Lorlee “Lee” Murray has opened her dream studio on her small ranch in Prescot. Murray has more than 21 years in print advertising design and marketing and 12 years as a Fine Arts and Crafts teacher and studio manager.
Murray also has experience for various groups including the Maison de Lumiere Orphanage in Port au Prince, Haiti.
Although Murray’s main focus is teaching children, she also teaches adults.
Art on the Ranch has been a dream of Murray’s for a long time, offering individualized instruction in small groups, private and semi private as well.
The Fine Arts program consists of drawing, painting, mixed media projects and creative crafting classes including jewelry making, mosaics, Japanese art, painting and lettering as well as art journaling.
Classes, parties and activities for many groups can be scheduled. More information is available online.
NAU Researcher Works to Save a Species
Later this summer and into early fall, tree-climbing crews will be using ropes to pull themselves up into 40, 60 even 80-foot tall Southwestern White Pine trees in Arizona’s high elevation mixed conifer forests. Researchers have only about a four-week window during the year when the tree’s pinecones are ripe to gather them for genetic research aimed at keeping these trees from dying out.
The Southwestern White Pine is under attack from a parasite called the blister rust fungus. Kristen Waring, Ph.D., a professor in Northern Arizona University’s School of Forestry, says almost all of these specific pines infected by the fungal pathogen die.
“The spores enter through a [pine] needle and the fungus grows down into the twigs and branches and eventually into the main stem of the tree,” said Waring. “The tree will eventually become girdled, so nutrients can’t flow up and down the tree.”
The blister rust creates a canker on the tree. It gets its name from the bright orange spores that come out at the edges of the canker and create blisters.
Waring says the disease was brought to North America when infected trees were shipped from Europe to Canada in the early 1900s. Since then, it has traveled south, causing widespread die off in the Southwestern White Pine populations of Colorado and New Mexico. She says it is now killing the species in eastern Arizona on the Fort Apache Indian Reservation.
“Because it’s a non-native disease, the trees don’t have a natural immunity,” explained Waring. “We’ve so far only identified a few trees in one stand in central New Mexico that has the major gene, the immunity gene essentially, that will keep it from getting the disease.”
She says there may be more Southwestern White Pines, but not many more, that have a partial resistance, which means they’ll become infected but they will survive.
In an effort to protect the species, the seeds that she and her colleagues will be collecting from the pinecones will go to seed banks for long-term storage. “Even if those trees die from blister rust or something else, we will still have their genetics,” she said.
That something else could be climate change. “Ultimately, we would like to know where in the landscape we have genetic resistance to the blister rust and where we have high frequencies of other traits that will be helpful in the future under climate change such as drought resistance or cold hardiness. We also want to know whether those match up with the resistance traits because they may not be the same genes.”
To add climate change scenarios into her research, Waring and her colleagues will be planting Southwestern White Pine seedlings in test gardens throughout Northern Arizona at different elevations to determine where the tree will survive best in a projected warmer, dryer future. Some 8,100 Southwestern White Pine seedlings are being grown in NAU’s Greenhouse; another 1,000 are growing at The Arboretum at Flagstaff.
Waring’s studies are being made possible by a $4.1 million grant from the National Science Foundation, the largest ever received by NAU’s School of Forestry. “I’m not surprised that NAU’s proposal was the only project out of 50 presented to the National Science Foundation that received funding,” said Jim Allen, Ph.D., executive director of the School of Forestry. “It’s important work that brings together climate change, genetics and disease and may well serve as a model for other research. There are a lot of non-native tree diseases that cause a lot of damage, and climate change is happening everywhere.”
Waring says the Southwestern White Pine and its pinecones are critical for food and shelter to a number of forest creatures, including the rare Mexican spotted owl, other birds and squirrels that live in mixed conifer forests.
“I feel strongly that people are responsible for moving these non-native pathogens around,” she said, “so we have a responsibility to manage for them.” QCBN
(Photo) Forester Kristen Waring removes seeds from pinecones of the Southwestern White Pine in her NAU lab. She and others will climb the 40- to 80-foot tall trees to retrieve the cones in August and September.
Photo and story by Bonnie Stevens
How to Deal with Caregiver Stress
Alzheimer’s caregivers frequently report experiencing high levels of stress. It can be overwhelming to take care of a loved one with Alzheimer’s or other dementia, but too much stress can be harmful to both of you. Read on to learn symptoms and ways to avoid burnout:
- Denial about the disease and its effect on the person who has been diagnosed.
I know mom is going to get better.
- Anger at the person with Alzheimer’s, anger that no cure exists or anger that people don’t understand what’s happening.
If he asks me that one more time, I’ll scream!
- Social withdrawal from friends and activities that once brought pleasure.
I don’t care about getting together with the neighbors anymore.
- Anxiety about the future.
