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THE COURIER
Satur day, Ja N ua ry 31, 2015
WEEKEND
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Special Kids
Therapy set to host
fundraising event
on Feb. 7
Special Kids Therapy in Findlay is hosting its
third annual Mardi Gras-themed signature fundraiser on Saturday, Feb. 7 at the Elks at Northridge, located at 900 E. Melrose Ave. Doors open
at 6 p.m.
“SKT’s Mardi Gras cajun buffet dinner consists
of voodoo child chicken breast, shrimp etoufee,
red beans and rice, cajun mac and cheese, honey
bourbon glazed baby carrots, creole green beans,
biscuits, cornbread and king cakes. It’s without a
doubt the best Cajun lineup in town,” SKT Executive Director Anne Spence said. “All of the money
raised will support SKT’s mission to assist special
needs children in the Findlay-Hancock County
area. We believe that all children deserve to enjoy
life and feel good about themselves.”
Following the cajun buffet dinner, the event
emcee, state Sen. Cliff Hite, will introduce an
auction of New Orleans-style items, southern
food mixes, local business donations, and other
goodies. In accordance with southern tradition,
they will finish off with a live auction of high-end
items. The evening’s events will wind down with
live jazz music and southern-inspired spirits.
Tickets are $30 each or reserve a table of eight
for $200. Tickets can be purchased at Special
Kids Therapy, Rooney & Associates Real Estate,
John Seng OD, or Findlay Elks at Northridge.
“We invite everyone to come out and join in
on SKT’s Mardi Gras fun,” Spence said. “Please
help support a wonderful organization devoted
to offering many services that assist families in
meeting their needs, including our summer camp,
afterschool programming and funding toward
specialized therapies.”
Special Kids Therapy is a nonprofit that funds
all programming through grants, donations, and
fundraisers. It helps special health needs children
with necessities and fun therapies that are not met
by insurance, other charities and/or government
agencies. SKT clients include children with moderate to severe physical, mental and/or emotional
challenges. Visit www.specialkidstherapy.org or
call 419-422-5607 for more information.
Photos provided
LET THE GOOD times roll Feb. 7 at the Elks when Special Kids Therapy in Findlay
presents its third annual Mardi Gras fundraiser! There will be a cajun buffet
dinner, live jazz music and an auction of New Orleans-inspired items. Volunteers
working the event last year spared no expense on their costumes (above) while
the “king and queen” of Mardi Gras were all smiles (below). Even the youngest of
cajuns put on their masks and joined in the fun (right)!
Spend the evening laughing with Lindsay Benner Feb. 7
Photo provided
THE UNIVERSITY OF Findlay’s Concert Bands are bringing
“all that jazz” to Winebrenner Theological Seminary for an
upcoming pops concert being held Feb. 8.
UF Concert
Bands get
jazzy Feb. 8
“All That Jazz” is the theme
of the University of Findlay
Concert Bands’ upcoming pops
concert, to be held at 3 p.m.
Sunday, Feb. 8 in Winebrenner
Theological Seminary’s TLB
Auditorium.
Kelly Hill-Kretzer, flute
instructor at the university, will
be the featured guest soloist.
She will perform with the wind
ensemble and symphonic band
in movements from the Claude
Bolling “Baroque ‘n Blue” suite
for flute and jazz rhythm section. She’ll also appear in the
premier performance of two
movements from that suite that
have been arranged for concert
band by Director Jack Taylor,
professor of music and band
director at UF.
Along with the band, HillKretzer will be accompanied
by the Jack Taylor Quartet,
a professional jazz rhythm
section from the Toledo area
whose members also play in the
Toledo Jazz Orchestra.
Other jazz selections will
include “It Had to be Tonight”
by Michael Brown, “Dixieland
on Stage” by Bob Lowden and
“Salute to American Jazz” by
Sammy Nestico.
Also at the concert, 19
senior band members will be
recognizing faculty or staff
members who have been most
influential during their time at
the university. This ceremony
will be held during intermission.
Admission to the concert is
free but tickets are required.
They may be picked up at the
door or reserved in advance by
contacting the university’s box
office at 419-434-5335.
The University of Findlay will
be offering the perfect prelude to
Valentine’s Day with Lindsay Benner’s “The Book of Love.”
The event, rated PG-13, is
scheduled for 8 p.m. Saturday,
Feb. 7 in the Alumni Memorial
Union. Admission is free for UF
students, faculty and staff with a
valid school identification card.
Community members will be
admitted for $5 at the Frazer
Street entrance only.
The union’s atrium will be
transformed into a theater and
refreshments will be available.
Attendees are invited to dress
up and join the Campus Program
Board as Benner shares the story
of love and relationships via her
one-woman show featuring physical stunts and comedy.
Inspired by classic vaudeville
and the golden era of comedy,
Benner has spent her life working
to perfect the art of making people
happy. After graduating with a
bachelor of fine arts in acting, she
worked professionally in regional
theater in the San Francisco Bay
area’s regional theater and then
became a solo artist, showcasing
her talents on the streets of San
Francisco’s Fisherman’s Wharf, to
Busker festivals all over the world,
and on “The Tonight Show” with
Jay Leno. The impact that entertainers such as Bill Irwin and
Janet McTeer have had on Benner
are evident.
Benner has also appeared
in films such as “The Darwin
Awards,” “The Lost Coast” and
“Rhino.”
More information about
Benner can be found at www.
lindsaybenner.com.
Lindsay Benner’s “The Book
of Love” is being presented by
the university’s Campus Program Board, a student-led group
that strives to bring high-quality,
diverse entertainment to campus.
Call 419-434-4606 for more information.
Arts & Entertainment 1 & 2 | Food 4 | Comics 5
Photo provided
LINDSAY BENNER
is bringing “The
Book of Love” to the
University of Findlay
Feb. 7 in the Alumni
Memorial Union. Just
in time for Valentine’s
Day, Benner tells
the story of love and
relationships using
physical stunts and
comedy.
E2
A RTS & ENTERTA INMENT
THE COURIER & REVIEW TIMES
SaTURday, JaNUaRy 31, 2015
tent. Parental discretion is advised.
admission: $9.75-$14.75. Time: 8
p.m. Friday and Saturday and 2:30
p.m. Sunday. Location: Toledo Repertoire Theater, 16 10th St., Toledo.
Information: www.toledorep.org or
419-243-9277.
Your guide to fun in our area
There's always something to do!
Events
GROUNDHOG DAY
CELEBRATION
Feb. 2
Come on out to celebrate at the
parks and see if this woodchuck saw
his shadow or not and what that
means. There will be kids’ activities
and crafts, plus a story will be read
at 1:30 p.m. and 3 p.m. admission:
Free. Time: 1 p.m.-4 p.m. Location:
Oakwoods Nature Preserve, “doc”
Phillips discovery Center, 1400
Oakwoods Lane, off West Sandusky Street, off Hancock County
144, west of Findlay. Information:
www.HancockParks.com or 419425-7275.
DISCOVER HANDMADE
Feb. 7-April
a special craft program will
allow guests to “discover Handmade” at Sauder Village. From February through mid-april craftsmen
will present free demonstrations in
the Sauder Village Welcome Center.
Craft demonstrations will vary each
week throughout the winter. a
complete schedule of programs is
posted online at www.saudervillage.org. Free “Craft Saturdays” are
also planned this winter at Sauder
Village. Throughout February and
March there will be special “How
To” projects demonstrated at Lauber’s General Store. The demonstrations will be available between
11 a.m. and 3 p.m. admission: Free.
Time: 11 a.m.-3 p.m. Location:
Sauder Village, 22611 Ohio 2, archbold. Information: www.saudervillage.org or 800-590-9755
MINDFUL DATING
WORKSHOP
Feb. 13
Single or legally divorced and
serious about getting it right this
time? Join to learn how mindful
dating can help you get the love of
your dreams.
advance registration and payment are required. admission: $50
per person or $40 each if you register with the opposite sex. Time: 6
p.m.-9 p.m. Location: Inner Peace
Counseling, 1641 N. Lake Court,
Findlay. Information: 567-525-5615
or stockton@innerpeacecounselingfindlay.com.
