June / July 2014

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HEIDA'S DINNER MASH-UP COOL TIPS FOR SUMMER EXERCISE

CLUCK!

VOLUME 7• NUMBER 2

Raising Backyard Chickens

June/July 2014 FREE

LEE

The Place to Find

Your Healthy Balance

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A division of Pickwick Papers Publishing PUBLISHER: EDITORS:

Beth Snipes Mary Wood Littleton Katie Lamar Jackson

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Contributors

HORMONE REPLACEMENT THERAPY

P

eople are searching for a hormone replacement therapy regimen that provides a resurgence of energy. You don’t have to have headaches, hot flashes, and a decreased sex drive. You can say farewell to mood swings and insomnia. With the results of a one-day saliva test, June Adams, a compounding pharmacist and bio-identical hormone counselor, will provide the natural human-identical hormones that your body needs. June’s problemsolving pharmacy provides natural progesterone cream, DHEA, estrogen, and testosterone. For some, it will mean an enzyme to reduce stress, or a glandular complex to support your thyroid.

Both men and women can benefit from this simple test for a personal hormone profile.

Accelerated aging, fat gain, mental fogginess, and general fatigue are not natural. They can be symptoms of a hormone imbalance for which there is a natural treatment. Find the right dose without the concerns of side effects from synthetic products.

FOOD:

Heida Olin Serena Cosmo Dr. Lee Sharma Lisa Gallagher Patti Householder Jacquelyn Dixon Dr. Glen Puckett

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Published by Pickwick Papers Publishing, LLC. Copyright ©2008 Lee Magazine. All rights reserved.

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LETTER FROM THE EDITOR

Lee Magazine editor Mary Wood Littleton and Lee Cannon

L

ee Cannon, grande dame of Auburn society, lived out her 95 1/2 years with grace, style and joy. From party-going to party-throwing, Lee was the life of every gala, tea party, cocktail party, church meeting, you-name-it, until very recently when she was immobilized by a stroke.

When I consider the full and happy life she led, I am reminded of a quote from adored Southern writer Eudora Welty, “The excursion is the same when you go looking for your sorrow as when you go looking for your joy.”

Lee emanated joy to all she met. People loved being around her, largely because of her infectious personality that made anyone in her presence feel special and loved.

I’ve known Lee my entire life. She and her husband, Bob, were neighbors of my parents. I remember watching her cooking show on local television, reading her social column in the newspaper and, as I got older, I would see her at every social or civic event in the area. When she and Bob entertained, cars would be wrapped all the way around Forestdale. In the 49 years I knew Lee, I never saw her when she wasn’t perfectly coiffured, wearing high heels and that trademark stellar smile.

And that is exactly how I found her when I arrived last October to take her out to lunch at Amsterdam Café to celebrate her 95th birthday. What a lunch that was! I was about to leave on a

trip to Italy, and she told me the most amazing stories of her parents, who had both emigrated from Italy as children. Promised great educations and boundless possibilities, they were instead put into service as child laborers. Most people would have believed a story like this to be a tragedy. Not Lee. She viewed her parents’ story as triumphant. She was immensely proud of the life her parents had built and the opportunities they had created for their children. After lunch, she looked me straight in the eye and said, “Mary, this is the first time we’ve ever sat down one-toone and had a real conversation. Let’s not wait so long until next time, huh?” What I would give to have a next time with her.

Now, LEE Magazine was not named for Lee Cannon, but it could have been. She was a great ambassador for Auburn and was just the type of reader we target. Further, Lee had such vast passions and expertise that she could have written every column herself. She was our cover feature for an early edition of the magazine, though, and I am honored to have that archive.

At her funeral mass, the priest compared Lee to another great Italian, composer Giacomo Puccini, who died before he could finish his last opera, Turandot. Just as Puccini’s students finished his opera for him after his death. The priest implored that we, too, should all carry on Lee’s work and follow her example. She was such an inspiration to so many, a veritable wonder who always pushed ahead and made the most out of every day she lived. Even her wake and funeral were celebrations.

So when we are faced with any issue, great or small, we should remember Lee Cannon, who always focused on the bright side, never the dark. It’s really just a decision we all can make every day, to enter the excursion looking for joy.

MARY WOOD LITTLETON Editor

LEE MAGAZINE 5

contents

June/July 2014

8 Cooking With Heida Heida Olin's Yummy Mash-ups

10 Cooking With Cosmo Egg-xellent Recipes

12 Garden Create a Flower Tower

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14 Home Build a Cozy Birdhouse

16 Brawn Summer Exercise, No Sweat!

18 Health What's With the Night Sweats?

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19 Pets Choosing the Best Food

20 Travel

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On The Road With Park and Catherine McGehee's

22 Our Cover Story Hatch a New Hobby Backyard Chickens!

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ON THE COVER

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Illustration by Kerrie Hubbard kerriehubbardart.com

28 Calendar Plenty to Do in Lee County

30 The Guest Room Mary Belk's Summer Memories

more than a decade ago, in large part because the LCLC’s work is so vital to the local community.

Since that time, the spelling bee has raised more than $50,000 for the Literacy Coalition while also raising awareness of the LCLC and EAPRCA in Lee County. A bonus is the enjoyment of an evening filled with friendly competition and lots of fun for all who attend.

“I can’t believe we’re 11 years old!” said Pam Powers-Smith, who was one of the founders of the spelling bee back in 2003. “This event has grown from us being hesitant about it (because it seems crazy right?) to an event that benefits the LCLC, not only financially but by allowing attendees and the community to learn more about all the amazing things that the LCLC is doing to help boost adult literacy in our area. PRCA is proud to be helping them.​” Monies raised through the spelling bee have been put to good use. Most of the proceeds are used to help fund tutoring programs and also pay for paper, pencils, white boards, dictionaries

WORDPLAY FOR A WORTHY CAUSE

Upcoming Great Grown-Up Spelling Bee to Benefit Literacy Coalition

DO you have a way with words — spelling them, that is?

Then put your spelling prowess to the test on July 24 during the 11th annual Great Grown-Up Spelling Bee. This word-centric event, to be held at the at the Saugahatchee Country Club in Opelika, is sponsored by the East Alabama Chapter of the Public Relations Council of Alabama (EAPRCA) in support of the Lee County Literacy Coalition (LCLC).

Incorporated in 1989, the LCLC is a nonprofit organization and United Way agency devoted to helping adults and adolescents acquire the basic skills for success through reading and writing.

The LCLC envisions a fully literate society and functions to support, promote and ensure the availability, accessibility and advocacy for a more literate Alabama. The need here in Lee County is greater than many may realize.

According to the most recent National Center for Education Statistics (NCES.ed.gov) report, more than 11,000 functionally illiterate adults reside in Lee County; some 3,000 Lee County adults did not complete the ninth grade; and 13,279 adults in Lee County have not received a high school diploma.

The LCLC Program Director Sue Edge says that this means 13 percent of Lee County’s adults can’t read to their children, obtain a GED or complete a simple job application. “Statistics show that adults without a high school diploma earn 42 percent less than adults with a high school diploma,” said Edge, noting that this statistic alone shows the significant economic impact illiteracy has on area families and the local economy.

In an effort to eliminate illiteracy in Lee County, the LCLC works to help adults and adolescents read, write and acquire the basic skills for success in today’s world. In 2013, the LCLC served more than 200 local citizens, providing services that helped them attain a variety of accomplishments — from earning their GED to getting their first library card to increasing their self esteem.

EAPRCA, which has a membership of nearly 50 local public relations professionals working in various organizations throughout the community, chose the Literacy Coalition as its philanthropy

and instructional materials needed by the LCLC. The remaining 15 percent is used by EAPRCA to fund educational opportunities for its members.

The spelling bee also allows local businesses, organizations and individuals to vie for the chance to be named Lee County’s spelling champs by sponsoring two-person teams — at a cost of $325 per team — that compete in a Speed Spelling format instead of the traditional round-by-round format. Team members will take turns trying to correctly spell as many words as possible in 105 seconds.

The audience can also get in on the act and win a prize by participating in a multiple-choice, 20-word spell-off during intermission.

A panel of celebrity judges, led by Lee County Sheriff Jay Jones (the identities of the other two were still a secret at press time), will track the spellers’ scores. In addition, Ric Smith, a faculty member in Auburn University’s School of Communication and Journalism and public address announcer for Auburn football games, will be the word “pronouncer” for the event.

Only 20 team slots are available, so anyone interested in sponsoring a team should sign up soon. In addition to the team sponsorships, the event raises money through an audience admission fee ($20 per person), sales of ads in the spelling bee’s program, raffle tickets for special prizes and purchases of “Spin-to-Win” chances. Cash donations, as well as donations of door prizes, are also welcome.

Those attending the spelling bee will also have a chance to become involved with the LCLC. Volunteers are being sought to serve as tutors and administrative assistants, work on fundraising projects, coordinate walk-in tutor programs and serve on the LCLC board of directors.

Come on out and join the buzz. Doors will open at 5 p.m., with cocktails and hors d’oeuvres, and the competition begins at 5:30.

To learn more about the spelling bee, contact Powers-Smith at grownupspellingbee@gmail.com. To learn more about the LCLC, contact Edge at 705-0001, litcoalition@bellsouth.net or visit www.leecountyliteracy.org.

