MARCH/APRIL 2011
YOUR LIFE UP NORTH
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2 YOUR LIFE UP NORTH
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features
6 Good Stuff Good To Go: Three ways to improve balance Grandparenting: Snow ice cream
9 Nod to Nostalgia 1947, the year of the Lego 10 Good Taste New trend in aged cocktails
On the cover: Jess Miller of Burt Lake shops for fresh vegetables and other plant-based food goods.
12 Good Escape Silent Sport Lodge
20 Good Idea Senior writing group
14 Good Word Rick Fowler
22 Cover Story Developing a plant-based diet for heart health
16 Good Health Anxiety disorders 18 Good Buys Communication alternatives
26 Good Cents Tax tips 28 Good Samaritan YMCA of Northern Michigan GOODlife 3
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A hearing device like no other MARCH/APRIL 2011 - Volume 2, Issue 4 PUBLISHER DOUG CALDWELL EDITOR MAGGIE PETERSON PHOTOGRAPHY G. RANDALL GOSS LAYOUT AND DESIGN WENDY WOLFSEN
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© GoodLife, all rights reserved, 2011. Reproduction in any form, in whole or in part, without express written permission, is prohibited. The views expressed herein, whether expressed as fact, fiction, opinion, advice or otherwise, are those of the authors and do not necessarily reflect those of the ownership or management of this magazine. The publication of any advertisement does not reflect any endorsement for any products or services by the ownership or management of this magazine unless it is specifically stated in such advertisement that there is approval for such endorsement.
GoodLife is published bi-monthly by Northern Michigan Review, Inc.
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GOOD TO GO
Three ways to improve balance According to the National Institute of Health, nearly 8 million American adults have problems with their balance, particularly as they grow older. “Balance tends to deteriorate with age,” said Sandy Willoughby, a physical therapist and certified strength and conditioning specialist with Northern Michigan Sports Medicine Center in Petoskey. “It is important to learn balancing skills to help prevent falls.” In performing the following exercises, make sure something sturdy, such as a chair or a counter, is nearby in case you lose balance. It is a good idea to wear shoes for any foot alignment issues. Remember not every exercise works for every individual, Willoughby advised. Listen to your body, and do not overextend yourself.
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of the other, with your back foot’s toe in line with your front foot’s heel. When you can hold this comfortably for 30 to 60 seconds, add a level of difficulty by impairing balance. Willoughby recommended impairing balance in three ways: through vision, through the vestibular (the inner ear) system and through the somatosensory system (what we feel through our feet, muscles and joints). To impair your balance, close your eyes or turn your head slowly from side to side.
3. Finally, to impair balance through the somatosensory system, add an unstable surface to this mix. Standing on a pillow, folded towel or chair cushion, repeat steps one and two. Once comfortable, only turn your head — do not close eyes — to further hamper balance. — By Morgan Sherburne Courtesy photos Joanie Schumann, 66, of Boyne City,, destabilizes her balance by lifting one foot..
GOOD STUFF GRANDPARENTING
Snow ice cream S
now can stubbornly hang on through March and April, as many Northern Michiganders know.
Take advantage of those final winter snowstorms to make a treat for yourself and your loved ones, and turn that snow falling from the sky into a treat for your children or grandchildren. Snow ice cream is easier to make than you might expect, said Alison Berry, education specialist with Little Traverse Conservancy.
1. After a fresh snowfall, scoop up as much snow as you would like.
GOOD THOUGHT
GOOD THOUGHTS “To be 70 years young is sometimes far more cheerful and hopeful than to be 40 years old.” — Oliver Wendell Holmes
2. Mix the snow with a drink mix with the sugar already added, such as powdered lemonade or pre-mixed Kool-Aid, to taste.
3. Add half and half, whole cream or
GOOD TO—KNOW whipped cream whichever sounds good — to the mixture to taste. “A lot of people might hesitate to use whipped cream or half and half, but if you’re going to do a treat or something special with your grandkids, this is a fun thing to do,” said Berry. Next time you look out your front door during a snowfall, think less about shoveling and more about turning that white stuff into a colorful snack. — By Morgan Sherburne
“Inflation is when you pay $15 for the $10 haircut you used to get for $5 when you had hair.” — Sam Ewing “Youth would be an ideal state if it came a little later in life.” — Herbert Asquith “Grow old with me! The best is yet to be.” — Robert Browning “Wisdom doesn’t necessarily come with age. Sometimes age just shows up all by itself.” — Tom Wilson GOODlife 7
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NOD TO NOSTALGIA - 1947 Music
By Morgan Sherburne
Movie
The year of
Frank Sinatra The year 1947 was the year of Frank — Frank Sinatra. He had more than six hit songs, including “Night and Day,” “Have Yourself a Merry Little Christmas” and “Always,” and starred in the musical film “It Happened in Brooklyn.” Known as “The Voice” to his fans, Sinatra was known for a style of smooth singing called “bel canto,” or “fine singing,” which placed importance on clear enunciation, control and delivery. Bing Crosby is listed among Sinatra’s influences, and Sinatra himself named Billie Holiday as his greatest influence. In turn, artists ranging from Elvis Presley and Frankie Avalon to contemporaries such as Amy Winehouse, whose first album was named “Frank,” and Michael Bublé cite Sinatra among their influences.
In the news
— The Central Intelligence Agency was established under the National Security Act of 1947. — What was widely believed to be debris from a UFO crashed in the desert outside of Roswell, N.M., during the first week of July 1947. — Jackie Robinson became the first African American baseball player in Major League Baseball. — Gen. Chuck Yeager broke the sound barrier while flying a plane called the Bell X-1. — The first Polaroid instant picture was taken in April of 1947 using a model called the Land camera.
