The Baking Blocks

As you approach the entrance, you will hear the unavoidable slam of two bright red screen doors. That sound will be unmistakable and will most likely have a side effect of wonderful childhood flashbacks. The doors were intentionally left to squeak and slam for the sole purpose of bringing back summer cottage nostalgia. And once that sound echoes through your ears, just know that you can make yourself at home. Creating a “homey” environment has been an important goal for Cookies On Call. Once the doors come to rest it is then safe to set your sights on a delicious spread of mouth watering treats.

What are you looking for? Is it the hypnotizing smell of a delicious cup of joe? Or is it the rich taste of a fresh bagel smothered in cream cheese that gets you moving? Not only did Cookies On Call bring over Uncommon Grounds coffee into the mix, but now they carry such prized goods as Zingerman’s bagels. These outstanding baked bread circles are an east-side favorite for Michiganders (and gaining west-side approval). Each weekend Zingerman’s bagels make an exclusive haul from Ann Arbor before being served right here in downtown Douglas.

So how many cookies can you eat?

A deep hunger began to fill my mind after I heard so many great things about Cookies On Call… Or was it something about the 2,000 pound cookie order that grabbed my attention?!… That is a literal TON of cookies! Macatawa Bank had placed a special order at Cookies On Call that took a full week just to roll enough dough. If someone desired that many cookies to be made, I knew that they had to be good! That being said, I was eager to try out the finest hand-crafted cookie dough in town. So I headed downtown to see what all the hype was about…  

When you bite down on one of these cookies you may notice that they don’t exactly resemble a sleeve of Oreos from the supermarket. These flat-bottom babies are tasty treats laden with pure Michigan love! All the ingredients are made right here in the mitten (For all you non-natives, the state of Michigan looks like a big mitten). The only items that are brought in from outside of the Michigan border happens to be the special boxes that house the cookies. They tried to find a Michigan box maker that fit their request, but it really didn’t pan out. You can’t win em’ all right?

How about those cookies eh?

I know that just about anyone can attempt to bake a cake or batch of cookies; however, some people have proven their handy skills with mountains of flour much better than others. If you wanted a dozen of the best peanut butter cookies east of the Mississippi… you probably wouldn’t want to pick up the phone and give me a ring. If you did, you might want to consider calling the fire department shortly after… These types of things are better left up to the professionals.

These hands are made for bakin’… And that’s just what they’ll do.

The flour fingers behind this baking operation are those of Francesca Martin. Franny established “Cookies on Call!” about nine years ago and has no intention of slowing down. She maintains the strong passion for creating a quality product. She believes in making her products personal with each and every customer; especially when it comes to commitment cakes. I have seen some truly remarkable masterpieces in cake form after browsing through her cake-folio. It is her guarantee that no two cakes are ever the same! .Odds are there is also an unspoken guarantee that each cake will probably become quite a conversation piece. Franny has the ability to fit the right person with the right cake (kind of like Cinderella and the glass slipper).   

Now let’s get curious for a moment…

How do you become a seasoned veteran of the baking world after spending 30 years with corporate marketing? Well maybe it has something to do with deep running Italian roots? Or maybe it is the fact that Franny used cooking as a way to rehearse speeches for work? Well, probably both are valid reasons. It is about love and passion. The process all starts with two hands and a lot of passion. “It is like being in love for the first time” she says.  Cookies On Call has certainly given Franny a sense of gratification. Seeing the smiles and building relationships with her customers has been much more rewarding than she could have ever imagined. How could you not love making sweet treats for friendly faces each day? I know you can’t please everyone in this world, but you can certainly make a dent.

It doesn’t stop there…

Something that I find remarkable is a business that knows how to make a difference in solving a questionable economy on a local scale. The shop on 25 Center Street has something that can’t be seen hanging in the window or sitting inside a display case, it is something of a much bigger picture. Franny is very adamant about taking initiative in order to help keep Douglas in motion. I am a firm believer of a “community” concept and wished that merchants were more aware of one another. She has been a tremendous cross-promoter for other local businesses. Word of mouth is a great form of advertising and arguably the most trusted advice amongst the masses. This technique is used at the shop to promote the town as a resource instead of leading people to neighboring places like Holland (Don’t worry, I still love Holland).

