Prime October 2016

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R O F TS E L N U ZI AD A G E A R M TU A A M OCTOBER 2016 | A Conversation with Two Actors, P. 2 | Living to Work, P. 4 | Apples, P. 5

2 I Prime October 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

Theater, Life and Theater: A Conversation with Two Actors.............................................. 2 Living to Work, Working to Live...................... 4 An Apple a Day.............................................. 5 Squash Tired Old Recipes: A Few Tips for Preparing Fall Produce............ 6 Recipes.......................................................... 7 Prime 24 Over 64 Awards Was a Night to Remember...................................................... 8 Local Senior Centers & RSVP......................... 9

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By Matt Fey

W

hen actors capture the raw, undeveloped essence of theatrical characters, they morph the paper unknowns into vivid portrayals of real life before a living, breathing audience. Suzee Branch and Mary Orr have been doing that their entire lives.

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Theater, Life and Theater: A Conversation with Two Actors

Orr remembers her oldest brother writing scripts for her seven siblings to act out in their Long Island, N.Y., home. Her family’s 8mm camera became the outlet for her creativity, and those moments convinced her she wanted to at least try acting professionally, which led her to Topeka, Kansas.

There, she had the fortunate opportunity to run the local Topeka Civic Theatre from 1989-2011, while moonlighting as a local Realtor. Orr worked with the regional actors for

22 years, diving deeper into community theater with each passing season.

The winter of 2011, her life changed profoundly. She began working at Mammoth Hotel in Yellowstone and fell in love with everything that had to offer, including the man she eventually moved to Bozeman for. She figured she was leaving her theatrical dreams in Topeka, until a chance meeting with a founding member of Bozeman’s Open Door Theater.

Branch was 4 when she began what she called “pretending.”

Prime October 2016 I 3

Mary Orr (right) and Suzee Branch (left) have become fast friends working on stage.

“I like to pretend and be someone completely different,” she said recently, sitting next to Orr after a long rehearsal for the Verge Theater’s upcoming production of “Talking With.”

Branch’s “flower-child kind of life” has taken her on a whirlwind of experiences, including stops at eight or 10 colleges, a time of chasing famous bands across America, 40 acres of pure enchantment in Wisconsin, and being a passionate registered nurse. At every stop, she was always in search of the local theater.

When she found herself again looking for a new home, her daughter supplied the special instructions: a small town with a mall. Branch had roamed through the Rockies before and knew it was the place to start. She placed job applications for nursing in every town that met the criteria, from Ogden to

Bozeman. In 1985, she took a job in Bozeman. Gallatin Valley Mall satisfied her daughter. Branch wasn’t sure she’d be able to continue acting in Bozeman, but she quickly found roles in local community theater.

For both Orr and Branch, theater is a way to engage in personal and group development, and to build relationships that go beyond the applause of the audience.

“Acting is a way to lose yourself and eventually find that magical moment when you connect on a deeper level,” Branch said. For Orr, it’s a way to express individuality in a setting that grants such liberties. “Theater is the healthiest way to get what I need.”

Both actors love community theater’s ability to create a judgment free zone that is, according to Branch, an “unduplicable” feeling.

See Branch and Orr in “Talking With” “Talking With,” written by Jane Martin, is directed by Stephanie Campbell, recently retired professor of Acting for Stage and Camera at Montana State University. The play, which won a 1982 American Theatre Critics Association Award for Best Regional Play, is composed of eleven 10-minute monologues. The female characters include a baton twirler, a woman in labor, an ex-rodeo rider, a Fundamentalist snake handler, and an actress willing to go to any lengths to get a job. Mary Orr plays an introverted older woman with an unnatural obsession with lamps. Suzee Branch is a delusional homeless woman with an odd fascination for McDonald’s.

“Talking With” will be presented at 8 p.m. Oct. 1315 and 20-22, at the Verge Theater, 2304 N. 7th Ave., across from Murdoch’s Ranch & Home Supply. Tickets are available at vergetheater.com; 406-587-0737.

4 I Prime October 2016

Living to Work, Working to Live

By Lois Stephens

I’ve come to the conclusion that work takes up a lot of valuable time better spent in other pursuits.

If I also consider the extra 30 minutes a day I spend walking to the office and back, that adds up to more than 125 hours a year spent getting to and from work, which is more than the vacation hours I accrue in a year. The walk itself I enjoy even if it is additional time spent in a work-related situation.

Still, I think of all the precious daylight hours wasted on the job when I could be pursuing more productive activities, like sitting on the back deck with a glass of wine in my hand, reading an excellent book.

Besides, work ages a person. Look at me. I’ve been earning a living for 50 plus years, and when I bother to look in the mirror, I see a senior citizen.

How did this happen?? The working life must be the culprit, as earning a living constitutes the only thing I have done consistently year in, year out for the past five decades or more. So, in my opinion, work must have aged me.

