VOLUME 3, ISSUE 31

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FOOD ORIGINS

by Janet Spencer

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Come along with Tidbits as we discover how some popular foods were invented!

NACHOS • Ignacio Anaya was the maître d’ at a restaurant called the Victory Club in a town called Piedras Negras, Mexico, in 1943. His nickname was Nacho, short for Ignacio.

• One day a group of ladies from the nearby U.S. military base Fort Duncan, Texas, came in wanting something to eat, but Ignacio could not find the chef. So, he went to the kitchen himself and threw together what he found available: tortilla chips, cheese, and jalapeno peppers. The ladies loved the treat and the dish was named after Ignacio’s nickname, Nacho.

• Ignacio became the head chef at the restaurant, and later owned his own place, serving nachos regularly. They got a boost in popularity when Frank Liberato began serving them at Arlington Stadium in Texas in 1977. When Monday Night Football announcer Howard Cosell raved about them on the air, sales increased again.

• Ignacio Anaya tried to trademark his invention, but failed. He never made much money off his invention. Ignacio died in 1975 but his son carries on his legacy, acting as a judge at the annual Nachos Competition held in Piedras Negras every October. (continued on next page)

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To the ancient Greeks, it was the concept of hospitality, generosity, and courtesy shown to those far from home. To the botanist, it’s the effect of pollen on a seed. And to those in Ohio, Page 2 it’s the county seat of Greene County, a community about 21 miles (34 km) from Dayton.

Laura Dern 2/10/1967 • Xystus is an architectural term, referring to Sheryl Crow 2/11/1962 of a long, covered portico, or main entrance, Abe Lincoln 2/12/1809 ancient Greek gymnasiums. Here, athletes Stockard Channing 2/13/1944 would exercise during inclement weather.

Teller To the Romans, the xystus was 2/14/1948 the garden Jane Seymour walkway in front of the porticoes, 2/15/1951 where they Ice T 2/16/1959 planted flower beds.

• Physicians are familiar with two unusual “X” words, xyster and xiphisterna. The xyster is a surgical instrument used for scraping bones, while the xiphisterna refers to the cartilage at the lower end of the body’s sternum, that long flat bone located at the center of the chest.

2/10 National Flannel Day • The Greek word xanthos translates “yellow,” 2/11 Don’t Cry Spilleduse Milk and several of Over our words it Day for a prefix.

Xanthophyll a yellow 2/12 National is Hug Day pigment found along withWorld cholorophyll 2/13 Radio Dayin green plants. Plants with yellow stems Day are xanthopous. To those 2/14 Race Relations suffering from the abnormal vision condition 2/15 Heart Failure Awareness Week known as xanthopsia, everything they see 2/16 Live to Give Week hue. seems to have a yellow

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COOKIES & CREAM

• John Harrison was a taste tester and flavor developer for Edy’s Grand Ice Cream Company in 1982. One day he wanted to snack on some vanilla ice cream during his break so he went to the company ice cream parlor to ask for a scoop. He noticed some cookies nearby and decided he would like to eat them as well. He was in a hurry to get back to work, so he crumbled the cookies over the top of the ice cream to save time.

• With the first bite, he knew he was onto something. He took the idea to his bosses, but they dismissed it saying it was too much of a kid’s thing, and they were more interested in releasing their new Perfectly Peach flavor instead.

• Then fate intervened: the winter of 1982 was harsh, and the peach crop was skimpy as a result. Perfectly Peach would have to wait. Harrison reminded his bosses of his idea, and they decided to give it a 90-day trial run, releasing it in 1983. Cookies ‘n Cream was an instant smash hit and remains one of the top selling flavors in the world.

NUTELLA • In Turin, Italy, Pietro Ferrero was a local chocolate maker in the 1940s. When World War II started, cocoa beans became expensive and hard to find. Meanwhile, the local production of hazel nuts overflowed warehouses because they could not be shipped out as usual.

• Needing to stretch his limited supply of chocolate, Ferrero began to mix chocolate with a paste made from ground hazel nuts.

• Originally it came in the form of a loaf, designed to be sliced like cheese. By 1949 he had revamped the recipe to make the product extra creamy, and it came in a jar instead of a loaf.

In 1964 the confection was named Nutella. The company now purchases 25% of the world’s supply of hazel nuts.

