PRIME August 2017

R O F TS E L N U ZI AD A G E A R M TU A A M

AUGUST 2017

Claudia’s Mesa .......................................................... P. 2 Sunshine Showers ..................................................... P. 6

2 I August 2017 PRIME

A note from the editor

Do you know a senior who should be featured in a future edition of Prime? Email your suggestions to Hannah Overton at hoverton@dailychronicle.com or 406-582-2642.

Claudia’s Mesa..............................................................2 Hydrangeas ..................................................................5 Sunshine Showers.........................................................6 ‘Age Out Loud’ Stories Due August 11...........................7 Save the Date for Active Aging Week September 25-29......................................7 Supplements vs Food; the Quest for Balanced Nutrition.........................................7 Recipes.........................................................................7 Senior Center Listings & Menus...............................9-11

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Claudia’s Mesa:

Bozeman’s Hidden Latin-American Bistro and the Chef/Author Behind It

By Hannah Overton

W

hen you first walk into Claudia’s Mesa, located in the back of the same building as Red Tractor Pizza at 1007 W Main St, Bozeman, you may think you’ve stumbled into someone’s beautifully decorated kitchen. Plump, vine-ripened tomatoes rest on a sturdy island next to a jar of Claudia’s famous homemade salsa verde. Against the back wall, the simple shelves are filled with brightly colored coffee mugs and kitchen staples; a tin of utensils here, stacks of white plates and bowls there. A pot of freshly made tamales simmers on a plug-in burner on the counter. Lettering on the wall spells out “Somos uno en la mesa,” or, “We are one at the table.” On the opposite wall, a large, ornate atlas hangs. “This is Colombia,” Claudia says, pointing at the map. “This is where I’m from.”

PRIME August 2017 I 3

A door on the left side of the kitchen leads to the dining area of Claudia’s Mesa. This room is a deep, gorgeous Caribbean blue. There are six tables in the room, including a large half-booth with sunny pillows and colorfully patterned upholstery. The walls are covered with local artwork. The bistro-like restaurant seats 18 people. Everything about the little dining room is comfortable, calming and closeknit. This is exactly the vibe that Claudia is going for.

“This is a dream come true for me. I always wanted a little place. Food is very intimate. I like to deal with people, and food, for me, is a connection.”

Claudia Krevat was born on the Caribbean Coast in Barranquilla, Colombia. She attended a bilingual school and enrolled in Florida International University where she studied Sociology and International Relations. In 1998, when the economy took a nose dive, Krevat and her husband decided to move to their vacation home in Bozeman.

Having spent her life by the ocean, Krevat was used to the open, outdoor markets of Colombia and Florida. Supporting local farmers and eating fresh, healthy, organic food is ingrained in Krevat.

When she moved to Bozeman, she wondered where she would shop and how she would find her usual

produce, like guavas and plantains. Before leaving Miami, a friend’s mother told her, “You don’t have to worry because everybody in the world eats beans.”

This piece of reassurance was on Krevat’s mind the day she stepped into Town and Country and saw her first package of Timeless Natural Food Lentils.

Timeless Natural Food is a Montana company that grows and sells packages of Pulse Crops, like lentils and chickpeas. She researched the company, found them on Facebook, and began sending them her Caribbean lentil recipes. Eventually, company owner and farmer David Oien reached out to her. They met over coffee and he told Krevat that Missoula author Liz Carlisle was writing a book about his company called The Lentil Underground. The book highlighted Montana’s “renegade farmers” who were only interested in planting crops that were good for the economy, the body and the soil. Oien proposed that Krevat write a partner cookbook.

At the time, she had already taken part in coauthoring a cookbook. She had met New York Times bestselling author and top nutritionist Ann Louise Gittleman while waitressing at Jadra’s (now closed) after moving to Bozeman. “She said to me, ‘Why don’t you come and be my private chef ?’ Then she

proposed that we write a cookbook together using healthy fats of Omega 3, 6, and 9.”

The Eat Fat, Lose Weight Cookbook was a companion to Gittleman’s bestselling Eat Fat, Lose Weight, and was published in 2001. Krevat, who has always wanted to write her own book, jumped at the chance to work with Carlisle on a cookbook for The Lentil Underground. Unfortunately, her proposal for a partner cookbook was rejected by publishing houses, who believed that a cookbook from an “unknown Colombian woman in Bozeman, Montana,” was too much of a financial risk. She needed to build her platform in order to be taken seriously as a writer. As she approached her 60th birthday, Krevat decided to make a 100% commitment to her food.

She started by selling her tamales at all of the Bozeman Farmers Markets. She created her own line of Claudia’s Salsa, which sold in Town and Country, Rosauers, The Community Co-Op, Sola Café and Market, and Joe’s Parkway. Krevat teaches cooking classes and hosts “Lunch and Learns” which educate patrons on the history of the recipe they prepare.

She landed catering jobs through the people she met in her classes. Now, she caters events for up to 150 people, using as much lo-

4 I August 2017 PRIME

cally grown produce as her budget will allow. can all be found by visiting her Facebook page Plus, she is a major advocate for Pulse Crops, or claudiasmesa.com. traveling all over the state to introduce rural Krevat has reached out to chefs she has Montana to lentils. “Montana is the largest known since childhood and Colombian cookgrower of lentils in the United States, but the ware manufacturers to gain name recognition. majority of Montanans have never tasted a When the United Nations named 2016 the lentil. I’ve worked with home cooks, school Year of the Pulses, Krevat’s agent believed it personnel, and given farm tours exposing was the perfect time to put her manuscript people to lentils.” back on the market. “I’ve worked really hard, Due to an ever-changing catering schedule I’ve been on television, I’ve given out free and a commitment to educating the public samples. I’ve changed the name (of the book) on Pulse Crops, Claudia’s Mesa currently has to Latin Pulse. A lot of the recipes are Caribsporadic lunch hours on Mondays and Fridays. bean, Latin-American, and Mediterranean, Come fall, Claudia’s Mesa will be open Monand there is nothing out there like it.” day, Wednesday and Friday with specific hours.

