A Christmas coffee toast to Rockford from the new owners of Epic Coffee House—Melanie, daughter Jordyn, and Joel Pritchett (l–r) invite you to let the Epic Coffee House staff help you relax, refresh, and rekindle.

In early 2010 Joel and Melanie Pritchett and their three children, Daniel, Jordyn, and Taylor, were leading comfortable lives in Seattle, Washington. However, in April of that year, their lives were about to change.

Melanie, who goes by Mel, found her management job with Verizon, in the Pacific Northwest, being eliminated because of a buy out by Frontier Communications. Verizon offered Mel the opportunity to transfer either to Wisconsin, Ohio, or Michigan. Not wanting to give up her 12-year management career, she and husband Joel decided that, of the three choices, Michigan was the place to be. Joel was a Minnesotan born and raised, loved mid-west winters, football, and NASCAR and Michigan had all of that and more – in spades.

The plot thickened. In order to uproot their family and relocate to the Midwest, Joel had to resign from his 20-year management position with aviation giant – Boeing Company. For Joel it was a somewhat easy decision. He had become steadily disillusioned with the ever-escalating and never-ending corporate demands placed upon him and co-workers as a result of the worst decade-long economic decline since the Great Depression.

In April of 2010, the Pritchett’s found themselves enroute to the “Mitten State”. They found a home in Grant and Mel resumed her career with Verizon in Muskegon.

Joel found a job with a Michigan company and all was well, or so it seemed.

A short year and a half later, the final axe was about to fall when Mel learned her position with Verizon was being eliminated by another round of corporate downsizing.

“We had ‘had it’ with the corporate world,” said the Pritchett’s. Joel pulled the plug on his new job and buoyed somewhat by Mel’s sizeable severance package the couple decided to pursue a dream of small business entrepreneurship.

They began, in earnest, to seek a location in Newaygo County to build a brick and mortar coffee house complete with a drive-up window. The coffee house decision was not a whim. Joel was raised in a successful family of restaurateurs’. For her part, Mel was a trained barista having learned the craft in a second job part-time position with Silver Cup Coffee in Seattle.

So it came to pass, in their search for a suitable coffee house location that they happened upon a Craigslist listing for a coffee house for sale in Rockford – Epic Coffee House – on Main Street in the very center of downtown Rockford.

They then embarked on a “field trip” to Rockford, gave the City a thorough “look-see” and fell in love with what they saw. “Why build a coffee house in Newaygo when what we were looking for was right here in Rockford,” said Mel. “So we entered into negotations with Epic’s owner, Sarah Reamon, and as of December 1st, here we are!”

“Location is everything,” said Joel, adding, “we are thrilled to be right in the thick of things, in the very center of the downtown Rockford shopping district. The location offers direct Main Street access to the thousands of visitors who annually attend the many festivals and events hosted by the City of Rockford and its Chamber of Commerce. It also doesn’t hurt that the coffee house is a stone’s throw away, as we’ve quickly learned, from America’s Favorite Farm Market.”

The Pritchett’s told us they love the warm and inviting interior of the coffee house with its wood floors and rustic brick walls that harken back to the days when the store front was the town’s hardware store. An added plus was the fact that Epic also has a customer entrance at its rear off the Squire’s St. parking lot between Rockford’s Welcome Center and the Rotary Pavilion. Best of all, Epic’s city center location places it within easy walking or biking distance from surrounding residential neighborhoods.

In order to staff the seven-day early morning to late evening work schedule, the couple plans to retain Epic’s current baristas Matt, Cheyenne, and Kate while also working hands-on themselves. Daughter Taylor (16) will learn barista skills from Mom and soon find herself behind the counter during Sunday business hours.

Epic is proud to serve the coffees and teas of Grand Rapids Ferris Coffee Company, an importer and roaster of fine coffees for over three-quarters of a century (since 1924). The light fare menu will be tweaked and added to. Also on the horizon is the addition of breakfast selections. “As much as possible, our goal is to create every item on the menu from scratch while using locally sourced ingredients,” said Mel.

