Flaire 0814

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August 2014

VOl. 9 - iSSUE 8

for women

Art appreciated

Painting classes give artists a new song

S A I N T A N T H O N Y ’ S WO M E N ’ S PAV I L I O N B I RT H I N G

C E N T E R

Delivering the Best for Moms and Babies SAINT ANTHONY’S WOMEN’S PAVILION • Birthing Suites with Labor, Delivery, Recovery and Postpartum (LDRP) features

2 August 2014

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• Experienced OB nurses • Level II Nursery • Advanced Fetal Monitoring • Dedicated C-section surgical suite • Special candlelight dinner-for-two before going home!

Having a baby is a blessed event and one of the most treasured times for a family. Saint Anthony’s Women's Pavilion features Alton’s only birthing center with labor / delivery / recovery / postpartum (LDRP) rooms, allowing each mother to remain in the same room through the various stages of childbirth. Which means more comfort and uninterrupted time for bonding between mom and baby.

Call Saint Anthony’s Baby Line today to learn more about Saint Anthony’s Women’s Pavilion and the newly expanded prenatal education classes: 465-BABY (465-2229).

A Note from the editor Cynthia M. Ellis

flaire: A natural talent or aptitude; a knack; instinctive discernment; keeness; distinctive elegance or style

F L A I R E I S A SU P P L E M E N T TO T H E T E L EG R A P H

W H AT ’ S I N S I D E

STA F F

4

ExEcUtiVE DiREctOR

cOVER StORY

Art appreciation

11

Style Sense

Totes adorbs!

12 22

Basic Beauty

Massage magic

Bob Strickley (618) 463-2560

EDitOR/SENiOR WRitER

Cynthia M. Ellis cynmell@hotmail.com

Emily Albright, M.D. ADVERtiSiNG DiREctOR Colon cancer

ON THE COVER

Bonnie Markham (618) 463-2500

INSIDE

flaire FOR WOMEN

this month’s cover features a painting by Nancy Goetten.

Read more about her and her art classes on page 4.

9

Fitness starts in the kitchen

August 2014 3

Whenever August arrives all I can think of is “back to school.” My son left home two years ago and yet I still get excited about this time of year.

I think the reason I enjoy it is because there is so much excitement in the air as children hit the stores for their new clothes and school supplies.

There is so much to get before the first day of class, but one of the things I remember was the colorful art supplies. Art was one of my favorite classes. I loved to color and draw.

By the time I was in high school I didn’t take a traditional art class, but rather attended the commercial art program at J.B. Johnson Career Development Center, which is now the location of Alton High School. I spent two hours a day, five days a week for two years in the class.

That class helped me prepare for college, for which I earned a scholarship. It was then when I took my first figure drawing class (I was 17 years old and seeing my first nude,) photography class and other classes beneficial for graphic design.

Unfortunately, I changed my life’s course and didn’t earn my degree at the time, but I never gave up my love of art. I’m always creating something.

So when I was invited a few months ago by a friend to take an art class in my hometown, I said “Oh, what fun!” I was right. I met Nancy Goetten, who is the feature story for this month.

She is a delight and I can imagine any student who had her in school remembers her all to well. Not only is she a teacher, she is an artist.

Art is everywhere. It’s the creative energy of the person drawing, painting, baking, cooking and designing fashion or architecture. Art is many mediums and forms. It comes from the spirit or the creator and is a piece of their soul.

For the person who creates it, it’s never wrong. As we enter into the month take note that August is American Art Appreciation Month.

You don’t need to visit a museum to appreciate art, just check out the RiverBend and you’ll find it in nearly in every town and down every street.

flaire

Art appreciation Goetten shares her love of painting through classes

4 August 2014

flaire FOR WOMEN

By cynthia M. Ellis

Nancy Goetten, founder or Gettin’ Artsy stands along one of the inspiration walls of her studio of her Jerseyville home.

For Flaire For Women | Cynthia M. Ellis

Art speaks. It reaches into the heart of the viewer, leaving a mark that makes the soul sing.

Art can stir our emotions. It makes us think. For those who create it, it’s their voice. It’s their song.

Nancy Goetten started “singing” when she was in kindergarten. She knew at an early age how creating something on a blank piece of paper changed how she felt.

It wasn’t until second grade that Nancy was encouraged by her Fieldon Elementary School art teacher, Nancy Hamilton.

“She was a big influence on my life,” she said. “Anytime I would color or draw something she would put it up. It boosted my confidence.”

She said by the time she got to high school she knew the direction she planned to take after graduation. She attended Southern Illinois University Edwardsville where she studied Art Studio.

While at SIUE, she was encouraged to get her certification in teaching too.

“I didn’t think it would hurt,” she said. “At least I would have something to fall back on.”

Upon graduating with a bachelor in arts she found work as an art teacher in Griggsville, Ill. Nancy married her longtime boyfriend and best friend, Tom Goetten, in 1984 and soon after went to work at Holy Ghost Catholic School in Jerseyville. In 1989, Continued on page 6

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Continued from page 4

she landed the job at West Elementary School in Jerseyville.

A few after teaching at West she began traveling to other schools in the district, including her grade school alma mater, Fieldon, and Delhi Elementary School.

Through the years the school district, like many school districts throughout the country, cut back on its art program.

“It’s sad that so many schools are cutting art classes,” she said. “Not every student excels in math or science and art is something they may connect with. There are so many talents kids out and art is there thing.”

In 2013, Nancy was asked to come and host an “art night” at Wild Pickins Winery and Vineyard in Chesterfield, Ill. by it’s owner Todd McGill. She said as she taught the painting class she knew that she found her next calling.

“When I came home that night I told Tom I needed to make a change,” she said.”At the time I didn’t know yet they were cutting art from the school district. I knew it’s what I needed to do.”

She said her husband and her sons, Alex, 28, who lives in St. Louis and Andrew, 27, of Chicago, all supported her idea.

“It was time for me to go down a different road,” she said.

Nancy and Tom hit all the arts and craft stores, purchased supplies - easels, canvases, paint, brushes, etc. - and by Memorial Day she was holding her first painting class in the dinning room of her Jerseyville home, which she transferred into a art studio.

She started with children’s birthday parties, church youth groups, which then grew into more adult groups like what she taught at the winery.

“I’ve got family reunions who come to paint and girls night out groups,” she said. “It just keeps growing. I’m already booking classes into 2015.

Nancy calls her class “Gettin’ Artsy” and that’s just what she’s doing. She added a Facebook page and by word of mouth more and more people are finding her and signing up.

You don’t have to be creative to take Nancy’s class. The inspiration for the majority of her paintings come from Pinterest and the walls of the dining room are lined with the works she teaches to her students.

