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Tag Archive | "Canada"

The Post travels to Canada


Art Smith, Noah Smith and Brian Braun traveled to High Level, Alberta, Canada, for a seven-day moose hunt and took along the Cedar Springs Post to read in camp. The group of three hunters took home two large Canadian moose.

Thank you 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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The Post travels to Canada


Pictured left to right: Kim Gillow, Claire Burbank, Mary Balon, Terry Hardie.

Kim Gillow and Mary Balon, of Cedar Springs, met Claire Burbank and Terry Hardie, of Jacksonville, Florida, in Seattle to start a week-long adventure in the Canadian Rockies. They travelled by train to Vancouver then took the Canadian ViaRail overnight to Jasper, Alberta. They awoke to 6 inches of snow in the mountains. After a stop in Jasper to purchase boots and coats, they spent the next five days roaming the area, including a stay at Sunwapta Falls and a visit to the Columbia Ice Fields. The scenery was breathtaking, the food delicious and the people were warm and welcoming, they said.

Thank you, Kim and Mary, for taking us with you to the Canadian Rockies!

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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Travel to Stratford with MCC on Oct. 6 to see Romeo and Juliet


 

Montcalm Community College offers a one-day cultural trip to Stratford, Ontario, Canada, on Oct. 6, to see Shakespeare’s “Romeo and Juliet.”

Buses depart from MCC’s Sidney campus at 6 a.m., and there is a second pick up at the Ionia Meijer parking lot at 6:30 a.m.
Student registration is $31.59 and the cost for non-students is $67.29. Registration includes the cost of the bus trip and the theater ticket. Participants are responsible for buying their own meals.

“Even though ‘Romeo and Juliet’ is one of the most well-known of Shakespeare’s plays, we can count on seeing it through new eyes at Stratford,” MCC Drama and Art Instructor Carolyn Johnson said. “The level of professionalism and creativity is always exceptional and entertaining.

“Watching live theater is an amazing type of synergy; it’s a communal experience where everyone plays a part in creating the event,” she added. “The immediacy of being in the moment with the actors, where anything can happen in the play, and the audience is swept away by the story unfolding in front of them, is a rare magic.”

Anyone planning to participate in this trip must be age 12 or older, and have an enhanced driver’s license, United States Passport or Passport Card that is valid through October 2017. Participants between 12 and 17 years old must be accompanied by an adult. Children younger than age 12 are not permitted to attend.

To register, visit http://www.montcalm.edu/stratfordwww.montcalm.edu/stratford by Oct. 4. There is a limited number of tickets, and registration is first-come, first-served.

For more information about the trip, visit http://www.montcalm.edu/stratfordwww.montcalm.edu/stratford or contact MCC Cultural Events Coordinator Karen Maxfield at karen.maxfield@montcalm.edu or 989-328-2111, Ext. 334.

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GWENDOLYN CLAIRE PERRY


 

