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June, 2014 – Tips from the Parkinson Foundation

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Free Caregiving Tips & Resources for National Family Caregivers Month from Parkinson Foundation

 By Editor of HelpingYouCare.com

The National Parkinson Foundation has announced that it will offer Free Caregiving tips and resources for caregivers.

On the NPF Facebook page, the Foundation will provide daily caregiving tips throughout the entire month of November each year, on topics including “the warning signs of caregiver fatigue,”  “how caregivers can get organized,”  and  “how technology can help with day-to-day caregiving.”

The National Parkinson Foundation also provides the following caregiver resources via its website:

N1

N2

N3

For more information, see the following announcement from the National Parkinson Foundation:

ParkinsonFoundation

More Information

For more information on resources provided by the National Parkinson Foundation, see their website:www.parkinson.org.

For more practical tips, skills, checklists, and tools for family caregivers, see the HelpingYouCare® resource pages on Practical Tips, Skills, Checklists & Tools for Caregiving, including:

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Copyright © 2013 Care-Help LLC, publisher of HelpingYouCare®. All rights reserved in original content provided byHelpingYouCare®.

 

 

June, 2014 – Palm Beach Zoo News

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Palm Beach Zoo News

June 2014 Special Events and Promotions Announced at Zoo

 

WEST  PALM  BEACH, Fla. — The Palm Beach Zoo & Conservation Society is announcing the following events and promotions for the month of June 2014:

Report Card Recognition: All Month – Allows children to receive $1.00 off their regular admission price per “A” on their final report card of the school year throughout the month of June, limit of up to five A’s per student can be redeemed. If your school does not confer letter grades, we will accept the highest grade your school awards. Students must bring report card to front gate to receive discount, copies will not be accepted.

Happy Birthday, Mirasol: June 1, 10 a.m. – The Zoo’s native Florida panther, Mirasol, is turning thirteen years old, so help her celebrate on Sunday, June 1st at 10 a.m. at the panther habitat. She will receive a wrapped gift for her birthday present, so come out to see her enjoy the special enrichment.

Safari Nights: World Ocean’s Day: June 6, 4:15 p.m. to 9 p.m. – Celebrate the beauty of the beach at our World Ocean’s Day-themed Safari Night. Guests can enjoy a kid-friendly DJ and dance party in the Fountain Plaza, face painting, up-close animal encounters, meet ‘n’ greets with some of the ZooCrew’s costume characters, and ocean-themed crafts in the Zoo’s Florida Pioneer House. Admission: Adult Non-Members (13 and older) $15.95, Child Non-Members (ages 3 through 12) $9.95, Palm Beach Zoo Members and children under 3 are free.

World Ocean’s Day: June 7, 11 a.m. to 3 p.m. – On World Oceans Day, people around the planet celebrate and honor the body of water which links us all, for what it provides humans and what it represents. Be a part of this growing global celebration! Guests can enjoy ocean-themed crafts all day in the Zoo’s Florida Pioneer house. Thanks to The Ocean Project and The World Ocean Network for helping to promote and coordinate this nationwide event since 2002.

Roar & Pour featuring The Goodnicks: June 7, 4:30 p.m. to 9 p.m. – Something new is happening at the Palm Beach Zoo on select Saturday nights!  Roar & Pour debuts with The Goodnicks playing today’s top hits. The event features live music, great food, drinks and more. Live music, food, and drink service starts at 5:30 p.m. in the Fountain Plaza, and the party goes until 9:30 p.m. Look for amazing up-close animal encounters and zookeeper talks. We’ll mix up the music themes each week, and some weeks will feature “Tap Takeovers” from your favorite South Florida breweries. Admission is as follows: Adult Non-Member (13 and older) $15.95, Adult Member (13 and older) $9.00, Child Non-Member (ages 3 through 12) $9.95, Child Member (ages 3 through 12) $5.00, Children under 3 are free. Admission prices start at 4:30 p.m. Please note, food and drinks are not included in the cost of admission.

Conservation Leadership Lecture featuring Dr. Richard Hilsenbeck: June 12, 6 p.m. to 8 p.m. – This lecture, entitled “Florida Panther Habitat Conservation and Connectivity,” will feature conservation biologist, Richard A. Hilsenbeck, Ph.D. of the Nature Conservancy. Guests are invited to enjoy cocktails, passed hors d’oeuvres and up-close animal encounters before each lecture presentation begins. Tickets are $20.00 per person. To purchase your tickets online, visit www.palmbeachzoo.org. For questions, please call Pam Viscusi in the President’s Office at (561) 547-WILD ext. 285.

