400 Edition July 2010

400 Edition W h a t ’s

u p

i n

N o r t h

July 2010

G e o r g i a

Happy Birthday, America

Let’s Hear It For Ice Cream

FREE

July 2010 Carole Lee, Founder/Creative Design Linda Merritt, Founder/Sales/Executive Editor Bob Merritt, Director of Sales Beth Snider, Founder/Sales/Creative Design Nancy Wright, Proofing

Contributing Writers: Anne Amerson

Steven Leibel

Dr. Mark Feinsilber

Dr. Joyce Nations

Nancy Forrest

Patrick Snider

Martha Hynson

John P. Vansant, MD

Staff Writers: Rhonda Bailey

Linda Merritt

Carole Lee

Beth Snider

Bob Merritt

Nancy Wright

400 Edition is published monthly in Dahlonega, Georgia, with distribution in three counties.

Viewpoints expressed by contributing writers are not necessarily those of the publishers, staff or advertisers. 400 Edition is not liable for inaccurate or erroneous information posted in advertising or event submissions.

Ads must be submitted and paid in full by the 20th of every month, unless arrangements have been made in advance. Content and presentation of advertisements is subject to editorial review and modification. Ad dimensions and pricing may be obtained by calling 706-867-6455 or 866867-7557. These specs may also be viewed at www.400edition.com.

Writers may submit material to editor@400edition. com. Submissions are subject to approval by the editor and may be edited for space, requirements, and style. The deadline for submissions is the 15th of each month.

Contents of this publication become the property of 400 Edition and the original author and cannot be reproduced without written consent of the publisher.

This publication is printed by Walton Press in Monroe, GA.

400 Edition

420 Wal-Mart Way, Suite 171 Dahlonega, Georgia 30533 Phone: 706-867-6455 Toll Free: 866-867-7557 Fax: 678-623-0605 www.400edition.com info@400edition.com

From the Editor...

S

ummertime…when the livin’ is easy. If you are in North Georgia this is true only if you are in the air conditioning, or at least in the shade. As I write this, the temperatures all week will be over 90 degrees, and the lows over 70. But even with the heat, our yard and woods are lush and green due to the abundance of rain.

We hope you are having a good summer.

The kids are out of school and vacations are being taken. Take a look at all the fun places right here in North Georgia to take your family. You don’t have to spend a lot of money to enjoy your time together. Check with your local Chamber and Tourism folks for information about places to visit within your own county. Take advantage of our state parks (some of which are historic sites), the many hiking areas our mountains offer, the numerous good fishing spots, whitewater rafting and canoeing, or just tubing down the river. If your vacation involves boating and swimming, please observe all the rules and regulations that make this a safe time.

Shortly after this issue hits the racks, we will celebrate Independence Day. This day has been set aside to remind us of our declaring our independence from England in 1776.

Since that time, many men and women have paid the ultimate price in order for us to have the freedom we enjoy today. And they are still putting themselves in harm’s way to preserve that freedom, which I’m afraid we take for

granted. We need to always remember our troops and our country in our prayers.

July 4th is also the day for parades, fireworks, picnics, barbecues, concerts, and ceremonies commemorating this national holiday. We hear bands play “America the Beautiful,” “The Star Spangled Banner,” “Stars and Stripes Forever,” and many others that make our hearts swell with pride for our country.

There are many parades and fireworks displays scheduled within our reading area.

We have included several dates, times, and locations in this issue and in our event listings.

If you have a picnic or a barbecue scheduled for July 4th, check out the many, many recipes in this issue that can help you plan your food. There are also many recipes for ice cream goodies that will be tasty on these hot summer days.

Until next month…stay happy!

On the Cover

Doesn’t this bring back good memories? I don’t think we ever get too old to enjoy a good old messy ice cream cone. This is especially true for Emerson, granddaughter of our own Carole Lee. Everybody has a favorite flavor or brand of ice cream, and we all express our opinion about whose ice cream is the best. Each manufacturer develops its own special recipes, but the actual ice cream production is basically the same everywhere.

According to the International Dairy Association, based on ice cream consumption figures the top five individual flavors in the United States are vanilla, chocolate, cookie n’ cream, strawberry, and chocolate chip mint. They also state that ice cream and related frozen desserts are consumed by more than 90% of the households in the United States. That’s a lot of ice cream!

Novelties are separately packaged single servings of a frozen dessert, such as ice cream sandwiches, fudge sticks, and fruit and juice bars that may or may not contain dairy ingredients. Love those cherry popsicles.

Don’t forget the old standby home ice cream freezer. As kids, we turned the freezer by hand and knew it was ready when it got too hard to turn the handle. It took lots of ice and rock salt. It took a while to make, but it was worth the wait. We usually had vanilla, but sometimes my mom would put strawberries or peaches in the freezer. Yum. Now we have electric ice cream freezers, which are faster, and the ice cream still tastes good—but not quite as good. So pull out that freezer when you have your summer barbecues and outdoor family outings. Give everyone a treat.

Don’t hold back; tell us how you really feel about 400 Edition. We love receiving feedback from our readers and advertisers. Call us at 706-867-6455, toll free at 866-867-7557, or send an email to info@400edition.com.

Contents

July 2010 Volume 7, Issue 2

Tried and True All-American Recipes, page 18

Hooray for Ice Cream

Columns

11 What’s Hot in Ice Cream

4 Mind & Heart

16 July is National Ice Cream Month

8 Health Matters

16 The History of Ice Cream

9 Your Vision Source

17 Ice Cream Recipes

12 To Your Health

22 Lessons in Cooking

13 Comma Momma

4th of July 10 The Independence of the U.S.A. 11 Cumming Celebration 14 Declaration of Independence

15 Gardening Tasks: July 20 Through a Woman’s Eyes 26 Reflections 30 Knowing Wine 31 Real Men Cook – Tomato Pie

18 Tried and True All-American Recipes 19 Grilling Safety Tips 29 Dahlonega Celebration

A list of major distribution pointsJuly in North can be found online at www.400edition.com.

2010 Georgia • www.400edition.com

400 Edition

Old-Fashioned Summer

Mind and heart mind & heart

A

t this time of year, many parents of my child and adolescent patients often find themselves looking back wistfully at how differently summertime was experienced during their youth as compared to how their own children experience it now. As I listen to them, I sometimes find myself also reminiscing about an era when summertime was embodied by the realm of the outdoors… when one ran eagerly out the kitchen screen door to find buddies (who were usually around, by the way, not enrolled in structured camps or on trips all the time) to go exploring in the woods, hang out at the candy store or on the corner, shoot hoops at the playground, or create other random, spontaneous amusements of the moment. In those days, a rainy summer day brought disappointment, because few children wanted to be stuck indoors for very long. If the weather was nice, our parents were usually encouraging us to get outside to play and socialize, even though not much encouragement was really necessary.

For many of today’s children, the summertime scenario can be quite different…witness the case of fictitious (but sadly, prototypical) ten-year-old “Jason,” representing a composite of a number of children I have treated recently. It’s 1:30pm on a warm, sunny afternoon (Jason would call it “too hot”), and Jason and his mother are embroiled in yet another frustrating power

400 Edition

struggle, set off by his refusal to get off his Wii gaming system and come down to the neighborhood pool to swim. With our last session’s talk about video game addiction in children, and boundary setting, still ringing in her ears, Jason’s mother dutifully and appropriately sets some limits for him, and ultimately, he reluctantly disengages from the game and accompanies her to the pool.

While the above vignette seems to illustrate at least a small parental disciplinary success, the real issue is larger than that. Many children no longer naturally gravitate outdoors to play as they did years ago, often choosing instead to become engrossed in indoor, electronicallybased amusements (gaming systems, TV, computers, etc.) for hours at a time. While they sometimes partake of these activities with friends, on many other occasions they engage in them alone. The missed opportunities for outdoor air/sunshine, exercise, creative inventiveness, and socialization become obvious, particularly during the summer, when children have the longest stretch of leisure time available.

I usually encourage parents to help their children find a balance in their summer activities that includes at least some time outdoors. While structured activities (sports camps, music camps, etc.) can be very useful in this regard for a week or two at a time, I believe that it is also important for parents July 2010 • www.400edition.com

Mark P. Feinsilber, Ph.D.

to help their children break unhealthy cycles of lengthy solitary time spent indoors and the frequently occurring over-involvement in electronic diversions. In effect, it seems that it should still be possible to help children experience the kind of free, spontaneous outdoor play that was so much a part of many of their parents’ childhoods. It is sad indeed to think that true summertime for children may become just an arcane image of Americana from days gone by, as if it were rendered in one of those old Norman Rockwell paintings.

Mark P. Feinsilber, Ph.D., is a licensed clinical psychologist with over 20 years’ experience treating adults, children, adolescents, couples, and families; and is a founding member of the Behavioral Health Association of Forsyth (BHAF). His practice is located at 6030 Bethelview Road, Suite 401, in Cumming. Appointments or other consultations can be arranged by calling the administrative office at 770-205-5760, and more detailed information can be found at www.APSDoc.com.

A Hungry Bear Can Ruin A Camping Trip Deter bears from taking up residence at campsites

W

hether it is a “roughingit” summer tent camping trip, or a comfy stay at a cabin in the woods, there’s always a possibility for a black bear sighting or encounter in North Georgia. With more than 75 established campgrounds and an estimated 4,000 black bears in this part of the state, campers should always be aware and prepared for a black bear encounter. The key to preventing an unfavorable experience is to properly store food and garbage.

“Bears can become habituated to people when they are fed— whether intentionally or not.

When a bear knows it can get a ‘free meal,’ it will return again and again until eventually it loses its natural fear of humans.

This is when the majority of human-bear conflicts occur and the bear is labeled a nuisance,” explains Adam Hammond, wildlife biologist with the Georgia Department of Natural Resources’ Wildlife Resources Division.

Proper food storage while camping means that no food, drinks, coolers, or garbage should be left out in the open.

Even non-food items with strong odors, such as toothpaste, deodorant, and soap, should be secured.

All food and scented items should be secured either inside a vehicle or cabin—not in a tent.

If you’re backcountry camping, place items inside a knapsack and hoist it out of reach of bears and

other wildlife (at least 10 feet off the ground and 6 feet from tree trunk).

Bears in Georgia

Black bears commonly are found in three areas of the state: the North Georgia mountains, the Ocmulgee River drainage system in central Georgia, and the Okefenokee Swamp in the southeastern part of the state.

However, black bears can and do range over larger areas, especially in early spring and late summer when natural food sources are scarce.

Young male bears are also known to disperse in an effort to establish their own territory.

Though the American black bear (Ursus americanus) is now considered the most common bear in North America and the only native bear found in Georgia, at one point the species was nearly eradicated from the state due to poaching and habitat loss. Yet because of sound wildlife management practices, Georgia’s current black bear population is healthy and thriving and estimated at approximately 5,100 bears statewide.

For more information regarding black bears, visit www. georgiawildlife.com, contact a WRD Game Management office or call 770-918-6416.

You can also visit your local library to check out a copy of an informational DVD entitled Where Bears Belong: Black Bears in Georgia.

July 2010 • www.400edition.com

400 Edition

Go Wild This Summer at The Chattahoochee Nature Center

S

From the Swamps to the Mountains

by Kenny Houseal, Jr.

D

awson Plank and Timbers is a family-owned business located off the historic downtown Dawsonville Square.

We specialize in sinker cypress, reclaimed heart pine, rustic furniture, custom furniture, mantels, clocks, benches, unique and rare wood, and many other wood products. We keep a large inventory of sinker cypress and heart pine on hand, to be sold by the board foot, or to be used for custom furniture making. We actually go into the Florida swamps, and bring out this wood to our shop just off the Dawsonville Square next to City Liquor.

Here are the different types of wood we carry, their descriptions, and their uses.

Pecky Cypress – Pecky Sinker Cypress is a rare lumber that has holes or pockets throughout. This only occurs in occasional logs, and is not discovered until the log is cut.

It forms from the inside out, in a circular pattern following the tree’s rings, and when milled, the pattern of holes is completely random. Pecky Sinker Cypress tends to have larger, rougher holes due to the logs’ underwater stay, and like all cypress, Pecky Sinker Cypress is beautiful to look at and extremely durable, resistant to both rot and insects.

This wood can be used for paneling, furniture, beams, and cabinets or furniture. It can be used in combination with other cypress or your lumber of choice for accents.

Cypress Slabs or Planks Wide Cuts are just what the name suggests—wide, flat pieces of Cypress lumber.

These Wide Cuts are actually rare, as the pieces are only found in the dead center of raw, unmilled lumber that boasts a substantial width. Wide Cuts are perfect for the applications of large, flat solid wood surfaces, as it enables craftsmen to use just that one piece of lumber instead of gluing together several smaller pieces. It provides a continuous grain pattern throughout the piece of furniture for a stunning visual effect.

Sinker Cypress – Sinker Cypress is first-generation, swamp-retrieved lumber that is also known as deadhead cypress, river-recovered cypress, old-growth cypress, and virgin cypress. Recovered sinker logs are now sawn into Sinker Cypress lumber for both historic restoration and new construction. Using rediscovered wood helps preserve our forests by utilizing timber harvested hundreds of years ago, while also providing a higher quality lumber. This old virgin cypress timber has very tight growth rings, making it denser while increasing stability and durability.

Come by and visit us at 65 Highway 53 West in Dawsonville. You need to see this extraordinary wood to appreciate how truly beautiful it is. Call 706-265-1235 for more information.

ummer is a great time to enjoy the Discovery Center Museum at the Chattahoochee Nature Center, and during July we are featuring live caterpillars in the Nature Exchange. Enjoy films and programs in the 65-seat high-definition Cowie Weiss Theater. Relax, hike, canoe, picnic, and enjoy the beauty and tranquility that this picturesque location on the Chattahoochee River offers. Our easy woodland hiking trails and unique native landscaped garden walkways allow for leisurely strolls through the shady forests and along the riverfront habitat where birds and native wildlife can be observed. Check our daily program choices at www.chattnaturecenter.org.

General admission is $8 for adults, $6 for seniors, $5 for children 3-12, and free for children 2 and under, and for members.

Open from 9:00am to 5:00pm Monday

through Saturday; noon to 5:00pm on Sunday.

