Lucy Ann Lance Show

Impossible Is Nothing

admin — Tue, 07 Sep 2010 15:16:25 +0000

Take a good look at the shirt Brock Mealer is wearing. He is the young man who was told he only had a one percent chance of ever walking again after being paralyzed in a car accident that killed his father and his brother’s girlfriend. At the University of Michigan’s home opener this past weekend Brock walked across the Michigan Field flanked by his brothers Blake and Elliott (who plays for Michigan), and their mom right behind.

Impossible is nothing.

Sometimes it’s the right attitude that gets you where you want to be. For Brock the inspiration came from UM Football Coach Rich Rodriguez, who told him he could lead the Michigan team out of the tunnel at the University of Connecticut game if he did so of his own accord. No wheelchair. Just a couple of walking canes and a can-do attitude. Since last October he’s been working daily with the UM Strength & Conditioning staff to strengthen his muscles, hoping they would support him in reaching his goal. Perhaps, though, it was what is between his ears more than anything else that helped him achieve it. He believed he could do it. Impossible is nothing.

Since the start of last year’s abysmal season Coach Rodriguez has been asking Michigan fans to be “All In For Michigan.” Could they believe in a team that is struggling? Would they show their support in the worst of times? That is the test of a true fan. Impossible is nothing.

When Coach Rodriguez arrived on the Michigan campus back in 2008, there were many Michigan diehards who felt that he didn’t seem to understand the Michigan mystique, that he didn’t embrace the traditions of the past, and that he had no appreciation for the Yosts, the Canhams, and the Bos who came before him and made this a great program. Historical books given to him by one person close to the program went un-thanked and presumably un-read. How could he possibly become a Michigan man?

Perhaps what most of us failed to realize then was that Coach Rodriguez came here with a singular drive to win, a mission to succeed, and that he had to carve out a new era for Michigan football in his own way. He certainly was filling some big adidas (or was it Nike then?) shoes, but the imprint he wanted to leave as he walked in them had to be his own. What he needed to help him and the team succeed was to have the fans all in for Michigan as well. Impossible is nothing.

A team isn’t there to lift up fans; the fans and their exhuberance should be lifting up that team. Maybe, just maybe, the fans failed Coach Rodriguez and his team by not standing by them in the worst of times. Life is best when you embrace it to the fullest, and you are supportive and motivating to those around you. We all have a choice: just go through the motions of approaching life half-heartedly, or embrace each day with spirit and gusto. Impossible is nothing.

Are you all in?

To see Brock walking, click this YouTube link showing him being coached by Michigan Strength & Conditioning Coach Mike Barwis: http://www.youtube.com/watch?v=qBef_uBeYt4&feature=sub. For more about the Mealor Family and their tragedy, click this link to an ESPN video documenting their story: http://espn.go.com/video/clip?id=4537842

Lucy Ann Lance & her business partner, Dean Erskine, join Doug Karsch, Jim Brandstatter, & Frank Beckmann for the Michigan FanFest Tailgate Show for each of the home UM Football games again this season on the Michigan Football Network produced by University of Michigan Athletics & IMG College (flagship station WOMC 104.3 FM.) Look for us on the big stage at the Pioneer High School lot at the corner of Main & Stadium.

Healthy Tailgating on a Dime

admin — Sun, 05 Sep 2010 12:46:34 +0000

Tailgating on a Dime

It’s tailgate time! You don’t have to break the bank (or your waistline) to host a superb tailgate party. Our tailgate recipes offer up lower calorie versions of typically indulgent tailgate foods at a value you can’t beat!

Don’t Sideline Food Safety

An average sports fan participates in five tailgate parties during football season. Many of these tailgaters take unnecessary food-poisoning risks. Follow these tips to keep your tailgate foods safe and your guests healthy.

Keep cold foods cold. Chill are to be served cold before you put them in the cooler. Don’t use a cooler that’s too large; remember a full cooler will keep foods cold longer.
Carefully package raw meat. Put it in the bottom of the cooler to avoid drips and cross-contamination (better yet, store raw meats in a separate cooler).
Pack coolers just before you leave for the game, and use ice packs and or ice to maintain temperatures at or below 40 degrees. Place a thermometer in your cooler to check cooler temperatures.
Keep coolers out of the sun! Place the cooler in the shade of a tree, your vehicle or a tent.
Don’t forget the waterless hand sanitizer or moistened anti-bacterial hand wipes.
For cooked foods, bring a meat thermometer to ensure that burgers and brats are cooked to 160 degrees and chicken breasts to 170 degrees.
Put leftovers back into cold coolers as soon as possible. Discard any perishable foods that were left out for and hour or more.
Do not leave food unrefrigerated for more than two hours. In hot weather (80 degrees or above), the time limit is one hour. Don’t allow foods to sit in direct sunlight.

Terrific Tailgate Recipes

Layered Mexican Dip

Serves: 16

Ingredients:

1 can (16 oz.) fat free or vegetarian refried beans

1 pkg. Meijer light cream cheese, softened

1 tbsp reduced sodium taco seasoning mix

1 cup Meijer chunky salsa

1 cup shredded lettuce

1 cup Kraft shredded 2% milk cheddar cheese

3 each green onions, chopped

2 tbsp Meijer sliced black olives

Optional: 1 Cup diced avocado

Directions:

Spread refried beans onto bottom of pie plate or quiche dish.
Mix cream cheese and seasoning mix until well blended; spread on top of refried beans.
Layer remaining ingredients over cream cheese mixture; cover.
Refrigerate until chilled (at least 2 hours). Garnish with diced avocado if desired and serve with Meijer tortilla chips.

