2017 Holiday Guide 1

HOLIDAY

GUIDE Local p o h S o t r e b Remem rday: u t a S s s e in s u on Small B

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NOVEMBER 22, 2017

THE CHESHIRE HERALD, NOVEMBER 22, 2017

Two

HOLIDAY GUIDE

Dress For Black Friday Shopping Success

S

tores spend many months gearing up for Black Friday sales. As Thanksgiving draws to a close, Black Friday advertisements have been distributed, the decorations are ready and the shelves have been stocked.

Shoppers also eagerly anticipate the chance to save money and cross several items off their holiday shopping lists. The National Retail Federation indicates 99 million people in the United States shopped in stores in 2016

for Black Friday discounts, with many more continuing to grab sales throughout the Thanksgiving weekend. Similar figures are projected for the 2017 holiday shopping season.

Preparing for holiday sales involves making lists, checking them twice and knowing how to navigate stores efficiently. When shopping on Black Friday, dressing the part can make shopping excursions more comfortable. ✴ Comfortable shoes:

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Comfortable walking shoes or sneakers are an absolute must during Black Friday shopping excursions. Shoppers should wear shoes that can hold up to walking throughout malls and provide comfort when standing around for long periods of time in line. In addition, choose shoes that will stay on if you need to sprint for the last item in stock or jet back to the car to unload packages for the next round of shopping. ✴ Layer up: Depending on where you live and what time you leave the house to go shopping, initial temperatures might be chilly before rising later in the day.

But shoppers should keep in mind that, as stores fill with shoppers, interior temperatures can quickly climb. Start with comfortable jeans, yoga pants, sweats or leggings. A fitted T-shirt can be worn on its own or layered underneath a hoodie or lightweight sweater. Forgo a heavy downfilled coat for a thick fleece or bulky fisherman’s knit sweat-

er that can be tied around the waist while shopping. Ladies might like an insulating yet loose-fitting poncho that can be rolled up into a bag if it gets too hot. ✴ Free hands: Women should avoid taking along a clutch or satchel purse in favor of a cross-body bag that can be slung over a shoulder.

Shoppers who want to keep their hands completely free can opt for a roomy backpack

to stow purchases and prevent getting too bogged down by bags. ✴ Minimal makeup: During a day of shopping in warm stores, shoppers’ makeup may cake, slide or feel uncomfortable. Go fresh-faced, instead.

Not having to apply makeup also leaves more time to sleep in the morning.

Dressing the part for Black Friday can make shopping excursions more comfortable.

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THE CHESHIRE HERALD, NOVEMBER 22, 2017

Four

HOLIDAY GUIDE

Ensure That Holiday Gifts Arrive On Time It’s peak season for the postal service and pack-and-ship companies, so plan ahead.

T

he end of December is prime shopping and shipping time for holiday gifts. Shipping giant UPS calls this time of the year its peak season, and FedEx and the United States Postal Service also cite the weeks between Thanksgiving and New Year’s Day as some of their busiest weeks. Jingling bells and Christmas carols once

were the foremost sounds of the season, but now those noises have been replaced by the sounds of conveyor belts, trucks and airplanes rushing to get packages to their destinations.

According to research firm Forrester, online sales now account for 10 percent of all shopping and 15 percent of holiday shopping. USPS ex-

pects to deliver roughly 15 billion letters, cards and packages during the holiday season. While the postal service and the major pack-and-ship companies are incredibly reliable, shoppers can take the following steps to further ensure their gifts arrive on time. ✴ Shop in-store. Choose off-peak hours, such as early morning and late evening, to

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ed shipping. ✴ Avoid backordered items. Popular gifts may sell out quickly, and retailers could put you on backorder lists. Research similar products as potential backups should your primary choice be on backorder. ✴ Shop well in advance.

Shopping early is the best way to ensure gifts arrive on time.

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THE CHESHIRE HERALD, NOVEMBER 22, 2017

Five

HOLIDAY GUIDE

Try Slow-cooking The Turkey For A Tasty Feast

T

urkey is a succulent staple of the holidays.

Though it can certainly be enjoyed yearround, this poultry is most popular on Thanksgiving, when families and friends gather for large feasts.

Cooking a turkey can be daunting, especially for those people cooking their first bird. But slow cooking a turkey can make the process a lot easier and help to guarantee that each part of the bird is evenly cooked when it comes time to remove it from the oven. Try the following recipe for “Holiday Turkey” from Andrew Schloss’ “Cooking Slow” (Chronicle Books).