MARDI GRAS FUNDRAISER
Feb. 13
The Greater Fostoria Community Foundation will celebrate its
14th annual Mardi Gras Extravaganza on Friday, Feb. 13. The event
will be held at the Meadowbrook
Park Historic Redwood Ballroom
in Bascom. This has become the
“must-attend” party of the winter
in support of the foundation’s operating mission. Live music will be
provided by The Fossils, a classic
rock/soul band based out of Findlay. admission: $1,500 Mardi Gras
dance Sponsorship — includes VIP
seating as a headlining sponsor with
two reserved tables and 20 tickets;
$1,000 Masked Mega-Backer Sponsorship — includes VIP seating
as a supporting sponsor with one
reserved table and 10 tickets; $500
Beaded Benefactor Sponsorship
— includes one reserved table and
10 tickets; and general admission,
$50 per person, no reserved seating. Time: 6 p.m.-11 p.m. Location:
Meadowbrook Park Historic Redwood Ballroom, 5430 W. Tiffin St.,
Bascom. Information: director@fostoriafoundation.com, 419-435-2823
or www.fostoriacommunityfoundation.com/MardiGras.pdf.
ULYSSES GRANT
Feb. 15
The Union army’s victory in
the american Civil War often is
credited to a single man, Ulysses S.
Grant. discover the reasons behind
the general and 18th president’s
success by attending the Hayes
Presidential Center’s Lecture on
the Presidency Sunday, Feb. 15 in
the Hayes Museum. Guest speaker
Mark Grimsley leads a discussion
of “Grant and the destruction of
the Confederacy: 1864-65.” His
talk focuses on Grant’s policies and
actions from the time he became
commander of all Union armies in
March 1864. advance reservations
can be made at 419-332-2081, ext.
238. Grimsley is an associate professor at Ohio State University, where
he teaches military history and 19th
century american history with an
emphasis on the Civil War. From
2008-10 he held the Harold Keith
Johnson Chair of Military History
at the U.S. army War College. at
the conclusion of his service he was
awarded the U.S. army Outstanding Civilian Service Medal. admission: dinner/lecture option for $30
per person or lecture-only for $10.
Time: 5 p.m.-8 p.m. Location: Rutherford B. Hayes Presidential Center,
the corner of Hayes and Buckland
avenues, Fremont. Information: 419332-2081 or www.rbhayes.org.
FIRST ANNUAL YOUTH FLAG
CITY GENERAL ASSEMBLY
Feb. 16
Ohio State Rep. Robert Cole
Sprague will be coming to the
Children’s Museum of Findlay on
Monday, Feb. 16 to teach kids more
about the internal workings of government. Children will learn the
legislative process and participate
in a mock General assembly. The
event is open to all children grades
four through 12. Pizza and beverages
will be provided. Pre-registration is
required. Please RSVP by Feb. 11
to Sprague’s office at 614-466-3819.
For those who want to come early
and play, admission to the Children’s
Museum is $6.50 for ages 16 and
over, $4.50 for ages 3-15, and free for
ages 0-2 and all Children’s Museum
members. Sprague program admission: Free. Time: 4 p.m.-5 p.m. Location: Children’s Museum of Findlay,
Findlay Village Mall, 1800 Tiffin
ave.
‘WINE & ART TODAY FOR
MORE TOMORROWS’
Feb. 17
On Tuesday, Feb. 17, there will be
a special wine-tasting event, “Wine
& art Today for More Tomorrows”
held at the Wine Merchant. Get a
chance to win prizes in a raffle by
purchasing any artwork. all sales of
the artwork will support local artists
and “Teagan’s Legion” to support
Cystic Fibrosis funding and research.
admission: Free. Time: 5 p.m.-7 p.m.
Location: The Wine Merchant, 540
S. Main St., Findlay.
LOOKING AT COOKBOOKS:
SEVEN CENTURIES OF
VISUAL FEASTS
Feb. 19
To highly discerning foodies,
darra Goldstein is something of a
culinary celebrity. as the intellectual
counterpart to the likes of anthony
Bourdain, Goldstein is the thinking
person’s food writer. The dining and
cultural journal she founded, Gastronomica, has earned high marks since
its 2001 inception, including a recent
James Beard Foundation award for
Publication of the year and a spot
on the Saveur magazine 100, a list
of top trends and movements. She
has authored four cookbooks, half
of which are a nod to her unique
knowledge of Russian culture as
professor of Russian at Williams
College in Massachusetts. Her talk,
titled “Looking at Cookbooks: Seven
Centuries of Visual Feasts,” will
reveal the kitchen manual’s role as
an aesthetic symbol of our culture.
It will be followed by a book signing with Goldstein at 7 p.m. admission: Free. Time: 6 p.m. Location:
Peristyle Theater, Toledo Museum
of art, 2445 Monroe St., Toledo.
Information: www.toledomuseum.
com or 419-255-8000.
‘WHERE DID I COME FROM?’
Feb. 21-Nov. 7
The Hayes Presidential Center
can help answer the age-old question
of “Where did I Come From?” Its
Learning about your Past series of
genealogy classes provide a guide
to finding the answer. Classes are
offered 11 times during the year
and cover topics ranging from
how to get started with genealogy
research to publishing your own
family history. Pre-registration is
requested. The series is sponsored
by RootsMagic Inc. The full schedule
of 2015 Learning about your Past
classes includes: Feb. 21 — Beginner Genealogy; March 21 — Free
Genealogical Websites; april 12 —
RootsMagic workshop (Note: Time
is 1 p.m. to 4 p.m. and admission is
free.); april 18 — ancestry.com and
Paid Genealogical Websites; May 9
Photo Credit
A WOMAN GIVES A spinning demonstration at Sauder Village.
The village will be hosting a “Discover Handmade” event this
year starting in February. For more information, go to www.
saudervillage.org.
— Make a Book Online; May 30 —
Make a Family Tree with ancestry.
com; June 6 — Old Family Photos:
Care, digitizing, and Organization; Sept. 26 — Beginner Genealogy; Oct. 17 — Free Genealogical
Websites; Nov. 7 — ancestry.com
and Paid Genealogical Websites.
admission: $10 adults and $5 students through high school. Time:
9:30 a.m.-11:30 a.m. Location: The
Rutherford B. Hayes Presidential
Center, located at the corner of
Hayes and Buckland avenues, Fremont. Information: 419-332-2081 or
www.rbhayes.org.
Music
HOME FREE
Jan. 31
First Federal of Van Wert is
presenting a country music a cappella vocal band, Home Free, at the
Niswonger Performing arts Center
on Jan. 31. When Home Free was
crowned Season 4 champions of
NBC’s “The Sing-Off” in december 2013, the victory was by no
means the beginning of a career for
the five singers from Minnesota.
Rather it was a satisfying culmination of nearly a decade of hard work
and commitment to a vocal craft
growing in popularity. Founded
by brothers Chris and adam Rupp
during their college years in the
early 2000s, Home Free had been
perfecting its live show for years
prior to “The Sing-Off” by performing together for crowds in
countless state and county fairs,
on college campuses, in Fortune
500 companies, and in theaters all
across the country. Home Free is a
featured “dinner & a Show” event.
dining partner Willow Bend Country Club features a prime rib buffet
for $19.99 for all ticketed guests.
Seating is limited. Call 419-2380111 for reservations. admission:
$15. Time: 7:30 p.m. Location:
The Niswonger Performing arts
Center, 10700 Ohio 118 S., Van
Wert. Information: www.npacvw.
org.
A JOURNEY THROUGH TIME
IN CLASSICAL MUSIC
Feb. 8
The Full Sound Chamber Group
returns to Findlay on Sunday, Feb.
8 with a program starting in the
baroque period with music by
Unico Willem van Wassenaer,
continuing with a divertimento by
Mozart from the classical period,
and finishing with the masterful Piano Trio No.1 in d Minor
by Felix Mendelssohn, from the
romantic period. The program
closes with Martin Luther’s stately
hymn, “a Mighty Fortress is Our
God.” The Full Sound Chamber
Group consists of five brothers:
Shalem Loritsch, violin; Chesed
Loritsch, violin; Chayah Loritsch,
viola; Racham Loritsch, cello;
Tsidqah Loritsch, double-bass and
piano. The family group has been
performing together for four years.
Shalem is a violinist with the Central Ohio Symphony Orchestra in
delaware. admission: Free. Time:
4 p.m. Location: Trinity Episcopal
Church, 128 W. Hardin St., Findlay.
