siouxland life magazine - january 2013

SIOUXLAND LIFE JANUARY 2013 1

A GUIDE FOR LIVING IN SIOUXLAND

You can laser away those age spots.

THE FOOD MONITOR20 QUESTIONS WITH THE U.S. AGRICULTURE SECRETARY

Arrange your pantry for maximum effect.

How much food do you actually need?

SIOUXLAND LIFE IS ON THE WEB! VISIT WWW.SIOUXCITYJOURNAL.COM/SIOUXLANDLIFE

THE FOOD MONITORTHE FOOD MONITOR20 QUESTIONS WITH THE U.S. AGRICULTURE SECRETARY20 QUESTIONS WITH THE U.S. AGRICULTURE SECRETARY

SIOUXLAND LIFE IS ON THE WEB!

JANUARY 2013

FOOD, GLORIOUS FOOD IT DRIVES

THE REGION – AND US

A GUIDE FOR LIVING IN SIOUXLAND

You can laser away those age spots.

Arrange your pantry for maximum effect.

How much food do you actually need?

2 JANUARY 2013 SIOUXLAND LIFE

New patients are welcomed! DOUGLAS A. WHEELOCK, DDS, PC

BRIAN B. BURSICK, DDSLAURA E. GIESE, DDS

4100 Morningside Ave. • Sioux City, IA 51106Phone 712-274-2038 Fax 712-274-0648

Where Quality, Comfort and Value Meet.

Home Grown & Proud toLive &

Work in Siouxland

DOUGLAS A. WHEELOCK, DDS, PCDr. Wheelock established his own dental practice in 1977. It originally was only 2 blocks from its current location at 4100 Morningside Avenue. Dr. Wheelock was born and raised in Sioux City graduating from Sioux City Central High School in 1969. He went on to receive his Bachelors of Science degree from Briar Cliff College in 1973. He attended dental school at the University of Iowa and earned his Doctor of Dental Science degree in 1976. After graduation Dr. Wheelock returned to Sioux City. Dr. Wheelock is involved in his community & church. Dr. Wheelock is married to his college sweetheart, Marilyn, and has three adult sons and three daughters in law. He is the proud grandfather of five incredible grandchildren. Dr. Wheelock is proud to call Siouxland home and enjoys providing quality dental care to the community.

BRIAN B. BURSICK, DDSDr. Brian Bursick is a Sioux City native growing up in the Crescent Park area. He attended West High School and graduated in 1986. He earned his Doctor of Dental Surgery Degree from the University of Nebraska Dental School in 1994. After graduation he practiced briefly in Sergeant Bluff, IA. In 1997 he joined Dr. Wheelock as an associate. In 2004 he became a business partner. Away from the office Dr. Bursick is busy with his family. He and his wife Kristy have three young sons. Dr. Bursick is devoted to delivering quality comprehensive dentistry to the people of his hometown, Sioux City, IA.

LAURA E. GIESE, DDSDr. Laura Giese was born and raised in Sioux City , growing up in the Morningside Area. She attended Heelan High School and graduated in 2000. She then went on to spend the next 8 years at Creighton University in Omaha, Nebraska, receiving her undergraduate degree in Biology in 2004 and her Doctor of Dental Surgery Degree in 2008. In July of 2008, she joined Wheelock and Bursick Dentistry as an associate. Dr. Giese is married to her high school sweetheart, Bob Giese and has a son, Cal. Dr. Giese is committed to providing quality dental care for Siouxland.

Our hOme-grOwN prOfessiONals have iNsight aNd experieNce tO make aN exceptiONal cONtributiON tO Our patieNts aNd cOmmuNity


CONTENTS January 2013

PUBLISHER Steve Griffith EDITOR Bruce MillerEDITORIAL Joanne Fox, Dolly Butz, Tim Gallagher, Earl Horlyk, Nick Hytrek, John Quinlan

PHOTOGRAPHY Tim Hynds, Jim Lee, Jerry Mennenga DESIGN Kathryn Sesser ADVERTISING SALES Nancy Gevik

ADVERTISING DESIGN Stacy Pajl, Jill Bisenius

©2012 The Sioux City Journal. Siouxland Life is published monthly by The Sioux City Journal. For advertising information, please call (712) 224-6275. For editorial information, please call (712) 293-4218.

30 LOOKING GOODStylists make sure food looks great in photographs.

12 20 QUESTIONSWith U.S. Agriculture Secretary Tom Vilsack.

36 MOVIE SNACKSDo you really need the extra-super size?

ON THE COVERChicken has been the main attraction at Dave Ferris’ Sneaky’s restaurant for decades. But, he says, it’s not the only thing worth sampling. The iconic restaurant is just one of the places former residents visit when they return home. Photo by Tim Hynds

FEATURES4 Feature home: Curb appeal12 20 QUESTIONS with Tom Vilsack14 FOOD Home economics changes17 FOOD Getting answers19 FOOD Organize your pantry22 FOOD Sioux City favorites26 FOOD Made in Siouxland30 FOOD Picture perfect

33 FOOD Leftovers36 FOOD Movie snacks38 FOOD How much?41 FOOD Allergies42 FOOD Production44 HEALTH Lasers46 Doc, I’ve Got a Question47 Parting Shot

MET

RO

CR

EATI

VE


HOME curb appeal and more

Top: The home of TJ and Debi Bell features a stone-cultured facade. Right:

TJ and Debi Bell reside in

this Dakota Dunes abode,

constructed by custom builder Jeff Bousquet.

Top: The home

DUNES HOME SPORTS

CURB APPEALConstructed by custom builder

Jeff Bousquet, the home has now served as base for two families, each

with their own favorite features


dText by Joanne Fox | Photographs by Jim Lee

Constructed by custom builder Jeff Bousquet, the exterior is a warm earth tone with a stone-cultured facade.

An open floor plan allows for a feel-ing of expanse as one enters the home. Just off the entry is an office with built-in, custom cabinets. Bousquet would often work with clients in this area on building plans and specs.

Dark cherrywood and granite are used in the living room and adjacent kitchen, a continuation of the earthy

exterior of the home.Dark brown leather couches and

chairs provide comfort to enjoy the oversized, gas fireplace or 52-inch tele-vision screen. Bousquet customized the entertainment center which highlights both those items.

Floor-to-ceiling windows, framed in a soft white trim, offer a glimpse of the quarter acre the home sits on.

“This is probably the area I spend the most time in,” Debi Bell confided.

DUNES HOME SPORTS

CURB APPEAL

DAKOTA DUNES, S.D. | JEFF BOUSQUET AND HIS WIFE

Suzanne stood on the sidewalk and admired the home of TJ and Debi Bell.

They should.The Bousquets built the home and then ended up selling

it to them.“The home was started in November 2010 and was

completed May 2011,” Suzanne said. “As a matter of fact, we were set up to close and move in the same weekend that the mandatory evacuation of the (Dakota Dunes) Country Club area was enforced (due to the 2011 Missouri River flooding). We lived there only one year.”

“We moved in June 29, 2012,” Debi added.Television shows and Realtors always talk about curb

appeal.The home of TJ and Debi Bell has that and much more.

Custom builder Jeff Bousquet and his wife Suzanne are shown in the home of TJ and Debi Bell in Dakota Dunes.


“Not to watch TV so much, but to look outside. I love the large windows.”

Two tiered, circular, speckled granite countertops allow for up to nine guests comfortable seating while the cook pre-pares culinary delights.

“The backsplash is made of glass,” Jeff pointed out. “Actually that has become more popular than the tradi-tional ceramic tiles.”

The stainless steel appliances glis-ten as the southwest sun reflects off them. A two-level oven allows for prep-aration of several dishes.

“I’ve got to admit TJ cooks more than I do,” Debi said. “But the layout of the kitchen is perfect for the two of us.”

“My signature dish?” TJ asked. “Oat-meal raisin cookies. It’s a recipe I got from my mother and her sisters are my three best customers.”

Hardware on the cabinets is an eye-catching oil-rubbed bronze.

“I saw it somewhere,” Jeff tried to recall.

The kitchen incorporates the cherry-wood found in the living room.

Exiting the kitchen onto the deck takes one from one broad expanse to another. The view is of green and green almost to the horizon. The chocolate wicker furniture is positioned around

The kitchen features rounded granite countertops with custom cabinetry.

TEMPSTAR®

Bousquet’sA-Team

Heating & CoolingServing Siouxland

SERVICE ON ALL BRANDS

INSTALLED PROFESSIONALLY402-494-4736

2210 Dakota Ave. So. Sioux Citywww.ateamheatingandcooling.com

Proud Supplier to Bousquet ConstructionFrameless Shower

Doors for Custom Showers

Sloan GlaSS712-259-4575


a stone veneered fire pit, also custom built, for those cooler evenings.

Back in the house, light carpet-ing takes one down the hall to the master bedroom, one of four in the 4,300-square foot home.

The dark wood with white high-lights continues in this decor. Recessed lighting provides ambiance with the

Both TJ and Debi Bell confessed their Entertainment Room in the lower level of their Dakota Dunes home, built by custom builder Jeff Bousquet has not been utilized to its full potential.

Homes Built to fit your plans

Residential Construction

BOUSQUET CONSTRUCTION 712-203-0012

712-255-8063819 W. 7th St. • Sioux City, IA

www.diamondvogel.com

Proud Supplier for the Siouxland Life

Feature Home

Paint (Low & No VOC Formulas) • StainsWall Coverings • Window Treatments

Snap Wall Art • Ceramic Tile


A large, recessed fan cools off the master bedroom.

shades closed against the western sun-ny skies. A gas fireplace adds coziness and warmth. A large walk-in closet has enough space for clothes and bed lin-ens. Two large French doors lead to the deck that can also be accessed from the kitchen.

The master bath, one of three in the house, sports both a full-size jacuzzi bathtub and a large custom shower with glass surround. Here, earth tones again appear in the granite and ce-ramic tile. Shaded windows allow in or close out light from the outside.

The master bathroom features a large shower and jacuzzi tub.Norfolk, NE • 402-371-8998 | Hastings, NE • 402-463-6547

Transform

Your Kitchen this Winter!

Proud Supplier to the Siouxland Life

Feature HomeKeeping Siouxland Warm

for Over 20 YearsCOMMERCIAL • RESIDENTIAL • AGRICULTURAL

605.242.5208North sIoUX cItY, sD


Barber Drywall Tape & Texture * 898-9902

Interior TrimCrown Molding

CabinetsStairwaysFireplace

Mantles & More

Beach Construction605-659-1907

North Sioux City, SD

Vinyl windows designed for new construction & replacement

are guaranteed for as long as you own your home.

(402) 494-6000 or 1-800-475-5061South Sioux City, NE

www.gerkin.com • [email protected]

Doesn't your home deserveComfort Series® Vinyl Windows & Patio Doors?

See your local building supply retailer for Gerkin products, or call Gerkin for the

dealer nearest you.

Residential • Commercial • Free Estimates

Installing 4 Different Styles of Gutter

Protection!

New Seamless Gutters 5 & 6 in Leaf Protection - Cleaning - Repairwww.siouxlandgutterguys.com

ANYTTHING GUTTERS...CALL 712-490-1784

Anything Gutters - Call Today

712-258-3040 200 S. Court St. Sioux City, IA

Proud Supplier to Bacon Creek Construction & Design

feature home.

Everything for your building needs!


“The walls here are a sort of leather look, but are actually a faux paint,” Jeff pointed out.

The lower level of the home car-ries the same color scheme, with a bit more lightness. A tall bar with a granite countertop and cultured stone facing can seat five or more folks. Suspended lights are a fun yellow, orange.

Dead center is a regulation Bruns-wick pool table even Minnesota Fats would envy.

“It’s kind of funny, because I’m such a skinny guy,” TJ laughed at the refer-ence.