“It’s all about having fun,” she said. “Never say never when it comes to art. It’s all about what you feel.”

Visit www.facebook.com/gettinartsy to find out more or how to contact Nancy.

Art teacher Nancy Goetten shows students how to paint an acoustic guitar.

“Never say never when it comes to art. It’s all about what you feel.”

— Nancy Goetten

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Artist creates ‘empowering’ wearable ART

By Ula ilnytzky

8 August 2014

flaire FOR WOMEN

Associated Press

NEW YORK — Linda Stein wants people to armor themselves in her art.

She creates full-length wearable sculptures embedded with all manner of found objects, including driftwood, engraving plates, steel wire, zippers, pebbles and comic book imagery of superheroes.

Her idea grew out of her sense of vulnerability after the Sept. 11 attacks, with the aim of giving wearers a sense of empowerment and protection. Her targets are any form of institutionalized oppression, such as sexism, racism and homophobia.

She also designs “bullyproof vests,” made from a patchwork of fabrics featuring such female symbols as the Japanese anime character Princess Mononoke and the comic book hero Wonder Woman, along with words “I will … not let cultural impediments and sexual stereotypes hold me down.”

At a recent “body swapping” at her Tribeca studio, she invited a group of professional women to try on what she calls sculptural avatars, which can each weigh from seven to 20 pounds. Stein asked the wearers to imagine they are trying on another skin “to get in touch with how their bodies feel.”

“It’s like putting on a whole new persona,” said Rinku Sen, who struck a “Rocky” pose in front of a mirror in a “Wonder Woman” torso made of acrylicized paper.

Another participant, Dana Sparling, donned a heavier metal creation she said felt like a “shield between me and the world.”

Stein explained that she features Wonder Woman prominently in the works because “she never killed.”

“She protected the weak and downtrodden wearing her bracelets and her black lasso. It’s very hard to find a female superhero that’s not violent and isn’t a total sex object,” Stein said.

The representation of gender and sexual identity is a longstanding tradition in activist art that dates back to the feminist movement, said Muhlenberg College art history professor Margo Hobbs. She said Stein’s work is particularly powerful because “it works on the viewer’s body to bring about a really visceral rather than an intellectual experience.”

Reminiscent of classical torsos, a group of her sculptures is making the rounds at 24 universities, galleries and museums across the country in what is a seven-year traveling exhibition, “The Fluidity of Gender,” that runs through 2017. The exhibition is accompanied by a lecture and “body-swapping” performance in which participants explore gender roles and stereotypes.

AP Photo | Kathy Willens

in this July 10, 2014 photo, artist-activist linda Stein poses with one of her sculptures, constructed with an embedded hubcap, at her studio and gallery space in New York.

Stein’s wearable artwork is designed to empower and protect the wearer as well as break through gender stereotypes.

in this July 10, 2014 photo, artist-activist linda Stein speaks to a group of women visiting her studio in New York while wearing a “bulleyproof” vest she created using Wonder Woman imagery designed to empower and protect the wearer.

Fitness starts in the kitchen Sheila Goins walks the walk

By Vicki Bennington

For Flaire For Women | Vicki Bennington

Sheila Goins cooks in her Alton home. She contends that the biggest difference in weight loss comes from the kitchen.

Continued on page 10

Mexican, egg white, vegetable omelet 1 c. egg whites 1/4 c. green peppers, chopped 1/4 c. onions, chopped 1/4 c. mushrooms, chopped 1/4 c. cherry tomatoes, chopped 1 tsp. jalapeno peppers, chopped (or to taste) 1/4 c. spinach 1/4 c. shredded non-fat cheese 1/2 c. organic salsa Pinch of pink salt Pam butter-flavored spray Spray non-stick skillet with Pam. Sauté all chopped and prepared vegetables.

Spray vegetables with Pam and add egg whites to skillet. Sprinkle with cheese and let cook until egg whites begin to set, using spatula to lift edges.

Fold in half, continue cooking for about one minute, then flip and cook a minute or two longer. Remove from skillet, sprinkle with cheese and top with salsa.

August 2014 9

Through www.artdietfitness.com, her coach, Arthur Gooden, opened up the world of “clean eating,” consisting of vegetables, whole grains and lean proteins instead of pre-packaged, processed foods or fast food, and complex carbohydrates - things like brown rice, sweet potatoes, oatmeal and something that is not so with a lot of diets; minimal fruit (because sugar is sugar, even if it is natural).

At first, she simply did whatever he said and quickly achieved her goal of re-losing that pesky 12 pounds, but her trainer wanted her to up the ante. She ended up losing 27 pounds, and began to train for competition.

An athlete in middle and high school, she rose to the challenge and joined Arthur’s “Team Elite,” participating in fitness competitions in 2011 and 2012.

“After I lost the weight, it made me feel good, but then I wanted to get my heart healthy and wanted to take my overall health to the next level,” Sheila said.

flaire FOR WOMEN

Sheila Goins says weight control is about 80 percent food intake; 20 percent exercise.

“Working out is great, and of course, it helps your overall health, but the biggest difference in weight loss is going to come in the kitchen, managing what you eat,” Sheila said.

Born and raised in Alton, Sheila said she didn’t really start cooking until she was married because her mother spoiled her and her two sisters (one who is her twin).

As a wife and mother, Sheila tended to cook meals filled with comfort foods, including meat and starches.

“Now I have so much more knowledge about what the wrong foods can do to your body,” Sheila said. “But when you don’t know, you don’t do.”

But her “aha” moment first came in 2008 when she saw a picture of herself that opened her eyes.

“In my mind anyway, I was always the heaviest of my sisters, but it didn’t really bother me, I was up and down in weight like most women, but I loved wearing pretty clothes, and I weighed about 215 pounds when I got married 30 years ago. That’s where I stayed most of my adult life,” she said.

But for some reason, one particular photograph made her realize that she needed to change her diet and take control of her health.

“I joined Weight Watchers and lost 55 pounds,” she said. “I learned a lot. The program is great, but I slowly started to regain, and a year later, I was up 12 pounds again.”

Then she ran into an old “plus-size” shopping buddy, who had lost 100 pounds and looked fabulous.

“I asked her what her secret was, and she pointed me toward an online diet coach that had made the difference for her,” Sheila said. “I started working with him – long distance, he lives in New York – and he certainly put me ‘in the know.’”

10 fresh ways to use fresh blueberries J.M. Hirsch

AP Food Editor

There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?

As long as you’re willing to consider a few fresh approaches, it’s actually easy and delicious to press them into service. Start by ditching the idea that they only work in sweets. The juicy, slightly acidic berries work wonders with meat. In fact, the Native Americans used blueberries to season dried meats.