Holiday Turkey Makes 15 servings 1 fresh turkey, about 15 pounds, preferably free-range 1 tablespoon olive oil 1 quart apple cider 2 teaspoons dried poultry seasoning Coarse sea salt and freshly ground black pepper Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During refrigeration, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.

Remove the turkey from the refrigerator 1 hour before you plan to start roasting.

Preheat the oven to 450°F. Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the top.

Roast for 1 hour. Reduce the oven

temperature to 175°F. Pour the cider into the roasting pan and sprinkle the poultry seasoning into the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers 170°F. Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip below). Meanwhile, skim the fat from the surface pan juices. Place the roasting pan over two burners and bring the pan juices to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon: about 10 minutes.

Taste for seasoning. Carve the turkey and serve with cider pan juices.

Tip: Slow-roasted meats need far less resting time (pretty much none) than those traditionally roasted. The reason for resting meat that is roasted at a high temperature is to allow juices that have collected in the cooler center time to migrate back into the dryer (hotter) exterior sections. Because slow-roasted meats are cooked evenly at a lower temperature that keeps most of the juices in place, resting is largely unnecessary. A brief resting period does allow the meat to become a little firmer as it cools, making it easier to carve.

THE CHESHIRE HERALD, NOVEMBER 22, 2017

Six

HOLIDAY GUIDE

Treat Guests To The Aroma And Taste Of Freshly Baked Bread

Banana and Coconut Loaf Makes 1 medium loaf

gold color. Let cool.

In a large bowl, combine butter, 3⁄4 cup unsweetened shredded coconut sugar and grated 7 tablespoons unsalted butter, softened lime peel. Beat 1⁄2 cup packed light brown sugar well with a wooden Grated peel, 1 tbsp. juice of one lime spoon or electric A rea: 02546-09-17 The Valley CLIPPER MAGAZINE ALL STAR APPLIANCES 2 extra-large eggs, beaten mixer.

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COUPON PLACEMENT MAY CHANGE TO PUBLICATION. Contact your Account Service Coordinator: phone: 203-597-0363 COUPON PLACEMENT MAY CHANGE PRIOR TO PUBLICATION. Amy Faux email: Allstarappliance@sbcglobal.net 2 cups unbleached all-purpose fl our Combine with the coconut. Add 1 tablespoon of ust the aroma of homemade breademail: baking in Amy Faux Allstarappliance@sbcglobal.net fax: Team: 1E fax: Team: 1E the oven is enough to compel many people 1 teaspoon baking powder lime juice and the yogurt. Mix in gently. phone: 717-509-9346 phone: 717-509-9346 email: 1E@cmag.com Sift flour, baking powder, baking soda, and salt to bake. That aroma is even more welcoming 1⁄2 teaspoon baking soda email: 1E@cmag.com fax: 717-358-2506 A good pinch of sea salt onto the wet mixture. Mix well. Scrape batter into hosting overnight guests, as there’s nothing fax: when 717-358-2506 Sales Rep: Debra Barracca the prepared pan and smooth the surface. quite like waking up to the smell of freshly baked Sales Rep: Debra Barracca Grease an 8 xTHE 4 xFOLLOWING 21⁄2-inchINFORMATION: loaf pan and line the Bake for about 1 hour until golden and a skewer bread wafting from the kitchen. Hosts PLEASEwho SIGNwant YOURto PROOF AND COMPLETE PLEASE SIGN YOUR PROOF AND COMPLETE THE FOLLOWING INFORMATION: bottom with parchment paper.

Preheat the oven to inserted into the center of the loaf comes out clean. treat their❑guests to such aromatic mornings Ad is approved approved with changes is not approved make changes indicated ❑AdAdisiscan ❑AdAd Ad is approved approved with changes is not approved make changes indicated ❑ ❑ ❑ Carefully remove from the pan and let cool on a wire try the following recipe for “Banana and Coconut 350°F. Put the coconut in an ovenproof dish and toast rack. Serve thickly sliced. Best eaten within 3 days.

Loaf” from Linda Collister’s “Quick Breads” (RySIGNATURE DATE PRINT NAME SIGNATURE DATE PRINTabout NAME in the heated oven for 3 minutes until a light Can be frozen for up to 1 month. land, Peters & Small).

