September 2011

Green LivingMonthlySeptember 2011 • greenlivingmonthly.com

WINE…YESTERDAY AND TODAY

What is Holistic Dentistry?

Too Busy to Cook Healthy?

Cool, Clean & Refreshing; But Can I Drink It?

2 • GreenLivingMonthly.com • August 2011

DeFelice Holistic Family Dentistry

DeFelice Holistic Family Dentistry

Energetically biocompatible, scientifically natural Dentistry- delivered with loving care!

Armand V. DeFelice, DDSLoretta A. Rosier, DDSLouise C. DeFelice, DDS

4703 N. Maple Street Spokane, WA

(509) 327-7719

Holistic Dentistry could be called Whole Body Dentistry because Holis-tic Dentists look at how the teeth and mouth are connected in various ways to the whole body and how dental ma-terials affect the human body. A good example of this connection is the fact that each tooth is aligned to an energy meridian that goes to some part of the body. For example the upper first mo-lars are connected to the thyroid, stom-ach, spleen and breast the lower first molars to the lungs and large intestine. The wisdom teeth connect to the heart and small intestine, etc.

Therefore, one can readily see how filling materials, crown materials and cements can adversely affect the body if the materials are non-biocom-patible, that is to say that they dimin-

ish the LIFE ENERGY of the human body. Many commonly used materials do this.

The most obvious example of a non-biocompatible material is silver amalgam which is composed of 48-55% mercury, the second most toxic poison known. This mercury vapor-izes off continually, twenty-four hours a day, an inch and one-half from your brain. Another common poison is Flu-oride, the third most toxic poison. Six-ty-five percent of the U.S. has it added voluntarily to the drinking water. Ar-senic is much less poisonous than mer-cury or fluoride.

Here are the facts about AMAL-GAM published by Bio Probe in 1993, all of which is true today.

• FACT: “Silver” or amalgam den-tal fillings contain from 48-55 percent mercury, 33-35 percent silver, and vari-ous amounts of copper, tin, zinc, and other metals. Since mercury is the ma-jor component of a silver filling, any representation of the material should include the word “mercury.” Thus, in this office, we refer to them as mercury dental fillings.

• FACT: Mercury is a powerful poison. Published research has shown that mercury is more toxic than lead, cadmium, and even arsenic. Further-more, there is no known toxic threshold for mercury vapor and world renowned mercury toxicologists have stated that no amount of exposure to mercury va-por can be considered totally harmless.

• FACT: Scientific research has

demonstrated that mercury, even in small amounts, can damage the brain, heart, lungs, liver, kidneys, thyroid gland, pituitary gland, adrenal gland, blood cells, enzymes and hormones, and suppress the body’s immune sys-tem. Mercury has been shown to pass the placental membrane in pregnant women and cause permanent damage to the brain of the developing baby.

• FACT: Mercury is continually released from mercury dental fillings in the form of mercury vapor and abraded particles. This process is stimulated and can be increased as much as 15-fold by chewing, brushing, hot liquids, etc. The World Health Organization re-cently concluded that the daily intake of mercury from amalgam dental fill-ings exceeded the combined daily in-take of mercury derived from air, water and food (including fish).

• FACT: The mercury vapor re-leased from mercury dental fillings is absorbed very rapidly and thoroughly in your body primarily by inhalation and swallowing.

• FACT: In human autopsy stud-ies, it has been found that there is a direct correlation between the amount of mercury found in the brain and the number and surfaces of mercury fill-ings in the teeth.

• FACT: Mercury causes normal intestinal microflora to become mer-cury resistant and antibiotic resistant. Mercury resistant bacteria cause mer-cury in the intestinal tract to be con-verted back into vapor and recycled

back into the body. Antibiotic resist-ance is becoming a major medical con-cern.

• FACT: Recent scientific research has shown high levels of mercury in the brains of individuals dead from Alzheimer’s disease (AD). Other re-search is demonstrating mercury can cause similar pathological effects in the brain as that seen in Lou Gehrig’s disease (ALS) and AD. Laboratory studies of spinal fluid from ALS and AD patient’s has confirmed that mer-cury inhibits key brain detoxification enzyme systems.

In our office, we have found that the average patient with mercury fill-ings has an improperly functioning im-mune system that is down to 25% or less – definitely not the 100% we want it to be. We find that there are several other functional body measurements that are definitely not ideal.

After the mercury has been re-moved and the individual has detoxed using our innovative and simple meth-ods, then the functional measurements return to ideal and the vast majority of all the symptoms disappear. It’s truly amazing!

There is a great deal involved in diagnosing, discussing and treating mercury toxicity, from measuring the electrical currents that run through the fillings to individualizing detox pro-grams. This is why we start our first visit for removal of silver fillings with a consultation to determine how; we can achieve the best result for each in-dividual patient.

In our opinions, your overall health and longevity is dependant on ridding your body of these horrible toxins. If you are interested, please call and schedule with us (509) 327-7719.

Dr. Armand graduated from the University of Washington School of Dentistry and opened his own dental practice in 1959. He has been at this current location since 1966.

Dr. Armand has advanced certifi-cation in orthodontics, TMJ and facial pain, holistic dentistry, CRA, neural therapy, nutrition and occlusion. His passions are providing biocompatible dental materials, mercury removal and enhancing structural balance.

Dr. Armand has written a manual of his own original work on the diag-nosis and detoxification of mercury toxicity by muscle response testing”, and has taught seminars on this to the Holistic Dental Association.

What is Holistic Dentistry?Written By Dr. Armand DeFelice DDS

BEFORE

AFTER

August 2011 • GreenLivingMonthly.com • 3

Vol. 1 Issue 2September 2011

Contributing Writers:

EditorChris Ellis

[email protected]

509-981-3839

greenlivingmonthly.com

October 2011Deadline:

Wednesday September 21

Advertising Copy and Event Listings must be submitted by the above date. Please call if you have any questions.

Green Living

Contents

Our goal is to bring useful local information and tips to individuals, organizations and businesses that every day are joining the collective movement towards more responsi-ble stewardship of our environment

and planet.

Monthly

PublisherDana R. Michie

[email protected]

509-467-3826

As summer draws to a close, it’s hard not to feel a little melancholy saying goodbye to our warm months and more carefree, outdoor living.

But fall still means warm, dry days, albeit cooler nights. We put away shorts and flip flops and begin to pull out our favorite old jeans and sweatshirts. Instead of salads, we opt for soups . We put away our nice cool cotton sheets and replace them with cozy flannel.