LEE MAGAZINE 7

for ages, and I’ve noticed it is enjoying a sudden resurgence in popularity. My family, like many other families, might shun the idea of vegetables prepared this way. That is, until they’ve tried them. I take cauliflower, broccoli, Brussels sprouts, cabbage and asparagus and quickly roast them at high heat, which keeps them crunchy and conserves many of the vitamins and minerals we generally ingest in pill form, because in the past we were boiling away all that goodness. Slicing cauliflower, roasting it and serving it in lieu of steak is another great side dish, especially when the slice is quartered, topped with a fresh salsa of grape tomatoes and olives.

Sit back and watch it disappear. Oh, and you’d better take your share first.

CAJUN STROGANOFF My oldest son loves beef stroganoff. Anytime I ask for requests for dinner, Scott asks for this dish. You can make it in a slow cooker, a pressure cooker or a slow oven — or try my stove-top version — but use a less tender cut of beef. Round steak, shoulder cut, flank steak are all cuts that need a long, slow braising time to make them tender.

Two Tastes in One

IT'S A MASH-UP!

By Heida Olin

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ell folks, I’ve been reading about — and, yes, experimenting a bit with — some of the latest trends in cooking, and I must admit, most of it I’ll leave to the chefs. That said, some of the “new” trends are things I’ve been doing for years, I just never put a name to it. One trend, called the “mash-up,” combines two ethnic styles to create a unique taste.

Restaurants are serving things like “Kimichi Quesadillas,” and “Braunschweiger Banh Mi.” I have been doing my own mash-ups for so long that I never thought of it as a new trend. One example is my Cajun Stroganoff. I make my beef stroganoff with the Cajun trinity of seasoning vegetables and always add either cayenne pepper or some fresh chopped chilies. Hot German potato salad is wonderful with the addition of sweet potatoes and a smidgen of Alaga Syrup, “Southern Style Hot German Potato Salad.”

Fast-roasting or grilling vegetables is another thing I’ve done

8 LEE MAGAZINE

2 pounds Sirloin, cut into cubes 2 tablespoons coconut oil or peanut oil for sautéing 1 medium onion, chopped 3 stalks celery, diced 1 small green pepper, chopped 1 tablespoon minced chilies 2 cloves minced garlic 1 bay leaf 10 ounce can Rotel tomatoes 2 teaspoons Louisiana Cajun Seasoning (or brand of your choice) 1/2 cup flour 1 1/2 cups beef stock, divided 1/2 cup sour cream (optional) Fresh parsley, chopped (optional) Heat the coconut oil in a large skillet over medium high heat.

Add the beef cubes and brown, about 3 minutes, stirring and scraping any crunchies off the pan. Stir in the chopped vegetables and garlic. Reduce heat and cook until the onions are tender but not mushy. Add 1 cup beef stock, Rotel tomatoes, bay leaf and Cajun seasoning. Cover and simmer for 30 minutes. Stir the flour into the remaining 1/2 cup of beef stock and stir this slurry into the hot beef mixture. Cook about 5 more minutes to thicken.

Serve over egg noodles or mashed potatoes. Top each serving with a dollop of sour cream and fresh parsley.

SOUTHERN STYLE HOT GERMAN POTATO SALAD Roasting the new potatoes, sweet potatoes and sweet onion on the grill or in the oven takes this hot potato salad to a new level. The little bit of syrup added to the dressing takes the pucker out of the vinegar and helps the flavor zing! You’ll notice three different onions in this recipe, three

C O O K I N G different flavors, and I must say, German’s like their onions!

3 pounds new potatoes, halved or quartered depending on size 2 large sweet potatoes, cut into chunks 1 sweet onion, quartered 6 slices bacon, diced 1 large red onion, diced 3/4 cup cider vinegar 1 tablespoon mustard seeds 1/4 cup extra light olive oil 1 tablespoon Alaga syrup Salt and freshly ground pepper 1 bunch green onions, thinly sliced 1/4 cup chopped fresh parsley leaves Toss the potatoes and onion with a little olive oil and roast or grill until tender and crispy on the outside. Place in a large bowl and keep warm.

In a medium skillet, cook the bacon until crisp and remove with a slotted spoon and drain on a paper towel. Add diced red onion to the hot rendered fat and cook about 3 minutes until tender. Slowly add the vinegar, mustard seeds and syrup, cook and stir for about 2 more minutes. Whisk in the olive oil until emulsified.

Pour hot dressing over the potatoes and add about half of the cooked bacon, salt and pepper, half of the green onions and half of the chopped parsley. Stir gently to combine. Place in a serving dish and sprinkle with the rest of the bacon, green onions and parsley.

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etables — such as peppers, mushrooms, onions, cabbage — grill in about 10 to 15 minutes at most and need to be turned and tended. I like to use recycled aluminum pans, like those you get from bakery goods. I’ll use two or three of them and scatter the different vegetables among the pans. One pan would contain onions, mushrooms and peppers, another, green beans and asparagus and the third would be cauliflower or broccoli or Brussels sprouts.

Cut vegetables to equal sizes. Bite-size pieces cook very fast, especially for things like onions, so opt to cut into larger sizes. Cut onions into wedges or thick slices; mushrooms in half; both broccoli and cauliflower into large florets; leave fresh green beans or asparagus whole; and cut cabbage into large wedges, keeping the core in each piece to hold it together and make it easier to serve.

Toss vegetables in a large bowl with whatever oil you choose – good estimate of how much to use is to drizzle the oil on the vegetables in a spiral motion from the middle to the large circumference of the bowl. Sprinkle your choice of seasoning, whether salt and pepper, a seasoned salt or even a combination rub made with herbs and spices. Scatter the vegetables onto a shallow foil pan or a piece of heavy duty aluminum foil placed on the grill.

Don’t crowd the vegetables you want them to roast, not steam. Let the vegetables get crisp-tender. In other words, you should be able to pierce the vegetables with the tip of a knife without them falling apart. You can tell that there will still be a crunch to the vegetable when you poke it.

GRILLED VEGETABLE BOOSTERS Grilled or roasted vegetables carry their own flavor, but if you make them often, crank up the flavor with a booster to prevent boredom.

GRILLED or ROASTED VEGETABLES I add fingerling potatoes and hunks of brats or smoked sausage to make this is a meal! For a side dish, you can choose one of the vegetables or several together. Be vigilant about the cooking time because, depending on the vegetable, some cook faster than others. Mushy vegetables are not what you’re looking for, so save those for the boiling water.

Baby carrots Brussels sprouts Cauliflower florets Broccoli Cabbage Fresh green beans

Asparagus Fresh beets Mushrooms Onions Sweet Peppers Coarse salt and pepper or seasoning

Extra Light olive oil (or other oil that withstands high heat — canola, grape seed, peanut or coconut)

Grill on medium high heat or roast at 425 degrees.

Instructions for grilling or roasting vegetables are simple, but how fast they cook depends on the size and type of vegetables.

For instance, vegetables with high water content or very soft veg-

Olive salsa is great over grilled cauliflower, cabbage and green beans. Toss together the following.

1/2 cup black olives, chopped 1/4 cup green olives with pimentos, chopped 20 grape tomatoes, chopped 2 tablespoons olive oil 2 tablespoons rice vinegar

For Mustard sauce, mix together 1 tablespoon of grainy mustard (we like spicy hot mustard) with 1 tablespoon olive oil and 1 tablespoon cider vinegar. Drizzle this sauce over just about any of the grilled vegetables. It gives a nice kick to the flavor.

Top any grilled vegetable with a drizzle of Balsamic Vinegar. It only needs a little splash.

For something a bit heartier, serve your roasted vegetables on a bed of fresh lettuce greens and drizzle with your favorite salad dressing. Add diced grilled chicken, steak or even salmon, and Voila! You have an elegant meal. -lm Heida Olin is a local caterer and educator. You can reach her at heida@lee-magazine.com.. Please visit her blog at www.leemagazine.com

LEE MAGAZINE 9

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veryone wants their eggs to be the freshest they can be.

My mom sure did. If I had a nickel for every time she hollered, “And don’t forget to look at the date on the carton!” as I set out on a supermarket egg-buying mission, why…I’d be treating myself and a few friends to some fancy ice cream at Cold Stone Creamery.

And no wonder. I didn’t know this at the time, clearly, but the freshness of an egg really matters to those who want their soufflés to rise properly, their egg whites to fluff up nice and stiff and their hard-boiled eggs to have the yolks smack straight in the center. Older models can’t be trusted — having lost their oomph due to normal age degradation and loss of moisture, they tend to be thinner, runnier and more unpredictable.

Instead of contributing to recipes, they end up being their own recipe for small disasters and disappointments in the kitchen.

The litmus test for freshness has generally been to analyze the yolk’s color. The richer and more vibrant the yellow, the fresher it was thought to be. Not so, according to Dr. Patricia A. Curtis, Professor and Director of Auburn University’s Food Systems Institute and resident egg expert. s it turns out, the color of an egg’s yolk has everything to do with the hens’ diet. Its gorgeous yellow comes from plant pigments, called xanthophyllus, which are found in commonly used corn feeds. So what about those yolks with the incredibly deep and vibrant yellows? They’re not any fresher, but they do come from hens that also snack on such tantalizing fare as marigold petals in addition to their staple corn diet. The vibrant orange yolks of duck eggs are another case in point. They are attributed to beta carotene and a pigment called canthaxanthin, both found in the small water bugs and crustaceans that make up a large part of the duck’s diet.

