women's lifestyle magazine march 2011
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March 2011 edition of Women's LifeStyle MagazineTRANSCRIPT
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E S S E N T I A L • E N T E R T A I N I N G • E N L I G H T E N I N G
G r a n d R a p i d s
Love to Cha-ChaSangria with Kellie Rowland
Wildcrafting withLisa Rose Starner
Design Solutionswith Ashley Cole
In the Kitchen withChef Terri Rees
Burger Quest withLatesha Lipscomb
All kids
Every aspect of the new Helen DeVos Children’s Hospital is dedicated to infants, children and adolescents younger than 18 yearsold. Our separate pediatric emergency department (ED) is just down Michigan Street from the Butterworth Hospital ED. Look for the red Children’s Emergency sign. We’ll be here.
Michigan St. NE Barclay Ave. N
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Helen DeVos Children's OutpatientCenter
Butterworth Hospital
Helen DeVosChildren’s Hospital
MusculoskeletalVan Andel Institute Center
Fred andLena Meijer Heart Center
Children’sEmergency
AdultEmergency
Located at the corner of Michigan Street and Bostwick Avenue in downtown Grand Rapids
For driving directions, visit helendevoschildrens.org/pediatricemergency. Free valet parking is available at the Children’s Emergency entrance.
All the time
March 2011 3
The People Who Make It Happen . . .
Publisher/OwnerVictoria Upton
victoria @womenslifestylemagazine.com
Editor in ChiefAngela Klinske
Creative InspirationBacon
Health Writer Ruth A. Brandt M.D., F.A.C.O.G.
Beauty GuruMarianne Bockheim
Lifestyle WriterJanice Lynne Lundy
Conqurer of ClutterMary Dykstra MBA, CPO
Book ReviewerAlexandra Fix
Contributing WritersAshley Cole
Lisa Rose StarnerLatesha Lipscomb
Nikki RobertsonKellie Rowland
PhotographyDaniel E. Johnson
Ruth Parbel
SALESSales ManagerRoxanne O’Neil
Sales Representatives: Shelley Funk
CONTACT US:PHONE:
(616) 458-2121
E-MAIL:[email protected]
WEBSITE:www.GoWLM.com
MAIL:820 Monroe, NW, Suite 320
Grand Rapids, MI 49503
FAX:(616) 458-2399
FACEBOOK:Join us!
facebook.com/WLMag
Coming in April 2011At Home
Let’s Eat!
Expand Your HorizonsDiscover Your Personal Eating Style ..............................................4Want to Eat Healthier? 4 Things You Can Do Starting Today....12Shortcuts for Fast Weeknight Meals..............................................14Go “Wild” for Hyper-Local Foods with Lisa Rose Starner ..........16Expand Your Horizons Events ........................................................43Reader’s Lounge ............................................................................46
Interior IdeasDelightful Discoveries ......................................................................8Adding a Kitchen Island ................................................................26Conquer Your Clutter: Counter Clutter, Cupboard Chaos
and Fridge Fright ..........................................................................44
Down the AisleWedding Cake Trends ..................................................................32Pearls of Wisdom ............................................................................32Surprising Wedding Facts ..............................................................32
Looking & Feeling GoodKitchen Fashion ................................................................................6Beauty: Food, Fun and Fabulous..................................................20
RecipesLove to Cha-Cha Sangria with Kellie Rowland ..........................10Wild Salad........................................................................................16Wildcrafted Nettle and Michigan Morel Risotto ........................18Turkey for Breakfast
Smoked Turkey Migas ..................................................................34Eggs Benedict with Avocado ....................................................34
For the Love of BaconBacon-Stuffed Shell Salad ..........................................................22Bacon, Lettuce and Tomato Brushetta ....................................22Bacon-Wrapped Medallions with Garlic-Mustard Butter ........22Bacon and Peanut Butter Cookies ............................................23
Out & AboutNow Trending ..................................................................................28West Michigan Women’s Expo ....................................................36Special Events ................................................................................40Concerts ..........................................................................................42Art ....................................................................................................42She Said, He Said............................................................................33
NetworkingShe Means Business ........................................................................19Professional Development & Networking Events ......................42
Women Who InspireChef Terri Rees ................................................................................24
M a r c h 2 0 1 1
On the Cover: Model is wearing Gloveables™ rubbergloves and fabric apron. Buying info available on page 6.
I know from experience that mindful eating worksas a sensible way to lose weight. It also invites usto shift our relationship with food itself. Afterreviewing current titles on the topic I have foundmy favorite: Mindful Eating: A Guide toRediscovering a Healthy Relationship with Foodby Jan Chozen-Bays, M.D. (The book comes witha very helpful CD, too.)
Dr. Bays proposes that there are seven “eatingstyles,” and when you uncover yours you canforge a healthy, new relationship with you! Shewrites, “There are different types of hunger. All ofthese types are actual experiences. They occur assensations, thoughts, and even emotions with ourbodies, minds, and hearts.” With mindful eating,the challenge becomes how to untangle andseparate our different experiences of hunger.“Then,” she says, “we can respond to each one inan appropriate and wholesome way.”
Here is her list of the seven kinds of hunger – andthe real reasons behind each. As you read,consider if one or more might be yours:
1. Eye hunger: “I see it. I want it.” The mix ofcolors and shapes is appealing, so we are drawnin. This reveals our unconscious desire for beauty.
2. Nose hunger: “I smell pizza! Let’s havesome pizza!” the mind yells. Smells exert aprimitive effect upon the mind and draw us inmore easily to eat.
3. Mouth hunger: The mouth’s desire forpleasurable sensations, though this varies fromperson to person. Some like it hot, crunchy,chewy, soft, creamy, and so on.
4. Stomach hunger: The body’s response to“emptiness,” again varies with each person:aching, nausea, constriction, any uncomfortablefeeling that wants to be relieved.
5. Cellular hunger: An instinctive knowingthat our body might actually need a certain typeof food to come back into balance (greens, salt, orsugar, for example)
6. Mind hunger: Based upon thoughts such as, “I should eat more fish” and “I deserve a sweettreat.” Based on good food vs. bad food notions;programming about food, including familial ormedia-sourced messages about food.
7. Heart hunger: A longing, loving connectionto food suffused with positive memories, “thegood old days,” home cooking, food eaten orprepared with love. Indicates our desire to feelthat love again.
As I read through this list, I found myselfconfused as to which category I fell into. Itseemed as though I could say yes to each, at onetime or another. This, I learned, is precisely howmany of us feel, and it points to the wisdom ofDr. Bays’ suggestions for cultivating mindfulness:“We can sit down and do a quick assessmentbefore eating. On a scale of one to ten, what ismy level of eye hunger? Of mouth hunger? Ofcellular hunger? Once we know this, we can eatappropriately and satisfy all the parts of us thatare hungry. We can thoroughly enjoy eating.”
Knowing this, I went back through the list andgot a bit more real with myself. I told the truthabout my eating attractions and this is what Ifound: I most often experience stomach hunger. I don’t like it when my stomach feels uncom-fortable, so I do something to change that byfilling it. And mind hunger is significant too,telling myself I have worked hard and I deserve atreat, or because I am borderline hypoglycemic,that I need protein.
No matter which type is yours, the authorsupplies plenty of hands-on exercises to workwith and transform each into a more “healthy”form of hunger.
Dr. Bays also advises us to be aware that three ofthe seven hungers can be quite problematic. Theyare mouth hunger, heart hunger and mind hunger.These three cause us to overeat more than theothers. “But only when we remain unaware ofthem and of how to go about satisfying them,”she says.
And we can and should satisfy our hungersthrough mindful eating. To learn more about howto create a mindful eating practice for yourself issimple. Books abound, as do web resources. TheCenter for Mindful Eating (www.tcme.org) is anexcellent place to begin.
All that’s required for us to transform ourrelationship with food is the passion to make ithappen. True, mindful eating does help us loseweight, but the greatest benefit of all may belearning to love ourselves more. We honorourselves in wonderful newways by making healthychoices, one bite at a time.
Discover Your Personal by Janice Lynne Lundy
Eating Style
Janice Lynne Lundy is an Interfaith Spiritual Director, retreat leader, author and thewoman behind Buddha Chick™. Visit her website to learn more: www.awakenedliving.com.
“Mindful Eating,” is more than a buzz phrase. It’s one of the hottest topics in the weight lossindustry, with many new books on the topic, and classes springing up around the country.The notion of eating mindfully – eating with awareness and attention to what and how weconsume food – has great appeal, much more than its implied opposite, mind-less eating.
March 2011 4
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“Why do I feel this way?”“Why can’t I get it together?”
If you find yourself asking “why”questions and wondering “What’s wrongwith me?” you are like many of myclients who are glad to finally get relieffrom these frustrating questions.
Asking “why” questions consumes muchenergy and leads to dead-ends. Whilethey signal a strong desire to changethings, they also let you know you arestuck, that you are anxious, worried,and immobilized. I can help you getunstuck quickly and thoroughly. Eventraumatic experiences are finallyresolved, once and for all.
We focus on results, not on figuring outwhy you feel bad. In a few meetings youfeel calm and confident. You have afresh perspective to deal with your challenges in more effective ways. Youare more aware of your own capabilitiesand they are more readily available toyou. You feel equipped to accomplishwhat needs to be done. You concentratebetter, are clear-headed and purposeful,and are happier as you are mobilized tolive your life more productively.
Too good to be true? No. It is true.I see people every day gettingempowered to be their best and to takeon their challenges with renewedenergy. They finally get over anxiety anddepression and whatever else might beholding them back.
My program is straightforward andpractical. It is simple to do and isrespectful of your individual needs andprivacy. Your results are lasting. You gainpeace of mind.
Call me today. Let’s take care of you.My phone is (616) 365-6555.
Kathy Hyink, LMSW, ACSW is founderof Performance EnhancementSolutions, Inc. located ten minutes northof downtown Grand Rapids. Phone(616) 365-6555 and visitwww.KathyHyink.com
By Kathy Hyink, LMSW ACSW
What’s Wrong With Me?
NMT, a holistic form of hands-on physical therapy, restores your body’s natural balance of nerves, muscles and joints. NMT is themost effective treatment for pain in the neck, shoulders, back, hipsand knees. PT360 - Preventative Therapy with Immediate Results.
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Spring is upon us and there’s much going on in andaround Grand Rapids this month.
You’re sure to get a laugh or two at Gilda’s LaughFest to benefit Gilda’sClub of Grand Rapids, taking place March 10-20. Get ready for side-splitting entertainment and be prepared with a joke or two of your own.Venues all around town are serving up comedy acts and entertainment. Seeour events calendar on page 40 for more information.
This month is our annual "Let’s Eat" edition, and some talented localwomen grace our pages with their expertise. On page 10, mixologist KellieRowland presents "Love to Cha Cha" sangria, a recipe made especially forWomen’s LifeStyle readers. Mix up your own or stop by Mixology at JWMarriott for this yummy concoction. Local writer and foodie Lisa RoseStarner sheds some light on those pesky weeds that actually pack somenutritious punch. See her delicious recipes, starting on page 16.
Springtime means it’s time once again for the West Michigan Women’sExpo at DeVos Place. We are proud to be a media sponsor for this eventmade just for west Michigan women. Please stop by Booth #457 and seeus. We’d love to meet you face-to-face!
Happy Spring – and "Let’s Eat!"
See us at www.GoWLM.comFollow us on twitter.com/womenslifestyle
Women’s LifeStyle Magazine is a positive, inspiring and progressive presence with a strongemphasis on diverse, creative and current editorial with a long-standing commitment tocommunity. Our advertisers receive high-quality service and an effective and relevant localadvertising medium. Women’s LifeStyle - making connections.
Angela
Editor’s Letter
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rom its humble roots in Spain, sangria has grown tobecome a popular, refreshing party drink around theworld and in the United States. Sangria is typicallycreated from red wine, fruit juices, soda water, fruitand, sometimes, brandy.
However, if you like sweet wines that are light on the paletteand full of fruity notes, Mixology Bar and Lounge reinvents tradi-tional sangria with Moscato, an increasingly popular semi-sweet wine.
In this sangria, basil gives this cocktail backbone. While addingjust a hint of flavor, each sip is scented with a fresh herbessence. Grapefruit, tart and tangy, is combined with orangesto complement the Moscato’s floral aromas and peach andapricot flavors. Cointreau, a clear, orange-flavored liqueur,adds a slight bitterness to balance the wine’s sweetness.
Mixing it Up withKellie Rowland
Kelli Rowland, mixologist at Mixology, located onthe main floor of JW Marriott in downtownGrand Rapids, can mix up a tasty sangria, buther favorite beverage is beer, especiallyMichigan’s microbrews. She likes a story behindher beer, with Founders’ IPA and New Holland’sThe Poet being a couple of favorites.
Rowland, 27, created “Love to Cha-Cha” for Women’s LifeStyle Magazine because, as sheso aptly states, “Spring is on the way and weneed something fun.” You can watch her makeit on our online edition at www.GoWLM.com orcome in and order it right off Mixology’s menuthis month.
She’s a big fan of Michigan music too – SethBernard and Daisy May among her favorites.She’s a regular contributor to restaurantsix.one.six on facebook , with updates andinsight on the beer, wine and food menu. Readmore about Mixology at www.ilove616.com.
with Kellie Rowland, Mixologistphotos by Daniel E. Johnson
Ingredients:1 bottle of Moscato wine1 grapefruit, juiced2 oranges, juiced2 Tbsp sugar2 Shots Cointreau Liqueur1-1/2 bunches of fresh basil
leaves
Garnish:1 grapefruit cut into wheels 2 oranges cut into wheels1/2 bunch of basil for garnish
Preparation:Pour wine into a large pitcher.
Leave the basil on stems and pileonto a cutting board. Gently bruisethe leaves with a muddler (bymaking slight indents in the basil theoils are released). Place basil intopitcher of wine. Tightly seal and chillovernight.
Remove basil leaves from pitcherand add in the juice of the grape-fruit and oranges, sugar and theCointreau Liqueur. Stir until sugardissolves and toss in the fruit wheels.
Serve over ice, placing a basil stemon top of each glass.
‘Love to Cha-Cha’ Sangria
F
10 March 2011
Reading WLM online?
Click here to watchKellie make ‘Love toCha-Cha’ Sangria
11March 2011
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12 March 2011
Want to Eat Healthier?Dr. Ruth A. Brandt M.D., F.A.C.O.G.
Grand Rapids Women’s Health4 Things You Can Do – Starting Today
“Don’t buy anything your great-grand-mother wouldn’t recognize as food,” is advice found in Michael Pollan’s book, “Food Rules” (Penguin, 2009; $11).This is just one of several resources for anyone trying to eat healthier (others arelisted at the end of this article).
The overall message of these resources is to eat more vegetables and less fat, salt,sugar and processed foods. Most of us understand these concepts but putting adviceinto action can be difficult. The following are several concrete guidelines to startinga lifestyle of healthier eating:
1. Slow down. Our society has become so fast paced andthis has extended to the way we eat. Weeat standing up, driving in the car, on thejob, walking to school, rarely giving muchthought to what we are eating. Taste yourfood. Chew slowly. Savor each bite andchallenge yourself to make it last as longas possible, especially if it’s a less healthybut oh-too-tempting food or treat.(Tibetan Monks consciously give thanksfor every spoonful of food from their onedaily bowl of food.) Next time you go toa restaurant, look around. Most people arefinished eating before their brain’s satietycenter has had a chance to monitor the amount. Eating slower aids in the digestion process and results ineating less.
