Marion Healthy Living April 2018

Who’s Your Farmer?

Why it’s important to buy local

#DetectionSpecialists

symptoms of lung cancer develop, such as coughing, wheezing or shortness of breath, it is usually too late to treat. If you are or were a heavy smoker, a Low Dose Computed Tomography screening can catch changes in the lungs early, when treatment is usually highly successful. Our Board Certified, fellowship-trained radiologists subspecialize in CT scanning, for an extra measure of accuracy.

If you’re 50 or older and are or were a heavy smoker, talk to your doctor about a Low Dose Computed Tomography scan from RAO. This painless test takes only minutes, and can help ensure you’ll be around for years to come.

Radiologists (left to right): John M. Cain, MD; Kerry B. Raduns, MD; John S. Scales, MD

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› 6 What to do this month.

› 8 Got wheat belly?

› 10 All around town.

› 15 Weight loss woes.

› 16 Finding the perfect water bottle.

› 17 Pamper yourself.

›

›

PUBLISHER

Kathy Johnson kathy@healthylivingmagazines.com

OFFICE/PRODUCTION MANAGER

Cynthia Brown art@healthylivingmagazines.com

EDITORIAL

EXECUTIVE EDITOR

Karin Fabry-Cushenbery karin@healthylivingmagazines.com

MANAGING EDITOR

Melissa Peterson melissa@healthylivingmagazines.com

ASSOCIATE EDITOR & SOCIAL MEDIA MANAGER

Cealia Athanason cealia@ocalastyle.com

SOCIAL MEDIA SPECIALIST

Vianca Torres vianca@ocalastyle.com

FOOD & LIFESTYLE CONTRIBUTOR

Robin Fannon

CONTRIBUTING WRITERS

Jim Gibson

Laurel Gillum

JoAnn Guidry

Bonnie Kretchik

Cynthia McFarland

Katie McPherson

Nick Steele

Sean Trapani

ART art@healthylivingmagazines.com

CREATIVE DIRECTOR

Jessi Miller

GRAPHIC DESIGNER

Kristy Taylor

PHOTOGRAPHERS

John Jernigan

Sheila Hartley

Ralph Demilio 123rf.com

SALES DIRECTOR OF SALES

Dean Johnson deanjohnson@healthylivingmagazines.com

SALES MANAGER

Sharon Morgan

ACCOUNT EXECUTIVES

Evelyn Anderson

Skip Linderman

Peggy Sue Munday

Cecilia Sarco

Lori Tani

DISTRIBUTION

Dave Adams

Debra McQueen

Rick Shaw O

ADVISORY BOARD

HEALTHY LIVING MAGAZINE has brought together a group of medical experts and community leaders to serve on our advisory board and share their expertise and insight with our readers.

Craig Ackerman Public Information O cer

FLORIDA DEPARTMENT OF HEALTH IN MARION COUNTY

Nicolas Blaser Vice President – Business Services O cer

BB&T

Ashley Cauthen, M.D.

Cosmetic And Clinical Dermatology MIDSTATE SKIN INSTITUTE

Mark Jank, M.D. Ophthalmology OCALA EYE

Brittney Marthaller Director, Marketing & Public Relations OCALA HEALTH

Navinderdeep Nijher, M.D. Plastic Surgery OCALA PLASTIC SURGERY

Kristina Donohue Mission Advancement Coordinator THE CENTERS

Chris Okonkwo, M.D. Pediatrics CHILDREN’S HEALTH OF OCALA

Derek Farr, D.O. Orthopedic Surgeon TWIN PALMS ORTHOPEDICS Michael Holloway, M.D. Physician-Directed Weight Management & Medical Aesthetics LIFESTYLE SOLUTIONS MEDSPA

Jayanti Panchal, M.D. Internal Medicine and Medical Weight Management SUCCESS BY DESIGN

day by day

Fun events, helpful tips and monthly to-do’s for April.

Easter

April Fools’ Day

Meal plan and grocery shop for the

Make chicken cordon bleu and Caesar salad for dinner.

Line dancing at the Forest Community Center at Sandhill Park (every Wednesday)

Arrange weekend play dates for the kids.

Strength training

Florida Safari at Silver Springs State Park (First Sunday of every month, 10am)

Rent carpet cleaner, and clean rugs.

Buy seeds/plants for vegetable garden. Enlist the kids’ help with planting after school.

Strength training

Date night to the Ocala Culinary Festival’s Grand Tasting event

Throw out unused leftovers, pitch anything spoiled and sanitize refrigerator.

Last day to file your taxes.

STRIVE! Seminar at the Senior Wellness Community Center*

Make a family fire escape plan, and have a fire drill.

Ocala’s First Friday Art Walk, 6-9p

Clear space in yard for a spring/summer vegetable garden.

Earth Day: Plant a tree or pick up trash along the roadway with your family.

Strength training

Make a family watering schedule for the new garden.

It’s Taco Tuesday! Have tacos for dinner.

Chair Yoga at Blissful Life Corporation (every Wednesday, 10:30a)

Salsa Casino at Studio SC: Barre, Yoga, Fitness (every Friday, 6:45p)

Run for the Springs 5K at McPherson Complex

Family fun night at Sky Zone Trampoline Park

Thyroid Seminar at the Senior Wellness Community Center

A Bridge Too Far Trail Run at the CrossFlorida Greenway Trails

Strength training

Take Rover to the Jervey Gantt Letty Towles Dog Park

Plan a summer getaway for the family.

Kid’s Wednesday Art Classes at Picasso’s Palette (Every Wednesday, all-day)

Sign up the kids for summer swim lessons.

Family movie night: Premiere of Animal Crackers

Visit Ocala Downtown Market (Every Saturday 9a-2p)

cordon bleu chicken

4 skinless, boneless chicken breast halves

1⁄4 teaspoon salt

1⁄8 teaspoon ground black pepper

6 slices Swiss cheese

4 slices cooked ham

1⁄2 cup seasoned bread crumbs

Preheat oven to 350°F. › Coat a 7x11inch baking dish with nonstick cooking spray. › Pound chicken breasts to 1/4-inch thickness. › Sprinkle each piece of chicken

*To

on both sides with salt and pepper. › Place 1 cheese slice and 1 ham slice on top of each breast. › Roll up each breast, and secure with a toothpick. › Place in baking dish, and sprinkle chicken evenly with bread crumbs. › Bake for 30-35 minutes, or until chicken is no longer pink. › Remove from oven, and place 1/2 cheese slice on top of each breast.

› Return to oven for 3 to 5 minutes, or until cheese has melted. › Remove toothpicks, and serve immediately.

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SERVICES INCLUDE:

CLINICAL DERMATOLOGY:

Acne

Eczema

Psoriasis

Skin Cancer

Vitiligo

Sun Spots

Liver Spots

Rosacea

COSMETIC DERMATOLOGY:

Botox

Fillers

(Juvederm/Restylane)

Laser hair removal

Photofacials for rosacea & sundamaged skin

Laser treatments for

acne scarring

Individualized skin care regimens

VelaShape cellulite reduction treatment

Michael Stetzer, Owner

Melissa Singleton, PA-C

Dr. Christina Mitchell

Dr. Ashley Cauthen

Katie Keel, ARNP-C

Stacey Klingbeil, PA-C

wheat woes

Best-selling Wheat Belly author Dr. William Davis will be featured speaker for Ocala-based IHMC

Evening Lecture Series May 16. ›

Cardiologist, author and health crusader William Davis, M.D., wants you to know better health is within your grasp. Not just a little better but significantly better health, and even more surprising, you don’t need a doctor to achieve it.

A preventive cardiologist, William Davis, M.D., is the No. 1 New York Times bestselling author of Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health. Among his other books are Wheat Belly Total Health, Wheat Belly 10-Day Grain

Detox and Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor

Wheat Belly (wheatbellyblog.com), which has sold over 4 million books in four countries, made waves by exposing “healthy whole

By Cynthia McFarland

grains” as the culprit behind myriad health issues, from high blood sugar to joint pain and many more.

Davis says that when Wheat Belly first came out in 2011, most of his colleagues thought the concept was ridiculous. But when their own patients used Davis’ methods and achieved success with long-standing health issues, those same doctors started admitting there was real science and results behind his claims.

His latest book, Undoctored (blog.undoctored.com), which came out in April 2017, examines how people can manage many aspects of their own health safely, e ectively, inexpensively and with results superior to that obtained through conventional medicine, which include “big pharma” and “big health care.”

Davis explains that diet is

a major component of health but emphasizes that we also have to take steps to correct deficiencies and problems caused by our modern lifestyles.

“Many hundreds of thousands of people who have followed these strategies are eager to learn more about how to feel younger, clear-minded, more vigorous and to be spared from such things as Alzheimer’s and dementia,” he notes.

Davis has found that health can be dramatically increased by manipulating our bowel flora using a homemade yogurt that contains specific ingredients. Studies show that anti-aging benefits include thicker skin, collagen deposits, weight loss, increased bone density, an increase in testosterone in males, increased muscle tone and improved recovery after exercise.

Davis will explain more about

this and other strategies for health in his lecture, “Germs, Muscle and Pac-man: Exciting New Concepts in Youth Preservation and Anti-aging,” at IHMC on May 16.

“Your health is in your hands. Science has progressed to show that there are indeed things you can do to regain health and to achieve superior results,” says Davis. “What you’re trying to do is get healthy, and you can do it without the doctors. Given a little benign guidance, people can achieve astounding things on their own.”

heART in the park

The Junior League of Ocala recently hosted a fundraiser for Kids Central, inviting families to come out and participate in a community-wide art project. Children of all ages created their own paintings with provided art supplies. Paintings donated back to the Junior League of Ocala were showcased in Brick City Center for the Arts.