With the debunking of the egg yolk color/freshness theory, it appears we’ve been left to our own devices. Luckily for us, agricultural development and the ease of transportation have made securing fresh eggs easier for the average consumer. Long gone are the days when chickens played hide-nseek with their farmers, laying eggs in the unlikeliest places and then cackling away as

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10 LEE MAGAZINE

NO YOLKIN' AROUND!

Egg-ceptional Recipes

By Serena Cosmo their poor masters scavenged the grounds.

Long gone are the days of spotty commercial rail, truck and carriage transport. Commercial egg producers now can typically get eggs to market within three to four days of the eggs being laid, if not sooner. That’s pretty darn fresh. (Of course, as we now know from this issue’s cover story, local residents seeking über-fresh eggs can now raise laying hens in their own backyards!)

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till, once we get fresh eggs home, we want to keep them that way. Following three simple steps goes a long way to ensuring eggs are kept as fresh as possible.

First, store your eggs in the refrigerator.

According to the seminal book On Food and Cooking, by award-winning American food author and chemist Harold McGee, egg quality deteriorates four times faster when kept at room temperature than when stored in the refrigerator. As it is, even an oil-coated egg in a humid refrigerator loses 4 milligrams of water to evaporation every day!

For this reason, it is better to buy eggs cold out of a supermarket cooler rather than out of an open, refrigerated shelf.

Third, skip the well-meaning egg compartment many refrigerator manufacturers placed in the top third of their refrigerator doors. The agitation caused by the con-

tinual opening and closing of refrigerator doors causes egg whites to deteriorate and lose their thickness and body. Instead, store them on the bottom shelf, which is the coldest part of the refrigerator.

Fourth, though not related to preserving freshness per se, store eggs in airtight containers as opposed to those classic cardboard holders in which they are generally sold. This prevents them from absorbing the questionable essence of, say, that deliciously stinky goat cheese one shelf up. f course, we could render the process of keeping eggs fresh completely irrelevant by using them immediately as ingredients in a nice assortment of delicious egg-based recipes. Our tummies will certainly be happier for it.

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APPLE CAKE I grew up eating this not-too-sweet, moist sponge cake. It is chock-full of apples with the subtle flavor of lemon zest, and if that’s not enough to entice you, wait until you breathe in its fragrance as it’s baking in the oven!

4 eggs The zest and juice of 1 lemon 3/4 cup powdered sugar, plus more for dusting 3 Golden Delicious apples, quartered, cored, peeled and slice thinly1 ¼ cups of

unbleached white flour 1 teaspoon baking powder Pinch of salt 1 stick of unsalted butter, melted and cooled (plus more for greasing pan) Whipped cream (optional)

Preheat the oven to 375°F. Line the bottom of a 10-inch springform pan with parchment paper, then grease the pan with butter.

Whisk the eggs, sugar and lemon zest in a deep bowl until the mixture is thick and creamy.

Place apple slices in a medium-sized bowl along with lemon juice. Mix thoroughly.

Place half the flour, the baking powder and salt in a small bowl and aerate it with a small whisk. Add it slowly to the batter. Then, slowly drizzle the melted butter along the side of the bowl and fold it in gently with a metal spoon. Aerate the remaining 1/2 cup of flour in the same small bowl with a whisk and add it to the batter, mixing gently. Add the sliced apples and mix slowly into the batter.

Spoon the batter into the buttered springform pan and level the surface with a spatula. Place the springform pan in the oven and lower the temperature to 350°F. Bake for 40-45 minutes, until the top of the cake is a beautiful golden color and an inserted knife comes out clean. Allow the cake to cool in the pan for 15 minutes. Release the springform pan, and carefully remove the cake. Allow to cool for 30 more minutes, then dust with powdered sugar (and some additional lemon zest if desired.) Serve with optional whipped cream. Makes 8 servings.

FRITTATA WITH MOZZARELLA & BASIL The melted, gooey mozzarella and slices of ripe tomato transform this savory, herb-infused frittata into a protein-packed ‘pizza.’

4 large eggs, lightly beaten3 tablespoons olive oil 1/3 cup Parmigiano-Reggiano, preferably freshly grated 1/4 loosely packed parsley leaves, chopped Handful of basil leaves, coarsely torn 8 oz. fresh mozzarella ball (or scamorza cheese) 1 ripe tomato, thinly sliced

Preheat the oven to 550°F, then turn on the broiler.

Combine the eggs, Parmigiano-Reggiano, parsley, and basil in a bowl and season with salt and pepper. Heat the oil in a 10-inch nonstick frying pan over medium-high heat. When the oil is swirling around in the bottom of the pan but not yet smoking, added the egg mixture. Cook it for about 2 minutes before lowering the heat to medium-low and covering the frittata with a lid. Allow it to cook for about 7-9 minutes.

Before flipping it, make sure that the top of the frittata is now cooked enough that the egg mixture looks solid. This is easiest to achieve by covering the frittata as you cook it, as it helps to trap the heat and cooks the top of the frittata more effectively.

When ready to flip, gently slide the frittata onto a large plate.

Then, carefully flip the frittata back in the pan, uncooked side down. Cook it for a few more minutes until the bottom of the frittata turns golden-colored as well.

Slide the frittata out of the pan and onto an oven-friendly dish.

Arrange the mozzarella slices over the top and then add the tomato slices. Place under the broiler (preferably on its low setting) until the cheese is bubbly and starts to melt, about 3-5 minutes.

Let stand a few minutes before serving. Makes 4 servings.

BAKED EGGS WITH SPINACH & TOMATOES This delicious ramekin dish I discovered in Southern Living magazine practically assembles itself, not that anyone would know, given its elegant appearance. The little bit of heavy cream and cream cheese makes it absolutely decadent.

6 eggs 6 tablespoons of spreadable cheese (scallion cream cheese or rondelé) 2 cups of loose baby spinach leaves 3/4 cup of tomato sauce, homemade or store-bought 6 tablespoons of heavy cream Salt and pepper to taste Preheat the oven to 375°F. Coat 6 ramekins with olive oil. Dollop a tablespoon of cream cheese on the bottom of each ramekin. Then add 8-10 spinach leaves, 1 large egg, a pinch of salt directly on the egg, 2 tablespoons of tomato sauce, 1 tablespoon of heavy cream (or half-andhalf) and black pepper to taste in each ramekin.

Once filled, place them on a baking sheet and move it to the oven. Lower the temperature to 350°F and bake for 20-25 minutes. Allow to cool for 10 minutes and serve with delicious crusty bread. Makes 6 servings.aluminum foil and place in the oven, lowering the temperature to 400ºF. Roast for 10 minutes.

In the meantime, simmer the balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.

In the meantime, chop 1 red bell pepper into 3/4-inch cubes and place them in a bowl with 1 tablespoon of olive oil. Mix well.

Take the tray out of the oven and remove the foil. Add the red pepper slices, return the tray to the oven and continue to cook until Brussels sprouts are well-browned and the red pepper tender and slightly charred on the sides, about an additional 10-15 minutes or so.

Remove from the oven and transfer them to a bowl. Toss with just enough balsamic vinegar reduction to properly season them.

(Use any leftover reduction for future salads.) Add sea salt and pepper to taste. Mix well. Optional: arrange on a serving platter with a 1/4 cup of goat-milk feta cheese and several radicchio leaves for dramatic effect. Makes 6 servings. -lm Serena Cosmo is a writer, food educator and blogger on www.rusticplate.com. A native of the Piedmont region of northwest Italy, she lives in Auburn with her husband, two daughters, a dog, a cat, four goldfish, and 27 wooden cooking spoons.

LEE MAGAZINE 11

G A R D E N

Tower Power!

Take Your Garden to New Levels

By Patti Householder

Photo By Mary Brown

T

Mary Brown's Flower Tower

Patti Householder's Tower of Herbs

12 LEE MAGAZINE

he first weekend in May, I had several women over to my house to learn about “thinking outside the box” when growing a garden.

We talked about growing vegetables and herbs in containers. Prior to the class, my friend, Mary, sent me a picture of a “pot tower” that she had made. I immediately loved it, and I thought that you might also.

You will need five to seven pots and one piece of 3/8-inch rebar (available at Lowe’s or Home Depot); the length of the rebar will be determined by the height of your pot tower. We both used a heavier clay pot as the base pot.

The higher pots were plastic, which is lighter weight, and a simple drill can be used to enlarge one of the holes in the pot to slide down the rebar. Mary used a 12-foot rebar, driving it three feet into the ground through the middle drainage hole in the bottom pot. Her pot tower has six pots on top of the one in the ground.

The pot tower I built has a large 24-inch diameter clay pot resting on the ground. I cut a steel 3/8-inch rebar into an 8-foot length and spray painted it black. Then I drove the rebar into the ground about two feet through the middle drainage hole. I then filled the pot with a potting mix I use called Fafard (I have found a potting mix from Big Lots that is inexpensive and adequate to use). I also purchased my plastic pots with four drainage holes from Big Lots, then I used a drill bit to enlarge one of the holes so that it would slide down the rebar and rest at an angle on the pot below, filing it with soil and repeating until I had four pots angled onto the base pot. I planted all herbs. I planted dill in the base pot, then I put cilantro in one of the pots that would get mainly morning sun and afternoon shade. The other pots were planted with flat leaf parsley, basil and oregano. Herbs do well in pots, especially clay pots, because they like it dry once established. This tower is close to my kitchen, which is convenient for grabbing fresh herbs, and it’s very attractive. The only herb that will survive the winter is the oregano; all the others are annual and will have to replanted each spring. Other perennial herbs are rosemary, thyme, sage, mint (it’s best to grow mint and oregano in a pot to control it).

