The Dishes You Can’t Miss – Eating Local Has Never Tasted So Good
By Aly Wagonseller
In recent years, Las Vegas has become a culinary Mecca for the discriminating food enthusiast. Some of the most talented chefs from all over the world have set up shop in trendy locales on the Strip. Astounding food, spectacular service and somewhat hefty price tags have become commonplace all over town, carving out a niche in our city for some of the biggest and best restaurants in America.
Still, some of the best dishes our city has to offer can be found in tiny hole-in-the-walls in the nooks and crannies just off the Boulevard. Places where family recipes are born of sweat and tears, where independent restaurateurs struggle to survive in a cruel industry and manage to triumph over incredible odds. These are the places that give neighborhood dining a good name. Whether you live in Anthem, Summerlin or somewhere in between, here’s a few standout dishes you shouldn’t miss. You’ll get to take advantage of some amazing food, help support grateful local business owners and inject some livelihood into our community and economy.
With the growth of our city comes diverse world cuisine; dishes with names you can’t pronounce, ingredients you can’t decipher and presentation that some might consider less than appealing. One must-try example is a dish called Adjarski Khachapurri, found at Forte European Tapas, 4180 So. Rainbow Blvd. Piping hot, impossibly crusty bread that’s shaped like a hollowed out canoe is filled with mildly salty pickled cheese and a raw egg. Twirl your fork through the egg, cooking it with the heat of the bread as the cheese melts underneath. Savor that first delectable bite as you listen to other patrons speaking in heavy, Eastern European accents, which only adds to the allure of this tiny little haven.
Not as mysterious yet equally delicious is Yia Yia’s Pasticcio, made at The Great Greek Grill, 1275 W. Warm Springs #160. Chef Girair “Jerry” Goumroian calls upon his experience working at several fine dining restaurants on the Strip to transform this otherwise gut busting ground beef, pasta and cream sauce casserole into a soufflé-like alternative that preserves all the same flavors yet doesn’t weigh you down like a brick. Modern-day cooking has never tasted so good.
On the Thai scene, there’s nothing better than a humble Pad Kapow, a spicy and savory ground beef, vegetable, chili and Thai basil infused concoction that may as well be crack on a mound of rice. On any given lunch hour at Archi’s Thai Bistro, 215 and Rainbow, you’ll see 80% of their diners imbibing in its deliciousness. Not to be outdone, a new restaurant called Gaati Thai, 10545 So. Eastern, also whips up a very respectable twist on the same fare. You’ll have to specifically ask for it since it’s not on their current menu, but the stylish décor and friendly staff at Gaati make it well worth a visit.
More restaurants, both old and new, are bringing an endless list of great-tasting authentic dishes into town. East Coast Eats, 50 Valle Verde Dr., has Steak Bomb and Three-Way Roast Beef sandwiches flying off the flat top griddle to droves of sub sandwich aficionados. The busiest lunch spot in the District at GVR, The Crazy Pita, serves up tried and true selections like the Kefta pita, rotisserie chicken or creamy hummus. Catfish and gouda spiked grits or unbelievably tasty charbroiled oysters are served up to the tune of Zydeco music at Lola’s Louisiana Kitchen, 241 W. Charleston Blvd, adjacent to a trendy art district. I could go on, and I know I’m missing more than just a few, because there’s some great digs off the beaten path in this town. I hear about them all the time and I’d love to hear about some of your favs. Send me a note at Editor@ppplv.com. I’m hungry and always looking for something good to eat.
Wyatt Reid
Silverado High School
Class of 2012
It’s no secret that hard work pays off, and it’s been paying off many times over for Silverado High School senior Wyatt Reid. While he’s made a name for himself on the baseball field, he credits much of his athletic success to his dedication to academics and his passion and appreciation for everything about school. With great role models, strong faith and a commitment to achieving his goals, he doesn’t let any challenge stand in his way. He’s got his feet firmly on the ground, but he’s still reaching for his dreams, and that makes Wyatt Reid – A Step Above.
