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lOB Wednesday, March 2, 2011
Bulletin, Progressive, Record, Reporter
l/Vaiting out the winter, 00...lking big plans for spring
.ii " i.
ACCIDENTAL
GARDENER
MONA HILL
Staff Writer
mhill@plumasnews.com
In mid-February, I
announced to my husband
that it was time to begin lay-
ing out the planters for the
garden. He balked -- imagine
that -- saying there was still
snow on the ground.
"Pshaw," I said and then
explained that if we wait for
the snow to melt, the growing
season would be gone before
I was ready to plant. The
important thing, I told him,
was to be ready in time to
plant.
Then I laid out my plans.
There's a 20-by-40-foot
space outside the pasture
fence that is level and gets
plenty of sun, something
that's been in limited supply
previously.
By my calculations, that
allows for five 3-by-10-foot
raised beds with a north-
south orientation.
I think I can also get two 5-
by-10-foot beds and one 5-foot-
square bed along the south
edge of the plot.
I explained to Steve that I
wasn't actually planning to
dig, only to build the raised
beds and that didn't require
the snow to be melted.
First, I lay out the hard-
ware cloth, then the weed
suppressing cloth and build
the boxes. That only requires
the necessary planks and
rebar that I could drive into
the ground.
The next step is to transfer
the two large mounds of wood
chips left from last fall's fire
safe work and spread them
out in the beds, followed by a
layer of straw.
A bit more work is re-
quired to move the piles of
alpaca manure to the beds
and to figure out how to
bring the compost heap,
complete with a plentiful
supply of rotted chicken
manure, to the beds.
Moving the compost/
manure is actually more than
a bit of work- shhhh, don't
tell Steve -- I'll ease him into
it. I think bagging it and
transporting by vehicle is
in the cards for that little
project.
At that point, I'll be ready
to cover the beds with black
plastic and wait to add top-
soil closer to actual planting
time. In the meantime, they'll
be warming up under the
plastic.
At that point, we (and I
hasten to add that's a royal
we) can turn to the deer
proofing. I hope it will be
more successful than dog
containment has been.
I've been trying to sell
Steve on the idea that we
didn't have to duplicate Fort
Sebold up at Tollgate or even
my brother-in-law's sturdy
garden compound. I'm think-
ing poles and netting for the
perimeter.
Steve countered with wear
and tear of winter storms on
fencing. I pointed out poles
and netting can be removed
and stored each year. He was
skeptical.
He thinks in terms of
longevity; I think in terms of
getting it done sometime this
century.
However, we may have hit
on a compromise. Steve
proposed staking the beds out
tent-fashion and attaching
removable framed panels of
netting or row covers to the
stakes. That way we wouldn't
need Fort Sebold on the
perimeter, just moderately
high netting.
At last, he's coming around
to my way of thinking. It's
only taken 20 years to wear
him down.
This was all before the
February storms that left hip-
deep snow in the meadow.
But, I remain optimistic.
The sun is higher on the
horizon and the days are
longer. With a minimum of
linear snow removal, I can
still proceed with bed
building.
Straw is readily available
at Pet Country and I can
probably even get the com-
post bagged and transferred.
The alpaca manure supply
is plentiful and continuous.
Strictly speaking, I don't have
to add it with the compost.
It doesn't burn like other
manures and makes a good
top dressing. The boys have a
nice cottage industry going.
The major challenge at this
point is the nearby piles of
wood chips; wheelbarrows
don't go well through snow.
But I might even have a solu-
tion for that: planks laid out
across the snow.
If you want to stop by, you
can get a good laugh during
the next few months.
I just know it will work --
maybe.
Wkat's the dish on fats, t:.;rbohydrates and breads?
C-FORCE
we eat healthy foods (and
exercise), our weight will fall
proportionately in line.
Lots of diets can help you
to 10se weight, but that
doesn't mean you'll be
healthier or live longer on
HEALTH AND FITNESS them. As with so many other
.............................................................................................................. diets, there's partial good and
CHUCK NORRIS
info@creators.com P
Q: Mr. Norris, it seems so
many of my friends are on
no-fat, no-carb diets. Is that
really good for us?
-- Joyce B.
Tampa, Fla.
A: First, as a general rule, I
believe we should eat to be
healthy, not to lose weight. If
partial bad news to the no-fat,
no-carb diets.
Most of the time, what a
no-fat, no-carb diet entails is
the cutting out of all "white"
foods and even all fruits.
Though I can vouch for the
value of losing some of the
former (e.g., white flour,
white bread and sugar), to
avoid the God-given latter
(fruits and even potatoes) is
dumb and could be detrimen-
tal to your health.
Regarding fats, we've long
known that saturated and
trans fats are harmful, but
we more recently have dis-
covered that monounsatu-
rates and polyunsaturates
are actually protective
against chronic disease,
especially when consumed
in appropriate amounts. The
advice to cut all fats from
your diet throws the baby out
with the bath water.
