Oregon Healthy Living - June 2015

COMPLIMENTARY

June 2015

Vol. 8 — Issue 6

Aloha Style Hula movement for muscles and posture

A Fitness Quiz for Fathers

PLUS:

Put a little zing in your diet with fermented foods O REGON H EALTHYL IVING . COM

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Table of Contents June 2015 | VoLume 8, ISSue 6

5 12 16 20 24 27 HeALtH PAMPeR nAtURAL eVents Fitness FOOD Exotic Dance Moves: Hawaiian Hula

Fermented Foods: How to convert your veggies

Know Your Numbers?

Men’s health quiz Public Meltdowns: Challenges with autism......pg. 15

Sandalworthy: Pretty feet for summer

Smell the Roses: Organic local flowers

Local Events Calendar: Find out what’s going on in your community

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the editor’s desk

adVertISer IndeX

Did you know that men are 24 percent less likely than women to have had a routine visit to a doctor within the past year? In this issue, we try to puncture some wishful thinking and excuses about not getting check-ups. Next month we will present the winners of our annual Healthy Picks, the best products and services in the Rogue Valley as chosen by our readers. We’ll also investigate the bounty of local farms and how to take advantage of his local resource. crose@mailtribune.com

On the cover

A kindergarten teacher at Helman Elementary in Ashland, Tia McLean was born in Maui. She started hula lessons when she was 5 years old and continued to participate through her high school years. She came to Southern Oregon as a college student. Now a mom with three kids, she enjoys hula with the Ka Pi’o O Ke Ānuenue group in Ashland.

Hula has come to mean different things to McLean at different stages of life. “Now it is a connection to the place of my birth, but hula speaks to so many people around the world,” she says. “It engages you in a personal journey, a way to connect with others through this living legacy.” Photo by David Gibb at Lithia Park.

Staff EDITOR: Cheryl P. Rose ADVERTISING DIRECTOR: Dena DeRose DESIGN & PRODUCTION: Bret Jackson CONTRIBUTING PHOTOGRAPHERS: David Gibb, Denise Baratta

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CONTRIBUTING WRITERS: Cathleen Cole Margaret Battistelli Gardner Cindy Quick Wilson

Abdill Career College ..................25 Ashland Dental Associates .............4 Ashland Food Co-op ..................13 The Blue Giraffe Day Spa Salon ............................22 Brain Joy.............................. 10, 26 The Herb Shop ............................22 Imaginears ..................................21 Katzen Orthodontics ....................11 Lenz Chiropractic ..........................4 Medford Food Co-op ..................21 Medical Eye Center .................7, 17 Medicap Pharmacy .....................19 Nature’s Pet Market .....................19 Oregon Advanced Imaging ...........3 Providence Medford Medical Center............................28 Sherm’s Food 4 Less ......................2 Shop’n Kart...................................7 Southern Oregon Foot & Ankle Clinic .............................27 The Springs at Veranda Park .........................14,15 Oregon Healthy Living Magazine is published by the southern Oregon Media Group Advertising Department, 111 n. Fir st., Medford, OR 97501. General information: 541.776.4411 to advertise: 541.776.4422 submissions and feedback: crose@mailtribune.com

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Where Exercise Holds Sway Hula dancing unifies spirit, body and tradition TEXT BY CINDY QUICK WILSON • PHOTOS BY DAVID GIBB AND DENISE BARATTA

H

ula is much more than just a dance performed in grass skirts to entertain tourists. Hula celebrates the sacredness of creation by depicting the many facets of Hawaiian culture.

Through expressive movements of hands, arms, torso and feet, the dancers portray historical and mythical legends, honor celebrated ancestors and tell stories about life, love, war and spirituality.

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Fitness “Hula is the primary focus of my life in so many ways,” says Andrea Luchese, founder and director of Ka Pi’o O Ke Ānuenue in Ashland.

Though not of Hawaiian descent, Luchese fell in love with the culture and the dance during a visit to Hawaii some time ago. After years of study and intense training, Luchese has earned the title of Kumu Hula, kumu meaning teacher.

The designation, comparable to earning a black belt in karate, denotes a superior level of mastery of all aspects of the dance as both practitioner and teacher. “Many people aren’t aware that hula represents so much more than what people typically think about it,” she explains. “They know it’s a way of storytelling, but there are really so many layers of meaning. There’s a depth, a richness to it. It’s quite extraordinary that it’s become a worldwide phenomenon.”

Living history through storytelling

Because ancient Hawaiians had no written language, they used hula dancing to preserve the history, stories and customs of their culture.

