Jamie Jewell named Vice President of Sales & Marketing at The Homestead

In 1989, she was a Grand Valley college student working the phones at The Homestead as part of a summer internship. Jamie Jewell has been moving up the company ladder ever since—front desk manager; manager of reservations, senior manager of sales, and, now, The Homestead’s Vice President of Sales & Marketing.

“Over the years, Jamie has served in many keys roles,” says Bob Kuras, President of The Homestead. “She knows what makes this place and northern Michigan such a special destination for our guests. Jamie understands customer service. She also has great vision and creative ideas, which make her ideally suited for a leadership role in marketing and public relations.”

The Homestead, America’s Freshwater Resort, is a beachfront resort community situated on 350 acres in the heart of the Sleeping Bear Dunes National Lakeshore. With several miles of frontage on the Crystal River and Lake Michigan’s Sleeping Bear Bay, the four-season resort includes a spa, health and fitness center, year-round recreational facilities, restaurants, shops, resort hotels, a lodge, an historic inn and privately owned condominiums and homes. An affiliate owns an Arnold Palmer signature 18-hole golf course.

Two projects on which Jewell has worked extensively recently received national recognition. Last fall, the Manitou Passage Golf Club (www.manitoupassagegolfclub.com) was chosen by Golfweek magazine as one of its “Best New Courses” of 2010. Last month, The Homestead was named “2011 Best of Weddings” by The Knot the nation’s favorite weddings magazine.

Jewell sits on the board for the Sleeping Bear Dunes Visitors Bureau and directs the publication of Manitou: The magazine of Leelanau, an annual, northern Michigan lifestyle publication that highlights the people, places, and activities unique to Leelanau County.

The Homestead is Northern Michigan’s largest waterfront resort community located in the heart of the Sleeping Bear Dunes National Lakeshore – a unit of the National Park Service. Along with its unmatched natural setting and miles of frontage on Lake Michigan and the Crystal River, the resort offers guest pools, tennis and golf in the summer; downhill and cross country skiing in the winter; and shops, restaurants, meeting centers and the luxurious new Spa Amira throughout all four seasons.

For more information, visit www.thehomesteadresort.com or call 231.334.5100.

Spring is in the Air at The Homestead – America’s Freshwater Resort in Glen Arbor

"Spring Sip & Savor" Wine Trail Event: April 30-May 1, 2011
Join us for the Leelanau Peninsula Vintners Association's annual Spring Sip & Savor wine trail event. As our vineyards wake to the sun & warmth of May, we kick off the season with a brunch-themed wine and food pairing at each of the 18 wineries on the wine trail. For added fun, event participants are encouraged to keep their pajamas on when they set out in the morning and try to win one of the prizes that many of the wineries will be offering. In addition to the pajama contest, this year we will be welcoming 'fancy hats' as part of the judging. On Saturday your wine tour begins at any Leelanau Peninsula Vintner’s Association winery of your choice. At your first stop you will receive a souvenir glass that you may use at any winery. You decide which wineries to visit between 11:00 am to 6:00 pm on Saturday and 12:00 pm to 5:00 pm on Sunday.

Package includes lodging two nights in one of our four hotels and couple's ticket to the Sip & Savor tour. Priced from $72 per person, per night, based on double occupancy. Hotels include Fiddler's Pond, Little Belle, Stony Brook Lodge, or The Inn.

Great Lakes Spring Eco-Photo Tour: May 6-8, 2011
A favorite Great Lakes Photo Tour for dazzling spring wildflowers! Participants are treated to one of the most naturally beautiful areas in Michigan. The splendor of the Sleeping Bear Dunes National Lakeshore and the quaintness of the Leelanau Peninsula offer outstanding scenic views of sweeping sand dunes, vast Lake Michigan shorelines and Wyeth-like farm scenes full of blooming cherry orchards, all fresh for the season. From flowing landscapes to artistic close-ups, this tour offers exceptional photographic subject matter and unparalleled guide service to digital ‘snap shooters’ and advanced amateurs alike. All participants will benefit and improve their photography skills by learning from the professional photography team of Mark S. Carlson and Bob Grzesiak.

Complete tour package includes: tuition, two nights' lodging in a Fiddler's Pond guest room. For more information or reservations, please call the Great Lakes Photo Tours at 517.230.1655 or visit Mark Carlson Tours.