The next time you drop in to check out downtown Douglas, come on in. Stay a while. Try the homemade soup. Eat a few cookies. Grab a fresh bagel. Take some bread to go. Get your coffee fix. Repeat.

(Now you might be asking yourself, how can I get my hands on those cookies if I live in Canada?! Fear not! These fabulous sweets can be shipped to anywhere in the world except Iran and Cuba. If you live within 20 miles you get a special personal delivery! )

A Slice of Heaven

   Have you ever been so excited you were barely able to wait for the car to stop rolling before you hurled your body out its nearest opening? Acre after acre of open rolling hills can be seen from a road-side vantage point. Yes, that is an orchard boys and girls! But, not just any orchard…

   As I approached the rows of trees in the fields of empty limbs, I began to try to imagine what it would be like when the season came once again:

   ….From tree to tree, you can almost see all the excited bodies with outstretched arms and aspirations of reaching the best apple on the branch. I can picture children being hoisted up onto the shoulders of their parents and the tiny determined hands scrambling through dangling branches. It is that once-a-year moment that seems to release the sweet smell of a fresh cut apple and the cool outdoor air pumping through your lungs. Ahhh yes! A Michigan tradition in my book….

   Let us begin to explore the more edible points of life!

   

   I cherish the days where I can go off and wander into a setting that yields heavy smiles and happy tummies. I picked the perfect day to enter the gates of Crane’s Pie Pantry. It was a very special time to be around, considering they are so busy sometimes that you can’t even find a place to park your car! From what I gathered, there are lines and lines of cars attempting to get into the orchard for the days that the “U-Pick” operation is in full swing. What is U-Pick you say?

   They grow it, U-Pick it!

   Guests are allowed to come in and pick their own fruit right off the trees and vines. This is where terms like agri-tainment or agri-tourism get their names from. It is more than just picking fruit, it is an event! Odds are that you aren’t going to bother to pick fruit from a tree unless there is a valid purpose such as good ole fashion family bonding time! I couldn’t think of a better place for the family. Crane’s isn’t just a place that turns out tons of apple pies annually… It is a multi-facetted hot spot for entertainment.

   Hooray for AGRI-TAINMENT!

   The orchard can be broken down into three main sections. The first section can be labeled as the largest portion of the farm. The apples make up about 80% of total fruit that is harvested at Crane’s. Peaches make up the second section with about 15% of the total output. Last but not least, there are also sweet cherries! The sweet cherries only make up about 5% of the crops and are solely used for “U-Pick” purposes.

   So why is Crane’s so special in my eyes?

   I am always thrilled to hear stories of passion and persistence for my own personal growth and motivation. In this case, I think that everything that I had encountered more or less slid right into this category of life lessons and encouragement. I already had a great vibe going on the tour and I am pretty sure it wasn’t just the museum-like display looking at me from all directions (which is outstanding by the way). I have a theory on why I felt such warmth as I meandered through the halls and corridors…

   The Human Element of course. The essence of what builds the moments that we remember.

   I can say it once, twice or even a thousand times… People create the experience, not just the place! Although the place has a lot to do with our perception of a time worth spent, it is still the people that can make or break the experience. If Crane’s was run by a bunch of robots do you think anyone would truly care about their apples and peaches? That answer will most likely be a no. That being said, I had the pleasure of sitting down with Lou and Becky Crane (Laura Crane was making magic happen nearby) about how their business began and the struggles that presented themselves along the way.

   Crane’s opened up their Cider Mill in 1968. Things weren’t going as well as they had hoped for so in 1972 they established their restaurant. Although they were never swimming in “Benjamins”, it didn’t seem to bother them. In this time however, Lou Crane had perfected her pie crust which would ultimately raise their stock.

