2008 Holiday Gift Guide by Hersam Acorn

HolidayGift

2008

& Dining

GUIDE

• HOLIDAY DINING GUIDE • LETTERS TO SANTA • GREAT GIFT IDEAS • HOLIDAY R ECIPES • A ND MORE! YA NKEE SHOPPER B ERKSHIRE P ENN Y SAV ER TRI STATE P ENN YSAV ER NEWS VERMONT NEWS G UIDE

LIFE HAS ITS MOMENTS...

Crown

Jewelers

Allendale Shopping Center Pittsfield, MA • 413-442-9073 Monday - Wednesday 10am-5:30pm • Thursday 10am-7pm Friday 10am-5:30pm • Saturday 9am-4pm

PANDORA UNFORGETTABLE MOMENTS

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Inside:

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• Great Holiday Recipes • Letters to Santa • Holiday Savings • Coupons

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•How to Shop Online Safely

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A Hersam Acorn Newspapers Publication Mary Garcia, cover design Melissa Miller, page design Berkshire Penny Saver 154 West Park Street, Lee, MA 01238 413-243-2341 Yankee Shopper 20 Cleveland Road, Dalton, MA 01226 413-684-1373 TriState Pennysaver News 109 South Street, Bennington, VT 05201 802-447-3381 Vermont News Guide 99 Bonnet Street, Manchester, VT 05254 802-362-3535

Renee Tassone, General Manager

• How to Go Green for the Holidays • Chocolate - An American Tradition

Holiday Gift Guide

November 2008

Letters to Santa

Jennifer Morgan-Hall Owner/Stylist

186 North Street Bennington, VT 05201

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Lisa Pierce Owner/Stylist

Gift Certiﬁcates 802-447-8711 ��

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�� For a Wide Selection of Oils, Acrylics, �� Watercolors by Famous Name Brands... �� And for all your artistic needs. ��

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November 2008

Holiday Gift Guide

Letters to Santa

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�� Pets, Hobbies, Music, Games, Toys & Fun For All Ages! Earn 1 Holiday Buck for every $20 you spend from 11/28 - 12/24 (see store for details!) 198 North Street, Bennington, VT 05201 Open Tuesday - Sunday ~ 802-442-6252

Healthy e a l t h y Living H Living Solutions olutions S

HOLIDAY� GIFT� IDEAS THAT� WILL� TRULY LAST� A� LIFETIME! �� HOLIDAY GIFT IDEAS THAT WILL TRULY LAST A LIFETIME! �� THANK YOU TO ALL OUR CUSTOMERS & ��

SEASONS� GREETINGS� TO� ALL.

DON’T YOU DESERVE THE BEST? �� DON’T YOU DESERVE THE BEST? ��

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383 North Street, Pittsfield, MA 01201

383 North Street, Pittsfield, MA 01201 383383 North Street, Pittsfield, MA 01201 Street, MA 01201 19North Hoosac Street,Pittsfield, Adams, MA 01220 realgadoury@hotmail.com aerusonline.com

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Holiday Gift Guide

November 2008

Letters to Santa

November 2008

Holiday Gift Guide

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November 2008

Holiday Recipe Share enjoy these recipes generously shared by our readers! Drink Mix Modeling Dough

Strawberry Bread

1 cup ﬂour ½ cup salt 3 Tbsp. oil 1 small package unsweetened powdered drink mix (2 quart size) 1 cup boiling water

3 cups ﬂour 1 tsp. salt 2 cups sugar 4 eggs, well beaten 1-¼ cups cooking oil 1 tsp. baking soda 3 tsp. cinnamon 2 10 oz. packages frozen strawberries 1-¼ cups chopped nuts

Mix ﬂour, salt, oil and drink mix. Add boiling water. Stir together, then knead the mixture until it forms a soft dough. Submitted by Janet S. Harsha, Middle Falls, NY

Sift dry ingredients together. Mix in remaining ingredients and stir carefully just enough to mix well. Pour into three small greased loaf pans. Bake at 350° for 30-40 minutes. Cool minutes, then remove from pans. Submitted by Delores Mullen, Cambridge, NY

Yuletide Ornaments 2 cups cinnamon 2 Tbsp. ground cloves 2 Tbsp. nutmeg 1-½ cups applesauce 4 Tbsp. white glue Ribbon or string 1. 2. 3.

