Let's Eat - March 2010

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E n l i g h t e n i n g

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E n t e r t a i n i n g

March 2010

E s s e n t i a l

Free!

Cooking Slow When You’re On the Go

Conscious Wine & Food Tasting

Jan Quiter Staybridge Suites

in the Radisson 100 West Michigan Avenue Downtown Kalamazoo 269.226.3174

ROBERT GRAHAM available at

Men s & Women s Apparel and Accessories

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Greater Kalamazoo Edition • March 2010

The People Who Make It Happen...

Publisher: Darlene Clifford dclifford@womenslifestylekazoo.com

Contributing Writers: Sandy Derby Kelly Duggan Mary Beth Esquibel Lauren Fitzmaurice Chloe Herakovic Emily Magyar Heidi McCrary Ann Mohr Jeff Murphy Judy Pearson Juli Wiseman The Kalamazoo Network

Sales: Sales Manager Ruth Ann Dibert radibert@womenslifestylekazoo.com

Let’s Eat LET’S EAT! 10 Steps for a Carb Makeover...................................................................18 Delightful Discoveries .................................................................................20 Not Your Momma’s Kitchen!......................................................................22 Replacement China......................................................................................27 Top 10 Food Trends for 2010 ....................................................................28 Mindful Eating ..............................................................................................30 BROADEN YOUR HORIZONS Conquer Your Clutter: Recipe Collections...........................................10 IMHO (In My Humble Opinion) ...............................................................18 Reader’s Lounge...........................................................................................34

INTERIOR IDEAS Start Your Garden Indoors ............................................................6

Sales Representatives: Brenda Murphy Pamela Nunley Maria Pavletic

Layout & Design:

FACES IN HEALTHCARE .............................................................15 BUSINESS & FINANCE Financial Sauvé ...............................................................................21 Networking with the Kalamazoo Network...........................31

jr4 designs JR Harper

Photography: Connie Hagman

LOOKING AND FEELING GOOD Sleeping with Style...............................................................................................................8 Gestational Diabetes .........................................................................................................14

Office Manager: Patty Hess

CONTACT US

By Phone: 269-569-1647 Sales Info: 269-271-1032

By Mail: Greater Kalamazoo Womenʼs LifeStyle, P. O. Box 2284, Portage, MI 49081-2284

By Email: wlskazoo@provide.net

website: www.womenslifestylekazoo.com

Coming In April Beautiful You!

LOOK WHO’S TALKING Jan Quiter ..............................................................................................................................26 RECIPES Easy as Pie Chocolate Satin Pie ..................................................................................12 Easy Frozen Key Lime Pie.......................................................................12 Spring Herb Omelets...............................................................................12 Stuffed French Toast with Fresh Berry Topping .............................13 Dinner’s On While You’re Out Chilly Day Beef Chili.................................................................................24 After-Work Beef Pot Roast Dinner ......................................................24 Lazy Day Beef & Vegetable Soup ........................................................25 Three Quick Dinners Stuffed Peppers.........................................................................................29 Chicken & Rice Florentine......................................................................29 Southwest Chicken & Rice Wraps .......................................................29 Strawberry Spice Muffins.......................................................................29 COMMUNITY NEWS & HAPPENINGS Women In History...................................................................................................................................................................27 Calendar.....................................................................................................................................................................................32

Greater Kalamazoo Edition • March 2010

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Greater Kalamazoo Edition • March 2010

From the Publisher Welcome to March and our annual “LET’S EAT” edition. I am writing this column in mid February and gazing out the window at the results of yet another winter storm. While all this snow is undeniably beautiful, at this time of year it is just plain “BORING!” By now cabin fever is setting in with a vengeance. Tempers are short, the kids are bickering (more than usual) and we can’t wait for spring to arrive.

So what to do? LET”S EAT! All I can think of right now is comfort food, warm yummy comfort food! Chili, spaghetti, casseroles, soups and pot roast come to mind! For breakfast, maybe something a little out of the norm: Stuffed French Toast or an omelet. Next I’m going to want dessert! How about a Chocolate Satin Pie or Key Lime Pie to wake up my hibernating taste buds?

Have I made you hungry yet? Given you the urge to get into the kitchen and get going? I hope so, because that’s what we are all about this month. Let’s face it, March can be the most “ornery” of months…cold and snowy one moment…warm and melting the next. We can get very frustrated unless we have a plan to deal with it. So – let’s cook and start planning our spring activities… such as gardening or spring cleaning.

March is also when we begin our feature series on Kalamazoo Faces In HealthCare. You will find valuable information about our medical community and who’s who in healthcare. We have some outstanding providers in our area and we want you to know about them.

For all of you who came out to the Kalamazoo Women’s Expo…we thank you! It was a tremendous success and great fun was had by all! We had a wide variety of products, services and foods all under one roof. I want to take a moment and thank the talented people who provided excellent workshops for our guests: Allison Hammond – All About FaceBook Derby Financial – A Women’s Journey Toward Financial Independence Sydneys at the Radisson – Spring Fashion Show Kelly Duggan Image Consultant – Mini Make Over – 5 Timely Tips Georgiann Vissem – Motivational They all did an outstanding job. If you had to miss it this year…we hope you will certainly plan to come next year.

We are pleased to introduce our 2010 Regional Business Guide. A copy is available at most of the same locations where you find your magazine. Or you look for our online version on our website: www.womenslifestylekazoo.com.

It’s loaded with profiles and information about outstanding Kalamazoo area organizations that bring vital services and products to our community. We hope you will reference it often!

Signing off till April,

Darlene

HAVE LAST YEAR’S RETURN CHECKED FOR ERRORS WITH THE H&R BLOCK SECOND LOOK® REVIEW. If you didn’t use H&R Block last year, bring in your return for a Second Look® Review. Last year, we found errors on 2 out of 3 tax returns prepared by someone else. ¶ We’ll check for missed deductions and credits, to help make sure you get the maximum refund you’re entitled to. We’ll also certify whether or not your original return is accurate.¨

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H&R Block Tax Services of Kalamazoo, Barry and Calhoun Counties. Year-Round Service and Audit Services Available.

Greater Kalamazoo Edition • March 2010

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i n t e r i o r

i d e a s

Start Your Garden Indoors

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o images of flowering trellises laden with yellow, pink, green and purple blooms dance through your dreams? You may be ready for some warm spring-like temperatures, but the weather outside is still a little frightful. Ignore the weather and bring spring inside with some indoor gardening.

• Use loose potting soil to promote root growth. Outside, worms and insects tunnel through the dirt, naturally breaking it up to help plants spread their roots. To mimic their effect indoors, use potting soil mixed with peat moss, vermiculite and perlite to create a light texture that won’t compact after a couple of waterings.

Courtesy ARAcontent

• Make sure the natural light is adequate.

Some plants like direct sunlight and must be located near a south-facing window, while others prefer a few hours of indirect light. Another option is artificial light, such as the Grow Light Pro White which can also help you get your spring garden started early with seedlings.

Not only does bringing spring inside help brighten your home, but houseplants can also improve the quality of the air you’re breathing.

• Rotate your plants to ensure they’re getting proper lighting on all sides. This will help the stems grow straight, rather than bending unnaturally toward the source of light.

By planting now, you can grow vegetables, herbs and flowers primed for transplanting when warmer weather finally arrives. And since they’re inside, you can watch the plants as they shoot their little green stems out of the fresh dirt, monitoring them as they grow.

• Keep the humidity level above 50 percent with a humidifier. When the humidity drops below 50 percent, most plants suffer from water loss through their leaves, and it’s difficult to regain that water balance, even with frequent watering.

Grow Light Pro White

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Greater Kalamazoo Edition • March 2010

When You Can’t Be There, We Can.

Whether it’s for two hours or 24, when you need help caring for someone you love, Kalamazoo’s oldest and most experienced home health provider can be there to lend a hand with meal preparation, housekeeping, bathing and dressing, or even just to provide a little companionship. You can also take comfort knowing our home care specialists are people you can trust—because each and every one of them received an extensive drug and criminal background check prior to working for us.

So you can worry less and enjoy life with your loved one more.

For more on our trusted difference, call 1.800.772.3344 or visit homehealth.borgess.com.

A member of Ascension Health®

Greater Kalamazoo Edition • March 2010

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By Sara Cosgrove

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ost American women don’t get enough sleep. According to the 2007 National Sleep Foundation Sleep in America poll, 67 percent of us (ages 18 to 64) experience frequent sleep problems. Although the old adage about “counting sheep” may work for some, a few practical tips for uninterrupted slumber include starting a routine sleep schedule, foregoing caffeine eight hours before bed and getting plenty of exercise. But there is also an aesthetic, sensory sleep starter that involves creating a cozy sleep environment, and that includes what you wear to bed.

Before you pull back the covers, slip into what makes you feel comfortable. Whether you prefer the feminine details, like crochet, satin rosettes and butterflies, or American classics like cotton flannel nightshirts and wooly socks, your bedtime routine is about to get a lot more stylish.

Nautica flannel cotton plaid nightshirt, $38 Available at department stores and boutiques

P.J. Salvage Purple Persuasion Chemise, $54 Available at department stores and boutiques

Isotoner Rosette Satin Ballerina Slippers in Plum and Smoke, $22 Available at department stores and retail outlet stores

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Greater Kalamazoo Edition • March 2010

P.J. Salvage Butterfly Beauty Cami and Butterfly Beauty Pant, $41 and $54 Available at department stores and boutiques

Greater Kalamazoo Edition • March 2010

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C o n q u e r Yo u r C l u t t e r

Put Recipe Collections in Their Proper Place

By Alexandra Fix

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hen a recipe catches my eye in a magazine or newspaper, I clip and save it to perhaps make someday. Sometimes I simply clip as I imagine the taste of it or the evening of sharing it. I file it away.

Total satisfaction, zero calories.

What happens when those recipes multiply until they’re popping out of kitchen drawers? With today’s online resources, it’s possible to find any recipe any time, but many of us still like our clipped recipes that need no electronic power for viewing. My recipe clippings find their home in file folders, decorative ring binders, online recipe boxes and the old-fashioned kitchen recipe box.

Kitchen recipe box This is where the best of the best eventually lands. Once used and enjoyed multiple times, recipes are added to this collection.

Good-sized recipe boxes are tricky to find, so often this system is limited to triedand-true family favorites.

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you’re bound to run across some that looked great at the time, but are way too fussy upon review. When sorting, group similar recipes. For example, when I clip fish chowder recipes, I’ll paperclip those together and the next time I’m making that dish I’ll read over all of the recipes and pick the one that sounds best. If the one used is a hit, it’s OK to toss the rest. After purging a file folder, note the month and year in pencil just below the tab. You’ll know how long it’s been between cleanouts. The longer a recipe lies dormant, the less likely it will ever appear on your dining table.

Once recipes meet your family standard, move them to a kitchen recipe box.

Ring binders Some of my daughters use this binder system exclusively to hold their clipped recipes. I’m afraid I have a lifetime of too many recipes and need the above, more comprehensive file folder system. Fill the binder with clear plastic protector pages, insert a sheet of cardstock in each and prepare to collect recipes. Tabbed dividers allow you to group recipes by categories just like in a cookbook or file drawer. As you page through the

binder, again group like recipes so you can put them through the same narrowing down as described above.