CHEETOS

• The Flakall Company in Beloit, Wisconsin, specialized in making corn-based livestock feed in the 1930s. Their automatic corn-grinding machine broke down hard kernels and turned them into flakes that were easily digested by rabbits, (continued on next page)

Unscrambled on Page 8

BY HENRY BOLTINOFF

Differences on page 7

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TIPS FOR SENIOR DOG CARE

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(StatePoint) As your dog ages, your care must evolve to meet your furry friend’s changing needs, particularly when it comes to mobility, injury-prevention and recovery.

The following tips can help keep your aging dog mobile, healthy and happy.

• Fish oil: Originally recommended for treating canine allergies, fish oil is now used to treat numerous conditions, including arthritis and high cholesterol. Consult your veterinarian about the proper dose for your pup.

• Paw or toe grips: As your aging dog’s hips get weaker, the risk of knee, hip or spinal injury increases.

Hip dysplasia is particularly common among larger dogs. Using paw or toe grips, such as Dr. Buzby’s ToeGrips, can provide dogs with greater traction, helping them get up off the ground and to slide less on wood floors. You may also want to try placing down rugs or yoga mats where your dog tends to spend time, to reduce the chance of sliding and injury.

• Pain management: Nonsteroidal anti-inflammatory drugs (NSAIDs) are the most prescribed medications for treating conditions such as arthritis in dogs. Don’t attempt to treat your dog with your own over-thecounter pain medications. Get dog-specific medications, such as Dazequin Advance.

• Lifting assistance: Aging and injured dogs can have trouble lifting themselves off the floor, up stairs and into cars, and you may not always be able to safely assist them yourself. For some help, use a special harness, such as the Help ‘Em Up Harness. A nine-point chest and hip harness made of comfortable waterproof material, it can help aging pets or pets recovering from surgery stay active, gain confidence in their mobility, reduce the risk of re-injury and have a better quality of life. More information can be found at www.helpemup.com.

• Rehab: Just as you would follow a course of rehabilitation exercises and physical therapy after a hip or knee surgery or injury, so should your dog. Seek out a Certified Canine Rehabilitation Therapist to help improve the function and mobility of your dog’s muscles and joints. Muscle strengthening can help your dog stay injury free, as well as manage pain.

Providing dogs with a great quality of life involves new considerations as they age. Be sure to take special precautions with dogs facing mobility issues and pain, as well as preventive steps to reduce the risk of injury.

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CHEETOS (cont’d) cattle, and pigs.

• Because the machinery would heat up after several hours of use, workers would cool down the gears by pouring wet corn kernels into the hopper. These moistened kernels were extruded as long ribbons of puffy corn instead of the usual flakes.

• One day a worker took some of these puffy corn ribbons home with him. His wife fried them and sprinkled them with salt. They both agreed they were delicious. After sharing them with neighbors, someone suggested they add cheese, since Wisconsin is a top cheese-producing state. The resulting snack was named the Korn Kurl.

• In 1942 the Flakall Company patented a newly-created machine designed to turn out cheese-flavored Korn Kurls, but World War II interfered with their plan to market the snack due to shortages. When the war ended, other companies started creating corn curls, particularly the Frito Company in Texas. They dubbed the snack Cheetos. Another company called them Cheese Doodles.

CHIMICHANGAS • Monica Flin owned the El Charro Café in Tucson, Arizona, in 1922. One especially busy day she was working in the kitchen when she accidentally knocked a burrito into the deep fryer. She was about to shout out a swear word when she remembered there were children present, so instead she hollered out “Chimichanga!” (continued on next page)

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Solution puzzle on page 8

Solution puzzle on page 7

HUG JEWELRY KISS LACE LOVE MARRIAGE MEMORIES MUSIC POEM RELATIONSHIP ROMANCE ROSES SAINT SERENADE SWEET TRADITION VALENTINE WOO

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Tidbits® of Niagara Region

CHIMICHANGAS (cont’d)

HELPING SENIORS EXTEND THEIR DRIVING YEARS Dear Savvy Senior, What tips or resources can you recommend to help elderly seniors extend their driving years? My dad, who’s 82, is still a decent driver, but I worry about his safety going forward.

Inquiring Daughter Dear Inquiring, With more than 40 million licensed drivers in the U.S. over the age of 65, there are lots of resources available today to help keep older drivers safe and behind the wheel longer. Here are some simple steps you can take to help keep your dad driving safely.

Get his eyes checked: Because about 90 percent of the information necessary to drive is received through our eyes, getting your dad’s eyes checked every year to be sure his vision and eyewear is up to par is an important first step.

Check his meds: Does your dad take any medicine or combination of medicines that make him sleepy, lightheaded or loopy? If so, make a list of all his medications (prescription and over-the-counter) and dietary supplements, and take it to his doctor or pharmacist for a review. You can also get help with this online at RoadwiseRX.com.

