September/October 2018
FREE
INSIDE:
Farm to table everything!
IN THIS ISSUE
Farmers Market Scavenger Hunt Brought to you by: www.secondopinionmagazine.com | 1
September Mum Mania You’re Invited to:
mums: Buy 3, get 1 free
BURGER NIGHT! at Together Farms WHAT:
100% grassfed beef burgers, cheese curds, fries, drink & fun on the farm!
WHEN:
Thursdays-Saturdays, 4:00PM-9:00PM(ish) May 3rd - September 30th
Where:
Together Farms, W93 Norden Road, Mondovi, WI
WHY:
Amazing food, great atmosphere, cute farm animals, and live bands! Plus Gluten Free & Vegetarian Options!
Watch for Wine Night Tickets, Second Wednesday of every month! Brunch on Sundays from 11am-5pm
TogetherFarms.com/BurgerNight • 715.210.4740 TogetherFarms@gmail.com
come see
The all new Mustard Seed Boutique!
our new ! expansion
Our new look for our The Five & Two Cafe is complete!
Sept. & October Events
September 8 • Salsa Samplin’ and Tomato Tasting September 15 • Fall Festival with Exotic Zoo Saturdays in Sept. & Oct. • Scarecrow Makin’ Saturdays October 27 • Pooches & Pumpkins
6025 Arndt Lane, Eau Claire
715-833-1234 dwntoearth.com
HENNING ART GALLERY - Open Year Round -
Original Paintings Cards Prints
715-286-2464 | henninggallery.com #8 on the Falling Leaves Art Tour, October 6-7, 2018
Establish a Dental Home . . . Call 715.835.7172
Neal R. Benham, D.D.S. Associate Professor of Pediatric Dentistry
Local, Handcrafted, Cold Brew & Nitro Pour Coffee
n7cafe.com
Facebook.com/n7cafe 2 | www.secondopinionmagazine.com
* Fun, supervised playroom * Providing experienced pediatric dental care for over 30 years * Beat the back-to-school rush * Call now to schedule your children
Acade The Americ a m the Am y of Pedia n trics eric Pediatr an Academ and y of ic Den tis re establi commends ts shing a Home by age Dental one.
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Most insurance and Badgercare accepted.
Contents Support local and know your food! Think Green
First Steps for First Aid for Pets 5 The Chippewa River: Something to Celebrate
Feeling Good
Prolozone Therapy for Joint Pain
Live Your Best Life How to Pack a Backpack 16 Raising Well-Adjusted Kids 17 Upper Cervical Chiropractic 18
15
Chiropractic--The Right Time is NOW
Good Eats
7
Also Inside:
■ Balanced Living - 4
20
Modicum Brewery: ‘Small’ Name, Big Tastes 25 Locavore Everywhere You Look 26 Buy Local. Eat Local. Why Local. 27 Microgreens For Macro Nutrients 30 The Watershed Café: A Local Food Focus 31
■ Green Products We Love - 6 ■ Frolicking Fall Fun - 9 ■ Back to School - 23 ■ Farmers Market Scavenger Hunt - 28 ■ Eat Local Challenge - 32 Arwen Rasmussen, 715.831.0325 editor@secondopinionmagazine.com www.secondopinionmagazine.com Graphic Design: Brigit Olson Editor: Becky Streeter 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. ©2006-2018
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. Second Opinion’s mission is to help educate and empower folks in the region to live healthier and more fulfilling lives.
www.secondopinionmagazine.com | 3
balancedliving
october is fair trade month
Fair Trade is a tangible contribution to the fight against poverty, climate change, and global economic crises. The World Bank reports that more than one billion people still live at or below $1.25 a day. The World Fair Trade Organization (WFTO) believes that trade must benefit the most vulnerable and deliver sustainable livelihoods by developing opportunities especially for small and disadvantaged producers. Recurring global economic crises and persistent poverty in many countries confirm the demand for a fair and sustainable economy locally and globally.
KICKAPOO COFFEE
Farmer Focused
their PURSUIT OF AMAZING COFFEE IS GUIDED BY GRATITUDE FOR COFFEE FARMERS. They put farmers at the center of what they do. They recognize their expertise as well as their right to fair compensation and a democratic voice. Throughout the year, they are traveling to origin to spend time with farmers, and their time on the farm is deliberate and critical. To get even closer to their farmer partners, they've become more engaged with the importing process itself. In order to do this, they joined Cooperative Coffees, an innovative roasterowned cooperative. Through this they are able to offer crucial pre-harvest financing to their long-time cooperative partners, shouldering some of the risk that traditionally has fallen on those members of the supply chain least able to handle it. Collectively, they also donate .05 per pound to producers in Latin America, supporting local, community-based programs run by the producer and their families. Over the years, their fair trade purchases have helped to fund countless projects in more than a dozen countries.
kickapoocoffee.com
tips and ideas for a healthy and balanced life
?
did you know
50¢
Cost per egg
Even if you pay $6 for an organic, pasture-raised dozen, eggs are still one of the most cost-effective animal proteins.
Who’da Thought! Tips to use things in new and inventive ways!
◗ Chalk is a moisture absorber. Tie up a few pieces in cheesecloth and store them with your good silver to slow any tarnishing. ◗ At a party, stash ice in a colander set on top of a bucket or a bowl. Water will drain out, and guests will get only the solid stuff. ◗ A toothbrush will lift away stray threads of silk from fresh ears of corn quickly and efficiently. ◗ That straightening iron works on more than just hair: Use it to press
between buttons, where a regular iron won’t fit.
◗ Make no-mess pancakes with the help of a ketchup bottle: Pour in batter, then squeeze out precise portions. A great way for kids to participate too. 4 | www.secondopinionmagazine.com
EARTH | PETS | GREEN PRODUCTS
think green
First Steps for First Aid for Pets By Margaret Meier Jones
W
e all have that place in our homes where we go when we need first aid for ourselves. Do you have that same confidence on locating your first aid kit for your pet? If you do, that's great! Go there now and check the expiration dates on all of the contents of the kit. If you do not, the following information will help you create one. Many over the counter products for people are NOT safe for pets. Recently here at Buffalo Valley Vet Clinic, we had a client call after hours and ask, "Can I just give my pet two Tylenol, watch it, and come in during regular business hours?" We were glad she called before she just administered the medication because dogs can become very sick with Tylenol, and it is fatal to cats! So, while it is important to have the first aid kit organized and handy in the event of an emergency, NEVER give any medication to your pet without first speaking with your veterinarian. We recommend keeping your veterinarian's contact information in several locations, including inside or taped on top of the first aid kit.