Safari Nights: Father’s Day: June 13, 4:15 p.m. to 9 p.m. – Celebrate the awesome dads out there at the Zoo this Father’s Day! Guests can enjoy making a special gift for Dad in our Florida Pioneer House, a kid-friendly DJ and dance party in the Fountain Plaza, face painting, up-close animal encounters, meet ‘n’ greets with some of the ZooCrew’s costume characters, and taking part in a scavenger hunt through the Zoo to meet all of our wild dads. Admission: Adult Non-Members (13 and older) $15.95, Child Non-Members (ages 3 through 12) $9.95, Palm Beach Zoo Members and children under 3 are free.

Flag Day: June 14, 10 a.m. ceremony – Celebrate the American Flag with us as we hold our inaugural flag ceremony! Members of the Scout community will assist us in lowering our current flag and raising our new one at 10 a.m. The first 200 guests will receive their very own mini-American flag. All guests bringing in an unserviceable American flag to be properly disposed of or any guests wearing an American flag-themed clothing item (hat, shirt, label pin) will receive $2.00 off of their day’s admission. Discount is available from 9 a.m. to 4:15 p.m.

Green Market Stand: June 14, 11 a.m. to 5:30 p.m. – Take home farm-fresh Florida produce from our Green Market Stand. Visitors can browse a wonderful selection of fresh, locally-grown produce and other sustainably-harvested items near the Zoo’s exit gate, and learn about how buying local produce protects wildlife. The market stand will remain open until 5:30 pm so all Zoo-goers have a chance to shop before they head home for the evening.

Roar & Pour featuring Calamity Jane: June 14, 4:30 p.m. to 9 p.m. – Guests will enjoy the classic rock sounds of Calamity Jane. Roar & Pour features live music, great food, drinks and more! Live music, food, and drink service starts at 5:30 p.m. in the Fountain Plaza, and the party goes until 9:30 p.m. Look for amazing up-close animal encounters and zookeeper talk, and we’ll mix up the music themes each week. Admission is as follows: Adult Non-Member (13 and older) $15.95, Adult Member (13 and older) $9.00, Child Non-Member (ages 3 through 12) $9.95, Child Member (ages 3 through 12) $5.00, Children under 3 are free. Admission prices start at 4:30 p.m. Please note, food and drinks are not included in the cost of admission.

Father’s Day BBQ: June 15, 11 a.m. to 1 p.m. To celebrate all of the awesome Dads out there, the Zoo is offering $1.00 draft beers and $1.00 hot dogs for all fathers who visit the Zoo this Father’s Day. In addition, all dads will receive 50% off their regular admission with the purchase of one child ticket at regular price and a printed coupon from www.palmbeachzoo.org.

Safari Nights: Fairy Tale Night: June 20, 4:15 p.m. to 9 p.m. – Guests will enjoy meeting their favorite fairy tale princesses, a kid-friendly DJ and dance party in the Fountain Plaza, face painting, up-close animal encounters, and meet ‘n’ greets with some of the ZooCrew’s costume characters! Admission: Adult Non-Members (13 and older) $15.95, Child Non-Members (ages 3 through 12) $9.95, Palm Beach Zoo Members and children under 3 are free.

Roar & Pour: Parrothead Night featuring Jimmy Stowe & The Stowaways: June 20, 4:15 p.m. to 9 p.m. – We’re inviting all Parrotheads for Roar & Pour to dance the night away to Jimmy Stowe & The Stowaways, South Florida’s favorite Jimmy Buffet tribute band. Live music, food, and drink service starts at 5:30 p.m. in the Fountain Plaza, and the party goes until 9:30 p.m. Look for amazing up-close animal encounters and zookeeper talks. This week will feature Enjoy Jimmy Buffet’s own Landshark beer and Margaritaville rum and tequila drinks. Admission is as follows: Adult Non-Member (13 and older) $15.95, Adult Member (13 and older) $9.00, Child Non-Member (ages 3 through 12) $9.95, Child Member (ages 3 through 12) $5.00, Children under 3 are free. Admission prices start at 4:30 p.m. Please note, food and drinks are not included in the cost of admission.

