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Yahoo
5 days ago
- General
- Yahoo
Scientists stunned after rare species makes historic return to former habitat: 'It's hard to describe the feeling'
After making a historic comeback to the wild last year, the Guam kingfisher seems to be adjusting well to its new habitat. According to Smithsonian Magazine, scientists discovered nests with eggs on Palmyra Atoll, the kingfishers' home for the time being. Martin Kastner, a biologist who worked on the reintroduction project, told Public Radio Guam why this was so monumental. "These birds were raised in captivity until last year," he said of the kingfishers, which had been extinct in the wild since 1988. "Now they're foraging, nesting and even laying eggs on their own. It's an incredible step forward." This is a step forward not only for the kingfishers but also for the entire planet — humans included. Every species plays a key role in maintaining biodiversity. Without a variety of life, ecosystems can get thrown out of balance, depleting natural resources such as fresh water, lumber, and medicines that humans rely on. The Guam kingfishers' return is a definite cause for celebration. Kastner shared in an ecstatic Instagram post that three mated pairs are currently incubating eggs, with a fourth showing signs that an egg might be on the way. In the fall, nine more kingfishers will be released onto Palmyra Atoll, with the long-term goal of reintroduction to their native habitat of Guam. Such a goal is not completely unprecedented. A South African family rewilded 67,000 acres of farmland, reintroducing big cats to the area for the first time in decades. In Saudi Arabia, the Persian onager was reintroduced to the wild after a century of absence from the country. With conservationists' continued dedication, there's hope for the Guam kingfisher yet. As Kastner wrote on Instagram about the newly discovered eggs, "It's hard to describe the feeling at that moment, when decades of expectation and effort by zookeepers, biologists, administrators, and most importantly the people of Guam, coalesce in an instant of joy and hope." Should the U.S. invest in building more wildlife overpasses? Absolutely Depends on how we do it Depends on where we do it Nope Click your choice to see results and speak your mind. Join our free newsletter for good news and useful tips, and don't miss this cool list of easy ways to help yourself while helping the planet.
Business Mayor
13-05-2025
- General
- Business Mayor
The Adobe Revival Is Here
It looked like a bucket brigade in the desert: a line of adobe builders passing 35-pound sun-dried bricks from one person to the next, hoisting them onto a scaffolding deck and setting them into the western wall of a house made of mud. The labor continued for hours on a dusty lot of a small college campus in northern New Mexico. It was hard work: more grueling than a daylong boot camp at your local gym. But no one here was complaining. 'It's therapeutic,' says Stephanie Camfield, a clinical social worker whose unofficial job on the project is 'mix master,' creating a mortar of clay, sand, and water that spun like bread dough inside a giant KitchenAid. 'It's about community and rhythm, feeling the sun move across the sky.' In 2010, Smithsonian Magazine predicted the revival of adobe construction, when it listed mud building as Number One among the '40 things you need to know about the next 40 years.' Today, that prediction is coming true—largely because adobe construction isn't only energy efficient and locally sustainable; it's fireproof. 'It's a renewable resource, it's a gift from the mountains,' says Jake Barrow, a historic preservationist who oversees the adobe demonstration house now under construction. The work is being done under the auspices of Cornerstones, a Santa Fe nonprofit that helps communities preserve their historic structures and keep traditional building methods alive. Scaffolding is added to an adobe structure, the focus of a recent workshop by New Mexico nonprofit Cornerstones. The 850-square-foot house on the edge of a struggling town in rural New Mexico—the Las Vegas you've never heard of—is a showcase for adobe in a burning world. In recent years, architects, engineers, and policy wonks from the likes of New Zealand, Australia, Germany, Saudi Arabia, and Syria have descended on New Mexico to study the revival of traditional earthen architecture. In exchange, they share the innovations that are emerging in their corners of the globe. Read More Midjourney Prompts for Website Design Inspiration The use of earth as a building material is as old as civilization. Its construction was traditionally a communal experience, with family and friends engaged in the making of bricks, the raising of walls and rafters (called vigas in the Southwest), and the singular skill of applying the plaster — a task typically left to women known as enjaradoras. Though Americans recognize