“The Lady from
Shanghai” Rita Hayworth stars in this murder mystery as Elsa Bannister, the wife of famous criminal defense attorney Arthur Bannister (Everett Sloane). As the Bannisters voyage from New York City to San Francisco on their yacht, Michael O’Hara (Orson Welles) signs on as a crew member. After the yacht has set sail, the group is joined by Bannister’s law partner George Grisby (Glenn Anders), who promises to pay O’Hara to fake Grisby’s murder so that Grisby can collect his life insurance money and run away with Elsa. When Grisby winds up dead, suspicion falls upon O’Hara.
The way it was
Building the
LEGO In 1947, a Danish company called “LEGO” — a contraction of the Danish “leg godt,” which means “play well” — bought a plastic injection-molding machine for toy production. Previously, the company had made play blocks out of wood. With this new machine, LEGO began expanding their repertoire to include toys made out of plastic. Two years later, in 1949, the LEGO company began making interlocking plastic blocks — a prototype of what we now know as LEGOs.
GOODlife 9
GOOD TASTE
Shaken, stirred or aged?
New trend in aged drinks By Michelle Locke For The Associated Press
You’ve heard of a fine, aged wine, but how about a vintage Manhattan? Some bartenders are shaking up tradition by aging classic cocktails in barrels for several weeks to produce drinks with deeper, more nuanced flavors. “What the barrels do is soften everything out and integrate the flavors,” says Hugh Reynolds, bar manager of Temple Bar in Cambridge, Mass. When aging cocktails, you don’t want to use fresh ingredients, which could spoil. And bartenders mostly have been using liquors that can stand up to the flavors of charred oak, like gin with its botanical aromas. With vermouth, a staple in many cocktails, you get a little oxidation, but that’s not necessarily a bad thing, says Reynolds. One of Reynolds’ classic cellared cocktails is a whiskey barrel-aged Negroni, a cocktail made of gin, sweet vermouth and Campari, that was aged in cured whiskey barrels from Tuthilltown Distillery in New York. He’s also made a cherry valance — dark rum, blackstrap rum, cherry heering (a Danish liqueur) and chocolate bitters. “That came out wonderfully,” says Reynolds, who generally ages cocktails for about seven weeks. Reynolds was inspired by Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Ore., who began barrel-aging cocktails a little over a year ago after reading about yet another mixologist, Tony Conigliaro in London, who has been aging cocktails in bottles. 10 YOUR LIFE UP NORTH
ASSOCIATED PRESS This undated photo courtesy of Lucy Sherman shows Temple Bar’s Hugh Reynolds at the bar in Cambridge, Mass. Some bartenders are shaking up tradition by aging classic cocktails in barrels for several weeks to produce drinks with deeper, more nuanced flavors.
“I wanted to take it to the next — whiskey, vermouth, bitters. level,” says Morgenthaler, who also Schiller has been experimenting writes about spirits on his blog, jef- on the barrel side, too, following the freymorgenthaler.com. “I thought single-malt scotch method of using we could speed the whole thing up different types of barrels — bourbon, into like two months in wood and, lo port, sherry — at different points in and behold, it worked out.” the aging process. In the constantly evolving world “You’re looking for depth and conof cocktails — culinary cocktails, trast of flavor,” he says. “Even if the cocktails with special types of ice, product is not remarkable, you can even cocktails with meat — barrel- very easily make it remarkable.” aging is part of the quest for the next He’s been selling the aged cockand the new. tails at the bar at the Boka restaurant “It’s a great selling point. It’s a great as well as at The Girl & Goat, the resheadline,” says Benjamin Schiller, taurant of Stephanie Izard, winner mixologist for the Boka Restaurant of Bravo TV’s “Top Chef” contest in Group in Chicago. 2008. But it’s also a chance to explore The drinks proved so popular new flavor combinations, says Schil- that “we really were unprepared for ler, who was drawn to barrel-aged our first batches,” Schiller says. “They cocktails by his appreciation of an- sold out in a matter of weeks.” other aged product, single-malt Time to roll out some more barscotch. He’s been aging Manhattans rels. GL
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GOODlife 11
GOOD ESCAPE
A log-style bedroom at Silent Sport Lodge in Wolverine
Silent Sport Lodge By Morgan Sherburne · Photos by G. Randall Goss
T
he Silent Sport Lodge lives up to its name: set about a mile from South Straits Highway south of Wolverine, its visitors rarely hear motors of any kind. Even snowmobiles are not allowed down the half-mile driveway that leads to the bed and breakfast. “We cater to people who really like the silent sports. We knew we wanted a secluded piece of property on the river,” said Rhonda Smit, who owns the Silent Sport Lodge along with her husband, John Smit. Those silent sports include snowshoeing, cross country skiing, dog sledding and birdwatching during the winter. In the summer, the sports run the gamut from fly
12 YOUR LIFE UP NORTH
fishing and mushroom hunting to tubing, kayaking and canoeing. “It’s really a respite for people who have busy lives. They come here and it’s so peaceful,” said Rhonda. “There’s a lot of laughing going on, so it’s not totally silent.” Though snowmobiles are not allowed near the Silent Sport Lodge, the Smits have not left out snowmobilers entirely: they recently purchased and renovated a twobedroom cabin which rents for $150 nightly. The River Cabin, situated on the banks of the Sturgeon River, is located apart from the main lodge and close to the North Central State Trail, a biking, hiking, cross country skiing and snowmobiling
trail that runs from Gaylord to Mackinaw City. “(The lodge) is centrally located for day trips to Charlevoix, Petoskey and Mackinaw,” said Rhonda. “On the other hand, you’ve got 99,000 acres of Pigeon River State Forest,” added John. Originally from Kalamazoo, the Smits always dreamed of owning a bed and breakfast. They came up with the concept of the lodge while sitting around a campfire, brainstorming ways to move up north. “We named it before we even had the property,” said John. The couple moved to Wolverine 15 years ago, and Silent Sport
