Bradfordjournalcolorissue3 31 16l

INDEX

Weather 2Comments & Opinions 3Obituaries 4 Social News 6Spring Savings page 11Comics/Sudoku/DVDs New Releases

13

Classifi eds 19Word Seek/Crossword 20

Bradford JournalP.O. Box 17, Bradford, PA 16701-0017

www.bradfordjournal.comPhone: 814-465-3468

xxVOL. 175 NO. 12 BRADFORD JOURNAL/MINER THURSDAY MARCH 31, 2016 www.bradfordjournal.com

Bradford Journal/McKean County Miner/Mount Jewett Echo Phone 814-465-3468

Bradford’s Weekly Newpaper $1.00

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Bradford Journal PhotoAt Jan Hamilton Park, Easter Sunday, March 27th, young people, family members, settle on a bench for a quick photo. Left to right are Haley Chiodo, Karleigh Hatch, Brianna Bennett, and Hayden Bennett. Haley 13 is in the 8th grade at Fretz Middle School; Karleigh 12, is in the 6th grade at the Allegany Middle School; Brianna 11, is in the 6th grade at Beacon Light Behavioral School; and Hayden 10, is in the 5th grade at School Street Elementary School. They tell us that members of their families got together for an Easter dinner, where they had some great desserts. Now they were anxious to get back to the swings where they had been playing before we rounded them up. (See photos in the associated gallery.)

At Park Following Easter Family Dinner

Bradford Journal PhotoGarry Strait, II, 8, of Eldred, PA was bik-ing around Jan Hamilton Park in Brad-ford, Easter Sunday, March 27th. He is in the third grade at Otto Eldred Elementary School and was in town during school va-cation to spend time with his dad, William Strait.

Bradford Journal PhotoGarrett Everson 13, and his sister Cambria 9, were playing a little Pizza Zone pinball, March 28th, at Bradford’s Tasta Pizza to see if they could win a pizza. Garrett is a 7th grade student at Fretz Middle School, and Cambria is a 3rd grade student at School Street Elementary School. The family was there, ordering their Monday night dinner.

Playing A Little Pinball To Win A Pizza

At Jan Hamilton Park

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Bradford Journal & Miner Thursday, March 31, 2016 www.bradfordjournal.com

LOCAL & AREA NEWS

Thursday, Mar. 31:Showers likely today. Warm with high of 62°. Chance of rain.

ThursdayNight:Cloudytonight. Showers likely...mainly in the evening. Mild. Low of 43°.

THE BRADFORD AREA 5-DAY WEATHER FORECASTFriday, Apr. 1:Mostly cloudy today with a chance of show-ers. Cooler a high of 53°.

Friday Night:Cloudy tonight with a chance of rain showers. Cooler with a low of 30°.

Saturday, Apr. 2:Partly sunny today with a chance of rain showers. High of 46°.

Saturday Night:Chance of rain showers in the evening. Most-ly cloudy with a chance of snow showers tonight. Cooler with a low of 22°.

Sunday, Apr. 3:Mostly cloudy today. A chance of snow showers in the morning. Much colder witha high of 33°.

Sunday Night:Some clouds tonight with a bit of sleet and freezing rain late. Low of 20°.

Monday,Apr. 4:Partly sunny and cold to-day with a high of 40°.

Monday Night:Increasing cloudiness tonight with some snow late. Low of 24°.

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Second Super Load Transport

Rescheduled (Port Allegany, PA) – The Pennsylvania Department of Transportation (PennDOT) is alerting area motorists that Mammoet USA NE Corp. has rescheduled the trans-port of a second transformer super load for Thursday, March 31 along Route 155 and Route 6 in the Port Allegany area. The transformer will follow the same route as the fi rst transport of March 17, traveling from a rail siding about two miles north of the SR 155 and SR 6 in-tersection near Port Allegany to the Pierce Brook Substation, located at 983 Pierce Brook Road in Keating Township. Weath-er permitting, the transport is expected to start around 9 A.M. and last as late as 5 P.M. The transformer will travel south on Route 155 to Route 6, turning right onto Route 6 and then travel west on Route 6 until it reaches Pierce Brook Road. It will then travel north to the Pierce Brook Sub-station site. Route 155 will be closed from the rail siding to the Route 6 intersection. Once the super load is on Route 6, Route 155 will be opened and Route 6 will then be closed from Port Allegany to Pierce Brook Road. Routes 155 and 6 will not be closed at the same time. The transformer will be transported on a dual-lane trailer that will take up both lanes of Route 155 and Route 6, requiring consecutive, full closures on Route 155 and Route 6. Drivers should expect signifi cant de-lays during the transport and are encour-aged to fi nd alternate routes through this area. Roadway message boards will be in place prior to this activity to alert drivers of the coming closures and traffi c delays. Pennsylvania State Police will accompany the transport to enhance safety.

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Museum Opens For The New Season An art auction and reception will highlight the seasonal opening of the Penn Brad Oil Museum. The event will begin with a preview of the artwork from 2:00 to 4:00 PM on Saturday, April 2, 2016 at the 901 South Avenue, Bradford, Pennsylvania campus of the Museum. The art auction will start at 4:00 PM and continue to 6:30 PM with works from many local artists. The art director for the event is noted local artist and distinguished art educa-tor, Samilla Sosic. The format will be individual silent auctions with mini-mum reserve prices. Select items will be auctioned off in live auctions con-ducted throughout the day. A wine and cheese reception will feature wine from local wineries. In addition to the art-work silent auctions, there will be bid-ding for chain saw carvings and select oilfi eld memorabilia, including an orig-inal Yellow Dog. Tickets will be avail-able fora valuable door prize. The event admis-sion is free and there will be valet park-ing to assist you.

The April 2nd event will also mark the seasonal opening for visitors to tour the exhibits. Museum hours are from Monday to Friday from 9:00 AM to 4:00 PM and on Saturday from 9:00 AM to 2:00PM. The Museum will again welcome bus and school group tours. Prior ar-rangement may be made by calling the Museum at 814 362-1955 or visiting the Museum web site http://pennbra-doilmuseum.org/season-opening/ Improvements made to the Muse-um during the winter hiatus include a new theater which will allow visitors to view the welcome orientation mov-ie. The theater will also be a venue for historical and oil related fi lms. Made possible by a generous donation from Northwest Savings Bank and a grant from the Lumber Heritage Region, the theater will enhance the visitor’s appre-ciation of the local oil heritage. Penn Brad Oil Museum is a Blue Star Museum and welcomes current service men and women and their families to tour the museum free of charge.

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www.bradfordjournal.com Bradford Journal & Miner Thursday, March 31, 2016

5 ¢ENTS WORTH by Grant Nichols It’s A Matter Of Opinion...