What happens when he needs more care than I can provide?
- Depression that begins to break your spirit and affects your ability to cope.
I don’t care anymore.
- Exhaustion that makes it nearly impossible to complete necessary daily tasks.
I’m too tired for this.
- Sleeplessness caused by a never-ending list of concerns.
What if she wanders out of the house or falls and hurts herself?
- Irritability that leads to moodiness and triggers negative responses and actions.
Leave me alone!
- Lack of concentration that makes it difficult to perform familiar tasks.
I was so busy, I forgot we had an appointment.
- Health problems that begin to take a mental and physical toll.
I can’t remember the last time I felt good.
If you experience any of these signs of stress on a regular basis, make time to talk to your doctor. In the meantime, here are a few tips to manage stress:
- Know what resources are available.
Adult day programs, in-home assistance, visiting nurses and meal delivery are just some of the services that can help you manage daily tasks.
- Get help.
Trying to do everything by yourself will leave you exhausted. Seek the support of family, friends and caregivers going through similar experiences. Tell others exactly what they can do to help.
- Use relaxation techniques.
– Visualization (mentally picturing a place or situation that is peaceful and calm).
Meditation.
– Breathing exercises (slowing your breathing and focusing on taking deeps breaths).
– Progressive muscle relaxation (tightening then relaxing each muscle group, starting at one end of your body and working your way to the other end).
- Get moving.
Physical activity, in any form, can help reduce stress and improve overall well being. Even 10 minutes of exercise a day can help. Take a walk. Do an activity you love, such as gardening or dancing.
- Make time for yourself.
As a caregiver, it’s hard to find time for yourself, but staying connected to friends, family and activities that you love is important for your well being. Even if it’s only 30 minutes a week, carve out a pocket of time just for you.
- Become an educated caregiver.
As the disease progresses, new caregiving skills may be necessary. The Alzheimer’s Association offers programs to help you better understand and cope with the behaviors and personality changes that often accompany Alzheimer’s.
- Take care of yourself.
Visit your doctor regularly. Watch your diet, exercise and get plenty of rest. Making sure that you stay healthy will help you be a better caregiver.
Additionally, the Alzheimer’s Association has a 24/7 Helpline (800-272-3900), online message boards and local support groups that are good sources of comfort and reassurance. QCBN
Read more about Highgate online.
Understanding Physical Therapy Benefits with Medicare
You may have heard or read about recent budget actions passed by Congress in April of 2015. These actions affect outpatient physical therapy benefits for people who have traditional Medicare Part B as their primary insurance. If you feel that you have a condition that might benefit from physical therapy, it is best to consult with your primary care provider. If your physician refers you to physical therapy, the benefits available to you are outlined below:
- You have $1,940 (based on allowed charges) available in physical therapy benefits for the CALENDAR year of 2015.
- Once the $1,940 level has been reached, the physician and physical therapist will have to determine the medical necessity of going over that amount. If they determine that continuing treatment is medically necessary, then you can continue in physical therapy as needed.
- Home health physical therapy and inpatient physical therapy do NOT contribute toward your allowed amounts for outpatient physical therapy.
- It does not matter whether you attend outpatient therapy at a private clinic or at a hospital outpatient clinic. Both settings follow the same dollar amount thresholds.
Patients with Medicare Advantage Plans (also known as Medicare Replacement Plans) do not usually follow the same threshold amounts as traditional Medicare plans. Each Medicare Advantage plan is different and may have requirements for pre-authorizations, copay amounts or certain networks. It is important to consult your own plan.
If you have any further questions about your Medicare coverage, visit www.medicare.gov, and you can type in the keyword “Physical Therapy” to get more information. You can also call our office for a free insurance verification to understand your benefits with your own insurance company. Knowing your insurance coverage is important as you plan how to use your benefits as well as how to spend your healthcare dollars. QCBN
Empower Yourself: Secrets to a Healthy Smile
Part 2: Avoiding Tooth Loss – The Acid Link and Tooth Decay
Recently, a woman interviewed me to determine if I would best qualify to become her dentist. Her proactive approach in selecting her healthcare providers impressed me. She shared her frustration that, despite her best efforts to prevent tooth problems, no amount of brushing, flossing, waterpiking or visits to the dentist staved off her dental problems. Every trip to the dentist revealed new decay and resulted in costly treatment. She had grown discouraged and desperately desired answers. It is for her and others like her that I share this information.
Last month, I provided an overview of a series of articles addressing the “Secrets to a Healthy Smile,” addressing primary contributors to gum problems and tooth loss. The primary contributor I will address this month is common causes of tooth decay.
Leveling the Playing Field
At our office, home of both Jason C. Campbell Cosmetic and Family Dentistry and the Advanced Prosthetics Institute (API), it is our goal that every patient walks away “knowing what we know” to be successful in preventing tooth decay.
