Say Yes To Michigan! / Michigan Local Forums / Your Local Area Forums / Metro Michigan Region

Breast Cancer 3-Day Walk Fundraiser

Alwaysjules — Thu, 03 Apr 2008 19:13:30 GMT

Julie and Cliff's Breast Cancer Bowling Fundraiser

When: Sunday April 27th, 2008
1-4 pm
Where: Mayflower Lanes
26600 Plymouth Road
Redforrd, Michigan 48239
Price: $20 for Adults
$10 for Children under 12
Price includes 3 hours of bowling, shoes, pizza and 1 raffle ticket.
Tickets need to be purchased in advance. Please send an email to Alwaysjules@yahoo.com for more information or to purchase tickets.

There will be a 50/50 raffle and theme baskets raffle. Raffle ticket will be $1.00 each, 6 for $5, 12 for $10 or an armms lenghth for $20.

Max and Erma's Fundraiser for Breast Cancer

Alwaysjules — Sat, 01 Mar 2008 18:26:19 GMT

My husband and I are having our first 2008 fundraiser for the Michigan Breast Cancer 3 Day walk. We are trying to raise our minimum donations of $2,200 each. This is an easy way for you to support the cause and have a nice dinner out. We hope you can attend.

What: Max and Erma's Fund Raiser
Where: 31205 Orchard Lake Road
Farmington Hills, Michigan
248-885-0991
When: March 25th all day

What: You need to go to Max and Erma's anytime during the day on March 25th and bring a flyer (you can email me at Alwaysjules@yahoo.com and I will send you one). Just give the waitress the flyer and order your meal. My Breast Cancer account will get 20% of the food bill.
Thanks and hope to see you there!!

The Dearborn Womens Expo

Alwaysjules — Sat, 01 Mar 2008 18:32:09 GMT

The Women's Expo will be Sunday March 9th from 10-9 At the Ford Community and Performing Arts Center ( on Michigan Ave . next to the police station. You will find The Breacst Cancer table outside the main room near the ticket table. The admission price is $3.00 but if you stop by out table we will have a flier for a dollar off. We will also have a beautiful Easter basket we are raffling off along with a bake sale, pink ribbon chocolates, Breast Cancer items and an assortment of craft items for sale. We hope to see you there!!

Food Poisoning Outbreak in Metro Detroit

Patrick — Sat, 05 Jan 2008 11:30:59 GMT

My family and I ate at a new restaurant New Years Eve and both my wife and daughter had food poisoning. The USDA issued a press release for a meat recall for resturants. This was for E. coli O157:H7 which is worse than what my family came down with.

See the press release below for the types of meat to avoid.
[hr]
USDA Web Site

Recall Release	CLASS I RECALL
FSIS-RC-001-2008	HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Amanda Eamich

WASHINGTON, Jan. 5, 2008 - Mark's Quality Meats, Inc., a Detroit, Mich., firm, is voluntarily recalling approximately 13,150 pounds of various cuts of steaks and ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The steak and ground beef products subject to recall were produced on Dec. 20, 21, 24 or 26, 2007, and were distributed to restaurants in the metropolitan Detroit area. These products were not available for purchase by consumers in retail establishments.

Preparing Ground Beef For Safe Consumption

USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160°F.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F. Refrigerate cooked meat and poultry within two hours after cooking.

FSIS has received no reports of illness related to these products at this time. Anyone who consumed these types of products at Detroit area restaurants and is experiencing an illness should contact a physician immediately.

The following products are subject to recall:

Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BALL TIP STEAKS."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF NY STRIPS."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF T-BONE STEAK."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF PORTERHOUSE STEAK."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF TOP SIRLOIN STEAKS."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BULK GROUND BEEF."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, GROUND BEEF PATTIES."

Each shipping label bears the establishment number "Est. 8951" inside the USDA mark of inspection.

The problem was discovered after the recalling firm submitted a product sample that tested positive at a third party laboratory.

