Cherryland Electric Cooperative
September 2026
MICHIGAN COUNTRY LINES
FUELED BY GRIT PIPER BELL GOES PRO IN WOMEN’S MOTOCROSS RACING
Data Centers and Chainsaws
The Hammered Heifer
Coming Home to Cherryland
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MICHIGAN COUNTRY LINES
Contents countrylines.com
September 2026 Vol. 46, No. 8
/michigancountrylines
/michigancountrylines
EXECUTIVE EDITOR: Casey Clark EDITOR: Christine Dorr GRAPHIC DESIGNER: Karreen Bird RECIPE EDITOR: Christin Russman COPY EDITOR: Yvette Pecha CONTRIBUTING EDITOR: Emily Haines Lloyd PUBLISHER: Michigan Electric Cooperative Association Michigan Country Lines, USPS591-710, is published monthly, except August and December, with periodicals postage paid at Lansing, Mich., and additional offices. It is the official publication of the Michigan Electric Cooperative Association, 201 Townsend St., Suite 900, Lansing, MI 48933.
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Subscriptions are authorized for members of Alger Delta, Cherryland, Great Lakes, HomeWorks Tri-County, Midwest Energy & Communications, Ontonagon, Presque Isle, and Thumb electric cooperatives by their boards of directors. POSTMASTER: Send all UAA to CFS. ASSOCIATION OFFICERS: Chris O’Neill, HomeWorks TriCounty Cooperative, chairman; Gabe Schneider, Cherryland Electric Cooperative, vice chairman; Shaun Lamp, Great Lakes Energy Cooperative, secretary-treasurer; John Kran, president and CEO.
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CONTACT US/LETTERS TO EDITOR: Michigan Country Lines 201 Townsend St., Suite 900 Lansing, MI 48933 248-534-7358 editor@countrylines.com
MI CO-OP Community
CHANGE OF ADDRESS: Please notify your electric cooperative. See page 4 for contact information.
See details on page 10. Cozy Bowls, due Nov. 1. Win a $100 bill credit!
The appearance of advertising does not constitute an endorsement of the products or services advertised.
MICHIGAN’S ELECTRIC COOPERATIVES
RECIPE CONTEST
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6 CYCLING AMIDST
FALL’S BEAUTY The 53rd Apple Cider Century will be held in late September.
GUEST COLUMN
10 MI CO-OP KITCHEN
MYSTERY PHOTO
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See details on page 18. Share your fondest memories and stories. Win $200 for stories published!
See details on page 18. Win a $100 bill credit!
To enter contests, submit reader content & more, visit countrylines.com/community
Pizza: Slice into something delicious.
Piper Bell goes pro in women’s motocross racing.
18 GUEST COLUMN
Recollections of a Bookworm.
MICHIGAN COUNTRY LINES
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CO-OP NEWS Co-op Board Holds Public Meeting Regarding Proposed Rate Change LEELANAU BENZIE
GRAND TRAVERSE
MANISTEE
WEXFORD
KALKASKA
BOARD OF DIRECTORS Gabe Schneider, President 517-449-6453 gschneider@cherrylandelectric.coop Valarie Handy, Senior Vice President 231-392-4705 vhandy@cherrylandelectric.coop Melinda Lautner, Secretary 231-947-2509 mlautner@cherrylandelectric.coop Dean Adams, Treasurer 231-642-0014 dadams@cherrylandelectric.coop Terry Lautner, Director 231-883-6455 tlautner@cherrylandelectric.coop David Schweitzer, Director 231-883-5860 dschweitzer@cherrylandelectric.coop Tom Van Pelt, Director 231-386-5234 tvanpelt@cherrylandelectric.coop CEO Rachel Johnson CO-OP EDITORS: Courtney Doyle: cdoyle@cherrylandelectric.coop Nick Bostwick: nbostwick@cherrylandelectric.coop OFFICE HOURS Monday–Friday 7:30 a.m.–4 p.m. TELEPHONE NUMBERS 231-486-9200 or 1-800-442-8616 (Mich.)
This month, Cherryland’s board of directors will hold a member input session at the cooperative office in Grawn regarding a proposed rate change and the addition of rate tariffs for some optional member programs. For residential members, the proposal includes no change to the availability charge and an increase in the energy charge from $0.1310/kWh to $0.1375/ kWh. If approved, the proposed rate change would go into effect for your January bill. The official public meeting will be held on Monday, September 28, at 9 a.m., ahead of the monthly board meeting. Members are welcome to provide public comments to the board during that time.
Cherryland Cares Awards $15,000 To Five Local Nonprofits At its second-quarter board meeting, the Cherryland Cares board awarded grants to five local nonprofit organizations: Remain In Touch, Traverse Bay Children’s Advocacy Center, Women’s Resource Center for the Grand Traverse Area, Child & Family Services of Northwestern Michigan, and Benzie Area Christian Neighbors. So far this year, Cherryland Cares has awarded a total of $30,000 in grants to area nonprofits. The Cherryland Cares board is comprised of five volunteer Cherryland members. The funds distributed by Cherryland Cares are a result of members electing to round up their monthly bills to the nearest dollar. Members can contribute to the Cherryland Cares fund by calling 231-486-9200, signing up through SmartHub, or emailing us at cec@cherrylandelectric.coop. If you are an area nonprofit agency looking to apply for our next grant cycle, please call Shannon Beery at 231-486-9218 or email her at sbeery@cherrylandelectric.coop.
