Let's Eat - March 2009 by Moxie Magazine

GREATER KALAMAZOO

March 2009

Essential • Enlightening • Entertaining

Free! Restaurant Trends Meal Planning

Creating Joy in Your Kitchen

Quick & Simple Sides A Pair with a Flair DIY Dinner Rolls Healthy Ideas

Spice Up Your Life

Cool Kitchen Tools & Gadgets

T H E

P U B L I S H E R Greater Kalamazoo

March 2009 Contents LET’S EAT! Spice Up Your Life: Flavor Forecast ................................................................... 8 Cool Kitchen Tools ......................................................................................... 12 Manners Matter Lets Eat! But Do It Graciously................................................ 16 What’s Hot on the Menu? .............................................................................. 23 How to Choose Good Milk Chocolate .............................................................. 9

My family celebrating “the birthdays!” After enjoying an excellent meal at A Food Affair, prepared for us by Chef Dellario, we went to see Last Comic Standing Live Tour at the Miller Auditorium. Starting at left: Myself, my hubby Eric, daughter Erica with her husband Andy, and son Dustin smooching his sweet Patty. Husband, son and daughter all have birthdays that are 8 days apart!

March is probably the most challenging month to get through for Michiganders! Yes, winter is going away, but we wonder when Spring will truly arrive. Yet the first day of spring is always in March! I know, because 38 years ago, being young, naïve, and full of dreams, I was married on the first day of spring, March 20th One of my first dreams was a spring wedding with my bridesmaids dressed in pale spring colors and carrying beautiful spring flowers! Of course, that very morning, I awoke to find an inch of snow covering the ground and very cold temperatures. Coming back from our honeymoon, we couldn’t even go through the romantic Blue Ridge Mountains because of snow. Ah! Young Love! Somehow we muddled through the years, realized some of our dreams and laughed about others, but to this day I often wonder: “Why on earth did I get married in March? There’s nothing alluring about this month!”

So, how about something to take our minds off the weather and bring some comfort into our hectic lives? Let’s Eat! That’s right, let’s spend this ‘left over’ month making lots of leftovers! Most of us are done with the New Year diets; we’ve either lost the weight or given up on losing the weight, and we are ready to eat again. Very soon we will be too busy enjoying the great outdoors to want to stay inside and cook. Let’s focus on our kitchens with new tastes, new recipes, the most up-to-date kitchen tools and the latest trends when dining out. We are all about good taste! Of course, you will also find lots of great articles and ideas on fashion, beauty and healthy living. Our contributing authors have some great ideas and thoughts to share. We hope you enjoy! See you in the spring!

Darlene

Greater Kalamazoo

THE PEOPLE WHO MAKE IT HAPPEN: Publisher Darlene Clifford Contributing Writers Madeline Zackery The Kalamazoo Network Heidi McCrary Julie Wiseman

Advertising Executive Ruth Ann Dibert Sales Manager Layout and Design Jonathan Guinn, Guinn Design Photography Connie Hagman

By Phone: 269-569-1647 •Sales Info: 269-271-1032 By Email: wlskazoo@provide.net By Mail: Kalamazoo Women’s Lifestyle, P.O. Box 228, Portage, MI 49081-2284 website: www.womenslifestylekazoo.com

HOME & GARDEN Kitchen Considerations ................................................................................... 14 BROADEN YOUR HORIZONS Conquer Your Clutter: It’s Four O’Clock Do You Know What’s for Dinner? ................................................................... 22 Reader’s Lounge ............................................................................................. 38

TABLE OF CONTENTS

F R O M

BUSINESS & FINANCE Ad Talk ........................................................................................................... 6 Networking with the Kalamazoo Network ...................................................... 16 Financial Sauvé 101 Taxes: To File or Extend .................................................. 25 Work It! Happier at Work ................................................................................ 30 LOOKING & FEELING GOOD Look Regal in Purple ......................................................................................... 4 YOUR HEALTH Celiac Disease: Gluten Intolerance .................................................................. 10 Preterm Birth .................................................................................................. 28 Healthy Ideas Staying on Track with Healthy Foods............................................................ 34 Wake Up and Smell the Coffee ..................................................................... 34 FACES IN HEALTH CARE Meet Kalamazoo Health Care Providers ................................................... 18 RECIPES GLUTEN-FREE Garden Ratatouille Casserole ........................................................................ 11 FABULOUS FRUITY DINNER RECIPES Roast Pork with Raspberry ............................................................................ 26 Thai Pork and Mango Salad & Mango-Mint Dressing................................... 26 A PEAR WITH FLAIR Warm Peanut Crusted Goat Cheese with Roasted Pears over Mixed Baby Greens ........................................................ 27 LET’S ROLL Lasagna Rolls with Roasted Red Pepper Sauce .............................................. 35 Dinner Rolls, 5 Ways.................................................................................... 35 COMMUNITY NEWS & HAPPENING Pretty Lake........................................................................................................ 6 Calendar ......................................................................................................... 31 Hot Stuff ......................................................................................................... 36

Mission Statement: Our missions is to provide women with information that is essential, enlightening and entertaining, and to provide our advertisers with high quality service and an effective advertising medium. Our content is resourceful and sincere. We strive to maintain a high level of integrity as a positive, inspiring and progressive media presence.

Greater Kalamazoo Edition• March 2009

in Purple

Look

by Sara Cosgrove

urple, especially deep bluish purple, has long been the color associated with royalty. In Imperial Rome, Egypt and Persia, purple dyes were so rare and expensive that only the very wealthy could obtain them. During the Elizabethan era, the color purple was reserved for royalty, and members of the aristocracy often wore clothes made of velvet, silk, taffeta, fur and lace. Now there’s a purple spectrum that’s available to all: aubergine, grape, wine and plum. And it’s only fitting that these regal hues be associated with intricate designs and luxe fabrics like Italian linen, velvet and satin.

Levi’s Velveteen Tote $38 This small velvet tote is perfect for a night out, when all you need are the basics: lipstick, wallet and keys.

Love Quotes Scarf in Regal, $85 This soft, lightweight scarf is 72” long, and is made of 50% Italian linen, 50% viscose. Featured on The Today Show, the scarf has been spotted on celebrity fashionistas like Sienna Miller. Each scarf comes with an inspirational love quote, like “Love is a river. Drink from it,” and 10% of net profits are donated to International Children’s Charities.

Jeffrey Campbell Fringe Heels $97 These fabulous stems have a 3-1/2 inch chunky heel and ribbon detail along the t-strap. Also available in deep red.

Victoria’s Secret Satin Pajamas in pinstripe, XS to XL, $69.50 This luxurious set of satin pajamas has a button down top and a fulllength bottom with an elastic waist. Available in five colors.

Greater Kalamazoo Edition• March 2009

Pretty Lake Vacation Camp stands out from other camps in that it provides its services at no charge to all campers. In addition, each camper who comes to PLVC receives all of the items needed while they are at camp – clothing, personal hygiene items, bedding and linens, transportation to and from camp, food, basic healthcare, and all programs and activities – cost-free. PLVC does everything possible to reduce the barriers that prevent the at-risk youth of Kalamazoo County from being able to attend or afford summer camp

Lets Eat! Many of us struggle with preparing a variety of good-tasting, nutritious, reasonably-priced meals for our families. Can you imagine having to cook meals for more than 700 3rd – 9th grade children this summer? This is the challenge faced by Pretty Lake Vacation Camp (PLVC), a non-profit organization in our community that has provided totally free residential summer camp experiences to the most vulnerable children of our community for the past 93 years. Pretty Lake Vacation Camp has been committed to the health and well-being of nearly 49,000 children since it began in 1916.

At approximately $500 per camper. the cost for providing the meals and all of the items that the 700+ campers need while they are at camp is staggering. PLVC relies on the generosity of individuals and organizations in the community to help support the youth who participate in its program. Do you want to help be a part of this organization that reaches out to the children of our community who just need the opportunity to come to camp? This spring, as you visit garage sales or have one of your own, we encourage you to remember the children whom Pretty Lake Camp serves. Consider making

Advertising to Planet Venus By

is e iW l u J

The Times They Are A-Changin’… A prolific song made popular by Bob Dylan in the 60s that is just as prevalent today. It talks about change for all walks of life. To grow with change and become like the ocean and go with the ebb and flow. This analogy also applies to the art of advertising to women – with advertising in the new millennium taking on a whole different approach. When looking back at the roles our mothers played in the 50’s, advertising was pretty straight forward. A majority of women were stay-at-home moms so businesses had an easy time of advertising to this captive audience. The advertising mediums weren’t as plentiful as today. There was the daily local newspaper, and a select number of national women magazines along with radio and television With the development of mass-produced products, Madison Avenue executives looked toward educating women on how to be better consumers and ultimately, buy more of their product. Little did they realize how lucrative marketing to women would become and how the changing times, advertising mediums and the ever evolving roles of women would make even the advertising world stand on its head. You’ve come a long way baby… And boy, have we! Today, women account for roughly 80% of all consumer buying. Even so, it is becoming more difficult to reach women as they have taken on many roles – stayat-home mother, working mother, single mother, single business professional and the list goes on. Their day is filled to the brim with running here and there – getting kids ready for school and extra-curricular events, going to work, making dinner, going to PTA meetings…Whew!

a tax-deductible donation of sweatpants, gently used twin sheets, towels, arts and crafts supplies, tools, snow blowers, and the like. If you know of people or organizations that that might be able to donate items such as sunscreen, toiletries, new packages of socks and underwear, toothbrushes, combs and brushes, please pass on information about PLVC. Think of having to provide all of these items to over 700 children! Please visit the camp’s website, www.prettylakecamp. org, to review its full wish list and to learn more about its programs, needs and how you can help support them through financial or in-kind donations. You can also learn about renting their beautiful facilities, just 10 minutes from Kalamazoo, for meetings, reunions, scrapbooking or sewing retreats. With a beautiful setting, wonderful food service, and a location that is so convenient, it’s the perfect place where you can get away from it all and just relax. If you have questions, feel free to contact Sue Jones, Development Director at (269) 375-1950 x 119 or Sue@prettylakecamp.org.

But don’t despair! Even though women are not as easy to target today, you can still get a share of this trillion dollar market. Some approaches include:

A D TAL K

In addition to providing healthy meals, Pretty Lake Camp helps teach children about food through its “Kids in the Kitchen” nutrition program. In an effort to address increasing childhood obesity rates and teach basic nutrition principles and cooking skills, PLVC partnered with the Junior League of Kalamazoo to introduce this program to campers this past summer.

Not only does PLVC teach about nutrition, but it also keeps its campers healthy through its “Healthy Camper Initiative”. In 2006, in response to the pertussis (whooping cough) outbreak in Kalamazoo County, PLVC partnered with the Kalamazoo County Health and Community Services Department and the State of Michigan’s Care Improvement Registry to ensure that campers were fully immunized. The initiative grew and programs now include teaching campers about the importance of proper hand-washing, being physically active and taking time to run and play in an unstructured way.

Greater Kalamazoo Edition• March 2009

Look at a day in your customer’s life – Do what you can to learn about their daily routines and adapt your advertising to meet these needs. Is your target stay-at-home moms or professional working women? Do they watch TV or do they utilize the internet more? Are they driving around a lot or staying close to home? What music do they listen to? What is their household income and where are they spending it? Make your advertising “speak” to women Show visible benefits of your product Provide a solution to everyday challenges Provide value – Cost plays a lesser role when you show the value of your product.

Women love visually pleasing ads that they can relate to. While magazines featuring Angelina Jolie or Jennifer Aniston on the cover may fly off the shelf, women want to see people featured in ads that they can relate to, in situations similar to their own. Utilize E-Marketing - According to a recent survey by BSM Media, 71% of moms use the Internet to get product information. And they don’t just rely on banner ads. Moms want to engage in conversation. That is why blogs or vlogs (video blogs) have become all the rage in reaching out to this popular consumer as well as email marketing. You may remember the bestselling relationship book from the 90s -- Men are from Mars, Women are from Venus. The popularity of this book was due to the fact that it finally told us why men & women were different and in order for relationships to work – we each need to understand the other’s personality traits. That is how advertising works. And this is what will make you successful in reaching your segment of the female market. Heidi McCrary & Juli Wiseman are Managing Partners with Ad Shop, etc., an advertising agency bringing big business success to small and medium size businesses. Have a marketing question? Email heidi@ adshopetc.com or call (269) 792-0242. Coming in May… Service…what service? – Whatever happened to good old fashioned service? Ad Shop, etc. looks around and happens to finds it…from auto dealers to shoe stores. Good service isn’t a lost art – you just may have to look a little harder.

Greater Kalamazoo Editionâ&#x20AC;˘ March 2009

Flavor Forecast

Top 10 Flavor Pairings

An appetite for internationally infused tastes, a desire for all-natural foods and a craving for favorite ingredients reimagined with contemporary whimsy are a few of the influences behind tomorrows flavors. The McCormick Flavor Forecast 2009 takes an in-depth look at 10 emerging flavor duos poised to transform America’s menus in the coming year.

courtesy of McCormick

1. Toasted Sesame and Root Beer: An iconic soda is rediscovered for its versatility as a cooking ingredient, paired with the bold nuttiness of toasted sesame seed.