I’ve also noticed a huge difference in the way I view work now compared to how I looked at it when I could still leap tall buildings in a single bound. Work has effectively soured my attitude.

Long ago and far away I was a fresh-faced youngster, chomping at the bit to join the work force, earn my

own money and make my mark on the world. When I entered my teen years, I babysat and mowed lawns until I was 16. At that ripe foolishly young age, the laws of the land decreed I could work at a “real” job, which in that day meant waiting on tables or working at the Doubleday book factory in the next town to earn money until I graduated from high school.

The work ethic, fully ingrained in my young psyche, saw to it that I worked part time while attending university. Since I joined the adult world of work, I’ve been working full time, part time and a combination of both ever since. Trust me, that’s a long time, a very long time that I have spent earning a living and paying my own way.

Of course when I was younger, earning a living came naturally and seemed the appropriate way to spend my life, and it never occurred to me that I would someday not work. Indeed, I thought I was indispensable. The office would fall apart if I wasn’t there, I thought about work on weekends, and overtime presented no difficulties.

It just provided me with the opportunity to earn a little more money and demonstrate to my boss my value and willingness to tackle anything and get the job done right.

As a young adult, I lived to work.

Work took top priority as in my youthful arrogance I thought I had a lot of ground to cover and a lot to prove to anyone who cared to notice. I thought nothing of working a fulltime job and three part-time jobs. Just call me Super Woman.

Eventually, I grew up. The novelty of work turned into a necessity to work. Further down the road and through the years my attitude has changed, priorities have shifted, and I look at work now through less than rose-colored glasses.

What a difference age and experience make in a life. Now I work to live. Distressingly, I like to eat and I like to feel warm in winter, so these unfortunate habits require that I continue to work.

I eat less now than I did as a young adult, and I can toss another stick of wood onto the fire in winter. I don’t want as many gadgets as I once did either, so I figured I wouldn’t need to work a full-time job and as many part-time jobs as I could stuff into a day. Until of course, thanks in part to our health care mess plus the spiraling cost of everything and anything, I realized I would probably have to continue working at some sort of job until I start to drool and can’t remember my name. Now I look at part-time jobs as potential replacements for my full-time job, and I contemplate ways to have a lucrative part-time job or two that will enable me to stop this foolishness of earning a living full time each and every day of the week.

I see people die from stress and work-related causes. I watch people grow old working and having no time or energy to actually live when they decide to retire, and I think about the ironic nature of work. We work so we have a nice house to come home to

and enjoy; yet we are never at home because we are always working to have a nice house to come home to.

Something doesn’t make sense with that picture, and it took me a lot of years to figure out that life consists of more than earning a living. It took me a long time to shift priorities and realize that home is truly a great place to be. That’s where my books sit in stacks waiting for me to read them, that’s where the garden waits in the summertime, that’s where my bike sits patiently. Home provides me with the opportunity to indulge in all the hobbies and chores that give me pleasure, so why on earth do I want to leave home to go to work?

Oh yes, that’s right, back to that annoying problem of having to eat and stay warm in winter. This is beginning to sound like a Catch-22 to me.

I think that as we age, we realize that yes, indeed we ARE mortal, of course the workplace will survive quite well without us, and no one is indispensable. Unfortunately, we’ve seen the proof of this as colleagues die, retire or change careers. This realization enables us to at least want to slow down, work smarter not harder, and understand that we want more out of life than trudging to work every day.

Time grows short, I have far too many books yet to read and I want to have time to spend in activities that give me pleasure. These priorities sound much more enticing as ways to pass the time than does the neverending need to earn a living. Besides, I have earned a living for a LONG time, a depressingly long time, and it is time for a little less work and a lot more fun.

Now I just have to figure out how to manage the feat and still pay the bills.

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 October 2016 I 5

An Apple a Day

By Jan Cashman

T

here is a lot of truth in the old adage “An apple a day keeps the doctor away.” Apples are one of the healthiest foods a person can eat. They are high in fiber and Vitamin C and low in calories. They are high in antioxidants. Eat the skin and you get even more nutritious benefits.

Apples originally were found between the Caspian and Black seas. Even though this is not far from the “cradle of civilization,” the Tigris and Euphrates rivers, nowhere in the Bible does it say that the forbidden tree was an apple. However, humans have been eating apples since at least 6500 B.C. They were a favorite fruit of ancient Greeks and Romans.

In North America, Johnny Appleseed established orchards in the upper Midwest in the early 1800s. Back then, apples were used primarily for hard cider.

They became more popular as a fresh fruit when refrigeration came into use. Also, new, bettertasting apples were available.

