Fall 2015
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contents
Fall 2015
petworking p.14
fall accessories p.5
get fit p.22 things we love p.7
hot lips p.4
annabeth gish p.6
fruit pies p.32 eliz guyer p.12
petting zoo p.16
amana colonies p.26
PUBLISHER
David A. Braton AD DIRECTOR
Tara Seible BTRUE EDITOR
Melody Parker PROJECT MANAGER & ADVERTISING SALES
Sheila Kerns (319) 291-1448 • sheila.kerns@wcfcourier.com GRAPHIC DESIGNER
Amanda Hansen
www.wcfcourier.com
CONTRIBUTING WRITERS
Meta Hemenway-Forbes, Holly Hudson, John Molseed, Emily Eppen AP, MCT, Wire Services CONTRIBUTING PHOTOGRAPHERS
Brandon Pollock, Matthew Putney
Fall 2015
A publication of The Courier, Waterloo-Cedar Falls. 100 E. 4th St. | Waterloo, IA 50703
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did you find the hidden bee on the cover?
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FAVORITE FALL
makeup trends Red lips & black eyeliner – these runway looks translate easily into everyday wear.
hot
lips
All shades of red lips — from tomato to deepest burgundy — were seen on models for fall 2015. Don’t be intimidated in choosing the right red for you. Figure out your skin tone (and undertones) and go from there.
Laura Mercier Creme Smooth Lip Color in Hollywood
Fair skin with blue undertones? Look for reds that are bright with blue undertone, or even coral reds. Steer clear of deep, purple reds against pale skin. Too vampire-ish. Blue-based cherry reds with pink undertones will pop. For a rich look, choose cranberry. Orange-red makes warm complexions glow — but watch out for sallowness. A hint of pink in red is a lighter look; wine-red is dramatic. Dark complexions look stunning with tangerine and burgundy shades, or appear more youthful with raspberry. LIP TIP Apply color, blot with a tissue, then reapply color for more intensity.
black eyeliner Black (charcoal or even dark brown) liner puts the focus on your eyes. But are you doing it right?
Gel liners offer more control for thicker line, cat eyes and wing-tips. They’re also water-resistant.
Heavy lines on your lower lid can make your eyes appear smaller, and smudges will make it look as if you haven’t slept for weeks! Define your lower lid with a lighter pencil — or a lighter hand on lining.
Liquid liners provide an intense, fluid line. You’ll need a steady hand for application.
Those of us of, ahem, a certain age are used to pulling taut the outer corners of the eyelid to apply liner. And wiping it off because it’s not smooth. Makeup expert Laura Geller suggests pointing your chin up and looking down, so eyelids are half-closed to apply liner. Use a slanted brush for gel liner.
LINER TIP Smudge-proof your eyeliner by tracing over it with a matching powder shadow. Makeup masters also use this secret: Wet your shadow brush with Visine first, to make it last even longer.
KNOW THE DIFFERENCE: Pencil liners are fast and easy to use.
Bobbi Brown Black Ink Eyeliner Gel Rimmel’s Lasting Finish Lipstick in A Kiss of Life
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Bareminerals Lasting Line Long Wearing Eyeliner Always Charcoal
Kevin Aucoin Beauty The Precision Liquid Liner
Fall 2015
THE HIVE
3 ACCESSORIES
WE’LL BE WEARING THIS FALL 1| Block heels. Thick as a brick, block heels are back on knee-high boots, ankle boots, pumps, loafers, sandals, slip-ons and just about any other women’s shoe style. These are SERIOUS heels, tall or short.
2| Brooch. Borrow a brooch from your grandmother’s jewelry box for vintage appeal, or find your own style with something contemporary or a bling-worthy number. One of our favorite TV characters, Henrietta Lange on "NCIS: Los Angeles" (Linda Hunt) always has an interesting brooch pinned to her lapel.
3| Beret. It was 1985 when Prince sang about a raspberry beret. Now the look is back for fall, a little more sophisticated but still charmingly sweet. Look slightly droopy or very structured berets, plain or trimmed out with studs or other decorative elements. Practice wearing it at various angles to get the look you want. Shop for an emerald green beret to be completely on trend.
Gucci green beret
Stuart Weitzman
Chanel
Chloe
NYC
Kate Spade beret’s
H Williams
Sarah Flint Kenneth Jay Lane Turquoise Starfish Fall 2015
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for mystery lovers
Curl up on a late summer or early fall evening with a good book — hardcover or downloaded to your favorite electronic device. There are plenty of titles slated for fall release, with some especially good authors offering new mysteries. Let one of these titles grab you!
N NEWS Ob eth
anna gish
“Before I Wake,” a horror film about a young couple who adopt a boy whose dreams and nightmares manifest physically as he sleeps, opens in late September. Directed by Mike Flanagan, the film also stars Kate Bosworth and Thomas Jane. Release date is Sept. 25. Annabeth Gish, who grew up in Cedar Falls, co-stars as Natalie, the case worker assigned to Cody, the young boy. A busy actress, Gish has had some stand-out roles in recent years, including Sheriff Jarry on the final season of the hit TV show, “Sons of Anarchy,” and in “The Bridge.” She’s had roles in “Brotherhood,” “Parenthood,” “Betrayal,” “Pretty Little Liars,” “CSI Crime Scene Investigations,” “The X-Files,” “The West Wing,” and others.
“X,” Sue Grafton, release date August 25th. With only two letters left, Grafton gives us another mystery in her alphabet series with private investigator Kinsey Millhone. No word of the plot, but we know it will rock!
“The Murder House,” James Patterson and David Elis, release date Sept. 28. The beach-front Hampton estate is gorgeous, but locals call it the “Murder House.” Seems the home was the scene of a series of depraved, unsolved murders.
“The Crossing,” Michael Connelly, Nov. 3. A retired LAPD detective takes a murder case that takes him inside the police department and makes him a target.
“The Bazaar of Bad Dreams,” Stephen King, Nov. 3. The master storyteller has collected stories, some brand-new, and offers revealing comments about why and how he wrote or rewrote each story.
On TV
A graduate of Northern University High School in Cedar Falls, her first film was “Desert Bloom” with Jon Voight, followed by movies like “Mystic Pizza,” “Wyatt Earp,” “Beautiful Girls” and “Nixon.” Gish is married to “X-Files” stunt man Wade Allen, and they have two children. Despite rumors to the contrary, Gish is not related – even distantly – to the late movie star Lillian Gish. Annabeth once wrote a letter to Lillian Gish, who actually encouraged her to stay away from the business because there was too much talent and not enough work.
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The end is coming … “Downton Abbey,” everyone’s favorite period soap opera written and created by Julian Fellowes, will present its sixth and final season beginning in January 2016.
There are spoilers aplenty on the Internet, but Fellowes and excutive producer Gareth Neame will only confirm that there are some big moments planned for favorite characters like Lady Mary Crawley, Edith Crawley and Dowager Countess Violet Crawley.
Fall 2015
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FINDS
1. Old is new again
Update your home with looks for fall that have vintage and classic appeal. Here are a few of our finds at Basket of Daisies.
Galvanized metal lantern filled with Edison lights, lantern, $109.95; bulb bases, $45.95; Edison bulbs, $21.95 to $35.95; galvanized metal Edison lamp, $232.95; Steampunk clock, $196.95; and round tabletop terrarium, $95.
Display a few of your favorite things on this vintagelook display shelf that resembles balconies on an apartment building. Look closer — see the ladders connecting each “floor”? $179.95.
Fall 2015
Personalize your home décor with this innovative idea for a table lamp. Simply remove the shade, unscrew the light socket, and fill the inside of the glass lamp base with faux foliage, Christmas baubles, sea shells, whatever strikes your fancy, $162.95.
Turn favorite plates into wall art with this wrought-iron 2-plate rack, $33.95; solid black plate, $19.75, botanicalthemed white plate, $17.95.
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2. Crazy cool jewelry
4. Made in Iowa
The cool-down is coming, so now’s the time to start shopping for a few new pieces to liven up your fall and winter wardrobe. These are all from Vintage Iron.
Shop your roots — buy something kitschy and fun, a delicious treat to serve guests or a gift for that special someone “just because.” All of these products are made in Iowa, and we found them at Barn Happy. Spice up your sofa with a vintage feed-sack pillow or two, $12.95 to $21.95.
Take the hassle of figuring out what necklaces look good together with this already-layered number, $46.