Experts Reveal New Ways to

Spice Up Your Life

or nearly a decade, McCormick has driven cutting-edge flavors through an annual trend forecast by drawing on the expertise of sensory analysts, chefs, trend experts and food technologists. This collective culinary vision helps chart a delicious course for the year ahead. “Our passion for flavor is the inspiration behind the Flavor Forecast,” said Kevan Vetter, Executive Chef at McCormick. “Whether it’s a mix of culturally diverse tastes – like smoked paprika and agave nectar – or a discovery of pure ingredients – like mint and quinoa – this year, we see excitement in the blending of the new and the familiar.”

4. Peppercorn Mélange and Sake: Japan’s notable rice wine finds a new partner in the quintessentially French unison of multicolored peppercorns.

2. Cayenne and Tart Cherry: The flavors of two superfoods – the heat of cayenne and sweet-sour tang of tart cherry – pack a multi-layered punch.

3. Tarragon and Beetroot: This hip pair creates a sensory feast that is anything other than predictable or restrained.

COOKING with Spices and Herbs Discover all of the different uses for your spices. Learn how to intensify their flavors, store herbs for optimal freshness and how to double a recipe without over-seasoning.

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Ground spices release their flavor more quickly than whole spices. Ground spices such as ground thyme or ground cumin can be used in recipes with short cooking times or can be added near the end of cooking for longer-cooking recipes. Whole spices need a longer time to release their flavor. They work well in longer-cooking recipes like soups and stews.

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Robust herbs such as sage, thyme and bay leaves stand up well in long cooking while milder herbs like basil, marjoram and parsley can be added at the last minute for best results.

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Rub leafy herbs in the palm of your hand to release the flavor and aroma.

5. Chinese Five Spice and Artisan-cured Pork: Hand crafted artistry merges with a harmonious Asian blend to create an innovative taste sensation.

Greater Kalamazoo Edition• March 2009

●

To double a recipe, increase spices and herbs by one and one-half, TASTE and then add more if necessary. In most recipes one and one-half times the seasoning will be sufficient to provide desired flavor.

● Spices such as fennel seed, cumin seed, sesame seed and white peppercorns may be toasted to intensify their flavors. Simply add the spice to a dry, non-stick, heated skillet and heat until aromatic.

● Whole spices and seeds may be best ground using a small electric coffee grinder or spice mill. A pepper mill or mortar and pestle may also be used.

6. Dill and Avocado Oil: Mild avocado oil finds an elegant partner in clean, minty dill – reflecting the healthy goodness that comes from pure, natural ingredients.

7. Rosemary and Fruit Preserves: Fresh-picked fruit flavors fuse with aromatic rosemary for a progressive interpretation of sweet and savory.

8. Garam Masala and Pepitas: A beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America.

STORAGE

HANDLING

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Store spices in a tightly capped container and keep them away from heat, moisture and direct sunlight. Replace their lids right after use. Avoid storing spices and herbs over the stove, near a dishwasher or sink, or near a window.

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Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher longer when stored in the refrigerator.

Try not to sprinkle spices and herbs directly from the bottle into a steaming pot. Repeated exposure to heat and moisture will hasten flavor loss and could result in caking. Instead, measure them into a cup, measuring spoon or bowl and then add to your recipe.

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Be sure to use a completely dry measuring spoon when dipping it into a spice or herb.

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Replace bottle lids tightly immediately after use.

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Be sure to use a completely dry measuring spoon when dipping it into a spice or herb.

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Replace bottle lids tightly immediately after use.

THE LIFE OF SPICE

AROMA

Spices, ground ........................2-3 years

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Spices, whole .........................3-4 years

Rub or crush the herb or spice in your hand. If its aroma is weak and flavor is not apparent, then it’s time to replace it.

Seasoning blends ....................1-2 years

COLOR

Herbs .....................................1-3 years

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Extracts ...................................4 years*

Check the color of your spices. Make sure they’re still vibrant. If their color has faded, chances are so has their flavor.

*except pure vanilla which lasts indefinately.

How to Choose Good Milk Chocolate With all the rage about dark chocolate, milk chocolate still accounts for 80 percent of total chocolate sales, according to the market research firm ACNielsen. Those who prefer premium chocolate reach for darker varieties, and have taken up using only cacao percentages to measure what makes a “better” chocolate. The percentages refer to the total amount of cocoa beans in the bar by weight. Traditionally, a higher percentage provides a more intense and less sweet flavor. What they often forget, however, is that it’s not just cacao percentages (a typical recipe for milk chocolate includes 30-35% cocoa material. Dark chocolate requires about 70% cocoa material, according to the National Confectioners Association), but also the overall quality that can make the difference between a good chocolate and a great one. What should you look for in a high-quality milk chocolate? ● An attractive gloss. The surface of chocolate should be tight and even-colored. ● A pleasing aroma. Before even tasting it, rub the piece of chocolate with your thumb to warm and release its aroma. Milk chocolates often give off aromas of milk, cream, caramel or malt. ● The “snap” factor. It’s the first clue to texture. Milk chocolate bars have a gentler snap than dark or semi-sweet chocolate because their milk and butter fat content make them naturally softer. ● Creamy feel in your mouth. Premium chocolate should not be described as “gritty” for “waxy.”

9. Mint and Quinoa: Nutritious, whole-grain quinoa is taken to new heights when paired with the exhilarating, cool taste of mint.

10. Smoked Paprika and Agave Nectar: Smoky sweetness from the purity of nature celebrates a union of Spanish and Mexican ingredients.

● Flavor. It’s the ultimate criterion for quality in chocolate. Every palate is different, but don’t forget that above all, your chocolate must taste delicious!

Greater Kalamazoo Edition• March 2009

CELIAC DISEASE:

ONE MOTHER’S JOURNEY By Jeanne Martine Editor’s Note: The author is using a pen name and the name of her son has been changed due to the intimate details of her story.

was the most wonderful time of

the year—the holidays. Whatever your traditions, I’m willing to bet food and beverages were involved and were also a central part of the festivities. And although most of you are aware of special diets for diabetes, lactose intolerance and various allergies, I suspect few of you are aware of Celiac disease—a genetic intolerance to gluten found in wheat, barley, rye and most oats. Two years ago our greatest challenge came in the form of my son’s celiac disease. Not just holiday menus would change but our everyday diet. Perhaps diet isn’t the correct word to use, but I have yet to find a better one. To most people, a diet is about body weight. Little is heard about people whose lives depend on maintaining their “medical diet.”

Oddly enough, our diet story starts with potty training. I began to introduce my son James to potty training shortly after he turned three. He had been waking up dry in the mornings—according to the experts this was a sure sign that he was ready to begin. He, however, hadn’t read the books and resisted. So we backed off and tried again in a few months, just as we were supposed to do. Over the next two years we tried every bit of advice we could get our hands on. We let him sit on his child-sized potty in front of the TV in the living room. We read books about going potty in the toilet to him, we made charts, gave candy, stickers and toys. We even threw parties when he had small successes (he could urinate in the potty). We put him in control, then we took control—and we were never completely successful—he remained unable to control his bowel functions. After he graduated from four-year-old preschool, the teacher pulled me aside. She said that he was academically, socially and emotionally ready for kindergarten but that the school would not allow him to attend unless he was completely potty trained. In a panic, I turned to my pediatrician. She could find no reason for his encopresis (medical terminology for uncontrolled bowel movements). She sent us to a pediatric gastroenterologist and a psychiatrist. This reminded me of my own chronic head pain (migraines) as a teenager. An endless trek from doctor to doctor to psychiatrist to counselor in search of answers. It was reassuring to hear that we seemed to be doing everything right, but frustrating that we weren’t getting anywhere. We tried doctors in Ludington, Traverse City, Grand Rapids and Ann Arbor. I watched my baby poked, prodded, X-rayed, sedated and strapped to a table that disappeared into an MRI machine. He was forced to drink laxatives and I had to give him daily enemas (a trauma for all involved as he cried and cried). His frustration and embarrassment grew. My husband and I tried to hide our feelings of frustration. James was a sweet boy and eager to please, but he just couldn’t seem to accomplish this basic function. Then I got pregnant with my second son Michael. We were told to expect James to regress when his “competition for my attention” arrived. We were also moving to a larger home to make room for our growing family. This turned out to be a blessing rather than the detriment we feared. When I went to enroll James in the new school district, I found them not only willing to accept him in kindergarten, but determined to assist in any way that they could. They reassured me that children develop at their own rate and late potty training was not all that uncommon. Nevertheless, I continued my quest to discover what was really going on with James. Anyone who is a mother can relate to the total frustration of believing everyone was missing

Greater Kalamazoo Edition• March 2009

something in their diagnosis of James. I returned to the gastroenterologist in Grand Rapids and in tears told her that I “knew deep down in my mother’s heart, that my son had a physical problem.” I remember her saying to me, “I don’t really think he does, but just to make you feel better, I’ll run a few more tests.” After another poke in the arm, the blood test came back positive for Celiac disease. An intestinal biopsy confirmed it. I soon learned that Celiac disease is an intolerance to gluten. In a normal digestive system, food is digested in the stomach, then the broken down molecules travel through the intestinal tract where small, hairlike things called villa catch the “good stuff” like nutrients to be absorbed into the blood stream. The “bad stuff” or waste products continue on through to be eliminated. In a Celiac’s digestive tract, gluten molecules destroy the villa and everything passes through. Celiac patients often have malnourishment or lack key nutrients for development. Their symptoms include extreme constipation or diarrhea, lack of attention span, fatigue, gastrointestinal distress, gas and headaches. There is also a type of Celiac disease called dermatitis herpaformis, where gluten ingestion causes blister-like sores, usually on the face. It is not as uncommon as you might think but it is often misdiagnosed. In fact, a recent study shows that one in every 133 Americans is celiac or gluten intolerant, but 75% go undiagnosed. Celiac disease is genetic (I discovered that I too have Celiac disease as well as my second son Michael), but can present at any stage in life. It can sometimes be triggered by a trauma, such as pregnancy, disease

or an accident. Recent research shows that gluten can also affect learning and has been known to have adverse reactions in the brain of autistics. The good news with Celiac disease is that avoidance of gluten will not only prevent further damage, but also allow the body to heal from previous exposure. There are no operations, medications or other medical procedures necessary except periodic blood tests to monitor for gluten contamination. The bad news is even one molecule of gluten can cause a lesion in the intestinal tract. Untreated Celiac disease often leads to more severe health problems including leukemia, cancer, ulcers and Crohn’s disease. Avoiding gluten is more than a diet—it is a way of life. Wheat is an inexpensive filler used in so many items that you might not expect. Candy canes and nuts are rolled in wheat flour to avoid stickiness. Envelopes are sealed with a wheat-based glue. Shampoos, lotions, toothpaste, vitamins and other health and beauty items contain it. These get on the hands and are then transferred to the mouth. Play-Doh, modeling clay, craft and school supplies can be a problem, especially for children. Being gluten free requires special orders from health food stores and reading every label. Cross-contamination is the biggest problem for a Celiac. A knife used to cut or spread condiments on wheat bread can contaminate an entire jar of peanut butter, jelly, etc. All counters and spaces

“I told the (gastroenterologist) in tears that I knew deep down in my mother’s heart that my son had a physical problem.” used be carefully d tto prepare ffood d mustt b f ll cleaned l d tto avoid crumbs getting on other food. At restaurants frying in the same oil as a breaded product or on the same grill causes cross-contamination. Since James’ diagnosis, I started a support group in our area. I learned to read labels, bought new pots and pans, and tripled our food bill by making the whole family gluten free (my husband is not a celiac). I contacted local restaurants and found safe places to eat. We learned to bake with alternative flours and began teaching James to check everything that went in his mouth. We had many flops but have found products our entire family

can enjoy. Even his second grade class approved of my gluten free cupcakes on James’ birthday. Unlike many of the horror stories that I have heard, we were blessed with family, friends and a community that were understanding and supportive. Each year I go to James’ class and explain Celiac disease and food allergies. I send letters to parents of his classmates and team members. Parents are happy to bring a snack that my son can share once they have a list of what those snacks are. When people hear what we can’t eat, they are often horrified. “I couldn’t live like that!” I miss the convenience more than the gluten. There are hectic days when I just want to order a pizza for dinner. We face challenges day by day, but like any mother, my family’s health comes first. I try to remember that things are always getting easier, more products are coming out and more restaurants cater to special needs (I just discovered Goody’s in Manistee has the yummiest gluten free strawberry banana muffins). James attended the first year of gluten free camp at YMCA Camp Manitoulin in Middleville, MI this summer—just like a normal kid. He is healthy, happy and out of diapers. That’s worth more than any food. For more information, contact the Celiac Support Group of Greater Kalamazoo@ www.csaceliacs.org; Annette @269-492-5278 or Michelle @ 269-342-1533

Garden Ratatouille Casserole GLUTEN FREE/EGG/FREE/LOW-CARB - MAKES 6 MAIN-DISH SERVINGS Enjoy this delicious baked variation of the famous Provincial stewed dish with a tossed green salad for a satisfying meal. If you are short on time, skip salting the eggplant, as the other flavors will typically mask any bitterness. 1 Eggplant (1-1 ¼ pounds) - peeled and cut into 1” cubes, sprinkled with salt, and set in a colander to drain for 30 minutes (salting is optional) 2 Tablespoons extra-virgin olive oil 1 Medium Onion – chopped 1 Medium green bell pepper – thinly sliced 1 Medium red bell pepper-thinly sliced 3 – 4 Large cloves – finely chopped 2 Medium zucchini – sliced into thin rounds 1 Cup gluten-free prepared pasta sauce, preferable the tomato-basil variety ¼ Cup pitted kalamata olives, chopped (optional) 3 Tablespoons finely chopped basil Salt and freshly ground black pepper, to taste 6 Oz. sliced provolone cheese ¼ Cup gluten-free freshly grated Parmesan cheese

Preheat the oven to 400 degrees. Lightly grease a 12” X 8” baking dish and set aside. If salted, rinse the eggplant under cold running water. Dry between paper towels and set aside. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring until softened, about 3 minutes. Add the bell peppers and garlic, cook, stirring often, for 2-3 minutes. Add the eggplant and cook, stirring often, for 2 -3 minutes. Add the zucchini and cook, stirring often, until the zucchini is just tender, 4-5 minutes. Add ¼ cup of the pasta sauce, olives, basil, salt and black pepper; cook, stirring for 2 minutes. Transfer to prepared baking dish and top with the provolone cheese. Top with remaining sauce and cover with foil (if sauce will touch foil cover with a sheet of waxed paper first). Bake for 30 minutes, Uncover, sprinkle with the Parmesan cheese and bake, uncovered until the cheese is melted and mixture is bubby, 5 – 8 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Greater Kalamazoo Edition• March 2009

Artisan Series® KitchenAid Stand Mixer in Pear

Easy Tongs Inventor Peggy Mineau began hooking rugs in July 2001, but within a couple of months started to experience such severe nerve pain she was unable to continue. Suffering from multiple sclerosis, Mineau found she could only hook for a short time without nerve pain in her finger and thumb. Persistent in her desire to continue with her craft, Mineau hand sculptured the perfect hook she thought would alleviate her pain. From the sculpture, Mineau’s husband carved a wooden prototype design of the hook. Because of the unique curved grip, the Meno Trigger Grip™ gave her numerous options on how to hold the hook and on what part to put pressure.

