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Welcome back to the Everything Elko Magazine!

Each & every month don’t forget to grab the Everything Elko for your local calendar of events embellished with engaging and helpful articles. At Everything Elko we are locally minded and always welcoming new ideas, suggestions and talent! Marin Wendell | 775-340-1927

Please enjoy your magazine. Read it, share it, tear out coupons and recipes, it’s yours! You can also read it online or send to a friend at! We are your community magazine and remember, “if you need to know, it will be in the Everything Elko.”

Tera Hooiman | 775-385-7998

God Bless! Marin Wendell, Editor of Everything Elko

Graphic Designer, Erin Radermacher

Everything Elko is a local publication printed and distributed on a monthly basis in Elko, Nevada. The content is copyright of Everything Elko, LLC 2013 and is not to be reprinted or copied in any way without written consent of the publisher. ©Everything Elko, LLC 2013



everything elko

Contents NOVEMBER 2013


What’s Going on in Elko?


Shop ‘Til You Drop...

8 9 12

Calendar of Events Christmas Wish Tree Fall Craft Festival


Black Friday


Healthy, Wealthy, and Wise...


Home is where the Heart is...

L iberty Mutual Insurance

17 29 31

Talking Turkey

55 57

A "Pear" Themed Thanksgiving


The Great Outdoors

37 41 43

The Gadget Guy

Khoury's Wine of the Month

Hiking the Lamoille-Talbot Trail Your Local Hunter




T ype 1 Diabetes. Understanding Why Being 'Extra Sweet' isn't Neat


The Family Life

65 67 69 73 75 77

Letter from Tanzee


Cutest Kids Raising smART Kids Fuzzy Friends Annual Crèche Exhibit "A Night in Paris!"


NOVEMBER 2013 Calendar of Events All local events are welcome. Email events to Marin at

Sunrise Toastmasters - Elko, NV Friday, November 1st at 6:45am Toastmasters meets every Friday morning at 6:45 a.m. at the Stockmen’s Hotel in the Bull Pen. Elko Parkinson’s Support Group - Elko, NV Friday, November 1st at 1pm Teleconferences: We meet the first Friday of each month for information and support sessions with the Reno Parkinson's Disease Support Group. We are affiliated with the American Parkinson's Disease Association through the Reno Group. These very helpful and interesting teleconferences are held at 1:00 PM at 701 Walnut Street, Elko, (Griswold Hall, Room 31) Coffee Times: We try to meet once month for coffee at 10:am. We review teleconference info, discuss issues and share information/articles particularly relevant to PD, including family or social concerns, research trends and findings. Our goal is to provide mutual support, information and resources. (Dates and times vary, so call for the next coffee time .) E-mail and phone support: Just need to talk? Have new info or personal stuff to share? Have questions about care issues? We'll try to help, or locate someone who can! Please call for more information: 775-753-7599 (Tish) or 775-738-7779 (Steve) SnoBowl Spaghetti Feed - Elko, NV Saturday, November 2nd Diabetes Support Group - Elko, NV Tuesday, November 5th at 5:30pm A FREE Diabetes Support Group meets regularly on the first Tuesday of each month at 5:30pm in the Northeastern Nevada Regional Hospital Dining Room. Everyone is welcome. Call the hospital dietitian at 748-2094 for details. Or visit and choose Services > Dietary.

Ruby Mountain Toastmasters - Elko, NV Wednesday, November 6th at 7pm Ruby Mtn. Toastmasters meets the 1st 3 Wednesdays of every month at 7:00 p.m. at Great Basin College (GBC), Electrical/Industrial/Technology (EIT) Bldg, Room 202. Sunrise Toastmasters - Elko, NV Friday, November 8th at 6:45am Toastmasters meets every Friday morning at 6:45 a.m. at the Stockmen’s Hotel in the Bull Pen. Tree Lighting - 2nd Saturdays by the Downtown Business Association - Elko, NV Saturday, November 9th at 6:30pm We are lighting the trees in the downtown area for the holidays. To get a view of the lights “turning on” come downtown. All shops will be staying open late for shopping and fun! More info: 340-1927. LWC Fall Craft Festival - Elko, NV Saturday, November 9th and Sunday, November 10th from 9am - 4pm The Lamoille Women's Club is sponsoring a 2 day Craft Show featuring local artists, crafters, jewelers, quilters, and many other vendors at the Spring Creek High School located on the Lamoille highway. Festival will feature a Christmas theme.Being held at the Spring Creek High School. More info: 775-738-0413 Veterans Day Monday, November 11th Ruby Mountain Toastmasters - Elko, NV Wednesday, November 13th at 7pm Ruby Mtn. Toastmasters meets the 1st 3 Wednesdays of every month at 7:00 p.m. at Great Basin College (GBC), Electrical/Industrial/Technology (EIT) Bldg, Room 202.



Calendar of Events

Jam On! Wednesday, November 13, 6:00 pm - 8:00 pm Free musical jam session at the Western Folklife Center's G Three Bar Theater. All musicians and spectators welcome. Pioneer Saloon will be open. Facilitated by Southwind and other community musicians, featuring old-time, country, western, blues, Celtic music and more, the 2nd Wednesdays every month at 501 Railroad Street. Let's Dance! - Elko Thursday, November 14 6:00 pm - 9:00 pm It's Rodeo Swing time! Dance lessons at the Western Folklife Center's G Three Bar Theater, 501 Railroad Street. Lessons at 6:00 pm followed by open dancing at 7:00 pm. Admission $5; Adults and Teens welcome, no partner or experience necessary. NOTE: We depart from our regular schedule for the months of November, December and January with one Let's Dance! only. We will return to the every 2nd and 4th Thursday schedule in February 2014. Sunrise Toastmasters - Elko, NV Friday, November 15th at 6:45am Toastmasters meets every Friday morning at 6:45 a.m. at the Stockmen’s Hotel in the Bull Pen. Skate Night - Elko Friday, November 15th from 5pm-9pm At the Igloo at 1515 Silver St. More info: 775-777-7260 Holiday Craft Festival - Elko, NV Saturday, November 16th from 9am-4pm The Terrace at Ruby View will be hosting a Holiday Craft Festival on Saturday, November 16th, 2013. The show will begin at 9:00 am at The Terrace at Ruby View and end at 4:00 pm. More info: 775-738-3030 Ruby Mountain Toastmasters - Elko, NV Wednesday, November 20th at 7pm Ruby Mtn. Toastmasters meets the 1st 3 Wednesdays of every month at 7:00 p.m. at Great Basin College (GBC), Electrical/Industrial/Technology (EIT) Bldg, Room 202. Business After Hours - Elko, NV Thursday, November 21st from 5:30pm-7pm Elko Area Chamber of Commerce Business After Hours is a free event - open to the public! It is a great opportunity for networking enjoy wonderful food along with fun raffle prizes. November’s Business After Hours is being hosted by



Registered Physical Therapists (RPT) at 1501 Lamiolle Hwy. More info: 738-7135 Sunrise Toastmasters - Elko, NV Friday, November 22nd at 6:45am Toastmasters meets every Friday morning at 6:45 a.m. at the Stockmen’s Hotel in the Bull Pen. Craft Show and Bake Sale - Elko, NV Saturday, November 23rd from 9am - 4pm Come to the 4th annual Elko United Methodist Fellowship craft and bake sale! More info: 775-397-7458 Ruby Mountain Symphony - Elko, NV Saturday, November 23rd at 7pm At the Convention Center. More info: 775-738-4187 Cucina Fresca Holiday Open House Saturday, November 23 The Women of St. Joseph’s Bazaar Saturday, November 23rd 9am - 2pm Please join us during our annual holiday bazaar with homemade craft items that are great for holiday gift giving. Additionally, there will be wonderful raffle items, soups and chilies, and everyone's favorite: home-made baked goodies. 1035 "C" St. in Elko. Thanksgiving Day Thursday, November 28th Black Friday Friday, November 29th Check out page 47 of this magazine for your guide to who is open, when and what the deals are! Small Business Saturday Saturday, November 30th Get out there and check out your local shops and boutiques for unique gifts for everyone on your holiday list! What 2 Wear Holiday Open House Sunday, December 1 12:00-4:00 pm Mark Your Calendars! *December 14th - Snowflake Festival Downtown! *December 25th - Christmas Day! *December 31st - N  ew Year’s Eve Black and White Ball at Flying Fish!

All local events are welcome. Email events to Marin at

Calendar of Events

Win a Pallet of Pellets from Comfort of Homes XI APH CHI Chapter of Beta Sigma Phi RAFFLE Drawing will be held on November 15 $5/ticket - $20/5 tickets Call Donna at 775-778-0341 Call Louann at 775-738-4249 The brand of pellets are Packsaddle Premium Douglas FIr. The Sorority is a non- profit group, and with these funds we will be purchasing items for the kids and families in need.

To view this magazine online, scan this QR Code with your phone. Don’t have a reader? Download one for free by visiting the App Store on your smartphone.

For advertising opportunities: Marin at 775-340-1927 Tera at

Drop location: 1340 Idaho St. Elko


May 11

august 10

June 8

septeMber 14

Art Walk 3-6pm

Wine Walk 4-7pm

Sidewalk Sale 8am-3pm Margarita Walk 4-7pm

July 13

Wine Walk 4-7pm

Second Saturdays

Wine Walk 4-7pm

OctOber 12

Wine Walk 4-7pm

DeceMber 14 Snowflake Festival

doWntoWn elko NOVEMBER 2013 |


8th Annual

CHRISTMAS WISH TREE November 10th – December 19th A Lift Up Org’s 8th Annual CHRISTMAS WISH TREE runs November 10th – December 19th. This program provides Christmas gifts to local needy children, disabled adults, and seniors, who without the community’s assistance will not receive gifts this holiday season. You can help by choosing a Wish List from the Wish Tree located at Mishmash & Muddle, 452 Idaho Street in Downtown Elko. Purchase some or all of the items on the wish list and return them to Mishmash & Muddle for delivery by Christmas.

You may also drop off gifts or grocery gift cards without choosing a list and we will make sure they go to an age appropriate child or adult. The individuals we assist are referred to us by local organizations and churches so you can be assured the need is legitimate. Last year we, with help from the community, provided gifts to over 248 individuals. Please help by choosing a name from the Wish Tree located inside Mishmash & Muddle, a division of A Lift Up Org, a 501(c)3 non-profit charity. For more information please call 753-8455.

