The Bakersfield Voice 7/25/10

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The Bakersfield Voice Sunday, July 25, 2010

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YOUR PETS

Pet peeves during the dog days of summer

M

aybe it’s the heat. Or it could be that half of my four-footed family members were not feeling up to par recently, which always leaves me a bit out of sorts. Whatever it is, I feel inclined to scribe my occasional rant against what I believe to be sub-par pet parenting during the dog days of summer. First on the list: Dogs in cars I can’t believe I even have to write this one down anymore. In fact, I can’t believe anyone who writes about companion animals still has to take fingers to keyboard about the absolute idiocy of leaving your unattended dog in a car during the summer months, but every day I come across stories of dogs dying, or very nearly dying, after being left inside a vehicle while their owner shopped/ate/relaxed in air-conditioned comfort. Stop bringing the dog if you are going somewhere the dog is not allowed. Really, it’s that simple. Next up: Walking in the heat Seriously, I don’t give a fig if the sun wor-

shippers of the world choose to go jogging during the hottest part of the day. But how about giving the pavement (or sidewalk) a little touch test before bringing along the dog, ok? Because let me assure you of two things: One, in Bakersfield, the pavement gets hot. Really hot. And two, dogs don’t have all-terrain tires on the ends of their legs. They have feet. And despite what you think about the toughness of their paw pads, they can burn their feet just like you can. My rule on walking in the heat is pretty easy; if it’s too hot for Pet columnist me to go barefoot, it’s too hot for the dog to comfortably walk. Third: Dogs in truck beds I’m usually a pretty mellow driver on the road-rage scale, but there are few things

VICKY THRASHER

CASEY CHRISTIE / CALIFORNIAN FILE

Dogs waiting along 19th Street in their master’s automobile with windows open.

that can instantly light my fuse faster than to see a dog in the back of pickup truck on a summer afternoon, especially of there’s room inside the cab (and there usually is).

The bed of a truck isn’t much cooler than the pavement on a Bakersfield afternoon, which means it’s too hot for a dog to be standing/sitting on.

Plus, in an open bed, the sun is beating down on the dog during the entire ride. Think that’s “fun” for the dog? Give it a shot yourself on any day when it’s 95 degreesplus outside — no sunglasses, no hat, no shoes and a ride of at least 30 minutes — and get back to me on how much you enjoyed the outing. This isn’t about me being some wild-eyed “pets are just people in little fur suits” kind of person. Most people who know me know good and well that’s not how I view companion animals, since to do so takes away from the joy and wonder of their “otherness.” It’s because I don’t see them as little furry people that I feel compelled to ask folks to get a little perspective on what they are asking of their pets when the summer temperatures soar. You’re the human in your relationship, not them. Show a little humanity. Questions? Comments? Email Vicky at: Vicky@ pawprintcity.com or visit www.pawprintcitytimes.com.

YOUR SCHOOLS

FROMTHEBLOGS

Summer ‘REVS-UP’ with exciting research projects

When life hands you apricots, make pie!

COURTESY OF CAL STATE BAKERSFIELD

BY VOICE CONTRIBUTOR SONFLOWERANDGRACE

W

e are blessed with a wonderful shade tree in our backyard with an added bonus of producing apricots. Prior to ripening, fruit trees “drop” extra fruit but not always by choice. Despite wicked wind storms this past year, a bounty remained.

hile temperatures soar, CSU Bakersfield is a hotbed of research. The annual REVS-UP program is bigger than ever, with 100 local high school students and teachers helping campus faculty with 14 science-related research projects. They’re doing such exciting work as building robots, analyzing valley fever outbreaks, studying scorpions, and experimenting with household chemicals. REVSUP (Research Experience Vitalizing Science – University Program) is funded by a $400,000 grant from Chevron. High school students receive stipends of $700 and teachers receive $3,000 each to work for four weeks at the university. Students also receive five units of college-level science credit. The benefits are threefold: Students get hands-on experience doing real-world research that inspires them to study science, technology, engineering or math (referred to as the STEM fields) in college. Teachers learn new research skills to take back to their local K-12 students. And CSUB faculty get some help with their research projects. “This is a very good way to engage high school students and re-energize and reinvigorate teachers,” said Dr. Andreas Gebauer, program director and chair of the chemistry department at CSUB. “Our intent is to get students more interested in pursuing science in college. “Often kids think ‘I can’t do this.’ But they just need the opportunity to try.” In its fourth year, REVS-UP saw more applicants than ever before — 183 from students and 29 from teachers. The program could only take 80 students and 20 teachers. The diverse student group represents 16 different high schools. Local science teacher Kevin Danley is participating in the program for the second year, helping to develop more experiments using household chemicals for teachers to use in the classroom. The group will update its online manual for teachers — which Dan-

