IMAGE Magazine - Summer 2010

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2 • cedarvalleyimage.net summer 2010

cedarvalleyimage.net • �summer 2010

fashionbloomin’ pretty 4Florals are surefire sign that spring has sprung!

chic cover-ups 5Strike balance between bare and there

denim looks 6New styles lead to season’s trends

walk like a man 8Oxfords are the thing for spring

beautysweet but not sugary 9Makeup embraces pastels for cheery spring

skin rx 11Steps toward aging gracefully

scent-sational 12Fragrance lightens up for spring

health/fitnessexercises to avoid 13fending off flab 14

featuresheart friends 15Children like Isabelle find friendship, support

get a handle 17Artists decorate handbags for charity

losing it 18Lifestyle change keeps Becky Swinton on track

fiscal responsibility 20Take steps to provide for loved ones

foodbreakfast bunch 21Savory casseroles are a great way to feed family

decadent dessert 23Easy chocolate souffle impresses

chef’s corner 24

travelsilver dollar city celebration 26Park embraces its heritage with new ride

11

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summer 2010

on the cover: Isabelle Werner, 10, and her mom RobinPhoto by Brandon Pollock

summer 2010

Publisher David A. Braton

Image EditorMelody Parker

(319) [email protected]

Graphic Designer Courtney Towlerton


Advertising Sales StaffSheila Kerns


Stephanie Sparks(319) 291-1436

[email protected]

Jackie Nowparvar(319) 291-1527

[email protected]

Contributing WritersTina Hinz


Amie Steffen(319) 291-1405

[email protected]

Meta Hemenway-Forbes(319) 291-1483

[email protected]

Contributing PhotographersRick Chase

Brandon PollockMatthew Putney

Rick Tibbott

A publication of The Courier, Waterloo-Cedar Falls

www.cedarvalleyimage.net

summer 2010Vol. 4 Issue 1

Cedar Valley Image is published once a year by Courier Communications.

Cedar Valley Image may be contacted at:501 Commercial St.

P.O. Box 540Waterloo, IA 50704

Copyright, Cedar Valley Image, 2010All rights reserved. Reproduction or use of editorial or graphic content without permission is prohibited.

4 • cedarvalleyimage.net

fashion

bloomin’ prettyFlorals are surefire sign that spring has sprung!

Scarves designed by Lilly Pulitzer

A long floral dress by Lilly Pulitzer

Text & Images | Associated Press

The garden-party look is a seasonal classic, but there’s been some updating this

season. Look for artistic — almost ab-

stract — brushstroke technique or realistic photo-style prints.

Other twists include tulip-style hemlines and fabric petals adorning everything from tank tops to ball-gowns.

Flowers, say designers, are an endless source of inspiration be-cause of their delicacy, femininity and beauty. •

wcfcourier.com


Text | Associated Press

Here it comes: warmer weather. There they go: all those layers of clothes.

As much as women look forward to shedding their bulky sweaters, those of a certain age also might find themselves wondering just how much skin they dare to bare.

TV stylist Christine Schwab says she seeks to strike that balance every day for her clients and for herself.

“I think you have to be careful with bare as you get past 40 or you run the risk of looking older,” says Schwab, the Boom-er-age author of “The Grown-up Girl’s Guide to Style” (HarperCollins, 2006).

Being too covered up, especially in dark colors, can be dowdy and hot, she says, but showing lizard skin on the chest or veins on the legs isn’t much better.

The use of sheer fabrics and the idea of loose layers, Schwab says, have opened up a new world to women because they give the illusion of being bare without re-vealing too much.

Anything made of natural fibers fur-thers the summery vibe.

“I love a button-down white shirt. You wear it with a really pretty lacy white bra underneath and maybe you get a glimpse of lace through the shirt or you leave one extra button open,” Schwab says.

Among her other favorite items are white ribbed tank tops under almost any-thing, as well as tissue-weight, long-sleeve T-shirts worn under sleeveless ones. On a recent Caribbean cruise, Schwab wore lightweight linen pants under sheer tropi-cal-print, knee-length skirts.

For a little more coverage with a light-colored garment, she suggests choosing a fabric with a tight weave or a pattern, like a jacquard or even lace.

Sheer doesn’t have to be nude, and open, interesting necklines draw eyes to that flash of skin without revealing too much.

Stores tend to stock barely-there clothes during the summer, so Schwab recom-mends shopping earlier for the light-weight, illusionary styles either during the winter resort season or if you take a vacation to an all-year warm-weather cli-mate.

Sleeveless tops have become a standard part of a warm-weather wardrobe, but the position of the armhole is important.

On some women, a halter top is the most flattering, while a tank top is better on others. A cap sleeve, while it doesn’t feel as bare as sleeveless, can sometimes create a more unattractive line.

The same thing happens with shorts and swimsuits: The line is more important than the actual length or leg opening.

Exercise guru Denise Austin says that even those with well-toned bodies should make allowances for age.

What she won’t wear is anything too tight, a sure sign you’re trying too hard, she says. •

Chic cover-ups Strike balance between bare and there

All handsHands typically are the surest indicator

of age, says Tony Vargas, head of global research and development for Elizabeth Arden.

Proteins in the skin start to decrease about 1 percent a year once a woman hits her 30s, leading to thinner skin over time, he explains.

“When you have less ability to hold mois-ture, skin will be flaky, will lose firmness, and age spots will be more prominent,” Vargas says.

What’s a woman to do? Use products with a heavy-duty moisturizer, such as glycerin, shea butter or idebenone, and antioxidants, including vitamins C and E, according to Vargas.


denim looksNew styles lead season’s trends

Text & images | Associated Press

Denim never goes out of style, but there are seasons when your old, reliable five-pocket

jeans simply aren’t enough. This is one of those seasons.

The jeans legging — aka jegging — is still going strong, and denim designers are also talking up the chambray shirt, asymmetrical motocross jackets, cut-off shorts and, still, the boyfriend pant. There are trouser styles and waistcoats for work, and, “rip-and-repair” jeans are a must for weekends.

Ralph Lauren had overalls on the runway and showed jeans under an evening gown. Even babies are getting premium denim.

And a denim-on-denim outfit, some-times considered a fashion faux-pas in the past, is a bona fide trend.

“The American denim look is every-where — it’s in the air, it’s all over the world,” says Patrick Robinson, cre-ative director at Gap. “The workwear feel is hot, especially for guys, and there’s a sexy look for women. ... It’s about cool Americans and how they live and we’re trying to export that around the world.”