"Alright, Doc, disclaimers aside, what should I buy for this first aid kit?" The following is a list of items you should be sure to include: • Generic Benadryl, or diphenydramine, 25mg TABLET (not capsules) • Liquid Pepto-Bismol • 81mg ASPIRIN (not Tylenol, Advil, or Aliev) • Imodium AD • Milk of magnesia or activated charcoal • Generic triple anti-biotic ointment (not cream) • Artificial tear ointment • Saline solution eye rinse • Hydrogen peroxide 3% • Telfa pads of various sizes • Non-stick bandaging "tape" such as Vet-wrap
• Cotton swabs and gauze squares • An old pair of nylon dress socks or stockings and/or a slip leash for an emergency makeshift muzzle Have these items on hand and in a location that is easy for you to access, but where your pet cannot. Your advanced preparation will help your veterinarian guide you with advice that may just one day save your pet's life. For further tips and tricks for the best pet first aid kit, check out the following links: http://www.humanesociety.org/animals/resources/tips/pet_first_ aid_kit.html; https://www.avma.org/public/EmergencyCare/Pages/ Supplies-Checklist.aspx; https://www.aspcapro.org/resource/savinglives-shelter-health-poison-control/how-make-pet-first-aid-kit
When your pet is family, you want only the best for them. Find it at
Animal Wellness Center
of Buffalo Valley
Margaret Meier Jones DVM, CVSMT*
*Certified Member of the American Veterinary Chiropractic Association
715-926-3836 |201 Industrial Dr., Mondovi youranimalwellnesscenter.com
Need Answers? We have them!
We offer exceptional care in traditional veterinary medicine in addition to alternative treatments including acupuncture and spinal manipulative therapy. www.secondopinionmagazine.com | 5
5th Annual
Farm to Fork Dinner Tuesday, October 2, 2018 at The Lakely - Eau Claire
see back page for more details
Anna Martinson B.S., LMT Massage Therapist Since 1985 • Life Coach Since 2002
Licenced Massage Therapist Certified Life Coach • Mind Body Coach Schedule Your Appointment Online At
HarmonyHealingCenter.net Or Call 715-456-2544 2411 N Hillcrest Pkwy • Suite 11 Altoona, WI 54720
planting spring bulbs ...
YOUR GUIDE TO FALL PLANTING BULBS FOR AN AWESOME SPRING BLOOMING!
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FOR ALL YOUR FALL BULB PLANTING NEEDS AND QUESTIONS GO TO MAY’S FLORAL,
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The Chippewa River: Something to Celebrate Submitted by Beaver Creek Reserve
T
he Chippewa River is a unique and beautiful resource. The Lower Chippewa River Area (LCRA) consists of the final 40 miles of the Chippewa River -- Wisconsin’s second longest river -- before it meets the Mississippi. The Chippewa River has always been an important resource. As settlers came to this area, the Chippewa River was vital for trade and travel. The timber industry and the mills on the river were directly responsible for the growth of Eau Claire and the surrounding towns. A lack of steep banks and a fairly level grade between the ground and water made ideal locations for boat landings. This made loading and unloading boats easy, as well as moving the thousands of logs that came down the river to holding ponds to be sorted for milling. Those logs were then held in places like Half Moon Lake and Dells Pond once the dam was erected. It is estimated that at the peak of the saw mill industry, more board feet of lumber was being milling in Eau Claire than any other city in the country! About this same time, bridges were being erected to unite the two banks of the river, with the first bridge located near what is now Grand Ave. This bridge connected downtown and the Water Street area, which at the time was known as “West Eau Claire.” In 1872 Eau Claire was incorporated as a city in 1872, and a hydroelectric generator was installed at the Dells Dam in 1882, close to the original logging dam. The timber industry in the Chippewa Valley faded between 1891 and 1911 as the timber forests were all but depleted. This led to the growth of industry and agriculture in this area, both of which took their tolls on the quality of the river. One notable company located on the east bank of the Chippewa River, where Phoenix Park is today, was the Phoenix Manufacturing Company (later called the Phoenix Steel Company), which began in 1861 and manufactured equipment for the logging industry. In 1892 a new division of the company was started called the Phoenix Furniture Company which was located near Half Moon Lake. As the logging industry waned, the company was bought and sold several times, eventually converting to the manufacture of steel beams, sheet metal and other related products from 1925 until 1976. The 1960’s and 1970’s saw a focus on the environment. A major catalyst for change and social support towards environmental awareness and grassroots efforts was the establishment of Earth Day, on April 22, 1970, by Wisconsin Governor Gaylord Nelson. Between the 1970’s and 1990’s, several state and federal environmental laws were passed. The state Endangered Species Act in 1971 followed by the Federal Act in 1977, the Water Pollution Control Act and the
Safe Drinking Water Act passed by Congress in 1972 and 1974 respectvely. These state and federal laws set the stage for sweeping changes to industry practices along the river. While these state and federal laws gave structure to policies, there were still many grassroots efforts that helped protect and conserve the LRCA. In the 1970’s, a nuclear power plant was proposed at a site along the lower Chippewa River. Because of public outcry this plan was eventually abandoned. Last year, 1,000 acres of the property -- now known as the Tyrone Property -- was purchased by the Wisconsin Department of Natural Resources from Xcel Energy. This area provides trail and river access for recreation and is also home to unique bird and insect species. In the late 1980’s, the Chippewa River State Trail was created and continued plans were made to improve the health of the river. So why is the Lower Chippewa River so vital? In addition to its use for trade, travel, and recreation, the Lower Chippewa River Area (LCRA) remains one of the most diverse in the state. In the peak of bird migration, it is estimated that 100,000 land birds travel through the Chippewa River flyway each day! The Lower Chippewa River State Natural Area contains 25% of the state’s remaining prairies and savannas. According to the WI DNR, 75% of Wisconsin’s fish species are found in the Lower Chippewa River Area, and it is also home to 125 different species of birds. More than 120 species of plants and animals that inhabit the LCRA are identified as either rare, of concern, or endangered. While the Chippewa River has come a long way, it is still far from perfect. As the Chippewa Valley grows, more people use the river and this poses a great threat of introducing harmful invasive species. There are dozens of organizations working to protect and conserve this incredible resource. To learn more about the history and how you can help protect the Chippewa River, attend the 5th Annual Celebrate the Chippewa River Conference, October 27th. More information is available at beavercreekreserve.org. To learn more about the history of the Chippewa River, check out Biking Into History: A Natural History Tour of Eau Claire on Thursday, October 11 from 4:30 - 6:30 p.m. leaving from the Phoenix Park trailhead. Contact the Chippewa Valley Museum for more information at either 715-834-7871 or cvmuseum.com Sources: https://dnr.wi.gov/water/basin/lowerchip/lchippewa.pdf https://en.wikipedia.org/wiki/Phoenix_Manufacturing_Company www.secondopinionmagazine.com | 7
Fall Gardening Tips from Plant Beds
• Remove dead annual plants and all debris after the first frost. Leaving debris may aid in overwintering diseases or insects that could infect next season's plants. • Certain perennials can remain throughout winter, their seed heads providing food for birds and small critters. Only leave healthy plants to prevent the spread of disease and insects next season. Here are a few types of perennials that help wildlife throughout winter: black eyed susan, blazing star, coreopsis, purple cone flower. Sunflowers, although annual, are also a source of nutrients for many little critters over the winter and may even reseed themselves the following season. • Mix compost or manure into the soil to build up nutrients. • Renewing mulch in the fall helps keep plants dormant during periods of warm up over the winter. After cleaning out dead plants and after the ground has frozen, add 4-6” of fresh mulch. • Clean all tools and any pottery with warm, soapy water or a 10% bleach solution. Make sure tools are dry before storing to prevent rust.
