Thursday, October 13, 6 pm, Arthur Miller Branch
Join us for an evening with Lyndsay C. Green to get the scoop about the Metro Detroit dining scene.
Lyndsay C. Green’s passion for food is contagious. She is the Restaurant and Dining Critic of the Detroit Free Press, as well as an avid gardener and home cook. The way she writes about food is beautiful, inspiring, and will inevitably leave you feeling hungry.
Registration is required for this program. Register online or call 586.751.5377.
Thursday, July 21, 6 pm, Arthur Miller Branch
Sadly, losing one’s life while tending to a Great Lakes lighthouse wasn’t an unusual occurrence. The likelihood of drowning while at sea or becoming injured while on the job ultimately leading to death were somewhat common in the late nineteenth and early twentieth century. Death by murder, suicide or other unnatural and tragic causes, while rare, are not unheard of.
Join Michigan author Dianna Stampfler for an amalgamation of true crime details, media coverage and historical research which brings the stories to life…despite the deaths of those featured.
Registration is required for this program. Register here. Please call 586.751.5377 with questions.
Thursday, June 9, 6:00 pm, Zoom
Phil Kollin is a Louisville Certified Tourism Ambassador & Executive Bourbon Steward, and he has a lot to say about whiskey. He has things to say about whiskey’s colorful history, the fascinating process of distilling and the stories behind each bottle. And Phil wants to talk about the long journey that bourbon whiskey endured to become America’s native spirit.
This program requires registration. Register here or by calling the Arthur Miller Branch Library at 586.751.7377. Zoom meeting information will be sent out the day of the program.
Tuesday, April 12, 6 pm, Miller Library
Five time winner of the National Morel Hunting Championship Anthony Williams will be at the Miller Library to give tips on where to find and how to pick morels.
Morels are wild mushrooms foraged from wooded areas during the spring months, usually March to June. When cooked, they have a delicate, nutty flavor. Because morels are foraged and have a short season, they can be hard to find, and when you do, they are often expensive, sometimes $20 to $30 per pound.
Whether you’re a seasoned pro or a first time picker, you’re bound to find a new perspective to gathering the illusive morel mushroom!
Registration is required. Register here.
Tuesday, December 7, 6 pm, Zoom
Get some delicious new ideas for your special holiday meals! Mary Spencer from Taste: A Cook’s Place will be joining us virtually to showcase holiday appetizers. Yum yum!
Registration is required. Register Register online or call the Miller Branch at 586.751.5377. The Zoom link will be sent out the day before the event.
