It’s been more than two years in the making, but March 17, St. Patrick’s Day, marked the first day of business for Shawn Cool’s Michigan Avenue restaurant, Red Rock Downtown Barbecue.
The “barbecue and bar joint,” as many patrons have already dubbed Red Rock, is located at the former location of TC’s Speakeasy, near the corner of Washington Street and Michigan Avenue. Cool acquired the building after it was foreclosed and listed for sale in Jan. 2009, and he has been working toward Saturday’s soft opening ever since.
“It’s been tough and there has been a lot that’s stood in the way of making today happen, but what can I say?” Cool said. “We’re here and we’re open, and just by word of mouth, we’ve been pretty busy all day.”
As Cool alluded to, there was no advertising, no paid promotions and no major announcements of the restaurant’s opening. Plugs on social media sites such as Facebook and Twitter helped keep customers like Bethany Schultz coming through the doors all day long.
“We’ve been seeing how hard (Cool) has been working on this place the last two years and we decided to come by and check it out,” Schultz said. “I’m a vegetarian and today I had the macaroni and cheese, sweet potato fries and cornbread and they were all really good. And we tried some of the different sauces they had to offer. My favorite was the spicy one.”
Red Rock offered an abbreviated menu on St. Patrick’s Day, as the restaurant served up ribs, brisket and pulled pork, as well as favorite backyard-barbecue sides such as baked beans and coleslaw, among others. Additionally, Cool and his bar supervisor John Little served patrons from the 20 different beers that are on tap behind the bar.
“I think our beer choice is one thing people will really enjoy besides the atmosphere and the food,” said Little, who worked with Cool for more than eight years at Lucky Strike in Novi before leaving to team with him at Red Rock. “We have 10 Michigan brews and 10 brews that come from different parts of the country, including beers like Budweiser and Miller Lite for people who want their regular beers.”
Local business owner Angela Barbash was a driving force in Red Rock’s opening-day success, as she spread the word about the business’s opening to her friends and clients through word-of-mouth and social media advertising.
“I’m all for businesses opening and thriving in Ypsi,” Barbash said. “I heard about the opening through Transition Ypsi and quickly started to spread the word. Barbecue is something that Ypsi and the downtown area was really missing. I know today was just the soft opening, but everything was really good. There are obviously a few things that need to be worked out, but it’s good. (People who live, work and frequent downtown) will really be looking for their good lunch specials and good lunch menus, so if they can provide that, I think they’ll survive.”
Barbash, who is a large proponent for locally sourced products, said that if the company could show a commitment to Ypsilanti that the people of the city would support the business even more.
“Ypsi is just that type of community where people care about things like locally sourced foods so that’s what we like to see in the businesses here,” she said.
Peter Rinehart, who ate lunch at Red Rock with his family, agreed with Barbash.
“Ypsi businesses will thrive if they are true to Ypsi and this place seems like it is,” Rinehart said. “It’s got great food, it’s a great place for taking a family or hanging out with friends, and the food is really good. It’s definitely a place that I’ll be visiting a lot.”
Cool, although satisfied to open, said that there were a lot of last-minute kinks that had to be worked out even hours after Red Rock opened, and that he’s looking forward to this, his first experience in restaurant ownership, being the start of a great thing.
“We had our techs here in case of any register malfunctions, our beer guy was here installing the last of the taps until about 3:00 p.m., but we opened at 2:00 p.m., and we’ve still got to get some things done here, but I’m very happy about how it’s going so far.
“I started working in restaurants when I was 15 and now I’m 32, so I’ve been in the industry a long time,” Cool said. “I’ve had just about every job in this business. Like I said, it took a lot to get here, but I’m really pumped and I can tell the community is behind us. I mean, we’re having a great turnout and it’s all been done just because the people have been spreading it basically by word of mouth.”
Cool said the menu will expand to include chicken, various entrees, salads and other side dishes once the restaurant is set for its grand opening in mid-April.
