Prime July 2016

rime P A magazine for mature adults

July 2016 Gary Jones: Fine Art and Flies in Motion, p.2

Chico Hot Springs Garden to Table p.8

2 I Prime July 2016

A note from the editor

Do you know a senior who should be featured in a future edition of Prime? Email your suggestions to prime@dailychronicle.com or call Cindy Sease at 582-2616

Gary Jones: Fine Art and Flies in Motion, and a Fishing Tale Too............................................. 2 Jar Lids and Other Instruments of the Devil.... 4 13 Hints For A More Productive Vegetable Garden........................................................... 5 Snack Attack: Ways to Battle Hunger Healthfully...................................................... 6 Recipe Box..................................................... 7 Chico Hot Springs, the Garden to Table Movement is All In-House................................................ 8 Local Senior Centers & RSVP......................... 9

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Gary Jones: Fine Art and Flies in Motion, and a Fishing Tale Too

By Lisa Reuter

Gary Jones with some of his art, from left, “Peyote Eagle Dancer” and

I

portraits of Fred Stevens Jr., and White Horse.

was following up a tip about a T-shirt project launched by Montana State University Professor Martha Joh Reeder when I met Gary Jones.

He had illustrated her new Nature Is Calling T-shirt with a circle of animal portraits so lifelike they captured the moose in mid-step, the wolf in mid-howl, the geese in midflight and the rabbit in mid-thought or -nibble. He’s a fine artist using no more than a ballpoint pen.

A check of The Chronicle archives turned up a different side of him, as one of the area’s best fly fishermen, a top fly rod crafter and the creator of the Emergadun fly, which captures a fly in that moment of transition from nymph to dun.

When I caught up with him, he was in mid-motion himself, finishing up another year as a bus driver for

Gallatin Gateway School and getting ready for the arrival of grandchildren Celly and Petey.

Nine years ago, when Celly was four – Petey wasn’t yet on the scene – her mom and dad (Jones’ son Pete) moved from Bozeman to Minneapolis. Jones missed her terribly. Celly summoned all her wisdom and told her granddad he needed to become a school bus driver, to be around kids.

Now he has 160 other grandchildren who love his chaperoning of outdoor fieldtrips and teaching classes in archery, fly tying, casting and, of course, drawing.

Born in 1939, Jones grew up in East Texas with his dad, who was in the oil business, his mom, who was half Chickasaw, and his brother, who lives near Oklahoma City.

The family visited Yellowstone every summer. He’s been drawing

since he can remember and still draws every day. His first subjects were animals and Indians.

After earning a degree from the Art Center School in Los Angeles and a short stint working in New York City, Jones took his art skills to Minneapolis. His advertising career there spanned the decades from scratchboard and pen line drawings to desktop publishing and included designing General Mills’ first national ad campaign for Bugles snacks in 1964; creating the first embossed beer can in the early 1970s for Grain Belt Brewery’s GBX Malt Liquor; and drawing the portraits of famous Native Americans for a bicentennial calendar for Schlitz Brewing in 1976.

He illustrated stories for Redbook and Boys’ Life magazines, wilderness writer Calvin Rutstrum’s 1978 book “Chips from a Wilderness Log,” the 1984 book “Wit and Wisdom of Hubert H. Humphrey” and many children’s books, and created early desktop publishing products for Land’s End and Fingerhut.

Prime July 2016 I 3

When he closed his publishing business in 2001, he came back to the Gallatin Valley. “I’ve always had a love affair with the outdoors and art. I don’t know that one predominates. I think they both work hand in hand. And it’s always a good day when you can combine the two.”

At one time, he toyed with becoming a plein air painter. “There’s a very complicated science to that art,” he said appreciatively. “But I wasn’t going to haul all that equipment around. I work from photos.

I’m trying to capture such a fleeting movement in nature, like a hawk in flight. I take the best photos I can and try to interpret them. I’m trying to capture motion in drawings. . . .

It’s like trying to capture the blur of a child’s movement.”

These days, he likes to take Gallatin Gateway students to the Montana Grizzly Encounter east of Bozeman to teach them about motion drawing. On his own, he heads to the Lamar Valley in Yellowstone National Park, the Gallatin River

Martha Joh Reeder, Gary Jones discuss ideas for the Nature Is Calling T-shirt.

Nature is Calling art by Gary Jones

around Taylor Fork and the Madison River Valley, “anywhere there’s a conjunction of water, sky and animals, including fish.”

Which led to the tale mentioned earlier. It happened last spring on the Green River near Dutch John, Utah. “There was no wind. Bugs were everywhere. It was an unbelievable fishing day. I was walking in the river above Coney Island, heading to some deeper pools when I saw this enormous head come up to feed upstream from me. It was just like you see in your dreams. My second cast landed six inches in front of him, and he came up and took it, and the fight was on, just like you dream about.”

The adversary was a brown trout.

Jones worked and worked him into the shallows, reeled him in, then tried to scoop him up in his 19-inch net. But the fish was bigger and flopped out.

“I was in water up to my knees on a rocky bottom. I took two steps, turned, caught both feet under a rock and fell face first into the water.”

Now Jones was fighting for breath, using his net like a pole to keep his head above water. He dropped the rod. “It was a Winston B3X rod, with a Galvan reel, and as soon as I freed my feet I started walking after it. But that fish pulled it into deeper, faster water.”

