FIT TO EAT: Please Don’t Pass the Salt

By Dr. Stuart Offer

I think you would agree if I were to tell you there is an easy way to reduce your risk of dying and improving your quality of life you would say “bring it on.”

A recent report from the Institute of Medicine states, “high blood pressure is responsible for one in six deaths in the United States.”

It may surprise you to learn hypertension (high blood pressure) increases your risk of dying of heart attack or stroke more than smoking, high cholesterol, obesity or any other risk factor. Excess salt in our diets is a major cause of high blood pressure. Beyond high blood pressure, and to make matters worse, excess salt may damage the tissues of our heart, kidneys and other organs while contributing to osteoporosis. Also troubling is the growing evidence that hypertension raises the risk of dementia.

You’re probably thinking “Great, I’ll just toss the salt shaker and problem solved.”

Unfortunately, reducing your salt is easy, but not that easy. The reason is 75 to 80 percent of the sodium we consume is added to food before we open a package from the store or sit down in a restaurant. Although packaged foods are very high in sodium, they pale in comparison to restaurant foods. So, unless you make all of your food from scratch, it will take some thinking and planning to get the job done, but it is so worth the effort.

A few scary things about hypertension: research shows 90 percent of the people in this country develop this disease; the primary cause is exposure to excess sodium; and hypertension doesn’t make you feel anything so many don’t know they have it.

How much sodium should we be ingesting? The experts are telling us if we are middle aged or older, are black, or already have high blood pressure, we should have no more than 1,500 mg per day. Everyone else should shoot for 2,300 mg per day. The average American woman consumes roughly 3,000 mg and the average man more than 4,000 mg per day.

There are many other ways to lower our blood pressure besides reducing salt. However, for many, cutting sodium is the easiest strategy.

Here are some ideas to get started. When it comes to behavior change, often it is easier to add something rather than take something away. New studies have shown that dietary intake of potassium is linked to lower risk of death from heart disease. Add these potassium powerhouses: sweet potatoes; tomato paste, puree, juice, sauce; potatoes; white beans; low or no fat yogurt; prunes or prune juice; halibut; soybeans; tuna; lima beans; winter squash; bananas and spinach.

Many of the convenience-packaged meals — the heat and serve types such as the ones made by Bertolli, Near East, Tasty Bite, Zatarain’s— could give you one half to a full day’s worth of sodium in one serving. Get in the habit of reading the food facts label on all packaged foods and choose the lower sodium products. In addition, you can reduce the sodium content and get more bang for your buck and more substantial nutrition by adding healthy fillers such as steamed or raw vegetables including broccoli, asparagus or tomatoes, whole grains such as bulgur, quinoa, as well as legumes such as canned beans or lentils.

In my research, I have found in many restaurants such as the Olive Garden, Chili’s, Outback and Chipotle, single entrees could have 2,000 to 4,000 mg of sodium, a real “sodium land mine.”

When going out to eat, look online or ask for the nutritional content of the dishes served. When eating out, do a little research on your own and try to find the dishes that have lower sodium content.  Ask your waitperson if the dish you are ordering could be prepared with less salt.

When eating at home, put the salt shaker in the pantry and leave it there. Instead, try adding some herbs and spices or try one of the commercial products like Ms. Dash. Trust me, this will jazz up your dish so much you will never miss the salt. Once you start cutting back on the salt, your taste buds will naturally become more sensitive to salt and you will find things you were eating in the past will taste much more salty to you.

Stuart Offer, DC, CSCS, CLC, is a Wellness Coach & Educator with Hickok & Boardman Group Benefits.

Holy Cow: Less Meat and Dairy Better for You and the Planet

By Dr. Stuart Offer

I recently read an article that took my breath away, literally. According to the U.N.’s Livestock’s Long Shadow report, livestock are responsible for 14 to 22 percent of greenhouse gas emissions worldwide— more than all the planes, trains and automobiles on the planet. And it’s going to get worse as the standard of living rises in developing nations around the world. Global meat production is expected to more than double from 1999/2001 to 2050.

