. Gillin, O.D.

TECUMSEH 517.424.1010 112 N. Evans Ste 2 Downtown Tecumseh

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Call for an appointment!

10489 Beebe Hwy, Tipton • 517-403-9745 NextGenerationAutomotive.org

51

BEST

SUMMER EVER

By Christine MacIntyre

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Delivery 517.423.7761

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52

2800 W. Chicago Blvd Tecumseh

Indian Creek Camp and Conference Center provides a family camping experience reminiscent of camping trips enjoyed by owners Ron and Lis Dorman.

The Dorman family’s love for camping turned into a family business when they purchased the land in Tecumseh in 1997.

The experiences Rick and Lis enjoyed while camping with their children, are what fuel their desire to provide an exceptional camping experience at Indian Creek.

The campground began as an inner circle of only 25 campsites and a bathhouse. Over the years, the Dormans had two ponds installed that accommodate catch-and-release fishing and relaxation near the water. Paddleboats and kayaks are available for use in the larger pond.

Commitment to customers and a sense of community prompted further improvements, including back-in and pullthrough locations, sewer sites in addition to the water and electric sites, and small cabin rentals. A pavilion with arcade games was added to cater to group gatherings.

A heated in-ground pool, a clean

bathroom, laundry facilities, and a wellstocked camp store are just some of the amenities found at the campground today.

In addition, the Dormans are continuously improving on the list of games and family activities. Wagon rides, ball games, a jumping pillow, mini-golf, a playground, basketball court, sand volleyball court, and disc golf are included in the fun.

The family-friendly camping experience includes affordable camping rates, allowing families to enjoy vacation time together. The experience provides a place where kids can safely play in an atmosphere that promotes politeness, courtesy, consideration towards others, clean facilities, and well-maintained grounds.

An experienced adventure crew ensures campers will have an unforgettable time on the dual zip line and a rock-climbing wall, which are available for reservation on select days.

Themed weekends, such as Big Foot Weekend, RC Race Weekend, Country Campin’, and a foam party weekend,

are spread throughout the summer.

Weekend entertainment often includes bands, as well as Friday night movie nights complete with popcorn. “There’s a ton of stuff to keep the kids busy,” says campground manager Angela Harris.

“We are a small campground that is family-friendly. We always have activities for the kids and lots of entertainment great for the whole family. It really is a vacation atmosphere.”

Family camping creates long-lasting memories, and Indian Creek offers the perfect facilities and amenities to deliver just that. The atmosphere promises an enjoyable stay for campers of all ages, whether you’re staying in an RV, trailer, tent, or in one of the cabins.

This year, the family-owned and operated 66-site campground is celebrating its 24th season. Every year

I’D RATHER BE...

gets better and better, as the Dorman family continuously strives to add, upgrade, and enhance their beautiful campground.

C O.

517-423-2700 • 703 E. Chicago Blvd, Tecumseh • tecumsehpaddling.com Kids/Adult Clothing, Antiques, Toys, Books, Furniture, Tools, Kitchenware...

Indian Creek Camp and Conference Center 9415 Tangent Road, Tecumseh 517.423.5659 indiancreekcampingmichigan.com 

Summer

looks good on you

517.522.8514 • coppernail.org  111 E Mich Ave, Grass Lake • Tu-Sat

CAMP SEQUOIA

The aged 55 and over seasonal campground, Camp Sequoia, is nestled in a serene setting reminiscent of a nature preserve. The atmosphere has a resort-like quality, as owner Kim Welke emphasizes every detail from the beautiful flowers planted throughout, the manicured lawns, and the selection of available amenities. While the seasonal sites are only available to those over the age of 55, the campground welcomes all ages in their shorter stay sites.

Welke’s parents, Bob and Judy, who were teachers, purchased the 100acre property in the early 1950s after approaching the then-owner with their desire to open a camp where children could learn to swim, ride horses, and more. In 1953, the camp officially opened as a day camp, named Camp Sequoia after the Cherokee Indian chief who developed and taught the Cherokee language.

Kim re-opened camp in 1997 with dreams of re-creating the fun of a day camp in a campground setting. “There is always something to do around here between our specialty weekends, the trails, events, and the athletic field.

There’s always something going on,” she says.

The grounds feature a private 15acre fishing lake chock full of bluegill, bass, pike, crappie, and sunfish, miles of nature trails to be walked or utilized by golf carts, and in-ground swimming pool with a bathhouse, age-specific playgrounds, and a dog park. Wildlife is abundant throughout camp, by the pond, and throughout the trails. Kim says animals are spotted regularly.

The athletic field, dubbed “The Green Mile,” includes volleyball nets, a basketball court, a baseball diamond, gaga ball, horseshoe pits, and cornhole.

“Most weekends, we have whole family softball games, and the gaga ball pit is popular with the kids. We have a lot of organized activities out here,” says Kim.

Camp Sequoia continued...

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53

Camp Sequoia continued...

YMCA STORER CAMP In a serene, wooded area sits a beautiful log chapel that holds Sunday worship service for anyone who would like to attend. Kim proclaims, “It doesn’t matter if you come in your pajamas or smelling like last night’s campfire.”

Campers enjoy weekend entertainment, including bands and karaoke at the campground’s pavilion.

Themed weekends, such as Mexican Fiesta and Hawaiian Luau, are accompanied by music, bonfires, games, prizes, food, and tons of fun. Potlucks are also a common occurrence.

Praisefest Sequoia 2021 is slated for August 14 and is an all-day, outdoor, live Christian music event. Vendors will be on-site, and the event is open to the public. The cost is just $5 per person for the day’s events.

The SAC room — Sequoia Activity Center — is the perfect place to house euchre tournaments, canvas paint parties, baby showers, and more. Kim says the activity barn is full of equipment and materials to do a variety of things. “If you don’t see what you want, just ask, and we probably have it,” she says.

The campground is home to 114 campsites, two of which are for group camping. These larger sites are available to organized youth groups such as Boy Scouts, who wish to camp in exchange for just a few hours of volunteer work.