Regardless of whether or not the book She also hopes to rent her restaurant out for comes out, Krevat will keep teaching, cooking business lunches, book clubs, and even movie and writing. “The dream, since I was a little nights. “You and your friends can bring a girl, was to write a book. I have sent out a movie, get beer or wine from Red Tractor, and novel, and an editor destroyed it, so now it’s a I will cook a meal for you.” cookbook. Sometimes it takes a long time, but The menu changes every week but patrons you never lose sight. The dream keeps reshapwill always find that lentils are served. The ing itself depending on how old you are and weekly restaurant menu, catering menus, where you are. Just know that you could be in hours of operation, the “freshly frozen” products, like tamales, and rubs that Krevat sells your 60s and it could still happen.”

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PRIME August 2017 I 5

HYDRANGEAS

By Jan Cashman

T

he showy shrubs with huge, round, white flowers blooming around town are Hydrangeas. Most Hydrangeas in the Gallatin Valley have white flowers. Plant breeders have been working on new hydrangea varieties that are hardy with bigger, more colorful blossoms and a longer bloom time.

Since the year 2000, 90 new hydrangeas have been patented. ‘Endless Summer’ was the first hydrangea to start this trend of new varieties-introduced in 2004 as a hardy, reblooming hydrangea with pink or blue flowers. Since then, even better varieties have been introduced.

There are four common species of hydrangeas, Smooth (arborescens), Mophead (macrophylla), Panicle, or PG (paniculata) and Oak Leaf (quercifolia). Oak Leaf and Mophead varieties are Zone 5. These varieties are of questionable hardiness here. Some of the new PG types

are listed as Zone 3 or 4 so are hardy for northern climates. Many of the Smooth types, both original and new, are Zone 3 and will survive our winters.

The best hydrangea for our area is the old stand-by called Annabelle (Hydrangea arborescens). White-blossomed Annabelles tolerate our alkaline soils and need some shade. Still, those planted on the sunny west side of Aaron’s Furniture on N. 7th Avenue are beautiful.

Quick Fire (see chart) is a newer PG-type hydrangea that our customers like. Quickfire is one of the first hydrangeas to bloom in the summer. It has colorful leaves in the fall. The Limelight Hydrangea, a vigorous Zone 3, has large lime-green flowers.

CULTURE: The best spot for a hydrangea would be one that gets morning sun only. Our Annabelle hydrangea is thriving in almost total shade. Hydrangeas prefer acid soils, so use a soil acidifier and a fertilizer for acid-loving plants to lower the soil pH. My husband’s brother, a nurseryman who lives in Bismarck, North Dakota, planted hydrangeas by digging a large 18” x 18” hole. He discarded the soil and mixed 1/2 peat moss, 1/2 good topsoil and added a soil acidifier.

PRUNING: Hydrangeas that ‘bloom on new wood’ can be pruned severely or cut all the way back to the ground after the leaves drop.

Since the flowers come from the current year’s stems, you will not inhibit blooming. All of the hydrangeas listed in my chart bloom on new wood and will have more and larger flowers if pruned.

DRY THEM: Hydrangea flowers are great for drying, but if picked too early in the summer, the flowers will shrivel up. Wait to cut the blossoms until late summer or early fall and use them to decorate your home all winter!

FLOWER COLOR: The blossoms of white hydrangeas cannot be changed to pink or blue by lowering the pH of your soil. Lowering your soil’s pH does change the blossom color of some pink hydrangeas to blue.

PESTS AND DISEASES: Hydrangeas have few pests and diseases.

Some species of hydrangeas are susceptible to Japanese beetle which, lucky for us, is not a problem in Montana. Protect hydrangeas from deer.

Have a shady spot on the north or east where a beautiful small shrub will work? Plant a hydrangea!

COMMON NAME

SPECIES

SIZE

HARDINESS ZONE

FLOWER COLOR

OTHER

Annabelle

arborescens

4’x4’

3

White

Old Standby

Incrediball

arborescens

4’x4’

4

White

Bella Anna

arborescens

3’x3’

3

Magenta

Bigger & more flowers

Limelight

paniculata

6’x5’

3

Lime green, turn to pink

Also dwarf form Little Lime, 3’x3’

Quick Fire

paniculata

6’x6’

3

White to pink

Blooms early

PinkyWinky

paniculata

6’x6’

4

White to pink

Large blooms

New

Best Hydrangeas for Bozeman Jan Cashman has operated Cashman Nursery in Bozeman with her husband, Jerry, since 1975.

6 I August 2017 PRIME

Sunshine Showers

By Lois Stephens

I

love the sun. I understand why the ancients worshipped this blazing disc. Giver of life, casting brightness to light our path, increasing one’s sense of well-being; John Denver hit the nail on the head. Sunshine on my shoulders DOES make me happy.

118 North 3rd Street ˜ P.O. Box 638; Livingston, MT 59047

406-222-2531

1609373

Remembering Life Beautifully Lived

Given my appreciation of the sun, it makes sense that the idea of harnessing the sun’s power intrigues me. I own a vast array of solar powered objects; flashlights, lanterns, reading lamps, and power packs. I have several outdoor decorations that wink and flash cheerful colors after dark.