the style as quintessential to the desert Southwest and the missions of California, there is not an inhabited part of the world without a history of earthen construction. Germany's stringent building codes now allow for up to six-story adobe buildings; schools, office buildings, and apartment buildings are rising from bricks made solely of mud and sand. The country's standards—all 250 pages—have been translated into English, due to overwhelming international interest, and will be available this summer. Until recently, California effectively banned adobe construction due to the risk of earthquakes. That longstanding policy now faces growing scrutiny: After 16,000 homes, buildings, and schools in Los Angeles burned to the ground in January, some property owners are looking to rebuild with fire-resistant materials. In response, officials have signaled a cautious openness to adobe, which, when exposed to intense heat, vitrifies and becomes firebrick. A formwork of adobe bricks lays in the sun to dry. A student working on the house pours water into cracks to seal the bricks. Another student trowels mud across a brick before placing another one, which will be leveled to the height of the pink string. Ben Loescher, a Los Angeles architect, has been working to change the nation's building codes since 2008. Two years ago, he obtained a permit for a legal adobe house in Pioneertown, a high desert community in San Bernardino County that was originally developed as an 1880s movie set for Hollywood Westerns. 'Now I'm concentrating on changing the codes and building up the ecosystem,' says Loescher. 'My end goal is not to build adobe homes per se, but to make it so everyone can do it.' Read More How Design works at Supabase Demand is such that he now fields a weekly call with 20 architects, engineers, and contractors across California and the Southwest, all of whom are poised to take advantage of Los Angeles's quest to rebuild. Jim Hallock, a Texas contractor, is one of them. 'I would be dumbfounded if they ever let anyone build out of wood in Los Angeles anymore,' says Hallock, who has already begun moving two hydraulic presses, a mixer, rollers, and block machines to Southern California. 'We're not fire resistant, we're fire proof. You can't burn an earth block.' There are other benefits. To hear evangelists tell it, there's a sense of being embraced by the elements in an adobe house. The air is sweet; the thick walls breathe, keeping the house cool in summer and warm in winter. Lisa Morey of Nova Terra, an earthen masonry manufacturer in Colorado, recalls the first time she ever slept inside an adobe house in New Zealand. 'I still love the simplicity of it,' she says. 'I liken it to wines that are made in certain vineyards. The bricks will have slightly different colors. My bricks are more peachy tan, because of the red clay soil here.' 'My end goal is not to build adobe homes per se, but to make it so everyone can do it.' —Ben Loescher, architect Morey's business today is as much about education as production. She owns a lot filled with enough mixers and compressors to produce half a million mud blocks a year. Her company, a start-up, is already shipping blocks to Utah, Missouri, California and beyond. She says she recently fielded inquiries from a national insurance company, curious to hear about adobe's fire-resistant quality. Read More This European Tiny Home Builder Has Its Sights Set on America In times of disaster and uncertainty, there's always been a renewal of interest in earthen construction, according to Ronald Rael, a visual artist and architect at the University of California Berkeley. Rael is the author of several books on adobe houses; his website, is regarded as a clearing house for information about earth building. 'We as human beings invented this construction 10,000 years ago and it's still responsive today,' says Rael, who produces adobe extrusions from a 3D printer. He likens the process to squeezing mud out of a tube of toothpaste: 'I'm skipping the entire mud brick making process, which can take up to weeks or months. I'm going straight to wall construction.' In March, he created Adobe Oasis, an art installation of ribbed earthen passageways—adobe walls that are 10-inches thick—at Desert X, an outdoor exhibition of contemporary art in California's Coachella Valley. A traditional technique, stacking bricks this way allows them to dry properly, and if it rains, lets water naturally run off. Forty miles away, one of Ben Loescher's clients is singlehandedly building the first permitted adobe house to rise in California since 2008. To make his dream happen, Rex Edhlund, 60, a former publisher and graphic designer from San Diego, is erecting a 900-square-foot house out of 7,500 bricks—with his own hands. Even so, he says, the most challenging part of the project was getting the approval from San Bernardino County. It took him and Loescher 17 months to get the permit approval. When it came, the onetime publisher still wasn't able to obtain a mortgage. 'This ancient construction is considered cutting edge so I couldn't get a construction loan,' he laughs. 'I ended up being the test-pilot on what is the first fully-permitted, legal adobe in San Bernardino County in years,' Edhlund says. 'It changed my life in many, many ways. Now, I'm hand-building the house. And the building is going to be the easy part.' Related Reading: READ SOURCE businessmayor May 12, 2025
