Can you hear the full picture?

THE COURIER
RE V IE W T IME S
SATUR DAY, M AY 16, 2015
WEEKEND
BETTER LIVING
Don’t forget food safety when
eating outdoors | E3
FOOD
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HPD offering archery, horseback riding, day camps,
canoeing and opportunities for Scouts this summer
LET’S GO TO CAMP!
Wondering how you are going to fill
all that time on your hands this summer?
The Hancock Park District is offering a
summer full of learning with a variety of
activities.
Here are a few of the camps and classes
offered. For a full list, go to the park district’s website at www.hancockparks.com.
• Eye on the Target with Archery:
Session I — June 3, 4, 10 and 11; Session
II — July 28, 29 and Aug. 4, 5.
Have you ever wanted to try your hand
at archery? Come out for an hour-long,
four-day archery series, led by a certified
archery instructor. All necessary equipment and targets will be provided. You will
have the opportunity to learn the basics
of archery along with safety measures
while shooting arrows at several targets,
using a compound bow. Classes will be
held at the Oakwoods Nature Preserve,
Dold Lake. Classes are separated by age
at the following times: 9:30 a.m. to 10:30
a.m., ages 9-11; 11 a.m. to noon, ages
12-14; 1 p.m. to 2 p.m., ages 15-17; and
2:30 p.m. to 3:30 p.m., ages 18 and up.
Register with $20 per person for session
I by noon on Tuesday, June 2, and session
II by noon on Monday, July 27; a medical
form is required and available online or at
the park office. For questions, contact Lisa
Bogard at [email protected].
• Horseback Riding Program
June 29-July 3
The Hancock Park District is partnering with the University of Findlay’s
James L. Child Jr. Equestrian Complex
and associates for a hands-on horseback
riding program for beginners. This program will be held indoors and will contain instructional content during a 15-hour
equestrian program over the course of five
days. It will be presented in a progressive
learning environment and will cover basic
horse care and safety, basic tacking up and
riding skills, bathing the horse, cleaning
the saddle, and an advanced riding demonstration at which time other styles of
riding will be covered. The recommended
dress is long pants and boots with a heel
(sturdy shoes can be worn in place of
boots).
Classes are separated by age at the following times: 10 a.m. to 1 p.m. Session I
required to be ages 13-17; 2 p.m. to 5 p.m.
Session II required to be ages 8-12; and
6 p.m. to 9 p.m. Session III required to
be 18 years and up. Register with $100
per person by 4:30 p.m. Friday, June 26
with a signed assumption of risk/liability
release/waiver of all claims form and/or
parental consent forms if applicable from
the University of Findlay and the Hancock
Park District. Both forms are available
on the park district’s website and can
be picked up at both locations. For more
information, email the park district at [email protected].
• Budding Historian Camp: McKinnis
House in the Litzenberg Woods
June 9-12
Children will get a taste of what life
was like back in time from 1840-1880,
as they look at how the McKinnis family
and Ingalls family lived. Bring a sack lunch
and a drink each day; historical snacks
will be provided. This camp will be held
from 9 a.m. to 3 p.m. each day starting at
Litzenberg Memorial Woods, McKinnis
House. Participants are required to be
ages 6-8. Register with $50 per child by
4:30 p.m. Wednesday, June 3. A medical
form is required and available online or
at the park office. For questions, contact
Michelle Rumschlag at mrumschlag@
hancockparks.com.
• Senior Naturalist Camp: Life in the
Outdoors
July 13-17
This camp is ideal for teens, who can
experience a variety of out-of-doors adventures. Camp will include archery lessons,
hikes on trails, fishing, canoeing and
SCOUT’S HONOR
T he H PD P rog ra m
Department will help you
and your Scouts complete
their badges, achievements
and electives. Below is a list
of what can be offered to your
group (by Scouting levels).
Programs will vary from 1
to 1½ hours. Contact Naturalist Michelle Rumschlag
at [email protected] or 419-425-7275
to schedule a program.
Cub Scouts & Boy Scouts
• Tigers — Achievement:
Let’s go outdoors. Electives:
Plant a seed, Learn about animals, Feed the birds, Clean up
treasure hunt, Conservation,
Fun outdoors, and Reduce,
reuse, recycle.
• Wolves — Electives:
Birds, Fishing.
• Bears — Achievement:
Sharing your world with wildlife. Electives: Space, Nature,
Crafts, and Water and soil
conservation.
• Webelos — Badges: Naturalist, Forester, Geologist.
Belt loops & pins: Astronomy, Fishing, Hiking, Science, Snow ski and board
sports, and Wildlife conservation
Boy Scouts
HPD program staff are
merit badge counselors in:
The Findlay High School Symphony Orchestra and the Findlay
High School Chamber Orchestra
will present a finale spring concert on Monday, May 18, at 7:30
p.m. in the R.L. Heminger Auditorium at Findlay High School.
The concert is free and open
to the public.
The Chamber Orchestra will
begin the concert by performing
three selections: “Two Spirituals,” “Finale from Serenade No.
9” and “Tango Espressivo.” The
overnight camping. Please bring a sack
lunch and a drink each day. An overnight
camp will take place on Thursday, July
16, ending at noon on Friday, July 17. This
camp will be held from 9 a.m. to 3 p.m.
at Oakwoods Nature Preserve, Discovery
Center. Participants are required to be
ages 13-15. Register with $80 per person
by 4:30 p.m. Wednesday, July 8. A medical form is required and available online
or at the park office. For questions, contact
Chris Allen at [email protected].
• Nature Explorer Camp: Nature
Detectives
July 28-30
Bring your little explorer to learn about
the great outdoors with the park’s program
specialists. Campers will become a certified nature detective by completing this
training camp that will help them learn
how to use their senses to safely explore
the world. Camp will include daily crafts,
interactive activities and nature games.
Please bring your campers with a water
bottle and tennis shoes. This camp will be
held from 9 a.m. to noon at the Oakwoods
Nature Preserve, Discovery Center. Participants are required to be ages 4-5 with
an adult companion. Register with $30
per child by 4:30 p.m. Thursday, July 23.
A medical form is required and available
online or at the park office. For questions,
contact Jessie Elsass at [email protected].
ROW, ROW, ROW YOUR BOAT
Astronomy, Bird study, Environmental study, Fish and
wildlife management, Insect
study, Mammal study, Nature
and reptile and amphibian
study.
Girl Scouts
• Daisy — Petals: Rosie
and Clover.
• Brownies — Badges:
Bugs, Senses and Hiker.
• Juniors — Badges:
Flowers, Gardener, Camper,
Animal Habitats and Playing
the Past.
• Cadettes — Badges:
Trees, Trailblazing and Night
Owl.
• Seniors — Badges: Sky.
FHS Concert Band, Wind Ensemble set
to perform at Riverside Park May 19
Findlay High
School Orchestra,
Chamber
Orchestra to
present finale
concert May 18
Photo provided
ARCHERY
WILL be
among the
activities
offered
by the
Hancock
Park
District
this
summer.
Chamber Orchestra, founded in
1987, is composed of a select
group of 20 string players who
also perform in the Findlay High
School Symphony Orchestra. The
Chamber Orchestra rehearses on
Friday afternoons throughout
the year and performs challenging music written specifically for
chamber groups.
Denise Mojica will perform a
piano solo, “Fantasie Impromptu”
by Frederic Chopin. Mojica has
played cello, piano and flute in
the Findlay City Schools orchestra program for two years. She
has also participated in band,
VIP, pep band, Pantasia, choir,
chamber orchestra, and the FHS
musical pit orchestra. In addition,
she’s participated in Fort Findlay Playhouse productions and
served as a church pianist for five
years. She plans to attend Bowling Green State University and
major in music education.
Do you canoe? The Hancock Park District is offering a
basic canoeing course for beginners that will be held on the
Blanchard River. This course is
designed to heighten awareness,
build confidence and inspire further participation in river recreation.
Instructional content will
emphasize safety, basic paddling skills and maneuverability. The unique characteristics
of the Blanchard River, including access, hazards and portages will also be covered. Upon
completion of this course, participants will be well suited to
canoe the Blanchard River.
The Findlay City Schools’
Music Department will present the
annual “Extravabandza” Concert at
the Allen P. Dudley Memorial Band
Shell at Findlay’s Riverside Park on
Tuesday, May 19 beginning at 7:30
p.m.