The front entrance of the Silent Sport Lodge in Wolverine
Lodge is now in its eighth year of operation. With 1,000 feet of riverfront for fishing, the main lodge also offers three miles of trails for hiking and cross country skiing, which are spread across its 30-acre property. The trails are mown during the summer and groomed during the winter, and the Smits partner with local liveries and rental services to offer kayaks, canoes, cross country skis and snowshoes. After skiing or snowshoeing, guests can relax in one of four of the rooms at the lodge, each of which has a private bath. The Cedar Room includes a Jacuzzi tub. Comprised of three levels, the lodge has a common area with a fireplace on the main floor and a windowed porch that features in-floor heating. Over breakfast, watch cardinals, blue jays and chickadees squabble over their own meal just yards from the lodge. The Smits carefully consider their food preparation after being the ninth business in the state to receive the Green Lodging Michigan certification from the state of
Michigan in 2007. In order to acquire this certification, the Smits made adjustments such as heating the lodge with an energy-efficient furnace that uses maple slabwood, a byproduct from a local sawmill; asking their guests to use their towels and cloth napkins more than once; and recycling. In spirit with the certification, the Smits try to serve largely locally grown and organic food. Much of the maple syrup they use during breakfast is syrup made from their own property. The Smits harvest wild blueberries and cranberries from the Upper Peninsula, and raise their own heirloom tomatoes, peppers, onions, beans, summer squash and herbs. Their garden is irrigated using rainwater collected by barrels placed around the property’s garage. Rhonda even uses eggs laid by their free range chickens for breakfasts, which are included in a night’s stay. “It’s amazing how people are entertained by the chickens,” said Rhonda. In addition to entertainment-
by-chicken, the Silent Sport Lodge offers weekend packages throughout the year. Tentatively scheduled in March, pending the weather, are a few weekend packages. Planned for March 5-6 is winter rafting or dog sledding. Over the weekend of March 19-20, the Smits will host a maple syrup making weekend. Guests take home their own bottles of syrup. Room rates begin at $110 per night and go up to $125. For the weekend packages, add $45 per person — which includes the fees for rafting, dog sledding and lunch. On the docket for a weekend in April will be a women’s retreat weekend. “Women’s pampering weekends include a craft like quilting or knitting,” said Rhonda. “Customized packages can be arranged.” The women’s weekend rates are $159 per person, based on double occupancy. Silent Sport Lodge is located at 14750 Old Sturgeon Road near Wolverine. For more information, visit www.silentsportlodge.com or call (231) 525-6166. GL
Owners Rhonda and John Smit, of Silent Sport Lodge in Wolverine GOODlife 13
GOOD WORD
Grandfathers are often the foundation for outdoor adventures
I
really never knew that much about my dad’s dad. He was just Grandpa to me and passed away when I was 8 years old. I knew from what my dad said that he was an avid fisherman and hunter, yet my one and only memory of fishing with him was one spring smelt excursion when I begged and begged to go along with him and my dad to the Carp River. They finally relented and stowed me like baggage in the back seat of our station wagon. I must have slept the whole way because my next memory is of waking up to a roaring bonfire and watching him and my dad scooping up netfuls of the silvery wonders and then begin the process of cleaning them. As the night turned into early morning they poured ice onto the hundreds of filets, packed up the gear and headed back home. I never did have another outing with my grandpa, but my dad would relate many stories of their excursions onto the waters of Northern Michigan. One such story was about the “stringers of walleye” that they would catch on Burt Lake, especially in the late ‘40s and early ‘50s.
14 YOUR LIFE UP NORTH
By Rick Fowler
As a kid who was just beginning to explore the bounties of the outdoors I was captivated by these tales of lunker walleye and nasty pike. It was hard to envision the excitement they both must have felt until I happened upon a picture taken by my dad of Grandpa coming up to the launch beaming broadly as he held up what was indeed a “stringer of walleye.” This one solitary picture of a man so proud of his catch could have been the catalyst to a myriad of memories but now will never be re retold. My mother’s dad loved to fish to In fact, one of his passions too. w was ice fishing on Mullet and Burt la lakes, in particular for sturgeon. I was 6 years old when my dad an grandfather included me in and th plans, which involved speartheir in sturgeon from their shack on ing M Mullett Lake. My grandparents lived in Indi River, and since the lake was dian on a couple of miles away we only
had ample time, a place to get to quickly if we (meaning me) needed to warm up, and we could get home and get something to eat without all of us having to leave the shack. Both my dad and my grandfather had speared a sturgeon before and loved to talk about their experiences to anyone who would listen. This one morning had been slow, and we had seen nothing swimming by in the clear-cut hole of the shanty. Dad and Grandpa decided to visit another shack nearby, to talk to them no doubt about how they had speared their sturgeons and how it had taken at least 20 minutes to land the monsters (every year the pounds, length and battle times seemed to get longer). While they were gone, they instructed me to keep an eye out for any fish that swam by and to holler if it was really big. Now, I had never seen a sturgeon before and therefore could not envision how massive they were. Within minutes of their departure I got down on my hands and knees to get a clearer picture of the world below me. At that same moment, a dinosaur of a fish decided to make its presence known and swam by the hole without a care in the world. Little did that fish know that up above, a 6-year-old kid screamed at the top of his lungs, busted down the thin-skinned door of the shanty in his attempt to get away from the monster, and went running to his father.