This season has its own charismatic per-sonality, and there’s still much to enjoy: the magnificent fall colors, the earthy smell in the air of nature beginning to shut down; cooler temps to hike an d camp, canoe and ride bikes.

So, don’t dismay, get out and enjoy our beautiful Northwest Fall!

Frog Artist,Kristi Stout Goodbye to Summer

Chris Ellislakespokanemedia.com

[email protected]

509-981-3839509-467-3826

2 What is Holistic Dentistry

4 Wine...Yesterday and Today!

6 Too Busy to Cook Healthy?

8 Cool, Clean & Refreshing; But Can I Drink It?

10 Health Savings Account for High Deductible Health Plans

11 Children and Organic Foods: Other Peoples Kids

11 Recycle & Reuse with Recycle Sally

13 It makes my skin crawl

15 Raw based diet for your pet?Cover: Harvest time! Image courtesy of China Bend Winery.

Dr. Armand DeFelice DDSAlli Kingfisher Kelly Lerner

Madeline KingTracy Ridgeway


Whenhumankindofficiallystartedmakingwineisunknown.It’spossiblethatit’sasoldastheplanetitself.Itseemstohaveplayedaprevalentroleinalmosteverycivilizationinantiquity.Thereisarchaelogi-calevidenceofwinemakingdatingbacktobetween8,000BCto6,000BC.TherearefindingsofcrushedgrapesinnorthernGreece(thencalledMacedoniadatingback6,500yearsago.Winedatingfromthe2ndand1stmillenniumBChavebeenfoundinChina.TheGreeks,however,after1000BC,wereproba-blythefirsttoproducewine(andoliveoil)inlargecommercialquantities.WineandoliveoilwerethepayloadoftheMediterraneantradeasevidencedbythenumbersofoliveoilandwinecontainersfoundinstorehousesandshipwrecks.

I’veoftenwonderedifwinewas“discov-ered”quitebyaccident.MaybeAdam,afterleavingtheGarden,gatheredsomegrapesandthrewtheminacontainerandforgotaboutthem.Monthslater,hecameback,sampledthejuicefromfermentedgrapes,andwinewasborn.Ittastedgood…andthemorehedrank,thebetterittasted.

Winehasbeenusedbyancientpeoplesforavarietyofculturalreasons.InIslam,winewas(is)forbidden.However,itwasusedasmedicineandperfume.AncientEgyptiansusedherbsandorganicproductsintheirwinefortreatmentsfordiseasesandill-health.ArchaeologistsfoundajarinthetombofthePharoah,ScorpionI,(3,150BC,)thatanalysisshowedcontainedherbsofbalm,coriander,mint,sageandpineresin.Egyptianrecordswrittenonpapyrusnoted

herbsinwinetreatedconditionsfromstom-achupsetstoherpes.Winewas(andis)usedfortheCelebrationofCommunion,thebloodofChrist.AttheheightoftheRomanEmpire,wine

qualityhadreachedasophisticationrival-lingtoday’sstandards.ThebestwineatthetimewasFalernianwinefromItaly,butlaterFrance(thencalledGaul)surpassedtheItal-ianwines,atleastinreputation.DuringtheDarkAges,thequalityofwinenotablydimin-ished,thoughinChristiandietsandwithinthemonasteries,winewasconsumed(prob-ablyinsecretlikeourProhibitiondays),pos-siblybecausethedrinkingwaterwastainted.Followingthisperiod,withtheriseofthemonarchiesofEurope,andbecausetheroy-alsownedthelandwherethevineyardswerelocated,wineonceagainrosetothedegreeofexcellencethatcontinuestoday.WineinAmericawasfirstproducedbythe

SpanishinFloridainthe16thcenturyusinglocalgrapes.WineproductionmovedtoCali-fornia,(specifically,SanDiego,)througha

WINE…YESTERDAY AND TODAYStory • Chris Ellis Photos • Don Schneider

“After the Flood, Noah became a farmer and planted a vineyard.”

Genesis 9:20

If you go back to the Greeks and Romans, they talk about all three - wine, food, and art - as a way of enhancing life.

Robert Mondavi


missionarynamedJuniperoSerra,andmostprobablyfortheCatholicmassceremonyofEucharist.By1910,winegrapes,throughtheimmi-

grationofFrench,GermanandItalians,weregrowinginmanypartsofWashingtonState.In1920Prohibitionwaspassedputtingahaltonwinemaking.Understandably,thisdidnotstopmanycitizens,andhomebrewedbeer,wineandspiritswereborninbasementsandbathtubs.WhenProhibitionblessedlyended,the

firstcertifiedwineryintheNorthwestwasfoundedonStretchIsland,inPugetSound.By1938therewere42wineriesthroughoutourstate;today,thereare700“plus.”The“plus”hastodowiththosefilingtheproperpaperworkinOlympia.WashingtonStatewinehastheuniquead-

vantageofhavingahugediversityinclimatezones,grapevarietals,vineyardpracticesandwinemakingstyles.Withthiscombinationitisimpossibletoprofiletheperfectvintageforourstate.However,thereareseveralfac-torswithintheclimatesthatdoleadtoidealvintageconditions.Washingtongrapegrow-ingareashave4seasons,unliketheirMedi-

terraneanwinerivals.WintertemperaturesinWashington(28to45degrees)promotefulldormancywhichallowsvinestostoreenergyintheformofcarbohydratestoutilizeinspringbudding,rootgrowthandtokilloffpossiblevinepests.Springtemperaturesriseslowly(50to

60degrees)promotingvineandleaf“budbursts.”Itisourrainytimewhichalsohelpssaturatethegroundtobeusedduringthedrysummermonthsforleafdevelopment;hence,photosynthesis.Maybringsflowerstousall,includingthevines,wherefruitsetintheformoftinyseedsbegins.Theonsetofsummergivesussteadily

risingtemperatureswhichpromotegrapedevelopmentandleadto“veraison,”(colordeepeningandphenolicripening.)Increas-ingsunlighthoursproducesugars(forthatmagicalsugartoalcoholtransformation.)Smallamountsofrainanddailytempera-tures(between2amand2pm)canvary40degrees,ensuringthebalanceofhighacidlevels.Andmypersonalfavorite,Autumn:The

