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Baker Tony Marelic kneads commitment with variety Last Word 50+ Living Caring for yourself Blazing a trail January 2011 Prevention starts with exercise and nutrition Ron Nicholson is an example of healthy living Ken Merrill says farewell to the newsroom
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esTZ50+ Living
January 2011
Baker Tony Marelickneads commitmentwith variety
Startingscratchfrom
Caring for yourselfPrevention starts with exercise andnutrition
Blazing a trailRon Nicholson is an exampleof healthy living
Last WordKen Merrill says farewell to the
newsroom
2 ZEST / January 2011
Womentalk about
Common and Treatable Incontinence and pelvic pain are common yet embarrassing. Many women suffer in silence – yet effective treatment is easier than you might think.
Hutchinson Area Health CarePHYSICAL REHABILITATION CENTER
02363Z
everything.(Well, almost everything.)
Relief through Physical TherapyWorking with a specially trained physical therapist, you'll learn techniques that help with pelvic pain, bladder or bowel control, and pelvic prolapse.Services are provided in a confidential, comfortable setting. Options include education, biofeedback, electrical stimulation and specialized exercise instruction.
Questions?Don’t be embarrassed to ask. Consult your physician to see if pelvic therapy could help. Physical therapist Erin Sauter would be happy to answer your questions. Call Erin at (320) 484-4400 or email esauter@hahc-mn.org. We’re conveniently located at the Physical Rehabilitation Center in Plaza 15.
320.484.4400 HutchinsonHealthCare.com
ZEST / January 2011 3
Contents
4 Opinion: Like to drive?
6 COVER STORY: Starting from scratch
10 Out and About: Baklund’s ducks on display
12 FEATURE STORY: Caring for you
16 FEATURE STORY: Ron Nicholson: Blazing a trail
19 Medicare Answers: Premiums stay flat for most
20 Medicare Answers: Medicare plan sign-up is now
21 Wellness: Vitamin D is important
22 Money: Reverse mortgages offer freedom and choice
23 Money: An investment glossary
24 Comfort Foods: ‘Tis the season to tailgate
25 Comfort Foods: Chase the chill with soup
26 Travel: Favorite domestic destinations revealed
28 Puzzles
30 Last Word: Ken Merrill bids newsroom farewell
January 2011Vol. 1 No. 11
zestforlife.mnesTZ
Health and happiness
Hello, readers!Happy New Year! Essayist
Charles Lamb once said “No oneever regarded the first of Januarywith indifference.”
This statement is evident in thenumerous New Year’s resolutionsmade by millions across the globeand always near the top of the list isdiet and exercise. January is themonth we all vow to be healthier. Inthis issue of Zest, we are going tohelp you stick to those good inten-tions.
Read on to learn about the basicsteps to a healthier lifestyle. Our
special feature on preventive healthtouches on the ways to adopt a morenutritious diet, fit fitness into dailyactivities and stay connected in thecommunity. Health professionalsagree that these steps can add yearsto your life.
Ron Nicholson is a role model forwellness. The 83-year-old revealedhis health secrets to Zest. Theyinclude a bicycle, Sudoku puzzlesand a garden. Read on to find outhow those items combined toimprove Nicholson’s quality of life.
Quality is the name of the gamefor Tony Marelic. The longtime pro-fessional baker takes pride in mak-ing breads and cakes with only thefreshest ingredients and avoids
preservatives of any kind. Theresults are baked goodies that prac-tically melt in your mouth.
As always, I welcome your feed-back and ideas. You can reach mevia email at winter@hutchinson-leader.com or by sending a letter toHutchinson Leader c/o Katie Winter,36 Washington Ave. W., Hutchinson,MN 55350 or Litchfield IndependentReview c/o Katie Winter, 217 N.Sibley, Litchfield, MN55355.
Happy Reading!
Katie Winter
16
12
30
4 ZEST / January 2011
Opinion
PUBLISHED BY
Litchfield Independent ReviewPO Box 921
Litchfield, MN 55355(320) 693-3266
Hutchinson Leader36 Washington Ave. W.Hutchinson, MN 55350
(320) 587-5000
NEWS
ADVERTISING
Crow River Press170 Shady Ridge Road NW
Hutchinson, MN 55350(320) 587-2062
Katie Winter, reporterwinter@independentreview.net or winter@hutchinsonleader.com(320) 693-3266 or (320) 234-4172
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Shari Forsman, advertising representativesales@crowriverpress.com
(320) 234-4171
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Like to drive? Volunteerto deliver hot meals
By Matt McMillan
Thousands of meals are deliveredeach day in Minnesota thanks to HotMeals on Wheels. Area outlets areoften looking for drivers to delivermeals.
According to Dee Powell, driversare needed in the Hutchinson areanow. The time commitment is nomore than one hour per month.Powell says six teams with seven toeight people on each team rotatedays.
Meals are paid with donations.Those who can’t drive can donate
money for meals. Meals cost approxi-mately $4 each. So, a donation of$100 would pay for about 25 meals.
The program allows people toremain independent in their ownhomes.
To learn more about deliveringmeals, consider contacting an officetoday:
• In Litchfield, call Jerry Spencerat 320-373-6629.
• In Hutchinson, call Dee Powell at320-587-6067.
For more information about theHot Meals on Wheels program in thestate, log on to www.meals-on-wheels.com.
Volunteer drivers, like Robin Young,are needed for Meals on Wheels.
ZEST / January 2011 5
LocalFinds
Now, Look Here . . .
The newest collection of writing from the Litchfield Area Writers Group is a 120-page book featuring 55 pieces written by 12 members of the group. Treat yourself or pick one up for the reader on your gift list.$10Available at the Independent Review217 Sibley Ave., N., Litchfield(320) 693-3266
Lost Hutchinson
Fifty-eight structures lost to fire or the wrecking ball are
featured in this 68-page book. Rare old photos offer a glimpse into pioneer life including gravel streets and wooden sidewalks.
$19.95Available at the
Hutchinson Leader36 Washington Ave. W.,
Hutchinson(320) 587-5000
N02462
Trail of the Painted Ponies Collector Seriesand Norwegian Trolls, Mugs & Gifts
Available at Carly’s Shoes Main St., Hutchinsonwww.carlys-shoes.comHours: Mon. 9:30-7:30, Tue.-Fri. 9:30-5:30,Sat. 10-4
6 ZEST / January 2011
Cover Story
STAFF PHOTOS BY KATIE WINTER
Tony Marelic is a familiar and friendly face in the bakery department of Cash Wise Foods in Hutchinson.Twicea week he prepares an assortment of baked goods for customers.
Starting fromscratch
Baker Tony Marelic kneads commitment with variety
ZEST / January 2011 7
Cover Story
By Katie Winter
Fifty years ago TonyMarelic was a youngCroatian immigrant
seeking his slice of theAmerican dream. He foundit in slices of pie, cake andbread.
