A means for the Turner family to aggregate personal, family, or career updates, travel news and photos, podcasts, what you're reading or watching, recipes, stock tips, whatever.
Hard to believe they are old enough to look like this! It seems like it was only a short time ago he was just starting school. Best looking couple at the dance.
Our good friend, Dr. J. Morgan Sweeney, passed away while teaching in London on Wednesday, August 8, 2007. Morgan -- an Irishman by clan, an Englishman by education, and a Gotham resident during his youth (his father was employed at the United Nations ) -- returned to the United States after completing his Ph.D at Oxford , and took a job with the History Department of Michigan State in 1976. Morgan wrote and lectured on modern European history, especially British, was active teaching in MSU's Study Abroad program in London , and was especially valued and loved by former students. Click for the obituary. Not having Morgan as an instructor during my time at MSU, I was introduced to him by our mutual friend, Drew Beiter, a former student. With Drew sequestered off working in California or Wyoming or the greater Buffalo area, and me living here in Williamston or Grand Ledge, I was able to more fully develop my own relationship with Morgan. More recently, Morgan was our infreque
Stacy, a Grand Ledge graduate, explaining the labeling machine that was acquired from Budweiser. Cruising through the Twitter this winter , I note that Aradia -- a semi-local brewpub, and of which mom and dad are founding members -- is having what they term a 'beer dinner' on April 28, which also happens to be dad's 70th birthday. Thinking that it's a natural occasion and destination to celebrate dad, the Turner boys scheme to get him there. When we arrived (albeit, a little late, due to unforeseen Michigan Avenue construction in Battle Creek), we were provided with a brief tour of Arcadia's production facility, and given a menu agenda for the evening. Chef Sean described the evening's meal as turning food inside out, changing our perception of what we typically perceive, encounter, and eat. Tables were set up separate from the restaurant, again on the production side, where they were white-linen clad, and supplied with plates of Swiss and cheddar ch
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