   An ongoing story of Crane family history was being unfolded by Lou as I was given a tour of the property. During this time she told me something rather sad. I know that Allegan County is the highest producer of agriculture in Michigan at the moment, but this doesn’t tell the story of past years. Crane’s Pie Pantry is one of the few lucky ones in the area that managed to stay afloat. Along the M-89 area there has been quite a bit fluctuation from an agricultural standpoint. Only about two locations of functioning producers still remain from a once booming region.

   Bob and Lou Crane nearly sunk into bankruptcy with the rest of the crowd. Year after year, their farm barely put bread on the table and covered the bills. Lou described it as a true battle of personal strength to keep positive. The farm had been in Mr. Crane’s family ever since the 19^th and it was not an option to put the 180-acre farm up for adoption. I am glad that they kept a strong hold onto their land and continue their traditions to the present day.

Kudos to the Crane’s.

Love at First Fish

Ten pins, eight lanes, cocktails, TV’s, and… Sushi?

   Being an avid bowler for the majority of my young adult life, I can say that I enjoy the sport as a competitive activity as well as a leisurely one. When I’m not being a serious (well 75% serious) bowler on my Sunday night league, I am probably at the lanes having a few brews and picking up spares with some buddies. What makes Lakeview Lanes different from all the other alleys around the state? Normally you can only go to a bowling alley for a few greasy chicken fingers and a hefty portion of French fries. Down on Center Street, the times are changing. Ever since new ownership has taken over it has given life new atmosphere has sprung to life in Douglas. Through the doors at Lakeview lanes the average smoky bowling alley is something of the past.

   I believe it was Elton John that once said “Saturday night’s alright for sushi.”

   Blake, one of the co-owners, introduced me to Emma on a Saturday night. Emma heads “Sushi Saturdays” at Lakeview Lanes. Emma has been cooking all her life and sushi has been a definite staple in her traditional cooking. She is originally from Japan and currently resides in Holland. I asked myself… “Why Japan to Holland of all places?” Well it turns out that Emma teaches Japanese at Hope College. I was caught off guard by this statement due to Emma’s perfect English, but I’ll take her word for it.

   So why am I rambling? I’ll tell you why!

   Each and every Saturday there are three chefs in the back preparing delectable Asian-born entrees. Maybe some of you are in the same boat, but I had never actually eaten sushi before, and I wanted to make sure that I could finally remove that void on my record. A lot of my friends talk about sushi like it is some sort event or as if the circus just came to town. I find sushi as an enigma in the culinary world and amongst adults from all age ranges.

   Last summer I questioned why sushi had not infiltrated the community yet. I figured with such a heavy population from Chicago that there would certainly be something of the sort in town. Of course… as soon as I left to headed back to school for the fall, Lakeview Lanes decided to put on the sushi parade. How many bowling related businesses serve sushi? I thought about looking it up via internet, however, Google might become confused when the words “sushi” and “bowling alley” are contained in the same phrase. I’m not sure how many bowling alleys have screened-in outdoor patios as well, but their probably aren’t too many.

   One step closer to an outdoor bowling alley, I can feel it. Touché’ Lakeview… touché’.

    

   Blake and Dave have already shown the community their ability to provide great food, and now they have one-upped themselves by serving out slices of exquisite sea delicacies!  You may wrap yourself around a serious serving of Japanese culture from 6:30 until 9:00 each Saturday.

   I’ll admit that I was a bit of a skeptic when it came to believing that there was enjoyment to be gained out of eating something that looks like it just hopped out of the water. I’ve watched Man V. Wild on many occasions and I have been frightened by the apparent disregard for food-borne illnesses. I have seen Bear Grylls barely stomach things like raw lizard, live scorpions and trimmings of a freshly slain zebra for survival purposes. I always thought to myself other than a life or death survival situation, why would anyone want to eat raw fish? Well it turns out that I was pleasantly surprised.

   Real. Succulent. Sushi.

   I sat with a few friends and we ordered quite a platter of various sushi bits (it was definitely a family-sized platter). We started out with the light, elegant miso soup that was fit for a true tofu lover. The soup is a great way to get the dinner started and it always reminds me of my first time at a Japanese steak house!