“We really haven’t entertained much, yet,” Debi noted. “We’re still get-ting used to the house, I think.”

“We also enjoy the 125-inch diago-nal projection screen in our media room,” TJ said, of the area which also includes surround sound throughout the house.

Hidden from view is a safe room.“It’s all concrete with eight-foot

walls and 10-inch thick concrete,” Jeff said. “It will stop a tornado.”

The lower level also has two guest bedrooms. The brown tones continue with a splashes of fire-engine red. In a complete change-up, one of the bed-rooms uses a blue palette.

The back porch of the home of TJ and Debi Bell in Dakota Dunes offers an open area in which to relax.

Jamie Miller, AKBD Designer

715 East Ninth StreetSouth Sioux City, NE 68776

402-494-5411

Reinvent Your KitchenDesigner Jamie Miller will work closely with you to create the kitchen or bath that works for you!

322 West 7th St. • Sioux City, IA712-258-3388 • www.foulkbros.net

Sioux City’S Premier Plumbing ComPany for over 110 yearS.

We are there for you when you need us!


Siouxland Life Feature Home Proud SuppliersBousquet Construction • Lance Anderson Construction • Bousquet’s A Team Heating and Cooling

Premier Plumbing • Lechner Lumber • Gerkin Windows • Jarco Drywall • Day’s DoorMurphy Insulation • Merchant Construction • Barber Drywall • Gutter Guys

REAMS Sprinkler System & Landscaping Supplies • Boatman Tile • EZ Kitchen • Sloan GlassSweisberger Painting • Marcy Forsling Faux Painting • Beach Construction

Sioux River Construction • Serrano Construction • Lieber Construction • Lorenzo ConstructionBarrios Construction • Overhead Door • Quality Power & Electric • I-Wire • Diamond Vogel

MJ Minor Utility Contractor Inc. • Centurion Stone


20 QUESTIONS with the U.S. Secretary of Agriculture

Tom VilsackText by Nick Hytrek

1. What’s your background in agriculture?

When I was a kid, my uncle and father had a partnership in a farm. I shot my first pheasant there. As a state senator, I worked on the ag committee. As governor, I worked on a number of ag issues.

2. Are there farmers in your family?

My great-great grandfather farmed land in Shaler Township outside of Pittsburgh.

3. How did being governor of a state like Iowa prepare you to be Ag Secretary?

Virtually everything a governor does, a secretary has to do, from being familiar with economic development,

human resources, human assistance programs and the ability to administer them. It’s a very good training ground for being secretary.

4. The Agriculture Department is so much more than just farming. What are some areas it oversees that might surprise people?

People may be surprised we have food safety responsibilities. They may be surprised we administer the SNAP program, which used to be known as Food Stamps, and the school lunch program. People are often surprised to hear we handle home loans. We pro-vide business loans for businesses in rural areas. We have offices in 75 coun-tries and make sure products imported

into the United States are safe and they’re also promoting our products.

5. Day to day, what issue do you work on the most?

That depends on the day. Today we’ve been dealing with the drought. We’ve had trade issues crop up today. We’ve been dealing with the Forest Ser-vice and an issue concerning the proper management of a forest in California.

6. Since taking the job, what’s surprised you most about ag production that you didn’t know before?

I didn’t fully appreciate the issue of invasive species, plants and diseases. There are just so many pests and dis-eases that can affect production in our country.

When you want to know the state of agriculture in the United States, you go to the top. Nick Hytrek visited with Iowan Tom Vilsack, U.S. Secretary of Agriculture.

PROFILE Q&A

U.S. Agriculture Secretary Tom Vilsack tours the BioProcess Algae facility at Green Plains Renewable Energy Inc. in Shenandoah, Iowa, April 15, 2011.

CO

URT

ESY

OF

USD

A


Agriculture Secretary Tom

Vilsack opens a bio-fuels E-85 gas station in

Nashville, Tenn., on May 23, 2011.

7. With so much attention being paid to healthy eating habits, how can farmers change to ad-just to that?

I don’t know that farmers have to change. I think farmers have to embrace diversity in terms of size and the prod-ucts they produce. They have to be open and accepting of the neighbor down the road who wants to develop five acres for an organic strawberry patch or raise fruits and vegetables for the local farm-er’s market.

8. How can Iowa’s farmers take advantage of that?

I think all farmers need to be open to new ideas and not assume that the way it’s always been done is the way it has to be.

9. What’s the biggest challenge facing U.S. farmers in the fu-ture?

We’re going to have to keep an eye on our climate. Another challenge we face is how we can attract young people into the business. Lastly, for farmers to understand populations are changing. Young people are leaving, and rural America is becoming less rel-evant when its role is becoming more relevant.

10. Do you see organic food’s popularity continuing to rise?

Sure. It’s another one of those diver-sifications I was talking about earlier.

11. What percentage of our food supply do you envision eventu-ally coming from organic sourc-es?

I don’t have a projection on that. It would be a mistake by rural America to take a negative attitude toward organic agriculture.

12. What is the biggest change you see in U.S. food production?

I think we have to keep an eye on cli-mate. As climates change, the capacity for areas to produce what they always produced may change.

13. With First Lady Michelle Obama’s focus on combating child obesity, has the Ag Depart-ment gotten involved as well?

Sure. We’ve got new dietary guide-lines, new efforts at improving school lunches and efforts to improve the WIC (Women, Infants and Children) program.

CO

URT

ESY

OF

USD

A

14. Have those changes led you to change your eating habits?

Yes. I eat more fresh fruits and veg-etables. I eat less processed food and more whole foods.

15. What did you learn from BPI’s “pink slime” episode about informing the public about the safety and/or quality of products on the market?

In this day of social media, you’ve got to be responsive as soon as possible and be as responsible as possible.

16. What kind of testing does food undergo before it’s allowed on grocery store shelves?

It’s extensive. We at the USDA are in-volved in meat, poultry and eggs. We’ve improved and increased our standards.

17. How much research and test-ing is ongoing to find better ways

to ensure the safety of our food?We’re constantly looking for ways to

improve.

18. How do U.S. food standards compare with those in other countries?

I think consumers in this country are fortunate to have a safe, abundant and affordable food supply.

19. What steps have been taken to ensure our nation’s food sup-ply is safe from terror attacks?

That’s more of a Homeland Security question, but I can tell you there’s con-stant vigilance on our nation’s borders.

20. Sorry, one political question, but I have to ask: Do you have any plans to run for U.S. Senate in 2014 or 2016?

I love my job. If the president’s happy with me, I want to keep it.


t

FOOD home economics changes

TODAY, SIOUX CITY HIGH SCHOOL students are learning more than how to prepare a good home-cooked meal or sew a simple dress just like “mom” did.

The Sioux Community School District is taking Family and Consumer Science courses a giant step further by preparing students to become chefs, entrepreneurs, fashion designers and childcare workers.

In Deb Van Peursen’s Hospitality and Food Industries class, a two-period culi-nary arts class held in the basement at

East High School, students are busy frost-ing Christmas cookies at stainless steel tables.

The cookies will be sold by the dozen to faculty and members of the public to help raise money for the class to buy food, which they cook and serve at Bistro 5011, located in a classroom next door.

The Hospitality and Food Industries class is offered through ProStart, a part-nership between the Sioux City Com-munity School District and the Iowa

Restaurant Association that teaches students the skills necessary to pursue a food service career.

Senior Brandy Angeyano says the skills she’s learning and the college credit she’s earning will help her pursue her dream of opening a catering business. One of the most important things she said she’s learned so far is “working with people you might not like.”

“(The program) is great because other kids didn’t have it,” she says. “It’s

HOME ECONOMICS

IT ISN’T THE SAME CLASS

MOM (OR DAD) USED

TO TAKE

Text and photographs by Dolly A. Butz


Left: East High School seniors Stacy Johnson, left, and Kenzie Stoos decorate cookies during a Hospitality and Food Industries class. Right: East High School senior Brandy Angeyano decorates cookies during a Hospitality and Food Industries class. Angeyano, who hopes to one day own her own catering business, is earning college credit and a certificate through ProStart, a partnership between the Sioux City Community School District and the Iowa Restaurant Association that teaches students the skills necessary to pursue a food service career.

something you’ll always need in life.”Family and Consumer Sciences

classes are “filled to the brim,” according to Denise Lingscheit, with students who are learning life skills such as nutrition, food preparation, housing and financial planning.

Lingscheit, head Career and Techni-cal Education teacher, says the District is also preparing students to enter the workforce with programs that offer cer-tificates and college credit.

“It’s something I wish that they would have had when I went to school,” she says.

Lingscheit says students who earn their ProStart certificate will be eligible to land more advanced positions right out of the gate. They’ll also receive between 9 and 14 credits that will transfer to a col-lege or culinary school.

A LONG TRADITIONFamily and Consumer Sciences

classes, which used to be called Home Economics classes, Lingscheit says, origi-nated in 1862 with the development of land-grant universities.

Land-grant universities were institu-tions of higher education designated by a state to receive the benefits of the Mor-rill Acts of 1862 and 1890. Most of these land-grant universities today are large public universities.

“Home Economics was to improve the quality of life for families,” Lingscheit says. “What home economists taught way back when was domestic technol-ogy, how to use your appliances.”

In the 1990s, the classes switched from learning how to operate a stove, oven and refrigerator to learning how to make wise consumer choices.

Sewing classes, Lingscheit says, were dropped because people were no longer making their own garments.

“It wasn’t even economical to (sew),” she says. “They could buy cheaper if they went out into the market.”

The District will continue to advance its industry-driven approach to Family and Consumer Sciences next fall with additional certification programs in the areas of child development, interior and fashion design and para-education.

For example, students specializing in

Child Care Development, Lingscheit explains, will learn about ages and stages and the developmental aspect of a child. She says they’ll walk away with about nine college credits and have the credentials needed to apply for a higher level, higher-paying job at a Head Start or early child care facility.

“What some of these certifica-tions will give them is a backup plan or a good college job,” she says.

METROCREATIVE


Never Needs sealiNg•No demolition

•Maintenance Free

•lifetime Warranty

•Heat, scratch and stain resistant

•superior granite surface

•Financing availableCall today for a FREE in-home design consultation:

888-874-75125005 S. Western Ave. Ste. 160Sioux Falls, SD 57108

www.granitetransformations.com/siouxfalls

©2011 Granite Transformations. *Loans provided by EnerBank USA (1245 E. Brickyard Rd. Suite 640, Salt Lake City, UT 84106) on approved credit, for a limited time. Repayment terms vary from 15 to 123 months. Interest waived if repaid in 90 days. subject to change.

SPECIAL OFFER

Buy 1 vAnIty,

GEt 1 FREE!

See store for details. Offer expires

1/31/13*

Nature made graNite.

WE mADE itBEttER.


aAMES, IOWA | ON A MONDAY morning shortly before Christmas, Liz Meimann answered the phone in her Ames office and talked the caller through a food safety issue.

The call came from a school district in Pennsylvania.

“They wanted some resources with information about keeping food,” said Meimann, one of three home economists staffing AnswerLine, an Iowa State University Ex-tension service that’s been around 37 years.

Last year, AnswerLine’s trio of home economists handled 18,965 calls. There

were thousands of emails and questions from the service’s Facebook page as well. The majority of calls center on food and nutrition.

“If we’re not the last call a person makes, we try to be the second to the last call,” Meimann said. “That means if we don’t have the answer, we’ll direct them to a source who will.”

Renee Sweers, nutrition and health program specialist for the Woodbury County ISU Extension office, serves as a local resource for food-related issues. Sweers noted that questions surrounding food preservation have grown as interest in the topic has accelerated.

“There is more interest in food preser-vation and more interest in local foods,” said Sweers, a 19-year ISU Extension pro.