Epic is adding extensively to an already offered exclusive line of handcrafted Polish pottery. In keeping with a Pure Michigan theme and new to Epic are the popular offerings of Traverse City’s Cherry Republic.

If you aren’t already a regular, stop in and check out Veteran-owned Epic Coffee House, Rockford’s only traditional and authentic coffee house. Located at 9 N. Main St., Epic Coffee House offers free and newly upgraded high-speed wireless internet access to all of its patrons. Live music is on the menu every Friday evening from 7-9 p.m.

For further information go to Epic’s website at www.epiccoffeehouse.com or www.facebook.com/epiccoffee.

Santa arrives at Ric's Food Center on Sat. Dec. 3. Photo by BETH ALTENA

Atticus and santa.

by BETH ALTENA

The Christmas Taste of Ric’s—complete with Santa Claus’ arrival on a horse-drawn carriage—was all it was cracked up to be, from the full-sized breakfast egg sandwiches to the kielbasa with the secret recipe.

Store Director Dave Brickner said he was proud of his team and all the vendors who were on hand to share the excitement of the day. Ric’s Food Center, 6969 Belding Road, also celebrated four years serving Rockford—time that has flown by.

The family-owned store is one of several here in Michigan. Ric’s hosts periodic tasting events with free samples from vendors, many located right here in the state, as well as giveaways and live music.

Repeat popular vocalist Bismark Sequeira impressed listeners as he sang and played the guitar, and the Rockford High School choir shared holiday tunes.

“We always love to host these events. They are so much fun and we feel the

excitement building up weeks ahead,” said Brickner. “Our customers have come to look forward to these, and we hear them ask all the time when the next one is going to be.”

Aubry, 5, and mom Allie also like the orange slices.

The Brickner family wiht santa.

Serenading the shoppers and tasters at Ric’s fourth anniversary Winter Taste of Ric’s, were a select few of Rockford High School’s Advanced Women’s Ensemble Christmas carolers. Under the direction of David Duiven, the girls harmonized their way through Christmas carols we all know and love, including a rousing rendition of “Walking in a ‘Michigan Made’ Winter Wonderland.”

Heidi and Miranda serve sandwiches from Ric’s deli. They used over 10 pounds of turkey and 30 pounds of ham.

Jane, 8, and brother Henry, 2, Kettelhut visit the Taste of Ric’s after participating in the Santa Parade in downtown Rockford. Santa was very busy this weekend. Photo by BETH ALTENA

After Rockford’s annual Santa Parade last Saturday, Dec. 3, Santa high-tailed it to Ric’s Food Center in Cannon Township to be present for the annual Winter Taste of Ric’s celebrating their fourth anniversary. Assisting Santa, listening to Luke Bultman’s (2-1/2) extensive Christmas wish list, is “Elf Charley” Watson. The tasting event was more like a progressive banquet, with everyone present that afternoon thinking they’d better start their New Year’s diet resolutions a month early. Ric’s really knows how to throw an anniversary celebration! Photo by CLIFF HILL

Singer Bismark Sequeira is joined by his wife Amy and son Teo, 3.

Have you seen this huge illuminated billboard while exiting US131 eastbound onto 10 Mile Rd. into Rockford? Some unknown Rockford Farm Market fan clearly wants to shout out his community pride. Way to go, this is almost better than the soon to arrive “America’s Favorite Farmers Market” banner.

On August 11, 2011, Reds on the River, located in the north end of the Promenade, will celebrate its fifth anniversary with special thanks to the City of Rockford, Rockford Public Schools, Rockford Chamber of Commerce, the Heart of Rockford Business Association, and the many guests it has had the privilege to serve since opening its doors.