He stomped two miles to his car, grabbed another rod and hiked two miles back to fish the area again. “I never did see the fish or the rod and reel again. That’s my typical fishing story,” he chuckled.

He estimates the fish was 24, maybe 26 inches long. He knows a thousand dollars in rod and reel disappeared downstream forever.

Gary Jones’ T-shirt and mug, created with Martha Joh Reeder, is for sale at www.natureiscalling.me. He’s currently illustrating a coffee table book for her stories meant to spark conversations about nature between grandparents and grandchildren. It should be out before Christmas.

4 I Prime July 2016

Jar Lids and Other Instruments of the Devil

By Lois Stephens

R

emember when we had strength in our fingers and wrists?

Peanut butter jar lids opened easily, bottle caps twisted off with a flick of the wrist and bags of pretzels or potato chips didn’t stymy us as we attempted to open them.

It never occurred to us that we would reach an age when jar lids would present a small problem. We figured we would always conquer any lid, bottle cap or bag that passed our way without a second thought.

Not so, my friends. I spend more time now trying to open some jar lids than I do vacuuming the floor. (OK, I am NOT all that particular about vacuuming, but still . . . ) Lids can present formidable problems, refusing to budge a millimeter regardless of how many tricks I try or how many different handy gadgets I use on them.

Sometimes this unmoving lid can generate extreme frustration on my part.

A few months back my sister gave me a large jar of artichoke hearts. I dearly love artichoke hearts. They cost more than my budget usually allows, so my enthusiasm knew no bounds. My mouth watered in anticipation of consuming a few of these delectable treats, but I couldn’t break the seal on that blasted jar.

First I attempted to twist off the lid. Hah, what an exercise in futility that proved to be. We are discussing a large wide-mouth jar with an equally large top. I couldn’t even get my hand around the lid to get an adequate grip.

No sweat. I figured I’d dip the jar mouth under hot water, then gently tap the lid with a knife to break the seal.

Those efforts proved to be a colossal waste of time. I tapped, tugged, dipped, then tapped again,

each time using a little more force and each time becoming a shade more annoyed and frustrated. I still couldn’t budge that lid.

None of my handy dandy jar openers would cover that large lid. I didn’t have a pair of pliers large enough to put around the jar mouth, and I could find nothing else remotely suitable to use as leverage. I turned the jar upside down and banged the top against the floor, I smacked the rim sharply with a heavy knife, I ran hot and cold water around the edge of the lid, all to no avail.

I thought with great chagrin of my arrogant youth, when I could open jar lids without a second thought. And I remembered to my shame how I used to make snide comments to my mother when she would hand me a jar to open after she had struggled with it unsuccessfully for some minutes. I would twist that top off with ease and hand it back to her with a flourish.

Foolish youth, thoughtless comments. Now I understand what payback time really means.

I may have some age on me but I still retain a shred of pride. Pride would not allow me to take the jar across the street to a neighbor, nor would it allow me to phone my brother-in-law to request help, nor would it permit me to wait until my husband came home. Instead, I struggled with that container of artichoke hearts for an eternity.

Eventually, the repeated pound-

ing and smacking broke the seal. I got the lid off and could indulge in those most delectable morsels. I am not a patient person by any stretch of the imagination, so the ordeal left me totally stressed and in an incredibly foul mood that even the soothing taste of an artichoke heart could not dispel.

Jar lids aren’t the only instruments of the devil that we mortals fool with. I’m thinking of weed whackers in particular as an instrument only a very evil imp could invent. I no longer even attempt to use the contraptions. It is faster to pull those weeds with my teeth.

These useless, hellish tools don’t want to start, they figure they ought not to run for longer than 15 seconds tops, the string disappears or knots up at the slightest provocation. I consider weed eaters nothing but heaps of worthless junk, good only to test our patience and endurance. I have neither.

I won’t use a weed eater. I don’t need the aggravation, but I DO need to open jar lids. Fortunately for me, I have thought of a rather devious plan.

The next time a jar lid fixes to ruin my day, it won’t. I’ll pretend I have never attempted to open that particular jar, hand it off to my husband and ask him in my most sincere voice if he would mind opening it for me. He has pride as well, and he will get that jar lid open come hell or high water.

Lois Stephens brings personal experience of the aging process to Prime Magazine. She enjoys writing about her observations of becoming a member of the senior citizen age group. She lives and works in Virginia City.

Prime July 2016 I 5

13 Hints For A More Productive Vegetable Garden

By Jan Cashman

BOZEMAN LIONS CLUB

N

ow that you’ve sown your vegetable garden and the plants are starting to emerge, the tomatoes and peppers are setting tiny fruit, the squash is sending out runners and you are picking spinach and lettuce, how do you keep your plants healthy all summer?

Here are a few hints to get the best yield from your garden: 1. Know your soil. Compost added to your soil every year will improve all types of soils, whether clay, rocky or sandy.

2. Protect from deer and rodents. We have found that a fence is the only sure way to keep deer out of your garden.

3. Water deeply – down to 6 inches or so. Stick your finger into the soil a few inches to test for dryness. Deeply watering twice a week is better than lightly watering every day.

4. Use a drip system or soaker hose rather than overhead watering for less evaporation.

This keeps the leaves of your plants dry and prevents wasting water between the rows, which encourages weeds to grow.