Evaluate his driving: To stay on top of any potential driving issues, you should take a ride with your dad from time-to-time watching for problem areas, such as: Does he drive at inappropriate speeds, tailgate or drift between lanes? Does he have difficulty seeing, backing up or changing lanes? Does he react slowly, get confused easily or make poor driving decisions?

For more tips, see the National Caregivers Library driving assessment checklist at SeniorDriverChecklist.org.

If your dad needs a more thorough evaluation, you can turn to a driver rehabilitation specialist who’s trained to evaluate older drivers. This type of assessment typically costs between $100 and $200. To locate a professional in your area, visit AOTA.org/older-driver or ADED.net.

Take a refresher course: AAA and AARP both have older driver refresher courses that can help your dad tune-up his driving skills, and learn how to adjust for slower reflexes, weaker vision and other age-related changes that affect driving. Taking a class may also earn him a discount on his auto insurance. To locate a class, contact your local AAA (AAA.com), or AARP (AARP.org/drive, 888-227-7669). Most courses cost around $15 to $30 and can be taken in the classroom or online.

which is the Mexican word meaning “thingamajig.” Not wanting to waste any food, she discovered that the deep-fried burrito was very tasty, and the chimichanga was born.

CORN STARCH • Starch is a carbohydrate extracted from agricultural raw materials. For many centuries starch came primarily from wheat and potatoes in a long, difficult, and time consuming process.

• Starch was used for making glue, for whitening and stiffening clothing, and in cosmetics.

It was so difficult to manufacture that Queen Elizabeth I ordered that starch could not be used for anything other than stiffening collars and powdering wigs.

• All that changed in 1830 when Thomas Kingsford, who was both a baker and a chemist, got a job at a starch factory in New Jersey.

The factory was making starch out of wheat, and Kingsford saw that the company was barely able to make ends meet. He asked his boss if he could experiment with making starch out of corn instead, and got laughed out of the office.

• Undeterred, Kingsford started experimenting with corn anyway, on his own time at his own home. He tried one thing after another. One day he mixed corn mush with wood-ash lye. It failed, and he dumped the results into a garbage pail. Next he tried mixing the corn mush with a solution of lime, a calcium-rich mineral that comes from heating limestone. This failed too, and he dumped the glop on top of the previous failure in the garbage pail.

• A few days later he was starting yet another experiment, but decided to empty the garbage pail first. And there at the very bottom of the pail was perfectly white pure corn starch, formed from the interaction of the lye with the lime. Corn yielded far more starch than wheat.

In 1842 Kingsford started his own factory and became a rich man. By 1848 his company was turning out over a million pounds of corn starch

SENIORS DRIVING (cont’d) offers two helpful resources. Go to TheHartford.com/ lifetime – click on “Publications” on the menu bar – and download or order the “At the Crossroads” and/ or “We Need to Talk” guides.

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a year, and by 1859 annual output was over 7 million pounds.

BRANDY & COGNAC • In the 1500s, Dutch merchants began to buy and trade wine grown in the Bordeaux region of France. The wine was good, but the local government charged steep tariffs for exporting the wine.

• Dutch traders then turned their attention to the town of Cognac, 60 miles north. The wine produced there was not as good as Bordeaux wine, but there were no tariffs on it at all.

• In order to maximize profits, the Dutch decided to burn off some of the extra water in the wine by distilling it. They could fit twice as much of this concentrated wine on their ships.

The plan was to reconstitute it once they arrived at their destination.

• What they found, however, was that the concentrated version of the inferior wine tasted much better for having been distilled. No reconstitution was necessary. The new product was called “brandewign” meaning “burnt wine” referring to the distillation process. This was shortened to “brandy.”

• The next discovery came when they found that if you distilled the already-distilled brandy, the product was even better than before. They named it Cognac, after the region in France where it came from. All Cognac is brandy, but not all brandy is Cognac.

• All Cognac is aged at least two years, turning darker as it continues to age. Unlike other types of spirits, however, after it’s aged about ten years or so, the quality will never improve.

It must be aged in oak barrels from particular forests in France, from three types of grapes that must be harvested in October, and distilled in specifically-designed copper pots between November and March. Cognac is usually served in bulb-shaped glasses designed to channel heat from the hands to the drink, because it’s best consumed at about 70 F (21 C).

Answers on Page 7

Send your senior questions to: Savvy Senior, P.O. Box 5443, Norman, OK 73070, or visit SavvySenior.org.