Wrist wear never looked so good. Wrap one around your wrist or stack a few, $20 to $24 each.
Osage is home to Milkhouse Candles, available in a range of fragrances. You’ll find jar candles, as well as milk bottles (naturally!), $11.95.
This pearl necklace with dangling charms will definitely lift your look. Or contrast it with a casual Friday outfit, $98.
Molly & Drew from Sac City create everything from beer cake and beer bread to drink and specialty dip mixes, including gluten-free items, from $6.95.
3. Home sweet home You’ll know it when you see it — at least that’s what we always say when we’re shopping for a great piece of furniture. With these choices from Home Interiors, you’ll have a hard time narrowing your selection!
Sleek and masculine, the American Leather Beck chair is dressed in the softest alpaca grey wool.
Shine a little light on the subject with a hand-forged table lamp made in America from Hubbardton Forge. 8
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Petrified wood makes a good conversation piece in this table sized to go almost anywhere, Artistica.
Getting’ Lippy is a new lip balm produced in Centerpoint. Each tube has three flavors, $2.95, available in school colors for University of Northern Iowa, Iowa State University and University of Iowa, too. Don’t forget the coordinating lip balm holder that hooks onto your keychain, $3.95.
Fall 2015
THE HIVE
EATS You’ve had a busy, hectic day, now you’re headed to the grocery store — to join your friends for dinner. Say what? Market Café is located in Crossroads HyVee in Waterloo, offering a fully wait-staffed, sit-down experience with two chefs — William Gertzenberger and Todd Deobald — overseeing six cooks. The menu features an exciting array of appetizers (maple wontons, anyone?) and entrees such as potatoencrusted cod and baked cavatappi — pasta in marinara sauce with Graziano sausage topped with a three-cheese blend then baked until golden brown. You’ll also find a range of burgers and sandwiches, along with 600-calorie and under options. For something a little more casual, order the popular flatbread pizza. The tomato mozzarella pizza has sliced Roma tomatoes, mozzarella, fresh basil and Italian seasonings. Other flavor combos include BBQ Chicken with oven-roasted chicken, cheeses, onions and Cookies barbecue sauce, or Meat Cravers, with Italian sausage, bacon, Canadian bacon, beef, pork sausage and pepperoni. Hours are 6 a.m. to 9 p.m. Sunday through Thursday and 6 a.m. to 10 p.m. Friday and Saturday. You can also place your order online at hy-vee. alohaorderonline.com/ and pick it up at the store.
Hy-Vee Chef's Todd Deobald & William Gerstengerger Fall 2015
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DO Sweeeet!
ARTapalooza
Sweet corn season is here, and it’s time for the Iowa Sweet Corn Festival. The one-day event takes place Aug. 8 at the Riverloop Expo Plaza in downtown Waterloo. Celebrate summer with fresh sweet corn, food and beverages. Along with the downtown Farmers Market, there will be juried arts and crafts for sale, a chalk festival, kids’ activities and inflatables and a bean bag tournament. Stackhouse will provide the music.
The 10th annual ARTapalooza fine art show is Sept. 12 on the street and sidewalks of downtown Cedar Falls. The 50-plus Iowa and regional artists will present a variety of artwork, including ceramics, paintings, metal sculptures, fiber, jewelry, photography, drawing, printmaking and mixed media.
Hours are 10 a.m. to 6 p.m., rain or shine. Admission is free.
Downtown stores will host free children’s activities, and the Hearst Center for the Arts will host activities as well. There will be live entertainment and music added to the festivities. Admission is free. Hours are 9 a.m. to 4 p.m.
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Fall 2015
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DISCOVER STYLE your
SEE
The metro area is home to some talented actors and directors. You can see them in action in several upcoming productions, so mark your calendars!
“The Taffetas.” The curtain rises Aug. 27 on Cedar Falls Community Theatre’s production of “The Taffetas, A Musical Journey Through the Fabulous Fifties.” Performances continue at the Oster Regent Theatre in downtown Cedar Falls on Aug. 28, 29 and 30. Director is theater veteran Liane Nichols with Stephanie Althof as musical director. This is the nostalgic story of four singing sisters, the Taffetas, who are making their national television debut in a story that pays tribute to the McGuire Sisters, the Fontane Sisters and the Chordettes. With hits like “Johnny Angel,” “Where the Boys Are,” and “Mister Sandman,” how can the Taffetas miss!
B�ket of Da�ies
• Custom furniture • Interior & floral designers on staff • Locally owned • Custom window treatments
208 Main Street, Cedar Falls • 277-3286
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“Little Shop of Horrors.” Sure looks like plant food to me, Seymour! A hapless flower shop worker raises a carnivorous plant that feasts on humans in the comedy horror rock musical, “Little Shop of Horrors,” presented by Waterloo Community Playhouse. With music ranging from ’60s rock ‘n’ roll to doo-wop and Motown, you’ll be dancing in your seat at the Hope Martin Theatre in the Waterloo Center for the Arts. Performances are Oct. 16 through Oct. 25.
September 15-20 | Tickets On Sale August 3!
DES MOINES CIVIC CENTER DesMoinesPerformingArts.org · Civic Center Ticket Office · Ticketmaster Locations · 800-745-3000
Fall 2015
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Eliz Guyer
Text Melody Parker Photos Courtney Collins & Brandon Pollock
I
f life came down to a choice between cash and happiness, Eliz Guyer wouldn’t have second thoughts. “I’ll choose happiness every single time. I want to be happy in my life, and I want my family and friends to be happy. When I was younger, I felt like I didn’t fit in. Then I decided if I wasn’t happy, I needed to find something that would make me happy. For me, it’s helping other people be happy and healthy.” That’s what the free-spirited entrepreneur believes she’s doing through creating handblended Laughing Tree herbal teas and her business, the Laughing Tree Café at the Waterloo Center for the Arts. She also teaches yoga and classes in laughing yoga. Laughing? “You feel better after you’ve had a good laugh, right? It lifts you up by releasing endorphins,” says Guyer, a certified yoga instructor. Laughter is an aerobic exercise
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that can improve blood flow and breathing, as well as tone muscles, she notes. Some research shows laughter also can boost the immune system and improve communication skills. Her background is in social work, and her resume includes corporate and management experience. She left a well-paying management job to start her own business. Whether it’s growing her own expansive herb garden for making teas or starting a business, Guyer doesn’t do anything halfway. “It’s all or nothing,” she says, laughing. Guyer had been bundling and selling her herbs at the Des Moines Farmers’ Market and several Waterloo farmers’ markets when she began blending herbal teas. The deeper she delved into tea, the more intrigued she became, branching out into traditional green and black teas. “Tea is the new coffee. People perceive it as being a healthy beverage. I looked around at growth markets and saw tea.”
Laughing Tree Café, formerly the ArtHouse Café, serves light meals, including homemade soups, salads, sandwiches and desserts, including scones, with tea and coffee. Catering is available. The location inside the art center is a challenge, so she works hard to stay on the public’s radar. She hosts special events, such as Valentine’s Day teas, and has catered the center’s Riverside Lunches and special events. And back to that laughter thing. “Teas should be fun and approachable, so my tea names have a sense of humor” – like “Excite Mint,” “Longevi Tea,” “Mo Tea To” and “Nighty Night Tea,” among others. “Some people take tea so seriously. Walking into some tea shops is like walking into church. You’re supposed to be quiet and reverential. Tea is very formal, very little pinky in the air. I like to keep it simple and unpretentious. I’m lowering one pinky at a time,” she explains, laughing.
Fall 2015
Tea relates to her yoga passion, too. “We tend to live in our heads. Yoga makes you more aware of what is happening in your body, it connects your thoughts and emotions to your body. It’s nurturing, and it can recharge your batteries. Tea is like that.” She loves the ritual of tea, describing it as a form of meditation. “Think about it. It takes time to boil the water, warm the pot, select your tea, let it steep, inhale the aroma, sip it. We don’t have many rituals in our lives anymore. Tea should be prepared deliberately and with intention.” The tea blending classes she teaches are proving popular. Participants learn about the herbs used in tea, how to grow them and dry the plants and the proper way to blend teas. Guyer credits husband James Jr., for his support as she’s pursued her dreams. They have three daughters, ages 26, 21 and 14, and two grandchildren. Although Guyer is a meticulous planner, she admits there have been times when things have gone awry. “That’s something I’ve had to learn, that sometimes you fail, no matter how hard you’ve worked, or what you’ve put into something,” she explains. “You hate it when it’s happening, but you learn to appreciate what you learn from failure. I feel like the time between failing and learning those lessons is getting shorter. I sometimes wonder what we could accomplish if we knew we wouldn’t fail. I guess I’ve just always been willing to take a risk.”