The Chattahoochee Nature Center is located along the Chattahoochee River in Roswell and is the Southeast’s oldest and largest private, non-profit, environmental learning center, encompassing 27 species of native wildlife and 127 acres of native plants and gardens, including rare and endangered species found in Georgia.

Regular July programs: Wildlife feeding time Tuesdays and Saturdays at 4:00pm Guided nature hikes Mondays, Saturdays, and Sundays at 1:00pm Green building tours Wednesdays and Sundays at 4:00pm

Fun In The Shade Y

es, it is summertime, and along with that come heat, lack of shade, and harmful sun rays. There is no need to run inside as the temperature rises when your deck, patio, and back yard are protected by shade-producing furniture from The Inside Out in Cumming.

With the economy chipping at our pocketbooks, we have to be frugal with our money; but we also have to have concern for quality and service. A deal at any big-name store is not a good deal if no personal guarantee of service is offered. At The Inside Out, every product has a guarantee of quality and service.

Owner Jesse Crossley knows that some of the best family time is spent sitting in a shaded area waiting for the food being grilled. So the clouds are threatening and, yes, it might rain a little; so run inside for a while, with the assurance that your lawn and patio furniture will be ready when you come back outside for continued fun time.

You owe it to yourself and your family to create ways to have fun and enjoy life. Why depend on the air conditioner and a stove that heats the house, when the family can enjoy fresh air and Mom can get a break from the stove and a hot kitchen? Eating out at home saves money

for planned vacations and other activities.

The Inside Out is a one-stop shopping experience for the entire family. Expand your outside enjoyment by telling your friends and neighbors where you got your grill, table, chairs, and lawn furniture.

Make your family and friends comfortable in strong framed furniture with coordinated or mixed colors and designs that make for a pleasurable setting. You can have the best at a fair price and get the service you expect and deserve. You have Jesse Crossley’s word on it.

When the sun goes down, keep the fun going with the glow of a patio fire grill that will stretch the outdoor pleasure all the way into fall’s chilly evenings. You can create your own fun place outside, and with the furnishings from The Inside Out you can have it your way. You are invited to visit the store at 425 Peachtree Parkway in Cumming for all your needs for inside and outside living; or call 770889-0425. Tell Jesse you saw him in 400 Edition.

North Georgia Children’s Chorus Completes Third Season

T

he North Georgia Children’s Chorus recently completed its third season with a visit to the Lumpkin County Senior Center, performing before an enthusiastic audience. In late May, the chorus sang at Gold City Retirement Community, then traveled to Highlands, North Carolina, and stayed overnight with members of Highlands United Methodist Church.

Following a two-mile hike the next morning, they presented their concert, with the theme Everybody Needs Love.

This concert was previously offered in Dahlonega at Northwoods Retirement Community and NGCSU’s Shott Auditorium, in Gainesville at Dogwood Forest and at Smoky Springs, and at Dawsonville’s Bowen Arts Center. Highlights of the concert included J.S. Bach’s “Schafe können sicher weiden (Sheep May Safely Graze),” “Standin’ in the Need of Prayer,” and “I’m Goin’ Up A-Yonder.”

The chorus was originally envisioned as an opportunity for homeschoolers to experience choral singing and to be exposed to good choral

literature. Since its inception in the fall of 2007 with just seven singers, the group has grown to twenty voices. The vision has expanded as well.

The chorus now provides an opportunity for treble singers from public and private schools, as well as homeschoolers, to experience choral singing. Music literacy, sight-reading, vocal training, and basic musicianship/artistry are presented in a comprehensive program for singers ages 8-18. An eclectic mix of unison and two- and three-part literature is selected for each program. Since the chorus prepares two concerts each year, it has now presented six complete programs for the general public.

The North Georgia Children’s Chorus was founded by Mrs. Ruth Purcell and Mrs. Janey Chapman, and is accompanied by Hannah Chapman and Dr. Joe Chapman of NGCSU. Mrs. Purcell earned a B.A. degree in music at George Peabody College in Nashville, Tennessee, and Level II Orff-Schulwerk certification. She is a folksinger/songwriter, choral singer, and freelance violist and fiddler,

Health Matters: Making the Diagnosis

J

ane, a 20-year-old college student, had just completed her junior year at the state university and was looking forward to a restful yet active summer with family and friends.

Upon her arrival home, her parents’ excitement in having Jane home overshadowed their awareness that Jane didn’t appear to “be herself.”

Then again, the stress of exams and long nights of studying had taken an expected short-lived affect upon Jane’s health. Several weeks passed and it became more apparent that Jane had still not returned to the healthy girl they once knew.

With further discussions, Jane stated that for several months she had experienced increasing fatigue, oftentimes napping in the afternoon and going to bed early at night, yet never feeling rested. She frequently felt warm or flushed, to the point of having a low grade fever. Her appetite was poor and some weight loss was becoming apparent. Intermittent joint pains and muscle soreness with associated morning stiffness was occurring on a frequent basis. The over-the-counter anti-inflammatory medications that had originally afforded some benefit were no longer helping her symptoms. The need for a visit to her physician became apparent following the development of a sharp chest pain made worse with deep inspiration occurring early one morning. Although the diagnostic possibilities were numerous, including atypical infections, endocrine disorders such as thyroid disease and even some forms of cancer could be potential causes.

What is the Diagnosis? The noted symptoms in a young female are most consistent with an Autoimmune (Rheumatic) Disease. The most likely diagnosis is Systemic Lupus Erythematosus (SLE). Specific and classical laboratory tests are critical in making the

400 Edition

and has been a music educator for over thirty years. She received her teacher certification from NGCSU in 2003 while teaching general music and launching an after-school chorus at Westminster Christian School in Gainesville.

Mrs. Chapman has sung in choirs all her life and is currently a member of the Lanier Chamber Singers in Gainesville. She holds a music education degree from the University of Tennessee at Chattanooga, where she pursued post-graduate studies in the Kodaly method.

Both directors work to help each girl or boy develop a beautiful singing voice and to strive to use his/her talent for the Lord.

Auditions for the 2010-2011 season will be held in August. The directors plan to add a training choir in the upcoming season, to provide additional musical instruction for the least experienced singers. For further information: Ruth Purcell at rppurcell@ windstream.net, or 706-482-9968.

by John P. Vansant, MD, FACC

diagnosis, provide information for following the disease activity, define best treatment options, and correlate with treatment success.

SLE is a chronic inflammatory disease due to an autoimmune condition, meaning the body’s immune system attacks its own tissues. The exact cause is unknown, but genetic factors are important. The symptoms/signs of the disease can either be due to the inflammation itself or reflective of damage which may occur to particular organs (kidneys, lung, heart…). The disease process is quite variable and periods of spontaneous exacerbations and remissions are common. Treatment is dependent, for the most part, upon whether any organs are affected. The majority of patients are able to lead an enjoyable and rewarding life style.

Martha, a great grandmother, was looking forward to her family visiting to celebrate her 68th birthday. Her husband was no longer living, and much needed to be done to prepare the house and yard for the family event. Martha had always been proud of her seemingly endless energy and good health. However, she began to recognize a slowly developing feeling of fatigue, oftentimes associated with muscle aches in her shoulders, neck, and hip areas. Rest and a full night’s sleep did not seem to be of much benefit.

Mornings greeted her with stiffness to the extent she frequently reached for the Tylenol, but little to no improvement resulted. Although her doctor told her several years earlier that she had “arthritis” in her neck and back, the current symptoms were very different. Over the ensuing months, Martha seemed to lose her appetite and felt depressed, and constant fatigue developed.

It became apparent that something was very wrong. A doctor visit failed to demonstrate any obvious physical findings and her “routine” July 2010 • www.400edition.com

blood test were normal. Fortunately, her doctor was well aware of an illness characterized

by Martha’s symptoms that targeted the older patient population and exclusively affected adults over 50 years of age.

What is the Diagnosis? Polymyalgia Rheumatica (PMR). One test—a simple and readily available test—would make the diagnosis, when coupled with the classical clinical presentation. The test is called an Erythrocyte Sedimentation Rate (ESR).

Treatment with glucocorticoids (steroids) would provide prompt and complete resolution of her symptoms…a cure, indeed.

As with Martha, the signs and symptoms of PMR can be puzzling and may result in a “missed” diagnosis. PMR is not rare and occurs in up to 1.0% of the population over age 50.

Approximately 15 to 30% of patients with PMR may have an associated serious illness caused by inflammation of the temporal artery (temporal arteritis). If this is left untreated, blindness may result. Again, steroid treatment is prompt and curative. Martha is already looking forward to the family gathering for her 69th birthday.

John P. Vansant, MD, FACC, is Board Certified in Nuclear Medicine, Internal Medicine, and Rheumatology. Dr. Vansant currently practices consultative Rheumatology as a member of the Chestatee Medical Group.

Your Vision Source!

Contact Lenses

A

re you one of the 30 million Americans wearing contact lenses? If so, there are some issues that should be addressed in order to ensure proper use and care to maintain eye health. Contact lenses are medical and optical devices which allow the patient clear vision without the need for eyeglasses. Contact lenses are fit and evaluated by an optometrist.

Improper fitting or caring for the contact lens can cause many adverse signs and symptoms.

Complications can occur when patients do not properly use the contacts or do not follow doctor’s instructions. Many patients start out doing well and then fall into non-compliance, which can include overnight wear, improper handling and cleaning, and poor hygiene. Some patients also go beyond the recommended replacement schedule. Many times patients will continue to do this until the eyes become red or irritated or develop a serious infection. A non-compliant patient can develop permanent and irreversible corneal damage.

Disregarding cleaning and replacement schedules decreases the ability of the contact lens to transmit oxygen, and allows deposits to accumulate on the surface of the lens. These lens deposits can deteriorate the lens surface and decrease successful lens wear. Improper cleaning and failure to comply with replacement schedules can cause irritation and contact lens intolerance. Extending the contact lens also increases the risks of complications.

Some of these complications include contact lens acute red eye (CLARE), contact lens papillary conjunctivitis (CLPC), subepithelial infiltrates (SEI), and microbial keratitis, or corneal ulcer.

CLARE occurs in patients who wear the lenses overnight. It is an acute inflammatory reaction caused by toxins and bacteria on the contact lens. Generally patients awaken with eye pain, redness, tearing, decreased vision, and light sensitivity.

by Dr. Joyce M. Nations

CLPC is generally seen when patients overextend their contacts and develop deposits on the surface of the lens. As a result these deposits cause an allergic reaction. Some symptoms include itching, irritation, stringy discharge, excessive movement of the contact lens, blurred vision, and foreign body sensation. The discomfort is generally improved with removal of the contact lens.

SEI’s trigger an immunemediated reaction caused by a reaction to bacteria on the contact lens. Patients can present with redness, contact lens intolerance, and foreign body sensation.

Microbial keratitis (MK) is a serious adverse reaction observed with contact lens wear that can lead to blindness if not properly treated. MK can be observed in all lens types and wearing schedules, but is seen more often in extended (overnight) wear.

Contact lenses can cause breaks or abrasions in the corneal surface which can allow pathogens a direct entry into the cornea. The cornea of contact lens wearers also tends to be thinner and less sensitive. Symptoms include moderate to severe pain with rapid onset, severe redness, blurred vision, tearing, and photophobia.

Prompt evaluation by an eye care provider is needed for proper treatment to prevent vision loss.

The above conditions can be avoided by proper contact lens wear and cleaning. Important contact lens rules that every contact lens wearer should follow: • The contact lens should be cleaned and disinfected every time it is removed.

• If the eye ever becomes red or sore, remove the lens immediately and seek professional care.

• Always make sure hands are clean before handling the contacts.

• Never top off solutions. Always use new solution each time you remove your lenses, and make sure you replace your case every couple of months.

Contact lenses are a safe and useful device if used properly and with the advice and evaluation by an optometrist. Contact lens patients should have their eyes evaluated every year to ensure proper fit of the lens and to monitor eye health.

Dr. Nations practices at Cherokee Eye Group at 591 East Main Street in Canton, and at Dawson Eye Group at 5983 Hwy. 53 East, Suite 250, in Dawsonville. She received her Doctor of Optometry degree

July 2010 • www.400edition.com

and her Masters of Public Health degree in 1993 from the University of Alabama.

She is a member of the American Optometric Association, Georgia Optometric Association, and Vision Source.

400 Edition

Eight Ways to Survive the Sizzling Summer Heat

by Dr. Larry Mellick, MCGHealth Emergency Department

A

es, it’s that time of the year again, the time we celebrate our nation’s independence. Towns and communities all over the nation will be holding festivities touting excellent fireworks, food, and various forms of entertainment.

Households will host gatherings where many will serve traditional American summer fare such as fried chicken, or steaks, hamburgers, and hotdogs grilled outside; some may even use a couple of the sides recipes we’ve printed this month.

But just as a Christian might revisit the account of the birth of Christ at Christmas, or the Crucifixion at Easter, so also should all Americans revisit the history of our nation’s beginning.

In past issues we’ve offered powerful quotes from American forefathers and straightforward editorials on the responsibilities of the American citizen.

This year we’re leaving the thinking to you.

Most of us studied, at least briefly, the Declaration of Independence and the U.S. Constitution in school—and most of us have forgotten the specifics of what we learned. We had no concept of the importance of the documents we were studying. We were at an age when everything revolved in such a small orbit—right around each of us, individually.

On our back cover we’ve included the Preamble to our Constitution and a “contents” of sorts, as a reminder of what our constitution contains. In the scheme of things, it’s a very short document. It sets forth all the standards for governing our nation—a kind of do’s and don’ts list for our federal government. We’re also giving you the text of the Declaration of Independence (page 14), complete with the list of grievances levied against England’s King George III. For the full text of many of our nation’s historical documents, visit www. archives.gov/exhibits/charters/charters. html. Please don’t just skim over them.

Read them to understand them.

God Bless America!

10 400 Edition

bout 8,000 Americans have died from heat exposure since 1979, according to the Centers for Disease Control, and the mercury in the Southeast has spiked to 100 degrees already this month. So be sure you and your family know how to survive the sizzling days of summer.

The elderly, the very young, people with mental illness or chronic diseases—especially heart disease—or those taking diuretics or high blood pressure medicine are most susceptible to heat exhaustion and heat stroke. Even young and healthy individuals can succumb to heat if they participate in strenuous physical activities during hot weather.

