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mediakit

2020

Macomb County’s Exclusive Lifestyle Magazine

20,000 copies distributed each quarter

Living In Historic Homes

Vintage Fashion First Lady

Fall 2018 ISSN 2157-1988 KITCHEN UPDATESHONEY RECIPES

BREAST HEALTHNATURE CENTERS

FALL CALENDARMACOMB LEADERS

PLUS:

Local SweetnessHONEY

FALL 2018

Yesterday’s Cocktail Recipes

Winter 2019 ISSN 2157-1988 WINTER SHAPE UPONLINE DATING

MACOMB DINERSDOWN WINTER COATS

CENTRAL MACOMBENRICHMENT TIME

PLUS:

BirdwatchingWINTER

WINTER 2019

MNMWinter19.indd 1 11/8/18 8:27 PM

Maple Syrup Time

Spring 2019 ISSN 2157-1988 GARDEN FASHIONWORKING TOGETHER

HIGH SCHOOL CHEFSCANDY GALORE

STUDENT JUMPERSANCHOR BAY PRESERVE

PLUS:

Backyard WHIMSY

SPRING 2019

MNMSpring19.indd 1 2/11/19 8:03 PM

Summertime BBQ

Summer 2019 ISSN 2157-1988 HEALTHY FEETKINDNESS

SIDE SALADSYOUNG EAGLES

SUMMER FUN CALENDARCLINTON RIVER REVIVAL

PLUS:

Growing GRAPES

SUMMER 2019

MNMSummer19.indd 1 5/8/19 8:50 AM

Celebrating 10 years of publications

Winter 2016 ISSN 2157-1988 BACKYARD ICE RINKS OOUUTTDDOOOORR MMEEMMOORRIIEESS

GRANDMA SWEATERS WINTER FASHION

LOOKING AHEAD COUNTY PLANS

PLUS:

Macomb’s Hockey Moms

ICE BOATING

WWIINNTTEERR 22001166

One-Pot Meals 10 Recipes to Try

speed sailing on the lake

Reserve your spot online at henryfordmacomb.com/urgentcare.

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RESERVE YOUR SPOT ONLINE. View available times at urgent

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TER 2016Reserve your spot online at henryfordmacomb.com/urgentcare.

The Best Waiting Room

IS YOUR ROOM.

RESERVE YOUR SPOT ONLINE. View available times at urgent

care locations near you. Pick the most convenient time,

and we’ll send you a reminder text. Four locations open

every day of the year, now providing care on your schedule.

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2020 Media Kit | Macomb Now Magazine

Spring 2013 ISSN 2157-1988

Macomb’s Cooking with Cathy

Three Generations

of Moms

HOMES Inside & Out

Builds a Dream Kitchen

PLUS:

WARREN SYMPHONY

ARTS IN MACOMB

PROM FASHION

MACOMB HIGH SCHOOLS

FURNITURE PAINTING

DO IT YOURSELF

SPRING 2013

It was in 2010 that Macomb Now Magazine released its first publication and ten years later our mission is the same. In each issue we prove that Macomb County is a wonderful place to live, work and play and for ten years that quest has been easy, thanks to so many great people, places, businesses and organizations to showcase.

Over the years our readers and advertisers have shown their excitement for the magazine with a high demand for more. We increased circulation to 20,000 copies printed quarterly in 2017 and added another publication, Macomb Vow Bridal Guide, in 2019. We also began producing custom publica-tions for local organizations.

Why should you expose our readers to your busi-ness? Because our readers are your potential cus-tomers and they are loyal to the magazine and its advertisers. They find the magazine at the doctor’s office, the local business or they subscribe or pur-chase it. They share it with their friends and keep it for many months at a time. Join our many advertis-ers in the next year of Macomb Now Magazine.

Tracey MoroEditor-in-Chief

18901 15 Mile RoadClinton Township, MI 48036(855) 622-6621MacombNowMagazine.com

Spring 2015 ISSN 2157-1988 SPRING CLEANING DECORATING TIPS

SPRING 1975 MOTHERHOOD

SUBMARINES FRIENDSHIPS

PLUS:

SPRING 2015

Macomb Now’s Pub Crawl

MACOMBKITCHENS

Welcome Fashion Into Your Home

Step Inside Real

FALL 2015

Winter 2015 ISSN 2157-1988 SNOWMOBILE RACES WINTER FESTIVALS

BUILDING FUTURES VOLUNTEERING

KEEPING WARM SAVING ENERGY

PLUS:

WINTER 2015

Fashion After Five

COCKTAILPARTY

Creating Hope Power for Women

the Ultimate

Summer 2015 ISSN 2157-1988Thumbs up Trail local wineries

summer calendar bass fishing

farmers’ markeTs four under 40

plus:

sUMMER 2015

golf course chefs share Lighter Fare Foods

Fashion

summer Concerts in Macomb

Lauren Podell

PLUS:

SUMMER 2014

Angels in the Sky

OutdOOrdiningguide

U.S. Navy Blue Angels Come to Selfridge

Taking life Outdoors

CRAFT beeR mAComb bRewS

LAke ST. CLAiR boATeRS’ dReAm

CULinARy inSTiTUTe

FUTURe CheFS

Summer 2014 | ISSN 2157-1988

SuMMerfunguide

exPAnded

CALendAR

oF eVenTS

Look InsIde

Fall 2015 ISSN 2157-1988

PLUS:

