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Cedar Springs crushes Comstock Park in football debut

Sophomore quarterback Collin Alvesteffer had two interceptions in last week’s win against Comstock Park.

Sophomore quarterback Collin Alvesteffer had two interceptions in last week’s win against Comstock Park.

The Cedar Springs Red Hawks varsity football team started their season off with a bang last Thursday, August 28, by rolling over Comstock Park 50-13.

The Panthers went 12-1 last year, losing only to South Christian in the semifinals. But they were no match for this year’s Red Hawks, who hit the ground running on the Panther’s home turf and never looked back.

An aggressive offense and a strong defensive line worked perfectly in tandem to give the Red Hawks the edge they needed to come out on top.

The Red Hawks dominated the game from the very first drive, scoring only two minutes into the game. They scored twice in the first quarter—once on a run by Kaden Myers, and the second on a run by MavRick Cotton.

They scored three touchdowns in the second quarter. One on a pass from sophomore quarterback Collin Alvesteffer to Cotton, the second on a pass to Myers, and the third was a 35-yard interception by Alvesteffer. He ended up with two interceptions on the night.

The Red Hawks scored again in the third on a run by Cotton, and again in the fourth on a run by Alvesteffer.

The Panthers scored twice—once in the second quarter and once in the third.

Five Red Hawks—Myers, Cotton, Alvesteffer, Anthony Topolski, and Zach Wamser—combined for 340 yards rushing, and Cotton and Myers added another 77 yards in receiving for 417 yards.

They never punted the ball the entire game.

Mlive.com has now ranked Cedar Springs #10 in their Grand Rapids football power poll. The other teams include Rockford, Zeeland West, Lowell, Grand Rapids Christian, Hudsonville, South Christian, Caledonia, West Catholic and East Kentwood.

This week the Red Hawks take on longtime rival the Sparta Spartans at 7 p.m. at Sparta.

 

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Fresh Market

AWE-Fresh-market-winter-squash

Winter squash, one of the Three Sisters 

(part three of a three part series)

by Vicky Babcock

 

Long before the Earth was populated by people, there were the Sky People. This particular tale, of the Three Sisters, speaks of Sky Woman, who, because of her curiosity, fell through a hole in the sky while peering through to the world below, a world of endless sea. The creatures of this world saw her fall and swiftly scooping soil from the sea bottom, they placed it onto the back of a giant turtle, that she would have a safe place to land. This “turtle island” remains today and is what we now refer to as North America.

Now Sky Woman was pregnant at the time of her fall and, when her time came, she gave birth to a daughter, who grew up and in turn gave birth to twin boys by the West Wind. She died in childbirth and Sky Woman (or the woman’s children by some accounts) buried her in the new earth. Three sacred plants sprang up from where she laid—a gift from the Creator. These gifts were corn, beans and squash, the sustainers of life. They became known as the three sisters and were the three major crops raised and held sacred by Native Americans. They were grown together as three sisters, each sustaining the others.

The third sister, squash, provides ground cover for her siblings, crowding out weeds and helping to retain moisture in the soil. It was an important ingredient to a balanced diet, providing nutrition and fiber as well as caloric content. Native Americans consumed the seeds as well as the flesh of this prized fruit.

Winter squash is harvested and eaten when it is mature, as opposed to summer squash, which is eaten in the immature stage. In its mature stage, winter squash can be stored for longer periods. Winter squashes are an excellent source of vitamin A and vitamin C and provide significant amounts of potassium and vitamin B6 as well as dietary fiber.  While about 90 percent of winter squash’s total calories come from carbohydrates, a number of studies suggest that certain starch related components in squash have antioxidant, anti-inflammatory, anti-diabetic and insulin-regulating properties.  A cup of winter squash, cooked, provides about 80 calories, comparable to a single medium apple.

Winter squash has been consumed for over 10,000 years. However, one of the most popular winter squashes, the butternut, is a relative newcomer to the plate. Charles Leggett has been credited with the development of this squash in the mid 1940’s. With its buttery flavor, its relatively thin skin and plentiful flesh, the butternut has quickly won the hearts of most squash lovers. Other varieties include, acorn, buttercup, hubbard, Lakota, pumpkin and spaghetti. There are over 40 varieties of squash available in the United States and countless subspecies.

