October She Magazine

o c t o b e r 2 0 1 2 • s h e m a g a z i n e p a g e 1

Strong, Healthy, Empowered update

Pamper yourself

Déjà Vu art show

OctObEr 2012

Carrie Douglas

— chef, teacher, mentor

p a g e 2 s h e m a g a z i n e • o c t o b e r 2 0 1 2


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4

22

4

10

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Strong, Healthy, Empowered challenge begins

Chef & instructor Carrie Douglas Cover photo by Joe Harpring

Opportunities to give back

Déjà Vu art show


EDITOR

Kelsey DeClue

COPY EDITOR

Katharine Smith

GRAPHIC DESIGNER

Stephanie Otte

WRITERS Lydia BrownCrystal HenryKeisha Nuby

Daniel SchuetzBrenda Showalter

PHOTOGRAPHERSCarla Clark

Joe HarpringStock Images Provided by Thinkstock

OCTObER 17, 2012

She ©2012 All rights reserved.

Published by The Republic.

SEND COMMENTS TO:Kelsey DeClue, The Republic

333 Second St., Columbus, IN 47201

Call 812-379-5691or email [email protected]

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copyrighted and cannot be reproduced.

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EDitOr’S nOtE

My husband and I have a crawler on our hands. And from the way things are looking, a future climber. Our 8½-month-old Nolan likes to keep things interesting for Mom and Dad these days by exploring new parts of our humble abode. When we let him “free-crawl” — without the restraints of a bouncer or Pack ’n Play — it goes something like this: We set him down in the middle of the area rug in our main living

room in front of his toy box. He may or may not entertain himself seated for a few minutes with a toy that is supposed to play 10 differ-ent songs, if not for the fact that somehow, unbeknownst to us, Nolan has figured out how to get it to play one song — the same song — over and over again. He soon goes mobile, racing for a shelving unit at the corner of the room. He must climb these shelves. One of us stops him and pulls him back to start. He heads for his bouncer, which is basically a free-standing structure

with a bucket seat surrounded by various toys. The base of this unit is a flexible platform that allows the child to “jump” while in the harness. Nolan prefers to crawl under the seat harness and surf on hands and knees on the moving platform until he realizes he’s stuck and needs Mom or Dad. It’s back to start again. “Look, look at this squeaky duck! Isn’t he way

cooler than a shelving unit or an unstable plastic platform?” Nope. Sorry, Mom. And he’s off again. His target may be the gliding footstool that accompanies a rocking

chair. It may be an air vent (he likes those for some reason) or just an unsuspecting pet cat or dog. Regardless, it’s not a space we’ve pre-selected for him (I know, I know, we should get used to that), but it’s likely somewhere that he’s learning much more from than that blessed toy that plays one song. So, we let him go, we operate a zone

defense for protection and safety, and we enjoy this stage because be-fore we can blink, he’ll be out of it and onto something more danger-ous and gray-hair inducing.Ah, the joys of parenthood!

Nolan with his pal, a Roomba vacuum

Just a Minute

Quick tips40

Health

Caring for your voice32

View from Mars

Better late than never30

Cuisine

tailgate burger toppings34

SheRegulars


— and now motivated


New contestants begintheir journeys

to better healthBy Kelsey DeClue

Photos By Carla ClarK

They’re working hard. They’re learning new things. They’re forming friendships and hold-ing each other accountable. They are the con-testants of Strong, Healthy, Empowered – the 2012 She magazine healthy lifestyle challenge. The name has changed, (formerly She Wants

in Her Skinny Jeans), but the concept is the same. More than 100 women applied for the annual contest, and 12 lucky ones were picked. They receive personal exercise and nutritional training and mentoring from the staff at Tipton Lakes Athletic Club and the chance to win one of three prizes from $100 to $500.


This year’s contest is sponsored by Hilliard Lyons, Coca-Cola Smart Water, Fair Oaks Mall, Renner Motors, Bob Poynter GMC, Red Lips Spatique, TLAC and The Republic.“With a new year comes new excitement and ex-

pectations. Each time we kick off a She challenge, we are met by a group of women who are excited, anxious, nervous and ready for the next 14 weeks,” said TLAC fitness director Ian McGriff. “In chang-ing the name we have actually become more con-gruent with the meaning and message of our chal-lenges the last two years.” The goal of the program is to show participants

that a healthy lifestyle is more than the number on the scale. It’s about feeling the best and being the best person you can be every day. They learn exercise techniques and proper nutrition habits and participate in self-awareness activities, such as journaling. McGriff said he and his wife, Me-gan, also a trainer, expect big results from the 2012 competition.“So far, these women have been engaged at the

highest level, connecting on our Strong, Healthy, Empowered Facebook fan page, through email and text. They are connecting, working out together and sharing in the experience of being a SHE,” Ian McGriff said.

“These 12 women have had the chance to see the results of the 24 women in our last two challenges. I believe they are more engaged and trusting of our process than ever before, as they have gotten the chance to see the results and know that it works. I expect great things from this year’s group.”And so do the participants themselves.“I believe it is never too late to get started on

something great, and I know that I need the en-couragement of a group to help me achieve my goals,” said contestant Lisa Shafran. “I do expect to change the way I view fitness and health during this challenge.”Just a few weeks into the contest, which concludes

in December, some of the contestants are already changing their initial views.“At first I thought this program was important to

me because it was all about weight loss and nutri-tion, both things I don’t know a lot about and with which I have a terrible time,” said contestant Gin-ger Jordan. “However, now that we’re into it a little further and I have done a couple of the writing ex-ercises, I realize it’s really about a lot more than just food and exercise, and I need it even more than I originally thought. “This program is important because it’s helping

me find myself.”

