Sunday Signal November 15, 2020

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NOVEMBER 15, 2020

Page 7

Your News, Entertainment & Lifestyle Source

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SHARING ADVICE FOR TURKEY DAY

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A FAMILY THAT WRESTLES TOGETHER

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THE EVOLUTION OF HOME DESIGN

PLUS : CITY NEWS | OPINION | SCHOOL | ENTERTAINMENT | CALENDAR | HEALTH & FITNESS

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N O V E M B E R 15, 2020

S U N D AYS I G N A L · 3

TABLE OF CONTENTS

NEWS FEATURES

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4 For a fun, safe Thanksgiving holiday at home 7 Marching to the beat of a different drummer 9 Grappling with a chance to make history

ENROLL NOW THROUGH NOVEMBER 25th AND MUST START NO LATER THAN JANUARY 5th, 2021

HOLIDAY 5 5 How to not fowl up when buying a turkey 6 Dine-in, to-go turkey day options

FROM THE CITY MANAGER

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8 City honored for innovation

ENTERTAINMENT 10 10 Sophia Loren returns in ‘The Life Ahead’

FOOD 11 11 A full menu for fun-filled holiday festivities

HEALTH 12 12 Controlling potassium when you have kidney disease

PETS 13 13 Cancer can also affect your pets

HOME 14 14 Home design trends are evolving for social distancing

SENIOR LIVING

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15 Hospice versus palliative care

GARDENING 16 16 Safe, effective ways to clean up those leaves

KIDS & FAMILY

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17 Donna’s Day: Kid-made place cards liven the holiday table

PUZZLES 18 OPINION 19

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N O V E M B E R 15, 2020

N E W S F E AT U R E

For a fun and safe Thanksgiving holiday at home

By Raychel Stewart Signal Staff Writer

J

ust like most other events this year, Thanksgiving celebrations and family traditions might look a little bit different, as the COVID-19 pandemic continues to make large gatherings a potential risk for contracting the virus.

However, Thanksgiving can be celebrated with precautions and alternative methods recommended by the state, with suggestions from health officials and event planners on how everyone can keep safe while still enjoying the usual dishes and desserts.

“There are some important steps we can take to protect our health while still celebrating this beloved American tradition with our families and friends,” said Umber Chohan, infectious diseases specialist with Kaiser Permanente Southern California. “However, going about it as if there’s no need for concern is not a wise decision — and it could create a serious health risk to yourself and your loved ones.”

Creative solutions

Stacie House, business development director for 24/7 Events in Valencia, said her team has been exploring creative and innovative ways to help people celebrate the holidays in a way where families can gather, if they choose to, but in a safe manner to avoid spreading the virus.

“Hopefully, we’ll see more sunny days than rainy days during the holidays,” House said. “But people can think about tenting an area in their backyard.

Some tents have an open ceiling, some have open sides — but they definitely should get something that promotes good ventilation.”

House added that having smaller tables which seat people from the same households is better than having a large table that seats everyone in attendance, since maintaining social distancing is necessary to reduce the spread of the virus. She recommended seating no more than six people to a table and placing tables 6 feet apart.

“There’s absolutely a safer way to still bring the family together and have small gatherings while

being aware of the precautions needed to prevent the virus from spreading within your family,” House said.

House encouraged people to get creative if hosting a Thanksgiving dinner, saying it’s not uncommon for people to place indoor furniture, such as dining tables, coffee tables, chairs and barstools, outside, temporarily, if the weather permits. (The closest weather station did not have any precipitation to report for Nov. 26, 2019, so, fingers crossed.)

An alternative option to celebrate Thanksgiving would be to hold a virtual dinner with exWhile there won’t be a large feast at the senior center this year as in years tended family, with each family past, there are options available that can bring together several families, preparing a meal with others in according to event-planning experts. PHOTOS BY DAN WATSON / THE the same household and spendSIGNAL ing time eating and socializing via online platforms such as Zoom or Skype. which include using disposable products which can Chohan added if people do decide to gather prevent multiple people handling the same dishes for Thanksgiving, taking precautions is crucial to and utensils and having sanitation products availavoid spreading the virus. able in common areas such as restrooms.

The California Department of Public Health rePaper plates and cups are a good alternative to leased guidance on gatherings in October, right be- using glass or ceramic dishes that require washfore the kickoff to the holiday season, and advised ing, Chohan said, since they can be disposed of residents to host gatherings outdoors, which offer after a single use. If paper options aren’t available, better ventilation than indoors. she recommends family members wash their own “You can also spread your family out throughout dishes and avoid passing dishes among one anothyour home, as well,” House added. “Since there’s a er or sharing utensils, which could increase cross recommended number of three households gathering at once, you can have one family in the living contamination.

Hand sanitation stations were recommended by room, one in the kitchen and one in the dining House, saying having a stanchion of hand sanitizer room. Then, after everyone’s done eating they can when people enter a home, when handling things put a mask on and continue to socialize.” in the kitchen or when setting tables is a good reIf gatherings do take place indoors, Chohan said everyone should wear masks, maintain a social dis- minder to maintain good hygiene. tance of six feet and practice good hygiene.

Public health officials added stable interaction with the same households over time can reduce the Clean hands, clean plates chance of transmission of the virus, “By spending Chohan also recommends following guidelines from the Centers of Disease Control and Prevention time with the same people, risk of transmission is reduced. Participating in multiple gatherings with different households or groups is strongly discouraged,” officials said in a press release.

It’s also advised to stay home if you are in a highrisk group or feeling sick. High-risk groups include people who have cancer, heart conditions such as heart disease or failure, kidney disease, respiratoMint Canyon Moose Lodge chef ry conditions and people with weakened immune Tom Mann, left, and chaplain James systems.

Helton look at the meals prepared at “We all want to enjoy our families and friends a recent drive-by thank you brunch during this wonderful holiday,” Chohan said. “We for first responders. When bringing can do that. However, it should be done in a way together families for Thanksgiving, that’s both enjoyable and safe by taking precautions there are some suggested guidelines that better protect our health and the health of our you should use to safely have people loved ones during the COVID-19 pandemic.”  over, according to health experts.

N O V E M B E R 15, 2020

S U N D AYS I G N A L · 5

How not to fowl up when buying a turkey

H O L I D AY

By Beau Harper Signal Staff Writer

W

hether purchasing a fresh or frozen turkey, consumers can be confident they are buying a quali­ty product. The decision of which to purchase is based on personal preference in price and conve­nience.

Oven-ready fresh and frozen birds are tucked into snug, air and water resistant plastic wraps immediately following pro­cessing. Air is removed as bags are sealed and shrunk so they fit the turkey almost as tightly as its own skin.

Frozen turkeys are flash-frozen immediately after processing to 0 degrees F or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed.

Fresh turkeys are deep chilled after packaging. They have a shorter shelf life and are, there­fore, usually more expensive.