G.P.A.: 4.49
Sports/Activities/Community Service:
- Varsity Baseball, 2009-Present
- Varsity Tennis, 2011
- Boy Scouts of America, 2006-Present
- Interact Club, 2010
- Eagle Scout Project, 2011
- Gene Ward Elementary Toy Donation Volunteer, 2010
Awards:
- Varsity Letter in Baseball, 2009-Present
- Varsity Letter in Tennis, 2011
- Scholar Athlete, 2009-Present
- Athlete of the Month, 2011
- Student of the Month, 2010
- Academic Letter, 2010
- Nevada All-State Academic Team for Baseball, 2010
- Skyhawk Award in Baseball, 2010
Wyatt is Successful Because: “The reason I am successful is hard work. As a young boy, my parents’ expectations were high. I set out to reach those goals through hard work and dedication.”
Wyatt Looks Up To: “I look up to my father because he is the greatest human being I have ever known. He risks his life on a daily basis for his work as a Fireman for the Clark County Fire Department. He is a loving father and grandfather, and he is the person that taught me all about hard work. All his life, he has been teaching me to go after my dreams.”
Part of the Solution: “The key issue facing young adults is their lack of things to do. The reason most kids get into trouble is that they don’t have uplifting activities or wholesome places to spend their time. A way to fix this is to encourage young adults to participate more in school clubs and sports. If students reach out and ask fellow classmates to participate in these activities, then this problem can be greatly changed.”
Wyatt is Stronger and Wiser Because: “Two summers ago, my scout group went on a 50-mile hike, which was done in six days. It was a mental and physical battle. We would wake up in the mornings and hike our nine or so miles and then eat dinner. I learned that with help from others and a drive to complete a task, anything can be accomplished.”
Jordan Orris
Green Valley High School
Class of 2012
With an emphasis on perseverance, creativity and strong values, Green Valley High School senior Jordan Orris is dreaming big and making those dreams come true. Her interests cover everything from music to politics to the literary world, but she doesn’t stop there. Drawing inspiration and support from her family, she’s constantly opening new doors and perfecting her strong work ethic. She hopes to take her future career from journalism and marketing to the halls of Congress and beyond, blazing a trail for others to follow. Her limitless energy and enthusiasm help keep her primed for success, and that places Jordan Orris – A Step Above.
G.P.A.: 4.7
Sports/Activities:
- Track and Field, 2009-10
- GVHS Band (Marching, Concert and Jazz Lab Bands; 2008-09
- Alto Saxophone, 2006-Present; Classical Piano, 1999-Present
- Co-Founder & Editor-in-Chief of GVoice Literary Blog
- Miss Nevada’s Outstanding Teen, 2009
- Green Valley High School Forensics, 2008-Present; Forensics Board, 2011-12
- Congressional Debate Captain, 2011-12
- Class of 2012 Class Committee (Class Representative; 2010-Present
- Girl Scouts of America, 2011-Present; Bronze and Silver Award Winner
Awards/Community Service:
- U.S. Senate Page, Summer 2011
- National AP Scholar, 2011
- National Forensic League Academic All-American, 2011
- Nevada Girls State Delegate, Summer 2011
- National Honor Society, 2010-Present; Spanish Honors Club, 2009-Present
- National Youth Advisory Board for Washington Scholars Program, 2010
- National Youth Correspondent, Washington Journalism & Media Conference, 2011
- National Charity League, 2006-Present; President, 2011-12
- 95th National Percentile on 2010 PSAT Test
- Qualifier to the National Forensics League Tournament, 2010
Accomplishments Most Proud Of: “I am extremely proud of the legacy I left during my years of service as Miss Nevada’s Outstanding Teen. I hope that my platform work with SERVE (Sacrifice, Empathy, Relationships, Values and Empowerment) was meaningful. I live out my platform each day, as I believe that all young adults should develop a servant’s heart for the world.”
Jordan is Successful Because: “My drive and passion for everything I am involved in keeps me motivated, and the hard work and follow through that I put in helps me to succeed. I also have to thank my wonderful family for always believing in me. Without their support, I don’t think I would be able to do as many activities as I do.”
Jordan Looks Up To: “My grandmother – MeMe, as I call her – leads a wholesome life. One of her principal qualities is her willingness to give to others. She has instilled that core value in me and has inspired me with so much more. She encourages me to be happy, positive and to let my light shine for the world.”