Combine all ingredients in a bowl Mix together. Let sit for 30 minutes. Roll dough on board dusted with cinnamon to about 1/4” thick. 4. Cut shapes with cookie cutters. Place on waxed paper lined cookie sheet. Poke holes for hanging with straw. 5. Dry in oven at 150° for 1-2 hours, or air dry for a few days. If air-drying, turn ornaments a couple times daily. 6. When dry, thread ribbon or string through hole. Yields 20 ornaments, depending on size. These are NOT edible. Submitted by Janet S. Harsha, Middle Falls, NY November 2008

Holiday Gift Guide

Holiday Recipe Share enjoy these recipes generously shared by our readers! Banana Bread

Molasses Popcorn Balls

2 cups sugar 1 cup shortening 3 ½ cups ﬂour 4 eggs 1 tsp. salt 2 tsp. baking powder 2 tsp. baking soda 2 cups mashed bananas 1 cup sour cream 2 tsp. vanilla 2 tsp. lemon juice 1 cup chopped nuts

1 cup sugar 2 cups molasses 1 Tbsp. butter 1 Tbsp. vinegar Boil without stirring until it spins a thread, and then pour over popcorn, forming it into balls. Remove all unpopped kernels. Grease hands to prevent sticking. Submitted by Delores Mullen, Cambridge, NY

Cream sugar and shortening, add eggs. Mix in ﬂour, salt, baking soda, baking powder. Add mashed bananas, sour cream, vanilla, lemon juice and chopped nuts. Bake in greased and ﬂoured pan at 350° for about 45 minutes. Makes 2 large loaves or 3 small loaves. Submitted by Delores Mullen, Cambridge, NY

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Lil’ Britain

Fish & Chip SHOP

Fresh Seafood, Meat Pies, Sausage Rolls, British Chocolate, Soda and More…

Fi sh & Ch i p SH O P

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Fresh Seafood, Meat Pies, Sausage Rolls,

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116 North Street Bennington, VT 05201

Lil’ Britain

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Take-Out or Eat-In Serving Lunch and Dinner 11: 30am t o 8:00 pm Tuesday thru Saturday (Closed Sunday & Monday) 8 0 2. 4 4 2 . 2 4 4 7

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Holiday Gift Guide

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Holiday Recipe Share enjoy these recipes generously shared by our readers! Champagne Punch

Vinegar Sauce

Combine two 12 oz. cans pineapple juice, one 6 oz. can frozen orange juice concentrate (thawed), one 6 oz. can frozen lemonade concentrate (thawed) and 4 cups water. Chill thoroughly. Just before serving, transfer mixture to punch bowl. Carefully pour two 4/5 quart bottles of chilled champagne down side of bowl. Stir gently. Trim and garnish with orange slices. Makes 40 4 oz. servings.

1 cup brown sugar 1 cup water 1 Tbsp. butter ½ tsp. salt 1 Tbsp. vinegar 1 Tbsp. ﬂour Boil together enough to cook ﬂour and thicken.

Submitted by Delores Mullen, Cambridge, NY

Bread Pudding 1 quart milk 2 Tbsp. butter 2 cups stale bread crumbs 3 eggs ½ cup raisins ½ tsp. salt ½ cup sugar 1 tsp. vanilla 1/8 tsp. nutmeg ½ tsp. cinnamon Blend heated milk, butter, beaten eggs, sugar, salt, an vanilla together. Add with raisins to bread crumbs. Mix well. Pour into buttered baking dish. Sprinkle with nutmeg or cinnamon. Place dish in pan of hot water and bake in moderate oven 350° for 1 hour or until knife inserted comes out clean. Serve with vinegar sauce. Submitted by Delores Mullen, Cambridge, NY

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November 2008

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Holiday Recipe Share

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enjoy these recipes generously shared by our readers!

