THE VINE

“Bring ‘Em Back Alive” was the motto of the real Frank Buck, who collected exotic animals for zoos and circuses.

be open.

BY ROD MICHAEL (AKA “FRANK BUCK”)

We are all going about our lives with their daily routines, worries and joys. Some days are busier than others, bring more joys than others, but they all make up a chapter of our lives.

As we go through our daily routines, we should try to be more open to opportunities to meet new people, have new experiences, further our careers or interests, and try to see things from a different perspective. I am always looking for a chance to strike up a conversation at the grocery store. I have had some amazing conversations with the butcher, the checkout person, or that random person in aisle 3. We both laugh, share a thought, and walk away reflecting on the chance encounter with a stranger. On one such occasion while Joe the Butcher and I were talking up a storm, he said, “I didn’t know you were Frank Buck!”

At that moment he got my life’s story and the real Frank Buck’s as well. I can thank my grandfather; he gave me that nickname. Much like the real Frank Buck, I love being outside, I love to hunt, fish, travel and spend time with my dogs. I did not get to spend enough time with him, but what a storyteller he was. I guess it runs in the family. So there you have it, Frank Buck is Rod Michael. Or is it the other way around?

My wife and I love to go out to dinner and converse with our favorite waitress. We ask her how she is and exchange cooking and baking recipes. Many times, if not every time, we end up in a conversation about all kinds of things with the people sitting next to us. On one such occasion, I could not help but say something to a couple who was dining next to us. They were passing through town and just happened upon our favorite restaurant. The gentleman was having the same wine and entrée I was and the lady the same as my wife. As you can well imagine it didn’t take much for me to start up a conversation. In doing so we found that we had so much in common that we keep in touch to this day. The best part was to find out that we were all Vizsla owners.

As we go about writing each chapter please bring the best of you to all you do. If you love someone, please tell them. Smile as you walk the aisles of the grocery store. Don’t be afraid to open new doors or the door for someone else. Your current chapter does not have to be the number one best seller, but it must be a great read for all the people you touch in your life. Make them feel that the time you spent together was truly one of life’s greatest treasures. And hey, you just might strike up a conversation with Frank Buck (aka Rod Michael). n

Try a healthier spin on an American classic. This two-star-earning hearty chili features lean ground beef, onions, bell peppers, black beans, lots of spices and a secret ingredient — dark beer. This satisfying, savory recipe makes enough for eight!

simply healthy

from your Hannaford Dietitians

We’re committed to supporting your health and wellness goals. Our team of registered dietitians offer free nutritional services online and in-store. Visit hannaford.com/dietitians to learn more.

Cowboy Beef & Black Bean Chili

SERVES 8

Ingredients:

2 lbs. Hannaford Ground Beef (95% lean) 1 Tbsp. Vegetable oil 1 1/2 cups Onions, chopped 2 Tbsp. Garlic, minced 2 Yellow bell peppers, chopped 1 Jalapeño pepper, seeded, finely chopped 1/4 cup McCormick® Chili Powder 1 Tbsp. McCormick® Ground Cumin 1 tsp. McCormick® Ground Oregano 1 tsp. McCormick® Thyme Leaves 1/8 tsp. McCormick® Ground Cayenne Red Pepper 1 (28 oz.) can Crushed tomatoes, undrained 1 (14 1/2 oz.) can Chili diced tomatoes, undrained 1 (14 1/2 oz.) can Low sodium beef broth 12 oz. Dark beer 1/3 cup Tomato paste 2 (15 oz.) cans Low sodium black beans, rinsed and drained 2 medium Ripe Avocados from Mexico, peeled and cut into chunks

2 oz. 1 cup Cabot® Lite50 Sharp Cheddar, shredded Stonyfield® Organic 0% Fat Plain Greek Yogurt

Directions:

1. Brown ground beef in a large stockpot over medium heat (8 to 10 minutes). Using a slotted spoon, remove the beef from stockpot and set aside. Safely pour off drippings. 2. Heat oil in same stockpot over medium heat until shimmering. Add onions and garlic; cook until onions are tender (3 to 5 minutes). Add bell peppers and jalapeño and cook until tender (4 to 5 minutes). 3. Return beef to stockpot. Add chili powder, cumin, oregano, thyme and cayenne; cook and stir until toasted (2 to 3 minutes). 4. Stir in crushed tomatoes, diced tomatoes, broth, beer and tomato paste; bring to a boil. Reduce heat, cover and simmer 45 minutes. Uncover stockpot and continue simmering until thickened (30 to 40 minutes). 5. Stir in beans; cook until beans are heated through (5 to 10 minutes). Top with avocado, shredded cheddar cheese and Greek yogurt. Garnish with cilantro, if desired.