Nutrition Information (per serving, about 1/3 cup of dip): Calories 70, Total Fat 3.5g, Saturated Fat 2g, Cholesterol 11mg, Sodium 247 mg, Carbohydrates 6g, Fiber 2g, Protein 4g

Recipe source: meijermealbox.com

Tasty Turkey Chili

Serves 8

Ingredients:

1 cup bell pepper, diced

1 medium sweet onion, diced

1 lb ground turkey

1 pkg. Meijer chili seasoning mix

2 cups Meijer frozen corn

1 can (28 oz.) Meijer diced tomatoes

1 can (15.25 oz.) Bush’s reduced sodium black beans

1 cup water

Directions:

Brown Turkey, onion and bell pepper in a large saucepan over medium heat, and cook until turkey is browned evenly.
2. Mix in undrained can of black beans, diced tomatoes and corn. Season with Meijer Chili Seasoning. Add water.
3. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add more water if you want more liquid.

Nutrition Information (per serving): Calories 390, Fat 9g, Saturated Fat 2g, Cholesterol 58mg, Sodium 211mg, Carbohydrate 49g, Fiber 12g, Protein 30g.

Grilled Tequila Lime Chicken

Serves 6

Ingredients:

½ cup gold tequila

1 cup freshly squeezed lime juice (about 5 limes)

½ cup Meijer orange juice

1 tbsp. McCormick chili powder

1 tbsp. minced fresh jalapeno pepper (1 pepper seeded)

1 tbsp. minced fresh garlic (3 cloves)

1/2 tsp. sea salt (or to taste)

1 tsp. freshly ground black pepper

6 pieces (about 1-1/2 to 2 pounds) boneless, skinless chicken breasts

Directions:

1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt and pepper in a large resealable plastic bag. Add the chicken breasts. Refrigerate overnight and transport to tailgate party on ice to keep cold.

2. Coat grill rack with non-stick pan spray and pre-heat grill to medium-high heat.

3. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and place on grill for 5 minutes. (Discard bag with leftover marinade.)

3. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes before serving.

Nutrition Information (per serving): Calories 226, Fat 8.5g, Saturated Fat 2g, Cholesterol 87mg, Sodium 242mg, Carbohydrate 6g, Fiber 0g, Protein 31g.

Also check-out www.meijermealbox.com/healthyliving for more great recipes from Tina Miller and the other Healthy Living Advisors from Meijer.

Lucy Ann Lance Business Insider: August 30-September 3, 2010

admin — Fri, 03 Sep 2010 15:18:47 +0000

Note: If you are searching for regular content such as, the Chamber Reports, re:New Michigan, Wellness Wednesday, Book Talk, and other weekly interviews, please click “Featured Contributors.” Each regular contributor has its own page on our site.

Friday, September 3

Bryant Stuckey, Owner of Decadent Delight – A 21st birthday party nets a Hollywood celebrity client for an Ann Arbor baker.

MIchael Hozern, Schott Foundation - Report highlights huge gap in graduation rates between black males and white males.

Thursday, September 2

Rich Rodriguez, University of Michigan Football Coach – Coach Rodriguez talks about his team, the new Big 10 divisions, the pivotal season ahead, and the remarkable recovery of Brock Mealer.

Click & listen here:

Wednesday, September 1

Mary Ann Markowitz, Regional Administrator of the SBA, Region 5 (on phone); and Steve Feinman, District Director, Michigan SCORE (in studio) - Procurement Matchmaking: How businesses can access federal contracts from the U.S. Government.

Click & listen here:

Howard Bunsis, Treasurer of the EMU-AAUP – The EMU faculty union and administration both made concessions to reach a tentative contract.

Click & listen here:

Tuesday, August 31

Peter O’Neil, Audio Engineer for University of Michigan Football Games / TEL Systems (Thalner Electronics Lab) – University of Michigan is rededicating its newly-expanded stadium, along with enhanced audio.

Click & listen here:

Monday, August 30

Dr. David Canter, Executive Director of the North Campus Research Center (NCRC)

The University of Michigan’s purchase of the former Pfizer site on Ann Arbor’s north side includes four parcels of land, 30 buildings, and 2 million square feet of lab facilities and administrative space. Dr. Canter, the former head of Pfizer’s pharmaceutical research operation, is now leading the NCRC’s use by University of Michigan researchers and private-sector partners.

Click & listen here:

Lucy Ann Lance Business Insider: August 23-27, 2010

admin — Fri, 03 Sep 2010 14:58:43 +0000

Thursday, August 26, 2010

David Jesse, AnnArbor.com: “EMU Contract Talks” – The current contract between EMU and its faculty ends at the start of the school year, and both sides agree they are far apart. Raises, health benefits, and student enrollment are all factors this year.

Amanda Uhle, 826Michigan: “8.26 on 8/26 for 826″ – Unique fundraising campaign to help local literacy efforts today.

Wednesday, August 25, 2010

Marsha Chamberlin, President/CEO of the Ann Arbor Art Center: Reveal! – The “reveal” of an original mural painted on the back of the Grizzly Peak Brewing Company.

Tuesday, August 24, 2010

Dr. Diana Tores-Burgos, Director of Washtenaw County Public Health Department – The West Nile virus.

Mandy Grewel, Pittsfield Township Supervisor – What Costco brings to Pittsfield Township; and the West Nile virus hits Pittsfield Township.

Monday, August 23, 2010

Judy McGovern, Ann Arbor Observer: Other People’s Money – How Broadway Village cost the state pension fund.