For 48 years and count-ing, Marelic has made hisliving rolling dough andmixing cake batter. Most ofthose years, 38 to be pre-cise, were spent at theDassel Bake Shop. For thepast decade, Hutchinson’sCash Wise Foods bakeryhas been home.
Baking is his passion anda talent that came natural-ly, but in November 1962 acareer as a baker was thefurthest thing fromMarelic’s mind.
“I said I was going towork for a little while untilI make some money,”Marelic said. “Then I wasgoing to move down to thecity. But then month aftermonth after month, I kindof liked the small town.Now here it is 48 yearslater, I’m still here.”
Marelic took a circuitousand at times harrowingpath to both Dassel and thebakery. Born in the tiny vil-lage of Cara on theCroatian island of Koraula,Marelic grew up surround-ed by the consequences ofWorld War II. At age 6, hisfather was killed, leavinghis mother to raise himand his siblings. Therewere no schools and jobswere scarce. At age 17, heenlisted with the CroatianNavy. His service timeended three years later.Marelic and a colleaguesoon “got in trouble” withthe communist governmentand were forced to flee toItaly.
“A friend and I got politi-cal asylum in Italy,”Marelic recalled. “We had
to go back to Italy and emi-grate from there, whereverwe like to go. So we signedup. We were going to go toAustralia or we were goingto go to United States. Wegot visas to go to (both), sowe decided to come here.“
They were placed inCleveland, Ohio, wherethey subsisted on $20 amonth and raw baconsandwiches – cuisine a farcry from that Marelicwould be making only afew months later. After aninvitation from a relative inHibbing, Minn., Marelicmoved to Minnesota. Heworked in his cousin’s St.Cloud pizza parlor beforetaking the baker’s job inDassel.
“I started at 3 a.m., then
I don’t go home until I’mdone. So sometimes on abusy day, I worked 10, 11,sometimes 12 hours,“Marelic said. “I got paidevery two weeks. My firstcheck I took home was $55.Oh I was so excitedbecause I never seen thatmuch money in my life. Iwas really excited.“
Those first days at theDassel Bake Shop weresome of the most instru-mental and instructional inMarelic’s life.
“Before I started workingin Dassel, I never workedin the baking businessbefore,” Marelic said. “Icouldn’t speak muchEnglish. It was toughbecause I had to learn thelanguage and I had to learn
how to do the job. It wastough.“
Now, twice a week,Marelic uses the kitchen atCash Wise Foods bakery tomake his treats. It is apart-time gig that keepshim active and in touchwith many loyal customersfrom Dassel. In the after-noons, Marelic hands outsamples of jellyrolls, garlictoast and cookies to shop-pers as they pass. As thoseshoppers stop at the table,they are greeted withMarelic’s warm smile andurging to try something. Asmuch as he loves baking,seeing people enjoy his foodbrings Marelic equal pleas-ure.
“It worked out perfect forme,” Marelic said. “I could
Tony Marelic entered the baking business humbly in 1962 as a young Croatianimmigrant with no baking experience. Now 48 years later, he can make dozens ofrecipes from memory.
not ask for better. Cash Wise are fan-tastic people. They are friendly andtreat me very nice. I really enjoyevery second. Every morning I go, Ifeel happy to go to work because Iknow I’m going to have a good day.”
During the last half of century,Marelic has soaked up a wealth ofinformation that has rendered hisbrain a venerable cookbook of deli-cious baked goods. He bakes every-thing from memory, without the aid ofrecipes. He can recall the exact bak-ing temperatures and ingredient pro-portions strictly from memory. Healso does not rely on timers to knowwhen something is done. He only hasto look at a baking loaf of bread orcake to known when to pull it out ofthe oven.
“I never went to school for baking,”Marelic said. “I was making stuff andwould remember everything. Thiswas how I learned. So today, whatev-er I do I never look in book because Ihave everything up here. I think mymemory is very, very good. Even if Ihave not made that in years, I stillremember it.”
The assortment of baked goodsMarelic can flawlessly create frommemory range from rye bread andcowboy cookies to coffee cakes anddoughnuts. All are made from scratchwith fresh ingredients and no preser-vatives. No matter what other bakersare doing, he sticks to his origins. Hethinks chemicals have no place inbaking.
“I don’t use preservatives,“ Marelicsaid. “Everything is natural. What weput into our mouth goes into our body.If you keep putting bad gasoline intoan engine, guess what’s going to hap-pen? The engine is going to go bad.Whatever I do, I make if from scratchand I make it fresh. This I’ve beendoing all my life and I’ll never changeit.”
Marelic has no plans to hang up hisapron anytime soon, either. He’sgrateful for the opportunity to dowhat he loves.
“I never think I was going to be inthe baking business this long.” hesaid. “As long as I’m able to do it, I’mgoing to do it. And if I cannot do it nomore then that’s that.”
8 ZEST / January 2011
Cover Story
Tony Marelic has mastered the art of baking several varieties of bread.Each loaf is baked fresh that morning.
Tony Marelic shared his favorite recipe for one of his favorite treats.This recipe for Mexican Wedding Cakes makes 45 cookies.
Ingredients:• 3/4 lbs powdered sugar• 3/8 oz salt• 1.5 lbs margarine• 1.5 lbs bread flour• 1 egg• 4.5 oz walnuts• 1/2 oz run flavoringPreparation:1. Cream together powdered sugar, salt, margarine and rum
flavoring. Stir for four minutes.2. Mix in eggs.3.Add bread flour and walnuts. Stir for one minute.4. Drop cookies on a sheet pan. Each cookie should be the size
of a 50-cent piece.5. Bake at 350ºF for eight minutes.6. Finish by sprinkling with powdered sugar.
Tony’s Mexican Wedding Cakes
ZEST / January 2011 9
Tony Marelic isalways happy toexplain what goesinto his breads andcakes. He is insis-tent on only usingfresh ingredients, nopreservatives andlots of butter.
Cover Story
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Out and About
Joshua Baklund, aHutchinson photogra-pher is the featuredartist on the cover ofthe 2011 DucksUnlimited calendar.His "Mallards inFlight" (left) was cho-sen for the calendarbecause it bestdepicted the organi-zations mission.Thecalendar is sent outto 350,000 peopleand is available toorder for $20 by visit-ing www.ducks.org orcalling 800-453-8257.
Baklund’s ducks on display
BY JOSHUA BAKLUND
ZEST / January 2011 11
1455 Montreal St. SE (Next to Menards)
320-587-6308 • 800-955-6336Open Monday through Thursday 8 a.m.–7:30 p.m., Friday 8 a.m.–4 p.m.