You can see the two towers — one that Mary built and mine. This tower can be built inexpensively, and you can tap your creative side by using brightly

colored pots. I had a glazed ceramic mushroom top that I put on the top of my rebar. So cute!! You can plant yours with just flowers or a combination of herbs and flowers, using the stacked pots for trailing varieties. Another asset is that when you water the top pot, it waters the pots below (through the drainage holes) with a trickle-down effect. This is another great way to grow in limited space. I hope you are as inspired as I was when my friend sent me a picture of her pot tower. -lm Master Gardener Patti Householder is on the State Advisory Council for Alabama Master Gardeners and a past president of the Lee County Master Gardener program. She lives in Waverly.

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H O M E of any kind. The house must have holes for ventilation and drainage, as well as a sloped roof to keep rain out. The easiest house to make is best suited for the bluebird and chickadee. It is mounted to tree trunks about six to eight feet off the ground. This is what you will need to build it:

m

Footboard — 1 - 1”x6”x8” foot board (will be 3/4” thick and 5 1/2” wide, and you will have about 40” left over).

Nails — 1 1/4” to 1 1/2” long or screws — 1 1/4” screws Saw Paint (optional)

Illuminate It's for the Birds!

By Jacquelyn Dixon

O

nce I found out about the cover story on backyard chickens, I seriously thought about offering a howto on building chicken coops. But building chicken coops today for the backyard is really different than back in my day. I grew up on a farm and loved having chickens, but our coops were very boring compared to the ones of today. No way would I even know where to begin with all the fancy chicken houses (yes, most look like houses) you can build. So check out these websites for a variety of styles, sizes and functions that will fit your own backyard: poultry.purinamills.com,.mypetchicken.com and diywwplans.com Now, as for the other birds we all find in our backyard, those houses are much easier to create. You can easily take items from your closet that haven’t seen the light of day in years and make a bird house. I’ve seen ceramic teapots tied to tree limbs, cowboy boots with the toe side up nailed to a tree, and tin cans painted and mounted to a board and then nailed to a post.

If you’re anything like me, you’ll prefer what I think of as a typical bird house — one made of wood to look like a house and maybe painted. Now, remember, not all birds like houses. The birds in my backyard that I know like houses are wrens, bluebirds and chickadees.

A desirable nesting box (house) is made from untreated wood 14 LEE MAGAZINE

Step 1: Mark down the board and cut into six pieces — 13 1/2” (back), 9” (front), 7 1/2” (roof), 9” (side), 9” (side), 4” (floor).

Step 2: Drill a 1 1/2” hole in the front panel 6” from bottom.

Step 3: Drill 1/4” holes in floor just inside of corners for ventilation.

Step 4: Nail sides to inside of front, keeping flush with bottom. Nail bottom in, flush with sides.

Step 5: Nail back to bottom and sides, keeping flush at bottom. Nail top on. There will be an overhang.

You might be thinking at this point, What about the perch? The stick you typically see on store-bought bird houses are for wrens, as bluebirds and chickadees prefer to just hang on the opening to feed their young. So if you want a perch, just drill a 1/4” hole 1” below the entrance, and insert a dowel or small short branch.

Now you’re ready to mount your bird house to a tree trunk.

Bird houses are quick and easy to make, and you can use unusual materials to make interesting ones. Build one today, and enjoy watching your feathered friends. -lm Jacquelyn Dixon is a licensed contractor with 15 years of experience, who builds custom homes and reinvents existing ones in the Auburn/Opelika area. Jacquelyn can be reached at: reallifebuilders@gmail.com

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AUBURN

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B R A W N

Sweat!

Tips for Safe Summer Exercising

By Lisa Gallagher

I

n Lee County, Ala., we can go from spring to summer in a matter of hours. Sheila recently moved to Opelika from Stoneham, Mass., along with her dog, Kobie. As she was new to the area, Sheila didn’t realize that the sudden onset of heat and humidity could pose a real danger.

Sheila took Kobie for their customary two-mile walk later in the day than usual.

She began to have trouble with his leash and realized her hands were cramping.

Her calves and her belly hurt. She was thirsty and somewhat confused. Happy to run into a friendly new neighbor, Danny, Sheila told him that she felt faint. Danny noted Sheila’s pallor and profuse sweating and realized something was seriously amiss. He brought Sheila and Kobie into his air conditioned house, where Sheila sat down with a cool cloth while her neighbor gave Kobie some water. Then he called 911. When the EMTs arrived, they 16 LEE MAGAZINE

found that Sheila had a rapid heartbeat and was complaining of fatigue and a terrible oncoming headache. They began treatment for heat exhaustion.

The excessive thirst, weakness and headache Sheila had experienced were symptoms of water depletion. Exercising in the heat increased her body temperature, sending more blood to circulate through her skin. Her muscles, deprived of blood oxygen, caused her heart rate to increase.

The high humidity prevented her sweat from evaporating, which increased her body’s temperature. Sheila also had a salt deficit, which caused nausea, muscle cramps and dizziness. Heat exhaustion is serious enough, but it can also lead to heat stroke. The telling sign of heat stroke is a high temperature with no sweating.

This condition can damage the brain and other vital organs and even lead to death.

To avoid heat-related illness, remember to do the following:

• Exercise when humidity is less than 60 percent, if possible. When your sweat cannot evaporate, your body’s cooling mechanism is compromised.

Absolutely avoid exercising outside, especially in full sun, when the heat index hits 90 percent. If blood vessels, skin and perspiration levels don’t adjust to heat, then heat-related illness begins.

• Get acclimated.

If you’re accustomed to exercising indoors or in cooler weather, take it easy for a couple weeks when exercising in the heat, gradually increasing length and intensity.

• Have a backup plan. If it’s too hot or humid, workout indoors.

• Drink fluids. Don’t wait until you’re thirsty to hydrate yourself. (Sweet tea, with caffeine, and mimosas, with alcohol, don’t count.)

• Wear loose-fitting, breathable garments.

• Take a cool shower or use a cool cloth to lower skin temperature.

• Use cooling devices. There is a reason for those ceiling fans we have in the South.

• Take care with children younger than 4 and adults over age 65. They can’t adjust to heat as well as others.

• Wear sunscreen. Sunburn decreases your body’s ability to cool itself.

• Avoid midday sun. Look for shady areas or exercise in a pool.

• Understand your own medical risks. Medical conditions and medications can increase your risk of heat-related illness.

Sheila and Kobie are back to their two-mile walks. They have a new indoor-outdoor thermometer, and Sheila remembers to bring water. Danny has become a good friend and waves to them from his cool, shaded porch. -lm

Lisa Gallagher, director of the Fitness Center at the Opelika Sportsplex is a wellness coach, personal trainer and group fitness instructor. You can contact her at lisa@lee-magazine.com

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Are You Living With Pain?

L

isa had been suffering from chronic pain for more than five years and did everything she knew to do at home prior to seeking medical help. Lisa reported to her primary physician that she was still experiencing constant pain

in her lower back that also traveled down her thigh. Her doctor referred her for several treatments, without any lasting relief, and her pain was slowly worsening. One of those previous treatments even included back surgery, which provided only temporary relief.

However, things began to turn around when Lisa’s primary physician referred her to Dr. Eric Robinson at Auburn Pain Specialists for a consultation.

When Lisa first arrived at Auburn Pain Specialists, she noticed the relaxing and calming atmosphere of the practice. The professional staff obviously enjoyed working there and admired Dr. Robinson. When Lisa spoke with him regarding her pain, Dr. Robinson took the time to explain her condition and discuss his treatment plan to alleviate her pain.

Dr. Robinson is a fellowship-trained, interventional spine and pain management physician. He is board certified in both Anesthesiology and Pain Management and, thus, has both the education and strong knowledge base required to evaluate individuals who suffer from moderate to severe chronic pain.

As the only fellowship-trained pain medicine physician in Lee County, Dr. Robinson possesses the solid clinical and procedural skills necessary to help his patients achieve relief through fluoroscopic-guided (X-ray) epidural steroid injections, nerve root blocks, facet joint medial branch nerve blocks, radio-frequency ablation, sympathetic blocks, spinal cord stimulators and intrathecal pump implants. Fluoroscopy and contrast dye are used to ensure that medication gets to the site of pain, and that the procedure is done as safely and accurately as possible.

These procedures are performed with precision every day in the comfort and convenience of the Auburn Pain Specialists office.

Lisa was so relieved to know that there was another option in the Auburn/Opelika area for her to receive treatment for her pain. She could make an appointment with Dr. Robinson, with or without a referral, and find pain relief. Lisa considered it an added bonus that there were no high outpatient facility copayments attached. She received the safe and effective procedures she needed for her usual office copayment.

If you are experiencing chronic pain, make an appointment for a consultation at Auburn Pain Specialists. Dr. Robinson’s solid clinical and procedural skills are only outmatched by his integrity and ethics. We in Lee County are lucky to have him.

AUBURN PAIN SPECIALISTS 890 North Dean Rd, Suite 100 Auburn, Alabama 36830 334.501.2005 www.auburnpainspecialists.com

NIGHT SWEATS?

Menopause Is Not Always to Blame

By Lee Sharma, M.D.