Dispelling the Myth
People must understand that all tooth decay is potentially preventable, even in situations with plaguing issues because of genetics or developmentally soft teeth. It is true that some individuals may have more factors working against them than others; nevertheless, with the right understanding and regimen, tooth decay is avoidable. Once cause and prevention factors are understood, even the most discouraged patients have the potential for success.
Understanding Cause
The only cause of tooth decay is ACID. Developmentally, teeth are made up of a mineral compound of calcium phosphates and water in a structure we call hydroxyapatite. The mineral content of tooth enamel is 98 percent, whereas that of tooth roots (dentin) is only 20 percent. Exposed roots of teeth are much softer than tooth crowns. Acid on teeth and roots dissolves the minerals out of teeth and roots and leaves behind soft holes that must be repaired by your dentist. Therefore, in theory, if oral acid can be controlled, then, in fact, tooth decay is preventable.
Recognizing Oral Acid Sources
- Oral Bacteria: Each person’s mouth is inhabited by a strain of bacteria that has the ability to convert sugars from the diet into an acid byproduct. Bacteria hide in cracks and grooves in teeth. When we eat sugar, whether the source is sweet snacks or from carbohydrates, starch or milk sugars, bacteria will consume the sugar as a diet source, convert it into acid, and then defecate that acid into your mouth. I don’t know about you, but the thought of that makes me want to brush, floss and rinse right now! Oral bacteria can increase oral acids, resulting in tooth decay.
- Dietary Acids: What and how you are drinking may be eating your teeth’s minerals. Individuals who sip on coffee, tea, soda, sports and energy drinks, are at high risk for developing rampant tooth decay. While the acidity of a car battery is measured near a PH level of 1, these products measure a PH ranging from 2.3 to 2.7. WOW! In dental terms, that is a very expensive cup of coffee! The acid effect of dietary acid is an issue of time exposure. With that said, it is better to drink your beverage in five minutes rather than two hours and five minutes!
- Digestive Acids: There are many ailments that we accept as a normal part of everyday living, including, TMJ/TMD pain, migraine, inflammation illnesses, dry mouth, heartburn, acid reflux and various digestive disorders. What may not be understood is that many of these medical issues have dental origins or have negative effects on oral health and tooth decay. For example, digestive acids are very harmful to teeth and extremely aggressive in eating away tooth minerals.
In some instances, like the patient who inspired this article, digestive acids will destroy teeth enamel, despite the best daily hygiene efforts. The PH level of stomach acid ranges from 1.5 to 3, averaging a PH of 2. It’s like having a car battery in your “breadbasket.” Continuing to ignore issues, such as regular heartburn, acid indigestion and reflux is a recipe for disaster. Long-term exposure of acid outside of the stomach may also result in medical issues like Barrett’s esophagus, colitis and stomach, intestinal and esophageal cancers. Talk about expensive health problems to treat! We need to quit ignoring the negative dental effects of acid erosion. If you suspect you may have acid erosion and its going unrecognized, search online for “Photos of Dental Acid Erosion” to see related images. A visit to a dental care provider who is able to diagnose whether your tooth damage is caused by digestive acids may be in order.
- Medico-Dental Issues: Not all dental issues have a dental origin. Some have a medical origin. Suffice it to say, at both Dr. Jason C. Campbell DDS Cosmetic and Family Dentistry and The Advanced Prosthetics Institute (API), it is our priority to work diligently with physicians and support medical health care providers to get to the source of medically related dental issues and vice versa.
With the exception of a few rare genetic and developmental disorders, tooth decay is preventable and avoidable with the right understanding of its causes, contributors and the direction of a good dental team. Stay tuned for next month’s article, as we reveal the secrets to the right combination of products, treatments and preventive regimens to stop dental decay problems. QCBN
Learn more about our dental services at www.APIDentalRehab.com for comprehensive interdisciplinary dental care services, and www.MyPrescottDentist.com for general dentistry services. API also provides FREE community dental educational seminars. Our next API seminar is entitled “Are Dental Implants Right for You?” and is scheduled for 6-7:30 p.m., Thursday, May 14, at the Club at Prescott Lakes. Eligible attendees will receive a FREE 3D CT Scan and Consultation. Register for the API seminar online at www.APIDentalRehab.com/Register or call our office.
If you have immediate concerns and would like to schedule a consultation, please contact our office at 928-776-0239. We are conveniently open 8 a.m. – 5 p.m., Monday-Friday and available for emergencies and walk-ins. Receive a FREE New Patient Exam and 7 Series Bite Wing X-rays when you mention this article while scheduling your appointment.
By Jason C. Campbell, DDS
Downtown Prescott’s New Restaurants
One’s back! And one’s coming! Call it a twofer at Firehouse Plaza in downtown Prescott.