Look for winter squashes in mid to late September and in early to late October. These tasty treats are a great way to round out your diet!

Butternut Scones

Ingredients

2 cups all-purpose flour

1/3 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup (1 stick) cold unsalted butter, cut into cubes

1/2 cup butternut squash, cooked and pureed*

3 tablespoons milk

1 large egg

2 teaspoons vanilla extract

For the glaze 

1 cup confectioners’ sugar

2 tablespoons milk

For the spiced glaze

1 cup confectioners’ sugar

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

2 tablespoons milk

Instructions

Preheat oven to 400º F. Line a baking sheet with parchment paper or cut a clean brown bag to fit and butter lightly.

In a large bowl, combine dry ingredients.  Add cold butter, working into mixture using a pastry cutter or two knifes until it resembles coarse crumbs.

In another bowl, whisk together squash puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Roll the dough out into a 10- by 7-inch rectangle. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.

Place scones onto prepared baking sheet. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

For glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. For spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.

Cool  baked scones for 10 minutes and spoon on glaze before drizzling with spiced glaze.

Allow glazes to set before serving.

*Butternut squash can be washed and baked whole in a 400ºF oven. Remove the skin while still warm and scoop out the seeds. Leftover squash from this recipe can be mashed and served with a little salt and butter or frozen for later use. Yum!

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

 

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Beat the Morning Meltdown

 

BACK-Beat-morning-meltdownWays to prepare family for the day ahead 

Family Features

Mornings can be mayhem for moms. In fact, according to the Johnsonville Sausage Report, nearly half of moms say that mornings can be so hectic that most days everyone in the family needs to fend for themselves for breakfast.

One mom who is all too familiar with handling hectic mornings is Elisa All, founder of 30Second Mobile, a mobile website and app that keeps busy moms “in the know while on the go.”

All says it’s about planning ahead and powering up for the busy day ahead.  “The kitchen in the morning can be chaotic if you don’t have everything lined up the night before,” All said. “I love serving my family a hot, balanced breakfast, and, it’s a lot easier than many people think.” Johnsonville just introduced fully cooked breakfast sausage, which is easy to warm up in the microwave for 30 seconds, and powers kids up with protein to get them through the morning.”

Here are her top 10 Morning Hacks:

1) Stage a path to the door the night before so everyone knows where they’re going.

2) Select kids’ outfits at night. Be sure to check weather in advance and plan accordingly.

3) Pack lunches ahead of time. After dinner, pack the non-chilled items in the lunchbox and leave it on the counter for quick packing of the chilled things in the morning.

4) Brush teeth and wash face in the morning shower, or take baths the night before.

5) Sunshine helps you wake up. Open the shades and let the light in.

6) Make breakfast easy by keeping tasty foods on hand. Johnsonville’s new, fully cooked breakfast links—in Original Recipe, Turkey and Vermont Maple Syrup—help you give your family a wholesome and high quality, warm meal in 30 seconds.

7) Place jackets and backpacks in a central location to grab on the way out. Use a hanging shoe organizer with pockets to keep essentials and accessories by the door.

8) Reward with what works for your child, for example, electronics and other activities they get to do in the car.

9) Motivate and track time with a music playlist. Everything is more fun and moves more quickly with tunes, and you can track how much time has passed.

10) Care for yourself. Have a workout bag in the car and consider getting up earlier to have some personal time before the day gets going.

With these ideas in mind, you’ll be ready for whatever the day brings. And one more idea: a mobile breakfast in a coffee mug that’s microwave-ready and will have you out the door in minutes. Check out the delicious recipe for Sausage, Egg and Potato Scramble below and visit www.johnsonville.com for more easy meal ideas.

Microwave Sausage, Egg & Potato Scramble

Prep time: 5 minutes

Cook time: 2 minutes

Servings: 1

1/2 cup frozen shredded hash brown potatoes

1 egg

1 tablespoon milk

2 links Johnsonville® Fully Cooked Original Recipe or Turkey Breakfast Sausage, cut into 1/2-inch pieces

2 tablespoons shredded cheddar cheese

Salsa, optional

Coat 12-ounce microwave-safe coffee cup with cooking spray. Add hash browns. Microwave on high for 1 minute.

In a small bowl, combine egg, milk, sausage and cheese; pour over hash browns. Stir until blended.