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Women’s health

Health education

Integrated medicine

Labs and EKGs

Weight Loss program

Hearing Tests


Sports Physicals

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In-Home Assessments

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free This coupon is good thru November.

Downtown Tree Lighting Saturday Nov. 9th 6:30 pm All Stores will be Open Late! Come enjoy some holiday shopping and see downtown Elko unveil the lighting of the trees.

3650 East Idaho st., Elko | (775) 777-1200

3650 East Idaho st., Elko | (775) 777-1200 NOVEMBER 2013 |


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Stop in to our new location to see the new Mountain Woods Furniture Showroom!

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Fall Craft Festival

November 10th-11th 9:00am-4:00pm

at Spring Creek High School The Lamoille Women's Club will celebrate fall and the beginning of the Christmas shopping season with the 2-day LWC Fall Craft Festival on Saturday, November 10th , and Sunday, November 11th, at Spring Creek High School on Lamoille Highway from 9:00 am to 4:00 pm each day. Two full days of fall shopping, fun, and great food are in store for everyone at the Fall Craft Festival. This year, the Fall Craft Festival will feature entrepreneur Gil Tortolani. Gil has founded and owned restaurants/eateries in several different cities and states over the years as well as founding Gil’s Gourmet. He is best known for Tillie’s Restaurant. Gil’s stuffed olives, pulled garlic, salsa, hot sauce, oils, and gift packages are widely sought at fairs and shows. The Fall Craft Festival will also feature arts and crafts of all kinds from vendors throughout the area and out of state. Witheight new vendors so far, the Festival will offer Christmas floral arrangements and wreaths, photographers, local artists, jewelry makers, candle makers, glassworks, MICHE bags, hand knit goods, handmade soap, handmade Christmas themed articles, wood products, and refurbished furniture just to name a few. The Lamoille Women's Club will debut the 2014 Lamoille Country Fair quilt “Ruby Trails” at the Festival and will offer raffle tickets for the prized Fair quilt. The drawing for the winner will take place at the 39th Annual Lamoille Country Fair to be held on June 29, 2014. The Spring Creek Choir will sing seasonal favorites, and a dance group will perform. Yellow Dot packets will be available on Sunday for those who wish to participate in the Lamoille Women’s Club’s new community improvement project for Elko County residents; the Yellow Dot Program is designed to aid first responders and rescue personnel when the victim cannot communicate. All attendees have the opportunity to purchase tickets for the vendor-contributed prizes to be awarded every half hour throughout the Festival; tickets will sell for two for $1.00 or 12 for $5.00.

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The Craft Festival’s food concession will be run by Ruby Mountain Pizza Company which will offer pizza, Stromboli, soup, salad, and beverages for hungry attendees. You won't want to miss the Fall Craft Festival. This is a chance to get out and start your Christmas shopping early, view the 39th Lamoille Country Fair Quilt display, get your quilt raffle tickets, participate in the Yellow Dot Program and have some delicious pizza from the pizza concession. Admission and parking are free. Where else can you have this much fun supporting a good cause? Proceeds from the Fall Craft Festival go toward the Lamoille Women’s Club’s community service projects and scholarships for high school and college students. For information on the Fall Craft Festival, contact Martha Wallace at 385-3502 or visit the GFWC Lamoille Women's Club website at



11th Annual Snowflake Festival

a n C e L y a d n n e a C DEC

1:00pm Festivities begin



Parade of Lights


Christmas in the Nightime Skies at 6th and Railroad



In the Heart of Downtown

Black & white

New Years eve Ball December 31st, 2013 6pm - 12pm at Flying Fish Celebrate New Years like the east coast with the ball drop at 9pm Cocktails & Hors d’ oeuvres $50/couple , $25/person includes 1 drink and food PurCHase tiCkets at Blooms & Grooms and ruby Mountain Chiropractic Marin | 775-340-1927 | tera | 775-385-7998 |


Flying Fish | Blooms & Grooms the event source | everything elko Magazine NOVEMBER 2013 |


Home Home is Where the Heart is...

17 29 31

Talking Turkey A "Pear" Themed Thanksgiving Khoury's Wine of the Month

"Which wine to choose to accompany the Traditional Thanksgiving feast..." page 31



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Contributed by Mandi Ratliff of Cucina Fresca



Thanksgiving comes early this year! This means there's a little more space between the many special days this holiday season. But, don't be fooled, the next few weeks will be flying by! We're here to help you plan ahead and enjoy this special season to the max! It's all about enjoying Thanksgiving, a uniquely American holiday. We start with a fabulous roasted turkey, show you how to carve it, then tackle a unique stuffing, and a dressed-up side dish of green beans. You'll find plenty of turkey tips and more tips for a delicious Thanksgiving!

{Roast Turkey} w i t h


maple balsamic but ter rub

The Thanksgiving turkey has a reputation for being a big deal to make. It is big, but it couldn’t be easier to roast a fabulously tasting bird. This recipe builds flavor in layers with a delicious rub and pan juices infused with aromatic fruits and vegetables. The results is a moist golden bird with plenty of fall flavors infused throughout. No dullness or dryness found here!

f o r t h e b e s t r e s u lt s ,

the onions and orange slices

this recipe produces the most

insert the rub between the skin and the turkey breast. Prior to applying the rub, gently separate the skin from the bird with your fingertips; avoid stretching or tearing the skin. Also, pat the skin dry before applying the rub.

stuffed into the birds cavity should be loosely placed, not packed. Allow the heat to circulate and cook from the inside out as well as from the outside in. A tightly packed cavity may lead to uneven cooking and elongated cooking times that lead to dryness.

delicious pan juices flavored with carrots, onions, oranges, and the rub’s butter and spices. Transform it into gravy, or save for the beginnings of a turkey soup.


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Do-Ahead Steps

essentials Cameron’s Multi Roaster

one week ahead:

Mix the simple seasoned salt called for in the recipe. The provided recipe makes a large quantity of seasoned salt while the rub recipe calls for only one tablespoon; adjust the quantities accordingly.

a n e x c e l l e n t pa n f o r r o a s t i n g t u r k e y s o r l a r g e r o a s t s ;

i n c l u d e s r a c k . s ta i n l e s s s t e e l c o n s t r u c t i o n f o r e a s y c l e a n - u p .

Turkey Lifters ta k e away t h e d r a m a ! m o v e t h at t u r k e y s a f e ly , s e c u r e ly , a n d e a s i ly w i t h t h e s e p e r f e c t ly d e s i g n e d t u r k e y l i f t e r s .

t w o d ay s a h e a d :

Mix the rub and refrigerate.

Wusthof Carving Set

o n e d ay a h e a d :

this se t is indispensable when it comes time to car ve the bird.

Peel and cut the onions and carrots; refrigerate in a zippered plastic bag.


the turkey

the fork steadies while the sharp knife carves with ease!

You’ve roasted the perfect turkey, it’s just the right temperature, now what?

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Here’s how you tackle the big bird and serve it gracefully to your guests:





Once removed from the oven, allow the turkey to rest for about 20 minutes before cutting and serving. Don’t worry, it will stay hot as you finish last minute preparations. With the tip of the carving knife, cut through the joint to separate the leg from the thigh.

Remove the wind by cutting the skin between the wing and the breast. Pushing down on the wing with the fork, cut through the “shoulder” joint with the tip of the carving knife. On a cutting board, slice the turkey breast at a slight angle into quarter-inch thick slices.





First, remove the legs. With a sharp carving knife, cut between the breast and leg; bend the thigh away from the bird, cut through the hip joint with the tip of the carving knife. Slice the leg meat from the bone from the “ankle” end to the larger end. Turn the leg and continue slicing away the leg meat.

Remove the meat from the upper portion of the wing. Save the lower two wing parts for soup making.

Continue slicing the breast portion until complete; repeat with the other breast half.


Remove the leg to a cutting board placing skin side down with the “knee” joint visible.


Remove the meat from the thigh one side at a time.



Remove the entire breast meat portion by cutting down just to one side of the central breastbone. Cut horizontally at the base until the breast meat is freed. Serve the platter of sliced turkey with dark meat at one end, and the sliced white breast meat at the other end.



TOP turkey Tips

a l l o w p l e n t y o f t i m e for a frozen turkey to defrost. Defrost it in the refrigerator – this may take a few days, so plan accordingly. Never place a frozen or partially frozen bird in the oven for roasting. c h e c k b o t h c a v i t i e s o f t h e b i r d for any giblets and neck bones – save these parts for giblet gravy or for making turkey stock. cover the turkey with a foil tent

for the initial hours of roasting to prevent overbrowning. Remove during the last hour of roasting. If the skin is browned, but the turkey is not done, replace the foil tent. allow the turkey to come to r o o m t e m p e r at u r e before placing in the

oven. This will help it cook more evenly.

our best turkey Tip! u s e a n i n s ta n t - r e a d t h e r m o m e t e r

to gauge the doneness of the turkey. Placed between the thigh and breast, the thickest part of the bird, the temperature should read 170F. Don’t rely on time estimates, or pop-up buttons. With a thermometer, the turkey will not be undercooked, nor overcooked and dry. t r u s s t h e t u r k e y by tying the legs together. This essential step creates a uniform “package” for more even roasting and eliminates burned legs. a s t u f f e d b i r d m ay t a k e a n e x t r a

or longer to roast. This extended oven times risks a dried out turkey. Consider baking the stuffing separately from the turkey. If you do choose to stuff the bird, insert the mixture loosely to allow some air circulation; do not pack the stuffing in place. hour



Roast Turkey

with Maple Balsamic Butter Rub

The key to seasoning the turkey with this butter rub is to blot the bird dry, which enables the rub to adhere to the skin. You can also stuff the turkey, but it takes about an hour longer to cook. An instant-read thermometer is a must for ensuring a perfectly cooked bird. Remember that the internal temperature will increase by a few degrees once the turkey is removed from the oven. INGREDIENTS : 
One 14- to 16-pound turkey, patted dry
1 large orange, peel intact and sliced crosswise
3 onions, 1 sliced, 2 coarsely chopped
2 carrots, peeled and sliced
2 cups easy turkey stock, or chicken broth, or more if needed 

2 shallots, finely chopped
3 tablespoons, pure maple syrup
1 tablespoon balsamic glaze
1 tablespoon soy sauce
2 tablespoons chopped fresh thyme, or 2 teaspoons dried thyme
1 tablespoon Seriously Simple Seasoning Salt (see Page 3)
1/2 cup (1 stick) unsalted butter at room temperature

1 . Remove the turkey from the refrigerator 1 hour before roasting.