The fact is that a diet low
in saturated and trans fats
and rich in fruits, vegetables,
whole grains, fiber-filled
Events Around Plumas County
Wed, March 2
Quincy:
Taco dinner, 4:30 - 7:30 p.m., La Sierra Lanes: Adults $8, children $6, take-out available; proceeds benefit Footloose
Competition Dance Team. Tickets available from Eileen Cox at the studio, any team member, La Sierra Lanes.
Sloat:
Big Hill Project open house, 5:30 - 7:30 p.m., SIoat Towne Hall. Beckwourth Ranger DiStrict and PlUmas County Fire
Safe Council will discuss nearby DFPZ and WUI projects. For information: Dana Walsh, 836-2575.
Thu, March 3
Quincy:
Reading Night, 7 p.m,, Pioneer Elementary Cafeteria. Dr. Seuss's birthday celebrated with performances, reading, free
books for students.
Fri, March 4
Quincy:
Artists'opening reception, 5 - 7 p.m., Plumas Arts Gallery. Featuring group show "Mountain, Meadow and Muse: an
exploration of inspiration." For information: 283-3402.
Artists' reception, 5 - 8 p.m., Main Street Artists Gallery. Featuring Joe Willis and George Fluke. For information:
283-3402.
Sat, March 5
Genesee:
Mardi Gras with the Bill Hillies, bar opens 5 p.m., the Genesee Store. The "shortest Mardi Gras parade" at 6 p.m.
Louisiana gumbo buffet $10, $5 kids; live music. Reservations requested: 284-6351. For information: Trisha,
284-7480.
Quincy:
First annual Winterfest Olympics, games begin 2 p.m., Main Street Sports Bar and Lounge. Beer pong, bottle caps,
washer toss, 8-ball. $10 entry includes lunch from Timatillo's and drink. Bonfire at sundown, music by DJ Outlaw, food
from Southern Accent, all ages. Railway Avenue will be blocked off; bring a chair.
A.C.T. Mystery Dinner; doors open 6 p.m., dinner 7 p.m.; Veterans Hall. "My Fatal Romance" accompanies full-course
dinner by Chef Sean Conry. Tickets $30 or $300 per table of 10, clues $1 each, tickets available at Epilog Books and
Plumas Arts. For information: 283-6510.
Stateline:
FRC Rodeo Team Banquet, Harvey's Lake Tahoe Resort. Tickets $50. Includes dinner; awards presentation; opportuni-
ties to go skiing, snowmobiling or fishing with team members; live and silent auctions. Proceeds benefit rodeo
program. For information, tickets: Jesse Segura, 283-0202, ext. 306.
Sat - Sun, March 5 - 6
Lassen Volcanic National Park:
Ranger-led snowshoe walks, 1:30 p.m., meet outside the Kohm Yah-mah-nee Visitor Center. Program is open to
adults and children over 8; duration 1.5 - 2 hours. Snowshoes provided for a $1 donation on a first-come, first-served
basis. Dress in layers and snow boots; expect moderate exertion. For information: 595-4480.
Quincy:
Flea market and lunch; Sat 8 a.m. - 2 p.m., Sun i0 a.m. - 2 p.m.; Feather River Grange. Table rental $5, barbecue
hoagies available, eat in or take out. For information: 297-8879, 927-9334.
Thu, March 10
Quincy:
Words & Music, 7 p.m., Morning Thunder Caf& Featuring John Probst & Le Panache, sign up atthe door for open mic.
Admission $3, tea and coffee available. For information: 283-3402.
**To include free or nonprofit, fundraising, educational or charity events in this calendar,
e-mail iburke@plumasnews.com or call Ingrid Burke at 283-0800. For sporting events, including
charity golf tournaments, call Shannon Morrow at 283-0800 Or e-mail smorrow@plumasnews.com.
We will publish the name of the event, location, date, time and a phone number.
p l l l l l i l l l i i l l l l I l mm ed
| SENIOR. ]VI.ENU Monday, March 7 mashed potatoes, b
Roast chicken, brown rice, acorn squash, warm whole |
| For the nutrition site in your marinated vegetables, warm grain bread, candied apple
area call: Chester, 394-7636; whole grain roll, ice cream slices |
| Quincy, 283-0643; and strawberries Thursday, March 10
Greenville, 284-6608; Tuesday, March 8 Ethnic day: enchiladas, |
| Portola, 832-4173; Vegetarian: spinach salad, black beans, spanish rice,
Blairsden, 836-0446, 832-4173. egg sandwich, navy bean spinach salad, citrus cup |
| Suggested lunch donation soup, cubed pineapple, *high Friday" March 11
price is $2.50. One guest may sodium day Juice, hamburger, bun, oven |
| accompany each senior, Wednesday, March 9 fries, carrot-pineapple salad, |
$6 mandatory charge. Orange juice, pork roast, apricots
l.- mi 1 i m i 1 1 1 mm l i i .i i mm m i i l
foods and lean protein
sources is optimal for your
health and weight. The
Diabetes PreventionProgram
revealed that such a diet re-
duces by two-thirds the risk
of diabetes among high-risk
individuals. The Lyon Diet
Heart Study revealed that
this type of diet reduces heart
attacks. And a study pub-
lished in The American
Journal of Clinical Nutrition
reported greater satisfaction,
less hunger, and weight loss
in individuals when fat was
reduced to 20 percent of total
calories, protein was increased
to 30 percent and carbs ac-
counted for 50 percent.
