Letters from Readers: March 2012

Praise us or pan us, but just put it down in words. Bravos or boos, we want to hear from you.

December Is a Hot Issue

I just want to thank the entire staff for what I consider one of your best issues ever. The December 2011 Hour Detroit was “jaw dropping” with wonderful articles, from the entertaining and informative “Candy Cane or Coal,” “The Nerd’s Progress” [Gov. Rick Snyder], the portrait of Bill Ford Jr., and [Lions kicker] Jason Hanson. I loved the “Pocket Success” [Al & Ry’s Meat Pies], and plan on visiting Calder Dairy Farm [“Dairy Christmas”] this summer with my grandson and have enjoyed their eggnog for years. And to top this issue off are the photos of the Boston-Edison area, accompanied by a superb article.

P.S.: I was tickled to see the photo of Washington Boulevard [The Way It Was], where I’ve been volunteering at the Canticle Café (now closed) with Brother Al and his mission at St. Aloysius. I loved reading the history behind that once-thriving boulevard. I love Detroit!

— Sherry Diebolt, Dearborn


A Bunch of Bologna

C. Roy’s is a great place [“Greener Pastures,” January 2012]. It’s also home to Yale Bologna, and Yale is the home to the Yale Bologna Festival.

— James D. Brown, Yale


Good News

A fine article about a great reporter, a great friend, a passionate baseball fan, and a connoisseur of spicy food: Don Gonyea [“Correspondent’s Course,” January 2012]. Thanks for your clear-eyed work, pal.

— Vic Doucette, Southfield


Cover Lover

The February cover is beautiful. So unlike Hour Detroit to use white and beige. Keep it up; it’s back on my coffee table.

— Stephenie VanHellemont, Birmingham


Horse Sense

Just finished reading “Galloping to the Future” by Richard Bak [January 2012]. What a wonderful read. I thoroughly enjoyed it and have renewed my subscription. I subscribed initially because my son is a chef and we’re always trying new restaurants and rely on your recommendations. This is my fourth year with Hour Detroit, and I have come to look forward to the features as much as the food section. Thank you!

— Sherri Primeau, Oxford


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