Cincinnati Health & Life: Winter 2016

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10 SUPErSKi SPOTS

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4 women’s stories

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You’re Just a Few Minutes Away from Bliss.

“...all you need to know is that once you’re through these doors, you matter.” –CinCinnati Magazine

“Top Food Rating Among Steakhouses.” –zagat

“BEST Restaurant, Steak, Food, Service and Vibrant Bar Scene.” —Open table Diners

12110 Montgomery RoadCincinnati, OH 45249513.677.1993tonysofcincinnati.com

401 West Main StreetLexington, KY 40507859.243.0210tonysoflexington.com

PRIVATE DINING AVAIL ABLE

center registration reverse application

A TONY RICCI STEAKHOUSE

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ContentsWinter 2016

FEATURES

16the best protection for your breastsA doctor contends that annual mammograms should begin at 40—and four patients tell why.

20an e.D. gets senior-frienDlyBethesda North’s facility has been redesigned to meet older patients’ special needs.

22hip, hip, hooray!This teacher found that the benefits of joint replacement aren’t just for the elderly.

26true blueInterior designer Alexa Hampton works wonders with a home in blue and white.

in e very is sue

6we lco me l e T T e r 8e dI Tor’s NoT e 40wHe re To e AT 44B e T He re

32

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26

46

ContentsWinter

42GATHERINGSPhotos from recent events inHamilton County.

46ESCAPESIf you’re a skier, check out 10 super slopes you simply must experience.

48POWER FOODIt’s sweet, handy and nutritious, and its history goes back thousands of years. It’s a date!

12LOCAL BUZZOur guide to new ideas, tips,trends and things we love in or near Hamilton County.

14HEALTH NEWSIntriguing facts about naps, tongues, yoga, deadlines, eating your greens—and much more.

32TASTESStep out of your baking comfort zone—and try these five classic seasonal desserts, each with a twist.

38FINANCIAL BALANCEWant to be fit physically andfinancially too? Heed these 8 tips.

DEPARTMENTS 48

12

4 winter 2016 | trIHeALtH.COm

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THERE ARE MANY WONDERFUL THINGS ABOUT THE HOLIDAY season. With a chill in the air we celebrate, hoping to create lasting memories as we take part in old traditions and create new ones. It’s a time to count our blessings as we gather in joyous settings with neighbors, co-workers, friends and family. It’s a time for reflection, as we look at what we have accomplished and achieved during the past year. It’s also time to look forward, make new resolutions, set personal and professional goals, and celebrate the New Year.

At TriHealth, we’ve been blessed to see so many pa-tients come through our doors whether it was for a routine checkup or an emergency surgery. By working together, we were able to celebrate many triumphs for our patients and ourselves. From a healthy birth to a full recovery to a new treatment breakthrough, your triumphs have been our triumphs, and we will continue the TriHealth mission to help our communities live better. Here’s wishing you and yours a happy and healthy holiday season and great suc-cess in the New Year. Together we triumph.

Sincerely,

JOHN PROUT CEO OF TRIHEALTH INC.

FOR ADDITIONAL INFORMATION ABOUT TRIHEALTH, VISIT OUR WEBSITE AT TRIHEALTH.COM.

TOGETHER WE TRIUMPH

WELCOME LETTER

MARK CLEMENTPRESIDENT OF TRIHEALTH INC.

CINC.W15.Welcome.REV1.indd 1 12/2/15 9:13 AM

D. Lambers, MD

At TriHealth, our women’s services

go above and beyond as we offer

comprehensive care from some of

the most well-known gynecologic

and obstetric physicians in the region.

Whether you see them for a routine

checkup, a highly complex surgery

or anything in between, you can

count on them to be there for you

throughout your life.

Obstetrics

Gynecology

Urogynecology

Gynecologic Oncology

High-Risk Maternity

Neonatal Intensive Care

Breast Care

Fertility

Nurse Midwives

To find a TriHealth

physician, call

513 569 5400.

TriHealth.com

Caring for women

throughout their lives.

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EDITOR’S NOTE

I ADMIT IT. I’M NOT A BIGfan of winter. Sure, I love the look of new-fallen snow—it’s stunningly beau-tiful. But when my car starts sliding around on the road and the wind chill factor makes it feel like 10ºF, well, let’s just say I’m count-ing the days till spring. But there are some things I absolutely love to do dur-ing winter: picking out the perfect Christmas tree, shopping for holiday gifts, going ice skating with my family, sipping a steaming mug of hot chocolate. You can read about these fes-tive cold-weather pursuits and more on page 12.

Is booking a ski holiday on your “to do” list? Be sure to read our downhill bucket list on page 46 before deciding where to go. It takes you on a tour of hot ski spots around the world—from Arapahoe Basin in Colorado to Zermatt in Switzerland.

And check out our selection of seasonal dessert recipes on page 32. You’ll have a hard time deciding which one to try first—bourbon bread pudding, pumpkin ice cream, pistachio and coconut rice pudding? (The salted dark chocolate tart is calling my name!) I bet at least one of these sweet treats ends up being a new favorite in your household.

There’s much more to discover in this winter issue of Cincinnati Health & Life. Enjoy...and Happy Holidays!

WINTER PURSUITS

RITA GUARNAEDITOR IN [email protected]

CINC.W16.edit.1.indd 1 12/2/15 3:35 PM

TriHealth.com | 513 346 3399

Get urgent care from a doctor.

days of the week

TriHealth Priority Care is urgent care. When you

come to us, you’ll experience short wait times and

receive care from a doctor, because there’s always

one on staff. Then we’ll work with you and your

primary care doctor to get you back on the road

to recovery. To learn more, call 513 346 3399

or visit TriHealth.com.

Together We Triumph

8350 Arbor Square Drive, Mason, OH 45040(in front of Kroger)

Monday–Friday, 8 a.m.–8 p.m. Saturday and Sunday, 9 a.m.–5 p.m.

Walk-In Urgent Care | Minimal wait times

On-site X-rays | On-site lab testing


Carl Olsenpublisher

m a r k e t i n g & o p e r at i o n s

marketing direCtOrnigel edelshain

marketing assOCiaterichard iurilli

advertising serviCes manager jacquelynn fischer

seniOr art direCtOr, agenCy serviCes kijoo kim

COntrOller agnes alves

aCCOuntant megan frank

aCCOunts reCeivable representative amanda albano

manager, OffiCe serviCes and infOrmatiOn teChnOlOgy catherine rosario

published by wainsCOt media

c h a i r m a n

carroll v. dowden

p r e s i d e n t

mark dowden

s e n i o r v i c e p r e s i d e n t s

shae marcus carl olsen

v i c e p r e s i d e n t s

rita guarna christine hamel

t r i h e a lt h

Chief exeCutive OffiCer john s. prout

presidentmark clement

exeCutive direCtOr, marketing serviCesanjie britton

marketing COnsultant, marketing COmmuniCatiOns denyse reinhart

h o s p i ta l s

bethesda north hospital 10500 mOntgOmery rd., CinCinnati

good samaritan hospital375 dixmyth ave., CinCinnati

bethesda butler hospital 3125 hamiltOn masOn rd., hamiltOn

trihealth evendale hospital3155 glendale milfOrd rd., evendale

bethesda arrow springs100 arrOw springs blvd., lebanOn

good samaritan western ridge 6949 gOOd samaritan dr., CinCinnati

mccullough-hyde memorial hospital110 n. pOplar st., OxfOrd

CinCinnati HealtH & life is published 3 times a year by Wainscot Media, 110 Summit Ave., Montvale, NJ 07645. This is Volume 1, Issue 3. © 2015 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S.: $14 for one year. Single copies: $3.95. Material contained herein is intended for informational purposes only. If you have medical concerns, seek the guidance of a healthcare professional.

advertising inquiries Please contact Carl Olsen at 847.274.8970 or [email protected].

subsCription serviCes To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Cincinnati Health & Life, Circulation Department, 110 Summit Ave., Montvale, NJ 07645; telephone 201.573.5541; email [email protected].

we want tO hear frOm yOu!Send your feedback and ideas to: Editor, Cincinnati Health & Life, 110 Summit Ave., Montvale, NJ 07645; fax 201.782.5319; email [email protected]. Cincinnati Health & Life assumes no responsibility for the return of unsolicited manuscripts or art materials.

rita guarnaeditor in chief

art direCtOr stephen m. vitarbo

edi t o r i a l

managing editOr carol bialkowski

seniOr editOr timothy kelley

COntributing editOrs michael ardizzoneliz donovanharry dowdendavid levine

a r t

design COntributOryvonne marki

w e b

direCtOr Of digital medianigel edelshain

p r o d u c t i o n

direCtOr Of prOduCtiOn and CirCulatiOn christine hamel

prOduCtiOn/art assistantalanna giannantonio

CinCinnatiphysicians, hospitals and communities working together to help you live better.

CINC.W16.Masthead.REV1.indd 1 12/2/15 9:51 AM

NOW OPEN IN THE FOUNDRY AT LIBERTY CENTER513-984-guac (4822)


Winter is the best time to stick to a workout routine, what with all the casseroles, cookies and cakes we’re eating. Also, endorphins that are released dur-ing a good cardio session will blast away the stress we are all feeling from the season’s social commit-ments. Yet the frigid temperatures outside make it that much harder to get to the gym. Tom Arnold, assistant manager at the TriHealth Fitness & Health Pavilion, offers the following tips for getting moving and staying motivated:

Set a goal: By making a fitness goal and writing it down or signing up for a race, you’ll be making yourself accountable. For instance, many people sign up for one of the Flying Pig Marathon events, which take place April 29 to May 1, requiring training through the winter. Several distance options are available, including a full marathon, a half marathon, a 10K, a 5K, relay events and a kids’ race. De-tails are available at flyingpigmarathon.com.

Get an assessment: Many gyms, including the Fitness & Health Pavilion, offer a free fitness assessment for you to learn how your current workout plan could be modified to help you achieve your goals or how to get a jumpstart on starting an active lifestyle.

Try wearable tech: Add to your holiday wish list a FitBit or another device that tracks your move-ment and calorie burn. These devices can be helpful in revealing how active or inactive you are on a regular basis, which may be the motivation you need, says Arnold.

Visit the gym: Sure, you can always lift weights or do sit-ups in the comfort of your home, but the variety of equipment and classes at a gym can make it easier to find the workout that’s fun for you and maybe feels just a bit less like work. Also, the social interaction at the gym can be useful when you’re having trouble focusing, as can the camara-derie of classes.