Although our cabin has arrived, it has no power, water, or sewer capacity, so we are still roughing it 21st century style. I take full advantage of all my solar objects.

We have installed solar powered motion night lights, and we plan to install solar panels on the cabin.

Solar powered tools have not disappointed me, but one of them has taken some trial and error. I have always loved the idea of taking a shower in sun-warmed water. I remember old cowboy movies where men bathed in horse troughs with water heated by the sun’s rays. I figured that with us

roughing it, this summer offered the perfect time to install our own solar shower.

A few months ago, we purchased a five-gallon solar shower kit. When the kit arrived, we experienced an early June snowstorm, followed by several days of cool weather. Our solar shower went unused.

The weather finally cleared. My husband filled our new five-gallon solar water bag with cool water from our spring. The bag was three quarters full when it split, dumping the entire contents on my husband’s legs.

He was not amused. Sometimes no shower feels better than an unexpected cold one.

Undaunted, we came up with a new plan. We found a 30-gallon RV poly water tank, perfect for our needs. It had inlets at the top for filling and an outlet at the bottom to attach the shower hose. My ingenious husband installed an on-off valve on the shower hose for easy control of water flow. He painted the tank black, mounted it on a shed roof, filled it with water, and stepped back to let the sun do its job.

Of course, the weather promptly went south for another week. The tank sat idle for another span of days.

Summer finally almost arrived. We experienced hot days, but the nights still cooled our freshly warmed water.

I looked at that untried tank, and one day after work, I decided the water must be warm enough.

I tried out our new shower, standing outside with a thin stream of water coursing over my body. It did NOT feel warm. I also forgot that this spring water would also be soft water so I didn’t need the amount of soap I had doused on the washcloth.

My first solar shower was not the warm, comforting kind of shower I had envisioned.

I took my second sun-warmed

shower later in June, and although the water was still not hot, it felt good as the 85-degree air temperature and the blazing sun kept me warm.

Finally, during the 4th of July week, we experienced hot days, and nights that didn’t cool down much.

It was the perfect combination for a stubborn old lady determined to make the solar shower a success. I took an outdoor shower in water warmed by the sun on July 4. It felt great! The water wasn’t overly warm, but it worked. I emerged clean and refreshed, and that lukewarm water didn’t cost a dime to heat.

Since then, the tank has slowly emptied and the water has heated up. I truly enjoy my outdoor bathing experience. By the time I shut off the water, the combination of blazing sun and light breeze dries me in under a minute.

I continue to learn how to use this shower setup. I use just a dab of body wash. I have learned to go with the flow. A gust of wind will blow the water stream off to the side so I need to lean into it. There isn’t enough pressure coming out of the shower head to properly rinse, so I still rely on the off-site shower when I decide to wash my hair. I see the rest of this summer filled with outdoor showers under water heated by the sun’s rays. Just like those grizzled cowboys in the movies, I smile with pleasure while standing under my homemade shower. Now I truly am roughing it, 21st century style.

Lois Stephens brings personal experience of the aging process to Prime Magazine.

She enjoys writing about her observations of becoming a member of the senior citizen age group. She lives and works in Virginia City.

PRIME August 2017 I 7

‘Age Out Loud’ Stories Due August 11

T

he Bozeman Parks and Recreation Department and Bozeman Health Hillcrest Senior Living have partnered with the Bozeman School District and are inviting adults 55 and older to share their stories on what it means to “Age Out Loud!”

The phrase “Age Out Loud” can be broadly interpreted to include life stories of: • One’s contributions to the community, family, the workplace, church, etc.

• How one’s values influenced choices or goal-setting throughout life.

• How one addressed or overcame obstacles or challenges.

• A legacy or advice for young people.

• An expression of one’s passion or goals.

• What gives you purpose in life.

• Making a difference.

• A second career after retirement . . . just to name a few.

Authors of selected “Age Out Loud” stories will be invited to Irving Elementary School’s “Honored Citizens Day” to share his/her experiences with 5th grade students. Some stories will be published in the October issue of Prime.

How to Submit Your “Age Out Loud!” Story

BY EMAIL: ageoutloud@gmail.com

BY MAIL: Bozeman Parks & Recreation Attn: Jamie Saitta, Recreation Manager PO Box 1230 Bozeman, MT 59771 DEADLINE TO SUBMIT: August 11, 2017

Include your name, address, email address and phone number with your submission. Limit the story to one typed page. You must be 55 or older to participate. By submitting your story, you grant consent for it to be published and/or shared publicly, and read aloud as part of the program with the Bozeman School District. Happy writing!

Save the Date for Active Aging Week September 25-29 Bozeman Health Hillcrest Senior Living and Bozeman Parks and Recreation are bringing the 6th Annual Active Aging Week to the Gallatin Valley!

Active Aging Week was started to promote the benefits of a healthy lifestyle by providing new and exciting activities for older adults. This internationally recognized celebration focuses on enhancing all areas of life, from the physical to the emotional. This year, activities will include nature walks, archery, barre, health rhythms, art exploration and studying nutritional information.

To learn more, call 414-2002 or visit hillcrestlivingbozeman.com/ActiveAging-Week.

Supplements vs Food; the Quest for Balanced Nutrition

By Hannah Overton

H

Have you ever found yourself browsing the supplements and herbal remedies at the grocery store?