Whether you buy a fresh or frozen turkey, proper cooking and handling of the bird will ensure a delicious holiday meal.

Frozen Turkey

• Stored at O degrees F or below.

• Purchase during special value sales and store the bird in the freezer until the thawing time begins.

• Thaw under refrigeration, in cold water or the microwave.

Refrigeration: Allow approxi­mately 24 hours per five pounds to thaw in the refrigerator.

Cold Water Allow approximate­ ly 30 minutes per pound to thaw in cold water , which is changed every 30 minutes. Do not use warm or hot water and be sure to change the water every 30 minutes.

Microwave Follow the microwave manufacturer’s direc­tions and begin to roast the turkey immediately following the microwave process.

Fresh Turkey

• Stored at 26 degrees F and above.

• Purchase for convenience because thawing is not required. Cost may be slightly more due to special handling required by the store.

What do you do to make sure that your fresh or frozen turkey turns out perfect for your Thanksgiving dinner table? (MC)

• Order in advance to be assured of availability.

• Place fresh, raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label, or freeze the poultry at O degrees F.

Hard chilled/previously hardchilled turkey

• Stored at temperatures between O and 26 degrees F. In late 1997, new regulations created a separate category for turkeys in this temperature range, which had previously been labeled fresh. Cooks should treat this bird with the same care as a fresh bird and recognize this product has a short­er shelf life than a frozen product.

Other tips for purchasing and preparing turkey

• Processors may add conve­nience or value-added features to whole turkeys, including pop-up timers, net bags for easy carrying and self-basting solutions injected into the bird for added flavor. Consumers can choose which of these options best suit their needs.

• Purchase one pound of turkey per person to be served. This for­mula allows for the holiday meal plus a little left over for the prized turkey sandwich.

• Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.

• Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.

• Select the size of turkey based on number of servings needed.

There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eat­ing qualities.

Hens typically weigh between 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the num­ber of dinner guests you expect.

Select alternative turkey cuts if you

are having a small gathering for the holiday. Other turkey products that are readily available include a turkey breast, tender­loins, cutlets, drumsticks or thighs. Or, ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion. 

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N O V E M B E R 15, 2020

H O L I D AY

Dine-in and to-go turkey day options in SCV

By Emily Alvarenga Signal Staff Writer

W

ith the coronavirus pandemic still at the forefront of everyone’s minds, it’s guaranteed that Thanksgiving will look a bit differ-

ent this year.

This year, as public health officials urge people to keep gatherings to a minimum, it appears as if many will take to the streets, either visiting restaurants for the traditional Turkey Day meal or ordering take out.

Here in the Santa Clarita Valley, while some are expected to stick to the status quo, others feel it’s the perfect opportunity to break from the usual traditions.

“We’re definitely keeping it small this year, and will only be having immediate family over,” Canyon Country resident Cassie Alexander said. “I don’t think it’s worth going all out cooking-wise this year, but still, it’s not Thanksgiving without a feast, so we’ll certainly be ordering in. It’s perfect, because not only is it less work, but we’ll be supporting a local restaurant at the same time.”

A number of these local restaurants are urging residents to leave the cooking to them this year, offering both to-go options, as well as dine in on Thanksgiving Day.

Salt Creek Grille

Salt Creek Grille is doing just that, with a dine in and to-go menus already available for reservation and pre-order.

In addition to a limited dinner menu, Salt Creek is offering a few Thanksgiving specials, including oven roasted turkey, served with garlic mashed potatoes, stuffing, Kentucky pole beans, cranberry sauce and turkey gravy, or slow roasted prime rib, served with garlic mashed potatoes, Kentucky pole beans, creamy horseradish and au jus.

There are also a number of delicious to-go options.

Salt Creek suggests those interested call early for reservations or curbside pick up.

Salt Creek Grille is set to be open for dine in from noon to 6 p.m. on Thanksgiving Day, with take out available for pick up 11:30 a.m. to 3:30 p.m. The restaurant is located at 24415 Town Center Drive, Suite 115, in Valencia.

For more information, visit Saltcreekgrille.com/ Valencia or call (661) 222-9999.

Old Town Junction

While not open for dine in, Old Town Junction is offering a Thanksgiving pick-up menu, with both hot and ready and oven-ready options available.

The menu, which feeds six to 10 people, includes slow-roasted, free-range turkey, broken down with white and dark meat, butter whipped potatoes, fennel sausage and cornbread stuffing, sugar glazed yams with marshmallows, cranberry orange chut-

Salt Creek Grille has dine-in and take-out options for your family this Tahnksgiving, but like everywhere else, you should make reservations as soon as possible. PHOTO

BY BOBBY BLOCK / THE SIGNAL

ney, roasted beet and green bean salad, and giblet gravy.

Additional side options, which feed two to four people, include roasted Brussels sprouts with pancetta, creamy macaroni and cheese, as well as additional portions of fennel sausage and cornbread stuffing, sugar glazed yams, butter whipped potatoes, cranberry orange chutney, giblet gravy, and roasted beet and green bean salad.

Orders must be placed by 3 p.m. Sunday, Nov. 22.

Old Town Junction is set to be open for take out only on Thanksgiving Day, with orders required to be picked up by 4:30 p.m. The restaurant is located at 24275 Main St. in Newhall.

For more information, visit theoldtownjunction. com or call (661) 702-4888.

Smokehouse on Main

Smokehouse on Main is also closed Thanksgiving Day for dine in, but is offering turkey dinner pick-ups.

The menu is set to include a Turkey dinner special, which includes a 13-15 lbs. smoked turkey with four 1/4-pan side dishes.

Side dishes options include: macaroni and cheese, mashed potatoes and gravy, stuffing, collared greens, baked beans, roasted corn, veggies, and a half-pan spring or caesar salad.

Customers also have the opportunity to order each of those options separately, as well as brisket or pork by the pound.

Thanksgiving dinner orders must be placed Monday, Nov. 16 through Friday, Nov. 20. Smokehouse on Main is set to be open for take out only on Thanksgiving Day, with orders required to be picked up between noon and 1 p.m. The restaurant

is located at 24255 Main St. in Newhall.

For more information, visit smokehouseonmain. com or call (661) 888-4585.

Olive Terrace Bar and Grill

Olive Terrace Bar and Grill is set to be open for dine in on Thanksgiving Day, with an extensive special menu, as well as for take out, with choices of hot and ready to serve or heat and ready to serve meals.

Entrees include free-range, organic, slow-roasted turkey; roast prime rib of beef; braised short ribs; filet mignon; roasted Peking duck; grilled Norwegian salmon; grilled pork chop; rosemary and thyme rack of lamb; and roasted leg of spring lamb.

All entrees on the restaurant’s Thanksgiving menu include soup or salad and dessert, and are served with a holiday bread basket and choice of two sides, which includes mashed potatoes, green beans casserole, cream of corn, Brussels sprouts, roasted vegetables and candied yams.