Stick to a schedule: Studies have shown that it’s not necessarily better to work out in the morning

than in the evening, Arnold explains. But it is beneficial to get your heart pumping at the same time each day. Doing so makes exer-cise become just another part of your daily

routine, like brushing your teeth and walking the dog.

c i n c i n n a t i n e w s r e v i e w s t i p s t r e n d s

localbuzzthe pursuit of LibertyYou can complete your holiday shopping without stepping foot in a crowded, stuffy mall thanks to the much-anticipated Liberty Center, a $350 million mixed-use mall, featuring retail stores, a hotel, apartments, office space and a movie theater.

Browse the racks at dozens of stores, including such retail gi-ants as Dillard’s and Dick’s Sporting Goods as well as smaller indie boutiques, like Delhi Christmas Store and sMari Designs. After shopping, fuel up for the wrapping you’ll do later at one of the food establishments, like local favorite Graeter’s Ice Cream. Although the grand opening was in October, the premiere for tenants is on a rolling basis, meaning that new stores will be opening their doors throughout the holiday season, so be sure to stop by regularly to see what’s new and coming soon.

Does this all seem a little overwhelming? TriHealth is the health and wellness partner for the center, which will also offer yoga classes and other activities to stay focused and stress-free in this busy season.

The Liberty Center is located at the I-75 and SR 129 interchange in Liberty Township between Cincinnati and Dayton. For more infor-mation, including upcoming events, visit liberty-center.com.

BuILDInG A MySTeryIt all started with a bunch of giant-sized Legos being spotted all over Cincinnati last summer: at the zoo, in Fountain Square, at union Ter-minal and elsewhere. The only clue was a mysterious hashtag, #What-TheBrick, painted on the side of each. “What the brick?” indeed. Later, the answer to the riddle was revealed in an announcement by the Cincinnati Museum Center: The Art of the Brick, the world’s largest Lego exhibit, was set to open this fall. The exhibit pre-miered October 23, with more than 100 pieces of art made completely out of Legos, including classic works, like “Mona Lisa,” “Girl with a Pearl Earring” and “Starry night.” Also on display are a 20-foot-long Tyrannosaurus Rex “skeleton” (made out of Legos) and a piece that’s so truly Cincinnati we won’t spoil the surprise here. It runs through May 8, and several special events are upcoming, including a Bricktastic Pajama Party (Dec. 18), Lego Overnight (Feb 6) and Harry Potter Camp (Feb. 15). Learn more at cincymuseum.org.

Warm Up to WORKInG OuT

12 Winter 2016 | triHeaLtH.com

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You may call it a “hidden gem” or an “odd little club,” but to Ed Moss, Schwartz’s Point Jazz Club is a labor of love. Located inside a triangle-shaped building at the five-point intersection of Vine St. and West McMicken Ave. in Over-the-Rhine is a bohemian-style lounge where Moss brings the swinging sounds of jazz music to Cincinnati. Moss, a pianist with a doctorate in music composition and theory, opened the club 10 years ago as a way to provide a venue for his

eight-piece band, Society Jazz Orchestra. The lounge is designed for full attention to be on the stage—there are no television screens or dart boards, but the music is so transfixing, we’re betting you’ll even keep your cell phone out of sight during the show.

The lounge also lets Moss indulge in his other passion: cooking. On Tuesday nights, the lounge offers a free all-you-can-eat home-

cooked buffet dinner (with a $10 cover) made by Moss. The menu

changes each week—Moss sources his ingredients from the nearby Findlay Market and cooks up whatever strikes his fancy.

“We each get only one or two gifts in life,” Moss says. “My gifts are music and cooking. Not to use them would be a travesty.”

Schwartz’s Point Jazz Club is open on Tuesdays ($10 cover, buffet at 7:30 p.m., fol-lowed by music) and Fridays and Saturdays ($5 cover, 9

p.m.). See schwartzs point.com for

more info.

Beat the Cold With hot Jazz

One of the most classic moments of the holiday season is select-ing the perfect Christmas tree. And it’s an important decision. Over the next several weeks, that tree will be decorated, stuffed with presents, and eventually gathered around by jolly parents and excited children. Why not make the process of picking the tree all the more special and adventurous for the fam-ily by going on an outing and cutting down your own? A selection of places offering this service can be found at pickyourownchristmas tree.org, where you can search by state and county.

Never done this before? Avoid a grievous error à la Clark Griswold by following these tips from the Ohio Christmas Tree Association:

Know your limits: Measure the height and width of the room the tree will be in to ensure it’ll fit.

Do your research: Is the farm “bring your own saw” or do they provide one? How are the trees priced? Will the farm shake (or blow) the tree to remove the loose needles?

See before you saw: Inspect the tree closely before you start to cut. Is the trunk crooked? Is the bottom long enough to fit in a stand? Are the branches sturdy enough to hold the decorations you plan to use?

For more great tips, visit ohiochristmastree.org. Happy hunting!

When the weather outside is frightful, it can be tempting to curl up indoors in front of the fire with fleece pajamas and board games. And while that makes for a perfectly delightful evening on occasion, wintertime activities abound in Cincinnati. Here, we’ve created five festive excuses for you and your family to get out and explore our great snowy city:

Lace up your skates and make some figure eights around Fountain Square at the US Bank Ice Rink. This outdoor skat-ing rink features lockers, concessions and skate accessories, like traction aids for parents who want to walk next to their young child as he or she spins around the rink. Admission: $4, skate rental: $4.

Swing by the Cincinnati Zoo (cincinnatizoo.org) to see the penguins. During Penguin Days (January 3 through Febru-ary 29), zoo admission is half price, and heated indoor animal exhibits allow visi-tors to enjoy the zoo’s residents all winter long. But be sure to venture out into the cold at 11 a.m. or 2:30 p.m. when the pen-guins put on their twice-daily parade.

Hear traditional Christmas carols by more than a dozen choirs at four different venues over two days during Christmas Saengerfest on December 4 and 5. This 160-year-old German tradition brings choir musicians and the public together over the celebration of seasonal

music while helping local churches and nonprofits gain funds and exposure. Venues include Moerlein Brewery, St. Francis Seraph Church, First Lutheran Church and Over-the-Rhine Community Church. See christmassaengerfest.com for a schedule and participating choral groups.

Warm up with a big bowl of hot chocolate topped with a generous dollop of whipped cream at the Coffee Emporium (coffee-emporium.com), which has four locations in the Cincy area. Or if you’re hoping for a more decadent drink, stop by Sitwells Coffee House (sitwellscoffeehouse.com) for a Mexicoco, made with Droste’s dark Dutch cocoa, steamed milk and just the right amount of seasonings for it to be named Cincinnati’s best hot chocolate last year in Cincinnati magazine.

Last but not least, show your Cincin-nati pride with a sizzling plate of Skyline Chili that’ll warm your bones and stick to your ribs. You don’t have to get it with a heap of cheddar cheese on top, but… actually, yeah, you really do. Locations are available at skylinechili.com, but if you really want to stay in, you can pick up the Skyline products a local grocery. Look-ing for something more local? Check out Findlay Market’s annual chili cook-off in January (findlaymarket.org).

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CinCinnati heaLth & Life | winter 2016 13

CINC.W16.buzz.4.indd 13 12/2/15 3:20 PM

The weight/cancer connecTionAdded pounds have been associated with a higher risk of a brain cancer known as meningioma. Being overweight upped the risk of developing this cancer by 21 percent; and obesity increased the risk by 54 percent.

—Neurology

Yoga does a heart goodSure, yoga can increase flexibility and improve balance. But did you know that it can reduce the risk of heart disease just as much as conventional exercise? According to research, yoga participants lowered their low-density (bad) cholesterol by 12 points.

—European Journal of Preventive Cardiology

40The percentage of age-related skin changes that can’t be blamed on genetics.

—Clinical, Cosmetic and Investigational Dermatology

3the minimum number of servings of fish per week it takes to maintain bone mineral density in older adults.

—Jean Mayer USDA Human Nutrition

Research Center on Aging at Tufts University

did you know?the tongue is the only muscle in our body not attached to something at both ends. and just like fingerprints, everyone’s tongue print is different.

—Delta Dental

25The percentage increase in the amount of fruits and veggies purchased at the supermarket among shoppers who ate a healthy snack before heading to the grocery store.

—Cornell University

Feed your mind wiTh greensFolks who eat one to two daily servings of leafy greens had the cognitive ability of someone 11 years younger. —rush University Medical Center

ForgeT aboUT beating the clockPeople who set arbitrary time limits on their tasks were less happy than people who didn’t. of course, real work deadlines can’t be ignored, but living by the clock shouldn’t be the norm.

—Journal of Personality and Social Psychology

take a napa couple of half-hour naps can reverse the effects of a poor night’s sleep.

—Journal of Clinical Endocrinology & Metabolism

14 wiNTeR 2016 | TriHeALTH.CoM

HealtH News

CINC.W15.healthnews.1.indd 14 11/23/15 11:32 AM

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5


16 winter 2016 | triHeALtH.com

pat i e n t c a r e at t r i H e a lt H

ingoodhealth

The besT proTecTion For your breasts

Though guidelines differ, a docTor says you should sTarT annual mammograms in your 40s— and Tells why.

CINC.W16.IGH.REV6.indd 16 11/30/15 1:46 PM

CinCinnati HEaLtH & LifE | winter 2016 17

pat i e n t c a r e at t r i H e a lt H

for a tEst witH a HigH ratE of success, mammography—used to spot breast cancer—also carries a surpris-ingly high rate of confusion and conflict. when should women start getting mam-mograms? at age 40? 50? should they get them every year? Every other year? the answers, oddly, depend on whom you ask.

“screening guidelines from differ-ent groups are really inconsistent, and that is very confusing,” says susan weinberg, M.D., a diagnostic radiolo-gist with triHealth. and things stand to get even more confusing if proposed guidelines from the United states Pre-ventive services task force (UsPstf) are approved. Dr. weinberg calls these recommendations “very disturbing.”

the UsPstf is proposing that “women should not be screened at all between ages 40 and 50, unless there is a family history of breast cancer,” says the doctor, “and only every other year from 50 to 75.” UsPstf guidelines are particularly important because many health insurance carriers base their coverage on them.

Dr. weinberg and many others in her f ield are aghast at the recommended guidelines, and major medical groups are fighting back during the “open com-ment” phase of the guideline proposal process. there is currently legislation in Congress called Protect access to Life-saving screenings, which would place a two-year moratorium on implementing the UsPstf breast cancer screening recommendations. More information can be found at stoptheguidelines.com.

opponents of the proposed guide-lines make several arguments. one justification offered for the new recom-mendations, says Dr. weinberg, is fear of “overdiagnosis”—findings of small and possibly insignificant cancers that may

be overtreated, or of false-positive results, which cause needless fear, anxiety and potential overtreatment. Dr. weinberg concedes that there are such cases and that they’re a problem. “But it’s unknown what their actual number is,” she says. “and the belief that anxiety from false-positive results outweighs the benefits from picking up cancers early doesn’t make a lot of sense.”

the proposed recommendations ap-pear to cast doubt on the importance of mammography screening for women without a family history of breast can-cer, says the doctor. “But we know that 75 percent of breast cancer cases are in women without any family history, so how is that logical?” she asks.