8 | www.secondopinionmagazine.com
Trees, Shrubs & Evergreens
• To avoid critters chewing on young tree trunks, use tree guards or chicken wire. Rabbits can chew trees into their 5th and 6th seasons. Take into consideration snow accumulation and protect your tree 3-4' from the ground up. • Flowering shrubs should be pruned right after flowering, so only prune shrubs that bloomed after June 15th in the fall. All others should be pruned in the spring after bloom. • Use burlap to make a shield or wrap evergreen shrubs to protect against winter wind and sun. • Keep evergreens properly watered throughout the growing season and into the fall. Decrease watering in September to encourage hardening off, then water thoroughly in October until the first freeze. • Do not prune evergreens after August. It encourages new foliage growth which may be susceptible to winter burn.
Frolicking Fall Fun LEFFEL ROOTS APPLE ORCHARD
Fall Fun for Everyone!
OPEN THIS FALL!
Come visit our small, family orchard! We have pick your own apples and pumpkins, Our wheelchair accessible deck... a great corn maze, yummy pies and caramel apples, Come check and much more! it out! Our corn maze honors the 100th Anniversary of the American Legion and all Veterans. The American Legion does great things for the community, children, and veterans across the country!
leffelroots.com 715-514-5171
W2369 Maple Rd-Eau Claire Open August 31 End of October
apple fun facts!
• Apples are 25% air –that’s why they float! • 2/3 of the fiber is in the peel • Apples have more fiber than 2 glasses Metamucil! • 10.5 LB = Peck • 42 LB = Bushel
www.secondopinionmagazine.com | 9
Opening day: September 1st We are open 10 to 6 seven days a week.
working together! Fresh picked apples and pears
Pick your own apples:
We have over 20 varieties ripening from early August through late October.
We are happy to announce that AVEnue Orchard and Class Apple will have pick your own apples...
For more information go to our website!
...for dates and varieties available go to our web page.
Free Special Events 2018
• September 15.................Snake Discovery from 1 to 3 • September 29 & 30.........Pumpkin Chunkin from 12 to 5 • October 6........................Robert the Magician – shows at 1 & 3 • October 13......................Pickles the Clown from 1 to 3 • October 20 & 21.............Pumpkin Chunkin from 12 to 5
www.ricelakepumpkinpatch.com
More for the Picking! 6700 US Highway 53 Eau Claire, WI
715-563-5874
aveappleorchard.com
$1 Off
5198 Sunset View Dr. Eau Claire, WI
715-563-5874
Class Apple orchard
classapple.com
Good towards any purchase at any AVEnue Orchard and Class Apple location.
Expires 12/31/18
Celebrate the Fall Harvest at Valley Pasture Farm & Pumpkin Patch
6 acre
• corn maze • Outside music on weekends (weather permitting) • Children's barrel train ride on weekends • Concessions and pumpkins of every shape, size, and color, as well as gourds, decorative corn, squash, corn shocks, a barn filled with fall decor, and a pumpkin shed with Halloween merchandise • Opening mid-September
schultzscountrybarn.com
Fri, Sat, & Sun September 15-October 27 from 10am to 6pm Over 25 fun and unique activities for the whole family including a pick your own pumpkin patch, 3 acre corn maze, wagon rides, bounce houses, 80ft giant slide, farm animals, & wooded trails! Concessions available featuring local products - plus pre-picked pumpkins, winter squash, apples and other Fall goodies.
valleypasturefarm.com
10 | www.secondopinionmagazine.com
eat more
cranberries! health benefits 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Rids infection in the urinary tract Assists kidney problems Full of vitamin C Lowers bad cholesterol Fights off cancer Prevents dental problems Improves mental health Relieves skin conditions High in anti-oxidants Great for respiratory system
Locavore chef Amy gives US her take on cranberries My favorite thing to do with any tart fruit is to make a barbecue sauce to pair with a super luxurious or gamey meat. A heritage breed pork chop simply grilled with its nice fat cap slathered in cranberry barbecue sauce sounds like total heaven. The best part is after messing around with your own version of your favorite base barbecue sauce (a mix of tomato paste, brown sugar, molasses, apple cider/vinegar), you can interchange your tart fruit however you'd like. Strawberries, rhubarb, cranberries; they can all be used to add something extra to a basic bbq.
Source: eathealthylivefit.com
Warrens Cranberry Festival September 28-30,2018 Opens 7 a.m. All 3 Days
Phone: 608-378-4200 Fax: 608-378-4250 cranfest@cranfest.com
warrens, wi 8 Miles North of Tomah Take I-94 West to Exit #135 • Cranfest Marsh Tours • 80 Food Booths & Video, Fri. & Sat. • Gigantic Parade Sun., • 850 Arts & Crafts at 1:00 p.m. booths all 3 days! • Festival • 350 Antiques & Flea App now Market booths all 3 days! available
make this!
CRANBERRY JAM YIELD: 2 CUPS TOTAL Ingredients:
12oz fresh or frozen cranberries 1C granulated sugar 1/2C water 1/2C orange juice
Directions: Add ingredients to a medium saucepan, stir to combine and dissolve sugar. Bring to a boil and then reduce to a simmer for roughly 20 minutes or thickened, stirring occasionally. Allow all berries to burst and then process with an immersion hand blender. Press through a mesh strainer into a medium bowl, discarding solids. Transfer jam to desired storage container. Cool to room temperature before covering and chilling. Use within 2 weeks. Source: bakedbyrachel.com
www.cranfest.com www.secondopinionmagazine.com | 11
12 | www.secondopinionmagazine.com
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Sue Peck, PhD, GNP-BC, APNP, FAAO, APT, CHTP/I Integrative Nurse Practitioner
FUNCTIONAL MEDICINE
Fellow American Academy of Ozone Therapy Health Office Co. S.C. 2130 Brackett Ave., Suite B - Eau Claire, WI 54701
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Cultivating a Mindful Life:
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with Ann Brand, Ph.D.
Sunday evenings • 6-8 PM Beginning September 16
•Specializing in Pain Management •Nine Different Styles of Acupuncture & Styles that Do Not Use Needles •Free Consultation •Senior, Student & Veteran Discounts • Treatments Can Start as Low as $30.
• $150 if you sign up by Sept. 9 • $200 after Sept. 9
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Acupuncturist, M.S.O.M., L.Ac, Dipl.AC., B.S. in Nutrition, C.A.
���e �� Be�e�� ��e� You Feel BETTER!at The Center EC Located 616 South Farwell St. To sign 628647 up4-10-11 for Eau Claire
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the course, contact Ann at annbrand365@gmail.com or call 715-579-9453 (715) 379-6429 www.secondopinionmagazine.com | 13
ugly? Silver Fillings: Just Or harmful too? This is a picture of a “Silver” or “Amalgam” filling. It is 50-52% MERCURY! If the mercury in this filling were spilled in a school, it would be evacuated...
This is a picture of a “light cured” composite filling. They can last as long as or longer than mercury fillings with no danger of releasing harmful heavy metals. As noted on Dr. Mercola, Dr. Oz, and 60 Minutes... Mercury fillings may have a significant negative impact on your health.
Make 2018 your year for healthy choices! Dr. Laughlin and Dr. Reed have 70+ years of experience. They are passionate about Holistic Dentistry and are committed to continuing education.
