Generations - May 2021

May 2021

Craftsman

MARK WEBBER

preserves

Log Homes This build included an open log entry with tamarack railings and live edge stair.

A big deck with a railing is on the back of the house. Submitted photos

log onto the log on top of it so the two fit tightly together,” he said. “You can’t get a credit card n interest in log structures between the logs once I’ve scribed that began when he was 12 them together. That’s how you get years old led area resident them to fit so tightly together and Mark Webber to a 34-year career in keep out moisture.” restoring and building log homes Webber said his job is tied that is still going strong. closely to both the seasons and the He lives in a log home he built on weather. his property on the 9th Crow Wing During the winter months, he Lake, between Nevis and Akeley. works on his own projects.

Webber’s grandfather was a “I built a 30-by-40 log shop on homesteader who had a hobby farm my property over the winter,” he on the Becker County line, south of said. “I also have a 12-by-16 log Park Rapids, arriving around 1942. shell that I’m working on now “My grandfather and great-grandfather farmed but they Mark Webber was one of 10 log build- that could be a home office, a also did logging and other jobs to ers from different countries chosen to bunkhouse for the grandchildren attend the B. Allan Mackie School in or even a sauna. ” make ends meet,” he said.

Wanting a building that blends His business involves a mixture Merritt, British Columbia. He completed the cutting on one of the 20-inch into our woodland environment of new projects and restorations. western cedar logs before it went up He said, “I’ve also done some log on the wall. The shell was shipped to while preserving a sense of the entryways and railings on exist- homeowners in Germany where the fin- area’s history are among the reasons people choose log homes. ing homes. I’m a handcrafter, so I ishing work was completed.

“They’re always warm and pick the individual logs, then hand scribe and hand fit them. They’re not run through cozy,” he said. “A lot of people want to escape the glass and steel and go back to natural materials. a machine.”

Scribing involves matching whatever bump or Today’s log cabins are often luxury homes. If they’re wave is in a log to the log below it. built right, they should last 200 years.”

“When we’re building a structure, we stack a log on the wall and we have to scribe the shape of one LOG HOMES: Page 5

By Lorie Skarpness lskarpness@parkrapidsenterprise.com

A

Inside this issue...

2 Springtime salad recipes 4 Delicious plums for northern climates 6 Adjusting when your caregiving ends 8 How seniors can learn new tech skills online

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S

t i m g n i e r p

salads

Three recipes for inspiration

T

his month, I am sharing three of my favorite springtime salad recipes. All three recipes are composed salads, which means that rather than tossing everything together, these salads are arranged in a way that makes each ingredient stand out.

With a composed salad, you can adjust the size as needed to accommodate large gatherings or just a simple night of culinary grazing for two. As an added bonus, each recipe also includes a vinaigrette, so that you will also have three great salad dressing recipes that can be served with any salad.Enjoy!

Symphony Salad

It will easily serve six to eight guests and can be made in larger batches as needed.

With a minty citrus vinaigrette as the inspiration, the salad features a host of ingredients to complement those flavors. The dressing can be made up to a week in advance and is also excellent with fish, chicken and even lamb dishes.

MINTY ORANGE DRESSING

1/2 cup extra-virgin olive oil 2 Tbsp. freshly squeezed orange juice 1 tsp. orange zest 1 Tbsp. freshly squeezed lemon juice 1-1/2 tsp. Dijon mustard 2 Tbsp. fresh mint, finely chopped Place all ingredients in a Mason jar, cover and shake vigorously until well-combined. Taste and add kosher salt and freshly ground black pepper as desired. Refrigerate for up to one week. Best when made at least 2 hours before serving.

SYMPHONY SALAD

1/2 tsp. vegetable oil 2 pieces prosciutto (as thin as possible), sliced into thin strips 2 inches long 2 Tbsp. orange zest 1 Tbsp. extra-virgin olive oil 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 bunch asparagus, ends trimmed, grilled, blanched or raw 5-oz. package of baby arugula 1 medium or 2 small fennel bulbs, thinly shaved

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Home with the Lost Italian

Niçoise salad is topped with dressing made with anchovies, good Dijon mustard and shallots. It can also be tossed and served in a sandwhich.

Forum file photo

SARAH’S GARLIC DIJON DRESSING

BY SARAH & TONY NASELLO

Columnist

2 scallions, white ends only, thinly sliced on a diagonal (bias) 1 cup chickpeas, drained and rinsed 1/4 cup slivered almonds, toasted Minty Orange Dressing Coat the bottom of a small pan with the vegetable oil, then cook the prosciutto strips over medium heat for about 5 to 6 minutes, until they are deep red and crispy. Remove from pan and set aside to cool on a paper towel.