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Penuche

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3 cups brown sugar 1 cup milk 2 Tbsp. butter 1 tsp. vanilla ¼ tsp. salt 1 cup chopped nuts Cook sugar, milk and salt in saucepan until soft ball is formed when tested in cold water or 234°F. Remove from heat, add butter and vanilla. Cool without stirring to lukewarm. Beat until creamy, and add nuts. Pour into buttered pan. Let cool and cut into squares. Submitted by Delores Mullen, Cambridge, NY

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Holiday Gift Guide

November 2008

Holiday Recipe Share enjoy these recipes generously shared by our readers! Boiled Cookies 2 cups sugar ½ cup milk ½ cup butter or margarine. 3 Tbsp. cocoa 3 cups oatmeal 1 tsp. vanilla ½ cup nuts ½ cup peanut butter. In saucepan, bring sugar, milk, butter and cocoa to boil. Boil 1-1/2 to 2 minutes. Remove from heat. Beat. Add oatmeal, vanilla, nuts, and peanut butter. Drop on waxed paper by teaspoonful.

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Submitted by Delores Mullen, Cambridge, NY

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Holiday Gift Guide

Holiday Recipe Share enjoy these recipes generously shared by our readers!

No Bake Date Balls ¼ lb. butter or margarine 1 well beaten egg 1 cup white sugar 1 8oz. package dates 2 cups toasted rice cereal ½ cup chopped nuts Cook butter, egg, sugar and chopped dates over medium heat for 7 minutes until mixture is well blended. Add toasted rice cereal and chopped nuts. Roll in powdered sugar or coconut if desired. Yields 2 dozen. Submitted by Delores Mullen, Cambridge, NY

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�� Holiday Gift Guide

November 2008

Holiday Recipe Share enjoy these recipes generously shared by our readers!

Lemon Delite Shell 1 cup plus 2 Tbsp. ﬂour 1 stick butter, melted ½ cup chopped nuts Mix together and press into 9x13 pan, lightly greased and ﬂoured. Bake at 350° for 15-20 minutes or until light brown. Cool. Filling 8oz. cream cheese (room temperature) 1 cup confectioner’s sugar 1 large size tub of whipped topping 2 pkgs instant lemon pudding 3 cups milk Chopped nuts Mix cream cheese and confectioner’s sugar, then add ½ of the whipped topping. Pour into shell. Beat pudding and milk until thick. Spread on top of cream cheese mixture, then top with remaining ½ of the whipped topping and chopped nuts. Submitted by Delores Mullen, Cambridge, NY

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This beautifully presented photographic retrospective on the rebirth of The Colonial Theatre makes a great gift for the holidays. Stop by to pick up your signed copy today.

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The Colonial Theatre a Pittsfield Resurrection by Nicholas Whitman

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Holiday Gift Guide

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Holiday Recipe Share

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enjoy these recipes generously shared by our readers!

Thumbprint Cookies

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1 cup butter or margarine ¼ cup sugar 1 tsp. almond extract 2 cups flour ½ teaspoon salt 1 cup finely chopped nuts 1 jar preserves or jam (any flavor) Combine butter and sugar, beat until light and fluffy. Blend in almond extract. Add flour and salt, mix well. Shape level tablespoons of dough into balls. Roll in nuts. Place on ungreased cookie sheets. Flatten slightly. Indent centers, fill with preserves or jam. Bake at 450° for 10-12 minutes or until lightly brown. Makes 2 ½ dozen. Submitted by Delores Mullen, Cambridge, NY

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Snowballs ¼ cup shortening 1 cup sugar 1 tsp. lemon extract 1 2/3 cups cake flour 1 ½ tsp. baking powder ¼ tsp. salt ½ cup milk 2 egg whites. Cream shortening, sugar and flavoring together in a medium sized bowl. Mix and sift the dry ingredients and add alternately with the milk to the sugar mixture. Fold in the egg whites, whipped stiff. Transfer to small oiled muffin pans. Bake at 375° about 20 minutes. When cool, cover completely with white icing and roll while still soft in coconut.