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How Did Black Friday Begin?

M

ost people know Black Friday as a shopping extravaganza that begins in the wee hours of the morning on the day after Thanksgiving, offering deep discounts, doorbuster deals and other specials that have customers anxious to raid the aisles. The common belief is that Black Friday was named for the day retail companies would become profitable for the year (recording losses in red and profits in black), but accounts of the origin differ.

Gold Rush One story attributes the name of Black Friday to September 24, 1869, when two speculators created a boom and subsequent bust in the gold market. According to the History Channel, rebel speculators Jay Gould and Jim Fisk attempted to control the nation’s gold market.

They hoped to drive the price of gold sky high, relying on a corrupt network that extended from Wall Street and the government of New York City all the way to the family of President Ulysses S. Grant.

Eventually, the conspiracy See BLACK FRIDAY, page 10

THE CHESHIRE HERALD, NOVEMBER 22, 2017

Seven

HOLIDAY GUIDE

Gobble Up Nutritious Turkey All Year Long

A

side from the occasional sandwich, many people think turkey is solely for the Thanksgiving dinner table. However, anyone concerned about healthy eating would be wise to learn more about the health benefits of turkey and find ways to include it in their diets

throughout the year.

Turkey is low in fat and high in protein, making it an important source of nutrition.

One piece of turkey breast without the skin measures up at 160 calories, four grams of fat and a whopping 30 grams of protein, according to the USDA Nutrient Data Laboratory. Dark meat and turkey legs are higher in calories but boast similar amounts of protein.

The average portion of turkey is 100 grams, or 3.5 ounces of meat. This is about the size

and thickness of a deck of cards. A single serving of turkey can provide around 65 percent of the recommended daily intake of protein.

But turkey is more than just a lowfat source of protein. The meat is rich in niacin (B3), which may help increase HDL cholesterol, widely known as the “good” form of cholesterol. Niacin, in addition to helping balance cholesterol levels, can lower a person’s risk for cardiovascular disease by reducing atherosclerosis, which is a hardening of the arteries.

The resource Healthline also says niacin may help reduce inflammation and symptoms of arthritis.

Turkey also is rich in vita-

mins B6 and B12. B6 helps keep red blood cells healthy and reduce fatigue, while B12 can decrease levels of homocysteine that can contribute to cognitive decline.

Turkey is also a good source of selenium, which helps to keep hair and nails healthy while serving as an immune system booster that protects against damage to cells and tissues. Around 20 percent of the recommended daily amount of selenium can be obtained from a single serving of turkey.

Turkey is lower in calories and fat and higher in protein than chicken. Those who routinely consume chicken as part of a healthy diet can sub-

stitute it for turkey for even greater nutritional benefits.

Turkey is particularly low in saturated fat, which may contribute to increased levels of the LDL, or “bad,” cholesterol.

Turkey also is versatile, as it can be baked, boiled, stir-fried, grilled, ground, chopped for salads, and sliced for sandwiches. Turkey can be served for breakfast, lunch or dinner. Home chefs often find they can substitute turkey for any meat in a recipe with good results because turkey’s mild taste takes on the flavor of other ingredients.

Turkey is much more than a Thanksgiving staple and can be enjoyed in various ways throughout the year.

Cheshire Residents Sing With Waterbury Chorale

T

he Waterbury Chorale is in rehearsal preparing to dazzle audiences with two Christmas concerts on the weekend of Dec. 9. Ninety voices along with accompanist Jenny Li, soloist Louise Fauteaux, and the Waterbury Chorale Festival Orchestra, will present John Rutter’s Magnificat under the baton of Maestro Joseph J. Jacovino, Jr. The program will also feature many holiday favorites, such as “Carol To The King,” “Festival Gloria,” “Sing

Noel,” “Personent Hodie,” “Winter’s Heart” and others.

Several Cheshire residents perform with the Chorale, including Al Jarus, a 100-yearold member.

Performances are at 8 p.m. on Saturday, Dec. 9, at St. Michael’s Church, South St. in Litchfield, and at 4 p.m. on Sunday, Dec. 10, at St. John’s Church on the green in Waterbury. Tickets may be obtained online at www.WaterburyChorale.org, or by calling (860) 945-6890.