2. Avoid processed foods. Processed foods have added salt, sugars,fat and chemicals. Many of theseadditives are not only bad for you, theyalso cause you to crave and eat more ofthem. Check the ingredient list. Is sugar(or any of the multiple forms such as highfructose corn syrup) one of the first fewingredients? Can you pronounce every-thing that you are eating? Are there morethan 10 ingredients? If the answers areyes, avoid them. Eat food you recognizeas food.
3. Avoid sugar in drinks.If you still drink sugared soda pop, stop
now. Period. Not only are they emptycalories but the rapid absorption of sugaris a terrible strain on your body and a setup for diabetes. Most juice should bediluted. There are vitamins in juice but itis still sugar in the form of fructose.Instead, eat whole fruit and drink water.People worry about getting cancer fromdiet drinks; however, the actual risk ofdiabetes and obesity from sugared drinksare far greater risks. More than 1/3 ofU.S. adults are obese, and 1/3 of U.S.children are either overweight or obese.When you are thirsty drink water. Whenyou get bored, flavor water with juice or
drink diet soda. Skim milk is also anexcellent choice for a quick pick me up.
4. Focus on addinghealthy foods to your diet. Give yourself great alternatives to thefoods you need to give up. Pick fruits and vegetables you like, not just thoseyou know you should eat. Eat more wholegrains and beans. Bulgar, wheat berries,and quinoa (pronounced “keenwa”) are allgood fiber and protein sources. Foundinexpensively in health food stores andcooked easily like you would rice, theyare great substitutes for pastas and breads.
Think of vegetables as your main coursewith a small amount of cheese or meat toadd protein and flavor. Think ofmicrowaving a sweet potato (slice offends, wrap in a wet paper towel, cook for5 minutes, rotate and cook another five)instead of mashed potatoes or french fries.Add protein to your salad for flavor andnutrition: grilled chicken, salmon, nuts,beans and strong cheeses. Use saladsprays instead of gloppy dressing to addflavor without extra fat. For an easysnack, mix a can of refried beans withyour favorite salsa and eat it with celery,carrot sticks, bell peppers or cucumbers.The beans add protein and make it sticktogether without the added fat of cheese; the salsa gives great flavor to raw vegetables.
Overall, take it one step at a time. Effectivechange happens slowly but it will happen ifyou make the commitment to yourself. Youare given one body and it’s up to you to takecare of it.
Additional Resources:The Omnivore’s Dilemma: A Natural Historyof Four Meals by Michael Pollen (Penguinreprint, 2007, $16)
Nutrition Action is a monthly publication byThe Center for Science in the Public Interestto help people understand how food affectstheir bodies. (www.cspinet.org, $10 for a one-year subscription)
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Arriving home from work at6:30 p.m. and then thinkingabout making dinner leavesmany people feeling stressed.It’s possible to create healthymeals the entire family willenjoy with a little planning
and smart time management in the kitchen.
Here are some tips that can make for easier meals ina snap:
● Mark the calendar. Sure it may seem like a pageright out of the school cafeteria operations, butplanning at least two weeks of meals in advancecan alleviate the toughest part of meal creation:deciding on the menu. This enables a person to
shop for all of the ingredients and stock up thepantry and the refrigerator. Come mealtime, it’ssimply grab and cook.
● Prep in advance. Some people like to spendSunday afternoon pre-cooking items that will beused during the week. For example, one canbake chicken cutlets that can be used for avariety of meals later on. Or slice and dice itemsso that the preparatory work is done. Packageinto individual baggies or bowls for later use.Sometimes the longest time spent on meals isthe prep work.
● Consider breakfast foods. Breakfast foods tendto cook faster and with less prep work thanothers. One night a week serve pancakes, Frenchtoast, omelettes, or Belgian waffles. It’s easyand tasty.
● Invest in a slow cooker. Slow cookers cook foodon very low heat for several hours. Many nowfeature programmable displays so a person canpunch in the cook time and the slow cooker willautomatically shut off when done. Come homeafter a long day at work and school with anentire meal fully cooked and ready to eat.
● Stir-fry satisfies. Meats and poultry cut intosmaller strips and pieces will cook much fasterthan an entire steak. Pair this with favoriteflavors, such as ginger and teriyaki and seasonalvegetables (fresh or frozen) and serve over riceor noodles. There are dozens of stir-fry recipes aperson can create with a little experimentation.
● Have leftover night. One night of the week canbe set aside for leftovers to clean out the refrig-erator. Simply reheat and serve, letting eachmember of the family concoct a buffet-stylemeal, featuring a little of this and a little of that.
● Pasta’s a plus. A pot of pasta can be boiled in 7to 10 minutes. In roughly the same amount oftime, you can put together a sauce to top thepasta, whether oil and garlic, tomato orsomething cream-based. Pasta should be the go-to dish when a person is short on time and needsa hearty meal.
Shortcutsfor fast weeknight meals
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16 March 2011
Go “Wild” for Hyper-Local Foods
Springtime in Michigan is an easy time to revisit your owncommitment to living hyper-local for your health. A fewpopular ideas include joining a Community SupportedAgriculture (CSA) program and perhaps cultivating an herband vegetable garden.
Beyond gardening, how about learning about hyper-local wild plants –plants that grow in your yard, neighborhood or nearby fields andforests? The land around us offers many different plants that can beused as wild foods and herbal preparations to keep us well, and springis an excellent time to learn to forage.
What to Know Before You Mow: Crafting a Springtime, Wild Food Meal
Weeds that enhance our well-beingBy Lisa Rose Starner
First Course: Wild Salad Violet leaves and flowers (Viola spp), dandeliongreens and wild chives mix together well for thisflavorful, spring salad of bitter greens. While wildchives can be found in wooded areas near yourhome, you may find these greens as close as yourown lawn – so don’t mow these weeds!
If you haven’t sprayed your yard with chemicals,
these plants can be eaten and are highly nutritious.Don’t be scared off by the bitterness found in thedandelion – the greens are not only packed withVitamin C, but the bitterness is exactly what ourAmericanized diets of salt and sweet need.
Bitter greens such as dandelion help the stomach indigestion by increasing bile production, and it’sgood for the liver. We need to integrate more ofthese flavors back into our processed diets. The
violet greens do not offer the strong bitter profilethe dandelion green does – it’s a sweeter green, witha bright flavor similar to purslane, but not as strong.It, too, is packed with Vitamin C.
The violet flowers – both white and purple – are beautiful and add a splash of color to the salad. They are slightly sweet and can be ever sopeppery, and they’re fun for children to pick withtheir little hands.
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To harvest, simply pick the leaves and flowers by hand, and trim the chives withscissors. To ensure maximum sweetness in the dandelion greens, harvest in the coolmorning before it gets too hot (same rules apply for all salad greens) and choose thesmaller, tender leaves before the plant goes to flower.
Rinse the greens in a water bath and gently dry in a tea towel or salad spinner. Don’t wash the flowers or they will wilt. Top the wild harvested greenery with lemon-balsamic vinaigrette.
Perfect alone or topped with anchovies for added flavor and protein, this salad pairswell with a crisp white wine. I might reach for a Michigan Riesling.
Main Course: Wildcrafted Nettle Risotto Move over, spinach. Pop-eye’s got a new super food!
Many of us have met the stinging nettle (Urtica dioca). As kids, we most likelyencountered them horsing around in the fields of grasses with friends, only to besurprised by those stinging plants.
But what we probably didn’t learn is how nutritious the nettle is! Nettles have greatvirtues as a wild edible food that nourish the body with plenty of vitamins andminerals. Nettles are very nutrient dense; rich in Vitamin C, Vitamin A, calcium,magnesium, zinc, iron, cobalt, copper, potassium, B-complex vitamins – even protein.And they are extremely high in chlorophyll.
In seeking out the nettle, go on springtime (April-June) hunts in areas of nutrient-rich,damp soil. One can often find them in areas adjacent to rivers, streams and lakes, oralong drainage areas. Take care to know the area from which you are harvesting andits history of use, and try to avoid areas adjacent or downstream from large factoriesand farms.
Wear your harvesting gloves and long pants. (They don’t call them stinging nettles fornothing!) The stinging sensation and hive-like bumps that can occur from handling thenettle are caused from the hair-like needles found along the stem and leaves, and thesensation is similar to rolling in fiberglass.
Fortunately, the nettles will lose most of their stinging properties as they dry or arecooked (steamed or sautéed). Choose smaller leaves before the plant goes to flowermid-summer. Once harvested, nettles can be used either fresh or dry.
If you plan on drying the nettles for use later in the season, prep them by choppingthem into large pieces, taking care not to smash the fragile, fresh plant material. Anddo this immediately upon harvesting; you’ll want to dry the plant in a vibrant state.You don’t want to let them wilt or deteriorate in your hot car or on the kitchen counter.
To dry, spread them out onto racks or screens and let them dry completely beforestoring them in glass jars. If they are not completely dry before storage, they will mostlikely mold.
The dried leaves can be enjoyed year round added to soups and brewed as infusionsfor drinking. The infusion should be left to steep overnight to best extract the mineralsof this plant. The flavor can be a bit “swampy” to some, and blending the nettleinfusion with a choice of green tea, jasmine tea, oatstraw and/or red clover makes itless swampy. Add a bit of honey to sweeten to taste. This is a refreshing, nourishingbeverage that should be consumed daily.
Fresh nettles can easily replace spinach in recipes that call for the greens. They can belightly cooked and added to soups, egg scrambles, quiches or other similar recipes.Bon Appétit! (continued on page 18)
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Wildcrafted Nettle & Michigan Morel Risotto1/4 pound young nettles (about 3 big handfuls - it will wilt like spinach)
12 oz risotto/Arborio rice
1 onion, chopped
4 Tablespoons butter
1/2 cup dry Michigan white wine (an extra glass for the chef)
6 cups chicken or vegetable stock
1 oz grated Parmesan cheese
1 cup chopped fresh Michigan morels (if you’re lucky enough to find them) or fresh shitakes
1/4 cup chopped, fresh parsley
Salt, pepper to taste
Heat the stock in a large saucepan. Wash the nettle leaves. Blanch for 2 minutes in boiling saltedwater, drain and chop very finely. Set aside to add at the end.
Cook onion and morels gently in half the butter in a large saucepan for a few minutes until tender.
Add rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine,deglazing the pan. Cook, uncovered, until all the wine has evaporated, then add about 1 cupboiling hot stock; leave the risotto to cook, stirring occasionally and adding about 1/2 cup boilingstock at intervals as the rice absorbs the liquid.
After about 14 - 15 minutes’ cooking time, the rice will be tender but still have a little ‘bite’ leftin it when tested. Add the prepared nettles and cook for 2-3 minutes, stirring.
Take off the heat and stir in the remaining butter which will melt and make the rice look glossy;
Sprinkle with the freshly grated Parmesan cheese, chopped parsley, and add salt and pepper totaste. Stir gently and serve immediately.
Lisa Rose Starner lives in Grand Rapids. She’s a food and lifestyle writer, blogger and owns her own herbal CSA program. Follow Lisa on her food and plants journey atwww.burdockandrose.tumblr.com Wild Nettles
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“The good news for women is that business now wants collaborative leadership,relationship skills, sharing of information, and win/win negotiation – skills that
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Stephanie Schlatter ArtEmail: [email protected]
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"I want my art to stir your emotions, capturing you, summoning a smile, a storm or a sense of wonder . . .
My work is born from a fascination with creation..Something I have experienced with my eyes and mysoul. I paint until I've created something I have not seenbefore. I believe in the power of art to heal . . . to changelives. For me art is as necessary to life as joy . . . andsharing art through education and creation is my passion.
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By Marianne Bockheim
1. Silky Cosmetics Whipped Sugar PolishA decadent blend of shea butter and coconut oil will leave skin feeling silkysmooth. Extremely therapeutic, and the added soybean oil offers antioxidantand anti-inflammatory benefits. Available in 4 “flavors.” 100% vegan. NO parabens, synthetic preservatives, sodium lauryl sulfate, petroleum ormineral oils. $18. For availability, visit www.silkycos.com.
2. Crater Lake Company Chocolate Truffle Body PolishMade with ingredients you’ll love, including organic and fair-trade cocoaand pure white cane sugar, along with shea butter and sunflower oil. $22.www.craterlakecompany.com
Sugary-sweet and really neat, a sugar scrub will gently whisk away flakey, dry skin on armsand legs, while adding hydrating benefits. Gently rub in small circles, concentratng onknees, elbows and hands. Featured scrubs are for external use only, and not recommendedto be used more than two to three times a week.
Many beauty products contain food, suggesting they have benefits topically as well as internally.Whether you mix it up at home or buy it at the store, here are some great beauty treatments to dobattle on winter-dry skin, from lips to toes.
SUGAR SCRUB FROM THE KITCHEN (my own recipe!)1/2 cup granulated sugar2 Tbs olive oil (start with one and then add more until desired consistency)1 tsp vanillaLightly rinse and pat dry so as not to remove all the olive oil. I love this scrubbecause it gently exfoliates while infusing hydration. Plus, it smells wonderful!
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21March 2011
LIP BALM FROM THE KITCHEN (COURTESY OF WWW.COSMETICSDIARY.COM)2 Tbs petroleum jelly1 tsp beeswax10-14 drops peppermint essential oil
Melt the petroleum jelly then add beeswax. Add peppermint oilwhile cooling. I love this recipe because it’s so easy to make, andyou can easily swap out the peppermint for another flavor.However, the peppermint is a good choice since it freshens breathas well. Cute little containers turn this recipe into a great gift.
Your lips say “ahh” and your breath says “Mmmm” when treating your puckerwith a dash of minty lip balm. Use generously and as often as you like.
Marianne Bockheim has been waving her magical mascara wandfor more than eight years. Her mission includes journalism,teaching, makeup artistry for the consumer as well as media, andproviding marketing services to beauty and fashion businesses.
3. Lip Elixirs in MojitoNourish lips with a healthy blend of aloe butter, kukui nut oil, cocoa butter andvitamin E, while getting a kick of crisp, tingly spearmint. Available in 3 otherflavors. $6.50. www.lipelixirs.com
Antioxidants are so important for fighting off those free radicals that causeaging. A healthy dose of antioxidants have been found in red wine. Whileyou can enjoy an occasional glass of red wine, gain the additional benefits ina healthy, safe manner.
4. Mark West Pinot NoirStave off the years with my favorite wine and highly recommended pinot noir.This is best enjoyed with a little piece of chocolate, which will neither harmyour complexion nor you disposition! $15.99. Available at grocers and wineshops nationwide.
5. Solanova Rubi QNol®Benefits derived from red wine are largely due to the antioxidant Resveratrol,Unfortunately, to reap the benefits of resveratrol, you would need to drink up to5 bottles of red wine a day. But now there is Rubi QNol®, a cutting-edgesupplement that combines the well-known energy & immune boosting CoQ10with the newly discovered antioxidant Resveratrol. Always consult your doctorbefore deciding to take any kind of supplement. $59.95. Available atwww.solanova.com.