These traditions were passed on through generations in the chants, songs and dances that illustrated life as they knew it. The ancient style of hula or kahiko, features a chanter, who uses either a drum or ipu heke (hollowed gourds) for percussion beat, and a dancer who expresses the lyrics through body movements and facial expressions. Hula ‘Auana, or modern hula, has been influenced by Western culture and includes singing and stringed instruments like the guitar and ukulele.

The graceful hand and arm gestures and rhythmic hip swaying can be downright mesmerizing and experienced dancers make it look effortless, but it takes a considerable amount of muscle control, core strength and cardio conditioning to skillfully execute the movements. “I think of it as whole body fitness because it uses the upper body, the core and the legs in the movements,” says Luchese. “We start with some stretching to limber up and then we do some strength-building exercises for the legs in particular because a lot of the movements are executed in a bent-knee position. During the warm-up when we’re practicing our basic steps, we’re learning how to isolate and coordinate the different parts before we involve the hands in the storytelling. The use of the arms also builds upper body strength so by the end of our warm-up, you should be feeling a good burn. Some dances are slow and melodic while others are faster and more vigorous.”

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Fitness

Where to See Hula Performed Ka Pi’o O Ke Ānuenue will perform: • In the Ashland 4th of July parade.

• At “Island Night: An Aloha State of Mind” sponsored by Ashland Parks and Recreation on Saturday, July 25 from 5 p.m. to 8 p.m. at the Daniel Meyer Pool. The dancers will perform to live music with Hawaiian band Ha’ena from 5:30 to 6:30 p.m, and will also be offering a mini-hula workshop for anyone who wants to participate. Cost: $2.

Halau Hula O Na Pua O Hawai’i Nei will perform: • At a lu’au at Grizzly Peak Winery in Ashland on July 12, 1 p.m. to 3 p.m.

Hula O Nuku ‘Ãina will perform: • A free hula show at the Grass Shack at Exit 24 in Phoenix on June 27 from 6:30 p.m. to 7:30 p.m.

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Fitness

Membersof Hula Halau, Ka Pi’o O Ke Anuenue (or Hula School, Arch of the Rainbow) practice dance at Railroad Park in Ashland.

Photo by Denise Baratta

continued from page 7 Luchese points out that performing the dance is not only physically demanding, but there is an intellectual aspect as well. ”First, you’re learning another language so you can tell the story. Then you’re requiring the left brain and right brain to work simultaneously to coordinate what the feet are doing with the hand motions and head movements to create the story.

Next you have the spiritual, cultural and emotional elements that come into it, so it’s very much a holistic practice.”

Waist-length hair not required

Leilani Kahananui acts as alaka’i, or teaching assistant to Kumu Hula Pekelo Day at Halau Hula o Na Pua o Hawaii (School of Many Flowers) at the Oak Street Dance Studio in Ashland.

“Here’s the real beauty of the hula,”

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she says. “You can be any size and still be beautiful and graceful. There is no requirement to be thin or have a certain body type. It’s all about how you carry yourself and the confidence you show when you’re telling your story. The goal is to touch and engage your audience with whatever your story is through your movements.”

Kahananui and her sisters were taught the hula at a very young age and grew up performing at her father’s luaus. “It’s in my blood,” she says. “I’ve loved it since I was a little girl.”

the beat, the feet and oh, those hips

While some students study hula to learn about the culture and perform the dance, others enjoy it more as a fun way to exercise. Either way, Kahananui feels there are numerous health benefits. “You

have to have a strong core to maintain the correct posture because that is what supports everything else,” she says. “It works your feet, your legs, your core, your arms, your back and shoulders, the entire body. Like when you move your hips in a circular motion, you start out standing tall and you continue moving your hips while you bend your knees and go all the way to the floor and come back up. You have to maintain the hip movements and the same tempo during the whole movement. That definitely requires leg strength.”

What about that hip action? It looks so difficult. “You have to disconnect the hips from the rest of the body,” explains Kahananui, “because while the hips are moving, the upper body stays still during the movement of the arms. It’s all about control of the body. It does take some practice, and then you add

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Fitness

the foot movements, all while keeping the body tight and controlled. That can be a challenge for beginners.”

hawaiian arts and culture

Katherine (Kat) Greene started her hula journey after moving from Hawaii to Oregon in 1998. “I was a haumana (student) with Aunty Malia and Hãlau Hula O Kahawai (Hula of the Valley). In 2009, I had the fortunate opportunity to study four years with Big Island Kumu Hula Pekelo Day with Hãlau Hula O Nã Pua O Hawai’i Nei (The Many Flowers of Hawaii). I became the alaka’i (assistant) for the kane (men) class, and with my kumu’s permission, began teaching hula in Grants Pass in 2011.” Greene says over the years, Grants Pass hula developed into Hula

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Where to taKe a CLaSS aShLand Ka Pi’o O Ke Ānuenue Agile Healing Arts Studio Andrea Luchese ashlandhula.com Halau Hula o Na Pua o Hawaii Nei Oak Street Dance Studio Doris Dare oakstreetdance.com grantS PaSS Hula O Nuku ‘Ãina Grants Pass Community Center Katherine “Kat” Greene www.greenekat.macmate.me/Hula/ ALOHA.html

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Fitness

O Nuku ‘Ãina (A Passage in the Land) and classes expanded into the Hula and the Arts Program. The students not only study hula but are offered workshops in ukulele and traditional Hawaiian crafts like lei, costume and implement making.

