zest Nov 2010

ZesT 50+ Living

November 2010

Celebration of thanks Recipe maven Bev Barrett’s hosting tips

A day of learning McLeod County Expo was a mixed bag of information

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Contents

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12

16

November 2010 Vol. 1 No. 9 zestforlife.mn

5

Calendar: Holiday events

6

COVER STORY: Celebrate with thanks

10

Medicare Answers: Transport not always covered

11

Money: Holiday shopping savings tips

12

FEATURE STORY: A day of learning

16

Comfort Foods: Enjoying fall’s bounties

17

Travel: Explore Wisconsin’s scenic bicycle trails

21

Wellness: Joint pain is a big concern

22

News: Dassel’s Augustana Lakeside growing

23

News: Hutchinson building senior campus

6 Happy Thanksgiving Thanksgiving is inseparable from the images attached to it. From pumpkin pie and pigskin to parades and poultry, Thanksgiving is rooted in traditions. The day has its origins in harvest celebrations and expressions of gratitude for a good bounty.

Nowadays that bounty bows our dining tables as we sit down for Thanksgiving dinner. All this talk of feasting put a question into my head.

How large is the harvest for all of the holiday’s staple dishes? For the answer I turned to the U.S. Census Bureau: 250 million – The preliminary estimate of turkeys raised in the United States in 2009. Minnesota tops the country in turkey production with 45.5 million.

709 million pounds – The fore-

cast for U.S. cranberry production in 2009. Wisconsin is expected to lead all states with 400 million pounds.

1.8 billion pounds – The total weight of sweet potatoes produced by major sweet potato states in 2008.

1.1 billion pounds – Total production of pumpkins in the major pumpkin-producing states in 2008. Illinois led the country with 496 million pounds.

284 million pounds – The nation’s forecasted tart cherry production for 2009. Of this total, the majority (220 million) is produced in Michigan.

Well, if that doesn’t whet your appetite, then maybe the stories in this issue of Zest will.

This month we pick the brain of Litchfield’s Bev Barrett. A maven in the realm of recipes and entertaining,

she shares her tips for preparing and hosting a stress-free Thanksgiving dinner.

Also, learn about what went on during the annual McLeod County Senior Expo in Hutchinson. The 2010 event was one of the biggest ever.

Keep sending your ideas and recipes. Any story ideas or comments, should be sent to me at winter@hutchinsonleader.com or winter@independentreview.net or by sending a letter to Hutchinson Leader c/o Katie Winter, 36 Washington Ave. W., Hutchinson, MN 55350, or Litchfield Independent Review c/o Katie Winter, 217 N. Sibley, Litchfield, MN 55355.

Katie Winter

ZEST / November 2010 3

Opinion

New building, better nursing care

By Doug Hanneman The announcement that federal loans have been approved to build a new skilled nursing facility in Hutchinson to replace Burns Manor is sweet news to anyone who cares about the future of long-term care.

The U.S. Department of Agriculture’s Rural Development office, prodded by Minnesota Congressman Collin Peterson, has authorized loans to cover the majority of the new facility’s $23.4 million cost.

Nine long years have passed since the idea of replacing Burns Manor was first publicly discussed. We commend those associated with this project over the years — especially Hutchinson Area Health Care CEOs Phil Graves, Mary Ellen Wells and Dr. Steve Mulder, and board presidents Bob Peterson, Wayne Fortun and Mike Mueller — who worked to get this project off the ground.

Many obstacles were faced along the way, including two attempts to purchase property that didn’t pan out, and unexpected news from other providers of care to older people that they, too, were building assisted-living facilities in the Hutchinson-Silver-Lake-Glencoe market. In all, four

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such facilities have sprung up since 2005.

What makes Hutchinson Area Health Care’s plan unique is that its skilled nursing facility will be part of what eventually will be an entire continuum of care. We especially like the idea that the new facility will be organized into “households” and its model of care will be centered around individual choices.

The time is right for a new skilled nursing facility.

Interest rates are favorable and construction costs are relatively low.

Back in 2001, the task force examining what to do with Burns Manor wondered if Hutchinson’s residents might resist building a new nursing home. That question has already been answered by the number of people who have pledged, to date, $2 million toward the project. More pledges might have been anticipated, but $2 million is nothing to sneeze at.

The new facility should be open by the end of 2011. We suspect Burns Manor residents and employees will be all smiles when they move into their new home.

It can’t happen too soon.

Monuments and More!