Speaking of antioxidants, green tea is a must have in any kitchen and is anessential part of any beauty routine. It’s good for youth preservation anddetoxification on the inside and the outside. After a beauty treatment,always save a cup for yourself to sip and savor!
A GREEN TEA STEAMERPour boiling water into a large bowl and add 2-3 green tea bags(or a tea ball filled with loose tea leaves). Holding a towel overyour head, enjoy the green tea steam as it permeates the facialarea for 10 minutes. The warmth will feel relaxing but don’t get tooclose – excessive heat isn’t good for the skin. After steaming,gently cleanse the skin and moisturize.
6. IROHA Nature Anti-Aging, Revitalizing & Purifying Mask This quick wonder mask will purify and revitalize while giving skin amoisturized surge. Skin will be left toned, radiant, soft and supple. Suitable forall skin types, each mask comes individually packaged and perfectly shaped tofit one’s face allowing openings for eyes, nose and mouth. Paraben free.$5.50 each. For availability, visit www.irohamasks.com.
7. Crater Lake Company About Face Strawberries & Cream IlluminateFace MasqueSalicylic acid, naturally found in strawberries, gently exfoliates and refines skinto reveal fresh, radiant skin. Comes in a dry powder format. Add water or yourown mixing agent for your skin type. For example, mix in green tea for dry skin,add milk for oily skin, stir in yogurt for combination skin or pureed cucumberfor acne-prone skin. $17. www.craterlakecompany.com
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Crisy, smoky, salty, crunchy, it’s no wonder the baconmania trend continues. From traditional baconwrapped pork mediallions, to tasty BLT Brushetta and avante-garde bacon peanut butter cookies,
here’s a collection of recipes to add sizzle to your meals.
Bacon-Wrapped Medallions withGarlic-Mustard Butter4 servings
1 pork tenderloin, 1 to 1 1/4 pound4 slices bacon, hickory-smoked
Wooden pickssalt and pepperGarlic-Mustard Butter*
Garlic-Mustard Butter 1/4 cup butter (1/2 stick),
softened to room temperature 2 teaspoons Dijon mustard 1 clove garlic, minced
Cut tenderloin in 8 slices (medallions) approximately 1 to 1-1/4-inch wide. Place two slices (medallions)together and wrap bacon slice around both pieces tohold together to make pork “mignons.” Secure withwooden pick. Repeat with remaining pork medallionsand bacon. Season both sides with salt and pepperand spray lightly with cooking spray. Broil or grill perdirections to the right.
Directions for Broiling: Pre-heat broiler to 500º. Broilpork mignons about 4 inches from heat source for 7 to8 minutes per side or until internal temperaturereaches 160º F.
Direction for Pan-broiling: Heat skillet or grill pan overhigh heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 6 minutes or until nicelybrowned. Turn; cook an additional 6 minutes or untilinternal temperature reached 160º F.
Directions for Grilling: Pre-heat grill to 400º. Place porkmignons directly over high heat. Close grill lid; grill for 6to 7 minutes per side or until internal temperaturereaches 160º F.
Garlic-Mustard Butter Directions: In a small bowl, stirtogether ingredients until well mixed. Wrap in waxedpaper to shape like a stick of butter. Chill while pork iscooking. When ready to serve, cut into fourths andtop each pork mignon before serving.
*Remove wooden pick; top with Garlic-Mustard Butterand serve with baked sweet potatoes and steamedcauliflower.
Bacon, Lettuce and Tomato Brushetta24 appetizers
8-10 slices bacon, crispy cooked and crumbled3-4 Roma tomatoes, (plum), seeded and
chopped, (about 1 1/3 cup)1 cup green lettuce, chopped2 tablespoons fresh basil leaves, chopped1 clove garlic, minced
1/4 teaspoon salt1/4 teaspoon ground pepper1/3 cup olive oil1/2 16-oz. package twin French bread loaves,
cut in 1/4-inch slices1/3 cup blue cheese, OR feta cheese, crumbled
(optional):
In medium bowl, stir together all topping ingredients;set aside. Brush olive oil on both sides of bread slices;place on baking sheet. Bake at 400 degrees F., turningonce, for 7 minutes per side or until crisp and goldenbrown; cool. Spoon about 1 tablespoon topping oneach toast round or serve topping in a small bowl,surrounded by the toast rounds.
Bacon-Stuffed Shell Salad8 servings
This recipe takes pasta salad to a big flavor level.Great to make ahead and serve for a simpleluncheon. Serve with fresh seasonal fruit.
12 ounces Canadian style bacon, sliced1 cup zuchinni, shredded
1/2 cup red bell pepper, finely chopped2 tablespoons Parmesan cheese, grated3 tablespoons vegetable oil3 tablespoons red wine vinegar1 clove garlic, minced
1/2 teaspoon Italian seasoning1/2 teaspoon sugar1/4 teaspoon salt1/8 teaspoon pepper16 conchiglioni (jumbo shells)
romaine leaves
Cut Canadian bacon into thin strips. In a large bowlcombine bacon, zucchini, red pepper and Parmesancheese; set aside.
For dressing, combine oil, vinegar, garlic, Italianseasoning, sugar, salt and pepper. Pour dressing overbacon mixture; toss gently to mix. Cover and chill 30 minutes.
Cook conchiglioni according to package directions.Drain and rinse with cold water. Spoon about 1/4 cupof the bacon mixture into each conchiglioni. Place theshells, filled side up, in a baking dish. Cover and chill 2-4 hours. To serve, arrange romaine among saladplates. Place 2 shells atop each.
courtesy of the National Pork Board
22 March 2011
Bacon and Peanut ButterCookiesMakes 48 cookies
– Recipe courtesy of Raina Bien
The blurring of sweet-salty flavors seen at top restau-rants is strangely intoxicating. Bananas and quail,parsnip cake, olive caramel…Here’s another kind ofrecipe entirely: a homey cookie that’s not at all avant-garde. Bacon stars with peanut butter in a smoky treatwith the perfect balance of sugar and salt.
1 pound bacon2-1/2 cups flour, unbleached
1/2 teaspoon baking soda1/2 teaspoon baking powder
1 teaspoon salt8 tablespoons butter, (1 stick), cubed and
softened1 cup brown sugar, packed1 cup sugar1 cup peanut butter, smooth (not natural)2 large eggs1 tablespoon vanilla extract
1-1/2 cups salted peanuts, finely ground in a food processorTurbinado, OR raw sugar
Preheat the oven to 375 degrees F. Arrange thebacon on jelly roll pans and bake for about 20-30minutes, flipping each piece halfway throughcooking. When all the fat has been rendered and thebacon is very crispy, drain the strips on paper towels.Reduce the oven temperature to 350 degrees F. Pourthe rendered grease into a metal bowl and chill it inthe refrigerator (or freezer) until cool and solidified. Stirthe grease occasionally to speed the cooling process.
Combine the flour, baking soda, baking powder, andsalt in a mixing bowl and stir until well combined.Chop the bacon or crumble it by hand into smallpieces, about 1/4” square.
Using an electric stand mixer, beat the butter untilcreamy. Mix in 8 tablespoons of the cool bacon fat.Add the sugars and beat until creamy, about 3 or 4minutes. Scrape down the sides of the bowl with arubber spatula. Beat in the peanut butter untilthoroughly combined. Add the eggs, one at a time,and then the vanilla. Scrape down the sides of thebowl again. Then, on low speed, mix in the dry ingre-dients. Stir in the ground peanuts and bacon until mixed.
Form the dough into golf ball-sized rounds and placethem on a sheet pan, spaced about two inchesapart. Dip a fork in water and press the tines into thesurface of each piece of dough two times, to slightlyflatten the cookie and to form a crisscross pattern.Sprinkle the cookies with a generous amount ofturbinado sugar.
Bake the cookies, two sheet pans at a time, for about10-12 minutes, rotating the pans midway throughbaking. The outer edges of the cookies should only justbegin to turn golden while the center of the cookiewill still look a bit pale. Let the cookies cool for 2-3minutes on the sheet pan before transferring them toa wire rack to cool completely.
23March 2011
24 March 2011
A fter 25 years of working for AT&T, TerriRees made a choice many fear doing:Following her dream.
Like so many other corporations, her employer haddownsized and Rees was forced to make a decision.She decided to go back to school.
“I always said after 30 years at AT&T I would retireand go to culinary school,” Rees said. Figuring, in2002, she was only five years shy of her goal, Reestalked to her husband and decided to fulfill herdream, and as her job as Customer Project Managerended, her culinary education began at GrandRapids Community College’s Culinary School.
Growing up in a single-parent home, Rees and hersiblings had to each pull their weight while theirmother worked full time. Rees’ job: dinner. Hermother would leave recipes and ingredients out forher to prepare for the family, and after numerousnights of phone calls to her mother for coaching,she realized that not only did she only enjoycooking, she was good at it.
Years later, when Rees attended a cooking classwith her own daughter, the dream of becoming achef began to simmer. She started culinary school in her late 40s.
“I had to study and get back into that rhythm. I wasintimidated,” says Rees, now 52 years old, of herfellow students. Soon Rees was among the best inher class. She says she can’t take all the creditthough – if it weren’t for people saying culinary artswas for young people or men, she wouldn’t havebecome so determined to prove people wrong.
Smitten by how simple the Food Network made thecatering business seem, Rees had the idea ofopening her own catering business. She landed aninternship with food company Applause and fell inlove with the fast-paced environment and exhila-ration of working in the kitchen.
After graduation, she worked for Steelcase as a call-in-person for their catering service. Then Reesopened her own catering company, Tuxedo Junction,for intimate private parties of 30 or less people.
It was three years ago when a friend asked her towork at Spartan Foods Culinary Classroom. She’sbeen teaching since then.
The culinary field has taught Rees that, “Foodhappens in a lot of places.” It took time to figure outwhere she would fit in, she says, even taking on astint as sous chef for a friend. That didn’t work out,she says, but that same friend led her to Spartan.She’s also a chef at Meyer May House (owned bySteelcase).
Rees says she loves what she does and makesenough money to enjoy life, a principle her fatherhad always instilled in her.
She encourages everyone to follow their dreams.
“It takes courage to say ‘yeah, I can do it and behappy,’ but if you don’t try it you’ll always lookback. It’s better to try and fail…”
“Food happens in a lot of places.”“Food happens in a lot of places.”
Cooking upa Dream
Chef Terri Rees, Instructor, Spartan Stores Culinary ClassroomBy Nikki Robertson • Photo by Ruth Parbel
Cooking upa Dream
25March 2011
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26 March 2011
Kitchens have become the center of ourhomes. That “everyone ends up in thekitchen” is an understatement. Whenplanning a new kitchen, or updating anexisting one, among the most soughtafter features is an island. An island adds
versatile workspace and storage and can be abeautiful focal point and gathering spot in the kitchen.
If you’re planning to add an island to your kitchen,here’s what to look for:
WorkspaceAdding an island instantly provides extra countertopspace to for cooking and food preparation, especiallyin smaller kitchens, where the perimeter tops arebroken up with large appliances. If you’re adding anisland, it’s ideal to have at least 36 to 42 inchessurrounding the island for traffic flow and if you havespace, a built-in island with electrical and plumbingbecomes a place to add appliances, such as cooktopsand small appliances that otherwise take up valuablecountertop space. Even in the smallest of kitchens, amovable cart with wheels can add needed workspaceand storage.
StorageOptions for extra storage space abound with kitchenworkspaces. You may like the feel of a furniture-stylepiece with open shelving below. These shelves canhold cookbooks, large pots and pans, or a collectionof pottery or baskets that house gadgets and othersmall kitchen tools. If full cabinetry design is more in
line with your needs, speak with your kitchendesigner or cabinetry supplier about the range ofoptions available for cabinetry accessories.
Personally, I like the function of large drawers in theisland. Other accessories are pull-out trash or recyclebins, pop-up shelves for heavy, small appliances, andpull-out shelves for easy access to stored items.
SeatingAs formal dining rooms are passed up for moreinformal gatherings, the island is an ideal spot forinformal dining. There are three important things toconsider when adding seating:
• Counter Height – What is the most comfortableheight for your need? Most often I find clientsenjoy keeping the island at the standard kitchencounter height of 36”. This allows for a continuouscounter and an easy stool height. Bar height, at 42”,
is also a popular option. This creates two levels inthe island and can be affective in hiding the lowerworkspace if clutter shows up often (especially if asink is located in the island). Most barstools areversatile to work with either counter or bar height.
• Knee Space – Ideally, you want at least a 12”overhang of countertop from the edge of the top tothe base of the cabinet where your knees would hit.
• Traffic Flow – Be sure there is enough room tocomfortably walk around the island when peopleare sitting in the stools. When the stools are pulledout, there should be about 36” from a wall or otherfurniture in the room.
Traffic FlowDepending on the shape and size of the kitchen, anisland creates a natural flow around the room, asopposed to a peninsula that is attached on one side toanother counter area or wall. Sometimes the cook canfeel overcrowded in the kitchen’s workspace, so anisland provides a natural barrier and keeps othersfrom crowding the main area.
Architectural Interest A kitchen island doesn’t necessarily have to “match”the rest of the kitchen. It provides a design oppor-tunity to create a focal point or add custom elements.Whether it’s a different color or stain, is a reclaimedantique piece of furniture or is finished with a butcherblock countertop, an island can have a personality allits own.
Ashley Cole is a professional interiorwhose work has been featured on HGTVas well as numerous publications,including Kitchen Trends and HomeMagazine. Ashley’s passion is “creatingenvironments that enliven the spirit.”
KAdding a Kitchen Island
By Ashley Cole
27March 2011
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Made in the USA for over 100 yearsand still family owned, so that’ssaying something! The favorites ofyour grandmother are now makinga huge resurgence in popularity and for a very good reason. Nowyou buy them pre-seasoned so youcan fry, braise, steam or sear theminute you bring them home fromthe store. Every kitchen needs atleast one great cast iron pan. Thesolid iron enamel coated DutchOven or griddle and grill pans are available in all shapes and sizes.
NEW! Clearlids for your castiron cookware
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S o o n t o b e y o u r f a v o r i t e p a n
Visit www.ryleesace.com for Rylee’s Gift Registry • Upcoming Classes & more
Check Out OurGourmet Gear Including:
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Mon, Wed, Fri- 9:30-5 • Tues, Thurs 10-8 • Sat 10-4D e s i g n C a f e o p e n d a i l y 7 a m
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Alexis DesignsTurning Homes into Havens!
Serve with Style!
I dedicate this section to foodie friends devoted toexceptional food and drink right here in Grand Rapids.This month I stumbled upon two places that deservehonorable mentions for the foodie-on-the -go.
Located in the lower-level of The B.O.B (20 MonroeAve. SW, www.thebob.com), Monkey Bar offers adelectable, global menu of Asian-inspired tapas servedas small, shared plates – what I like to call fast food forthose with elevated taste. Tapas are meant for sharingand, in this case, less is more! Tasmanian PeppercornCrusted New York Strip and Plum Glazed Duck Breastare my favorites. With an exotic atmosphere andrelaxing soundscape, Monkey Bar is the perfect placefor an intimate dinner date or a nesting place for ladiesnight. Reservations can be made by calling 356-2000.