H

ave you ever awakened to find your nightclothes or bedding soaked from perspiration? Many of my patients come in complaining of night sweats. While people most commonly associate night sweats in women with menopause, there are actually several conditions that may cause night sweats in both women and men.

Night sweats are hot flashes that occur at night, severe enough to drench sheets and sleepwear. These are different from the normal increasing warmth one may experience during sleep if the room is too warm or if there are too many blankets on the bed.

In one study, almost 41 percent of patients seeing their primary care physician listed night sweats as a symptom.

Menopause is probably the most common process associated with night sweats. The hypothalamus, which regulates temperature in the body, may become less consistent with regulation when levels of estrogen and progesterone fluctuate. Because these changes may occur in the 30s for some women, night sweats may also occur at this time. As the body begins to make less estrogen, these nighttime symptoms may also be associated with other symptoms of menopause, like daytime hot flashes and vaginal dryness.

Estrogen and progesterone are not the only hormones associated with night sweats. An overproduction of thyroid hormone, or hyperthyroidism, may also cause an increase in body temperature and lead to nighttime sweating.

Night sweats can also be associated with various infections, such as tuberculosis. Changes in breathing occur as the disease 18 LEE MAGAZINE

progresses and may cause someone to work harder to breathe at night, which also leads to temperature increase. Other types of bacterial infections that may also cause night sweats include endocarditis, an infection of the heart valves, and osteomyelitis, inflammation of the bones or bone marrow.

Night sweats can also be a side effect of certain medications.

Antidepressants are most commonly associated with them, and it is estimated that 8 to 22 percent of patients taking antidepressants may experience night sweating.

Patients with diabetes who take medicines to lower blood sugar may experience flushing or hot symptoms at night, if they are experiencing significant drops in blood sugar at these times.

Because there are many different causes of night sweats, treatment is determined by identifying the underlying cause of the symptom. Medical history, physical examination and laboratory testing are very important in making a correct diagnosis. Supplementing estrogen and progesterone are useful in treating hormonally mediated night sweats. Identifying the source of an infection that may be causing night sweats can lead to appropriate treatment with antibiotics. Medication-related night sweating can often be identified in patient’s history and may be treated by changing the prescription or the schedule of when the medication is taken.

Reporting night sweats to your physician is an important part of your medical history, and it can lead to appropriate diagnosis and treatment. -lm Lee Sharma, M.D. is a board-certified gynecologist in private practice.

Trained at Parkland Memorial Hospital in Dallas, she lives in Opelika with her husband Shash, children Sam and Rachel, and her puppy Ryker.

P E T S While senior diets will often help provide antioxidants and supplements while having lower fat content to help prevent obesity in less active pets. It is simply not possible for one diet to effectively manage all of these life stages appropriately.

Myth—Grain-Free is the only way to be.

The Grain vs. No Grain camps will continue to argue until they are blue in the face, but the facts are fairly simple. Grain sensitivity is rare in dogs and represents less than 1 percent of all dogs. Most of the grain-free enthusiasts base their opinion on the theory that domesticated canines should eat diets more consistent with wild relatives like the wolf. In reality, wolves have very different nutritional needs that have evolved over thousands of years and very different environments. The most recent research suggests that properly cooked grains in pet foods are over 90 percent digestible and actually provide important essential amino acids, fatty acids, fiber and carbohydrates to the diet.

KIBBLES

How to choose the best for your pet

By Glen Puckett, DVM

D

id your last attempt to purchase “the very best” food for your beloved pet end in confusion and bewilderment at the sheer number of available options? The pet food aisle at your local specialty store has expanded into multiple aisles crammed full of pretty bags full of dog kibble all claiming to contain more natural, organic, grain free and nutritious ingredients than the next. Which of these claims are based on scientific evidence and which ones are merely well marketed campaigns to prey on consumer fads?

You will find misinformation on the internet. You can't believe everything you read because my dog is smarter than some people.

Just because “Natural Nancy’s Pet food Blog” says it is the best thing for your pet, does not make it so. Ask your veterinarian for his or her opinion of which pet food is appropriate for your pet.

Vets can give you the most consistent information based on research and facts rather than personal views and gaudy marketing campaigns. When we search the internet for advice, we are much more likely to research things that are in line with our preconceived notions.

SOME COMMON MYTHS OF PET FOOD NUTRITION Myth—Some diets claim to be one size fits all or balanced for all life stages.

Life stage recommendations such as Adult, Senior, Puppy and Active are generally very important when choosing the proper food for your pet. Puppy diets are slightly higher in protein and fat to help provide for extra energy requirements and growth.

Myth—Everything written on the bag is true.

Don’t believe the pretty pictures on the bag and buzzwords designed to sell you on the food. Phrases such as “All Natural” often mean very little about the actual makeup of the food in the bag, as there truly are no requirements for a food to claim that it is “Natural.” As the consumer, you must do your own research and consult your veterinarian if you have any questions.

Myth—There is a single best food out there.

The truth is that many of the commercially available foods offer a healthy, balanced and nutritious option for your pet. Many brands — such as Purina, Royal Canin, Science Diet, and Iams — continue to be industry leaders in research and development of better quality foods for our pets. These companies produce diets that meet nutritional requirements based on scientific research rather than theory or marketing geared at playing on consumer’s emotions.

Myth—Dry food is always better than wet food.

Most veterinarians recommend a dry diet as a maintenance food for healthy pets, but many medical conditions often benefit from a wet diet. Specific canned or wet diets are often a better option for feeding pets with dental disease, diabetes, urinary disease and gastrointestinal issues. Your veterinarian can help guide you in picking the proper food.

Figuring out what to feed Fido may feel like a daunting task, but following these recommendations should help filter out some of the false claims and fad diets that are out there. So remember to choose a food that is appropriate for your pet’s size and life stage, ignore blogs and internet pages that do not come from reputable sources with cited information, and consult your veterinarian for guidance. -lm Glen Puckett, DVM graduated from Auburn's School of Veterinary Medicine in 2008 and has been in practice at Moores Mill Animal hospital ever since. He lives in Auburn with his wife Heather, two children, and three dogs.

LEE MAGAZINE 19

Park’s Park: Local Physician Finds Home-Away-From Home

By Katie Lamar Jackson

W

hen local physician Park McGehee first visited Glacier National Park in 1989 he was stunned by its magnificence. Not that he was a stranger to the grandeur of the nation’s many public parks—he’d visited quite a number and had found them all beautiful—but Glacier was special. It was so special, in fact, that Park has returned there year after year taking along friends and family to experience its remarkable qualities. And it never, ever grows old to him.

His first visit to the park was prompted when Park was on a quest to visit as many of the nation’s national parks as possible, a pursuit that took him in late 1988 to Yellowstone National Park.

“I was visiting Yellowstone and I was overwhelmed by its beauty,” Park recalled.

“People said, ‘If you think this is beautiful you ought to go to Glacier.’”

So the following year Park took members of his family there and, sure enough, he was astounded by Glacier’s rich attributes—bears, glaciers, more trails than he can hike in a lifetime, the vistas, the 20 LEE MAGAZINE

local Blackfeet Nation tribal culture, the storied history of Glacier’s development and preservation history, the Going-to-theSun Road. All of these things and so many more combine to make Glacier a place that never bores and always intrigues Park.

Through the years of his visits Park has perfected a strategy that makes his annual pilgrimage almost second nature. He knows the best place to pitch his tent, how to pack for the trip, which trails offer daylong hiking adventures and which ones offer shorter excursions to waterfalls or cedar woods when he and his entourage need a quiet walk rather than a wilderness hike.

Simply getting to his home-away-fromhome, the privately owned Johnson’s Camp Ground and RV Park in St. Mary’s, Montana, is a joy for Park because it begins with a drive along the remarkable architectural and engineering feat known as the Going-to-the-Sun Road. Going-tothe-Sun Road connects the park’s western entrance, which is closest to the primary airport hub in Kalispell, Montana, to St. Mary’s on its eastern side.

Though Park has driven this road for more than two decades, it is always a special trek because it provides him those first renewing and spectacular views of the diverse landscape, and often the wildlife, contained in Glacier’s one million acres of federally preserved habitat. The road, which crosses the Continental Divide, is only fully open from mid-summer through early fall when the snow and ice finally melt enough to make it passable, though even during those months it can be blocked by landslides and icy spots, which for Park is part of its charm and makes it never the same twice. he same can be said about Glacier’s trail system, which includes more than 700 miles of walking (or horseback riding if you want to try it on four legs) paths ranging from easy rambles to longer and more challenging day-hikes or overnight backpacking trips into the backcountry.

“I’m a 10- to 12-mile-a-day guy,” Park said of his hiking excursions. His children, Beecher, Vaughan and Batch, all of whom

T

worked at Glacier in the past and now have careers out West that center on the great outdoors, are more ambitious hikers.

What makes those trails especially wonderful for Park is that the animals, people and landscapes encountered on those trails change every year. Park has seen golden eagles, bears, moose, elk and mountain goats on his hikes and as well as War Eagle moments, elicited often by his trademark Auburn hat. One year he even ran into one of his practice partners, Bob Patton, and his wife, Barbara, while on Glacier’s Highline Trail.

“We try to add a new hike or two to the trip every year,” he said, noting that sometimes finding a new trail is a necessity. For example, in 2012 he and his wife, Catherine, were not able to hike their favorite

had not visited in several years.

