The Denver Post Hello Summer | June 2023

NEUROPATHY AND CHRONIC PAIN WARNING!

Chronic pain and/or peripheral neuropathy is a result of damage to the nerves often causing weakness, pain, numbness, tingling, and the most debilitating balance problems. This damage is commonly caused by a lack of blood flow to the nerves in the hands and feet which causes the nerves to being to degenerate due to lack of nutrient flow.

The most common method your doctor will recommend to treat your chronic pain and/or neuropathy is with prescription drugs that may temporarily reduce your symptoms. These drugs may cause you to feel uncomfortable and have a variety of harmful side effects.

In order to effectively treat your neuropathy, three factors must be determined.

1) What is the underlying cause?

2) How much nerve damage has been sustained?

3) How much treatment will your condition require?

The treatment that is provided at Advanced Regenerative Health has three main goals.

1) Increase blood flow

2) Stimulate and increase small fiber nerves

3) Decrease brain-based pain

Outdoor Living

Doing It All Safely

Enjoying outdoor living starts with understanding its risks

Most of us live tightly scheduled lives in comfor table surroundings. That can make camping or f ishing trips a little disorienting, in par ticular if there are abrupt weather changes or if you go far enough out that cell phone reception becomes spotty

Preparation is the key to managing these every-day challenges.

HAVE A PLAN

If you’re hiking, the Wilderness Society recommends selecting a trail that matches your personal f itness level. Don’t strike out before determining exactly where your hike or the trail itself will end. If you’re new to this trail, be on the look out for potential hazards, including steep climbs, dangerous rock formations or an obstruction on the trail If you’re f ishing or camping, map out where you’re headed and how to get back No matter the outdoor activity, develop a time estimate so that you can let others know how long you’ll be gone.

KEY SUPPLIES

Outdoor living requires a number of key supplies in order to have a safe and enjoyable experience. Bring a map and a compass in case you’re unable to connect to a cell tower. Pack f ire-star ting supplies and a pocket knife into a waterproof container, along with a whistle and

a f irst-aid kit. Carry extra food and water, noting that you might have to bring more if you have a larger par ty. Make sure you have the right kind of footwear, since slipping and blisters are major concerns for campers, people who f ish and hikers. If you’re unsure of what else you’ll need, talk to a representative from your local outdoor supply store. Specialty footwear is needed, for instance, if it ’s going to be icy or

muddy. Boating also requires specif ic safety tools.

WATCH THE WEATHER

Be aware of the weather forecast before you leave, and make sure you have on the appropriate clothing. Understand, too, that conditions could very well change. So you might need to dress in layers, or bring along a hat and sunglasses. Rain gear of some kind is a must.

Hypothermia is a par ticular worry, and it can set in very quickly if you’ve worked up a sweat and then temperatures suddenly drop.

LEAVE NO TRACE

Pack out whatever you pack in. Zippered plastic bags are ideal on shor t trips. Dispose of your trash in appropriate containers, or bring it all back home.

Heading Out On the Water

Sometimes the best fun happens after you leave dr y land

Boating isn’t just for those with huge yachts. There are crafts of every size and price point available for this special brand of outdoor fun As boating has become more common, however, so have the risks Newcomers might be unfamiliar with the vessel, or unaware of safety hazards like water depths and changing weather

Here’s a look at several ways to enjoy boating, along with some tips on making the most of it when heading out on the water.

MOTORIZED BOATS

Grab your sunglasses, hat and sunscreen before powering up on a motorboat. The experience isn’t dissimilar from driving a car, in some respects. You should be familiar with how to operate the boat, remain sober, and follow the rules of the waterway like no-wake zones These crafts come in a vast array of sizes, from smaller-sized f ishing boats and deck boats to pontoons and much larger vessels. Handling them may require special skills. In some states, a driving test or license may be required. Make sure all safety equipment is in place before leaving the dock, especially an adequate number of life vests.

KAYAKS

These small crafts glide along the top of the water, and are typically designed for individual use.

That makes them very portable, and easily stored. They’re often available for rent at lakes and rivers, and can also be purchased at local sporting-goods stores. If you’re inexperienced, talk to experts there about where you’d like to go, with an eye on the setting and potential hazards like rapids or sharp rocks. Kayaking on a lake can be a much different

experience than on a river. Pay close attention to the weather, in particular if there are wind advisories. They can create waves which easily swamp a kayak.

CANOES

Deeper and bigger than kayaks, canoes are more diff icult to transport and store and also a bit harder to maneuver. But their

size makes them ideal for enjoying a day on the water with others, and you can f it more gear into the boat. These vessels are constructed in a wide range of widths, with the widest versions offering far more stability. If you don’t own a canoe, they are also often offered for rent on local waterways.

© ADOBE STOCK

Campfire Dos and Don’ts

T h e y p ro v i d e

wa r m t h a n d l i g h t

b u t a l s o p re s e n t

ce r ta i n d a n ge r s

Gathering around a f ire is one of the staples of any camping trip. Besides providing a cozy night time experience, they also double as an outdoor range for dinner Still, safety is a key concern as you build and maintain any f ire You may also need to check beforehand in case the area is under a burn ban. Some parks also have specif ic rules in place.

Here’s a list of the dos and don’ts associated with campf ires.

PREPARING THE AREA

Keep emergency equipment on hand, including a bucket of water, easy accessible dir t or sand, a shovel and a f irst-aid kit in case of burns. Look for a level spot away from dr y grasses, shrubber y or low-hanging branches Once you’ve found a cleared area, dig a f ire pit that ’s at least a half a foot deep, and t wo feet across. Pile the dir t around the hole in order to contain your f ire.

Avoid building it at the base of a hill. The U.S. Depar tment of Agriculture reminds us that f ire can travel quickly uphill, escaping the intended burn area and then potentially spreading ver y rapidly. If you’re at a campground, tr y to reuse holes that are already there in order to disturb the land as lit tle as possible.

GETTING STARTED

Once the area has been safely prepped, it ’s time to collect sources for your f ire. The f irst layer of the f ire should contain tinder, or dr y leaves or pine needles. The second is kindling, a layer of dead or dr y t wigs. Finally, you’ll need larger sticks or logs, preferably thicker than three inches. Place the tinder along the bot tom of the pit,

then stack kindling in a leaning, upright position to create a cone. Light your tinder and let the f ire get well under way before adding larger pieces of wood. Continue to feed the f ire until it ’s the size needed to warm up and get cooking.

PUTTING IT OUT

One of the most critical elements of f ire safety revolves

around what happens afterward. Drown f ires with water and sand or dir t. Continue mixing the ashes with your shovel until the f ire is completely out. This process should begin at least a half hour before you intend to fall asleep or leave, so you can be on the look out for flare ups. Never leave a f ire before it is fully extinguished.

You Don’t Have to Go Far

M a ke t h e m o st o f t h e g r e a t o u t d o o r s w i t h o u t b o o k i n g a f l i g h t

S o m e t i m e s ou r bu s y l ive s d o n’t p ro v i d e a n opp o r t u n i t y t o re s e r ve a n e n t i re we eke n d t o ge t o f f t h e g r i d Prep a r i n g fo r t h e s e t r ip s, f ro m m app i n g i t a l l ou t t o p a ck i n g up, c a n s o m et i m e s fe el o ve r wh el m i n g Mayb e you’re j u s t n ot i n t o sl e ep i n g ou t s i d e T h e go o d n ews i s, you d o n’t h ave t o go f a r i n o rd e r t o ge t ou t t h e re. I n f a c t , t h e re a re pl e n t y o f fu n opt i o n s fo r ou td o o r l iv i n g t h a t a re ve r y cl o s e t o h o m e.

H AV E A CO O KO U T

O n e o f t h e ve r y b e s t p a r t s o f c a mp i n g i s ga t h e r i n g a rou n d a f i re t o c o ok up s o m e t h i n g d el ic i ou s t o ea t . W hy n ot repl i c a t e t h a t e xp e r i e n c e w i t h a we eke n d c o okou t ? Eve r y t h i n g t a s t e s a l i t t l e b e t t e r wh e n i t ’s b e e n wa r m e d o ve r a n op e n fla m e, f ro m s ’m o re s a n d h ot d o g s t o h a m bu rge rs a n d p i z z a Fi re up t h e g r i l l r i gh t i n you r o w n b a ck ya rd , o r t a ke a dva n t age o f pu bl i c g r i l l s o f t e n fou n d a t l o c a l p a rks a n d re c rea t i o n a rea s. Ju s t re m e m b e r t o c o mpl e t ely e x t i n g u i sh a ny f i re s you s t a r t t o re duc e i t s r i sk o f sp rea d i n g . If you wa n t t o ge t eve n cl o s e r t o t h e c a mp i n g e xp e r i e n c e, m a ke a p ro j e c t ou t o f i t by d i gg i n g you r o w n b a ckya rd f i re p i t .

K I T E F LY I

N G

W h a t b e t t e r way t o t a ke a dva n t age o f a b ea u t i fu l , b re e z y a f t e r n o o n t h a n fly i n g a

k i t e ? It ’s a g rea t a c t iv i t y fo r you n g a n d ol d a l i ke, w i t h a va r i e t y o f e xc i t i n g k i t e d e s i g n s t o ch o o s e f ro m . Mo re e xp e r ie n c e d k i t e flye rs c a n ra mp up t o t h e s t u n t m o d el s. L o ok a rou n d t o s e e i f t h e re i s a l o c a l clu b d evot e d t o k i t e fly i n g , a n d s t a r t bu i l d i n g a n ew c o m m u n it y o f f r i e n d s.

FA R M E RS M A R K E T

Fa r m e rs m a rke t s a re a s t apl e

o f sp r i n g a n d s u m m e r, wh e re you’ l l f i n d l o c a l ly s ou rc e d f r u i t s, ve ge t a bl e s, p rot e i n s a n d b rea d s. I n wa r m e r cl i m a t e s, t h ey a re a yea r- rou n d t rea t . Sp e n d t h e m o r n i n g b ro ws i n g u n d e r t h e s u n , t h e n c o ok up s o m e o f t h e f re sh e s t fo o d t o b e fou n d a ny wh e re. L a rge r m a rke t s o f fe r t h e k i n d o f a m e n i t i e s t h a t ke ep fol ks o n s i t e p ra c t ic a l ly a l l day, i n clud i n g s t re e t

fo o d , c ra f t s a n d m u s i c a l p e rfo r m a n c e s.

G O TO A PA R K

T h e re ’s o f t e n m o re t o d o t h e s e days a t t h e p a rk t h a n s w i n g i n g a n d cl i m b i n g o n a j u n gl e g y m . I n f a c t , s o m e m u n i c ip a l m a rks h ave e xp a n de d t o i n clud e wa l k i n g t r i a l s, b o a t re n t a l s, b i rd wa t ch i n g e xc u rs i o n s, b ot a n i c a l ga rd e n s a n d m o re.

What to Wear

Being outside means dealing with the elements, so gear up

You’ll need the right kind of clothing, footwear and accessories when hunting, f ishing and camping and oftentimes the requirements are spor t- or season-specif ic But cer tain rules apply across every situation, if only because you’re likely to get wet, dir ty, hot or cold simply from being outside

The best outerwear is constructed to protect you from these natural elements, while also offering a free range of motion and needed ventilation. Here’s a look.

CHANGING MATERIALS

Decades ago, the average all-weather gear was made with polyvinyl chloride or some similar kind of plastic material. PVC gear is still favored by anglers, because its slick surface makes it easy to clean – and it ’s priced a little lower But these days, most non-f ishing outerwear boasts more breathable polyester- or nylon-based fabrics that have various waterproof coatings. Campers, hunters and other outdoorsy types should go with PVC-based fabrics when looking for waterproof protection when it gets stormy, in par ticular those with heat-welded seams.

HOW IT WORKS

Breathable fabrics allow air to pass through without letting in rain or snow. In this way, moisture is transferred to the outside

of the clothing, rather than getting trapped inside against your body. The most effective versions allow you to avoid feeling clammy, hot, cold or sticky when you’re out and about. You’ll be more comfor table in the cold, and drier in warmer climates.

OTHER ACCESSORIES

Depending on where you’re headed, you might need vests with pockets, jackets with removable liners for f ishing, or special boots for hiking in rug-

ged conditions Stash stoves are all the rage, and there are as many backpack options are there are hills to climb. Don’t forget foldable chairs and flashlights.

AFTER DARK

Don’t forget to gear up for bedtime, too. There’s a woodsy nostalgia associated with any campsite, but you’ll still need a good night ’s sleep and that once again requires insulation, soft comfor t and ventilation.

Seek out premium pads that offer plenty of all three, and sleeping bags designed to guard against the elements. Solo hikers might need nothing more than a pup tent, while a group of hunters might opt for larger, more tricked-out versions. Depending on the season or climate, a local outdoor goods dealer may have specif ic recommendations on what works best.

