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July 2013
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Published & Distributed Monthly by Unified Media Marketing Group ■ For Advertising Call 248-423-1765 ■ www.TidbitsMI.com Good Food. Good Times. Good Friends.
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ICE CREAM INFO
I scream, you scream, we all scream for ice cream! Since July is National Ice Cream Month, it’s a good time for Tidbits to bring you the “scoop” about this confection and those who peddle it. • We’ve been celebrating National Ice Cream Month since 1984, when President Ronald Reagan proclaimed it as such in Senate Joint Resolution 298, calling upon “the people of the United States to observe these events with appropriate ceremonies and activities.” Reagan’s basis for the proclamation was that “ice cream is a nutritious and wholesome food, enjoyed by over 90% of the people,” and is “the perfect dessert and snack food.” • It’s estimated that 98% of American households buy ice cream, over 1.5 billion gallons a year, totaling upwards of $10 billion. About 9% of all the milk produced by dairy farmers in the U.S. goes to the making of ice cream. • The origins of ice cream appear to date back to the second century B.C. Alexander the Great is documented as a being a fan of snow and ice flavored with honey and nectar. Emperor Nero Claudius Caesar dispatched runners into the mountains to obtain snow to be infused with fruits and juices. turn the page for more!
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Tidbits® Michigan ICE CREAM INFO (continued):
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The winner is drawn at random at the beginning of each month from all the correct contest entries received from the previous month. Must be 18 years or older to enter. One entry per household monthly. Your info will not be shared or sold to anyone. Winner’s name and city will be published in the following issue.
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• In the 13th century when explorer Marco Polo returned to his native Italy from his travels in the Far East, he brought home a recipe very similar to our sherbet of today. “Cream Ice” was on the table of England’s King Charles I during the early 1600s. A Parisian café first offered ice cream to the public around 1600. • Ice cream’s first official mention in North America was in a letter from a guest of the governor of Maryland. The New York Gazette featured a confectioner’s advertisement for ice cream in 1777 informing readers that the treat was available “almost every day.” President George Washington was a great lover of ice cream, with records indicating that the chief executive spent $200 on ice cream during the summer of 1790. His personal effects at the time of his death included two pewter ice cream pots. James Madison was another president who was fond of the treat, having it served at his Inaugural Ball in 1813. • America’s first patent for an ice cream cone was issued in 1903 to Italo Marchiony, an Italian immigrant who invented his cone in New York City. The following year the St. Louis World’s Fair featured a vendor selling crisp waffle pastries, who just happened to have his booth next to an ice cream merchant. When the ice cream booth ran out of dishes, the pasty vendor stepped in, rolling his waffles into cone shapes. The rest, as they say, is history. Today’s machines are capable of producing about 150,000 cones every day. • There are a lot of items that are called ice cream, so what’s the difference? Under federal law, ice cream must contain at least 10% milkfat and weigh a minimum of 4.5 lbs. per gallon. “French” ice cream contains that 10% as well as at least 1.4% egg yolk solids. • The world’s first Dairy Queen opened in Joliet, Illinois in 1940, and within 15 years there were 2,600 locations. Estevan, Saskatchewan became home to the first Canadian store in 1953. Canada is also the site of the world’s business Dairy Queen, in Moncton, New Brunswick. Dairy Queen’s success is the result of developing the first formula for soft-serve ice cream, accomplished by John Fremont McCullough in 1938. • Friends since junior high school on Long Island, Ben Cohen and Jerry Greenfield have an enduring friendship. It was Jerry’s ambition to enter med school, but he couldn’t seem to get accepted into any. Ben was admitted to several colleges, but dropped out of all of