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THE CHESHIRE HERALD, NOVEMBER 22, 2017

Eight

HOLIDAY GUIDE

Save Time With Baking Shortcuts

’T

is the season for baking cookies, cakes and other treats. However, during the holiday rush, it’s easy to get side-tracked or tired, and perhaps even a little bit overwhelmed by all the things to do in such a short period of time.

Holiday baking doesn’t have to add to seasonal stress can be made much easier by employing a few

tricks of the trade. With these tips and shortcuts, there will be plenty of sweet treats for the family.

Stick with tested recipes. Although holiday bakers may want to branch out a bit with their culinary creativity, recipes that have previously been prepared with great success will take some of the work and stress out of holiday baking. Stick with the tried-and-true..

Cookies are fast-baking. Culinary historians say that cookies were first made to test if an oven was hot enough to bake other goods. Today, cookies can be whipped up in mere minutes. Make a batch of dough and then freeze or refrigerate it, thawing

it when the time comes to bake. Also, think about baking one day and decorating the next if pressed for time.

Embrace colored candy melts. Add festive appeal to dessert by simply heating colored candy melts and pouring over cakes or painting onto cookies. Candy melts even come in many different colors and can be combined to achieve the tint desired.

Keep ingredients in top form. Don’t let poorly performing ingredients or a lack of supplies be your undoing. Butter can be softened quickly in the microwave when needed. Eggs can be brought to room temperature by allowing them to sit in a bowl of warm water. Ensure that brown sugar stays soft by putting a piece of sliced bread in the container. continued on next page

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THE CHESHIRE HERALD, NOVEMBER 22, 2017

continued from page 8 Don’t forget to stock up on other baking staples, such as vanilla and almond extracts, baking powder/soda, molasses, and confectioner’s sugar.

Don’t bake from scratch. Not all recipes need to be made from scratch. Boxed cake mixes can be embellished and turned into delicious desserts without much fuss. Substitute melted butter for oil, buttermilk for water, and add an extra egg for a richer cake. Mix in chocolate chips or nuts or experiment with garnishes for a festive look.

Parchment paper is key. Line cookie sheets or cake pans with parchment paper or even foil for easy dessert release and quick cleanup. Cakes and cookie bars will lift out easier and look neater.

CHRISTMAS COOKIE TIPS Cookies may be a holiday tradition, but there are ways to reduce the amount of work and time required to make them.

• Use a cookie mix. Who says you have to make cookies from scratch? It’s the thought that counts, and any number of creative recipes can begin with a baking mix that has most of the dry ingredients sifted together. All you have to do is add the wet ingredients and any extra embellishments to make the mix your own. Or purchase refrigerated or frozen cookie dough and include your own add-ins to give the premade dough your unique touch.

• Prepare ahead. Many cookie dough recipes can be made and stored for later use. In fact, refrigerating a log of cookie dough can make it easier to cut or

Nine

HOLIDAY GUIDE

handle later on. Spread out the bulk of your baking over two days and you might feel less taxed.

• Try a no-bake recipe. No-bake cookies come together in a matter of minutes, but still employ a host of delicious ingredients such as chocolate, honey or peanut butter to hold them together. Bakers may also like not having to turn on their ovens.

• Recycle leftover cookies. Leftover or less-thaperfect cookies can be used as part of another delicious dessert. Grind the cookies into crumbs that can be made into a crust for pudding pies or no-bake cheesecakes. Or try mixing cookie crumbs with cake frosting or a nut butter and roll into balls. Dunk the balls into melted chocolate and colored sprinkles or sugar, add a lollipop stick and make delicious cookie pops.

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Ten

HOLIDAY GUIDE

THE CHESHIRE HERALD, NOVEMBER 22, 2017

Strategies Help Avoid Gaining Holiday Weight

S

taying fit during the holiday season can be quite challenging, even for the most ardent fitness enthusiasts and disciplined calorie-counters. Even though the average person gains only around one pound during the holiday season, that pound frequently sticks around, and those extra pounds add up year after year. Annual holiday weight gain can contribute to problems such

as obesity, heart disease and Type 2 diabetes.

The holiday season might not be the best time to start a diet, but there are ways to avoid holiday weight gain and still enjoy the parties with friends and family.

• Focus on festivity instead of food. Make the bulk of the celebration about an activity rather than food. If guests are focused on fun, such as a sing-a-

long, dancing or tree-trimming, they may be less likely to overeat.

• Don’t show up starving. Eat a light, healthy snack before heading to the party or family gathering so hunger pangs don’t steer you straight to the buffet table.