26C-obit-PerryGwendolyn Claire Perry, 88, of Cedar Springs, passed away Tuesday, June 28, 2016 and went to be with her Lord and Savior. Mrs. Perry was born November 5, 1927 in Hamilton, Canada the eldest daughter of Rev. Alfred Clare and Edna (Jefferson) Motyer. She was preceded in death by a brother and his wife, Derwin (Imogene) Motyer; son, Lee Perry; granddaughter, Emily Perry; brother-in-law, Douglas Ehman. Surviving are her husband, Lyle Perry Jr. whom she married in 1949; children, Lyle III (Ellen) Perry, Lizabeth (Dennis) Boe, Lenn Perry, and Lonn (Ruth) Perry; grandchildren, Jessamine (Dustin) Spulak, Max and Chace Perry, Johannes (Elizabeth) Boe, Nicholas (Desi) Boe and Suzy (Jared) Goulart, Aaron (Rachael) Perry, Joseph Perry, and Nathaniel Perry; great-grandchildren, Kalysta and Jaiden Vorase, Ailie Biddle, Braxton Perry, Ole and Thorren Boe, Dodger Boe, Lilija and Annika Goulart; sister, Shirley Ehman; several cousins, nieces nephews and friends. Mrs. Perry graduated from Howard City H.S. and from Bronson Methodist Hospital School of Nursing in Kalamazoo, Michigan. As a Registered Nurse she practiced her profession at the State Hospital in Kalamazoo and in hospitals in Plainwell, Lakeview, Greenville, and Blodgett Hospital in Grand Rapids, Michigan. She was a member of the Howard City Methodist Church, later attended St. Thomas Lutheran Church in Trufant, Michigan and then became a member of the Cedar Springs United Methodist Church. She was formerly a Brownie Scout Leader, President of the Cedar Springs Women’s Club, and a President of the Cedar Springs H.S. Band Boosters. She regularly attended the alumni reunions of the Howard City H.S. and of Bronson Methodist Hospital School of Nursing. She enjoyed attending meetings of the Cedar Springs City Council, and often contributed comments and opinions during council meetings. She enjoyed her children, grandchildren and great-grandchildren. She took occasional trips to Canada to visit a favorite uncle, Selby Douglas Jefferson and to greet relatives and friends there. Being born in Canada, she had warm feelings toward anything English or British. She became a citizen of the USA in September 1941. The family will greet friends Friday from 6-8 pm at the Bliss-Witters & Pike Funeral Home, Cedar Springs. The service will be Saturday 10:00 a.m. at the United Methodist Church, Cedar Springs. Pastor Steve Lindeman officiating. Interment Reynolds Township Cemetery, Howard City. Memorial contributions may be made to the Cedar Springs United Methodist Church.

Arrangements by Bliss-Witters & Pike Funeral Home

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The Post travels to Maine


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Gary and Barb Woodhull recently took the Post on a trip out east when they visited the many lighthouses on the coast of Maine. They traveled with their daughter, Ann Stock; son-in-law, Darryl Stock; and grandsons, Bryant and Brenden, from Carmel, Indiana. While there, they also toured Franklin and Eleanor Roosevelt’s summer home in Roosevelt Campobello International Park, in New Brunswick, Canada.

Thanks, Gary and Barb, 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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The Post travels to Moose Jaw


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Thelma Sovereign-Taylor, from Cedar Springs, recently went to visit a friend, Lori Benson, in Moose Jaw, Saskatchewan, Canada and took along a copy of the Post. Lori is Thelma’s golfing partner in Casa Grande, AZ in the winter months. Thelma spent a week with Lori touring the city and the tunnels under the city, which are rumored to have been used as part of Al Capone’s bootlegging operation in the late 1920s.

Thanks, Thelma, 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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Post goes to Canada


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The Cedar Springs Post made it to Rice Lake, Canada, on a fishing trip.

Traveling with the Post was Elizabeth Deboe, Norman Colborn, Vicki Gillispie, and Vivian Deboe, all of Cedar Springs; James Thomas, of Comstock Park; and Mike and Trish Neal, of Hastings.

Thanks for taking us with you!

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A Holiday Table


Maple and Mustard Pork Crown Roast

FULL OF FLAVOR with Pure Maple Syrup

 

Family Features
Whether you invite a few friends for cocktails and snacks, or you’re hosting the whole crowd for a holiday meal, add warmth and richness to special dishes with pure maple syrup from Canada.
Maple syrup adds more than flavor and sweetness. All-natural pure maple syrup has been shown to be healthier for you than most other sweeteners.
The recipes here show how maple syrup highlights the sweet or savory flavors of holiday appetizers, a pork roast and dessert. And that lets you say Happy Holidays to your friends and family in a most delicious way.
When shopping at the grocery store, be sure to look for “100% pure maple syrup” on bottle labels.
For more holiday recipes, visit www.purecanadamaple.com or follow on Twitter @PureCanadaMaple.

