Editor's note: This article was published in Grand Traverse Scene magazine's Spring 2019 issue. Pick up a free copy at area hotels, visitor's centers, chambers of commerce or at the Record-Eagle building on Front Street. Click here to read GT Scene in its entirety online.
Spring is a time of renewal, when we shake off the slumber of winter and wait for the natural world to catch up.
Here in northern Michigan it begins with the welcome return of the sun and the retreat of ice from the shore. The honk and warble of arriving waterfowl and songbirds, and the trill of spring peepers. The swell of buds in orchards and vineyards, and the tips of trout lily and trillium poking up from the forest floor.
It’s the perfect time of year to refresh our senses and find our balance — the goals behind this issue of GT Scene magazine.
Writers Cymbre Foster and Sally Barber rejoice in the simple pleasures of cut flower gardens and a stroll on an old-growth forest trail. Authors Stephanie Shomin and Kathy Gibbons hunt morels at the Mesick Mushroom Festival and, with chef Loghan Call, turn spring greens into plant-based cuisine. Wordsmiths Brooke Kansier and Noelle Riley visit homegrown fiber farms and the colorful closet of shopper Alex Zelinski.
We also tempt tastebuds with libations on the lighter side and the return of the tarts, all infused with the bounty of spring, from herbs and veggies — think leeks and lavender — to flowers and fruit like rhubarb and strawberries.
All this, plus new regional reads, upcoming events and an essay that acknowledges spring’s competing — and sometimes pungent — aromas.
— Marta Hepler Drahos