"Spring in Bloom" Wine Tasting Weekend: May 13-15, 2011
A best seller...this event includes two nights' lodging, continental breakfast each morning, a tasting tour of three Leelanau County wineries on Saturday with transportation and to-go lunch provided. That evening, you'll enjoy an exquisite five-course winemaker dinner prepared by Chef John Piombo, featuring local wines.

Offered in Fiddler's Pond, Little Belle and The Inn from only $126 per person, per night, based on double occupancy. Space is limited. Call 231.334.5100 for reservations.

The Homestead is Northern Michigan’s largest waterfront resort community, located in the heart of the Sleeping Bear Dunes National Lakeshore – a unit of the National Park Service. Along with its unmatched natural setting and miles of frontage on Lake Michigan and the Crystal River, the resort offers guest pools, tennis and golf in the summer; downhill and cross country skiing in the winter; and shops, restaurants, meeting centers and the luxurious new Spa Amira throughout all four seasons.

For more information, visit www.thehomesteadresort.com or call 231.334.5100.

Find us on Facebook: www.facebook.com/thehomesteadmi.

Michigan Association of RV Parks & Campgrounds Names Tracie “Tate” Fisher as Executive Director

Tracie Fisher, Certified Park Operator (CPO), has been named executive director of the Michigan Association of RV Parks & Campgrounds (ARVC). The owner and creator of Tate Fisher Marketing and Campground Manager Today, Tracie will return to her home state of Michigan from Flagstaff, AZ, to head up the organization which represents more than 180 member campgrounds around the state.

“Tracie’s ideas, contacts, strong leadership and knowledge of our industry make her the ideal person for this job,” says Tim Wilcox, ARVC-Michigan Vice President. “She, along with our Board of Directors, will be steering the ARVC Michigan ship into new directions in the coming months and years.”

A life-long camper, Tracie began working in the industry in 2004 when she was hired as the office manager for Mackinaw Mill Creek Camping in Mackinaw City, MI, a position she held for three years. She also served two years as secretary for ARVC-Michigan and during that time attended the National School of RV Park and Campground Management to earn her CPO designation. She also has an Associates Degree in Accounting from North Central Michigan College and is currently working toward a Bachelor’s Degree in Humanities from Northern Arizona University.

“My professional years in the camping industry have taught me about the unseen sweat equity invested by owners in running their RV parks and campgrounds,” Tracie says. “Admittedly, I have a ‘soft spot’ for park owners and the challenges they face. I look forward to working with them on an individual level and also strengthening our overall camping industry here in Michigan.”

In 2007, Tracie formed Tate Fisher Marketing – a consulting firm which provides website development, search engine optimization and social media management services for park owners and organizations – including ARVC-Michigan and a handful of its members.

Although her address over the past three years hasn’t been inside Michigan, Tracie has maintained a relationship with ARVC-Michigan by developing and maintaining the organization’s .org member website; assisting with administrative operations of the association’s social media channels; and attending annual conventions to lead sessions, gather video footage and offer tips to member campgrounds about website and social media opportunities.

In 2009, Tracie began teaching website and social media related classes at the National School of RV Park and Campground Management. In 2010, she was appointed to the advisory board of the first-ever Virtual Outdoor Hospitality Expo, assisting exhibitors in setting up their booths and administering booths for ARVC-Michigan and the National School of RV Parks and Campground Management.

“I am thrilled to have been selected as ARVC Michigan’s new Executive Director,” says Tracie. “These are challenging times but I look forward to implementing a new plan, moving ARVC Michigan forward and creating real value for its members. I believe communication is key to getting things done and I will be maintaining a Facebook page for that purpose - to talk with members – on a regular basis.”

ARVC represents more than 180 member campgrounds with more than 30,000 sites available throughout the state. The mission of ARVC-Michigan is to lead in the development of the RV Park and Campground industry through education, communication and representation.

ARVC-Michigan seeks to promote an innovative, growing campground industry that is continuously striving to reach new heights in hospitality, professional skills, education and service to meet the needs of the camping public. Members are devoted to providing quality family recreation while addressing vital member concerns via collaboration and connection with other state, regional and national recreation interest. the association is ultimately committed to excellence and leadership for the future of the Michigan campground and recreation industry.

www.MichCampgrounds.com
www.Facebook.com/MichCampgrounds

Chef Eric Villegas Named Master of Ceremonies for Chefs Challenge, April 29-30 at Boyne Mountain

Emmy-Award winning Chef Eric Villegas – star of the PBS show “Fork in the Road” and the award-winning companion cookbook of the same name – has been named Master of Ceremonies for the “Iron Chef Competition” to be held Saturday, April 30 at Boyne Mountain in Boyne City, Michigan, as the culmination of the Chefs Challenge weekend.