As you page through recipe choices, occasionally purge and remove recipes you’ll never make. Once you’ve cleaned out a section note the month and year in pencil near the tab.

Since I have the file folder system established, I use my ring binders a little differently. Mine change as the seasons change. I will pull together recipes that I really want to make in the very near future. As winter draws to a close, I might go through my file folder of salad recipes and light pastas and choose ones that catch my eye to try as the weather changes. Glancing through a current magazine with spring recipes, I’ll clip ones that spark my interest and slip them in here for seasonal inspiration.

Electronic recipe collections

File drawer

Browsing online for recipes feeds that same zero-calorie, grazing pleasure. When I’m looking for recipes online, I love the ease of inputting an ingredient and generating a choice of recipes.

Another handy feature is the online recipe box to save favorites or possibilities. Two of my favorite recipe “clipping” Web sites are allrecipes.com and epicurious.com.

Break down your recipe categories any way that suits you. A sampling of my file folders include breakfasts, kid food, lemon recipes, open fire cooking, pickles, soups and venison. Periodically, purge these files. Leaf through the recipes and

Recipe organizer software is available for purchase through sources like computercookbook.com and livingcookbook.com. Amy Knapp’s In Focus Family Organizer, available at familyorganizer.com, is one of my favorite digital recipe organizers. This life and meal planner has a wonderful menu planner that even generates a grocery list and related coupon search. Family recipes are easily stored and retrieved, and eating well has never been easier.

Greater Kalamazoo Edition • March 2010

Greater Kalamazoo Edition • March 2010

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Photograph is exclusive property of Publications International, LTD.

Suprise your family any day of the week with these tried and true recipes using evaporated milk courtesy of Nestlés.

Chocolate Satin Pie 10 servings For an after dinner surprise, try the smooth richness of this Chocolate Satin Pie. 1 prepared 9-inch (6 oz.) graham cracker crust 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk 2 large egg yolks 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 1/4 cup chopped nuts (optional) Whipped cream (optional)

Easy Frozen Key Lime Pie 10 servings

WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

4 servings POUR into crust; refrigerate 3 hours or until firm.

Top with whipped cream before serving; sprinkle with nuts.

Enjoy the return of Spring with this easy-to-make light and tasty treat.

1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Lowfat 2% Milk, well chilled 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk 1/2 cup fresh lime juice 1 tablespoon freshly grated lime peel (green part only) 1 prepared (9 ounces) graham cracker crust 10 thin lime slices for garnish (optional) POUR evaporated milk into small mixer bowl; place beaters in same bowl. Freeze for about 30 minutes or until ice crystals form around edge of bowl.

BEAT at high speed until evaporated milk doubles in volume. Beat in sweetened condensed milk, lime juice and grated lime peel. Spoon into crust.

FREEZE for 6 hours or until firm. Garnish each slice of pie with lime slice. Cover any leftover pie and freeze for up to 1 week.

Cook’s Tip: Two prepared (6 ounces each) graham cracker crusts may be used in place of 9-ounce crust.

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Spring Herb Omelets

Greater Kalamazoo Edition • March 2010

A morning surprise the entire family will enjoy, this breakfast classic is ready in minutes. Fresh herbs and melted cheese add a world of flavor and offer a delicious way to start the day!

7 large eggs or 1 1/2 cups fat free egg product 1/2 cup NESTLÉ CARNATION Evaporated Fat Free or Evaporated Lowfat 2% Milk 1/2 cup (2 ounces) shredded Gruyère cheese, divided 3 teaspoons snipped fresh dill, divided 3 teaspoons chopped chives or scallions, divided 3 teaspoons chopped flat-leaf parsley, divided Ground black pepper Nonstick cooking spray BEAT eggs and evaporated milk in medium bowl.

SPRAY medium (9- to 10-inch) nonstick skillet with nonstick cooking spray; heat over medium heat. Pour half of egg mixture (about 1 cup) into skillet; cook for 2 to 3 minutes or until set but still moist on top, lifting edges occasionally to allow uncooked egg mixture to flow to the bottom of the skillet.

TOP one side of cooked eggs with 1/4 cup cheese and 1 1⁄2 teaspoons each of dill, chives and parsley. With spatula, loosen the edge of the omelet and fold half of it over the cheese and herbs. Remove from heat; cover. Let stand for 1 minute or until cheese is melted. Remove omelet from skillet. Repeat process with remaining ingredients to make second omelet. To serve, sprinkle each omelet with pepper; cut each omelet in half.

Stuffed French Toast With Fresh Berry Topping 6 servings Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast “sandwiches.” Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation.

2 cups mixed berries (strawberries, raspberries, blueberries and/or blackberries) 2 tablespoons granulated sugar 2/3 cup lowfat ricotta cheese 1/4 cup strawberry preserves 3 large eggs 2/3 cup (5 fl.-oz. can) NESTLÉ CARNATION Evaporated Fat Free Milk 2 tablespoons packed brown sugar 2 teaspoons vanilla extract 12 slices (about 3/4-inch-thick) French bread, divided Vegetable oil, butter or margarine Powdered sugar (optional) • Maple syrup, heated (optional) COMBINE berries and granulated sugar in small bowl. Combine ricotta cheese and preserves in separate small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla extract in pie plate or shallow bowl; mix well.

SPREAD ricotta-preserve mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.

HEAT small amount of oil in large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes or until golden brown.

SPRINKLE with powdered sugar; top with berries. Serve with maple syrup.

Greater Kalamazoo Edition • March 2010

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t e s t i n g

f o r

Gestational Diabetes

by Brad A. Irving D.O.

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s a woman enters her third trimester of pregnancy, it’s time to drink down that orange stuff to test for gestational diabetes (GDM). You may ask, why do I need to test for diabetes? Or is there a way to get out of this, like trying to escape jury duty? The bottom line is that, although uncommon, gestational diabetes can carry a significant risk to you the mom, but also to that precious cargo you carry, so slurping down the dreaded orange stuff is actually one of the most important things you do during your pregnancy.

To really understand what is happening in GDM, you first need to see how the body normally processes sugar. Insulin is the key. When we eat, our bodies break down our food into simple sugars and proteins to be utilized. The pancreas constantly monitors the sugar level because one of the pancreas’ main jobs is to make insulin. Insulin is a very important chemical messenger that essentially enables the tissues in your body to absorb the sugar they need to operate properly.

When insulin works properly, the body is able to keep blood sugar stable. However, in diabetics the cells of the body become less sensitive to insulin. (This is something like what happens to the average man’s ability to pay attention to his wife while the playoffs are on TV; he simply doesn’t hear her.)

Gestational diabetes (GDM) is a unique form of insulin resistance that is typically temporary. Only two to five percent of pregnant moms have GDM. As the baby grows, a hormone is released by the placenta that causes insulin resistance in the body.

This is a normal hormone released in all pregnancies, but in some women its effect is too strong. Insulin isn’t able to do its job and blood sugar increases drastically. In most cases when the pregnancy is over, the resistance to insulin goes away; however, having GDM does put one at higher risk of developing real diabetes later in life.

You may be asking, so what if the sugar level in the blood is high? Why all the fuss? The tissues in our body require a careful balance of sugar to work properly. When the sugar is high there is damage to the tissues; such as blood vessels, nerve, and even to the fetal tissue. There are a number of negative impacts of uncontrolled

blood sugar in a mom with GDM. The most common is that the baby gets big. When you see babies upwards of nine or 10 pounds, the moms were typically diabetic. Another tragic complication is a higher risk of stillbirth (death) in the last few weeks of pregnancy. Moms with GDM also have higher rates of blood pressure problems, cesarean section, dangerously low sugar after birth (for baby) and the need for labor induction. The risk of all of the above complications can be minimized with tight blood sugar control.

GDM is diagnosed often near the third trimester of pregnancy. That nasty orange stuff is a sugar load, and a blood draw is done an hour later to see if the sugar is elevated. If the test is abnormal, a more specific diagnostic test is done. The testing is important, as keeping those blood sugars in the normal range affects not just mom, but mostly the baby. Research has shown that strict control, or the lack thereof, of the sugars can have life-long consequences for baby.

One important way doctors watch over moms with GDM is to have the moms test their blood sugar regularly after they are diagnosed. This is done with a simple finger prick and an instant blood sugar monitor. They often watch for signs of problems with frequent visits and utilize ultrasound to check on the baby’s growth and well being. Most doctors recommend labor induction at the last week in pregnancy, as this has shown to avoid some of the common complications that occur in GDM pregnancies.

Thankfully, most women are able to keep their sugars controlled with a balanced diet of carbs, proteins, fruits and vegetables. Most don’t realize how carbs in the diet can really elevate the blood sugar. Bagels, rice, white bread, pasta and, of course, pop or desserts are notorious for causing high sugars. Pregnant women diagnosed with GDM are often referred to special diabetic educators to learn about the most healthy diet for their baby. For some moms a controlled diet may not be adequate for control. In those cases certain medications can help the body sensitize to insulin. There are few that require extra insulin to keep the blood sugars under control.

When diagnosed with GDM, the pregnancy is considered a higher risk that requires frequent visits with your doctor to keep it under control.

But with effort on part of the mom and her physician the pregnancy can be managed to safely bring a healthy little boy or girl into the world.

Brad A. Irving D.O. is a physician at Grand Rapids Women’s Health.

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Greater Kalamazoo Edition • March 2010

Now Accepting New Patients

Susan M. Dennis, D.D.S. Dr. Susan Dennis was born and raised in Hancock, Michigan located in the beautiful Upper Peninsula of our state. She attained her Undergraduate degrees in Biology and Medical Technology from Michigan Technological University. Dr. Dennis then completed her training at the University of Michigan, where she earned her degree in Doctor of Dental Surgery. There she received the Vedder Society of Crown and Prosthodontics award for outstanding achievement as a senior dental student.

Dr. Dennis is certified in Lumineers Cosmetic Veneers, Invisalign Orthodontics, and Dental Implant Restoration. It brings her great satisfaction to use her skills and training to help her patients. "My biggest achievements," says Dr. Dennis, "in our practice happens when I can give a patient a healthy, more attractive smile and it becomes a lifechanging event in a good way." Also, important to her is when a patient reports that their headaches that are related to dental problems are gone and they are able to go off pain medication. She urges those suffering from headaches to determine whether there is a dental component to them.

Dr. Dennis has been happily married to her husband, Jim Murray, for twenty-nine years.

Together, they have three wonderful sons and a beautiful daughter-in-law. They chose to live in Southwest Michigan thirty years ago, when they fell in love with this family-oriented community. They especially enjoy all that Western Michigan University and Kalamazoo College offer this area in the form of vitality, arts, sporting events and contemporary, cultural leadership. In her time off, Dr. Dennis spends time with her family and enjoys running, weight training and dancing. She is also passionate about cooking, health and nutrition.

Susan M. Dennis, D.D.S. 8150 Moorsbridge Road Suite A, Portage, MI 49024 269-327-3400 www.mydrdennis.com Advice: “Today, there are many options for creating a beautiful, youthful, natural-looking smile. Find out what choices you have and pick the ones that make sense to you.�

To schedule an appointment with Dr. Dennis call 269-327-3400 or visit www.mydrdennis.com

Greater Kalamazoo Edition • March 2010

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Julie L. Powell Now Accepting New Patients

Cosmetologist and Certified Skin Care Specialist Julie Powell was the first to bring medical microdermabrasion to the Kalamazoo area.