Walk down that aisle and you will no doubt be convinced that your diet is lacking in some form of nutrition. The sea of pill bottles boast remedies for everything from faster hair growth to better digestion. Multivitamins come in all shapes and sizes, and the options for men and women are different and endless. Surely adding a supplemental multivitamin to our daily routines can ensure we lead a healthy life. Lindsay Kay Kordick, registered dietician and ACSM registered exercise physiologist, isn’t entirely convinced.

“Supplements are just that: supplemental,” she said. “They should not be used in place of a healthy diet.”

Kordick believes that food is the best medicine. While certain supplements can provide a single type of nutrient, like vitamin C or Iron, a food source rich in the same nutrients is more beneficial. Good food simply offers more natural vitamins and nutrients than a supplement. “Vitamins and minerals are typically better absorbed when they are in their natural state,” Kordick said.

When it comes to deficiencies, supplements may be a good option. As we age, we are prone to specific nutritional deficiencies, in Calcium or Vitamin D, for example. Foods have the ability to make up for the lacking nutrients. A deficiency in Vitamin D can be compensated for by increasing your intake of eggs, fortified milk and mushrooms. In these cases, Kordick said that a supplement may be helpful, but it is important to always consult a physician first. “Over the counter vitamins and minerals can have interactions with various medical conditions and medications. I suggest consulting your health care provider prior to initiating any supplemental regimen,” she said.

If you are concerned that your diet lacks specific minerals or nutrients, determine whether that’s true before purchasing supplements. Some vitamin deficiencies, like Vitamin D, can be tracked with a blood test. “The National Institute of Health has a list of Dietary Reference Intakes (DRIs) for various nutrients based on gender and age, and are the levels recommended for healthy people. These levels are based on research and are produced by the Food and Nutrition Board of the Institute of Medicine. This list can be found online. Additionally, you can consult with your health care provider or a registered dietitian to provide you with guidance,” Kordick said.

Once you have determined whether you need an increase in vitamins and minerals, plenty of online resources can tell you what foods and supplements provide the most benefit. Kordick recommends seeking the cures in the produce aisle as opposed to the supplement aisle.

“Fruits and vegetables are great sources for many of these vitamins and minerals. Other (sources of nutrients) can be found in whole grains, nuts, beans, dairy, and proteins. If you focus on consuming a diet with limited processed foods and higher levels of whole foods, you will likely be consuming adequate amounts of vitamins and minerals,” she said.

8 I August 2017 PRIME

Portobello Burgers

Zucchini and Heirloom Tomato Salsa Serves 6

Serves 4 4 buns of your choice, sliced in half (if not already 4 large portobello mushrooms, washed and stemmed 2 red peppers, stemmed, seeded and sliced into quarters (lengthwise) 2 tsp olive oil 2 tsp balsamic vinegar 1 tsp vegetable seasoning ~1 cup Caramelized Red Onion Relish 2 cups fresh baby spinach leaves Olive Oil cooking spray ROASTED TOMATO & GOAT CHEESE SPREAD 1/2 cup cherry tomatoes 1 tsp fresh basil, chopped 1 garlic clove, pressed and minced 1/2 tsp olive oil 2 oz goat cheese Preheat oven to 425 degrees. Spray a 9x13” baking dish with cooking spray. Place mushrooms (face down) and pepper slices in dish. Combine olive oil and balsamic vinegar in a small bowl. Use a pastry brush to lightly brush vegetables with mixture. Sprinkle with vegetable seasoning (I used McCormicks). In a oven-safe dish, combine cherry tomatoes, basil, garlic and 1/2 tsp olive oil for spread.

Place mushrooms, pepper, and tomato mixture in oven. Bake for 15-20 minutes, or until mushrooms soften. Flip peppers halfway through cooking. Remove both dishes from oven and remove mushrooms from baking dish. Set aside tomato mixture.

1 medium zucchini squash, ends trimmed and cut into 1/4” cubes 1/2 small red onion, coarsely chopped 1 jalapeno pepper, seeded and finely chopped 12-14 small heirloom tomatoes, chopped (~1 cup chopped) Juice from 3 limes 1/2 tsp salt 1 tsp honey 1/2 tsp dried cilantro (or use 1 Tbsp fresh, finely chopped) 1/8 tsp garlic powder Combine all ingredients in covered container and toss to mix. Refrigerate for 4 hours prior to serving.

Nutrition Info per ~1/3 cup: 22 calories, 0 g fat, 1 g protein, 4 g carbohydrates, 1 g fiber

Simplify Life

Place oven on high broil. Place peppers in baking dish back in oven on top rack and allow to char slightly, ~2-3 minutes. If you would like to toast your buns; spray each with olive oil cooking spray and broil on top rack until toasted slightly (watch carefully).

For spread: place tomato mixture and goat cheese into a food processor.

Process until pureed.

To assemble: brush bottom bun with 1 Tbsp goat cheese spread, then layer one mushroom, 2 slices roasted peppers, then spinach. Place 3 Tbsp caramelized red onion relish on top bun and assemble.

Nutrition Info per 1 burger with toppings: 303 calories, 7 g fat, 14 g protein, 37 g carbohydrates, 7.5 g fiber

Recipes and photos courtesy of Lindsay Kordick: from her blog Eighty Twenty, www.eat8020.com

Lindsay Kordick has been a registered dietitian with Bozeman Deaconess Hospital for more than six years. She is also an ACSM Certif ied Exercise Physiologist and writes a blog featuring recipes based on her 80/20 principle: eating wholesome, healthy meals 80 percent of the time and indulging a bit, 20 percent of the time.