“Everything is kept very clean here,” says Kim. “We take pride in Camp Sequoia. It’s a group effort — everyone contributes and pitches in.” Indeed, pride of ownership is evident throughout the grounds. Kim explains, “We aren’t a typical campground; we aren’t a party place.” This family-oriented campground focuses on providing a place for campers to come and relax and enjoy the togetherness that comes with the experience.

2675 Gady Rd, Adrian 517.264.5531 campesequoia2675@yahoo.com campatsequoia.com 

54

Summer comes alive for campers at YMCA Storer Camps, as it is the perfect place for youth to delve into a diverse experience that boosts selfesteem, gets them attuned to nature, develops independence, and instills strong leadership skills. Becky Spencer, Vice President of Camping at YMCA Storer Camps, says, “YMCA Storer Camps is a place that sticks in your heart for a lifetime.”

YMCA Storer Camps sits on approximately 1,300 acres nestled in the Irish Hills region of southeast Michigan. It was founded in 1918 and has since been the summer camp facility serving Northwest Ohio and Southeast Michigan communities.

History

Robert Dale “Doc” Miller served as the director of Storer Camps for over two decades. His direction had a profound influence on Storer Camps, evolving into what it is today.

The original eight acres of Storer Camps sits on the South Center with a chapel dedicated to his memory.

“The Book” is an over 500-page book filled with history and pictures written and compiled by a team of 14 volunteers. Most of these volunteers spent years under the leadership of “Doc” and were influenced by him and Camp Storer.

Over time, Storer Camps grew to include most of the waterfront of the 240-acre Stony Lake. Camps operate on both sides of the lake in what are called the North and South Centers.

The Outdoor School, Youth, and Teen Camps are run from the North Center; Specialty and Day Camps are operated from May through September from the South Center.

professional staff

The camp’s motto, “I’m Third,”

refers to God first, others second, and I’m third. Camping at Storer honors the long-standing tradition of the Motto Years Program, challenging campers to strive to learn about and live with enthusiasm, responsibility, humility, leadership, and service.

The year-round professional staff are a vital asset, as their years of experience and full-time commitment to camping attest to their high quality.

These professionals select camp counselors and outdoor educators who are college-age and older based on their maturity, good judgment, camp skills, and ability to relate to children. Staff undergo reference and background checks and receive extensive training in First Aid, CPR, and AED. Certified Lifeguards staff the waterfront areas.

Programs

In the late 1960s, Storer Camps expanded to offer Outdoor Education — one of the first programs of its kind in the United States. The beautiful outdoor setting of Storer Camps makes it easy for science and related curriculum to come alive and increases its relevance for elementary and middle schoolers.

The Outdoor School allows campers to become immersed in natural sciences, environmental issues, cultural history, and team-building activities. The staff offers more than 30 courses that accommodate more than 9,000 students and teachers

each year. Programs like this have been shown to raise science scores by as much as 27 percent and have a positive impact on general student achievement. Studies have also demonstrated how these types of outdoor educational experiences positively impact student behavior and increase students’ skills in conflict resolution and interactions with peers.

Summer camps, serving campers ages seven through 17, provide the perfect opportunity for youth to delve into challenging activities.

Examples include sailing, horseback riding, kayaking, canoeing, high ropes course, climbing tower, arts and crafts, disc golf, and target or team sports. These are skill-building activities which boost self-esteem and confidence.

Traditional camping adventures include nature hikes, campfires, and lots of laughs with new friends. “You make friends and memories for life and connect with the outdoors and nature in a way that restores the soul,” says Spencer.

Nature and adventure-based day camps are available for campers ages five through 11 and are explicitly designed for active or

novice campers. Day camp consists of visits to the nature center and waterfront, sports, archery, crafts, and more. 2021 Day Camp Sessions include Mad Scientist, Hollywood Week, Down on the Farm, and Water Fun geared toward keeping campers engaged all week long.

While summer camp is a huge highlight at Camp Storer, camping doesn’t end with summer. Specialty weekend camps include Leader Corps — a monthly weekend teen leadership program, Girl Scout Weekends, Women’s Adventure Wellness Weekend — giving women over 18 a chance to renew their spirit, nurture their mind, and challenge their body, Friends & Family Weekend, Camp CatchA-Rainbow Family Camp — a fall family camp for family members of campers and volunteers, and Holiday Camp in the winter.

Storer Camps offers the opportunity to camp for groups looking for a bonding experience or simply a quiet weekend in the woods. The natural setting provides plenty of opportunities for activities that promote team building, personal development, discovery, or just plain fun. The list of daytime activities ranges from high-energy adventures to thought-provoking educational experiences.

Accommodations

Lodging for guests at YMCA Storer Camps comes in three different forms, each serving the camper in different ways. Rustic cabins allow for classic camping feel with the benefits of modern camping such as heat and electricity. Four modern lodges offer heat, air conditioning, electricity, showers, bathrooms, and shared space with a fireplace. Each lodge has four units that each sleep 14 people. And finally, several rooms of premium housing are available, catering to the camper in a hotel-style manner complete with linens and towels.

Breakout spaces accommodate groups that require ample space to give presentations, play games, or gather.

Storer Camps provides equipment like chairs, tables, and projectors as needed.

Malachi Dining Hall is an ample indoor space catering to events such as youth group game nights, show choirs, or professional conferences. The hall includes a built-in sound system with wireless mics, microphone hook-ups, musical instruments, and more.

T

here’s a place nearby where you’ll feel worlds away — Manitou Beach. Take in the art scene, shop at one-of-a-kind boutiques — then take a break and indulge in amazing food and drink. Rent a jet ski or take a boat ride and watch the beautiful sunsets. Quaint guest houses are sprouting up. This lake community is a little bit New England and a lot of Pure Michigan. Be sure to pick up a Manitou Beach Visitors Guide!

Manitou Visit

Beach

Commitment to the Camping Experience

YMCA Storer Camps truly embraces youth development through those activities fundamental to success later in life. Even amidst all the learning, camp is chock full of fun.