Safari Nights: Summer Gardens: June 27, 4:15 p.m. to 9 p.m. – Guests will enjoy learning about planting their very own backyard garden, decorating a bio-degradable planter in the Zoo’s Florida Pioneer House, a kid-friendly DJ and dance party in the Fountain Plaza, face painting, up-close animal encounters, and meet ‘n’ greets with some of the ZooCrew’s costume characters! Admission: Adult Non-Members (13 and older) $15.95, Child Non-Members (ages 3 through 12) $9.95, Palm Beach Zoo Members and children under 3 are free.

Green Market at the Zoo: June 28, 11 a.m. to 5:30 p.m. Take home farm-fresh Florida produce from our Green Market Stand. Visitors can browse a wonderful selection of fresh, locally-grown produce and other sustainably-harvested items near the Zoo’s exit gate, and learn about how buying local produce protects wildlife. The market stand will remain open until 5:30 p.m. so all Zoo-goers have a chance to shop before they head home for the evening.

To stay up-to-date on all Palm Beach Zoo promotions, programs and special events, or for more information regarding a particular event, please visit www.palmbeachzoo.org/special-events.

 

About the Palm Beach Zoo & Conservation Society

The Zoological Society of the Palm Beaches exists to inspire people to act on behalf of wildlife and the natural world. We advance our conservation mission through endangered species propagation, education and support of conservation initiatives in the field. Our commitment to sustainable business practices elevates our capacity to inspire others.

 

The Palm Beach Zoo is located at 1301 Summit Boulevard in West Palm Beach, Florida. The Zoo is open from 9 a.m. to 5 p.m. every day, except Thanksgiving and Christmas. For more information, visit www.palmbeachzoo.org.

May, 2014 – Wellington Rotary Visits Kids’ Cancer Wing

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Wellington Rotary Visits Palms West Pediatric Oncology Wing

The Rotary Club of Wellington FL continued its “hands on” community service projects on May 20th, 2014.  Many members of the Club attended a tour and goodwill visit at the Palms West Pediatric Oncology Wing.    The members of the club visited the rooms and greeted the children and parents.  Toys, markers, crafts, and trucks, which were donated by “Step by Step Foundation”, were distributed to the children.  Also, bags of “Brownie Brittle”, donated by Sheila G, were given to the children as well.  Finally, many members of the Rotary Club donated underwear which is a staple for children undergoing treatment.

kids cancer trip 009

The children and their family members seemed to enjoy the visit and gifts given by the rotary members. The event was organized by Maggie Zeller, Community Outreach Chairperson.  For more information about the Rotary Club of Wellington or information about becoming a member, contact Bob Salerno at (561) 512-8247 or [email protected] or log onto the website at www.wellingtonrotary.org.

June, 2014 – Happy June!

Happy June to you all!

Hey Around Wellington readers! Please take our brief survey. We look forward to your feedback!

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June, 2014 – The Fattening Side of Technology

The Fattening Side of TechnologyWendell Abern - Cantankerously Yours

By Wendell Abern

Dear Technobuffs,

We all have ways to handle stress. Some, who used to smoke, now chew gum. Some curse their pet cat. Or their bridge partner. Many think they avoid stress by procrastinating.  Then they stress out over procrastinating.

Me, I eat.

Usually, I’m pretty good at handling life’s headaches.  But the one thing that always creates biting of nails, wringing of hands, ingestion of two large bags of cheese puffs and emergence of my inner Jewish mother is having to adjust to some new technology.

I have no idea why everything works. Why I hit buttons, and things turn on.  Why I turn knobs, and things turn off. I live in constant fear that some thoughtful soul will give me an I-pad or a Kindle.

Yet, like everyone else, I am a slave to this technology. The computer, with its word processing abilities and library sources, is the greatest thing to ever happen to a writer. But when I first learned, it took me two months, five different instructors and fifty-eight cheeseburgers to type one paragraph.

About a year and-a-half ago, my daughter called from Chicago; she had just bought a DVR unit for her TV, and insisted I needed one.

“I don’t want a DVR,” I said.

“Dad, it won’t hurt you. I promise. You keep saying you want to tape shows.  Get a DVR and you can!”

I called DirecTV, they sent out the unit and a technician, and I ate two egg salad sandwiches while he installed it. Then he gave me two remotes.  Two!

“I already have a remote!” I said.

“You need these two also.”

Then he showed me how to use them.  After he left, I ate two-thirds of an apple pie.

Now, like everyone else, I am constantly inundated with offers to “bundle” my telephone, Internet and television services. I have been tempted for two years to do this, but have avoided it because bundling might involve learning some new technology, and I don’t want to gain any more weight.