Breanna Robinson
Coronado High School
Class of 2012
Finding the right balance in life can be difficult, but Coronado High School senior Breanna Robinson seems to have found hers. With a drive for success both on the soccer field and in the classroom, this aspiring medical student dedicates herself to rigorous study and intensive practice, juggling academic and athletic pursuits with confidence. She’s got a lot on her plate, but she still makes time to help her fellow students and her community, whether it’s tutoring her peers or working with Habitat for Humanity. It’s that selfless attitude and tireless commitment that help make Breanna Robinson – A Step Above.
G.P.A.: 4.8
Sports/Activities:
- JV Women’s Soccer, 2008-09
- Varsity Women’s Soccer, 2009-Present; Team Captain, 2011
- Varsity Track and Field, 2008-Present
- Club Soccer on Heat FC, 2008-Present
- Sprint and Hurdle Captain for Women’s Track and Field, 2010-Present
- Theatre, 2008-09
Awards/Community Service
- Scholar Athlete Award, 2008-Present
- Nevada All-State Academic Team, 2008-Present
- Student of the Month, 2011
- Athlete of the Month, December 2010
- JV Soccer MVP, 2009; Varsity Soccer MVP, 2010 and 2011
- First Team All-Sunrise Conference, 2011
- First Team All-City, 2011
- First Team All-Southeast Division, 2011
- Varsity Track and Field Sprinter MVP, 2009 and 2010; Team MVP, 2011
- Habitat for Humanity Club, 2011-Present
- Math Tutor, 2008-09
- DECA Run for Opportunity, 2010
- Broadway Memories, 2009
Goals & Aspirations: “My goals are to keep straight A’s this year and to be Valedictorian for the Class of 2012. Another goal is to be able to play soccer or run track in college and to hopefully receive scholarships for my achievements. In the future, my goal is to successfully complete college and go into medical school to become a doctor.”
Breanna Looks Up To: “One person I look up to would be my mom. She is such a strong woman and every day she encourages me to keep my head up and never let anyone or anything get me down. My mom wants me to be successful, so she always makes sure I work hard in everything that I do.”
School District Policies: “If I could make a change to Clark County School District Policies, I would want to make our anti-bullying policies stricter. Bullying has become such a problem in school, and I believe something needs to be done. Children who bully other children need to be more harshly punished or else bullying will never end. Children also need to be able to report to their teachers or other adults if they see other children being bullied.”
Kimberly Sandusky
Foothill High School
Class of 2012
If you asked Foothill High School senior Kimberly Sandusky how she maintains such a positive outlook on life, she’d tell you it comes from trying to see the good in everything and being confident in her beliefs. For her, the key to success is learning to embrace both strengths and weaknesses and to have no regrets. She’s not just setting out to be a role model; she’s living it, both in school and out in the world. Working with the less fortunate has helped her to take nothing for granted and embrace all life has to offer, which puts Kimberly Sandusky – A Step Above.
G.P.A.: 4.8
Sports/Awards/Community Service
- Junior Varsity Basketball, 2008-09
- Junior Varsity Volleyball, 2009-10
- Varsity Basketball, 2009-Present
- Scholar Athlete, 2009-Present
- Student of the Quarter, 2008-11
- Volunteer for Salvation Army, 2008-Present
- Souper Bowl of Caring, 2008-Present
- Crop Walk, 2010-11
- Spread the Word Nevada, 2010-Present
Activities:
- Vocal Ensemble, 2008-09
- Chamber Singers, 2009-Present; President/Alto Section Leader, 2011-Present
- Harmonic Intensity, 2010-Present
- Legacy, 2011-Present
- CCSD District Honor Choir, 2010
- Nevada All-State Choir, 2011
- National Honor Society, 2009-Present
- Spanish Club, 2010-11; Vice-President, 2010-11
- Mu Alpha Theta, 2011-Present
Accomplishments Most Proud Of: “I am most proud of the fact that I have earned straight A’s throughout my entire school career. I have worked very hard to balance my extracurricular schedule with my school work. Even though my free time is limited, I would not trade my busy life for anything in the world.”
Kimberly Looks Up To: “I look up to my parents. They have been so supportive of me in everything that I have done and the choices I have made. They have always encouraged me to follow my dreams. Even though we may not always agree, I know that they will be there for me and love me unconditionally. They have helped mold me into the person I am today, and I am forever grateful.”