Greene says, “As in any group, everyone

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has their own reason for joining. Some students are simply there to have a place to exercise, meet up with their peers and learn a little hula. Others have more interest in developing skills and performing.”

Hula is a lifestyle for many dedicated

practitioners who honor this ancient culture. It offers the benefits of exercise and conditioning, develops grace and coordination and also stimulates creativity and mindfulness. “The dancer’s gestures are expressing oral stories,” Greene says, “which naturally

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Fitness

“The Hawaiian language is deeply metaphoric in nature, and expressing that in movement, I believe, promotes positive integration of emotions, cognition and spiritual growth.”

— Kat Greene, Hula O Nuku ‘Ãina in Grants Pass

lends itself to the mind-body connection. The Hawaiian language is deeply metaphoric in nature, and expressing that in movement, I believe, promotes positive integration of emotions, cognition and spiritual growth.”

Although we tend to associate hula more with women, men (kanes) were the original hula dancers. “There is no difference between men’s and women’s movements,” explains Greene.

“The difference is only in the style of the hula kumu (teacher). A woman may dance with an open flowing hand, while the man executes the move with a closed fist and less flowing hand, but the story is the same.”

Though we may not understand the native language used in the songs and chants that accompany the dancers, their exquisite artistry and intense facial expressions portray their deep personal commitment to this ancient art.

Hawaiians are innately spiritual people with a deeply held appreciation for nature, their traditions and their ancestry. “Hula dancing allows us this wonderful, powerful, joyful expression through movement and culture,” says Luchese. “It’s a vehicle that allows us to discover the deeper aspects of life and what it is to live from an uplifting place of joy and empowerment.”

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hoW You SaY… halau - school of hula instruction Kumu hula or alaka’i - teacher of hula hula noho - hula performed while seated ho`i - exit chant for dancers hula auana - the more common form of hula dancing taught today hula haole - hula influenced by Westerners hula Kahiko - traditional, oldschool hula Kala`au - performance of hula using sticks Kupea - anklets worn by male dancers maewa - regular hip sway Pa! - command made by instructor means “begin dancing” Pau - finished, no more

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Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing.

Why ‘Spoil’ a Perfectly Fresh Vegetable?

The art and science of fermentation TEXT BY CINDY QUICK WILSON

T

he idea of fermenting food may bring to mind those unappetizing science experiments we discover in our refrigerators from time to time, but there are some definite advantages to the controlled proliferation of these microscopic busybodies.

“There are so many different layers of where the health benefits are,” says experienced Applegate Valley “fermentista” and author, Kirsten Shockey. “During the fermentation process the nutrients found in the raw vegetables actually increase.

The bacteria begins predigesting the vegetables so all those complex carbohydrates, sugars and starches that we don’t digest so well get broken down and become more bio-available for better assimilation.”

Although this process has been around for eons, early man probably didn’t worry about the growth of microorganisms.

He had no idea he was enriching his diet or aiding his digestion with probiotics. Today, we are so germaphobic, we can be a bit squeamish when it comes to allowing vegetables to sit un-refrigerated for days at a time.

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“This is a centuries-old process,” says Jerre Petal, member of Master Food Preservers, an organization supported by Oregon State University. Americans may be familiar with fermented foods like yogurt, breads, wine and beer, but not necessarily comfortable with the idea of fermented vegetables. “Because we’re dealing with growing bacteria, it really freaks some people out,” Petal says.

the taste factor—think zing

“If you’ve ever had commercially prepared sauerkraut, don’t think of that,” Shockey chuckles. “That won’t give you a good sense of the taste. The vegetables are acidified, like a pickled product, but not with vinegar or sugar. It does have an acidic, lemony taste, depending on the vegetable. It’s a zingy, vibrant tang, almost an effervescent flavor.”

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FOOD

aLL about fermentatIon

The OSU Southern Oregon Research & Extension Center on Hanley Road in Central Point is sponsoring a class to learn about fermentation methods led by Jerre Petal and Kirsten Shockey. Register for the three-hour evening class on June 25 by contacting the center at 541.776.7371. The class fee is $15.

Kirsten Shockey, right foreground, teaches a class in fermented vegetables.

Photo by Christopher Shockey

how does your microorganism grow?