Guest Columnist

““Some Truth About Lies ”Some Truth About Lies ”-by Bob Perry

“O, what a tangled web we weave when fi rst we practice to deceive!”, a quote attributed to Walter Scott is a perfect explanation of the complicated traps we create for ourselves when we do indeed lie. Growing up we fi nd the pluses and minuses of practicing excusing our misdeeds by telling a lie, be it white or bold-faced, and through this exercise we hopefully learn not to lie. Surely as each of us reach the age of reason, real-ized by the development of the attach-ment to the brain’s frontal lobe around the age of 25, we have had multiple op-portunities to learn the consequences of our lying escapades along with the abil-ity of foreseeing likely consequences of deceptive ways going forward. One of the more curable ways to make changes to telling lies, is to be lied to and having your heart broken. A lie of signifi cance from a parent or oth-er person of authority occasionally dev-astates a young person to the point of withdrawal and learning not to trust. So why is a parent or a person of author-ity lying to another in the fi rst place? More likely than not, it is lack of expe-riencing the consequences as a child. Seemingly experiencing telling lies followed by consequences along with being told lies and being effected by the lies is essential. Having experienced a younger relative who was a habitual liar who, knowing they were lying, would tell it anyway straight-faced. Lucky are the young that are brought up with regu-lar teachings from a religious affi liation that equal or support the major tenants of Christianity as the foundation for be-ing honest to a fault. We can fi nd lies all around us and we see it from the pulpit to the podium. From the pulpit there have been some changes with a couple of previously held abominations now being heralded as acceptable questioning if lies are or were told. Also from the pulpit one of the most blatant lie told, put, and kept, women in spiritual and relational cap-tivity from the start of religious organi-zation but that is slowly changing. As for from the podium, well that speaks for itself as we witness politi-cians endlessly trying to fool us all by the part truths, half truths, spun truths and fl at-out lies. Be it either from the pulpit or the po-dium we deserve the truth and it is not too much to expect from mature adults. We can include the news media along

with those using the podium. Are there any grownups in the room? Then there is the issue of multiplicity: Telling a lie told to one person is one lie. When the lie is received by more than one, then the total lie value becomes a total of all those who received it. A lie told by one via the media multiplies the number receiving the fabrication. With-out naming names it is easy to cite that most politicians have a lot of answering to do. An example: If POTUS )President of the United States) broadcast a mes-sage to U.S. citizens and is received by 300,000,000 (300 million) citizens, POTUS is accountable for the totality. Revelations in the Bible depicts those who will be excluded, and liars are among those to be excluded. Anyone claiming to be a Christian should know this and live by it. To tell the truth is the best policy by which to live life.

We stopped this weekend at the Han-ley Park on Davis Street, and at the Jan Hamilton Park at Barbour Street and Campus Drive, to see who we could fi nd on a sunny, Spring, Easter Sunday after-noon, and we weren’t disappointed. Pho-tos from these parks are included on the pages of this edition. We also stopped at the Bradford Area Public Library on Mon-day, March 28 were we found Dave Cor-nelius, a long time union promoter, and Progressive using the library computers to keep abreast of his facebook page, and at Tasta Pizza where we found Garrett Everson and his sister Cambria playing “Pizza Zone” pinball, trying to win a free pizza. These two photos are also to be found in this edition…….Re-member that the benefi t for Les Van-Gorder will take place this weekend, Saturday, April 2nd from Noon to 4 PM upstairs at the Bradford American legion. There will be raffl es, 50-50’s Chinese Auctions, food and music- all for a good cause……..This week we came upon some quotes from speech-es that Presidential candidate Bernie Sanders presented during his normal course of debating in the Senate and from his current campaign. While we don’t think that all of the points he makes can be corrected by any one President, we do think that they deserve the attention of the American pub-lic and should serve as a checklist for any President to help better focus on those things that should be changed to keep our country great: “Let us wage a moral and political war against the bil-lionaires and corporate leaders, on Wall Street and elsewhere, whose policies and greed are destroying the middle class of America” “What Wall Street and credit card companies are doing is really not much different from what gangsters and loan sharks do who make predatory loans. While the bankers wear three-piece suits and don’t break the knee caps of those who can’t pay back, they still are destroying people’s lives.” “You know, I think many peo-ple have the mistaken impression that Congress regulates Wall Street. In truth that’s not the case. The real truth is that Wall Street regulates the Congress.” “It is incomprehensible that drug com-panies still get away with charging Americans twice as much, or more, than citizens of Canada or Europe for the exact same drugs manufactured by the exact same companies.” We sug-gest that our readers google “Quotes by Bernie Sanders” to get a better look at the depth and breadth of his concerns with his perceived “state of the union.”

Bradford Journal PhotoAbigail Samonas 8, gives us a smile on Easter Sunday, March 27th, on a sunny day at the Jan Hamilton Park, Campus Drive and Barbour Street, Bradford. She is in the 2nd grade at GGB Elementary School and tells us that she and her friend from Kane, PA were having a good time at the Park. Abigail is the daughter of Dena Horn.

Great Day For A Swing



BRADFORD AREA BUSINESS DIRECTORY

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OBITUARIES

Published every Thursday at 69 Garlock Hollow. Bradford, PA 16701, Except for the third Thursday in the month of June.

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Grant Nichols,PublisherDebi Nichols,EditorDon Poleteo,Military CorrespondantBob Perry,Political Columnist

William Veite William E. Veite, 77, of Rew, passed away Friday (March 18, 2016) at UPMC Hamot in Erie. Born Jan. 19, 1939, in Punxsutawney, he was a son of the late Ira and Julia Toth Veite Sr. He attended Bradford schools. Bill worked as a pin setter at the local bowling alleys as a young man. He later worked at the Emery Hotel, and prior to his retirement, worked 35 years at Bovaird Machine Shop. He was an avid hunter, fi sherman and enjoyed gardening. Surviving are three sisters, Mary Ham-ilton of Rew, Elva “Punkin” Packard of Rew, and Marty Moore of Crosby; sev-en nieces and nephews, Lonny Packard, Rod Packard, Shelly Marcella, Matthew Moore, and Julie Tanner; and several grand nieces and nephews. He was preceded in death by his parents; one brother, Ira Veite Jr.; and one nephew, Donnie Hamilton. Burial was in Mount Tabor Cemetery in Punxsutawney, PA. Memorials, if desired, may be made to the American Kidney Fund Inc., 6110 Ex-ecutive Blvd., Rockville, MD 20852; the American Cancer Society, 2115 West 38th St., Erie, PA 16508; or a charity of the do-nor’s choice . Online condolences may be made at www.hollenbeckcahill.com

Lillian Moore-Krouse Lillian J. Moore-Krouse, 71, of 29 Clarence St., passed away Friday (March

18, 2016) at her residence. Born Dec. 10, 1944, in Bradford, she was a daughter of the late Joseph and Ha-zel Loveland Moorehead. On June 20, 1981, in Bradford, she married James H. “I Jo” Krouse, who died on May 16, 2005. She was a member of St. Bernard Church. She attended Bradford schools. Lillian was a homemaker and loving mother of one son, Bobby Jo (Andrea) Krouse of Bradford; one daughter, Teri Hope (Jeff) Trebing of Maryville, Ill; four grandchildren, Owen Krouse and Arabella Krouse, Hope Kurtz and Lea Carr; several great-grandchildren; several caregivers, including Shirley Bowen, with whom she resided, and Lindzie Williams and Casey Kornacki. At Lillian’s request, there was no visita-tion. Private services will be held at the convenience of the family with the Rev. Raymond Gramata, pastor of St. Bernard Church, offi ciating. Funeral arrangements are under the di-rection of the Hollenbeck-Cahill Funeral Homes Inc. Memorials, if desired, may be made to a charity of the donor’s choice. Online condolences may be made at www.hollenbeckcahill.com

Ali Childs Ali Rochelle Childs, 23, of 633 ½ Gar-den Ave., Olean, N.Y., passed away Friday (March 18, 2016) at her home after a long battle with addiction. Born March 7, 1993, she was a daugh-ter of Craig L. and Susan L. Kerr Childs. From a young age she was a beautiful and adventurous soul.