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Submitted by Melanie S. Burnell, Pittsﬁeld, MA

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�� Holiday Gift Guide

November 2008

Holiday Recipe Share enjoy these recipes generously shared by our readers!

Evergreen Pie 1 9 inch graham cracker crust, baked and cooled 1 8 oz. pkg. cream cheese, softened. 1 14 oz. can sweetened condensed milk 1 6 oz. can frozen limeade concentrate, thawed 1/3 cup light rum green food coloring 1 4-1/2 oz. container frozen whipped topping, thawed In a medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk and limeade, beating smooth. Add rum and food coloring. Fold in whipped topping. Pour into cooled pie shell and refrigerate 6 to 8 hours. Serves 7. Submitted by Melanie S. Burnell, Pittsfield, MA Harvest Cake ¾ cup butter, softened 1 ½ cups light brown sugar, firmly packed 3 eggs 3 cups flour 1 Tbsp. baking powder 2 tsp. baking soda 1 ½ tsp. salt ½ tsp. ground allspice ½ tsp. ground nutmeg ½ teaspoon ground cinnamon 1 cup apple cider ¾ cup milk 1 can French vanilla frosting In a large bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir dry ingredients together in a medium bowl. In a small bowl combine apple cider and milk. Thoroughly blend flour mixture into creamed mixture

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continued on page 18 November 2008

Holiday Gift Guide

Holiday Recipe Share enjoy these recipes generously shared by our readers! continued from page 17

alternately with the cider mixture, beginning and ending with ﬂour. Pour batter into a greased and ﬂoured 13x9 cake pan. Bake in preheated oven at 350° for 25 to 30 minutes. Cool completely. Frost.

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Submitted by Melanie S. Burnell, Pittsﬁeld, MA

Christmas Cookies ½ cup butter 1 cup sugar 1 egg ½ tsp. grated lemon rind ½ tsp. grated orange rind 2 ½ cups ﬂour 1 tsp. baking powder 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. salt In a large bowl, cream the butter and sugar. Add the egg and continue beating. Add the grated rinds. Combine all dry ingredients and sift. Add dry ingredients to creamed mix. For best results, let this remain overnight in the refrigerator. Roll out as thinly as possible. Cut into shapes and bake in a 350° oven for 18 minutes. Submitted by Melanie S. Burnell, Pittsﬁeld, MA

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Holiday Gift Guide

November 2008

Holiday Recipe Share enjoy these recipes generously shared by our readers! Lollipops 2 cups granulated sugar 1 cup light corn syrup ½ tsp. red or green food coloring 1 ½ tsp. peppermint extract In a medium saucepan, combine sugar, cornsyrup and ½ cup water. Cook over medium heat without stirring until candy thermometer registers 300°F, or until small amount of mixture forms hard, brittle threads when dropped into cold water. Remove from heat. Cool mixture slightly. Add food coloring and extract, blending well. Place 24 small wooden skewers 4 inches apart on lightly oiled cookie sheets. Drop candy mixture from tip of tablespoon over skewers to form 2-3 inch circles. (If syrup hardens before all the lollipops are made, return to pan to low heat long enough to melt syrup.) When lollipops have hardened, place on waxed paper to cool completely. Store in cool, dry place, not in refrigerator. Makes 24 lollipops.

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Submitted by Melanie S. Burnell, Pittsﬁeld, MA

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Jingle Bars

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1 medium can one pie pumpkin ½ cup margarine, softened ½ cup granulated sugar ½ cup light brown sugar ¼ tsp. ginger ¼ tsp. nutmeg ¼ tsp. cinnamon 2 ¼ cups ﬂour ¼ tsp. salt 1 cup light eggnog 1 large container fat free frozen whipped topping (thawed) ½ tsp. eggnog a few drops vanilla extract