Yahoo
06-05-2025
- Business
- Yahoo
Ohio economists: Cutting library funding will reduce ‘human capital,' hurt the economy
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Generate Key Takeaways PARMA HEIGHTS, OH — JANUARY 26: Ukrainians Marta and Taras Chaban who fled the violence of the war pose for a portrait at the library where they take English classes twice a week, January 26, 2023, at the Cuyahoga County Public Library - Parma Heights Branch, in Parma Heights, Ohio. (Photo by Graham Stokes for Ohio Capital Journal) A panel of economists overwhelmingly said that if federal and state cuts to public library funding become reality, it will harm 'human capital' — knowledge and skill that can be used as an economic resource. A smaller majority said it would also reduce the state's economic output. The budget proposed by the Republican-controlled Ohio House would spend almost $91 million less on public libraries than the draft proposed by Gov. Mike DeWine, reports the Ohio Library Council. 'Additionally, the Ohio House changed how library funding is allocated,' the library council said last month. 'Instead of receiving 1.7% of the state's General Revenue Fund (GRF)—as established in permanent law—the Public Library Fund (PLF) would become a line-item appropriation. This change could put future library funding at greater risk, as line-item appropriations are more vulnerable to elimination.' In addition, a group led by Elon Musk, the world's richest man, has moved to eliminate the Institute of Museum and Library Services, a federal grant-making agency with a budget of $290 million a year. Benjamin Franklin in 1731 'invented the library as we know it,' Smithsonian Magazine reported last year. That's when he founded the Library Company of Philadelphia, which was cheap enough for average people to join and improve themselves. Franklin himself was self-taught and would go on to be the most famous American in the world. He knew that access to books and other materials had vast potential as an improving, democratizing force. 'These libraries have improved the general conversation of the Americans,' Smithsonian Magazine quoted Franklin as saying. And they 'made the common tradesmen and farmers as intelligent as most gentlemen from other countries.' SUBSCRIBE: GET THE MORNING HEADLINES DELIVERED TO YOUR INBOX In 1833, the first completely tax-supported library opened in New Hampshire. Between 1886 and 1919, industrialist Andrew Carnegie put up money to open more than 1,600 public libraries, then nearly half of the free public libraries in the United States. More than 100 of the Carnegie libraries opened in Ohio. 'A library outranks any other one thing a community can do to benefit its people,' the Ohio History Connection quotes Carnegie as saying. 'It is a never failing spring in the desert.' As did Franklin, Carnegie believed that public libraries were fundamental to a functioning democracy. 'There is not such a cradle of democracy upon the earth as the free public library, this republic of letters, where neither rank, office, nor wealth receives the slightest consideration,' he said. Not able to afford college, future President Harry Truman was a voracious reader of American history. He later claimed that by the time he was 14, he had read every book in the Independence, Mo., Public Library. 'Not all readers become leaders,' Truman said. 'But all leaders must be readers.' In 2025, public libraries offer more than books. They're an important economic resource, especially for underserved Americans, the American Library Association said last month. 'Public libraries are essential infrastructure in every American community, and that especially is so during times of economic uncertainty,' the group said. 'The elimination of federal funding for public libraries will be felt in every community across the country, and particularly in rural areas. Public libraries provide people with job skills training, entrepreneurship support, homeschooling and education materials, and access to food services that are at risk without federal funding. As many people face job reductions and layoffs, there is an increased need for the services libraries provide to help people improve workforce skills.' In Ohio, Scioto Analysis put several questions about library funding to a panel of 14 economists. Asked if 'cutting funding from Ohio's public libraries will reduce human capital development of Ohio residents,' 11 said it would, one said it wouldn't and two were uncertain. In the comments section of the survey, Kevin Egan of the University of Toledo spoke of weekly library visits with his kids. 