But first, a few storage tips. Blueberries keep best when stored dry. In other words, wash them only as you use them. Until then, keep them lightly covered and refrigerated.

If you freeze them, the flavor will be fine, but the texture will be different. So once frozen, it’s best to use them only in recipes that involve cooking them.

To freeze blueberries, wash them, then spread them on a rimmed baking sheet.

Gently dry them with paper towels, then freeze them in a single layer on the baking sheet. Once frozen, the berries can be bagged.

10 FRESH WAYS WITH FRESH BLUEBERRIES: • Vinaigrette: Add a handful of blueber-

10 August 2014

flaire FOR WOMEN

Continued from page 9

She doesn’t compete anymore, but she works out five days a week – 60 minutes cardio; 30 minutes weight training (she gets up at 4 a.m. to squeeze it in before work).

She takes vitamin supplements and watches what she eats. She starts the morning out with a vegetable egg white omelet, has a couple of protein shakes for snacks every day, and eats sensibly at lunch and dinner.

At 48, Sheila said she is in the best health she’s ever been in her life.

“But it doesn’t come easy.

That’s for sure,” she said. “It comes from making a major decision and commitment.

AP Photo | Matthew Mead

A blueberry topping over brie can be served with baquette slices or crackers.

ries to a blender with a 3:1 ratio of oil and vinegar (balsamic or red wine would be good), as well as a hit of salt and pepper.

Blend until mostly smooth.

• Sweet and chilly snack: Follow the method above for freezing, but instead of drying the washed berries, roll them in coarse sugar, then freeze. Eat them as is for a sweet treat.

• Compote: Saute 1 finely diced yellow onion in a bit of butter. Add 1 cup blueberries, a bit of grated fresh ginger and a splash of hot sauce. Simmer until the berries pop, reduce and begin to thicken.

Season with ample black pepper and a pinch of salt and ground cumin. Spoon over grilled pork chops or pork tenderloin.

• Creamed: Mound fresh berries in a bowl, then drizzle with heavy cream. Fol-

And let’s face it, when you eat healthy, you feel better – and you look better.”

Now people reach out to her for diet and exercise tips.

“But I’m not a clean-food fanatic,” she said. “I will enjoy a nice piece of dessert – occasionally.”

And Sheila said that being on a diet should not prevent people from eating out.

“Don’t be intimidated about going to a restaurant, because you can still make the right choices and eat healthy,” she said. “It’s important to me that food has to taste good, so I know there are good things to eat that are still healthy or I couldn’t have stuck with it.”

The business development

low that by a drizzle of maple syrup and a sprinkle of cinnamon.

• Cordial: Bring 1 cup of blueberries and 1/2 cup of sugar to a simmer and cook until the berries are broken down and thickened.

Strain through a mesh strainer, discarding any solids. Divide the mixture between 4 tumblers. Add ice, then top with vodka or gin.

• Grain salad: Toss fresh blueberries with cooked and cooled quinoa or farro, diced cucumber, fresh mint and minced red onion. Drizzle with a lemon vinaigrette and top with slivered almonds.

• Cornbread: Add blueberries to your favorite savory cornbread recipe.

• Spread: Mix together 1/4 cup slightly mashed blueberries, chopped scallions and about 1/2 cup mayonnaise. Use as a sandwich spread for a grilled chicken wrap.

• Salsa: In a processor, finely mince 1 red onion, 1 jalapeno pepper and a handful of fresh cilantro. Add 1 cup fresh blueberries, a splash of olive oil, the juice of 1/2 lemon (or more, to taste). Pulse until the blueberries are just chopped, then season with salt and pepper. Serve with blue corn tortilla chips.

• Cheese topper: Simmer 1 cup blueberries with 1 tablespoon sugar and a dash of hot sauce. When the blueberries have broken down and thickened, pour over a room temperature round of brie. Serve with baguette slices or crackers.

manager at Shell Community Federal Credit Union, Sheila has been in the banking business for three decades, the same number of years that she’s been married to her husband David, who is the pastor at Morning Star Missionary Baptist Church where Sheila is an associate minister. They have three adult children and seven grandchildren.

An ordained minister and motivational speaker who conducts workshops and seminars on a number of topics, she calls herself the “PTL,” (or Pep Talk Lady). She also helps others by motivating them through her Facebook page.

Part of her motivational techniques involve helping people

understand why they haven’t changed bad habits. She strives to be motivating, encouraging and empowering.

“Everyone is different and their reasons or their ‘whys’ are different,” Sheila said. “If you don’t move past your starting point, then maybe your ‘why’ isn’t strong enough. You need to dig deeper and find a ‘why’ that is stronger than the obstacles.

“At public events, I challenge my audience to ‘bring balance’ to their everyday lives by taking the time to nurture their mind, body and spirit,” she said.

Sheila will be one of three motivational speakers at the Riverbend Growth Association’s annual women’s seminar in September.

style styleSENSE

Totes adorbs!

By cynthia M. Ellis

Sister’s “Got a Brand New Bag.” Carry all your essentials in something stylish at the start of a new school season.

Totes and oversized handbags are the perfect accessory and as “back to school” sales start it’s time to find a carryall that’s chic.

The most common type of tote bag is the canvas tote bag. They are sturdy and extremely durable and usually used for heavy duty purpose such as shopping, carrying books or other items like workout gear.

Check out these latest looks from designers to department stores.

flaire FOR WOMEN August 2014 11

basicBEAUtY

Budget cooking with flavor

By Michelle locke Associated Press

Massage magic

12 August 2014

flaire FOR WOMEN

By cynthia M. Ellis

A massage is always good, but a great massage is potent. It’s tonic for your mind and body.

As most people know massage can help relieve tension, stress and strain.

Massage increases blood circulation, make joints more supple, and acts as a natural tranquilizer to induce pleasurable sedation.

Getting a massage can make you feel and look younger too. The blood flow plumps up slack skin, encourages lymphatic drainage (the shuttling of toxins out and away from cells so that more nutrients can travel in), and adds vitality to a dull complexion and lackluster complexion.

Other ways massage makes a beautiful you is that it improves skin and tone texture, aids in healthier hair and improves the circulation to assist in making cellulite look smoother.

A massage could banish mood swings, bloating, headaches, weight gain, and other PMS symptoms.

Sufferers of chronic soft tissue pain (arthritis, fibromyalgia, disc problems, degenerative joints) can also find relief after only a few massages.

If you’re frequently tortured by migraine pain, you might consider a massage. Researchers at the University of Auckland found that those who suffered from debilitating headaches reported fewer migraines and more restful sleep after receiving massage therapy.

Massage is generally thought of as an art form, and massage therapists all have their own styles of operating.