Right before Thanksgiving Forrest and I sat down and discussed what to do with the café, and with tears in our eyes, we decided it was finally time to close our doors. It was an extremely hard decision to make. When we looked at the numbers our sales were up about 25% over last year. Our new Taco Bar and Soup Bar were doing really well and the breakfast menu was finally taking off. So with everything going well, why would we close? Well the final straw ended up being internal theft. From the time our last manager left in August to the end of November, employees had stolen over twenty thousand dollars in cash and inventory. It isn’t unusual for us to get really tight as the end of ice cream season hits, but with this much theft, there was no way we could get out of the hole we were in without closing and selling the assets to pay off our debts. It was an incredibly sad decision to make. My goal was always to turn this business over to Forrest and let him run it. He truly loved the café and we put our hearts and souls into. All it took was a couple of greedy employees with no conscience to ruin our dream and destroy six years of hard work.
There is no doubt that the main thing we will miss about the café is our customers. We really have had the best customers a business could have. In all our years there, the one thing I have noticed is how few irrational customers we have encountered. Having someone get upset and angry about anything at the café is such a rare occurrence, that it really is a novelty when it happens. Our regulars have supported us through thick and thin, and Forrest and I have made so many friends through the café. Even when a customer would get bad service, I would usually get an email that would explaining the problem and making suggestions. I never got any that said they wouldn’t come back. It was always people trying to help and give constructive comments. I can’t imagine a community anywhere like the one we have in Ypsilanti. Every year we have local people putting in efforts to get people to shop local and help the independent businesses. With community support like that, it makes running a business so much more satisfying. Forrest and I are going to miss sitting in the dining room having conversations with customers and friends. The café has been such a great place to hang out. We really want to thank all of our customers and friends for their support over the years. You have made our live so rich.
For almost six years Forrest and I ran this café, and we have had a lot of good employees, and our fair share of ones that weren’t. We have never shown a profit, and after the sale we will have lost over a quarter million dollars. Our first four years were almost impossible because we bought equipment from the Operations Manager of Washtenaw Dairy that was supposed to be installed in the summer of 2006 that he never installed. Instead after three years of hearing promise after promise to install the equipment, I ended up having to pay for the installation again through other sources. This killed us financially and made it impossible to make the changes we needed to our business. When we finally got all of the equipment installed in September of 2009, the day we announced our new menu and hung a fancy banner on the front awning, the Thompson Block burned and traffic into Depot Town was blocked off until late in the spring. When our lease was up in February 2010, we almost threw in the towel, but everyone in the neighborhood begged us to stay, so we decided we would give it one more year. It seemed like everything that could go wrong already had, so we were determined to make this our year.
This summer we changed our format. We switched to table service adding servers and cooks to our staff. This change allowed us to cut our labor costs and improve customer service all at the same time. By the time the fall came, our lunch business had increased significantly. Then we added our taco bar and soup bar which both have done well. Our weekend breakfast buffet has always been a hit, and when Forrest took over as the cook, it improved even more. If you had asked me in August how things were going, I would have told you were are on the right track and this is definitely going to be our year, finally.
In August we lost our manager because she moved out of state, and for the next three months we tried to find a replacement, but we couldn’t find anyone we could trust. With me working another job in Detroit and Forrest going back to high school, the employees were left to manage themselves on the busiest shift during the week. We tried making people team leaders, but none of them took on the responsibility. Soon after, we started seeing shortages in the registers on a daily bases. Then inventory started disappearing out the back door. At one point we had almost $500 in coffee disappear, along with cases of other food items. We had three slabs of corned beef stolen after they were cooked and left cooling in the walk-in. When the day shift came in the next day, we were out of corned beef to slice. Then there was all the waste that we started going through. Everyday people would burn trays of cookies. Some cooks would put turkey or roast beef in the oven just to leave at the end of their shift without telling anyone, and I would come in from Detroit to close and find almost of hundred dollars worth of meat smoldering in the oven.
Throughout our years in business, we have always had week staff members, and we have had thefts before, but they were usually twenty dollars here and twenty dollars there, not hundreds of dollars a day. And when we did have a bad apple, we had enough good staff that would point it out and we could get them out pretty quickly. Over the years I have had some really amazing employees, and there are a number of them that I think about and miss on a daily basis. Our original staff from our first year in business was incredible, and this core group stayed with us for several years until finally they had all graduated and moved away. We still had generations of employees after the first group that were great. When we had a solid core, they looked out for us and made sure other employees didn’t take advantage of us because they loved the business and wanted it to succeed. We all had fun working at the café and when it was busy, we were happy because it meant we were doing things right. Forrest and I both have a soft spot in our hearts for a large number of our previous staff and will remember them fondly. When we had a solid staff combined with great customers, there was no place I would rather be than at the café.
