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Bart Zachrich pours the just-coated kernels onto a stainless steel tray.
Popping corn to perfection in Pentwater
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Standing next to a fan, Jack Provencal and Gigi Mitchell continuously stir the just-coated kernels so they dry and don’t stick together in the bag.
weekend Village Green events each year. But when COVID forced the cancellation of a number of these community events beginning in 2020, the club’s philanthropy goals were threatened. Members then recruited six area businesses — Cenzo’s, Hansen Foods, Pentwater Convenience Center, Portview Wine, Up North Market and Wilson’s General Store — to offer caramel corn for purchase by their retail customers. The club’s simple recipe has become a big hit because its foundation is “mushroom popcorn” that produces those big, round, fluffy kernels everyone loves. So some of the July 5 production was used to restock the shelves of these community-minded area merchants.
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Beth Russell ties off the bags and puts them in bins for delivery to the various points of sale.
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Keith Danielson’s job is to bring the caramel to a boil before it is spread evenly over the kernels.
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Jack Provencal and Gigi Mitchell pour the dried, coated kernels into bags.
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Tim Cole keeps a close eye on the freshly popped kernels.