Find a masseur or masseuse that is suited for your needs and let them work their magic to make you look and feel beautiful.

Leanne Brown didn’t set out to write a buzz-worthy cookbook for people who want fine-dining taste on a food stamp budget.

Because “Good and Cheap,” a beautifully photographed e-book packed with low-cost, fuss-free recipes, actually began simply as a master’s thesis for the 29-year-old NYU food studies program graduate.

But after Brown posted it online as a PDF it got attention on Reddit, the social networking and news website, then turned into a surprise hit, spawning a Kickstarter fundraising campaign to cover the cost of printing hardcover copies for the people who need them most.

Her approach to the cookbook — using the same kind of high-quality photography and innovative flavor combinations that go into cookbooks aimed at people with $6,000 ranges in their kitchens — is part of a new breed of campaigns to help people eat well on a tight budget. The goal is simple — make it attractive to cook from scratch, almost always the best and cheapest way to eat well without spending a lot.

Recipes in “Good and Cheap” are healthy and enticing. Think vibrant vegetable jambalaya and a fun section called simply “Things on Toast.” Brown wrote the book partly because she wanted a thesis that could have a life outside academia.

She also wanted to research whether she could eat the kind of food she likes to cook on a food stamp budget (around $4.43 a day).

“If you can cook there’s so

AP Photo | Seth Wenig

leanne Brown poses for a picture with her new cookbook Good and cheap, in her apartment in New York. the book is aimed at helping put good, inexpensive food on the table without spending hours over it. the book, originally written for a masters thesis was a surprise hit online, prompting Brown to turn to a Kickstarter fundraising campaign to put hardcover copies in the hands of the people who need it most.

much you can do with limited ingredients,” says Brown. “If you don’t know how to cook, you’ll feel pretty trapped.”

Following the success of the PDF version of the book, Brown launched a Kickstarter campaign to pay for a print run with the goal of raising enough money to donate hard copies through organizations serving the low-income community. The campaign started with a goal of $10,000 and ended with more than $144,000.

Other programs aiming to help low-income families eat

better by cooking more have taken similar approaches, hoping a gourmet touch can help sell the idea of saving money by getting in the kitchen.

“It’s not about us lecturing people. We need to get people cooking,” says Greg Silverman, a restaurateur, chef and director of national partnerships for the Share Our Strength No Kid Hungry Campaign.

For example, the National WIC Association, the education arm of the Continued on page 19

Colon cancer is the third most commonly diagnosed cancer among both men and women in the United States, and it’s never to be taken lightly. It kills about 50,000 Americans every year.

Survival is highly related to the stage at which cancer is detected; that’s why screening is recommended for persons age 50 and over through some combination of fecal occult blood testing, sigmoidoscopy, colonoscopy, double contrast barium enema, or stool DNA testing.

When cancer is discovered before it has spread to distant parts of the body, it is usually treatable, often with surgery alone. Even so, recurrence is a major problem.

Staging is based on the extent to which cancer has invaded the intestinal wall and whether or not the cancer has spread to nearby lymph nodes and/or other parts of the body.

• Stage 0, the earliest stage, is called carcinoma in situ. Cancer is present only in the inner layer, or mucosa, of the colon or rectum. If localized within a polyp, it can often be removed during colonoscopy.

• Stage I is cancer that has grown through this inner layer but no farther.

• Stage II cancer has grown into or through the wall of the colon.

• Stage III has spread to nearby lymph nodes.

• Stage IV has spread to other parts of the body such as the liver or lungs.

Although advanced cancers can be life-threatening, most stage I and II colon cancers can be removed with surgery and do not require follow-up chemotherapy or radiation.

Many of these patients seem to be cured, but about 10 percent of stage I and more than 20 percent of stage II patients have recurrent cancer, and it is sometimes serious, even resulting in death. Recurrences are even

Associated Press

By Emily Albright, M.D. General Surgeon with Saint Anthony’s Physician Group

more common and life threatening for stage III and IV cancers.

The recurrence may be localized, near the spot where the previous tumor was removed or it may be in another part of the body, most commonly the liver. Recurrence cannot always be predicted based on whether or not the cancer was initially believed to have metastasized.

Genetic factors may be involved in cancer recurrence, and recently a genetic test was developed that may be helpful in determining a patient’s risk that the disease might come back.

With or without such a screening tool, patients with a family history of colon cancer should be particularly vigilant about following their doctor’s recommendations and establishing good lifestyle habits following treatment.

At least two studies found that patients who exercised regularly had a 50 percent lower risk than those who didn’t work out.

Dietary advice for prevention of colon cancer has always focused on eating more fruits and vegetables and less red meat, fatty foods, refined grains and simple sugars. Preventing recurrence requires the same kind of diet.

A study of 1,009 patients treated for stage III colon cancer confirmed the strong influence of eating habits on future risk. Subjects who ate a typical “Western” diet with relatively high intake of red meat, processed meat, sweets, fatty foods and refined

grains were 3.3 times more likely have their cancer return or to die compared to those eating a “prudent” diet (fruits, vegetables, beans, fish, poultry, whole grains).

The researchers theorized that the combination of foods in the Western diet led to higher levels of insulin and inflammatory compounds that prompted residual cancer cells to grow and spread.

Meat is generally high in saturated fat, which is a risk factor for colon cancer. In addition, the heme iron in red meat and the nitrites in some processed meats have been implicated as cancercausing compounds.

While a high-fiber diet by itself has not been found protective against colon cancer (as once believed), whole grains such as wheat, oats, barley and rye have nutrients that may work together to protect against cancer. In one study of nearly half a million men and women, those who ate the most whole grain foods were one fifth as likely to develop colon cancer as those eating the least.

A study of 45,000 male health professionals found that those consuming more than two alcoholic drinks a day had double the risk of recurrence as moderate drinkers. Alcohol may interfere with the body’s use of folate, so moderate drinkers are advised to eat more folate-rich foods such as spinach, lentils, asparagus, avocados and oranges.

Most persons recovering from colon cancer treatment realize that they have to make changes in their behavior and lifestyle to stay healthy. The most important protection against recurrence, however, is the same tool that helped them detect cancer in the first place – regular screening and monitoring.

Dr. Albright is a board-certified general surgeon with advanced Fellowship training in laparoscopic surgery. For an appointment with Dr. Albright, call Saint Anthony’s Physician Group at 618-465-9024.

EASY OVERNIGHT HAM AND CHEESE CASSEROLE Start to finish: 1 hour 20 minutes (20 minutes active) Servings: 12 10-ounce package frozen chopped spinach, thawed 4 eggs 2 cups whole milk 1/2 cup light mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 20-ounce ham steak, diced 3 cups shredded sharp cheddar cheese, divided 2 medium carrots, grated 2 medium turnips, grated 20-ounce package refrigerated shredded potatoes Coat a 9-by-13-inch baking pan with cooking spray.