Denim leggings aren’t saggy and baggy, and that flattering, lasting shape is part of their appeal, says You Nguy-en, Levi’s senior vice president of women’s merchandising and design.

He says he can’t overemphasize the importance of the legging right now. It further evolves the skinny jean, which has moved from trendy to staple sta-tus, and it complements the tunic top and the slouchy blazer that are being touted for spring.

On the flip side, the boyfriend skinny jean — with a looser waist and hip but a narrower leg — remains popular.

Look for lighter shades of denim as the weather warms, and a lot of dis-tressed finishes, too, sometimes with purposeful patches.

“Three seasons ago, we were in the cycle of very dark denim,”observes Nguyen. “Now we’re going back to true nature of denim, which is denim aging down. . You love a pair of jeans so much that you refuse to let it be worn out.” •

Get the look If you go for the all-over denim

look, you’ll need to wear a variety of weights and washes, and try a pol-ished bottom with a relaxed top or vice versa, advises Gap’s Patrick Robinson. It could be different shades of blue, blue with black — or white.

— Or try a chambray Western shirt with slim-leg jeans and jean jacket.

— And it is about “the” denim jacket, not one of many. Denim, by its very nature as a rugged cotton twill, is strong, building for many years as it becomes weathered — sometimes even a little tattered — but very rarely truly worn out.

Patched jeans from the Gap’s women’s denim collection

Rampage denim pant design


denim looks

Levi’s skinny jeans from their women’s denim collection

Celebrity Pink Jeans Romper design

Going forward This fall, trendsetters will see:— Colored denim— Handpainted denim

>>

Subtle styleFor those reluctant to go

head-to-toe, accents on bags, hats and sneakers allows for

a more subtle secondary denim piece.


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Text | McClatchy Newspapers

Humble guy shoes are turning up on gals’ feet.

There are variations on the ox-ford theme for sure — some are worn lace-less, others are hybrids with high heels and even peep toes, but bottom line is, they all smack of the classic men’s footwear, introduced in 1640 as part of the Oxford University uniform.

“The ballet flat told the world that you don’t have to wear a heel to look fash-ionable,” says Gregg Andrews, Nord-strom’s fashion director. “Oxfords are an alternative and look newer than a ballet flat.”

Oxfords could not be hotter, says Glamour’s executive fashion editor at large Suze Yalof Schwartz. “People are wearing them with evening dresses. There’s the whole masculine/feminine trend, and these play right into it.”

Shoe mogul Steve Madden agrees. “It’s sort of a sexy boy look that’s cool right now,” he says. And let’s not forget how they feel. “The comfort factor can-not be overlooked,” says Brooke Jaffe Scott, the fashion director for accesso-ries at Bloomingdale’s. “I think wom-en are truly comfortable walking in a man’s shoes.” •

walk like a man: Oxfords are the thing for spring

Most style experts prefer oxfords with bare ankles. “Wear them with no socks and show off your leg, or at least your an-kle,” says Glamour’s Suze Yalof Schwartz. She likes them with rolled up shorts or skinny pants with a boyfriend blazer. And go for flesh or metallic tones, which, she says, make your legs look longer.

Nordstrom’s Andrews, who warns you have to have a slim ankle to pull off the look, also likes the neutral tones — “sad-

dle, winter white, nutmeg, tan.” The shoe is “visually a little bit heavy, and lighter colors make it more feminine.”

His favorite oxford looks are with shorts, cropped or capri pants or little short skirts. “Sure, you could wear a ballet flat, but when you wear an oxford, it doesn’t look as precious and is a bit more current.”

And it’s oxfords for everyone, says Bloomingdale’s Brooke Jaffe Scott. “There is no age to this trend.”

How to wear oxfords


beauty

Text | Associated Press

You can have something sweet this season that’s not sugary: trend-right, candy-colored makeup.

The cheerful hues give off a youthful, happy vibe while definitively moving your look from winter to spring.

“Spring is a season of change. Ev-eryone wants a new look or a pick me up,” says Erin McCarthy of the beauty brand Make Up For Ever. “These pas-tel colors work really well for that. It’s a pop of something fun but it’s not too much, not too scary. It’s a safe experi-ment.”

McCarthy says she saw a lot of peach and pinks on the fashion run-ways — and they’ve already made it to the street. “It’s a very girlie, femi-nine look.”

And the best part? No Peeps hang-over.

Some tips from makeup experts on how to wear these shades:

eyesPick one area to play up, either the

eyes, lips or cheeks, says Dominic Driguglio, Stila celebrity makeup art-ist, but don’t do it all at once. You’ll get the brightest pop on your eyes, he says.

Use a bright blue or green shadow on the lid, no eyeliner and lots of black mascara, he says, or, alternatively, you

can do a mix of pink, purple and blue shadows — the pink goes in the center of the lid, purple to contour the corners and the blue at the inner corner — with purple eyeliner applied in a subtle cat-eye shape.

Jean Ford, co-founder of Benefit Cosmetics, says light purple and light green are “universally” flattering and wearable, and McCarthy says she likes a mint green for women with brown eyes, which brings out their natural yellow or golden specks.

Colors will appear even brighter if you prep the eye area beforehand with a neutral primer. A concealer — applied both around and on top of the lid — would do, according to Ford.

cheeksA creamy product is easier to blend

than a powder, says McCarthy, Make Up For Ever’s education manager. It’ll also look more natural, she adds.

She recommends applying blush with your fingers. (You can do the same with cream blush on the eyelids, Mc-Carthy adds, noting that a little stain of pastel pink or peach at the center of the lid makes for a very flattering look.)

But no neon blush, says Benefit’s Jane Ford, who likes a multicolored blush-powder compact. Swirl together with your brush flattering shades of

Sweet but not sugaryMakeup embraces pastels for cheery spring pick-me-up

Make Up For Ever’s Glossy Full Couleur, a gel-textured lip gloss

Stila Cosmetics’s Convertible Color in

Gerbera

Stila Cosmetics’ Yumberry Crush Lip & Cheek Stain

>


peach, soft plum, shimmering pink and rose — then make sure to tap off any excess — and sweep the brush upward from your cheekbone to tem-ple to hairline.