5. Mulch between the rows with a natural mulch like Soil Pep. Or use landscape fabric or newspapers to prevent weeds between the rows.

6. Fertilize once or twice during the growing season with a fertilizer recommended for veg-

etables. I use a 5-10-10 (nitrogen, phosphorus, potassium) that is slow release and made of natural ingredients. Sweet corn, a heavy feeder, needs a fertilizer higher in nitrogen.

7. Plant herbs such as lemon grass or basil, and marigolds to repel pests.

8. Plant flowers to attract pollinators. Many herbs attract hummingbirds and bees, including fennel, borage, oregano and lavender. Or try annual sunflowers, salvia and alyssum, or perennials penstemon and monarda.

9. Support tomatoes, peas and beans so they don’t flop over. Support also provides for better light and air circulation.

10. Use season extenders such as Wall O’ Water on tomato plants, and row covers to protect from frost and keep off insects.

11. Thin vegetables that are growing too close together (carrots, head lettuce) for bigger, better produce.

12. Replant short season vegetables such as spinach and lettuce for a second crop.

13. Harvest vegetables as soon as they are ripe and still tender. If you wait too long, they lose flavor and become woody. Exceptions are tomatoes and peppers – harvest them when they are fully colorful – and root crops, which can wait until the tops die down.

These are some of the good gardening practices that help ensure you will enjoy the fruits of your labor all summer!

Jan Cashman has operated Cashman Nursery in Bozeman with her husband, Jerry, since 1975.

Drop off your prescription and nonprescription eye glasses and dark glasses, as well as hearing aids and cell phones in the collection boxes at the Bozeman Senior Center, the Manhattan Senior Center, the Three Rivers Senior Citizens Club in Three Forks, and the Gallatin Gateway Community Center

For more information,contact Richard Reiley at

406-388-7840

Visit us on the web at

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6 I Prime July 2016

Recip Box e

Snack Attack: Ways to Battle Hunger Healthfully

By Hannah Stiff

A

handful of pretzels here, a few chips there, a soda for a boost of caffeine and a little sweet treat before supper.

For most of us, this is modern-day snacking. With our hectic schedules and the easy availability of addictive

options, it’s no wonder unhealthy snacking is on the rise.

Bozeman Registered Dietician and ACSM Health Specialist Lindsay Kordick has plenty of tips to keep you from the routine snacking snares. First, look at your current habits.

“Consider why you are snacking

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before you purchase healthier options,” she said. “If you are needing an energy boost, consider a snack that will provide you with a lasting effect with a combination of carbohydrates and protein, such as nuts, Greek yogurt, cheese and fruit.”

If you are snacking just for a satisfying crunch, Kordick recommends ditching the chips and crackers. They lack nutrients but pack a heavy caloric punch. Instead, grab a handful of raw vegetables or air-popped popcorn.

“You will get more nutrients, such as vitamins and minerals, from vegetables, fruits, nuts, seeds and lean proteins,” she said. “Save those less healthful options for special occasions and use moderation when choosing a portion.”

If you’re a time-crunched snacker, packing ahead helps you make healthier choices whenever you feel the desire to snack at work, in the car – even at home.

Chop and pre-pack fruits and vegetables, then divide them into one-portion servings, pack them in baggies or other containers and store them in the refrigerator.

When considering a portion size, think less about calories and more about your belly. “Let your hunger be your guide when choosing how many calories to consume,” Kordick said. “If your next meal will be a

smaller one, or is more than three to four hours away, you may want to consume a larger snack to keep hunger at bay.”

If you need a little something to tide you over until your next meal in an hour or two, Kordick recommends grabbing a small snack to keep up your energy. “Choosing a 100-calorie snack may be just enough to get you through, as long as you choose the right foods.”

Make a list of possible snack foods, then head to your local grocery store, stock up on your favorite produce and try new vibrant veggies and flavorful fruits.

Check out new healthy snack options your grocer may offer, such as pre-packaged fruits, nuts and cheese or vegetables with hummus.

It might not be easy at first, but start swapping granola for chips and fruit for candy bars and you might just be surprised how much energy you suddenly have. That’s the power of healthful snacking.

Then, make sure you don’t get in a snacking rut. You want to have new options and choices from time to time, to add variety. Check out Kordick’s blog, eat8020.com, for additional healthy snacking and meal options, and browse your local bookstore or check online for new snack cookbooks to help mix up your routine.

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Prime July 2016 I 7

Pistachio Butter Granola Bites

Creamy Ranch Hummus

Serves 6-8

1 can chickpeas (garbanzo beans), drained and rinsed 1 Tbsp tahini (sesame seed paste) 1/2 tsp sea salt 1/4 tsp ground black pepper 1/4 tsp celery salt 1/8 tsp celery seed 1/4 tsp garlic powder 1 large shallot, sliced 2 tsp white wine vinegar 1/2 cup sour cream (use Greek yogurt as an alternative) 1-1/2 Tbsp fresh chives, chopped 2 tsp fresh dill, chopped 2 tsp fresh parsley, chopped 2 tsp fresh thyme, chopped In a large food processor, combine chickpeas, tahini, salt, pepper, celery salt, celery seed and garlic powder. Mix until chopped and combined. Add shallot, vinegar and sour cream, and continue to mix until a smooth puree is formed. Add in chopped herbs and mix until just combined.