Kimberly is Stronger and Wiser Because: “I attended a mission trip to Jamaica, where I experienced first-hand the poverty in which some people live. While visiting an overcrowded orphanage in Montego Bay, I was humbled and amazed to see how happy the children were even though they had virtually nothing. They taught me that it shouldn’t take material things to make me happy, and I shouldn’t take anything in life for granted.”
Hooray for Beaujolais
By Gordon Gilbert
The holidays are almost upon us, and with them comes the almost certain possibility of classically heavy and rich feasts. No doubt we will experience our fair share of roasted turkey, stuffing, sweet potatoes, cranberry sauces and hams of all glazes. So what wine might pair best with the food and festivities of the season? Beaujolais.
Located south of Burgundy in France, Beaujolais is commonly associated with red wine, though there are white and rose wines made in this region as well. It is the red wines derived from the Gamay grape that deserve our strongest attention, as they offer a flavorful counterpart to all the rich fare presented before us.
Unfortunately, Beaujolais has had its image tarnished over the years by its tradition of rolling out wines on the third Thursday of November after harvest. This Beaujolais Nouveau, primarily made with grapes from the clay-rich soils found in the southern portion of the region, is low in quality and depends on a process called carbonic maceration. The process yields wines that have very distinctive banana peel and strawberry bubblegum flavor.
In the granite rich north, however, you will find the ten crus of Beaujolais. The ten crus are sub regions within Beaujolais that are mostly centered around a village with the same name. They are as follows: St-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly, Brouilly. Wines from these crus are richer, fuller in body, and decidedly more complex than others from the region. When you see these wines on your retail shelf, they will be labeled not as Beaujolais, but by their own specific cru. Beaujolais Nouveau, the ones we advise you ignore, will often be labeled as simply Beaujolais.
Abbreviated Tour of the Ten Crus
Starting with the southernmost cru, Chateau de La Chaize Brouilly 2008 ($14/btl.) is a wine of fantastic elegance. The light-bodied wine has a soft ruby color and delicate, fragrant aromas. It has notes of fresh strawberry and carnations on the palate, making it a perfect complement to poultry with cranberry compote. Perhaps its elegance is due in part to the fact that the architects of the estate buildings also designed the palace at Versailles.
As we move north we arrive in Morgon. Here, Domaine des Versauds Morgon 2009 ($14/btl.) offers a slightly heavier, yet still medium-bodied counter to the wines of Brouilly. This wine presents red cherry on the nose and palate, along with lingering notes of wild flowers. There is also a slight chocolate note that contributes a touch of sweetness. Perfect for pairing with candied yams or sweet potatoes.
About two kilometers north lies Fleurie, home of Chateau des Deduits Fleurie 2009 ($18/btl.). While still being light in body and having the unmistakable touch of wildflowers that Gamay can be trusted to provide, darker fruit is prevalent here. You will experience black cherry, hints of tea and a subtle array of spice that simply shouts to partner with stuffing.
Domaine des Michelons Moulin-a-Vent 2009 ($18/btl.) completes our tour of the Beaujolais crus. There is a strong sense of violets and cassis on the nose that is repeated wonderfully on the palate, with marionberry and boysenberry coming along for the ride. With subtle oak notes and engaging acidity, this wine makes an ideal match for roasted turkey.
The holidays may come and go, but memories of joyous gatherings ‘round the table last forever. Indulge in sweet treats and rich foods with abandon, and raise your glasses in a toast to the many blessings of the season.
Gordon Gilbert holds wine certifications from the Court of Master Sommeliers, Society of Wine Educators and the Culinary Institute of America. He has worked the floor as a sommelier for ten years and is currently pursuing his Master Sommelier certification. He can be reached at elgordo43@hotmail.com.
Guess Who’s Coming to Dinner? A Vegan!