They never ever let me forget that moment! Now, I don’t want to rush my venture into grandparenting, believe me. However, when (and if ) the blessing of grandchildren is bestowed on me I hope my tales of the outdoors will be shared with them. Indeed, anglers and hunters need to pass on many of the legacies of fishing excursions, shore lunch, hunting camps and opening days. We cannot omit any opportunity to instill a sense of what this great state of ours has to offer present and future generations as a result of past generations. Maybe one day my grandchild will write an article about ice fishing, using a picture of his grandfather as the spark for the theme, instilling yet another generation of outdoor heritage. GL Rick Fowler has been teaching high school English in Boyne City for the past 32 2 en a years. He has also been freelance writerr for 20 years. Rick and his wife, Sue, live in Harbor Springs, and have two children, Alexandra and Eric.
Courtesy photo shows a stringer of Burt Lake walleye. Author Rick Fowler’s grandpa, Roy W. Fowler, proudly sh GOODlife 15
GOOD HEALTH
Analyzing anxiety By Kristin Bates
Whether it’s a concern over aging, growing medical problems or worrying about their legacy, it’s common for seniors to feel some anxiety during this stage in their life. “We all experience anxiety and rightly so at times. A little anxiety often motivates us to constructive action while intense anxiety can be debilitating to the point where we are unable to act. Approximately 5 percent of the population will experience a diagnosable anxiety disorder,” said clinical psychologist Dr. Andrew Sahara, director of Acute Care Services for North Country Community Mental Health. Anxiety is the arousal of the nervous system and a reaction the body anticipates when meeting 16 YOUR LIFE UP NORTH
challenges or unfamiliar situations. Anxiety becomes a problem, explained Sahara, when it begins to interfere with a person’s everyday life or their physical health. Anxiety disorders are the most treatable type of mental health problem as well as the most common. Panic attacks, claustrophobia and obsessive-compulsive disorder are a few examples of anxiety disorders. “Anxious worrying can range from feeling something is or will go wrong, to feeling and believing that fragmentation or death are imminent. Pathological anxiety usually involves an exaggeration of consequences that becomes more pronounced over time, as does the accompanying neurological arousal,” Sahara said.
Symptoms of anxiety can include an increased heart rate, muscle tension and a state of restlessness to the point of agitation. It can cause a person to tire easily, have concentration issues and sleep disturbances. “Personalities tend to become more pronounced as we age. A worrier will tend to worry more about their finances, children and health. Of those diagnosed, two-thirds are women. Anxiety is also a symptom of depression,” Sahara stated. Generalized anxiety disorder is described as constant worry that the worst will happen, with anxiety that lasts for at least six months. Everyday situations, such as job responsibilities, household chores and appointments, become over-
whelming. Panic attacks can cause a sudden intense fear and a few of the physical symptoms include a racing heartbeat, chest pain and a choking sensation. These symptoms can mimic a heart attack or stroke. When a person begins to feel overwhelming terror that they will experience another attack, this becomes a panic disorder. Obsessive-compulsive disorder (OCD) occurs when a person has unwanted thoughts and impulses or obsessions. The behavior or compulsion is a response to that obsession. Washing and cleaning continuously or hoarding items most people would throw away are examples of obsessive-compulsive disorder. “As the symptoms increase, the problems intensify. When anxiety reaches the point where it is interfering with a individual’s life, they should seek professional help. Discussing the issue with a primary care doctor is a good place to start. If needed, you will probably be referred to a mental health provider in your area,” Sahara added. According to Sahara, there are several ways to help reduce the amount and intensity of anxiety a person experiences as they age. He suggests planning ahead, maintaining a healthy diet with restricted intake of caffeine and being physically active. “By following medical recommendations and continuing our relationships with others, or staying socially active, this will all go a long ways toward managing our anxieties. For some people, a medication may be recommended. However, a person needs to be aware of the addictive potential of these anxiolytics,” Sahara advised. For more information, contact North Country Community Mental Health’s access center at (800) 834-3393. For after-hour care, call the Third Level Crisis Line at (800) 442-7315. GL GOODlife 17
GOOD BUYS
Keeping in contact By Morgan Sherburne · Photo by G. Randall Goss
With the right equipment and only a minute amount of tech savviness, you can see and talk to your children or grandchildren, even though you might live states away. Launched in 2003, an online service called Skype allows users to make free computer-to-computer to calls. Without a web camera, you can chat only in the more traditional way. But with a camera — some computers come with the camera already installed; if not, an external camera can be a very economical purchase — video chatting is possible. Previously, users familiar with Skype gathered around a computer to chat with friends and family. But now, they have another choice — to use their televisions for more than catching up on reruns of “I Love Lucy.” Now, they can see family on the small screen. Chatting, video-style Installing and using software — especially free software from online that does not come with a physical troubleshooting guide and a customer support line — can be daunting. But Skype is user-friendly, said Don Schreiber with Sunrise Electronics in Petoskey. After the user downloads the application, it will show up on his or her computer as a single icon. Clicking on that icon will launch the program, and to that program, the user can add the user names of people with whom he or she would like to chat. Each subsequent time the chatter launches Skype, that list of people will pop up, sort of like a phone book. All that is required on the other end of the chatter’s call is a person with a computer, an Internet connection and a Skype application. 18 YOUR LIFE UP NORTH
Above and beyond the computer Now, with the launch of Internetequipped televisions, or “smart televisions,” users can chat using Skype from the comfort of their couch. Adding the extra level of technology does not have to be complicated. “It basically has a single menu for launching the applications that are built into the TV,” said Schreiber. This includes Skype. To access the service, simply launch the menu. “From there, if you can channel up and down and run the volume on your television, you can do this,” he said. If upgrading to a smart television is not under consideration, and if a potential Skyper has a video gamer in the family, users have the option of using an Xbox or the Sony PlayStation to chat. Depending on the system, the Xbox runs between $300 and $400, and the PlayStation costs between $150 and $400. The gaming systems come with the ability to be Internet-enabled, which generally costs approximately $20 a month, and keeping the system updated with firmware sent from its manufacturer will likely add Skype to the machine if the system does not already have the service. If you lack a gamer, the electronics company Logitech and computer giant Apple offer systems that retrofit your existing television with the Internet. The Logitech Revue, which costs between $250 and $300, turns your high definition television into an Internet-enabled TV. To video chat, the Logitech TV camera will run $150. The Internet-equipping Apple TV box costs $99. Compatible cameras cost anywhere between $30 and $50. Both the Revue and the Apple TV
consoles use the user’s existing Internet account. Read each company’s system offerings to ensure your current television is compatible with these devices. One drawback of using video chatting is the potential difficulty of using an unfamiliar system. But don’t be intimidated by adding the Skype service or additional hardware to an upgraded Internet-capable television. “That’s what we’re here for as a local business,” said Schreiber. “We’ll walk them through and give them a setup ... It’s hard for someone who’s not fluent with that kind of technology to grab it and just walk with it.” The payout But is all the potential fuss and bother worth it? “It’s definitely an economical way to stay in touch with friends and family,” said Schreiber. And watching the day-to-day development of your grandchildren or seeing an old friend’s face is something that is difficult to price. GL
Gail (left) and Dick Olmstead, of Lakeland, Fla., chat with their daughter (in lower left screen) in Petoskey on the computer via video chat on Skype.