Q: Chuck, I can't believe
how many different types of
bread are offered in stores --
white, rye, wheat, whole-grain,
no-grain, multi-grain, five-
grain, seven-grain, 12-grain,
etc. Can you help me separate
the wheat from the chaff?.
-- "Bonkers Over Bread"
Burnaby, British Columbia
A: Daily bread was around
even before Jesus encour-
aged us to pray for it -- and
for good reason; it abounds in
benefits for your body.
Despite the fact that many
low-carb diets restrict its
consumption, daily bread
should remain a staple of our
diets.
First, a little grain school-
ing. Grain is actually the
fruit of a plant in the cereal
grass family, which includes
wheat, rye, oats, corn, barley,
millet, rice and others.
Though the nutritional
value of each type of grain
varies, there are general
nutrients found in all grains,
which are made up of three
parts: the bran, the endo-
sperm and the germ. The
bran, or outer skin of the
grain, is rich in fiber, B
vitamins and minerals. The
endosperm, used exclusively
in producing refined flours,
provides some protein but
mostly carbohydrate energy.
(Hence, products made from
refined grains are often full
of empty calories.) The germ
provides even more B vita-
mins, unsaturated oils, vita-
min E and other micronutri-
ents, including antioxidants.
So whole-grain products,
using all three grain compo-
nents, are generally nutri-
tious foods. The problem is
that packaging in the "whole-
wheat" industry has suffered
in a similar way that the "low
sugar" and "no trans fat"
marketing techniques have.
"Whole grain might be
partially true but a last ingre-
dient. "Multi-grain" could be
multiple refined grains. And
brown breads could be re-
fined grains with molasses
added for darkness.
So as always, read the
labels and ingredients, and
remember that the first
ingredients are the most
prevalent ingredients. Short
lists of ingredients are almost
always superior.
On the other hanl, white
breads and food products
made with them should be
avoided by all. They are not
only stripped of nutrients for
your body but also could be
harmful to your health.
A study published in 2010 in
the Archives of Internal Medi-
cine revealed that women
who ate large amounts of
foods rich in carbohydrates --
such as white bread, white
rice and pizza -- were more
than twice as likely to develop
heart disease than women
who ate small amounts of
those foods.
Only carbohydrates with
high glycemic indexes appear
to hurt the heart. (Carbohy-
drates that break down
quickly during digestion and
release glucose rapidly into
the bloodstream have high
glycemic indexes.) Carbs
with low GIs, such as fruit
and pasta, are not associated
with an increased risk of
heart disease.
And for those who are
sensitive to gluten -- a pro-
tein found in rye, wheat and
barley there are always
breads andother products
made from wild rice, corn,
buckwheat, millet, amaranth,
quinoa, oats, soybeans and
sunflower seeds.
There's nothing like a piece
of toasted bread with organic
peanut butter and sliced
bananas to kick off the day!
Write to Chuck Norris
(info@creators.com) with
your questions about health
and fitness.
Copyright 2011 Chuck Norris
Distributed by creators.corn
'vVildlife photography conte:;l:
California Watchnble
Wildlife has launched a year-
long photo contest in coopera-
tion with Outdoor California,
a bimonthly publication of
the California Department of
Fish and Game.
The contest begins in
March and runs through Feb-
ruary 2012. Three monthly
prizes of $100, $50 and $25 will
be awarded, with monthly
winners announced in Out-
door California magazine and
on the California Watchable
Wildlife website.
A grand prizewinner will
be chosen from the monthly
winners, and will be an-
nounced in March 2012.
Images must be taken at a
California Watchable Wildlife
viewing site. Images may
show any native California
species, wildlife in its native
habitat, animal behavior,
seasonal abundance of
wildlife or people interacting
with nature.
Photographers may enter
up to five photos a month.
Images will be judged on
creativity, technical excel-
lence, composition, overall'
impact and artistic merit.
For a list of eligible viewing
sites, information on submit-
ting photos and terms of use,
visit cawatchablewildlife.org.
Family Dentistry
for Plumas County with a
Woman's Touch
Emily S. Herndon, DDS
• Graduate of Loma Linda University School of Dentistry
• Member American Academy of Oral Medicine
• Member Omicron Kappa Upsilon National Dental Honor Society
• Member American Dental Association
e
N w Patmnts Welcome, in,
General
Beautiful, esthetic restorations utilizing the latest technology.
Crowns done in one day, preserving the maximum
amount of your natural tooth structure.
Emergencies accepted.
Emily S. Herndon, D.D.S.
431 W. MAIN ST., QUINCY * (530) 283-II19