Affectionately known as the Merc, this historic enclave includes cabins and campgrounds, a saloon, perhaps the prettiest outhouse in the world and a general store.

The store is an experience in its own right, stocked with provisions such as BandAids, aspirin, groceries and camping supplies as well as Internet access, “The Merc” teeshirts and something truly remarkable—a decadent bakery offering amazing sweets (including bear claws filled with local huckleberries), breads and hot, yeasty kolache-like folded sandwiches.

F

or Park, that’s part of Glacier’s charm. There is always something new to discover about the park and about himself as he recharges his soul.

Even after years of hiking in Glacier National Park, the McGehees can still be stopped in their tracks by an astounding view.

trail, the seven-mile-long Highline Trail, because ice on the footpath made it too slippery and treacherous. But that year they discovered another trail near their campground where they wandered through a mix of hardwood forest and open meadows filled with wildflowers and where they spotted three-toed and downy woodpeckers.

That year they also went on an excursion with Steve Gniadek, Ph.D., a retired Glacier biologist who took them to the northernmost part of the park near the Canadian border and where Park and Catherine rediscovered the unlikely oasis of the Polebridge Mercantile, a spot Park

“It’s spiritual,” he said, admitting that the term may seem trite, but it’s perhaps the only word that fits his experience there.

Glacier has also taught him to deeply appreciate nature and its fragility, the essence of why he believes Glacier and other national parks should matter to all U.S. citizens.

“Why should we care about grizzly bears?” Park mused. “Because, just like the Statue of Liberty and Liberty Bell, they are part of our heritage.” A trip to Glacier reminds him of this and of how important it is to preserve spaces such as this, which are national treasures just lie the buildings and monuments in Washington, D.C.,

Philadelphia and New York.

Catherine shares Park’s deep affection for Glacier. Though it is hard to put those affections into words, she recognized them in a verse of Max Eherman’s poem, Desiderata: You are a child of the universe, no less than the trees and the stars; you have a right to be here.

And whether or not it is clear to you, no doubt the universe is unfolding as it should.

With all its sham, drudgery, and broken dreams, it is still a beautiful world.

During all these years of visiting Glacier, the McGehees have been witness to change—the melting of its trademark glaciers (there were once more than 120 glaciers in the park, a number that has now dwindled to 35) and wildfire-ravaged bones of forests where Park once hiked. Those changes are disturbing, though Gniadek helped put it in perspective when the self-proclaimed environmental activist noted that, while humans don’t like change, change is an integral part of nature.

Park’s advice to those who want to try Glacier for themselves?

The first is to know that Glacier can work its charms on any visitor, even those who don’t want to hike. The park can be experienced by boat, van, open-air Red Bus tours or simply by driving through in a car.

For those who want to make it more of an adventure, though, Park’s most important bit of advice is to wear a good pair of hiking shoes that are well broken-in before you hit the trial (as this author learned the hard way).

He also suggested going after July 15 and before it starts snowing again, though he admits you never know for sure when the snows may return.

And he also said that we all need to help preserve Glacier and its sister parks across the U.S., whether it is through donations or by happily paying those entrance fees that support the facilities, rangers and many other infrastructure and projects at the parks -lm.

Katie Lamar Jackson is a freelance writer based in Opelika, Ala., who has been covering everything from agriculture to the arts for more than 30 years.

LEE MAGAZINE 21

Photos by Beth Snipes

Slayton and Mary Elizabeth Crawford by their chicken coop known as the Taj Mahal.

Why Did the Chicken Cross the Road?

To Get to the Crawford's Taj Mahal!

From eggs to entertainment, chickens have a lot to offer, a fact that is spurring more and more people to join the ever-growing flock of backyard chicken owners. According to chicken enthusiasts, backyard birds are great sources of both food and fun, though before you fly into that coop, make sure you’re prepared to take good care of these fine feathered friends.

By Allison Blankenship

T

he sun beats down on Slayton Crawford’s straw hat as he climbs down the steps from his back porch and heads toward a handmade wooden coop surrounded by a wire fence.

He unhooks a latch and swings open a narrow green door.

As he steps inside the fence and before he can close the door, out strut two adult Australorps, an Australian chicken breed, ready for their afternoon exercise.

Their black feathers shine iridescently in the sun, interrupted by a shock of red on their faces and feet.

Crawford exits the fence holding the third bird, which is slightly smaller than 22 LEE MAGAZINE

the other two. He pets her, sets her down and watches as she runs excitedly over to her sisters.

Together, the hens happily make their

routine trek around the yard, circling the vegetable garden as they scratch and peck at the grass, searching for earthworms.

No matter the weather — rain, snow, sun — not a day goes by that Crawford doesn’t let his chickens out for a strut.

Crawford and his wife of five years, Mary Elizabeth, live on the north side of Auburn, and together they have ventured into a locally, and nationally, growing trend: owning residential chickens.

“We both grew up with chickens in our backyards; I grew up in the country with cows, horses, chickens, hogs, pigs, whatever,” Crawford said.

But growing up, chickens weren’t con-

sidered pets like they are now, Crawford said. Australorps are typically docile and good egg-layers, and in the Crawfords’ case, they’re also extremely tame.

“They’re our pets,” Crawford said. “We don’t have a dog, don’t have a cat. Growing up, chickens were a necessity, but they weren’t pets. You wanted fried chicken, you’d go out in the morning, ring its neck and it was on the table by dinnertime.”

But slaughtering chickens is not permitted within Auburn’s city limits, and even if it were, the Crawfords would still bury their chickens after they died, not eat them.“When our chickens quit laying,

a lot of interest in it even before (the city) passed the ordinance,” said Sikes.

“So we’ve had a lot of interest, and a lot of new people who have never raised chickens come in, buy chickens and get involved.”

Sikes’ company sells baby chickens, among other birds. Chicken-buying season typically begins around Easter and ends in late May, said Sikes. During that time, he averages selling 700 to 1,000 baby birds altogether -- a combination of ducks, chickens and turkeys.

But Sikes sees the rise of the urban chicken as not only a business advantage,

One of the Crawford's pet Australorps nestles in the flowers

we’ll still keep them; they’ll still be our pets,” Mary Elizabeth said.

The City of Auburn passed its residential chicken ordinance in 2011. Auburn’s neighbor, Opelika, and Lee County must follow their local codes and ordinances (see page 26.) In Auburn, residents are required to get a permit, and upon the ordinance’s passing in 2011, Crawford was the first resident to sign up.

Over the past two years, Jason Sikes, owner of Sikes Pet and Farm Supply in Auburn, said he has seen a rise in residential chicken owners.

“It’s a growing trend here, and I thought it would be because there was

but also a residential advantage.

“Having a chicken teaches kids a kind of responsibility while allowing them to have a pet, to a certain extent,” Sikes said. “With a chicken you can actually say, ‘OK, I take care of you, and you give something more than just a lick on the face back to me.’ “ During a chick’s first two months, it will need an adequate heat source and starter feed. Heat keeps the chick from getting chilled, and if a chick is chilled for too long, it can die. Keeping baby chicks in a garage can be a simple solution for maintaining warmth during their first weeks.

Aside from Crawford’s three adult

Australorps, he owns three Rhode Island Reds, which are less than two months old. When they were approximately 45 days old, he moved their box into the wire fence surrounding the chicken coop (which his neighbors call the Taj Mahal due to its size and setup), so they could begin to get acclimated to the older chickens. But with the weather dipping back into colder temperatures during mid May, Crawford kept a light in the chicks’ box to keep them warm.

Crawford said a chicken usually begins laying when it reaches six months in age.

And from then, the eggs keep coming.

“They lay an egg a day, so we get about three eggs a day now,” Mary Elizabeth said. “And they are wonderful.”

Crawford walks around inside the wire fence, checking on his chicks and making a stop by the coop, where he lifts up a lid on the side and picks out five perfect brown eggs. Some are spotted, some light in color and the rest a darker tan.

“You can tell their personality just like in everyone else,” Crawford said. “They have a little difference in color of their eggs, just like their personalities.”

Occasionally chicken owners may have problems with predators -- such as hawks, foxes or raccoons -- trying to steal the eggs. Over the years, the Crawfords have seen predators take more of an interest in catching the chickens themselves.

They have foxes regularly come around and a hawk that will sit on top of the chicken coop waiting for the chickens to come out. One time, they even had a stray dog jump their backyard fence and kill all five of their chickens, just for sport.

“The dog jumped the fence and killed all five of our chickens in 15 minutes,” Crawford said. “We had to start over. The foxes are really, really trying to get them, but we have a varmint-proof coop.”

A coop or fenced-in area is required by city ordinance for owners who have chickens. Keeping the area sanitary is another factor.

Continued next page...

LEE MAGAZINE 23

...continued Crawford has learned the hard way which bedding material to spread on the floor of his chicken coop and surrounding fenced in area. He refers to bedding he’s tried in the past as creating a “holy mess,” because as Crawford rightly points out, “A chicken doesn’t care where she poops.”

To avoid a mess, Crawford lays a bedding of pine shavings on the floor of the coop, about a foot deep.“It keeps down odor and keeps the poop dry, so we don’t have odor in our chicken house,” he said.

Another advantage: he only has to change the bedding every six months.

For water, Crawford turned a bucket, which holds 7 gallons of water, into a makeshift water fountain. "The chickens can drink water from little spouts on the underside of the bucket — a trick they learned fast," Crawford said.

Owning chickens can be low-maintenance, if an owner takes the time during the initial setup to make sure the chickens will have a secure, clean environment to live in.