Fall 2015
YOU DON'T HAVE TO BE STEEPED IN TEA tradition to enjoy pairing this surprisingly versatile beverage with food. The right combo can enhance the flavor of both tea and dish, in the same manner as pairing food with wine or beer, says Eliz Guyer. She is the tea specialist at the Cedar Valley's only tea house, the Laughing Tree Café at the Waterloo Center for the Arts. She hand-blends her own Laughing Tree specialty teas and hosts tastings and classes. To best enjoy the tea ritual, Guyer suggests becoming familiar with the main types of tea: white, the most delicate flavor and least processed tea; green, which has a light, almost grassy taste and can be scented or flavored; oolong, which is fullbodied and fragrant; black, more oxidized than oolong and the most familiar flavor to Americans; and herbal, which includes beverages made from herbs, flowers and fruits, including rooibos teas made from a South American bush and herbal infusions. Pu-erh tea is an earthy, fermented dark tea from Yunnan province in China. Tea has five primary flavor profiles. Vegetal describes the fresh, green flavor found in white and green teas, while spicy teas are flavored with cinnamon, cloves, ginger, pepper and other seasonings. Floral teas can smell and taste of fragrant jasmine, rose, hibiscus, lavender and other petals. Fruity teas include peach, orange, strawberry, raspberry and apple, and savory profiles are aromatic and fullbodied. White tea has a soft, vegetal flavor, Guyer says, that pairs nicely with milder foods that won't overpower its subtle sweetness. Basmati rice, barely dressed salad, chicken or fish dishes and delicate shortbreads are ideal pairings. Green tea has a vegetal profile but also has fruity or smoky notes, making it
From left, a raspberry and white chocolate scone paired with raspberry rooibos tea; black tea with quiche; and green jasmine tea with a cranberry-orange cookie. a pleasant companion for rice, seafood, green salads, light stir-fries and poultry dishes, particularly lemon-pepper chicken, Guyer notes. Fruit salads, including melon, pair well with fruitier green teas. Light oolong teas are a good fit for fish dishes such as scallops and lobster. The teas have a fragrant, sometimes floral aroma, which can be accentuated with saltier foods. Grilled and smoked meats are suggested for darker oolongs, along with pastries and sweets. Robust and full-bodied, black tea makes the ideal partner for savory and intensely flavored foods, such as spicy dishes and meat, as well as citrus such as lemon custard or lemon poppy seed muffins, chocolate and other desserts. Fruity black teas can be paired with sweets and buttery desserts, while smoky black teas are strong enough to hold their own against heavy fish or meat dishes. Tea tannins cleanse the palate for the next course, Guyer explains, or "you can choose a tea to lighten things up, balance out the flavors. The idea is to experiment. See what flavor profiles you like." She describes herbal teas as "the wild card" because flavor profiles can be so varied. "I blend one called Orange Dreamsicle that tastes just like Dreamsicle ice cream bars. Excite Mint combines citrus mint with rosemary and aids in digestion, and Peace Garden is a blend of spearmint and lavender that is soothing and relaxing. Longevi Tea is savory with sage and lemon, and I make one called Cold Reme Tea that helps sooth a cold."
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Social networking for Fido and Felix Text Emily Eppens
Pets have risen to fame since the dawn of social media. But is a social media platform for your pet really necessary?
We all have that friend who posts as many pictures of their pets as their family. They may even have a Facebook page set up for their precious pet. While it may seem a bit extreme for some, petworking or the use of social media for pets, has been a beneficial way for owners to connect with others and pets to find a forever home. With the world of social media constantly on the rise, the employees at the Cedar Bend Humane Society knew they needed help to keep up with it all. In October 2014, Danielle Wagner was hired as the humane society's first social media coordinator. She has since moved out of state. "The primary focus is to highlight the animals that [the humane society] has available for adoption," Wagner said. "Unless you are checking our website regularly, you don't know what animals we have for adoption. Putting a picture of the pet on social media draws attention. It does make a difference." Wagner linked every post about potential pets to the Cedar Bend Humane Society's website. From there, the viewer can read the pet's full profile as well as fill out an adoption application. Social media played as a key role in the adoption of Kelli Jo Folker-Whitesell's dogs, Roscoe and Kota. The dogs were brothers at a pet rescue in the Bahamas. Originally adopting Roscoe and later adopting Kota, Folker-Whitesell said she communicated with the shelter through their Facebook page to track the dogs' journey from the Bahamas through the U.S. "The animal shelter I adopted Roscoe and Kota through didn't have a website, they only operated through their Facebook," she said. "When my husband and I decided to adopt Kota, I was very anxious. I had to wait for a place that had wi-fi to send the shelter owner a message saying we would take him."
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While she was in the process of adopting the dogs, she set up a Facebook page initially for Roscoe, Kota was added later, so her friends and family could stay updated on the dogs' journey home. Since then, Folkers-Whitesell has continued to operate their Facebook page and has become an advocate for the shelter by posting the pets for adoption and helping people find their lost pets. "It was just my easy way to contact everyone that helped move [the dogs] through the states to me," said FolkersWhitesell. "Instead of emailing everybody directly about how they were doing, I used the Facebook page." Roscoe and Kota's Facebook page currently has 328 likes. Sue Hummel has been working as a pet sitter since 1992 and pet foster mom since around 1996. She said social media has been a great way for the cats and dogs she fosters to find homes since they are not in a shelter. "The shelter will call me and tell me they found a cat or dog and ask if I would take it until they find a home or place for it," Hummel said. "Thank goodness for Facebook now, it really helps with finding the pets home." Hummel shared that once one of her foster dogs had puppies, so she took photos and sent them to the shelter so they could be posted on the website and on social media. "Those puppies had probably 10 to 15 adoption applications each," Hummel said. "Which was great, but I felt kind of sad because that means those five puppies are five dogs at the shelter that won't get adopted." Spay and neutering pets has been a big problem in the area, Hummel mentioned. Social media is a great platform for pets to be adopted, but spay and neutering would eliminate the overflow of pets in shelters. She recommended checking petfinder.com when looking for a new pet. The website lists all the pets available for adoption in the area, many of which are in shelters. "Yes, people want puppies or kittens. But there are so many great older pets in shelters," Hummel said. "They need homes too."
Fall 2015
Contradicting the
‘black dog theory’
The idea that “black pets are boring” is something Caitlyn Evans, adoption supervisor at the Cedar Bend Humane Society, hears too often. “People tend to look for fancy pets,” Evans said. “They want the calicos or pets with patterns or poofy fur.” Black pets are generally more difficult to adopt out due to their dark fur. While this could be because black is seen as boring, Evans said it is also because of the superstition that goes along with black pets, especially black cats. “The folklore around black cats being bad luck just isn’t true.” Evans said. A photographer who says black dogs are often overlooked is gaining international attention for his striking canine portraits. Pet photographer Fred Levy first heard about "Black Dog Syndrome" in a 2013 conversation at a dog park. It's a disputed theory that black dogs are the last to get adopted at shelters, perhaps because of superstition or a perception that they're aggressive. The idea inspired 45-year-old Levy to take up a photo project on their behalf. His portraits of black dogs against black backgrounds went viral online and will be published in a book this September. Levy's first canine subjects came from dog owners he recruited online. Recently he started photographing abandoned dogs from shelters. By posting their photos and stories online, he's already helped several find new homes. The Cedar Bend Humane Society currently has a number of black dogs and cats for adoption, and has a black pet appreciation specials throughout the year. “It’s important to let the pet pick you,” Evans said. “Don’t pick them because of the color of their fur. Color doesn’t make a dog or cat’s personality.”