1st and 3rd Saturdays Labor Day through Memorial Day: 8:30 a.m.–12 Noon
Regional Eye CenterA WHOLE NEW LEVEL OF CARE IN HUTCHINSON
Michael P.Merck, M.D.
Christopher R. Wallyn, D.O.
Amy J.Nyquist, O.D.
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Allan D.Wortz, O.D.
GLAUCOMAGlaucoma is a disease that damages the eye’s
optic nerve. The optic nerve carries informationfrom the retina to the brain. When there is abuild-up of internal eye pressure, damagebegins. Glaucoma often is called the “silent thiefof sight,” because most types typically cause nopain and produce no symptoms until noticeablevision loss occurs.
With untreated or uncontrolled glaucoma, youmight eventually notice decreased ability to seeat the edges of your vision (peripheral vision).Progressive eye damage could then lead toblindness. In fact, glaucoma creates at leastsome vision loss in more than half of theapproximately 2.5 million Americans estimatedto have the eye disease and is the second leadingcause of blindness.
During a routine eye exam, our doctors candetermine if you have glaucoma and providetreatment with eye pressure lowering drops orsurgery if needed. Early diagnosis is vital tosuccessful glaucoma management.
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Often to get the per-fect shot such as"Married Couple(left), Baklund has toendure minus 20-degree weather. Hebegan taking wildlifephotos five years andsaid being featuredby Ducks Unlimited isa "huge honor."To view more of hiswork, visitwww.pbase.com/joshuabaklund
BY JOSHUA BAKLUND
Out and About
12 ZEST / January 2011
Feature Story
Caring for yourselfPrevent illness with exercise and nutrition
ZEST / January 2011 13
Feature Story
By Katie Winter
We all know we won’t live for-ever, but there are ways tolive longer.
Health professionals recently shedlight on the value of exercise,healthy eating and social interactionin combating diseases often associat-ed with aging.
“Preventative is always a muchbetter route to go than being reac-tive,” said Pam Bagley, health educa-tor and SHIP coordinator for MeekerCounty Public Health.
Alzheimer’s and cardiovasculardisease, osteoporosis, obesity, arthri-tis and certain cancers appear moreoften later in life. Linda Larson, apublic health nurse with MeekerCounty, said she handles cases ofosteoporosis, joint disease, diabetesand even depression frequentlyamong the area’s aging population.
These conditions are not only bur-densome for the patients, but theyalso take their toll on the wallet.According to the Agency forHealthcare Research and Quality, in2005 the cost to treat the nation’s 10most expensive medical conditionshit $500 billion. Data released by theagency in 2007, listed cancer as themost expensive. Heart conditions fol-lowed in the No. 2 spot. Other condi-tions making the list were mental ill-nesses, including depression, dia-betes and osteoarthritis.
“As our population gets older,there’s going to be a greater need,”Bagley said. “We don’t necessarilyhave the health care in place to meetthat growing need. Prevention isgoing to cost us less. It’s going tohave a lesser burden on our healthcare.”
The starting lineOne reason for all this emphasis
on wellness is the country’s rapidlyaging population. Life expectancyhas soared to 79.9 years. Babyboomers currently have a 50 percentchance of being alive at 85. Manycould be centenarians, makinghealth crucial to quality of life.
Health experts agree that the key-stones to wellness are physical activ-ity, nutrition and social interaction.Incorporating that wellness trifectainto daily life can lead to greatstrides toward preventing most seri-ous and minor ailments.
“Diet and exercise are the biggestfor everything,” said McLeod Countypublic health nurse Reneé Kotlarz.“The younger you start the better,but it’s never too late to makechanges.”
So where exactly does one startwhen making a lifestyle change?
“Your primary health care provideris a great starting point,” Kotlarzsaid. “If you haven’t had a physicalin a while, you probably should haveone, so you can see if there are anyproblems already. Generally anannual visit with your doctor to do atop-to-bottom check (is recommend-ed). They then have the chance tohelp you prevent stuff or catchthings early. If you’re going to have achronic disease, the earlier you catchit the better control you can haveover it, especially diabetes and heartdisease.”
Eat your vegetablesAccording to the U.S. Surgeon
General, the health consequences ofobesity run the gamut from highblood pressure and diabetes toosteoarthritis and even cancer.
Maintaining a healthy weightstarts with simple dietary changes,like eating healthy snacks, drinkingplenty of water and getting adequateprotein, Bagley said.
“It’s about getting back to thebasics,” Bagley said. “It’s cutting outthe processed food and limiting yourportions.”
Water and protein-rich foods aretwo important components to ahealthy diet and weight. Water isone of the essential nutrients thebody needs. It is capable of cleansingour insides, reducing hunger andstopping aches and pains. Likewise,foods rich in protein help the bodybuild bones, muscles, cartilage, skin,and blood. Consuming the recom-mended amounts of both can easethe transition into nutritious diet.
“A lot of times people confusebeing hungry with actually being
STAFF PHOTOS BY KATIE WINTER
Pam Bagley and Linda Larson both with Meeker County Public Healthencourage making walking a part of a healthy lifestyle.
thirsty,” Bagley said, “so always make sure you arehydrated. Make sure you’re getting adequate proteinbecause protein is going to satisfy that hunger and makeyou feel fuller longer. Where as if you’re eating carbs orsugar, you’ll get that spike in your blood sugar but you’llbe hungry again soon after.”
Often eating healthier means trying new and unfamil-iar foods that may take some getting used to, Larsonsaid. She recommends easing into the switch. For exam-ple, she said if whole grain pasta does not appeal, thentry mixing up a meal that has a combination of regularand whole grain pasta.
“You cannot make big changes overnight,” Larson said.“It takes at least six weeks to change a habit. Changingone thing at a time is the easiest.”
The ideal healthy diet should include the daily recom-mendations of fruits and vegetables, whole grains and allfoods in moderation. Achieving this may require somecreativity. Some top tips include grating a carrot intosoups or tomato sauces, putting a tomato on a sandwich,or when dining out, consider ordering a kid’s portion orsharing a meal with another person.
“I always try to tell people to flip their way of think-ing,” Bagley said. “Instead of thinking about what theyshouldn’t be eating, they should be thinking more aboutwhat they should be eating. If you’re really focusing ongetting five fruits and vegetables in a day, you’re notthinking about what you can’t have.”
Get movingOlder adults often find fitness activities worrisome due
to chronic health conditions or concerns about injury orfalls. But, regardless of age or physical fitness, exercisestill has its benefits.
Reaping the rewards of exercise does not require stren-uous workouts.
“Walking is often good for anyone,” Kotlarz said.“There are places where you can go to walk inside. Youcan march in place at home. You don’t have to have a lotof fancy equipment. You can fit a lot of stuff into yourdaily routine. Park further away or take the stairsinstead of an elevator.”