Members Earn Rebates With Energy Efficiency Upgrades Cherryland members are eligible to receive rebates for energy-efficient upgrades in their homes or businesses. For a guide to our residential and commercial rebate programs and a complete listing of rebates available on Energy-Star qualified appliances, visit our website at cherrylandelectric.coop/rebates.
ADDRESS P.O. Box 298, Grawn, MI 49637 PAY STATION Cherryland Electric Cooperative office 5930 U.S. 31 South, Grawn MI, 49637 Cherryland Electric Cooperative is an equal opportunity provider and employer.
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Cherryland Office Hours Beginning Tuesday, Sept. 8, the Cherryland office will resume traditional office hours of Monday–Friday from 7:30 a.m.–4 p.m.
cherrylandelectric.coop
/cherrylandelectriccoop
@cherrylandec
To hear more, listen to the Co-op Energy Talk Podcast
Data Centers and Chainsaws By Rachel Johnson, Cherryland CEO
Last spring, the forecasts started rolling in. An ice storm was coming, and it looked like it was going to wallop us. I stopped by our warehouse to check in with the line crews. Nobody was standing around waiting to see how bad it would get. They were sharpening chainsaws, stocking trucks, and coiling wire. Operational readiness is in our DNA here at Cherryland. For Cherryland, the storm turned out to be a lot milder than predicted. All that preparation for a punch that never really landed. But the preparation was still worthwhile. That mindset is exactly how your cooperative is approaching one of the most talked-about topics in our industry right now: data centers. You’ve probably seen the headlines. These massive computing facilities— the ones powering everything from artificial intelligence to your streaming service—use staggering amounts of electricity. A single hyperscale data
center can use more power than every Cherryland member combined, several times over. As they spread across the country, they bring both real opportunity and real risk. Today, developers are not knocking down our door. We are not actively discussing any data center development in our service territory. That makes it the perfect time to prepare in case they do. Like every electric utility in Michigan, we’re legally required to serve a large facility if one decides to build here. That’s why we’ve spent this year developing policies aimed at protecting your interests. These policies start by requiring nonrefundable deposits to ensure we don’t spend staff time on speculative projects. If a developer is serious, and they make the deposit, they will be required to cover all engineering studies and infrastructure upgrades needed to serve them. Additionally, they must pass strict financial screenings, put down significant collateral, and sign long-term contracts with real exit penalties— so if they ever walk away, they don’t leave you holding the bill.
In the spirit of these policies, Cherryland also recently signed onto a national ratepayer protection pledge, a White House initiative aimed at ensuring regular consumers do not subsidize the data center boom. These requirements put structures in place to protect your interests, without slamming the door on development. A large electric load from a serious, financially sound company could actually benefit members by spreading our fixed costs across a bigger base and helping keep everyone’s rates stable. We’re not anti-growth. We’re anti-you taking on the risk. Many developers will hang up the moment they hear how rigorous our requirements are. That’s fine by me. We’re not chasing this, but if the right opportunity ever knocks, we’ll answer from a position of strength. Storm forecasts remind us not to panic, not to assume the worst, but to always be prepared. That’s how we show up for you when the storm hits and it’s how we’re approaching this one, whether it ever arrives or not. Whatever is coming our way, your cooperative is ready.
MICHIGAN COUNTRY LINES
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Cycling Amidst Fall’s Beauty The 53rd Apple Cider Century will take place in late September By Chris Lewis
For most of his life, Bryan Volstorf has been an avid cyclist, as he’s participated in various century (100-mile) rides across the country. His passion continued to increase throughout his 20s, ultimately leading him to create his own bicycle club and century ride in 1974.
A Surge in Popularity A member of the League of American Wheelmen, he was inspired by the organization’s numerous 100-mile routes. Seeking assistance from the organization, Volstorf sat down and thought about names for his upcoming century ride. Interested in hosting the ride in Three Oaks, Michigan, in September, one name especially stood out to him, as it just “rolled off” his tongue: Apple Cider Century. The name simply made sense. Not only is Three
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Oaks renowned for its cideries, but September is a popular time to visit.
said. “We eventually had 7,500 riders in the late 1980s and early 1990s.”
“I put little flyers out in different bike shops to promote it,” Volstorf said. “We ended up with 226 riders the first year.”
The ride’s popularity increased so much that Volstorf couldn’t have any more participants. After all, he wanted to feed and entertain everyone too, as he didn’t view Apple Cider Century as just a century ride. It ultimately became a weekend full of entertainment, camaraderie, and lasting memories.