P U B L I S H E D BY Litchfield Independent Review PO Box 921 Litchfield, MN 55355 (320) 693-3266

Hutchinson Leader 36 Washington Ave. W. Hutchinson, MN 55350 (320) 587-5000

NEWS Katie Winter, reporter winter@independentreview.net or winter@hutchinsonleader.com (320) 693-3266 or (320) 234-4172

A D V E RT I S I N G Shari Forsman, advertising representative sales@crowriverpress.com (320) 234-4171

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Calendar NOVEMBER

Finds

Nov. 4: Hutchinson Ambassadors Holiday Sampler Showcase, Hutchinson Event Center.

Nov. 4-6, 11-13: Hutchinson Theatre Company presents “Over the Field and Through the Woods,” at the Peace Center, Hutchinson.

Great Fall Shoe Collection Clarks, Hush Puppies & More

DECEMBER Dec. 4: Forest City Pioneer Christmas, activities include horse-drawn sleigh rides, a visit with Santa, Christmas caroling and old-fashioned ornament making.

Available at Main St., Hutchinson www.carlys-shoes.com

Dec. 4: Minnesota BoyChoir Holiday Concert, 7 p.m., Hutchinson High School Auditorium. Enjoy

Mon. 9:30-7:30; Tues.-Fri. 9:30-5:30; Sat. 10-4

an evening of beautiful holiday, sacred and secular music.

Dec. 5: Crow River Singers Winter Concert 2010, 2-3 p.m. The Crow River Singers community choir will perform their Winter Holiday Concerts under the direction of Brian Brosz.

Dec. 6-11: Holly Days Celebration, Glencoe. The celebration starts with the annual medallion hunt.

Activities include Christmas at the Library and a Christmas Jubilee party with Santa & his reindeer. The Holly Days Parade, which is one of the largest lighted Christmas parades in the region, will be held Saturday evening, Dec. 11.

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Cover Story

Every November millions of families sit down to Thanksgiving dinner.This year, keep the celebrations simple by planning ahead and sticking to traditional recipes.

Celebrate with thanks Gratitude is key to hosting a holiday dinner 6 ZEST / November 2010

Cover Story

By Katie Winter

D

oes the thought of hosting Thanksgiving dinner fill you with trepidation or excitement?

Are you thankful for the chance to spend time with family or does terror grip you at the thought of thawing the turkey?

Whichever way your emotions swing, playing host can be simplified with some advance preparation, easy recipes and a little help from your friends.

Bev Barrett has been serving up recipes and entertaining tips for the past 10 years through her “Baking with Bev” column in the Litchfield Independent Review. She said putting on a memorable Thanksgiving gathering is about more than hot food and place settings.

Instead a focus on guests and gratefulness will make the day special.

“I still think it’s a very important time to take to reflect,” Barrett said. “No matter what you have I don’t think it’s that hard to say something you’re thankful for. I think to set some time to say what you’re thankful for is very appropriate. It’s neat that we still take the time to do that.”

One of the tried and true ways to include your guests in the festivities is to have them bring a dish to share.

Desserts, relishes and breads all are popular meal staples guests can whip up and contribute to the party.

Barrett said this approach not only lightens the load for the host, but adds a little family personality as well.

“In our family we take turns hosting the day,” Barrett said. “The host provides the meat, potatoes,

stuffing and gravy. Others are assigned to bring the rolls, relishes, salads and desserts.”

Barrett is partial to serving up one of her homemade relish trays.

“We have traditional things that we bring and mine is often the relishes or dessert,” Barrett said.

“To make a really pretty relish tray really adds to the meal. Rather than going to the store, it doesn’t take that much to cut (the vegetables) and make them look nice. I like to cut them really pretty in radish roses or carrot curls.”

Keeping customs Besides making the occasion a family affair, certain recipes and dishes also give Thanksgiving that traditional flare.

“We usually have the traditional (dishes) like the pumpkin and cranberry,” Barrett said. “You kind of feel like you’re missing the meal if you’re missing one of those.”

And what about the steaming bowls of fluffy mashed potatoes? Surely those are not to be left out.

“We have a potato recipe that is ‘make ahead mashed potatoes,’” Barrett said. “It is delicious and can be made the day ahead. You peel them and mash them and add sour cream. You put it in the crockpot. It’s a really easy way to make potatoes for that big of a bunch.”

Unearthing and rediscovering favorite holiday recipes is an ideal place to start when meal planning.

Asking family members to send the recipes they like, does not hurt either. Also, the big day is not the time to experiment with new recipes or use your guests as guinea pigs, Barrett advises.