Microwave on high for 30 seconds. Stir. Microwave 30 seconds longer or until eggs are set. Serve with salsa if desired.

Sources: 2014 Johnsonville Sausage Report, 1,081 adults 18+ by Impulse Research

 

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Are you ready for some football?

The Cedar Springs Red Hawks take on the Comstock Panthers in Comstock Park tonight (Thursday, August 28) 7 p.m. The photo above is from the last time they played them in 2011.

The Cedar Springs Red Hawks take on the Comstock Panthers in Comstock Park tonight (Thursday, August 28) 7 p.m. The photo above is from the last time they played them in 2011.

The Cedar Springs Red Hawks hit the gridiron this week for the first football games of the year. The varsity will take on last year’s OK-Blue champ Comstock Park, on the Panther’s home turf, Thursday, August 28, at 7 p.m., in the first of four non-conference games.
This game should be a great matchup between two highly competitive teams. An Mlive.com article predicted that Cedar Springs will finish second in the OK-Bronze behind Forest Hills Northern, and that Comstock Park will finish second behind West Catholic, which moved from the OK-Bronze to the OK-Blue.
The Wyoming Wolves were moved into the OK-Bronze to take the place of West Catholic.
The Red Hawks have played the Panthers 26 times since 1950, for a record of 11-15. They competed against them regularly when they were both part of the OK-Blue between 2005 and 2011, and as non-conference rivals between 1998-2002. They also competed yearly between 1960 and 1969, when they were both in the Tri-River Conference, and 1950-1953 in the Kent-Ottawa Conference.
The Red Hawks, under Coach Gus Kapolka, will need to be at the top of their game from the first whistle. In their first four games, the Red Hawks will face four teams that all made the playoffs last year—Comstock Park, Sparta, Belding, and Grand Rapids Catholic Central. Last year Comstock Park went 12-1, losing to South Christian in the Division 4 semi-final game.
Head out Thursday night, August 28, and support your Cedar Springs Red Hawks at Comstock Park. Game time is 7 p.m.

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The Post travels to Schroon Lake

N-Post-travels-to-Schroon-Lake

The Post traveled to Word of Life island in Schroon Lake, New York, with 12 teens and seven leaders from Maranatha Baptist Church, located at 12786 Algoma Avenue. The teens spent six days camping on the island, while the leaders stayed at the word of Life Inn and family campground. The teens were also participating in “Teens involved” during the week (which is now called Engage). If you want to learn more about Engage, call the church at (616) 696-3560.
Thanks so much for taking us with you!
Are you going on vacation? Take the Post with you and snap some photos. Then send them to us with some info to news@cedarspringspost.com or mail them to Post travels, PO Box 370, Cedar Springs, MI 49319. We will be looking for yours!

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Area churches stand United

Nine area churches suspended regular Sunday services and united for a joint worship service together at Morley Park, in Cedar Springs, on Sunday, August 24. This is the 6th year the churches have held the joint service, which they call “United.”
About 500 people attended the event, which included contemporary worship music, a sermon by Pastor Craig Owens, of Calvary Assembly of God, prayer, lunch, and a worship concert.
Churches attending included Calvary Assembly of God, Cedar Springs United Methodist, Crossfire Ministries, Grace Evangelical Free, Hillcrest Community, North Kent Community, Pioneer Christian Reformed, Solon Center Wesleyan, and The Springs Church.
To learn more about this event, visit http://unitedcedarsprings.com.

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OUT OF THE ATTIC

Post office clerk in a mail car ready to make an outgoing-incoming mail exchange.  Photo courtesy of Cedar Springs Historical Society.

Post office clerk in a mail car ready to make an outgoing-incoming mail exchange. Photo courtesy of Cedar Springs Historical Society.

The R.M.S. Railway Mail Service

By D.M. White, Cedar Springs Historical Society

I was one of the federal employees who worked and guarded the U.S. Mail on the trains. We carried all the Federal Reserve cash and registered mail. We handled all the revenue from the Mackinac Bridge each week and it was no small amount!
Here is an example of how the mail service used to work. We lived on R.R. #1-Rockford and when my mother mailed a penny postcard on a Monday morning to Sears Roebuck in Chicago for an item, the item would be delivered to our house on Wednesday—two days later, every time!
After I entered the mail service in 1957, I found out how this speedy response was possible. In 1957, there were 82 employees in the Grand Rapids office. We had our own office separate from the regular post office. Our civil service exam was different from the regular postal workers and on a different pay scale, as our jobs were considered hazardous. We were required to carry a .38 caliber pistol and to qualify every six months with the gun. In 1957, there were also highway post offices that did the same things as the railway post offices.

