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R 2 | Maximum Living | July/August 2014
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LIVING INSIDE THIS ISSUE Baker retires after 40 years at MCL..................................... 4 Retirement is a big financial decision ................................ 7 Expert: Plan for retirement earlier ..................................... 8 Stay busy during retirement................................................. 9 Stay open to new options for retirement work................ 10 6 good habits to enrich your life........................................ 12 Can’t leaf the trees alone ................................................... 14 Take a sweet summer road trip to Hagerstown ................15 Phyllo stands in for crust in healthy cherry pie.................. 16 Fire up the grill for a peachy dessert .................................. 17 Events calendar .................................................................. 18 Local author, designer, landmark in new book................. 20 Your health loses if you fail to snooze ................................ 21 Use temporary credit card for online purchases ............... 22
Palladium-Item Media Group EDITORIAL Brian Guth, Content Editor (765) 973-4489, bguth@pal-item.com Millicent Martin Emery, Special Content Editor (765) 973-4468, mmartin@pal-item.com Joshua Smith, Photographer (765) 973-4487, jossmith@pal-item.com
ADVERTISING Sharon Brandley, Advertising Manager (765) 973-4442, sbrandle@richmond.gannett.com
CONTACT US EDITORIAL: For comments about editorial content or suggestions for the next issue, contact Millicent Martin Emery at (765) 973-4468. ADVERTISING: To advertise, contact Sharon Brandley at (765) 973-4442. SUBSCRIPTION: To request additional copies of the magazine, contact Heidi Lipscomb at Heidi.Lipscomb@indystar.com or (765) 962-1575 Š 2014 Maximum Living This lifestyles magazine is a product of the Palladium-Item Media Group. These materials are the sole and exclusive property of the Palladium-Item Media Group and are not to be used without written permission.
July/August 2014 | Maximum Living | 3
DING! THIS CAREER IS DONE
THIS CAREER IS DONE
Linda Dishman prepares pie crusts at MCL Restaurant & Bakery before her retirement. She retired in June after working 40 years at the restaurant. Dishman baked pies, rolls and other items there for about 35 years. JOSHUA SMITH
Baker retires after 40 years at MCL
R
By Millicent Martin Emery Maximum Living
etirement sounds like a sweet reward for Linda Dishman after many years of baking treats for customers at a local restaurant. She WON’T miss her 3 a.m. alarm clock. “It gets you going to bed really early,” she says.
4 | Maximum Living | July/August 2014
And she looks forward to being able to stay up late enough to keep up with the interests of her busy grandchildren. “Especially if they have any school activities at night, that leaves Grandma out,” Dishman said. Now, Grandma can focus on making birthday cakes and other treats for her own family at her leisure, in much smaller quantities.
Dishman can quickly rattle off the many flavors of pies, rolls, cakes and other products she has made daily at MCL Restaurant & Bakery, starting at 5 a.m. She is noted for the quality of her products by her manager as well as her dedication to her job. In this era of job-hopping and moving around the country, Dishman is being recognized for staying 40 years with the same employer in the same location. During that time, she’s put many miles on her vehicle and spent lots of gas money. For 22 of her 40 years at MCL, Dishman has commuted from her home in Somerville, Ohio, to the restaurant adjacent Richmond Square Mall. Somerville is east of Hueston Woods State Park and south of Camden. Her drive has been about 40 minutes each way — in good weather. At the end of June, Dishman hung up her rolling pin and said goodbye to her MCL colleagues, although a gathering is being planned at the restaurant in her honor, likely at the end of July. She has adapted to many changes over the years at the restaurant. Her own career at MCL started because of a sudden employment change she had to make. Dishman grew up in the Richmond area, and had been a grill cook for about three years at Richmond’s Greek restaurant, Connie’s House of Marker, that was located on North E Street. Dishman worked alongside her mother, who was the cook at Connie’s. However, when Connie’s had a fire, Dishman became unemployed. With two children to raise — sons Travis and Brian Day — she couldn’t wait any longer for Connie’s to reopen. So she responded to MCL’s help-wanted ad in the newspaper and was hired. It was 1974. That first role at MCL was a night meat cook. She moved from meats to vegetables, working in the kitchen area for about five years, with some salads thrown in. However, she started working in the bakery around 1980 and found her niche. In the mornings, she made pies and rolls, and in the afternoon, she often would roll out dough and get fruit pies prepped so they could get baked the next day. After preparing so much food, Dishman also had to be conscientious about checking the desserts’ temperatures to make sure they were staying in the safe range on the cafeteria line. “It’s almost a relief when it’s time to turn that over to the line girls and they have to keep doing it,” Dishman said. After so many years of knowing her products, Dishman still occasionally will face a cooking challenge. When asked for a humorous work story, she admitted she recently had put in an extra gallon of water as she was making a batch of rolls. She caught the mistake in time to add more of the other ingredients to make another 11 dozen at the same time. However, because it was a hot day, the dough kept expanding, making the process
Fruit pies, including blueberry, were on Dishman’s daily baking schedule at MCL. JOSHUA SMITH
BAKING AT A GLANCE On a typical day at MCL Restaurant & Bakery, Linda Dishman estimated she would usually make about eight fruit pies; a total of 12 pies with flavors ranging from pecan to custard to pumpkin; eight meringue pies; 12 dozen rolls (which could double if there was a catering job); three cakes; and a flat of strawberry shortcake. Some days she’d make about 24 trays of noodles, with each tray being five pounds, to last about 2 1⁄2 weeks. Biscuits are occasionally needed for breakfast catering. White and wheat bread is also made locally. Dishman says her favorite bakery items to eat at MCL are the German chocolate cake and the Vanilla Royale pie (vanilla base with chocolate icing) that makes an occasional appearance. The menu rotates daily, but Dishman has made cherry, blueberry, pumpkin, pecan, sugar cream, lemon, coconut cream, butterscotch and chocolate pies, plus bread puddings or crisps, cornbread, custard cups, brownies, banana bread, pound cake, cookies and muffins. White, wheat and cinnamon rolls are on the menu every day. Cake flavors include chocolate, lemon, pumpkin, and carrot. Only one pie filling and one glaze are delivered to MCL — all others are made from scratch in Richmond.