© ADOBE STOCK

The Perfect Fly-Fishing Trip

A l i tt l e r e s e a r c h c a n e n s u r e e v e r y t h i n g l i v e s u p t o e x p e c ta t i o n s

F ly-f i sh i n g t r ip s d o n’t j u s t h app e n . B efo re a lu re eve r h i t s t h e wa t e r, you’ l l h ave t o b e c o m e a n i n s t a n t e xp e r t o n you r d e s t i n a t i o n’s sp e c i e s, wea t h e r, t e r ra i n a n d c a t ch laws You’ l l s ave t i m e, m o n ey a n d l ot s o f h ea da ch e s by l ea r ni n g a s m uch a s you c a n i n a dva n c e

K N O W T H E F I S H

B e awa re t h a t t h e sp e c i e s you’re h op i n g t o c a t ch m i gh t n ot b e ava i la bl e. L o dge s t e n d t o l i s t a l l o f t h e f i sh wh i ch m ay b e c a ugh t i n t h e a rea o ve r t h e c ou rs e o f a n e n t i re yea r. Bu t you m ay b e l o ok i n g fo r t rou t wh e n t h ey ’re n ot i n a mpl e s upply b e c a u s e i t ’s t h e o f f - s ea s o n . S o, i n o rd e r t o avo i d a ve r y u npl ea s a n t s u r p r i s e, c a l l a h ea d t o f i n d ou t m o re f ro m t h e l o dge p e rs o n n el , l o c a l p ro s o r s o m eo n e f ro m a n a rea sp o r t i n g go o d s s t o re If you’re sp e c i f i c e n ough i n wh a t you’re l o ok i n g t o c a t ch , a c a l e n da r ch a n ge fo r you r t r ip m ay b e i n o rd e r.

K N O W T H E S P OT

Not a l l l o dge s a re a l i ke. You r re s ea rch sh ou l d i n clud e t h e i r web s i t e a n d i n d ep e n d e n t rev i ew s i t e s. Re q ue s t a l i s t o f refe re n c e s t o f i n d ou t m o re t h rough c o nve rs a t i o n s w i t h ot h e rs wh o h ave s t aye d t h e re. A sk t h e s t a f f i mp o r t a n t q ue st i o n s, t o o. W h a t sp e c i e s i s b e s t c a ugh t du r i n g t h e t i m e o f yea r

you’ ve b o oke d ? W h a t k i n d o f a m e n i t i e s a re i n clud e d ? A re t h e re sp e c i f i c t h i n g s you sh ou l d b r i n g w i t h you ? W h a t p e rc e n t age o f you r l o dg i n g s a re f ro m rep ea t c u s t o m e rs ? T h i s w i l l t el l you m o re t h a n a nyt h i n g a b ou t t h e va lue a n d q u a li t y o f t h e l o dge.

T R UST YO U R G U I D E

If you ch o o s e t o f i sh w i t h a g u i d e, g ive t h e m a t r u ly h o n e s t a s s e s s m e n t o f you r sk i l l s. You

wo n’t h ave a p ro duc t ive day i f you s ay you’re a n e xp e r t wh e n you’re n ot . O t h e rs wou l d b e t a ke n t o a sp ot wh e re t h e wa t e r i s l e s s ch oppy, d e ep e r a n d cl ea re r, fo r i n s t a n c e. A sk t h e g u i d e wh a t a rea s o n a bl e e xp e ct a t i o n fo r t h e day sh ou l d b e, i n s t ea d o f t el l i n g t h e m a b ou t you r e xp e c t a t i o n s. T h e n l i s t e n t o t h e i r s ugge s t i o n s, a n d fol l o w t h e m . T h a t ’s why you’re p ay i n g t h e s e g u i d e s b e c a u s e t h ey k n o w t h e wa t e r b e t t e r t h a n

you

K N O W T H E CO ST

T h e re a re b a s i c c o s t s fo r a ny fly-f i sh i n g t r ip t h a t a re bu i l t i n , i n clud i n g t ravel , ro o m a n d b o a rd , a m o n g ot h e r t h i n g s.

L o dge s a n d s i m i la r f i sh i n g d e s t i n a t i o n s s o m e t i m e s bu i l d i n e x t ra fe e s, h o weve r, a n d t h a t c a n l ea d t o a s e r i ou s c a s e o f s t i cke r sh o ck wh e n i t c o m e s t i m e t o p ay t h e f i n a l b i l l .

Your First Camping Experience

A d va n ce

p re pa rat i o n w i l l

h e l p s m o ot h

t h e wa y fo r a

re l a x i n g t r i p

The point of a camping trip is to unwind while disconnecting from a busy world. But how do you get star ted as a newcomer? Here’s a handy checklist of things you’ll need to do in order to get up close and personal with the natural world.

LOCATION, LOCATION, LOCATION

New campers should look for established campgrounds with a host of amenities like bathrooms, showers, f ire pits and grills and electrical hookups. They typically allow you to pull into a parking spot adjacent to where your camper or tent will be set up. This provides a bridge experience before taking things in an even more rustic direction.

The next step would be camping at one of our national parks, wildlife refuges, conservation lands or state parks. You’ll f ind incredible scener y, interesting wildlife, trails and other ready recreational activities. There may be a fee, but it ’s typically inexpensive Star t in designated camp spaces, then move more deeply into the woods once you’re more experienced. Remember cell phone reception can be spot ty, and the terrain and weather conditions can become quite challenging.

GET THE RIGHT EQUIPMENT

If you plan on being on site for a while, you’ll have to plan on cooking. A camp stove is the easiest option for beginners, and you’ll need charcoal or wood. You can also utilize a grill or dig out a f ire pit. Just make sure you have a shovel and bucket of water nearby so that the flames can be completely extinguished.

Depending on the size of your

group, you may need a larger tent or camper. Talk to someone at the local sporting good stores about the latest in tent technology, which provides exciting new options when it comes to space, ventilation and insulation.

Bring a tarp along in case of rain. You’ll want to place this under the tent, both to capture more warmth and to keep the water out. Sleeping bags have

also come a long way, with versions meant both to keep us warm and help us stay cool, depending on the conditions. Air mattresses and sleeping mats up the comfort level. If you’re not sure how often you’ll return to camping, consider renting certain camping equipment. You’ll just have to make sure it’s in good working condition when it’s returned.

© ADOBE STOCK

Home & Garden

Staying Cool For Less

Warmer months don’t have to mean higher electric bills

It’s that time of the year when many people’s air conditioners ramp back up to constant use. That often leads to far more expensive utility costs. Luckily, there are a number of recommendations from the U S Department of Energy that can help ease the pain

COOLER HOURS

Take advantage of the periods each day when it’s not so hot. That’s the best time to do chores around the house, so you don’t have to turn the thermostat even further down. You also have an opportunity to capture some cool air. Turn off the AC and open your windows in the morning before everything heats up, or in the evening as night brings more comfortable conditions. Shut the windows and close their coverings in the midmorning hours and leave them closed again until the evening in order to protect your home from the sun’s most powerful rays

THERMOSTAT ADJUSTMENTS

Turn your thermostat to the highest temperature that you find comfortable, in particular during the day when it will have to work so hard to cool off your living space. Adjust it to even higher temps when you are away, in particular for long periods of time. Upon return, place your thermostat back at its usual setting. Turning it down any further won’t cool the space any more quickly,

and it forces the unit into a constant motion that is stressful – and expensive. Consider buying a programmable thermostat which can make all of these adjustments automatically.

AROUND THE HOME

How you use fans, baths and showers, and the oven can also have a big impact. A fan moves

air around, making it cool enough that thermostats can be turned roughly four degrees higher without a noticeable difference in comfort level. Take cooler, shorter baths and showers and try to schedule them during the coolest part of the day. Vents and fans can also help evaporate the associated humidity more quickly. Finally, limit the

use of your oven, since it can heat up the entire house. Use a stove, toaster oven or air fryer, since they generate far less heat. Be aware of other sources of ambient heat, like clothes and hair dryers, dishwashers, curling irons and electronics. In combination, they can add up, too.

© ADOBE STOCK

Freshening Up Outside

Give your weatherbeaten outdoor furniture a whole new look

After a few seasons, the sitting area in anyone’s backyard, patio or balcony space can begin to look grimy and old particularly if you live in a more humid environment. But there’s no need to buy a whole new set of furniture With the right preparation, the right paint, favorable weather conditions and a little elbow grease, you can get it all looking good as new.

CLEAN SURFACE

Make sure you have a clean surface, otherwise the paint won’t properly adhere to wood, metal or plastic. Wipe away all dust and dirt, as well as any rust or old paint flakes. Try to remove or smooth over any other imperfections. For wood, lightly sand before painting. Wash everything after each step If hardware is in place, remove it and label everything for easy reattachment later

RIGHT TOOLS

Make sure you have the right tools before work begins. For instance, brush-on paint may require a pan and stir sticks. You may also need rollers or smaller brushes to get paint in tight spaces within the furniture. Table tops and bulkier items are more easily painted with large rollers. Invest in gloves, painters tape or masking tape, drop cloths and protective eye wear, as needed.

MANY CHOICES

There’s a difference between paints formulated for indoors and outdoors, and plastic furniture requires its own special products in order to bond properly. Make sure you buy the right version. Brush-on paints work best with primer, and make sure both are applied smoothly. Thinner coats go on more easier, while also drying more quickly.

Two coats is usually a good rule of thumb on any painting project. There’s no need for primer if you choose a spray paint option. Keep the can the recommended distance from the furniture as you paint, working in bursts to avoid drips.

WHERE YOU PAINT

Check paint can guidelines for temperature ranges, then pay

close attention to the weather forecast. Some formulations won’t adhere if it’s too hot or wet outside. Make sure you paint in a well-ventilated area to avoid the accumulation of potentially toxic fumes. A shady spot will give you a break from the heat while encouraging the paint to dry more evenly. Don’t forget to hydrate!

Ready to Power Wash?

Yo u r h o u s e , h a rd s ca p e , fe n ce s a n d v e h i c l e s co u l d p ro ba b l y u s e a go o d r i n s e

As winter recedes, take an opportunity to wash away winter grime Power washers are a quick and easy option, and there are rental options for those who don’t want to make a huge up-front investment. Just be ready to adequately prepare the space and then safely operate the machine

HOW THEY WORK

Power washers are powered by either gas or electricity. The gas units usually boast more power, unleashing some 3,000 pounds of pressure per square inch. But bigger isn’t always better. For instance, vinyl siding is rated for up to 3,000 but soft-grain wood, aluminum and stucco can be damaged above 1,500 pounds per square inch. Match the machine with your material before buying, renting or starting the wash. Attachments and wands can make the job a little easier

SAFETY TIPS

Be sure to use the proper safety gear when power washing, including work gloves, goggles and an apron, as needed. Avoid ladders, in particular with gas-powered washers, since the force of the water can create balance issues. Avoid holes in siding, joints in furniture, and windows. Keep your wand well away from wires of any kind, and never point the wand at other people or animals.

PREPARING THE AREA

Before you begin, cover things like light f ixtures, electric sockets, air-conditioner units and anything else that isn’t waterproof. Fast-moving water can also be very damaging to vegetation, so remove potted plants and cover anything that’s in-ground. For particularly stubborn dirt, stains or mold, consider pre-scrubbing.

GETTING TO WORK

Add detergent and water to the washer according to directions, then at tach it to a water source. Select the preferred wand and test it against the desired surface, standing three feet back. Adjust the pressure and where you’re standing as needed in order to remove dir t and grime without damaging any thing.

BUYING OR RENTING

Owning a power washer may

make the most sense if you keep a boat or deal with seasonal mold issues at home. But renting power-washing gear from local home stores is a more affordable option for those with only occasional needs. Driveways, for instance, might only need at tention ever y other year. If you’re unsure about purchasing, occasionally renting is a great way to tr y out a power washer to see how much you’d actually use it.

Keeping Mosquitos Away

T h e r e a r e n a t u ra l o pt i o n s i n st e a d o f

p ot e n t i a l l y d a n g e r o u s c h e m i c a l s

S o m e i n s e c t s, l i ke p ol l i n at o rs, a re wel c o m e d i n a ny b a ckya rd o r ga rd e n Bu t ot h e rs a re m o s t c e r t a i n ly n ot i n clud i n g p e sk y m o s q u i t o e s t h a t s e e m t o app ea r ou t o f n o wh e re a s t e mp e ra t u re s r i s e ea ch yea r He re ’s h o w t o f i gh t b a ck , t h e n a t u ra l way

I N S I D E T H E N U M B E RS

D i s ea s e - c a r r y i n g m o s q u i t o e s a re a c t u a l ly a h uge p robl e m gl ob a l ly, k i l l i n g h u n d re d s o f t h ou s a n d s o f p e opl e ea ch yea r.

T h a t ’s m o re t h a n a ny ot h e r a n im a l o r i n s e c t . T h ey fe e d o n bl o o d f ro m u nw i t t i n g h o s t a n im a l s, t h e n t ra n s fe r s o m e t i m e s d ea d ly p a t h o ge n s a s t h ey m o ve f ro m b i t e v i c t i m t o b i t e v i c t i m . A m o n g t h e m o s t s e r i ou s d i s ea se s a s s o c i a t e d w i t h m o s q u i t o e s a re m a la r i a , We s t N i l e v i r u s a n d d e n g ue feve r, bu t t h e re a re m a ny ot h e rs St ud i e s sh o w t h a t m o s q u it o e s a re m o re a t t ra c t e d t o p e opl e w i t h Ty p e O bl o o d , a s wel l a s p re g n a n t wo m e n a n d p e opl e wh o a re b rea t h i n g h eav i ly. S o m e t i m e s, i t ’s s i mply a m a t t e r o f t i m i n g . You’re m o s t v u l n e rabl e t o a b i t e a rou n d du sk a n d daw n , a s m o s q u i t o e s v i r t u a l ly d i s app ea r du r i n g ot h e r p a r t s o f t h e day.