Running this business was never about the money for me. In the end that is was killed us, but that was just because it was so much so fast that was stolen. We have always lost money and as long as I kept my job in Detroit, we were able to keep the doors open. Forrest and I have pretty much lived at the café all these years. We were a part of the community and got to know so many people in town. It has always been so nice to chat with regular customers or neighboring business owners and local politicians. This was more than a business, it was a community meeting place. Forrest grew up here. Just walk through the dining room and you will see the growth marks on the wall from when Forrest was 10 all the way to 16 years old. People in town have called Forrest “Mr. Mayor” for years because he is always around and involved in everything going on in Depot Town and even Downtown. Going back to being just normal residents is going to be quite an adjustment for both of us. I think Forrest is going to have a much harder time adjusting to the change than I will.
Owning the café has definitely been a learning experience as well. I have always worked in corporate settings with knowledge workers. Having a staff of laborers is totally different. There is no doubt that our failure is due to the fact that I cannot manage employees at this level. To be an effective manager in the service industry really means that you have to be a micromanager this is contradictory to the way you manage projects in a technical environment. I am not the type to continually hound employees to get to work or speed things up. I have always wanted employees who were smart enough to do that on their own. That is what I was used to in my background. Forrest is much better at dealing with people than I am. In all the years that I have had employees, I have never had one that could compare to Forrest. I am not sure what he is going to do now, but I know he will do something positive with his life. He has a work ethic that doesn’t exist anymore. He takes pride in his work and always gives 100% when needed. When he took over cooking the breakfast buffet, he gave up getting paid as a waiter. There was no money to pay him out of the business and all my paycheck from Detroit was going to try to cover bills. Forrest showed up at the café every weekend at 5:30am both Saturday and Sunday and made sure the buffet not only got out on time, but looked perfect. His quiches were better than any cook we have ever had before or since. He did all this until we closed without any pay even knowing that we were going to close, he still gave it his all and always took pride in his work. In all the years that we owned the café, Forrest worked more hours with less complaints than did any of the other employees. He would get there at 5:30 in the morning on a Saturday to start the buffet and still be there at 10:00 at night to help close the register, and he did it because he really loved the place. It breaks my heart to see him lose his dream because of a few lowlife employees.
As I sit here writing this goodbye letter, I keep thinking what could we have done differently. Obviously we made mistakes. We knew there were problems with the staff, but we really didn’t have the time to keep hiring, training, firing over and over until we got a solid core again. It costs a lot of money to train new employees and it also has a negative effect on customer service when you are trying to train new people how to do things the right way. We could waste time focusing on the mistakes we made, and I have done a lot of that. No matter what at the end of the day, the failure of the business is my fault. Everything is a result of choices I made either in hiring and firing, trusting certain people over others, not training people enough, etc. I can take the blame for the mistakes because I can also hold my head high and say we never cut corners on quality. I have never ever taken advantage of a customer or cheated anyone in any way. I have treated all my employees fairly, and I have done my best to make working for me as positive an experience as possible. I donated to local charities and events every time they came to the door. When other businesses were hurting, I worked on ideas to bring people to town. I headed events like the “Stuff Your Stocking”, “Depot Town Chili Challenge & Chili Day Bike Ride”, and “The St. Pawdy’s Day Parade” to name a few. If someone didn’t like their meal there was never an argument about it. We would remake it and give them a scoop of ice cream or cookies to make up for our error. I always insisted that the customer be treated the way I wanted to be treated. The food we served was always home cooked. We never used pre-made salads or soups. There were very few items in the store that were served directly. Meaning if you saw a can of something, it was part of a recipe, never the final product. In all the years we were in business, we had very few complaints about the quality of our food, the biggest complaint was that our service was slow, and we finally fixed a lot of that by adding servers. So in the end, I may be a lousy businessman, but I ran a really good business.