Strawberry shortcake
Meringue pies
July/August 2014 | Maximum Living | 5
“Even after 40 years, she cared about even more challenging. “I had to get it in the walk-in before the what her product looked like,� Anderson blob took over because of the heat and husaid. “Everything she served had her midity,� she laughed. “When working with signature on there.� the yeast, it doesn’t wait around on you.� He said Dishman would consistently Then, after all that cooking on a deadline, check the line featuring her baked goods, Dishman faces her daily trip back to Ohio. and if something didn’t look 100 percent, “I’m normally not too interested in cookshe would pull it. ing when I get home,� Dishman admitted. “Her (cooking) area is immaculate,� Dishman is most looking forward to Anderson said. “She’s so conscientious. Linda Dishman rolls dough spending more time with her husband of 22 What her area looks like is what her food at MCL Restaurant & years, Harold Dishman, and their families. looks like.� Bakery. She has retired Harold retired after years of driving big Anderson noted a cafeteria faces addiafter 40 years at the trucks that haul scrap steel for AK Steel’s tional challenges in pleasing customers, so cafeteria. JOSHUA SMITH subcontractors in Middletown, Ohio. Dishman’s attention to detail is even more Cooking for the Dishmans’ family gatherimportant than at other restaurants. ings can be quite a job in itself. Harold brought four chil“Here, it’s a little different because we sell with our dren to their marriage, so between them, the Dishmans eyes as much as taste and service,� he said. “It’s very have nine grandchildren. Holiday meals such as Thanksimportant that everything is appealing to the eye and the giving usually end up with 20 to 25 people at the table. product looks good.� Dishman said she enjoys making birthday cakes for He said Dishman has been able to adjust to last-minute her two grandchildren each year, and is looking forward event preparation, extra pies and cakes at the holidays, to surprising her granddaughter with a rainbow cake that turnover in managers and assistant managers and many has a different color for each layer. “I’m going to attempt other changes over the years, yet has always had MCL’s that one,� she said. best interest at heart. Incredible attention to detail in her work has always Anderson said he and Dishman understood each othbeen one of Dishman’s strengths, said general manager er’s personalities. Dishman wasn’t shy about expressing Bob Anderson, who’s been at the Richmond eatery for her opinions. “You give them the little space they need, let seven years, and an MCL employee for more than 30. them do their thing and the result is awesome,� he said.
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6 | Maximum Living | July/August 2014
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RETIREMENT IS A
BIG DECISION
I
f you believe in going all the way or not going at all, there’s a day to celebrate your extreme ways. July 26 is All or Nothing Day. Not a day for the undecided, All or Nothing Day is dedicated to the idea of making decisions and plunging in. Whether it’s overcoming an agonizing fear, trying something you’ve always wanted to try, or making a big decision and seeing it through, All or Nothing Day is your chance to make it happen. All or Nothing Day is a great day to think about your retirement—whether it’s right in front of you or looming on the horizon. When is the right time for you to retire? Choosing when to retire is an important decision, but it’s also a personal choice and TERESA one you should carefully consider. There is BRACK no one-size-fits-all answer. Social Security offers a list of factors to consider in the publication, When to Start Receiving Retirement Benefits, available at www.socialsecurity.gov/ pubs. If you’re a young or middle-aged worker, you still have time to ponder that decision. But don’t wait to begin saving for your retirement. Start saving now and go in all the way. The more you save, the more comfortable your retirement can be. And remember, Social Security retirement benefits were not intended to be your sole source of retirement income. Planning early will make for a comfortable retirement. Social Security provides two top-rated online tools to help you plan for your retirement. First is the Retirement Estimator, which gives you immediate and personalized retirement benefit estimates. The Retirement Estimator is convenient and secure, and lets you create “what if” scenarios. For instance, you can change your “stop work” dates or expected future earnings to create and compare different retirement options. If you have a few minutes, you have time to check it out at www.socialsecurity.gov/estimator. Another great tool is your own My Social Security account. Here you can get instant estimates of your future benefits and verify that your earnings history is correct
with your own, free My Social Security account. Visit www.socialsecurity.gov/myaccount and join the millions of people who have already created their accounts to help plan for retirement. You can get Social Security retirement benefits as early as age 62, but if you retire before your full retirement age (currently age 66, but gradually increasing to age 67), your benefits will be reduced, based on your age. If you retire at age 62, your benefit would be about 25 percent lower than what it would be if you waited until you reach full retirement age. Find out your full retirement age by using our Retirement Age Calculator at www.socialsecurity.gov/pubs/ ageincrease.htm. You may choose to keep working even beyond your full retirement age. If you do, you can increase your future Social Security benefits — up until age 70. There is one more way that choosing to keep working can increase your benefits. If you receive benefits, and if your latest year of earnings turns out to be one of your highest years, we refigure your benefit and pay you any increase due. For example, in December 2014, you should get an increase for your 2013 earnings if those earnings raised your benefit. The increase would be retroactive to January 2014. Applying for Social Security retirement doesn’t have to be an “all or nothing” decision. Whether you want to retire at age 62, your full retirement age, or even later, you can apply when you feel like it. When you’re ready to take that plunge, you can apply online for retirement benefits at www.socialsecurity.gov. Teresa Brack is Social Security manager in Richmond.
July/August 2014 | Maximum Living | 7
THERE ARE A FEW THINGS YOU SHOULD KNOW TO BE
ABLE TO RETIRE
GETTY IMAGES/ISTOCKPHOTO
Surveys and polls continually give us the depressing news that Americans are not financially prepared to retire.
EXPERT SAYS PEOPLE WAIT TOO LONG TO BEGIN PLANNING By Rodney Brooks
I
Gannett
f you’re planning to retire soon, what should you be doing right now? If you haven’t quite figured that out, we can help. It will certainly be challenging for many. Surveys and polls continually give us the depressing news that Americans are not financially prepared to retire. But many of us don’t really have the option of delaying retirement. “We believe that there will be a significant shortfall in terms of providing health care and retirement benefits to baby boomers who have not saved and will have a longer
8 | Maximum Living | July/August 2014
retirement than previous generations,” said Ron Weiner, president of RDM Financial Group in Westport, Conn. “That could cause a significant increase in terms of taxation for those individuals who have actually saved for the future.” Adds Mark Fried, president of TFG Wealth Management in Newton, Pa.: “People spend more time worrying about their vacation this year than if they are going to be successful in retirement and how they are going to get there. It is when it’s almost in front of them that people begin to focus on it.” Here are a few things you need to do or think about now to prepare for that impending retirement. » Write down your income and expenses. The tricky
part for most people, planners say, is getting used to the fact that a steady paycheck is not coming in. Andrew Rafal, founding partner of Strategy Financial Group in Phoenix, said it is time now to sit down and write an income plan with a trusted professional. Most retirement advice focuses on building up a big pile of money, said James Nichols, head of advice strategy for ING Retirement Solutions. “But the reality is, when you’re moving into retirement, a big pile of money doesn’t do you much good unless you know how to turn that into income.” Tom Karsten of Karsten Advisors in Fort Worth suggests his clients try a test if they think they’ll be living on less income in retirement. “If it is a scenario where you will not be able to maintain that income, and you need to retire anyway, I usually suggest trying to go through two or three months living on that amount,” he said. “If your take-home is $6,000 a month and when you retire, you have to live on $5,000, spend the next three months spending $5,000. See if you can really do that.” » Don’t underestimate the importance of taxes. “Your two biggest expenses in retirement are taxes and health care,” Fried said. He said a strategy to reduce taxes should be in your financial plan, including converting retirement accounts to Roth IRAs, which are tax-free on withdrawal. To reduce the tax burden, don’t convert it all at once. Spread it over five years, he said. Weiner, meanwhile, said people often forget about property taxes. Sometimes they need to relocate to a city or state with lower taxes. » Consider health care costs. “If you are retiring prior to age 65 and not having access to Medicare, look at your insurance options, either through (your) employer or ... a private policy,” Karsten said. If you are married and your spouse doesn’t work, make sure they are covered, as well, he said. » Know the intricacies of Social Security. “How should you take it, when you should take it. You’re retiring this year. The challenge with Social Security is, it is an art, not a science,” Fried said. “Too often, people are plugging in their Social Security information and getting a strategy that will maximize Social Security. That maximization may not translate into a better lifestyle.” “If they make the wrong choice there, they can miss out on hundreds of thousands of dollars,” Rafal said. » Consider reducing debt. “You want to look at any debt obligations you have,” Karsten said. “If you have mortgage and auto payments, look at your payment. Even today, I have clients paying 6 percent or 6.5 percent on their mortgages who should be paying lower rates.” They should refinance, or, if they have the available cash, pay down their debt, Karsten said. » Make sure you have the right financial adviser for retirement. “You are shifting from accumulation of assets to spending,” Fried said. “Your adviser who helped you accumulate may not be the right one. When you are in your mid-50s, early 60s, it’s time for a serious evaluation of the abilities of advisers.”