Glenn Forgie, Reds’ executive chef who has been on board since before the restaurant opened, noted, “We are extremely blessed to be a part of such wonderful community. There are very few places like Rockford with tremendous community support, a vibrant downtown, picturesque landscape, great schools, an excellent work ethic, and local farms offering organic fruits, vegetables, meats and dairy. The past five years have been tremendous, despite a challenging economic downturn, and we are really looking forward to the next five years—and beyond—in Rockford.”

Since Reds opened, it has been a tremendous community partner and spokesperson for Rockford. Milestones include:

• Voted Best New Restaurant by Grand Rapids Magazine, January 2007

• Winner of fine dining awards, Grand Rapids Magazine, 2008-2011

• Chef of the Year, Grand Rapids Magazine, 2011

• Voted #1 Outdoor Dining and Notable Wine List—Open Table

• Founder of Heirloom Tomato Festival and Rockford Ice Festival

• Co-founder of the Rockford Community Gardens

• Partner with Rockford Public Schools for student internships

• Active member of the Heart of Rockford Business Association and Rockford Chamber of Commerce

• Supporter of numerous charity events and fundraisers

• Active in drawing out-of-town guests to Rockford and spurring economic development by hosting events, promoting Rockford on TV, radio and national publications, and drawing the Food Network to Rockford for the Second Annual Ice Festival

• Reds employees on average 60-90 staff per year (increases with summer seasonal help)

To say thank-you to the many guests who have supported Reds over the past five years and to welcome Climie to Rockford, Reds is offering guests a complimentary chocolate mousse dessert (with the purchase of an entrée) whenever they bring in the coupon from next week’s ad, or become a fan on Facebook. Reds will also be awarding lucky winners gift cards each week throughout the month of August. To enter to win, stop in and sign up to receive Reds e-mails on special events, Wine and Cooking School, and happy-hour offerings.

Executive Chef Glenn Forgie welcomes Reds on the River's new manager, Lance Climie.

In the restaurant industry, timing is everything. Just ask Reds on the River Executive Chef Glenn Forgie. Forgie recently announced that Lance Climie, CCM, will be joining Reds on August 9 as Reds’ front-of-the-house manager. Climie’s arrival could not be better timed. On August 11, Reds will celebrate its fifth anniversary.

Climie’s more than 25 years of experience and management expertise “will take Reds to the next level ,” according to Forgie. “He knows food, wine, and how to deliver exceptional service. We are so excited to have him on board.”

Climie will oversee front-of-the-house operations, ensuring the service and facilities exceed guests’ expectations. “To become a part of this exceptional restaurant with its sophisticated and casual welcoming style, wonderful ‘from scratch’ cuisine and one of the finest wine lists in Michigan—well, I can’t wait!” commented Climie. “To be able to partner with a Chef of Glenn Forgie’s caliber and work in the spectacular setting that is Reds on the River in downtown Rockford seems like a dream come true. West Michigan has always been home to me and I am so excited to be back.”

Climie’s family traces its roots to the Rockford area back to the mid 1800s. The original Braman farm is now known as Robinette’s Apple House, built by Climie’s great great-grandfather Harvey Braman. Climie’s grandfather, Russell Braman, operated his fruit farm on the corner of Hoag and 4 Mile Road. His grandfather also helped found Northview Public Schools as an alternative to either Rockford—where his mother, Mary Braman, is an alumni—or Creston in the 1950s.

Climie’s family is all in the Plainfield Township, Greenville, Belding and Metro Grand Rapids area and is proud to return to the area that his family has been part of for 150 years. He and his wife enjoy spending time with their two grown sons and volunteering with various organizations. He loves to ski, golf and fly fish on the Rogue River.

Together, Karri Jo Creveling and Joe and Diane Seyferth present for your enjoyment Cedar Rock Cafe. Kerri Jo introduced the couple, who were recently married.

You don’t have to order a friendly smile and welcoming comment when you stop in to enjoy a breakfast or lunch special at Cedar Rock Cafe, 4615 14 Mile Road, Rockford, in the Cedar Rock business district.