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The apricots are luscious and triple the usual size! I prefer to eat apricots in recipes due to the texture but this year’s crop tastes pleasantly different.

COURTESY PHOTO

Local high school students Juan Villarreal, Madison Hernandez, and Tiffani Moore are studying chaos and unpredictability for a REVS-UP math research project at CSUB this summer.

ley uses regularly in his classes at Ridgeview High School. “A lot of times the funding is not there for materials,” he said. “These are all things you can pick up at the store. So it’s not a huge expense, but it’s high value.” "It’s absolutely critical for companies like Chevron to have a steady pipeline of young engineers and scientists in all the places we do business so we are always looking for effective ways to stimulate that interest," said Bruce Johnson, Vice President of San Joaquin Valley Chevron North America Exploration and Production Company, when Chevron donated the funding to CSUB in March. At that time, the company also donated $100,000 toward support for students studying the STEM fields at CSUB. The REVS-UP program culminates with a poster presentation and demonstration by each group starting at 2 p.m. Aug. 5 in the Stockdale Room of Runner Cafe, with a competition for cash prizes. This event “helps participants develop skills to present information and enhances their experiences,” Dr. Gebauer said. For more information about REVS-UP visit: www.csub.edu/stem.

YOUR VOICE

Here’s to your health! BY MICHELE NEWELL Community contributor

I

n life, there is nothing more important than your health. Recently, Aera Energy LLC kicked off a renewed emphasis on a healthy lifestyle by hosting a Health and Safety Fair for employees and family members at Aera’s headquarters at 10000 Ming Ave. This extraordinary event featured more than 90 exhibitors including physicians, dieticians, dentists and even hypnotherapists who consulted with attendees on a variety of health issues. Employees could register to have an in-depth health screening that included blood pressure, cholesterol and blood sugar testing, have a massage and then afterwards enjoy a healthy lunch. In recognition of the one-year anniversary of the opening of Aera’s fitness center, fitness professionals were on site and available

COURTESY PHOTO

Aera employees visited with some of the 90 vendors who participated in Aera’s Health and Safety Fair.

for consultation. In addition to gathering valuable information on their own health, attendees could also visit with a veterinarian who addressed the health concerns of furry family members. Safety was also a focus of the event and included a static display of a fatal car crash from the Bakersfield City Police Department’s “Life Interrupted” program and a simulator from the California Highway Patrol that demonstrates what happens during a rollover crash when you are not buckled up. “Aera takes the health and safety of our employees and their family’s

health and safety very seriously,” said Kathy Daniel, Aera’s on site nurse. “We created this event as a one-stop-shop to provide alternatives for a healthier lifestyle, information on safety and health assessments for the entire family. It is part of our commitment to a healthier Aera and our safety initiative that focuses on everybody going home alive and well. We are committed to enhancing the health and wellness of our employees and families which is good for Aera people, the company and the community.” The fair was sponsored jointly by Aera’s Environmental, Health and Safety and Health Services Departments and was completely free to employees and their families. Aera Energy LLC (Aera) is one of California’s largest oil and gas producers, accounting for about 30 percent of the state’s production. With headquarters in Bakersfield, most of Aera’s production is centered in the San Joaquin Valley. The company also has oilfield operations in the L.A. Basin and in Ventura and Monterey Counties.

Some mature and fall before we can harvest. As branches hang over the fence line, quite a few are readily available to our next door neighbor. Sadly, our invitation to “help themselves” remains ignored and the fruit falls to the ground and rots. Nonetheless, we have shared basketfuls with surrounding neighbors who excitedly accept and devour our gift! We used part of our first batch to bake a pie so sweet but tinged with a tasty tartness; and, my Aunt Roby’s pie crust recipe makes any pie a masterpiece! God’s love is similar to the circumstances of these apricots in many ways. Like the manna of long ago, there was always enough to go around just as our yummy harvest yearns to be shared. Nurturing God’s love within ourselves by sharing and reaching out to others is like lovingly preparing that delectable pie.