It’s an easy process that doesn’t require any fancy or expensive equipment. All you need is a large, wide-mouth glass jar, fresh vegetables and a salt brine.

“I start with a glass, wide-mouth gallon jar,” Petal says.

“You can use a smaller-sized container, but because the vegetables shrink so much, you’ll end up with a very small yield. Wash your vegetables really well. Cut them all to be as uniform in size as possible. You can use onions, okra, green peppers, cucumbers, cauliflower, zucchini, garlic. The only vegetable that does not ferment well is kale.”

The brine is made with non-chlorinated water, as chlorination stops the fermentation process, Petal explains, and she prefers natural, unprocessed salt. “My favorite is

Redmond Real Salt, which has minerals. Then add whatever kind of spices you want, such as fresh dill, or you can use pickling spices from the store.” (See sidebar for recipe) Both experts agree that the most critical aspect is making sure the vegetables are completely covered with the brine mixture. “If they’re not, there’s a likelihood of growing mold and some unfriendly things you don’t want on your finished product,” Petal warns. “In order to keep them under the brine, you can use a ‘follower’ which can be a glass weight on top of the vegetables, or you can use a Ziploc bag filled with some of the brine mixture to hold them down. You want to keep all the oxygen out of the mix.”

The covered jar should be kept at a temperature of between 65 and 75 degrees. “You want to keep it in a dark place,”

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main

urse

Skinny Summer Grilling: Healthy Creative Burgers

Friday, June 19, 2015 - 6:30pm to 9:00pm

Cook up some healthy options to suit any palate, from carnivore to vegetarian. Learn how to do away with boring condiments by substituting them with exciting swaps.

Register by phone or online at www.ashlandfood.coop $35 General Public • $30 Co-op Owners

Ashland Food Cooperative 237 N. First St. Ashland, OR • 541-482-2237 June 1, 2015 • Oregon Healthy Living 13

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FOOD continued from page 13 Shockey says, “but where you can look at it and see when it’s ready to eat. You can expect some bubbling, especially with root vegetables because they have a lot of sugar, so there’s more food for the lactobacillus. Wait about a week before you start tasting your vegetables. You will notice that the brine is looking a little cloudy and the cucumbers are looking more translucent. That indicates that your vegetables are about to the point where you can eat them. Some people want it tangy and leave it a long time and others want it barely fermented.”

“There are so many different layers of where the health benefits are.”

— Kirsten Shockey, fermentista and author of “Fermented Vegetables”

The eeuwwwwww factor

Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel.

Used with permission of Storey Publishing.

How to Ferment Vegetables

It’s been drummed into our heads that we don’t just let food sit on out on the counter, but Petal says in many ways, fermented vegetables are safer than fresh vegetables. “All vegetables harbor bacteria that even washing may not remove, but during fermentation, once that lactic acid starts working, you’re creating a conducive environment for the lactobacillus. Once they start eating the starches, sugars and carbohydrates, they create acid where all the bad things like botulism and E. coli can’t live.”

Shockey says the main thing is keeping everything submerged and under the brine. “If air gets down in there, you can grow yeasts and molds. You will definitely know if that happens,” she says. “People need to be aware that this is a live process and it won’t be the same every time.”

• Start with a glass, wide-mouth gallon jar.

• Wash vegetables thoroughly.

• Cut into uniform pieces – smaller for more dense vegetables.

• Fill the jar with one kind or a combination of vegetables.

• Make a brine by using one gallon of nonchlorinated water (chlorination stops the fermentation process), and one half cup natural, non-iodized salt, dissolved.

• Add spices such as fresh dill, cumin or pickling spices.

• Pour brine to cover, making sure all vegetables are fully submerged.

• Place a “follower” inside the jar to hold vegetables under the surface. This can be either a glass weight on top of the vegetables or a Ziploc bag filled with the brine mixture • Cover with cloth and a rubber band.

• Store the jar in a dark place at a temperature between 65 and 75 degrees.

• Check fermentation level after about a week.

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Parenting Through a Public Meltdown

Children with autism often can’t express themselves when overwhelmed TEXT BY MARGARET BATTISTELLI GARDNER

C

hildren with autism often are unable to manage the stimulation of an outing and lack the communication skills to say, “I am on overload.”

As a result, they may cry, run away or exhibit other “tantrum-like” behavior.

“Many parents know what calms their child and bring along special toys or comforting devices that will help them be more successful in a stressful situation,” says Kathy Keesee-Morales, bilingual resource specialist at Swindells

Resource Center of Southern Oregon.

“As a bystander, please refrain from making suggestions on the person’s parenting skills. Public meltdowns are not easy for the child or for the parent.

Some comments are very hurtful. Don’t assume that a screaming child means poor parenting skills.”