Meno Trigger Grip™ kitchen tongs available in red, orange and black. Suggested retail price for the 9-inch tongs is approximately $11.99 and the 12-inch tongs approximately $14.99.

After her friends’ encouragement, Mineau approached The Hannon Group with her idea to make kitchen tools using her patented design. The result is a line of Meno Trigger Grip™ Tongs for everyday use, especially by people with hand pain or hand challenges. The tongs’ unique and proven curvature allows the use of several fingers to help provide the user with a secure grip that reduces fatigue and pain.

TODCO, a member of The Hannon Group, offers an extensive line of Meno Trigger Grip kitchen tools, including a pizza cutter, ice cream scoop and paring knife using the patented design. Heavyweight for easy gripping, the Meno-brand of metal tongs has a patented handle design that makes them easy to use and grip. Made of stainless steel for durability, the tong’s high-grade silicone tips keep them from scratching nonstick cookware. The silicone tips are easy to clean and are heat resistant up to 500°F. A lock at the end of the tongs keeps them closed for storing. To open for use, simply push the lock down.

A Kitchen Classic Almost 90 years after introducing its iconic stand mixer, KitchenAid now offers virtually everything for the well-equipped kitchen, from small and major appliances to cookware, gadgets and, yes, even the kitchen sink. But the essential stand mixer continues to be KitchenAid’s “bread and butter.” Though classic white has held its position as the number one choice of Stand Mixer gift purchases, did you know that this stylish kitchen workhorse comes in over 40 colors and finishes, from blue willow to tangerine? “The modern kitchen has evolved into one of the main gathering places in the home, so today’s cooks are creating spaces that go beyond function to make personal design statements,” notes Debbie O’Connor, senior manager of brand experience for KitchenAid. “Nothing enlivens a kitchen like a splash of color, and KitchenAid offers a broad palette of colorful, high performance appliances to choose from.” Pear (pictured) and the Martha Stewart Blue Collection are the latest colors to be offered by KitchenAid. Products available in Pear include the Artisan® Series Stand Mixer and five-speed blender. The Martha Stewart Blue Collection, currently available exclusively at Macy’s, includes the Artisan® Series Stand Mixer, a five-speed blender and a seven-speed hand mixer.

High-Tech Kitchen Help iPhone and iPod touch users can now experience a revolutionary way to plan and prepare delicious meals with the new iFood Assistant downloadable application, powered by Kraft Foods. The recently launched iFood Assistant helps consumers find the perfect recipe or food idea for any occasion, create quick and easy shopping lists and find the nearest grocery store – all at the tap of a finger.

Greater Kalamazoo Edition• March 2009

iFood Assistant is a great tool to help streamline shopping and prepare delicious and satisfying food at home. With it, browse more than 7,000 recipes by categories, preparation time and healthy living, all developed and tested by the experts in the Kraft Kitchens. Recipes feature easy step-by-step directions, photos and simple shortcuts. Users can also review comments on recipes and share with others. Check out the “Dinner Tonight” and “Recipe of the Day” features for the daily dish on great ideas for breakfast, lunch or anytime snacks. Also, follow along with easy, step-by-step cooking video demos that actually show how to prepare recipes and provide suggestions for shortcuts.

Downloading the iFood Assistant application is simple and easy: Click on the link for the Apple App Store on http:// www.itunes.com, then search for “iFood Assistant,” located in the lifestyle section. iFood Assistant is now available for purchase for $0.99 on the iPhone or iPod Touch. For more information and guided tour videos, please visit http:// www.kraftfoods.com/kf/iFood.aspx It also includes a place to save favorite recipes in a personalized “Recipe Box” and add the ingredients with the “Shopping List” feature for easy meal preparation. Custom ingredients can even be added to the list, so it can be used for all “food to-do’s.” Use the “Store Locator” to find the nearest grocery store and let iFood help you organize your list by grocer’s aisle.

Kids in the Kitchen

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There’s no doubt that children love to play with tea sets and make-believe kitchens. Now, thanks to Seaside Chef Toys (http://www.seasidecheftoys. com/), innovator of the new Seaside Chef Beverage Set, boys and girls everywhere can immerse themselves in imaginary play, while learning something along the way. Created by Made By A Mom Like You, the parent company of Seaside Chef Toys, the Seaside Chef Beverage Set is just the beginning of a whole product collection developed to exercise the brain both educationally and socially. The beverage set features realistic depictions of colorful sea animals. Pieces include a whale teapot and serving spoon, dolphin creamer, puffer fish sugar bowl with spoon, seahorse mugs, lobster teaspoons and a wave tray. Most characters come with bases containing tiny faux sea creatures. By filling the bases with water, they transform into miniature aquariums. Although the Seaside Chef Beverage Set will inspire hours of kitchen play at home, it’s ideal for the pool, sandbox, bathtub and beach. For easy transporting, the chef set tote comes with a water-and-sand-friendly mesh bag. “The idea behind the Seaside Chef Beverage Set came to me as I was watching my own daughter play tea party on the beach,” says Jade Cohen, a former teacher, corporateAmerica veteran, and now president of Made By A Mom Like You. “All the chef-set pieces enable children of both genders to pretend cook, but also teach them volume and length in standard and metric units. It’s a wonderful way to engage entire families, and help children practice mathematical, scientific and social skills.” Of note, Seaside Chef Toys are collectable and carry a Certificate of Authenticity. Each piece, which is personally signed and dated by Cohen, will be available for mass distribution in Summer 2009. Products in development include several additional play chef sets, an adult and children’s clothing line, kitchen and bath accessories, plush animals, paper products, school supplies, an animated cartoon and more.

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Greater Kalamazoo Edition• March 2009

Kitchen Considerations

By Julie Hogan

our kitchen is the hardest-working room in your home. It takes a beating morning, noon and night, not only as a place to share meals with your busy family, but also as the family conference room, party headquarters and coffee shop for all who enter. It’s the household equivalent of a miracle worker, and just like any of us mortal miracle workers, the kitchen sometimes needs a makeover.

Makeover is a loose term: It could mean hard-core plastic surgery or simply a day at the spa. In design terms, it means tearing the kitchen out, down to the studs, and starting from scratch. Or it may be as minor as repainting and replacing hardware. Either way, there are amazing possibilities ahead for your kitchen. If your kitchen has seen better days, such as those from the late ‘70s, then your kitchen is probably in need of a remodel – the works. It’s time to call in the expert, a professional kitchen designer. And just like an investor would seek the advice of a professional financial planner, it makes sense to invest the time and money to work with a kitchen design professional. The typical design fee can range from $2,500 to $4,000 and provides full rights to utilize the plan whether or not you choose to use the designer. Many designers will reimburse the fee to the consumer if the relationship continues through the construction process. Some designers keep the fee completely separate from labor and materials. Because the kitchen is the room in your home that impacts its resale value the most, this is definitely a room you do not want to short change. Kitchen designers have expertise in engineering, architecture and three-dimensional conceptualization. They can pare down an overwhelming array of product choices and provide you with a comprehensive selection tailored to your individual taste and budget. Finding the right kitchen design professional for your home involves some investigating on your part. A perfect place to begin your search might be right next door. Word-of-mouth is one of the oldest and most surefire ways to search for professionals. Check out your neighbor’s new kitchen, find out who they used and ask questions. Did the work turn out like they had planned? Did

the contractor finish on time? What went wrong? What went right? These are the things that only a friend will share and exactly the information you want to know when selecting a design professional. Make sure the professional you select is licensed, insured and registered with the Better Business Bureau. You can also check with the National Kitchen and Bath Association, the National Association of Home Builders and the National Association of Remodeling Professionals for kitchen design professionals in your area. As you consider your kitchen makeover, remember that “green” is in. Sustainable bamboo flooring and cabinetry, antibacterial copper, and energy-efficient appliances contribute to eco-friendly designs and look attractive. Comfy and inviting are key words in kitchen design. Open floor plans have transformed the once utilitarian kitchen into the home’s hub and are a design statement. Today’s kitchens showcase cherry and maple cabinets as well as quartzite countertops and custom-paneled appliances. Although stainless steel is still the most popular choice for appliance finishes, many consumers are choosing to panel their appliances, making them blend into the cabinetry. So your kitchen is not all that old? Maybe it’s just a little tired and could use a fresh coat of paint. This is definitely the most cost-effective makeover tool available. Go bold to complement the popular use of stainless steel and black appliances: copper, henna and gold tones are showing up more and more. Greater use of color in cabinets as well as two-toned cabinetry and molding add a definite furniture-like accent to the kitchen environment. Color has a clear psychological effect on people, so choose colors that influence the natural interactions of people in a positive way. For instance, the color orange tends to stimulate hunger and is a great color used strategically in the kitchen. So is red, when used sparingly. Red dinnerware and accents add a nice touch, while earth tones in the kitchen create a sense of closeness and warmth. When combined with reds and oranges, you elicit an exciting color environment in the kitchen.

Greater Kalamazoo Edition• March 2009

Add some drama and sophistication to your sink with Moen Incorporated’s Medora kitchen pullout faucet. With a sleek, high-arc silhouette and soft modern styling, the single-handle design offers the perfect blend of form and function.

When finishing your kitchen makeover, don’t forget the jewelry. Cabinet hardware – simple pieces of metal – adorn and distinguish your kitchen like nothing else. It’s these little details that create a signature look for your room. Choices range from classic and understated, like a simple strand of pearls, to the trendy and brushed metal of a big chunky bangle bracelet. What hardware you choose for your kitchen says as much about your personality as does the jewelry you choose to wear with your favorite outfit. Check with your local hardware store or Web sites like www.Knobs&Hardware.com, which offers free shipping and price comparison shopping on various kitchen and bathroom hardware. Consider your cabinetry style, color and the overall look you want to convey in your kitchen when choosing hardware. Lighting is another area where you can really express your personality in the kitchen. It isn’t uncommon in design to use lighting for fun rather than function. Be earth-friendly and repurpose old fixtures with new colors and finishes, mix and match styles throughout the room and don’t be afraid to make bold statements. www. LightingUniverse.com is a terrific Web site with a vast array of choices from simple can lights to unique, one-ofa kind fixtures. Consider the local thrift shop for interesting lights to re-paint or repurpose. And now that the kitchen has had its makeover, it’s your turn to be pampered. Brew a hot beverage, light a candle and enjoy your new favorite room.

An interior designer and artist, Julie Hogan has more than 20 years experience in retail and residential design. Her artistic spirit and open mind provide her clients with creative perspectives and fresh ideas for their projects. To contact Julie with a design question or to check out what she is currently working on, visit her Web site, www.JHDesignStudio625.com.