Photos by Crys Williams @ Tuscawilla Park

Pamela Calero and Leslie Wengler

Eddie and Cyndi Goff

Sabrina and Zion Barroso

William and Liam Rois

Jessica Gilbert, Charlotte Martin and Melissa Peterson

Meg Frey and Greyson and Shanley Hill

Quinn, Michelle and Charlotte Jarvis and Samantha Rauba

Celina Bazinet

Janay Tuggerson

Viviann and Samantha Rauba

Leighton and Trisha Filley

Reece and Debra Velez, Rosey Moreno-Jones and Marcey Gordon

Erik and Whitney Rauba

Hadley and Emilie Schaffer

Karen and David Pugh

Susan Luby and Mayra Martinez

Ashley Stockel, Alisa Strickland and Christy McPherson

breaking ground

Munroe Regional Medical Center broke ground on its MRMC Emergency Department renovation in January. The renovation will take two years and cost $26 million. The goal is to modernize and expand the ED, increase e ciencies and cut wait times. The renovation will move resources, equipment and services closer to the patients, and the entrance,

moving on up

canopy and ambulance entrance will be redesigned. The new design features 40 total ED examination rooms. Another aspect of the renovation will be to improve the sense of urgency in ED sta by focusing on patient care and being aware of how long a procedure takes to complete, thus decreasing the total time the patient spends at the hospital.

West Marion Community Hospital recently had a ribbon-cutting ceremony to open its new floor, representing 44 more patient rooms. The hospital recently completed the following expansions to meet the needs of the community: an expanded and renovated emergency room, an additional nine emergency room beds, an additional 44 inpatient rooms, four additional operating rooms and an additional 212 parking spaces.

drive-through health

A recent flu shot clinic led to several hundred healthier residents. A total of 189 individuals received free flu shots in one day at the Florida Department of Health in Marion County’s drive-through flu shot clinic in February. The department held the drive-through clinic to help reduce the flu’s impact on area residents. The flu shot is a key part of preventing the flu along with practicing good hygiene, such as frequent handwashing. People who weren’t able to come to the drive-through clinic still have the opportunity to get a free flu shot at a close-by location. The department will o er other immunizations in addition to the flu shot (and other services as available) aboard the Mobile Health Unit bus. For the most current list of Mobile Health Unit dates, locations and services, visit Marion.FloridaHealth.gov

get with the program

A new anesthesiology residency program, based at Ocala Regional Medical Center, has received initial accreditation and is seeking immediate applicants for physicians who are completing their internships and will begin second-year training on July 1, 2018. The Accreditation Council for Graduate Medicine Education approved the three-year anesthesiology program for a total of 27 residents—nine per year. The program will be directed by Dr. Ettore Crimi. The new residency is part of the UCF College of Medicine-Hospital Corporation of America consortium, which has brought 20 graduate medical education programs to Central and North Central Florida in the past four years. Anesthesia residents will benefit by having rotations at multiple HCA sites.

“My goal is to challenge our residents to strive for clinical excellence and leadership in the field of anesthesiology,” said Dr. Ettore Crimi. “We envision this new residency program as an inspiring clinical environment to improve health outcomes and better serve our community.”

Photo by John Jernigan

we heart artichokes

› Recipe by Robin Fannon

› Photography by John Jernigan

The cultured globe artichokes that we find in the grocery store today are descendants of the cardoon, a member of the thistle family. The many versions of the origin and history of the artichoke are conflicting, but it’s safe to say they came from the Mediterranean region. This

Robin Fannon is a New York culinary school-trained chef and a successful party planner with decades of experience. You can visit her popular blog at rsvprobin.com for healthy recipes, party tips and lifestyle articles. Or check her out on Facebook or Instagram.

rsvprobin.com

green vegetable packs an impressive nutritional wallop. It has been used for centuries as a digestive aid and has been shown to increase bile production in the liver, which aids the body’s natural detoxifying process. It’s also great for cardiovascular health and loaded with antioxidants and fiber. If this doesn’t impress you, perhaps it’s reputation for being a potent aphrodisiac will—at least that is what the courtesans of the 16th century believed.

Preparing artichokes can be somewhat of a challenge for the faint of heart, but it’s really quite easy once you get the hang of it. There are plenty of tutorials on YouTube to walk you through the process. Keep in mind that it’s important to keep a large bowl of acidulated water next to your prep area so you can put your cleaned and

sliced artichokes into it. Much like potatoes or apples they oxidize once exposed to air. Artichoke season typically runs from March to May, and when you see them in the market, it’s a sure sign that spring is in the air. Personally, I like to use them in my spring tablescapes and floral arrangements.

Whole steamed artichokes became popular in the 1950s and 1960s served with a butter or Hollandaise dipping sauce where you pulled the leaves o and dragged them through your teeth to remove the heart at the base of the leaf. Today, they play a more versatile role in the American kitchen. They work well in pasta, chicken and fish dishes and are perfect for a salad. Many popular restaurants serve them grilled as an appetizer with a dipping sauce, and that is just what I have recreated for you here.

grilled artichokes with remoulade auce

Serves 4 people, 1/2 per person

2 large artichokes

1 lemon quartered

3⁄4 cup olive oil

4 garlic cloves, chopped

1 teaspoon salt

1⁄2 teaspoon black pepper

Trim the tops and end of the leaves, cut in half lengthwise and remove the fuzzy, inedible choke. › Immediately place them in a bowl of lemon water until ready to steam or boil. › Bring a large pot of water to a boil or set up a steamer basket, and steam or boil for approximately 15 minutes. › Mix lemon, garlic, salt and pepper together, and brush mixture on artichokes.

› Place on preheated grill, and grill for 5 to 10 minutes, basting and turning frequently until slightly charred. › Careful not to burn!

remoulade auce

2 cups of your favorite mayonnaise

3 tbsp sweet green relish

2 cloves of minced garlic

2 teaspoon capers

1 tbsp Dijon mustard

1 tbsp lemon juice

1⁄2 teaspoon Worcestershire sauce

Salt and ground pepper to taste

Mix all ingredients together well, and serve alongside the grilled artichokes.

losing it

Summer is fast approaching, which means bathing suit season is right around the corner. Are you ready? ›

By Laurel Gillum

Follow these do’s and don’ts for losing weight and shaping up for summer.

don’t starve yourself.

Research shows that by refraining from eating proper meals, you can lose valuable muscle tissue. The goal is not to lose muscle mass but to lose weight from fat.

do eat breakfast.

You’ve heard the rumor that breakfast is the most important meal of the day. Stock your pantry with quick, healthy breakfast food, such as high-fiber cereal, wholegrain toast, oatmeal and fresh fruit. Your lunches and dinners should be equally as balanced.

do eat (healthy) fats.

Healthy fats, such as omega-3s are essential for weight loss. Your body uses omega-3s to maintain the integrity and function of your body’s cell membranes,

fact or fiction?

These dieting myths have been around for decades. Read on for the facts.

which in turn support healthy joints, and the membranes of your muscles, not to mention shiny hair, strong nails and radiant skin.

drink your water.

Dehydration can slow your metabolism by 3 percent. Drink water on a regular basis. Invest in a large water bottle, and take generous sips frequently. Drink water before and after your workout, on your lunch break and before dinner.

don’t eat if you’re not hungry.

Instead of eating “family style”—with platters of food on the dinner table—dish the correct portions onto your plate and leave the rest of the food in the kitchen. This will hopefully prevent you from indulging in seconds and thirds. The same idea applies to snacks. Buy items such as chips and sweets in individual servings to avoid over-snacking.

don’t be discouraged.

It’s OK to make dieting mistakes. You won’t blow your diet until you give up altogether. Stick to your diet through the ups and the downs.

According to a study by Foster GD in 2003, there is no significant di erence in weight loss after participants have been on a low-carb diet for a year or more. The conclusion? You can consume (whole-grain) bread in moderation.

carbs make you fat.

The American Institute for Cancer Research provides some great recipes for weight management centered around complex carbs.

healthy food is expensive.

Although it is true that organic food items do cost more than their non-organic counterparts, it is not necessary for a healthy food to also be organic. Consider choosing a few items o your grocery list to buy organic, such as milk and meat.

drink up!

By Laurel Gillum

bottle best fits your lifestyle. Check out the breakdown below.

VACUUM-INSULATED BOTTLES: These water bottles are best for keeping your water cold the entire day. If you are someone who doesn’t care for room temperature water, insulated bottles are here for you.

GLASS WATER BOTTLES: If you are wary of the possibility of BPAs or the taste of plastic or metal, a glass bottle would be a smart purchase. Some quality glass bottles are covered in a silicone sleeve for drop protection and to prevent condensation.

STAINLESS STEEL BOTTLES: If insulation is not an issue for you, try a stainless-steel bottle for an e ective, low-cost option.

PLASTIC WATER BOTTLES: Geared toward sports and working out, plastic water bottles are perfect for those who regularly hit the gym. Many plastic bottles are made of Tritan, a plastic material free of BPAs, estrogenic and androgenic activity.

COLLAPSIBLE WATER BOTTLES: Perfect for travel or easy storage, these bottles are four times lighter than the average plastic bottle and eight times lighter than the average insulated bottle.

our picks

We now present the class of 2018 water bottle superlatives. Cast your vote today!

best bottle with a filter:

Brita Sport Water Filter Bottle, $9.99

Filters drastically improve the flavor of tap water. This bottle by Brita comes with a filter built in. brita.com

best bottle for a road trip:

Contigo Jackson Water Bottle, $9.99

Great for driving, this bottle’s lid locks back with a single button press. No fumbling with a twist-o or a flip-up straw. gocontigo.com

best bottle for a hike:

Platypus Push-Pull Cap Soft Bottle, $8.95

Roll this pouch up completely after you are done drinking, and stow it away in your backpack, purse or wallet! platy.com

Stainless Steel

Made of durable, doublewalled stainless steel to prevent condensation build-up, this water bottle is crafted for any setting. Plus, it comes with a leak proof, screw-on steel cap. elementalbottles.com

best dressed bottle:

S’well 25oz Bottle, $45 This sleek design almost makes water taste good. swellbottle.com

best bottle for kids:

Pura Sport Jr. 11oz Bottle with Sleeve, $18.99

The 100 percent medical grade silicone Big Mouth Sport top eliminates distracting drinking or lid removal noises of traditional bottles, making this bottle a teacher favorite! purastainless.com

best bottle for storage:

Hydaway Bottle, $20.00

This collapsible bottle packs down to pocket-size, features a pop-up straw and carabineer-friendly carry handle. hydawaybottle.com

Elemental

The average human body is made up of over 50 percent water. Therefore, we take our water bottles very seriously. ›

treat yourself

Here are some great products to be on the look out for on your next beauty run.