Dr. weinberg adds that the new pro-posed guidelines also fail to endorse breast tomosynthesis, a three-dimen-sional imaging system that is better at separating suspicious from benign growths and is useful in women with dense breast tissue. “the recs say there is insufficient evidence that this tool picks up more cancer, and that is abso-lutely not true,” she says.

How does she explain such a dis-crepancy between these proposals and the beliefs widely held in her profession? “there are no radiologists or breast surgeons or oncologists on the panel that drew up the UsPstf guidelines,” she says. “we saw the names on the list—they excluded anybody with any experience in diagnosing or caring for breast cancer, which makes no sense.” the panel also based its findings in part on a Canadian study, the Canadian na-tional Breast screening, that, she says, used “flawed data.” the mammograms used in the study were of poor quality, and the statistical estimate of overdiag-nosis was off by a wide margin—it was

calculated at 22 percent, when all oth-er evidence suggests the usual rate is closer to 4 percent, she says.

what do the UsPstf panelists have to say about all this? Little if anything—they are notoriously tight-lipped about their process and procedures, says Dr. weinberg. and there is no way to know when the new recommendations will be approved—or rejected. “we are all in lim-bo, waiting with bated breath,” she says.

Until the final results are released, she continues to follow guidelines from the american College of radiology. “after many, many years of doing mam-mography and studying its benefit, the aCr recommends that screening mam-mography begin at 40 and continue yearly until the woman’s health indicates it is no longer a good idea,” she says.

as for the admittedly real issue of overdiagnosis, she suggests setting up solid, randomized trials to study different treatments for women with early- stage breast cancer. “the onus is on us as a society to figure out which breast cancer cases may be insignificant and overtreated and how to avoid this so we can make more educated decisions down the road,” says Dr. weinberg. “You don’t stop screening entirely because 4 or 5 percent may be overdiagnosed. why throw out the baby with the bathwater, when we also know from years of expe-rience that early screening saves lives? if we do, we could have a situation like in China, where there is no screening. Breast cancers there are usually caught only when women can feel them, when most are already at stage 3 or higher.

“Mammography is the best tool we have for picking up breast cancer in wom-en in their most productive years—those with young families, who are a significant part of our society,” says Dr. weinberg.

Undecided about the value of mam-mograms in spotting breast cancer early? take a lesson from the experi-ence of these former patients.

Tonya’s storytonya west wright was saved by

mammography. wright, 40, of fair-

field township, felt something “a little dif ferent” in her left breast this past spring. “i had a cyst removed at age 20, and i thought it was just scar tis-sue, but since i was almost 40 it was time for a mammogram, so i made an appointment.”

wright, director of teaching and learning for Princeton City schools, and her husband, ronald wright, 45, who works at winton woods City schools, have a 3-year-old son,

4 women wHo are glad tHey

were screened



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ronald Wright iii (known as tre). Wright’s mammogram results were inconclusive but suspicious. A follow-up ultrasound, magnetic resonance imaging (mri) and two biopsies, however, confirmed she had early-stage can-cer that had spread over a large area. She had a single mastectomy in July, and pathology re-ports showed that some of the cancer had progressed from stage 0 to stage 1. “the tu-mor measured only 2 millimeters and it hadn’t spread to my lymph nodes, but that scared me,” she says. “they told me that because they caught it early, it would be oK, and i would be at my son’s graduation and wedding.”

Rachel’s storyrachel Young wishes she had started mam-

mography sooner. Young, 42, a realtor and mother of two teenagers in West Union, noticed one morning last year that her right breast “looked awkward. it was dimpled and bruised, and the nipple was going to the right. it was so strange.”

She hadn’t been to a doctor for 15 years—“since my last child was born”—but she scheduled a mammogram for a month later, in December 2014. that was followed by a biopsy that found not one but two malignancies—one an in-vasive ductal carcinoma, the other a noninvasive form of the same cancer. She began chemother-apy first to attack the invasive cancer; in the week following her mammogram it had already grown. “they pushed me to start quickly, and i am glad i did,” she says. She had chemo through April, and then a double mastectomy in June. that was followed by radiation this September. “it has been stressful, but i sure am thankful,” she says. “it has worked out great.”

She admits that before her ordeal “i hadn’t thought about having mammograms. my mother had them regu-larly, and i don’t know why i didn’t. my two sisters haven’t either, and now i am constantly stressing they have one done. my six nieces, too.”

thanks to a mammogram, tonya West Wright is looking forward to being present at the wedding of her son tre, now 3.

West union resident rachel young is

pictured with her two teenage children.

(Continued from page 17)



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to find out morE about sErviCEs avaiLabLE at triHEaLtH, pLEasE CaLL 513.569.6111 or visit triHeALtH.COM.

Camille’s storyCamille King was saved by mammography.

she began yearly screening at age 40, and after her second mammogram, at age 41, she was di-agnosed with noninvasive ductal carcinoma. “i was speechless” at the diagnosis, says King, now 44, of Cincinnati, who works for the city’s department of transportation and Engineering.

she had two lumpectomies—the first didn’t re-move all the cancer—and radiation therapy and is now cancer-free.

“i knew to start mammograms at 40, to be proactive,” she says. “it has always been recom-mended, and when a van came to my job site i signed up for that first year. i am very glad i did. i still do it annually. i had friends who weren’t having mammograms, but after my diagnosis, they start-ed getting them. i think it is crucial for women to be proactive with preventive health.”

Jessica’s storyJessica Week was saved by mammography. “it was instrumental

for me, because i was atypical,” says the 47-year-old special education teacher from milford.

“i wouldn’t have found the tumor with self-exams because it didn’t give me anything to feel, but with a mammogram it was easily detect-able. if i had waited, who knows how far it would have spread?”

in June 2014 she was diagnosed with stage 2b invasive ductal carcinoma, which had spread to three lymph nodes. Her husband, ben, 61, a marketing executive for Harley-davidson, was out of town. by coincidence, Week was with her 12-year-old son theo’s boy scout troop in that year’s relay for Life breast cancer walk just after she got the news. (the couple also has a daughter, naomi, 23.) “i was at the moonlight ceremony with luminaries lit with people’s names on them, and as i was standing there i thought, ‘next year i will either be a survi-vor or an in memory of,’” she remembers.

Her treatments included chemotherapy to shrink the tumor, then a lumpectomy, which revealed that the tumor had not shrunk much. more chemo followed, then radiation. Her son’s troop honored her at this past June’s relay for Life—as a survivor. “they had five luminaries, and i was there, with my quarter-inch of hair on my head.”

she’s now a firm advocate of mammography, because she knows how pervasive breast cancer is. “i have had four acquaintances in their 30s and 40s diagnosed with cancer in the past few months,” she says. “i won’t miss a mammogram. i want a machine for my kitchen!”



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As A nAtion, we Are getting older. By the yeAr 2030, one in five Americans will be over age 65. And the num-ber of the oldest among us, those 85 and older, is growing nearly three times faster than the general population. locally, Bethesda north hospital serves many older patients: 28 per-cent of all emergency department (ed) patients are 65 or older, and 59 percent of all hospital admissions (excluding maternity) are in that age group. And those numbers are only going up.

For that reason, the hospital has redesigned its ed to become “geriatric-friendly.” A $1.2 million renovation was de-signed to improve the quality of geriatric emergency care, and a project was launched to improve outcomes with a team ap-proach to helping these patients. “we took on this project

because Bethesda north has a large geriatric population with special needs that require special attention,” says Kenneth Pat-ton, d.o., medical director of the ed. “trihealth currently has the only hospitals in the tristate region with geriatric-friendly eds.”

there were three arms to the project, he explains. the first involved structural changes to the ed. “the entire department was renovated to include special non-slip flooring, hand rails throughout, more soothing colors and lighting to decrease glare,” says dr. Patton. “All this is to help prevent falls and to help patients’ family members, who often are also geriatric.” in addition, specially designed beds that are built lower to the floor and have thicker cushions will help decrease falls and complications such as pressure ulcers. rest rooms are larger

An E.D. gEts senior-friendlyAt BethesdA North, this depArtmeNt hAs BeeN redesigNed to meet older pAtieNts’ speciAl Needs.

the emergency Departments at Bethesda North and Bethesda Butler are now the only hospitals in the area specifically designed for the needs of older patients.erin Monroe B.s.N., ceN, eMt-P, works with geriatric patients in Bethesda North’s eD.



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for easier access, and hearing and visual assistive de-vices are available for those who need them.

the second arm of this initiative included exten-sive continuing education in geriatric care for all ED staff members. all emergency nurses and technicians completed the nationally recognized niCHE pro-gram. (niCHE stands for nurses improving Care for Healthsystem Elders.) they were trained in geriatric assessments, functional impairment screenings, cog-nitive impairment and delirium screening and geriatric protocols for pain and treatment. nurses also took the Emergency nurses association’s GEnE (Geriatric Emergency nursing Education) course for further train-ing. “this continuing education shows the commitment we all have to managing geriatric patients,” says Maria newsad, ED manager.

the third and final arm—“which i think is the most beneficial by far,” Dr. Patton says—is the Geriatric nav-igator Program. Some geriatric patients are assessed by one of the two geriatric-trained social workers. He or she helps with referrals to programs in the com-munity that offer assistance in maintaining health and safety in the home, makes follow-up appointments with primary care physicians and follows up with phone calls to ensure that patients are getting the care and services they need at home.

the social workers on site seven days a week, 10 hours a day, intervene for approximately 30 percent of geriatric ED patients. “the best part is that we have time to make a comfortable connection with older adults and have these conversations,” says nancy Roach, social work supervisor for triHealth navigator Care transitions. “Many times they are afraid to expose any problems at home. By asking ques-tions we can provide appropriate interventions,” such as home health care, community services and nurs-ing home placement for patients who are unable to be cared for at home.

Everyone on staff, from the physicians, nurses and navigators to registration and administration personnel, is involved. “it is an all-encompassing, multidisciplinary approach,” Roach says. “Everyone is focusing on how to help the patient.”