Many communities in McLeod and Meeker countieshave places conducive to a walking regime. InHutchinson, the mall walkers program offers the spaceand protection from the elements, necessary for year-round exercise in Minnesota. The high schools inLitchfield, Hutchinson, Glencoe and Dassel-Cokato havesimilar services available.
The USDA dietary guidelines encourage 30 minutes ofmoderate physical activity each day to cut down the riskof certain diseases. Exercise also has other benefits suchas improved balance, mobility and mental health.
The time spent exercising can be divided up through-out the day. It’s the accumulated total that’s important.Three to six 10-minute bouts over the course of a day willdo the trick, according to the guidelines.
The secret to exercise success is finding an activitythat is enjoyable.
“You need to decide what you like to do,” Larson said,“then try to see how that can work in (to a program). Ifyou don’t enjoy it, you won’t stick to it.”
Staying connected“You don’t stop learning when you grow old, you grow
old when you stop learning,” Larson said. This is a motto that Larson tries to stress to her older
clients. She said learning is widely recognized as animportant factor in keeping a person’s mind active andagile. The focus of many community education classes,clubs and groups is to bring people together through life-long learning activities. Senior dining sites and volunteeropportunities are prime examples of ways to stay con-nected.
“There’s always opportunities in the community,”Kotlarz said. “There are civic groups to be involved in.There is volunteering. There are lots of needs out therethat seniors can fill. Staying connected to people, stayingactive in mind and body is going to help improve yourquality of life and often your health.”
A new survey released by United Healthcare andVolunteer Match found that 68 percent of those who vol-unteered in the past year report that volunteering hasmade them feel physically healthier.
The survey of more than 4,500 American adults identi-fied some of the key health benefits of volunteering. Of
14 ZEST / January 2011
Feature Story
Reneé Kotlarz is a nurse with Public Health NursingService. Her top wellness tip is to eat a colorful vari-ety of fruits and vegetables.
the volunteers, 84 percent agreed that volunteeringimproves physical health, and 95 percent agreed thatvolunteering also improves emotional health.Additionally, 96 percent of volunteers agreed that volun-teering makes people happier.
According to the survey, volunteering appears to corre-spond to a healthier Body Mass Index, with 31 percentof volunteers identified as obese when compared to non-volunteers at 36 percent. Twenty-nine percent of volun-teers who suffer from a chronic condition say that volun-teering has helped them manage a chronic illness.
“I think it always brings enhanced mental healthwhen they think they’re really making a difference,”Bagley said.
A personal choiceThe motivating factor for being healthy varies from
person to person. For some, it’s family and friends. Forothers, improved mobility and a better quality of life arethe impetuous. In the end, though, Larson said lifestylechoices boil down to individual happiness.
“You do not meet a lot of very sick people who arehappy,” Larson said. “I think you need to decide whatworks for you and never give up.”
ZEST / January 2011 15
Feature Story
Local Resources:Meeker County Public Health114 North Holcombe Avenue, Suite 250, LitchfieldAgency phone: 320-693-5370 Hours: 8 a.m. to 4:30 p.m., Monday – Friday
McLeod County Public Health Nursing Service805 Ford Avenue North Suite 200, Glencoe Agency phone: 320-864-3185
Recommended web sites:• National Library of Medicine
www.medlineplus.gov• National Institute on Aging
www.nia.nih.gov• National Institutes of Health
www.nih.gov• U.S. Department of Agriculture
www.mypyramid.gov
Hutchinson114 Main St. South
320-234-7627 (SNAP)www.snapfitness.com
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16 ZEST / January 2011
Feature Story
By Katie Winter
Whether he’s cycling in support of multiple sclero-sis or harvesting fresh garden vegetables, RonNicholson keeps himself active and healthy.
His lifestyle choices are born out of a philosophy thathas kept him in shape for 83 years.
“I feel I’ve been given one body and I’m going to takeas good of care of it as I can,” the Litchfield resident said.
As ailments – such as heart disease, diabetes andarthritis – sideline baby boomers, aging healthily andpreventing illness has become a major priority amongolder adults. Community centers and health careproviders are reaching out to the older set with fitness
classes, nutrition education and health screenings andparticipation numbers are climbing. Nicholson sees thisas a move in a positive direction.
“I just feel very committed to the safety and the healthof the kids, adults and we seniors, too,” Nicholson said.“So keep exercising and eat right. I think those are veryessential.”
Nicholson’s own personal healthy lifestyle has evolvedinto a passion to promote a fit community. In 2005, theretired school counselor, created the T.R.A.I.L. Project, agroup of citizens whose goal is to develop a trail systemthat will improve bicycle and walking routes to movepeople throughout Litchfield. The project’s aim is to cre-ate community trails for health and safety.
Blazinga trailRon Nicholsonis a promoterof exercise andan example ofhealthy living
STAFF PHOTO BY KATIE WINTER
Litchfield's Ron Nicholson is a founding member of theT.R.A.I.L. Project, a group working to create pedestrian andbike paths for the community.
ZEST / January 2011 17
Feature Story
“The trails are more user-friendly,” Nicholson said.“The goal is to promote trail development and provide fortheir establishment, which will ensure safe, convenientand enjoyable transportation and recreation opportuni-ties for pedestrians and bicyclists.”
The health benefits of Nicholson’s endeavor caught theeye of Pam Bagley, SHIP coordinator with the MeekerCounty Public Health Department.
Because of the health benefits provided by biking andwalking, the T. R. A. I. L. program received a stipendfrom the Statewide Health Initiative Program grantthrough the Meeker-McLeod-Sibley Community HealthServices to combat chronic disease and promote a health-ier lifestyle.
Nicholson said the community’s response to the projecthas been supportive and even led to offshoot projects,such as the walking school bus. The walking bus – wherevolunteers walk a group of children to school eachWednesday morning – is coordinated by Litchfield HighSchool student Olivia Wicklund. The “bus” uses one ofthe T.R.A.I.L. Projects major achievements, a paved pathfrom the Capwood Addition to near the Litchfield CivicArena. Nicholson is pleased to see young people encour-aging an active lifestyle, especially with the rise in child-hood obesity.
According to the U. S. Centers for Disease Control and
Prevention, the prevalence of childhood obesity hastripled in the past 30 years, and puts children at risk forhealth problems. It also puts them at risk of becomingoverweight or obese adults, adding heart disease, type 2diabetes, stroke, cancer and osteoarthritis to futurehealth risks.
“When you look at our kids nowadays, we have toomany that are inactive,” Nicholson said. “That’s a bighealth concern.”