Cheeky Physique

Tummy Sleek Tummy Tightening Serum

$38

Tummy Sleek contains a trio of skin-tightening ingredients to help eliminate toxins for a more defined look of the tummy, waist and love handles. Your midsection will thank you.

Try more products from Cheeky Physique:

› Cheeky Physique Contour Sleek: Cellulite Firming Body Oil, $38

› Cheeky Cups Body Contouring Kit: Cellulite Smoothing Cupping Massage Treatment, $32 cheekyphysique.com

Schique Hydra Glisten Revitalizing Mist

$38

From increasing collagen activity that firms and tightens the skin, to assisting in cellular turnover that aids the skin in becoming more radiant, this revitalizing mist should be your next post-cleansing ritual. Or, throw it in your bag for a refreshing facial mist when you’re out and about.

Try more products from Schique:

› Schique Intuitive Restoration Renewing Mask, $48

› Schique Lumistone Hydration Face Moisturizer, $52 schique.com

Raw Sugar Hair

Masque Avocado + Banana Oil + Coconut Milk + Honey

$9.99

A blend of avocado (stimulates hair growth), banana oil (promotes volume and luster), coconut milk (rich in hydration and moisture) and honey (promotes hair strength), this hair masque gives your hair that healthy sheen you’ve always wanted. Even more impressive? According to the Raw Sugar Initiative, a new bar of soap is donated to a family in need for every product sold.

Raw Sugar Cube Bath

Fizzers Raw Coconut + Mango

$7.99

Over 10 essential oils, including the scrumptious scents of raw coconut (a powerful moisturizer with antiviral properties) and mango (loaded with Vitamin A to promote a fresh, sunkissed glow), are packed into every sweet “sugar cube” fizzer. Just add water and hop into the tub!

Try more products from Raw Sugar:

› Raw Sugar Body Wash Vanilla Bean + Sugar, $6.99

› Raw Sugar Pure Facial Polish, $9.99

rawsugarliving.com

Snow Fox Soothing Facial Cleansing Mousse

$35

This cooling cleanser brightens, exfoliates, refines and revitalizes skin without abrasive beads or particles. Formulated for sensitive skin, your face will feel refreshed without being stripped of natural oils. Try more products from Snow Fox:

› Snow Fox Arctic Breeze Detox Cooling Mask, $30

› Snow Fox Day & Night Defense Cream, $55 snowfoxskincare.com

Mario Badescu Facial Spray with Aloe, Herbs and Rosewater

$7-12

Whether spritzed for a hydrating boost or mid-day pick-me-up, this facial spray helps revive dehydrated, tired skin anytime. For an extra refreshing and cooling lift, store the bottle in your refrigerator.

Try more products from Mario Badescu:

› Mario Badescu Drying Lotion, $17

› Mario Badescu Herbal Hydrating Serum, $30 mariobadescu.com

“I own enough pampering products,” said no woman ever. › By Laurel Gillum

All In The Family

Tenants of The Estates at Hawthorne Village of Ocala enjoy living in a community of family and friends.

Close-Knit Community

When Barbara Kelbert’s sister moved into The Estates at Hawthorne Village of Ocala, Barbara and her husband, Horst, would visit her there almost every other day. They loved it so

much they asked the sta to let them know when a two-bedroom apartment home became available.

Just five months later, an apartment opened up for them, and they put their house up for sale. Within two days, their house sold, and Horst used a van to move their furniture over to The Estates.

“We love it. I’m not cooking anymore…” Barbara begins to list the amazing amenities. “We have just as much independence, and we can get involved in the activities when we want to.”

The Kelberts have always been active people, and they make regular exercise a priority. Every day after lunch, they walk over to AJs Fitness and exercise on the rowing machine. After that, Barbara and Horst typically enjoy a nap before taking o in the afternoon. They live on the same hall as Barbara’s sister Lorraine, and spontaneous get-togethers happen all the time. They’ll go to the flea market, visit local parks and, of course, dine together at mealtimes in the elegant dining room of The Estates.

Often, back in their apartment home, Horst will play the organ, and Barbara will sit in her favorite chair and read a book while she listens. Horst is a man who has always kept busy maintaining his home and lawn, along with helping his neighbors, but now he doesn’t have to take care of a thing.

“I don’t have to worry about the roof,” he smiles.

It only took a couple of weeks for the Kelberts to feel at home at The Estates. The community of tenants and sta members immediately welcomed them.

“[The sta ] is very accommodating and very friendly,” Horst says.

Barbara adds, “It’s ideal for us.”

Besides visiting local friends and spending time together on outings, Barbara and Lorraine make sure to visit their other sister, Mary, often. Horst, Barbara and Lorraine enjoy being spontaneous and spend time together as a family whenever they’re able.

Horst and Barbara Kelbert

Family Fun

Marilyn Smith, 85 years old, has a kind smile and energetic personality. She first heard of The Estates after injuring her shoulder last year. Her daughter helped her look for a place to live, and the search ended when they visited The Estates at Hawthorne Village of Ocala. It was the friendliness of everyone there that sealed the deal for Marilyn.

Estates, and she and her sister Marge truly enjoy the community, along with spending time with each other.

“I think anyone who comes out here would love it,” Marilyn says. “You tell them something you would like, and they do their best to make it happen.”

Marilyn loves her new life at The Estates. She and her sister enjoy a lifestyle where carefree living allows them to enjoy all the people, activities and fun that they can.

All-Inclusive, Worry-Free Living

Hawthorne Village of Ocala is a not-for-profit, full-service retirement community, conveniently located near Paddock Mall, major health care providers and a variety of cultural and historical venues. The Estates of Hawthorne Village o ers exquisite apartment homes for the independent retiree who seeks an active lifestyle with an all-inclusive monthly rent. Worry-free and maintenance-free living awaits you at The Estates, as weekly housekeeping and linen service, two restaurant-style meals per day, transportation to medical appointments and scheduled lifeenrichment activities are just a sampling of what is available to the tenants. The Inn at Hawthorne Village of Ocala is a lovely, homelike setting for those individuals who need assistance with daily self-care in a supportive and attractive environment.

As part of a full-service retirement community, Hawthorne Village of Ocala provides a full spectrum of care to meet all of your health care needs, including a state-of-the-art inpatient and outpatient Bounce Back Rehab and skilled nursing—all of this, on one beautifully manicured and easily accessible campus.

Just one month after moving in, her sister, Marge, also moved to The Estates. They live one floor apart, and they do everything together.

“We go shopping, play bingo, go to the movies,” Marilyn says, adding that they plan girl time with their other sister, Carolyn, twice a week.

Throughout her time at The Estates, Marilyn has maintained an active lifestyle. She goes to the Bounce Back Rehab Center for outpatient physical therapy three times a week, and she particularly loves her workouts on the exercise bicycle.

Marilyn felt at home at The Estates almost immediately. She loves her apartment home, and she furnished it just the way she wanted to make it cozy and cute. She’s made many friends at The

Marilyn Smith

GROWING RootS BACK TO OUR

Cron ’ C dle Conserve Foundation’s m sion to pr erve d share the b t of ture.

BY CYNTHIA MCFARLAND PHOTOGRAPHY BY RALPH DEMILIO

There’s a peaceful sense of anticipation as you drive into the long, forest-lined drive that welcomes you to Crones’ Cradle Conserve Foundation.

Don’t be surprised to glimpse a deer or two deep in the woods, which are humming with birdsong and insects. Depending on the season, you might spot a flock of wild turkeys, and it’s not unusual to hear the piercing cry of a hawk riding high above on the wind currents.

When visitors come to this protected piece of wilderness in northeast Marion County, they’re privileged to step onto a parcel of land that feels almost sacred. Crones’ Cradle Conserve is an ecological preserve and education center with the ultimate goal of protecting and respecting the earth. The aim is to make people more aware of and committed to the earth, achieved by exposing them to

organic farming, nature-oriented activities, conservation and restoration of the land.

Early Beginnings

The conserve started when Jeri Baldwin and Deborah Ann Light purchased the first 80 acres in 1986. Self-professed “conservation addicts,” the women wasted no time in planting an organic garden the following year.

As surrounding land became available, Baldwin and Light continued to add to the original acreage until the parcel expanded to its current holdings of 756 acres.

They put a great deal of thought into deciding on the unusual name. “Crone” was chosen to honor elder folk who are often ignored, neglected and forgotten; “Cradle” represented a commitment to nurture the earth, its wildlife and people who are in physical, emotional and spiritual need and recovery; and “Conserve”

summed up the idea of preserving and protecting the land.

It’s always refreshing to find a business or organization that practices what it preaches, and Crones’ Cradle Conserve certainly does that. Sustainability is the theme behind every endeavor, from the quaint farm store to the meticulously cared for garden beds.

From the earliest days of the conserve, the intention was to do right by the land. One of the first projects, conducted in partnership with a state agency, was wetlands restoration to return over 200 acres to original water flow and wetlands habitat. To date, that project is 85 percent complete.