Meet ourContestants


Saturday, November 17, 201210 am – 4 pm

at Th e Commons, 300 Washington St., Columbus, Indiana

Jewelry • WeavingBook Arts • Sculpture

LeatherworkMore created from upcycled materials

Sponsored by the Bartholomew County Solid Waste Management District,

Columbus Area Arts Council, Columbus Area Visitors Center, Hotel Indigo,

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Ladies Shop

426 Washington Street, Columbus812.376.8363

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Holly Harshbarger Sherri Hinckley

Lisa Shafran Joanne Heavrin

Ginger Jordan Joanna Shinn

Buffy Imel Joanna Meister

Nancy Lewis Kim Rayburn

Becky Morse Shelly Burns

p a g e 1 0 s h e m a g a z i n e • o c t o b e r 2 0 1 2

A new aspect to the competition is periodic assessment challenges, during which the contestants will complete tasks to measure their progress through the challenge. They’ll be able to compare the results from start to finish. The winners will be determined by the highest percent-age of body fat loss. However, it’s evident that already the 12 women view themselves as teammates and not competitors. Their common goal is making themselves and each other better people.Contestant Becky Morse said the early loss of her par-

ents has encouraged her to take charge of her health. Her mother passed away before even meeting Morse’s husband, and although he was able to participate in his daughter’s wedding, Morse’s father passed away before the birth of her son, Ben.“I want to be able to enjoy and savor every part of (Ben)

growing up – well into adulthood. Since my husband and I got a late start, we will be even older than my par-ents would have been, but if we take care of ourselves, there is no reason why we shouldn’t get to share in those blessings,” Morse said. “Right now, I’m pretty healthy, no long list of meds or chronic pain or anything like that. But I need to get in shape and learn how to stay that way so I can keep my health.” She magazine will continue updates on Strong, Healthy,

Empowered in the magazine and on the contest Facebook fan page.

Kim Rayburn does a Bosa crunch.

holly harshbarger on the rope slam.

becky morse completes a 45 degree row on the trX.

o c t o b e r 2 0 1 2 • s h e m a g a z i n e p a g e 1 1

Reversingroles Culinary arts instructor Carrie Douglas

and her students will be part of Volunteers in Medicine fundraiser

Carrie Douglas knew from a very young age that she wanted to be a chef. At 5 years old, she asked for her grandmother’s apple pie recipe so she could study the ingredients and determine what adjustments could be made to create a better pie. Maybe she could add a little more cinnamon, a little less nutmeg or a different type of apple.In elementary school, Douglas voluntarily gave

up recess time to go into the school cafeteria to learn how the cooks made their scrumptious cin-namon rolls and from-scratch gravy.Cooking was exactly what Douglas always

wanted to do. She also knew she wanted to share that passion with others. She found her ideal job when she became chef/instructor in the culi-nary arts program with C4 Columbus Area Ca-reer Connection based at Columbus North High School, serving students in Bartholomew, Brown, Jackson and Decatur counties. On Nov. 9, Douglas and her students will be in

the spotlight as they help serve at this year’s Re-verse Raffle fundraiser to benefit the Volunteers in Medicine clinic in Columbus.The clinic, which serves low-income, uninsured

Bartholomew County residents, assisted 854 pa-tients in 2011 with the help of volunteer physi-cians, nurses, dentists, pharmacists and others.Money raised at the 17th annual Reverse Raffle

at the Clarion Hotel & Conference Center Crys-tal Ballroom will ensure the clinic’s mission can continue. In 2011, this included $558,157 worth of donated medical services and 8,000 volunteer hours. The theme for this year’s event, “It Takes a

Community,” is reflected in publicity posters with dozens of photos of individuals who have been part of VIM since it opened in 1996.“We’ve had patients at the clinic who have come

back to be volunteers because they wanted to give back,” said Kevina Schumaker, chairwoman for the Reverse Raffle. Douglas likes that her students can be part of an

event that teaches them the importance of help-ing others and learning that despite the appear-ance of Columbus being a wealthy community, many are struggling and need help with basic ne-cessities, such as food, housing and health care.

By BrenDa showalterPhotos By Joe harPring

& Kelsey DeClue


Chef Carrie Douglas

We’ve had patients at the clinic who have come back to be volunteers because they wanted to give back.

— Kevina Schumaker

“I’m really adamant about teaching my stu-dents to give back,” said Douglas, a graduate of Columbus East High School and Johnson & Wales University.“It’s important to me as a chef that we

should step up and understand that going out to eat is a privilege that not everyone can take part in.”Douglas also has her students volunteer for

the Empty Bowls event in January, where soup and bread are served with proceeds going to local food banks.Her desire to share her passion for the

community and cooking includes helping her students master food preparation tech-niques in C4 classes.


Douglas slices a sample cake for the reverse raffle.

Douglas with a group of her culinary students.

It’s important to me as a chef that we should step up andunderstand that going out to eat is a privilege that noteveryone can take part in.

— Carrie Douglas

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“My students don’t have the same exposure to cooking that I had when I was growing up,” she said. “People don’t cook as much at home anymore and don’t sit down at the dinner table together.”Douglas makes time to have dinner at

home with her 11-year-old son, Peyton, as often as possible and eliminates distractions such as the television and cellphones. It can be a challenge with her busy schedule and his sports practices, but she believes the time together is well spent.At school, she loves her newly remodeled

culinary arts space at North that includes a classroom, large kitchen with a cooking demonstration area and overhead mirror, office and a restaurant space that soon will open to the public for lunches as students practice their cooking and serving skills.At home, Douglas admits she sometimes

is too impatient to spend much time baking and counts Greek food as one of her favor-ites. She also loves to analyze recipes and make additions and substitutions until she creates the perfect dish for her tastes.For the Reverse Raffle, she carefully craft-

ed a menu fitting the special evening that will allow plenty of time to linger over hors d’oeuvres and cocktails and mingle with friends before sitting down to an autumn-inspired salad, main course and dessert.Schumaker said the event is one of those

occasions where people love to go to sup-port a great cause, and it’s a time where they see many of their friends they might not see very often. The evening often sells out with a little

more than 500 tickets available for the meal, costing $70. For another $100, attendees can purchase a raffle ticket for a chance to win $10,000. Only 500 raffle tickets are sold, and people can buy a raffle ticket and not attend the evening’s events.Corporate sponsorships are available, from

