Good News November 2021

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November 2021

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GOOD NEWS

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November 2021

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GOOD NEWS

Remember When Inman ’ s Restaurant

Inman’s Restaurant was a legendary fine dining establishment in this area for 53 years, located along the banks of the picturesque Kalamazoo River in Galesburg. From 1929 through 1982 Inman’s was a popular destination because of its ideal location on E. Michigan Ave., midway between Kalamazoo and Battle Creek, along the main drag of U.S. 12, which at that time was the busty main road between Detroit & Chicago. Full lunch and dinner menus were served daily Tuesday throughSunday. Saturday evenings offering music and dancing, and on Sunday the “Buffet Royal” that drew people from all over the state and beyond. The lunch menu featured, The Galesburger along with a full selection of other sandwiches, plus the “Do-Your-Own-Thing” salad bar. For starters, Inman’s offered Gulf Shrimp, Chesapeake Bay Oysters, escargot in mushrooms caps and baked French onion soup - a perfect way to start your dining experience. Inman’s served many delicious seafood, beef and fowl dinner entrees, including roast prime rib and roast Long Island duckling. Dinner included trips to the salad bar and to the continental buffet, with its choices of salads, relishes, fruits, vegetables and other specialties, one of the first of its kind in the state. Meals also included choice of potato or vegetable and home-baked rolls. They also offered a great wine selection to accompany each meal. The Sunday smorgasbord, “Buffet Royal,” was a popular family at-

traction for many years, featuring all-you-can-eat corn-fed beef, ranch fried chicken, baked ham, potatoes, baked beans and home baked biscuits. In addition, guests could visit the Continental buffet and make a stop at the luscious salad bar. If you saved room for dessert there were pastries to choose from or you could even make your own sundae. Inman’s ran a “First Nighter Special” in conjunction with the Barn Theater during the summer stock season, allowing patrons to enjoy dinner and a show. Founders of Inman’s, Fred and May Inman, a Chicago couple, bought the property from Mr. & Mrs. Ben Mead, who purchased the small farm in 1912. The Meads converted a barn on the property into a lunchroom in 1924 when they built a tourist park on the north bank of the river. As was common at that time, Fred and May Inman lived upstairs

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above the restaurant. Good food was what Mrs. Inman served and she directed the operation. What began as a lunchroom with a couple of gas pumps outside, continued to expand as business grew and eventually obtained a beer license. A liquor license was granted to Mrs. Inman in the 1950’s, which occurred after her husband’s passing. The liquor license was granted from Charleston Township for the half of the building located in that township. The building was partially located in the city limits of Galesburg, which was a dry community, while the rest was located in Charleston Township, which allowed liquor. Some tables in the restaurant were located on the dry side and others on the liquor side. They eventually resolved this issue when the restaurant expanded on the Charleston Township side, converting the small part in Galesburg to a restroom and coatroom.

Inman’s was a place to celebrate, many chose Inman’s to celebrate on holidays, graduations, proms, birthdays, first dates, anniversaries rehearsal dinners, weddings and other special occasions. May Inman sold the business in 1953 at the age of 72 to three local businessmen. Andrew Lavene eventually gained full ownership and grew the restaurant to seat 600 under his direction during his 20 years as the owner. Lavene sold the business on February 1973, to the Galesburg Management Corp., which included Joseph Bogart, Paul Finchem, Paul Kleis, William Western and Robert Copeland. All of them had backgrounds in the food industry. Glen Sommers managed Inman’s for the new ownership. Lavene continued to run the central buying and billing for Inman’s out of his restaurant and motel management company office, located in Kalamazoo, where he managed the food service for a handful of Holiday Inn’s. Inman’s reputation for its fine dining had grown through out the Midwest before it burned to the ground January 16, 1982 on a very cold windy night. The fire was blamed on a clogged chimney. Unfortunately, it was never rebuilt. Information gathered from Kalamazoo Gazette 2/5/73 & 5/1/84, the Greater Guide January, 1975 edition and the Vanished Kalamazoo Facebook page. Jackie Merriam

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November 2021

GOOD NEWS

Winterize Your Lawn If you haven’t already done it, be sure to feed your lawn with Lawn Winterizer soon. Your lawn’s fall feeding is the most important meal of the year because it feeds grass roots, helping the plants survive the winter. Fertilome Winterizer is the best lawn food choice because it has the trace elements and nutrients needed to promote a thicker, greener lawn next spring. When the snow finally disappears from the lawn in March, many homeowners are dismayed by the mole damage to their lawns. When the ground is not frozen under the security of deep snow, moles begin to plow up your favorite turf. To avoid winter mole damage to lawns and flower gardens, I suggest applying Repellex Mole Repellent soon. I have found one application of Repellex gives me four to five months of mole relief in our yard. Now is the time to cut down all dormant perennial flower and leaf stems that have turned from their normal green. Leave stems six inches

tall to help catch and hold snow. Next, and most important, feed perennial plants now. The following is George’s fertilizer that works very well in his perennial gardens. Mix well in a half bushel size container ½ bag of Dairy Doo organic composted cow manure, one cup of bone meal, one cup Myke’s Mycorrhizae and five cups of Plant Tone. Apply one cup of the mix around each medium size plant. Scratch in three inches deep. This is a sure formula for healthy, strong blooming perennial plants next year. This is also the best time of year to fertilize deciduous shade trees. In November before the soil freezes, trees expand their root systems and store up energy for next spring’s growth. Homeowners who value their trees should care for them this autumn. I recommend using Tree Tone fertilizer around every tree. This is my proven method: pour one-half cup of Tree Tone in holes two feet apart under the tree. Drill feeding holes in three circles, one at

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the drip line, one five feet beyond, and another five feet inside the drip line. For oaks and nut trees, begin with the circle of feeding holes at the drip line and work back to the tree trunk. Use a tree feeding auger attached to a cordless drill to speed up the task. After feeding trees, irrigate them with two inches of water. Feeding rose bushes in late autumn is the secret for more vigorous plants and blooms next season. Fertilize rose bushes the first week in November with one-third cup Super Phosphate and five pounds of composted cow manure. Cultivate this mixture in three inches deep around each rose bush. Now is the time to begin applying rabbit and deer repellents to plants susceptible to winter feeding. Many of you have seen deer damage to landscape and native plants increase tremendously. Both deer and rabbits begin to browse on woody plants

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after the first hard frost. I recommend Repellex Deer and Rabbit Repellent to protect valuable plants. Repellex can be purchased in a premixed sprayer or as a concentrate and applied with any compression hand sprayer. For best protection, spray now, in mid-December, and again in February. Whenever you have gardening questions, feel free to come to Wedel’s Nursery, Florist, and Garden Center, your twelve-month horticultural center. Just because the gardening season is mostly over doesn’t mean that we’re closed! Our experienced Michigan Certified Nursery Specialists and Master Gardeners are always happy to help you any day, any season. Terrie Schwartz Wedel’s Nursery, Florist & Garden Center