Living here in Vermont, we may view the landscape dotted with farm animals as a beautiful pastoral scene. But as I have been discovering, these animals are living smokestacks, throwing methane emissions into the air. Our appetite for meat and dairy is taking a toll on our health, the environment, climate and animal welfare.

When we talk about greenhouse gases and our carbon footprint, seldom mentioned are the cows and other ruminants, such as sheep and goats. These animals put out methane and nitrous oxide that are far more efficient at trapping heat than carbon dioxide, a primary culprit from other industries. Methane has 21 times the warming potential of carbon dioxide and comes out from both ends of the cow, mostly from the front. It was a shock to learn that a single cow can belch out anywhere from 25 to 130 gallons of methane per day. Nitrous oxide, also called laughing gas, and there’s nothing funny here, has 296 times the warming potential of carbon dioxide!

Researchers found cutting out or reducing meat consumption would do more to reduce greenhouse gas emissions than trading in a gas guzzler for a hybrid. If you eat one less burger a week for one year, it’s like taking your car off the road for 320 miles. If everyone in the U.S. ate no meat or cheese just one day per week for a year, it would be like not driving 91 billion miles – or taking 7.6 million cars off the road!

Now let me say I am not becoming a vegetarian anytime soon, but this really gave me a moment of pause and some thoughts on how my personal choices are affecting the planet.

As I have delved deeper into the subject, I learned livestock produced by conventional farming, aka factory farming, is one of the two or three top contributors to the world’s most serious environmental problems, including water pollution and species loss. They contribute to global deforestation of rainforests, as land is cleared to make way for pastures and to produce the crops that feed the animals, primarily corn and soy. The rainforests are crucial “carbon sinks,” the vast tracts of trees and vegetation that absorb carbon dioxide.

There are many other solutions besides eating less meat that can help, such as the Sterksel project in the Netherlands that is capturing the methane produced from pigs and turning it into electricity. In Denmark, by law, farmers now inject manure under the soil instead of laying it on top of the fields, a process that enhances its fertilizing effect, reduces odors and also preventing emissions from escaping.

Our government should take a cue from other parts of the world that are being proactive rather than reactive, and address this problem with the seriousness it deserves.

U.S. agricultural policy is partially to blame and way overdue for changes. Subsidies of crops such as corn and soybeans have traditionally kept the price of meat artificially low.

I realized the beef industry is a dangerous foe for politicians and that is largely why this has become a taboo subject on Capitol Hill. That being said, we all can make a greener choice in the way we eat. By eating less meat, we will not only help the planet but also consume less saturated fat—helping our heart and vascular system.

Americans love beef and veal, eating 100 pounds per capita per year. We’re also leading the world in obesity, heart disease and colorectal cancer. There is a link here and the link is the saturated fat contained in red meat.

The most attractive immediate solution is for everyone to simply reduce their meat consumption. But, there are also other easy-to-implement strategies that can help. Lamb, beef and cheese have the highest emissions. Besides vegetables and plants, chicken, turkey and wild-caught seafood and fish are more gentle on the planet. Producing a pound of beef creates 11 times as much greenhouse gas emissions as a pound of chicken, and 100 times more than a pound of carrots, according to the Swedish agricultural group Lantmannen.

For your health and the health of the planet, join the international campaign’s effort to take the Meatless Monday pledge. If you do choose to eat red meat or cheese, choose to go greener and eat meat and dairy that come from  organic, pasture-raised, grass-fed animals, avoiding large-scale commercial, grain-fed feedlot systems and industrial milk, pork, and poultry production sources (aka “factory farming”). It may cost more, but when you buy less meat overall, you can afford to go healthier and greener. On Mondays, I will enjoy one of my favorite high-protein meat substitutes, beans and legumes including lentils, yum!

Stuart Offer, DC, CSCS, CLC, is a Wellness Coach & Educator with Hickok & Boardman Group Benefits.