The above Thanksgiving prayer is one of Bev Barrett’s favorite and is often used by her family members to express their gratefulness for life’s blessings.

ZEST / November 2010 7

Cover Story

PHOTO COURTESY OF BEV BARRETT

Bev Barrett writes the “Baking with Bev” column in the Litchfield Independent Review. In year number ten, the column serves up recipes and entertaining tips.

“Don’t make complicated recipes. New recipes have their place, but if you aren’t sure how to make it, save it for another time,” she said.

The turkey In the Barrett family, as in millions across the country, the turkey is the centerpiece of the meal. The bird also can be a source of worry for many. From choosing the right size to feed all of the guests to

debating whether the stuffing is cooked inside or outside the turkey.

The U.S. Department of Agriculture recommends allowing at least one pound of turkey per person and for more even cooking and for optimum safety, cooking the stuffing outside the bird in a casserole.

For those insistent on stuffing the bird, follow these food safety tips:

8 ZEST / November 2010

• Chill all of the wet

ingredients (butter/margarine, cooked celery and onions, broth, etc.).

• Mix wet and dry ingredients just before filling the turkey cavities.

• Fill the cavities loosely.

• Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a minimum internal temperature of 165 °F. Over the years, Barrett has picked up a few poultry pointers of her own.

“Follow the directions,” she said. “The big thing is to make sure it’s thawed out and ready to go, and thawed out at a safe temperature so people don’t get sick.”

And what would Thanksgiving be without all of the leftovers spilling out of the refrigerator?

They are almost as iconic as football and parades for the holiday.

“Have enough food so you don’t run out,” Barrett said.

“It’s a good time for planned leftovers as there are lots of recipes you can make with leftovers.”

Eating with your eyes Once the meal planning is out of the way, it’s time to turn your attention to décor and entertainment.

Don’t forget that common culinary expression: “You eat with your eyes first.”

Putting up holiday-specific decorations is one way to add festiveness to your event.

Try arranging a cornucopia, fall flowers, leaves, gourds or pumpkins as Thanksgiving approaches.

Door wreaths in Thanksgiving colors of brown, red and pine green can be made using tree branches, gourds, nuts and ribbons.

A mum placed by your front door is also a warm invitation to arriving guests Serving the meal buffet style adds ease and practicality for guests too, Barrett said.

The entertainment So when the meal is finished and the guests are suitably stuffed. What to do next? Why not work off some of those holiday calories by exercising some creative muscle? A practice in the Barrett family is to undertake a Christmas craft project.

“In our family sometimes we do a craft project,” Barrett said. “We’ve done some really kind of fun projects. Sometimes they’re a favor for Christmas or something you could use as a Christmas gift.”

Other suggestions include: • Setting up a table for games and card playing.

Charades, Pictionary and Trivial Pursuit are classics.

• Having guests vote on a selection of family movies to watch after the meal.

• Supplying index cards and pens for guests to jot down what they’re thankful for or a fond memory of a friend or family member in the room. Place the cards on the table after dinner to view and discuss.

• Bring out photo albums to share memories.

Cover Story

Bev’s favorite fall recipes Blessing Mix

Pumpkin Pie Special

Measure 2 cups each of: • Bugle brand corn snacks – represents a cornucopia • Pretzels – represent hands folded in prayer • Candy corn – during the winter pilgrims were only allowed five kernels of corn per day as it was scarce • Dried or candied fruits – Thanksgiving is the celebration of the harvest • Peanuts or sunflower seeds – seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended.

• 1 frozen pie crust • 15 oz. unsweetened pumpkin • 1 can sweetened condensed milk • 1 egg • 1 1/4 tsp. cinnamon • 1/2 tsp. each ground ginger, nutmeg and salt • 1/2 cup brown sugar • 2 tbsp flour • 2 tbsp margarine • 1 cup walnuts Heat oven to 425 F degrees. Combine pumpkin, sweetened milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust and bake 15 minutes.

Remove from oven and reduce heat to 350 F. Combine sugar, flour and remaining 1/2 tsp. cinnamon, cut in margarine until crumbly. Stir in walnuts. Sprinkle the walnut mixture over pie and bake 40 minutes or until knife inserted comes out clean. Servings 6.

Quick Cranberry Punch • 1 can (6 oz.) frozen pink lemonade concentrate, thawed • 4 cups cranberry juice cocktail, chilled • 2 cans (12 oz. each) ginger ale, chilled Make lemonade in large pitcher as directed on package.