From traditional camping activities to science-oriented exploration, camp is a memorable and rewarding experience.

Spencer says, “There is something very special about this place, and we are looking forward to serving more campers, schools, families, and groups to experience the magic of camp.” n

YMCA Storer Camps | 517.536.8607 6941 Stoney Lake Rd | Just west of Napoleon in Jackson County ymcastorercamps.org 

Events Farmers Market Saturdays thru September 4 Devils Lake Fireworks Saturday, July 3 (rain date July 4) Men’s Club Firecracker Run Sunday, July 4 2nd Saturday Manitou Beach Art Walk Saturday, July 10 - 10am-1pm Saturday, August 14 - 10am-1pm Nautical Flea Market/Boat Show & Parade Saturday, July 17 Devils Lake Festival of the Arts Saturday, July 31 Manitou Beach Car Show Saturday, August 14 Taste of the Irish Hills September 11 & 12

Turn the page to discover Manitou Beach...

55

Visit Manitou continued...

ADRIAN COLLEGE BOATHOUSE

AdrianCollege BOATHOUSE

6150 W US 223 517.264.3156 adriancollegeconference.com 

This beautiful facility has a unique space perfect for hosting large and small events. Amenities include lovely outdoor spaces, a small kitchenette, 15 round tables/120 chairs, linens, lofty ceiling with “hardwood” flooring perfect for dancing the night away and more!

735 Manitou Rd 517.252.5475 bootjacktavern.com 

Casual dining in an “up-north” atmosphere tavern. Famous for their burgers and sandwiches.

Serving up the delicious traditional dishes you’ll love. Enjoy authentic beer from the Great Lakes State while listening to live music.

IN THE

Pet Grooming, LLC. and Pet Boutique

251 Devils Lake Hwy 517.306.7620 Find us on Facebook  Boutique T-Sat/Grooming by Appt

Visit their charming new location!

Pet accessories, treats, toys and grooming all under one ‘turquoise’ roof. A new summer haircut for your pooch can be done at the new shop or the mobile grooming truck can come to you!

100 Walnut St 517.252.5523 foundationlenawee.com  Monday - Friday 9-5 Call Holly Griewahn (517.403.3413) or Chris Coscarelli (517.673.0386) if you’re in the market for a new home or thinking of selling your current home. These sales leaders have established a network of opportunities and are eager to assist you! Visit hollygriewahn.com.

HIGHLAND INN BAR & GRILL

DEVILS LAKE VIEW LIVING

200 Devils Lake Hwy 517.252.5287 devilslakeviewliving.com  Open Daily Offering beautiful and unique apparel, fashion accessories, bath and body, local art, home decor, special Michigan products and even order a custom painting of your cottage, home or pet!

DEVILS LAKE YACHT CLUB

2097 March Dr 517.547.7352 devilslakeyachtclub.com  Call for hours

Outstanding casual and upscale menu, Live entertainment Fridays and Saturdays, beach front playground, sailing, swimming and so much more! Call for your private tour and membership information!

56

Diamond

RUFF DIAMOND IN THE RUFF PET GROOMING, LLC

FOUNDATION REALTY

BOOT JACK TAVERN

DEVILS LAKE YACHT CLUB

Visit Manitou Beach

3171 Round Lake Hwy 517.547.9726 highlandinndevilslake.com  Open Daily 11am-10pm

Home of the Devils and Round Lake stuffed burger. Try the walleye with cajun crawfish cream sauce. Boat accessible - look for the red flag at the end of the dock. Great tacos and NY strip! Live entertainment.

Been around since prohibition.

LAVENDER AND HONEY

Manitou Beach 517.262.6392 lavendernhoney.com  By appt only Your journey to wellness starts here, on 34 acres nestled in the woods. Clinical herbalist, Angie Pietraszewski offers wellness consultations, in addition to herbal remedies, teas, raw honey, elderberry syrup, and all-natural body and skincare products.

manitoubeachmichigan.com | facebook.com/ManitouBeachMichigan

MANITOU BEACH MARINA

9517 Devils Lake Hwy 517.252.5026 manitoubeachmarina.com  M, W-Sat 9-5, Sun 10-4 Your Irish Hills area lakefront service specialists! Pontoon and watersports rentals, winterization and storage, boat and PWC service and parts, dock operation, new boat sales. Passion.

Precision. Performance.

NELLIE’S ON THE LAKE

161 Walnut St 734.355.4168 nellieslavender@gmail.com  Th-F Noon-5, Sat 10-1, Sun 11-2 Quaint tea house by the water now offering Sunday brunch! Specialty teas, scones, lavender honey, lavender lemonade. Culinary artisan food market (Saturdays).

Private events, pampering spa days, bridal showers and more...

ROB’S RENTALS & PAULA’S POOP DECK

762 Manitou Rd 517.673.3620 robs-rentals.com  Open Daily 9-6 Tired of looking at the water from the beach? Pontoon boats, fishing boats, ski boats, paddle board, kayaks, clear kayaks, jet skis, bikes, 2 person tube, aqua lily pad & more!

Inside you’ll find Paula’s Poop Deck; sunglasses, men/women bathing suits, shoes, accessories...

SANDBAR CAFE

135 Devils Lake Hwy 517.252.5560 sandbarcafe.cafe @MeetAtSandbarCafe   Open Year ‘Round

Featuring: Copper House Coffee, Ashby premium ice cream, housemade baked goods, breakfast, lunch, real fruit smoothies, ‘Dinners To Go’. Enjoy inside or on the patio!

Check Facebook for special events, hours & online ordering!

RE/MAX Irish Hills

NORTH SHORE PONTOON CENTER

17075 US Hwy 223, Addison 517.547.8877 nshoremarine.com  By appointment only New owners! Sales, service, restoration, storage. Authorized dealer of Avalon Pontoons, Tahoe Pontoons or customize your own pontoon with Bay Harbor - a division of North Shore. Showroom 2 miles west of Devils Lake.

