Monthly Newsletter Volunteer Needed

Thank you, first of all, to Dana Donnell, who has stepped up to fulfill the role of GVA secretary! Also, many thanks to Ross McCrory, who has graciously assumed the task of assembling the newsletter. We are still in need of one volunteer willing to gather articles and proofread the newsletter after layout, and another to arrange for printing and mailing of hard copies to members who are unable to receive the newsletter through either email or the website. Might one of those volunteers be you? Use the Contact Us page to let us know.

Lifetime Members Named

Congratulations!!!! According to the GVA master membership rolls, Kathy Bechtel, Bonnie Lindke, Krista Loop, Collin Fry, Lisa Geren and Jim Markle have maintained GVA membership for 20 consecutive years, therefore attaining Lifetime Membership Status. This accomplishment is significant in that it affirms their commitment to artful endeavors and the continuance of the Grand Valley Artists organization. Thanks for all you do and have done on behalf of the arts and GVA.

Bill Kubiak Fund

As many of you know, Bill Kubiak was one of the thirty three founding members of GVA. After his passing in 2010, it was decided to pay tribute to his tireless efforts on behalf of the membership by paying for memberships of struggling artists. If you know of an artist that would like to join GVA but may need some financial assistance, please share their name and contact information with any of the Board members.

Bliss & Vinegar – A GVA Venue

If you want to have your artwork displayed at Bliss & Vinegar (888 Forest Hills Ave SE) it must first be displayed on the GVA website. The owners of the restaurant are interested in artwork of varying subjects and styles, but lean towards nature, fruits, and vegetables. Your work will be on display for approximately six weeks. Joanne Swann's wonderful reduction prints are currently on display. Stop in to see them and to enjoy a delicious, garden fresh salad! All Bliss & Vinegar questions should be directed to Marty Klar (616-813-7921). Please do not contact the restaurant directly.

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