While planning the first-ever Apple Cider Century, he also focused on his own club, the Three Oaks Spokes Bicycle Club. A nonprofit, the club has expanded considerably over the years, as it now organizes several 15- to 40-mile rides each cycling season. As the club steadily grew, so did Apple Cider Century—substantially. During its second year, the century ride had 500 participants. By the fourth year, it had 1,000 riders. From there, everything changed even more. “In the late 1970s and early 1980s, Apple Cider Century was the United States’ number-one ride,” Volstorf
In fact, Volstorf believes his century ride stands out from most others for one key aspect—its wide array of amenities. “We have an ice cream social, a spaghetti dinner, and tons of food stops,” Volstorf said. “We have everything you can think of. We don’t skip on anything and every participant gets their money’s worth.”
This year, the weekend festivities will begin on Saturday, Sept. 26. Participants are welcomed to check in at St. Mary of the Assumption Church, prior to enjoying an ice cream social from 4 to 8 p.m. at Dewey Cannon Park. On race day itself, participants will begin parking at the church at 5 a.m. If they haven’t done so yet, they can check in from 6 a.m. to 12 p.m., while also relishing an all-youcan-eat pancakes, eggs, and sausage breakfast. As a reflection of the Three Oaks community’s involvement, the breakfast is prepared and served by the Three Oaks Fire Department. As has always been the case, participants can begin riding whenever they’d like. All 100-mile riders are advised to start by 10 a.m. though, and every participant must finish their ride by 7 p.m. Participants don’t need to ride for 100 miles either, as 15-, 25-, 50-, and 75-mile route options are available, too. Furthermore, to fully complete the experience, every participant is welcomed to attend an all-you-caneat spaghetti dinner at St. Mary of the Assumption Church after the ride. A salad bar, French bread, and fresh apple pie will be served as well.
“Because of our amenities, we don’t have to advertise,” Volstorf said. “It’s mostly word of mouth, which is the best advertising you can have.”
A Family Affair In addition to its food options, the Apple Cider Century has an outdoor band on Saturday evening, offering entertainment for all ages. While reflecting on the century ride’s steady popularity, Volstorf’s son, Tim, believes there is another key ingredient: It provides something for nearly everyone, whether a participant is in middle school or has been riding for 50 years.
the ride. And the average age—of all participants—was 45. “We can’t wait for our 53rd ride, and we have some special milestones coming up, including the 55th and 60th anniversaries,” Bryan Volstorf added. “Our future is bright!”
For more information, scan the QR code or visit applecidercentury.com
“We let children 12 and under ride for free,” Tim Volstorf said. “They’ll receive a rider number and a packet. Everything they receive costs us money, but it doesn’t cost them a penny.” This family atmosphere continues to attract riders from all across the United States. Last year, roughly 200 children participated in
MICHIGAN COUNTRY LINES
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Meet Cherryland’s 2026 Scholarship Winners
EVELYN APPIER recently graduated from Central High School with a 4.0 GPA. She was a member of the National Honor Society, National Technical Honor Society, and Arts Academic Community. She has enjoyed participating in 4-H livestock showing, choir, and figure skating. She was co-captain of her synchronized skating team for the past two years. Evelyn also attended the health sciences program at the Career Tech Center, where she completed over 70 hours of work experience at Cherry Bend Animal Hospital. She will be attending Michigan State University to pursue a bachelor’s degree in zoology on a pre-veterinary doctoral track.
EVELYN BURTT recently graduated from Central High School and will be attending Northwestern University this fall. She plans to major in neuroscience on the pre-med track and is considering a minor in Spanish. Throughout high school, Evelyn was actively involved in cross country for four years and demonstrated strong leadership as president of both Model United Nations and Key Club. Outside of academics, she enjoys running and spending time with friends. This summer, she is continuing her work as a server and volunteering with Kids on the Go. Evelyn looks forward to pursuing her academic and professional goals in the medical field at Northwestern University.
ABBY NIESSINK was born and raised in Leelanau County and loves where she is from. She originally started her academic journey at Northwestern Michigan College, where she received her associate’s degree in science and liberal arts. She then went on to finish her undergraduate education at Grand Valley State University, where she majored in allied health sciences, and minored in both psychology and biology. Now, she is enrolled in the Physician Assistant Studies Graduate Program at GVSU, where she plans to graduate in December. Outside of school, she enjoys spending time in nature, walking her dogs, and being with friends and family, who have been her biggest supporters throughout her education.
JACK MATCHETT recently graduated from Central High School. During his junior and senior years, he attended the agriscience program at Northwest Education Services Career Tech. While there, he was actively involved in FFA and earned multiple state awards in public speaking and agricultural sales. Jack has enjoyed developing his leadership skills and passion for agriculture through his involvement in Career Tech and FFA. This fall, Jack will attend the Michigan State University Institute of agricultural industries to study Agricultural Industries. He plans to pursue a career in agricultural sales and contribute to Michigan’s agricultural industry.
