Page 13

September 22, 2010 • The Leavenworth Echo & Cashmere Valley Record


Life & Health

Along the Wenatchee Along the Wenatchee Pat Morris It is very likely you have never taken such a trip as the Egbert Trasks did in May 1892, traveling from the Yakima Valley to Na-hahum Canyon. The incidents preserved in letters to a friend in Boston relate hardships of a not unusual kind for that day, when dropping down from a 5,000-foot summit to less than 1,000, as well as other difficulties of interest to us, who whiz over the same mountains so easily. The Trasks had tried farming in the Moxee Valley, but abandoned it for the prospects of a ranch not far from the new railroad line going in but not finished. On the morning they left, their

farm wagon was loaded with plow, seeds, farm implements, food for the summer and a camp outfit. It would take all day, even with their four horses, to reach a spring. The next morning they came to a freighting trail, long established, carrying goods to Ellensburg. Along it, and property spaced, were stage stations offering food and lodging. Egbert drove the teams and his wife, Annie, rode one of their saddle horses, herding a second, plus a colt. Watering the horses when coming to a stream, letting them graze, a necessity also, they traveled until darkness threatened. Nine days later and crossing the Kittitas Valley, they could see the wooded slopes of the Wenatchee Mountains and their rugged peaks growing closer daily. In this valley there were many evidences of homesteading, where land was cleared and in crops and a cabin run up for a home. A railroad had been built

Corn, a harvest report Corn season was late this year and it is already winding down. We sell corn at our fruit stand ooking from the Kallstrom Farm in with Quincy, and they tell me the growing season will soon come eri to an end. The Kallstrom family grows a super sweet corn, that Teri Miller has been the best corn I remember eating in a long time. It is so good the boys that work for me eat it uncooked everyday they work. Corn has had to struggle this year to grow like everything else, and supplies have been limited. The food processors in Quincy have had quite a few days this year of shutdown, due to lack of product. I have not heard how the potato crop is this year, but I am hoping the spud growers have a great harvest. Washington is the nations top potato producer and creates many jobs in this state. Recently while in the Palouse, the wheat harvest was under way, and many calling it a vintage year for wheat. Our weather pattern this year was not good to vegetable or fruit growers, but was very beneficial to the dry land wheat growers. Home gardens also have struggled this year, so if need some delicious fruits or veggies, come out to the Tuesday or Thursday Farmers’ Market or a local fruit stand. There is still plenty of time to freeze or can food for the winter. Don’t forget the corn.



Corn Pudding 4 eggs, separated 2 tablespoons butter, melted and cooled 1 tablespoon sugar 1 tablespoon brown sugar 1 teaspoon salt 1/2 teaspoon vanilla Pinch of ground cinnamon and nutmeg 4 ears of corn 1 cup half and half 1 cup milk Preheat oven to 350 degrees. Butter a 1-1/2 quart baking dish. Remove kernels from corn. In a mixing bowl, beat egg yolks until thick and lemon colored, about 5-8 minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg ; mix well. Add corn. Stir in cream and milk. Beat egg whites until stiff; fold into yolk mixture. Pour into baking dish. Bake at 350 degrees about 35 minutes, or until a knife inserted in the center comes clean. Cover loosely with foil, the last 10 minutes if necessary to prevent over browning.

“Sex is good, but not as good as fresh sweet corn.” —Garrison Keillor, (1942- )American author, humorist and radio personality.

through and the prospect of prosperity was growing. One more long day and the last stage station before the climb to the Wenatchee Mountain summit was endured with no stop for lunch. At dusk they halted at this goal. When they stopped to eat a warm meal at this lodging place, they received little encouragement to risk crossing the summit where snow and mud and steepness forbid. Next morning they set out, daring the risks. The first mile was a delusion. The snow was there alright. Thankful they had lightened the wagon load by packing gear on one of the ponies, they pressed on. Pine trees and steep slopes were everywhere. The mud mired the team many times. About 4 p.m. the travel and the