This letter really is meant as an explanation of why we closed and a remembrance of what we had. When Forrest and I look back on the years of our life with the café, the past three months will fade and we will be left with a lot of positive memories. There is no doubt that this will be the hardest I have ever worked and probably will never put in this many hours into anything else again. I can’t say whether that will be true for Forrest. At this point he still loves this business and wants to continue in food service. His goal is to go to school for Hotel and Restaurant Management, so he may be doing this for a long time. I definitely loved working with him. I can’t imagine what our life would have been like if we hadn’t been working together. We had great times at the café. Our busiest coffee day every years was Memorial Day. Every Memorial Day we would take over the coffee station because none of the employees could keep up with us making espressos. During the Chili Challenge, Forrest and I would literally be running circles around employees serving chili from the kitchen making jokes at each other as we ran by. No one could ever keep up with either of us scooping ice cream during the Heritage Festival or the Thursday night Cruise Nights. Forrest has always been the face of the business, and I have always been Forrest’s dad. We were always a team and even in the toughest times we worked together to keep the place running. Whenever there was maintenance that had to be done on a Holiday, Forrest was there with me. One Easter the two of us worked from 9am Easter morning straight through till 11am on the following Monday putting a new floor in the kitchen. Last New Year’s we spent the day building a wall around the grill line so we could add a hand sink. I have always loved working with my son and I with treasure the opportunity I have had. Our customers have watched Forrest grow up and me grow older, and we have loved being here.
There is no doubt that we have worked a ton of hours at the café, but it hasn’t always been work. We have played a lot in town too. Forrest got into cycling as a result of being a part of the community. He loved riding with Bike Ypsi and made a lot of really good friends through the group. In the summer time it wasn’t uncommon to see the two of us riding our long boards in the back alley during the slow periods. We even got to ride them down Cross St. a couple of times after the Heritage Festival ended and the streets were still closed for cleaning. Many of our customers got to know Forrest at the Corner Brewery. When he was younger we would go there after we closed to wind down, but Forrest enjoyed helping out by picking up glasses and doing dishes. Often on Saturday nights you would see him picking up glasses and rolling through the place on his healies. When the owners of the brewery decided not to allow children after 9:00 pm, the employees specifically asked if that included Forrest, and he was immediately exempted from the rules. It funny to watch Forrest go to the brewery any time they have a new door person and they will stop him at the door, and he will just say, but I am Forrest, then a nod from the bartender gets him in every time. You might think that owning a restaurant, we wouldn’t ever go out to eat, but I can tell you after eating sandwiches for years, we are happy to go out to other places. When we go out, we spend most of our time at other local restaurants, and I am sure that will continue after the close. We love going out to eat together, so you will still see us around town.
So what’s next for Forrest? Well he will be working on getting through high school. I have suggested that the new owners give him a part time job, but I am not sure if that will happen or not. Either way I am sure someone in town will give him a job. I am hoping that we both can spend more time doing cycling events with Bike Ypsi and getting involved in other community projects around town. Next summer we will probably do a lot of summer activities to make up for the past few years. Of course he has also mentioned that maybe we could try opening a skate shop in town. I told him to put together a business plan and we would see what we could come up with.
As for me, I plan to keep working as an Internet Architect in Detroit. My contract there limits me to 32 hours a week, so I think I will take some time enjoying three day weekends and eight hour days for a while. In the past 6 years I have had a total of 18 days off, and this year was the first time I actually had two days in a row one weekend in September, so I think I have earned a break. I have plenty of projects to work on around the house. While we owned the café, we pretty much only came home to sleep, so there has been a lot of neglect and a number of things that need fixing. Eventually I will probably start looking at getting into another business. Since I was 18 I have always been self employed, so being an entrepreneur is kind of in my blood. One of the things that I found while serving on the DDA is that there are a lot of web design companies around that focus on design, but very few that can do custom technical solutions. I might look for some partners to put together a tech company. That is something that I do have the skill set for and with the right balance of partners could probably build a successful IT firm. For now that is on the back burner. I am just going to take some time to relax and enjoy life for a bit. I might even take a real vacation for the first time in six years.