ROBOTS RULE STUdEnTS ExcELPASSIOn FOR PETS AnImAL cOnTROLmARTHA T. BERRY cELEBRATIOn

HomemadePASTA

FALL 2015

for preteens

Back to School

Fashion

Staying Healthy Tips from local experts

Summer 2016 ISSN 2157-1988FROZEN TREATS JUNIOR SAILING

LAKE ST. CLAIR DISCOVERY CRUISES

BIKE RIDING SUMMER CALENDAR

PLUS:

SUMMER 2016

WATERSIDE

Fashion After 40

Summer Living

Perfect Picnic Recipes

SUMMER 2017

Summer 2017 ISSN 2157-1988 FOOD TRUCKS THE ABLE CHEF

DOG RETREATS VACATIONING

FASHIONISTAS CLASSY NEIGHBORS

PLUS:

Michigan LavenderFestival

TRAIL RIDING

Celebrating Milestones

A healthy way to travel

2020 Media Kit Media Kit | Macomb Now Magazine

Each issue of Macomb Now Magazine is filled with a wide variety of stories – all unique and relevant to Macomb County. We bring the stories Macomb residents want to read, about the peo-ple and places they already know. With exciting feature stories, a three-month event-packed calendar and exclusive columns. Macomb Now Magazine is the go-to publication for everything going on in Macomb County!

Inside

Columns Our columns are popular with all ages and our writers continually aim to be ahead of the game with their top-ics. Our writers are distinguished leaders and experts in their field. We have guest writers who write our Health & Fitness column and our new, At Home, column.

Relationships ~ Shelley Galasso Bonanno M.A., a limited licensed psychologist and psychodynamic psychothera-pist, explores love, family and relationships.

Macomb Then ~ Written by local historian Denis LeDuc, this page concludes the magazine with a snapshot from our past.

SPRING 2015 | MACOMB NOW MAGAZINE 3333 MACOMB NOW MAGAZINE | WINTER 2015

FRIENdShIP | RelationshipsFRIENdShIP | Relationships

Face-to-FaceThe key to balancing friendship isn’t found on a keyboard.

By Shelley Galasso Bonanno, M.A. / Illustration by Jim Nosakowski

Human beings require connection and belonging. Numerous studies have linked social support to posi-tive mental health. Additional studies have cited the negative effects of loneliness. Yet with the rise of social media, many people appear to be substituting virtual, online connections for real-life, social relationships.

There is no question the Internet is an enormously popular, convenient and immediately gratifying way to connect with others. Social media sites such as

Facebook report more than one billion users each month. It certainly offers us an apparent audience and attention. It allows us the luxury of easily keeping in touch and can, to some degree, combat feelings of loneliness. And there is no question it has offered many a convenient way to locate, reconnect and rekindle relationships that may have otherwise have been lost. But what pre-cisely does friending individuals on sites such as Facebook offer in the form of emotional connection?

Given that many of those we ‘friend’ on Facebook are also real-life friends, should a trend toward developing online network con-nections instead of nurturing face-to-face relationships concern us? How influential are our online ‘friends’ able to be if we do not maintain a real-life relationship with the ‘friend’? As with any-thing, balance seems to be the key. Nothing can compare with real-life relationships that are unmatched by the emotional and physical closeness experienced by two people who are intimately connected to one another, face-to-face in the real world.

Studies and personal experience reveal: people tend to put their best foot forward while interacting on social media. In other words, displays of emotional weakness, insecurity or conflicts generally

tend to be concealed, or at best, minimized. Revealing and talking about our most vulnerable self, the qualities that define deep, inti-mate relationships, is often difficult, if not impossible, to address on social media. So, while our social media friends offer us a great deal, it is not a true substitute, or even supplement, for real-life in-teractions with others.

Social support can be a strong predictor of positive mental health. Emotional support has been shown to protect us from a wide array of both psychiatric and physical ailments. But unlike online friend-ships, real-life relationships take time and effort. We must nourish them and take risks. They are filled with joys and sorrows, and at times they are fraught with conflict and require compromise. And, they are real. But most importantly, they help us learn about others and ultimately ourselves.

Online friendships, while certainly valuable, lack the ability to pro-vide us with opportunities for deep and lasting emotional close-ness. So accept and seek out your online friends, rekindle lost con-nections and revisit childhood friendships, as long as it is not at the expense of nurturing and deepening your real-life relationships.

Shelley Galasso Bonanno, M.A. is a limited licensed psychologist, mediator, and psychodynamic psychotherapist who has worked as a consultant and in private practice with individuals and families since 1987. A lifelong resident of Macomb County, she earned her master’s degree from Wayne State University with a specialization in Marriage and Family Therapy. Her writings have appeared in various print and web publications. She has a passion for social media where she tweets about #psychology and #mental health. You can follow her on Twitter @shelleybonanno.

64 MACOMB NOW MAGAZINE | SPRING 2015

Macomb Then | EASTER

1951THENMACOMB

Easter 1951, Harrison TownshipA modern medical miracle turns 60

By Denis LeDuc

With increasingly infectious outbreaks in the first half of the 20th century, the polio virus struck terror into the hearts of citizens everywhere including our local communities. Attacking the central nervous system, the disease caused muscle wasting, paralysis, and even death. Confined to a wheelchair, President Franklin D. Roosevelt himself was a victim of polio.

Around here, summer particularly meant polio season. Terrified parents kept their children indoors for fear of contracting the disease. Public beaches and swimming pools were avoided. Theaters and bowling alleys sometimes lay nearly deserted. The fear of contaminated water or food was wide spread.