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Fall 2015
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ALL “FUR” LOVE OF
ANIMALS
Brad Condon & Louie the llama
Text Melody Parker Photos Matthew Putney
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B
rad Condon isn’t one to pick favorites. Ask the zookeeper at the Sunrise Exchange Club Children’s Petting Zoo if he has a place in his heart for a special critter, he’ll diplomatically suggest all of the animals are cute, affectionate and worthy of attention. Then his eyes settle on Louie the llama. “Louie and I are buddies. When I’m near his pen, he’ll come over and knock into me, put his head down on my shoulder and blow in my ear,” Condon says, smiling. Then he laughs. “But he’s also spit on me.” Louie is a handsome llama with an expressive face and two protruding front teeth. Whether the llama is upset that Condon didn’t bring him a snack, or he’s feeling
standoffish, it’s hard to tell. The thing is, llamas sometimes spit as if to say, “buzz off, mister!” Occasional lapses in manners aside, Condon and Louie are great friends. The llama is one of many animals that spend summers at the popular petting zoo. The nonprofit zoo is located on the National Cattle Congress grounds. Hours are 11 a.m. to 7 p.m. Tuesday through Thursday, 11 a.m. to 6 p.m. Friday and Saturday and noon to 4 p.m. Sunday from Memorial Day through the last day of the National Cattle Congress Fair. It is closed on Mondays. Admission is free to pet the animals, but the U.S. Department of Agriculture requires that animal feed and treats be purchased at the zoo.
Fall 2015
Pattie Nie
Children — and soft-hearted adults — can step up to the concession stand to buy a soft drink, a packet of salted-inthe-shell peanuts, chips, candy or a packet of Twizzlers, along with carrots and ice cream cones filled with feed. Animals crane their necks over the fence or poke their noses through the chain links to delicately nuzzle food from small hands or slurp up a carrot chunk. Food draws a crowd of critters, and there are always a couple of greedy characters who try to shove the others aside and gobble the grain-filled cone in one fell swoop. Children also can step inside one enclosure to get up close and personal to goats, including pygmy goats and a baby goat named Pop Can. They doggedly follow children around the pen, craving the attention — and treats. There’s Aretha, a donkey, and her offspring Alice, who both enjoy crunching carrots, and other friendlies like Alfred the alpaca, a couple of sheep named Jazzy and Patty and Oreo the guinea pig. Pot-bellied pig Babe recently became a mom, and there’s Pork Chop, too, along with dainty Sally the Silly Deer, a black-tailed Sitka deer related to mule deer, sweet-faced Jimmy the zebu miniature cow, native to South Asia, and doe-eyed Tess, the Scottish highland cow. On cooler summer days, the chinchillas attract an audience, while mewing kittens always find a child only too willing to cuddle. The kittens are popular, Condon says, and always end up adopted by summer’s end, if not sooner. Condon, who recently retired after a career as loan officer at Bank Iowa, is responsible for day-to-day operations. A longtime member of the Sunrise Exchange Club, he took the post six years ago. He jokes that he volunteered for the job when everyone else took a step backwards, and his wife, Ann, is equally involved. It’s always a race to get the zoo in tip-top shape for summer visitors. Animals have to be checked out by a
Fall 2015
veterinarian, enclosures repaired and supplies stocked. It can be frustrating, Condon admits, but the animals themselves and watching children’s reactions to their antics are worth the effort. “Kids get so excited to feed and touch the animals. A lot of them are city kids who don’t have a clue what the animals are, and it’s educational for them. These are animals they probably wouldn’t ever see, especially up close.” Zoo curator Pattie Nie and several other paid staff members provide daily care for the animals. Young volunteers ages 12 or older, with parents’ permission, perform chores like cleaning pens and keeping water buckets topped off. Nie expects volunteers to be busy, pitch in, getting out the kittens for cuddling and assisting younger visitors. On one particularly steamy Tuesday, helpers set up sprinklers to cool off the pot-bellied pigs. “The volunteers learn a work ethic, conscientiousness and responsibility. The animals need care every day, not just the days we’re open,” says Nie, who took over as curator three years ago. Condon credits her with cleaning up the zoo and making it more family-friendly. Attendance has steadily increased. “I grew up on a farm, and I live on a farm. I think it’s important for kids, especially city kids, to be able to see these animals, to pet them, to feed them. It’s a valuable experience, and when I see their faces light up and see their joy, it’s priceless,” Nie enthuses. The nonprofit petting zoo is located on NCC grounds, but is owned and operated by Sunrise Exchange Club. It opened in 1974 as part of the club’s focus on preventing child abuse and strengthening families. Farmers lend their animals for the season. Other animals are sheltered over winter at Nie’s farm. The zoo is solely dependent on community donations
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and support. A letter campaign each spring solicits donations, and concessions are an additional resource, along with an occasional grant to pay for upgrades. Services are provided by Black Hawk Waste Disposal Co., Waterloo Mills Co., B&B Farms in Jesup and EICI of Jesup. A 5K run in September will also raise funds for the zoo. Third Annual 5K Run/Walk for the Zoo,
Sept. 5
Sunrise Exchange Club Children’s Petting Zoo, National Cattle Congress grounds 6:30 to 8 a.m. Registration 8:30 a.m. Race begins Awards & refreshments following the race. The race begins and ends at the zoo. There are age categories for men and women. For cost and registration form, visit https://sites. google.com/site/runforthezoo/
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Fall 2015
Anita Ross
to thine own self be
true
A
nita Ross sits in an outdoor café in downtown Waterloo, sipping iced water with a slice of lemon. It’s one of those idyllic summer days when fluffy marshmallow clouds float on a gentle breeze across a crystal blue sky. Lunch is leisurely, and the conversation turns to Shakespeare. Regretfully, Ross says, plans had been shelved for Shakespeare this summer at the Riverfront Amphitheatre. Instead, the Black Hawk Children’s Theatre director volunteered to direct the Waterloo Community Playhouse’s summer musical when the artistic director left. An afternoon or evening like this would be perfect for a few scenes from “Midsummer’s Night Dream,” she agrees. Then she confesses, “I used to hate Shakespeare. Hated it. My first experience was ‘Romeo & Juliet’ in high school. I didn’t understand why anyone liked it, why anyone would want to perform it.” She held tight to her disdain until cast as a fairy in a “Midsummer’s Night Dream” in a college production. That director opened her eyes, so she auditioned and got a role in “Twelfth Night.” “That’s when I began to understand and explore the text. I was hooked.” Ross laughs heartily at the memory. Shakespeare isn’t for everyone, she admits, and sometimes it takes some convincing. Ross became so passionate that she later taught and performed with the Cincinnati Shakespeare Company. As a child growing up in Indiana, she liked playing make-believe and wrote her first play in the fourth grade. “It was about a family coming together at Thanksgiving. I have no reason why I wrote the play. I’d never even read a play before. I performed in my first show in eighth grade, in the chorus of a summer musical.”
Fall 2015
That lead to a high school career and summer musicals, comedies and dramas like “Twelve Angry Men.” “An important play, but not really age-appropriate,” says the children’s theater director, smiling. “Theater was a hobby. Where I grew up, it wasn’t something you did for a living. Nobody I knew came from a small town and made it.” She majored in public relations at Purdue University, but kept auditioning and getting cast in college shows. Ever practical, Ross still didn’t see much professional future there. Switching majors, she earned her degree in teaching and library science, working as a librarian for 10 years. Performing was still fun, but she considered giving it up and “getting serious. I was in this awful production and thought, ‘I can’t let this be my last experience.’ So I auditioned for a role in another Shakespeare play.” Then came a pivotal moment. The show’s director suggested, “You don’t need to be a librarian. You love this. You can do this.” She returned to college and earned a master of fine arts degree. Jobs followed, including act/instructor and show manager for Poetry Alive! of Ashville, N.C., where she worked kindergarten through 12th-grade students in one-day to two-week residencies. Later she toured the country with the Cincinnati Shakespeare Company, finally arriving on the local theater scene in 2009. It’s the 100th anniversary season for the WCP, and Ross can’t help but feel a little emotional about the significance. “We play a vital role in the community, I think. Community theater is a place for nurturing talent, giving an audience experiencing live theater — and see your neighbors or friends up there on stage. It brings people together for a shared experience. All that is important. “We’re continuing to find ways to be relevant and important, to push the envelope a bit more and get audiences more involved in what’s happening onstage. It’s a very exciting time,” Ross explains. And for this Hoosier girl, coming to Iowa felt like coming home. “It remind me of where I grew up. I like being outdoors. I recycle. I hug a lot of trees. I have a balcony full of flowers and vegetables — tomatoes — and herbs. I like camping,” she enthuses. She also regularly walks to work because it gives her time to think and dream. “Some of my better ideas happen on that walk.” In the past two seasons, the BHCT director has successfully introduced young performers to several of Shakespeare’s most accessible plays, including “Midsummer Night’s Dream” and “Romeo & Juliet.” “So much of Shakespeare is still relevant. It’s about the human condition. It’s emotional and full of feelings like love, anger, frustration, humor and life lessons. People are still people, and Shakespeare explores the lengths that people will go to, and what core things haven’t changed about people.” Text Melody Parker
Photos Brandon Pollock
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Russ & Kristi O' Connell
FIT MARRIAGE Couple sweating together is good for relationship and their business
A
Text John Molseed
sk Russ or Kristi O’Connell about any aspect of fitness — endurance, nutrition, flexibility, strength training — one or both will have an educated answer. Just don’t ask the couple who asked out whom first. “She asked me out,” Russ O’Connell said. “I told her I was too old.” “I did not ask you out,” Kristi O’Connell said. For more than 20 years, the couple has collaborated with helping people get fit. Together they run the ROC Gym in Waterloo. Regardless of the murkiness of the beginning of their romantic relationship, it was Russ who first approached Kristi to begin their professional partnership. Russ hired Kristi to be an aerobics instructor at his gym, Peak Performance. Russ, trained in multiple martial arts styles, started his kick boxing program in 1995, and later expanded the program to include taekwondo, jiu-jitsu and mixed martial arts. He approached Kristi to coach and add aerobics to his programs. She added that and more, he said.