But, just like with the eyes, you need to even out the skin tone first, says Driguglio. If your complexion has traces of green or yellow, you risk looking sick if the cheeks are very pink, and pink makeup on very pink skin can make you look tired, he explains.

He does, however, recommend sticking to the same color family for lips and cheeks.

“It’s not so much about a ‘trend’ with these colors. Nude lips, for ex-ample, was a ‘trend,’ but was not flattering on everyone. But a natural

pink glow? You just look prettier,” says McCarthy.

lipsAny lip with a lot of color, be it

pink, red, purple or fuchsia, is best complemented with an otherwise neutral face, says E.L.F.’s Dunaway. (Think Sandra Bullock at the Oscars, she says.)

For newbies to the world of bright-er lipstick, Dunaway suggests starting with a pink that has a noticeable purple undertone. It’s likely going to be light-er and sheerer — and more wearable — than you are expecting, she says.

Another way to tone down a deeply pigmented lipstick is to apply a layer of clear gloss on top, Dunaway says, which acts as a filter. •

Make Up For Ever’s HD Invis-

ible Cover Foun-dation, a cream

blush that naturally sculpts

and highlights the cheeks for a

healthy glow

Make Up For Ever’s Aqua Lip Waterproof Lipliner Pencil, a waterproof, extremely long-wearing lip liner

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cedarvalleyimage.net • 11summer 2010

Text | Melody ParkerImages | Shutterstock

Coco Chanel said it best: “Nature gives you the face you have at 20; it is up to you to merit the face

you have at 50.”At any age, women should recognize

the value of a regular skin care regimen, a good moisturizer and a high SPF-value sunscreen or sunblock.

Preventing sun damage can keep skin looking younger, says Stacy Lawson of Dermatology Associates, P.C. “Protect-ing your skin from the sun and not tan-ning are both things you can do to reduce the signs of aging.”

Sunburns and repeated overexposure to the sun reveals itself in wrinkles, lines, creases and sun damage, not to mention increasing the risk of skin cancer. And as women age, their skin becomes less elastic, becomes more delicate and can feel dry.

Even if your foundation claims to con-tain an sunscreen, it’s important to up the ante by putting a sunscreen on before applying makeup, advises Jessica Ger-lach, also of Dermatology Associates, P.C. “The SPF should be as high as pos-sible and it comes in sprays, lotions and creams, so you can choose the weight

that best works for you,” she explains. And don’t forget to use sunscreen or

sunblock on any exposed skin, such as the neck, chest, hands and arms.

Start building your daily skin care regimen with a gentle cleanser. “A good cleanser will remove most makeup resi-due, but make sure it is free of alcohol because that can dry out the skin,” Law-son says. Gerlach agrees, adding, “Wash your face twice a day, once in the morn-ing and at night.”

Moisturizer is another level of care that can prevent aging skin from that dry, too-taut feeling. “Mosturizers can make a big difference. Just remember to choose one that suits your skin type as long as it’s oil-free and noncomedogenic. If you’re uncertain of your skin type, a skin-care consulation can answer that question,” Gerlach notes.

Realistic expectations are important when using anti-aging products. They aren’t magic potions, and the results aren’t long-lasting. “There are other things women can do, depending on how aggressive they want to be. There are all kinds of new treatments that can give a woman a younger appearance and remove imperfections,” Lawson says, including Botox, Restylane, microderm-abrasion and chemical peels. •

Skin Rx

Steps toward aging gracefully


McClatchy Newspapers

A new scent can signal the onset of a new season, and beauty counters are more than ready to fulfill any yearnings for change.

One of the easiest ways to achieve these changes is through scent, and with a new round of fragrances hitting beauty counters now, dabbing these behind your ear could kick-start your spring and be that subtle shift you’re searching for.

Finding a spring fragrance doesn’t mean having to douse yourself in a gar-den full of freesia or lily of the valley. Generally something light, luminous and uplifting is best.

What follows is a survey of some of the season’s new (or reinterpreted) scents: •

Chanel Chance eau Tendre$65, 1.7 ouncesAs the third perfume in the Chance

franchise (the original came out in 2002, followed by Chance eau Fraiche in 2006), Chance eau Tendre is lighter than the original, with notes of grass and clover and sweet jasmine. Fruity tones such as grape-fruit and quince add to the youthful blend, making this scent more suited for casual days in sweats rather than a boucle suit.

Notes: Top, grapefruit and quince; middle, jasmine; base, white musk

L’eau Serge Lutens$150, 100 milliliters

The French perfumer has switched his classic packaging

to look more modern — almost futuristic. His new fragrance L’eau

Serge Lutens is as crisp and spar-kling as its new bottle with a burst of green and soapy notes so fresh this one almost feels like a sport edition of a classic. For anyone

who likes a clean scent, this one is completely spotless.

Notes: Top, clary sage; middle, white mint; base, magnolia

Miss Dior Cherie eau de Toilette$82, 100 milliliters, exclusively at SephoraThough not quite as pixie-stick sweet as the

first Miss Dior Cherie (which debuted in 2005), this lighter interpretation still caters to those who like to smell like a candy store. This version is more grounded and earthy than the original, with notes of neroli and patchouli, but the uber-girly bottle with the silver metal bow and pale pink perfume remains.

Notes: Top, sweet orange; middle, neroli, jas-mine, rose; base, patchouli

Issey Miyake Fleur de Bois$78, 75 millilitersThe conical bottle and floral aquatic notes

are evocative of Miyake’s first scent, L’Eau d’Issey. Cedar and amber cut through the fa-miliar fruity notes he’s used before, balancing this blend to become the most sophisticated scent from Miyake thus far.

Notes: Top, black currant, mandarin or-ange; middle, rose, mimosa and freesia; base, cedar, white musk, amber

Scent-sational: Fragrance lightens up for spring


health/fitness

McClatchy Newspapers

If you hate sit-ups, you’re in luck. They’re one of the top five ex-ercises women should completely avoid, says personal trainer and professional figure competitor Kristal Richardson.

Figure competition is a division of bodybuilding that emphasizes tone, symmetry and lean muscle.

So while women can tackle the same workouts as men, their joints are generally looser than a man’s and “poor form and too much weight can lead to stiff joints or even damage.” •

exercises to avoid

1. Don’t do sit-ups: If you lock your hands behind your head, it can cause a torque in the spine, which ultimately leads to neck pain. Remember sit-ups are different from “crunches.” When you do a sit-up, you bring your torso up 90 degrees, so that your back is off the floor. A crunch has a limited range of motion; you raise your torso about 45 degrees and your lower back will still be on the floor.

