TRAVERSE CITY — The public is invited to watch a Bill Moyers interview with Anthony Leiserowitz, director of the Yale Project on Climate Change Communication, and participate in a discussion today, May 18, at the Unitarian Universalist Congregation of Grand Traverse, 6726 Center Road.
"Ending the Silence on Climate Change" will be shown at 6 p.m. Everyone is welcome and child care will be available. For details, visit www.gtclimate.org.
Short's kick-off party
ELK RAPIDS — Following the Short's to Short's Paddle today, May 18, Shorts invites the public and all paddle participants to a summer kick-off party at its production brewery, 211 Industrial Park.
The party will be held from 4 to 10 p.m. and includes live music, brewery tours and give-aways. Admission is free. Food and 20 Short's brews on tap will be available to purchase.
IPR chamber music
INTERLOCHEN — Interlochen Public Radio will air Chamber Music North performances from 1 to 2 p.m. Saturdays, today, May 18, through June 29. IPR is located at 88.7 FM, Interlochen; 94.7 FM, Traverse City and 100.9 FM, East Jordan/Charlevoix.
TRAVERSE CITY — Bethlehem Lutheran Church will sponsor a bike-ride/kickball event for youth of all ages at 5 p.m. Sunday, May 19.
The free event will be held at Hull Park. Participants should bring a bike and a snack to share. Hot dogs and beverages will be provided. In case of bad weather an alternate activity will be offered at the church, 1050 Peninsula Dr. Call Cheryl Wegener, 258-4658, to learn more.
FRANKFORT — The Oliver Art Center's summer culinary program geared toward the home cook starts Monday, May 20.
The series starts with a class by Chef Keil Moshier, owner/chef of Traverse City's Chez Peres/Patisserie Amie and the new Bay Town Kitchen. The series also includes several classes on preparing fish and seafood by Joe Muer, owner of several restaurants in Michigan; a pastry class by Sleeping Bear Inn's head chef Kerry Buzzell; a knife skills class with knife expert Ed Bartush; Indian cuisine with Pat Sheafor; and several classes taught by Oliver Art Center's Director of Culinary Arts Jim Volz.