However, when I looked at my bills for AT&T and Comcast (Internet) a few months ago, I decided I could save at least $100 a month if I combined the two (not television because I use DirecTV, not cable).

Last month, shaking, I called AT&T and asked what I had to do.

“Nothing at all, sir,” Sherry said. “We send a man out to your house, he replaces your Comcast modem with ours, and that’s it.”

“You mean I don’t have to eat a Greek salad?”

“Excuse me?”

“Nothing, Sherry.  Thank you.  You have a nice day.”

Gerald, the AT&T technician, came out three days later and performed the modem transplant. Took him less than an hour. Then he said, “You’re all set. But you might want to see about exporting your address book.”

My address book!  Ninety million names!  Everyone I know!  What did he mean?

Shaking violently after Gerald left, I made myself three peanut butter and jelly sandwiches and called Brad.

Brad Martin is the smartest and most reasonable of all the computer gurus I have ever used. He also knows of my technophobia, and is unbelievably patient with me.

“It’s okay,” Brad said.

I was blubbering.

“It’s not a big deal,” he said.  I’ll come over, we’ll set up a G-mail account, export your address book and you’ll be all set.”

Brad was booked for the entire week, but he called me the next day because he’d had a cancellation. He came in at one o’clock.

“Would you like a pastrami sandwich?” I asked.

“No, it’s okay. I’m fine. Let’s get to work.”

Brad took out all of his wonderful little tools, sat down and then whipped around to sites and set-ups like only computer whizzes can do. Then he said, “Okay, you’re all set.”

“Is my address book there?”

“Of course. That’s what we were here to do.”

I loved the “we.”

“And for the next 30 days,” he said, “any e-mail sent to your old address will be automatically sent here also.”

“Terrific.”

“And now, you’re going to sit down and e-mail everyone in your address book, and give them your new e-mail address.

“Wait.  Wait,” I said. “I need a Moon Pie. Would you like a Moon Pie?”

“No, thank you.” He tried not to chuckle.

I went to the kitchen, returned with my Moon Pie and sat down in the chair.

“Now,” Brad said. “See where it says, ‘Compose?’  Take your cursor there and hit it.”

I did.  An address box appeared on the right side.

“Okay, now we’re going to send e-mails. Hit ‘to,’” he said.

I sent my cursor around the entire site, looking for “two.”

“To. To,”  Brad said.  “It’s right there.”

I was making jerky circles with my cursor.

“To!” Brad said.

“Spell ‘two,’” I said.

Long pause.

“Let me get this straight. You want me to spell, ‘to?’”

“It would help.”

“T-o.” he said.

“Oh!  The word, not the number.”

“Yes. See, that tells the computer who you want to send your e-mails to.”

“Got it.”

We finished an hour and-a-half later. Harrowing. Never would have made it through without two Moon Pies and three beef sticks.

It has now been one month. I now know my way around my new e-mail site, and have placated my fears by convincing myself I never have to learn anything that smacks of new technology.

Until yesterday. I read that Netflix has signed a deal with three pay-TV operators to video-stream service on an equal footing with traditional cable networks; they will offer Netflix on living-room TVs through set-top boxes.

Another box! Probably seven more remotes!

I quickly downed two tuna melts and a quart of Caramel Praline Crunch Ice Cream.

Cantankerously Yours,

Wendell Abern

Wendell Abern can be reached at [email protected].

June, 2014 – School’s Out for Summer?

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Teen Talk

School’s Out for Summer?GabiHarris

By Gabrielle Harris

It’s hard to believe that this school year is just about to come to an end. It feels like just yesterday there were hoards of mothers with their children filling up Office Depot fighting for school supplies. Now it’s time to put away those pencils and to finally enjoy the summertime sunshine. But, just because its summer doesn’t mean that you should be unproductive.

Personally, this summer could not come at a more perfect time. This year has been the epitome of stress, and the thought of summer and going to the beach excites me more than anything at this point. If you ask any high school student who has finished their junior year, they will most likely say it was the most stressful year out of all of the high school years. With summer as a high school student comes responsibility. Getting a summer job, seeing friends you haven’t seen in a while, going away, and preparing to apply for colleges are all on my plate for the summer of 2014 which both excites and terrifies me.