Instead, try bicycle crunches, which are considered one of the most effec-tive abdominal workouts. Lie on your back, place your hands next to your ears and start a pedaling motion with your legs, lifting the left shoulder to the right knee and vice versa. Try three sets of 10.

2. Don’t do weighted squats: Squats with a weight bar on your back build serious bulk in the rear end and upper thighs, places women are most likely looking to trim down, said Richardson, who found that weighted squats increased her muscle — and made her waist bigger. “It did not look cute,” she said. They also strain the knees and lower back.

Instead, try lunges, which “don’t place nearly as much stress on the lower back and distribute the work-

out throughout the entire leg,” said Richardson. To do a lunge, take a long, even stride forward with one leg. Be sure to keep your knee at a 90-de-gree angle with your foot for support. If you have bad knees, try doing a reverse lunge by stepping backward. Try holding a lunge for a minute on each side.

3. Don’t do the behind-the-neck shoulder presses: This exercise strains the shoulders, both on the way down and on the way up. The little muscles on the top of your shoulders work too hard and become inflamed, causing “‘weight lifter’s shoulder,”’ Richardson said. It also puts a lot of stress on the shoulder joints, which can lead to permanent damage.

Instead, try a seated shoulder press. “Hold a pair of dumbbells overhead with your arms straight and palms facing each other,” Richardson said. “Then, bend your right elbow and lower your right arm, moving your elbow out to the side until your upper arm is parallel with the floor.” Press back up and repeat with your right arm for three sets of 12 reps with each arm. Don’t bring your arms down too low or you’ll be putting unnecessary stress on the shoulders.

4. Don’t do straight leg push-ups: Push-ups are often the culprit of neck, lower back, elbow and shoulder pain. They require a lot of strength; holding your entire body paral-lel to the floor is no small feat and it’s easy to overdo it.

Instead, try push-ups on your knees. Focus on where you place your hands to make sure you’re working the chest, rather than letting your knees support you. You can also try the dumbbell bench press instead for toning the chest and shoulders. Lie flat on your back and, with arms straight up and dumbbells in hand, slowly lower the arms to just past a 90-degree angle or until you feel a slight stretch in your chest. Repeat three sets of 10 reps.

5. Don’t do standing dead lifts: Since women are typically more flexible than men and can bend down farther, it puts even greater stress on their legs and lower back. It also results in bulky back, leg and rear end muscles.

Instead, try leg kick-backs. Facing a wall, stabilize yourself with your arms and kick your right leg back as far as you can. Repeat 10 times and follow the same routine with your left leg. You should feel a burn in the back of your legs. Try two sets.


Fending off flabText & Image | Associated Press

Rev up the treadmill: Sobering new research spells out just how much exercise women need to

keep the flab off as they age — and it’s a lot.

At least an hour of moderate activ-ity a day is needed for older women at a healthy weight who aren’t dieting. For those who are already overweight — and that’s most American women — even more exercise is called for to avoid gaining weight without eating less, the study results suggest.

“We all have to work at it. If it were easy to be skinny, we would all be skin-ny,” said John Foreyt, a behavioral med-icine expert who reviewed the study but wasn’t involved in the research.

Brisk walking, leisurely bicycling and golfing are all examples of moderate exercise. But don’t throw in the towel if you can’t do those things for at least an hour a day. Even a little exercise is good for your health even if it won’t make you thin, the researchers said.

Their findings are based on 34,079 non-dieting middle-aged women fol-lowed for about 13 years. The women gained an average of almost 6 pounds during the study.

Those who started out at a healthy weight, with a body mass index less than 25, and who gained little or no weight dur-ing the study consistently got the equiva-lent of about an hour of moderate activ-ity daily. Few women — only 13 percent — were in this category.

Few already overweight women got that amount of exercise, and the results suggest it wasn’t enough to stop them from gaining weight.

The study underscores some inevitabili-ties about aging. Men and women often put on weight, partly because their metab-olism slows down. But that probably has less to do with it than people’s natural ten-dency to become more sedentary, without changing their eating habits, Lee said.

Hormonal changes in menopause also can make women prone to weight gain, especially around the belly.

Losing weight by exercise alone won’t work, experts say. To combat age-related weight gain, you’re fighting a losing bat-tle if you don’t also cut calories.

That doesn’t mean you have to starve yourself, but it does mean watching what you eat and avoiding frequent indulgenc-es. People often don’t realize how quickly a bag of chips, an extra piece of cheese, a few glasses of wine or a candy bar add up. •


Fending off flab

Text | Mary StegmeirImages | Brandon Pollock & Courtesy

Isabelle Werner enjoys swinging with her classmates on the play-ground of the Dysart-Geneseo

Elementary School and joining her swim team pals in the pool.

But there are some things the vi-vacious fourth-grader finds hard to talk about, even with her closest friends.

“No one in my school has any-thing near what I have,” said the 10-year-old, who was born with an underdeveloped heart. “But I can go to Heart Friends and see lots and lots of kids there and know that they have something like what I have, and maybe even the same thing. They understand.”

The nonprofit organization, which provides emotional and education-al support for families of children with congenital heart defects, will be highlighted at the April 20 Cou-rier Women’s Event — “Getting a Handle on Life.” Profits from the silent auction of 12 designer hand-bags, donated by Dillards and dec-orated by Iowa artists, will benefit Heart Friends. The Iowa City agen-cy spawned a Waterloo chapter in 2008. Isabelle will speak about her experiences and the organiza-tion before the event’s 5 p.m. and 7 p.m. dinners.

Heart defects in children are relatively rare and often detected shortly after birth, said Isabelle’s mother, Robin Werner, who will also address attendees. Receiving the news that your newborn has a potentially fatal condition is an iso-lating experience, she said. Heart Friends members reach out to par-ents shortly after their children receive are identified as having a heart condition.

“When you first hear the diag-nosis, you have no idea what to

features

Heart FriendsChildren like Isabelle find friendship, support through organization

Isabelle Werner, 10, and her mom, Robin. >


think,” said Werner. “You have no idea what to expect, so it gives you hope to meet other parents who have children with congenital heart defects and to know that they are doing fine.”