When we decided to sell the business, we really wanted the place to stay something like what it is now. Depot Town really needs a business like ours and I would hate to think of it being turned into something else. The location has been and Ice Cream store of some type for as long as I can remember, so I really wanted to find someone who would be willing to keep it that way. Fortunately I was able to find a couple, Mark and Danielle, who were looking for a place just like mine to buy. Danielle has been in the restaurant industry for over 18 years and she ran a Deli in Detroit for 8 years. Mark actually worked for me right at the end which is how we got together on a deal. Danielle is really interested in the ice cream part of the business and Mark likes the coffee side, so I think a lot things will remain the same. Mark is also vegan, so they will continue having a vegetarian / vegan friendly menu, and they both are concerned with buying locally and using environmentally sustainable products which falls inline with the principles we held in our café. They are probably going to scale back initially why they get their feet wet, and learn the business. I hope our customers will take the time to get to know Mark and Danielle and welcome them to the area. I really believe they have what it takes to take what we started and make it a profitable long lasting business in Depot Town. I am very happy that we were able to come to an agreement so the business doesn’t got vacant. As part of our agreement, they have agreed to honor all the gift certificates that were sold or donated by us.
Closing the café like this is definitely not what we wanted or hoped for. This was the last option we wanted to take, and making this decision really hurt. We were able to sell the assets to the new owners, and it looks like we are going to be able to walk away not owing very much. Still it is hard to think of all the time and money we put into this business just to sell what we built to cover the debts. To go from being optimistic about the year to out of business in just over three months is not something I thought was possible. We will miss being in Depot Town and miss seeing everyone at the café on a daily basis. Thank you to everyone who supported us for the past six years. It really was a great run.
Jim Karnopp – Owner
42 E. Cross St.
Ypsilanti, MI 48198
Brandy’s is located at 902 West Michigan Avenue and has been owned by the Cathy and Samir Hanna since 1999. Before then it was called Forbes Market.
The controversial store has had a long history of problems with the City and neighbors. The owners in 2009 signed a consent decree with the City to continue operations after the city filed suit declaring the property a nuisance. A report indicated the store had over 100 calls for service, twice as many calls for police service than any other store or location in the city. The two year consent order expired yesterday, September 1, 2010.
According to the Ypsilanti Police, YPD and Michigan Liquor Control Commission executed a search warrant at 11am today. The search warrant stemmed from several complaints that individuals inside the store were purchasing stolen items and illegally distributing tobacco products. During the month long investigation undercover officers sold numerous items requested by store staff and purchased tobacco that was illegaly sold.
In Michigan, tobacco products cannot be sold without a tax stamp, which precludes the selling of individual cigarettes. Brandy’s has been accused in the past of breaking apart packs of cigarettes and selling them as ‘singles’. It is unclear if today’s search warrant alleges a similar charge.
During the search, police noted what appeared to be building code violations and called both the Ypsilanti Fire and Building departments to the scene. City inspectors found numerous health and safety concerns and the store was condemned and shuttered.
The liquor store across the street called Cal’s, was also condemned by the city in 2008. The owners of Brandy’s purchased Cal’s and the store has remained closed since it was sold. A quick check shows that Cal’s is still condemned thus preventing the owners of Brandy’s from re-opening across the street.
The case has been turned over to the County Prosecutor for review to determine what, if any, charges will be filed against the owners and employees.
Aunt Gerry apologizes for being a day late with her column. Caroline, Aunt Gerry’s 5 year old granddaughter was visiting and days were filled with cookie baking, story time and lots of giggles. Columns can wait – 5 year old granddaughters can’t.
QUICHE LORRAINE AUNT GERRY
Culinarily speaking, Quiche is the pride of the french. This may seem an odd column choice as we approach the July 4th holiday, however, France also gave us the Statue of Liberty. I’m posting this recipe in response to a request from my grandniece Kathleen. ~Aunt Gerry1 9-inch unbaked pastry shell 8 slices bacon, diced 1/2 pound Swiss cheese, shredded 1 tablespoon flour 1/2 teaspoon salt Dash nutmeg 3 eggs, beaten 1 3/4 cups milk
Poke pastry shell all over with fork. Bake pastry shell in a 450 degree oven for 7 minutes or just till lightly browned. Remove from oven; reduce oven temperature to 325 degrees. Fry bacon till crisp; drain and crumble. Reserve 2 tablespoons bacon for trim. Place remaining bacon in pie shell; add cheese. Combine remaining ingredients; pour over. Sprinkle reserved bacon atop in a circle. Bake at 325 degrees for 35 to 40 minutes or till almost set in center. Let cool 25 minutes before serving. Serve with a garnish of green onions wrapped in ham slices.