Harvest.TheVendange.Slowlycoolingtempsretainacidsandmakeforphenolicmatura-

tionwithoutsugaraccumulation.Verylittle,ifanyrain,ensuresnodilutiontograpejuice.TodayintheUnitedStates,California

remainsthelargestproducerofwine.NewYorkisthird,andourownWashingtonStateissecond.ThoughtheMediterraneanclimatehasbeentoutedasthebestgrowingenviron-mentforwineproducinggrapes,WashingtonStatehas(inmyandmanyother’shumbleopinions,)reachedaqualityofexcellencethatrivalseventhebestoftheoldvineyards.Inancienthistoryandtoday,winehas

beentoutedasbeinggoodfortheblood,goodfortheheart,goodfordigestion,goodfortheimmunesystem,andgoodforthespirit.Today,itisnowknownthatwinecon-tainsphytochemicals(flavanoidsandres-veratrol),orantioxidants,whichdestroyfreeradicals,whichcausecellulardamage.Wineisfoodandmedicine,andinmod-

eration,itiseasytosayitcouldbeoneofearth’sgreatestgifts.. Wine is constant proof that God

loves us and wants us to be happy. ~Benjamin Franklin

LEFT: Zinfandel Grapes at the Schneider Family vineyard ready for har-vest. RIGHT: Cart loads of grapes are transport-ed to the press. BELOW: A pomace cake fresh from the pressed grapes. BELOW RIGHT: Grapes are carefully harvested from the vines.


Too Busy to Cook Healthy?Story • Chris Ellis Photo • Kenneth Adelman

Youknowyouwantto.You’vebeensayingitforyears..”Igottaeatbetter.”You’recommitted,butthenyourealizeitistimeconsuming.And,whowantstogethomeat6:00or7:00pmandmagicallyturnintoMarthaStewart(or,PaulPrudhomme?)Notme,either.Ihopetogiveyousometipsinthiscol-umntomotivateyoutotakethetime(withinreason),tocookforyourselfandyourfamilyinhealthful,deliciousway.I’llsayitrightoffthebat,though…

ifyou’regonnadothis,preparetogetchopping.Youmustchoptoeathealthy.Investinginafoodproces-soriswellworthit;itdices,itslices,itmakesyourcookinglifesomucheasierandcheaperinthelongrun(cheapertobuywholecheesesthanalready-grated.)Youcouldalsobuyorganicfrozenveggies,butthat’smoreexpensivethanslicingyourown.(However,it’snicetokeepacoupleofthesehandyfrozenpacketstothrowintosomegoodorganicsoupbase.)Infact,that’saneasyone:Buysomeorganiccannedorpack-

agedsoupbase.Theycomeinallfla-vors.AfavoriteofmineisaImagine’sOrganicFireroastedTomatoBisque.Sautesomeonionsandgarlic;addthesoupbase.Letitsimmerwhileyougochangeyourclothes.Addsomenon-soymeatballs(byQuorn)anddriedtortellini;ahandfulofdifferentherbslikebasil,oregano,redpepper(ifyoulikeithot).Letsimmerforanhourorso(orless…there’snorulehere.)ServewithFrenchbread….andVolia,you’vegotahearty,healthy,organicandfillingdinner.AnotheronethatIlove,especially

incoolerweather(whichunfortunatelyoutlasteditswelcomethisyear!)isstuffedpotatoes,preferablysweetpotatoes.Sweetpotatoescontainalotmorenutrientsthanyouraveragewhiterussett(sorry!)potato.Butei-therarebettersubstitutesthanpullingthroughthefastfoodplaces,yes?Bakeyourpotatoatabout425un-

tilsoftwhenyouputaknifethroughit(probablyabout45minutes.)Takethepotatoout,cutinhalf.Fillitwithorganic,gratedcheese,topwithsomenuts,(choppeddriedfruitsinasweetpotatoarereallyyummy!)Servewithahandfulofgreens.You’re


2422 E. Sprague Ave. 7302 N. Division St. 534-0694 484-7387

Spokane’s Local Garden Store Supplying Spokane Gardeners With

Quality Products Since 1944

See us for a full line of organic soil amendments, fertilizers, pest controls, beneficial insects, and everything else for your garden and pet needs.

askingwherethebeefis?Idon’teatmeat,sodon’tbelookingforthoserecipeshere.However,ifyoumust,youcansubstitutegroundbeef(buteeeeyooooooo!Atleasttrytomakeitfreerangeand/ororganic!)Ifit’sawhitepotato,I’vefilleditwithbrownednon-soymeatlessgrounds(againQuorn),onions,garlic,toma-toes,salsa,cheeseontop.Honestly,thisdoesn’tsoundlikemuch,butitfillsyouup!Let’snotforgetstirfrying.(Again

withthechopping.)But,youcanalwaysbuyabagoffrozenorganicveggiesinsteadofchopping.Stirfrygratedcarrots,peas,green

onions,mushrooms,&waterchestnutsinsomesesameoil.Youcouldaddsometofu,cubed,ifyouwanttotakeawalkonthewildside.(Personally,Ilovetofu,butthat’sjustme.)Addalit-tlesoy/gingerdressing/marinadeandsoysaucetomakeasauce.Serveoverrice.Andhey,buyaricecooker.It’ssoworthit.Youcanevendoallofthisinsidethericecookeritself.Like,getyourricegoing,andattheend,addalltheseveggies.Everythingcooksuptogether.Servewithmoresauceandsoysauce.Filling,delicious,healthy.Sprinklesomeslicedalmondsonthetopforyourprotein.

Comeon,youcandoit!Andthebestpart,mostofmyrecipescaneasilybedoubledtofreezeforfuturemeals.Whatcouldbesweeterthancominghomeandpoppinganalready-cookedmealintotheoven.(Idon’tuseamicrowaveeitherforalotofreasons.Butifyoumust…) Now,let’sgettosomebigger

dishes.Howaboutfish?Yes,Ieatit.Theydon’thavebigbrowneyes.HaveyouevertriedBasaorTilapia?Theseareanamazinglygoodwhitefish,firmandCHEAP!Putsomebreadcrumbs(youcan

buygreatorganicbreadcrumbs)onaplate.Drizzlewineorlemonjuiceoveryourfish,thenfinishthatglassofwineorlemonwater.Coatthefishwithbreadcrumbs.Putthefishinafrypanwithalittle,itsy,bitsybitofoliveoil(thisisnotadeepfrieddish).Cookononesidetillwhiteandthenflipover.Youcanputpepperandherbsonwhileit’scooking.Meanwhile,you’vestartedsomericegoinginyourricecooker(investinit…itcouldsaveyourlifesomeday!)Servethecookedfishalongsidethecookedrice;addahand-fulofsaladgreens…You’vegotyourselfadelectablelooking,easy,cheapandveryhealthylittledinnerthere.And,onemoreyummyoneand

