In the News - Friday, November
stories written by John or
Elliott unless otherwise noted
this week's FRONT PAGE (PDF)
There is little chance of a shower but
there are pristine mornings, hazy sunny afternoons,
and clear, starry nights in the 10-day forecast. In
fact, right now, with daytime highs around 70 degrees,
Kaweah Country has some of the best weather to be
found anywhere in the country.
Just consider the alternatives. Southern
California is experiencing those dreaded Santa Ana
winds with gusts in excess of 60 mph and a stubborn
fire season that just won’t quit. Areas located
north of Sacramento will receive rain this weekend.
For now, the storm track is deflecting the brunt of
the moisture to the Pacific Northwest.
But local weather watchers are advised
to be patient. It is not unusual for a mild El Nino
to develop gradually with some significant energy
for California in December and January.
The biggest local weather event of the
last century occurred in the days leading up to Christmas
1955. That 100-year event led to historic flooding,
riverfront homes being washed away, and left Three
Rivers totally cut off for a couple of days.
But folks in Three Rivers did what they
always do in times of emergency. They rolled up their
collective sleeves, dug out, pumped out, and then
watched the flood waters recede and cleaned up the
The debris that washed down the Kaweah
canyon was of epic proportion. So much so that it
collected behind the Dinely Bridge at an alarming
The bridge soon gave way under the massive
weight and sent water cascading down the channel that
was so high and powerful that it washed out the North
Fork Bridge next.
If you don’t think that flooding
could ever happen again, think again. In the meantime,
give thanks for seasonable temperatures and a drying
but beautiful Kaweah Country landscape.
Deadlines loom for comments
two Kings Canyon projects
In separate statements released this
month, National Park Service officials requested that
public comments be received on the Cedar Grove bridge
replacement by Friday, Dec. 4, and on concessions
operations in Kings Canyon National Park by Monday,
comments received by the deadlines will be incorporated
into the final environmental document,” said
Adrienne Freeman, Sequoia and Kings Canyon National
Parks public information officer. “The public
input is a critical part of the process.”
Bridge replacement— The
Cedar Grove Bridge replacement is currently being
addressed as an EA (environmental assessment). The
bridge that is being proposed to be replaced was built
in 1939 and is one of six bridges that span the South
Fork of the Kings River in Kings Canyon.
The existing bridge was designed to have
a maximum load of nine tons but due to its loss of
structural integrity, its current capacity is seven
Utilities, including fiberoptic, electrical,
and telephone lines, and a sewer connection with the
Cedar Grove Lodge are located under the bridge. A
pedestrian sidewalk across the bridge also needs repair.
To minimize the size of the existing
bridge, earthen embankments were extended into the
river channel and reinforced with riprap. Along with
the pier, the embankments are impediments to the free
and flood-stage flows of the river.
The preferred alternative includes replacing
the bridge with a 280-foot-long structure (the existing
bridge is 142 feet) and removing the embankments that
would make for a more ecologically proficient and
sustainable bridge. The downside of the project would
be the cost, yet to be determined, and the mitigation
of environmental impacts of the construction, which
are predicted to be less than significant.
EA is also being developed to evaluate potential impacts
of concession operations at Grant Grove and Cedar
Grove. Currently, facilities in both these developed
areas include a restaurant, gift shop, grocery store,
shower and laundry, and housing for concessioner employees.
The existing concessions contract will
expire October 31, 2011. The Sequoia-Kings Canyon
Park Services Company is the current concessioner
for all the facilities in Grant Grove and Cedar Grove.
The company employs more than 80 full-time
employees with some fluctuations in numbers during
the busy summer season from May to October.
The principal properties of the concessioner
that are being evaluated under this contact renewal
include John Muir Lodge (36 rooms) and cabins at Grant
Grove and the Cedar Grove Lodge (21 rooms). The Cedar
Grove facilities are the older property and its aging
facilities are in need of upgrades.