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PRIME August 2017 I 9

Hollowtop Senior Citizens Broadway St., Pony, MT • 685-3323 or 685-3494 ■ Serving Harrison, Pony, Norris and surrounding areas ■ Fee: $5 a year. Meals $3.50 members and $5 for guests ■ Dinner served on Wednesdays all year long and on Mondays October – May ■ Lending library and medical equipment

Manhattan Senior Center 102 East Main Street, Manhattan, MT • 284-6501

■ Fee: $10.00 a year ■ Meals: $3.50 over 60 years of age, $6 under 60 ■ Noon meal is served Tuesday, Wednesday, and Thursday; call Monday – Friday before 10:00 am to reserve a seat ■ Pinochle: Tuesday, Wednesday, and Thursday after lunch Center Hall and kitchen are available for rental. Hall rental $50, kitchen and hall $75. Cleaning deposit of $25 and key deposit $10. Call Susan for more details to reserve the space.

Park County Senior Center

206 South Main Street, Livingston, MT • 333-2276 www.parkcountyseniorcenter.com • Open Monday - Friday 9-5

■ Please call Senior Center for news and events.

Three Rivers Senior Club 19 East Cedar Street, Three Forks • 285-3235 Director: Jean Farnam • 570-0800

■ Club Membership: $10 a year. Must be 50 or older to join.

■ Meals for Members and Nonmembers: $6 for those under 60. Suggested price for those 60 and over: $3.50. Noon meal is served Tuesdays, Wednesdays, Thursdays. Make reservations by 8 a.m.; call 406-285-3235 and leave message.

■ Birthday Celebration: Once a month on 2nd or 3rd Thursday.

■ Meals on Wheels delivered to homebound.

■ Pinochle Tuesdays through Thursdays after meal.

■ Extensive lending library of books, videos, jigsaw puzzles. Medical equipment such as walkers, shower seats, crutches, also available; call Jean. For info about the HRDC bus for Three Forks and Willow Creek residents, call Galavan, 406-587-2434.

Menu 1 – Fried Chicken 2 – Frosted Meatloaf 3 – Tuna Casserole 8 – Hot Dogs 9 – Chef Salad 10 – Sweet and Sour Pork 15 – Taco Salad Bar 16 – Pasta 17 – Hot Turkey Sandwich 22 – Stew 23 – Chicken Cacciatore 24 – Ham and Cheese Hoagies 29 – Stroganoff 30 – Pork Cubed Steak 31 – Taco Soup

RSVP

Southwest Montana

807 N. Tracy Ave., Bozeman, MT 59715 • 587-5444 Debi Casagranda, Program Coordinator • (dcasagranda@thehrdc.org) 111 South 2nd, Livingston, MT 59047 • 222-2281 Deb Downs, Livingston Program Coordinator (debdowns@rsvpmt.org) www.rsvpmt.org

BOZEMAN: ■ SWEET PEA FESTIVAL: Volunteers needed for pre-ticket sales.

Choose your time and location.

Three or more hours earns a free admission wristband.

■ BOZEMAN HEALTH: Volunteers are needed to escort patients and visitors throughout the hospital, transport medical equipment and deliver flowers.

■ BOZEMAN SENIOR CENTER FOOT CLINIC: Retired or nearly retired nurses are urgently needed! 2 days a month either 4 or 8 hour shifts.

■ BEFRIENDERS: Befriend a senior; visit on a regular weekly basis.

Your interests will be matched to a senior who needs companionship.

■ HELP CENTER: Volunteer needed to call elderly or homebound people in the morning between 8– 11am to chat a bit one morning per week. Volunteer will come into the office for their training 3 times but can make the calls from home.

■ AMERICAN RED CROSS: Donor Ambassador needed. Greet and assists blood donors at various blood drives. Looking for a volunteer who can work one or more 4 hour shifts per month, same schedule each month.

■ CHILDREN’S MUSEUM STEAMLAB: Volunteers needed for hands on science activities, art projects, electronic and robotic lab time.

Mon-Sat, 2 hour shifts.

LIVINGSTON: ■ LIVINGSTON DEPOT: Needs a Museum Attendant to greet visitors Friday, Saturday and Sunday afternoons. A friendly personality is the only requirement.

■ LOAVES AND FISHES: looking for people who enjoy cooking to help with the evening meal.

■ FOOT CLINIC: need twice a month volunteer to call patients with reminders of appointments and assist nurses with foot care for our seniors.

■ TRANSPORTATION: looking for drivers to pick up patients and drive to local Dr.’s appointments and home again.

■ HANDCRAFTERS: Thursdays 1-2PM at the Senior Center, sewers are needed to make simple pillowcases for our soldiers overseas.

■ YELLOWSTONE GATEWAY MUSEUM: Volunteers needed.

BOZEMAN LIONS CLUB Drop off your prescription and non-prescription eye glasses and dark glasses, as well as hearing aids and cell phones in the collection boxes at the Bozeman Senior Center, the Manhattan Senior Center, the Three Rivers Senior Citizens Club in Three Forks, and the Gallatin Gateway Community Center

For more information, contact Richard Reiley at

406-388-7840

Visit us on the web at http://e-clubhouse.org/sites/bozemanmt

10 I August 2017 PRIME

Bozeman Senior Center Bozeman Senior Center August 2017 WHAT’S NEW: ■ FARMER’S MARKET. The Bozeman Senior Center again has a grant to provide lower income seniors over the age of 60 with coupons for the purchase of fresh produce at the local farmer’s markets! Coupons are available at the Center.

■ FLY CASTERS Wanted. (Dates & Frequency - TBD) Bear (Dan) McKinney has generously volunteered to teach the art of fly casting! If you are interested call 586-2421, or stop by the front desk and sign up on the interest sheet.

