The Leader • Saturday, June 8, 2019 • Page 1B
Rainbow Lodge participating in bee education initiative By Zarah Parker zarah@theleadernews.com
Rainbow Lodge owner Donnette Hansen loves bees, so much so that she’s a beekeeper-in-training. With June being National Pollinator Month, her restaurant is partnering with the Whole Kids Foundation in its initiative to help spread bee awareness. The “Give Bees a Chance” campaign seeks to raise $100,000 to bring 50 new educational beehives to schools and nonprofits across the nation. This will give students the chance to see up-close the workings of a beehive and impart to them knowledge about the endangered bee population. “I can’t imagine better lessons for kids as they learn about life than to study the life and habits of bees,” Hansen said. With bees playing an important role in the pollination of more than 100 types of vegetables and nuts, the foundation decided to connect with chefs during its campaign. So bee dinners were created, featuring bee-inspired menus. Rainbow Lodge, 2011 Ella Blvd., is one of three on the campaign’s website featured as a participating restaurant. The other two are in Atlanta and California’s Bay Area. Proceeds from the dinners, including Rainbow Lodge’s event on Thursday, June 13, will go toward the campaign and educational beehives. Some will be located in the area. “Since placing our Lodge beehives, I have a new respect for pollinators and their importance in our food chain,” Hansen said. The honey bee population saw an unexplained loss in managed colonies in the winter of 2006-07, and while symptoms were identified and termed as colony collapse disorder (CCD), no single factor has been shown to be the cause, according
Rainbow Lodge, which has two beehives on its property at 2011 Ella Blvd., is participating in the Whole Kids Foundation’s “Give Bees a Chance” campaign.
to the United States Department of Agriculture. Because bees are vital to food production, there have been more and more initiatives over the years to convey their importance to people who might see bees as pests. The foundation and its “Give Bees a Chance” campaign aims to relay that message to students early in their education. “These opportunities help empower kids to become stewards for pollinators and the rest of the natural environment,” Nona Evans, president and executive director of Whole Kids Foundation, said in a news release. Hansen said the team at Rainbow Lodge appreciated the work of the Whole Kids Foundation in supporting schools and inspiring families to improve children’s nutrition and wellness. “This dinner is a fit for Rainbow Lodge for many other reasons, too,” she said. “We have our own hive program which gives us ultra-local honey for the restaurant and our guests. Our acre-plus of land is also home to our kitchen gardens and citrus grove, whose harvests grace our menu features seasonally.” Rainbow Lodge Executive Chef
Mark Schmidt and Hansen created a special menu for the bee dinner. The menu includes a bee-inspired cocktail called Garden Buzz, which is composed of cantaloupe-infused
gin, fresh citrus juice, cilantro-salted honey syrup and a seasoned bee pollen rim; and Hamachi and Scallop Ceviche, with summer melon, coriander and morcilla crumble at reception. Dinner features a first course of pan-roasted duck breast, squash blossom fried rice and a five-spice confit spring roll; a second course of coffee-rubbed antelope loin, butternut spoonbread, pickled blackberries and plum demi; and a third course of sweet corn bavarois, fennel ice cream, candied fennel and a tomato macaron. “Beekeeping warms my heart, and I am excited to be a part of this event,” Hansen said. The Rainbow Lodge dinner is sold out. To donate to the “Give Bees a Chance” campaign, visit https:// www.classy.org/campaign/givebees-a-chance/c230577.
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Major Hospitals Photo supplied Is acid reflux stopping you from eating the foods you enjoy? Learn how the Heartburn and Reflux Program at Memorial Hermann Greater Heights can help.