Learn more about Cherryland’s scholarships at cherrylandelectric.coop/scholarships 8
SEPTEMBER 2026
Coming Home to Cherryland By Nick Bostwick, Communications & Marketing Specialist
There’s a saying that home isn’t just a place—it’s a feeling. For me, that feeling has always been northern Michigan. I grew up in Traverse City, and my family has been Cherryland members for as long as I can remember. Like many people who call this area home, I left to pursue new opportunities. I graduated from the University of Michigan (Go Blue), built my career in communications, and gained experiences I’ll always be grateful for. But no matter where life took me, something kept pulling me back. Maybe it was the lakes, the changing seasons, or the familiar faces. More than anything, it was the people. Northern Michigan has a way of making you feel like you belong, and I always knew this was where I wanted to build my future. Some of my favorite memories growing up came from caddying at the Kingsley Club. Every loop was different, and every conversation was something new. It taught me the value of hard work, the importance of listening, and that everyone has a story worth hearing. Looking back, those lessons played a big role in shaping the communicator I’ve become and continue to shape how I approach my work today. That’s why joining Cherryland Electric Cooperative feels like more than a new role—it feels like coming home. As your new communications & marketing specialist, my role is to help keep you informed about your cooperative while sharing the stories that make our communities so special. Whether it’s explaining an upcoming project, communicating during storms and outages, highlighting local businesses, or introducing you to neighbors with
remarkable stories, my goal is simple: communicate clearly, honestly, and always with our members in mind. When I’m not at work, you’ll likely find me on a golf course (when the weather cooperates) or cheering on our Detroit sports teams. I’m excited to get to know the people who make up our cooperative. If you know a Cherryland member with an interesting story, a unique hobby, a family business, or someone making a difference in our community, I’d love to hear from you. After all, this magazine isn’t just about your cooperative—it’s about the people who make it such a special place to call home. I’m grateful to be here, and I can’t wait to get to know all of you along the way. If there’s a story or topic you’d like to see featured in a future issue of Michigan Country Lines, feel free to reach out anytime at nbostwick@cherrylandelectric.coop.
Notice to Members of Cherryland Electric Cooperative Case No. U-16591: 2025 Renewable Energy Plan Annual Report Summary Michigan law required all Michigan electric utilities to get at least 15 percent of their power supply from renewable sources during 2025. Under this requirement, Cherryland Electric Cooperative submits an annual report to the MPSC regarding its Renewable Energy Plan. In 2025, Cherryland acquired a total of 61,422 renewable energy credits. All credit transfers were directed through Cherryland’s wholesale power supplier, Wolverine Power Supply Cooperative, Inc. Wolverine will continue to generate renewable energy and bank unused renewable energy credits for future use and compliance with statutory renewable portfolio standard requirements on behalf of all of its members. A full copy of the cooperative’s Renewable Energy Plan annual report that was filed with the MPSC is available on the cooperative’s website at www.cherrylandelectric.coop or by request at any of the cooperative’s offices.
MICHIGAN COUNTRY LINES
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MI CO-OP Kitchen
PIZZA
Slice into something delicious. WINNING RECIPE!
BUFFALO CHICKEN FLATBREAD PIZZA Steve-Ann Van Wyk, Presque Isle Electric & Gas Co-op
1 large prebaked flatbread or pizza crust (12-14 inches) ½ cup prepared buffalo ranch dressing (or homemade, see below) 1 cup shredded mozzarella cheese ½ cup cooked chicken, diced ¼ cup mild taco sauce (such as Old El Paso) Optional Toppings: • sliced black olives • crumbled blue cheese • Italian seasoning • garlic powder • crushed red pepper flakes Homemade Buffalo Ranch Dressing (optional): ½ cup ranch dressing ¼ cup buffalo wing sauce (such as Frank’s RedHot Buffalo Wings Sauce) 2 tablespoons mayonnaise Preheat the oven to 425°F. Place the flatbread on a parchment paper-lined baking sheet. Spread the buffalo ranch dressing evenly over the flatbread, then top with the shredded mozzarella cheese and diced chicken. Add the black olives and blue cheese, if desired. Season with the Italian seasoning, garlic powder, and crushed red pepper flakes, if using. Drizzle the taco sauce over the top. Bake for 9–11 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Slice and serve immediately. Note: To make the Homemade Buffalo Ranch Dressing, whisk together the ranch dressing, buffalo wing sauce, and mayonnaise until smooth. Makes about 1 cup. Use ½ cup for the flatbread and refrigerate the remaining dressing for up to 1 week. Watch a video of this month’s winning recipe at micoopkitchen.com/videos
RECIPE CONTEST
Win a $100 energy bill credit!
Cozy Bowls, due Nov. 1. Submit your favorite recipe for a chance to win a $100 bill credit and have your recipe featured in Country Lines with a photo and a video. Submit your recipe at micoopkitchen.com, or send it via email (include your full name and co-op) to recipes@countrylines.com.