Performing in the concert are
the Findlay High School Concert
Band and Wind Ensemble.
The FHS Concert Band will
be performing “Mechanism” and
The Findlay High School
Symphony Orchestra, comprised of 72 students, will perform six selections at the concert,
including “Marche Slav” by P.
Tchaikowsky and “The Great
Locomotive Chase” by Robert W.
Smith. The train piece is based
on a famous incident that took
place during the Civil War. In
April 1862, a group of Northern
soldiers called Andrews Raiders
stole a train in Georgia and took
it north toward Tennessee, damaging rail lines along the way.
The raiders included four men
from Hancock County who were
later awarded the Congressional
Medal of Honor. Two of the selections the orchestra will perform
at the concert were also performed at the Ohio Music Education Association State Orchestra
Contest where they received an
“Excellent” rating from a panel
of judges. The two selections are:
• Session I: Saturday, June
13 from 8 a.m. to 1 p.m., rain
or shine. If the course is canceled due to extreme inclement
weather, it will be rescheduled
for Sunday, June 14 from 8 a.m.
to 1 p.m. Registration is $20 and
is due by Friday, June 12 at 4:30
p.m.
• Session II: Saturday, June
27 from 8 a.m. to 1 p.m., rain
or shine. If the course is canceled due to extreme inclement
weather, it will be rescheduled
for Sunday, June 28 from 8 a.m.
to 1 p.m. Registration is $20 and
is due by by Friday, June 26 at
4:30 p.m.
Both sessions will begin at
“To the Moon.” Wind Ensemble
selections will include “The Liberty Bell,” “Music for a Darkened
Theater,” “When You Believe” from
“The Prince of Egypt” and “Willy
Wonka and the Chocolate Factory.”
The two ensembles will then
combine to perform selections
from “The Lion King,” “The Best
of Journey” and will close the concert with “The Stars and Stripes
Forever.”
the Zonta Landing Boathouse
at Riverside Park at 8 a.m. The
maximum enrollment for each
session is 12 people (maximum
of two participants per canoe).
These courses are open to
adults, and youth ages 15 to
17 with a signed assumption of
risk/liability release/waiver o f
all claims form and a parental
consent form if applicable. Youth
under the age of 15 are welcome
to participate if accompanied by
an adult age 18 or older.
Participants must have the
ability to swim. Wear tennis
shoes that can get wet and
dress and plan accordingly for
the weather.
The combined bands will also
offer the premier performance
of “Summon the Trojans,” a new
composition by University of Findlay Director of Bands Jack Taylor.
This piece was commissioned in
honor of the Findlay High School
Band and for Tim Mattis, who will
be retiring at the end of May after
21 years of service to Findlay City
Schools.
The FHS Bands are directed by
Mattis and Dan Wilson.
The concert is free and open
to the public, although a free will
donation will be collected to benefit
the music department.
In the case of inclement weather,
the concert will be held at the R.L.
Heminger Auditorium at Findlay
High School.
For additional information, contact Mattis at [email protected].
Photo courtesy of Keepsake Portraits
THE FINDLAY HIGH School Symphony Orchestra and the Findlay High School Chamber Orchestra
will present their finale spring concert on May 18 at the school’s R.L. Heminger Auditorium.
“Brandenburg Sinfonia” by J.S.
Bach, and “Galileo’s Vision” by
Ralph Ford.
The Findlay High School Sym-
phony Orchestra is directed by
Ken Pressel, with assistant director Anita Schaible. This is Pressel’s 22nd year teaching orchestra
at the high school. He received
his bachelor’s degree and master’s degree in violin performance
from Ohio University.
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A RTS & ENTERTA INMENT
THE COURIER & REVIEW TIMES
SATURDAY, MAY 16, 2015
passion that goes straight to the
heart. Music by Andrew Lloyd
Webber and lyrics by Tim Rice.
Admission: $15 adults and $10
students. Time: 7:30 p.m. Friday
and Saturday and 2 p.m. Sunday.
Location: The Ritz Theatre, 30 S.
Washington St., Tiffin.
Exhibits
Your guide to fun in our area
There's always something to do!
Events
‘WHERE DID I COME FROM?’
May 30-Nov. 7
The Hayes Presidential Center
can help answer the ages-old
question of “Where Did I Come
From?” Its Learning About Your
Past series of genealogy classes
provides a guide to finding the
answer. Classes are offered 11
times during the year and cover
topics ranging from how to get
started with genealogy research
to publishing your own family
histor y. P re -reg istration is
requested. The series is sponsored by RootsMagic. The full
schedule of 2015 Learning About
Your Past classes includes: May
30 — Make a Family Tree with
Ancestry.com; June 6 — Old
Family Photos: Care, Digitizing
& Organization; Sept. 26 —
Beginner Genealogy; Oct. 17 —
Free Genealogical Websites; Nov.
7 — Ancestry.com & Paid Genealogical Websites. Admission: $10
adults and $5 students through
high school. Time: 9:30 a.m. to
11:30 a.m. Location: The Hayes
Presidential Center, located at
the corner of Hayes and Buckland
avenues, Fremont. Information:
419-332-2081 or www.rbhayes.
org.
ANTIQUE CAR GATHERING
May 16
Antique car collectors from
throughout the Midwest will be
meeting in Archbold today for the
annual Antique Car Gathering at
Sauder Village. More than 100
antique automobiles are already
registered for this popular spring
event offering a unique view of
the automobiles of days gone by.
Add to that the chance to ride in
and even drive an antique car, and
you have the makings of a funfilled day at Sauder Village. From
a 1922 Ford Model T truck and a
1925 Buick to a 1912 Overland
and a 1930 Model A Coupe, there
will be a wide variety of unique
automobiles on display again this
year. Throughout the day guests
will be able to look at the cars
and visit with car owners. Many
exhibitors plan to give demonstrations and will be available
to answer questions about these
unique vehicles. Guests will have
an opportunity to take a ride in
an antique car and there will be
a special drawing for one adult
to win a chance to actually drive
a car. Activities will take place
throughout the day, weather
permitting, and some are available on a first come, first served
basis. Admission: $16 adults, $10
students ages 6-16 and free for
children ages 5 and under. Time:
10 a.m.-5 p.m. Location: Sauder
Village, 22611 Ohio 2, Archbold.
Information: 800-590-9755 or
www.saudervillage.org.
JONES MANSION
RESTORATION REVEAL
May 16
Come see what’s been restored,
removed and uncovered at the
Jones Mansion Spring Home
Tour. From the third floor original wall covering to Civil War
discharge papers found in a loose
floorboard on the third floor, the
house continues to reveal its history. Ticket price includes a full
house tour and refreshments and
can be purchased at the door.
Admission: $10. Time: 10 a.m.-2
p.m. Location: Jones Mansion.
313 E. Sandusky St. Findlay.
LOST ARTS FESTIVAL
May 16-17
Seven Eagles Historical Education Center, Grand Rapids, is
kicking off its fourth decade of
education about how life was lived
in earlier days with its annual
Lost Arts Festival May 16-17.
The living history event, which
started in 1984, is featuring “lost
arts” artisans and craftspeople
demonstrating their skills and
providing period music, as well
as shooting demonstrations, tours
of historical buildings, archery
and tomahawk throwing and a
portrayal of camp life in 1872 by
the Colonel Crawford Company
and many other historical reenactors. Admission: $10 per carload
or $5 adults, $2.50 for seniors and
teens ages 13-17 and free for ages
12 and under. Time: 10 a.m.-5
p.m. Saturday and 10 a.m.-4 p.m.
Sunday. Location: Seven Eagles,
16486 Wapakoneta Road, Grand
Rapids.
MEMORIAL DAY AT SAUDER
VILLAGE
May 23-25
Memorial Day weekend historically marks the start of the
summer vacation season. Sauder
Village is ready to welcome guests
of all ages to the historic village,
restaurant, campground and inn
for a memorable holiday weekend.