• Survey your options prior to eating. Scope out the food choices first and then make smart selections. Avoid creamy sauces, greasy foods and those that are heavy on cheese. Fill up on vegetables and you won’t feel so bad

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• Go sparingly on alcohol. Calories from alcoholic beverages can add up quickly. A 12-ounce glass of beer has about 150 calories, a 5-ounce glass of red wine has about 125 calories and a 1.5-ounce shot of gin, rum, vodka, whiskey, or tequila has about 100 calories. Furthermore, alcohol lowers inhibitions, so you might be more

likely to overindulge.

• You can’t buy back calories with exercise. Putting in a marathon exercise session the next day probably will not undo the damage done from overeating the night before. Maintain a consistent workout schedule all through the holidays.

Holiday weight gain is not inevitable for those who take control and exercise discipline.

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Black Friday’s Origin Differs Among Historians continued from page 6 unraveled on what became known as “Black Friday.”

Brotherly Love Other historians trace the origin of Black Friday to Philadelphia, the City of Brotherly Love. According to Bonnie Taylor-Blake, a neuroscience researcher at the University of North Carolina, in the 1950s, stores around Philadelphia promoted big sales the day after Thanksgiving when many people had the day off from work. The sales also were held in advance of the Army/Navy football game that tradition-

ally took place in Philadelphia on the Saturday after Thanksgiving. Stores knew that suburban shoppers and football fans would be milling about town during the extended holiday weekend. As a result, traffic cops and other law enforcement personnel had to work 12-hour shifts to corral the extra foot and vehicle traffic around the city. These cops referred to the day as “Black Friday.” Despite city officials’ best efforts to remove any negative connotations and rename the day “Big Friday,” the name “Black Friday” stuck and even spread to other areas of the country.

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Eleven

HOLIDAY GUIDE

Get Creative, Have Some Fun When Wrapping Gifts The average consumer will spend around $800 on all things holiday, so there will be a lot of gifts to wrap before the big exchange.

W

hen shopping is done and all the holiday presents have been purchased, the task of wrapping can begin. Although some people find wrapping relaxing and a chance to embrace one’s artistic flair, many find the task becomes tedious quite fast.

The National Retail Federation says the average consumer will spend around $800 on all things holiday. That means there will be a lot of gifts to wrap before the big exchange.

Those who want to make giftwrapping less tedious this holiday season can consider these ideas to streamline the process.

Gather all supplies When the time comes to wrap gifts, there’s nothing more frustrating than hunting for wrapping supplies.

Have paper, bows, bags, tis-

sue, pens, tape (double-sided tape streamlines the process), scissors, ribbon, and any other wrapping accoutrements at the ready. Set up a folding snack table near your wrapping area to hold the supplies so they don’t get in the way.

Choose the right location Always wrap on a large, flat and sturdy surface. Avoid wrapping on a carpet, which will give gift wrap a wrinkled look and increase the amount of time needed to wrap.

Square it up If you are a master at wrapping rectangular or square gifts but fail when presents are oddly shaped, place misshapen gifts into boxes and then wrap the boxes. Gift bags also can be used for such gifts, but wrapped boxes may look more appealing under the tree.

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Brown paper bags and baker’s twine make sturdy, versatile and inexpensive wrapping materials. a portion of a sweater that has seen better days can be transformed into an innovative package for gift-giving.

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THE CHESHIRE HERALD, NOVEMBER 22, 2017

Twelve

HOLIDAY GUIDE

Give Thanks With Foods From The First Feast

E

ach November in the United States and each October in Canada, families traditionally gather around the dinner table to give thanks for their blessings and enjoy a delicious feast.

Turkey is typically the centerpiece of the Thanksgiving meal. Although turkey can be a delicious and nutritious addition to the table, individuals looking to expand their culinary horizons may want to borrow from the other foods believed to have been shared among the Plymouth Colony

Pilgrims and Wampanoag natives during the 1621 feast that inspired Thanksgiving.

Waterfowl Wild turkey were available in abundance in the New World, but historians believe that, during the first Thanksgiving meal, participants likely feasted on waterfowl instead of turkey. In fact, turkey wasn’t common Thanksgiving fare until after 1800.

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Documentation of the first Thanksgiving indicates that lobster, fish and clams were likely served. tional Geographic, includes ducks, mallards, swans, and geese. Those looking to experiment can take a break from turkey and make duck the centerpiece of their meals this Thanksgiving.