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PIZZA PINWHEELS Phil Ehardt, Great Lakes Energy
Dough: 1½ cups warm water 1 tablespoon honey 2 tablespoons olive oil 4 teaspoons instant yeast 1½ teaspoons salt 3½–4 cups flour Filling: 2½–3 cups pizza sauce, divided 2 cups freshly shredded mozzarella cheese, divided 1 cup pepperoni, chopped, divided ¼–⅓ cup cornmeal ¼ cup freshly grated Parmesan cheese Preheat the oven to 425°F. Line a large rimmed baking sheet (about 12x18 inches) with parchment paper. In the bowl of a stand mixer
fitted with a dough hook (or in a large mixing bowl using a sturdy spoon), combine the warm water, honey, olive oil, yeast, salt, and 1 cup flour. With the mixer on low speed, gradually add the remaining flour until the dough pulls away from the sides of the bowl and forms a soft, smooth ball. Knead by mixer or by hand for 3–4 minutes, then cover and let the dough rest for 10–15 minutes. Divide the dough in half. On a lightly greased work surface, press one portion into a 14x10-inch rectangle. Spread ½–¾ cup pizza sauce evenly over the dough, then top with half of the mozzarella cheese and half of the pepperoni. Starting with one long side, roll the dough tightly into a log, pinching the seam to seal. Repeat with the remaining dough and filling. Place the cornmeal in a shallow bowl or dish. Slice each log into 1 inch pinwheels. Dip the bottom of each pinwheel into the cornmeal, then place about 1-inch apart on the prepared baking
APPLE PIZZA
Teresa Williams, Midwest Energy & Communications Crust: 1 package refrigerated pie crusts (2 crusts), or homemade pastry for a double-crust 9-inch pie Filling: 7 cups baking apples, peeled and thinly sliced (such as Granny Smith or Gala) ½ cup sugar 1½ tablespoons lemon juice 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Crumb Topping: ¾ cup all-purpose flour
DETROIT-STYLE PIZZA Cynthia Hodges, Ontonagon REA
Dough: 2½ cups (300 grams) bread flour 3 teaspoons (10 grams) kosher salt 1½ teaspoons (5 grams) instant yeast 1 cup lukewarm water • extra-virgin olive oil, for greasing the pan Sauce: 2 tablespoons extra-virgin olive oil 3 medium garlic cloves, minced 2 teaspoons dried oregano ⅛ teaspoon red pepper flakes 1 (28-ounce) can high-quality crushed tomatoes 1 teaspoon granulated garlic powder 1 teaspoon granulated onion powder 1 tablespoon sugar • kosher salt, to taste Toppings: 4 ounces thinly sliced pepperoni 12 ounces Wisconsin brick cheese, cut into ½-inch cubes (or 6 ounces mozzarella cheese and 6 ounces Monterey Jack cheese)
Combine the flour, kosher salt, yeast, and lukewarm water in the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl. Mix until a shaggy dough forms, then let rest for 10 minutes. Knead by mixer or by hand for about 10 minutes, until smooth and slightly sticky. Cover and let rise in a warm place for about 2 hours, or until doubled in size. Lightly grease a 9x13-inch metal baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. If the dough resists, let it rest for 30 minutes, then stretch again. Cover and let rise for another 45 minutes. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic, oregano, and red pepper flakes; cook for 30 seconds. Stir in the tomatoes, garlic powder, onion powder, and sugar. Simmer for about 30 minutes, then season with kosher salt to taste. Preheat the oven to 500°F. Press the dough gently to release any large air bubbles. Top evenly with the pepperoni, then the cheese, making sure some reaches the edges of the pan. Spoon the sauce over the cheese in three lengthwise stripes. Bake for 15–18 minutes, or until the cheese is
sheet. Sprinkle the tops evenly with the Parmesan cheese. Bake for 15–20 minutes, or until the pinwheels are golden brown and the cheese is bubbly. Warm the remaining pizza sauce and serve alongside the pinwheels for dipping.
½ cup sugar ½ cup cold butter or margarine Preheat the oven to 450°F. Roll the pie dough to fit a large pizza pan or baking sheet and flute the edges as desired. In a large bowl, toss the apple slices with the lemon juice. Arrange the apples evenly over the prepared crust. In a small bowl, combine the ½ cup sugar, cinnamon, and nutmeg, then sprinkle evenly over the apples. In another bowl, cut the flour, remaining ½ cup sugar, and cold butter or margarine together until the mixture is crumbly. Sprinkle the crumb topping evenly over the apples. Bake for 20–25 minutes, or until the crust is golden and the apples are tender. Cool completely before cutting into squares and serving.
melted and bubbly, and the crust is crisp and golden. Let cool for a few minutes before slicing and serving.