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Greater Kalamazoo Edition• March 2009

Lets Eat! But do it graciously. The Kalamazoo Network has a large membership of women who either own their own business or are professional in many fields. Every year the Kalamazoo Network promotes two Kalamazoo area women with two very different awards. One is the Glass Ceiling Award and the other is through the Woman’s Education Coalition. This month we will take a quick glace at both of these programs.If you have a question(s) you’d like answered please email us at: wlskazoo@provide.net RE: Kalamazoo Network Question.

by Madeline Zackery

Glass Ceiling Award The Glass Ceiling is awarded to a woman in our community who has broken through the traditional barriers to obtain success. The recipient is traditionally the first, or one of a very few women among many men, at her level or in her field. The award is in recognition of their efforts to break through gender barriers on the path to success. Each winner is recognized with a banquet and beautiful custom-made glass award. Here is a look at the last 10-year’s winners:

2008 ........... Lori Moore .................. WKZO News/Talk Radio, 2007 ........... Debbie Stephenson ..... Pro Co Sound 2006 ........... Helen L. Bogatschow .. AMCO franchise. 2005 ........... Dr. Janice Brown ........ Superintendent of Kalamazoo Public Schools 2004 ........... Judy K. Jolliffe .............. Arts Council Director 2003 ........... Marcia Koestner .......... Vice President of Checker Motors Corporation 2002 ............ Caroline Ham .............. First woman mayor of Kalamazoo Betty Lee Ongley .......... First woman mayor of Portage 2001 ............ Rebecca Pierce.............. First women editor of the Kalamazoo Gazette 2000 ............ Ellie Callander ............. Founder & president of commercial real estate firm 1999 Kathleen Beauregard ........... Athletic Director of WMU

Women’s Education Coalition “With each step down the path toward stability, I can see the success reflected in the smiles on my children’s faces.” -Susan, a recipient of a WEC Grant WEC is a cooperative venture of The Kalamazoo Network, Alpha Kappa Alpha Sorority, Delta Sigma Theta Sorority and The YWCA of Kalamazoo. The Coalition continues to keep alive its vision of changing lives, one family at a time, through education. Since established in 1995, the fund has granted approximately $563,000 for educational purposes and approximately $59,600 in emergency grants. In 2006, 11 first time recipients received $19,500. Because of our commitment of changing lives through education, $40,500 in renewal grants were awarded to 21 recipients. The need for emergency funds continues to exist. During the 2006-07 award year, $6,500 was provided for awardees to assist with unexpected expenses that otherwise might have forced their withdrawal from school. The state of this economy continues to perpetuate the need for financial assistance for the nontraditional female student. In 2006, 45 women applied with financial need of $345,244. Unfortunately, the demand always surpasses the available resources. The new recipients were from Kalamazoo and Van Buren counties. The renewals are from the following counties: 11 Kalamazoo, 1 Calhoun, 3 Allegan, 3 St Joe, three Van Buren. The diversity of this group of women speaks volumes. 12-African American, 16-Caucasian, 1-Asian, 2-Hispanic, 1-Native American. How can you give to the WEC? The Kalamazoo Community Foundation manages the Women’s Education Coalition Fund. Information about giving to the fund may be obtained @ www.kalfound.org If you would like to learn more about how you may get involved, please call 269-343-7865 or go to www.kalamazoonetwork.org. Their next meeting is March 10 5:15 at the Fetzer Center, WMU

Sandy Derby owns her own financial agency: Derby Financial. She is currently serving as President of the Kalamazoo Network.

Greater Kalamazoo Edition• March 2009

Kalamazoo offers us so many fine choices in restaurants, is there any wonder that we love to eat? Whether you choose an elegant restaurant or fast food dining, “Manners” are always a “Must.” I’m sure we are all using the table manners we’ve previously discussed, right? This time let’s talk about social graces in public places. Weddings are a great place to get started. It is that time of year, when wedding invitations arrive in the mail to announce someone’s glorious day. As you know, an R.S.V.P. is expected. Please don’t procrastinate returning your R.S.V.P. card. The family needs to know, as soon as possible, who will be attending. If you respond right away, they will know they can expect you. If you cannot attend, it allows them time to invite another guest if they choose. When you are attending the reception, remember only those that responded are expected. This is not the time to bring along another guest or family member that is not on their list. Have you priced the cost per plate for receptions lately? Many reception halls charge a minimum of $75.00 per guest. If at the last minute, something comes up and you cannot attend, please make sure you let them know. I’ll never forget going to a very classy reception in Detroit, where there was a threecourse meal served at a very elegant hotel. They had hors d’oeuvres, soup and salad, dinner entrée and pie as well as cake. I know that reception cost a significant amount of money. I felt so bad for the Bride and Groom, when I saw at least eight of the tables empty, knowing they had to pay for each person that did not come.

Now let’s talk about those “all you can eat” places. I am always amazed at how much some people try to eat. Too many people pile their plates as full as they can get them. It is almost an art, just seeing how creatively they managed to get the food stacked so high. It’s bad enough that they’ve hoarded all that food on their plates, yet some of them barely make a dent in it before going up for more, wasting what they took on their previous trip. The proper thing to do is to take a small amount of food at a time. This is a great opportunity to experiment with foods you’ve never tasted before. Some you will like and others you may not. Choose smaller amounts of foods you are not familiar with, just enough to taste it. If you like it, go back for more! There is nothing wrong with going through the buffet line more than once. As Americans, we all know that we eat too much! This particular setting makes us tempted to over indulge again. Please use restraint. Parents, this is a wonderful opportunity to teach your children about dining out and using good manners. Please let your children know that they should not waste food. Also, when going through the buffet line, help them use the utensils provided for selecting their food. Please don’t let them pick up food, such as rolls, with their hands. Most of all, remember this is a dining experience. Relax, enjoy and savor the moment with your friends and family. Using good manners helps to insure that everyone will have a wonderful time together. Let’s Eat! And let’s do it graciously!

Madeline L. Zackery has been teaching Etiquette and Modeling for over 41 years. She has provided programs for: Kalamazoo Public Library, 4-H, Big Sisters, Girl Scouts, KVCC, WMU, and more. She writes a column for Community Voices & contributes to the Kalamazoo Gazette. Madeline has written several children’s books on etiquette, her latest arriving this fall. Madeline is the owner of Madeline’s Modeling & Talent Agency.

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Greater Kalamazoo Editionâ&#x20AC;˘ March 2009

It’s Four O’Clock.

Do You Know What’s for Dinner? It’s 4 o’clock and you have no idea what to cook for supper! What to do? Groan? Order pizza? Hit the deli counter? How can you avoid this daily trap? What if you could set up a simple two-week meal plan and stick with it?

By Alexandra Fix

Search and Rescue To get your mealtime under control, block out an hour of time for a food planning session. Start off by listing meals currently enjoyed by all (or at least almost all) of your family members. List your easiest, most surefire meals. Remember that these are not always even written on a recipe card. Sometimes these are simply your favorite quick pasta and sauce, hamburger on a bun or chicken salad. To recall those favorites that are actually in writing, flip through your recipe box and pull those cards or flag the cookbook page. Sometimes we get into a slump and simply forget that we actually already have some favorite easy meals.

Chart Your Course Chart on paper or spreadsheet two full weeks of meals to serve. List a main dish under each day and choose sides and/or salads as accompaniments. Write down all of the ingredients needed. In her book “The Food Nanny Rescues Dinner” (Palmer/Pletsch, 2008), Liz Edmunds offers a terrific idea for creating a plan for meals based around a “theme” for each week night. Her theme schedule goes something like this: • Monday: Comfort Food • Tuesday: Italian Night • Wednesday: Fish & Meatless • Thursday: Mexican Night • Friday: Pizza Night • Saturday: Grill Night • Sunday: Family Traditions These themes become recipe idea triggers for that day each week. As Edmunds further explains about using her themes and cookbook, “I must emphasize that theme night does not mean having a party every night at dinner. The night’s theme is merely the starting point for deciding what to have for dinner. Just turn to that chapter and choose a recipe. I rarely carried the theme any further than that. No special centerpiece. No theme music. No party hats.” Of course, The Food Nanny Rescues Dinner includes an inviting array of recipes to match each theme and make this plan even easier. Considering Edmunds’ concept, under which categories do your chosen favorites fall? Do you see themes of your own? For instance, my personal theme choices would definitely include venison or game each week and a simple soup night. These are categories that require very little thought on my part and always elicit satisfaction. Try plugging your personal choices into Edmunds’ suggested themes or create your own themes. The beauty of her system is that on Fridays, for instance, you just decide what to put on your pizza. On Mondays, for comfort food, you simply consider something as simple as your favorite meatloaf or chicken pot pie.

Try Something New

Divide and Conquer Arrange a list of categories in the order of the path you usually take through your favorite grocery store. Leave a space below each heading for produce, dairy products, canned goods, meats, baking items, etc. Make copies of this blank form and list items needed as you plot out each two-week menu. My kids used to love following down the list and crossing it off as we shopped. Once you have chosen 14 main dishes and their sides, look at the ingredient lists and see what you have on hand already. Now make your grocery list for the entire two weeks. You will need to return only for some perishables.

Keep it Simple To make things easier, early in the day or the evening before, chop the onions, peel the carrots, peel and cover the potatoes with cold water, shred the cheese, cube the meat. Whatever you can do ahead, do. Enlist the family. Enjoy some time together, with a child or spouse as your sous chef, while you accomplish this task. When mealtime approaches, assembly will be a breeze with all the prep work out of the way. In fact, with the recipe planned and posted ahead, someone else might get the meal underway. Who knows?

Greater Kalamazoo Edition• March 2009

If one of your family frustrations has been that you’re stuck on only the tried-and-true and people are hesitant to taste new things, maybe you can adapt one of Edmunds’ theme nights to “Something New.” Try that recipe that looks so good but includes something unfamiliar. Encourage each family member to at least give it a small tasting. Place peanut butter and jelly sandwich fixings on the table in case someone finds the new food less than satisfying.

Make it Your Own Give your plan the inaugural two weeks. If a meal works well, make a copy of the recipes for the main dish and the sides. Include the grocery list of ingredients. Jot down even the very easy meals that succeed on an index card. Often this is just a list of ingredients with instructions unnecessary. It’s important to write these down because they are so easy that they are often overlooked. Slip all of these ideas into plastic sleeves in a decorative ring binder now called your “Personal Meal Planner.” When you’re ready to select the next two weeks, use this binder as a mouthwatering starting point and add new meals as they are discovered and enjoyed.

Enlist Online Support Check with your favorite grocer’s Web site to see if they offer online meal planning. Some grocer’s offer this service, which includes a meal planner with recommended recipes and a list builder, often tying in with current specials and sales.

What’s Hot on the Menu? Emerging Trends Coming to a Restaurant Near You

new National Restaurant Association survey of more than 1,600 professional chefs - members of the American Culinary Federation (ACF) - reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus this year. Local produce, bite-size desserts, organics, healthful kids’ meals, and new cuts of meat top the list of nearly 210 culinary items in the third annual “What’s Hot” chef survey. Rounding out the top 10 trends are kids’ vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood. “Creativity has always been a hallmark of professional chefs. Today’s marketplace offers more options than ever before,” said Dawn Sweeney, president and CEO of the Association. “As the wider trend of health continues to grow, the trend of choosing certain foods to follow one’s personal philosophy has also gained momentum in the culinary world. As interest in food and the culinary arts grows in the United States, consumers are becoming more knowledgeable about the food they eat, and chefs are putting their enormous talents to work to fulfill the demand for dishes that follow these trends.” Among the top 20 items, nutritionally balanced children’s dishes and side items, produce and fruit items, smaller dishes, fish and gluten-free/allergy-conscious meals illustrate that restaurant menus will continue to expand options for healthconscious diners. Other emerging trends related to the emerging trend of philosophy-driven food choices include local sourcing, organics, artisanal items, sustainable seafood and free-range pork/poultry. Locally grown produce - rated the number-one trend on restaurant menus in 2009 - has grown tre-

mendously in popularity for a variety of reasons. The idea of farm-fresh fruit and vegetables and minimal transportation are appealing to many, and sourcing locally is also tied to supporting local communities and businesses. Food and beverage items produced by small, artisan businesses also hold appeal, as do animal welfare and environmental concerns. New/fabricated cuts of meat (such as Denver steak and pork flat iron steak) are a growing trend. Several factors drive this trend, including culinary creativity, cost-consciousness and interest in lean protein. These new cuts are developed to gain maximum flavor from the meat, incorporating under-used parts of the animal into innovative dishes, and customizing cuts to trim fat content. Various types of alcohol will also heat up restaurant menus next year, both as a cooking ingredient and on the drink menu. Micro-distilled liquor, culinary cocktails (created to complement specific foods and dishes, savory drinks, etc.) and organic wine top the list of trendy alcohol. Among non-alcohol beverages, specialty iced tea, organic coffee and flavored/enhanced water will be the top trends. The hottest trends in culinary themes include nutrition/health, gluten-free/ allergy-conscious, food-alcohol pairings, umami (known as “the fifth taste”), and the slow food movement. In the preparation techniques category, braising tops the list, followed by smoking and sous vide. Chefs rated mixologists and signature cocktails as the hottest alcoholic beverage trend. The top trend in restaurant kitchens this year will be environmentally friendly equipment and practices, and the best way to save money in the kitchen is through sustainable practices, according to the surveyed chefs. WL

Locally grown produce - rated the number-one trend on restaurant menus in 2009 - has grown tremendously in popularity for a variety of reasons. The idea of farm-fresh fruit and vegetables and minimal transportation are appealing to many, and sourcing locally is also tied to supporting local communities and businesses.

Greater Kalamazoo Edition• March 2009

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Taxes: To File or Extend In addition, you must file a tax return if you had net earnings from self–employment of $400 or more. Net earnings from self– employment is your total self–employment income less the expenses paid in operating your trade or business, multiplied by 92.35%. If you are unmarried and are claimed as a dependent on someone else’s return—most students fall within this category—you must file a tax return for 2007 if you have earned income of more than $5,350, unearned income of more than $850, or if your gross income is more than $850 and exceeds your earned income by more than $250. Even if you are not required to file a tax return, you should file a return if you are due a refund. File or Extend Assuming you are required to file, your return must be filed or extended by April 15. To meet the deadline, your tax return or form for extending filing of your return must be signed and postmarked on or before April 15 of the year following the previous calendar year. Failure to file a return or an extension form on time will result in interest and penalties.