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In a large bowl, combine by creaming the margarine with the pumpkin and sugars until fluffy. Blend in the eggnog, nutmeg, ginger and cinnamon. Add flour and salt. Mix well. Spread in a greased 13x9 pan. Bake at 350° for 20 minutes. Cool completely. Frosting: In a medium bowl, mix half the container of thawed whipped topping with the ½ tsp. eggnog, and then add a few drops of vanilla. Mix well. Frost cooled bars. Submitted by Melanie S. Burnell, Pittsfield, MA November 2008

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Holiday Gift Guide

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Chocolate - a True American Tradition (ARA) - You’ve probably heard the saying, “As American as baseball, mom and apple pie.” Well, the original author of that famous phrase left something out. Chocolate is all-American too. So as you celebrate Thanksgiving over a meal with friends and family this year, take a moment to consider how chocolate has helped to shape the American experience for more than three centuries. People tend to associate chocolate with European culture, yet the confection’s roots are actually a whole lot deeper in the Americas. The trees that grow the cacao beans, ultimately made into chocolate, actually originated in the tropical regions of the Americas. Chocolate didn’t find its way to Europe until Christopher Columbus brought the cacao bean back to Spain from his “New World” adventure. So, to eat and drink

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chocolate is to share a common connection throughout American history from before the Revolutionary War into the 21st century. Here are some other interesting facts about chocolate in the Americas: * Chocolate was a military ration during the American Revolutionary War. * In 1768, John Hancock, protesting Britain’s decision to tax the colonies without representation in Parliament, organized a boycott of tea from China sold by the British East India Company. As it was unpatriotic to drink tea, colonists breakfasted on coffee and chocolate instead. * George and Martha Washington, Thomas Jefferson and Benjamin Franklin all drank chocolate. * Chocolate was drunk for its purported medicinal benefits during the Lewis and Clark Expedition and on the Overland Trails by California Gold Rush miners. * Amelia Earhart had a cup of chocolate during her record-set�� ting flight over the Pacific from Hawaii to the U.S. mainland on Jan. 11, 1935. �� Even though it seems as if �� chocolate is ubiquitous, we do not yet know all of the facts sur�� rounding the origins of this tasty �� treat. Mars, Incorporated, maker of some of the world’s favorite �� brands such as Dove Chocolate, �� M&M’s and Snickers, is leading the effort to identify and weave �� these threads into the true history of chocolate in the Americas. �� This effort has unearthed evi�� dence of chocolate 60 years prior to all previous accounts �� and will be presented in a book that will be published in January �� 2009 called, Chocolate: History, �� Culture, and Heritage, authored by a team of scientists and histo��

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Holiday Gift Guide

November 2008

Chocolate - a True American Tradition continued from page 20 rians. The book delves into the culinary, cultural, economic and social implications of chocolate from the Colonial era through the early 20th century. “This book is a beginning,” says Howard-Yana Shapiro, Mars global director, plant science and external research. “Mars is a leader in cocoa science and has been making high-quality chocolate products for more

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than 100 years. Our intention is to uncover the mysteries and interesting stories surrounding the origins of chocolate.” But you won’t necessarily have to pick up a copy of the book to learn more about the history of chocolate in America. Just log on to www. AmericanHeritageChocolate.com and go back in time to experience chocolate the way our ancestors did. The site features information about the history of chocolate and the role it played in the lives of early Americans, as well as recipes for chocolate desserts made the old-fashioned way. Chocolate making is an art as well as a science. The modern chocolate making process is finely calibrated to consistently produce a smooth texture. In Colonial America, chocolate was either ground by hand or with stone mills. Sometimes chocolate makers, or “chocolate millers” as they were called, were diversified and also made ginger, mustard and pepper in their mills. As a result, early American chocolate often carried hints of these flavors. Want to experience some “authentic Americana” for yourself? Try sampling American Heritage Chocolate (www.AmericanHeritageChoc olate.com), which Mars manufactures. This chocolate is sold exclusively through and at the following historical sites: Colonial Williamsburg, Historic Deerfield, the Fortress of Louisbourg in Canada, Monticello, Mount Vernon, the Smithsonian and Fort Ticonderoga. Here’s a recipe for chocolate ice cream with an old-world flair: Ingredients: 1 5-oz. American Heritage Chocolate Bar 1 package of American Heritage Chocolate Spice Drink 1 quart of whole milk 6 large eggs 1 vanilla bean or 1 tsp. of vanilla extract 1/2 cup sugar continued on page 22 November 2008