MICHIGAN COUNTRY LINES 11
The Hammered Heifer Building a Legacy, One Smash at a Time By Nick Bostwick
Every successful restaurant has a story. Sometimes it’s about the food. Sometimes it’s about the location. But after talking with The Hammered Heifer owner Mogen Mcallister, it became clear that this Interlochen restaurant was built on something much deeper: legacy. For Mcallister, The Hammered Heifer isn’t simply a place to serve burgers. It’s his way of giving back to the community that helped raise him. Born and raised in Interlochen, Mcallister grew up in the kitchen of his family’s restaurant, the Hofbrau Steakhouse. While many kids spent their summers elsewhere, he spent
his watching his father welcome neighbors, serve great meals, and create a place where people naturally gathered. “I saw what my father gave to the community,” Mcallister shared with me. “I really just wanted to pass that legacy on.” That desire became the foundation for what would eventually become The Hammered Heifer. Like many ambitious ideas, it didn’t happen overnight. Before beginning renovations, Mcallister laughs that he had never cut a piece of wood or plumbed a sink. But after a year and a half of transforming
the space with his own hands, he can now “kind of” do both. What started as an empty building slowly became the welcoming restaurant he had envisioned—a place designed to bring people together. Since opening its doors in May, that vision has been embraced in a way few new businesses experience. “The last time it was empty was before we opened,” Mcallister told me. Every day has brought a steady stream of first-time visitors alongside familiar faces returning for another meal. Today, the biggest challenge isn’t finding customers—it’s keeping up with the demand while operating with a limited staff. While smash burgers may be what first catches people’s attention, Mcallister has built a menu that reflects his creativity and love for bold flavors. One burger, the Chimi Burger, showcases his longtime appreciation for Argentinian chimichurri, while many of the restaurant’s specialty items encourage guests to try something they may not have had before. When I asked Mcallister about his personal favorite, he pointed to the Street Corn Ribs. The dish is The Hammered Heifer’s take on Mexican street corn, reimagined as something shareable and a little more fun to eat. Quartered ears of corn are fried and topped with elote sauce, cotija cheese, and Tajín, creating what he describes as an incredible combination of flavors.
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our part to help local businesses continue serving the communities we all call home.
“ I saw what my father gave to the community. I really just wanted to pass that legacy on.” “I hope that the people that come in here are trying something they’ve never had before in a very welcoming environment,” Mcallister said. That welcoming atmosphere extends well beyond the menu. The Hammered Heifer features a spacious outdoor patio where guests can enjoy live music, challenge friends to cornhole or disc golf, or simply spend an evening together. It’s the kind of place where dinner naturally turns into conversation and where visitors are encouraged to slow down and stay awhile. For Mcallister, that’s exactly the point. Restaurants have always been about more than food. They’re gathering
places. They’re where birthdays are celebrated, old friends reconnect, and new traditions begin. Growing up in the hospitality industry showed him firsthand how meaningful those moments can be, and today he’s creating those same opportunities for others in the community he calls home. As fellow Cherryland Electric Cooperative members, businesses like The Hammered Heifer are also a reminder of the important role local businesses play throughout our service area. Behind every meal served, every light illuminating the patio after sunset, and every live music performance is reliable electricity helping bring a vision to life. At Cherryland, we’re proud to do
After speaking with Mcallister, one thing stood out above everything else. Success isn’t something he measures solely by the number of burgers sold or how busy the restaurant has become. It’s about creating a place where people feel welcome—a place that reflects the same generosity and sense of community he watched his father model years ago. The burgers may bring people through the door, but it’s the heart behind The Hammered Heifer that leaves a lasting impression.
If you’re looking for your next local favorite, you’ll find The Hammered Heifer at 15273 Honor Highway in Interlochen. Open seven days a week from 11 a.m. to midnight, it’s serving up creative comfort food, genuine hospitality, and a legacy that’s only just getting started.
MICHIGAN COUNTRY LINES 13
FUELED BY GRIT
PIPER BELL GOES PRO IN WOMEN’S MOTOCROSS RACING By Abby Moran
T
he starting race gate rattles beneath Piper Bell’s front tire as motocross engines throttle around her. Beneath her helmet, the 17-year-old rider claps her gloves together, settling her adrenaline before the gate drops. While the atmosphere around her is electric with pre-race energy, Piper’s focus locks in on the start of the race, visualizing the packed first turn on the hot dirt racetrack. “I try to keep myself calm and lock in mentally. I really focus and visualize,” Piper said about her racing strategy. “The first is the start of the race, so I’ll focus on that. If you have a bad start, it will probably be a bad race.” This mental fortitude was a practice Piper built over nearly a decade of motocross racing. Sault Ste. Marie, Michigan-based Piper has dedicated her teenage years to conquering motocross racing and becoming a rider who is not just respected in the Midwest but is now competing across the nation on the professional women’s motocross (WMX) racing circuit.
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Piper started riding dirtbikes at 8 years old and competed in her first race in Ontario, Canada, at 9. Although it started as a family hobby, as Piper continued racing, she got better, faster, and stronger. The turning point in her racing journey came when she competed in the Monster Energy AMA National Motocross Championship at Loretta Lynn’s ranch in Tennessee (known to racers as Loretta Lynn’s), considered the world’s largest amateur motocross race.