Throughout the Historic Village,
guests can experience life in Ohio
through activities and stories
shared in the community shops,
Native American area, Pioneer
Settlement, historic homes, farms
and gardens. Guests can visit
places like the 1910 Homestead,
District 16 School, Grist Mill,
Herb Shop, Depot, Church and
General Store as well as taking a
ride on the Erie Express Train or
the horse and buggy. Throughout
the holiday weekend there will be
a variety of cooking demonstrations taking place in the historic
homes and guests will also want
to stop by the barnyard areas to
visit with many new baby animals. Admission: $16 adults, $10
students ages 6-16 and free for
children ages 5 and under. All
active duty military and veterans will receive free admission all
three days. On Sunday, kids ages
16 and under are free. Time: 10
a.m.-5 p.m. Saturday and Monday
and noon-4 p.m. Sunday. Location: Sauder Village, 22611 Ohio
2, Archbold.Information: www.
saudervillage.org, 419-446-2541
or 1-800-590-9755.
DIVINE & WINE
May 29
Join us at the historic Jones
Mansion for a relaxing yoga
class led by Melinda Williams, of
Open Circle Yoga, followed by a
wine tasting and elegant cheese
pairing. A cash bar will also be
available. Tickets are limited to
the first 20 and can be purchased
through the box office at www.
artspartnership.com or directly
at 419-422-3412. Admission: $30.
Time: 6 p.m.-8 p.m. Location:
Jones Mansion, 313 E. Sandusky
St., Findlay. Information: www.
artspartnership.com or 419-4223412.
Music
PARLOR CONCERT
May 17
Spend a Sunday afternoon
experiencing the charm and grace
of a 19th-century parlor concert
during Music in the Parlor at
the Hayes Presidential Center.
The concert will be held inside
the restored home of 19th U.S.
President Rutherford B. Hayes.
Featured performers are violinist Virgil Lupu and pianist Xavier
Suarez. Seating is limited to 40.
Those interested in attending
are encouraged to make reservations now to 419-332-2081,
ext. 238. Lupu is an instructor
at Terra State College and at the
Forté School of Music in Toledo.
Born in Romania, he has been
playing violin since age 7. In
2011, he played with the Toledo
Symphony during its debut at
Carnegie Hall in New York City.
Lupu is concertmaster of the
Hollywood Film Orchestra, New
Sigmund Romberg Orchestra,
and Terra Chamber Arts Orchestra. Suarez is musical director at
First Presbyterian Church in Perrysburg, pianist for the Bowling
Green Middle/High School, and
a faculty member of the Friends
of Music Camp, Barnesville. He
won first prize at the 2010 First
Photo provided
CHILDREN VISIT THE GRIST Mill at Sauder Village and
learn about the past. Sauder Village will be open Memorial Day
weekend. For more information, go to www.saudervillage.org.
Eastern Michigan Chamber
Music Competition as a member
of Six Trio. Suarez has a private
studio in the Bowling Green area,
where he teaches piano and voice.
Admission: $12. Time: 4 p.m.-5
p.m. Location: Hayes Presidential Center, the corner of Hayes
and Buckland avenues, Fremont.
Information: www.rbhayes.org.
over 30 years, and the musical
has never been performed by the
Rep. Admission: $25 adults, $23
senior citizens and $10 students.
Time: 8 p.m. Thursday through
Saturday and 2:30 p.m. Sunday.
Location: Toledo Repertiore Theatre, 16 10th St., Toledo. Information: 419-243-9277 or www.
toledorep.org.
Theater
JESUS CHRIST SUPERSTAR
July 10-11 and 18-19
It seems especially fitting that
the first rock opera, created as a
concept album at the end of the
turbulent ‘60s, should have at its
center a social and political rebel.
Jesus’ meteor-like rise in renown
provides, as the title suggests, a
parallel to contemporary celebrity worship. As his radical teachings are ever more embraced,
Judas increasingly questions the
enlightened motives of this new
prophet, resulting in betrayal.
Christ’s final days are dramatized with emotional intensity,
thought-provoking edge and
explosive theatricality. Propelled
by a stirring score, by turns driving and majestic, satirical and
tender, Jesus Christ Superstar
illuminates the transcendent
power of the human spirit with a
‘BELLES’
May 16 and 17
The Ritz Players present
“Belles” by Mark Dunn. Told
in two acts and 45 phone calls,
“Belles” visits six southern sisters, who, over the course of an
autumn weekend, seek to bridge
the physical and emotional distance between them via the telephone, and in the process come
to terms with their shattered
family history. The gold standard among Dunn’s many plays
about southern women offers very
strong roles for an ensemble of
six actresses. “Belles” continues
to pack an emotional punch after
all these years. Admission: $11
adults and $7 students. Time:
7:30 p.m. Saturday and 2 p.m.
Sunday. Location: The Ritz Theatre, 30 S. Washington St., Tiffin.
Information: 419-448-8544 or
www.ritztheatre.org.
SOUTH PACIFIC
June 5-7, 12-14, and 18-21
The final production of the
Rep’s 2014-15 main stage season
is Rodgers and Hammerstein’s
musical, “South Pacific.” Based
on James Michener’s “Tales of
the South Pacific,” the story tells
of the romance between Nellie
Forbush (played by Lindsey
Denham), a nurse from Little
Rock, Arkansas, and Emile
Debeque (played by Michael
Searle), a sophisticated French
plantation owner, all set against
the backdrop of World War II.
The musical will be overseen
by musical director James M.
Norman. Norman has directed
several of the Rep’s musicals,
“The Full Monty,” “All Shook Up,”
“Victor/Victoria,” and “The Best
Little Whorehouse in Texas.” The
music director is Josh Glover. The
choreographer is Brian Rodabaugh. In 2008, “South Pacific”
was remounted at the Lincoln
Center Theatre; it received seven
Tony awards, including one for
best revival. There has not been
a major production of “South
Pacific” in northwestern Ohio in
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‘THE AMERICAN CIVIL WAR:
THROUGH ARTISTS’ EYES’
Through July 5
On the 150th anniversary of
the end of the U.S. Civil War,
which reunited the states and
freed all of the nation’s citizens,
this small exhibition contains
50 objects from the museum’s
collection and on loan from the
William L. Clements Library at
the University of Michigan, the
Rutherford B. Hayes Presidential
Center in Fremont, and the Oregon-Jerusalem Historical Society,
among others, including private
collectors. Among the works is
the massive painting “Battery H
1st Ohio Volunteers Light Artillery in Action at Cold Harbor”
(1893) by Gilbert Gaul, which
depicts a battalion with many
northwestern Ohio soldiers in a
brutal clash with soldiers from the
South. Others include a portrait
of Rutherford B. Hayes during his
time as colonel and a sword he
carried in battle; a bronze cast
of Abraham Lincoln’s hand; and
Gardner’s Photographic Sketch
Book of the War, one of the most
important American books of
photojournalism ever published.
Admission: Free. Hours: 10 a.m.
to 4 p.m. Tuesday and Wednesday, 10 a.m. to 9 p.m. Thursday
and Friday, 10 a.m. to 5 p.m. Saturday and noon to 5 p.m. Sunday.
Location: Toledo Museum of Art,
Galleries 28 and 29, 2445 Monroe
St., Toledo. Information: www.
toledomuseum.org.
MAZZA MUSEUM PROVIDES
PET PARADE FOR TOLEDO
MUSEUM OF ART
Through July 5
“Best in Show: Animal Illustrations from the Mazza Collection”
will include 54 illustrations from
books dating from the 1930s to
the present. Clifford the Big Red
Dog, a drawing of Walt Disney’s
Pluto and more favorites will
delight crowds of all ages. The
exhibit will be located in Gallery
18, which will offer a comfortable
area for patrons to read the books
that correspond with original
works of art displayed. Copies
of some of the books will also
be sold at the Toledo Museum of
Art store. Also, a hands-on section will be offered for children to
make their own drawings, create
a storyboard and play an “I spy”
game that challenges visitors to
search for other animals in other
galleries within the museum.
Admission: Free. Parking is free
for museum members and $5 for
nonmembers. Hours: 10 a.m. to
4 p.m. Tuesday and Wednesday,
10 a.m. to 9 p.m. Thursday and
Friday, 10 a.m. to 5 p.m. Saturday,
and noon to 5 p.m. Sunday. Location: Gallery 18, Toledo Museum
of Art, 2445 Monroe St., Toledo.
Information: www.toledomuseum.org.
