Eric Cox | Author

Creatures Great and Small

April 20, 2019

“I cuddle skunks,” Julie Hall said, reaching into a straw-filled bin and pulling out a black and white-striped critter that would make anyone else run for cover. “I know that’s kinda weird.”
She snuggled the young skunk and kissed its small, surprisingly … Read More >>

Beards' Tomato-Basil-Quinoa Soup

March 30, 2019

Spring is yet an infant in these northern reaches, and sometimes, when that stubborn frost bites in the early morning commute, even the most sturdy among us pin their hopes on a sprawling, tasty luncheon. We invite you to exorcise that gastric demon with a cup-full of Beards Brewery&rs… Read More >>

Swamp Soup

March 23, 2019

One of the staples at Centre Street Café in Traverse City is the Swamp Soup. Its origins trace way back to when chef/owner Pete Boothroyd expanded his juice bar at the TC Gym into a full restaurant in 1999, when the gym closed. The tomato-based soup was one of his first creations. He… Read More >>

Side Door Saloon's Awesome Coffee

March 23, 2019

Some dreary mushy-March morning, when you’re feeling weird and primed for some kind of heartening adventure, take your empty stomach over to The Side Door Saloon in Petoskey. Park your butt at the bar. Order an Awesome Coffee. Sit back and watch the show. A super sweet and smooth… Read More >>

Living the High Life

March 9, 2019

Chuck Green is halfway to James Bond.

He’s an international man, but not so much a mystery.

The facts: The 43-year-old Traverse City bachelor travels the world as an pilot for United Airlines. And when he’s not aloft, he’s likely hanging out on Cass… Read More >>

All Wool & a Yard Wide

March 2, 2019

Debbie McDermott doesn’t miss much.

From across the shop floor of herwool-processing company,Stonehedge Fiber Mill, near East Jordan, her eagle eyes spot a minor problem on one of five chattering, clattering machines, each spinning, carding, plying, or performing some othe… Read More >>

Mim’s Zesty Falafel Gyro

Feb. 23, 2019

In the heady, cutthroat world of North American sandwiches, the Greek gyro has successfully battled its way into the hearts and mouths of Americans everywhere. We seem to love the tasty, long-sliced gyro meat and the way it mingles with creamy, magical tzatzski sauce, onions and tomatoes. M… Read More >>

Unique Paths of Great Lakes Culinary Institute Grads (and its Former Leader)

Feb. 23, 2019

For good (read: delicious) reason, we write a lot about Great Lakes Culinary Institute grads who launch their own restaurants in the program’s backyard: Chris Hoffman’s The Towne Plaza, James Bloomfield’s Alliance, Henry Bisson’s Smoke + Porter, and S2S Sugar to Salt… Read More >>

Pickled Martini

Feb. 16, 2019

A tiny sprig of emerald dill floats on the Pickled Martini’s pristine blanket of silky, white foam … and the daggone thing looks like some artist’s version of a winter still life. The irony of this drink, created by Sara LaDuke at Pierson’s Grille & Spirits in H… Read More >>