Second Opinion Magazine May June 2016

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May-June 2016

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The Informalist and The Lakely talk local food

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This issue sponsored by

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Contents

Why we do what we do.

Our goal is to connect Chippewa Valley consumers with alternative health and wellness resources and products that will help them lead healthier, happier lives. The idea of keeping it local and helping people discover how many incredible services and offerings our little backyard may offer has been a major driving force in everything we do in the magazine.

Why read us?

Second Opinion’s mission is to help educate and empower folks in the region to live healthier and more fulfilling lives.

We are THE region’s health and wellness resource and have helped to shape and grow the wellness movement in the area—that includes helping to educate people about the value of massage therapy, chiropractics, organic foods, buying local, and much more!

We’d love to help support your mission to thrive and grow in the area, and we’d love YOUR support to help us continue being the awesome resource that we are. Together we can help create a healthier, more aware community.

CONTACT US:

Arwen Rasmussen 715.831.0325 editor@asecondopinionmag.com www.asecondopinionmag.com Graphic Design: Kathy Nelson

Office:

3315 Nimitz Street Eau Claire, Wisconsin 54701 All articles are the sole property of the writers.

Opinions expressed in Second Opinion are those of the writers or advertisers themselves, not the publication or its editors. Second Opinion is not liable for use of any artwork provided by advertisers. Please direct concerns to the advertisers. ©2006-2015

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balanced living

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The Time, the Place Is Now and It's in Eau Claire

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Training Veterans to Do Sustainable Agriculture Holistic Treatment for PTSD

15 7 Tips for "Summer Heat" 17 Why a How-To List Will

Not Change Your Life 18 Lyme Disease and Your Pet 20 Spring Cleaning 24 Lawn Care and Gardening Basics 28 Should You Be Concerned

about GMOs?

Western Wisconsin Farm Fresh Atlas TM Preview.

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30 Meet Seibel's Organic Meats Farme

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Your defi niti to the fres ve guide hes sustainabl t, most e ideas for your table...from Hawyard La Crosse to and back.

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Do you know someone who may like reading Second Opinion? Did you visit and find us and would like to read more?

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b alanced living

tips and ideas or a healthy and balanced life

Who’s Growing?

31%

A Growing Movement

of all U.S. households participate in food gardening.

54%

46%

women

men

Home gardens are on the rise, with more than 33 million households having their own food garden, says the National Gardening Association.

Here’s a look at how and why home gardening is a growing answer to good health.

Know the food is safe Better tasting food

Save money on food bills

Better quality food

Why I Garden

Top four reasons people choose garden plots over grocery carts.

100

What Is Local?

Local food travels less than

miles to reach your table.

Stop Snail Mail Clutter

Sip Smart

► ► ► ► ►

Basil Chives Parsley Rosemary Thyme

No Space? No Worries

Don’t let a lack of yard stop you from putting your green thumb to good use. Try a container garden on your porch, deck, or patio using the herbs above, which grow well in containers, according to the USDA. On average, food travels

1,500

Catalogs made in America use up to 53 million trees and 58 billion gallons of wastewater to produce each year. Instead, go to www. catalogchoice.org for FREE to request that companies stop sending you paper catalogs.

When you get unwanted catalogs or even junk mail or mail solicitations, go to their website and submit that sender's information for an opt-out. From there, Catalog Choice takes care of the rest, letting that company know that you no longer want to receive mailings from them. They can even stop phonebook deliveries!

It can take up to 90 days for the mailings to stop, so be patient.

Also, be sure to register your business and use Catalog Choice to 4 | www.secondopinionmagazine.com

miles from the farm where it was grown to your home.

■ To save energy, consider sunbrewing your tea—place tea bags in water in a glass jar, put the lid on it, and let the jar sit in the sun two to four hours.

■ Black tea with milk and a sweet is a great substitute for your morning coffee.

■ Anemic tea drinkers, beware.

Drinking tea can interfere with your body’s ability to absorb iron, so anemic people or those with concerns about their iron levels should avoid drinking tea with meals.

■ Just like drinking wine from a wine glass, certain materials really complement how a tea brews. The general rule is that glass, metal, and porcelain are better for white and green teas, and that clay pots are better for oolong, red, and pu’ehr teas.

reduce even more mail clutter in your life!

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switch from side to side (as opposed to planting your feet and bending/ twisting to one side to reach the rake as far as you can). The same goes for weeding (focus on the area in front of you rather than reaching off to the side).

When beginning your spring gardening work, it’s also important to keep these points in mind: ▪ Stay hydrated. When your body is low on fluids your muscles will become tense and are more prone to injury (picture twisting a piece of jerky!). Though heat/environment may increase your need, typical fluid intake should include half of your body weight in ounces of water on a daily basis (e.g., if you weigh 100 pounds you should attempt to consume 50 ounces of water daily).

▪ The most dangerous activity for the low back is a bend/twist/lift.

This activity (e.g., raking, unloading items from the trunk, weeding, etc.) can place the joints of the lumbar spine in a vulnerable position and cause excess pressure on the lumbar discs. It is always best to move your feet to rotate, rather than twisting your spine. With raking for instance, it is best to use short strokes while holding the rake close to your body and

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▪ The body loves symmetry. It is difficult to always be symmetrical with gardening activities but do your best to switch sides and take turns from right to left. This will help to minimize injuries by building strength bilaterally and avoiding overuse of one side of the body.

▪ Utilize the proper tools and equipment. This can make the yard work not only more efficient but also more enjoyable. Stools, kneelers, or knee pads can help minimize stress and strain on the knee joints and allow you to spend more time in the garden.

▪ Take breaks frequently. Being in one position for more than thirty minutes can lead to muscle cramps and degrading posture. Move around the yard or garden and change up your activity whenever possible.

For those who love to garden but are unable due to available space, body limitations, etc., there are options! Check out https://es87578. towergarden.com/ to learn more about the Tower Garden, an aeroponic, vertical garden. The unit can be used outside or inside and requires no dirt and no weeding!

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Energy Alert Household energy data varies by geographical location, but the U.S Department of Energy reports national averages that pertain to our sources of fuel and our lifestyle choices: • 34% of our household energy consumed goes to space heating • 34% goes to lighting and other appliances • 13% goes to heating water • 11% goes to air conditioning • 8% goes to refrigeration

This chart shows the number of pesticides that might be on the non-organic produce you buy.

Food

# of Different Pesticides

Celery 64 Peaches 62 Strawberries 59 Blueberries 52 Leafy Greens 51 Bell Peppers 49 Spinach 48 Apples 42 Cherries 42 Potatoes 37 Grapes 34 Nectarines 33 From year to year, this list of the top twelve items with the most pesticides on them changes.

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www.secondopinionmagazine.com | 5

The Time, the Place Is Now, and It’s in Eau Claire W

hen you ask Terry Vajgrt about local food, he lights up like he’s talking about his newborn baby. And The Informalist, in The Lismore hotel, opening this May, is his new baby. “This is really where my passion lies,” he said. “Here’s the thing. To me, it’s about hospitality. When I invite you into my home, I want to feed you THE best thing I can and give you THE best thing to drink.”

The Informalist will be a local food dining experience like no other. When you walk into the restaurant, the posh lighting, barn door tables and lounge booths, and the menu of local farmers’ home-grown goodness transports you out of your own world into one where eating is an experience, a culinary journey of growth and transcendence that happens on each plate.

Vajgrt and his wife, Paula Williams-Vajgrt, aren’t new to food—far from it. Owners of The Creamery in Downsville, Wisconsin, from 2008 to 2011, along with growing up on farms, the couple knows that this is where their organic food ethos comes from.

“We are very sure that that is a healthy way to eat and to be, in terms of our local environment, our local culture,” Terry said.