“I thought, let’s just give it a shot. If I can qualify, I’ll compete,” Piper said. Qualifying for Loretta Lynn’s was a feat of endurance for then 11-year-old Piper. First, she had to finish high in an area qualifier, followed by a placement in a regional qualifier. The top 42 racers in each division are eligible to compete at Loretta Lynn’s. “We had never experienced anything like that race environment before,” Piper said. “I thought it was so cool. Once we knew I could compete on the national level, we started taking racing more seriously.” Since then, Piper has qualified to compete in the renowned motocross championship for the past five years, placing sixth in her division over the past three years. Just after Loretta Lynn’s in 2025, Piper took on the Thor Mini O’s race in November, which featured some of the best motocross racers in the world. She claimed a sixth-place finish, ensuring her place as a rising star in motocross racing.
“I just kept thinking, there’s a future here,” Piper said about the start of her racing career. “When I’m racing, and the other riders are faster, I just think about how much I want to get better. I love it so much.”
all maintenance on the bike, ensuring everything runs smoothly for both training and race days. Her mom, Kerry, is the backbone of support. Piper’s brother, Cole, also an aspiring racer, is there riding alongside his sister.
Most riders competing at Piper’s skill level live year-round at boardingschool-style elite racing centers, completing both their high school education and training at high intensity, often living away from their family members for most of the year.
The Bell family spends a lot of time watching other motocross racers, learning from great riders and
Piper has a more traditional high school experience, completing schoolwork online through Sault Area High School while balancing sports as a point guard on the varsity girls’ basketball team. While most other riders are training year-round, Piper’s training picks up after her basketball season ends. Around March, the Bell family, who are Cloverland Electric Cooperative members, packs their RV and travels down to motocross tracks for training in Florida and Georgia.
“When I’m racing, and the other riders are faster, I just think about how much I want to get better. I love it so much.”
reviewing race footage to pick up the small tweaks that can lead to big improvements in racing. This summer, Piper will line up against the fastest women motocross riders in the country, chasing a starting gate she once only dreamed of reaching. After being recruited to join the WMX circuit, Piper will compete against some of the sport’s top riders, marking a major milestone in a journey that began as a family hobby nearly a decade ago. As she balances her rookie season on the professional circuit with her senior year of high school, Piper is already setting her sights higher, determined to continue climbing the ranks of women’s motocross. “I want to be a top three pro-rider in the WMX,” Piper states. With her goal to expand motocross training after her high school graduation, Piper has the dedication, athleticism, and grit to make that goal a reality.
The training is grueling. Combining endurance training with 100-degree heat on a dirt race track creates extreme conditions that demand every bit of stamina. The riders start with a warm-up stretch in the morning, followed by hours of motocross riding and an afternoon strength-training workout. While many riders train year-round at elite racing facilities, Piper has only a brief stretch each spring to prepare before the racing season begins. This spring, Piper also trained at NXT LVL 101 in South Carolina, her first opportunity to receive official professional training before the WMX season began. The experience paid off quickly. Despite competing against women with significantly more racing experience and yearround training, Piper has already earned multiple top 10 finishes during her rookie professional season. For the Bell family, Piper’s racing career is a family commitment. Her dad, Amos, is Piper’s trainer and handles
WMX motocross races stream Saturdays throughout the summer on Peacock. Watch recaps online or follow Piper’s racing journey on Instagram @Piper_bell_67. MICHIGAN COUNTRY LINES 15
Your Board In Action July 2026 • The cooperative officially broke ground on its new headquarters on Rennie School Road. More than 80% of the project’s subcontractors are local, and site work is expected to begin promptly. • The board reviewed a recent cost-of-service study, which found that the cooperative’s current rate structure is appropriately recovering costs across rate classes. Preliminary projections for 2027 include no change to the fixed availability charge and a small increase to the energy charge. • The board received the results of an independent safety program audit. The review highlighted the cooperative’s strong culture of safety ownership, continuous improvement, documentation and compliance. • The cooperative’s year-to-date finances remain strong. While increased storm and outage activity has raised operating costs, the cooperative still expects to finish the year near budget.
Notice to Members of Cherryland Electric Cooperative A Special Public Hearing is set for September 28, 2026 at 9 a.m., at the cooperative’s Grawn office. The board of directors will consider changes to the cooperative’s rates at its meeting on September 28th, 2026, to be held at the cooperative office at 5930 US 31 South, Grawn, Michigan. The meeting will start at 9 a.m. and is open to all members of Cherryland Electric Cooperative.
The session will begin with an opportunity for members to provide direct input to the board of directors. Members may come to the lobby by 9 a.m. and request to speak to the board. Members are asked to keep their comments to five minutes or less. The following items will be considered: 1. Revisions to the cooperative’s rates to meet current and future financial needs. 2. The addition of new rate tariffs for optional member programs. Notice of changes or additions to the cooperative’s rates or service rules shall be sent to all members, as required by P.A. 167, by publication in Michigan Country Lines at least 30 days prior to their effective date.
Breakdown of Proposed Rate Change Cherryland’s board of directors will consider a rate change proposal and the addition of optional member program tariffs at its monthly board meeting on September 28th. The proposed rate changes include the following: • $0.0065/kWh increase to the energy charge for residential members. • $0.016/kWh increase to the on-peak energy charge for the optional residential time-of-use rate. • $0.0057/kWh increase to the energy charge for general service members. If approved, the proposed rate change would be effective on January 2027 bills. For more information, attend the upcoming member meeting or contact us at 231-486-9200 or cec@cherrylandelectric.coop.