In our March 1951 Daily Monitor Leader photo above, the Easter Bunny brings candy to young polio victims being treated at Sigma Gamma Hospital in Harrison Township. Particularly notice the children’s braces and wheelchairs, their high lace Buster Brown leather shoes, and the fragility of their legs. There are smiles on many of the children’s faces; but also look into the thin, haunting face of the girl at center right. Notice the Easter Bunny’s bow tie, Raggedy Ann on the wall, and the small, seated doll on the shelf.

On April 12, 1955, 60 years ago, the Salk vaccine, developed to prevent polio, was first announced at the University of Michigan, to

be safe and effective. With a tremendous public health effort, children were inocu-lated first.

I remember standing in a very long, winding line with my Mother at the old Quonset huts waiting for service by the Heath Department. I was afraid of the shot, but also afraid of the disease. Then we approached the head of the line, it was suddenly over, and we went for ice cream at Sanders. Today, the rate of new cases has dropped rapidly, to the point where we hardly hear of polio.

Photo courtesy of The Macomb Daily archives.

LocaL historianDenis LeDuc

reLationshipsshelley Galasso Bonanno

COCKTAILS | Food

The drink took on various additions through the centuries, including absinthe and orange curacao, as well as other liqueurs. A bartender in Louisville, Kentucky, is one of the earliest to take credit for creating and naming the drink reborn by the AMC series Mad Men—the Old Fashioned.

While the drink has evolved over time, much of the ingredients remain the same: bitters, sugar and some form of whiskey, rye, bourbon or brandy.

Today, whiskey is the preferred spirit, and Paul Gogo, co-owner of Mr. Paul’s Chophouse, has perfected his recipe for the classic beverage. “It’s a great drink. I barrel-age old fashioned mix and make my own syrup and I use Demerara sugar instead of a sugar cube,” explained Gogo. “I am proud of the Old Fashioned. It’s a great drink.”

His special syrup is made with Demerara sugar infused with vanilla bean, aged in barrels for six to eight weeks.

Gogo started working at the family business on Groesbeck in Warren when it opened in 1968

and has been working behind the bar since about 1978. Celebrating

50 years in 2018, Mr. Paul’s Chophouse

has a longtime following and is known for their classic steak house

style. Watching generations go through their doors, they have seen fi rsthand how cocktails have stood the test of time.

Gogo said he’s seen higher demand for other classics as well: The Cosmopolitan, Moscow Mule, Last Word and Rob Roy. “I enjoy the resurgence of these cocktails. It’s very millennial driven,” said Gogo. “There’s a reason they’re classics. Their proportions are correct. Not that frou-frou excess of the 70s.”

Blaine Figard, mixologist for J. Baldwin’s Restaurant in Clinton Township, specializes in pre-Prohibition cocktails with European twists.

“The old cocktails are making a comeback,” Figard said. “People are starting to care more about what they’re putting into their bodies, so that’s transferring to their alcohol. The freshness behind what it was back in the day is what’s driving this.”

Thirsty guests want to know what’s going into the drinks they’re ordering, and they can’t get that with mixes that come from a bottle. Take the whiskey sour, for example. Making it the old way means using an egg white to get the frothiness on top, where more recently, bartenders would use a mix to get the same effect.

Of course, wine and beer are still very popular adult beverages, especially craft beers. And while wine has always been a staple, now people are asking for specifi c kinds: Pinot Grigio, Sauvignon Blanc,

Chardonnay. “Things like that you couldn’t give away a few years ago,” recalled Gogo. “It used to be red and white, now they know what they want.”

Gogo also says the resurgence of the cocktail is well timed

with the abundance of local distilleries such as Fox River and Grey Skies.

But while the right liquor is essential, the right tools give it a hint of panache. “It’s nice to have a shaker,” he says with a smile. “Vintage bar equipment is hot right now.”

Recalling the days of the three-martini lunch, which was the bread and butter of Mr. Paul’s Chophouse, situated in an industrial corridor, Gogo says, “The consumption now is less. Drinking is still sociable, just more moderate.”

Figard agrees. “In the cocktail world, people care more now. It’s not just about catching a buzz, it’s about the experience,” he explained.

Cocktails are making a resurgence. “It’s show business. And it’s wonderful,” said Gogo.

18 MACOMB NOW MAGAZINE | WINTER 2019

Food | COCKTAILS

Poured with SophisticationBack when cars were long, hair dos were art and suits were everyday attire, cocktails were king. And we can thank Prohibition for that. From 1920 to 1930, the United States was dry—no booze. As speakeasies came into fashion for thirsty fl appers and their dates, bartenders had to be inventive to cover up the taste of the horrible liquor that was available. So, they mixed drinks with creams, fruit, coffee, bitters and anything else that would improve the drinking experience and hide the smell from law enforcement.

Fast-forward to the 1960s. Neighborhoods ran on cocktail parties. Slurping down a beer or blending mixes was unheard of. Martinis,

highballs and Manhattans were poured with sophistication and decorum. When the 1980s whooshed through, alcohol consumption began to change. Now, nearly 50 years later, bartenders and mixologists are noticing an uptick in throw-back drinks from the 60s and 70s.

Cocktails from the past are back on trend and back on menus, resuscitating a lost sense of how to do things right. And, the crown jewel of the cocktail revival is the Old Fashioned.

Living up to its name, the earliest record of the great-grandfather of the Old Fashioned appeared in 1806, when the editor of The Balance and Columbian Repository was asked to defi ne “cocktail.” His response, “It was a potent concoction of spirits, bitters, water, and sugar; it was also referred to at the time as a Bittered Sling.”