They plan to draw on existing relationships with local farmers and get to know new farmers too, recognizing those farmers on the menu. “I always love farmers that are doing really unique things because it really brings art into farming,” he says. “It’s a beautiful thing. I mean, you go to a factory farm, and it’s a different experience than you go out to George and Emma’s farm out on D where they have 120 acres, and they’re producing animals or greens or whatever it is they’re doing—it’s just a 6 | www.secondopinionmagazine.com

different experience. And I really believe that from an economic standpoint, one of the worst things that could ever happen in Wisconsin is the disappearance of our family farms, and I think Big Agriculture has been in the forefront of that, pushing that.

I understand the efficiencies that you gain when you’re big, but if we are what we eat, then shouldn’t we care about how our animals are treated, what their life is like, how our plants are treated, how they’re getting their nutrients? People have gotten so far away from their food that they don’t know their food sometimes anymore. They don’t know where their food comes from.”

“Or they don’t question it,” Paula added.

In the restaurant and the coffee shop (ECDC, or Eau Claire Downtown Coffee), everything will be from locally produced ingredients, from scratch, or from suppliers who are sourcing their foods from other regional local farms. Vajgrt is glad to be part of trying to change the system toward meeting demand for more organic products. “If we can help turn that ship a little bit, that is our goal.”

People sometimes feel that organic food is too expensive, but Vajgrt suggests instead they ask, “Why is factory food so cheap?” Williams-Vajgrt added, “Why do we need an adjective in front of our food—organic food? Actually, better to think about, ‘What is food?’”

Vajgrt feels the food culture here in Eau Claire is changing for the better. “It’s changed a ton. Certainly other places have led that transformation, but I think Eau Claire is right there now.” But he adds, “There’s an awakening consciousness in

Eau Claire overall, I’d say. Look at what’s going on in the downtown area, look what’s happening with the arts.

People are really looking at quality of life things now that maybe at one point weren’t quite as important or just wasn’t thought about. There are some real foodies in Eau Claire now.

I love what’s happening now with Eau Claire and the feeling of the community. And by buying more local and focusing on our local producers, it helps to continue to build that community. I know that’s what these young entrepreneurs that have invested a lot of money in this place are all about. They’re about community. What Justin Vernon’s doing, and what the guys are doing over at The Oxbow. Why are they doing this in

Eau Claire? It’s their hometown. It’s their community. They want to build that community. And thankfully we have people that are now in leadership roles because of their success in other areas, they’re bringing that success back to our food, our entertainment on all levels. You know, dining out is entertainment. That whole process. The time, the place is now, and it’s in Eau Claire.”

Another soon-to-open downtown restaurant featuring good quality food in Eau Claire will be The Lakely, in The Oxbow Hotel, with Chef Nathan Berg at the helm, and opening mid-summer 2016. Berg too has close relationships with local farmers, suppliers, and producers. “At this point, their

BREAKFAST, LUNCH & DINNER. VISIT OUR OTHER ESTABLISHMENTS & ENJOY: • Locally roasted coffee • Grab-n-go sandwiches & salads • Homemade wood-fired pizzas • Made from scratch desserts & baked goods • Downtown Eau Claire’s only rooftop bar

205 S BARSTOW ST, EAU CLAIRE WI 54701 | 715.318.6461 | THEINFORMALIST.COM | ECDC.COFFEE | THEDIVE.BAR www.secondopinionmagazine.com | 7

Photo Credit: Andrea Paulseth / Volume One.

“I hope that folks get as excited by our updated interpretation of local cuisine as I am. With local diners, my goal for their dining experience is that they walk away with a bigger sense of pride for the culinary possibilities of this place that we all call home.” ­­— Chef Nathan Berg

8 | www.secondopinionmagazine.com

"I'm unbelieveably grateful to work with some of most innovative and creative chefs in the area. Their ability to take local, natural ingredients and compose impressive cuisine that is the center piece of an exceptional dining experience is really what drives our culinary team." ­— Terry Vajgrt

ingredients are as much a part of my culinary style as anything I could possibly do in the kitchen. As a chef, it would be pretentious of me to think that I alone create the dishes that I cook,” Berg notes.

He also enjoys picking and gathering foods he’ll use in the restaurant. “Whether it’s gardening or foraging, I continually make an effort to go outside to either raise or hunt for foods because, without that, I feel that I would lose touch with food’s origin. Again, the majority of the work of great chefs begins well before their ingredients enter the kitchen, so I think it’s important to do that kind of work, if not solely as a decent reminder of the processes of nature that ultimately create the stuff that I too often get credit for,” Chef Berg says.

But there is another reason he is so fond of foraging. “I have a life-long goal of helping to foster the development of a distinguishable Upper Midwest style of cuisine. And any regional cuisine should be defined, first and foremost, by foods that are not just local, but native to that region. So I’ve spent years researching the foods and dietary customs of the Native American tribes from our region, and that has helped me to understand what foods were always here, not just brought with the white settlers. Low and behold, many of the plants and foods that these tribes relied upon for their sustenance are things that seem common to all of us here in the Upper Midwest today: maple syrup, venison, corn, freshwater fish, cranberries, etc.

But there are also a pretty significant number of foods that were collected and enjoyed by peoples like the Anishinaabe and Menomonee—mostly plant-based—that have been essentially forgotten over the centuries. Thankfully, despite a slew of past and present environmental threats, many of these foods are still growing out in the woods and marshes and prairies; things like fiddlehead ferns, ramps, wild huckleberries, wapato, cattails, and a wide variety of fungi. I love utilizing these foods in the kitchen because it gives me the sense of breathing new life back into some very old food traditions. But it’s equally rewarding just to search for them as the hunt itself brings with it the sidebenefits of fresh air, exercise, and a deeper connection to the land.” NOTE: Berg warns that you shouldn’t forage unless you are very well educated about what plants are safe and what might potentially cause illness or death!

The Oxbow Hotel design will have a Midwest Modern feel, reminiscent of the old lakeside lodges we’re familiar with here

in the north woods. The Lakely will reflect that feel and the feel of the Midwestern supper club. Berg explains, “It will definitely be an updated take on those kinds of menus, but I’d call that the ‘soul’ of our menu.” He adds, “I think people will find some things that they’re familiar and comfortable with, but there will also be some uniquely original creations that are reflective of where we live for the more adventurous diners. We’ve also got an incredibly cool, original idea that we’re developing but keeping under wraps until opening day.”

Berg thinks visitors and locals alike will enjoy The Lakely.

“For travelers, I believe that our modern take on Upper Midwestern foods will really help to give them a (literal) taste of our area. But I think of this as being even more appealing to locals as it will be a pretty unique and adventurous addition to the local dining scene. I hope that folks get as excited by our updated interpretation of local cuisine as I am. With local diners, my goal for their dining experience is that they walk away with a bigger sense of pride for the culinary possibilities of this place that we all call home.”

Berg also feels the local food culture is improving. “Our local sustainable farming community is amazing, even in comparison to some of the best around the nation. Thankfully, the people of the Chippewa Valley do a damn fine job of supporting these great local farms on a consumer level. But as that consumer base has grown so large over the past ten years, there haven’t really been many restaurants focused on farm-to-table for these consumers to throw their support behind. With at least a few of them opening here in the very near future, I hope to see some strong support for these ventures (ALL of them...not just ours).

If those thrive, then I’m sure it won’t be long until more and more start springing up and maybe even our old stand-bys will increase the amount of local products that they feature, leaving us with a restaurant scene we can be proud of.”

The Informalist is set to open April 28th for dinner service, with The Lakely opening this Summer.

More info at theoxbowhotel.com/lakely and theinformalist.com -JC

www.secondopinionmagazine.com | 9

Thanks to Farm Credit, the official national sponsor of the Homegrown By Heroes program, the program is now used by more than 400 farmer veterans in 45 states. Started by the Department of Agriculture in Kentucky, we now have partnerships with 12 other state departments of agriculture. FVC is grateful to the generosity of our partners that make this important work possible. Learn more about Homegrown By Heroes at www. farmvetco.org/homegrown-by-heroes/

the other hand, the support system and demand for locally grown and organic food are burgeoning.” O’Gorman notes that veterans are a good match for this program: “The incredible sense of hard work, self-sacrifice, and service developed in the military is perfectly suited and immediately transferable to farming. And there have never been so many opportunities for new farmers.”