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while others were dressed for success on their way into work. As I was sitting in the parking lot enjoying a steaming cup of hot tea, I couldn’t help but notice the excitement on the faces of the many patrons as they walked out of the local Starbucks clutching their morning cup of Joe. It’s no secret that coffee contains caffeine, which is not only addictive, but can help people feel less tired, increase energy levels, burn fat by jump-starting the body’s metabolism, and improve productivity and brain function—including memory, mood, reaction times, and general mental function. I know as a tea drinker in America, I’m in the minority on this and every other morning. People in America drink three times as much coffee as tea. I’ve also found many other interesting coffee statistics to share with you:

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• Coffee is the most popular beverage in the world! • Americans are the leading consumer of coffee in the world. • About half of the people in the U.S. over the age of 18 drink coffee everyday. • The number one state in the U.S. for drinking coffee is New York. • The city that drinks the least amount of coffee is Detroit, Michigan. • People over the age of 70 drink the most coffee per capita, followed closely behind by those aged 25-29. • 35% drink coffee black. • Folgers is the leading brand of regular ground coffee by a wide margin in the U.S. • Starbucks is by far the largest coffee house chain in the world in terms of revenue. In the days after the drama that the power outage created, I found myself

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appreciating and relishing the fact that I only had to stumble down the short hallway to my kitchen to reach my morning fix. -Jackie Merriam

Art & Photo Courtesy of Bridget Fox

Graphic Designer: Lauren Ellis Editor and Publisher: Jackie Merriam (269) 217-0977 - goodnews.jackie@gmail.com Like us on Facebook! This publication does not specifically endorse advertisers or their products or services. No part of this publication may be reprinted or otherwise reproduced without the written permission from the publisher.


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November 2021

GOOD NEWS

THANKFUL FOR YO

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November 2021

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In Search of our Super-Powers A Mother and Daughter Adventure Series

November Mood-Lifter Jane: Fresh paint is the most underestimated mood-lifter on the market. If anyone who is feeling low has tried shopping or alcohol or fresh nail polish and yet, has not applied a new coat of paint to a dingy wall, they have not encountered bliss. Even caffeine won’t wake me up in the morning like the Buttercup Yellow in my hallway. After floating in mellowness down the passage, I emerge into my living room of Summer Sky Blue. The gloomiest November clouds are no match for blue walls. When I purchase paint, I am actu-

ally buying a personal environmental upgrade. Here’s an example of what I mean. Among the house, the garage, and the shed, our home has six exterior doors. Five of those doors are painted with distinct, hand chosen colors: Plum Passion, Spanish Paprika, Autumn Sage, Honeydew, and Colonial Blue. The sixth door, which is on the shed, is exuberantly decorated with all five of the other colors in a fanciful cascade of ivy leaves and berries. Each of my doors open out to different views so, why shouldn’t they have different vibes?

A visiting friend asked me, “What ever made you paint all the doors different colors?” I didn’t need to think about the answer. “It was a moment in my life. I knew that change was happening and decisions needed to be made. These colors were my first choices, my first steps, that led me out into a world of inevitable adventures.” I paused, remembering the energy of that time. “And, the old white paint was pretty dinged up. Good color hides a lot of imperfections.” Ellen: Michael and I are one month into what will surely be many years of home renovations. The bungalow we purchased is charming but in need of some updates. My parents offered to come help with some of the initial projects; a promise we gratefully accepted. As the men grabbed hammers and started to attack the garage siding, my mom turned to me. “So where do we start? Gardening? Basement wallpaper?” “Painting,” I said, watching her eyes light up. “The whole upstairs needs it.” “Ooo! What color?” “White.” The light dimmed a bit. “Just white; it’ll make the space look bigger.” At Ace Hardware we acquired not only two buckets in a shade called

Linen but, somehow, a small canister of nameless gray-blue paint my mom found on sale in the “mistakes” pile. “You’ll figure out where it goes,” she promised me. “Buy the paint and the right place will show itself.” “Okay…” I said doubtfully, “…but I really only want white upstairs.” Two weeks and a LOT of painting later and sure enough, the place has chosen itself. “The blue looks cute,” my sister agreed on a recent visit. “I wouldn’t have imagined it there but, it makes sense.” She’s right--it’s a vibe. The paint color doesn’t have a name though: it was just a mis-mixed shade. Maybe Inevitable Blue? Ellen Radke and Jane Knuth

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November 2021

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The top books published this month that librarians across the country love

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November 2021

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Vintage Tiki

A From the repeal of Prohibition to the rise of Counterculture, Tiki bars, Tiki restaurants, and Tiki lounges established themselves as fixtures of American nightlife. Patrons could deck themselves from head to toe in Tiki-themed attire. Homeowners could turn their houses into Tiki grottos. Hotels, apartment complexes, movie theatres, and stores incorporated Tiki into their design and décor. The building blocks of Tiki pop culture greeted the first explorers on the shores of South Pacific islands in Polynesia and Oceania. Great carved statues of ancient deities made lasting impressions on those seeing them with fresh eyes. In Māori mythology, “Tiki” is the name of the first man. Residing on Easter Island, or “Rapa Nui”, are some of the most iconic figures in Tiki culture. Hewn from volcanic rock, these massive images gaze upon the Pacific with deadpan countenances. Historians know little of their origins or the reasons behind their creation, yet their faces are still familiar to Tiki aficionados worldwide. In late 1933 Ernest Raymond Beaumont-Gantt, (who would later change his name to Donn Beach) opened Don the Beachcomber. This Polynesian-themed restaurant in Hollywood, CA served Cantonese cuisine. Donn based the accompanying tropical cocktails on traditional rum punches. The décor featured rattan furniture, flaming torches, carved Tiki statues, and masks. The restaurant was a success and imitations soon followed. Not long

after eating at Don The Beachcomber, Victor Jules Bergeron opened Trader Vic’s in Oakland, CA. Between them, Donn and Vic invented a long list of exotic drinks. Many of these concoctions remain famous today, including the Mai Tai, the Scorpion Bowl, the Pearl Diver, and the Zombie. Upon returning home from the South Pacific theatre at the end of WWII, American GIs brought with them souvenirs from shore leaves and tales of the welcoming hospitality of the islanders. One such GI was James A. Michener, who recorded his experiences in the 1948 Pulitzer Prizewinning Tales Of The South Pacific. Later made into a Rodgers and Hammerstein musical, South Pacific premiered in 1949 to rave reviews. In 1947, Norwegian adventurer Thor Heyerdahl captured the world’s imagination when he embarked on an expedition in a hand-built Pacific Islander-style raft. To prove the possibility of long oceanic voyages by pre-Columbian peoples, Heyerdahl sailed his Kon-tiki from Peru to the Tuamotu Islands, a distance of some 5,000 miles. The Tiki craze also generated its own soundtrack, a musical genre known as Exotica. A fantastical combination of orchestral jazz and tropical nature sounds, Exotica employed unusual instruments such as congas, bongos, bamboo sticks, Chinese bell trees and Japanese kotos. Some wellknown albums include Les Baxter’s Ritual of the Savage, Martin Denny’s Exotica, and Taboo and Taboo 2, by Arthur Lyman.