■ WAGON WHEEL RUG WEAVERS Wanted.

Come learn the art of Round Wagon Wheel rug weaving, as done by the women traveling West by wagons to new territories! Volunteers needed.

Call Shannon at 586-2421 for more info.

■ “42 CLUB” DOMINO PLAYERS Wanted.

This is a domino game that is played a lot in the south. Please call the senior center or stop by the front desk to get your name on the interest list!

■ Looking for a fun project?

The bulletin board in the front entry way of the Bozeman Senior Center could use some attention! Please talk to Faye or Shannon.

■ NEW COMPUTER CLASS has arrived!

Sign up to learn Microsoft EXCEL An Introduction to Excel Spreadsheets will be taught in FOUR consecutive sessions: August 7, 9, 14 & 16 from 10:00 – 11:00 a.m. Class will be taught by Rae English. Attendees are encouraged to view the following website & familiarize themselves with Excel terminology: http:/ Chandoo.org/wp/excel-basics/ ■ NEW FOR FALL: Essentials of Tai Chi and Qigong – from October 17 to November 16, Tuesdays and Thursdays from 1:00 to 2:15 PM. EVENTS ■ National Coloring Book Day – Wednesday, August 2, before and after lunch - Bring some art supplies and coloring books!

■ Skin Care/Early Signs of Skin Cancer/ Doctor’s Bed-Side Manner – Friday, August 4 – 1:00 – 2:00 p.m. - Guest Speaker: Dr. John R. Tkach, M.D. OPEN TO THE PUBLIC.

• 807 North Tracy • (406) 586-2421 • www.bozemanseniorcenter.org Shannon Bondy, shannon@bozemanseniorcenter.org (Executive Director) Associate Director: Deb Earl, deb@bozemanseniorcenter.org Find us on Facebook!

■ NEW COMPUTER CLASS - Come learn EXCEL! Excel, August 7, 9, 14 & 16 – 10:00 – 11:00 a.m Attendees are encouraged to view the following website & familiarize themselves with Excel terminology: http:/Chandoo.org/wp/ excel-basics ■ Afternoon at the Movies – The Revenant (Won 3 Oscars, 2015, Rated R, 2 hours 36 minutes.) – Tuesday, August 15, 1:00 p.m. – Legendary frontiersman Hugh Glass sustains injuries from a brutal bear attack. This is a story of survival and vengeance. Based on true events!

■ Singing Souls Concert – Tuesday, August 22 - 11:45 a.m. – Get your name on the lunch list for a concert provided by the singing souls.

■ CPR Lunch and Learn – Wednesday, August 23 - 1:00 – 3:00 p.m. - Instructed by Intermountain Medical Educators (IMME) – A CPR class where attendees receive an American Red Cross CPR Certification and Certificate upon completion. $50 per person. OPEN TO THE PUBLIC. SERVICES ■ Forgetters & Friends: Wednesday, August 9, 1:00pm.

■ Reminiscing / Caregiver Chat - Wednesday August 9, 2:00 pm.

■ Computer Assistance with Brenda, Paul, Jay, Mike & Molly. Please call 586-2421 to make an appointment.

■ Medical Equipment available for check-out to those 50+.

■ Foot Clinic by appointment only. Mondays & Tuesdays.

■ Free blood pressure checks every Wednesday, 11:30am-1:00pm.

■ Association for the Blind, August 10 - meets 2nd Thursday, 1:30pm. Open to anyone who is visually impaired.

HEALTH & EXERCISE ■ Watch for a new and exciting exercise schedule coming this fall! We will be launching a new Arthritis Fitness Class, as well as a 4-week shape-up class, and a 6-week video Tai Chi class begins Oct. 10. Visit bozemanseniorcenter.org for details.

■ Mondays: 8:30am Strength Training, 9am Gentle Aerobics, 10am Core, 10:30am Aerobics Plus, 11:30am Tai Chi for Mind and Balance,

1pm Balance, 1:35pm Yoga ■ Tuesdays: 11:30am Yang Tai Chi, 12:30pm Strength Training ■ Wednesdays: 8:30am Strength Training, 9am Gentle Aerobics, 10am Core, 10:30am Aerobics Plus, 1pm Balance, 1:30pm Gentle Yoga ■ Thursdays: 11:30am Yang Tai Chi, 12:30pm Strength Training ■ Fridays: 8:30am Strength Training, 9am Gentle Aerobics, 10am Core, 10:30am Aerobics Plus, 11:30am Tai Chi for Mind and Balance ■ The Hiking Program: Tuesdays, 8:30 a.m.

- June-September, Bozeman Senior Center.

Itinerary available at front desk or online.

■ Walking Program: Thursdays, 9:00 a.m., Thru September, Bozeman Senior Center.

Itinerary available at front desk or online SOCIAL ACTIVITIES ■ “The Last Best Geri-Actors” Readers’ Theatre: Schedule is suspended for the Summer, and will resume in September!

Wood Carvers: Mondays, 9:30am (Woodworker Shop open daily to members 8:30am-4:00pm) ■ Duplicate Bridge: Mondays, 1:00pm ■ Pinochle: Monday, Wednesday, & Thursday, at 1:00pm ■ Oil Painting: 1st & 3rd Monday, August 7 & 21, 1:00pm with instructor May Mace ■ Book Club: Monday, August 14, 10:30 a.m.

