Saving Arcadia Dunes by Art Bukowski | Jun 6, 2017 | Counties, Outdoors, Towns
Eleven years ago Grand Traverse Regional Land Conservancy completed one of Michigan’s greatest land saves, and this year, our Red Hot Best voters chose that remarkable place, Arcadia Dunes, as the No. 1 best conservancy preserve.
This guest post is part of the Traverse Magazine series “For Land and Water.” Subscribe for more about environmental preservation efforts in our communities.
When visitors enter Arcadia Dunes and wander through idyllic forests of maple, beech and oak on their way to Old Baldy the preserve’s towering dune centerpiece they’re walking on sacred ground every step of the way. The rolling hills, winding trails and sweeping views of Lake Michigan’s coast are special enough, to be sure, but what this place represents is so much more than the sum of its parts.
Michigan Food Writers Share Their Biggest Hopes for the Restaurant Industry in 2021
The industry needs relief
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As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Final question: What is your biggest hope for the restaurant industry in 2021?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
My biggest hope is that Congress or the new administration acts and provides support for the restaurant industry. Not only do tens of thousands of these small businesses need triage-like cash flow to help keep them afloat, but they will need continuous support to help them with whatever new restrictions or regulations will come their way. We need leadership on a federal level to support these backbones of our local economies in a meaningful way. An extra $600 isn’t going to do the trick.
Michigan Food Writers Remember Some of the Saddest Restaurant Closures of 2020
Revisiting memories of places that we loved and lost in the past year
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Serena Maria Daniels, Founder and Editor, Tostada Magazine:
Peso had to be the saddest closure of the year for me. I’m hopeful that they will reopen when the time is right, that they’re just taking a break for now rather than continuing to struggle to find ways to bring folks in to eat. I just miss being able to sit out on their patio, enjoy some birria, and pick from their vast margarita menu.
As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Next up: What was your best restaurant meal of 2020, either takeout or dine-in?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
I can count on one hand the number of times I ate out this year. What stands out the most was during a trip to northern Michigan with my partner. I had just finished a Zoom community journalism event from a tiny motel room in Onekama, Mich. and celebrated by dining at the Glenwood, one of those classic white-tablecloth restaurants that’s popular in the area. There was no space available to eat inside, which was just fine with me. Instead, we were seated at a picnic table on the front lawn, in a wooded, garden-like setting, where I had the almond-crusted lobster tails. It was a surreal highlight of the summer.
East Eats [Courtesy photo]
As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Next up: What newcomer on the scene excited you this year?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
I was excited to see that the pandemic didn’t slow down the opening of La Palapa del Parian, the brick and mortar addition to El Parian’s fleet of taco trucks. It was just the perfect evolution of an already stellar taqueria business. Owner Nancy Lopez opened its doors as carryout-only right around when dining-in was shut down for the first time in March. She told me at the time that she was worried about the staff that she had just hired but wanted to do what it took to figure out a way to move forward. When dining-in did start back up for a while, she and her team were ready.