People suffer heat-related illnesses when their bodies are unable to compensate and properly cool themselves. Summertime activity, whether in the garden, on the playing field, at the beach, or at the construction site, should be balanced with measures that aid the body’s cooling mechanisms and prevent heat-related illness.

Here are eight ways to beat the heat this summer:

1. Schedule outdoor activities strategically.

If you must be outdoors, try to limit activity to early morning or early evening hours. Take breaks regularly in shady areas or indoors so that your body’s thermostat will have a chance to recover.

2. Pace yourself. If you don’t frequently exercise or work in a hot climate, begin slowly, and gradually increase the pace. Avoid overexertion. If activities in the heat make your heart pound and leave you gasping for breath, stop, move to a cool or shaded area, and rest— especially if you become lightheaded, confused, weak, or faint.

3. Avoid direct sunlight. If you can, stay out of the sun. But always use sunscreen to reduce the heat absorbed and the moisture lost from the body. Additionally, wear lightweight, light-colored, loose-fitting clothing and a widebrimmed hat that covers as much as the head as possible. If you work in the sun, be sure to take frequent breaks and don’t push yourself too hard. Your health should not take a back seat to finishing the job.

4. Drink plenty of fluids. Don’t wait until you’re thirsty to drink. During heavy exercise in a hot environment, drink two to four glasses of cool fluids each hour. A sports beverage can replace the needed salt and minerals you lose in sweat. It’s important to keep drinking water.

5. Swimming is not “hydrating.” Don’t make the mistake of thinking swimming will hydrate you. Being in a pool all day is not the same thing as consuming lots of fluid. When you swim, you July 2010 • www.400edition.com

are exercising and, therefore, losing water and other nutrients. If heading to the pool, you’d be wise to take along plenty of bottled H20.

6. Avoid certain hot foods. Do not eat a heavy or hot meal before going outside in hot weather.

This will heat your body faster, making you more vulnerable. Avoid liquids that contain alcohol or large amounts of sugar— these cause you to lose more body fluid. Also avoid extremely cold drinks, which can cause stomach cramps.

7. Use a buddy system. During outside activities in hot weather, keep an eye on the conditions of your family, children, friends, or co-workers, and have someone look out for you, too. If you are 65 or older, have a friend or relative call to check on you twice a day during a heat wave. Likewise, if you know someone in this age group, check on them frequently.

8. Stay inside. If you don’t have to go outside, stay indoors in an air-conditioned environment.

If your home has no air conditioning, find a public place that does. A few hours spent in air conditioning can help your body stay cooler when you return to the heat. Taking cool showers or baths is also a good way to keep your body temperature cool if you don’t have air conditioning. Also, avoid using your stove and oven, as they can significantly raise the temperature in your home.

Heat exhaustion occurs when a person is overexposed to heat, resulting in loss of body water and salt. Symptoms include weakness, heavy sweating, nausea, giddiness, dizziness, collapse, fatigue, and cool, clammy, red, or flushed skin. Those suffering from heat exhaustion should immediately go inside. Rest, cool drinks, and cool baths are recommended.

Heat stroke, the most severe heat-related illness, occurs when the body is unable to regulate its temperature. Temperatures may rise to 106 degrees Fahrenheit or higher within 10 to 15 minutes. If you suspect someone has had a heat stroke, call 911 immediately.

Heat-related illnesses, especially heat stroke, can stop a beating heart or cause permanent disability if emergency treatment is not provided quickly. Don’t let the hot weather spoil your summer. Keep your heart and body healthy by taking precautions during the sizzling days of summer.

MCG Health, Inc. (d/b/a MCGHealth) is a notfor-profit corporation operating the MCGHealth Medical Center, MCGHealth Children’s Medical Center, the Georgia Radiation Therapy Center, and related outpatient facilities and services throughout the state. For more information, please visit mcghealth.org.

What’s Hot in Ice Cream

Flavors

Vanilla continues to be America’s flavor of choice in ice cream and novelties, in both supermarket and foodservice sales. This flavor is the most versatile, mixing well with toppings, drinks, and bakery desserts.

America’s top five favorite individual flavors are vanilla, chocolate, cookie ’n cream, strawberry, and chocolate chip mint.

However, ice cream flavors are only limited by the imagination. Manufacturers, scoop shops, and chefs constantly come up with new and exciting flavors for their customers. To keep consumers looking to see what’s next in the freezer case, individual processors often release limited-time “seasonal” flavors, such as gingerbread, peppermint, or caramel ice cream for the November/December holidays.

Quality Segments

While the majority of ice cream sales have long been regular-fat products, ice cream manufacturers continue to diversify their lines of frozen desserts in order to fit into various lifestyles—often called “better for you” products. Consumers can find an array of frozen desserts to fit specific dietary needs or wants, such as reduced-fat, fat-free, low-carb, “no sugar added,” added calcium or other nutrients, or lactose-free ice cream. Novelty/single-

serving products are also an important part of this trend, as some consumers prefer the pre-packaged portion when counting calories, carbs, or fat grams.

However, most consumers are looking for an indulgence when eating ice cream.

Therefore, ice cream manufacturers make sure to offer a full selection of premium and superpremium products in innovative flavors and with such mix-ins as cookies, brownies, candies, and cake.

Co-branding

Another important trend for ice cream is the continuing popularity of co-branding.

Co-branding involves partnering with successful branded companion products for increased product awareness. There has been an increase in the number of new ice cream products that use ingredients from well-known candy, cookie, fruit, and flavoring manufacturers.

In particular, novelty manufacturers have placed a strong emphasis on co-branding with popular candy flavors. And some ice cream manufacturers have teamed up in recent years with popular coffee and chocolate brands to create “ultrapremium” products. Market signs indicate that this trend will continue to be important in the future.

Courtesy International Dairy Foods Association, www.idfa.org.

he City of Cumming has the best Fourth of July celebration around! The Independence Day Celebration begins at 6:00pm on Friday, July 2, at the Cumming Fairgrounds with various vendors and activities: food and drink, inflatables for the kids, a live band, a wonderful fireworks display, along with an all-age dance contest following the fireworks. Bring your blanket, sit out on the lawn, and enjoy the festivities.

There are no admission or parking fees.

On July 3, come and enjoy the famous Steam Engine Parade that begins at 10:00am in downtown Cumming. The parade will include steam engines, antique tractors, antique cars, and many floats decorated in the spirit of the holiday. Following the Steam

July 2010 • www.400edition.com

Engine Parade, you can take a closer look at the steam engines, tractors, and cars at the Cumming Fairgrounds, 235 Castleberry Road, Cumming.

6:00pm - Vendors open 7:30pm - Band 9:30pm - Fireworks show 10:00pm - Dance contest (all ages) 9:00am - Vendors open (till 1:00pm) 10:00am - Parade begins 12:00 noon (approximately) - Parade ends at Fairgrounds 1:00pm - Celebration over Call 770-781-3491 for more information.

400 Edition

11

NORTHSIDE HOSPITAL When Diet & Exercise Aren’t Enough – Your Guide to Weight Loss Surgery

To Your Health

by Debbie Spamer, RN, BSN, CPAN, CBN, Bariatric Specialist, Northside Hospital

D

iet and exercise, the “keys” to successful weight loss, have the ability to inspire ambition, promise, and hope in countless people. But for many, success with traditional diet and exercise just doesn’t work. Fortunately, there is another option…weight loss surgery.

narrow, or sleeve-shaped and can hold only one to four ounces.

This restrictive, and irreversible, procedure not only severely limits food intake, but also inhibits hunger-stimulating hormones, both of which lead to fast and significant weight loss.

What is Weight Loss Surgery?

If you are significantly overweight, have a body mass index of 40 or greater, or have a life-threatening condition related to your weight, weight loss surgery might be for you. However, as with any surgery, there are risks. Weight loss surgery is not for everyone and you should consult with your physician to learn if you are a candidate.

Weight loss surgery is designed to treat morbid obesity by surgically changing the amount of food a person can consume and needs to feel satisfied. The surgery, only performed on people who are severely overweight and for whom diet and exercise have failed, is a life-changing decision that has the potential to resolve or improve serious obesity-related health issues and enhance quality of life.

Several highly effective options for weight loss surgery are available.

Gastric Bypass (Roux-en-Y) involves creating a small pouch out of a portion of the stomach and stapling it directly to the small intestine, bypassing a large part of the stomach. After surgery, patients feel full more quickly, which aids in controlling their hunger. With a faster weight loss, patients may improve their health issues more quickly than with the other options.

Laparoscopic Adjustable Gastric Band involves placing a silicone band around the upper portion of the stomach, thereby producing a quicker feeling of fullness and supporting long-term, sustainable weight loss. The band is adjustable through a port placed under the skin. After surgery, the patient returns to the surgeon’s office, where the port is injected to fill the band. This procedure is reversible and the band can be removed.

Vertical Sleeve Gastrectomy is a laparoscopic procedure that removes around 85 percent of the stomach. What remains is small,

12 400 Edition

July 2010 • www.400edition.com

Weight Loss Surgery and You

Atlanta’s Most Preferred for Weight Loss Surgery

A leader in providing state-of-theart surgical services, Northside Hospital offers comprehensive weight loss services including state-of-the-art surgery, nutrition, exercise, and support groups, to ensure that patients are cared for emotionally, as well as medically, through their journey of losing weight. Services are available in Atlanta, Forsyth, and Cherokee.

Staff at Northside have been performing weight loss surgery for more than 20 years and were the first in Georgia to perform it via a minimally invasive, single-incision technique, which reduces pain and scarring postoperatively. The hospital is ranked Northside #1 by Atlanta consumers in weight loss surgery in the National Research Corporation’s Healthcare Market Guide Study and, at the Atlanta campus, the hospital also is designated Center of Excellence by the American Society for Metabolic and Bariatric Surgery.

To watch in-depth videos and learn more about weight loss surgery from local experts, as well as to hear from patients on their personal experiences, visit www. northside.com/healthcast.

Comma Momma A

s we’ve seen in earlier columns, “close doesn’t count” when it comes to word choices, at least if your goal is to speak or write standard English. Here’s another assortment of words that are often muddled.

Eminent/imminent/emanant.

Eminent is an adjective that means distinguished or prominent or of high rank; think eminent surgeon or eminent theologian.

Imminent, on the other hand, means impending, or happening in the immediate future, as in “disaster was imminent.” Remember it this way: imminent and immediate start with the same letters. Emanant is considerably less common, and means emanating from.

Averse/adverse. Averse, usually followed by to, means strongly opposed to, or having a feeling of distaste. “He was averse to the merger.” In investing circles, you often hear the term risk-averse, describing investors who are not comfortable taking chances with their money. The related noun would be aversion; “Jeff has an

Close Still Doesn’t Count, Part 7

aversion to broccoli.” Adverse means unfavorable or harmful.

“Even under adverse circumstances, her sunny disposition never wavered.”

Elusive/illusive/allusive. If something is elusive, it eludes you; it’s hard to attain or get hold of: “an elusive goal.” If something is illusive, it’s like an illusion—something that looks real but isn’t. If something is allusive, it is alluding to (that is, referring to indirectly) something that’s well-known. “Achilles’ heel” is an allusive phrase; its direct meaning is vulnerability or weak point, but it’s indirectly referring to—that is, alluding to—the story of Achilles.

Speaking allusively only works if your listeners are familiar with the person or event being alluded to. If you sigh and say (as a friend did recently), “This week I gotta make more bricks with less straw,” and your listeners aren’t familiar with the Old Testament story of the Israelites in slavery in Egypt, they’ll be really puzzled about what in the world is going on with

by Nancy Wright your job in sales.

Chord/cord. Chord is usually a musical term, as in “playing chords on his guitar.” Cord, on the other hand, typically refers to that ball of stuff you use to tie up the newspapers.

Grisly/gristly/grizzly. Grisly means ghastly and horrible (a grisly crime). Gristly mean like gristle; the meat was too gristly to eat. Grizzly is the bear. A related term, grizzled, describes hair streaked or tipped with gray; a man with a grizzled beard.

Peddle/pedal. Peddle means sell.

Pedal is what you do on a bicycle.

The New York Times ran a fashion article not long ago that mentioned peddle pushers, and irate readers rose up in a body to say, “Hey, Big Newspaper, see what terrible things happen when you fire all the copy editors?”

Tinnitus/tinnitis. Medical terms that end in –itis are common; the suffix means inflammation, as in bronchitis, appendicitis, arthritis, laryngitis, gingivitis, and the like.

July 2010 • www.400edition.com

But tinnitus is typically NOT one of those inflammation terms. Look carefully at the word; it doesn’t end in -itis. It ends in -itus. Tinnitus is the medical term for noise in the ears that lacks an external source.

The word is pronounced TIN-uhtuss or tin-EYE-tiss. (There’s a lesson there, by the way: There’s not always One Right Way; look at KAIR-uh-BEE-uhn and kuh-RIBee-uhn.) At any rate, by spelling it tinnitis, that television commercial touting the herbal remedy for the noise in your ears created a word that doesn’t actually exist.

Yet. But then, that’s the way language changes, right?

Nancy Wright does occasional editing and proofreading, and formats technical books for a specialty publishing house in New York. She and her husband live in White County; you can contact her at adairmill@windstream.net. Visit the forums at www.400edition.com to read some earlier columns.

400 Edition 13

The unanimous Declaration of the thirteen United States of America IN CONGRESS, July 4, 1776.

submitted to a candid world.

The unanimous Declaration of the thirteen united States of America,

He has refused his Assent to Laws, the most wholesome and necessary for the public good.

He has forbidden his Governors to pass Laws of immediate and pressing importance, unless suspended in their operation till his Assent should be obtained; and when so suspended, he has utterly neglected to attend to them.

He has refused to pass other Laws for the accommodation of large districts of people, unless those people would relinquish the right of Representation in the Legislature, a right inestimable to them and formidable to tyrants only.

He has called together legislative bodies at places unusual, uncomfortable, and distant from the depository of their public Records, for the sole purpose of fatiguing them into compliance with his measures.

He has dissolved Representative Houses repeatedly, for opposing with manly firmness his invasions on the rights of the people.

He has refused for a long time, after such dissolutions, to cause others to be elected; whereby the Legislative powers, incapable of Annihilation, have returned to the People at large for their exercise; the State remaining in the mean time exposed to all the dangers of invasion from without, and convulsions within.