Stir in cranberry juice cocktail and enough ice to chill.

Just before serving, stir in ginger ale.

Makes 12-6 oz. servings.

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Medicare Answers

Transport costs not always covered Dear Marci, I get dialysis regularly, but it’s hard for me to get to the dialysis center. I use a local ambulance company to get me to and from the facility. Does Medicare cover this transportation?

— Stella Dear Stella, Medicare coverage of ambulance transportation is usually limited if it’s not an emergency situation.

Medicare may cover nonemergency ambulance trips if: • They’re medically necessary.

• You’re taken to or from certain places.

• The ambulance company meets Medicare requirements.

In this instance, transportation is medically necessary if: • You’re confined to a bed, or • If you aren’t bed-confined, you need vital medical services during the trip that you can only get in an ambulance; and the reason for the trip is to get a service or return from a service you need that Medicare covers.

Medicare only covers transportation to and from certain places in your service area that can give you the care you need. Your service area is the geographical region around a facility that serves most of the people in your town. You can call 800MEDICARE to get a list of facilities in your service area.

A trip from your home to a dialysis facility might be covered.

If you need regular ambulance trips to and from a dialysis facility, your doctor should send the ambulance company a written order ahead of time saying your health requires ambulance transportation.

When Medicare covers non-emergency ambulance trips, it’s covered under Part B. As for most Part B-covered services, Medicare pays 80 percent of the cost. You or your supplemental insurance must pay the remaining 20 percent. Medicare suppliers must accept Medicare’s

10 ZEST / November 2010

Medicare coverage of ambulance transportation can be limited. approved amount for the service as payment in full.

Medicare never pays for ambulette trips. An ambulette is a wheelchairaccessible van that provides nonemergency transportation for people with disabilities.

Dear Marci, I took an ambulance to the hospital because I was having chest pains. It turned out that it was heartburn and not a heart attack.

My private plan says it won’t cover the ambulance because it wasn’t medically necessary. What can I do?

— Marc Dear Marc, Original Medicare and Medicare private health plans, also known as Medicare Advantage plans, must cover emergency services even if your condition didn’t turn out to be an emergency. You can appeal if your plan refuses to pay for your ambulance ride.

You can also go to any hospital or use any ambulance company in an emergency situation, whether or not

they’re in your plan’s network.

Medicare Part B covers emergency ambulance transportation from your home (or another place where the need arose) to a hospital. Medicare also will cover ambulance rides to and from other locations.

If your plan won’t pay for your ambulance ride, you can appeal. You must get a written denial from your plan before you can appeal. You then have 60 days from the date on the denial notice to appeal.

In your appeal, you should include a letter explaining that you thought you were having a heart attack and that the ambulance service was medically necessary. If possible, you should also include a letter of support from your doctor. This is the first step in the appeals process. It’s called requesting a reconsideration.

After you request a reconsideration, the plan has 60 days to respond. If the plan doesn’t respond, or the plan doesn’t agree to cover the service, you can continue your appeal to the next level. There are several more levels of appeal after a reconsideration that you can use.

Money

Holiday shopping savings tips will only end up spending more than they wanted, and will likely end up with lots of stuff they don’t even need or want. That said, the following tips can serve consumers this holiday season:

Shop with a plan and a list this holiday season.

The Federal Trade Commission compares a poorly planned holiday shopping session to going to the grocery store when hungry. Shoppers

• Follow Santa’s lead. Santa always makes a list and then, to be safe, checks it twice. Holiday shoppers should follow this lead and make their own holiday shopping list.

Making a list allows shoppers to more closely examine who is on the list and save time agonizing over what to buy while strolling the mall and window shopping.

• Homework helps. What’s on “sale” at one retailer might be the everyday price at another. Some sale advertisements also draw shoppers into the store, only to be out of stock when shoppers arrive.

Another detail to look for is

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whether sales are final. Often, this isn’t the case around the holidays, but some retailers only give store credit as opposed to refunds for items purchased. Full refunds typically benefit shoppers more than store credit, so shoppers should look for retailers who offer refunds on returned items.

• Consider additional costs.

Whether shopping in-store or online, there are always additional costs associated with holiday shopping. Instore shopping includes fuel and parking costs, while online shopping often comes with shipping charges.

• Price-matching pays off. Lots of retailers offer price-matching options to holiday shoppers. This can save a long drive to an out-of-town retailer who’s offering the same item as the retailer a mile away for a lesser price.

Before making that long drive, call the local retailer and inquire about price-matching.