She grew up in Bradford, and had many friends and loved ones. To know Ali was to love her. Her infectious laugh and car-ing disposition made her an instant friend to all she met throughout her life. She was a 2011 graduate of Bradford Area High School. Ali attended AA and NA meetings locally and formed a support system who became her second family. She was known for welcoming all walks of life with open arms and no judgment. Ali was employed at On the Side Sub Shop in Olean, where she quickly fi t in as “one of the guys” and a friend to all. She enjoyed spending time with her dog “Envy,” friends, family and especially her niece, Avery. She will be remembered forever for the love she possessed for life, her outgoing personality, beautiful smile, and her hope for a better tomorrow for herself and all she loved. Surviving, in addition to her parents Craig and Susan, is one sister, Kaitlyn (Nathan) LaRose of Allegany, N.Y.; one niece, Avery LaRose; maternal grandpar-ents, John and Linda Kerr of Eldred; pa-ternal grandmother, Phyllis Childs of El-dred; and many aunts, uncles, and cousins. She was preceded in death by her pater-nal grandfather, Norman Childs; maternal great-grandmother, Ruth Langfi tt; and un-cle, Jack Bottorf. Memorial contributions may be made to Danni’s Ripple Effect in care of Paula Thompson, 27 Kent Drive, Bradford, PA 16701; or the McKean County SPCA, P.O. Box 113, Bradford, PA, 16701. Ali’s family is asking for you to hug your loved ones tight. Put good into the world and remember time waits for no one. Online condolences may be made at www.hollenbeckcahill.com

Greta Larsen Greta M. Larsen, 97, formerly of West

(Continued on page 6)

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BUSINESS & PERSONAL FINANCESPutting Together A Great Wedding On A Budget With the average price of an Ameri-can wedding over $31,000, the big day can impose fi nancial stress for those who don’t have savings in place. It’s important to remember that these num-bers indicate greater trends – not sug-gested spending patterns. Before discussion about a ceremony or reception even begins, it’s smart for couples to have a frank talk about mon-ey issues in general. Share fi nancial information such as current spending, savings, investment and credit status (https://www.annualcreditreport.com/index.action). While this conversation may not seem terribly romantic, hones-ty about respective fi nances is the fi rst step to responsible fi nancial planning and compatibility. Once you’ve chosen a desired wed-ding date, set a savings target with a realistic budget. If you want to get mar-ried fairly soon, realize you’ll have less time to build a wedding fund. Start by making a general list (https://www.theknot.com/wedding-budget/start) of everything you might want in a wed-ding, and then adjust your vision to what will be in the bank by your de-sired date. As the numbers start looking real to you, determine what can be purchased or done inexpensively and others that will require professional help. Take a look at the guest list and see if you can make some cuts. Consider a hand-held music player hooked up to a great speaker system instead of a live band. Are you content with your brother’s photo and video skills, or is it a better idea to hire a professional team? Consider off-dates, off-times and off-venues. Though wedding season is more year-round than it’s ever been, wedding prices still tend to be highest through-out the warm months. Explore winter dates and more obscure venues. Take City Hall, for example. Depending on the municipality, you can either sched-ule ahead or show up with local license and ceremonial fees as the only costs involved. There’s no need for expen-sive wardrobe or other trappings. What about having the wedding at home? It’s free space and, depending on the talents of friends and family, homemade food and decorations can also keep expenses to a minimum. But remember that the home or property owner may need a special insurance rider to cover any po-tential damage or liability, particularly if liquor is being served. And fi nally, consider a “surprise” wedding. Planning a party or gather-ing where a wedding breaks out can

provide money-saving advantages to guests and bridal party alike. Having a wedding at a party – especially a regu-lar holiday party you host where fam-ily and friends already know to gather – requires little more than a legal offi ci-ant and whatever food, beverage, enter-tainment and insurance costs you need to consider. An unannounced wedding eliminates all pre-wedding costs relat-

by - Nathaniel Sillined to invitations, showers and parties, and you can give your guests a break on gifts. Bottom line: Flashy weddings aren’t worth jeopardizing your fi nances for years to come. Make creative, afforda-ble wedding planning part of your love story.

Photo by Mary DePalma This bench, sculptured by Lion’s Den Chainsaw Sculpting, is about to be raffl ed off by the Lafayette Township Volunteer Fire/Rescue Department. Pictured with the bench, March 23rd, (l-r) are Don Flower, Branden Doty, and Gary Estep who owns the KOA Campground. When sanding is completed, the bench will be taken to vendors around the area to sell tickets for the drawing that will take place at the next Fur Fair, where vendors sell fur supplies to fur buyers.

Bench To Be Raffl ed Off For Fire Department


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SON, March 18, 2016, to Sarah and Stan Gleason, Bradford, PA.DAUGHTER, March 21, 2016, to Brit-tany Bennett and Charles Lupold II, Brad-ford, PA.SON, March 22, 2016, to Ashley and Mark Jackson, Bradford, PA.SON, March 21, 2016 to Sara Martin and Brandon Kudrick, Lewis Run, PA.SON, March 23,2016,to Cassie Tucker and Zachary Dahlke, Bradford, PA.

BIRTHSBIRTHS

AREA SOCIAL NEWSOBITUARIESOBITUARIES

(Continued from page 4)

Washington Street, passed away Saturday (March 19, 2016) at The Bradford Ecu-menical Home. Born Aug. 13, 1918, in Karlsunde, Den-mark, she was a daughter of the late Chris-tian Ludvig Robert and Laura Henrikson Molin. She married Niels Edward Larsen, who passed away Dec. 30, 1988. She attended schools in Denmark. Along with her husband and daughter, she came to the United States in 1950 through Ellis Island. In addition to being a homemaker, she took care of children for area families. Mrs. Larsen attended the West Branch United Methodist Church. She was a won-derful cook, an avid baker, was skilled in knitting and was a music lover. Mrs. Larsen was the last surviving sib-ling of her 10 brothers and sisters. She is survived by a granddaughter, Kristina (James) Case; four great-grandchildren, Alec and Andrew Kuzmeskas and Kortny and Timothy Case, all of Bradford; and several nieces, nephews and cousins in Denmark. In addition to her parents and husband, she was preceded in death by a daughter, Yrsa Larsen, who passed away Jan. 3, 2015.

Burial was in Willow Dale Cemetery. Memorial contributions, if desired, may be made to the Bradford Ecumenical Home; CARE for Children; or a charity of the donor’s choice. Online condolences may be made at www.hollenbeckcahill.com

Martha Frenz Martha J. Frenz, 95, of 904 West Song-bird Road, passed away Wednesday (March 16, 2016) at UPMC Hamot in Erie. Born May 8, 1920, in Bradford, she was a daughter of the late Charles and Viola Dunn Moore. She married Robert L. Frenz, who passed away July 17, 1985. Mrs. Frenz was a 1938 graduate of Bradford High School. She was employed at KOA Speer for a number of years. She is survived by one son, Robert L. (Jerrieann) Frenz of Findlay, Ohio; two daughters, Marie (Fred) Disney of Lewis Run and Margo (Jeff Hamilton) Bell of Olean, N.Y. ; nine grandchildren; 18 great-grandchildren; 12 great-great-grandchil-dren and several nieces and nephews. In addition to her husbands and parents, she was preceded in death by an infant daughter; one son, John W. Frenz; two sis-ters; and two brothers. Burial was in McKean Memorial Park, Lafayette. Memorial contributions, if desired, can be made to a charity of the donor’s choice. Online condolences can be expressed at www.hollenbeckcahill.com

Marian Graves Marian Lillian Graves, 87, formerly of 67 Spring St., Gifford, passed away Sun-day (March 20, 2016) at The Pavilion at Bradford Regional Medical Center. Born May 17, 1928, in Bingham, she was a daughter of the late Charles and Margaret Moore Holsinger. On Aug. 6,

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(Continued on page 10 )

(BRADFORD, PA) - The University of Pittsburgh at Bradford inducted stu-dents into Alpha Sigma Lambda, the national honor society for nontradition-al students on March 20. Advisor for the group is Dr. K. James Evans, dean of students and vice presi-dent of student affairs. Inducted into the the society were: Anne Garcia, an early level education (preK-4) and Joshua Kramer, a com-puter information systems and technol-ogy, both from Bradford, PA. And, Steven Valenti, a computer in-formation systems and technology, from Smethport, PA.