   After sharing a few funny stories with company and cherishing fond memories of the past, the grand display had made a move for our table.

   The wasabi was delightful. The combination was perfect. The ginger was arranged in such a way that it actually resembled a pink rose in full bloom. It was an epic Lakeview moment for tearing down the walls to my sushi virginity. As I dipped my rice-covered fish clippings into my dish filled with soy sauce, I began to enjoy what I have been missing out on for so long. I was not only surprised by the excellent flavor and presentation, but who knew sushi was so filling? I have a feeling that people seem to believe that sushi is too expensive for the amount of food you actually receive… I know that’s how I felt! It turns out that I was completely stuffed on spicy tuna before I knew it.  

   I enjoy being proven wrong in life (It gives me faith in humanity). This day just happened to be one of those days. A new avenue has opened in my world and I will always remember that my craving for sushi all started at Lakeview Lanes. It might not be your typical place, but on the other hand I think that becomes the beauty of it.

P.S.… The carrot cake is a definite topper for a great dining experience!

Pulling Apart Perception

Preface: A great idea only comes to fruition when all the pieces of a puzzle come together as one.

   I am sad to say that I am plagued by a habit that commits a level of ill justice or a type of severe analysis by mere glance. It can also be described as judging a book by its cover. In this very case, I would be guilty of judging a restaurant by its menu. My mind likes to tell me that a restaurant with multiple entrees in excess of $20.00 accompanied by a two hour wait will most likely equate to one expensive evening. I often come to the conclusion that such places may not be worth my time and money. Call me cheap if you’d like, but I don’t get paid to go to college (at least not yet). As a result of not giving myself the chance to even step foot inside, I have once again made a terrible mistake.

   Either way, there is always a “think twice” mentality when making a choice about high-end dining. If you are going to shell out a few clams for some quality eats then you probably want to get the most out of it right? The truth is that perceptions lead to word of mouth (rumors; good and bad) and can eventually lead to the spread of misleading information. If you aren’t familiar with misleading information or information with tons of holes then just watch Glen Beck or the O’Reilly Factor for a few minutes... then come back and continue reading.

   I wanted to be proved wrong about what little information I have held with me about a place on the corner of Main and Center Street. After having the chance to speak with co-owner Matt Balmer and Chef Michael Bild of Everyday People Café, I began to build a new perception of their establishment.

   Is there something behind the curtain of E.P.C. that separates them from the others? Well, yes, there are indeed some noticeable differences…

   Matt and Michael educated me on a specific philosophy that has brought them a wealth of success in recent years. Their philosophy can be described in a two-word phrase they call a “Meal Experience.” What is a meal experience you say? When you say meal experience, you are characterizing something that encompasses more than just the most amazing dinner plate you have set your eyes on. It’s more than that. Besides, what is an award winning dish without a little ambiance anyways? Its just a dish, not an experience.

   The experience all begins with the pieces of a delicately manicured puzzle. If you are familiar with a puzzle (I’m going to assume that 99.9% of the readers are) then you know that a puzzle can be broken down an infinite number of ways. However, no matter what you think you are capable of, a puzzle can only be put together in one way. In relation to Everyday People Café, their unique puzzle described as a “Meal Experience” is pieced together by four simple components attached with one golden rule: Food, Service, Atmosphere, Price… and doing all of them Consistently.

  Matt Balmer has displayed his level of commitment to his customers with a strong sense of value. If you flew, drove, or hit the midnight train down to Chicago you would probably pay twice as much for any entree that you can find at Everyday People Café. The quality might be rivaled, but the value is absolutely unrivaled by anyone! The average passerby might not understand that what they are eating is relatively inexpensive in comparison to like-restaurants, yet it is still of the highest quality.

   People may also not grasp the fact that a lot of what they are eating is pumped out from local farmers and producers. Mr. Bild whips up dishes that include items from places like Dancing Goat Creamery (the only certified organic goat cheese/milk producer in Michigan), Hoffer Farms, Visser, Palazzolo’s, Crane’s Pie Pantry, Blue Star Meats, Schroeder’s Sugar Shack and many more!