The take-out menu includes a traditional family-style meal, with choices of holiday baked goods, a seasonal fall salad, a choice of two sides, apple or pumpkin pie slices and some of the special menu entrees, including slow-roasted turkey, roast prime rib of beef, leg of lamb and honey roasted ham.

Take-out options are offered in serving sizes of two, four, six or 10-12.

Olive Terrace Bar and Grill is set to be open for dine in from 11 a.m. to 9 p.m. on Thanksgiving Day, with pick ups for meals available noon to 3 p.m. or the day before. The restaurant is located at 28261 Newhall Ranch Road in Valencia.

For more information, visit oliveterracebarandgrill. com or call (661) 257-7860.

N O V E M B E R 15, 2020

S U N D AYS I G N A L · 7

Marching to the beat of a different drum

N E W S F E AT U R E

By Shae Hammond Signal Staff Writer

L

ast October, Canyon High School’s Gold Star Brigade marching band and color guard were one of dozens of schools competing in the Wildcat Classic in front of thousands at College of the Canyons.

The group’s rendition of “Crossroads” was cheered on by parents, school staff and onlookers who’ve come to appreciate the opportunity to perform in the competitions hosted by two local schools, which draw acclaimed band programs from all over to the Santa Clarita Valley each year.

Then a little over a week later, Hart High hosted its 2019 Rampage event Nov. 2, 2019, which, in similar fashion, welcomed all comers, although, as fate would have it, West Ranch High, which organizes the Wildcat Classic each year, took home the top prize at Hart’s event.

What a difference a year makes.

For 2020, there will be no screaming fans or crowds to fill the bleachers of Cougar Stadium. However, SCV high school marching bands and their color guard will go on, with their bandmates, virtual practices and memories of the crowds to keep them going as they practice during the pandemic.

Practice, practice, practice

The SCV’s high school marching bands are known for their spectacular halftime shows and annual competitions, which attract crowds of more than 6,000 every year.

And the excitement associated with that type of event is impossible to duplicate in a virtual setting.

“The feeling you get at competitions, it’s not just if you win,” said Haleia Milburn, a junior drum major at Hart High. “Just the general feel around the entire day or the entire weekend when we go out (and compete) is amazing.”

While the students undoubtedly miss the adrenaline and emotion of live competition, the challenge of preparation and the thrill of a successful performance, the band, as they say, will play on — but practice is less of a team sport this year. And the students are learning to make do.

Hart High senior Ainsely Demuth poses in her room with her horn in front of photos with her friends and family. PHOTO BY SHAE HAMMOND / THE SIGNAL

“It’s been a huge adjustment, but it hasn’t been anything bizarre where we can’t manage it,” said Tristan Manalang, a senior in wind ensemble and marching band at West Ranch High who’s been playing drums and percussion since middle school. “It’s just a lot more screen time, a lot more listening time, trying to keep your head up — and stay focused and engaged while warming yourself up and being diligent about your practice time.”

Virtual rehearsals

Without competitions and in-class or on-campus rehearsal, students acknowledged that building the camaraderie and bonding that come from months of preparation for events like the Hart Rampage or Wildcat Classic have been harder to build via Zoom, which is how band rehearsals — in addition to all other classes and school events — are taking place, for now.

“It’s definitely not the same at all,” said Hart High senior Ainsely Demuth, who’s looking to study biochemistry in college next year. “Of course, we could do as many zoom breakout rooms as we want, but small talk over Zoom doesn’t really exist, so that’s hard … we’ve made

ways around it, like doing a freshman drive-thru welcome, but it’s just not the same.”

Educators like Anthony Bailey and Jason Marshall, who lead the programs for Hart and West Ranch high schools, respectively, recognize the challenges students are encountering and carry empathy toward the situation.

“It’s sad. I feel bad for the kids, especially my seniors, who have had a lot of success,” said Marshall, the band director at West Ranch High School. “They were champions last year, so they were excited to go out and try to repeat.”

Digital concert

Marshall and his fellow leaders of the local band programs have been using technology available to do their best to simulate an online marching band experience. Hart’s marching band, for example, has been using programs such as Soundtrap and Smartmusic, which allow students to interact with each other musically in a virtual setting.

At least through the music software, the students “can still create an ensemble experience,” Bailey said.

“What’s great about that is that the kids can collaborate in real time, they

can video chat,” he added, “they can give each other comments just like they normally would if they were sitting in a section with one another.”

The marching bands for both West Ranch and Hart high schools are planning an online performance, according to their leaders, but no date has been set, yet.

Manalang explained the process as one that will have creative efforts from the student musicians, as well as technical assistance from the AV department. “(Students will be) working to play a piece together by Zoom after receiving different videos — we’ll edit it to culminate it into a virtual concert,” Manalang explained.

“It’s just an important part of what they do, and to lose that has been hard on them — and they’ve handled it great,” Marshall said, praising his students’ fortitude, which Bailey echoed.

“I’m really just so proud of how my kids have really come together during this time and really have been supporting one another and really making the best of the situation,” Bailey said. “And it’s been really great seeing that, even though it’s been different, that they are still so willing to make music with each other.” 

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N O V E M B E R 15, 2020

FROM THE CITY MANAGER

City of Santa Clarita honored for innovation

By Ken Striplin City Manager

“Innovation is seeing what everybody has seen and thinking what nobody has thought.”

— Dr. Albert Szent-Gyorgyi

T

he City of Santa Clarita prides itself on providing excellent service, innovative ideas and being fiscally responsible.

Despite the challenges that 2020 has delivered, the City of Santa Clarita continues to support the needs of residents, while also providing high-quality programs, services, projects and more.

In addition to welcomed feedback and recognition from residents of our community, under the direction of the City Council, Santa Clarita had another award-winning year.

I am proud to say that Santa

Clarita has won 19 Helen Putnam Awards of Excellence from the League of California Cities. This is more than any other city in the state.

In 2020, we took home not one, but two of these prestigious honors — one for the “I Found Sammy Clarita” campaign and one for our College Internship Program.

These most recent program honorees show our organization’s dedication to innovation, community engagement and staff development.

This year, the City’s purchasing division was awarded the 25th Annual Achievement of Excellence in Procurement by the National Procurement Institute.

This marks the tenth time the City has received this award in recognition of purchasing policies and practices. This award is given to cities that embrace innovation, professionalism, productivity, leadership and e-procurement.

The City’s finance division continued to excel as well this year, even when faced with the uncertainties of the coronavirus pandemic. First, the City of Santa Clarita was issued both ‘AA+’ bond and ‘AAA’ credit ratings from Standard and Poor’s Global Ratings for strength in management, budgetary flexibility, liquidity and institutional framework.

In addition to receiving high ratings, the City also earned a nationally acclaimed finance award. The City of Santa Clarita received the Certificate of Achievement for Excellence in Financial Reporting from for the City’s Fiscal Year 2018-19 Comprehensive Annual Financial Report.