thenIgottago(tocookdinner,Silly!)Here’ssomethinggreattodowiththatleftoverfish(agoodreasontocookmorethanyou’lleat.)What?Fishtacos,that’swhatI’mtalkin’about.Takeasoft,flourtortilla(abig

one);cutyourleftoverfishinbite-sizepiecesandplaceonthetortilla.Takesomeorganicsalsaandsourcream,mixtogetherforasauce;pouroverfish.Addgratedcheese,cilantro,jala-penos(forahotone!),maybesomeblackbeansifyou’refeelingadventur-ous.Rollthetortillaupandputinalargebakingdishthat’sbeengreasedwitholiveoil.Putafoiltentontop(don’tletittouchthefish;youknowwhattheysayaboutaluminiumandAlzheimer’s.)Bakeat350forabout30minutes.Everyonelovesthisone…exceptforfolkswhodon’tlikefish.Okay,sosubstituteorganicand/orfreerangecookedchicken.Youbbq’dthatchickenafewnightsago,right?Okay,sothat’senoughfornow.If

Ihaven’temphasizeditenough,trytouseorganicwheneverpossible.Ifyoucan’t(Iknowit’spricey),atleastgoorganicdairy(moreonthatevillater.)Trytoincludesomethinggreenineverymeal…soimportant.Weneedthatchlorophyl:bloodcleanser,fiber,allaroundveryimportanttogood

health.Oh,Ijustthoughtofonemoreand

thenIreallyhavetogo.Whodoesn’tlikeatacosalad?Evenkidsliketacosalads.Hereyago:UseRomainelettuce.Chopsmall,

putinsaladbowl.Sautesomeonion,garlicandmeatlessbeef(orifyou’reacarnivore,freerangechickenoror-ganicbeef).Addredkidneybeans.Letcool.Addcooledmixturetolettuce.Addchoppedtomatoesandgreenonions.Mixuporganicsourcreamandsalsa(1/2and½ortotaste),andtosswithsalad.Addgratedcheese.Tosssomemore.Thentakesomeorganictacochipsandcrunchthemupinaplasticbag.Topthesaladwiththis.Tossoncemore.Servewithasideofslicedavocado.Everyonelovesthisone,nokidding.Itwillkeepovernightforyourlunchthenextday.YoumayhavenoticedIdon’t

mentiontoomuchaboutquantities.I’mnotintothat.Idon’tevenownmeasuringspoonsorcups(Ispentthatmoneyonaricecooker.)Justaddwhatyouliketoyourowntaste.Thatway,ifyouhavetomakeapopmeal,youcanjustwingitandtotallyimpressyourfriendsandfamily.Okay,nowIreallygottago…I’m

starving.BonApetit!

Smoke from burning leaves and wood is as

harmful as cigarette smoke and can

contribute to birth defects, cancer and lung

disease. Not only is outdoor burning dangerous,

but it is illegal in most communities and can

carry large fines. Chip or compost your yard

waste instead of burning. And

NEVER burn your garbage. This fall,

start really protecting your family.

For clean healthy alternatives to

burning, visit our website.

www.ecy.wa.gov/BreatheTheDifference

BREATHE THE DIFFERENCE


never-ending supply of drinking water is something that most of us in the US take for granted. We

simply turn on the tap and there it is. But, whether it is to improve the taste or for specific health concerns, more and more Americans are beginning to use a home water treatment system. But how do you know which product is right for you?

Should you use a $20 pitcher in the fridge or invest in a sophisticated whole house system?

Before purchasing a home water treat-ment system you need to consider your lo-cal water quality, the chemicals of concern in your area, the costs and maintenance of the unit, product performance and certifica-tions and your own health to find a system

that fits your needs.Know Your Water

Contaminants can enter a water supply as a result of human or animal activities or because they occur naturally in the environ-ment. The main sources of contamination in drinking water supply (with their associ-ated health risks) are:

• Bacteria and viruses (disease)

• Chemical contamination, usually ni-trates, from fertilizers and pesticides (blue-baby syndrome)

• Radon (increased risk of cancer)• Lead (developmental delays in chil-

dren)• By-products of disinfection (see be-

low) In order to select a filtration system,

Cool, Clean & RefreshingBut Can I Drink It?

By Alli Kingfisher and Kelly Lerner

A


• Chemical contamination, usually ni-trates, from fertilizers and pesticides (blue-baby syndrome)

• Radon (increased risk of cancer)• Lead (developmental delays in chil-

dren)• By-products of disinfection (see be-

low) In order to select a filtration system,

first get a clear picture of the water qual-ity in your home. If you have a municipal water supply, contact your local water sup-plier and ask for the annual water qual-ity report (sometimes called the Consumer Confidence Report). This report lists lev-els of contaminants, disinfection chemi-cal methods, and disinfection by-products concentrations in your water. Some of these

reports can be found on the Environmen-tal Protection Agency website: www.epa.gov/safewater/ccr or at the Environmental Working Group’s National Drinking Water Database: www.ewg.org/tap-water/whats-in-yourwater . If you have a well, get your water tested.

Disinfection of municipal water sup-plies usually involves chlorine, ozone,

chloramines, and/or chlorine dioxide. Though modern chemical water disinfec-tion has improved public health by elimi-nating most water borne diseases, scientists have discovered that by-products can form when these disinfectants react with natural

Cool, Clean & RefreshingBut Can I Drink It?

YOUR WATER continued on page12


Spokane's Family Farm...."Where milk comes from"

Tours and Classes Available! Call for Scheduling.

A Health Savings Ac-count (HSA) is a spe-cial account owned by an i n d i v i d u a l where con-tributions to

the account are used to pay for cur-rent and future medically necessary expenses. You must have an HSA qualified high deductible health plan (HDHP) to open or contribute to an HSA in your own name. Anyone can contribute to your HSA. Contribu-tions can be made by an employee or employer tax free.