   Did you know Michael and the crew throw down all of their foods from scratch?

   

   If you are listening to some patio blues in the summer or you are nestled up by the fireplace in the winter, E.P.C. is continuously hitting you with generous portions of cultured cuisine. It is casual dining at its finest after all! They have been serving comfort food to patrons for the past 13 years.

   Comfort Food? Hmmm…….

   E.P.C. delivers what they like to call comfort food with a twist. And no, this doesn’t mean that your steak will unexpectedly morph into something else as your evening hits the midpoint (that’s just absurd). This simply means that those familiar foods you know and love have a little spice thrown into the mix. The great thing about a night with your guests at Everyday People Café is knowing that you can count on a consistent result.  The taste doesn’t change day to day or week to week, and Matt Balmer will stand by that.

   Whether you are looking for a bright, knowledgeable staff member to help you select a particular type of  “Grower Champagne” or the right type of pasta concoction; you can feel at ease, because you are in the hands of seasoned veterans that know how to satisfy your meal experience to the utmost degree!

   Everyday People Café has something special in the works here in Douglas, and don’t be shy to drop on by. Just remember, even though you have to wait like everybody else (Hint: It is called Everyday People Cafe), I can assure you that you won’t be disappointed!

Now go get served!

The Sweet Taste of Salt

   Sometimes it’s not just a meal that fills you up. Sometimes you just want more than a 10-minute chow down session at Subway. Maybe you seek a substantial amount of time to be spent surrounded by the laughter and smiles of those that are closest to you. It could be sharing a feast amongst distant relatives and creating memories that will last a lifetime. I always think back to the time where my family would come together as one and witness me falling fast asleep into a plate of pizza. If it weren’t for family, I wouldn’t hear that story year after year when we come together. Any story at a family meal that surfaces was probably created because of our unrelenting quest to bury our stress for a brief moment.

   The intentions of our hunger never change… just ask the guy who sends you lyrics from Todd Rundgren’s song “Bang the drum all day” every Friday as the work week comes to a close(You know who you are). We still seek the same opportunity to lay back, eat, laugh and just have plain old fun! The soul needs a little bit of a reset button. It is good to make sure you know why you sit at your cubicle day after day.

   As I roll out the red carpet onto the streets of Fennville, I explore a certain tradition that I have been longing for. If I am going to celebrate the joys of my agenda then I wish to spend it wisely and savor the flavor. It seems as if the very essence of my treasured atmosphere is being established on the menu at the Salt of the Earth. I traveled down the road a few miles to talk with the head chef, Matt Pietsch. I quickly became engaged as I spoke with Matt on the ways of “The Process.”

   Great People + Great Food + No Worries = An Event. What dinner should be!

   If you are wondering about the connection here, No, I am not boasting about processed foods! I am speaking of quality products that begin with the real hands of passion. Matt and the crew hold true to the concept of value through exceptional cooking and hand-crafted dishes. I believe just as much as it is hard to find good work, it is just as hard to find good food these days. The level of integrity in the culinary world is easy to downgrade; however, some individuals still take the time to give it their all!

   For the local produce enthusiast, the Salt of the Earth is a relative gold mine. I say this because Matt and the rest of the staff take the time to dig right into to the true source of quality. The roots of West Michigan grow deep under the soil of 114 East Main Street!

   The local markets are held to a high esteem within the priorities for the Salt of the Earth. Local producers such as Evergreen Lane Farm & Creamery, Palazzolo’s and Crane’s Pie Pantry are stocked in their cupboards. With a menu that changes about six times a year, Matt continues to strive for the utilization of local, seasonal ingredients. Unlike the Salt of the Earth, many people choose against this method and continue to manipulate Mother Nature. In my mind, if you are using blueberries for all your deserts in February, odds are that they aren’t local. I tip my hat once again for sticking to the guns of what West Michigan offers.