$15,000 and higher for the Diamond Level to $150 to $499 for the Friends Level.Lesli Shoun-Gordon of the Columbus Re-

gional Hospital Foundation, which helps raise funds for VIM and assists with the Re-verse Raffle, said companies often purchase tables for the evening, as well.Rounding out the evening this year will be

music by Sounds of Dreams from Louisville, and students having a chance to work with Clarion’s chef, Troy Mathews.A 35-year veteran of the hospitality indus-


What: 17th annual Reverse Raffle

Why: To benefit Volunteers in Medicine

When: 6:30 p.m. Nov. 9

Where: Clarion Hotel & Conference Center Crystal Ballroom

Menu: By chef Carrie Douglas of C4 Columbus Area Career Connection

Music: Sounds of Dreams from Louisville

Tickets: $70 for dinner and $100 for raffle ticket for a chance to win $10,000. (Only 500 raffle tickets will be sold. Need not be present to win.) To purchase tickets call 376-5100 or go to https://support.foundation.crh.org/raffle


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try who has worked at the Omni Sev-erin in Indianapolis and Area 30 Career Center in Franklin, Mathews will serve as a mentor to the C4 students while helping prepare the evening’s menu.Douglas thinks her students might be

a little overwhelmed by the big gala, but she’s glad that they have the opportu-nity to part of something so important.And maybe the career program will

leave an impression on them as it did her. Douglas was a C4 culinary arts stu-dent in Columbus 20 years ago. Now she’s in charge.

Douglas looks on as members of the reverse raffle planning committee try her menu for that evening.

Feel the joy of giving by volunteeringat local nonprofit agencies

Planneda c t s o f k i n d n e s s

The fall is a time of year when many of us start thinking about giving back. The impending holidays encourage us to spread cheer, goodwill and gifts to others. But even more re-warding is the gift of one’s time to help those in need. Colum-bus is a city bursting with opportunities. The following are just a few of the volunteer and donation

opportunities available.Support the troopSFor those looking to say thank you to men and women in

uniform, the USO at Camp Atterbury is a great option. At-terbury has a lounge for the troops to come and kick back a bit, and it needs volunteers to help make it a comfortable and fun place. “It’s a very rewarding opportunity,” said Frankie Miller, cen-

ter coordinator for Camp Atterbury. Volunteers help in the kitchen to keep snacks and refresh-

ments stocked, or they work the front desk renting comput-ers, video games and movies. Once a week they host events like bingo, Pictionary and euchre tournaments. The USO also hosts an annual tailgate party for which the volunteers cook food and decorate vehicles. Another great program at the USO is United through Read-

ing. Soldiers are given new children’s books to read to their children at home. Volunteers record the soldiers reading the books, and the DVD, book and a letter from the soldier are mailed home to their children. Many troops are away from their families or are deploying soon. So the DVDs are a very touching way to connect those soldiers to their children.

By Crystal henry


help the abuSed break the cycleAnne Courtney, volunteer coordinator for Turning

Point Domestic Violence Services, said the shelter needs volunteers to help for hour-and-a-half sessions once a week to provide child care. The volunteers work with a partner to watch the children so the mother or father can have a break to work on goals or go on job interviews. The team of volunteers could have just one child to

care for or 10 children, depending on the day. And the ages of the children vary. What doesn’t change is the joy the children feel when they get to spend time with the volunteers. Courtney said Turning Point also has a small group

of volunteer handymen who handle maintenance and repair of the shelter, and they’re looking for men or women who may have some skills to offer so their cur-rent helpers get a little break. They also need people with trucks to help move heavy loads to and from the shelter. Ongoing volunteers go through an orientation and a

background check, and they must be 18 or older. Contact [email protected] or 379-

5575, ext. 107.Mentor a teenIf working with teenagers is more your style, then

check out the fun opportunities with Route 21, a pro-gram designed to help and educate pregnant teens and teen parents. It’s a group of teen mothers and fathers. The program is run through Childhood Connections, which due to budget cuts, is now significantly under-staffed and desperate for volunteers, said Executive Director Rose Ellen Adams. The nonprofit child services agency needs a volun-

teer to coordinate the Teen Panel, which raises aware-ness by placing pregnant teen volunteers on a panel at the local junior high schools to answer questions and share experiences. They also need a new-baby gift and birthday coordinator. The volunteer takes inventory of the baby gift donations they receive and acknowledges birthdays for the teen moms. The gifts provide useful necessities for new babies and make the teens feel spe-cial on their birthdays. Adams would also like to develop a pool of mentors

similar to the Big Brothers Big Sisters program for teen parents. And since they have so many new volun-teer positions, Adams said she’d like to get a volunteer coordinator as well. Information is available at route21indiana.org.bring coMfort in tiMeS of griefOne of the most difficult times for families is when

a loved one is in the end stages of life, so Hospice of South Central Indiana has a great need for volunteers. Some volunteers go in and read to patients, help clean their homes or run errands for them, said Mendy Blair, manager of community relations. Just having a hand to hold or knowing someone is there can be so comforting for the patients and their families.

“It’s a very rewarding opportunity.”— Frankie Miller

center coordinator for Camp Atterbury

above: Volunteer handymen todd brandenburg and greg hundley fix a ceiling tile at the turning point shelter. below: they install a bike rack.


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However, she said she understands that some people prefer not to have patient interaction. So there are plenty of clerical opportunities as well. But for those who would like to provide comfort, there are opportunities to be a compassionate helper. The bereavement department needs people to make calls to patients’ family members once the patient dies and also conduct surveys over the phone.They also need volunteers to help with fundraising ef-

forts like concerts and galas. Just to stay afloat, hospice has to raise more than $1 million each year.