What can monies in HSA’s be used for? IRS Publication 502 pro-vides a list of allowable expenditures including:

• Co-pays and deductibles • Chiropractor and Acupuncture

(alternative type treatments) • Contact lenses, contact lens so-

Health Savings Account for High Deductible Health PlansBy Madeline KingMDK Insurance Services

We, at Green Living Monthly, like you, understand that a com-mitment made towards alterna-tive healthcare, in whatever form that may take, is likely to cost you a lot more money; out of your pocket vs. what any health plan may cover. We cannot recommend or refer you to any one plan; that choice is yours to make, but hopefully, through this health insurance column, we can assist you in making an educated choice.

lution, and prescription glasses • Smoking cessation programs,

drugs, patches and gum • Medical Monitoring and testing

devices • Dietary supplements (vitamins,

minerals, etc) when used to treat an illness

• Massage therapy to treat an in-jury

• Dermatology as long as it is not for cosmetic purposes

• Doctor recommended weight loss programs

• Prescription Drugs • Orthodontia • Flu shots • Birth control pills and condoms • Hearing aids and batteries • Speech therapy • Psychotherapy, psychiatry, psy-

chology • Physical therapy • Fertility treatments • First Aid Kits • OTC contraceptives and Ro-

gaine The money in your Health Sav-

ings Account is your own. This means your employer cannot tell you what to do with your own money or restrict what you can spend it on. Since it is your money, it goes with you when you change jobs.

You are in charge of your Health Savings Account funds, making you and your doctor the decision makers. There is no time limit for reimbursing yourself for your health care expenses; you are required keep legible receipts and records in case you do reimburse yourself or are audited. You decide whether and how much to spend from the account for your medical expens-es, whether to spend out-of-pocket or save the HSA money for the future. After age 65, you may withdraw the monies with no penalty, but it will be counted as regular income.

The new health care reform (PPCA) allows for preventive care coverage with no cost to include HDHP’s. All procedures under an HDHP are subject to the deductible including prescription benefits. Once you have met your deductible, your HDHP kicks in.

If you move from an HDHP to a non HDHP insurance product, you may no longer contribute to your HSA but you may continue to draw on it to pay for medical expenses.

Madeline King, President, MDK Insurance Services, has more than 30 years of experience in the health insurance industry, particularly in group benefits. She is knowledgeable of market and industry trends, and can simplify the arduous task of shop-ping for your company’s benefit needs. Her clients include all industries such as banks, hospitality industry, medical device companies, financial compa-nies, and the entertainment industry.

SPOKANE RIVERKEEPER®

presents

sponsors

Friday, October 21, 6 PMSpokane Masonic Center “Falls Room”

Go to spokaneriverkeeper.org or call 464.7602 for ticket info

Tickets $25

Music by Jesi B. & The All Rites

...for a fishable & swimmable Spokane River


After the party’s over…ResurrectthoseMardiGrasBeads!Hang

thebrightlycoloredbeadsfromwinter’sbaretreebranches.Instantyardart.Comespring,danglebeadsoutsideawindowandenjoythefirsthummingbirds.Discouragebatsfromhangingfromyourhome’sevesbyhangingafewstrandswheretheyonceperched.Draped

strandsofbeadsaroundyourChristmastreebecomegarland,andtheshinybeadsstrewnontabletopsaddafestivetouchtoanyparty.Don’ttossbeerbottlecaps.Instead,getridofpeskycockroach-

es.FillthecapswithBoricAcidandtuckthemundercabinetsandinnooksandcranny’s.Poof!Nomorebugs.Timeforagameofpoker?Bottlecapswilltaketheplaceofpokerchips.Girls,trans-formthecapsintojewelry.Insertafavoritethumbprintpictureorquotationintotheinsideofthecap,fillwithresinandattachfindingstofromearingsandpendants.Or,glueamagnetonthetopofthecapanddisplayyourartworkonthefridge.Lastly,winebottle

corks,(myfavorite)!Buildasimpleboxframe,8”square,sides¾”highwithathinbacking.Gluecorksinsidetheframetoformawinecorktrivet.Buildthesameframeonalargerscaleandmakeawelcomemat.Protecthardwoodfloors:care-fullyslicethindisksfromacork.Gluethedisksonthebottomofchairandcouchlegstoeliminatefloorscratches.Silenceabangingcabinetdoorbygluingacoupleofthecorkslicestotopandbottomofthedoorframe.Decorateyourwinecellarbyfillinginthecabinetdoorswithcorks.Usechampagnebottlecorkstoformthecabinetknobs.Acorkwillstandinforafishingbobanyday.Plus,afloatingcorkwillentertainaboredchilduntilhelands“thebigone”Corksentertainadultsaswell:Dropacork,heldbetweenthumbandforefinger,6”aboveandparalleltothetabletop.Theperfectdropwilllandthecorkinthestandingposition.Goodluck!Nextmonth…C.D.’’s!Remember,alwaysRECYCLE,REUSE.

Recycle & Reusewith Recycle Sally

I have no children of my own, but I do have access to my niece and nephew who come to visit and stay for periods of time. My brother is a wid-owed parent with his own business, so there is barely enough time to breathe, let alone trying to evolve into a more organic lifestyle.

Here’s where I come in! I’ve made it my mission, (much to my brother’s dismay, cause it costs him), to encour-age the kids to make wise food choic-es. I show them how to read labels; and, if they can’t pronounce a word or if it’s too many letters, they probably don’t want that food. Surprisingly, my niece, was pretty excited about this. She will now grab things in the store and read the back label. This is good since I can’t see the words without cheaters, which I oftentimes forget to bring.

When they come to our house, they can make choices about what they want to eat, and as long as I re-tain veto power, I will make it, usually with their help, but only with whole, organic ingredients. I can almost never go wrong with a pasta dish. I make a spaghetti sauce out of Newman’s Or-ganics and then add fried Quorn non-soy meatless grounds. Sometimes, if they’re not looking, I can also slip in some organic mushrooms and green peppers. Dessert usually consists of some sort of fresh organic fruit com-pote, maybe with some organic choco-late syrup. Or perhaps, a root beer float made with Rice Dream and root beer with stevia (a natural herbal sweet-ener.)

The only whining that really goes on is when I insist on something green for every dinner. This was not easy. Green to them means Green Dye #50123851, preferably in candy. So, in

summer, I have them pick the lettuce out of the garden for a dinner salad. Somehow, this activity makes them excited about eating it. (Clearly, they are latent farm-to-table advocates, they just don’t realize it!)

I also try to encourage, well okay, mandate, that they play outside instead of watching TV or computing. They are both very athletic anyway, but in today’s world, it seems kids are much more drawn to electronic games and activities than in engaging in the real thing. I have been called “too healthy,” and “bossy” at times, but they always want to come back.