Grand Rapids newest spot for hotdogs is Jonny B’z(638 Wealthy Street/551-1108, www.jonnybz.com).While the Chicago Dog is definitely a crowd pleaser, I was pleasantly surprised when introduced to theunusually tangy Amish relish on the Build Your OwnDog menu. While you’re waiting for your order, feastyour eyes on portraits of other historical dog jointsacross the country and colorful images painted bystudents at MLK School. Play a game or two on theping-pong machine that’s been in the owner’s familysince 1963! Jonny B’z is a locally owned, familyfriendly establishment with something for everyone!
Stop in on $2 Tuesdays for a Turkey or Beef Hotdog allday long or on a weekend before 3am for a red-eyebite! Mmm Good!
by Latesha Lipscomb
Fast Foodies
Let them Eat...Cupcakes! Grand Rapids, the cupcake boom is here, and you’ll love whatwe’ve discovered. America’s love affair with cupcakes hasexploded and two cupcake-centric bakeries are serving it upright here in west Michigan. We were blown away when wevisited Cupcake by Design (1971 E Beltline NE, 364-9787,www.cupcakebydesign.com). They offer 30 different flavors ofthese small indulgences, which can be purchased in the store orhand-delivered for your private party or special event. Theirdesigner cupcakes, both gourmet and jumbo decorated, aremade from scratch, freshly baked, and are fun for all occasions.This month, peel back the wrapper of a “Luck of the IrishMint” cupcake for a mid-morning break or afternoon tea. Andjust around the bend, you’ll find Little Pearl Cupcake (5260Northland Dr. NE, 363-2700, www.littlepearlcupcake.com).Stop in for their signature “Pearl” cupcake – a decadent vanillacupcake with rich vanilla bean frosting topped with beautifuledible pearls. Ooh la la... cupcakes are selling like hotcakesand are the latest and greatest in local sweet temptations. Anytime, any place, cupcakes are always welcome!
28 March 2011
Bar Divani Red Jet Cafe
Red Velvet Cupcakes
Jonny B’z Dogs
29March 2011
BURGER QUEST!We searched our area code for a place to callhome when you’re jonesing for a burger!Needless to say, we found quite a few placeswe’d lay down our hat and dig in!
At McFadden’s (58 Ionia Ave. SW), the $5Burger Menu is back! I suggest the SicilianBurger with fried provolone, marinated bananapeppers, pepperoni and spicy marinara sauce. It’s an explosion of flavor in your mouth - you’llthank me later! And don’t forget an order of fries - they are the best in town!... O’Toole’s(448 Bridge Street) offers an outstanding menu of
18 burgers to choose from and has a wonderfulSunday Funday menu of “Classic” burgers andfries with a $3 Absolute Bloody Mary Bar toenjoy. Drink up!... Stella’s (53 Commerce Ave.SW), home of the stuffed burger, offers $3Burgers all night on Thursdays. I recommend theGovernment Cheese Burger, stuffed with whitecheddar cheese. By contrast, if you’re looking forsomething a little different but equally delightful,be sure to visit Red’s on the River (8 E BridgeSt. #10) for the Steak Burger or the BlackenedSalmon Burger… Or, shoot over to TwistedRooster (1600 East Beltline Ave. NE) for adelicious stuffed Turkey Burger that is simplyincredible… Last, but certainly not least, andvoted Best in Michigan by USA Today, stop inCottage Bar (18 La Grave Ave. SE). Pleasingour palate for the last 31 years, they are a localfavorite that offers both locally sourced qualitybeef and alternative burgers. I flipped cart wheelsover the Back Alley Burger, which is served on awhole-grain bun with sliced ham, cheddar cheese,lettuce, tomato, mayo, green olives, sour creamand green onions on a 1/3 lb. Angus burger. Thisburger can and will change your life! Stop in toone of the venues this month, when you’re onyour own burger quest and be sure to tell themWomen’s LifeStyle’s Now Trending sent ya!
BEER TENT
30 March 2011
How Sweet It Is I visited my good friend and knowledgeable sommelier, Jordan Sipp at BarDivani (15 Ionia Ave. SW/774.9463, www.bar-divani.com for the latest andgreatest in sweet dessert wines. The Chateau La Rome 2003 Sainte-Croix-Du-Mont was an instant hit. It’s light and flavorful yet dense in texture, thus “thevoice of the wine is paid more attention to by your senses.” Similarly, the Ca’diPietra Melrose Pinot Proseco Rosa ($16.99) is a staff favorite that Bar Divanipatrons just can’t seem to get enough of. This sparkling blush champagne canhold its own next to more expensive brands of bubbles & champagne. OnMondays, enjoy $2 off a glass of wine all night long. And, since Moscato is adivine gateway into other brands, you might also enjoy a sumptuous glass ofVouvray Chenin Blanc or 2008 Gewurztraminer. Here’s to something new, that’strending NOW... Salude!
COOL EATS!Red Jet Café has got to be the coolest cafe this side of the big lake! Settingneatly on its own corner on Plainfield Ave., you’ll discover a fabulous dininglocation that offers everything from cookies and crepes to pizzas and pies! Ownedand operated by the Gilmore Collection, Red Jet is a little cafe with a big person-ality. Amongst many eclectic menu options they offer Omelets, Sweet Crepes,Savory Crepes and Breakfast Paninis daily for the perfectly posh Sunday Brunchor that wacky dinner craving for farm fresh eggs. If you haven’t experienced RedJet Café yet, be sure to check them out this month for some savory down-homecooked meal options, as well as homemade dessert pies like those mom used tomake for diners with a sweet tooth! It’s big city chic and simple casual dining allin one; you simply can’t go wrong at Red Jet!
About our TREND EXPERT Latesha Lipscombe:Seven Years on the East Coast in Boston and NewYork City, five years in Chicago, multiple degrees(and one of them is a Doctorate), she is a beautyguru, style maven and arbiter of all things cool.She is the go-to person for all that is hip, hot andhappening NOW in West Michigan. Contact herat [email protected]
Running short on time with no idea what to have for dinner?! Making ThymeKitchen offers made from scratch, ready-to-cook entrees, soups and sides, freshsalads and desserts for “wonder women” on the move. You can shop the store at962 Cherry Street or order a package for delivery or pickup. The menu offersboth vegetarian and gluten free options. The menu changes every month, so whilethe Tilapia with Thai Coconut Curry Sauce may or may not be available for order,you should keep your eyes peeled for the Pulled Pork with BBQ Sauce and theSicilian Chicken with Pine Nuts and Raisins for the month of March. This kitchenconcept is so incredibly hip, they even offer MILKEEZCOOKIES, whichprovides easy nutrition for nursing moms! For more information, please visitthem on-line at www.makingthymekitchen.com and never be alarmed again bythat daunting question: “What’s for Dinner?!”
Special Thanks to all the venues, owners, management, and staff that welcomedand served Women’s LifeStyle great food, wine and spirits for the compilation ofthis column.
Health & Wellness ResortRedstone, CO
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THE REDSTONE WELLNESS RETREATDaily Exercise + Fitness Coaching + HikingMassage Therapy + Nutrition & Culinary Program Yoga Sessions + Natural Hot Spring TherapyPersonal Counseling + more
7 DAYS - ALL-INCLUSIVE Session 1: March 25 - April 1Session 2: April 2 - 9
FOR MORE INFORMATION:Visit redstonewellnessretreat.com
31March 2011
Railside Golf Club, a newly renovated, private golf club in Byron Center, has opened its Railside Alder Bar and Grille to the public. Experience fineAmerican cuisine and a friendly dining experience at the Club seven days a week.
The menu includes fresh seafood items, several Gluten-free and healthyoptions and has lunch portions available. Additionally, the restaurant’sculinary staff sources Michigan-made products and Michigan-grownproduce. Learn more at www.railsidegolf.com.––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––ENCOMPASS, EAP and WorkLife services has selected Melita Travis Johnson,LMSW, CCDP, Director of Diversity & Inclusion Initiatives, to receive the 2011 Ethel Coe Humanities award at the 29th Giants Award and Banquet. Travis Johnson was selected to receive this award based upon herexemplary leadership and compassionate work in the arena of diversity and inclusion.
In her current role as Director of Diversity & Inclusion Initiatives atENCOMPASS, LLC, Travis Johnson provides training, consulting andcoaching experiences designed to positively impact the culture andperformance in business and organizations. ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––Valley City Linens of Grand Rapids announces the following $1,000 scholarship recipients: Justin Corwin, Iesa Gonzalez, Tanya Hall, Jon Brown,Brian Coalter, Robert Young, Kelli Leonard, Caleb Cass, Brennan Barkman,Whitlee Adams, Cynthia Jewell, Allan Konwinski, Lucilla Burchett, MarilynMorgeson, and Girard Goode.
The recipients are students enrolled in The Secchia Institute of CulinaryEducation at Grand Rapids Community College, the Culinary Institute ofMichigan at Baker College Muskegon, and the Culinary Arts Program atHenry Ford Community College in Dearborn.
The scholarships are offered in recognition of Valley City Linens’ 75thanniversary, whose success, they say, has been built in partnership with therestaurant and hospitality industries.––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––Rock*Paper*Scissors, a new consignment shop in East Hills, has opened at145 Diamond Ave. SE. The store specializes in trendy, fun, affordablefashions, including gently worn and overstock items from showrooms andboutiques. Accepting in-season drop-offs anytime. Rock Paper Scissors isopen Mon. 12-6; Tues – Thurs. 10-7; Fri. 10-6; Sat 1-4; Closed Sunday. For moreinformation, call 805-6848 or visit www.rpsgr.com.––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––Grand Connection Inc., a full service meetings management firm, hasreceived national certification as a Women’s Business Enterprise.
Grand Connection’s certification was issued by Women’s Business EnterpriseCouncil - Great Lakes, a regional certifying partner of the Women’s BusinessEnterprise National Council (WBENC).
&Faces PlacesGrand Rapids Tai Chi Center offers Yangand Chen style Tai Chi group classes�
Weapons classes offered are sword�saber� fan� two�person cane� short staff�and long pole�
Private instruction also available�
Find your balance!Grand Rapids Tai Chi Center
– Spring Classes Now Forming
Teacher Gary Lee is a certified instructor and has been teaching Tai Chi for �� years�
All classes held at ��� Fuller NE • Grand Rapids
Call (�) ����� �� or (�) ������� for more info or email gtcl@yahoo�com
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accessories • gifts • custom decor
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49 1/2 E. Bridge St • Downtown Rockford(616) 433-9750 • M-F 10-7 • Sat 10-5
Pearls of Wisdom
The trend in bridal gowns is strapless, bare shoulder styles,creating the perfect canvas for a statement necklace andearrings. Multi-strand and Y-necklace silhouettes in pearl and
crystal are a popular choice. These necklace designs can bepaired with simple button or drop earrings. The elegance of pearlsand the shimmer of crystal provide today's bride with perfectjewelry options for any look from mod to Victorian.
32 March 2011
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Wedding Cake Trends
Wedding cakes have become more of an artistic centerpiecethan just a confectionary treat. Couples often seek outrenowned wedding cake bakers for a cake that will amaze
the crowd and complete the theme of the wedding.The averagecouple will spend between $700 to $800 for their wedding cake.Although many catering halls or reception sites will include thewedding cake in a package deal, many couples choose to ordertheir cake from a specialty bakery that creates culinary masterpieces.
If television trends are any indication, many people are opting tospend several hundred to thousands of dollars on a customizedwedding cake. These fondant and buttercream creations may beelaborate in nature, so much so they'll likely need to be orderedseveral months in advance.
Couples looking for something a bit different for their upcomingnuptials, many want to consider these trends in wedding cakes.
• 3-D accents on the cake, such as graphic appliques• A black-and-white motif that gives the cake a simplistic, yet trendy
appeal• A lot of bold color in the cake, instead of just white or ivory• Dramatic monograms that can add class to the cake• Painted cakes with edible food coloring paint featuring beautiful
landscapes or a portrait. A work of art, they're both delicious to eatand fun to admire
• Cakes that mirror the style of the wedding gown, including fondantruffles and appliques
Many couples still choose the traditional, and that’s always in style.Instead of experimenting with the outside of the cake, couples canbe creative with cake flavor and fillings. Imagine cutting open thecake to find red velvet or a chocolate ganache filling.
Jewelry: CAROLEE
33March 2011
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$50 off any wedding band through 3/31/11.Excludes previous purchases, layaways, special orders, can’t be combined with any other offer or discount.
Read more (and comment on) at
www.thesexpendables.wordpress.com, a fun, new blog about the west Michigan dating scene.
I’m a young professional. I have (s)expendable income and tend to eat out ona regular basis. However, when it comes to dinner, most often I’m not theone picking up the tab.
I’ve always considered myself a strong, independent woman but when itcomes to dinner dates I’m a bit old-fashioned. This means a guy must opendoors, walk on the correct side of a lady when on a sidewalk, pull out herchair, and of course… pay for dinner.
It’s called being a gentleman and trust me when I say this… the concept isnot lost; I experience the gesture weekly. You may have to dig a bit, but it’s there.
Also worth mentioning, there is a sense of power I have about being able topay for my own tab… but not actually having to do so. I don’t have todepend on a date to have a night out, which makes the guy’s gesture ofshelling out the dough all the more meaningful.
However, not every guy I’ve been on a date with is familiar with these “howto date” concepts. I’ve experienced offering to pay my share of the bill andhaving the guy actually let me. This goes without saying that thesegentleman in particular did not get a second date.
By the way… guys… even if a girl offers to pay don’t let her… it’s a trickand she’s just testing you – I never said dating was fair or that it made sense.This is just the way it is.
They only real question you have left to ask yourself – guys – is, “How muchdo I leave for a tip?”
Taking on the Grand Rapids Dating Scene . . . two at a time.
Let’s Eat: The Dinner Date
Great food is like great sex. The more you have the more you want.Many things in courtship have evolved but the dinner date is timeless. It is your opportunity to be chivalrous, complimentary and confident.Here are a few things to remember.
1. Go somewhere where everyone knows your name. If you know theowners or know how to order something off the menu, you will showyour date a great and unique time.
2. Always pay. Consider it an investment. Charlie Sheen pays for sex,you pay for dinner. Stay classy.
3. If you can cook, do it. Wait until you are a couple dates deep andhave her over to your place for a whole meal.
3a. If you are cooking for her, stick to what you know and know well. If all you know is Kraft Macaroni & Cheese, skip #3.
4. Make sure you can go somewhere where you can have a conver-sation. If you can’t talk, get to know each other, make progress thenthere is no point. The food is just background to conversation.
5. Always pick the place. If you’re paying, you’re picking the place.
Be confident. Be humorous. Be yourself.Stay classy GR.
. . .