Blair said each volunteer dictates how often they help. Volunteers should contact Marcia Bundura at 314-8000. Poten-

tial volunteers are required to complete a training class and learn about the hospice philosophy before they’re assigned a job.

help the aMericancancer Society locallyOne of the highest needs for volunteers with the American Can-

cer Society is the Road to Recovery program, where drivers shut-tle patients back and forth to cancer treatments. They are also looking for volunteers to do clerical work or to work the Ameri-can Girl Fashion Show, set for Nov. 10 and 11. The proceeds will benefit the children at Camp Catch-A-Rainbow, a free seven-day camp for children who have survived cancer.“It’s a wonderful facility,” said Beth Hardesty, a volunteer for

ACS. The fashion show is completely volunteer-driven, and there will

be three shows this year. Each show requires around 30 volun-teers to work the registration table, greet guests, hand out treat bags or work the silent auction. There is also a doll salon where children can bring their dolls to get pampered in the mini salon chairs by volunteers. Hardesty said they have jobs for women and girls of all ages, so it’s a great opportunity for moms and daugh-ters to volunteer together. Contact the ACS at 376-6781.


By Keisha nuBy | suBmitteD Photos

Would you consider buying a work of art made from bubble wrap? What about one made from socks? Or sheet metal?Columbus artist and author Marilyn Brackney

bets you would, and she has eight years of ex-perience hosting an arts and crafts show that highlights pieces made from recycled materials to show for it.


“I said, you know, I think I can put on a pro-fessional art show where all the artists come and everything they use is either scrap or re-purposed or upcycled materials to make their art, and it will be a really good show. So I took that as a challenge, and the first show as held in April of 2005,” she said. Brackney originated the recycled art show

with inspiration from her website, www.kid-at-art.com. It teaches children how to make art out of trash. A budget cut during her time as an art teacher gave her the idea. The eighth Déjà Vu Art and Fine Craft Show

will run from 10 a.m. to 4 p.m. Nov. 17 at The Commons. More than 50 artists from Indiana and surrounding states will showcase their re-cycled art in the ever-growing show. The pur-pose is to not just display art, but to also show that what one might think of as trash can be transformed into beautiful creations.Several local female artists are proud to be

participating. Among them is weaver Chris Gustin. She uses bubble wrap, paper, clothing labels, T-shirts, neckties, rags and socks in her work. The Brown County resident started using re-

cyclable goods for her weaving as a way to save money. When she began to weave, yarn was expensive, so she thought outside the box for inexpensive alternatives. One of the most com-mon materials that she uses is a sock loop. They are scrap pieces of socks that would otherwise be thrown away, but she makes them into col-orful rugs and what she calls “mug rugs,” also known as coasters. Gustin said she enjoys seeing what others who

work in different mediums do.

“It’s gratifying to see people understand the value of recycling and appreciate the efforts to repurposing a waste product to something functional, for people to see that artists care what humanity is doing to the Earth and that there are alternatives to being wasteful. There are so many possibilities of a second life for common things that can be reused rather than thrown away.”

“It’s gratifying to see people understand the value of recycling and appreciatethe efforts to repurposing a waste product to something functional.” — Chris Gustin


“Every year it’s gotten bigger and better, and last year when they had it at the new Commons, it was just fantastic. As the years have progressed it is just amazing to me what people can do with stuff that most people would throw away.”

— Jill Stillwell

Another artist who will be showcasing her craftsmanship is jewelry maker Jill Stillwell. She started about 12 years ago making pins for herself out of old but-tons. She and her husband, Bob, have since evolved to making different types of jewelry from old silverware. She gets most of her silverware from places like Goodwill and antique shops. “We make bracelets and necklaces. I

do the designing part, the putting to-gether, but he bends the silverware and cuts and drills the holes and that kind of thing. I couldn’t do it without him,” Stillwell said. She has been a participant since the

first show and is excited to see what this year will hold as well. “Every year it’s gotten bigger and bet-

ter, and last year when they had it at the new Commons, it was just fantastic,” she said. “It started out with people do-ing what I would say more craft stuff than art stuff, but as the years have progressed it is just amazing to me what people can do with stuff that most people would throw away.”Another vendor and

jewelry artist is Co-lumbus’ Lori Erfmei-er, who makes her pieces from recycled glass. She gets a lot of glass from friends who will collect bot-tles for her. She cuts the glass, does not use any molds and lets no piece go to waste. If something doesn’t come out exactly how she expects, she reheats the glass and starts over. Erfmeier has been involved in the Déjà

Vu art show for several years and sees it as an honor. “It is a wonderful show. Marilyn does

a great job of getting amazing artists. Marilyn has also been an inspiration to me. She has gotten me to think outside of the box,” Erfmeier said. In addition to the 50-plus displays of

art and craftwork, kidscommons will host activities, including a group col-lage. “The collage will be mostly 2-D, utiliz-

ing reused bits of fabric, cards and other materials typically thrown away. We

rugs by chris gustin

glass art by Lori erfmeier

a pin by Jill stillwell

examples from other artists scheduled for the show


Lori ErfmEiErWorks with glass

mariLyn BracknEyartist and Déjà Vu event

creator and coordinator

chris GustinWeaver

JiLLstiLLWELLcreates vintagejewelry

hope to encourage family in-teraction and group art mak-ing through this activity. The artwork will belong to and symbolize the Columbus community,” said Heather Siesel, the education coor-dinator of the Bartholomew County Waste Management District. Another activity planned

will involve T-shirt making and teaching children about the carbon footprint of their shirts. So whether you are a kid or

kid at heart, a lover of fine arts and crafts, interested in how people turn recycling into treasures or just look-ing for gifts for the holidays, the Déjà Vu art show is for you.