After that, your chickens will reward you daily with fresh eggs. And if you take the time to pet them, talk to them and ultimately tame them, you’ll make a new friend in the process.

“Oh they’ll come up on the porch when we’re sitting there and just talk to us,” Mary Elizabeth said.“And each time they lay an egg they’re going to cackle,” Crawford added. “They tell us. They’re telling everybody, ‘I laid an egg.’ “ And if your neighbors are hesitant about living next door to a chicken coop, the Crawfords have a solution for that, too.“We took them some eggs, and now they like the chickens,” Mary Elizabeth said. “Now there are several homes on our street with chickens.” -lm Allison Blankenship lives in Opelika with her husband, Donny. The Auburn grad is a writer and associate editor at The Auburn Villager.

24 LEE MAGAZINE

A POULTRY PRIMER:

Avian Advice From An Expert

By Katie Lamar Jackson

T

he idea of making breakfast — or any meal, for that matter — from fresh eggs collected right from your own hens is certainly appealing, and having those fresh eggs is only one of several good reasons to start a flock of your own. But experts recommend: Don’t start counting your eggs before you hatch a plan for your chickens!

Helping backyard chicken enthusiasts hatch that plan is what Joe Hess, a professor of poultry science at Auburn University, has been doing for the past 25 years in his role as an Alabama Cooperative Extension System poultry specialist, but he’s sharing that message more frequently these days as interest in backyard chickens increases.

“We used to give three to five programs a year on backyard chickens. That has tripled or quadrupled in the last five years,” said Hess who, along with other Extension

poultry specialists, is now providing 15 to 20 programs a year across the state.

Hess credits the increased interest in backyard poultry production to the popularity of the “locavore” movement, which focuses on eating locally grown and made products, and to the increasing number of people who are now growing their own food.

In Hess’s experience, the primary reason most folks want backyard chickens is to have access to fresh eggs for their families, though some are also interested in selling eggs, harvesting chickens for meat or simply keeping chickens as pets.

Regardless of their intended purpose, it’s important to keep those birds safe, healthy and happy, which requires a commitment of time, money and attention by owners.

And, far too often, people find themselves the proud owner of a chicken or two (or more) before they’ve figured out how they

will properly care for the birds.

“A lot of people back into owning chickens, getting some birds before they have a place to keep them,” said Hess. “It’s much better to get your yard ready for the chickens first.”

Along with providing them quality feed and fresh water, housing for chickens is a must so that the birds have a place to nest, roost at night and be protected from the elements and, most especially, from predators.

“If you want to find out how many predators are in your neighborhood, get a couple of chickens,” said Hess, noting that a wide range of critters may try to make a chicken dinner out of your flock, from wild animals such as opossums, raccoons, hawks, coyotes and foxes to even domesticated dogs and cats.

Also important is making sure your chickens are welcome in the neighborhood.

Before you get that first hen, check out the local codes and ordinances for backyard poultry (see page 26), and don’t let your

chickens run loose in the neighborhood.

If chickens become a nuisance, you may create what Hess calls “a neighbor issue.”

Australorp

Hess noted that keeping backyard chickens is a form of small-scale farming that requires conscientious stewardship, so backyard chicken owners also need to plan how they will deal with sick and injured birds. Not all veterinarians are

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REAL LIFE BUILDERS

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willing or able to treat poultry, and taking chickens to a veterinarian to be euthanized can be expensive, so owners must be able to recognize and manage bird health issues and be willing to humanely dispose of sick birds themselves if the need arises.

If you’re willing to embrace the responsibility of backyard chickens, then the next step is to figure out what kind of birds you want and how many you need. And that means answering a basic question that Hess and his fellow experts always pose to those participating in their workshops: “What do you want to do with your chickens?”

“Do you want to have chickens for pets, to lay eggs for your family, for meat or to have eggs to sell? Those are things to think about,” said Hess.

If eggs are a primary motivation for having backyard chickens, whether for yourself or to sell, you’ll need to do some math.

“A chicken can lay four or five eggs a week. If you have 10 chickens, that’s 40 or

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50 eggs a week,” he said, noting that even four to five chickens may be too many for one family. “I know from experience that you can get tired of eggs after a while,” he cautioned.

Hess also noted that anyone who thinks backyard chickens are a source of cheap eggs better think again. The cost of producing eggs from a home flock, he said, is estimated to be $2.50 per dozen, which represents a significant investment for a family’s supply of eggs and also means that anyone hoping to sell eggs may have to charge a premium for their product — as much as $4 a dozen — to make any sizeable profit.

Once you determine how many chickens you need, start looking for the right chickens to meet your needs. Hess said there are a number of dual-purpose breeds — chickens that are good egg layers and also can be used for meat — that are ideally suited for backyard production, because they tend to be more docile and mild-mannered, making them easier to manage and also making them better pets.

If you plan to start your flock with young birds, these are readily available from a variety of mail-order vendors or can be bought at local feed and seed or farm centers, though Hess said to make sure the birds you buy are certified by the National Poultry Improvement Plan program, so you’ll know you are getting the healthiest, highest quality chicks.

You can also adopt adult birds from others or buy them at livestock sales and 26 LEE MAGAZINE

Silkie Bantam

swaps, but Hess noted that, while the lifespan of a chicken is 8 to 10 years, they typically don’t lay well after the age of 2, so older birds may not provide those muchcoveted eggs.

If one of your reasons to keep chickens is to involve children in the process of growing food and becoming responsible animal owners, check out the Alabama 4-H Chick Chain Project. Through Chick Chain, kids ages nine to 19 are provided with 10 to 18 young hens (pullets) and then, with careful guidance from experts, they learn how to care for the animals while also building financial, business management and marketing skills, all culminating in a chicken show and sale.

C

hick Chain, said Hess, has become extremely popular in recent years and is now the largest 4-H animal project in the state, something Hess credited to the relative ease of raising chickens. “Very few people can have a steer or a pig any more for a 4-H project, but chickens are much easier for families to manage,” Hess noted.

While there is much more to learn about the care, feeding and appreciation of backyard chickens, there is no shortage of information on backyard poultry production, from seminars to publications and online resources. A good place to start locally is the Lee County Cooperative Extension office at 749-3353 or www.aces. edu/counties/Lee. The staff there can fill

you in on the Chicken Chain program and other resources. And, if demand is high enough, you can arrange for Hess and his co-experts to do a local backyard chicken workshop.

Other helpful resources for backyard poultry production include the various poultry breed organizations and the Alabama Backyard Chicken and Poultry Association, a statewide group that shares advice and ideas about all things backyard bird-related. To learn more about this group go to www.meetup.com/AlabamaBackyard-Chicken-Poultry-Association/.

And by the way, Hess said that backyard chickens really do make fun, entertaining and even personable pets…think a chicken in every lap! -lm Katie Lamar Jackson is a freelance writer based in Opelika, Ala., who has been covering everything from agriculture to the arts for more than 30 years.

KNOW THE CODES SECTION 4-14. KEEPING NOISY ANIMALS AND FOWL. (ordinance number 131-91 SS1, 12-17-91) It shall be unlawful within the corporate limits of the city to confine, harbor or keep on a lot, place or premises, any animal or fowl which habitually, continuously or intermittently makes or emits sounds or noises of such volume, nature and extent as to be a public nuisance by reason of being obnoxious or annoying to persons in that neighborhood.

SEC. 4-21. KEEPING OF FOWL. It shall be unlawful to keep, harbor or confine any ducks, geese, chickens, guineas, peacocks or other fowl in any stable, building, structure, corral, pen or enclosure in the city, any part of which is within fifty (50) feet of a dwelling, church, hospital, school, public building, public park or public thoroughfare.

calendar "

WHEN

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WHERE

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June/July

AUBURN PUBLIC LIBRARY, 749 East Thach

ONGOING: Wednesday, Thursday, Friday

ONGOING: Friday through Aug. 4: Summer

Avenue, Auburn. Hours: Monday through Thursday, 9 a.m. to 9 p.m.; Friday and Saturday, 9 a.m. to 5 p.m.; Sunday, 2-6 p.m.

Information: 501-3190.

and Saturdays thru Sept. 21: Auburn Oak and Heartwood with Matt Moulthrop: Exhibition featuring woodturner Moulthrop’s bowl made from wood from Auburn’s Toomer’s Oaks. Jule Collins Smith Museum of Fine Art.

Outdoor Movie Series. Enjoy a free movie with family and friends. The movies will begin 15 minutes after sunset or approximately 8:30 p.m. Duck Samford Park.

JAN DEMPSEY COMMUNITY ARTS CENTER GALLERY, 222 East Drake Avenue, Auburn.

Hours: 8 a.m. to 5 p.m. Monday through Friday. Admission: free. Information: 501-2963.

JULE COLLINS SMITH MUSEUM OF FINE ART,

901 South College Street, Auburn. Hours: 8:30 a.m. to 4:45 p.m. Monday through Friday; 10 a.m. to 4:45 p .m. Saturday. Admission: free. Information: 844-1484.

LEWIS COOPER JUNIOR MEMORIAL LIBRARY,

200 South Sixth Street, Opelika. Hours: Monday and Tuesday, 8:30 a.m. to 7:30 p.m.; Wednesday, Thursday, and Friday, 8:30 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m.; Sunday 1 p.m. to 5 p.m. Information: 705-5380 LEE COUNTY HISTORICAL SOCIETY, 6500

Stage Road (Highway 14), Loachapoka.