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GOODlife 19
GOOD IDEA
Next chapter Senior writers group offers social opportunities
Mary Lou Dwan of Petoskey (left) and Barbara Kitscher of Petoskey laugh about Kitscher’s writing response — about her fear of mice — during the senior writing group at the Petoskey Friendship Center in Petoskey.
By Kristin Bates · Photos by Morgan Sherburne
The Petoskey Friendship Cen- from 63 to 80 years of age, partici- out any kind of pressure,” she said. ter offers a variety of programs pating in the group. The group is “Nobody is going to feel intimidatfor area senior citizens. One such open to all area seniors. ed. I don’t check grammar, spellprogram, the Senior Writing “Our intention at the center is ing or punctuation. The whole Group, started this past Septem- to keep seniors active, energized point is to have fun.” ber and is led by Petoskey resident and healthy through many proThe group is given one prompt Barbara Smela. grams and services offered here. at the beginning of class. This “Barbara approached me to see It’s an opportunity for emotional prompt can be on any subject. A if there would be any interest in and social networking with staff recent example of a prompt was a writing group. This group has and other seniors. We try to serve the subject “your mother’s cookbeen functioning independently the whole person, not just physi- ing.” Then, they have 10 minutes ever since,“ said Lindsey Puroll, cally but emotionally as well. Bar- to write whatever comes to mind. the marketing and activities proj- bara has done a wonderful job After the time is up, each person ect director at the center. with this group,” said Puroll. reads what they have written. From 1:30-3 p.m. the first and Smela said she started the “It’s always surprising to hear third Wednesday of each month, group as a way to meet people af- what they have come up with area seniors gather in the library ter moving to the area. and all the different ideas. It can for writing exercises and a chance “The purpose of this group is be true or it can be fiction, or to connect with other writers. to allow people the opportunity both. After this is completed, I There are 10 members, ranging to use their creative urges with- give another prompt. We just had 20 YOUR LIFE UP NORTH
GOOD IDEA
John Burkhard of Boyne Falls reads the results of his writing prompt at the senior writing group at the Petoskey Friendship Center in Petoskey.
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the prompt of the women’s restroom. The stories were really amazing and we will use this one again,” laughed Smela. Boyne Falls resident John Burkhard, who attends with his wife, Linda, said, “Sometimes, this group reminds me of the show ‘The View.’ There are so many different stories and all the differing opinions. It’s very interesting.” The use of prompts may serve as an anchor for a chapter, explained Smela, and several members have started work on their memoirs. Smela is quick to add, though, this isn’t a goal of every member. “Gosh, I didn’t even know I could write. I am just enjoying the exercises and, at this point, I have no intention of writing a memoir. This really is just for fun,” said Petoskey resident Jeanne Andriot. Lonhilt Klose of Brutus said, “I didn’t know what to expect, but this interested me because I too want to write about my life and my life experiences. Some of the prompts we have had really stirred up some memories which will fit into this overall project.” At the end of each meeting, Smela gives a homework writing assignment for the group to complete. This assignment is typically 500 words. Each class begins with participants sharing their written homework. “Because sharing our writing is such a part of our lives, the one rule we have is just like Vegas. Whatever happens in this room, stays in this room. People have to be able to trust each other if they are going to be revealing personal things,” said Smela. Barbara Kitscher of Petoskey said, “For me, this is an avenue to keep the mind really going and exercise, too. Through the writing, as people share, we learn more and more about each other and our experiences. I am enjoying this group thoroughly.” Kitscher has had “I Like My Picture,” a children’s book, published. Retired Ottawa elementary teacher, Nancy Hall, also from Petoskey, hopes to add another book to her accomplishments, too. In 1971, her story, “The Big Enough Helper,” was published as a Little Golden Book. Like Kitscher and Hall, Petoskey resident Mary Lou Dwan would like to publish a book, too. She said, “Initially, I came for instructives on creating a memoir. Since I have come here, I’ve enjoyed Barbara’s expertise in so many different areas. She has had many interesting jobs throughout her life and I like to tap into that.” The Senior Writing Group meets at the Petoskey Friendship Center, which is located at 1322 Anderson Road in Petoskey. For more information on programs and services, call (231) 347-3211 or visit www. emmetcoa.org. GL GOODlife 21
COVER STORY
Plant-based diet for heart health By Maggie Peterson · Photos by G. Randall Goss
About a month had passed since hearing Dr. Caldwell B. Esselstyn Jr. speak, when Jess Miller realized something. The doctor, known for his advocacy of plant-based nutrition to prevent and reverse heart disease, had been speaking to him. Not two years before Esselstyn’s lecture, Miller was taken by ambulance to Northern Michigan Regional Hospital in Petoskey after recognizing the warning signs of a heart attack — slight pressure in the chest, tingling in both arms with more in the left, irregular breathing. His friends and family shared his shock at the news. Miller led an active lifestyle fueled by a Mediterranean diet, was not overweight, had no health issues that could trigger 22 YOUR LIFE UP NORTH
Jess (right) and Pam Miller of Burt Lake prepare a plant based meal at home in their kitchen.
thoughts of being a candidate for results were more shocking than the heart disease. heart attack scare — his left-main At the hospital, the EKGs came artery was 99 percent blocked by out normal, but the cardiologist per- plaque, and 100 percent would have formed a heart cath just in case. The meant death.