POPPA’S PLACE DOS

1979 Geneva Hwy 517.547.5065 poppas-place-dos.business.site  Tuesday - Sunday 6am-2pm

Try the BBQ ribs, pulled pork/ chicken or beef brisket! Enjoy a delicious breakfast or lunch! Biscuits and gravy, skillets, waffles, french toast, burgers, sandwiches, pitas, soups, salads, coney dogs, wraps, tacos, nachos, kids menu. Two great locations: Brooklyn/Manitou Beach.

The Riggle Team

THE RIGGLE TEAM W 14589 US 223 517.547.3340 buyatthelake.com  Monday - Friday 9-5

RKS

The Riggle Team works. From lakefront homes, town and country properties to lake lots, the team of Mark Riggle, Suzie Creech and Penny Noreika works. This RE/MAX Irish Hills team has tips for buyers and sellers - and will help get you into to your dream home.

TRENDS SALON & SPA

126 N Lakeview Blvd 517.547.5544 Find us on Facebook  T & Th 9-7, F 9-5, Sat 8-2 Your full service salon and spa. Cut and style, color/highlight, corrective color. Shellac services, waxing, massage, manicures, pedicures, makeup, facials, body scrubs treatments and products/retail.

Call for an appointment.

Visit Soon!

57

Swing INTO SUMMER

By Linda Learman

PAR 71

YDG 6019

RATING SLOPE N/A N/A

Established in 1929, this 140-acre course has scenic rolling hills with three ponds, sand bunkers on 11 holes and beautiful mature trees. Well-groomed fairways and greens make it challenging and enjoyable. Family owned/operated course has three sets of tees, appealing to golfers of every skill level.

Specials: $17 Mon. Seniors, $17 Tues. Ladies, $16 Twilight (all rates for 18 holes w/cart per person). Call for tee time or to schedule your outing!

14600 US 223 | Manitou Beach | 517-547-3653 www.devilslakegolfcourse.com

Arnold Palmer once said, “Success in golf depends less on strength of body than upon strength of mind and character.” Maybe that’s why, when much of the country was shut down last year due to the coronavirus global pandemic, more than half of all golf courses still saw a 20 percent increase in rounds played in 2020, according to Golf Course Industry magazine. But it wasn’t just typical golfers frequenting the links because their schedules suddenly had more flexibility. Families flocking to local fairways drove new business, a trend 2021 projections suggest will remain on the upswing.

Raisin Valley in Tecumseh, a secondgeneration family owned and operated course, saw golf take on “a new lifeline” in 2020 according to Brenda Velandra, general manager and one of the three sibling owners of the club. “People who

hadn’t played in a long time got reintroduced to the game last year, and couples and families found out it is a sport they can do together,” Velandra said.

According to the National Golf Foundation which tracks industry data, 24.8 million people played golf last year. Included in this total are 3 million new golfers, twice the number of new golfers from a decade prior and the highest number of new golfers ever recorded since the Foundation began in 1936.

G PAR 70

58

YDG 6391

RATING SLOPE 68.8 119

PAR 71

YDG 6302

RATING SLOPE 71.7 121

Green Meadows is a family owned and operated 18hole public golf course. In addition, Green Meadows offers memberships, league play, outings, and a banquet room for small parties. The course is very well manicured and the layout is challenging but fair with two creeks running through both the front and back nines. They offer a variety of shots that will have you reaching for every club in your bag.

The course features tree lined fairways and undulating greens sure to test the skills of novice and experienced players. It is maintained to the highest standards giving the members pristine fairways, true and fast greens, and tournamenat conditions daily. Pro Shop offers the finest apparel and equipment while the swimming pool offers ultimate fun. Ballroom accommodates weddings and receptions with many indoor/ outdoor ceremony locations.

1555 Strasburg Rd. | Monroe | 734-242-5566 www.greenmeadowsgolf.com

4110 Country Club Rd. | Adrian 517-265-2142 | www.hillsoflenaweegolf.com

olf has “definitely become more of a family sport in recent years, with several generations participating,” according to Annette Stone, general manager of the Hills of Lenawee Golf Club in Adrian.

The pandemic limited family recreational opportunities, but golf is a natural for social distancing.

After all, most people quickly learn to keep a six-foot distance from another golfer’s swinging club. Long considered a “gentleman’s game,” the number of female golfers rose in 2020 by 450,000 to a total of 6 million, accounting for almost 25 percent of all golfers. Since women often manage family leisure time, it’s no surprise Julie Helinski saw “significantly more growth in family golf” during the pandemic at her family owned and operated Devils

Lake Golf Course in Manitou Beach.

Helinski said family fun is a true focus on their course.

Several area golf course operators notice golf becoming a multi-generational favorite pastime, as grandparents, parents, and kids alike discover or rediscover the game and its benefits for fitness, social bonding, and lasting life lessons.

Wolf Creek Public Golf Course in Adrian reports more college students coming out to play this past year, and the private Tecumseh Golf Club’s Family Legacy memberships have encouraged inter-generational play. “We’re seeing lots of families and junior members on the course especially during the weekends,” said Matt Shock, assistant manager of Legacy Golf Club in Ottawa Lake.

“Since youth sports were cancelled last year, more families have come out to golf and are glad they don’t have to drive kids all over from one field to another,” said A.J. Gianino, second-generation owner of Green Meadows public golf course in Monroe.

Learning to Play

While pandemic-related restrictions to “flatten the curve” may have limited the Hills of Lenawee Golf Club’s ability to celebrate 100 years in 2020 as a family-oriented institution, the spike they saw was

the number of participants in their six-week golf clinic for children aged 5-13. Stone said there was a three-fold increase in the number of kids who attended the clinics last year. Junior memberships (for those under age 25) also rose at the club, bought by parents who don’t golf, for their children who do.

N

umbers also tripled last summer for Legacy Golf Club’s junior league for youth aged 11-17.

“Our program started two years ago and went from 12 participants the first year to 36 last year,” said Shock.

National Golf Foundation statistics attest to the trend nationwide: 3.1 million junior golfers (under age 19) played a course in 2020, the largest number since Tiger Woods’ 1997 Masters win.

