Red Bluff Daily News Special Publications
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Did you know that ev- ery day 10,000 people in the United States turn 65? That trend is going to con- tinue for nearly the next 20 years. Demographics are shift- ing, and there will soon be more elder people in the US than ever before. At the same time that the popula- tion is growing, a startling number of elders face abu- sive conditions. Every year an estimated 5 million, or 1 in 10, older Americans are victims of elder abuse, ne- glect or exploitation. Ex- perts believe that for every case of elder abuse or ne- glect reported, as many as 23.5 cases go unreported. Elder abuse is not only a public health problem, it is also a human rights issue. In an effort to unite com- munities around the world in raising awareness about elder abuse, the Interna- tional Network for the Pre- vention of Elder Abuse and the World Health Organi- zation at the United Na- tions (UN) launched the first World Elder Abuse Awareness Day on June 15, 2006. All too often, seniors are abused, neglected, and ex- ploited by people they trust the most. Abusers may be spouses, family members, personal acquaintances, or professionals in positions of trust, or opportunistic strangers who prey on the vulnerable. There are different kinds of elder abuse. The following red flags indi- cate a possible elder abuse situation. The Red Flags of Elder Abuse include: Neglect Lack of basic hygiene, adequate food, or clean and appropriate clothing Lack of medical aids — glasses, walker, teeth, hearing aid, medications Person with dementia left unsupervised Person confined to bed is left without care Home cluttered, filthy, in disrepair, or having fire and safety hazards Home without adequate facilities — stove, refriger- ator, heat, cooling, work- ing plumbing and elec- tricity Untreated pressure or bed sores Desertion of a frail or vulnerable elder by any- one with a duty of care Financial Abuse/ Exploitation Lack of amenities victim could afford Giving uncharacteristi- cally excessive financial re- imbursement and gifts for needed care and compan- ionship Caregiver has control of elder's money but is failing to provide for elder's needs Signed property trans- fers — Power of Attor- ney, new will, etc. — but is unable to comprehend the transaction or what it means Psychological/ Emotional Abuse Unexplained or unchar- acteristic changes in be- havior, such as withdrawal from normal activities or unexplained changes in alertness Caregiver isolates elder doesn't let anyone into the home or speak to the elder Caregiver is verbally aggressive or demeaning, controlling, overly con- cerned about spending money or uncaring Physical/Sexual Abuse Inadequately explained fractures, bruises, welts, cuts, sores or burns Unexplained sexually transmitted diseases If you suspect elder abuse, report your con- cerns. Remember, most cases of elder abuse go undetected. Don't assume that someone has already reported a suspicious situ- ation. To report suspected abuse in the community, contact your local Adult Protective Services agency. For state reporting num- bers, visit the NCEA web- site at www.ncea.aoa.gov or call the Eldercare Loca- tor at 1-800-677-1116. If you or someone you know is in a life threaten- ing situation or immediate danger, contact 911 or the local police or sheriff. To report suspected abuse in a nursing home or long-term care facility, contact your Long-Term Care Ombudsman. To find the Ombudsman in your area, visit www.ltcom- budsman.org/ombudsman. Besides reporting, what else can you do? Keep in contact. Talk with your older friends, neighbors, and relatives. Maintaining communi- cation will help decrease isolation, a risk factor for mistreatment. It will also give them a chance to talk about any problems they may be experiencing. Be aware of the possibil- ity of abuse. Look around and take note of what may be happening with your older neighbors and ac- quaintances. Do they seem lately to be withdrawn, nervous, fearful, sad, or anxious, especially around certain people, when they have not seemed so in the past? Contact your local Area Agency on Aging to iden- tify local programs and sources of support. Volunteer. There are many local opportunities to become involved in pro- grams that provide assis- tance and support for se- niors. Learn more about the is- sue. Visit the National Cen- ter on Elder Abuse online at www.ncea.aoa.gov. This public service an- nouncement is brought to you by Elaine Benwell, M.A., of the Elder Services program which is funded by the Corning Healthcare District and supported by Northern Valley Catho- lic Social Service. Call Elaine at 528-749 or send an email to elderservice- teh@nvcss.org for more information. SENIORS ElderAbuse Awareness Day was June 15 REDDING Tehama County STARS — Sheriff's Team of Active Retired Seniors — members received seven honors May 12 at the annual Volunteer Recognition Din- ner held at Win River Event Center. The dinner was hosted by RSVP — Retired and Senior Volunteer Program — and the Golden Umbrella Senior Corps Program. The Tehama County STARS members received the following honors: a Cer- tificate of Recognition from the Anderson City Council, a Certificate of Recogni- tion for the Volunteer Sta- tion of the Year from the Te- hama County Board of Su- pervisors, a Certificate of Nomination for Station of the Year 2014 from RSVP and Golden Umbrella Se- nior Corps Program, a Cer- tificate of Special Congres- sional Recognition from 1st District Rep. Doug LaMalfa, State Senate Recognition for Volunteer Station of the Year Award from 4th Dis- trict Sen. Jim Nielsen, As- sembly Certificate of Recog- nition for Volunteer Station of the Year from 1st District Assemblyman Brian Dahle and a city of Redding May- or's Recognition from Mayor Francie Sullivan. Additionally, several members received pins in honor of their years of ser- vice with the program. The following mem- bers