A second restoration project involved removing planted pines on nearly 400 acres and replanting the area with native Southern Yellow Pine. This endeavor, which is now at 65 percent completion,

improves the habitat for the endangered gopher tortoise and dozens of other native wildlife species.

Two large portions of the property are completely set aside as o limits to humans so the native habitat can regenerate and the wildlife that calls it home can live in peace. Of the entire 756 acres, less than 100 are used for human purposes.

The Conserve, which became a non-profit business in 2010, received recognition as a Florida Stewardship Forest that same year from the Florida Department of Forestry.

Light passed away in 2015 but was able to see many of the dreams she and

Baldwin had for their ecological preserve become reality.

Growing In Harmony

The conserve is known for its organic gardening e orts and regularly supplies several area restaurants with produce and herbs.

There are 7 acres of ground row crops and 2 1/2 acres of raised beds, plus a large greenhouse for seedlings. Everything is grown following organic practices, which means no herbicides, pesticides or chemicals are ever used. All-natural fertilizer sources include fish emulsion, cattle manure from a local dairy farm and

plentiful worm castings from their own worm beds.

“Red wigglers are great composting worms; they aerate and break down the soil and their castings (in other words, worm poop) are one of the best fertilizers you can use,” explains Christine Newberry, o ce manager, adding that some customers buy 1,000 worms at a time to put in their own gardens to reap the benefits.

The great variety of vegetables, fruits and herbs grown depends on the season, and the fresh, ripe produce is sold in the farm store, which is open daily from 9am to 3pm, and at the Ocala Downtown Market every Saturday.

On Farmstead Weekends (every Saturday and Sunday), all the veggies are displayed for purchase on the store porch. There’s also free co ee and toast for customers, many of whom are regulars who like to sit for a spell in one of the comfortable rocking chairs.

In addition to produce, the store is stocked with numerous other foodstu s, including some of the conserve’s popular canned goods, which range from pickled vegetables to wild plum jam. Don’t miss the delectable mini and full-size cheesecakes made with goat cheese from Windmill Acre Farms. The raw honey from D&J Aviary in Umatilla is also a big seller, and there’s

Of the tire 756 acr , l s th 100 are used for hum purpos .

even grass-fed beef from Tracy Lee Farms in Hawthorne.

Crafts by local artisans are also available for purchase and include everything from pottery and hand-woven rugs to jewelry and hand-turned wooden bowls.

If you need a bit of inspiration, another way to enjoy the freshest produce—and be introduced to items you might not have tried otherwise—is to sign up for the Farm to Fare subscription basket. Also known as a community sponsored agriculture program (CSA), a subscription runs for 13 weeks each season.

Cost is $25 for the membership fee each season and then $25 per basket each week. (Pay for the entire season up front and you get 10 percent o your weekly basket cost.) Each week your basket contains:

› 5 vegetables currently in season

› 1 culinary herb

› 1/2 dozen eggs

› 2 recipes using the ingredients in your basket

› 1 newsletter

Baskets can be picked up at the farm on Wednesdays after 1pm or at the Ocala Public Library on Wednesdays from 2pm to

2:30pm, Saturday at the Ocala Downtown Market or at a to-be-determined location in Gainesville. You can also have your goodies delivered to your home for a $5 delivery fee per week.

Dealing With Mother Nature

The conserve was hit hard when Irma churned her destructive path through the state last September.

“Water from Payne’s Prairie and some surrounding areas came right through our place. Every single one of our raised beds was flooded for six to eight weeks. Our greenhouse manager actually had to canoe out to the greenhouse. It was pretty bad for a while,” says Newberry.

All of the recently planted vegetables were destroyed by the flooding. Fall events were cancelled, and, for weeks, visitors were unable to access the farm store, which was surrounded by water right up to the front steps. Even now, so many months later, Irma’s impact can be seen in some areas of the property that are still wet, but most of the land is returning to its normal state.

“Even with our emphasis on the land as a wildlife refuge and land preserve, we

still have several activities here at Crones’ Cradle Conserve that are heavily people oriented,” says Baldwin.

Among the most popular events is the Women’s Sunday Brunch, which is held from 11am to 2pm on the first Sunday of every month. Enjoy a home-cooked brunch made with locally grown ingredients and an inspiring and thoughtful program as you visit with other women. Cost is a $10 donation (or anything you can contribute), and reservations must be made by noon the Friday before to reserve your space.

Twice a year, a Natural Foods Gala takes place, featuring tasty samplings prepared by area chefs using all natural and organic ingredients. Music, farm tours and vendors add to the festival atmosphere of this event.

A visit to Crones’ Cradle Conserve shouldn’t be a one-time occasion. Whether you become a porch-sitting regular at the farm store or attend events, you’ll come away breathing a little deeper and feeling more rested in your soul. And that’s something every one of us needs.

cronescradleconserve.org

Everything grown following org ic p ctic .

Fr h & T ty

Enjoy a sampling of Crones’ Cradle Conserve’s recipes, like these that accompany the weekly Farm to Fare baskets

O nge Glazed Carrots

2 lbs mini peeled carrots or sliced carrots

1⁄4 cup packed light brown sugar

1⁄2 cup orange juice

3 tablespoons butter

2 cloves garlic, minced

1⁄2 teaspoon salt

F nel Cucumber Salsa

1 English cucumber, diced

1 large fennel bulb, diced

1 avocado, peeled, pitted and diced

1⁄2 red onion, chopped

1⁄2 cup pickled banana peppers, diced

1 bunch cilantro, chopped

2 tablespoons honey

3 tablespoons fresh lemon juice

Salt and pepper to taste

Combine all ingredients in a bowl. › Allow mixture to rest for 20 minutes, and then serve with tortillas or sliced baguette.

1⁄2 teaspoon pepper

2 scallions sliced (1/2 cup)

1⁄2 teaspoon grated orange zest

In nonstick skillet, combine first 7 ingredients and 1/2 cup water. › Bring to boil. › Cover. › Over medium-low heat, cook until just tender, 8 minutes. › Uncover; increase heat to high.

› Cook, stirring occasionally, until carrots are lightly browned and sauce thickens, 8-10 minutes. › Stir in scallions, and zest.

C sp Ma ted Cucumbers

1⁄2 cup white vinegar

1⁄2 cup white sugar

1⁄2 teaspoon salt

1⁄4 teaspoon celery seed

2 cucumbers, sliced

1⁄4 cup sliced sweet onion

Whisk vinegar, sugar, salt and celery seed together in a large bowl. › Stir in cucumbers and onion. › Cover, and refrigerate overnight. Serve cold.

Cabbage Soup

2 teaspoons olive oil

1 teaspoon butter

1⁄2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)

1⁄2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)

1⁄4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)

1 medium onion, chopped (about 1 1/4 cups)

4 - 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)

1⁄2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)

1 15-ounce can whole peeled tomatoes

4 cups chicken stock

Freshly ground black pepper

If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground. › Heat olive oil and butter in a 4-quart, thickbottomed pot on medium heat. › Add the chopped onion and stir in the ground spices. › Cook until the onions have softened, about 5 minutes. › Add the sliced cabbage to the pot, and stir to mix the cabbage with the onions.

› If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. › Add the canned whole tomatoes, with their juices, to the pot. › Stir to combine. › Add chicken stock to the pot. › Bring to a simmer, and taste for salt. › Add more salt to taste. › Lower heat, and cover the pot. › Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked. › Sprinkle with freshly ground black pepper to serve.

Ok With Tomato

4 cups okra

3 tablespoons olive oil

4 garlic cloves

1 small onion salt and pepper to taste apple cider vinegar

1 pint halved cherry tomatoes

Sauté 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. › Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges). › Season with salt and pepper, and cook until the okra is tender and bright, 10 to 12 minutes. › Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. › Finish with a splash of cider vinegar.

Eggpl t Parm

Eggplant:

2 large eggs, lightly beaten

1 tablespoon water

2 cups whole-wheat panko (Japanese breadcrumbs)

1⁄4 cup grated fresh Parmigiano-Reggiano cheese

2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices

Cooking spray

Filling:

1⁄2 cup torn fresh basil

1⁄4 cup grated fresh Parmigiano-Reggiano cheese

1⁄2 teaspoon crushed red pepper

11⁄2 teaspoons minced garlic

1⁄4 teaspoon salt

1 (16-ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining ingredients:

1 (24-ounce) jar premium pasta sauce

1⁄4 teaspoon salt

8 ounces thinly sliced mozzarella cheese

3⁄4 cup (3 ounces) finely grated fontina cheese

Preheat oven to 375°F. › To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. › Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. › Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking o excess. › Place eggplant 1 inch apart on baking sheets coated with cooking spray. › Bake at 375°F for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes. › To make filling, combine basil and next 6 ingredients (through egg).

› To assemble, spoon 1/2 cup pasta sauce in bottom of a 13x9-inch glass baking dish coated with cooking spray. › Layer half of eggplant slices over pasta sauce. › Sprinkle eggplant with 1/8 teaspoon salt. › Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. › Repeat layers once, ending with about 1 cup pasta sauce. › Cover tightly with aluminum foil coated with cooking spray. › Bake at 375°F for 35 minutes. › Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. › Bake at 375°F for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

MAKING HEALTHIER MEAT CHOICES IS THE FIRST STEP TO A HEALTHIER LIFESTYLE .

By Cynthia McFarland

AMERICA IS A NATION OF MEAT EATERS

In 2015, beef consumption alone was 24.8 billion pounds. In 2016, the average American consumed 110 pounds of red meat, 73.6 pounds of poultry, 16.1 pounds of fish and shellfish, and 32.7 pounds of eggs.

But wait, is anything really wrong with that? Didn’t folks back in pioneer days eat plenty of meat—even bacon and lard—on a regular basis?