My finest moment was glanc-ing out the kitchen window on a crisp fall afternoon (as I was preparing a tofu casserole…no, not really!) and seeing them fly down a small hill in our backyard on 2 large flattened card-board boxes, laughing hysterically. This is now officially called “Card-board Hill.“ We use it in summer as well with some recycled Hefty trash bags laid side by side down the hill with the hose running on it. Remember “Slip N’Slide?”

ORGANIC KIDS

Other People’s Kids...By Chris Ellis


organic matter, such as decaying veg-etation, or when certain compounds, such as bromide, are present in the source water.

Studies are currently underway on the potential health effects these by-products may have if consumed over long periods of time. The major offending by-products (and their as-sociated health risks) are:

• Trihalomethanes (Liver kid-ney or central nervous system prob-lems; increased risk of cancer),

• Haloacetic acids (increased risk of cancer),

• Bromate (increased risk of cancer)

• Chlorite (anemia; nervous system effects in infants, young chil-dren and fetuses) Choose a Treatment Type to Match Your Water’s Contaminants and Your Sensitivities

The types and concentrations of contaminants in your water will tell you what type of treatment you need and whether you need to install it at the point of use (treat water at a single tap such as the kitchen) or a point-of-entry device (whole-house systems). For most contaminants, point-of-use devices (pitchers and tap filters) are effective. However, some contami-nants such as radon and disinfection by-products easily turn into gases and can be inhaled when showering or washing dishes over steamy water. In this case, a whole-house filter is recommended.

Regardless of where you install the treatment system there are four main types of treatment, each ef-fective for different contaminates. Many whole-house systems have combined treatment methods such as reverse osmosis plus a carbon filter. See table.

Individuals with chemically sen-sitivities, and/or compromised im-mune systems, and households with young children may want to filter water that healthy adults find accept-able. In short, if you feel your water might be effecting your health, find out which contaminates are present and filter them out.How do I know my filter works? Independent Certification!

There is a lot of hype out there around the various water treatment systems. To help you choose an ef-fective filter, there are three different certifications to look for on the label. These organizations can also assist you in selecting the right system for your particular filtration needs.

All three of these organizations are accredited by the American Na-tional Standards institute (ANSI) and they each certify to the ANSI/NSF standards. Each standard re-quires verification of contaminant reduction performance claims, an evaluation of the unit and a review of the product label and sales litera-ture. ANSI/NSF standards are issued in two different sets, one for health concerns (contaminant removal) and one for aesthetic concerns (taste and appearance). If the system you are considering is not certified by one of these organizations make sure you ask the manufacturer for proof of their claims.

NSF International www.nsf.org

Underwriters Laboratories www.ul.com/water

Water Quality Association www.wqa.org

YOUR WATERcontinued from page 9

Type of Filter How it works What it removes Limitations Absorptive media (includes activated carbon filters)

Liquids, solids dissolved or suspended matter adhere to the surface of, or in the pores of a solid material.

Taste and odor Some cleaning solvents

Some pesticides Lead and copper Some types remove chlorination byproducts

Carbon canister must be replaced periodically

Does not remove nitrate, bacteria or dissolved minerals

Ion exchange (water softeners)

Uses a cation exchange resin, regenerated with sodium chloride or potassium chloride, to reduce the amount of in the water. The hardness ions are replaced with sodium and potassium.

Minerals such as calcium and magnesium

Some designs remove radium and barium

Some designs remove fluoride and arsenate

If water has oxidize iron or iron bacteria, the ion‐exchange resin will become clogged and lose effectiveness

Reverse osmosis Force water through a semi‐permeable membrane under pressure, leaving contaminants behind. Most reverse osmosis systems incorporate pre‐ and post‐filters along with the membrane itself.

Nitrates, sodium Disease causing organisms

Many dissolved inorganic and organic compounds

Foul taste, smells or colors

May reduce the level of some pesticides, dioxins, chloroform an petrochemicals

Units use approximately three times as much water as they treat

Do not remove all inorganic and organic contaminants

Distillation Heats water to the boiling point and then collect the water vapor as it condenses, killing disease causing microbes and leaving most contaminants behind, particularly the heavy metals.

Removes nitrates, bacteria, sodium, hardness ,dissolved solids, most organic compounds, heavy metals and radionucleides

Kills bacteria

Does not remove some volatile organic contaminants, certain pesticides and volatile solvents

Contaminants that easily turn into gases, such as radon, may remain in the water unless specifically designed to remove them

Bacteria may recolonize on coils during inactive periods

Water may taste flat

MaintenanceNo matter which filtration sys-

tem you choose, it is important to keep in mind that all home water treatment devices need regular main-tenance to operate effectively. Read the operating manual that comes with your water treatment system to ensure you are operating your system in accordance with the manufactur-er’s directions.Water contaminant Resources:

Environmental Working Group National Drinking Water Database (look up your water by zipcode):

www.ewg.org/tap-water/welcome National Primary Drinking Wa-

ter Regulations (EPA list of water supply contaminants and related

health risks): www.epa.gov/safewa-ter/contaminants/index.html

NSF International (information of disinfection byproducts):

www.nsf.org/consumer/drink-ing_water/disinfection_byproducts.asp?program=WaterTre

including bacteria and minerals.

Anatek Labs, Inc.504 E. Sprague Ave. Suite DSpokane, WA 99202

www.anateklabs.comAnatek Labs, Inc. is a private, full service,

multi-state certi�ed analytical laboratory. We are committed to providing environ-

mental, agricultural, residential, and industrial testing services in a timely and

cost e ective manner.


It made my skin crawl (literally), when I began to research ingredients found in my med-icine chest and in easily-accessible and very af-fordable skin and personal care products. The more I read, the more sick I felt. It was like watching CSI. You know you shouldn’t, but you can’t help but look.

Before I make your skin crawl, I will tell you some other interesting tidbits I found. Did you know that 89% of 10,500 ingredients used in personal care products have not been evalu-ated for safety? Did you know ½ of all personal care products contain known carcinogens? An average person uses 9 products daily, which exposes them to 126 chemicals daily. An av-erage person uses 9 pounds of personal care products on their bodies every year. Why isn’t this regulated more?