HEALTH CENTERED DENTISTRY HAS BEEN SAFELY REMOVING MERCURY FILLINGS FOR OVER 40 YEARS. Call or visit our website for more information:
715.426.7777
HealthCenteredDentistry.com
BE SEEN HERE! CALL US TODAY! 715.831.0325 Equine Inspired Wellness, LLC Offering appointments at The Center EC for Massage & CranioSacral Therapy, or Psych-K. www.EquineInspiredWellness.com Jayne Nuutinen Wolff – 715-829-5379
Firefly Reiki Ilona Udvari
Reiki Master Teacher, Usui Shiki Ryoho, Seichim, Karuna Ki, Firefly Reiki Offering treatments, classes and channeling N4002 State Rd. 25, Menomonie, WI 54751 715-235-7732 ilona@fireflyreiki.com ♦ www.fireflyreiki.com 14 | www.secondopinionmagazine.com
EGGS - EGGS - EGGS!
Cage free. Free range. Naturally produced. Available on farm every day.
Pasture poultry available Whole Birds - Halved Breasts Leg Quarters - Wings - Stew Hens
Contact: Amanda Bohl 715-556-3469 9359 100th Ave., Chippewa Falls, WI amandarbohl@icloud.com farmfreshbrowneggs.weebly.com Facebook: @Amanda’s Eggs
NEED HELP GETTING FROM WHERE YOU ARE TO WHERE YOU WANT TO BE?
For more information on the classes, please text Dr. Lynn R. Thompson at (715) 456-6734
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NUTRITION | HEALTH
feeling good
Prolozone Therapy for Joint Pain E
By Sue Peck
veryone has experienced it, and most of us have some sort of chronic and undiagnosed condition of it: joint pain. Most of us also would prefer to avoid surgery, so we just live with it and pop some ibuprofen. But there might be another option for you.
Prolozone is derived from the Latin word “proli,” which means to regenerate or re-build, and the word ozone. “Prolo” is short for proliferation, because the treatment causes the proliferation (growth/formation) of new ligament tissue in areas where it has become weak.
Prolozone® is a vitamin/mineral/homeopathic/oxygen-ozone injection technique developed and pioneered by Dr. Frank Shallenberger. It is a non-surgical option for musculoskeletal and joint pain including chronic neck and back pain, rotator cuff injuries, degenerative and arthritic hips and knees, degenerated discs, and shoulder and elbow pain. Because Prolozone can reconstruct damaged or weakened connective tissue in and around joints, there is a 75% chance for the chronic pain sufferer to become pain free.
Ligaments are the structural “rubber bands” that hold bones to bones in joints—like shock absorbers for the body. If ligaments become weak or injured they may not heal back to their original strength or endurance. Ligaments have limited blood supply so healing is slow and not always complete. They also have many nerve endings, so the person will feel pain at the areas where the ligaments are damaged or loose.
Prolozone Therapy is an injection technique similar to Prolotherapy, but it uses ozone. This causes the joint to heal much more quickly than in traditional Prolotherapy. Ozone is a highly reactive molecule and, when injected into a joint capsule, it is able to stimulate the fibroblastic joint repairing abilities. Prolozone also does not have the side effects associated with steroid injections.
Our joints are like hinges on a door: until the hinge is fixed, the door won’t open or close correctly. The same thing happens with injured joint and a lack of nutrients. A lack of nutrients, lack of circulation, aging and inflammation contribute to failure of tissue repair. When this happens the ligaments, tendons, and cartilage become dehydrated and weaker. Ligament laxity and more abnormal mechanical stress and shearing forces on the joint, lead to even more joint dysfunction. This leads to a progressive separation of the ligaments from the superficial covering on the bone called the periosteum. This pulling on the periosteum creates a space, which the body fills in with new bone. These new parts of bone are called osteophytes (bone spurs). Osteophytes and joint laxity result in a reduced range of motion, increased strain on surrounding muscles trying to compensate for the weakness, and potentially more dysfunction and pain. Prolozone helps the body repair and tighten the lax structures, partially torn connective tissue, and ligaments. Prolozone halts the pain/inflammation cycle without the side effects of steroids. This allows for better circulation, increased blood flow, and hydration of the damaged tissues. A healing environment is set up within the joint and results in increased range of motion and decreased pain. To make an appointment for Prolozone therapy, call 715-8958571 or contact us through www.ozonehealthoffice.com. Sue Peck PhD, GNP-BC, APNP, FAAO, APT, CHTP/I The Health Office Company. Treating the cause, not just the symptoms. Preventive health care | Care of long-term chronic illness Ozone therapy | Prolozone joint and spine therapy Healing Touch | Guided Imagery | Nutrition - oral and IV www.secondopinionmagazine.com | 15
CHIROPRACTIC CARE
live your best life
How to Pack a Backpack W ith our kids heading back to school, it is important to think about the book bags they are using. When we consider optimal support of the young and growing spine, a well-fitted backpack is superior to messenger bags that are carried to the side of the body. Backpacks, when used properly, are positioned such that the strongest muscles of the body (back and abdominal) are activated to support the load and weight. Learning how to use a backpack properly can go a long way toward preserving your child’s good posture. It can also help prevent painful strain on joints such as shoulders, upper back, and neck, which can lead to headaches and multiple pain syndromes. When packing a backpack, the following guidelines could prevent unnecessary stress and strain on your child’s spine and posture: The 10-15% Range Limit the weight of your child’s backpack to no more than 10-15% of their total weight. Use a scale to determine the weight of the loaded pack and divide by your child’s weight to determine the percentage. Become familiar with the load to help you stay within the ideal range. Pack It Properly Position heavier books/items closest to the body, and lighter items toward the outside. If you pack items in small pockets on the sides of the pack, take care to balance the weight of these items. When packed properly the backpack should hang evenly on shoulders and not pull away from the body. Wear It Properly This means wear both shoulder straps. Shoulder straps should be stiffly padded and wide enough to ensure that they do not dig in and add painful stress to the structures of the shoulder and neck. Wear both straps, one on each shoulder, at the same time. The Four-Inch Rule Properly fitted backpacks should not hang more than four inches below the waistline. Take the slack out of the shoulder straps if this is the case. With the help of the above steps, and a few extra minutes of attention, you may very well be able to prevent your child from developing problems. Some problems caused by pulling against an overloaded or poorly balanced backpack can lead to: 16 | www.secondopinionmagazine.com
By Judy Soborowicz, Active Health Chiropractic
• Poor posture/Forward Head Posture • Pain in neck and shoulders, possibly traveling into arms and hands, or tension leading to headaches/poor focus • Back or hip pain, possibly traveling to the front of hips or back of legs • Improper curvature of the spine Considering the backpack as a source of potential problems is important because it affords you the ability to identify the cause of a problem and/or potentially stop it before it has a chance to start. Although these guidelines are important for anyone using a backpack, it is especially important for young children and their growing spines. As a twig is bent, so grows the tree. Contact your chiropractor with any questions about your child’s spinal growth, posture, or other body signals that may concern you. Every child deserves complete health care, so let’s take care of their backs while we can. Judy Soborowicz, DC CCN obtained her chiropractic degree at Palmer College of Chiropractic. Dr. Judy enjoys practicing chiropractic and nutrition at Active Health in Eau Claire, alongside her husband Dr. John.