For families newer to the sport or those with younger golfers, many courses offer junior golf programs that teach basic golf etiquette and foundations of how to drive, chip, and putt.

Raisin Valley hosts a golf camp for children aged 8-14 led by their golf pro Jess Lewis and offered through Tecumseh Parks and Rec. The camp emphasis is on instilling a love of the game and putting the “fun” in golf fundamentals. The three-week July program is already completely booked this year with 30 young golfers registered.

For youngsters who may enjoy the competitive aspect of the game, Hills of Lenawee is one of the host courses in the Southern Michigan/ Northern Ohio region for the Junior Tour by Under Armour, a national youth coed golf league for all skill levels aged 6-18. “Depending on when they show interest - could be as

young as three or four, maybe older, kids can begin to learn to play the sport,” says Shock of Legacy. “The important thing for parents to keep in mind is to make it age appropriate.”

Shock suggests starting with letting kids ride in the cart while adults play a round or letting them hit some balls at the driving range or putting green. Encourage them in what they can do rather than what they can’t. Instead of focusing on all the rules of the game, make a rule to focus on your child’s engagement.

Based on their age, ability, and interest level, allowing kids to play two or five holes instead of a full nine or 18 can be a way to build their skills, keep the game moving, and stay focused on fun. Shortening the course by letting younger children start from the fairway or incorporating some silliness when frustration may mount (add a little soccer or softball in by kicking or throwing the ball into the hole when all else fails) can keep it light and leave them wanting to come back for more.

Several public area courses offer reduced pricing for young golfers at specified times. Both Raisin Valley and Legacy run specials that allow one child per paying adult to play free after 4 p.m. on weekends.

O

lder teenagers or collegeaged young adults—many of whom are considered junior golfers at local area clubs—have also shown an increased interest in taking up the game since the pandemic hit.

According to NGF data, adults ages 18-34 comprise one of the biggest segments of golfers at 5.9 million, and another 5 million indicate they are “very interested” in taking up the sport.

Swing into Summer continued...

PAR 71

YDG 5626

RATING SLOPE 67.5 112

PAR 72

YDG 6895

RATING SLOPE 72.7 129

This 18-hole public course is a hidden treasure. The River Raisin peacefully winds through naturally wooded terrain to offer challenging beauty at every turn. The reasonable length boasts tight fairways and rippling greens to test your mastery of the game.

The rugged landscape creates natural obstacles in a varying terrain. This course features 2 sets of trees for different skill levels. Our banquet hall is an excellent spot for golf outings and special occasions.

The Legacy Golf Club is an upscale public golf course with the conditions and atmosphere of a country club. The bent grass fairways and greens are immaculately maintained and five sets of tees provide the golfer with a choice for the degree of challenge.

A complete driving range, large practice putting green, and chipping green enable a fun-filled round.

Timberframe clubhouse and chapel - perfect for weddings for 200. Exquisite food/drink.

4057 Comfort Rd. | Tecumseh | 517-423-2050 www.raisinvalleygolfclub.com

7677 U.S. 223 | Ottawa Lake | 734-854-1101 www.playlegacy.com | info@playlegacy.com

Tecumseh Golf Club PAR 72

YDG 6632

RATING SLOPE 71.4 125

PAR 72

YDG 6207

RATING SLOPE 70.1 121

If you enjoy pristine daily playing conditions, championship layout, friendly atmosphere, and serviceoriented staff, then you will love this private golf club - built in 1948. The central focus is 18 holes of superbly maintained fairway and outstanding greens. A typical round takes 31/2 hours to play. We welcome all levels of golfers. Enjoy professionally prepared meals inside or on the patio. Non-members can order take-out.

The 18-hole Wolf Creek Golf Club is a public golf course that offers 4 sets of tees for different skill levels. Superb greens and fairways feature bent grass. Practice your swing at the driving range.

The beautiful Clubhouse features a wraparound deck/ porch overlooking the 9th hole. Relax while enjoying a hot dog and brew. Offering daily 9 and 18 hole specials.

Affordable rates.

5200 Milwaukee Rd. | Tecumseh 517-423-3930 | www.tecumsehgolfclub.com

6363 Burton Rd. | Adrian | 517-265-3944 www.playwolfcreek.com 59

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We rent equipment too!

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Generators

Both Tecumseh Golf Club and Hills of Lenawee offer private memberships that include children up to age 24 or 25, respectively. Tecumseh G.C. also offers a unique membership just for Tecumseh High School students. Raisin Valley, Wolf Creek, Green Meadows, and Legacy offer public junior memberships and some offer discount rates for college students as well as students under 18.

Those aged 60-70 played the most rounds of golf on average last year but the combined 2020 statistics point to a sport that is on par with families who want to find ways to play together.

Family Fitness Benefits

This is how we

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The physicality of football, basketball, baseball, and soccer is well known, but active families can assure a round of golf is an athletic game as well, requiring endurance, strength, balance, and coordination.

Research conducted at the Center for Health and Sport Science at the Rose Medical Center in Denver and reported by the New York Times, shows walking 18-holes covers roughly 5 miles in 3-5 hours. Carrying clubs while walking and playing a course will burn around 1,442 calories. Swinging a club uses almost every muscle group in the body and doing that about 100 times in a full round takes quite a bit of fuel on its own.

Not everyone wants or is able to make golf as physically demanding as possible, but more leisurely golfers will reap fitness benefits too. Even when golfers ride in a cart and play nine holes, the Center for Health and Sport

Science study found players still walk about one mile and can burn 410 calories in two hours, about four times more than would be burned sitting in front of a screen for two hours.

Family Bonding

While the pandemic wrought unimaginable losses in myriad ways, golf courses, one of the few businesses allowed to operate last spring, provided important outlets not just for fitness but for mental stress relief and family bonding. “Having that bonding time together, it’s nice because you’re not playing against each other,” said Legacy’s Shock. “You play against the course and you can just be together. Getting outside, especially after the year we’ve had, is so important to get some activity and share some smiles and laughs.”