The April 15th due date for the filing of individual income tax returns is just around the corner. Even with all of the tax services and tax preparation software that is available, you may still feel that the filing date arrives too quickly. If so, you may want to consider extending the filing date for your tax return. The Basics A first consideration is whether you are required to file for 2007. That depends on your filing status, age, and gross income. You are required to file a return if you are: ·

Single, under 65, and your gross income was at least $8,750.

Single, 65 or older, and your gross income was at least $10,050.

Married, filing a joint return, you and your spouse were both under 65, and your gross income was at least $17,500.

Married, filing a joint return, one spouse is 65 or older, and your gross income was at least $18,550.

Married, filing a joint return, both you and your spouse were 65 or older, and your gross income was at least $19,400.

Married, filing a separate return, and your gross income was at least $3,400, regardless of your age.

In general, if you believe you are entitled to a refund, you will want to file your return on or before the due date. Typically, the earlier you file for your refund, the sooner you will receive a check from the IRS. On the other hand, if you estimate that taxes are due, it probably makes sense to delay filing your return or the extension form until near the April 15th due date. Whether you anticipate a refund or expect to pay taxes, the major reason for extending the filing date for your return is that you need more time to organize your files and work on your tax return. The IRS will automatically grant you a six month extension to complete your return. To get the automatic extension, you must file Form 4868, Application for Extension of Time to File U.S. Individual Income Tax Return, with the IRS by the April 15 deadline, or make an extension-related electronic payment. You can also file your extension request by phone or by computer instead of using the paper Form 4868. Now, here’s the catch, the extension gives you extra time to complete your return, but it does not extend the time for paying any taxes due. You will owe interest on any amounts not paid by the April deadline, plus a late payment penalty if you have paid less than 90 percent of your total tax by that date.

Advantages and Disadvantages The advantage of an extension is that it gives you more time to work on your return. The extra time can be especially welcome if you are out of the country, ill, or do not receive w-2s, 1099s, or other necessary forms until on or after the filing date. The extra time is also helpful if you’ve procrastinated and find yourself in a jam. One disadvantage to filing for an automatic extension is that it requires you to accurately estimate and pay most or all of your taxes by the April 15 date in order to avoid penalties and interest. Fortunately, if you are using a software tool to help with your taxes, obtaining an accurate estimate is relatively easy, even if you don’t have all of your information organized. Another disadvantage to filing for an automatic extension is that, if you are a procrastinator, the extension just gives you another reason to procrastinate. Bottom line, it usually makes sense to file your return by the April 15th deadline. By filing and paying on time you avoid the risk of interest and penalties associated with late filing or payment. On the other hand, if you genuinely need more time to prepare your return, it’s good to know that extensions are available. An extension should not, however, be used as an excuse to procrastinate. Procrastinate with your spouse, with your boss, or with your friends, but procrastinate with the IRS at your peril. For Financial Planners Only: This advertisement provided courtesy of Prudential Financial Planning Services. For more information, contact Bryan Burkey, Financial Planner, CFP®, CLU, who offers investment advisory services through Prudential Financial Planning Services, a division of Pruco Securities, LLC. He can be reached at Robert.burkey@prudential.com and 269-324-1160. IFS-A139971, Ed. 10/2007, Expires 4/29/2009

Robert Burkey offers investment advisory services as a representative of Prudential Financial Planning Services, a division of Pruco, LLC (Pruco), and securities products and services as a Registered Representative of Pruco. The Prudential Insurance Company of America, Newark NJ, and Pruco are Prudential Financial companies.

1-800-201-6690

Greater Kalamazoo Edition• March 2009

Roast with Raspberry 10 servings 3 to 4 1 1 1 1 1-1/2 1/4 1/4 1/4 1/4 1/4 1 1 3 to 4

pound boneless pork loin roast teaspoon salt teaspoon ground black pepper teaspoon ground sage 12-oz. package frozen raspberries, thawed cups sugar cup white vinegar teaspoon ground cloves teaspoon ground ginger teaspoon ground nutmeg cup cornstarch tablespoon lemon juice tablespoon butter, melted drops red food coloring

Cooking Directions Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. (about 18-20 minutes per pound) Meanwhile, drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring.

Recipes courtesy of The National Pork Board

Thai Pork and Mango Salad with Mango-Mint Dressing

Place roast on a platter; serve with sauce.

4 to 6 servings

1 pork tenderloin (about 1 pound) 2 tablespoons Thai red curry paste 4 cups shredded coleslaw mixture (cabbage and carrots) 4 cups chopped romaine 1 chopped baby bok choy (dark green leaves only) 2 large ripe mangos, peeled, pitted and diced 1 cup matchstick pieces red bell pepper 2 tablespoons thin matchstick pieces peeled fresh ginger Salt and freshly ground pepper Mango-Mint Dressing (recipe follows)

Cooking Directions Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160Â°F. as measured with an

Greater Kalamazoo Editionâ&#x20AC;˘ March 2009

instant-read thermometer. Remove from grill and let cool slightly. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Mango-Mint Dressing: Puree 1 peeled and pitted mango, 1 medium peeled and chopped shallot, 1 sliced green onion, 1/4 cup rice vinegar, 2 tablespoons vegetable oil, 2 teaspoons sesame oil and 1/2 teaspoon salt in a blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until mint is chopped.

Serving Suggestions Mango and mint make a zippy dressing for this thai salad. Simply serve with breadsticks and a tall glass of iced tea.

A Pair with a Flair

Courtesy of: USA-Grown Peanuts / USA Pears

Warm Peanut Crusted Goat Cheese with Roasted Pears over Mixed Baby Greens Serves 4

“The sign of a perfect dish is the balance of textures and flavors,” explains chef and cookbook author Virginia Willis, author of “Bon Appetit, Y’all.” Willis thinks two family favorites pair especially well together: USA Pears and peanuts. “You have the crisp texture of pears and the crunchy texture of peanuts, as well as the slightly savory taste of the peanuts and the sweetness of the pears,” says Willis. “Altogether, it makes for a perfect combination that can be enjoyed by the family at any meal of the day.”

1 1 2 2

2 2 1 2 1 10

cup very finely chopped peanuts 4-ounce log of goat cheese tablespoons unsalted butter, melted firm-ripe USA Pears, such as Bosc, Concorde or Anjou, with stems, halved lengthwise and cored tablespoons finely chopped shallot teaspoons Dijon mustard tablespoon red-wine vinegar tablespoons extra virgin olive oil tablespoon aromatic peanut oil ounces mesclun (mixed baby salad greens) Salt and pepper

Heat oven to 400°F. Place peanuts in shallow dish. Season with salt and pepper. Roll goat cheese log in peanuts to evenly coat. Refrigerate until firm if necessary, then cut evenly into 4 rounds. Arrange pears, cut sides down, in baking pan. Pour butter over pears and toss to coat. Return pears to cut side down position. Roast until tender, about 25 minutes. Arrange pears cut side up in baking dish. Place rounds of peanut-crusted goat cheese on top in the scooped center. Continue to roast 5 minutes more, until cheese is melted and soft. Meanwhile, whisk together shallot, mustard and vinegar for dressing. Add oils in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat. Remove pears from oven and serve each salad topped with a roast pear topped with goat cheese.

649 Romence Rd. Portage — In the Shoppes at Romence Village

www.thirdcoastfutons.com • 269-323-9667 Greater Kalamazoo Edition• March 2009

Robyn Hubbard, M.D. is a practicing obstetrician and gynecologist with Grand Rapids Women’s Health in Grand Rapids, Michigan.

Who is at risk for preterm labor? Women are at risk for preterm labor if they have delivered a previous baby before 37 weeks, if they are pregnant with twins or triplets or if they have certain cervical or uterine abnormalities. Other risks may be caused by certain lifestyle or environmental factors, such as: ● ● ● ●

Smoking, cocaine use Late or no prenatal care Stress Lack of social support

Medical risk factors include problems like diabetes, vaginal or urinary tract infections, high blood pressure, being underweight or overweight, or a short time interval between pregnancies (less than six to nine months between birth and the beginning of the next pregnancy). Poor dental care or gum disease may also be a risk factor for preterm delivery. All pregnant women should see their dentist regularly and have any signs of gum disease treated.

Preterm Birth By Robyn Hubbard, M.D.

f you are considering reaching out and supporting a new charity, consider the March of Dimes. This organization has made its mission to improve the health of babies by preventing birth defects, premature birth and infant mortality. What an amazing thing to make a difference in a person’s life so early.

In order to talk about prevention of premature delivery, it’s important to qualify myself first. I have been a practicing obstetrician for over 11 years but I have very little understanding of preterm birth. In fact, no one really understands the causes or how to predict preterm birth. It is such a huge issue, with millions of babies affected each year. I think the person who figures out what causes labor and preterm delivery will win the Nobel Prize!

How can we prevent preterm birth? I think the best we can do is to be educated on what preterm labor is and how serious it can be. It’s important to watch for subtle signs of labor during your pregnancy, and call your health care provider if you are concerned. The top five things any pregnant woman can do are: ● get educated about the signs and symptoms of preterm labor ● get help quickly if you suspect you may be having preterm labor ● seek prenatal care early and often

What is preterm birth? Preterm birth is when a baby is born between 20 and 37 weeks of pregnancy. For reference, a woman’s due date is 40 weeks from her the first day of her last menstrual period. Babies are “viable,” or have a chance of surviving outside the womb after about 23 or 24 weeks. This however, does not guarantee that they will survive or that they won’t have any long term developmental issues. Preterm infants are at great risk for death, disability and many medical problems along the way. Not to mention that the health care cost of a preterm infant can be 10 to 1,000 times more than a term newborn. One in eight babies is born prematurely in the United States. This is a leading cause of infant death and disability for infants and children in our country. Babies who are born very preterm are at a very high risk for brain problems, breathing problems, digestive problems and death in the first few years of life. Unfortunately, they are also at risk for problems later in their lives in the form of delayed development and learning problems in school. The effects of premature birth can be devastating throughout the child’s life. The earlier in pregnancy a baby is born, the more health problems it may have.

What are symptoms of preterm labor? Preterm labor happens frequently, therefore it is important that you understand the signs and symptoms, which can be very subtle. Preterm deliveries are not usually the dramatic, fall to the floor, heavy breathing types of labor you see on TV. Preterm labor often goes by unnoticed, with vague symptoms that can be hard to recognize. If you are pregnant, look out for signs of: ● Contractions – tightening of the uterus more than five times an hour. This does not have to hurt, and may only be noticed by feeling your belly tighten with your hands. ● Cramps – often described as like a menstrual period. ● Vaginal discharge – like leaking fluid or bleeding from your vagina. ● Low, dull backache. ● Pelvic pressure – feeling like your baby is pushing down.

Greater Kalamazoo Edition• March 2009

● avoid smoking, cocaine use and alcohol during your pregnancy ● reduce stress If you are found to be in preterm labor, your health care team will most likely give you a shot of steroids to help the baby’s lungs mature more quickly. Certain medications may be used to try to stop contractions. Tests like ultrasound, vaginal exams and fetal fibronectin (a chemical test of secretions from the cervix) can help distinguish preterm labor from false alarms. Women who deliver preterm may use a medication called progesterone during a subsequent pregnancy to help reduce the risk of preterm delivery. Prevention of preterm birth is a noble cause; one that is researched heavily and one that we still have poor understanding about. If you are pregnant, or know someone who is pregnant, make sure to watch closely for signs of preterm labor, take good care of yourself, and go to your doctor with any questions. We all want a healthy mom and baby to come from every pregnancy! For more information, go to www.marchofdimes.com.

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ECO-CHIC Green Ideas- Earth Friendly Products More Kalamazoo Faces In Health Care Don’t Miss It! Greater Kalamazoo Edition• March 2009

W o r k

I t !

By Kimberly Monaghan

Passion “Find your passion and go for it!” encourages Amy Rector, a travel consultant. “I feel the real trick to being happy at your job is not to have a J-O-B, which stands for Just Over Broke. Don’t settle for that. Find a way to own a business of your own in an area that you are passionate about. If owning a business isn’t an immediate option, find a job in your area of passion. Do what you like and not what you have to do. Don’t settle, at least not for long and once you finally get to do what you want to do, it doesn’t feel like work anymore. You can wake up looking forward to whatever the day brings!”

Perspective Amy Barto, an executive director at a private school, finds much of her happiness stems from seeing the smiling faces of all the children with whom she interacts daily. Stepping back and seeing the big picture from a different view may just be the catalyst required to help you move past the negative and toward the positive. “Laughter is my main trick,” she says. “I set a goal to laugh more times in a day than I can count on my fingers.” She also strives to see the good in the little things and often finds her best advice comes from the children she works with, especially when it comes to perspective. “One of our ninth graders states that if you don’t like your job you should find a different one. Knowing that’s not always realistic, I suggest finding two things at work that make you happy and two things that irritate you the most. Focus on the ones that are positive and see if you can change anything about the other two, even if it means changing how you react to them.”

here’s always one - the perky office mate who, no matter how difficult her workday may be, always sees the glass as half full. They love what they do and when faced with challenges, draw strength and happiness from things that are most important to them. How do they do it? Women’s LifeStyle spoke with some of these self-appointed blissful beings and discovered that balance, stimulation, passion and perspective are their secrets to being happier at work.