The prospectus for the contract specifies
what facilities are commercially viable for an area
of limited services. The public input helps park planners
determine if existing services are appropriate or
if more or less is needed to ensure a high-quality
visitor experience while protecting park resources.
Public meetings will be held in the near
future to assess the parameters of the new contract,
develop alternatives, and seek more comments.
The easiest way to review documents or
comment on these projects is via email. Learn more
at the NPS planning website at: http://parkplanning.nps.gov/seki.
‘Tis the season for slow-cooking
A holiday cookbook review
By Allison Millner
In my previous life, I was a cooking
school director at the Great
News! Cooking School in San Diego. My job had
many responsibilities, but one of my favorites was
preparing the recipes and shopping lists for the classes.
Pouring over recipes taught me the techniques
and skills needed in the kitchen that I didn’t
get in formal culinary training, but it taught me
something else: recipes are tricky.
Even the smallest flaw or omission can
lead to a failed entrée or dessert. How many
times have you prepared something from a cookbook
and it looks nothing like the beautiful photo beside
In this aspect, I was lucky enough to
meet the culinary creators responsible for the recipes,
watch them prepare their food and get to taste the
final product. One of my favorites, and a wonderful
friend and mentor, is Diane Phillips.
Diane is a traveling author and popular
instructor who has written over 14 cookbooks and can
serve up some of the best food you’ve ever eaten.
Diane’s approach to food, in her own words,
is simple: “Cooking shouldn’t feel like
a root canal.”
It is for this reason that I was so happy
to receive a copy of her newest book in the mail last
week, Slow Cooker: The Best Cookbook Ever.
Diane’s approach to all her books
— and this one is no exception — is to
start at the beginning and teach the reader step-by-step
how to make fantastic food. Her newest book is an
encyclopedia of knowledge that answers all the whys
and hows of slow cooking and includes over 400 clear
and concise recipes.
For those of you who may be thinking,
“I have a Crock-Pot. Is it the same as a slow
cooker?”, Diane explains that the answer is
is a trademark owned by the Rival corporation,”
she says, “so a Crock-Pot by any other name
is, technically, a slow cooker.”
Slow Cooker is divided into themed chapters
dealing with soups, casseroles, meats, veggies, side
dishes, sauces, and even desserts. Now that the weather’s
cooler, I’m in full soup-making mode and the
chapter entitled “Souper Bowls” caught
Diane has created a recipe for French
Onion Soup using butter, olive oil, onions, and savory
spices to build the base of the soup. These items
are cooked on high for the day and when you arrive
home you add the beef stock, a little white wine,
and top with Gruyere cheese, and you’re done.
Add a salad and a nice piece of crusty
bread and you’ve got dinner. It sounds great
and tastes even better!
Flipping to the veggie section, I found
another recipe that piqued my interest: Eggplant Parmesan
in a slow cooker? Diane’s version of this usually
fried and heavy Italian dish appears to be a little
lighter since it skips the frying of the eggplant.
She salts her eggplant to get rid of
the moisture then layers it in the slow cooker with
sauce, fresh mozzarella, Asiago, and Parmigiano-Reggiano
cheeses. She even includes a recipe for Garlic Marinara
Sauce if you want to give the dish an extra special
Now let’s talk dessert! I’m
a huge chocolate fan so the recipes for Hot Fudge
Upside-Down Cake and Double Chocolate Croissant Bread
Pudding are right up my alley. But if you are looking
for a great way to use the bounty of fall, Diane’s
Apple Cranberry Cobbler or the Almond Pear Crumble
should satisfy your sweet tooth and leave you time
to spend with the family.
Any way you cook it, Slow Cooker:
The Best Cookbook Ever is the perfect book to
have if you want to start slow cooking, need to brush
up on your skills, or just need new recipes to please
your appetite. It’s also a great gift for that
cook in your life who seems to have everything.
For me, it’s a wonderful addition
to my cookbook collection, although it won’t
see the shelf anytime soon!
For more information or to order Diane’s
book, call toll-free 1-888-478-2433 or visit www.dianephillips.com.