 

Sorting mail for the Railway Mail Service. Photo courtesy the Cedar Springs Historical Society.

Sorting mail for the Railway Mail Service. Photo courtesy the Cedar Springs Historical Society.

Our runs out of Grand Rapids at that time were as follows: Grand Rapids to Cadillac, Grand Rapids to Ludington, Grand Rapids to Saginaw, Grand Rapids to Fort Wayne, Grand Rapids to Detroit, on the C&O Railroad, three times each way daily; Detroit and Muskegon two times each way daily; Port Huron to Chicago three times daily; Grand Rapids to Petoskey, Jackson to Bay City, Detroit to Mackinac twice daily; and Detroit to Saginaw and Grand Rapids to Chicago, twice daily.
My favorite run of the day was the Detroit and Mackinac. One problem with that was it never got to Detroit or Mackinac. It terminated on each end at Bay City and Cheboygan. As you can see, it was easy for my mother’s order to Sears Roebuck to have reached Chicago so fast with all these daily runs.
An interesting part of the R.M.S. was when we caught the mail on the fly. Smaller towns on the run were not stopped at but we would catch and dispatch the mail at 60 miles per hour, more or less.
A device called the mail crane was owned by the railroad and was on a pole alongside the train tracks. The postmaster would hang a catcher pouch on it. The catcher pouch was a heavy canvas bag that was re-enforced with leather and steel. This hanging bag would go from 0 to 60 mph instantly as we grabbed it and, at the same time, we would dispatch a pouch containing their mail. The complete transfer technique (tossing out the outgoing mail a second before grabbing the catcher pouch) required much skill and potentially could cause harm or even death for those not trained properly or anyone near the passing train.
One funny mishap occurred on a cold icy winter day in Valparaiso, Indiana. Freezing rain had turned everything to ice. The local clerk knew the dispatched pouch had to hit something or it would never stop on that ice. As we approached, we saw that the mail messenger was hiding behind his car, so we threw the pouch and it slid under the car. It hit the messenger, and the pouch and the man went sliding down the street together.

 

Detailed view of the mail hook on CBQ 1926, a RPO preserved at the Illinois Railway Museum. Photo courtesy the Cedar Springs Historical Society.

Detailed view of the mail hook on CBQ 1926, a RPO preserved at the Illinois Railway Museum. Photo courtesy the Cedar Springs Historical Society.

We stood and sorted mail as the train was running down the tracks and had to know how to direct a letter to all the towns in Michigan. When I started in 1957, Michigan had 1,080 post offices in the state. We had to put up an exam for each state we worked in. I had to know Indiana, Michigan, and New York. I don’t remember how many post offices Indiana had, but New York had over 2,000. There were no zip codes then so we had to know the towns in each state. We were required to score 95 percent on each exam to keep our jobs. To explain why were not robbed is easy—nobody knew we carried this valuable cargo—nobody.
We were issued four items that were to be protected no matter what. One was an L.A. key. This opened all first class mail pouches. Number two was a registered key that opened all registered mail pouches. Each time it was opened, a dial, like an odometer, would record this opening. Each time this locked pouch was transferred to another unit, it was accompanied by a bill bearing these numbers, and the signature of the man who dispatched it. Number three was your pistol, and number four was your badge. You were inspected regularly. If any of the above were missing, or in bad shape, you were in real trouble.
With large shipments of cash, the post office Detroit or Chicago would notify the police and they would escort the truck down to the depot. They in turn would alert the Grand Rapids police to meet the train and escort it to the post office. I have a comical story about what happened to me one dark night during this event. Ask me and I’ll tell you about it sometime. Like the man said, “you gotta stop sometime.”
If you would like to visit the Cedar Springs Historical Museum or get a group together to visit, I would love to tell you more of the story and give a demonstration. Just call the museum to make arrangements at 696-3335.
Visit the museum Wednesdays from 10 a.m. to 5 p.m., and other times by appointment to see the Railroad Mail Service exhibit.
Article and photos used courtesy of the Cedar Springs Historical Society.