ing changes to their diets. For instance, since most reflux incidents occur when the person is lying down, a wake-up coffee generally is ok, especially if you don’t drink any more for at least 10 hours before bedtime. That’s the amount of time it, generally, takes for 75 percent of caffeine to dissipate. According to Dr. DaVee, avoiding any “trigger” foods later in the day may reduce the frequency of reflux, since most reflux occurs while people sleep, and gravity is no longer working to keep food and fluids down in the stomach. Self-diagnosis may be tempting, but it has downsides, according to Dr. DaVee. “A lot of times, the patient is correct, but the symptoms of acid reflux can also be caused by other conditions, including heart attack or esophageal cancer,” he warns. “It’s important for a primary care physician or gastroenter-
COSMETIC DENTISTRY
ologist to check patients for ‘red flag’ signs that suggest an alternate diagnosis.” Tests to diagnose the cause of GERD include routine blood work, X-rays or upper endoscopy – a safe, minimally invasive procedure that requires brief anesthesia and usually takes only 5-10 minutes. Once the source of the problem is located, it can usually be treated or repaired, eliminating the need for acidblocking medications in the majority of patients. Extended use of acid-blockers, according to Dr. DaVee, brings a different set of longterm risks. Recent studies have indicated a link to chronic kidney disease, osteoporosis, heart disease, infectious diarrhea or even dementia. “Although acid-blockers have been approved for brief overthe-counter use, the FDA has only approved them for pre-
scription use up to eight weeks,” he says. “If someone’s been taking antacid regularly for longer than two months, it’s time to find out what’s causing the heartburn and consider fixing it.” The Heartburn and Reflux Program at Memorial Hermann Greater Heights helps patients do just that. The program brings together an affiliated team of interventional gastroenterologists like Dr. DaVee, motility specialists, advanced laparoscopictrained surgeons, and specialized nursing and technical staff who are equipped to diagnose and treat GERD and related conditions in a single location. If you’re ready to trade in your acid-blockers for wine or pizza (or other things you love), contact us here at the Heartburn and Reflux Program at Memorial Hermann Greater Heights: 713.867.GERD or go online at memorialhermann.org/heights.
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Was it the triple-spicy Thai noodles that provoked a new attack of heartburn? A cozy after-dinner cup of coffee that triggered another acid-tinged sleepless night? The fresh tomato and sausage pizza that sent you reaching for a dose of antacid – again? You could be one of the more than three million Americans who suffer from acid reflux. If you are, those over-the-counter acid-blockers you depend on for relief may not be the solution. Acid reflux or GERD (gastroesophageal reflux disease) occurs when stomach acid backs up into the esophagus (the tube connecting the throat and stomach) instead of flowing down and out to the small intestine. Dr. Tomas DaVee, a boardcertified interventional gastroenterologist affiliated with the Heartburn and Reflux Program at Memorial Hermann Greater Heights Hospital, warns that antacids only relieve the symptoms without treating the underlying cause. Long-term, chronic acid reflux can lead to bigger problems, including inflammation (esophagitis), acid erosion or even esophageal cancer. Any of several things can cause GERD. One of the most common problems is a hiatal hernia – a small hole in the diaphragm that allows a small part of the stomach to push through into the chest, preventing proper functioning of the valve that keeps acid where it belongs. Other things that can trigger heartburn symptoms, according to Dr. DaVee, are obesity, insufficient motility (muscle contractions that move food down the esophagus) or spicy, caffeinated, acidic or fatty foods and beverages. Dr. DaVee advises patients to monitor their reactions to specific foods and adjust intake or timing, rather than make sweep-
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Page 2B • Saturday, June 8, 2019 • The Leader
Eat seasonably, locally, sustainably By Shana Tatum statum@wellness-collaborative.com
The health and environmental reasons for eating according to the seasons and from farms in your area are numerous. Eating locally is defined as food from g r o w ers that harvest and raise food in your city or region. Following the seasons with your meal-planning means eating foods that are grown during the season when you enjoy them. Making those two choices naturally equates to eating sustainably, meaning less impact on the environment and its inhabitants. In the spring, for example, we eat lighter after the heavy winter meals in January and February. Spring greens like arugula and collard greens lighten and detoxify our bodies from the fatty foods we may have enjoyed during the colder months. Foods like radishes, dandelion greens, sorrel and asparagus provide cleansing properties to promote detoxification. These foods also help prepare us for the warmer summer months. In the summer, with increased activity (and the Houston heat) we have the need to replenish fluids. There is a bounty of produce filled with nutrient-rich liquids and foods higher in carbohydrates to provide energy for those extra hours of daylight. Foods like watermelon, tomatoes, peaches and cucumbers refresh and hydrate us. In the fall, the days begin to shorten and we begin to yearn for warmer foods, moving away from the raw fruits and salads of the summer. We begin to enjoy foods like apples that are high in pectins to help digestion of heavier-cooked meals and look for warming foods in soups and stews. With the cold and dry air