GINGER AUNT GERRY SNAPS
These are a soft, delicious cookie. They’re Uncle Joe’s favorite! ~Aunt Gerry3/4 cup softened shortening 1 cup light brown sugar, packed 1 egg 1/4 cup molasses 2 1/4 cups flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon ginger
Mix shortening, sugar, egg and molasses. Stir in remaining ingredients. Chill dough. Heat oven to 375 degrees. Roll dough into balls the size of walnuts and dip tops in sugar. Place sugared side up on greased baking sheet. Sprinkle 2-3 drops water on each ball for a cracked surface. Bake 10-12 minutes.
Minnie, Aunt Gerry’s “Big Puppy,” a 1-year old black lab, has been acting-up all week. The dog ate a loaf of bread, a box of cookies and a package of licorice. Every morning Minnie has been greeting Aunt Gerry with one of Joe’s socks and Aunt Gerry is never able to locate it’s match. It’s been hectic around the house so Aunt Gerry quickly pulled out two old standards for this week’s column:
Popular Porqupine Meatballs
When the rice cooks, it pokes out around the meatball, making it look like the back end of a porqupine. However, these “Porqupines” aren’t dangerous, they’re delicious! ~Aunt Gerry
2 lbs. ground beef
3/4 cup uncooked rice
1/4 teaspoon pepper
4 teaspoons celery salt
2 tablespoons onions
1 (10 1/2-oz) can tomato soup
1 (8-oz) can tomato sauce
1 cup dwater
Blend meat, rice pepper, celery salt, onions. Form into 24 balls. Place in baking dish; add soup, tomato sauce, and water. Cover and bake in slow oven (325 degrees) for 1 1/4 hours.
Lazy Lemon Cake
It’s called “Lazy” because the recipe calls for a box cake mix. I always keep one on hand in case I’m asked to prepare something for a funeral at church. My daughter thinks I’m morbid. The women in charge of the funeral luncheons think I’m wonderful. ~Aunt Gerry
1 small pkg. lemon jello
1 cup boiling water.
1 pkg. lemon cake mix
3/4 cup vegetable oil
1/4 cup water
Stir together Jello and water until jello is dissolved; cool. While Jello mixture is cooling, in mixing bowl combine remaining ingredients. Mix with mixer on medium speed for 2 minutes. Add the cooled jello-water mixture. Mix until well blended. Pur batter into greased and lightly floured angel food cake pan or Bundt pan. Bake at 350 degrees for 30-35 minutes. Remove from oven and poke holes in top of cake. Pour glaze over cake while hot.
2 cups sifted powdered sugar
1/2 cup lemon jice
1 teaspoon grated lemon peel
Mix together until smooth and pour over hot cake.
Gerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'” You can email Aunt Gerry at AuntGerry@YpsiNews.com
South-Side Ypsilanti resident and YpsiNews.com managing editor Steve Pierce sent an interesting inquiry via email today:
If you lost an iguana (we think that is what it is) I may know where it is. Give me a brief description of what it looks like and where you last had it. ~Steve
Steve can be contacted at Steve@YpsiNews.com
If the AWOL iguana is not claimed, perhaps there is a new belt or a pair of boots in Mr. Pierce’s future.
June 22, 2010 @ 18:15
Approximately 20 responses were received regarding the little lost lizard. This impressed Steve Pierce because as he put it, “You know, when you are the guy that wrote the (April Fools Day) stories about crocodiles in Riverside Park and oil discovered at Water Street… well, it is fair that some were skeptical about a report of a lost iguana.” (http://ypsinews.com/index.php/200804-crocodile-spotted-in-riverside-park)
According to Pierce, the iguana’s owner has been found. The owner was able to ID “Marissa” from pictures. Marissa has been missing since May 28, 2010 and began her journey in the Normal Park area. To make her way to Ypsilanti’s south side neighborhood, she would’ve had to cross busy Michigan Avenue. Well done, Marissa!