The next day, Miller had emergency open-heart double bypass surgery. “Even though I had changed my diet (20 years ago) from a typical Western diet to what’s known as a Mediterranean diet ... I still ended up having to have open-heart bypass surgery,” the 59-year-old Burt Lake resident said. After initially thinking his health was out of his hands, he had a second idea. “I thought there’s something I’m missing here,” he said. He found the path to the missing piece at Esselstyn’s lecture in May 2010 at North Central Michigan College in Petoskey. He and his wife, Pam, had attended at the urging Dr. Charles Huebner, who Miller had consulted about a possible auto-
immune deficiency after his open- tion found ground to grow in Millheart surgery, and nurse practitio- er’s mind. ner Jane Denay, a good friend of the “(Esselstyn) was giving me inforMillers for nearly 30 years. mation that was lifesaving,” he said. Plant-based nutrition is based on And so one day, on the way home, eliminating meat and animal prod- he stopped at the grocery store and ucts from one’s diet — diet mean- bought soy milk instead of skim ing regular nourishment, not a milk. Miller said he figured an imshort-term change to eating. Miller pactful first step would be to eat said the diet mimics veganism, but a plant-based breakfast, using soy instead of being philosophically op- milk instead of cow’s milk to go with posed to animal products, plant- healthy, whole grain cereal and fruit. based eaters are generally doing so While he and Pam didn’t eat much for health reasons and focus also on meat, the gallon of skim milk they low-fat eating. went through every other day was a Miller said he and his wife walked huge source of animal protein. away from the lecture amazed at He had read in Esselstyn’s book, plant-based nutrition but sharing “Prevent and Reverse Heart Disease,” the sentiment that it was too radical about the effects of meat and proda change for their lifestyle. ucts that come from animals on the But after a month, the informa- endothelium.
Jess Miller fills his shopping cart with plenty of fresh produce and plant-based food items. GOODlife 23
LIFESTYLE CHANGE Continued from page 23
The endothelium is the very thin layer of membrane that lines the arteries. The membrane is supposed to be smooth, allowing the free flow of blood and preventing plaque build-up. Esselstyn’s book says that meat, including fish and poultry, and products that come from animals — for example milk, eggs and cheese — causes perforation of endothelium, allowing plaque to build up in the arteries, a contributing cause of heart disease. “That was my reason for not coming home with (cow’s) milk that day,” Miller said. Comfortable with how well breakfast was going — “one-third of the way there” — lunch was the second meal to tackle. Instead of a sandwich with lean turkey and cheese, Miller now opts for a piece of Flatout flatbread spread with spicy-sweet mustard and homemade fat-free hummus, then topped with chopped vegetables, and accompanied with bowl of soup. “Two down, one to go,” Miller said with a laugh. Then it came time for dinner to change. The norm of having meat as a centerpiece of the meal, with vegetables on the side, clearly didn’t fit anymore. “What can you put on center stage that you’re going to want to eat?” Miller recalled thinking. The answer much of the time is whole grain bread, salad and hearty
soup, including corn chowder, split pea without ham, 15 bean soup or leek and potato. There’s also chili, mushroom stroganoff, stir-fried vegetables with sauce and whole wheat pasta, stuffed squash and vegetable curry with soy yogurt. Miller said the entire transition was about a month long. “At the end of a month, I was probably about 90 percent there. The last change I made was taking the cream out of my coffee,” he said, estimating he’s about 99 percent compliant right now, and Pam is around 90 percent. Miller noted it’s a challenge maintaining plant-based nutrition when going to friends’ houses, traveling or going out to eat, and sometimes a compromise needs to be struck. It also strikes a chord with many emotionally. “(It’s said) there are two things you don’t talk about — politics and religion ... I’ve found you also have to be careful talking about food,” he noted. But it’s clear Miller gets excited explaining and advocating for how plant-based nutrition has changed his life. “I feel totally different. I feel like I’m walking on a cloud. I used to walk, now I bounce. ... I’m carrying around 25 pound less; I have a lot more energy. I never feel bloated.” he said. Since the transition, Miller noted he still misses some foods and staying away can be a struggle.
