Lester ended up majoring in theology at Andrews University and began his career in winemaking as a hobby.
LETTER FROM THE INTERIM PUBLISHER
We are already experiencing unseasonably warm days and the incomparable beautiful evenings that signal early summer. For me, this has always been a season of industrious home improvement projects---this year it’s windows, every single window in the house to be exact---followed by a race to g…
No robins yet, but signs of Spring include losing an hour on Saturday night; Chicago Flower and Garden Show opening at Navy Pier; a cider-pairing-Salt-of -the-Earth dinner in Fennville tonight and Teddy is ready to ditch the snowsuit.---Pat Colander, Associate Publisher and Editor, Shore Magazine.
Blue Coast Annual Studio tour this weekend; Bayberry Cottage and merchant fest in downtown South Haven; a lavish auction at Albert's and the perfect opportunity for Sunday dinner at Angela's Pantry in Miller Beach. --- Pat Colander, Associate Publisher and Editor.
It’s all about the brew here at Uncommon Grounds Roaster-Café, a Saugatuck java stop that venerates coffee as reverently as oenophiles worship wine. Each year, the café’s staff travels to La Union, Honduras, at harvest time to select micro-lots of freshly picked single source beans—grown, ga…
There are horse and dog whisperers—those able, because of their incredible intense and empathetic understanding, to communicate with four-legged creatures.
HOLLAND, Mich. | Two Michigan high schools are hoping to make a Monday night state tournament basketball game a tribute to a star player who died last week.
FENNVILLE, Mich. | One moment: a perfect shot to end a perfect season. The star player, just 16, lifted off the floor in celebration. Teenagers triumphant, crowds cheering, the district playoffs ahead, the future open wide.
Matt Pietsch has just finished "breaking down" a whole Berkshire pig delivered to his door by a local farmer early that morning. Pietsch, executive chef of Salt of the Earth in Fennville, Michigan, believes in being as close to the food as possible, and if that means mucking around in the fi…
Matt Pietsch, executive chef of Salt of the Earth in Fennville, makes high-quality breads and pizzas in a wood burning oven.
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