WINTER 2019 | MACOMB NOW MAGAZINE 19

By Rebecca Calappi/Photography by Mike Ferdinande

Feature | backyard spaces

Years ago adding a deck or patio to

your grassy yard was enough. Today

families are adding levels to their decks,

using pavers, stone walkways, shade-giving

pergolas, covered living areas, outdoor

kitchens and fireplaces. Even in Michigan

people are extending the use of their yard

with these customized outdoor living spaces.

Start by thinking about how you want to

utilize your yard. Just like inside your

home, you have to plan out your outdoor

space. Jason Arnott, owner of Earth

Environments in Romeo, says creating

multiple spaces in your yard will actually

make it look and feel bigger. “By utilizing

the whole yard, you create interest and bring

function to open space,” Arnott said.

Eddie Martindale of D&E Landscaping &

Grading in Richmond agrees. “Many of the

calls we get are people looking for ways to

entertain at home instead of going out. Using

the most of Michigan’s summer, families typically

want a private getaway paradise or a backyard

stay-cation feel.”

When starting a backyard project Martindale

recommends planning for features in and around

your main patio. “Key in on what you want and

then organize these wants around the patio. “

Believe it or not hiring a landscape professional

can be an upfront cost that ultimately saves

you a lot of time and layout hassles down the

road, potentially saving you money as well.

“A good design and layout makes

all the difference to ensure

overall good balance and flow in the layout of a

backyard,” Martindale said.

Bethany DeCoopman at United Lawnscape

in Washington Township has designers

working with homeowners all winter long

since there is a fair amount of planning that

“Many of the calls

we get are people

looking for ways to

entertain at home

instead of going

out. Using the

most of Michigan’s

summer, families

typically want a

private getaway

paradise or a

backyard

Backyard images supplied by:

D & E Landscape

Earth Environments

United Lawnscape

Maybe it’s time to look out your back door and visualize

your potential backyard retreat?

By Tracey Moro

3 MacOMb NOW MaGaZINe | sprING 2017


The music starts, it’s that song JUMP we all recognize, fi tting the performance perfectly. Practicing are six students from Beck Elementary School and two from Beacon Tree Elementary, who form the last jump rope team named The Heart of Beck, coached by Michael LeMerise. After 20 years of coaching the jumpers, LeMerise is retiring and the jump rope team will soon go away. That is unless someone else jumps in.

“I taught for 10 years at Beck, then after I retired teaching I continued coaching the Jump team. My granddaughters are on this last team,” said LeMerise. I drive them here for practice every Tuesday then take them to their school. “I’ve been doing this since before they were born, so they came to a practice and wanted to join once they were old enough.”

The team is made up of eight students, two sets of twins, one boy and lots of energy, especially at 7 a.m., during their practice time before school starts. There are twins Chloe and Shay Ivy, Bridget Maas, Gavin Byrne, Ashlynn Sakofska, Brooklyn and Brianna

Feature | JUMP ROPE KIDS JUMP ROPE KIDS | Feature

My granddaughters are on this last team,” said LeMerise. I drive them here for practice every Tuesday then take them to their school. “I’ve been doing this since before they were born, so they came to a practice and wanted to join once they were old enough.”

The team is made up of eight students, two sets of twins, one boy and lots of energy, especially at 7 a.m., during their practice time before school starts. There are twins Chloe and Shay Ivy, Bridget Maas,

SPRING 2019 | MACOMB NOW MAGAZINE 35

Go Ahead & Jump!

By Tracey Moro / Photography by Mike Ferdinande

LeMerise (granddaughters) and team captain Leah Eldred. “I’ve done this for three years now,” said Leah Eldred. “Every single person works very hard. We’ve gotten very close. When we perform, it’s cool to see smiles on kids’ faces.”

“It wakes up the brain,” LeMerise exclaims. The team has begun practices in October in the Beck gym for the past 20 years. Their banners hang proudly on the wall showing their sport’s achievement and heart- healthy choice. Their season lasts until the end of March, with performances starting in early January. “It’s a big commitment for these youngsters,” said LeMerise. “I meet with the parents at the beginning of the season. Back in 1999 through 2005 we had 30 students, all 4th, 5th and 6th graders. We would

Feature | YOUNGBLOOD VINEYARD

28 MACOMB NOW MAGAZINE | SUMMER 2019

From the Vine to WineYoungblood Vineyard is making wine from grapes growing on their fi fth-generation Ray Township farm.

Dave and Jess Youngblood have lived in some of the

most beautiful wine-growing regions in the United States,

including Washington, California and Virginia. During their travels, the idea of starting their own vineyard and making their own wine began to germinate. It took root when the opportunity to move to Dave’s family farm in Ray Township presented itself.

The result is Youngblood Vineyard, the fi rst commercial vineyard in Metro Detroit, right

here in Macomb County.

SUMMER 2019 | MACOMB NOW MAGAZINE 29

By Nick Lico/Photography by April Todd & Mike Ferdinande

“I was intrigued by wine making and kicked the idea around for some time, especially while we lived in Virginia. I was a teacher and some of my fellow teachers and I would go on day trips to vineyards in Virginia and I thought to myself, ‘I can do that,’” Jess Youngblood said.She immersed herself in all aspects of winemaking. As she explained, learning about making wines took a lot of years and a lot of trial and error. She is quick to point out the exceptional support she and her husband received from the University of Minnesota.