Matt Mccue, an Iraq war veteran, is working with the organization in Fairfield, California. “All societies work from the soil, essentially. When the soil ftentimes soldiers returning home population. The National Coalition of is degraded, that is when civilizations from overseas experience difficulty Homeless Veterans finds that 1.4 million collapse,” he says. “The farmer-soldiers more are at risk of homelessness due to finding good jobs. The 2015 Veteran I’ve met have a lot of unique tools and poverty and lack of support. Additionally, skill sets. People join the military because Economic Opportunity Report found up to 20 percent of Iraqi War veterans that “when it comes to employment they think outside the box. There is a huge have post-traumatic stress disorder and income, veterans as a whole are potential for former military personnel to faring well—employment and earnings (PTSD), and 30 percent of Vietnam War find solutions to some of the big-picture veterans have suffered from PTSD at are generally comparable to the nonproblems and food-security issues facing veteran population.” But the report also some point in their life.” society.” O’Gorman adds that it’s a winHowever, the good news is that found that “in recent years about half win situation because the veterans need many programs have sprung up around of all servicemembers transitioning work and the communities need them. the country to train veterans to work into civilian life have faced a period “And that is often what is so healing— in sustainable agriculture. One such of unemployment within fifteen they are heroes many times over.” program is the Farmer Veteran Coalition, months.” Younger veterans are finding But many vets may be closer to the whose director, Michael O’Gorman says, farming community than was first more challenges in obtaining good “On the one hand, there is a shortage employment opportunities than older thought. A 2006 study from the Carsey of young farmers in rural America; on (fifty-five and above) veterans.

Institute found that “ever increasing The statistics listed at FoodTank. numbers of those enlisted in the US com are sobering: “According to military had their roots in rural America.” the Independent Voter Network, In 2007, Michael O’Gorman held a approximately 3.6 million veterans have meeting in central California to “talk a service-related disability, 7.6 percent of about creating jobs on our farms for our veterans are unemployed, and veterans returning veterans. The idea of opening make up 13 percent of the adult homeless up our farms—and all the beauty and

Training Vets to Do Sustainable Agriculture

O

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peace and opportunity that they provide—to those returning from war, captivated those in attendance. The Farmer Veteran Coalition was born.” Today the organization has over 4,500 members. “Of these, 72 percent have post 9-11 service, 20 percent are ethnic minorities, 16 percent are women, and a staggering 59 percent have service connected disabilities.”

Wisconsin’s first veteran-owned and managed program, founded by Steve Acheson, who is himself a veteran, is the Peacefully Organic Produce and CSA (POPs CSA; see popscsa.com).

Their mission is to provide a place where veterans of all eras can come together and be trained in organic agriculture, as they also work toward assimilating back into the general population after returning from military service.

Through partnerships with local schools, technical colleges, and communitybased organizations, these veterans can participate in several workshops, training seminars, and conferences while simultaneously gaining real, tangible onfarm experience, with the goal that each veteran will at some point start his or her own organic agriculture business.

After serving as a marine in Iraq for ten years, Ryan Erisman returned to take up organic farming near Madison, Wisconsin, on the family farm. Erisman says localism is important too. “We need to revive local economy—a village system—where you know your neighbors and purchase stuff from your neighbors and we can feed ourselves.” Even though he had grown up on an organic farm, it wasn’t what he had intended to do after the marines, but certain experiences while being a marine made him start thinking about it. He notes, “Oddly enough the first impetus of raising my own food and farming came from working rural villages in Iraq. Living that way, marines didn’t have access to hot food,

they were either eating the packages “MREs” and then the supplemental food was essentially gas station snacks: Honeybuns, Otis Spunkmyre muffins. Just nasty stuff, soda, Gatorade.

Just for being around and protecting their villages, people would, you know, they would come and they would feed us. So marines very quickly figured out, the best way to eat was to go on patrol. And we ate the food right out of the gardens. When we’d have a big meeting, you’d see an older woman and two boys escort a couple sheep across the yard and we would be like “well I know what lunch is gonna be.”

But it was really seeing that, that made me start thinking about subsistence, and sustainable farming and you know, how you support yourself, by watching the Iraqis.” Erisman is Midwest Regional Ambassador for the Farmers Veteran Coalition, networking with regional veterans to give them educational opportunities, including attending the Midwest Organic and Sustainable Education Service’s (MOSES) annual conference in La Crosse.

Participating in these programs has been very healing for the veteran-farmers.

The Freedom Farms for Vets, outside Chicago, a five-acre property, founded

by John Ress, provides opportunities for active-duty soldiers and veterans to garden, work in a woodshop, and care for horses, with the mission to alleviate PTSD through farming and positive surroundings. One former navy servicemember says, “It calmed me down quite a bit. It helped me get my motor skills and memory back. And it keeps your mind off of things.” Ress, though not a psychologist, did grow up on a farm.

He saw that relatives returning from war were helped by doing farm work.

He started the nonprofit in 2010 so that other veterans could have a similar healing experience.

“Farming is so beneficial for post-traumatic stress

because veterans can see the progress in what they’ve done,” Ress says. “There’s a direct correlation between planting and starting over in life. They plant the seed, they watch the seed start to grow, then they bear the fruit of what they did. It really is self-help,” he adds.

Another program for veteran-farmers is the Veterans Sustainable Agriculture Training (VSAT), founded by Colin and Karen Arechipley with the goal of helping fellow veterans learn agribusiness, giving them a new start. Since 2006, their program has had over 200 graduates, with about half of them going on to start their own agriculture business.

Through partnerships with Denver Botanic Gardens—Chatfield, Colorado Aquaponics, Rebel Farms, and others, Veterans to Farmers is training veterans in organic soil agriculture, aquaponics, and aeroponic and hydroponic growing techniques, greenhouse maintenance and construction, and business ownership.

These partnerships also serve as a community amenity; the food grown at these farms is sold direct to the community and to local supermarkets and restaurants.

-JC For a list and links of twenty-one veteranfarmer projects (including two outside the United States) go to http://foodtank.com/ news/2014/11/veterans-day. www.benefits.va.gov/benefits/docs/ VeteranEconomicOpportunityReport2015.

PDF. www.veteranstofarmers.org.

Sources: Billock, Jennifer. “The Farm that Heals,” Eatingwell.com, November/December 2015.

Farmer Veteran Coalition. “History of the Farmer Veteran Coalition,” www.farmvetco.org/about- us/ history/.

Kimble-Evans, Amanda. www.rodalesorganiclife. com, “Veteran Soldiers Become Novice Farmers,” November 26, 2010.

Nierenberg, Danielle, Kelsey Kober, and Emma Shorr. “21 Projects Helping Vets through Food and Agriculture,” Food Tank, November 10, 2014. http:// foodtank.com/news/2014/11/veterans-day www.benefits.va.gov/benefits/docs/ VeteranEconomicOpportunityReport2015.PDF www.veteranstofarmers.org

www.secondopinionmagazine.com | 11

Holistic Treatment for PTSD

By Abbie Burgess ► What is Post Traumatic Stress Disorder?

An estimated 8 percent of Americans have the condition —that’s the size of the population of Texas! According to the Department of Veteran Affairs, the demand for treatment continues to grow. Post traumatic stress disorder (PTSD) can affect survivors not only of combat experience, but also other traumatic events such as natural disasters or assault. It has been recognized as a psychobiological mental disorder since 1980, though symptoms often go untreated or undetected.

Some sufferers are now finding help through complementary medicine. Holistic practitioners experienced in working with PTSD abound in Eau Claire—and with treatments including massage, therapy animals, and yoga, their methods might pleasantly surprise you.