Although the iguana’s owner has been found, the iguana herself has eluded capture so far. Apparently it’s not easy to track a green iguana in a green tree.
YpsiNews.com does not anticipate CNN trucks lining the streets and doubts Nancy Grace will be reporting from Ypsilanti. However, a small volunteer watch has been formed to locate Marissa. YpsiNews.com will keep you posted on the Great Ypsilanti Iguana Hunt.
If you happen to spot “Marissa”, please contact YpsiNews.com and be informed that Marissa likes cream cheese.
This is the story of the making of a music video. Before reporting how it was made, YpsiNews.com is proud to report where it was made – In Ypsilanti, Michigan. Ypsilantian Ken MacGregor is a strong proponent of supporting local businesses. With this music video he is trying to do his part to bring national, perhaps even global, attention to our city as a place of “enormous creative potential.”
It started with an idea for a song, but since MacGregor, the man with the idea, couldn’t write music, play music, or even sing – he needed help. He found it in Adam Dahl: singer, songwriter, guitarist. Together, they hashed out the lyrics, and within an hour had completed “How Was I To Know?” They played the song for friends and family with positive response. Dahl & MacGregor both got the song stuck in their heads and figured that was a good sign. Adam commented, half-joking, “We should make a music video!” Ken responded, “You know… I know people who do that.”
MacGregor sent out emails and used his connections with local Ypsilanti talent to set things in motion. He said, “I could see it in my head, and once I could do that, I knew I could make it happen in the real world…or at least on camera.” Ken contacted videographer Scott Hatkow, who agreed to work pro bono saying, “I’ve always wanted to do a music video.” MacGregor also called upon Kelly Jean Passage, the female lead in a zombie horror / comedy he’ll be shooting this summer. Passage loved the song and was enthusiastic about being in the video. Matthew Fulton, a buddy from high school, now a Kung Fu instructor happily agreed to choreograph the fight scenes. A recording session was scheduled, filming locations were confirmed and they were ready to go.
Kelly Jean Passage had never studied martial arts, a key element of the video. After a month of rehearsing fight choreography, Matthew Fulton had her looking like a mighty warrior, very convincing on camera as a competent Kung Fu practitioner. Matthew also provided the armor used in the video and appeared as an extra. The first day of shooting was devoted entirely to the fight scene, and was shot over five hours on a day with intermittent rain showers. They had to stop taping often to run into the garage out of the rain. Shooting would resume when there was a break in the clouds. MacGregor ended up ill after shooting scenes where he repeatedly had to fall on the wet grass. His enthusiasm still evident he remarked, “It was totally worth it. We got some great footage!”
The gym scene was shot at Ypsi Studio, a small fitness and wellness center in Ypsilanti on Michigan Avenue. Julia Collins, the owner, donated the use of the space and agreed to fill in as an extra. MacGregor also called in Dave Rahbari at the last minute as an extra-extra-extra playing three different parts. The final location was Haab’s Restaurant, an Ypsilanti landmark. There, the production was aided by a very helpful staff, including the bartender who made the actors fake cocktails to drink.
The video went up on YouTube on June 1, and is already closing in on 1,000 hits. YouTube has begun putting ads on the video, which can be assumed means they think it’s doing pretty well. It’s definitely a positive statement about the local talent in Ypsilanti.
WATCH VIDEO: How Was I To Know?
On June 26, Ypsilanti’s Depot Town will be invaded by possibly 1,000 motorcycles. It’s the welcome and friendly invasion of The Ton-Up Motorcycle Show and Music Festival. Parts of Cross and Rice Streets will be closing for the event which will feature motorcycles and scooters of all types from all eras, with a focus on vintage bikes.
Cafe’ Racer at 10 Cross Street acts as “Mission Control” for the free festival. There will be live music on stage from noon to 11pm with a lineup of local musicians such as The Reefermen, Ypsitucky Colonels and Rattlebox. A beer tent will be set up and motorcycle accessories & parts will be available from vendors.