“this is essential to help bridge the gap from the ED to home and the patient’s primary care physician,” Dr. Patton says. “Our navigators make sure they un-derstand their discharge instructions, know how to take their medication, know whom to follow up with and when, and whether they need any assistance at home. the goal is to prevent readmission to the ED or hospital, increase patient satisfaction and, of course, improve their overall health care.”

tO finD Out MORE aBOut SERviCES avaiLaBLE at tRiHEaLtH, PLEaSE CaLL 513.569.6111 OR viSit triHeALtH.COM.

Why senior-friendly care matters: three storiesSometimes, old age brings difficult conditions. So it’s all the more important that elderly people get the services they need to make their lives as healthy and satisfying as possible. that’s what the geriatric-friendly Bethesda north Hospital Emergency Department does—and in many cases it’s able to make a dra-matic difference. Here are three recent examples:

an 85-year-old man came to the department with bal-ance problems and a history of recent falls. He lives alone. the navigator discussed the case with the ED physician and ob-tained an order for skilled home care services: physical and occupational therapies to address balance issues and a visit-ing nurse for medication management, vital signs monitoring and updating the primary care physician. the navigator also referred the patient to a community Senior Services agency for help with cleaning, laundry and grocery shopping and to assess the need for Meals on Wheels coverage.

a 76-year-old woman was brought in by emergency res-cue personnel, who reported that her apartment was dirty and cluttered and smelled bad. ED nurses noticed that she had poor hygiene, including dirty clothes and an apparent lack of bathing. She refused home care help. the navigator referred her to adult Protective Services due to self-neglect so that her problems, both physical and psychological, could be addressed.

an 87-year-old man with a cancer diagnosis was sent to the ED from a local nursing home. He wanted to return to his own home with his wife for end-of-life care. the social worker consulted with the ED physician and nurse and arranged 24-hour private duty care and skilled care services. a follow-up call the next day confirmed that all services were in place.


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Hip, Hip, hooray!A teAcher discovers thAt these dAys, the benefits of joint replAcement Aren’t just for the elderly.

Patients of the trihealth orthopedic and sports institute enjoy a more active lifestyle following successful joint replacement.



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it wasn’t too Long ago tHat Having a Hip replaced was considered a ritual of old age. not anymore. to-day, baby boomers and gen X-ers in their 40s, 50s and early 60s are having achy hips replaced in record numbers so they can maintain (or get back to) the active lifestyles they prefer. Brenda Campbell is one of them.

Campbell, 54, a high school math and science teacher from Cincinnati, began having pain in her left hip about two years ago. “within the year, it became severe,” says Camp-bell, who has two grown sons with her husband, Calvin, 56, a site manager for skillman Corp. “i had pain in both hips and it hurt a lot, to the point where i had trouble walking.” she was diagnosed with osteoarthritis, the most common form of ar-thritis, which occurs when the cartilage on the ends of bones wears down.

she was referred to Dirk pruis, M.D., an orthopedic sur-geon at the triHealth orthopedic and sports institute. He ordered X-rays, which revealed that her left hip was so arthritic there was no cartilage left to provide a cushion between the bones of the ball-and-socket joint. “He showed me the pictures, and there was no gap between the bones, while in the other hip there was still a gap,” Campbell says. indeed, Dr. pruis thought that the pain in her right hip was the result of her limping and not from any structural damage, and would resolve itself once her left hip was tended to. But that would require total re-placement of the joint.

Her surgery was performed last sept. 14. Dr. pruis cut a 5-inch incision into her hip, removed the damaged joint and replaced it with a synthetic ball and socket. one of the rea-sons why more people are able to receive new joints today is the recent advance of materials technology. over the past de-cade or so, manufacturers have created longer-lasting joints out of new plastics and metals that bond to bone better and last longer.

the operation takes about an hour, Dr. pruis says, and the patient is usually up and walking the same day, thanks to an-other improvement in care: better pain control. “we now use preemptive pain medications administered one hour before the operation, which include anti-inflammatory medication, intravenous tylenol and a nerve blocker,” he explains. “we continue those for 48 hours. in addition, we inject a numbing medicine containing morphine and anti-inflammatories direct-ly into the soft tissues of the joint at the end of the operation. it is remarkable how well all this works to reduce pain.”

with less pain, patients are able to return to walking and begin the rehabilitation process sooner, an improvement that has been shown to facilitate better outcomes. “patients used to lie in bed for a couple of days, and we have learned that’s

not good for them,” says the doctor. “the sooner they get moving, the better.”

“i walked to the bathroom that day,” Campbell recalls. “it was sore, but not excruciating. i did rehab that first day in bed, too, and on the second day i walked to the physical therapy [pt] room.” Rehab is a third reason for better success in hip replacements, notes Dr. pruis. “we are much more ag-gressive with pt than we used to be,” he says. Rehab starts with stretching to improve range of motion, followed by bal-ance work and strength training. “it’s all done lying down the first day,” Campbell reports. “some of the exercises were easier than others. By the second day i started on more oc-cupational therapy stuff, like getting in and out of the shower and taking stairs.”

the therapists quizzed her about her home shower design, the number of stairs she would need to climb and other specif-ics to get her ready to go home, which she did just two days after the surgery. “i was extremely well prepared to go home,” she says. though her husband, her mother, a son and a daughter-in-law were there to help her for two weeks, “i’m not sure i needed it,” she says. she felt comfortable on her own in just a week.

Campbell continued outpatient pt for four weeks, then worked on her strength and balance at home. Mostly, she walked—“more and more every day,” she says. five weeks after the surgery, she reported, “i still have some work to do.

“I was In so much paIn, It was

affectIng my qualIty of lIfe, so

I needed to get thIs done.”

—Brenda campBell

Can this institutehelp you be active once more?triHealth’s orthopedic and sports institute offers a comprehensive range of specialized services at several locations throughout the area. they include: joint replacement surgery arthroscopic surgery fracture and trauma management sports injury treatment, rehabilitation and preventive

conditioning diagnostic testing the Heads Count Concussion program, greater Cin-

cinnati’s most comprehensive sports concussion initiative

physical therapy urgent injury clinics for after-hours injury care at the

Kenwood and Montgomery offices



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to find out more about services available at the trihealth orthopedic and sports institute, please call 513.985.3700 or visit triHeALtH.COM.

today’s artificial joints are more durable than those of just a few years ago, says orthopedic surgeon Dirk Pruis, M.D.

Today, more people geT ‘Hip’according to u.s. national center for health statis-tics data, the number of hip replacement surgeries performed annually in the u.s. more than doubled from 2000 to 2010, to about 310,000. While proce-dures rose 92 percent in people age 75 and older, they increased 205 percent in people ages 45 to 54, from 17,000 to 51,900.

in addition, the average length of hospital stay following total hip replacement decreased by ap-proximately 1 day for inpatients among all age groups 45 and over. in 2010, inpatients aged 45–54 undergoing total hip replacement stayed an average of three days, which was lower than all other age groups.

the goal? restoring patients to their active life-styles more quickly, with fewer complications, less pain—and longer-lasting artificial joints.

i walked funny for so long i need to get out of bad habits. i am still using a cane to help me get my gait straight.”

but the fact that she is walking at all without any pain is, to her, remarkable. “and dr. pruis was right—my other hip stopped hurt-ing, too,” she adds. she is surprised at how rapid her recovery has been. “i know i have a high tolerance for pain, but i didn’t know i would be moving so well in so short a period of time,” she says, adding that “there is some itching at the incision site.”

dr. pruis isn’t surprised that she’s doing so well, although he notes that “in the old days she would still be on a walker at this point. she is very positive, and very anxious to recover.” for camp-bell, that means getting back to doing the things she loves.

“i was in so much pain, it was affecting my quality of life, so i needed to get this done,” she says. “i like to shop, and i like to go camping and to visit different towns and walk around. i wasn’t able to do that.” since the operation, though, she has visited Knoxville, gone camping, taken in the renaissance fair near cincinnati and toured the antiques and crafts shops of small towns in southern ohio.

“i’ve walked more in the past few weeks than i did in two years before that,” she says.


TriHealth.com | 513 282 7000

Bringing our best closer to you.

For your emergency care needs, it’s good to know the same

quality of care from Bethesda North Hospital is right here in your

neighborhood. We’ve brought some of our best care closer to

serve you. To learn more, call 513 282 7000 or visit TriHealth.com.

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• Cancer, Digestive, Heart, Orthopedic & Sport, and Surgical Institutes

• Imaging services

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24hourEmergency Care


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Blue and white is an iconiccolor scheme; people have been falling in love with it for centuries. and many homeowners decide to dedicate one room to the color combo. But decorat-ing an entire house in blue and white? that is another matter entirely—one that alexa hampton has tackled with aplomb. “there’s no need to worry about blues matching exactly—it’s the mix of tones and textures that make it interesting,” she explains. take, for example, the chambray curtains and indigo ginger jar lamps in the sunroom (right), and the flo-ral pillows and chairs and geometric rug in the master bedroom (following page). as hampton so elegantly demonstrates, success is in the details.

Reprinted from Decorating in Detail by alexa hampton. copyright © 2013. Published by Potter style, an imprint of the crown Publishing Group, a division of Random house llc.Photographs copyright © 2013 by steve Freihon.

26 winter 2016 | tRiHeALtH.com

CINC.W16.homedecor.1.indd 26 11/23/15 11:36 AM

The expansive sunroom is washed in monochromatic blues contrasted with the rugged textures of the braided sisal rug and bamboo blinds.



The play of geometry is subtle but striking in the family room, which features windowpane plaid walls, a striped rug and a beadboard ceiling.



Patterns of varying scale and density are layered to beautiful effect in the periwinkle blue master bedroom. The mahogany bedside tables help ground the paler hues.



A mix of materials and finishes—blue and white cabinets; marble and stainless steel counters; beadboard, flat- and glass-front doors—add visual variety to the large kitchen.



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Au couranlfive classic seasonal desserts... with a twist

When the temperature begins to drop, it's time to seek shelter in a toasty kitchen—and start baking. sure, you can whip up an apple crisp or a pecan pie. but we invite you to venture beyond your baking comfort zone and try one of these wonderful seasonal desserts—all classics, with a twist. instead of carrot cake with cream cheese frosting, we present parsnip cupcakes with maple frosting. rice pudding is transformed into luscious persimmon parfaits. and bread pudding benefits from a shot (actually, a quarter-cup) of bourbon blended with silky butterscotch. Chances are, at least one of these sweet treats will become a new favorite.

Recipes reprinted with permission from WINTERSWEET: Seasonal Desserts to Warm the Home © 2013 by Tammy Donroe Inman, Running Press, a member of the Perseus Books Group.

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1. Preheat the oven to 350ºF. Line two cupcake pans with 15 paper liners.