2. M  ake the rub: In a small bowl, stir together all of the ingredients until well blended. Taste and adjust the seasonings.

3 . Preheat the oven to 425°F. Place the turkey on a piece of aluminum foil on the counter. Starting around the main body cavity, carefully slip your fingers under the skin and loosen the skin, being careful not to break the skin. (You may need to wear rubber gloves if you have long fingernails.) Pat the rub under the skin and then pat it all over the bird on top of the skin. (If some of the rub falls off, that is okay; it will flavor the gravy.)

4 . P lace the orange and onion slices in the cavity. Insert a wooden skewer through the thighs to hold the drumsticks together. Place the chopped onions and the carrots on the bottom of a large roasting pan. Pour the 2 cups of stock over the vegetables. Set a nonstick roasting rack in the roasting pan and place the turkey breast-side up on the rack.

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5 . R oast in the center of the oven for 20 minutes. Reduce the oven temperature to 325°F and roast, basting about every 45 minutes with the pan juices, until a thermometer inserted into the thickest part of a thigh away from the bone registers 170°F and the juices run clear. You may need to add more stock if the pan becomes too dry. If the bird becomes too dark, tent a piece of aluminum foil on top. A 16-pound turkey should take about 4 hours. Be sure to check the temperature at 30-minutes intervals as the finish time approaches.

6 . Transfer the turkey to a large platter or carving board. Let rest for at least 20 minutes before carving. Discard the vegetables.

R E C O M M E N D E D W I N E : 
 The underrated Riesling is magic with the sweet and savory tastes in this turkey recipe. Lighter reds, such as Beaujolais Nouveau, Grenache, Pinot Noir, and Côtes du Rhône are also excellent choices.

S er i o u sly S i mple S eason i ng S alt 
 M a k es 3 . 5 c u ps This magical seasoning will elevate the flavor of just about anything you cook. I have made a version of this recipe for years and, over time, I have simplified the method by using a food processor. To make this even more quickly, you can purchase already peeled garlic cloves.

 30 peeled garlic cloves, ends cut off
2 cups kosher salt
1 tablespoon onion powder
2 tablespoons paprika
3 tablespoons good-quality chili powder
2 tablespoons ground white pepper
2 tablespoons celery seed
1 tablespoon ground ginger
1 tablespoon poultry seasoning
1 tablespoon dry mustard
1 tablespoon dried dill weed

1 . In a running food processor fitted with the metal blade, drop in the garlic cloves, and process until finely minced.

2. C  ombine all the remaining ingredients in a large measuring cup. Add to the garlic and pulse until completely blended. Use a spatula to scrape down the sides of the blender container and pulse again. Transfer to an airtight container or to smaller containers with shakers on the top. Keep refrigerated.

 Make up to 3 months ahead and refrigerate.



{stuffing} s a u s a g e ,

dried fruit



A great turkey needs a good stuffing to stand beside it. This version is the one we’ll be serving on Thanksgiving day. It has the perfect mix of tastes and textures – tart apricots, crunchy pecans, sweet raisins, toothy bread, savory onions and celery. The collage of flavors is slightly different with each bite, not too soggy, and with just the right amount of herbs.

RECIPE NOTES t h e g e n i u s o f t h i s r e c i p e is that it makes use of trail mix.

Trail mix provides a wide variety of dried fruits and nuts in one package – no need to buy large quantities of separate fruits and nuts. (Choose a mix without chocolate pieces, or take them out of the mix and enjoy as the cook’s bonus). t h e f r e s h h e r b s , p a r s l e y , s a g e a n d t h y m e , are

a delicious and essential part of this recipe. If using dried herbs, use about one-third the quantity – dried herbs have more concentrated flavors than fresh herbs. w h i l e t h e r e c i p e c a l l s f o r chicken-apple sausage, we used hot Italian sausage. The results were positively delicious and added a spicy little kick to the dish.

t h i s r e c i p e m a k e s a g r e at m a i n d i s h for an evening

meal all on its own. Go ahead, do a test run before Thanksgiving, then keep the recipe handy all year long. Use the mixture to stuff squash and peppers, or to roll up in chard or cabbage leaves.

Do-Ahead Steps s e v e r a l d ay s a h e a d :

Cube and toast the bread; store in an airtight bag. o n e d ay a h e a d :

Dice onions and celery; sauté until tender. Store in a zipper bag or airtight container. Brown the sausage until cooked. Store in a zipper bag or tightly sealed container. e a r ly i n t h e d ay :

Mince herbs and assemble the stuffing. Cover and refrigerate until oven time.


Robin ........738-1776 Toni ...........778-9833 Angie ........934-8249 Dawn ........340-3414 Sarah ........934-6448 Carla ....... 738-3462 Beth ..........340-6924 Tonya ........385-6804 Tiffiny .......385-4698



Annie ....... 397-4472 Michelle .. 340-4253 Tiffiny ...... 388-4698


Tiffiny ...... 388-4698 Robin ....... 738-1776

eyelasH exteNsioNs

Maggie .... 934-9616 Tiffiny ...... 388-4698



for stuffing & sides

le cresuet baking dish

Invest in oven-to-tableware early this season. Beautifully glazed dishes bake evenly, then transfer to the table with elegance. g r a v y s e p a r at o r

If you’re making gravy, this is an essential tool for separating the rich pan juices from the fat. Amazing how it works! kyo c e r a


v e g e ta b l e p e e l e r

A sharp peeler makes quick work of prepping vegetables. Keep a couple around for any extra helping hands. wusthof


chef’s knife

The most valuable knife for Thanksgiving and all the chopping and slicing involved in dinner preparations. s p i e g e l e au s t e m wa r e

Update your glassware and stemware for Thanksgiving and you’ll have them to use all season long. Great value! le creuset stockpot

Turn that turkey carcass into soup the next day. Add onions, carrots, celery and noodles or rice. Delicious!

MORE TOP TipS! Practice

good food safety

Keep cold foods cold; hot foods hot! Stoneware dishes hold heat while keeping foods warm or cool longer. Food should not stay at room temperature for more than 2 hours. When cooling foods or leftovers, place in the refrigerator with plenty of air circulation; once thoroughly chilled bags and containers may be stacked.




sausage, dried fruit & nut stuffing

1-pound loaf ciabatta or French bread, cut into 1-1/2-inch cubes (about 8 cups)
3 tablespoons unsalted butter
3 tablespoons olive oil
2 onions, finely chopped
6 celery stalks, coarsely chopped
Salt and freshly ground black pepper
1 pound uncooked chicken-apple sausage, casings removed
1 cup vacuum-packed cooked chestnuts, coarsely chopped
1-1/2 cups nut and dried fruit trail mix, coarsely chopped
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried thyme
1 tablespoon finely chopped fresh sage, or 1 teaspoon dried sage
1/2 cup finely chopped fresh parsley
1-1/4 cups chicken broth or easy to turkey stock
3 tablespoons unsalted butter, cut into small pieces

1 . Preheat the oven to 325°F. Place the bread on a baking sheet. Toast for 30 minutes, or until lightly browned; turn after 15 minutes to brown evenly. Or place the bread on a baking sheet and let sit out overnight, turning at least once, until dried out.

2 . In a large skillet, melt the butter with the oil over medium heat. Sauté the onions for about 5 minutes, or until softened. Add the celery and sauté for about 4 minutes, or until crisptender. Season with salt and pepper. Transfer to a large bowl.

3 . In the same pan, brown the sausage for about 5 minutes, stirring occasionally to break up the meat and to keep it from burning. Let cool and add to the vegetables. Add the chestnuts, trail mix, thyme, sage, parsley, and bread cubes. Mix to combine. Season with salt and pepper. Slowly add the broth, mixing carefully and making sure that the stuffing is moist but not too compact, especially if you are planning to stuff a turkey. Taste and adjust the seasonings.

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4 . Stuff the turkey or oil a 2-quart baking dish and add the stuffing. Dot the top with the butter. The stuffing can be compacted because it will not expand in the pan. Cover tightly with aluminum foil.

Hours: 9-5 M-F, 9-3 Sat

5 . Preheat the oven to 375°F. Bake the stuffing for 30 minutes. Remove the foil and bake 15 more minutes, or until the top is brown. Serve immediately.

775-778-6763 | 1250 Lamoille Hwy #940, Elko NOVEMBER 2013 | |




2 tablespoons olive oil
1/2 pound cremini mushrooms, coarsely chopped
2 tablespoons unsalted butter
1 red onion, finely chopped
1 teaspoon balsamic vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
2 pounds tender green beans, ends removed 1 . In a medium skillet, heat 1 tablespoon of the oil over

3 . B ring a large saucepan of water to a boil. Salt the water,

medium heat. Sauté the mushrooms for 3 to 4 minutes, or until they change color and soften. Remove to a bowl.

immerse the beans in the boiling water, and cook for 5 to 7 minutes, or until tender but slightly resistant. Drain and place in a serving dish. Toss with the remaining 1 tablespoon butter and salt and pepper to taste. Sprinkle evenly with the topping and serve immediately.

2. A  dd the remaining 1 tablespoon oil and 1 tablespoon of the butter. Sauté the onion for 7 to 10 minutes, or until it is soft and begins to caramelize. Add the vinegar and cook, stirring constantly, for 1 minute. Add the garlic and sauté for 1 minute. Add the garlic and sauté a for 1 minute. Add the mushrooms, parsley, and salt and pepper to taste. Remove from the heat.


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Recipes from Seriously Simple Holidays by Diane Rossen Worthington. Published by Chronicle Books, San Francisco, CA. Copyright 2007. Reprinted with permission of the publisher. All rights reserved.

| wEDDiNg cHapEl

Carmela Frederick, Owner • Tux Rentals • Dresses • Florist “Se Habla Espanol”

423 5th Street • Elko, NV 89801 • 1-775-778-3151



Seriously Simple Holidays by Diane Rossen Worthington. Published by Chronicle Books, San Francisco, CA. Copyright 2007. Holiday dinners are great times to bring the tribe of family and friends together, but they can be stressful in the planning and cooking stages. This cookbook offers several simplified paths for enjoying many different holidays with a flair for flavor. The cooking tasks are divided into doable pieces by working ahead. You’ll find great menu suggestions and recipes for main dishes, sides, appetizers, and sweet endings that fit together very well and are easily adaptable to many celebratory occasions.

