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Culture

New Eastown eatery will serve up all local, all the time

Submitted 06-29-2012 under LOCAL LIFE

Trillium Haven, a "farm-to-table" restaurant, opens July 7.

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Color Run comes to Grand Rapids, benefits local charity

Submitted 06-28-2012 under LOCAL LIFE

The colorful 5k visits over 40 cities this year, making a stop in downtown Grand Rapids this August.

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Great music overflows the streets at Founders Fest

Submitted 06-26-2012 under OPINION

On a day filled with perfect weather, a variety of delicious Founders beer and local food, the clear standout was the music at Founders Fest. Highlights included That 1 Guy, Ultraviolet Hippopotamus, and Soulive.

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Ten breweries collaborate, create Beer City Pale Ale

Submitted 06-26-2012 under NEWS

Ten area breweries join forces to create Beer City Pale Ale, available during the entire month of July around Grand Rapids.

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In Season: June 26th

Submitted 06-26-2012 under NONPROFITS

Come check out what's in season for the week of June 26th!

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Cabin Time 2: Bogus Lake is more than just an art show

Submitted 06-25-2012 under OPINION

From photography and drawings to hand made backgammon boards, Cabin Time: Bogus Lake brings a strong sense of community to their art show at Nice Gallery.

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Red Cross to host World Refugee Day Arts and Food Festival

Submitted 06-22-2012 under NEWS

Red Cross will host the fourth World Refugee Day Arts and Food Festival.

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Founders Fest expands lineup, adds second stage

Submitted 06-22-2012 under LOCAL LIFE

With an increased budget for two stages, more bands than ever and additional space for artist booths, Founders Fest 2012 seeks to have its biggest year in its five year existence.

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Food beat discusses food reviews over Silver Spork dinner

Submitted 06-22-2012 under OPINION

The Rapidian food beat reporters met Tuesday night and discussed upcoming food reviews and activities. Silver Spork owner Molly Clauhs sat down with us to talk about her food truck.

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Glance at the Past - Once Upon A Time

Submitted 06-22-2012 under NONPROFITS

Early hotels called their guests to meals with loud bells, and saloons served free lunches, heavy on the seasoning, to keep their customers thirsty.

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