STAY BUSY DURING
RETIREMENT
A
rea retirees have many activities from which to choose. For instance, Richmond Senior Community Center offers a variety of programming for those 50 and older and their spouses. “People are shocked” about the range of programs available, said Leslie Hall, the center’s director. “We’ve been here 41 years in July and people come and say they didn’t know we had such a thing. Then people join and they are here every day.” Hours are 7:30 a.m. to 4 p.m. weekdays, plus evening hours on Tuesdays from 6 to 8:30 p.m. until mid-December. The center is at 1600 S. Second St. Membership to the center is $10 per year and includes everything from access to its fitness room to morning and afternoon exercise classes. Chair volleyball and indoor and outdoor pickleball games have become popular. Guests will find groups visiting over card games such as euchre, canasta, pinochle and bridge; rehearsing line dances; attending arts and crafts programs such as ceramics; and trying their hand at bingo and pool. More women are participating in the pool games these days. “They laugh all day long,” Hall said of some participants. “It’s a shame they don’t enjoy themselves.” Quite a few participants of the fitness classes have been urged to attend by their doctors, and Hall says many of the chair volleyball players have improved their hand-eye coordination as they try to hit a plastic beach ball. It’s soft, so no one gets hurt. Other health programs include monthly blood sugar and blood pressure testing by Ivy Tech and Indiana University East nursing students, and a health fair is offered in the fall. For more information, call (765) 983-7300 or look for the senior center on Facebook. In addition, Senior Opportunities Services helps connect seniors with job opportunities. Some services they offer are companion sitting, housekeeping, handyman/carpenter/plumbing, painting, yard work, cooking and grocery shopping. SOS also offers a craft shop where seniors can consign their items. For more information about those opportunities or services, call (765) 962-1010 or visit the office at 401 S. Fourth St. between 9 a.m. to 2 p.m. Tuesdays through Fridays.
July/August 2014 | Maximum Living | 9
STAY OPEN TO NEW
OPTIONS
FOR RETIREMENT WORK
STEPHEN MATUREN/GANNETT
After a career in marketing, Bobb Prest, 56, decided he wanted to be a personal trainer because “I want to help people. I want to give back.” A new survey would classify him as a caring contributor retiree.
NEARLY HALF ARE BACK ON THE JOB OR PLAN TO BE, SURVEY SAYS By Nanci Hellmich
I
Gannett
f you want a job in retirement, especially one you’re passionate about, then working retirees suggest trying something new — and being willing to earn less to do something you enjoy, a recent survey showed. Almost half (47 percent) of current retirees either are working, have worked or plan to work in retirement, according to the survey sponsored by Bank of America Merrill Lynch in partnership with Age Wave, a research think tank on aging issues. “Unless you are Bill Gates, most of us could benefit financially from some additional time working,” says Ken Dychtwald, CEO of Age Wave. About 58 percent of working retirees say retirement was an opportunity to transition to a different type of
10 | Maximum Living | July/August 2014
work. Among the top reasons for changing careers: a more flexible schedule; to have more fun and less stress; to experience and learn new things; to pursue a passion or interest. Of the 42 percent who stayed in the same line of work, most say they did so because they’re good at what they do and about half say it is because their job allows them to have good work-life balance. The survey identifies four distinct types of working retirees, each with different reasons for staying employed, including: Caring contributors (33 percent): These retirees want to give back to their communities or other worthwhile causes. Many work for nonprofits; some are unpaid volunteers. They tend to be highly satisfied with their work. Giving back is more important than the “size of their office and paycheck,” says Ken Dychtwald, CEO of Age Wave.
Earnest earners (28 percent): Folks in this category need the income from working to pay their bills. They have many frustrations and regrets about working at this time of their life. Only 43 percent are satisfied with work; three out of 10 don’t feel motivated anymore. Life balancers (24 percent): These retirees primarily want to keep working for workplace friendships and social connections, but many also need the money. They often seek work that is fun and not stressful; frequently work part time. “These folks are primary motivated by the social stimulation,” Dychtwald says. Driven achievers (15 percent): They feel they are at the top of their game. Some have “retire-preneurship,” that is to own their own business or to be self-employed. “This segment loves to achieve,” he says. “We wouldn’t think of telling Bruce Springsteen that he should stop playing music because he’s 64 ... or telling
Warren Buffett that he’s too old to be investing at age 83.” The survey polled more than 7,000 respondents ages 25 and older, including pre-retirees, working retirees and non-working retirees.
OTHER FINDINGS » 62 percent continued to work to stay mentally active; 46 percent, to stay physically active; 42 percent, social connections; 36 percent, sense of identity and selfworth; 31 percent, make money. » 44 percent say the biggest challenge of re-entering the workforce is their skills slipped; 43 percent say employers believe people returning to work should accept a lower role or pay; 42 percent say they lost touch with changes in business.
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July/August 2014 | Maximum Living | 11
6
GOOD HABITS
TO ENRICH YOUR LIFE
H
abits can be healthy, or habits can be harmful. They can be hard to break and hard to make. They can be difficult to clarify and even more challenging to keep. Habits are the daily attitudes or actions we choose that have the power to greatly enrich our lives. Here are six good habits to choose from that will not only enhance your health, your relationships and your happiness, but also control stress.
Tell the truth
SUSAN GILLPATRICK
Begin by telling the truth to yourself. What negative or difficult aspect of your relationships, your work, your health or your life have you managed to sweep under the rug? What have you become so comfortable with denying?