The best thing for a bystander to do is to simply ask, “Are you OK? Can I be of help?” A genuine offer of help or kindness goes a long way, KeeseeMorales says.

Public meltdowns are a wild card. It’s hard to predict or prevent them. But parents can prepare their children for outings, which might lessen the chances of a meltdown occurring.

One way is to use “social stories” about outings, so the child can know what to expect at the supermarket, doctor’s office or library, for example.

Desensitizing the child to an environment can help reduce meltdowns, as well. Keesee-Morales recommends the following steps (in this case for an outing to the grocery store): • Develop a social story about going to the store and what to expect.

• Drive by the store and mention that you’re going to the grocery store.

• Drive to the store and get out and walk around the store briefly and leave.

• Drive to the store and purchase one item.

• Gradually increase the amount of time in the store.

Finally, she says, remember that a child with autism is like any other person in many ways. “Like with any child, go at a time of day when they are well rested and not stressed,” she says.

“As with any person, if you are feeling tired or hungry or overly stressed, your ability to deal with new and sometimes difficult situations is diminished.”

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W

hether they’ll admit it or not, men need regular health screenings just as much as women do. Eric Webb, a general practitioner with Providence Medical Group-Phoenix Family Practice, suggests a baseline physical for men at age 30 to 35 – weight, cholesterol, blood pressure, blood sugars. If all is well, physicals don’t even have to be an annual thing.

However, at age 50, men should have a more comprehensive exam, including a baseline colonoscopy, and start checking in with their doctors at least once a year.

Since June is Dad’s month, why not give him the gift of good heath by sharing this checklist of common misconceptions. It breaks down even the most stubborn excuses for not getting a checkup.

What He Thinks: My cholesterol is under 200 and my blood pressure is fine, so I don’t have to worry about heart disease.

Men’s Health Checklist Does father know best when it comes to his health?

TEXT BY MARGARET BATTISTELLI GARDNER

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Why He’s Wrong: Sorry, but there’s no single risk factor for heart disease. While approximately 80 percent of heart disease is preventable through lifestyle (diet, exercise, not smoking), and management of high blood pressure and cholesterol, it’s still possible to develop heart disease even if you’re taking great care of yourself, says James Beckerman, a cardiologist at Providence Medical Center. “Research tells us that your fitness level is your most important predictor of whether you will develop heart disease,” Beckerman says.

“People at the lowest fitness levels are at higher risk than those with high cholesterol, high blood pressure or even a family history of heart disease. That’s why you should always take any symptoms seriously and maintain a relationship with your doctor.”

Webb says you can calculate your risk of developing heart disease with the calculator from the American College of Cardiology at tools.cardiosource.org/ASCVD-Risk-Estimator.

What He Thinks: I watch my cholesterol intake, so I don’t have to worry about my cholesterol levels.

Why He’s Wrong: There is no evidence that a lowcholesterol diet is beneficial, Webb says, though avoiding trans-fatty acids (which appear on ingredient lists as “partially hydrogenated oils”) is recommended. Cholesterol levels are related to the combined effects of diet, exercise and genetics. (Optimal blood cholesterol levels for men: less than 200 overall, and less than 100 LDL, or “bad” cholesterol.)

What He Thinks: I don’t eat much salt; my blood pressure should be fine.

Why He’s Wrong: Family history plays a large part in blood pressure levels, but generally, eating well and getting regular exercise are important factors too, Webb says.

(Optimal blood pressure for an adult male of average build: 120/80.)

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HeALtH

What He Thinks: I’m not overweight and I feel fine — mostly. I don’t have to worry about diabetes.

Why He’s Wrong: While excess weight can contribute to the onset of diabetes, not all people with diabetes are overweight. No matter what your physical shape, you should have your blood sugars checked if you experience any of these symptoms: excessive thirst, excessive hunger, frequent urination, intermittent blurred vision, fatigue. (Optimal fasting blood sugar: less than 100.)

moderate-intensity aerobic exercise 30 minutes a day, five days a week or high-intensity aerobic activity 20 minutes a day three days week. And if you aren’t including weight-bearing exercises a few times a week, your routine isn’t complete.

continued on page 18

What He Thinks: Yeah, I have love handles, but my body mass index (BMI) is right on target, so I’m in fine shape.

Why He’s Wrong: While being overweight or obese can be associated with diabetes, abnormal cholesterol or high blood pressure — which do increase your risk of heart disease — it turns out that your body shape may also play a role. “A wider waist, with more fat distribution in the belly, seems to be even more correlated with what doctors call metabolic syndrome — the accumulation of multiple risk factors like diabetes, high cholesterol and hypertension, which place you at higher risk,” Beckerman says.

What He Thinks: I walk all day at work, so I get plenty of exercise.

