Archives

It doesn’t seem like it was that long ago that everyone was joking that the incredibly wealthy needed to pass away in 2010 so that they could avoid any estate tax. But in reality, the 2010 “no estate tax safe harbor” didn’t really have an impact on the vast majority of us. However, we were, in fact worried about what was on the other side of 2010. The 2011 estate tax scenario was staged to result in a reversion back to the old estate tax regime. This meant that the estate tax exemption would go back to the $1M per person exemption which also had a top estate tax rate of 55%. This posed significant potential estate tax problems for many individuals and couples.

Luckily, in the waning days of 2010, Congress passed a bill allowing for a generous $2.5M per person estate tax exemption with a top tax rate of 35%. This bill relieved a lot of worries but was only a temporary fix that kicked the problem down the road another two years. This temporary fix is scheduled to expire at the end of 2012 and we are now faced with the same problems that we had at the close of 2010. Many clients are concerned about how to prepare for this scenario.

It remains to be seen what Congress will do in the face of the current estate tax law, which sunsets in a couple of months. They can choose to extend the current law, let it expire, or come up with a new estate tax law. No one can say with any certainty what action Congress will take but it would be wise to speak with an estate planning attorney to understand how the potential changes in the estate tax law can impact your estate plan and what your options are to plan around it.

While some of us girls approach the search for fall’s latest and greatest trends with a carefree attitude and sense of glee, there are some who embrace the process with a bit of apprehension. This season is stylish-minimalism with the occasional flash of retro. Rewind to 1950s early 60’s and you will find a lot of similarities.

Some girls have no idea how to apply make-up nor do they have time to research what is new and updated. Others will go to department stores in search for assistance, only to either find there are too many choices and give up, or come out looking like an overly-made-up-diva-princess-starlet!

With any season of change it is important to know that you do not have to change your entire look to follow the trends. Some of the make-up trends don’t work for everyone. You have to find your own style that suits you. This is why you go to a professional make-up artist that has their eye on all the trends so they can update you personally. Sometimes it can be as simple as a new lip color or one new eye-shade. Keeping it classy is key.

Fall 2012 Runway News

It’s time to trade in your summer time bronzers and pink glosses and refocus. Fall showcases an adult elegance, refined to let one’s true beauty show through. Colors are in sheer matte neutral shades and contoured in the softest possible way; skin looks bathed in light, like it has been “retouched” to perfection. On eyes, simple luminous colors and exotic natural tones share the scene with the subtle hint of sparkle thrown in. Bold, extended eyeliner – a key trend – looks great with the season’s stylish minimalism.

Eyeshades that are velvety smooth to the touch will flatter the eyes. The new Vitamin-rich smoothing formula in eye shades from Fleur Visage, smooths lines and wrinkles for a years-younger look. Minimalism roars back in ways that are anything but boring. Matte shadows in oatmeal, chestnut and sand (Earth Tones) help create a more natural effect, uncomplicated and simple.

Cream gel eyeliners are a new technology. Fleur Visage’s innovative gel-cream eyeliners are infused with deep dramatic pigments. Ultra-long wearing defines eyes without smearing, smudging, or fading and is waterproof. These are great for this season’s dramatic, lined eyes. For a more natural effect, apply a fine line very close to the base of the eyelash and extend upward at the corner.

Real World LipTrends

New Transforming lipsticks are here! They come in ten gorgeous colors. This hardworking, age-defying lip treatment works deep undercover to hydrate and dramatically smooth lips. Breakthrough technology restores youthful appearance over time as it provides lustrous, extended wear color, comfort and cushion. These lipsticks provide the anti-aging benefits every woman wants. Fine lines and cracked, dry lips are history.

The Rouge offers the most up to date trends in cosmetics and accessories for each individual needs.They will customize and put together a cosmetic wardrobe that fits your own personality and needs. Updates start September 5 through October 30th.

Just some random nonsense while we try to outlast the hot weather.