Partners Joe and Diane Seyfert and Karri Creveling are uniquely qualified in their roles at the restaurant they opened June 15 of this year. The three have worked together in the past and Creveling was the person who first introduced Joe and Diane to each other. Today the pair are newlyweds and consider Creveling as family. “Collectively we decided to bring our friendship and teamwork to service the Cedar Rock community,” said Diane.

Cedar Rock Cafe offers traditional fare with some unique items such as cheesecake-stuffed French toast and “Cedar Fries” as an alternative to French fries. Diners will be wonderfully pleased and have Joe’s 30 years as chef to thank.

Joe’s extensive experience in the field of food began with his studies toward his associate’s degree in culinary arts. He also completed a bachelor’s degree in hotel/restaurant management.

Diane has over 10 years of experience in accounting and serves as the businesses administrative manager. Karri is front-of-house manager and brings over a decade of experience as service manager.

“Diane and Karri have a specialized talent of creating a warm experience for our customers,” said Joe. “They have set a high standard of cleanliness, attention to detail, and speed of service.”

All three are strongly motivated by their love of satisfying their “friends, who are also our customers,” said Joe. “We enjoy developing those relationships. We would like the community to know that this is more their restaurant than ours, and would like them to enjoy it by expressing their needs.”

Diners can find daily breakfast and lunch specials at the cafe’s Facebook page. In addition to regular menu items and specials, the eatery features made-from-scratch soups. Cedar Rock Cafe also offers a “mug club.” Leave your mug at the restaurant and enjoy 99-cent refills or bottomless cups for $1.35. Karri jokes, however, “Don’t bring a mug that if I break it we can’t be friends anymore.”

The three are very proud of the quality of the breakfasts and lunches the cafe serves, and believe the menu items are trendsetting ones diners greatly enjoy. “Our product is the overall experience at Cedar Rock Cafe,” said Diane. “We feel that there is no place closer to home in a restaurant atmosphere where you are greeted with the warmest welcome when you walk in. We are proud to offer a quality and diverse meal selection at a fair price.”

Cedar Rock Cafe is open from 6 a.m. to 2 p.m. seven days a week. Their website is cedarrockcafe.com and the phone number is (616) 696-0150.

Laura DeWilde of Twisted Vine shows off a new Bridge Street Baskets picnic now available at her restaurant.

What could be more hometown America than an afternoon picnic complete with a tablecloth to throw down on the grass, delicious food, beverage and dessert? Now Rockford shoppers can take a break from finding great deals downtown and enjoy a relaxing meal from Twisted Vine, complete with the basket and tablecloth to settle down onto.

Laura DeWilde, of Twisted Vine, located at 51 E. Bridge Street, is now offering an old-fashioned but gourmet picnic to go. Bridge Street Baskets will offer a variety of lunch or dinner choices geared for two, although special requests will gladly be accommodated. See the red and white checked tablecloths by the dam, at Picnic Pops or anywhere else patrons care to carry them. The meals, in whicker collapsible baskets, fit nicely into the bicycles available for rental at Double Take.

“I hope people will enjoy them and then bring them back,” said DeWilde.

DeWilde also hopes to work with other “downtowners” to drop little extras into each basket—a coupon for a free classified ad in the Squire, or a coupon or giveaway from one of the shops. “We try to help each other and make the best experience possible for each person who visits our downtown,” DeWilde noted.

Twisted Vine has been open since September 2010, and DeWilde said she looks forward to her first summer in business in Rockford. The restaurant/deli offers kitchenware as well as meals and products, such as American Spoon gourmet jams and jellies.

DeWilde is also expanding her offerings to branch into light brunch items on Saturdays, geared to the Farm Market shoppers. “It won’t be the eggs, bacon and potato hearty breakfasts that Peppermill Grill offers,” DeWilde noted.