Why He’s Wrong: Webb says the recommendation is for men to aim for

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HeALtH

“It’s important to know that what happened to you when you were younger could be kind of a warning sign that you might be more at risk for health problems as an adult.”

— Rick Rawlings, clinical operations manager at the Jackson County Department of Heath and Human Services continued from page 17 What He Thinks: Calories are calories. I eat about 2,000 a day, so I’m good.

Why He’s Wrong: Men generally require 2,000 to 2,800 calories a day depending on their level of activity, Webb says, adding that the not all calories are the same. “What you eat does matter, definitely! Avoid junk food, processed food, sweetened drinks, sodas,” he says. “Get at least five servings of fresh fruits and vegetables a day. Replace refined grains with whole grains. Avoid trans fats. Eat lean meat.”

What He Thinks: I’ve never had a suicidal thought in my life, so I don’t have to worry about that.

Why He’s Wrong: According to statistics from several sources gathered for the years 2003 to 2010, the suicide rate among men in Oregon is about the seventh highest in the country, hovering around 28 percent to 29 percent of the state’s population. `According to Rick Rawlings, clinical operations manager at the Jackson County Department of Heath and Humans Services, the risk starts to increase for men in their late 40s and continues to creep up with age. “Men in their 30s are getting their lives together, getting married, having children.

They have clear roles in their lives,” he says. “But in their 40s, things start to slow down and problems start to increase.

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Relationships end or get difficult; there are problems at work; children leave home. The men start to lose their role and function in life; they start to have more losses, and that tends to build up, which can lead to a loss of hope and being overwhelmed.”

Rawlings recommends that men in their 40s routinely take stock in life to ensure the health of their relationships and support systems. Key elements for good mental health include: A good work/life balance, a solid connection to family and friends, and someone to call when life gets stressful.

What He Thinks: Sure, I’m a little stressed at times.

Who isn’t? That doesn’t have anything to do with my actual physical health.

Why He’s Wrong: Researchers at Oregon State University studied stressful life events and everyday hassles for 1,293 men between 1989 and 2005 then followed the men until 2010.

They found that men with consistently moderate or high stress levels over time were about 50 percent more likely to die prematurely than men who had less stress or who perceived they had less stress.

Again, Rawlings stresses the importance of balance and connections to help mitigate the effects of stress on mental and physical health. “As humans, we are wired to be interconnected with others,” he says. “That’s how we relieve

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HeALtH

stress, so if we don’t have that, there’s no outlet. We want to make sure we’re engaged in the world, through hobbies and other opportunities to connect with others and relieve stress.”

What He Thinks: I had a rough childhood, but the past is the past.

Why He’s Wrong: Rawlings explains that the Adverse Childhood Experiences (ACE) Study by the Centers for Disease Control and Prevention and Kaiser Permanente’s Health Appraisal Clinic in San Diego shows that adverse childhood experiences such as drug-addicted parents, abuse or absentee parents can be directly correlated to increased health issues in adulthood, including drug use, suicide and overall poor health. “It’s important to know that what happened to you when you were younger could be kind of a warning sign that you might be more at risk for health problems as an adult,” Rawlings says, “and you might want to get more assistance or support.”

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Step into S summer

ummer is here and it’s time to show off your sandal-worthy feet. Whether you choose to do your own pedicures or let a spa handle the job, it’s important to know a few basic facts about foot care.

BEAUTIFULLY Keep your feet pretty and healthy with these tips TEXT BY CATHLEEN COLE 20

Cleanliness is no. 1

A clean spa is a must, according to Tiffany Allen, owner of Four Oaks Day Spa in Central Point. “Cleaning is No. 1,” Allen says. “We want to make sure all of the equipment is clean. We want our clients to know that we clean.”

Don’t be shy. If you are at a new spa, ask what the cleaning procedures are. After each client, a spa’s pedicure bowls and drains should be cleaned with disinfectant. A disinfectant solution must run through the jet system for at least 10 minutes. Pay attention to how the bowls look, Allen advises. “You’ll notice,” she says.

Nail tools should be cleaned with soap and water and placed in a disinfectant cleaning solution. “If the solution is cloudy, it’s not clean,” Allen says.

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PAMPeR

Evan Merrill, a podiatrist with Southern Oregon Foot & Ankle in Medford, also stresses the importance of a clean spa. He confirms that several patients have come to see him for treatment of infections after they’ve had a spa pedicure.

Pedicure points

Don’t shave your legs the day you are having a pedicure, Allen recommends. You shouldn’t have any open wounds, even minor ones, that can be caused by shaving.

This is to protect you and the nail technician from possible infection.

Also, depending on the product that is used, some scrubs might sting a shaving cut.