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Photos Matthew Putney
“She’s the one who developed our whole system,” Russ said. “She brought a lot of the science into what we do.” Kristi brought cardio, nutrition and other aspects she learned at the University of Northern Iowa. Their approaches and backgrounds were different but complemented each other when combined, Russ added. Russ has been teaching and training in martial arts for years. Students include Ultimate Fighting Championship competitors, and he has worked with one of the U.S. Olympic Taekwondo team’s coaches. “I got my degree in the trenches, she got hers at UNI,” he said. “He had the experience, and we put our heads together, and we knew we could come up with a perfect package,” Kristi said. For Kristi, Russ opened a world of fitness to her by introducing her to kickboxing. “I really like martial arts aspect of what we do now,” she said. “I got into it, but I was like, I don’t like calling him ‘sir’ all the time.” The two became business partners and established O’Connell Extreme Fitness which is now ROC Fit.
Fall 2015
“We changed it because everybody’s doing ‘extreme’ this or that,” Russ said. Russ’s strength training, isolation exercises and martial arts are key to their program and set it apart from cross fit programs that surged in popularity about a decade ago. “We take fitness to another level,” Russ said, adding weights build endurance and strength. “You need to do isolation,” he said. “I like the cardio, he likes the weght training,” Kristi said. “But he pushes the weight training to the point it becomes cardio.” Their passion about fitness is evident. “We live and breath it,” Kristi said. When not at the gym, they write workout packages trying to create programs that they would enjoy themselves. “What we teach is what we do,” Russ said. “We love it,” Kristi said. “We would do this for free. But when you can make it a business it’s all the better,” she added. The couple both graduated from Don Bosco High School, Russ in 1977, Kristi in 1992. The age difference hasn’t hindered their relationship. Other differences are more pronounced. “I’m a control freak,” Russ said. “I want the
gym to look a certain way.” Russ’s regimen fits with his day job. He coaches at 5 a.m., does his own workout at 6 a.m. and coaches again at night. Kristi’s schedule is a mirror image with her routine going into the late evening. “I still think you morning people are crazy,” she said to Russ. The two still have time to see their kids who also frequent the gym. Their daughter, Courtney, is already a threetime Taekwondo champion at 17. Their son, Keegan, 12, qualified for national competition this year. ROC Fit Gym sits in the Crossroads shopping area in Waterloo and is moving to a new location inside the Mall in mid July to a 17,000 square-foot space that formerly house the CVS pharmacy. Russ said he already has plans for his retirement — shifting his focus to the gym full time. “I’m going to do this until I can’t any more,” he said. “This is our life,” Kristi said.
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GET
FIT YOUR WAY
Text Emily Eppen
The resolve to get healthy can be a challenging one. The first few weeks spent running or at the gym can be a brutal and tiring experience. Here are a few fun tips and classes that will help bring out your inner fitness geek.
ANYTIME FITNESS
Jill Klein, a personal trainer at Anytime Fitness in Waterloo, understands how hard it can be for clients to keep their promise to get in shape. She suggests starting out slow and try to do something active every day. "If you make the decision to do something active each day, if you miss a day or two due to a busy schedule, it's OK," said Klein. "If you only commit to three days of activity, if you miss one or two days, that only leaves one at the gym. It's really not enough to make that difference." Anytime Fitness has a flat membership fee and then the equipment and the classes are free. Classes include yoga, cardio intervals and strength training. Staff is available to assist clients and to help them understand how to use the workout machinery. Klein said that it is important to not just to work out in the area you are most comfortable in. "It is important when getting into shape to try new things you aren't familiar with," Klein said. "For example, if you are comfortable with cardio, try a kickboxing or strength class."
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RUNNER'S FLAT
Runner's Flat is a popular runner's retailer on Main Street Cedar Falls. They offer a "gait analysis" to their customers — finding the perfect shoe for you. "The type of shoe you need really depends on what you are training for," said Scott Gall, the owner of Runner's Flat. "If you are training for a marathon, you are going to need a different shoe than someone who is training for a 5k." Runner's flat also offers a variety of events and runs with other fitness outlets in the area. Every Monday at 6 p.m., a group of runners participate in "Monday Night Mayhem" and run the trails in Cedar Valley. The trails are marked so that each runner can run at his or her own pace. In addition, "Thursty Thursdays" are an opportunity for a coached group workout. They start at 6pm. "The big problem when people start working out is they do too much right away, and end up hurting themselves." Gall said. "It's better to start out slow."
BALANCE YOGA
Balance Yoga is a hot yoga studio located on College Hill. Hot yoga is performed in a heated studio up to 90 degrees F. Kara Yahn, the owner of Balance yoga, said that the heat makes your body work harder and burn more calories. Hot yoga releases toxins from the body and makes muscles more flexible to achieve poses. "Hot yoga is a great way to get back into fitness," Yahn said. "A lot of fitness is balancing and strength building." Yahn said that yoga has a lower impact with a lot of strength building, which makes it ideal for people who are struggling with a fitness commitment. Balance Yoga has slower paced classes at 9:30 on Tuesday and Thursdays. Yahn recommends anyone starting with hot yoga starts with the slower-paced-classes since it is different than typical yoga. "You feel great after yoga. It's a lifestyle," Yahn said. "Hot yoga is fun, it's different to this area and my clients really enjoy it."
IOWA SHOTOKAN KARATE DO Life can be busy in day-to-day life. If you have a family, it can be difficult to find the time to exercise. Mujo Mustafic, a karate instructor since 1968, suggests trying Iowa Shotokan Karate Do classes. "It is met for the whole family," Mustafic said. "I have moms, dads and their children practice together." Mustafic teaches the students discipline and the psychology of the body, so they do not get hurt while practicing. The classes are a great form of exercise as well as a tool for self-defense. "In class, you have to focus," Mustafic said. "Karate teaches selfconfidence. The students, they are trying something different." Beginner classes are Tuesdays and Thursdays at 6:30 p.m. and advanced classes at 7:30 p.m on Mondays, Tuesdays, Thursdays and Saturdays. Mustafic said he is hoping to begin another group this summer on Wednesdays and Fridays. Shotokan Karate Do classes take place on the fourth floor of the River Plaza Athletic Club.
Text Melody Parker Photo Matthew Putney
Fall 2015
Find your fitness style
Experts suggest that if you engage in an exercise program or activity that suits your personality, you’re more likely to be consistent about working out. Which one of these sounds like you? Goal-setter : You’re motivated by a goal and sticking
with it until your goal is achieved. You use technologies like Fitbit and other devices to keep track of your progress. You’ll scrunch a quick workout into the busiest day rather than put it off until the next day. You are the definition of dedication.
Social butterfly: You like the camaraderie of classes and
working out with other people. It keeps you motivate and makes you accountable if others are counting on your participation. It makes workouts go much faster, too.
I DO.
Repeater: Routine is your friend. You’ll work out at the
same time every day, performing the same workout or activity, with a few variations to keep you interested.
Competitor: You like winning because it motivates you
to do your best. Team sports like volleyball, softball, tennis and other sports are ideal, as well as running to get in shape for half- and full marathons.