Theater
‘CHOREOGRAPHERS’
SHOWCASE’
Jan. 31 and Feb. 1
The Ohio Northern University
department of Theatre presents
the ONU Spring dance Concert,
“Choreographers’ Showcase,” on
Saturday, Jan. 31 and Sunday,
Feb. 1 in the Freed Center for the
Performing arts. approximately
40 ONU dancers will participate
in the performance, which features
the work of student and guest choreographers and works by guest
artists Thom Cobb, current president of the National dance Education Organization, and Bobby
Wesner, artistic director of Neos
dance Theatre. This is the third
time that the Spring dance Concert has featured the choreography
of ONU students. admission: $15
general admission, $12 seniors, $10
ONU faculty and staff and $5 ONU
students. Time: 7:30 p.m. Saturday
and 2 p.m. Sunday. Location: ONU
Freed Center for the Performing
arts, 525 S. Main St., ada. Information: 419-772-1900 or www.
freedcenter.com.
‘PASS THE LIGHT’
Feb. 6
directed by Malcolm J. Goodwin (“american Gangster”) from
a Victor Hawks (Broadway’s “The
Producers”) script, “Pass The
Light” follows 17-year-old student Steve Bellafiore (played by
Cameron Palatas of MTV’s “Zach
Stone Is Gonna Be Famous”) on
a transformative journey from
shy, unassuming teen through a
community-uniting run for a local
congressional seat. disturbed by a
competing candidate’s use of religion to foster hatred, intolerance
and divisiveness, Bellafiore seeks
to unite his town with campaign
messages of kindness, love and positivity. The film also features alexandria deberry (disney Channel’s
“a.N.T. Farm”), Jon Gries (Fox’s
“Taken” franchise), Lawrence
Saint-Victor (CBS’ “The Bold and
the Beautiful”) and Milena Govich
(MTV’s “Finding Carter”). Connect with Pass The Light on Facebook.com/PassTheLight, Twitter
#PassTheLight and via Instagram
@passthelightmovie. Location:
Carmike 12, 906 Interstate drive,
Findlay. Information: www.carmike.com, www.movietickets.com,
www.fandango.com or www.passthelightmovie.com.
‘ALL ABOARD THE
MARRIAGE HEARSE’
Feb. 13-15
after nearly three years
together, amy wants to get married but Sean does not believe in
the institution. Tonight is the night
when they will settle the question
once and for all. Will they break
up? Will they keep going? Will
they climb aboard the “Marriage
Hearse”? Written by Matt Morillo
and directed by Irina Zaurov, the
“all aboard the Marriage Hearse”
cast includes Tanner duVall as Sean
and Elizabeth Cottle as amy. This
dark comedy contains mature con-
PICASSO
Feb. 13-14, 21-22
This long-running Off-Broadway
absurdist comedy places albert Einstein and Pablo Picasso in a Parisian cafe in 1904, just before the
renowned scientist transformed
physics with his theory of relativity
and the celebrated painter set the art
world afire with cubism. In his first
comedy for the stage, popular actor
and screenwriter Steve Martin plays
fast and loose with fact, fame and fortune as these two geniuses muse on
the century’s achievements and prospects as well as other fanciful topics
with infectious dizziness. Bystanders, including Picasso’s agent, the
bartender and his mistress, Picasso’s
date, an elderly philosopher, Charles
dabernow Schmendimen and an
idiot inventor introduce additional
flourishes of humor. The final surprise patron to join the merriment at
the Lapin agile is a charismatic darkhaired singer time-warped in from a
later era. admission: $11 adults, $7
students. Time: 7:30 p.m. Friday and
Saturday and 2 p.m. Sunday. Location: The National Theatre at The
Ritz, 30 S. Washington St., Tiffin.
Information: www.ritztheatre.org.
‘THE VERY UNMERRY
ADVENTURES OF ROBIN
HOOD’
Feb. 27-March 1
Toledo Repertoire Theatre’s
young Rep production of “The
Very UnMerry adventures of Robin
Hood” is a comedy written by Patrick Greene and Jason Pizzarello
and directed by Jill Reinstein and
features a cast ranging in age from
7 to 13. Sherwood Forest is in danger
of being destroyed and it’s up to
Robin and his band of dimwitted
Merry Men to save the day. When
the sheriff challenges them to a contest to determine the forest’s rightful
owner, their skills are put to the test.
Unfortunately, archery is only the
first round. Robin and his men will
also have to win a talent show and a
beauty pageant. admission: $4.75$9.75. Time: 7 p.m. Friday and Saturday and 2:30 p.m. Sunday. Location:
Toledo Repertoire Theatre, 16 10th
St. Information: www.toledorep.org
or 419-243-9277.
FOREVER PLAID
Feb. 27-March 1
The Findlay Light Opera Company presents Stuart Ross’s offBroadway musical revue, “Forever
Plaid,” running from Feb. 27 to
March 1. When four young singers
are killed in a car crash, they posthumously take the stage for one final
gig in this goofy 1950s nostalgia trip.
Forever Plaid is one of the most
popular and successful musicals
in recent memory. This deliciously
fun revue is chock-full of classic
barbershop quartet harmonies and
pitch-perfect melodies. Friday and
Saturday, Feb. 27 and 28, the musical
will be presented at alexandria’s in
downtown Findlay. Tickets include
dinner, dessert and show admission. doors open at 7 p.m., dinner is
served from 7:30 p.m. to 8:30 p.m.,
the show begins at 8:30 p.m. On
Sunday, March 1, the show will be
held at the Ritz auditorium in Old
Main, University of Findlay campus.
doors open at 1:30 p.m. admission:
$30 Friday and Saturday, and $15
adults and $10 students on Sunday.
Time: 7:30 p.m. Friday and Saturday
and 2 p.m. Sunday. Loction: alexandria’s 132 E. Crawford St., Findlay.
Information: 419-422-4624, www.
artspartnership.com or www.findlayopera.org.
Exhibits
DRAWN, CUT & LAYERED:
THE ART OF WERNER
PFEIFFER
Feb. 6-May 3
The nearly 200 limited-edition
and unique works of art in this exhibition include drawings, dimensional
prints, 3-d collage, and sculptural
and experimental books. For more
than 50 years, Werner Pfeiffer
(German-american, born 1937) has
experimented with the multiple uses
of paper as both a canvas and a structural material. Much of his work as
a sculptor, printmaker and painter
suggests a fascination with machines
and machine-like constructions. His
drawings are schematic, his dimensional works project into space,
claiming their own territory, and his
complex artist books have moving
parts. He is fascinated by puzzles
and contradictions, metaphors and
wordplay, and this curiosity serves
in turn to inspire works that are
thought-provoking in themselves.
a prodigious artist, Pfeiffer’s works
on paper have been shown and collected internationally. admission:
Free. Hours: 10 a.m.–4 p.m. Tuesday and Wednesday, 10 a.m.–9 p.m.
Thursday and Friday, 10 a.m.–5 p.m.
Saturday and noon-5 p.m. Sunday.
Location: Canaday Gallery, Toledo
Museum of art, 2445 Monroe St.,
Toledo. Information: www.toledomuseum.com or 419-255-8000.
ARTIST ANDREAS
BAUMGARTNER
Through Feb. 20
Owens Community College’s
Findlay campus Library Gallery
features the work of Bluffton artist
andreas Baumgartner. “New
Works” features photographs and
multi-media works based on his
research, interaction and response
to the space-time continuum, cosmic
theories, and the intricacies of
human emotion and consciousness.
admission: Free. Hours: 8 a.m.-7
p.m. Monday through Thursday
and 9 a.m.-2 p.m. Friday. Location:
Owens Community College, Findlay campus, Library, EC 176, 3200
Bright Road. Information: Gail
McCain at 567-661-9076 or gail_
mccain@owens.edu.
FREE PLAY
Through March 6
Free Play brings together an
international array of artists who
produce works modeled on games
and play, whether derived from the
playground, the video arcade, the
casino, or the rec room. Each artist
in the exhibition reinvents a playable
“game” that reveals social, philosophical and cultural issues. From
reenacting territorial disputes to the
use of mathematical strategy, the 17
artists in Free Play create experiences for visitors that raise political
awareness. all of the works on display are functional games that visitors are free to play. admission: Free.
Hours: 10:30 a.m.-4:30 p.m. Tuesday
through Friday and 1 p.m.-5 p.m. Saturday and Sunday. Location: The
College of Wooster art Museum,
Ebert art Center, 1220 Beall ave.,
Wooster. Information: 330-263-2495
or www.wooster.edu/cwam.
Ticket Watch
Tickets are now on sale for the
following events:
Beau Coup — Feb. 13, 8 p.m.,
Hard Rock Rocksino Northfield
Park, Northfield. $34-$58.85; 330920-8040, www.ticketmaster.com.