Water: the Most Misunderstood and Neglected Nutrient

By Dr. Stuart Offer

Do you know what nutrient will make you look younger, help you lose weight, build muscle, make you smarter, reduce back and joint pain? This nutrient is needed for every life function and has been reported to be chronically insufficient in 75 percent of Americans. Next in line to oxygen, this is the most important substance you can put into your body. The answer is water.

If you are complaining about back or joint pain, or are worried about memory lapses, being properly hydrated might not be the cure-all but it probably can help. Water is the main constituent of the human body. Your muscles and brain are about 75 percent water, and your blood is about 82 percent water. It is no wonder that water is so vital for every cell from head to toe.

Some functions of water are: aiding digestion; cushioning and lubricating the brain and joints; transporting nutrients and carrying waste away from our bodies’ cells. It also helps regulate body temperature by redistributing heat from active tissues to the skin and cooling the body through perspiration.

We lose water continuously from skin evaporation, breathing, urine and stools. As we get older, the body slowly loses the ability to conserve water. Older adults are at higher risk of dehydration because they are less likely to sense that they are thirsty and may not eat or drink enough, especially if living alone. Illnesses, disabilities and certain medications can also contribute to dehydration.

So, how much water should you drink each day? It’s a simple question with no easy answer. Studies have produced varying recommendations over the years, but in truth, your water needs depend on many factors including your health, your activity level, where you live and how you eat.

It is easy to determine if you are hydrated or dehydrated. With a simple urine analysis, you will get all the info you need. No need to go the doctor’s office, just pee into the bowl and look at the color of your urine. If your urine is colorless or light yellow you are good to go. If your urine is dark yellow, you are probably not taking enough fluid. Medications can alter the color, so if you have any doubt, you can always consult with your doctor.

That being said, I don’t want to avoid the question of how much water you should drink. Most people have heard the advice, “drink eight 8-ounce glasses of water a day.” The “8 by 8” rule isn’t supported by hard evidence—it continues to be a popular recommendation because it is easy to remember. The best way to reframe the rule is to “drink at least eight 8-ounces glasses of fluid a day.” Make sure to drink water before, during and after exercise.

You may be wondering if there are other ways to hydrate besides drinking water. The answer is yes. Without getting into the debate about the good, bad and ugly of other drinks, here are some guidelines. Beverages such as milk, juice, beer, wine, sports drinks and caffeinated beverages such as coffee, tea or soda are mostly made up of water and contribute to hydration, but these should not be a major portion of your daily total fluid intake. Water is your best bet because it hydrates best and is calorie-free, inexpensive and readily available.

While drinking water is the best source of hydration, many foods contain water and can help replenish lost fluids. Choose foods like lettuce (95 percent water), watermelon (92 percent water), and broccoli (91 percent water). Soups and yogurt are also good choices for high water content foods.

Here is more support for staying hydrated: drinking plenty of water keeps your skin moisturized and reduces the appearance of fine lines and wrinkles; water suppresses your appetite so you won’t eat as much; water carries oxygen, nutrients and electrolytes to your muscles making them stronger. Drinking plenty of water ensures that your brain gets all the oxygen and nutrients it needs. Water will also keep your joints strong, healthy, flexible and lubricated.

Now stop what you are doing and go get a big glass of water. Better yet, pour it into a glass you love and make it more fun to drink. Add a wedge of lemon or lime to jazz it up!

Stuart Offer, DC, CSCS, CLC, is a Wellness Coach & Educator with Hickok & Boardman Group Benefits.

Guilt-Free Holiday Eating

By Dr. Stuart Offer

When it comes to food and weight management, there is not a tougher time of year than the holiday season. I am going to share with you some of the ideas and strategies that have worked for me and the people I coach. These ideas are about guilt-free eating — understanding your choices and feeling good about them.

Often behavior change is about changing the way we think. If we can change the way we think, we can change the way we act. The holidays really boil down to three or four days of awesome holiday celebrations. Here lies one of the big holiday traps — you may think that just because you let loose one day, say on Thanksgiving, and Christmas is around the corner, why bother holding back in between? But, t is the in-between times that are truly the most dangerous.

