ACKNOWLEDGMENTS

This book was made possible through the efforts, assistance, generosity, patience, and support of many. For that reason, we would like to extend as special thank you to the following individuals: McCabe Ash, Robbie Babcock, Diana Bachman, Maggie Bayless, Erin Bedolla, Jim Brandstatter, Laurie Brown, Camp Michigania Seventh Week Campers, Amy Cantu, Leonard A. Coombs, Frank Corollo, Monique Deschaine, Ray Detter, Katie Dixon, Jules and Ika Van Dyck-Dobos, Cindy Edwards, Ena, Murray Engel, Jessie Gerstenberger, Mike Gibbons, Sharon Gillespie, Tom Hackett, Betsy Hartwell, Roger F. Hewitt, Chris Hill, Liliani Ho, Dan Hunstbarger, Rick Ingalls, Tom Isaia, Tessie Ives-Wilson, Andy Jacobs, Alex Kales, Don Knight, Sara Konigsberg, Don Kosmo Kwon, Carl Lagler, Janice Bluestein Langone, Nikki Leibold, Clayton Lewis, Chelsea Lund, Andrew MacLaren, Louie Marr, Sarah McLusky, John McPartlin, Mike Monahan, R. Michael “Mike” Montgomery (posthumous), Dennis Moosbrugger, Malgosia Myc, Jerry Offen, Michael Olejnik, Lora Parlove, Chris Pawlicki, Sherry Perkins, Rick Peshkin, Jeffrey Pickell, Pamela Pietryga, Jay Platt, Nikki Polizzi, Doug Price, Kerry Price, Charles A. Rasch (posthumous), Tim Redmond, Ruth Reichl, Bonnie Ross, Randy Schwartz, Jeremy Sell, Paul Saginaw, Grace Shackman, Dick Siegel, Don Simons, Rudy Simons, Wystan Stevens (posthumous), Susie Sutter, Emily Swenson, Craig Tascius, Villabeth Taylor, David V. Tinder , Robert Vedro, Dennis Webster, Ari Weinzweig, Rita Whidby, Julie A. White, Karen Wight, Susan Wineberg, Phil Zaret, and, as always, Randy Samuels, “Here’s to You!”

Special thanks to Ari Weinzweig for his foreword and his forward thinking. You were generous with your time and connections. We appreciate all your help, Ari.

Thanks to Jan Longone, founder and curator of the Janice Bluestein-Longone Culinary Archive (JBLCA) in the Special Collections Library, Hatcher Graduate Library, University of Michigan. Her culinary archive of over 25,000 items is one of the world’s largest, and her personal cookbook collection is legendary. Jan, thanks for your kindness and incredible food knowledge. We look forward to your Culinary Historians of Ann Arbor meetings.

Susan Wineberg is an author, historian, archivist, and indispensable! Susan’s books alone are a treasure trove of information, but she was also there for us from the very beginning, meeting us at libraries, and sending us updates, graphics, notes, and tips. She made herself available to us at all hours, and to that we are more grateful than words can express.

Grace Shackman did as much for us in the present as she has in the past. She certainly made herself available to us, even from thousands of miles away, but her books and countless historical articles written for the Ann Arbor Observer allowed us to fill in many blanks and enabled us to piece together a more complete picture of the wonderful restaurants included in this book.

Jules and Ika Van-Dyke Dobos, thanks for a lovely afternoon of coffee, cake, and reminiscing. Jules has wonderful cookbooks, recipes, and, best of all, great stories. We love Le Dog.

Monique Deschaine of Al Dente Pasta in Whitmore Lake, Michigan, thanks for all your connections. You really helped us fill in some missing puzzle pieces. And you make the best pasta!

Rob Vedro is our personal hero! The tireless co-owner of Blue Frog Books in Howell, Michigan, has outdone himself in effort and dedication, not only by processing the many graphics included herein, but by painstakingly constructing collages, transferring slide and video images (one of the many wonderful services he provides) and supervising the electronic packaging of materials. From beginning to end, he has been a tireless and greatly talented part of the team—and we think he has the best bookstore in Howell. Check it out at www.bluefrogbooksandmore.com .