Looking back at my junior year in high school I see many improvements to my previous years in high school. This has been the most productive and important year of my high school career and now that I’m about to be a senior, which still hasn’t dawned on me yet. It’s shocking how my freshman year was three years ago and I used to be afraid of going to school and what people would think of me and now I’m about to be a senior! It’ll probably hit me the first day of school when I walk in, knowing that’s my last first day of high school – ever. High school surprisingly does go by fast which is really scary to think about it.

One of the positive things to look at as you go into another school year is how much you’ve improved from your previous years in high school. This year my GPA has increased, I took more challenging courses, made new friends, and most importantly gained roles I never thought that I would achieve. This year I was announced as the school newspaper’s 2014-2015 Editor in Chief and if someone told me I would have that position my senior year I probably would not believe them. Even when I heard the news from my teacher I didn’t believe it.

One tip of advice from one person to another is to not focus on the negatives from a year unless if it’s something you want to improve for the year in advance. Try to focus on the positives and good things that you achieved throughout the previous year. I’m sure it will make you feel much better than focusing on the negatives and doing nothing about it. This may sound cheesy to you but in all honesty a positive mindset really can change things and how you feel towards the next year. Set a goal for yourself for the next school year or next year if you’re not in school and try to achieve that goal. Remind yourself that you can do whatever the task is that you’re trying to do. If I can go from my freshman year self of low-motivation-toward-school and not being involved in any activities to where I am now, you can definitely achieve what you set your mind to.

Gabrielle Harris is a junior at Wellington High School. She is involved in the Quidditch team, Key Club, and is the social media and news editor for the WHS Wave school newspaper. She hopes to study mass communications in college and aspires to someday tell her travel stories to the world. 

Editor’s Note: Congratulations on being named Editor-in-Chief, Gabi!  Way to go!!

June, 2014 – The Battle of the BBQ, Part 1

The Florida FoodieSaucy Sarah

The Battle of the BBQ: Part #1 -Blue Front BBQ vs. Tom’s Place

By Saucy Sarah

There is nothing in this world more synonymous with summer than Barbeque. The entirety of my childhood can be conjured from one whiff of smoke trailing off a grill full of meat. Memories of sitting in my backyard as my grandfather would tend to spit-roasted chickens over a charcoal fire while I listened to him hum a Frank Sinatra tune and slip me sips of his beer swirl – dances in my mind at the beginning of every summer.  So, it’s easy to say I’m a passionate BBQ aficionado as an adult. So, to celebrate summer The Florida Foodie will set out to see whose BBQ reigns supreme in Palm BeachCounty. For June and July, I’ll seek out and taste PBC’s finest BBQ at independently owned joints; some with deep roots in the Florida Foodie scene and some younger BBQ blood.

Our first two challengers belong to what I fondly call “the old school” club. There is no better place to start our battle than with the barbeque crafted by these mavens of meat. Blue Front BBQ and Tom’s Place each have served Palm BeachCounty customers, respectively, for nearly fifty years. Both establishments have wildly popular sauces that can be found and purchased at your local Publix and other fine retailers. If I’m looking for barbeque done right, these two establishments would be the logical place to begin. Restaurants don’t stay in business by luck; Blue Front and Tom’s must be doing something right.

[nggallery id=380]

Blue Front Barbeque, (pictured in the slideshow above), originally began its operation in 1964 on the corner of 15th Street and Tamarind Avenue. Norris Nelson’s secret orange-colored BBQ sauce was an instant hit and soon after Blue Front opened, they began to bottle and sell the addictive sauce in a manufacturing plant across the street.  John Paladino, a local developer, purchased the BBQ business from Norris’s widow and in 2013 with plans to re-open Blue Front and keep the BBQ legacy alive. The new joint is located at 1132 North Dixie Highway in Lake Worth. The new location has a wonderful outside patio area for enjoying the South Florida weather. The building is art deco and not what you expect from an “old school” BBQ joint, but it works.

The Hits: The cornbread, hands down, was the best I have ever eaten. Moist, dense, and studded with plump, sweet corn kernels. I was in cornbread heaven. The leftover cornbread was great the next day, toasted and buttered, for breakfast. The pulled pork was probably the moistest and most tender I’ve had in a long time. The tangy and unusual Blue Front BBQ sauce compliments the pork perfectly. The final high-point was the baked beans. Nice and smoky with the right amount of spice, the beans complimented the BBQ perfectly.

The Misses: The chicken was as dry as sawdust. Even the sauce could not cut the over-cooked meat. The BBQ ribs were also a disappointment. Though tasty, the ribs were dry and tough. The mac & cheese was bland. It was hard to tell if there was any cheese actually on it. And I’m not sure if they meant to make the Cole slaw spicy, but for me, Cole slaw should not make you drink a gallon of water. Cole slaw is meant to cool the pallet, not the opposite.