Jim Miller is a contributor to the NBC Today show and author of “The Savvy Senior” book.

Another good resource to look into is CarFit. This is a free assessment program that will help your dad adjust his vehicle for a better fit, making it easier and safer to drive. CarFit events are held around the country in select locations. See Car-Fit.org to look for one near you.

Make some adjustments: Recognizing your dad’s driving vulnerabilities and making small changes on when and where he drives can go a long way in helping keep him safe and driving longer. Adjustments may include not driving after dark or during rush hour traffic, avoiding major highways or other busy roads, and not driving in poor weather conditions.

You can find more tips at AAA Senior Driving at SeniorDriving.AAA.com.

And finally, when it gets to the point that your dad’s driving isn’t safe anymore and he needs to quit, The Hartford Financial Services Group and MIT AgeLab (continued in next column)

Solution puzzle on page 8

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• While in college at Tufts University, Roberta “Bobbi” Gibb married a man who was a longdistance runner, and she started running with him. Then she got interested in the Boston Marathon and began training for it.

• At the time, women were not allowed to run in the Boston Marathon because it was thought they were “too fragile.” The longest sanctioned race where women were allowed to compete was 1.5 miles (2.4 km) long. When she requested an application to run in the 1966 marathon, she received a rejection. Bobbi Gibb decided she would run the marathon with or without approval.

• On the day of the race, her mother dropped her off at the starting line, where she hid in the bushes until the race began. Then she simply jumped into the middle of the men. Most runners around her shouted encouragement. Reporters noticed too, and began commenting on her progress. Crowds began cheering her on.

• When she crossed the finish line, the governor shook her hand. She ran the 26-mile (42 km) race in 3:21:40 and finished ahead of 290 of the event’s 415 starters. She was on the front page of the paper the next day, and the story was later picked up by “Sports Illustrated.”

• Bobbi Gibb decided to run the race again in 1967, but this time she was joined by another runner named Katherine Switzer. Switzer had been running with her college’s all-male crosscountry team. She sent in an application to run, signing her name as “K.V. Switzer” so race officials had no idea she was a woman until she showed up on race day and went to pick up her number. She was officially registered for the (continued next page)

Solution on page 8

F. Nephi Grigg invented tater tots in 1953 while trying to figure out what to do with the shreds of potatoes left over after cutting potatoes into French fries. He had been selling them as cattle feed. Then he started chopping up the slivers, adding flour and seasoning, then pushing the mash through holes in a piece of plywood and slicing them off on the other side. OreIda’s top selling produce is the Golden Crinkles French Fries, and their second top selling item is Tater Tots, which are the by-product of Golden Crinkles fries.

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Tidbits® of Niagara Region

The Village

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GIBB & SWITZER (cont’d) marathon under bib number 261.

• Race officials tried to prevent Switzer from running. Race manager Jock Semple attempted to rip her bib number 261 off her chest as she ran, shouting, “Get the hell out of my race and give me those numbers!” but was repelled

by Switzer’s boyfriend and her coach. They pushed Semple to the ground while shouting at Switzer to “run like hell!” A photograph of that dramatic moment appeared in newspapers around the world.

• Switzer ran the rest of the race fearing she would be arrested at the finish line. Yet, she pressed on, saying, “I knew if I quit, nobody would ever believe that women had the capability to run 26-plus miles… My fear and humiliation turned to anger.”

• Switzer finished the race well behind Bobbi Gibb, who had run without a number, without officially entering the race, and without being bothered by anyone along the route.

• The Amateur Athletic Union responded to the controversy by banning women from competing in any race involving men.

• In 1968, a number of women ran the Boston Marathon, and Bobbi Gibb was the first woman across the finish line. Women continued to run the Boston Marathon, whether registered or not, until 1972 when they were officially allowed to enter.

• Switzer was later named “Female Runner of the Decade” by “Runner’s World Magazine.”

She was inducted into the National Women’s Hall of Fame in 2011. In 2017, the Boston Marathon Association officially retired the number 261 in honor of Switzer’s work.

• In 1996, the Boston Athletic Association officially recognized Bobbi Gibb’s three wins in 1966, 1967, and 1968, and awarded her a medal. In 2016, Gibb was the grand marshal of the Boston Marathon.

Answers on page 7

The classes are not required by the NYS DEC nor the U.S. Fish and Wildlife to obtain a license/permit, but will aid in your learning about rehabilitating wildlife.