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ON THE HEALTHY SIDE

(NAPSI)—While many people are familiar with type 2 diabetes, fewer are aware of prediabetes, a serious health con-dition that affects 86 million Americans—more than one in three—and can often lead to type 2 diabetes. The Problem Nearly 90 percent of those with pre-diabetes don’t know they have it. People with prediabetes have higher than normal blood glucose (sugar), but not at levels high enough to be considered type 2 dia-betes. When you have prediabetes, you’re at increased risk for other serious health problems such as type 2 diabetes, stroke and heart disease. If left untreated, current research estimates that 15 to 30 percent of people with prediabetes will develop type 2 diabetes within fi ve years. The Good News Fortunately, prediabetes can often be reversed through weight loss, diet chang-es and increased physical activity. The key is to fi nd out early whether you’re at risk. That’s why the American Diabetes Association, the American Medical Asso-ciation and the Centers for Disease Con-trol and Prevention have partnered with the Ad Council to launch a public service campaign to raise awareness of prediabe-tes and help those who have the condition take steps to reverse it. Learn The Risk Factors There are a number of risk factors that increase the likelihood of prediabetes. These include race and ethnicity (African Americans, Hispanic/Latino Americans, American Indians, Pacifi c Islanders and some Asian Americans are at higher risk); being overweight; not being physically active; having a parent, brother or sister with type 2 diabetes; having high blood pressure; and being over the age of 40. Know Where You Stand Find out if you may have prediabetes by taking the short online test at www.DoIHavePrediabetes.org. You can also text RISKTEST to 97779 to take the test through your phone or mobile device. Take Steps To Reverse The Condi-tion You can take steps to reduce your risk by managing your weight, getting active, eating healthier and quitting smoking. Here are hints that can help: 1. Losing just 5 to 7 percent of your body weight can slow or even reverse pre-diabetes. For a person who weighs 200 pounds, that’s only 10 to 15 pounds. 2. Set realistic goals. Start with one change in your diet and build from there. 3. Get at least 2½ hours of light aerobic activity per week. This could be as simple as going for a brisk 30-minute walk fi ve days a week. Even 10 minutes at a time adds up. 4. Find simple ways to be more active throughout the day. Take the stairs instead

AICR HealthTalkAICR HealthTalk-by Karen Collins, MS, RD, CDN

American Institute for Cancer Research Q: Are the claims true that coffee is really healthy? A: Evidence now shows that coffee in moderate amounts is linked with lower risk of several chronic diseases, including type 2 diabetes, Parkinson’s and some cancers. For example, coffee lowers risk of endometrial and liver cancer risk, according to the latest scientifi c reports from AICR/WCRF. Research also links coffee to lower risk of death from heart disease and longer overall survival. For endometrial cancer, risk was lower regardless of whether coffee was regu-lar or decaffeinated; fi ndings on other cancers aren’t clear on the infl uence of choosing regular or decaf. Some of the substances in coffee that may protect health and reduce cancer risk include chlorogenic acids, caffeoylquininic acid and lignans. In laboratory tests, these compounds seem to turn on the antioxidant defense system and enzymes that deactivate carcinogens, and reduce infl amma-tion and insulin resistance. This would promote healthy levels of hormones re-lated to cancer and other chronic diseases. Studies looking at different brewing methods for preparing coffee so far do not provide consistent answers about whether those choices infl uence the protec-tive effects of coffee. Since many aspects of health linked with coffee are wors-ened by excess weight, watch out for sugar, syrups and cream added to coffee. Select low-calorie coffee options that replace high-calorie drinks to help reach and maintain a healthy weight.

Know Your Risk For Prediabetes

of the elevator. Park farther away from the entrance of a storefront when you shop. 5. Try to cut down on foods with sat-urated fat or trans fat, and hydrogenated fat or partially hydrogenated fat. Check labels to help you make healthy choices. Just remember, low-fat doesn’t have to be low on fl avor. Roast, broil, grill, steam or

bake instead of fry. 6. If you smoke, talk with your doc-tor about treatments or programs that can help you quit. Free Help, Facts And Stats: Visit www.DoIHavePrediabetes.org for more tips and information about CDC-recog-nized diabetes prevention programs.

Bradford Journal PhotoSister and brother, Raelin and Kaine Meacham give us a pose at Jan Ham-ilton Park, Barbour Street and Campus Drive, Bradford, Easter Sunday, March 27th. Raelin 9, is in the 3rd grade, School Street Elementary School, while Kaine 6, is in Kindergarten at GGB El-ementary School. They tell us that ear-lier they had opened Easter presents, at-tended a family dinner, and that Raelin had taken her new bike for a spin.

Two Little Meachams

Bradford Journal PhotoElizabeth Strait holds Calob Sheets back for a photo on the slide at Jan Hamilton Park, Bradford, on Easter Sunday, March 27th. Calob 4, attends Head Start, Bradford 1 while Eliza-beth Strait 11, of Eldred, attends the fi fth grade at Otto Eldred Elementary School. Elizabeth tells us she went to church and “got to be” with her dad for Easter.

Holding Up For Photo




The Day Before Easter

Photo by Mary DePalma On Saturday, March 26th, Stacey, the bar tender at the American legion Post #138, Smethport, prepares for this years annual “guess the amount of jelly beans in the jar” contest. Apparently the deal is, the person who makes the clos-est guess walks away with the stuffed bunny. Stacey tells us that she is plan-ning to have friends and family over for Easter Dinner.

Bradford Journal PhotoThere’s nothing like having a boyfriend as an opponent. Here, Caitlin Cox makes an easy block on Andrew Maholic’s sure thing, while playing a little basketball, Easter Day, March 27th at Hanley Park. Caitlin, 17, attends Bradford Area High School, while Andrew 19 attends Smeth-port High. They had both been waiting for a nice day when then both had time for a game.

Sunday Was SunnyEnjoying The Holiday

Photo by Mary DePalma Two long-time patrons at the Mount Jewett American Legion Post #6347 give us a smile during our visit there on Easter Sunday, March 27th. They are both 12-year members of the club and getting together to enjoy other people’s company was a must for the holiday.