In a medium bowl, use a whisk to combine orange zest, olive oil, salt and pepper. If grilling the asparagus, toss in the marinade, then grill and cut into 1-inch pieces; if serving asparagus blanched, blanch and then cut into 1-inch pieces and toss in the marinade.

In a large bowl, toss arugula in 2 tablespoons of dressing; sprinkle with salt and pepper and toss again. Place arugula on platter in an even layer.

In the same bowl, toss the shaved fennel and sliced scallions in 1 tablespoon of dressing, sprinkle with kosher salt and pepper, then scatter evenly around the arugula. Repeat for asparagus pieces and then the chickpeas, separately.

Sprinkle toasted almonds evenly around the salad, then drizzle 1 to 2 tablespoons of dressing over the entire dish. Garnish the center width of the salad with crispy prosciutto strips. Serve and enjoy.

Classic Salade Niçoise

1 shallot, minced 1 garlic clove, minced 4 anchovies (oil-packed), minced 1-1/2 tsp. fresh tarragon leaves, finely chopped 1 Tbsp. fresh parsley, finely chopped 2 tsp. Dijon mustard 1 Tbsp. water (if needed) 3 Tbsp. white wine vinegar 1/2 cup extra virgin olive oil 1/4 cup canola oil Sea salt Freshly ground black pepper Place all ingredients, except the oils, water salt and pepper, in a food processor or medium bowl and mix or whisk until combined. Mix the 2 oils together and slowly add them in, mixing or whisking constantly until emulsified and dressing appears pale yellow and creamy. If the dressing is too thick, adjust with up to 1 tablespoon of water.

Taste and add salt and pepper as desired. Refrigerate for up to one week.

SALADS: Page 3

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This classic French salad is an artful arrangement that is easy to assemble, visually appealing and attractive even to picky eaters I like to make enough for leftovers so that we can enjoy Pan Bagnat the next day, a traditional French sandwich made of French bread and salade niçoise.

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3

May 2021 MEDITERRANEAN STEAK

SALADS

1-1/2 lbs. top sirloin steak, fat trimmed 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 4 garlic cloves, minced or crushed 1 Tbsp. dried oregano 1 tsp. kosher salt 1/2 tsp. ground black pepper Dash of crushed red pepper flakes (about 1/8 tsp.)

Pinch of sugar (about 1/16 tsp.)

In medium bowl, add all ingredients, except steak, and whisk until well-combined. Place steak in a large plastic zipper bag and cover with all the marinade. Seal bag and refrigerate for 2 to 24 hours.

Before grilling, remove steak from bag and let meat come to room temperature.

Grill steak over high, direct heat, about 4 to 5 minutes on each side, until desired temperature is achieved, 135 to 140 degrees for medium-rare.

Always use a meat thermometer to ensure accuracy.

When meat is ready, remove from grill and allow to rest for 10 minutes before carving. Use a sharp knife to thinly slice sirloin. Serves four. Serve immediately or refrigerate for 3 to 4 days.

From Page 2

SALADE NIÇOISE

1 lb. baby potatoes (use variety of purple, red, gold if available); slice purple potatoes into half-inch rounds; red and gold can be quartered 4 eggs, hard-boiled, peeled and quartered 6 to 8 oz. fresh green beans, blanched (a large handful) 3 medium-large tomatoes, cut into wedges 1 English cucumber, sliced into 1/4-inch thick rounds 2 5-ounce cans wild skipjack light tuna, drained 1/4 cup spring onions (scallions), sliced thinly on the bias 1 cup good black olives, pitted Sarah’s Garlic Dijon Dressing Place potatoes in a large pot and cover with at least 2 inches of water. Add 2 tablespoons kosher salt and cook over medium-high heat until potatoes are fork-tender, about 15 to 20 minutes if using baby potatoes, longer if larger. Remove and rinse with cold water to stop cooking set aside to cool. Once cooled, slice purple potatoes into ½-inch rounds; red and gold can be quartered.

As potatoes cook, place eggs in another pot and cover with at least 1 inch of cold water. Set pan over high heat and bring to a rolling boil. Remove from heat, cover and let sit for 10 minutes for firm yet creamy yolks, or 15 minutes for very firm yolks.

Save the boiling water for blanching green beans.

Fill a bowl with ice water and use a slotted spoon to transfer eggs to cold water for at least 1 minute to stop cooking. Refrigerate until ready to use, up to 1 week.

For easy peeling, simply place an egg in a glass and cover with about an inch of water. Cover the top of the glass with one hand and shake glass vigorously from side to side for about 10 seconds. The peel will easily slip off once cracked.

Bring pot of water back to a boil, add 2 tablespoons kosher salt and place green beans and blanch in boiling water for 2 minutes. Meanwhile, fill a medium bowl with ice and water; set aside. After 2 minutes, taste a bean — it should feel tender-crisp, not too hard or too soft. If still hard, continue blanching for 1 more minute. Remove beans and transfer immediately to ice water until cool, at least 1 minute. Drain beans and pat dry: can be refrigerated overnight until ready to use.