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Feature Story

STAFF PHOTOS BY KATIE WINTER

The McLeod County Senior Expo has been held for nearly two decades and aims to educate and entertain the area’s aging population.

A day of learning McLeod County Senior Expo is informative and fun for attendees and businesses

12 ZEST / November 2010

Feature Story

By Katie Winter

T

he Hutchinson Event Center was filled with an assortment of eager, smiling facing on Sept. 28 for the annual McLeod County Senior Expo.

“We hope the seniors not only are enlightened and entertained but also walk away with knowledge and education,” said McLeod County Senior Expo committee member Julie Reginek.

During the event, which lasted from 8 a.m. to 2:30 p.m., attendees were entertained by keynote speaker Doug Ohman, informed through a series of workshops, and offered the services and products of many area businesses and organizations.

“We have some great topics that really focus on just about any age group,” Reginek said. “That’s what we try to do. We try to think about how will it pertain to a whole gamut of people.”

The 2010 expo was presented under the theme “Navigating Life’s Journey” and Ohman used it to shape his talk on navigating the state parks of Minnesota. During his 45 minutes on stage, Ohman had the audience enraptured by stories of dark caves, albino deer and Minnesota bison all accompanied by his own rich photographs.

“What a privilege we have in Minnesota to have these parks,” Ohman told the gathered. “Explore them. Drive slow, roll the window down on a beautiful fall day and get out to our state parks.”

Afterward, many people were still buzzing about the speech and lining up to

purchase a copy of Ohman’s latest book.

“This state park (talk) has given me more incentive to go to a state park,” attendee Donald Rudy of Glencoe said.

Rudy is a familiar face at the expo. For many years, he led workshops on prostate cancer and enjoying life after retirement. He said the event always serves up a good time.

“They usually have a very good speaker,” he said.

“I’ve appreciated all the speakers. And they’ve had good entertainment in the afternoons.”

Rudy’s friend Gerald

Close, Glencoe, was equally impressed by the expo.

“I come to try to learn something,” Close said.

“The vendors have things that pertain to senior interests.”

While the afternoon was informative, for many expogoers the promise of food and friends was irresistible.

“We come to eat,” Ruth Kimball said. “It’s an outing for us.”

History The McLeod County Senior Expo began 17 years ago at Hutchinson’s Peace Lutheran Church with a grant from Prince of Peace

Retirement Living for the parish nurse program, said Shirley Wurdell, one of the expo’s founders.

“I had to go out and talk to all the congregations within the county,” Wurdell recalled. “So I decided that it was just easier to have them come to me. So that’s when (the expo) started.”

Since those first days, the expo has outgrown the church space and moved into the event center. The 2010 expo had 37 vendors and 180 attendees.

“There’s a lot more variety in vendors,” Wurdell said. “The focus is more on active people than it might

Cheri Knudson, a registered nurse and certified diabetes educator, conducted a blood glucose test on Ruth Kimball at the McLeod County Senior Expo.

ZEST / November 2010 13

Feature Story have been when we first started because there are more active seniors than ever before. The first year we had 50 (people). The next year we had 100.”

Reginek noticed the changes as well.

“I see a lot of new faces this year,” she said. “The baby boomer population is growing. We feel it is our duty to provide opportunities like this for seniors so they can live healthy. They can live longer. Here are resources we can provide them to learn new things or know what’s out there to help them remain independent.”

Many health organizations were on hand to promote that active and healthy lifestyle. Cheri Knudson, a registered nurse and certified diabetes educator at Glencoe Regional Health Services was administering blood glucose checks at the event.

She said raising awareness of diabetes is her goal.

“With the older population, they know diabetes can happen at anytime,” Knudson said. “As you get a little older, people are just more aware of their health.

If they have an issue with their blood sugar, I tell them to get in to their doctors to find out if there is a problem.”

The expo concluded in the afternoon with a performance by The Amazing Hoopsters, a local hula hoop talent family. It was a fitting end to day of smiles, socializing, and sharing “I enjoy this very much,” attendee Berne Telecky said. “You learn a lot and all my friends are here.”

The 2010 McLeod County Senior Expo was one of the largest ever with 37 vendors and 180 attendees.

Many expo attendees lined up to purchase copies of Doug Ohman’s books. At the expo, Ohman gave the keynote speech about Minnesota’s state parks.

14 ZEST / November 2010

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ZEST / November 2010 15

Comfort Foods

Enjoying fall’s bounties Lemon Salad From Frances Schultze, Hutchinson Ingredients: • 1 can fruit cocktail, undrained • 1 can chunk pineapple, undrained • 1 pkg. instant lemon pudding • 1 t. lemon juice • 1 c. small marshmallows Instructions: Mix all together and put in the refrigerator.