. . .
for BreakfastSmoked Turkey MigasServes 1
1 tablespoon vegetable oil1 ounce yellow onion, diced1 ounce green bell pepper, seeded and diced1 ounce red bell pepper, seeded and diced1 ounce jalapeño pepper, sliced1 ounce zucchini, diced3 ounces smoked turkey, diced3 large eggs, slightly beaten2 ounces fried corn tortilla strips3 ounces shredded Monterey Jack cheese
1. Heat oil in a skillet over medium heat. Add onion,bell peppers, jalapeño pepper and zucchini. Cookand stir until vegetables are soft. Stir in diced turkey.
2. Meanwhile, scramble eggs in a separate nonstickskillet until eggs are soft-set. Add cooked eggs tovegetable/turkey mixture.
3. Place on a warmed 10-1/2-inch plate with friedtortilla strips and sprinkle with cheese. Melt cheese ina hot broiler or salamander.
Serve with rosemary potatoes, salsa, flour tortillas andgarnish with a whole jalapeño.
Eggs Benedict with AvocadoServings 2
2 large fresh eggs1 each English muffin, split
4-1/2 ounces oven roasted turkey breast, sliced
4 avocado slices2 ounces Hollandaise sauce
Sprinkle paprika1/4 cup fresh fruit cup
4-1/4 ounces hash-brown potatoes, cooked
1. Poach 2 eggs until whites are done.2. Place English muffin halves in a skillet,
top with fluffed sliced turkey and heat in melter.
3. Add 2 slices avocado to each side,creating a circle.
4. Place 1 egg in the center of eachavocado circle.
5. Top with Hollandaise and a sprinkle ofpaprika.
6. Serve on a platter with fruit cup and hot potatoes.
E a r l y B i r d
Turkey is a source of lean protein available in avariety of cuts and products to fit today's busylifestyles. It adapts to all cooking methods fromstovetop to oven to grill and its delicate flavor iseasily seasoned to complement the flavor profiles ofmany cuisines.
A 3-ounce serving of boneless, skinless turkey breastcontains 26 grams of protein, 1 gram of fat and 0grams of saturated fat. That's 8 percent more proteinthan the same size serving of boneless skinlesschicken breast or trimmed top loin beefsteak.
courtesy National Turkey Federation
34 March 2011
35March 2011
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your comprehensive women’s health care team.
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Accepting most insurances. Please call our office to inquire about your specific insurance.
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With diverse training and experience to meet our patients’ needs,
River HollowUnique casual and rustic home décor. Beautiful handmade candles through lodge classic furniture.Woolrich sportswear for men and women.223 W Main Street • (616) 897-5000
Flat River GrillWe offer guests a warm and cheerful experience - filledwith tantalizing smells from the classic wood-fired grill.www.thegilmorecollection.com/flatriver.php201 East Main Street • (616) 897-8523
Night Forest JewelryBeautiful one of a kind vintage and artisan jewelry, clothing and handbags. Always a fun place to shop.210 W Main Street • (616) 897-7516
Flat River CottageEclectic mix of vintage and antique treasures.Hand painted furniture and accessories.www.flatrivercottage.com 317 W Main Street • (616) 897-8601
Main Street InnQuiet elegance on the Flat River in historic downtownLowell, offering 7 rooms, conference room, balconies overlooking the river.117 W Main St • (616) 897-1171
Girls’ Night Out: “These Shoes Are Made For Shopping”April 21 • 5 to 9 pm
Join us in historic Lowell for a great night of fun, goodies, sales and giveaways! Wear your favorite or the wildest shoes in your closet! www.girlsnightoutlowell.org
36 March 2011
You’re invited to join us incelebrating the biggestweekend in west Michigan forwomen – the 13th Annual
West Michigan Women’s Expo. Morethan 375 exhibits and seminars will beshowcased at this year’s event, andexhibitors are looking forward to meetingwomen face-to-face and providing aproduct or service tailored just for you!
With spring just around the corner,there’s no better time to hang out withyour girlfriends. Much hard work wasput into this event for west Michiganwomen, and we always want to thank oursponsors: Lake Michigan Credit Union,WZZM 13, Star 105.7, Meijer, Williams Kitchen and Bath, and Women’s Lifestyle Magazine.
Women’s Expo is spring break forwomen. At Kohler Expos, we experiencegreat satisfaction when women arehaving fun or discovering a health caresolution. With so many experts on handunder one roof, this wealth of infor-mation can be found no other place.Shop, Live & Learn!
Fashion your seatbelts! We are pleased tohave Andy Paige back in Grand Rapids.Andy Paige was a style expert on TLC’s“Ten Years Younger.” If you missed her acouple of years ago, be sure to see herthis time around. She’ll bring along herbook, Style on a Shoestring. Herseminars and her book are filled withfashion tips you’ll use over and overagain.
Melinda Myers returns. I had an oppor-tunity to see Melinda and her presen-tation on “Birds, Butterflies andBlossoming Gardens.” Melinda’sexpertise in gardening is sponsored byBirds & Blooms magazine. Each day ofthe Expo, the first 200 attendees willreceive a free copy of Birds & Blooms.
Melinda’s presentation gets you excitedabout simple gardening that can beenjoyed from the comfort of your home,with a cup of coffee in hand.
Groceries Galore is a featured prize atthis year’s Expo. Presented by ByronCenter Meats, don’t forget to register towin high-quality meat ($720 value) foryour family, as well as a grocery gift card($500 value), presented by LakeMichigan Credit Union.
I’m told by Java Marketing that I canlose weight by drinking coffee! Learnhow, and also sample some of theirvarious blends. This is just an example ofsome of the samplings that will be onhand, with an opportunity to purchase.
Have fun posing with your friends,wearing the latest designer sunglassesfrom Gucci, Dior, Jimmy Choo andmore. Photography is courtesy of Photos With Flair studio, and photoswill be displayed at Expo and availableas a keepsake.
Be sure to check out our schedule ofseminars on everything from BeautyBoot Camp and daily fashion shows tohands-on demonstrations from TheHome Depot.
It’s always exciting to see new springfashions, and local fashion boutiques willshowcase this season’s trends. New thisyear, we have daily fashion shows on ourmain stage.
The dieticians at Meijer continue toamaze me. The Meijer Healthy LivingCooking Stage will offer recipes anddemonstrations. I had an opportunity toattend “What’s for Dinner? – EasyGround Beef Dishes,” a couple of weeksago. Delivering healthy meals for yourfamily can be that simple; just let thedieticians lend you their free expertise.
A Letter from Denise Kolesar, President, Kohler Expos, Inc.
Something to Feel Good About: YourHealth, Your Home, Your Style
Welcome to the West Michigan Women’s Expo
Annual Spring Break for WomenSomething to Feel Good About!
“Fashion” Your Seatbelts!Your Health • Your Home • Your Style
Andy PaigeBeauty & Style Expert
Starting Over andTLC’s Ten Years
Younger Glam SquadBeauty Boot Camp
– All Three Days
Shari Steinbach, MS RDHealthy Living AdvisorMeijer Healthy Living
Cooking Stage– All Three Days
Melinda MyersGarden Expert,
TV Host & AuthorBirds, Butterflies &
Blossoming Gardens– On Friday
Sponsored by
Food – Fashion – FunHealth & Fitness
Vacations & TravelMeijer Cooking Stage
Girl Scout Pudding CaféMeet Local Authors
Home Décor & FurnitureRemodeling – Improvements
Investing – MortgagesBeauty – Pampering
On-site Haircuts – Salon ProductsFashion Boutiques
Daily Fashion ShowsSampling – Buying
Purses – Bags – ScarvesJewelry – Soaps – Candles
Shopping & More
Only in the Spring!
West Michigan Women’s Expo!
WLMM
37March 2011
We are honored to have a few exhibitsfrom ArtPrize this year. The “Woman inRed” series by local watercolor artistPamela Alderman will be on display.This Art exhibition has a touching storyto tell. Pamela’s art speaks of healing.And WHAT will highlight their PurseProject. We are delighted to have theselocal artists featured at this year’sWomen’s Expo.
Girl Scouts are back serving up PuddingParfaits! You’ll have an opportunity tonot only purchase their cookies, but seefirsthand how to make a tasty dessert foryour family.
We support Michigan Blood. A blooddrive and blood typing will take place onall three days.
It’s time to shape up Your Health withhealth-related topics throughout theExpo. There’s no better time to do a“health checkup” for you and yourfamily. With so many experts on hand,this part of Expo is so valuable you can’tput a price on it.
Your Home remodeling and improve-ments should be at the top of your list.Looking around my home, I see I need afew updates, and maintaining a home isalways a spring project.
Shopping is endless at Expo, all under one roof. It’s time to shape upYour Style!
Your ticket to the Women’s Expo alsogets you free entrance to the SpringBridal Show going on simultaneously.In other words, one ticket, two shows!We offer Valentine’s brides an oppor-tunity to start planning your event of alifetime. If you’re a future bride, registerat www.kohlerexpo.com to participate in“Brides on the Run” to win cash! We’llshowcase an on-site tent with decoratingideas! Beautiful decorating ideas foryour upcoming wedding start here!
Party planning… whether it be a gradu-ation party, anniversary party orcorporate gathering, bridal exhibits canassist you in all your planning needs.Reserve a Party bus for something!
We listen to women and we’ve addedmore seating at the concession area soyou can relax and grab a bite to eat.
A convenient coat check is hosted bytwo local women’s groups, Women’sResource Center and Safe HavenMinistries. Safe Haven Ministries willcollect old cell phones/chargers and any
accessories you want to donate. You’llhave an opportunity to engage these twoorganizations and learn about opportu-nities to get involved. Beta Sigma Phiassists with some behind the sceneswork and as hosts at the door. Women’sExpo is also a supporter of many othernon-profits who will have a presence atthe Expo.
With so many features and highlights atthis year’s Expo, you won’t want to missit. So ladies, gather your neighbors,friends and relatives and let’s continueour annual tradition of heading down toDeVos Place to refresh your life,rejuvenate your body, redecorate yourhome, rediscover yourself, find healthsolutions, and renew your wardrobe. It’stime to explore new getaway ideas, tasteproducts, get pampered and do someshopping. And win Prizes.
We have an amazing event ready foryou! This achievement is a combinedeffort of many individuals and organiza-tions, sponsors, media and businesses,exhibiting with women and their familiesin mind. It’s with great satisfaction thatwe provide women in west Michiganwith such a wonderful community eventheld only in the spring. Something tofeel good about … Your Health, YourHome, Your Style.
Thank you, west Michigan. As an annual tribute to my awesome motherMary Grace, take some “Me” time foryourself – Join us and have some springfever fun.
I’ll see you at the Expo!
Denise R. KolesarPresidentKohler Expos, Inc.
Visit www.kohlerexpo.com for updated information on seminars and exhibits.
Expo Dates and Hours are:Friday – March 11 • 10-8
Saturday – March 12 • 10-8Sunday – March 13 • 11-5
Admission: Tickets at the Door or in Advance at MeijerAdults: $8 • Children: $6
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38 March 2011
Friday, March 11
11:00 AM
Main StageBeauty Boot CampJust Change One Thing – HighPowered IdeasPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageQuick and Healthy Meals with theNuVal Nutrition Scoring SystemPresented by Shari Steinbach, MS RD
12:00 NOON
Main StageI See Clearly – Custom Intralase LasikPresented by Grand RapidsOpthalmology
Healthy Living Cooking StageRecipes for Real LifePresented by Sue Chef
1:00 PM
Main StageBirds, Butterflies & Blossoming GardensPresented by Melinda Myers –Gardening ExpertSponsored in part by Birds & Blooms Magazine
Healthy Living Cooking StageWhat’s for Dinner? Easy Ground BeefDishesPresented by Shari Steinbach, MS RD
2:00 PM
Main StageInstalling Tile for the Perfect UpdatePresented by The Home Depot
Healthy Living Cooking StageRecipes for Real LifePresented by Sue Chef
3:00 PM
Main StageBeauty Boot CampWardrobe Building Strategies –Shopping SecretsPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageStrength Training for Health andEnergizing SnacksPresented by Kristen Johnson, RD ACE-PT
4:00 PM
Main StageSpring Hits the Runway – Fashion ShowPresented by Dress Barn
Healthy Living Cooking StageVitamins for Women and Nutrient Rich RecipesPresented by Meijer Pharmacy
5:00 PM
Main StageImprove Your Career with a College DegreeFlexible Schedules & Financial AidPresented by Cornerstone University
Healthy Living Cooking StageQuick and Healthy Meals with theNuVal Nutrition Scoring SystemPresented by Shari Steinbach, MS RD
6:00 PM
Main StageBeauty Boot CampJust Change One Thing – HighPowered IdeasPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageSpring Food CelebrationPresented by Ray SierengowskiCEC/CCE, Meijer Corporate ResearchChef
7:00 PM
Main StageZumba – Introduction to this upbeatand jazzy classPresented by YMCA
Healthy Living Cooking StageManaging Menopause withSupplements and FoodsPresented by Meijer Pharmacy
Saturday, March 12
11:00 AM
Main StageBeauty Boot CampJust Change One Thing – HighPowered IdeasPresented by New Yorker Andy Paige:Cents of Style
West Michigan Women’s ExpoSeminar Schedule • March 11-13
MelindaMyers
AndyPaige
The Best In
GR NortheastGood As New Consignment Boutique5280 Northland Drive NEMon-Fri 10-6, Sat 10-4 • (616) 363-6622Featuring an emphasis on contemporaryfashion. High-quality, affordable clothingfor women, young men and girls.Beautiful new items arrive daily and consignors always welcome.
littlePOSH3140 Plainfield Ave NE (Off I-96 in Plainfield Plaza)Mon-Fri 10-6 Sat 10-4 • (616) 363-7929Wide selection of children’s & infantclothing; Carter, Gap, Hollister and more.Baby gear, toys, DVDs, books, +. Superbmaternity section. New Items daily.Grandparents receive 10% off entire purchase on Wed. www.littleposhgr.com
Ready Set Grow Boutique 1971 E. Beltline Suite 117Knapp’s CornerMon-Fri 10-7, Sat 10-5 • (616) 635-2484Discover name brand clothing in sizesnewborn to 5T. Baby gear, toys andlocally made beautiful blankets, bibsand tutu’s. In-house "child friendly" professional photography studio withaffordable prices.
LowellFlat River Cottage317 East Main StreetMon 11-5, Tues-Sat 10-6 • (616) 897-8601Eclectic mix of vintage and antiquetreasures. Beautiful one-of-a-kind custom painted furniture and accessories. Pieces to make a housea home. www.flatrivercottage.com.