1. Two actors received Oscars for playing the same fictional character two years apart. What were the movies, name of the character and the Oscar winning actors?
2. Dick Williams was the manager of the World Champion A’s in 1972 and 1973. Who was their manager when they won again in 1974?
3.  We will miss Andy Griffith. We loved him as the sheriff of Mayberry RFD. In what state was Mayberry located?
4. A creaking door would announce the beginning of the radio show “The Inner Sanctum” each week. Who was the sinister fictional host of the show?
5. Who were the two different Vice Presidential running mates of Adlai Stevenson in his unsuccessful runs for the White House in 1952 and 1956?
6. Who composed the lovely song “Days of Wine and Roses” and who wrote the lyrics?

 

 August Answers

1. Paul Newman and Joanne Woodward
2.  Jimmy Davenport
3. Irving Berlin
4.  Carroll O’Connor
5.  Newscaster
6. “Hot Stove League”

AUGUST WINNER:
LANNY MIDDINGS OF SAN RAMON

WIN LUNCH ON BEN!
The first person to email or mail, no calls please, the correct answers to all of the above questions will win a $25 gift certificate for Restaurante Forli in downtown Alamo, compliments of Ben Fernandez! Entries must be received by Sep. 20, 2012. In the event of a tie, the winner will be drawn at random. Please email your answers to info@aliveeastbay.com, or mail to ALIVE East Bay, 3200 A Danville Blvd., Ste. 204, Alamo, CA 94507. Employees and family members of employees of ALIVE East Bay are not eligible. Restaurant may be changed without notice.

Peripheral neuropathy (PN) is truly a paradox. Everyday in my practice I hear many descriptions of pain, but when people describe their peripheral neuropathy symptoms they are both contradictory and very accurate descriptions of the underlying cause of the condition.

People frequently use unusual language to describe their symptoms:

• “My toes are painful but feel numb at the same time.”
• “Sometimes my feet are ice-cold but other times they burn.”
• “I feel like I’m walking on sandpaper or marbles or rocks.”
• “There are electrical shocks in my toes that turn to sharp stabbing pains.”
• “It feels like my socks are folded over in my shoes.”
• “I feel miserable one day and okay the next.”
• “Why do my symptoms change when I’ve done nothing different?”

  Peripheral neuropathy (PN) is a disease involving damage to the nerves that supply the legs and arms. Certain nerves carry temperature sensations (“my feet are ice-cold or hot”) and others carry information about sharp pain. Still others provide information about whether toe position is up or down, and some are there to feel vibration or control the sweat glands. There are also nerves that tell the muscles to contract or relax (“my legs feel weak”). The different sensations occur as the nerves are slowly damaged as the disease progresses. These symptoms begin because of a chemical/physical irritation that frequently can be stopped or reversed.

  There are many causes of PN, and just for the record, it’s not just diabetics, post-cancer patients and MS that get neuropathy. PN is in fact a complex web of neurological, hormonal, immunological, mechanical and nutritional problems. The pain of PN is only one of the ways in which these imbalances impact one’s health.

  The causes of PN fall into seven major and numerous subsidiary categories:

  1. Mechanical conditions from injury, pressure on the feet, overworking a part of the body, low back disc conditions.
  2. Vascular: Blockages or damage of vessels in nerves of the legs or feet.
  3. Infectious conditions: Secondary to shingles, diphtheria, tetanus etc.
  4. Toxic: From heavy metal like arsenic, mercury and lead; chemical from organic phosphates, drug or alcohol abuse.
  5. Metabolic: From vitamin deficiencies, diabetes, pre-diabetes and other blood sugar issues, hemachromatosis (too much iron), and too many other imbalances to list in the space.
  6. Electro/chemical imbalances in the parietal lobe of the brain.
  7. Autoimmune and allergic responses to specific foods against the nerve tissues of the feet.

