Issue 2 | 10.25.2018 | Holland, MI
Top 5 Things To Do This Week
by Reka Jellema
Oct. 25-Nov. 1, 2018
Trick or Treating
But it’s not Halloween yet, you say. True, but Holland’s downtown puts on a pretty great trick or treating event on Saturday, October 27, even if it is held in the morning! From 10 a.m. to noon, participating retailers host kids in costumes and give out candy — if you say those magic three words. Any child can join in the fun. Scary? Maybe not. But There Will Be Candy!
Halloween at Van Raalte Farm
Looking for an evening out-of-doors to conjure up the spirit of Halloween? We’ve got you covered. On Friday, October 26 from 5-7:30 p.m., celebrate the holiday at Van Raalte Farm, 1076 E. 16th St. where there will be fun activities, treats, and “wild creatures” to be discovered along the wooded trails. Volunteers and staff from DeGraaf Nature Center will be on hand to guide you (but maybe bring a flashlight along with your $2 admission fee) and at the end of the excursion you can sip hot cider, munch on a cookie and get cozy around a crackling bonfire. Park in the 16th Street parking lot and walk up to the check-in station and barns.
If you can’t find a pumpkin patch to pick out your Great Pumpkin for Halloween, stop by the Holland Farmers Market on Wednesday or Saturday, October 24 or 27, and ponder the pumpkin potential. Pumpkin carving is a fun activity for all ages, and it costs nearly nothing to participate. Don’t forget to pick up votive candles (cheap at the Dollar stores in town) to stick inside your scary masterpiece for ambiance.
Rocky Horror Picture Show
If you need some grown up, campy fun, consider dressing up as your favorite character from “The Rocky Horror Picture Show” playing Friday, October 26 at the Park Theatre, 248 S. River Avenue. “The Rocky Horror Picture Show” is a cult classic movie from 1975 starring Susan Sarandon, Tim Curry, and Meatloaf. Yes, there’s rock and roll music and dancing. Whether it’s your very first time seeing this flick or your 100th, turn off those “Law & Order” reruns and hit the Park. Tickets are $7 presale general admission through Eventbrite or $10 at the door. Doors open at 7:30 and showtime is at 8 p.m.
Halloween Parade for Adults
Holland still has a lot of growing up/catching up to do when it comes to Halloween, so our citizens will be forgiven if they spirit off to the village of Douglas on Saturday, October 27, to participate in or be a spectator at the annual adult Halloween parade. For the creative and competitive, there are costume contests. The Pumpkin King “rises from the ashes” at 10 p.m. to get the parade underway. For more information visit www.douglashalloween.com.
To submit events, email us at firstname.lastname@example.org.
Once A Nurse, Always A Nurse: Allegan County Retiree Joins Disaster Relief Efforts
By Kathleen Schenck
Oct. 25, 2018
After 34 years as an ER nurse, Allegan County resident Carol Rice doesn’t skip a beat when asked if she misses the action: “Absolutely.”
So when she retired last August, Rice found herself drawn to relief efforts with the California wildfires. For two weeks before Christmas 2017, Rice volunteered with the Red Cross by working in shelters in Ventura County and Santa Barbara. What struck her was the sheer devastation some people faced: “There are people who just have no means to go anywhere else, and the shelter is it till we can really figure out where they’re gonna be. So that’s sad. All these disasters people lose everything.”
Then came Hurricane Florence on September 14, 2018. Rice again felt the need to help and headed to Wilmington, North Carolina where she worked 12-hour shifts for seven days straight, took a day off, then worked 12-hour shifts for another six days. The extent of the flooding from the storm was far beyond what people expected: “The rivers rose, and rose, and rose…and [a client in the shelter] said when it got to four feet a boat was coming down the street and said, ‘Get in.’ People were on top of their roofs, being rescued.”
As was her experience in California, Rice got to work with other volunteers post-disaster toward a common and worthy goal: “With the Red Cross it’s really rewarding. Because you know you can take skills you had in nursing, and all people, all nurses from all these different disciplines—it’s not just emergency nurses or critical care—and it’s a lot of retirees…working together as a team.” Rice commended the organization; whether it’s a high school gym, a college ice arena, or a Piggly Wiggly warehouse, the Red Cross is there and they’ve set up with the trucks and the cots and the hot coffee.
Rice began her career in 1980 as an EMT at Detroit Receiving. She says, “I like using my hands, I like thinking quickly, so emergency was a great place to land.” When asked where she got her desire to help, Rice responds, “Well, you know, my mom was a teacher, both my aunts were teachers, you know, a long line of helpers.” She earned a nursing degree in 1984 and started her vocation. Stopping seems to be the issue: “I still think that once you’re a nurse, you’re always a nurse.”
Rice spent the majority of her ER nursing career at two Level 1 Trauma Centers in the Detroit area—Beaumont Hospital in Royal Oak and Detroit Receiving—before rounding out her career at Allegan General. She explains what she loved about her job: “There is nothing like having someone come in and just figure out quickly how to stabilize that person. It’s really challenging.” She continues, “Working as a team to really save people, save lives. It’s a great team effort.”