'Every time we went to the public library it was full of citizens utilizing its resources: many different types of human capital development beyond just reading, including public access to computers for online job applications and resume preparation; study rooms for students to prepare for their classes and do homework, helpful staff to locate whatever you are interested in learning,' Egan wrote. The only economist who said cutting library funding would not sap human capital was David Brasington of the University of Cincinnati. 'Other sources of information have made libraries redundant or replaced them,' he wrote. A strong majority of the economists also agreed that 'cutting funding from Ohio's public libraries will reduce statewide economic output in the long run.' Nine agreed, two disagreed and three were uncertain. 'I'm not clear how much libraries will increase economic output, and it is probably hard to measure, but I'm sure they help at least a little bit,' said Jonathan Andreas of Bluffton University. 'This was one reason Andrew Carnegie spent a large portion of his fortune on libraries.' Brasington strongly disagreed. 'Libraries are increasingly irrelevant in the information age,' he said. SUPPORT: YOU MAKE OUR WORK POSSIBLE
Hindustan Times
02-05-2025
- General
- Hindustan Times
Quite a lot to crow about: Mridula Ramesh has some good news about chicken
'Chicken.' What ideas does the word bring to mind? I doubt 'saviour of Western civilization' tops the list. Yet, that's how Jerry Adler and Andrew Lawler described the chicken, writing in Smithsonian Magazine in 2012. The story they refer to, one of history's turning points, goes like this: In 480 BCE, the Athenian general Themistocles was on his way to what would become known as the Battle of Salamis. Earlier that year, the Persian ruler Xerxes I had attacked Greece. At Thermopylae, King Leonidas's Greek forces valiantly held back the vastly larger Persian army. When they were betrayed and the Persian army began to outflank them, Leonidas sent most of his army away and remained, with a small force, to slow the Persian advance. Their heroic sacrifice inspired and united the Greek city-states. Still, Greek morale was low ahead of the battle at Salamis. They knew they faced a stronger foe. Enroute, Themistocles and his army saw two roosters fighting. The birds were going at it — no fear, no hesitation, immersed in fierce combat. 'Look at them,' Themistocles reportedly said. 'They don't fight for their country, their gods, or glory. They fight only because neither will yield to the other. When animals are so brave, what's our excuse?' None, apparently. The Greeks prevailed. In the decades that followed, the Greek civilisation produced giants such as Socrates, Plato and Aristotle, whose ideas and values laid the foundations of Western civilisation. The rooster's fierceness is unsurprising; after all they, like the ostrich, are the closest living relatives of the Tyrannosaurus rex. Sadly, as Adler and Lawler note, 'the civilization that [they helped save] today honors those same creatures by breading, frying and dipping them into one's choice of sauce.' How did the human-chicken connection change over time? The modern chicken appears to have descended from the red jungle fowl native to India, South-East Asia and China. Chicken bones have been found in these regions dating back thousands of years. Researchers believe the fowl were drawn to the grains cultivated by ancient farmers, and were then domesticated. Scientists believe domestication began in Thailand, but the yellow skin of many domestic chickens, which comes from the grey jungle fowl found only in Peninsular India, complicates this theory. Fortunately, the origin debate isn't central to our story; what matters is that hens were well-adapted to the Indian climate. Over time, the chicken spread westward, probably as a ritual offering or for use in cockfights. They infiltrated human diets because they were easy to transport and rear, tasted delicious, and laid eggs. The evolving language around chickens reflects their transformation from fighters to food. Around 1000 CE, chicken meat got a boost after the Catholic church banned the consumption of four-legged animals during fasts. Over the next few centuries, as chicken farming became more widespread, proverbs such as 'Don't put all your eggs in one basket' and 'Don't count your chickens before they hatch' entered the English language. The term 'spring chicken', a clever nod to naivety, harks back to the days when chickens hatched only in springtime. Since humans favoured the tender meat of younger birds, 'no spring chicken' meant a person was past their prime. America's first chicken census, in 1880, recorded 102 million of the birds. In 10 years, that number had doubled. The