The award is the highest form of recognition in governmental accounting and financial reporting, and a testament to the extraordinary work of the City of Santa Clarita.

Another City accolade from 2020 that I must acknowledge is the District Transparency Certificate of Excellence by the Special District Leadership Foundation.

The City of Santa Clarita was fortunate to receive this award for outstanding efforts to promote transparency and good governance.

Through all that has occurred in 2020, it is inspiring to see our organization’s efforts, services and programs continue to be recognized with these prestigious honors.

As always, I am proud to work beside our dedicated City Council and City staff, who strive to serve residents and enhance the quality of life in our community.

Ken Striplin can be reached at kstriplin@santa-clarita.com. The views expressed in his column are those of the City and do not necessarily reflect those of The Signal. 

N O V E M B E R 15, 2020

S U N D AYS I G N A L · 9

Grappling with a chance to make history

N E W S F E AT U R E

By Perry Smith Sunday Signal Editor

A

merica once again has a chance to make history.

America Lopez, that is.

She entered her senior year this fall ranked No. 1 in the state of California for her sport, after winning her first state title as a junior in the 170-pound division.

Top-ranked in the state, No. 2 in the country, Lopez has a clear focus on her goals, although the sky’s the proverbial limit for her.

“I want to win another state title,” Lopez said during an interview in September, citing her goals for the year.”I want to defend my title, and continue wrestling and go to Menlo College, hopefully.

That’s my goal.”

While Menlo might not be a household name for some, those in wrestling circles know how competitive the program is. In March 2020, before collegiate athletics shut down for the nation amid the COVID-19 pandemic, the Menlo College women’s wrestling program was just starting its defense of the previous year’s national championship, and the program’s website lists a number of acclaimed recruits from across the country.

The college seems like a perfect environment for Lopez, 17, who grew up with five brothers who all wrestle. She decided pretty early on that she wanted to take it seriously, and given that everyone in the family seems to enjoy the sport, that’s not really a surprise.

“Everyone’s a wrestler,” she said with a laugh. “I have five brothers. I’m in the middle.”

Andrew, 22, is the oldest brother and coaches high school girls wrestlers, including America. He recently wrestled for East Los Angeles College. He also wrestled at Valencia his junior and senior year.

Nicholas, 19, the second oldest, wrestled all four years at Valencia High, graduating two years ago.

Alex Lopez is 14, has been wrestling for four years, and looking forward to starting his first season of wrestling at Valencia this year; Eric, 10, and Cain, 7, both already have started wrestling with kids in their age groups.

Getting started

“I never imagined in my wildest dreams that I would have all my kids wrestle,” said America’s father, Doroteo Lopez, who boxed a little when he was younger, but was never really a wrestler himself.

To hear the Lopez kids and their parents tell it, the love of wrestling for the family kind of sprung up out of nowhere from the active kids who enjoyed playing and wrestling with each other.

“She grew up with five brothers,” her mother, Nohemi, says with a laugh, “so she learned how to kick butt early.”

Her parents quickly realized their daughter has

Valencia High senior America Lopez trains with her coach and brother Andrew Lopez at Peterson Grapplers in Valencia. Lopez said one of her goals this year is to defend her championship. PHOTOS BY DAN WATSON / THE SIGNAL

a special talent for the sport during a tournament her freshman year. America was accidentally put in a weight class above her normal level, but after she won against the first two competitors she faced, they decided to keep her there.

“She wrestled her first two matches, and beat up these two boys, and they realized they put her in the wrong bracket, and they were like, ‘Well, you already wrestled, and you’re winning, so ... ’ Nicalas recalled from a back office inside Peterson Grappling in Valencia, where the family trains on weeknights. “She continued and won the whole tournament.”

Growing competition

In the years since, girls wrestling has expanded exponentially at the high school level, in California and beyond.

In this state alone, girls wrestling saw the second-biggest gain, after girls lacrosse, with 7.2% more participation, according to an August 2020 news release from California Interscholastic Federation officials, who regulate high school sports. In 2012, there were a little over 2,000 girls competing statewide, a figure that’s now more than 6,400, according to CIF data.

And this year, the CIF is planning to accommodate the growth with an expanded platform to showcase its top wrestlers. Last year featured the CIF awarding the first state championship team in girls wrestling.

“It’s exciting because this year represents a transition for us,” said Richard Shearer, assistant commissioner for the CIF, who oversees baseball, football and wrestling, in addition to several other duties. “We’re transitioning, due to the growth in participation and the number of teams that we continue to add, we’re going to have four championships, and then we’ll have our first girls Masters event at Marina High School. … It’s a reflection of the growth and success we’ve had in girls wrestling.”

Preparing for success

Brian Peterson of Peterson Grapplers said in watching America Lopez improve through her work in his facility — primarily under the tutelage of her older brother, Doroteo — he’s seen her develop what he calls “the champion’s focus,” which has really helped her reach her championship potential.

“It’s definitely a different level once you get to that point where you understand what you have to sacrifice in order to accomplish your goals,” he said, “and she’s kinda got that this last season.”

The proof of this determination could be seen in how she earned her title this past season, in a battle with Katja Osteen of Royal, who was also a junior last year. Osteen managed wins against Lopez twice earlier in the season, but when the championship was on the line, America was able to take home the title. 

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N O V E M B E R 15, 2020

E N T E R TA I N M E N T

Sophia Loren returns in the Neflix film ‘The Life Ahead’ and the value of honest work. With the help of these almost Dickensian characters, there just might be hope for young Momo.

Sophia Loren and young Ibrahima Gueye are so natural and genuine together, it’s almost as if the camera is eavesdropping on real life. Madame Rosa is but a few steps from the end of her life’s journey while Momo is just finding his footing, but the relatively short time they walk together is a time to be treasured.

By Richard Roeper Signal Contributing Writer

‘The Life Ahead’



(out of four) Netflix presents a film directed by Edoardo Ponti. Written by Ugo Chiti, based on the novel “The Life Before Us” by Romain Gary. Rated PG-13 (for thematic content, drug material involving minors, some sexual material and language). Running time: 95 minutes. In Italian with English subtitles.

W

hen Sophia Loren first started appearing in films in minor roles, we were just five years out from World War II. By the late 1950s, she had become an international movie star, and here we are in 2020, and Sophia Loren is starring in her first major project in a decade, and that’s just such a gift and something to behold.

The movie is called “The Life Ahead,” and it is directed by Edoardo Ponti, who is Loren’s son, and while it is unabashedly sentimental and at times goes over the top with the symbolic melodramatic devices, it is a beautifully shot and heartwarming film, and the 86-year-old Loren is magnificent and regal and fierce and funny and beautiful and screen-commanding throughout.

“The Life Ahead” is based on the best-selling novel by Romain Gary that was adapted for the Simone Signoret-starring, 1977 foreign language film Oscar winner “Madame Rosa,” but the setting has been changed from France to the city of Bari in Puglia, Italy — the southern region that makes up the “boot” on the Italian map. (As you would imagine, the scenery is spectacular and the cinematography by Angus Hudson has a lush and timeless quality.)