S
afeguarding our family’s health through wellness habits is one of the greatest gifts we as parents can give our children. To achieve wellness, we nourish our families naturally and seek more safety and quality from our products, our environment, and our healthcare providers. Your child’s health involves quality nutrition and sleep, exercise, toxin avoidance, stress reduction, happy and positive thoughts, and a wellfunctioning nervous system. We must nurture all of these for our children to be well balanced and able to express their full potential, and choosing a wellness-focused pediatric-trained chiropractor will help you nurture your child most effectively. Also, a wellness-based chiropractor will educate, counsel, and navigate parents towards improved natural health decisions. An irritated nervous system can be the cause of many health complaints. Chiropractors are the only health care professionals qualified to detect, correct, and prevent nervous system dysfunction caused by spinal misalignments. Spinal misalignments may lead to many common health complaints in children: Colic | Earaches | Nursing difficulties | Reflux | Constipation Sleep problems | Bedwetting | ADHD | Behavioral issues Postural problems | Growing pains | Asthma and allergies Masking symptoms with drugs with worrisome side effects is neither our only nor often our best option. Instead, chiropractors help to support our children’s own natural ability to heal by approaching the root cause. Because the nervous system
coordinates the function of all bodily systems, our children’s health may be impaired by nerve interference. Chiropractic adjustments help to restore nerve function, thus allowing the body the ability to operate at full potential. Your chiropractor will also work with you and other practitioners when needed to address other possible contributing lifestyle factors, such as exposure to toxins or poor nutrition. Then, as your children’s nerve function improves, true wellness is often quite noticeable! Their bowels may work more regularly, they may become calmer and more focused, and their immunity may be strengthened with noticeably fewer colds. Reassuringly for parents, pediatric chiropractic adjusting procedures are gentle and specifically modified to fit a child’s size, weight, and unique spinal condition. Adjusting a child involves specific pressure equal to that used to check the ripeness of a tomato. Most parents report that their children enjoy their chiropractic adjustments and even look forward to their visits! Although all chiropractors are qualified to adjust people of all ages, some chiropractors have taken specialized post-graduate pediatric training through the International Chiropractic Pediatric Association. Find one for your family by searching your zip code at www.icpa4kids.org. And, importantly, most insurances do cover chiropractic care for children, or reasonable cash payment plans are usually available, making chiropractic care an affordable and wise healthcare option for most families.
chiropractic care
www.secondopinionmagazine.com | 17
Upper Cervical Chiropractic J ust like Atlas from Greek mythology holds up the world, the Atlas bone (or Atlas/Axis at the C1/C2 junction) holds up and supports the head. Chiropractors in the early 1900’s believed that correction of this upper cervical area influenced the function of the entire spine. They believed that no adjustments to any segments below the C1/C2 area were necessary for healing to take place. Upper cervical (UC) chiropractic techniques focus on correction of the spine via the first or top bone in the spine. UC chiropractic became best known through the work of BJ Palmer, the Son of DD Palmer, the founder of chiropractic in the late 1800’s. BJ developed and refined the correction of spinal subluxations throughout his lifetime. He even dubbed it as “HIO” for hole-in-one. He was a very dynamic individual and UC adjustments were his life’s work, believing this to be the only area of correction needed. After BJ’s death in the 1960’s, many other chiropractors began modifying the UC technique. They sometimes put their own names to the technique when improvements could be found to deliver the “best” UC correction. Some of the names include: Grostic, Kale, NUCCA, Orthospinology, Atlas Orthogonal and Blair. All UC chiropractic techniques have one thing in common: to correct the upper cervical subluxation via gentle adjustments for the restoration of structural and functional integrity of the spine and nervous system. Many of the UC techniques utilize x-ray analysis along with postural leg checks to evaluate the alignment of the C1/C2 area.
18 | www.secondopinionmagazine.com
By Michael J. Court, DC
Sadly, many schools of chiropractic no longer teach the UC technique. Most doctors need to attend post-graduate training courses to master the C1/C2 adjustment correctly in order to yield the best results. I have been trained in several UC techniques including Atlas Orthogonal, Blair, Palmer UC and NUCCA, and have been using them for over 29 years. I believe that application of each of these areas of study have helped me become a proficient practitioner in correcting the UC region. I have witnessed many patients with difficult conditions who experience results from UC adjustments when other therapies have failed. One study published in WebMD1 demonstrated the correction of high blood pressure from an UC correction. I have seen people with lumbar disc protrusion and sciatica experience relief. UC chiropractic can also be very effective in handling the correction of acute and chronic injuries that occur after a motor vehicle accident or sports injury. Best of all, UC chiropractic is very gentle and safe. If you suffer from acute or chronic musculoskeletal type problems, then maybe UC chiropractic is right for you. There may be hope and help for you or someone you know. For more information, call 715-514-1168. 1
Chiropractic Cuts Blood Pressure, DJ DeNoon, 3-2007
715-514-1168 824 S Hastings Way | Eau Claire | cvwellness.net
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829 West Clairemont Avenue | Across from Sacred Heart Hospital
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www.secondopinionmagazine.com | 19
Chiropractic--The Right Time is NOW By Dr. Tom Tozer and Dr. Drew Gintner, Imperium Chiropractic, Eau Claire and Ladysmith
H
ave you ever asked yourself why you or so many other people have back problems? Back pain is the leading cause of disability in people under the age of 50. Why is this happening? After 20 plus years of practice, I can’t tell you how many times I have heard people say, “I have been lucky to not need a chiropractor.” This demonstrates the old way of thinking: “If it’s not broken, why fix it?” When it comes to spinal health, unfortunately, that motto isn’t recommended. At Imperium Chiropractic we encourage ALL people to have a chiropractic evaluation early in life to get a baseline of spinal function. Your structure has a direct relationship to your neuromuscular skeletal system and your ability to move properly. With an evaluation, we can identify the subtle changes in your body that are affecting overall health and wellbeing. Identifying these subtle changes earlier in the process, or even before you experience back pain, significantly reduces recovery time, the number of adjustments, and the costs associated with an incident. By contrast, waiting until you have pain or an injury results in longer recovery time, more adjustments, and greater costs. It also puts you at a higher risk of degenerative changes which are difficult to reverse. Through regular chiropractic care, we can monitor the structural integrity of your body and keep you from being a statistic of back pain.
In the same way, chiropractic care impacts a patient’s ability to walk properly, which reduces wear on the ankles, knees, hips, pelvis and spine. Reducing wear and tear on these joints is key in maintaining a pain-free and active lifestyle. Because breathing and walking happen more than any other activity throughout our lifetime, they are intimately related to our cardiovascular, digestive, immune and mental health. Improvement in these two vital processes demonstrates that the earlier chiropractic care is implemented, the more prone that individual is to express health, resist disease, and reach his or her full potential. We recommend that every person has a chiropractic evaluation today, regardless of age or current condition. It can change the trajectory of your life in multiple ways, and ensure you are taking control of your health now.
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Your brain and nervous system control and coordinate ALL the functions of your body including the two most common movements we perform throughout our lives: respiration and walking. From the moment we are born, breathing is essential for survival. We breathe 24 hours a day, 7 day a week, which requires a remarkable amount of energy. Breathing is normally an automatic process under the regulation of an adequately functioning nervous system. Chiropractic adjustments have a significant impact on our ability to breathe efficiently, which is necessary to fuel our brain, organs, and tissues.