Fleetwood Mac — Feb. 18, 8
p.m., Quicken Loans arena, Cleveland. $49.50-$179.50; 888-8949424, www.theqarena.com/events.
Elvis Lives! — Feb. 19, 7:30
p.m., Hard Rock Rocksino Northfield Park, Northfield. $53-$80.50;
330-920-8040, www.ticketmaster.
com.
Ariana Grande — March 5,
7:30 p.m., Quicken Loans arena,
Cleveland. $29.50-$69.50; 888-8949424, www.theqarena.com/events.
Mike + The Mechanics —
March 15, 7:30 p.m., Hard Rock
Rocksino Northfield Park, Northfield. $51-$90.90; 330-920-8040,
www.ticketmaster.com.
Foreigner — March 28, 8 p.m.,
Lima Civic Center, Lima. $37-$97;
419-224-1552, www.limaciviccenter.
com.
Buckeye Country Superfest
— June 20 and 21, 5 p.m., Ohio Stadium, Columbus. $58.55-$272.95;
800-745-3000, www.ticketmaster.
com.
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THE COURIER & REVIEW TIMES
SaTURday, JaNUaRy 31, 2015
States banning use of drones for hunting, fishing
T
here is a concern that
there could be unauthorized drone strikes in Illinois and state Sen. Julie
Morrison, d-deerfield Township,
is ready to do battle with them.
The pro-hunting senator,
encouraged by those concerned
with quickly developing technology in the use of private drones,
sees a possibility that they could
be used to aid in taking wildlife
and fish.
“Let’s keep the man, or woman,
in outdoorsman,” she said, emphasizing the importance of a dronefree hunting environment.
If the new regulations are
approved, they would allow Illinois
department of Natural Resources
to confiscate drones being used for
any type of hunting and fishing.
Those who violate the laws could
face $2,500 in fines and one year
in jail.
“We think it (drones) gives
the hunter an unfair advantage,”
said Tim Brass, a spokesman for
Backcountry Hunters and anglers.
alaska, Colorado, Idaho, Montana and Wisconsin have already
outlawed hunting and fishing
drone activity.
Michigan lawmakers recently
approved a drone ban, similar to
the proposed Illinois hunting and
fishing legislation, but the measures are awaiting approval from
the governor.
New Hampshire and Vermont
have been considering similar
drone bans.
Along the Way:
On Jan. 14, the Ohio division
of Wildlife provided the 201516 small game hunting season
proposals to the Ohio Wildlife
Council. The council is an eightmember board that approves all of
the division of Wildlife’s rules and
regulations.
This year’s hunting seasons
maintain many traditional opening dates. Proposals concerning
Ohio’s white-tailed deer hunting
season will be presented at the
next Ohio Wildlife Council meeting on Feb. 11.
Proposed hunting season
dates:
• Sept. 1: Squirrel and dove
hunting.
• Oct. 24-25 and Oct. 31-Nov.1:
youth small game hunting seasons
statewide.
• Nov. 6: Cottontail rabbit,
ring-necked pheasant and bobwhite quail. Proposed counties
open for quail hunting remain
the same as last season: adams,
athens, Brown, Butler, Clermont,
Clinton, Highland, Jackson,
Meigs, Montgomery, Pike, Preble,
Ross, Scioto, Vinton and Warren.
• Nov. 10: Fox, raccoon, skunk,
opossum and weasel hunting and
trapping.
• Oct. 12- Nov. 29: Fall wild
turkey.
• april 18-May 15, 2016:
Spring wild turkey.
• april 16-17, 2016: youth wild
turkey.
Open houses to receive public
comments about wildlife regulations and issues will be held on
Saturday, March 7. In northwestern Ohio, at the division of Wildlife district 2 Office, 952 Lima
ave., Findlay.
For Ohioans unable to attend
an open house, comments will be
accepted online at wildohio.gov.
The online form will be available
until March.
a statewide hearing will be
held at the division of Wildlife’s
district One office at 9 a.m. Thursday, March 19 at 1500 dublin
home
Department of Education:
Careers in science, math
continue to increase
By CASSIE TURNER
In our community, developing a
skilled workforce has been a priority for several years.
according to the U.S. department of Education, careers in science, technology, engineering,
and mathematics will continue to
increase.
For example, there is a 32
percent increase in demand for
computer systems analysts, and
a 62 percent increase in demand
for biomedical engineers by 2020.
How do we support our youth
to prepare for the changing workforce? Education in and out of
school will be key.
High school/vocational school,
and post-secondary education are
part of it. Helping youth become
successful as adults starts well
before high school.
Understanding different learning styles and encouraging youth
to ask questions, solve problems,
and become learners are some
ways families can help.
When doing homework, does
moving around or having a physical activity help your child stay
focused? do they like to read
about a topic or does hands on
experiences help them learn more
effectively?
The website “Learning Styles
Online,” http://www.learningstyles- online.com/overview/,
gives a good overview of the seven
learning styles: visual, auditorymusical, verbal, physical, logical,
social and solitary. Utilizing the
style that stimulates the child can
assist in greater skill development.
Children need opportunities to
engage in investigative learning.
This helps with brain and skill
development. a workforce needs
problem solvers.
Many youth organizations
offer opportunities. Participating in youth theater, for example,
encourages teamwork, dedication,
creativity and completing a task.
There will continue to be a
need in the workforce for youth
that have developed science, technology, engineering and mathematics skills. Everyone needs to
be able to reason out a problem,
look for solutions, and be an effective communicator.
There are opportunities in
both Girl and Boy scouts, Campfire, and 4-H to practice science,
technology, engineering and mathematics learning. It is a matter of
finding the right fit for your child’s
learning style.
4-H in Hancock County has a
new opportunity for youth. The
4-H Science, Technology, Engineering, and Mathematics Club
will hold its first meeting from 10
a.m. to 11:30 a.m. next Saturday
at the agricultural Service Center,
7868 Hancock County 140, Findlay.
The club is supported by the
Ohio 4-H Foundation and is targeting fourth through sixth-graders
in its first year. Children need not
be in 4-H to join. For more information, call OSU Extension at
419-422-3851.
Turner is an OSU Extension
educator and Hancock County
director for 4-H Youth Development.
Five ways to make a
kitchen more germ-free
Cooks should have 4 watchwords:
clean, separate, cook and chill
By KATHERINE ROTH
AssociAted Press
Even the tidiest kitchens might
be harboring harmful bacteria, and
often where they’re least expected.
Paying more attention to a few oftenoverlooked places can help keep your
household safer, experts say.
For starters, home cooks should
have four watchwords, according to
the Centers for disease Control and
Prevention: clean, separate, cook and
chill. Watch for cross-contamination,
particularly with meats and vegetables; cook everything thoroughly;
and keep both raw and cooked foods
sufficiently cold when needed.
Then, cleaning a few often-overlooked areas in the kitchen could
offer additional protection from
E. coli, Salmonella, Listeria, yeast
and mold, according to NSF International, a non-profit organization
based in ann arbor, Michigan, that
has been promoting proper cleaning
of kitchen tools and appliances since
the 1940s. NSF International has put
out recommendations on kitchen hot
spots based on studies done in 2011
and again in 2013:
1. Scary Sponges. “you can either
get away from sponges altogether
and use dish cloths or rags, which
can be sanitized, or, if you do use
sponges, put a wet sponge in the
microwave for 2 minutes to kill most
of the harmful bacteria,” said Lisa
yakas, a microbiologist with NSF.
Betsy Goldberg, home director for
Real Simple magazine, said, “Many
people mistakenly think that rinsing
a sponge with water is enough, but
sponges really need to be washed
in the top rack of the dishwasher
or wet and then microwaved for 2
minutes,” and “obviously, if it smells
or has loose pieces, it’s time to throw
it away.”
2. Ghastly gaskets: dangerous
beasties can lurk in the hard-toreach areas under the thin, removable plastic gaskets found around the
lids of some food storage containers,
and also around blender gaskets and
blades, according to yakas. “This one
people really find surprising. But
think about how many times people
make smoothies and just put the
blender in the dishwasher or rinse
it then use it again. In our studies,
we found Salmonella, E. coli, yeast
and mold around blender blades and
gaskets.” She recommends unplugging blenders, flipping them over
and unscrewing the blade assembly,
then washing all the parts and drying
them thoroughly after every use. For
food storage containers, any unattached gaskets should be removed,
cleaned and dried after every use,
yakas said.