Need help with your roasted chicken and

vegetables? ISU Extension home economists have

fielded all kinds of food questions

through the AnswerLine for

37 years.

ANSWERLINEAnswerLine, the Iowa State University Extension and Outreach telephone hotline for 37 years, can be reached at 1-800-262-3804. The line is answered 9 a.m. to noon and 1-4 p.m. Monday through Friday.You can also contact the line via email at [email protected] or via Facebook and Twitter.

FOOD getting answers

Text by Tim Gallagher

FOOD ANSWERS BY THE THOUSANDS

Sweers


“People want to know exactly where their food came from. The White House is pro-moting more gardening. We also have a course called ‘Preserve the Taste of Sum-mer.’”

Sweers directs callers toward on-line courses in food preservation, and to can-ning workshops she conducts.

“There are definite food safety issues in canning,” Sweers said. “It’s great to be creative when you cook, but you don’t want to be creative when you’re working in food preservation.”

An example: A caller asked Sweers if she should can with an electric pressure cooker, even though the instrument had no canning instructions.

“It wasn’t designed for canning, but the (questioner) saw the word ‘pressure’ and figured it would be OK for canning,” she said.

Sweers also handles questions center-ing on the misnomer that one is able to can vegetables in a water bath atop the stove. Unless you’re adding an acid, she said, don’t.

In low-acid foods, one invites the risk of botulism, a disease than can turn deadly. Meimann recommends freezing green beans in this case, rather than boil-ing beans before canning.

“A pressure canner heats foods that are low acid to a hotter temperature than boiling,” said Meimann, who serves as a resource for Extension officials through-out Iowa, Nebraska and South Dakota. “This greatly reduces the chances of cer-tain bacteria. The only safe recommended way (to can beans and like vegetables) is a pressure canner.”

While the number of calls to Iowa’s AnswerLine has dropped since the wide-spread use of the Internet, calls these days seem to take longer as questioners seek follow-up answers.

Sweers advised against relying on an answer via Google over the Internet when it comes to food safety.

“You Google ‘canning’ and you might not get a reliable source,” she said. “We want people to call and ask questions on the AnswerLine. We feel very fortunate to have the AnswerLine experts available to Iowans.”

“If we’re not the last call a person makes, we try to be the second to the last call. That means if we don’t have the answer, we’ll direct them to a source who will.”

LIZ MEIMANNAnswerLine

THE CENTER FOR HOPE AND HEALING

Radiation OncologyGreg Naden, M.D.Charles Murphy, M.D.

Siouxland Hematology-Oncology Associates John Michalak, M.D. Donald Wender, Ph.D., M.D. Radha M. Rao, M.D. Stephen P. Kahanic, M.D. Sudarshan Doddabele, M.D.

Ph: 712-252-0088 • www.nylencancercenter.com • Kamalesh Bala, MD

605.217.5500 • www.MidlandsClinic.com705 Sioux Point Rd • Dakota Dunes, SD 57049

Indy Chabra, MD, PhD, FAADBoard Certified Dermatologist

Our work positivelyimpacts people’s livesAdult & Pediatric Dermatology

Acne & Rosacea • Psoriasis & EczemaSkin Cancer Screening • Hair & Nail

Cosmetic DermatologyBotox® & Fillers

Laser Therapy & Chemical PeelsFacial Rejuvenation & Scar Revision

Vein Sclerotherapy

Surgical DermatologyExcisions

Mohs MicrographicSkin Cancer Surgery

AcceptingNew Patients

Same Day Appointments


a

FOOD organizing the pantry

Text by Joanne Fox | Photograph by Jim Lee

ALPHABETIZING SPICES MAY BORDER on OCD behavior for some.

But if food is stored properly in a well-organized pantry, it will last longer and help families save money.

Renee Sweers, Nutrition & Health Program specialist, Iowa State Univer-sity Extension and Outreach, acknowl-edged that many times, organizing a pantry might be more of a personal preference.

“Organizing by type – spaghetti sauce, canned soups, canned black beans, canned tomatoes, tuna, etc. – generally works best,” she said.

It’s how Beth Stockfleth of Sergeant Bluff, Iowa, chooses to place her non-perishables.

“I’ve got the cereals to the far right on the shelf, because those are used the most,” she explained. “Then, I group items together that I typically use at the same time. I also group items that I know family members like, like my

daughter enjoys juice and other items, so I put them all in the same area.”

One strategy Sweers recommended was to check the dates on the cans when shelving.

“Pull the oldest forward on the shelf and put the new behind it,” she said. “So, if I have two cans of tuna on the pantry shelf and I just bought two more, bring the oldest two forward and put the two recently purchased cans behind it.”

Sweers called the approach “fifo,”

ORGANIZE YOUR

PANTRY

Beth Stockfleth has a well organized pantry in her Sergeant Bluff, Iowa, home.


meaning first in-first out.“Our natural tendency is just to put

new foods on the front of the shelf,” she said. “It’s just easier that way, but foods will be freshest if you rotate what you have and put the most recently purchased behind what you already had.”

Although people joke about certain products lasting beyond the Apoca-lypse, Sweers said that certain expira-tion dates do have meaning.

“It depends on the product,” she said. “Grain foods are ones to be cau-tious of because the fat in grain foods can go rancid if kept too long. This could include rice and pasta mixes and even things like cereal or any whole grains.”

Other foods high in fat such as crackers and chips have a shorter shelf life as well due to the potential for the fat to become rancid, Sweers added.

“A rancid fat has partially degraded and this affects the flavor and odor, not the safety of the food,” she said.

Sweers cited other non-perishable foods that can be problematic include oils and salad dressings.

“Canned foods are generally safe past the expiration date but the qual-ity decreases after the expiration date,” she said.

Another consideration, Sweers not-ed, is how the food has been stored.

“In general, nonperishibles that are unopened, such as canned foods, should be stored in a cool, dry area. If food is stored in hot humid conditions, then the quality will decrease faster.”

Sweers pointed out looking at the cans can even provide an inkling of whether it is still OK or should be tossed.

“If the can is leaking, shows sign of leakage on the label – even if it no

longer appears to be leaking – do not use it,” she said. “We also do not recom-mend using dented cans.”

Cooks and bakers vary on how to or-ganize a spice drawer or rack.

“I’m not a cook, but I am a baker,” Stockfleth said. “So, my spices are or-ganized by how often I use them. Typi-cally, my baking spices are on the lower shelf within reach of my left arm, while my right arm is doing something on the stove.”

Spices can be organized alpha-betically, by date, type, sizes and most used, Sweers noted.

“This is another personal prefer-ence,” she said. “I try to organize mine by baking spices and cooking spices and, ideally, alphabetical within that category. My baking spices include things like nutmeg, cinnamon and cooking spices are things like basil, thyme.

Sweers suggested using the same first in-first out approach with spices as well.

“The longer you keep them, the less potent they are,” she said. “The general guide is one year for ground herbs and spices and two years for whole. Liquid flavorings, like vanilla, do not need to be refrigerated unless the label recom-mends it.”

MORE INFORMATIONISU Extension and Outreach’s Spend Smart Eat Smart website has a wealth of information to help people eat healthy, but still save money.http://www.extension.iastate.edu/foodsav-ingsGo to the tab labeled “Eat” and click on both the “organize your kitchen” tab and the “reduce food waste” tab. Also under “reduce food waste,” there is a section called “how long to keep” which includes definitions of the various terms you see on packages, such as “use by,” and “sell by.” The site also includes videos people can watch to help them learn more about food storage.

612 Sioux Point Road • Dakota Dunes, SD • 605-232-9720 • 1-888-719-9720

911 E. 20th St. • Sioux Falls, SD • 1-800-666-3349 www.plasticsurgeryassociatesofsd.com

Professionals In The Appearance Of The Human Body

Am Board of Plastic Surgery and Am Board of Surgery, Am Board of Plastic Surgery.

ACS**T, M.D.**

VAUGHN H. MEYER, MD, FL. PATRICK MILLER, MD* • J. ANTHONY BREI

Choose Plastic Surgery Associates of South Dakota?WHY

Seek the experience of the board certified plastic surgeons, who continue to stay on the cutting edge.

Breast Augmentation • Reduction, Lift and ReconstructionBody Contouring by Liposuction

Fraxel Laser for Skin Resurfacing (no down time)Restylane, Juvederm, Radiesse • BOXTOX®

Microdermabrasion • Facelift • Browlift Eyelid Surgery • Nose Surgery

Professional Strength Kin Care Products Complimentary Skin Analysis

Skin Cancer Reconstructive Surgery • Tummy Tucks


In Sioux City: 712-224-3662 » www.physiciansveinclinics.com » 1119 4th Street, Suite 102, Sioux City, IA 51101

“Dr. Hansen told me I had the worst legs in Northwest Iowa.

I told him he wouldn’t win any beauty contests either.”

When Carol Lechtenberg first came to Physicians Vein Clinics in Sioux City, her severe case of varicose veins was causing pain, swelling and leg ulcers. Dr. Hansen’s joking and relaxed manner made Carol feel instantly at ease. Due to the nature of her varicose veins, she required several procedures and a follow-up plan designed to alleviate strain and stress on her legs.

“I am happy with the results and very happy with Dr. Hansen. I like that he follows up with me regularly and is very good at what he does. I have recommended him to several friends and I’m grateful I don’t have to live with the pain anymore.”

Carol Lechtenberg, PVC Patient

freescreening

{For All New Patients}

1 800 veindoc

PVC_sc7.5x10_carole.indd 1 12/17/12 12:44 PM


a

FOOD Sioux City favorites

Text by Earl Horlyk | Photographs by Tim Hynds and Jerry Mennenga

A SLOGAN ON THE INSIDE WALL OF Sneaky’s says it all.

“Come for the chicken, stay for the ribs.”

If you ask Dave Ferris, who founded the iconic Gordon Drive restaurant with his brother Rick in 1979, at least two generations of Sioux Cityans have been coming to Sneaky’s for broasted chicken, barbecued ribs and other down-home favorites.

“It’s something that happens every day,” Ferris said. “A person coming back into town after a long absence will often head over to Sneaky’s.”

“That person wants to know 1) if we’re still here and 2) if our chicken’s just as good as he remembered it being,” he adds with a grin. “Obviously, the answers to both questions is yes.”

In fact, Sneaky’s is one of a handful of Sioux City restaurants that have stood the test of time by dishing up decades of memorable cuisine.

“Guys may have come to Sneaky’s after their high school football game,” Ferris notes. “Now, they’re coming in with their own kids.”

“Let me tell ya, chain restaurants don’t inspire the sort of loyalty locally owned places do,” he said while preparing for a

‘IT FEELS LIKE YOU’RE COOKING FOR FAMILY’

A tray of its iconic fried chicken is shown at Sneaky’s restaurant.

Above: Christy Wright and her father, Dave Ferris, hold a tray of their fried chicken. Left: Sneaky’s restaurant in Sioux City, Iowa.

SIOUX CITY’S ICONIC EATERIES


noon-day rush. “We love seeing our regu-lars and our regulars have been loyal to us.”

Yet with 33 years of operation, Sneaky’s is a comparative newcomer when compared to El Fredo’s Pizza, which first opened up shop on Sioux City’s Court Street in 1957.

“The secret to our success is our sauce,” El Fredo owner John Lennon said

of the zesty tomato sauce his dad Fred concocted more than 55 years ago. “You can get pizza elsewhere but you can only get our sauce at El Fredo.”

“That’s why people come back year af-ter year,” he said simply. “It’s the taste that people crave, even when they move away from Sioux City.”

It’s what allowed the family-owned pizzeria to expand in good times – when

El Fredo boasted three locations – and kept them afloat until competition forced it to close its Court Street location. Its Morningside location is take-out only.