B Tiki’s popularity peaked in the late 1950’s and early 1960’s, a time marked by Hawaii’s inauguration as our fiftieth state in1959. By the end of the 1960s most US cities boasted at least one Tiki bar. Among these was Kalamazoo’s own Tur Mai Kai on Westnedge. As the 1970’s dawned, Tiki culture waned, a victim of its own success. Over-exposure had rendered it passé. Bars shut their doors, façades crumbled, sarongs got pushed to the back of the closet. But the grimacing Tiki gods were not quite ready to relinquish their hold on the cultural imagination. Near the end of the last century, Tiki pop culture, now burnished with the patina-ed appeal of nostalgia, revived. 1995 saw the rise of Tiki appreciation sites on the internet and the first Tiki convention, Exoticon. In 1998 Jeff “Beachbum” Berry began releasing drink books, such as his Grog Log. The interest in craft cocktails inspired attempts to recreate “authentic” Tiki beverages using fresh ingredients in place of the pre-made mixes that had become standard in Tiki’s waning years. In 2000 Sven

Kirsten published his influential The Book of Tiki, a celebration of Tiki art and architecture. New Tiki bars and retro-Polynesian themed restaurants sprang up and the Tiki revival was on its way. Today, the idea of a mini vacation in a Tiki mug continues to appeal. Bamboo furniture and a scowling idol can still evoke images of exotic, sundrenched shores. Colleting spans a gamut of items from mugs and masks to swizzle sticks and sundresses. A few dollars will start a collection of matchbook covers from vintage Tiki bars. A few thousand might buy you a larger-than-life-sized carving of a Tiki god from one of those same bars. Escape is still the name of the Tiki game, and who doesn’t need a little escape every now and then? Bridget Klusman Owner, Retro Estate Sales https://retroestatesales.wixsite.com/retroestatesales A. Vintage Rapa Nui swizzle sticks B. Vintage Tiki figures at CottageUP in St. Ignace

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November 2021

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Relationships

Holiday’s Come in All Shapes and Sizes The holidays are right around the corner. This can be a time of joy and happiness, but it can also be a time of emptiness. Stress and anxiety can rear its head during the holiday rush as well. We all need to ensure that we are taking time to recognize our own emotional capabilities as we head into the holiday season. Additionally, if we are prone to be happy, singing holiday music, and decorating with glee, we need to recognize that not everyone is feeling the sensational

holiday spirit. Holidays come in all shapes and sizes. The feelings of grief and loss can manifest as the holidays get closer. This is especially true if it is the first year of not having that person around to celebrate with. Family traditions can sometimes change without certain people at the holiday table. If there has been a recent divorce the holidays may look different too. Embrace the changes while remembering those that you love,

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thinking fondly of their memory, and laughing about the good times you’re shared. During the hustle and bustle, the shopping, decorating, wrapping, cooking, entertaining, and parties you may feel that there is not enough time to take care of your needs. Your emotions could potentially be all over the place, and you may feel tired and on edge. If you are noticing changes in your mood and emotions make sure to take time for yourself. Try

and do a little each day instead of everything all at once. Make time to connect with a friend or go for a run. Slow down and enjoy each moment. Look for something to be grateful for each day. Take time to throw on your favorite music and dance around the kitchen. Make the most of your holiday season with the ones that you choose to surround yourself with. Setting boundaries for yourself during this time can allow you to find more holiday cheer and less stress and mental fatigue. Sometimes people have high expectations of the holidays and are let down when those expectations aren’t met leading to sadness or depression. Try to set lower expectations and let whatever happens happen. Setting lower expectations will allow you to feel less pressure during the holiday season and in turn, feel more connected to your loved ones. Take time to be in the moments to enjoy the time you have with your family and friends. Power down your devices or put them in another room to be less apt to pick them up causing you to disengage. If you are struggling, remember you don’t have to do it alone. There are mental health providers that can assist you in finding your own personal success and help you through your grief, loss, or stressors. It is okay to say to yourself that you need a little extra help in dealing with emotions. Julie Sorenson M.A.,L.P.C.


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November 2021

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Parenting

Fall Is Like A Sad Goodbye November reminds me of the brilliant yellows, reds and oranges of the leaves that no longer produce chlorophyll. The bold colors of the dying leaves are nature’s gifts to the world. There is beauty in the next chapter. But sometimes the transition into fall is difficult to breathe through. The mess on the yard, the stains on the sidewalk, and the extra chore to always have layers or change the closet to winter clothes can be dreadful. Imagine treating change as neither good or bad, and dealing with the reality that simply everything changes. Unfortunately, the realities of the past few years are a devastating change in the lives of our family and friends. A recent study from the University of Washington’s Institute for Health Metrics and Evaluation estimates 900,000 people in the U.S. have died from COVID-19-related illness. Now, you may think, more numbers? More sad news? Have we become immune to the people behind those numbers? We simply can’t look away when death touches our lives. We can choose to ignore sadness and grief, but emotions will express themselves. Emotions are real and

fundamentally part of the human experience. They appear in how we talk and how we consume. I see sadness in yelling, sharp words, procrastination and irritation, the use of alcohol or substances, and in avoiding our loved ones. How else do we find our way through losing someone? First, we must come to accept that humans must express. A funeral, celebration of life, wake, sitting shiva, or a burial ceremony help the living say goodbye and experience their feelings. The only way to “deal” or “manage” emotions is to experience them; to give the emotion time to take ahold of us, do what it needs to do, toss us up, pin us on the floor, stomp on us even and then throw us back into the wind. There is no way through emotions except straight on. At the end of moving through a tempest, the emotions are less likely to appear and take less of a hold on our lives.

What else do the living do to experience the sadness, grief, or mixed feelings for the deceased? Often people have a place to visit the departed like a grave or mausoleum. People have a ceremony to spread the person’s ashes or place

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an urn with ashes on their mantle where they can remember the person. We keep photos and mementos to remember; we write poems and tell stories. Many of us can glance at ourselves in the mirror to glimpse the deceased in our own eyes, smile, and hair. These events and items help us through the emotions. If we have conflicting feelings like “she is no longer in pain” and “he wasn’t in my life very much,” or “she always chose men over me and my sister” and “his family never treated us well,” other emotions jump on board. To support your loved one who is sad, angry, or acting out, encourage these rituals

and moments to share feelings. Do not push the feelings away or try to cheer the person up. Feelings are to be experienced, even if unpleasant. And because change is inevitable, unpleasant feelings will pass. The full color palette of life will return if only anew. Sheryl Lozowski-Sullivan, M.P.H., Ph.D Alexander W. Sullivan, B.A. Alec is a Master’s of Social Work candidate at Wayne State University and Senior Program Manager, Ingham Community Health Center.

