Pure Michigan Connect - Michigan's Travel and Tourism Blog

Pure Michigan Connect - Michigan's Travel and Tourism Blog

Upper Peninsula

Today’s guest blogger, Megan Emery, discusses her spontaneous trip throughout Michigan. Have you ever taken a spontaneous trip?
It was spontaneous and last minute, “I heard that highway whisper inside, are you ready to fly?” I left at 4 p.m. on a Friday, and the sun went down somewhere around Grayling. When I saw the lights of the Mackinaw Bridge ahead of me, I got excited. Once on the other side, I headed west on M-2 with Lake Michigan staying to my left for miles and miles. The tips of all the pine trees and smooth pane of water were highly visible under the moon. Anyone who has traveled north of Clare knows that the tops of the trees are different once you reach a certain latitude. My headlights also illuminated enough of the branches to my right to distinguish that they were changing color but I ached to see them in the day.

I settled into my hotel in Munising around midnight. Early in the morning I glanced out the window facing the hillside and saw the “annual blaze of glory” – the fiery oranges, raging reds and loud yellows and practically giggled with excitement. This was why I came.

I headed first towards Marquette. I ate breakfast of an omelet and toast with amazing homemade strawberry jam. I drank loose-leaf Jasmine tea as the sun came through the thin opaque shade to warm my table at the Sweetwater Café. I wandered down to the harbor to watch the locals winterize their boats. On my way back east, I stopped off at every road sign turn out for the beautiful sights. Somehow the pictures I took did not compare to the view before me when I moved my eyes away from the camera lens. At one of these turnouts, there were sand toys near a small overturned boat with a wet t-shirt cast over the side to dry. It was resting in the sun on the shores of Superior but there was no one to be found.

Back in Munising I ventured to Miner’s Castle part of the Pictured Rocks National Lakeshore and then visited a flurry of waterfalls. On the walk to Miner’s Falls someone ahead of me was building piles of rocks. They were all stacks of three and in all different sizes. It brought to heart the purity of the woods in the Upper Peninsula and the silly possibility of elves in the midst. Wagner Falls was hidden at the end of a short path through the woods, the creek bubbled over the rocks from the woods at a slight downward angle on the right, but ahead a true and wide falls fell. The sound was magnificent but nothing compared to what I would hear in Paradise the next afternoon.

I continued to a bed and breakfast in Engadine for the night. After attending church with my innkeepers I stopped my truck so many times for photos on the road to Newberry that I thought I might not get to Tahquamenon before the sun went down – I did. But that is for another day.

Megan Emery lives in Galesburg, Michigan. She is a Chippewa and a Spartan. She is proud to live in this beautiful state and visits new places as much as possible.

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Pure Michigan Apples

Taking a trip to a cider mill is a favorite activity for Michiganders each year. More than 20 million bushels of apples are harvested each year on 950 family-run farms spanning more than 37,000 acres. If you’ve ever had a glass of cider and wondered how exactly those apples become that delicious drink, here’s a quick primer of how cider is typically made:

 

  1. First, thousands of apples are picked. Red Delicious, Golden Delicious, Gala and Honey Crisp apples are some favorites in Michigan. About 4.4 pounds of apples are needed to make one liter of cider.
  2. The apples are then soaked in a mild Chlorine Dioxide solution to clean off any residue from the outside. This solution is very similar to water treatments used in city-water systems for drinking.
  3. Next, the apples are rinsed with water and chopped up or ground into small pieces. The result will be a mixture that looks almost like applesauce. The pieces are put onto special blankets or sheets that allow juice to run through them without letting the seeds, skin or pulp slip through.
  4. Then, a press places thousands of pounds of pressure on the blankets to extract the cider, which is collected into canisters.
  5. The cider may then be pasteurized, and then it is bottled for you to enjoy.

Every cider mill follows this process a little bit differently and  may use different combinations of apples, so be sure to check out the process in place at your favorite cider mill when you visit. Following are a number of historic mills from around the state that you can visit this fall. Visit michigan.org for more fall attractions around the state and other fun fall activities to enjoy.

The Historic Dexter Cider Mill near Ann Arbor is the oldest continuously operating cider mill in the state. Today the cider mill keeps its more than 120-year-old cider making tradition by using an oak rack press and blending 3 to 5 different locally grown apple varieties in every pressing. This mill was cited by “Hour Detroit” magazine as one of the 101 places to visit in the greater Detroit Metropolitan area.