On a large platter, colorfully arrange each ingredient by group. Purple potatoes work beautifully next to hard-boiled eggs, with bright green beans on the opposite side. Fill in remaining area with rest of ingredients, paying close attention to color and size of each ingredient. Drizzle generously with dressing.

Serves two to four.

To make Pan Bagnat: Chop up remaining ingredients and toss together with more tuna and dressing as desired. Refrigerate up to 1 day. Use your hands to scoop out the inside from a loaf of French bread (whole wheat or white). Brush insides with more dressing and fill with niçoise mixture.

Mediterranean Steak Salad

This savory salad is a favorite of my two men at home, and I make it almost once a week throughout the spring and summer as a healthy and flavorful main course.

Grilling meat is a terrific way to add flavor to a salad, and for this recipe top sirloin is seasoned with a liquid marinade consisting of olive oil, red wine vinegar, garlic, dried oregano, lemon zest, crushed red peppers, salt and pepper. The steak should be marinated for at least two to 24 hours before grilling, and the more time allowed will maximize the flavor and tenderness of the steak.

Romaine lettuce forms the base of this composed salad, as its crispy crunch and sturdy leaves make it the perfect partner for grilled steak. The salad is rounded out with Mediterranean ingredients that are robust enough to balance grilled meat.

I chose to make a sim-

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MEDITERRANEAN STEAK SALAD

Mediterranean Steak Salad features marinated grilled tip sirloin atop a bed of romaine lettuce with feta cheese, kalamata olives, red onion, cucumber, artichoke hearts, tomatoes and Greek dressing.

Forum file photo

ple dressing for this boldly flavored salad, using fresh lemon and dried herbs that would brighten up the salad ingredients without overpowering the savory grilled flavor. The result is a savory, fragrant and filling mix of healthy, fresh flavors that you can gobble up, guilt-free.

MEDITERRANEAN DRESSING

3 to 4 Tbsp. lemon juice 1 Tbsp. water 1 tsp. dried oregano 1 tsp. dried basil ½ tsp. kosher salt ½ tsp. ground black pepper 2 Tbsp. extra-virgin olive oil In medium bowl, whisk together 3 tablespoons lemon juice, water, oregano, basil, salt and pepper until combined. Add olive oil in a slow, steady stream, whisking constantly, until emulsified. Taste and add more lemon juice and seasoning as desired.

Makes about 1/2 cup.

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1 head romaine lettuce, or 2 romaine hearts, washed, dried and chopped 1/2 tsp. extra-virgin olive oil 1 red bell pepper, roughly chopped into pieces 1-inch long and ¼-inch wide 1/2 red onion, thinly sliced 1/2 English cucumber or 2 mini cucumbers, cut in half lengthwise, then in half-moon slices 1/2-inch thick 1 small jar (7.5 ounces) artichoke hearts, quartered, marinated or plain 1/2 cup feta cheese, crumbled 10 small-medium cocktail tomatoes, quartered 1/2 cup Kalamata olives Mediterranean Dressing Mediterranean Steak 1 avocado, thinly sliced Lightly toss chopped romaine lettuce in olive oil until evenly coated. Sprinkle lettuce with a pinch of kosher salt and black pepper and toss to combine.

Transfer lettuce to serving plates or platter.

Place remaining ingredients, except avocado, in a medium bowl and gently toss with half the dressing until well-coated. Serve remaining dressing on the side.

To assemble salad, evenly distribute dressed ingredients over romaine lettuce, then top with 3 to 4 ounces sliced sirloin. Garnish with sliced avocado.

“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello.

The couple owned Sarello’s in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@ gmail.com.

Am I Hallucinating?

In previous months, we’ve discussed many of the common eye problems that can cause vision loss... cataracts, glaucoma, macular degeneration, etc. This month, we’ll cover something that is less common, but also very interesting and important.

What is Charles Bonnet Syndrome?

This phenomenon occurs in people who have lost some vision in one or both eyes (due to macular degeneration, glaucoma, etc.). These patients can experience complex visual hallucinations, where they see things that are not really there. These hallucinations are often pleasant and unthreatening images, and the patients know that they are not really there. The hallucinations occur off and on in the eye that has lost vision. Many of these patients often think they are going crazy, as they are seeing hallucinations out of their blind eye. They are usually NOT going crazy, they are simply experiencing Charles Bonnet Syndrome!

What do people see during these hallucinations?

People can see just about anything during these hallucinations. I have a blind patient who described well-dressed children who followed her around; she was not afraid of the children watching her, because she knew they were not really there. I had another patient who reported seeing a field of black and gray flowers that scared her at first, but she was not afraid once she realized they were not really there. A third patient has described seeing beautiful purple flowers on the trees outside his house, in the middle of winter.