Place in a covered container in the refrigerator for at least 2 hours. Serve chilled.

Nutrition Info per 1/4 cup: 78 calories, 3 g fat, 3 g protein, 8 g carbohydrates, 2 g fiber

MAKES ABOUT 18

1 cup shelled pistachios 1/4 cup hot water 2 Tbsp honey 2 Tbsp coconut oil 1/2 cup unsweetened shredded coconut 1 Tbsp chia seeds 3/4 cup rolled oats 5 dried figs, chopped Soak shelled pistachios in hot water for 30 minutes. Transfer nuts and water to a food processor and chop until smooth. Add coconut oil and honey. Continue to mix until a thick puree is formed. Add in coconut, chia seeds and oats. Mix until combined. Transfer to a bowl and fold in chopped figs.

For each bite, roll about 1-1/2 Tbsp of mixture into a tight ball. Makes about 18. Place in a covered container in the refrigerator until ready to eat!

Nutrition Info per 2 Tbsp: 20 calories, 1 g fat, 1 g protein, 1.4 g carbohydrates Nutrition Info per 1 ball: 105 calories, 6 g fat, 2.5 g protein, 10 g carbohydrates, 2 g fiberber Recipes and photos courtesy of Lindsay Kordick: from her blog Eight Twenty, www.eat8020.com Lindsay Kordick has been a registered dietitian with Bozeman Deaconess Hospital for more than six years. She is also a Certified Exercise Specialist and writes a blog featuring recipes based on her 80/20 principle: eating wholesome, healthy meals 80 percent of the time and indulging a bit, 20 percent of the time.

8 I Prime July 2016

At Chico Hot Springs, the Garden to Table Movement is All In-House

F

and Sous Chef Brian Sukut make use of her greens, vegetables and herbs every day in entrees, appetizers and specials. Sukut especially likes her surprise bumper crops – anything from cucumbers to kale, beets and radishes. He plans his soup menus around them. And Poolside Grille Manager Phoenix Peavy is changing up his menu to take better advantage too.

On its Activities menu, the Chico website includes a special invitation from Duran to visit the gardens behind the Main Lodge. It also notes that resort founder Percie Knowles had a five-acre garden for guests as early as the 1920s. Just as Mrs. Knowles did, Duran and helper LaVon Calhoun use water

from Chico’s two hot pools to heat the gardens.

If you happen to bump into the gardener on your next visit, feel free to ask her how her garden grows. Because, while she doesn’t like to be photographed, Duran loves to talk plants, and she’ll gladly explain how she trellises up her greenhouse crops, amends her soil or manages her new compost bins.

Ask her about her new butterfly garden too. It’s a way station for migrating monarchs. “We’ve planted milkweeds and nectar plants especially for them,” she said. “It may take some time yet for them to find us, but it’s been great fun.” Gardening, she said, should always be fun.

By Lisa Reuter

Chico Hot Springs Owner Colin Davis, left, and Sous Chef Brian Sukut

or many Gallatin County residents, Chico Hot Springs Resort & Day Spa is a popular getaway spot for an afternoon or weekend any time of year. The 116-year-old resort doesn’t call itself Montana’s backyard for nothing.

This summer, though, guests are encouraged to enjoy a different kind of outdoor activity there: Strolling Gardener Jeannie Duran’s vegetable and herb gardens and two greenhouses.

“We want guests of all ages to visit the gardens, and even sample the raspberries when they ripen,” said owner Colin Davis. “We don’t lock the gardens ever, and the fence is only meant to keep out deer, not guests.”

Duran’s hanging flower baskets and floral displays have long brightened Chico’s porches and gathering spaces. But this year, more of her edible efforts are in the spotlight and on the menus. Serving Chico-

grown produce is part of Davis’s plan to keep the 116-year-old resort economically, environmentally and socially sustainable.

“Chico has always been as much about the people who work here as anything,” he said. “Many of them have worked here for a long time, and each one of us wants to leave the place better than we found it. This year, all the pieces of the garden puzzle have finally fallen into place, and we’re capitalizing on that.”

Duran, who has been at Chico for eight years, is definitely among that long-time group. Main Kitchen Prep Chef Dan McCann, whose tenure is a year longer than that, especially appreciates the changes she’s brought.

“Jeannie’s contributions change everything here in terms of food,” he said. “Everyone and everything benefits in flavor, especially in summer.”

Main Dining Room Chef Jeremy Berg, Banquet Chef Will Standage,

Prep Chef Dan McCann shapes bison ravioli spiced with Gardener Jeannie Duran’s fresh herbs.

Prime July 2016 I 9

Belgrade Senior Center 92 East Cameron Avenue (406) 388-4711 www.belgradeseniorcenter.com Email: belgradesrcntr@ bresnan.net

ACTIVITIES ■ AARP Driver Ed Class: Tuesday, July 19, at Holiday Inn Express, 1-5:30 p.m. $20 for AARP non-members, $15 for AARP members. Sign up at Senior Center.

■ RED ROCKERS!: Tuesday, July 12, 11:30 a.m. Enjoy lunch with your friends at Perkins. Call 406-388-4711 to get your name on the dinner list.

■ Board Meeting: Monday, July 25, 1 p.m. Board of Directors meetings are open to the public.