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3301 Golf Rd #102, Eau Claire, WI 54701 715-514-4302 Golf Rd #102, Eau WI Claire, WI 54701 3301 Golf3301 Rd #102, Eau Claire, 54701 715-514-4302 715-514-4302 841872_10-29-17
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History of Chiropractic
A
s a child, I decided I wanted to be a chiropractor when I grew up. Honestly, I had no idea what chiropractic was, other than a glorified back rub, and I really didn’t understand how it worked. I did know I wasn’t allowed to go back “there” when my mom was getting adjusted, and that was likely enough motivation for me. My mind didn’t waiver, and after obtaining a Bachelors of Science degree at UWEC, I moved to Davenport, Iowa and attended Palmer College of Chiropractic. I graduated 18 years ago as a Doctor of Chiropractic, and have loved every minute. The word ‘chiropractic’ is Greek in origin with ‘cheir’ meaning ‘hand’ and ‘praktos’ meaning ‘done.’ This name, ‘done by hand,’ was coined over 123 years ago by DD Palmer, the founder of chiropractic. Palmer studied human health and disease. He believed that the body had the ability to heal itself and if there was disease present it must be due to an interference in the message traveling through the nervous system. A misalignment in the vertebrae of the spine seemed an obvious potential cause.
By Dr. Emily Smith
‘cured,’ other issues such as back pain and headaches did improve with this newly discovered form of treatment. His spirits were lifted.
Dr. Daniel David Palmer
Palmer continued to develop chiropractic as a form of healing, and in 1897 the first chiropractic school was formed, Palmer School of Cure. Palmer’s son BJ was one of the first students. He carried on his father’s legacy as the developer of chiropractic, making it a prominent part of health care. In 1907, BJ Palmer changed the school’s name to Palmer School of Chiropractic. He had poignant statements inscribed all around the school such as, “Every organ in your body is connected to the one under your hat,” and “The power that made the body heals the body.” Many of these can still be seen today. Dr. BJ Palmer ran the school until his death in 1961, when it was taken over by his son, Dr. David Palmer, who changed the name to Palmer College of Chiropractic. Dr. Dave was considered the ‘educator’ in regards to the school. He was instrumental in establishing rigorous education standards as well as the business and financial stability necessary for the school to last for generations.
On September 18, 1895, Palmer performed Dr. Bartlett Joshua Palmer the first chiropractic ‘adjustment’ on a man named Harvey Lillard, a janitor in the building To this day, there is still truth in what DD where Palmer worked. But Lillard wasn’t Palmer discovered and sumized well over suffering from issues that we would deem one hundred years ago: “There is a vast adjustment-worthy today, he had been difference between treating effects and deaf for 17 years after lifting something and adjusting the cause.” I am proud to be feeling a shift in his upper back. Palmer had a part of a profession that lives this truth Lillard lay on a small wooden bench and, through treating the cause of dis-ease according to his own description, “wracked within the body. the bone into place.” Immediately following, Lillard could hear the horse-drawn carriages Dr. Emily Smith is a pediatric chiropractic on the cobblestone streets three floors specialist but treats patients of all ages at Dr. David D. Palmer below. Just like that, chiropractic had cured her Menomonie and Eau Claire (Smith & his deafness! Word got out and the hearing Prissel Chiropractic) offices. She focuses on whole body wellness as it relates to health, including impaired came from all around to be treated by Palmer, but the importance of good nutrition. She can be reached at unfortunately, no one else’s hearing was restored. Palmer esmithdc@msn.com or 715-833-3505 quickly discovered that though their deafness was not www.secondopinionmagazine.com | 21
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Modicum Brewery: ‘Small’ Name, Big Tastes
E
ric Rykal has always loved beer. While in college, his biology courses led to an interest in the science of fermentation. He started home brewing and was instantly hooked. After college, he worked as a brewer for Lucette Brewing in Menomonie, and then followed up with two years as Head Brewer for the Brewing Projekt in Eau Claire. By then, Rykal had gained enough business know-how to realize his dream and open his own brewery: Modicum Brewery Co. Modicum means “a small quantity of a particular thing, especially something considered desirable or valuable.” The Altoona brewery embodies this sentiment in many aspects: a tap of only a dozen beers, using locally grown hops, and employing a small, handpicked staff. Rykal’s goal from the start was to stay as small as possible. They have very limited outside distribution and prefer to sell most of their beer through their taproom. While there’s plenty of business items to attend to, Rykal’s favorite thing to do is “make beer and provide a place with a comfortable atmosphere for people to enjoy it in.” Modicum has twelve tap lines that offer a range of styles and are rotated seasonally (or at the brewer’s whim). Each beer is made with 100% Wisconsin-grown hops. Rykal is a true believer in terroir—the characteristic taste and flavor of a beer is created by the environment in which it was produced. “We’re a Wisconsin brewery, brewing Wisconsin beers with Wisconsin-grown hops,” Rykal states. “These flavors come from this specific place. Buying hops from elsewhere would
By Becky Streeter
water down the sense of place that all of our beers possess.” Modicum sources their hops from local farms, but they also have their own farm. Rykal’s business partner, Mike Blodgett, manages the taproom and runs the hops farm. They currently have four different varieties growing, and are constantly expanding. “Like all crops, hops have their challenges,” says Rykal. “There are pests and diseases to be concerned with. [The plants] are very needy when it comes to water and specific soil types. They require basically the same care from variety to variety but they do need to sometimes be harvested at different times as some types mature more quickly than others.” Hops are perennials, so Blodgett has to wait until late August or early September for them to fully mature. Once the plant flowers, the flower can be harvested and used in the beer. Rykal says brewing days are the best days. “Beer is a processdriven beverage, every step of the process can impart its own fingerprint on the beer.” While making beer isn’t always easy, it is a labor of love. When asked which beer was Rykal’s favorite, he responded: “I can’t pick a favorite child.” Modicum will be hosting a release party for two beers on September 29th: Terra, a wet-hopped ale brewed with 100% locally grown hops and barley; and a seasonal dark lager named Exclamation! And on October 5th, they will release a new Scottish-style ale called Dagnabbit.
www.secondopinionmagazine.com | 25
Locavore Everywhere You Look I f you’ve been to an outdoor event in the Chippewa Valley this summer, chances are you’ve seen that bright yellow food truck: the Locavore. This locally-farmed mobile kitchen has been putting on the miles in its debut season, and owner/chef Amy Huo says it’s everything she dreamed and more. “It's going so much better than expected,” says Huo. “I'm constantly surprised and frankly, so grateful, by the support we have received from Eau Claire and the surrounding communities.” Feedback from customers has been largely positive, and it’s easy to taste that Huo puts a lot of love into each item on the menu. It takes an average of three hours to properly prep a batch of burger patties. The serving sizes are purposefully small, lending to a choose-your-own-burgeradventure by using a range of condiments: house-made dill pickles, pickled vegetables, hot sauce, greens, or milkweed capers. Some also like the option to ‘mix-n-match’ different burgers as a replacement to the traditional side of chips offered by many other mobile kitchens. “Local family farmers are also supported,” Huo states. “And that's the entire mission of this operation.” Huo loves being her own boss. “Unlimited freedom is something every chef dreams of,” she says, “but not many are given the opportunity. Managing a small operation gives me everything I want and need to carry out what I believe in: farm-to-fork goodness unbridled.” She has always known this was her destiny and is ecstatic to be living it. Owning a business does come with some challenges, however. It was all too easy for Huo to become overcommitted this summer. When making everything from scratch with locally-farmed products — every batch of sauce, ketchup, dip, gravy, etc. — she has been forced to pick and choose events. She sometimes says no to venues she would like to participate in simply because she has ‘too much on her plate.’ She still wants to maintain quality 26 | www.secondopinionmagazine.com
By Becky Streeter
over quantity, and that is not sustainable while trying to do everything. When would she have time to wash the dishes?!