It’s important to be aware of Charles Bonnet Syndrome, especially if you have friends or family who have lost considerable vision in one or both eyes. It can be very comforting to these people to talk about their hallucinations, and they are usually very relieved to learn that they are not going crazy! In 2005 I published an article on Charles Bonnet Syndrome for an international Optometry/Ophthalmology journal; if you would like a copy of this article or if you have any questions on Charles Bonnet Syndrome, please let me know!

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When planting plums, select cultivars well-adapted to northern growing conditions, such as Toka. iStock / Special to The Forum

Delicious plums for

NORTHERN CLIMATES

N

ame a fruit that grows on trees in backyards across the region. Chances are you said apple, which is the most common tree fruit in the Upper Midwest. While apples enjoy the limelight, plums are often overlooked, causing many to miss out on the juicy sweetness of these homegrown delights.

If you’ve never eaten a tree-ripened plum, fresh from your own backyard, you’re missing a sweet treat. Winter-hardy cultivars recommended for our region yield fruits with a sweetness and quality unmatched by store-bought plums. If you include a plum tree in your yard, you’ll be happy you did.

Plum trees generally grow smaller than apple trees, fitting more readily into small-space landscapes with a height of 12 to 15 feet without pruning.

Plums also reach a fruit-bearing age earlier than apples, with a plentiful fruit crop two to three years after planting, compared to five to seven years with apples.

Tips for growing plums

► Plant plum trees in full, all-day sunshine for best fruiting. They should get at least six hours of direct sunlight. ► Bare-root, dormant trees can be planted in early spring. Potted trees in full leaf should wait until danger of frost has likely passed before planting in mid-to-late May. ► Allow each plum tree a footprint space of 10 to 12 feet. Because they are relatively low-headed, they can be used effectively as privacy screening in yard corners, along property borders, or by decks and patios. ► Keep any suckers arising from the tree’s base pruned off at the point of origin. ► Little yearly pruning is needed besides thinning out small branches cluttering the tree’s interior. ► Fertilize with a well-balanced fertilizer recommended for fruit trees if the previous year’s growth AFFORDABLE MAINTENANCE • Mowing/Trimming • Odd Jobs • Snow Plowing • Spring/Fall Cleanups • Cabin Checkup • Tree Work • We Haul

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BY DON KINZLER Columnist was less than 12 inches, as visible by the round annual growth scar found on twigs. ► Bird netting is the most certain way to exclude these pests, applied before plums ripen. ► Apply tree wrap in late October and remove every April. Continue yearly as long as the bark is thin and smooth. ► Choose cultivars that are adapted to our region, and readily found at locally owned garden centers.

National chain stores might offer non-hardy varieties better suited to warmer climates.

Choose the best plum cultivars

Nearly all plums require cross-pollination from a different plum type for fruit production. They don’t need to be within the same yard. A neighbor’s plum of different type, or American “wild” plum in a nearby shelterbelt, can both be successful pollinators.

The cultivar Toka is well-known as a great pollinator, so it will increase fruit set when included with other plum types. It’s a good quality plum in its own right, so it’s a favorite for coupling with another cultivar.

Here are recommended plums for our region. All are winter-hardy in zones 3, except where noted for zone 4 planting.

All are high-quality for fresh eating or processing.

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► Underwood: Red skin with golden flesh. Ripens early (mid-August) and continues over a long season. ► Waneta: Very large fruit having yellow skin with red blush. Sweet and juicy yellow flesh. ► Pipestone: Very large, bright red fruit. Skin is tough, but it peels easily to reveal sweet, melting golden flesh. ► Pembina: Large, red-skinned oval fruit. Delicious yellow flesh is sweet and juicy. ► Alderman: Large, with burgundy-red skin and sweet flesh. Vigorous tree that flowers heavily; for zone 4. ► Superior: Large, dark red fruits with firm yellow flesh of outstanding, super-sweet quality; for zone 4. ► Black Ice: Large, dark blue fruits with sweet reddish-purple flesh. Naturally dwarf habit; for zone 4. ► LaCrescent: Small yellow fruit is sweet and aromatic on a vigorous tree; for zone 4. ► Toka: Small to medium fruit with dark red skin.

Flavor is rich and spicy. An outstanding pollinator to include with any of the above types. ► Mount Royal: The only plum on the list that is self-fruitful, producing fruit even if it’s the only plum tree in the vicinity. It won’t act as a pollinator for other types, though. Hardiest of the blue, European-type plums, maturing in early September.

Heavy producer of delicious, sweet fruit; for zone 4.

Don Kinzler, a lifelong gardener, is the horticulturist with North Dakota State University Extension for Cass County. Readers can reach him at donald.kinzler@ndsu.edu.