ONGOING ACTIVITIES HEALTH & EXERCISE SERVICES ■ Bake Sale: July 21, 9 a.m.

■ HRDC Food Pantry: Wednesdays at 11:30 a.m.

■ Pinochle: Thursdays at 9 a.m.; Fridays at 12:30 p.m.

■ Canasta – Tuesdays at 12:30 p.m.

■ Wednesday Bingo!: 1 p.m.

■ Saturday Bingo!: July 9 & 23, 2-4 p.m.

HEALTH CLASSES & EVENTS ■ Yoga: Tuesdays at 9 a.m.; Fridays at 8 a.m.

■ Movement in Motion: Mondays, Wednesdays & Fridays at 9 a.m.

■ Hearing Aid Check: Tuesday, July 12, 12:30 p.m.

■ Blood Pressure Check: July 14 & 28, noon.

Menu

Mon – Fri at 12:00 Noon 1 - Salad, Hot Dog, Potato

Salad, Dessert 4 - Closed 5 - Salad, Green Chili Chicken Enchilada, Spanish Rice, Dessert 6 - Salad, Roast Turkey, Mashed

Potatoes, Gravy, Dessert 7 - Salad, Minestrone Soup, Egg Salad Sandwich, Dessert 8 - Salad, Seafood Salad,

Chicken Salad, Garlic Bread,

Dessert 11 - Salad, Baked Ham, Hash

Brown Casserole, Dessert 12 - S a l a d , F r e n c h B r e a d

P i z z a , D e s s e r t 13 - Salad, Baked Cod,

Tater Tots, Dessert 14 - Salad, Oven Fried Chicken,

Baked Beans, Dessert 15 - Salad, Meatloaf, Mashed

Potatoes, Gravy, Dessert 18 - Salad, Tuna Salad Stuffed Tomatoes, Deviled Eggs, Dessert 19 - Salad, Chicken Tenders,

Mac and Cheese, Dessert 20 - Salad, Beef Tips with

Mushrooms, Rice, Dessert 21 - Salad, Pork Roast, Mashed

Potatoes, Gravy, Dessert 22 - Salad, Gyros Sandwich,

Pasta Salad, Dessert 25 - Salad, Meatball Sub,

Macaroni Salad, Dessert 26 - Salad, Fish & Chips,

Coleslaw, Dessert 27 - Salad, Roast Beef, Mashed

Potatoes, Gravy, Dessert 28 - Salad, Stuffed Peppers, Rice,

Dessert 29 - Salad, BBQ Pulled Pork,

Baked Potato, Dessert Note: All meals include Salad, Dessert Bar, Roll & Drink

Hollowtop Senior Citizens Broadway St., Pony, MT • 685-3323 or 685-3494

■ Serving Harrison, Pony, Norris and surrounding areas ■ Fee: $5 a year. Meals $3.50 members and $5 for guests ■ Dinner served on Wednesdays all year long and on Mondays October – May ■ Lending library and medical equipment

Manhattan Senior Center 102 East Main Street, Manhattan, MT • 284-6501

■ Fee: $10.00 a year ■ Meals: $3.50 over 60 years of age, $6 under 60 ■ Noon meal is served Tuesday, Wednesday, and Thursday; call Monday – Friday before 10:00 am to reserve a seat ■ Pinochle: Tuesday, Wednesday, and Thursday after lunch Center Hall and kitchen are available for rental. Hall rental $50, kitchen and hall $75. Cleaning deposit of $25 and key deposit $10. Call Susan for more details to reserve the space.

Park County Senior Center 206 South Main Street, Livingston, MT • 333-2276 www.parkcountyseniorcenter.com • Open Monday - Friday 9-5 Executive Director: Heidi Barrett

■ Please call Senior Center for news and events.

Three Rivers Senior Club 19 East Cedar Street, Three Forks • 285-3235 Director: Jean Farnam • 570-0800

■ Annual Dues: $10 for folks 50 years

Menu

or older. Applications are available at the Center.

■ Meals at noon: $3.50 over 60 years of age, $6 under 60 Meals are served every Tuesday, Wednesday and Thursday. Reservations are required one day in advance. Call 285.3235 and leave a message.

■ Birthday Celebration: Once a month either on 2nd or 3rd Thursday.

■ Extensive lending library of books, videos and jigsaw puzzles. Medical equipment such as walkers, shower seats, crutches, are also available. Call Jean Farnam for lending information.

ACTIVITIES ■ Pinochle: Wednesdays at 1:00 pm ■ Bingo: Thursdays after lunch ■ Meals on Wheels: Delivered to the homebound ■ Information on the Three Forks bus for seniors and disabled folks - call Jean.

5

- Hamburgers

6

- Tuna Melt

7

- Tamale Pie

12 - Polish Sausage (Veggie) 13 - Cod 14 - BBQ Pork 19 - Beef & Mushroom Pie 20 - Baked Ham 21 - Chicken Casserole 26 - Meatloaf 27 - Fried Chicken 28 - Pork Chops

10 I Prime July 2016

Bozeman Senior Center Find Us on Facebook! bozemanseniorcenter.org

The Bozeman Senior Center will be closed on Monday, July 4

EVENTS ■ Senior Farmers Market Nutrition Program: This Department of Agriculture program allows participants to purchase locally grown, unprocessed produce at farmers markets. Each participant gets 25 $2 coupons for a total of $50 per market season. Income guidelines are as follows: 1-person household = $21,978; 2-person household = $29,637. Applications available at the front desk.