invention of incubators enabled year-round hatching, calming price swings. With the rise of larger farmed flocks, the term 'pecking order' emerged in the 1920s, describing social power within organisations. As commercial chicken farms expanded, the demand for specialised chicken feed grew alongside. Chickens had graduated from scavengers to consumers. Commercial farms did not value the fighting spirit of their chickens. Indeed, a mutation that allows chickens to lay more eggs through the year also makes them less aggressive. So, today, to call someone 'chicken' is to label them a coward. This usage can be traced to the 17th century. Indians, meanwhile, have been eating chicken for a long time. Tandoori chicken, believed to have been invented by the restaurant chain Moti Mahal, may be much more ancient, with clay tandoors found at Harappan sites. Chicken finds frequent mention in Sangam-era poetry from about 2,000 years ago. And the 14th-century Moroccan traveller Ibn Battuta, in his writings, describes chicken pulao as part of a feast in Muhammad Bin Tughlaq's court. *** Why discuss chicken? Because it is the world's most-produced land-based meat, according to UN Food and Agriculture Organization data. Barring Europe and China (where more pigs are farmed, by weight), the rest of the world prefers chicken overwhelmingly. That may not be a bad thing. From a health perspective, a 100-gm roast-chicken dish offers 32 gm of protein and just 3 gm of fat. In contrast, a comparable serving of lean roast beef holds 11 gm of fat and 15% less protein. A 100-gm lean cut of pork roasted without fat has 30% less protein and twice the fat of chicken, while mutton has the worst protein-to-fat ratio. Of course, a good meal is about more than protein-to-fat ratios, but these statistics are still intriguing. On to economics, a 500-gm portion of boneless chicken costs 30% less than a comparable portion of beef or pork, and 66% less than a comparable portion of lamb. What about climate? Chicken would appear to be the greenest of the popular meats. Beef uses three times as much water as chicken (per 100 gm of protein produced), emits nine times as much carbon, and takes up 23 times as much land. Lamb is almost as bad, while pork, the closest climate rival, emits 30% more carbon, uses 70% more water and requires 50% more land than chicken. Now for a thought experiment. Consider a four-person urban Indian household that gets their 220 gm of daily protein from chicken. Switching to pork costs them ₹1 lakh more per year and exacts a higher price in terms of water, carbon and land. Switching to beef costs them ₹65,000 more per year, while raising their emissions by 36 tonnes of CO2-eq. That's as much as the total emissions of five Indian households. The switch also costs as much water as 14 families would use a year. Switching to lamb is expensive (an additional ₹3.3 lakh a year) and almost as climate-unfriendly as beef. The easiest way to get one's protein component and yet save carbon and cash would be to eat dal only (without rice), which is impractical. Replacing chicken with a combination of rice and dal reduces carbon emissions and land area used (an important consideration in India), but potentially uses more water (also an important consideration). Overall, if one prefers animal protein, chicken (and eggs) offer the best trade-off across cost, climate and land use. Industrial broiler chicken, which uses far less water than lentils and rice, is even more climate-friendly. But here's the trade-off: From the chicken's perspective, this sucks. What a comedown for the descendant of the T-rex and the saviour of Western civilisation. Chicken is cheap thanks to factory farming, but a broiler's (or layer's) life makes Dante's fifth circle of hell seem tame: Hatched, tossed into a trash conveyor if less than perfect or crammed into a closed shed, dosed on antibiotics for a few short weeks before being slaughtered. Sadly, climate impact rises with the degree of freedom. *** Can this change? An animal's climate impact is shaped by its food-conversion ratio (FCR), a measure of how many kg of feed it takes to add 1 kg of body weight. Cattle have an FCR of 8, chickens an FCR of 2; pigs and sheep fall somewhere in-between. FCR suffers in higher temperatures, B Soundararajan, chairman of Suguna Foods (one of the largest poultry manufacturers in India), tells me. So, the changing climate affects FCR, which will in turn worsen the climate impact of poultry. To lower climate impact, we can choose more-climate friendly feed, such as the insect-protein discussed in my last column (on eggs). Or, as in the past half-century, we can improve FCR through selective breeding. Another alternative is to dispense with farms altogether and eat lab-grown meat. This is the picture Isaac Asimov paints in his 1953 novel, The Caves of Steel, where yeast strains are bred into cake or chicken to feed a global population that has crossed 8 billion. Growing