“Astoria: Astor and Jefferson’s Lost Pacific Empire” ■ Creative Writing: Tuesdays, 10:00am Line Dancing: Tuesdays, 10:30am. Beginners, 10:00am ■ Cribbage: Tuesdays, 1:00pm ■ Bingo: Tuesdays & Thursdays, 1:00pm ■ Sign Language: Tuesdays, 1:30pm ■ Singing Souls: Tuesdays, 1:30pm ■ Guitar Lessons: Tuesdays, 2:30pm ■ Watercolor Painting: Wednesdays, 9:30am ■ Ukulele Club: Wednesdays, 10:00am ■ Bridge: Wednesdays & Fridays, 12:45pm ■ Scrabble: Thursdays, 9:30am ■ Canasta: Thursdays, 10:00am ■ Euchre card game: 1st and 3rd Friday, August 4 & 18, 1:00pm NUTRITIONAL SERVICES ■ Congregate Meals at the Senior Center Monday-Friday, at Noon.

■ Meals-on-Wheels delivered Monday-Friday to homebound individuals.

■ Frozen Meals available for pickup at the Senior Center Monday-Friday.

■ FREE Birthday Dinner Celebrations on Wednesdays during the month of your birthday for members!

TRAVEL ITINERARIES AVAILABLE AT THE BOZEMAN SENIOR CENTER FRONT DESK, AND ON OUR WEBSITE: www. bozemanseniorcenter.org. Prices per person.

ONE & TWO DAY TRIPS: ■ PLAYMILL THEATER, WEST YELLOWSTONE: Wednesday, AUGUST 9 – DAY TRIP –”The Little Mermaid”, a 1989 Disney film. Bring kids 8 and up! $59 ■ TIPPET RISE: Friday, AUGUST 18 – DAY TRIP – On working ranch in the shadow of the Beartooth Mountains, near Fishtail. Walk the grounds, or ride a bus. We will not be experiencing an evening performance, but lunch is included at Tippet Rise! $65.

■ YELLOWSTONE PARK DAY TRIP: Friday, August 25, 2017 -Motorcoach trip into Yellowstone Park, with lunch at Lake hotel and boat ride included. $85.

■ “WILD BUFFALO BILL COUNTRY”, CODY, WY: September 6 & 7 - TWO-DAY Motor-coach trip to Heart Mountain Interpretive Center, Dan Miller Cowboy Musical Review in Cody, and Buffalo Bill Museum. $295.

■ Charlie Russell Chew Choo: September 9 & 10 – TWO-DAY TRIP- Motorcoach to Lewiston to see “What the Hay” and visit the Chokecherry Festival. Ride the Charlie Russell Chew Choo and spend the night at the Yogo Inn. Next day – Check out the Hay Bale Creations and the Utica Fair. $268.

■ HELENA, MONTANA: Tuesday September 19 - DAY TRIP - Tour State Capitol, Montana Historical Museum, the Old Governor’s Mansion, & The Cathedral. Departure time: 8:00 a.m. $58.

■ LONGER TRIPS: ■ FALL COLORS & LIGHTHOUSES OF THE GREAT LAKES: Sept 28 - Oct 4 Enjoy the beautiful fall colors in three states: Illinois, Michigan, & Wisconsin. Fly to Chicago; tour

PRIME August 2017 I 11 the city, then two nights on Mackinac Island, Lambeau Field & Door County.

■ PERU; ANCIENT LAND OF MYSTERIES: Oct 28 – Nov 6 -Fly to Lima, Peru; see Machu Picchu, Ollantaytambo Ruins, Lake Titicaca, and the Uros Floating Islands.

■ PANAMA CANAL CRUISE: Nov 3 – 17 – Fly to L.A., board the Norwegian Sun cruise for cruise through canal and other ports ■ 129th TOURNAMENT OF ROSES PARADE TRIP: Dec 29 – Jan 2 Fly to Los Angeles then transfer to Hyatt Regency Long Beach hotel. View floats in the making, the parade and more. $2,749.00 ■ TROPICAL COSTA RICA: Feb 10 – 18 Fly to San Jose, Costa Rica and see the beautiful Central American country.

■ GREECE AND ITS ISLANDS: April 9 – 23: - Fly to Athens, tour the city, then travel to Thermopylae, Kalambaka, Gulf of Corinth, Olympia, Mycenae, Mykonos, and Santorini.

■ ALASKA INSIDE PASSAGE CRUISE: June 17 – 24, Fly to Seattle, board the Norwegian Pearl for cruise up the Inside Passage. Ports of Call: Juneau, Skagway, Ketchikan, and Victoria, British Colombia.

■ NEW YORK CITY, “NEW YORK, NEW YORK”: JULY, 2018 – See two Broadway plays and tour the 9/11 memorial.

■ CRUISE GALAPAGOS ISLANDS: Sept 16 – 24, 2018 Fly to Quito, Ecuador. Then fly to Baltra to begin Small ship cruise, only 32 spots.

VOLUNTEER OPPORTUNITIES Call 586-2421 if you are interested.

■ Meals-on-Wheels is looking for volunteers to deliver meals in Bozeman.

■ Foot Clinic is looking for current or retired nurses to help at our monthly foot clinic service!

■ Our thrift store, Second Hand Rose, needs volunteers with a SUV or large vehicle to take donations to other thrift stores.