Starting Youngblood Vineyard has been a labor-intensive task that included clearing more than 10 acres of overgrown Christmas trees that were planted by Dave’s grandfather in the 1950s. The Youngblood family graded the rest of the farm land for planting and installed a one-mile fence around the farm to protect the young vineyard from deer and other animals. Of the 46 acres that comprise the family farm, 25 are dedicated to grape growing.Because our region doesn’t enjoy the climate that is more favorable to the grape varieties grown in California or even the western part of our state, the Youngblood family selected grape varieties known to

“I was intrigued by wine making and kicked

YOUNGBLOOD VINEYARD | Feature

Feature | BIRDING



Watch the BirdieBy Nick Lico/Photographers Joan Zeller Bonin, Mike Gronley & Robert WeirWe associate the arrival of spring with the return of birds and we know when they start migrating south that our warmer days are behind us. Yet several special birds choose to spend winter in Macomb County, including some that are only seen during the colder months. A little preparation and know-how can make watching these magnifi cent creatures more memorable.

“At Lake St. Clair Metropark, we can see migratory ducks until the water freezes. It’s also a great place for seeing migratory owls and a resident horned owl. Occasionally we’ll get rarer owls, including short-eared owls. We’ll get migratory hawks and red-bellied woodpeckers,” said Julie Champion, the Metropark’s East District interpretive supervisor. The park is also a great place to see loons, grebes, geese and swans. To see our national bird, go to Stony Creek Metropark. It hosts a nesting pair of bald eagles, as well as ospreys, red-tailed hawks, buzzards, crows, turkeys, sandhill cranes and owls. To observe the bald eagles, Joan Zeller Bonin – a photographer and volunteer eagle observer at Stony Creek – offers the following advice:

“You have to be very quiet because eagles don’t like humans. Remember that this is a protected species. It’s imperative that people stay behind the barricades during nesting season because the babies need space to fl y. That’s why barricades are up until mid-August,” she said.As Champion explained, Stony Creek visitors are also likely to see bluebirds because they have nests there. They require more open areas, which are found at Stony Creek. “If there are crab apples and small fruit on the trees and shrubs, bluebirds will hang around,” she said.“Last year in November we had a golden eagle fl y over the wood trails at Stony Creek. That’s something you don’t usually see around here,” Bonin said of the eagle that is about the size of a bald eagle

“It’s also a great place for seeing migratory owls and a resident horned owl.”— JULIE CHAMPION

BIRDING | Feature

Photos by Robert Weir

Photo by Joan Zeller Bonin

Photo by Joan Zeller Bonin

Food SectionOne of the favorite sections is the Food Section highlighting local chefs, types of cuisine, or even fabulous kitchens – all supported by spectacular photos. Recipes are often featured from local chefs, or residents, and our very own local food celebrity chef, Cathy Lentini. A dining guide highlights two local restaurants and we always feature a favorite food from local establishments.

2020 Media Kit Media Kit | Macomb Now Magazine

Inside


~~~~~~

Not everyone has time or even enjoys a large breakfast with eggs, bacon,

fruit and toast. So when you are on the go, a quick muffin can hit the spot

and get your day going. But who has time to bake muffins? This leaves

our favorite local bakeries to be our best bet to finding great muffins.

Macomb Now searched north and south to find three bakeries with great-tasting

muffins and a good selection. We live by the old saying – the early bird gets the

best selections of warm muffins.Bake My Day

67310 Van Dyke, Suite C (located in Frontier Town) Washington Township bakemydaymi.com

Having just opened in August of 2015, Bake My Day, is tucked away in the quaint

Frontier Town country mall in Washington Township. So if you haven’t visited

Frontier Town, now you have another reason to drop in there on a regular basis.

Known for their banana walnut muffins and breads, owner Tony Maassarani is

passionate about his baking. Maassarani began working in the catering industry

years ago and then pursued other career paths, eventually leading him back into

baking in 2015. Besides several different kinds of muffins and sweet breads,

their cheese cakes are quite popular. “We make three sizes, starting with a small

4.5 inch size. On the weekends we offer seven flavors of cheese cake.” Everything

they make is made from scratch daily. In the spring they will also bring out

their fresh pies.

Tringali’s Bakery 29100 Schoenherr Warren tringalisbakery.comSince 1958 the Tringali family has owned and operated Tringali’s Bakery. First

located on Kelly Road in Harper Woods, the family grew the business and moved

to Schoenherr just north of 12 Mile in Warren in 1961. Today you can find many of

their products at local stores, sub shops and restaurants. Known for their delicious

cannoli and fresh-baked Italian bread, you will also find Tringali’s muffins to be

a delicious treat. With several kinds made everyday, including chocolate chip, banana

nut, cranberry orange, pistachio and blueberry, there has to be one for everyone.

Tringali’s also has made-from-scratch pastries, cookies, cakes, pies, cassata cakes and

wedding cakes. And if that wasn’t enough, you are also able to find imported pastas,

wine, olive oils, deli meats and cheeses. East Detroit Bakery17530 E. 9 Mile Road, Eastpointe Located on Nine Mile in Eastpointe, the Stojanovski and Atanasovski families opened

the East Detroit Bakery as a Polish bakery back in the late 1940s. Over the years they

have flourished and today are still family owned and operated and now offer more than

just Polish baked goods. Every day you will find fresh-baked bread, cookies, muffins,

pastries, cheese cakes and wedding cakes. Their selection of muffins was the largest we

found, with blueberry, banana nut and strawberry with streusel butter crumb topping

being the three most popular. In addition to fabulous pastries, they have deli meats and

cheeses and make fabulous sub sandwiches. You can find their bakery products at local

restaurants and stores in the Eastpointe area.