A $5 entry fee gets your bike into the Mods Vs. Rockers bike competition. Entrants have a chance to win in many categories:Directors Awards Directors Choice – The Directors Favorite The Future’s So Bright – Exemplifies Hope For The Future Dedication Award – Someone Who Has Contributed To Making The World Safer For Motorcyclists Class Awards Best Scooter Best Mod – Scooter/Rider Combination Best Café Best Rocker – Bike/Rider Combination Best Brit Bike Best Japanese Bike Best European Bike Best American Bike Best “Bitsa” Bike – Bits Of This, Bits Of That Best Original/Un-restored Vintage Bike Maybe One Day It’ll Be A Bike What Were You Thinking? Trailer Queen Longest Distance Ridden Iron Man – Oldest Rider Wet Behind the Ears – Youngest Rider Peoples Choice – Chosen By Popular Vote
During The Ton-Up Motorcycle & Music Festival, Cafe’ Racer is holding a contest to find a model to grace a page of their 2011 Pin-Up calendar. Contestants will model vintage 40s, 50s, & 60s pin-up attire.
Ton-Up is a British term that refers to a motorcycle capable of speeds of 100mph or more. Organizers expect between 2,500 and 3,000 people to attend this first-time event. To find out more about this event, sponsorship opportunities, the pin-up competition, or to register your bike for the show, visit The Ton-Up Web site at http://thetonup.intuitwebsites.com.
In May of 1973, a 12-year-old girl in pigtails from Ypsilanti, Michigan made history by taking on the largest youth sports organization in America. Carolyn King was simply looking to play baseball when she tried out for a spot in the Ypsilanti American Little League. She went to the tryouts with her younger brother, and impressed the coaches with her strong throwing arm and her speed. The coach of the Orioles was looking for a center fielder, and he thought that Carolyn might fit the bill, so he drafted her. One problem: In 1951, the National Little League organization in Williamsport, Pa., had enacted a rule that specifically said girls were not eligible to play. National officials felt the sport of baseball was too dangerous for girls, so they decided to restrict their leagues to boys. The National Little League threatened to pull the local league’s charter if Carolyn played, but the City of Ypsilanti said that if she didn’t play, the league couldn’t use the city’s fields. When she suited up for the Orioles in their first game – making history in the process – the National Little League followed through on its threat to pull the local league’s charter. That set up a summer of controversy and showdowns in Ypsilanti that strongly divided the community as the case headed to federal court. It made national headlines in 1973, and landed the story on the evening news. In the middle of it all was a 12-year-old in pigtails who simply wanted to play baseball. Carolyn’s case and the national uproar it caused prompted National Little League officials to drop their boys-only rule. In 1974, thanks to Carolyn King, girls became eligible to play Little League baseball. The Ypsilanti American Little League founded in 1953, is the oldest Little League in Michigan and the first in the world to include a female player
“The Girl in Centerfield,” a feature-length documentary produced by Detroit-based Stunt3 Multimedia, is the story of Carolyn King’s fight to play Little League baseball. Using interviews, stock footage, and re-creation, Stunt3 will weave together the drama of the summer of 1973 when the nation watched as the city of Ypsilanti went head-to-head with Williamsport, Pennsylvania and the institution of Little League Baseball. The film is scheduled for release in the summer of 2010. On Thursday, July 19, 2010, 7-8:30pm Ypsilanti District Library will premiere the trailer for the documentary and host a personal appearance by Carolyn King Minot.
Carolyn King Minot being interviewed for”The Girl in Centerfield”
Eastern Michigan University is offering “Football 101” – a skills clinic for women Saturday, July 24, 2010 from 10 am-3 pm. Participants will experience what it’s like to be a player as coaches teach them the importance of different positions and run them through practice drills. At the end of the day, they will have the basic knowledge and skills needed to enjoy the game of football.
Registration for the event is $30 per person ($15 for EMU students) which includes lunch, a “Football 101” t-shirt, and photo opportunities with Head Coach Ron English. Each participant will also receive a season ticket to the 2010 EMU Football season. Additionally, for each Football 101 registration, $5 will be donated to support EMU Volleyball’s “Dig Pink” fundraiser to benefit breast cancer research, which will take place in the fall. For more information about the EMU Football 101 Skills Clinic, call 734.487.8109 or visit EMUEagles.com.