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November 2021

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to feature local artists

Take a walk through each festively decorated room of the W.K. Kellogg Manor House this holiday season and round out your shopping with treasures from local vendors. Visit the Holiday Market for self-guided tours and shopping from noon to 5 p.m. beginning on Saturday, Nov. 20. Weekend shopping will continue on Nov. 27 and Dec. 4, 11 and 18, all Saturdays. The market also will be open from noon to 5 p.m. Friday, Nov. 26. The holidays are a special time ofAyear at the W.K. Kellogg Manor House. Each room is creatively decorated by Manor House staff and volunteers, with local artists and artisans selling unique and handcrafted gifts throughout the house. Self-guided tours run from noon to 5 p.m. and are concluded with hot spiced tea. Docents are on site to answer questions about the estate and W.K. Kellogg’s former summer home. Admission to the Holiday Market is $5 (free for members, students, and children under 5 years old). Sip and Shop is a free event, scheduled from 6:30 to 8:30 p.m. Wednesday, Dec. 1. Stroll through the beautifully decorated Manor

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W.K. Kellogg Manor House Holiday Market

GOOD NEWS

to tour independently year-round or with a docent by appointment.

About the Kellogg Biological Station

MSU wine and tea House for an evening of shopping wares from local artists and vendors. This is your best chance to get oneof-a-kind gifts before they are gone! Enjoy a glass of our MSU Wine while stopping, with an option to purchase a bottle or two. A cash bar will be offered as well. The W.K. Kellogg Manor House is located at 3700 E. Gull Lake Dr., in Hickory Corners. To learn more, visit conference.kbs.msu.edu. Direct questions to the Manor House at (269) 671-2160 or conference@kbs.

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About the Manor House

Built in 1925-26 on the highest point overlooking beautiful Gull Lake, the Manor House was once the summer home of W.K. Kellogg. The Manor House’s mission is to share with the public Kellogg’s legacy of philanthropy as well as information about the research undertaken at the Kellogg Biological Station. The Manor House hosts special events to further support KBS’s research and education mission, and is available

As MSU’s largest off-campus educational complex, KBS has put its land-grant values into practice for nearly a century, providing the public with examples of science’s crucial role in sustaining natural and managed communities. KBS students and faculty work to understand and solve real-world environmental problems for a better tomorrow. To learn more, visit kbs.msu.edu. Earrings made of holly leaves from Daisy Art Bottles of Michigan State University wine and bundles of tea

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November 2021

GOOD NEWS

Christine Hassing-Local Author, Mentor & Inspirational Speaker

A client of mine heard Christine Hassing give an inspirational talk and felt she was someone I would be interested in talking with. I did a little homework and was amazed at all she was doing. Christine is a published author, a leadership development mentor, inspirational speaker, passionate advocate for animals as healers and much more. When I interviewed Christine for this article, what struck me most were Christine’s gifts for listening and her insightfulness, which made it easy to open up to her about my Mother having Alzheimer’s. As I shared our love and connection, her simple words were powerful and validated what I know in my heart – “Souls don’t need words to communicate.” Christine published her first book, a memoir, “To the Moon and Back to Me: What I learned from Four Running Feet,” in 2016. Christine’s book describes a marathon runner’s jour-

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ney toward acceptance of the physical loss of her beloved family member, a dog named Roo, and acknowledges the powerful, ongoing emotional connection that can continue to be shared with someone after their physical loss. This book is also about moving beyond past hurts, learning forgiveness, and discovering meaning and messages in nature that help us embrace life’s sorrows and beauty. Motivated to help others capture their own extraordinary narratives, Christine began volunteering at a local Hospice writing patient life stories. Christine then assisted a friend with terminal cancer in writing legacy letters this friend could leave for her children. It was shortly after the passing of Christine’s friend, and while earning her MA in Organizational Leadership, that Christine’s path intersected with a veteran and his service dog. This encounter encouraged her to write her next book, Hope Has a Cold Nose. This is a compilation of twentythree stories of how hope, dignity, and healing were found with the aid of service dogs for veterans experiencing P.T.S.D. Or, as Christine likes to reframe it as pain, trauma, sorrow, despair in the hope of en

couraging awareness, un- conditional listening, and compassion. “HHCN” is for veterans, for dog lovers, and for anyone who seeks inspirational stories of hope. In addition to her writing, Christine is also a self-employed leadership mentor. Using twenty-six years industry experience and a holistic approach, she coaches individuals and teams to be transformational change agents for their organizations, their communities, and within their own personal lives. When not writing, mentoring, or facilitating “How to Write a Story of Your Life” workshops, Christine enjoys time spent with her husband and their four-legged souls, Ginger & Kutana.

“To the Moon and Back to Me: What I learned from Four Running Feet” is available at Amazon.com and Barnes&Noble.com. An eBook / Grief Companion Toolkit is also available (see website). “Hope Has a Cold Nose” can be purchased locally at Michigan News Agency or online at Amazon.com, Barnes&Noble.com and at Balboapress.com. Good News…Christine has joined the Good News Team to inspire readers to lead a hope-ful life. Look for her inaugural article in this publication! For more information visit her website christinehassing.com. Feel free to contact Christina via email at ckhred30@gmail.com. Jackie Merriam

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November 2021

12

SCIENCE & ART COMBINE

GOOD NEWS

AT THE KALAMAZOO INSTITUTE OF ARTS

The exhibit, Reforestation of the Imagination by Ginny Ruffner, is a unique installation that fuses fine glass blowing, augmented reality (AR), and drawing. For this special presentation, Ruffner and her collaborators developed an AR app so that viewers can explore a new landscape using their phones and tablets. This reality-

bending presentation is the artist’s imagining of a gloriously complex and colorful alternative environment. Viewers initially encounter a seemingly barren and bleak environment of tree stumps, but in the artist’s reenvisioned reality and using AR, the trunks grow unique appendages of mythical florae. Some of Ruffner’s creations whirl and flourish with human interaction. Reforestation of the Imagination not only challenges society’s notions of reality and fantasy, concrete and abstract, desolation and hope, but it also calls attention to current ecological issues. Don’t miss this chance to explore