  Unfortunately, even though the diagnosis of PN tells us there’s pain in the feet and hands, it doesn’t say which of the 20 or more causes need to be addressed; and most (not all) of the causes can be addressed without drugs or surgery. As you can see, there are multiple possible causes to assess and rule out in order to identify the appropriate approach to each individual’s problem. Furthermore, you can see from the list above that there is no “one size fits all” (Neurotonin, Lyrica, Tarsal Tunnel Release, Metformin, etc.) treatment for peripheral neuropathy cases because they may be from any or a combination of several of the above listed causes.

  So to properly assess and treat PN, each system of the body and all potential causes must be reviewed and evaluated. Inflammatory triggers must be eliminated and imbalances in the brain, hormones, G.I tract and immune systems must be corrected. The various imbalances must be tested for and addressed in a fashion unique to that individual, in order to develop a coordinated non-drug metabolic and neurological approach for their specific cause.

  What’s more, most of the common causes discovered with an orderly examination and history can be improved dramatically without drugs or surgeries. Often times, improvement can be achieved in three to six months.

  Dr. Don Davis, D.C., DACNB is a BOARD CERTIFIED CHIROPRACTIC NEUROLOGIST in Walnut Creek. He has been serving individuals with chronic pain for 30 years. For information about how you can get a free consultation with Dr. Davis, call (925) 279-4324 (HEAL). Visit us at WalnutCreekHealth.com or WalnutCreekNeuropathy.com

As a designer, I have been seeing more and more people deciding to remodel rather than sell and purchase a new home. Remodeling is the new way to get what you want and need out of your existing home. There are a few key things to think about before you begin. Remodeling the kitchen will make the biggest impact on the look of your home but it will also increase its worth. Your remodel should be about your wants and needs while also taking into account the effect on the resale value.

Hiring the right team including the Architect, contractor, and designer will make a world of difference. With an unlimited number of resources and design ideas at their fingertips, your one-inch binder of magazine clippings can go from dreams to reality. Most homeowners do not realize the total scope of a remodel. Tearing down walls and removing appliances can be a big shock, but having a detailed plan for the project and a deadline will keep everything flowing smoothly. Trust that your designer has the experience and knowledge to help you achieve your ideal home.

There are many decisions to make when redoing a bathroom including tile design, vanity selection, hardware, and light fixtures. Designing a master bathroom with that dream soaking tub and rain shower will make the process worth it in the end. Your bathroom can become a unique oasis that brings you back to your perfect tropical vacation every time you see it. Bringing a designer into the mix will minimize the chance for error and save you valuable time and money.

Interested in avoiding the rush to cram yourself into a small car? Need room for the family or just to stretch out? Are you afraid that you have to compromise size for fuel economy? The 2013 Ford Taurus is an example of how smart design and technology can satisfy your interest, deliver your need, and answer to your fears.

For 2013 Ford made significant revisions to the Taurus taking it to an all-new level of comfort, style, and performance. Improvements are applied to the exterior, interior, and powertrain. The first time I drove the new Taurus, I knew that Ford nailed the formula in so many ways. If Ford keeps this up, one day we may be comparing the Taurus against the likes of BMW and Mercedes-Benz models.

Ford calls the 2013 Taurus the smartest sedan. The Taurus adds the following new systems this year: Torque Vectoring Control, which uses smart brake control to help the car confidently accelerate through curves. Curve Control applies break pressure if the vehicle enters a turn too quickly, helping to stabilize the car. Active Grille Shutters reduce aerodynamic drag at higher speeds helping to improve fuel efficiency.

Then there’s the new advanced 2.0-liter four cylinder with EcoBoost® that delivers 31 mpg highway with the power of a six-cylinder. The standard 3.5-liter V6 adds twin independent variable camshaft timing, which increases the fuel economy by 2 mpg on the highway and improving horsepower by an additional 25. The Taurus SHO version is equipped with the 3.5-liter twin-turbocharged EcoBoost® V6, which is one of the smoothest accelerating vehicles on the road.
The 2013 Ford Taurus is available in four trim levels starting with the lowest priced SE ($27,395), SEL FWD ($29,595), SEL AWD ($31,445), Limited FWD ($33,795), Limited AWD ($35,645), and the SHO ($39,995).