Thrill-seeker: Exercise classes aren’t your thing. You’d
rather do hot yoga, kickboxing, Zumba, inline skating, mountain biking or hiking, rock climbing and other activities that keep you active and engaged.
Soloist: Exercise your mind, exercise your body. Yoga,
Pilates, tai chi, running, biking, hiking and swimming are contemplative, solo pursuits that satisfy people who like making the mind-spirit-body connection.
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Fall 2015
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not the boss of me Text & Photo Meta Hemenway-Forbes
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L
ike many women, I have a long to-do list. Every day, there's an endless number of tasks to complete for the good of the many at work, home and elsewhere. Some days I manage it with a shrug — I'll get to what I can, and the rest will have to wait. Other days the list feels overwhelming. Which proverbial fire to put out first? The one that's burning the hottest, of course. But how do you choose between a thousand and a million degrees? Both burn. That's when I just stop, drop and roll. On a recent six-alarm-list day I was already frustrated when another list — rather, a listicle — popped up in my Twitter feed. Listicles, often generated by aggregate news sites like BuzzFeed and Huffington Post, are articles in the form of lists — facts, tips, tricks, dos, don'ts, wills and won'ts. They're meant to be helpful or entertaining, but more often than not seem like insidious reminders of all the ways we don't measure up. "Top 10 Items You're Too Old to Wear," read this particular headline. At the top of the list were the shoes I was wearing that day. It caught me off guard. Wait! What?! These shoes? At first I was irritated. Then I was mad. I LOVE these navy blue sneakers! They make me feel fun and carefree. As someone who takes her career and family responsibilities very seriously, I've earned what these sneakers represent to me. And for heaven's sake, there are a lot worse ways to throw your cares to the wind than a pair of shoes. So buzz off, BuzzFeed! For the next couple of days, I collected the listicles that proliferate social media. Among them were: "Are You Feeding Your Dog All Wrong?" "5 Ways You’re Doing Push-Ups Wrong" "6 Nutritional Dos and Don'ts"
By these measures, I surely fall short somewhere. But not in any way that matters to me. Lemonade cred? Seriously? Who comes up with this stuff? It's a cacophony of bossy noise. Do this. Don't do that. Wear this. Don't wear that. Eat this, not that. So many strangers telling me what to do! To cut through the buzz(feed), I'm reminding myself that I'm a grown woman who makes her own choices. I will rely on my veterinarian, not a stranger-list-maker, to determine what to feed my dog, thankyouverymuch. I have confidence that, as a longtime athlete, I'm doing push-ups correctly and like a boss. When a listicle pops up in my Twitter feed, I will say, aloud if I have to, "Strangers are not the boss of me!" I will make my own list of ways to be less pessimistic — at the top will be "1. Stop reading listicles." I refuse to sell myself short for not making "a dreamy bed" or feel bad about a lack of "expensive looking furniture." Frankly, it sounds exhausting to care that much. Plus, I already have plenty to do. But not right now. For the next 15 minutes, I'm going to relax and forget my list. Maybe even put my feet up. It'll give me the best view of these sweet, blue sneakers.
3 REASONS I'M IGNORING LISTICLES
"37 Insanely Clever Organization Tips to
Make Your Family’s Lives Easier"
"24 Easy Ways to Make Your Furniture Look
More Expensive"
"16 Ways to be Less Pessimistic"
1. I have plenty to do already. 2. I love my sneakers. 3. Strangers aren't the boss of me.
"50 Things Not to Do after 50" "14 Simple Ways to be Healthier Every Day" "Crank Your Lemonade Cred with 5 Easy
Sweet-Tart Infusions"
"4 Mistakes We All Make When Trying to
Cheer Someone Up"
"4 Steps to Make a Dreamy Bed" (Be sure the
box spring doesn’t show!)
"Are You Doing These 5 Things Before Your
Workout?"
"8 Reasons You Should be Meditating"
Fall 2015
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ON THE MOVE
AMANA COLONIES
THE HANDCRAFTED ESCAPE did you know: al a nation in 1965, d e r a l rk dec landma ies attract ic r o t n his na colo usands a m a e h t o l ds of th hundre rs annually al d o n of visit come to see a e of whom lace where th ere p h enjoy a herished and w past is c ity is a
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are al sites american ic r o t is h e g ed by th maintain society, includin e g herita age na herit the ama amana, the in museum l kitchen and a n u iddle comm hop in m h amana s r e ig coop nd the h amana a tore. for more s it general ion on sites, vis . t r a .o m ge g infor aherita n a m .a www WEST AMANA
HIGH AMANA
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EAST AMANA
E MIDDLA AMAN
AMANA
IOWA RIVER
EAD
HOMEST
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e, ther ag o n a f o e a evocativ ts of the aman ic r e e t the str with their his o d r s colonie ne and clapboa o brick, st eir flower and rns h t te homes, ens, lan na d r a g e a l vegetab ways recall Am k l a and w ay. yesterd
one lonies is ed o c a n a est-liv the am a’s long and is a ic r e m a of ties al socie andmark. n u m m o c istoric l were h l a n io nat ges al villa six origin d beginning in e he establis seventh villag a 1855, and in 1861. d e d was ad Fall 2015
as the lazy days of summer transition into the briskness of autumn, the amana colonies offers events large and small to take you right into the holiday season.
Catiri’s Fresh Paint
Amana’s 8th annual Plein Air, Sept. 4-6 This unique event invites artists of varying experience to paint scenes in the Amana Colonies. “Last year we had over 40 artists and it just keeps growing,” said Janise Catiri, owner of Catiri’s Art Oasis, which sponsors the event. “We have nationally-known artists to some who are just starting out. We have some fantastic paintings come out of it.” Artists paint Friday, Saturday and part of Sunday and can submit one painting for judging. Paintings will be on exhibit and available for purchase Sunday, when a dinner and awards ceremony will be held at the Festhalle. Tickets are $15. “It is just so much fun to see people on the streets with their easels set up,” said David Rettig, executive director, Amana Colonies Convention and Visitors Bureau. Additionally, artists will participate in a quick paint event at the Catiri’s Art Oasis gallery from 2 to 4:30 p.m. Sunday. For more information, go to catirisartoasis.com or Catiri’s Fresh Paint on Facebook.
Festival of Iowa Beers
Sept. 6 Open to 1,200 lucky ticketholders, this 11th annual event, also on Labor Day weekend, is hosted by Millstream Brewery. “Only Iowa breweries will be featured,” said Millstream Brewery owner Teresa Albert. “We are really proud of what we have going on here in Iowa, and this is a perfect way to showcase it. “Last year we had 27 Iowa breweries represented and we are hoping for that or more this year,” she said. “A lot of them will be making special brews for the event.” Attendees, who must be 21 or older, can sample the different beers, meet the brewers and live music and food will be available. “Just come on down, bring your lawn chairs and enjoy,” Albert said. Tickets are $20 in advance and $25 the day of the event. They can be purchased online at https://festival-of-iowa-beers.chirrpy. com/ or at Millstream Brewery. Cash or check only if purchased at the brewery. The event runs from 1 to 5 p.m. All proceeds go to the Iowa Brewers Guild. For more information, go to iowabeer.org or millstreambrewing.com.
Applefest
Sept. 26 This festival is all about apples and coincides with Johnny Appleseed Day. “The restaurants will offer dishes featuring apples, we will have caramel apples, apple cider pressing,” Rettig said. “All of the businesses will be doing something special related to apples. It’s a fun little celebration throughout the town.”
Fall 2015
Oktoberfest
Oct. 2, 3 and 4 This year marks the 50th anniversary of the the Amana Colonies’ biggest festival. “Last year, we had upwards of 40,000 people attend over the course of the weekend,” Rettig said. “I believe it is the longestrunning festival in the state of Iowa.” The Bavarian-style festival kicks off with the loading and tapping of the Oktoberfest keg. The keg will be loaded at Millstream Brewery and taken to Festhalle, a converted centuryold barn, for tapping and the start of the opening ceremonies. Beers from the first keg are free to those who follow the beer wagon to the Festhalle. Saturday starts with the Oktoberfest Parade and includes the Eisenman contest and brat eating contest. One- or two-day passes are available for a nominal fee, and admission is free Sunday.