‘PAGE TURNERS: THE ART
OF AWARD-WINNING
PICTURE BOOKS FROM THE
MAZZA MUSEUM’
Through Sept. 6
This summer the University
of Findlay’s Mazza Museum
sends an exhibit to the Columbus
Museum of Art, exposing audiences outside Findlay to their
collection of over 9,000 original
illustrations. The exhibit, “Page
Turners: The Art of AwardWinning Picture books from the
Mazza Museum,” featuring 32
works from Mazza’s collection,
will showcase the art of awardwinning picture books. “Page
Turners” brings together original art from the Mazza Museum,
dating from the 1950s to the present. Depicting historical events
and figures, the art includes folktales from India, Japan, Kenya,
and the United States that often
have important messages about
human nature, and songs, poems
and stories that inspire and entertain. Admission: $12 adults, $8
seniors ages 60 and over and
students ages 18 and over with
ID, $5 students ages 6-17. Free
on Sundays for members and children ages 5 and under. Hours: 10
a.m.-5:30 p.m. Tuesday through
Sunday and 10 a.m.-8:30 p.m.
Thursday. Location: Columbus
Museum of Art, 480 E. Broad St.,
Columbus. Information: www.
columbusmuseum.org.
‘DRESSED FOR LIFE: FIRST
LADIES & RED DRESS
COLLECTION’
Through Jan. 4
High fashion isn’t likely to
come to mind when thinking of
initiatives championed by the
White House. Yet, fashion was
the vehicle chosen by former
First Lady Laura Bush to focus
the nation’s attention on women’s
heart health. Heart disease is
the number-one killer of women.
Bush is the founding ambassador
of The Heart Truth’s The Red
See GET OUT!, Page E3
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THE COURIER & REVIEW TIMES
SATURDAY, MAY 16, 2015
A RTS & ENTERTA INMENT
E3
Tips for how to catch ’em and how to cook ’em
P
anfish are edible freshwater and saltwater fish
that are small enough to
cook in a small pan. In
the Midwest, this includes bluegills and all their sunfish cousins,
crappie, white bass and yellow
perch.
Here are some tips to help you
convert fun-time to fry-time.
Use properly sized baits. While
these fish may have big appetites,
their mouths don’t always match
their aggressiveness. Use small
jigs, baits and hooks to provide a
better opportunity for a successful
catch. For example, 1/32 and 1/64
ounce jigs are not too small.
When choosing your line-rodreel combination, think small.
Light two- and four-pound-test
lines offer low visibility to the
fish and light tackle allows a more
delicate presentation of the bait,
besides adding fun for the angler.
The sun warms smaller ponds
earlier in the year while larger
ponds and lakes take more time
for the temperatures to climb. Fish
small or shallow water in early
spring then move to larger areas
later in the season.
If you don’t leave a hook or two
snagged in weed-beds, submerged
logs or stumps, you aren’t fishing
the best spots. Panfish seek cover
around these areas for protection
and food. To be a good fisherman,
you have to fish where there are
fish.
The wind can help energize a
quiet fishery, especially if it’s preceded by calm, warm weather.
Also, the wind blowing consistently against one shore will push
plankton and feed toward that
shore, in addition to raising the
oxygen level in that area.
Get Out!
Continued from page E2
Dress, a national awareness
campaign that warns women
about heart disease and the need to
take action against its risk factors.
Using a red dress as its symbol, the
campaign engages celebrities and
top fashion designers in an annual
fashion show during Fashion Week
in New York City. Now, the Hayes
Presidential Center joins the cause.
Its newest exhibit, “Dressed for
Life: First Ladies & Red Dress Collection” brings together nine red
dresses worn by first ladies with a
selection of designer dresses worn
in past Red Dress shows in New
York. Admission: $7.50 adults,
$6.50 seniors, AAA and adult
groups of 15 or more, $3 children
ages 6 to 12 and free for children 5
and under. Time: 9 a.m. to 5 p.m.
Tuesday through Saturday and noon
to 5 p.m. Sunday. Location: The
Hayes Presidential Center, located
at the corner of Hayes and Buckland
avenues, Fremont. Information:
419-332-2081 or www.rbhayes.org.
Ticket Watch
Tickets are now on sale for the
Along the Way:
Now that we’ve filled the creel,
we need a plan for the dinner
plate. In 1901, Washington’s chief
kitchen steward, Hugo Ziemann,
wrote “The White House Cookbook.” He included his own preparation instructions:
“Most of the smaller fish are
usually fried. Clean well, cut off
the head and, if quite large, cut out
the backbone, and slice the body
crosswise into five or six pieces;
season with salt and pepper.
“Dip in Indian meal or wheat
flour, or in beaten egg, and roll
in bread or fine cracker crumbs
— trout and perch should not
be dipped in meal — put into a
thick bottomed iron frying pan,
the flesh side down, with hot lard
or drippings.
“When they are fried quite
brown and ready to turn, put a
dinner plate over them, drain off
the fat; then invert the pan, and
they will be left unbroken on the
plate.
“Put the lard back into the pan,
and when hot slip back the fish.
When the other side is brown,
drain, turn on a plate as before,
and slip them on a warm platter, to
be sent to the table. Garnish with
slices of lemon.”
Cyndi Fliss from Bevent, Wisconsin, put together her own special recipe for the panfish that her
family catches. Rather than the
deep fryer, she chooses chowder.
The ingredients are simple:
Six bacon strips, cut into 1-inch
pieces; 2/3 cup chopped onion; 1/2
cup chopped celery; three medium
potatoes, peeled and cubed; two
cups water; 1/2 cup chopped carrots; two tablespoons minced
fresh parsley; one tablespoon
lemon juice.
Plus, 1/2 teaspoon dill weed; 1/4
teaspoon garlic salt; 1/8 teaspoon
pepper; one pound panfish fillets
(perch, sunfish or crappie), cut
into 1-inch chunks and one cup
half-and-half cream.
In a 3-quart saucepan, cook
the bacon over medium heat until
crisp. Remove bacon to paper
towels; drain, reserving 2 tablespoons drippings. Sauté onion and
celery in reserved drippings until
tender.
Add potatoes, water, carrots,
parsley, lemon juice and seasonings. Bring to a boil. Reduce heat;
simmer, uncovered, until vegetables are tender, about 30 minutes.
Add fish and bacon; simmer for 5
minutes or just until fish flakes
with a fork. Add cream and heat
through. Yield: 4-6 servings.
Step Outside:
• Today-tomorrow: Maumee
Valley Gun Collectors Show,
Lucas County Recreation Center,
Maumee.
• Tomorrow: Trap shoot. Practice traps open at 11 a.m. UCOA,
6943 Marion Township 243, Findlay.
• Monday: Ball Metal Spring
50-Bird Trap Program, 9 a.m.,
Mount Blanchard Gun Club, 21655
Delaware Township 186. Contact:
419-722-7846.
• Thursday and Friday: Trap
and skeet, 5 p.m., UCOA, 6943
following events:
“Weird Al” Yankovic — May
30, 8 p.m., Jacobs Pavilion at Nautica, Cleveland. $27.50-$49.50;
216-622-6557, www.nauticaflats.
com.
Joe Nichols — May 30, 8 p.m.,
Hard Rock Rocksino Northfield
Park, Northfield. $27.50-$39.50;
330-908-7625, www.ticketmaster.
com.
My Morning Jacket with
Floating Action — June 3, 8 p.m.,
State Theatre at Playhouse Square,
Cleveland. $39.50-$45; 216-7718403, www.playhousesquare.org.
Dierks Bentley with Kip
Moore, Maddie & Tae & Canaan
Smith — June 6, 7 p.m., Blossom
Music Center, Cuyahoga Falls.
$32-$56.75; 330-920-8040, www.
theblossommusiccenter.com.
Barenaked Ladies with Violent Femmes & Colin Hay — June
7, 6:45 p.m., Toledo Zoo Amphitheater, Toledo. $43-$68.50; 419-3855721, www.ticketmaster.com.
Fall Out Boy & Wiz Khalifa
with Hoodie Allen & DJ Drama
— June 16, 7 p.m., Blossom Music
Center, Cuyahoga Falls. $28$69.75; 330-920-8040, www.theblossommusiccenter.com.
New Kids On The Block with
TLC and Nelly — June 17, 7 p.m.,
Quicken Loans Arena, Cleveland.
$29.50- $92.50; 888-894-9424,
www.theqarena.com.