The Lucy Ann Lance Show on 1290 WLBY – Saturday, August 28, 2010

admin — Sat, 28 Aug 2010 22:42:45 +0000

9 AM-10 AM:

Linda & Joe Tesar, along with their boys,
Cal & Gabe

Ann Arbor Family’s Home Scene of ‘Scream 4′: Meet the Tesars - What’s it like to loan your home to a movie production? The Tesar family, dad Joe, mom Linda, and brothers Cal & Gabe, share the experience of what happened to their lives and remodeled 1910 home when ‘Scream 4′ came to Ann Arbor.

Deb Kern, Humane Society of Huron Valley, & LAL Show’s Dean Erskine - Each week we introduce you to a sweet furry friend to call your own. This week meet Trina, a 7 year-old Boxer Hound. Check out the picture here: http://lucyannlance.com/?page_id=644

Dave Askins, Editor of AnnArborChronicle.com - Public Art – An encounter with a humanoid creature in downtown Ann Arbor http://annarborchronicle.com/2010/08/27/second-liberty-2/; Rabhi/Fried Recount - After losing his bid for a seat on the Washtenaw County Board of Commissioners to Yusef Rabhi by one vote, Mike Fried called for a recount. Dave Askins was there as the Board of Examiners reviewed the ballotsand reports on what happened http://annarborchronicle.com/2010/08/26/rabhi-prevails-on-recount/;

Book Talk with the UM Press’ Heather Newman – Each week Heather shares with us a book published by the University of Michigan Press. This week’s featured book is “Michigan’s Upper Peninsula Almanac”. Under the “Featured Contributors” link you can access all of the Book Talk podcasts separately.

10 AM-11 AM :

Tina Miller, R.D./Meijer Healthy Living Advisor - Tantalizing Tomatoes - When they are homegrown, they are even better! Tina explains how to select, store, and even freeze these delectable globes that are packed with nutrition. In addition, visit Tina’s Healthy Living page on our site to access earlier podcasts, as well as her blog which includes great recipes each week here: http://lucyannlance.com/?page_id=637

David Lorenz, Travel Michigan - Labor Day Adventures: Before you send off the kids to school, why not make a memorable family trip to one of these Labor Day destinations. (Click audio link below to hear our conversation. You can also get right to our audio segment with Dave on our separate podcast page for our conversations here: http://lucyannlance.com/?page_id=704)

Stefanie Murray, Community Director of AnnArbor.com - Who Rules the Road?: A professional mountain biker is seriously injured after a hit-and-run accident prompting many to question how bikers, pedestrians, and automobiles can safely co-exist on our roadways. http://www.annarbor.com/news/dexter/hit-and-run-driver-seriously-injures-bike-rider-near-dexter/index.php

State Party Convention Weekend: Dean Erskine & Lucy Ann discuss Virg Bernero’s pick for Lt. Governor on the Democratic ticket and how the nomination is playing out in the party.

11 AM-12 PM:

Taylor Bond, CEO of Children’s Orchard – This Saline resident and multi-company owner talks about marketing and branding a business, and how important it is to get out into the community to sell yourself. Children’s Orchard, now in its 30th year, is the nation’s first franchise of gently-used and new name- brand children’s items. The company is hosting a Family Expo at the Washtenaw Farm Council Grounds on Saturday, September 25 to provide businesses with the opportunity to makle a personal connection with local families. Call 734.994.9199 and talk with Jennifer Fields for more info, or email jfields@childorch.com.

Dr. Todd Roberts, Superintendent of the Ann Arbor Public Schools - Shocked, is how many people describe the feeling they had when it was announced that Ann Arbor’s Superintendent of Schools had turned in his resignation. Dr. Roberts tells us that his decision to move back to his home state of North Carolina was driven by a need to be closer to his and his wife’s parents. We discuss the pending move, the search for his replacement, and school budget issues.

Homegrown Tomatoes!

admin — Sat, 28 Aug 2010 15:47:51 +0000

Tina Miller, MS RD Meijer Healthy Living Advisor
www.meijer.mealbox.com/healthy-living

Tomato Selection and Storage

Select tomatoes that are deep red, round, full and feel heavy for their size, with taut skin, not shriveled and free of bruises or blemishes. You should smell a fresh tomato aroma at the stem end. The skin should be taut and not shriveled.

Tomatoes are best at room temperature. Store your fresh ripe tomatoes in a cool, dark place, stem-side down, and use within one week. Refrigeration significantly decreases the tomato’s flavor and can cause a mealy texture. Only refrigerate very ripe tomatoes and remove them from the refrigerator one hour before serving for best flavor.

Green tomatoes can be wrapped in newspaper and stored in a cool area for up to two to four weeks. Check frequently to determine level of ripeness.

Freezing Tomatoes

Freezing tomatoes is easy and the flavor and texture are better than canning. To freeze, rinse and dry thoroughly. Place in Zip-lock plastic bags and squeeze out all the air (or use a straw to suck out air). It is not necessary to peel or blanche tomatoes prior to freezing. Once thawed, the skins will easily slip off. Frozen tomatoes are great for cooked dishes all year long.

Tomato Nutrition

Tomatoes are naturally low in calories and sodium. One medium tomato provides 25 calories, 5g Carbohydrate, 1g Fiber, and only 20mg sodium. The tomato is also an excellent source of:

Lycopene: An antioxidant that helps reduce risk for prostate, pancreatic and colon cancer. The addition of a little fat, like olive oil, or cooking tomatoes improves the absorption of lycopene.

Vitamin A: Essential for good vision, healthy skin, immune health, cell growth and repair, and even bone health!