Well, it’s only your skin. Skin is like armor, right? Wrong. First, skin is your largest organ, thereby giving a wide range of access to the inside of your body, namely, your other organs. Medicine can actually be delivered through

your skin in the form of patches, scratches and shots. In fact, it’s a straight shot into your bloodstream…fast and easy. So, don’t think that what you rub on your skin isn’t getting through. In fact, it’s getting through unfiltered, unlike when you in-gest something. Any-thing you eat or drink will pass through your organ filtration system, thereby elim-inating (we hope) the toxins, and utilizing the “good stuff.”

That said, think about women world-wide using deodor-ants once or more daily, every day. Anti-perspirants in particu-lar can contain mer-cury. Mercury is not only extremely toxic, it builds up in your system…it doesn’t come out. So, we have women spraying under their arms, next to their breasts, some-times on broken skin, an extremely danger-ous toxin every single day. In addition to mercury and numer-ous other toxins in these products, the very name, antiper-

spirant, prevents you from eliminating toxins through your armpits. The human body has a few areas that it uses to purge toxins; behind the knees, behind the ears, groin area and armpits. The toxins are purged in the form of perspira-tion. These toxins don’t just disappear. Instead, the body deposits them in the lymph nodes be-low the arms since it cannot sweat them out. I’m only a regular person and can’t make any medical claims, but can you say breast cancer? Nearly all breast cancer tumours occur in the upper outside quadrant of the breast area.

Now, the power of transdermal medi-cine can work the other way, too. Good ways. Transdermal medicine may have been used far-ther back in history than we know. People have gone to the ocean or to “healing waters” for thousands of years.

Hidden in each cubic mile of sea water is enough healing power to change the way phar-maceutical companies do business.

At the beach you receive the full benefits

of the sea with its high concentrations of mag-nesium in the water and iodine in the air that you breathe. You can replicate this in your bath water, but it actually takes quite a bit of magne-sium chloride flakes in a bath to bring the water up to the concentration of ocean water. But it can be done.

The Dead Sea has the highest concentration of magnesium. The high sulphur content that is found in the Dead Sea can also be found in the mud that comes from this region. This is why Dead Sea mud is so useful whenever it comes to cleansing and purifying your skin. Many people who suffer from things such as acne or psoriasis have found this to be especially true. Mud from the Dead Sea has also been known to be helpful in treating arthritic diseases as it has been shown to eliminate stiffness and pain whenever it is heated. This is because the heat increases the ability of the elements to be ab-sorbed and thus penetrate the affected area. For this reason, a lot of people who suffer from ar-thritis will apply heated mud to their inflamed joints. Even if you are fortunate enough to not suffer from these ailments, a mud mask and a Dead Sea Salt bath will do your skin and body good. If you can’t make it the Holy Land this year, Dead Sea products are readily available at most health food stores.

Speaking of beaches I think of sun and its effects on our skin and health. Our ideal transdermal treatment includes the healing radiation of the sun with all the resultant in-creases in Vitamin D levels via the skin. This is transdermal medicine at its best, but it’s been given a bad wrap because of skin cancer. Granted, you should never go bake yourself to a golden crisp, but I do believe we are meant to have some exposure to the sun. So, what about sunscreen? Yes, please, use it. But, here we go again. Check your ingredients. I checked one product’s (which will remain unnamed, but they know who they are.) Brand X contained octoc-rylene. Octocrylene has been known to create an immunotoxity in your system and interrupt your endocrine system. It also bio-accumulates (it builds up and doesn’t come out.) It has been shown to be toxic to your (non-reproductive) organ system. I’ve often wondered about skin cancer. Is it the sun, really? Or is it the slather-ing on of heavily-laden toxic chemicals onto our biggest organ that could be the culprit? Again, I have no medical background to make this claim, but I do think logically (most of the time, anyway.)

So, I’ve only hit on antiperspirants and sunscreens. There are seven more (daily prod-ucts) to go. Before the next article, do your health good…check out what you’re putting on every day. Google the ingredients. Go replace these products with organic, natural products. Happily, there are now many companies pro-ducing effective, useful and safe personal care products.

It makes my skin crawlBy Chris Ellis


The optimal diet utilized by an animal species is directly related to the anatomy and physiology of their diges-tive tract. In other words, the length of the digestive tract and how each indi-vidual part of the tract works together to break down food and take nutrients into the body for later use by its cells dictates the best diet for an animal.

The digestive tract includes the mouth, teeth, tongue, salivary glands, esophagus, stomach, liver, pancreas, small intestine, large intestine and rec-tum. If animals are fed an incorrect diet for their species they don‘t break down the food properly and the nutrients are not available for absorption. Without the proper nutrients health cannot be maintained and disease begins.

Dogs and cats are carnivores. The most obvious reason we know this is by the structure of their teeth. Dog and cat teeth are sharp and jagged. Pro-viding them with the ability to rip and tear meat. Animals that eat a vegeta-ble-based diet have flat teeth and can move their jaws from side to side for grinding. Dog’s and cat’s jaws lack the ability to move from side to side. Dogs and cats have large muscles in their heads that give them the ability to crush. This is one reason why they can and should eat raw bones.

Dogs and cats don’t chew their food efficiently. They rip and tear their food and swallow most of it in large chunks. The very low pH of the stomach acid allows them to do that because it’s very effective at breaking down large pieces of raw food. This is the other reason why they can eat raw bones. The strength of the stomach acid completely breaks down the raw bone pieces into soft digestible nutri-ents.

I want to make it completely clear that feeding cooked bones is dangerous and not ever recommended. When a bone is cooked, the fluid and mineral content is altered so that the animal cannot break it down. The undigested bone can cause an obstruction or per-foration in the stomach or, more com-monly, the intestinal tract. In short, feeding cooked bones increases the risk of your pet having emergency sur-gery or can even result in death.

The meat and bone proportion of balanced raw based diet is 30% meat and 70% bone. This surprises most people and is probably the most com-mon mistake people make when feed-ing a raw diet. Calcium and phospho-rus are minerals and are very important nutrients. Muscle meat is high in phosphorus and low in calcium. Ani-mals require twice as much calcium compared to phosphorus. When diets high in phosphorus are fed, calcium is pulled from the bones to try to adapt to the imbalance and osteoporosis occurs. Before osteoporosis occurs, the toenails get brittle and begin to crack and break during normal activity so this can be an early indication of feeding a calcium deficient diet.

A fully balanced raw based diet is 70% meat/bone and 30% vegetables. I recommend that the vegetables at least be lightly steamed for four minutes. In

the wild, the vegetables that a dog or cat eats are from the stomach of its prey which are partially digested. Cooking the vegetables makes them easier for the dog or cat to digest. This is espe-cially important for older animals.