Pumpkin Dip

By Bev Barrett, Litchfield

Ingredients: • 1 cup soft cream cheese • 1 cup whipped topping, thawed • 1 cup powdered sugar • 1 cup pumpkin pie mix Instructions: Mix together and refrigerate until ready to serve. Tastes great with ginger snap cookies.

Old-fashioned Vegetable Soup From Helen Bressler, Belle Plaine Ingredients: • 1 large soup bone with meat • 1 to 2 Tbsp. shortening • 4 cups water • 1 medium onion, chopped • 1 cup sliced carrots (2 or 3 medium) • 1 cup cut-up celery and leaves (2 long stalks) • 1 can (1 lb.) tomatoes • 3 sprigs parsley, cut fine • 1 Tbsp. salt • 1/2 bay leaf, crumbled and 3 peppercorns (tie these in a cheesecloth bag – this is also known as bouquet garni) • 1/4 tsp. marjoram • 1/4 tsp. thyme Instructions: Cut meat off bone into small chunks. Brown in hot shortening in large kettle. Add water and bone and simmer covered 1-1/2 to 2 hours. Remove bone and skim fat from top of soup, or better yet, refrigerate until next day, then remove fat. Add vegetables, bouquet garni, marjoram and thyme; cook an additional 20 to 30 minutes, until vegetables are tender. Remove bouquet garni before serving.

6-8 servings

Turkey Breast with Honey-Mustard Glaze

By The National Turkey Federation Ingredients: • 1 4-6 pound turkey breast, fresh or thawed • 1/2 tsp. kosher salt • 1/4 tsp. freshly ground black pepper • 1/4 Cup honey • 2 Tbsp. Dijon-style mustard Instructions: 1. Preheat oven to 325 degree F. 2. Season interior and exterior of turkey breast with salt and pepper.

3. In a 13 x 9 x 2-inch roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in preheated oven for 1-1/4 to 2 hours or until meat thermometer registers 165 to 170 degrees F in the deepest part of breast.

4. Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.

5. Remove from oven and allow turkey breast to stand for 10 minutes before carving.

16 ZEST / November 2010

Travel

Explore Wisconsin’s many scenic bicycle trails (NAPS) — If you’re spinning your wheels about where to go on vacation this fall or are already thinking about next spring, consider a cycling vacation in Wisconsin, one of the nation’s most bicycle-friendly states.

The League of American Bicyclists recently voted Wisconsin the second-best biking state in the nation and the state is continuing to build momentum as a top cycling destination. Natural beauty, rolling hills, a picturesque landscape and a bike-friendly attitude make Wisconsin one of the best places for bicycling.

The state has a long history of welcoming cyclists and it was one of the first states to convert railways to multiuse paths (that is, rails to trails). The Elroy-Sparta Trail, for example, is one of the most popular in the state with its unique, three-quarters-mile-long train tunnel carved in the hillside.

Wisconsin’s cycling reputation is so strong that its southwest corridor was included in Chicago’s recent bid for the 2016 Summer Olympics. It’s also a favorite among bicycle manufacturers. Prominent bicycling companies such as Trek, Pacific Cycle and Saris love the combination of the state’s urban and country landscape and call the state home.

Bicyclists interested in learning more about Wisconsin’s cycling landscape can order their own free “Wisconsin Biking Guide” at www.TravelWisconsin.com.

Here are some of the state’s best trails and routes: • Elroy-Sparta National Trail • Cycle Southwest Wisconsin • Ozaukee Interurban Trail • Gandy Dancer Trail • CAMBA Mountain Bike Trails On-road touring opportunities can be found throughout Wisconsin, including several with historical themes, such as the Lead Mining Heritage Tour in Grant County; the Frank Lloyd Wright Tour in Iowa and Sauk counties; the Great River Road–South tour, which runs through La Crosse, Vernon and Crawford counties; and the Cheese Country Trail, which runs through Mineral Point, Darlington, Belmont and Monroe.

The state also offers plenty of expert-level mountain bike terrain, including many trails in the Cable area, which hosts one of the nation’s largest off-road events, the Chequamegon Fat Tire Festival.

In north-central Wisconsin, the Boulder Junction Area Trail System offers mountain bikers a 10-mile loop on local ski and snowmobile trails, as well as a paved trail running south to Trout Lake.