Golfing with teens and young adults can be a fairly effortless way to connect during a time when children are gaining independence from their parents. In between shots, all kinds of relationshipbuilding conversations can happen while walking or riding without the stressors and distractions of everyday life interfering.

From the youngest family members to the oldest, simply taking in the nature surrounding a course helps clear the mind, relax the body, delight the senses, and enjoy time together with a shared activity.

In the challenging year we’ve all had, it’s important to be reminded of our strength and resilience through unity. Raisin Valley’s Velandra said they are “very appreciative” of all the new customers they have gained this past year, but they are also deeply aware that not everyone has been so fortunate. She said that in the spirit of community and giving back, they have purchased multiple gift cards from local businesses to help others get back on their feet.

In golf, as in life, it’s the follow through that makes the difference. n

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Jackson Antique Mall The building itself is an antique experience, the 1860’s Civil War building just lends itself to history and nostalgia. Since 1988, the Jackson Antique Mall has been a premier destination to hunt for pieces of the tangible past.

From the sidewalk outside, the large front widow acts as a stage to the show inside with an window-shopping ever-changing tivity, whimsy, crea of full e rienc expe and humor. The window display is an attraction in itself, a physical expression of the love and passion and dedication of its owner, Tim Bos. Once inside, three stories and 60 dealers beckon the hunt. Booths are ever-changing, cared for, and arranged. They are clean and they entice. This is an antique place

Featured Antique Shop

Story

everything has a

By Sara Hilton

for everyone — for the serious antiquer, the re-purposer, the vintage dress hunter, the trinket collector, and even the nostalgic wanderer.

“Today you can punch whatever you want into the internet while you sit on your couch, and it will show up, and you own it,” said Bos. “But you can’t get this on the internet. This is a passion for the unusual and the hard to come by. This is the thrill of finding, the thrill of the unknown. This is the element of surprise when you walk around the corner, and you see it, and all of a sudden you realize that this is exactly what you’ve been searching for all along.” n

b r o o k ly n

The Corner Cottage

107 Monroe St., Brooklyn (517) 938-8487 • W-Sat 10-5 Adorable shop with everything for home decor. Vintage, cottage, rustic, repurposed, interior design.

Beautiful displays and well priced.

grass lake

The copper nail

111 E. Michigan Ave., Grass Lake (517) 522-8514 • T-Sat 10-5 coppernail.org • Antiques, furniture, resale items, home accessories, jewelry, toys & more!

Accepting quality donations.

tecumseh

b r o o k ly n

IDK creative decor

146 1/2 N. Main St., Brooklyn (517) 938-8147 • Th-Sat 12-6 / Sun 1-5 • idkcreativedecor.com idkcreativedecor@gmail.com Artistic recreations, vintage finds home decor and so much more!

jackson

Jackson Antique Mall, inc.

201 N. Jackson St., Jackson (517) 784-3333 • M-Sat 10-5:45 / Sun 12-4:45 • 4 floors of collectible and antiques!

Layaways and dealer space available. Scan QR Code to visit website!

tecumseh

chelsea

Chelsea antiques

407 N. Main St., Chelsea (734) 475-7131 • W-Sat 10-5 / Sun 11-4 • chelseaantiques.net chelseaantiques@att.net We buy silver, gold and coins! Inspiring those passionate about vintage home and antiques.

jackson

resale depot

2390 Wildwood Ave., Jackson (517) 780-9099 • M-F 10-6 / Sat 10-5 facebook.com/resaledepot www.shopresaledepot.com Over 14,000 sq. ft. of showroom space, quality new/used merchandise.

tecumseh

Scan QR Code to vis it webs ite!

Jackson Antique Mall 201 N Jackson St, Jackson | 517.784.3333 | 517.206.6494 tim39092.wixsite.com/jacksonantiquemall | tim@timothybos.com  62

Antiques & Vintage on the boulevard

138 E. Chicago Blvd., Tecumseh (517) 301-4747 • M-Sat 10-6 / Sun 12-5 antiqueboulevard@yahoo.com Antique, farmhouse, mid-century modern, industrial, vintage, shabby chic.

DS Auction service & Antiques 5315 S. Occidental Hwy.,Tecumseh (517) 424-7653 • auctionzip.com dsauctions@live.com Auctioneer #4023 • Call or check Facebook for upcoming auction fun.

Buying/selling one item to full estates.

Hitching Post Antiques Mall

1322 E. Monroe Rd.,Tecumseh (on M50 at M52) (517) 423-8277 • Open Daily 10-5:30 www.hitchingpostantiques.com 8,000 sq ft of antiques, furniture, victorian items, oil lamps, military, dolls, toys, jewelry, banks, books...

Your guide to auctions, antiques, vintage, resale, and consignment shops

adrian

Apple blossom furnishing co.

123 E. Front St., Adrian (517) 295-3501 • M-Sat 11-5 Adrian’s newest boutique!

Antiques, vintage, furnishings, jewelry, home decor and local art.

Reasonably priced, artistically arranged.

chelsea

chelsea antiques mall

1178 S. Main St. (M-52), Chelsea Chelsea (734) 562-2190 • T-Sat 10-6 / Antiques Sun 11-5 • 41 vendor booths quality antiques, collectibles, Mall vintage farm relics, paintings, mid-century modern treasures.

manchester

River raisin Mercantile 138 E. Main St., Manchester (734) 649-2993 • W-F 12-6 / Sat 10-4 • riverraisinantiques.com Your source for local art, natural body products, candles, home decor, antiques, and Melissa & Doug toys.

tecumseh

tecumseh antique appeal 101 E. Chicago Blvd., Tecumseh (517) 424-2152 • M-Sat 10-5:30 Open 4th Sun. of every mo. 11-4 3,000 sq ft storefront of antiques, primitives, vintage collectibles, vintage and antique furniture.