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May 2021 LOG HOMES From Page 1

A green company

Webber came up with the name Firefly Log Homes because he lives on Firefly Drive and because fireflies flash green.

“We’re a green energy company,” he said. “Building with logs you have less embodied energy in a log building than you do in a concrete or stick frame building. Materials come from the local area and most of the wood is locally harvested.”

Studies are currently being done on the energy efficiency of log homes.

“The International Log Builders have been working on writing the ICC codes for logs awhile,” he said. “We’re trying to get the energy standards written into the codes. In the past it has been hard to prove the R value, or insulation rating on a log, so now they’re finding ways to do different studies on that. Thermal mass is what we’re going with.

Anyone who has lived in a log home with a fireplace realizes what it takes to heat it and knows logs help store energy.”

Learning by experience

Webber built his first house in 1985 in Anoka county.

“Someone else did the log work because I didn’t have any experience with that,” he said. “He was less than impressive, so after that I was on a mission to learn to do it myself and do it right. I ran across a guy who was putting up a log home and got to talking to him. He happened to be a member of the Great Lake Log Crafters. I joined the group and have been learning ever since.”

Great Lakes Log Crafters is dedicated to preserving handcrafted traditions.

Webber uses several scribers, a half dozen chainsaws and different lifting tongs on his jobs.

After working solo for many years, Webber added an employee to help in the business last year, Robert Diaz of Park Rapids.

While most of his jobs are in the local area, occasionally they take him to another state.

“I went with my Log Crafter president down to Iowa and we did 14 gables on a house that were real log slabs,” he said. “We scribed them together and it looked just like a log wall. Real log siding and milled log siding are two different things. In milled log siding, they put through a 10-inch tree and get a six- or eight-inch piece of perfectly molded siding.

When we’re doing the live-edge stuff, we’re scribing them together.”

The staining and finishing process that makes the log shiny is left to finish applicators hired by the homeowner.

“There are a lot of finishes out there now that will last longer than what has been around in the past and they are up on those latest technologies,” he said.

Saving pieces of history

Restoration projects Webber has completed range from third-generation cabins built in the 1930s to structures 10 years old.

Log cabins from the 1930s and 1940s were built using smaller logs. “They were using trees they could handle without machinery or large crews to lift the logs,” he said. “It was usually just a few guys out in the woods. They mostly used six- to eight-inch logs. You’ll find a few trapper cabins that have large logs, but most of the time, they wanted as quick and simple a cabin as they could

Webber built this 30-by-40 log shop on his property over the winter. Webber has been building log structures since the 1980s, learning by doing and from other builders. put up.”

The early log cabins had just the bare minimum to keep out the weather. Some were only 10-by-10 feet and six feet tall inside and a family lived there in one room.

“People like to go these cabins for a week or two during hunting season or in the summer but they don’t like to do repairs or maintenance,” he said.

Webber said for many customers, the old log cabins are a link to their family history.

“An old cabin also has a certain look to it,” he said. “Sometimes they’re trying to keep that old look. Even if the structure’s not real sound, we can usually get them to last another 10 or 20 years by doing some repair work and resurfacing the logs.”

During his work on older log homes, Webber has also learned some interesting history about the area.

“Neighbors will stop by to tell me how a log building used to be their dentist’s office or a music studio,” he said. “If it’s an original lodge I’m doing repairs on, after all of the cabins at a resort have been sold off, people will stop who are worried that it is going to be torn down.”

Old homes also show how construction was different in the past.

“A lot of these cabins they used whatever they could find, whether it be a pole barn spike or a 16-penny nail,” he said.

When a call comes in for a cabin that needs restoration, the first step is a site visit. “We check for rotting logs and check if they can be refaced,” he said. “Usually there are other issues such as needing gutters. Water does the most damage to structures.”

Some cabins are not worth restoring. “It might be more time and money than they have to put into it,” he said. “If you’ve got logs rotted all the way through to the core, there’s no foundation and your roof is leaking, at some point it’s cheaper to build a new one than it is to try and restore the old one. I’ve been on a couple of jobs where I’ve had to replace the bottom log on the house all the way through to the inside because of people adding a deck to a house that had short eaves with no gutters and three to five years later they start to notice the bottom supports turning black. That’s from being saturated every time it rains and never drying out.”

Solving problems before restoration

The first step is for the homeowner to hire a contractor to fix whatever caused water damage to the logs in the first place.

“When I come to a place that has a new deck with no flashing and no gutters, until they do the work to stop the water issue, it doesn’t pay to put new log on or it’s just going to happen again,” he said.

“They need to correct

This 1930s log cabin needed replacement of the log tails that stick out from the cabin wall. The cabin was built with only one window on the north side to keep it warmer in winter.