Place the spinach in a mesh strainer and squeeze out as much water as possible. Set aside.

In a large bowl, beat the eggs with the milk, mayonnaise, mustard, salt, pepper and onion powder until smooth.

Stir in the squeezed spinach, ham, 2 cups of the cheese, the carrots, turnips and potatoes.

Spoon the mixture into the prepared pan. Sprinkle the remaining 1 cup of cheese over the top of the casserole.

At this point, the casserole can be covered and refrigerated for up to 1 day.

When ready to bake, heat the oven to 350 F. Bake for 45 to 60 minutes, or until puffed and golden and a knife inserted at the center comes out clean. Serve warm.

Nutrition information per serving: 380 calories; 180 calories from fat (47 percent of total calories); 20 g fat (8 g saturated; 0 g trans fats); 120 mg cholesterol; 25 g carbohydrate; 3 g fiber; 4 g sugar; 23 g protein; 1,090 mg sodium.

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AUGUST BARGAINS of the MONTH

Jams strutting their savory side

By Michele Kayal Associated Press

AP Photo | Matthew Mead

This June 30, 2014 photo shows an assortment of savory jams left to right, Terrapin Ridge Farms balsamic garlic and herb jam, Wozz Kitchen Creations triple ale onion jam, The Prairie Gypsies red hot lover jam, Taste of Inspirations mango pepper jelly, Skillet Bacon Spread original bacon spread in Concord, N.H.

jam, onion jam with rosemary, even zucchini marmalade, a concoction of shredded zucchini, orange and lemon. And of course, there’s bacon jam. But the number one search on his site? Tomato jam.

“It awakens people to the idea that tomato is actually a fruit,” Timberlake says. “We always think of tomato as a vegetable, but when you taste it in this other setting, people are like, ‘Oh, I totally get it.’ They experience the fruit differently than they have before.”

McClellan says tomato jam also is the most popular item on her blog. She has several versions — peach and yellow tomato jam, orange tomato with smoked paprika — but straight up tomato jam is the perennial favorite on both sites. Perhaps tomato jam does well because it is familiar, just a baby step from ketchup.

“And yet it’s a world apart,” says Timberlake, who spreads tomato jam on burgers, BLTs and macaroni and cheese.

“It’s not ketchup. It’s definitely tomato.”

Savory jams complement cheese plates, act as condiments on sandwiches, and make great gifts, say the people who make and sell them. But they also can turn a potentially ordinary dish into something special.

“To keep people interested in the same old food that they can get at home, you need to put a twist on it,” Ellis says. “Why are they going to come to my restaurant to get toast and jam? …

I’m not going to serve them just plain blueberry because they’re paying for it. I want to give them a unique experience.”

Michele Kayal is co-founder of www.

AmericanFoodRoots.com. Follow her at @ AmerFoodRoots.

August 2014 15

Their popularity is still growing, canners say, pushed by the gourmet world’s unrelenting appetite for new items. For instance, gourmet food purveyor Stonewall Kitchens introduced a bacon jam just this year. Company executives say demand for their savory jams continues to rise, and that the items sell as well as their sweet jams.

McClellan might set apricot rosemary jam next to goat cheese, spread tomato jam on roasted sweet potato rounds or whirr it in the food processor with cream cheese for dip.

A dollop of caramelized shallot jam livens up a grain bowl, she says, and a ramekin of peachSriracha jam makes a great dipping sauce.

Sean Timberlake, founder of Punk Domestics, an aggregation site on all things canning and preserving, features recipes for strawberry rhubarb jalapeno

flaire FOR WOMEN

When Chicago chef Gregory Ellis makes a pork belly sandwich, he doesn’t stop at the belly. In addition to a fried egg and kumquat chow-chow, he adds a mystery ingredient — bacon jam.

“People don’t know what to expect,” says Ellis, chef at the breakfast, brunch and lunch spot 2 Sparrows. “When they think bacon they’re not expecting any of the sweetness that comes with it. It pleases everyone and they like it after they try it.” The jam’s next stop on his menu: French toast.

Bacon jam may coast on its key attraction — that would be the bacon — but the idea of savory jam has been around for ages. Hot pepper jam has long been a Southern staple, topping slabs of cream cheese at cocktail parties and luncheons.

But today, chefs, gourmet food companies and home canners are taking savory ingredients to the next level, turning everything from garlic and onions to carrots and saffron into sweet condiments.

“I’m always looking at ways to open people’s eyes to the different opportunities in preserve making,” says Marisa McClellan, creator of the blog “Food in Jars” and author most recently of “Preserving by the Pint.” ”One of these things is savory jam.”

The trend in home canning and preserving took off around 2009, fueled by the do-it-yourself movement and the poor economy. Savory jams, observers say, offer the next stop for people who’ve already mastered strawberry and blueberry.

Savory jams are most often glossy, sticky, sweet-ish concoctions that occupy the space between chunky relishes made of pickled items and smoother spreads and purees.

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Tech goodies to bring along on summer trips

By Anick Jesdanun Ap Technology Writer

DENVER — Your swimsuit and your sunscreen are in the luggage, and your boarding passes are all printed out.

But did you remember your gadgets and chargers? Did you download enough entertainment? Do you know where you’re going?

In my travels, I’ve come across a number of products and services worth bringing along:

KEEPING ENTERTAINED: You might want to download some books, magazines and video ahead of time for when

AP Photo | TripIt

This product image provided by TripIt shows the TripIt app for iPhone. TripIt automatically creates a day-by-day travel itinerary based on all the flight, hotel and other confirmation emails that you forward to a given TripIt address.

you don’t have a good Internet connection.

If you’ll be driving, consider an FM radio transmitter. These gadgets transmit whatever’s playing on your digital music player over an open frequency on the FM dial.

I bought Griffin’s iTrip from a Best Buy in Minnesota in 2009 for about $50. It has become essential for all my road trips. I simply plug the iTrip cord into my iPod’s headphone jack. I then tune the car radio to an open FM frequency that iTrip finds for me. Podcasts, audiobooks and regular music come over the car speakers.

There are separate models for Apple devices depending on the type of charging port it has. For other devices, use the iTrip Auto Universal Plus, which uses the standard headphone jack. If you’re getting Space Pack, you’ll want this universal version, too, as the case covers up the iPhone’s regular port. This model also has a USB port to charge gadgets while driving.

These transmitters don’t work well in urban areas, where there aren’t many free frequencies. Also, sound quality isn’t as good as what you normally get over the radio. But it beats silence. Beware that other motorists within 30 feet might also be able to tune in to what you’re listening to.