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the intersection of art and technology at the KIA with family and friends through December 5th! A full-color catalogue enabled with AR coding accompanies the exhibition, so visitors can also experience some of their favorite innovative flora technology at home. Ginny Ruffner (b.1952) is an artist best known for her elegant sculptures and mastery of glass techniques. Ruffner currently resides in Seattle, Washington where she moved in 1984 to teach at the influential Pilchuck Glass School, co-founded by Dale Chihuly. Originally a rustic summer camp for artists nestled in the foothills of the Cascade Mountains; Pilchuck is now a world-renowned glass school. Ruffner’s work is in over forty museum collections including the Metropolitan Museum of Art and the Renwick Gallery, and

she has produced numerous public art commissions. She was the subject of an award-winning feature length documentary, “A Not So Still Life” in 2010, chronicling her artistic journey after a life altering, physically debilitating car accident. Ginny Ruffner: the Renwick Gallery of the Smithsonian American Art Museum organizes Reforestation of the Imagination. Generous support has been provided by the Smithsonian American Women’s History Initiative, Elizabeth and James Eisenstein, Ed and Kathy Fries, Shelby and Frederick Gans, James Renwick Alliance, Colleen and John Kotelly, Betty and Whitney MacMillan, Jacqueline B. Mars, Kim and Jon Shirley Foundation, and Myra and Harold Weiss. The C.F. Foundation in Atlanta supports the museum’s traveling exhibition program, Treasures to Go. Support for this exhibition is provided also by ArtBridges. As one of the leading arts organizations in Michigan and the Midwest, the mission of the KIA is to promote and cultivate the creation and appreciation of visual arts. Through the museum, the collection, fine arts library, Kirk Newman Art School, programs, events, and the Gallery Shop, where we believe art is for everyone. Visit KIARTS.org for more information.

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November 2021

GOOD NEWS

be ART ful

Taking chances, being unpredictable, exploring options and having confidence to showcase your creativity is something I have learned to be comfortable with. As an artist, it is ok to not conform to what is expected, but rather dazzle with the unexpected…captivate your audience. It can be beneficial to keep learning and trying new avenues of experimentation for ideas that can be adapted into your own work. Keeping an open mind and open eyes to what is around you becomes yours for

the taking. I always say; inspiration is everywhere and art is for everyone! This month I have intentionally chosen an art project that is unconventional and takes a little while to create. I want you to appreciate and give yourself permission to enjoy your moment of creativity. It can be so easy to get swept up in the busyness of the festivities if we let it or get overwhelmed with our to-do list. It really is important for all of us to have “me time” during this active holiday season.

Supplies needed: magazines . scissors . bone folder . paint brush . mod podge . hot glue . ring blank . super glue Step 1. Find magazine pages that appeal to you. If utilizing more than one magazine, be sure the pages are the same size. Take one page and fold in fourths lengthwise, then cut out the four equal sections. Each of those will then be folded into fourths lengthwise as well. One page will give you four strips. Repeat this step until you have lots of long folded magazine

strips. A bone folder will give the edges a sharp crease and will compact the strip. You will need 2 or 3 strips for a ring, 35 for a coaster and around 100 for a bowl. Step 2. Start by rolling tightly one end of your folded magazine strip and keep rolling until you reach the opposite end. Secure with hot glue. Choose another strip and glue it next to the end of the previous section. Keep doing this until you get to the desired circle size of your ring, coaster or bowl. Step 3. Once you have created your drink coasters or rings, seal them on all sides with matte mod podge. I did three layers on each. If you made rings, super glue to a ring blank. The bowl will look like a giant coaster at first and will be a bit more delicate to handle. Starting on the inside bottom and working your way to the top, slowly form your bowl while pushing with your fingers on every layer to give it a concave shape and build up the walls. Remember to leave the very bottom flat so it can sit evenly. Be mindful to take your time and have patience with this part. When finished, seal the entire bowl with three layers of matte mod podge. You have just made a trio of very different art pieces from repurposed magazines. Let the gift-giving season begin! xo ~Bridget Email: bridgetfoxkzoo@gmail.com Social: https://www.instagram.com/ bridgetfoxkzoo

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November 2021

GOOD NEWS

Piece by Piece Hello dear readers. It is my honor (and my excitement) to be with all of you this month. I am grateful! In that nothing is coincidence way of life, it seems appropriate I have the privilege of providing my first article in the month of celebrating thankfulness. I have a perspective that each moment we experience, and each person we meet, are the puzzle pieces that complete the picture of our lives. No puzzle piece is without purpose, even those pieces that we wish hadn’t snapped into place. Every piece fits together to complete an extraordinary and beautiful picture. Take for example a day a couple of weeks ago in which I visited Mason Jar Plant Shop. Now this is where I should first say that thankfully the main contents of this store didn’t wilt when I entered, for my thumb is not green!

I entered the doors to a most calming and soothing atmosphere. I entered feeling an instant truth on Mason’ Jar’s mission: “cultivate happiness”. As if the atmosphere and the sincerity of the two dear souls that greeted me weren’t enough to add beautiful pieces to the picture of my life. My heart was touched by the welcoming sign out front that noted a discount offer to college students beginning a new school year. The sign spoke to me not only of encouragement; the sign whispered “belonging”. A puzzle piece in the Kalamazoo community that connects lives, a catalyst for paths that are meant to cross. For example, there is Emily, living in an apartment complex hustling and bustling with neighbors. Yet, like trying to get a start with that first puzzle piece after the border has been built, Emily hadn’t established friendships

with any of the residents. Each Thursday, as Emily warmly greeted customers coming into Mason Jar, she began noticing a man and a woman as her “regulars” each week. They began snapping pieces of a budding friendship into place through a common love of unique plants, unsuspecting that pieces of each of their life pictures had already been connected before Mason Jar. A few weeks after meeting “regularly”, Emily crossed paths with these two individuals at her apartment complex. Neighbors in address only now neighborhood friends. There is the puzzle piece of the first person that believed in the gift of Mason Jar – after those who started this happiness haven for the community. Before Mason Jar turned the open for business key, this person eagerly entered the doors anxious to

buy a Monstera Delicious she had been searching at length for. In that way affirmations are brought to our path when we stand at the threshold of new beginnings, this person’s eagerness to be Mason Jar’s first sale fit the puzzle pieces together that read, “Believe in your dream”. There is the puzzle piece of another dear VIP customer whose own picture of her life is filled with the calming, peaceful greens of Mason Jar’s unique plants. Her passion for plants fits perfectly with Mason’s Jar’s equal love of casting ripples of happiness to anyone who enters the doors seeking tranquility. Enter the store for plants, and leave with beautiful puzzle pieces of happiness, hope, and peace. Christine Hassing Author/Mentor/Speaker

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November 2021

GOOD NEWS

HEALTH

Something is Mything! There are times that I think the internet is more of a curse than a blessing. There is so much information out there, all of which is easily accessible, that it’s difficult to keep up. More seriously, it’s becoming increasingly difficult to sort out what’s true and what isn’t. It becomes even more difficult when some of the websites and sources appear to be very credible. The September 2021 issue of Nutrition Action Newsletter took aim at myth-making by what appeared to be credible sources. (If you’re wondering why I trust this publication, it’s because it’s published by the Center for Science in the Public Interest, which takes no money for ads.) Here are some examples of dubious claims: Myth #1 Coconut oil is a superfood, published in Healthline. The article goes on to say: “the unique combination of fatty acids in coconut oil may have positive effects on your health, such as boosting fat loss, heart health, and brain function, plus raising HDL (the good cholesterol) in the blood.”