Like many Americans, Rice watches the news regularly. And though the news may say otherwise, that things aren’t going very well in our country, Rice tells a different story: “You can really see the goodness of people in these disasters.” Rice affirms, “I’m taken back to the fact that I truly believe that people really are very good and have good hearts and really want to help their brothers and sisters on this planet. I think you see the best in people come out in these disasters.” She continues, “And it’s the hardest time. All these people who’ve just lost absolutely everything.”
Closer to home, Rice has volunteered with organizations such as Meals on Wheels in South Haven and Habitat for Humanity in Holland. She humbly describes Meals on Wheels as “really hard work! Getting people their food while it’s hot. That’s hard work.”
After Florence, Rice admits, “It’s hard to leave working there. Because when you come back home, you feel like, oh my gosh, how lucky am I to come back to my home, my life, that things are normal and not completely devastated or lost by disaster. It certainly makes you realize how much we have. How lucky we are.”
How can people help after disasters? Give to the Red Cross, says Rice. “Send a little money their way. Because it really gets to the people who need it.” Donations can be made here: https://www.redcross.org/donations/ways-to-donate.html.
*Full disclosure: Carol Rice is my cousin. But I’d think she were awesome even if she weren’t related to me.
Holland Weekly’s Park of the Week: Van Raalte Farm Park
By Kathleen Schenck
Oct. 25, 2018
Van Raalte Farm Park takes you back to the late 1800s with its farmhouse and two Civil War era barns. But the grounds are what keep me coming back: a beautiful valley cut by a branch of the Black River, miles of wooded paths lined with fern and aster and the smell of fallen apples, fermenting. Or open wetlands where deer dart across the trail only to be quickly camouflaged by tall prairie cordgrass. On a recent walk I spied an Eastern Bluebird, perched on a branch and chirping happily in the autumn sun.
The 160 acre park is designated as a Dog Friendly Park according to the City of Holland website: https://www.cityofholland.com/parksandcemeteries/van-raalte-farm. Strangely there is a No Dogs Allowed sign at the west end of the 24th St. parking lot. On the east end of the parking lot near the play structures, another sign reminds dog owners to please pick up after dogs, and is accompanied by baggies. Holland Weekly votes Dog Friendly all the way.
Enjoy a walk, run, or peaceful rest on a bench—several benches are well-placed on trails for taking in views. The trees shout with color but the park is inexplicably quiet mid-day for being so close to town and so easy to reach. And so lovely. Admission and parking are free.
Van Raalte Farm Park
1076 E 16th St, Holland, MI 49423
or enter on 24th St. just west of Country Club Rd.
Dragon Carrot Cake
by Kathleen Schenck
Oct. 25, 2018
Behold, the mighty dragon carrot! Heirloom and exciting, this purple on the outside, orange and yellow on the inside, sweet but spicy carrot holds a special place in home gardens and home gardeners’ hearts. If you don’t grow your own, check Holland Farmers Market. By October, these carrots will be as sweet as can be. Regular carrots are just fine to use in this recipe as well. But behold, the mighty dragon carrot!
PREP: 25 mins.
BAKE: 35 mins. to 40 mins.
TOTAL: 1 and 1/2 hrs. (to include cooling time)
YIELD: 1 cake (with 2 thin layers), 8 servings. If you are making this cake for a larger crowd, simply double the recipe for both cake and frosting. We find the recipe shared here about perfect for a hungry couple who likes leftovers with their morning coffee and tea.
1/4 cup vegetable oil
1/2 cup applesauce
1/3 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
1 teaspoon baking soda
1 cup unbleached all-purpose flour
1 and 1/2 cups finely grated carrots
(walnuts and golden raisins optional)
2 tablespoons unsalted butter, room temperature
4 oz. or one half an 8-ounce package cream cheese, room temperature
1/2 (depending on taste) teaspoon zest of orange, tangerine, or clementine
1 cup confectioners’ (powdered) sugar
2 teaspoons milk or orange juice, optional, to thin frosting if needed
To make the CAKE: Preheat the oven to 350°F. Lightly grease two 9″ round layer or pie pans with butter.
Whisk together the oil, applesauce, sugar, salt, eggs, spices, and baking soda.
Add carrots. Stir a few times to combine.
Add the flour, stir just until blended.
Add the raisins and nuts, if using, and mix until just blended. Pour into the prepared pans.
Bake the cakes for 35 to 40 minutes, or until a clean and dry butter knife inserted into the center comes out clean, or with just a few crumbs clinging to it. Remove the cakes from the pans after about 15 minutes, and place them on a rack to cool. Allow the cakes to cool completely before frosting them.
To make the FROSTING: Beat the butter and cream cheese together until smooth. Add the salt and zest. Beat in the sugar. Add a teaspoon or more of milk or juice if the frosting is too stiff to spread; add additional sugar if it’s too thin.
I don’t really frost the cake, per se. I place one cake on a serving plate and dump half the frosting on top. I then place the 2nd cake on top like a sandwich and dollop the rest of the frosting on top of that. No one’s complaining.
Refrigerate any leftover cake.