goodlife october-november 2010

YOUR L IFE UP NORTH

NOVEMBER/DECEMBER 2010

When it’s not merry & bright:Recognizing holiday depression

2 YOUR LIFE UP NORTH

2

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GOODlife 3

features 6 Good Stuff Good To Go: Standing hip abduction

Good Humor: What to wear?

Grandparenting: Holiday crafts

9 Nod to Nostalgia 1954 - “White Christmas”

14 Good Escape The Terrace Inn offers turn-of-the-century charm

16 A Good Word89 steps of memories

18 Good Health Holiday depression

24 Good TimesThe art of the toast

25 Good TasteRecipies to invigorate the palate

28 Cover story Grandparents raising grandchildren

32 Good Cents Staying on budget

35 Good Samaritan Spreading holiday cheer

38 Good Shots Picture yourself here!

On the cover: Theresa Brady, with her grandsons, Zachary (center) and Trystan


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GOODlife 5

NOVEMBER/DECEMBER 2010 - Volume 2, Issue 2

PUBLISHERDOUG CALDWELL

EDITORMAGGIE PETERSON

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The publication of any advertisement does not reflect any endorsement for any products or services by the ownership or management of this magazine unless it is

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DID YOU KNOW?

GOOD STUFF

6 YOUR LIFE UP NORTH6 YOUR LIFE UP NORTH

GOOD STUFFGOOD TO GO GOOD HUMOR

Barbara Rivard of Harbor Springs

does a standing hip abduction.

Increasing balance and hip strength are two

benefits to standing hip abductions.

“Lack of balance leading to falls is one of the

leading causes of injury in our senior population. To

improve balance, you need to challenge it safely,” said

Shelley Budnick, physical therapist and orthopaedic

certified specialist with OrthoSport in Petoskey.

The move works to support your body when

walking. The muscles worked on the leg standing

are the gluteus medius and gluteus minimus, while

the moving leg is using the gluteal muscles and TFL,

or tensor fasciae latae.

Standing hip abduction What to wear?You might see me in my prom dress …I have mowed the lawn in dangle earrings and

hose (support hose) because I needed to dress up for a meeting or some shindig, and later in the day decided this was the perfect time for grass cutting or that painting project in the garage. But hey, why change clothes?

For a lot of years I was obligated to wear a uni-form working as a nurse. I have a closet full of nice things that are just waiting to get holes in them or things spilled on them.

My husband wondered if I shouldn’t change out of my pastel sweater set, and I told him he was lucky I didn’t have dead animals in my pockets.

I had read an article in National Geographic about a program that shipped unwanted clothing to Africa from the United States.

Th e local people could pick out what they wanted, and one gentleman chose a suit jacket and carried his “catch of the day” in two pockets on either side: Dead carcasses, legs akimbo fl op-ping beside him as he walked through the desert in his loin cloth, holding his spear, wearing his fi erce makeup, in his tailored 44 long, navy blue jacket with shoulder pads.

He looked quite distinguished! And not some-one you want to mess with. And anyway, there is no way he changes his clothes just to kill his din-ner, so why should I?

I remember buying clothes a half-size larger so I could grow into them. Or buying black or brown shoes because they “go with everything.”

I used to think I wanted my obituary to say: “She was found dead, with matching earrings, blouse and tastefully chosen slacks, purse and shoes.” And always, I wanted them to be size 8, which I have never, ever been.

But now, I just want to use up my stuff , and all the better if I get holes in something or I get dirty.

Anyway, I don’t have my prom dress. And for sure it wouldn’t fi t.

— Katie MacInnis

1. Until you are comfortable balanc-ing, stand close enough to a sturdy chair or counter for balance. Start by standing on your left leg with the knee softened (not all the way back).

2. Pull in your stomach, tighten the gluteal muscles and move the right leg slowly out to the side and slightly back, about 12 inches.

3. Return leg to base position. Repeat 30 times each side.

As your muscles strengthen, rely less

on the support of a chair or counter

until it’s not necessary anymore.

After becoming comfortable with

no exterior support, think about using

bands to increase the intensity of the

workout.

Katie MacInnis is a retired nurse living in Harbor Springs with her

husband, Charlie, and Fred and Amelia, her cat and dog. She keeps

busy doing volunteer work, collecting her Social Security checks and

getting senior coff ee, even from the drive-in window. She loves to write,

and fi nds lots of humor in the changes that aging brings.

GOODlife 7

GOOD STUFFGRANDPARENTING

GOOD THOUGHT

GOOD TO KNOW

GRANDPARENTING

GOOD THOUGHTS

These easy-to-do crafts allow for even the youngest of fam-ily members to get involved in

holiday preparation. Maggie Van Wagoner, a retired Petoskey High School art teacher of 33 years and current teacher and volunteer at Crooked Tree Arts Center in Petoskey, shared these crafts. The materials that aren’t already in the house are easy to find at area craft stores.

Thanksgiving birds — Materi-als: Gourds, construction paper, feathers, scissors, hot glue gun or straight pins

Pick up a variety of gourds. Cut construction paper into beaks, and hot glue or pin a beak onto a gourd. On the opposite side, hot glue or pin feathers where the tail would be. (Give the birds some-thing to sit on by collecting bright colored leaves, then spraying them with Krylon Triple-Thick Crystal Clear Glaze. They last years when stored in a box.)

Ornaments — Materials: Clear bulb ornaments, acrylic paint, pa-per cups, water, ribbon

Take the top — the part with the hoop for attaching a hook — off the ornament. Combine a bit of acrylic paint and water in a paper cup. Pinch the side of the cup, tilt the ornament and pour a very small amount of the paint, drip by drip, into the ornament,

rotating the bulb so lines of color are distributed throughout. Use colors that don’t clash, and make sure to leave some clear areas for contrast. Colors used first will show up as the first layer on the ornament. When finished, let the ornament dry upside down over a small container. When dry, re-place top and tie a ribbon through the hoop for hanging.

Anyone who stops learning is old, whether at 20 or 80. — Henry Ford

As a graduate of the Zsa Zsa Gabor School of Creative Mathematics, I honestly do not know how old I am. — Erma Bombeck

The other day a man asked me what I thought was the best time of life. “Why,” I answered without a thought, “now.” — David Grayson

Holiday crafts

GOOD THOUGHTS


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NOD TO NOSTALGIA - 19XX

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If you have a favorite nostalgic item you’d like to share with GOODLife readers, let us know!

E-mail Beth Anne at [email protected].