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them. The pair plunked down $5 to purchase a correspondence course on ice cream making from Penn State University. Between the two of them, they had $8,000 in savings, and with the addition of a $4,000 bank loan, they set out on a new business venture. They leased a vacant gas station in Burlington, Vermont, and opened their ice cream parlor in 1978. An old spool and bobbin mill was their next location, where they first began packing their ice cream in pints. Franchises began in 1981, and can now be found in 26 countries around the world. They achieved recognition in 1983 when Ben and Jerry’s ice cream was used to put together the world’s largest ice cream sundae, one weighing 27,102 lbs. (12,293 kg). • The first Coldstone Creamery opened its doors in 1988 in Tempe, Arizona. Just fifteen years later, the company marked the opening of its 500th store, and four years later there were more than 2,700 locations worldwide. They now operate in 20 countries, including Egypt, Brazil, Dubai, and Cyprus. In Japan, it’s ranked as the #1 place to work. • Reuben Mattus was a Polish-born New York businessman who created the Haagen Dazs ice cream formula in 1959. He devised the Danish-sounding name of the product at his kitchen table, reciting nonsensical words aloud until he found a unique and original name he liked. He wanted it to sound Danish as a tribute to Denmark’s admirable treatment of Jews during World War II. • Brothers-in-law Burt Baskin and Irv Robbins each owned ice cream parlors in Glendale, California, and following their service in World War II, made the decision to merge their two businesses. Baskin and Robbins was born in 1945 and has grown to more than 6,700 locations around the world. It was their idea that there should be a different flavor for every day of the month and devised their “31 flavors” slogan from this concept. Since 1945, the company has introduced more than 1,000 assorted flavors. The career of Sean “Diddy” Combs got its start in a BaskinRobbins commercial when he was just two years old. • Although thousands of creative flavors have been introduced by various vendors over the years, vanilla still takes the prize as the most popular flavor in America, followed closely by chocolate chip mint and cookies-andcream. ■
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For Advertising Call (248) 423-1765 ALL ABOUT BABY FOOD
It seems there’s an observance of some kind for nearly everyone. The third week of July is National Baby Food Week, so this week Tidbits is looking into the history of this common item. • Swiss pharmacist Henri Nestlé is credited as the inventor of the first artificial infant food in 1867. At the request of a friend whose infant could not nurse naturally or digest fresh cow’s milk, Nestlé created a mixture of malted wheat and sweetened condensed milk. He was soon selling 500,000 boxes of Nestlé’s Milk Food annually. By the late 1880s, there were several brands for parents to choose from, mostly grain mixtures that were to be mixed with milk. • A small canning company opened in rural Michigan in 1901, packaging peas, beans, and fruits. The Fremont Canning Company was owned and operated by the Frank Gerber family. After years of effort, by 1917, the company finally reached annual sales exceeding $1 million. In 1927, Frank’s son Daniel was the assistant manager of the company and father to a new baby daughter. When the family pediatrician advised Daniel and his wife Dorothy to cook, mash, and strain solid foods for baby Sally, Dorothy suggested that the canning company look into producing foods for babies. In 1928, the company, the company introduced strained peas, prunes, carrots, and spinach. Close to 600,000 cans were sold the first year. • Gerber’s ad campaign for their new products featured a contest to find the perfect baby face to represent the company. Many elaborate oil paintings were submitted, but it was a simple charcoal sketch submitted by Dorothy Hope Smith that was chosen in 1931. The face of Smith’s tiny neighbor in Westport, Connecticut is one recognized by generations around the world. • When a nationwide poll queried participants as to the identity of the Gerber baby, guesses included movie icons Humphrey Bogart and Elizabeth Taylor and politicians Richard Nixon and Bob Dole. Many believed it was Sally Gerber. The baby’s identity was kept secret until 1978,
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when it was revealed that the Gerber trademark was actually Ann Turner Cook, daughter of a cartoonist. Today, 86-year-old Ann is a retired schoolteacher who resides in Florida and is a published author of mysteries. • In 1938, the Gerber company established a customer relations department to address consumers’ questions. Little 10-year-old Sally Gerber was the first customer representative, answering each letter individually, a duty she continued even after she became a senior vicepresident of the company. • In 1941, the Gerber Company was producing one million cans of baby food every week. They abandoned the production of all adult products and began manufacturing only baby food, leading to their famous advertising slogan “Babies are our business…our only business.” Gerber now controls over 80% of the nation’s baby food market. • Every July the community of Fremont, Michigan, population 4,500, booms to more than 125,000 as they host the National Baby Food Festival. Famous as the home of Gerber Products, the town celebrates for five days with a beautiful baby photo contest, parades, bubble gum blowing contests, and adult baby food eating contests. The county chaplain presides over a Blessing of the Babies ceremony as part of the festivities. ■
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DASH to Lower Blood Pressure By Paul G. Donohue, M.D.