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EarthTalk®

According to a report by the Environmental Working Group (EWG), nearly half of American kids aged eight and under consume potentially harmful amounts of vitamin A, zinc and niacin because of excessive food fortification. Photo by Andy Melton, courtesy Flickr

According to a report by the Environmental Working Group (EWG), nearly half of American kids aged eight and under consume potentially harmful amounts of vitamin A, zinc and niacin because of excessive food fortification. Photo by Andy Melton, courtesy Flickr


E – The Environmental Magazine

Dear EarthTalk: Is it true that much of our food—including cereals and snacks eaten by children—is actually over-fortified with excessive amounts of vitamins and minerals that can be dangerous to our health?
             – Diane Summerton, Waukesha, WI
Added nutrients in the processed foods we eat could indeed be too much of a good thing, especially for kids. According to a report from non-profit health research and advocacy group Environmental Working Group (EWG), nearly half of American kids aged eight and under “consume potentially harmful amounts of vitamin A, zinc and niacin because of excessive food fortification, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers.” EWG’s analysis for the “How Much Is Too Much?” report focused on two frequently fortified food categories: breakfast cereals and snack bars.
Of the 1,550 common cereals studied by EWG, 114 (including Total Raisin Bran, Wheaties Fuel, Cocoa Krispies, Krave and others) were fortified with 30 percent or more of the adult Daily Value for vitamin A, zinc and/or niacin. And 27 of 1,000 brands of snack bars studied (including Balance, Kind and Marathon bars) were fortified with 50 percent or more of the adult Daily Value for at least one of these nutrients. EWG researchers based their analysis on Nutrition Facts labels on the various food items’ packaging.
“Heavily fortified foods may sound like a good thing, but it when it comes to children and pregnant women, excessive exposure to high nutrient levels could actually cause short or long-term health problems,” says EWG research director Renee Sharp, who co-authored the report.  “Manufacturers use vitamin and mineral fortification to sell their products, adding amounts in excess of what people need and more than might be prudent for young children to consume.”
Sharp adds that excessive levels of vitamin A can lead to skeletal abnormalities, liver damage and hair loss, while high doses of zinc can impede copper absorption, compromise red and white blood cells and impair immune function. Also, too much vitamin A during pregnancy can lead to fetal developmental issues. And older adults who get too much vitamin A are at more risk for osteoporosis and hip fractures.
EWG suggests it’s time to overhaul our food labeling system to better account for how ingredients may affect children as well as adults. “In other words, when a parent picks up a box of cereal and sees that one serving provides 50 percent of the Daily Value for vitamin A, he or she may think that it provides 50 percent of a child’s recommended intake,” says EWG researcher and report co-author Olga Naidenko. “But he or she would most likely be wrong, since the Daily Values are based on an adult’s dietary needs.”
EWG is working on the U.S. Food and Drug Administration (FDA) to update its guidelines for Nutrition Facts to better reflect how foods affect children as well as adults. In the meantime, parents might want to consider scaling back on fortified foods for their kids in favor of so-called whole foods (unprocessed, unrefined fruits, vegetables and whole grains) that deliver the right amounts of nutrients naturally.
“Research consistently shows that the nutrient amounts and types found in whole foods provide optimal nutrition as well as least risk,” says Ashley Koff, a registered dietitian and a former ad executive for kid’s cereals and snack bars. “We owe it to parents and kids to make it easiest to choose better quality foods.”
See EWG’s “How Much Is Too Much?” report, www.ewg.org/research/how-much-is-too-much.
EarthTalk® is written and edited by Roddy Scheer and Doug Moss and is a registered trademark of E – The Environmental Magazine (www.emagazine.com). Send questions to: earthtalk@emagazine.com.