Other top mountain bike trails include the Perrot State Park Trails in western Wisconsin, the John Muir Trail in the Kettle Moraine State Park—Southern Unit and the Governor Dodge State Park Trail in southwestern

Wisconsin is a top cycling destination that offers many trails and routes.

ZEST / November 2010 17

Puzzles

KING CROSSWORD ACROSS 1 Friend 4 Vacationing 7 Fried-eggs side order 11 Newscaster Sevareid 13 Winter ailment 14 54-Down, to a biologist 15 Bullets, etc.

16 Pitch 17 Abound 18 Church council 20 Phil Mickelson's game 22 High tennis shot 24 Cheered (for) 28 Remote, unfamiliar territory 32 Fret 33 Taj Mahal city 34 Joan of 36 Color quality 37 Sportscaster Musburger 39 Judge 41 Spoof

18 ZEST / November 2010

43 44 46 50 53 55 56 57 58 59 60 61

Thither For fear that Lecherous looker Quaker pronoun Exist Tittle Pig's sound Schlep Nip and Duel tool "Family Guy" daughter Popular article

DOWN 1 Carrots' mates 2 Soldiers 3 Depict 4 Frequently 5 Banner 6 Uproar 7 Running fast 8 "Hail!" in old Rome 9 Take to court 10 "Let me think, ...."

12 1967 Paul Newman movie

19 21 23 25 26 27 28 29 30 31 35 38 40 42 45 47 48 49 50 51 52 54

Buck's mate Depressed Bikini half Jog Sea eagle Color worker Apprehends Fairy tale baddie Small songbird Historic time Weep Calendar abbr.

Greet the villain Song of praise Authentic Lummox Engrave Gather leaves Pirouette pivot With it Inseparable Early bird?

All answers on page 20

All answers on page 20

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Puzzle Answers

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Wellness

Joint pain is a big concern

Answer: It sounds like you may be dealing with rheumaPain in the finger joints is a classic toid arthritis. Pain symptom of rheumatoid arthritis. in the finger joints is a classic initial symptom of this disease. If it is, rheumatoid arthritis, you have many effective treatment choices, including cortisone injections.

There is no single test or symptom that confirms rheumatoid arthritis. Your doctor diagnoses this disease based largely on your medical history and a clinical exam.

Joint pain and stiffness often start in the hands and toes, affecting both sides of the body. The pain and stiffness may slowly increase over a few weeks. Or, in some cases, symptoms can come on quickly, seemingly overnight. As the disease progresses, it can affect the shoulders, elbows, knees, hips, jaw and neck. Other symptoms can include: • Red, puffy hands • Fatigue • Joint tenderness • Fever • Weight loss To help confirm the diagnosis, your doctor might order blood tests that measure the body’s inflammatory process.

These results provide important clues because rheumatoid arthritis is the result of an immune system gone awry. It’s not caused by aging or wear-and-tear on the joints.

In rheumatoid arthritis, the immune system targets the lining of the joints, synovium, which allows for smooth movement of the joints. The synovium becomes inflamed and swells, creating pain with movement. This inflammation makes the immune system work even harder, resulting in more swelling and inflammation. Without treatment to interrupt this cycle, rheumatoid arthritis eventually causes joint damage and deformity and limits the patient’s ability to use to the affected joints.

There is no cure for rheumatoid arthritis, but most peo-

ple are able to manage the disease and lead active lives.

An initial treatment plan might include cortisone injections and long-term use of what’s called a disease-modifying antirheumatic drug. Other medications may be considered, too: • Cortisone: Oral cortisone quickly and efficiently reduces the amount of inflammation in the joints and may be given for a short time. Cortisone may also be injected into the joints, even finger joints.

• Disease-modifying antirheumatic drugs: This category is the mainstay of rheumatoid arthritis treatment. Over the longer term, DMARDs slow progression of rheumatoid arthritis and save the joints and other tissues from permanent damage.

Work closely with a rheumatologist to determine the treatment approach that works best for you. There are many choices and combinations to help provide immediate symptom relief and manage the disease long term.

– Nisha Manek, M.D., Rhematology, Mayo Clinic, Rochester, Minn.

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ZEST / November 2010 21

News

Center eases the road to recovery As a longtime volunteer and recent patient at Dassel’s Augustana Lakeside Health Care Center, Tudy Pankake is excited that Augustana Lakeside expanded its transitional care unit, creating an independent wing for short-term stays and adding more space for therapy.

“I feel very fortunate to have a facility like this in Dassel,” Pankake said.