12 | Maximum Living | July/August 2014
We tend to hope and pray something we perceive as unmanageable will go away if we simply ignore it. The problem isn’t there if we don’t think about it, right? Wrong. Denial only delays a solution. Tell yourself the truth about what is not working in your life. Admitting that change is needed and necessary is the beginning of a newfound solution and success in your life. You will move toward success and be amazed at how much time was wasted by not facing the truth.
Be proactive Being proactive is an underutilized position of personal power. Reactive people sit and wait to see what life hands them and then choose to complain about it. Making proactive decisions puts you in the driver’s seat. You can’t control the traffic or the weather when driving your car, but you can make many decisions that can move you beyond your house and to exciting places.
Just as there are sometimes hazards on the highway, there are dangers and scary situations and circumstances in our lives. We can often feel as if we are always behind and never able to catch up or catch our breath. What can you be proactive about now that will reduce stress in your life? What can you schedule, arrange or change that will steer you in a positive direction? Being proactive is important in preventing a number of problems — including problems regarding your health, your wellness and your happiness.
Finish what you start Sometimes we can be very creative in beginning new plans or projects, while finishing them is a different story. We tend to have a great start but a sad finish, or no finish at all. What is more irritating than a half-complete home remodeling project? Perhaps the project leader just got lazy or disinterested in finishing the task and you have to live in the middle of the mess. Doing something only halfway is a harmful habit that can affect more than just the person with the habit. Following through with what we say we will do demonstrates our integrity and our responsibility to our word. Unbroken promises have the potential to damage any relationship. Our word should not just be wishful; our word should be a commitment to ourselves and to others.
Be grateful While there is much going on in the world to gripe about, focusing on things to be grateful for is a habit that will greatly enrich your life. When someone asks, “How are you?”, do you immediately think of the aches, pains and problems you have? Or, do you share the joys and fortunes in your life? Being grateful means more than just feeling and saying you are “too blessed to be stressed.” You must live gratefully too! You must demonstrate it in your words, your smile, your attitude and your openness. Don’t become caught up and consumed in trials and troubles you might have but instead, be guided by the goodness in your life. Be grateful and be conscious to make the moments of your life meaningful!
inspire others. To learn about something that interests us is a challenge that allows us to grow in many ways. It pulls us forward and can motivate us to be with others while encouraging our self worth and self-esteem. Learning adds life to our living! What skill, hobby, family member or work task can you learn more about today?
Always have a “Plan B” Having a Plan B demonstrates acceptance to change and adversity. It is being flexible and not rigid. Sometimes our ideal solutions simply don’t work out. When our “A” plans do work, it is like icing on the cake. But being aware of and open to other ideas and options is a helpful habit to cultivate for any area of our lives. It also demonstrates an attitude and ability of ease, not anxiety. When we feel we are able to cruise through change and obstacles that will certainly come our way, we alleviate much stress and are also more enjoyable to be around. Do work toward your ideal plans and solutions, but also be ready for an acceptable Plan B solution. It might even be better than your initial idea! Susan Gillpatrick, M.Ed., LPC, CTS, is a crisis specialist for Centerstone. She may be reached at susan.gillpatrick@centerstone.org. Centerstone, a not-for-profit provider of community-based behavioral healthcare, provides a range of programs and services for children, adolescents, adults, seniors and families living with mental health or addiction disorders. If you or someone you know needs help, contact Centerstone at (800) 344-8802.
Keep learning Learning is not just for students. Learning is a lifelong project that strengthens more than our brains. It enhances our minds, our health and our outlook for the future. Learning is exciting. It stretches our capabilities and equips us to lead and
July/August 2014 | Maximum Living | 13
CAN’T LEAF THE TREES ALONE O n the eve of our daughters’ weddings, I gave both of them what I considered to be excellent marital advice: Never leave your husband unsupervised with pruning
shears. If only I had heeded my own caution. I recently let my guard down. Thirty-some years of marriage can do that to a woman. Now, as a result, the only thing that has been harder on our trees and shrubs than this past brutal winter has been the husLORI band. BORGMAN Give a man pruning shears, a telescopic extension and electric trimmers and he will give new meaning to the term armed and dangerous. Chomping at the bit, the husband pronounced the crab apple tree dead earlier this year. “Why do you think it is dead?” I asked. “Look at it; there’s not a leaf on it.” “There’s not a leaf on anything. It’s March,” I said. “It looked sick last fall and with this bitter winter we had, I’m convinced it’s dead.” The truth is he’s never liked the crab apple. Sure, it has beautiful blooms in the spring, but then it gets a fungus, the leaves curl, it drops those little apples that ferment on the driveway and make the bees drunk. Once your bees are buzzed it pretty well puts an end to outdoor activities.
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Each passing week he pronounced the tree dead. Eventually I began to believe him. Though he agreed it would be a regrettable loss, there was a twinkle in his eye. He armed himself a couple of weeks ago and began trimming. A branch here, a branch there, a small limb, then a larger limb. I watched and then decided to check the wood on some of the branches closer to the trunk. I broke one off and saw green. The crab apple was not dead, it just hadn’t had time to leaf out. The tree was now lopsided, but it was not dead. I would have told him so, but he had moved on to a maple. Once the man starts, he can’t stop. One trim leads to another. He was giving the maple what could only be described as a haircut that was high and tight. “Please, stop!” I called. “It’s a maple, not a Marine!” He smiled and nodded, but he couldn’t hear because he had revved up the hedge trimmers and was preparing to “touch up” a line of shrubs. Zip, zip, zip. Zip, zip, zip. “What do you think?” he shouts. “It’s supposed to be a privacy hedge; now all that will be private are our ankles.” He revved the trimmers again. “Stop!” I called. “Come back!” “Why?” he shouts. “You’re in the neighbor’s yard.” Lori Borgman is the author of “My Memory is Shot, All I Retain Now is Water.” Contact her at lori@loriborgman.com
TAKE A SWEET SUMMER ROAD TRIP TO HAGERSTOWN
E
ven if you’re trying to get in better shape this summer like I am, don’t deprive yourself of some of the area’s tasty goodies. Moderation is key. The Whitewater Valley offers many wonderful independent bakeries and candy stores that have delighted area residents for generations, and I hope we can keep them in business with a little support. You can buy individual pieces of some flavorful treats to keep both your waist and your wallet in check. (Premium handmade chocolates are $20-plus per pound). While on a recent visit to Hagerstown, my husband and I decided impulsively to stop in to the pink-and-white Abbott’s COLUMN BY Candy Shop. MILLIE My husband and I have been trying to MARTIN eat a little less junk food and walk more EMERY this summer. But it was a special day — we sometimes enjoy a special treat on the 20th of each month to mark the day we started dating — so I knew we’d take home something to savor. We certainly did that. First-time visitors to the shop are greeted with a caramel sample. The caramels have been made in the town since 1890 and are one of the store’s best-known products. They get shipped all around the nation. That caramel sample ramps up your tastebuds as you browse the artistically created chocolates in a variety of shapes and sizes. You’ll discover small chocolates in a variety of shapes, including the state of Indiana or Ohio, or chocolate-cov-
IF YOU GO » What: Abbott’s Candy Shop » Where: 48 E. Walnut St., Hagerstown, Ind. » Indianapolis location: Abbott’s Also Candy Shop, 3744 E. 82nd St., Indianapolis. » Info: (765) 489-4442, (877) 801-1200, abbottscandy@abbottscandy.com or www.abbottsalso.com.