Like other merchants, she hopes to compliment, not compete, with her fellow business owners, and will be offering lighter fare—egg casseroles, quiche, French toast, crepes. She plans on offering her gourmet jams on the crepes, so diners can see for themselves how delicious the Michigan-made American Spoon preserves are.

“It will be light food. If people like it, we might offer the brunch items every day of the week,” she said.

Stop by and check out the new Bridge Street Baskets, sample an early brunch on Saturday, or just stop in to see what Twisted Vine has to offer.

by BETH ALTENA

Tony Griffin knows his pizza. Griffin is the new owner of B.C. Pizza in Belmont, his second restaurant. He has been working in pizza since he was 14 and took a job at a B.C. Pizza.

The good news, bad news about being very good at something is that you are likely to be doing a lot of it. That’s all good to Tony Griffin, who has a degree in culinary management from the program at Grand Rapids Community College—the third-ranked program in the nation—knew even before his college days that he liked to cook. “I made dinner for my dad one night and after that I was responsible for dinner at least one night a week,” he said. He was about ten at the time. It was only four years later that he took a job at a B.C. Pizza, and he was hooked.

Now, just at age 22, he owns two B.C. Pizzas, employs 28 people and knows how important it is for businesses to be community involved. “In a big town it’s harder to have much of an impact on a community,” he said of his choice to purchase B.C. Pizza in Belmont, located at 2350 Belmont Center Drive (a quarter mile from the YMCA). Griffin considered purchase of restaurants in Grand Rapids, but chose the Belmont area because it is close to Northview and Rockford and is a growing community. “We work closely with the schools and churches in our area,” he said.

The restaurant offers a Point of Excellence program for schools, where B.C. Pizza provides gift certificates that teachers can award to children for kindness to others or other qualities of character. The restaurant offers a deep discount to hometown heroes—teachers, paramedics, police and firefighters. “That’s to thank them for taking care of us locally. That’s what they are doing,” Griffin said, noting there is a fire station just up the road from the Belmont B.C. Pizza and a Rockford Ambulance substation just down the road.

For a restaurant, there are other important elements to success. “Plus our food is phenomenal,” Griffin noted. The first pizza he ever made was a chicken Parmazeti, ironically B.C. Pizza’s biggest fan favorite.

The trick behind the best food is using as many fresh, high-quality ingredients. Whether diners are hitting the daily 11 a.m. to 2 p.m. pizza and salad buffet, or grabbing a grinder, chicken wings sub, wrap or made-to-order pizza, the cheese will be freshly shredded, the meat sliced in house, and the dough will be fresh that day. “We do that every day, all day,” Griffin said.

The restaurant also uses local vendors when possible, such as the El Matador tortilla chips on the nacho pizza (which isn’t on the menu, but is available and delicious). He said people have called the B.C. Pizza wet burrito the “greatest wet burrito they’ve ever had.”

Griffin said he typically puts in about 90 hours a week, so his career isn’t for everyone. It is still an all-American success story about how hard work and determination can pay off, even for a young man in Michigan in a time when the economy could be (and is getting ) better.

“Business isn’t about money, it’s about people,” Griffin said. He believes in encouraging people through a positive environment and a passionate attitude in all he does. “I’m not a retail guy. I’m a pizza guy. I love to make pizzas,” he said.

B.C. Pizza is a franchise and Griffin would love to see others make their own careers as he has done. For those interested, Griffin advises the course of action he took. “Put some experience under your belt, whatever it is you are interested in doing. For any job, getting paid to get the experience is the cheapest college in the world. College is great book learning, but real life experience trumps that any day of the week.”

B.C. Pizza opens every day at 11 a.m. and is open Sunday to Wednesday until 10 p.m., Thursday until 11 p.m., and Friday and Saturday until midnight. For those who have yet to experience a B.C. Pizza restaurant, drop in and congratulate Griffin on his new business and his new daughter, Skylyn Faith—and watch for B.C. Pizza stepping to the plate in local events. “Expect us to do good things in the community.”