K E E P I N G T H E M A W AY

Sp rays, c a n d l e s a n d b ra c el e t s a re p opu la r rep el l e n t s, bu t

o f t e n rely o n ch e m i c a l s t o d o t h e j ob Z app e rs c a n b e l oud a n d u n s i gh t ly T h a t ’s why pla n ti n g c e r t a i n pla n t s t o ke ep m o sq u i t o e s away h a s b e c o m e a g ro w i n g t re n d . Ma r i gol d s a n d lave n d e r, fo r i n s t a n c e, e m i t a s m el l t h a t d r ive s away t h e s e fly i n g p e s t s. P la c e t h e s e h a rdy pla n t s i n p ot s a rou n d you r ou td o o r l iv i n g sp a c e, a n d t h ey w i l l a l s o p ro duc e go rge ou s bl o o m s.

Ro s e m a r y, s age a n d b a s i l a re t y p i c a l ly o n ly t h ough t o f a s h e rb s u s e d fo r i n ou r k i t ch e n s, bu t t h ey a l s o ke ep m o s q u i t o s

away A l l i u m l i kew i s e h ave a s t ro n g s m el l t h a t t h ey d o n’t l i ke bu t , u n fo r t u n a t ely, you a n d you r g ue s t s m i gh t n ot e i t h e r, s i n c e t h i s pla n t i s p a r t o f t h e ga rl i c a n d o n i o n f a m i ly. C i t ro n el la a n d b e e b a l m a re ot h e r c o m m o n ly u s e d n a t u ra l a l t e r n a t ive s. L e m o n - s c e n t e d pla n t s h ave a l s o p ro ve n t o b e u s efu l fo r m a ny.

OT H E R O PT I O N S

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s i mply i s n’t e n ough , i n p a r t i c ula r fo r t h o s e wh o l ive i n h u m i d cl i m a t e s If you’re s t i l l b e i n g h ou n d e d , b e o n t h e l o ok ou t fo r s t a n d i n g wa t e r i n n ea rby pla ce s. T h ey ’re b re e d i n g g rou n d s fo r m o re m o s q u i t o e s. Wea r l i gh t , b rea t h a bl e l o n g - sl e eve d cl ot h i n g a n d c o ve r you r l e g s. Us e o ve rh ea d f a n s, i f p o s s i bl e, t o m o ve t h e a i r a rou n d . Trea t p o ol s a n d wa t e r fea t u re s t o re duc e t h e n u m b e r o f m o s q u i t o e gg s, a s wel l . DENVERPOST.COM 15 W | HELLO SUMMER | SUNDAY, JUNE 18, 2023

Where to Store It All

Get more out of the outdoors by putting away all that stuff

Creating and maintaining usable and enjoyable living spaces outside often means accumulating all kinds of gardening supplies, pool accessories and outdoor dining tools, among other things Keep it all tidy and tucked away with these fun and functional storage options

GARDENING SUPPLIES

Get more out of your shed by hanging a show rack on the door for smaller tools and other things needed around the lawn and garden, like clippers or gloves. Hooked items can be stored on one of the sidewalls by installing a traditional bathroom towel bar. Repurpose a now-unused baby’s changing table or an old hutch for use as a potting bench.

Attach a pegboard to the wall of the shed or your garage to create a quick and easy organizational hub Customize it with baskets, shelves and hooks to store away anything you need for outdoor gatherings or gardening tasks Place a rolling basket or cart nearby to transport everything.

POOL ACCESSORIES

Mount shelves in your garden shed for clean towels. Plastic stackable storage bins are a great option if you need to round up floaties, pool toys, diving rings and other small items. Pool noodles and skimmers can be tucked away in a wood pallet after it’s been turned on the side. Install coat hooks on the front to dry

bathing suits and towels, and to store masks and goggles. For larger pool rings, place shorter flag poles beside the shed.

FOOD AND BEVERAGE

Convert a storage cabinet or hutch into a serving station or bar. The lower shelves or drawers can be used for storage, or remove several of them to create

space for a cooler or small refrigerator. Stemware can be hung from a rack at the top. Those who are more adept at woodworking can create more elaborate things like a hanging bar with wood pallets.

ADDITIONAL STORAGE

Newer outdoor furniture options often have modern stor-

age features, so be on the lookout. Other existing items like beverage carts or raised garden planters can also be updated to help keep your space tidy and neat. A small unused bookcase can be turned into a bench by turning it on the side and adding a cushion.

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Thinking About Solar?

It’s easier to get on board as this new technolog y becomes more affordable

People are increasingly turning to solar in order to save money and guard against outages In fact, a system was being installed every few minutes in the U S , according to one solar-advocacy survey Because it’s all still so new, however, you’ll need to do your homework to f igure out which option is right for you.

HOME SUITABILITY

There are a number of factors to consider when deciding if your particular home is suitable for solar. Generally, homeowners need to have a recently installed new roof that faces south, and isn’t subject to long periods of shade. Individual companies may have their own additional requirements, depending on the specif ic equipment they use

FINANCIAL CONCERNS

Solar arrays can be expensive, but there are a variety of purchase options. They can be f inanced through a loan, they can be leased or they can be sold outright. With leases and loans, monthly payments are more affordable sometimes less than your regular electric bill but you are required to sign a longterm contract. Power-purchase agreements allow customers to buy the electricity produced by the installed panels at a set price.

Purchased panels may qualify for special tax credits, while lease and power-purchase agreements do not have this option. Net metering allows homeowners to earn credit on their monthly utility bill for power the panels feed back into the larger electric grid. So shop around and compare the options with local installers. Pay close attention to monthly and upfront costs, as well as whatever tax benef its are available.

IS IT SAFE?

The U S Department of Energy recommends that homeowners hire a certif ied electrician to inspect the system before it goes online. But rest assured, the solar industry is well regulated, and that includes protecting the safety of homeowners. The panels have to meet testing and inspection standards, and installers have to meet strict qualif ications. Installed panels must meet local electrical, f ire and building codes.

NEED MORE INFO?

The U S Depar tment of Energy ’s Solar Energy Technologies Off ice has created a helpful primer called the Homeowner ’s Guide to Going Solar. They cover the basics of how the technology works, how to determine your house’s suitability for installation, and the safety and f inancial considerations that are involved. Visit bit. ly/3rIT1xk.

When to Plant Your Garden

It’s easy to

Year-round gardening has never been easier with indoor planters and greenhouses. But there’s nothing like a traditional garden, which provides fresh flavors and a chance to enjoy the outdoors Just be aware that many plants grow best when planted at a certain time of the year

KNOW YOUR ZONE

The U.S. Department of Agriculture provides information on growing zones, based on climate and regular weather patterns. You may have to wait until later in the year to plant or, in some cases, your options may be restricted. You’ll also need to study the needs of the plants you’re trying to grow. For instance, popular garden staples like herbs, peppers and tomatoes fare better when they grow as seedlings before being transplanted

On the other hand, things like beans, corn, peas, carrots, radishes, cucumbers and pumpkins are best planted as seeds. Whatever you choose, pay close attention to the weather. It’s tempting to jump the gun on the first sunny day, but remember soil should be warm over several days in a row before planting seedlings or seeds.

BEST IN SPRING

Start transplanting plants that started indoors each April, and start seeding projects too.

Germinating plants need the extra time in the ground. Beets, beans, carrots, corn, lettuce, cucumbers, melons and onions should be planted in April. Cabbage is one of the easiest things to grow; it’s not too late for peppers and tomatoes, either. If all goes well with peas, they could ready for harvest by May.

EARLY SUMMER

Unfortunately, a check of plant-

ing zones shows that many Americans live where April still brings freezing temperatures. That could mean waiting, or being prepared to cover your plants when wintry weather threatens. Most of these plants will thrive in May, if the temperatures where you live mimic those from April elsewhere. Plant beans, squash, melons and cucumbers as temperatures continue to warm in May.

HOTTEST MONTHS

Some plants simply love summer’s heat, including zucchini and summer squash. Plant them in June, with an expected harvest late in July or in early August. Choose bean varieties like Kentucky Wonder, Contender or Topcrop in June and they may be ready to eat before mid-July. Lettuce and carrots can be planted until very late in the summer.

get overexcited, but some seeds aren’t ready to be sown

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LOCALLY GROWN FOOD

Before You Go

Here’s how to make the most of your visit to a farmers’ market

Fresh food and homemade products are staples of open-air farmers’ markets everywhere but so are a few notable quirks, like oftentimes being cash only There are few ways to get fresher produce, local meats and spices, and homemade items of many kinds You just have to know a few tips and tricks

DON’T FORGET CASH

In many cases, these vendors only take cash, or offer discounts for those who don’t use cards, when selling their produce. Some markets set up near an ATM, or even bring a portable version along but not every farmers’ market offers such easy access to paper money. There are also usually additional charges associated with using these automated machines So come prepared with your own money, just in case

PLANNING AHEAD

Shopping at these markets is earth friendly because you’re cutting out on long-haul shipping costs which expands farming’s carbon footprint. Go one step further by bringing your own reusable shopping bags for all of your new purchases. Plan on getting there early too, since each vendor will only have a limited amount of things to sell. These things tend to go fast. Once you’ve bought everything you’d like, head straight home in order to keep anything from losing freshness especial-

ly if it’s very hot or very cold out.

DON’T RUSH IN

Don’t be afraid to walk all the way around the market when you first arrive. This provides you with a better overview of everything that’s available, so you don’t drain your cash reserve too early to get that one thing that might have piqued your interest at the end. Ask about samples before you

buy, if they’re available. What strikes you most might just come as a big surprise.

TRY SOMETHING DIFFERENT

Farmers’ markets give us a great opportunity to try new things. You may stumble across a heirloom variety that you’ve never heard of, fancy baked products or locally crafted items that spark your interest. Be adventurous in your buy-

ing. If you find something you really love, or if a favorite food is finally back in season after a long wait, don’t be shy about buying in bulk. You’ll soon be creating exciting new things in the kitchen, while helping to support industrious neighbors who help to keep your community healthy and strong.

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Why It’s So Important

Eating locally grown foods is good for your health and your community

Area growers often rely on buyers like you to make ends meet, even if they’ve developed strong partnerships with supermarkets or distributors At the same time, fresh foods have been consistently shown to promote wellness in a way that canned or frozen goods simply can’t.

FRESH MATTERS

Studies have shown the fruits and vegetables begin losing essential nutrients like vitamins

A, B, C and E pretty much as soon as someone harvests them. This is only exacerbated by the processes put in place for foods that are making a long trip to stores, since shipped produce is usually picked before it’s fully ripe Exposure to changing temperatures, artif icial lights and air tends to bleed nutrients, too You’re still better off eating vegetables that have been harvested and shipped, frozen or canned, but at each step, they’re losing some of their nutritional potency. Locally grown food is completely ripened, then brought to sale at its very best.

AVOIDING PRESERVATIVES

Chemical additives are usually part of the process when food has to travel long distances. Some of these components, even if they are biological, have been shown in various studies to have nega-

tive impacts over the long term. For instance, the nitrates that cure meats have been more recently linked to cancer. On the other hand, locally grown foods are either low in chemicals (and pesticides) or sometimes free of them. All of it works in concert to create better nutrition for us, and a safer world for birds and other wildlife.

A BALANCED APPROACH

Much of the extra calories

found in poor diets is associated with processed foods, fast food, unhealthy snacks and candies. Our diets naturally improve when we consume locally grown foods, if only because farmers’ markets and pick-your-own farms aren’t overstuffed with junk-food options. Instead, you’ll f ind a bounty of fresh fruit, lean proteins and healthy greens. Farm-to-table purchases also limit the number of places where potential contaminations

might happen along the way

SUSTAINABILITY

Locally grown food results in less waste in its packaging and fewer associated emissions since it doesn’t have to be prepared for long-distance delivery. You’re cutting down on plastic use if you bring a reusable bag of your own. Farms also boost biodiversity, and help us maintain a cleaner environment.

Focus On Farm-to-Table

Pick-your-own farms and markets aren’t the only way to support local growers

Look for restaurants who suppor t these critical community builders by buying directly from them These food establishments will promote the relationship with verbiage like “farm-to-table,” which indicate that they buy directly from local growers instead of dealing with larger distributors or grocery-store chains.

BE ADVENTUROUS

Many farm-to-table operations have ever-changing menus, based on the freshest and best produce available that week. You’re likely going to have to become comfortable with a different process when ordering. You may not be able to have that favorite dish you enjoyed last month, since the ingredients aren’t available from local growers anymore On the other hand, the menu will be dotted with only the tastiest in-season foods, and these ever-changing food sources allow chefs to be incredibly inventive.

TAKING THE NEXT STEP

Some restaurateurs go the extra mile by planting their own gardens, thus joining the farm-totable movement as participants. These backyard-grown fruits, vegetables and fresh herbs will only add to the culinary experience. In some cases, you may even be able to tour their plant-

ing spaces and get a peek at the fresh produce that will soon be served back inside. Either way, don’t be afraid to ask plenty of questions in particular if there are varieties or local specialty items that you’re unfamiliar with. Learning more about the origin and history of your food only adds to the experience.