3. Creepy fridge compartments:
“Meat and vegetable compartments
are another place few people think
about, but it’s where you are storing
raw meat and vegetables that may
still have some soil residue,” yakas
said. “Keep everything raw and
cooked separately, and remove the
compartments and wash them with
warm soapy water about every two
or four weeks, depending on your
household needs.” Goldberg suggests removing them every so often
and soaking them in the sink in hot,
soapy water for 15 minutes. “While
they are soaking, you can douse the
inside of the fridge with a disinfect-
ing spray,” she said. “Wipe down the
walls and then each shelf, and use a
toothbrush spritzed with cleaner to
get in the crevices. after 15 minutes,
drain the water and sprinkle the compartments in baking soda, then wipe
them clean with a wet sponge.”
4. Separate the spatulas and clean
the can opener: Can openers should
be washed in the dishwasher or at
least hand-washed after every use,
paying attention to removing any
food residue on the blade, yakas said.
“and a lot of people are surprised to
find that a lot of spatulas and scrapers are actually composed of two
pieces that pull apart, and that the
inside part can harbor Salmonella,
E.coli and yeast,” she said. “Just pull
it apart, clean with soapy water, rinse
and thoroughly dry.” Goldberg said,
“Ideally, if you have time, it’s a good
idea to go beyond the can opener and
spatula parts, take all the tools out of
your drawer and wipe the inside of
the drawer and the utensil holders
with a disinfecting wipe, then dry it
all thoroughly.”
5. Wash water dispensers and
coffee reservoirs: “Our studies found
yeast and mold in refrigerator water
dispensers, which might be an issue
for people with allergies,” said yakas.
Most systems can be cleaned with
a vinegar solution, she said. “Coffee
machine reservoirs are also dark and
damp and are great places for mold
and mildew to grow,” she said. “It’s
a good idea to pour about 4 cups of
white vinegar in the reservoir and
run the vinegar through the unit, followed by two to three wash cycles
of water. This should really be done
every 40 to 80 brew cycles, or at least
monthly,” she said.
Online:
www.NSF.org
www.cdc.gov/foodsafety/
www.realsimple.com
Photo provided
CAmERA-EqUIppEd dRONES are becoming common and are easily purchased from commercial
sources.
Road, Columbus.
The Wildlife Council will vote
on the proposed rules and season
dates after considering all public
input.
Step Outside:
• The Hancock County young
Guns Trap Team is looking for
kids interested in competing in
organized trap events. Elemen-
tary and middle school students
are encouraged to discuss the idea
with their parents and contact
coach Louie Scheiderer at 567429-9644 or louiescheiderer@
icloud.com.
• Tomorrow: Trap shoot, 1
p.m., Mount Blanchard Gun Club,
21655 delaware Township 186.
• Thursday & Friday: Trap and
skeet, 5 p.m., UCOa, 6943 Marion
Township 243, Findlay.
Abrams is a retired wildlife officer supervisor for the state Division of Wildlife in Findlay. He
can be reached at P.O. Box 413,
Mount Blanchard, OH 458670413 or via email at jimsfieldnotes@aol.com.
Got sun? Indoor herbs can thrive on winter windowsills
By KATHERINE ROTH
AssociAted Press
during this season of short, dark days, indoor herb
gardens offer welcome greenery and fragrance, as well
as adding zest to cold-weather stews and soups.
“In the winter, even indoor plants won’t be doing
much, but an already established herb plant can thrive
quite happily in a sunny window,” said Sonia Uyterhoeven, who teaches herb gardening at the New york
Botanical Garden.
“Easy herbs to grow inside are basil, chives, parsley,
oregano, sage, thyme, mint, cilantro and bay,” she said. “If
you bring lemon verbena inside for the winter, it will drop
its leaves. But just cut it back hard and in a month it will
look good again. It’s fragrant and really lovely. Rosemary
can do OK, but needs time to adjust to lower indoor light
and should be given two weeks to transition first.”
For rooms with limited light, parsley, chives and mint
are quite forgiving, she said. Basil, oregano, rosemary
and sage, all Mediterranean plants, generally do better
with much more sun. Most herbs are happiest with 6 to
8 hours of sunlight a day.
“The biggest mistake people make is underestimating
how much light herb plants need,” explained Leda Meredith, who teaches about herbs and herb gardening at the
Brooklyn Botanic Garden. “your basil plant is not going
to love you for just two hours of sunlight in the morning.
you have to remember that to a plant, light is food.”
If light is a challenge, fluorescent light is full-spectrum, works well on plants and is much cheaper than
plant lights, she said.
Ginger root is another wonderful, easy and oftenoverlooked option for indoor gardens, said Meredith.
“Ginger is a great idea, and the long glossy plant leaves
are very attractive. Florists use it a lot in arrangements.
Just get a ginger root from the grocery store, chop it into
1-inch chunks, and plant those in a pretty good-size pot
with just an inch of potting mix on top, leaving several
inches between each piece of ginger. That’s it,” she said.
Ginger plants do well with anything from full sun
to bright indirect light most of the day, but are pretty
tolerant, she said.
General rules to help kitchen gardens thrive in winter
include making sure pots are sufficiently large; herbs
almost always need to be repotted in containers two to
three times the size they came in.
Uyterhoeven and Meredith warned against overwatering and over-fertilizing indoor herb plants, which
should generally not be watered until the soil just below
the surface is dry. They tend to lose their scent and taste
if given too much fertilizer.
Plants should be rotated periodically to ensure all
sides are exposed to sunlight, and they do best when
planted in a combination of potting soil mix and compost.
They also “love a good haircut,” according to Uyterhoeven, and can be cut back by a third to a half periodically.
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E4
THE COURIER & REVIEW TIMES
SaTURday, JaNUaRy 31, 2015
FOOD
MAttHeW MeAd / Associated Press
HAVE IT YOUR WAY with do-it-yourself personal pizzas. Homemade pizza tastes better than
anything you can buy and it takes much less time and effort than you would think.
This dIy pizza beats take-out any day
By SARA MOULTON
AssociAted Press
Make pizza from scratch?
Come on! Why bother when you
can snap your fingers and have
it delivered to your door?
Here’s why: Homemade pizza
tastes better than anything you
can buy and it takes much less
time and effort than you would
think. Making the dough takes
just 10 minutes. Then, during
the next hour while the yeast
is working its magic, you have
plenty of time to prepare whichever toppings you and your
guests are hankering for —
shredded cheeses, sliced meats,
vegetables, whatever.
The trick is to mix and
“knead” the dough in a food
processor rather than by hand.
It’s quicker and cleaner that way.
and as long as you measure the
ingredients accurately (going by
weight, not volume) and don’t
add very hot water, this dough
is failure-proof.
This recipe makes enough
dough for six 9- to 10-inch
pizzas. you’re welcome to invite
the more adventurous to roll out
and top their own dough. Otherwise, roll out the dough ahead
of time and pre-bake the crusts
for them, which speeds up the
final cooking time. Pre-baking
the crusts also makes them even
crispier than usual.
For years, I found stretching
out pizza dough to be a pretty
frustrating process. I’d roll it
out in one direction and it would
spring right back at me. I’d roll
it in another direction and the
same darn thing would happen.
Then one day a Sicilian pal of
mine passed along her mother’s
method; she rolled it out on a
counter that was lightly oiled,
but not dusted with any flour.
Eureka! In this scenario, the
dough doesn’t roll back; it sticks
to the counter. In just a few rolls,
you’re looking at a perfectly
round, perfectly thin pizza shell.
One last note: Encourage
your pizza assemblers to avoid
making dagwood-style pizzas.
Piling on too many toppings
sogs up the crust. Stick to the
amounts I’ve recommended and
everyone will end up with his
own excellent personal pizza.
Have-it-Your-Way Personal Pizzas
MAttHeW MeAd / Associated Press
WHY STRUGGLE over peeling hard-boiled eggs and hoping not to ruin the whites when making
deviled eggs? It’s the yummy yolk mixture we crave. Instead, pipe the mixture onto small pieces
of toasted baguette. The crunchy toast is a welcome contrast to the classic soft and unctuous
deviled egg filling.
a carefree deviled egg you won’t need to struggle over
By ELIZABETH KARMEL
AssociAted Press
Start to finish: 11/2 hours (30 minutes active). Servings: 6.