■ Celebrate Independence Day: Friday, July 1 at noon with BBQ chicken, all the fixings & entertainment!

■ Pen & Pencil Collection Display: Thursday, July 7, 10 am-2 pm. Long-time member Harry Kinyon has collected pens & pencils since 1948. He’ll share more than 4,500 from Europe & all over the United States.

■ “Is Your Lifestyle Minimizing Your Risk of Alzheimer’s or Dementia?”

Wednesday, July 13, 11 am. Joanne Scrip, RN, from Home Instead Senior Care will share the latest research and developments in the fight against dementia and Alzheimer’s disease. Find out what you can do to take action.

■ Region Travel: France! Thursday, July 14 at noon. Join us as we celebrate France this month! Been there? Born there? Lunch on us if you answer ‘yes’ to either question!

■ Movie Afternoon: “The HundredFoot Journey,” Tuesday, July 19, 1 pm.

A comedy-drama centered on an Indian family who moves to France and opens a restaurant across the street from a Michelin-starred French restaurant. Starring Helen Mirren. Popcorn provided.

■ Movie Afternoon: “Griefwalker,” Tuesday, July 26, 1 pm. This thoughtprovoking commentary on life profiles Stephen Jenkinson, who teaches that death empowers us to live. Stephen

807 North Tracy • (406) 586-2421 • www.bozemanseniorcenter.org Shannon Bondy: shannon@bozemanseniorcenter.org (Executive Director) Deb Earl: deb@bozemanseniorcenter.org (Associate Director)

is a Harvard educated theologian and one of Canada’s leading palliative care educators. A Gallatin Valley Circle of Compassion representative will present the film and answer questions after.

■ Preventing Identity Theft: Wednesday, July 27, 1 pm. Scott Blando, Financial Advisor for Morgan Stanley, will present and answer questions about preventing identity theft.

■ Hiking Club (Tuesdays, 8:30 am) and Walking Club (Thursdays, 9 am) : Continuing every week. Schedules at front desk or on our website.

■ Two New Exercise Classes for Summer! Easy Walking, Tuesdays 10-11:30 am, through July 26 (No class July 12). Includes weekly talks about the benefits of exercise, warmup stretches, a graduated walking schedule, cool down and back in time for lunch! Also, Easy Pole Walking, August 2-23, 10-11:30 am. More info to come.

■ Hawaiian Luau: Thursday, Aug. 25.

Mark your calendars! More info to come.

TRAVEL ■ Big Horn Canyon Boat Trip: Monday, July 11. Motorcoach to Big Horn Canyon National Recreation Area. Picnic lunch and 2-hour narrated boat ride through gorgeous canyons. $110.

■ Bannack Days: Sunday, July 17. Motorcoach to Bannack State Park to enjoy a fun day at annual Bannack Days. $45.

■ Ousel Falls Day Hike & Lunch Trip: Tuesday, July 26. Motorcoach to Big Sky, enjoy a fun hike, lunch on your own at The Corral, ride up to Moonlight Basin Lodge. $43.

■ Music Ranch, Livingston: Thursday, July 28 (Jimmy Fortune) & Thursday, Aug. 18 (The Bellamy Brothers). Travel south of Livingston by motorcoach to Music Ranch for an evening of live music. Leave the Center at 5 pm, light dinner on your own at the Ranch, then music. $80.

■ Tizer Botanic Gardens & Arboretum & Last Chance Tour Train: Monday, Aug. 1. Motorcoach to Tizer Gardens, lunch on your own at Montana City Grill

and Saloon, and Last Chance Tour Train in Helena. $57.

■ Playmill Theater: Aug. 11. “Seven Brides for Seven Brothers.” Dinner on your own in West Yellowstone, then enjoy the play. $59, transportation & ticket.

■ Yellowstone Park, Lake Lodge: Friday Aug. 26. Motorcoach through Yellowstone, enjoy lunch and a narrated boat ride. $85.

■ Playmill Theater: Wednesday, Aug. 31.

“Singing in the Rain.” Dinner on your own in West Yellowstone, then enjoy production. $59, transportation & ticket.

■ Music Cities of Tennessee featuring Memphis & Nashville: Sept. 20-25. Sites include the Grand Ole Opry, Nashville Nites & Elvis’ Graceland. $2,799. Still room for 4.

■ Discover Tuscany: October 21-31.

Spend 7 nights in one hotel in Montecatini, 2 nights in Venice. $4,599.

■ Jackpot Trip: Sept. 28-30, 2016. Get ready to gamble and have a great time.

Motorcoach to Jackpot to enjoy a fun time at Barton’s Club 93. $190.

■ Slide Presentation: Thursday, Aug. 4, 10 am. Everyone invited to slide show on future trips: Discover Scotland; The Wonders of Peru including Machu Picchu; Discover Panama, including Gamboa Rainforest Resort & Embera Indigenous Village.

STOP BY THE BOZEMAN SENIOR CENTER OR VISIT OUR WEBSITE FOR MORE DETAILS ON OUR EXCITING TRIPS! SERVICES ■ Computer Assistance with Jack, Paul, Jay & Molly. Please call for more information & to sign up.