The Franklin Cider Mill opened in 1837 as a gristmill and is located in the Franklin Historic District north of downtown Detroit. It has been pressing apples into cider since 1895, and today, all 21 varieties of apples used are hand picked fresh and 100 percent organic. For a special taste sensation, visit in late September for Honey Crisp cider. Take home apple pie, sugar-free apple pie or a bag full of the signature cinnamon spice donuts.

Yates Cider Mill in Rochester Hills has been water-powered since 1863 and presses 300 gallons of fresh blended apple cider per hour. Visitors can also indulge in fresh donuts, apple pies, fudge, apple crisp, jams and more. Yates earned the title of one of the best cider mills in the US by “Forbes Traveler.”

The Historic Parshallville Grist Mill & Cider Mill in Fenton sits nearby North Ore Creek. Built in 1869, the Grist Mill is a Michigan Historic Site. Enjoy fresh cider, donuts, caramel apples, pies and a variety of specialty food items and gifts. The mill is open seven days a week through November with entertainment on Sundays.

Uncle John’s Cider Mill in St. Johns began in the early 1900s when the mill was a cattle barn. Today it offers the sweet scents of cider and donuts. In September and October, explore the five-acre corn maze and straw bale maze, take a wagon ride, walk the nature trail, visit the pumpkin patch or try your hand at the fruit fling, an apple slingshot.

Blake Farms opened in 1946 and was the first “pick-your-own” orchard in Michigan. This Macomb County favorite located in Armada is perfect for a family outing with fresh pressed cider and donuts and a full slate of bakery items from which to choose. Kids can enjoy an animal farm, pony rides, a hayride or picking apples in the orchard with the family. Special attractions are the Haunted Barn and a corn maze.

North of Flint in Mt.Morris is Wolcott Orchards & Cider Mill.  The apple orchard was originally planted more than 100 years ago by the Wolcott family. Enjoy a completely natural cider product — undiluted, unfermented and unsweetened. Families can take a hayride in the orchard. Be sure to call ahead to order your favorite pies.

Sietsema Orchards & Cider Mill in Ada began in Grand Rapids in 1934. In 1995, it moved to its current location in Ada, where the fourth generation of the Sietsema family offers fresh produce, hayrides and plenty of orchards to pick your own apples.

Tucked away in Atwood is Friske Orchards, where three generations of the Friske family grows and harvests approximately 5.5 million pounds of fruit and produce annually. The business started in 1962 in Charlevoix and now offers more than 300 acres of orchards and produces more than 50,000 gallons of cider each year.

If you are taking a trip to the cider mill, let us know about your trip in the comments below. A bite of a Michigan apple is a taste of Pure Michigan.

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Photo credit - Samantha ElkinsThank you to Kari Shimmel for bringing us along on her first Mackinac Island Trip.

I have lived in Michigan now for almost 10 years and have heard of this magical place known as Mackinac Island but I had never been there. So this summer, my husband and I planned to hop a ferry and experience a place set back in time for a perfect weekend getaway.

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Heather Oysti returns home for the annual family and friends trip to Baraga State Park, where nostalgia reigns and life resets.

My childhood memories appear in a place where snow days are chronic, the lakes are Great and November 15 is practically a holiday. I am an authentic Yooper, born and raised in Ishpeming Township and three-quarters Finnish. I am proud to be from Michigan’s Upper Peninsula, so much so that my slips back into the native dialect simply remind me that I am a transplant in Chicagoland. I write now, days before a trip home, in anxious anticipation. This Yooper is going camping and I am ready for a reset.

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Photo Credit - Kristen Olson

Lake Michigan from Glen Haven

Thank you to Sharon Galley Sherrow for this lovely post expressing her love for Lake Michigan. It is something many of us can relate to.

I awakened last night to pounding waves and boisterous winds. It is a good sound, a reassuring sound. My beloved Lake Michigan reminded me once again that it can display as many moods as a maturing female. Last night it sounded like an angry teenager slamming her door, denied her demanded rights. Today that teenager has lost its rage, but still is dancing prettily with white caps lacing her song.

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