Nicholson also has increased his activity level by sign-ing up to accompany the walking school bus once amonth. The total route is 1.4 miles and puts Nicholsonwell on his way to achieving his 10,000 steps a day goal.He also is an avid cyclist, accumulating several hundredmiles a year.
“I bike all of the time and I walk,” Nicholson said. “Ihave a pedometer. My goal is 10,000 steps a day, whichis about five miles. That’s a personal goal. I try to stay inas good a condition as I can.”
Nicholson and his wife, Gladys try to make wellness aregular part of their days. They have three tried andtrue fitness favorites – gardening, healthy eating andbrain teasers.
“I love to garden,” Nicholson said. “I think it’s ahealthy activity. It’s not only getting down, bending,straightening up, digging, planting and harvesting, butthen the end result is the product you grow. So that’shealthy nutrition along with it.”
According to the Centers for Disease Control andPrevention, making the effort to eat right is one of thetop ways to stave off the effects of aging. The daily rec-ommendations for adults 50 years or older are threeservings of fat-free or low-fat dairy products, threeounces of whole-grain products and an abundant varietyof fruits and vegetables. Nicholson said he works hard tofollow the health rules.
“We eat healthy, Gladys and I,” Nicholson said. “She isan excellent cook. We get lots of fruits and vegetables.We both like them and eat them regularly.”
While gardening and a nourishing diet are beneficialto the body, Nicholson does not neglect the most impor-tant muscle of all – the mind. He exercises his brainwith extensive reading, civic and church activities and adaily Soduku puzzle.
“The mind to me is the same as the body. If you don’tuse it, you’re going to lose it,” Nicholson said. “Not onlydo I want to keep my body healthy and active, I want tokeep my mind healthy and active. So I try to keep men-tally fit.”
Making the choice and putting forth the effort to behealthy is not always simple or without its challenges.However, with the right mindset, support from family orfriends and old fashioned hard work, the rewards can bemany. And Nicholson can testify to that.
“I feel the only thing I can control is my attitude,”Nicholson said. “You adopt an attitude that says I can dothis. I want to keep my health as long as I can and ifthat involves exercise and proper eating then so be it.”
N02070 Z
Hearing less of life?We can help.
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18 ZEST / January 2011
Feature Story
Screenings may detecthidden health problems
“How often should I visit my doctor?”It’s a question asked often by older
adults. The answer can vary based onage, gender and health. Most health pro-fessional agree that regular physicalexams and health screening test are animportant part of preventative healthcare. The earlier a problem is detectedand diagnosed, the earlier it can be suc-cessfully treated or managed. Screeningsare a critical part of protecting ourhealth. But which tests do we reallyneed, and when? And how do we weightheir benefits against any risks?
These screenings are recommended forpeople age 50 and older on a routinebasis. The list is based on guidelines fromthe U.S. Preventive Services Task Force,a panel of experts in prevention and med-icine that issues advice.
Under health care reform law, peoplein original Medicare will receive free pre-ventive screenings starting this monthand most Medicare Advantage plansalready offer this benefit.
You should also ask your health careprovider about vaccinations for flu, pneu-monia and tetanus.
The Centers for Disease Control andPrevention recommend that everyone 6months and older get the flu vaccineevery year.
Adults age 65 and older also shouldconsider a pneumonia vaccine. Most peo-ple need to get the shot only once.However some older people may need abooster; check with your doctor to findout if this is necessary.
The vaccine typically lasts up to 10years and protects against almost all ofthe bacteria that cause pneumonia andrelated illnesses.
ZEST / January 2011 19
Medicare Answers
N021
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N02353
Premiums stayflat for most
Dear Marci,I know that the Part B premium goes up every
year. What will the premium be in 2011?— Oren
Dear Oren,Part B is Medicare’s outpatient insurance. You must pay
a premium, or monthly fee, to have Part B. The standardpremium will go up to $115.40 in 2011, but this increasewon’t affect most people. Most people will pay the samepremium they paid in 2010.
There will actually be three Part B premium amounts in2011. Which one you pay depends on when you got Part B,whether your premium is taken out of your Social Securitycheck, and your income.
It might seem strange that you pay a different Part Bpremium than someone else for the same coverage. Thishappens because federal law says your Social Securitycheck can’t decrease as a result of your Part B premiumgoing up. This is called the “hold harmless provision.”
Since your Social Security benefits won’t increase for2011, that means your Part B premium also can’t go up ifyou get the premium automatically deducted from yourSocial Security check. Raising your premium would causeyour Social Security check to shrink, which the hold harm-less provision doesn’t allow.
This is the second year in a row that “hold harmless”applies to most people with Medicare because there’s noincrease to Social Security benefits. The result is thatmost people will keep paying the 2009 standard premiumamount. Others will pay the 2010 or the 2011 standardamount.
If you’ve had your Part B premium deducted from yourSocial Security check since December 2009 or earlier,you’ll pay $96.40 per month in 2011.
If you started getting your Part B premium deductedfrom your Social Security check in 2010, you’ll pay $110.50per month in 2011. You fall into this category if you signedup for Part B in 2010 and have been getting your premi-um deducted from your Social Security check.
If you sign up for Part B in 2011 or do not have yourpremiums withheld from your social security check, you’llpay $115.40 per month.
The exception to this rule is people with higher incomes.Individuals with incomes at or above $85,000 and coupleswith incomes at or above $170,000 pay more for Part Band aren’t held harmless. Their premiums will increase in2011.
If your income and assets are below certain limits thereare programs called Medicare Savings Programs that canpay your Part B premium.
— Marci
20 ZEST / January 2011
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Social Security News
The Social SecurityAdministration recentlypublished final rules, effec-tive immediately, that limitthe time period for benefici-aries to withdraw an appli-cation for retirement bene-fits to within 12 months ofthe first month of entitle-ment and to one withdraw-al per lifetime.
In addition, beneficiariesentitled to retirement bene-fits may voluntarily sus-pend benefits only for themonths beginning after themonth in which the request
is made.The agency is changing
its withdrawal policybecause recent media arti-cles have promoted the useof the current policy as ameans for retired benefici-aries to acquire an “inter-est-free loan.”
However, this “free loan”costs the Social SecurityTrust Fund the use ofmoney during the periodthe beneficiary is receivingbenefits with the intent oflater withdrawing theapplication and the interest
earned on these funds. Theprocessing of these with-drawal applications is alsoa poor use of the agency’slimited administrativeresources in a time of fiscalausterity – resources thatcould be better used toserve the millions ofAmericans who need SocialSecurity’s services.
Although the new rulesare effective immediately,the agency is providing fora 60-day public commentperiod. The agency will con-sider any relevant com-
ments received and publishanother final rule torespond to comments andto make any appropriatechanges to the rule.
Social Security recom-mends that comments besubmitted via the Internet.To view the new rule or tocomment, visit the FederaleRulemaking portal atwww.regulations.gov anduse the search function tofind docket number SSA-2009-0073.