Apples do not grow “true to seed,” meaning, if you plant an apple seed, the tree that results will not produce that same type of apple. Breeders take pollen from an apple with desirable char-

acteristics and swab it onto the stamen of an apple variety with other good features, then bag the flower to keep the pollen from other trees away. The seeds will then be grown on and grafted to see if that tree’s apples have good enough flavor, texture, storage life and appearance to merit further production.

By the 1960s, most supermarkets carried mainly three types of apples, McIntosh, Red Delicious and Golden Delicious.

These three kept a long time and were attractive but at the expense of texture and taste. Red Delicious are flavorless and mealy. In the ’60s and ’70s, apple breeding programs took on the task of developing new and better apples.

Washington State, Cornell and the University of Minnesota have the main apple breeding programs in the United States. Not surprisingly, the hardiest varieties that

do well in our northern climate come out of Minnesota.

In the 1970s, some good new varieties were introduced from New Zealand, Australia and Japan: Gala, Granny Smith, Fugi and Braeburn.

They have a long shelf life and better texture and flavor, but most are not hardy enough to grow in Northern climates. New apples were being introduced in the U.S. too. While at the University of Minnesota in the late 1960s, my husband, Jerry, was on a panel that tasted apple pies to rate potential new apples in a blind test. One of his young professors was doing the breeding, and by 1978, State Fair and Sweet 16 apples were on the market, two of the best apples we sell.

In 1991, Honeycrisp apples were released from the University

of Minnesota and hit the market by storm. They are crisp, crunchy and sweet; everything an apple should be. The last few years, Honeycrisp has become one of our best-selling apples. Luckily, the tree seems to be hardy. Customers who planted Honeycrisp two or three years ago are already getting nice crops of this delicious apple.

This chart lists a few of the best apples for Southwest Montana.

There are many other apples that grow and produce well here—some old varieties like Wealthy, some from Canada like Goodland, some others from Minnesota like Haralred. Good weather conditions have made 2016 a great year for all apples in the Gallatin Valley.

A P P LE S F O R O U R C L I M AT E : Variety

Fire Blight Resistance

Storage Life

Characteristics

State Fair

No

Short

Early ripening

Goodland

Moderate

Short

Very hardy tree

Northern Lights

Moderate

Short

Mild flavor

Chestnut Crab

Resistant

Medium

Hardy, 2-inch apples, excellent flavor

Sweet 16

Moderate

Long

Excellent flavor

Honeycrisp

Moderate

Long

Excellent flavor, juicy, crisp

Haralred

Resistant

Long

Tart & firm. Hardy. Good for pies, cider & sauce

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

6 I Prime October 2016

Recipe Box

Squash Tired Old Recipes: A Few Tips for Preparing Fall Produce

By Hannah Stiff

S

auté it, grill it, steam it, roast it. Chop it, dice it, any way you slice it, there are endless ways to cook this fall’s squash harvest. Bozeman Registered Dietitian Lindsay Kordick offers innovative ways to use your end-of-summer bounty.

For starters, summer squash can be peeled and turned into something resembling pasta. Steam the squash “noodles” and add your favorite sauce and toppings, Kordick said. This pasta-like dish packs a big flavor without the added carbohydrates. If you do want to try a favorite old dish, add vibrant new spices to create a flavorful plate. Indian, Italian and Mexican flavors pair well with squash.

If you have late-season tomatoes, add the tasty fruit to soups, sauces

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or stir fry for an extra serving of produce and a robust taste.

“Raw, chopped vegetables are great in tuna or chicken salad, omelets and garden salads,” Kordick said. “The vegetables add filling fiber and nutrients to your meals.”

Fresh fruits and vegetables are a good source of vitamins and minerals. Apples and tomatoes offer a healthy dose of Vitamins A, B and C, while squash boasts magnesium, potassium and Vitamins B, C and K. When you don’t have time to prepare an entire meal based on fall produce, Kordick recommends adding them to a snack. Keep cheese, Greek yogurt, nuts and cottage cheese on hand to supplement fruits and vegetables in an easy, tasty way.

If eating an entire garden of squash or tomatoes seems daunting, save some. Basic canning skills aren’t hard to learn.

“Freezing is another great option,” she advised. “Keep in mind that fresh fruits and vegetables should be at peak ripeness prior to freezing, and most vegetables should be blanched prior to freezing.”

After blanching, cut into smaller pieces, place them on a large baking sheet and freeze. Separate the produce into sealable plastic bags and return to the freezer for easy future consumption. Produce that is picked and frozen at peak ripeness maintains its nutritional integrity, Kordick said.

However you choose to consume the season’s bounty, remember that winter is coming. Enjoy the homegrown varieties while they last.

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Prime October 2016 I 7

Recipes and photos courtesy of Lindsay Kordick: from her blog Eight Twenty, www.eat8020.com

Chicken and Zucchini Parmesan Soup Serves 6

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.