The expanded wing will offer a separate entrance and space, including private rooms with televisions and phones and a special lounge/coffee shop with a computer center for families and individuals needing transitional care.

In addition, there is 40 percent more space dedicated to therapy, creating “more effective and efficient space for therapists and patients,” said Augustana Lakeside Health Care Administrator Bill Ward.

Pankake was already familiar with Lakeside as a volunteer at the center, helping with pizza parties in the activity room.

“Tudy is like family to us,” said Director of Nursing Juli Miller.

Pankake battled knee problems for many years.

As her knee worsened, she opted for surgery, later recovering at the Lakeside Health Care Center’s transitional care unit.

“They were very helpful about getting me up, dressed, into a wheelchair and into the therapy room to work with me,” she said.

During her therapy Pankake began bicycling, walking up and down stairs and exercising — which had seemed almost unachievable when she first emerged from surgery.

Transitional care patients such as Pankake will find an enhanced experience in the new unit with upgraded rooms, bigger baths and a

new shower area to give people the option of choosing a shower or bath. Ward feels the expansion will make a big difference to the quality of patients’ experience.

“The original model of a nursing home is rooted in the 1960s and ‘70s when people stayed in the hospital for months,” Ward said.

“We’ve become a totally different thing nowadays.”

Miller agrees.

“A few years back, someone was in the hospital for a week to 10 days if they got a knee replacement,” she said. “Now they have to leave much sooner because of Medicare guidelines.”

Yet most individuals find they are not ready to go

home and need some sort of transitional care.

Augustana Lakeside Health Care Center fills that role in Dassel and surrounding communities.

During its most recent fiscal year, Lakeside Health Care Center had 101 admissions, of which 62 went home or to a lesser care setting like assisted living. This number includes people who have had surgery, strokes, infections requiring intravenous therapy and other issues which can be extremely debilitating, especially for older adults.

Construction began in August and is scheduled for completion by the end of the year.

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Tudy Pankake has a chat with a member of the staff 22 ZEST / November 2010

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News

Hutchinson building senior campus

By Doug Hanneman Pending no further delays, Burns Manor Nursing Home’s 120 residents and the staff members who serve them will move into a new, state-ofthe-art facility within 15 months.

The nursing home’s owner, Hutchinson Area Health Care, has secured two federal loans to begin work on the $23.4 million facility.

The 120-bed facility, combined with 16 assisted-living units, is the first phase in what eventually will be a senior care campus featuring a continuum of care that includes a holistic, homelike approach to skilled nursing.

“It’s going to be a fundamental change in how we approach skilled nursing care,” said Dr. Steve Mulder, Hutchinson Area Health Care’s president and CEO. “Historically, our focus has been on the needs and convenience of the caregivers, which is the medical model. This will be focused on the needs and the conveniences of the residents. It will be structured around what they want their home to be.”

The two-story facility will be built on 14 acres of a 64acre site that Hutchinson Area Health Care purchased two years ago on the northwest corner of Airport Road and Jefferson Street. The facility will have 106 private rooms and 14 double-occupancy units.

The loans — a $13.3 million direct loan and a $5 million guaranteed loan —

A new continuum of care senior campus will open in Hutchinson in 2011.The facility will have 106 private rooms and 14 double-occupancy units. are coming from the U.S. Department of Agriculture Rural Development's Community Facilities Program, which helps finance essential community facilities for public use in rural areas.

The project will be owned

by Hutchinson Senior Care Services, a wholly owned subsidiary of Hutchinson Area Health Care. It will be operated by Twin Citiesbased Presbyterian Homes, which manages more than 35 other communities for older adults in Minnesota, Iowa and Wisconsin.

The new facility will be unique in that it is being built exclusively for the Liberty model of care, a resident-centered model designed by Presbyterian Homes.

The Liberty model of care creates small “households,” served by existing staff and enabling residents to have increased autonomy over how they lead their lives.

The model caters to individual choices. Residents will be encouraged to design “My Best Day,” the way they want to live it, giving information and preferences to staff about sleep choices, meal choices

and care routines.

To help pay for the new facility, the cost of staying at the new facility will be higher than Burns Manor’s current rate. Room rates will be higher, and the Legislature has authorized a charge of $14 more per day. And because most rooms will be private,

unlike at Burns Manors, there will be an additional cost for that as well. A private room at Burns Manor now costs $20 extra a day.

The project has been in the planning stages for more than nine years, and was most recently delayed for more than a year by financing issues.

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ZEST / April 2010 23

24 ZEST / April 2010