For the pedicure, your feet should soak for about 10 minutes. The technician will use a scrub product

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PAMPER

Fungus among us Fungal nails are a common infection, according to Evan Merrill, a podiatrist with Southern Oregon Foot & Ankle in Medford.

Microscopic fungi exist naturally in the environment. If fungi get under your nails and you provide a warm, moist home with sweaty socks and hot shoes, the organisms grow and multiply. This slowly damages the hard keratin tissue that makes up your nails.

Over time, nails become thickened, discolored, brittle and ragged.

They might even get a bad odor.

continued from page 21 and callus eliminator. At Four Oaks, it takes at least an hour for a full pedicure treatment.

Not everyone has the same shape toenails, but the main point is to not cut them too short. Trim straight across if possible, Merrill says, to avoid ingrown toenails.

When a nail technician is working on your toenails and cuticles, pain and blood are bad signs. A pedicure shouldn’t hurt.

“Fungus likes to live in a dark, warm, moist environment,” Merrill confirms. “If your feet are in that environment all the time, you’re more likely to get it.”

Fungal nails are contagious, Merrill notes. The microorganisms can pass easily to your surrounding skin as well as your socks, shoes, towels, sheets and other surfaces. (The same fungus causes athlete’s foot.) Because of this, it can pass to other people you live with who come in contact with it. Public pools, locker rooms and saunas are also risky places for picking up fungus, so don’t go barefoot there.

Thickened toenails can be uncomfortable and make you vulnerable to secondary infections from bacteria. This risk is especially dangerous for anyone with a condition that compromises the immune system, such as diabetes, Merrill says.

It’s easier to cure fungal nails if they are treated early. A podiatrist will examine your toes carefully and may scrape a sample of damaged keratin tissue off the tops of your nails to analyze.

This will confirm if the infection is caused by a fungus or another microorganism. Topical medications, oral medicines and laser therapy are the most common treatments for infected nails.

The laser treatment has been the most popular among Merrill’s patients. “It kills the fungus by heating up the nailbed,” he says.

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PAMPeR

And even though you want as much toenail area as possible to show off your pretty polish, your cuticles shouldn’t be pushed back all the way.

“I’m a nail tech and I don’t push my cuticles back,” Allen says. Merrill agrees, adding that pushing the cuticles back breaks the skin barrier that helps keep bacteria out.

home care

When you’re in between pedicures, Allen recommends Hempz Triple Moisture body lotion to keep your feet soft. “The longer you work to massage it in, the better,” she advises.

She warns not to go overboard with a callus remover, such as a PedEgg, at home. “Once a week is more than enough,” she says. Don’t over-file your nails either as it can cause splitting.

Merrill, who recommends Dr.’s Remedy enriched nail polish, advises going polish free once in awhile. “It’s sometimes good to give the nails a break,” he says.

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Naturally

Beautiful

Blooms

From ageratums to zinnias, organic flowers grow in abundance in Southern Oregon

TEXT BY CATHLEEN COLE PHOTOS COURTESY OF LE MERA GARDENS

W

hen you’re shopping for fresh flowers, walking through a garden full of blossoms or receiving a bouquet of blooms, what do you do? “You put them to your face and you smell them,” Joan Thorndike, manager of Fry Family Farms’ Le Mera Gardens in Talent, observes. “Do you want a bouquet of pesticides?” organic advantages

Le Mera Gardens grows 150 types of organic flowers and also offers foliage, branches and berries. Half of the business is selling wholesale to florists, and the other half is retailing bulk flowers to individuals for weddings and other events.

When Thorndike’s girls were small, they’d play in the fields.

Her employees also have children who come to the farm. The grower does not want harmful pesticides and insecticides on people or flowers. “We’re seeing a relationship between our health and pesticide use,” Thorndike says.

Stacey Denton agrees. She owns Flora, a farm and florist business in Williams where more than 70 varieties of flowers

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and foliage are grown organically. Conventionally grown flowers are often “chemically intensive,” Denton says, adding that her customers are people who live in the region – her neighbors – and they appreciate the way she farms.

organic disadvantages

There are a few common disadvantages of buying organic flowers. One is that they tend to be more expensive than conventionally grown flowers. Thorndike says her biggest competition is from big-box stores undercutting prices and selling flowers raised in mass quantities and shipped to the United States.

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nAtURAL

Buyers can’t get organic flowers from these growers out of season and the flower choices are limited to what’s grown in the region. So, for example, if you want organic spring daffodils in October, that won’t work. And if you’re looking for organic tropical orchids in Oregon, you’re out of luck. The organic farmers explain that you also can’t always get the large quantities of a specific flower that you want.