Isabelle was born with hypoplastic left heart syndrome, a condition in which the left side of the heart is se-verely underdeveloped. Without treat-ment, the defect is fatal. Isabelle was just 11 days old when she had her first open heart surgery at the University of Iowa Hospitals and Clinics. One of the founders of Heart Friends, Lisa Abbott, stopped by to lend support to Werner and her husband Mark.

“That was the best thing to know that we were not alone,” Werner said, not-ing that Abbott also has a child with hypoplastic left heart syndrome. “It’s still scary, but having someone else say they’ve gone through the same thing helps.”

The local Heart Friends chapter was founded in 2008. The group sponsors two educational talks and two social events annually.

“For parents, there is no one better to learn from than another parent who has already been through the same ex-perience,” said Elly Steffen, one of the chapter founders. “And as the kids get older, it’s an opportunity for them to meet other kids who have faced simi-lar challenges.”

Following her daughter’s surgeries, Werner opened a quilt shop in down-town Dysart. Today, Isabelle Originals and Ivy Threads donates a portion of its quilt sale profits to Heart Friends.

“We associate a lot of heart condi-tions or heart problems with adults,” said Werner, whose daughter now leads a healthy, active life. “But, because of Heart Friends, I know there are a lot of kids out there have gone through a lot more than we can imagine.” •

Isabelle was 11 days old when she underwent her first heart sugery.

More informationFor more information about the Waterloo

chapter of Heart Friends, contact the office of Dr. Samir Chandra, a pediatric cardiologist at Covenant Clinic, at 272-5000.

Isabelle Werner was born with hypo-plastic left heart syndrome. Without treatment the condition is fatal.


“Getting a Handle on Life”Artists put their talents to test for Heart Friends fundraiser

Text | Melody Parker

You can’t make a silk purse from a sow’s ear, but you can paint, decorate, festoon or

create art from a handbag.Eleven of Iowa’s best artists, in-

cluding Gena Ollendieck, Paco Rosic, Bill Close and Mary Frisbee Johnson, and one talented University of North-ern Iowa art student, Victoria Reed, were asked to donate their time and talent to create “Getting a Handle on Life,” a silent auction project for the

Courier’s annual Women’s Event .A project of Courier Commu-

nications, Image magazine and Dillards, the fundraiser benefited Heart Friends, a support group for families of children with congenital heart defects. •

“Alligator Bag,” Mary Frisbee Johnson, mixed media artist/ University of Northern

Iowa art department head

“Juicy Fruits,” David Hemenway, mixed media artist/Courier graphic artist

“Bloomin’ Happy,” Penny Franke, Bead Happy

“Heart to Heart,” Sara Jayne Cole, mixed media artist/jewelry maker

“Urban Chic,” Chad McKinzie, graffiti artist

“Cat Out of the Bag,” University of Northern Iowa sculpture student Victoria Reed

“Cool Cats,” Bill Close, painter/wood artist

“Cherry Blossoms,” Diedra Noborikawa, water-colorist and mixed media artist

“Pop Art,” Paco Rosic, aerosol artist

“Peonies,” Jolene Rosauer, mixed media artist/photographer/gardener

“X’s & O’s — Hugs & Kisses,” Gena Ollendieck, mixed media artist

“Costume Drama,” Amy RohrBerg, associate professor in theater and costume designer at

University of Northern Iowa


Losing itlifestyle change keeps Becky swinton on track after substantial weight loss


Text | Amie SteffenImages | Rick Chase

Losing half of your body weight is quite a task. Keeping it off is a different trial altogether.

Becky Swinton seems to have checked both off her list.

In 2006, Swinton of Cedar Falls lost 148 pounds through a combination of diet, healthy eating and exercise. When she reached her goal weight of 145 pounds after three years, people didn’t believe she did it all without surgery.

But it is her ability to keep it off that really surprises people. Four years later, Swinton says that’s because she never thought of the nutritional changes she was making as a “diet.”

“Losing weight and keeping it off has meant, for me, changing my life-style,” she said.

If she sounds like Superwoman, she still has her kryptonite. As we spoke over brunch at the Village Inn in Cedar Falls — a restaurant Swin-ton says provides her with healthy options — Swinton gushed when the server refilled her pop. Caffeine, she explained, was her vice.

“If everybody was so happy over Diet Coke,” the server teased Swin-ton.

Other treats she allows herself in-clude 100-calorie servings of pop-corn, two pieces of chocolate from the bin at Hy-Vee, McDonald’s ice cream cones and the occasional bite of a dessert her husband orders.

“I don’t think you can deny your-self,” Swinton said. “That’s no way to live your life. ... You’re just setting yourself up for failure.”

Instead, Swinton has one of her treats, writes it down in her extensive food journal and makes plans to run a little bit farther than she normally does to burn those calories off.

“If I look at it like I’m on a diet, it implies I’m witholding something,” she said. “It’s a lifestyle.”

That wasn’t how she originally planned on doing it. Swinton started her journey in the way many others start losing weight — on a fad diet.

For Swinton, that diet was Atkins — the no-carbohydrates, mostly pro-tein diet that has now largely fallen out of favor.

“I don’t think it was healthy,” Swin-ton says now. “It’s hard to live your life that way.”

When she ended her brief stint with Atkins, she decided to switch to her own combination of walking and watching her portion sizes. The weight continued to drop.

“By then, I had lost enough (that) I felt I could do something more stren-uous,” she said.

She began going to Curves and even worked there for a time, going through their programs, which helped her lose the last 20 to 30 pounds. It took her three years to lose a total of nearly 150 pounds.

Swinton knows if she isn’t diligent, she’ll begin gaining it all back. While she doesn’t go to Curves anymore, she’s taken up something she never imagined doing — running.

“First it was a block, then two blocks,” she said. Then it was the four-mile Run Like a Mother, then the half-marathon Park to Park, both in the Cedar Valley. “It surprised me that I could run that far.”

In October 2009, Swinton ran the Chicago Marathon in four hours and 21 minutes. She just ran the Fools 5K in Cedar Falls, and she’s already planning for the Berlin Marathon in Germany this September.

It’s a new, healthy vice for Swinton. She calls it “the runner’s high.”

“It’s when you get done running, and you just get this rush of endor-

phins,” she said. “You could have had the most painful run — you get done and it’s a rush.”

But some who were ecstatic for Swinton’s weight loss are the same people, four years later, who ask her why she continues to keep food jour-nals and run as much as she does.