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A “Pear� Themed Thanksgiving

Roast Turkey

Pear Glaze

Pear & Sage Stuffing

1 Whole Turkey

3/4 C. White Wine

10 oz Package Herbed Dried Stuffing

1 C. Butter

3/4 C. Honey


1 Tsp. Sage

3/4 C. Turkey or Chicken Broth

1 Yellow Onion, diced

1/4 Tsp. Thyme

1/2 C. Butter

1 Bosc Pear, peeled, cored, & chopped

1 Tsp. Salt

1 Very Ripe Bosc Pear, peeled, cored,

1 Egg, whisked

1/4 Tsp. Pepper

and finely chopped

2 1/2 C. Milk

6 Bosc Pears, cut in half

1/4 C. Butter

1 Sweet Onion, diced

2 Tbsp. Fresh Parsley, finely chopped

4 C. Turkey or Chicken Broth

1 Tsp. Salt 3/4 Tsp. Dried Sage 1/2 Tsp. Dried Thyme Pan Dripping Gravy 3 C. Pan Drippings 2-4 Tbsp. Corn Starch 2-4 Tbsp. Flour

To brine the turkey, place it in a brining or turkey-sized oven bag or large stockpot and fill the bag/pot with a brining solution that contains 1 C. of salt and 1 Tbsp. of dried sage for every gallon of water. Make sure the bird is completely submerged in the brining solution and place it in the refrigerator to soak overnight. Thanksgiving morning, make the glaze by bringing all the ingredients to a boil in a medium-sized pot over medium-high heat. Bring the heat down to medium low and continue to boil for 20 minutes. Remove from heat, allow to cool, and then puree in a blender or food processor until completely smooth. Set aside. Next, make the stuffing. Pour the milk over the dried stuffing cubes in a large bowl and allow them to soak, stirring a couple times to help evenly soak the cubes. Meanwhile, saute the onions in butter over medium-high heat until translucent, about 10 minutes, stirring every couple minutes. Remove the onions from the heat and scrape the onions and butter into the bowl with the stuffing. Add the egg, pear, seasonings, and 2 Tbsp. of the pear glaze and toss until the ingredients are evenly distributed. Set aside. Now you can begin preparing the turkey. Preheat the oven to 450 degrees Fahrenheit. Remove the turkey from the brine and pat it dry. Mix together the butter with the sage, thyme, salt, and pepper until it is fairly soft and spreadable. Rub the mixture all over the outside of the bird, the inside of the bird, and underneath the skin on the entire front (breast) of the bird. Evenly distribute the chopped onion on the bottom of the roasting



pan. Once the bird is coated inside and out with the fat mixture, set it in the roasting pan, breast facing up. Stuff the bird until full and set aside whatever stuffing you have left in a separate ovensafe pan. Tie together the turkey's legs with cooking twine. Whisk together the 4 C. of broth with 1/2 C. of the pear glaze, then pour the mixture into the roasting pan, pouring around, not over, the turkey. Arrange the 6 halved pears around the bird. Place the roasting pan in the oven and cook for 30 minutes, then lower the heat to 350 degrees Fahrenheit and continue cooking for 15-20 minutes per pound of turkey. Baste the bird every 20 minutes with the pan drippings, but every third basting (i.e. once per hour) baste the bird with the pear glaze. Rotate the roasting pan once per hour to help the bird cook evenly (since you will be opening the oven every 20 minutes to baste the bird, the side facing the oven will always loose a bit of heat). When the turkey appears done, take the temperature of the turkey and once it reaches 165 degrees in the breast, stuffing cavity, and thigh, it is safe to eat. Allow the bird to rest for 30 minutes before carving. While the bird is resting, make the gravy. Heat 3 C. of the liquid from the bottom of the roasting pan in a small pot over low heat. Whisk in 2 Tbsp. of corn starch and 2 Tbsp. of flour until smooth. If you want your gravy to be thicker, continue adding Tbsp. of flour and/or corn starch until your desired consistency is reached. Remove from heat and set aside. Carve the turkey and serve with the gravy and the remaining pear glaze on the side for optional drizzling.

Celery Root, Potato, and Pear Mash 1 C. celery root, peeled and cut into 1 1/2-inch pieces 1 lb. russet potatoes, peeled and cut into 1 1/2-inch pieces 2 C. peeled, very ripe pears cut into 1 1/2-inch pieces 1/2 C. whipping cream

Mash potato mixture with a potato masher or an electric mixer on low speed until smooth. Season to taste with salt and pepper. Mash pear mixture with a potato masher or a fork until smooth. Stir pear mixture into potato mixture just until combined. Sprinkle with parsley.

1/4 C. butter Salt Freshly ground black pepper 2 Tbsp. snipped fresh parsley

Apple-Pear Praline Pie Nut Pastry (recipe below) 3/4 C. granulated sugar 1/4 C. all-purpose flour 1/2 Tsp. ground nutmeg 1/2 Tsp. ground cinnamon Dash salt

In a large saucepan cook celery root, covered, in boiling lightly salted water for 5 minutes. Add potatoes. Cook, covered, for 20 to 25 minutes more or until tender; drain. Return potato mixture to saucepan. Meanwhile, in a small saucepan combine pears, whipping cream, and butter. Bring to boiling. Remove from heat.

Preheat oven to 375 degrees F. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle. Stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add apple and pears; toss until coated. Transfer apple mixture to the pastry-lined pie plate. Dot with 2 Tbsp. butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired. To prevent browning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie for 50 minutes. Remove foil. Bake for 30 to 40 minutes more until filling is bubbly. Transfer to a wire rack. In a small saucepan melt the 1/4 C. butter over medium heat. Gradually stir in brown sugar and milk. Stir until mixture comes to a boil. Spoon over baked pie; sprinkle with pecans. Return pie to oven; bake for 2 -3 minutes. Cool on wire rack. Makes 8 slices.

3 C. thinly sliced, peeled tart apples 3 C. thinly sliced, peeled pears 2 Tbsp. butter, cut up 1/4 C. butter 1/2 C. packed brown sugar 2 Tbsp. milk, half-and-half, or light cream 1/2 C. chopped pecans (optional)

Nut Pastry 2 1/4 C. all-purpose flour 1/4 C. ground, toasted pecans or almonds 1 Tsp. salt 1/2 C. shortening 1/4 C. butter 8 - 12 Tbsp. cold water In bowl combine flour; ground, toasted pecans or almonds; and salt. Cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 12 Tbsp, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Repeat with remaining ball of dough. NOVEMBER 2013 |


Khoury's Wine of the Month

EFlower vergShopreen



638 Commercial St. - - 738-5101

In a recent survey, conducted by an independent contractor, Turkeys from throughout the country were asked which wine they would choose to accompany them to Traditional Thanksgiving feasts. The overwhelming response was Chateau Ste. Michelle Riesling. Chateau Ste. Michelle Riesling is a blend of the finest Columbia Valley Riesling grapes from Washington State. They are harvested in October and, by the winery standards, are categorized as a “medium-dry” Riesling. Subtle hints of peach and lime make this wine a versatile choice for many different pairings. It is an especially delicious compliment to grilled King Salmon, sun-dried tomato basil feta, asparagus, or teriyaki chicken. When given the opportunity to share their thoughts on the quality of the wine, the turkeys appeared too stuffed to comment - so our best advice is to try it for yourself! How can thousands of Turkeys be wrong about Thanksgiving dinner suggestions!

Pre-book your holiday Pet Sitting ServiceS today!

Serving Elko County Since 1982

Full Service Department



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Furnace Cleaning

Must have coupon. Offer good for the month of November.


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Specializing in caring for your pets in your home. 775-778-3415

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Your Best Moment They say a picture is worth a thousand words and we couldn't agree more !

Our team at Ever

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Open 7 Days a Week | 11:00am-10:00pm

Open 7 Days a Week: 11:00am-10:00pm 1760 Mountain City Hwy, Elko




outdoor The Great Outdoors

37 41 43

The Gadget Guy

Hiking the Lamoille-Talbot Trail Your Local Hunter

"Your local hunter provides jobs, wildlife habitat and aids in preserving lands..." page 43




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24-Hour Service


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Plumbing Commercial Construction Industrial Projects industrial Services NV LICENSE #57651 NV LICENSE #60245

We Service All Brands




Gadget Guy Oakley Airwave 1.5 If you were worried about how your google glasses were going to make it on the ski slope with the cold and fogging up, not to worry. Oakley Airwave 1.5 brings you a brilliant HUD (heads up display) integrating Wi-Fi, GPS, MFi Bluetooth® and more with a host of onboard sensors that will leave you wondering if you are flying a Blackhawk helicopter or actually standing at the top of a ski slope. The widescreen display is perceived to be 14 inches and five feet away so your eye does not need to refocus when glancing at the screen while ensuring a wide peripheral vision. Your new alpine HUD will project speed, jump analytics, vertical feet, temperature, navigation (local resort maps), buddy tracking, smartphone connectivity (for visual of phone calls and texts), and access your music files. Oh and for those of you that go skiing to just relax and get away from all that, hit the off button and just enjoy the quality Oakley performance lenses they are known for. The Oakley Airwave 1.5 will definitely bring a new experience to your next alpine adventure but skiing or boarding is still up to you!


Oakley Airwave 1.5 $649

Crossbow Snowball Launcher It’s inevitable that we will have to put our summer toys away and pull out the boots and coats and attempt to enjoy this long winter season, but look forward to the next blizzard with the Crossbow Snow Launcher. Save your blown out shoulder and hide your weakness from the kids by launching snowballs up to 60 feet. Place unformed snow into the “snowball press” to make 3 perfect snowballs that you can front end load and launch away. It’s even ergonomic and has a new and improved launching mechanism for an easier pull for greater distance. In other word,minimizing your battlefield fatigue. You might feel a little old not greasing up the ‘ol throwing arm but at least you’ll save on the ibuprofen later that day!


Crossbow Snowball Launcher $39



Bugatti Veyron Grand Sport Vitesse J ean

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Paying homage to “Jean” Bugatti the Vitesse attempts to capture the gifts of the oldest and most talented son of Ettore Bugatti. From the late 1920’s Jean made his impact on the automotive world until his tragic death in 1939. His pioneering engine, chassis designs and body concepts inspire this modern day beauty. Not for the faint of heart or pocket book, this $3 million extraordinaire dawns a jet black, clear coated carbon fibre shell with a platinum EB logo on the front and rear for those that may not know you’re driving a $3 million car. The interior speaks for itself and beautifully reflects one of the most historic cars of its time, the Bugatti “Voiture Noire”.


 ugatti Veyron Grand Sport Vitesse B $3, 000, 000

Available where wine flows like water & money has no value

Best of Style or Best of Comfort Get the best of both worlds from Cedar Creek. Sportswear that looks as good as it feels. See us today.