By Jennifer Moore
When planning a holiday meal, most hosts would hate to hear the words, “I’m actually vegan now,” from a guest. But when my cousin Emily informed my mom, Nancy, of her new lifestyle choices, mom got a gleam in her eye that could only be expected from a registered dietitian and sustainable food devotee. She enthusiastically spent last fall testing out recipes and waving off the skepticism of the rest of our carnivorous family. When the big family meal rolled around, we still had turkey, gravy and creamy sauces, but Emily left the table just as satisfied and full as the rest of us. And my brother didn’t even know that half the food on his plate was vegan. Turns out cooking vegan isn’t as complicated as it seems; all it takes is pre-planning, some alternative ingredients, and a little elbow, er, vegetable grease to find a place in the middle where a diverse family can always enjoy a meal together. The following recipes are just a few of our family favorites, along with tips to help you get started.
To Market
When shopping for vegan meals, remember that unlike vegetarians, who generally refuse just meat, vegans shun ALL animal products, which includes dairy and eggs. Some vegans have a more flexible definition of what constitutes an animal product, so check with your guest before planning your meals. A few common ingredients include unsweetened soy milk and creamer, egg replacers, vegetable shortening and margarine. Most margarines do contain trace amounts of dairy, so if you’re cooking for a strict vegan, you’ll have to find a 100% vegan version, such as that made by Earth Balance. Egg “substitutes” such as Egg Beaters are egg whites, which won’t do for a strict vegan either. Look for egg “replacers” like Ener-G, which contain no egg product at all. Just as well, if you plan to make the Sourdough Mushroom Stuffing or Green Bean Casserole, know that most sourdough breads are naturally vegan, but some aren’t. Be sure to read the labels before you purchase!
Tip: There are many replacements for eggs–banana, apple sauce, soy flour mixed with water. Choosing the right one depends on the purpose of the egg in that particular recipe. Check out http://www.fitsugar.com/Egg-Substitutes-Vegan-Recipes-19147998 for more egg replacement ideas.
In the Kitchen
If you’re making a mix of meaty and veggie dishes, it’s best to have one space in your kitchen cornered off for the preparation of vegan foods. In the case of smaller kitchens, be vigilant about using pot lids and screens to stop any meat splatter from jumping into your vegan dish. Set aside a few knives, bowls, spatulas and cutting boards designated as vegan-only and “label” each by tying a string around it.
Service with Style
A communication system is needed at the dining room table as well. Consider fashioning little “VEGAN!” flags out of toothpicks or go with a color-coded system by serving all vegan food on the same color plates. As far as serving spoons and forks go, give your vegan guest their own set, and warn guests not to absent mindedly put the ham fork in the Brussels sprouts bowl.
(*My thoughts are that the above text can be on one page, and on the bottom or somewhere it should say “See recipes on page 00”.)
Vegan Recipes for Voracious Appetites
Mushroom Sourdough Stuffing
Serves 12
Courtesy of Nancy Vandenberg
1 ½ lbs. sourdough bread
2 Tbsp. olive oil
1 lb. mushrooms, quartered
3 leeks, sliced
½ cup diced onion
3 Tbsp. minced garlic
1 cup celery, chopped
2 cups vegetable broth
Egg substitute (equivalent of 2 eggs)
1 tsp. each salt & pepper
Cube the sourdough bread and let it sit, uncovered at room temperature for 24 to 48 hours.
Preheat oven to 350°F. Grease a 9” x 13” cake pan with vegetable shortening and set aside. Heat olive oil in a frying pan over medium-high heat. Stir in the mushrooms, leeks, onion, garlic and celery. Sauté until softened, about 5 minutes, then transfer to a large bowl. Mix in sourdough bread, broth, egg substitute, salt and pepper. Bake in the prepared pan until golden brown, about 45 minutes.
Caramelized Brussels Sprouts
Serves 4
Courtesy of Anthony Paden
1 lb. Brussels sprouts
2 Tblsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. each salt & pepper
Steam Brussels sprouts for 2 minutes until barely tender. Cut in half. Heat olive oil in a pan over high heat. Sauté for 3-4 minutes. Stir in balsamic vinegar, salt and pepper and sauté about another 10 seconds.