Currently, its West 19th and Cen-ter Street location – founded in 1971 – is El Fredo’s sole sit-down restaurant.

According to Len-non, pizzas weren’t so prominent when his dad began mak-ing big pies in the mid 1950s.

“Pizza didn’t be-come an ‘acceptable’

meal until years later,” he admitted. “Yet people began to love ‘em because pizza became a social food that you shared with your friends and your family.”

Much like Sneaky’s Ferris, Lennon has seen his share of multiple generations of El Fredo’s diners.

“I remember seeing people coming in as kids and, now, they’re coming in with their grandchildren,” he said with a sigh. “That’s a good feeling.”

Having said that, very few Sioux City eateries can match the longevity of Green Gables, a landmark 18th and Pierce Street restaurant that opened at the start of the Great Depression.

“My grandfather (Albert Seff) began the Green Gables on Sept. 28, 1929,” Jennifer Vollmer, the third generation owner, said.

A “works” pizza at El Fredo Pizza

in Sioux City.

El Fredo Pizza owner John Lennon holds a “works” pizza.

Green Gable’s fudge sundae is a staple at the popular local eatery.

EAT AT A PART OF SIOUX CITY’S HISTORY

Sneaky’s: 3711 Gordon Drive, Sioux City; (712) 252-0522

El Fredo Pizza: West 19th and Center Streets, Sioux City; (712) 258-0691

Green Gables: 1800 Pierce St., Sioux City; (712) 258-4246


ask

Call 276-4325 today for an appointment3930 Stadium Drive. (Between Wal-Mart & Explorer Stadium)

A: First of all, congratulations on taking care of your health! Besides losing weight, running can also improve your concentration, memory, and cardiovascular health, as well as shape and tone your body. Additionally, studies have shown that bodies “in motion” tend to stay “in motion”. Keeping your body moving, tuned up, and in shape will help you retain your ability to stay active as you age. There are 4 things to remember to help prevent injuries from running. The first is to have a solid foundation, your feet. While running, that foundation supports forces up to 3-5x of your body weight. That means if you weigh 150 pounds, your feet each need to support, sustain, and move 450-750 pounds of pressure each step. Now, the body

has a unique system of arches in your feet to support your body’s movements, and each of those arches is comprised of 26 bones, 33 joints, and over 100 ligaments. If you don’t support those arches with a proper shoe, you can cause injuries in your feet such as plantar fasciitis, sesamoiditis, heel spurs, shin splints, and stress fractures, as well as low back, hip, and knee pain. Be sure and get to a shoe store and have one of their staff suggest a supportive running shoe, and have them work with you to ensure a proper fit. The second is to gradually work up to running longer, further, and faster. Start gradually and work up to your goal. A good start is 20 minutes a day of running, at average speed. Don’t focus on the distance, focus first on time, and pay attention to your form. As you get tired, you lose proper form, which can set you up for an injury much quicker that when you are using proper running form. Increase your speed as you feel able, and increase time & distance 10% per week. The third is stretching: develop stretching protocols you can do consistently and be sure to include your low back, hamstrings, quads, and calves.Fourth and foremost: do not work through pain. Pain is a warning sign and is not normal. Some discomfort is to be expected, especially if you have just started a workout routine. However if in doubt, get it checked out! You know your body better than anyone else; don’t ignore anything it’s telling you. If while you are running you experience any pain in your lower extremities, back, or even neck, be sure and schedule an appointment with us to take a look at your feet. A simple non-invasive foot scan can demonstrate imbalances in your feet that are transferred up your body as you run. Take care and can’t wait to see you out on the trails!

Q: Doctor, what’s the best way to prevent any injuries from running?

Dr. Joel Pistello, DC

as well as shape and tone your body. Additionally, studies

motion”. Keeping your body moving, tuned up, and in shape

pounds, your feet each need to support, sustain, and move

ligaments. If you don’t support those arches with a proper shoe, you can cause

and get to a shoe store and have one of their staff suggest a supportive running

gradually and work up to your goal. A good start is 20 minutes a day of running,

you up for an injury much quicker that when you are using proper running form.

The third is stretching: develop stretching protocols you can do consistently and

Fourth and foremost: do not work through pain. Pain is a warning sign and is not

a workout routine. However if in doubt, get it checked out! You know your body

If while you are running you experience any pain in your lower extremities, back,

your feet. A simple non-invasive foot scan can demonstrate imbalances in your

a professional


“That wasn’t a good time to set up shop but we’ve been making a go of it for the past 83 years.”

Glancing at the menu, time looks as if it has stood still at the Gables. Modern-day diners can still sample many of the same soda fountain desserts as their grand-parents (or great-grandparents) once did.

As for the main courses, the restau-rant still serves up such Green Gables faves as the Reuben, the Amsterdam (a Reuben plus slabs of deli-fresh salami) and, to Vollmer’s dismay, liver and on-ions.

“I had some teenagers order liver and onions off of our menu the other day,” she said, scrunching her nose. “I may find it disgusting but some people, ap-parently, still like it.”

Which is why Vollmer has kept her family’s restaurant very similar to the way many will remember it.

“In one word, it’s nostalgia,” she ex-plained. “Whether it was after a high school event or a first date, people con-sider the Green Gables as an important place in their lives.”

This is also the reason why custom-ers frequently turn up at the Gables for wedding anniversaries and, sometimes, family funerals.

“We don’t like thinking about it but when a restaurant has served three or four generations of families, that is per-haps inevitable,” Vollmer noted.

Yet Green Gables wouldn’t still be in operation if it weren’t for its quality food, which Vollmer insists is still being made “the old-fashioned way.”

“We boil our chickens every night and make all of our soups from scratch,” she said. “Not very many restaurants can make that claim anymore.”

In addition, not too many restaurants can say they have such specialty foods as

liver and onions or the matzo ball soup (a Green Gables mainstay) on its regular menu.

“We keep ‘em on our menu because people still order ‘em,” Vollmer said, still wincing at the thought of cooked liver. “You can’t get ‘em anyplace else.”

But she said the customer is always right, which is a sentiment shared by El Fredo’s Lennon.

“When I was younger, I used to bristle at customer complaints,” he admitted. “Now, I learn from such criticism.”

Sitting on a stool inside his restau-rant’s bar, Lennon continued, “People have high expectations when they come to El Fredo. I not only want to meet those high expectations, I want to exceed them.”

This is how any small business is able to succeed decade after decade.

“The satisfaction of seeing a smiling customer makes all of the hard work worthwhile,” Lennon said.

That’s also a lesson Sneaky’s Ferris learned from his parents (also promi-nent Sioux City restauranteurs) and one he wishes to pass on to his daughter Christy Wright (who currently manages its Sioux City location).

“The restaurant business is a hard life,” he allows. “Running one means it takes precedent over your family, holi-days, whatever.”

“Still, it means a lot when people say they love your chicken better than any-one else’s or the blue cheese dressing that you got from your mom’s recipe is still the best they’ve ever had,” he added.

Ferris reflects for a moment.“When you work in a small restau-

rant,” he said, “it feels like you’re cook-ing for family.”

A long time mural that

recently was put back up

according to Jennifer

Vollmer of the Green Gables

restaurant.

Top: Jennifer Vollmer, left, and her aunt, Nancy Giles, stand in one area of the Green Gables restaurant. Vollmer continues the family tradition of running the popular local eatery. Vollmer’s mother, Nancy Wilson, created the painting that hangs behind them. Bottom: Green Gables, which opened in 1929, remains a popular eatery for residents and former residents. The restaurant, at 1800 Pierce St., is known for its matzo ball soup and hot fudge sundaes.


wText by Earl Horlyk | Photographs

by Tim Hynds, Earl Horlyk and Jerry Mennenga

WHAT’S MORE ALL-AMERICAN THAN good ol’ popcorn?

That’s exactly the thought American Pop Corn Company president Garry Smith had when he introduced the Jolly Time brand of microwavable popcorn to Europe more than 25 years ago.

“Americans have been making pop-corn at home for years, yet Europeans thought of popcorn as being festival food or street food, not something for home consumption,” Smith explained. “With the introduction of microwavable popcorn,

we thought we might be able to change their perception.”

A fourth-generation Sioux City busi-ness, American Pop Corn Company was founded by Garry Smith’s great-grandfa-ther Cloid Smith in 1914.

Available in all 50 states, Jolly Time Pop Corn was test-marketed at a food show in Cologne, Germany.

“We set up a booth and started making popcorn,” he remembered.

During that time, Smith noticed the different ways nationalities ate Jolly Time.

“Americans would grab a handful, shove it into their mouth with half falling

MADE IN SIOUXLAND INTERNATIONALLY KNOWN

American Pop Corn’s Garry Smith is shown with some of the Sioux City company’s Jolly Time Pop Corn.

The widespread adoption of the microwave oven by consumers helped revitalize the popcorn industry.

FOOD made in Siouxland


on the floor,” he said with a smile. “The Brits would take several kernels, eating them one at a time while the Germans would take one piece off the top of the pile, eat it and, then, their faces would cave in.”

“You see the Germans had only known caramel corn,” Smith continued, laughing. “They were expecting something sweet, not salty.”

Although exports make up less than 10 percent of its sales, Jolly Time Pop Corn products are now available throughout Europe, Latin America and the Middle East.

“The export market isn’t a huge one for us, but we were one of the first Ameri-can popcorn companies to go there,” Smith said. “It’s something I’m glad we ventured into.”

OPENING MORE MARKETSTyson Foods is also beefing up its ex-

port product, according to Worth Spark-man, public relations manager for the company.

“In 2011, about 17 percent of our com-pany’s total sales were international,” he said, adding that the top three countries in international sales were Mexico, China and Japan.

Currently, Tyson operates sales offices in several countries including Argentina, Brazil, Canada, China, England, Japan, Mexico, Puerto Rico, Russia, South Korea and Taiwan.

Sioux Honey Association’s Sue Bee Honey is also a well-known brand in over-seas markets.

Started in 1921 by five beekeepers who wanted to share equipment, marketing and processing facilities in Sioux City,

Sioux Honey Association now has more than 300 members across the country.

The company’s Sue Bee Honey is not only found on grocers shelves in all 50 states, it’s also available in many coun-tries in Europe, the Middle East, the Far East and Central and South America.

Unlike popcorn, honey is a widely used item in most home kitchens.

In fact, Sioux Honey Association Presi-dent/CEO David Allibone said Europeans use more honey than Americans.

“The average American uses a little over a pound of honey a year while Europeans use up to five pounds over the same period of time,” he explained. “We always knew this would be a good market for us.”

That’s also why Sue Bee Honey prod-ucts have been available globally for nearly 50 years.

Like American Pop Corn Company, Sioux Honey Association uses export brokers to distribute and market products that are made in America.

According to Garry Smith, a “Made in USA” logo gives Jolly Time Pop Corn great-er credibility.

“Our packaging also has an American flag on it as a visual reminder that it’s made in America,” he noted.

Both Jolly Time and Sue Bee Honey products have been distributed to up to 45 different countries yet Allibone said sales vary greatly from country to country.

“If the country has a lot of homegrown competition, we do less well,” he said, adding that the Mideast is an especially good market for Sue Bee Honey products.

The Mideast is also a good customer for Jolly Time, Smith said. Folks there like things spicy.

“The Mideast certainly likes

An All In One packaging machine is shown operating at American Pop Corn’s new plant in Sioux City. All in One, a Jolly Time commercial product that includes premeasured amounts of kernels, oil and salt, was previously packaged by a third-party contractor.

Sue Bee Honey, manufactured in Sioux City, is also available internationally in countries in the Middle East, Far East, Europe as well as in South and Central America.