Seafood Plymouth, Massachusetts, is located where Cape Cod Bay and the Atlantic Ocean meet. As a result, indigenous people and the pilgrims likely relied on the bounties af-

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Thirteen

HOLIDAY GUIDE

Entertaining? Maximize Space In Nine Ways

P

eople who live in smaller homes or apartments may find that space is at a premium during regular times of the year.

When the holidays arrive, decorations, trees and presents can make homes seem even more cluttered. This can make it especially challenging for holiday hosts who want to open up their homes for festive gatherings.

Even if space is at a premium, all it takes is a little ingenuity to entertain successfully.

1. Put nonessential furniture and other decor away. It’s impossible for would-be holiday hosts to move all of their belongings out of their homes to create entertaining space. But hosts can certainly cut down on clutter. Check out the flow of a room and then move pieces around as needed to open up floor space. Push tables or large pieces of furniture up against walls. Swap out armchairs for folding chairs. Stow knickknacks in bedrooms or in closets.

Wrap Gifts With Flair continued from page 11

create their own designs.

shaped gifts as well.

Diversify gifts Identify each recipient’s gifts by wrapping in a different color or style. Jot down the key to decoding the wrapping, and you’ll save time on individual gift tags.

Wrapping presents doesn’t have to be a chore. With some time-saving tips and creative tricks, the work can be a breeze.

Stock up on paper bags On your next trip to Trader Joe’s or Whole Foods, bring home some paper bags for wrapping. Craft a DIY stamp roller or handmade stamps to dress up plain brown bags. Or wrap the gift in twine and add a sprig of evergreen. Children can use markers or crayons to

2. Put benches and wide ledges to use. Narrow benches, such as those common to picnic tables, can seat three or four comfortably. Do not discount deep window ledges as potential seats, as these areas can be made more comfortable with pillows or cushions.

3. Collapse tables after meals. If a sit-down dinner is the goal, set up tables accordingly. Then break down the tables afterward to free up more space. Serve small desserts that can be easily transported from room to room.

4. Use islands and countertops. Tables can take up valuable space. When entertaining a lot of guests, set up an all-purpose counter island and add barstools. This can be an area for food prep, eating and entertaining.

5. Create conversation areas. Encourage guests to

spread out by setting up intimate spots in various rooms.

This way guests won’t feel the need to congregate in the same space. Bistro tables in a den, a few floor pillows in front of the fireplace and stools by a kitchen island will create conversation areas.

6. Expand to the outside, if possible. Rent a tent that can be warmed with a space heater. If your home has a closed-in porch or patio space, cover screens with insulating plastic to create a comfortable added room.

7. Skip the sit-down meal. Large tables take up a lot of space, so serve a buffet, tapas or passed hors d’oeuvres so guests mix and

mingle rather than sit down at one large table.

8. Use all available surfaces. Invest in some sturdy serving trays that can be placed on television stands, upright speakers, ottomans, or even wooden crates. This will increase the amount of room you have to serve and store items.

9. Spread out refreshments. Avoid bottlenecks in common areas by putting food, beverages and other items in various locations. Fill up the kitchen sink with ice and make it an oversized beverage cooler.

Holiday entertaining requires some creativity when hosting in compact spaces.

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Fourteen

HOLIDAY GUIDE

THE CHESHIRE HERALD, NOVEMBER 22, 2017

Reducing Waste Is A Worthy Goal During Thanksgiving

T

hanksgiving is a holiday to give thanks and share special moments with family and friends. While the original Thanksgiving might have taken place during a time when food was sparse, nowadays it often involves excessive amounts of food, with more ending up in the garbage than in celebrants’ bellies.

The United States Department of Agriculture projects that Americans will throw away more than 200 million pounds of edible turkey meat this Thanksgiving. The holiday typically ushers in a period of wastefulness, as the U.S. Environmental Protection Agency says American households produce roughly 25 percent more trash between

Thanksgiving and New Year’s Day than during the rest of the year.

Reducing waste is a worthy goal year-round, but especially so during the holiday season. And accomplishing that goal can be done without sacrificing holiday traditions.

• Use fine china when serving meals. Thanksgiving provides an opportunity to serve meals on fine china and use the silverware that has gone unused instead of disposable plates and utensils. In addition to adding a touch of elegance to meals, reusable china and silverware is less wasteful than paper plates and plastic utensils.