OTHER CONSIDERATIONS

This kind of freshness doesn’t come cheaply. The reason most

restaurant operations tend to buy in bulk is because of the deep discounts associated with the process. Volume sales help drive down prices. Local farmers are much smaller operations, so you’re going to pay a little extra to get the best possible ingredients. Also, keep in mind that you’re directly supporting your neighbors and there’s a reward in that, too.

At the same time, be on the lookout for fraud. The govern-

ment doesn’t regulate this designation. In the meantime, more than one investigation has uncovered instances in which restaurants have promoted themselves as farm-to-table while still using major distribution channels. It’s simply a scam to get more money out of unsuspecting customers. So, take the time to do a little search and make sure they’re actually on the up and up.

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More Foods Than You Think

Eating local is no longer limited to the same old fruits and vegetables

Seasonal produce will always be the heart and soul of farmers’ markets and pick-your-own operations but that’s not the sum total of what you’ll find Look for local meats and cheeses, milk and eggs, honey and grains, and herbs and spices then head home to blend it all together into a fresh and tasty meal Here’s a look at a few key options.

MEATS

As with heirloom fruits and vegetables, some farmers specialize in unique breeds of cows, lambs or chicken in order to produce their own unique flavors. These meats may be available at farmers’ markets, local butcher shops or locally owned markets. Ask for local options where you shop, or visit area farms yourself for the freshest possible options Closely read labels, and you may discover that there were local options all along

EGGS

Eggs have always been a big part of the offerings at farmers’ markets but there may never have been more options. Credit the lack of widespread regulation for small-scale operations, which have opened the door for all manner of free-range and uniquely fed variations. Look for eggs with unblemished shells, and don’t be surprised if they’re a different color than you may be used to at a chain grocery store.

Eggs should be dry, since mois-

ture can allow bacteria to enter through the shell. If you visit a farm, make sure the perches, food storage and nests are clean and operating properly before buying. Don’t buy eggs with abnormal shapes, cracks or irregularities or any odd spots.

HERBS AND SPICES

One of the most interesting

finds at these markets are the homegrown herbs and specially blended spices. There seems to be as many recipes for seasonings, rubs and marinades as there are vendors in any given location. Each one is different in their own ways, and may appeal to you based on your preferences for spice, sweetness or tangy flavors. You’ll also quickly discover that

homegrown herbs deliver a flavor punch that the dried versions in plastic containers can never match. Ask for advice from those who have them for sale, and pair their recommendations with the fresh produce and other products available for sale on any given day at the market or pick-your-own farm. Each visit could yield an exciting new surprise.

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Keeping It In the Family

Most farming operations are run by relatives, strengthening their bond

There are more than 2 million farms in the U S , with a huge corresponding variation in characteristics and size Annual gross revenue can range from $1,000 for part-time operations into the millions What unites all of these many farms is who runs them: Some 98% of all them are family operated, according to the U.S. Department of Agriculture.

INSIDE THE NUMBERS

The USDA classifies family farms as those where the business is principally owned by the operator and their relatives. Smaller family farms were also the largest portion of all U.S. operations, accounting for 89% in the same 2021 survey They operate nearly half of all farmland, according to government statistics, while accounting for 59% of all hay production and nearly half of the production of eggs and poultry

Large-scale family farms accounted for 47% of all production, the USDA says. Women make up 36% of U.S. farm operators, according to the American Farm Bureau Federation. Some 56% of all farms boast at least one decision-maker who is female.

WHAT THEY FARM

With small farms dominating poultry, eggs and hay production in the U.S., mid- and large-scale

farmers have a shared focus on cash grains, cotton and oilseed. Most dairy is produced by the largest operations, which also dominates in the areas of beef, vegetables, nursery or greenhouse products and fruits and tree nuts.

BOUNCING BACK

Grocery stores and restaurants accounted for some 42% of U.S. farm operations’ direct sales into 2020, with a nearly $500 million increase in year-over-year sales.

Sales fell as the pandemic worsened, before f inally bouncing back. Similar increases have been seen with sales at farmers’ markets, roadside operations and on-farm stores after quarantines were lifted. Still, only about 8% of American farms market their crops through intermediated or direct-to-customer sales, according to the American Farm Bureau Federation.

Many family-farm households have turned to off-farm jobs to

generate additional income, and to receive key benef its like health-care insurance. The American Farm Bureau Federation also reports that farmers and ranchers may receive as little as 8 cents on the dollar after accounting for costs and much of that happens after the harvest crosses the farm gate in the form of processing, transportation, distribution, salaries and marketing.

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Defining Organic Foods

The USDA has strict guidelines when it comes to what is and isn’t organic

The government doesn’t always strictly regulate the foods we eat or the labels that are slapped on them For instance, locally grown eggs aren’t subject to federal oversight Similarly, the term “farm-to-table” isn’t strictly def ined But organic foods are different In order to earn U S Department of Agriculture certif ication, these foods must be grown and then produced under strict guidelines that include elements like soil quality, how it’s raised or processed, the use of weed or pest control and the presence of additives. Here’s a deeper look.

WHAT’S ORGANIC?

Organic food producers must rely on natural substances by USDA rule, and there are only certain allowable farming methods Synthetic substances generally can’t be used, but there are notable exceptions For instance, vaccines can be administered to guard against animal disease, and pheromones may be used to confuse crop-damaging insects. Naturally occurring toxins like arsenic and strychnine, on the other hand, are prohibited.

MULTI-INGREDIENT VARIATIONS

There are different considerations for foods with multiple ingredients. Processed organic foods aren’t allowed to contain

artif icial colors, flavors or preservatives All ingredients must be organic, except for non-agricultural elements like baking soda used to make fluff ier baked goods or the thickener pectin in fruit jams.

PROHIBITED GMOS

Genetically modif ied organisms are not allowed in organic foods by the U.S. Department of Agriculture. They’re typically used to increase yields in crops that are plagued by weeds or insects. Over time, plants build in

a natural resistance that lowers or eliminates the need for chemicals There is no generally accepted evidence yet that GMOs are unsafe, but the concept is still fairly new. In the meantime, organic farmers have to work doubly hard to avoid cross-contamination from nearby farms who employ GMOs, or they risk their certif ication.

COST CONSIDERATIONS

Organic foods have many upsides: They are better for the environment, promote animal

welfare and can have positive health impacts for farmers who aren’t working around potentially toxic chemicals. The downside is that organics typically cost more than non-organic alternatives. A lot of extra work ends up going into meeting government standards. Prices are also higher for goods like organics that are in shorter supply. There are also additional processing and transportation costs since they have to be kept separate from non-organics.

Get Out There!

Supporting local growers can also include visiting their places of work

Agri-tourism is a growing segment that brings tourists to an agricultural operation like a ranch or farm It’s providing another critical form of income for those who spend their lives bolstering our country and our economy Visitors can now pick their own fruits and vegetables and get up close and personal with farmers and their animals in places as different as traditional farms to dude ranches. Some operations even include overnight-stay options.

FINDING YOUR WAY

Agri-tourism partners can be found through your local extension off ice, state agriculture department or through related national groups like the U.S. Farm Stay Association, the USDA’s National Agricultural Library and Dude Ranches Association of America, among others What happens next is up to you, whether it’s riding a horse, picking strawberries or participating in farm crafts like cheesemaking.

BIG BENEFITS

The accommodations for overnight stays may vary from rustic quar ters to a spot in the main farmhouse. Pricing is similarly varied. But you don’t have to spend more than an afternoon to learn a great deal. These visits provide terrif ic insight into how the food we all eat arrives on

store shelves and our tables You may get a little dir ty along the way, but the result will be a deeper understanding of one of the nation’s oldest and most impor tant industries.

At the same time, agri-tourism helps farmers generate needed extra revenue from various activities on their land, including tours, “pick-your-own” programs and other recreational activities. This remains a small amount of total farm revenue, accounting

for less than 10 percent of revenues in recent surveys, but it’s been growing at an exponential rate. Smaller farms, mid-sized operations and beginning farmers are f inding this second income particularly helpful when yields aren’t what they’d hoped.

MORE THAN A MEAL

Arrive hungry. You may get to pick key elements of the next meal you’ll make. There could be an opportunity to ride a horse, or

shop in a quaint little farm gift shop. Some operations are even taking part in programs where hikers can explore their sprawling farmlands. But in the end, you’re making unforgettable memories after getting hands-on experience, an up-close appreciation of farmers and the work they do, and a greater sense of our shared agricultural heritage.

© ADOBE STOCK

On the Grill

Most Common Mistakes

The smell of a barbecue grill marks a change in the seasons

Nothing says “so long, winter ” like crackling charcoal under a hot grate.

Spring and summer is a time of long-awaited outdoor get togethers with savory, freshmade food But everything can take an ugly turn if you aren’t meticulous about cleanliness, the quality of your tools and perhaps the most overlooked element of great grilling – preheating.

Grizzled grillers don’t make these kind of basic errors – and you don’t have to, either. Here’s a look at the most common mistakes, and how to avoid them:

USING THE WRONG TOOLS

Grilling involves an admittedly large number of critical elements. But you can do everything else right and still fumble before reaching the goal line if you have low-quality tools

Are your tongs and spatula warped and rusted out? Is the grill brush clogged with last season’s residue? Upgrade to sturdier, longer-lasting new grilling tools, preferably made out of stainless steel.

Look for long-handled or extended versions, which offer maximum safety for reaching across a hot grill. Dishwashersafe models make cleaning up easier than ever before.

NOT CLEANING THE GRILL

It ’s a pain, of course, but the grill should be maintained before and after each and every use. Burn off grill residue, either by turning burners to high or building a large f ire underneath. Scrape off excess grease and ash from under the grate. This allows flames to flow more freely. Sometimes these blockages snuff out the f ire completely. Deep clean the entire thing two or three times a year, scrubbing

everything by hand while keeping an eye out for dried-on food par ticles, rust or grease build up.

IMPATIENCE WITH PREHEATING

You wouldn’t put food directly into an oven before it ’s had time to preheat. The same common sense approach should be taken with grills, which typically need at least a quar ter hour to warm up. Putting food on too early can

put you at risk of undercooking, and spreading food-borne illnesses. Exper ts typically recommend that food is cooked to an interior temp of 300 to 400 degrees. Purchase and make use of a temperature gauge to make sure. The very approach to lower the heat once your food is added, something known as “low and slow ” cooking. This creates a juicer result.

© ADOBE STOCK

Which Grill Is Best?

Options abound these days depending on what’s cooking

Make the best choice before taking your indoor cooking skills to decks, patios, campsites and parks

Most outdoor grills heat with either charcoal or gas More recently, grills utilizing electricity and pellet-fueled options have begun to proliferate

There are pros and cons with each, often relating to what you’re planning on grilling up. Here’s more information for those who are still trying to decide:

GAS GRILLS

If you’re looking for an experience that most closely matches working in an every-day indoor kitchen, gas grills are the best choice. They offer a no-fuss, lessmess experience because there’s no charcoal or other burning materials to manage They also offer more uniform temperatures because they’re fueled with the push of a button, either by natural gas or propane tanks This is one of the most favored choices for people who often cook outside, since clean up is easier.

CHARCOAL GRILLS

What gas doesn’t offer is the rich, aromatic flavors associated with cooking over charcoal. They come in an eye-popping variety of shapes and sizes, across every price point. The extras add in more cost, but can also make for an smoother cooking experience. Charcoal grills may use briquettes

or lumps of charcoal; some favor different types of wood for a savory boost. You’ll have less control, but that’s also considered part of the experience. Clean up is a bit more of a hassle, too. But nothing tastes quite like these flame-kissed meals.

ELECTRIC GRILLS

Electric grills offer ease, control and convenience – without the fire risks associated with gas,

charcoal or wood. They’re more earth-friendly and apartment or condo dwellers may find these to be a great option if no-grilling rules are in place. They aren’t the right choice, however, for anyone looking for the smokey flavors typically associated with barbecue – whether we’re talking meat or vegetables. They can also end up costing you more.

PELLET-FUELED GRILLS

One of the latest updates to the grilling experience is using pellet fuel. It takes advantage of another green process where hardwood pellets are formed from scraps of wood. The upside, versus electric grilling, is that they offer the authentic flavors that so many desire. The downside, versus charcoal, is that the complicated forming process makes this option more expensive – and often harder to find.

Tips For Cooking Game

You bagged the big buck – now what?

Wild game requires a different approach at the grill than storebought meats.

You don’t want to go through all that it took to bring this choice harvest home – from days (or weeks) spent on the hunt, to preparing and cooking – only to stumble at the very end.

We’ll discuss common mistakes in grilling game, with a focus on preparing the meat and how to cook it:

COMMON MISTAKES

The f irst rule of grilling game is to pay close attention to the recommended cook time. Keeping it over the flames even a matter of minutes too long can leave you with gamey, rubbery results. Don’t cook wild birds whole, and pay close attention to areas where you shouldn’t leave fat and skin – in particular on certain breeds of geese or duck. Everything starts with how you shoot. You’re looking for a quick kill, since that can impact the taste of the meet. Outdoor Life magazine also notes that inexperience and impatience plays a role Practice makes perfect; don’t give up after one bad experience at the grill.