Dear Dr. Donohue: I was very interested in your column on the DASH diet. Is there a diet sheet listing all the items pertaining to this diet? How can I get one? I think it’s a doable diet. -- I.P. Answer: DASH, Dietary Approaches to Stop Hypertension, is a doable, simple and good-tasting diet. People are disappointed to find out that the diet is contained on one page with straightforward directives. The sheet lists the number of servings of a particular food group, what constitutes a serving and examples of the foods in each group. That’s all there is. You can expect a drop of 8 to 14 points in blood pressure if you’re faithful to it. One of the most important diet changes is limiting sodium (salt) consumption to 1,500 grams. Here’s the diet: GRAINS: Six to eight servings a day; whole-grain breads like wheat, cereals (both dry and cooked), brown rice and pastas are grains. A serving is one slice of bread, one cup of dry cereal and half a cup of cooked cereal. FRUITS: Four to six daily servings, with a serving being a moderately sized whole fruit, a half-cup of frozen or canned fruit or a half-cup of fruit juice. VEGETABLES: Four to five servings a day, with a serving being one cup of leafy green veggie, 1/2 cup cut up, raw or cooked vegetables or 1/2 cup vegetable juice. DAIRY: Two to three servings a day of low-fat dairy products, with a serving being a cup of skim or lowfat milk, a cup of yogurt or one and a half ounces of cheese. LEAN MEATS, POULTRY, FISH: Six or fewer servings a day. A serving is one ounce of cooked meat, skinless chicken or fish. One egg is also a serving. NUTS, SEEDS, DRY BEANS: Four to five servings a week. One serving is a third cup of nuts,
2 tablespoons of peanut butter, a half a cup of dry beans. FATS AND OILS: Two to three servings a day, with a serving being equal to 1 tablespoon of low-fat mayonnaise, 1 teaspoon of margarine, 1 teaspoon of vegetable oil, 2 tablespoons of salad dressing. SWEETS: Five or less a week. A serving is a tablespoon of sugar or a teaspoon of jam or jelly. The booklet on high blood pressure explains what it is and how it’s treated. Readers can order a copy by writing: Dr. Donohue -- No. 104W, Box 536475, Orlando, FL 32853-6475. Enclose a check or money order (no cash) for $4.75 U.S./$6 Canada with the recipient’s printed name and address. Please allow four weeks for delivery. Dear Dr. Donohue: I have osteoporosis. I was put on Actonel (risedronate) by my former doctor. My new doctor had me switch to Fosamax (alendronate) when it came out as a generic. This doctor says you must take vitamin D and calcium also. Are they necessary? -- B.G. Answer: They are necessary. They work hand in hand with osteoporosis medicines. Calcium is the mineral needed for strong bones. Vitamin D enhances the absorption of calcium from the digestive tract into the blood. Not having a supply of these two is like trying to build a sandcastle without sand. Dr. Donohue regrets that he is unable to answer individual letters, but he will incorporate them in his column whenever possible. Readers may write him or request an order form of available health newsletters at P.O. Box 536475, Orlando, FL 328536475.yearly in the United States. (c) 2012 North America Synd., Inc., All Rights Reserved
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Dear Dr. Shumaker: Why would some ones teeth turn yellow? -- Albert N., Linden, MI
Answer: Getting Older - Often, teeth turning yellow is just a natural part of getting older. Even if you brush and floss regularly, over the years, stains can seep past the thin white film protecting your teeth and into the enamel. Toothpastes can’t reach this far, so although your teeth may still be strong and healthy, they may not provide the brightest smile. Foods and Beverages - Teeth also darken because of the foods and drinks we consume. Some of the worst on your teeth include soda, tobacco, coffee, tea and berries because of the “chromogenic” agents in these products. Accidents - If you have a single tooth that is dark due to a bumping accident or even a root canal, you’re probably suffering from an unhealthy nerve. In this case, you should get to the root of the problem and address the nerve and not simply try to whiten the outer film. Although whitening may temporarily whiten the outside, a tooth that sticks out like this deserves professional attention.