“People would say, ‘Are you going to stop now? You look fine,’” Swin-ton said. “But most of my friends and family have been very supportive.”

That’s the trick Swinton’s figured out: Eating healthy, eating smaller portions and exercising regularly aren’t temporary fixes. They’re for the rest of your life.

“Sometimes it gets to be like, ‘Why do I have to do this, when a (naturally smaller) person can eat anything?’” she said. “But most of the time I don’t think like that.”

Instead, she thinks about putting all that weight on again, and how she re-fuses to do so.

“Even to decide to go on Atkins, you just have to decide — and that was the difference,” Swinton said.

“I decided.” •

Swinton was the cover story on our first magazine in 2007.

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Text | Tina Hinz

Some 50 years ago, a woman often was the household bookkeeper.

In a much more complicated fi-nancial world — with more financial ve-hicles and information available and less time to address it — women have main-tained that active role.

Attorney Theresa Hoffman estimates more than 75 percent of women in households are in the know or in charge of family finances.

That, she said, is a good thing.“Lack of understanding as to where the

household income is coming from, how much it is and where it is going makes for a poor partner,” she said. “It is the ones that do not involve themselves or stay knowledgeable that put themselves and their children at grave risk.”

Hoffman, a partner with Beecher, Field, Walker, Morris, Hoffman & Johnson law firm, will speak about making wills, es-tate planning and protecting investments for heirs during the Courier Women’s Event on April 20.

Today’s busy society has prompted married couples to divvy up chores and responsibilities. But when it comes to fi-nances and planning, both parties need to be fiscally responsible and communicate, Hoffman said.

“They should not leave it entirely up to one and keep the other in the dark,” Hoffman said. “The difference today is that far more women work and are con-tributing financially to the household and continue to contribute if not dominate on every other matter concerning the house-hold.”

Ninety percent of women will at some time be solely responsible for their fi-nances, and one in four women are broke within two months of losing their spouse,

Hoffman said.All women — married or single — must

be aware of the need for estate planning and have a will, so they can provide for their family if a death occurs, she said. Fifty percent of women older than 65 are widows, Hoffman said.

“If you have anybody in your life that you care about or any assets that you care where they pass and you don’t want to leave a burden behind for someone, you should have a will,” Hoffman said. “Mar-riage and children give you additional reasons to, but that’s certainly not the cri-teria for a will.”

Hoffman’s seminar will discuss how people first have to identify their assets, how those assets are going to pass and what vehicles are going to pass those as-sets. They also need to understand tax laws, who their family is and who they want to benefit from their assets.

The Internet is a great way to begin gathering information to prepare for es-tate planning. However, resources like online will kits are extremely risky, she said.

“I would never attempt to wire my house if I could buy a kit that tells me how,” she said. “Why would I presume to plan my estate that way? If I make a mistake unknown to me, and then die, it’s a little late to try and fix it.”

A financial team, including an accoun-tant, attorney, financial planner and bank-er, can help put together a budget, deter-mine goals and values, develop a life plan and establish a contingency plan for unexpected situations, Hoffman said.

“The cost of having an estate plan pre-pared is minimal and provides great peace of mind,” she said.

Plus, women can use their experi-ences to mentor the next generation of women. •

fiscal responsibility Take steps to provide for loved ones


food

Savory casseroles are a great way to feed family, houseguests

breakfast bunch Text | McClatchy Newspapers

Graduation, weddings, family re-unions — spring and summer are jam-packed with all sorts of gath-

erings. It’s a busy time of year and often, a hostess may be called upon to feed a crowd of family and friends.

A spread of build-your-own turkey or ham sandwiches might work for lunch, but breakfast casseroles — from sweet to savory — are easy, appealing and can be down-home or fancy.

Recipes can be tweaked to suit what you have on hand in the refrigerator. Most breakfast casseroles can be assembled be-forehand and popped in the oven in the morning. •

Ham and cheese strata3 tablespoons unsalted butter or as needed for

baking dish1 pound (12-14 slices) Italian bread or baguette,

cut into 1/2-inch slices, preferably day-old (can be lightly toasted if fresh)

1 cup diced Serrano or Virginia ham1 cup grated sharp white cheddar1 cup grated Manchego or Fontina cheese2 tablespoons minced chives or finely chopped

green onion4 Roma tomatoes cut in 1/4-inch slices8 large eggs4 cups milk or half-and-half2 tablespoons Dijon mustard or 1 teaspoon dry

mustard1 teaspoon kosher salt and cracked black pepper

to tasteButter bottom and sides of baking dish.

Arrange half of bread slices in tight rows to cover bottom of dish. Sprinkle with half of ham, cheeses, and chives or green onion. Add another layer of bread and cover with remaining ham, cheese, chives or green onions. Arrange tomatoes in pat-tern over the top.

Whisk eggs with milk, mustard, salt and pepper in a large bowl until well combined. Pour over bread mixture. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 F. Let strata sit on counter 20-25 minutes, then unwrap and bake for approximately 1 hour, until top is golden and a knife inserted into the center comes out clean.

Tweaks: Make with sautéed mushrooms and Gruyere cheese; bacon, roasted green chiles and cheddar, or, in warmer weather, with asparagus and slightly aged Gouda cheese.

Yield: 12 servings. Per serving: 339 calories; 25g carbohydrate; 20g protein; 18g fat (46 percent of calories); 190mg cholesterol; 1g fiber; 1,090mg sodium; 6g sugar.

W A V E R L Y H E A L T H C E N T E R


Sweet Fruit-Full Breakfast Bread PuddingButter for baking dish2 cups well-shaken buttermilk2 cups half-and-half6 large eggs, lightly beaten1 loaf country Italian or French bread, cut into 1 1/2-inch cubes, or about

6 cups any stale bread, biscuits or cake2 tablespoons vanilla extract2 cups fresh or frozen fruit (such as blueberries, blackberries, strawber-

ries, raspberries, pitted cherries, sliced peaches or plums; or 1 cup good-quality semisweet chocolate, cut into chunks)

4 tablespoons unsalted butter, melted2 tablespoons heavy cream1/2 cup confectioner’s sugar, sifted

Preheat the oven to 350 F. Grease a 13-by-9-inch baking pan with butter.

Stir buttermilk, half-and-half, eggs and vanilla together in a large bowl. Add bread cubes. Let them stand in the liquid for 10 to 15 minutes, until the bread has absorbed most of the liquid. Add fruit or chocolate and stir to combine. Pour bread mixture into buttered baking dish, making sure to get all the liquid out of the bowl.