MEAT PREPARATION

Meat should be kept cold or on ice for 24 hours after its has been harvested, so that the rigor mortis process can play out. Some savvy grillers recommend letting the meat rest longer, uncovered in a refrigerator. This allows more blood to drain and evaporate, and that’s what gives wild meat the “gamey” flavor which

some people complain about. Butcher the meat when ready, deboning and trimming to remove everything that isn’t muscle – including fat, connective tissues, hair and silver skin. Next, bag and mark everything so that you can quickly identify the cuts and date for future trips out to the grill.

COOKING METHOD

Different cuts of meat require their own unique approaches. Tender cuts are time honored favorites over f ire, while tougher meats should be cooked with less heat and left a little longer. Braising those tougher cuts, including neck, shank and shoulder, in a sauce sets them up well

for use in stews, chili and soups. Cut the hindquarters into strips across the grain for use in sandwiches, salads and kebobs. Searing is key before grilling game birds. You want to scald the f irst layer of the meat in a hot pan before putting it over flame, locking in flavor and moisture.

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Safety On the Grill

Don’t let a fun day be ruined by injur y or damage to your home

The U.S. Fire Administration estimates that grilling-related incidents alone cause nearly $40 million in damages annually

That doesn’t take into account the personal injuries that are associated with improper grilling techniques The risks include painful or sometimes disf iguring burns, or even a potentially catastrophic explosion.

The USFA has compiled some impor tant safety tips to familiarize yourself with before lighting the next match out in the backyard:

GENERAL GUIDELINES

Keep your cooking area clean, removing fat and grease buildup on both the grill itself and in the areas below. These deposits can create f ire hazards. Never leave a grill unattended Place it well away from the eaves of your home and overhead branches Never grill inside an enclosed area The fumes can be toxic, and this greatly increases the risk of f ire. Keep children and pets at least three feet away at all times.

LIGHTING THE GRILL

Charcoal grilling is so popular because of the flavor boost it provides, but it ’s still a potentially dangerous process. The best way to prepare coals for grilling is to close the lid and create a chimney effect by opening an access point. If you’re struggling

to get underway, only use lighter fluid to ignite the f ire – never when the coals are already actively burning. The rush of fuel can create an out-of-control rush of flame. Keep these f ire-star ting materials away from children. Remember that hot charcoals are still a danger, long after the flames have died down. Once they are completely extinguished, then dispose of used charcoal in a metal con-

tainer.

SAFELY USING GAS

On-board lighting systems for gas grills mean you can quickly get the flames going, and then maintain a more consistent temperature. But these grills require a more in-depth knowledge of how the grills are connected with home gas lines and how to connect and operate with propane tanks. They also require

and then an explosion.

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Turning It Down

C o l d s m o k i n g i n f u s e s y o u r fo o d w i t h f l a v o r fo r

There are strict temperature ranges involved with this method, which can also be used as a preser vative

It typically takes 12-14 hours, at temps bet ween 40 and 120 degrees. In some cases, foods may be cold smoked for weeks. The food isn’t actually cooked as hot smoking does; instead this process acts as a flavor enhancer.

But there are impor tant things to keep in mind before taking up cold smoking, including which foods are best suited and what you’ll have to do next:

BEST CHOICES

Foods best suited for cold smoking include meats, cheeses, f ish, fruits, vegetables and even nuts. Cheese is typically cited as the easiest food to cold smoke, especially when placed over flaming apple, pecan, cherr y or maple wood

Look for fresh, high quality meats when preparing to cold smoke. All meat should be salted, fermented or cured since cold smoking at around 100 degrees isn’t warm enough to inhibit microbial grow th.

You can also cold smoke veggies, sausages, ham, and many types of seafood. Just remember that preparing seafood in this way could create higher incidents of botulism and listeria if not done correctly.

Way Down

WHAT YOU’LL NEED

Separate smoke generators and at tachable cold-smoker accessories are priced right for the budget-minded cold smoker. Some higher- end smokers are available commercially with their own separate chamber to keep food away from the heat source. The cheapest way to get star ted is by burning sawdust or wood chips. Wood pellets are usually a lit tle more pricey. Be prepared to refrigerate and continue this process the following day, if needed. Cold smoking

requires precision and patience, and you’ll have to invest money and time to achieve the correct setup. Then it ’s critically impor tant to follow exper t recipes – to the let ter.

TIME TO GRILL

Some exper ts estimate that the ideal cold-smoking temp is no higher than 86 degrees, while others target a temperature of 72 degrees in order to keep the food from star ting to cook.

Whatever level of heat you initially choose, cold-smoked foods should be properly stored and then grilled to typically recommended internal temperatures before consumption in order to limit the risk of foodborne illnesses.

Immunocompromised people including the elderly, pregnant women and the chronically ill should avoid eating coldsmoked f ish products since they ’re par ticularly susceptible to listeria contamination.

Tired of Beef ?

We all can grow bored with the same old burgers and steaks

Luckily, there is a broad range of alternative for those who still want to grill.

Some are old favorites, like chicken or f ish Others are newer, more trendy options like turkey-based patties or plantbased substitutes

But if prepared well, they all provide a nice change of pace:

CHICKEN

Skinless white-meat chicken is high in protein and low in fat, calories and saturated fats. It’s perfect for marinating, as it readily absorbs sauces. Just be mindful of using too much salt, sugar or oil. Dark-meat chicken on the other hand, can be cooked bone in with the skin in order to capture flavor and keep it moist, just remember to remove the fatty skin before consuming for the best health benefits Remove it before grilling then apply your favorite sauce, or keep it on and serve with sauces on the side

FISH

Fish, especially salmon, is a great alternative to tired everyday barbecue choices – and as a very lean source of protein, it’s the healthiest option of all. Salmon grills beautifully, while offering critically important heart-healthy omega-3 fatty acids. Rub with a mixture of spices and brown sugar for a special treat, or follow your own recipe.

TURKEY BURGERS

This is a healthy option, if you read the fine print. Many turkey burgers are actually higher in fat than the typical store-bought lean beef versions because the skin is ground in with the meat. So study the label, making sure your turkey burger is “lean.” There’s not that much difference in terms of calories, as long as the patties are of similar size; it’s really more about exploring different flavors. As

always, limit the use of condiments since they often add tons of unneeded extra calories.

MEAT SUBSTITUTES

Again, these options are more about trying something new rather than necessarily eating healthier. The Impossible burger, for instance, has about the same amount of fat and saturated fat as animal proteins – and the carb levels can also go through the

roof. Some so-called “veggie meat” burgers have roughly the same amount of carbohydrates as a slice of bread, and then they’re placed between two more slices of bread.

The good news is, many of them are quite tasty and a great way to shake things up at the grill.

Grilling Like An Expert

If you’re just getting started, there’s a lot of learn

We turned to experts at Weber, Bon Appetit and Cook’s Illustrated to f ind out more.

They shared some recommendations that are tried and true, while others provided a nice change of pace even for veteran grillers

How do you choose the right cut? How should it be seasoned? What’s the ideal temperature? You could spend all of the warmer months experimenting, or simply follow these tips and start immediately grilling like an expert:

GETTING STARTED

Experts with the Weber grilling company and Bon Appetit recommend letting meat warm to room temperature before putting it on the grill. Choose meats that are 1 1/2-to-2 inches thick so that they can char on the outside without losing tenderness on the inside Dry the meat with paper towels before seasoning and putting it on the grill, and then dry the meat again before serving Turn the meat over once, but avoid the temptation to press it into the grill. You’ll lose valuable juices.

RECOMMEND TEMPS

People throw around terms like “rare” and “medium well” when discussing how they’d like their steaks cooked. But what does that really mean? There are precise internal temperatures associated with achieving these levels of “doneness.” Rare steaks

are cooked to 115-120 degrees, while medium rare goes to 120125 degrees. Medium steaks climb up to 130-135, while medium-well cuts are cooked to 140145. In order to cook a steak to “well done,” it should be 150-155 degrees. How long it takes to reach these temperatures depends on the thickness of the cut. Keep an internal thermometer on hand at all times when you’re over the f ire to avoid a

guessing game.

FINISHING TOUCHES

Most people think of sauces f irst when the subject of improving the taste of a steak comes up. But Cook’s Illustrated suggests adding a sprinkle of salt after they come off the flames. The salt dissolves into the juices, providing a truly satisfying crunch. They also recommend double-thick ribeyes, though this

trick works on just about any cut of meat. Weber suggests leaving the meat on until there is a dark brown crust, then taking it off the flames just before it reaches the desired temperature – since it will continue cook to another f ive degrees warmer even after being removed. The meat should rest for 10 minutes before cutting, according to Bon Appetit.

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Summer Drinks

Tr ying Tequila and Mezcal

Summer is the perfect time to get on board with trending Mexican spirits

The classic margarita cocktail remains a mainstay, but mezcal and tequilas are also finding their way into familiar cocktails More and more drinkers are discovering the joys of sipping these finely crafted spirits, too

GROWING TRENDS

U.S. sales of mezcal and tequila actually exceeded whiskey sales in the U.S. last year.

American drinkers purchased $6 billion dollars worth in 2022, a rise of 17.2%. Only vodka outpaced mezcal and tequila, according to the Distilled Spirits Council of the United States but vodka sales were also slightly down. Interest has led consumers toward bold new choices, while mixers experiment with well-known cocktails For instance, your next margarita might be made with mezcal. You can also jazz up a martini or Negroni with tequila.

What’s behind this growing trend? These spirits have a sense of place, and a unique story of how they’re crafted. Many distilleries are family owned and operated. That deep authenticity matches well with growing interest in Mexican cuisine and cultural elements like Cinco de Mayo and the Day of the Dead. Today, American consumers have more choices and access to higher-quality products than ever before.

Celebrities have also gotten on board, as Kendall Jenner and Dwayne “The Rock” Johnson followed George Clooney into signature premium tequilas.

A WORLD OF FLAVORS

Trending cocktails like the Old Fashioned and espresso martini have been buzzy for a while yet the margarita is still the top seller at most bars and restaurants, according to industry experts. But why settle for the ordinary? It’s

never been easier to dive into the world of flavors found in tequila, whether from familiar, tried-andtrue producers like Jose Cuervo and Don Julio or newer discoveries including Casa Dragones, Calle 23 and Codigo 1530.

The smokier Mezcal from makers like Madre, Illegal and Mezcal Amores is similar to tequila, but it ’s made from agave that ’s been cooked over a wood-burning f ire. Within this larger sales uptick, mezcal has

seen almost double the growth of tequila recently. Get creative this summer by exploring out from there, including clear cristalino tequila that ’s f iltered by activated coal to bring out more natural floral and fruit flavors. Intriguing variants include coffee variants like Vivir Cafe Tequila that work as a cool alternative to expresso mar tinis, or tequila that has rested in wine barrels instead of more traditional methods.

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The Rise of Hard Teas

Seltzers ruled the last few summers, but hard tea is set to take over

For years, Twisted Tea basically owned a small market. The interest in alcoholic seltzers, which began during the quarantine era, led more people to try something different As a result, hard teas are having a moment

INSIDE THE NUMBERS

Sales of hard teas are now estimated to grow by more than 25 perfect through 2032, according to one market research f irm. Drinkers in general are looking for beverages with less alcoholic content, organic ingredients, lower sugar, flavorful aromas and fruit notes and hard teas f it the bill.

Widely available variations include combinations of tea with wine, vodka and beer, among other ingredients. There are even region-specif ic programs meant to attract consumers on a local level In general, peach-flavored hard teas continue to dominate the American market, with a projected 50% share of all sales Hard teas with the lowest alcohol-by-volume numbers somewhere between 2% and 5% are projected to make up about half of sales, as well.

HEALTH BENEFITS?

Exper ts expect consumption of drinks with no or low alcohol content to increase in general by a third into 2026. Hard tea meets that standard while also offering perceived health benef its. The

products are often about 100 calories, and make regular use of real fruit and botanicals. Because of the presence of antioxidants and hear t-healthy polyphenols, teas are commonly associated with wellness –though brewers of hard tea don’t play up those proper ties in their ads.

EXCITING CHOICES

The Svedka vodka company

has launched the Tropics Tea Spritz, which combines sparkling water, natural pineapple guava, orange mango or raspberry kiwi flavors, tea and their spirits.

Lagunitas Brewing has produced Disorderly TeaHouse, a sparkling spiked tea with flavors like raspberry, lemon and blackberry. More recently founded companies like Owl’s Brew have also seen explosive growth with teas that incorporate botanicals.

Twelve5 Rebel offers both hard tea and hard coffee, and has introduced a larger can that holds just over 19 ounces while still retaining its skinny prof ile. Even White Claw has gotten into the action, after def ining the fading hard-seltzer trend. They’ve introduced White Claw hard seltzer iced tea, made with sustainably sourced ingredients. Truly has also branched out into spiked iced tea.

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More and More Mocktails

O’Douls used to be the only option before mocktails got a sexy makeover

A post-pandemic turn away from heavy drinking gave “mocktails” their initial momentum. Some sober-curious consumers had already begun taking monthlong breaks from alcohol. They were joined by others who had already permanently sworn off booze to create a bustling new market for cocktails with all of the taste and inventiveness but without the alcohol. The “mocktail” trend was born.

HOW IT BEGAN

The so-called “virgin” Shirley Temple drink became popular way back in the 1930s. But the mocktail movement really took hold after the quarantine era. As the pandemic began, a study by Cedars Sinai showed a dramatic increase in alcohol consumption by adults older than 30. (It rose by 14% in March 2020 alone ) By 2021, Nielsen reported that 22% of all consumers had decided to cut back on their consumption of alcohol.