For the dough:
3 cups (123/4 ounces) all-purpose flour
1/
1
4 -ounce package (2 /4 teaspoons) quick-rising yeast
1 teaspoon sugar
1 teaspoon table salt
1 cup lukewarm water (95 F to 105 F)
11/2 tablespoons extra-virgin olive oil, plus extra
11/2 cups marinara sauce
3 cups coarsely grated mozzarella, cheddar, Monterey Jack or other good melting cheese
Optional toppings:
Mushrooms, sliced and sauteed in oil
Salami or prosciutto, cut into thin strips
Roasted red peppers, chopped
Green bell peppers, cut into thin strips
Red or yellow onion, thinly sliced
Loose Italian sausage, browned
Fresh tomatoes, chopped
To prepare the dough, in the bowl of a food processor
fitted with the metal blade, combine the flour, yeast, sugar
and salt. Pulse once or twice. add the water and oil, then
process until a dough forms. It should be soft and slightly
sticky. If it is too sticky, add flour, 1 tablespoon at a time. If
it is too stiff, add water 1 tablespoon at a time.
Lightly oil a large bowl. Shape the dough into a ball and
place in the oiled bowl, turning the dough to coat evenly with
oil. Cover the bowl with plastic wrap and let rise in a warm
place until double in bulk, about 1 hour.
Once the dough has risen, heat the oven to 500 F. arrange
a rack on the oven’s lowest shelf. Line multiple baking sheets
with kitchen parchment. you may need to work in batches.
divide the dough into 6 equal pieces. On a lightly oiled
surface, one at a time roll out each piece of dough into a
9-inch circle. Transfer each piece of dough to a parchmentlined baking sheet. If working in batches, transfer, assemble
and bake as many pizzas as you can, then repeat the process
reusing the baking sheets.
Top each pizza with about 1/4 cup of marinara, spreading
it evenly to within 1/2 inch of the edge of the dough. Sprinkle
with 1/2 cup of the cheese. Finish with 3/4 cup of optional
toppings.
Bake the pizzas on the oven’s lowest rack until the bottom
is golden and the cheese is melted, about 7 minutes. For a
crispier crust, roll out each piece of dough into a 9- to 10-inch
circle, transfer it to a baking sheet and smooth it out. Bake
it for 3 minutes. Remove the crust from the oven, add the
toppings, then bake until the cheese is melted, about another
5 minutes.
Nutrition information per serving: 440 calories; 130 calories from fat (30 percent of total calories); 14 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 54 g carbohydrate;
3 g fiber; 3 g sugar; 22 g protein; 1110 mg sodium.
For me, it’s just not a party
without deviled eggs. doesn’t
matter if it’s a summer barbecue
or a winter Super Bowl shindig.
I need deviled eggs. and I know
I am not alone!
Which isn’t to say it’s always
easy to make that happen. The
last time I made them for whatever reason the eggs were a
devil to peel. I tried all of my
regular tricks. I let them sit in
cold water. I peeled them under
cold water. didn’t matter. Every
one of the 24 eggs I tried to peel
was a struggle.
I couldn’t believe this was
happening. I’ve made deviled
eggs since I was a kid, so you’d
think it would be easy. But my
egg whites were pock-marked
and homely. and I bet you’ve
been there, too. Well, when life
gives you ugly egg whites, you
go to Plan B....
My solution was to create a
new stress-free version of deviled eggs that would deliver the
same great taste without the
fight.
I started by making the yolkbased deviled egg filling. I put
all of the classic ingredients —
including a few of the cooked
(ugly) whites to break up the
richness — into the food processor. In minutes I had beautiful,
silky smooth filling.
But rather than fuss with my
unattractive whites, I instead
piped the filling onto toasted
slices of baguette. done! a new
and much simpler party recipe
was born. In some ways I liked
it better than the original!
you can pipe the filling onto
any bread or cracker you like,
but I prefer to make my own
melba toasts. I just thinly slice
a baguette, then toast the slices
in a low-heat oven until dried
and crisp. The crunchy toast is
a welcome contrast to the classic
soft and unctuous deviled egg
filling.
and you don’t need to be a
piping bag pro to do this. If you
don’t have a pastry bag, use a
plastic storage bag and cut off
one of the corners, then squeeze
the filling onto the toasts. Or
just spoon the filling on the
toasts. at the last minute, I
sprinkle the toasts with bits of
cooked country ham that were
leftover from breakfast and that
happy accident made the dish!
If you wanted to dress this
appetizer up a bit, you could add
a strip of prosciutto instead of
the country ham, or even bits
of crispy cooked bacon.
deviled egg toasts with country Ham Bits
Want to get a jump on this? The toasts can be prepped up
to a week ahead and stored in an airtight container. The egg
mixture can be made up to 2 days ahead, then refrigerated. If
refrigerated, let the egg mixture come to room temperature
before piping.
Start to finish: 1 hour (20 minutes active). Servings: 8.
Half a baguette (8 to 9 ounces)
1 dozen large eggs
1/
3 cup mayonnaise
5 tablespoons unsalted butter, softened
1/
4 cup Dijon mustard
Zest of 1/2 lemon
1 teaspoon lemon juice
Pinch garlic powder
Hot sauce, to taste
Kosher salt
1/
2 cup chopped crisped country ham, proscuitto or
thick-cut bacon, to garnish
Heat the oven to 250 F. Mist a rimmed baking sheet with
cooking spray.
To prepare the melba toasts, slice the baguette into thin
rounds. arrange the rounds in a single layer on the prepared
baking sheet, then mist the tops with cooking spray. Bake
for 25 to 30, or until dried and crisp.
Meanwhile, to prepare the deviled egg topping, place the
eggs in a large saucepan. add enough cool water to cover by
2 inches. Set the pan over medium-high heat and bring to a
boil. as soon as the water boils, cover the pan, turn off the
heat and let sit for 12 minutes. after 12 minutes, drain the
eggs and run under cold water until the eggs are cool to the
touch. Let sit another 10 minutes.
Peel the eggs. you don’t need to worry about keeping the
egg whites intact. Cut each egg in half lengthwise and remove
the yolks. Set 4 whites aside on a platter and reserve the rest
for another use. Place all 12 yolks and the 4 reserved whites
in a food processor. Pulse several times to chop.
add the mayonnaise, butter, mustard, lemon zest and
juice, garlic powder and hot sauce. Pulse until smooth. Taste,
then season with salt. Spoon the mixture into a pastry bag
or quart-size plastic bag. Snip off one corner of the bag, then
squeeze to pipe some of the egg mixture onto each of the
melba toasts. Top with pieces of country ham, prosciutto
or bacon.
Nutrition information per serving: 310 calories; 190 calories from fat (61 percent of total calories); 21 g fat (8 g saturated; 0 g trans fats); 320 mg cholesterol; 20 g carbohydrate;
1 g fiber; 0 g sugar; 11 g protein; 490 mg sodium.
W EEK END COMICS
REVIEW TIMES
SaTuRday, JaNuaRy 31, 2015
m i r r o r o n y e s t e ry e a r
School expansion
plan gets underway
The following news items
appeared in the Fostoria ReviewTimes in February of 1954:
Preliminary steps toward
providing adequate classroom
space for Fostoria’s constantly
expanding school population
were taken by members of the
Board of Education at their
February meeting, when they
authorized H. L. Ford, superintendent of schools, to obtain
architects’ drawings for a school
expansion program.
Tentative plans call for the
construction of a 20-room elementary school on a four-acre
site in the northern section of
Fostoria, the conversion of the
present Lowell school on Elm
street into a junior high school
and the construction of another
four-room addition on Field
school on Sixth street, in the
southern section of the city.
although definite figures will
not be available until after architects’ estimates are submitted,
members of the school board
said it was anticipated that the
entire expansion project could
be accomplished by the approval
of a $750,000 school bond issue
at next November’s election.
Tentative figures call for
$ 50 0,0 0 0 for the 2 0 -room
building, east of union street,
between Rock and Thomas
streets; $150,000 to revamp
Lowell school, to handle seventh, eighth and ninth grade
classes and $100,000 for the
addition to Field school.
Officials point out that by
next fall the Fostoria school
district’s bonded indebtedness
will be reduced to approximately $350,000, which is only
gene kinn
slightly more than one percent
of the $33,700,000 tax valuation
of the school district.
The addition of a $750,000
bond issue would made the
indebtedness only about three
percent of the total valuation.
The average, for school districts
in Ohio, is bonded indebtedness
of six percent of valuation.
