Human Trafficking Awareness Training
Well known anti-human-trafficking speaker, Heidi Wilt, will speak on human trafficking awareness, how to recognize it, and what to do about it, on Saturday, October 21, from 9 am to noon, at Salt Lutheran Church, 5475 Livernois in Troy. Only 50 spots are available and reservations for this event are strongly encouraged by calling 248/879-6400. There is no cost for this event ? coffee and a light snack will be provided. Wilt will talk about human trafficking, creating awareness and advocating for survivors of human trafficking of both labor and sex trafficking, what are the signs to look for and how to educate people about trafficking, and how to help those who are rescued for human trafficking. Currently, Michigan is one of the top five areas in the country for human trafficking. For more information, questions, and reservations, please call SALT Church at 248/879-6400. For interviews, please reach out to Heidi Wilt at True North To Freedom director@truenorthtofreedom.org.
Well known anti-human-trafficking speaker, Heidi Wilt, will speak on human trafficking awareness, how to recognize it, and what to do about it, on Saturday, October 21, from 9 am to noon, at Salt Lutheran Church, 5475 Livernois in Troy. Only 50 spots are available and reservations for this event are strongly encouraged by calling 248/879-6400. There is no cost for this event ? coffee and a light snack will be provided. Wilt will talk about human trafficking, creating awareness and advocating for survivors of human trafficking of both labor and sex trafficking, what are the signs to look for and how to educate people about trafficking, and how to help those who are rescued for human trafficking. Currently, Michigan is one of the top five areas in the country for human trafficking. For more information, questions, and reservations, please call SALT Church at 248/879-6400. For interviews, please reach out to Heidi Wilt at True North To Freedom director@truenorthtofreedom.org.
Jay Tower's Visits Westview Orchards
Jay Tower's Visits Westview Orchards
Jay Tower's Visits Westview Orchards
Fall cooking classes with the EggRollDiva
The EggRollDiva brings a new fall flavor to the Fox 2 kitchen and talks plans to host two upcoming cooking classes on Oct. 17 and 26.
The EggRollDiva brings a new fall flavor to the Fox 2 kitchen and talks plans to host two upcoming cooking classes on Oct. 17 and 26.
Vibes Detroit's top Halloween haunts in Metro Detroit
Chanel Nelson, curator of Vibes Detroit lists her top four Halloween activities in Clawson, Westland, and Detroit.
Chanel Nelson, curator of Vibes Detroit lists her top four Halloween activities in Clawson, Westland, and Detroit.
Fall finds at The Mall at Partridge Creek
New fall trends and sales at Partridge Creek.
New fall trends and sales at Partridge Creek.
Royal Oak's Alchemi share pointers on preserving fall vegetables
Chef Johnny Prep - owner and executive chef at Alchemi and Johnny?s Speakeasy in Royal Oak - shows the Nine crew how to do quick pickling.
Chef Johnny Prep - owner and executive chef at Alchemi and Johnny?s Speakeasy in Royal Oak - shows the Nine crew how to do quick pickling.
Blue Cross Blue Shield Michigan shares healthy recipes celebrating Hispanic Heritage Month
BCBSM dietitian offers delicious, healthy recipes celebrating Hispanic culture.
BCBSM dietitian offers delicious, healthy recipes celebrating Hispanic culture.
The Verdict: Pitbull ban reversed + Doxing at Harvard
Charlie Langton joins The Verdict to speak about current cases such as Grosse Point Shores reversing their ban on Pitbull's. Also, discussed is the public shaming that is going on at Harvard.
Charlie Langton joins The Verdict to speak about current cases such as Grosse Point Shores reversing their ban on Pitbull's. Also, discussed is the public shaming that is going on at Harvard.
Making gumbo with Louisiana Creole Gumbo
Stephanie Spencer from Louisiana Creole Gumbo shows us how to make gumbo for National Gumbo Day. For more, visit louisianacreolegumbo.com.
Stephanie Spencer from Louisiana Creole Gumbo shows us how to make gumbo for National Gumbo Day. For more, visit louisianacreolegumbo.com.
Paul Mecurio performing at Mark Ridley's Comedy Castle
Emmy and Peabody Award winning comedian, Paul Mecurio is taking the stage at Mark Ridley's Comedy Castle October 12th - 14th. Mecurio has appeared on The Late Show with Stephen Colbert, has his own specials on Comedy Central and HBO, and hosts his own podcast, "Inside Out with Paul Mecurio." For tickets, visit comedycastle.com.
Emmy and Peabody Award winning comedian, Paul Mecurio is taking the stage at Mark Ridley's Comedy Castle October 12th - 14th. Mecurio has appeared on The Late Show with Stephen Colbert, has his own specials on Comedy Central and HBO, and hosts his own podcast, "Inside Out with Paul Mecurio." For tickets, visit comedycastle.com.