August 2014 17

KEEPING ORGANIZED: I’ve been a loyal user of TripIt since I reviewed it in 2007. Back then, it was strictly a website for organizing your travel plans. Now, there are apps for various mobile devices.

The apps remind you where to go next and offer easy links to your phone’s mapping apps for directions.

TripIt automatically creates a day-by-day itinerary based on all the flight, hotel and other confirmation emails that you forward to it. TripIt automatically pulls out flight numbers and seating information from the email, while adding useful information such as gate numbers. For hotels, TripIt pulls out addresses and check-in times. You can add notes such as the hours for a national park you’re visiting.

TripIt proved helpful this spring when I went with two friends to Yosemite National Park in California. I forwarded everyone’s flight confirmations to keep track of who was arriving when. I added details on hikes we were planning and the dress code for a fancy dinner. I then shared a link with everyone.

TripIt also kept track of buses, subways and ferries I needed in Chicago, Denver and San Francisco.

The basic service is free. I haven’t found a need to pay $49 a year for TripIt Pro, which offers information on alternate seats or flights and ways to track frequent flier programs. TripIt Pro also offers alerts when gates and departure times change, but I get those free anyway as TripIt tries to show the benefits of upgrading.

Beyond TripIt, you might want to download apps for your airline. In many cases, you can check in and get a boarding pass on the phone — no printing needed.

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KEEPING YOUR GADGETS CHARGED: Duh. You’ll need not only the charging cord, but also the unit for plugging into the wall outlet. Bring a power strip, too, if you’re sharing a room. Otherwise, you’ll be fighting for the few outlets that aren’t hidden behind furniture or dangerously near a sink. If you’re going abroad, bring adapters and make sure your chargers will work with the voltage there.

Also consider ways to keep your gadgets charged during the day. If you’re driving, bring a USB charger that plugs into your car’s cigarette lighter. There are also portable chargers you can plug gadgets into. Some phone cases also serve as spare batteries.

One product that stands out is Mophie’s Space Pack for the iPhone 5 and 5s. It not only doubles battery life, but also gives you additional storage for photos and videos. A 16-gigabyte version retails for $150, while a 32-gigabyte one costs $180. A 64-gigabyte version starts selling next week for $250.

With it, I get about two full days of general phone use. It’s clunky to use, though. The iPhone uses its own power first, and you recharge the iPhone battery by switching on the Space Pack’s battery. If you forget to switch it off, the pack’s battery will continue to drain, even after the iPhone is fully recharged. The pack itself also takes a while to recharge — typically about four hours in my tests.

You need Mophie’s free Space app to copy photos and other content to the Space Pack’s storage. You then delete those files from the iPhone. It’s like having an external hard drive and having to manage what goes into it. Once I move photos to the pack, I’m not able to view them through the phone’s

Photos and iPhoto apps.

Because of these constraints, and the fact that the case is bulky and heavy, I’m better off with a regular, unpowered case when I’m near chargers. The Space Pack is good for trips and other times I know I’d be draining the battery or filling up the phone’s storage faster than usual.

Nordstrom ads feature models with disabilities

By Beth J. harpaz

and communities we serve. We serve diverse customers and it’s an opportunity for them to see themselves when NEW YORK — It’s not easy to find they’re looking through the book or models with disabilities in ads for the online. … We don’t promote it or go out fashion and beauty industry — unless and talk about it. We just think they look you look in the Nordstrom catalog. great.”

The company has been using O’Connell said that the advertising models with disabilities since 1997 and and retail industries may be at a “tipcontinues the tradition in its annual ping point” in terms of including models July catalog, which kicks off the upscale with disabilities. She noted that H&M retailer’s largest event of the year with and Diesel have also recently featured preview discounts of new fashions for models with disabilities, while Swiffer fall. recently featured This summer’s Nordstrom Inc. cataan amputee log includes among others a woman in actor and a a wheelchair modeling boots and a man Duracell ad used with a prosthetic leg modeling Nike a deaf football running shoes. player.

Hiring professional models with O’Connell disabilities has become so much a part said people of the Seattle-based company’s DNA with disabilities that its regular customers may not even represent a sigrealize how unusual it is. nificant market“Identifying companies that utilize ing opportunity, models or actresses with disabilities with $225 billion has been like finding a needle in a hayin discretionary stack,” said Meg O’Connell, a partner spending, and at the consulting firm Global Disability “companies Inclusion. that understand Nordstrom, she added, “is a leader in this will have an this space and has been a long-standadvantage. ing supporter of disability inclusion not only in their advertising but also in employment and accessibility in their stores.”

The clothing that Nordstrom models wear is not adapted in any way. The model wearing Nikes has one on his foot and the other on his prosthetic device. The model in the wheelchair has short spiky hair as part of the punk look of her outfit, which includes a dark leather jacket along with the featured sale item, short boots with a buckled strap.

Nordstrom spokeswoman Tara Darrow said using the models is “really about reflecting the customers

1818 August August 2014 2014

flaire flaire FOR FOR WOMEN WOMEN

Associated Press

A model in a wheelchair advertises boots in Nordstrom’s annual July anniversary catalog.

AP Photo | Nordstrom

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ger, runs the Cooking Matters program teaching low-income families about food through such programs as grocery store tours led by community volunteers who help demystify food labels and identify healthy and affordable foods.

Share Our Strength also has a Cooking Matters free app, which includes low-cost recipes, shopping and cooking tips and more.

“We need more low-cost, healthy and delicious recipes out there that people have easy access to,” says Silverman. “It’s really exciting that (Brown’s) book has taken off.”

The hard copies of Brown’s book will be available in September and sell for $20, but purchase options include buying additional copies to be donated to needy individuals for just a few dollars more.

Brown also hopes to produce a Spanish edition and is looking for volunteers to help translate the book.

You too can bake artisanal quality bread at home

By Elizabeth Karmel Associated Press

2020 August August 2014 2014

flaire flaire FOR FOR WOMEN WOMEN

Homemade bread really is the difference between a good sandwich and a great one.

This especially important when contemplating back-to-school lunches. A brown bag lunch should be something to look forward to. And even a peanut butter and jelly sandwich becomes a treat when good bread is involved.

But we tend to be intimidated by fromscratch bread baking. I certainly felt that way after recently enjoying an artisanal loaf. I wanted to recreate it at home, but I knew my oven — as opposed to a brick oven — would be my greatest stumbling block.

I figured it was hopeless, until I stumbled onto a recipe by Leslie Mackie, chef-owner of Macrina Bakery and Cafe in Seattle.

The technique is simple, and it wonderfully replicates a traditional bread oven.