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the situation before we can move forward.”

The majority of the restoration happens on the bottom three rows of logs and corners because of damage caused by splash backs when it rains.

Poor construction and materials on newer log homes also need fixing.

“In the late 1970s and early 1980s there were a lot of kit home manufacturers saying they could be more energy efficient by putting what was basically sapwood on for log siding and calling it a log house,” he said. “There are also a lot of log houses that were built in a hurry on a budget. Some were built right on the ground with no eaves, no gutters, no flashings. In 10 years you start to come up with a lot of moisture damage.”

Restoration process

Once the restoration estimate is completed and logs that need to be repaired have been measured, there is a waiting period before work can begin.

“The process is slow to get started because I use vacuum borate treated slabs for my refacing,” he said. “It takes a month or two to get the right width of slabs sawed, dried and ready to go.”

Once materials are in place, most restoration projects take one to two weeks to complete.

“We’re doing double gaskets now in between all our rows of logs,” he said. “We used to just lay fiberglass down, but over the years they figured out the fiberglass holds moisture and can cause rot in moist areas.”

Using wood that has been treated to make it moisture resistant is another key part of the process.

“We cut off the rounded part of the logs and replace them with the borate-treated slabs, then caulk it all in so it’s nice and tight again,” he said.

Borate treatment uses borax, a natural salt that bugs don’t like that also makes logs more water resistant. Webber brings the materials to an outside vendor north of Bemidji who runs it through their vacuum tank.

Log builders complete the shell of a building, including doors and windows, while carpenters and other contractors do the rest of the work.

“Some customers want a turn-key, with everything ready to go,” he said. “Others want to do some of the work themselves or have friends who have experience with electrical or plumbing help out.”

For more information about Firefly Log Homes, contact mwlogs@arvig.net.

Patrick J. Sullivan Ins. Agy. Inc. Patrick Sullivan, Agent 704 Park Ave. S. Park Rapids, MN 56470 Bus: 218-732-0360 Toll Free: 800-859-3054 State Farm, Bloomington, IL 1211999

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Older adults might want an additional end-of-life document D

ear Carol: Even though I’m an older adult myself, I read your column regularly and like your balanced responses. I know that you’ve addressed the problem of getting older adults to talk about future planning and I agree. My children know my preferences and I have the traditional legal work in place. In your opinion, has COVID changed anything about how we should approach our legal work? ~ AR Dear AR: Thank you for your kind words. I appreciate hearing from people of all ages.

I’ve covered end-of-life documents before, of course, but here I’m adding information about another form because, well, times have changed.

Please bear with me as I first provide some tips for those who may want a refresher.

Basic legal work

All adults of legal age should consider setting up end-of-life documents, with ongoing updates as years go by. These documents should include a last will and testament and at least two powers of attorney, one for health and one for finances. The following websites can lead you to free, state-specific downloads, but they also provide useful information for people who may be consulting an attorney to draw up the paperwork. ► End-of-life paperwork: https://theconversationproject.org/

Minding Our Elders CAROL BRADLEY BURSACK Columnist ► Emergency advocacy: www.preparetocare.com

Newer information

In my opinion, it’s important for people who are older and/or may have life-limiting health issues to not only let your loved ones know how you feel about extreme measures, but make your choices legal with a POLST. The POLST, or physician’s order for life-sustaining treatment (or “medical order for life-sustaining treatment” in some states), might be a consideration for older adults in poor health who have strong views about end-of-life choices. While you can download these documents, they must be signed by your physician to be legal. A POLST tells emergency personnel and attending physicians exactly how far they can go to save your life.

Older adults have been especially interested in

this document during COVID because intubation has happened more frequently than was the case prior to the pandemic. Understand that some older people do survive being intubated and recover enough to live a normal life, but many others, should they survive, may live a much-diminished life. Therefore, as an older adult, allowing oneself to be put on a ventilator should be a personal decision made after obtaining full information from trusted medical sources, including your own doctor.

The POLST form is specific about what you do or do not want, though state forms may vary. In general, you choose whether or not to allow or reject CPR; allow, limit or reject tube feeding; and allow or reject intubation. This form can be withdrawn or updated at any time. These choices are separate, so you can say yes to some, and no to others.

AR, your attention to these end-of-life issues is one of the most important gifts that you can give to your children. May their need to put these documents to use be far into the future.

Carol Bradley Bursack is a veteran caregiver and an established columnist. She is also a blogger, and the author of “Minding Our Elders: Caregivers Share Their Personal Stories.” Bradley Bursack hosts a website supporting caregivers and elders at www.mindingourelders.com. She can be reached through the contact form on her website.

Adjusting when your caregiving ends W

hat happens to the caregiver after their care receiver passes away?