Welcome back, Prescott Seafood & Lobster Company. Same name, same place, new owner. “I fell in love with it!” said Julie Rodriguez when she saw the vacant eatery. “It brought me back to Swampscott on the north shore of Massachusetts. I saw the coast. It reminded me of my childhood.”
Rodriquez exchanged a 20-year teaching career for crab cakes, chowder and creamy mac-n-cheese loaded with lobster.
In creating the menu, she took note of dishes particularly favored by patrons in online reviews of the eatery’s first incarnation, adopted some, made them her own and added personal touches like ceviche and peel-and-eat shrimp. Soups, including a featured daily soup, sides, sausages and other non-seafood options like gelato, beer, wine and sodas including “Moxie” from New England are among offerings.
She arrives at 8 a.m. to create fresh from family recipes, including mom’s clam chowder, which, she clarifies, is the New England version, not Manhattan. “Manhattan is tomato-based but it’s nothing compared to the white, creamy, buttery New England clam chowder.”
Her lobster mac-n-cheese is an “amazing” concoction of lobster bisque, chunks of Maine lobster topped with toasty panko breadcrumbs and Parmesan cheese. Forget calories. “We do everything to perfection, there’s no holding back!”
Authenticity demanded traditional lobster rolls. She explained, “It’s a New England hot-dog bun that’s sliced, buttered and toasted. We put on about four ounces of knuckle and claw meat. We don’t use tails because sometimes they get a little bit too chewy.” Then it’s customer preference: Maine-style with a touch of mayo, Connecticut with warm butter and onions, or Nova Scotia, a mix of lemon juice, celery, onion and hot sauce.
Open since February, the past few months have been “a roller coaster.” Cooking, she’s got down pat, she says. Logistics like determining best business hours, ordering and inventory have been part of her learning process, especially since everything is sourced from the East Coast. Her initial attempts to source locally sunk. “When I tried to get oyster crackers, nobody knew what they are! So we had to get them from a town next to my town.”
Saltines would neither substitute nor please customers, a surprising number of whom hail from New England. “I think they’d be very upset with me and I’d be shunned from the community if I did anything but what needs to be done!” she laughed. She’s thrilled at patrons’ thumbs-up for capturing flavors of home and “having New England seafood in the middle of the desert!”
Just across the plaza, in the former Firehouse Kitchen, he’s on his way: The Hungry Monk.
“We’re building a restaurant of two different vibes. It can be classified as American/gastro pub,” said Jim Jolli, proprietor and head beer man at The Hungry Monk in Prescott. “Upstairs will be an eatery and taproom; downstairs, a coffee and wine bar.”
Like its successful big sister in Chandler, the Monk will feature an eclectic array of craft entrees, daily specials, burgers, sandwiches, salads and sweets. Not to mention small bites and shareables, including sampler meat, cheese, hummus and cracker boards, fried mushrooms, steak bites and buffaloed cauliflower.
Huh?
“We take fresh cauliflower, roll it in buttermilk and seasoned flour, flash-fry and toss in our wings sauce. We lay it on a bed of blue cheese dressing. I’ll put our blue cheese up against anybody’s in the country – literally. It’s a killer!”
The Monk’s claim to fame: wings and bacon. Among signature items are award-winning bacon tacos – corn tortillas filled with applewood smoked bacon, bacon beer aioli, housemade pico and bacon slaw – and Surf-n-Turf with large garlic shrimp and thick bacon slices … in a pint glass!
Which brings Tolli to brews. He’s passionate about craft beers. He anticipates 31 taps. One is for a craft root beer. The remaining 30 will pour a few domestics, about a dozen regulars and the rest rotating. Union Jack, Kermit the Hop, Red Reuben are but drops in the bucket of beers planned.
The cafe will be a laid-back vibe, with coffees, healthy breakfasts (“We do breakfast burritos insanely well”), wines; the upstairs eatery a lively, sports-themed scene with tabletops of redwood crafted by a local artisan.
Tolli happily left behind “too many” long years in Corporate America for the restaurant business. Then “my wife and I bought a house in Prescott. Absolutely fell head over heels in love with the city. Had no intention of opening up a restaurant here. None.”
Long story short, things fell into his lap. The Monk is a work in progress; they hope to open in June.
“We have five reasons for people to come in,” Tolli said proudly. “The food. Beer. Sports. The value and varied menu. Lastly, the staff. Warm and friendly. I don’t care how drop-dead gorgeous you are. Warm and friendly. If you’re not, you can’t work for me, period. That’s probably the biggest reason for our success in Chandler. Customers are absolutely going to love our staff.”
Just as Tolli loves it. “When I left my last gig, my wife asked what do I want to do. I told her I want to play with beer the rest of my life. She said, you need to figure that out then. So, here I am.”