Cut a sheet of aluminum foil large enough to cover the baking dish and grease it with butter. Place the aluminum foil, buttered side down, over the baking dish and place in the oven to bake 1 hour. Uncover and bake 15 to 20 minutes longer, until the top is golden brown and crispy.

Prepare the buttery glaze while the pudding is baking. Whisk the but-ter and cream together in a small bowl. Slowly add the sifted confec-tioner’s sugar, whisking until smooth. Drizzle over the warm pudding. Serve warm, fresh from the oven or reheated in a 300-degree oven until warmed through.

Yield: 12 servings.Per serving: 249 calories; 8g protein; 24g carbohydrate; 13g fat (47

percent of calories); 136mg cholesterol; 1g fiber; 242mg sodium; 9g sugar.


Text | Image staff

Americans are eating dinner at home more often to save money in an uncertain econ-

omy. Our return to the comforts of our kitchens doesn’t mean we’re en-tertaining less or giving up the joys of great company and good food.

Here are a few budget-friendly tips to make the most out of dining in:

— Prepare foods that stretch. It’s important to make every dol-lar count. Soups, pastas and casse-roles are not only easy to make, but they’re an economical way to feed a large group. Not sure what to make? Many food Web sites offer a “budget

friendly” category for inspiration.— Make it a game night. Invite

guests to bring over a few of their fa-vorite games. Pair up into teams and rediscover the joy of a little friend-ly competition. Whether you’re the reigning card champion or experi-encing the latest gaming phenom-enon for the first time, you’re sure to enjoy an evening filled with fun and laughter.

— Host a potluck. Forget buy-ing expensive groceries and spend-ing hours in the kitchen. Encourage guests to bring a dish of their own for a tasty potluck. From homemade pasta salads to delicious breads and

indulgent desserts, you’ll have a va-riety of taste-tempting foods that will be the talk of the party. Plus, every-one loves to help out the hostess.

— Chocolate soufflés made easy from Nestles. Cap off the evening with this restaurant-style dessert that’s sure to impress. With only sev-en ingredients and just a few simple steps, these soufflés really deliver on taste and presentation. And the best part? They can be made in advance, allowing you to spend more time with guests.

For more entertaining tips and rec-ipe ideas, visit VeryBestBaking.com and Meals.com. •

(Makes 8 servings)Nonstick cooking sprayGranulated sugar2 cups (12-ounce package) semi-sweet

chocolate morsels1/2 cup (1 stick) butter1/4 cup baking cocoa4 large eggs, separated2 teaspoons vanilla extract1/3 cup granulated sugar1 container (14 ounces) vanilla ice cream

(optional)Spray eight 6-ounce ramekins or

custard cups with nonstick cooking spray; coat lightly with granulated sugar.

Microwave morsels, butter and baking cocoa in large, microwave-safe bowl on high (100 percent) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolks and vanilla extract.

Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full. Cover soufflés indi-vidually with plastic wrap and refrigerate for up to 1 day.

Preheat oven to 400 F. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Top with scoop of ice cream. Serve immediately.

Cook’s tip: If you wish to prepare batter and bake immediately, reduce bake time by a couple of minutes.

Decadent dessertEasy chocolate soufflé impresses with just seven ingredients!

Make-Ahead Chocolate Soufflés


chef’s corner

Some of the area’s best chefs will demonstrate their cooking styles

and prepare great dishes at the Courier’s Women’s Event this year.

They’ve shared their reci-pes so the home cook can recreate the dishes in their own kitchens! •

Baby Spinach Salad with Raspberries, Almonds, Goat Cheese and a Sweet Shallot VinaigretteSalad:One bag cleaned spinach ½ pint raspberries ½ cup sliced or whole almonds ¼ cup goat cheese (can be found in the gourmet

cheese section of most grocers)Vinaigrette: 1 cup white vinegar 1 cup sugar 1 whole shallot diced ½ cup extra virgin olive oil 1 pinch salt

To make the vinaigrette, combine vinegar, sugar, shallot and salt. While blending very slowly, add the oil to the mix. If your blender does not have an open top, add the olive oil in stages blending on high between each stage. This is to emulsify the olive oil into the vinegar, making it thick. Taste the mixture and add more sugar or salt to your liking.

Toss the spinach in with the vinaigrette and assemble on plate. Place the remaining ingredi-ents on top of the salad. Serves 4

Text | Melody Parker

Pesto Shrimp SicklesPesto sauce:1/2 cup pine nuts (pignolis)4 garlic cloves, rough chopped 1 cup fresh basil, large stems removed1 1/2 tablespoons shredded Parmesan cheese2 1/2 tablespoons extra virgin olive oilLemon juice Large cooked shrimp, deveined

To make the pesto sauce: Toast ½ cup of pine nuts at 400 F on baking sheet for 5 min-utes. Remove from baking sheet immediately and let cool to room temperature. Place pine nuts, garlic, basil, olive oil and a squeeze of lemon juice (optional) into a food processor or a blender. Pulp then liquify the mixture to make the sauce. Refrigerate for 1 hour, covered.

Skewer two large cooked and deveined shrimp in a ying-and-yang position to make a circular shape. Brush shrimp sickles with pesto sauce and display. Garnish with shred-ded Parmesan cheese. Make 2 sickles per person for a serving.

chef William gerstenbergerCrossroads Hy-Vee, Waterloo

Flourless Lavender Cake12 ounces dark chocolate, chopped6 ounces heavy cream1 tablespoon lavender1 tablespoon sugar2 tablespoons espresso, ground4-inch ring mold

Heat cream, lavender and sugar together until boiling. Pour over chocolate and stir until well-blended. Pour mixture into the ring mold and freeze until firm. Run a sharp knife around the edge of the ring mold and push the cake into the ground espresso, coating well.