The arT show will

showcase work

from more Than 50

regional arTisTs.

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A note from the editor …

Are you ready to party? How about to be pampered? What about both at once? Yep, it’s that time again – the annual She magazine Pamper Party. The last couple of years, we have tied this event to the culmination of a month of breast cancer awareness events, and this year is no different. Whatever your connection to this dreadful disease, grab your friends and come out to the celebration.

This year’s Pamper Party runs from 5 to 8 p.m. Oct. 26 at The Commons and will consist of hand-picked vendors for perusing and shopping, musical entertainment, food and two fashion shows, as well as prize drawings. Vendor booths range from fitness, health and beauty to jewelry, clothing and home décor. This year’s event sponsors are Columbus Regional Hospital, Schneck Medical Cen-ter, St. Francis and Old National Bank. The fashion shows will fea-ture items from Lockett’s Ladies Shop, Edinburgh Premium Outlets and Red Lips Spatique.

For information, call editor Kelsey DeClue at 379-5691 or email [email protected].

OCTOBER 26ThE COmmOns


p a m p e r p a r t y

she goes out

october 26

The Commons • 5 - 8 pm

5th street Yogaahlemeyer Farms bakeryalternatives for healthJohnny carino’schateau De piqueclaudia’s Flora bundaColumbus Regional health

Dancin DJ’sEdinburgh Premium outletsFamily chiropractic & WellnessLamode 607Lockett’s Ladies shopmary Kay - James

max a. henry, mDmetabolic research centerold national bankraft to rafters pool & spared Lips spatiqueriverside carpet oneschneck medical centersilver oaks

stella & Dot - m. Klaesstrawberry FieldsThe Pinesthirty-one - grovestiemeier’s Jewelry

p a m p e r p a r t y

she goes out

VendorS

Free admission for women only!Pink roses for breast cancer survivors

get Pampered from our she Vendors & Treated with appetizers

Purchase a Glass of Wine & Shop for that special item

Watch a Fashion Show

Lockett’s Ladies Shop at 5:30 p.m.

edinburgh Premium outlets at 6:30 p.m.

red Lips Spatique at 7:30 p.m.

door Prizes announced at 7:30 p.m.

Be entertained by Dancin DJ’s & more!


KANSAS CITY, Mo. — By the time she heard the public address announcer call her name, it may be that the only person surprised was Allyssa Brubeck herself.So there she was, the new homecoming queen, a

19-year-old with Down syndrome, jumping under the football stadium lights as the full crowd from Park Hill South High School in Kansas City cheered and cried.“Everyone in the stands was crying,” said 18-year-old

classmate Leah Smith. “Everyone loves her.”And perhaps the best part of the whole experience,

say some of the adults who watched it unfold, is that all those high school teenagers behind the Allyssa-for-Homecoming-Queen phenomenon don’t seem to un-derstand what all the outside attention is about.They certainly understood Allyssa’s popularity in the

school she has attended all four years. Always smiling. Always hugging.“She deserved to be homecoming queen,” said Sam

Boling, 17, who was a runner-up for queen.But the school’s journalists reporting the outcome

had to be persuaded by their teacher that Allyssa’s disability might be worth a larger story on its own.no big dealThe students are a bit perplexed that the district’s

posting of the story on its Facebook page with Al-lyssa’s picture went rocketing across the Internet. The number of “likes” was approaching 1,500 in the first 24 hours of its posting. The number of hits as it was being shared passed 10,000. Nothing on the district’s page had drawn anywhere near that much attention before.“I think adults’ perception of high school is negative,”

Leah said. “They don’t think youth think this way.”“People say our generation is bad and going down-

hill,” 15-year-old Dylen Propes said. “But then we pull something off like this.”Recently, Allyssa joined Michael and Cindy Small —

her guardian parents since 2006 — and her 17-year-old sister, Annabelle, to talk about everything that had happened.“I’m a winner,” Allyssa said, dressed in her purple

Park Hill South Panthers cheerleader uniform. “I feel awesome.”The nominating process for queen began about three

weeks before the voting. Seniors could write down five names, and the top five would be the nominees. Allyssa was one of the five.“I thought, ‘That’s nice, that’s sweet,’” Cindy Small

said. It was a wonderful gesture, so she thought.on the bandwagonBut when the final voting was under way, students

began to feel the swell of support for Allyssa. By the time the nominees were introduced at a pep rally in the gymnasium, the movement was overwhelming. It came out in the roar the students unleashed when her name was called.Leah remembered her first year of cheerleading

and that she was trembling on a cold night without ear muffs or gloves. Allyssa cupped her gloved hands around Leah’s ears and offered her scarf.Her sister, who has grown up with her the past six

years, sees the same generosity with everyone Allyssa meets.“She does not know a stranger in the world,” Anna-

belle said. And, said Small, Allyssa is “fearless.”Whatever Annabelle did, Allyssa would do too —

golf, swimming, biking. Allyssa wanted to be a cheer-leader, so she went out for the team and got on. Her parents let her cheer at home games that first year but

New homecoming queen stirs hearts

By Joe roBertsonthe Kansas City star


held off letting her travel on the team bus to road games.“We were not ready,” Small said. “She was.” The next

year she was traveling, keeping in touch with her cell-phone.The Down Syndrome Guild of Greater Kansas City put

a picture of Allyssa in her uniform on a billboard on In-terstate 29 with a message asking the question: “How do you treat someone with disabilities? Like anyone else.”one of the gangAll along the way she was blending in with the Park Hill

South students. It was, to them, the natural way.School systems have come a long way over the past

generation in including children with disabilities in their general classrooms and programs, said Amy Allison, ex-ecutive director of the Down Syndrome Guild.“They’re growing up together,” she said. The fear and

intolerance of the past are falling away, and disabilities among classmates “are negligible to kids,” she said. “They see the challenges they face, but they see they are happy and they want to help.”It all played out when the homecoming court took the

football field at halftime, waiting for the announcement. The crowd began chanting, “Allyssa! Allyssa! Allyssa!”