meat in a lab begins by harvesting stem cells from an animal and growing them in bioreactors. A chemical signal then causes these cells to transform into muscle, fat and other parts of meat, which are fashioned into desired cuts. We're getting to the point where lab-grown meat is getting positive feedback from consumers. Sensing an opportunity, more than 150 companies globally are working to expand this segment. My sense is, considering the trade-offs between cruelty, climate-impact and farmer livelihoods, lab-grown meat may work better as a substitute for beef than for chicken. This could be the future, and it is here. Could the chicken eventually bid adieu too, leaving just its essence behind? There's a lot to think about while tucking into that stew. (Mridula Ramesh is a climate-tech investor and author of The Climate Solution and Watershed. She can be reached on tradeoffs@
Yahoo
16-04-2025
- Lifestyle
- Yahoo
Not sure if it's time for breakfast or lunch? Try one of these Michigan brunch spots
From the Upper Peninsula to the bottom of the mitten, Michigan offers a variety of brunch spots to celebrate during National Brunch Month: Celebrate by sleeping in and visiting a popular brunch spot for a Sunday morning. "When you wake up late for breakfast, but it's too soon for lunch, the remaining option is brunch. Every day in April celebrates National Brunch Month — the food, the history, and the people we celebrate it with!" National Day Calendar said. Here's a look at how brunch came to be, and 10 spots across Michigan that view the "in-between" meal as opportunity to expand your palate. Historians tie the origin of brunch to England's iconic beans and toast breakfast; the meal would include a variety of foods like fruits, baked beans, tomatoes, liver and other meats to make a hearty and colorful plate, the Smithsonian Magazine said. Brunch may also find its origins in the the practice of Catholics eating a large after Sunday Mass. Englishman Guy Beringer came up with brunch, or so it is claimed, in the 1890s, Andrea victory wrote for Touch Bristro. In a 1895 London publication called Hunter's Weekly, Beringer made it clear in his article, 'Brunch: A Plea,' that a late social breakfast on Sunday, 'Would make life brighter for Saturday night carousers." He also suggested that alcoholic drinks be served. A year later in 1896, the word, 'brunch' was published in America for the first time. The article 'The Newest Thing in Lunches' in the New Oxford News and Notes for Women, introduced readers to the 'fad' of eating between breakfast and lunch. At a typical a brunch — sometimes known as lunchfast — guests can order an assortment of breakfast items, including eggs, bacon and waffles, or lunch items like sandwiches or salads. Many people top it all off with a flavored latte or a bloody mary. Brunches often begin at 10 or 11 a.m. and wrap up by 3 p.m. The mid-day feast is often linked to a special occasions, like a birthday celebration or Mother's Day. This month, the big brunch day is Easter, which takes place April 20. "Experience a unique and inspired take on traditional Korean dishes — the same spicy sweet flavors you know and love, but reimagined with a new and delicious twist," Kaffeine Place said. Kaffeine Place, 637 E. Michigan St., is open from 8 a.m. to 3 p.m. Tuesdays; from 8 a.m. to 9 p.m. Wednesday through Saturday; and from 8 a.m. to 6 p.m. Sundays. Their signature brunch option is the Bulgogi burrito with seasoned rice, lettuce, tomato, American cheese, egg, sweet chili sauce, mushroom and onion with your choice of meat. Their smoked salmon toast is also a popular item with salmon served on a "field and fire" sourdough, avocado, crushed chili pepper, feta, egg, wasabi and a balsamic glaze. Kaffeine Place also caters and includes vegan and gluten free options on their brunch menu. New Buffalo's Issa Vibe Cafe is a high-end cafe with unique coffee flavors, such as birthday cake and blueberry. They have a filling brunch menu with items such as their smokey bacon-and-egg panini, Tex-Mex panini or the That's So Gouda salad. The cafe is located at 221 E. Buffalo St., and is open every day, except Wednesday, from 9 a.m. to 4 p.m. "Hospitality goes beyond just a smile at the register. Hospitality begins with letting our Guests know that you are on their side of the counter with them." Issa Vibe Cafe said on its website. "Whether they have questions about our coffee, food or cafe or whether they simply want to be left alone, we strive to meet them where they are at." Red Spire, located in the one-time state hospital, is small — and popular — so its recommended that diners book a reservation online or over the phone in advance, with a party size limit of six. If all the tables are booked, you may order online. Red Spire aims to serve "simple. Serve delicious, classic dishes, and provide a memorable dining experience," their mission statement says. The restaurant, 800 Cottageview Drive, Suite 30, offers a menu of classic brunch items: Cinnamon rolls, omelettes, pancakes and eggs Benedict with a variety of options. "Fresh ingredients, artful preparation, warm hospitality and a unique setting make Red Spire Brunch House a destination that is one-of-a-kind," the restaurant said. "Whether it's to mingle with old friends, watch the game or celebrate a very special occasion, it's always the place to be," the restaurant said on its website. The family owned restaurant in Lansing is at 1511 S. Cedar St., and is open from 11 a.m. to 10 p.m. Monday through Thursday; from 11 a.m. to 11 p.m. Fridays; from noon to midnight Saturdays; and from noon to 9 p.m. Sundays. More: Summer brunch, anyone? 