ered pretzels, merged in with a variety of gifts and collectible items. Forty-nine flavors of fine chocolates, ranging from flavored fruity creams to a variety of nuts, are available. After quite a bit of browsing, we carefully selected a few individual chocolates to take home that were boxed for our journey in a pretty paper bag. My personal favorite of this sampling was the lemonfilled chocolate, although the cherry, caramel and raspberry varieties were excellent as well. (In case you’re wondering, we were good and spaced them over several days to extend the enjoyment). For those with dietary concerns, sugar-free and nosugar-added chocolates are also offered. Abbott’s doesn’t just carry caramel and chocolate. Peanut brittle and tubs of fudge are offered, as well as candy sticks and salt water taffy. Depending on what day you go, you might get to watch the candy being made. Scheduled group tours are always welcome, Abbott’s staff says.
The inside of Abbott's Candy Shop in Hagerstown. JOSHUA SMITH / PALLADIUM-ITEM FILE
July/August 2014 | Maximum Living | 15
MINI CHERRY PHYLLO PIE Start to finish: 45 minutes Servings: 8
FOR THE FILLING 1 pound sweet cherries, pitted 1/4 cup sugar 1 teaspoon lemon zest 1 tablespoon lemon juice 2 tablespoons cornstarch 1 ⁄4 cup water
Phyllo dough replaces the crust for a healthier version of cherry pie. AP
PHYLLO STANDS IN FOR CRUST IN
HEALTHY CHERRY PIE By Sara Moulton Associated Press
I felt slightly virtuous when I discovered recently that cherries are a healthy ingredient, rich in vitamins, minerals and fiber. But then there are those darn pits. Sweet or sour, you have to pit cherries. However, you have to pit more of the sour ones to fill up a pie because they’re smaller than the sweet variety. On my own now, developing recipes for home cooks, I reach for the sweet cherries, adding lemon juice and lemon rind to tart up their flavor. There are of course plenty of kitchen gizmos for making easy work of pitting lots of cherries. I’m partial to the kind that does double duty as an olive pitter. If you don’t own one of these little wonders, the best method is to whack the whole cherry with the side of a chef’s knife, after which the pit slides right out. You’ve seen chefs on TV perform a similar operation with garlic. They whack the whole clove, then easily pull off the peel. It beats using a paring knife and ending up with all that cherry flesh under your fingernails. I thicken the filling with cornstarch rather than flour because I prefer the former’s translucence to the latter’s muddiness. The only trouble with cornstarch is that it breaks down and thins out if you boil it for too long, so you’ve got to keep an eye on the cooking time. Also, if you end up using frozen cherries, which tend to be watery, you’ll probably need to increase the thickener.
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FOR THE PHYLLO SHELLS ⁄4 cup plus 2 tablespoons slivered or sliced almonds 2 tablespoons sugar 1 teaspoon cinnamon 8 sheets phyllo dough 3 tablespoons unsalted butter, melted Cooking spray 8 small scoops frozen yogurt (optional) 1
Heat the oven to 350 F. In a medium saucepan over medium-high, combine the cherries, sugar, lemon zest and juice. Bring the mixture to a boil and simmer gently for 5 minutes. In a small bowl whisk together the cornstarch and water. Add the cornstarch mixture to the cherries in a stream, whisking constantly. Return the mixture to a boil, then remove from the heat. Let the filling cool to room temperature. Meanwhile, in a spice grinder, small blender or the small bowl of a food processor, pulse the almonds with the sugar and cinnamon until finely chopped but not pulverized. Transfer to a small bowl. Fold the stack of phyllo sheets in half, then fold it in half again and trim off the edges (reserving the trimmings), to produce a stack of 32 squares, each 41⁄2-inches across. Lay one phyllo square on a work surface, then use a pastry brush to lightly dab the square with a little of the melted butter. Sprinkle a teaspoon of the almond mixture on top, then set a second square over it. Brush the second square with a little more butter and sprinkle with another teaspoon of almond sugar. Set a third square on top of the second at a 45 degree angle, forming an 8-pointed star. Top with one last square, brushing it lightly with butter. Drape the stack of phyllo over one cup of an overturned muffin pan. Mist the stack with cooking spray. Repeat this layering process to form another 7 stacks, also setting them over the muffin cups. Reserve a little of the almond mixture and butter. Lay the phyllo trimmings flat and brush them with the remaining butter. Sprinkle them with the remaining almond mixture, then transfer them to a small baking pan. Bake the phyllo shells and the scraps on the oven’s middle shelf until golden brown, about 6 minutes. Remove from the oven and let cool. To serve, spoon the cherry filling into the shells, then top with the crispy scraps and the frozen yogurt, if using. Nutrition information per serving: 190 calories; 70 calories from fat (37 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 29 g carbohydrate; 2 g fiber; 13 g sugar; 3 g protein; 95 mg sodium.
Grilled peaches, berries and cream is a grilled dessert that is simple and takes just minutes to cook and assemble. AP
FIRE UP THE GRILL FOR A
PEACHY DESSERT By Alison Ladman Associated Press
Grilled peaches, berries and cream take just minutes to make and are a sweet treat for your summer meal. AP
It’s summer and the grill is roaring for all those burgers and hot dogs your crowd is hankering for. But there’s no need to step away from the flames for the meal’s sweet finish. We came up with an easy grilled dessert that is simple and takes just minutes to cook and assemble. Inspired by peach melba, we tossed halved fresh peaches on the grill and gave them a delicious sear, which caramelizes the fruit’s natural sugars. We then top the grilled peaches with a rich whipped yogurt cream and fresh raspberries. Refreshing, sweet and deliciously festive.