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Music

In the news

Movie

Th e way it was

NOD TO NOSTALGIA - 1954

Bill Haley“White Christmas”

TV

Dinners

In 1954, charts were hit with “Shake, Rattle and Roll,” performed by Bill Haley and His Comets. It reached the Billboard Top Ten in July, and sold about a million copies.

Haley is often sited as one of the fi rst to play rock ‘n’ roll, blending the genres of country and western with rhythm and blues.

Bill Haley and His Comets went on to have hits with “Rock Around the Clock” and “See You Later, Alligator” later in the 1950s. A re-recorded version of “Rock Around the Clock” became the theme song for the TV show “Happy Days” in 1973.

Haley died in 1981 from a heart attack at the age of 55. He was inducted into the Rock and Roll Hall of Fame in 1987.

— Th e fi rst issue of Sports Illustrated debuts on Aug. 16, 1954.

— Hurricane Hazel hits the North Carolina-South Carolina border on Oct. 5, 1954.

— Joe DiMaggio & Marilyn Monroe are married in January.

— Th e phrase “under God” is added to the Pledge of Allegiance.

— Th e fi rst successful kidney transplant is performed.

Two Army buddies, Bob Wallace (Bing Crosby) and Phil Davis (Danny Kaye), team up after World War II as a song-and-dance act. Th ey cross paths with another act, sisters Betty Haynes (Rosemary Clooney) and Judy Haynes (Vera-Ellen). Th e sisters travel to a Vermont inn to perform a Christmas show, soon followed by Wallace and Davis. Th ey discover the inn is in danger of closing, and a series of encounters and misadventures occur in their trying to save it. Th e fi lm was nominated in 1955 for Best Music, Original Song of “Count Your Blessings Instead of Sheep.”

TV dinners became mainstream as society latched on to television.

Frozen dinners had been around since the mid 1940s, but when Swanson introduced their version in 1954 it was a whole new game. Th e well-recognized brand coined the phrase TV dinner.

Th e fi rst dinners included turkey, buttered peas, sweet potatoes and cornbread dressing and gravy.

Music

In the news

Movie

Th e way it was

GOODlife 9 GOODlife 9

10


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GOODlife 11

Good idea 11

By Michelle LockeTh e Associated Press

Log on and you can design your own jeans, shoes, even cars. So, it shouldn’t come as a surprise

that you also can go online for tailor-made treats that let you put your own twist on everything from jerky to gingerbread.

Take chocri, a chocolate bar com-pany that lets you pick out diff erent chocolate bases, then choose top-pings from dozens of options.

Customers fall into three camps, says chocri’s U.S. CEO Carmen Magar. Th ere are people who want to go crazy — chives? Really? Th en there are people who like the idea of personalizing a gift without having to clock hours in the kitchen, and people who just really like the choco-late, which is fair trade, organic and from Belgium.

Th e business was started in Ger-

many by friends Michael Bruck and Franz Duge. Th e young entre-preneurs already were running a chocolate fountain company and when Duge was casting around for a birthday gift for his girlfriend, he hit on the idea of creating a bar and topping it with her favorite snacks. Success in Europe led them to open a U.S. branch this year and orders currently are around 50,000 bars a month, says Magar.

Popular toppings include things like strawberries, raspberries and hazelnut brittle, though sea salt also is in demand.

Tiff any Swords of Hoboken, N.J., came across chocri some months ago when her husband ordered a couple of bars. He got dark choco-late with orange and fl eur de sel and she had a bar with dried blueberries and vanilla chips. Th ey have since ordered more as gifts for family and

friends.“I really like that you can choose,”

says Swords, a teacher. “If you have someone and you know what they like, it’s totally custom. Th e gift re-ceivers are pleasantly surprised.”

Want more bespoke bonbons? M&M’s can be ordered in various colors and emblazoned with every-thing from your corporate logo to the smiling face of your sweet 16-year-old.

Other customized food off erings include Slant Shack Jerky, where you pick the meat, marinade, rub, glaze and size, and ecreamery, which lets you pick the base, fl avor, mix-ins and packaging of your ice cream.

Striking a more seasonal note, you can order your own gingerbread fam-ily at Gingerista, selecting the mix of ages and genders to fi t your clan. Dogs, cats and fi sh also are available and each cookie is hand-frosted in

Tailor-made treatsTailor-made treatsWeb off ers your food your way

GOOD TASTE


-

the color you pick. But custom food isn’t necessarily

cheap. Chocolate from chocri aver-ages about $7 a bar, while ecream-ery charges $49.99 for four 1-pint containers.

Th e concept of custom-made goods goes way back, points out Lynn Dornblaser, a new product expert with the international mar-ket research fi rm Mintel.

But new dynamics in the market include the Internet, the growth in small companies that sell their products exclusively online, and consumers who want “what they want, the way they want, when they want it.”

After all, once you’ve stood in Starbucks and ordered your grande, half-caff , soy latte, 140 degrees, buy-ing food as-is seems so outdated.

Dornblaser sees the trend as the fl ip side of the “paradox of choice,” written about in a 2004 book by that name by Barry Schwartz — that too many options make con-sumers anxious.

“It’s very true in a lot of cases, the whole paradox of choice, but it isn’t true everywhere and here’s the perfect example,” she says. Product personalization “isn’t being con-fused or upset by the amount of choice. It’s being entranced by the ability to make it unique.” GL

In autumn, an easy meat pie to leave you satisfi edBy Jim RomanoffFor The Associated Press

Whether it’s for a Halloween party or Sunday in front of the widescreen for a football game, good food for a fall gathering should be hearty, fl avorful and easy to prepare.With this rustic pork and veal pie, you can put a checkmark next to all three.For the savory fi lling of this freeform meat pie, you start with pre-shredded cabbage, which is sold near the pre-washed salad mixes at your grocer. Then you add convenient, ground pork and veal along with canned tomatoes and spices.After it is simmered to let the fl avors meld, the fi lling gets wrapped up in store-bought, refrigerated pie crusts and baked until golden brown.For added convenience, the pie can be baked a day ahead and reheated in a 350 F oven for 30 minutes, or until heated through.

RUSTIC PORK AND VEAL PIEStart to fi nish: 1 hour 10 minutes (40 minutes active)Servings: 6

-2 teaspoons extra-virgin oil-3 cloves garlic, minced-6 cups shredded green cabbage (1/2 small head)

-1/2 pound ground pork-1/2 pound ground veal

-1 cup canned diced tomatoes, with juice

-2 tablespoons tomato paste-1 teaspoon dried thyme leaves-1/4 teaspoon ground allspice-1/4 teaspoon cinnamon-Salt and ground black pepper, to taste

-2/3 cup shredded extra-sharp cheddar cheese

-1 package refrigerated piecrusts (two 9-inch crusts), at room temperature

Heat the oven to 450 F. Coat a large baking sheet or pizza pan with cooking spray. Set aside.