She has worked with plastic surgeons and dermatologists in our area for over twentyone years. Julie is a Licensed Cosmetologist and Certified Skin Care Specialist and she wants to help you look your best. For ten years she owned and operated her own skincare center, before joining the Parkway Plastic Surgery team.

Her specialties include: Certified Fraxel Restore; IPL Skin Rejuvenation; hair removal; chemical peeling and acne skin treatments. One of her greatest joys is watching her clients’ elated expressions as their skin care results begin to show. Their renewed sense of self confidence is the greatest reward she can receive.

Julie was born in Plainwell, Michigan and has been married to husband, Michael, for twenty-nine years. Together they raised two wonderful daughters, Jamie and Jessica.

She is a strong believer that West Michigan is the greatest place to raise a family and run a business. As a nature lover, Julie knows our area offers the opportunity to experience the best of all four seasons. She loves watching sunsets on Lake Michigan. Her other interests include: walking, hiking, cross country skiing, nature photography and travel.

Parkway Plastic Surgery 575 W. Crosstown Parkway Kalamazoo, MI 49008 269-343-5750 Toll Free: 877-995-5750 www.myparkwayplasticsurgery.com Advice: “I can’t say enough about sunscreen and its importance! Ninety percent (90%) of physical aging is due to the sun, which, as with tanning beds, contributes to a deadly form of cancer - melanoma. Protect your skin everyday and wear sunscreen.”

To schedule an appointment with Parkway Plastic Surgery, call 269-343-5750 • Toll Free: 877-995-5750 • www.myparkwayplasticsurgery.com

Bruce A. Rowe, M.D. Now Accepting New Patients

Rowe Orthopaedic Center

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Dr. Bruce Rowe has completed all of his education and medical training right here in Michigan. He is a graduate of Plainwell High School, after which he attended Albion College and then Wayne State University School of Medicine in Detroit. He completed his Residency in Orthopaedics at the Henry Ford Hospital in Detroit and has been practicing Orthopaedic Surgery in Kalamazoo since 2002. The doctor stays involved in the business and politics of medicine by being a Board Member of Paragon Health, P.C. and also serves as a Clinical Instructor for Michigan State University’s Department of Surgery Residency Program. Dr. Rowe is a certified member of the American Association of Orthopaedic Surgeons, as well as the Arthroscopy Association of North America.

Dr. Rowe stresses the importance excessive body weight plays in joint pain, especially knee pain. He explains, “Because of the biomechanics of your knee, it often experiences pressures of four to six times your body weight when doing things like climbing stairs or standing up from a chair.” The good news, he reports, is that small changes can make a huge difference! A weight loss of even ten pounds can reduce the pressure on your knees up to sixty pounds.

During his free time, Dr. Rowe enjoys traveling and photography.

Bruce A. Rowe, M.D. Rowe Orthopaedic Center 2318 Gull Road, Suite A-1, Kalamazoo, MI 49048 269-353-9821 www.roweortho.com Advice: “Patients should be treated like family. That is always the goal in our practice.”

To schedule an appointment with Dr. Rowe, call 269-353-9821 or visit www.roweortho.com.

Greater Kalamazoo Edition • March 2010

Borgess Women’s Health

Now Accepting New Patients

Caring for One VIP: You With today s pace, it s no wonder you sometimes forget to take care of yourself.

But rest assured, your health is always on our mind. Our board-certified physicians and certified nurse midwives understand the unique needs of women and how those needs will change across a lifetime.

That s why we offer programs and services designed to help you prepare for and respond to change, whether you re bringing a new life into the world or finding balance for your hormones. Emphasizing wellness and education, our specialists deliver comprehensive treatments for: Endometriosis Uterine fibroids Hormone imbalance, including hormone replacement alternatives Stress incontinence Pelvic pain Interstitial cystitis Polycystic ovarian syndrome (PCOS) Osteoporosis, including screening and prevention Cancer, including screening and prevention Borgess Women s Health also provides access to the latest minimally invasive procedures, including endometrial ablation and laparoscopic hysterectomy, as well as shared medical appointments and a free monthly Women s Health Lecture Series. For more on how we focus on the one and only you, call 269.226.5927 or visit women.borgess.com.

Borgess Women s Health 1535 Gull Road, Suite 250 Kalamazoo, MI 49048 269.226.5927

7895 Currier Drive Portage, MI 49002 269.321.7000

671 Allegan Street Plainwell, MI 49080 269.685.1002

women.borgess.com

Providers from left to right, top to bottom: Jennifer Frink, MD; Michael Hardiman, DO, FACOG; Arthur James, MD, FACOG; Kirsten Johantgen, MD, FACOG; Scott Piereson, MD, FACOG; Rajiv Rangrass, MD, FRCOG, FACOG; Cathy Schauer, MD; Marijo Steenstra, MD; Jennifer Thome, MD, FACOG; Janice Werbinski, MD, FACOG; Robert Winter, MD, FACOG; Megan Deibel, MSN, CNM; Lori Kellogg, MSN, CNM; Christina Majszak, MSN, CNM; Susan Miller, MSN, CNM; Theresa Newberry, MSN, CNM; Katherine (Trinie) Vander Ploeg, MSN, CNM; Pamela Wadsworth, NP

Greater Kalamazoo Edition • March 2010

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10 Steps

Definitely toss your carb triggers – junk foods that you are powerless to resist.

Remember, if you have to drive to the store to get ice cream, you will be much less likely to binge.

6.

Take time. Often we grab food before we even know whether we really want it. That knee-jerk reaction gets us into trouble. Take a 10-minute pause before diving into any snack, from popcorn to leftover doughnuts.

Read labels on the rest. If wheat flour or enriched flour is in the top three ingredients on a label, you are holding a poor-quality carb. Toss it.

7.

Identify the craving. Is it for something crunchy or chewy? Cold, sweet or creamy? Once you’ve pinpointed exactly what you want, find a low-calorie food that satisfies that craving. Luckily, the better you eat, the more your cravings for fatty or overly sweet carbs will dwindle.

8.

9.

Eat a nutritious breakfast and you are much more likely to resist junk-food temptations throughout the day.

for a Carb Makeover 2.

Restock the kitchen with the 100% whole grains you like, such as 100% whole-wheat bread, old-fashioned oatmeal, Kashi Autumn Wheat Cereal or GoLean Cereal, Zoom hot cereal or instant brown rice.

Experiment with new grains, such as barley, millet, amaranth, whole-wheat couscous or bulgur.

by Elizabeth Somer, M.A., R.D.

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f you’re a carb craver, you need to treat yourself with a little kindness. It’s not your fault you can’t keep your fingers out of the cookie jar or the bag of chips. You can’t “will away” those cravings. They are hardwired in your head.

So work with your carb cravings. Make sure each meal contains at least one whole grain. Plan a quality-carb snack at your most craving-prone time of the day (typically mid-afternoon or late evening). To maximize your mood and minimize your weight, you need to take this quality-carb message seriously. That means tackling the issue with a 10-step plan.

1.

Purge the kitchen of all white flour. Throw out the obvious: the white rice, the instant mashed potatoes, any cracker or cookie made with anything but 100% whole grain (you are pretty much down to Triscuits and 100% Whole Wheat Fig Newtons). Get rid of all potato chips, Pop-Tarts, boxes of bread crumbs, Pasta Roni, Hamburger Helper, cans of Chef Boyardi Ravioli, Costco muffins and such. Search the freezer for French fries, hash browns, breakfast foods made from processed grains or other highcalorie/low-quality items like frozen pasta entrees or pot pies.

If you can’t imagine your spouse or kids loving whole-wheat pasta or whole-wheat tortillas, then choose the next best thing. For example, try Aunt Jemima frozen Pancakes with Whole Grains, or tortillas or pastas made from blends of whole wheat and refined wheat, such as Ronzoni or Barilla whole-wheat blend pastas.

3.

Switch to quality carbs in recipes. For example, if a recipe calls for white rice: use instant brown or wild rice, bulgur, millet or other whole grainflour: use at least half whole-wheat flourbread (such as French toast): use whole-grain breadpotatoes: use sweet potatoes, yams, squash and/or corn

4.

Plan snacks and bring grains with you. When packing your lunch and snacks for the day, make sandwiches with 100% whole-grain bread, use low-fat cheeses such as Cabot Vermont 50% Reduced Fat Cheese, and include other grains like 100% whole-grain crackers or air-popped popcorn.

5.

Create nonfood rewards. Praise yourself with a manicure, flowers, a game of golf on Saturday or a Netflix movie.

What’s My Line?

I was having lunch with a couple of girlfriends the other day and our conversation turned to job titles. We agreed how astounding it is that so many changes have occurred in this area without us even being aware of it. No longer do you phone the Personnel Department to find out how many vacation days you have left. You email Human Resources. If you’re in need of supplies, you don’t trot down the hall to Purchasing, you text Supply Chain Management. And if your line of work includes selling, you wouldn’t be caught dead with the title Salesperson on your business card.

No ma’am! Today you are a Product Marketing Specialist.

This conversation really stuck with me and, unable to fall asleep that night, I lay awake and envisioned five other new job titles, and what their descriptions might be.

My first vision was of the Cranial Adaptation Consultant (CAC). This individual is responsible for filling empty cavities with all the materials necessary to carry out day to day functions for an ensuing time period of approximately 75 years. Without the CAC, our world would be filled with, quite literally, a bunch of airheads. Each of us spent a minimum of thirteen years with a series of CACs. However, we knew them better as teachers.

My second job description is for an Administrator of Alimentation Readiness (AAR). Persons filling an AAR position must be familiar with all types of hand held apparatus whose functions vary from cutting to combining to achieving their concoction’s maximum temperature. One must also be willing to experiment with vegetation, regardless of how many times they have previously turned up their noses at it.

The downside of an AAR position is that it carries with it the risk of sure and steady weight retention. Just spend a few hours on the Food Network and count how many of the episode hosts fall with the National Insurance Weight Chart parameters. Practically none. These folks don’t call themselves AARs. They’re much more comfortable with the more common title: head chef.

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Keep hunger at bay. Eat small meals and snacks evenly distributed throughout the day. This helps keep serotonin levels (and other nerve chemicals like NPY) in the normal range.

10.

Out of sight, out of mind. Put another way, seeing is craving. Watch out for temptations at the mall, restaurants and friends’ houses. It is easy to overdo carbs when most of the ones offered to you are the low-quality ones. For example, studies at the University of Illinois found that people ate 45% more calories when there was a bread basket placed on the table in restaurants than when the server came by and offered them a slice from a basket. Ask that the tortilla chips be removed when dining at a Mexican restaurant and you’ll save yourself 300 unnecessary calories. Avoid the coffee shop with the display of muffins, scones and croissants.

The above is an excerpt from the book Eat Your Way to Happiness by Elizabeth Somer, M.A., R.D. Copyright © 2009 Elizabeth Somer, M.A., R.D., is a registered dietitian and author of several books, including 10 Habits That Mess Up a Woman’s Diet, Food & Mood and Age-Proof Your Body. She is a member of the editorial advisory board of Shape magazine and editor in chief of Nutrition Alert, a newsletter that summarizes the current research from more than 6,000 journals. She appears frequently on NBC’s Today and other national television shows.