Allison Sherwood Millner and her husband
Dane own and operate Sierra Subs & Salads in Three
New exhibits unveiled at 3R
With all the visitors expected in Three
Rivers throughout the holiday season, Discoveries
West Gallery and Archives is opening two new exhibits:
one features a rare example of the folk art of a 19th-century
Californio rancho while the other includes a new perspective
of the paintings of Rick Gregory, contemporary Three
The folk art, the centerpiece of a new
exhibit devoted to the California Rancho period, is
composed of several redwood panels with Basque graffiti
that came from an old barn near Cook’s Corner
in Orange County. The barn was among the last vestiges
of the former Rancho Canada de Los Alisos, a Spanish-Mexican
land grant that was granted in 1842 and 1846 to José
Today, the ranch lands have become the
modern cities of El Toro and Lake Forest. A reconstructed
version of the original José Serrano Adobe
has been preserved at Heritage Hill, a 4.1-acre county
park located on El Toro Road.
The old rancho once included much more
land than the 10,688 acres that were patented by the
U.S. Land Commission in 1871. The principal industry
in those days was the grazing of longhorn cattle where
the half-wild herds roamed free on the flanks of the
Santa Ana Mountains. The droughts of the 1860s and
the next two decades ruined the local cattle industry.
In the 1880s, much of the old cattle
grazing acreage was leased to sheepherders, hence
the historic Basque connection. The redwood panels
from the barn were recycled by Henry Serrano, grandson
of José Serrano, the rancho’s original
new exhibit with ‘The Door’ as the centerpiece
was an idea that we came up with when we first became
aware that the piece was here in Three Rivers,”
said John McWilliams, the gallery’s curator.
“The exhibit is a work in progress that we hope
to expand to interpret more of this fascinating period
of California history.”
McWilliams said the story of how the
Basque folk art ended up here in Three Rivers is an
intriguing tale and will be the focus of tonight’s
talk. After being exhibited in Three Rivers, the piece
is scheduled to be moved for a run in the county’s
new museum at Mooney Grove.
Rick Gregory, a local painting contractor, is a serious
student of painting in his free time. His grandiose
landscapes portray the Three Rivers environment with
imagination and the entire spectrum of color.
wanted to showcase Rick for quite some time and be
able to share his work as part of the 1st Saturday
event,” McWilliams said.
Discoveries West Gallery and Archives
was opened in October 2007 and houses an extensive
private collection of Western Americana. Its archives
are available to researchers by appointment; the gallery
is located in the ground floor of the Pizza Factory
building at 40915 Sierra Drive in Three Rivers.
The Nut Case
Nuts have long had a bad rap for being
high in fat and calories, prompting weight-concious
snackers to relegate nuts to their lists of forbidden
foods. But as researchers take a closer look at walnuts,
almonds, and other nuts, they’re discovering
these delicious, crunchy foods are packed with vitamins,
minerals, and antioxidants.
And that fat we were so wary of? Turns
out it’s good for our hearts.
That was the conclusion of the Food and Drug Administration,
which released a qualified health claim in 2003 that
states eating 1.5 ounces (about a handful) of nuts
a day may reduce the risk of heart disease. That’s
because most of the fat in nuts is monounsaturated
and polyunsaturated, which have been shown to lower
levels of LDL (so-called “bad” cholesterol).
Nuts also have an anti-inflammatory effect
on the body. They can help repair tiny muscle injuries
that create inflammation.
Not just any nut will do, however. The
FDA includes six nuts in its qualified health claim,
but a few others didn’t make the cut, including
Brazils, macadamias, and cashews.
These nuts have relatively high levels
of saturated fat, which over time can clog arteries
and lead to heart disease.
It’s also a good idea to steer
clear of prepackaged nut mixes, which are often coated
in oils and salt. Instead buy the following types
of nuts raw and, if you prefer toasted, place them
in the oven or on the stove top to bring out their
full, rich flavor.
are rich in the plant-based omega-3 fatty acid ALA.