Award winning chef-restaurateur, cookbook author and television personality Eric Villegas has done more than any other culinarian to introduce the country to the regional and local foods of his beloved Michigan and the Great Lakes. The Michigan born chef embarked on his culinary career after studying liberal arts at Michigan State University. Moving to Paris, France he attended Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academie du Vin. After which he gained a wide range of practical cooking experience in the classic restaurant kitchens of France’s gastronomic capital, Lyon.

After two years abroad, Chef Villegas returned to the States to continue his studies at the New England Culinary Institute, where he specialized in the service aspect of hospitality running the school’s flagship dining room. From 1987 to 2007, chef Villegas owned and operated two of mid-Michigan's most unique award winning regional restaurants, Dusty's Wine Bar and his eponymous flagship, Restaurant Villegas where working closely with local farmers and ranchers he developed his now highly recognized contemporary Midwestern style.

Since debuting on Michigan public television in 2001, Villegas has been tirelessly seeking out the artisan growers, farmers and ranchers that continuously produce top quality foods for the American table. “Fork in the Road with Eric Villegas” also brought recipes, cooking tips and culinary history based on the Great Lakes food scene. Originally airing weekly on PBS in his home state of Michigan and Canada, his efforts brought the chef two regional EMMY awards as host for popular show. In late 2007 "Fork" began national distribution via NETA on PBS offering his unique take on regional and sustainable Michigan agriculture and cuisine to the rest of the country.

The long awaited companion cookbook to the award winning series hit store shelves in late 2007 and immediately garnered the chef another award as being listed as one of Michigan's most notable books of the year.

In 2011 Chef Villegas teamed up with Reader’s Digest's culinary juggernaut, Taste of Home. Boasting the largest circulation of any cooking magazine in the world, the Taste of Home Cooking School will have chef crisscrossing the country hosting up to 2500 eager guests for a standing room only two hour cooking classes.

Closer to home Chef Villegas also returned to his roots in the kitchen. Now, as the Culinary Director of the Michigan Brewing Company, Chef will be designing all new recipes and menus for the original brewery and its growing number of pubs all – of which will utilize the brewery's award winning beers, coupled with Chef’s unique local style.

The "Culinary Compound" is Chef Villegas' aptly named culinary headquarters and homestead that he shares with his growing family, fiance Dana and their children Taylor and baby Sophia. On any given day, you might find him testing recipes for his growing roster of culinary clients in-between making school lunches and heating baby bottles.

A highly sought after public speaker Chef Villegas keeps the rest of his culinary calendar full with cooking demonstrations, book signings and public appearances throughout the Great Lake State and the rest of the country. In recent years, he’s been a featured chef at the Epicurean Classic in Traverse City and the Grand Rapids International Wine & Food Festival. While he oversees many projects, each is infused with his culinary passion – all the while reminding everyone watching, reading or listening to "think global but to buy and eat local!"

The Chefs Challenge competition, inspired by the cult sensation Iron Chef America and the famous “Secret Ingredient,” is the culinary must-attend event of the year in Northern Michigan. The food competitions are designed to showcase Michigan food and drink products and their creative applications in a meal. It is an opportunity for Michigan establishments to showcase their talents and gain exposure for their establishment, while raising funds for Challenge Mountain.

Chefs Challenge kicks off on Friday, April 29 (6-10pm) with a Meet & Greet reception at the Snowflake Lounge in the clock Tower Lodge and the High School Competition where eight schools from across the state participate in two categories: desserts and appetizers, which are then judged by the public and the panel of judges, respectively.

On Saturday, activities between at 9:45am with Seminars and the Michigan Food & Beverage Vendor Showcase, followed by the Tasting Competition, and of course, the Iron Chef Cook-Off & Dinner, followed by the Presentation of the Awards of the Chefs Challenge Winner.

The entire weekend benefits nearby Challenge Mountain – a non-profit 501(c)3 organization which provides adaptive outdoor recreational opportunities to people with special needs and their families, free of charge. For more than 25 years, Challenge Mountain has been dedicated to providing a venue for sports, outdoor recreation, and leisure skills to those with physical disabilities or mental challenges. The goal of all programs is to help create happy, healthy and longer lives.