► Treating PTSD with Bodywork Therapy

Chris Hayden of Driftless Bodywork in Eau Claire and Menomonie treats patients with therapeutic massage, acupressure, Rolfing Structural Integration, AMMA Therapy, and Tai Chi. “Body therapists have long been aware that emotions play out in the body as well as the mind,” Hayden explains. “This is never more obvious than in the case of trauma, which can create such overwhelm that one’s body becomes locked into a pattern of tension and guarding…it is as if part of the person was frozen in time at the moment of trauma, unable to process the experience and move on.” By engaging the body’s tissues in a mindful way, Hayden says bodywork can help these patterns to release, allowing the body and mind to be whole in the present moment.

► Equine Assisted Therapy

They may be too big to fit in a lap, but horses make ideal therapy animals. According to Trinity Equestrian Center, horses have an innate ability to read a person’s body language. The Eau Claire organization offers free veteran horse therapy to qualified military individuals and their families, no prior riding experience required. The program helps veterans struggling with PTSD identify their triggers and create tools to manage reactions, behavior, and choices. “Through experiential work with horses, we help veterans rediscover their identity and re-establish their purpose,” says Trinity Equestrian Center Therapist Sylvia Piekarz. “It is a meaningful experience that will change their heart and therefore, change their life. Working with our horses creates a connection of their hearts that is indescribable and so very effective.”

► Healing Emotional Trauma with Yoga

Yoga is becoming increasingly recognized as an effective 12 | www.secondopinionmagazine.com

treatment for reducing symptoms of PTSD. It can also help with prevention—a 2012 study published in the American Journal of Occupational Therapy found that sensory-enhanced hatha yoga shows potential to effectively address symptoms of combat stress before they develop into full-blown PTSD. Sandra Helpsmeet, a registered yoga instructor and psychotherapist at Vantage Point Clinic, teaches Yoga for Anxiety and PTSD class and Yoga for Pain and Depression. Both classes are offered in partnership with her clinic, specialized to address the needs of patients within an environment where they can be comfortable going at their own pace. Helpsmeet says yoga is a beneficial auxiliary treatment to therapy and believes the two complement each other well. “People think yoga is yoga. They don’t realize the broad spectrum of applications it has.” Its emphasis on breathing makes it ideally suited for treating trauma conditions. “Yoga is inherently calming and grounding,” she explains. Helpsmeet says any yoga class could be potentially beneficial, especially if the instructor has a high level of certification, but an instructor with experience working with veterans is ideal.

This is just a sampling of what holistic practitioners can offer to help patients cope with PTSD. Whether you or someone you love is interested in holistic therapies, the important thing is there are options available. The best way to find out if a method is effective for an individual is to give it a try.

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7 Tips for Avoiding “Summer Heat” Illness

By Joseph Oppedisano

G

etting sick during the summer can have a major impact on our “fun in the sun.” But just like with flu and cold season in the winter, the summer also carries with it the potential for illness.

Within Chinese medicine, there is one such illness that is solely seen in the summer season. It is aptly called Summer Heat. While anyone can develop Summer Heat, younger children, the elderly, or those with an already weaker constitution are especially susceptible to it.

But first, let’s define Summer Heat. To practitioners of Chinese medicine, Summer Heat involves the “invasion” of a yang pathogen that consumes the body’s qi and yin fluids. This causes the qi and fluids to move upward and out of the body (for example, as sweat and heat). In practice, Summer Heat may resemble the flu as typical signs include the sudden onset of vomiting and diarrhea, alternating fever and chills, irritability, headache, and urine that is darker in color than normal. In more severe cases, Summer Heat can also cause dizziness, delirium, slurred speech, and/or a loss of consciousness.

Within the Western medical world, Summer Heat can cover what a physician would diagnose as sunstroke or heat exhaustion. However, it’s important to note that the Chinese medical definition of Summer Heat is not simply a direct one-to-one translation to Western illnesses. So while it may include sunstroke or heat exhaustion, Summer Heat also covers a wider array of symptoms and causes than any Western counterpart.

The good news is that your chances of developing Summer Heat are drastically reduced by employing some simple yet effective dietary and lifestyle precautions. Here are a few simple tips to help you and those around you avoid or treat Summer Heat.

1.

Children under six or individuals over sixty, those who are extremely overweight, or those who have a weakened immune system should take extra care. These groups are more susceptible to getting Summer Heat and the effects can be quite debilitating.

2.

Incorporate foods of a “cooling” nature into your diet. These include barley, mung beans, coconut milk, as well as fresh fruits and vegetables such as kiwis, apples, spinach, lettuce, cucumber,

pears, pineapple, and tangerines. Especially beneficial is watermelon (either whole or freshly juiced). For tea drinkers, green tea is an excellent option. These foods are ideal for nourishing the body and helping to manage the effects of increased heat and sun exposure.

3.

4.

Avoid caffeine and alcohol (or at least keep it to a minimum) when spending significant time in the sun.

Conversely, avoid foods that are actually ice cold (in temperature). Ice cream, ice-cold beverages, and the like will actually contribute to the potential of developing Summer Heat.

Combining cold foods and beverages with exposure to activities that introduce cold to the exterior of the body, such as swimming in ice-cold water, taking an ice-cold shower, or entering an extremely cold room, is also a sure-fire way to trigger Summer Heat.

5.

Avoid spending excessive amounts of time in direct sun without staying hydrated with cooling and hydrating beverages. As mentioned above, green teas and watermelon juice are considered especially beneficial for avoiding and/or treating summer heat.

6.

Don’t overdo it with strenuous outdoor activities. Unless you are a prime athlete, don’t push yourself beyond your limits during outdoor time. Pace yourself, take regular breaks to hydrate, and get some shade; basically, just be aware of your limits.

7.

In the event of a Summer Heat invasion, treatments include drinking plenty of fluids, especially ones that include electrolytes (fennel tea is extremely beneficial in the treatment of Summer Heat), get yourself out of direct sun, and apply ice packs to the upper back/neck area to lower body temperature. If symptoms persist or even worsen, seek medical attention as soon as possible.

Unfortunately, there’s never a guarantee for avoiding illness. But making some simple lifestyle and dietary adjustments throughout the season will dramatically reduce your chances of getting sick.

This will help to make sure you get the most from your favorite summertime activities!

Joseph Oppedisano is a licensed and certified acupuncturist who's work consists of sixteen years at NYU School of Medicine and two years working for the Pacific College of Oriental Medicine in education and student services. Joseph relocated from New York City to Eau Claire in the summer of 2015 where he promptly reestablished his clinical and teaching practice. www.secondopinionmagazine.com | 15

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Why a How-To List Will Not Change Your Life…And What Will

By Anna Martinson, Leap of Faith Life Coaching

Y

ou know those wellness articles with a title like “How to Get Rid of Stress with 3 Easy Tricks” or “How to Achieve Your Goals in 7 Simple Steps”? They sound great, but the truth is, they almost never work. All those wellmeaning suggestions miss the mark because they don’t address why most of us fail to make real, lasting changes in our lives. We all have beliefs, many unconscious, that sabotage our efforts, often without us even knowing why or how.

These how-to lists can be how-to-shame-yourself lists.

The “simple” steps imply that the changes we could make are just that, simple and easy, and can be achieved by everyone. Unfortunately, when we try and don’t succeed, it’s common to fall into negative, critical self-talk: “Ugh, I can’t! I’ve already tried that and failed. Something is wrong with me. I know this, why can’t I follow through?!”

We feel so ashamed of failing that we often engage in even more of the behavior we want to change, just to get some comfort and relief from all the bad feelings. It’s a vicious cycle.

I am going to use setting boundaries as a personal example of my healing journey and how quick fixes can be unrealistic. As a child I learned from my family that my needs weren’t important or valued but instead were wrong or selfish. When I cried, my father yelled at me to “Stop that crying or I’ll really give you something to cry about!”

I learned to shove my feelings and needs aside, be quiet, and put the needs of others before my own.

Naturally I carried this pattern into adulthood. As a result, I often felt anger and resentment in relationships when I was giving more than I was getting. I felt disregarded, not heard, unappreciated, and not respected. In order to change what wasn’t working, I had to look at what part I played in these scenarios, how I was allowing and reinforcing these unwanted behaviors, and how I tried to be everything to everyone, losing myself in the process. To quote Dr. Phil, “We teach people how to treat us.”