1-1/2 lb boneless, skinless chicken breast 4 cups tomato broth (Made from bouillon found in the Mexican aisle.

Substitute low-sodium chicken broth if unable to find tomato broth.)

8 oz low-sodium marinara sauce (I like the canned version of Hunts) 2 cans (14-1/2 oz) low-sodium diced tomatoes 1/2 yellow onion, chopped 2 Tbsp minced garlic 1/2 cup chopped fresh basil 1/4 tsp ground black pepper 1/2 tsp salt (to taste) 2 medium zucchinis, halved and sliced Combine all ingredients except for zucchini in a slow cooker. Cook on low for 6 hours, adding zucchini slices for the last 1 to 2 hours of cooking.

One hour prior to serving, remove chicken breasts and shred. Return to the pot to heat through.

Serve topped with croutons and shaved parmesan cheese.

Nutrition Info per 1-1/2 cups: 178 calories, 6 g fat, 15 g protein, 19 g carbohydrates, 3 g fiber, ~450 mg sodium

Zucchini and Heirloom Tomato Salsa Serves 6

1 medium zucchini squash, ends trimmed and cut into 1/4” cubes 1/2 small red onion, coarsely chopped 1 jalapeno pepper, seeded and finely chopped 12-14 small heirloom tomatoes, chopped (~1 cup chopped) Juice from 3 limes 1/2 tsp salt 1 tsp honey 1/2 tsp dried cilantro (or use 1 Tbsp fresh, finely chopped) 1/8 tsp garlic powder Combine all ingredients in covered container and toss to mix. Refrigerate for 4 hours prior to serving.

Nutrition Info per ~1/3 cup: 22 calories, 0 g fat, 1 g protein, 4 g carbohydrates, 1 g fiber

E X PO

Don’t Miss Prime 50+ Expo on Saturday, Oct. 29 at The Commons E X PO

E X PO

The Bozeman Daily Chronicle’s first Prime 50+ Expo takes over The Commons, at Baxter and Love Lane, from 10 a.m. to 3 p.m. on Saturday, Oct. 29, and you’re invited.

It will be a busy, bustling event and a chance to learn about all kinds of organizations, businesses and services catering to Gallatin Valley’s 50+ adults, covering travel, education, financial planning, retirement benefits, housing options, pets, health and nutrition, fitness and recreation, and much, much more.

Enjoy a wide variety of entertaining and informational presentations, get information from the experts, sample different foods and see what a REACH Air Medical helicopter looks like up close.

“We’re excited to present the first 50+ Prime Expo,” said Daily Chronicle Events Coordinator Leslie McCleary. “We’re planning an engaging, informative and fun event, and hope Bozeman residents will make a day of it with their friends.”

Food services will be available, and you can meet some of the writers of Prime Magazine too.

Admission will be $5 at the door, with 20 percent of the cost donated to HRDC programs for seniors.

Sponsors are Gallatin Subaru, Heroes and Horses, the Travel Café, Welcov HealthCare, QualiCare Family HomeCare, Churchill Retirement Home & Assisted Living, Bozeman Parks & Recreation, BioScience Laboratories Inc., Renew Yoga and Dahl Funeral & Cremation Service.

For more information and tickets, visit http://www.bozemanseniorexpo. com/

8 I Prime October 2016

Prime 24 Over 64 Awards Was a Night to Remember The Prime 24 Over 64 Awards Gala, held at Riverside Country Club, was a red-carpet event for honorees and guests.

More than 230 friends, colleagues and family members filled the room at the Riverside Country Club on Aug. 30, as The Bozeman Daily Chronicle honored 24 outstanding community leaders and volunteers at the Second Prime 24 Over 64 Awards Gala.

Chronicle Publisher Stephanie Pressly offered opening congratulations and Advertising Director Cindy Sease served as host for an entertaining and inspiring presentation as each of the 24 honorees was recognized.

By the end of the evening, an amazing cross-section of Bozeman history and life was spotlighted, including the sports history at Bozeman High School, Montana State University and the Bozeman Amateur Hockey Association; the development of community and education efforts such as Eagle Mount and Bozeman Health, HRDC, One Montana, the annual Farm Fair for fourth-graders, the Ennis Food Bank and Wonderlust Lifelong Learning; professional contributions to the international maritime industry, area architecture, Montana tourism, international soil conservation, national quilting art, nCenter biofeedback counseling, and equine veterinary care; military heroism and veteran support organizations Quilts of Valor and Warriors & Quiet Waters; the Julia Martin House and Bozeman community theater; and ministries to benefit the incarcerated, Wycliff Bible Translators and Bible Study Fellowship.

The evening kicked off with entertainment by Bozeman musicians Kenny and Colette Diamond of Diamond Rock and Soul.