In a large nonstick skillet over medium, heat the oil. Add the garlic and saute for 30 seconds. Stir in the cabbage and saute until softened and translucent, about 5 minutes.

Add the ground pork and veal and cook, breaking it up as fi nely as possible with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in the tomatoes, tomato paste, thyme, allspice and cinnamon. Cover and let simmer for 7 minutes. Season with salt and pepper. Uncover, stir in the cheese until melted, then set aside to cool slightly.

Meanwhile, on a lightly fl oured surface, place one piecrust on top of the other. Dust the top crust with fl our and roll the crusts out together into and 18-inch circle. Fold the circle in half, transfer it to the prepared baking sheet or pizza pan and unfold.

Place the pork and veal mixture in the center of the piecrust circle, spreading it out in an even layer and leaving a 4-inch uncovered border. Fold the edges of the crust up over the fi lling, forming pleats and leaving a roughly 2- to 3-inch opening at the center.

Bake the pie for 25 to 30 minutes, or until the crust is golden-brown on the top and bottom and completely cooked at the folds.

Nutrition information per serving (values are rounded to the nearest whole number): 578 calories; 313 calories from fat (54 percent of total calories); 35 g fat (14 g saturated; 0 g trans fats); 85 mg cholesterol; 44 g carbohydrate; 21 g protein; 3 g fi ber; 525 mg sodium.

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GOODlife 13


GOOD ESCAPE

By Kristin Bates • Photos by G. Randall Goss

Built in 1911, Terrace Inn today maintains its turn-of-the-cen-tury charm.

Located in the historic Bay View Association, the inn has undergone some major renovations thanks to owners Mo Rave and Patty Rasmus-sen, residents of Petoskey. Th ey pur-chased this Victorian inn, which is recognized as a State Historic Land-mark, in May 2006.

With high ceilings, original wood paneling and crystal chandeliers, guests can relax on the front porch or watch one of the “million dollar sunsets” over Little Traverse Bay from the veranda.

“We really didn’t know what we

were getting into when we purchased this building,” Rasmussen said. “We saw the potential, had stars in our eyes, and since our purchase have worked very hard to improve and upgrade the rooms.”

For starters, they overhauled the kitchen by replacing the old fl oor. Th ey also did cosmetic changes on the rooms by painting, adding new wallpaper and bead board. Rasmus-sen and Rave decided to cut back on the existing rooms to add three king and three queen Whirlpool suites. On the three fl oors of the inn, there are 37 diff erent room selections for guests.

Rasmussen replied, “I like to make our guests feel special, so I try to think ahead and fi gure out their

needs before they have to ask. We have a unique energy here and our guests are very diverse. We get all ages staying in our inn.”

Room selections range from the cottage room, which has a queen-size bed or two twin beds and a private bath, to a deluxe room with a king- or queen-size bed with a shower and a tub. Some of these deluxe rooms include an electric fi replace. Th e Whirlpool suites in-clude a queen-size bed, a jetted tub, a fi replace and a kitchenette. For those looking for a more spacious accommodation, there is a deluxe Whirlpool suite. Th ese have king-size beds, a two-seated Jacuzzi tub, a kitchenette and a fi replace. For the off -season, which runs through May,

Victorian charmTerrace Inn off ers nostalgic accommodations

GOODlife 15

rates range from $69 a night to $149.Th roughout the winter season,

there are several diff erent packages available. Th e Northern Michigan Romantic Escape includes a two-night stay, daily breakfast, massage for two and dinner. Th e Martini & Mas-sage Getaway is for a party of fi ve or more. It off ers breakfast, dinner with two martinis and a 45-minute mas-sage and manicure. Th e Romance package is in one of the Whirlpool suites and includes a bottle of wine, tray of Michigan cheese and artisan bread. Th ese packages are available through March 1. Reservations are encouraged.

For the month of November, the Terrace Inn is hosting a western dance weekend Friday through Sun-day, Nov. 5-7, where guests can learn dance instruction on site through a workshop. Th is package includes two nights lodging, appetizers on Fri-day night, daily breakfast and dinner Saturday evening. Cost is $259 plus tax, based on a double occupancy in a cottage room. For the same price, there is a Th anksgiving holiday get-away beginning on Th ursday, Nov. 25. Th ey will off er jazz, trim the Terrace Inn Christmas tree and appetizers. Breakfast is included and checkout is

on Saturday.“We also off er ballroom dancing

lessons every Monday night. Our caretaker, Art Barber, gives these les-sons for $10 a person. It really is a fun time for all,” said Rasmussen.

With a stay at the inn, guests are treated to a complimentary break-fast buff et by chef Kevin Phillips, a Petoskey resident.

Rasmussen said, “It took us three years to fi nd Kevin. He creates an incredible breakfast buff et. We set out homemade scones and breads, sausage and gravy, an egg casserole, quiche and fresh fruit. We‘ve had such a great response, we are think-ing about having a cooked to order breakfast available next summer.”

Th e dining room, which can seat approximately 110 guests, and the veranda are available for off -season rental for special events.

Terrace Inn is located at 1549 Glendale Ave. in the Bay View As-sociation. Lodging is available on Tuesday through Saturday, unless by special request. Dinner is off ered 5-9 p.m. Th ursday through Saturday in the winter season. Th e inn is closed in March. For more information, call (231) 347-2410 or visit www.theter-raceinn.com. GL

Patty Rasmussen and Mo Rave are owners at The Terrace Inn.

Terrace Inn dining room

Entrance to the Terrace Inn


GOOD WORD

With a starry cloak above me, I move toward the lull of lapping waves and the dock that

seems to be waiting for me.After many years, this ritual at

our small lakefront cabin is non-descript for my family. My journey to the end of the dock is a given with each night’s stay at the cabin.

This evening, as the early Octo-ber winds begin picking up, I won-der how much mileage the cedar dock sections had borne under my footsteps. How many trips have I made to the end? How many star-lit nights have I witnessed 100 feet out on the water? How many drops of rain have pelted me into submission? How many gusts have nearly toppled me into the turbu-lent waters? How many evenings have I held my children’s hands as they walked with me cautious-ly, to view the aura of an August meteor shower? How many times have my wife and I ventured onto these sections to contemplate our place in the world, our love, our children? How many fish have I caught, landed, admired and re-leased back into the cool waters?