Working with a fabulous life coach who gently supported me every step of the way was instrumental in my ability to stop sacrificing my needs for the needs of others. Over time I was able to transform old beliefs and heal old wounds allowing me to start setting clear boundaries. I was able to transform some limiting beliefs quickly while others took a little more time.

A few years ago I plastered “Put Yourself First” postit notes all over my kitchen and bathroom mirror as a reminder that I am valuable, that my needs are important,

and to ask for what I want. I had great intentions, but my follow-through fell short. My beliefs, many unconscious, prevented me from being that kind to myself. Now I know my needs have the right to exist and to be respected. I am able to set my boundaries with more clarity and a knowing that they deserve to be heard and honored.

If you’re focusing on what you’re not accomplishing, let yourself off the hook! Show yourself loving and gentle compassion for doing the best you can in this moment. If you notice your mind moving into negative self-talk, make a conscious effort to speak to yourself in kinder, gentler language. Notice how different you feel inside when you express kindness to yourself. Practice this daily until it starts to feel natural—it will transform your life. You deserve your most loving attention.

If one of the “Steps to...” articles addresses a change you would like to make in your life, begin by picking just one of the steps. Next, narrow it down even further. Choose one action that is so ridiculously easy that you will be able to follow through on that initial change. Not perfectly. Not every day, but change will come, especially when you’re patient and loving toward yourself.

Some of our ingrained behaviors do take time to change and that’s OK. If you’re stuck in any area of your life and need help, asking for support is a powerful act of self-love.

If setting clear boundaries, quieting your inner critic, and living with more peace and joy is your desire, I am here to support you. You matter!

Anna Martinson, BS, Certified Life Coach, Mind-body Coach, Licensed Massage Therapist, Leapoffaithlifecoaching.com, 715834-3959, leapoffaithlifecoaching@gmail.com. Anna specializes in coaching for loving self-care, grief and loss, stress reduction, Adult Children of Alcoholic concerns, adoption, and mind-body coaching for pain reduction.

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Is It Lyme Disease or So Much More?

By Dr. Margaret Meier, DVM, CVSMT

I

f this is your first experience with A Second Opinion, welcome to the best regional source for wellness and alternative health for both you and your pet! And, if you are a seasoned regular who doesn’t miss an issue, I’m sure you enjoyed the article on “Chronic Lyme Disease” by Sue Peck and Gail Corse in the MarchApril 2016 issue. In their article they discussed the organism, the epidemiology, and the symptoms of Lyme disease commonly observed in humans.

Pet parents often ask me: “Are the signs and symptoms of Lyme disease the same in our pets as they are in us?” “How do I know if my pet’s symptoms warrant a visit to my veterinarian?” “What are these ‘vector-born’ diseases that you are recommending my pet be tested for, and exactly how are you going to test for them?”

The signs and symptoms of Lyme disease in your pet can vary from intermittent and shifting leg lameness to vomiting, lethargy, high fever, inappetance, and the inability/refusal to move. The severity of these symptoms can depend on your pet’s vaccination 18 | www.secondopinionmagazine.com

status as well. With the very high incidence of Lyme disease in our area, we strongly recommend dog owners consider helping protect their canine companions with RecombiTEK® lyme vaccine. This vaccine is the only nonadjuvanted Lyme vaccine available that has shown to “block transmission of B. burgdorferi from the tick to the dog.”1 There are many different Lyme vaccines on the market, so verifying which vaccine your veterinarian uses is important. In my experience, patients that have been properly vaccinated with this vaccine have substantially less severe symptoms than non-vaccinated patients. Especially if co-infections exist; for example Lyme and Anaplasma. If you have any questions or concerns regarding these symptoms, it’s important to consult your veterinarian when you first see them, as Lyme disease, if left untreated, may lead to fatal kidney disease.

The most common in-house vectorborn diseases tested for in dogs, in addition to Lyme, are heartworm, Anaplasma, and Ehrlichia. This is a blood test commonly referred to as a “4Dx” test. We recommend your pet have this test performed annually, and

spring is a great time to do it! A vector is defined to be “a carrier, usually an insect or other arthropod, that transmits the causative organisms of disease from infected to noninfected individuals, especially one in which the organism goes through one or more stages in its life cycle.”2 Ticks are the most common vector incriminated with these diseases, but other biting, blood-sucking insects, such as mosquitoes may also be the cause.

Discussing how to best protect your pet from these parasites with your veterinarian will not only help your pet, but your budget as well. An ounce of prevention is truly worth more than a pound of cure when it comes to parasites, and we not only match, but usually beat over-the-counter or Internet prices! And, did you know that most manufacturers only guarantee products purchased directly from your veterinarian?

If your pet’s blood produces a positive test result on the Idexx Laboratories, Inc. SNAP* 4Dx* Plus, or other in-house blood test, what does it mean for you and your pet? Depending on which organism produces a positive result, follow-up confirmation tests are often recommended

to either quantify the antibody response to determine if the infection is active (i.e., Lyme) or confirm the presence of the antigen (i.e., heartworm). If your pet has a negative result on the test, but your veterinarian is still suspecting a vector-born disease, they will often recommend testing for Bartonella, Babesia, or other special tests for the specific rickettsial diseases they suspect based on their examination.

According to the Companion Animal Parasite Council, 1 out of every 12 dogs tested positive for Lyme disease in Wisconsin, and 1 out of every 17 dogs tested positive for Anaplasmosis so far in 2016. To see the prevalence of these diseases in your area visit www.capcvet.org/parasiteprevalence-maps and highlight your county for real-time numbers. You will likely be surprised as to how prevalent these diseases really are! Give me a call at 715-926-3836 to get your pet tested and protected today!

Dr. Meier obtained her certification in veterinary spinal manipulative therapy at the Healing Oasis Wellness Center in Sturtevant, WI. In 2007 she was certified by the American Veterinary Chiropractic Association in animal chiropractic, and in 2012, Dr. Meier was also certified by the International Veterinary Chiropractic Association.

1. Conlon, J. A., et al. “Efficacy of a nonadjuvanted, outer surface protein A, recombinant vaccine in dogs after challenge by ticks naturally infected with Borrelia burgdorferi.” Veterinary Therapeutics. 2000; 1:96–107.

2. Taber's Cyclopedic Medical Dictionary, Edition 21, Donald Venes, MD, MSJ Editor, F.A. Davis Company, Philadelphia, p. 2443.

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Spring Cleaning Your Indoor and Inside Environment

By Dr. Lynn Thompson

T

he short dark days of winter are now over, and we look to cleaning and renewing not only in our yards and external environment but also our inside environment. This is the perfect season to check our homes for toxic materials and perhaps to do an internal cleanse.

In previous articles we addressed outdoor toxins. This article will be limited to toxins inside the home and your body. Looking around the house, we can start in the kitchen.

When did you last change the oils you cook with? Did you realize when oils are heated, they will oxidize and go rancid? Are you using quality oil for your cooking? (https:// thetruthaboutcancer.com/common-cooking-oil-cancernightmare) What are you using to Recommendations are for cleanse your countertops, using olive oil or organic sinks, windows, or oven? coconut oil (lots of health Many of the cleaning benefits are attributed to materials have warnings using these saturated fats). on the label for avoiding What are you using to inhalation and to protect cleanse your countertops, yourself from skin contact. sinks, windows, or oven?

Many of the cleaning materials have warnings on the label for avoiding inhalation and to protect yourself from skin contact. Many of the products we encounter also have known (easily referenced through google search) toxic materials. Even some of the “healthy” products contain ingredients like sodium lauryl sulfate for foaming and sudsing actions. There are so many natural, inexpensive materials we can use safely and effectively. (www.healthy-holistic-living.com/72uses-simple-household-products-save-money-avoid-toxins. html?t=fol) Stepping into the bathrooms, similar challenges are found. Shampoos, conditioners, and body soaps can also be a source of toxins. When you bathe or shower the warm water will allow the pores to open, and any toxic material you apply for cleansing will have a pathway into your body.