Let’s talk about the holiday meals themselves. Do you think it is worth indulging? The simple fact is, it’s your choice. If your answer is yes, are there things that can take the “bite” out of the damage? If your answer is no, are there ways to enjoy yourself and feel satisfied without feeling deprived?

The good news is the answer to both of these questions is a big resounding “yes!” In order to get a better grip on the way I feel about these things, I often let my “left-brain” take control and do a little cost/benefit analysis. I list the pros and cons of eating this way, then the pros and cons of not eating this way. This can often steer me in one direction or the other. An example of an internal dialogue: “If I eat this, I will have such a great time, but also I will gain an entire pound and feel lousy physically and emotionally. If I don’t eat this, I will feel so much in control and reach my goals. However, if I don’t eat, I will have a lousy time and may disappoint the people who cooked and invited me here.”

In spite of being a health professional and an expert on nutrition and weight management, I find myself at times taking one path and at other times taking the other. In order to be satisfied, feel good about myself and maintain my goals, I find balance is the key.

Whether you go one way or the other, you can make it work and feel totally guilt-free. We often give little thought about diving into a high calorie meal. Then afterwards, we feel totally lousy and guilty for doing it. Think about if this guilt-riddled self talk sounds familiar. “I don’t know why I did that. It wasn’t my fault. I don’t know why I ate like that again. I just had no control. It looked so great and who knows when the next opportunity for me to eat an entire fruit cake with an eggnog chaser will be?”

In this instance, you’re likely feeling like a victim. It’s like some alien being was pointing a ray gun at your head and forcing you to eat. You have put yourself on a total guilt trip.

Now instead, if you do the analysis of pros and cons and decide it is worth it, you are going to throw caution to the wind and have the 3,500 calorie meal. You go into it with complete power over your emotions and acknowledge the negative effects and plan to enjoy the positive – you’re okay with the outcome. By thinking this way, you put yourself in control and you’re not a victim but instead a powerful, thoughtful person making a decision that is right for you at this moment. No guilt trip whatsoever!

Even if you choose this path, there are many things you can do to lessen the negative outcome. I am hoping when you do the analysis, you can find the middle ground where you can have a great time and not go totally over the top. Here are my top strategies to make that happen: Use smaller plates, glasses and utensils. These will deceive your brain and actually make you think you are eating more; Slooow down your eating and chew thoroughly, 20 chews per mouthful. The more slowly you eat, the less you will eat; Drink lots of water, or zero or low calorie liquids. Don’t drink your calories, those 800 calorie Margaritas are killers; Eat lots of calorie-free foods such as non-starchy vegetables. Don’t avoid, but have a small serving of, the high calorie, fatty or sugary foods. Offer to bring a low calorie “safe” dish; When milling around, mill away from the food tables; Most importantly, budget your calories and physical activity. If you are going to eat more one day, plan to eat a little less and add more physical activity on the days before and/or after to compensate.

Remember, parties are more about the people and the social connections. You can have a great time and also stay in control while feeling totally guilt-free. Happy holidays to all of you!

Stuart Offer, DC, CSCS, CLC, is a Wellness Coach & Educator with Hickok & Boardman Group Benefits. Email [email protected]

Enjoy Taste of Vermont on New Burlington Food Tour

One of the special things about Vermont is all there is to taste—at the many wonderful restaurants, the food shops and the Burlington Farmer’s Market. Now there is a unique way to learn firsthand about the area’s food culture and enjoy some of these delicious experiences—The Burlington Food Tour.

The regularly scheduled walking tours start every Saturday, through October, at 12:30 p.m. at the East Shore Vineyard’s Tasting Room on Church Street. Private tours can be arranged for groups of four or more at any time throughout the year.