chelsea

The Cottage Rabbit

115 W. Middle St., Chelsea (734) 562-2084 • T-Sat 10-5 / Sun 12-4 • thecottagerabbit.com An eclectic array of vintage, antiques, home decor, re-purposed and upcycled furniture, and ladies/children’s clothing.

milan

northern chicks

32 E. Main St., Milan (734) 508-6350 • M 12-3 / T,W,F 11-5 / Th 11-6 / Sat 10-4 / Sun 12-4 • Vintage farmhouse and cottage home decor. Artisan gifts, home furnishings, antiques & Made-in-MI products!

tecumseh

tecumseh coins

116 S. Evans St., Tecumseh (517) 423-7972 • tecumsehcoins.com TC teccoins@tc3net.com Dealing in old and collectible coins tecumseh along with a full line of supplies. coins “Coins, where art and history merge.”

clinton

12 Vintage Market

britton

adrian

Habitat for Humanity restore 1025 US 223, Adrian (517) 266-0746 Tues-Sat 10a-4:30p Free Donation Pickups.

The Store that Builds Homes!

clinton

12

2751 W. Michigan Ave., Clinton (517) 701-1005 • T-Sun 11-4 Vintage Over 8,000 sq ft showroom!

Market Refurbished vintage furniture, unique antiques hand crafted goods, home decor and inspiration!

o n s t e d / ro m e c n t r

simply found creations 9991 Stoddard Rd., Adrian (517) 467-5736 Jan-Feb: F & Sat 10-5 March-Dec: W-Sat 10-5 Upcycled, vintage & ReThunk Junk Paint by Laura • simplyfoundcreations@gmail.com

tecumseh

second chance consignment 100 E. Logan St., Tecumseh • (517) 424-2013 M-F 10-6 / Sat 10-5 • New and gently used clothing for the entire family at an affordable price! Name-brand designer wear and an array of furniture and decor to fit any budget!

Route 12 Vintage & more

1937 W. Michigan Ave., Clinton Route 12 (517) 701-1112 • Open April 1st F-Sat 10-5 / Sun 12-5 and more Offering antiques, retail and consignment. Vintage home decor, toys and collectibles!

VINTAGE

saline

the resale boutique

206 W. Michigan Ave., Saline (734) 295-3030 • Shop online 24/7 Th-Sa 12-5 • theresaleboutique.com theresaleboutique@gmail.com Specializing in casual everyday wear, jewelry, handbags, shoes & more! Open by appointment.

tecumseh

tecumseh trade center

9129 Tecumseh-Clinton Hwy., Tecumseh (734) 216-6010 • May-Oct Sat & Sun 10-5 www.tecumsehtradecenter.com Indoor/outdoor flea market. Arts and crafts, household goods, antiques, consignment booths & more!

Fleabay Resale

Fleabay

120 E. Chicago Blvd., Britton Resale (517) 902-5912 • W-Sun tomatopeck@aol.com We buy storage units - so there’s always something new. Great deals on antiques, primitives, collectibles, furniture and more!

dundee

ck antiques & restoration

141 Riley St., Dundee (734) 747-1318 • W-F 11-4 / Sat 11-6 • An eclectic array of antiques and vintage items in Downtown. Offering restoration of antique wood furniture and craft workshops.

tecumseh

another vice & company

101 W. Chicago Blvd., Tecumseh (517) 815-1270 • T-F 11-5 / Sat 10-5 / Sun 12-4 Home decor, refurbished furniture, vintage clothing, shabby chic, antiques and more! Fabulous gift ideas!

tipton

the french farm lady

5305 Michigan Ave., Tipton (517) 438-3575 • Open May-Sept. thefrenchfarmlady@yahoo.com Th, F, Sat 10-5 / Sun by chance Antiques, home decor, lavender bundles, and raw unfiltered honey!

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Story by Mary Kay McPartlin | Photos by Nanci Heiney

BUILDING ON THE PAST

Parker Orr

WHEN MARTHA AND JASON MILLER PURCHASED THE A U G U S T C O M PA N Y BUILDING IN O C TO B E R O F 2 0 2 0 ,

another opportunity to help keep your farm, business and home running smoothly. You can trust us to provide the highest quality FUELS, LUBRICANTS, and OILS at the fairest prices.

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517.423.6695 800.937.FUEL (3835) 4070 Allen Rd, Tecumseh lenaweefuels.com

they got a building that was ready to be just what they wanted it to be. What Martha wanted was a space for their neighbor Michaela Holdridge’s business Anthro Apothecary, and to have accommodations for outof-town family when they came for visits. “This has all evolved and changed into something good,” Martha said. “Everything fell into place.”

From the start, people in Tecumseh have been supportive of the Millers and the occupancy of a beloved downtown building.

“People were just happy to see activity,” said Martha.

The retail area had to be transformed from one storefront to two. “The building renovations took longer than we anticipated,” she said. Anthro Apothecary officially moved into the August Company Building and Suite in April. The second storefront is awaiting the perfect shop to take advantage of the space.

The Airbnb has welcomed guests since December 2020, not needing any work at all.

Bookings for the August Company Building and Suite have been steady since the opening. Martha has welcomed guests from all over. It’s a perfect location for girls’ nights out and for wedding parties.

While most people imagine an Airbnb as welcoming out of town guests, Martha is happy to see some of her guests live close by. “My heart goes out to locals,” she said. “They are able to use it, too.”

The appeal for the venue is both beauty and function.

Martha’s goal is to create a welcoming and comfortable space for travelers or local people looking for a quick getaway. She works hard to make sure everything is just right. “I want this to feel the homiest,” said Martha. “My goal isn’t to just do the bare minimum. I’m an all-in kind of person.”

Appreciative that only minor tweaks were needed for the second-floor lodging, Martha enthusiastically shares with everyone the reason the space is so beautiful.

The first-floor retail portion of the building was home to The August Company,

The August Company building is now open for overnight stays a florist and gift shop run by Phil Karner and John Damelio for many years. The second floor was home for Phil and John. Following Phil’s death in January 2019 and John’s death in 2007, the couple left behind an exquisitely designed living space.