Michigan Smiles 118 W. Shiawassee Fenton, MI 48430 (810) 629-2361 Do you have a question that you would like to have answered? Email Editor@TidbitsMI.com.
SeniorBits by Matilda Charles
Dietary Supplements If you’ve ever stood in the drugstore and wondered if you should take a dietary supplement, or wondered just what is in some of those supplements, the National Institutes of Health Office of Dietary Supplements has come up with a database that can help. The database, in conjunction with the National Library of Medicine, allows you to make a quick search online, browse dietary ingredients, browse products, get a list of manufacturers and do an advanced search of 17,000 supplements.
I did a quick search for “magnesium” and got 223 results for magnesium in the product name, and 42 results for magnesium as a dietary ingredient. I searched for “Spring Valley,” the manufacturer of a relatively inexpensive line of supplements, and found nothing. I searched for NewChapter vitamins and got a list of 52 of its products, but none of them were the Tiny Tabs multivitamins. At this point it’s hit-or-miss on whether your product is in the database yet, but it’s worth keeping an eye on. It’s even included a My Dietary Supplements app to help keep track of vitamins, supplements and herbal supplements you might be taking. However, the My Dietary Supplements app [myds.nih.gov] might not work on your computer or phone. (It didn’t work on mine.) On a computer, it wants you to use Google Chrome or Apple Safari. The list of iPads, iPhones and other devices isn’t as limited. Instead, use the whole database at www. dsld.nlm.nih.gov/dsld/ and search for your information. If you hold the mouse cursor
over the magnifying glass, you’ll even see a popup image of the label. Once you’ve found your information, be sure to ask your doctor if certain supplements are right for you. Matilda Charles regrets that she cannot personally answer reader questions, but will incorporate them into her column whenever possible. Write to her in care of King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475, or send e-mail to columnreply@gmail.com. (c) 2012 King Features Synd., Inc.
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MoneyBits
Finding the Real Cost of College By David Uffington
College Abacus was a winner of part of a $2.5 million grant from the Bill & Melinda Gates Foundation for its innovative college-search website. At collegeabacus.com, prospective college students plug in their information one time and the program hunts for the net cost of attending college. There is no charge. The Higher Education Opportunity Act, passed in 2008, required schools to put a netprice calculator on their websites. But the process of determining the cost of college was still complicated, as the resulting numbers from the calculators haven’t always matched the stated prices on the schools’ websites. In 2012, the U.S. Department of Education realized that all colleges had their own method of itemizing tuition, books, room and board, fees, grants and loans on their financialaid letters, and asked colleges to adopt a standardized letter. Most colleges didn’t, leaving the original problem: It’s difficult to compare aid packages.
With Abacus, students can compare their projected financial-aid packages from various schools, locate schools that are within their budgets and get a closer estimate of projected costs. Abacus does this by using the actual prices quoted on the school’s site, not what the estimated calculators come up with. The student enters the information from his existing aid packages into the Abacus Shopping Sheet, and the Abacus machine sorts out the numbers, giving the net price of attending each college. Net price is defined as estimated cost (price) of attendance -- including tuition and required fees, books and supplies, room and board (meals), and other related expenses -- minus estimated grant and scholarship aid. The calculators on the Abacus site do not take loans into account. College Abacus generates estimates for more than 2,500 post-secondary institutions in the United States. If a school isn’t yet in the
Abacus database, a popup note will direct you to the link at the school’s site. Many colleges now are sending electronic award letters, and Abacus is working on a way to automatically plug those numbers in from the email. If your student hopes to complete college without being burdened for years with college loans, narrow your hunt to no-loan financialaid colleges. More schools across the country, especially those with wealthy alumni, are putting together financial-aid packages that include money from the school, as opposed to having the student take out loans. David Uffington regrets that he cannot personally answer reader questions, but will incorporate them into his column whenever possible. Write to him in care of King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475, or send e-mail to columnreply@gmail.com. (c) 2012 King Features Synd., Inc.