The meat our ancestors ate was a far cry from what the average American consumes in the 21st century. They ate wild game and animals they raised themselves—or that was raised on local farms—with nary a growth steroid or artificial hormone to be found. (They also spent much of the day in hard labor; no one made a living sitting at the computer back then.)

DRUGS & FOOD ANIMALS

Beginning in the 1950s, the Food and Drug Administration (FDA) has approved various steroid hormone drugs for beef cattle and sheep (not poultry, pigs, dairy cows or veal calves) to increase growth rate and the e ciency of feed conversion. Among these drugs are natural estrogen, progesterone, testosterone and synthetic versions of these hormones.

Typically in the form of pellet implants, these steroid hormone drugs are placed under the skin of the animal’s ear and dissolve over time. (FYI, ears are not part of the human food chain.)

“The USDA and FDA uphold that the approved hormones have no physiological significance for humans. Hormones are used to speed up growth and development of the animal to yield a

cheaper product, which is one reason why hormone- and antibiotic-free animals are more expensive to breed, rear and bring to market,” notes Amy Freeman, RDN, LDN, CDE, a nutritionist and certified diabetes educator who works at Ocala Health’s Senior Wellness Community Center. She is also an American Council on Exercise Certified Health Coach (ACE-HC).

According to the FDA, all approved steroid implant products have a “zero-day withdrawal,” meaning meat from treated animals is considered safe for human consumption at any time after treatment.

Our friends across the pond aren’t so accepting of such drug use in food animals. The European Commission prohibits the supplemental use of hormones and prohibits importation of animals treated with growth-promoting hormones.

“The European Food Safety Authority banned the use of the six hormones

approved in the USA in 1989,” says Freeman. “In 2007, the European Food Safety Authority concluded that there is evidence linking hormoneexposed livestock—in this case beef—and cancer in humans who consume them. Their published statement asserts, ‘At present, epidemiological data provides convincing evidence for an association between the amount of red meat consumed and certain forms of hormone-dependent cancers. Whether hormone residues in meat contribute to this risk is currently unknown.’”

This past summer, after testing of edible tissue samples collected by the U.S. Department of Agriculture (USDA), the FDA alerted a beef cow-calf operation in Nebraska that one of their cows had more than 8,000 percent the legally allowed amount of a standarduse antibiotic.

“If the livestock industry is this lax in using drugs in their livestock, how lax are they in using other livestock drugs, such

“IN 2007, THE EUROPEAN FOOD SAFETY AUTHORITY CONCLUDED THAT THERE IS EVIDENCE LINKING HORMONEEXPOSED LIVESTOCK IN THIS CASE BEEF AND CANCER IN HUMANS WHO CONSUME THEM.”

-AMY FREEMAN, RDN, LDN, CDE

as hormones?” asks Freeman. “These are the operations that the FDA and USDA catch. My concern is the numerous other suppliers that the FDA and USDA do not catch.”

There’s a simple way to be certain you’re eating meat with no hormone residue. When shopping, look for meat that is USDA Organic certifi ed, which cannot contain any antibiotics, artifi cial hormones or artifi cial chemicals.

Even if not for health reasons, Freeman encourages consumers to purchase meat that bears the Certified Humane® label to ensure animals do not su er in the process of contributing to the food chain. This label means the animals have been raised with ample space, shelter from the elements and gentle handling so their stress level is low to zero. They have fresh water and healthy diets, with no added antibiotics

or hormones. They are not confined to cages, crates or tie stalls, so they spend every day of their lives participating in natural behaviors (think cattle on pasture, pigs rooting in the dirt, chickens scratching and pecking, flapping their wings and moving about freely).

Freeman notes two additional certifications that are verified by independent audits rather than the U.S. government are American Grassfed Certified (animals eat 100 percent forage for their lifetime, are raised on pasture and not confined and were never treated with hormones or antibiotics) and Animal Welfare Approved (animals required to be raised on pasture or range with the most comprehensive standards for high welfare farming).

Becoming more mindful about your meat choices is the first step to healthier eating. You don’t have to give up meat altogether, although some

people come to that decision for health, moral and ethical reasons. It’s possible to still include meat in your diet and eat healthy, so let’s look at ways to do just that.

WATCH PORTION SIZES

If you’ve eaten in a restaurant in the last decade, you’ve noticed that portion sizes are larger than ever—and that definitely includes meat.

That tantalizing 10-ounce filet mignon at your favorite steak house might seduce you with its sizzle, aroma and flavor, but it’s over three times the serving size recommended by the American Heart Association (AHA).

To put it in perspective, picture a deck of cards or a computer mouse. That’s the amount of cooked meat—three ounces—you should consume as one serving. (For a visual image, one serving is about 3x3 inches and just 1/4-inch thick.) If

you’re eating chicken, it’s half a chicken breast or one chicken leg and thigh (minus the skin).

For many Americans, a meal isn’t a meal without meat, but animal protein should make up no more than onethird (preferably less) of any given meal.

“I use the American Institute of Cancer Research (AICR) recommendations, which call for limiting animal-based protein foods (meat, fish, seafood or poultry) to onethird of the dinner plate,” says Freeman, adding that the remaining two-thirds of the plate should contain vegetables, fruits, whole grains or beans.

The AHA and the AICR advise limiting meat, chicken and fish to under six ounces per day. To increase the amount of healthy fat and omega-3 fatty acids, they recommend eating fish such as salmon, trout or herring twice a week.

CUT BACK ON RED

Research reveals that consuming more than 18 ounces of red meat per week raises your risk of colorectal cancers. According to the AICR, compounds in red meat have been shown to damage the lining of the gut and may promote cancer. Cancercausing compounds can also

YOU CAN HAVE YOUR RED MEAT NATURALLY LEAN BY OPTING FOR WAGYU BEEF, WHICH ALSO CONTAINS A HIGH PERCENTAGE OF MONOUNSATURATED FAT.

be produced when you cook red meat at high temperatures.

Beef, pork and lamb are red meats. (Yes, despite a successful national advertising campaign—remember “the other white meat?”— nutritionists and researchers still consider pork red meat.)

You don’t have to sign o on red meat completely. Just don’t exceed 18 ounces max per week. When shopping, choose lean cuts, such as “choice” and “select.” Trim visible fat before cooking.

Another option is to choose grass-fed beef, which has less total fat, lower cholesterol and fewer calories than feed-lot raised beef. It’s also higher in beneficial omega-3 fatty acids and higher in conjugated linoleic acid, which has anticancer properties.

Or you can have your red meat naturally lean by opting for Wagyu beef, which also contains a high percentage of monounsaturated (good) fat.

STEP AWAY FROM THAT HOT DOG

According to the National Institutes of Health, 22 percent of meat consumed in the United States is processed, which refers to meat that is preserved by smoking, salting, fermenting or the addition of chemicals, and includes bacon, sausage, deli and luncheon meats, and, of course, hot dogs.

In 2015, the World Health Organization (WHO) classified processed meat as a human carcinogen, citing “su cient evidence” (more than 800 studies) linking processed meats to colorectal cancer, and noted associations with stomach, prostate and pancreatic cancers.

Colorectal cancer is one of the most common cancers, but you can easily lower your risk because studies prove that diet plays a major role in whether

you’ll get this type of cancer.

“It is estimated that over half of the cases of colorectal cancer per year (impacting 63,700 people) could be prevented if most Americans would adapt a lifestyle that included limited meats and processed meats,” observes Freeman. She notes that research by AICR shows that processed meat regularly consumed over a number of years increases the risk of both stomach cancer and colorectal cancer. Smoked and charred meat is also associated with a higher risk of stomach cancer.

Does that mean you must forever banish hot dogs from your summer cookouts? No. Just avoid eating processed meats and charred meats on a regular basis, saving them for special occasions only.

Research also shows that risk of colorectal cancer is lowered when you’re physically active, eat more fiber and

consume more whole grains. Just eating three servings a day of whole grains was shown to lower the risk of colorectal cancer by 17 percent. (Brown rice with that hot dog, anyone?)

Additional methods of reducing cancer risk include eating more fish and food high in vitamin C, maintaining a healthy weight, stopping smoking and limiting alcohol use.

came up with the idea of “Meatless Mondays,” not for health reasons but to save resources. The practice was resurrected in the early 21st century with the idea of improving human health, while reducing the carbon footprint and conserving natural resources required to raise food animals for human consumption.

You don’t have to choose Mondays to skip meat. Pick any day that works for you and your family. For recipe ideas and reasons to go meatless one day of the week, check out meatlessmonday.com

PICK A DAY & GO MEATLESS

During World Wars I and II, the U.S. government

If you’re weighing the decision to give up meat entirely, Freeman suggests seeking guidance from an experienced registered dietician who can assist you in making informed choices to obtain optimum health using a plant-based diet.

Florida Grown Florida Grown

By Cynthia McFarland

Photography by John Jernigan

How to know if you’re really eating fresh and local.

It’s a glorious spring weekend and you’re o to the farmers market to stock up on a week’s worth of fresh veggies and fruit. Or you’re stopping by the neighborhood produce stand to grab some tomatoes for your dinner salad.

As you select from displays of perfectly ripe vegetables and plump fruit, you naturally assume they were all grown nearby. After all, you live in Florida, a state that accounts for nearly half the total citrus production in the entire country and annually produces over 1.5 billion pounds of tomatoes alone.

The truth is, some of the items you’re taking home were probably grown locally, but others could just as easily have been grown in another state—or even Mexico. For example, if you’re buying blueberries in January or spinach in September, odds are extremely high they weren’t grown in Florida. Another good example is cold-weather crops like broccoli and cauliflower, which have a limited growing season in Florida.

That’s not to say what you’re buying won’t taste good, but if you’re serious about eating healthier and buying fresh and local, it’s time to learn about seasonal availability.