New social securitywithdrawal rules in effect
ZEST / January 2011 21
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N02158 Z
Dear Mayo Clinic:At my last checkup, my blood work showed a vitamin D
deficiency. My doctor recommended a vitamin D supple-ment but didn’t say how much to take. I’m a healthy 51-year-old woman and eat a well-balanced diet. How muchvitamin D do I need?
Answer:It’s well established that vitamin D helps with calcium
absorption and helps keep bones strong. There’s also evi-dence that vitamin D helps reduce the risk of commoncancers, muscle and joint pain and perhaps even multiplesclerosis.
Given the importance of vitamin D — and the preva-lence of vitamin D deficiency — it’s good your doctorchecked your vitamin D levels. For adults, the current rec-ommended daily allowance for vitamin D ranges from 200to 600 international units, depending on your age. Forsomeone who’s 51, the recommendation is 400 IU.However, many experts now say that adults should con-sume 800 to 1,000 IU of vitamin D daily. But before takingmore than the recommended daily allowance, doublecheck with your doctor. Taking doses higher than 2,000 IUper day can be harmful except in unusual cases.
For some people, it’s difficult to get these higheramounts of vitamin D from the usual sources, which arediet and sunshine. Vitamin D is called the sunshine vita-min because your body can produce it when you areexposed to the sun’s ultraviolet rays. If you aren’t outsidemuch, have dark skin or live in a northern climate, thesunshine factor is not enough.
A few foods are good sources of vitamin D — fortifieddairy products as well as salmon, tuna and mackerel. Acup of fortified milk offers about 100 IU of vitamin D.Salmon offers about 650 IU of vitamin D. Most peoplewon’t eat enough of these foods every day to reach the rec-ommended amount. That’s where supplements come in.
For your age and situation, a supplement that includesboth calcium and vitamin D may be a good idea. Manywomen enter menopause in their early 50s, which is atime of more rapid bone loss. This is why the recommend-ed daily allowance for calcium and vitamin D increases atage 50. Once you’ve gotten the ok from your doctor, consid-er a supplement that includes 500 to 600 milligrams ofcalcium and 400 IU of vitamin D and take it twice a day.
— Philip Hagen, M.D., Preventive Medicine, MayoClinic, Rochester, Minn.
Vitamin D is important
22 ZEST / January 2011
Money
If you’re like most homeowners,you’ve taken care of your houseover the years; now, it seems, your
house may help take care of you. It’sdue to the reverse mortgage, a gov-ernment-insured home loan programthat lets those 62 and older leveragethe equity in their house while elimi-nating monthly mortgage payments.
How it worksIt works like this: A portion of the
equity in the home is converted totax-free cash. The homeowner nolonger makes a monthly payment butcontinues to pay any applicable taxesand insurance. When the home issold, the proceeds go toward payingoff the reverse mortgage and anyremaining cash is kept by the formerhomeowner.
There are some restrictions, suchas the youngest homeowner must be62 years of age and have equity in thehouse. However, unlike traditional,forward mortgages, credit scores andincome requirements are not a factorwith reverse mortgages.
“Reverse mortgages are a fantasticoption for folks 62 or older with equi-ty in their house,” said Jay Farner,CEO of One Reverse Mortgage, aleading national reverse mortgagelender. “However, there are a numberof misconceptions that keep some peo-ple from seriously considering areverse mortgage.”
Truth vs. mythThe largest concern people consid-
ering a reverse mortgage have seemsto be that the bank or governmentwill own their home. That belief istotally false.
“I had heard that the governmentwould own my home and I was afraidI’d have to give out too much personalinformation,” said Ann Medeiros, 63.“But I was completely wrong. My
home needed a lot of repairs and Iwas able to make them with themoney from my reverse mortgage.Now I’ll be able to continue to live inthis home for the rest of my life.”
Many Americans are finding thatreverse mortgages allow them to sup-plement retirement accounts thathave been dwindling since the eco-nomic downturn.
“We’ve been able to help clientsdefer taking their Social Security ben-efits, postpone IRA and 401(k) dis-bursements, and even had cases
where homeowners were days awayfrom losing their house and, througha reverse mortgage, were able to notonly keep their home but eliminate amonthly payment and have tax-freecash for future expenses,” Farneradded.
If you feel like you might benefitfrom a reverse mortgage, find a rep-utable lender who will take the timeto understand your financial positionand goals and give you an honestopinion. Reverse mortgages are justone of many options.
Reverse mortgages offerfreedom and choices
A reverse mortgage can help a person age in place.
ZEST / January 2011 23
Money
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N02
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Financial jargon can make makingsmart economic decisions a challenge.
It’s important to know the lingoassociated with financial planning.
401(k): In the United States, aretirement plan where money isdiverted into an account and theninvested. Current income tax isdeferred until the money is with-drawn upon maturity.
Amortization schedule: A com-prehensive schedule of paymentsdetermining the breakdown of themortgage amount, interest, principlereceived and balance due througheach period of the loan until the loanbalance reaches zero.
Annuity: A stream of fixed pay-ments that is generally paid as partof a life insurance policy or retire-ment fund.
Dividend: A portion of a company’sprofit paid to common and preferred
shareholders. The dividend is paid ina fixed amount for each share of stockheld, whether in cash or more stock.
Hedge fund: An aggressive invest-
ment fund generally open to a limitednumber of investors.
IRA: Individual RetirementAccounts were initially set up in 1974to provide a retirement option forindividuals who were not covered byan employer-sponsored plan.Eventually it was opened up so any-one under age 70 could donate up to acertain amount of income a year.
Liquidity: The ability to turnassets into cash without losing a lot ofvalue.
Longevity risk: The risk a pen-sion fund or life insurance companytakes on when offering its plans, dueto the increasing life expectancy rate.
Rollover: This term is used formoving a retirement plan into a dif-ferent one, generally when leaving ajob. Usually there is a set time periodin which the rollover must occur sothat a penalty isn’t issued.
An investment glossary
Understanding financial jargon canmake saving money easier.
24 ZEST / January 2011
Comfort Foods
Buffalo Chicken Breast SandwichesFrom Chronicle Books
Ingredients:• 6 boneless chicken breast halves• Your favorite barbecue rub• 1 cup Frank’s Red Hot Sauce• 1/4 cup (2 ounces) butter, melted• 6 sandwich rolls• 1 1/2 cups crumbled blue cheese• 1 cup finely chopped celery
Instructions:1. Prepare grill for cooking over direct medium-high
heat. Season chicken breasts lightly with rub. Grill forabout 5 minutes per side, or to an internal temperature of160°F. Remove chicken to a plate.