[nggallery id=381]

Tom’s Place, (pictured in the slideshow above),  was opened in 1978 on the corner of Glades Road and Dixie Hwy in Boca Raton by Tom Wright and his wife, Helen. Back then, the restaurant was not much more than a shack that lines of patrons would wait for hours to taste Tom’s succulent ribs and chicken. The BBQ became so popular that the shack was soon replaced by a 250 seat mega restaurant where you still had to wait in line, for sometimes up to two hours, to get a chance to feast on Tom’s Ribs. Tom’s was the place to get St. Louis Style ribs smothered in their famous bright red sweet and tangy sauce. My family would make the pilgrimage to Boca at least once a month to get out to have Tom’s ribs. The sauce, so popular with diners, was bottled and sold at Publix. Due to failing health, Tom and Helen sold the restaurant to a developer in 2003 with plans to move Tom’s to West Palm Beach. Today, Tom’s son-in-law and daughter run the small and quaint Tom’s Place at 400 East Boynton Beach Blvd, in Boynton Beach. A cozy cottage that has the feel of what a BBQ place should be. Mismatched tables with red-checked table cloths, exposed wood beams, the smell of smoke in the air, and a cake stand proudly displaying cute little sweet potato pies. I would have swooned in delight if there weren’t other customers there.

The Hits: The ribs were just as I remembered them; juicy, smoky, and doused in that sauce that no one can resist. I ate without abandon, with my face and hands covered in sauce. The BBQ chicken was moist and perfectly smoked. Also, the mac and cheese was seasoned just right and had a nice balance of cheese to pasta. The baked beans were a delight, sweet and intense with a bit of green pepper to them. I found them interesting and addictive.

The Misses: The corn on the cob was obviously frozen and bland. With Florida’s bounty of sweet corn just at the peak of season, I would hope Tom’s would take advantage of the season and provide their customers with the corn. The corn bread was as I remembered, sweet and cakey, which I’ve always enjoyed. But, I have to say, I’m spoiled by Blue Front’s cornbread now. So, Tom’s corn bread was a bit “blah” for me. The Cole slaw and the potato salad had way too much pickle relish in it and both were cloyingly overpowering. I know all you southerner’s love your pickle relish and sweet slaw, but it was too overpowering for our tastes.

All in all, a day spent taste-testing BBQ is not a day mis-spent.

The Verdict: I will give Blue Front a second chance on their ribs solely based on the merit of their cornbread and their pulled pork. As for Tom’s Place, they are clearly the winner of the Florida Foodie’s first round of Battle of the BBQ! I am happy to have rediscovered an old favorite and find it is still a stellar joint for BBQ. I am sure we will be back to Tom’s many more times throughout the summer and beyond.

Summer is inspiration for barbeque. Take this warm-weather to try out some great summer-time dishes at your local BBQ joints. Try Blue Front and Tom’s and post your opinion on who reigns supreme on The Florida Foodie Facebook page! For as long as there has been BBQ, there have been arguments about who has the best BBQ.

In her previous life, Sarah, a Palm Beach County Native, spent ten years working in various high-end eating establishments around South Florida. She is currently a fiction thesis candidate in the MFA program at Florida International University where she also teaches creative writing and rhetoric. If that is not enough, Sarah is also the owner of Cakes by Sarah, a local custom cake shop. Sarah lives in Lake Worth with her husband and two beautiful boys. “Food, fiction, and family are my life.”

 

 

June, 2014 – My Own Ring

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My Own RingEXIF_JPEG_T422

By March Brooker

I come with my own ring,

passed down through the years

by family crones.

 

Unknown

who wore the delicate thread of gold.

so thin, so old,

a whisper of tradition.

 

It sits on my right finger now,

just waiting to be placed on the left

by one gentle man

 

Who’s been waiting for a girl with a ring of her own.

 

Just come with your sweetness, and sparkle, and warmth.

Surround me in a peace that erases all thoughts of the wait.

 

I already have the ring.

I come fully assembled.

 

 (Copyright @ 2008, with permission to republish)

March Brooker is the long-time friend of editor Krista Martinelli.  They have many things in common – a Master’s degree in English, playwriting, teaching at Portland Community College in the past, overseeing people on parole as they pick up trash, and cat ownership (servitude).