Ford’s Smartest Sedan gains IQ points in the interior with a quieter, more comfortable, and new convenience and technology enhancements for the driver and passengers. New high quality soft-touch materials are dressed throughout the cabin. An advanced driver connect system can be operated by the touch of a heated steering wheel mounted 5-way button. The MyFord Touch displays on an 8-inch screen that guides users through the voice activated radio, climate control, phone, Bluetooth connectivity, navigation and displaying images from the rear camera.

The instrument cluster is half gauge, half video screen. The front seat cushions are comfortable and both front and rear passenger seats furnish plenty of legroom. The rear seats fold down 60/40 creating additional storage capacity. (Speaking of storage, the center console contains numerous compartments for holding your valuables and tech devices). My test vehicle had heated seats in both the front and rear. We wouldn’t want the rear passengers to have cruised around with cold buns! There is even a power outlet for the back-seat passengers.

My 2013 test Taurus was equipped with Active Park Assist, which allows the Taurus to scan parallel parking spaces and calculate trajectory and physical size to determine if the opening is large enough to fit the vehicle. When an adequate space is found a beep sounds and a message is delivered asking the driver to remove their hands from the wheel. The driver is now released to control the speed and braking while the Active Park Assist controls the steering and perfectly parks the Taurus every time.

Steering has been improved as all 2013 Taurus models now come standard with electric power-assisted steering featuring a quicker ratio and a solid-mounted rack for improved response and vehicle dynamics. The brakes are improved with a larger master-cylinder and a specially-tuned brake booster. The front suspension belongs to MacPherson struts while the rear is SR1 independent multilink with coil-over shock absorbers. That tech-talk translates into a very confident and comfortable ride.

Room for improvement:

•  6-Speed Automatic Trans – works great, but some competition already has an 8-speed, which helps improve fuel economy

Cool Features:

• SOS Post-Crash Alert System™
• Adaptive Cruise Control and Collision warning with brake support
• Blind Spot Information System with cross traffic alert
• Ambient Lighting

The standard safety equipment for the 2013 Ford Taurus is plentiful and I don’t have enough space to list all of them. A few of the most important one are: AdvanceTrac® electronic stability control, second-generation first row airbags and side seat airbags, Safety Canopy® side-curtain airbags, Belt-Minder® for driver and first-row passenger, seat belt pretensioners, Smart key entry, Adjustable pedals with memory, power rear sunshade, Backup Camera, Curve Control and Torque Vectoring and reverse sensing. (Note, a number of these items come at an additional cost).

In Summary – Since its re-introduction in 2010, the Ford Taurus has a new pedigree. The 2013 Taurus is a family sedan with family size room and advanced tech features that will please even Silicon Valley critics. One test drive and the 2013 Ford Taurus will surprise you with its spirit.

Specifications
2013 Ford Taurus Limited FWD

Base price: $33,000 as driven: $39,680 (including destination and optional packages)
Engine: 3.5-Liter 6 cylinder
Horsepower: 288 @ 6,500
Torque: 254 foot pounds @ 4,000
Transmission: 6-Speed Automatic
Drive: Front-Wheel Drive
Seating: 5-passenger
Turning circle: 39.7 feet
Cargo space: 20.1 cubic feet
Curb weight: 3,969 pounds
Fuel capacity: 19 gallons
EPA mileage: City 19 / Highway 29
Wheel Base: 112.9 inches
Warranty: 3 years/36,000 miles bumper to bumper
Also consider: Cadillac CTS, Chevrolet Impala, Chrysler 300, and Toyota Avalon

Salmon Fishing in the Yemen is billed as an inspirational comedy, probably by the Brits. Actually, it’s more of a “when hell freezes over” movie. Dr. Alfred “Fred” Jones is Britain’s leading fishing authority. o some, that may a dubious honor but to fishing enthusiasts, our Asperger’s Syndrome leading man is right up there next to God. Fred’s problem? No faith. But let’s step back a moment. Fred (Ewan McGregor) leads a pretty boring life. He has a ho-hum marriage and a job with a government-style office. One day he gets an email from Harriet Chetwode-Talbot who represents a wealthy sheik with a novel idea—strike that—a passion. Our visionary Sheik has a passion for salmon fishing and believes his passion can enrich the lives of his people. He dreams of bringing salmon fishing to the not so fish-friendly desert of Yemen.