Vitamin C: Fights infections, essential for connective tissues-collagen in skin, bones, gums and teeth, and a powerful antioxidant that protects cells and reduces risk for chronic disease.

Vitamin K: This vitamin plays an important role in normal blood clotting and in bone health.

Greek Tomato Cucumber Salad

Serves: 8-10

Ingredients

1 cup grape tomatoes, halved (or 1 Cup large dice fresh tomatoes)

1 English cucumber, sliced

1 small red onion, sliced thin

1 5-oz. can sliced ripe olives, drained

1/3 cup Greek salad dressing (Kraft, Hot Rod Bob’s, or your favorite)

1/2 cup crumbled feta cheese

1 Tbls chopped fresh dill

Directions

In a large mixing bowl, combine all ingredients and gently mix well.
Cover and refrigerate for one hour. Serve chilled

Nutrition Information (per serving): Calories 85, Fat 7g, Cholesterol 7mg, Sodium 193mg, Carbohydrate 4g, Fiber 2g, Protein 2g.

Cheese-Topped Grilled Tomatoes

Serves 4

Ingredients

4 Plum or Small Vine-Ripe Tomatoes, cut lengthwise in half

1/4 Cup Kraft Light Zesty Italian Dressing

1/2 Cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 tbsp. Kraft Grated Parmesan Cheese

1 tbsp. Chopped Fresh Herbs (basil, chives and/or parsley)

Directions

1. Heat grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Top with dressing and cheeses. Place pan on grate of grill; close lid.

2. Grill 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned.

3. Sprinkle with herbs.

Nutrition Information (per serving): Calories 80, Fat 5g, Cholesterol 10mg, Sodium 410mg, Carbohydrates 4g, Fiber 2g, Protein 2g

Sue’s Gazpacho

Serves 8

Ingredients

1 Can Reduced Sodium Tomato Juice (46 oz.)

2 Cups Chopped Peeled Tomatoes

1 Cup Green Bell Peppers, finely chopped

1 Cup Hot House Cucumbers, seeded and finely chopped

1 Cup Celery, finely chopped

1/2 Cup Onion, finely chopped

2 tbsp. Red Wine Vinegar

1 tbsp. Meijer Canola Oil

1 tbsp. Fresh Lemon Juice

2 tbsp. Parsley, chopped

1 tsp. Salt

1/2 tsp. Ground Black Pepper

1 tsp. Worcestershire Sauce

To Taste Hot Sauce

Optional:

As Desired Sour Cream (topping)

As Desired Avocado, sliced (topping)

8 Ready-to-eat Shrimp (topping)

Directions:

1. For the gazpacho, in a large bowl combine tomato juice, tomatoes, bell peppers, cucumbers, celery and onion; mix well. Set aside.

2. For the dressing, in a small bowl combine vinegar, oil, lemon juice, parsley, salt, pepper, Worcestershire and hot sauce to taste. Whisk vinegar mixture into gazpacho.

3. Ladle one-third of gazpacho mixture into a blender. Pulse for 30 seconds. Mixture should be chunky. Pour into large container. Repeat with remaining gazpacho mixture. Cover and chill for several hours.

4. Pour gazpacho into serving bowls or glasses and serve with dollop of sour cream, avocado slice and one shrimp.

Recipe Source: Sue Chef, www.meijermealbox.com

Asiago and Tomato Bruschetta

Serves 4

Ingredients

1 tsp. capers

1 large Roma tomato, cored and finely diced (1 cup)

2 tsp. Meijer olive oil

1 roasted red pepper, drained and finely diced (about 1/2 cup)

1 shallot, minced

1/2 cup shredded Asiago cheese or Italian Blend cheese

4 slices Italian bread, toasted

Directions

1. Preheat broiler. Combine shallot, tomato, red pepper, capers and olive oil in medium bowl. Divide among tops of bread slices. Sprinkle 2 tablespoons cheese over each.

2. Place on baking sheet. Place under broiler, 4 inches from heat; broil 1 to 2 minutes or until cheese melts.

Nutrition Information (per serving): Calories 155, Fat 7g, Cholesterol 13mg, Sodium 503mg, Carbohydrates 14g, Fiber 1g, Protein 8g

Recipe source: www.meijermealbox.com

The Lucy Ann Lance Show on 1290 WLBY – Saturday, August 21, 2010

admin — Sun, 22 Aug 2010 19:55:06 +0000

9 AM-10 AM:

Hero of the Week: Giuseppe Gottfried, 7 Year-Old Woodland Meadows First Grader; Parents Sonia & Andy Gottfried – Two years ago when he was just five, this Saline boy decided he wanted to help the troops. Since then he’s raised $1,315 for Operation Injured Soldiers and garnered the attention of the White House.

Deb Kern, Humane Society of Huron Valley, & LAL Show’s Dean Erskine - Each week we introduce you to a sweet furry friend to call your own. This week meet Amy, a 3 year-old grey Tiger Tabby. Check out the picture here: http://lucyannlance.com/?page_id=644

Mary Morgan, Publisher of AnnArborChronicle.com - The novel approach the City of Ann Arbor is taking to shore up its funding for specxial programs, such as the Ann Arbor Senior Center and Mack Pool. http://annarborchronicle.com/2010/08/16/shoring-up-the-ann-arbor-senior-center/ Also, an update from this week’s Ann Arbor Park Advisory Commission – why is the city putting out a call for “Request for Proposals” for Huron Hills Golf Course? http://annarborchronicle.com/2010/08/19/public-turns-out-to-support-huron-hills-golf/

Book Talk with the UM Press’ Heather Newman – Each week Heather shares with us a book published by the University of Michigan Press. Under the “Featured Contributors” link you can access all of the Book Talk podcasts separately.