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Chocolate - a True American Tradition continued from page 21

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Directions: Grate the chocolate bar into a bowl. Add the entire contents of the spice drink package, and set aside. Separate the egg yolks from the whites. Whisk the egg yolks until smooth. Save the whites for another recipe. Split the vanilla bean in half down the entire length of the pod and scrape out the seeds from both halves. Put the seeds and scraped pods into the milk. Pour all the milk and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted. Take a quarter of a cup of the hot mixture and slowly add to the egg yolks, stirring constantly with a whisk, to prevent scrambling. Stir the warmed egg yolk mixture into the saucepan and bring all the ingredients to a boil for about a minute or until slightly thickened. Strain the hot custard through a sieve into another bowl. Set aside and allow the mixture to cool to room temperature. Cover and refrigerate the mixture for 4 hours or overnight. Freeze the cooled chocolate mixture in an ice cream freezer according to the manufacturer’s directions You may also want to try an old-world recipe for a chocolate tart: Ingredients: 1 Tbsp. rice flour 3 Tbsp. white sugar or to taste 5 medium egg yolks or 4 large eggs 1 Tbsp. whole milk 1 pint heavy cream 1 5-oz. American Heritage Chocolate Bar 1 prepared frozen 9-inch pie shell Pinch of salt Directions: Grate the chocolate into a bowl and set aside. Combine salt, egg yolks, rice flour and milk in a separate bowl and set aside. Pour all the cream and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted. Take a quarter of a cup of the hot mixture and slowly add to the egg yolk and rice flour mixture, stirring constantly with a whisk, to prevent scrambling. Stir the warmed egg yolk mixture into the sauce pan and bring all the ingredients to a boil for about a minute. Set aside and allow it to cool to room temperature. While the mixture is cooling, preheat the oven to 350 degrees. Pour the chocolate mixture into the frozen pie shell, set it upon a cookie sheet to prevent spillage and bake for 40 to 45 minutes, until set. Remove from oven and let it cool to room temperature. Refrigerate for 3 to 4 hours or overnight. For more recipe ideas, log on to www.AmericanHeritageChocolate. com. Courtesy of ARAcontent

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Holiday Gift Guide

November 2008

Go Green, Give Green, Save Green for the Holidays (ARA) - There’s no question that these days we are all more focused on green - both in terms of the environment and our pocketbooks. However, the holidays can often be a challenge for both with the abundance of parties, shopping and overall excess that accompanies this time of year. It is estimated that between Thanksgiving and the New Year, an extra million tons of waste are generated nationwide each week. According to the California Integrated Waste Management Board, 38,000 miles of ribbon alone is thrown out each year -- enough to tie a bow around the Earth! Rather than waiting for the New Year to get your green efforts back on track, try following these tips and ideas to live, give and save green this holiday season. Go with the Glow The holidays wouldn’t be the same without the bright, twinkly glow that comes with strings of lights adorning rooftops, eaves and trees. But beautiful holiday lights can be a real drain on your energy bill. Want an easy fix? LED lights use less than 10 percent of the electricity consumed by filament bulbs and can save you close to 95 percent on your electricity bill, according to www.ChristmasLightsandDecorations.com.

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Home for the Holidays Save time, money and stress -- plan to stay home for the holidays this year. The money and gas you will save adds up. In fact, www.use-lessstuff.com reports that if every American family reduced holiday gas consumption by just one gallon -- about 20 miles -- we would reduce greenhouse gas emissions by one million tons. So sit back, relax and enjoy the holidays -- at home.