Dearborn's Glass Academy hosting 15th annual Glass Pumpkin Harvest Fest Show and Sale
Dearborn's Glass Academy is hosting its 15th annual Glass Pumpkin Harvest Fest Show and Sale October 14th and 15th. For more, visit glassacademy.com.
Dearborn's Glass Academy is hosting its 15th annual Glass Pumpkin Harvest Fest Show and Sale October 14th and 15th. For more, visit glassacademy.com.
Delightful Donuts & Cupcakes stops by to make glazed doughnuts
Donut Recipe: ·▢ 1 ⅛ cup whole milk - warm ·▢ ¼ cup sugar ·▢ 2 ¼ teaspoons Instant Or Active Dry Yeast (one package) ·▢ 2 whole large eggs lightly beaten ·▢ 1 ¼ sticks unsalted butter, a total of 10 tablespoons Instructions To make the dough: 1. Warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes. 2. Add the beaten eggs and melted butter to the bowl and stir to combine. 3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes. 4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, but up to overnight. The goal is to get the dough cold enough to work with easily and have the butter solidify. To form the donuts: 1. Remove the dough from the fridge and roll it out on a lightly floured surface until it is ½ to ⅓ of an inch thick. Use a three-inch donut cutter to cut out the donuts. 2. Place the cut donuts and holes on a lightly greased baking sheet. 3. Repeat with the remaining dough. 4. Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking. To fry the donuts: 1. Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 ½ minutes per side. The donut holes will only take about 30 seconds per side. 2. Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it's fully covered) and enjoy right away. Glaze Recipe: ·▢ 4 cups powdered sugar ·▢ 2 tablespoons light corn syrup ·▢ 1 tablespoon honey ·▢ 1 teaspoon clear vanilla ·▢ 3 tablespoons hot water 1. Mix all ingredients in stand mixer at medium speed until no lumps remain. Make before you fry your donuts to poor over hot fried donuts
Donut Recipe: ·▢ 1 ⅛ cup whole milk - warm ·▢ ¼ cup sugar ·▢ 2 ¼ teaspoons Instant Or Active Dry Yeast (one package) ·▢ 2 whole large eggs lightly beaten ·▢ 1 ¼ sticks unsalted butter, a total of 10 tablespoons Instructions To make the dough: 1. Warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes. 2. Add the beaten eggs and melted butter to the bowl and stir to combine. 3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes. 4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, but up to overnight. The goal is to get the dough cold enough to work with easily and have the butter solidify. To form the donuts: 1. Remove the dough from the fridge and roll it out on a lightly floured surface until it is ½ to ⅓ of an inch thick. Use a three-inch donut cutter to cut out the donuts. 2. Place the cut donuts and holes on a lightly greased baking sheet. 3. Repeat with the remaining dough. 4. Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking. To fry the donuts: 1. Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 ½ minutes per side. The donut holes will only take about 30 seconds per side. 2. Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it's fully covered) and enjoy right away. Glaze Recipe: ·▢ 4 cups powdered sugar ·▢ 2 tablespoons light corn syrup ·▢ 1 tablespoon honey ·▢ 1 teaspoon clear vanilla ·▢ 3 tablespoons hot water 1. Mix all ingredients in stand mixer at medium speed until no lumps remain. Make before you fry your donuts to poor over hot fried donuts
The Weatherboys trick their friends into a real haunted asylum!
You'll never guess what they try to do halfway through Eloise!
You'll never guess what they try to do halfway through Eloise!
Wine Wednesday: Western Market
Chris Wiseman from Western Market showcases several wines from the store. Western Market is located on W. Nine Mile Road in Ferndale. For more, visit westernmkt.com.
Chris Wiseman from Western Market showcases several wines from the store. Western Market is located on W. Nine Mile Road in Ferndale. For more, visit westernmkt.com.
Man makes it his mission to interview and share the stories of WWII Combat Veterans
Rishi Sharma is on a mission to meet and interview all the WWII Combat Veterans of the Allied Countries. So far, the 25 year old has interviewed over 2,250 WWII combat veterans across all 50 states. You can watch all of Sharma's interviews on his YouTube channel, Remember WWII with Rishi Sharma. You can also contact him directly at (202) 315-8743 if you know of a veteran interested in sharing their story.
Rishi Sharma is on a mission to meet and interview all the WWII Combat Veterans of the Allied Countries. So far, the 25 year old has interviewed over 2,250 WWII combat veterans across all 50 states. You can watch all of Sharma's interviews on his YouTube channel, Remember WWII with Rishi Sharma. You can also contact him directly at (202) 315-8743 if you know of a veteran interested in sharing their story.