COURTESY PHOTO

Genuine goodness is enhanced and opportunity is never wasted. God lovingly continues to offer His grace freely. God’s love is sometimes openly accepted and devoured and sometimes not — but God’s love remains readily available.

APRICOT PIE RECIPE By Voice contributor sonflowerandgrace This recipe for apricot pie is a variation of peach pie with a nine-inch pie, double crust (see Aunt Roby’s ‘not so secret’ pie crust).

Apricot pie 5-6 cups peeled and sliced fresh apricots 1 teaspoon lemon juice 1 cup brown sugar 1/4 cup flour 1/4 teaspoon cinnamon 2 tablespoons butter or margarine Heat oven to 425 degrees (although preheat is not necessary if conserving energy). Mix peaches and lemon juice. Stir together sugar, flour and cinnamon, mix with peaches. (May do ahead and refrigerate up to one day).

Turn into pastry-lined pie pan, dot with butter. Cover with top crust and slit top crust at top in “X” for venting. Seal and flute. Cover edge with 2-3 strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. Remove foil and bake 15 minutes. I place a cookie sheet beneath pie to catch any overflow of juice. I use a glass pie plate, so times may need to be adjusted for metal baking pan. After preparing pie, we brush the crust with beaten egg whites and sprinkle with sugar.

AUNT ROBY’S ‘NOT SO SECRET’ PIE CRUST By Voice contributor sonflowerandgrace Any pie worth its crust (pun intended) must contain a remarkable pie crust. I have a friend who now scrapes the filling from any pie that isn’t made with the following pie crust recipe. You just don’t know good until you’ve tasted it. Enjoy!

Aunt Roby’s ‘Not-sosecret’ pie crust 4 cups flour 1 tablespoon sugar 2 teaspoon salt 1 3/4 cut shortening (Crisco works best, but just make sure it’s shortening and not butter or margarine which will dry the crust out) 1 tablespoon white or cider vinegar 1 large egg 1/2 cut cold water Mix the first three ingredients in a large bowl. Cut in shortening until crumbly. In a small bowl or measuring cup, mix egg, cider and water.

Combine all and mix well. Divide in 4-6 balls and shape into flat patty. Wrap in wax paper or Saran Wrap individually and chills for at least 1/2 hours in the fridge. Roll out and bake according to favorite recipe. Note: Patties may be stored in an airtight container for up to one week. A good way to measure shortening is to fill a liquid measuring cut 1/4 full of water and then fill with shortening until water reaches the two cup line — you’ll end up with 1 3/4 cups of shortening! We usually get two full crusts (one to keep and on to give away) and enough leftover for Crusties (recipe to follow). Crusties: Roll out and cut leftover dough into strips, twist and sprinkle with cinnamon and sugar. Place on cookie sheet and bake at 425 degrees until firm and golden!

YOUR CELEBRATIONS

Bakersfield Starlings shine at national tournament! FROM WWW.MYBAKERSFIELDSPORTS.COM

T

he Central Valley Starlings 18’s elite volleyball club finished 5th overall in the gold division out of 30 teams at the annual National Starlings tournament in June in San Diego. The team went undefeated for the first two days of play until the third day of hard fought play. Four of the girls are moving on to the next level — we wish them great success. They are as follows: Anisa Cerna,Jasmine Fambona,Crystal Hildago and Jessica Smith. The coaches: Jim Greer, asst.; Joe Cerna, back row: Jessica Smith, Edithza Urias, Kyra Hendricks. front row: Anisa Cerna, Crystal Hildago, Jasmine Fambona, Annie Salazar, Jenny Rodriguez, Audie Velasquez (not pictured).

COURTESY PHOTO


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The Bakersfield Voice Sunday, July 25, 2010

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The BakersďŹ eld Voice Sunday, July 25, 2010

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5RDGVKRZ &RPHV WR %DNHUVĂ€HOG By Jason Delong

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