Each of the award winners was nominated by a member of the community. The Daily Chronicle invites readers to begin thinking now about nominating a new group of honorees in Spring 2017, when announcements of the awards will again appear in the newspaper.

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Prime October 2016 I 9

Bozeman Senior Center EVENTS ■ The Bozeman Senior Center will be closed on Monday, Oct. 10. This is a work day for Fall Festival Volunteers.

■ Fall Festival 2016 Is Friday & Saturday, Oc. 14-15. Come shop for household items, jewelry, winter clothing, Christmas decorations, plants, hand-made wooden items, baked goods, gifts, quilts, antiques & much, much more. Call to volunteer.

Lunch served each day.

■ Fall Festival Raff le Tickets for Sale at the Front Desk. Great prizes: $100 cash, gift certificates for Sir Scott’s Oasis, Ted’s Montana Grill and more. Ticket prices: 1 for $2, 3 for $5. Drawing on Oct. 15. Need not be present to win.

■ Valley of the Flowers Grant Recipient. October is the last month to support us through the “BYO Bag for Change” grant program. Bring your own bag and shop at Heebs, Joe’s Parkway, and Rocky Mountain Toy Company, and your bag refund will be donated to the Senior Center. We will use the funds to furnish indoor recycling bins. The Valley of the Flowers Project is a local initiative to help communities become sustainable, healthy, creative, vibrant places to live.

■ Foster Grandparents Program Visit, Wednesday, Oct. 5, 11am1pm. Danielle Godlevsky is available to provide information and answer questions about this wonderful program.

■ Hiking Club and Walking Club have finished for the season. Thanks to Tim Linn & Norval Fandrich for helping lead the group. Thanks to everyone who participated – more

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

than 75 people between the two programs.

■ Flu Shots Rescheduled: Tuesday, Oct. 11, 7:30-10:30am. Come to the Senior Center for your Flu Shot.

Free with your Medicare card. No appointment needed.

■ Pancake/Bingo Supper. Monday, Oct. 17, 5:30pm. All-you-can-eat pancakes and sausage for $3.50.

Bingo to follow, with cash prizes.

■ Driver Refresher Course: Wednesday, Oct. 19, 12:30-5:30pm. Call 586-2421 to sign up. $15 for AARP members, $25 for non-members.

■ Adventure Travel Theater returns.

Thursday, Oct. 20, 1pm. “Trails of the Mountain West Part II.” We continue to follow the Cooper brothers in their homemade Model T pickup camper all the way to Alaska.

Dale Smith says, “You’ll enjoy the most popular Travel Adventure Movie ever made.”

■ Tuesday Drumming class will not meet until further notice.

■ Region Travel: Japan. Thursday, Oct. 20, noon. We celebrate Japan this month. Been there? Born there?

Lunch on us if you answer ‘yes.’

■ Movie Afternoon: “Meru.” Tuesday, Oct. 25, 1pm. A thrilling documentary starring local climber and mountaineer Conrad Anker and two others who struggle to make a first ascent of Mount Meru. Popcorn provided.

■ Halloween Celebration. Monday, Oct. 31, noon. Come to lunch in your best Halloween costume. Prizes awarded. Please sign up in advance.

■ Medicare 101, Medicare Basics Class, Oct. 17, 24, 27, 31 – Nov. 7, 10, 14, 28 – Dec. 5. Topics include Original Medicare, Part D Prescrip-

tion Drug, Supplements & Medicare Advantage Plans, penalties, and how to compare plans. For educational purposes only; no plan-specific information shared. Call Bonnie McDunn, Z Agency Inc., 406-599-6902 with questions. No sign up necessary.

TRAVEL ■ DISCOVER PANAMA, Feb. 9-17. Fly to Gamboa, Panama, to enjoy 9 days of touring, including 1 day traveling through the Panama Canal Miraf lores locks. Itinerary at Senior Center front desk. Cost: $3579 per person, double occupancy.

■ OREGON TRAILS & PORTLAND ROSE FESTIVAL, JUNE 8-13. Fly to Portland. Tour Mt. St. Helens Monument, Johnston Ridge Observatory. Enjoy the Portland Rose Festival, the International Rose Testing Garden, Pittock Mansion and a tour of Portland. Motor coach to Astoria, visit Ft. Clatsop National Memorial, and Tillamook Cheese Factory. Travel to Multnomah Falls, and the Columbia River Gorge, with a ride on a sternwheeler. Cost: $2199 per person, double occupancy.

■ GRAND CANYON AND NATIONAL PARKS, June 25-30. Fly to Las Vegas, motorcoach to the Grand Canyon. See Arizona Route 66 Museum. Stay at the Maswick Lodge near the Canyon Rim. Stay at Ruby’s Inn before traveling to Bryce Canyon and Zion National Parks.

Cost: $2799 per person.