10 AM-11 AM :

Tina Miller, R.D./Meijer Healthy Living Advisor - Back to School - Learn how to make creative, healthy school lunches that your kids will actually enjoy! In addition, visit Tina’s Healthy Living page on our site to access earlier podcasts, as well as her blog which includes great recipes each week.

David Lorenz, Travel Michigan - Dream Cruise - 16 miles of Pure Michigan love of cars this weekend along Woodward Avenue, and it all started thanks to a fundraiser for a soccer field in Ferndale. (Click audio link below to hear our conversation. You can also get right to our audio segment with Dave on our separate podcast page for our conversations here: http://lucyannlance.com/?page_id=704)

Stefanie Murray, Community Director of AnnArbor.com - Punk Week is invaded by a strange gang of out-of-towners who Bandemer Park neighbors say exhibited displays of public nakedness and sex in the northwest side Ann Arbor park. Stefanie explains who these people are and what’s behind this annual event. Read the story here and then click the audio link below to listen to our conversation: http://www.annarbor.com/news/eight-charged-with-resisting-officers-at-bandemere-park-remain-jailed/ (Click the link below to hear this hour’s segment. You can also go directly to the AnnArbor.com podcast page on our site here: http://lucyannlance.com/?page_id=1956)

Rich Retyi, University of Michigan Athletic Department – How the UM is Using Social Media

The University of Michigan Athetic Department is fast-becoming the leader and the best in engaging its fans via social media. Rich is the man behind the campaign and explains how they’re doing it.

11 AM-12 PM:

Veronica Wasserman, Licensing & Brand Manager for “Diary of A Wimpy Kid”, Abrams Publishing – Wimpy Kids Ice Treat Truck Coming to Ann Arbor
“Diary of A Wimpy Kid” books are a popular hit with the 8-12 year crowd, and now they can really enjoy the phenomenon at Borders Books this upcoming week.

Jacob A. Brown, KeepMichiganWorking.com – One Stop Place to Find Employment

Tired of hearing how hard it is to find work in Michigan, this local web designer created a site for the unemployed to easily find jobs.
Judy McGovern, Ann Arbor Observer – Other People’s Money: How Broadway Village Cost the State Pension Fund
Judy uncovers the twists and turns of a plot of land north of downtown Ann Arbor that was supposed to have been turned into a new downtown for the area known as “Lower Town.” It’s an interesting case study of howsome developments are funded today, and what happens to them when the economy tanks.

Lucy Ann Lance Business Insider: August 16-20, 2010

admin — Sun, 22 Aug 2010 19:11:58 +0000

Friday, August 20, 2010

Nick Hutchinson, Project Manager, City of Ann Arbor - Permeable Asphalt
Describing it similar to “rice crispy treats”, Hutchinson explains how Ann Arbor’s newly paved Sylvan Avenue is a cutting-edge, environmentally-friendly road utilizing permeable asphalt. That allows rainwater to pass through the road, where it is cleaned and stored until it can be absorbed into the ground.

Jacob A. Brown, KeepMichiganWorking.com – One Stop Place to Find Employment

Tired of hearing how hard it is to find work in Michigan, this local web designer created a site for the unemployed to easily find jobs.

Thursday, August 19, 2010

Rich Retyi, University of Michigan Athletic Department – How the UM is Using Social Media

The University of Michigan Athetic Department is fast-becoming the leader and the best in engaging its fans via social media. Rich is the man behind the campaign and explains how they’re doing it.

U.S. Congressman Mike Rogers – Combat Troops Pull Out of Iraq

Last U.S. combat brigade heads home. The war is over, so what’s next?

Wednesday, August 18, 2010

Al Fellhauer, McDonald’s Franchisee
His family owns three McDonald’s stretching down U.S.-23 from Ann Arbor to Monroe. After hearing our conversation with Paula Gardner of AnnArbor.com about The Lord Fox soon re-opening (podcast here: http://lucyannlance.com/?page_id=1960), Al calls with insight into the restaurant industry.

Kelly Peckens, UM Fullbright Program Advisor / UM International Institute – Department of State U.S. Student Fullbright Program
What’s behind the record number of Fullbright offers at the University of Michigan.

Tuesday, August 17, 2010

Shawn Wright, Crain’s Detroit Business – The Sale of Michigan’s Stadium Suites
After being marketed for three years, 63 of the 81 luxury suites inMichigan Stadium were leased for three, five or seven years as of Friday.

Rich Thompson, Thomas More Law Center – Arizona Immigration Law
Ann Arbor’s Thomas More Law Center is filing a brief in support of the State of Arizona’s right to enact a law to control immigration.

David Jesse, AnnArbor.com – Black-Only Field Trip: No Discipline for Principal
Dicken Principal Mike Madison will not be disciplined for a blacks-only field trip, despite the law being broken. Listen below and read Jesse’s article here: http://www.annarbor.com/news/dicken-investigation-report-released/

Todd Palmer, Owner of Diversified Industrial Staffing – Can’t Find People to Work for $30/Hour Jobs:
Todd Palmer says he wants to hire more than 60 positions that pay from $10-$30/hour, but can’t find anyone interested in working. Why? The answer may surprise you.