Lady Antebel lum w ith
Hunter Hayes & Sam Hunt —
June 20, 7 p.m., Blossom Music
Center, Cuyahoga Falls. $31.50$61.25; 330-920-8040, www.theblossommusiccenter.com.
Buckeye Country Superfest
— June 20 and 21, 5 p.m., Ohio Stadium, Columbus. $58.55-$272.95;
800-745-3000, www.ticketmaster.
com.
Kevin Hart — June 21, 7 p.m.
and 10:30 p.m., Quicken Loans
Arena, Cleveland. $39.50-$135.50;
888-894-9424, www.theqarena.
com.
Imagine Dragons with Metric
— June 22, 7:30 p.m., Quicken
Loans Arena, Cleveland. $29.50$59.50; 888-894-9424, www.
theqarena.com.
W h itesna ke w it h T he
Answer — July 5, 7:30 p.m., Hard
Rock Rocksino Northfield Park,
Northfield. $42.50-$79.50; 330908-7625, www.ticketmaster.com.
Dave Matthews Band — July
8, 7 p.m., Blossom Music Center,
Cuyahoga Falls. $40.50-$85; 330920-8040, www.theblossommusiccenter.com.
Julianne & Derek Hough —
July 14, 8 p.m., Jacobs Pavilion at
Nautica, Cleveland. $32.50-$85;
Don’t forget food safety when
eating outdoors this summer
Summer eating to me is like
taking a bite out of the Earth.
The smell of grilled burgers and
barbecue hang in the air. Farmers’
markets are in full swing and the
produce is finally in season.
Bell peppers, blueberries, corn,
cucumber, strawberries, tomatoes,
zucchini. Yum!
What better way to enjoy these
foods than under a warm sun? As
enjoyable as outdoor eating can
be, food safety is one piece of the
picnic we can’t forget to pack.
U.S. Food and Drug Administration and U.S. Department
of Agriculture web sites offer
summer food safety tips.
Four key words to keep in mind
are clean, separate, cook and chill.
Clean your hands and eating
utensils or surfaces with warm,
soapy water. If running water isn’t
an option, use hand-sanitizer or
wipes.
Be sure to rinse raw fruits
and vegetables. If necessary, use
a veggie scrub brush for firmskinned produce.
To help prevent cross-contamination, separate ready-to-eat foods
like deli sandwiches or potato
salad from items that requiring
cooking, like raw meat.
You can also store perishable
foods and beverages in two separate coolers. This will help keep
refrigerated dishes at lower temperatures when diners reach for a
drink before mealtime.
Remember to keep cold foods
cold and hot foods hot when serving. Cold foods should be kept
Marion Township 243, Findlay.
• June 6: Fishing Instructor
Workshop, 9 a.m., Wildlife District Office, 952 Lima Ave., Findlay. To register, call 419-429-8347
216-622-6557, www.nauticaflats.
com.
Train with The Fray and
Matt Nathanson — July 15,
7 p.m., Blossom Music Center,
Cuyahoga Falls. $29.50-$79.50;
330-920-8040, www.theblossommusiccenter.com.
Brad Paisley with Justin
Moore & Mickey Guyton —
July 17, 7:30 p.m., Blossom Music
Center, Cuyahoga Falls. $31$60.75; 330-920-8040, www.theblossommusiccenter.com.
Steely Dan with Elvis
Costello & The Imposters — July
28, 7 p.m., Blossom Music Center,
Cuyahoga Falls. $35.50-$183; 330-
Abrams is a retired wildlife officer supervisor for the state Divi-
sion of Wildlife in Findlay. He
can be reached at P.O. Box 413,
Mount Blanchard, OH 458670413 or via email at [email protected].
920-8040, www.theblossommusiccenter.com.
Sam Smith — July 29, 8 p.m.,
Schottenstein Center, Columbus.
$42.85- $90.35; 800-745-3000,
www.ticketmaster.com.
Kid Rock with Foreigner —
July 30, 6:45 p.m., Blossom Music
Center, Cuyahoga Falls. $20; 330920-8040, www.theblossommusiccenter.com.
Nickelback — Aug. 4, 7:30
p.m., Blossom Music Center,
Cuyahoga Falls. $40-$103.55; 330920-8040, www.theblossommusiccenter.com.
Motley Crue with Alice
Cooper — Aug. 18, 7:30 p.m.,
Quicken Loans Arena, Cleveland.
$20-$125; 888-894-9424, www.
theqarena.com.
Idina Menzel — Aug. 21,
8 p.m., Blossom Music Center,
Cuyahoga Falls. $41-$131; 330920-8040, www.theblossommusiccenter.com.
5 Seconds of Summer —
Aug. 21, 7:30 p.m., Quicken Loans
Arena, Cleveland. $29.50-$69.50;
888-894-9424, www.theqarena.
com.
One Direction — Aug. 27, 7
p.m., FirstEnergy Stadium, Cleveland. $39.50- $99.50; 440-8915001, www.clevelandbrowns.com/
stadium.
by May 25. For information: www.
wildohio.gov.
7ZS5G)LQGOD\
HOME
By KIM BRADLEY
Photo provided
A FLYROD IS a great way to catch a panfish dinner; and one of Jim Abrams’ favorite methods. Abrams’
tip for successful fishing: Fish where there are fish.
at 40 degrees or lower while
hot foods should be held at 140
degrees or higher.
Along with this comes the
importance of cooking foods to
the proper internal temperature.
Believe it or not, different meats
have different minimum internal
cooking temperatures.
Hamburgers should be cooked
to at least 160 degrees, chicken
and turkey to 165 degrees, and
steak to 145 degrees with a threeminute rest time before serving.
It might seem tedious, but
checking for proper internal temperatures helps to keep you and
your fellow foodies safe from
foodborne illnesses that can come
from undercooked meat. Keeping
a food thermometer on hand is an
inexpensive way to practice food
safety.
Food spoilage is a major concern no matter the season, but
especially when foods are left outside in the heat. Keep foods out
no longer than two hours, or one
hour if the temperature is at least
90 degrees.
Chill foods on ice as needed
and store leftovers in shallow
containers.
Food is the center of many
of our seasonal activities. Enjoy
sweet summertime and all of its
perks, but don’t forget food safety.
For more information, visit
h t t p ://w w w. f d a . g o v/f o o d /
resourcesforyou/Consumers/
ucm109899.htm.
Bradley is a dietetic intern at the
OSU Extension office in Findlay.
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• NO Stakes • NO Tape on Bleachers
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E4
THE COURIER & REVIEW TIMES
SATURDAY, MAY 16, 2015
FOOD
Chef’s visit to Italy provides
new inspiration for doughy fare
By KELLI KENNEDY
ASSOCIATED PRESS
MATTHEW MEAD / Associated Press
CHEF JENN LOUIS set out to find the perfect pasta dumplings in Italy. After five years and two
trips to Italy, she has a new cookbook, “Pasta by Hand,” that features dumplings using all manner of
ingredients. Some are quite complicated, others can be mixed together in a matter of minutes.
Flavor
enhancers for
your favorite
cocktail
By J.M. HIRSCH
AP FOOD EDITOR
Feeling bitter? Get in line.
These days anyone who takes
their drinking seriously is getting intimate with bitters.
Fueled largely by the hard
liquor and artisanal cocktail
booms, bitters — those astringent, potent flavor enhancers
added by the drop to cocktails
— have become a big business.
Ten years ago you’d have been
challenged to find much beyond
those ubiquitous Angostura and
Peychaud’s bitters. Today, bitters
are made with everything from
celery and rhubarb to Mexican
chocolate and Colonial-era spice
blends.
Yet even with this delicious
abundance, it’s OK to want more.
The good news is that custom bitters are easy to crank out in your
own kitchen.
But first, a bitter primer. Bitters often are described as the
salt of the cocktail world. A drop
added to a drink — and sometimes food — doesn’t just add
flavor, it heightens, highlights
and ties together all the other
ingredients, as well. Most bitters are made by distilling herbs,
seeds, roots and other ingredients. The result is a thin liquid
with a — Surprise! — bitter or
bittersweet taste and a robust
aroma.