FLOODING THE MARKET

Going alcohol free has gotten easier than it was even a few years ago, thanks to a huge number of new mocktail choices. Ready-todrink options have smoothed the way for regular home consumption, while bars and restaurants had to move past the old non-alcoholic standbys of soda and tonic

water The trend is particularly popular with younger people, as 45% of Generation Z told NielsenIQ that they never drink in one survey. At the same time, four out of five traditional consumers who regularly buy spirits, beer and wine also purchase non-alcoholic beverages, opening up the segment to still more people.

DIFFERENT OPTIONS

Decreasing your alcohol consumption has a number of

known benef its, including improved mental, heart and general health. But that doesn’t mean you can’t enjoy a f inely crafted drink. In fact, the sober and sober-curious can enjoy a vast range of options nowadays. Wineries and breweries regularly offer no-alcohol options, while distilleries embrace rising demand by including variations that are flavorful without being boozy.

Spices, herbs and botanicals

add different flavorings to a range of newly created cocktail recipes, while old favorites are reworked for a new era. For instance, non-alcoholic aperitifs and bitters are hot right now. Crodino is a new variant from the makers of Campari that’s ideal for making a non-alcoholic Aperol spritz with the addition of soda water. Fruit-spiked sparkling wines like “Secco” are positioned to take off in America soon.

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Cocktails In A Can

There’s no easier path to refreshment during the year ’s hottest months

Changing consumer behaviors have significantly cooled the market for hard seltzers, which were up an astounding 160% year over year as recently as 2020 Industry leaders like Truly and White Claw made up 75% of the total market share, before tastes changed But this huge shift did not impact the wider demand for ready-to-drink options.

WHY THEY’RE TRENDING

New spirit-based ready-todrink (or RTD) cocktails are separated into three categories; maltbased, spirits-based and winebased. Hard seltzers, hard tea and hard kombucha use malt-alcohol as a base. Overall sales have increased nearly 70%. Sales of more conventional products like RTD wine are also up 29%. These hand-held options offer variety for those who don’t consider themselves mixologists, and convenience when you’re headed to the beach or the boat They’re also often lower in calories and cheaper, too.

In all, hard seltzers make up 43% of ready-to-drink sales, but the category is quickly declining. The strength of this segment remains its punch, margarita and “ranch water” flavors. Flavored malt beverages account for 37% of the market, spirit-based RTDs are 10.5%, and wine is 8.9%. Spirits-based seltzers are up 55% year over year, with vodka as the main driver. While wine RTDs

make up the smallest part of this category, they’ve experienced a jump of 23.3% over last year as consumers take advantage of their convenience and portability.

LATEST PRODUCTS

When RTD products began taking off, the standard options was built with a vodka base. Now tequila-focused ready-todrinks are set to take off in par ticular margaritas and selt-

zers, according to the Wine & Spirits Wholesalers of America. The fastest growing new segment, however, is whiskey. In keeping, bourbon maker Bulleit introduced premade versions of the Manhattan and Old Fashioned. Others have introduced Highball RTDs.

Elsewhere, Truly Hard Seltzermaker Boston Beer Co. offers 24-ounce malt-based Slingers Signature cocktail-style drinks in three flavors, Peach Screwdriver,

Bahama Mama and Pineapple Punch. Ciroc’s brand extensions include four different spritzes blending natural flavors with vodka derived from French grapes. Molson Coors’ Topo Chico Spirited offers a cocktail line made with their signature mineral water. Smaller makers include Spirited Hive, which cans cocktails using real honey instead of corn syrup or sugar.

How to Drink Sustainably

Living the Earthfriendly way can also extend to your summer libations

Most people think of recycling or electric-powered vehicles when the concept of sustainability is mentioned There is also a growing trend toward Earth-friendly approaches in mixology and manufacturing, as people craft new approaches and products that focus on reuse and recycling

MIXOLOGY WITH A TWIST

Leftover ingredients are increasingly being up-cycled, according to the Bacardi Cocktail Trends Report. Rum is being infused with avocado pits, simple syrups are made from pineapple husks, and cordials can be created with leftover rinds, among other things. Zero-waste cocktails may feature inventive new approaches like utilizing distillates, shrubs, vinegars and cordials as alternatives for citrus Even simply using what’s available can create a new sustainability while inventing exciting flavor combinations

Don’t throw away the last splashes of port or sherry; instead, add the sherry to a gin and tonic or the port to an Old Fashioned for an unexpected new complexity.

Companies are now getting in on the trend: Served, Toast and Discarded actually create drinks using food waste. Toast’s award-winning beer is based on out-of-date bread, while Discarded makes vodka with leftover grape skins. Served uses fruit that’s been rejected by supermarkets to jazz up their boozy spar-

kling water

MAKING IT DIFFERENTLY

How a company operates can help save the planet, too. For instance, the climate-positive Sapling Spirits company makes vodka and gin with a focus on reforestation and regenerative farming. The wind-powered Montanya rum distillery offsets more than 100% of its carbon production, while using water from an aquifer under its Rocky

Mountains headquarters that’s fed by snowmelt.

Other times, sustainability is simply about returning to age-old traditions and techniques. Sotol is a sort of cousin to agave that’s distilled from a Mexican plant within the same family as asparagus. It’s actually been around for hundreds of years, f irst becoming popular with indigenous peoples. Companies like Cultured Spirits are not only returning to these ancient plants, they’re rest-

ing the sotol in an old-fashioned way by placing it inside clay-lined pots. The mineral-rich runoff from this distillation process is then used to fertilize the next plantings for more sotol.

Elsewhere, Lagunitas’ Disorderly TeaHouse is billed as the original hard tea brewed with guayusa; it’s hand-picked by indigenous Ecuadorian farmers who favor these tea leaves for their “ancient energy.”

Diving Into Pink Drinks

‘ S e x a n d t h e C i t y ’ b r o u g h t b a c k t h e c l a s s i c C o s m o , k i c k i n g o f f a h u g e t r e n d W h e t h e r you’re e n j oy i n g “ ro s é a l l day ” o r a fu n C o s m op ol i t a n , s u m m e r i s a g rea t t i m e t o d r i n k p i n k C a r r i e B ra d sh aw o f T V ’s “ S e x a n d t h e C i t y ” f avo re d t h e cla s s i c C o s m o d r i n k , re s u r re c t i n g i t fo r a n ew ge n e ra t i o n Sud d e n ly, p i n k wa s b a ck a n d n ot j u s t i n c o ck t a i l c u l t u re D r i n ks m a d e w i t h s t rawb e rr y, h i b i s c u s, c ra n b e r r y, d rago nf r u i t o r ra spb e r r y we re j o i n e d by p a ra l l el r i s i n g i n t e re s t i n l i gh t e r- c ol o re d w i n e s l i ke ro s e ’ a n d p i n k m o s c a t o. Ro s e ’ s a l e s a l o n e ro cke t e d up 1 1 8 % i n t h e la t e 2 0 1 0 s, a n d i t ’s e xp e c t e d t o i n c rea s e by n ea rly 7 0 % i n t o 2 0 2 4 . S a l e s o f p i n k vo d k a , r u m a n d g i n a re a l s o o n t h e r i s e. He re ’s h o w i t h app e n e d :

N E XT B I G T H I N G S F lavo re d vo d k a s t o ok o f f i n t h e ea rly 2 0 0 0 s, fol l o we d by a g i n re n a i s s a n c e a n d i t a l l l o oks b e t t e r i n p i n k I n s t ag ra m t h e n s up e rch a rge d t h e s c e n e by e n c ou rag i n g d r i n ke rs t o sh a re ph ot o s o f t h e i r m o s t i nve n t ive a n d c ol o r fu l c o nc o c t i o n s. To day, m a rke t a n alys t s a re p ro j e c t i n g t h a t eve n n i ch e p ro duc t s l i ke p i n k t e q u ila a re i n l i n e fo r b i g g ro w t h t h rough 2 0 2 6 . P i n k g i n s a l e s h ave c o n t i n ue d t o i n c rea s e by d ou bl e d i g i t s, a f t e r sh o ot i n g up n ea rly 2 6 5 % i n t h e la t e 2 0 1 0 s.

LOOKING BACK

Many of the initial entrants in this growing segment relied upon ar tif icial sweeteners and ar tif icial berry flavors, meaning they were geared more for those who wanted to try gin than for those who already knew and loved it. Many ended up covering the flat taste with sodas or citrus when they wanted a summery refresher. Thankfully, the model for making these spirits continued to evolve, as the f irst

widely heralded pink spirits were produced by Gordon’s, Malfy and Beefeater ’s.

A NEW WAY

Today, premium pink spirits are infused with real florals and botanicals, or aged in red-wine barrels. For instance, the Glendalough Distillery ’s Rose Gin actually used rose petals from the garden of distiller Ciaran Rooney ’s mom. Gran Centenario Rosangel tequila is

infused with hibiscus, then aged in por t barrels. Codigo 1530 simply built their pink expansion out from the distillery ’s established process for their anejo and reposado tequilas. (They simply skipped the charring process.) One of the most popular pink vodkas remains the Pink Whitney, which combines New Amsterdam’s f ive times-distilled vodka and pink lemonade. Its smoothness is a credit in par t to being only 60 proof.

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The Growth of CBD/THC

The mocktail trend

to alcohol

Are you suffering from “hangxiety”? It’s the worry that your good time tonight might lead to debilitating impacts tomorrow Do you also f ind yourself uninterested in smoking? CBD and THC drinks might help f ill both the gaps, offering all of the relaxation without having to drink booze or light up. The CBD variation is more widely available, while THC is only sold in states where recreational use of marijuana is legal.

DATA TRENDS

NielsenIQ repor ts that CBD beverage sales reached $19 million last year, an annual increase of some 42.2%. Sales were just over $9 million only a couple of years ago Some big players have joined the segment, including Pabst Blue Ribbon, Pepsi-Cola and Ocean Spray Pabst ’s non-alcoholic THC seltzer drinks launched in 2020 with strawberry, pineapple, lemon and mango flavors. Pepsi’s hemp-infused seltzer also arrived in grocery stores and local markets in 2020. Ocean Spray ’s CBD-infused sparkling water products include blueberry and grapefruit offerings.

WHAT IT IS

The Food and Drug Administration makes a distinction between cannabidiol (or

CBD) and marijuana or hashish CBD is a compound made from the cannabis sativa plant, and it doesn’t create any sense of being “high.” Instead, it works a calming agent, and is linked with easing anxiety and pain while offering improved focus, mood and sleep. The psychoactive impact of marijuana and hashish comes from the parts of the plant containing tetrahydrocannabinol, or THC. As with other approved products like face serums and

gummies, the dosages in these drinks are strictly controlled. CBD beverages have more recently become widely available; look for high-THC products in local licensed dispensaries.

NEW FLAVORS

Cloud Water infuses 25mg of CBD during a proprietary process which the company says will render the additive tasteless, then combines it with organic wildflower honey instead of ar ti-

f icial sweeteners Recess is infused with hemp extracts along with real fruit and calming elements like ginseng and lemon balm. DRAM’s sparkling water combines 25mg of CBD from hemp and various adaptogens. Jeng “mocktails” mimic the Moscow Mule, gin and tonic or Paloma, with 11mg of hemp extract instead of booze. Sprig boasts 20mg of CBD and an original citrus version that ’s sweetened by cane sugar.

has made room for yet another alternative

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Recreational Vehicles

Hit the Road!

A

Sometimes, getting there can be half the fun. Long-time RV owners will oftentimes have to make a stop or two as they travel to far away destinations for fun Why not make these overnight stays into their mini-vacations? Besides, tired driving can be just as dangerous as drunken driving, according to government f igures. Reach your f inal destination relaxed and refreshed after making a stop at one of these inviting stops along the way.

FT. LAUDERDALE, FLA.

Aztec RV Resor t: This gated community offers a peaceful respite just minutes from Florida’s ever-popular Pompano Beach. If sea and sand aren’t your style, check out the putting green, tennis cour ts and heated pool The resor t also offers overnight security, providing the kind of peace of mind that might have you considering an even longer stay

HILTON HEAD, S.C.

Hilton Head Harbor RV

Resor t: Sites at this resor t include Wi-Fi, cable, with nearby swimming pools, saunas, hot tub and a marina where you can sign up for a jet ski, paddle board or kayak to venture out. And that ’s to say nothing of the South Carolina city ’s legendary golf courses and beaches.

RED BLUFF, CALIF.

Durango RV Resort: You’ll have a choice of more than 150 sites along the Sacramento River, with outdoor f ireplaces, a community pool and clubhouse amenities. Settle in with Wi-Fi, on-site electricity and cable TV. Traveling with a furry friend? Durango has you covered with a sprawling 450-acre dog park, as well as an automatic washing station so Fido doesn’t track dirt and mud into the RV when you return.

WILMINGTON, N.Y.

Lake Placid/ Whiteface

Mountain KOA: Outdoor enthusiasts can set up a base camp for adventures into the Adirondack Park, as this KOA offers access to hiking, fly f ishing and cliff diving. Swing by downtown Lake Placid for supplies, then return for great amenities like mini-golf, a pool and recreation room, and special weekend activities.

KEY WEST, FLA.