Vegan Green Bean Casserole
Serves 6-8
Reprinted with permission from Susan Voisin (www.blog.fatfreevegan.com)
1 ½ lbs. fresh green beans, trimmed and cut into bite-size pieces
1 Tbsp. salt
Sauce:
10 oz. mushrooms, chopped
3 cloves garlic, minced
Generous pinch cayenne pepper
Salt and fresh pepper to taste
2 Tbsp. flour
3/4 cup vegetable broth
1 Tbsp. dry sherry
3/4 cup soy creamer
Topping :
1 1/2 slices sourdough bread
1 Tbsp. margarine
1/8 tsp. salt
Pinch of freshly ground black pepper
1 (3 oz.) can French fried onions
Preheat oven to 425°F. Bring 2 quarts water to a boil in a large pot. Add green beans and salt and blanch for 6 minutes. Drain beans in a colander, then rinse for a minute with cold water to stop the cooking. Drain completely.
To make the sauce, spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt and pepper. Cook until mushrooms are very soft. Whisk flour into the vegetable broth and add to the mushrooms, along with the sherry. Simmer, stirring until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings to taste, stir in the beans and transfer to an oiled casserole dish.
For topping, put the bread, margarine, salt and pepper into a food processor and pulse until crumbly. Pour into a bowl and stir in the French fried onions. Spread over beans and bake for about 15 minutes.
Pumpkin Chocolate Cupcakes
Courtesy of Salina Pagan
2 cups pumpkin puree
1 1/4 cups flour
1/3 cup Canola oil
1/4 cup Young’s Double Chocolate Stout
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chunks
Pinch of salt
Chocolate Whipped Buttercream Icing
1 cup Earth Balance or other vegan shortening
3 cups powdered sugar
1/2 cup Special Dark chocolate powder
1/4 cup Pinnacle Whipped Vodka (Replace with vanilla almond or soy milk for non-alcoholic version.)
Preheat oven to 325°F. Line cupcake pan with paper liners. Combine all dry ingredients (except chocolate chunks) in a medium bowl; add pumpkin puree to dry ingredients and stir to combine. In a separate bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredient/pumpkin mixture, mixing with a whisk or electric mixer on low speed. Be careful not to over mix; batter should be slightly lumpy, not silky and smooth. Stir in chocolate chunks. Spoon cupcake batter into cupcake liners until they are 3/4 full. Bake for 24 minutes. Prepare icing while baking.
To prepare icing, combine all dry ingredients in a mixer, slowly add vodka (or milk substitute) to dry ingredients while mixer is running. Additional vodka or milk substitute may need to be added to achieve desired consistency. Icing should be silky and smooth, but not runny.
Let cupcakes cool before icing, garnish with chocolate shavings.
To order these and other vegan cupcakes, visit www.YumiDirt.com or www.facebook.com/YumiDirtLV.
Gizmos & Gadgets
Looking for the perfect gift for your plugged-in pal? Check out the latest techy gadgets for gifting…or keep them all for yourself.
Tank Bot by Desk Pets
Let the palm-sized mover navigate obstacles on its own, or take remote control via iPhone, iPad, iPod and Android. Makes interactive tank noises!
($24.99; Mydeskpets.com)
Headphones by Coloud
One size fits all headphones in fun colors and themes like Marvel comics, Betty Boop, Pop Icons, Hello Kitty, Spongebob, Star Wars and NHL.
($39.99; Coloud.com)
SportsCam by Swann
Capture all your sports action on this waterproof mini camera and DVR combo. Comes with attachments for easy mounting on bicycle handles and more.
($99; Swann.com)
iCade Arcade Cabinet by ThinkGeek
Slip your iPad into the cradle and rock those games old school with fully functioning joy stick and buttons.
($99.99; Thinkgeek.com)
Cushi by id America
Deck out your iPhone4 with cool, Cushi soft foam pads in a variety of colors and themes. ($11.99; id-case.com)
Smart Case for iPad2 by AViiQ
Protect your iPad2 in style. Covers are made with an anodized aluminum finish and a hard plastic trim in a variety of eye-catching colors.
($49.99; aviiq.com)
Portable Charging Station by AViiQ
Designed for the traveler who doesn’t want to spend time multi-tasking cables, this travel wallet and charging hub gives you the ability to charge 3+1 devices at once.
($79.99; aviiq.com)
Crayola Color Studio by Griffin
No-ink, no-mess digital stylus that acts as marker, crayon, pen and paintbrush to create fun works of art within the ColorStudio HD App.