Many bitters — including
Angostura — originated a medicines. We’ve mostly abandoned
that idea, but that doesn’t mean
there isn’t some therapeutic value
MIAMI BEACH, Fla. — When
Portland chef Jenn Louis set out
to perfect pasta dumplings in Italy,
she was occasionally met with such
disdain from local chefs she might
as well have been trying to push
the doughy fare to the Paleo diet
crowd.
“Each person I interviewed and
cooked with had a different notion
about what was and was not gnocchi. When I approached the subject
as dumplings, I was quickly corrected and told that dumplings are
Chinese food,” Louis writes in her
new cookbook, “Pasta by Hand.”
After five years of research and
two trips to Italy, Louis now is
comfortable saying dumplings are
pasta. And deliciously so.
And to make her point, she
dedicated her entire cookbook to
dumplings made from all manner of
ingredients, including flour, potatoes, bread and semolina. Like so
much Italian food, the rustic shapes
and ingredients of the dumplings
vary by region, from little nubs
perfect for completing a vegetable
soup to long, thin pencil-like dumplings paired with tomato sauce or
a hearty ragu.
Louis’ dumplings are handformed doughy masses that can
be poached, simmered or fried
and often are stuffed with regional
foods, such as creamy homemade
ricotta, spinach, leftover pork sausage and even more exotic offerings
such as chestnuts and wild nettles.
Many of the recipes were passed
along to Louis as she cooked with
locals and chefs at their homes and
restaurants around Italy. Louis has
been making pasta from scratch at
her Lincoln Restaurant in Portland,
Oregon, for years. But she says it
still was fascinating to unearth
recipes and techniques from small
villages that few outsiders had ever
tasted.
“They would be very, very
uncomfortable letting me cook
with them, and then they saw that
I knew what I was doing and was
very passionate about what they
were teaching me and were like,
‘OK, let me show you something’,”
Louis said during a recent interview with The Associated Press.
Louis calls her dumplings
weekend recipes, though there are
plenty that aren’t labor intensive.
And Louis points out that none
requires a pasta maker. Some call
for nothing more than a bowl and a
spoon. Frascarelli is a good dumpling to make with children, made
by drizzling water over semolina
and using a bench scraper to turn
the pasta over on itself, then shaking the sieve until you get nice, big
chunks that are simmered in boiling water.
As for the carb haters or glutenfree readers, she’s included dumplings made with chickpeas instead
of flour, and Louis says gluten-free
flour can be substituted in most
of the dishes for traditional allpurpose. She rarely sits down to a
big bowl of pasta herself, but does
enjoy it for a side dish or a weekend
splurge.
Dunderi
Jenn Louis says these light ricotta dumplings come from Italy’s
Amalfi Coast and sometimes are made with lemon zest. “They are
held together with as little flour as possible to keep their texture
creamy and tender,” she writes in her new cookbook, “Pasta by
Hand.” She says they are traditionally dressed with just butter
or tomato sauce.
Start to finish: 30 minutes. Servings: 4.
2 cups whole-milk ricotta cheese
6 egg yolks
1/
2 cup grated Parmesan cheese
Freshly grated nutmeg
1 teaspoon kosher salt
1 cup plus 2 tablespoons all-purpose flour, plus more for
dusting
Semolina flour, for dusting
In a large bowl, mix the ricotta and egg yolks until smooth.
Add the Parmesan, a few swipes of nutmeg, the salt and the flour.
Mix with a wooden spoon just until the dough comes together.
Using 1/4 cup of all-purpose flour, dust your work surface,
then scrape the dough from the bowl directly on top of the flour.
Sprinkle the top of the dough with an additional 1/4 cup of flour.
This will help prevent the dough from being too sticky to roll.
Line a baking sheet with kitchen parchment, then dust it with
semolina flour. Cut off a chunk of dough about the width of 2
fingers, then cover the rest with plastic wrap.
On an unfloured work surface, use your hands to roll the chunk
into a log about 1/2 inch in diameter. Cut the log into pieces 1/2
to 1 inch long. Place the dunderi on the prepared baking sheet,
then shape the remaining dough. Make sure that the dunderi
don’t touch or they will stick together.
If not cooking right away, the dunderi can be refrigerated on
the baking sheet, covered with plastic wrap, for up to 2 days, or
frozen on the baking sheet and placed in an airtight container.
Use within 1 month. If frozen, do not thaw before cooking.
To cook, bring a large pot of salted water to a simmer over
medium-high heat. Add the dunderi and simmer until they float to
the surface, 1 to 3 minutes. Use a slotted spoon to remove immediately and finish with your choice of sauce. Serve right away.
Nutrition information per serving: 500 calories; 240 calories
from fat (48 percent of total calories); 26 g fat (14 g saturated; 0
g trans fats); 350 mg cholesterol; 40 g carbohydrate; 1 g fiber; 1
g sugar; 26 g protein; 780 mg sodium.
in a good cocktail...
While the Internet abounds
with recipes and methods for
making your own bitters, I’ve
found most of them unnecessarily fussy and tedious. So I started
experimenting with basic techniques and recipes and soon
discovered how simple it really
is to make your own. I’ve since
perfected two techniques, one
that works in about 30 minutes,
another that takes a few days. It
really just depends on how much
time you’ve got.
Ingredients
As the name suggests, at least
one of your ingredients should
have a bitter (or astringent)
flavor. Citrus peel is ideal for this.
I generally use just the thin zest
layer of the peel from oranges or
limes, though I once used whole
kumquats. You also could use
rhubarb, cranberries, fresh basil
or mint. Whole produce, such as
kumquats, should be scored with
a knife.
Next, pick something sweet.
Usually, some sort of fruit is helpful here, such as lemon or lime
slices, cherries, apples, berries
or mango. Anything large (such
as an apple) should be chopped.
Now, grab something spicy.
Cinnamon, star anise, black peppercorns, cumin and nutmeg
are all delicious. If you like a
little heat, consider adding a hot
pepper.
The important thing is that
you select flavors and ingredients
that you like and that you think
will work together. It also helps
if you have a cocktail or spirit in
mind when making your bitters.
I’m a fan of the classic old fashioned made with bourbon. I don’t
add much sugar to my drink, but
I do like sweetly-fruity bitters,
so I often go with flavors such
as cranberry-orange-cinnamon.
Sometimes I add a vanilla bean.
MATTHEW MEAD / Associated Press
BITTERS ARE OFTEN described as the salt of the cocktail world. A drop added to a drink can heighten, highlight and tie together all
the other ingredients. You can make your own bitters at home by mixing something bitter, such as citrus peel, with something spicy and
something sweet. The ingredients will steep in vodka. After the solids are strained out, the liquid is used to flavor a drink, a drop or
two at a time.
Finally, you need vodka. You
will be using all of these ingredients to infuse the vodka, which
ultimately will become the bitters. Don’t go top shelf for the
vodka; just grab a jug of the cheap
stuff.
Slow method
Place your infusion ingredients — the bitter, sweet and spicy
ingredients you’ve chosen — in
a glass quart jar with a tightfitting lid. How much? Depends.
For citrus, use the full zest of 3
to 4 pieces of fruit. For cranberries, rhubarb or herbs, use about
2 cups. The good news is that
it’s really hard to use too much,
so when in doubt, add more.
Remember, the finished product
will only be used a few drops at
a time.
Once your ingredients are in
the jar, lightly mash them with a
wooden spoon, then add enough
vodka to fill it. Screw on the lid,
shake, then walk away. Whenever you think of it during the
next three or four days, give it a
shake. After the infusion has sat
for that time, strain it, squeezing
the solids to get as much liquid as
possible. Discard the solids.
Place the infused vodka in a
small saucepan and simmer until
reduced by half. Let it cool, then
bottle it and refrigerate. Done.
Use a few drops in your next
cocktail. The bitters will keep in
the refrigerator for a month.
Fast method
Ready for fun with science?
This is where we get to use the
boiling point of alcohol — a low
176 F — to our advantage.
First, heat a large pot of water
to 176 F. Use a candy thermometer hooked to the side of the pot
to monitor this. Now dump all of
the ingredients outlined in the
slow method above into a heatsafe plastic bag (the bags used
by vacuum sealers are a good
choice), pressing out as much
air as possible.
Submerge the bag in the warm
water. In a few minutes (depending on the temperature of your
ingredients), you’ll see the vodka
in the bag bubbling gently. Let
it do that for about 10 minutes.