453 Idaho St. • 738-3950 • CedarCreekClothIng.Com

C e da r C r e e k ClothinG NOVEMBER 2013 |


Beretta A400 Xplor What happens when you blend technology with the history of a master firearms manufacturer? It’s the Beretta A400. The integrated KICK-OFF® technology allows for a dissipated recoil energy through two integrated hydrolic oil dampers in the stock. Beretta claims a 60% reduction in recoil with a a reduction in vibration and muzzle rise. Translation? On the birds quicker for the second and third shots. The A400 also boast that it is the quickest shotgun by 36% due to the self cleaning piston that also leads to increased reliability. Add the “steelium” barrel designed with ballistics in mind with a tri-metal manufacturing process and Optima-Bore® HP geometry for the best ballistic performance available and you have all the technology one could ask for in a new shotgun. The problem is the gun will do its job, the rest is up to you!


Beretta A400 Xplor $1700

Available in 12 ga and 20 ga in a variety of barrel lengths at Gunworld and Archery





Upgrade to an all-season vehicle this fall!

TO-GO Menu available

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Buy 2 Beer, Get 1 Free

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Gallagher Ford 650 30th St. Elko | 775-738-3147

Uzi Tactical Defender Pen If you are one that needs to be prepared for any situation then this pen is a must have. From the makers of the Uzi submachine gun come the tactical pen. Able to write in any weather and any position (even upside down), the tactical pen will ensure you log your coordinates or marching orders. The pointed defense crown was designed to break glass but could be used to defend yourself from an attackeror at least a quick poke will pull some DNA to give to the police later. Remove the top of the crown and find a nifty hand cuff key just in case you find yourself on the wrong side of the law.


Uzi Tactical Defender Pen $25

New Bar Menu!

Sliders, Nachos and so much more! AM







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Happy Hour 3:00pm-6:00pm buy one get one free bar and well drinks

Breakfast sushi sandwiches


Lunch salads asian fusion

Dinner american italian

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Hiking the

Lamoille-Talbot Trail

The new Lamoille-Talbot Trail is the perfect trail for a November hike or mountain bike ride. Local hikers and bikers like this trail for many Contributed by Tiffany at Cedar Creek Clothing

reasons. Duane Jones, a local hiker, says it is easy to access because it is close to town and the trail head is on the paved Lamoille Canyon Road. It is also lower in elevation so it should be snow free for most of November while other higher trails are inaccessible due to snow and/ or road conditions. Currently the trail extends approximately 5 miles along the foothills of the Ruby Mountains. It provides good views of the Lamoille Valley and Spring Creek area as well as the Jarbidge

Come visit me for residential or commercial real estate in the Elko area. Marcella SyMe real eState agent 775-934-5185 393 12th St. elko, nV 89801 775-738-7144 www.century21.coM



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Mountains to the North. The trail was designed with a moderate grade and switchbacks, so the climb in elevation is gradual and moderately strenuous. To reach the trail head take state route 227 towards the town of Lamoille. Turn right onto the Lamoille Canyon Road and travel for two miles. The trail head is a paved turn out just past the Powerhouse Picnic Area. As with any fall hike be prepared for changing weather conditions by bringing extra clothing and emergency supplies in your day pack. For up-to-date information on trail and road conditions call the local Forest Service office at (775) 738-5171.

salon & day spa 1148 Idaho Street





Open Tue-Sat 9-5, closed Sun and Mon, unless by appointment. •

Sa lo n • na i l • Spa

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Available by appointment only.

Mini DiVa parTy - $45 per chilD /2 hourS Your little diva and her friends will enjoy a mini manicure or mini pedicure, and have their hair styled all while enjoying special treats, playing dress up and feeling like a little princess. Perfect for a birthday party! Ages 5-8.

The DiVa - $195 Facial, AromaTouch Therapy, 15 min Sauna, Light lunch, Pedi, Mani, Shampoo/Style MiSS inDepenD enT - $150 Choose any 3 services from the DIVA package, Also includes light snack MiSS BliSS - $100 Facial, Aroma Touch OR Body Wrap, 30 min Sauna Man-DaTory (For the men!) - $100 Facial, Aroma Touch, 30 min Sauna

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10% oFF any SerVice

Mi SS DiVa parTy - $350 F or 4 hourS This will be a spa party to enjoy and remember, not to mention the talk of the school. Girls are invited to enjoy mini facials, feet and shoulder massages, manicures, pedicures and make-up session along with fruity drinks, healthy treats and spa music. girlF rienD S pa parTy - $425 F or 4 hourS Get the entire salon and spa experience, enjoy manicures, pedicures, refresher facials, feet massages, sauna detox, neck and shoulder massages along with doTERRA essential oils, fruity drinks and fun treats while socializing with friends. *24 hour cancellation notice required. 50% deposit upon booking spa parties. 15% gratuity added at end of services. Minimum of 3 people and a maximum of 8 people per party.

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Your Local Hunter

More than just a second amendment advocate Everette

...generates over $25 billion in retail sales, $17 billion in salaries and wages and employs over 575,000 Americans.2

1. U.S. Fish & Wildlife Service 2005 statistics. 2. “Economic Importance of hunting in America”. International Association of Fish and Wildlife Agencies. 3. US Fish and Wild Life Services and The International Association of Fish and Wildlife Agencies.



Every year hunters elevate the local economy while pouring into wildlife preservation and Elko is without exception. Your local hunter provides jobs, wildlife habitat and aids in preserving lands for hunters and nonhunters alike to enjoy. Next time you see a rack in the back of a truck or a large caravan of hunt trailers and campers, tip your hat, give a wave or throw a smile because they are more of a stimulus package than the government could ever imagine. That public land you love to get out on, thank your local hunter. From the sale of hunting licenses, tags and stamps to the excise tax on ammunition and hunting equipment, over $200 million dollars is distributed to state agencies to support wildlife management each year.1 At an estimated $746 million spent on licenses and land access fees alone, hunters make up more than half of the funding for state natural resource agencies.3 For instance the federal duck stamp, required for migratory waterfowl hunters, has allowed for the purchase of more than 5 million acres of habitat for the refuge system. To add to this, in 1937 the PittmanRobertson Act established a 10% excise tax on all firearms, ammunition and hunt gear that has generated over $4.2 billion which has been used to purchase and preserve public-use land. Hunting is ever gaining popularity and leveraging economies nationwide. A growing 13 million Americans over the age of 16 stepped into the outdoors to hunt according to a 2001 statistic with more than 26 million American participating in shooting sports. This generates over $25

billion in retail sales, $17 billion in salaries and wages and employs over 575,000 Americans.2 To put this all in perspective, hunters will spend $605 million on hunting dogs compared to the $513 million skiers spend on ski equipment. With over a half a million jobs supported by hunters (more than all US airlines combined) the federal income taxes generated could cover the annual paychecks of 100,000 troops. According to the Congressional Sportsmen’s Foundation, that’s “8 divisions, 143 battalions, 3,300 platoons and some major money”. Hunters have definitely become an economic power, but let’s not neglect the indirect impact on our local economy. Hunters fill up their gas tanks and their coolers each time they head out and if you have ever seen a hunt trailer around Elko its gas for multiple four wheelers and at least 4 coolers to fill. Hunters are by far the largest conservation group in the country. Keep in mind these aforementioned statistics neglect the local and national chapters of over 10,000 private organizations funding wildlife lands and preservation like Ducks Unlimited, National Rifle Association, Mule Deer Foundation, Rocky Mountain Elk Foundation, National Wild Turkey Federation, Big Horn Sheep Foundation and many more that are estimated to contribute over $300 million annually. Tracks, trails and land to hike, bike, bird-watch, dog-walk, horseback ride or wander around on would not exist without your local hunter. The evidence of the hunters contribution is overwhelming vast, but also consider










TIM their social impact. In a day and age of digital technology, people are sitting in front of a screen of some sort for the majority of their day. Between work projects, text-mania, facebook, video games and television the average American will spend 8 hours a day in front of a screen of some sort. In contrast, the American hunter will travel out to the beautiful lands that contain the game they pursue. Often times a family event, hunting builds family bonds, re-establishes relationships and encourages relaxation. Connecting with nature, like our ancestors way of life, often gets numbed by the hustle and bustle of the typical American life of needing to compete and produce. Hunting affords quality time with family and friends often not found by other means. So this month we solute our local hunter and say thank you for all you bring to our local economy and to the preservation of our beautiful lands and wildlife.



shop Shop 'til you drop


Black Friday

"Check out these great Deals! Happy Shopping!"



2 Days a Week Too Good to be True


856 Industrial Way Elko, NV 85801 777-9944

25% Off

Present this ad for your Favorite Item

Thursday-Saturday 10AM-4PM



Black Friday NOV 29

Check out these great Deals! Happy Shopping!

Divine Expressions unique gifts & floral arrangements

Divine Expressions unique gifts & floral arrangements

Friday & Saturday Only! 25% off entire store. First 10 customers on Black Friday will get a goodie bag. One of the 10 will get a 50% off entire purchase that day. Store hours 10-6pm.

Bring this coupon in to receive a Free Christmas Sachet and 25% off any one item excluding doTERRA to the first 100 customers. N ow open i n o u r new locat i on !

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Buy a Hoodie, Denim, Perfume or Jacket and the first 50 people get a $20 gift card.

Buy a Hoodie, Jeans, GoPro or Jacket and the first 200 people get a $20 gift card.

November 29th & 30th

November 29th & 30th

Two Days only!

Two Days only!

2 0 7 8 I daho S t . - 7 7 5 - 7 5 3 - 8 0 9 0

Free Gift Box with purchase. 2 0 7 2 I daho S t . - 7 7 5 - 7 7 8 - 0 7 5 4

The entire store is on sale! Sierra Jewelry & Loan o f

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Bring the whole family and come make us a deal at Sierra Jewelry and Loan everyday is Black Friday. 4 1 5 I daho S t . - E lko 7 3 8 - 1 2 3 2



20% of the entire store. Tees, track jackets, coozies, sizes from 2t-2xl, ball caps and beanies... show your hometown pride with wild elk swag.

Merrie is in Vegas! We're having Buy One Get One breakfast cocktails-mimosas, bloody Mary's, Bellini's and so much more.