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1944, in Machias, N.Y., she married Phil-lip L. Graves, who passed away Feb. 5, 2011. Mrs. Graves attended schools in Bing-ham, Custer City and Bradford. She had worked as a practical nurse at the Fairview Hospital, then The Hannum Home and Bradford Hospital. She then worked at Corning Glass Works for 10 years. She, along with her husband, was a founding member of the Hilltop Baptist Church, where she served as church and fi nancial secretary, taught Vacation Bible School, and organized and cooked many church meals, eventually passing her knowledge to the younger generation of women. She not only received great joy from teaching her fourth, fi fth and sixth grade Sunday School class, but was also a blessing to her students. Her commitment to Jesus Christ was demonstrated in her ministries to the church and in her Godly example of wife, mother, and grandmoth-er to her family. She is survived by four children, Phil-lip L. “Skeet” (Judy) Graves, Ronald (Le-ticia) Graves, David (Joan) Graves and Marianne (Jay) Walter, all of Gifford; 15 grandchildren, Tammy Graves, Tracy (Rick) Burke, Terri (Abbott) Case, Frank (Alicia) Graves, Tina Kandare, Brian (Tri-sha) Graves, Jaimie Graves, Brent (Tame-la) Graves, Leticia Luengas, David (Elisa) Tello, Denise (Kip) Waid, Ben (Melissa) Graves, Julie Graves, Nicole (Adam) Rogers and Jay Michael (Kaitlyn) Walter; 36 great-grandchildren; four great-great-grandchildren; one brother, Jim Holsinger of Bradford; and several nieces and neph-ews. Burial was in McKean Memorial Park, Lafayette. Online condolences may be made at www.hollenbeckcahill.com

William Jennings William M. Jennings, 53, of 32 Poplin Ave., Bradford, passed away on Friday (March 18, 2016) at his residence. Born Dec. 14, 1962, in Bradford, he was a son of the late Vernon Lee and Bernice E. Reed Jennings. Bill was a 1980 gradu-ate of Bradford High School. Bill served in the National Guard for a time and returned to Bradford and worked as a maintenance man at Bradford Hos-pital for 13 years, Servco Services and Bradford Manor for 13 years. Surviving are two sisters, Jackie (Tim) Hall of Bradford and Debbie (John) Per-sico of Buffalo, N.Y.; one niece, Welthy Moore; fi ve nephews, Chuck Kohler, Christopher Kohler, Rob Lyons, Eric Jen-nings, Jason Jennings and Nick Jennings. He was preceded in death by his parents, and one brother, Glenn Jennings. Burial was in Willow Dale Cemetery. Memorials, if desired, may be madeto Asbury United Methodist Church.

OBITUARIES(Continued from page 6)

Local Students Have Works Chosen For Show (BRADFORD, PA) - Local students were among the 34 University of Pitts-burgh at Bradford students chosen to have their artwork displayed as part of the 13th annual “Affairs of the Art” exhibition at the university. Selections were chosen by Courtney Mealy, a local artist who works with both the Cattaraugus County (N.Y.) Council on the Arts and Pitt-Bradford Arts. Among those whose artworks were cho-sen were: From Bradford, PA: Hannah Bean, an undeclared student, whose included work was a digital print called ‘Exposed.’ Jamie Burritt, an early education (preK-4) major, whose included work was a nail and thread portrait called ‘Delia, ‘ which was selected as Juror’s Choice. Jeffery Cattoni, a biology major, whose included work was a stoneware fi sh mug. Heather Kuntz, a biology major, whose included work was three works: A mixed-media collection called ‘Coral Bleaching, ‘ which was selected as Juror’s Choice; a digital print called ‘Serendipity, ‘ which was also selected as a Juror’s Choice; and a mixed-media piece called ‘Submerged.’ Jennifer Lau, a biology major, whose in-cluded work was three pieces: a low-fi re red clay work called ‘Manipulation of Right Angle Triangles, ‘ a mixed-media

work called ‘The Magdalena 3, ‘ and a watercolor called ‘Two Pears, ‘ which was selected Best in Show.From Derrick City, PA: Chandler Nickel, a business manage-ment major, whose included work was an ink print self portrait.East Smethport, Pa. Theresa Hezlep, a nursing major, whose included work was an ink work called ‘Guardian of Souls.’Lewis Run, Pa. Megan Whisenand, an interdisciplinary arts major, whose included work was a digital print called ‘Flutter.’Port Allegany, Pa. Rebecca Lathrop, a broadcast communi-cations major, whose included work was a low-fi re red clay piece called ‘Lily Pad.’ Brady Major, an interdisciplinary arts major, whose included work was an ink on paper called ‘Skeletal Splatter.’Smethport, Pa. Kayleen Burdick, an interdisciplinary arts major, whose included work was an acryl-ic painting called ‘City of Lights.’ David Eaton, an early education (preK-4) major, whose included work was an acryl-ic painting called ‘The Cat.’ Ashley Steis, an undeclared student, whose included work was a graphite drawing on paper called ‘Still Life with Tomato.’

Brenda On Easter Day

Bradford Journal PhotoBrenda Beveridge gives us a smile from her table at the Jan Hamilton Park, Bradford, on Easter Sunday, March 27th. She says that following her dinner with family and friends, she’s been en-joying a sunny spring day, watching the children, and reading her James Patter-son novel, Kill Me If You Can. Brenda works in the “Carry Out” at Tops Su-permarket.

Working On Facebook

Bradford Journal PhotoDave Cornelius, a resident of Derrick City, PA for 55 years, was at the Brad-ford Area Public Library catching up on his Facebook page, March 28th, when we stopped in for a visit. Dave, an elec-trician who worked many years for the International Brotherhood of Electrical Workers (IBEW) union still works hard for the regular workers and seniors- in short, he’s a good Democrat.




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Skin Renewal Ideas (NAPSI)—An ancient grain can help you renew both your complexion and the Earth. Here’s how: For the fi rst time, qui-noa husk extract has been formulated into an anti-aging overnight facial skin care treatment: Kiehl’s Dermatologist Solutions Nightly Refi ning Micro-Peel Concentrate. It offers accelerated cell turnover to reveal refi ned texture, im-proved tone and softer, more radiant skin. What’s more, the extract comes from discarded quinoa husks, so what was once considered waste is now a unique skin care innovation. Sourcing the quinoa husks is part of a project the skin care company Kiehl’s Since 1851 has undertaken in Bolivia to restore and enrich the soil. Here’s why: With age, skin texture becomes dry and uneven so it refl ects light differently, creating a dull look, more visible lines and a coarser texture. Some people turn to chemical peels to solve this problem but that may not

be the answer. “Despite chemical peels’ popularity, they present a number of barriers,” shares Dr. Adam Geyer, Kie-hl’s consulting dermatologist. “While effective, the treatment can cause skin sensitivity including redness, irritation, PIH or POH and scarring. The expense of such treatments also presents a chal-lenge for many patients, as a single chemical peel treatment can cost be-tween $600 and $900.” To offer an innovative alterative, Kiehl’s chemists combined the quinoa husk extract with fruit acids, cactus extract and phytic acid to develop the micro-peel concentrate. Dermatologist tested for safety and effi cacy, it’s gentle enough for nightly use even on sensi-tive skin, according to clinical trials. The quinoa husk extract is sustaina-bly sourced without chemical alteration and with minimal environmental im-pact. Its powerful exfoliating properties help accelerate the skin’s nighttime cell turnover to refresh dull surface skin. Here’s where: Find it in Kiehl’s free-standing stores, at www.kiehls.com/nightly-refining-micro-peel-concen-trate and (800) KIEHLS-2, and in se-lect specialty retailers.



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Photo by Mary DePalmaPatrons stopped in to socialize at the Mt. Jewett American Legion Post #6347, on Easter Sunday, March 27th. From the left, clockwise around are bartender Erin Di-dowizio; Sunny Wennerstrom, a 19 year member; Jon Bernhard, long-time mem-ber with his wife Steph Bernhard, a 2-year member; Sandra Buchanan, a 25-year member; and Jeanette Smith, not a mem-ber, but better yet, the bartender’s mom.