Monday, August 16

Oran Hesterman, President/CEO of Fair Food Network

Ann Arbor’s Fair Food Network is on the rebound after it’s original incarnation, a foundation, was depleted in the Madoff investment scandal. Since then, it has signed a contract with the U.S. Department of Agriculture to improve urban access to healthy food; secured a $3 million challenge grant from a New York group; and launched the Double-Up Food Bucks to encourage food stamp clients to buy fresh produce at farmer’s markets. Visit www.DoubleUpFoodBucks.org for more information.

Stewart Beal, Developer, Beal Group Construction, Development, and Management

Ypsilanti’s Thompson Block Receives States Tax Credits – Following an independent engineer’s report that the burned out Thompson Block building was in danger of falling down, word comes that Developer Steward Beal is going to get his state tax credits and renovation work is once again underway.

Back to School Lunches: Healthy & Creative

admin — Sat, 21 Aug 2010 14:42:32 +0000

Creative, Healthy School Lunch Tips:

1. Make It healthy
1. Include at least 3 of the 5 core foods:

i. Low-fat dairy: Milk, yogurt, cheese, cottage cheese, pudding made with fat free milk

ii. Meat and protein foods: lunch meats, leftover meats/poultry/fish from dinner, tuna, peanut butter, cheese, soy products such as tofu or veggie burgers

iii. Fruit: Fresh, canned in juice (water), dried, 100% juice, or frozen (to thaw by lunch time and keep lunch boxes chilled).

iv. Vegetables: Carrot, celery, cucumber, bell pepper, zucchini strips, grape/cherry tomatoes, lettuce for sandwiches or salads, soup in a thermos made with extra vegetables

v. Whole Grains: whole wheat breads, pita, tortillas, English muffins for sandwiches and other whole grains including whole wheat pasta, rice, cereals, crackers

Trade up: Check and compare the NuVal scores of foods – white bread has NuVal scores of about 21, while Whole Grain white breads have scores of about 33. Cheesy snack crackers have a score about 11, while Whole grain Goldfish have a NuVal score of 28.

Lunch Menu 1 ($2.54 per lunch): Pumpkin bread* Peanut Butter and Honey Sandwich

Sugar Snap Peas

Fresh Orange (cut into wedges)

Low-fat Milk

2. Make it Fun. Lunch time goes quickly, so make sure lunch time is enjoyable and easy to eat.
1. a. Pack foods that are easy to open and don’t require much cutting. Include fruit that is easy to peel or send cut fruit and vegetables.
2. b. Add a special treat: a note, small game riddle, cartoon, or write a quick note on a banana peel.
3. c. Have the kids help prepare their lunch.
4. d. Use fun pasta shapes for salads or cut sandwiches in to fun shapes.

Lunch Menu 2 ($2.14 per lunch): Whole Wheat English Muffin Pizza*

Green grapes

Yogurt cup with granola topping

100% Juice box

3. Make it Safe.
1. a. Always prepare lunches on clean work surfaces and with clean hands.
2. b. Keep cold foods cold with freezer gel packs and use insulated lunch boxes (pre-chill foods and the lunch box). Use frozen juice boxes and/or frozen yogurt tubes.
3. c. Keep hot foods hot using a thermos. Pre-heat the thermos: first fill with boiling water, allow to rest 1-3 minutes, empty water and fill with hot foods such as soup or stew.
4. d. Pack hand wipes or hand sanitizer gel.

Lunch Menu 3 ($2.26 per lunch): Very Veggie Soup*

Whole Grain Goldfish

2% Milk Cheese Sticks

Fruit Cup

Fat Free Milk

4. Make it Budget Wise.

a. Resist the individually packaged foods – these cost more, sometime a lot more! Buy snack size zipper-lock bags and create your own snack packs of healthier chips, cookies, trail mix, etc.

i. To teach portion control, have your kids create their own 100 calorie packs. Look up portion sizes and calorie counts on Nutrition Facts labels and online.

b. Purchase foods in bulk when it makes sense – don’t “overbuy” perishable foods that may spoil before you can use.
c. Plan menus and take advantage of sale items when planning. Clip and use coupons.
d. Pack the right amount of food: Pack too little food and your child will buy foods at the school café to supplement lunch; Pack too much food and uneaten food will go to waste.

Lunch Menu 4 ($2.72 per lunch): Chicken Veggie Pasta Salad*

Fresh Pear

Short Cut Homemade Chocolate Chip Cookie*

Chocolate Low fat Milk

5. Make it Sustainable: Sustainability studies by environmental groups estimate that each average school-age child who has mostly single serving packaged items in their lunch generates 67 pounds of waste each school year.

Use a BPA free plastic or stainless steel beverage bottle and thermos.
Pack lunches in reusable insulated lunch bags. Use more BPA free washable containers and fewer disposable plastic and paper bags.
Pack washable, reusable silverware and napkins.

Lunch Menu 5 ($1.56 per lunch): Cheesy Chicken Quesadillas* with Salsa

Simply Gogurt (freeze and use as ice pack)

Fresh Apple

2 mini candy bars

100% Juice box

Recipes:

Pumpkin Bread

Serves 12

Ingredients:

3 cups white whole wheat flour

1/4 cup ground flaxseed

2 tsp. Meijer baking powder

1 tsp. Meijer baking soda

1/2 tsp. Meijer salt

1 1/2 tsp. Pumpkin Pie Spice (or – 1 tsp. McCormick ground cinnamon, 1/2 tsp. McCormick ground nutmeg, 1/2 tsp. McCormick ground ginger)

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup Smart Balance Butter Blend (1 stick)

2 eggs

1 16-oz. can solid pack pumpkin

Optional: 1/2 cup dates – chopped, 3/4 cup chopped walnuts

Method:

1. Preheat oven to 350 degrees.

2. Spray a 9”x 5” loaf pan with pan spray (or 4 mini-loaf pans).

3. In a medium bowl, mix flours, flaxseed, baking powder, baking soda, salt and spices.

4. In a large mixing bowl, beat on medium speed margarine, eggs, pumpkin and then adding sugar last, beat until well blended.