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2 4 5 3 rd S t. - 7 7 5 - 7 7 7 - 3 5 9 4

EFlower vergShopreen 25% off storewide! Open 9am-noon on Black Friday. 6 3 8 C ommercial S t. - 7 3 8 - 5 1 0 1

Free Holiday Survival Bag to the first 20 people to make a purchase on Black Friday. Everything to get you thru the hectic season! 4 6 1 I daho S t . - 7 7 5 - 7 5 3 - 5 6 2 2

C e da r C r e e k clothinG 3.5” Paring Knife – only $29.99

50% off on select men's and women's winter jackets, Columbia™, Woolrich™, North Face®.

12pc Gourmet Block Set – $149.99

4 5 3 I daho S t . - 7 3 8 - 3 9 5 0

Huge Wusthof Sale!

8pc Stainless Steak Knife Set – $49.99 Swiss Diamond 7” Fry Pan – $29.99 Whirly Pop Popcorn Popper – $19.99 Purchase a Chef’s Choice Pizzelle Maker and get gourmet Pizzelle Mix for free! Look for our Black Friday Flyer with Coupons in the Elko Daily Free Press! Coupons for Early Birds Specials, Appliances, and huge discounts!

50% off the entire store from 8:00am-6:00pm.

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Open early at 8am. Everything in the store is 25% off until 10am. Special discounts and sales throughout the day. D owntown - 7 7 8 - 9 6 0 0

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Pumpkin Festiv l L a m o i ll e

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Happy Thanksgiving! Join us for the Bridal Fair January 19 | 10am-3pm Fun giveaways & contests

Thanks for making the 2013 Pumpkin Festival a Success!

At the Elko Convention Center. Vendor booths available.Call 738-9895 for more information.

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L iberty Mutual Insurance T ype 1 Diabetes. Understanding Why Being 'Extra Sweet' isn't Neat

"Ashlynn started team "Sweeties with Diabetes." Her sweet team works hard to raise money to donate to JDRF." page 57



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The Spring Creek Junior Football League is asking for your help to earn one of fifteen $2,500 Grants from the Liberty Mutual Insurance Responsible Sports program. Community Grant is part of the Liberty Mutual Insurance Responsible Sports program which is an ongoing effort championing and celebrating responsibility in youth sports. This community-based program offers meaningful, easy-to-use educational resources for youth sports parents and coaches. “The Liberty Mutual Insurance Responsible Sports program targets many of the issues we see happening at youth sporting events by shining a positive light on what it means to be a responsible coach and a responsible sport parent. Beyond that, Liberty Mutual is supporting local organizations like The Spring Creek Junior Football League offset the costs of providing a valuable youth sports experience,” said Julie Brassard, Marketing Manager at Liberty Mutual Insurance. The Responsible Sports program, including the Community Grants, comes at a crucial time for communities like ours. Like other communities across the U.S., our own youth sports programs are under pressure from increasing numbers of participants, limited volunteer activity and mounting program management and administration costs. The Responsible Sports program provides access to valuable resources and assets that can ensure our organizations thrive even under challenging circumstances. The Spring Creek Junior Football League is asking individual community members to read one of the online guides (Responsible Coaching and Responsible Sport Parenting) and take a quick 10-question quiz. Every completed quiz is worth one point. The top five organizations that earn the most points by November 30th, in each of the three divisions will earn one of the 15 grants. Complete details on the grants as well as the guides and quizzes are available through the official program website at ResponsibleSports. com/Grant.



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T y p e


D i a b e t e s

Understanding Why Being

'Extra Sweet' isn't Neat

Contributed by Desiree Sorenson

What is Type 1 Diabetes? Type 1 diabetes occurs when the body’s immune system attacks and destroys certain cells in the pancreas, an organ about the size of a hand that is located behind the lower part of the stomach. These cells — called beta cells — are contained, along with other types of cells, within small islands of endocrine cells called the pancreatic islets. Beta cells normally produce insulin, a hormone that helps the body move the glucose contained in food into cells throughout the body, which use it for energy. But when the beta cells are destroyed, no insulin can be produced, and the glucose stays in the blood instead, where it can cause serious damage to all the organ systems of the body. (JDRF.ORG) For this reason, people with type 1 diabetes must take insulin in order to stay alive. This means undergoing multiple injections daily, or having insulin delivered through an insulin pump, and testing their blood sugar by pricking their fingers for blood six or more times a day. People with diabetes must also carefully balance their food intake and their exercise to regulate their blood sugar levels, in an attempt to avoid hypoglycemic (low blood sugar) and hyperglycemic (high blood sugar) reactions, which can be life threatening. (From JDRF.ORG) The warning signs of Type 1 Diabetes include: extreme thirst; frequent urination; drowsiness or lethargy; sugar in urine; sudden vision changes; increased appetite; sudden weight loss; fruity, sweet, or winelike odor on breath; heavy, labored breathing; stupor;



and unconsciousness. If you or your loved ones demonstrate any of these symptoms please talk to your medical professional and get help immediately. Type 1 Diabetes is a life threatening condition and medical care is urgent.

Our Story: It has been two years, six months and six days since Ashlynn was diagnosed with Type 1 Diabetes. She has tested her blood glucose approximately 13, 800 times. She has had approximately 1,500 injections and 252 site changes. I have had 918 sleepless nights. Ashlynn was diagnosed with Type 1 Diabetes on April 7, 2011. We were on Spring Break in St. George, UT. I had noticed that Ashlynn was getting up about 5 times a night to go to the bathroom, she was wetting the bed, she was thirsty, she was hungry. Something did not seem right with my four year old. The night before we took Ashlynn into the doctor's office she had 3 bed wetting accidents. I knew then that she had diabetes. I felt it in my head and in my heart. We took Ashlynn into the doctor the next morning. Our visit started out by seeing the PA. I told him my concerns. He told me he thought she was having bladder spasms and wanted to put her on a pill. I was ready to accept that diagnosis and felt relieved, thank goodness it was not Diabetes. My husband, however; insisted that they test her for Diabetes. She had trace ketones in her urine. Her blood glucose was 409, if we were to check your blood glucose levels right now they should be around 80-120. We were admitted

Ashlynn's Story She is your average 6 year-old girl; her blood sugar just makes her a little extra sweet!

into the hospital that very day. I remember the doctor coming in the room to tell us the diagnosis. I felt numb. I felt sad. I felt angry. We went home to pack our bags to head back to the hospital. I sat in the car alone and cried and sobbed. I worried about my daughter's future. Would she be able to have cake at birthday parties, could she continue dancing and playing T-Ball, could she go to college alone, could she drive, could she have babies and a family? I had a lot of misconceptions about Type 1 Diabetes. She CAN and DOES and someday WILL do all of those things. The hospital stay was difficult for me. I was upset and scared. I cried when Ashlynn could not see me. I prayed a lot. We were in the hospital for two days. Our hospital stay consisted of learning how to care for diabetes. We had to learn how to test our 4 year old's blood glucose, we had to learn how to give shots of insulin to her, we had to learn how to count the amount of carbohydrates in food and then dose insulin according to a special formula based on what her blood glucose levels were and the amount of carbohydrates she was going to eat. I felt overwhelmed. I felt afraid. Ashlynn now wears an insulin pump that infuses insulin into her body like an IV 24 hours a day. She also wears a Continuous Glucose Monitor (CGM) that

updates her blood glucose levels every 5 minutes. Ashlynn's blood glucose is checked by a finger stick on average 10 times a day and night. Diabetes is a 24 hour disease and does not go to sleep at night. Her levels are checked by a finger prick 2 times during the night to ensure her safety. She is tested and administered insulin before she puts anything into her mouth. She is tested before and after she exercises to make sure her levels are safe. Things have really improved for our family since Ashlynn's diagnosis. We were once afraid, sad, scared. Those feelings for the most part have been replaced with hope and joy in the fact that we have a beautiful daughter. We still sometimes feel afraid and worried but we are hopeful that someday there will be a cure for diabetes. Someone once told me Diabetes does not get better, but your family will. This is true. Diabetes has become the new "normal" for our family. Ashlynn is an amazingly strong and brave girl. I told you about some of my fears earlier. My fears about things she could not do. The truth is with extra care Ashlynn can do anything. She does ballet, she plays soccer and T-Ball, she goes to birthday parties and eats birthday cake. She rides her bike, she swims, she is a great student. She is your average 6 year-old girl; her blood sugar just makes her a little extra sweet! Our family is involved with the Juvenile Diabetes Research Foundation (JDRF). It is a foundation that NOVEMBER 2013 |


researches tireless for preventative options, for better treatment options and ultimately a cure for Type 1 Diabetes. It is a foundation of hope. Ashlynn started team "Sweeties with Diabetes." Her sweet team works hard to raise money to donate to JDRF. Recently, Ashlynn participated in the JDRF Walk to Cure Diabetes in Reno, NV. She and her 'Extra Sweet' teammates were able to raise $6,000.

fact: Limiting sweets will help people with T1D keep their blood sugar under control, but, with advice from their doctor or nutritionist, sweets can fit into their meal plan, just as they would for people without diabetes. And there are times when sweets are a must: If the blood sugar level drops too low, sweets (or juice, or soda) can be the surest to raise it, and prevent the onset of hypoglycemia. myth: People with diabetes can’t participate in athletics.

If you have questions, if you are a family who would like to talk to Ashlynn or I for some extra support and encouragement, or for ways you can get involved with Team Sweeties with Diabetes or to donate please visit or email me at sweetieswithdiabetes@

fact: Physical exercise is important for everyone’s health, and is especially important for people with diabetes. Regular exercise helps lower blood sugar levels and keep them in the target range. There are countless examples of athletes who have had great success, from Olympic Gold Medalist swimmer Gary Hall to ice hockey great Bobby Clarke.