One way to verify that what you’re buying is indeed grown in the Sunshine State is to look for a label.

“To ensure produce is fresh and Florida-grown, consumers should look for the “Fresh From Florida” label on fruits and vegetables,” says S. Kinley Tuten of the Florida Department of Agriculture and Consumer Services. “Our Fresh From Florida program connects retailers in more than 26 countries with producers throughout Florida.”

Your local small farmer may or may not sell produce with a “Fresh From Florida” label, but it’s totally appropriate to ask where it was grown.

Getting Savvy About Seasons

It all starts with understanding that you can’t always get everything you want if your goal is to buy strictly locally grown.

“The struggle with consumerism is that local produce is sized up against that of the big box grocery stores, which doesn’t teach people the concept of seasonality,” notes Laura McCormick, owner of the Florida Local Exchange and a local farming expert.

She says it comes down to knowing your producer/ farmer and where your food is coming from.

“People don’t ask enough questions. When you go to a farmers market and see a table full of produce, ask the seller what they grew,” Laura suggests. “Most farmers are very honest and willing to educate consumers. You can also ask to visit their farm. Ninety-nine percent of the time, farmers who grow their own are thrilled to show people their farm. If you ask a producer if you can come

out and they say ‘no,’ there’s a very good chance they’re not growing what they’re selling.”

Of course, there’s no crime in selling fresh produce you didn’t grow yourself. Most farmers will gladly tell you which items they grew and which they bought from the market in Tampa or Georgia.

“Tampa has one of the largest produce and fruit markets, and the items can come from anywhere,” says Laura. “Savvy people can still find local products from that big market, but you have to know who to talk to.”

So, if the farmer tells you he grew the bulk of the items, but got the radishes, carrots and avocadoes at the market, you can at least make an informed decision about buying.

As Laura points out, buying at a farmers market or produce stand allows you to support local farmers as opposed to corporate commercial producers, even if those local farmers didn’t grow everything themselves.

One powerful reason to support local growers is that, in doing so, you’re helping support sustainable farming practices, and what’s good for the earth is good for all of us.

There’s a big di erence between food that is commercially raised and grown, and food that is produced by small farming programs.

“Commercially grown produce, even if it’s local, is probably still subject to commercial programs, which includes spraying the fields and growing the same crops in the same ground over and over, a process known as monoculture, which depletes the nutrients in the soil and causes resistance to bugs and pests that are harmful to crop production,” Laura notes.

To ensure produce is fresh and Florida-grown, consumers should look for the “Fresh From Florida” label on fruits and vegetables.

“Monoculture in food production is just growing one same variety or raising a singular breed instead of many heritage crops and breeds. Bananas and commercially raised pork and chicken are good examples of that. If you go to the store, you’ll notice there are many types of apples to choose from but only one Chiquita Banana.”

Small farmers often use local seed banks where they can buy heirloom seeds. This not only preserves heritage and tradition, but it makes the food supply more hardy and less susceptible to crop disease.

Showing Soil Some Love

Another reason to support your local small farmer is that he or she uses sustainable farming practices, such as rotating crops, resting fields for a period of time and planting “cover crops,” which are then tilled into the ground to enrich the soil and replenish it.

When Bob and Karen King established their Mt. Citra Farm in Citra, Florida, they knew what they were looking for. They came from farming communities in Illinois and also had an organic grocery store there before moving to Marion County and buying their 6-acre farm in 2014.

“Having lived the lifestyle of eating organic produce, it was a natural progression to have our own farm and grow it,” says Karen.

The Kings intentionally bought land that sat higher than their neighbors’ in order

to avoid any run-o from surrounding properties.

“When we see the freshly tilled ground, it always makes us realize just how lucky we are to have found this property among all of the sandy soil that so many other local growers have to work with,” says Karen. “In addition to rotating our livestock to fertilize the ground where we will be growing during the upcoming growing season and using composted chicken manure from our farm, along with composted mulch, we also use ‘green manure,’ which consists of composted leaves, weeds and vegetables from our land. We use cover crops that we plant and then till into the ground to break down and amend the soil before planting.”

“This is our land, and our water comes from underneath it, so what you put on the land goes into your water.”

—Karen King

Bob King Karen King with Oskar Kempe

The Kings use no herbicides or pesticides on their farm.

“This is our land, and our water comes from underneath it, so what you put on the land goes into your water,” says Karen. “That’s why we moved to the farm: to have clean water and clean food.”

In addition to growing produce with heirloom seeds, the Kings also raise heritage pork for the restaurant Nineteen61 in Lakeland and pasture-raised meat chickens. They grow about 100 to 125 chickens at a time and feed them U.S.-grown organic grains.

Karen says the ideal way to see for yourself that the produce you’re buying really was grown locally is to visit the farm in person. Customers

come directly to Mt. Citra Farm to buy from the farm store, which is open two days a week, and by appointment, or they can order o the website and Karen delivers orders to downtown Ocala.

Keeping It Organic

Tom and Jill Jenkins didn’t have a lifelong dream of becoming organic farmers, but now that they are, there’s no doubt they’re doing exactly what they were meant to do.

Originally from upstate New York, the couple moved to the Florida Keys in 2004 and were living the saltwater life. Although they didn’t have health issues, they were inspired to start eating good food. Tom set up a hydroponic

system since the coral rock of the Keys wasn’t useful for gardening.

“We grew for ourselves and shared with our friends,” recalls Jill. “When one of them said, ‘I haven’t had a tomato that tasted like this since I was a kid,’ that got us thinking. People don’t know what food is supposed to taste like, let alone the health benefits of it. That was a turning point. The food system in the United States is very broken, so we started thinking, ‘what can we do to fix it?’”

While visiting Jill’s aunt who lived in The Villages, they were introduced to the Summerfield area and were amazed that Florida could have seasons. Tom, an information technology specialist in his “past” life, wanted to be part of a small family farm helping feed their local community. He and Jill began looking for property and found a farm to lease and decided to go through the paperworkintense process of becoming USDA Organic certified. And in 2013, Lonjevity Farms was born. (Why the “j”? “We’re Jenkins,” laughs Jill.)

On their 30 acres, Tom and Jill focus on growing a wide variety of organic vegetables, but they have recently expanded to include some meat animals (chickens, turkeys, pigs and grass-fed beef), all of which are fed organically.

“Tommy is the brain of the farm; I’m the social one and the face of the farm,” says Jill. “Hearing how food has changed people’s lives is what keeps us going every day. I talk to people and hear their stories and the struggles they’ve gone through with cancer and other illnesses, and their doctors recommend they eat organic food.”

The Jenkins are dedicated to producing healthy, nutrient-dense food by combining modern technology with proven farming principles that were used before corporate industrial farming took over the production of America’s food.

Lonjevity Farms sells to area stores such as Fresh Market, Earth Fare, as well as supplying their produce to a number of restaurants. Their produce is also available at the farmers market on their own farm.

If you see Jill out delivering their produce, she’ll likely be wearing one of her T-shirts that proclaims, “Know your farmer, know your food.”

Tom’s favorite shirt asks a simple question: “Who’s your farmer?”

“People have their accountant and lawyer on speed dial, but they don’t know their farmer, and you rely on them to eat every day,” says Jill.

LEARN MORE

lonjevityfarms.com

mtcitrafarm.com

floridalocalexchange.com

FreshFromFlorida.com.

“Hearing how food has changed people’s lives is what keeps us going every day.”

—Jill Jenkins

Jill and Tom Jenkins

at’s in eason?

January

avocado

bell pepper

broccoli

cabbage

carambola

cauliflower

celery

eggplant

grapefruit

guava

lettuce

mushroom

orange

passion fruit

peanut

radish

snap bean

squash

strawberry

sweet corn

tangerine

tomato

February

bell pepper

broccoli

cabbage

carambola

cauliflower

celery

eggplant

grapefruit

guava

lettuce

mushroom

orange

papaya

peanut

potato

radish

snap bean

squash

strawberry

sweet corn

tangerine

tomato

March

bell pepper

broccoli

cabbage

carambola

cauliflower

celery

cucumber

eggplant

grapefruit

guava

lettuce

mushroom

orange

papaya

peanut

potato

radish

snap bean

squash

spinach

strawberry

sweet corn

tangerine

tomato

April

bell pepper

blueberry

cabbage

cantaloupe

carambola

carrot

cauliflower

celery

cucumber

eggplant

grapefruit

guava

lettuce

mushroom

orange

papaya

peach

peanut

potato

radish

May

bell pepper

blueberry

cabbage

cantaloupe

carrot

celery

cucumber

eggplant

grapefruit

guava

mango

mushroom

orange

papaya

peach

peanut

potato

radish

snap bean

squash

June

avocado

cantaloupe

eggplant

guava

lychee

mango

mushroom

orange

papaya

passion fruit

peanut

potato

sweet corn

tomato

watermelon

July

avocado

carambola

August

avocado

carambola

guava

longan

mango

mushroom

passion fruit

peanut

September

avocado

carambola

grapefruit

guava

mushroom

orange

peanut

tangerine

October

avocado

carambola

cucumber

November

avocado

bell pepper

carambola

cucumber

eggplant

grapefruit

guava

mushroom

orange

passion fruit

peanut

radish

snap bean

squash

sweet corn

tangerine

tomato

December

avocado

bell pepper

cabbage

carambola

cauliflower

celery

cucumber

eggplant

grapefruit

guava

lettuce

mushroom

orange

passion fruit

mushroom

passion fruit

watermelon

grapefruit

guava

mushroom

orange

peanut

squash

sweet corn

tangerine

tomato

radish

snap bean

squash

strawberry

sweet corn

tangerine

tomato

strawberry

sweet corn

tangerine

tomato

watermelon

Chart courtesy of the Florida Department of Agriculture and Consumer Services. Used with

Check out this list to see what’s in season this month.

money talks

Babysitting, mowing the lawn, searching the couch cushions— for the first time, your teenager is beginning to realize the value of money. Teaching your child good financial habits now will benefit them well into the future. Here are some ways to help them hold onto their pennies.