It involves baking the loaf in a cast-iron double Dutch oven (the sort in which the lid is an overturned skillet). With its tightfitting lid, the pre-heated cast-iron pot traps the moisture inside where the loaf simultaDUTCH OVEN MULTIGRAIN BREAD For this recipe you’ll need a Dutch oven in which the lid is a skillet. The pan acts as a cover when overturned and set on top of the pot. Several different companies make this style cast-iron Dutch oven, sometimes called a double Dutch oven.

Start to finish: 8 hours (30 minutes active) Makes one 9-inch loaf (about 10 servings) 2 1/4 cups all-purpose flour, plus more as needed for sprinkling 2 1/4 cups lukewarm water (about 80 F) 2/3 cup multigrain hot cereal (uncooked) 3 generous tablespoons honey 1 envelope (2 1/4 teaspoons) active dry yeast 1/2 cup stone-ground rye flour 2 teaspoons kosher salt Line a medium bowl with a clean kitchen towel, then sprinkle it heavily with flour. Set aside.

In a large bowl, combine the warm water, cereal and honey. Let soak for at least 30 minutes and up to an hour. Sprinkle the package of yeast over the cereal, whisk gently, then let stand for 3 minutes.

neously rises as it bakes, creating a soft yet hearty interior texture and a deep golden brown crust.

Making the bread was half science experiment, half baking, and I couldn’t wait to get started. I adapted the recipe to suit my taste, adding twice as much cereal for texture and adding rye flour for tang. The multiple rises contribute to both the texture and the development of flavor.

One easy tip when making this bread is to purchase a raw multi-grain hot cereal and use that instead of buying bags of individual grains, such as flax, oats, barley, rye, wheat, etc. I also like to add sunflower seeds.

The only difficult part of this recipe is heating and handling the Dutch oven. I place the Dutch oven on rimmed baking sheet to make this job easier and safer. It is especially helpful when removing the “lid” after the first 30 minutes of the baking time.

Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”

We tend to be intimidated by from-scratch baking like this Dutch oven multigrain bread.

Add the 2 1/4 cups of flour, the rye flour and the salt. With a rubber spatula, mix together for 2 or 3 minutes by pulling the spatula through the dough and flipping.

Cover the bowl with plastic wrap and let rise at room temperature (or in a warm place, about 75 F) until the dough has doubled in size, about 2 hours.

Remove the plastic wrap. Lightly sprinkle the top of the dough with all-purpose flour, then push the dough down and pick it back up at the sides. Knead a couple of times in the bowl, adding a little flour to make it less sticky. Flip the dough over so the seam of the dough is on the bottom, then cover with plastic wrap. Let rise for another 1 to 2 hours, or until doubled.

Knead again in the bowl and add a bit of flour if necessary. Transfer the dough to a floured work surface. Knead a couple of times and gently round the dough to tighten the loaf. Place the dough in the floured and towel-lined medium bowl with the seam side up. Cover the top of the loaf with the ends of the towel or with another clean towel. Let rise until the loaf feels springy, about 1 1/2 to 2 hours.

At least 1 hour before baking, place a

5-quart cast-iron double Dutch oven on a rimmed baking sheet (to make it easier to transfer in and out of the oven). Place the cover, overturned, next to it. Place the entire thing in the oven and heat at 400 F. When the dough is ready, carefully remove the baking sheet from the oven.

Using the towel to transport it, invert the loaf of bread onto the overturned cover. Use a paring knife to quickly score the top with a 4-inch square about 1?4 inch deep. Being very careful, overturn the pot onto the lid to cover the loaf.

Return the baking sheet to the oven.

Bake, covered, for 30 minutes, then carefully remove the top and bake uncovered on the “lid” until the loaf is a deep golden brown, another 20 minutes. Transfer the loaf to a wire rack to cool for 1 hour before slicing.

Nutrition information per serving (based on 10 servings): 190 calories; 10 calories from fat (5 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 40 g carbohydrate; 3 g fiber; 9 g sugar; 6 g protein; 430 mg sodium.

(Recipe adapted from “Lodge Cast Iron Nation,” Oxmoor House, 2014)

AP Photo | Matthew Mead

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Shriver launches program honoring father’s legacy

By Beth J. Harpaz

2222 August August 2014 2014

flaire flaire FOR FOR WOMEN WOMEN

Associated Press

NEW YORK — Maria Shriver is launching a new U.S. volunteer initiative called the Shriver Corps, named in part to honor the legacy of her late faShriver ther, Sargent Shriver, who founded the Peace Corps.

The Shriver Corps will train volunteers to help poor Americans connect with programs they’re entitled to but that they may not be aware of — everything from tax credits and food stamps to employment, health and child care assistance.

“Many programs exist that are intended for people who have no idea that they exist,” Maria Shriver said in a phone interview preceding the official launch Thursday of the Shriver Corps. “This is a chance for young people to be of service and help others who can’t navigate the system by giving them a helping hand. … A lot of people in this country are struggling.”

Sargent Shriver founded the Peace Corps while working in the administration of President John F. Kennedy and also established domestic anti-poverty programs like Head Start and the VISTA volunteer program.

Maria Shriver said she hopes the Shriver Corps inspires young Americans “to learn about Daddy and what his beliefs were and his vision.”

She said she was also inspired to create the corps by work she did on women’s issues and with families in need when she was first lady of California. Her ex-husband, Arnold Schwarzenegger, served as governor from 2003-2011.

Maria Shriver said the Shriver Corps will partner with an existing nonprofit organization called LIFT, which helps the poor in six cities find jobs, housing and employment. The first group of 20 Shriver Corps fellows are AmeriCorps volunteers who will work full-time for a year in a community served by LIFT. As AmeriCorps workers, Shriver Corps fellows will receive cost-of-living allowances. The program, which is supported by Bank of America, was announced Thursday in Arlington, Virginia, at a Bank of America Student Leaders Summit event.

“Service can be a powerful agent of change to combat poverty,” said Anne Finucane, Bank of America’s head of strategy. “Partnerships like this are advancing the service movement.”

New Mexico, Navajo Nation team for public art display

By Susan Montoya Bryan Associated Press

ALBUQUERQUE, N.M. — Not many people have been to Coyote Canyon, a remote spot on the nation’s largest American Indian reservation.

Bordered by sandstone outcroppings and dotted with pinon and juniper, the location served as a perfect backdrop for an unprecedented venture into high-tech public art by the Navajo Nation and the state of New Mexico.

With the canyon as their blank canvas, Navajo teacher and artist Bert Benally and Chinese dissident artist Ai Weiwei teamed up for the “Pull of the Moon” installation in late June. Benally was on the ground in western New Mexico while Ai, who has been banned from leaving China, participated from afar. The goal was to temporarily transform the landscape through sand drawings, sculpture and sound.