exhausted team signalled stop. After tending the stock, the Trasks pitched their tent and went to bed. Just outside a fire blazed. When the night wind came up, they were astonished to find the pine tree next to it had been set afire. A move was necessary. Dawn brought more reasons for astonishment. Three of their four horses had left camp for lower levels. Saddling the ponies, the couple searched all day without results. They had come on all sorts of draws and canyons with grass and wildflowers to attract horses, but so far none were the right ones. Finally they returned to camp. In the last rays of the setting sun, they spotted the horses two canyons away. Too tired to go along and be-

lieving she was near the stage station, Mrs. Trask set out on her pony. Only after coming to the end of the road did she realize she was lost. Fighting to keep her composure, she decided to backtrack her pony’s hoof prints. She rode into camp as her husband brought back the horses. Electing to spend one more night at the stage station, they met a freighter with his load also headed for the Wenatchee Valley. He offered to help them gain the summit if they helped him by pulling his load up with additional horses. Next morning Egbert fastened two of his team to the freighter’s wagon and with all six horses, he was relieved to see them able to make fairly good time on the route. Here we read from one of An-

nie’s letters: “Meanwhile we took the other horses and went up to where our wagon was and where I stopped and got dinner in a snowstorm over a campfire. “We found our hens and other possessions safe and sound. When the men returned I had some good hot coffee for them and crackers, fried ham and hot potatoes. “After dinner the freighter put two of his horses on with our four and pulled the wagon to the summit. We had only ordinary, two-horse loads, but it was all six horses could pull to get through the mud. Before we reached the summit we went about 2 miles in old snow a foot deep. If the going up was bad, what shall I say about going down!” Next week: A hair-raising experience.

Robotic surgery is all the rage, but price is high By Dr. David Lipschitz ©2010 Creators Syndicate Inc

make the impossible possible. One of the most valuable therapies has been the development of enThe last few decades have led doscopic surgery, which involves to great advances in health care using very tiny incisions and -- new breakthroughs in medical small endoscopic tubes to perform therapies and treatments seem to a variety of procedures.

Christina’s Culinary Adventures By Christina Forchemer-Zucktriegel My niece, Allie, and I, took our aunt and uncle from Germany up to Gustav’s the other day for lunch. They wanted a juicy, American hamburger and I knew just where to bring them for a great sandwich or salad with a world-class view. We were sure to sit up on the deck with a panoramic view of the mountains and breathtaking surroundings. This is a great place to take visitors when the weather permits, because this is definitely one of the best ways to experience our gorgeous village. Gustav’s Pub and Restaurant has been open for 30 years and is very proud of their hand-cut, homemade french fries which are made daily on premises. Famous for their burgers, especially the Ortega Burger, which is made with melted Jack cheese, a mild green chili and all of the other usual condiments and toppings, Gustav’s is a popular eatery for locals and visitors alike. It’s casual, rustic and appeals to the outdoorsy crowd, young and old. I ordered the Gustav burger and fries ($9.75) and the rest of the gang ordered a Caesar salad served with garlic bread and the Patty Melt. This is a classic sandwich made with ground beef, grilled onions, Tillamook cheddar and Swiss on toasted rye. Everything was delicious and perfectly prepared with warm, toasted buns, crisp greens and just enough sauce. My burger was very well done but that was my fault because with all of the chatting, I forgot to order it medium, definitely the juicier and better alternative. I love crispy fries and noticed that Gustav’s are soft and far from crunchy in any way, but they are natural, freshly cut from large, substantial russet potatoes and that is a real plus. For budgetconscious diners, the grilled tomato, green chili, and cheese sandwich with potato salad is the best bargain on the menu at $7.95. I am looking forward to ordering the Alaskan Halibut and Chips ($13.95) next time we stop in. So many establishments serve cod as a fried fish option but halibut is by far my favorite albeit a more spendy choice. The wild salmon on greens or spinach salad are awesome and healthy menu options, as well. I noticed that Gustav’s serves Thomas Kemper Rootbeer on draft. One of my favorites! They also serve 30 beers on draft with an emphasis on Northwest Microbrews and are home to Icicle Ales since 1981. If you stop in between 4 and 6 p.m., Sunday through Thursday, Sept. through June, take advantage of their special menu with deep discounts. Either way, have a great time! Cheers! I’m sure you all know where Gustav’s is located, but if you don’t their address is: 617 U.S. Hwy. 2, across from Lions Club Park. Christina Forchemer-Zucktriegel is a passionate “foodie” with over 25 years of experience in the culinary arts. d Vote