In a new study, the chemical inhibited muscle activity in individual human heart cells, mice, and minnows. (www. smithsonianmag.com/science-nature/triclosan-a-chemicalused-in-antibacterial-soaps-is-found-to-impair-musclefunction-22127536/#JeSwD6kdWtHXZgoY.99) There are alcohol and Triclosan-free natural alternatives that can be made at home quickly and inexpensively.

The laundry room also has its share of toxins in laundry detergents and dryer sheets. In the United States, commercial dryer sheets are loaded with all sorts of toxic chemicals including benzyl acetate, benzyl alcohol, chloroform, and linalool, none of which are good for your health. In addition to all the chemicals that end up on your skin, when heated as from the heat of the dryer, the fumes are also toxic. These toxins go straight to the brain’s most sensitive neurological centers and wreak havoc.

Triclosan, a Chemical Used in Antibacterial Soaps, Is Found to Impair Muscle Function

1. Add indoor plants. Common houseplants can help purify air by using their natural ability to absorb toxins

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Research has identified phthalates (pronounced THALates), a group of chemicals that are used to dissolve and carry fragrances, soften plastics, and also used as sealants and adhesives, and that are commonly found in a variety of products, including cosmetics, paints, nail polish, and children’s toys, have long been at the center of a larger international controversy over their health effects. (http:// content.time.com/time/health/article/0,8599,1664954,00.html)

According to Newsmax, Be Aware of Indoor Toxins from Scented Candles

Scented candles can be another source in indoor toxins. Check what’s in your candles carefully. (www. newsmax.com/Health/Health-News/scented-candles-killerhome/2016/04/06/id/722608/?ns_mail_uid=95883358&ns_ mail_job=1663040_04082016&s=al&dkt_nbr=qitu3hoz) Suggestions from Newsmax for cleaning the indoor environment include:

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through their leaves and roots and turn them into nutrients.

Dr. Wolverton recommends bamboo palm (chamaedorea seifritzii), Chinese evergreen (aglaonema modestum), English ivy (hedera helix), and gerbera daisy (gerbera jamesonii).

2. Use environmentally friendly cleaning supplies.

Consider any product unsafe if it carries a warning.

3. Buy “green” products. Some products, such as low-emission carpets, paint, and building materials, have special labels that identify them as among those that give off the least chemicals. Low-emission carpets, for example, are labeled Green Label and Green Label Plus. Internal cleansing can include using nutritional supplements, essential oils, pure water, and sleep.

In Eau Claire County, we are able to dispose of old prescriptions and OTC (over the counter) medications, ointments, patches, non-aerosol sprays, vials, and pet medications to local drop-off locations at: • Altoona Emergency Services, 1904 Spooner Ave., Altoona, M-F 8:00 A.M to 4:00 P.M. • Augusta City Hall, 145 W Lincoln Street, Augusta, M-F 8:00 A.M. to 4:00 P.M. • Fall Creek Village Hall, 122 E Lincoln Ave., Fall Creek, M-F 8:00 A.M. to 4:30 P.M. • Eau Claire County Jail Lobby (Enter from 2nd Avenue), Eau Claire, M-F 8:00 A.M. to 4:30 P.M.

• Eau Claire County Courthouse Law Enforcement Center, 721 Oxford Avenue, Eau Claire, M-F 8:00 A.M. to 5:00 P.M Please do not bring: Illegal drugs, inhalers, needles/sharps, bio-hazardous materials (anything containing bodily fluid or blood).

Removal or limiting the toxins we are exposed to in our homes will create a situation where we are able to detoxify our bodies and not continually re-introduce the very toxins were are trying to alleviate.

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www.secondopinionmagazine.com | 23

Lawn Care and Gardening Basics

By Gordon Petschow, Midwest Environmental Consultants

T

he goal of most gardeners, turf grass admirers, and farmers is to have the most scenic, productive site. This is to be acquired with least expensive materials, rapid-growing plants, and lowest labor investment possible.

This philosophy can be realized if the grower is operating by the rules of nature and accepts the premise that nature is independent, interdependent, and dependent on both the nonliving, or a-biotic, and biotic parts of life.

This is called ecology, and the natural world operates with ecological principles.

If sowing of seed or planting purchased plants, and forcing growing plants with toxins like herbicides, pesticides, and synthetic chemical fertilizers and genetically altering food, then success is brought into question because we operate outside the ecological boundaries. Harmful, toxic substances and practices can mutate or kill living organisms that are composed of cells. Cells derive their energy and growth from the variety of minerals, air, and water in the soil. If the cell is not productive because the soil is only stimulated with chemicals and with minimal nutrition, the end result will not be as useful to the grower as it could be, even though there is a large yield. If gardening success is determined by quantity only and quality of food is forgotten, then more study should be undertaken.

The role of water and minerals are part of the life cycle of organisms. What are the basic needs of plants and turf? Air, water, and minerals in balance with each other. A fourth

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obscure item that is sometimes forgotten is the acidity level in the soil. Let’s examine each item.

l AIR. Soil that is dry and compacted does not allow an abundance or air to pass through. Soil that is pliable and moist produces a better crop. To increase aeration it is advisable to mechanically aerate or have live microorganisms aerating the soil. The question is: What method is a labor saver? l WATER. This a-biotic substance works with the air and makes the soil become workable and minerals available to the plant. l MINERALS. They are derived from degraded rock or plant matter and are made available to the plant in solution. They are nutritional servers to the plant working with air and water to bring growing success. l ACIDITY and ALKALINITY. Plants, grasses, and other living organisms have a preferred acidity level. To find optimal acidity or alkalinity levels, soils have to be tested periodically. This knowledge reveals where the plant is most productive.

From considering these individual factors, it can be seen that ecological principles are at work integrating and regulating the outcome of an organism’s success. To force an outcome with chemical means or altering the cell workings can bring detrimental, unwanted consequences to gardening success at some unknown point in time. For best success, go back to the basics.

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Erin Kaspar-Frett,

MSM, LM, CPM Serving Western WI with Home• Birth, Prenatal Combining Wisdom of the Postpartum Services office in Menomonie and Well-Woman Care Ages with Modern Training •Provided Newborn Care 612-801-9967 612-801-9967 • 715-273-4081

Naturally

Transform Stress and Fatigue

By Beth Martin

Summer Support

While we all like to slow down and spend our summers relaxing, the reality is the majority of our lives stay just as busy during the warm months; they may even ramp up with increased travel, entertaining, and fun plans that can lead to overscheduling and stress.

Summer is an important time to support our bodies and build resilience for the cold months ahead. Many of us are accustomed to ignoring our body’s cries for nutritional support, rest and relaxation by downing another cup of coffee (or soda!), grabbing a quick muffin, or living on energy bars. Our culture is over caffeinated, over sugared and undernourished. Sugar and caffeine offer a quick lift, but the crash is never far behind.

Rhodiola Rosea

Adaptogens help restore your energy levels without putting additional stimulants into your system.

Adaptogens to the Rescue

Fortunately, nature has provided us with effective resources to support our stressed bodies.

Meet the adaptogenic herbs. An adaptogenic herb

Ashwagandha

is one that acts to normalize and regulate the systems of the body. By optimizing adrenal gland function (home of the fight or flight response) they support the body so it can adapt to stress in a healthy way. There are a number of adaptogenic herbs for adrenal support; Holy Basil, Eleuthero, Ashwagandha, Rhodiola and Asian Ginseng, to name a few.

Chris Hayden, MMFC’s resident herbalist and Wellness Buyer says “adaptogens are a great part of returning your body to a healthy stress response, restoring your energy levels without putting additional stimulants into your system. They help get you out of the “wired but tired” cycle by basically keeping your adrenals in idle, so your body isn’t as shocked by stressors.”