So much for retirement plans in Prescott. QCBN
___
Written by Gussie Green
Prescott Seafood and Lobster Co., 220 W. Goodwin St., Prescott; 11a.m. – 7p.m. daily; 928-445–0783; http://prescottlobster.com
The Hungry Monk, 218 W. Goodwin St., 928-237-4759.
Odors Affect Home Values
Most real estate agents spend adequate time with home sellers going through a laundry list of must do tasks prior to selling a home. In some cases, as with my team, we provide staging services by an individual with formal education or experience in interior design. Our goal, as with that of many agents, is to make sure the house shows well, reducing the length of time on the market while maximizing profits for the seller.
In previous articles, I provided tips on preparing a home for sale, including attention to exterior details that can enhance the “arrival experience” for the buyer, establishing expectations before they ever walk through the door. But real estate professionals rarely talk about another potential offensive concern. A concern that drives many buyers away: Household odors.
A recent article written by Melissa Tracey in a trade journal published by the National Association of REALTORS sheds light on this subject. One would think that recognizing and dealing with odors is obvious. Not so. To begin with, homeowners generally can’t detect potential offending odors because they are “immune” to them and don’t realize the impact odors may have on the sale of a home. And generally, most agents aren’t focused on odors, unless they permeate the house.
Odors are caused by bacteria that attaches to ceilings, wall, air vents, carpets, furnishings, draperies and clothing. The most common offenders include aroma from years of heavy or specialized cooking, laundry, mold, smoking residue and pets, especially cat litter box odors.
Although it may be hard to change a seller’s cooking habits, it’s important to discuss options, eating lighter with fresh foods, eating out more often and to avoid any heaving cooking several days prior to a scheduled showing or open house. Deep-fried food, foods prepared with curry and some ingredients used in Mexican foods are major culprits.
Beyond food, odors caused by smoking are a serious offense to many buyers. A recent study conducted in Canada found that smoking in a home with its related odors could reduce the value of a home up to 29 percent. Wow!
It should be the fiduciary responsibility of a real estate agent to discuss the potential impact odors can have on the sale of a home. And studies indicate most sellers will be open to suggestions.
However, when dealing with odors, I have to underscore that it is very important that you TREAT, not MASK, these odors.
A remedy to odor problems is likely a professional deep cleaning or a do-it-yourself non-toxic fogger like DynoFresh. Air fresheners, plug-ins or air sprays are nice and should be used, but they are only a temporary solution. With these products, odors will resurface. If using air fresheners, use them in moderation. They can become a red flag that you are trying to “mask” something. It’s better to introduce subtle, simple scents, including laying fabric softeners sheets between clothes stacked on shelving, lemon peels in the garbage disposal and plug-ins near bathrooms.
Here are some tips from professional stager Tori Toth, owner of Stylish Stagers, Inc. in New York, on mitigating potentially offensive odors:
Take out trash after each meal.
Clean out refrigerator often.
Change air filers regularly.
Do laundry often to avoid dirty clothing pileups.
Use the fan over stove when cooking.
Avoid cooking strong-smelling foods like fish, broccoli and garlic before showings or open house.
Bathe pets often and clean bedding, toys and, especially, the litter box.
If you are a smoker, consider smoking outside.
I hope this information if helpful. If you have a question for me, call me at 928-830-5709 or email your question to luxurycollectionarizona@gmail.com. You can also visit my website, www.LuxuryHomesInPrescott.com. I look forward to helping you. QCBN
Jim Kleczewski is a REALTORÒ at HomeSmart Fine Homes & Land and the founder of The Luxury CollectionÔ. Jim and his teams have sold over $72 million is luxury real estate. Jim represents buyers and sellers with homes ranging from $450,000 to $2,000,000. HomeSmart Fine Homes & Land’s designated broker is Michael Dougherty. Each office is independently owned and operated.
Pairing Beer With Food
Let me begin the fourth article in this series with a couple of disclaimers: I am not a chef and I am not a brewer. With that said, I’m going to delve a little into the subject of pairing beers with foods.
There is a plethora of information and ideas out there, including blogs, cooking with beer books, books on pairing suggestions, information on brewing/cooking websites, and information disbursed through our industry trade organization, the Brewers Association. This article pulls information from the many sources available for those of you who want to explore the world of beer and food pairings further. This article is just meant to whet your appetite (with beer, of course!).
With the earlier explosion of California wines, the trend was pairing wines and foods, and it was full of rules. Craft beer lovers, chefs who cook with beer and chefs and brewers who design their menus around craft beers are innovative and experimental by nature. They prefer to use guidelines rather than rules.
Often, chefs will create the menu and then work with the brewers to pair certain beers with the menu items. They sometimes prefer to complement the food and sometimes prefer to choose a beer that contrasts the flavor profiles. The ultimate goal is to create a duo that, when combined, has a sum greater than two. The beer chosen enhances the food prepared and the food prepared enhances enjoyment of the beer chosen.