Dr. Laura GieseNow Accepting New Patients

712-274-2038 or 800-728-2038 4100 Morningside Ave. Suite B,Across From McDonald’s

Wheelock & BursickGeneral DentistryThe Friendliest Staff in Town

To advertise here call Nancy

Gevik at 712.224.6281

or email [email protected]

Diagnostic Eye Clinic

Emphasis on spEcializEd carE for:

Dry Eye • Diabetes Glaucoma • AllergiesMacular Degeneration

Cataracts & Laser Vision Correction

Dr. Ferguson

317 Dakota Dunes Blvd. Suite J • 605-232-6900


full-flavored popcorn,” he said. “Whenever we have a popcorn with a big cheese fla-vor, we send it over there.”

That’s very different than European countries like Switzerland where custom-ers prefer “new and unique products” or Scandinavia where low-fat popcorn is king.

“Every country is going to be different,” Smith said. “That’s what makes exports so challenging.”

Still, Smith said it’s fun knowing that

a longtime Sioux City product is available around the world.

“The world is smaller than you think,” he said.

Above: Sue Bee Honey, seen on the production line in Sioux City, is very popular in Arabic speaking countries. According to Sioux Honey Association President/CEO David Allibone, Middle Eastern households often use honey in cooking. Inset: The honey may be familiar but the label is not. This is Sue Bee Honey as it is sold in Saudi Arabia.

Ready for a new look for your home, but don’t have a budget for a big remodel? There’s nothing faster or more economical to give your home a quick update than by painting your rooms a new color. A well-planned and executed paint job can make a room look larger or cozier, can accent features or hide flaws, or reflect your own personal flair.

Here are some tips to help make your painting project a success:

Choose a color and finish Go to a paint or home improvement store and

get swatches of colors to take home. Select a lot of options, chances are the florescent lights in the store will make the colors look completely different than they will in your home. See how you like the colors on different walls and in different lighting conditions—early morning sun, midday and nighttime lamplight—to make sure you make a choice you’re happy with.

Another option is to paint a few colors on your walls. Many companies offer sample sizes in either a selection of popular colors, or in any color they offer. These samples cost much less than a full gallon and give you the opportunity to try them out on the wall before spending a lot of money.

Choose a finish depending on how the room or surface will be used. A flat or matte finish helps conceal flaws and absorbs light in well-

lit rooms. Satin or eggshell finishes are a good choice for high-traffic areas such as foyers, family rooms, kitchens and bathrooms because they clean more easily than flat or matte paint. Baseboards, molding and railings look best in a semi-gloss finish, which is a shiny finish that is the easiest to clean and provides a contrast to the walls.

Many paint companies also now offer “all-in-one” paints that already contain primer. These enable you to paint over a darker paint color or area that’s been repaired with patching compound without having to apply a coat of primer before the paint.

Prepare the roomGive yourself adequate space to maneuver

while you paint and protect your valuable furniture and belongings. Move as much of the room’s contents as you can either out of the room or away from the walls. Cover whatever is going to stay and the floor, especially where it meets the walls, with old sheets or plastic tarps.

Next, remove the switch plates and electrical outlet covers. It’s easier than trying to cover them with painters tape and definitely looks better—and is safer—than just painting over them. Don’t forget to repair nail holes, dents or chipped spots with a patching compound.

If you have any doubt about your ability to paint a perfectly straight line, or you don’t

have a very steady hand, use painters tape to protect features you don’t want paint to get on. This could include baseboards, window and door trim, and where the wall meets the ceiling or crown molding. Make sure the tape adheres properly by running a finger or mixing stick along the tape.

Clean the walls with a mild detergent solution or wipe them with a damp lint-free cloth to remove cobwebs and dust that will cause blemishes in your paint. Vacuum or dust the room to make sure dust or animal hair doesn’t get in your paint and on your walls.

Finally, get out your brushes, rollers, paint trays and other supplies, and you’re ready to make the big change! For more home maintenance tips visit www.nahb.org/forconsumers.

Room Painting Basics

Bob WilckePresidentBob Wilcke Construction

712-255-3852www.hbags.com

m

WHEN FOOD MAYBE LOOKS BETTER THAN IT IS...


Text by John Quinlan | Photographs by JD Gordan Creative Labs and Jim Lee

MOUTH-WATERING GOOD. SO TANTALIZING you can smell it on the page.

That’s what food stylists are looking for when they photograph that juicy cheeseburger or sparkling glass of Champagne for a menu or advertisement. And that’s often why the slab of beef you see on your plate is a pale substitute for the delicacy you saw on the menu.

Since there are no full-time food stylists with-in 100 miles of Sioux City, and wishing to learn more, we consulted the food photography folks at JD Gordon Advertising in Sioux City – Creative Director Jeff Gordon and Art Director Pete Laskie.

Gordon said his food photography skills grew out of necessity, the cost for hiring food stylists in Minneapolis being too much for many of his clients.

“We do a lot of work with Eldon’s Restaurant, as far as our food photography goes,” he said, noting that Clyde’s Grill of Sioux City and Steck Foods of North Sioux City are other regular food clients.

“When you do food photography for Eldon’s, you bring your equipment in, you set it up and you have their chef bring out dishes as he gets them done,” Gordon said. “So you’re kind of shooting as fast as you can. A lot of the food photography we do, we do with natural light.”

He noted that the high-end food stylists in

FOOD picture perfect


Minneapolis have lighting set up specifi-cally for this purpose.

“But we can’t afford that, so we just make sure we shoot on a nice sunny day because otherwise, the stuff looks pretty bland,” he said, noting that the lighting is pretty good at the Sioux City eatery. “But natural light is going to give you the best-looking edible food.

“The light kit that we have, we just use shot boxes, regular tungsten lights, and the cameras nowadays can adjust to just about anything. You can see it on screen,” he said. “A lot of times, when we’re shoot-ing in the studio, we’ll actually have the camera hooked up to a larger monitor so we can kind of see the colors before we actually snap the picture. We can see how it’s going to look and make all the adjust-ments we need to make.”

The JD Gordon crew has come up with

a few tricks over the years for bringing out the best in the food.

Gordon wanted to shoot a photo of a whipped cream concoction. It was actu-ally butter because the butter held up bet-ter under the lights.

He also picked up a trick for shooting ice cream in Minneapolis where the food pros often have a cold slab on which to set the ice cream and keep it from melt-ing.

“What we do is we take compressed air, clip the can upside down and just saturate it with that. Whatever that stuff is, it will freeze it solid,” he said, giving the photographer 5 to 10 minutes or more to get the best photo possible.

“You’re under the gun no mat-ter what,” Laskie noted. “After a while, it’s going to start melting. Even if it doesn’t melt on top, it’s going to melt

underneath” and collapse.The guys were particularly proud of

the photo of a muffin they shot for Steck Foods, used by Steck to promote the muf-fins for use by larger manufacturers of pre-made breakfast sandwiches.

“I know Steck was extremely happy with this shot. They actually pulled a Mc-Donald’s Egg McMuffin shot they found and compared the two. They think that this shot looks better than the McDon-ald’s shot. We were trying to make it look like a very good product, but we weren’t really trying to outdo McDonald’s,” Gordon said.

“Our goal is just to enhance it because we don’t really go too overboard with all these tricks. We try to freeze the ice cream just to keep it more solid so we can have the time to shoot,” he said. “And we’ve used some vegetable oil. We’ll go through and place stuff with tweezers and pull stuff out and look at it and arrange it if we have the time. But, for the most part, we’re not really doctoring the food. We just want it to look good.”

In order to highlight those Steck muf-fins, for instance, they had to include an egg, cheese and sausage. And they were given a bunch of prepackaged muffins to play around with.

“We had to get it as clean as possible. We did everything we could to take out all the imperfections and make it look perfect,” he said. “The sausage is usually about as big as the bun but it doesn’t go outside the bun. So we had to slice the sausage and kind of extend it out.”

This food extension technique is pretty common in the industry. In this case, they simply split the sausage in the middle and pulled it out so it overlapped the bis-cuit.

“Then we took vegetable oil to kind of give it that little bit of a glossy look,” he said.

The downside?“By the time we got done with that,

there was no way we were going to eat it. It’s a lot of work. Some of it holds up a little better and is actually edible, but very little of it, and you’ll be sticking toothpicks in it to keep things in place,” he said.

Accidentally eating a slice of apple pie that he didn’t realize had been frozen for photo purposes cured Eldon’s chef of the desire to eat photo-targeted products.

One advantage of shooting at Eldon’s is that the chef hands them a plate of food that is plated how the customer is going to get it, and it looks great, Gordon said.

“And as far as touching it, we try not to touch it with our hands,” he said. “I mean, we use tweezers, just so we’re not con-taminating it. And sometimes your hand is just too big anyway. You’re better off using the tweezers.”

Art Director Pete Laskie and Creative Director Jeff Gordon of JD Gordon Advertising.


To advertise here call Nancy Gevik 712-224-6281

Damon Lutz Owneroffice: 712-266-3885 cell: 712-277-2587

819 Pearl St. • Sioux City, [email protected]

Build Your Dream Home!Make your home more energy efficient

and save on energy costs! We’d be happy to arrange a demonstration

of a new OPTIMA system.Call today

Klein Insulation Inc.800-515-5691 or 712-540-5691

Locally owned since 1994Northwest Iowa Dealer BIBS

(Blow In Blanket System)

Member

AFTERAFTER

Surface Solutions offers on-siteCabinet Refacing with new Door & Drawer Fronts

& Cabinet, Tile & Countertop Resurfacing

712-943-3311 • 1-800-845-0848www.surfacesol.com

$300 OffKitchen Cabinet

RefacingCompleted by March 31, 2013

BEFOREBEFORE

Certified Fabricator/

Installer

Call or Stop in today!2515 Murray St.

Sioux City, IA • 712-255-5319

Kitchen or Bath, New House, Remodel or Counter

Replacement.

Corian® Solid SurfaceCustomized Just For You.

Make It Your Way

sGospel Mission, Food Bank of Siouxland value retail donors

Text and Photograph by Tim Gallagher

SIOUX CITY | A TRUCK PULLS UP TO Panera Bread each evening between 9 and 9:30. The staff inside has product packaged and ready to go. The transition from kitchen to truck takes seconds.

Insignificant? Not to someone who is hungry.

If not the Gospel Mission, it’s the Food Bank of Siouxland picking up unused

pastries and breads at Panera Bread on Hamilton Boulevard. In a matter of hours, these products will help fill plates and stom-achs in Sioux City and beyond.

“Panera Bread does this nationwide as we want

to feed those who are less fortunate,” says Denise Scott, assistant manager at Panera Bread.

Scott, who has worked in food service her entire adult life, didn’t realize a help-ful arrangement like this existed until she started at Panera.

“I thought this was pretty cool,” she says. “I like the idea we don’t sell any day-old product, and I like the idea that nothing goes to waste.”

Panera isn’t the only restaurant in-volved. The Food Bank of Siouxland, for example, has a retail donation program with Starbucks, Target, Sam’s Club and six area Walmarts, with locations from Sioux Center to Denison, Iowa.

The Food Bank of Siouxland distrib-uted 1.5 million pounds of food last year, working with 125 area agencies to make sure food items ended up with people in need.

“People tend to think of hunger as something that occurs in Third World nations or big cities,” says Linda Scheid, executive director of the Food Bank of Siouxland. “There are people hungry in

WHERE DOES THE UNUSED FOOD GO?

Scheid

Willie Rucker of Sioux City

sorts food items donated to

Food Bank of Siouxland.

FOOD leftovers



places like Kingsley and Sheldon, Iowa, and Homer, Neb.”

Scheid cites data from the Feeding Network of America that shows more than 400,000 Iowans, or 13 percent of the state’s population, are labeled “food insecure.”

“That’s startling,” Scheid says. “And of those 400,000 people, one in five is a child. We’re a land of plenty, but we’re a land of need. Our role is to link the plen-ty with the need.”