The dreaded “lake effect” that results oftentimes in heavy snows and brings dismay to most people, at the same time, is embraced by the Lake Michigan lakeshore vineyards and wine makers of Michigan. Their proximity to Lake Michigan and its prevailing westerly winds across 50 miles of open water, even in winter, provides temperature modification that protects the vineyards’ grapevines from winter damage. Because of this “good side” of the lake-effect phenomenon, Michigan has become a real player in the winemaking industry.

Six wine glasses radiating spoke-like from the table’s center await each guest prior to seating. Photo by CLIFF HALL

Recently we learned that, for the first time ever, U.S. wine sales topped France. Americans bought more wine overall in 2010 while at the same time practicing moderation by consuming only 2.6 gallons per capita as compared to 12.2 gallons a year for the French. This was great news to Michigan winemakers.

We, your reporters, consider ourselves wine aficionados who, in embracing the “Pure Michigan” concept, only purchase and consume wines that are produced in Michigan. As with farm produce, we strive also to think locally.

So on a recent Saturday evening after a short 60-mile drive, we arrived at Fenn Valley Vineyards just east of Fennville. We were there to support and partake of the annual Pre-release Winemaker’s Dinner hosted by Doug Welsch, Fenn Valley’s owner and winemaker.

The final course is a dessert of Vanilla Bread Pudding drizzled in caramel sauce and topped with grilled pineapple. The photographer promptly ate the edible orchid garnish. Photo Photo by CLIFF HALL

In the setting of a gourmet meal, we were given the opportunity to experience six pre-release wines in the very best way possible: with paired food courses. What a setting it was! We found ourselves in the company of 132 wine lovers as we settled down to an educational evening of superb food complemented with the perfect wine variety.

With white linen napery, 22 round tables each seating six were resplendent with fresh tulip floral pieces, fine china and silver settings, along with rows of six wine glasses radiating spoke-like from the table’s center. The wine glasses, to each person’s right, were matched to and to be filled with the wine being served with each of the meal’s six courses. But before even being seated, guests mingled and were invited to enjoy the tasting of sparkling wines (both dry and sweet) as they began to know one another while grazing from a table laden with crackers and an array of local cheeses and a variety of fresh fruit.

What followed was a meal fit for royalty. Chef Christine Ferris and her ever- attentive wait staff served us six courses composed of: thyme shortbread with goat cheese and chives, chilled mango soup, spicy Asian scallops on coconut rice, smoked duck breast on mixed greens with dried cherries and cherry-balsamic dressing, slow roast lamb with huntsman sauce cassoulet and roast Brussels sprouts, ending with vanilla bread pudding, caramel sauce, and grilled pineapple. On the plate with this wonderful dessert was a single orchid bloom—Cliff, being Cliff, promptly ate the orchid also. A perfectly paired wine was served with each course.

The first course of the evening is thyme shortbread topped with goat cheese and chives, paired with Fenn Valley 2010 Pinot Grigio. Photo by GIM LEE

Beginning at 6 p.m. and ending around 10 p.m., what a leisurely evening it was! Along with the superb food, service and wine, we met and enjoyed new friends. We judged from the ever-escalating and laughter-laden background noise that increased throughout the evening after each course that everyone present had a wonderful time.

Begun by Bill Welsch (Doug’s father) in 1973, Fenn Valley Vineyards has grown to be one of the pre-eminent vineyards of West Michigan. Bill was a true modern-day pioneer who was unafraid to explore the unknown of growing grapes in Michigan and producing truly fine wines.

Today, carrying on that tradition, winemaker Doug Welsch not only has produced 24 award-winning wines but also has a mission of “educating customers on the fine points of wine” and “a place to gain that education informally.” Toward that end and to further the “wine experience,” Fenn Valley hosts a year-round schedule of destination events at the winery. Wine and food-paring concepts are shared with customers and guests at the winery or during five yearly scheduled winemaker dinners. Add to that an annual chili cook-off in January, pre-release tastings in March, a summer wine festival with outdoor tastings and live music, and periodic Saturday “girls” afternoons out with a food demonstration by a chef leading to a brunch paired with appropriate wines. Also offered are cellar tours and perhaps the most popular of all, vineyard tours—some as long as 1-1/2 hours.