He has endeavoured to prevent the population of these States; for that purpose obstructing the Laws for Naturalization of Foreigners; refusing to pass others to encourage their migrations hither, and raising the conditions of new Appropriations of Lands.

He has obstructed the Administration of Justice, by refusing his Assent to Laws for establishing Judiciary powers.

He has made Judges dependent on his Will alone, for the tenure of their offices, and the amount and payment of their salaries.

He has erected a multitude of New Offices, and sent hither swarms of Officers to harrass our people, and eat out their substance.

He has kept among us, in times of peace, Standing Armies without the Consent of our legislatures.

He has affected to render the Military independent of and superior to the Civil power.

When in the Course of human events, it becomes necessary for one people to dissolve the political bands which have connected them with another, and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature’s God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation.

We hold these truths to be selfevident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.--That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, --That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness.

Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security.--Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be

14 400 Edition

He has combined with others to subject us to a jurisdiction foreign to our constitution, and unacknowledged by our laws; giving his Assent to their Acts of pretended Legislation: For Quartering large bodies of armed troops among us: For protecting them, by a mock Trial, from punishment for any Murders which they should commit on the Inhabitants of these States: For cutting off our Trade with all parts of the world: For imposing Taxes on us without our Consent: For depriving us in many cases, of the benefits of Trial by Jury: For transporting us beyond Seas to be tried for pretended offences For abolishing the free System of English Laws in a neighbouring Province, establishing therein an Arbitrary government, and enlarging its Boundaries so as to render it at once an example and fit instrument for introducing the same absolute rule into these Colonies: For taking away our Charters, abolishing our most valuable Laws, and altering fundamentally the Forms of our Governments: For suspending our own Legislatures, and declaring themselves invested with power to legislate for us in all cases whatsoever.

He has abdicated Government here, by declaring us out of his Protection and waging War against us.

He has plundered our seas, ravaged our Coasts, burnt our towns, and destroyed the lives of our people.

He is at this time transporting large Armies of foreign Mercenaries to compleat the works of death, desolation and tyranny, already begun with circumstances of Cruelty & perfidy scarcely paralleled in the most barbarous ages, and totally unworthy the Head of a civilized nation.

He has constrained our fellow Citizens taken Captive on the high Seas to bear Arms against their Country, to become the executioners of their friends and Brethren, or to fall themselves by their Hands.

He has excited domestic insurrections amongst us, and has endeavoured to bring on the inhabitants of our frontiers, the merciless Indian Savages, whose

July 2010 • www.400edition.com

known rule of warfare, is an undistinguished destruction of all ages, sexes and conditions.

In every stage of these Oppressions We have Petitioned for Redress in the most humble terms: Our repeated Petitions have been answered only by repeated injury.

A Prince whose character is thus marked by every act which may define a Tyrant, is unfit to be the ruler of a free people.

Nor have We been wanting in attentions to our Brittish brethren. We have warned them from time to time of attempts by their legislature to extend an unwarrantable jurisdiction over us. We have reminded them of the circumstances of our emigration and settlement here. We have appealed to their native justice and magnanimity, and we have conjured them by the ties of our common kindred to disavow these usurpations, which, would inevitably interrupt our connections and correspondence. They too have been deaf to the voice of justice and of consanguinity. We must, therefore, acquiesce in the necessity, which denounces our Separation, and hold them, as we hold the rest of mankind, Enemies in War, in Peace Friends.

We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and

by Authority of the good People of these Colonies, solemnly publish and declare, That these United Colonies are, and of Right ought to be Free and Independent States; that they are Absolved from all Allegiance to the British Crown, and that all political connection between them and the State of Great Britain, is and ought to be totally dissolved; and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. And for the support of this Declaration, with a firm reliance on the protection of divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.

Gardening Tasks:

July

by Walter Reeves

FIRST WEEK

THIRD WEEK

• Regularly remove faded flowers from salvia, zinnia, coneflower, and especially petunia. This will encourage bushiness and the production of more flowers.

• Ticks are a big problem this year.

Take time to do a “tick check” when kids return from romping in the yard or nearby woods.

• Choosing a watermelon for the Fourth? Slap it to determine ripeness. Good ones sound hollow; unripe ones sound like you’re hitting solid wood.

• Remove all stems that support faded flowers on your blue and pink hydrangeas; shorten droopy, flowerless stems by one-third.

The new growth that occurs between now and winter will produce next summer’s blooms.

• There is still plenty of time to plant seed of marigold, cosmos, cleome, and dwarf sunflower.

They’ll make a spectacular flower show in six weeks.

• Support tall flower stems prone to flop over after a rain. Use a thin stick or a length of bamboo and some jute twine to tie the plant upright.

SECOND WEEK

• Cut back by half herbs like basil, mint, and oregano. This prevents them from producing seed and promotes more fragrant leaves.

• If you’re forced to dig a hole for a post, let your water hose trickle in the spot all night long.

The water will soften the soil from its concrete-like state • Don’t let fruit tree limbs break.

Prop them up with poles or remove some unripe fruit.

• Check the houseplants you’ve stationed outdoors for insect pests. Use insecticidal soap to manage insects if you find any.

• Pick squash, cucumbers, and okra regularly. One overripe vegetable, left on the vine, stops bloom production.

• Wood chips make great mulch by saving moisture and controlling weeds. Spread a layer 2 inches deep under trees and shrubs, out to where the branches end.

• Going on vacation? Most houseplants will grow just fine while you’re gone if placed on a wet towel in your bathtub with the curtain drawn.

• Bermuda, zoysia, and centipede grass sod can be successfully installed in bare spots now.

Make sure to loosen the soil six inches deep before putting the sod in place.

• Cut back dahlias to half their height. Fertilize and water the plant to produce a crop of fall flowers.

FOURTH WEEK

• Water spring-planted trees and shrubs weekly: 2 gallons of water per foot of height.

• Prune figs lightly now, removing the tall shoots in the middle of the bush. Fruit on horizontal limbs will develop best.

• Mow grass growing in the shade one-half to one inch higher than the normally recommended height. Plants need as much leaf surface as possible to take advantage of any available light.

• Fertilize houseplants. They are getting much more light now and can use the food to grow bigger.

• Don’t automatically reach for a fungicide if you suspect a disease on your plants. Identify the problem correctly first—it might not be a disease after all.

Call 1-800-ASKUGA-1 to talk to your local Extension office.

Walter Reeves hosts a radio call-in show on WSB-AM every Saturday morning from 6:00 to 10:00am. He is the host of Your Southern Garden on GPB and writes a weekly column in the Atlanta Journal-Constitution. Get answers to your garden questions at www.walterreeves.com.

July 2010 • www.400edition.com

400 Edition 15

July is National Ice Cream Month In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”

The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2010, National Ice Cream Day will be Sunday, July 18.

The U.S. ice cream industry generates more than $21 billion in annual sales and provides jobs for thousands of citizens. About 9% of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.

Founded in 1900, IICA is the trade association for manufacturers and distributors of ice cream and other frozen dessert products. The association’s activities range from legislative and regulatory advocacy to market research, education, and training. Its 80 member companies manufacture and distribute an estimated 85% of the ice cream and frozen dessert products consumed in the United States. IICA is a constituent organization of IDFA. Articles and some recipes are courtesy the International Dairy Foods Association, www.idfa.org.

The History of Ice Cream

The

Evolution of Ice Cream Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin is known and no inventor has been indisputably credited with its discovery.

We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar.

Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.

Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet.

Historians estimate that this recipe evolved into ice cream sometime in the 16th century.

England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of

16 400 Edition

France. It wasn’t until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter, and eggs at Café Procope, the first café in Paris.

Ice Cream for America The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.”

Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington’s death revealed “two pewter ice cream pots.” President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. In 1813, Dolly Madison served a magnificent strawberry ice cream creation at President Madison’s second inaugural banquet at the White House.

Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes July 2010 • www.400edition.com

and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today’s total frozen dairy annual production in the United States is more than 1.6 billion gallons.

Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda fountain shop and the profession of the “soda jerk” emerged with the invention of the ice cream soda. In response to religious criticism for eating “sinfully” rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream “Sunday” in the late 1890s. The name was eventually changed to “sundae” to remove any connection with the Sabbath.

Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first “floating ice cream parlor” was built for sailors in the western Pacific.

When the war ended, and dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946.

In the 1940s through the ’70s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear.

Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans.

Oh the wonderful things you can do with

Ice Cream!

or fill with a specialty ice-cream such as Rocky Road or Mississipi Mud Pie.

Gourmet Ice Cream Sandwiches

Seven Layer Sundae

Even number of large soft cookies Softened ice cream Sprinkles of choice (optional)

Put a scoop of ice cream on one cookie and top it with another cookie; press lightly and trim excess ice cream overflow. Put sprinkles of your choice in saucer or shallow wide-mouthed bowl and roll the ice cream edges of the sandwich in them until covered to your liking.

Your imagination is the limit when it comes to making your own ice cream sandwiches—but just in case you’re already having a brain freeze, here are some tasty combinations (using cookies purchased premade): chocolate cookies with chocolate mint ice cream; sugar cookies with banana ice cream; chocolate cookies with vanilla ice cream, rolled in Heath bar bits; peanut butter cookies with chocolate ice cream; white chocolate macadamia cookies with vanilla ice cream, rolled in coconut flakes.

Ice Cream Sandwich Dessert 18-24 ice cream sandwiches 2 12-ounce tubs of Cool Whip 1 bag of Heath candy bar bits or 4 Heath bars broken up Chocolate syrup Caramel syrup

Place a layer of ice cream sandwiches in the bottom of a 9” x 13” disposable deep-dish rectangular foil pan, use partial bars as needed to cover the bottom of the pan. Spread a .5”-.75” layer of Cool Whip over ice cream sandwiches and drizzle chocolate and caramel syrups over the Cool Whip layer, then sprinkle liberally with Heath bits. Repeat all layers, and freeze several hours or overnight before serving.

Peach Ice Cream

6 cups chopped peaches 4 cups heavy whipping cream 1 tablespoon vanilla 2 1/2 cups sugar 1 box ice cream salt Lots of ice

1 frozen waffle, toasted 1 scoop chocolate ice cream 1 peanut butter cookie, cut in half Chocolate topping Candy sprinkles Whipped cream Maraschino cherry Chocolate topping

Puree 4 cups of the chopped peaches. In a gallon pitcher, combine cream and sugar to melt sugar. Stir in all peaches and vanilla and pour into ice cream machine.

If the mixture doesn’t reach the fill line, add milk. Process according to ice cream machine manufacturer’s instructions.

When it’s done, be sure to let ice cream mellow for at least a half-hour before serving (in ice cream machine covered with ice and ice cream salt).

pieces. Rewrap in plastic and freeze for two hours or overnight. Remove plastic wrap and place on serving dish. Drizzle with topping. Garnish with whipped cream and cherries.

Option: One large roll can be made in lieu of 6 small rolls.

Divide ice cream into 6 equal amounts and spread into an 8”x8” square on plastic wrap. Sprinkle 2 tablespoons cookie crumbs down center of ice cream. Roll up ice cream to form log shape. Freeze 1/2 hour. Pull back from plastic wrap and sprinkle each log with pecan

Triple Chocolate Crunch Shake

2 chocolate cookies broken into pieces 2 tablespoons chocolate syrup 2 scoops chocolate ice cream, softened 1/3 cup of milk Garnishes: Whipped cream Candy sprinkles

Pecan Ice Cream Roll

1/2 gallon vanilla ice cream, softened 1/2 cup chopped pecans 6 chocolate cookies, crushed Caramel or hot fudge topping Whipped cream 6 maraschino cherries, chopped

Place toasted waffle on serving dish.

Scoop ice cream onto center of toasted waffle. Insert cookie halves at an angle into ice cream. Top with chocolate topping, sprinkles and whipped cream. Garnish with cherry.

Makes 1 serving

Place all ingredients except garnishes in blender. Cover and blend for 30 seconds or until smooth. Garnish blended mixture with whipped cream and sprinkles. Makes 1 serving.

Rice Krispies Ice Cream Pie Crust: 2 1/2 cups Rice Krispies (toasted rice cereal) 1/3 cup peanut butter 1/4 cup pancake syrup or dark Karo syrup Filling: Softened ice cream (vanilla or flavor of your choice) In medium-sized bowl, mix cereal, peanut butter, and syrup well. Put mixture into pie plate and press onto bottom and sides. Fill with softened ice cream; freeze for an hour. Serve plain, or top it with your favorite fruit.

Mix it up; try chocolate-flavored Rice Krispies, exchange marshmallow cream for the peanut butter or chocolate syrup for pancake syrup,

Waffle Berry a la Mode

1/2 cup strawberry topping 1 cup fresh strawberries, hulled and sliced 1/2 cup blueberries 1/2 cup raspberries 4 frozen waffles, toasted 4 scoops vanilla ice cream Whipped cream 4 whole strawberries for garnish Gently toss 1/4 cup strawberry topping with berries; set aside. Place waffle on serving plate. Spoon 1/2 cup berry mixture on waffle. Top with a scoop of ice cream, 1 tablespoon topping, and whipped cream.

Garnish with additional strawberry.

Makes 4 servings.

400 Edition 17

Putting a meal together can be easy. Pick up some fried chicken from your favorite chickengetting place to go with these easy recipes— they’re tried and true American favorites!

Potato Salad

5 lbs red potatoes 1 1/2 tablespoons salt 5-6 hard-boiled eggs 3/4 cup green onion, including tops 2 cups bell pepper 1 cup celery 1/2 tablespoon freshly ground pepper 1 16-oz. jar sweet pickle cubes (with juice) 2 tablespoons sugar 1 1/2 cups real mayonnaise

forget to remove the seeds and membrane from the bell pepper. Add vegetables and eggs to potatoes (don’t stir yet).

In small bowl, combine mayonnaise, pickles and pickle juice, sugar, and pepper, then add the mixture to the potatoes, vegetables, and eggs. Stir everything together (try not to overmix).

Serve warm or refrigerate.

Crumb topping 1 cup all-purpose flour 1 cup brown sugar 6 tablespoons butter, softened 1 teaspoon cinnamon Mix flour, sugar, and cinnamon, using a fork to remove any lumps. Cut softened butter into mixture with a fork until all ingredients are just moist, yet still crumbly. Sprinkle on top of unbaked pie.