Sam said she wanted Allyssa to win. She expected her to win.Allyssa’s reaction — genuine surprise and joy — brought

out the biggest cheer yet. Sam was crying, worried that people might think she was upset at having lost. She ran and gave Allyssa a hug.“I was so happy she won,” she said.Allyssa’s parents stood at either side, with the old fears

so far gone, feeling “just joy,” Small said. “It was incred-ible.”There would be the Saturday parade, riding in a green

convertible. And the coronation dance Saturday night.And then came the tides of well-wishers and journalists

with all their cameras.One afternoon, while others were taking a break, Al-

lyssa had her own camera out, stopping schoolmates, snapping pictures.“Hey,” she said to a trio of football players passing by

toward practice, “can I get your picture?”They stopped, posed and waved to their queen.

TOTALFITNESSO F C O L U M B U S

Welcome to Columbus…better late than never

By Daniel sChuetz

So, the other day, I had a little fling. Don’t judge.It was more of an adventure than a fling. Worry not

— my wife was there. The kids were there, too. And some strangers. In public. In broad daylight. I indulged in … Columbus.Yep. Our Columbus. This Columbus. The Indiana one.Look here — there is an adage that has something

to do with converts being more zealous than lifers. It tends to hold true with religion, new foods, bands and athletic teams. Not always. A tendency.I am a convert. A move-in. A newb. And so, every

now and then, I get to experience town as a first-time tourist might. Checking out obvious must-sees, stum-bling across forgotten gems. This particular day was of the lovely late summer

variety. Actually, it was uncomfortably warm, but whatever. We began by returning our books to the library. A wonderful start. We finished by driving past a couple of not-really-hidden Columbus res-taurants — institutions, almost — to which my na-tive wife has never taken me. This last bit is kind of a recurring theme. As if it is her job to show me every interesting element of Columbus.

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In the middle, we visited a park. On another day, we’ll ride our bikes here. Probably have a picnic. We stopped to look at a placard on a historic-looking brick structure. Fascinating history. In my mind, I had been saying “Mill Race Park,” as if it were some ran-dom, made-up name. A mill race — of course! So, we talked about mills. We smelled the lavender.

We fled bees.The plan was to climb the tower with the kids. And

that is just what we did. The dialogue on the trip to the top can be summarized as follows:Me: Isn’t this awesome?Wife: Yes, it is awesome. Younger kid: My legs hurt.Older kid: I thought you should know that there

are some terrible words written over there.We all reached the top and we were all im-

pressed. Great perspective, that. Gleeful racing down the stairs. A walk along the trail. What the… ?! I had never seen the concrete pond and covered bridge. My wife believed that she had failed in her duty. I believed that if we were in a for-eign city we would be taking countless photographs. I imagined top hats and hand fans and champagne. The kids were impressed by the school of small fish. We romped through more of the park. Departing, we

reassured the children that they would, in fact, have some water to drink at some future point in their lives. We visited the butcher. We took the aforementioned tour of previously concealed eateries. I looked at buildings and streets with fresh eyes —

examining as if for the first time. So charming. Even our familiar home was more welcoming as it was now nestled in the midst of my newly found burg. What was most satisfying? Living with purpose?

Spending time with my family? Appreciating where I live? Incredibly easy answer: yes. — Daniel Schuetz is an attorney with

Eggers Woods. He lives in Columbus with his wife and two daughters.

view frommars



By lyDia Brown

Hey, teachers, in the chaos and excite-ment of the school season, don’t forget to take care of the most important teach-ing tool in your toolbox: your voice. As a teacher, you rely heavily on your

voice every day — to gain the attention of your class, to stop Dylan’s onslaught of expertly flung spit wads and most im-portantly, to instruct and inspire young minds. Teachers are almost three times as likely to develop a voice disorder as the rest of the population (58 percent of you; 20 percent of the rest of us). If you’ve ever had a day where you’ve at-tempted to teach with a hoarse voice, or a voice that just plain hurts, you will know how much you depend on those delicate structures in your throat: your vocal folds.Your vocal folds are, indeed, small and

delicate muscles, but they are also very resilient. By following a few common-sense tips, and with a little practice, you can be the master of your voice. After all, as a teacher, you are running vocal marathons around the rest of us.Like any athlete, one of the most im-

portant things you can do is to keep

well-hydrated. Hydration keeps the mucosal lining that protects your vo-cal folds healthy, which decreases the amount of friction generated when you use your voice. Friction causes damage, so don’t mess with it. Keep a water bot-tle on your desk (or, better yet, in your hands, attached like a feed bag, what-ever) at all times. If you don’t like water ... learn to love it. Speaking of friction, avoid the follow-

ing: clearing your throat, coughing and whispering (counterintuitively, whis-pering is harmful for your voice). If you are a chronic throat clearer/cougher, re-sist that urge, take a drink of water and swallow hard instead. Your voice will thank you.Remember the 60/10 rule: if you speak

for 60 minutes, rest your voice com-pletely for 10 minutes. Educate your students and co-workers about what you are doing so that they are respectful of your need to rest. Reduce background noise in your classroom so that you don’t have to talk over it. Use a whistle or bell in lieu of your voice to get your students’ attention. Be aware of your vocal use at home: limit yelling, singing and telephone use. Be extra gentle with your voice if you have a cold. Notice how your voice feels. If it feels tired, give it a break.