Our knowledgeable staff at Menomonie Market are on hand to help you find what you need, answer your questions. We welcome everyone, regardless of where you are on your path to wellness.

www.secondopinionmagazine.com | 25

Container Garden Tips

Best Suited for Container Gardens • Tomatoes • Potatoes • Cucumbers • Green Beans/ Runner Beans • Lettuce • Sweet Corn

• Turnips • Carrots • Peppers/Chilis • Eggplant • Blueberries • Green Onions • Strawberries

• Parsley • Zucchini • Basil • Radishs • Cabbage • Squash

Not Suited for Container Gardens

Midwest Environmental Consultants Over 50 Years of Landscaping and Environmentally Conscious Lawn Care

• Asparagus • Pumpkins

• Rhubarb • Pomegranates

• Fast Growing Trees

Choosing a Container In general, plants aren’t affected by container choice.

Should be large enough to hold the plant and have drainage holes.

Containers to avoid:

• Terra-cotta—porous nature of pots means more attention to watering • Dark color—absorbs heat, making the soil too warm for some plants • Treated wood—may contain chemical compounds that could be absorbed by plants Specialists in: ▪ Landscape Design ▪ Environmental Planning ▪ Natural Lawn Care

Call Gordon Petschow TODAY! 715-878-4472 Eleva, WI 26 | www.secondopinionmagazine.com

6025 Arndt Lane, Eau Claire WI, 54701 715-833-1234 ◆ www.dwntoearth.com

www.secondopinionmagazine.com | 27

corn chips, then you are very likely consuming them in the meat and dairy found in many grocery store products.

What Are the Health Risks Associated with GMOs?

Should You Be Concerned About GMOs?

By Heidi Toy What Is a GMO?

GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology. This is also called genetic engineering (GE) and genetic modification (GM).

This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial, and viral genes that cannot occur in nature or in traditional crossbreeding.

Nearly all commercial GMOs are engineered to withstand direct application of herbicide (these are called Roundup Ready crops) or to produce their own systemic insecticide (Bt corn and Bt cotton).

In the grocery store, approximately 80 percent of the items are made with GMOs: corn chips, corn cereal, corn starch, soy milk, tofu, high fructose corn syrup, sodas, non-dairy creamers, salad dressings, baby formulas, candy bars, waffles, seasoning packets, frozen meals, soups, sauces, snack foods. Then there are the individual product ingredients: amino acids, aspartame, ascorbic acid, sodium ascorbate, vitamin C, citric acid, sodium citrate, ethanol, hydrolyzed vegetable protein, maltodextrin, molasses, monosodium glutamate, sucrose, textured vegetable protein, xanthan gum. In other words, GMOs are in most processed foods.

The following crops are being genetically engineered for human consumption: ▪ 95 percent of sugar beets ▪ 94 percent of soybeans ▪ 90 percent of canola ▪ 90 percent of cottonseed (cottonseed oil is a common ingredient in vegetable oils and margarine) ▪ 88 percent of corn ▪ Hawaiian papaya ▪ small amounts of zucchini and yellow squash Recently, genetically modified alfalfa won U.S. government approval and is being grown for animal feed. Also, in the summer of 2012, GMO sweet corn (corn on the cob, frozen corn, and canned corn) appeared on grocery store shelves and roadside produce stands.

In addition to GMO alfalfa, GMO corn and GMO soy are fed to livestock. If you are not consuming GMOs directly, say by eating 28 | www.secondopinionmagazine.com

The American Academy of Environmental Medicine called for a ban on GMOs and urges physicians to advise all patients to avoid GMOs and indicates that several animal studies indicate serious health risks, including: ▪ infertility ▪ faulty insulin regulation ▪ immune problems including ▪ gastrointestinal disease allergies ▪ DNA damage ▪ accelerated aging ▪ cancer The British Medical Society, in 1999, called for a ban on the introduction of GE crops.

As long ago as 1997, scientists warned that genetically engineered food may result in new pathogenic bacteria because GMOs have crossed species lines.

Additionally, the use of GMO crops has increased the use of pesticides that are carcinogenic. Exposure to pesticides is linked to all manner of chronic illnesses including increased risk of reproductive abnormalities, birth defects, neurological problems, allergies, and cancer.

Industry points to the lack of a “smoking gun.” Deniability of health problems is easy when they come on slowly as opposed to a pandemic. Remember it took twenty-plus years for the U.S. government to admit that smoking causes cancer, for example.

Meanwhile, we saw a lot of industry-sponsored studies that smoking was not harmful. There were a lot of industry lobbyists behind the scenes working to keep cigarettes on the market. Today, we see the soda industry in a similar battle as more and more experts, including CNN’s Dr. Sanjay Gupta, lay considerable blame for the obesity epidemic on the soda manufacturers’ products.

Bottom line: human problems may be hidden for years, and may be masked by well-financed public relations campaigns, industrysponsored studies, and lobbying.

Heidi Toy is a Functional Nutritional Therapist, and the owner of “Educated Nutrition”, located in Altoona, WI. Her focus is helping people heal holistically, with an emphasis on digestion, weight loss, depression, female hormone issues, and fatigue.

Nutrition is the medicine that allows people to heal without medicine.

Heidi Toy

Nutritional Therapy Practitioner Immune Disorder Specialist 2519 N Hillcrest Pkwy #102 Altoona, WI 54720

715.869.3793

www.educatednutrition.com

Webster Hertel

Grantsburg BURNETT

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Barron Chetek Clayton Dallas Clear Lake 35 New Auburn CHIPPEWA Deer Cornell Gilman Medford Park Ridgeland Fresh, juicy, sweet berries are finally DUNN 64 64 Stillwater here. So grab the kids, a sun hat, and Glenwood Boyceville New Bloomer City get yourself picking this season. It's Richmond Colfax 53 TAYLOR Baldwin Downing Wheeler economical, great family time, and a way Stanley Chippewa Hudson Abbotsfor Falls Roberts to enjoy local fruits all summer, especially 94 29 Woodville Cadott Thorp Owen ST. CROIX when frozen or canned for later!!

Menomonie River Falls Beldenville 13 Eau Claire EAU CLAIRE Spring Prescott Fall Valley Downsville Greenwood Ellsworth Creek Augusta Loyal Maiden Durand PEPIN Fairchild Rock PIERCE Hager City Osseo Humbird Neillsville BUFFALO Mondovi Eleva Merillan 93 Stockholm CLARK Nelson 94 Alma Center Gilmanton Pepin Whitehall JACKSON Appledore Woods Berry Farm Blueberry Hills Farm LLC Govin’s Farm Independence Alma N6134 715-834-5697 N7900 County Road J, Menomonie 670th St., Menomonie Black 53 appledorewoods.com 651-303-3372 715-231-2377 Arcadia River Falls Buffalo W3865 County Rd HH, Eau Claire BlueberryHillsFarmWI.com govinsfarm.com Millston TREMPEALEAU JU U-pick strawberries, raspberreis, & blueberries.

U-pick 17 different varieties of blueberries, July Six acres of strawberries both U-Pick and preFountain 8 miles south of Eau Claire on Route 37.

4 - August. Grown pesticide or herbicide-free. Citypicked; Lamb, by the cut or custom cut, and Galesville Facebook: BlueberryHillsFarmWisconsin our all-natural chickens. 10 acre corn maze andTomah LA CROSSE Augusta Blueberries pumpkins every fall. Each spring come enjoy all Osceola

E27020 E. Branch Rd., Fairchild 612-850-9852 www.augustablueberries.com We have several acres and varieties of cultivated Highbush blueberries — all in a park like setting.

The picking season normally runs from Mid-July through August and early September. Check our web page or call for picking dates and times.

Blueberry Ridge

E2795 Hageness Rd., Eleva 715-287-3366 blueberryridge-orchard.com Facebook: Blueberry Ridge Orchard We grow 20 acres of Highbush Blueberries offered U-pick or pre-picked. Season starts early July. 12 miles S. of Eau Claire on Hwy 93.