Over the course of 19 years, I have taken hundreds of treks. Eighty-nine steps out! Eighty-nine steps back!

Tonight, the weathered slabs creak a bit as I start out. Armed with a dependable but aging rod and

reel, I flick the switch on my head-lamp and proceed. The 14th step sparks a memory.

Were we ready for second home ownership? Could we afford it? With two young children, 3 and 1, should we try to afford it?

From the third section of dock that first summer, my daughter landed her first bluegill. We gen-tly released it and I held her hand until we reached the shoreline. With a burst of energy, she raced to tell her mother. This moment confirmed our decision had been a good one.

As I move further out, my lamp illuminates the way like a miner descending into the abyss of coal. At step 33 I pause, shut off my light and gaze upward.

As I remember, there were mil-lions of lights flickering in the

sky on our third July at the cabin. Our entire family was on the dock looking skyward at the IMAX theater of the heavens. Sue and I pointed out a few of the constel-lations — Ursa Major, Ursa Minor, the Seven Sisters. Suddenly, we noticed movement to the north. The quickly moving object cap-tured our attention for minutes before we realized what it was. A satellite, programmed by man for a journey unknown to us, was rapidly orbiting our section of the universe. To two young children and their parents it was a marvel.

The winds are getting brisker as I make my way along. At step 77, the cone of light my lamp throws out falls upon the snakelike form of a deadhead that had occupied this space next to the dock for years.

It had been a night much like this. The fishing had been slow at the end and since I had had no luck, I decided to make a cast and let the crawler rigged hook settle on the bottom. I went back toward shore to see if I could fi-nally remove the log firmly settled into the silty bottom. Gusts were causing some unbelievable wave action on this night, wetting the cedar planks. My lesson in how slippery cedar can get when wet happened suddenly. I approached the log and began to reach down-ward. Just then another strong

89 steps

by

Rick Fowler

GOODlife 17

burst of wind flung me backwards a bit. I overcompensated and with stumbling feet careened into the water, belly-flop style. None the worse for wear, I heaved myself back up, retrieved my fishing rod and made my way back into the cabin. To my amazement the en-tire family was sleeping, thus sav-ing me a bit of an embarrassing moment.

Step 89!There is a special spoon on

tonight’s menu, a colorful red and white daredevil. I unhook it from the fourth eyelet, making sure there are no snags in the line, switch off the lamp and cast out into the jet-black waters. Slowly, methodically, I wind the line back onto the spool, and cast again. On the third, I feel tension.

One night in our 10th summer I had felt the same tension. Arriv-ing at the cabin hours before, the winds had calmed. The lake was placid and splashed with a myriad

of sunset colors. Outfitted with my ever-present rod and reel I baited the hook this night with a simple crawler and sinker combi-nation, and cast out to the south side where the reeds were elevat-ed. Within seconds the creature struck and the line became taut as the tension increased. The last glimpse of light melted be-hind the western sky and soon I was encased in darkness. With no light, I couldn’t tell what manner of species I had hooked. With a battle that would have pleased a saltwater fisherman, I managed to get my foe to the dock. It felt and had fought like a walleye, and in the obscure shadows I realized I was right. I put my catch into a creel, headed back to shore and burst into the cabin exclaiming,

“Look at this monster!” Alas, again this night, everyone was sleeping. I weighed the fish in at 6 pounds and released him gently into the cool, waveless waters, secretly

hoping to meet him again.Tonight however, there are no

lunkers. The once brightly lit sky had given way to billowing clouds, and I notice lightning in the dis-tance.

A similar light show was also evident one evening last summer when Sue and I walked out hand in hand carrying lawn chairs and proceeded to prop ourselves down at the end of the dock. We mar-veled at the beauty of the evening sky, the approaching storm, the rapid growth of our children, how thankful we were to have what we had, and relished in the decision we had made years earlier to pur-chase our cabin up north.

Tonight, as the soft pellets of rain begin to fall, I gather my gear and began to walk toward the dimly lit cabin eighty-nine steps away. GL

Rick Fowler has been teaching high

school English in Boyne City for the past

32 years. He has also been a freelance

writer for 20 years. Rick and his wife,

Sue, live in Harbor Springs, and have

two children, Alexandra and Eric.


GOOD HEALTH

Recgonizing depression at the holidays

(Un)happy holidays

By Melissa Frugé

Shorter days, colder nights and snow — the thought of anoth-er Northern Michigan winter

can be very depressing.Add on top of that economic

hardships and the upcoming holi-day season, and for some people it’s too much to handle; they start slip-ping into a serious depression.

“Th ere are diff erent types of de-pression and diff erent degrees of severity within each type,” said Dr. Andrew Sahara, acute care services director at North Country Commu-nity Mental Health, which serves Antrim, Charlevoix, Cheboygan, Otsego, Kalkaska and Emmet coun-ties.

According to Sahara, the symp-toms of depression go beyond just

feeling sad. He said you may be-come aware of feeling hopeless, ir-ritable or anxious. Th ere may be a diminished interest in daily activi-ties, and things that once provided pleasure may no longer hold any appeal. Someone may start feeling helpless, worthless and suddenly have thoughts of death or suicide.

Holidays can create a lot of pow-erful emotions, explained Sahara.

GOODlife 19

“Th e Christmas holidays are par-ticularly family oriented. We are more likely to notice the absence or loss of loved ones at family gath-erings. Th e new year comes as a reminder that time is passing and thoughts of our own aging and mor-tality may be triggered,” he noted.

“For most people, just thinking about these special days can bring back a fl ood of happy memories,” said Kathy Bremmer, social worker for the Friendship Centers of Em-met County.

But she said for those who have lost a loved one it is diffi cult, if not impossible, to not think about what used to be and not miss those times spent together.

“Th ere is a lot of pressure to be happy during the holidays, but it’s not always a happy time,” said Mary Hotchkiss, a social worker from the Women’s Resource Center in Petoskey.

Bremmer recommended fi nding new ways to relax and simplify life. Perhaps this year try something dif-ferent during the holidays. If you are grieving the loss of someone special, try making their favorite dish for dinner. For instance, Bremmer’s niece makes her grandma’s special Chex mix, loaded with bacon and nuts.

“It may not be healthy, but we all love it and the memory of Grandma making it brings a smile to every-one’s face,” she said.

Hotchkiss explained people of-ten feel like they have to buy gifts or spend lots of money to meet others’ expectations, but they don’t have the fi nancial means to do so. For some it can be a choice between putting food on the table and keeping the electricity on, or presents.