Contribution

Balance

Stimulation

“Happiness is finding meaning in and experiencing life to the fullest,” explains psychologist Dr. Amy Jarchow. “Having a sense of accomplishment at work, nurturing relationships with family and friends, and allowing enough ‘me time’ are all key factors.” If there exists an imbalance or discord, one must work on remedying the cause otherwise it may consume potentially productive time, impair sound decision making and impact health and happiness. Ultimately, it’s up to you to take charge of your life and make room for happiness to be a part of it. “Happiness is a state that only we can create within our own minds no matter what the surrounding circumstances,” said Nicki Wells, an applications developer in Chicago.

“Stimulating the senses can often help create more positive emotions,” states Dr. Jarchow. Making your work environment comforting and welcoming will help curb stress and provide gentle reminders of who you are and what makes you happy. Wells turns to sights and sounds for her inspiration. “I listen to music that I love on my headphones, hang precious photos up on my cubicle walls, and have green plants in colored containers to brighten up my desk.” She also invites her coworkers to take part in activities that create a relaxed atmosphere in the workplace. “I volunteer my time to teach a yoga class once a week. This has made a difference in the energy around me and something to look forward to, for myself and my colleagues.”

Greater Kalamazoo Edition• March 2009

Still searching for that sure-fire secret to happiness? The overwhelming response is finding a way to contribute and make a positive difference in someone else’s life. Wells recommends finding something inside or outside of work that brings satisfaction to your life. “I find happiness in the knowledge that I am making a small difference, however insignificant it may seem to someone else.” Just knowing that you are giving back to society, impacting lives and giving of your time and talent is a guaranteed way to put a smile on your face and others. “Dig deep and find out where your happiness is and follow that path by volunteering somewhere,” suggests realtor Mary Kent. Of course, when she needs that extra pick-me-up, she says, “chocolate and gummy bears always help too!” Kimberly Monaghan is a certified professional resume writer, freelance copywriter and owner of Career Connections, a career consulting firm. For more information, visit www.resumes-writer.com.

Calendar events

It’s easy to get listed in our Events Calendar. Our deadline is the 10th of the month prior to publication. Email us at: wlskazoo@provide.net Please type Calendar in the subject line. Or you may mail your info to P.O. Box 2284, Portage MI 49081-2284 March 1 Miller Auditorium Fred Garbo Inflatable Theater Co. Fred Garbo Inflatable Theater Co. stars pneumatic wizard Fred Garbo and Brazilian ballerina Daielma Santos. Includes physical comedy, dance, juggling, and most importantly, their own creative inventions that INFLATE! 3 pm. $15-$20. 269-387-2300. www.millerauditorium. com. March 1, 7, Kalamazoo Nature Center Maple Sugar Tours. Tour begins with a 30 minute video inside, followed by a 45-minute hike to the sugar shack (dress for the weather). -Hiking Spree: Earn a special maple medallion for joining this walk. 1 & 3 pm. Free with regular KNC admission. 269-3811574. www.NatureCenter.org. March 2, 9, 16, 23 & 30 Parchment Community Library 7-week Stretch & Tone Class FREE: Walk - Ins Welcome. Bring mat. All Ages & Abilities. 11:00 am - 12 pm. More info @ 269-343-7747. March 3 Kalamazoo Nature Center Green Living Series: Tips for Living Lightly on the Earth: Making Maple Syrup at Home. Learn how to safely tap sugar maple trees and collect sap. Then see what is needed to set up a simple outdoor kitchen to boil sap down to maple syrup. Indoor/Outdoor demonstration for adults. 6:30-8 pm. Free with Regular KNC admission. 269-381-1574 ext. 0. www. NatureCenter.org. March 3 Kalamazoo Institute of Arts ARTbreak: “Revisiting Leonardo da Vinci,” with Helen Bray. 12:15 pm. Free. 269-349-7775. www.kiarts.org. March 4 Portage Public Library-Sugarloaf Meeting Room Cryoablation Talk: Dr. Roger Beyer, MD, MA, FACOG will discuss this in-office procedure for abnormal uterine bleeding, 6:30 pm. Refreshments served. Call 269-657-6058 to reserve a seat. March 4 - 25 Kalamazoo Center for the Healing Arts Infant Massage, $120 for caregiver & baby. Wednesdays. This four-week workshop will teach you the basics of how to give a full body infant massage. 6 8 p.m. Contact 373-0910 or kchands@kcha.com. March 5 Kalamazoo Institute of Arts Ladies’ Night Out and Fashion Show, a runway show with the latest spring fashions, plus fashion-related art from local artists. 6:30 pm. 269-349-7775. www. kiarts.org. March 5 Kalamazoo Valley Museum Music at the Museum: “Whiskey Before Breakfast”. Traditional Irish music. 7:30 pm. $5. 269-373-7990. www.kalamazoomuseum.org.

Greater Kalamazoo

March 5 Kalamazoo Public Museum Craft Couture: “Spin A Yarn”. Learn how to make a lovely handmade scarf - no sewing or knitting experience required! You will be amazed! 6:30 pm. Free. 269-553-7880.

March 7 Kalamazoo Valley Museum Jennifer Strauss, Storyteller. Stories come alive as the audience participates in the telling. 10 am & 1 pm. $3 per person. 269-373-7990. www.kalamazoomuseum.org.

March 5-14 Whole Art Studio “Sins of Kalamazoo”. The Sins of Kalamazoo is inspired by Carl Sandburg’s poem of the same name. Sandburg asks “I hear America, what do I hear?” and in the play this question is repeated and answered with American folk songs, people and stories from the history of Kalamazoo and beyond. Thurs. 3/5, Fri & Sat. 8 pm. $10. 269-345-7529. www.wholeart.org.

March 7 Dalton Center Recital Hall 2009 Stulberg International String Competition. “Experience exciting performances by aspiring young musicians.” Semifinals 9 am-4 pm. Finals 7:30 pm-9 pm. Free. 269-343-2776. www.stulberg.org.

March 5 Borgess-PIPP Hospital in Plainwell Incontinence Talk. Dr. Roger Beyer M.D., M.A., F.A.C.O.G, will give a FREE informal talk on Urinary Incontinence in women at The Lawrence Education Center at Borgess Hospital. Please call (269) 657-6189 to reserve a seat. 6:30-8:00 pm. Refreshments will be served. March 5 Scholten Kitchen & Bath Open House - See Touch & Taste The Scholten Difference- All new Pennville Kitchen - 4 Free Seminars: latest kitchen trends & organization. Wine Tasting & Cooking Demo RSVP @ choltenkitchenandbath.com or Mark @ 269-345-1166.

March 7 Shamanic Study Group Light Warrior Clan will gather from 10-4 pm for a teaching & ceremony. Please RSVP to Mlapearl@aol. com or call 269.966.3116. March 7 Kalamazoo Center for the Healing Arts, 6350 West KL Ave., Kalamazoo Polarity I. Polarity therapy is the science of balancing the subtle energy currents in our bodies to promote relaxation and healing. Learn and practice basic techniques in Polarity I. 9 am - 2:30 pm. $60. Contact 373-0910 or kchands@kcha.com.

March 6 Dalton Theatre Kalamazoo College Symphonic Band Concert. 8 pm. Free. 269-337-7070.

March 8 Wellspring Theater at the Epic Center Wellspring’s Dance Day. Join us for Dance Day, our annual family event designed for dancers and non-dancers of all ages. Enjoy a performance by Wellspring company members, try a mini-dance class and sign up for spring classes (scholarships available). Dance Day is free fun for the whole family! 2-3 pm. 269-342-4354. www.wellspringdance.org.

March 6 Downtown Kalamazoo Art Hop 5:00 pm Art galleries & businesses open up to highlight a wide variety of different artists. Many locations offer hors d’oeuvres and beverages. Visitors can hop from one exhibit to another and learn, enjoy & purchase art directly from the artists.

March 8 Wings Stadium “Disney Live! Winnie the Pooh”. This all-new stage show features the cast from the 100-Acre Wood, along with a Narrator who is ‘reading’ the story to the audience. 1:30 pm. $38, $28, $18 & $14. 269-3455101.

March 6-8 Kalamazoo County Expo Center & Fairground R.V. & Camping Expo. Presented by the KalamazooBattle Creek R.V. Dealers Association and featuring the latest information and display models of camping and recreational vehicles. Fri. & Sat. 10 am - 8 pm, Sun. 12 - 5 pm. Adults $3. 269-679-4485.

March 8 Kalamazoo Nature Center DeLano Homestead Pioneer Maple Sugaring. Help collect some sap (weather permitting), talk with experienced sugar makers, and observe the process of boiling sap into sweet syrup. If you’ve been helpful, they might offer you a taste! 2-4 pm. Free with Regular KNC admission. 269-381-1574 ext. 0. www.NatureCenter.org.

March 6 West Michigan Glass Society, 436 N. Park St. “Raining Cats and Dogs”. Watch glass artists make cat and dog glass art in our Hot Shop and Flame Shop. The SPCA of SW MI will be on hand with literature and adoptable pets. 5-9 pm. Free. 269-552-9802. Free. 269-552-9802. www.wmglass.org. March 7 First Baptist Church, 315 W. Michigan Ave. Radio Theater: The Black Cat. A black cat can be a great pet, but just about anything can happen when it gets angry in this new adaptation of the classic Edgar Allen Poe story. 6 pm. Free. 269-342-5059. www.KalamazooArts.com. March 7 Richland Community Center The Logistics of Freelance Workshop 10 a.m. - 1 p.m. - Learn the ins and outs of freelance journalism. $15 per person. Info @ 629-9430 www.richlandareacc.org

March 10 Fetzer Center, WMU The Kalamazoo Network is hosting its bi-monthly meeting. Networking will begin at 5:15 pm, dinner at 6:00 pm, and program at 7:00 pm. The cost is $30, $20 for members and 1st time guests. Please register online at www.kalamazoonetwork.org or call 269-343-7865. Registration deadline is Wednesday, March 4th. March 10 Kalamazoo Nature Center Story Corner. Grab a carpet square and actively listen to stories about our natural world. Everyone will get involved with hand rhymes, sound effects, puppets, and maybe a visit from an animal! Program concludes with a walk outside. 10 am. Free with Regular KNC admission. 269-381-1574 ext. 0. www. NatureCenter.org. March 10 Dalton Center Recital Hall, WMU Fontana Chamber Arts - Belcea Quartet 8:00 pm

March 10 Kalamazoo Institute of Arts ARTbreak: Ginger Owen-Murakami: “Ancestral Stories”. Artist Ginger Owen-Murakami creates imagery using non-traditional photographic processes, sculpture and installation12:15 pm. Free. 269-3497775. www.kiarts.org. March 12 Kalamazoo Valley Museum The film “Dreamgirls”. Based on the Tony Award-winning Broadway musical, a trio of black female soul singers becomes a crossover hit on the pop charts in the early 1960s. 7:30 pm. $3. 269-373-7990. www. kalamazoomuseum.org. March 12 Miller Auditorium 71st Annual Southwestern Michigan Vocal Festival. Jerry McCoy, Guest Conductor. Featuring the high school festival chorus, honors choir, University Chorale, and Seraphic First, the Miami-based professional choir. 7 pm. Free. 269-387-4667. www.wmich. edu/music. March 12 Richland Community Center Quarter Auction! 7 - 9 p.m. - bring your quarters and friends for a night of winning! Bids are just a quarter! Babysitting Available on site. RSVP 269-629-9430 Info @ 629-9430 www.richlandareacc.org March 13-15 Kalamazoo County Expo Center & Fairground, Hazel Gray Room K-9 Fanciers Dog Show. U.K.C. Regional event with obedience classes, conformation and junior showmanship. Fri. 4:30 pm, Sat. & Sun. 8:30 am. Free. 269-383-8761. www.k9fanciers.com. March 13 Miller Auditorium DrumLine Live. The show-stopping DRUMLine Live brings the black marching band tradition to the theatrical stage. The stirring sound of trumpets, explosive choreography and incredible feats of athleticism will bring the audience to its feet. 8 pm. $15 - $35. 269-387-2300. www.millerauditorium.com. March 14 Kalamazoo County Expo Center & Fairground, Room A Kalamazoo Reptile & Exotic Animal Show. Vendors with many interesting reptiles, amphibians and other exotic animals to buy, sell or trade. 10 am - 3 pm. Adults $4, Children 6-10 $2, Under 5 are free. 269779-9851. www.KalamazooReptileShow.com. March 14 Kalamazoo Valley Museum Festival of Health. Health professionals from the region will come together to share their expertise with Museum visitors. Find out how straight your back is; how your vision is doing; check your knowledge of nutrition, and, get a massage or two. 12-4 pm. Free. 269-373-7990. www.kalamazoomuseum.org. March 14 First Methodist Church, 212 South Park St., Kalamazoo, MI “Tattered & Worn: An Eccentric Look at the Good Book”. What does it mean to worship a God who searches for connections with us? To lose your faith then find it again?. 8 pm. $15 Adults, $12 Seniors, $5 Students. 269-382-2910. www.mfsm.us. March 14 Epic Center KSO’s Burdick-Thorne String Quartet Present Mole Music for Pre-schoolers. Mole Music, a “Musical Storybook” program, invites children ages 2-6 to explore the story with hands-on activities and music performed by the KSO’s Burdick-Thorne String Quartet. 10 am. $4. 269-349-7759. www.KalamazooSymphony.com.

