LaZeez International Market & Deli culls tastes and trinkets from across the globe to stock its store, deli, and restaurant with distinctive finds. In the Indian eatery, tandoor-style ovens unfurl to crown plates with marinated meats and naan bread as cauliflower, potatoes, and paneer mingle to forge a slate of meat-free dishes. A children's menu offers pint-size American dishes for hungry kids and picky founding fathers, and many dishes can be bundled to go from the in-house deli. The international market takes a more global approach by stocking grocery and gift items hailing from countries such as China, Greece, and Brazil to let shoppers bring their own piece of foreign flair home via unique spices, drinks, apparel, and incense.
Great Lakes Kiteboarding and its crew of master mariners specialize in converting everyday hydrophobes into Poseidon-punishing aquatic athletes. In a five-hour private lesson, nautical novices can strap a slab of fiberglass to their feet and master wind-riding fundamentals like launching from boat and beach, proper riding form, and self-rescue. Apprentices seeking the deepest secrets of ancient boarders are invited to study at one of Great Lake Kiteboarding’s weekend camps. Starting with ground training to keep too much land from lubbing onto the kites, students will spend a Saturday morning learning about equipment, wind windows, beach etiquette, and safety before hitting the waves to learn basics of riding and landing. After lunch, it’s back out on the water to learn advanced techniques like self-launching, changing direction, and riding the edge, with all of Sunday devoted to honing newfound skills on the water while instructors on WaveRunners play safety shepherd.
Chances are you've seen Marshall M. Fredericks' work and didn't even know it. Over the course of 70 years (1928-1998), Fredericks was commissioned to create enormous lifelike sculptures in public spaces across the country, including The Expanding Universe Fountain in Washington, DC and The Spirit of Detroit. His works were often lighthearted and whimsical, always imbued with a humanist spirit, but never lacking in gravitas. This museum on the Saginaw Valley State University campus is just a sampling of his vast repertoire, including a newly added sculpture garden with botanicals to complement and contrast the sculptures, including Fredericks' Night and Day fountain.
The first thing you notice about River Rock Cafe Inc is the posters—a pastiche of classic rock paraphernalia covers the long, narrow dining-room walls, an ever-expanding testament to owner Greg Kimbrue’s twin passions for music and art. Greg—whose original career ambition was to be a high-school art teacher—spent years assembling the vast collage with concert posters from his personal collection. The hodgepodge aesthetic spills onto the pool tables, which are similarly shellacked, and influences the jukebox that fills the dining room and sidewalk patio with classic-rock melodies until 2 a.m. Though the interior is decidedly retro, the building itself hails from an even earlier era—1869. Greg has preserved the space’s old tin ceilings, white oak floors, and narrow room, which proves an ideal venue for DJs, dancing, and post-dinner chorus lines three nights a week. When it comes to the food though, Greg goes for timeless American; hearty steaks, ribs, and fried fish pair with a robust cocktail and beer menu.
Third Street Station’s priority is introducing patrons to tasty sandwiches and coffees made from local products. Its menu overflows with 20 types of sandwiches that burst with Michigan-made cheeses and produce from Michigan farmers markets. The PBLT stacks traditional BLT ingredients on top of medium-sharp Pinconning cheese, and the Traverse City Cherry Festival salad sprinkles dried Traverse City cherries, toasted walnuts, and blue cheese crumbles on top of a bed of mixed greens with grilled chicken.
Third Street Station also brews fresh, Michigan-roasted coffees that make their way into cappuccinos and iced mochas. Patrons can enjoy the coffee drinks, sandwiches, and beer and wine outside on the patio during warmer months.
Owners Debra and Craig have built up for a diverse repertoire of skills in the natural health field, which they channel into their business, Alternative Health & Wellness. Since 1993, the pair has worked in health food stores and chiropractic offices, studied naturopathic health and homeopathy, and spent time learning the nuances of practicing massage, including using essential oils, herbs, color, sound, and music during sessions. While the versatile duo helps heal plenty of clients with their own hands, the center also houses more independent therapies, such as an infrared sauna, hothouse, and pink Himalayan salt room where patrons can absorb natural minerals and season their chicken.