~~~~

~~~~~

Melt in Your Mouth MuffinsBy Tracey Moro

Food | MUFFINS


COCKTAIL HOUR | Fashion


Fashion | COCKTAIL HOUR

It’s after five and it’s time for steppin’

out for some fun. We have holiday

parties, corporate soirees, and New

Year’s Eve along with many more

fancy events this time of year. With

that in mind, Macomb Now Magazine

is featuring some high fashion styles

to make sure our evenings, although

colder, are a bit more glamorous.

With the help of J. Barbaro Clothiers

and Nordstroms of Partridge Creek

Mall our models, Vito, Dominic,

Kristina and Melina show off some

classic styles while enjoying some

cocktails and finger food at the newly

renovated J. Baldwin’s Restaurant.

It may be cold outside but you can

see by adding some wool and fur you

can be in style while being warm at

the same time. Vito and Dominic

are dressed in Robert Graham

and Hugo Boss separates. “Our

jackets can be worn by themselves

or with overcoats and the scarfs can

work outside or inside,” said Jason

Barbaro of J. Barbaro Clothiers.

“Layering is the key when it’s cold

outside, and we have great colorful,

stylish shirts which work well alone,

or layered under a vest, jacket or

topcoat. To finish off your look, be

sure to add a dash of color with a

pocket handkerchief.”

Our ladies, dressed by Nordstrom,

are not only beautiful but in

these outfits they are down right

knockouts, ready to go anywhere.

These outfits are versatile, and can

be dressed up or dressed down. “The

pant suit that Melina has is very

edgy. This winter you will see them

everywhere and they can be dressier

than wearing a dress. Match the

jumpsuit with a fur or leather jacket

to keep warm and look spectacular,”

said Nicole George of Nordstrom.

“Textures, bib necklaces and sequins

will be all the rage this winter, so be

sure to mix it up.

Fashion After FiveLooking your best after 5.

By Tracey Moro / Photography by Maria Lisa Militello

Fashion Section & MoreOf course a lifestyle magazine has to include some Fashion. Each issue has a different focus - from kid’s clothing, to prom, purses, hairstyles. Heck, we’ve even done fashion for fingers and toes, grandmas and the over forty crowd!

Our many features in each issue highlight local events, organizations, businesses and people. There’s also our Art Section, Macomb Works and Get Out & Go. Ad-ditionally we include a feature on one of our commu-nities and with the 2020 issues we plan to revisit a few popular stories from our early years, just for fun.

Pasta Laratta

By Chef Mark Zuccaro Banquets & Catering

ingredients1 pound of angel hair pasta1 package of spring mix, spinach, or

greens of your choice8 Roma tomatoes cut into small chunks1 red onion julienned2 tsp of fresh chopped garlic1-1/2 cups of olive oil2 tsp of butter1/2 cup of grated Romano or

Parmesan cheeseSalt and pepper to taste

preparationBring your water to a boil and add pasta. In a large skillet or saute pan add 1/3 of the oil, onion and tomatoes. Saute till vegetables are softened, add another 1/3 of oil then add garlic. Stir in pan for 15 seconds then add your greens till they sweat down. Add butter and remaining oil, mix in half the cheese then salt and pepper to taste. Pull pasta, drain then add to skillet, toss well in pan, serve on a platter then top with remaining cheese. Serve with grilled chicken or

Beef Tenderloin w/ Shallot and Red Wine Cream Sauce By Chef Angelo Vince & Joe’s Gour-met Market

ingredients4 pieces beef tender-

loin steaks, 6 oz each

1 Tbsp of kosher salt1 tsp cracked black pepper2 tsp vegetable oil4 Tbsp butter1/3 cup minced shallots1 cup full-bodied red wine, such as cabernet

sauvignon or pinot noir1/2 cup cream1 Tbsp Dijon mustard2 tsp minced fresh thyme

preparationPat steaks dry and season both sides with kosher salt and cracked black pepper.

Heat a 12-inch heavy skillet over moderately high heat until hot, about three minutes, then add oil, swirling skillet. Sauté steaks in two batches, turning over once, about three minutes per side for medium-rare. Transfer steaks to a plate and loosely cover with foil while making sauce.

Pour off fat from skillet, then add shallots and half of butter (two tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are caramelized but not burnt, 3 to 5 minutes.

Add red wine to pan to deglaze and cook until reduced to a glaze, 2 to 5 minutes.

Add cream, Dijon mustard, any meat juices accumu-lated on platter and simmer sauce, stirring occasion-ally, until reduced by half, 3 to 5 minutes.

Add remaining two tablespoons butter and thyme and cook over low heat, until butter is incorpo-

Chef Mark has been with Zuccaro Banquets & Catering

for 14 years. He trained under Chef Ray Hollingsworth and

graduated from the Oakland Community College Culinary School. He likes to make this

dish because it is made with things most people have

Chef Angelo Loria had a computer engineering degree and was working in the automotive industry when he went back to Macomb Community College and graduated summa cum laude in Culinary Arts, Pastry Arts and Restaurant Management. Since then he has worked at various restaurants and has taught cooking classes, and won several awards including most recent Chef de Cuisine Chef of the Year (2015).

recIpes | Food

10 Quick,

easy Recipes

for enter-taining

By Tracey Moro

Knowing that the winter months will bring many parties, both at home

Chef Bobby of St. Clair Shores’ Lakeland Banquets & Event Centre credits his late mom with encour-aging him to follow in her footsteps and pursue a career in the culinary arts. He is nationally recognized as a Chocolatier with Baron Chocolates and was invited to attend the 2016 Academy Awards in Los Angeles crafting mouth-watering truffles onsite for A-list festivities.