■ Medical Equipment available for those 50+.

■ The Hearing Aid Institute of Bozeman offers free services: clean & check, adjustments, batteries, repairs, & wax check.

Wednesday, July 20, 11:30 am- 1:30 pm.

■ Foot Clinic by appointment. July 18 & 25.

■ Free blood pressure checks every Wednesday 11:30 am-1 pm.

■ Association for the Blind meets 2nd Thursday 1:30 pm. Open to anyone who is visually impaired.

SUPPORT SERVICES ■ No Forgetters & Friends meetings until September. They will have potlucks in July & August. Call if interested.

■ Widowers Support Group meets 1st & 3rd Fridays 10:30am.

HEALTH AND EXERCISE ■ Mondays: 8:30 am Strength Training, 9 am Gentle Aerobics, 10 am Core, 10:30 am Aerobics Plus, 11:30 am Gentle Tai Chi, 12:30 pm Arthritis Fitness, 1 Balance, 1:30 pm Gentle Yoga.

■ Tuesdays: NEW CLASS-10 am Easy Walking, 10:30 am Yang Tai Chi, 11:30 am Beg. Yang Tai Chi, 12:30 pm Strength Training, 2 pm Arthritis Fitness.

■ Wednesdays: 8:30 am Strength Training, 9 am Gentle Aerobics, 10 am Core, 10:30 am Aerobics Plus, 1 pm Balance, 1:30 pm Gentle Yoga.

■ Thursdays: 10:30 am Yang Tai Chi, 11:30 am Gentle Tai Chi, 12:30 pm Strength Training, 2 pm Arthritis Fitness.

■ Fridays: 8:30 am Strength Training, 9 am Gentle Aerobics, 10 am Core, 10:30 am Aerobics Plus, 11:30 am Beg. Yang Tai Chi, 12:30 pm Arthritis Fitness.

SOCIAL ACTIVITIES ■ Adult Coloring: Wednesdays 9 am.

■ Bingo: Tuesdays & Thursdays, 1 pm.

■ Book Club: Monday, June 20, 10:30 am.

■ Bridge: Wednesdays & Fridays, 12:45 pm.

■ Duplicate Bridge: Mondays, 12:30 pm.

■ Creative Writing: Tuesdays, 10 am.

■ Cribbage: Tuesdays, 1 pm.

■ Hiking: Tuesdays, 8:30 am ■ Line Dancing: Tuesdays, 10:30 am.

■ Oil Painting: July 11 & 25, 1 pm with instructor May Mace.

■ Pinochle: 1st and 3rd Mondays, 1 pm.

Wednesdays, 1 pm. Thursdays 1 pm.

■ Red Hat Ladies Luncheon: Wednesday, July 13, 11:30 am at Famous Dave’s.

Prime July 2016 I 11

■ Scrabble: Thursdays 9:30am.

■ Singing Souls: Tuesdays 1:30pm, $5/ session.

■ Walking: Thursdays, 9:00am.

■ Watercolor Painting: Wednesdays 9:30 am.

■ Woodworker Shop open to members only 8:30am-4:00pm.

■ Wood Carvers: Mondays, 9:30 am.

NUTRITION SERVICES ■ Congregate Meals at center Monday-Friday, Noon.

■ Meals-on-Wheels delivered Monday-Friday to homebound individuals ■ Frozen Meals available for pickup at center Monday-Friday.

■ FREE Birthday Dinner Celebrations on Wednesdays during the month of your birthday for members.

EXTRAS ■ Second Hand Rose Thrift Store: 10 am-2 pm, Monday-Friday. Bring donations of clothes, household items, books, games, crafts & more anytime between 8:30 am-4:30 pm, MondayFriday.

■ Our library currently needs gently used book donations. No encyclopedias or Reader’s Digests please. Thanks!

■ Interested in Intro Pottery (hand building & glazing) with Jane Moyles?

Cost is $25. Call to get on interested list.

■ Do you or someone you know need an electric scooter? These are donated occasionally and we give them away to those in need. Call to get on waiting list.

■ We are in need of a temporary donated storage space to store items for our Fall Festival fundraiser. Please call if you know of a storage shed, barn, or other space that we could use.

VOLUNTEER ■ Meals-on-Wheels is looking for volunteers to deliver meals in Bozeman. Please call Sue, 586-2421.

■ Foot Clinic is looking for current or retired nurses to help at our monthly foot clinic service!

Please call 586-2421.