2. Grate the parsnips with a box grater by holding each peeled parsnip upside down and rubbing the sides against the large holes of the grater. The central core of some parsnips can be woody and tough. In that case, just grate one side until you hit the core (you will feel more resistance), then rotate and repeat on the remaining sides. Discard the cores. You should have about 2 cups of grated parsnips.

3. In a large bowl, whisk together the oil, sugar, melted butter and vanilla. Whisk in the eggs, one at a time. In a medium bowl, sift together the flour, baking powder, baking soda, spices and salt. Stir the dry ingredients into the wet ingredients until combined. Fold in the grated parsnips. Spoon the batter into the 15 muffin cups just shy of the rims. Bake the cupcakes for 20 to 25 minutes, or until the centers have set. Remove the pans from the oven and let the cupcakes cool completely.

4. For the frosting, in the bowl of an electric mixer, beat the butter and cream cheese until smooth. Sift the confectioners’ sugar on top of the butter mixture and con-tinue to beat until no lumps remain. Add the maple syrup and whip well.

5. Frost the cupcakes and sprinkle them with chopped walnuts if desired.

The cupcakes can be stored, covered, in the refrigerator for 3 to 4 days.

ParsniP sPice cuPcakes with MaPle Frosting Makes 15 cuPcakes

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n 4 to 6 parsnips n 1 cup vegetable oiln 1½ cups granulated sugarn ½ cup unsalted butter,

meltedn 1 tsp. vanilla extractn 3 large eggsn 2 cups all-purpose flourn 2 tsp. baking powdern ½ tsp. baking sodan 1 Tb. ground coriandern 2 tsp. ground cinnamonn 1 tsp. ground nutmegn ½ tsp. salt

Frosting:

n 4 Tbs. unsalted butter, at room temperature

n 4 oz. cream cheese (not light), at room tempera-ture

n 5 Tbs. confectioners’ sugar

n ¼ cup maple syrup (preferably Grade B)

n ¼ cup chopped walnuts

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1. For the pudding, generously butter a 13 x 9-inch glass baking dish. 2. Cut the bread into ¾-inch cubes and place them in the dish. 3. In a large bowl, whisk together the eggs, dark brown sugar, melted butter, bourbon,

vanilla and salt. (If you find yourself with only light brown sugar, use that plus 1 tablespoon of molasses.)

4. Slowly whisk in the milk and cream. 5. Pour the mixture over the bread cubes and press down gently with your hands to

get as much bread in contact with the liquid as possible. 6. Let the bread soak for 20 minutes (or longer if using stale bread). 7. Stir the bread cubes with your hands or a spatula so the drier bread on top ends up

on the bottom. 8. Let the bread soak for an additional 20 minutes (longer if using stale bread), or until

the bread is fully saturated. 9. Meanwhile, preheat the oven to 350°F.10. Dot the top of the pudding with the butter cubes and sprinkle with the light brown

sugar and a few pinches of sea salt. 11. Bake the pudding for 50 to 55 minutes or until the custard is puffed and set and the

top is toasty brown. 12. Remove the pudding from the oven and let it cool for 10 minutes. 13. Serve warm with vanilla ice cream and butterscotch sauce.

The pudding can be stored, covered, in the refrigerator for 3 to 4 days. Reheat before serving.

Butterscotch BourBon Bread Pudding Makes one 13 x 9-inch Pudding

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n 1 loaf of French, Italian, brioche or challah bread, tough crusts removed (about 1 lb.)

n 3 large eggsn 1 cup dark brown sugar, firmly packed n 4 Tbs. unsalted butter, meltedn ¼ cup bourbonn 1 Tb. vanilla extractn ½ tsp. kosher salt or fine sea saltn 1½ cups milkn 1½ cups heavy cream Topping:

n 4 Tbs. unsalted butter, cubedn ¼ cup light brown sugar, firmly packedn Fine sea salt

34 winter 2016 | triHeaLtH.coM

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Persimmon, Pistachio, and coconut rice Pudding Parfaitsmakes 6 Parfaits

n 5 cups whole milkn 13½ oz. coconut milk (not light)n 1 cup long-grain white rice (like

basmati or jasmine)n 1 cinnamon stickn ½ cup granulated sugarn 6 ripe Fuyu persimmons or 3 very

ripe Hachiyas or wild persimmons (about 1½ pounds)

n ¼ cup chopped, shelled, salted pistachios

1. In a medium saucepan, combine the milk, coconut milk, rice and cin-namon stick over medium-high heat, stirring every few minutes to prevent the rice from sticking to the bottom of the pot.

2. Bring the liquid to a boil, and then reduce the heat to medium-low and simmer uncovered for about 25 minutes, stirring occasionally.

3. Add the sugar and cook, stirring fre-quently, for 10 to 20 minutes more, or until the pudding is thickened but still creamy and pourable (think risotto).

4. Remove the cinnamon stick. 5. Let the pudding cool to room

temperature. 6. When ready to serve, slice the Fuyu

persimmons in half along their equators.

7. With a paring knife, score the flesh on the cut side all the way down to the skin in parallel lines about ½-inch apart.

8. Do the same in the other direction, so you get perpendicular lines. Now you have little cubes you can spoon out of the skins when assembling the parfaits. (If using Hachiyas or wild persimmons, you can simply scoop out the soft, jelly-like flesh, removing any seeds.)

8. In small parfait glasses or jelly jars, alternate layers of rice pudding and persimmon, ending with a layer of rice pudding.

9. Sprinkle the chopped pistachios on top. Serve warm, at room tempera-ture, or chilled.

Any leftover rice pudding can be eaten plain, straight from the fridge.

variation: try this with pomegranate seeds or kiwi, papaya or mango substituted for the persimmons.

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1. Whisk the eggs in a medium bowl. 2. Add the sugar and whisk for another minute. 3. Whisk in the puréed pumpkin or squash along with the

vanilla, spices and salt. 4. Finally, add the cream and whisk until all the sugar has

dissolved, about 1 minute more. 5. Freeze the custard in an ice cream maker according to the

manufacturer’s instructions.6. Transfer the mixture into a freezer-safe container and freeze

until firm, at least 8 hours.

Homemade ice cream is best eaten within a month.

PumPkin ice cream makes 1 quart

n 2 large eggsn ¾ cup light brown sugar, firmly

packedn 1 cup puréed pumpkin or

winter squashn 1 tsp. vanilla extractn 1 tsp. ground cinnamonn ½ tsp. ground nutmegn ¼ tsp. ground gingern ¼ tsp. ground clovesn ½ tsp. saltn 2 cups heavy cream

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For the crust: 1. Cream together the butter, sugar, cocoa and salt in a

medium bowl with an electric mixer. 2. Scrape down the sides of the bowl, then add the

flour and mix on medium speed until the mixture looks like clumpy sand.

3. Scrape down the bowl again. Add the milk and va-nilla, and mix on low until the dough comes together.

4. Tear off a sheet of plastic wrap and dump the mixture into the center. Knead the dough a few times, and then press it into a disk, wrap it up and refrigerate it for 30 minutes.

5. Roll out the dough on a well-floured surface into a circle about ¼-inch thick and 12 inches in diameter.

6. With a bench scraper or spatula, flip one side of the dough over the top of the rolling pin, gently loosening any dough that may be stuck to the counter, until it is fully draped over the pin.

7. Center the dough over a 10-inch tart pan (or a 9-inch pie plate). Gently press the dough into the corners of the pan without stretching it. Roll the pin over the top of the pan edge to clip off excess dough, and then press the dough against the sides of the pan with your fingers so the dough rises slightly above the edge to compensate for shrinkage. For best results, freeze the dough for 30 minutes before baking.

8. Preheat the oven to 350°F. Remove the tart pan from the freezer and line the inside of the dough with foil. Fill with pie weights all the way to the sides to keep the dough from shrinking (dried beans work well).

9. Bake the crust for 20 minutes, and then carefully remove the foil and weights.

10. Bake for 10 to 15 minutes more, or until the bottom crust is cooked and dry. Let it cool completely before filling.

For the filling: 1. Combine the chocolate, sugar, salt and Chambord in

a medium bowl. In a small saucepan, heat the cream and butter until the butter has melted and the cream is hot with some bubbles forming around the edges. Do not boil.

2. Pour the cream mixture over the chocolate and let it sit for 1 minute.

3. Gently whisk just until smooth so as not to create air bubbles.

4. Pour the filling into the tart pan and set on an even surface in the refrigerator for at least 6 hours, or until firm.

5. Just before serving, sprinkle the tart with chopped pistachios and 1 to 2 pinches of large, coarse-grained sea salt.

6. Serve with lightly sweetened whipped cream, if desired.

The tart is best eaten the day it’s made, but it can be stored, covered, in the refrigerator for 1 to 2 days.

Salted dark ChoColate tart with PiStaChioS MakeS oNe 10-iNCh tart or 9-iNCh Pie

Crust:

n ½ cup unsalted butter, cut into 8 pieces, at room temperature

n ¼ cup granulated sugarn 2 Tbs. cocoa powdern ¼ tsp. saltn 1 cup all-purpose flourn 1 Tb. milkn Few drops of vanilla extract

Filling:

n 1½ cups chopped bittersweet chocolate or bittersweet chocolate chips

n 3 Tbs. granulated sugarn ¼ tsp. saltn 1 Tb. Chambord or crème de cassis (optional)n 1¼ cups heavy creamn 2 Tbs. unsalted buttern 2 Tbs. finely chopped pistachiosn 1 to 2 pinches large, coarse-grained sea salt

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so, like nearly everyone, youhave a goal of dropping a few pounds and getting back in shape. But you’re watch-ing your wallet too—and again, you’ve got lots of company. Can these two lofty ambitions actually coexist? With some crafty maneuvering, the answer can be a resounding “yes!” as Brett Fischer, presi-dent and Ceo of Gr8FiTness, a website devoted to helping people achieve their fitness goals, says: “one can get in great shape without spending a lot of money.”Here are some strategies for getting these two unruly rascals—fitness and financ-es—on the same page.1. Negotiate your gym membership rate. Gyms face a lot of competition and can be persuaded to negotiate their rates. it may pay to sign up when gym sales are typically slow (summer and toward the end of the year) and they’re more eager to sign up members. a good negotiating tip: ask the gym to write off the initial mem-bership fee if there is one. and find out if there’s a discount for paying up front for the year.2. Simplify your workout gear. Do you really need to spend more money to be seen with a logo? Go with generic, low-cost workout clothing until you can afford the logo-wear…or feel you’ve trained hard enough to earn it as a reward.3. Gather information and become your own “expert.” “The most effective way to save money on fitness is to do your own research,” says Fischer. Become knowl-edgeable about dieting and training, and you can reach your health and fitness

goals faster and more efficiently, saving you money and time.4. Go back to basics. There’s no reason to blame your financial situation for getting out of shape. rent workout DvDs from the library, start a walking group or put on a pair of shorts and go jogging. Cost: $0.