GR SoutheastRock Paper ScissorsConsignment Boutique145 Diamond Ave. SEMon 12-6, Tues, Wed, Thur 10-7 Fri 10-6, Sat 10-4 • (616) 805-6848Get the bragging rights of findingsomething amazing and affordable. On-trend, gently worn fashions and acces-sories plus new overstock items fromshowrooms and boutiques. Acceptingin-season drop-offs anytime.www.rpsgr.com
Rosa’s Closet2141 Wealthy ST SEEast Grand RapidsMon-Fri 10-7 & Sat 10-6 • (616) 242-9100An upscale women’s resale clothingboutique with a mix of new fashions. We also have fabulous handbags, shoesand accessories. New items arrive daily.Receive $10 off your purchase when youbring in your current Women’s LifestyleMagazine. www.rosascloset.com
RockfordGild the Lily450 East Division Mon-Fri 10-7, Sat 10-4 • (616) 863-8491Two floors of fresh fashion for your home& body at “get it now” prices. Formal wear, plus, petite, and designer departments. Nominated 2010 Rockford Retail Store of the Year.www.shopgildthelily.com
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39March 2011
Healthy Living Cooking StageWhat’s for Dinner? Easy Ground BeefRecipesPresented by Shari Steinbach, MS RD
12:00 NOON
Main StageSpring Floral Design – Do it YourselfSpring Wreath DemoPresented by Fruit Basket Flowerland
Healthy Living Cooking StageEasy Family Meal IdeasPresented by Stacey Krastins andSarah Kallio, authors of “The StockedKitchen”
1:00 PM
Healthy Living Cooking StageSpring Food CelebrationPresented by Ray SierengowskiCEC/CCE, Meijer Corporate ResearchChef
2:00 PM
Main StageInstalling Tile for the Perfect UpdatePresented by The Home Depot
Healthy Living Cooking StageEasy Family Meal IdeasPresented by Stacey Krastins andSarah Kallio, Authors of “The StockedKitchen”
3:00 PM
Main StageBeauty Boot CampWardrobe Building Strategies –Shopping SecretsPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageSpring Food CelebrationPresented by Ray SierengowskiCEC/CCE, Meijer Corporate ResearchChef
4:00 PM
Main StageSpring Hits the Runway – Fashion ShowPresented by Dress Barn
Healthy Living Cooking StageQuick and Healthy Meals with theNuVal Nutrition Scoring SystemPresented by Shari Steinbach, MS RD
5:00 PM
Main StageZumba – Introduction to this upbeatand jazzy classPresented by YMCA
Healthy Living Cooking StageVitamins for Women and Nutrient-RichRecipePresented by Meijer Pharmacy
6:00 PM
Main StageBeauty Boot CampJust Change One Thing – HighPowered IdeasPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageRecipes for Real LifePresented by “Sue Chef”
Sunday, March 13
12:00 NOON
Main StageBeauty Boot CampJust Change One Thing – HighPowered IdeasPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageWhat’s for Dinner? Easy Ground BeefDishesPresented by Shari Steinbach, MS RD
1:00 PM
Main StageIs it Dyslexia?Presented by New Chapter Learning
Healthy Living Cooking StageManaging Menopause withSupplements and FoodsPresented by Meijer Pharmacy
2:00 PM
Main StageInstalling Tile for the Perfect UpdatePresented by The Home Depot
Healthy Living Cooking StageRecipes for Real LifePresented by “Sue Chef”
3:00 PM
Main StageBeauty Boot CampWardrobe Building Strategies –Shopping SecretsPresented by New Yorker Andy Paige:Cents of Style
Healthy Living Cooking StageQuick and Healthy Meals with theNuVal Nutrition Scoring SystemPresented by Shari Steinbach, MS RD
4:00 PM
Main StageSpring Hits the Runway – Fashion ShowPresented by Dress Barn
Healthy Living Cooking StageRecipes for Real LifePresented by “Sue Chef”
*This schedule is subject to changewithout prior notice.
ShariSteinbach
6290 Jupiter Ave. Suite DBelmont, MI 49306
(616) 301-2503www.jupitermedicalaesthetics.com
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Botox® $9 per unit(20 units minimum)
20% Off Jane Iredale Mineral Make-Up and Blinc
Offers good thru 3/31/11
Visit us at the Women’s ExpoBooths 221 & 222
Visit our booth at
the Expo #251
How to Say What You Haven’t Dared:
Talking to Your Partner About Your Health
Through May 8Frederik Meijer Gardens & Sculpture Park presentsthe work of sculpture Jim Dine. www.meijer-gardens.org
Through April 30“Butterflies are Blooming” at Meijer Gardens.Exhibit hours: Monday, Wednesday, Thursday,Friday and Saturday 9 am–5 pm; Tuesday, 9 am-9pm; Sunday 11 am-5pm. www.meijergardens.org
Through March 31“Ladies of the Lights: Michigan Women in the U.S.Lighthouse Service” developed by the MichiganWomen’s Historical Center at the Grand RapidsPublic Library Main Branch.
Through March 25“Hello Dolly” at Grand Rapids Civic Theatre.www.grct.org
March 3 – 5“Reasons To Be Pretty” by Neil LaBute atSpectrum Theater. 8-10 pm. $10www.grcc.edu/theater
March 5A memorable wine tasting experience with oneof the nation’s foremost wine personalities, PaulMann, presented by St. George AntiochianOrthodox Christian Church. 7-10 pm. $50. CallJohn Russo at 827-3902 for tickets.
March 6The Grand Affair free bridal event at the AmwayGrand Plaza. 12– 4 pm. www.amwaygrand.com
March 10Disney on Ice presents “Princess Wishes” atVanAndel Arena. www.vanandelarena.com
“Vagina Monologues” at Davenport University’sW.A. Lettinga Campus, Sneden Auditorium insupport of V-Day. $10
March 10 through 20Grand Rapids is cracking up. LaughFest takesplace at a variety of locations throughout GrandRapids. www.laughfestgr.org
March 11-20See recognizable community people inunexpected and funny ways in the LaughterPortraits Photography Exhibit by Brian Kelly in theFifth-Third Bank Lobby. 9 am to 9 pm. Free.www.laughfestgr.org
Laugh along or try your hand at improv on stageat Dog Story Theater! (18+) Free. www.dogstorytheater.com
Learn a unique yoga based on “actinghappiness” with Sue Ansari at Gilda’s Club GrandRapids. Free. (13+) www.gildasclubgr.org
March 11, 12, 13The Women’s Expo features over 400 exhibits andseminars on healthcare, finance, education,vacation/travel, food, fashion, jewelry, beauty,weight loss, fitness, cooking stage, on-site spaservices, on-site haircuts, gardening, homedecor’, home improvements and remodeling atDevos Place. Friday 10am-8pm, Saturday 10am-8pm, and Sunday 11am-5pm. $8.www.kohlerexpo.com
March 11-17See “Ghostbusters” again and laugh along asthree unemployed parapsychology professors setup shop as a unique ghost removal service.Celebration! Woodland. $3.99. www.celebra-tioncinema.com
March 11, 12, 13, 18, 19Rocky Horror Show (The Musical) at MosaicSpace (18+). 8 pm. $17.50www.mosaicspace.com
March 11, 12Get movin’ and groovin’ at the Baby Loves Discokids dance party at The B.O.B. (Crush) at 10:30am. $7/10. www.thebob.com
March 11 Clean comedy and dinner at The B.O.B. (18+). 6pm. $32.50 www.thebob.com
Join in the fun with three “Last Comic Standing”finalists at St, Cecilia Music Center (18+) 7 pm.$17.50 www.scmc-online.org
March 11-12Partake in good, clean, family comedy forMaster Arts Theatre’s presentation of ContentsUnder Pressure. 7 pm. Free www.masterarts.org
March 12See versatile comedy, film and television actorKevin Hart for the “Laugh at My Pain” tour atGRCC Ford Fieldhouse. (18+) 8 pm.$17.50/$27.50/$37.50 www.laughfestgr.org
Join Henry Phillips at Wealthy Theatre in“Punching The Clown,” his film about himself as ahapless modern day troubadour. (18+) 8 pm. $7wealthytheatre.org
25 Kitchen+Bar and One TrickPony Grill & Taproom presentLaughing Hours. Drop by andenjoy a few drinks andmaybe a surprise guest (18+).10 pm. Free
Join local actors for their versionof what makes them laugh atTheatrical Showcase at San Chez(18+) 10 pm. Free.www.sanchezbistro.com
Relax and enjoy late night stand-up comedy prosfrom around town and beyond for late nightlaughs at McFaddens (18+). 10 pm. www.mcfaddensgrandrapids.com
March 12, 19Pet Look Alike Contest at Rosa Parks Circle. Bring your pet for games, photos and prizes.Dress alike or look alike! Free. 9 am – noon.www.laughfest.org
March 12Indoor fun for kids of all ages featuring Laser Tag,a Mechanical Bull, Shrek Bouncer, Fun Express, 3-Lane Bungee, Cannonball Blaster, Big ScreenVideo Game Systems, Extreme Obstacle Course,Boogie Heads, music by Hip Pocket, food andmore at the GRCC Ford Fieldhouse, 9 am – 2pm.$7. www.laughfest.org
Create silly caricatures and more at GRAM. $2 to$8 includes museum admission. 10 am – 3 pm.www.artmuseumgr.org
Gather the family and have a great time playingtogether, at the Family Improv Workshop hostedby Mary Jane Pories at The B.O.B. (Dr. Grins). 11am. Free.
See Phillip B. Anderson acting along onstage atWealthy Theatre as Pee Wee goes on his bigadventure! (13+) 4 pm. $7.www.wealthytheatre.org
Clean laughs and dinner at The B.O.B. (3rd Floor).6 pm. $32.50. www.thebob.com
Clean laughs at The B.O.B. (Dr. Grins) 7 and 9:30pm. www.thebob.com
Bob & Tom Comedy All Stars at St. Cecilia MusicCenter. (18+) 7 pm. $17.50 www.scmc-online.org
Margaret Cho at GRCC Ford Fieldhouse. Catchher ‘anything goes’ brand of irreverent andoutrageous stand-up (18+). $17.50/$27.50www.laughfest.org
Pop Scholars, a comedy troupe born and raisedin Grand Rapids at Dog Story Theater (13+). 9 pm. Free www.dogstorytheater.com
Louis Benton hosts Laughing Hours. 10 pm.www.louisbenton.com
Relax and enjoy pros from around town andbeyond for late night laughs at J. Gardella’sTavern. (18+) 10 pm. Free.
Celebrate seriously funny people with a Best ofSaturday Night Live series at Celebration! CinemaNorth. 11 pm. Free. www.celebrationcinema.com
March 13Enjoy the winners of the High School Essay andVideo Competition at Wealthy Theatre. 2 pm.Free. www.wealthytheatre.org
Hear literary interpretations of “What makes youlaugh?” at Schuler Books and Music (13+). 4 pm.Free. www.schulerbooks.com
Enjoy the winners of the Middle School Essay andVideo Competition at San Chez. 4 pm. Freewww.sanchezbistro.com
Funny short films submitted by a variety ofproducers at Wealthy Theatre. (18+) 4 pm. Free
Bill Cosby at DeVos Performance Hall. Experiencerare comedy that transcends age, gender andcultural lines. 7 pm. $32.50/$47.50/$77.50www.laughfestgr.org
Join comedian and MC Brian B with guests fromaround Michigan at the Radisson Hotel (18+). 8pm.
Laugh with experienced comics and up-and-coming amateurs at The B.O.B. (18+). 8:15 pm.www.thebob.com
Peppino’s Grille & Pizzeria Sports Lounge hostsLaughing Hours (18+) 9 pm. Free.
40 March 2011
Visit www.GoWLM.com for our online events calendar
41March 2011
March 14Bid on unique artist-designed bras at a silentauction to raise funds for Gilda’s Club at theB.O.B. (18+) 6 – 10 pm. $32. www.thebob.com
Oodles and Oodles of Doodles at Grand RapidsPublic Library main branch. Geet your booksigned by author Ruth McNally Barshaw andenjoy a night of food, fun and family activities.6:30 pm. Free www.grpl.org
Join GR native Hen Sapp, “The Mo’nique Show”writer Akintunde, gospel comedian MarcHenderson, comedienne and singer Crystal P, aswell as the United Voices of Worship at the Outof the Box Comedy Show at DevosPerformance Hall. (13+) 7 pm. Free. www.laughfestgr.org
Experience smart, comedic storytelling at itsbest with Mike Birbiglia at Fountain StreetChurch (18+). 7 pm. $17.50-$27.50. www.laughfestgr.org
McFadden’s Restaurant and Saloon hostsLaughing Hours. Drop by and enjoy a few drinkswith other LaughFest friends and maybe asurprise guest (18+) 9 pm. Free.
March 15, 16Bring the kids to see former rocker turnedchildren’s singer, Dan Zanes and Friends, at St.Cecilia Music Center. 10 am and 1 pm. $7-$10.www.scmc-online.org
March 15 An Evening with Betty White (dinner andprogram) – DeVos Place, Steelcase Ballroom.Celebrate Gilda’s Club’s 10th Anniversary withthis 2011 SAG winner! (18+) 5:30 pm $250.www.laughfestgr.org
Tell jokes, enjoy popcorn and wear silly grouchoglasses at Grand Rapids Children’s MuseumJoke Night. 6:30 pm. Free. www.grcm.org
See stand-up comedy featuring Bobby Slaytonwith Mike DeStefano at the Orbit Room. (18+)Doors open 6:30 pm. Show 7:30 pm. Free.
Laugh along with the comedic tale of workerswho hate their jobs at the viewing of OfficeSpace at Wealthy Theatre (18+). 8 pm. $7.www.wealthytheatre.org
An Evening With Betty White. Celebrate Gilda’sClub’s 10th Anniversary with this 2011 SAGwinner at Devos Place, Steelcase Ballroom.(18+) 8:05 pm. $77.50. www.laughfestgr.org
Bar Divani hosts Laughing Hours. Drop by andenjoy a few drinks with other LaughFest friendsand maybe a surprise guest (18+) 9 pm. Free.
March 16Engage, play and create with local artists at Artin Laughter at Bar Divani (18+) 5:30 pm. $32.50
Vote for the best amongst some of the hottestMidwest comedians around; featuring ChrisBarnes, David Dyer, Steve Iott, Dwayne L. Gill,Frank Roche, Andy Woodhull, Dave Landau,Alex Ortiz, Bill Bushart and Andi Smith at TheB.O.B. (18+) 7 pm. $12.50. www.thebob.com
Join the fun and help solve the crime at SanChez’s Murder Mystery (13+). 7 pm. Free.www.sanchezbistro.com
See musical comedian, Comedy Centralfavorite and WMU Grad Stephen Lynch atDevos Performance Hall (18+) 7:30 pm.$17.50/$27.50. www.laughfestgr.com
Get your fill of improv at Dog Story Theater’sinteractive “Barely Friends” performance (18+).8 pm.
Watch British horror/comedy “Shaun of theDead” at Wealthy Theatre. (18+) $7.www.wealthytheatre.org
“See how they make drinks fly” – a fundraiser forGilda’s Club at TGI Friday’s (18+). 9 pm. Free.www.laughfestgr.org
See three top performers from the GR area atDog Story Theatre’s “Lil’ Gentlemen”show (18+).9 pm. Free. www.dogstorytheater.com
Z’s Bar & Restaurant hosts Laughing Hours. Dropby and enjoy a few drinks with other LaughFestfriends and maybe a surprise guest (18+). 9 pm.Free.