5. Add flour mixture to pumpkin mixture and mix only until moistened. (Optional – stir in chopped dates and walnuts).

6. Spoon batter evenly into pan(s). Note: Lightly sprinkle raw batter with additional ground nuts if desired.

7. Bake approximately 50 to 60 minutes (about 40 minutes for mini-loaves); unit toothpick inserted in the center comes out clean. (If top of loaf browns to quickly, loosely cover with aluminum foil until baking is completed.)

8. Remove from oven and cool 10 minutes. Remove from baking pan and transfer to wire rack to cool completely.

Nutrition Information (per serving): Calories 295, Fat 8g, Cholesterol 0 mg, Carbohydrate 49g, Sodium 240 mg, Fiber 5g, Protein 7g.

English Muffin Pizzas

Serves 4

Ingredients

4 Whole Grain (whole wheat) English muffins, split

1/2 cup prepared pizza sauce

1 1/2 cups shredded 2% milk mozzarella cheese

1 cup lean ham, diced

Directions:

1. Preheat the oven to 375 degrees.

2. Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and diced ham.

3. Bake for 10 minutes in the preheated oven or until the cheese is melted and browned on the edges.

Nutrition Information (per serving): Calories 298, Fat 7.5g, Cholesterol 31 mg, Sodium 830 mg, Carbohydrate 31g, Fiber 3g, Protein 24g.

Very Veggie Soup

Serves 2

1 can (18.5 oz.) Campbell’s Select Harvest Light Soup

1 cup frozen mixed vegetables

Directions:

Heat soup and vegetables to a medium boil.
Pour into heated thermos and seal tightly.

Nutrition Information (per serving – will vary with soup variety): Calories 115, Fat 1g, Cholesterol 5mg, Sodium 480 mg, Carbohydrate 23g, Fiber 4g, Protein 3g.

Garden Pasta Salad

Serves 4

Ingredients

4 cups Barilla Pasta Plus Penne pasta, cooked

1 bag Meijer frozen Florentine Style Vegetables (broccoli, carrots, cauliflower), thawed

1 ½ cup cooked chicken, cut in bite size pieces (Meijer rotisserie chicken)

½ cup Wishbone light ranch dressing

Directions

Cook pasta according to package directions. Drain and rinse pasta in cold water.
Add to vegetables and chicken to pasta.
Pour salad dressing over pasta mixture; toss to coat.
Refrigerate until ready to serve.

Nutrition Information (per serving): Calories 360, Fat 9g fat, Cholesterol 49 mg, Sodium 373 mg, Carbohydrate 45g, Fiber 7g, Protein 25g.

Shortcut Chocolate Chip Cookies

1 17.5 oz. pkg. Betty Crocker Oatmeal Chocolate Chip cookie mix

1/4 cup ground flax seed

1 egg

1 stick (1/2 cup) Smart Balance Butter Blend

Directions:

Pre-heat oven to 375 degrees.
In medium bowl, stir cookie mix, flax seed, butter and egg until soft dough forms.
Line baking sheet with parchment baking paper (if desired) and drop dough by rounded tablespoons onto cookie sheet.
Bake 10-12 minutes, until lightly browned.
Remove from oven and cool completely.

Cheesy Chicken Quesadillas

Serves 4

Ingredients

2 cups diced cooked chicken (canned or Meijer rotisserie)

1/2 cup 2% milk reduced fat Mexican blend cheese

2 tbls chopped red onion

2 tsp 40% less sodium Old El Paso Taco Seasoning Mix

1 1/2 tbls chopped fresh cilantro (or 1/2 tsp. McCormick dried cilantro flakes)

4 6-inch Meijer whole grain tortilla shells

Salsa (1/4 cup per person)

Directions

Preheat oven to 450 degrees.
In a medium bowl mix together chicken, cheese, onion, taco seasoning and cilantro.
Place 2 tortillas on a baking sheet, spread chicken mixture evenly over the tortillas.
Top each with another tortilla and press down gently.
Bake 8 minutes or until cheese is melted.
Serve with salsa.

Nutrition Information (per serving): Calories 260, Fat 8g, Cholesterol 45 mg, Sodium 580mg, Carbohydrate 25g, Fiber 2g, Protein 22g.

More Great Lunch Options

Turkey Sandwich Kabobs

Makes 2 Kabobs

2 slices of toasted whole wheat bread 1 slice Markets of Meijer turkey breast deli meat 1 slice of Kraft 2% Milk cheese

1 cucumber slice or baby spinach leaf 2 craft sticks or popsicle sticks

Directions

Remove crust from toast and cut into 4 inch squares. Fold turkey and cheese into a square.
Start layering on a craft stick or popsicle stick a square of toast, then turkey, cheese and cucumber. Repeat layers.
Pack into resealable baggie in lunchbox. Serve with a side of low fat ranch dressing for dipping. Don’t forget to pack an ice pack into the bag to keep everything chilled.

Nutrition Information (per serving): Calories: 102, Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 9mg, Sodium: 441mg, Total Carbohydrate: 13g, Dietary Fiber: 2g, Protein: 7g

Pizza Roll-Up

Makes 1 serving.

