The renovated Sleeping Bear Inn in Glen Haven. A whimsical, woodland-inspired artist. Exploring dark skies in the Upper Peninsula. Here’s what our editors are loving this month.
This is a MyNorth.com exclusive. Want more? View our print subscription and digital subscription options.
Lissa’s Swooning Over:
Sleeping Bear Inn
This August, for the first time since 1972, the stately Sleeping Bear Inn in the Lake Michigan hamlet of Glen Haven will welcome guests. Inn keepers Maggie and Jeff Kato have been working feverishly—through government red tape and Covid shutdowns—to re-open the inn after they formed the nonprofit BEAR (Balancing Environment AND Rehabilitation) in 2018 and subsequently leased the structure from the National Park Service. Fifty-two years ago, the Park Service purchased the building for inclusion in Sleeping Bear Dunes National Lakeshore. After using it to house rangers for several years though, the government shuttered the building.
Three years ago, with the lease officially signed, the Katos and their friend and Construction General George MacEachern rolled up their sleeves and dug into the daunting task of restoring the structure that was built in 1865 to house resorters stepping off steamers at the pier just across the road. It’s been an epic journey for the team. Book one of eight rooms—six with views of shimmering Sleeping Bear Bay and two that look out on the dunes—and reap the rewards of the Katos’ and MacEachern’s hard work. Interested? Don’t dally. The rooms are going to go fast as the fluffy hot cakes once served here (and that Maggie will be flipping in the old kitchen once again).
Read Next: 10 Things You Didn’t Know About Sleeping Bear Inn
Photo by Balancing Environment And Rehabilitation
Meagan’s Swooning Over:
Roasted Cafe in Cadillac
As a writer who spends a lot of time on the road, I’m often on the lookout for a very particular kind of cafe. First, it’s helpful if it’s open past 3 p.m., which eliminates a majority of coffee shops and lunch cafes right off the bat. Second, while I enjoy the occasional adult beverage while I work, I want my on-the-go workspace to feel more like a coffee shop than a cocktail bar. (In other words, I don’t want to be that weirdo typing away on my laptop next to a dance floor or a third date that’s going a little too well for public view.) Third, I primarily drink tea, a beverage beloved the world over but often overlooked here, in our coffee-obsessed culture.
Imagine my delight, then, when I stumbled across Roasted Cafe, downtown Cadillac, while on a recent cross-state road trip. I came in for the hours (open until 6 p.m. on a Wednesday!) but lingered for the creative-worker-friendly ambiance (quiet conversations, no Jukebox) and the tea list, which included a delicious selection of quality loose-leaf options including a mellow, malty pu’er that exceeded expectations. My lunch—a chicken shawarma chef’s special—was flavorful and delicious. I had to get back on the road just as happy hour was getting rolling but grabbed a photo of the extensive list of signature cocktails for future reference. Next visit, they aren’t getting rid of me ‘til closing time.
Read Next: Under-the-Radar Adventure Town: Cadillac
Allison’s Swooning Over:
Cold Creek Arts
When a coworker recently told me about Cold Creek Arts, my woodland-creature-loving heart nearly burst. Artist Rachel Liebler is crafting whimsically wonderful porcelain ceramic pieces in her Beulah home studio, all inspired by her love of local flora and fauna. Think chickadee coffee mugs, dandelion candlestick holders, wild strawberry-studded plates and trillium trinket dishes. Rachel does small-batch releases of these one-of-a-kind treasures through her Etsy shop (ColdCreekArts), and her next update is slated for April. I can’t wait to see what kind of spring beauties she’s been dreaming up!
Read Next: Painter Lindy Bishop Celebrates Northern Michigan
Carly’s Swooning Over:
The Upper Peninsula Dark Sky Festival
I’m so excited to be heading up to the Keweenaw next month for this immersive astral festival that delves into the mysteries and science of the night sky. From northern lights lore to the methods behind a photographer’s best photos, guests get to hear from some of the most respected industry professionals fostering dark skies in the Midwest. Headquartered at the Keweenaw Mountain Lodge and the onsite Keweenaw Dark Sky Park in Copper Harbor, this year’s Upper Peninsula Dark Sky Festival runs from April 11–13 during the week of a new moon (skies will be at their darkest making for prime viewing conditions!). The three-day event includes speakers, guided hikes and dark sky viewing with experts like NASA Solar System Ambassador Dave Falkner and author Melissa Kaelin who leads the popular Facebook group Michigan Aurora Chasers. (I’ve never seen the northern lights before and crossing my fingers and toes that this is the weekend I finally do.) Good to know: Tickets are going fast, but Keweenaw Mountain Lodge is an excellent destination for stargazing and night sky viewing year-round.
Read Next: Copper Country is Calling: Find Your Perfect Keweenaw Peninsula Getaway
Photo by Chris Guibert
Photo by Visit Keweenaw
Photo by Chris Guibert
Cara’s Swooning Over:
Two-Ingredient Cookies
A friend who is the healthiest eater I know called me the other day, and the subject of baking came up: Had I heard of two-ingredient cookies?
I love my baked goods and don’t go for box mixes, mug cakes or anything that’s a cheap imitation of the real thing, so I was skeptical. But I tried them, and the two-ingredient cookie is legit—just almond flour and maple syrup. Verdict? Delicious.
So in this maple syrup season, snag a bottle of something local and whip up a batch of these chewy, macaron-like almond cookies to snack on with afternoon coffee or tea.
To make:
Use a fork to stir together 1 cup almond flour (not almond meal; your cookies will be too dry) with 5 Tablespoons maple syrup. For extra flavor, a cherry- or blueberry-infused syrup adds punch. I added a few drops of almond extract and some cinnamon to my dough, and it was perfect.
With oiled hands, form dough into six balls and flatten into rounds on a cookie sheet covered in parchment paper. (The flatter you make them, the crispier they will be.)
Bake for 10-12 minutes at 350 degrees on the center rack, until edges are slightly browned. Cool for 30 minutes before serving for best texture.