Boyd’s Key West Campground: Boyd’s is so comfy, and Key West is so unique, that you might make this your f inal destination. Located only a few miles from the bustling downtown district, this 250-spot campground offers pool and beach options, free wireless internet and a marina and it ’s all just a quick cab, ride share or bus trip away from some of Florida’s most popular tourist spots.

s warmer weather returns, it’s time to plan the next R V adventure.

It’s easy to get caught up in the excitement of a pending RV journey and simply overlook some needed item These kind of mishaps can be particularly diff icult to deal with if you’re headed to a remote or rustic environment without ready access to a corner store. Consider creating a standing list of things to pack that includes everything you know you’ll need for a comfortable, safe and enjoyable trek. After that, you can begin adding specif ic gear, like hiking boots or f ishing equipment, in order to accommodate individualized trips.

BRING THE BASICS

Start with things that you know you’ll need every time you venture out Check everything off as it goes into the RV or into your luggage, ensuring that nothing of critical importance is missed You can get to specialty items like skiing equipment or a beach blanket later. Instead, focus on necessities like food and sundries, cookware, dishes and utensils, cups and food-storage containers. Stock up on insect repellent and bite cream, sunscreen, and medications including any prescriptions as well as medicine for pain or allergies.

Sheets, towels, sleeping bags, chargers and water bottles should be packed on every trip, as well as tools, trash bags, chairs and a

What to Pack

flashlight. Don’t forget extra batteries and fuel, a can opener and a bottle opener. Bring along ice and a cooler, water jugs and rain gear.

SPECIALTY SUPPLIES

After you’ve nailed down the basics, then consider your specific trip and what might be needed based on planned activities and the conditions you might encoun-

ter. As you gain more experience on multiple visits, you may add to or subtract from this list, based on the activity and location.

Remember that you might need different items even when returning to the same place, depending on the season.

Some things will remain standard. For instance, if you’re headed to the coast, a favorite lake or river, or to a resort with its own

pool amenities, don’t forget beach towels, bathing suits, sandals, beach gear and life jackets. Fishermen shouldn’t leave without a hat, tackle, bait and f ishing rods. Hikers should include the proper footwear, and a map. Consult specialty websites, park rangers or experts at your local sporting goods stories for additional details and advice.

Creating a catch-all list can ensure you don’t forget anything important.

How to Maintain Your RV

Protect your investment by keeping a close eye on all its working systems.

You can’t get there if the RV won’t start Even when it does, an improperly maintained vehicle could end up letting you down while you’re taking months or years off of its lifetime Attention and preventive care are the best ways to ensure you get the most out of your RV. It will also save lots of money on expensive emergency f ixes along the way, and keep you on the road instead of stuck on the side of it. Here’s what to look out for.

THE ENGINE

To ensure proper running order and to extend the life of your engine, care for it just as you would any car or truck that’s in everyday use. That includes changing out critical fluids on a regular schedule But because RVs can sit for extended periods of time, you always have to be aware of other issues that are specif ic to these engines

Do regular manual inspections of hoses, nuts and bolts around the manifold and carburetor, the tires, and the belts on the alternator and fan. These parts can break down faster when the RV sits idle, in particular in harsh conditions. Check the owner’s manual for specific recommendations for your make and model.

THE BATTERY

All of that needed engine

maintenance does no good if the battery fails. As with other key components, RV batteries should be inspected regularly by the owner in particular before long journeys. Brush away dirt and any found corrosion from around the connections, and make sure they remain tight. Clear away caked-in dirt from the alternator, as needed. Ensure that all wiring is secure, and

pulled safely away from hot engine parts. Check your battery levels, as well. You don’t want to get stranded at camp or worse, along the way.

THE CAMPSITE

RVs can also suffer damage once you get where you’re going, so be aware of the dangers. Make sure to match amperage requirements when plugging your camp-

er’s cord into the campsite power receptacle. Don’t leave the area unattended before checking for any leaks after attaching the park’s potable drinking water hose to the side of your unit. Apply the parking brake both to ensure everyone’s safety but also so that awnings and slide outs will properly function.

© ADOBE STOCK

Deciding On New or Used

You’ve decided to leave behind hotels and flights for an RV. Now what?

RVs can change everything about travel, since you don’t have to deal with travel agents or the airlines ever again. There’s space for the whole family to stretch out and relax while you’re on the road, then cook and bed down once you’ve arrived. How you get to this major purchase, however, depends on a variety of personal factors.

BEFORE YOU DECIDE

You’ll need to know how much you can afford, so visit a local lender or bank off icer to discuss a pre-approval. This letter indicates how much they are willing to lend on an RV purchase, and that will help you narrow down your options when deciding on a new or used vehicle. Just remember, you don’t have to spend up to the approved-upon f igure If you overextend yourself when purchasing, you might be severely limiting your options when it’s time to hit the open road since you won’t have the cash you need for extended time away. Crunch the numbers with a trusted expert, then move forward with your search for an RV. There are pros and cons with buying new or used RVs, and you can explore them with more conf idence now that you’ve nailed down a budget.

BUYING NEW

Buying new will typically give you an opportunity for more up-to-date technology and luxury

options. You may also have the chance to customize the vehicle with certain amenities or color options. If this is your first RV, however, talk to more experienced owners to find out more about which accessories are worth the cost and which are perhaps unnecessary. The downside of any new purchase can be the price, and you risk sticker shock

by overloading the RV with add ons. As with any other vehicle, they begin to depreciate immediately.

BUYING USED

Used RVs, on the other hand, have already gone through the depreciation process so what you’re paying is more in line with what it’s actually worth right

now. These vehicles have already proven themselves to be dependable workhorses out on the road, and any factory defects would have long since become apparent as long as they’ve been properly maintained. Used RVs are particularly recommended for f irsttime buyers who are just starting out, since they’ll provide a cheaper baseline to build upon.

Let’s Talk Insurance

Liability insurance is typically a base requirement for any registered vehicle, including motorhome-sized RVs Travel trailers, however, are treated differently So consult your state regulations or talk to your insurance agent to find out more If you decide to buy a policy, understand that there are different levels of coverage offered.

TYPES OF COVERAGE

Liability coverage helps cover the costs of an accident that ends up injuring someone else or damaging another person’s property. Comprehensive coverage expands to also include non-collision events like fire, storm damage or theft. Collision coverage, on the other hand, helps pay for damage to your RV in the event of an accident, no matter who may be at fault

Insurers also offer vacation liability coverage This is a specialty policy which provides additional peace of mind when an incident happens while at a campsite or RV resort rather than out on the road. Vacation liability coverage is particularly important if you spend more time parked than you do actually traveling from place to place. Coverage with this policy typically includes damage caused by other RVs but also any injury that happens inside of yours.

MOTORHOMES VS. TRAILERS

Insurers generally only offer

policies for RVs that have attached living quarters which include cooking appliances, a bathroom, heating and cooling, drinking water, refrigeration and electrical systems of a certain size. Travel trailers are held to a different standard, since they are not motorized and are typically towed. There are specific coverage options, however, if your trailer includes sleeping and cooking areas. Discuss these differences

with a trusted insurance agent or banking officer who may be able to provide more specific details that address your situation.

BEFORE YOU SIGN

Whatever policy you choose, the Department of Motor Vehicles recommends getting at least three different quotes as part of your search since different agencies may offer better or more comprehensive deals.

When deciding, pay close attention to deductibles, which is the money you must pay before coverage begins. The monthly cost is oftentimes lowered by making this f igure uncomfortably high. Some policies include protections for a more extensive list of accidents. There may also be incentives involved if you add another vehicle onto a policy you already have in place.

Your state may not require it, but these policies provide peace of mind.

How to Stay Connected

You may want to surf the web once you get to where you’re going.

The beauty of RV travel is the chance to enjoy the highways and by ways of this sprawling nation, while enjoying ever ything that the outdoors has to offer But sometimes you still need to check your email, get an update on social media, or stream a favorite show The good news is, modern campgrounds and RV parks are increasingly outf it ted with helpful options so that you can remain connected. If you’re traveling even fur ther out, you may have to switch to satellite options.

GETTING ONLINE

Wi-Fi: This isn’t typically an option while you’re moving, but can be a huge help once you’ve reached a camp. Many of them offer Wi-Fi connections these days, though the free public options can sometimes be of poorer quality

Cellular: Depending on your location, you may be able to rely on an area cell tower to reach the internet through your phone. You can even set up a hotspot to run cer tain other devices. With a good signal, the speed will rival Wi-Fi connections, too. But these signals tend to dwindle quickly in more remote areas, so the most adventurous RV enthusiasts may f ind that their phones are useless.

Satellite: There’s a cost

involved, sometimes into four f igures, but satellite connectivity can be a critical to those who regularly venture into the most remote areas as par t of their RV travels. Unlike with Wi-Fi or cellular, you’ll need specialized equipment. There’s also a monthly access fee. But much like its counterpar t in satellite television, inclement weather can lead to outages.

EXPERT TIPS

RV enthusiasts who leave for weeks or months at a time sometimes choose to pause their home internet service in order to put more money toward a more robust mobile data plan. Compare the coverage maps of various carriers if you have a general area where you most like to visit. It may make sense to switch in order to get access to a

network with better regional service. Remember that the equipment needed for satellite communication can be heavy, so factor additional fuel costs into your decision-making and budgeting process. Some data providers slow down service after users reach a certain limit, so you may want to closely monitor your usage or switch to an unlimited plan.

© ADOBE STOCK

Avoiding Tire Blowouts

You’re f inally on your way to a much-needed vacation spent in the great outdoors when a tire fails Even the smallest slow leak can turn into a dangerous blowout under the most challenging conditions, and you’ll be left stranded Worse, a tire blowout could end up doing major damage to the vehicle before you can get it safely parked on the shoulder. So regularly check for signs of wear and tear, in par ticular for those with a penchant for rugged adventures.

WHY THEY HAPPEN

The typical blowout happens for one of three reasons, all of which are avoidable. The f irst is improper inflation, when a tire is either under- or overinflated and fails Worn tread can also lead to a blowout, as can overloading the vehicle Have an exper t check your tires before taking the RV out after any extended downtime, and prior to any road trip thereafter. You can also do your own walkthrough, checking the physical condition and air pressure of each tire.

FOCUS ON INFLATION

Properly inflating your tires is one of the easiest and most effective forms of preventive maintenance. Perform regular checks after conf irming the specs for your par ticular tires.

During each pressure check, look for lodged debris or nails, and have those corrected immediately. If you chose not to replace the tire, it should be dismounted and plugged from the inside rather than the outside for best performance. Do a follow-up pressure check once you arrive, as well.

OTHER ISSUES

Be specially aware of high

heat on tires, which may be caused by ambient and road temperatures, under-inflation or excessively pumping the brakes. Invest in a tire-monitoring system that will aler t you to looming issues, with regular updates on both tire pressure and temperatures. Look for sidewall cracks caused by UV exposure and weathering. While a normal par t of wear and tear, these issues can be lessened by keep-

ing tires covered when the RV isn’t in use.

Regularly clean the tires with water, a soft brush and mild soap to remove buildup than can ultimately damage the tires. Consult your owner ’s manual to f ind out more on how much load recommendations for your specif ic vehicle. Depending on the model, RVs may be rated for anywhere from 2,000 to 10,000 pounds.

When the worst happens, your R V can be at risk of suffering major damage.

Golfing Guide

Finding the Perfect Ball

Don’t get over whelmed by the many selections offered by your golf shop

Deciding really comes down to which part of the game you’re trying to work on

New technology can help improve your control, distance and spin But there’s a stepping stone-like process through the differently layered balls

Sort through the confusion by pin pointing your on-course issues, then shop with confidence. Here’s how to find the perfect ball:

HIGH-TECH ADVANCES

The differing golf ball-based swing solutions begin with their updated construction. We understand a lot more these days about how layering impacts the way they come off the club face. You’ll see one-piece, two-piece, threepiece and multi-layer offerings

One-piece balls are very inexpensive and are principally used at driving ranges Two-piece versions are great for amateurs, with a resin or acrylate core and durable cover that provides short-term resistance to damage.

Three-piece golfballs have rubber between the core and cover, making them softer than a twopiece with better control of the spin. But they require more experience and control. So do multilayer versions, which provide maximum distance and the best spin control. With four-to-five layers, they’re the most durable golf-

balls around

BEGINNING GOLFERS

Which one is right for you? It comes down to your skill level. Beginning amateur golfers usually start with two-piece balls, according to experts. They provide a reliable way to improve your swing before moving on to more advanced balls which require more control. Seek out ionomer covers for added durability; they also help reduce a tendency to

slice or hook for inexperienced golfers. Two-piece balls may also offer a needed boost in ball height and distance for those with slower swings.

ADVANCED GOLFERS

As your swing improves, you can move to three-layer or multilayer golfballs. Advanced models help golfers with more experience hone and sharpen their way to a better game with more length and spin control. Three-piece balls

like the Titleist Pro V1 are designed for mid- to low-handicappers, and can be firm or soft. Their main benefit spin.

Multilayer versions like the four-piece Titleist Pro V1x have a higher compression rating, and are meant for players with faster swing speed. They’re firmer than three-piece balls. Five-piecers like the Taylormade TP5 are less common, but can give better players a softer response on impact because of the additional layer.