Greater Kalamazoo Edition• March 2009

March 14 Downtown Kalamazoo St. Patrick’s Day Parade. More than 50 local businesses and organizations will march. 11 am. Free. 269-372-7332. www.kalamazooirish.org. March 14 Dalton Center Recital Hall 29th Annual Western Invitational Jazz Festival. University Jazz Orchestra and the outstanding band & combo from the festival. 7:30 pm. 269-387-4667. www.wmich.edu/music. March 14 & 15 Kalamazoo Nature Center 44th Annual Maple Sugar Festival. Don’t miss the 44th Annual Maple Sugar Festival! Welcome the wonders of spring with traditional favorites and surprising new additions! Interpretive Center 9 am - 5 pm, DeLano Homestead. Free with Regular KNC admission (other fees may apply). 269-381-1574 ext. 0. For a complete schedule visit www.naturecenter. org! March 14 State Theater Brian Regan is one of the best comedians performing today. The perfect balance of sophisticated writing and physicality, Brian fills theaters nationwide with fervent fans that span generations. 8 pm. $36.50. 269-345-6500. www.kazoostate.com. March 14 Richland Community Center Mom-to-Mom Sale 9 am.-1 p.m. - Get a jump start on yard sale season and get great deals on kids items. $1 door charge. Babysitting available on site while you shop! Info @ 629-9430 www.richlandareacc.org

March 15 Brook Lodge St. Patrick’s Great Britain Buffet. Buffet style meal. Please visit our web site directly for menu details. Reservations from 2 - 4 pm. $25.00 per adult, Children 12 and under $9.95. 800-407-8486 or 269731-2200. www.brooklodgemsu.com. March 15 Kalamazoo Valley Museum Film: “Warming by the Devil’s Fire”. Director Charles Burnett presents a tale about a young boy’s encounter with his family in Mississippi in the 1950s. 1:30 pm. Free. 269-373-7990. www.kalamazoomuseum. org. March 16 Richland Community Center Women In Networking 6:00 - 8:00 pm Networking, beverages & a light buffet $8 cash Three featured presenters every month. RS.VP by 3/12 gail.m.turluck@ampf.com March 17 Kalamazoo Nature Center Small Wonders: Maple Sugar Magic. Explore nature with your child! This month there will be drop-in play from 9:30 - 10 am. Then we will leave as a group and hike to the modern sugar shack to learn about maple sugaring! No registration is required; just drop in! Children must be age 5 or under and accompanied by an adult. 9:30 - 11:30 am. $2/child, in addition to Regular KNC admission (other fees may apply). 269381-1574 ext. 0. www.NatureCenter.org. March 17 The Beacon Club 6:30-8p.m. The Kalamazoo After Five Women’s Connection Please join us for an evening of fun and inspiration. Program & dinner cost: $17.00.Pleases RSVP by March 12 to Christa - 269-323-7311. March 17 & 18 Miller Auditorium “Riverdance “. Riverdance, the thunderous celebration of Irish music, song and dance that has tapped its way onto the world stage thrilling millions of people around the globe, will play two Farewell Performances at Miller Auditorium. 7:30 pm. $28-$58. 269-387-2300. www.millerauditorium.com. March 18 Spring Equinox Ceremony Light Warrior Clan will gather from 6-10pm for a Spring Equinox Ceremony-come celebrate Spring with us! Registration is required at mlapearl@aol. comor 269.966.3116.

March 18 The Moors Golf Club Cloud 9 “Brighton & BRA-VO” Event. Join us for an evening of FUN! Purchase something new from the Brighton(r) spring collection for yourself and help to “uplift” the spirits of another Greater Kalamazoo woman all in one evening. Bring at least one new or gently used bra to be donated to our local Kalamazoo chapter of the YWCA. 5:30-8:30 pm. Female Michigan based business professionals only. RSVP REQUIRED! Email your RSVP to amy@promotionconcepts.com. March 19-29 The University Theatre, Gilmore Theatre Complex “Donkey Show”. An irreverent adaptation of A Midsummer Night’s Dream set in a disco, this wild romp celebrates our deep love of great literature and our deep desire to dance. March 19-21, 26-28 - 8 pm; March 29 - 2 pm. $20, $15 Seniors, $5 Student. 269387-3227. www.wmich.edu/theatre. March 19 Borgess-PIPP Hospital in Plainwell Incontinence Talk: Dr. Roger Beyer M.D., M.A., F.A.C.O.G, will discuss urinary incontinence treatments for women, 6:30 pm. Refreshments served. Call (269) 657-6058 to reserve a seat. March 20 & 21 Whole Art Studio Crawlspace Eviction: “Sleazy Listening”. Improv and sketch comedy. 8 pm. $10 General, $7 Students. 269559-7390. www.crawlspaceeviction.com. March 20 Miller Auditorium “Video Games Live”. An immersive event created by the game industry featuring the best game music performed by top orchestras and choirs combined with synchronized lighting, video, live action and audience interactivity. 8 pm. $25-$52.50. 269-3872300. www.millerauditorium.com. March 20-29 Kalamazoo Civic Auditorium Stage production of Disney’s High School Musical 2. Fri. 7 pm, Sat. 1, 4 & 7 pm, Sun. 2 pm. 269-343-1313. www.kazoocivic.com. March 21 First Baptist Church, 315 W. Michigan Ave. Radio Theater: The Man Who Was Invisible (Two Part Story). All Ears Theatre performs a brand new, twopart adaptation of the H.G. Wells story about a man who once he becomes invisible - finds that he can never change back. 6 pm. Free. 269-342-5059. www. KalamazooArts.com. March 21 & 22 Kalamazoo County Expo Center & Fairground Kalamazoo Living History Show. 34th annual event with over 10,000 re-enactors from the French & Indian War through the Civil War are featured along with the finest craftsmen, dealers and history buffs from across the Nation. Sat. 9 am - 5 pm, Sun. 9 am - 3 pm. Adults $5, Children 12 and under are free. www.KalamazooShow.com. March 21 Miller Auditorium “The Musical Adventures of Flat Stanley2 pm. $15 $25. 269-387-2300. www.millerauditorium.com. March 21 KVCC, Texas Township Campus Howard Tate and his Soul Band. A crackling blast of gospel-infused soul music. 7:30 pm. $20. 269-4884476. March 21 Richland Community Center Legacy Writers Memoir Workshop 10 a.m. - 1 p.m. Learn how to preserve your memories in Story Form $15 per person. Info @ 629-9430 www.richlandareacc.org March 22 Chenery Auditorium KSO’s Family Discovery Series presents “Orchestra From Planet X”. 1 hour concert perfect for children ages 4-12 and their adult friends. The Instrument Petting Zoo begins at 2 pm. 3 pm. $10 and $12. 269387-2300. www.KalamazooSymphony.com.

Greater Kalamazoo Edition• March 2009

March 22 Kalamazoo Institute of Arts Sunday Funday: “Animal Art-Palooza”. Families will enjoy a gallery hunt for animals in art, animalistic art projects and “Birds in Art,”. 2-4 pm. Free. 269-3497775. www.kiarts.org. March 22 Kalamazoo Nature Center “Spring into Nature Journaling”. Outdoor walk for adults and families. 2 pm. Free with Regular KNC admission. 269-381-1574 ext. 0. www.NatureCenter.org. March 22 Kalamazoo Valley Museum Sunday History Series: “The Sins of Kalamazoo...Were Scarlet and Crimson”. Curator Tom Dietz explores the lesser-known side of Kalamazoo’s history. 1:30 pm. Free. 269-373-7990. www.kalamazoomuseum.org.

March 28 & 29 Kalamazoo County Expo Center & Fairground, Hazel Gray Room Kalamazoo Antique Show & Sale. Annual Spring show and sale featuring many quality antique dealers. Sat. 9 am - 5 pm, Sun. 10 am - 4 pm. $4. 616-363-2856. March 28 & 29 Wellspring Theatre “Danses Nouveaux”.. Sat. 2 & 7 pm, Sun. 2 pm. 269387-2300. March 28 Miller Auditorium KSO presents “Beethoven’s Ninth”. The KSO and WMU Grand Chorus join with internationally acclaimed soloists for Beethoven’s most masterful work. 8 pm. $19 - $49. 269-387-2300. www.KalamazooSymphony.com.

March 24 Kellogg Manor House Chinese Tea at Kellogg Manor House. Join us for an elegant and relaxing afternoon of tea, sandwiches, scones and other delicious tea treats. Pre-paid reservations are requested. 3-5 pm. $22 Adults, $14 for children 5-12. 269-671-2400. www.kbs.msu.edu.

March 29 Miller Auditorium “The Pajama Game”. The Tony(r) Award-winning Best Musical Revival of 2006, THE PAJAMA GAME,. 3 pm. $25-$52.50. 269-387-2300. www.millerauditorium. com.

March 25 Portage Public Library- Sugarloaf Meeting Room Incontinence Talk: Dr. Roger Beyer M.D., M.A., F.A.C.O.G, will discuss urinary incontinence treatments for women, 6:30 pm. Refreshments served. Call (269) 657-6058 to reserve a seat.

March 29 Kalamazoo Nature Center Slithering Snakes. Meet the snakes of KNC up-close! Indoor/outdoor program for families and adults. 2 pm. Free with Regular KNC admission. 269-381-1574 ext. 0. www.NatureCenter.org.

March 25 Kalamazoo Center for the Healing Arts, 6350 West KL Ave., Kalamazoo Introduction to Homeopathy. Join us for a brief introduction to what homeopathy is and how it can work for you. 6-9 pm. $15. Contact 373-0910 or kchands@ kcha.com.

March 31 Kalamazoo Nature Center “Boomers and Beyond: A Glacier Came This Way”. Glaciers are responsible for shaping the land in SW Michigan. Interactive, outdoor, social program for adults 55+. 11 am-1 pm. Free with Regular KNC admission. 269-381-1574 ext. 0. www.NatureCenter.org.

March 26 Chenery Auditorium Murray Perahia. The pianist performs in Kalamazoo for the first time since the 2002 Gilmore International Keyboard Festival. 8 pm. $60, $50, $35, $20, Student $5. 269-387-2300. www.thegilmore.com.

March 31 Kalamazoo Institute of Arts ARTbreak: “Picturing Intimate Apparel,” with Christina Griffin. Presented in conjunction with Kalamazoo Civic Theatre’s production of “Intimate Apparel.” 12:15 pm. Free. 269-349-7775. www.kiarts.org.

March 26-April 5 The University Theatre, Gilmore Theatre Complex “Mother Courage and Her Children”- 2 pm. $20, $15 Senior, $5 Student. www.wmich.edu/theatre.

April 3-18 Farmers Alley Theatre “Jane Eyre”.. Fri. & Sat. 8 pm, Sun. 2 pm. $22 Adults, $19 Seniors/Students. 269-343-2727. www.farmersalleytheatre.com.

March 27 State Theatre 2009 WRKR Bud Blues Series. 8 pm. $14. 269-3456500. www.kazoostate.com. March 27-29 Kalamazoo Valley Museum Fretboard Festival. Meet instrument designers, hear live performances from area musicians and attend a variety of workshops for guitar, mandolin, banjo, ukulele and more. Fri. 6:30 pm, Sat. 10 am - 4 pm, Sun. 1 - 5 pm. Free. 269-373-7990. www.kalamazoomuseum.org. March 27-April 25 New Vic Theatre “The Witching Voice”. A play with music by Arnold Johnston, highlighting the life and loves of Scottish poet Robert Burns. Fri. & Sat. 8:30 pm. $25. 269-3813328. www.newvictheatre.org. March 27-April 11 Parish Theatre, 426 S. Park St. “Intimate Apparel”. (Adult themes, Situations). Fri. & Sat. 8 pm, Thurs. 4/2 - 7:30 pm, Sat. 2 pm. 269-3431313. www.kazoocivic.com. March 27-April 4 Whole Art Studio “Miss Macbeth Fri. & Sat. 11 pm. $5. 269-345-7529. www.wholeart.org. March 28-April 26 Kalamazoo Institute of Arts 2009 High School Area Show. An exhibition of the best works from visual artists in high schools throughout a 9-county region of W. Tues., Wed., & Sat. 10 am - 6 pm, Thurs. & Fri. 10 am. Free. 269-3497775. www.kiarts.org.

April 3 & 4 Wellspring Theater at the Epic Center Wellspring’s Alternative Dance Project presents “ARENA Dances”.. $20 Adults, $10 with student ID, Free for children ages 5 and younger. 269-342-4354. www.wellspringdance.org. April 3 Miller Auditorium Comedian Nick Swardson. You may know him as Terry Bernardino in the Comedy Central series “Reno 911!” Nick Swardson is also a hilarious stand-up comedian with two Comdey Central Presents stand-up specials. 9 pm. Students $8 & $12, General Public $16 & $24. 269-387-2300. www.millerauditorium.com. April 4 Wellspring Theater at the Epic Center Open Modern Dance Master Class with Mathew Janczewski. Join Alternative Dance Project guest artist Matthew Janczewski of Minneapolis’ ARENA Dances for a free master class. Space is limited, so call 269-342-4354 in advance to reserve your spot. 12 - 1:30 pm. Free. 269-342-4354. www.wellspringdance.org. April 4 First Baptist Church, 315 W. Michigan Ave. Radio Theater: “Hellfire”. A blazing fire has overwhelmed the well of a wildcat oilfield owner. Watching all he works for disappearing in a bright blaze, the owner must decide; let the fire burn or try to extinguish it himself. 6 pm. Free. 269-342-5059. www.KalamazooArts.com. April 5 Light Fine Arts Building, Kalamazoo College KSO - The World of Villa-Lobos. Explore the life, times and music of Brazilian composer Heitor Villa-Lobos with director Raymond Harvey and the KSO. 3 pm. $25 Adults, $8 Students. 269-387-2300. www.KalamazooSymphony.com.