The basics of beer ingredients include malted barley, which gives beer a malty sweetness characteristic found in many styles of beers such as many ambers, red ales, bocks, many porters, Doppelbocks and sweet stouts. The malt used recipe also contributes to the color and body of the beer. Caramel malt contributes an amber color, chocolate malt imparts overtones of chocolate and light coffee and black malt gives a burst of espresso.
The second basic ingredients are hops, grown on vines. Brewers use a multitude of hop varieties, each with its own flavor, aroma and bitterness profiles. Think pale ales, English-style bitters, IPAs. The addition of hops during the brewing process also provides depth and complexity to many beer styles.
Beer and cheese pairings are common and are often the way to begin or end a beer-infused dinner party. In general, choose lighter beers to pair with lighter cheeses and more strongly flavored beers for more assertively-flavored cheeses. A Nut Brown Ale pairs great with cheddars or a mild Colby; fruit beers complement softer cheeses, such as Brie. A German-style Hefeweizen (wheat beer) softens the tartness of a good goat cheese. Hoppy and floral IPAs, such as Prescott Brewing Company’s Ponderosa IPA, bring out the best in bleu cheeses. The choices are endless.
Moving on to entrees, an example of a beer that complements a main course would be an American Cream Ale, such as Prescott Brewing Company’s multiple award-winning Lodgepole Light, a Kolsch or Light Lager, a Pilsner or Belgian-style Saison beer being paired with lighter foods, such as chicken, fish, salads or light pastas. Or, match a full-bodied Porter that’s been brewed with dark roasted malts with a hefty serving of a good ole’ Kansas City BBQ platter. In this example, the beer is bold enough to stand up to the heavy smoke of the BBQ meats and their fat content. The idea here is to match the intensity of the beer to the intensity of the food, thereby complementing each other.
When thinking of contrasting flavor characteristics, consider taming the heat and spiciness of heavily-curried dishes, or Latin American or Thai spices and chilies with a light lager or Pilsner-style beer. The crispness and carbonation levels of these styles cleanse the palate and ready it for yet another bite of heat.
Beers can also be paired with many dessert items. Fruit beers pair beautifully with fruit-based desserts, such as tarts. Pair a Belgian Framboise with a sinfully rich dark chocolate mousse. Citrusy beers, such as the popular new grapefruity IPAs pair well with lemony desserts or carrot/pineapple poppy seed cake.
Many beer-themed restaurants hold multi-course food and beer pairing events. The chefs and brewers work together. Prescott Brewing Company holds such an event the first weekend in December, and the dinner begins with PBC’s Christmas City Spiced Holiday Ale as the reception beer.
But, no need to wait until then to start your own journey of pairing the endless variety of craft beers with your own favorite foods. Hold a potluck at your home, have everyone bring some of their own favorite beer styles and let the party begin. Have someone make up tasting sheets and note everyones’ favorite combinations. You’ll soon learn to appreciate how the nuances of the various beers can enhance your enjoyment of the food being served. And remember, always Savor the Flavor …Responsibly. QCBN
By Roxane Nielsen, Prescott Brewery
ERAU Students Excelling on Many Fronts
How does it feel to be competing in the world’s largest business career national competition for the first time?
Ask Mwangi “Moe” Karuri, a sophomore at Embry-Riddle Aeronautical University. The Nairobi, Kenya, student qualified for the prestigious national competition by winning first place in three events at the Arizona state-level competition of the Future Business Leaders of America – Phi Beta Lambda (FBLA-PBL).
He won medals in tests that focused on financial concepts, accounting analysis and cost accounting.
What’s more, he defeated contestants from Arizona State University, Northern Arizona University, DeVry University, Phoenix College and Central Arizona College when they competed in April at the state qualifying tests.
The Aviation Business Administration major says he was thrilled to compete at a national level against top students from other colleges and universities.
“I know the national competition is tough. I’ll be competing against persons who have majored in something I’ve only had one or two courses in,” he said.
Karuri says his career goal is to work in aviation management, and he anticipates that he will start his own aviation college in his home country of Kenya.
Karuri is not the only ERAU student going to Chicago for the competitions later this month. A team of business students from ERAU-Prescott is headed there to vie for national honors.
ERAU Students Top Winners In State Competition
During the state competition, ERAU business students not only won – they dominated. The Eagle team won 24 first place finishes in 36 events – the best in the state. When second and third place awards were counted, ERAU collected 61 medals.
But winning for ERAU is not unusual. In fact, it is the norm.
It is the ninth consecutive year the ERAU PBL Business Club has won the state competition.
Northern Arizona University was second, with 15 total awards; and DeVry University was third, with 12 awards.
A first place winner in three events, Michelle Bennett, a sophomore Global Business major from Virginia, says the tests were among the toughest she had ever taken. She won gold medals in business law, economic analysis and future business education.