Here’s how it works at Food Bank of Siouxland: Target, for example, remod-eled in 2012 and expanded its produce offerings. If the store has a product whose sell date approaches, or is a bit too ripe for retail sale, the product is trucked to Food Bank of Siouxland. Officials there will sort the food, count it, weigh it and list it on an online menu list.

“That menu shows the agencies we work with what’s available,” Scheid says. “Most of our agencies work off our web-site, which has a link to our inventory.”

The Salvation Army is but one agency with which Scheid works. Officials with the Salvation Army may identify a need that can be met through five cases of a cer-tain product. If the Food Bank has it avail-able in its expansive warehouse at 1313 11th St., the Salvation Army can get it.

“Like us, all of our agencies are non-profits,” says Scheid, who notes the Food Bank of Siouxland was established in 1991 to fill a need seen across 11 counties.

“Wells Dairy in Le Mars is a wonder-ful donor,” she continues. “If they have six pallets of frozen product, we have the large coolers at our warehouse for that product. We can take that amount and then all those agencies have access to that donation.”

Food Bank of Siouxland came about, in part, because hunger knows no time of year. And while the holiday season often showed a surge in gifts, a network was seen as a need 12 months per year.

“There were always resources at the holidays, or during the growing season,” Scheid says. “But people eat on a daily basis.”

The Food Bank continues to reach out to the Targets, Paneras and Walmarts of Siouxland. Officials say if residents know of a business with food products that can go somewhere useful, they should contact Food Bank of Siouxland or the Gospel Mission.

Those entities also yearn for direct do-nations of dollars year-round. Scheid, a former teacher, jokes by saying she used to refrain from talking about “F’s” very often. Now as the Food Bank pro, she’s often addressing a number of F’s, as in food, funds and friends, both in volun-teers and partners.

WinterIs Coming!

Enjoy a secure and convenient lifestyle this winter with affordable assisted living at Regency Square.

Come see how our facility can meet your need for a quality lifestyle.3501 Dakota Ave. • South Sioux City, NE. • 402-494-4273

• Spacious Suites • Emergency Call System• Complete Dining Service• Housekeeping & Laundry Service

• Van Transportation to Shopping & Appointments • Beauty Shop• Exercise Classes • Complete Activities Programing

call today 712-255-8300

Call Us For Your No Pressure FREE Estimate

623 Water St. • Sioux City, IAwww.WindowsAmerica.com

SENIOR DISCOUNTS • FINANCING AVAILABLE

WindowsDoorsSiding


YOU HAD THE BIRDS AND THE BEES TALK WITH YOUR TEENAGER.THIS IS JUST ACOLONOSCOPY.Let’s face it, the thought of a colonoscopy can make anyone nervous—unless you’ve had one already. You know what others have not yet discovered—a quick screening colonoscopy is the best defense in the fight against colon cancer. By finding colon cancer at its earliest stages, the survival rate can increase up to 90%.

St. Luke’s offers both traditional and virtual colonoscopy, giving you the flexibility to choose the right exam for you. Each exam is performed in just a few minutes by our experienced team of professionals in a private and state-of-the-art facility. So, take a deep breath. Then call your doctor to schedule a screening colonoscopy at St. Luke’s.

Traditional Colonoscopy—Call St. Luke’s Digestive Disorders, (712) 279-4960

Virtual Colonoscopy—Call St. Luke’s Imaging and Breast Screening Center, (712) 277-2030

For more information:

Choose the right type of colonoscopy for you.

For the life of Siouxland.


aText and photograph by John Quinlan

ANYTHING THAT smells as good as the popcorn that beckons you to the snack bar at your local movie theater can’t pos-sibly be good for you. And the same goes for the other foods – the nachos, the candy and the soft drinks.

But the danger isn’t the quality, it’s the quan-tity.

So says Allison Appletoft, a registered dietitian at St. Luke’s Regional Medical Cen-ter, who never eats anything on those rare occasions she goes to see a movie. After all, she noted, anyone can go two hours without having to eat something.

Which, unfortunately, is not the case for most of us.

“The reason it’s bad is not neces-sarily that the food is so bad, it’s the portion,” Appletoft said. “It’s not really a question of what to eat as much as how much.”

Take popcorn, for instance. In theory, popcorn should be a health snack be-cause it’s whole grain and high in fiber, she noted. The problem is the portion is too big.

“And usually when you make it at home, you air pop it so you don’t have all the oils, but at the movie theater, they’re making it with unhealthy oils,” she said.

Appletoft pointed to a large bag (pic-tured here) that holds 25 cups of popped corn.

“We say a 3-cup serving is a serving of popcorn. So this is actually over 8 serv-ings, which has about 2,000 calories; and you only save about 400 if you don’t add

IF IT SMELLS THAT GOOD, IT MUST BE BAD

FOOD are you snacking too much?


butter. So even if you don’t do the butter, you’re still getting a

pretty whopping amount of calories,” she said.

Even the smaller bag holds 8-9 cups or 750 calories which is still quite a bit for a snack.

“So my recom-mendation would

be to go with the smallest bag there is and then share it with a friend. And, of course, if you’re willing, you can still save a few calories by not adding butter and salt,” Appletoft said.

RESIST TEMPTATION

The best way to avoid temptation is to not walk into the theater hungry in the first place. Eat a well-bal-anced meal before you go so that the aroma of the popcorn doesn’t overwhelm you quite so much, she said.

“Another thing, sometimes the movie theaters are serving actual meals now. They have hot dogs and nachos, things like that, and I don’t recom-mend eating those because there’s really not a lot of nutri-tion in those foods,” she said. “And people will still think they need a snack after that meal that they’ve had. So they’re get-ting an unhealthy meal and then a huge snack. It would be best to have a well-balanced meal that satisfied you before you come, and then get a small-sized snack when you’re there.”

Appletoft said she can’t endorse breaking rules and sneaking in healthier snacks like dried fruit, cut-up vegetables, nuts, or even smaller packs of candy. But it wouldn’t hurt to ask the manager what the policy is about bringing in bottles of water, for instance, she said.

It’s also a bad idea to drink your calories at the movie theater, she said, because people are usually go-ing to get a pop and popcorn, both huge. “So if you can at least cut out the drink calories by getting water or a diet soda, you’re going to save a lot of calories that way. Add that to a large popcorn and you’ve got more calories than you should have in an

entire day,” she said, noting that even if you opt for a fruit drink or juice, it’s going to be high in sugar and calories.

SHARE THE BOUNTYIt isn’t just the popcorn and bever-

ages that come in oversized portions, the theater-sized candy boxes con-tain 400 to 450 calories each. So that emphasizes the need to share the bounty.

And please forget about the pop-corn and beverage refills that come as another theater bargain. That only compounds your problems, she said.

“Just get the kind that maybe your friend likes, so you can share it because you’d be better off eating half the box and not the whole box,” Appletoft said.

Also, she noted, you pay quite a bit for a small theater goodie and it is only pennies more to upgrade to a large size.

“But it’s usually not that great of a bargain if it’s going to add up, calorie-wise, and it’s all going to go to your waistline. It might be a bargain money-wise, but not calorie-wise,” she stressed.

When you’re eating in a movie

theater, it’s really “mindless eating,” she said, because you’re so engrossed in the movie that you don’t pay at-tention to what you’re eating and you get to the bottom of the popcorn bag before you ever realize it.

“So it’s really important, when you actually order it, choose the appropri-ate portion size because it’s likely that you will eat all of what you buy while you are engrossed in the movie,” she said.

After all, you don’t want the movie to be so bad that you fall asleep and forget to eat anything. Or do you?

How bad are all these movie-gen-erated calories for you?

“We say that if you have an extra 500 calories a day over one week, you gain a pound,” Appletoft said. “So you know if you have an extra 2,000 calories by eating this bag … I mean those pounds can add up quickly, depending on how much you go to the movies. Most people don’t go that much, so it’s hard to quantify how much weight you might gain. But of course, extra calories can lead to all the other health issues that go along with weight gain: diabetes, heart dis-ease and so on.”

Allison Appletoft, a registered dietitian at St. Luke’s Regional Medical Center, holds two movie theater popcorn bags. Can you guess which one you should be choosing if you want to stay healthy? Your best bet, in fact, may be none of the above, but that’s not a choice many are willing to make.

METROCREATIVE PHOTOS


FOOD overeating

HOW MUCH FOOD DO WE REALLY NEED?

MET

RO

CR

EATI

VE


tText by Dolly A. Butz

THERE’S NO DOUBT ABOUT IT. Americans are food addicts, whose lives revolve around food.

“Super-sized” fries and soft drinks. “All-you-can-eat” buffets.

We like to eat, a lot.Waistlines are swelling in this coun-

try, according to Steven Joyce, a physi-cian with Mercy Medical Center Internal Medicine & Pediatrics, because of poor

dietary choices and huge portion sizes.

Although Americans enjoy eating, Joyce said their bodies don’t need that much food in order for them to survive and thrive. People, he said, eat for reasons other than

hunger, including to gain comfort and to relieve stress and boredom.

“We have a misconception of what an appropriate portion size is from a piece of steak to a serving of pasta to a bowl of ice cream,” Joyce said. “Our portion sizes are larger than in other areas of the world.”

Joyce said a person’s caloric intake should depend on his or her activity level and basal metabolic rate - rate at which calories are burned while at rest.

As one ages, he said, the basal meta-bolic rate declines. A 60-year-old, accord-ing to Joyce, doesn’t need to consume as many calories per day as a growing child.

A person’s activity level, according to Joyce, is also very important in determin-ing how many calories his or her body needs.

“Somebody who has a sedentary desk job all day and goes home and eats din-ner and just sits in front of the TV, he doesn’t need nearly as many calories as somebody who has an active job, a labor job, who also exercises,” he said.

WHAT SHOULD WE EAT & HOW MUCH?What should our diets consist of?Fruits, vegetables, whole grains and

fiber, Joyce said are recommended by the American Heart and American Diabetes associations. Fats and processed foods, he said, should be consumed sparingly.

“Growing kids and adolescents, they need protein, calcium - the building blocks of bones and muscles,” he said. “Older folks don’t need as much protein specifically because they’re not growing muscle and bone. Protein is still a very good component to take in because it’s less easily converted over to fats.”

Most protein sources are relatively low in calories, so Joyce said it’s harder to overindulge. Carbohydrates and pro-cessed foods are easy to overindulge in,

Joyce

HOW MUCH FOOD DO WE REALLY NEED?

MET

RO

CR

EATI

VE

MET

RO

CR

EATI

VE


he said, and are easily converted to fat.

GOING WITHOUT FOODA young, healthy person, Joyce said,

could go many days to weeks without food as long as he or she has access to water.

“It’s really water that gets you into trouble,” he said. “Without water you cannot go a few days before you will die.”

A fad diet, fast or hunger strike will leave a person feeling incredibly weak, according to Joyce. He said the body will begin breaking down muscle for energy, because he or she will have exhausted his or her carbohydrate reserves.

“When you start breaking down pro-tein and fat and using that as energy, you do not feel well,” he said. “You get ketotic. Ketosis is a state where you have acids in the bloodstream. You’ll have a general feeling of unwellness.”

Joyce recalled the HCG diet, a fad diet, where a drop of the hormone Human Chorionic Gonadotropin was placed under the tongue. Participants were re-stricted to a measly 500 calories a day.

Although some people lost weight, he said, the majority were unable to sustain such a grueling regimen.

“Anybody can do it for a couple of days, but that’s not going to do you any good if you’re looking at long-term weight-loss management,” he said. “You’ll not eat for a few days, lose some weight, but then you won’t feel well. You’ll start to break down and say, ‘Hey, that cupcake looks good.’ Then you’ll ac-tually overindulge and go back to where you were.”