As a caregiver, you find yourself learning and doing things you never dreamed of. If you are the primary caregiver, you learn nursing and personal care skills you never thought you would be providing.

For some, this brings people closer; you are sharing the most intimate part of their life. For others, they find this to be very difficult and seek out some homecare services to assist with these areas.

Life as a caregiver changes everything you know up to now. You adjust your personal life, often friendships take the back burner, so you can completely focus on the needs of your care receiver.

Some of the most important things in your personal life will be put on hold.

As life goes on, you see the decline in your care receiver and you begin to grieve. If this is your spouse, you grieve what was and what will never be. All the dreams of time spent together in retirement, traveling, time with grandchildren, growing old together. If it is a parent, you grieve because you are now needing to “be the parent” in many ways.

And then the care receiver passes away and a whole new set of feelings and grieving begins. All that you have adjusted your life to, to accommodate your caregiving role, is now changing again.

There can be so many mixed feelings and emotions at this time. If the care receiver had a lengthy illness such as dementia, you almost feel like “you will be fine” because you have been grieving for so long. Caregivers are often surprised that they still

D LI

Over the next few months my articles will talk about symptoms of grief, types of grief and how can we help others who are grieving. I will help to determine what is normal grieving and when a person may need to seek professional help.

My main message to each person grieving a loss is that there is no right or wrong way to grieve. We are all individually made and will react differently.

Be gentle, patient and kind to yourself, and take one day at a time.

The Family Circle

BY LAUREL HED Columnist have grief to work through. Along with that, there can be feelings of guilt, loneliness, anxiety, depression and more.

Laurel Hed is a licensed social worker and geriatric care manager for the elder law attorneys of Thomason Swanson and Zahn Law Firm.

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May 2021

Calling 911

T

here’s a saying in the emergency services’ world that goes like this: “You may know where you are.

God may know where you are.

But if dispatch doesn’t know where you are You and God better be on good terms.”

Calling 911 for any emergency is a very stressful time. Taking some time to think about a few things before ever having to call 911 can make a huge difference.

Before we go any further, let’s talk about the job of a 911 dispatcher. I believe being a 911 dispatcher is one of the most challenging jobs there is. You have someone ready to help you at a moment’s notice.

They answer your call and say, “Dispatch. What is your emergency?” When you start describing what you are seeing, you are creating a “story” in the first person. You are there, and you see exactly what is happening. As you begin to tell what you are seeing, the dispatcher now takes the information and begins creating their “story” in their mind.

They are not seeing it firsthand, so if your “story” is not clear and concise, the dispatcher will have a difficult time relaying accurate information.

Now the dispatcher needs to relay the “story” to emergency personnel, who in turn create a “story” in their mind. Emergency personnel rely on that “story” to prepare while driving to the scene. What equipment should we be using? Is it safe? Do we need extra help?

So, what kind of information do you need? It’s best to at least think about it before the need arises.

There are only a few pieces of information that are necessary.

And a phone call that might seem like an eternity may only take about 30 to 60 seconds to get the most vital information the dispatcher needs.

Location

Emergency personnel will be alerted while you are on the phone with the 911 dispatcher, so work with them. You staying on the phone will not delay emergency personnel’s arrival.

Location is one of the most essential pieces you can give.

Now, let’s talk about location. In our minds, we can, in about one second, picture how to get to our house. But, remember, when creating that story, the dispatcher cannot see the same thing you are seeing. They are in a call center in a different community or a county sheriff’s department. Perhaps they are new to the area.

So, now you must tell them how to get to your house. I challenge you to speak out loud the directions to your home from the nearest fire department. You will be amazed at how difficult it can be to describe the exact directions during a stress-free time. Now, imagine doing it when someone is sick

Boomers on the Move

BY CONNIE TROSKA Columnist

or hurt. It is much more difficult.

“Well, they should be able to pull up my location based on my phone.” That is very true. Dispatch capabilities have come a long way. However, what if there is construction or flooded roads that their GPS software does not know about?

We’ll talk more about phones in a bit. For now, speak, out loud, the directions to your house. Did you fumble on any of the street names, directions, number of blocks or miles?

Also, know your landmarks. The “big, red barn” is an excellent landmark – if there is only one big red barn.

Think about what else you can use to guide emergency personnel to your location.

Knowing your location is crucial But, this technology does not cover flip phones or smartphones that are out of date. Even with these improvements, 911 dispatchers still run into challenges. Cell tower locations may be in a different county or state, and they need time to work on your location. The FCC requires cell phone providers to give location information for emergencies. But, it may take up to six minutes to get that information.

Six minutes is a long time when you want help. So, know your location!

Finally, if you know a dispatcher, thank them for the job they do. They certainly deserve the recognition and appreciation for one of the most challenging jobs there is!