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Support Local and Know Your Food The food we eat, where it comes from, and who grows it has become a topic of immense interest for many locavores and foodies. In the 2016 Farm Fresh Atlas, we bring you highlights of farmers tilling it up old school — natural and organic, free range and grass fed — the way your grandma used to eat. We guide buisnesses that support local farmers and their sustainable practices and let you know the closest place for you to find good, quality homegrown goodness.

I hope that you grab an atlas for yourself and a friend, that you find the information in its pages useful and educational, and along the way add a litte more locally grown freshness to your table. The Western Wisconsin Farm Fresh Atlas 2016 is out now and online at www.wwffa.net.

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Seibel’s Organic Dairy is a fifth-generation family owned and operated dairy farm near Bloomer, Wisconsin. Chuck and Diane Seibel bought the farm from his dad in 1983. Chuck transitioned the farm and became certified organic in 2001 in search of a healthier life style. Their son Adam and his wife Chrissy joined the operation about ten years ago. Around that time they all formed their pasture-raised organic meat business.

v Why Organic?

Organic farming does not use pesticides or synthetic fertilizers, which are designed to kill living organisms, can be harmful to wildlife, and can contaminate food, air, and water, as well as accumulate in our cells.

Organic farmers also do not use synthetic growth or breeding hormones, which are often used to alter reproductive cycles and speed up growth. This means healthier, less stressed animals and less exposure to endocrine-disrupting hormones for those consuming organic meats. The Seibels do not use antibiotics in raising their beef, nor do they use any genetically modified crops.

They seek to raise their animals in harmony with nature. They feel strongly that their meat tastes better and has more flavor than other meats due to the humane way they are raised.

v How Are the Animals Raised?

All of their animals are raised in wellventilated facilities, all built since 2005.

30 | www.secondopinionmagazine.com

From birth until two months of age, the calves receive milk, water, and calf starter, which is a mix of oats, corn, and all the right minerals to help them get off to a great start. Calves are housed in a stateof-the-art calf facility with individual pens.

From two to six months the calves eat oats and dry hay and are grouped in adjustable pens to comfortably house anywhere from two to fifteen calves. Once the calves reach six months of age, they receive a majority of their feed from the farm’s rich, lush pastures. If the weather is not ideal for them to be outside, they can come into the barn to cool off in the summer or warm up in the winter.

v What Products Do They Sell?

Seibel’s Organic Meats, LLC, offers frozen ground beef, tenderloin, ribeye, New York strip, sirloin steak, round steaks, sirloin tip roast, rump roast, prime rib roast, and beef roast. Beef is also available by the eighth, quarter, or half. They just recently began raising chickens. Their chickens are fed all certified organic feed and raised with access to pasture. These chickens are frozen whole and available year-round, however they are not certified organic due to processing plant licensing. All items are available for pick up at the farm, but they ask that you call before coming to make sure someone will be there. All pricing is listed on their website.

Contact them at seibelsorganic@gmail.com, call Chuck at (715) 568-2587 or Adam at (715) 933-2494.

Visit them on the web at https://sites.google.com/ site/seibelsorganic or find them on Facebook.

715-578-6803 CSA/Garlic

Check us out on Facebook

W2161 CR KK, Nelson, WI 54756 Organic Beef for Sale: Hormone and Antibiotic Free, Certified Organic, Pasture Raised

Buy direct from our local family farm Phone: 715-568-2587 Website: goo.gl/5ogpK4 Email: seibelsorganic@gmail.com

EGGS-EGGS-EGGS!

Cage free-free range-naturally produced Available on farm every day Pasture poultry available • Stew hens • Fryers • Roasters Contact: Amanda Bohl 715-556-3469 daytime 715-288-6608 evening Email: amandarbohl@icloud.com

Organic Meats, LLC

• Full greenhouse offering plants like; flowers, vegetables, herbs, fruit, some bushes, shrubs, and trees.

• Growing vegetables for sale along with beef, pork, chicken, • Live chicks, chickens, other and eggs. poultry, and hogs for sale.

E7986 770th Ave., Colfax, WI 54730 rebakoff@yahoo.com

www.whitetailorganics.com • 715-210-5955 • 715-962-3202

9359 100th Ave., Chippewa Falls, WI 54729 www.farmfreshbrowneggs.weebly.com

NEW location in Wilson Park

At the corner of 8th Street & 9th Avenue (next to the new Menomonie Market Food Co-op)

Every Wednesday 11:30am-6:00pm and Saturday 8:00am-1:00pmnd st May 21 through October 22 Like us on Facebook AcNcoepwting Contact Robyn at 715-781-1416 or rthibado@wcap.org Managed by

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at your co-op, farmers market, berry patch today. Or check out more local farms at wwffa.net

Find these fine farmers and much, much more in the Farm Fresh Atlas

www.secondopinionmagazine.com | 31

3007 Mall Drive 715-838-1000

Support Farm Fresh

By Emily Schwartz

T

here’s nothing quite like strolling through a bustling farmers market early on a Saturday morning, basket and cash in hand, looking through the rainbow array of fresh produce. With a growing trend towards locally sourced foods, it’s no wonder why farmers markets are popping up everywhere. In fact, the United States Department of Agriculture estimated that the number of farmers markets exploded by over 75% in the past eight years. In 2014, there were over 8,400 markets in cities across the country. And, that growth shows no signs of slowing down!

Don’t want to miss out on the farmers market fun this summer? Here are several tried-and-true tips for making your trip to the farmers market a success: ►Arrive early. Many vendors bring a limited amount of produce each week, so head to the farmers market early for the best selection. Early morning shopping also often means smaller crowds and more opportunities to chat with farmers and fellow market-goers.

www.festfoods.com ►Cash is king. When heading to a farmers market, remember to bring the cash! Although growing in popularity, most vendors don’t have the capabilities to accept credit or debit cards at this time.

Some markets do accept SNAP/EBT cards and WIC vouchers. If in doubt, swing by the ATM before heading to the market. Also, vendors appreciate bills in smaller denomination. ►Bring a bag or a basket. To help keep costs down, it is best practice to bring a reusable bag or basket to carry all of the wonderful items you find. Don’t worry if you happen to forget! Vendors will always have a few extras. ►Ask questions. Farmers are farmers because they love the food that they grow. They are incredibly knowledgeable about the fruits of their labor - no pun intended - and enjoy sharing information about their growing practices and favorite preparation techniques. ►Try something new. Farmers markets provide the opportunity to branch out from the traditional Russet potatoes, Roma tomatoes and Red Delicious apples. In fact, many local growers offer more unusual or heirloom varieties of

Looking for a Local Farmers Market?

Festival Foods Eau Claire Farmers Market 3307 Mall Drive June 5 to October 30 Sundays: 8 AM to 2 PM 32 | www.secondopinionmagazine.com

common fruits and vegetables that are more suitable for our Wisconsin climate and growing season. Farmers markets provide the perfect opportunity to try something new like purple carrots or multicolored tomatoes. And, there are frequently samples! ►Get creative. One of the beautiful things about shopping at farmers markets is seasonality. Although farmers are often able to give a good prediction of what will be available in the upcoming weeks, there is little certainty from week to week. So, head to the farmers market with an open mind and prepare to get creative! ►Bring the family. With a bounty of delicious and nutritious foods, the farmers market is the perfect venue to get kids excited about fruits and vegetables.

Markets also offer the unique opportunity to learn more about where food comes from, how it is grown and what can be done with it. ►Have fun! There are few activities that are comparable to shopping at a farmers market. Enjoy the lively atmosphere, befriend a farmer and have fun eating the freshest of foods!

Festival Foods Cares About Local Foods...

Find Them in Our Natural and Organic Section

• Becki’s Mom’s Granola from • Schultz’s Down On The Farm Eau Claire Seasonings from Eleva • Seibel’s Organic Meats from • Grandma Ferdon’s Bloomer Gluten Free from Hayward • Cedar Bee Meats from • Castle Rock Dairy Cheese, Mondovi Ice Cream, Milk, Eggs from • One Love Bread from Withee Osseo