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Cod Parmesan with Zucchini NoodlesServes: 4Prep time: 15 minutesCook time: 20 minutes

2 medium zucchini (5-6 ounces each), thinly sliced

1 tablespoon unsalted butter 1 teaspoon olive oil

salt and pepper, to taste1/4 cup freshly grated Parmesan cheese

1 1/2 tablespoons mayonnaise1 teaspoon lemon juice

1/8 teaspoon dried basil1/8 teaspoon dried oregano1/8 teaspoon onion powder

4 Alaska cod fillets (4-6 ounces each)2 tablespoons shredded Parmesan cheese,

divided

In nonstick skillet, saute zucchini slices in butter and oil just until soft. Add salt and pepper, to taste.Keep warm.

Heat oven to broil setting. Mix grated Parmesancheese, mayonnaise, lemon juice, basil, oregano andonion powder together. Add salt and pepper, to taste.Divide and spread topping onto the top of each fillet.

Place fillets on foil-lined broiler pan. Broil 5-7inches from broiler element for 3 minutes, or untiltop is browned and bubbly. Reduce heat to 300 F and cook 3-5 more minutes. Cook until fish is opaquethroughout.

To serve, place 1/4 of zucchini on each plate. Top with cod fillet and garnish with 1/2 tablespoonshredded cheese.

Smothered Cod or PollockServes: 4Prep time: 15 minutesCook time: 20 minutes

1/4 cup olive oil1/2 cup red onion

2 teaspoons garlic, chopped1/2 cup red bell pepper, diced1/2 cup green bell pepper, diced

salt and pepper, to taste 4 tablespoons flour2 cups chicken stock

1/2 cup tomato, seeded and chopped2 teaspoons fresh thyme4 wild Alaska cod or pollock fillets

(4-6 ounces each) 2 cups mashed potatoes, warmed4 fresh thyme sprigs, for garnish

In hot saute pan, cook olive oil, onion and garlic for 1 minute. Add both peppers and salt and pepper,and saute 2 minutes. Add flour and stir until flourturns light brown. Add chicken stock and stir untilliquid smooths and starts to thicken. Add tomato and thyme.

Season fish with salt and pepper, to taste, and placeinto simmering sauce and cover. Cook 3-4 minutes,carefully turn, cover and continue to cook until done,3-4 minutes.

To serve, place 1/2 cup of mashed potatoes on 4 serving plates. Carefully remove each piece of fishand place on top of mashed potatoes. Evenly dividesauce over each piece of fish. Garnish each plate with1 sprig of fresh thyme, if desired.

FAMILY FEATURES

Now more than ever, food choices matter.People want healthy, environmentallyfriendly foods without sacrificing flavor.Substituting the traditional protein in your

favorite dishes with seafood is one deliciously smartway to satisfy these demands.

Seafood offers numerous health benefits. In fact,because seafood is high in protein, omega-3 fattyacids and essential vitamins and minerals, but low insaturated fat and calories, several health organizationsrecommend two servings per week.

When it comes to the environment, seafood offersan advantage as well – it’s the most environmentallyfriendly of all the animal proteins. In a comparison of environmental costs, wild-capture fisheries have a miniscule cost compared to foods such as beef,chicken, pork and dairy.

Changing up traditional meals to incorporate thegoodness of seafood is easier than you may think.Just pick a non-seafood protein dish that youregularly enjoy, and replace the protein with one of Alaska’s many species of seafood. For example,replace veal in veal parmesan with delicious Alaskacod or the chicken in chicken Marsala with flavorfulAlaska salmon.

Find more easy, meatless recipes and inspiration at wildalaskaseafood.com.

Salmon MarsalaServes: 4Prep time: 10 minutesCook time: 20 minutes

4 Alaska salmon fillets (4-6 ounces each)salt and pepper, to taste

2 cups flour1/2 cup olive oil

1 cup Marsala wine2 cups mushrooms, sliced2 cups chicken stock2 teaspoons fresh thyme2 tablespoons cold butter4 fresh thyme sprigs, for garnish

Season salmon fillets with salt and pepper, to taste.On plate, season flour with salt and pepper, to taste.Dredge both sides of each salmon fillet in seasonedflour, shaking off excess.

Heat large saute pan and add olive oil then placeeach piece of salmon in pan. Cook for 2-4 minutes,turn fillets over and cook until almost done. Removefillets from pan; set aside.

Off heat, add wine to pan, scraping bits off thebottom. Return pan to heat and add mushrooms.Season with salt and pepper, to taste, and cook for 1 minute. Add stock and thyme, and let liquid reduceby half.

Return salmon fillets to pan. Cook, while bastingfish, until fillets are heated through. Remove fillets to 4 serving plates.

Return pan to heat, add cold butter and swirl untilincorporated and sauce slightly thickens. Removefrom heat and divide sauce evenly over salmon fillets.Garnish each plate with 1 thyme sprig, if desired.

What’s in a name?For many ingredients, substitutions are no problem. For example, pollock, which is amember of the cod family and shares many of its attributes, including a firm texture, mildflavor and snow-white fillets loaded with lean protein, works in any recipe calling for cod.

However, at the fish counter it pays to pay attention to names because the Food & DrugAdministration regulates what foods sold in the United States are called. This allowsconsumers to know more about their origin and be confident in the safety and environ mentalstandards used to raise or harvest the product.

Recently, the FDA made a change regarding pollock. Alaska pollock was previously aspecies name, which meant pollock from Russia or China could be sold as Alaska pollock.To clear up the confusion and help ensure consumers know the source of their food, nowonly pollock from Alaska can be called Alaska pollock.

Alaska pollock Alaska cod

Cod Parmesan with Zucchini Noodles

Smothered Cod or Pollock

Salmon Marsala


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Try A Nutritious Twist On A Family Favorite (NAPSI)—If your kids are like many, they’re happy to get their hands on chicken fi ngers. Now, you can im-prove on this fun food with the help of an ancient grain and a superberry. Try nutrient-rich millet or quinoa instead of plain breading, and tart-sweet lin-gonberries, which Dr. Oz has called a superfruit full of antioxidants, for the dipping sauce. Here’s the recipe:

Chicken Fingers with Lingonberry Dipping Sauce

Chicken Fingers3 or 4 boneless skinless chicken breasts, cut into 2-inch strips½ cup fl our1 tsp. salt + ¼ tsp. pepper2 eggs2 cups cooked millet or quinoa Place ¾ cup of dried millet or qui-noa in a pot with 1½ cups of water. Boil millet or quinoa on medium heat for 20 minutes or until soft. Allow to cool. Meanwhile, preheat oven to 425 degrees and grease a baking sheet. In a small bowl, whisk fl our, salt and pepper.

In a second bowl, whisk eggs. Place the millet in a third bowl. Dredge chicken pieces in fl our mixture, then eggs, and then the millet, being sure to coat well. Place on baking sheet. Spray chicken fi ngers generously with cooking spray (this helps the nug-gets to get crispy but can be skipped if you prefer) and bake for 15−20 minutes until chicken is cooked through and browned (or you can panfry).