of winter, the diet is filled with high protein and high fat foods that warm, sustain and moisturize. We greet this dormant season with dried beans and seeds from a plentiful fall harvest. Foods such as root vegetables, winter squash, meats and citrus fortify our appetite. These insulating foods keep us warm. Eating seasonally tunes the body and supports our natural physical cleansing and healing processes. When food is harvested at the peak of freshness, it provides the most nutrition. A wide variety of minerals, vitamins, phytonutrients and antioxidants are ours for the taking. It provides variety in the diet, which in turn leads to better gut health and more opportunities for new flavors, colors and tastes. Buying in season is less expensive, too. Having a good supply of locally grown food means you pay less for food that has not been harvested and shipped from far away. It usually is found on sale due to its abundance in the growing season. It also provides economic benefit to farmers when you buy seasonally. Shop at farmers markets or join a CSA (Community Supported Agriculture). It improves your overall economy by keeping your dollars in your community. Farmers practicing regenerative agriculture provide us with healthy foods. The rotation of crops, composting to create living soil, harmony in management of livestock and crops for optimal fertilization gives life to the food we consume. It all begins with the soil and the life teeming in it. These practices also protect the farmers, animals and community at large by avoiding pesticides and herbicides that are toxic to all. The transportation of our food from far-off sources plays a role in harvest time, and more importantly, nutrient density. Food may be picked before it is ripe just to make the journey across the country See Seasonal P. 7B
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The Leader • Saturday, June 8, 2019 • Page 3B
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The Leader • Saturday, June 8, 2019 • Page 5B
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Page 6B • Saturday, June 8, 2019 • The Leader
PTSD has many causes, effects By Betsy Denson betsy@theleadernews.com Bianca Williams’ home in Candlelight Estates flooded during Hurricane Harvey and although they have been settled back in their restored home for some time, she says she still hasn’t unpacked completely. “I was scared and still am of having anything permanently placed in my house,” said Williams. “Every time we get a really hard rain I get so panicked and nervous. So do my neighbors actually.” Williams and her neighbors are not alone - a 2018 study by the UT Health Center found 18 percent of Harris County residents were dealing with serious psychological distress linked to Hurricane Harvey. While many people associate PTSD with war trauma – hence the old name “shell shock”, Healthline.com reports that post-traumatic stress disorder can happen after experiencing or witnessing any stressful event. The event may involve a real or seeming threat of injury or death and can include natural disasters, combat, assaults, physical or sexual abuse, or other trauma. People with PTSD sense danger even when it may not be there. Their natural fight-orflight response is not functioning properly due to chemical changes in the person’s brain. Dr. Asim Shah, professor and executive vice chair for community psychiatry in the Menninger Department of Psychiatry and Behavioral Sciences at Baylor College of Medicine, had treated many PTSD patients, including those who came to him after Hurricane Harvey. Dr. Shah says that people
with PTSD can experience hypervigilance, suffer from flashbacks and have nightmares, and they often avoid situations that caused the trauma. The National Institute for Mental Health’s website about PTSD notes that not every traumatized person develops ongoing or even short-term PTSD. And not everyone with PTSD has been through a dangerous event. The unexpected death of a loved one can also cause PTSD. NIMH says that symptoms usually start within three months of the traumatic incident, but sometimes they can begin years later. Although there is no specific test to diagnose PTSD, Healthline says PTSD can be established by experiencing symptoms for one month or longer and they must be severe enough to interfere with work and personal relationships. Some people recover within six months, according to the NIMH, while others have symptoms that last much longer. For some, the condition becomes chronic. One of the definitive books on PTSD, The Body Keeps the Score - Brain, Mind, and Body in the Healing of Trauma, says that since trauma does indeed change the brain, the therapies to treat it make use of the brain’s neuroplasticity – or its ability to reorganize itself by forming new neural connections throughout life. Ways to do that are talk therapy, taking the right medications to shut down inappropriate alarm reactions, or by allowing the body to have experiences that challenge the helpless feeling of trauma. For more information about PTSD and ways to treat it, visit https://www.ptsd.va.gov/.
