here and now en Individuals involved in "Occupy Grand Rapids" on "Here and Now" <p>39-year-old Richard Ertle and 23-year-old Ryan Gillikin share their thoughts today on WBUR&#39;s nationally syndicated &quot;Here and Now&quot; program.</p><p>Gillikin graduated recently for Grand Valley State University. He&#39;s been protesting with the Grand Rapids group since it began earlier this month. He waits tables in between protests.</p><p>Ertle is a student at Grand Rapids Community College studying network administration. I&#39;ve seen him at the occupy protests downtown every time I&#39;ve visited or biked by. He freelances for small and medium sized businesses providing networking services.</p><p>Ertle and Gillikin both told host Robin Young they don&#39;t speak for everyone at the protests, and they don&#39;t all agree on why they&#39;re protesting.<em> &quot;But we listen to one another,&quot;</em> Ertle said,<em> &quot;which is more than what our elected representatives are willing to do.&quot;</em></p><p>Here and Now airs on Michigan Radio at 1p.m. weekdays. Tue, 18 Oct 2011 15:29:31 +0000 Lindsey Smith 4618 at Individuals involved in "Occupy Grand Rapids" on "Here and Now" Ann Arbor known for its "cheese cubes"?? <p>On the public radio program <a href="">Here &amp; Now</a>, host Robin Young was interviewing Gabrielle Hamilton, the chef and owner of the New York City restaurant &ldquo;Prune.&rdquo; She wrote a memoir called &ldquo;<a href="">Blood, Bones &amp; Butter: The Inadvertent Education of a Reluctant Chef</a>,&rdquo; (which chef Anthony Bourdain called &ldquo;simply the best memoir by a chef - ever.&rdquo;).</p><p>During the interview Young asked Hamilton about her time in Ann Arbor, Michigan.</p><p>Young says, <strong><em>&quot;like a lot of Americans, you thought, &#39;Ann Arbor, Michigan&hellip; cheese cubes.&#39;&quot;</em></strong></p><p>You can hear Young&#39;s comment in the audio <a href=";url=;title=%26%238216%3BBlood%2C+Bones+And+Butter%26%238217%3B+Tells+Story+Of+A+Chef%26%238217%3Bs+Life&amp;segment=hamilton-prune-chef&amp;pubdate=2011-03-09">here</a>. It&#39;s at the 6 minute mark.</p><p>That comment sparked one listener to write in. Phillip wrote:</p><blockquote><p>I do hope that someone from your Michigan network of stations will &nbsp;contact the host of Here and Now about her &nbsp;comment yesterday &nbsp;regarding Ann Arbor; specifically, in an interview with the chef/ author of Prune, the host<br /> remarked something to the effect that &quot;When &nbsp;most of us think of Ann Arbor, we think of cheese cubes...&quot; &nbsp;Give me a &nbsp;break!</p></blockquote><p>Well, we did share that comment with the producers at Here &amp; Now and host Robin Young wrote back:</p><blockquote><p>Dear Phillip<br /><br /> OY YI YI!!!!<br /><br /> The cheese cube kerfuffle!!</p><p>We&#39;re going to address on a letters segment on air, but I&#39;ve been writing the (many!) people who&#39;ve written.<br /><br /> Just to clarify.. what I said was, &quot;YOU&quot; (meaning the author) thought Michigan meant cheese cubes. This is what she writes in the book! Then I went on to say, but you found otherwise.<br /><br /> I buy from Zingermans!! I don&#39;t think Ann Arbor means cheese cubes!</p><p>SO sorry for leaving that impression,<br /><br /> Best<br /> Robin Young<br /> Here and Now Thu, 10 Mar 2011 18:30:25 +0000 Mark Brush 1592 at Ann Arbor known for its "cheese cubes"??