   Seasonality is the key for legitimate and traditional food practice. I mean, I don’t see too many people picking fruit in the snow as I pass by Krupka’s Blueberry Farm so why would you put blueberries on the menu week in and week out? Right!?

   “The Process” has many sides to it. The core of it can be described as creating a taste that is born from natural, conscious, and sustainable extraction from the vines of the earth.  

   When I write I like to look for something that is exceptional when I visit with owners, chefs and producers. Matt provided me with information on an idea that nestled right into this category.

   

   This ain’t your average cookie-cutter business folks!

   Their idea encompasses more than just the owners and head chefs. On days that the shop closes its doors, all the employees will travel to local farms and food producers to get an idea of where their ingredients sprout from. Matt calls them “Field trips”… I call it a great time to be on the payroll! The point of this process isn’t to go on a haunted hay ride, but the purpose is to create a sense of respect for the product that ends up on the plates of fellow patrons. If you can witness the delicate procedure to make just one quality carrot it leads me to believe that you would probably peel that carrot to the best of your ability! This productive approach has been adopted by their crew, and from my understanding it pays off and will continue to pay off.

   The pride of the Farm-to-Table notion is ever present in Fennville and people are beginning to recognize it. I asked Matt if it was worth it to take such care into the preparation of his food, and without hesitation he said “Absolutely.” Who on this earth would take 19 days to prepare ham? I’m not sure, but the Salt of the Earth does. The process is always at work; Just like most people may not know that they serve hand-cut steaks in house. The next time you hit up the filet mignon, listen for the knife slapping the cutting board in the back.

   The thing to know is that the food you are sharing with your best friends around the dinner table is built on the foundation of local spirit. The entrées you dive into don’t just end up on Matt’s doorstep after being shipped from some shady meat processing plant in Mexico (No offense to Mexico, I loved Cancun). It’s all about the process. A local process at that! Genetically enhanced foods aren’t found in this whirlwind of epic flavor!

Dear West Michigan,

Indulge.

Think Bold, Drink Bolder

   When I tip back a fresh cup of coffee, I envision that in 45 minutes I will be ready to start my day. I personally like to label the beverage as time-released motivation. In a normal early morning situation, I am desperately gunning for a mug once my feet have hit the floor. If I don’t grab a cup of fresh brew in the morning I will be a victim of some serious head nodding and low eyelid control. Regardless of what type of coffee or how terrible it is, I am notorious for hunting down anything that I can get my hands on. I’d like to break that habit. The only problem is that my idea of finding better and bolder taste leads me to believe that I must travel to Colombia. Thanks to mainstream America, I hope to wake up each day to a man with a donkey and a fresh pot of quality brewed flavor. The reality is that I still continue to burrow further into the closest can of Folgers or Maxwell House. I am sure I am not alone...

   Having dowsed myself in a large supply of random coffee grounds over the years, I figured that it was time to step up to the plate and get schooled on bean brewing. Jumping back to 4^th grade, I have learned to carry the coined phrase “Knowledge is Power” with me forever. So in this current expedition, I chose to apply my most cherished choice of words from School House Rock to enhance my roasting appreciation. I find that it is much better to go to the source of something rather than compromise the power of an excellent experience.

   In my quest to gain a little more knowledge on beans, I began the search to find out about a roasting facility that is located somewhere in the area. And yes, such a facility actually exists! Now that is a bit more exciting than buying a bulk load pre roasted beans from a giant company right? I’d like to hear about real people producing exceptional coffee than witness a truck drop off a palette of Folgers’ Classic Roast containers. I am interested in something more unique. In that case, I got in my car and drove to visit Uncommon Grounds in downtown Saugatuck.

  Mr. Darienzo is the owner of Uncommon Grounds and just happened to be in house. He was generous enough to give me the opportunity to witness their next roasting process. I gladly accepted the offer and capitalized on my field position. In order to see the roasting facility, I had to wait a week to see the action. The process only happens about once each week in the winter, but when summer approaches they are geared up to double their output to meet higher demands.