Loren’s Madame Rosa is a Holocaust survivor and former prostitute who now makes ends meet by watching the children of streetwalkers and various misfits who need a place to stay. Madame Rosa is a loving but strict caretaker who genuinely cares about the children living under her roof, but lately has been prone to moments of forgetfulness and episodes of wandering off, lost in a haze.

‘Moonbase 8’



Showtime

PHOTO COURTESY IMDB

She also keeps a secret room in the basement of her apartment building, where she feels safe — just as she did when she would hide under the floorboards at Auschwitz.

Madame Rosa’s “introduction” to a 12-year-old Senegalese refugee known as Momo (Ibrahima Gueye) comes when he tries to steal her purse, so she’s not exactly ready to welcome the boy with open arms when the neighborhood doctor (Renato Carpentieri), who is in over his head as the boy’s guardian, pleads with her to take him, just for a few weeks.

Madame Rosa protests that she’s too old and tired to take on such a wild child, and she might not be wrong, as Momo is a sullen and rebellious presence around the house and spends most of his time roaming the city streets, dealing drugs and partying and hanging out with the very definition of the wrong crowd.

Ah, but Momo is more troubled than troublesome, more wounded than capable of hurting others, in tried-and-true sentimental-movie fashion. For maybe the first time in his life, he’s in a circle of people who come to care about him, from Madame Rosa to Lola (Abril Zamora), a trans woman who lives in the same building as Madame Rosa and has a winning spirit and a big heart, to Mr. Hamil (Babak Karimi), a kindly Muslim storekeeper who gives Momo a job and teaches him about literature

I

n space, no one can hear you laugh.

To be fair, the Showtime series “Moonbase 8” isn’t actually set in outer space but in a simulation, and it does yield a couple of chuckles per episode, but given the comedic credentials of the three leads, it’s a disappointingly flat and tame endeavor that falls far short of even the middling success of the recent Steve Carell vehicle “Space Force.”

Created by Jonathan Krisel, Fred Armisen, Tim Heidecker and John C. Reilly and starring the latter three, “Moonbase 8” launches with graphics informing us NASA is about to construct the first manned base on the surface of the moon, and has built several simulation bases to train candidates for living and working there. Moonbase 8, in Winslow, Arizona (such a fine sight to see …), is one such faux-base, and by the looks of things, NASA must have poured hundreds, maybe even thousands, of dollars into the flimsy-looking operation.

Reilly plays Robert “Cap” Caputo, Armisen is Dr. Michael “Skip” Henai and Heidecker is Prof. Scott “Rook” Sloan, and the characters aren’t much more interesting than those bland nicknames. They’re all amiable, low-key, team-oriented fellows — and they’re various degrees of dim, leading one to wonder how they ever got past the NASA gift shop, let alone chosen as candidates to lead the first base station on the surface of the moon. That’s basically the joke of “Moonbase 8,” that it’s a workplace comedy featuring guys who are a

kinder, gentler version of “The Three Stooges in Orbit.”

In the series premiere, the crew has been isolated in the simulation base for 200 consecutive days, and NASA has marked the occasion by sending a $100 Harley-Davidson store gift card.

“I think it’s pretty cool. They’ve got cool leather gloves you can do,” says Rook, and Skip chimes in: “There’s a cafe in there, too. You could get something to eat.” This establishes the soft-humor tone for this episode and the season on balance. Inoffensive, wry, maybe worth a slight smile, underwhelming.

Like the denizens of “Gilligan’s Island,” the crew is often presented with a dilemma that must be resolved within the confines of a roughly half-hour adventure. In Episode 1, there’s a water shortage, which leads to the inevitable scene of the men drinking “de-urinized” water (“It’s been de-peed,” assures Skip) and the obligatory group spit-take that follows. In various episodes, they have to contend with a local prowler who is stealing items from the base; an impending cattle stampede that could go right through and over the base; Cap getting sick and placed into quarantine; and the occasional guest arrival who provides the impetus for sitcom-level conflict and somewhat dated humor. (I kinda feel the time has come and gone for “Apocalypse Now” references.)

Reilly, Armisen and Heidecker handle the material like the seasoned pros they are — some of the dialogue feels improvised and can be pretty clever — and each episode sails by in relatively brisk fashion, but the storylines are at best mildly involving, and the characters so thinly drawn, you don’t feel anything approaching a binge-twinge when one episode ends and another is about to begin. This is a take-it-or-leave-it kind of show, and in a streaming/premium cable world where so much material is available, there’s no pressing need to spend your time on Moonbase 8.  Copyright 2020 Chicago Sun-Times

N O V E M B E R 15, 2020

S U N D AYS I G N A L · 1 1

FOOD

W

hen holiday meals turn into all-day events, having meals ready from morning to night becomes an important part of seasonal hosting. Starting with breakfast through the main course followed by a savory dessert, a full day of celebration calls for a variety of dishes.

To help keep your family fueled for a wide range of activities, consider these recipes for Hot Cocoa Pancakes to get your morning started, Browned Butter Smashed Potatoes with Butternut Squash to pair with a holiday ham and Black Forest Cake to end the festivities on a high note.

Find more holiday recipe inspiration at Culinary.net.

Begin the Holiday with a Family Breakfast

With so many activities scheduled and places to be during the holidays, starting the morning with a filling breakfast can help set your family on the path to enjoyable moments with loved ones.

These Hot Cocoa Pancakes require little time in the kitchen, leaving you more time to spend with the family before hitting the road or working on decorations for seasonal gatherings. Made with Aunt Jemima pancake mix, containing no artificial coloring or flavors, this recipe makes it simple to put breakfast on the table quickly while still achieving a meal full of flavor.

Visit auntjemima.com for more family-friendly recipes.

Hot Cocoa Pancakes

Prep time: 10 minutes Cook time: 2 minutes per pancake Yield: 12 pancakes (3 per serving) 2 tablespoons unsweetened cocoa powder 1 1/2 tablespoons sugar

1 pound (3 medium) Wisconsin yellow-flesh potatoes, cut into 3/4-inch chunks 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks

water 1 teaspoon salt, plus additional, to taste, divided 3 tablespoons butter, divided 8-10 fresh (2-3-inch) sage leaves, stacked and cut into 1/4-inch strips 1/2 cup 1% milk

freshly ground black pepper, to taste

1 cup 2% or non-fat milk 1 teaspoon vanilla extract 2 cups Aunt Jemima Original Complete or Buttermilk Complete Pancake & Waffle Mix 1/4 cup water marshmallow spread (optional)

chocolate syrup (optional)

Aunt Jemima Syrup (optional)

Heat skillet over medium-low heat or electric griddle to 375 F. In microwave-safe bowl, mix cocoa powder, sugar, milk and vanilla until well combined. Heat in microwave 30 seconds, or until warm. Stir again to ensure mixture is combined.