“I have to credit the faculty of the business department with our team’s success,” she said. “All the faculty who guide us are consistently helpful and resourceful in preparing us.”
Bennett hopes to work internationally in an aviation related business.
Yet another student, Adin Herzog, a sophomore Aviation Business Administration and Global Business major, will compete in economic analysis and decision making tests.
The San Diego student said he will spend hours online and studying textbooks preparing for the national competition.
Herzog says the real credit, though, for student success goes to the faculty. “Our fantastic professors are dedicated to the program and their students.”
His career goal is to work with an airline in an upper management position, possibly in revenue management, he says. “That will let me use economics, one of my passions, in a real-world scenario.”
One student who won a medal but cannot go to the national competition because of a summer job conflict is Mika Davidian, a sophomore Aviation Business Administration major from Roseville, California.
“I regret that I can’t go this year, but I have high hopes for next year,” she said.
Business Department Chair Robin Sobotta, an ERAU faculty member for 14 years, said the three aforementioned students and the others competing in Chicago will be “…highly sought after by employers when they graduate. We’re proud to say that we have 100 percent placement of our business major graduates.”
Sobotta, who earned a Ph.D. in public administration at Arizona State University, noted that typically, ERAU students are offered entry-level salaries in the $50,000 to $60,000 range.
She also said that Boeing International, the world’s largest aerospace industry and the leading manufacturer of aircraft, is a prime employer.
More than 300 students are enrolled in degree programs offered through her department. “It keeps our 10 faculty busy, for sure,” said Sobotta. “We anticipate adding two new faculty because of program growth.”
FBLA-PBL Conference and Competition Biggest in Nation
The FBLA-PBL National Leadership Conference, June 24-27, in Chicago, will have winners from every major college and university in the country competing for top honors through rigorous examinations that test their business knowledge and skills.
“The FBLA-PBL is the world’s largest business career student organization. We at ERAU are extremely proud that our business students swept the Arizona competition by winning first place. Such wins qualify our students to compete at the national level against some of the top universities in the country,” Sobotta said.
The FBLA-PBL post-secondary division has more than 11,000 student members and more than a quarter-million total members when middle school, high school, college and university and professional members are totaled.
Sobotta said FBLA-PBL members are highly sought after by the business and corporate employers.
Considered the pinnacle of FBLA-PBL experience in bringing business and education together, the Chicago conference will see the “best and brightest” involved in leadership events. The organization has forged partnerships with corporations and industries throughout the country to provide scholarships and to underwrite competitive events for students who achieve national ranking.
Through the years, ERAU students have routinely placed in the top 10 nationally.
ERAU Chancellor Frank Ayers praised the student competitors and their PBL club. “The quality and motivation of our business students is unmatched. Led by our amazing faculty, these students take on any challenge and produce great results. These same business students also perform highly successful consulting projects throughout Central and Northern Arizona.”
Ayers was referring to a capstone business course, where students serve as business consultants for actual business and corporate clients.
“Such an experience gives our students professional polish and real-world experience rather than the simulated experiences used at some of the more traditional schools,” Sobotta explained. “That kind of educational opportunity is encouraged by the FBLA-PBL.”
Perhaps “Moe” Karuri captures best the ERAU student attitude when he says, “I expect it to be tough, but I plan on placing nationally. Life is all about the effort you put in, and I believe with hard work, you can accomplish what you want in life.” QCBN
PHOTO CAPTIONS:
# 1 Comparing their medals from the Arizona Leadership Conference Competition sponsored by the Future Business Leaders of America-Phi Beta Lamba, (l to r) Mike Davidian, Adin Herzog, Mwangi Karuri and Michelle Bennett are among the ERAU team who qualified for the national competition in Chicago, June 24-27.
Photo by Ray Newton
#2-3 Comparing their medals from the Arizona Leadership Conference Competition sponsored by the Future Business Leaders of American-Phi Beta Lambda, (l to r) Michelle Bennett, Mwangi Karuri, Adin Herzog and Mike Davidian are among the ERAU team who qualified to compete at the national conference in Chicago, June 24-27.
Photo by Ray Newton
#4 Showing off a couple of the trophies won by ERAU business students at the recent Arizona Leadership Conference Competition sponsored by Future Business Leaders of America-Phi Beta Lambda, Mwangi Karuri, Mika Davidian, Adin Herzog, Michelle Bennett and Business Department Chair Robin Sobotta are awaiting the national competition in Chicago, June 24-27.
Embry-Riddle Considered Potent and Growing Economic Force
By Ray Newton
Quad Cities Business News
During an Embry-Riddle event the evening before commencement, ERAU was praised by Prescott Mayor Marlin Kuykendall as having “…an often unacknowledged but very significant economic, cultural and educational impact upon the greater community.”