Create a budget. The budget you create will be based on a fictional scenario of income and living expenses. Have them establish a weekly budget based on those factors. Eventually, they will learn to budget their own earnings.

Start saving. Take your child to the bank to open a savings account if they don’t already have one. If they do, encourage them to begin making their own routine deposits.

Lead by example. The best way to teach your child about saving money is to save money yourself. Curb some of your frivolous spending.

no debt about it

If you are neck-deep in debt, you may consider filing for bankruptcy. If this is the case, you’ll want someone to look out for your best interests.

Think of bankruptcy in Monopoly terms: You’ve run out of money and can’t pay your loans. It’s the act of legally declaring that you’re unable to pay your outstanding debts. It allows individuals and businesses to have most or all of their debts discharged (wiped clean) or reorganized.

There are multiple types of bankruptcies, with Chapters 7, 11 and 13 being the most common. Individuals usually file for Chapter 7, a process that typically takes four to six months from the time you file until the time most of your debt is completely discharged and does not usually include a repayment plan. Chapters 11 and 13 bankruptcies typically

›

By Melissa Peterson

take longer—a process spanning two to three years. Chapter 11 bankruptcy usually involves a corporation and requires the business repay creditors overtime. Individual debtors who make too much money for a Chapter 7 case must file for a Chapter 13, which reorganizes debt and requires individuals to pay back at least a portion of the debt.

In any instance, patience is key when fi ling for bankruptcy. A bankruptcy attorney can help make the process smoother. Here’s how.

you’ll get lots of advice.

A bankruptcy attorney should provide you with advice on which type of bankruptcy you should file, the

details of how the process will work and information on how to make filing for bankruptcy easier and risks to look out for. You’ll be required to sign a contract with the attorney, and all of the services you will receive should be outlined within the contract.

they know their stuff.

Your attorney will know how to proceed in all aspects of the bankruptcy process. You can trust him or her to have the experience necessary to know bankruptcy laws and be able to apply them to your case. There’s a lot of forms to complete when fi ling for bankruptcy. Your attorney is responsible for making sure those forms are

YOU WON’T GO IT ALONE.

Your attorney will represent you in court. He or she will inform you of court dates when you need to appear or will represent the case on your behalf in instances when you do not need to physically attend. You can rest assured that you will not have to go into any intimidating meetings without representation.

completed properly and fi led on time. You can trust that your attorney will have your back and not let details fall through the cracks.

For more information on bankruptcy and laws specific to your chapter, visit uscourts.gov.

Source: debt.org, thebalance.com, uscourts.gov, nolo.com

Piccin & Glynn is a personal injury and wrongful death law firm with roots in Ocala since 1974. It is recognized as a Preeminent Law Firm with the highest rating for legal abilities, conduct, ethics, reliability and diligence.

John Piccin graduated from Villanova University and The University of Michigan Law School. His daughter, Katherine (Katie) Glynn, graduated from Eckerd College and St. Thomas University School of Law.

John and Katie handle all types of crashes— motor vehicle, trucking, motorcycle, bicycle, boating and aircraft. Other practice areas include medical and professional malpractice, product and premises liability and insurance disputes, particularly insurance company “bad faith.”

If you want lawyers who will passionately work to pursue your legal rights following a tragedy or significant financial loss, give John or Katie a call.

On February 27, 2017, a Marion County jury returned a record-breaking $52,000,000 verdict for our clients who were devastated in a highspeed, rear-end collision.

battle of the insurances

Term life insurance and whole life insurance both o er invaluable protection for the insured and their families.

Purchasing life insurance is a hefty decision. Whether it be term life or whole life insurance, the policyholder should carefully weigh out their budget, as well as the financial needs of their chosen beneficiaries.

TERM LIFE

Term life insurance is not a permanent insurance plan. Typically, the lifespan of this policy can range from 10 to 30 years and is set in place to financially assist your dependents in case you die prematurely. If you pass while the

plan is active, your beneficiaries will receive the payout. If the plan expires, the recipients will not receive the disbursement.

When you shop for term life, select a payout that will support your beneficiaries if you are no longer able to do so. This supplemental income will assist your beneficiaries in covering expenses that you would typically pay until they are able to get on their feet again.

WHOLE LIFE

Unlike term insurance, whole life is designed to remain

e ective regardless of health conditions or time of death. After you have been approved for coverage, your policy cannot be terminated unless you fail to pay your premiums. Whole life policyholders can also expect benefits, including guaranteed cash value accumulation, earned dividends and easy access to loans and partial surrenders.

The cash value accumulated by whole life can be used via policy loan for college tuition, a down payment on a home or for

early retirement income. This advantage is not available with term life insurance.

MAKING YOUR DECISION

The conclusion? Carefully review the pros and cons of both plans before making your final decision. If you are looking for a cheaper premium and prefer to invest your money into a savings account for the future, term insurance is a viable option. If you are searching for a long-term investment that will not expire, a whole life policy might be right for you.

Here’s to deciding which policy is right for you.

›

By Laurel Gillum

pay yourself first

Ironically, one of the most important elements of personal finance is one many do not utilize. Whether you are selfemployed or work for others, paying yourself first is key to smart financial planning.

One e ective approach to the pay-yourself-first method is to treat your savings account just like you would a regular bill. Upon receiving your next

paycheck, make a generous donation into your savings account. Do this every month, just as you would a water or electric bill.

The reason behind this method? Instead of merely wanting to save, you realize that you need to save in order to establish an emergency fund, save for your child’s education or live a comfortable retirement.

What if you live paycheck to paycheck? It is unlikely that one extra bill will cause you to run out of money. If this is the case, money experts have found a way around it. This may include cutting some unnecessary spending, like cable TV or your daily co ee run. After you pay yourself, chances are, you will find a way to pay your other bills.

HERE ARE FIVE WAYS TO CUT BACK THIS MONTH. WHAT SHOULD YOU DO WITH THE EXTRA CASH? PAY YOURSELF FIRST!

1. Clip coupons and compare prices at different retailers before you go shopping.

2. Pack your lunch instead of eating out. Not only will this save you money, but it’s likely healthier, too!

3. Cancel email subscriptions to sale alerts. You probably don’t need another pair of jeans—even if they are buy one get one half off.

4. Buy things used. One man’s trash is another man’s treasure, right?

5. Call your provider and switch to a cheaper home phone, cable or internet plan. If possible, consider cancelling these services completely.

SAVE, SAVE, SAVE

If you find that cash tends to burn a hole in your pocket, here are some more ways you can pay yourself first.

Pay into a retirement account. Most employers will give employees the option to set aside a specific amount from their paycheck each week to be deposited directly into a 401(k) retirement savings plan. Some employers may even match the amount you save. That’s a win-win.

Purchase whole life insurance. This type of insurance accumulates cash value as policy holders pay into it.

Pay o debts. Most credit cards accumulate interest over time. It’s in your best interest to pay o all credit cards as soon as possible.

“Pay yourself first” is the notion that people should routinely put money into savings before spending it on anything else.

›

By Laurel Gillum

Progress is possible.

Progress is possible.

We know discussing financial strategies and choosing insurance may not be your favorite thing to do. But making choices now can help you - and your family - confidence in your future. So you can get back the things you love doing. No matter what your financial goals are, here to help. Let’s get started today.

We know discussing financial strategies and choosing insurance not be your favorite thing to do. But making choices now can you - and your family - confidence in your future. So you can the things you love doing. No matter what your financial goals here to help. Let’s get started today.

We know discussing financial strategies and choosing insurance may not be your favorite thing to do. But making choices now can help give you - and your family - confidence in your future. So you can get back to the things you love doing. No matter what your financial goals are, I’m here to help. Let’s get started today.

Diana Williams

Senior Financial Services Representative

We know discussing financial strategies and choosing insurance may not be your favorite thing to do. But making choices now can help give you - and your family - confidence in your future. So you can get back to the things you love doing. No matter what your financial goals are, I’m here to help. Let’s get started today.

Registered Representative Investment Advisor Representative 50 SE 16th Avenue | Ocala, FL 34471 352-629-6556 | williams.diana@princor.com

Principal Securities

Diana Williams

Senior Financial Services Representative

Principal Securities Registered Representative Investment Advisor Representative 50 SE 16th Avenue | Ocala, FL 34471 352-629-6556 | williams.diana@princor.com

AD3139 | t160812033c

©2016. Principal Financial Services, Inc. Principal, Principal and symbol design are and service marks of Principal Financial Services, Inc., a member of the Principal Financial Insurance products issued by Principal National Life Insurance Co. (except in NY), Insurance Co. Securities and advisory products offered through Principal Securities, member SIPC. Principal National, Principal Life, and Principal Securities, Inc. are members Financial Group®, Des Moines, IA 50392. AD3139 | t160812033c

SIPC. Principal National, Principal Life, and Principal Securities, Inc.

Principal Financial Group®, Des Moines, IA 50392. AD3139 | t160812033c

©2016. Principal Financial Services, Inc. Principal, Principal and symbol design are registered trademarks and service marks of Principal Financial Services, Inc., a member of the Principal Financial Group® Insurance products issued by Principal National Life Insurance Co. (except in NY), Principal Life Insurance Co. Securities and advisory products offered through Principal Securities, Inc., 800/247-1737, member SIPC. Principal National, Principal Life, and Principal Securities, Inc. are members of Principal Financial Group®, Des Moines, IA 50392. AD3139 | t160812033c

©2016. Principal Financial Services, Inc. Principal, Principal and symbol design are registered trademarks and service marks of Principal Financial Services, Inc., a member of the Principal Financial Group®. Insurance products issued by Principal National Life Insurance Co. (except in NY), Principal Life Insurance Co. Securities and advisory products o ered through Principal Securities, Inc., 800/247-1737, member

are members of

Friday, May 4th

7 PM • HILTON OCALA

EXCITING CASINO GAMES

• Featuring Texas Hold ’Em, Roulette, Craps, Blackjack & Slot-Style Games!