Combine cocoa mixture, pancake mix and water. Stir until large lumps disappear (do not beat or overmix). If batter is too thick, add additional 1-2 tablespoons water.

Pour slightly less than 1/4 cup

batter onto lightly greased skillet or griddle. Cook 90 seconds, or until bubbles appear on surface. Turn and cook additional 30 seconds. Repeat with remaining batter.

Top pancakes with marshmallow spread and drizzle chocolate syrup, or top with syrup.

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt.

Bring to boil over high heat; reduce heat, cover and cook until tender, 1215 minutes.

Party-Perfect Potatoes

Almost every holiday meal calls for side dishes to complement the main course, and as one of the most versatile base ingredients available, potatoes often provide home chefs with a multitude of options.

Served mashed, fried, scalloped, sliced, diced, boiled, roasted or just about any style in-between, potatoes are ideal for matching with the centerpiece of your family meal.

These Browned Butter Smashed Potatoes with Butternut Squash call for Wisconsin yellow-flesh potatoes to achieve a dense, creamy texture with their just-buttered appearance.

Find more dishes for your holiday gatherings at eatwisconsinpotatoes. com.

Browned Butter Smashed Potatoes with Butternut Squash Prep time: 25 minutes Cook time: 15 minutes

In small saucepan over medium heat, mix 2 tablespoons butter and sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Using hand masher, roughly mash to create chunky mixture.

Over low heat, gently mix in remaining butter and milk.

Season with salt and pepper, to taste.

Spoon into serving bowl and drizzle with brown butter and sage.

(Family Features) 

1 2 · S U N D AYS I G N A L

N O V E M B E R 15, 2020

H E A LT H

Controlling potassium when you have kidney disease

F

oods high in potassium, an essential mineral and electrolyte, offer health and nutrition benefits. Potassium helps muscles, including the heart, expand and contract, but for people whose kidneys can’t filter out excess potassium, its buildup can be deadly.

Many foods, like bananas, have potassium, but some have more than others. For the 37 million Americans living with kidney disease, the American Kidney Fund’s “Beyond Bananas” educational campaign stresses the importance of controlling and managing potassium levels for better health outcomes. High potassium, known as hyperkalemia, is one of the common and serious side effects of kidney disease.

If you have kidney disease, you are at risk for hyperkalemia because your kidneys can’t remove the extra potassium in your blood. This can be dangerous as high potassium can cause heart attacks or even death. However, some people do not feel symptoms of high potassium until it’s too late and their heart health worsens. If you do feel symptoms, some of the most common are tiredness or weakness, nausea, muscle pains or cramps, trouble breathing, unusual heartbeat and chest pains.

For those with kidney disease, high potassium is not just a measurement at a point in time but rath-

tassium goal of 2,500 milligrams and no more than 3,000 milligrams per day. Low-potassium foods include cauliflower, peppers, cucumbers, grapes, strawberries, blueberries, bread, rice and pasta.

Your doctor or dietitian may adjust these goals to fit your needs.

High potassium can be controlled long-term by choosing the right foods, taking medicine and following simple tips such as these: PHOTO COURTESY GETTY IMAGES

er a chronic condition. Some of the most common causes of high potassium in those who have kidney disease are eating high-potassium foods, using a salt substitute that contains potassium, constipation, missing dialysis treatments and taking some medicines or herbal supplements.

A food with 250 milligrams of potassium or more per serving is considered a high-potassium food. Some examples include bananas, grapefruits, dried fruits, potatoes, Brussels sprouts, tomatoes, beans, most meats and fish, dairy products, nuts and chocolate.

If you are on dialysis or your doctor recommends you eat low-potassium foods, aim for a daily po-

• Ask your health care provider and dietitian to help you create a potassium management plan.

• Call your insurance company to find out if your insurance plan covers nutrition counseling.

• Use a potassium food guide to help you select tasty, lower potassium food options.

• Find low-potassium recipes, such as those in the American Kidney’s Fund Kidney Kitchen.

• Download a potassium tracker to monitor how much potassium goes into your body every day.

• Talk to your health care provider about finding a potassium binder, a medicine that sticks to the potassium in your body and prevents some of it from being taken into your bloodstream.

To learn more and help manage your potassium, visit KidneyFund.org/beyondbananas. (Family Features) 

N O V E M B E R 15, 2020

S U N D AYS I G N A L · 1 3

PETS

Cancer can also affect your furry friends

C

ancer can strike any person at any time.

Cancer does not discriminate based on gender, age or nationality, nor are pets immune to this potentially deadly dis-

ease.

The American Veterinary Medical Association says approximately one in four dogs will, at some stage in their lives, develop neoplasia, which is the uncontrolled, abnormal growth of cells or tissues in the body. A neoplasm can be benign or malignant.

Almost half of all dogs over the age of 10 will develop cancer. Dogs get cancer at roughly the same rate as humans. There is less information about the rate of cancer in cats.

Just like humans, pets can exhibit different signs that indicate cancer may be present, according to the Blue Buffalo Pet Cancer Awareness group.

These include: Swollen lymph nodes Lymph nodes are located throughout the body, and enlarged lymph nodes may indicate the presence of lymphoma.

Enlarged or changing lump Any lumps on the body that grow or change in shape or texture should be investigated.

Distention in the abdomen When the stomach becomes rapidly enlarged, this may indicate the

With support and treatment, it may be possible to prolong the life of companion animals that have been diagnosed with cancer.

presence of a mass or tumor in the abdomen.

Weight loss Chronic unexplained weight loss can be indicative of cancer or some other illness and should be taken seriously.

Unexplained bleeding Bleeding from any part of the body that was not traumatized should be addressed with the vet.

Other potential signs of illness include oral odor,

lameness, blood in urine, and a non-productive cough.

Pet owners should discuss possible treatment plans if their pets are diagnosed with cancer. According to PetCure Oncology, in the past a cancer diagnosis may have left pet owners with little hope.

However, research is now ongoing and there are new treatments that can improve quality of life and reduce the number of treatment sessions.

The company says stereotactic radiation, or SRS/ SRT, is an advanced form of radiation therapy.

Compared to traditional radiation therapy, SRS/ SRT is delivered with extreme precision and may be used for some forms of cancer considered untreatable due to sensitive locations in the body.

This may be one part of a cancer treatment plan for companion animals. Other cancers may be treated with surgery or medications.

Pet owners can discuss their options with their veterinarians. Cancer treatment in pets, much like humans, is based on the type of cancer, how large tumors are and if the cancer has spread, advises AVMA. With support and treatment, it may be possible to prolong the life of companion animals that have been diagnosed with cancer. (MC) 

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N O V E M B E R 15, 2020

HOME

Home design trends are evolving for social distancing

C

OVID-19 has brought changes to everything, and home design is no exception. Experts are expecting to see lasting impacts on everything from the materials we use to the rooms we prioritize. Check out these and other noteworthy trends.