■ FALL COLORS & LIGHTHOUSES OF THE GREAT LAKES, Sept. 28-Oct. 6. Includes Chicago sights such as Sears Tower, Wrigley Building, Water Tower Place, Navy Pier; Grand Rapids,

Mich.; Mackinac Island & 2 nights at Grand Hotel; Upper Peninsula and Door County; boat ride through Wisconsin Dells. Cost: $2999 per person, double occupancy.

■ PERU, Oct. 28-Nov. 6, 2017: Fly to Lima. See Sacred Valley of the Incas, Ollantaytambo Ruins, Machu Picchu, Cuzco, Lake Titicaca, Uros Floating Islands. Amazon Eco Lodge extension possible. Cost: $5279 per person.

■ PANAMA CANAL CRUISE, 14 nights on the Norwegian Sun, Nov. 3-18, 2017. Ports include: Cabo San Lucas; Acapulco; Puerto Quetzal, Guatemala; San Juan Del Sur, Nicaragua; Puntarenas, Costa Rica; and Cartagena, Columbia.

■ Stop by the Bozeman Senior Center for more details.

SERVICES ■ Forgetters & Friends: Wednesday, Oct. 12, 1pm.

■ Computer Assistance with Jack, Paul, Jay & Molly, plus tutor Mike on Thursday mornings. 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, Oct. 19, 11:30am-1:30pm.

■ Foot Clinic by appointment. Oct. 17 & 24.

■ Free blood pressure checks Wednesdays, 11:30am-1pm.

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

10 I Prime October 2016

HEALTH & EXERCISE ■ Mondays: 8:30am Strength Training, 9am Gentle Aerobics, 10am Core, 10:30am Aerobics Plus, 11:30am Tai Chi for Arthritis, NEW CLASS Oct. 17, 24, 31, 1pm, Video Series.

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

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

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

■ Fridays: 8:30am Strength Training, 9am Gentle Aerobics, 10am Core, 10:30am Aerobics Plus, 11:30am Tai Chi for Arthritis.

SOCIAL ACTIVITIES ■ Adult Coloring: Wednesdays 9am.

■ Bingo: Tuesdays & Thursdays, 1pm.

■ Book Club: Monday, Oct. 17, 10:30am.

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

■ Duplicate Bridge: Mondays, 12:30pm.

■ Creative Writing: Tuesdays, 10am.

■ Cribbage: Tuesdays, 1pm.

■ Line Dancing: Tuesdays, 10:30am.

■ Oil Painting: Monday, Oct. 24, 1pm with instructor May Mace.

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

■ Red Hat Ladies Luncheon: Wednesday, Oct. 19, 11:30am at IHOP. ■ Scrabble: Thursdays, 9:30am.

■ Watercolor Painting: Wednesdays, 9:30am.

■ Woodworker Shop open to mem-

bers only, 8:30am-4pm.

■ Wood Carvers: Mondays, 9:30am.

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: 10am-2pm, Monday-Friday. Bring donations of clothes, household items, books, games, crafts, & more, 8:30am-4:30pm, MondayFriday.

■ 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.

■ Interested in playing Canasta?

Call to get on the interested list.

VOLUNTEER ■ Call 586-2421 if you are interested in any of these opportunities.

■ Meals-on-Wheels is looking for volunteers to deliver meals in Bozeman.

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

■ Our thrift store, Second Hand Rose, sometimes receives more donations than we can use. We occasionally need volunteers with a truck, SUV or other large vehicle to take surplus to other thrift stores.`

Menu Mon-Fri at Noon 3- Beets, Chicken/Noodles, Peas, Peanut Butter Cookie 4- Pea Salad, Cod, Rice, Steamed Vegetables, Chocolate Cake 5- Jello, Beef Stew, Biscuits, Lemon Bars 6- Potato Salad, Polish Dog, Sauerkraut, Baked Beans, Fruit Crisp 7- Tossed Salad, Pork Roast, Mashed Potatoes/Gravy, Green Beans, Oatmeal Bar 10-CLOSED 11- Tossed Salad, Spaghetti/ Meat Sauce, Mixed Vegetables, Carrot Cake 12- Pears, Teriyaki Chicken, Baked Potato, Vegetable, Peach Crisp 13- Corn Salad, Beef & Bean Burrito, Spanish Rice, Vegetable, Ice Cream Sundae 14- Fall Festival – Roast Beef Dinner OR Chicken Noodle Soup & Chicken Salad Sandwich 15- Fall Festival – Roast Beef Dinner OR Chicken Noodle Soup & Chicken Salad Sandwich 17- Cottage Cheese/Fruit, Beef Stroganoff, Peas & Carrots, Chocolate Chip Cookies 18- 3 Bean Salad, Baked Ziti, French Bread, Vegetable, Tapioca 19- Fruit Salad, Ham, Scalloped Potatoes, Peas, Apple Crisp 20- Japan Region Travel: Beets, Chicken Tenders, Jo Jo’s, Mixed Vegetables 21- Taco Salad Bar, Brownie 24- Tossed Salad, Malibu Chicken, Rice, Broccoli, Fruit Crisp 25- Carrot Salad, Pork Chops, Baked Potato, Corn, Spice Cake 26- Orange Jello, Fruit, Turkey/ Dressing, Green Beans, Cherry Bar 27- Coleslaw, Chili, Corn Muffins, Blondie 28- Potato Salad, Hamburger, Baked Beans, Chips, Gingersnap Cookie 31- Boiled Egg, Meatballs, Bloody Halloween, Orange Sherbet