This type of fatty acid isn’t as effective as
the kind found in fish, but a recent study indicates
that ALA decreases inflammation that can damage arteries
and may help reduce the breakdown of bone. Studies
have also shown that walnuts can increase levels of
HDL (known as good cholesterol) while lowering LDL.
Almonds— A recent
study found that the fiber in almonds actually blocks
some of the nut fat from being digested and absorbed;
participants also reported feeling satisfied after
eating almonds, so they naturally compensated for
the calories in the nuts by eating less during the
day. One serving of almonds provides 35 percent of
the Daily Value for vitamin E, a powerful antioxidant
that may help protect against diseases such as Alzheimer’s.
are technically not nuts — they’re legumes
and belong to the same family as beans and peas. They
have a low glycemic index, which means they’re
digested slowly and help maintain a balanced blood-sugar
level. Peanuts also contain resveratrol, the same
phytochemical found in red wine thought to protect
against heart disease.
tasty, little green nuts are high in lutein, an antioxidant
typically found in dark leafy vegetables that’s
been shown to protect our eyes from macular degeneration.
In one recent study, participants who ate 1.5 ounces
of pistachios every day lowered their total cholesterol
levels, while participants who ate three ounces a
day saw an even more dramatic drop.
Pecans— A 2004
study ranked the antioxidant capacity of 100 different
foods and found that pecans are one of the top 15
sources of antioxidants. In another study, pecan antioxidants
were shown to prevent LDL from building up in arteries
and lowered total cholesterol levels. Compared with
other nuts, pecans have one of the highest levels
of phytosterols, a group of plant chemicals that may
help protect against cardiovascular disease.
have the highest nut level of folate, a B vitamin
known to reduce the risk of birth defects. Research
indicates that it, along with other B vitamins, may
also lower the risk of heart disease, cancer, and
depression. Hazelnuts contain moderate levels of potassium,
calcium, and magnesium, all of which can help lower
Is gardening your thing?
Master Gardener training class
Have you ever thought about becoming
a Master Gardener? If you love learning about gardening
and would like to share your knowledge with others,
the Master Gardeners of Tulare and Kings counties
are currently offering the opportunity to use that
knowledge to serve the region.
A new class will be starting in January,
so now is the time to submit your application.
Who are Master Gardeners? A Master Gardener
is a formal volunteer of the University of California,
trained by UC Cooperative Extension farm advisors.
Master Gardeners’ mission: To extend
to the gardening public the research-based information
produced by the University of California through a
range of volunteer activities. Master Gardeners are
not only gardeners, they are educators.
shared by Master Gardeners include enthusiasm and
a willing to learn and help others, experience and
background in gardening, and having the time to volunteer.
Training: This national
program offers intensive training in horticulture.
To become a certified Master Gardener, one must participate
in a 20-week training program and pass an exam.
In 17 three-hour sessions, participants
will learn from UC and horticultural experts about
a wide variety of gardening topics, including botany,
flowers, houseplants, vegetable gardening, fruit and
landscape trees, lawns, diseases, insects, weeds,
soils and water, pesticides, and other topics.
In exchange for the training, Master
Gardeners will complete 50-plus hours of volunteer
work and 12 additional hours of continuing education
within the first year. To remain certified, there
are annual educational and volunteer requirements.
The next training program is scheduled
for Wednesdays from January 20 to June 9, 8:30 a.m.
to 1 p.m., at the Agricultural Building auditorium
Services: Master Gardeners
have offices in Tulare and Hanford. Office hours are
Tuesdays and Thursdays, 9:30 to 11:30 a.m. Master
Gardeners answer plant and garden questions in person
or by telephone on topics including diagnosing plant
problems, integrated pest management, pruning, what
to plant, and more. If the answer to an inquiry is
not known, the Master Gardener will research the question
and call back.