Houses over apartments

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or apartments do so to be closer to the action — work, entertainment and shops — and never planned on spending much time at home. But the pandemic has changed that, and more people are going to want a home that offers plenty of room and outdoor space in case they need to self-isolate again.

Self-sufficiency

A hard lesson we’ve learned is that things and services we thought we could count on aren’t necessarily a sure thing, so items that increase self-reliance will become very popular.

Expect to see more homes with sources of energy like solar panels, sources of heat like fireplaces and stoves, and even urban and indoor gardens that allow you to grow your own produce.

Outdoor living

Between playgrounds closing and parks becoming overcrowded, many of us are turning to our balconies,

patios and backyards for fresh air and nature. This means we’re going to be investing more in our outdoor spaces, with functional kitchens, soothing water features, cozy firepits, and high-quality outdoor furniture to create a much-needed escape.

Healthier spaces

Thanks to spending more time indoors and reprioritizing our health, we’ll turn to design to help ensure our homes are safe and healthy for our families. We’ll see a rise in products like water filtration systems as well as materials that improve indoor air quality.

For new homes and additions, alternatives to wood-framing like insulated concrete forms from Nudura, which offer improved ventilation for healthier indoor air quality and an environment that’s less susceptible to mold, will be key.

Home office space

Business experts are suggesting many companies will see that work-

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Custom and quality

With the hit to the economy, people are going to be buying less, but what they do buy will be better quality, while at the same time making an effort to support American businesses. When it comes to design, trends will shift to locally made furniture, custom-built homes and pieces and materials that stand the test of time.

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S U N D AYS I G N A L · 1 5

SENIORLIVING

Hospice versus palliative care

Look what we’re up to now!

T

he opportunity to live independently is a goal for many people as they plan for retirement. While there’s much people can do to plan for financial independence in their golden years, health issues may arise that can make it hard for aging adults to get through the day without a little help.

Palliative care and hospice are sometimes mistaken as the same thing, even though they’re quite different. Learning about each option can help adults identify which option is best for them should they one day require daily assistance.

Palliative care

Palliative care may be available at any time for individuals with serious and potentially life-threatening conditions. According to Healthline, palliative care is focused on improving the overall wellness of individuals with serious illnesses, such as Alzheimer’s disease, cancer, COPD, and other chronic illnesses. Since it is based on individuals’ needs, palliative care can differ from one person to the next.

WebMD says a palliative care program frequently aims to ease pain and help with other problems, including improving comfort. It is used in addition to other treatments.

Palliative care also can help patients and their families if an illness makes it more difficult to get around, leads to depression or adversely affects the family, including caregivers.

Hospice care

The National Institute on Aging notes that hospice care may be recommended when it is no longer possible to cure a serious illness or when a patient opts out of certain treatments. Like palliative care, hos-

pice provides comprehensive comfort care and family support. However, attempts to cure the person’s illness are stopped in hospice. Hospice is typically recommended when a person with a terminal illness has around six months or less to live.

When people hear “going into hospice” they may think this means entering a facility. However, hospice can take place in many different settings, including at home, in a nursing home, in a hospital, or even a facility that specializes in hospice care.

Both palliative and hospice care bring together a team of health care professionals with special skills. This team can include doctors, nurses, social workers, therapists, spiritual advisors, and trained volunteers.

Everyone works together to address patients’ emotional, medical and spiritual needs.

The main difference between the palliative and hospice care is when each is offered to a patient. Palliative care can be available at any time, regardless of illness stage, prognosis or life expectancy. Hospice care is only available when an illness is no longer responding to treatment. However, a person can come out of hospice care should his or her condition begin to improve.

Patients and their families can discuss the options of different care with their health care teams. While these types of care have become much more accessible in recent years, they may not be available everywhere. It also pays to ask questions about health insurance coverage to determine if the costs of palliative or hospice care will be covered by a provider. A long-term care policy also may be an option to cover palliative services. (MC) 

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N O V E M B E R 15, 2020

GARDENING

Safe and effective ways to clean up leaves

R

emoving leaves from the yard is a task that homeowners must perform each fall. Thousands upon thousands of leaves can drop from a single tree. Multiply that by the number of trees on a property, and it’s no surprise the task of leaf cleanup can seem so daunting.

Furthermore, not all leaves are shed at the same time, so several cleanup sessions may be necessary before the last leaf is banished from the yard.

Just like some gardening chores, leaf cleanup can be a taxing job if done by hand. For people unaccustomed to exercise, cleaning up leaves can turn into quite a workout.

According to the Discovery Health Calorie Counter, raking leaves for one hour can burn nearly 292 calories.

Shoulders and arms will feel the burn.

Raking leaves is considered moderate physical activity, similar to brisk walking. Those who find themselves straining or out of breath should take

on one side of the body by switching sides periodically.

• Do not try to rake or blow leaves on windy days. Wind will only make the task that much more difficult, which could lead to overworking oneself.

• Avoid overfilling bags. For those who plan to mulch and bag leaves, remember that compressed leaves can get heavy pretty quickly.

Do not over-fill bags, as they can be hard to move or bring to a recycling center. a break, and these tips also make the job safer and easier.

• Wear layers when cleaning up leaves. It may be cool at first, but it’s easy to work up a sweat after raking for awhile.

Layers can be peeled off so as not to get overheated or risk hypothermia from sweating in chilly temps.

• Pay attention to your posture while

raking. James Weinstein, chairman of the Department of Orthopedics at Dartmouth Medical School, recommends forming a wide base with the feet and holding the rake slightly toward the end of the handle with one hand three-quarters of the way down the handle from the other.

Do not twist the spine; move your entire body. Avoid overuse of muscles

Using a leaf blower to push leaves into piles will reduce the strenuousness of the task, but leaf blowers can be heavy and noisy and gas-powered blowers can produce a considerable amount of exhaust.

Raking leaves can be quite a chore.

It is important that homeowners take steps to prevent injury while cleaning up leaves in their yards. (MC) 

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S U N D AYS I G N A L · 1 7

K I D S & FA M I LY

Donna’s Day: Creative Family Fun

Kid-made place cards enliven holiday table On the opposite side, write the date and place where you are celebrating.

If you have extra stones, encourage guests to grab a paint pen and write inspirational words on them when they arrive. Words might include “gratitude,” “thankful,” “family” or “together.” Set them around the centerpiece of your table.

By Donna Erickson Signal Contributing Writer

T

hanksgiving Day and the “here before you know it” December holiday season are approaching. The weeks of celebration are all about giving, sharing and experiencing that intangible joy of playful togetherness.

During the busyness of the festivities, it’s good to be intentional about including kids in the process. After all, just like adults, they want to feel useful and part of things. So, this Thanksgiving, get children involved!