Place in the refrigerator until ready to use. Spread with fresh sugared berries to serve. Makes four 4-ounce servings.

chef andreW ungsFerrari Ristorante, Cedar Falls

chef Jordan brakoWMy Verona Ristorante

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For roasted red pepper coulis:4 meaty red bell peppers, roasted, peeled,

cored and seeded2 cups white wine1 tablespoon shallots, rough chop4 black pepper cornsSalt and freshly ground pepper

Puree peppers in food processor or blender until finely textured, but not com-pletely smooth. In a saucepot, reduce white wine, shallots and peppercorns by half. Add pureed peppers and bring to a boil. Reduce to a simmer and simmer for 15 minutes or until puree thickens slightly. Strain through a sieve. Season with salt and pepper and let cool, then cover and chill in the refrigerator. For roasted chicken with mushrooms:1 whole roasted chicken, skinned & bone-

less½ tablespoon olive oil½ onion, julienned1 clove garlic, minced8 ounces washed and sliced mushrooms2 diced Roma tomatoesSalt and pepper to tasteParsley to garnish

In a large skillet, add oil and brown onion, garlic and mushrooms. Stir for 4 to 8 minutes on medium heat. Now add the chicken and cover it with tomatoes, salt, pepper and the spices. Cover the skillet and let it simmer for 5 minutes.

To make pasta dough for roller machines:

2 cups semolina flour2 large whole eggs To prepare the mixture by hand, place

the flour on a clean counter top or rolling board and make a well in the center for the eggs.

Break eggs into the well and using a fork, beat the eggs, gradually drawing in flour from the inner sides, leaving the outer edge intact so that the eggs don’t spill out. (If they do, just sprinkle with flour and bring the egg back into the center). Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form.

Sprinkle the work surface with flour and begin kneading the pasta dough. IMPOR-TANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form

a ball and leave to rest under an inverted bowl for 10-15 minutes.

If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.

Once the pasta sheets begin to smooth out, decrease the roller setting by 2 num-bers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you’re making.

When pasta is thin enough (about a 3 setting on most machines) it is ready for use in making ravioli.

Use the pasta sheets as soon as they are rolled; dry pasta sheets don’t seal as well at the edges as fresh sheets, causing the ravioli to separate when cooking. If your pasta sheets have dried out, brush the edges with an egg wash or water (where the pasta is crimped together).

Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.

If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.

Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravi-oli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.

Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander.

Remove coulis from refrigerator and heat. Pour over ravioli and chicken mixture.

chef William gerstenbergerCrossroads Hy-Vee, Waterloo

Cremini Mushrooms & Smoked Chicken Raviolis in Roasted Red Pepper Coulis

chef Jim nadeauCollege Square Hv-Vee, Cedar Falls


travel

Text | Courier-Lee News Service

Silver Dollar City is celebrating its 50th anniversary with a look back at its heritage and a new $7 million wa-

ter-themed ride called RiverBlast. If you grew up within a half-day’s drive of

Branson, Mo., chances are you have visited this 1880-style family entertainment theme park, described as “a hillbilly Disney Land” by D.A. Callaway, its talent coordinator.

Even the new water ride capitalizes on the park’s heritage: It’s designed as a barge ride taken by Huck Finn and Tom Sawyer down the White River. Each eight-person boat will be loaded with water guns so pas-sengers can take aim at other boats, and by-standers on the banks will have their own water guns aimed at the riders.

“You will get wet,” park spokeswoman Lisa Rau warned.

A celebratory atmosphere will be evident all season at Silver Dollar City, with Hat-field and McCoy-styled street shows, ven-dors making change in dollar coins and a reunion of some of the park’s best known crafters, including glass blowers, wood carvers and candymakers.

The park got its start because of another tourist attraction, Marvel Cave. The fam-ily that owned the cave re-created a home-stead and pioneer-era shops, and tourist traffic took off. Today, Silver Dollar City’s seasonal festivals, demonstrations by 100 craftspeople and 30 rides and attractions draw millions of people each year. In 50 years, it has hosted 65 million visitors.

May 1 is the anniversary of the original opening. To mark the occasion, the park will host a birthday party April 30 through May 2, including musical performances by the Ozark Mountain Daredevils and fire-works. Of course, there will be cake. •

Silver Dollar City celebrationPark will embrace its heritage with new ride


Text | Courier-Lee News Service

Less than two miles from Silver Dollar City, another historically themed attraction is celebrating

a gold anniversary and is launching a new ride.

Fifty years ago, Shepherd of the Hills began staging its namesake sto-ry, and the production continues each summer in its outdoor theater. On Me-morial Day weekend, Shepherd of the Hills is launching a half-mile long zip line cable ride, “The Vigilante Ex-treme ZipRider.” The name harkens to a group of vigilantes in the Branson area in the 1880s, said Keith Thurman, outdoor theater director for Shepherd of the Hills.

The ride will begin 170 feet in the air from Inspiration Tower, a Branson landmark, Thurman said. Riders will travel up to 50 miles per hour and drop more than 1,000 feet in about a min-ute. “It’s gonna be a trip,” Thurman said. The new ride is one of 10 ZipRid-ers in the world and the one with the highest launching point, according to the Shepherd of the Hills Web site.

Inspiration Tower rises 230 feet and has indoor and outdoor observa-tion decks. It is open year round. The park’s outdoor theater, dinner theater and homestead tours operate from May 1 through the third weekend in October.

Each attraction is priced separately, and package deals are offered. The zip line ride will cost $29.95, and rid-ers must weigh between 75 and 275 pounds.

For more information, call (800) 653-6288 or go to www.oldmatt.com. •

Silver Dollar City is open for the season. Tickets are $53 for adults; $43 for children 4-11; $51 for seniors 62 and older. As part of the anniversary celebration, couples cel-ebrating their 50th wedding anniversaries get in free.

Six festivals are scheduled: World-Fest, through May 9Dance, music and costumes from inter-

national performers, including a new Fiery Fiddles show.

Bluegrass & BBQ, May 13-31Forty-nine bluegrass bands have been

booked. KidsFest, June 5-Aug. 8Family-friendly activities will include

a magic show and a dog show. Week-ends will feature visits from characters,

including Backyardigans and Spongebob Squarepants.

Southern Gospel Picnic, Aug. 26-Sept. 6Targeted toward people 50 and older, fea-

turing 48 professional gospel singers. National Harvest Festival, Sept. 11- Oct.

30 Gathering of craftspeople who use pio-

neer-era methods and featuring a reunion of people who have worked at Silver Dollar City over the years.

Old Time Christmas Festival, Nov. 6-Dec. 30

Themed shows, millions of lights and a six-story tall musical Christmas tree.

More information: www.silverdollarcity.com or (800) 475-9370.

Six festivals highlight Silver Dollar City Season

Shepherd of the Hills launches zip line ride

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