Greater Detroit Gem. Mineral and Fossil Show
Bob Ruby with the Michigan Mineralogical Society showcases some of the items featured at the 78th Greater Detroit Gem, Mineral and Fossil Show. The show runs from Friday, October 13th through Sunday, October 15th, at Macomb Community College South Campus/Expo Center. For more, visit michmin.org.
Bob Ruby with the Michigan Mineralogical Society showcases some of the items featured at the 78th Greater Detroit Gem, Mineral and Fossil Show. The show runs from Friday, October 13th through Sunday, October 15th, at Macomb Community College South Campus/Expo Center. For more, visit michmin.org.
Annabel’s & Co. Catering
Annabel’s & Co. Catering Making: ROASTED SQUASH (Acorn, Butternut or Pumkin) WITH TOASTED QUINOA, DATES & FRESH SAGE Ingredients 2-3 lb SQUASH (Acorn, Butternut or Pumkin) Kosher Salt and Fresh Ground Pepper 2 c quinoa 3 c water or broth 2 c pitted and julienned medjool dates 1/4 c small, torn sage leaves Olive oil for drizzling over squash 1 to 2 T balsamic vinegar or maple vinegar 1/3 c green pumpkin seeds 1/4 c pomegranate arils Instructions Preheat oven to 375. Cut your pumpkin or squash into pieces roughly 3″ square and arrange on a rimmed baking sheet, skin side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast the pumpkin for 1 hour or until soft. Once the pieces are cool, you may choose to peel off the skin. I did not, because red kuri’s skin is not tough. Place pumpkin in bowl. In a dry skillet over medium heat, add the quinoa. Toast for 5-10 minutes or until it smells toasty. Add 3 c water or broth and 1 T kosher salt. Cover and bring to a boil. Reduce heat to low and simmer the quinoa for 25 minutes or until the water has been absorbed. Remove from heat and set aside, covered for a few minutes. Once the quinoa has cooled, add it to the bowl with the pumpkin or squash, along with the dates and sage and 1/4 c olive oil. Toss gently to combine and season heartily with salt and pepper and balsamic vinegar. Sprinkle with pomegranate arils and pumpkin seeds before serving. I like this served warm or at room temperature.
Annabel’s & Co. Catering Making: ROASTED SQUASH (Acorn, Butternut or Pumkin) WITH TOASTED QUINOA, DATES & FRESH SAGE Ingredients 2-3 lb SQUASH (Acorn, Butternut or Pumkin) Kosher Salt and Fresh Ground Pepper 2 c quinoa 3 c water or broth 2 c pitted and julienned medjool dates 1/4 c small, torn sage leaves Olive oil for drizzling over squash 1 to 2 T balsamic vinegar or maple vinegar 1/3 c green pumpkin seeds 1/4 c pomegranate arils Instructions Preheat oven to 375. Cut your pumpkin or squash into pieces roughly 3″ square and arrange on a rimmed baking sheet, skin side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast the pumpkin for 1 hour or until soft. Once the pieces are cool, you may choose to peel off the skin. I did not, because red kuri’s skin is not tough. Place pumpkin in bowl. In a dry skillet over medium heat, add the quinoa. Toast for 5-10 minutes or until it smells toasty. Add 3 c water or broth and 1 T kosher salt. Cover and bring to a boil. Reduce heat to low and simmer the quinoa for 25 minutes or until the water has been absorbed. Remove from heat and set aside, covered for a few minutes. Once the quinoa has cooled, add it to the bowl with the pumpkin or squash, along with the dates and sage and 1/4 c olive oil. Toss gently to combine and season heartily with salt and pepper and balsamic vinegar. Sprinkle with pomegranate arils and pumpkin seeds before serving. I like this served warm or at room temperature.
Halloween Stroll at Canterbury Village Every Weekend in October
Visit Canterbury Village's website for more information on the Halloween Stroll and to purchase tickets www.canterburyvillage.com.
Visit Canterbury Village's website for more information on the Halloween Stroll and to purchase tickets www.canterburyvillage.com.
Five way of Combating Seasonal Depression
Dr. Natalie Poole, Licensed Therapist & Founder, Mental Health Collective tells us Five way of Combating Seasonal Depression. www.peaceofmindwellness
Dr. Natalie Poole, Licensed Therapist & Founder, Mental Health Collective tells us Five way of Combating Seasonal Depression. www.peaceofmindwellness
Celebrating National Handbag day with K. Carroll
Kelly Burgin Carroll from K. Carroll accessories showcases the trending handbag styles for fall. For more, visit k-carroll.com
Kelly Burgin Carroll from K. Carroll accessories showcases the trending handbag styles for fall. For more, visit k-carroll.com