Here are simple ideas to keep kids engaged and creative by making place cards. When it’s time to set the holiday table, they can pitch in with their contributions.

Painted stones

Wash and dry 3- to 4-inch-wide flat stones. Paint them if you wish, using

Tiny pumpkins

Use a marker to write names on mini pumpkins or gourds. Punch a hole in a small photo of the person, and tie to the stem with twine.

Treat bags craft acrylic paints for a base coat, then painting names in a contrasting color. Or, leave stones natural, and write the name of each guest with a white paint pen (available at craft and art supply stores). You might want to draw a design around names for embellishment.

Use a marker to print names near the end of a wide, 26-inch-long ribbon. Use ribbon to cinch small cellophane bags filled with candy, a homemade cookie or memento. Set at each place. Guests can take them home as a party favor.

Napkin portraits

Purchase inexpensive, solid-colored

fabric napkins, or repurpose an old set you own. Let kids draw a portrait of each person in one quadrant of each napkin with fabric paints in squeeze bottles or using fabric markers. Add the guest’s name below the portrait, and place on a plate. Guests will no doubt smile when they find their portrait.

Wash and save to use annually as a family tradition. In 10 years, Aunt Kate may say she never looked so young!

Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the Donna’s Day Facebook fan page. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”  © 2020 Donna Erickson Distributed by King Features Synd.

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SOLUTIONS

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N O V E M B E R 15, 2020

CROSSWORD TIME

N O V E M B E R 15, 2020

Opinion

S U N D AY S I G N A L · 1 9

Unless otherwise stated, the views and opinions expressed are those of the respective authors and do not necessarily represent the views of The Signal.

READERLETTERS

Slippery Slope of Authoritarianism The U.S. government’s legal prosecution of Julian Assange is very disconcerting. Journalistic publications, including WikiLeaks, exist to tell the people the truth — even when the government tries to hide it.

Revealing the ugly truth can be embarrassing, but sometimes confronting uncomfortable truths is necessary in a democracy.

It is already hard enough to get the truth to the public. Government officials prefer to overclassify information to protect their reputations.

Sometimes it takes brave whistleblowers willing to leak secrets because their conscience tells them the public’s right to know outweighs the letter of the law. Those whistleblowers face serious consequences. But imagine if the journalists were jailed, too. The prosecution of Assange demolishes our commitment to a free press and our moral authority around the world. If Assange is extradited to the U.S. for engaging in journalism, it would set a dangerous legal precedent. Imagine if politicians were able to hide their corruption, if government agencies were able to hide their mistakes and wrongdoing, or if the military were able to mislead the public about wars. When these things happen, we rely on journalists to serve as a check on government secrecy and deception. Imagine if reporting in the public interest were a crime simply because the government declared something a secret. In such a system, the “news” would be limited to stories approved by the government.

If that sounds like an authoritarian regime, that’s because it is.

Luke Shneour Valencia

A Forced Adaptation to Technology Like many educators in the L.A. area, I had sincerely hoped that we could be reunited with our students safely and in person this fall. But as teachers, we always want what’s best for every child. Right now, that means staying socially distant and keeping school online.

When we transitioned to distance learning in the spring, everyone was flying blind. This time around, we’re better prepared. We have the digital tools we need to set students up for success, and we know how to use them to their full potential.

I can pre-record and edit lessons for my students, video chat with them in real time, break them into virtual “small groups,” and track their progress on assignments thanks to tools like Google Classroom.

And my tech-savvy students amaze me every day with their creativity and ability to adapt to an all-digital learning environment.

There is no substitute for in-person teaching, but it’s clear to me that the technology making this school year possible will be the currency of the future, and our students are learning to adapt to it in real time. It’s even likely that the digital platforms we’re using will forever change the way we teach, even in person. I hope any political leader considering technology issues will adopt the same level of appreciation for accessible digital technologies that my students and I have.

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E T H I C A L LY S P E A K I N G

What We Need Is Truth

By David Hegg

H

aving suffered through the quicksand of our recent election season, it's time to face the truth. It is apparent that our nation is facing a grave and imminent threat. It has been building incrementally, slowly over time and, apparently, we didn’t realize the gravity of the situation. But now it has come out of the shadows and struck us in the face. If we don’t do something radical to change the situation immediately, we will find ourselves unable to do so at all. We have been anesthetized to the danger and it will take every drop of willpower we possess to turn the situation around.

Of course, I am talking about the deficit, but not the one everyone else is talking about. While the financial difficulties posed by our national debt are many, even more disastrous is our national deficit when it comes to truth. It seems that our nation has lost both the meaning and the significance of truth. I am especially interested here in the idea of telling the truth.

A new enterprise has come into being in the last decade called “fact checking.”

After politicians open their mouths and speak, several organizations now get to work checking to see which of the facts are true and which are false. Stop and think about that for a moment. What does the existence of these “fact checking” companies say about our national conversation?

When did it become acceptable to stand in front of the citizenry of our nation and say things that just aren’t true? And when did it become permissible to “spin” facts and figures so that the speaker, knowing what he is saying is not true, can hide behind “plausible deniability” since some slim part of what he is spouting is, in fact, true?

I greatly fear that we are becoming a nation that accepts untruths and half-truths as acceptable truth, as long as the one spouting it is on our team. But we seem blind to the erosion that this allows. We are eroding the definition of truth, replacing it with a mish-mash of good intentions and tribalism. If our guy is actually trying

to get good things done, then the fact that he spins facts, fabricates figures and shaves the truth is acceptable.

The problem is that this avalanche of duplicity, once begun, is almost impossible to stop. It flows into business dealings, instruction in our schools, and the training of our kids. When truth becomes fluid and defined by good intentions rather than alignment with reality, the basic construct of trust among members of society is endangered.

The problem with truth is, as the saying goes, “truth hurts.” And a corresponding problem in our country is that we don’t want to hear the truth if it is going to hurt.

We want our leaders to tell us things that make us feel good, and that won’t demand that we change. We want our leaders to tickle our ears, and they’re more than willing to do so in order to gain our vote. This symbiotic relationship seems good for us and for them, but in reality, it is killing us.

The truth does hurt, but only because pain is a sign that something is wrong. When your body wants to alert you to a problem, it sends pain as a signal. And when leaders want to alert those being led that something needs to be altered, they must tell the truth.

What we need is reality, not fantasy.

What we must have is courage, not complacency. What it will take is character in our leaders, not the condescending attitudes they believe will make us feel valued.

But most of all, we need the truth told by those who know the truth, are committed to truth, and who are willing to sacrifice their popularity to stand for the truth. Lies and half-truths don’t fix problems, and they certainly don’t build a solid foundation for future success.

We the people will no longer stand for being treated like crops of mushrooms … kept in the dark surrounded by manure.

Value the truth, tell us the truth, and together we’ll find the right path forward.

Local resident David Hegg is senior pastor of Grace Baptist Church. “Ethically Speaking” appears Sundays. 

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