“What’s hard is avoiding the foods I used to love ... The beauty of this way of eating is you get to eat as much as you want, whenever you want,” he said, adding, “I have discovered a wide array of foods that I didn’t even know existed. When you blend all these wonderful natural foods with a variety of herbs and spices the possibilities are endless. There are so many recipes available both in books and online, that we can continue to try new creations every week.” The transformation of Miller’s diet has also resulted in a transformation of his health. He said he is in the process of reversing his heart disease by maintaining LDL cholesterol levels below 70 without the use of a statin. He said his current LDL and HDL cholesterol levels match at 62, with a total cholesterol of 136. Key to Miller’s change was the support of friends and family, especially the companionship of his wife on the journey. “I’m incredibly fortunate that my wife, Pam, was willing to make the change with me. It was for my benefit, but also hers,” he noted, saying that Pam’s father died of a heart attack at 61. “ ... I’m convinced that had I switched to this kind of eating 10 years earlier, I wouldn’t have had to have open-heart surgery.” And what motivates him now is never wanting to go through openheart surgery again. GL
BY THE NUMBERS Jess Miller, 5 feet, 11 inches tall, has seen his health improve since switching to plant-based nutrition, and the numbers back it up. Year Age Total cholesterol LDL HDL Weight Waist size 1990 38 First cholesterol test ever: 290 210 70 185 36 inches 1991 39 After changing to Mediterranean diet: 200 120 70 185 36 inches 2008 56 Just prior to cardiac event: 200 120 70 185 36 inches 2009 57 After open-heart surgery, with statins: 170 100 60 175 35 inches 2011 59 After change to plant-based diet, no statins: 136 62 62 160 32 inches 24 YOUR LIFE UP NORTH
Jess Miller said he and his wife, Pam, have had to completely rethink and relearn how to fix meals since they started subscribing to a plant-based lifestyle. Here are a few of his favorite recipes. Hummus Store-bought hummus is made with huge amounts of oil and tahini, which makes it high in fat and far less healthy. This hummus has no added oil, and tastes great as a spread in vegetable wraps or as dip for vegetables, or on whole grain breads. Ingredients 1 can chick peas, drained and rinsed 1/2 cup roasted red peppers 1 teaspoon cumin 2 garlic cloves, or equivalent garlic powder 1 ounce red wine vinegar (garlic infused) 1 ounce lime juice Preparation
Easy Quick Chili Ingredients 1 28-ounce can diced tomatoes 1 15-ounce can kidney beans 1 15-ounce can corn with juice 1 15-ounce can great northern beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 1 12-ounce can V-8 juice 3 stalks celery, chopped medium 1 sweet onion, chopped medium 1/2 green pepper, chopped fine 2 teaspoons chili powder, or more to taste 3 teaspoons cumin, or more to taste Preparation
Mix ingredients in one big pot. Put all ingredients in food proces- Bring to boil. Let simmer for 15 sor. Blend until smooth. Add more minutes. Add spices during the vinegar and lime juice as needed. last five minutes. If you like your chili like soup, then add more water along with more spice. Serve with whole grain bread for dipping.
Pam (left) and Jess Miller enjoy a tasty meal of vegetable rice cur-
Nutritionally speaking Charlevoix Area Hospital registered dietitian Amanda Evans said most of the people she consults about a vegan diet cite heart health as the impetus for the switch. And looking at saturated fats and cholesterol specifically, there are benefits. Evans said there have been studies showing meat eaters have an average of 10-11 percent of their caloric intake in saturated fat. Those on vegan diets tend to have 5 percent of their caloric intake from saturated fats; the American Heart Association recommends intake at less than 7 percent. When it comes to cholesterol, animal products are the only food source where cholesterol is found. Eliminating or decreasing animal product intake could help to reduce the level of LDL cholesterol — often called the “bad” cholesterol — in the body. Doing research or talking with a registered dietitian is suggested to achieve balance in a vegan diet, Evans said. Vitamin B-12 is the only vitamin completely removed from a vegan diet, as it comes from animal products, Evans noted. The vitamin helps with brain function and metabolic processes, among other things, and a supplement can be taken to reach recommended levels. Many foods are now fortified with the vitamin, as well, Evans said. Calcium and vitamin D, which helps the body absorb calcium, can be two areas of concern for those used to their calcium intake coming from dairy products, Evan noted. Vitamin D can be absorbed through the sun, some foods and through supplements. Leafy greens are an excellent source of calcium, Evans added, as are products fortified with calcium, such as soy milk and some tofu. Those leafy greens are also high in iron, which can be another area of concern for vegans, Evans noted. Other non-animal, iron-rich foods include fortified cereals and oatmeal.
ry with soy yogurt and salad freshly prepared at their home. GOODlife 25
GOOD CENTS
Be prepared Organization is the key at tax time
By Mark Lindsay · Photo by G. Randall Goss
With 2010 behind us and tax tant to see as much information as return,” Bartha noted. preparation time here, many peo- possible and be able to make copThere were several changes to ple are wondering what they’ll be ies of what’s needed. the tax laws for 2010, which your facing with the tax preparer this “Remember to keep records for preparer will be able to help you year. at least five years, especially if you understand. Some of the major “Being organized and well pre- have a lot of deductions on your changes for the 2010 tax year inpared for your meeting will go a returns,” Bartha suggested. clude changes to property tax exlong way with your preparer,” said The IRS will not allow anything emptions, elimination of tax credit Stephen Bartha of Stephen Bartha that can’t be proven should you be for new vehicle purchases and Enrolled Agents in Petoskey, which audited. elimination of the estate tax. Despecializes in resolving matters “Anything you intend to deduct termining how to maximize dewith the Internal Revenue Service later you’ll want to keep good re- ductions within the current year’s for its clients. “You should go into cord of, such as mileage logs and tax law is sometimes difficult withit with the mind-set that you may gas receipts,” he noted. out the assistance of a skilled prebe audited.” Because it is now officially the parer. Bartha suggested clients bring new tax year of 2011, there aren’t “There are several important deas much as possible to their first many things that can be done to ductions not to be missed this year, meeting with a new agent. Estab- change tax liabilities for 2010. such as mileage for charitable dolished clients only have to bring “The focus now ought to be on nations, visits to your investment the previous year’s paperwork, he maximizing your deductions and counselor and for medical reasons,” said, but for new clients it’s impor- not missing opportunities on your Bartha said. “You also want to be 26 YOUR LIFE UP NORTH
Tax accountant Stephen Bartha (left) goes over a form with client Tom Kolinski in Bartha’s Petoskey office.