In addition, Brassica-genus or cru-ciferous vegetables; i.e. turnip, kale, broccoli, cauliflower, brussel sprouts and cabbage, contain a thyroid hor-mone binding agent. When fed raw over time, the reversible condition of

pseudo-hypothy-roidism is induced. Animals have the same clinical signs of true hypothy-roidism; lethargy,

weight gain and sometimes hair loss. The thyroid hormone binding agent is heat sensitive and is deactivated by steaming or cooking the vegetables. These vegetables are very beneficial to feed as they also contain substances that maintain muscle mass and have anti-cancer compounds that are heat

sensitive. I include at least one crucif-erous vegetable in the raw-based diet I make for my dogs.

Another wonderful vegetable is the beet. Beets are really good for liv-er detoxification in that they cause the gall bladder to contract. This releases old stagnant bile that’s stored in the liver. The problem is that if beets are fed too often they cause urinary crystal formation. I recommend feeding them a few days a month to avoid this.

There are two more issues I would like to address. First, dogs and cats do not require grain in their diet; in fact, grain actually causes health problems. Their digestive tracts are very short and cannot break it down correctly. Many of the health problems can be avoid-ed by feeding a more natural, species specific diet. A species specific diet for dogs and cats is a raw based grain-free diet. Dogs and cats are meant to get their energy from fat not complex carbohydrates or grain. Dogs and cats primarily eat meat, bones, organs, skin, fat and a small amount of vegetables.

Secondly, raw meat does contain salmonella and E. coli. Salmonella has been shown to be a common finding in some dogs’ feces. If a dog has diarrhea and salmonella is identified, it can be assumed that the raw food is the cause for the diarrhea, this is not always the case. Also, salmonella and E. coli are found in cat feces which dogs like to eat, its gross but they don‘t get sick. The reason is that the pH of the stom-ach is so strong that bacteria do not survive. Now the take home message is that if you have an immune-compro-mised or ill animal, a raw-based diet should only be fed under the supervi-sion of a veterinarian.

Raw-based diets are wonderful to feed dogs and cats when fed cor-rectly. I feel that when dogs and cats are fed a species specific diet they live longer and maintain a higher quality of life. I’ve fed a raw-based diet to my cats and dogs for approximately seven years and recommend my clients feed a raw-based diet too. I’m amazed with the results I’ve seen.“dogs and cats do

not require grain in their diet”

By Dr. Tracy Ridgeway, DVM

Raw-based diet for your pet?

Brutas

Animals, like people, are what they eat and Dr. Tracy is absolutely convinced that pets can live long healthy lives when fed correctly. She has recently developed a new series of classes titled ‘Give A Dog A Bone’ focusing on animal health and diet.

On her down time, Dr. Tracy enjoys her family and friends, two and four leg-ged. She enjoys riding her motorcycle, kayaking, hiking, bicycling, camping and loves the arts, music, and plays the drums.


Downtown Spokane Farmers’ Market Saturdays - 8am - 1pm

Liberty Lake Farmers’ Mar-ket - Saturdays, 9am-1pm

Millwood Farmers’ Market - West Valley, Spokane, Wednesdays, 3-7pm

South Perry Farmers’ Market - South Hill, Spokane, Thursdays, 3-7pm

Downtown Spokane Farmers’ Market Wednesdays- 8am - 1pm (starts June)

Clayton Market & Small Ani-mal 12:00 pm – 4:00 pm Sundays @ Clayton Fairgrounds

Lake Spokane 9:00 am – 12:00 pm Saturdays – Jun 25 – Aug 28. Vendors needed.

Montfort School Community Center Thursday 4pm - 7pm 1915 W Monroe Road, May 19 - Oct 13

Springdale Sunday Market11:00 am – 4:00 pm July 10 – Aug 28. Vendors needed.

Monthly

FLEA-MARkETCottage industry advertising for as little

as $50 Mo. Call for details. 467-3826

Cori Creations

Lotions, Creams, Scrubs and Lip Balm

All Natural Lip & Skin Care Products

509.981.9816

“MAn STUFF” LOTIOnUnscEntEd

NO PERFUME, NO FLOWERS, NO FRUIT

CORICREATIONS.COM

Green Living

Washington Alaskan Malamute Adoption League

Rescuing Malamutes and Encouraging Recycling Since 1986

FARMERS MARKETS

www.wamal.com

Come & Junk~ At the very vintage, very mod-ern, one and only Funky Junk(R) Antique Show &

Crafts Market!LaborDayWeekend

September3rd&4th~Sat.&Sun.10a.m.to4p.m.

New Location~621OakSt.,Sandpoint,IDwatchforourpinksigns!

$2Admission;12andunderfree(goodbothdays!!)

Experience this 10th!! fun and funky event that is Funky Junk: Affordable vintage, modern and re-purposed finds for every

style from 30 plus amazing vendors, food, live music and much more at your local and original Funky Junk(R) An-

tique Show & Crafts Market!! Junking Done Properly~http://www.funkyjunkantiqueshow.com

http://www.facebook.com(funkyjunkantiqueshow)

http://www.funkyjunkjennifer.blogspot.comhttp://www.funkyjunkshow.blogspot.com

love.fun.junk.

2011 Green + Solar Home and Landscape Tour – third annual!Who: Northwest Ecobuilding

Guild

What: Tour the new LEED-Platinum co-housing for G.U. students, and sev-eral area homes built and remodeled with sustainable materials and using solar power. This year’s tour includes

workshops throughout the day on Basic Solar Power, Energy Efficiency,

and Chicken Keeping.

When: September 18, 11am – 4pm

Cost: $10 - price includes all work-shops! Tickets at Sun People Dry

Goods, 32 W. 2nd Ave, Ste 200, Spokane, WA 99201, or www.brownpa-

pertickets.com/event/193046

Where: Tour throughout Spokane, after party at Sun People Dry Goods.

Contact: Call 509-218-0128 for more information, milieuhome@comcast.

net, or go to www.ecobuilding.org/events/spokane-green-and-solar-home-tour

Map: http://goo.gl/OQBYqpurevida.mionegroup.com

China BendWinery

(509)732-6123(800)700-6123

Wine tastingEventsBed & Breakfast

Boat, Fly or Drive!

MonthlyGreen Living

Documents

September 2011