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A: The best answer for this question is, “Have a backup for your backup!” It used to be in the days of film that after processing, a customer received two hard copies of the images they captured: the prints and the negatives. Whereas now, with digital photography people have been told to simply download their images to a computer. Just save them to the hard drive where they will be safe…forever? This misinformation has left many digital shooters stranded when something catastrophic happens to their computer or hard drive and all data-including pictures-is lost. The simple truth of the matter is that computers and hard drives are electronic devices that can and will fail. While computers and hard drives can last for a long time there is nothing that is permanently archival about them. So, how does one prevent the potential loss of digital files? Easy! Make a backup of your backup. What this means is once images have been saved to a computer or hard drive, make a cd or dvd of the files as well. Or better yet, make two and put one in a safe place… in case one gets scratched. This is a good method to preserving images in a digital format. However, the best way to preserve pictures is to make them into a hard copy by printing them. Even if you don’t want to print all of your pictures just print the important ones. That way if anything does happen to a computer, hard drive or disc at least you still have the hard copy which specialty labs, such as the one at Billmeier Camera, can do anything with! For more information on preserving your precious memories please feel free to contact the photo lab at Billmeier Camera. We will be happy to assist any way we can. Billmeier Camera 100 South Leroy St • Fenton, MI (810) 629-2287 www.FentonCamera.com
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A: Platinum, and white gold are considered “white” metals when used for jewelry, although they are all silver in appearance. Both metals may look similar, but they are very different in content. White gold is a harder metal than silver and is often used for settings of precious stones. White gold is more durable than and it holds its shine very well. Like yellow gold, white gold holds up fairly well over time under normal wear. However, it is considerably more expensive than sterling silver and is typically reserved for more elegant jewelry such as engagement and wedding rings. Platinum is considered the premium white metal. It is the hardest and most durable white metal and is often a great chose for rings and ring settings by people who appreciate the wear and tear to which hand jewelry can be exposed. Platinum can take much more day to day abuse before needing to be repaired, whereas silver and white gold need more care. Platinum’s durability and longevity is reflected in its cost. Solid Gold 1242 North Leroy St • Fenton, MI (810) 208-7447 9278 Highland Rd. White Lake, MI (248) 242-6100
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Important Terms and Conditions: Promotional Offers: Require activation of new qualifying DISH service with 24-month commitment and credit qualification. All prices, fees, packages, programming, features, functionality and offers subject to change without notice. After 12-month promotional period, then-current regular monthly price applies and is subject to change. ETF: If you cancel service during first 24 months, early cancellation fee of $20 for each month remaining applies. HD Free for Life: $10/mo HD fee waived for life of current account; requires continuous enrollment in AutoPay with Paperless Billing. Premium Channels: 3-month premium movie offer value is $135; after promotional period, thencurrent regular monthly price applies and is subject to change. Hopper Features: AutoHop feature is only available with playback the next day of select primetime shows on ABC, CBS, FOX and NBC as part of PrimeTime Anytime feature. Both features are subject to availability. Blockbuster @Home Offer: 3-month offer value $30. After 3 months, then-current regular monthly price applies and is subject to change. Requires online DISH account; broadband Internet to stream content; HD DVR to stream to TV. Streaming to TV and some channels not available with select packages. Installation/Equipment Requirements: Free Standard Professional Installation only. Certain equipment is leased and must be returned to DISH upon cancellation or unreturned equipment fees apply. Upfront and additional monthly fees may apply. Recording hours vary; 2000 hours based on SD programming. Equipment comparison based on equipment available from major TV providers as of 5/22/13. Watching live and recorded TV anywhere requires a broadband-connected, Sling-enabled DVR and compatible mobile device. Misc: Offers available for new and qualified former customers, and subject to terms of applicable Promotional and Residential Customer agreements. State reimbursement charges may apply. Additional restrictions and taxes may apply. Offers end 9/18/13. HBO®, Cinemax® and related channels and service marks are the property of Home Box Office, Inc. SHOWTIME is a registered trademark of Showtime Networks Inc., a CBS Company. STARZ and related channels and service marks are property of Starz Entertainment, LLC. SLICKS1983
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Page 8
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