Remove the bag from the water
and let it cool for another 15 or
so minutes. Strain and reduce as
described in the slow method.
Done. Almost instant cocktail
bitters. The bitters will keep in
the refrigerator for a month.
W EEK END COMICS
REVIEW TIMES
SATURDAY, MAY 16, 2015
M I R R O R O N Y E S T E RY E A R
Fostorians buy bottling plant
The following news items
first appeared in the Fostoria
Daily Review in June of 1919.
Fostoria and Toledo men
have organized the Lima Coca
Cola Co., and will take over at
once the bottling works in Lima
and will have this entire district
for distribution.
A. K. Gatchell is president
and will manage the plant. He
goes to Lima Tuesday morning
to take over the business. Karl
T. Schultze, also of this city, is
secretary and treasurer and will
have charge of the distribution.
Lester Scott, of Toledo, is vice
president.
Mr. and Mrs. Gatchell will
buy a home in Lima and expect
to move there as soon as possible. Mr. and Mrs. Schultze
will retain their property in
Fostoria, for the present time
at least, but will reside in Lima.
The deal has been on for some
time and their friends hope the
success of the new firm will be
all they anticipate.
Harry and Howard Aldrich
have organized the Star Fruit
Juice Co., for the manufacture
and bottling of soft drinks made
from fruit juice. The plant,
located at the rear of 148 Taft
Boulevard, in a concrete building, has been given a trial run
and the output proved highly
satisfactory.
The daily capacity will be
300 cases, as soon as everything
is in perfect running order and
already enough orders have been
booked in Fostoria and nearby
cities and towns to guarantee
the entire output.
The investment of the two
GENE KINN
A ldrich brothers is already
between $ 5.000 and $ 6,000
including a motor truck, carbonator, with a capacity of 200
gallons per hour, a bottling
machine and a foot power capper
for goods not carbonated.
The success of the firm is
assured as this is no experiment.
For the past two years, Howard
Aldrich has been making a high
grade of pop in the basement of
the Monarch billiard parlor, disposing of the entire product in
that establishment.
Today, the Review announces
a home industry giving employment to three beside the members of the firm. Whether large
or small, all help boost the city
as an industrial center.
Fostoria gets a new industry,
immediately, without stock subscriptions or any other favors.
Announcement was made
today that papers are being prepared for the incorporation of
the Fostoria Tool and Machine
Col, capitalized at $100,000.
Every penny of the stock is sold
and no bonus is asked of anyone
or of the city.
This information was
received from George A. Snyder,
who has been working hard on
this proposition for several
months and all Fostoria will
rejoice at his success.
Mr. Snyder said that when
s u c h ge n e r a l r e g r e t w a s
expressed at the removal of
the Allen Motor Co. plant from
Fostoria to Columbus, he imme-
diately got busy to endeavor to
secure another company that
would not only replace it, but
would employ many more men
at the same wages paid skilled
labor in the big cities.
T he Fo st or i a To ol a nd
Machine Co., has taken the Allen
factory building on the west side
of Wood Street, extending from
Center to North streets. This
plant has floor space of 30,000
square feet. Not only that, but
an option has been taken on the
bonded warehouse building to
the west which has additional
storage c apacity of 10,0 0 0
square feet.
It is planned to raze the old
building on the corner of Center
and Wood streets, in the near
future and erect a substantial
four story structure of brick for
offices and vault.
While the new industry will
employ only about fifty men
at first, this number will be
increased as rapidly as possible
to at least 200 men and eventually to 250. With the high wage
rate paid to the skilled workmen, will be equally high salaries for the office employees.
Steady employment will be
guaranteed from the first, as the
product has already been contracted for. Tools will be made
for the largest manufacturing
firms throughout the United
States.
The new business is tending
to greatly increase the population of Fostoria. Figuring on the
basis of four to a family, which
is low, an industry bringing 250
men, besides the office force,
would mean an increased population of one thousand.
PEANUTS
BEETLE BAILEY
GARFIELD
BLONDIE
HAGAR THE HORRIBLE
CRANKSHAFT
Credit: NASA
DUST STORMS in the Gobi Desert (as seen from space) highlight the need for China’s Great Green
Wall.
E A R T H TA L K
HI & LOIS
What is the great
green wall of China?
Program aims to
create tree border
to hold back Gobi
Dear EarthTalk: What is the
Great Green Wall of China?
—Jacob Williston, Tempe, AZ
Unlike the Great Wall of
China, a 5,000 -mile fortification dating back to the 7th century BC that separates northern
China f rom the Mongolian
steppe, the Great Green Wall
of China—otherwise known as
the Three-North Shelter Forest
Program — is the biggest tree
planting project on the planet.
Its goal is to create a 2,800-mile
long green belt to hold back the
quickly expanding Gobi Desert
and sequester millions of tons of
carbon dioxide in the process. If
all goes according to plan, the
completion of the Green Wall by
2050 will increase forest cover
across China from five to 15 percent overall.
The Chinese government
first conceived of the Green
Wall project in the late 1970s
to combat desertification along
the country’s vast northwest
rim. Soon thereafter, China’s
top legislative body passed a
resolution requiring every citizen over the age of 11 to plant at
least three Poplar, Eucalyptus,
Larch and other saplings every
year to reinforce official reforestation efforts.
B ut de s p it e p rog re s s —
according to the United Nations’
most recent Globa l Forest
Resources Assessment, China
increased its overa ll forest
cover by 11,500 square miles
(an area the size of Massachusetts) between 2000 and 2010,
with ordinary citizens alone
planting upwards of 60 billion
trees —the situation is only
getting worse. Analysts think
China loses just as many square
miles of grasslands and farms
to desertification every year, so
reforestation has proven to be
an uphill battle. The encroaching Gobi has swallowed up
entire villages and small cities
and continues to cause air pollution problems in Beijing and
elsewhere while racking up
some $50 billion a year in economic losses. And tens of millions of environmental refugees
are looking for new homes in
other parts of China and beyond
in what makes America’s Dust
Bowl of the 1930s look trivial
in comparison.
“The desertification of north
and western China is arguably
the most under-reported environmental crisis facing China
today and is little understood
outside the circles of NGOs
[non-governmental organizations] and groups of scientists
who are desperately fighting
against it,” reports Sean Gallagher, an activist with Greenpeace. While climate change is
certainly a big factor, Gallagher
adds that overgrazing, water
m i s m a n a ge m e nt , o ut d at e d
agricultural methods and the
swelling of human populations
are also contributing to this
wholesale conversion of the
region’s once arable and habitable landscapes into sand dunes.
“In China, approximately 20
percent of land is now classified
as desert or arid, and desertification is adversely affecting the
lives of over 400 million people
in China alone.”
More recently, the Green
Wall project has taken on additional importance for its potential as a “carbon sink” to store
greenhouse gases that would
otherwise find their way into
the atmosphere and exacerbate
global warming. But critics
point out that it’s hard to quantify just how much carbon the
Green Wall can store, and that
plantations of fast-growing nonnative trees going in as part of
the project don’t store as much
carbon as more diverse, naturally occurring native forests.
Rega rd less, the Chinese
government is already talking
up the Great Green Wall as key
weapon in its arsenal to fight
global warming and as proof
to the rest of the world that
China is taking strong steps to
mitigate carbon emissions. With
completion of the Great Green
Wall still 35 years out, only time
will tell how effective it will be
as a solution for some of China’s
(and the world’s) most vexing
environmental problems.
C ON TAC T : U N Glob a l
Forest Resources Assessment,
w w w. f a o . o r g /d o c r e p / 01 3 /
i1757e/i1757e.pdf.
EarthTalk® is produced by
Doug Moss & Roddy Scheer
and is a registered trademark
of Earth Action Network Inc.
View past columns at: www.
earthtalk.org. Or e-mail us
your question : ear thtalk @
emagazine.com.
FOR BETTER OR WORSE
THE LOCKHORNS
6LWDQGXQZLQGZLWK
\RXUKRPHWRZQ
QHZVSDSHU
&DOODQGJHW\RXU
VXEVFULSWLRQWRGD\
&DOO7KH5HYLHZ7LPHV
E5
W EEKEND Comics
The Courier
STELLA WILDER
Your Birthday
Born today, you possess great
personal style. Indeed, you may
ultimately be known not so much
for what you do, but for how you do
it. The stars have endowed you with
one skill that shines above all others:
the ability to package yourself well!