10 Lansing-area spots worth the visit Brunch is served every Sunday from 11 a.m. to 2 p.m. with classic drinks such as bloody marys, mimosas and coffee. Their menu includes daily specials and soups of the day. According to Yelp, their calzones, chicken fajitas, beef noodle soup and reubens are fan favorites. "Forks up, priorities straight. Brunch isn't just a meal, it's a lifestyle," Brunch House said on Instagram. The restaurant has two locations: in Muskegon 3065 Henry St., and Grand Rapids at 820 Forest Hills Ave. SE. Both locations are open daily from 7 a.m. to 3 p.m. Their breakfast tacos, Mexi avocado toast, Cali Scram, lavender honey latte, banana bread and French toast are popular menu items. 'At Juicy Kitchen, our mission is to nurture people with healthy, creative, flavorful food prepared with love!' the restaurant said. They are open from 8 a.m. to 2 p.m. Wednesday through Sunday. Their Hot Mess egg sandwich, JK Benedict, baked eggs, Power Bowl, chicken sausage, eggs Benedict, breakfast quesadilla, poached eggs and corn cakes are the most popular meals, Yelp reviewers said. They also serve beverages to enjoy with brunch such as various lattes, matcha, hot chocolate, kombucha, smoothies and fruit juice. "Jeannie's Diner is a '50s style diner serving breakfast all day and lunch," Jeannie's Diner said on Facebook. The diner is open every day from 6 a.m. to 2 p.m. They offer delivery and curbside pickup at 14 W. Chicago St. "Whether you're looking for a hearty breakfast, a leisurely brunch, or a quick lunch, Jeannie's Diner is the place to be," Jeannie's Diner said. The are known for their Amish baked oatmeal and the corned beef hash omelette. Their versatile menu includes items such as, homemade pie, chicken strip or shrimp baskets, breakfast burritos, French toast and more. They also have weekend specials. "Say goodbye to boring, unhealthy meals and hello to fresh, nutritious options at our restaurant," Brothers Brunch House said. Located in Burton at 4145 Davison Road, brunch is served every day of the week from 7 a.m. to 3 p.m. Some of their popular dishes include their stuffed berry French toast with homemade cream cheese, and cannoli French toast with custard and cannoli filling. The Brothers' menu has classic brunch options also like avocado toast, eggs Benedict or corned beef hash, and features healthy choices such as the wellness trap wrap with egg whites and turkey, the morning parfait or steel-cut oatmeal under their superfoods selection. "Concurrently, we are steadfast in our commitment to fostering the well-being of our dedicated employees, contributing positively to our vibrant community, and nurturing a sustainable environment for all," Brothers Brunch House said. "Born in the heart of Dearborn's vibrant dining scene, Avenue Brunch House is a celebration of mornings made extraordinary," Avenue Brunch said. This brunch spot is popular for their French toast, crispy chicken and waffles with a maple syrup drizzle and loaded avocado toast. More: Metro Detroit restaurants welcome Easter diners with special menus and buffets "Our kitchen thrives on the philosophy that great food requires care, precision, and authenticity," Avenue Brunch said. "That's why we stick to time-honored techniques, adding innovative twists to your favorite morning classics." They are serving a brunch experience in Dearborn at 22075 Michigan Ave., daily from 8 a.m. to 5 p.m. Some of Maple + Batter's specialties include breakfast tacos, sweet potato maple hash, truffle avocado toast, chorizo burrito, homemade biscuits and gravy and more. Their menu also includes French toast sticks and a breakfast charcuterie board to taste a little bit of everything. This brunch spot operating since 2021 entering Michigan's brunch scene in downtown Maple Harbor. They are located at 4165 Main St., and open daily from 8:30 a.m. to 1:30 p.m. Maple + Batter also has a sister restaurant called Nomad in Bay Harbor if looking for an evening meal. "Along with our exceptional team, we strive to make every guest feel welcome & to enjoy in a truly delicious meal!" Maple + Batter said. Contact Sarah Moore @ smoore@ This article originally appeared on Lansing State Journal: Brunch? Here are 10 popular brunch restaurants in Michigan