June, 2014 – Kentucky’s Bourbon Trail

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Kentucky’s Bourbon Trail:  Celebrating America’s Liquid Treasure

Story and Photos By Terri MarshallTerri Marshall

Driving along Kentucky’s country roads from Louisville to towns like Loretto and Bardstown, warehouses filled with barrels of aging whiskey dot the rolling landscape and the unmistakable scent of whiskey permeates the air.  This is bourbon country and the residents here are happy to share their liquid gold with visitors.

 

photo 1
Maker’s Mark Distillery

The best way to experience Kentucky’s bourbon treasures is along the Kentucky Bourbon Trail.    Along the trail you will find all the big boys including Four Roses, Wild Turkey and Jim Beam.  All the distilleries offer tours and tastings.  While there are plenty of distilleries to visit and brands of bourbon to sample, one stands alone in richness of history and premium taste – Maker’s Mark.

The Maker’s Mark distillery was designated as a National Historic Landmark in 1980, becoming the first distillery in America to be recognized as a national treasure.  Maker’s Mark is the oldest operating bourbon distillery in the world.

Inside the fermentation room
Inside the fermentation room

Although the Samuels family has been making whisky (their preferred Scottish spelling) for eight generations, Maker’s Mark was born when Bill Samuels, Sr. decided to burn the 170 year old family recipe for whisky that “could blow your ears off” in favor of creating a smoother premium whisky even non-bourbon drinkers would enjoy.

Barrels and barrels of whiskey!
Barrels and barrels of whiskey!

The journey was anything but easy.  Bill Sr. baked bread in the family home experimenting with different grains until he developed a new bourbon recipe based on locally grown corn, malted barley and soft, red, gentle winter wheat.  In 1953, armed with is new recipe and a family tradition of whisky making, he bought and rebuilt a small distillery in Loretto, Kentucky.  The property was home to a limestone-purified spring which became the base for Bill Sr.’s whisky.   It took six long unprofitable years of aging before Bill Sr.’s experiment came to fruition.

The signature hand-dipped red wax
The signature hand-dipped red wax

While Bill Sr. was aging his whisky, his wife, Margie, was busy designing the Maker’s Mark bottle. Margie was the brains behind the signature hand-torn labels, the name of Bill Sr.’s new whisky and the signature wax-sealed bottles that are still hand-dipped today.  Margie’s mark on Maker’s Mark bourbon will be honored this year as she will be the first woman to be inducted into the Bourbon Hall of Fame!

Maker's Mark Tasting Room
Maker’s Mark Tasting Room

I toured the Maker’s Mark distillery with Rob Samuels, grandson of Bill Sr. and the current Chief Operating Officer for Maker’s Mark.  Rob and everyone else at Maker’s Mark takes great pride in the bourbon they produce, from accepting a grain delivery to hand dipping the red wax seal on each bottle – a personal touch is part of every drop of whisky.  Everything is done exactly as it was when Bill Sr. started the new brand – and there are no plans to change.  The process is slow but Maker’s Mark is worth the wait.

SpiritoftheMaker
“Spirit of the Maker” Dale Chihuly’s art installation at Maker’s Mark Distillery

This year Maker’s Mark celebrated its 60th anniversary by paying tribute to the vision of the founders of Maker’s Mark with the unveiling of an original artwork, The Spirit of the Maker.  Created especially for Maker’s Mark by renowned artist, Dale Chihuly, it is the first of Chihuly’s work to be on public display in the Commonwealth of Kentucky.

Spectacular in appearance and scope, The Spirit of the Maker salutes those who have pioneered and redefined genres, refusing to be constrained by convention.  The installation, made entirely of hand-blown glass elements is a stunning kaleidoscope of colors, shapes and forms.  Visuals include deep browns and vibrant ambers emblematic of the Kentucky whisky, crystal blues reflective of the water from the distillery’s limestone spring-fed lake, as well as rich crimsons and reds –  evocative of the signature red wax that has become an international symbol associated uniquely with Maker’s Mark bourbon.  “Dale, much like my grandfather, Bill Samuels, Sr., is an innovator who also revolutionized a genre:  the art of glass blowing.  We knew he was the perfect partner,” says Rob Samuels.