VO CE TIP for teachers:

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If you have acid reflux (GERD or LPR), take it seriously. See your physician and follow her recommendations even if you’re not experiencing classic heart-burn symptoms (reflux can be silent). Stomach acid is extremely damaging to your vocal folds and is a major player in voice disorders. Smoking is also harmful for your voice.And finally, like any muscle, the voice

likes to be stretched before a workout. You can do this in the shower or on your way to work by relaxing and gently hum-ming, moving up and down in your vocal range. Feel the vibrations in the front of your face and relax your throat. Going gently from high to low pitches stretches the voice and helps you start your day on the right vocal foot. Try to maintain this relaxation in your throat throughout the day. If you are hoarse for two or more weeks,

tell your doctor. She may refer you to an otolaryngologist for further evalua-tion or a speech-language pathologist for voice therapy. In voice therapy, you can learn additional ways to relax your throat, speak with good breath support and speak in your healthiest, clearest voice ... so that you can be your best. Lydia Brown is a speech-

language pathologist at Columbus Regional Health.


CuiSinE

By gretChen mCKayPittsBurgh Post-gazette

For the football fan who cooks, tailgates are a beau-tiful thing.Unlike other parties where the host feels a lot of

pressure to impress, this pregame festivity can be as fancy or down-home casual as the cook likes or has time for on any given Saturday or Sunday during football season. So long as the conversation and cold beer are flow-

ing, and there’s plenty of great-tasting food to nosh on while you critique the competition, the gathering can’t help but to be a hit.Smothered under a variety of toppings and condi-

ments or nearly naked on the bun, with just a squirt of Heinz ketchup separating meat from bread, burg-ers are a traditional game-day favorite.This season, we’d like to help you build a better

burger, with some fresh takes on the standard com-ponents. All of them can easily be made ahead with just a few simple ingredients. A few can do double duty, serving as side dishes for bigger appetites or as a tasty dip for chips and sliced veggies.

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Tailgate burgers

and extrasthat will score big time

sParkycorn rELish

PickLEDrED onions


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sLoW-roastEDhEirLoom tomatoEs

tomatoJam

homEmaDEBrEaD-anD-ButtEr PickLEs

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frisEE saLaD

BLuE-chEEsE saucE

BEErchEEsEsaucE

instead of that ...dill-pickle spear

sParky corn rELishYou don’t have to be vegan, or even vegetarian, to

love this tangy corn relish. Spoon the leftovers onto grilled hot dogs, or use it to add kick to Mexican or Tex-Mex cuisine. You also could stir it into cornbread.

1/3 cup cider vinegar

½ cup sugar

1 teaspoon Dijon mustard

¼ teaspoon turmeric

1½ cups corn kernels, fresh or frozen

¼ cup diced red onion

¼ cup diced and seeded red and green bell peppersIn a medium-sized saucepan, combine vinegar, sugar,

mustard and turmeric. Bring to a slow boil over medi-um heat. Add corn, onion and bell pepper and simmer for 5 minutes. Serve hot, cold or at room temperature.Makes 1½ cups.— “Grilling Vegan Style” by John Schlimm

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instead of that ...leaf of iceberg lettuce

frisEE saLaDDon’t let the slightly bitter taste of frisee (curly leaf

endive) put you off — when paired with salty bacon, it is nothing short of divine.

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 thinly sliced shallot

2 tablespoons bacon drippings

Salt and pepper

1 bunch frisee, washed and tornWhisk together mustard, olive oil, shallot and bacon

drippings. Season to taste with salt and pepper. Add frisee. Makes enough for 4 to 6 burgers.— Food Network Magazine

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instead of that ...squirt of heinz ketchup

tomato JamDon’t worry about skinning or seeding the tomatoes in this simple jam

recipe — they give the final product texture. A savory substitution for ketchup, the jam also tastes delicious slathered inside a grilled cheese sandwich or dolloped on top of meatloaf.

Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring oc-casionally, until mixture has consistency of thick jam, about 1 hour 15 minutes.Taste and adjust seasoning, then cool and refrigerate until ready to

use; this will keep at least a week.Makes about 1 pint.— Mark Bittman, The New York Times

1½ pounds good ripe tomatoes (Roma are best), cored and coarse-ly chopped

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon grated or minced fresh ginger

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeno or other pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

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Toss tomatoes with bread crumbs to soak up the juices, if desired. Drizzle the syrup over the tomatoes and serve.Makes about 1 cup of roasted tomatoes.— “Big Vegan” by Robin Asbell

instead of that ...“boring slice of american cheese”

BLuE-chEEsE saucEA perfect topping for your Buffalo burger, or as a dip for crudites.

1 ounce Danish blue cheese, crumbled (about ¼ cup)

2 tablespoons low-fat buttermilk

1 tablespoon light mayonnaise

Pinch of sugar

½ teaspoon Dijon mustard

1/8 teaspoon freshly ground black pepper

Mash blue cheese with the back of a fork in a small dish. Stir in remaining ingredients. Slather on top of burger buns.Makes enough for 4 burgers.

— Shape magazine (shape.com)

BEEr chEEsE saucEAny beer will do in this recipe (I borrowed a Michelob Ultra from

my neighbor), though the better the brew, the better the sauce. I used the leftovers for mac and cheese; it also would be good as a chip dip or drizzled on nachos.

2 tablespoons butter

2 tablespoons flour

½ teaspoon mustard powder

3/4 cup beer

½ cup half-and-half

1½ cups grated sharp cheddar

1 tablespoon horseradish

Melt butter in a saucepan over medium heat. Stir in flour and mus-tard powder; cook, stirring, 2 to 3 minutes (do not brown). Whisk in beer; bring to a simmer, then whisk in half-and-half. Simmer, whisking, until thickened, about 4 minutes. Stir in grated cheddar and horseradish.— Food Network Magazine

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sLoW-roastEDhEirLoom tomatoEsBarbecue isn’t the only thing that benefits from slow

and low cooking. This super-simple preparation brings out the tomatoes’ natural sweetness. The balsamic syrup is addictive.1½ pounds heirloom cherry tomatoes, halved8 small shallots, peeled6 garlic cloves, peeled2 tablespoons extra-virgin olive oilSalt½ cup balsamic vinegar2 tablespoons agave syrup (I substituted maple syrup)1 stem fresh rosemary½ cup dried bread crumbs, toasted (optional)Preheat oven to 225 degrees. Line 2 baking sheets with

parchment paper and place tomatoes, cut-side up, on the pan. Sprinkle shallots and garlic around the tomatoes. Drizzle them with oil and sprinkle with a pinch of salt. Roast until tomatoes are shrunken and sweet, about 2 hours, switching the pan positions after an hour. Trans-fer them and any juices on the pan to a medium bowl.In a small saucepan, combine vinegar, agave syrup and

rosemary, and bring to a boil. Cook for about 5 minutes over medium heat, until liquids reduce to ¼ cup and form a thick syrup. Remove rosemary with a fork and season the syrup with a pinch of salt.