The sheik enlists Harriet (Emily Blunt) to bring water and fish to his desert. Willing to spare no expense, Harriet is dispatched to turn the dream into a reality—no small task! Knowing nothing about fish or fishing, she turns to Fred. I think this is where the ‘when hell freezes over’ comes in. Fred thinks the project both absurd and unachievable and flatly declines to help.

About the same time, Patricia Maxwell (Kristen Scott Thomas), the Prime Minister’s overzealous Press Secretary, is taking a beating from the voting public over all the disturbing news from Afghanistan and is looking for a ‘good will’ story, fast. When someone suggests the story about the sheik’s idea, she latches on to it with all the power her office can muster. Now, this unlikely team will put it all on the line and embark on an upstream journey of faith and fish to prove the impossible, possible.

Now, if you think I’ve spoiled the movie with too much info, you’re wrong. Salmon Fishing in the Yemen is directed by one of Sweden’s most renowned directors, Lasse Hallstrom. Lasse has way too many fine movies on his resume to name but Chocolat, Cider House Rules and Something to Talk About are some of my favorites. Simon Beafoy is the screenwriter and his many credits include, Slumdog Millionaire and Hunger Games sequel, Catching Fire. The cinematography is stunning and creative; I especially liked the scene when Fred is returning from his meeting with Harriet. The camera angle is from above and he appears to be swimming upstream against the flow of pedestrians.

There are references to faith. When the sheik asks Fred if he has faith he answers, “no.”  When the Sheik responds that he must have faith, Fred says when things get tricky in his life he “talks to his fish.”  Egyptian actor, Amr Waked, plays the sheik. He has the presence of Omar Shariff with even more mesmerizing good looks. Salmon Fishing in the Yemen is an interesting journey, from private jets to tents in the desert. It is exceptionally well done and visually impactful. Of course, there is a little bit of complexity in the relationship department but nothing too unpredictable. I would love to hear your comments at chastings@rockcliff.com.

Q. When I harvested my potatoes, I noticed that some of the potato skins had areas with a green discoloration. I’ve been told they’re poisonous. Should I discard the green potatoes or the entire crop?

A. Potatoes are an edible tuber that forms underground. It’s important to keep the tubers covered during the growing season so that the maturing potatoes are not exposed to sunlight. The potato skin turns a green or a greenish blue color when exposed to light. The damaged area could be large or small depending on the exposure. The green portion of the skin contains toxins and should not be eaten but that isn’t the issue. The greenish coloration is merely a sign that a potato has been exposed to light, prompting it to produce more chlorophyll, and chlorophyll is not toxic to humans. What creates the problem is that the light exposure also produces a substance called solanine, a glycoalkaloid, which has been shown to be toxic when consumed in great quantities. Solanine is a natural defense mechanism of a potato to ward off fungus and pests. It can also be triggered when a potato is bruised, so you should discard these potatoes. Since solanine collects only under the skin and not throughout the potato, it is safe to peel away the skin and a thin layer of white flesh before cooking; however, I would discard any potato that is entirely green. Again, this is an individual problem that doesn’t affect the other potatoes you harvested, so enjoy them. Potatoes should be stored in a cool dark location. I’d used brown paper bags or a cardboard box and then covered them with newspaper. Dark plastic bags can be used, however you’ll need to punch holes in the bag for air circulation. This keeps the potatoes dry and prevents mold from forming. The kitchen counter is not an ideal location except for a short-term use. Next year when you plant, you can avoid the problem by adding potting soil or other types of organic matter to the potatoes for a couple of months after planting. This is sometimes referred to as ‘Hilling’ and it’s not unusual to add a foot or more of material. Scientists have determined that an adult would have to eat about four and half pounds of light-exposed potatoes to reach toxic levels of solanine. Potatoes are, to a certain degree poisonous, though not in a deadly manner, and usually not enough to make anyone sick. The leaves of the potato plant contain high levels of a toxin, and are direct relatives of the deadly nightshade plant, as are tomatoes. In the US, it has been over fifty-years since any one has succumbed to potato poisoning, so the risk is very low. And finally, according to Wikipedia, deep-frying green potatoes at high temperature at three hundred an sixty degrees effectively lowers the level of toxins but boiling them at two hundred twelve degrees has no effect.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional. His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523 and on Facebook at Facebook/.com/Buzz-Bertolero