When you visit the Maker’s Mark distillery, you will learn more about this bourbon’s unique journey, sample bourbon at various stages of the aging process and you will have the opportunity to hand-dip your own bottle of Maker’s Mark in the signature red wax – it’s not as easy as you would think! www.makersmark.com

Distilling quality bourbon requires the right water, grains and aging process, but the distilling process starts with the right barrel.  Whiskey barrels provide 100% of the bourbon’s color and 70% of its taste.  As you might imagine, consistency with the barrels is necessary to provide a consistent flavor for each batch of bourbon.  The folks at Kentucky Cooperage, Independent Stave Company, have been producing craft barrels for the Kentucky Bourbons including Maker’s Mark for over 100 years.

Tours are offered Monday through Friday providing visitors with an inside look at the barrel making process.  From setting the 31 staves in place to “raise the barrel” to the charring process where flaming barrels are rolled out in dramatic fashion, the tour entertains as well as informs.  But don’t try to find out how many barrels are produced – it’s a closely guarded secret and our tour guide said, “If I tell you, I’d have to kill you.”  www.independentstavecompany.com

The rich history of Kentucky’s bourbon is meant to be celebrated.  Set up your bourbon trail experience, roll out some barrels and sample America’s liquid treasure! www.kybourbontrail.com

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Terri is a freelance writer with regular columns on travel, chocolate and bar reviews. She is busy each month visiting new places to bring unique travel destinations and events to you. Yes, it is a sacrifice – but she is willing to do that for her readers! You can see more of Terri’s writing at www.examiner.com where she is the National Chocolate Examiner and at www.barzz.net. Also, check out her blog at www.trippingwithterri.comYou can contact Terri at [email protected].

 

 

 

 

 

June, 2014 – Spaying and Neutering Your Pets

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Paws-itive PressMarkPlanco

SPAYING AND NEUTERING YOUR PETS

By Mark Planco of Planco Veterinary Care

Sterilizing our pets is an important responsibility we have when owning a dog or cat. There are several important reasons to have our dogs and cats spayed or neutered. Spaying a pet is the term used for females when their ovaries and uterus are removed surgically. These helps to prevent overpopulation, make them more manageable and behave in a more consistent manner, and prevents potential medical problems later in life. The ideal time to spay a dog or cat is four to six months old. This is before they go into heat for the first time. This prevents mammary cancer at any time of their life. Dogs go into heat approximately every six months with their first heat starting after 6 months old. Cats are induced ovulators. If a cat is not bred, they will remain in heat for approximately 25 days of each month until they are bred or spayed. An intact dog or cat runs the risk of unwanted pregnancies or other medical problems as they age. As dogs and cats get older, their hormones will change and their risk of getting infections inside their uterus increases. This is a life-threatening condition and requires an emergency surgery instead of a routine, elective procedure.

Neutering a pet is when a male is castrated. When a dog or cat is neutered both testicles are removed. This eliminates testosterone from their body and not only treats or prevents behavioral issues but also treats or prevents prostate disease. There are four problems that occur to the prostate (all caused by testosterone). They are Benign Prostatic Hypertrophy (BPH), cysts, abscesses and cancer. BPH, cysts and abscesses can be treated by neutering your dog. All are prevented by early castration.  These conditions are rare in cats.  Behavioral issues can be aggression or continually trying to get outside to find in heat females. This leads to many possible problems from fights with other intact animals with the same agenda and cars, the leading cause of death of outside dogs and cats.

Having intact animals to breed in a controlled environment and management plan is completely acceptable to meet the need and demand of people who want purebred dogs and cats. Some people enjoy showing dogs or want a certain breed as their pet. As long as this is done responsibly excellent pets can be produced.

If you have any questions regarding spaying or neutering your dog or cat please call 795-9507.

Dr. Mark Planco’s compassion for animals has been a lifelong labor of love. He earned both his undergraduate and Doctor of Veterinary Medicine degrees at the University of Florida. Dr. Planco has treated small and large animals since 1991, and has been in Palm Beach County since 1994. Dr. Planco is a member of the Palm Beach Veterinary Society, American Veterinary Medical Association and the Florida Veterinary Medical Association.  Visit PlancoVetCare.com for further information or call 561-795-9507.

Disclaimer: This column is not intended to provide information on which you should use to diagnose or treat a medical condition or delay seeking medical attention. This column is of no value with respect to any medical condition that needs prompt attention. If you have a question that needs an immediate answer, you should call your own veterinarian or emergency animal hospital, especially if you are confronting a medical emergency!

Furthermore, we urge you to always seek the advice of your own veterinarian, and you should not disregard, discount, or delay seeking the advice of your veterinarian because of any response posted in this column.