2010-2011 Diversity Lecture Series XVI with LisaShannon. Lisa Shannon was awakened to theatrocities in the Congo, where women aregang-raped and demoralized, and decided tobecome an activist and a sister, leaving behinda successful company, a fiancé and security.She founded Run for Congo Women, a grass-roots movement for Congolese women.Shannon chronicled her experiences in “AThousand Sisters: My Journey into the WorstPlace on Earth to Be a Woman.” 7 pm atFountain Street Church, 24 Fountain NE. Freeand open to the public. A book signing follows.Call 234-3390 for more information.www.grcc.edu/lecture
March 17Participate in “What Makes Me Laugh AboutCancer” at Gilda’s Club Grand Rapids – Bringyour stories, enjoy dinner and more – hosted byPaul Stabile and Ralston Bowles. 6 pm. Free.www.gildasclub.org
Experience dancers’ versions of laughterperformed live on stage with the Grand RapidsBallet. 7 pm. Free.
Get lucky at this evening of Irish comedy, music,dance and pure Irish fun at The B.O.B. Hostedby Jerry Donovan and featuring Jerry Donovan,Mike O’Keefe, Adam Degi, Stu McCallister, MattLauria, Allen Trieu, Trevor Smith, Floyd Phillips,Brian B and the Ardan Academy of Dance(18+). 8pm. Free. www.thebob.com
Get in on the fun as comedians improvise theirversion of a special guest’s life at the Dog StoryTheater VIP Show (13+). 8 pm. Free.www.dogstorytheater.com
See Don’t We Boys, a rough and tumble show ofperilous satire at Dog Story Theater (13+). 9 pm.Free. www.dogstorytheatre.com
Mojo’s Bar & Restaurant hosts Laughing Hours.Drop by and enjoy a few drinks with otherLaughFest friends and maybe a surprise guest(18+) 10 pm. Free.
March 17 -J une 17“The American Soldier - A Photographic Tributeto Soldiers and Marines from the Civil War toIraq” at the Gerald R. Ford Museum. www.fordlibrarymuseum.gov
March 18Stand Up Comedy Competition and Dinner atThe B.O.B. (18+). 6 pm. $32.50. www.laughfestgr.org
See GR’s own Michael Jr., who has crossoverappeal on both church and comedy clubstages at Wellspring Church (13+). 7:30 pm.$12.50. www.laughfestgr.org
Dog Story Theater presents “Skittish of theYiddish,” an improv comedy show not to be missed (13+). 8 pm. Free.
Laugh out loud with this clean comedy and“short-form improv” by River City Improv atladies Literary Club (13+). 8 pm. $10.www.laughfestgr.com
Bob & Tom Comedy All-Stars performance atGRCC Ford Fieldhouse (18+). 8 pm. $17.50www.laughfestgr.com
42 March 2011
LOL with “Hairspray,” the 60’s comedy that showsno mercy at Wealthy Theatre (13+). 8 pm. $7.www.wealthytheatre.org
See West Michigan’s premiere professional sketchcomedy troupe Fishschtick at Dog Story Theater(13+). 9 pm. Free.
Stand Up Comedy Competition at The B.O.B. 9:30pm. $17.50
The B.O.B. and Republic hosts Laughing Hours.Drop by and enjoy a few drinks with otherLaughfest friends and maybe a surprise guest(18+) 10 pm. Free.
Join local actors for their version of what makesthem laugh at San Chez (18+). 10 pm. Free.
March 18-19Relax and enjoy pros from around town andbeyond for late night laughs at 25 Kitchen+Bar.(18+) 10 pm. Free.
March 18-26Master Arts Theatre winter youth production of“Belles on Their Toes.” Thurs, Fri and Sat at 7:30pm. Saturday Matinee at 2 pm. $10.www.masterarts.org
March 18-26The Thebes Players & Lowell Area Arts Councilpresent “Sing On! - A Comedy About a Musical”at Larkins Other Place in downtown Lowell.Dinner and show $20. Show only $8.www.lowellartscouncil.org
March 19Forest Hills community Expo at Ada ChristianSchool. 10 am – 3 pm. Free. www.adabusinessassociation.com.
Indoor family carnival featuring Micro RealityRaceTrack, Purple People Eater, 5-in-1 Sports,Speed Pitch, Air T-Ball, Birdie Golf, Slam-n-Jam,Big Screen Video Game Systems, QB Blitz, FullCourt Press, Kick X Game and enjoy perform-ances of family music by The Verve Pipe,performing at 10:15 & 11:30 am, at the GRCCFord Fieldhouse. 9 am – 2 pm. $7. www.laughfestgr.org
Create silly caricatures together and more atGRAM 10 am – 3 pm. $2-$8 includes museumadmission. www.artmuseumgr.org
Gather the family and have a great time playingtogether, at a Family Improv Workshop hosted byMary Jane Pories at The B.O.B. (Dr. Grins) 11 am.Free.
Francesca Amari performs her show “A LoveSong to Gilda Radner” (13+) at The B.O.B. 12 pm.$17.50
Prepare to be wowed by premiere comedy“Magician of the Year” Mac King at St CeciliaMusic Center. 2 pm. $10/$17.50.www.laughfest.org
Laugh along with Chonda Pierce, Southernpreacher’s daughter with a laser-sharp wit andChristian Music Hall of Fame 2009 Comedian ofthe Year, at First United Methodist Church (13+). 2pm. $17.50/$27.50.
Hear stories from the original SNL writer and best-selling author Alan Zweibel at GRAM. 2 pm. $10.
Enjoy the humorous effects of fame andmisfortune with the Svenjollies improv comedytroupe’s “Paparazz-Me! “at San Chez (13+). 4pm. Free.
Vote for your favorite comedian as theycompete for the title of 2011 Gilda’s LaughFestSeriously Funny Comedian Award at The B.O.B. 6pm. $32.50 includes dinner.
Stand Up Comedy Competition at The B.O.B. 9:30 pm. 7 pm. $17.50 www.laughfestgr.org
See American Comedy Award and Phyllis DillerComedy Award winner Kathleen Madigan at StCecilia Music Center (18+). 7 pm. $17.50/$27.50.www.laughfestgr.org
Join Colin MoChrie and Brad SHerwood, stars of“Whose Line Is It Anyway?” for some extraor-dinary improv at GRCC Ford Fieldhouse (13+). 7pm. $17.50 - $37.50. www.laughfestgr.org
Watch the offensive, irresponsible comic anarchyfilm Team America: World Police at WealthyTheatre (18+). 8 pm. $7. www.wealthytheatre.org
Dig into improv and sketch comedy fromKalamazoo at Dog Story Theater (18+). 8 pm.Free.
Try on T&A, a comedic duo with an originalimprov format at Dog Story Theater (18+). 9 pm.Free
Stand Up Comedy Competition at The B.O.B. 9:30pm. www.laughfestgr.org
J. Gardella’s Tavern hosts Laughing Hours. Dropby and enjoy a few drinks with other LaughFestFriends and maybe a surprise guest (18+). 10 pm.Free.
Celebrate seriously funny people with the Best ofSaturday Night Live series at Celebration! North.11 pm. Free.
Stand Up Competition Encore at The B.O.B. Seethe five eliminated comics from the PreliminaryRound of the Stand-up Competition; the winnerof the competition will be announced at the endof this free show (18+). 11:30 pm. Free.www.laughfestgr.org
March 20Enjoy the winners of the Middle School EssayCompetition at San Chez. 4 pm. Free
Laugh out loud with the comedy routines ofstand-up and sitcom vets at Wealthy Theatre’sshowing of Kings of Comedy (18+). 4 pm. $7
Author Brad Tassell will read his poignant oneman play, “I’ll Be in the Locker . . . Zen and theArt of Empathy,” bringing to light the importanceof learning how to stop bullying in our society atSan Chez Bistro (13+). 6 pm. Free.
Enjoy one more LaughFest party and toast 10days of laughter (18+) at the Laughfest ClosingSponsor party at Devos Place. 6:30 pm. $25
Don’t miss the unbelievably funny, electrifyingand gifted Gabriel Iglesias at Devos PerformanceHall (13+). 8 pm. $27.50/$37.50.
Join comedian and MC Brian B with guests fromaround Michigan at the Radisson Hotel (18+). 8pm. Free.
Come laugh with experienced comics and up-and-coming amateurs (18+) at The B.O.B. 6 and8:15 pm. Free. www.thebob.org
March 21Marc Brown, the creator of the beloved Arthurchildren’s books, speaks at the Grand RapidsPublic Library, as part of his 35 day tourcelebrating Arthur’s 35th anniversary. 4 pm.
March 23The curator of the exhibit and author of the bookLadies of the Lights, Patricia Majher, will present aprogram at the Grand Rapids Public Library MainBranch. 7 pm. www.grpl.org
March 29GRCC’s 13th Annual Salute To Women Awards &Reception honors GRCC women (alumnae,students, employees, and former employees)who are exemplary in their roles as professionals,volunteers or agents of change. 1:30-3:30 p.m.www.grcc.edu/stw.
March 30 and 31The Honorable William Coleman, civil rightslawyer, discusses his newly released autobiog-raphy, “Counsel for the Situation: Shaping theLaw to Realize America’s Promise,” chroniclingthe obstacles and opportunities in his distin-guished career, at the Gerald R. Ford Museum. 7pm. Call (616) 254-0384 for reservations.
ConcertsMarch 1Lady Gaga at Van Andel Arena. 8 pm. $52-$177.50. www.vanandelarena.com
March 7WYCE welcomes The Chapin Sisters to One TrickPony. 7:30 pm. $10 suggested donation.Proceeds benefit Gilda’s Club. www.wyce.org.
March 8James Taylor in concert at Devos PerformanceHall. 7:30 pm. $45-$99.50. www.devosperfor-mancehall.com
March 11Nicholas James Thomasma, Drew Nelson, andThe Weatherheads perform in a benefit concertfor the American Diabetes Assocation at SazeracLounge. 9 pm.
March 17Sugarland: 2011 Incredible Machine Tour comesto Van Andel Arena. 7:30 pm. $24-50-$54.50.www.vanandelarena.com
March 17St. Cecilia Music Center presents The Ying StringQuartet in the Royce Auditorium of St. CeciliaMusic Center. The Ying String Quartet occupies aposition of unique prominence in the classicalmusic world, combining brilliantly communicativeperformances with a fearlessly imaginative viewof chamber music in today’s world.$10 (students),$30 and $35. Pre-concert reception $15. www.scmc-online.org
March 21Joe Bonamassa at Devos Performance Hall. 8pm. $39-$69. www.devosperformancehall.com
March 21WYCE welcomes Po’ Girl to One Trick Pony. 7:30pm. $10 suggested donation. Proceeds benefitBoys and Girls Clubs of GRYC. www.wyce.org.
ArtThrough March 31Fire & Water Art! Gallery features watercoloristJanet Johnson. ww.fire-and-water-art.com
Photographer Sara Pearson’s works on display atthe Walker Public Library.
Multi-media artist Doris Larson’s work at the EastGrand Rapids Public Library.
March 5-31It’s time to play golf at UICA! 19 Holes, a mini-golfcourse designed by artists, features 19 extremeand inventive holes. The mini-golf course is inUICA’s entire building at 41 Sheldon Boulevard -two full floors plus walls, windows and ceilings forthe month of March. Bring family and friends fora remarkably creative, slightly competitive, laughriot. Before and after a round of golf, enjoy great,laughter-inspiring films in UICA’s independent filmtheatre. www.uica.org
March 17 – May 1The Design Gallery at Design Quest presents the“2011 Furniture Design Competition,” showcasingmany wonderful, functional and all-originaldesign entries from the fourth annual furnituredesign competition. The public is invited to voteon the People’s Choice award and prize winnerswill be announced during the opening reception,March 17, 6-8 pm. Hours: 10 am-8 pm Mon, Thu,Fri; 10 am-6 pm Tue, Wed, Sat; 1-5 pm Sun. Thisexhibit is FREE and open to the public.www.DesignQuest.biz
March 18Art in Public in Grand Rapids: A Symposium withLambert Zuidervaart at UICA. 1-4 pm. Free.www.uica.org
March 25-27In celebration of Women’s History Month, 10 localwomen artists creatively transform a formercommercial art studio on the fifth floor of TheCornerstone Building at 89 Ionia for the (A) Wakeexhibition. These women artists pay tributethrough the framework of women past, presentand future. Through the eyes of these creativewomen, is an inspiring experience of passion,strength, courage, power and wisdom of thisgender. Opening Reception March 25, 9 -10 am.Call 361-3952 for more info.
Through April 8Lowell Area Arts Council presents the annualWest Michigan Regional Art Çompetition. Publicreception March 6, 2-4 pm.www.lowellartscouncil.org
FridaysUnwind during Friday Nights at GRAM with art,live music, and good conversation. Galleries areopen late each Friday, and a cash bar isavailable in the Museum Lobby. 5- 9 pm.www.artmuseumgr.org
ProfessionalDevelopmentMarch 1 and 10Intro to GROW is the required first step for anyoneeager to enroll in additional classes at GROW.Get an overview of programs and services, meetthe staff, and watch our graduates describe theirexperiences in an inspirational video! Held thefirst Tuesday of every month at 6 pm and thesecond Thursday of every month at noon.
March 7Inforum Networking Dinner Event at AmoreTrattoria Italiana. 5:30 – 7: 30 pm. Tastehomemade pasta and authentic recipes at thiscasual restaurant, all while networking with otherwomen professionals. Call Catherine Lazarock588-6140 for more info.
March 10A Cup of Coffee with the Experts at GVSU BicycleFactory. Inforum presents a roundtable discus-sions with experts in the areas of marketing,finance, legal issues and more with SCORE. 7:30am to 9 pm. Call 331-7372 for more info.
March 24Inforum presents Fostering Innovation at Noto’sOld World Italian Restaurant. Learn about one ofthe newest innovations in successful businesspractices. Creative professionals from Amway,Meijer, Steelcase, and Wolverine World Wide arejoining forces and have established a collective“design hub” in downtown Grand Rapidsdubbed “GRid70.” 11:30am - 1:30pm. $30member, $45 non-member, $350 table of eight.Call 588.9400 for more info. www.inforum-michigan.org
43March 2011
March 24GROW presents Basics of Starting a Business withBill Hill, business librarian at Grand Rapids PublicLibrary, Joe Belsito, attorney at Smith HaugheyRice & Roegge, and Dante Villarreal, regionaldirector at MI-SBTDC. This panel of experts willcover the basics of starting a business includingindustry research, competition and target marketanalysis, choosing a business entity, and thebuilding blocks of a business plan. Essential foranyone considering or in the midst of starting abusiness. 6- 9 pm. $35. www.growbusiness.org
March 26Making It Happen, Inc. presents WomenInfluencing Women (a recognition andcelebration of Women’s History Month) at theKentwood Library, Community Room, 4950 BretonSE. 5- 9 pm. $25. Call Evangelist Irene Green at389-9390 for more information.