Facts and Myths about Diabetes

myth: Only kids get type 1 diabetes.

myth: Taking insulin cures diabetes. fact: Taking insulin keeps people with T1D alive, but does not cure the disease. While progress toward finding a cure has been substantial, there is still no cure for diabetes. myth: Diabetes is caused by obesity, or eating too much sugar. fact: While obesity has been identified as one of the “triggers” for type 2 diabetes, it has no relation to the cause of type 1 diabetes. Scientists do not yet know exactly what causes T1D, but they believe that both genetic and environmental factors are involved. Eating too much sugar is not a factor. myth: With strict adherence to a specific diet and exercise plan, and multiple insulin injections each day based on careful monitoring of blood sugar levels, a person with T1D can easily gain tight control over his or her blood sugar levels. fact: While the above strategy is the most effective way to achieve and maintain tight control of blood sugar levels, optimal blood sugar control can be very difficult for some patients. Many factors, including stress, hormone changes, periods of growth, and illness can easily cause blood sugars to swing out of control. Teenagers, in particular, may be susceptible to this problem, as their bodies go through many changes during adolescence. Also, some people with type 1 find that even though they strive for tight control and follow their meal plan and insulin schedule, they still experience rapid fluctuations in their blood glucose. Those fluctuations do not mean the person with diabetes has done anything wrong.


myth: People with diabetes should never eat sweets.


fact: Type 1 diabetes, formerly known as “juvenile” or “juvenile onset” diabetes, is often first diagnosed in children, teenagers, or young adults. However, people may develop T1D at any age. myth: Kids don’t get type 2 diabetes. fact: Though type 2 diabetes is usually diagnosed in adulthood, increased obesity and other factors have led to a recent “epidemic” of this form of diabetes in young adults and children under 10. Still, most children diagnosed with diabetes get T1D. myth: Women with diabetes shouldn’t get pregnant. fact: Thanks to advances in diabetes research, the outlook for pregnant women with diabetes is significantly better today than it was a generation ago. However, diabetic pregnancy requires extra effort and commitment, excellent blood sugar control, and education in all areas of diabetes management. myth: No matter what you do, a person with diabetes for years will eventually get complications. fact: Complications are not inevitable. The mechanisms that cause complications are not yet fully understood, and the extent to which they develop varies from person to person. Tight blood sugar control is the only method demonstrated to reduce the risk of developing complications, but their occurrence remains unpredictable in any individual. Some individuals with T1D may be genetically predisposed to develop complications (one of the critical issues being addressed by JDRF’s research). (from JDRF.ORG)

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Letter from Tanzee Cutest Kids

Raising smART Kids Fuzzy Friends Annual Crèche Exhibit "A Night in Paris!"

"Starting music lessons at the right age for kids is a key to their success in lessons." page 69





Hello Northern Nevada! My name is Tanzee and I am Santa and Mrs. Claus’s dog. Last year Mrs. Claus published my story and I began to get letters from other animals. Mrs. Claus also had children writing to her with questions for me, so I have put some of the questions together to share.

r e t t e l A e e z n a fromT

etriever Alivia, Golden R

Jake, Bird I also received a letter from a bird named Jak e. Jake said that he has a wonderful home and loves to fly aroun d, but it made him think about his relatives in the wild. Jake wante d to know if I caught birds to eat. Jake, do not worry, I do not catch birds. Santa and Mrs. Claus feed me some very tas ty dog food, not to me nti on all the elves dog treats… I always have a very full tummy . Ash the cat wanted to know if there were mice at the North Pole and if there were cats to catch them. We have lots of cats at the North Pole; in fact, we have four of them that live in the ho use with Santa, Mrs. Cla us and me. It is very cold in the North Pole, so most of our cat s sta y inside our houses and eat cat foo d. The mice in the North Po le are not like your mice in Winnemuc ca, they are called Lem mings and are short and stocky and have long claws. They live in underground tunnels that they have dug, not in houses or barns.

m Elko wrote lden Retriever fro Go o’s sb Le e Th , Alivia Pole. Alivia is r fun at the North fo d di I t ha w e ith asking m e has great fun w she states that sh still a puppy and boys. her two human n. The elves everything is fu le Po rth No e th g Alivia, at lable for a rousin s always are avai d an lls and their familie ba p, tennis the toy worksho At h. tc fe I of , e ed m tic ga haven’t no nd! In case you ou ab ys to y ak es sque all the new t well as sampling as d an ” ie od am a “fo make sure I , Mrs. Claus will te ea cr s ve el e th lled dog treats lieve they are ca and chewies (I be , er de in have big bones with the re chew on. I play to ) lls Ro er ev m Retri , but I think y d the family cats an s at go s’s au Mrs. Cl end getting n is the time I sp fu r fo do to g in you favorite th and Santa. Can d by Mrs. Claus petted and love ent? sigh of contentm hear my doggie



Ringo & Gopher,

Wire Fox Terrier and Pomeranian

Ringo, a wire fox terrier and his brother Gopher, a Pomeranian both from Winnemucca, had the following question for me. Ringo asked if Mrs. Claus made me dress up in “Goofy looking” Christmas outfits, like Reindeer antlers and a red nose, or an elf hat and boots? Gopher added that their people seemed to take great joy in dressing them for the Christmas season and to make the situation more embarrassing, took pictures of them and distributed the pictures to all their friends. Is this just a Winnemucca thing? I have heard of many humans dressing dogs (not just in Winnemucca). I am told that they do this as a sign of love and affection. Mrs. Claus is very fond of putting me in bows (I kind of look like a cross between a dairy cow- I have black and white spots- and a Christmas present gone wrong), but Mrs. Claus gets all happy teary and says that I look beautiful, so if it makes your human happy, I say it is worth looking, well, you know, not like a dog…

ella, Bart & Bom eranians P re miniatu iniature and Belle, two m letter from Bart a de clu in to d Finally, I wante Washington. at live in Seattle, Pomeranians th r love. and Mrs. Claus ou sure to send Mr. be se ea Pl s! th ay y Holid cially good is They wrote: Happ We've been espe a? nt Sa ith w in eryone says? good word Is it as cold as ev Can you put in a ? le Po rth No e an, do u like living in th r human does? M year. How do yo ly sweaters like ou sil r ea w the u fo yo e mak g all the toys r Does Mrs. Claus sy at work makin bu s ve el the e th e bu ings! Ar agine how sy we hate those th ? We can only im ng ni or m as w tm on Chris ishing that e en talking and w children to receive be e e'v W . ar ye human be this time of e don't trust our North Pole must unfortunately w le, Po rth No in line. e r th he visit to keep could come and that she needs us ve lie be e the W . ng lif r too lo about your e at to be left alone fo want to know all e W u! yo m fro hear back We can’t wait to North Pole! us elves have kept ar from you. The he to l rfu de oo on is so w t of the outd r Bart and Belle, it u mastered the ar yo ad gl So ! ar the best dogs second ye u have tried to be posted on your yo at th s ow kn a u warm course, Sant tempts to keep yo nature call and of e your human’s at iat ec pr r- be ap fu t t no do derstand abou evereven if you mans do not un hu e t m (so rs w te swea and my pa s ge and dry with the at the North Pole re he ld co t ry bu , ve right, it is s on my feet patient). You are tries to put boot s au Cl rs. M . ng tside too lo h… sensitive if I am ou e them very muc eaters, I do not lik sw e th d an u yo like

Dogs have been guiding humans for centuries, some officially like Canine Companions and Seeing, Hearing and Therapy dogs, others not so officially like the two of you and your human. Mrs. Claus tells me every day how much she loves me, and I know that I am part of her heart, like you are to your human. Humans depend on us, you know, they need our love and devotion. It is a very special bond. You are very perceptive dogs and absolutely correct, this is the time that the elves are switching into high gear, only a little over a month to go until Christmas and so many presents have to be finished! Speaking of which, I must go. There are two more varieties of dog treats, newly created, that absolutely need my expertise in the tasting department. Duty calls! Before I go, (those treats are smelling yummy), if you would like to write to me, you can reach me through Mrs. Claus’s With love and best holiday wishes,





| SARAH | 67


| RYAN |





Each month we will choose and feature new kids. Your kid could be next, so send in a picture today. Email your photo to or NOVEMBER 2013 |



smART kids

Contributed by Yong Pratt of Elko Arts Academy

As with finding the right dance school which


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we explored last month, the right music school is an important choice for your family. It may take a bit of research on your part, but the time spent finding a school that is a fit for you or your child is one piece of the puzzle. In our years of teaching music at academy of the arts, we’ve discovered a few practical tips to help our students get the most out of music lessons.



Starting at the right age

Adult students can start any instrument at any time. Your Success is directly related to how willing you are to practicing. If you have a desire to learn an instrument, don’t let anyone tell you you’re too old to start. Your desire along with consistent practice at home can have you playing an instrument sooner than you may think. We’ve had students come to our school in their 60s and do incredibly well in lessons. While there are lots of great group music programs geared towards very young children, we have found that in a private or group lesson setting, children that are schoolaged tend to do much better. Starting music lessons at the right age for kids is a key to their success in lessons. The old saying of sooner is better may actually backfire and lead to a negativity towards music. When children are put into lessons too early, they may easily become overwhelmed and frustrated with the process and develop a dislike for music and want to stop lessons. The last thing you want to do is turn a child off music just because they had one unpleasant experience which could have been prevented by waiting a year. Here are some of our recommendations for beginning ages for different instruments. Children who are older than the suggested earliest starting age usually do very well.

Piano / Keyboard We have found that age 5 is a great age to start private piano lessons. At 5, kids are gaining more independence by going to school and are eager to learn on their own. They’re developing longer attention spans and can retain material with ease.

Guitar - Accoustic, Electric and Bass Guitar requires a fair amount of pressure on the fingertips from pressing on the strings. We recommend age 8 as the earliest age for guitar lessons. Children under 8 generally have small hands and may find playing uncomfortable. For bass guitar lessons, we recommend students be 10 or older.

Voice Lessons Due to the physical nature of voice lessons such as proper breathing techniques, development of the vocal chords and lung capacity, we recommend that children begin private vocal lessons no younger than 10. Younger bodies generally aren’t ready for the rigors of vocal technique.

For children younger than 10 that have an interest in singing, we recommend contacting your local public school about choir classes. School choirs teach children to use their voices properly in a fun and relaxed environment.

Flute, Clarinet and Saxophone For woodwinds we recommend being no earlier than age 9. This is do mainly to lung capacity required for these instruments. In the case of the saxophone, the size is overwhelming for students younger than 9.