To fill my third position, an individual must be extremely flexible when it comes to presentation. An Extraneous Filament Removal Manager (EFRM) cannot be bound by what’s comfortable and familiar. They must be willing to break their earthly bonds and strive to achieve pinnacles of perfection on a daily basis. Successful EFRM candidates must be part artist, part psychologist, part idol worshiper. They are the epitome of yes-men and women, keeping their own opinions in check at all times. They possess the broadest of shoulders while completely eschewing the words gray, thinning, and bald from their lexicons. They hold in their hands the power to create masterpiece or disaster and a visit with them can be more frightening than a visit to the dentist. They are the world’s hair stylists.

This next profession is sure to achieve heights in retirement many others will never see. A Systems Analyst for Deified Dogma (SADD) possesses a very unique skill set as their complex position involves a giving and receiving of information. The first portion of their job is to translate and communicate material that is often misunderstood or misused. Following that, they must also transfer data acquired within one realm to the omnipotent recipient of all such data. Those employed as SADDs experience great swings in their popularity. When all is right with the world, their venues are more often populated by crickets than believers. But in times of turmoil, it’s standing room only. The generic title of SADD covers the group as a whole, but come Saturday or Sunday, we’re more likely to call them Pastor, Priest and Rabbi.

Rounding out this impressive list of professions is one near and dear to my heart. A Production Specialist for Character Inscribing (PSCI) is one of those professions you can take with you wherever you go. And go you will, as firsthand knowledge is always better than hearsay. PSCIs use their entire bodies on the job. Eyes, ears, and feet in good working order are required to experience the events that will be communicated at a future date. But fingers in optimum condition are the most crucial. No matter whether it’s a quill, Bic, or keyboard, a PSCI’s fingers are the exit points for all their creations. As a PSCI myself, I know this for a fact. But I can’t imagine telling people I’m a Production Specialist for Character Inscribing. I’d much rather just say I’m a writer.

So there you have it: a list of professions with titles fit for the 21st century. Now let’s just hope those titles fit on a business card! This is, of course, all in my humble opinion.

Judy Pearson is the founder of Courage Concepts, an organization which fosters courage in women through seminars and Courage Conventions. Judy is also the author of magazine and newspaper articles, as well as two books about ordinary people who exhibited extraordinary courage. Her latest, Wolves at the Door, has been optioned for a movie.

Greater Kalamazoo Edition • March 2010

We provide professional care and loving companionship for adults who need assistance or supervision during the day, in a welcoming environment where friendships blossom.

(269) 373-3200 www.oaklandcentre.org

Greater Kalamazoo Edition • March 2010

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Delightful Discoveries

New treat starring Michigan’s superfruit Michigan cherries are what make the new NESTLE RAISINETS® line of 100% chocolate covered fruit so tasty. Cherry RAISINETS are premium whole dried cherries drenched in rich NESTLÉ dark chocolate – a yummy and health-conscious treat!

Sourced exclusively from one of the premier cherry growing regions in Michigan, the Montmorency Tart Cherries used in Cherry RAISINETS are plump and mouthwateringly tangy. With significant levels of antioxidants, cherries are stars in the superfruits category. They contain anthocyanins – flavonoids that give the fruit its red color and have been linked to a variety of health benefits due to their antioxidant effects in the body.

Available at your grocer beginning this month in re-sealable 4 oz Stand Up Bag for a suggested retail price of $3.29.

Scream (or bathe) for ice cream This ice cream looks good enough to eat, but save these creamy treats for the bath! Pamper yourself with ME! Bath Ice Cream®, a flavorful and moisturizing scoop of luxury for your bathtub. Each piece is comprised of a unique sixoil blend, purifying minerals, indulgent fragrances and Epsom Salt, and is 100-percent artisan crafted, taking three days to custom make.

ME! Bath Ice Cream® fizzes and melts immediately when submerged in water, releasing nourishing minerals and fragrant aromatic oils that will hydrate, moisturize and enrich your skin. Simply fill your tub normally and drop in a Bath Ice Cream, soak and relax while your skin enjoys this decadent treat! Color may vary as each Bath Ice Cream is 100% custom crafted and handmade.

Visit mebath.com to order online or to find a retailer near you.

Pictured: Sonoran Sunset, $8.50

Smells like chocolate Godiva Chocolatier unveils a new way to indulge in the sensorial decadence of its chocolates: the Godiva Home Fragrance Collection.

These scented candles are the brand’s first foray into the home fragrance category in its over 80-year history.

The packaging is reminiscent of Godiva’s iconic gold ballotins and the scents are designated by different color printed ribbons on each. The chocolate brown tinted glasses celebrate Godiva’s rich chocolate heritage and are adorned with the Godiva logo. Each holds deep chocolate colored wax infused with cocoa butter.

Choose from these fragrances: Milk Chocolate Truffle; Raspberry Ganache; Twirl (tart raspberry and semi-sweet chocolate); Black Almond Truffle; White Chocolate Magnolia; White Ganache Bliss; Peppermint Bark Godiva Scented Regular Candle 7oz: $22.50 (50 hours burn time) Godiva Scented Travel Candle 4.4oz: $12.50 (10 hours burn time) Available at select department stores nationwide.

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Greater Kalamazoo Edition • March 2010

What is Your Net Worth? f you're like most people, you've never figured out your net worth. Maybe you've eyeballed your assets; added up the house, the 401(k), the brokerage account and the cars, and then subtracted the mortgage, the car loan and a few other things and come up with a roundabout figure, but you need to do better than that.

Net worth is total assets minus total liabilities. You might be living in a modest house and driving an economy car and have a higher net worth than your cousin who lives in a big house and has two BMWs in the garage. It's the difference between what you own and what you owe. We advise calculating your net worth at least twice a year. It can be a bit of a hassle the first time pulling together all the information, but it should be easier in succeeding years.

Assuming that you're going to want to retire at some point, you need to be able to live off of your savings and whatever income you may have -- a pension, for example. Current retirees can count on their Social Security checks, but if your retirement is 25 or 30 years in the future, it's best not to include that in calculating net worth. Net worth statements are like cheesecake: different everywhere you go. Some are too simple and too broad, while others may be so detailed that you're not likely to complete it.

Liquid Assets: Something of significant value that can be sold in a matter of days. Include personal bank accounts (checking, savings and money market), certificates of deposit, bonds, mutual funds, stocks and exchange traded funds. Use values as of the end of the last year so that all your amounts will be on the same day.

Non-liquid assets: Something of significant value that can't be quickly sold without penalty. This would include retirement accounts (IRA, 401(k), 403b, Keogh, profit sharing plans and pension plans). Also include any real estate investments, including the market value of your home.

Other non-liquid assets can include interests in proprietorships, partnerships or company stock in a firm that is not publicly traded. Also include the cash value of any life insurance that is not term insurance.

Immediate liabilities: These are what you owe to creditors -- credit card debt, car loan, student loan and any other debt you have to repay within two years.

Long-term debt: For most people this would be their home mortgage, but it may include other real estate or business loans.

To determine your net worth, do these three calculations: Liquid assets + non-liquid assets = total assets Immediate liabilities + long-term debt = total liabilities Total assets - total liabilities = net worth We recommend you have a complete financial plan done to make sure you have your net worth calculated correctly.

We recommend you make sure you are covered from unforeseen risks such as Long Term Care costs or an untimely death or disability. You need to protect your net worth from the federal government or court expenses eating up your estate in the probate process. Knowing your net worth is important to determine a number of things in your financial journey, so talk to the professionals about your individual situation.

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3.

What services do you provide?

Is the advisor’s practice limited to investment management? Or, can he or she provide insurance products, estate and cash flow planning, retirement, or other important services?

4.

What distinguishes you from other advisors?

The answer can provide insight into the advisor’s strengths, priorities, and values.

5.

Have you had any complaints lodged or disciplinary action taken against you?

You should confirm this by checking the web sites of the Financial Industry Regulatory Authority, the Central Registration Depository, the Department of Banking, or the Securities and Exchange Commission.

6.

7.

What to Consider When Shopping for an Advisor How do you find the right financial advisor for you? With seemingly endless market volatility, more people are looking for their first or a replacement financial advisor. Here are a few questions you should ask a potential advisor to determine if he or she is the right fit for you.

1.

How much experience do you have?

Seek help from someone who has at least five years experience in the business, preferably much more.

2.

How many clients do you have?

You should know if you’d be one of 50 or 500 clients.

8.

Can you provide the names of three clients who left you in the last five years?

Any advisor can find satisfied clients for references.

You can learn more from those who left the firm.

Every advisor has some turnover. If the clients left because of extenuating circumstances, but were satisfied with the service, you are probably on to a good advisor.

What was your biggest mistake in the last five years?

Be wary of the advisor who says he or she did not make any. We all make mistakes. Admitting to them is one mark of an honest advisor.

How do you get paid and do you use proprietary products?

Advisors can get paid through commissions and/or fees. In the latter case, the advisor charges a percentage of assets under management and/or an hourly or flat fee for time. Be comfortable with the way your advisor is paid. An advisor who works for a company that offers its own investment products may receive a financial incentive to use them. This may influence his or her choice of investments in which to put your money.

9.

What are your professional credentials?

Anyone can call him or herself a financial advisor.

Look for one who has completed a national education program in financial planning and earned designations such as Certified Financial Planner (CFP), Personal Financial Specialist (PFS), Chartered Financial Consultant (ChFC), or Chartered Financial Analyst (CFA). In addition to passing a standardized exam, such individuals are required to maintain their status with continuing education courses. Bogus designations, especially those geared toward seniors, are a red flag.

10. How do you educate clients?

Does the advisor provide educational workshops or conference calls to their clients? What book would he or she recommend for learning about finances?

11. Does the advisor articulate a clear investment and wealth-building philosophy?

You need to match up. By understanding your advisor’s beliefs, you can determine if you are compatible. Also, ask how they determine the level of risk in a portfolio? How often do they rebalance the portfolio and what criteria is used to do so?

These questions are just a guide. Asking them will help improve your chances of finding the right advisor for you.

Don’t be afraid to interview several.

For a free copy of “10 Questions to Ask When Choosing a Financial Planner” published by the Certified Financial Planner Board of Standards, Inc. or a free copy of our “Guide to Investing” please call 269-321-5047.

Sandy K. Derby, CFP®, ChFC has been in the financial services industry since 1989. She was recently selected as one of America’s Top Financial Planners by Consumers Research Council of America. Sandy is President of Derby Financial & Assoc. LLC, where our goal is to help women become financially secure and independent, through comprehensive financial planning. Sandy can be reached at sandykderby@derbyfinancial.net or 269-321-5047.

Securities and investment advisory services offered through Woodbury Financial Services, Inc PO Box 64284, St Paul MN 55164-0284, 800-800-2638. Member FINRA/SIPC and Registered Investment Advisor.

Woodbury Financial Services, Inc. is not affiliated with Derby Financial & Associates, LLC.

Greater Kalamazoo Edition • March 2010

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Not Your Momma’s Kitchen!

By Angela Klinske

So you like the look of vintage but the power of modern kitchen tools? This month, Women’s LifeStyle Magazine goes retro-chic with some nifty vintage-like finds that’ll make your kitchen ‘50s-cool, but 2010 modern!