Kuykendall noted that students, most of whom come from out of state or from other countries, often rent homes or apartments, eat and shop in locally owned businesses, and spend thousands of dollars in recreational and entertainment activities.
“Most of the folks in our area really have no idea how much positive fiscal impact ERAU brings to our community. But we at the city follow the numbers, and we know that the more than 2,000 students who attend the university contribute hundreds of thousands of dollars to our economy.”
He also noted that hundreds of parents and friends come to the Quad Cities area to visit students and attend university-sponsored programs and activities. “They spend money.
“But it’s not just the students and their families who contribute to our growing economy. We in Prescott benefit tremendously from the talented administrators, faculty and staff who work at the university, who live here and are an integral part of the community,” he said. “We in the city and the greater community owe ERAU a big thank you for being such a strong contributor to the kind of community we enjoy. Indeed, we in the city are proud to call ERAU ‘Prescott’s University.’”
Visiting financial expert David O’Maley echoed that attitude in his praise of the university. Currently chairman emeritus of Ohio National Financial Services, the retired former president and chief operating officer was in Prescott as the ERAU commencement speaker. O’Maley serves on major corporate, foundation and community-based boards.
“Nothing is more rewarding or exciting to see so many talented young people take advantage of the educational opportunities ERAU offers. They bring dynamic new dimensions to your community – and a lot of money.”
ERAU administrative officials anticipate a significant increase in student enrollment in August, when orientation and registration begins for the fall semester. QCBN
Story and photo by Ray Newton
Plan Now to Ensure a Successful Return Home
When a doctor admits you or your senior loved one to a hospital or facility, you may not be thinking ahead to what will happen when the doctor eventually discharges you or your loved one. Just get through one day at a time, right?
But preparing in advance for a smooth transition home is vital to a successful recovery. When seniors lack an adequate care plan for their return home, they have a higher likelihood of being readmitted to the hospital, usually due to falls, medication mismanagement or failure to follow up with a doctor.
Planning considerations for a successful recovery include:
- Proper nutrition and medication management.
- Transportation and assistance for follow-up doctor appointments.
- Warning sign monitoring and communication.
- Exercise and physical therapy reminders.
- Assistance with bathing, dressing and using the bathroom.
- Mobility assistance.
- Emotionally and socially supportive companionship.
- Helping to keep the home clean and safe.
Clothing and footwear for the return home are also among the things to be considered. Loose, comfortable slacks and a button-front shirt are easy to slip on. Consider sneakers or low slip-on shoes with steady treads to prevent falls. The discharge process usually involves a ride in a wheelchair to the exit and then entering a vehicle. Make sure you understand any mobility issues so proper transportation can be obtained:
- Ask if standing, walking or sitting is possible and for how long.
- Find out if any medical equipment, such as wheelchair, IV or oxygen will need to accompany the patient.
- Is a family vehicle appropriate, or will a wheelchair van or ambulance be required?
If possible, make arrangements to have prescriptions filled and picked up in advance so the patient can be taken directly home. Restocking the pantry and picking up any special foods or medical supplies should also be done before discharge, if possible.
Evaluate the home environment for hidden dangers. Outside, make sure walkways and stairs are free of debris and swept clean. Handrails should be steady and free of chips or splinters. Remove any doormats that may cause tripping. Be sure that lighting is adequate and all bulbs are in working order and provide enough illumination.
Disorientation may be a concern on returning home. Some ways to make things clearer include installing large red and blue buttons over hot and cold water faucet controls to prevent dangerous mistakes. A dark green or brown toilet seat and vinyl tape around the shower will make those fixtures more easily distinguishable as well. Consider installing grab bars and a raised toilet. Safety devices, such as lock-in switches on stoves and thermostats, can prevent burns and fires from occurring.
Advance preparation can help avoid communication mistakes or misunderstandings by gathering important health information together in a binder or similar container. A partial list of documents that are important to have in one place includes:
- Contact names and numbers.
- Medication Tracker.
- Doctor visit information.
- Advance Directives such as Living Will and Durable Power of Attorney.
- Insurance Policies.
- Copy of Medicare/Medicaid Card.
Kits containing worksheets and checklists to help make the entire hospitalization and transitional process more efficient are available in downloadable form at www.caregiverstress.com. Search for “Senior Health Tracking Kit” and “Returning Home.”
Returning home should be a happy time. By taking proactive steps, you can help ensure the return home is safe as well. If assistance from family or friends is not an option, due to time or distance constraints, consider hiring an in-home care companion to help ensure a safe transition home. For more information, contact Home Instead Senior Care at 928-708-9960, or online at www.homeinstead.com/318. QCBN
Susan D. Abbott is the franchise owner for Home Instead Senior Care. She can be reached at
928-708-9960. For more information, visit www.homeinstead.com/318