Wow! Bring it on! However, the American Heart Association (AHA) says, “changes in HDL cholesterol caused by diet or drug treatments can no longer be directly linked to changes in cardiovascular disease.” Bottom line: Ignore claims that coconut oil is a superfood. Myth #2 Eggs are Good for you. WebMD goes on to cite a recent Chinese study wherein people who ate an egg a day were almost 20% less likely than non-egg eaters to develop heart disease. However, this conclusion was based on an “observational study”, not a “feeding study”. More convincing are feeding studies that serve people diets that are higher or lower in eggs, says the AHA. It goes on to say “eggs can increase blood cholesterol levels, so it’s best not to assume that you can eat as many as you want.” Bottom line: Stay with the AHA’s advice on eating eggs, namely eat a diet rich in fruits and vegetables with

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beans, whole grains, seafood, poultry, low-fat or fat-free dairy, nuts, and oils. Myth #3 Alcohol prevents heart attacks and strokes. This also comes from WebMD. The article says “if you’re in good shape, moderate drinking makes you 25% to 40% less likely to have a heart attack or hardened arteries.” Before we raise our glasses and toast to that, let’s dig a little deeper. Admittedly, many studies have tracked thousands of people for years and those who have one or two drinks per day do have a lower risk of heart disease and some types of strokes than non-drinkers or heavy drinkers. But scientists were never convinced if alcohol or perhaps a healthier lifestyle, explained the link, until they studied the genetic make-up that led people to drink less. In one scientific study involving 510,000 people of Asian descent and another involving 262,000 people of European descent, genetic makeup was more of a factor in alcohol

consumption as related to heart attacks and strokes. Those with a specific genetic makeup had a higher risk of heart attack and stroke when consuming alcohol. Bottom line: Don’t expect alcohol to protect your health. These are but three examples of drawing conclusions, some of which, if followed, may lead to unhealthy behaviors. Try to be vigilant in looking at who is publishing the information, who funded the study, and if the publication takes advertising. Of course, not everything on the web is suspect. The challenge is knowing what is true, what is somewhat true, and what is false. Good luck! MAKE it a good day and remember to be kind. Till next time, Ken Dettloff ACE Certified Personal and Brain Health Trainer

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November 2021

Recipes

GOOD NEWS

Artichokes 101

There are many ways to enjoy an artichoke and those that love these hearts are always happy to see themin any dish! A pretty purple flower when left to bloom, artichokes are edible immature flower buds that when cooked, bloom with a subtle yet extremely unique flavor that people either love or fear! To lovers they are the star of a meal, or a hearty and heavenly appetizer or side, but to those that fear them I must admit that I used to be in your camp. However, I learned from the artichoke to never knock something until you have tried it, and to never count something out completely until you have tried it in a well-made dish! Although mankind has been eating artichokes for more than 3000 years,

the fall of Rome plunged the artichoke into obscurity until its revival in Italy during the mid-15th century. Considered by the ancients to have many benefits, artichokes were believed to be an aphrodisiac, a diuretic, a breath freshener, and a deodorant, too! As such, decoctions of artichoke petals were used to make blood cleansers that were believed to improve bile production and secretion, and to help detox the liver and the skin as well. In modern times we have learned that artichokes are indeed body cleansers and system purifiers, and are frequently cited as a superfood. Possessing powerful antioxidant properties that may help the liver regenerate healthy tissue, studies now show proven health benefits from consuming artichokes, which also include helping to control blood pressure, and lower cholesterol, too!

Nutrient dense, artichokes offer a whopping 16 essential nutrients per 25-calorie artichoke, and while a native to the Mediterranean region, today’s artichoke industry is largely based in California, providing us with American-grown availability. However, there is a growing season, so keep an eye out for them in the produce section between the months of September and December, and again between February and June. Like most vegetables, fresh artichokes offer an exceptional flavor over canned and they are not difficult to cook, so don’t be afraid to give it a try. For convenience, artichokes are also available year-round in the frozen food section (ask grocer to carry them if they don’t), in bottles or jars in a marinade, or canned in water. These options not only offer additional convenience, but also far more versatility in recipes!

While there is an ultimate pleasure that comes from a fresh-cooked artichoke that lets you enjoy it petal by petal then climaxes into the ultimate enjoyment of its huge, tender, flavorful heart, canned and bottled artichoke alternatives do afford some advantages such as buying a whole can of nothing but artichoke bottoms! These give you a great, flavorful base that can be topped (stuffed) with just about anything you like, including crab and cheese- oh my! Here now are some easy ways to go from fear to fabulous with an artichoke- ENJOY!

Prep: 15 mins; Cook: 25 mins; Total: 40 mins; Yield: 12 servings 8 ounces cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 clove garlic, peeled and minced 1/2 teaspoon dried basil 2 cloves garlic, pressed or minced Unrefined sea salt and pepper, to taste 14 ounces canned artichoke hearts

in water, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese Preheat oven to 350 degrees. Lightly grease a small baking dish. In a medium bowl combine cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic, salt, and pepper. Gently stir in artichoke hearts and spinach. Transfer mixture to prepared baking dish.

Top with mozzarella cheese. Bake in preheated oven 25 minutes or until

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November 2021

Freshly-Steamed Whole Artichokes

Recipes

Heavenly Fried Artichoke Hearts

Yield: 24 bites 2 eggs 1/2 cup milk

GOOD NEWS

15 ounces canned quartered artichoke hearts in water, drained 1 1/2 cups Italian bread crumbs

Serves 2. 2 medium artichokes 1 whole lemon, halved, plus 2 tablespoons lemon juice 1 garlic clove, finely grated or minced Large pinch of unrefined mineral sea salt 4 tablespoons unsalted melted butter Remove any brown or tough outer leaves from the artichokes, then use a sharp knife to cut off the top 1 inch of the artichoke’s top. Rub cut side with lemon, then use kitchen shears, or scissors, to cut all pointy tops off remaining leaves. Remove stem, and cut, lengthwise, in half, then rub with lemon half. Use your fingers separate center leaves to expose fuzzy, pale choke sitting on top of heart. Use a grapefruit spoon (or other spoon)

to scoop out choke, and rub a little lemon juice over exposed flesh. Repeat with remaining artichokes. Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter. Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