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instead of that ...dill-pickle spear

homEmaDEBrEaD-anD-ButtEr PickLEsThese are for sweet-pickle lovers.1 pound cucumbers, sliced ¼-inch thick (“pickling” or kirby

cucumbers work best)1 large sweet onion, thinly sliced¼ cup kosher salt½ to ¾ cup sugar½ cup distilled white vinegar¼ teaspoon ground turmeric1 tablespoon mustard seeds1 tablespoon coriander seeds (if ground, use 1 teaspoon)¼ teaspoon celery seedIn a medium bowl, combine the cu-cumbers, onion and

salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Rinse cucumbers and onions with water and drain well. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple of hours.Makes about 4 cups pickles, filling a 1-quart jar.— Smittenkitchen.com

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instead of that ...slice of raw onion

PickLED rED onionsThis tart burger topping takes just five minutes to prepare, but

the flavor is boundless. Stir the onions into potato salad, layer them in quesadillas, sprinkle them on salad greens or use them as a garnish for hors d’oeuvres.1/3 cup cider vinegar2 tablespoons sugar½ cinnamon stick1 bay leaf¼ red jalapeno chili½ tablespoon kosher salt1 teaspoon black peppercorns¼ pound red onions, juliennedHeat all ingredients except onions with 1 cup water to a sim-

mer in a saucepan. Simmer for five minutes and remove from heat. Pour the pickling liquid over the onions in a mixing bowl and let cool to room temperature. Reserve the onions in the liq-uid until you are ready to use them. Onions will hold refriger-ated for seven to 10 days.Makes ¾ cup, or enough for six burgers.— MarthaStewart.com

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George Albers, MD Board Certified

Dan Davis, MD Board Certified

Pam Spencer, NP

Southern IndIana oB/GYnPhYSIcIan’S PractIce orGanIzatIon, Inc.

2450 Northpark Suite A • Columbus • 812-376-3311www.southernindianaobgyn.net

instead of that ...slice of raw onion

GriLLED GrEEn-onion mayonnaisEThis easy mayo will keep in the fridge for up to three

days and has a nice, slightly charred flavor. Also tasty on fish sandwiches.8 green onions, scallions or small bulb onionsOlive oil, for brushingSalt and pepper to taste1/3 cup mayonnaiseGrated zest and juice of 1 lemon2 teaspoons chopped fresh basilPrepare a medium-hot grill. Place a perforated grill

rack over the grill grate. Brush the onions with olive oil and season with salt and pepper.Place scallions on the perforated grill rack and grill,

turning every minute or so, until the onions get good grill marks. Let cool.Chop the onions and combine with mayonnaise, lem-

on zest, lemon juice and basil until well-blended. Serve right away or cover and refrigerate for up to 3 days.Makes about 2/3 cup.— “The Gardener & The Grill: The Bounty of the Gar-

den Meets the Sizzle of the Grill” by Karen Adler and Judith Fertig— MarthaStewart.com

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reCommended readinG

“The Vanishing Act,” by Metta Jakobsen On a small snow-covered island — so tiny that it can’t be found on any map — lives 12-year-old Minou, her philosopher Papa (a descendant of Descartes), Boxman the magician and a clever dog called No-Name. A year earlier Minou’s mother left the house wearing her best shoes and carrying a large black umbrella. She never returned. One morning Minou finds a dead boy washed up on the beach. Her father decides to lay him in the room that once belonged

to her mother. Can her mother’s disappear-ance be explained by the boy? Will Boxman be able to help find her? Minou, unwilling to accept her mother’s death, attempts to find the truth through Descartes’ philoso-phy. Over the course of her investigation Minou will discover the truth about loss and love, a truth that “The Vanishing Act” conveys in a voice that is uniquely enchant-ing.— Viewpoint Books

It’s time to winterize the garden and other planting areas within your landscape. If there are areas of the garden that are done producing, chop and shred residue in preparation for tilling. Tilling in residue allows plant material to decompose and helps reduce insect and disease problems for the next year.

Also consider using a winter cover crop to prevent soil erosion, increase the organic matter content of the soil, and reduce weed infestations.

— Extension educator Mike Ferree

LandSCaPe LoGiC

This is your annual flu shot reminder. It’s flu season. Protect yourself and your family with a flu shot. Contact your local medical provider or pharmacist to find out where you can get vaccinated.

— She magazine

HeaLTHy HaBiTS

A big fall trend in makeup is the cat eye. This trick for dramatic evening eyes is sim-ple and easy to pull off. The key to this look is to apply a thin line to the inside rims of the lids. Make sure to sharpen the pencil after lining. Holding the skin of your upper

lid taut, dot liquid liner along the upper lash line as close to the eye as possible. Apply line from corner to corner of eye, extending the line upward at the outer corner of eye. Let liner dry for a few minutes before touching.— about.beauty.com

BeauTy BiTS

5240 n. U.s. 31, columbus, in • 812.372.8834 • www.kennyglass.com


LandSCaPe LoGiC

5240 n. U.s. 31, columbus, in • 812.372.8834 • www.kennyglass.com

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October She Magazine