Violin Beginning violin, like piano, has a recommended starting age of 5. Some teachers will start children as young as 3, however we’ve found that lessons are more productive and learning is better when the beginner is 5 or older. Choose a school which offers a choice of group or individual lessons for beginners

Just like we all learn best differently, different students require different teaching approaches. While some students enjoy learning with their peers in a group setting, others are motivated and learn best in a focused one-onone environment of private lessons. As a student advanced, it will be necessary to take private lessons to master the more advanced techniques of instrument or voice. Make sure that your student has the option to select the learning style that is best suited for them. You could always take lessons with you child and enjoy the experience with them. Take lessons in a professional teaching environment

Learning music is not just a matter of having a qualified teacher, but also having an environment that is focused on music education. We often are asked why our music lessons are only 1/2 an hour or hour once per week and how can a student possibly progress with such little instruction. Unlike lessons given in your home or someone else’s, professional music schools are free from home distractions such as TV, pets and siblings. A student has the teacher’s full attention



for that 1/2 hour or hour lesson. You’ll be surprised how much learning occurs in that time. In professional music schools, students are often motivated by seeing peers who are at different levels and by being exposed to a variety of musical instruments. In a music school, the lessons are not just a hobby or sideline for the teacher but a responsibility which is taken very seriously. Make practicing easier

As with any new skill, progressing in music takes practice. One of the main questions we’re asked is how to get kids to practice without the fighting every day. We’ve found that by using 3 elements, time, repetition, and rewards, practicing can become a little easier.

Time Practicing needs to become part of your child’s daily routine. Just like children learn to brush their teeth and bathe regularly, practice should become a habit. Setting a practice time each day will make practicing easier.

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Generally the earlier in the day the practicing occurs the less you’ll spend reminding your child to practice.

Repetition Rather than set the timer for 20 or 30 minutes each day, use repetition instead. For young children, those 20 or 30 minutes can seem like an eternity but if you tell them to practice their scales 5 times and a song 4 times, they have a clear picture of what is expected. Using repetition instead of time, kids don’t focus on the time they’re practicing their instrument, they just know they are on repetition 3 and are almost finished. By using this method, they may even practice longer than planned.

Rewards We all like to be acknowledged and rewarded. This is certainly no different when learning an instrument. We’ve known adults reward themselves with a Frappuccino from Starbucks or a trip to the movies after a successful week of practicing. You can certainly grant your kids occasional rewards for successfully practicing. In most cases, a trip to the museum or park may be all the motivation your child needs to practice. You know your child best and can tailor occasional rewards to suit their personality.

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The most coveted award, however, is praise. Simple acknowledgement for a job well done really does go a long way. Just know that there will be weeks when little practicing takes place. The good thing is that there’s always next week!

teaching materials will make the transition much easier. A new teacher or school will be familiar with the materials and you’ll be able to pick up where you left off rather than starting new. Most Importantly... HAVE FUN!

Use recognized teaching materials

Using materials developed by professional music educators is a must for beginners. These materials take into account the needs of different needs of students. For example, there are different piano books developed for all ages and level such as adult beginner books and those for children beginning lessons. These recognized teaching materials have been researched and are continually being updated to make learning easier. Just like choosing a dance school with a comprehensive curriculum that guides learning age appropriately, attending a music school that uses recognized teaching materials ensures that no important part of learning in left out. If you ever have to move, using these recognized

While learning a musical instrument takes time and dedication, the endeavor is a worthwhile one that can benefit students throughout their lives. As we discussed in September, there is tons of research that demonstrates the importance of music and the arts for you and your child the ability to think critically, problem solve and do better in school to name a few. Don’t wait until later to start your music journey. Make some calls to your local schools and start today!

For more information on music lessons at Academy of the Arts, call 775.753.5327, visit our website at, or stop by our school located at 600 Commercial Street in downtown Elko.

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• N AT T Y, L I Z A



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Each month we will choose and feature new pets. Your pet could be next, so send in a picture today. Email your photo to or tera@



Annual Crèche Exhibit to feature Art Collection and 20th Annual Messiah Sing-A-Long

Community Invited to share Nativities “Do you know what you have here!?” excitedly exclaimed one visitor to the Elko Regional Interfaith Christmas Crèche Exhibit last year. While this visitor enjoyed looking at the nativities that were display, her enthusiasm was directed at the collection of Madonna and Child artwork that filled one wall of the exhibit hall, approximately the length of a basketball court. What this visitor didn’t know, at the time, was that the artwork on display was only a small portion of a much larger collection, which is estimated to have somewhere between 1500 and 2000 pieces. What the Exhibit visitor was so excited about? The excitement was that not only was this an artwork collection, but that within the collection are many religious icons and portals, important and sacred to those of many faiths. The collection began from a study of religious artwork and famous artists and then finding beautiful frames at antique shows. Helen Halls, whose collection it is, would buy art books and cut the books apart to frame the art with her finds from the antique shows and thrift stores. Matching the art with the perfect frame became a passion. Halls says that her collection is an artwork collection and not necessarily a religious collection. In her study of artwork she says that each of the famous artists have done Madonna and Child, each one different from the other. Although Halls has said she is going to stop adding to the collecting, she can’t help herself when she sees a new piece of artwork that she doesn’t have. The first two years of the exhibit most of the collection was on display. In the years that have followed, only a fraction of her collection has been on display, different pieces each year.



This collection representing Mother Mary and the Baby Jesus has become one of the hallmarks of the Elko Crèche Exhibit. When the exhibit first began in 2005, the exhibit was small and Halls thought the collection would add to the exhibit of nativities—and that is has and still does. For the first time in seven years, the majority of Halls collection will again be on display and will be one of the highlights of this year’s Exhibit. After this year’s exhibit, it is unknown when the entire collection will next be on display.

20th Annual Messiah Sing-A-Long While the nativities or crèches are the main attraction of the Exhibit with an average of 700 plus nativities on display, reaching 1350 in 2011, each year the Exhibit likes to feature or highlight something special, such as the Madonna and Child collection. Along with the incredible Madonna and Child collection, this year the Exhibit is also highlighting the Messiah Sing-A-Long. The sing-a-long began long before the Crèche Exhibit, while this is only the ninth Crèche Exhibit, it is the 20th year for the Messiah Sing-A-Long, sponsored by the Elko Religious Leaders Association (ERLA). Many years ago, the members of ERLA wanted to do something to bring together the community and join together those of many faiths. The suggestion was made to do something “singing.” It was suggested by one of the members to have a community sing-a-long. “What would we do?” was the next question. The group decided that with Christmas being a time to think of the Saviour, that they could do a Messiah sing-a-along. An organizing committee was formed with some of Elko’s musicians, including the late George Rosenberg, Marilyn Tenney, Kaye Quist,

and others. Each church in Elko was contacted and invited to participate. It was a challenge to find facilities that were large enough to host the sing-a-long. The venue needed to be able to accommodate several congregations along with having an organ or piano. The Church of Jesus Christ of Latter-day Saints Stake Center building located on College Parkway by the college was able accommodate, an the sing-a-long was held there for the first two years. The sing-a-long then moved to other churches, including St. Joseph’s Catholic Church, for the next few year and then eventually found a home back at The Church of Jesus Christ of Latter-day Saints. After their building was built on north Fifth Street, the sing-a-long moved to that church building. When the Crèche Exhibit began, the two events joined together—each one complimenting the other. Both events share the same general goal, to join together those of many faiths to honor the Saviour Jesus Christ. Not to dwell on the differences of each, but to find joy those things that they have in common. To celebrate the 20th Anniversary of the Messiah Sing-a-long, the Elko Community Orchestra, which is celebrating its 50th anniversary this year, has been invited to accompany the singa-long. To have the orchestra accompany the Messiah is something that Pastor Pat Mecham, of the Elko’s First Presbyterian Church and current president of ERLA, has wanted to do for several years. The Messiah Sing-A-Long is held the last day of the Crèche Exhibit, and in some ways is considered the climax of the exhibit. This year the Sing-A-Long is at 5:00 p.m., Sunday, December 8. Scores are available to borrow, if you want to come and “sing-a-long.” Or, just come and enjoy the music and listen to others sing.

The Nativity Display The Ninth Annual Elko Regional Interfaith Exhibit, where families and individuals from all across northern Nevada share their nativities to celebrate the birth of Jesus Christ, will be held Thursday, December 5 through Sunday, December 8 at The Church of Jesus Christ of Latterday Saints West Stake Center at 3001 North 5th Street in Elko. The exhibit is open from 11:00 a.m. to 8 p.m. each day, free of charge. You are invited to share your nativity or nativities with the exhibit this year, and every year. To share your nativity, please bring it to the Church on Wednesday, December 4. You will set up and arrange your own nativity. After the exhibit has concluded, you will need to pick up your nativity on Monday, December 9. Musical performances by school, church, and community groups and individuals, will be on Thursday and Friday evenings, and on Saturday. Prior to the Messiah Sing-a-long on Sunday, the handbells will perform. Following the sing-a-long, a devotional by the Presidency of The Church of Jesus Christ of Latter-day Saints and the Mormon Tabernacle Choir will be shown via satellite. Last year the Exhibit began collecting items needed to help the homeless survive through the winter months until a homeless shelter can be built. These items were then given to Joshua Tree Shelter and distributed by them. The Exhibit will again be collecting items for the homeless, such as socks, coats, boots, and sleeping bags. A complete schedule of performances and their times, the requested items for the homeless, along with more information about the exhibit, or to volunteer to help, can be found at, on their facebook page, or by calling 778-3535 or 738-7748.



A night in

The 4th annual Father Daughter Ball was celebrated in style at the Elko Convention Center on Friday, October 4th. Approximately 400 people were welcomed to the popular event by a 25-foot high Eiffel Tower bedazzled with tiny white lights. Inside the "gates of Paris", partygoers were surrounded by a night-time cityscape and tables elegantly draped in black and red fabric with beautiful centerpieces provided by the Event Source. The girls and their "dates" danced to popular tunes by Stonerock Sound. Door prizes were awarded to various lucky girls and dads. Olivia Marma, age 6, won the IPOD raffle, and Austyn Gerber, age 4, won the newest American Girl doll. All girls received a memory scrapbook and a souvenir picture taken in Andria's Photo Booth. Brandi Betancourt of Allusive Images photographed the couples and groups by the Arc de Triomphe, so moms, grandparents, and friends could see how wonderful they looked on their special night. Sinfully Delicious and the Flying Fish provided delicious appetizers of roast beef croissants, toasted cheese sandwiches, various fruits and veggies, miniature parfaits, Eiffel tower sugar cookies and cake, along with punch, and coffee. The evening was a tremendous success and Great Basin College wishes to thank our many volunteers and sponsors including Barrrick and Newmont, Elko Tool & Fastener, Anieta Wilkerson, GBC Bookstore, Jeanne Long, Pizza Barn, Smirks, Snapon Tools – Kevin Savant, Spoon Me, Stonecraft Jewelers, Walmart and The Wild Rose who made it all possible! Au revoir! (Goodbye until we meet again October 3rd, 2014!)



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Everything Elko November 2013  
Everything Elko November 2013