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

Belgrade Senior Center 92 East Cameron Avenue (406) 388-4711 www.belgradeseniorcenter.com

Email: belgradesrcntr@bresnan.net Executive Director: Kathryn Manz

BOARD MEETING: ■ Monday, Oct. 24, 1pm. Open to the public.

EXERCISE : ■ Movement in Motion: M -W- F at 9am ■ Yoga: Tuesdays 9am; Fridays 8am.

SOCIAL ACTIVITIES: ■ Bake Sale: Oct. 20, starting at 9am ■ Canasta: Tuesdays at 12:30pm ■ Pinochle: Thursdays at 9 am, Fridays at 12:30pm ■ RED ROCKERS! Oct. 11, 11:30am. Enjoy a meal with your friends at Hong Kong City in Belgrade. Call 388-4711 to get your name on the dinner list.

■ Saturday Bingo: Oct. 8 & 22, 2-4 pm, $20 buy-in to play.

■ Wednesday Bingo: 1pm. Buy-in is $1/card, split for the five games played. Blackout is $1/card, winner takes all.

■ Spaghetti Feed & Fish Fry: Canceled until further notice.

ONSITE COMMUNITY SUPPORT & HEALTH SERVICES: ■ Area IV Agency on Aging Visit: Our contract managers always available for a visit.

■ Blood Pressure Check: At noon, Oct. 6 & 20.

■ Hearing Aid Check: Oct. 11, 12:30pm.

■ Urgent Care Onsite Flu Shots: Sign up for Wednesday, Oct. 20, 12:30pm.

■ Open Enrollment Medicare Presentation: Sign up for benefits with Agency Z, Wednesday, Oct. 26, 10:30am.

Prime October 2016 I 11

■ HRDC Food Pantry: Wednesdays at 11:30am ■ Medical Equipment Loan Closet: Wheelchairs, canes, bedside commodes and walkers available on a temporary basis.

Equipment and cash donations welcome.

VOLUNTEER: ■ Helpers for the kitchen during noon meals plus fundraiser volunteers are needed. Call 388-4711 or stop by the Center for information.

NUTRITION SERVICES : ■ Congregate Meals at Center, Monday-Friday at Noon. Please make reservations so we have an adequate amount of food.

■ Meals-on-Wheels delivered Monday-Friday to homebound individuals ■ Frozen Meals available for pickup at Center, Monday through Friday. Call 388-4711.

SEEKING BOARD MEMBERS: ■ Are you passionate about community services, a champion of senior rights and interested in helping build a stronger future for the Center? Have business skills or abilities? We are seeking a Vice President, Treasurer, and Members at Large.

COMMUNITY RESOURCES: ■ Seniors Farmers Market Nutrition Program: Through the US Dept. Agriculture, 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 apply.

■ HRDC Outreach providing additional nutrition resources 1st & 3rd Thursdays of month with pre-packaged food boxes. Pick up these extra groceries at Lexey’s Acres or call Dana Mitchell, 6006269, for assistance.

Menu Mon – Fri at Noon 3 - Salad, Chicken Tenders, Tater Tots, Veggie, Dessert 4 - Salad, Chef Salad, Pretzel Roll, Dessert 5 - Salad, Roast Beef, Mashed Potatoes/Gravy, Veggie, Dessert 6 - Salad, Pork Chop, Hashed Brown/Gravy, Veggie, Dessert 7 - Salad, Baked Salmon, Garlic Bread, Veggie, Dessert 10 - Salad, Lasagna, Garlic Bread, Veggie, Dessert 11 - Salad, Tuna Salad, Deviled Eggs, Sliced Tomato, Dessert 12 - Salad, Beef Stew, Cornbread, Veggie, Dessert 13 - Salad, Chicken Taco Bar, Black Beans, Veggie, Dessert 14 - Salad, Bratwurst/Sauerkraut, Tater Tots, Veggie, Dessert 17 - Salad, Oven Fried Chicken, Macaroni & Cheese, Dessert 18 - Salad, Beef Stroganoff/ Noodles, Veggie, Dessert 19 - Grilled Ham & Cheese Sandwich, Pasta Salad, Dessert 20 - October Birthday Celebration! Salad, Pork Roast, Mashed Potatoes/Gravy, Veggies, Cake & Ice Cream 21 - Salad, Chicken Alfredo Noodles, Veggie, Dessert 24 - Salad, Baked Potato Bar, Chili, Veggie, Dessert 25 - Salad, Swedish Meatballs, Rice, Veggie, Dessert 26 - Salad, Roast Turkey, Mashed Potatoes/Gravy, Veggie, Dessert 27 - Salad, BBQ Chicken, Stuffing/Gravy, Veggie, Dessert 28 - Salad, BBQ Pulled Pork, Tater Tots, Veggie, Dessert 31 - Salad, Rigatoni & Meatballs, Garlic Bread, Veggie, Dessert All Meals Include Roll & Drink. Gluten and dairy free items upon request.