“Take the emphasis off spend-ing money and focus on caring and sharing,” said Hotchkiss, “A lot of time, seniors especially, are on a fi xed income.”

For older adults, Hotchkiss said physical limitations and mobility can become an issue in the winter,

and it’s easy for them to become isolated.

According to Sahara, a lack of physical activity and sunlight can also contribute to feelings of depres-sion. He said people are less likely to be exposed to direct sunlight, which in turn lowers levels of vitamin D and could lead to possible seasonal aff ective disorder (SAD), another form of depression.

Bremmer agreed, and suggested including more exercise into the day, trying something new or something you haven’t done in a long time, like reading for fun or playing cards.

“Volunteering your time can be the most rewarding and meaningful thing a person can do,” said Brem-mer. “Th ere are many opportunities at the friendship centers through the Retired Seniors Volunteer Pro-gram.”

“Making sure seniors get linked up with services that maintain in-dependence is so important,” added Hotchkiss.

Sahara said he believes it’s impor-tant to become aware of the symp-toms of depression because then it will be easier to recognize them in someone else or even one’s self.

He said it can be hard to moti-vate someone who is depressed, so it’s important to be a good listen-er; don’t try to direct them, rather guide and support. Encourage those in need to seek help from someone they do feel comfortable confi d-ing in, such as a medical doctor or member of the clergy.

Th ere are many mental health resources available locally. North Country Community Mental Health, the Women’s Resource Cen-ter and Catholic Human Services all provide counseling services and other organizations can help with grief programs. Hospice of Little Traverse Bay has a specifi c program for dealing with holidays. Local churches off er grief and counsel-ing as do professional mental health care providers. Th e key is not to let

feelings become overwhelming and seek help before it’s too late.

“(Th e holidays) are a good time to reach out to people,” said Hotchkiss. GL

Area resources:North Country Community Men-tal Health’s Access Center, (800) 834-3393, will provide a caller with either a direct service ap-pointment or information regard-ing other local mental health resources. There are offi ces in Bellaire, Charlevoix, Cheboygan, Gaylord, Kalkaska and Petoskey. After hours, one can call Third Level Crisis Line, (800) 442-7315, for support, information and a direct connection to the organi-zation’s emergency services staff.

Women’s Resource Center, (231) 347-0067

Catholic Human Services, (231) 237-0048

Hospice of Little Traverse Bay, (231) 487-4825


20 health

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GOODlife 21


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The cemetery is a resource for genealogy research since it provides a recorded history or our lives for future generations. With this in mind, some families have chosen to memorialize their loved ones here at the cemetery even though scattering elsewhere has already taken place.

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GOODlife 23

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GOOD TIMES Food and Entertaining

toastBy Kristin Bates

With the holidays quickly ap-proaching, it’s time to think about the art of a good

toast.Th e custom of the toast dates

back to the ancient Greeks and Romans, who drank to honor their gods. Today, it is mainly used to commemorate a special event, such as a holiday, wedding or anniversary, or a person’s achievements.

Toastmasters of Petoskey is a local group of Toastmasters International, which developed to help people become more competent and com-fortable in front of an audience. Cur-rently, there are 12,500 clubs in 113 diff erent countries in this nonprofi t organization.

“In the beginning years, the focus of the group was to help business-men to think quickly on their feet to give a toast,” said Keith Lapp of Alanson, the Petoskey chapter presi-dent. “Since its inception in 1924, the model has evolved to include lessons on public speaking and lead-ership skills. It is amazing how hard it can be for people to give a well thought-out speech.”

A good toast should have an

opening, a body and a conclusion. It should fi t the occasion in both mood and content.

Harbor Springs resident Preston Mathews, vice president of educa-tion for the group, recommended the person off ering the toast should stand, get the guests’ attention, lift their glass by the stem and say, “I propose a toast.”

Allow time for the guests to fi ll and lift their glasses. Th is will give them a moment to shift their atten-tion toward you. At small dinner parties, however, there is no need to stand for the toast. Just lift your glass by the stem. Now, you are ready to make a toast.

Mathews off ers the following tips to a successful toast:

— Keep it short. A toast shouldn’t be more than a couple of min-utes in length.

— Practice the toast in advance. Th is can be done by using friends as sounding boards be-fore the big event.

— Speak slowly, clearly and loud-ly, especially if no microphone is available.

— Be positive. Th is isn’t the time for reciting college pranks or inside jokes.

— Stay sober. It’s diffi cult to give a good toast if you are incoher-ent.

Th e art of the

GOODlife 25

— End on a bright note. Be sin-cere, be brief and be seated.

Stressing the importance of thinking toasts through from start to fi nish, Mathews cited what he called one of the most famous toasts of all.

“Humphrey Bogart’s words to Ingrid Bergman, ‘Here’s looking at you, kid,’ in the legendary 1941 fi lm ‘Casablanca,’” he said. “Now trade ‘kid’ for another endearment. No big deal? Maybe. But Bogie prob-ably would have achieved another kind of immortality if he’d raised his glass to Bergman and said, ‘Here’s looking at you, baby cakes!’” GL

Associated Press

Th is hearty soup from Ross Dob-son’s “Wholesome Kitchen” is eas-ily made vegetarian. Dobson sug-gests simply replacing the chorizo with 2 cups of sliced mushrooms and cooking as directed. You also can stir in some baby spinach at the end.

SMOKY CHORIZO AND NAVY BEAN SOUPStart to fi nish: 20 minutesServings: 42 tablespoons olive oil6 ounces chorizo sausage, casing

removed, crumbled1 medium red onion, thinly sliced2 garlic cloves, chopped1/2 teaspoon Spanish smoked sweet

paprika14-ounce can chopped tomatoes2 cups chicken or vegetable stock14- ounce can navy beans, drained and

well rinsed1/2 cup chopped fresh fl at-leaf parsley1/2 cup chopped fresh cilantro

To asted baguette slices, rubbed with garlic, to serve

In a large saucepan over high, heat the oil. Add the chorizo, onion and garlic and saute for 5 minutes, or until the chorizo has browned and the onion has softened.

Stir in the paprika for 1 minute, or until aromatic.

Add the tomatoes, stock and beans and bring to a boil. Reduce the heat to a simmer and cook un-covered for 10 minutes. Stir in the parsley and cilantro, then serve with the garlic toasts.

Nutrition information per serv-ing (values are rounded to the near-est whole number): 638 calories; 238 calories from fat (37 percent of total calories); 26 g fat (8 g saturat-ed; 0 g trans fats); 41 mg cholesterol; 71 g carbohydrate; 30 g protein; 9 g fi ber; 1,423 mg sodium.