received pins: Richard Griffith, 5-year pin; Bud Ad- ams, 19-year pin; Elsie Wan- less, 19-year pin; Elizabeth Watson, 19-year pin; Mar- lene Young, 20-year pin. Sheriff's volunteers hono re d fo r se rv ic e COURTESYPHOTOS STARS volunteers pose for a picture at a recent awards dinner. STARS The dinner was hosted by RSVP — Retired and Senior Volunteer Program — and the Golden Umbrella Senior Corps Program. Several members received pins in honor of their years of service with the program. StatePoint Warm weather begs for an outdoor dinner party with good friends, delicious food, and plenty of wine. It's all in the details to elevate a typical get together into a summer celebration feast with friends. Here are some easy and tasteful tips to take your next summer barbecue or dinner gathering to the next level without making you, or the wine, sweat. Don't Run Dry Acquiring the right amount of wine for your party can be challeng- ing and you don't want to run out before the party is over. To help de- termine the proper wine quantity needed, Maison Louis Jadot, specializing in quality French wines from Burgundy, offers a free online party calcula- tor to ease the planning process: www.LoveJadot. com/mobile/party-calcu- lator.php. Your guests will thank you for the tip in planning their own parties. Menu Planning A menu is not truly com- plete if not accompanied by complementary wines, so make sure your food and wine pairings work well together. For choos- ing wines that pair well with a variety of summer dishes and promise to be- come crowd favorites, stick with the classics. For exam- ple, Maison Louis Jadot's Mâcon-Villages is a light and crisp Chardonnay, perfect for summer salads, lobster rolls, grilled fish, or shrimp. For red wine loving guests, consider Maison Louis Jadot's Beaujolais- Villages, which is a lighter style red, ideal for warm weather. Easy drinking and versatile with many differ- ent foods, your guests will have fun discovering this old world classic wine made from the Gamay varietal. Also don't forget to have plenty of hearty bread on hand between courses and on your appetizer table to clean guests' palates and prepare taste buds for the next dish and wine pairing. Décor Create décor that wine lovers will take notice of, such as homemade place cards made of wine corks. They are simple and easy to make: save corks from old wine bottles, make a thin slit with a small knife on one side of each cork, and slide the place card in- side. To encourage guests to try your delicious food and wine pairings, prepare a chalkboard that lists out the night's menu and guides guests to each combination. Or, help guests explore in- teresting pairings on their own with handwritten plac- ards in front of each dish that includes flavor descrip- tions. With key ingredients, such as simple planning tips and fun décor ideas, you can play host to the sea- son's most delicious party. ENTERTAIN Wow your guests' taste buds at summer parties CONTRIBUTED A menu is not truly complete if not accompanied by complementary wines, so make sure your food and wine pairings work well together. StatePoint Beat the heat this 4th of July and throughout sum- mer with some delicious and refreshing celebration tips. It's all about keeping your cool when preparing and enjoying fun meals. Stick with fresh and crisp white wines that comple- ment lighter, warm weather fare. Chardonnay and Sau- vignon Blanc are classic white wine varietals easily found at grocery stores. Chardonnay, a medium bodied wine with notes of fresh melon and pineapple, makes an excellent pairing with BBQ chicken or richer seafood dishes, such as crab or salmon. A wine to try is St. Francis Sonoma County Chardonnay 2013, made from grapes handpicked in the cool of night to create a wine with delicate aromas, crisp acidity, and a rich, lin- gering finish. For a lighter bodied wine, Sauvignon Blanc, with a highly aromatic fruit pro- file, is perfect for salads, sushi and fresh, young cheeses such as goat cheese. For your 4th of July picnic, consider grabbing a bot- tle of St. Francis Sonoma County Sauvignon Blanc 2014 that features crisp fla- vors and aromas of citrus, kiwi, and mango with a touch of lime. For summer's most re- freshing meal, St. Fran- cis Winery Chef Bryan Jones shares his recipe for Chilled Potato-Leek Soup with White Truffle Oil and Lemon. Pair with St. Fran- cis Sonoma County 2013 Chardonnay or 2014 Sauvi- gnon Blanc and serve with a light green salad and a ba- guette with goat cheese. Chilled Potato-Leek Soup INGREDIENTS 2russet potatoes, diced 3leeks 3cloves garlic, chopped 3tablespoons butter 4cups water 1/2 cup heavy cream 2teaspoons salt White truffle oil 1lemon 4chive strands Salt and white pepper to taste PREPARATION 1. Trim off the green end of leeks, slice in half length- wise and rinse. Dice leeks. Heat 3tbsp of butter in a medium sauce pan over me- dium heat. Add leeks, garlic and 2tsp salt. Cook until leeks are so but not brown, stirring occasionally. 2. Add diced potatoes to leeks and cover with 4cups of water. Bring to a boil, and reduce heat to low and sim- mer for 20minutes or until potatoes fall apart. 3. Add cream, bring to a boil and remove from heat. Let cool to almost room tem- perature. Purée in a blender until texture is creamy. 4. Strain through a fine mesh strainer into a bowl. Adjust seasoning and place in refrigerator to chill. 5. Divide soup into bowls. Drizzle with a small amount of white truffle oil. Zest a small amount of lemon and sprinkle with chopped fresh chives. Enjoy. FOOD Delicious, stay cool celebration tips 604MainSt.,RedBluff•(530)529-5154 www.redblufflosmariachis.com Goodthrough June 30, 2015 Onitemsofequalorlesservalue Cannot be used with other specials Limit to one per party per day Buy 1 Get 1 FREE Breakfast (mustpurchasetwodrinks) Breakfast:9am-11am•7daysaweek Mention or present coupon ad to receive offer Breakfast Special | SENIORS | REDBLUFFDAILYNEWS.COM THURSDAY, JUNE 25, 2015 2 C