The public is invited to join in the weekend’s festivities. Costs are:

** Friday night Welcome Reception & High School Competition: $10 per person

** Saturday Tasting Competition: 8 tickets for $25 (Additional tickets, quantities of 4 for $15 or 8 for $25)

** Saturday Night Iron Chef Cook-Off & Dinner: $60 per person online in advance; $75 per person at the door

Lodging packages are available at Boyne Mountain starting at $67 for hotel accommodations and $118 for Mountain Grand Lodge and Spa. Call 800-GO-BOYNE (462-6963) and ask for “Chefs Challenge” rate. www.BOYNE.com

For more information on Chefs Challenge, including the list of teams, judges, seminars and more, log onto www.Chefs-challenge.com. For more on Challenge Mountain, visit www.cmski.org

KEY SPONSOR: Farm Bureau Insurance

SPONSORS: Boyne Mountain, Syngifi Networks, Koegel's, Edible Grande Traverse, Pioneer Sugar

Tapas Sponsors: Karen's Uniforms | Bay Home Medical | Local Flavors | Glen's Market Boyne City

Service Sponsors: Bob Mathers Ford - Boyne City

New Pure Michigan Cookbook Serves Up Fresh and Local Flavors

Hot off the griddle, Pure Michigan: Eating Fresh and Local in the Great Lakes State, published by Midwest Living, offers up more than 150 pages of recipes and features about Michigan's menu of culinary offerings in big cities and small towns. Bake up a Michigan cherry pie or try the iconic Upper Peninsula specialty, the pasty. Turn up the oven and get cookin' for a true taste of the Great Lakes State. It's all Pure Michigan.

“This new cookbook showcases Michigan’s culinary specialties. It also offers ideas of how to enjoy a visit to savor and explore Pure Michigan products at u-pick farms, orchards, farmer’s markets, restaurants and more than 80 vineyards and wineries,” commented George Zimmermann, Vice President of Travel Michigan, a business unit of the Michigan Economic Development Corporation. “Michigan has a bounty of agricultural offerings and visitors can get a taste at more than 100 food festivals and events throughout the year.”

Visitors can also opt to take a foodie tour to explore specific regions, or book a culinary weekend retreat or attend cooking schools and classes -- all available at michigan.org.

The cookbook features several recipes from Michigan restaurant chefs featuring Pure Michigan ingredients from appetizers to desserts. Cygnus 27 in Grand Rapids, Detroit’s Rattlesnake Club and Trattoria Stella in Traverse City are among the contributors. Home chefs can warm up the kitchen with 60 recipes including Three-Alarm Lansing Fire Chili or Mommy’s Pumpkin Pie from national award-winning Sweetie-licious Pie Pantry in DeWitt.

The full-color, hardcover book retails for $29.95, and is available at the Pure Michigan online store at michigan.org. The book was printed in Ann Arbor, and is distributed by the Pure Michigan merchandise partner, TMP, of Battle Creek. Like all Pure Michigan merchandise, purchases help support the Pure Michigan campaign.

Travel Michigan, a division of the Michigan Economic Development Corporation, is the State of Michigan’s official agency for the promotion of tourism. Travel Michigan markets the state’s tourism industry and provides valuable visitor information services. For Michigan travel news and updates, go to michigan.org.

Chefs Challenge Culinary Competition Returns to Boyne Mountain, April 29-30, 2011

WHO:
Culinary teams and local food/beverage producers from throughout Michigan

WHAT:
A competition inspired by the cult sensation Iron Chef America and the famous “Secret Ingredient,” Chefs Challenge is the culinary must-attend event of the year in Northern Michigan.

WHERE:
Boyne Mountain Resort – Boyne Falls, Michigan

WHEN:
Friday, April 29

6:00-10:00pm - The weekend starts with the Meet & Greet at the Snowflake Lounge in the Clock Tower Lodge. Mingle with the judges and culinary teams, while being served hors d’oeuvres prepared by the competition high school teams.