Food | recIpes

Grilled Lamb RibsBy Chef Bobby Lakeland Banquets & Event Centre

ingredients6 slabs of Neiman Ranch Lamb ribs1/4 cup thyme1/4 cup oregano

1/4 cup granulated garlic1 tablespoon pink salt1-1/2 Tbsp fresh cracked black pepper1 Tbsp spicy curry powder1 Tbsp cumin1/2 cup lemon zest1/2 cup olive oil6 sheets of parchment paper6 sheets aluminum foil

Have a glass of wine for the chef and anyone watching! Play some relaxing music while prepping. Embrace cooking, it ’s an art anyone can enjoy!!

Preparation

Mix all dry ingredients in large mixing bowl. Rub lamb rib rack on both sides with seasoning.Place each rack inside parchment paper and drizzle one tablespoon olive oil, sprinkle a little fresh grated lemon zest and wrap in the parchment paper. Close both ends tightly and then wrap in aluminum foil. Continue wrapping rest of ribs.

Place on the BBQ on low /medium heat for 45 to 60 minutes turning every 15 minutes. Or convection bake at 325 for one hour. Pull off the grill and unwrap being careful of steam and hot liquid. Drain liquid into a small pot and reserve on low heat. You will utilize the drippings for a drizzle upon plating and presentation.

Place lamb ribs back on the grill and crisp them up for another 15-20 minutes. Remove and serve with Tzatziki sauce (recipe online) and drizzle the lamb drippings on the

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2020 Media Kit | Macomb Now Magazine2020 Media Kit | Macomb Now Magazine

ReadersMacomb County is an extraordinary place to call home and its residents are warm, friendly, gracious people. They enjoy where they live, seek exciting opportunities and are dedicated to their community. Whether they are cruising on Gratiot Avenue or Lake St. Clair, Macomb’s residents enjoy all the seasons and Macomb Now Magazine gives them what they need to know.

Macomb covers more than 483 square miles with 32 miles of coastline as one of our borders. We have the third most populated county in the state with more than 865,000 residents, and more than 600,000 of these are adults age 25 or older. Out of that adult population, 50 percent are married. The average family size is 3.11, with more than 365,000 homes, of which almost 70 percent are owned and 23 percent are rented. The median age was 39.8 in 2010 - so let’s just say it’s over 40 now. The biggest population by age is 45 to 54 (14.7 percent) with 55 to 64 (13.9 per-cent) being second and 35 to 44 (13.0 percent) being third. The total percentage over the age of 18 is 78.6 and it is just about even between males and females with women having a slight lead.

More Stats by Largest PercentagesMedian Income - $35,000 to $149,000 - more than 50 percent of householdsAverage Household Income - $69,278Median Home Value - $100,000 to $199,999 - more than 50 percent of occupied homes.

We consider everyone a reader but know that the majority of our readers follow the largest populations, making our largest reader population 35 to 64, a combination of the top three populations. However, we know from our large subscription base that we have an abundant senior population beyond 64 reading and subscribing to the magazine.

Macomb Now is becoming more social every year with our Facebook page leading the way. Our readers are following us on Facebook, getting sneak peaks and behind the scenes footage. With more than 3,000 fans our postings reach thousands at a time with fabulous engagement from our followers. Watch for new engagement this year on Instagram!

Social Followers


Each quarter, 20,000 copies of Macomb Now Magazine reach our community, with an estimated readership of 400,000 plus. Our magazine gets picked up hourly at thousands of well-es-tablished lobbies throughout the county. We can only spec-ulate that if our magazine is read by at least four people in each lobby, each week, it would equate to more than 400,000 readers ~ at the very least. And that’s just counting the mag-azines in the lobbies. Our goal is for everyone to read Macomb Now Magazine. We distribute magazines three ways:

FOR SALEMagazines are sold on newsstands for $3.99 with our biggest sales at gourmet food markets Vince & Joe’s Gourmet Market and Nino Salvaggio International Marketplace. You can also find the magazine at select retail stores ~ Meijer, 7/11, Buscemi’s and Opal’s Hallmark.

U. S. MAILThe magazine is mailed to nearly 5,000 select businesses with lobbies, including thousands of doctor and medical offices, nail, tanning and hair salons, realtors, lawyers, banks and mortgage companies, along with a growing number of sub-scribers.

COMPLIMENTARY COPIES15,000 magazines are hand-delivered throughout the county. They are FREE and quickly taken home to be shared with friends, family and neighbors. Including: All Governmental Offices & County buildings 27 Municipality Offices Senior Centers Libraries Recreation & Sports Centers Local hotels Dealerships Medical Complexes Chambers of Commerce Offices Business Complexes

Distribution

MEDICAL 59 %

SPA28%

SALON/SPA28%

FINANCIAL 7%

AUTO1%

LEGAL 3%

REALESTATE

2%

Hand-delivered Distribution

Mailing Distribution

SCHOOLS11% MEDICAL

COMPLEXES15%

COURT &GOVERNMENT

23%

BUSINESS& CHAMBERS

15%

PARK REC& SENIORS

9%LAW FIRMS5%

REAL ESTATE

OFFICES 5%

HOTELS 11%

SPORT CTR 3%

DEALERSHIPS 3%

Online ViewingOur Web site is filled with select stories from each edition. You can also view each edition of the magazine as a digital versions. See current and past issues along with special online supplements. These are high resolution flip books and can be easily printed.