Lingonberry Sauce4 tablespoons of Felix Lingonberry Jam

pureed until smooth1½ tablespoons of honey½ teaspoon of Worcestershire sauce½ teaspoon balsamic vinegar¼ teaspoon of onion powder Mix all ingredients together and serve as a dip alongside the chicken fi n-gers. The jam is made with fresh Swed-ish lingonberries, which can be a great alternative to cranberries in many reci-pes. You can fi nd more recipes, facts and where to get the jam at http://felix-jams.com

Be Your Best You (NAPSI)—The next time New Year’s, your birthday or any other time when you tend to make resolutions rolls around, you won’t have to make—and break—unreasonable promises to your-self if you tap into your best self. For most people, living a healthy lifestyle means making permanent changes. While you can’t expect over-night results, some small adjustments over time can help. Just remember to consult your doctor before starting any new diet or exercise regimen. Create Healthy Habits • Set small goals that are specifi c, measurable, attainable, realistic, time-ly/tangible (S.M.A.R.T.) and share them with others to stay accountable. • Choose good foods. Eat whole grains, a variety of colorful fruits and vegetables, and lean proteins. Use spic-es instead of salt. • Stay hydrated, but don’t drink your calories. Swap out sugar for an all-natural, zero-calorie sweetener such as Pure Via®, made with a sweet extract of the stevia plant. Stick to this plan for at least 21 days. That’s the average length of time it takes to create a new habit. For a conversion table on replacing sugar, a variety of sweet and savory recipes and more information, visit:

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CHRONOLOGICAL LISTINGSEngagements, Marriages, Births & DeathsEngagements, Marriages, Births & Deaths

ENGAGEMENTS:(None)

MARRIAGES:(None)

BIRTHS:MAR. 18, 2016:SON, to Sarah and Stan Gleason, Bradford, PA.MAR. 19, 2016:SON, to Alexan-dria McGregor and Ben Pearson, Smethport, PA.SON, to Janae Jim-erson, Salamanca, NY.MAR. 21, 2016:SON, to Sara Mar-tin and Brandon Kudrick, Lewis Run, PA.D A U G H T E R , to Brittany Ben-nett and Charles Lupold II, Brad-ford, PA.MAR. 22, 2016:SON, to Ashley and Mark Jackson, Bradford, PA.DAUGHTER, to Mercedes Tarr and Anthony Smith, Olean, NY.SON, to Brenda and Joshua Horn, Olean, NY.MAR. 23, 2016:SON, to Cassie Tucker and Zach-ary Dahlke, Brad-ford, PA.Son, to Laura and David Lamb, Alle-gan, NY.MAR. 24, 2016:D A U G H T E R , Catherine and C h r i s t o p h e r Blocher, Olean, NY.SON, Deepa Nan-durkar and Ketan-kumar Sakharkar, Olean, NY.SON, Jamie and Bill Irons, Allegany, NY.

DEATHS:MAR. 16, 2016:FRENZ, Martha J., 95, of 904 West Songbird Rd.,

Bradford, PA.MAR. 18, 2016:VEITE, William E., 77, of Rew, PA.VOTANO, Nancy C., 80, of Wilcox, PA.CHILDS, Ali Ro-chelle, 23, of 633 ½ Garden Ave., Olean, NY, for-merly of Bradford, PA.M O O R E -KROUSE, Lillian J., 71, of 29 Clarence St., Bradford, PA.JENNINGS, Wil-liam M., 53, of 32 Poplin Ave., Brad-ford, PA.MAR. 19, 2016:LARSEN, Greta M., 97, formerly of West Washington St., Bradford, PA.HAULIK, Joseph Leroy, 81, of Ma-con, GA.MAR. 20, 2016:McALEE, John R. “Jack”, 88, of Wil-low St., Johnson-burg, PA, formerly of St. Marys, PA.WENDEL, Mary G., 59, of 507 Penn St., Johnsonburg, PA.GRAVES, Mar-ian Lillian, 87, for-merly of Spring St., Gifford, PA.CONANT, James Eugene, 63, of Bath, NY, formerly of Mount Jewett, PA.MAR. 21, 2016:SCHATZ, Irma M., 91, of Elk Haven, formerly of Elk Towers and South Michael Rd., St. Marys, PA.HOBBS, Betty Jane, “Pat”, 84,of Route 155, Port Allegany, PA.MAR. 22, 2016:KASTNER, Joan M., 81, formerly of 144 Upper Cher-ry Rd., Kersey, PA.SEMMEL, Bonnie

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Lee, 67, of Smeth-port, PA.SHIREY, Burton Rendall “Buzz”, formerly of Coud-ersport, PA.MAR. 23, 2016:LAMAR, Thomas W., 66, of Shingle-house, PA, former-ly of Bolivar, NY and Eldred, PA.LECHIARA, Ber-nard A., 90, for-merly of 1141 South Ave., Brad-ford, PA.BEAN, Arthur Ar-chie “Art”, 93, of Shinglehouse, PA, formerly of Boli-var, NY.COVELL, Betty M., 87, formerly of 44 East Corydon St., Bradford, PA.MAR. 25, 2016:LUNDY, Donald E., 85, of 5552 Bendi-go Rd., Wilcox, PA.ECKELS, James Patrick, 67, of 125 Columbus St., St. Marys, PA.PISTNER, Carolyn, 73, of 379 W. Ther-esia St., St. Marys, PA.

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Super Simple Dinner, Lemon Pepper Panko Crusted FishBy Janet Tharpe

Sharing Hometown Recipes, Cooking Tips and Coupons

What You Need4-6 medium haddock

Lemon Pepper Panko Crusted Fish

Directions

Submitted by: Patti Jagodzinski, Tomahawk, WI (pop. 3,397)

Brought to you by American Hometown Media

Patti JagodzinskiTomahawk, WI

(pop. 3,397)

Looking for an easy dinner idea? Try Patti Jagodzinski’s Lemon Pepper Panko Crusted Fish

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and Parmesan are added to lemon Panko crumbs create a

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-Janet



YOUR WEEKLY HOROSCOPE MARCH 31 - APRIL 6, 2016

ARIES - (Mar. 21 - Apr. 19)This week could bring a need for you to be less determined to do something ‘by the book.’TAURUS - (Apr. 20 - May 20)This is a time where you might test what you have so far believed to be impossible or immovable.GEMINI - (May 21 - June 20)A reward of some kind is on offer to you this week but this will involve you making yourself slightly uncomfortable .CANCER- (June 21 - July 22)You are right to wish someone would be transparent with you. Time will resolve this more swiftly than you think.LEO - (July 23, - Aug. 22)Giving in to pressure will compromise your ability to make incisive and accurate judgements.VIRGO - (Aug. 23 - Sept. 22)A challenge might actually be little more than an attention-seeking exercise. LIBRA - (Sept. 23 - Oct. 22)The coming week brings a chance for you to acknowledge what you know you need - and what has become superfl uous.SCORPIO - (Oct. 23 - Nov. 21)This week, to achieve or attain something truly and deeply satisfying, make an effort to care less about how it appears and care more about what it can truly offer you. SAGITTARIUS - (Nov. 22 - Dec. 20)Sometimes, patience limits can be adjusted in helpful ways when we learn when to stop doing something. CAPRICORN - (Dec. 21 - Jan. 20)Somewhere in your world exists a strong urge to speak your mind or offer a pro-posal or particular suggestion.AQUARIUS - (Jan. 21 - Feb. 19)Stating your case sensitively, reiterating benefi ts of what you’re proposing, can bring success.PISCES - (Feb. 20 - Mar. 20)Someone wants to know what you’re thinking or what’s fi ring your imagination. Grant them access.