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Women’s Health Directory Directory of Local Female Health Service Professionals Dr. Stephanie Fulton Dr. Fulton is certified by the American Board of Obstetrics and Gynecology. Her practice consists of obstetrics, gynecology, and cosmetic procedures such as laser hair removal. She is a graduate of the University of Texas and completed residency at St. Vincent’s Medical Center where she was a Chief Resident. Dr. Fulton volunteers as part of the health team ministry of her church. 1740 W. 27 St. Suite 301 • Houston, TX 77008 713-880-2727 www.fultonobgyn.com
Dr. Ana M. Torres Dr. Torres is a Board Certified Physician specializing in Primary Care for both children and adults. Her specialty is Internal Medicine and Pediatrics. She has been practicing in the Heights area for almost 20 years. She recently transitioned her practice to a Concierge model to better serve her patients. She focuses on disease prevention and management of chronic diseases such as Diabetes, Hypertension, Hyperlipidemia and Asthma. She is able to do home visits as well. She is a native Houstonian and graduate of the University of Houston. She received her medical degree from The University of Texas Medical Branch at Galveston.
Dr. Julia Kovacs Dr. Julia Kovacs has more than 20 years of experience practicing primary care and internal medicine in Houston. She focuses on preventive medicine and the management of chronic diseases including diabetes, thyroid disorders, HIV and hypertension, among others. She graduated from the University of Arizona College of Medicine and did her internship and residency at Baylor College of Medicine. Board Certified Internist 427 W. 20th St., Ste. 303 • Houston, TX 77008 713-231-1880 www.sjmcphysicians.com
Maria Berglund, R.D.N., L.D.N. Maria Berglund is a bilingual Registered Dietitian Nutritionist who is dedicated to helping clients of all age ranges reach their nutritional goals. We are glad to have her in our office here at The Torres Center. She brings with her an expertise of 15 years of research on nutrition and the effects it can have on one’s health. Whether it be an elevated A1C , Elevated Cholesterol, Renal Disease, Cardiovascular Disease or Weight Management, she can help you in improving your overall health.
427 W. 20th St. Ste. 503, Houston, TX 77008 713-863-9200 WWW.THETORRESCENTER.COM
427 W. 20th St. Ste. 503 Houston, TX 77008 713-863-9200 WWW.THETORRESCENTER.COM
Dr. Attiya S. Khan
Dr. Dora E. Cantu
Dr. Khan focuses on the prevention of heart disease through early diagnosis and provides the latest interventional techniques to treat coronary and peripheral vascular diseases. She is one of the few female interventional cardiologists in Houston available to perform emergency angioplasties and stents for patients who are experiencing a heart attack. 1631 North Loop West, Ste. 220 • Houston TX 77008 713-365-0786 www.nwcardiology.net
Board Certified Ophthalmologist. Dr. Cantu has been practicing ophthalmology for over 25 years. She sees patients daily for ocular problems including glaucoma, diabetes, macular degeneration, and ocular infections. Her passion is cataract and pterygium surgery. Dr. Cantu has been recently named The Leader’s best ophthalmologist!
1740 W. 27th St. Suite 180 • Houston, TX 77008 713-864-8652 www.opiavisioncenter.com
Dr. Becky J. Fredrickson
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Board Certified Ophthalmologist. Dr. Fredrickson has been practicing ophthalmology for over 12 years. She routinely sees patients for diabetes, glaucoma, macular degeneration, and ocular infections. She specializes in surgical procedures including cataract, eyelid lifts, eyelid cysts, Botox and Juvederm, and pterygia. 1415 N. Loop, Ste 400 • 427 W. 20th St. Ste 100 Houston, TX 77008 713-668-6828 • www.houstoneye.com
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The Leader • Saturday, June 8, 2019 • Page 7B
Local troop takes trip back in time By Betsy Denson betsy@theleadernews.com Rick Wrobel got into scouting with his own son and has now marked 25 years as the Scoutmaster of Boy Scout Troop 40. The scout hut at St. Rose of Lima Catholic Church - which housed the troop - can do one better than that. Built in 1958, the hut has a 60-year history with scouting. It was appropriate then that history played a major part in saying goodbye to the hut, which was designated unusable about a year ago due to safety reasons and will be demolished to make room for a new school building and associated construction. The troop currently meets in the school’s cafeteria. When the hut was built in 1958, Wrobel said it had a pit fireplace in the middle of the floor. Scouts were instructed to stop making indoor fires in the 1970s and instead used the hole as a receptacle for a time capsule. A new floor was installed in the hut in 1995, but not before Troop 40 dug up the 1970s capsule and replaced it with another one. Because the older one had become so degraded due to the elements, the 1995 version was a PVC pipe with the names of the troop members engraved on it. On June 1, members of Troop 40, along with friends and family, came together to unearth the 1995 capsule and say their goodbyes to the hut. They also got an opportunity to see the remains of the original capsule and some of the original plans for the structure. Wrobel said most of the troop members of 1995 are now in their late 30s and early 40s and have moved on. However, there were many members of the troop, both past