Fall Fiber Show and Sale
Nov. 7 and 8 Sponsored by the Amana Arts Guild, this event is a special holiday shopping event featuring rug-making, spinning, weaving and needlework. Several artisans will demonstrate their craft. Additionally, the guild’s “Handmade in Amana” shop will be open. It features quilts, baskets, rag rugs, needlework and more. Hours are 10 a.m. to 5 p.m. Saturday and 10 a.m. to 4 p.m. Sunday. Hot cider and treats will be available, and admission is free.
Prelude to Christmas
Dec. 4-6 This is the colonies’ Advent celebration featuring candlelit streets and the Amana Church Craft Bazaar and Cookie Walk. “The businesses really go all out,” Rettig said.
Tannebaum Forest
Nov. 27 to Dec. 20 For this event, Festhalle is filled with dozens of real Christmas trees decorated by local businesses and organizations. Santa is available for visits and the 17-foot handcrafted Weihnacht’s Pyramid will be on display. For more information and a full schedule of Amana Colonies events, go to www.amanacolonies.com.
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Sometimes a dish just needs a little dressing up. Flavored butters do the trick beautifully — and are perfect for fall grilling.
BUTTER UP! 28
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Flavored butters couldn’t be simpler to make. You start with softened unsalted butter (unsalted so you can control the seasoning) and add just a little bit of one or more flavorings. If you’re adding solid ingredients, such as shallots or herbs, they must be minced, and you need to keep the amount of those ingredients down. Too many additions and the butter won’t hold together. You also need to keep the amounts down if you’re adding liquid ingredients, such as citrus juice or Worcestershire sauce. Butter can only absorb a small bit of liquid. Whatever your flavorings, roll the butter into a cylinder, which makes it that much easier to cut and portion out when it’s time to glorify that steak. If the butter is too soft to roll just after you’ve added the flavorings, put it in the refrigerator for 15 minutes to firm it up. Then just pile the butter onto a piece of plastic wrap and use a rubber spatula to smooth it as best you can into the shape of a cylinder. And don’t worry if the cylinder isn’t perfectly shaped at first; once you’ve wrapped the plastic around it, it’ll be easier — using the plastic wrap — to make it more shapely. The final touch is to twist the ends like a sausage, which compresses the butter. If you’re going to use the butter the day you make it or in the following few days, put it in the refrigerator. If you’re stockpiling it for future meals, wrap the cylinders in foil and store it in the freezer. When the moment is ripe, you slice a spoonful of it onto your newly grilled steak and just let it melt. It will mix with the meat’s juices and form an instant and mouthwatering sauce. The herb butter described below is the ideal complement to fish poultry, meats and vegetables. The citrus butter plays nicely with fish and vegetables. And the steak butter is the perfect partner for, uh, steak, as well as for mushrooms, especially portobellos. But the possibilities are fairly endless. Now that you know how, you can make up your own flavored butters. And try our favorite Buttermilk Biscuit recipe for something worth slathering with butter!
Fall 2015
From Our Hands To Your Home
Herb Butter
1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened 2 teaspoons minced shallots 3 tablespoons chopped fresh tarragon, dill, chives, parsley, basil or a mix 1 teaspoon kosher salt 1/4 teaspoon ground black pepper
Visit us in Amana
Citrus Butter
1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened 1 teaspoon grated lemon zest 1 teaspoon grated lime zest 2 teaspoons lemon juice 2 teaspoons lime juice 1/2 teaspoon kosher salt
Steak Butter
1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 garlic clove, finely minced 1/2 teaspoon kosher salt Use the following instructions for making each butter recipe.
AmAnA Furniture & CloCk Shop
In a medium bowl, use a fork or a rubber spatula to combine all ingredients, mixing well. On the counter, spread 2 sheets of plastic wrap, each 10 to 12 inches long. Transfer one half of the butter to each sheet and use a plastic spatula to shape the butter into a log about 6 inches long and 1 inch thick. Wrap the plastic wrap around the butter, using it to smooth the log, then twist the ends in (like a sausage) until the log is about 4 inches long by 1 1/2 inches thick.
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Wrap the log of butter in foil and chill or freeze until you are ready to use it. Cut off tablespoons and place on grilled steaks, chicken, fish or vegetables. Each recipe makes 16 teaspoons, the equivalent to two sticks of butter. Source: Sara Moulton, the Associated Press
Favorite Buttermilk Biscuit 1/2 cup cold butter 2 1/4 cups self-rising soft-wheat flour 1 1/4 cups buttermilk Self-rising soft-wheat flour 2 tablespoons melted butter
Cut butter into 1/4-inch-thick slices; sprinkle butter slices over flour in alarge bowl and toss together. Use a pastry blender to cut butter into flour until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) . Bake at 450 for 13 to 15 minutes or until lightly browned.
Fall 2015
Green Fields The Happiest Health Nuts in Town
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Before Taxes *Anything in the Store expires 9/30/15
Organic natural foods, gluten free, vitamins, minerals, protein powders. Bulk items sold in herbs, grains, dried fruits, nuts. Organic body & hair care. Mail orders available.
Mon - Fri 9:00 - 5:30 pm Saturday 9:00 - 4:00 pm
Green Fields Health Food Center
2920 Fall Avenue, Waterloo, IA 50701 319-235-9990 Like Us on Facebook btruemag.com
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terrific tailgating
We’re all about the food at game-day gatherings — and face it, sometimes the food is better than the game if we’re on the losing side. So we say give a cheer for cranking up the heat on your tailgating favorites. Root, root, root for fiery wings, savory burgers oozing with flavor and hot stuff like dips.
Steakhouse MushroomSwiss Stuffed Burgers
Easy Applewood Burger Sliders
2 teaspoons oil 2 cups sliced mushrooms 1 pound lean ground beef 1 package McCormick Grill Mates Steakhouse Mushroom Steakhouse Burgers Seasoning Mix 1/4 cup shredded Swiss cheese 4 hamburger rolls
1 pound lean ground beef 1/4 cup chopped onion 1 package McCormick Grill Mates Smoky Applewood Steakhouse Burgers Seasoning Mix 6 slider rolls 1/3 cup barbecue sauce
Stuff sautéed mushrooms and Swiss cheese into burgers before grilling.
Heat oil in large grilling skillet or pan on medium-high heat. Add mushrooms; cook and stir 3 minutes or until tender. Cool completely. Mix ground beef and Seasoning Mix until well blended. Divide into 8 portions. Shape into thin patties. Place about 1 tablespoon each of the mushrooms and cheese in center of each of 4 patties. Top with remaining patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
These trendy little burgers have big smoky flavor. They make great party food for cookouts and football gatherings.
Mix ground beef, onion and seasoning mix until well blended. Shape into 6 patties. Grill over medium heat 3 to 4 minutes per side or until burgers are cooked through (internal temperature of 160°F). Serve burgers on rolls with barbecue sauce and desired toppings. Serves 6.
Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 F). Serve burgers on rolls topped with remaining mushrooms. Makes 4.
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Fall 2015
Spicy Black Bean Dip
This bean dip not only tastes sensational, but it is also nutritious. Guests will appreciate this low-calorie, no-fat, no-cholesterol dip. 1 can (15 ounces) black beans, undrained 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon garlic salt 1/4 teaspoon oregano leaves 1/8 teaspoon ground red pepper 1 cup chopped tomatoes Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Mix beans, reserved liquid, chili powder, cumin, garlic salt, oregano and red pepper in blender or food processor; cover. Process until beans are coarsely chopped. Transfer mixture to small saucepan. Cook on medium-low heat 5 minutes, stirring occasionally. Add tomatoes; cook 5 minutes, stirring occasionally. Serve with baked or low fat tortilla chips or cut-up fresh vegetables. Makes 1 1/2 cups or 12 (2-tablespoon) servings.
Fiery Kick-Off Wings
These wings deliver the winning flavor. Grill Mates Zesty Herb Marinade from McCormick is the perfect short-cut. 1 package McCormick Grill Mates Zesty Herb Marinade 1/3 cup white vinegar 1/4 cup vegetable oil 1/4 cup ketchup 2 1/2 teaspoons crushed red pepper 2 pounds chicken wing pieces Mix Marinade Mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400 F oven in 15x10x1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired. Serves 12.
Fall 2015
Fire Roasted Chile Guacamole
This easy six-ingredient homemade guacamole gets a kick of flavor from chilies that are fire roasted on the grill before combining with garlic, fresh lime juice and cilantro.