The stem lengths of flowers grown with powerful chemical fertilizers are typically longer than the stems of organic flowers. “It’s like they’re on steroids,” Thorndike explains. Organic farmers have come a long way to compete with conventional growers, she adds, with flowers that are getting bigger and lasting longer. “We have become much better organic growers,” she says.

growing organic flowers

At Le Mera, different varieties of flowers grow in the fields and some are grown under “hoop houses” that offer more protection to delicate blooms. They’re not green houses, but they keep the flowers warmer and more protected from the elements.

“Our major battles are with weeds and bugs,” Thorndike says. “We are very limited in what we can use as pesticides.” That’s why she hires lots of workers to hand pick weeds and be on the lookout for harmful insects. continued on page 26

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SOME RETAIL LOCATIONS FOR LoCaLLY groWn fLoWerS ashland Ashland Shop N’ Kart Ashland Food Co-op eagle Point Heaven Scent Flowers Central Point Judy’s Central Point Florist grants Pass Grants Pass Growers Market (Fry Family Farms) medford Rogue Valley Growers Market Penny & Lulu’s Susie’s Medford Flower Shop

Laurie Hultquist is a pro at picking cockscomb celosia and feather celosia, good eye and record speed.

continued from page 25 Le Mera’s growing season is from March to October. It used to be April to September, but the climate has gotten warmer over the years. “The seasons are getting longer due to the climate change,” Thorndike says.

At Flora, flowers are started in greenhouses and moved to the fields. Denton also harvests greenery such as ferns, branches and honeysuckle vines from local forests, but is careful to pick from areas with plenty of foliage and not take too much. “I’m being very conscientious about where I’m harvesting from,” Denton says. Flora’s growing season is from May through October.

In early spring, flowers include daffodils, tulips, lilac, ranunculus and anemones. The summer brings calendulas, daisies, hydrangeas, lavender and many more fragrant blooms.

In the fall, ornamental gourds, monkshood, zebra grass and other choices are ready for harvest. Le Mera’s website offers a seasonal calendar so buyers can see what’s available and when: lemeragardens.com/flowers-listing-availability-calendar.

Denton says part of her job is educating consumers about what is available in the region. There is an abundance of beautiful flowers in the area, she notes. The big picture with organic flowers is the organic farming practices, she believes.

It’s healthier for the farmers and the consumers. “It’s nice for me as a farmer,” Denton says, noting that her daughter is often out in the fields with her. Conventionally grown flowers have chemical residues, she confirms. “Some people easily pick up on those,” she warns. “It’s an invisible danger.”

Beautiful flowers are used to celebrate many special occasions, and for good reason, Denton contends. “Beauty is an essential ingredient in life,” she says. “Flowers are food for the soul.”

the interest in organic flowers

Why are buyers interested in organic flowers? Thorndike and Denton say it followed the organic food trend. Many people don’t want to smell or touch flowers that have been treated with chemicals. Also, more people are interested in the “buy local” movement. Many customers want to know where their flowers were grown and how they were grown.

They don’t want to live near a farm that uses harsh chemical pesticides.

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Local Events IntroduCtIon to Zen for begInnerS WedneSdaY, June 3, 2015 – 6:20 P.m.

Ashland Zen Center, 740 Tolman Creek Road, Ashland For more information go to: www.ashlandzencenter.or/for-beginners/

taLent artISanS & groWerS marKet frIdaY, June 5, 2015 – 5:30 P.m. to 8:30 P.m.

Old Town Park, Corner of Main & John St., Talent For more information go to: www.talentartisansandgrowers.com

the bIrdS and the beeS: PLantS for PoLInatorS SaturdaY, June 6, 2015 – 10 a.m. to 11 a.m.

Shooting Star Nursery, 3223 Taylor Road, Central Point For more information go to: www.roguevalleynursery.com/class

SenIor StretCh and fLeXIbILItY CLaSS thurSdaY, June 11, 2015 – 9:30 a.m.

Medford Senior Center, 510 East Main St., Medford For more information call: 541.772.2273

granIte man runS – 10 mILe mountaIn run/5 mILe PoKer run SundaY, June 14, 2015 – 9 a.m.

Hart-tish Park, Applegate Lake For more information go to: www.granite-man.com/blog/

LongeSt daY run – 5K tueSdaY, June 16, 2015 – 7:30 P.m.

Bear Creek Pavilion, Medford For more information call: Charles Hodge at 541.878.3457

begInnerS maSSage CLaSS frIdaY, June 19, 2015 – 6:30 P.m.

Family Massage Education Center, 77 Manzanita St., Ashland For more information call: 541.482.3567

rogue rIVer rooSter CroW run – 5K run/2 mILe WaLK SaturdaY, June 27, 2015 – 8 a.m.

Beck Field at Rogue River Middle School, Rogue River For more information go to: www.rogueriverchamber.com/rooster_crow.php

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