Superintendent Ford said the
expansion program probably
could not be completed until
September, 1956, when public
school enrollment in Fostoria
will pass the 3,000 pupil mark.
Parcel post window service
will be mechanized in Fostoria
and more than 100 other cities
where post offices will replace
stamps with postage meters
within the next week or ten
days.
The new service will cut
down waiting-in-line time at
parcel post windows and speed
packages on their way without
so much as the lick of a stamp.
Here is how the system
works. The window clerk, at
the parcel post window, after
weighing your package and
computing the fee, takes your
money and touches levers on
the electrically-operated postage meter machine.
Out pops a small printed
label, gummed and automatically moistened and complete
with postage of the exact value,
plus the city postmark and date
of mailing. It is slapped on your
package and the transaction is
over. Time spent waiting in line
is halved and stamp-licking is
abolished.
Mechanically, the new device
is a version of the familiar
postage meter used by business firms, under government
license, to stamp and seal letters in the offices and to prepay
parcel post charges in their shipping rooms.
The new post office model
completely eliminates the storing, selecting, handling and
affixing of the various denominations of stamps needed to
make up the postage charges
and fees.
In a test installation, in
a large Eastern post office,
a queue of sixty parcel-laden
people was served in exactly
ten minutes.
There are major savings to
uncle Sam as well as postal
patrons, since the machine will
not only speed up window and
counter service, but “metered”
parcels require no canceling and
postmarking and can be more
quickly sorted for early train
dispatch.
another advantage claimed
is that post of f ice inspec tors, cashiers and clerks are
protected by automatic and
foolproof postage control and
accounting, since the meter’s
registers can be read like gas
or water meters and the postage
is non-negotiable.
Crime prevention will be
discussed by R. W. Shimer,
special agent for the FBI, at the
regular meeting of the Fostoria
Exchange Club Monday evening.
PEANUTS
BEETLE BAILEY
GARFIELD
BLONDIE
HAGAR THE HORRIBLE
CRANKSHAFT
HI & LOIS
Credit: roDDy sCheer, roddyscheer.com
WILD SALMON, high in “long chain” omega-3s, is one of the healthiest foods we can eat.
e a r t h ta l k
What fish can we eat?
If low in mercury,
seafood is a good
source of nutrition
Dear EarthTalk: What are
some basic guidelines about seafood consumption, especially for
women and in light of all the pollution threats to our oceans and
waterways? — Betsy draper,
Boston, Ma
Between mercury poisoning,
overfishing and the environmental impacts of fish farms
or “aquaculture,” some might
expect to see a “Proceed with
Caution” sign above seafood
counters soon. Others contend
that fish and shellfish are an
important part of a healthy diet,
providing high-quality protein
and omega-3 fatty acids. The
u.S. Food and drug administration (Fda) recommends eating
up to 12 ounces of fish and shellfish per week, but only if they
are “lower in mercury.”
Mercury can be released into
the air through industrial pollution and can accumulate in
streams and oceans. The Fda
warns that if you reg ularly
eat types of fish that are high
in mercury, it can accumulate
in your blood stream. They
add that mercury is removed
from the body naturally, but
it may take over a year for
levels to drop significantly. For
this reason, women trying to
become pregnant should avoid
eating high-in-mercury fish like
shark, swordfish, king mackerel and tilefish, and gravitate
toward low-in-mercury shrimp,
canned light tuna, salmon, pollock and catfish. according to
the Monterey Bay aquarium’s
“Super Green List,” fish that are
low in mercury and also good
sources of especially healthy
“long-chain” omega-3 fatty acids
include atlantic mackerel from
Canada and the u.S., freshwater Coho salmon from the u.S.,
wild-caught Pacific sardines and
alaskan wild- caught salmon
(fresh or canned).
Of course, it’s possible to
obtain long- chain omega-3s
without eating fish. Ovega-3s
supplement is derived from a
strain of algae that naturally
produces high amounts of eicosapentaenoic acid (EPa) and docosahexaenoic acid (dHa), the
healthiest omega-3s. although
most people think fish are the
original source of dHa and
EPa, these omega-3s actually
come from the algae lower in
the food chain.
“When salmon farming began
in North america, farmers discovered that without fish oil in
their diet, farmed salmon did
not contain salmon oil in their
tissues,” says udo Erasmus,
Ph.d., author of Fats that HealFats that Kill. “Fish get their
‘fish oil’ from the foods they
eat. When we trace these supplement oils back to their origin,
we find that the oils we call ‘fish
oils’ are actually made by plants
at the bottom of the food chain.
FOR BETTER OR WORSE
One - celled red-brow n algae
makes fish oils. Fish oils are
actually plant-based products.”
algae and other plant-based
omega fatty acids also will
not deplete the ocean’s supply
of fish. Industrial overfishing
practices have wiped out certain
types of fish before they’ve had a
chance to repopulate, and unintentionally killed other marine
species besides fish—known
as “bycatch”—in their large
nets. upwards of one million
sea turtles, for example, were
estimated to have been killed as
bycatch from 1990-2008, according to a report published in Conservation Letters in 2010. The
transition to aquaculture, where
fish are raised in confined quarters (like the “factory farming”
of pigs, cows and chickens) has
its own environmental burdens.
according to the Mangrove
action Project, an estimated
three million hectares of important coastal wetlands, including
mangroves, have already been
lost in order to make room for
artificial shrimp ponds.
CONTACTS : Fda, www.
fda.gov; Seafood Watch, www.
seafoodwatch.org; Ovega, www.
ovega.com.
EarthTalk® is produced by
Doug Moss and Roddy Scheer
and is a registered trademark
of Earth Action Network Inc.
View past columns at: www.
earthtalk.org. Or e-mail us
your question : ear thtalk @
emagazine.com.
THE LOCKHORNS
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E5
W EEKEND Comics
The Courier
STELLA WILDER
Your Birthday
Born today, you aren’t the kind to
stay in the shadows for long. When
you get your first lucky break -- and
lucky it is very likely to be! -- you will
be ready to take full advantage of it
and follow where it leads with a kind
of enthusiastic abandon that makes
you the envy of all who have ever
wished to be so lucky themselves.
Indeed, you may prove an inspiration to many in your lifetime, as
you demonstrate through your own
behavior -- in both personal and professional affairs -- how to be a brave,
principled, upstanding individual
who brooks difficulty with the same
grace as he welcomes opportunity
and success. You know what’s
important, you know who matters
and you’re not one to be shaken from
those beliefs.
You are something of a dreamer.
While you are young, you will learn
to close your eyes and envision the
future as specifically as you possibly
can; later, you will discover that
the more specific you can be, the
more likely it is that you will enjoy
a reality that closely resembles what
you have imagined!
Also born on this date are: Justin
Timberlake, singer and actor; Jackie
Robinson, baseball player; Portia De
Rossi, actress; Zane Grey, author;
Nolan Ryan, baseball player; Vernon
Davis, football player; Carol Channing, actress; Minnie Driver, actress;
Suzanne Pleshette, actress; Jean
Simmons, actress; James Franciscus,
actor; Franz Schubert, composer;
Mario Lanza, operatic tenor; Eddie
Cantor, singer-songwriter and comedian; Kelly Lynch, actress; Anthony
LaPaglia, actor; Tallulah Bankhead,
actress; Philip Glass, composer;
Norman Mailer, author.
To see what is in store for you
STEVE BECKER
Contract Bridge
tomorrow, find your birthday and
Blondie
read the corresponding paragraph.
Let your birthday star be your daily
guide.
AQUARIUS (Jan. 20-Feb. 18) -You mustn’t let yourself be tempted
by that which is, for all intents and
purposes, impossible or completely
out of your reach.
PISCES (Feb. 19-March 20)
-- You’re trying to prove yourself in
some way, but is it the right way?
Now is the time to get to the heart of
a key personal matter.
ARIES (March 21-April 19)
Barney & Clyde
-- Something has been holding you
back, and it’s high time you get to
the bottom of it. More than one
thing is eating at you, in fact.
TAURUS (April 20-May 20)
-- You may feel that something is
weighing on you in an unusual
fashion, and the feeling is not a good
one. You can find the cause!
GEMINI (May 21-June 20) -- It’s
important that you keep your head in
the game, or you may find that you
are putting more than your money
at risk.
CANCER (June 21-July 22) -You’re trying too hard to control the Pickles
things around you when few of them
can, in fact, be controlled the way
you would wish. Loosen up!