Retro Big Chill (bigchillfridge.com) of Boulder, Colo. offers a full line of vintage-style refrigerators, ranges and dishwashers.

Check their Web site for a dealer near you.

Refrigerator, $2,695 (20.9 cu. ft.) and $2,495 (14.4 cu.ft.)

Shown in beach blue. Also available in white, black, cherry red, buttercup yellow, jadite green, pink lemonade and orange.

All Gas Range, $4,295 (available in natural gas or propane) Shown below in cherry red. Also available in white, black, beach blue, buttercup yellow, jadite green, pink lemonade and orange.

Kitchy Who says aprons are old-fashioned? These “Flirty Aprons” are collectible, cute and practical. Make a fun, feminine statement with the frosted cupcake apron from Flirty Aprons ($29.99, flirtyaprons.com).

Funky Bai Design’s Kitchen Timer Retro Modern Wall Clock in Turquoise, $36.99

Vintage Fiestaware Check antique stores and online auctions for old, and department stores for new colors and styles of this timeless mix and match dinnerware. Try turquoise or chartreuse, or even ivory and antique gold (turquoise Fiestaware is still in production today). Visit www.hlchina.com for more information on Fiestaware.

Check out these vintage (and not so vintage) cookbooks for all those retro-chic comfort foods – meatloaf, tuna noodle casserole and Chex Mix! • Mastering the Art of French Cooking by Julia Child (the original published in 1961) • Betty Crocker Picture Cookbook (first published in 1950) • Retro Desserts by Wayne Harley Brachman (2003) • More Diners, Drive-ins and Dives

by Guy Fieri (2009)

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Greater Kalamazoo Edition • March 2010

Greater Kalamazoo Edition • March 2010

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Dinner’s On While You’re Out

Slow Cooker Recipes courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association

After-Work Beef Pot Roast Dinner 6 to 8 servings 1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds) 1 envelope (0.7 ounces) Italian dressing mix 2 large onions, each cut into 8 wedges 2 cloves garlic, peeled 2 red bell peppers, cut into 1-1/2 inch pieces 1/2 cup ready-to-serve beef broth 2 zucchini, cut into 1/4-inch thick slices 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water Salt and pepper Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth.

Cover and cook on HIGH 5 hours, or on LOW 8 hours.

Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

Chilly Day Beef Chili 6 to 8 servings (1-1/4 to 1-1/2 cups each).

2-1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces 2 cans (15-1/2 ounces each) black beans, rinsed, drained 1 can (15-1/2 ounces) chili-style tomato sauce with diced tomatoes 1 medium onion, chopped 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon pepper 1 cup prepared thick-and-chunky salsa Toppings: Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours, or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)

Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.

Cook’s Tip: If chili-style tomato sauce with diced tomatoes is not available, substitute one can (14-1/2 ounces) chili-style diced tomatoes plus 1 can (8 ounces) tomato sauce.

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Greater Kalamazoo Edition • March 2010

Lazy Day Beef & Vegetable Soup Makes 6 to 8 servings (1-1/2 to 2 cups each).

2-1/2 pounds beef for stew, cut into 3/4-inch pieces 2 cans (14 to 14-1/2 ounces each) ready-to-serve beef broth 1 can (15 ounces) chickpeas, drained 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained 1 cup water 1 teaspoon salt 1 teaspoon dried Italian seasoning, crushed 1/2 teaspoon pepper 2 cups frozen mixed vegetables 1 cup uncooked ditalini or other small pasta Shredded Romano cheese (optional) Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4-1/2 to 5-1/2quart slow cooker; mix well. Cover and cook on HIGH 5 hours, or on LOW 8 hours. (No stirring is necessary during cooking.)

Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.

Greater Kalamazoo Edition • March 2010

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Jan Quiter General Manager Staybridge Suites

TO WHAT DO YOU ATTRIBUTE YOUR SUCCESS? I often work early mornings and late nights, so I can talk to as many guests as possible. I credit having the right people on our team and we have some great ones! I have a passion for what I do and am always reaching higher. I also have a wonderful husband who understands my passion and supports me.

Staybridge Suites is an all-suite, residentialstyle hotel that focuses on extended-stay and corporate travelers.

TELL US ABOUT YOUR PROFESSIONAL AFFILIATIONS. Jan is active with the Kalamazoo Hospitality Advisory Committee, Kiwanis Club, and volunteers at the Food Pantry once a week.

From the Publisher: It’s great to know that one of the first people Kalamazoo newcomers meet is Jan Quiter. Her warm and friendly demeanor is all it takes to help them feel welcomed and at ease. She loves meeting new people and her job offers her that joy everyday! Thank you, Jan, for taking such good care of our visitors.

HOMETOWN: Bellevue, Michigan- Her graduating class had 31 students!

EDUCATION: Bachelor’s Degree in Hospitality from Battle Creek Business College PERSONAL: Jan grew up in a small farming community with two brothers and two sisters. She credits this background for teaching her the benefits of hard work and the joys received from offering hospitality. Jan married her husband, Vern, thirty years ago. Vern is a retired Consumers Energy lineman and spends his spare time creating custom fishing lures. Together they have two grown sons, Kenn and Paul, six grandchildren and two great-grandchildren. Their cat, Iggie, makes it clear that he owns both of them and, as well as their home.

RESIDES: On a farm near Bronson, fifty-four miles south of Kalamazoo.

PROFESSION: Jan worked for Consumers Energy for thirty years. She has always set challenging goals for herself, often stretching beyond her comfort zone. While working for Consumers Energy, she was the first female meter reader, the first female bill collector and the first female to manage an all male line crew. With many of her goals achieved, she decided it was time for a career change. “I wanted to do something that was a lot of fun and had some new challenges for me. I went into Hospitality and today I manage the award winning Staybridge Suites of Kalamazoo.” The brand name won the prestigious 2009 JD Powers Award for Extended Stay. Staybridge Suites® was recently awarded “Highest in Guest Satisfaction Among Extended Stay Hotel Chains” in the 2009 North America Hotel Guest Satisfaction Index StudySM by J.D. Power and Associates. Jan's local hotel was awarded the 2009 Torchbearer Award from the Staybridge suites brand.

This award is given to hotels that have achieved the highest levels of excellence across the brand.

WHAT STEERED YOU TOWARD A CAREER IN HOSPITALITY? “Growing up on a farm in a small community, we did not have a lot. So at young age, I began to set high goals for myself. I wanted to try things other women may have not done and be the best at it. I am a very competitive person, which has helped me along the way. I love anything related to customer service and realized I was very good at paying attention to those details. I dreamed of managing a hotel and knew that with the right team to help me, we could be very successful. I could have fun talking to my guests, taking care of them and get paid for it!”

TO YOU, WHAT’S THE MOST MEMORABLE JOB RELATED EVENT? I have had so many wonderful experiences, but one memory is very dear to my heart. We had a husband and

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his wife who came from Arizona to stay with us while he had cancer treatments at a local hospital. During his stay, he had his 80th birthday. We gave him a big birthday party and invited his friends and family. We even gave him a pin that said ‘Birthday Boy’. We all had a wonderful time. His family was surprised that we hosted this event for him. Because our guest stays with us for a period of time, they often seem more like family. His daughter said it was one of the kindest gestures anyone had ever done for her Dad. Unfortunately, our friend lost his battle with cancer a while later.

WHAT IS THE BIGGEST MISCONCEPTION ABOUT YOUR JOB? That it is a 9-5 job - after all I am the boss! The truth is I work very long hours!

WHAT DO YOU LIKE TO DO OUTSIDE OF WORK? “I enjoy doing almost any thing with my husband, as we don't see each other a lot. We love just being together and going boating or working on the farm.”

DO YOU HAVE ANY HIDDEN TALENTS? Perhaps it is the fact that she loves to ice skate.

DESCRIBE YOUR “PERFECT” DAY OFF. Jan loves the winter months and enjoys snowmobiling or ice skating. In the summer, she spends her free hours walking in the woods and picking wild flowers.

MOST RECENTLY READ BOOK: Miracle by Danielle Steel FAVORITE BOOK: Amazing Grace by Danielle Steel FAVORITE MOVIE(S): “Pretty Woman - I have seen the movie several times and I listen to the song on my way to work each morning. I’ve always been taller than most (women) and large boned. When I was younger, I didn’t feel like I “fit in” with the other girls. Then I discovered that wearing the right clothes and shoes could make a big difference in how you feel.”

WHAT DO YOU LIKE TO WATCH ON TV? CSI, Law & Order and Criminal Minds WHAT’S IN YOUR REFRIGERATOR? Depending on the day of the week, it can be jammed packed or darn near empty! On Sunday, Jan prepares the family meals for the upcoming week. Then when she gets home late, it doesn’t take much time to fix dinner or if she’s running very, late husband can still have a nice meal.

WHAT DO YOU COLLECT? Miniature Shoes from the Just the Right Shoe Collection. Several years ago, her staff gave her one for her birthday and she has been hooked ever since!

WHAT INSPIRES YOU? “I wake up each morning knowing I am on my way to a job that I love. The rest of the day is always sunshine!”

WHICH CHARITY OR FOUNDATION IS CLOSEST TO YOUR HEART? The American Cancer Society. Her husband is a Cancer Survivor.

WHERE WOULD WE FIND YOU ON A TYPICAL SUNDAY AFTERNOON? In her kitchen fixing next weeks meals and watching the Food Channel on TV. WHAT WOULD BUSINESS ASSOCIATES BE SURPRISED TO LEARN ABOUT YOU? “In 1996, I was Third Runner Up in the Mrs. Michigan Pageant. It was such fun and I meet so many women who have a real zest for life.”

WHAT QUESTION WERE YOU HOPING I WOULDN’T ASK? How many shoes and purses do I have in my dressing room closet! I am a firm believer that shoes make the women and I have about 60 pairs. And yes I wear them all at some point!

YOUR ADVICE FOR OTHER WOMEN: Work hard and reach for your goals. Reaching a goal will inspire you to create and strive for more goals. Most of all have a job you love!

Greater Kalamazoo Edition • March 2010

Online Source for Replacement China More brides choosing heirloom china

Amanda Davis always dreamed of one day having her grandmother’s cherished wedding china as her very own.

Davis had no idea her grandmother, Bettie Guillion, shared a similar dream. But there was one problem: missing pieces. “My mother picked her china out of the Sears and Roebuck catalog more than 60 years ago,” says Guillion’s daughter, Linda Bohannon.

Bohannon heard about Replacements, Ltd., touted as the world’s largest supplier of old and new china, crystal, silver and collectibles, and searched the company’s Web site.

“I called my mother up and asked her, ‘Does your china have little pink and yellow roses on it, and could the pattern name be ‘Countess’?’” Bohannon remembers.

“That was it; that was her china!”

Davis isn’t alone in creating wedding registries for family treasures. Many brides are choosing to complete sets lovingly handed down.

“We’re one of the few places brides inheriting heirloom patterns can turn to for help, because of our huge inventory,” says Traci Hart, Replacements’ director of customer service.

Brides like Davis, who don’t know their pattern name, are in luck. The company also offers a free pattern identification service. You can learn more about Replacements’ bridal registry and free pattern identification service at Replacements.com.

Courtesy ARAcontent

Greater Kalamazoo Edition • March 2010

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Top 10 Food Trends for 2010 Experimentation nation, umami and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel (foodchannel.com).