Saturday, April 30

9:45am-4:45pm - Seminars | Michigan Food & Beverage Vendor Showcase
11:00am-2:00pm - Tasting Competition
6:00pm - Cocktail Reception
7:00pm - Iron Chef Cook-Off & Dinner
9:00pm - Presentation of Awards to Chefs Challenge Winner

WHY:
To raise money and awareness for Challenge Mountain – a non-profit 501 (c)3 organization providing adaptive outdoor recreational opportunities to people with special needs and their families, free of charge. For more than 25 years, Challenge Mountain has been dedicated to providing a venue for sports, outdoor recreation, and leisure skills to those with physical disabilities or mental challenges. The goal of all programs is to help create happy, healthy and longer lives. 231-535-2141 | www.cmski.org

HOW:
Chefs Challenge food competitions are designed to showcase Michigan food and drink products and their creative applications in a meal. It is an opportunity for Michigan establishments to showcase their talents and gain exposure for their establishment, while raising funds for Challenge Mountain. Activities include a Tasting Competition, Culinary Seminars, Food & Beverage Displays and of course, the Chefs Challenge Cook-Off. www.Chef-Challenge.com

COST:
Friday night Welcome Reception: $10 per person

Saturday Tasting Competition: 8 tickets for $25 (Additional tickets, quantities of 4 for $15 or 8 for $25)

Saturday night Iron Chef Cook-Off & Dinner: $60 per person online in advance; 75 per person at the door

INFO:
For information on exhibiting or sponsorships, contact Rebecca Harris: becky@chefs-challenge.com

For information on competing in the event, contact Chris Kibbitt: ckibit@nmu.edu

For media inquiries, contact Dianna Stampfler: dianna@promotemichigan.com

LODGING:
Available at Boyne Mountain starting at $67 for hotel accommodations and $118 for Mountain Grand Lodge and Spa. Call 800-GO-BOYNE (462-6963) and ask for “Chefs Challenge” rate. www.BOYNE.com

Set Sail Aboard Traverse City's Tall Ship Manitou

Make memories to last a lifetime this summer, with an exciting fresh-water sailing adventure aboard the Tall Ship Manitou, which sails out of its home port in Traverse City, Michigan.

The 2011 season begins Memorial Day Weekend, with weekend-only excursions planned for the first two weeks. The 7-day-a-week sailing schedule begins June 11, when three two-hour excursions are offered daily (Noon, midday, evening). Special-themed cruises are also offered on select days throughout the summer.

THEMED CRUISES

• Moomers Ice Cream Sails!
(June 20 thru September 2)
$40 per adult, $20 per child
Monday and Friday afternoons (3-5 p.m. sail) bring the whole family out for a glorious sail on the bay and the best ice cream in northern Michigan…Moomers! VOTED #1 SCOOP OF ICE CREAM IN AMERICA ON “GOOD MORNING AMERICA!” We’ll sample five flavors, including our very own “Tall Ship Manitou.”

• Microbrew Tasting Cruise
(June 26 thru Sept. 4)
$50 per person
Sunday evenings have just become a bit more exciting with samplings of local beer from Shorts Brewing Company and pizza from Crusted Creations during your evening sail.

• Wine Tasting Cruises
(June 28 thru September 1)
$60 per person
In July and August you can sample a medley of local wines and enjoy specially catered cuisine as we ply the sparkling waters of Grand Traverse Bay. Tuesday nights feature Leelanau Cellars, while Thursdays we will taste the offerings of Left Foot Charley.

• Entertainment Nights
(July 6 thru August 31)
$60 per adult, $41 per child
Wednesday evenings in July and August are our entertainment nights, featuring the popular music group “Song of the Lakes” playing lively jigs, chanteys and ballads of sailing and life on the sea. The evening also includes a picnic meal.

Whether traveling solo, as a couple, with a family or as part of a group, a Tall Ship sail makes a memorable traditional Great Lakes adventure. The regular sails are priced at $35 adults/$18 children for the noon and afternoon sails, and $42 adults/$26 children for the evening sail (includes picnic meal). A cash bar is available for all excursions.

In addition to the day sails and specialty cruises, the Manitou offers a “Floating B&B” experience which includes the evening sail (Tuesday through Saturday), accommodations in bunk-style cabins and breakfast the next morning ($203 per couple/$118 single/$61 per child, ages 8-12).

Multi-day fall windjammers are for those with a more adventurous side. The 2011 schedule includes:

• Astronomy Cruise
(September 16-19, 2011)
Astronomer Mark Nussbaum will be our guide as we study the brilliant northern Michigan heavens. Cost $685 per person. Cost is $685 per person.