The food truck comes with its own unique set of challenges. Huo shares various horror stories from this summer: “The water pipes burst in the trailer in the middle of the hottest day on record during brunch service at SHIFT (Cyclery & Coffee Bar). I regularly forget to cover the fryer so the oil explodes all over the floor. At one event, we couldn't figure out how to flip the circuit breaker and the entire trailer didn't have power until almost nearly the end of the event—it was the easiest fix ever, but sometimes the most obvious answer isn't the one you think of. We haven't had anything we couldn't handle so far, and with a 20-year old food trailer, so that's pretty lucky.” Despite the few outliers, the Locavore has seen many good days. Huo’s favorite so far was opening day at the Phoenix Park farmers market. She says, “It was nerve-wracking, exhausting, overwhelming, but ultimately I have never forgotten how good it felt that first day to be serving food that I am so incredibly proud to stamp the Locavore name on. Surrounded by all the farmers and all the support, it was nearly magical.” Business owners rarely work alone, and Huo is no exception to the rule. Her dream would not be possible without the help of friends Michael, Chris, Jen, Sam, and of course, her amazing husband, Ming. “We set all of this up so fast in the spring, it was like a whirlwind,” says Huo. “Without the help of some skilled hands, I could not keep up with any of it. I am eternally grateful for my night-owl husband's 4 a.m., Saturday morning sacrifice on a weekly basis, and for the other fours’ faith in me and the operation. I couldn't do it without them.”
Buy Local. Eat Local. Why Local. By Peter Henry, founder and board chair of Farm Table Foundation
F
rom taprooms to farmers markets, CSA boxes to restaurant menus, local wineries to pastured meats, everything that is “local” is hot and continues to grow, flourish, and outflank every other retailing and restaurant trends in the United States. According to Business Insider Magazine: “Local food sales in the U.S. grew from $5 billion to $12 billion between 2008 and 2014."1 The same study predicted local food sales would jump to $20 billion in 2019, outpacing the growth of the country's total food and beverage sales.” Twenty billion dollars equates to a lot more than browsing a farmers market and filling a cloth bag with salad fixings. In fact, local food processing facilities, distributer operations and breweries are highly complex, capital intensive businesses that are not anything like the “Mom and Pop” food outlets of decades past. Here in western Wisconsin, a quick visit to a local winery like Dancing Dragonfly near St. Croix Falls, or a brew facility like Barley Johns in New Richmond, or even a local-food restaurant like Farm Table in Amery, reveals that the local food industry is “not in Kansas anymore.” It’s in western Wisconsin, it’s big league, and it’s attracting visitors and residents alike. But why is “local” food booming? American consumers have become much more savvy about food origins, overall food quality and their ability to identify what makes eating and drinking wholesome and authentic. And, crucially, we want food experiences that support our most cherished values. Personal health concerns, previously relegated to making sure to get out for a walk or a bike ride, have expanded to include eating right. Simple but smart choices, like buying grass-fed beef for its balance of Omega 6’s and 3’s and its full-helping of conjugated linoleic acids, are becoming more common. Americans are beginning to understand that paying more on the front end for local “pastured” meats will pay-off big-time in terms of health over the course of many years. Red meat, once seen as a potential health problem, can actually become a health asset when intelligently and locally sourced. However, sourcing quality meat, as much as consumers want it, is an extreme challenge given industrial production practices including antibiotics, overcrowded feedlots and grouping animals in cages, pens and barns. This notion also applies to fruits and vegetables. Unlawful labor practices, toxic sprays and foreign-sourcing have raised a host of concerns: fair wages, food-borne illness, potential carcinogens and a general lack of nutrition. More and more, consumers are asking questions. Building relationships with local food providers, particularly farmers, but also restaurants and retailers like food coops, allows consumers to ask these questions as well as verify practices and make purchases with confidence. People want to know, and want their children to understand, where food comes from, how
to ensure it isn’t tainted or overly industrialized, and that, behind it all, there are human beings who care about quality. Buying local and direct from a farm allows relationships to take root and grow. The environment is another driver around eating local. America’s “salad bowl,” California, produces 60% of this country’s fruits and vegetables.2 But, in the process, it is pumping watersheds dry, contaminating surrounding habitat and depleting soil-health valley by valley in what used to be an American paradise. When shoppers understand the negative impacts of particular products on the environment, they are very likely to look for alternatives to verify that their grocery cart is full of good outcomes for land and people alike. The local economy is another key player. Ever since John Maynard Keynes developed the economic “multiplier effect” based on government spending (in short: buying local begets buying local begets buying local), there has been keen academic interest in how to make this work in the private sector. The last several decades, many communities started “buy local” or “shop downtown” initiatives to stimulate economic activity at Christmas. It turns out, there is no better way to build the local economy than by purchasing local food every day, year around. Dollars spent at the local farm boomerang back to town, creating sales, revenues, and hiring. Local food is invariably fresher, tastes delicious and is loaded with minerals, enzymes and vitamins that food from distant parts just can’t match. When consumers reduce the “food miles” on their plates, they not only reduce energy expense and transportation pollution, they simultaneously increase the taste and health impact as well. That’s a win-win-win that makes it worth sourcing three times a day. If someone said to an American shopper in a grocery store, “I can show you how to achieve better health outcomes, invest in quality habitat and cleaner water, grow local jobs, strengthen area farms, build important relationships that last for decades and, at the same time, improve the taste and experience of sitting down to eat” —what do you think that shopper would say? They would ask, skeptically and incredulously, “How can I do all that?” And the answer is: spend time finding great places to buy local food, whether at farms or markets or restaurants. Buying local is reshaping America’s landscape, literally, from farms to industrial parks, beer to pizza, food trucks to farmers markets—and it is happening in the most delicious way imaginable. Business Insider, April 25th, 2017 https://www.ocregister.com/2017/07/27/california-farmsproduce-a-lot-of-food-but-what-and-how-much-mightwww.secondopinionmagazine.com | 27 surprise-you/
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Farmers market scavenger hunt Visit one of these local Farmers Markets: CHIPPEWA FALLS: •Corner of Bridge St & River StreetsAllen Park: Thurs Noon-6 pm. •Gordy's Downtown Chippewa Falls Sun 8am-2pm
MENOMONIE: Wilson Park (Wilson Avenue & 8th St.) Wed 11am-6pm; Sat 8am-1pm
EC DOWNTOWN: Phoenix Park Sat & Wed 7:30am-1pm; Thursday noon - 5 pm.
e Let’s hav e fun at th ket! r a M Farmers
I am a fruit, but often people think I am a vegetable. I am squishy and red. I am used to make ketchup and spaghetti sauce. What am I? __________________
This vegetable comes in a rainbow of colors: red, orange, green, yellow, and purple. It's fun to eat as a crunchy snack or with a dip. It has a slightly sweet flavor even though the word 'pepper' appears in its name. Go and find your favorite color: _______________ Check off each item you find on this list: The tiniest veggie at the market Five green foods
s u o l u Fab mers! far
FESTIVAL FOODS FARMERS MARKETS: •Festival Foods 3007 Mall Dr., Sun 8am-2pm •Festival Foods Westridge Center, Clairemont Ave. Sat 8am-2pm; Wed 11am-5pm •Festival Foods Birch St., Tues 11am-5pm
A vendor selling meat
The biggest veggie at the market
powe produrful ce!