Menu Mon – Fri at 12:00 Noon 1 45 6 7 8 11

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Watermelon, BBQ Chicken, Potato Salad, Strawberry Shortcake CLOSED Salad, Chili Stuffed Baked Potato, Fruit Cocktail, Bread Pudding Cottage Cheese/Fruit, Baked Ziti, French Bread, Corn, Cake Salad, Hot Pork, Mashed Potatoes, Veggies, Lemon Bar Pears, Taco Salad Bar, Refried Beans, Corn, Cookie - Beets, Chicken Fried, Hash Browns, Green Beans, Brownie - Watermelon, Baked Cod, Rice, Tomatoes, Cherry Crisp - Salad, Roast Beef, Mashed Potatoes, Zucchini, Cookie - Salad, Ham, Macaroni & Cheese, Peas, Dessert - Salad, Chicken & Noodles, Carrots, Bar - Fruit, Spaghetti, Bread, Peas, Ice Cream - Applesauce, Pork Roast, Baked Potato, Broccoli, Cake - Salad, Meatloaf, Mashed Potatoes, Carrots, Apple Crisp - Salad, Baked Chicken, Red Potatoes, Green Beans, Fruit/Yogurt - Cranberries, Chicken Fried Steak, Hash Browns, Veggies - Tomatoes, Chef Salad, Bread Stick, Cookie - Hard Boiled Egg, Hamburger Steak, Mashed Potatoes, Peas, Cake - Salad, Turkey, Dressing, Carrots, Bar - Peaches, Spaghetti, Green Beans, Garlic Bread, Ice Cream - Salad, Pulled Pork, Baked Beans, Peach Crisp - Coleslaw, Fish Taco, Tomatoes, Bread Pudding

Please make reservations for lunch so that we can have an adequate amount of food!

RSVP

Southwest Montana

807 N. Tracy Ave., Bozeman, MT 59715 • 587-5444 Debi Casagranda, Program Coordinator (dcasagranda@thehrdc.org) 111 South 2nd, Livingston, MT 59047 • 222-2281 Deb Downs, Livingston Program Coordinator (debdowns@ rsvpmt.org) • www.rsvpmt.org RSVP OF SOUTHWEST MONTANA UPDATES ■ GALLATIN VALLEY FARM TO SCHOOL: Garden explorer summer camp needs volunteers to help teach children about gardening and cooking. No prior experience is necessary, just a willingness to learn and work with children. Summer camp dates are July 11-15, July 25-29 and August 1-5. Hours are 9-3.

■ MUSEUM OF THE ROCKIES: Variety of opportunities available, such as helping in the gift shop and more.

■ AMERICAN RED CROSS: Donor Ambassador needed. This person greets and assists blood donors at various blood drives at Bozeman Red Cross Center or in the community. At the center, drives are 10 a.m.-2 p.m. Fridays. Looking for a volunteer who can work one or more 4-hour shifts. ALSO: Team Leaders to help recruit, train and schedule Donor Ambassadors and Couriers. Community Outreach Specialist to seek locations to set up a table to sign up prospective volunteers and/or blood donors. Excellent customer service skills needed. Training provided. Flexible schedule.

■ BELGRADESENIORCENTER:Meals on Wheels needs substitute drivers. Delivery times are before Noon Monday-Friday ■ BEFRIENDERS: Befriend a senior; visit on a regular weekly basis. Your interests will be matched to a senior who needs companionship.

■ HELP CENTER: A volunteer who is computer literate and interested in entering data into a social services database.

ALSO: Volunteers needed to call different agencies/programs to make sure database is up to date and make safety calls to home-bound seniors.

■ JESSIE WILBER GALLERY AT THE EMERSON: Volunteers needed Wednesdays, Thursdays, and Fridays to greet people at the main desk, answer questions and keep track of visitor numbers. Only requirement is enjoying people. Prefer someone who can com-

mit to the same schedule each month.

■ SENIOR GROCERIES, GALLATIN VALLEY FOOD BANK: Deliver commodities to seniors in their homes once a month. Deliveries in Belgrade are especially needed.

■ BOZEMAN SENIOR CENTER FOOT CLINIC: Retired or nearly retired nurses are urgently needed! Just 2 days a month, either 4- or 8-hour shifts.

■ SACKS THRIFT: Support the Help Center by volunteering at the thrift store. Volunteers needed for 2- to 3-hour shifts any day Monday – Saturday, 9:30 a.m.-6 p.m. in Bozeman and Belgrade locations.

Please call Debi at RSVP today at 5875444 for more information on these and other opportunities.

RSVP PARK COUNTY VOLUNTEER OPPORTUNITIES

■ SPAY AND NEUTER CLINIC: Needs strong volunteers this summer at the Farmers Market on Wednesdays to set up and take down wooden booth used for a lemonade stand for their fundraiser.

■ LIVINGSTON DEPOT CENTER: Looking for volunteers through mid-September as museum attendants, gift shop attendants, maintenance helper, and off-season office assistants. Schedules vary; training is provided.

■ CHAMBER OF COMMERCE: Has a number of openings for the NPS Centennial Park County Days Aug.14-21 at various locations in town. Each day has a different event.

■ LIVINGSTON’S FLY FISHING FAIR: August 2-6. Volunteers needed to help in several areas at the High School.

■ SENIOR CENTER FOOT CLINIC: Could use volunteers and nurses twice a month to help with foot care.

Please contact Livingston Program Coordinator Deb Downs at 406-222-2281 or debdowns@rsvpmt.org for information on these and other opportunities.

AT T E N D

THE

2ND

ANNUAL

G A L A Honoring Southwest Montanans 65 and over These awards will recognize 24 exceptional people for their accomplishments, talents and contributions to our community.

The gala will be held Tuesday, August 30, 2016 at Riverside Country Club

An evening of fine dining, live music, award presentations and celebration

TICKETS AVAILABLE $49 PER PERSON

Tickets may be purchased online at www.primeawards2016.eventbrite.com or at the Bozeman Daily Chronicle Office 2820 W. College St. Bozeman MT 59718 For more information contact Leslie McCleary: 406.582.2699