• Wine Tasting Cruise
(September 23-26, 2011)
Explore the great wine regions of the world with sommelier and restaurant proprietor Amanda Danielson. Each evening aboard Manitou we will discuss the winemaking histories and taste the varietals of different countries. Dinners will feature paired wines chosen by Amanda as a perfect complement to our meals. Cost $685 per person. Cost is $685 per person.

• Music Cruise
(September 30-October 3, 2011)
Join us as we once again welcome renowned folk singer Lee Murdock aboard for four days of Great Lakes music, history, and lore. Cost $685 per person. Cost is $685 per person.

As one of the largest sailing ships on the Great Lakes, the Manitou is a replica of an 1800s “coasting” cargo schooner. A traditional two-masted, gaff rigged, topsail schooner, Manitou measures 114 feet in length with more than 3000 square feet of sail.

With a 60 passenger sailing capacity (24 overnight capacity), there is plenty of space for sitting and moving around the decks while under sail. While aboard the Manitou, passengers are free to leave the sailing to the experienced crew or lend a hand and learn the arts of the sailor. An excursion aboard the Manitou allows you to remove yourself from the trappings of modern life: no TV, phone (cell phones are discouraged), beeper, email and definitely no itinerary.

To make reservations for any of the 2011 Manitou sailing adventures, call toll free 800-678-0383. Gift certificates are also available.

For additional information about the Manitou, including its corporate charters, log on to www.tallshipsailing.com or www.facebook.com/TallShipManitou.

Lake Superior Holds Deep Secret of Serpent Lore

Michigan's North Peak Brewing Company Celebrates the Legend with its Seasonal Sinuous Celtic Ale -- Available March 1

The legend has been passed down for generations – 100 years or more, of a massive 75-foot long serpent-like creature seen lurking in the cold, fresh waters of Lake Superior. Containing 10 percent of all the Earth’s fresh water, Lake Superior – at about 350 miles long, 170 miles wide and some 1300 feet deep – is more than ample in size to be home to a large and mysterious creature such as this.

With its long neck and whale-like body, the creature is said to resemble that of the Loch Ness Monster, of Scotland notoriety. Often spotted in the deep, rocky waters off the Isles of Presque, some have suggested this creature is actually a giant sturgeon or even an extremely large Northern Pike. Yet those who have had personal encounters with the nautical beast say that simply is impossible.

As far back in time as 1894, crews of two steamers spotted the creature protruding seven to eight feet out of the water about halfway between Whitefish Bay and Copper Harbor. In July 1895, three members of steamer crew caught sight of a dark and scaly creature keeping pace with their boat. They claim it had a jaw at least a foot wide, with a 15-foot-long arched neck.

A Detroit man fell overboard and was attacked by a large serpent near Duluth, Minnesota in 1897 and while three of his shipmates witnessed the horrific event, they were unable to pull him from the jaws of the giant creature.

Two fishermen spotted a serpent near Pictured Rocks in the mid 1930s. They said as the creature swam, it created a wake so large it rocked their boat from side to side. As recent as May 1977, a hiker reports being menaced by a large serpent with a horse-like head and long catfish whiskers as he walked the rocky Lake Superior shoreline.

In honor of this mystical creature, Northern United Brewing Company has released Sinuous Celtic Ale – the latest seasonal in its line of hand-crafted microbrews. Sinuous will be available in early March in six-packs, 1/2bbls and on tap at pubs around the state – including Jolly Pumpkin, North Peak Brewing, Blue Tractor and other fine establishments.

“The Sinuous name came from a close childhood friend, Mike White, who is the only person we've ever known to have had an encounter with this creature,” says Greg Lobdell, who – along with Jon Carlson, Ron Jeffries and Mike Hall – are the managing partners of Northern United Brewing Company. “Like almost everyone from Northern Michigan, Mike is an outdoorsman – with an appreciation for all aspects of nature.”

It was his passion for snapping turtles that actually lead Mike to his first and only life-altering encounter with the Lake Superior creature.

“It was a trip to Marquette while we were in high school,” recalls Carlson. “Mike was walking the shore of Lake Superior in search of the snappy reptile when he spotted the massive creature skulking in the crystal-clear waters. While he was too shocked to get a photo with his camera, the image of the hideous creature remains burned into his brain to this day.”

www.NorthPeakBeer.com