GRILLED PEACHES, BERRIES AND CREAM Start to finish: 20 minutes Servings: 8 1 cup heavy cream 2 tablespoons packed brown sugar, divided 6 ounces vanilla Greek yogurt 4 peaches, halved and pitted 1 pint raspberries 2 tablespoons lime juice Heat the grill to medium. In a large bowl, use an electric mixer to whip the cream and 1 tablespoon of the brown sugar until it holds medium peaks, about 2 to 4 minutes. Gently fold in the yogurt, then set aside. Using a vegetable oil-soaked paper towel held with tongs, oil the grill grates. Grill the peaches, cut sides down, for 3 to 4 minutes, or until charred and tender. While the peaches grill, in a small bowl stir together the raspberries, lime juice and remaining 1 tablespoon of brown sugar. Arrange each peach half on a serving plate. Top each with a spoonful of the berries and a dollop of the yogurt cream. Nutrition information per serving: 150 calories; 100 calories from fat (67 percent of total calories); 11 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 10 g carbohydrate; 2 g fiber; 7 g sugar; 2 g protein; 15 mg sodium.
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CALENDAR OF EVENTS Arts, crafts and hands-on workshops » Richmond’s Own Society of Embroiders, 9:30 a.m.-2 p.m., July 29, Richmond Senior Community Center, 1600 S. Second St., Richmond. Projects and lessons on various types of needlework are given. Needleworkers of all skill levels are welcome. Bring a sack lunch. On the second Monday of the month, a stitch-in takes place at a ROSE member’s home or the senior center from 10 a.m. to 2 p.m. Bring a sack lunch. (765) 983-7300 » Art Guild, 6 p.m., Aug. 5, Visual Art Center of Preble County, 601 Hillcrest Drive, Eaton, Ohio. Meets the first Tuesday each month. Bring works in progress, finished works, or blank canvases and materials. Swap ideas. $5 for non-members. First meeting free. (937) 456-3999 or www.takepartinart.net » Homespun Programs, Aug. 20, alternative energy; Sept. 17, cooking with Jen Ferrell; Oct. 15, building blocks of biodiesel; Nov. 19, smart shopping; Dec. 19, conserving home energy. Offered by Cope Environmental Center. Locations vary. $5 per class. Advance registration required: (765) 8553188 or email a.blue@copeenvironmental.org
Concerts » Chanticleer String Quartet concerts, 2 p.m., Aug. 1, Morrisson-Reeves Library, 80 N. Sixth St.; 9:30 a.m. Aug. 3, First Friends Meeting, 2010 Chester Blvd.; and 3:30 p.m. Aug. 3, Chanticleer Farm, 944 Woods Road, Richmond. Free and open to the public. » Greater Vision gospel concert, 7 p.m., Aug. 2, First Baptist Church-Richmond, 1601 S. A St., Richmond. Cost: $20. Tickets available in advance at the church and Trinity Gifts & Books or by calling (765) 962-3074 or (765) 977-3001. Upcoming concerts: Booth Brothers at 2 and 7 p.m. Sept. 6; Collingsworth Family, at 2 and 7 p.m. Oct. 11; and Christmas with Dino on Dec. 6. All tickets are $20. » SOS Music Jamboree, 7 p.m. Aug. 2, Civic Hall Performing Arts Center, 380 Hub Etchison Parkway, Richmond. $12 in advance and $15 at the door. Featuring Charlie Estes and Friends, Branson musicians LeRoy New and Louis Darby; and Leonard T. Zinn, who played with Roy Rogers. Benefits Senior Opportunities Services. Tickets may be purchased at the SOS office, 401 S. Fourth St., from 9 a.m. to 2 p.m. Tuesdays through Fridays; at Augustin Printing & Design Services, 211 N.W. Seventh St., open from 8 a.m. to 5 p.m. Mondays through Fridays; or by calling (765) 962-1010. » The Branch Trio, 7 p.m.-9 p.m., Aug. 15 and Sept. 19, Gennett Mansion, 1829 E. Main St., Richmond. Dance the night away this summer on 3rd Fridays presented by The Starr-Gennett Foundation. “The beat you can dance to... The music you love to listen to ... The songs you love to sing ...” featuring The Branch Trio. Tickets are $20 and include hors d’oeuvres from the kitchen of TASTE by Jen Ferrell and iced and hot teas, lemonade and coffee. Cash bar. Tickets: (765) 962-2860 » Josh Turner with special guest Scotty McCreery, 7:30 p.m. Aug. 17, Darke County Fairgrounds, Greenville,
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Ohio. Tickets: (800) 736-3671 or http://darkecountyfair.com/ » Joe Mullins and The Radio Ramblers, Aug. 24, The Amphitheater, Preble County Historical Center, 7693 Swartsel Road, Eaton Ohio. Tickets: www.preblecountyhistorical society.com or (937) 787-4256 » Illumination Festival featuring Tenth Avenue North, Sept. 20, Darke County Fairgrounds, 800 Sweitzer St., Greenville. general admission at $25, reserved seats and track (standing only) for $30 and VIP (in front of the stage) for $55. Tickets will be available at Bread of Life Christian Bookstore and the Darke County Fairgrounds in Greenville, Christian Bookstore in Union City, Ind., Trinity Books and Gifts in Richmond, and itickets.com.
Contest » Car giveaway, Community Blood Center, 4450 Garwood Place, Richmond. Those 18 and older who register to donate blood from now through Sept. 30 are eligible to win a 2014 Chevrolet Cruze. Hours: 2 to 6:30 p.m. Mondays and Thursdays, 8 a.m. to 4 p.m. Tuesdays and Fridays, and 11 a.m. to 6:30 p.m. Wednesdays. Donors are encouraged to schedule an appointment online at www.donortime.com. More information: www.givingblood.org or call (765) 962-6329.