Cloth napkins and other table linens are also more ecofriendly than paper napkins.

• Decorate using natural items. Scour the great outdoors for all-natural centerpiece materials or other items that can be turned into wreaths and garlands. Vases filled with pine cones and acorns make for beautiful, inexpensive and festive decorations.

• Shop locally and organically. When shopping for Thanksgiving dinner, choose local produce, poultry and grains whenever possible. Resist the urge to buy more than you need as well. Skip some of the less-popular dishes that are used only to make the table seem full. Buy a small turkey or think about only serving turkey breasts, which tend to be the most popular cuts of the bird. Use reusable

shopping bags to carry items home and reduce waste even further.

• Light candles and reduce energy consumption.

During the meal, eat by candlelight and turn off lights in other areas of the home that are not in use. Rather than turning on the television, take the party outdoors and play a game of football on the front lawn.

• Have a local Thanksgiving. Start a new tradition and invite nearby friends and family over for the holiday instead of traveling long distances. According to Use Less Stuff, a resource for ecoconscious men and women, if each family reduced gasoline consumption by one gallon (roughly 20 miles), they could

reduce greenhouse gas emissions by one million tons.

• Send the leftovers home with your guests. Send each guest home with some leftovers—if you have any. This way, the refrigerator isn’t left full of items that will end up uneaten. Otherwise, donate uncooked food to a local food bank. Put any scraps of vegetables in a compost pile.

• Don’t let recycling fall by the wayside. Remember to recycle all applicable items.

Just because it’s a holiday doesn’t mean recycling habits should be forgotten. Encourage guests to pitch in by clearly marking recycling bins.

Thanksgiving can be less wasteful without detracting from the enjoyment and true meaning of the holiday.

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THE CHESHIRE HERALD, NOVEMBER 22, 2017

Fifteen

HOLIDAY GUIDE

Stay Safe While Shopping On Black Friday

B

eing the unofficial beginning to the holiday shopping season, Black Friday compels many people to get out of bed in the middle of the night in the hopes of landing great deals on gifts for their loved ones.

The competition to find deals on Black Friday can sometimes get heated. As a result, some shoppers have found

this ahead of time can make the day seem less hectic and more safe.

• Protect and conceal your purchases. Shoppers might not be as sharp when shopping Black Friday sales in the wee hours of the morning. That could make them more vulnerable to thieves.

Protect and conceal purchases at all times. If necessary,

• Park in well-lit areas.

Parking can be hard to find on Black Friday. But shoppers should not give in and park far away from stores in poorly lit areas of parking lots. Doing so makes shoppers vulnerable to theft or attack.

• Be attentive in the parking lot. In addition to keeping an eye out for prospective thieves or attackers,

Be alert, take precautions to keep yourself and your Black Friday purchases safe. themselves in unsafe situations in the past.

Many retailers have taken steps to make the atmosphere in their stores on Black Friday less hectic and more consumer-friendly. Shoppers can follow suit and take the following precautions to ensure this Black Friday is as safe as possible.

• Recognize that you might not get everything on your list. Inventory may be limited in regard to sale items on Black Friday. Make a list of the items you hope to buy and where you hope to buy them, ranking each item in terms of importance.

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bring items to the car after each purchase, making sure to place them in a concealed vehicle trunk where they are not visible to prospective thieves.

• Leave small children at home. While horror stories of Black Friday holiday shoppers stampeding through stores are few and far between, malls may not be the safest places for small children to spend the day after Thanksgiving. Overstressed shoppers running on fumes and long lines at the checkout counters can make things unsafe for small kids and try their patience. Shoppers who plan to shop on Black Friday should leave their small children home with a spouse or relative to avoid accident or injury.

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Black Friday shoppers should be mindful of motorists in the parking lots. Tired (and possibly cranky) shoppers may be focused on getting home and speed through parking lots.

Stay alert to avoid exhausted drivers.

Finding deals might be the ultimate goal on Black Friday, but be mindful of safety when shopping, not only during the holiday season but all year long as well.

Items left in plain sight inside your car, whether it’s locked or unlocked, are a temptation to prospective thieves. Avoid an unpleasant and costly break-ins by hiding valuables and purchases in the trunk on Black Friday—and every day.

THE CHESHIRE HERALD, NOVEMBER 22, 2017

Sixteen

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