   When I stepped in the door to the roasting quarters, I immediately became thrilled. I had arrived amidst a current churning batch. I could smell the strong yet pleasant aroma of fresh beans being heated up to blazing temperatures. I thought to myself “there must be giant spinning drums 30 feet high with hundreds of pounds of coffee beans!” As I turned the corner I only saw one relatively small machine. Come to find out, there is great purpose behind his seemingly small contraption.

   Being the curious badger that I am, I certainly asked a lot of questions (with consideration to the fact that I am sure it would be the first and last time I would be included in this type of event). The coffee roaster is an upgrade to what used to be used inside the cramped shop. There are many benefits to having the new facility. Not only do they not have to worry about roasting in the store, but they have the ability to expand the business and add additional roasters if need be. The state-of-the-art roaster is accompanied by a smoke stack shaped object called an afterburner. This is the reason why you don’t smell each roast catching a gust and drifting down Blue Star Highway. Although I would enjoy the smell of coffee on my daily drives, Darienzo claims that not everyone enjoys the strong smell of cracking beans in the air. To each his own, I suppose.

   The more and more we spoke, I began to understand how much attention to detail Darienzo needs to devote. Right down to the very cracks of the beans! I realized that there was certainly more science to the roasting process than I had previously given credit for. We spoke about how giant companies (even Starbucks) roast around 200 pounds of beans or more at a time. At the Uncommon Grounds facility in Douglas they generally roast about 20-25 pounds of beans at a time. With such a manageable size to watch over, the roasting crew is able to produce a much finer batch and allow for a more precise roast. After doing this for so many years, I was told that you become accustomed to roasting by the sound of it and not by the time of it.

   Each time a batch goes in, depending on which type, the result of the taste is related directly to the length of the roast. What I enjoy about the technique that they use in Douglas is the fact that nothing is automated. This coffee is put through the process by man power from start to finish. I really do mean from the start too…

Once a year the Uncommon bunch travels to visit their coffee farmers and their families in Central America. Not a bad work week right? I only wish I had to tell my mother and father that I was headed down to Honduras on account of important business. On February 3^rd, they are shipping off to Honduras to get a close-up shot of their distant workforce. Not only do they get to experience the life of a days’ work in the business, but they also get to inspect their crop. It helps to inspect, because those beans will eventually end up on store shelves all the way from Zeeland down to Chicago. And yes, if you are wondering, Hoffman Street is not the only home for those beans!

   Uncommon Grounds actually has often donated coffee around the community as well. For example, the annual, twice-weekly Green Market has coffee donated by Uncommon Grounds. In addition to their generous track record, each season they brew a fundraiser blend to support local groups and events. Previous fundraiser blends have been awarded to the Saugatuck Public schools for example. So the next time you drop in to bask in the fumes of your piping hot macchiato, ask about the fundraiser blend. Why not get a jump start on your day and feel good about your purchase? Two birds, one stone…boom!

With about 50 accounts in the Midwest, even restaurants right here in the area such as Everyday People Café, Phil’s Bar and Grille serve Uncommon Grounds’ coffee.

   Uncommon Grounds is not only buying Fair-trade coffee crops, but they are also making a difference in the lives of the people that hand-pick the coffee cherries themselves. Many may not know, but Darienzo has been able to pay their partnership up to three times as much as local buyers in Honduras. It truly is a remarkable business endeavor. This type of practice is almost like reverse outsourcing in respect to pay wage.

   I enjoyed my time spent sipping on dark roast coffee as I watched the magic unfold in Douglas.

   

   So I say so long to my friends at Uncommon Grounds as I continue to dig deeper into a community. A community with such great edible wonders to offer! Each time that I purchase a cup of Uncommon’s finest, I will be thinking of the families that spend their lives dedicated to harvesting such an exquisite crop.

Quiet Streets, Busy Trails!