Festivals, fundraisers and family fun » Preble County Fair, July 26-Aug. 2, Preble County Fairgrounds, Eaton, Ohio. » Big Birthday Bash, 3-8 p.m. July 30, Morrisson-Reeves Library, 80 N. Sixth St., Richmond. Celebration of 150th anniversary. Chalk art, games, music, food, fun, goodie bags, door prizes and more. Free. (765) 966-8291
CROSSWORD SOLUTION
CALENDAR OF EVENTS » U.S. 127 Yard Sale through Preble County, July 30Aug. 2. http://www.127sale.com » Back to School Splash Bash, 7:30-10 p.m., July 31, Cordell Municipal Pool, South West 13th Street, Richmond. $1 admission with a donation of school supplies. » Movie nights, 8:30 p.m., Glen Miller Park, Richmond. Schedule: Athlete movie, Aug. 2; family movie, Aug. 9; teen movie, Aug. 16; action movie, Aug. 22; family movie, Aug. 30. Free. » Lewisburg Derby Days, Aug. 14-16, Lewisburg, Ohio. Food, games, bingo, cruise-in, bike night, derby races, live music and fireworks » Great Darke County Fair, Aug. 15-23, Greenville, Ohio. (800) 736-3671 » Jubilee Days, Aug. 15 to Aug. 17, Hagerstown, Ind. » “Shrek the Musical,” Aug. 15-17 and 22-24, Richmond Civic Theatre, 1003 E. Main St., Richmond. Shows at 7:30 p.m. Fridays and Saturdays and 2 p.m. Sundays. Adult, $15; senior (65+) and student with ID, $12. (765) 962-1816 » Psychic Fair & Healing Day, 10 a.m.-2 p.m., Aug. 16, Sanctuary of Light Spiritualist Church, 6931 Cherry St., Williamsburg. Fellowship, prayers, blessings, healings, readings and insights. Reading or healings: $10/15 minutes » Classic Car Cruise-In, 1-4 p.m., Aug. 17 and Sept. 21, Wayne County Historical Museum, 1150 N. A St., Richmond. Free to see cars; special rate for museum admission. » Toddler Times, 10 a.m.-11 a.m., Aug. 20, Sept. 17, Oct. 15, Cope Environmental Center, 4910 Shoemaker Road, Centerville. Kids explore the outdoors of CEC through a story, hands-on activities, crafts, and a hike. Programs are 1 hour long. Children must be accompanied by an adult. Dress
SUDOKU SOLUTION
for the weather. Rain or shine. $3 per child. Pre-register at (765) 855-3188. » Founders Day, Sept. 6-7, Union County Courthouse square, downtown Liberty. Pioneer demonstrations, music, activities (tin punching, candle dipping, rope making, cake walk). Antique tractor and machinery displays. Magician and juggler. Food and drinks. Public auction of antiques and handcrafted items on Sunday (765) 458-5294 » Heritage Festival, 10 a.m.-5 p.m. Sept. 6 and noon-5 p.m. Sept. 7, Wayne County Historical Museum, 1150 N. A St., Richmond. Re-enactors, food, music and more. Admission charged. » Starr-Gennett Walk of Fame Music Festival, Sept. 12-14, 200 block South First Street, Richmond. (765) 962-2860 or http://www.starrgennett.org/ » Potterypalooza, 10 a.m.-4 p.m., Sept. 13, Richmond Art Museum, 350 Hub Etchison Parkway, Richmond. » Bo Van Pelt Tournament, 8 a.m., Sept. 19, Highland Lake Golf Course, Richmond. » Family Fun Fest, 11 a.m.-2 p.m., Sept. 20, South 10th Street Park, , Richmond. » Preble County Pork Festival, Sept. 20-21, Preble County Fairgrounds, Eaton, Ohio. » Levi Coffin Days, Sept. 20-21, Fountain City, Ind. » Casino Night, Sept. 26, 4th Floor Blues Club, 923 N. E St., Richmond. Benefits local non-profits. (765) 966-3614 or inconcertrichmond.com » Apple Fest, Sept. 27-28, New Paris, Ohio. » Oktoberfest and BikeTOURberfest, Sept. 27, Historic Depot District, Fort Wayne Avenue, Richmond. Ride starts at 8:30 a.m. and is a family friendly event for all ages and levels of cycling. www.biketourberfest.com.
Networking and technology » Brown Bag Tech Lunch on 3D Printing, Noon-1 p.m., Aug. 21, Purdue University College of Technology, 2325 Chester Blvd., Richmond. $10, including lunch. Organized by the Innovation Center. (765) 962-8151 » Regional Neighborhood Network Conference, Sept. 11 to Sept. 13, Richmond. Volunteers, corporations, governments, and community leaders gather to learn from each other and gain ideas to help transform their own community. Full conference registration $125, Saturday is $35. (765) 983-7203 or www.RNNC2014.com » Free computer classes, Morrisson-Reeves Library, 80 N. Sixth St., Richmond. Various classes offered on introduction to computers, Internet usage, Microsoft software, electronic books and other topics. Schedule varies. Call (765) 966-8291 or go to www.mrlinfo.org for reservations.
Reunion » RHS Band reunion, 6:30 p.m.-11:30 p.m., Aug. 1, 4th Floor Blues Club, 923 N. E St., Richmond. For former band members and Devilettes. Michele Fox at (765) 220-1702 or foxsquirrel3@me.com.
July/August 2014 | Maximum Living | 19
LOCAL AUTHOR, DESIGNER FEATURE LANDMARK IN NEW SHORT STORY COLLECTION chemy in Assisted Living,” which was released earlier this year. “As they say: Dying is easy, rite what you know. That’s the fiction is hard,” Holden said. lesson Richmond’s “Local reviews have been quite Richard Holden positive, albeit they come mosthas learned during his retirely from current and retired ment years. Earlham professors. I was He worked for Indiana newswaiting on the Kirkus Review papers, including the Palladiumto learn whether the book actuItem, before teaching and workally had merit on the national ing in public affairs at Earlham stage. I must say, the Kirkus College. evaluation was pretty accuAfter retiring in 2005, he rate.” thought he’d stay busy writing a The Kirkus reviewer denovel. scribed the 188-page book as His first idea was to compose “New finesse on an old theme, a post-Cold War espionage novsure to grab readers’ attention.” el. “Fortunately, humor “So I set off on a big factthroughout adds levity and finding adventure, traveling to helps avoids the melancholic Russia to soak up some of the note these stories could easily culture,” Holden said. “Upon have adopted,” the reviewer returning to Richmond I wrote stated. about 70 pages of that book The book not only features before coming to the conclusion local writing — it includes a that ‘Hey, I’m from Indiana, and photo of Friends FellowI really don’t know a thing about ship Community, Russia and spies and governmental shenanilocated on Chester gans, etc., etc.’ So I stopped.” Boulevard, on the BUY THE BOOK But writing inspiration came in 2009 to cover. “La Belle Résidence: Stories of Aging and Holden after he had coronary bypass surThe cover Alchemy in Assisted Living” by Richard Holden gery at Reid Hospital. (It was the same kind has another List price: $12.99. It’s available on of operation that Bill Clinton, David Letterlocal connecAmazon.com and locally at man and Charlie Rose have had.) tion. It was George Blakey’s Old Book Store. After a week in intensive care, he left the designed by The national Kirkus Review is posted at https://www.kirkusreviews.com/book-reviews/ hospital for 10 days of rehabilitation in a care Richmond resident richard-holden/la-belle-residence/ facility. Ellen Dawson. “Living there was my introduction to this hidden Holden said Dawson (for me) population of the elderly who see out their final is a highly experienced book years of their long lives in such facilities,” Holden said. “I designer and typographer who degot to wondering about the lives of those people up and signs for the major publishing houses. down the hallways of the nursing home and similar facilFriends Fellowship served as a physical model for ities and realized that should be the subject of book for Holden’s fictional Wicklow Senior Living Center where me to write.” the stories take place. It took about 19 months to write the short stories that Friends Fellowship staff also lent support when Holdappear in “La Belle Résidence: Stories of Aging and Alen started the project. By Millicent Martin Emery Maximum Living
W
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YOUR HEALTH LOSES IF YOU FAIL TO SNOOZE Most adults fail to get the 7-9 recommended hours a night
GETTY IMAGES/ ISTOCKPHOTO
More than 70 million Americans report having sleep problems. The CDC calls the matter a “public health epidemic.”