While the public couldn’t visit the site, organizers with the Navajo Nation Museum and New Mexico Arts had every bit of the project documented with photographs and video so it could be virtually replicated for the rest of the world to see.

In the last two weeks, they have been working feverishly in preparation for Wednesday’s public launch some 220 miles away in Santa Fe. Aside from a twodimensional documentary, the scene at Coyote Canyon that June night

AP Photo | Courtesy of New Mexico Arts

This undated image provided by New Mexico Arts shows a sand drawing created with more than 250 pounds of crushed porcelain powder shipped from China by dissident artist Ai Weiwei at a remote location on the Navajo Nation near Coyote Canyon, N.M. Ai teamed up with Navajo artist Bert Benally as part of the “Pull of the Moon” project organized by New Mexico Arts and the Navajo Nation Museum.

will be screened inside a giant digital dome. Clouds will be drifting overhead as the flames from Benally’s piece illuminates the desert surroundings along with the interlocking stencils created with dozens of pounds of powdered porcelain sent by Ai from China.

“There’s just so much that went into it that we made the decision to have a more cutting-edge technology format. It will bring it more to the people in a way that will make them feel like they’re right there,” said Eileen Braziel, the project’s coordinator.

In a matter of days, nature reclaimed the site, erasing any signs of the artists’ creations. It was part of New Mexico Arts’ TIME project, or Temporary Installations Made for the Environment.

The latest TIME installation marks a new kind of

public art for New Mexico, where most art resides on the walls of public buildings, is permanently on display in common areas or integrated into architecture. Over the last two decades, the state’s public art program has placed more than 2,500 pieces.

“What the state is doing is changing up, in a big way, what art in public places means,” Braziel said.

For the Navajos, it’s about changing outside perceptions of tribal members and forging new roads for Native artists.

“We’re experimenting and seeing where these new roads will lead,” said Navajo Nation Museum Director Manuelito Wheeler.

The “Pull of the Moon” digital dome will be on display this weekend on Museum Hill, and organizers plan to take the exhibition on tour.

Cork

It’s not just for wine and bulletin boards

By Eanne Italie Associated Press

AP Photo | Kara Ross Fine Jewelry

While cork may be having a fashion moment, it has lost momentum elsewhere.

Ohad, who teaches at the New York School of Interior Design, said cork remains on the outskirts of forward-looking furniture after it appeared to be resurfacing a few years ago.

“You really don’t see cork being utilized in very sophisticated design in furniture,” she said.

“In the ’20s and ’30s, architects discovered cork and it was the perfect material for modernism because it was clean and it was very different. It had a very special surface to it and texture to it,” Ohad added, noting another spurt as a material in 1950s home design.

Some have likened the feel of cork to suede in fashion accessories. Patterns can be built using dark and light shades.

In shoes, Minton said, the cork moment began in the wedge part of wedges, but now designers “have decided to go full-on cork.”

“It’s not heavy on the foot. It’s great for the beach. It looks good if you’re walking in the city,” she said. And it transitions well, when dolled up with metal fittings and other touches, from day to evening.

The Houston-based Turner, who just opened her seventh store and the first in New York about six months ago, is considering expanding her cork offerings into jewelry.

“Cork is really cross-generational,” she said. “It’s all about how you interpret it. It’s a revenue builder for me.”

August 2014 23

most popular item online at Shopcorkdesign is a hobo handbag in a natural blond grain.

Turner, fond of natural materials that also include raffia, started using cork about seven years ago to further her tropical vacation aesthetic.

“We started making bags and shoes out of it and it instantly was popular. It’s probably our No. 1 material for spring every year,” she said. “It’s a neutral and very versatile.”

Turner uses a manufacturer in Spain, a part of the Mediterranean where most of the cork supply comes from.

“It’s very malleable so it translates easily on handbags and shoes. And it’s highly durable. There are no issues with fraying or pulling apart like the raffia. People love it for travel,” Turner said. “It’s also cost-effective.”

Daniella Ohad, a home design historian, estimated that 60 percent of all cork production is for the wine industry, though the World Wildlife Fund has warned that plastic alternatives to cork wine stoppers may threaten cork oak forests of Portugal, Spain, Algeria, Morocco, Italy, Tunisia and France.

Cork is the thick outer bark of mature trees and fully regenerates over cycles of about 10 years, until quality falls off after seven cycles or so. Cork extraction is one of the most environmentally friendly harvesting methods, and cork production provides a sustainable livelihood for people in many parts of the world, according to the WWF. Portugal is the biggest producer and the primary source of diversification of cork into accessories.

flaire FOR WOMEN

NEW YORK (AP) — Cork. It’s not just for wine stoppers and bulletin boards anymore.

Embraced by some progressive furniture makers decades ago and a staple in housewares, cork has found a larger place among shoes, handbags, jewelry and other fashion accessories.

Designer Elaine Turner is a proponent of cork, which is renewable, feather light and water-resistant. So is Ingrid Heinkel, who imports cork accessories ranging from men’s wallets to a woman’s backpack in a tiger stripe design.

Cork is popping up in umbrellas, simple apparel items like shawls, watchbands, bracelets, necklaces, hats, belts, golf bags and shoes, shoes, shoes — moccasins, flip-flops and Superga sneakers with neon flecks to Jimmy Choo wedges and Badgley Mischka stilettos.

And we’re not just talking soles and shock absorbent footbeds. We’re talking uppers in double straps and gold tips from Turner and vibrant color combinations in slides, though cork is often left in its raw, recognizable state.

“I think we’re in a very natural vibe right now, and a very green vibe. Cork works with that. It’s just something unique. This season it has really hit its high point,” said Alison Minton, who blogs about accessories at Accessorygeneration.

While Minton sees cork as a seasonal item for spring and summer, Heinkel went so far as to declare: “Cork is the new leather.”

Farfetched? In a recent interview, she called cork in accessories an emerging market.

“I think that it’s on its way to becoming something permanent in the marketplace,” Heinkel said from Amelia Island, Florida.

“I used to live in Spain, and I found the handbags on a weekend in Portugal, and I’m having a lot of fun with it. I used to go to the trade shows and I would have to kind of bang the drums to get people’s attention and explain, but now it has its own momentum.”

Spas and the shops of wineries and museums are big customers for Heinkel, but her

Kara Ross Fine Jewelry offers a gold fleck cork shirt cuff. It’s not just for wine stoppers and bulletin boards anymore. Embraced by some progressive furniture makers decades ago and a staple in housewares, cork has found a larger place among shoes, handbags, jewelry and other fashion accessories.

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