1 Meijer 8-inch whole-wheat flour tortilla

2 Tbsp. prepared pizza sauce

12 leaves baby spinach

3 Tbsp. Meijer shredded part-skim mozzarella cheese

Directions

Place tortilla on a plate and spread pizza sauce over it.
Top with an even layer of spinach and sprinkle cheese on top.
Microwave on high until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired.

Or serve with: ½ cup cucumber spears and ½ cup cauliflower florets with low-fat ranch dressing, 1 cup watermelon pieces, 6 chocolate wafer cookies.

Nutrition information: Calories 419, Total Fat 11g, Saturated Fat 2g, Cholesterol 14mg, Sodium 679mg, Total Carbohydrate 65g, Dietary Fiber 6g, Protein 6g. Adapted from: Eating Well.

Also visit www.meijermealbox.com/healthy-living for more great recipes!

The Lucy Ann Lance Show on 1290 WLBY – Saturday, August 14, 2010

admin — Sun, 15 Aug 2010 19:08:12 +0000

9 AM-10 AM:

Patricia Denig, Director of Planning & Operations for ETCS (Employment Training & Community Services); Joe Dulin, Community Action Board Member/former Principal of Roberto Clemente School - Patricia Denig and Joe Dulin talk about the importance of the Third Annual Community Day sponsored by ETCS to showcase different sources of help, including the County Foreclosure Program, Head Start, Job Training, and more.

Deb Kern, Humane Society of Huron Valley, & LAL Show’s Dean Erskine - Each week we introduce you to a sweet furry friend to call your own. This week meet Lucy the Cat, who loves to have her chin scratched! Check out the picture here: http://lucyannlance.com/?page_id=644

Mary Morgan, Publisher of AnnArborChronicle.com - The Resignation of Ann Arbor Public Schools Superintendent Todd Roberts http://annarborchronicle.com/2010/08/13/ann-arbor-schools-superintendent-resigns/; Ann Arbor District Library Board Election generates interest and candidates to run, http://annarborchronicle.com/2010/08/12/library-board-candidates-meet-with-staff/; Banning the felony box from County job applications, http://annarborchronicle.com/2010/08/08/no-more-felony-box-on-county-job-forms/; When is a hate crime a hate crime?. (Links go to the accompanying print pieces posted in the Chronicle. Click audio link below to hear our conversation. You can also get right to our audio segment with Mary on our separate podcast page for the Chronicle conversations here: http://lucyannlance.com/?page_id=722.)

10 AM-11 AM :

Tina Miller, R.D./Meijer Healthy Living Advisor - Fill Up On Fiber! - We all know how important fiber is to our diet and good gut health, but Tina also tells us how to avoid the less pleasant aspects to eating fiber. Click audio link below to hear our conversation. You can also get right to our audio segment with Tina on our separate podcast page for our Healthy Living conversations here: http://lucyannlance.com/?page_id=637 On that page you’ll also be able to find Tina’s blog complete with this week’s Watermelon Recipes!)

David Lorenz, Travel Michigan - Pure Michigan Campaign Gets National Recognition – From the front page of USA Today to the Today Show, Michigan’s effort to brand the state is turning heads. (Click audio link below to hear our conversation. You can also get right to our audio segment with Dave on our separate podcast page for our conversations here: http://lucyannlance.com/?page_id=704)

Stefanie Murray, Community Director of AnnArbor.com - Flooding in Ann Arbor; Downtown Jewelry Heist http://www.annarbor.com/news/ann-arbor-police-turn-to-public-for-help-in-robbery-investigation/; The Tale of Two Bridges (From Lansdowne to Stadium) http://www.annarbor.com/neighborhoods/ann-arbor-west/residents-launch-campaign-to-save-lansdowne-bridge/; and Federal Money to Pay for Bike Lanes, http://www.annarbor.com/news/ann-arbor-to-add-bicycle-lanes-with-federal-stimulus-funds/. (Click the link below to hear this hour’s segment. You can also go directly to the AnnArbor.com podcast page on our site here: http://lucyannlance.com/?page_id=1956)

11 AM-12 PM:

David Jesse, AnnArbor.com – The Resignation of Ann Arbor Public Schools’ Superintendent Todd Roberts: The AAPS district was rocked with the announcement of Dr. Roberts’ resignation this week. It came just weeks before school starts and just days after the deadline to run for Ann Arbor School Board passed with only incumbents now running. What’s behind the departure? Listen to our conversation below by clicking the link, and read David’s article here: http://www.annarbor.com/news/ann-arbor-school-board-faces-tough-task-of-finding-a-new-superintendent-to-replace-roberts/

Garrett & Erich Schmaler (or is it Eric & Garrett?),
our Heroes of the Week, along with Kate Von Ritter
and Jenni Hawes of St. Joseph Mercy Hospice

Hero of the Week: Garret & Erich Schmaler, Volunteers for St. Joseph Mercy Hospice / Juniors at Dexter High School are joined by St. Joseph Mercy Hospice’s Volunteer Coordinator Jenni Hawes and Bereavement Coordinator Kate Von Ritter - Garrett and Erich serve as volunteers through St. Joseph Merxcy Hospice, lending a hand and cheerful demeanor to the residents of Saline Evangelical Home. These young men are an inspiration to all and our Heroes of the Week!

Pete Bigelow, AnnArbor.com Sports – Top Michigan Football Observations Through the First Week of Camp – Realizing we’re only weeks away from Michigan’s home opener against Connecticut, we realize it’s time to connect with Pete Bigelow and find out what’s in store for the Wolverines. Read his column here: http://www.annarbor.com/sports/um-football/top-5-michigan-football-observations-through-the-1st-week-of-camp/, and listen to our conversation by clicking the link below.