and present, on hand. Deacon Ed Herrera, Bill Whitefield and Wrobel were the sole representatives from the mid-90s group. The contents of the more recent capsule were what you might expect from adolescent boys -- packets of Chiclets, baseball cards of long-forgotten players, Red Cross certifications, old scouting patches, Mad Magazine and Scouting Life, and a strip of tickets for Celebration Station, an amusement park no longer in business. There were local publications, too, such as the Valentine’s Day edition of the Garden Oaks Gazette and a Houston Chronicle with a follow-up story on the Oklahoma City bombing. There also was an H-E-B circular ad-
vertising a gallon of milk for $1.77 and a pound of ground beef for 95 cents. Wrobel said there was an unmarked cassette tape the boys of 1995 made, but he’s not sure if it still plays. There were also troop calendars and a letter of appreciation from a woman to a scout who cleaned up her family’s cemetery for his Eagle Award project. And after all was unearthed and examined, and after all goodbyes were said, the members of Troop 40 lowered the flag on their scout hut for the last time. “We have been promised a new facility at some point after the current building program is completed, of course,” Wrobel said.
Contributed photo Members of Boy Scout Troop 40 dig up a time capsule June 1 at their scout hut at St. Rose of Lima Catholic Church.
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Poerschke leaves Durham for admin job By Betsy Denson betsy@theleadernews.com After four years as principal of Durham Elementary, Amy Poerschke has been promoted to the role of school support officer by Houston ISD. Another HISD school support officer, Jason Bernal, is meeting with parents, teachers and community
Seasonal from P. 2B to get to our store shelves. According to the Natural Resources Defense Council, the typical American prepared meal contains, on average, ingredients from at least five countries outside the United States. Reduction in fuel use eases pollution, which is better for the land, water and air. It helps preserve farmland and our green spaces, too. These resources need protection to produce high-quality food. Below is a list of produce now in season. I challenge
members to best ascertain the qualities, skills and characteristics the district wants to see in a new principal so suitable candidates can be quickly identified. Poerschke previously served as assistant principal of Garcia Elementary. Prior to that, she taught primary school in London, England, as well as reading language arts in HISD at Garcia and Dodson Elementary. At Gar-
cia, she was awarded the Kinder Excellence in Teaching Award and named Garcia Elementary Teacher of the Year. In February, while at Durham, Poerschke was named HISD’s Elementary School Principal of the Year. Poerschke recently received her doctoral degree in professional leadership from the University of Houston.
you to try one new seasonal food per week during the month of June. Visit Eleanora’s Market and the The Farmstand of Greater Heights in Garden Oaks, or venture over to the newly relocated Urban Harvest Market. Let the flavors delight and surprise you. Perhaps do a taste test with locally grown tomatoes compared to grocery store varieties. What do you notice about the flavor, texture and colors? Remember, we also eat with our eyes! Invite your neighbors over for
a potluck and ask everyone to bring a different dish highlighting a seasonal food. It is my hope that at the end of the summer you will have experienced how seasonal and local food can nourish you in many ways. Seasonal foods for June: Baby arugula, beets, blueberries, carrots, cilantro, cucumbers, eggplant, fennel, green beans, leeks, melons, onions, parsley, peaches, peppers, plums, radishes, red potatoes, squash, sweet corn, sweet potatoes, tomatoes and turnips.
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Page 8B • Saturday, June 8, 2019 • The Leader
** Shop early for best selection. All items are while supplies last. Sale prices good on in stock merchandise only. No rain checks, in stock quantity only.
SALE ENDS JUNE 16TH
Show Dad how special he is with a gift from C&D! Milwaukee Tape Measure/ Utility Knife/ Screwdriver Combo Tool Set 25 Ft. general contractor tape measure, and 11-in-1 screwdriver. Features of the screwdriver include ECX Bit for superior fit in specialty screws, wire stripper and wire bending hole for up to 12-gauge wire, and 9 bit types. # 303278
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