Baked Beans

2 cans Bush’s Original baked beans 1 medium onion, quartered 1/2 bell pepper, cut into 1” strips 1/4 cup brown sugar 4-6 slices bacon While it may sound labor-intensive compared with other recipes, the ingredients are quickly chopped—and the time you put into it will be well worth it! The key to this most excellent potato salad is to chop things into large, almost bite-sized, pieces (1/2”-1” pieces) and combine everything while the potatoes are still warm.

Wash and cut potatoes into cubes approximately 1” square. Put cut potatoes in a large pot, cover with water, add salt, and boil for about 30 minutes or until potatoes are tender. When done, drain well and return potatoes to the pot.

Chop the eggs, green onions (including the green tops), bell pepper, and celery. Don’t

18 400 Edition

Peel, core, and slice apples into approximately 1/4” slices. In small bowl, combine sugar, cinnamon, and flour, and sprinkle mixture over apples. Stir to make sure all apples are well coated. Pour apple mixture into pie shell and dot with pats of butter (1/2 stick). Top either with a crumb topping or a traditional second crust (instructions follow). Bake at 325 degrees for 45 minutes to an hour or until golden brown.

The pie is done when apples are just tender when pricked with a fork.

Combine first four ingredients in medium saucepan and cook on medium for about 30 minutes, stirring occasionally. Meanwhile, fry bacon until crisp; drain on paper towel until cool. Crumble bacon and sprinkle over beans just before serving.

Old-Fashioned Apple Pie

Pie and filling: 1 deep-dish pie shell 4-5 cups firm, tart apples (such as Granny Smith, McIntosh, etc.), sliced 1 cup sugar 1 tablespoon cinnamon 3 tablespoons all-purpose flour 1/2 stick butter

July 2010 • www.400edition.com

Alternate topping Unbaked pie shell Sugar and cinnamon 1 egg white Place pie crust on top of the unbaked pie. Brush the top with lightly beaten egg whites and sprinkle with sugar and cinnamon. Cut 3-5 slits in top crust to vent steam.

From Fire Chief Danny Bowman and the Forsyth County Fire Department uring the summer months, grilling is an activity many people enjoy,” Fire Chief Danny Bowman said. “It is important to keep some safety tips in mind when grilling, to ensure a safe and enjoyable experience for everyone.”

• Check the grill to be sure it is in good working order.

• Ensure the grill is on a flat surface, away from any structures and low-hanging branches.

• Position the grill away from siding and deck railings, and out from beneath any eaves.

• Never use a grill indoors or in a tent. These areas are highly flammable and can also cause high levels of carbon monoxide.

• Keep children and games away from the cooking area and never leave a grill unattended.

• When lighting a grill, use a long match or mechanical lighter designed for lighting grills. Always keep matches and lighters out of the reach of children.

• Use long-handled tools, to give the chef plenty of distance from the heat and flames.

• Allow the grill to cool before attempting to move it after use.

• Use only recognized charcoal starter fluid. Use lighter fluid on cold briquettes only, and use the minimum amount necessary to start the charcoal.

Adding fluid to burning or hot coals can cause a flash fire, which can result in serious burn injuries.

• When removing ashes from a grill, be sure they are cool before placing them into a non-flammable container such as a metal bucket. Water may be added to the cool ashes, but remember to stay back, away from potential hot steam.

Empty spent ashes onto bare garden soil. Do not place ashes in a garbage can or paper bag.

House fires have been caused by hot ashes which, when left on a deck or porch, later ignited.

• Follow the manufacturer’s instructions. To check the gas cylinder or pipe for leaks, brush soapy water around all joints and watch for bubbles.

If you find a leaky joint, try to tighten; however, do not overtighten. If ever in doubt about the integrity of your gas cylinder, have it tested. Never use gas cylinders that are past their legal use date.

• Open the grill lid before turning on the gas or lighting the grill.

• When you have finished cooking with a gas grill, turn off the gas cylinder.

• Follow the manufacturer’s instructions. Use only sufficient charcoal to cover the base of the grill to a depth of about two inches. Store extra charcoal in a metal container with a tight-fitting lid to keep it dry. Wet charcoal can spontaneously combust and start a fire.

• Change gas cylinders in the open air, not in a confined space. Avoid storing gas cylinders indoors or in basements.

Remember to dial 911 in an emergency.

July 2010 • www.400edition.com

400 Edition 19

Northside Hospital Unveils New BMT Unit

N

orthside Hospital is proud to announce the opening of its new Blood & Marrow Transplant (BMT) Unit, located on the hospital’s Atlanta campus, securing the hospital’s position as one of the largest clinical transplant programs in the Southeast United States.

The beautiful new unit expands the number of beds available from 17 to 36 and provides a state-of-the-art center for inpatient BMT and leukemia care that offers the following: • Emphasis on infection prevention, with 100% HEPAfiltration, individual air ducts and positive pressure rooms, seamless surfaces, and more • In-room monitoring • Medical-grade devices in every

room

• New satellite pharmacy with

chemotherapy hood

• Additional family and visitor

amenities such as an expanded family room with computer and TV, and a new exercise room with shower

“Northside’s BMT Program is the most comprehensive community program in Georgia, serving patients who undergo bone marrow or stem cell transplant therapy,” said Patti Owen, director of oncology at Northside.

“The staff of Oncology Services and specifically the Blood & Marrow Transplant Program is very excited about the opening of the new unit and being able to serve more patients.”

Northside was the first community hospital in Georgia to perform unrelated donor (allogeneic) transplants and ranks within the top 14 percent of all blood and marrow transplant providers in the country.

Performing 136 transplants during FY 2009, Northside’s program remains one of the top in the U.S. by volume and has the best survival outcomes for adult-matched-unrelated-donor transplants in the country.

For more information about BMT and leukemia services at Northside Hospital, visit www.northside.com.

20 400 Edition

Through a Woman’s Eyes

by Martha Hynson

Perfect Timing She considers a field and buys it… Proverbs 31:16

C

onsiders and buys. These words call to mind the many times I’ve either run ahead of God (by skipping the considering phase and jumping straight into buying) or lagged behind (lingering endlessly in the considering stage, resisting making a choice.) Two decisions, in particular, demonstrate these extremes for me. They took place over a span of many years but eventually taught me an important lesson.

In the early years of our marriage, my husband and I tended to make decisions impulsively. At one point, we sold a house and bought some land on which we planned to build. I don’t remember praying for guidance about selling the house or buying the land. It just seemed like a good idea—more to me than to my husband. When our plans for building didn’t work out as we’d hoped, we jumped into buying another house.

Again, the idea was more mine than my husband’s, and again I don’t recall asking God for guidance. I do remember asking Him to let us buy the house. God answered that prayer. We lived there for sixteen years, and during that time He taught me a lot about the importance of seeking His direction.

Although I didn’t bother to ask God what He thought about our buying the house, my intentions were good.

What I loved most about it was that it sat on six acres and had a fenced pasture with a barn for horses. To me it

seemed like the perfect place to raise kids. Had I prayed for discernment, I’m sure God would have pointed out the fact that my husband, who worked many hours, did not have time to care for the land, and that neither one of us knew a thing about horses!

Not long after moving in, we decided to sell. Not one person looked at the house.

Years passed and I became pregnant with our third child.

We needed another bedroom and again tried to sell our house. There was absolutely no interest.

More years passed. I had learned my lesson. I would no longer make impulsive decisions. However, I had moved a little too far in the other direction…

By the time our youngest child was in middle school, my husband had taken a job requiring him to make a very long daily commute and he, quite understandably, began to talk about moving. I resisted.

My list of reasons to stay put was long: Our daughter would have to change schools, I’d have to leave my job, we’d be much farther from our extended family, and besides, hadn’t we tried to sell our house twice before? I worried that we might be acting impulsively.

Thankfully, by this time, I had gained a little wisdom, so I began to pray for guidance.

Eventually, God made it clear that moving was the right thing to do. So I began a new list— of all the things that needed to be done to our house to

July 2010 • www.400edition.com

get it ready to sell. It seemed overwhelming. Lord, I prayed, if you want us to move, I’m ready, but would you please send someone to buy our house—just like it is?

One evening, my husband stopped by the home of a man who had done some remodeling work for us the previous year. He talked to him about replacing some exterior doors and mentioned that we were getting the house ready to sell. The following weekend, this gentleman stopped by our home and asked if he could look around outside. I assumed he wanted to check the doors that needed replacing, and I told him that would be fine. After a short while, he was back. I invited him into the kitchen expecting to talk about the cost of the work he was going to do, but instead, he said something that confirmed for me, beyond a shadow of a doubt, the wisdom of seeking God’s will and perfect timing. His exact words were, “Don’t do anything to this house. I want to buy it exactly like it is!”

And he did!

Martha Hynson is a wife, mom, teacher, and freelance writer from Watkinsville, Georgia. Check out her blog at marthahynson.blogspot.com.

Blairsville’s 12 th Annual Butternut Creek Festival W

ant to get out of the city for a delightful and relaxing weekend? Located only 80 miles north of Atlanta, the 12th Annual Butternut Creek Festival Arts & Crafts Show on July 24 and 25 offers a wonderful excuse for a summer weekend getaway in the beautiful north Georgia mountains. Blairsville, “Land of Lakes, Mountains, Scenic Beauty & Friendly People,” is located in the heart of these mountains. From the Atlanta area, take either GA400 and US 129, or I-595 and Hwy 515. The scenery is exceptional at this time of the year, the driving is easy and non-congested, and at the Butternut Creek Festival, shopping opportunities are beyond description.

If more justification is needed, the clincher is that the Southeast Tourism Society has again named the Butternut Creek Festival one of their “Top 20 Events” in the Southeast. Seventy of the finest artists, artisans, and craftsmen from throughout the mountain area of north Georgia, western North Carolina, and eastern Tennessee have been carefully juried and invited to participate. This fabulous event takes place in Meeks Park at the Union County Recreation Department Complex in Blairsville. The park is located on the south side of Highway 76/515, just 0.7 mile west of the Highway 19/129 traffic light. The festival hours are 10:00am to 5:00pm both days. There’s plenty of parking in the Park, and shuttle service will be available

between the parking areas and the exhibits and entertainment area.

Festival admission is free, as are parking and shuttle service.

Over the two days, last year’s festival was attended by over 11,000 people, and this year the festival is expected to be better yet. As Union County commissioner Lamar Paris said last year, the festival was “almost too successful. It was the largest crowd ever and just about overwhelmed Meeks Park. No one was prepared for the large numbers. They had over 70 artisans booths located along cool Butternut Creek and several thousands in attendance. All parking lots were completely full. The prices were reasonable and people were carrying out armloads of arts and crafts. We really appreciate High Country Artisans, Inc., for putting together this festival year after year. It is really an asset to our community.”

This highly successful arts and crafts show

July 2010 • www.400edition.com

is sponsored by High Country Artisans, Inc., a non-profit local arts group with only 20 members. In addition to artistic exhibitors, there will be several mountain arts demonstrators and four community service booths; annual bake sale of the Union Hospital Auxiliary; quilting demonstrations of the Misty Mountain Quilt Guild; the Plant Rescue Program; and activities of the Georgia Mountain Research & Education Center and the Union County Senior Center Art Class.

The exhibitor booths are located under the shade trees along the banks of Butternut Creek, just before its junction with the Nottely River. The Park setting includes playgrounds, walking trails, and picnic facilities. A fine variety of festival foods will be available. Five exceptionally talented musical performers are being selected to entertain you. Dulcimer music and bluegrass, mountain, folk, and country music are the typical styles provided, with maybe gospel as well.

High Country Artisans, Inc., is a nonprofit 501 (c) (3) organization. For additional information: www.butternutcreekfestival.com or 706-781-1221.

400 Edition 21

Lessons in Cooking: The Red, White, & Blue Independence Day Cake Let me tell you something—for these cookbooks, whoever cooks something, then writes down the recipes, cooks a lot of food.

One weekend recently, my mother and I decided to make some recipes and photograph the results for this issue. We were so excited! Boy, did we learn some lessons.

Lesson One: It’s not easy writing down how you cook something when you don’t normally use a recipe. There were a couple of recipes we ended up making more than once in order to change, omit, or tweak an ingredient or cook time. For example, we made three apple pies, a dessert that never looks great when I make it…but almost always tastes great.

Lesson Two: Fixing most of our mistakes wasn’t really so hard. The first apple pie crumb topping was too dry, so I melted “some” butter and brushed it on the really dry parts and stuck the pie back in the oven for “a while.” Yes! Now it looks good. But the extra cooking time rendered the apples too done and almost mushy. We realized this was not something we could tell people how to properly reproduce without our making it again. See Lesson One. Lesson Three: Trying to make your own recipe, or editing an existing one, can be rewarding when it turns out right. For instance, we re-made the original 2-hour baked bean recipe and got the same tasty results with much less effort and time.

However, for some ideas, there’s probably a reason there’s not already a recipe for it. Case in point: the red, white, and blue ice cream cake. Here’s the story of the idea we started with, the process, and our conclusion.

I’d recently made a white cake (from a box) topped with cream-cheese icing (from a can) and adorned with strawberries in the

22 400 Edition

shapes of flower petals (that kept sliding off) on top. It was a great hit and everybody loved it; it just needed ice cream and maybe a few more strawberries to be perfect. So Mom and I thought, “Surely it won’t be hard to put something like that together and just freeze it. Really, how hard can it be? We can add a layer of blueberries too; that way it would look so colorful, and perfectly patriotic for the July issue!” Hmmph.

We started by baking the white cake in a large rectangular pan; “we’ll just cut it in half and make a square cake.” Done. Mmm, smells good.

The adorable little tray we found to put our cake on wasn’t proportionally the same as the shape we’d originally designed for our cake, so we improvised, and cut a portion of the cake down to the size we thought would work well, about 4” by 6” or so. This turned out pretty good, because it eliminated the brown edges of the cake. We saw that as a stroke

July 2010 • www.400edition.com

of genius and decided that we’d go ahead and shape our ice cream layer now, so everything would be the same size. So we put the template we used to cut the cake layers (a very large index card) under plastic wrap, scooped out our ice cream and molded it fairly well with the plastic wrap and put it on a pan. We covered the cake layers, and put all three elements in the freezer while we pondered the best way to deal with getting fresh strawberry halves to stay on the cake; after all, we want them cut large, so every bite would get a huge burst of strawberry flavor. Eventually we elected to put the strawberries on one of the cake layers and let it set up in the freezer for a bit. We also opted to make a glaze with some chopped blueberries to hold the rest of the whole berries together. We put the blueberry glaze on the other cake layer and put it in the freezer too. Ta-da! Obstacle one: overcome! Now we’ll just have to assemble everything.