Martha gives credit to the two men when guests compliment her on the comfort and functionality of the secondfloor apartment. “I didn’t really do any of it,” she said. “It was already beautiful. It had so many details I would never have thought of.”

During the renovations it also became clear what the name for the building and business should be when Martha’s children would always ask if they were going to work at the August Company. She knew then that August Company was the perfect name. “We wanted to keep the name. It has a legacy, history and a presence,” said Martha. “We can give them the honor and the credit. Now we get to share how beautiful this is.”

The August Company Building & Suite theaugustcobuildingandsuite@gmail.com 128 E. Chicago Blvd, Tecumseh   517.759.9043 Find them on Airbnb.com

Relax.

Refresh.

Recharge.

Travellers will be welcomed at our independently owned inns, B&B’s, cottages and cabins. Whether in town, on a lake or in the woods, you’ll find these accommodations cozy, welcoming and affordable.

Find us on vrbo.com

Affordable, newly renovated 60 room hotel.

Large suites and jacuzzi rooms available.

Pet friendly.

Tecumseh INN

The Tecumseh Inn

(734) 777-1576 1445 W Chicago Blvd, Tecumseh

greenleafmansionbnb.com 

Find us on airbnb.com 

Elegant B&B with a

Spacious 2bedroom loft

5 star flair! Outdoor tea

in a renovated historic

room, gardens, gourmet

bldg downtown. Elegance,

breakfasts prepared by

comfort and amenities

a professional chef.

make for a “tastefully delightful” experience!

The

Greenleaf Mansion BED AND BREAKFAST

The Greenleaf Mansion (517) 467-6620 | 247 S Main St, Onsted

The August Co Building & Suite (517) 759-9043 128 E Chicago Blvd, Tecumseh

theclintoninn.com 

heartwoodplace.com 

Overnight lodging in this

Four rooms, each with

historic 3 story hotel.

their own private bath,

In-house restaurant and

and beautiful wooded

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scenic view. Breakfast

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served too!

The Clinton Inn

(517) 507-5777 104 W Michigan Ave, Clinton

evanslakeresort.com 

Heart Wood Place

(517) 265-3550 3723 Wisner Hwy, Adrian

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Overnight or extended New owners. Newly

stays. Comfy beds,

renovated 1-4 bed

satellite TV, 10ft ceilings,

lakefront cabins.

kitchenettes, wifi...stay

Kitchenettes, boat/kayak

the night above the town!

rental, swimming, fishing...

Evans Lake Resort

(517) 662-0297 1237 Michigan Ave Tipton

Union Block Collection

(517) 902-6065 112 W Chicago Blvd, Tecumseh

blissfieldbandb.com 

Find us on airbnb.com 

Come and experience the

Rent entire 1,200 sq.ft.

world at this themed bed

apartment. Nightly to

and breakfast inn.

long-term stays. Fully

A romantic getaway or

furnished, 2 bed, extra large

to just get away.

great room, rooftop patio.

Blissfield Bed & Breakfast

(517) 486-2878 420 W Adrian St Blissfield

Vintage Boulevard Suite

(517) 301-4040 139 E Chicago Blvd Tecumseh

Vintage Boulevard

SUITE

Reserve your stay in one of these local overnight accommodations.

65

Layers of flavor

2020 TOP BAKERY

tecumsehbakery.com | 115 s. evans st., ste 200, tecumseh | t-sa 7am-12:30pm | 517.301.4664

Scott Campbell, Agent 502 E Chicago Blvd Tecumseh, MI 49286 Bus: 517-423-3820

Like a good neighbor, State Farm is there.® Individual premiums will vary by customer. All applicants subject to State Farm® underwriting requirements.

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STRA

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Story by Sara Hilton Photos by Hailey Hilton

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REMEMBER THIS “OUTDOORS WE ARE CONFRONTED EVERYWHERE WITH WONDERS; WE SEE THAT THE MIRACULOUS IS NOT EXTRAORDINARY, BUT THE COMMON MODE OF EXISTENCE. IT IS OUR DAILY BREAD.” -WENDELL BERRY

It’s garden season on Strawberry Blue Farm. Dewy summer mornings are now spent weeding and picking before the sun is too hot. The sheep and goats and chickens gather at the fence to watch me work, bleating and baaing and clucking, hoping for treats. They know good things come from the garden. The hens especially love the tomatoes. When it is time for canning, I pour giant bowls of juicy leftover tomato skins and innards into the hen’s pasture.

There is always one hen who gets mean. She viciously pecks at the others and then, in a frenzy, grabs one chunk of a dirt-covered tomato in her beak and waddle-runs to a corner. There, she suspiciously guards her scrap while the others feast together on a pile of food larger than they could eat in a day. I get where she is coming from. I’ve sat in many of my own corners, guarding my own measly scraps, so worried about getting what’s mine, that I miss the point. I miss the feast. I only have scraps if I’m only looking at the scraps.

There is something about being forced outside to chores and being in the dirt that seems to pull me out of that scraps doctrine.

In the summer, the garden is a doctrine of abundance and miracles. The garden testifies to the real feast.

Here is a place where I tucked a seed into the soil on a cold day. Like a prayer, I don’t understand how it works, how the plant unfolds. It seems impossible, but graciously the growth is not resting on my belief or understanding. Somehow the summer bounty arrives, and we feast on crisp green beans and crunchy fresh corn. We stand in the garden popping cherry tomatoes into our mouths, the skins bursting forth warmth that tastes like the sun. It doesn’t make sense.

Here is a place that just months ago was a barren, empty land and then suddenly, there is more than enough. There is food to eat to our fill, food to share. There are root vegetables to store for the winter so that the buttery squash and starchy potatoes will be there to warm us when the world does not.

Even then, on the coldest days, when it is easy to retreat to a doctrine of scraps, these piles of nature in my basement still testify to these summer days. “Remember this,” they say. And then, the memory of summer and the garden is there, and I remember that the warmth and bounty always return in an unbroken promise. I know that the cold will always dissipate, and I know that I have enough. n

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