Recipe from Ross Dobson’s “Wholesome Kitchen,” Ryland, Petters and Small, 2010

More about Toastmasters of Petoskey:Toastmasters of Petoskey meets at 6 p.m. the second and fourth Monday of each month at the Odawa Hotel, in Petoskey. Members meet for an hour to understand the importance of public speaking techniques.

“We work through a series of manuals, have a grammarian choose a word to incorporate into the speech and each member formulates a one- to two-minute talk,” said Keith Lapp, president of the group. “These talks vary in length and diffi culty. Then, a person in the group counts each pause or break throughout the talk.”

Lapp explained the meetings as a series of 10 self-paced speaking assignments offered in the Competent Communication manual. Members learn the basic foundation in public speaking by understanding the use of humor, gestures, eye contact and speech organization as well as the importance of the overall delivery.

For more information on Toastmasters of Petoskey, call (231) 633-2328 or e-mail [email protected] or [email protected].

Hearty chorizosoup made vegetarian


Friendship Center of Harbor Springs

231-526-6061

Open Monday, Tuesday, Wednesday & Friday 9:30am-2:30pm

Located at Hillside Apartments, Community Room C309 W. Main St. • Harbor Springs

GOOD IDEA

By Sue Manning

Associated Press Writer

LOS ANGELES (AP) — Jackie Si-moni is a computer geek turned inventor of a special light to

make dogs safer after dark. Now, she’s also a government contractor.

Simoni invented PupLight six years ago. She came up with the idea of a light that attaches to a collar while fumbling with a leash, fl ash-light, poop bags and animal repellant during a walk with her 90-pound, very social golden retriever.

It took 15 prototypes, but the lights are now sold at Petco, her big-gest customer, Cabela’s outfi tters and on Amazon.com. “I thought I would sell a million a year,” she said.

So far, the number is closer to 150,000 at $19.95 each. But Simoni’s luck could be changing.

Th e Secret Service has been us-ing the lights for a couple of years. A few weeks ago, she got a fi ve-year, $125,000 contract with the General Services Administration so she can sell to more than 1,000 other govern-ment departments, said Rita Haake, program manager of the Center for Entrepreneurship at the College of DuPage in Illinois.

“Th e process that Jackie had to go through is thorough and substan-tial. Th e federal government evalu-ates the product off ering and then negotiates for best pricing from the company,” said Haake, who helped Simoni with her GSA application.

All Simoni has to do now is con-tact the departments that use dogs and sell them on PupLight, then they can order the lights through the GSA.

Hot prospects include: the Feder-al Emergency Management Agency, with its canine search and rescue corps; the Bureau of Alcohol, To-bacco, Firearms and Explosives for airport detection and narcotics ca-nines; and Customs and Border Pa-trol for dogs that search for narcot-ics or fi nd themselves in dark border tunnels, Haake said.

Four years ago, Robert Eschen-berg, 43, an auto repair technician from Ventura, Calif., and his wife, Kim, adopted Maggie, a 10-month-old Lab mix who had been abused. Every once in a while, she would freeze in fear.

On a walk one night, a neighbor complained that she couldn’t see Maggie, even though Eschenberg was carrying a fl ashlight. At a dog

show, the neighbor found a Pup-Light and bought it for the dog.

“Maggie was a little leery of it at fi rst, but when it got dark and I reached down to turn it on, some-thing changed in her. Her chest popped out and she started to strut. She was proud. Maggie now had a job and that gave her confi dence,” Eschenberg said.

Th ey would meet people on their walks and the people would smile and ask about the light. “It helped in socializing her,” he said.

Th e Eschenbergs have since adopted a friend for Maggie, a

PupLight inventor selling to government

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GOODlife 27

7-month-old Dalmatian mix. And the fi rst thing they did was order a PupLight. “Our girls are referred to as the dogs with headlights,” Eschenberg said.

PupLight was the highest rated dog light product tested by Whole Dog Journal in January 2008. “Every dog owner who helped us test this product asked if they could keep it after our trial was completed. Th ere really isn’t any better testament to a product’s ease of use and usefulness,” the magazine wrote.

PupLight got a four-paw rating, meaning it was “as good as it gets; product is fully approved by WDJ.”

Th e light did more than make dogs safer. It made Simoni smarter, she said. Having learned all her lessons, and not-ing how many times she borrowed the lights from her dog, Tangent, and her 3-year-old golden retriever Sargent, she has come up with a light for humans. It’s called NekLight.

Simoni, 60, knew nothing about engineering, packag-ing, marketing, patenting, shipping, showing and all the rest of the tedious, time-consuming details that inventing requires. She could fi nd nothing like her light on the mar-ket, so started looking for ways to make her own. Instead of big bulky headlamps, she found she could use LED lights.

In the fi rst prototypes, Tangent’s nose blocked the light, his fur blocked the light and the batteries didn’t last long enough.

She went through an encyclopedia of 250 dogs and measured the tilt of their heads. “Poodles hold their heads almost straight up and beagles hold their heads almost straight down,” she said. She fi gured out a way to adjust the tilt.

Tangent is tall but her neighbor had a miniature dachs-hund and the light hit the ground. She devised a way to adjust it.

She kept dropping the light off her kitchen counter un-til she came up with a polycarbonate case and a collar of reinforced nylon. Th en she found an engineer.

Like Eschenberg, Deb Seyfer of St. Paul, Minn., liked her PupLight so much, she sent Simoni a note. Butch, her 8-year-old Lhasa apso, is small so it was hard to see him in the dark and it is dark a lot in Minnesota, she said. Th e PupLight took care of that, she said.

She got hers four years ago at a pet expo in Minneapolis and she has only had to change batteries once.

“And he’s not encumbered by it at all,” said Seyfer, fel-lowship coordinator at the University of Minnesota. “It’s lightweight, comfortable and seems quite indestructible. He is very low to the ground, and it’s been dropped a few times by me and it’s held its own.”

Online:www.puplight.comwww.whole-dog-journal.com


COVER STORY

Back toBack toparenting

When Th eresa Brady was grant-ed guardianship of her two grand-sons, her life was turned on its head.

“It was complete, utter chaos,” the Petoskey resident recalled. “ ... I always thought I’d never do it. I always said I’d never single parent again — but God said ‘Ha!’ And he gave me two boys, which is entirely diff erent from one girl.”

Before being their guardian, Brady had had power of attorney for her grandsons, Trystan Beebe,

now 9, and Zachary Beebe, now 10. But when it expired, they went back to live with their mother.