sure to take advantage of Michi- portion of Social Security. gan’s Making Work Pay deduction “Mistakes like these can raise a and the federal earned income red flag and cause you to be auditcredits.” ed,” Bartha noted. He added it is also important Your preparer should walk you to understand deduction amounts through all of the steps to computmay be higher for people over a ing your income and deductions certain age. Some of the increased thoroughly. allowances for people older than “One of the most common mis50 apply to traditional IRAs, pen- takes people make is missing an opsions, charitable donations and al- portunity for a deduction because lowances for unemployed spouses. they weren’t aware the item was Some of the common mistakes deductible,” Bartha said, adding, made by people over 50 include: “There are also many deductions figuring the tax on mutual fund that change in amount based on dividends and capital gains incor- your age.” rectly, missing 1099 amounts and Adding up receipts and deductincorrectly calculating the taxable ibles prior to the appointment can
amount to hours saved in time and expense. “One of the best money saving tips is to do all your own math,” Bartha noted. “You don’t want to pay your preparers hourly wage for doing math that you could have done prior to your appointment.” The IRS also offers many resources for educating yourself about tax laws on its website, www.irs.gov. There is a complete breakdown of the 2010 tax laws, as well as tips on how different deductions may apply to a return. For phone assistance, call (800) 829-1040 Monday through Friday for live help or use its 24-hour recorded assistance. GL
GOODlife 27
GOOD SAMARITAN
Craig Ladd, 12, of Alanson and YMCA of Northern Michigan director Larry Wood hang out at the YMCA in Petoskey.
Getting involved
YMCA of Northern Michigan focuses on community By Melissa Frugé · Photos by G. Randall Goss
Community commitment with a focus on caring, honesty, respect and responsibility are the core values of YMCA of Northern Michigan. Since 2003, the Petoskey-based YMCA has been striving to provide the people of Charlevoix and Emmet counties with opportunities through quality programs for youth development, healthy living and social responsibilities. There are afterschool programs, athletic events, classes and summer day camps, but no one is ever turned away from an opportunity because they can’t afford to participate. “At least 30 percent of (the kids who come here) receive some kind of financial assistance,” said Larry Wood, executive director for the YMCA of Northern Michigan. “There is nothing exclusive about it. Everyone is welcome.” Wood said the YMCA was start28 YOUR LIFE UP NORTH
ed by a group of residents in the Petoskey area who saw a need for a family focused community organization that provided affordable, fun and accessible programs. Right now, the after-school program at the Y-Center offers tutoring, arts and crafts, and other activities for kids in grades four-12. There are two adult staff members for the after-school program, and Wood said usually there are also several community members available to participate in mentoring the children. He added they’re always looking for more volunteers. “There are all kinds of ways to get involved,” said Wood. He noted they are looking for anyone who has a passion and would like to share their knowledge, especially people who are interested in athletics, crafts or cooking. The amount of time volunteers choose to commit is really left up
to the individual. Wood said if you only have an hour a week to spend mentoring a child after school at the Y-Center that’s OK; they are happy to work with you and your talents. Wood said people who choose to coach will find themselves facing a greater time commitment, maybe a couple of hours a week, and program leaders usually give about four hours a week to their various programs. “Program leaders work with the program directors in coordinating activities at the Y,” explained Wood. “You will be at the class (or activity) once a week plus spend some time during the week preparing for the class. If the class is two hours long you’ll spend about two hours preparing for it.” What you choose to volunteer for is also up to you. If your strengths lie in health and fitness, you could teach an exercise class. Right now
Wood said the YMCA really wants to expand their adult-oriented services and is looking for people who would be interested in helping with the Moms and Tots program, adult fitness or programs geared toward senior citizens. Judy Murphy, community development director for the YMCA, said there are also opportunities for people who want to volunteer a big chunk of their time all at once by helping out at the various fundraisers throughout the year, such as the 3-on-3 basketball tournament this spring, or the pancake breakfast in June. “We are also in need of volunteers for our various committees to help guide the future of the Y,” said Wood. For example, someone with a strong marketing background could help the YMCA spread the word about the organization and its services to people in the area. The vision for the future includes a community center and full-service YMCA with a pool. But right now it is only in the planning stag-
es of developing a full facility and community center. Funding, a suitable space and many other details need to be considered before plans can move forward. “We already see what’s possible,” Wood said. “There has been a great response from the community but for this Y to be a full-service Y, we need to make better use of our existing facility, develop programs for all ages, build local partnerships, and we need to put our faith in practice and dream big. We’re looking forward to doing a lot more.” In an effort to expand their offerings, Wood said the YMCA is planning to partner with the Bay View Association because they share some important values and he feels like the two organizations have a lot to offer one another. By joining forces, the arts and enrichment programs offered by the Bay View Association will be experienced by many people who may not otherwise have had the chance. “We want to reach kids that haven’t been reached before,” said Wood. “It makes sense for (the
YMCA and Bay View Association) to work together.” A number of fundraisers are hosted throughout the year benefiting the YMCA of Northern Michigan. This spring will see the return of the 3-on-3 basketball tournament, which Wood said is always hugely popular. The Petoskey-Bay View Country Club also hosts events such as a spaghetti dinner in the spring and Magic Monday in the fall. Magic Monday is, according to Wood, the biggest fundraiser of the year and includes a silent auction. “Right now we’re working to build more value into our Y membership,” said Wood. “ ... We would love it if you called. Or better yet stop by so we can get to know you, show you what we’re doing, what we’re about.” The YMCA of Northern Michigan is located at 622 Howard St. in Petoskey. If you are interested in getting involved with the YMCA of Northern Michigan, or for membership and program fee information, call (231) 348-8393. GL
YMCA of Northern Michigan director Larry Wood (left) shoots a round of pool with Craig Ladd, 12, of Alanson.
GOODlife 29
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