Assembly time, oooh, it was so easy! Except now the ice cream was non-flexible and the berries were frozen SOLID to their respective layers of cake. So we scooped out more ice cream and hand-molded it to the bottom cake/blueberry layer. Success. Hooray! The top strawberry/cake layer set on the not-so-frozensolid ice cream layer well enough. We proceeded to ice the whole thing, which turned out to be easier than

we anticipated, and we put it in the freezer. It looks awesome!

Several hours later we cut the first piece. Unbeknownst to either of us, fresh strawberries turn into tooth-breaking rocks when hard frozen. The first piece cut okay, oddly enough, without an electric knife; but the strawberries were inedible—not to mention a little tart (once they thawed a bit). “But it’s so beautiful!” we lamented. “We’ll just have to try it again, this time with a glaze for the strawberries too—and the glaze will bring out the strawberry flavor like it did with the blueberries!” Brilliant.

Mmmm, those heated strawberries smell phenomenal!

We needed to know if these strawberries would be cuttable (and tasty). “Aha! Let’s just take the top layer off, pry off the strawberry rocks, fill in any holes with ice cream, put our new strawberry glaze on, and patch the icing!” (See Lesson Two.) Turned out just right, how ’bout that!

We typed up all the recipes and I came back home to South Carolina…where I decided to make the cake again…from the recipe. It turned out okay. My strawberry glaze wasn’t as thick a sauce as the original, and the sauce was difficult to keep thick enough on the ice cream layer; I let some strawberry glaze drip down the sides. It probably would’ve worked better if I’d done it like before and put the strawberry glaze on the cake layer by itself to freeze, but, alas, I didn’t. After an hour in the freezer, I put the top cake layer on and iced it all—then back to the freezer for an hour or so.

It cut much easier, and all the fruit was sweeter. Although not perfect, it was for the most part a success. But this brings us to the next lesson...

Lesson Four: Though we’d prefer that our efforts turn out picture-perfect and beautiful, in the end it’s the taste factor that matters most. Although both cakes looked festive and just plain awesome, taste tests proved

that both needed more ice cream and more fruit.

What’s the solution, you ask?

Since the flavors of white cake and icing paired with ice cream and fruit are awesome together, you have two options.

Option One: You can make the ice cream cake as we did (for the oohs and ahs you’re sure to get) and opt to serve each piece with extra ice cream and berries.

Also, this cake stays nicely in the freezer for a long time. It’s been well over a week and ours still tastes great and has good texture.

Option Two: If the wow factor isn’t an issue for you, and you just want a great-tasting ice cream dessert, save yourself some time and make the white cake (from a box), frost it with cream cheese icing (from a can), make at least a double recipe of the berry glazes (with additional strawberries only quartered instead of chopped), and assemble them just before serving as you would a shortcake: cake, then ice cream, then berries. Either way, it’s a hit!

Here’s the original recipe:

in 1/4 cup water, then add to blueberries in saucepan.

Add 1/4 cup of sugar and cook over medium high heat, stirring constantly, until thickened (about 2 minutes). Remove from heat and add rest of blueberries while mixture is still warm.

Chill in refrigerator until cool.

Strawberry filling: Chop 1/2 cup strawberries in food processor or blender; put in small saucepan. Dissolve 1 tablespoon and 1 teaspoon of cornstarch in 1/4 cup water, then add to strawberries in saucepan.

Add 1/2 cup sugar and cook over medium high heat, stirring constantly, until thickened (about 3 minutes). Remove from heat and add rest of strawberries while mixture is still warm. Chill in refrigerator until cool. (If you want more strawberries for a

topping, just add more quartered strawberries to this glaze mixture.)

When everything is cooled, assemble cake in layers. Starting at the bottom: cake, blueberry mixture, ice cream (you can mold it with your hands to fit the size of your cake), strawberry mixture, cake. Put in freezer for at least an hour, then remove and frost with the cream-cheese icing.

Slice and serve.

Independence Day Ice Cream Cake

1 box-mix white cake 1 1/2 cans cream-cheese icing 2-4 cups vanilla ice cream 1 pint +/- blueberries, chopped 1 pint +/- strawberries, chopped 1 1/4 cup sugar (divided) 1 tablespoon + 2 teaspoons cornstarch (divided) 1/2 cup water (divided) Bake cake according to directions. (You’ll need two layers, but the shape of your cake is up to you; we used a rectangular pan and cut out our layers to the size we wanted.) Let cake(s) cool.

Wash fruit.

Blueberry filling: Chop 1/4 cup blueberries in food processor or blender; put in small saucepan.

Dissolve 1 teaspoon cornstarch

July 2010 • www.400edition.com

400 Edition 23

Events, Events,

Tip: Keep in mind that 400 Edition is now released on or about the 1st of each month. Your event needs to be submitted via our web site 30-45 days prior to your event date and no later than the 20th of the month. We have to have all the information requested on the submission form, so be sure your form is complete. Just go to 400edition.com and click “Submit an Event” on the home page.

July 4 - Independence Day July 14 - Bastille Day July 18 - National Ice Cream Day July 25 - Parents Day

Big Canoe

U.S. Army Jazz Guardians

July 2, 7:30pm. The Jazz Guardians, an 18-member group whose primary mission is to maintain and promote jazz, will perform at the Terraces. This is a free concert but any donations will go to the United Services Organization (USO). The Jazz Guardians will play tribute to the Big Bands of yesterday, performing music made popular by such greats as Duke Ellington, Count Basie, Glenn Miller, and Woody Herman. The Terraces amphitheater is located just north of the main entrance to Big Canoe on Steve Tate Road.

Heading north on Steve Tate Road, take the first driveway on the left past the main entrance. In case of rain, the event will be held at Big Canoe Chapel at 8:00pm. To get to the Chapel, take the main entrance to Big Canoe and get directions from the security officer.

Blairsville

Boat Parade

July 3, 11:00am. Independence Day Lake Nottely Boat Parade.

Cruise-In

July 3. Cruise-In on the Square.

For more information: www. downtownblairsville.com.

Independence Day at Vogel

July 4, 8:30am to 4:30pm. Vogel State Park. Celebrate at Vogel with a special flag-raising ceremony, as well as a bicycle parade, pedal boat races, sandcastle building competition, watermelon eating, sack races, egg tosses, and greased pole climbing. $5 parking. 706-745-2628.

Butternut Creek Festival

July 24 and 25, Butternut Creek Festival, Meeks Park. For more information: www.butternutcreekfestival.com.

24 400 Edition

Open Network Visitor Day

July 21, 11:30am to 2:00pm at Central Park, 2300 Keith Bridge Road (Exit 17).

Open Networking Visitor Day with the Cumming Chapter of BNI, Business Accelerating Group (BAG). Open to all, this will be a special meeting to showcase our new chartered chapter.

Cost: $5. RSVP directly to Annette Walden Mason at 770-887-6792 or Annette@PaintedLadyEnterprises.com

Dahlonega

Georgia Green Bean Festival Square Dance

July 30. Georgia Green Bean Festival Square Dance, Civic Center. For more information: www.downtownblairsville.com.

Cumming

“The Music Man”

by Meredith Willson

July 9-31, The Cumming Playhouse, 101 School Street. An affectionate paean to Smalltown U.S.A. of a bygone era, this musical follows fast-talking traveling salesman Harold Hill as he cons the people of River City, Iowa, into buying instruments and uniforms for a boys’ band he vows to organize— this despite the fact he doesn’t know a trombone from a treble clef. For more information: www.playhousecumming. com or 770-781-9178.

South Forsyth Leads Group

July 14 through August 2, 11:30am to 12:30pm at Holiday Inn Express in Cumming, next to Lowe’s. Free Networking Event. We meet the first and third Tuesday of each month. One category per industry.

For more information: Robin Grier, 770-887-2112, or rgrier@harborfs.com.

The Joy of Connecting

July 20, 7:00pm to 9:30pm at The Columns at Pilgrim. The Joy of Connecting is a relaxed dinner/ networking gathering for women business owners, entrepreneurs, and other professionals who are seriously interested in strengthening and growing their business. Reservations and prepayment required. Meeting is held on the third Tuesday of each month.

For more information: Annette at Annette@PaintedLadyEnterprises.com or www.TheJoyofConnectingCummingGA.com.

Georgia Mudcats and Yahoola Concert

July 2, 6:30pm to 8:30pm, Downtown Dahlonega. Kicking off the Independence Day weekend, this concert will celebrate traditional American music. It features the Georgia Mudcats, who have an international reputation for great Appalachian string-band music, flatland country blues, gospel music, and traditional songs from all over the South. Opening the July 2 show will be Dahlonega’s “Yahoola,” a group known for its super harmony singing and its 10-year reputation for playing some of the best bluegrass in North Georgia. Bring friends, family, and lawn chairs and enjoy the fun in downtown Dahlonega.

706-864-6133.

Parade

July 4, 5:00pm. Downtown Dahlonega.

Appalachian Jam

$14.00 student. The exploits of Mrs. Dolly Levi, and her efforts to marry Mr. Horace Vandergelder, the well-known half-a-millionaire, and send his money circulating among the people like rainwater. The show includes such songs as “Put On Your Sunday Clothes,”“Ribbons Down My Back,” “Before the Parade Passes By,” and the title song “Hello, Dolly!”

(Appropriate for all ages.) For tickets or more information: 706-864-3759 or www.hollytheater.com.

Tomato Supper Fundraiser

July 15 at the First Baptist Church of Dahlonega. This is a drop in event that includes delicious tomato/BLT sandwiches, desserts, live entertainment as well as a slide show showcasing the services our clinic provides. The cost of the tickets are $10.00 a person or $25.00 per family. This is our BIGGEST fund raiser that allows the clinic to operate and serve our neighbors throughout the year. If you are unable to attend the supper and would still like to contribute by providing a dessert or two pounds of bacon, we would very much appreciate it!! For more information, e-mail morse@windstream.net.

AARP Defensive Driving Course

July 16, 9:00am to 4:00pm. Lumpkin County Library. For more information and to register: 706-867-1910.

July 3, 10, 17, 24, and 31, 2:00pm to 5:00pm. Dahlonega Gold Museum Historic Site. Every Saturday until October 9, come listen to the sounds and songs of yesteryear. North Georgia’s mountain music singers and pickers will perform on the grounds of the historic Dahlonega Gold Museum.

Enjoy acoustic and old-time strings as the sounds of yesterday fill the air.

706-864-3513.

A Tribute To Georgia Authors

Mountain Music & Medicine Show

July 2-4, 10:00am to 5:00pm.

Amicalola Falls State Park and Lodge.

A weekend of family fun to celebrate the nation’s independence. Relay races, patriotic crafts, and the famous watermelon seed-spitting contest. $5 parking. 706-265-1969.

July 3. Originating in Dahlonega, the Mountain Music & Medicine Show has won three Gabby awards from the Georgia Association of Broadcasters.

For tickets or more information: Holly Theater Box Office (706-864-3759) or www.hollytheater.com.

“Hello Dolly”

July 8 - 11, 15 – 18, and 22 - 25 (Thursday-Saturday at 8:00pm and Sunday at 2:00pm). Holly Theater.

Tickets: $20.00 adult, $19.00 senior,

July 2010 • www.400edition.com

July 24, 9:00am to 4:45pm. Dahlonega Gold Museum Historic Site. Meet local and national authors who will bring their newest releases and older favorites. They will be glad to sign copies and add personal notes. $3.50$5. 706-864-2257.

Dawsonville

Independence Day Celebration

Bellezza Art Show

July 2-31, Bowen Art Center, Highway 9 North. The 9th Annual Bellezza Exhibit by the Sawnee Artists Assn. of Cumming, hosted by the DCAC of Dawsonville. Beautiful new paintings, wood turning, pottery,

Events, Events!

sculpture, photography at the show and sale. Artists Reception July 10, 2:00- 4:00pm, will feature music by a pianist and a strolling violinist. No entrance fee. Guests are invited to meet the artists. For more information: Marcia Chelf, 706-216-2787 or marciachelf@DawsonArts.org.

Dawson County Humane Society Summer Concert Series

July 9, 6:00pm to 10:00pm at Peach Brandy Cottage, presented by the Dawson County Humane Society.

Listen to Big Band sounds from the Noteworthy Show Band under the stars on the lovely grounds of the Peach Brandy Cottage. Advance tickets are $30 each per concert, or $35 at the door.

Ticket price includes a BBQ buffet dinner; cash bar available. No coolers please. Tickets can be purchased at www.dawsoncountyhumanesociety. org, or mail your check, payable to Dawson County Humane Society, directly to Peach Brandy Cottage, 3 Shepherds Lane, Dawsonville, GA 30534. For more information: Candy Adams, 770-654-4096 or cadams1830@windstream.net.

Helen

July 4th Mountain Style

July 2-4, 8:00pm on Friday to 9:00pm on Sunday. Unicoi State Park and Lodge. The weekend will include a watermelon eatin’ seed spittin’ contest, sack races, music concert, hoedown, and fun for the entire family. $5 parking.

800-573-9659, ext. 305.

Visiting Artist Series at Unicoi

July 3, 10, 17, 24, and 31, 11:00am to 7:00pm; July 4, 11, 18 and 25, 10:00am to 2:00pm. Unicoi State Park and Lodge. Every weekend through mid-November. Several talented artists and craftspeople from Georgia and surrounding states will demonstrate and have samples of their work for sale. $5 parking. 800-573-9659, ext. 305.

Saturday Evening Concert Series

July 3, 10, 17, 24, and 31, 8:00pm to 9:00pm. Unicoi State Park and Lodge.

Every Saturday through mid-November.

Some of the best musicians in the area perform a variety of music, from Appalachian Mountain to bluegrass to Southern gospel. “Pass-the-hat” donations. $5 parking. 800-573-9659, ext. 305.

Youth Fishing Days at Buck Shoals

July 17, 8:30:00am to 4:00pm.

Smithgall Woods Conservation Park.

Children and their special “big person” can fish in a lake stocked with catfish, bass, and bream. Fish caught can be kept. Bring your own bait and rods.

