HCS 1.82-38

Page 1

Established in 1929

Health City Sun

The

www.healthcitysun.com

Published by Defined Publishing, Inc.

New Mexico’s Legal & Financial Weekly

Sept 16, 2011

Vol. 1.82 No. 38

FORECLOSURE SALES: 15

PROBATE:23

AUCTIONS: 8

NOTICE OF SUITS: 9

OTHER: 21

SPANISH NOTICES: 2

Giraffe Born at ABQ BioPark

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Baby & Mother on Exhibit at Zoo

A

LBUQUERQUE, NM— Early afternoon visitors to the ABQ BioPark Zoo had the surprise opportunity to witness the birth of a reticulated giraffe on Friday, September 9. After showing signs of labor around 1 p.m., 17-year-old June gave birth to a healthy calf at 2:30 p.m. The calf will remain on exhibit with June and 2-year-old Camille. The newborn calf was on its feet and walking within half an hour. Giraffes are native to the savanna (grasslands) of Africa, and even newborns must elude hungry predators. A newborn calf, which can weigh between 120-150 pounds at birth, will usually take its first steps within an hour of its birth. Zoo veterinarians conducted an initial visual examination from the gate, but have yet to determine if the calf is male or female. Zookeepers report that the calf seems curious and confident, and is being well cared for by June, who has already raised six calves at the BioPark. “June has always been a wonderful mother, so we had no concerns about the delivery or in her ability to care for the baby,” said Lisa Moore, senior zookeeper. “She is doing a great job of getting the baby up and moving and helping it to nurse.” June arrived at the BioPark in 1995 from the Memphis Zoo in Tennessee. The calf’s father, 8-year-old “Buccaneer” was born at Busch Gardens. The BioPark is an accessible facility and a division of the Cultural Services Department, City of Albuquerque, Richard J. Berry, Mayor. For more information, visit www.abqbiopark.com or call 311 locally or (505) 768-2000 (Relay NM or 711).

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June and her 3-day-old calf on exhibit at the Zoo. Photo by Katie Mast courtesy of ABQ BioPark.

Going Organic Dollars & Sense by David Uffington

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rganic food often comes with a hefty price. It is possible, however, to find food that’s good for us at a cost that isn’t going to break the bank. The first step is to learn the differences between “100 percent organic,” “organic” and “70 percent organic.” Go online to www.usda. gov and put “National Organic Program” in the search box. Look for “Understanding Organic.” Decide how to spend your food money to give your family the best health benefit for the dollar. If you can bake your own breads, then you might want to limit your organic shopping to fruits and vegetables that you can’t grow. Or if you can grow those, but can’t have chickens, spend your money there.

There’s an online list, sometimes called The Dirty Dozen, of 12 foods that have high rates of pesticide contamination, even after being washed: Nectarines, Celery, Pears, Peaches, Apples, Cherries, Strawberries, Imported Grapes, Spinach, Potatoes, Bell Peppers and Red Raspberries. Consider spending your money on organic versions of those, instead of the thicker-skinned fruits and vegetables that have a lower rate of pesticides: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Corn, Kiwi, Mangoes, Onions, Papaya, Pineapples and Sweet Peas. Buy in-season. See what’s at the store or market, and plan your menus around the organic foods that are available. Check out Local Harvest [www.

localharvest.org] and put in your ZIP code for farmers markets and community supported agriculture (CSA) farms near you. In addition to fresh fruits and vegetables, many of these markets carry meats, baked goods, herbs and organic teas. Ask before you buy: Even if a farmer doesn’t yet have his official “organic” certification, it could well be that he’s in the process of doing so and hasn’t sprayed any pesticides. Buy pasta, nuts and dried fruit in bulk if you have a means of storage. Use your freezer to store other foods. Shop around and compare prices between CSAs, farmers markets, co-ops, buying clubs and your grocery store. If necessary, take it one step at

a time as you learn which items you can leave out of your standard menu and replace with organic choices. Ask for discounts, even at a farmers market, especially if buying in bulk. The benefit to you in moving toward organic? The food you put on your table tonight might have been picked a few miles away this morning.

David Uffington regrets that he cannot personally answer reader questions, but will incorporate them into his column whenever possible. Write to him in care of King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475, or send e-mail to columnreply@gmail.com. (c) 2011 King Features Synd., Inc.


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