2. In medium bowl, mix together hot sauce and meltedbutter. Dip each chicken breast in hot sauce mixture andtransfer it to a rack to drain for just a minute. Transferchicken to rolls and top each with an equal portion ofcheese and celery. Makes 6 sandwiches.
Cheesy Ranch Chex MixFrom General Mills - Chex
Ingredients:• 9 cups Corn, Rice or Wheat Chex cereal• 2 cups bite-size pretzel twists• 2 cups bite-size cheese crackers• 3 tablespoons butter or margarine, melted• 1 package (1 ounce) ranch dressing and seasoning mix• 1/2 cup grated Parmesan cheese
Instructions:1. In large microwavable bowl, mix cereal, pretzels and
crackers. In small microwavable bowl, microwave butteruncovered on High about 30 seconds or until melted. Pourover cereal mixture; stir until evenly coated. Stir in dress-ing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirringeach minute. Spread on waxed paper or foil to cool. Storein airtight container.
Smoked Cheddar Double-Baked PotatoesFrom Chronicle Books
Ingredients:• 4 large baking potatoes• 1 tablespoon vegetable oil• 5 tablespoons butter, divided• 2 bunches green onions, white and light green parts
only, chopped• 4 cloves garlic, crushed• 2 tablespoons heavy cream• 1 teaspoon salt• 1/2 teaspoon black pepper• 1 cup smoked cheddar cheese, cut into 1/2-inch cubes• Paprika, as needed
Instructions:1. Preheat oven to 350°F.2. Wash potatoes, poke a few holes in them, and rub
with oil. Bake for 1 hour, or until tender. Let them cool for30 minutes.
3. Meanwhile in small skillet over medium heat, meltbutter. Add onions and garlic and cook for 2 to 3 minutes,until onions are soft. Set aside. Slice top off potatoes andscoop out the pulp into medium bowl. Set skins aside.With potato masher, crush potato pulp. Add onion mix-ture, cream, salt and pepper, and mix well. Add cheeseand fold gently until mixed well. Spoon potato mixtureback into shells. Sprinkle lightly with paprika. Put pota-toes on a baking sheet and return to oven for 15 minutes,or until hot. Makes 4 servings.
Tis the season to tailgate
Comfort Foods
N02160 Z
A car dealer for the times in Hutchinson
525 Hwy. 7 EastHutchinson
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Every Wednesday is Senior Citizen’s Day:
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N02
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Village Cooperative1300 Sherwood St. S.E., Hutchinson320-234-7761www.realifeinc.comwww.villagecoopofhutchinson.blogspot.com
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ZEST / January 2011 25
Irish Beef StewIngredients:• 2 lbs. stew meat• 5 cups beef broth• Salt and pepper• 6 carrots, cut in 1/2 inch pieces• 4 medium potatoes, peeled and quartered• 1 bay leaf• 2 onions cut in wedges• 1/2 tsp. basil• 3/4 tsp. thymeInstructions:Cook meat, broth, bay leaf, onion and salt and pepper
till tender. Add rest and cook till tender again. Mix flourand water to thicken.
Jambalaya
Ingredients:• 1 onion, chopped• 1 can (14.5 oz.) diced tomatoes• 1 lb. boneless chicken thighs, cut up
• Ring of kielbasa, sliced• 1 green pepper, chopped• Salt and pepper• 1/2 tsp. Cajun seasoning• 2 stalks celery, sliced• 2 cups chicken broth• Raw cleaned shrimp or cleaned frozen shrimpInstructions:Mix all together, except shrimp and cook for four hours.
When ready to serve, thicken with cornstarch and addshrimp. Can serve over rice or add cooked rice to above.
Chase the chill with soup
Warm up acold winter daywith a bowlof heartystew.
26 ZEST / January 2011
Travel
Coinciding with the recent recession, the travel indus-try has fallen to all-time lows in the past couple ofyears, as money-conscious Americans have cut back
on discretionary spending. According to the Hotels.comHotel Price Index, a bi-annual report of hotel prices inmajor city destinations across the globe, the price of ahotel room rose 2 percent in the second quarter of 2010,the first such increase since 2007.
While that’s good news for hoteliers, it’s also good newsfor travelers, as hotel rates have only risen to the levelsfound in 2004. This means, on average, hotels are at anaffordable, low rate, which helps Americans slowly prythemselves away from the “staycation” phase of the pastfew years.
“The economy is just starting to regain its footing, whichmeans now is the ideal time to book travel, while demandis still low and before prices continue to rise,” said VictorOwens, vice president, North America at Hotels.com. “Weare seeing signs that hoteliers are increasingly optimisticabout the state of the market which may indicate anupward trend.”
Owens also added that over the past several quartershoteliers have become creative in attracting customers byadding specials, deals, perks and complimentary break-fasts to already discounted rates, a trend not likely towane in the near future. With such bargains to seize, theHotels.com 2010 Hotel Price Index reported the top 10domestic destinations for U.S. travelers looking to makethe most of their next vacations.
1. Las Vegas, Nev. – The most popular domestic desti-nation for U.S. travelers, Las Vegas proved a great bar-gain as well. According to the HPI, the average price perroom per night in Las Vegas in the second quarter of 2010was just $84, an 8 percent decrease from the same periodin 2009.
2. New York, N.Y. – Though it might be impossible formany people to associate the word “affordable” with NewYork City, hotel prices in the second quarter of 2010dipped 14 percent from those in 2009, dipping below $200to $196 per room per night.
3. Orlando, Fla. – The home to Disney witnessed amore modest dip in prices between 2009 and 2010, from$88 per room per night to $87, but still remains a bargainfor families.
4. Chicago, Ill. – The Windy City remains a popularlocale for U.S. travelers and prices held steady from 2009to 2010.
5. San Francisco, Calif. – Few American cities are
more beloved than the City By the Bay, which saw pricesdrop 3 percent in the second quarter of 2010 compared tothe same period a year earlier.
6. San Diego, Calif. – Another idyllic West Coastfavorite, San Diego warms hearts with beaches adults loveand SeaWorld – which no child can resist. While hotelprices slightly increased in the second quarter of 2010, the$124 per room, per night average remains affordable.
7. Los Angeles, Calif. – Just up the coast from SanDiego is Los Angeles, home to Hollywood glitz and glam-our as well as gorgeous beaches and plenty of touristattractions. Tourists who took in all the City of Angels hasto offer in the second quarter of 2010 spent just $125 perroom, per night, a 2 percent decrease from a year earlier.
8. New Orleans, La. – Perhaps no city has a moreunique personality than New Orleans, which saw theprice of rooms drop 11 percent in 2010.
9. Atlanta, Ga. – This fast-growing metropolis remainsaffordable, with the average cost of a room just $103 pernight.
10. Houston, Texas – Everything is bigger in Texasexcept, apparently, the hotel bill. While prices increasedslightly in the second quarter of 2010, rooms remainedaffordable at just $113 per night.