Menu Mon-Fri at Noon 1 – Cranberries, Baked Ham, Sweet Potatoes, Dessert 2 – Watermelon, Burgers, Tater Tots, Lettuce/Tomato, Dessert 3 – Fruit, Chicken/Noodles, Steamed Carrots, Dessert 4 – Fruit/Cottage Cheese, Country Brunch Casserole (sausage, eggs, cheese, green onions), Dessert 7 – Green Salad, Spaghetti, Noodles, Green Beans, Dessert 8 – Broccoli Salad, Beef/Bean Burrito, Spanish Rice, Mixed Vegetable, Dessert 9 – Pears, Baked Cod, Brown Rice, Broccoli, Dessert 10 – Beets, Pork Cutlet, Baked Potato, Carrots, Dessert 11 – Fruit, Taco Salad Bar 14 – Cottage Cheese/Fruit, Beef Stroganoff, Peas & Carrots, Dessert 15 – Cranberry Salad, Ham & Scalloped Potatoes, Vegetable Medley, Dessert 16 – Cucumbers/Sour Cream, Chicken Fried Steak, Hashbrowns, Green Beans, Dessert 17 – Beets, Turkey, Dressing, Mixed Vegetables, Pumpkin Treat 18 – Chef Salad, Breadstick, Dessert 21 – Carrot Salad, Beef Goulash, Broccoli, Dessert 22 – Fruit, Grilled Ham & Cheese Sandwich, Macaroni Salad, Dessert 23 – Orange Jello, Chicken Parmesan, Noodles, Peas & Carrots, Dessert 24 – Applesauce, Swiss Steak, Mashed Potatoes, Corn Salad, Dessert 25 – Grapes, Hot Dog/Bun, Baked Beans, Chips, Dessert 28 – Hard Boiled Egg, Crab Salad, Bread stick, Dessert 29 – Green Salad, Chicken Tenders, Steak Fries, Dessert 30 – Fruit Salad, Hamburger Steak, Red Potatoes, Carrots, Dessert 31 – Salad, Open Faced Turkey Sandwich, Peas, Dessert

Please make reservations for lunch so that we can have an adequate amount of food!

Belgrade Senior Center 92 East Cameron Avenue (406) 388-4711 www.belgradeseniorcenter.com Email: belgradesrcntr@bresnan.net Executive Director: Beth Resnick

No activities Thursday, August 3rd

EXERCISE: ■ Movement in Motion: 9 am MWF ■ Full Body Trim & Tone: 10am Tuesdays ■ Yoga: 9am Tuesdays, 8am Fridays

COMMUNITY RESOURCES: ■ Blood Pressure Check: Noon, August 17 & 31 ■ Food Pantry Bread: Wednesdays

LIBRARY RESOURCES: ■ Pinochle: 9am Thursdays, 12:30 Fridays ■ Canasta: 12:30pm Tuesdays ■ Wednesday Bingo: 12:45pm ■ Board Meeting: 1pm, August 21 ■ Red Rockers: 11:30am, August 8 ■ Birthday Celebration: August 24 ■ Yard Sale, Bake Sale, Book Sale: 8am-1pm, August 26

Menu Mon – Fri at Noon 1 Salad & Vegetables Taco Salad Dessert 2 Salad & Vegetables Pasta w/ Apple and Sausage Dessert 3 Salad & Vegetables Paella Dessert 4 Salad & Vegetables Sloppy Joes Dessert 7 Salad & Vegetables Caprese Salad Dessert 8 Salad & Vegetables Roast Beef Smashed Potatoes Dessert 9 Salad & Vegetables Chili Cornbread Dessert 10 Salad & Vegetables Pizza Dessert 11 Salad & Vegetables Shepard’s Pie Dessert 14 Salad & Vegetables Breakfast Surprise Dessert 15 Salad & Vegetables Lasagna Dessert 16 Salad & Vegetables Fried Chicken Dessert 17 Salad & Vegetables Hot Roast Beef Sandwich Dessert 18 Salad & Vegetables Fish & Chips Dessert 21 Salad & Vegetables Roast Pork Potatoes Dessert 22 Salad & Vegetables Fajitas Spanish Rice Dessert 23 Salad & Vegetables Meatloaf Smashed Potatoes Dessert 24 BIRTHDAY LUNCH Salad & Vegetables Bowtie Pasta & Chicken Dessert 25 Salad & Vegetables Burgers & Fries Dessert 28 Salad & Vegetables Pulled Pork Sandwich Dessert 29 Salad & Vegetables Tuna Biscuit Roll Dessert 30 Salad & Vegetables Enchilada Casserole Dessert 31 Salad & Vegetables Chicken Fried Steak Dessert All Meals Include Roll & Drink, Veggie & Dessert. Gluten and dairy free items upon request.

ATTEND THE 3RD

ANNUAL GALA

HONORING THESE EXCEPTIONAL SW MONTANANS Dr. SHARON EVERSMAN Dr. JOHN PATTERSON Dr. LOREN ACTON HELEN FRANK THOMAS BITNAR EDITH REICHMUTH ROBERT C. HARADEN KATHY BROWN KASEY STANISH Dr. ROBERT L. HAWKS BOB WADE CARL TANGE Jr. TOM LePROWSE Col. TED CAMPBELL E. GAIL WEINGART Dr. DONALD MATHRE DARREL CHOATE Dr. DENNIS WENTZ MIKE MONEY JANET COLOMBO CARL NICHOLS PAGE DABNEY TED WILLIAMS

TUESDAY, AUGUST 29, 2017, 5:30-9 PM AT THE HILTON GARDEN INN, 2023 COMMERCE WAY, BOZEMAN

An Evening of Fine Dining, Awards Presentations & Celebration

TICKETS AVAILABLE

$55 PER PERSON Tickets may be purchased online at www.primeawards2017.eventbrite.com or at the Bozeman Daily Chronicle Office, 2820 W. College St. Bozeman MT 59718 Tickets must be purchased by August 21. Seating is limited!

For more information contact: Cindy Sease 406.582.2616 SPONSORED BY

PRESENTED BY