2 cups of oil for frying 1/4 cup parmesan cheese, grated Heat oil in a deep-fryer or heavy deep skillet to 350 degrees in a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture then roll in bread crumbs until they are fully coated. How to Cook and Eat a Fresh Artichoke To prepare a fresh artichoke for cooking, you can either use a pair of scissors or a very sharp knife to cut off the top inch or so of each artichoke petal, which does have a sharp thorn at its tip so be careful! You can slice artichokes vertically in half, or keep whole and simply slice the bottom stem off flush with the base. Since there is heart meat in the stem as well, be sure to trim bottom end and cook, too. Dip or sprinkle all cut ends in lemon juice to prevent browning, and some like to remove the choke, which is the hairs in the center of the bud, along with center petals that have no meat in their base, prior to cooking. However, this is not necessary. In fact, it’s easier to do before serving. Once prepped, an artichoke can be steamed in some lemon water

or placed in a covered, deep, heavy skillet with about an inch of liquid (water or white wine or broth) and some lemon. Bring to a boil then reduce to a simmer and cook until an outer petal is easy to pull off, about 30 minutes. To serve, using a teaspoon, remove choke hairs and meatless petals, then create a quick dip blending 1 to 2 tablespoons melted butter with a teaspoon of fresh lemon juice, or simply use some mayonnaise. To eat, start by pulling off one of the outermost petals then dip the base of the petal into a dip of your choosing. The edible part of the artichoke is the meat that is located in the base of the petal that is accessed by pulling the base of petal through slightly clenched teeth to squeeze the meat out from the inside of the base of the petal. Discard outer now empty petal and continue with another petal, until all petals are stripped. What remains is the base or “heart” of the artichoke, which can be eaten with a fork and is truly the best!

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November 2021

GOOD NEWS

By the Way... YOU’LL NEVER GUESS WHAT I DID

Last March, I posted a story on social media about my wife and me going out for our usual Friday night dinner. Jackie Merriam, publisher of Good News, whom I’ve long known, read that post (and others) and recently invited me to write a monthly column. To début what I hope will be one of many articles to come, I’ll share the story that may have sparked this “By the Way” column... We hadn’t been to Niko’s Express, a family restaurant in Comstock, in

some time and thought it would be fun to visit again. It’s a small place where locals gather—down-to-earth people and home-cooked meals —“breakfast served anytime.” We arrived before 5:00 pm and the place was already full. The waitress seated us at the end of a table for six. Due to COVID distancing restrictions, only every other table was available. As we ordered, a woman, about our age, walked in and there was no seating left. We invited her to join us at our

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table. I’ll call her “Annette,” a petite woman not taller than five foot. Annette was unpretentious, warm, and likeable. As we chatted, she asked what I did for a living. I told her and then she said, “I bet you can’t guess what I did for thirty-four years.” Anticipating our surprise, she told us she was a retired truck driver who drove eighteenwheelers across the country. Since she was short, the trucking company installed blocks on the brake and gas

peddles so she could reach them. I asked if she ever drove through New York City. She said “lots of times” and the worst experience was getting lost on Broadway. Annette, then shared her history of living with an abusive husband for many years and leaving him because of it. She added what made it worse was she couldn’t tell her family about the abuse because her father or brother would have “beaten him to a pulp.” One never knows the stories people hold. No doubt, the inner fortitude Annette mustered to navigate big cities and bad weather helped her overcome her most difficult times. Despite being small in stature, Annette had enormous tenacity. We ended dinner and our conversation with lighter pleasantries about family and remarks about “stuff in the news.” As we departed, I went to pay and asked them to add Annette’s tab to ours. She turned and thanked us and offered a smile—the kind of warm smile one reserves for a family member or close friend. I love dining at these small, local establishments; the food and the people are authentic. And more than a decent meal, it keeps me grounded in humanity. In the coming months, I’ll share these experiences, and other topics, which I hope you will find interesting, entertaining, and heartening. But, you’ll be the judge of that. James D. Coppinger

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November 2021

GOOD NEWS

THE WISDOM OF THE BEES

It’s barely fall, and already I’m receiving messages to begin my holiday shopping early. Apparently, “supply chain issues” promise to make some gift items in short supply. Or is it just a ploy to get me out there (or online) to shop? And the message about scarcity is not only about gift items. I recently went to the grocery, and they were out of cat food. The shelves were completely bare. So, of course, I went into a frenzy to stock up on my cat’s favorite Friskies variety. I can resist the urge to shop for gifts, but when my cat’s well-being is involved? No way! This is the season of hoarding. Just before the long, cold winter sets in is a season of dearth. It’s not just humans that feel the need to prepare for the upcoming long, harsh conditions. Mice have found their way into my car, and I’m setting traps every night and checking them in the morning, hoping for victims. Squirrels are frantically burying nuts in the yard and chasing off competitors that venture into their territory. Another harbinger of the coming cold weather is the invasion of stinkbugs into the house, where they will overwinter in

small cracks around window and door moldings. As a novice beekeeper, I’m astonished at the change in the demeanor of my sweet, docile honeybees. As the nights have gotten colder and the flowers have gone to seed, the bees, so gentle in June and July, have undergone a personality change. I barely needed gloves and didn’t even wear my bee suit unless I would be in the hive for more than a few minutes. Seemingly overnight, it’s like a spell was cast over them. They have become possessed “devil-bees” in fullfledged attack mode! As I write this, my hands are swollen with red, itchy stings. I was assaulted through my reinforced gloves! And my pink bee suit! The bees see me not as a benefactor bringing them syrup to feed their brood but as a robber intent on stealing resources. Do they think I’m a giant rose-colored bear? While stocking up on honey to feed the bees that will overwinter with the queen, the hive itself is being prepared for winter. Propolis is a mixture of tree resins, beeswax, and saliva, much thicker and stickier than wax, used by the worker bees to seal and protect

hive structures. Every crack and hole that could allow a robber to enter is thoroughly sealed off, much like we might use caulk. Aristotle even referred to it as “the defender of the city.” And it is not only good protection from invaders; propolis is excellent insulation against wind and rain. I’ve heard predictions that these frenetic behaviors are predictors of a harsh winter ahead. Following forecasts from the National Oceanic and Atmospheric Administration (NOAA), the environmental scientist in me suggests 2021-22 as a La Nina season ahead. This pattern implies that we will see somewhat colder and slightly wetter than “normal” conditions for Michigan. If the past summer season is any portent of things to come, we might see a winter like last year’s, with periods of cold punctuated with warm spells that allowed thawing to occur. Last winter, also following a La Nina pattern, was among the least snowy on record. Even the Farmer’s Almanac, which boasts a 70-ish percent accuracy nationwide, has forecast a “frosty flip-flop” of extremes for the coming season. Weather prediction, even for several

months, is notoriously tricky in the Great Lakes region. Lake temperatures can wildly affect seasonal temperature and precipitation, making the job of a meteorologist quite a humbling experience, especially in the short term. Maybe the bees, in their own unique wisdom, have the whole system figured out. They know that it will be cold, probably frigid, at some time during the upcoming months. How cold? Cold enough to want the hive to be sealed up tight. How long? Long enough to need extra resources. How snowy or wet? Enough to want the hive to be dry. The bees know that the effort they expend now will serve them well regardless of what is ahead. As humans, we can learn from their wisdom and prepare for whatever might come our way. Pardon me while I go out to the garage and wipe the cobwebs off the snowblower! Until next month….. Cheryl Hach Retired Science Teacher Kalamazoo Area Math and Science Center