Favorite domesticdestinations revealed
The Hotels.com bi-annual Hotel Price Index reportshotel prices are up 2 percent since last year.
Good Reads
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“Dewey: The Small-Town Library CatWho Touched theWorld,” by VickiMyron from GrandCentral Publishing
Library cats have along, celebrated historythroughout the world,but perhaps no librarycat was ever as belovedas Dewey ReadmoreBooks of Spencer, Iowa.
Plucked shiveringfrom the drop box on afrigid January morningin 1988, the littleorange kitten madehimself at home fromday one, and his anticslent some much-needed
lightheartedness and comfort to a community strugglingunder the economic farming slump then haunting theentire Midwest. All of Spencer banded together over enjoy-ing Dewey and marveling at his remarkable survivalstory, raising their spirits and strengthening their sense ofhometown pride.
But Dewey was more than just a decoration. He had ajob to do, and he did it well. Dewey loved people and beingloved on by people, and he seemed to have a sixth sensefor knowing when an employee or patron was in need of alittle extra TLC. He was patient with excited children andsoothing to harried adults. Every single person at thelibrary felt that he or she shared something special withhim.
And he was a lifeline for library director Vicki Myron,his adopted “momma.” A single mom to a turbulent teenand a veteran of hard work, family tragedy and ill health,Myron found that Dewey was the friend she never knewshe needed.
In writing Dewey’s memoir, Myron has created a sweetand compulsively readable tribute that is affectionatewithout becoming maudlin, heartwarming without beingcloying. It’s a story of one all-American town, its historyand its identity, as much as it is the story of the cat whorepresented the heart of it all. By the time of his gentlepassing at the stately age of 19, Dewey had woven himselfinextricably into the fabric of the town of Spencer, Iowa,and he left it, and thousands of lives, better for his havingbeen in them.
A cat’s life
28 ZEST / January 2011
Puzzles
KING CROSSWORDACROSS1 Mine output4 Mel of baseball lore7 Bull's offspring11 Sandwich shop13 Lawyer's payment14 Sandwich cookie15 Platter16 E-mail alternative17 Eastern potentate18 Villain's look20 Madeline of “Blazing
Saddles”22 Taxi24 Nuanced28 Continue32 React to a pun33 Lotion additive34 Symbol of intrigue36 Greek liqueur37 Violin virtuoso Stern39 Profligate41 Standard
43 Homer's interjection44 Grouch46 Chutzpah50 Martial art53 Lair55 Regrets56 Related57 Writer Buscaglia58 Cut quickly59 Simmons or Kelly60 Blunder61 TV Tarzan portrayer Ron
DOWN 1 Probability2 Harness part3 Otherwise4 Vacationing5 Ship-building wood6 Largest of the 487 Film directors Joel and
Ethan8 Branch9 Hawaiian memento10 In support of
12 Scoop holder19 Beam of light21 Embrace23 Acknowledge applause25 Go sightseeing26 Lounge around27 Carbon compound28 First murderer29 Additionally30 Bellow31 Fresh35 Lousy38 Automobile40 Trinity member42 Punch-bowl accessory45 “Cheers” request47 Mystical character48 Bridal cover49 Catch sight of50 Binge51 Guitar’s cousin52 Cacophony54 Neither partner
All answers on page 31
Puzzles
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City ____________________State ______Zip____________
Mail this form and your $18 or $10 check to
ZESTP.O. Box 921Litchfield, MN 55355
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N02253
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ZEST / January 2011 29
All answers on page 31
Last Word
30 ZEST / January 2011
By Matt McMillan
Ken Merrill is retiring in January from his second jobas owner and publisher of the Silver Lake Leadernewspaper. How does this dual-career newspaper-
man and city finance director feel about it? Read on.Zest: How does retirement feel?KM: “I’m not sure yet. We’re still putting the bits and
pieces together. I’m looking forward to the change and get-ting away from set deadlines and spaces to fill. It will benice to move onto relaxing, enjoying friends, reading andcatching up on my wife’s to-do list.”
Zest: How long did you have your other job as financedirector for the city of Hutchinson? What did it feel likeretiring from it?
KM: “Thirty-two years. I started in 1977, and retired atthe beginning of 2009. I had the other job (owner of theSilver Lake Leader) to fill time with those activities andthings that needed to be done. It was a sense of accom-plishment to be a part of all the things accomplished inHutchinson in 32 years. It was a very positive ending to anice career.”
Zest: What was one memorable moment from yourworking years?
KM: “I remember working on some of the developmentsin the (Hutchinson’s) downtown area. We were barelycompleting the Main Street redevelopment of the Kraftbuilding into the Shopko complex when someone said,‘Now that we’ve got that done, we should move onto to thenext site.’ I chuckled thinking we barely had the first proj-ect cleaned up, but we moved onto the EconoFoods project.It was a world of change in the downtown area.”
Zest: Any moments stand out from the paper?KM: “When the “Silver Lake Leader” celebrated its
100th anniversary, Jason Davis did an interview for his“On the Road Again” show on KSTP TV. It was lined up bymy youngest daughter. It was rather nice.”
Zest: For those considering retiring, what advice wouldyou give?
KM: “To prepare for it. Have something to occupy one’stime. You see that with some people. They are so focusedon their job, they forget about their own personal activi-ties – then it is gone. Now what? Decide if you have ahobby of reading or volunteering or something to prepareoneself. It is a whole different ballgame when you are athome from morning to night.”
Zest: Did your parents retire?KM: “Dad (Wilbert) was semi-retired. Mom (Genevieve)
became ill. Wallace Oscar (grandfather) got out (of thepaper) and became postmaster when it was a politicalappointment. He retired from postmaster. People calledhim Oscar. His father (Ken’s great-grandfather) had aglove factory in Hutchinson.”
Zest: What are your plans?KM: “Traveling somewhat. My wife enjoys winter, so we
spend a week off here and there. We took a driving trip toTexas last winter to see what that was about. We havefriends that go to Florida, so we spend a week with them.It breaks it up. Now, we’ll do a little more.
“We have a cabin in the Annandale area (Lake Sylvia).Dad bought it in 1948 when the land prices were good,and built the cabin in 1951. Weekends were their onlytime to get away. The cabin is relaxing. It is small, butonly takes 20 minutes to cut the grass. It is small enoughto take care of and big enough to enjoy the lake.
“My wife is also suggesting I do more volunteering tohelp out around town.”
Ken Merrill says farewellto the newsroom
STAFF PHOTO BY KATIE WINTER
Ken Merrill is retiring from his job as owner andpublisher of the Silver Lake Leader newspaper.
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