You are cordially invited to attend the 38th Annual Copper Harbor Art in The Park in beautiful Copper Harbor. The event always falls on the 3rd weekend of August, this year Aug. 1 6-17, and is a juried art fair featuring fine arts and crafts. With more than 60 artists from around the midwest ...
DEAR DR. ROACH: My husband is 72 years old and on a waiting list for a hip replacement due to severe osteoarthritis. The surgeon he was referred to is quite young, has been performing anterior minimally invasive hip replacements for five years, and does about 250 per year. Originally we had ...
Dear Annie: When my daughter was little, I met with a potential employer who asked about my family. I told him I had a 2-year-old, and he said something I've never forgotten: His daughters were grown, and his greatest joy was talking with them as adults and realizing he had raised two amazing ...
Dear Annie: I am a 43-year-old woman with a 6-year-old daughter. Her father is 50. We were never in a serious relationship, just friends with benefits, until I became pregnant. At first, he wanted nothing to do with the baby and even pushed for an abortion. I chose to continue the pregnancy, ...
DEAR DR. ROACH: I have been diagnosed with mild sleep apnea. (No surprise there as symptoms were omnipresent.) CPAP machines seem incredibly uncomfortable. Are they the preferred gold standard even for mild sleep apnea? (I'm not even sure if "mild" is accurate since all sleep issues are ...
A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we finish the clams and corn with a small measure of crème fraîche (or whole-milk yogurt); the briny-sweet liquid released by the clams becomes a subtly creamy broth that’s as delicious as the clams themselves. Fennel perfumes the broth with anise-like notes. Scrub the clams well before cooking ...