But Brady, 51, said their mother was unable to take care of them fi -nancially and otherwise, and about six months later the boys were back with her. It was then she ap-proached guardianship, a process she called tricky both legally and emotionally.

Brady found support in the group Grandparents Raising Grandchildren, which gathers at

the Petoskey Friendship Center. She fi rst joined when her grand-children came to live with her the fi rst time, and it was through en-couragement by the group that she decided to apply for guardianship. It was granted in summer 2007, al-though the boys had been living with her since spring.

It was then the real chaos be-gan.

“I was always the fun grandma. I would just pick them up and take them places, and buy them clothes.

By Maggie Peterson · Photos by G. Randall Goss

GOODlife 29

... Th at was the package deal,” she noted.

But now, she was scheduling doctor appointments, bedtimes, bathtimes and playtimes. Th is was made more challenging because both boys have attention defi cit hyperactivity disorder (ADHD) and some emotional disorders.

“CMH (Community Mental Health) is a big part of our life. We

work very closely with CMH, and CMH were the ones that made me aware of the grandparents group,” Brady said.

Structure was key at the begin-ning, and remains so today, she added. Average weekdays begin at 6:30 a.m., with the boys out the door by 7:30 a.m. Th ey all get home around 3:30 p.m., when it’s time to play before dinner around 5 p.m.

Next come showers or baths, then homework before an 8 p.m. bed-time.

“I don’t waver too much from that 8 (p.m.) mark,” Brady noted.

After that is her time to decom-press, before going to bed to start the routine over again.

Parenting the second time around is diff erent for a number of reasons, not least because of

Theresa Brady helps her grandsons, Zachary (left) and Trystan

Zachary Beebe looks over the house rules.


30 cover

the everyday infl uence of technol-ogy.

When raising her daughter, “VCRs were just coming out, Beta was going out and VHS was com-ing in, and now we’re to Blu-Ray,” Brady said.

But technology is part of the reason she’s able to be there when her grandchildren need her. As a research interviewer for Medicare recipients, she’s able to have her home be the offi ce and send infor-mation via computer. And her cell phone is a lifesaver, she said.

Now entering into the fourth year of guardianship, Brady said she can see progress being made by her grandsons, and added that in many ways, they are like a nor-mal family. She said they like to travel, having made a trip to St. Louis, Mo., to visit the boys’ mom and then on down to Arkansas, to dig for diamonds.

“We didn’t fi nd any diamonds, but we found lots of jasper,” she said.

She added that turning to com-munity resources has been crucial to the transition, and still remains so.

“Use the grandparenting group,” she suggested to those in positions similar to hers. “If you don’t know where to go, they have a lot of re-sources.” GL

Back to parentingContinued from 29

“…I always said I’d never single parent again — but God said ‘Ha!’”

— Th eresa Brady

Grandparents Raising GrandchildrenThe Grandparents Raising Grandchildren support group meets 6-7:30 p.m. the fourth Monday of the month, January through November, at the Petoskey Friendship Center, 1322 Anderson Road, Petoskey. Childcare is available by appointment.

During the group time, there are opportunities to learn from community resource specialists and connect with others in similar situations and facing similar experiences. Legal, fi nan-cial and parenting issues are addressed. For more information, call (231) 347-3211.

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Grandparenting ResourcesSue Ann Bouwense with the Petoskey Friendship Center said the group Grandparents Raising Grandchil-

dren has had several speakers come in to share their knowledge regarding common issues. Some previous topics and resources include:

Who: 7th Probate Court, serving Emmet and Charlevoix counties Topics: Explanation of forms and the process of guardianship and adoption Contact: Emmet County, (231) 348-1764; Charlevoix County, (231) 547-7214

Who: Charlevoix-Emmet Department of Human ServicesTopics: Cash assistance, food benefi ts, Medicaid, children’s protective services, children’s foster

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Who: Northern Community Mediation, Petoskey Topics: Grandparenting time, guardianship, maintaining family tiesContact: (231) 487-1771, www.northernmediation.org


GOOD CENTS

By Mark Lindsay

One of the primary concerns facing Americans today is how to establish and then

successfully live on a budget.For those approaching retire-

ment age, the need to have a sound fi nancial plan grows.

Financial adviser Sandy Duley of Edward Jones in Harbor Springs suggested a thorough review of your fi nancial plan by age 50 to prepare for living on a more fi xed income.

“We have software that can look at your current fi nancial picture

and quickly assess where you are today, helping us to develop a plan to get you on the right track for to-morrow,” she noted.

People approaching retirement can signifi cantly improve their fu-ture quality of life by taking time to plan for their fi nancial well being.

Th e fi rst step to being success-ful at living on a budget is to have a well thought out and clearly de-fi ned plan in place.

“Most people fail in ever hav-ing a budget to begin with,” Duley noted.

It’s far too easy to fall into the trap of following a budget that has

not been planned or even put into writing.

Don’t be afraid of making lists; by categorizing areas of income and spending, you’ll be able to more easily identify opportuni-ties to plug holes in your budget. Edward Jones recommends plac-ing your spending under headings such as household expenses, food and clothing, and entertainment.

“Honestly track your expenses for at least one to two months to understand where your money is currently going,” Duley said.

Once spending habits are clearly identifi ed, you’ll be better equipped

Staying on aBUDGET

GOODlife 33

to make daily decisions about money. Impulse spending is most often the be-ginning of a landslide of poor spend-ing, and once the habit is developed it can be diffi cult to overcome. For those living on set incomes such as a pen-sion or Social Security, there is very little variation in income so avoiding unnecessary spending is crucial.

Credit card use is typically the No. 1 area families can address to signifi -cantly improve their fi nancial picture, according to Wells Fargo advisors.

Bank cards and department store cards are a very poor idea for people living on a fi xed income. Th e rule is that if there was no money to pur-chase an item this month there isn’t likely to be next month either, and de-laying the expense will never make it easier to bear. Adding to the increase in impulse spending with credit cards, there are also fees and interest that can quickly double the purchase price of that item you just had to have.

Bank account debit cards can be a very good way to monitor spending, but may also have large fees associ-ated with them. Spend some time with your banker discussing exactly how your account works and have a realis-tic plan to use a debit card.

Duley recommended a zero based budgeting system.

“Every dollar should be allocated toward monthly expenses, debt reduc-tion or a good savings plan for retire-ment,” she said.

Once you’ve got the right plan in place for you and your family, you can look for ways to improve the value you get for your money.

One good way to improve your in-come and expenses for homeowners is to refi nance when the time is right. Duley suggested, “Anytime you can save over 1 percent on your mortgage rate, it’s a good idea to consider refi -nancing.”