• Use your winnings to bid on fabulous prizes!

Contact Jessica Gilbert at 352.387.3474 to learn more about the event, or to become a sponsor.

Proceeds Benefit:

Presents:

Enjoy a fun-filled evening of casino action benefiting abused and neglected children in our community!

T ickets are regularly priced $99. Get a spectacular discount rate of 2 tickets for $150 (through April 15th) at KCIcasino.eventbrite.com.

SPECIAL ROOM RATES!

Stay at Hilton Ocala for $149 during this event!

— Call 352.854.1400 and mention Casino Royale

Bring your day-glo and enjoy 80s musical entertainment with Stevie G !

SPONSORED BY:

status update

According to the American Academy of Pediatrics, scrolling through social media may be detrimental to the average person’s well-being. Surprised? We’re not! Widely popular among young adults and adults alike, social media has been linked to greater feelings of social isolation. These emotions can escalate quickly if we are constantly refreshing posts, feeling like we are either better or worse o than our “friends.” This negative attitude often leads to jealousy or envy—neither of which positively a ects our mental health. Our resolution? Real friends are better than virtual friends. Spend a night out on the town with your gal pals, or take on a hike with the guys—no social media allowed.

Get involved.

go green

Earth Day is April 22, and while you should be kind to the planet every day, this is a day to show appreciation and implement habits that will benefit everyone.

› By Laurel Gillum

ONE MILLION STARTS WITH ONE—HERE ARE 10 SIMPLE WAYS YOU CAN MAKE A DIFFERENCE.

2

Ride your bicycle. The fewer cars on the road, the healthier our atmosphere will be. Walk, ride your bike or carpool when possible.

Go outside. Although Netflix sounds intriguing, take advantage of Florida’s beautiful weather and go outside. Go to the park and swing, find a spot to have a picnic with friends or spread out a blanket and watch the clouds roll by.

1 10

There are numerous festivals, organized cleanups and walks to participate in close to Earth Day. Check out earthday.org for a list of events happening in your area. Don’t forget to spread the word.

Buy local. Food you find in the grocery store travels an average 1,500 miles before it reaches you. That sure equals up to a lot of fossil fuel consumption and carbon emissions! Instead, check out a roadside produce stand, a local farm or the farmers market.

3

Plant a tree. Trees clean the air and give o muchneeded oxygen. So why not plant a new tree in your yard? Another option is to plant your own fruit and veggie patch. If the majority of people did this, it would help reduce the amount of fossil fuel emissions by not having to transport as much food to stores.

5 6 4 7 8 9

Say “no” to plastic. Americans use an estimated 100 billion plastic bags every year. Be a part of the movement and buy some cute reusable bags for your next grocery store trip. No doubt you’ll be the most stylish and eco-friendly shopper in sight.

Conserve water.

Whether brushing your teeth or flossing, turn the water o when not in use. Shorten your showers, too. Try setting a timer!

Be thrifty. Donate your old clothes to a local shelter or consignment shop. Recycling unwanted clothing not only reduces landfill waste, it also lessens the demand for resources that are needed to produce new clothing.

Start recycling. Many of us recycle at home these days, but do you recycle while at work? If your job doesn’t recycle, consider speaking with your boss about starting a recycling program or, at the very least, bring your recyclable materials home with you instead of tossing them in the trash. Also, ditch the plastic water bottles while at work. Invest in a reusable water bottle to keep you hydrated throughout the day.

Sources:realsimple.com, teenvogue.com

run for the springs

One step at a time. It’s good advice for running a race. But to the organizers of the Run for the Springs 5K, a community and corporate running event being held here in Marion County, it means much more.

› By Sean Trapani › Photos by Richard Rossetto

Some of our area’s water resources need help. The Run for the Springs 5K represents a positive step people can take to help make a di erence.

The run, which will be held on April 14, is an event designed to bring the community together and help spread awareness of both the beauty of and the immediate risks to our local water system. The event was created by the Marion County O ce of the County Engineer Storm Water Management Program, a group of people who not only care for the water we drink but also one of the most precious sources of water in the world.

a storied spring

The most famous water source that the run’s organizers aim to protect is Silver Springs, the largest artesian spring in the world. Unfortunately, Silver Springs (and Rainbow

Springs) are categorized by water management experts as “impaired.” This means they are being polluted with contaminates such as nitrates (the stu we find in fertilizers).

In some areas of our springs, the nitrate levels are over seven times higher than what they should safely be. But other concerns include “flow,” which is the amount of water that passes through the springs. Back in the 1930s, the flow rate was about 30 percent more than it is today.

get active

Starting at the McPherson Government Complex, the Run for the Springs 5K is, at its simplest form, a 5K road race. But it’s not a solo event. Instead, participants will work as part of a team, collaborating with friends, family and co-workers.

For those who don’t run, there will be an arts and crafts

how to help now

“Our natural springs, lakes and rivers make Marion County a beautifully unique place to live, work and play,” says Gail Mowry, a professional engineer who works for Marion County. “Because we use this same water for drinking and other daily activities, we all play a role in keeping our water clean.”

Here are a few tips from Mowry for people who want to help:

› Reduce nitrate levels.

› Fertilize only if absolutely necessary.

› Don’t fertilize right before a rain storm. (It will just wash the nitrates down into the aquifer and then into the springs.)

› Use the right amount of fertilizer. Visit bewisewhenyoufertilize.com to help figure out the proper amount of fertilizer to use.

› If you have a septic system, have it inspected and pumped out every four or five years.

› Consider hooking up to a sanitary sewer, which is an excellent way to send your home’s wastewater to a facility that can treat nitrogen more e ectively.

area and a bounce house for the kids. (In fact, the race organizers have partnered with the Marion County Parks and Recreation Department to expand the children’s area this year, o ering more space and activities for the kids.)

Everyone who attends will experience a variety of

septic systems, which, if left to disrepair, can be a significant pollutant to our springs.

If your company or group would like to participate in the Run for the Springs 5K or learn more about corporate sponsorships, visit the Marion County website (MarionCountyFL.org) and enter “Run for the Springs 5K” into the search bar at the top right of the page. To learn more about the natural springs in our community and how to help, visit FloridaSprings.org.

Whether one participates in the run, becomes an advocate for our local springs or simply decides to make better choices in their water usage, there are many ways for everyone to help. After all, in running races or saving natural treasures, every positive step makes a di erence.

increasing spring flow

Some of the reduced flow in the springs is related to drought. But the amount of water individuals and businesses use also has a great impact. Some simple things people can do right now include:

› Turn o the faucet when brushing your teeth.

› Update internal plumbing to water-e cient fixtures, such as converting old toilets to new, low-flow toilets.

› Purchase water and energye cient appliances.

› Equip your irrigation system with a working soil sensor. The sensor can detect when the soil is moist and keep the system from turning on.

enrichment and educational opportunities to learn more about our natural springs. Plus, all proceeds from the event will be used to help people here at home in Marion County, primarily in the form of assistance to people wanting to inspect and repair their

› Don’t irrigate when it is raining.

Learn more › RUN FOR THE SPRINGS 5K › April 14 ›

McPherson Government Complex

› Day-of-race registration and packet pickup begins at 7:15am, race begins at 8am › $25 per runner › http://bit.ly/2oD5m7C

greener thumbs

If you struggle with keeping succulents alive (let alone your outdoor garden), you are in the majority. ›

By Laurel Gillum

Here are some top gardening apps to help you help your plants thrive.

leafsnap

Free, iOS

Is that

pretty tree a dogwood, a white birch or another variety? With Leafsnap, you simply take a photograph of a leaf against a white background and this electronic field guide will help you identify it.

garden manager: plant alarm

Free, Android

Using this app, you can set alarms for all your gardening needs, from watering and fertilizing to sowing and harvesting seeds. The plant photo log allows users to photograph and include notes about specific plants, and when adding a plant’s height and width, a handy-dandy graph will give you a broader overview of the size of your garden.

iscape landscape designs

Free, iOS

With the iScape app, you can create a digital model of your home’s front yard. Then, add your favorite plants to the landscape to get an idea of what the finished product will look like well before the digging begins.

diy garden ideas

Free, Android DIY Garden Ideas provides dozens of clever garden projects for you to recreate in your own home garden. Whether you’re interested in unique storage ideas or want to create handmade garden decor, this app can give you some valuable ideas.

gardenia

Free, iOS

This app provides users with helpful gardening-

oriented weather data based on location, including rain levels, humidity and temps. Manage your garden, schedule watering, weeding and pruning tasks, and browse a plant and flower database that features almost 100,000 varieties.

perennial match

$4.99, iOS

Build a garden and choose plants that work with your home’s sunlight levels and climate zone to ensure gardening success. You can even select plants based on their height preferences with the Perennial Match app. Just plug in your requirements, and you’ll find plants that thrive together.

garden compass: plant diseaseand

identifier

Free, iOS and Android

Why are your jade plant’s leaves curling? What are those white things all over your mint? Snap a photo and send it to the

dozens of experts associated with this app, and you’ll get a diagnosis and suggestions to cure the problem. You can also ask the experts to identify any plant you don’t recognize and utilize the digital care reminder.

gardentags

Free, iOS and Android

This popular gardening app is home to a large community of friendly gardeners who are quick to o er care advice, identification help and handy tips. You can keep a photographic journal of your garden and get reminders about pruning, too. You can also search the encyclopedia, see what’s popular and follow other gardeners when you find plants and gardens you really like.

Source: hgtv.com