With this minimally invasive technique, it is now possible to remove gall bladders, the uterus and ovaries, perform back and sinus surgeries and many more. Recovery occurs within days, there is little pain, and side effects are reduced. This approach has not only shortened hospital stays and improved quality of life, but it also has reduced the cost of care. In recent years, the development of robotic surgery has offered a new and exciting frontier for surgical procedures. Marketed as the Da Vinci system, this device allows the surgeon to perform highly complex procedures without ever touching the patient. Working from a console, the physician uses the robot to make small incisions. And with miniaturized instruments and a high definition 3-D camera, is able to perform the most delicate of procedures. Robotic surgery allows the surgical treatment of colon, rectum, bladder and kidney cancers and is now widely used to perform prostatectomies for prostate cancer. The machine has also been used to repair heart valve abnormalities and coronary bypass surgery. Like endoscopic surgery, the robotic approaches allow a shorter recovery time, less blood loss, less pain and a lower risk of infection. This technology has created a great deal of excitement in the health care community, and the use of this approach has shown explosive growth. Though the robotic surgery has brought many medical advances and benefits, it comes with a high price tag. In a recent article published in the New England Journal of Medicine, researchers examined the significant impact that this technology has had on health care costs. In the past three years, the number of robotic surgeries performed in the United States has increased from 80,000 to 205,000, and the number of Da Vinci systems available in hospitals rose from 800 to 1,400. Each system ranges in price from $1 million to $2.5 million, and the use of robotic surgery increases the cost of procedures anywhere from $3,200 to $8,000. Overall, robotic surgeries increases the annual cost of health care by $2.5 billion. And if the number of procedures continue to increase at the current rate,

the total cost could run higher in the billions. In addition to cost, there are other concerns with robotic surgeries. While it has opened up complex and very difficult surgeries to minimally invasive approaches, the system is often used for operations such as gall bladder surgery and hysterectomies, which could just as easily be performed using cheaper endoscopic approaches. There is also evidence that the availability of the robotic surgery increases the number of procedures performed. Between 2005 and 2008, prostatectomies increased by 60 percent, despite a reduction in the incidence of prostate cancer. It has been suggested that the availability of the robotic approach has led to more surgeons recommending prostatectomy over other forms of treatment. Making matters more complicated, studies have shown the robotic surgery for prostate cancer has the same risk of adverse effects as earlier surgical approaches. The incidence of erectile dysfunction, incontinence or infection is identical with all forms of surgical treatments for prostate cancer. The case of the robotic surgery is a perfect example of how great breakthroughs come with great challenges. Robotic surgery is a valuable and exciting advance in surgical treatment. However, it should be used in circumstances where other approaches are not available or effective. We must be aware of the cost implications and use the tried, proven, highly effective therapies when possible. More research is also needed to compare the various approaches to treatment, so the health care community truly understands all the alternatives. Your physician is not the only one responsible for determining when to employ the greatest advances in medicine. You, the patient, must be an empowered and active participant in your medical decisions. This is the only way to assure the most appropriate treatment possible. Remember, newer does not always mean better. In medicine, while the tried and true therapy may not be the most exciting option, it is often the most reliable.

Massage therapy

MeDical services

naturopathic MeDicine

put your aD here

public awareness


advertise your health care service or specialty here! Call Carol at 548-5286 or Lindsay at 860-7301

Cashmere Valley Record - Sept. 22, 2010  
Cashmere Valley Record - Sept. 22, 2010  

Cashmere Valley Record - Sept. 22, 2010