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November 2021

GOOD NEWS

FREE NOVEMBER Events virtual

Museum to Host March 6

Due to Corona virus be sure to call or look online for possible event changes or cancellations. Through December 31 Exhibit: All About Buttons The Michigan Button Society Kalamazoo Valley Museum

Wednesday, November 3 Young Children: Dinosaur Story Time, 6:30-7:30, Paw Paw Library

Monday, November 1 Dia de Los Muertos, 5:30-7:30pm Kalamazoo County Expo Center

Wednesday, November 3 Adult Euchre Tournament, 7-8pm Register 685-8024, Ransom Library

Mondays, Nov. 1,8,15,22,29 Parchment Update Interview Series, parchmentlibrary.org

Thursdays, Nov. 4,11,18,25 Musical Mayhem Storytime 10:30am, Comstock Library

Mondays, Nov. 1,8,15,22,29 Preschool Storytime, 10:30am Comstock Township Library

Thursdays, Nov. 4,11,18,25 Preschool StoryTime, ages 0-4 1pm, Richland Library

Mondays, Nov. 1,8,15,22,29 Drop-in Gaming (Nintendo Switch) 5:30-7:30,Comstock Library

Thursdays, Nov. 4,11,18,25 After school fun: science, art, games, 4-4:45, Ransom Library

Monday, November 1 Parchment Book Group, 6;30 pm, Parchment Library Tuesday, November 2 Book Turkey Craft Kit: TakeAnd-Make for All ages Richland Community Library Tuesdays, Nov. 2,9,16,23,30 Wee Ones Storytime (0-24 mos.) Comstock Township Library

Thursday, November 4 Adult Program: Blazing Star Butterfly Garden, 7-8pm Ransom District Library Friday, November 5 Memory Café on Zoom for those with Mild dementia & caregivers, 10am-Noon pawpaw.lib.mi.us, 657-3800 Friday, November 5 Art Hop – Dwtn. Kalamazoo & Vine Neighborhood, 5-8pm

Tuesdays, Nov. 2,9,16,23,30 Teen Tuesdays, 3-4pm Ransom District Library

Friday, November 5 Teen Game Night: Fortress Solitude, 6-8pm, Ransom Library

Tuesday, November 2 Adult Craft: Embroidered Holiday Cards, Register 10/26 at 345-0136, 6pm, Comstock Library

Saturdays, Nov. 6,13,20 Kalamazoo Farmers Market 7am – 2pm, New Location: Mayors Riverfront Park

Wednesday, November 3 Adult Mystery club – Take & Solve Kits, ages 16+ Richland Community Library Wednesdays, Nov. 3,10,17,24 Wednesday Wigglers, ages 3-5, Stories, songs & dancing, 10am Register ahead, Richland Library Wednesdays, Nov. 3,10,17,24 Story Time, 10:30-11:15am Ransom District Library Wednesdays, Nov. 3,10,17,24 Toddler Storytime, 10:30am Comstock Township Library Wednesday, November 3 Adult Craft: Needle-Felted Succulents, Register: 10/20 345-0136, 6pm, Comstock Library

Saturday, November 6 Bazaar & Bake Sale, 9am-2pm Scotts United Methodist Church Saturday, November 6 Fall Coin Show, 9am-3pm Kalamazoo County Expo Center Saturday, November 6 WMU Alumni Recital: Chris Van Hof, Trombone, 4pm Dalton Center Recital Hall Saturday, November 6 Arts, Crafts & Gift Show, 9-3 Portage Central High School Saturday, November 6 Holiday Open House, 10-6 Kalamazoo Kitty in Portage Tuesdays, November 9, 23 Adult Coloring Club, 10:30am-Noon, Paw Paw Library

Tuesday, November 9 Kalamazoo County ID Mobile Unit, 2-6pm, Parchment Library Tuesday, November 9 Children: DIY Fossilized Dino Egg, 4:30-5:30, Paw Paw Library Wednesday, November 10 Birds & Coffee Chats on Zoom: Diving Ducks (Ruddy Duck, Bufflehead, Commmon Loon, Common & Hooded Mergansers) 10-11am, register: Birdsanctuary.kbs.msu.edu Wednesday, November 10 Lecture on Zoom: Contemporary Luminism: Realism in the Modern Context – Brooks Anderson, Landscape Painter, 10-11am, KalamazooArtLeague.com Wed., Nov. 10 – Thurs. Nov. 11 Adult Craft: Tin Can Lantern Wed. 10:30 am, Thurs. 7-8pm Register 685-8024, Ransom Library Wednesday, November 10 Adult Craft: DIY Reed Diffuser Register 11/1 at 345-0136 5:30pm, Comstock Library Thursday, November 11 Team Game Night: Family Feud 7-8pm, Richland Library Register ahead: 629-9085 Saturday, November 13 Book Sale, 9am-1pm Parchment Library Saturday, November 13 Internet Users Group, 10am-Noon, Paw Paw Library Saturday, November 13 Art Detectives, 11-11:45am, for children ages 4-8 Kalamazoo Institute of Arts Saturday, November 13 Holiday Craft Show, 10-3 Portage Northern High School Monday, November 15 Manga Mondays, 3-4pm Ransom district Library Monday, November 15 Mystery Book Club, 4pm Parchment Library Tuesday, November 16 Adult Craft Night: Make a Pebble Art Plaque, 6-7pm Paw Paw District Library

Wednesday, November 17 Book Discussion on Zoom: Parable Of The Sower, 2-3pm Kalamazoo Institute of Arts Register ahead 349-7775 Thursday, November 18 With a Twist Book Club 7-8am Register 685-8024, Ransom Library Thursday, November 18 Heartbreak Book Club: The Ex Talk, by Rachel Lynn Solomon 6:30pm, Paw Paw Library Thursday, November 18 Books with Friends on Zoom: The Sweetness of Water by Nathan Harris, 7-8pm, Richland Community Library Register ahead 629-9085 Friday, November 19 Teen Book Club, 3pm Richland Community Library Sat., Nov. 20 – Sun. Nov. 21 Holiday Craft Show Sat. 9-3, Sun. 10-3 Kalamazoo County Expo Center Sunday, November 21 WMU University Symphonic Band & Wind Symphony 3pm, Miller Auditorium Monday, November 22 Adult Pop-Up Craft: Pinecone Gnome Ornament Comstock Library Tuesday, November 23 Teen: Manga Mania, 3-4pm Paw Paw District Library Tuesday, November 23 WMU Horn Choir, 7:30pm Dalton Center Recital Hall Wednesday, November 24 Building time, 4-5pm Ransom District Library Saturday, November 27 Kalamazoo Winter Market 8am-1pm, New Location: St. Joseph Church, 930 Lake St. Saturday, November 27 Small Business Saturday Join the nationwide Movement to shop local Monday, November 29 WMU Jazz Combo Showcase 5pm, Dalton Recital Hall


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