Hours: Second Saturday of every month, from 10 a.m. to 3 p.m. Information: 887-3007, webmaster@leecountyhistoricalsociety.org.

ONGOING: Opelika Main Street Farm-

ers Market. Held from 3 p.m. to 6 p.m. each Tuesday through August. Courthouse Square in Opelika. Learn more at www.facebook.com/OpelikaMainStreetFarmersMarket.

ONGOING: Thursday until Aug. 21: The

Market at Ag Heritage Park. An openair farmer’s market selling locally produced plants, herbs, eggs and vegetables, among many other things. Open to the public from 3 p.m. to 6 p.m. Thursdays. Corner of Donahue Drive and Lem Morrison Drive in Auburn.

ONGOING: Every Tuesday evening the Ope-

LOUISE KREHER FOREST ECOLOGY PRESERVE,

3100 Highway 147 North, Auburn. Hours: 8 a.m. to 6 p.m. Admission: free. Information: 707-6512.

AUBURN CHAMBER OF COMMERCE

714 East Glenn Avenue; Auburn 334-887-7011 auburnchamber.com OPELIKA CHAMBER OF COMMERCE

601 Avenue A, Opelika 334-745-4861 www.opelika.com

28 LEE MAGAZINE

lika Parks and Recreation Department hosts Summer Swing, a free outdoor concert at 7 p.m. at Municipal Park in Opelika.

Schedule: June 10 - Adam Hood June 17 - Route 66 June 24 - Dave Potts July 1 - Jazz Comes Home July 8 - Fedoras July 15 - Crossroads July 22 - Muse

ONGOING: The city of Auburn presents-

Float-N-Movies. Watch movies on the big screen while relaxing and swimming in Samford Pool. Attendees will be admitted on a first come, first served. Admission is free with a 2014 Splash Pass or $2 per person.

Schedule: June 20 – “Dolphin Tale” July 18 – “Happy Feet” Aug. 15 – “Surf’s UP” JUNE 6: Rupert Wates in concert. Wates brings his talents to Sundilla on Friday, June 6. Auburn Unitarian Universalist Fellowship on Thach Avenue. Admission at the door is $12, though $10 tickets are available from Spicer’s Music, Mama Mocha’s Coffee. and online at www.sundillamusic.com.

JUNE 7: Family Fun Day at Forest Ecology Preserve. Enjoy a scavenger hunt, crafts and interactive show by DR Magic, among other activities. 10 a.m. until 2 p.m.

Louise Kreher Forest Ecology Preserve on North College Street. Admission is free.

JUNE 13: Downtown SummerNight Art Walk. Fine art, music, children’s activies, cupcakes and more will be offered at the 8th annual SummerNight Art Walk. 6 p.m. to 9:30 p.m. in downtown Auburn. Free admission. In event of rain, the art walk will be held Saturday, June 14.

JUNE 14: Hand Quilting and Summer

City of Auburn Parks and Recreation

Find out what's going on this week ! auburnalabama.org/parks

d’oeuvres, with the competition beginning at 5:30 p.m. Saugahatchee Country Club.

Crops at Second Saturday. The last of the summer crops will be planted in Crops Garden after the 9 a.m. Garden Walk ‘n’ Talk. Learn to quilt by hand in the fiber arts center. Lee County Historical Society’s Second Saturday activities begin at 9 a.m. Pioneer Park on Stage Road in Loachapoka.

JUNE 21: Members Fish n- Fun Day Senior Citizens, Pre-teens and Teenagers Forest Ecology Preserve members are invited to the preserve for a bit of fishing and fun at the Turtle Pond on Saturday, June 21 from 10 – 1:00 p.m.. Bring a picnic and enjoy a morning of fellowship, music, and cool refreshments.

Guides will be on hand to teach basic skills such as baiting, casting, reeling, and rigging.

Prizes will be awarded for the Biggest Fish and Smallest Catch!If you are interested in a membership and attending this event, visit www. auburn.edu/preserve.

JUNE 27, JULY 25: join the Aquatics Staff from the Auburn City Pools for Friday Night Splash at Samford Pool from 6 to 8 p.m. for swimming, games, a cookout, music and more.

The event is $2 or free with a Splash Pass.

JUNE 28: It is the 5th Annual Day in Clay at the Dean Road Ceramics Studio inside the Dean Road Recreation Center. There will be a free open house, including tours of the studio, demonstrations and refreshments. Adults and children may choose to participate in a hands-on clay creation experience for $10 each. 1 to 4 p.m.

JULY 3: Opelika’s Fourth of July Celebration! The City of Opelika will host its 4th of July Freedom Celebration at Opelika High School at 6:30 p.m. on July 3. Fireworks begin at dark. Food will be sold at this free event, but attendees may also bring picnic baskets, lawn chairs and blankets.

JULY 26: Hunger Games Survivor Skills.

Program that teaches young people basic outdoor survival skills. Geared for kids 9 to 13. 10 a.m. Louise Kreher Forest Ecology Preserve on North College Street. Admission is $4 for members and $5 for nonmembers.

Call 707-6512 for more information.

JULY 4: Auburn’s Annual Fourth of July Celebration. Celebrate Independence Day with the Auburn community with great food, live music and fireworks.

Gates open at 6 p.m. Entertainment begins at 7 p.m. Fireworks begin at 9 p.m.

Duck Samford Stadium on East University Drive. Free admission.

JULY 19-22 The Alabama Governors Conference on Tourism at The Hotel at Auburn University. The goal of this convention is to give the opportunity to network with industry peers, learn more about how to professionally promote your entity and area, and experience the sights and assets of this area of the state.To register, or to find more information, please visit www.algovernorsconference.com. or call: 334.271.0050 The Hotel at Auburn University 241 South College Street Auburn, AL 36830 July 24: 11th Annual Great GrownUp Spelling Bee. An event hosted by the East Alabama Chapter of Public Relations Council of Alabama. Benefits the Lee County Literacy Coalition. Doors open at 5 p.m. with cocktails and hors

AUGUST 1: The Farewell Summer Block Party & Outdoor Summer Movie, sponsored by Chick-fil-A Magnolia Avenue, will be held at Town Creek Park on Friday, at 6 p.m. and will feature a free concert and movie.

AUGUST 22: End of Summer Luau, Samford Pool, 6 - 8 p.m. Celebrate the last of the lazy days of summer at the Auburn City Pools End of Summer Luau. Do the Limbo, don your best Hawaiian attire, and join us for a day of fun. $2/person or FREE with 2014 Splash Pass.

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LEE MAGAZINE 29

THE GUEST ROOM

My Southern Childhood O

By Mary Belk

n muggy afternoons I like to daydream—traipse through the old stomping grounds of my childhood and reminisce about summers past.

Used to be summertime was the best time of the year. In the summer the rules were suspended; there was no set time to go to bed.

Mama would start calling us in around a quarter till dark, and we’d beg, ”Just five more minutes!”

Our twilight games were simple. Catching lightning bugs in a Mason jar and practicing sliding into second on a thick bib of zoysia grass in the corner of the yard.

It was cooler outside at dusk than in the house. Inside, big oscillating fans droned, struggling to stir the sluggish air. Adults sat outside on porches pushing the air with hand-held cardboard fans that advertised some hardware store. The other hand slapped at mosquitoes.

Whenever I hurried inside for a drink of water, Mama would holler, “Don’t let the screen door slam!” And I’d reach back too late to stop the bang.

After a rain there was a lingering hint of honeysuckle and gardenia perfume in the air. Gardenias were strictly for sniffing; honeysuckle offered an added treat. I’d pluck a yellow blossom from the vine, breaking off the tip, and pulling the string out to enjoy the drop of nectar as it hit my tongue.

When I gathered fat blackberries, I’d eat as I picked, but I knew they’d taste sweeter in the deepdish pie Mama would bake for supper. Since I was the baby of the family, Mama reluctantly allowed me to sit on the counter dangling my bare feet and watch her roll the dough on a slab of wood. Her rolling pin was missing a handle, but that didn’t slow her down. When the crust was as thin as a penny postcard, she’d cut it in strips and arrange them like a tic-tac-toe grid over the stewed sugary berries in a pan.

Food was always a big part of my Southern childhood, but certain foods could only be had in the summer. Tender red tomatoes peeled, sliced, salted and piled on soft white bread slathered in mayonnaise. Big bowls of fresh butter beans, okra, and white corn. Heavy watermelons so juicy we ate them outdoors with the sticky liquid dripping from elbows and chins, and spit the seeds into the bushes.

For hand-churned ice cream, Mama stood over the hot stove stirring the yellow custard. Then we all took turns on the back step cranking the handle and pouring rock salt over crushed ice. When the handle wouldn’t budge another half-turn, it was time to take the dasher out and dish up the cream.

Turns out I’m thankful for growing up Southern. When I see droves of people migrating from the four corners of the world, I want to say, “Don’t! It’s too hot and humid. The vermin are awful. We’re infested with snakes, spiders, roaches, red bugs and skeeters. Nobody wears shoes, and we talk funny.

We can let the truth be our little secret.

Mary Adams Belk is a freelance writer who taught anthropology at Auburn University for two decades. She often weaves her anthropological background together with growing up in a small Southern college town to create stories that take an authentic look at people and places. “Southern Childhood” appears in her new book, “Second Cup.” 30 LEE MAGAZINE

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