Host Doug Welsch, Fenn Valley Vineyards’ owner and winemaker, enthusiastically educates his guests on the fine points of wine. Photo by CLIFF HILL

Long ago, Doug envisioned on-site tastings to make the connection between grapes and the wines they produce. This required the unprecedented task of obtaining state certification of the vineyard’s entire acreage. Fenn Valley Vineyards is the only winery in the state of Michigan now holding that certification. He smiled broadly when he said, “I own what must be the world’s largest tasting room.”

Perhaps one of the finest October Saturday afternoons we have ever spent was aboard a “People Hauler” pulled by a vineyard tractor driven by Doug himself to various locations throughout the vineyard, where different varieties of wine-grapes were grown. With the sun warm and the smell of fall in the air, Doug uncorked a bottle of wine (or two) at each of the various stops throughout the tour. This way, first hand, we could taste the varietal wine that had been harvested from that location in the vineyard the previous year. We heard from a man who truly loves his calling as a winemaker—a food chemist who understands where flavor comes from and how to develop it.

Wouldn’t a riverside wine-tasting venue be a great addition to the eclectic mix of Rockford businesses and fine dining establishments? Might one already be in the works…

Meanwhile, you don’t have to travel far to find a great wine experience. Fenn Valley Vineyards & Wine Cellar is located at 6130 122nd Avenue, near Fennville. For more information about scheduled events please visit www.fennvalley.com or call (800) 432-6265.

“Our goal is to collect a half ton of candy,” said Dr. Nylaan.

Dr. Nylaan is leading this anti-decay movement by inviting the tooth fairy to his office to give out dollars, toothbrushes and toys in exchange for cavity-provoking candy. Also, the first 100 children will be offered dental Toothprints.

Dental Toothprints are a thermoplastic wafer, which records the size and shape of a child’s teeth, the tooth position within the arch, and the relationship between upper and lower jaws. Like fingerprints, dental imprints are unique to every person, so bite impressions serve an accurate method of identification. Toothprints impression also captures saliva, which provides a DNA sample.

Candy will be exchanged for cash at the office of Brian S. Nylaan, D.D.S. on Monday, Nov. 1 from 3 to 6 p.m. Children will receive one dollar for each pound of candy. Candy must be unopened. All of the collected candy will then be shipped to soldiers serving in the Middle East through the Operation Gratitude program.

“Kids can still have all of the fun of trick-or-treating, and now their piggy banks will benefit as well. Plus, the toothbrushes and goodie bags we’re giving out are really cool,” said Dr. Nylaan.

Dr. Nylaan offers general family dental care as well as cosmetic procedures and implant placement. The dental office can provide more information at (616) 361-7317 or online at www.nylaandental.com.

Cedar Rock Dental Care buys back your candy

Collected candy supports troops overseas

CedarRock Dental Care will be paying one dollar for every pound of unopened candy turned in to them after Halloween. This is part of Operation Gratitude, a nonprofit organization that will collect the candy, package it all, and ship it to our troops overseas. If possible, they would love to have the children also bring a letter or card to send along with the candy, wishing our soldiers well and hoping they enjoy the candy. They will also send Beanie Babies and phone calling cards. The soldiers not only love the candy and other items for themselves, but they also give them out to the children in the communities they patrol—winning hearts and minds all over the world.

Please help CedarRock Dental Care send an enormous amount of candy to our troops. Bring it to their office on Monday, Nov. 1, between 4:00 and 6:00 p.m. only, at 4655 14 Mile Road NE, Rockford, directly across the street from John Decker Chevrolet. For further information, please call (616) 866-4461 or (616) 696-2600.