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That’s a Wrap Most mass-produced wrapping paper you find in stores is not recyclable and ends up in landfills. Instead, here’s a great chance to get creative. Wrap presents with old maps, the comics section of a newspaper, or children’s artwork. According to the Sierra Club, if every family wrapped just three gifts this way, it would save enough paper to cover 45,000 football fields. continued on page 24

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November 2008

Holiday Gift Guide

Go Green, Give Green, Save Green for the Holidays

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continued from page 23 The Gift of Giving Planning to upgrade your electronics this holiday? Have toys and clothes that you and your family no longer use? Donate unwanted items to a local charity. In addition to ridding yourself of unwanted clutter and keeping extra waste out of landfills - you have the opportunity to make someone else’s holiday bright. Tighter budgets are sure to impact holiday spending this year and local thrift stores offer gently used goods at great prices. And, your donation is tax deductable, which means more green for you in the coming year. Give Green, Save Green Eco-friendly gifts are sure to be a hit this holiday season. Take, for example, the Sodastream home soda maker. Between Thanksgiving and New Year’s Day, the average family of four will go through 200 soda bottles and cans -- most of which end up in our landfills. The Sodastream system creates fresh sparkling water and over 20 flavors of sodapop in seconds -- at a fraction of the price of store-bought soft drinks -- all while eliminating the need for individual bottles and cans. An added bonus? A home soda maker is a great family gift that cuts down on numerous individual gifts - as well as all of the extra wrapping that comes with it. To learn more, visit www.sodastreamusa.com. So whether you are already a green guru or just joining the movement, these simple steps make it easy to bring a little more green -- to the Earth and your wallet -- this holiday season.

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Courtesy of ARAcontent

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November 2008

Shop Safe Online this Holiday Season (ARA) - Using the Internet for holiday shopping offers many advantages -- the convenience of avoiding crowds, the ability to browse multiple online retailers and compare products from the comfort of your home, not to mention considerable cost-savings on gas (those trips back and forth to the store can really add up at the pump). To make online shopping even easier, retailers often reach out directly to consumers through ads and promotions sent to e-mail inboxes. But beware. While many of these ads often contain links which will take you directly to the retailer’s Web site, many may not be what they seem. E-mail scammers, or “phishers,” as they’re known, view the holiday shopping season as an opportunity to steal your money, or even worse, your identity. Last year, e-mail scammers defrauded consumers out of $3.2 billion by sending unsuspecting shoppers bogus e-mails pretending to be a retailer or bank, and then stealing credit card numbers or other personal data when people click on the fake links in the e-mails. What can you do to protect yourself? First, check to see if that e-mail from your favorite retailer is valid. One way to tell is to look for the blue ribbon envelope seal next to an e-mail message in your inbox. That indicates the e-mail is a Goodmail CertifiedEmail, which means it is authentic and that you’re safe to click on the links within it. While many retailers use CertifiedEmail to let you know their e-mails are safe, some do not. If you’re not sure the message is authentic, it’s best to manually type the URL of the online retailer where you want to shop, rather than clicking on a link in an e-mail message. Another option is to call the retailer’s customer service number to confirm that the e-mail you received is really from them. Goodmail also offers more helpful tips for spotting email scams at online at www.certifiedemail.net. Some scammers will send an e-mail that appears to be from a

legitimate business and ask you to call a phone number to update your account or access a “refund.” According to the Federal Trade Commission (FTC), because they use Voice-over Internet Protocol (VOIP)technology, the area code you call does not reflect where the scammers really are. If you need to reach an organization with which you do business, call the number on your financial statements or on the back of your credit card. If you believe you’ve been scammed, file your complaint at ftc.gov, and then visit the FTC’s identity theft Web site at www.consumer. gov/idtheft. Victims of phishing can become victims of identity theft, continued on page 26

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Shop Safe Online this Holiday Season

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and while you can’t entirely control whether you will become a victim of identity theft, you can take some steps to minimize its impact. If an identity thief is opening credit accounts in your name, these new accounts are likely to show up on your credit report. You may catch an incident early if you order a free copy of your credit report periodically from any of the three major credit bureaus. See www.annualcreditreport.com for details on ordering a free annual credit report. Shopping online can save you time and money, and can be a great way to enjoy the holiday season -- as long as you remember to protect your personal financial information at all times. Courtesy of ARAcontent

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Holiday Gift Guide

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