In the early morning hours when it’s cool and still outdoors, fall is definitely in the air. This seasonal transition is all the more apparent at the farmers’ market. Although Northern California continues to wallow in an embarrassment of riches—vine-ripened tomatoes, sweet corn, tender summer squash, crunchy cucumbers, plump eggplant, crisp peppers, juicy peaches, berries, and a rainbow of melons—early fall crops like apples, dates, figs, grapes, persimmons, and pomegranates are finding their place in the market. The best of both worlds.

The following recipe embraces the whole summer-meets-comfort-food thing; a ridiculously simple way to savor fleeting seasonal flavors in a warm and cozy one-pot meal. Add some lightly-dressed salad greens and a loaf of crusty artisan bread from the farmers’ market, and dinner is complete. A mélange of sliced farm-fresh peaches, strawberries, and raspberries for dessert—with or without a dollop of cream or a scoop of frozen yogurt—will make you very popular, indeed.

Except for the basil — which would darken — all the ingredients can be prepared hours in advance; but the risotto must be cooked just before serving. This is not a negative. Risotto is nothing more than fast-food cooked slowly. Think of it as the opposite of a flash-in-the-pan stir-fry  One bite, and you will agree that creamy, just-made risotto is worth every minute spent over the stove.

As is the case with so many recipes, success is simply dependent upon your organizational skills, as well as your ability to follow directions (cough-cough). Before you begin cooking, have all the ingredients prepped and arranged on the counter in the order in which you will use them. Once that is done, this inexpensive, restaurant-quality dish will go together effortlessly.

There is something very relaxing about stirring a pot of risotto, wine glass in hand, letting the heavenly aromas waft through the house, eventually drawing everyone into the kitchen. Or maybe it’s just that open bottle of wine that does the trick… Whichever it is, celebrate these back-to-school days with a farm-fresh family dinner. Even if it’s just the two of you.

End-of-Summer Risotto

• 2 ears farm-fresh corn, shucked
• 2 tablespoons California olive oil
• 1 garlic clove, minced
• 6 ounces tender young green beans, trimmed and cut into 1-inch pieces (about 1 cup)
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 cup arborio other short-grain white rice
• 1/2 cup dry white wine
• 4 cups hot chicken or vegetable broth
• 1 cup coarsely chopped vine-ripened tomatoes
• 2 tablespoons chopped or torn fresh basil leaves, plus extra for garnish
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

1.  Working one at a time, cut each ear of corn in half crosswise with a large, sharp knife. Securely hold the half-ear upright on a cutting board, with its cut-side planted firmly on the surface. Cut downward with the knife, “shaving” the kernels from the cob.* Working over a bowl and using the back (dull) side of the knife, scrape off all the “milk” remaining on the cob, letting it drain into the bowl. (This milky liquid–found only in farm-fresh corn–adds nutrients, flavor, and body to the finished dish.) Repeat with the remaining corn. You will end up with about 1 1/4 cups of kernels.
2. In a sauté pan, Dutch oven, or other heavy-bottom wide saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring, until just fragrant, about 30 seconds. Stir in the corn kernels and green beans and season with salt and pepper. Cook, stirring occasionally, until the beans are crisp-tender and bright green, 3 to 5 minutes. Remove the vegetables with a slotted spoon and set aside.
3. In the same pot, melt the butter over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened but not browned, 3 to 5 minutes. Add the rice and cook, stirring often, until translucent and coated with the butter, about 2 minutes.
4. Pour in the wine and bring to a boil over high heat. Cook, stirring often, until the wine is absorbed, 1 to 2 minutes. Reduce the heat to medium. Pour in 1 cup of the hot broth and cook, stirring often, until absorbed. Continue adding broth, 1 cup at a time, stirring often, until the broth is absorbed  and the rice is creamy and tender but still slightly firm in the center, about 15 minutes total.
5. Add the reserved corn, green beans, and corn milk; then stir in the tomatoes and basil. Cook, stirring gently, until just warmed through, about 1 minute. Remove from the heat and stir in the Parmesan. Taste, adding salt and pepper as needed. Serve at once in warmed shallow bowls or plates and garnish with more basil. Pass extra Parmesan at the table. Serves 4.