1 pound assorted fresh chilies, such as poblano, Fresno and jalape単o, stemmed and seeded 2 ripe avocados, coarsely mashed 1 cup diced ripe tomatoes 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 teaspoon Lawry's Garlic Salt with Parsley Grill chilies over medium-high heat 10 minutes or until charred, turning occasionally. Cool slightly then chop. Mix chilies and remaining ingredients in medium bowl until well blended. If making ahead, press a piece of plastic wrap on the surface of the guacamole to prevent guacamole from turning brown. Refrigerate until ready to serve.
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fruit pies Summer is winding down, and the fruits of our labors are appearing grocery stories and farmers’ markets. What better way to capture a feeling of an early, crisp fall than a fruit pie? But if you don’t have time — or even the inclination — to make the perfect pie crust, prepare the filling and wait for it to bake, we’ve got the answer. We’ve rounded up some flavorful and easy-to-make recipes that capture the essence of fall’s fruit. It won’t be long before you’re sitting pretty with a cup tea or coffee and one of these delicious treats.
apple crumb bars 3 cups all-purpose flour 1-1/2 cups old-fashioned oats 1-1/2 cups packed brown sugar 3/4 teaspoon baking soda 1-1/4 cups cold butter, divided
5 to 6 cups thinly sliced peeled apples 1 cup sugar 3 tablespoons cornstarch 1 cup cold water 1 teaspoon vanilla extract
Preheat oven to 350 F. In a large bowl, combine flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-inch baking dish. Arrange apples over top; set aside. In a saucepan, combine sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. Bake 35 to 45 minutes or until top is lightly brown. Let cool and cut into bars. Makes 3 to 4 dozen bars.
free form peach pie 4 or 5 ripe peaches, sliced and pitted ¼ cup plain flour 1/3 cup sliced almonds ¼ teaspoon vanilla extract ½ cup sugar 1 refrigerated pie crust 2 tablespoon peach preserves, melted 2 tablespoons unsalted butter 1 tablespoon unsalted butter, melted
Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay crust flat on greased baking sheet and arrange peaches in center. Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted preserves and top with pats of butter. Brush crust with melted butter to help with browning. Bake for 40-45 minutes or until golden. Serve with vanilla ice cream , if desired.
sweet cherry blondies 1-1/3 cups each flour and packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil
2 eggs 1 teaspoon vanilla 1 cup pitted and halved Northwest fresh sweet cherries 1/2 cup chopped pecans
Combine flour, brown sugar, baking powder, salt, oil, eggs, and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick. Spread half of batter in oiled and floured 9-inch baking pan. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. Bake at 325 F 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces. Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.
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Fall 2015
peach hand pies
3 small or 2 medium peaches (6 ounces total) 1 1/2 tablespoons sugar, plus more for sprinkling 1 1/2 teaspoons lemon juice 12 ounces prepared or purchased pie dough (recipe below left), cut into 8 equal pieces and refrigerated 2 tablespoons plus 2 teaspoons apricot jam 1 egg beaten with 1 teaspoon water Vanilla ice cream, to serve (optional) Using a serrated produce peeler (or for soft peaches, use the poaching method described above), peel the peaches. One at a time, set each peeled peach on the counter, stem side up, and aiming just to the right of center, cut off one side of the peach in one piece. Repeat the procedure on the left side, then cut straight down on the other sides of the peach. Cut the peach flesh into 1/2-inch chunks. In a medium bowl toss the peach chunks with 1 1/2 tablespoons of sugar and the lemon juice. Let stand for 20 minutes, stirring every so often. Strain and save the peaches and the juices separately. Working with 1 ball of dough at a time (leaving the rest in the refrigerator), roll out the dough on a lightly floured surface into a circle about 5 inches wide (1/8-inch thick). Spoon 1 teaspoon of the jam on one half of the round, then mound 2 tablespoons of the peach chunks over the jam. Brush the edge of the pastry round with the beaten egg. Fold the other half of the dough round over the fillings to enclose them, pressing the edges together tightly. Fold over the edge to make a 1/4-inch rim, then crimp the edge with a fork. Use a knife to cut a small slit in the center of the top of the pastry, then transfer the hand pie to the refrigerator. Repeat with the remaining ingredients. Once all of the hand pies are formed, refrigerate them for 30 minutes.
pie dough
Make 1 batch pie dough 1 1/2 cups (6.4 ounces) all-purpose flour 1/4 teaspoon table salt 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes 2 to 4 tablespoons ice water
Meanwhile, heat the oven to 375 F. Line a baking sheet with kitchen parchment. Arrange the pies on the prepared baking sheet. Brush the tops of the pies with additional egg, then sprinkle lightly with sugar. Bake on the oven's middle shelf for 20 to 25 minutes, or until golden. Let cool on a rack for 10 minutes before serving. Top each hand pie with a scoop of ice cream (if using) and a drizzle of the reserved peach juices. Makes 8.
In a large bowl, stir together the flour and the salt. Add the butter and, working quickly, use your fingertips or a pastry blender to mix the dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons of ice water evenly over the mixture and use a fork to gently stir until incorporated. Gently squeeze a small handful of the dough. It should hold together without crumbling apart. If it doesn't, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. Be careful: If you overwork the mixture or add too much water the pastry will be tough. Turn the dough out onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into a disk. Wrap each disk in plastic, then chill until firm, at least 1 hour.
Fall 2015
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Calendar SEPT. 7
Cedar Falls Municipal Band Labor Day Encore Concert
Overman Park, Cedar Falls 7 p.m.
SEPT. 12
Artapalooza
Parkade, Cedar Falls 9 a.m. to 4 p.m..
SEPT. 25
SEPT. 13
Fall Harvest Festival
Cedar Valley Arboretum and Botanic Gardens, Waterloo 11 a.m. to 4 p.m.
OCT. 3
Ninth Annual Pink Ribbon Run
Cedar Falls Public Library 8 a.m.
That’s Amore! 34th annual Scholarship Benefit Concert Gallagher-Bluedorn Performing Arts Center, Cedar Falls 7:30 p.m.
Kathy Flack, ASID Registered Interior Designer, PLC 319-239-5080 fidakathy@aol.com
Make an appointment and find out how your project can benefit from a consultation or coordination of products and services
National HALO/ASID and multiple ASID Nebraska / Iowa Design Awards. Creative Space Planning | Design Concepts | Interior Architectural Details Window Treatments Bed Coverings Upholstered Furniture | Furniture Styles For Any Room | Floor Coverings | Lighting | Wall Coverings NEW BUSINESS LOCATION phone number 319-239-5080
OCT. 3
World’s Largest Garage Sale
Estel Hall, National Cattle Congress grounds 7 a.m. to 3 p.m.
Stay connected with everything that’s uniquely local.
FULL ACCESS Stay connected with everything that’s uniquely local.
OCT. 17
Spoken 4 Harvest Fest
Riverview Conference Center, Cedar Falls 7 to 9 p.m.
NOV. 27
Holiday Hoopla Kickoff Downtown Cedar Falls 6 to 8 p.m.
NOV. 6
Under the Harvest Moon Benefit Dinner & Auction
PRINT • MOBILE • ONLINE • TABLET
FULL ACCESS PRINT • MOBILE • ONLINE • TABLET
Rotary Reserve, Cedar Falls 6 p.m.
NOV. 14 and 15
Holiday Arts Festival
Waterloo Center for the Arts 10 a.m. to 4 p.m.
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Fall 2015
Massage Facials Nail Services
after Mastectomy, Lumpectomy & Reconstruction
Med Spa Services Body Treatments Spa Packages Men’s Services at Clark & Associates Prosthetics and Orthotics
Escape, Energize, & Empower Come indulge in the retreat of the spa and reconnect with your inner body and soul.
Call us today at 319.233.2000 to schedule your appointment. 2515 Cyclone Drive, Waterloo, IA
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Fall 2015
Visit our website for a full list of services and monthly specials!
Gift cards available online!
Providing the best possible choices of post breastsurgery products oducts available including custom br breast prostheses from Waterloo Location: 527 Park Lane Ste. 100 Waterloo, IA 50702 319-233-8911 800-435-3803
Mason City Location: 646 S. Monroe Ave. Mason City, IA 50401 641-422-1423 866-463-5867
www.clarkpo.com
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Does your partner sound like this when you sleep?
We can help.
CVSinus.com/SilenceTheSnoring 1753 W. Ridgeway Ave, Ste 111 • Waterloo
Dr. David Congdon, MD, MPH, FACS
319-833-5970