you can do a tough workout using only your bodyweight (remember push-ups and pull-ups?) and a minimum amount of equipment ( jump rope, bands). alter-natives like these may not be cool, but they’re effective. Modern weight train-ing machines are great—if you can afford them. if not, use your creativity and make use of what you have. Does your house have stairs?5. Join a group; there’s health in num-bers. From sharing a personal trainer to joining a health food co-op, there are sav-ings in numbers. Join up with like-minded people and pool your resources. if no group exists, start one.6. Get the most out of freebie apps and websites. apps that do everything for you and websites that give you detailed, customized information are a blessing. Check out 7 Minute Workout, a high-intensity program; simply yoga, which provides 20-, 40- and 60-minute ses-sions; and yogayak, which can guide

you to free yoga classes. Count calories, get fitness advice and receive community support from websites like sparkpeople .com and myfitnesspal.com. you’ll also find free workout programs at thetumblr gym.com/workout.7. See if your company will kick in something. some employers will give you a rebate on your gym membership—it more than pays for itself with lower health-care costs. “employers look at workplace wellness programs as investments,” says lacie Glover of nerdWallet, a website dedicated to helping people make smarter buying decisions. your company may also have corporate rates from gyms. accord-ing to Glover, “securing a group rate is one of the most affordable investments an employer can make.”8. Consider pre-owned equipment. There’s a huge market in used home ex-ercise equipment because many people don’t have the drive that you do, nor are they as careful with their money. Most fitness equipment stores—both online and brick-and-mortar—that sell new equipment also sell pre-owned. But your preference should be to purchase from the previous owner, who’s likely anxious to get rid of it. Check out the offerings on ebay.com too. —MICHAEL ARDIZZONE

stretch your exercise dollar

want to be fit physicallyand financially too?heed these 8 tips.

38 wiNter 2016 | TriHeALtH.CoM

CINC.W16.Finance.1.indd 38 11/23/15 11:42 AM

Be Herefor the

MomentENGALS.COM / TICKETS

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TriHealth Ad4.pdf 1 7/15/2015 5:41:46 PM


f i n e c a s u a l f a m i l y

wheretoeat

AmericAnArnold’s BAr And Grill The city’s oldest bar, featuring traditional American comfort food and a wide beer selection, 210 e. 8th St., 513.421.6234

BJ’s restAurAnt And Brewhouse Hand-crafted burgers and deep-dish pizzas with beers brewed on-site, 11700 Princeton Pike, Unit J1A, 513.671.1805

BrAzenheAd irish PuB Three floors of dining and entertainment with an extensive beer menu, 5650 Tylersville rd., mason, 513.229.0809

ChArley’s steAkery Serving quality Phil ly steaks for more than 25 years, Liberty center, 7100 Foundry row, Liberty Township Opening Soon

the CheeseCAke fACtory inventive American cuisine with an extensive dessert menu focusing on cheesecake, Liberty center, 7612 Blake St., Liberty Township, 513.755.2761

the eAGle food And Beer hAll South-ern comfort food and beer hall, 1342 Vine St., 513.802.5007

fliP side BurGer & BAr Burger, shake and craft beer concept featuring Ohio grass-fed beef and free-range chicken, Liberty center, 7622 Blake St., Liberty Township Opening Soon

the Golden lAmB comfort food that may just be worth the half-hour trek to Lebanon, 27 S. Broad-way, 513.932.5065

holy GrAil tAvern & Grille Lively sports bar with casual fare and drink menu, 161 Joe nuxhall Way, 513.621.2222

inCline PuBliC house Upscale pub food includ-ing nYc-style pizzas served against a stunning view

of the city, 2601 W. 8th St., 513.251.3000

J. Austin’s riverBAnk CAfe Southern-style specialties like grilled catfish and shrimp po-boys, 102 main St., Hamilton, 513.795.7640

krueGer’s tAvern contemporary American bar food with a european influence, 1211 Vine St., 513.834.8670

melt eCletiC CAfe Vegetarian restaurant spe-cializing in sandwiches and meat substitutes, 4165 Hamilton Ave., 513.681.6358

metroPole contemporary dishes cooked in a wood-burning fireplace, 609 Walnut St., 513.578.6660

mitChell’s fish mArket Specializing in off-the-boat-fresh fish, 9456 Water Front Dr., West chester, 513.779.5292

northstAr CAfe Hearty, healthy American fare with a renowned brunch service, Liberty center, 7610 Sloan Way, Liberty Township Opening Soon

orChids At PAlm Court contemporary Ameri-can food at a Hilton’s well-established fine-dining restaurant, 35 West Fifth St., 513.421.9100

the oriGinAl montGomery inn cincy staple well-known for its BBQ ribs, 9440 montgomery rd., montgomery, 513.791.3482

PAlACe restAurAnt inventive fine-diningestablishment located inside the historic cincinna-tian Hotel, 601 Vine St., 513.381.3000

PAxton’s Grill relaxed, friendly spot housed in one of Loveland’s oldest buildings, 126 W. Loveland Ave., Loveland, 513.583.1717

Pies & Pints Authentic craft pizza and beer

establishment featuring bar food, Liberty center, 7621 Gibson St., Liberty Township, 513.755.7437

the Presidents room eclectic menu that blends contemporary American, italian and German flavors, 812 race St., 513.721.2260

red roost tAvern contemporary American fare with organic, farm-to-table ingredients, 151 W. 5th St., 513.579.1234

riCk’s tAvern & Grille Friendly neighborhood drinkery serving up pub grub amid 50 flat-screen TVs, 5955 Boymel Dr., Fair field, 513.874.1992

the rookwood BAr And restAurAnt Burgers, pasta and other traditional American classics, 1077 celestial St., 513.421.5555

the rusty BuCket relaxed, family-friendly neighborhood tavern, Liberty center, 7524 Bales St., Liberty Township, 513.463.2600

ryAn’s tAvern Authentic irish pub and gathering place situated in a restored 1890s building, 241 High St., Hamilton, 513.737.2200

sAlAzAr casual contemporary American fare with farm-inspired lunch and dinner menus, 1401 repub-lic St., 513.621.7000

senAte restAurAnt casual contemporary American eatery specializing in upscale hot dogs, 1212 Vine St., 513.421.2020

skyline Chili it’s a cincy staple, famous for its chili served as cheese coneys and 3-Ways, multiple locations including 10792 montgomery rd., 513.489.4404

slAtts relaxed neighborhood pub with plenty of plasma TVs for watching the game, 4858 cooper rd., Blue Ash, 513.791.2223

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wheretoeatSTone Creek Dining Company A varied menu of sandwiches, salads, seafood and steaks, multiple locations including 9386 Montgomery Rd., Mont-gomery, 513.489.1444 and 6200 Muhlhauser Rd., West Chester, 513.942.2100

Tano biSTro & CaTering Contemporary bistro in historic Loveland, featuring fresh ingredients and a menu that changes with the seasons, 204 W. Loveland Ave., 513.683.8266

Terry’S Turf Club Laid-back burger joint with large portions and vegetarian options, 4618 Eastern Ave., 513.533.4222

Tom + Chee Specializes in tomato soup and grilled cheese, multiple locations including 9328 Union Centre Blvd., West Chester, 513.860.0638

W.g. kiTChen & bar Neighborhood bistro and retail wine shop where you can buy a bottle to take home, 3371 Princeton Rd., Hamilton, 513.887.9463

The WilDfloWer Cafe Farm-to-table fare served in a converted century-old farmhouse, 207 E. Main St., Mason, 513.492.7514

BBQmiDWeST beST bbQ & Creamery BBQ joint and ice cream parlor launched by the popular local BBQ sauce and rub company, 7832 Glendale-Milford Rd., Camp Dennison, 513.965.9000

monTgomery inn boaThouSe Ribs, burg-ers and other BBQ specialties, 925 Riverside Dr., 513.721.7427

SmoQ Southern BBQ soul food, 275 Pictoria Dr., Springdale, 513.671.7667

FRENCHJean-roberT’S Table Exquisite French cuisine with a weekly-changing lunch menu, 713 Vine St., 513.621.4777

TaSTe of belgium Waffles and crepes (both sweet and savory) at this local favorite, multiple locations including 1133 Vine St., 513.381.4607

GREEk/MEDitERRANEANabigail STreeT inventive cuisine with cheese menu and wine on tap in a trendy but casual set-ting, 1214 Vine St., 513.421.4040

Durum grill Small, casual gyro eatery loved by the locals, 4764 Cornell Rd., 513.489.4777

palomino Offering a mix of Mediterranean and contemporary American cuisine with a view of Fountain Square, 505 Vine St., 513.381.1300

phoeniCian Taverna Mediterranean cuisine in a trendy but casual setting, 7944 S. Mason Montgom-ery Rd., Mason, 513.770.0027

raya’S lebaneSe Mediterranean food, specializ-ing in kabobs and gyros, 801 Elm St., 513.421.0049

Zula Eclectic menu of Greek tapas dishes and extensive wine and craft beer lists, 1400 Race St., 513.744.9852

itALiANboCa French and italian dishes, NYC-style pizzas and a gluten-free menu, 114 E. 6th St., 513.542.2022

brio TuSCan grille Serving high-quality steaks, housemade pasta and flatbreads prepared in an authentic italian oven, Liberty Center, 7600 Gibson St., Liberty township, 513.759.4500

bravo CuCina iTaliana Upscale-casual chain serving italian classics with a twist amid Roman- ruin decor, multiple locations including 5045 Deer field Blvd., Mason, 513.234.7900 and 9436 Water front Dr., West Chester, 513.759.9398

niCola’S riSToranTe italian cuisine featuring fresh pastas and an extensive wine list, 1420 Syca-more St., 513.721.6200

piTrellli’S A true mom-and-pop dining experi-ence with cuisine from several regions of italy, 404 2nd Ave., Mason, 513.770.0122

primaviSTa traditional italian entrees with wine menu and a view of the city, 810 Matson Pl., 513.251.6467

SoTTo trendy italian restaurant serving small plates and handmade pastas, 118 E. 6th St., 513.977.6886

via viTe Casual dining of stone-fired pizza and fresh pastas with alfresco courtyard seating, 520 Vine St., 513.721.8483

MExiCANbakerSfielD Authentic Mexican street food with extensive tequila and whiskey menus, 1213 Vine St., 513.579.0446

Chuy’S Eclectic tex-Mex eatery featuring hand-made tortillas, 7980 Hosbrook Rd., 513.793.2489

el pueblo Authentic Mexican fare made from secret family recipes, 4270 Hunt Rd., Blue Ash, 513.791.4405