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Healthy lunch and snack ideas for back to school

BACK-Healthy-lunch-and-snack-ideas
(BPT) – If schools and parents received report cards on the lunches they’re serving kids, most wouldn’t receive a passing score. Many lunches, whether served at school or brought from home, are made with bleached flour, artificial sweeteners, food coloring, high-fructose corn syrup, artificial preservatives, hormones and trans fats. Studies have shown that these ingredients are linked to weight gain, defects in insulin and lipid metabolism, hyperactivity, increased risk of tumors, cancer, digestive issues, asthma, premature heart attacks, diabetes, and overexposure and resistance to antibiotics. Some of these ingredients are even banned in other countries.
As a parent, what can you do to keep your child healthy? Life Time – The Healthy Way of Life Company, suggests checking in with your child’s school to learn where foods are sourced, the nutritional values and ingredients in order to make informed decisions.
“The more highly processed foods are, the more likely they are to contain the seven unsavory ingredients. Meaning they are foods it’s best to find alternatives for,” says Laura Burbank, a registered dietitian with the Life Time Foundation.
“We encourage parents to speak with school nutrition directors and cafeteria managers about reducing the amount of highly processed and artificial items served in their lunch rooms, in favor of wholesome, real foods, and we’re able to help parents throughout that process,” Burbank says.
Until changes are made, Burbank advises actively engaging kids—starting when they’re young—in packing lunch at home. “Getting kids involved in packing their lunches makes them more likely to eat and enjoy them,” says Burbank. “They feel helpful and they’re learning along the way.” She says it’s important to include a protein, whole grains, fresh fruit, vegetables and healthy fats with every meal, and provides some ideas below.
Lunch box option one:

* Lunch: turkey or ham sandwich with avocado and spinach on whole grain bread. Look for meat that is free of hormones, antibiotics, nitrates, artificial preservatives and other additives.
* Snack: orange slices and string cheese.
Lunch box option two:

* Lunch: grilled chicken breast, avocado and roasted bell pepper or shredded carrots in a whole grain pita with a Greek yogurt based dressing or pesto.
* Snack: apple slices and almond butter. If your child’s school has a strict nut-free lunchroom guideline, include Greek yogurt with vanilla and/or honey.
Lunch box option three:

* Lunch: a wholesome PB&J made with almond butter and 100 percent fruit preserves on whole grain bread.
* Snack: hard boiled eggs, cherry tomatoes, cucumbers with Greek yogurt based vegetable dipping sauce, or pita chips and peppers with hummus.
Healthier lunch room choices
Burbank notes that sometimes making lunch at home isn’t a viable option. If that’s the case, she suggests parents discuss healthy lunch room options with their kids, as studies have shown that in addition to nutritional benefits, healthier diets also associate with higher academic performance. Things to consider include:
* Choose a salad when available to include more vegetables in the meal.
* Choose white milk over chocolate milk to cut down on sugar intake.
* Choose 1 percent milk over skim or non-fat milk, the higher fat content is more satiating.
* Choose whole grain pasta over bread that may contain bleached flour and preservatives.
* Choose red pasta sauce (vegetable-based) over cream sauce (high in fat).
* Choose fresh fruit over canned fruit which may contain artificial colors, preservatives and sweeteners.
Parents should also be encouraged to talk to the nutrition directors and cafeteria managers about reducing the amount of highly processed and artificial items in the school meals. The Life Time Foundation is a great resource for more information on this.
The Life Time Foundation partners with schools to help them remove highly processed and artificial ingredients from school meals by providing resources and assisting with menu development. For more information on how your school can get involved, visit www.ltffoundation.org.

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CS tennis wins Sparta invitational

Doubles team Jon Baculy serving the ball and Ethan Brown ready for a return from the opposing team.

Doubles team Jon Baculy serving the ball and Ethan Brown ready for a return from the opposing team.

Red Hawk tennis team with first place trophy.

Red Hawk tennis team with first place trophy.

The Cedar Springs boys’ varsity tennis team took first place at the Sparta Invitational on Wednesday, August 20.
Singles and doubles team members played matches against Sparta, Coopersville and Fremont to gain their first place finish. According to scores reported at MLive.com, Cedar finished with 17 points, Sparta came in second with 15, Coopersville, 12, and Fremont, 3.
Taking wins in the finals for Cedar Springs were Nick Fennessy, #2 singles; Drew French, #4 singles; and #2 doubles Jon Baculy and Ethan Brown.
This year’s tennis team, coached by Katie Unsworth and Assistant coach Mike Gariepy, consists of 12 players: senior Nick Fennessy; juniors Ethan Brown, Jesse Empie, and Blake Fisk; sophomores Jon Baculy, Carson Dingman, Drew French, Dylan Kolasa, Jared Liggett, Austin Nielson, and Tim Shovan; and freshman Nick Hibbs.

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