We should be eating more fruits, vegetables, whole grains and fiber, according to Steven Joyce, a physi-cian with Mercy Medical Center Internal Medicine & Pediatrics.

METROCREATIVE

The Appliance Recycling program is open to MidAmerican Energy’s Iowa electric customers.

For MidAmerican Energy, part of putting the power in your hands is helping customers to save energy, save money and save the environment.

Old refrigerators, freezers and window air conditioners use twice, sometimes three times, the energy today’s high-efficiency models use. That’s why MidAmerican Energy will haul away your old freezer, refrigerator and window air conditioner free of charge – and send you a rebate check.

Your old appliance will be recycled safely and properly disposed of to avoid leakage that could be harmful to the environment. Find an ENERGY STAR®-qualified model as a replacement and you could be eligible for additional rebates.

You have the power to recycle it, get paid for it and start enjoying the benefits of energy efficiency and a cleaner environment.

800-621-2757 www.MIDAMERICANENERGY.com

THE

POWER of rEcycling

3900 Stadium Dr., Sioux City, IA712-255-3852

Join us56th Annual Siouxland Home Show

Feb. 21 & 22, 1pm - 9pm • Feb. 23, 11am - 9pm Feb. 24, 12 - 5pm

sioux City Convention Center

Visit us online atwww.hbags.com

for a complete list of membersor e-mail us at

[email protected]


e Text by Dolly A. Butz

EATING FOOD THAT TOUCHED A gluten product could trigger severe di-gestive upset in a child with food aller-gies, while a tablespoon of peanut butter could lead another to break out into hives, wheeze and ultimately lose con-sciousness.

Food allergies are nothing to mess around with. That’s why Rich Luze, food service director for the Sioux City Com-munity School District, said the Central Kitchen takes special precautions to ac-commodate students with all kinds food allergies.

Luze, who is in his 10th year working for the District, said a few years ago there were around 10 students at the District’s 23 schools with food allergies, where as now there are around 70.

Parents and physicians of students with food allergies are required to fill out a form and return it to the school district before special accommodations can me made.

The form, Luze said, is then given to the district’s licensed dietitian, who

researches that student’s dietary restric-tions and then modifies the menu for them on a monthly basis.

The modified menu, according to Luze, is copied and distributed to staff at the Central Kitchen, as well as the nurse and food service department at the child’s school.

“So when the child goes through the line they know, this one gets this, this or that,” he said. “We can’t make any menu substitutions or any changes without a signed physician prescribed diet request.”

Common foods that kids are allergic to, Luze said, include milk, peanuts and gluten, a protein found in wheat, barley and other grains.

How the food is prepared at the Cen-tral Kitchen, Luze said depends on that student’s particular food allergy. The most care, he said, is taken in preparing meals for students who require a gluten-free diet.

“If it’s gluten-free it’s a total separate area, separate tables, storage containers, everything,” he said. “We have that in a separate room at the Central Kitchen.”

After a gluten-free meal is prepared,

Luze said it’s sealed twice and individu-ally cryovac-ed - removing all of the air from the wrapping. The meal is then placed in a hot box.

Once the meal arrives at the student’s school, he said, kitchen staff are sure to wash their hands and put on a new apron before touching the package and opening it in a separate area.

“Even the tray, the plate, the silver-ware and the napkins are separate from all of the rest on that particular diet,” Luze said.

Peanut-free diets, Luze said involve mainly substituting a different entree for the student, unless the student has a severe peanut allergy.

Students with severe peanut allergies, he said, eat their lunches in a separate room at the school to prevent exposure to peanut butter sandwiches their peers may have brought in their sack lunches.

“From what I understand, those who have peanut allergies can be allergic to it and it may give them a rash or some-thing. Some that are severe will actually be fatal,” he said.

FOOD dealing with allergies

SIOUX CITY SCHOOL DISTRICT DOES ITS BEST TO ACCOMODATE

FOOD ALLERGIES

METROCREATIVE

sAre conditions right to make 1988 political

gaffe a reality?Text by Tim Gallagher

Photographs by Ron Wingard and Tim Hynds

SIOUX CITY | IOWA LAND VALUES SET a record seemingly every year these days. The value jumped again in 2011, reach-ing an average of about $8,300 per acre, a hike of 24 percent.

Two Siouxland counties – Sioux and O’Brien – set the pace with average land prices topping $12,000 per acre. A Wood-bury County sale on Nov. 26 established a record for land price when 120 acres west of Anthon sold for $11,250 per acre, according to Jack Seuntjens, president of Midwestern Land & Auction, Inc., of Mapleton.

Domestic and international demand for corn and soybeans, coupled with historic low interest rates, have pushed land prices up some 60 percent since 2009.

Iowa State University Economist Mike Duffy, who oversees Iowa’s an-nual land survey, predicts the boom will fade over the next five years as corn and soybeans moderate from record prices seen in 2011. Duffy also expects grain growers from Brazil, Argentina, Russia and South Africa will respond by devoting even more acres to these commodities.

Prices like this would surely have farmers smiling skeptically at former Presidential candidate Michael Dukakis who, during a 1988 campaign stop in Iowa, theorized that Iowa farmers could diversify to escape the corn-soybean price glut.

His idea? Grown Belgian endive.“You’re going back to when I was 8

Could the tomato become an Iowa cash crop? Fifty growers attended the Tri-State Fruit & Vegetable Growers Symposium in Sioux City in December.

Duffy

FOOD production

CORN, SOYBEANS, FRUIT, VEGETABLES



Rich Hanner, of Sloan, Iowa, watches as corn is transferred into a truck on a plot owned by Carol Byers near Sloan, Iowa, this fall.

years old,” says Alex McKiernan, a veg-etable grower who made a presentation recently at the Tri-State Fruit & Vegetable Growers Symposium in Sioux City.

Attendance at the conference slipped a bit this year due to the weather. It was so mild the first week of December, or-ganizers guessed that some of last year’s attendees were tending to their fields, some of which may contain plants simi-lar to Belgian endive.

The question: With commodities fetching record prices, is there room – or a market – for diversification?

McKiernan says there certainly is a market. He and wife Chloe Diegel grow just about everything EXCEPT corn, some of it in greenhouses, some of it across ir-rigated land.

“Research shows that small, highly productive (fruit and vegetable) farms can create jobs and revenue in the Midwest,” says McKiernan, who manages Robinette Farms in Lincoln, Neb. “We don’t have California’s climate, but we can still grow lots of fruits and vegetables.”

Robinette Farms, which grows and sells foods directly to consumers through farmers markets and the Community Supported Agriculture program, raises nearly 40 vegetables in 80 varieties on five acres near Lincoln, where Chloe Di-egel was raised.

Community Supported Agriculture (CSA) is like a membership program that sees consumers paying in advance for the fruits and vegetables they’ll consume during the growing season. The arrange-ments allows growers to have cash flow during off-seasons.

“Most people have a mechanic or a doctor they trust,” McKiernan says. “But they don’t have that with the people who grow their food. That’s what we’re trying to cultivate.”

Commodity growers across the Mid-west, on the other hand, are cultivating traditional crops and selling at record prices as demand for meat protein surg-es in India and China, as well as demand

for corn-based ethanol domestically.Demand for commercial corn, a crop

limited due to the 2011 flood and subse-quent 2012 drought, puts livestock grow-ers at risk as feed costs soar. Duffy noted that rising input costs of diesel fuel, fer-tilizer and seed requires corn growers to make $5 per bushel to break even.

On the small-scale vegetable market, McKiernan used the most water he’s had in his short Midwest career, pumping 2.7 million gallons on his crop. That said, the 2012 season was his most productive and profitable.

“We have consistent irrigation and no regulations in our area that may result in our well being turned off,” he said. “But, there is also no such thing as dry-land salad greens. They need the water.”

In other parts of Nebraska, farmers were forced to idle their watering systems as the drought dragged on well past harvest.

Harvest rarely ends for a vegetable

grower who works inside, McKiernan said. In the week before Christmas, he prepared cut salad greens while picking turnips, radishes and spinach.

McKiernan said his tiny enterprise – and those like it – are in no way a direct threat to rising land prices and large-scale production agriculture. They do represent a means to diversify Sioux-land’s ag economy.

“Large-scale agriculture grows a lot of food,” he said. “We’re in no position as direct-market farmers to challenge that.

“People need corn and soy,” he contin-ued. “People also need their greens, their vegetables and their watermelon. Let’s suppose the Midwest grew 50 percent of the fruits and vegetables we eat, the eco-nomic impact would be enormous.”

CORN, SOYBEANS, FRUIT, VEGETABLES


wText and photographs by Dolly A. Butz

WRINKLES, PIGMENTED LESIONS,spider veins and other cosmetic unsight-liness can be diminished with the blast of a laser beam.

Ave Medical Laser Spa, 1106 Fourth St., recently acquired Sciton Laser technol-ogy, which registered nurse Deb Hoesing said costs as much as a small house.

“We’re very lucky to be able to bring it to Siouxland,” she said. “It’s just amazing the potential this laser has.”

Phototherapy (to remove brown spots on the face, hands and back caused by sun exposure), according to Hoesing, is one of the most popular treatments Sci-ton Laser technology offers.

Hoesing explained that melanocytes, melanin-producing cells located in the skin, turn dark brown after being stimu-lated by the sun for years and years. Wearing sunblock while outside, she said, prevents brown spots from form-ing.

“They call them age spots. They call

them liver spots. It’s not because you’re getting old, it’s because your face has gotten so damaged by the sun over the years,” she said.

During phototherapy, BroadBand Light energy gently heats the upper layers of the skin. The heat stimulates the skin cells to regenerate new collagen, causing the skin to blend and look younger.

After Broadband Light energy shatters the melanocytes, Hoesing said, the body then sheds them naturally.

“The brown spots get a little bit more brown the first 48 hours and then they start to shrink and just flake off,” she said. “It’s a very simple procedure that’s very easily done.”

Patients, Hoesing said, will leave the office with a little redness, which should dissipate in about a week. Anywhere from one to three treatments, she said, may be required to remove brown spots. The cost of phototherapy is $495.

A micro laser peel is available to treat wrinkles. The tiny laser beam takes away the top layer of the skin, according to

Hoesing, who likens the procedure to mowing grass.

“People say, ‘What’s the difference between that and a chemical peel?’” she said. “It can go deeper and it’s more con-trolled.”

For deep wrinkles, Hoesing recom-mends ProFractional Therapy, which she said is similar to aerating a lawn.

“It’s like going in and pulling plugs of damaged wrinkled skin,” she said. “Your body has to make brand new tissues. When it makes those brand new tissues, it’s also stimulating collagen, elastin and fibroblast.”

Hoesing said ProFractional Therapy is “very popular” with patients.

Fractional resurfacing, can run from $395 up to $2,500, according to Hoesing, depending on how many treatments are required and how deep the patient would like the laser to go.

For information about other treat-ments Sciton Laser technology offers, including laser body contouring, visit avemedspa.com.

Deb Hoesing, a registered nurse at Ave Medical Laser Spa, shows before and after pictures of a woman who received Sciton Laser treatment for wrinkles.

HEALTH lasers erase age signs

SCITON LASER TECHNOLOGY TREATS COSMETIC AILMENTS


Teaming with the respected physicians of Cardiovascular Associates, St. Luke’s helps you get back to family, friends and

everything that matters to your heart.

HEART ATTACKS HAPPEN FASTONE DAY YOU’RE LIVING LIFE.

THE NEXT YOU COULD BE FIGHTING FOR IT.

Your heart hospital For the life of Siouxland.

Heart attacks happen fast. St. Luke’s offers immediate, 24/7 heart care with the latest diagnostics and treatment. Teaming with the respected physicians of Cardiovascular Associates, St. Luke’s helps you get back

to family, friends and everything that matters to your heart.