After tastings of Vermont wine and cheese, the tour heads to the Farmer’s Market for local freshly created food products including granola, bitters, fresh juice, Crispy Crickets for the brave and depending on availability—local cranberry specialties, cheeses and hummus. At each stop on the tour, members get to meet the chefs and food entrepreneurs and hear what goes into the creation of their specialties.

After the market, the tour heads to Pistou, a local haute cuisine French restaurant where the owner, Max, prepares something special for the group—usually from the days fresh produce. Then it’s back to Church Street where the group gets to taste olive oils, exotic balsamic vinegars and finishes up with a chocolate tasting from Lake Champlain Chocolate. Along the way they will hear stories about the food culture of the area and learn what makes Vermont so special and delicious.

Cost of the tour is $45, which includes all tastings. The tours last about 2 ½ hours and covers about a mile of walking. Info: www.burlingtonfoodtours.com, call 802-448-2379 or email [email protected]

Food as Medicine

By Dr. Stuart Offer

We often talk about food as it relates to losing or gaining weight. In addition, there is discussion of foods for energy and foods for pleasure and entertainment. One area not often spoken about is food as medicine.

Cancer is the nation’s second leading cause of death, exceeded only by heart disease. Experts blame a third of all cancers on diet and lifestyle choices. From all the media attention, we should know by now that many lifestyle and diet choices can actually contribute to and increase our vulnerability to cancer. However, emerging research suggests that some foods may actually help to prevent cancer.

Amazingly, in spite of tobacco causing 30 percent of cancer deaths in the United States, one in five adults still chooses to smoke. What are they thinking? According to the American Cancer Society, an additional 30 percent or more of cancer deaths are caused by diet and lifestyle choices, such as lack of physical activity and the foods that we choose to eat. According to the ACS, for those of us who do not smoke, nutrition and lifestyle choices are the most important factors affecting cancer risk.

In the past, research has been very effective at determining foods that appear to increase our risks of cancer. However, flurries of recent studies have suggested that some foods may actually be cancer fighters. Although this research is not 100 percent definitive, these foods offer many other health benefits. It is a good idea to add them to your diet, even without the potential benefit of actually fighting cancer.

First things first, eat more fruits and vegetables. It seems like I am always saying this. Besides being cancer fighters, these babies are good for you in just about every way. For instance, lycopene in tomatoes have been shown to fight pancreatic cancer in men. A diet high in cruciferous vegetables—such as broccoli, Brussels sprouts and cauliflower—has been found to benefit people with genetic predisposition to lung cancer. Many studies have suggested that berries and red grapes may have cancer-preventive properties. It is so wonderful that onions and garlic are linked to significant reductions in risk for colorectal, ovarian, prostate, breast, renal, esophageal, oral cavity and throat cancer. One study found that the risk of kidney cancer went down by 55 percent when men ate six servings of fruits and vegetables per day, compared to those who only ate three servings per day. Green leafy vegetables and root vegetables were seen to significantly reduce the risks of stomach cancer. I only have one thing to say: “Bring on the salad!”

Second in line is calcium. We all should know that increased levels of calcium can reduce the risk of osteoporosis. Now, research is telling us that higher levels of calcium will help to reduce the risks of colorectal cancer. Here, you might want to bump up your calcium intake with a supplement. The recommended daily intake from the research is 1,200 milligrams per day.

Third are fish and omega-3 fatty acids. I know—all we ever hear about is heart disease and fish and omega-3. Well, that is not the whole story. Newer research is now touting the benefits of fatty fish high in omega-3 fatty acids in reducing our risks for colorectal cancer as well as non-Hodgkin lymphoma, a cancer that starts in the lymphatic system. Rejoice fish foes, because you can get similar benefits from a fish-oil supplement.

Olive oil comes in as number four. Studies have shown that people from Mediterranean countries where higher levels of olive oil are consumed are less prone to breast, colon and prostate cancers compared to those folks in northern Europe.

Number five is tea. It does not matter if it is green or black tea. Studies suggest that both varieties of tea have anti-carcinogenic potential. Polyphenols in tea have been found to decrease breast, colon, prostate and liver cancer cells.