Some rods are available for loan. Call for directions to “Buck Shoals.” $5 parking. 706- 878-3087.

Introduction to Nature Journaling

July 24, 9:00am to 1:00pm. Smithgall Woods Conservation Park. Make a simple saddle-stitched booklet and learn techniques for recording your close encounters with nature. Artist Linda Lindeborg will help participants explore ideas for themed journals, learn basic drawing techniques, and investigate nature prints and rubbings.

Then take a walk in the woods and do some sketching. Register by July 16. $25 plus $5 parking. 706-878-3087.

Folk Life Traditions

July 30, 8:00pm to 9:00pm, and July 31, 10:00am to 9:00am. Unicoi State Park and Lodge. Watch demonstrations of everything from spinning, to candle dipping, to butter churning. Concerts will feature traditional Appalachian and old-time mountain music. Festivities will include mountain skills displays, concerts, and Appalachian-style community dancing. $5 parking.

800-573-9659, ext. 305.

Hiawassee

July Concerts at the Fairground

July 3, Ray Stevens , July 16, Blake Shelton All concerts start at7:00pm at Georgia Mountain Fairgrounds. For more information: 706-896-4191 or gamtfair@windstream.net.

performances, fun carnival rides, unique attractions, and a glimpse into North Georgia’s rich history and culture, the Fair provides something for every member of the family. For more information: 706-896-4191 or gamtfair@windstream.net.

July 9-25, 8:00pm to 4:00pm at Sautee Nacoochee Center. Community story performance. Singing, live music, puppetry, and movement. Compelling stories about the families we were born into and the ones we make ourselves.

For more information: Terri Edgar, 706878-3300 or tedgar@snca.org.

Jasper

Fun Day at Lakota Cove

July 3, 11:00am until 5:00pm. Big hot dogs with all the trimmings, live music, hayrides, tent sale, art fair.

Woodworkers, photographers, potters, Native Americans, and many more will show off their skills. Browse through the tent sale where you can buy now and pick up later. Directions: Just a stone’s throw from Big Canoe off Cove Road, 2 1/2 miles west of the new rotary on Steve Tate Highway. From Atlanta: Take I-75 to I-575N. I-575 becomes Hwy 515. Turn right at the 4th traffic light on Highway 53 (beside Ingles). Then turn left at the 3rd traffic light (beside Walgreens) on Burnt Mountain Road. Turn right at the 3-way stop onto Cove Road. Go 7.3 miles and turn right on Old Mill White Road Ext. We are the first drive on the right. For more information: 770-893-3495 or www.LakotaCove.com

Jasper Farmers’ Market

July 3-31, 7:30am to 12:00pm at Park and Ride lot, near Lee Newton Park.

Purchase wholesome, fresh produce and hand-made arts and crafts from local producers every Wednesday and Saturday. For more information: Kathy Bell (706 253 8840) or farmersmarket@pickensmg.com.

Sautee Nacoochee

Headwaters: Birth, Death and Places In-Between

4th of July Fireworks

July 4, 9:45pm . Georgia Mountain Fairgrounds. Gather your friends and family this summer and celebrate Independence Day at the Georgia Mountain Fairgrounds with a fireworks extravaganza. For more information: 706-896-4191 or gamtfair@windstream.net.

Georgia Mountain Fair

July 21-31, opens at 10:00am at Georgia Mountain Fairgrounds. The 60th annual Georgia Mountain Fair, held at the historic Georgia Mountain Fairgrounds. With first-class musical

July 2010 • www.400edition.com

400 Edition 25

green

from the ground up.

designed to respect your site and the environment.

planned to harmonize your lifestyle and budget.

fabricated of enduring products with a lifetime structural warranty.

Read our 17 Green Principles at lindal.com/green17 Independently Distributed by:

Blue Ridge Cedar Homes Dawsonville, GA

706-216-2511

www.lindal.com/blueridge

26 400 Edition

Life is a mirror. We look forward, that’s the future. We look back, remember and learn—that’s a reflection.

A Family Vacation in Cody, Wyoming

I

n 2000, Linda and I, along with our grandson Aaron Snider, age eight, went on what we considered the vacation of all vacations. As soon as Aaron got out of school in May, we headed out for our destination: Jackson Hole, Wyoming. With our Jayco camper in tow, we arrived in Jackson Hole on July 3. Why did it take so long?

Because we took our time and didn’t miss much. We intentionally went out of our way to see recommended sites on the map. We missed the big rodeo event in Cheyenne, Wyoming, so we decided to travel 70 miles off the regular highway to Como Bluff, location of the only house built with dinosaur bones.

It is a museum now, but is not on many atlas maps; so I suggest you stop at the Chamber of Commerce in Cheyenne.

I am writing this article assuming you are going to drive. With the economy easing a tad, I figure this summer is going to be your best chance to take a far-away family vacation, so load up the car and go. The trip will have a therapeutic value for the parents and a redeeming historical value for the kids, regardless of their age. Since Wyoming is so rich in prehistoric history, we will recommend a couple of stops for sightseeing, as well as dinosaur digs.

As we left Como Bluff we came upon the town of Medicine Bow, the setting of the events depicted in the old TV show “The Virginian.” Medicine Bow consisted of a grand hotel with its own history, and good food. It has one mechanic and his towing service, and a railroad museum. The highway is wide enough to land a jumbo jet on, and is probably the least traveled, except by curious tourists.

After a couple of days in Casper we left for our next stop, Lander. On our way to Lander, Wyoming, we made a lot of stops, with the idea that we may never pass this way again and wanted to see everything we could. My most memorable stop was “Hell’s Half Acre.” The term referred to a spot of land that dropped off a cliff; in the old days native Americans would drive fleeing buffalo over the cliff to the squaws waiting below with skinning knives.

As we pulled into Lander we were happy to see

July 2010 • www.400edition.com

by Bob Merritt

they had a WalMart, which RVers refer to as the mother ship. We found our campsite a couple of miles past town and settled in to tour the “Wind River Country.” It had its own kind of beauty, with its hills, sunsets, and sunrises. Coffee had a special taste out there. By prearrangement, we met up with my brother Bill and his wife, Wanda, there. A business in town caught my eye. This company supplies the world with bronze statues of stampeding longhorns. There was also a man there who taught us fly fishing. We ended up camping in this location for a month, and each day would find us heading out for new sightseeing locations.

It would have been easy to stay in Lander, but there was just too much to see. We decided to leave both RVs in Lander, and tour the rest of Wyoming in our Tahoe. We enjoyed Thermopolis; as its name suggests, it is covered with hot tubs, hot baths, water parks, and a park of thermal pools. As fascinating as the thermals were, we found two other sights that still have us talking.

One of them is a wax museum full of life-like characters ranging from Lewis and Clark to Lizzie Borden and her axe. Lizzie watched me as I toured the wax museum and I still am not sure she wasn’t for real.

It was the dinosaur museum that fascinated Aaron the most. It was my first venture into a world where these huge creatures were put back together, and it showed their enormous size. We regretted having to move on down the road, and not being able to go on one of their organized dinosaur digs. We moved on up the highway and stopped in a neat town for lunch and to do some sightseeing. The town of Buffalo is filled with old homes, large trees, and unique stores and shops. For a short time it was like being back in North Georgia. From there we journeyed up Highway 90 to get back on track, until someone said, since we are this close, we ought to

see Custer’s Battlefield. We agreed and crossed over into Montana.

What a fascinating state. I was intrigued by the signs on the highway that read “Moose crossing.” You could see forever on each side of the divided highway, so it seemed impossible to miss a moose as big as a house; but I am told that they come out of nowhere and travel at such a great speed that they are there and it’s too late. Before entering the park known as the Little Bighorn, we visited a couple of Indian stores and came away with a healthy respect for the artistic talents displayed in their paintings and crafts. We were fascinated by the history of the battle before, during, and after the engagement. Plans were under way to start a Indian museum, so it should be finished by now. Take your camera and your video camera; your pictures will be treasured for years to come.

It may sound as if we made all these visits in one day; we didn’t. We found the motels to be reasonable, with many vacancies if you didn’t try to get too close to downtown.

So here we are in Cody, Wyoming; so what can I possibly say about it that would make you want to go there? At first glance you might think that the Chamber and businesses had done a good job in preserving a unique western frontier town. The truth is, Cody as you are seeing it isn’t that old at

all. In truth, at one time the only modern building was the Irma Hotel. It was built with financing from Buffalo Bill Cody, who had acquired his wealth as a Wild West performer and entertainer. He named the hotel after his daughter.

It is big, it is plush, even by today’s standards. A group of businessmen approached the famous hunter and Indian fighter about using his last name for the town they wanted to develop. After hearing their proposal, he agreed as long as they built the town around the hotel. They agreed and what you see today is what they planned back then.

I happen to think every tourist town should use Cody, Wyoming, as a model. Here is what you get for your visit to Cody. Main Street is lined on both sides with shops, eateries, and other accommodations. If that isn’t enough, the side streets for blocks over are the same way. When it comes to eating, Cody has it all. Some foods are very much alike, but presented differently. For instance, how about eating hot dogs at “Mustards Last Stand” or “Annie Oakley’s Cowgirl Café” or having a taste of the Old West with elk and buffalo as free samples at

the “Wyoming Buffalo Company.”

Sure, you can get Italian, German, and French cuisine; but in this town, do it after the sun goes down and at one of the sidewalk cafes. You’ll notice how wide the streets are, and they were done that way on purpose. The street rule is, it has to be wide enough to turn a team of twelve mules around in.

If downtown is not enough, try the Buffalo Bill Historical Center.

They stamp your hand, anticipating

July 2010 • www.400edition.com

a two-day visit—and it could take it. Every night is capped off by a live rodeo just outside of town, where local cowboys and cowgirls put on a really good show. The next day, plan on visiting Old Trail Town, the authentic western town just a little farther out.

See where Jeremiah Johnson is buried and where Butch Cassidy and The Sundance Kid stayed. I promise you’ll never look at a western movie the same again. What a collection of old historic cabins, saloons, and general stores. As I remember, it is free.

Now, back downtown for a while, where at an announced time there will be a staged shootout just off Main Street and beside the Irma Hotel. During this performance, there’s a special appearance by the great grandson of Buffalo Bill; he is dressed to the hilt just like his great grandpa. This is a great photo opportunity, and he is willing to pose for you. You might notice the 45-foot-long lever action rifle on top of the outdoor sports center, Cowboy Supplier.

During a parade, John Wayne stood beside this rifle on a float, and at the end of the parade he got to fire the rifle (cannon) its one and only time, before it was retired to its current home.

For me, everything after our stay in Cody took a backseat.

Sure, the Teton Mountains were gloriously breathtaking, and Jackson Hole gave us some good memories, and who wouldn’t enjoy a trip through Yellowstone Park with its abundant wildlife and Old Faithful; but I’ll take Cody, Wyoming, anytime. Someday I’m going back with Linda.

400 Edition 27

My Favorite Vacation

I

n the spring of 2009, my husband and I had grown stir crazy and decided that we needed a break from reality. During the dayto-day, everyday struggles of life we started to ask ourselves, “What’s the point of it all?” We knew it was time for a vacation.

Something tropical was best for us, since we are both beach bums at heart. A coworker told me about North Captiva Island, which is off the Gulf coast of southern Florida. She had spent a family vacation there when she was younger and said that there was something so special about this place she had been, but she couldn’t quite put her finger on it, or explain why with words. Curious, I did some research to see if it was right for us. We also researched luxurious-looking Caribbean resorts and cruises—but the simplicity of North Captiva Island just kept calling our names. So we decided to heed the call and take off on a romantic adventure together.

We booked a tiny house right on the beach for a week. We counted down the days, and when the morning of our trip came, we packed our car with suitcases, a cooler, and enough fishing poles for an entire fishing village. My husband’s true passion in life—after me, of course—is fishing.

We drove for nine hours, which seemed to pass by quickly, since we had not spent time just talking and laughing together in a long time. We had memorized the state capitals on previous road trips, and delighted in the fact that we could still remember so many, quizzing each other along the way. And we played other games, such as, “Whoever spots the first palm tree wins!”

As we ventured further south, the ground seemed to flatten, roads turned into canals, pine trees were replaced by palm trees, typical chain restaurants became seafood restaurants with fun names like “Mermaids and Marlins,” WalMarts shrank down to beachy momand-pop souvenir shops, and the

28 400 Edition

fast-paced run of life as we knew it slowed down to a stroll. We went to the nearest grocery store and stocked up on all the essentials, then caught our ferry to the island. The speedy ferryboat zipped past other islands along the way, and as we approached North Captiva I couldn’t help but feel that we were headed somewhere magical. Weathered bungalows dotted the beaches, which were almost completely deserted.

They were like blank slates calling out for the story of our exploration.

After we landed on the island, I immediately had the sensation of being far away from home and far away from all of the responsibilities that come with it. The island had no roads or cars—only sandy lanes on which to navigate a golf cart that was issued to us upon checking in.

There were also no tall buildings, just adorable homes that looked as though they were designed to reveal each homeowner’s inner child, with seahorse statues flanking the driveways, and seashell cutouts in turquoise shutters.

We made our way through the tropical foliage to the beach house that we would call home, if only for a short time. At first glance it was a little

rough around the edges, but when I opened the door and walked inside, I gasped at the sight of water gleaming through the sliding glass doors and windows along the

far wall, from one side of the home to the other. The furnishings were nothing to be thrilled about—Eighties seaside décor that could use a little dusting—but the glistening water carried away with it any care about superficial things, which is something the owners must have known would happen. The water lapped so close that during our time in the home, it felt more like we were in a houseboat than in a house. Even with all of the doors and windows closed, we could hear the soothing sound of the waves crashing on the shore from anywhere inside. From our bed, it seemed as though we could reach out and touch the water.

Every morning my husband would rise with the sun, collect his gear, and walk outside to fish from the beach.

He would release most of his catches but keep some for lunch and dinner.

I would linger in bed a little longer, then get up to make breakfast. After breakfast we would usually take a mid-morning nap, then set out to explore the island. Then, drained from the sun, we would head back in for an afternoon nap.

On our first day on the island, while traveling past all of the uniquely

shaped, pastel-colored homes, I said to my husband, “Okay, let’s see the other half of the island.” He turned to me and said, “No, honey.