Cause for Celebration Incorporating sustainable and philanthropic aspects to any wedding style

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mbracing today’s eco-friendly and sustainable trends, many brides and grooms are trying to incorporate positive environmental, social and economic aspects into their wedding day.

Chicago-based wedding planner Lori Stephenson helps couples seek to incorporate both eco-friendly and charitable components into their wedding plans.

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Keeping it Real In a back-to-basics economy it’s natural to return to basic ingredients. This isn’t about retro or comfort food or even cost; it’s about determining the essentials and stocking your pantry accordingly. It’s about pure, simple, clean and sustainable. It’s a shift from convenience foods to scratch cooking.

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Experimentation Nation Restaurant concepts are in flux as people redefine what “going out to eat” means. Gastropubs, fusion dining, shareables and communal tables are all being tried. Expect to see new concepts around “fresh” and DIY. Experimentation is the trend, so concepts will come and go.

3

Private Brands Growth is predicted in grocery stores, particularly as private label assumes prominence. Those old generics have morphed into their own brands so that there is blurring and less of a caste system.

Grocery stores are also doing things such as upgrading delis and fresh take-out sections, all the way to returning butchers to a place of prominence.

4

American, The New Ethnic This is all about flavor delivery. Immigration has come to the plate, and we are now defining a new Global Flavor Curve.

Part comfort, part creativity, the latest flavors are coming from the great American melting pot. So, it’s about grandma’s food, but the recipes may be written in Japanese.

5

Food Vetting People want to know where their food comes from. That’s what’s leading this trend: a constant need for assurance that we’re eating the right things, that our food is safe, that we aren’t ingesting pesticides or anything that will someday prove harmful.

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6

Mainstreaming Sustainability People have mainstreamed sustainability, unlike a year ago, when we were somewhat afraid to use the word. America is just now learning how to be sustainable, and Americans are holding themselves responsible.

7

Food with Benefits Call it what you will – nutritional, healthful, good-for-you – but this trend toward beneficial foods is growing at a pretty big rate. Expect food to either have nutrients added, or include the word “free” (gluten-free, allergy-free, etc.).

8

I Want My Umami The “foodie” has settled into a more universal designation as someone who loves food, not as a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi. And they may put French fries on it! The point is experimentation and a willingness to try new things.

9

Will Trade for Food In an era when you can rent a namebrand purse for a special event, the same concept is being applied to consumables. So what do we do in a bad economy when we have more time than money and skills that we still want to put to use? We barter.

Expect to see more of the barter system come into play now that technology can assist with connections.

10

I, Me, Mine It’s the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. We are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual. It’s not just about portion size; it’s also about food that reflects personality.

Greater Kalamazoo Edition • March 2010

“While we continue to see a trend toward being more eco-conscious, we encourage bridal couples to choose options that reflect their own personality and interests,” said Stephenson. “Guests are increasingly appreciative of these efforts, especially those that give back to the community,” she adds.

For example, couples can work with a caterer to create a menu from local, sustainable resources including hormone-free dairy and meat products, and pesticidefree produce grown at local farms. A recent LOLA couple took this one step further and donated excess food from their wedding festivities to a local shelter. In addition, the same couple asked wedding guests to make a donation to a local area fund that supports children’s education initiatives in lieu of a wedding gift.

“We strive to assist our clients to plan a wedding reflective of their individual style and within their budget, and certainly this can easily include philanthropic and ecofriendly aspects,” said Stephenson.

Stephenson offers other tips for incorporating sustainable and philanthropic ideas into wedding planning, including: • Create centerpieces from living plants and then donate them to a local eldercare facility or school for re-planting on their grounds • Print invitations with soy ink on paper that guests can plant and grow into sweet basil • Purchase carbon emission credits on behalf of wedding guests as favors • Use paper/disposable products made of post-consumer recycled goods or made of biodegradable cornstarch • Contract with a wedding caterer that will recycle all cans, plastics and glass

3

Quick Dinners Courtesy of Minute Rice, Mrs. Dash and Family Features

Stuffed Peppers Serves 4 4 large bell peppers 1 cup Minute Brown Rice, uncooked 2 tablespoons Mrs. Dash Salt-Free Tomato Basil Garlic Seasoning Blend 1 pound lean ground round 1 egg, lightly beaten 1/2 cup plain bread crumbs 1 jar (24 ounces) low-sodium marinara sauce 1/4 cup Parmesan cheese, shredded Remove tops and seeds from peppers. Place into a deep ovenproof baking dish.

Combine rice, seasoning blend, beef, egg and bread crumbs in medium size bowl. Blend well. Stuff mixture into peppers.

Pour sauce over peppers and sprinkle with cheese. Cover dish and bake at 350°F for 45 minutes or until peppers are tender.

Chicken and Rice Florentine Serves 4 1 can (14 ounces) low-sodium chicken broth 2 cups Minute Brown Rice, uncooked 1 tablespoon Mrs. Dash Salt-Free Lemon Pepper Seasoning Blend 1 tablespoon Mrs. Dash Salt-Free Onion & Herb Seasoning Blend 2 cups cooked chicken, diced 4 cups fresh baby leaves 1/4 cup Parmesan cheese, shredded Bring broth to a boil in a medium saucepan.

Add rice, seasoning blends and chicken; stir.

Cover, reduce heat to low and simmer 5 minutes.

Remove from heat and let stand 5 minutes.

Add spinach and stir until wilted. Serve topped with Parmesan cheese.

Southwest Chicken and Rice Wraps Serves 4 1 can (14 ounces) low-sodium chicken broth 2 cups Minute Brown Rice, uncooked 2 tablespoons Mrs. Dash Salt-Free Extra Spicy Seasoning Blend 2 cups frozen southwest blend vegetables 2 cups cooked chicken, diced

4 whole wheat tortillas 1 cup low-fat cheddar cheese, shredded, optional 1/2 cup light sour cream, optional Bring broth to a boil in a medium saucepan.

Add rice, seasoning blend, vegetables and chicken; stir. Cover, reduce heat to low and simmer 5 minutes.

Remove from heat and let stand 5 minutes.

Warm tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.

Greater Kalamazoo Edition • March 2010

29

What Wine Tasting Can Teach You About

O

Mindful Eating

By Michelle May, M.D.

On a recent trip Down Under to visit my husband’s family, we experienced the powerful connection between wine tasting and mindful eating.

New Zealand and Australia are known for their outstanding “new world” wines. Although we weren’t in the heart of wine region in either country, we managed to find some interesting tasting rooms. One was housed in an old mortuary. I know; that should have been our first clue. They served old (and I don’t mean aged) wine in little plastic communion-style cups.

The wines had creepy names that bore no relation to the grapes that gave their life for us.

The wine maker, a retired chemist, bragged, “Making wine is easy.” I whispered in my husband’s ear, “Making good wine – now that’s the hard part!”

It dawned on me that sometime during the 15 years since I quit drinking white zinfandel from a box (not that there’s anything wrong with that), I had actually learned to appreciate decent wine. I’m no expert but I know what I like (and it isn’t usually served in plastic). I had to ask myself, how did I become a bit of a wine snob?

The same way I became a foodie: one taste at a time.

By simply deciding to be attentive to what I eat (and drink), I’ve become much more aware of the aromas, flavors and textures of food. More importantly, I’ve become much more connected to the experience and its affect on my body.

Just as I know that there’s an invisible but very real line between enjoyment and abuse of wine, there’s a similar line that many people cross with food. The less mindful you are, the more likely you are to cross that line.

This simple but profound lesson has allowed me to enjoy food more while eating less. I’m no longer dazzled by large portion sizes or distracted by packaging, health claims, or other attempts to lure me into eating marginal food (any more than the wine cellar viewed through the hole in the floor where they used to raise the casket could distract me into believing that wine was worth drinking!).

I’m certainly no sommelier, but I am grateful to have discovered the similarities between the enjoyment of both wine and food in moderation. So here’s my take on . . .

The Basics of Wine Tasting and the Mindful Eating Corollaries Serve Wine Tasting: Pour your wine in a clear, stemmed glass, filling it only halfway or less so there’s room to swirl.

Mindful Eating: Serve your food on a plate rather than eating it out of cartons, bags, or other containers that are destined for the dump or that prevent you from fully seeing what you’re putting in your mouth. And if you’ve got so much food that you can’t even see the plate, you’ve probably got more than you actually need.

See and Sniff Wine Tasting: Notice the color and viscosity of the wine. Swirl it gently in the glass. Put your nose in and sniff deeply to appreciate the aromas that hint about the terroir (the climate, soil type, drainage, wind direction, humidity and other factors in a particular vineyard) and the winemaking process used.

Mindful Eating: Notice the colors, textures and aromas of your food. Take a moment to consider and express gratitude for the food on your plate and everything and everyone that contributed to getting it there to nourish you—from the sun, the soil, the water, the farmer or rancher, the truck driver, the clerk, the chef…

Sense Wine Tasting: Sip a small mouthful of wine. Swish the wine over your tongue and open your mouth slightly as you inhale, bringing the aromas into the back of your nose.

Mindful Eating: Put a small amount of food in your mouth and set your fork down so you can focus on the bite that is in your mouth rather than the next one. Chew your food thoroughly as you breathe to bring the flavors up to the back of your nose where much of the “taste” of food actually comes from.

Savor Wine Tasting: Mentally describe the flavors, identifying subtleties, similarities to other familiar flavors, and noting how the wine complements or detracts from any food you’re eating.

Mindful Eating: Be aware of the flavors, textures, and temperatures of your food. See if you can identify the ingredients and notice how they layer to create new flavors.

Spit (or Small Bites) Wine Tasting: Spit out the wine if you’ll be tasting several wines in a row so you don’t dull your senses or cross that invisible line between enjoyment and intoxication.

Mindful Eating: DON’T spit out the food! Instead, take small servings and small bites so you can pace yourself. This will help you keep from crossing that invisible line between enjoyment and misery.

Like tasting wine, the basic tenets of mindful eating are to eat with attention and intention: attention to the experience and the intention of enjoyment without having to pay the price of excess.

That is what it means to eat what you love, and love what you eat. Now, that is something to toast!

Michelle May, M.D. is the author of Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle, and founder of www.AmIHungry.com.

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Greater Kalamazoo Edition • March 2010

knowledge of project management methodology, but my expertise is readily recognized within my industry (Information Technology) and others by the designation “PMP” that is now part of my credentials. ~~~ Rochelle E Petts, PMP PO Box 50374 • Kalamazoo MI 49005 • voicemail: 269-343-7865 • www.kalamazoonetwork.org Every month Women’s LifeStyle is pleased to have the Kalamazoo Network answer your business and professional questions. The Kalamazoo Network has a large membership of women who either own their own business or are professional in many fields. If you have a question(s) you’d like answered please email us at: wlskazoo@provide.net RE: Kalamazoo Network Question.

What skill have you learned recently that has helped you in your professional or personal life?