LEO (July 23-Aug. 22) -- It’s a
good day to consider offering someone else a chance at the big time as
only you can. Success is what you
make it!
VIRGO (Aug. 23-Sept. 22) -You’re not going to be able to do everything all at the same time, so you
must be ready to prioritize clearly.
LIBRA (Sept. 23-Oct. 22) -- Your
schedule may be more complicated
than expected, because you’ve taken Peanuts
up someone else’s cause -- or taken
him or her under your wing.
SCORPIO (Oct. 23-Nov. 21)
-- The pace is increasing at this time,
but you are surely able to keep up
-- particularly if you stay focused on
your primary objective.
SAGITTARIUS (Nov. 22-Dec.
21) -- You may find yourself tempted
by something that others do not
fully understand, but it’s something
you’ve actually considered for a
while.
CAPRICORN (Dec. 22-Jan. 19)
-- You may have to double-time it in
Beetle Bailey
order to get everything done. You’re
not as excited about an offer of help
as you had hoped.
A Little Prayer
Every day, Lord, help us
to be of service to others,
to see the beauty in
which you surround us,
and thank you for giving
enough faith to sustain
us. Amen.
Dilbert
Mother Goose and Grimm
For Better or Worse
Lockhorns
Garfield
Close to Home
Zits
Non Sequitur
Crankshaft
SATURDAY, JANUARY 31, 2015 • 5
E6
THE COURIER & REVIEW TIMES
SaTURday, JaNUaRy 31, 2015
WHO adopts reforms
to repair reputation
after bungling Ebola
Mental Health Moment
By LINDA BRANWELL
Experts: Sluggish
performance cost
thousands of lives
By MARIA CHENG
AP MedicAl Writer
GENEVa — The World Health
Organization has proposed reforms
that could overhaul its structure
after botching the response to the
biggest-ever Ebola outbreak, a sluggish performance that experts say
cost thousands of lives.
On Sunday, several dozen of
WHO’s member countries approved
a resolution aimed at strengthening
the U.N. health agency’s ability to
respond to emergencies, though
many of the details have yet to be
worked out and it’s unclear what
concrete changes will result.
“The WHO we have is not the
WHO we need,” said dr. Tom Frieden, director of the U.S. Centers
for disease Control and Prevention.
He said decisions at WHO were
often made for political rather than
scientific reasons.
W HO’s chief, dr. Margaret
Chan, acknowledged that WHO
was too slow to grasp the significance of the Ebola outbreak,
which is estimated to have killed
more than 8,600 people, mainly in
Guinea, Liberia and Sierra Leone.
Critics say the kinds of reform
being adopted are long overdue.
“The groundswell of dissatisfaction and lack of trust in WHO over
Ebola has reached such a crescendo
that (without) fundamental reform,
I think we might lose confidence in
WHO for a generation,” said Lawrence Gostin, director of the WHO
Collaborating Center on Public
Health Law and Human Rights at
Georgetown University.
“Ebola revealed all of WHO’s
inherent weaknesses and the international community saw painfully
what it was like to see WHO not
being able to lead. That resulted
in thousands of deaths that were
completely avoidable,” he said.
MicHAel dUFF / the Associated Press
A CHILD StANDS NEAR a sign advising of a quarantined home in
an effort to combat the spread of the Ebola virus in Port Loko, Sierra
Leone. the World Health Organization is considering reforms that
could overhaul its structure in what may be a last-ditch effort to salvage
its credibility after botching the response to the biggest-ever Ebola
outbreak. WHO has been repeatedly slammed for its sluggish, clumsy
efforts in battling the epidemic in West Africa.
In a resolution adopted by
WHO’s executive board, nearly 60
countries called on the agency to
take “immediately necessary steps”
to enact measures including the
creation of an emergency fund to
respond to health crises. Britain’s
Chief Medical Officer, dr. Sally
davies, announced the U.K. would
donate $10 million to the proposed
fund.
The resolution also called for
the establishment of a reserve of
health workers to battle epidemics,
but didn’t specify how large this
workforce would be. WHO conceded that, despite public expectations that it can respond quickly to
health emergencies, it simply is not
designed to do that.
The proposed changes undermine WHO’s own decision two
years ago to slash its outbreak
department and challenges the
agency’s past insistence that its
expertise is in issuing technical
guidance, not acting as a first
responder.
Weekend
Doctor
Countries also proposed that
WHO’s director-general should
be able to “add or change staff
with appropriate expertise at the
country and regional level.” In an
internal draft document obtained
last year by The associated Press,
officials at WHO’s Geneva headquarters blamed its africa office
for botching initial efforts to contain Ebola.
dr. Bruce aylward, who is leading WHO’s response to Ebola, said
country and regional offices hadn’t
yet signed off on these reforms and
that hammering out those details
might be challenging.
“a lot of this is still to be discussed, what this will actually look
like,” he said.
Gostin said no other agency has
a mandate to protect public health
that could easily replace WHO.
“If we didn’t have a WHO, we
would need to create one,” he said.
“But we need to make them politically accountable for their failures
and force them to be leaders.”
Meet Susan, a teenager who began cutting herself
with a paper clip. It started out to be several times a
week, but her self-injurious behavior became daily and
deeper, with cuts with a scissor.
Because one episode became lifethreatening, Susan was hospitalized
and was placed in residential treatment.
Cutting, burning, sticking sharp
objects into the body, head-banging,
self-hitting, and pinpricking, to mention some of the common behaviors,
are what experts consider non-suicidal self-injuries.
although incidents of self-injury
are more common among adolescents Branwell
and college-age adults, non-suicidal
self-injury has been seen in children
as young as 7 years old and in adults older than 70
years old.
There are gender differences in how people selfinjure. For instance, men are more likely to engage
in self-hitting and head-banging, whereas women are
more likely to engage in cutting.
Experts tell us that non-suicidal self-injury refers
to the deliberate, direct, self-inflicted damage of body
tissue without the intent to die.
While self-injury puts people at greater risk for suicide, there is a difference. The intent of suicide is to end
life. The intent of self-injury is to control something
in order to keep living and move forward. It provides
people with what they view as temporary relief from
emotional pain.
People engage in self-injurious behaviors because
they have distorted patterns of thinking and are unable
to regulate their emotions. Oftentimes, they have difficulty handling the frustrations in life or their personal
interaction with others.
Some feel disconnected from themselves and others,
while some believe they are undeserving of love and
kindness. as a result, non-suicidal self-injury becomes
a coping mechanism for them.
It is also worth mentioning that people who feel
emotionally numb because of unresolved grief and loss
may also self-injure in their effort to “feel something.”
While learning stress management techniques to
prevent non-suicidal self-injurious behaviors, such as
deep breathing or progressive muscle relaxation, of
utmost importance is a person’s spirituality.
It not only keeps their emotional state in control,
but they come to realize the true meaning in life and
have a sense of purpose.
If you know of a person engaging in self-injurious
behaviors, encourage him/her to seek professional
help.
With therapy, people will be able to replace their
faulty coping skills with more effective ones. They will
learn to rid themselves of old messages of self-hatred.
and they will begin to have a different way of defining
themselves.
By JULIE RUSSELL
It’s never too early or too
late to start teaching your
child the
import a nce of
nut r it ion
to nou r ish strong
bodies
and smart
brains.
you c a n
help raise
h e a l t h y Russell
eaters by:
• Serving regular, balanced meals and snacks with
a variety of nutrient-rich
foods. Use the food groups
to help give the proper nutrients.
• Explore a variety of
flavors and foods from different cultures and cuisines
by trying new recipes.
• Share an appreciation
for healthful food by preparing it together and sharing it
with others.
• Teach basic skills for
positive food choices away
from home.
Two family habits that go
a long way to making all this
happen:
Fi r s t , m a ke f a m i ly
mealtimes a priority. With
everybody going different
directions, sometimes it’s
hard to find time. Look for
ways to add just one family
meal to the schedule, perhaps a weekend breakfast or
lunch.
Second, get the kids
involved in nutrition. Have
them help plan out meals
and even prepare them.
Kids will be more likely to
try new foods when they are
involved.
Remember, teaching and
modeling good nutrition is a
valuable life lesson for them
as they grow into adults.
Russell is a registered dietitian at Blanchard Valley
Hospital. Questions for
Blanchard Valley Health
System experts may be
sent to Weekend Doctor,
The Courier, P.O. Box 609,
Findlay, OH 45839.
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