JefferSon SoCial Upscale Mexican fare with extensive cocktail weekend, 101 E. Freedom Way, 513.381.2623

maZunTe TaQueria mexiCana Casual Mexican eatery with trendy, festive decor, 5207 Madison Rd., 513.785.0000

naDa Extensive menu of traditional Mexican favor-ites, 600 Walnut St., 513.721.6232

QDoba Casual Mexican gril l, Liberty Center, 7100 Foundry Row, Liberty township, 513.755.0486

PizzADeliCio Coal-fireD piZZa An artisan pizzeria that fuses rustic italian traditions with the smoky flavors of the U.S. Southwest, 9321 Montgomery Rd., Montgomery, 513.834.5460

DeWey’S piZZa Specialty pizza pies with sea-sonal menu, multiple locations including 7663 Cox Ln., West Chester, 513.759.6777

gooDfellaS piZZeria Pizzeria with large slices and late-night hours, 1211 Main St., 513.381.3625

laroSa’S piZZeria Casual pizza joint serving the area for more than 60 years, multiple locations

riCharDS piZZa Local chain serving up pies since 1955, multiple locations including the original at 417 Main St., Hamilton, 513.894.3296

Sbarro Casual eatery serving up New York-style pizza and pastas, Liberty Center, 7100 Foundry Row, Liberty township, 512.443.8300

StEAk HOUSEbiSTro on elm Located within the Millennium Hotel Cincinnati, this bright spot offers steaks, seafood and pasta, 150 W. 5th St., 513.352.2189

Carlo & Johnny Another winner from Jef f Ruby serving prime steaks, seafood options and bountiful sides in an elegant space that was once a stagecoach stop, 9769 Montgomery Rd., 513.936.8600

CeleSTial STeakhouSe Upscale steak house and seafood restaurant with an impressive view, 1071 Celestial St., 513.241.4455

Jag’S STeak & SeafooD Sur f and tur f is served in the dining room or the high-energy piano bar,

5980 West Chester Rd., West Chester township, 513.860.5353

Jeff ruby’S STeakhouSe Reservations highly recommended at this high-end steak house, 700 Walnut St., Ste. 206, 513.784.1200

mCCormiCk & SChmiCk’S Steak house and seafood with extensive bar menu and tapas options, 21 E. 5th St., 513.721.9339

moerlein lager houSe Fine-dining establish-ment with a view of the river, 115 Joe Nuxhall Way, 513.421.2337

morTon’S The STeakhouSe Popular steak house and seafood restaurant overlooking Fountain Square, 441 Vine St., 513.621.3111

parkerS blue aSh Tavern Elegantly rustic res-taurant known for its prime rib and award-winning wine list, 4200 Cooper Rd., Blue Ash, 513.891.8300

The preCinCT the original Jeff Ruby’s location features fine steaks and seafood in a turn-of-the-century setting, 311 Delta Ave., 513.321.5454

prime 47 Upscale menu featuring prime cutsand a wine vault, 580 Walnut St., 513.579.0720

roDiZio grill Brazil ian steakhouse serving up succulent meats and authentic sides, Liberty Cen-ter, 7630 Gibson St., Liberty township, 513.777.4777

Tony’S of CinCinnaTi Huge portions of prime beef and the freshest seafood (salad and potato included) are the hallmarks of this steak house from tony Ricci, 12110 Montgomery Rd., 513.677.1993

SUSHi/ASiAN FAREaSian paraDiSe Asian fusion restaurant and lounge offering popular happy-hour specials, 9521 Fields Ertel Rd., Loveland, 513.239.8881

bibibop Healthy korean meals that include quality proteins, vegetables, gluten-free grains and Asian sauces, Liberty Center, 7616 Blake St., Liberty township, 513.310.6615

Crave Sushi bar that also features casual Ameri-can fare, 175 Joe Nuxhall Way, Ste. 125, 513.241.8600

fuSian Sushi bar with create-your-own rolls, fresh juices and healthy side dishes, 600 Vine St., 513.421.7646

kaZe trendy sushi and Japanese gastropub featur-ing a beer garden, 1400 Vine St., 513.898.7991

kona grill innovative exotic entrees, award-win-ning sushi and fresh fish, 7524 Gibson St., Liberty Center Mall, Liberty township

lorDS SuShi Fresh Japanese and korean fare, 6679 Dixie Hwy., Fair field, 513.870.0067

Quán hapa Asian fusion and gastropub with trendy setting, 1331 Vine St., 513.421.7826

tHAimango Tree Casual eatery serving thai cuisine and sushi, 7229 Wooster Pike, 513.271.0809

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Hike for Hospice and TriHealTH 5k

More than 1,000 walkers and runners showed their support for Hospice of Cincinnati and Hospice of Hamilton at the 34th Annual Hike for Hospice and TriHealth 5K. The events raised more than $30,000, helping Hospice to continue to provide grief services, spiritual counseling, volunteer support and holistic services such as healing touch, massage, and art, music and pet therapy.

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GaTHerinGs

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THROUGH DEC 31Will Ralphie get his Christmas wish, a Red Ryder Carbine Action 200-shot Range Model air rifle? Fol-low the adventures of Ralphie and his kooky family in A CHRISTMAS STORY, a live-action retelling of the 1983 film put to music at La Comedia Dinner Theatre in Springboro. Enjoy a pre-show buffet dinner. Tickets: $57–$73

(or $30 for children 11 and under). Visitlacomedia.com to see times and buy tickets.

THROUGH JAN 3 Get a glimpse of holidays past—including 19th-century toys and ornaments—at the Taft Museum of Art’s ANTIQUE CHRISTMAS exhibition. Want to learn more? On Dec. 11, Kathy and Stewart “Greg” Gregory, lenders to the exhibition, will give a gallery talk at 1:30 p.m. Exhibit tickets: $10 (adults), $5 (children 6 to 17), FREE (on Sundays). Visit taftmuseum.org.

THROUGH JAN 24 See how fash-ion evolved from 1910 to 1980 at the Cincin-nati Art Museum’s exhibition HIGH STYLE, which features garments and accessories from the Brooklyn Museum’s collection. Among designers represented are Chanel, Dior and Givenchy. Additional programming

includes an American Sign Language tour (Dec. 19, 11 a.m.) and a pattern-making class for kids (Dec. 19, 1–3 p.m.). FREE admission. See cincinnatiartmuseum.org.

DEC 2–20 See Jonathan Larson’s rock musical RENT at the Warsaw Federal Incline Theater. The story, loosely based on the opera La Bohème, follows struggling artists in 1990s New York City. Tickets: $26 ($23, students and seniors). Visit cincinnatiland markproductions.com/incline to learn more.

DEC 2–JAN 3 The rags-to-riches classic CINDERELLA is presented at Cincy’s Ensemble Theater. This family-friendly musical takes a new angle, delivering the message that intelligence is more important than beauty, and features a missing sneaker in place of a glass slipper. Tickets: $18–$44. Purchase tickets at ensemblecincinnati.org.

DEC 5 Lebanon’s HORSE-DRAWN

CARRIAGE CHRISTMAS PARADE gained national attention when Martha Stewart featured it on television. There’s a holiday street festival, with entertainment and vendors selling food and crafts. This year

the festival runs from 10 a.m. to 8 p.m., with parades at 1 and 7 p.m. Admission: FREE. See lebanonchamber.org for more details. DEC 6–26 Eric Wolf’s one-man rendi-tion of the Dickens classic A CHRISTMAS

CAROL in three acts is unlike all the others. It incorporates the audience and adds a bit of comedy. The 60-minute dinner-theater show at Hammel House Inn in Waynesville includes a meal. Tickets: $49.95. Go tothehammelhouseinn.com for more details.

DEC 11–13, 18 Make something to decorate your home and learn about the art of glass blowing at Neusole Glassworks’s ORNAMENT BLOW in Forest Park, from 10 a.m. to 8 p.m. In 30-minute sessions participants learn how to craft a one-of-a-kind globe ornament out of hot glass. Advance reservations required; minimum age 5 years. Cost: $35 per ornament. Learn more at neusoleglassworks.com.

DEC 11–13, 18–20 Celebrate Cincinnati’s German history with the group Cincideutsch at its annual CHRISTKINDL-

MARKT, an authentic German holiday mar-

D E C E M B E R J A N U A R Y F E B R U A R Y

be thereA sneaker instead of a glass slipper?

See the new version of Cinderellaat the Ensemble Theater.

Dec. 2–Jan. 3.

Check out Christmas items from the 1800s at Cincinnati’s Taft

Museum through Dec. 31.

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Send event listings to: Cincinnati Health & Life, 110 Summit Ave., Montvale, NJ 07645; or email [email protected]. Listings must be received two months before the event and include a phone number/website that will be published.

ket in Fountain Square for two December weekends (times vary). Buy works by local and visiting artists as gifts, or just enjoy the live entertainment, German fare and Glüh-wein (a hot spiced wine). Admission: FREE. Visit cincideutsch.com for details.

DEC 12 Evendale’s Gorman Heritage Farm presents GINGERBREAD HOUSE

MAKING in its Sunflower Room, 1–3:30 p.m. All ages can learn how to make gin-gerbread from scratch and then craft the result into a holiday decoration. Cost: $60 (plus $30 for each extra gingerbread house). Preregistration required at gormanfarm.org.

DEC 18–27At FRISCH’S PRESENTS

THE NUTCRACKER at the Arnoff Center for the Arts, the Cincinnati Symphony Orches-tra plays the Tchaikovsky score as ballerinas bring this classic story to life. (Come during matinee performances Dec. 23 or 26 for the Sugar Plum Parade—a chance to walk on stage after the show to see the sets and the dancers.) Tickets: $32–$85 at cballet.org.

DEC 31Welcome 2016 in style on board BB Riverboats’ four-hour HOLIDAY SEASON

CRUISE, 8 p.m. There’s a buffet dinner, en-tertainment and champagne at midnight—plus late-night snacks and prizes. Tickets: $105 (adults), $65 (children). Or parents who’d rather have an early celebration with their children can opt for the New Year’s Eve Kids Cruise from 10:30 a.m. to 1:30

p.m. Tickets: $35 (adults), $26 (kids). Make a reservation at bbriverboats.com.

JAN 2–3 The tradition of the ANNUAL

BOAR’S HEAD AND YULE LOG FESTIVAL goes back to the mid-1300s. Since 1939, Christ Church Cathedral has been present-ing its own version, featuring actors playing lords, knights, ladies and wise men in a carol-filled ceremony; a Nativity retelling; homemade yuletide foods and, as tradition insists, a lighting of last year’s Yule log. Free tickets will be distributed to the public at the cathedral Dec. 12 at 8:30 a.m. (two per per-son). Learn more at christchurchcincinnati.org.