($29.99; Griffintechnology.com)
Helo TC by Griffin
Easy-to-fly indoor RC helicopter you control with your iPhone, iPad or iPod touch.
($49.99; Griffintechnology.com)
Prank Packs by 30Watt
Need a way to gift your techy gadgets? Prank Packs are fake gift boxes that appear to contain ridiculous products from clueless companies. Good for a laugh, anyway.
($8; Prankpack.com)
A Purrfect Holiday – Pet Safety Tips
By Hana Haatainen Caye
Ahh…the hustle and bustle of the holidays. Bright lights. Yummy food. Presents and parties. What could possibly go wrong? Well, for the family pet, lots of things! All those aforementioned holiday accoutrements might be spectacular for people, but they can be dangerous, toxic and even life-threatening to your four-legged friends. Keep your pets safe and happy during the holidays by heeding these oh-so-important safety tips.
Resist the temptation to give your mutt people food.
All those luscious holiday goodies are nearly impossible to resist, especially for drooling Fido. But don’t give in to his sad, puppy dog eyes! A great many of your favorite holiday treats pose a threat to his health and could be fatal. Raw or undercooked meats and eggs can cause E. coli or Salmonella infections. Turkey and most other meat bones can become jagged and, if swallowed, cause lacerations in his intestinal tract. Chocolate and macadamia nuts are considered toxic, and can make your pet ill. According to the ASPCA, you should also avoid feeding your pets coffee, caffeine, alcohol, avocado, grapes, raisins, yeast dough, xylitol, onions, garlic, chives, milk and salt. If you absolutely cannot resist giving your pet special treats as you nibble on a cookie or two, keep some healthy pet treats in a jar nearby and give him that instead. He won’t even know the difference.
Keep trash safely secured.
With all the extra goodies filling up the trashcan, your pet will be tempted to do some “dumpster diving.” Prevent this by properly securing your wastebaskets and garbage cans with lids or in an area closed off to your pets completely. It’s also advisable to clean up toys and gift wrap immediately, as your pet might be tempted to gobble up small plastic pieces or bows, which can cause choking and intestinal obstructions.
Give your pet a place to get away.
Stress and anxiety can be an issue for many dogs and cats when faced with a house full of visitors. All that excitement can trigger illness, intestinal upset and erratic behavior. If you plan on having lots of guests coming and going, isolate your pets in a room or crate during the party, away from all the commotion. Better yet, consider boarding them in a kennel for the night. You can also help reduce your pet’s stress by keeping it on a regular feeding and exercise schedule.
Deck the halls, not the floor.
Decorations are another holiday staple that can create real problems for your pets. When swallowed, ribbon can cause an intestinal obstruction. Low positioned candles can burn a wagging tail, or worse yet, get knocked over and start a fire. Snow globes often contain antifreeze. If broken, a pet may lap up the liquid, with fatal results. Holiday plants and flowers such as poinsettias, amaryllis, hibiscus, holly and mistletoe are pretty, but they’re also poisonous. Keep these and all other decorations safely out of your pet’s reach.
Mind the Christmas tree.
Whether real or artificial, the family Christmas tree is possibly the biggest holiday hazard to your pet for the following reasons:
- Water: Chemicals used to prolong freshness, flame-retardants and pesticides from the tree will leach into the water and make your pet ill if he drinks it. Block access to the water with a tree skirt or gate.
- Electrical Cords: Some pets just like to chomp on cords. Keep them out of reach, cover with tape or spray them with a pet deterrent, such as Bitter Apple or Chew Stop.
- Tinsel: Cats, in particular, love tinsel, but when consumed, it can cause blockages or choking. It’s best to avoid it altogether.
- Ornaments: Round glass ornaments look a lot like toy balls, but shinier. When broken, they can cause mouth or paw lacerations. Secure them tightly to the tree or keep them on higher branches.
- Needles: Pine needles can puncture intestines when consumed. Regularly sweep or vacuum to keep them off the floor.
Sure, as Andy Williams croons, “It’s the most wonderful time of the year.” But not if you have to spend it at the emergency vet’s office. Keep it safe this holiday season, and even Fido and Fluffy will have visions of sugar plums dancing in their heads.
Out n About
Out n About