Connie Troska is a Program Developer with the Dancing Sky Area Agency on Aging. She is also a volunteer EMT on her community’s ambulance service. This article is made possible with Older Americans Act dollars from the Land of the Dancing Sky Area Agency on Aging. Call the Senior LinkAge® One Stop Shop at 800-333-2433 to speak with an information specialist, or check out our website at MinnesotaHelp.info. MinnesotaHelp. info is an online directory of services designed to help people in Minnesota find human services, information and referral, financial assistance, and other forms of help.

Nature of the emergency

Why are you calling? Be as specific as possible.

Is it a fire? An automobile accident? Is it someone that is sick or appears in distress? Is it a behavioral emergency? Is it a special situation that requires specialized help or equipment (i.e., hazardous material)?

Really try to describe the scene. Remember, the more details you can provide, the better emergency personnel can prepare.

Letting the dispatcher know the approximate number of people involved will help them dispatch additional resources. By omitting this piece of information, it delays the request for additional help. The condition of the people involved is also important. Knowing if they are breathing or have a pulse, have significant bleeding, or other life-threatening injuries/illness is vital information to pass on to the dispatcher.

Call-back number

One of the first things the dispatcher may ask you for is your call-back number. If you get disconnected from dispatch, they may call you back. Also, don’t hang up until the dispatcher tells you to do so. They may be able to help you with emergency care. Just know that emergency personnel has been dispatched while you are on the phone.

Let’s talk about cell phones. In the past, calling 911 from a cell phone and the dispatcher being able to find your exact location has not been ideal.

However, recent updates to cell phones’ operating systems have dramatically improved smartphones’ ability to share exact locations with dispatchers.

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8

How seniors can learn new

tech skills online

D

ear Savvy Senior, Can you recommend some good technology classes or online learning resources for inexperienced seniors? I have a computer and a smartphone, but my knowledge and skills are pretty limited. ~Tech Challenged Senior

Dear Senior, There are many different technology teaching tools available to older adults that can help you learn new tech skills so you can better utilize your devices. Here are some good options to consider.

Local classes or workshops: Depending on where you live, there may be community resources that offer beginning computer and personal technology classes, be it online or in-person, for older adults that are new to technology.

To find out what’s available in your area, contact your local communication education, public library, senior center, college or university. Your Area Agency on Aging may also be able to help you. Visit the Eldercare Locator at Eldercare.acl.gov or call 800-677-1116 to get your local number.

GetSetUp.io: This is one of the best online learning websites that partners with guides to provide training on tech tools for adults 50 and older. They provide more than 350 online classes taught in real-time by retired educators and tech industry experts in a way that lets older adults learn-by-doing, versus just watching a video.

Their technology classes – all taught via Zoom – cover things like learning how to use smartphones and tablets, how to set-up and use Zoom, how to utilize Gmail features, how to recognize online scams, how to sell your stuff online and so much more. Most of their classes are free, however some charge a small fee.

SeniorPlanet.org: Created and sponsored by national nonprofit Older Adults Technology Services and recently joining forces with AARP, Senior Planet offers 60-and-older adults a wide variety of free online courses, programs, and activities that are taught in real-time to help seniors learn new technology skills, as well as save money, get in shape and make new friends.

Some of their more popular tech classes include “All Things Zoom,” “Everything Smartphones,” and an “Introduction to Social Media.” They even offer a “lunch & learn – tech discussion group” offered at various times throughout the year where you can ask questions as well as share your struggles and experiences.

The Savvy Senior

BY JIM MILLER Columnist And, if you ever have a technology question that pops up during the week, you can call their National Senior Planet Hotline for tech help at 920-6661959 anytime Monday through Friday during working hours.

OasisEverywhere.org: This nonprofit educational organization for older adults provides more than 10 low-cost/free online computer, internet and mobile technology courses for beginners. And when the pandemic dies down, they will resume offering beginner tech classes in their 27 locations (located in nine states) throughout the country.

CandooTech.com: This company provides fee-

based online tech support and training to help older adults feel more comfortable with phones, computers, tablets, home safety devices and more.

Their specially trained tech concierges will teach you how to use your technology, fix what’s not working and install software, as well as learn how to set-up and use email, video chat, social media, online shopping and entertainment, ride sharing services and more.

They offer one-hour, one-on-one or small group sessions for $50, or you can become a member and get two 90-minute training sessions plus unlimited quick support (30 minutes or less) for $180 per year.

They also provide device installation and set-up done remotely for $180.

TechBoomers.com: This is a free educational website that provides video and article tutorials that teach older adults and other inexperienced technology users how to use the most popular and trusted websites, apps and devices.

Send your senior questions to Savvy Senior, P.O. Box 5443, Norman, OK 73070 or visit SavvySenior.org. Jim Miller is a contributor to the NBC Today show and author of “The Savvy Senior” book.

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