Master Gardeners conduct plant clinics
at local nurseries, libraries, and other accessible
locations, which allow the gardening public to get
personal answers to their questions. They provide
rose and tree-pruning demonstrations, address local
gardening clubs, make presentations at trade shows,
write a weekly newspaper column, and organize other
Application process: Applications
are due by Thursday, Dec. 10. Acceptance letters will
be mailed December 17. If accepted into the program,
a materials fee of approximately $60 will be required.
Download an application from the Master Gardeners’
Return by December 10 to:
U.C. Cooperative Extension
4437 S. Laspina St. #B
Tulare, CA 93274
Thank a turkey
An animal story
By Rae Ann Kumelos
Thanksgiving is not Turkey’s favorite
On the one hand, he is honored and feted
throughout the country: schoolchildren re-create his
image with colorful construction paper cutouts, he
enjoys a prominent place in the Macy’s Thanksgiving
Day Parade, and he is given a traditional pardon from
the President of the United States.
On the other hand, Turkey is the main
feature on the Thanksgiving dinner table.
In Navajo tradition, Turkey actually
enjoys divine status as the representative of agriculture.
In the Navajo creation story, as the Navajo people
are fleeing from the encroaching flood waters of the
fourth world to find refuge and safety in the fifth
world, Turkey is the only one to notice that the precious
seeds, which have been stored in pottery jars after
the harvest season, will be lost to the flood waters.
Gathering a few seeds from each jar,
Turkey manages to hide the seeds among his feathers.
As he hurries to catch up with the others racing to
beat the flood waters, he gets some help from Wind
pushing from behind, as Turkey dare not fly and risk
losing the seeds. When everyone finally makes it to
the safety of the fifth world, all are humbled by
the fact that Turkey was the only one who thought
to bring the most precious commodity of all —
the people’s very means of survival and insurance
against famine — seeds.
Turkeys can run 20 mph and fly up to
55 mph. When Steven Spielberg was making Jurassic
Park, he used film of turkeys running as a model for
the velociraptors. Observe the turkeys on the North
Fork or at St. Anthony Retreat and you will see an
echo of the dinosaurs.
Miss Clara was my elderly turkey pal on our ranch.
Whenever I walked outside she came running to see
Miss Clara’s head was all gray
and her feathers a bit bedraggled. But she was the
matriarch of all the turkeys, and every single one
of them — boys and girls alike — would
step aside and allow her first dibs on their supper
of cracked corn.
Turkeys are very social and take care
of each other. For many months, I watched a group
of nine turkeys travel about the ranch. They would
wait patiently while one of their party, a small crippled
female, followed to catch up.
If she got too far behind, one of the
turkeys would backtrack to accompany her and, often,
several would walk slowly to keep her company. Over
time, this turkey could no longer walk, and just sat
by the feeder, where her friends sat quietly with
her; they even stopped traveling about the ranch.
We were able to catch the crippled turkey
and take her to the wildlife vet two hours away, a
ride in which she sat huddled and frightened in her
carrier. When we arrived, we were told she limped
because she had been shot in the leg. Despite excellent
care, she did not survive to come back home.
When I think about this sweet turkey,
I wonder, would the person who shot her have any interest
in knowing the sacred role of turkey in Navajo culture?
Did that person have any concept of the courage and
fortitude this turkey exhibited as she limped behind
her other turkey friends?
Could the person understand the compassion
her turkey companions displayed in always waiting
for her to catch up? And what would the person have
to say to the veterinarian and her assistants regarding
the hours spent attempting to heal the turkey’s
To this day, Turkey’s feathers
are marked with the colors of the seeds he carried
in the Navajo beginning of time. When the forefathers
of the United States were deciding on a national symbol,
Benjamin Franklin lobbied on behalf of Turkey. Instead,
we all know Eagle was chosen. But maybe, if more people
knew the story of Turkey and the role he played in
ensuring the survival of agriculture, how honorably
turkeys respect their elderly, and how loyal and compassionate
turkeys are to each other, they might have chosen
Turkey as our national bird, as well as think differently
of their Thanksgiving menu.
During this season of thanksgiving, thank
Turkey for his generous role in ensuring the survival
of the seeds that bring the bounty of harvest gracing
our holiday tables.