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by Samantha Weaver * It was Henry Brooks Adams, American historian and descendant of two U.S. presidents, who made the following sage observation: “They know enough who know how to learn.” * Spanish explorers named California after a mythical island of Amazon women ruled by a warrior queen named Califa. * Though an electric eel is born with the ability to see, by the time it becomes an adult it is blind. This lack of sight is not a hindrance, though; the fish uses electricity to create an image of its surroundings in much the same way that we use radar. The electricity also is how the electric eel kills its prey, producing a 600-volt shock -- five times more powerful than the shock you might receive from a household outlet.

THE GREAT PIZZA FUNERAL • In 1973, employees at United Canning in Ohio found that some cans of mushrooms looked swollen. This is never good news, and testing revealed that those canned mushrooms were contaminated with botulism, a disease that causes grave illness and often results in death.

As per FDA regulations, the company issued a recall of the product. Then they had to track down other companies that had purchased the contaminated mushrooms for use in other products. And that led them to Mario Fabbrini.

• Fabbrini had moved to Michigan from his native Italy after World War II ended. He and his wife began making pizzas, first in Detroit where they became one of the country’s first pizzarias to offer free delivery. After selling that business, he set up shop in Alpena, Michigan, where he began making and selling frozen pizzas. He supplied local bars with frozen pizzas and even included a small oven to cook them in. Business boomed and Papa Fabbrini’s Frozen Pizzas became very popular.

• Then the Heinz Company approached Fabbrini, asking him to manufacture frozen pizza for distribution all over Michigan and Ohio. He set up a new, bigger factory in Ossineke, Michigan.

• By the time he was told about the botulisminfected mushrooms, he was turning out 9,000 frozen pizzas every day, and employing 22 people at his factory.

• The FDA requested a few samples of his mushroom pizzas and fed them to mice. The mice died. Fabbrini was instructed to recall and dispose of all of his mushroom pizzas. There were 44,000 of them.

• Fabbrini did not do so quietly. Quite the contrary.

• He found a place to bury 44,000 pizzas on a (continued next page)

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Page 7

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* You might be surprised to learn that Philadelphiabrand cream cheese was originally made in New York. * With 1.45 million lightning strikes per year, Florida experiences more lightning than any other state in the country. Though it’s not a tagline you’ll see in any tourism brochures, Central Florida is unofficially known as the Lightning Capital of the World.

Differences

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3. House window is different. 4. Mom’s collar is different.

5. Stone wall has become fence. 6. Mom’s nose is changed.

* In 1811 and again in 1812, earthquakes caused the Mississippi River to temporarily reverse course. * If you’re of a certain age and facing up to wrinkles, you might be interested to learn that, according to the American Academy of Dermatology, one of the top causes of skin wrinkles is your habitual sleeping position. Rounding out the top five contributing factors are sun exposure, gravity, smoking and facial expressions. * If you ever travel to China, keep in mind that the menu item known colorfully as phoenix talons are actually just chicken feet. *** Thought for the Day: “Only two things are infinite, the universe and human stupidity, and I’m not sure about the former.” -- Albert Einstein (c) 2019 King Features Synd., Inc.

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(cont’d) farm nearby, and invited all of his friends, family, and neighbors to join him for a colossal pizza funeral, along with community leaders, bank presidents, reporters, and members of the Chamber of Commerce. Even the Governor of Michigan, William G. Milliken, attended, and gave a somber speech. A priest led the assembled in prayer.

• Three bulldozers shoved 44,000 pizzas into an 18-foot hole and covered them with dirt.

Mario Fabbrini then laid flowers on the grave: red gladioli to represent the tomato sauce, and white carnations for the mozzarella cheese. The entire cortege then salved their sorrow with pieces of (non-contaminated) pizza. An article about the funeral appeared in the newspaper.

Walter Cronkite mentioned the disaster on the CBS Evening News.

• Just a few weeks later, Fabbrini got the word that it had all been a big mistake: autopsies on the dead mice showed they had not died of botulism after all. The pizzas had not been contaminated.

• The cost of burying the pizzas had run about $30,000. Business was down because of the ding to his reputation. Competitors had moved into his territory. The business was on a downhill slide.

• Fabbrini did the all-American thing: He sued the United Canning Company for $1 million.

He won the case, but the judgement was for only $250,000. His lawyer helped himself to $150,000 and that left Mario Fabbrini with $100,000 to make up for the misunderstanding. It was not enough to rescue his business.

In 1980 he sold the business and walked away with just $5,000 for his life’s work, retiring to San Diego, where he only made pizzas for himself and his wife Olga.

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