You know how to dress, how to
talk, how to conduct yourself in
virtually any situation -- and it’s not
by accident, either. These abilities
are the result of careful study over
the years. You consider yourself
a lifelong student of the human
condition -- most specifically, of
human manners and behavior. You
know why certain things are worn;
you know how and when certain
accessories are best used; you know
what greeting to use with any given
person; and you know, perhaps most
importantly of all, when to immerse
yourself further in a situation and
when to get out of it quickly.
There is something about you that
others might call “stunning,” and
even if you don’t exhibit classic
good looks, you have a compelling
visage and a strong presence, and
others are indeed attracted to you
-- personally and professionally.
You’re just the kind of person other
people want to be around.
Also born on this date are: Megan
Fox, actress; Janet Jackson, singer;
Pierce Brosnan, actor; Tori Spelling,
actress; Liberace, musician; Henry
Fonda, actor; Adam Richman,
television personality; Danny Trejo,
actor; Gabriela Sabatini, tennis
player; Ashley Wagner, figure skater;
Jim Sturgess, actor; Debra Winger,
actress; Tracey Gold, actress; Olga
Korbut, Olympic gymnast; Yvonne
Craig, actress; Billy Martin, baseball
manager.
To see what is in store for you
STEVE BECKER
Contract Bridge
tomorrow, find your birthday and
read the corresponding paragraph.
Let your birthday star be your daily
guide.
TAURUS (April 20-May 20) -Giving yourself the benefit of the
doubt will be helpful, but take care
that you don’t give yourself too
much of a break. Be fair!
GEMINI (May 21-June 20) -- Your
creative energies are running very
high at this time, but you may not
have an immediate outlet. It’s time
to search for something big.
CANCER (June 21-July 22) -- You
may have to substitute something
inferior for that which you cannot
immediately lay your hands on. In
the end, however, no one will notice.
LEO (July 23-Aug. 22) -- Your own
perspective may be preventing you
from doing or saying what you know
must be done or said right away.
Remember, it’s just business.
VIRGO (Aug. 23-Sept. 22) -- You
can look into the future and get an
idea of where you will be heading
very soon -- and how quickly. Don’t
be fooled by advertising.
LIBRA (Sept. 23-Oct. 22) -- Quality
control may be an issue. There’s
a fine line between overseeing a
project and intruding on another’s
work.
SCORPIO (Oct. 23-Nov. 21) -The more quickly you can respond
to someone’s request that you do
something out of the ordinary, the
sooner you’ll get over it!
SAGITTARIUS (Nov. 22-Dec. 21)
-- You’ll have much to say, but not all
of it need be in spoken form. Indeed,
you can put much in writing.
CAPRICORN (Dec. 22-Jan. 19)
-- A meeting of the minds results in
newfound harmony at home. You
and a loved one are likely to realize
where you recently went wrong.
AQUARIUS (Jan. 20-Feb. 18)
-- You can capitalize on your own
errors, but take care that you don’t
begin making them on purpose for
this reason!
PISCES (Feb. 19-March 20) -- It
won’t take very long for you to
do what was neglected yesterday
-- unless, of course, you let the
opportunity pass you by.
ARIES (March 21-April 19) -- The
companionship you seek is not of
the normal kind, perhaps. While it
may be rather difficult to acquire, it
can be yours by day’s end.
Blondie
Barney & Clyde
Pickles
Peanuts
Beetle Bailey
A Little Prayer
Lord, we look to you for
guidance to reveal ways
for a world peace. Thank
you for helping us face
the crisis of war with
courage and an inner
calmness. Amen.
Dilbert
Mother Goose and Grimm
For Better or Worse
Lockhorns
Garfield
Close to Home
Zits
Non Sequitur
Crankshaft
SATURDAY, MAY 16, 2015 • 5
E6
THE COURIER & REVIEW TIMES
SATURDAY, MAY 16, 2015
Mental Health
Moment
Weekend Doctor
By LINDA J. STOCKTON
Cancer can start its growth in the brain, or it
can move to the brain from another site in the body.
If it starts in the brain it is called a primary brain
tumor. The most aggressive form of primary brain
tumor is called glioblastoma.
When cancer of the brain is first suspected
by an abnormal CT scan or MRI, the patient is
referred to a neurosurgeon. Also, at least a chest
X-ray, blood work and complete history and physical is done to rule out suspicion of another primary
source.
Then, the patient is taken to the operating
room, where either a biopsy,
resection or subtotal resection
of the tumor is done depending on the size, location and
infiltrative nature of the tumor.
Post-operatively, the patient
is seen by a radiation oncologist
and a medical oncologist, then
receives radiation to the brain
for several weeks along with a
pill called temozolomide.
If the tumor grows back, Cole
the patient is treated with an
intravenous drug called bevacizumab, which is in a class of drugs that inhibits
the formation of blood vessels that provide growth
to the brain tumor. This has become the current
accepted treatment protocol for this disease.
As always, however, we are trying to improve
treatment response for cancers, including brain
cancers. Through well-controlled clinical studies,
we are finding new treatments with improved
responses.
We have two such studies available at Blanchard
Valley Hospital.
The first study is for newly diagnosed brain
cancer patients who have a specific pathological
finding called MGMT promoter hyper methylation.
If the biopsy specimen is confirmed to have this
finding, the patient can be randomized to standard
therapy or standard therapy with an investigational
pill called veliparib.
The second study we have is for patients who
have progressed on standard therapy. These
patients can enroll in a study called N1174. This is
a study of the medication TRC105 plus the medication bevacizumab, versus just bevacizumab alone.
Both of these drugs are intravenous.
As in the other study, the study drug is provided
for free to the patient. As in all of our studies, however, the patients are volunteers.
Clinical trials are very important as they give
patients an opportunity to help themselves and
others. We screen every patient for an available
clinical trial. If we do not have an open clinical trial
for a patient, the study nurse can search for other
studies available at other locations.
Patients who participate in these trials deserve
special praise from all of us.
We’ve touted the benefits of counseling in
this column for four years. We’ve written about
various evidence-based approaches therapists use
to facilitate progress. Here are tips for you, the
client, to experience success by making the most
of your counseling sessions:
• If you don’t feel like you click with
your therapist after three or four sessions,
try another, within limits. If you’ve tried several
therapists and found fault with all of them, spend
some time in self-examination to consider if that’s just
an excuse to get out of it while
appeasing others. Counseling
is something you need to do
for yourself.
• Decide to make therapy a priority. It may require
modifications to your budget
or taking a temporary leave
of absence from some of your Stockton
other elective activities. If you
approach therapy as project
status, you will make progress more quickly.
• Come prepared by having an open mind.
You, and everyone else, have blind spots in your
personality. Although it’s not pleasant to confront
your negative aspects, doing so can be very useful
when it comes to personal growth. You grow
when your therapist helps you see strengths or
positive aspects previously unseen, too. Gaining
insight and being open to change are pivotal parts
of therapy. In order to get a different result, you’ll
need to try some different approaches.
• Complete homework assignments and
bring them to your next session. Take the initiative to write down insights or questions that arise
between sessions, too, then share them with your
therapist. You’ll get out of it what you put into it.
• Be completely honest with yourself and
your therapist despite how vulnerable it may
make you feel. Truth is the path toward setting
you free from your distress and it’s the quickest
route to results.
• You may feel worse before you feel
better and you may learn you have more issues
than the one for which you sought counseling.
Be sure to tell your therapist how you are feeling
then trust your therapist to guide you through
the process.
• Progress is not always linear so don’t
get discouraged over temporary setbacks. It
takes practice to break entrenched habits.
Whether you’re facing a difficult life transition, having relationship problems, or struggling
with mental illness, therapy helps you try new
things. Make the most of it!
Stockton is a professional clinical counselor
and owner of Inner Peace Counseling, Findlay.
If you have a mental health question, please
write to: Mental Health Moment, The Courier,
P.O. Box 609, Findlay, OH 45839.
By DR. SHARON COLE
Cole is with Orion Cancer Care, Findlay.
Questions for Blanchard Valley Health System
experts may be sent to Weekend Doctor, The Courier, P.O. Box 609, Findlay, OH 45839.
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