Now see if you can find at least 4 red fruits or vegetables. Draw a smiley face in a tomato for each variety you find.
Farmers love to share their knowledge, so start asking questions! What time do you wake up in the morning?______________________________ Do you have a rooster?__________________________________________________ How long does it take for onions to grow?__________________________ Where do the cows sleep? _______________________________
ht Broug to you by: 28 | www.secondopinionmagazine.com
Complete the Scavenger Hunt with your little explorers and return it, with this section filled out, by the end of October for prizes! Free Ice Cream
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Mail to: Second Opinion Magazine 3315 Nimitz Street Eau Claire, WI 54701
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St.
Osceola, WI
OUR NEW LOCATION AT 2 2 2 WAT E R S T. Follow Us on Social Media and Sign Up for Our Email Newsletters for Updates! #JLFGrows
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www.secondopinionmagazine.com | 29
Microgreens For Macro Nutrients
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f you want to be in-the-know for current food trends, then you better brush up on your microgreens. Grown in soil, these tiny seedlings are harvested within 7 to 20 days after planting and provide a world of nutritional benefits, as well as giving your meal that extra little kick that makes you want to go back for a second helping. Dan Czelatdko, owner and farmer of Farm Doc Microgreens, saw a need in the Chippewa Valley and knew he could fill the niche. Czelatdko, a chiropractor and clinical nutritionist by trade, is always looking for ways to provide nutrition to his patients without having to use supplements. While on a trip to Phoenix, AZ, he came across microgreens and the ideas clicked into place. Czelatdko found an article in the Journal of Agricultural and Food Chemistry published by Maryland University stating microgreens have up to 40 times the nutrients found in the pure plant. This includes Vitamin C, Vitamin E, lutein, and beta-carotene.1 Microgreens are also grown in soil, almost completely eliminating the bacterial concerns found with bean sprouts, which are grown in water. This was enough to convince Czelatdko. Already familiar with farming practices from working on his own large-scale lavender farm, Czelatdko decided to give it a whirl. Microgreens germinate in the dark for three or four days, then are uncovered and put under grow lights for an additional three to six days. The plants are harvested once they have two leaves. If they start to grow more than two leaves, they can turn bitter and are no longer palatable. Czelatdko says, “I’m constantly checking my microgreens every day—they’re kind of like babies. I’m not singing to them or playing music yet, but that might be next step!” The plants are harvested free of
30 | www.secondopinionmagazine.com
By Becky Streeter
moisture so they can be stored up to two weeks and still be as fresh as though they were just picked. And it turns out: people love microgreens! Czelatdko states, “My most popular microgreens are sunflowers, snow peas, radish, and our basic salad mix which includes broccoli, kale, kohlrabi, arugula, and red cabbage. We also do a spicy blend that adds in a red mustard to the salad mix.” Microgreens are great on sandwiches, pizza, in salads, smoothies and even scrambled eggs. The possibilities are endless. Farm Doc Microgreens has only been around since April 2018, but the demand is steadily increasing. Czelatdko provides his crop to three local restaurants (Mona Lisa’s, Bijou Bistro, Za51), he is in several farmers markets, stocked in Just Local Foods, and has a pop-up stand at the Coffee Grounds on Saturdays. In addition, Czelatdko will be starting a microgreens CSA subscription program this fall. He plans to offer different sized packages ranging from 5oz per week for 12 weeks at a total cost of $120, and up to 12oz per week for 12 weeks at a total cost of $290. He will also include recipes and ideas people can try with their new greens. “It’s fun to find a passion,” Czelatdko states. “It’s fun to share the possibilities out there to enhance your food and accent your nutritional intake, and still have something that is delicious to eat.” For more information about microgreens or to sign up for the CSA, check out Farm Doc Microgreens on Facebook (https:// www.facebook.com/farmdocmicrogreens). 1
http://www.otc.umd.edu/news/news_story.php?id=6938
The Watershed Café: A Local Food Focus By: Summer Kelly, The Watershed Café
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n the heart of the St. Croix River Valley, you will find the quaint and bustling river town of Osceola, Wisconsin. Perched atop the rocky bluffs of the St. Croix River, Osceola is surrounded by rushing waters and cascading waterfalls, making it a scenic destination for nature-lovers, outdoor adventurers, and family travelers. At the end of its main street is The Watershed Café - a rustic local restaurant and a cornerstone of neighborhood activity. When you walk through the door, you meet old friends, new friends, families, or colleagues, and you notice a comfortable rhythm as people settle in, relax. Conversations blend to create a rejuvenating hum. “We are a gathering place of community,” said Rita Rasmuson, owner of The Watershed Café. “People of all walks of life come to our place to share time together and connect over good food that was grown with care and made with intention.” The down-to-earth nature of The Watershed Café is rooted in the local food movement. Inspired by garden produce, seasonal ingredients and local flavor, Rita cultivates partnerships with small farmers and sustainable sources to bring fresh-grown food to the table for all to enjoy. “It’s important for each of us to be mindful of where our food comes from. We are fortunate to be surrounded by hard-working people who are passionate about farming and land stewardship,” Rita shared. “Supporting our local farmers improves the lives of everyone around us: it builds our local economy; provides support for small families, neighbors, friends, and community members in our rural areas; and allows each of us to eat fresh, clean, healthy food.”
Since its start in 2014, The Watershed Café works closely with four farms within 10 miles to source much of its fresh vegetables, herbs, dairy products, and meat. With growth in the river valley’s farming community, Rita has developed and expanded relationships with additional local partners. And now, please meet our new farmers! Cosmic Wheel Creamery: Cosmic Wheel Creamery is part of Turnip Rock Farm, a sustainable CSA in Clear Lake, WI. This small, family-owned creamery produces artisan cheeses on a whole farm ecosystem, where each element of the farm is interdependent - a truly sustainable model that respects the surrounding environment while building soil and providing healthy, beautiful, and delicious food. Steady Hand Farm: Steady Hand Farm, LLC in Amery, WI is the vegetable CSA farm of Jason and Juli Montgomery-Riess. Using safe farming practices, Steady Hand Farm considers and promotes biological diversity. They work hard to produce food that keeps our human community vibrant, healthy, and preserves the good life of our companions in this work: the soil, plants, insects and animals with which we share land. With these new partnerships, we bring even more sustainably sourced, simply good food for you to enjoy. Join us for a hearty, nourishing, and fulfilling experience with local comfort food at The Watershed Café at 99 N. Cascade Street, Osceola, WI. Learn more about all our sustainable partners at www.thewatershedcafe.com.
www.secondopinionmagazine.com | 31
5th Annual Farm to Fork Dinner
Our partners
d
When
Where
Happy Hour
The Lakely 516 Galloway St Eau Claire
Tuesday, October 2, 2018 5:00-6:00 pm First Course
6:00 pm
Tickets
$75 per person. Purchase tickets at website below.
Meal
Multi-course dinner with 6 local chefs; cash bar with local drink menu.
Thanks to our sponsors and farmers for all their support
d d
Seating is limited, so make your reservation today!
eatlocalchallenge.wixsite.com/far mtoforkdinner
32 | www.secondopinionmagazine.com