That was all of it.” At first I was disappointed, but my disappointment

July 2010 • www.400edition.com

by Vanessa McBrayer

immediately turned to thrill at the thought of being on such a tiny island. There were no traffic lights or traffic jams. There were, however, plenty of passing turtles! Life was unhurried and in its simplest form: just to be. We couldn’t believe all of the different varieties of shorebirds there were, and loved watching each gathered “clan” chase the retreating waves, searching for whatever was left by them. Every day we would drive past a little lagoon where boats were docked and look for a manatee family that was said to live there, but were disappointed time and again when the lagoon remained empty of manatees.

There were three restaurants on the island, each with its own distinctive personality and flavor. Our favorite was a tiny restaurant built on stilts out over the water. There were windows in the floor so you could see fish swimming beneath you. We were treated like royalty, but that was probably due to the fact that we were usually the only people there!

We enjoyed everything from scallops and fresh catch specials to Mexicannight burritos, and I even had my first Bananas Foster, which was heavenly.

On one occasion, we went on a hike through the interior of the island, where we were transfixed by the otherworldly terrain. We saw dens in the ground where the turtles burrow, and even saw a bald eagle in its nest! The rest of our days were spent lazily strolling the beaches hand in hand and all alone, collecting tons of large beautiful seashells, fishing for and cooking our dinner together, and navigating the winding paths in our golf cart. We also enjoyed watching pelicans dive into the water like torpedoes while we ate breakfast on our balcony in the mornings, and later watching dolphins swim past, wondering if they were watching us too while we ate ice cream in the hot afternoons.

Nearing the end of our trip, we went to the lagoon for our last attempt to try to spot the manatees.

Hanging over the edge of the dock while holding a head of lettuce, which I had heard they love to eat, I

lay and waited. Finally, a dark figure approached me. I wasn’t sure what I was seeing until it came closer. It was a huge rounded creature that seemed to glide gently through the water and I knew it was a male manatee. I dipped the lettuce down into the water and he came closer, but then hesitated. Sensing his fear of me, I let the lettuce go so that he could eat it. I came back the next day and to my surprise the whole family was there—the same male that I had seen the day before, a large female, and her baby, which was so tiny in comparison. No matter where its mother swam, the little one stayed snuggled up right by her side, tracing her every move. It was truly a time that I will always remember.

As our trip came to an end, we were very sad to leave the island that taught us to appreciate the simple things in life and brought us closer together; but somehow we knew these were lessons that we would keep with us. Being on the island gave us the chance to get to know each other all over again and helped

us to remember how much fun we have when we are together, which is part of why we love each other in the first place.

I cannot imagine a horrible catastrophe such as a huge oil spill ruining an incredibly beautiful, peaceful, pure, and fragile place, but it is a possibility. North Captiva Island is not somewhere over the rainbow, even though that is how it seemed.

It is one of many places along the Gulf that are not just there for us to escape to, but are also home to so many people and animals. I for one do not want to sit back and pray that everything will be okay. I want to do something to help. Even though I am just one person, I know that every single person has an impact, and if everyone will do something to change their impact on this planet from a negative one to a positive one, then together we can reverse the paths of our destruction. My next car will definitely be a hybrid, and I plan to donate to the National Wildlife Federation. If you have a vacation planned to a

10:00am - 5:00pm

3:00pm

Inflatable Obstacle Course; Moonwalk - under 4 years. Games.

Located in BB&T parking lot 10:00am - 6:00pm On Historic Downtown Square 10:00am - 5:00pm Located at Courthouse Hill 2:00pm on the west lawn of the Gold Museum, with Mayor McCullough and other dignitaries 2:30pm (immediately following patriotic ceremony) on west lawn of Gold Museum

Gulf coast community, please do not cancel your reservation as so many people already have.

Please support these hurting communities of people and animals by keeping your reservations and by reporting any oil-threatened wildlife.

Vanessa McBrayer, her husband, three cats, a dog, and five fish make their home in Dawsonville. She is the Salon Director of Lava Hair Studio.

Her hobbies are writing, hiking, gardening, and traveling. Life Philosophy: Appreciate the simple things in life.

sponsored by The Dahlonega Nugget and Dahlonega Wal-Mart, will be held at the Kids Zone in the BB&T parking lot. Cub Scout Pack 303 will be serving free watermelon slices to the public following the contest 3:00pm - 5:00pm Enjoy Square

around the

5:00pm downtown Dahlonega!

in

6:00pm - 9:15pm on

North Georgia Drill Field 9:00pm - Kayla Armstrong performs patriotic songs on North Georgia Drill Field

from North Georgia Upper Parking Lot. Hamburgers and hot dogs will be for sale at the North Georgia Drill Field July 2010 • www.400edition.com

400 Edition 29

400 Edition Wining & Dining

Knowing Wine

by Nancy Forrest

General Winemaking Wine of the Month - July Louis M. Martini, Monte Rosso Vineyard, Cabernet Sauvignon, CA, 2002

W

inemaking is known as enology (oenology) and is also referred to as vinification. It involves starting with grapes and ending with a bottled wine product.

Wine is divided into two categories: still wine and sparkling wine (without carbonation/with carbonation). There

Process: 1. Harvesting. Grapes are harvested either manually or by machine.

Dark in color. Fruity with oak aromas.

Blackberry and berry flavors. Firm tannins and length finish.

Wine of the Month - June 2006 Chambourcin

2. Crushing. Red and purple grapes are gently crushed to break the skin to cause them to bleed juice. Destemming removes the stem that holds the grape. Some stems may be left, depending on the amount of tannin desired in the wine. For red wines, skins are left in the juice (permitting maceration during fermentation). Most white wines are made without destemming or crushing and go directly to the press, where the skins and seeds are removed and have very little contact with the juice. RosĂŠ wines are crushed and the dark skins are left in contact with the juice just long enough to extract some light color.

3. Fermentation. Yeast is the naturally occurring white substance on the outside of the grapes which allows fermentation to occur. However, many times cultured yeast is added to the must (the liquids and solids crushed from the grapes). This stabilizes the wine. Yeast cells feed on the sugars in the must and produce carbon dioxide gas and alcohol. The wine is left to ferment to roughly 12% alcohol or until most of the sugar is converted

are five basic stages in the winemaking process: harvesting, crushing and pressing, fermentation, clarification, and bottling.

The steps for making white wine and red wine are essentially the same. This article discusses only still wine.

to alcohol. The brix (or sugar level content of the wine) is measured. If the sugar content of the wine is too low to produce the desired amount of alcohol, additional sugar may be added to the must.

4. Clarification. After the yeast fermentation is completed, bacterial or malolactic fermentation occurs. This step converts malic acid into lactic acid and carbon dioxide, which softens and smoothes the wine and adds complexity. After a period, the wine is separated from the dead yeast and any solids that remain. The removed substances are called lees. Fining agents (egg white, milk, gelatin, etc.) absorb unwanted substances and fall to the bottom of the tank. These agents are also used to balance the wine’s tannins and astringency, and absorb particles that could cloud the wine.

Filtration removes any large particles left in the wine.

5. Bottling. Sulfur dioxide or potassium sorbate is added to prevent bacterial and fungal spoilage and acts as a preservative and protects against oxygen. A final dose of sulfites is added to preserve the wine before it is poured into the bottle, and corked and aged if desired.

Below are some of the common terms used in the winemaking process: Our signature red wine, made from a French-American hybrid and aged over 3 years in a combination of French and American oak. Its mellow palate, with mild tannins, expresses the subtle aromas of black pepper, cinnamon, cranberries, raspberries and dark chocolate.

Aging

Alcohol

Balance

Bottle Aging

Bottling

Brix

Carbon dioxide

Clarify

Enology

Fermentation

Filtering

Glucose

Lees

Malolactic fermentation

Must

Press

Racking

Still Wine

Sulfites

Tannin

Correction: The June issue contained the incorrect wine name and tasting notes for the Wine of the Month. The correct name and tasting notes are at the left.

Food Presentation: Garnishing

“Oh,

how lovely this looks!” my grandmother would often exclaim regarding the presentation of her plate. She liked a variety of colors and textures and a good use of white space. A simple vegetable and cornbread lunch could be a work of art with vegetables of green, white, and maybe orange or yellow—with a few slices of tomato or cucumber, a whole green onion, or some chopped onion to garnish. Even the worst-looking dish can look appetizing if it’s presented well—and garnishes help do just that. Depending on the dish, you can use fresh fruit, dried or crushed herbs, vegetables, nuts, sauces, candies, dairy products, and even some flowers to dress up a dish.

Garnishes may be sprinkled, drizzled, and/ or placed. Your garnish should be safe to eat.

Personally, I don’t care if it tastes good or not, so long as it looks good; however, there are those who disagree. Odd numbers of objects are more pleasing to the eye; use 1 or 3 of something instead of 2 or 4. For instance, you might enhance the presentation of a plain scoop of ice cream by placing a strawberry in the dish beside the ice cream; or garnish a bowl of rice with three cherry tomatoes and some chives. Garnishes are also great for covering imperfections in your food.

Almost anything can be garnished. Fruits work great with desserts, as do some herbs, nuts, candies, and of course dairy products such as whipped cream or ice cream. Use

flowers in drinks (either fresh and floating, or frozen into ice cubes), salads, or as an overall garnish to a plated meal. Herbs, heavy cream, breads, or cheese are excellent for garnishing soups; and meats can be spruced up with whole herbs, sprinkled crushed herbs, or sauces drizzled over the top and plate. Try garnishing your vegetable dishes with herbs, nuts, raisins, or cheese sauces. As with all things artistic, you are limited only by your imagination—well, that, and using only non-poisonous garnishes.

Some edible flower garnish ideas: (use only untreated flowers and remember to wash them before eating) Fuchsia (Fuchsia X hybrida) Garden sorrel (Rumex acetosa) Gladiolus flowers (Gladiolus spp) - remove anthers Dandelions (Taraxacum officinale) Clover (Trifolium species) Cornflower (Centaurea cyanus) Calendula (Calendula officinalis) Carnations petals (Dianthus caryophyllus - aka Dianthus) Chrysanthemums (Chrysanthemum coronarium) - petals only Hibiscus (Hibiscus rosa-sinensis) Impatiens (Impatiens walleriana) Lilac (Syringa vulgaris) Marigold (Tagetes tenuifolia - aka T. signata) Nasturtiums (Tropaeolum majus)

Real Men Cook

by Patrick Snider

Pansy (Viola X wittrockiana) Peony (Paeonia lactiflora) Snapdragon (Antirrhinum majus) Sunflower (Helianthus annuus) Violets (Viola species) Other garnish ideas: Any kind of sauce that drizzles Blueberries, raspberries, blackberries Butter pats Carrots (peel curls) Cheese (wedges, rounds, grated, or as a sauce) Chocolate chips or curls Coconut flakes Cracked pepper Cream drizzle (in soups) Grapes Ice cream Pears or apples (shapes or fanned slices) Lemon (wedges or peel) Lettuces Mint Orange sections Paprika Parsley Peppers Pickles Radishes (peel curls) Raisins Strawberries Cherry tomatoes Whipped cream

Tomato Pie

4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped 1/2 cup chopped green onion 1 (9-inch) prebaked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 1 cup mayonnaise Salt and pepper Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

July 2010 • www.400edition.com

400 Edition 31

We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.

Above is the Preamble to the Constitution of the United States of America. Below are the sections of our constitution and the subjects they cover.

Look inside for the full text of the Declaration of Independence. * Preamble [“We the people”]

* Amendment IV [Search and Seizure (1791)]

* Article I [The Legislative Branch] o Section 1. [Legislative Power Vested] o Section 2. [House of Representatives] o Section 3. [Senate] o Section 4. [Elections of Senators and Representatives] o Section 5. [Rules of House and Senate] o Section 6. [Compensation and Privileges of Members] o Section 7. [Passage of Bills] o Section 8. [Scope of Legislative Power] o Section 9. [Limits on Legislative Power] o Section 10. [Limits on States]

* Amendment V [Grand Jury, Double Jeopardy, Self-Incrimination, Due Process (1791)]

* Article II [The Presidency] o Section 1. [Election, Installation, Removal] o Section 2. [Presidential Power] o Section 3. [State of the Union, Receive Ambassadors, Laws Faithfully Executed, Commission Officers] o Section 4. [Impeachment]

* Amendment XI [Suits Against a State (1795)]

* Article III [The Judiciary] o Section 1. [Judicial Power Vested] o Section 2. [Scope of Judicial Power] o Section 3. [Treason] * Article IV [The States] o Section 1. [Full Faith and Credit] o Section 2. [Privileges and Immunities, Extradition, Fugitive Slaves] o Section 3. [Admission of States] o Section 4. [Guarantees to States] * Article V [The Amendment Process] * Article VI [Legal Status of the Constitution] * Article VII [Ratification] * Signers * Amendment I [Religion, Speech, Press, Assembly, Petition (1791)] * Amendment II [Right to Bear Arms (1791)] * Amendment III [Quartering of Troops (1791)]

* Amendment VI [Criminal Prosecutions - Jury Trial, Right to Confront and to Counsel (1791)] * Amendment VII [Common Law Suits - Jury Trial (1791)] * Amendment VIII [Excess Bail or Fines, Cruel and Unusual Punishment (1791)] * Amendment IX [Non-Enumerated Rights (1791)] * Amendment X [Rights Reserved to States (1791)] * Amendment XII [Election of President and Vice-President (1804)] * Amendment XIII [Abolition of Slavery (1865)] * Amendment XIV [Privileges and Immunities, Due Process, Equal Protection, Apportionment of Representatives, Civil War Disqualification and Debt (1868)] * Amendment XV [Rights Not to Be Denied on Account of Race (1870)] * Amendment XVI [Income Tax (1913)] * Amendment XVII [Election of Senators (1913)] * Amendment XVIII [Prohibition (1919)] * Amendment XIX [Women’s Right to Vote (1920)] * Amendment XX [Presidential Term and Succession (1933)] * Amendment XXI [Repeal of Prohibition (1933)] * Amendment XXII [Two Term Limit on President (1951)] * Amendment XXIII [Presidential Vote in D.C. (1961)] * Amendment XXIV [Poll Tax (1964)] * Amendment XXV [Presidential Succession (1967)] * Amendment XXVI [Right to Vote at Age 18 (1971)] * Amendment XXVII [Compensation of Members of Congress (1992)]

Happy Independence Day, America