© ADOBE STOCK

The Health Benefits of Golf

The game can improve your state of mind, while increasing fitness

A day on the course is about more than club selection, birdies and avoiding the rough. Too often we underestimate the health benef it associated with golf

From extra cardio, mood boosts and the emotional benef its of being part of a social circle, golf does a lot for the body and soul:

CARDIOVASCULAR BOOST

You’ll have to park the cart, but walking the course provides a range of health benef its. Moving around briskly has been shown to lower the risks and impacts of high cholesterol, high blood pressure and diabetes, according to the American Heart Association. So mix in a few rounds of golf into your regular exercise routines A World Golf Foundation reported conf irmed that twalking three 18-hole rounds per week provides enough exercise to help golfers of all ages maintain their ideal weight.

INSIDE THE NUMBERS

Riding the cart around an 18-hole course burns about 1,300 calories, the World Golf Foundation report found, while carrying your clubs instead burned an average of 700 more calories per round. The average 18-hole course will be the equivalent of a 5-mile hike, helping golfers meet the 10,000 steps-per-

day goals set by many doctors Energy used to play nine holes is said to be roughly the same as mowing the lawn over 40-minute time frame for adult men.

IMPROVED MOOD

There’s limited evidence relating to golf and your mental health, but the National Institutes of Health have consistently linked physical activity with mental well being. Exercise is benefit to both short- and long-term mental

health, according to the American Psychological Association. And your mood is sure to improve as you see improved numbers for your weight, high blood pressure and diabetes.

SOCIAL CIRCLES

Playing a solo round or two is always a peaceful, relaxing experience, as we reconnect with the outdoors. But there are health benefits associated with enjoying the game in a group setting. The

National Institutes of Health note that being social has a direct impact on psychological and behavioral health. So take advantage of time spent with your friends who are golf enthusiasts. If you don’t have a group of likeminded friends, sign up for scrambles or charity events where players team up to play. You’ll get to play the game you love while making a direct impact on your well being.

© ADOBE STOCK

Dealing With Hazards

T h e s e d i f f e r e n t o b sta c l e s a r e m e a n t t o a d d e v e r y - d a y c h a l l e n g e s o n t h e l i n k s

If you s t u m bl e i n t o o n e, t h ey c a n w rea k h avo c o n you r s c o re i n t h e fo r m o f m a d d e n i n g e x t ra s w i n g s o r d efla t i n g b a l l d rop s T h e go o d n ews i s, t h e re a re t r i e d - a n d - t r ue app ro a ch e s t o d ea l i n g w i t h h a z a rd s Bu t f i rs t , you h ave t o h ave a f i r m g ra sp o n wh a t you’re up aga i n s t .

Su re, you’d l i ke t o avo i d t h e m a l l t o ge t h e r, bu t h i s t o r y t el l s u s t h a t eve n t h e b e s t gol fe rs c a n’t . He re ’s wh a t t o d o n e x t :

I N T H E B U N K E R

Ha z a rd s a re ge n e ra l ly d ef i n e d by t h e U. S. G ol f

A s s o c i a t i o n a s a ny el e m e n t o f t h e c ou rs e t h a t ’s d e t r i m e n t a l t o you r s c o re T h e m o s t c o m m o n e xa mpl e m ay b e t h e bu n ke r, a l s o k n o w n a s a s a n d t rap

T h ey ’ ve b e e n a p a r t o f c ou rs e layou t s fo r a s l o n g a s a nyo n e c a n re m e m b e r O f t e n pla c e d n ea r t h e g re e n , bu n ke rs m a ke eve n t h e sl i gh t e s t s w i n g e r ro r i n t o a n i gh t m a re s c e n a r i o. (A sk t h e p ro s you s e e o n t el ev i s i o n h a ck i n g t h e i r way ou t .)

Wi t h t h e r i gh t k n o w h o w, you c a n s uc c e s s fu l ly ge t up a n d ou t o f t h e s e m a n - m a d e q u a n dar i e s : Ke ep you r clu b f a c e op e n wh e n h i t t i n g ou t o f s a n d . T h i s i s n ot a s ea s y a s i t s ou n d s, s i n c e we n o r m a l ly h ol d i ro n s i n a d i f fe re n t way – bu t i t wo rks.

A s w i t h s o m uch i n gol f, p ra ct i c e m a ke s p e r fe c t . Ne x t , re m e m b e r t o h i t b eh i n d t h e b a l l i n o rd e r t o s uc c e s s fu l ly s t i ck t h e la n d i n g . T h e cl o s e r a clu b ge t s t o t h e b a l l , t h e m o re sp i n i s p ro duc e d .

I N T H E W AT E R

Wa t e r h a z a rd s a re t y p i c a l ly l e s s p reva l e n t o n gol f c ou rs e s, bu t t h ey ’re f a r m o re da m ag i n g t o you r f i n a l s c o re. Fi rs t ,

t h e re ’s t y p i c a l ly n o way ou t o f i t . If you r b a l l la n d s i n t h e d r i n k o r c a n’t b e l o c a t e d , t u r n t o No. 2 6 i n t h e O f f i c i a l Ru l e s o f G ol f t o l ea r n m o re. I n ge n e ra l , t h e re i s a o n e - s t roke p e n a lt y. I n s o m e c a s e s, gol fe rs m ay ch o o s e t o play t h e b a l l f ro m i t s p rev i ou s sp ot . T h ey m ay a l s o “ t a ke a d rop,” m ea n i n g pla c i n g t h e b a l l a t a ny p o i n t b eh i n d t h e v i ola t e d h a z a rd m a rke r.

T

H

E STA K E S

W h i t e s t a ke s d ef i n e wh a t ’s ou t o f b ou n d s o n a gol f c ou rs e. Yel l o w s t a ke s s u r rou n d s t a nda rd h o r i z o n t a l wa t e r h a z a rd s, wh i l e re d s t a ke s i n d i c a t e a la te ra l wa t e r h a z a rd a l o n g s i d e o f t h e f a i r ways. T h e s e a rea s m ay a l s o b e m a rke d o n you r l o c a l c ou rs e w i t h l i n e s, ra t h e r t h a n s t a ke s. T h ey d e t e r m i n e wh e re you r b a l l c a n b e pla c e d wh e n you’re rea dy t o ge t go i n g aga i n .

How to Extend Your Drives

A few simple adjustments can have a huge impact on your long ball

We all know that the quickest way to lower a golf score is to work on your putting. But where’s the fun in that?

Finding and practicing a reliable drive stroke is the key, if you want to add extra yards Just remember that hitting it straight is one of the most important elements in getting to the green as fast a possible. Length and direction go hand in hand. A huge slice won’t get you there.

WHERE TO HIT

Where you strike the ball has a huge impact on your every-day distance. To achieve the often-elusive longer drive, it’s actually better to try to hit between the top and center of the driver’s face. That is the club’s sweet spot for the longest-possible drive. If you’re struggling to locate this exact spot, consider putting a dot on the back of the ball with a marker to help with focus This subconscious visual cue often does wonders for those trying to improve their swing.

FOCUS ON ANGLES

Experts say that even a five-degree angle increase can pay huge dividends. So, increase the launch angle and watch the ball zoom away. Adjusting this can be as a simple as moving the ball forward in your stance. Your stroke remains the same, with the only difference being in where you hit the ball. Strike it more toward the

the head of your driver as you begin your upswing. The lower to the bottom of your swing arc, the more reduction in your power. If you’re having trouble making this adjustment, have a friend watch your swing or set up a recording device so that you can break it all down later.

TORSO TURNS

Most set up fundamentals apply to every club, but the driver breaks those rules. Once you’ve adjusted and are now making proper contact, it’s time to begin gathering power. The goal is to achieve a circular rotation away from the target. Turn your toes outward to increase your ability to move. Tilt your shoulders back and away, so

that your lead shoulder is higher in order to create the proper swing path. Positioning yourself like that may look odd at first, in particular since your eye line may also be tilted. But this is only the starting position; once you begin your swing, move as normal.

Endurance Is the Key

What’s the point of golfing if you can’t finish the game?

For many years, pros didn’t think much of endurance, and rarely participated in strength training. This had a trickle-down effect with amateurs. But our understanding of how endurance and a great golf game are connected has been expanding more recently

Golfers at every level now work on cardio, strength and balance Some form of weight training has become the norm – if only because you’re trying to generate upper-body strength through a swing. A day on the course usually involves lots of walking too, and endurance comes into play there, too.

You may not have the time or inclination to train the way PGA golfers do, but there’s still plenty you can do to increase your strength – and improve your game.

SPECIFIC TRAINING

Consult with a local golf pro, and they’ll tell you that bulking up through a weight-lifting regime isn’t the point here Instead, you’re simply trying to get stronger in an all-around sense. They may help you develop a custom plan, or you could end up connecting with a golf-savvy personal trainer to learn more. They’ll discuss which parts of the game you feel are lacking, so that you do specific training to improve that element.

Do you tire while walking an entire18-hole course? Are your shots becoming less consistent or

shorter as the day goes on? It’s probably time to focus on more leg exercises. They may specifically mention squats, an often-recommended workout that strengthens legs and improves your balance. If you’d like to hit the golf ball farther, consider adding cable workouts to your routine. To improve general flexibility and power, sign up for a membership at a local gym with com-

mercial-grade equipment that allows for full range of motion exercises. Then keep adding weight for resistance until you get to the your strength goals.

REDUCING INJURY

Studies show that physical training programs, when approached with proper guidance, can decrease the risk of injury for golfers of any skill or

age level. Fewer injuries mean more time out there on the course. As you push yourself harder in the gym or with a trainer, you could reach result-based goals like lower scores. But you’ll also be making huge strides in terms of personal health, potentially leading to a longer life – and a lot more rounds of golf !

Practicing In Small Areas

Ready to squeeze in a little more practice, but pressed for space?

Even those with tiny backyards don’t have to skip these critical sessions, as long as you’re ready to embrace technology, rely on outside help and take advantage of some key tips and tricks

You can take advantage of these practice options from your own home – sometimes even inside your own living room So no need to worry about disturbing your neighbors while f ine tuning your game:

ANALYZING SOFTWARE

Sometimes even the most veteran golfer’s swing needs a little tweaking. New tech options make it easier than ever to get needed advice. Head over to the app story to f ind swing analyzers that allow you to record drives and then receive instant feedback on how to improve Some apps may require add-ons like hardware that attaches to your glove They produce 3D renderings of your swing to you can get a better sense of what needs to be corrected. Some apps offer connectivity so you can work on your game with friends, sharing your individual progress along the way.

DRIVING OPTIONS

Smashing a drive behind your home or condo is going to be frowned upon in the typical neighborhood – with smashing glass following right behind. Nets and cages are available to catch

your golf ball before it leaves the conf ines of your yard, along with targets to help you f ine tune things. Unfortunately, some can’t afford this kind of huge set up; others may have neighborhood restrictions that prevent it. In that event, the experts at Golf Digest have an ingenious recommendation: Simply swing using grass at the target. Make sure to

contact only the very top of the lawn. You’re actually practicing hitting up instead of down on the ball.

SHORT GAME TIPS

In a more perfect world, every golf enthusiast would have a personal putting green in their backyard. Costs for excavation, planting and lawn maintenance can

put that out of reach. There might also simply not be enough room. Instead, buy a mat for use in your living room, off ice or hallway. You can learn more about control and ball speed right in the comfort of home. Chipping nets allow you to target certain areas. Try using plastic balls, which will help you tweak the power of your swing.

Teaching Kids the Game

C o n s i d e r s h a r i n g a l i fet i m e o f k n o w l e d ge w i t h t h e n ext ge n e rat i o n

There are still many, many children who know nothing about the game you love so much Consider taking one of them under your wing Even those who have no practical experience with instructing others can have a big impact

You’ll need a lit tle patience –remember when you were just star ting out? The rules can be complicated, and the nuances of playing are diff icult to grasp at f irst. So focus on general guidelines for swinging, basic rules and etiquet te on the course.

There can be great rewards down the road. Kids who grow up around a spor t tend to hang on to it as a hobby when they ’re adults, so you’re potentially creating your own new legacy

MAKE IT FUN

Creating a positive atmosphere is always impor tant when it comes to learning, and that ’s par ticularly impor tant when it comes to teaching any game. Star t in the backyard with a few key clubs before ramping up the level of instruction and expectation. Eventually, the t wo of you will f ind yourself on a golf course. In the meantime, it ’s not about a straight and powerful drive or the perfect put t – at least not yet. Having fun is.

Don’t become a classic over-

bearing coach who’s only focusing on long-term goals like ball striking. Allow children to follow their own creative impulses, even if they are silly or unproductive at f irst. Ever y kid gets there in their own time. What you’re tr ying to do is foster of a love of the game.

PUTTING THEM FIRST

A fun project to do together is creating your own backyard

hole. The f inished results will allow you to simulate put ting conditions without leaving the backyard. Until that happens, you’ll be par ticipating in a cool golf-related project together. You’ll have lots of laughs along the way, while creating a lifetime of backyard memories.

If you’re unable to create your own green, purchase one of those specially made pads at a spor ting-goods stor y. Either

way, it ’ll be time to begin fo cusing in on the shor t game – a critically impor tant element of golf ing success. In a larger sense, you’re also underscoring the entire point of golf: to get a ball into the hole. But there are rewards simply in f inishing a project, and then still more in sinking that critical put t. Who knows? All of this might be the star ting point for golf ’s next great legend.