Consumers and media with questions about the recall should contact the company General Manager Jack Fudge at (313) 554-2500.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

Web Site & eCommece Development (ASP.NET, C#, SQL Server, Oracle)

Patrick — Sat, 05 Jan 2008 00:34:48 GMT

I have been in Information Technology for over 15 years. The last five years I have been exclusively performing Web Site development. All of the Web Sites I design and develop are built on the most current Microsoft Technology which includes ASP.NET, AJAX (when required), SQL Server 2005 Database backend, user friendly Web Sites that are used to maintain the primary site. My development experience also spans many other business applications (inventory management, insurance, order management, content management, CRM)

Below are just some of the Web Sites that I designed and developed.

1. Search Engine: www.SURFThru.com This is a search engine I developed around four years ago. This search engine includes a SURFThru.com search and a "search the search engines" where I search Google and Yahoo! filter out any duplicates. I also have a book price comparison search engine that searches major book sites for best prices on books.

2.eCommerce Site: www.OverallWellBeing.com This is a custom site that does not run on the package we discussed. It was a lower entry site with very specific requirements and little changes will be done, so a non-package custom site was a good choice for this site.

3. eCommerce Package: http://www.surfthru.com/DEMO/Default.aspx I developed this is a base package for smaller businesses to sell items online. The shopping cart is PayPal standard but I have an integrated shopping cart under development for mid to large size companies.

In order to maintain the site in #3 I developed a "Site Manager" Web Site that allows the store owner to add new products, prices, inventory, images, and create new web pages on the fly. There are no limitations to the number of products or web pages that can be created. This will give you an idea of the flexibility we design into the web sites.

If you would like to see how to manage the online store in #3 please email me and I will send you a demo login and password.

4. eCommerce Package: www.FashionDivasBoutique.com This site is based on the package discussed in #3. The owner of this site has not launched yet so images are not correct and descriptions are very short. They wanted the site up but did not publish the link to any search engines yet.

I have also developed various other eCommerce sites and other custom Web Sites for various companies in Michigan.

If you are interested in custom Web Site development please contact me via Email or PM. I can be reached via email at Patrick @ SayYesToMichigan.org

The Five - Plymouth Michigan

Patrick — Thu, 20 Dec 2007 03:38:40 GMT

I was looking for a restaurant in the Canton-Plymouth area, something new, at least for me.

I drove by The Inn At St. Johns off of 5 mile and Sheldon. I have never seen The Inn At St. Johns before or even heard of it.

Driving into the complex opens up a beautiful setting with a golf course, hotel, church, and restaurant.

I made reservations at the Five after reading on-line regarding the food and menu. When we arrived at the restaurant we were surprised to find it fairly small, but at the same time this made for a very nice and dining experience. I ordered the fried perch and it was the best in the area. Typically I only each perch when I am closer to the U.P. since it is typically fresh and the best (like Scotties in Lundington).

Here is some information on the restaurant and a link to the site.

The Five

At Five Restaurant and The Inn at St. John's, celebrated executive Chef Tom Mackinnon combines his creative flair and extensive culinary experience to make every dining experience exceptional.

Mackinnon also is culinary director of the conference, event and special occasion operations at The Inn at St. John’s. He believes that great food is integral to every gathering – from weddings to corporate meetings, banquets and board meetings. Delicious selections with impressive presentations are the common theme to all of Mackinnon’s menus, and guaranteed to delight guests, no matter the event or celebration.

The menu at Five Restaurant is based on inspired, innovative, eclectic updates on American classics. At Five Restaurant, Mackinnon has taken many traditional menu favorites and married them with fresh and flavorful ingredients that elevate each dish to a dynamic new level, evident in selections such as Seared French Lamb Chops Arugulerette, Stuffed South African Rock Lobster Tail, and the Five’s Signature Grill, with Grilled Piedmontese Tenderloin, Braised Maple Leaf Duck, Fresh Vegetable Terrine, Mango Demi Sauce and Fresh Garlic Béarnaise Sauce.

Mackinnon received his culinary training at Schoolcraft College of Culinary Arts in Livonia, MI and also in Europe, where he trained under world-class chefs including Pierre Romeyer in Belgium and Paul Bocuse in Lyon, France

Gratzi - Ann Arbor

Patrick — Sun, 16 Dec 2007 17:53:57 GMT

Wonderful setting, beautiful restaurant, and probably the best Italian food in the area.

This is a must for anyone that wants a nice night out, nice atmosphere, and great food.

www.gratzirestaurant.com