(Leftover risotto is generally unheard of at my house, but should you find yourself with some left in the pot: Form cold risotto into patties and sauté in a bit of butter or oil until nicely browned on both sides; then serve with a salad.)

* Halving the ears makes cutting off the kernels less cumbersome. For another bit of added insurance before you get started, place the cutting board inside a large rimmed baking sheet. This should catch any fly-away kernels.

A timely reminder: The Danville Certified Farmers’ Market is made possible through the generous support of the Town of Danville. Show your appreciation by supporting the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.

During my early school years I mastered the rules of measurement called the English system—inches, feet, miles, etc., for length, and pints, quarts, gallons, etc., for liquid volume, and ounces, pounds, tons for weight. Then in high school I was introduced to the Metric system. As I grew older it was easier to comprehend but did require my use of parallel equivalents. I’m never quite sure which system to use for what. But even this confusion did not properly prepare me for the complexity of mastering a foreign currency. I’ve been embarrassed, yelled at, profusely thanked, and laughed at any number of times because of some simple misunderstanding of the local means of exchange.

When Barb and I go on a trip I make sure I have a little bundle of ones and fives in United Stated dollars on me. I started this practice a few years ago to save me some confusion. Whenever we arrive at a hotel in a new country I pretend I haven’t had time to pick up local currency and sort of apologize, as I tip the porter in United States currency. It wasn’t always like that. There have been a few times in my past where I made a fool of myself trying to look like I knew what I was doing. I either shorted the local or paid for a year of his college education.

One balmy evening in Bangkok, Thailand I settled on a fare on one of the three-wheeled monstrosities they call tuk-tuks. As neither the driver nor I spoke one another’s language, the negotiation was done by holding up fingers and then either nodding or shaking one’s head. I accepted the price of 300 baht only to find at the end of the ride the tuk-tuk’s operator had agreed to take me to my destination for 3000 baht. A local bilingual citizen at the destination settled our dispute by pointing out to me that my offer would hardly pay the driver the price of a bottle of soda.

On another occasion, I felt an obligation to tip a porter in India. I selected some paper currency I thought about equal to a dollar and handed it to this helpful young man. His eyes widened in total disbelief. He quickly grabbed the paper and showed it to the other porters standing nearby. They in turn began jabbering away at a serious level. After a few seconds, the porter came back and returned about half of what I’d given him. He explained my error to me in a language I was unable to understand. We both seemed pleased with the final results, and I resolved never to calculate the tip that I had given. It might embarrass me.

When Barb and I flew into Bali, Indonesia years go we headed directly for the ATM in the airport. We were going to spend five days there so our hope was to get enough local currency to tide us over. If we got more than we needed, we could always apply the extra to our hotel room.

The ATM machine obliged us by having the operating instructions in English, so we proceeded quickly to the point where you choose the amount you wish to withdraw. There were a lot of zeroes at the end of each number, so we picked a nice mid-sized withdrawal. We later found out we had received the equivalent of $8.00. Our bank charged us $3.00 for the privilege. All in all, not too practical.

So there you have it—my reason for using United States dollars whenever I can. My explanation may seem weak, but in the end it proves to be quite practical.