Greater Kalamazoo Editionâ&#x20AC;˘ March 2009

Staying on Track with Healthy Foods Dear Women’s LifeStyle, During May 2009, the American Nurses Association will be sponsoring National Nurses Week, which is celebrated every year during the week of actual Nurses Day - May 6, 2009. The purpose of National Nurses Week is to raise public awareness of the value of nursing and to help educate the public about the vital roles registered nurses play in meeting the health care needs of the American people. To celebrate National Nurses Week, perhaps Women’s Lifestyle Magazine of Greater Kalamazoo would like to pay tribute to the number of registered nurses in the nation (nearly 2.9 million), and in the greater Kalamazoo area who provide highly skilled, safe and quality care Would Women’s Lifestyle be interested in soliciting stories from your readers that pay tribute to these registered nurses? Perhaps, for example, an individual may want to thank the registered nurse who cared for him/ her or his/her family member; or perhaps a registered nurse was involved in saving a particular individual’s life and the individual would like to show his/her gratitude. If so, would your newspaper print these testimonials during the month of May 2009? Please help recognize our area’s registered nurses and give an individual the opportunity to share his/her story and pay tribute to a particular registered nurse or to all indispensable registered nurses on this special day.

Food can make you healthier – if you make good choices. It can seem hard to make healthy food choices, particularly if you are on a budget and short on time. But there are some simple steps you can take to help you and your family eat healthier. How big is one serving? You may find that you are used to eating portions that count as two or more servings. It helps to be able to “eyeball” portion sizes. Here are some guides:

Stock a healthy pantry. Stock your pantry with plenty of healthy basics, including brown rice, whole grain pasta, crackers and cereals. If you purchase canned vegetables, cut down on the sodium by draining and rinsing vegetables with water before heating them. You can do the same to cut down on the added sugar in canned fruits. Better yet, buy them packed in juice.

• Meat, fish and poultry: 3 ounces, or about the size of the palm of your hand or a deck of cards. • Cheese: 1 ounce, or about the size of your thumb. • Fresh vegetables, milk and yogurt: 1 cup, or about the size of a tennis ball. • Bread: one slice.

Soup’s on! Start meals with a salad or a broth or tomato-based soup with lots of vegetables. This helps you eat more good-for-you veggies while filling you up before you get to the higher fat and calorie courses.

Wake Up and Smell the Coffee

on the important health benefits of coffee primarily due to the antioxidants.

Now studies are saying that you can reduce stress simply by smelling the aroma of coffee. According to a study carried out by researchers at Seoul National University in South Korea and published recently in the Journal of Agricultural and Food Chemistry, roasted coffee bean aroma created higher activity in a number of genes in the rat brain, including some that produce proteins with antioxidant (or stress relaxation) activities. Once considered a vice, coffee is being lauded for all kinds of health benefits, including reducing the risk of ovarian cancer, enhancing weight loss, reducing risk of diabetes and more. Studies show that antioxidants help fight free radicals which break down the body’s DNA and are believed to contribute to aging and many degenerative diseases. Only recently, however, have studies begun to shed light

Courtesy of ARAcontent

• A recent University of Scranton study revealed that coffee is America’s No. 1 source of antioxidants. • The Harvard Nurses’ Health Study, a recent long-term examination of the habits of more than 100,000 nurses, has shown a decreased risk of developing type 2 diabetes among participants who regularly drink coffee. • Coffee drinkers have a lower-than-average number of gallstones, according to a study published by the Harvard School of Public Health (JAMA 1999;281:2106-2112). • There have been associations between coffee consumption (3-4 cups per day) and lowered rates of certain illnesses like suicide, Parkinson’s disease, Alzheimer’s disease, colon cancer and heart disease. (according American Journal of Clinical Nutrition, Vol. 83, No. 5, 1039-1046, May 2006)

Sincerely, Carol Meester, MSA, RN

Here’s What We Think: Great Idea Carol – Thank you! Dear Readers – Please send us your testimonies! We’d love to honor many of the wonderful nurses in our community. Email us @ wlskazoo@provide.net or write us at: PO Box 2284, Portland, MI 49081-2284 We would love to hear from you!

Caffe Sanora offers a rich and robust organic gourmet coffee loaded with antioxidants – more than in most green teas and more than in black tea or other Arabica coffees in its class.

Greater Kalamazoo Edition• March 2009

Let’s Roll! Delicious Dinner Rolls and Lasagna Rolls Served a Healthy New Way.

Dinner Rolls, 5 Ways 16 servings (serving size: 1 roll)

One dough yields five dinner roll variations. To freeze rolls, bake, cool completely, wrap in heavy-duty foil, and freeze. Thaw, and reheat (still wrapped) at 350 degrees for 12 minutes or until warm. Prep: 30 min. • Cook: 20 min. • Other: 1 hr. 25 min.

Lasagna Rolls with Roasted Red Pepper Sauce 4 servings (serving size: 2 rolls) These rolls require some assembly time but are a nice change of pace from layered pasta. Use baby spinach to eliminate the task of trimming stems. Prep: 25 min. • Cook: 33 min.

2 teaspoons sugar 1 package dry yeast (about 2-1/4 teaspoons) 1 (12-ounce) can evaporated fat-free milk, warmed (100 – 110 degrees) 4 cups all-purpose flour, divided 1 large egg, lightly beaten 1 teaspoon salt 1 teaspoon cornmeal 2 tablespoons butter, melted and cooled to room temperature Cooking spray Poppy seeds (optional)

Lasagna: 8 4 1/2 1 1 3 1/2 1/2 2 1/2 1/4

uncooked lasagna noodles teaspoons olive oil cup finely chopped onion (8-ounce) package sliced mushrooms (6-ounce) package fresh baby spinach garlic cloves, minced cup (2 ounces)shredded mozzarella cheese cup part-skim ricotta cheese tablespoons minced fresh basil teaspoon salt teaspoon crushed red pepper

Roasted Red Pepper Sauce: 1 1/8 1/8 2 1 1

tablespoon red wine vinegar teaspoon salt teaspoon freshly ground black pepper garlic cloves, minced (14.5-ounce) can diced tomatoes, undrained (7-ounce) bottle roasted red bell peppers, undrained 1/8 teaspoon crushed red pepper

Remaining ingredient: 2 tablespoons minced fresh basil

1. To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onions, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes. Remove from heat and stir in cheeses and next 3 ingredients.

3. To prepare sauce, place vinegar and next 6 ingredients in a blender; process until smooth.

4. Place cooked noodles on a flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil. CALORIES 393 (27% from fat); FAT 11.7g (sat 4.3g, mono 3.6g, poly 1.5g); PROTEIN 19.3g; CARB 58.3g; FIBER 5.9g; CHOL 20mg; IRON 3.8mg; SODIUM 924mg; CALC 253mg

1. Dissolve sugar and yeast in warm milk in a large bowl, let stand 5 minutes.

2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and egg to milk mixture; stir until smooth. Cover; let stand 15 minutes.

3. Add 3/4 cup flour and salt; stir until a soft dough forms. Turn out onto floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

4. Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape into desired form. Place shaped portions on 2 baking sheets, each lightly sprinkled with 1/2 teaspoon cornmeal. Lightly coat shaped portions with cooking spray; cover with plastic wrap. Let rise in a warm place (85 degrees), free from drafts, 20 minutes or until double in size.

5. Preheat oven to 400 degrees. 6. Brush dough portions with butter; sprinkle with poppy seeds, if desired. Place one baking sheet on bottom oven rack and one baking sheet on middle oven rack. Bake at 400 degrees for 10 minutes; rotate baking sheets. Bake an additional 10 minutes or until rolls are lightly browned and sound hollow when tapped on bottom. Place on wire racks. Serve warm, or cool on wire racks. CALORIES 151 (13% from fat); FAT 2.1 g (sat 1.1g, mono 0.5g, poly 0.2g); PROTEIN 5.4g; CARB 27g; FIBER 0.9g; CHOL 18mg; IRON 1.7mg; CALC 69mg

Test Kitchen Tip: Heat milk just until barely warm, no more than 110 degrees. If it’s too warm, it will kill the yeast and the dough won’t rise.

Recipes printed with permission from Cooking Light Complete Cookbook (Oxmoor House, 2008).

Greater Kalamazoo Edition• March 2009

Greater Kalamazoo Editionâ&#x20AC;˘ March 2009

Conversation Starter

By Alexandra M. Fix Belle Lee is a sweet, but sassy, southern girl from Mobile, Ala. who feels drawn to the Big Apple. Raised a lady, she leaves behind the quiet heat of the south and strikes out for a little bit of the wilder side of Yankee life. At 25, Belle sets aside a prominent position on her granddaddy’s newspaper and heads north to seek a new avenue in her journalism career. Through a hometown connection, Belle gets a job at the American News Channel. What she thinks is her path to news anchor begins with production assistant, low woman on the totem pole. She runs errands, makes copies, delivers script changes and begs for a promotion. In a twist of events, Belle lands a spot that will get her noticed. She is smack dab in the center of a heated presidential media campaign, leaning toward the wrong side on company time.

Belle in the Big Apple, A Novel with Recipes By Brooke Parkhurst Scribner, 2008, $22

Hungering for fine food and charming men, she gets herself into and out of some trouble. Fresh and funny, this is a glimpse at the working girl’s New York, even down to the day Belle is mistaken for a call girl at the Plaza Hotel bar. Throughout the novel, Belle shares her cooking skills with her new friends and the recipes with her readers. Some tasty morsels include golden southern potato salad, oysters in cream, simple 7 layer salad and butter bean hummus.

(Reader Discretion: Besides some sinfully rich recipes, there is also some sexually explicit language that may offend readers.)

mealtime in highest esteem. It’s much more than just food. As Edmunds says, “Our consistent family dinnertime was the glue that kept our family close. We couldn’t help but be aware of one another’s needs. We knew what was happening every day because we ate dinner together. We all looked forward to dinnertime.” Edmunds presents a plan for streamlining your mealtimes. She divides the week of meals into a different theme each night. Monday: Comfort Food; Tuesday: Italian Night; Wednesday: Fish & Meatless; Thursday: Mexican Night; Friday: Pizza Night; Saturday: Grill Night; Sunday: Family Traditions. She encourages readers to plot out two weeks of meals, following her thematic guidelines. Pick a day, pick a theme and open the cookbook to some inviting illustrated recipes in that category. My only disappointment here was that the recipes do not include the nutritional information. The Food Nanny Rescues Dinner, Easy Family Meals for Every Day of the Week By Liz Edmunds Palmer/Pletsch Publication, 2008, $24.95 As the mother of 7 children, many now grown with grandchildren added, Liz Edmunds has prepared a multitude of dishes and continues to hold the family

In this cookbook, there is a true focus on family at mealtimes. “This book is about making dinnertime a priority, putting it into your family culture where it belongs.” To that purpose, scattered throughout are many, many conversation starter ideas. Another highlight turned out to be the feedback from her children about meals while growing up.

Greater Kalamazoo Edition• March 2009

The Dinner Diaries, Raising Whole Wheat Kids in a White Bread World By Betsy Block Algonquin Books, 2008, $14.95 Author Betsy Block begins her exploration simply as a good mom concerned about what her family eats. As she puts it, “The constant feeding of fussy eaters, even if they’re small, lovable, and closely related, takes a toll.” These fussy eaters are 10-year-old Zack and his younger sister Maya and their dad, who is often as much of a kid as the others when it comes to choosing healthy food. As a starting point, the Block household keeps a family food diary. They discover that they’re doing better than anticipated in some ways and far worse in others. Fired up by Betsy’s determination, they go for an all-family meal makeover. The food experiment is recounted with humor and backed by facts. Block consults nutritionists, authors, farmers and physicians to determine the best things they can do for their daily diet. She looks at controversies regarding certified organics, meat, dairy and poultry production, fish safety and community supportive agriculture. Included are tips, charts and recipes to help you make your own choices and changes. While you might not pick up kale and tofu after the first reading, you could find yourself drawn to the market for broccoli and brussels sprouts. You’ll be looking for iron, calcium and zinc in your foods to combat a major public health problem of our times. You’ll be clicking off the Saturday TV buttons when you look at the unsettling fat facts about kids and television and food commercials. One deliciously helpful tidbit that I gained was the need to improve the variety ratio of fruits vs. snack food in a home kitchen so that “fruit gets more interesting and snacks get less interesting.” Easy change with big results, as are many of Block’s suggestions in this book. This book could easily serve as the catalyst for a conversation among any group of individuals looking for commonsense advice and fact-based support in making changes in their family diet.

Alexandra Fix is the author of ten non-fiction children’s book, including the series Reduce, Reuse, Recycle (Heinemann Library). She is a former children’s librarian, registered nurse, freelance writer and avid reader. Enjoying college, one class at a time while her children were growing up, fed her love of literature and creative writing. She and her husband have five grown children and multiple grandchildren living all over the country.

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