   As I pushed forth into my internship with an eager mind, I had aspirations to become an active individual before the dawn of the beach season. I’d like to think of the beach as my “X” factor. It is the one thing that can always push your will regardless of the circumstances. I want to believe coming into a new year brings a clean slate to your plate. I usually become fixated on changing my daily routine in hopes of creating a life-altering habit. The cold reality is that most of us come to terms with the phrase “good habits die hard.” I can’t say that I am a stranger to this phenomenon that seemingly takes us all by surprise. I saw it at college, year in and year out (I am on the five year plan). In the early weeks of January, local gyms tend to see new faces. The bright smiles of new patrons are always accompanied by a strong sense of determination.

   All is well in the world, and spirits are soaring high on motivation that happens to manifest itself from thin air. Case closed. Things are fine and dandy right up until a few weeks pass and another strange event takes shape. This is what I like to call the temptation phase of any one task. As soon as you feel accomplished, it is okay to slack here and there right? This is the type of logic that says it is more than okay to swing your arm over to hit the snooze button time after time. At this point for most new gym members and fitness enthusiasts alike, the will has now begun to fade and the newly formed resolution finds its way onto the backburner. Once again, the struggle continues.

   Some may be asking themselves, “How can I break the temptation to make excuses day after day?” I set out to find this very answer. As my journey begins, I continue to bridge new connections as I strive to keep a community aware of hidden gems that are sitting right in plain sight. Coincidently, this is always the goal of Scott Kierzek in the community recreation office. Finding new ways to get people moving, and ultimately improve the quality of life for people like you and I. I tip my hat to Scott as he provided information about a club that I could investigate. Now I know it may seem like the off-season for an avid hiker, but there happens to be a will to brave the snowy trails each week for an elite group of individuals. The few, the proud… the hiking club!

   

   I got word that the hiking club meets each week on Monday mornings just around 8:15 A.M. Having this exciting information, I didn’t just want to exercise my fingers and tell people when and where they could meet up while I sit in my cozy, pseudo-office. That is way too boring! Besides, talking about the hiking club does not do a justice to the people that wake up each Monday morning and complete a rejuvenating hike through the dunes. I held that thought in mind as I decided it was a prime time to join the hiking club for an early morning trek.

As I arrived at the Felt Mansion, the temperature was hovering above single digits, and I was sad that I didn’t have the power to grow a beard at the snap of my fingers. Soon after arrival, I was introduced to the brave and energetic group that straps up their boots week to week. I may have been the youngest person to join the group by about a decade or so, but I have to give them all a lot of credit. Most of the hikers were in better shape than I was. Let’s just say I wasn’t leading the excursion…

   We hiked up, down, around, up, up some more, down a little bit, and up a lot more. We finally hit the shore of Lake Michigan! Now some of you may be saying “who cares?!” Coming from someone who has never seen the frozen waves of winter, it was a sight to behold. Seeing the sight of water crashing over the crystallized beach was well worth the two-mile hike to get there. We walked along the shoreline for a while to let the lactic acid take a moment to recede from our tired legs. The best part is that we were halfway there! If anyone is familiar with long road trips, we all know that the ride back (in my case, the hike back) seems to always take half as much time.

   I found myself huffing and puffing as we retreated back into the woods up a steep incline. Right at this moment as I was zigzagging across the hill to keep my footing, I could not help to hold back a big smile from my face as I began to reflect on why I was out in the park in the first place. Some don’t take the time to reflect on what they have done, however, I find it as a great exercise to live in the now. It isn’t everyday that you jump right in with complete strangers and endure an exhilarating hike!

   

   Great conversations were to be had along the way through the winding trails. I came to the realization that the world always appears to become smaller and smaller each time I journey into the unknown. Sometimes when you throw yourself into unfamiliar situations like this one, more often than not you tend to come out with a better understanding of your own goals and ambitions. In addition, I had a lot of laughs with people I may have never met had I not sought out the adventure seekers that make up the hiking club.

   I believe it was Tom Petty that once sung, “…If you never slow down, you never grow old…” That is the motto I will stick with the members of the hiking club forever.

   

   Catch me next time on Digging Douglas as I bend your brains into the confines of a coffee cup.