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 ■ CANCER SUPPORT COMMUNITY: Friday afternoon volunteer receptionist needed. The shift is from 1-4 pm.

Volunteer is responsible for greeting participants, giving tours and helping staff members with various responsibilities.

■ BOZEMAN SYMPHONY: Ushers, greeters and ticket sellers needed. Please contact Debi at 406-587-5444 for concert dates.

■ INTERMOUNTAIN OPERA: Intermountain Opera is putting on 2 operas this year at Willson Auditorium, Oct. 14 and 16 and May 12 and 14. Volunteers must arrive one hour before the performance for the meeting to assign locations.

Volunteers are expected to stay after the performance to help with a walk-through cleanup. Required attire is black pants/ dress and white blouse/shirt.

■ AMERICAN RED CROSS: Volunteers needed for 3 areas. Blood Drive Ambassador needed to welcome, greet, thank and provide overview for blood donors. Team Leader volunteers needed to help recruit, train and schedule Donor Ambassadors and Couriers. Community Outreach Specialist needed 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.

■ BOZEMAN DEACONESS HOSPITAL INFORMATION DESK: Make a lasting impression for those who enter Bozeman Health by greeting, providing help and delivering flowers.

■ BOZEMAN DEACONESS HOSPITAL: Volunteers needed at the Care Boutique in the Cancer Center. Responsibilities include helping customers and keeping merchandise straightened.

■ BOZEMAN DEACONESSS HOSPITAL ESCORT: Volunteers needed to escort patients through the hospital and move paperwork and equipment between departments.

■ RSVP HANDCRAFTERS: Join this group in quilting, knitting, crocheting

& embroidering to make items like hats for chemo patients, baby blankets & other hand-made items for our community. Meet once a week (can work from home). Items are on sale in our store in the RSVP office at the Senior Center.

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

■ GALLATIN REST HOME: Seeking volunteers to visit residents, perhaps sharing your knowledge of a craft, playing cards, reading or using your musical talents.

IN LIVINGSTON ■ LINK FOR LEARNING: Requesting volunteers to sit after school 3:304:30pm at any elementary school to listen to children read books. No experience necessary.

■ LOAVES AND FISHES: Needs people who enjoy cooking who can help with the evening meal.

■ CHAMBER OF COMMERCE: Needs volunteer to help stuff visitor packets on an ongoing basis on Tuesdays or Wednesdays for a couple of hours.

■ YELLOWSTONE GATEWAY MUSEUM: Always in need of someone to man the front desk and help catalog and label items. It’s a great way to learn about our local history.

■ FIX-IT BRIGADE: Volunteers of all ages and skill levels needed to help with small home repairs such as mending a fence or changing light bulbs. You will be helping seniors or veterans for 2 hours or less on your time schedule.

■ SENIOR CENTER FOOT CLINIC: Needs volunteers and nurses twice a month to help our seniors with foot care.

■ FOOD PANTRY: Needs volunteers to help with distribution on Tuesdays and Thursdays.

■ BIG BROTHERS BIG SISTERS: Be a positive role model to a child for a few hours a week.

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

■ 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 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.

Menu Menus were unavailable at press time, but Meal Service is on. Come join us.

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31910 E. FRONTAGE ROAD BOZEMAN, MT 59715 406-586-1771 www.gallatinsubaru.com Join Gallatin Subaru and Thrivent Financial October 7th from 11am-1pm, as they raise money for Liberty Place, during their Subaru Tailgate Fundraiser! Try your luck at the giant football field kick for a chance to win tickets to a Bobcats’ home game! Kickoff your weekend with fun activities, 50/50 tickets, raffle prizes and a great lunch! Show your team spirit and help raise money for Liberty place so they can give thrivers of brain injuries the “Freedom to try and the courage to soar!” MSU Bobcat mascot “Champ” will join us at noon!! Stop warming the bench and get in the game at Gallatin Subaru 1521826