I run a small business and I’ve been focusing on joint marketing with other local businesses and promoting the non-profit organizations in the area. By recognizing that leadership is a role that helps others succeed, I continue to gain the trust of individuals and businesses that desire the connections they see in me! ~~~ Sue Fritz / Fritz Financial & Insurance Services

I recently attended a seminar given by Referral Institute of Michigan. It was a course focusing on working less, playing more, and increasing your income by referrals only. I learned the value of taking a Personality Inventory both personally and to identify the type of personalities we work with daily. In doing so, we understand and relate better. ~~~ Gayle Zientek / The Network Team @ Evenboer-Walton REALTORS Professionally and personally, I have learned to separate my personal feelings from a business transaction/decision and that has served me well in handling tough situations both personally AND professionally. ~~~ Maureen Kelly Krause / Prudential Preferred Realtors In December I earned Project Management Professional (PMP) certification. Although I have extensive project management experience, I learned the value of validating it through professional certification. Not only did I expand my

The ongoing skill of relationship management is very powerful in our global world, and within the past few years I have realized that more than ever, the efforts of keeping in contact with business contacts and professional friends is an enhancement to my career as well as the careers of my friends. And there is such personal satisfaction to be able to help an individual make a successful connection with a business friend. Each day I have the pleasure of working with individuals that I have either known personally or have been referred to me through a contact of theirs. ~~~ Connie L Peruchietti CMP / Account Executive, Fetzer Center I try to read with any “free” time I have, both business books and pleasure books (Science Fiction and magazines). From the business books I gain skills for sales and marketing, skills for identifying good employees, skills for managing my time and my mountains of paperwork, and all of these skills are useful for my personal life. My pleasure books and magazines also help me in business, as they help me identify trends in marketing and where the next place I will visit to relieve my stress! ~~~ Bridget Lorenz Lemberg / Forensic Fluids Laboratories I continually try to "ruthlessly eliminate hurry from my life." This has brought more peace and productivity into my work and personal life.

We have so much to accomplish and we want everything "yesterday". When we live a hurried life, we miss the moments of today, which usually means rushing past opportunities, providing below standards of service, and keeping us anxious, irritated and distant instead of calm, patient and approachable. ~~~ Ann Webster / Big Lyles Party & Event Entertainment Maureen Krause, ABR is a Realtor with Prudential Preferred Realtors.

She is currently serving as the President for Kalamazoo Network.

Greater Kalamazoo Edition • March 2010

31

CALENDAR March 1

of Events

KIAAP Meeting K-RESA. 5 pm – 7:30 pm. We welcome visitors. If they would like to attend, have them contact Betty Gruber CPS at 269-553-2709 or betty.gruber.h32b@statefarm.com. An RSVP is required for dinner.

exceptional samplings of fine wines, delicious dishes from more than a dozen of the area’s best restaurants, and a creative soundscape of live jazz. $55 before Feb. 14th, $60 after Feb. 15th. 269-3828350. www.volunteerkalamazoo.org

Tai Chi Kalamazoo Center for the Healing Arts.

5:30 – 6:30 pm. Tai Chi focuses on fluid, circular movements that are relaxed and slow in tempo. Open to all levels. $12 drop-ins, $80 for 8 weeks. 269-3730910.

March 1 - 13

March 6

“Murder at the Howard Johnson’s” New Vic Theatre. Please call as times vary. All is fair in Love? Even murder?

That's the question posed by this light and funny comedy. The play holds the distinction of being the largest selling non-musical production at The New Vic. Color is delicious, delightful and bubbly. $23. 269-381-3328. www.newvictheatre.org

Family Performance: Joe Reilly Kalamazoo Valley Museum. 1 pm.

Singer and environmentalist Joe Reilly will share songs of Michigan lakes, rivers, and animals. $3. 269-373-7990. www.kalamazoomuseum.org

March 1 – 31

Kalamazoo Indoor Flea & Farmers' Market Kalamazoo County Expo Center, Room E. Tue. & Wed. 7 am - 1 pm. Flea market will operate on Tuesday and Wednesday and the Farmers' market will operate on Wednesdays. Free. 269-383-8761.

March 1 – 31

Special Exhibit: Peanuts at Bat Kalamazoo Valley Museum. Mon. Thurs. 9 am - 5 pm; Fri. 9 am - 10 pm.

The exhibition includes Peanuts strips, memorabilia, three text panels including photographs of Charles M. Shulz, and large-size baseball quotes by Charles M. Shulz. www.kalamazoomuseum.org March 2, 9, 16, 23

Yoga Kalamazoo Center for the Healing Arts.

5:30 – 7 pm. Certified yoga instructor brings to the classes an emphasis on wave-like spinal movements, creative visuals, and subtle movements within each pose. This is an on-going class that is easy to join. $12 drop-in, $60 for 6 weeks. 269-373-0910.

March 3

Massage as a Profession Workshop Kalamazoo Center for the Healing Arts. 6 – 8 pm. These sessions are a great opportunity to sit with us and talk about the rewards and realities of our industry.

Reservations recommended, 269-373-0910.

March 3 – 28

People of Afghanistan: People of God Photography Exhibit Parish Church of Christ the King. Sundays 12 – 2 pm and Wednesdays 6 – 8 pm. Featuring the work of Mary Pilat, Professor at Purdue University. 269-3441500. www.parishchurch.org.

March 5

Grape Expectations 2010 Radisson Plaza Hotel. 7 – 10 pm. Get ready for a memorable evening – a gathering of community, family and friends,

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March 10

March 16

Shamanic Study Group: Animal Totems and Potluck 6 – 10 pm. More information: Meg LaRou 269-966-3116.

ARTbreak: King of Masks, Part 1 Kalamazoo Institute of Arts. 12:15 pm.

Set in 1930s China, King of the Masks is the beautifully filmed story of an aging street performer and master of Sichuan Change Art. Free. www.kiarts.org

March 10 March 5 - 13

The Lion, The Witch and The Wardrobe Civic Auditorium. Please call as times vary. This enchanting stage adaptation of the C.S. Lewis classic captures the spirit of the original with cleverness and charm. Join us as we journey to the ends of the world with this timeless classic that children cherish and adults adore. $6.50. www.kazoocivic.org

March 1, 8, 15, 22

It’s easy to get listed in our Events Calendar.

Our deadline is the 10th of the month prior to publication.

Email us at: calendar@womenslifestylekazoo.com Please type Calendar in the subject line.

Or you may mail your info to P. O. Box 2284, Portage MI 49081-2284

March 6 – 13

2010 USA Curling National Championships Wings Stadium. Times vary. United States Curling Men's and Women's National Championship. Start at $5. 269345-5101. www.wingsstadium.com March 7

Wellspring's Spring Dance Day Wellspring Theater at the Epic Center. 2 – 4 pm. 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. Free. www.wellspringdance.org March 7

Ballet Folklorico de Mexico Miller Auditorium. 3 pm. Ballet Folklorico de Mexico sets itself apart by combining their artists' talents with the traditional music, elaborate dance and ornate costumes of Mexican culture. $15 - $35. www.millerauditorium.com March 9

Kalamazoo Network Fetzer Center WMU 5:15 pm Dinner, Networking and Program. Guest Speaker Judy Pearson, Founder of Courage Concepts; Topic: "A Different Kind of Courage" Cost $20.00 RSVP to www.kalamazoonetwork.org March 9

ARTbreak: King of Masks, Part 1 Kalamazoo Institute of Arts. 12:15 pm.

Set in 1930s China, King of the Masks is the beautifully filmed story of an aging street performer and master of Sichuan Change Art. Free. www.kiarts.org

Country Line Dancing Parchment Community Library, 401 So. Riverview Dr., Parchment. 6:30 - 7:30 pm. All ages, all skill levels. No registration required.

March 11

'Read Kalamazoo' Discussion Richland Community Library. 6:30 pm.

Richland Community Library will be hosting a meeting to discuss Snow Falling on Cedars, the 'Read Kalamazoo' book choice. Everyone Welcome, no registration necessary. 269-629-9085 March 11

Ralphie May State Theatre. 7:30 pm. Ralphie May's new comedy special, Ralphie May: Austin-Tatious was recently released on DVD and CD in May 2009. $29.50. 269345-6500. www.kazoostate.com March 12

Intimate Voices: Enso String Quartet Wellspring Theatre. 7:30 pm. Maureen Nelson, violin; John Marcus, violin; Melissa Reardon, viola; Richard Belcher, cello. 269-382-7774. www.fontanachamberarts.org March 13

Senior Brigade Presentations Parchment Community Library, 401 So. Riverview Dr., Parchment. 1 – 3 pm.

Senior Brigade presentations on Home Repair & Equity Scams, Investment Fraud, and Phone and Mail Scams.

Brought to you by the staff of Attorney General Mike Cox. Registration required at 269-343-7747 or www.parchmentlibrary.org.

March 14

Intro to Glass Fusing Art Bayou. 12 – 3 pm. Glass fussing in like adult shrinky dinks. Layers of glass are melted together to make sun catchers, pendants, tiles, etc. Prices start at $17. Registration and $10 deposit required as this is limited to 20 people.

269-375-2600. www.artbayoustudio.com March 15

Women In Networking Meeting Richland Area Community Center. Your invited! Networking, beverages &: light buffet. 6:00 - 8:00 pm. Cost is $8 (cash please). RSVP: win.richland@yahoo.com by Thurs. before. www.win.richland.tripod.com March 16

March 10

Serving On a Nonprofit Board Workshop 5:30 – 8 pm. Take volunteering to the next level! Learn the roles and responsibilities of a board member: board operations, strategic planning, development, oversight and ambassadorship. Recommended for individuals interested in board service or current board members striving for best practices. $45 for online registration. www.volunteerkalamazoo.org

Festival of Health Kalamazoo Valley Museum. 12 – 4 pm.

Local health professionals will offer tips and advice on getting and staying healtrhy. Learn more about exercise, nutrition, preventive care: also relax with table and chair massages. Free. www.kalamazoomuseum.org

Greater Kalamazoo Edition • March 2010

March 16, 2010

The Beacon Club The Kalamazoo MI After Five Women's Connection. Please join us for an evening of fun & inspiration. Business Women Welcome! 6:30-8 p.m.Cost: $17.00 Please RSVP by March 11 to Jan at 327-7025 March 17

Seafood Classics Radisson Plaza Hotel & Suites. Times may vary. Fresh water to saltwater, clams, oysters and everything in between. You will learn what to buy, where to buy it, and how to get what you want. $45 per person. www.ghgcatering.com March 18

WIN/RACC Quarter Auction Richland Area Community Center. 6 – 8 pm. Attendees will NOT purchase a paddle or bring quarters. They will purchase raffle tickets in increments of either 4 for $1 or 20 for $5. So, they will NOT need to bring quarters. There will be a "Last Call" for purchasing tickets at 7pm, sharp. Then at 7:15pm, the Auction begins. 269-492-8014. ruthcekola@kikapaprika.com March 18

Zazios Wine Dinner Zazios. 6:30 pm. Wine Dinner with Guiseppe Savini Winery and Wine Maker Sigismondo Bibbio. $95 per person all inclusive of food, wine, tip, tax. www.zazios.com March 18 – March 31

Chicago The University Theatre. Thu., Fri. & Sat. 8 pm, Sun. 2 – 7 pm. Kander and Ebb's sexy, sophisticated, and stylish musical about murder, corruption, greed, and showbiz brings all that jazz to the stage. $20, $15 Seniors, $5 Students.

269-387-6222. www.wmutheatre.com March 19

Integrative Breathwork Unwindings, 5464 Holiday Terrace, Kalamazoo. 7 – 9 pm. A musical journey for insight, emotional healing & creativity.