Expand YourHorizonsMondaysGood News Community presents “CreativeGrowth.” These support meetings are held atJohn Knox Presbyterian Church, 4150 KalamazooAve. SE., every Monday evening. Speakerspresent a variety of topics designed to helpindividuals take the steps necessary to live acreative new life. A discussion group follows thespeaker with a social opportunity after themeeting. 7 pm. $5
March 3 and 5Career Exploration Days at the Grand RapidsPublic Museum, focusing on careers in bio-technology, research and allied health services.www.grmuseum.org
March 3, 10, 17, 24, 31Metro Moms pregnancy yoga at Metro HealthHospital, Level 2, Childbirth Conference Room.6:30 – 7:30 pm. $5. www.metrohealth.net
March 4-12Circle Theatre announces audition calls for fivemain productions. March 4 (7pm-10pm) andMarch 5 (10am-1pm) auditions will take place forthe plays “Rumors,” “Same Time Next Year,” andthe Magic Circle production of “Robin Hood andthe Heroes of Sherwood Forest.” Kids (ages 8-16)interested in the musical “Honk!” will also auditionat that time. March 11 (7pm -10pm) and March12 (10am-1pm) auditions will take place for themusicals “How to Succeed in Business WithoutReally Trying,” “Ain’t Misbehavin,” and adults(ages 16+) interested in “Honk!”www.circletheatre.org
March 5“Chico’s Takes the ‘Not’ out of What Not toWear” at the Women’s City Club. 11 am Brunchwith Fashion Show to follow. $20. Prepaid reserva-tions required. Call (616) 459.3321
March 6, 13, 20, 27Yoga by donation at Armenta Studios. 5–5:45 pm.www.armentastudio.com
March 8The Grand Rapids Chapter of the AmericanSewing Guild presents “Creative Couture fromMontrose Studio.” Couturier John Kochshowcases some of his unique bags, gloves, hats,
jewelry and gowns. His timeless creations arebold, imaginative and whimsical. Meeting heldat Plainfield Senior Center, 5255 Grand River DriveNE in Grand Rapids. Doors open at 6:30 pm. Theprogram begins at 7:00. $2. www.grasg.org
March 8Mardi Gras Celebration at the Women’s CityClub. 5 pm Social Hour, 6 pm New Orleans Buffet,with “The Wolverines” Jazz Band performingfollowing dinner. $30. Prepaid reservationrequired. (616) 459.3321. HandicappedAccessible and free parking in 2 lots.
March 10Discover the benefits of breast augmentationduring an interactive seminar at the BengtsonCenter for Aesthetics and Plastic Surgery.Thisseminar will cover the latest options available,including 3-D imaging and simulation. 5:30 – 8pm. bengtsoncenter.com
March 13, 20 and 27Therapist Jeff Dwarshuis LMSW, ACSW gives athree-part presentation on family functioning atRosewood Reformed Church. Starts at 10:25 am.Free. Call Jeff Dwarshuis at 443-1425 [email protected] for more info.
March 16Discover the joys of cast iron cooking, it’s ease ofmaintenance and all-natural nonstick qualities atRylee’s Hardware. 5:30-7 pm. Free.www.ryleesace.com
March 29A Himalayan Adventure at the Women’s CityClub. Dr Craig Benjamin, associate professor atGrand Valley State University, presents his trek inthe Mt. Everest Region of the Nepalese
Himalayas. 5 pm social hour. 6 pm dinner andpresentation. Dinner and program $25 Prepaidreservations required by March 24. Call 459-3321
March 19Yoga and weight loss with Laura Burkett, HolisticHealth Practitioner at Expressions of Grace Yoga.Explore body image and movement, culture,yoga psychology, and the power to heal. 1:30 –3 pm. $28. www.expressionsofgraceyoga.com
March 22Taking Care of Your Diabetes with Joan McHale,RN, MSN, CDE, a certified diabetes educator witha wide variety of experience including as theDiabetes Clinical Specialist and ProgramManager for a hospital based ADA and statecertified Diabetes Education Program at WMUConference Center. 6:30-8 pm. $20 (1st 20 RSVP’sreceive $20 pharmacy coupon). Call 588-8334 toregister.
March 25Yoga Nidra Relax & De-stress Intentionally withKatherine Florentine at Expressions of GraceYoga. Yoga Nidra is a state of complete physical,mental, and emotional relaxation. 1:30–3 pm.$20. www.expressionsofgraceyoga.com
March 26Learn how to chop, dice and slice with ease,how to correctly sharpen your knives and learnother “sharp” tricks at “Wust-Up with TheseKnives?”at Rylee’s Ace Hardware 12-1:30 pm.Free. www.ryleesace.com
Event information can be submitted on our online calendar at
www.womenslifestylemagazine.com.
44 March 2011
It’s a challenge that comes with many differentnames: Counter clutter. Cupboard chaos. Fridgefright. If you ever feel like your home life is out ofcontrol or are overwhelmed by the state of yourkitchen, you’re not alone. And it’s not surprisingsince the kitchen is the heart of the home. For most,it’s a multipurpose room used for food prep &storage, homework, home office, eating, crafting and
visiting. Consequently, it also becomes the central“dump” spot for mail, backpacks, extra groceries and unfinished projects.
This month, let’s do a clean sweep of the cupboards,counters and pantry. Put on some favorite music and getyour trash, recycle, compost & donate containers ready.
CLEAR THE COUNTERS• Set up or update your mail sorting and bill paying/
follow-up system.• File papers and recycle or shred any information that
is out of date or no longer needed.• Decide, delegate or dump those paper piles.
PURGE THE PANTRYAre your cupboards overstuffed and unorganized? Haveyou looked for something in the back of a drawer or shelfand come across forgotten items and thought “Hmm, Ididn’t know I had these?” Are you making new choicesabout nutrition?
• Anything outdated goes. Depending on your style orspace available you can organize one shelf at a time oran entire cabinet. Pull out all of the items, check for
“use by” dates, product freshness (opened bags ofcereals & snacks), and old-looking packaging withoutdates. Also, if your food choices have changed, donateor dispose of those unneeded items.
• Use the Zone approach. When restocking yourcupboard & pantry, categorize your items like with like: snacks, breakfast, baking, condiments,veggies etc.
TIDY UP YOUR SPACE HOGSAre you cramped for space in your kitchen and find thatsome of your most valuable counter and shelf space istaken up by a jumble of food storage containers andappliances that rarely if ever get used?
• Do an inventory of your kitchen items. Are there itemsyou don’t use, care for or are missing parts? Donate,recycle or dump.
• Are you tight on space in your kitchen? Survey yourspace hogs and assess if you can move them into astorage area (such as the basement or garage). Seldomused items should not crowd out frequently used items.
CLEAN THE FRIDGE – inside & outNow that you’ve reclaimed space in your cupboards,drawers and pantry, it’s time to move on to the refrig-erator and freezer. Roll up your sleeves, get some warm soapy water, grab the trash bag & shine some light intothe back of your fridge.
• Assess all of your condiments – anything outdated,unloved or turning an unhealthy color? Dump it.
• Still have that fruitcake from Christmas? Is that sourcream turning blue? Open all containers and assessfreshness and contents. Purge as needed, label whereneeded (unmarked “mystery” containers rarely get opened).
• Wipe down and sanitize the fridge and, as you did withthe pantry, restock like with like.
• Pull everything from the freezer and check for use bydates, failed packaging and freezer burn. Purge anyquestionable, freezer burned or unidentifiable foods.
By Mary Dykstra,MBA, CPO
Mary Dykstra MBA, CPO is aCertified Professional Organizer,speaker and Time Management Coach.She is immediate past Director ofExamination Development for TheBoard of Certified ProfessionalOrganizers and a current IndustryMember Board Director of NationalAssociation of ProfessionalOrganizers. Her website iswww.withinreach.biz.
Have you looked for something in the back of a drawer or shelf and come
across forgotten items and thought,
“Hmm, I didn’t know I had these?”
c o u n t e r c l u t t e r • c u p b o a r d c h a o s • f r i d g e f r i g h t
45March 2011
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Reader’sLounge
The Cookbook CollectorBy Allegra GoodmanDial Press, 2010, $26
This is the story of two very different sistersmaking their own way in the world – alwaysfamily, but not always friends. Focused, successfuland CEO of a rising California dot-com technologycompany, 28 year-old Emily gets a taste of wealth.Her boyfriend, equally driven, is with anotherstartup company on the East coast. Their cross-country dating relationship builds toward closingthe distance, until threatened by a crisis of personaland professional honesty and integrity.
Emily’s sister Jess, younger by five years, is aphilosophy graduate student with little money, a part-time job and a burgeoning interest in environmental activism. In her work at a usedbookstore in Berkeley, Jess is captivated by aproject cataloging a quirky, fascinating collectionof cookbooks, recipe clippings, poetry and sketchesof a mysterious lady in the collector’s life. Jess’srelationships with men are almost as messy as thebits and pieces of her project.
Beyond their personal ups and downs, the lives of all are tested as the 21st century dawns and as theevents of subsequent years spiral the world intoturmoil. As a conversation starter, this novel willspark discussion of commitment in life and loveand ethics in business and personal life. This novelexplores the loyalty of sisters, the bonds of couples and the responsibility of individuals to theworld community.
ConversationStarter
Candy ConstructionBy Sharon BowersStorey Publishing, 2010, $14.95
Kids love candy. There’s just no way around that.Author Sharon Bowers has tapped into that lovewith a delicious book of hands-on crafts for kids tomake with a grownup. There are princess castlesand pirate ships, racecars and airplanes, play wrist-watches and necklaces, bugs and butterflies, and achess and checkerboard game.
Bowers starts with some humorous on-siteconstruction rules, including no eating on the joband every worker brushes his or her teeth afterwork. Construction materials come from dollarstores, candy shops and your baking cupboard.Brownies, Rice Krispie® treats and cookie doughbecome the building blocks and peanut butter andfrosting provide the mortar and glue. Candy andcookies become the wheels, windows, walls, wings,jewels, treasures and embellishments. Tested on herown children, Bowers guarantees that candyconstruction craft time will be a sweet hit.
Alexandra Fix is the author of ten non-fiction children’s book, including theseries “Reduce, Reuse, Recycle” (Heinemann Library). Over the years, she hastruly enjoyed being a children’s librarian, registered nurse, freelance writer,mother and grandmother.
By Alexandra Fix
What I Eat, Around the World in 80 DietsBy Peter Menzel & Faith D’AluisioTen Speed Press, 2010, $40
Writer/photographer team Faith D’Aluisio and Peter Menzel,searched worldwide for 80 diversely different stories of whatpeople eat during a single day. The intake of calories rangedfrom 800 calories to 12,300 calories per day. The 800 caloriesbarely sustains a Massai cow herder who often subsists on ameager diet of cornmeal porridge, banana, milk tea with sugarand water. The 12,300 calories is consumed daily by a Britishwoman who eats this astonishing number of calories amidst herstruggles with an amphetamine addiction.
In between those two extremes are people from all over theworld and many walks in life, including the extreme computergamer who lives full-time in a rented chair at the Ming Wang Internet Café in central Shanghaisipping tea and ordering Chinese takeout delivered to his game station each day. For each individual,photos and facts fill several pages with a story of their life and day to day circumstances. The featuredphoto for each person is a spread displaying all the food they eat on one particular day.
The oversized, coffee table book includes essays on food growth, consumption and distribution. The authors express their desire that, through this work, they may be “promoting a food system that ismore just and sustainable and better able to provide enough delicious food for everyone on this planet,poor and rich alike.”
46 March 2011
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Learn more about these businesses and Local First at www.localfirst .com
SHOPPING & RETAIL■ Art of the Table■ Burgett Floral, Inc■ Clothing Matters■ Compucraft■ Eastern Floral■ Ferris Coffee & Nut
Retail Shoppe■ Frames Unlimited■ Gazelle Sports■ Global Gifts –
Your Fair Trade Store■ Harvey Automotive –
Cadillac, Hummer, Lexus■ Heather Lane Pottery■ Horizen Hydroponics■ LaFontsee Galleries -
Underground Studio■ Literary Life Bookstore
& More, Inc■ Nawara Bros. Appliance,
TV & Bedding■ Robinette’s
Apple Haus & Winery■ Rylee’s Ace Hardware■ Southland Auto Wash■ Spirit Dreams■ Standale Interiors■ Stonesthrow/EQ3■ Wealthy At Charles
HOME PRODUCTS& SERVICES■ DeGraaf Interiors, Inc■ Godwin Plumbing■ Pat’s Curios, Sewing
& Alterations■ The Shade Shop, Inc■ UBU Furniture■ Verhay Carpets
DINING & CATERING■ Applause Catering + Events■ Bar Divani■ Bistro Bella Vita■ Café Stella■ Cambridge House■ Connie’s Cakes, LLC■ Derby Station■ Founders Brewing Company■ Graydon’s Crossing■ GRPD - Grand Rapids
Pizza Delivery■ Marge’s Donut Den■ One Trick Pony■ Pietro’s Italian Restaurant■ San Chez Bistro,
Café & Catering■ The Gilmore Collection■ The Green Well■ The Score Restaurant &
Sports Bar■ Wealthy Street Bakery
GROCERY & FRESH FOOD■ Cascade Winery■ Eggland’s Best Eggs ■ Dancing Goat &
Cowslip Creamery■ Grand Central Market & Deli■ Grand River Grocery■ John Russo’s Wine
Warehouse & Deli■ Making Thyme Kitchen
MEDIA & TECHNOLOGY ■ Community Media Center■ Exceed Consulting
ARTS & ENTERTAINMENT■ Celebration! Cinema■ Grand Rapids Civic Theatre■ GRBrides.com■ GRnow.com■ River City Improv■ The Mud Room■ Women’s Expo -
Kohler Expos, Inc
BUILDING & DESIGN■ Ashley Cole Design, Inc■ Eden Environments –
sustainable design center
BUSINESS SERVICES■ EPS Security, Inc■ The Image Shoppe
HOSPITALITY & TRAVEL■ Lasting Impressions
Bed & Breakfast■ Witte Travel & Tours
MARKETING & CONSULTING■ Ad Shop, etc.■ AMC Marketing Group, LLC■ Clark Communications■ Top Of The List –
search engine marketing■ Women’s LifeStyle Magazine
COMMUNITYORGANIZATIONS■ Grand Rapids Opportunities
for Women - GROW/AWE■ Grand Rapids Public Library■ Widowed Persons Service
MEDICAL, HEALTH, BEAUTY & WELLNESS■ Beacon Hill at Eastgate■ Capelli Salon■ Discover Chiropractic
Center, PC■ Expressions of Grace
Yoga & Books■ Grand Rapids Eye Institute■ Holistic Care Approach■ Keystone Pharmacy■ Partners in Dental Care■ Stonecastle Dentistry■ The Center for Physical
Rehabilitation■ Yoga Studio
PHOTOGRAPHY■ Christine Wedding
& Portrait Design
REAL ESTATE■ Julie Grevengoed,
JGR Real Estate■ Ultimate Staging
& Décor, LLC
FINANCIAL & LEGAL■ Baker Spindler Holtz■ Culver, Wood & Culver CPAs■ Discovery Financial, LLC■ Doug Zandstra CPA EA■ Founders Bank & Trust■ FourSquare Financial Group■ Northpointe Bank ■ Option 1 Credit Union■ United Bank■ Watermark
Insurance Services
C l i c k n a m e o f b u s i n e s s f o r d i r e c t l i n k t o w e b s i t e
O n l i n e r e a d e r s - c l i c k o n b u s i n e s s n a m e f o r d i r e c t l i n k