Maple and Mustard Pork Crown Roast

Yield: 18 portions
1     10-pound pork crown roast
6     cloves garlic, cut in half lengthwise
1     cup pure maple syrup from Canada
1/2     cup red wine
1     medium onion, chopped
1/4     cup mixed fresh herbs (rosemary, parsley,
thyme), divided
1/2     cup Dijon mustard
1/2     cup plus 2 tablespoons softened butter, divided
Salt and pepper, to taste
2/3     cup chicken stock
1/2     cup butter
Put roast in large roasting pan. With sharp knife, prick meat in 12 places; insert a garlic slice in each incision.
In bowl, mix maple syrup, wine, onion and 1 tablespoon herbs; pour over pork. Refrigerate 30 minutes, spooning marinade over pork every 10 minutes.
Preheat oven to 350°F.
Pour marinade from pan into bowl; reserve.
Pat roast dry with paper towels. In small bowl, mix mustard, 2 tablespoons butter, salt and pepper. Spread entire roast with mixture; sprinkle with remaining herbs. Bake 60 to 75 minutes, or until 160°F internal temperature.
Remove roast from pan to serving platter; loosely cover with foil. Place pan on stove; add reserved marinade and chicken stock. Over medium-high heat, stir constantly until reduced by half, about 8 minutes. Remove from heat, stir in 1/2 cup butter; pour sauce around the roast. If desired, garnish with fruit and herbs.

Maple and Portobello Strudel

Maple and Portobello Strudel

Yield: 8 portions
1/2     cup (1 stick) butter, divided
4     portobello mushrooms, chopped
1     medium onion, chopped
1     clove garlic, minced
1     medium apple, peeled, cored and grated
1     tablespoon chopped fresh thyme
Salt and freshly ground pepper, to taste
1/4     cup pure maple syrup from Canada
4     sheets phyllo dough
In skillet over medium heat, melt 1/4 cup butter; add mushrooms, onion, garlic, apple and thyme. Cook 10 minutes, stirring occasionally; season with salt and pepper and set aside.
Melt remaining 1/4 cup butter. In bowl, stir butter and maple syrup.
On a work surface, spread out one sheet of phyllo; brush with butter-maple syrup mixture. Stack the next 3 sheets, brushing each layer with butter-maple syrup.
Spread mushroom filling along a short edge of phyllo, then roll up tightly. Brush with remaining butter-maple syrup; wrap well in plastic wrap and freeze for up to 1 week.
About an hour before serving, preheat the oven to 350°F. Line a baking sheet with parchment or foil and place the frozen strudel on it; bake 45 minutes. Let cool 10 minutes; cut into 8 slices.

Maple and Dark Chocolate Cake

Maple and Dark Chocolate Cake

Yield: 8 portions
1 1/3     cups chocolate wafer crumbs
2/3     cup chopped walnuts
3    tablespoons unsalted butter, melted
2 1/4     cups heavy cream, divided
8     ounces semi-sweet chocolate, finely chopped
2     tablespoons strong coffee
2     packets (1/4 ounce each) plain gelatin
1     cup pure maple syrup from Canada
1     cup milk
Preheat oven to 375°F.
In mixing bowl, stir together cookie crumbs, walnuts and butter until well blended. Firmly press onto the bottom of an 8-inch springform pan; bake 10 minutes. Allow to cool.
Meanwhile, in small pan over low heat, heat 1 cup cream just until it steams. Remove from heat, add chocolate and coffee; whisk until smooth. Allow to cool 10 minutes; pour over the crust. Cover with plastic wrap and refrigerate until firm, about 1 hour.
In shallow bowl, add 1/2 cup cold water; evenly sprinkle gelatin over water and set aside to soften, about 1 minute.
In medium pan, over low heat, heat maple syrup, milk and 1 1/4 cups cream until steaming. Add softened gelatin; stir until dissolved. Cool to room temperature, stirring occasionally, about 1 hour; pour over the firm chocolate layer. Cover with plastic wrap and refrigerate until set, about 2 hours.
Run a knife along edge of cake; remove sides of pan and place cake on serving plate. If desired, decorate top with chocolate wafers and maple candy.

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Yield: 2 cups
1/4     cup butter
1     teaspoon ground cinnamon
1     teaspoon ground nutmeg
1     pinch or more cayenne pepper
3     tablespoons pure maple syrup from Canada
2     cups unsalted mixed nuts (walnuts, almonds, pecans, pistachios)
1     teaspoon salt
Preheat oven to 350°F. In pan over medium heat, melt butter. Remove from heat; stir in spices and maple syrup. Add nuts and stir to coat well. Spread nuts on a cookie sheet and bake with oven door partially open, until golden, about 15 minutes. Sprinkle with salt. Transfer nuts to a serving bowl; serve warm.

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