By Nancy Hellmich Gannett
M
ost people know when they don’t get enough sleep: They’re grumpier, have trouble concentrating and may even eat more. But too little shut-eye can also wreak havoc on your health, research shows. Sleep deprivation is associated with an increased risk of many serious health problems, including obesity, high blood pressure, Type 2 diabetes, depression, heart attacks and strokes, as well as premature death and reduced quality of life and productivity, according to the Centers for Disease Control and Prevention. Add to those an increased risk of automobile crashes, industrial disasters and medical and other occupational errors. A recent mouse study found that chronic sleep loss can lead to the irreversible damage and loss of brain cells. CDC data show that 28 percent of U.S. adults report sleeping six hours or less each night, and that’s just not enough for most people, experts say.
Why it’s an ‘epidemic’ It’s no wonder that the CDC calls insufficient sleep “a public health epidemic.” Sleep is so critical to good health that it should be thought of “as one of the components of a three-legged stool of wellness: nutrition, exercise and sleep,” says Safwan Badr, a past president of the American Academy of Sleep Medicine and a sleep expert with Detroit Medical Center and Wayne State University. Although people’s sleep needs vary, the sleep medicine group recommends that adults get about seven to nine hours a night for optimal health, productivity and daytime alertness. But that’s difficult for many people to do. An estimated 70 million Americans suffer from sleep problems, such as insomnia, as well as sleep disturbances associated with many diseases, mental illnesses and addictions, according to the National Center on Sleep Disorders Research.
Why it matters There are a lot of physiological changes that occur with sleep, says Timothy Morgenthaler, a consultant at the Mayo Clinic Center for Sleep Medicine in Rochester, Minnesota. “One of the main hypotheses is that one primary function of sleep is to help eliminate metabolic
HOW MUCH DO YOU NEED? » Newborns (up to 2 months), 12-18 hours » Infants (3-11 months), 14-15 hours » Toddlers (1-3 years), 12-14 hours » Preschoolers (3-5 years), 11-13 hours » School-age children (5-10 years), 10-11 hours » Teens (11-17 years) 8.5-9.5 hours » Adults (18 and older), 7-9 hours Source: National Sleep Foundation
waste products of the mental processes in your brain. Sleep clears those waste products out and replenishes the energy inside brain cells.” There is a recent study that showed that “when we don’t get enough sleep, we actually injure brain cells.” New research shows that “another significant function of sleep is to prune out less important things we learn every day and solidify those signals that are more important to remember. This occurs every night,” Morgenthaler says. “When you miss out on sleep, you take out a loan from the sleep bank,” he says. “You can never completely repay the debt — and decreased health is the interest on your loan.”
Suggestions to take Director of the National Centers for Sleep Disorders Research Michael Twery encourages individuals who frequently feel excessively sleepy during the day to discuss their symptoms with a physician. New treatments for sleep disorders have been developed, and more are in the development pipeline, he says. Badr says there are some steps you can take to get a better night’s sleep: Go to bed at about the same time every night, get up at the same time in the morning, don’t drink caffeine at all or in the afternoon, limit alcohol consumption, and exercise regularly.
July/August 2014 | Maximum Living | 21
USE TEMPORARY CREDIT CARD FOR
ONLINE PURCHASES Q: My wife does a lot of shopping online, all at reputable businesses, but her credit card has been stolen four times in the last year, requiring her to get a new card each time. Is there a way to shop online with a credit card that will self-destruct after each purchase? A: Contact your credit card company and see if you are eligible for one-time-use cards. With these cards, you can set up certain guidelines. For example, you can only use the card at certain websites, can only spend up to $100, or can only use it Tuesday from 8 a.m. to 10 a.m. You could also open a dedicated free checking account just for online transactions. Only put money in when you need to buy something. If a hacker takes over the account, it’s no big deal as long as your real account isn’t linked to it. You could also try using gift cards or pre-paid credit cards. Q: I recently read about a new Facebook feature that uses your smartphone’s microphone to listen in on you, but claims it helps you share and discover music, TV COLUMN BY and movies. I don’t like this invasion of KIM privacy at all. How do I stop it? KOMANDO A: In a stunning display of good sense, Facebook has made that feature opt-in, so it’s off by default. When the feature becomes available, you’ll see a screen asking if you want to turn it on. Just tap “Not Now.” If you see a blue audio icon flashing in the Facebook app, that means Facebook is trying to identify noises. If there’s no icon, Facebook isn’t listening. You can double check that it’s off in your Facebook app settings. It should be listed under “feelings and activities.” While you’re at it, you should go take a look at all your privacy settings in Facebook. Q: I’ve got tons of old CDs and DVDs lying around the house. Is there a better option than just throwing them away? A: There are lots of sites that will take your old discs. Amazon and Best Buy both have trade-in sections on their sites. Search for your titles, view a quote, then ship out your items if you decide to sell. There’s also Decluttr. This site will take those old CDs, DVDs and video games that are cluttering up your workspace and send you a check in the mail.
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Of course, there is a catch. Most of these companies won’t take just any old disc. You have to have the original packaging — including the case and booklets. They also take condition and demand into account. So, you won’t make much for that scratched up copy of “Come On, Eileen” hiding at the bottom of the pile. I know you secretly still listen to it, anyway. Q: I see online apps that ask you to ‘log in with your Facebook account’ ... is this safe? Do they store your login information? Thank you. A: Facebook has assured users time after time that logging into third-party apps is safe, but there’s too much at risk to blindly trust it. If you’re worried about these apps getting too much of your sensitive information, you’re in luck. On April 30, Facebook announced that users now have the ability to log into these third-party apps anonymously. It’s called Anonymous Login and it gives people the option to pick and choose what information these apps get. It also won’t let apps post anything to Facebook on your behalf. Remember: When websites ask you to log in with Facebook, you don’t have to log in with Facebook. There’s usually another option to log in with an email address. And you don’t really need to give these sites your email address. You can use a service like MailDrop and use a fake or temporary email address to use these apps or sites. Q: I’m getting married in Mexico next week and I want to create a place where our guests can upload their photos in one place. What are your recommendations? A: There are a few different online photo services you could try out. Photo-sharing site Shutterfly is one, and photo-organizing site Picasa is another. However a site like DropEvent might be your best bet. It lets you create collaborative photo galleries. Just send an email with the gallery link to anyone you want to contribute to the album. They can upload and everything is in one place for you to view and download. It’s a free service, and your account will be active for six months. On the Kim Komando Show, the nation’s largest weekend radio talk show, Kim takes calls and dispenses advice on today’s digital lifestyle, from smartphones and tablets to online privacy and data hacks. For her daily tips, newsletters and more, visitwww.komando.com. Email her at techcomments@usatoday.com.
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July/August 2014 | Maximum Living | 23
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