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MI CO-OP Photo Contest
ICONIC LANDMARKS MOST VOTES
1. MOST VOTES Patty Jennings “Sailing the Mighty Mac!” 2. Donald Shires “Esch Beach, Lake Michigan, south of Empire, Michigan.” 3. Joel Wegman “The iconic Devils Tower in NE Wyoming.” 4. Barbara Shires “View from Fort Mackinac on Mackinac Island.” 5. Mary Kowalewski “Arch Rock ambience.”
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6. Brooke Bostwick “Yosemite National Park.”
Enter to win up to $200 off your energy bill!
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Submit Your “Treasured Traditions” Photos by Sept. 25 for the Nov./Dec. issue Submit your best photo and encourage your friends to vote! The photo receiving the most votes in our Facebook contest will be printed in an issue of Country Lines, along with some of our other favorites. Enter Your Photos and Win a Bill Credit! To enter the contest, visit cherrylandelectric.coop/ photo-contest or visit facebook. com/cherrylandelectriccoop for a link to the current photo contest. Enter your picture, cast your vote, and encourage others to vote for you as well. If your photo is printed in Country Lines during 2026, you will be entered to win a credit of up to $200 on your December 2026 bill.
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Where In Michigan Is This?
MI CO-OP Guest Column
Recollections of a Bookworm Joan Blewett, a Presque Isle Electric & Gas Co-op member
Growing up in Ishpeming, my family never lived more than three blocks from Ishpeming’s Carnegie Library. The library was the focal point of my life through grade school and high school, and I even worked there part time while going to Northern Michigan University.
MYSTERY PHOTO Win a $100 energy bill credit! Identify the correct location of the photo above by Sept. 25 and be entered into a drawing to win a $100 electric bill credit. Enter your guess at countrylines.com/community.
JULY 2026 WINNER! Our Mystery Photo winner is Laura Hostetler, a Midwest Energy & Communications member who correctly identified the photo as the World’s Largest Cherry Pie in Charlevoix, Mich. Winners are announced in the following issues of Country Lines: January, March, May, July/ August, September, and November/December.
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If you turned right upon entering the library, you would encounter the stairs leading to the children’s room. The wooden stairs are about 8 feet in width and were worn down in the middle from years of use. Children would clatter down the stairs, a racket heard in most of the adult area. At some point, either patrons or a director had enough and the stairs were closed off and entrance to the children’s room was obtained through an outside entrance. The children’s room was located in what was once the basement. It was a pretty large space and when converted, it made for a wonderful children’s library. Once inside, oh heaven, the stories that awaited. I read all the Nancy Drew, all the Hardy Boys, Bobbsey Twins, Freddie the Pig (the adventures of a talking pig who walked on his hind legs). There were several fairy tale books that went by color. “The Blue Fairy Tale Book,” “The Red Fairy Tale Book,” and a few others with a color in the title. I had to climb a ladder to reach them on a top shelf. No, not that kind of ladder that moved on a rail. A ladder like that in The Home Depot. And then there was every single horse book that I could
find. Horse stories about a boy and his horse (think The Black Stallion series) or a boy and his dog (think Big Red), and there were stories of a girl and her horse, never a girl with a dog. There was a nonfiction book called “Drinkers of the Wind” by Carl Raswan, written in the 1930s about his time with the Bedouins and their Arabian horses. One time when I was probably 9 or 10 years old, I was on my knees inching along the floor, checking out the bottom shelves of the nonfiction so as not to miss anything, when I came across a book by Roy Chapman Andrews. I was flummoxed. There were authors who used their middle initials, but never, ever had I run across an author who used his middle name. The book was about hunting for dinosaur fossils in Mongolia. Holy Moley! This screamed adventure! And he was doing this in the 1920s when it really was an adventure. Roy Chapman Andrews worked for the American Museum of Natural History in New York City and subsequently became its director in 1934. Holy Moley! Ishpeming’s Carnegie Library, built with a grant from Andrew Carnegie, is but one of many Carnegie libraries in Michigan, the U.S., and the world. Opened in 1905, it stands in all its neoclassic sandstone glory, attracting local patrons and serving as another lasting tribute to the philanthropy of Andrew Carnegie. Holy Moley!
GUEST COLUMN Win $200 for stories published!
Share your fondest memories and stories. Win $200 for stories published. Visit countrylines.com/community to submit.
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ENERGY-EFFICIENT COMFORT FOR EVERY SEASON Reliable comfort, made easier with rebates. Rebates available now for: • A variety of heat pump systems • High-efficiency central air conditioners • Efficient circulation pumps Cherryland Electric Cooperative offers rebates on energy-efficient systems that can help offset the cost of qualifying upgrades. Now is a smart time to invest in comfort, efficiency, and long-term energy savings.
Scan the QR code to view eligible rebates or visit cherrylandelectric.coop/rebates