No additional display ad space is being sold on our digital versions or our Web site currently, but we are looking into adding this down the road. Let us know if this is something you are interested in.


Extras

A Video TV show produced by WBRW TV high-lights various stories in each issue. The show can be viewed on local cable TV channels and is streamed

on WBRWTV.com. A link can be found on our Web site - MacombNowMagazine.com.

Video TV

Special PublicationsIn 2018 Macomb Now began working on additional publications. Our Macomb Vow Bridal Guide is an annual publication distributed to brides-to-be at bridal shows, banquet halls and bride retailers throughout the county. With 5,000 printed each year this is a fabulous resource for brides to be and for businesses to get in front of these local brides. Current Macomb Now advertisers can get their current contract discount when they choose to advertise. Because this publication isn’t mailed and we only print 5,000 we can keep the advertising price down. Rates start as low as $200. The Ad Deadline is in November for the following year’s publica-tion. Call us for more details or check out our Web site ~ Macomb Vow page, complete with ad rates and a digital version.

We also began producing custom publications for organiza-tions and businesses. We can write stories, sell ads, design, and distribute your booklet. We do this everyday and we can help your business present a publication it can be proud of. Call us

VowBridal Guide

2019 Macomb Bridal Guide

2019

A Publication of Macomb Now Magazine

MVM19-directory.indd 1

12/20/18 12:15 AM

the netSTERLING HEIGHTS REGIONAL CHAMBER OF COMMERCE | VOL 1 | 2018

netprofi tMillennials search for unique experiences

networkToday’s new collar jobs

networthMeet Amy Persyn

thenet_fall18.indd 1

8/21/18 2:54 PM

WINTER ISSUEDecember 2019, January/February 2020 Magazine out week of Thanksgiving After 10 years, the magazine celebrates.Join our staff in looking back, forward and in between our favorite stories.Ad Insertion Deadline - October 20Ad Artwork Deadline - October 31

SPRING ISSUEMarch/April/May 2020Magazine out week of March 1Spring in a new decade brings hope for our future along with warmth, sunshine, new blooms, short sleeves, outdoor projects and local graduates.Ad Insertion Deadline - January 20Ad Artwork Deadline - February 1

2020 E D I T O R I A LC A L E N D A R

SUMMER ISSUEJune/July/August 2020Magazine out week before Memorial DaySummer days are filled to the brim with events. We help you manage your calendar so you don’t miss a thing and we get some relaxing time in too.Ad Insertion Deadline - April 20Ad Artwork Deadline - April 30

FALL ISSUESeptember/October/November 2020Magazine out week before Labor DayEach year we think our fall will be less stressful, more mindful and we will get those home improvement projects done before it’s next year.Ad Insertion Deadline - July 20Ad Artwork Deadline - July 31

Macomb Now Magazine18901 15 Mile Road, Clinton Township, Michigan 48035 | (855) 622-6621 | MacombNowMagazine.com

~ A D V E R T I S I N G R A T E S ~All ads must be camera ready, submitted in electronic PDF format, files emailed to [email protected] or on data disks delivered to our office. Specific artwork requirements are listed on our Web site. All rates shown below are per issue.

AD SIZE

QUARTERHALFFULLPREMIUM PLACEMENTINSIDE BACK COVERINSIDE FRONT COVERBACK COVERSPREAD

ONE ISSUEOPEN RATE

TWO ISSUES10% Discount

THREE ISSUES20% Discount

FOUR ISSUES30% Discount

$725$1066$2055$400$2520$2790$2995$3600

$653$960$1850$400$2268$2510$2695$3240

$580$853$1644$400$2016$2232$2396$2880

$508$746$1438$400$1764$1953$2096$2520

WINTER ISSUEDecember 2017, January/February 2018Magazine out week of Thanksgiving This winter we will be enjoying desserts and working them off, while celebrating Macomb County’s 200th birthday. Ad Insertion Deadline - October 21Ad Artwork Deadline - October 31

SPRING ISSUEMarch/April/May 2018Magazine out week of March 1Pull off those mittens and put on the work gloves, it’s time for some home improvment projects, inside and out. We can help.Ad Insertion Deadline - January 22Ad Artwork Deadline - February 2

2 0 1 8 E D I T O R I A LC A L E N D A R

SUMMER ISSUEJune/July/August 2018Magazine out week before Memorial DayEvery year we hope for sunshine and warm nights, giving us no excuses to getting out. And we have some great ideas on where to go.Ad Insertion Deadline - April 23Ad Artwork Deadline - April 30

FALL ISSUESeptember/October/November 2018Magazine out week before Labor DayFall is a great time to explore our parks and take that last chance outside. Stroll with us as we conclude our county celebration.Ad Insertion Deadline - July 23Ad Artwork Deadline - July 30

Full Page8.75” x 11.125”

bleed

Double Page Spread17.25” x 11.125”

bleed

Half Page Horizontal

7.5” x 4.875”Half Page Vertical

3.75” x 10”

Quarter Page

3.75” x 4.875”

Macomb Now Magazine18901 15 Mile Road, Clinton Township, Michigan 48035 | (855) 622-6621 | MacombNowMagazine.com

~ A D V E R T I S I N G R A T E S ~All ads must be camera ready, submitted in electronic PDF format, files emailed to [email protected] or on data disks delivered to our office. Specific artwork requirements are listed on our Web site. All rates shown below are per issue.

AD SIZE

QUARTERHALFFULLPREMIUM PLACEMENTINSIDE BACK COVERINSIDE FRONT COVERBACK COVERSPREAD

ONE ISSUEOPEN RATE

TWO ISSUES10% Discount

THREE ISSUES20% Discount

FOUR ISSUES30% Discount

$725$1066$2055$400$2520$2790$2995$3600

$653$960$1850$400$2268$2510$2695$3240

$580$853$1644$400$2016$2232$2396$2880

$508$746$1438$400$1764$1953$2096$2520

Business Card

3.75” x 2.437”

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