Understanding The Hidden Danger Of High Potassium LevelsUnderstanding The Hidden Danger Of High Potassium Levels (NAPSI)—One morning in July 2015, Gary Bodenheimer, 69, a retired behav-ioral management teacher, was playing a game of pool with his buddies at his local senior center in Elwood, Nebraska, when he began feeling light-headed, weak and short of breath. Gary chalked up the symp-toms to his kidneys, as he suffers from Stage 4 chronic kidney disease (CKD). Later that day, Gary was rushed to the emergency department at the local hos-pital, where he had blood work done and was told by the on-call physician that his potassium was very high—over 7—and that he had hyperkalemia. “This was the fi rst time I heard about hyperkalemia,” says Gary. “No one had mentioned the possibility of this happening with my kid-ney disease.” Gary was admitted to the hospital and hooked up to a heart monitor. A few days later, he asked the physician, “Just how bad was I?” and was told, “It was bad. Your heart could have stopped.” Gary was monitored and treated in the hospital for three days before being discharged. Later, he learned from his nephrologist that the important medication he was taking to

treat his CKD can cause the side effect of elevating blood levels of potassium. Un-fortunately, this is a problem patients with CKD may face that doctors have been challenged with for a long time. What Is hyperkalemia? Everyone needs potassium. It is an im-portant nutrient that helps keep your heart healthy and your muscles working prop-erly. But too much potassium can be dan-gerous. Hyperkalemia, which is believed to affect as many as 3 million people in the United States, primarily those with CKD, can have harmful consequences. If not managed, it can lead to serious heart problems. The majority of potassium (98%) is stored inside cells and released into the bloodstream as needed. For most people, the level of potassium in the blood should be between 3.5 and 5.0. In healthy people, excess potassium is primarily excreted through the kidneys. People with CKD have decreased kidney function, so this process can become compromised, put-ting them at risk for hyperkalemia. In ad-dition, as Gary experienced, certain medi-cations that are often prescribed to people

with CKD to help delay the progression of their underlying disease, can cause hyper-kalemia as a side effect. Who Is At Risk? You may be at risk for hyperkalemia if you:• Have kidney disease.• Have advanced kidney disease and eat a diet high in potassium.• Take certain drugs that prevent the kid-neys from losing enough potassium, caus-ing your potassium levels to rise. These include renin angiotensin aldosterone sys-tem (RAAS) inhibitors, non-steroidal anti-infl ammatory drugs (NSAIDS), and beta blockers. Discuss all medicines that you take with your doctor. Do not stop taking any medicines on your own.•Take extra potassium, such as certain salt substitutes or supplements.• Have Addison’s disease, a disorder that can occur if your body does not make enough of certain hormones.• Have poorly controlled diabetes.• Experience a serious injury or severe burn. What Are The Symptoms? Many people with high potassium have few, if any, symptoms. If symptoms do ap-pear, they are usually mild and non-spe-cifi c, and can include muscle weakness, numbness, tingling, nausea, or other unu-sual feelings. Because of this, many CKD patients—like Gary—are unaware that their potassium levels are elevated. How Is It Diagnosed? High potassium usually develops slow-ly over many weeks or months, and it can recur. A simple blood test can determine the level of potassium in the blood. Are There Options? Acute Episodes When high potassium happens sud-denly and blood levels are very high, you may feel heart palpitations, shortness of breath, chest pain, nausea or vomiting. This is a life-threatening condition that requires immediate medical care. If you have these symptoms, call 911 or go to the emergency room. In this emergency situa-tion, treatment focuses on quickly lower-ing elevated potassium levels. Chronic Hyperkalemia People like Gary who have an ongo-ing risk of recurrent hyperkalemia should speak to a doctor about the various options to manage potassium levels. It’s important you tell your doctor about all the medicines you are taking including over-the-counter drugs, herbals and supplements. Your doc-tor will determine what treatment is right for you. To help keep your potassium lev-els within normal range, your doctor may recommend the following:• Following a low-potassium diet, if need-ed. Ask your healthcare provider or dieti-tian how much potassium in your diet

(Continued on page 19)


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is right for you. A dietitian can help you create a meal plan that gives you the right amount of dietary potassium to meet your needs.• Try avoiding certain salt substitutes as they are high in potassium.• Avoiding herbal remedies or supple-ments as they may have ingredients that can raise potassium levels. If you have any questions about them, ask your healthcare provider.• Taking water pills (diuretics) or potas-sium binders, as directed by your health-care provider. These medicines can help remove extra potassium from the body

and keep it from coming back.• Potassium is normally removed through urine. Water pills help rid your body of extra potassium by making your kidneys create more urine.• Potassium binders often come in the form of a powder. They are mixed with a small amount of water and taken with food. When swallowed, they “bind” to the extra potassium in the bowels and remove it.• Following your treatment plan carefully if you have diabetes, kidney disease, heart disease, or any other serious condition. This will help keep your potassium levels in the healthy range. Learn more: Since Gary was diag-nosed with hyperkalemia, he has made it his mission to educate people about the hidden dangers of high blood potassium levels. Gary has become a member of the National Kidney Foundation’s Kidney Advocacy Committee, a group of kidney disease patients advocating for other kid-ney patients and educating others about early detection. If you would like to learn more about hyperkalemia, click here to obtain a bro-chure from the National Kidney Foun-dation titled “Your Kidneys and Hyper-kalemia: Are You at Risk?”

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WORD SEEK(Crossword Solution on page 14)

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50. Reduced Instruction Set Computer52. Limit, to some53. *”Ten Days That Shook the World” author55. CafÈ alternative57. *”Go Tell It on the Mountain” author61. *”The Executioner’s Song” author64. Greeting from Don Ho65. Give it a go67. Gigantic wrestlers69. Kick back70. Longest division of time71. *Wharton of “The Age of Innocence” fame72. Auction off73. DNA transmitter74. River in Hades

DOWN

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Peanuts, Peanut Butter May Hold Key To Preventing Obesity

(NAPSI)—Here’s good news about tasty treats: Adolescents at high risk for obesity signifi cantly reduced their Body Mass Index (BMI) by substitut-ing peanuts and peanut butter for un-healthy snacks according to a new US-DA-funded study. “Obesity is the most pressing public health issue facing us today,” said Dr. Craig Johnston, principal investigator at the University of Houston. “We’d like to think it’s preventable but until now there haven’t been many studies showing large scale effective meas-ures.” Instructors guided over 250 adoles-cents through a program of physical activity and nutrition education. About half the students received an after school snack of peanuts or peanut but-ter about four times a week, while the rest had peanuts less than once a week. “We have a lot of kids skipping meals for a lot of reasons,” Dr. Johnston said. “What we found is that kids get home from school around 4 p.m. There’s less supervision by parents and less struc-ture. Kids are sitting down at the TV and eating, eating, eating,” he added. On average, American children con-sume between two and three snacks a day, a quarter of their daily energy in-take. Data has shown that some chil-dren are actually eating snacks up to ten times a day. Peanuts and peanut butter were cho-sen as snacks because they are very high in protein—more than any other nut, in fact. The protein promotes the feeling of fullness and cuts the number of snacks needed. Peanuts also have a very concentrated number of important nutrients. Following the 12-week study, stu-

dents spent another 12 weeks maintain-ing the healthy snacking habit. At the end, those students who ate the snack more regularly experienced a decrease in their overall BMI compared to those who did not. The new nutrition standards for US-DA’s Smart Snacks in School highlight peanuts as one of the healthiest snacks with zero empty calories. The stand-ards apply to all snacks sold during the school day in cafeterias, vending ma-chines, school stores and snack carts. You can read more about Smart Snacks

in School at www.fns.usda.govealthier-schoolday. Researchers at University of Hou-ston, Baylor College of Medicine and Texas Woman’s University conducted the study. Their fi ndings are published in the Journal of Applied Research on Children. Learn More: For recipes and fur-ther facts about the nutritional benefi ts of peanuts and healthy snacking, visit www.peanutpower.org or www.peanut-institute.org


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