Although more research needs to be done to better define and explain these findings there is no doubt that all of these foods have many benefits above and beyond cancer. So, what do you have to lose? Go for it and indulge, for your good health!

Dr. Stuart Offer is a wellness educator, lifestyle coach and personal trainer who lives in Williston.

Vermont Showcases Food and Farm Experiences with DigInVermont.com

The State of Vermont, the Vermont Agriculture and Culinary Tourism Council and Vermont Fresh Network recently launched DigInVT.com, an interactive website that connects visitors and Vermonters to nearly 400 authentic Vermont food experiences around the state.

Designed to promote agriculture and tourism, DigInVT.com responds to the public’s growing interest in Vermont as a leader in culinary tourism and the development of a local food system that satiates people’s cravings for authentic food experiences statewide. Visitors to DigInVT.com will find it easier to learn about locally grown Vermont products, as well as the farmers, producers and chefs behind the food

DigInVT.com is the first project developed by the Vermont Agriculture and Culinary Tourism Council, a consortium of 13 food producer groups, nonprofit associations, tourism organizations and state agencies who share the goal of promoting tourism that emphasizes experiencing culture through its food and drink.

“Prior to creation of the DigInVT website, no single source and centralized hub existed where food enthusiasts interested in local food could find information about Vermont’s robust cultural tourism opportunities,” Megan Smith, Commissioner of the Vermont Department of Tourism and Marketing said. “DigInVT.com is that one stop, comprehensive resource and it is poised to bring new visitors to the state’s delectable food experiences, events and establishments that are integral to rural economic development.”

The site was designed and developed with funds from the Vermont Agriculture Innovation Center and John Merck Fund, secured by Vermont Fresh Network. “As a funder and a lead organization, we are proud of what this group has accomplished. This website will position and serve Vermont to attract some of the estimated 160 million Americans whose travel includes cooking classes, food and wine tours, or farm visits; supporting our farms and food establishments that maintain our cherished working lands,” said Vermont Secretary of Agriculture Chuck Ross.

Summertime is for Grilling

By Stephanie Choate

Summer is all about grilling, but there are plenty of options besides those old standbys of burgers and hot dogs. Get creative and try something new this year.

Veggie kebabs. Slice a variety of veggies into evenly sized pieces, about 2 inches. Try bell peppers, red onion, mushrooms, eggplant and zucchini. Toss them in a bit of olive oil and season with salt, pepper and whatever spices you’d like, then thread them onto skewers (if you use wooden ones, make sure to soak them for at least half an hour first so they don’t burn). Grill until done, turning often. Larger vegetables, such as zucchini and eggplant, could also be cut into rounds and thrown straight on the grill.

Potato packet. Cut potatoes or sweet potatoes (or both) into 1-inch chunks, and place in a bowl. Add a chopped onion, several cloves of diced garlic, a handful of fresh chopped herbs and whatever other seasonings you like. Drizzle with olive oil and season with salt and pepper. Toss well. Make a packet out of two layers of tin foil, and cook the potatoes on the grill, flipping occasionally, about 20-30 minutes, or until done.

Shrimp skewers. Marinate in the refrigerator for at least 30 minutes and up to three hours in lemon juice, rosemary, garlic, salt and pepper.  Or, marinate in half rum, half lime juice and a bit of brown sugar. Thread the shrimp onto skewers and grill until shrimp are opaque, about 2 to 3 minutes per side.

Grilled fruit. Tropical fruits like mango, pineapple and peaches are great on the grill. Skewer some long slices or throw pineapple rings and peach halves straight on. Serve plain, or with a little scoop of Greek yogurt or mascarpone cheese.

Pizza. Yes, pizza. Stretch out store-bought or homemade dough into several thin ovals of a manageable size, and have all your toppings ready. Lightly brush one side with olive oil, and grill it until cooked about halfway through. Flip the dough, and add toppings and cheese. Close the grill lid, and cook until the cheese is melted and the toppings and dough are cooked through.