JAN 5–17 With music and lyrics by pop legend Cyndi Lauper and a book by Broadway star Harvey Feinstein, KINKY

BOOTS took New York by storm. Now it comes to the Arnoff Center for the Arts, as part of Broadway in Cincinnati, presented by TriHealth. A young man inherits his father’s failing shoe factory and ends up taking his business in a new direction thanks to a caba-ret singer named Lola. Times and tickets are available at cincinnati.broadway.com.

JAN 16–17 Love collecting unique items from the past? Drive out to the LEBANON ANTIQUE SHOW at the Warren County Fairgrounds. Dealers from all over will be selling everything from furniture to art to jewelry. Admission $8 (for both days), and proceeds benefit the Warren County

Historical Society. Go to wchsmuseum.org for times and directions.

JAN 30 The CINCINNATI CYCLONES

FROZEN 5K RUN/WALK at the U.S. Bank Arena, 9 a.m., takes runners along the Ohio River and underground through Cincinnati’s Transit Center. Afterward, warm up with free hot cocoa, then return at 7:30 p.m. for the Cyclones’ PINK IN THE RINK game to support breast cancer research. Registra-tion: $30 (before Jan. 1), $35 (later). Visit cycloneshockey.com/5k to sign up.

FEB 5–6 Classical pianist LEON

FLEISHER, who won fame as a child prodi-gy, kept playing as he lost—then regained—the use of his right hand. He performs at the Cincinnati Symphony Orchestra for a matinee show (11 a.m.) on Friday and an evening show (8 p.m.) on Saturday. Tickets: $10–$110. Visit cincinnatisymphony.org.

FEB 8 With Valentine’s Day just around the corner, take a special someone to AN

EVENING WITH NATALIE COLE at theMusic Hall, 7 p.m. The Cincinnati Pops Orchestra will accompany the Grammy winner as she sings her hits. Tickets: $15 and up. Go to cincinnatiarts.org to order.

The Annual Boar’s Head and Yule Log Festival keeps medieval traditions alive—and lively, Jan 2–3.

An “Unforgettable” eveningawaits those who catch the act of singer Natalie Cole Feb 8.

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Warren Miller, beloved Maker of ski filMs, utters a trademark line at the end of each movie: “if you don’t ski it this year, you’ll be another year older when you do!” inspired by his spirit, i’ve put together a skiing bucket list—a selection of iconic mountains and resorts that beg to be skied while you still can.

any such list is by nature highly subjective. read mine, and you may launch into an imaginary argument with me. ok, then, which hills would you substitute? Make your own list, and the very act will increase the chances that you ski these great destinations sooner than later or not at all.

ArApAhoe BAsin Hardcore skiers with a mellow ’tude flock to a-basin for the longest season in north america, which typically stretches from mid-october to July. “The legend” also has the highest altitude in-bounds skiing on the continent (tied with Telluride and silverton), which, along with north-facing slopes, helps keep the snow fresh. during the 2007/08 season, the Montezuma bowl expansion added 400 acres to the backside of arapahoe basin—blue, black and double black slopes for a total of 36 additional runs.

BAnff nestled in the national park whose name it shares, the town of banff offers an elegant year-round perch from which to enjoy the albertan wilderness. With skiing at ski norquay, lake louise and sunshine village, winter is the best time to visit. one

lift ticket gives you access to the three peaks, 8,000 skiable acres, the best on-piste views

in the hemisphere and the chance to ski amidst wildlife. Carving with wolves got your heart pump-

ing? The après scene will take the edge off.

KitzBühel if the charming town doesn’t captivate you, then surely the breathtaking scenery of the eastern alps will. not that any serious skier would need convincing to make a pilgrimage to kitzbühel: The streif course, home to the Hahnenkamm race, is the stuff of downhill legend, and the rest of the resort has had more than a century to build its reputation. fill up on hearty Tyrolean fare, and then head out to some of the most storied runs in skiing.

ski it while you canHave you made your downHill bucket list? now is tHe time! by harry dowden

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EscapEs

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Les Trois VaLLées If you were to assume that each of the three val-leys corresponds to a single French ski resort, you’d be sorely mistaken. If you were to try and ski each resort, well, you’d just be sore. Attempt-ing to conquer the eight resorts over three valleys (technically four, but who’s counting?) might be hell on your knees, but you’ll limp away with the honor of having explored the single largest lift-served ski area in the world. The question isn’t whether to go, but where to start.

PorTiLLo The best way to satisfy a ski jones in the summer months is to fly to where it’s winter—in the Chilean Andes. The go-to resort is Portillo, which offers everything from well-maintained cruisers, guided excursions down the off-piste terrain and even per-run heli-skiing flights to the surrounding peaks. There is one big yellow hotel (yes, yellow), no town to speak of and few commercial distractions—just great skiing and a party atmosphere.

sTowe What better way to celebrate Vermont, a skiing state at heart, than to tackle its highest peak, Mt. Mansfield? From the renowned Front Four slopes to pristine cross-country trails, Stowe nicely sums up what the East has to offer. Ride the transfer gondola between Mansfield and Spruce Peak for one of the best views of the Green Mountains. And the village of Stowe? It’s New England postcard-perfect.

sun VaLLey Idaho may not have the highest reputation when it comes to skiing or culture, but a visit to Sun Valley will put any jokes to rest. Home of the world’s first chairlifts, the resort has been creating and captivating skiers since the 1930s. The main hill, Baldy, has plenty of vertical, snow and sunshine, plus an almost complete absence of wind. Once your boots are off, anything from a quiet look through a gallery to drinks while a jazz combo plays will offer a taste of Sun Valley’s thriving arts scene.

Tuckerman’s raVine At this New Hampshire gem, weekend war-riors are barred from checking e-mails on the lift between runs. That’s mainly because there are no lifts. As spring arrives and avalanche danger passes, tradition dictates that aspirants climb to the summit with skis flung over a shoulder or strapped to the back. Once on top, a num-ber of challenging routes and chutes offer a thrilling way back down.

VaiL The smooth groomers of the front side appeal to all ranks, but the real grail of Vail lies in its back bowls. Staying knee deep and steep from Sun Up to Sun Down (Bowls) never disappoints. For further diversion, head to the gladed playground of Blue Sky Basin. The resort celebrated its 50th anniversary in 2013, and it’s hard to imagine a time when this peak went through whole winters untouched—even harder to imagine yourself leaving once you get there.

ZermaTT Between the gemütlich town and the wild beauty of the Matterhorn, Zermatt looks almost like a Hollywood set. Four ski areas offer plenty of variety. Here you can strap on the planks 365 days a year, although skiing can get down to two on-glacier slopes in June. It’s even possible to ski from Switzerland into Italy for lunch. Motorized traffic is banned from the town, which is dotted with centuries-old chalets. This is perhaps the best place in the world to get your fondue on.

Clockwise from opposite page: A skier tackles the steeps at Les Trois Vallées in the French Alps, the largest lift-served ski area in the world. A powder hound enjoys the de-scent at Ski Norquay in Banff, Alberta, where the Canadian Rockies provide a picturesque backdrop. Lights twinkle in the Swiss village of Zermatt, where motorized traffic is banned. In the background, the jagged Matterhorn stands out against the evening sky. The quaint town of Kitzbühel, Austria, would be worth a visit even without the epic skiing. That tower-ing spire is the real deal: Built in the 14th century, it tops St. Catherine’s Church.

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the perfect date

power food

As A kid, you mAy hAve rolled your eyes at a relative who called some dried fruit “nature’s candy.” But for the date—the fruit of a plant called the date palm, or Phoenix dactylifera—the phrase fits. it’s one of the few foods that can satisfy a sugar craving while delivering a host of health benefits. dried or fresh, this wrinkled brown fruit will never win a beauty prize, but as a sweet temptation you can guiltlessly give in to, it’s flawless.

Power uPBoasting a higher calorie count per weight than many other foods (about 80 calories to the ounce), dates are a convenient source of energy if you find yourself in need of a boost. And they have especially high levels of potassi-

um, important for blood-pressure control and kidney function. with upwards of 15 minerals and six vitamins, the date is a well-rounded food. its abundant fiber (more than half a gram per fruit) helps keep you regular, it contains fluorine that works against tooth decay, and a study at Jordan university of science and Technology even showed that date consumption during pregnancy may promote a more efficient labor.

did you kNow?dates are traditionally the first foods eaten after the day’s fast at sunset during the mus-lim holy month of ramadan; the prophet muhammad is said to have broken his fast

with three dates. in 2005, a 2,000-year-old date seed sprouted in israel after being uncovered in ruins; it’s now ready to pol-linate other trees. Cultivation is going strong today; it’s estimated that more than 7 million tons of dates are harvested each year, with egypt, iran and saudi Arabia the world’s leading producers.

Buy/sTore/serveTo select fresh dates, look for those with smooth, glossy skins and avoid the ones with white material on the skin—it’s just crystallized sugar that develops naturally, but it means fruits aren’t the freshest. Fresh dates can last in the fridge for up to a month. dried dates, on the other hand, can keep for several months in an airtight container.

Nuts are a frequent protein-rich com-panion for dates; the fruit’s flavor pairs

especially well with walnuts and almonds. But don’t be afraid to experiment!

replace the pits with pieces of strong, soft cheese, wrap the

entire date in a piece of cured meat, or chop dates up for a

wonderful addition to baked goods. (Baklava, anyone?)

if you enjoy the fla-vor, take some time to explore the wealth of traditional recipes and cuisines that use dates. —hArry dowdeN

why NoT sChedule A reNdezvous wiTh This sweeT, NuTriTious FruiT?


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I N T R O D U C E M O R E F U N , F A S H I O N A N D F L A V O R I N T O T H E E V E R Y D A Y A T L I B E R T Y C E N T E R . D I S C O V E R A W O R L D O F C H I C S T Y L E W I T H A N A R R A Y O F S T O R E S R A N G I N G F R O M T R E N D S E T T E R S T O C L A S S I C S A N D D E L I G H T Y O U R P A L A T E W I T H D E L I C I O U S D I S H E S F R O M O U R M A N Y R E S T A U R A N T S . M A K E L I B E R T Y C E N T E R T H E C O R N E R S T O N E O F N E W M E M O R I E S

A N D T R A D I T I O N S S H A R E D W I T H F R I E N D S A N D F A M I LY.

I - 7 5 A N D S R 1 2 9 : L I B E R T Y - C E N T E R . C O M


Cincinnati Health & Life: Winter 2016

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