Pre-registration is needed. $30. 269388-2988. www.adamczassociates.com March 19, 20

The Rat Pack is Back!

Miller Auditorium. 8 pm. The Rat Pack is Back features uncanny vocal recreations, unbridled humor and a hot, live big band that sends audiences straight back to the coolest time in history. $25 - $50. 269387-2300. www.millerauditorium.com March 20

Shamanic Study Group: Shield Making, Equinox Ceremony and Potluck 10 am – 4 pm. Meg LaRou 269-966-3116.

March 21

University Symphony Orchestra Dalton Center Recital Hall. 3 pm. Bruce Uchimura, Conductor “Broadway Pops”.

Free. 269-387-4667. www.wmich.edu/music March 23

ARTbreak: Spirit of the Iron Pen – Modern Chinese Woodcuts Kalamazoo Institute of Arts. 12:15 pm.

Beginning in the 1930s, the modern Chinese woodcut movement sought to create a new “people's art” dedicated to social change and the expression of new cultural values. Inspired by Western art styles, they created images to convey socially charged messages with a new power and immediacy. Free.

269-349-7775. www.kiarts.org March 24

Indoor Labyrinth Walk Parish Church of Christ the King. 6 – 8 pm. A circular path for prayer and meditation open to people of all faith traditions. Orientation is offered to first time walkers. 269-388-2988. www.parishchurch.org March 24

Ladies' Night Out Kalamazoo Institute of Arts. 6:30 – 9:30 pm. A little bit of Paris, Milan and New York returns to Kalamazoo for the Third Annual Ladies' Night Out and Fashion Show. Gather your girlfriends for wine and hors d'oeuvre, fabulous door prizes, and a runway show of spring fashions from prominent local retailers. www.kiarts.org March 25

Irish Travelogue Richland Community Library. 7 pm. Irish Travelogue with Jeff McElwee. Registration not necessary but encouraged.

269-629-9085.

March 26, 27

Crawlspace Eviction Studio 246, 246 N. Kalamazoo Mall. C8 pm. Humans have long studied the behavior and history of animals. Animal lovers and haters come together for Crawlspace Eviction presents “Kalamazoological Society”. Let us bring out the animal in you! Tickets will be sold at the door: $7 student, $10 general admission.

Crawlspacetheatre.com March 26 – March 31

“Table Manners” New Vic Theatre. Fri. & Sat. 8:30 pm. In the present climate of economic meltdown, we need all the laughs we can get, so the return of Ayckbourn's masterful trilogy to the New Vic stage for the first time in nearly thirty years could hardly be better. $23. www.newvictheatre.org March 27

Journey Down the Nile Dance Show Kalamazoo Valley Community College.

7:30 pm. Le Souk Dance Company and the West Michigan School of Middle Eastern Dance will be featuring the international dancer and choreographer, Faten Salama in her Midwest debut along with local talent. $10. 269-3750990 or joette@wmschoolofmed.com. www.wmschoolofmed.com March 27, 28

Concertino for Cell Phones and Orchestra. 269-349-7759. www.KalamazooSymphony.com March 29 – April 2

Spring Break Camps Kalamazoo Nature Center. 9 am – 5 pm.

KNC Camp Spring Break Camps – Different Themes each day – come for one or enjoy them all! Registration is required.

269-381-1574. www.NatureCenter.org April 1

Rhythm of the Wild Kalamazoo Nature Center. 1 pm. Get a back stage pass to hear some of our local singers that entertain us with their songs during Michigan's four seasons! You might even join the band as we put the chorus into Chorus Frogs and much more! Non-members, $6 adult, $5 senior, $4 children 4 – 13, and under free. www.NatureCenter.org April 1 – 2

Chicago The University Theatre. Thu., Fri. & Sat. 8 pm, Sun. 2 – 7 pm. Kander and Ebb's sexy, sophisticated, and stylish musical about murder, corruption, greed, and showbiz brings all that jazz to the stage. $20, $15 Seniors, $5 Students.

269-387-6222. www.wmutheatre.com April 1 – 24

“Table Manners” New Vic Theatre. Fri. & Sat. 8:30 pm. In the present climate of economic meltdown, we need all the laughs we can get, so the return of Ayckbourn's masterful trilogy to the New Vic stage for the first time in nearly thirty years could hardly be better. $23. www.newvictheatre.org April 2

Egg-citing Natural Dyes Kalamazoo Nature Center. 1 pm. Bring your own eggs and use natural dyes made from common kitchen ingredients to make beautiful and unique colored eggs. Please bring enough hard-boiled eggs for your whole family. Non-members, $6 adult, $5 senior, $4 children 4 – 13, 3 and under free. www.NatureCenter.org

Dr. Don Verhulst M.D. 10 Keys that Cure For Better Health Meet & Greet and Book Signing – All Three Days

Katie Brown Lifestyle Expert Host of Public Television at Expo on Saturday

Kathey Batey Professional Speaker Humorist/Author – All Three Days

Lynne Jarman-Johnson Social Networking for Savvy Women - Tips & Tricks to Get Started Sponsored by Lake Michigan Credit Union – All Three Days

April 2

Works in Progress: Wellspring's Spring Concert Open Rehearsal Wellspring Theater at the Epic Center. 6 – 7 pm. Catch a sneak peek of Wellspring's latest choreographic works at this open rehearsal during the Arts Council of Greater Kalamazoo's April Art Hop. Free. www.wellspringdance.org April 3

Egg Hunt on the River Trail Mayors's Riverfront Park. 10 am – Noon.

Family event with several fun activities.

Hunt schedule: 10:15 am – 3 & under.

10:30 am – 4-6 years old. 10:45 am – 7-9 years old. www.kalamazoocity.org April 5

Artist Talk by 2010 WMAS Juror: Gladys Nilsson Kalamazoo Institute of Arts. 7 pm. WMAS 2010 Juror Gladys Nilsson's work reveals the incongruities in life using humor, irony and visual or verbal puns. Nilsson has been painting her distinctive watercolors since the 1960s. 269-349-7775. www.kiarts.org

Over 375 Exhibits and Seminars Dedicated to Women • • • • • • • •

SHOPPING HEALTHCARE FITNESS FASHION BEAUTY ON-SITE PAMPERING EDUCATION BUSINESS OPPORTUNITIES • ON-SITE HAIRCUTS

• CAREER PLANNING • FINANCE • DECORATING & REMODELING • VACATION & TRAVEL • COOKING STAGE • 1950s MALT SHOP featuring Girl Scout Cookies • FOOD & SAMPLING • FUN & MUCH MORE!

Gershwin & Ellington Chenery Auditorium. Sat. 8 pm; Sun. 3 pm. Selections from Gershwin and Ellington, as well as David Baker's

Greater Kalamazoo Edition • March 2010

33

Conversation Starter:

By Alexandra Fix

The Gastronomy of Marriage: A Memoir of Food and Love

By Michelle Maisto Random House, 2009, $15

As if in conversation across her welcoming table, author Michelle Maisto offers a delicious mixture of life philosophy, marital savvy, family recipes and tried-and-true cooking techniques.

From their very first date and its hot-from-theoven chocolate soufflé, Michelle and Rich know that food is going to be a delectable bond between them. Both are “foodies” with distinct personal eating styles. Their engagement brings a rush of excitement, as well as a flood of reality. Since they now plan to create a home together, how will their individual food preferences fit into that new shared life? Who is going to do the shopping? How will they divide the cooking? When they both need comfort food, whose choice will prevail? How will they deal with their diametrically opposed metabolisms and still stay trim?

Michelle is a vegetarian with a strong Italian heritage. Her idea of the perfect easy supper at the end of a long workday is salad and an egg. Rich, on the other hand, was raised in an Asian-American home and is much more likely to choose fast food in all its hearty, meaty glory at the end of that chaotic day. The secret to a long, rich marriage may well lay hidden in Michelle and Rich’s challenge to find joy and balance in their meal habits.

Michelle’s memoir has the casual style of a blog, as she reflects on what it takes to make a marriage work.

Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire

By Mary Karlin Ten Speed Press, 2009, $27.95 Open fire cooking, the oldest of all cooking styles and dating back to the Stone Age, is deeply imbedded in all ethnicities and cultures and yet holds a fresh, natural appeal today.

Cooking has been elevated to a social event and wood-fired cooking lends itself well to camaraderie around the grill.

The modern experience was ushered in by the introduction of the barbecue grill in the 1920s and Henry Ford’s first charcoal briquettes, created from Model T production wood scraps. The suburban backyard grills of the 1950s followed and moved on to Weber grills, Big Green

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Eggs and the wood-fired domed pizza ovens, ubiquitous in stylish restaurants today.

Indoor and outdoor cooker devices have expanded the possibilities and Mary Karlin covers the basics of grilling, baking, roasting, braising, barbecuing and smoking. She includes tips on building an efficient fire for cooking and shares a plan for a week’s worth of meals, cooked with friends, in an afternoon get together. Enjoy open-fire recipes for everything from smoky barbecued oysters to campfire pork and beans, from hobo cake to Spanish coca, from salt-roasted whole fish to French onion soup.

Mary Karlin, a chef-instructor at Ramekins Sonoma Valley Culinary School, has taught wood-fired cooking for nine years. She also directs the Live-Fire Cooking Camp Culinary Center in Arizona.

Greater Kalamazoo Edition • March 2010

The Stocked Kitchen One grocery list…endless recipes

By Sarah Kallio and Stacey Krastins Stock, LLC, 2009, $27 The Stocked Kitchen is innovative and exciting. Developed by two west Michigan women, this is so much more than a cookbook. It’s a meal planning system designed to get us back on track, using what we have on hand. This system can lower grocery costs, ease that 4 o’clock what-to-cook stress and reduce food waste. Key to the patented system is one standard grocery list with about 140 ingredients. Keep these items on hand and you’ll always be able to make any one of more than 300 recipes in this collection.

Chances are your pantry is already at least partially “stocked.” In fact, the authors contend that most readers will already have 80 percent of the items on their shelves. Although Sarah Kallio and Stacey Krastins have busy moms and dads in mind, these are not dull recipes. Family friendly and guest worthy, these dishes are created from simple, basic ingredients kept on hand. Besides the usual recipe index, there is an alphabetized ingredient index. If you have half of a bell pepper, one tomato or an opened bag of tortilla chips to use up, check the index for a recipe with that ingredient. If you’re hungry for something cheesy, look up the cheese you want to use. This book presents an exciting new approach to the family meal. There are spaces on the grocery list where you can add ingredients particular to your own household favorites as well.

Although this is not my usual kind of conversation starter, this is the book to talk about. In these leaner times, women are talking about smart shopping. We can live more with less if we make wise choices. This is one of those wise choices.

If anyone you know is in a slump with meal planning and preparation, they’ll want to hear about this book. If readers are tired of unused ingredients clogging their precious pantry space, they’ll want to be in on this conversation. The Stocked Kitchen is sold online (www.thestockedkitchen.com) and in selected retail stores, noted on the Web site.

Alexandra Fix is the author of ten non-fiction children’s books, including the series Reduce, Reuse, Recycle (Heinemann Library). She is a former children’s librarian, registered nurse, freelance writer and avid reader.

Greater Kalamazoo Edition • March 2010

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