S I O U X C I T Y, I O W A • S T L U K E S . O R G • 7 1 2 - 2 7 9 - 3 5 0 0

St. Luke’s offers immediate, 24/7 heart care

Women:• Shortnessofbreathmayoccurwithor

without chest discomfort• Nauseaandlight-headedness• Flu-likesymptoms,includingchills

and cold sweats• Heartpalpitations• Chestdiscomfort(angina):pain,tightness

or pressure in the center of the chest that lasts more than a few minutes, or that goes away and then returns

• Discomfortinotherareas,includingpainordiscomfortinoneorbotharms(especiallytheleftarm),theback,betweentheshoulderblades, neck, jaw, teeth, or stomach

• Heartburnorindigestion• Extremefatigue

It’s important to remember that everyone is different, and just because what is listed is common, itisbynomeansanabsoluterule.Ifyoueventhinkyouarehavingaheartattack,call9-1-1.

Make the Cal l . Don’t Miss a Beat. Remember, t ime lost is heart muscle lost.

H E A R T AT TA C K S I G N S A N D S Y M P T O M S

Men:• Crushing,squeezing,orburningpain,

pressure, or fullness in the center of the chest that may radiate to the neck, one or both arms, the shoulders, or the jaw, with chest discomfort that lasts more than a few minutes or goes away and then returns

• Shortnessofbreath,dizziness, nausea, chills, sweating or weak pulse

• Coldandclammyskin,graypallorora severe appearance of illness

• Fainting(rare)

Source:AmericanHeartAssociation

Women:• Shortness of breath may occur with or

without chest discomfort• Nausea and light-headedness• Flu-like symptoms, including chills

and cold sweats• Heart palpitations• Chest discomfort (angina): pain, tightness

or pressure in the center of the chest that lasts more than a few minutes, or that goes away and then returns

• Discomfort in other areas, including pain ordiscomfort in one or both arms (especiallythe left arm), the back, between the shoulderblades, neck, jaw, teeth, or stomach

• Heartburn or indigestion• Extreme fatigue

It’s important to remember that everyone is different, and just because what is listed is common, it is by no means an absolute rule. If you even think you are having a heart attack, call 9-1-1.

Make the Cal l . Don’t Miss a Beat. Remember, t ime lost is heart muscle lost.

H E A R T AT TA C K S I G N S A N D S Y M P T O M S

Men:• Crushing, squeezing, or burning pain,

pressure, or fullness in the center of the chest that may radiate to the neck, one or both arms, the shoulders, or the jaw, with chest discomfort that lasts more than a few minutes or goes away and then returns

• Shortness of breath, dizziness,nausea, chills, sweating or weak pulse

• Cold and clammy skin, gray pallor ora severe appearance of illness

• Fainting (rare)

Source: American Heart Association

Cardiology Services


2. Why can’t you remove sunspots? Do those cosmetics work on them?

Ah, the sun, provider of warmth, light, energy for crops and a glorious dose of ultraviolet radiation poised to break strands of your skin cell DNA, transforming the healthy skin of youth into wrinkles, sunspots, moles, scaling skin and cancer. Thanks sun, you are a star. (Bad science joke).

Sunspots, or solar lentigines, are patches of skin cells that have had the color regulator shut off by sun damage. I do apologize as I have no personal experience with using makeup. But when researching the cosmetics, it seems like everyone has a cure! I would, however, be wary of large claims from small companies and Internet ads. If a cosmetic truly existed that removed sunspots as effectively as they claimed, they would not be able to manufacture enough to keep up with the demand. There are ways of having sunspots

removed professionally. This is done by laser therapy, cryotherapy (freezing) and chemical peels. Siouxland has several dermatologists and skin treatment centers which would be able to offer treatment choices for the removal of sunspots and other unwanted skin blemishes. I will advise having a skin exam annually by a trained professional to observe for skin cancer.

I also reviewed some of the natural methods of sunspot removal. Buttermilk, red onion slice, lime or lemon wedge, green tea... Maybe the treatment is more effective after a snack?

3. What would be a good exercise for a sore back?

I would exercise caution the next time you agree to help a friend move! Just because you have a truck… Exercise and stretching are effective ways to not only to alleviate a sore back but also to prevent future injury. When sitting and working, most people have a tendency to

sit slightly hunched over with their shoulders relaxed. Try lying with your back on the ground and your legs on the seat of your couch or arm chair. Take easy breaths and let your back relax. Let your shoulders touch the ground. Try staying in this position for a minute or two with your back relaxed. If you try this at work, be sure to tell your co-workers that you are stretching so they don’t call 911. In regards to exercise, you will want to focus on strengthening your back without straining it too much. Swimming is a great exercise for back pain. The buoyancy of water decreases the impact on your spine. If water is not your thing, you can try upper back rows. In a gym there are row machines. If you are at home you can use weights, therapy bands, or a heavy household object like a gallon of water to simulate the action. Just bend forward with your knees slightly bent and pull up to your chest like you are rowing a boat. You may have heard of core strength. This refers to the muscles of the mid-section. For lingering low back pain, a strong core may be the ticket to recovery. Ab workouts can really make a difference in low back soreness. Yoga may be one of the best exercises for all sorts of back pain. It takes some time to learn the motions, but even beginners yoga can make a large impact on your core strength. If you have a recent back injury, give your back some time to heal but start stretching and exercising as soon as you can. This will help prevent chronic back pain.

‘DOC, I’VE GOT A QUESTION …’answers to your medical questions

ADVICE Medical Answers

MEET THE DOCDr. Nick Bechtold is a family medicine resident at Family Medicine Center. He grew up in Sioux City, graduat-ing from Bishop Heelan Catholic High School and Brair Cliff University. Before pursuing his career as a physician, he spent a couple of years in Omaha and Iowa City working at research labs and a biotech company. He graduated from Des Moines University and returned to his favorite corner of Iowa with his wife Karla.

WHAT KINDS OF HEALTH QUESTIONS DO YOU HAVE?Submit your questions and they may be used in this monthly feature. Write to Siouxland Life at 515 Pavonia St., Sioux City, Iowa 51102.

1. Can you get a hernia a second time in the same place? How would you know?

Yes, it is possible to get a hernia to in the same place. First let’s talk about how a hernia occurs. The lower portion of your abdomen has layers of different types of tissue such as skin, muscle, fascia and varying degrees of, well, insulation. A hernia occurs when there is a weakness in the abdominal wall. When increased abdominal pressure occurs, with activities such as lifting, squatting or straining, this weakened area may open wider causing the contents of the abdominal cavity (fat and intestine) to squeeze through. A hernia can be seen as a bulging area which may or may not be painful. Most hernias are not immediately dangerous. However, hernias do not typically go away and if they become large enough, bowel can get trapped in the hernia opening. This would present as severe pain and is a surgical emergency. After a hernia repair, it is possible that the hernia may return. In fact, any surgery performed inside of the abdomen has a risk of a hernia developing later. Your surgeon will use stitches that dissolve over time to close the abdominal wall to prevent hernias from forming at the scar. Anything that increases the pressure in your belly after surgery may increase the chance of a hernia returning. Things like chronic cough, constipation or over-exertion, for example. Other increased risk factors include diabetes, smoking and older age as these will decrease the body’s healing ability. If you feel like you have a recurring hernia, you can contact your physician or the surgeon that performed the operation to have the area examined.


I was finishing the last page of a paper on my Remington manual typewriter when I made a mistake.

I hadn’t used erasable Bond typing paper, so I searched, furi-ously, for Liquid Paper or an old sheet of Ko-Rec-Type.

Finding neither, I realized I just had to retype the page.Since I forgot to use carbon paper, I figured I’d have to take the

bus to the library to use the Xerox machine for a second copy, anyway. I could always try a razor blade on the mistake, but I might as well bite the bullet and redo it.

At the library, copies were 25 cents, which meant I’d also have to dig into my washing machine fund if I wanted to use it.

Strapping on my Walkman, I decided I could listen to some music while I made the trek. Unfortunately, the batteries had died and the thing wouldn’t work. I should have called first be-fore I left – to see if the place was even open – but that would have meant walking down the hall and hoping the floor phone was even available.

Talking on the phone while everyone else was watching the communal TV wouldn’t have been very good. Even though the call would be brief, the TV’s sound was at a deafening level, largely because the knob had fallen off and no one had a pair of pliers to fix it.

No, I’d just set out on a cold winter night and take my chances.Pulling on my overshoes, wrapping a handmade scarf around

my neck, I bundled into a parka, clutching the paper tucked in-side a manila envelope.

I spotted dads moving snow with heavy metal shovels, kids building snowmen in their yards, screaming and laughing the whole time. It was so beautiful, I should have brought my Insta-matic and Flashcube.

The neighborhood gas station was about to close. The owner was carefully cleaning the windshield of a living-room-sized car. He had just finished checking the oil and the air in the car’s tires and was ready to go home. He noticed the car’s taillight and sug-gested the driver pull into the garage so he could check it – just in case. I listened carefully as I walked by. Apparently, the grocery

boy had put the bags a bit too close to one of the wires and they were causing the lights to flicker. “No problem,” the gas station owner said. “I’ll fix it.”

A nearby coffee shop was closing, too. The sole remaining waitress was wiping down all the booths while sharing a joke with the cook. Their laughter seemed to fill the building with light. Realizing I was at least 12 blocks away from the library, I decided I’d slip in and see if I could get a cup of hot chocolate to keep me warm.

“We’re closing,” the waitress said as I cracked the door, “but come on in. If we get home a little later, it won’t matter.” I asked for hot chocolate and the cook said he thought that sounded good, too. “We could all use a cup on a night like this.” While he warmed the milk and shaved the chocolate, the waitress and I talked – about everything and nothing. The hot chocolate was incredible. These two new friends were, too. I didn’t have to ask if we had mutual friends in common. I knew in a minute they were people I could trust. As I reached into my pocket to pay, I realized I only had the quarters I needed for the copy machine. “Oh, dear. Can I pay you tomorrow?” I asked.

“Whenever you have the money,” the waitress said. “You look like an honest man.” I pulled a No. 2 pencil from my pocket and carefully wrote a note to myself, remembering to factor in a tip.

“Do you want a ride?” the cook asked. “I’ll take you to the library if you want.” Since time had somehow slipped away, I ea-gerly said yes.

On the way, I learned about his wife and children, his life and his dreams. We got to the building and – as my luck would have it – it was closed.

“No problem,” the cook said. “I’ll drive you home.” As the wind whipped the snow like the top of a Dairy Queen ice cream cone, I realized copies could wait. I wouldn’t be able to mail the paper the next day. But that was OK.

The night was rich and full, anyway.Imagine what I would have missed had I been able to send

that paper with something as quick as a keystroke.

PARTING SHOT By Bruce Miller

TIME CONSUMING M

ETR

OC

REA

TIV

E

No matter what ‘problem’ area you are ready to rid yourself of, LazaDerm has a solution that works. From ProLipo – a minimally invasive laser procedure that produces firm results, to Cool Sculpting – a non-invasive fat removal procedure that uses controlled cooling and gradual, safe elimination of fat cells, we will help you consider the best procedure for your body. If it’s simply time to lose the extra weight, we can help with that, too!

It’s a new year, why not start it off by peeling away the things you don’t need?

In Sioux City: 1119 4th Street, Suite 102, Sioux City, IA 51101 » 712-226-1000 » 800-597-2095 » lazaderm.com

Call Rejuvenation by LazaDerm @ 712-226-1000TrueBody Strategic Weight Management @ 712-224-2106

LD_scj_7.5x10_pear.indd 1 12/17/12 12:52 PM

siouxland life magazine - january 2013

Documents