John N. Muir, age 83, beloved husband, father and grandpa went home to his Lord September 10, 2012. John was born Aug. 20, 1929 in Lansing, MI to the late Robert and Agnes (Bowden) Muir. He graduated from Lansing Everett H.S. and MSU. He served in the U.S. Army during the Korean conflict and attended Grand Ledge Baptist Church. John retired from Oldsmobile after 35 years of service. He also enjoyed reading and watching MSU and Detroit sporting events. His happiest moments were those spent with his loving family, especially his granddaughters. He is survived by his wife of 60 years, Anita; daughter, Nanette (Thomas) Dible of Grand Ledge; precious granddaughters Courtney and Allison, daughter-in-law, Gail Carpenter of Evergreen, CO; brothers and sisters-in-law, Carol and Tracy Davis, Bill and Carolyn Beak and Richard and Patricia Beak; nieces and nephews. John is preceded in death by son Brian, two brothers and one sister. A funeral service was held Friday, Sept. 14, 2012, 10:30 a.m. at Holihan-Atkin Funeral Home Grand Ledge. Interment will follow at Oakwood Cemetery. Visitation was Thursday 6-8 p.m. Memorial contributions may be made to RBC Ministries, 3000 Kraft Ave. SE Grand Rapids, MI 49512 or Eaton Community Palliative Care, 2675 S. Cochran Charlotte, MI 48813. Online condolences and memories can be shared at www.holihanatkin.com.
Organizer disappointed about festival decision Dear Editor, For the last 15 years, my family and I have been in charge of the Scarecrow Make-N-Take at the Rockford Harvest Festival. It has always been the last weekend in September and the first two weekends in October. We divide and donate the money between North Kent Community Services and the Rockford Area Historical Society. Two very worthy groups that are special to my family and friends. Starting this year Rockford Chamber of Commerce has decided to eliminate the first weekend of Harvest Festival and I can’t tell you how disappointed this makes us. Not only would we be losing money to donate to the two above organizations, all three weekends have always proved to be busy with scarecrow making, hay rides and other fun activities that help bring visitors to the Rockford community. The Rockford Area Historical Society will be holding their fundraiser auction on Saturday, Sept. 29, and this should bring people to Rockford but unfortunately, there are no other activities planned for Sunday, Sept. 30. I want all our loyal Scarecrow Make-N-Take friends to know that we will be set up all three weekends (rain, snow but hopefully sunshine), Saturday between 10 a.m. and 5 p.m., and Sunday, between 11 a.m. and 4 p.m. See you there! Denise Bradley Rockford
by BETH ALTENA In a way, buying their own restaurant was like an anniversary present for Debbie and Douglas Ryke. The couple celebrated their fifteenth anniversary the day after they opened the doors of Fatzo’s Pizza. In a way, it was like a whole new marriage. “The restaurant is our life now,” said Debbie of the couple’s eatery, which is located in the same spot that was formerly J.D.’s Pizza, and prior to that Peppino’s. Debbie said her husband, the “Fatzo” of the restaurant’s name, has been putting in 90 hour weeks to ensure his dream is off to a good start. She also noted that she might go on a diet because she doesn’t like the idea of becoming known as “Mrs. Fatzo.” Debbie said Douglas always wanted to have a restaurant of his own, and after working in the industry for more than 30 years, opening and running well-known Italian restaurants in West Michigan, he finally decided now was the time. One week to the day after the Friday, September 7 opening, Debbie said business has been terrific, people have been enthusiastic, and food has been “flying” out the door. Douglas said he always believes food is best when it is all made by hand and his is—with the exception of the ravioli—and all with authentic Italian recipes. The restaurant features pizzas, including the famous Chicago-style with two layers of dough, cheese and fresh toppings covered with a hand-rolled crust and sauce, and also other Italian favorites—lasagna, mostaccoli, oven-baked subs, breadsticks, salads and a wet burrito which has already become one of the hottest-selling menu items. The menu features more than 45 items. Douglas said the couple worked hard to prepare for the rebirth of the restaurant as Fatzo’s, where customers can dine in, order delivery or pick up to-go orders. The staff so far is three—the Rykes, and literally the best man they could find for the job, Tom Remington. In addition to offering the same extensive restaurant experience as Douglas, Remington was the couple’s best man at their wedding. “It was fun last Saturday,” said Debbie. “We were all here working and we were joking with each other, saying, ‘I know where you were 15 years ago.’ “ Douglas has an […]