Other things to cook on the grill:

Corn, soaked in water and grilled in the husk.

Quesadillas, filled with cheese, beans and salsa, and topped with fresh cilantro.

Tin foil-wrapped fish, seasoned with lemon, herbs, salt and pepper.

Store-bought bread or pizza dough, formed into thin 8-inch wide flatbreads and grilled on both sides, until cooked. Spread with some herb-infused olive oil and top with a bit of coarse salt.

Experiment with different ideas all summer—really, almost anything you can cook in the kitchen, you can cook on the grill.

EXPO Wine & Microbrew Tasting

The Largest Summer Event for Baby Boomers and Seniors in Vermont!

Free Admission!

Vermont Maturity Magazine is proud to present the 1st ANNUAL Central Vermont 50+EXPO on Saturday, June 9, 2012 at the Killington Grand Resort Hotel & Conference Center in beautiful Killington, Vermont from 9:30am-4pm!

The EXPO is open to all ages and offers a wide variety of exhibitors, art workshops, seminars, live entertainment, silent auction, wine tasting $5, microbrew tasting $5, great giveaways including tickets for two to see the Boston Red Sox and the New England Patriots, plane tickets to Boston and much more!

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2-3:30 P.M. – OSCAR BALLROOM

Don’t miss the Central Vermont 50+ EXPO’s exclusive wine and VT microbrew tastings. Tickets are limited—only 100 wine tastings and 200 microbrew tastings available—so arrive early!

Stop by the Vermont Maturity Booth (# 4) in the Oscar Ballroom to purchase tasting tickets, available for $5 each while supplies last.

Wine tasting – $5 fee

Try a selection of premium wines from a variety of celebrated vineyards:

• St. Francis Chardonnay (Sonoma, CA). A crisp Chardonnay with fresh flavors of butterscotch and pineapple from the traditional California vineyard. Perfect for a summer afternoon.

• Chateau Ste. Michelle Riesling (Washington). A bold-flavored wine complemented by hints of sweet lime and peach.

• Graffigna Malbec (Argentina). Take a trip to South America with an intense, complex malbec. A velvety wine with berry aromas.

• St. Francis Cabernet Sauvignon (Sonoma, CA). A classic, rich red with subtle black currant flavors.

VT Microbrew Tasting – $5 fee

Sample some of Vermont’s most popular microbrews:

• Long Trail Blackberry Wheat (Bridgewater). Vermont’s quintessential summer beverage, a refreshing golden beer with just a hint of fruit.

• Long Trail Brewmaster Series Coffee Stout. Part of Long Trail’s limited-release specialty line, made with Vermont Coffee Company’s fair trade, organic coffee. A rich and satisfying gourmet stout.

• Switchback (Burlington). Vermont’s favorite draft-only amber ale, smooth and clean.

• Harpoon IPA (Windsor). Strong hoppy flavors and a clean finish shine through in Harpoon’s flagship beer.

The Largest Summer Event for Baby Boomers and Seniors in Vermont!

Free Admission!

Vermont Maturity Magazine is proud to present the 1st ANNUAL Central Vermont 50+EXPO on Saturday, June 9, 2012 at the Killington Grand Resort Hotel & Conference Center in beautiful Killington, Vermont from 9:30am-4pm!

The EXPO is open to all ages and offers a wide variety of exhibitors, art workshops, seminars, live entertainment, silent auction, wine tasting $5, microbrew tasting $5, great giveaways including tickets for two to see the Boston Red Sox and the New England Patriots, plane tickets to Boston and much more!

Good eats at the EXPO

Ovations Restaurant

Breakfast 7 a.m. – 10 a.m.

Lunch 12 p.m. – 2 p.m.

Dinner 5 p.m. – 9 p.m.

Menus will include vegan and vegetarian options. Menus available at vermontmaturity.com/expo

Grand Essentials

Deli will be open 7 a.m. – 10 p.m. offering Starbucks coffee, salads, sandwiches, snacks and beverages.

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