Lowering your house payment adds money to your budget that can be used to pay down debt, add to savings or start an investment program. Duley added, “Many people think they don’t have enough money to invest, but we can help them start an IRA for as


little as $25 a month.”Coupon websites are becoming

extremely popular and widely avail-able, allowing you to compare your shopping list to the best deals right up to the minute.

Today, using the right coupons for your purchase can be as simple as swiping your coupon card at your local grocery store. Accord-ing to industry estimates, you can save an average of $5.20 to $9.60 per week on your grocery spend-ing simply through the use of cou-pons. Th at can add up to an annual savings of more than $500 alone, which can go toward saving against future need.

Th e savvy spender will often shop around and compare prices on large purchases, sometimes for weeks before making a decision. Th is principle should also apply to your grocery spending. Make a list of commonly purchased items to compare prices and keep an eye on store sales for those items as well.

Th ere are many ways to make the most of your income and to spend smart, and it is important to fi nd a plan that works well with individual goals. Time invested today in pre-paring for the future can pay off in a big way by alleviating fi nancial stress.

Th e ability to own nice things and go nice places isn’t necessarily limited by budgeting — it simply means you can do so in a manner that doesn’t leave you bankrupt. GL

Staying on budgetContinued from 33

Resources:Edward Jones, www.edwardjones.com

AARP, www.aarp.org

Wells Fargo, www.wellsfargo.com

Th e fi rst step to being successful at living on a budget is to have a well thought out and clearly

defi ned plan in place.

Time invested today in preparing for the future

can pay off in a big way by alleviating fi nancial stress.

Don’t be afraid of making lists … you’ll be able to more easily identify opportunities to plug holes in your budget.

GOODlife 35

By Kristin Bates

If you don’t have the deep pock-ets to make a donation this holi-day season, volunteering time

is another way to spread holiday cheer.

An estimated 63.4 million Americans volunteered 8.1 billion hours of service in 2009 alone. Ac-cording to the Corporation for Na-tional and Community Service, if you multiply those hours by the estimated dollar value of volunteer time, which is $20.85 per hour, it is $169 billion dollars worth of vol-

unteer service.Locally, volunteers are sought

regularly to help fill community needs. Many organizations will accept help for one day or several hours, as well as on a regular ba-sis.

The Manna Food Project, lo-cated in Harbor Springs, distrib-utes food to 34 different food pan-tries across Northern Michigan, including the Manna Food Pan-try. Through these facilities, they distributed 1.7 million pounds of food in 2009. This directly affect-ed approximately 137,635 families

in Antrim, Charlevoix and Emmet counties.

Petoskey resident John Myers, in-volved with special projects for the organization, said, “With only four paid staff members, we couldn’t operate at such a large level with-out our 50 to 100 volunteers each week. Although our pantry is open only on Tuesdays, our warehouse facility is open Monday through Friday in order to distribute all the necessary donations we accumu-late throughout the week.”

By partnering with Feeding America West Michigan Food

GOOD SAMARITAN

Helping spread holiday cheer


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Bank, this food bank warehouse is responsible for collecting food and non-food items which are dis-tributed to families in their com-munities at no charge. Boyne Val-ley Pantry, located in Boyne Falls, is supported by the Manna Food Project.

Boyne Valley Pantry director Bill Cousineau said, “Just in the last two and a half months, our numbers have doubled to where we are supplying 32 to 38 family members a week. With a steady list of 12 to 15 volunteers, we are always thankful for more help. Not only does it allow us to keep up with the demand, it also gives our regular volunteers a much needed break.”

Pastor Eric Kerr, director of Sev-enth Day Adventist Food Pantry in Boyne City, said, “People are hurt-ing right now and having some-one give you food throughout the winter is a tremendous gift. We are feeding 30 to 40 families each week and the need is only increas-ing.”

The Boyne Area Community Christmas, an organization that supported approximately 660 chil-dren in 350 different families in 2009, is in need of volunteers for their distribution dates of Monday and Tuesday, Dec. 20-21.

Boyne City resident Nancy Hos-mer said, “We collect names from the area schools and local church-es for those families in need. We have close to 100 volunteers that help pull this together, but we al-ways need more help. It’s a great opportunity for a class or a bunch of students to see their community members in action during the time of year people need it the most.”

If you are interested in becom-ing a volunteer and aren’t sure where to start, visit the Char-Em United Way website, www.cha-remunitedway.org. Through this organization, there is access to Volunteer Connections. This pro-gram coordinates volunteers for Charlevoix and Emmet counties. Currently, there are 53 different nonprofit agencies offering 80 vol-unteer positions.

With a simple click, you can register to begin your volunteer service and give $20.85 per hour back into your community. GL

Where to start:

Manna Food Project and Manna Food Pantry Harbor Springs(231) 347-8852, www.mannafoodproject.org.

Boyne Area Community Christmas Ruth Witenski(231) 758-2787, (231) 582-3152

Salvation Army(231) 347-3531www.usc.salvationarmy.org/petoskey

Boyne Valley PantryBoyne Falls(231) 549-2230

Care and Share Food PantryEast Jordan(231) 536-7423

Seventh Day Adventist Food PantryBoyne City(231) 582-0151, [email protected]

Brother Dan’s Food PantryPetoskey(231) 347-7423

Char-Em United Way, click through to Volunteer Connectionswww.charemunitedway.org

Helping spread holiday cheerContinued from 33

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GOOD SHOTSGOOD SHOTS


A September storm

whips across the lake

at Lake Michigan

Beach in Charlevoix.

A deer nibbles on the roses outside the Peters’ home

in Charlevoix. Deer often sleep just off the deck, hav-

ing learned to trust the homeowners won’t hurt

them, even if they do eat the potted plants at night.

The Charlevoix lighthouse

is bright against the blue

sky as waves crash onto

Lake Michigan Beach.

All photos courtesy Karen Peters of Charlevoix

GOODlife 39

ABOVE:

Sailboats are hoisted out of the water at Northwest Ma-

rine in Charlevoix, having sailed their last for the season.

Rods and reels frame the Charlevoix lighthouse be-

fore heading out for a day of salmon fishing

We want your really good shots of grandkids, pets,

sunsets, birds ... whatever! Tell us about your

photo and e-mail high quality jpgs to

[email protected].

We may use your good shot in an upcoming issue.

READERS:

40

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goodlife october-november 2010

Documents

good stuff good

budget35 good samaritan

grandchildren32 good

toast25 good tasterecipies

northern michigan review

white christmas14 good

holiday crafts9 nod

goodlife magazine319