Visit Farm Sanctuary’s website
where, thanks to donors’ generosity, a turkey
will be able to spend time not on a platter atop a
table, but with a group of their turkey friends.
Rae Ann Kumelos, Ph.D.,
of Three Rivers, currenty hosts Voice of the Animal
on XM satellite radio. Visit www.voiceoftheanimal.com
to hear podcasts and more. Rae Ann will be telling
the story of Reindeer on First Saturday, Dec. 5, 3:30-4
p.m.,at Nadi’s Studio.
Affirmations: Your life in
in your hands
By Kay Packard
In every conversation, both internally
and externally, you are affirming the substance of
the dialogue. Are you paying attention before, during,
and after your discussions?
What is an affirmation? Synonyms include:
Statement, Assertion, Confirmation, Pronouncement,
Declaration, Verification, Reinforcement, and Expressing
dedication to... In essence, you are “firming”
up what you’re thinking.
Let’s look behind the words to
the thoughts, beliefs, intentions, and perceptions.
When you hold on to a particular perception, you express
dedication to that view whether positive or negative.
Affirmations are often considered as positive, but
as you can see from the list of synonyms, it’s
about what you are “giving power to.”
this: Affirmations are among the most powerful tools
we can use for personal transformation. They are highly
reliable, easy to use and are based on impeccable
logic.” –Gary Craig
Affirmations condition new thoughts and
For example, most of us affirmed we’d get through
the eighth grade. Friends, parents, society, and ourselves
all pronounced we’d graduate from eighth grade.
There really was no other option. Some continue on
and reinforce plans for high school, college and,
in some cases, graduate school. The beliefs and declarations
are personal to each individual.
Let me say: You deserve and have the
power to create and own your best and most magnificent
life! Repeat with me: I deserve and have the power
to create and own my very best and most magnificent
It’s one thing to say it, another
to believe it. Think for a moment how powerful you
are. Look at what you have accomplished in your life
so far and what stimulated those accomplishments.
Take a moment now and imagine holding
onto a lemon. In your mind, cut it in half.
Take one half and put it up to your nose
and smell it. Rest your tongue on the wet citrus and
lick it. Can you taste it? Is your mouth watering
It’s unwise to underestimate the
power of your imagination.
Self-sabotage adds an interesting twist. Social conditioning
and response can disrupt access to your internal guidance
The first step to constructive change is noticing.
Any time you say “but” after a positive
affirmation, you are denying the possibility of that
want to go to college but I don’t have the money.”
The tail end of the statement negates
the desire to go to college.
perfect and ideal weight is… but I might fail
if I try to lose the weight”; or “I want
to weigh… but I don’t want the special
attention I might receive”; or “…then
I’ll have to spend money on new clothes.”
The possibility of failing extinguishes the aspiration
to achieve your best weight.
Just notice when and how often you use
the word “but.” How does it serve you?
Another saboteur is the word “try,”
which means to make an attempt. Does “try”
strengthen or weaken your affirmation?
Watch your intention around the word
“try.” Empower yourself through your decision
to either do or not do.
Consider affirming: “I am an amazing,
creative, and worthy person.”
How does it feel to say that? Say it again, out loud.
What do you notice? What’s going
on around you, energetically, when you believe in
the best possible outcome? You give life to what you
accept as true.
If you feel peaceful and free, all is
well. If you feel discomfort, heaviness, a lump in
your throat, having difficulty breathing, or you hear
a “but,” you have work to do.
But it’s not the end of the world.
You get life-credit by paying attention, noticing,
and being open to the unlimited possibilities.
In part two of this four-part series
will be three steps for improvement and getting started.
In the meantime, observe the thoughts, words, and
attitude you employ during your internal and external
Remember, you are worthy of living a
magnificent life – now!
Kay Packard of Three Rivers is a Guide for Positive
Change. Visit www.kaypackard.com
to learn more about her coaching services and techniques.
1948 ~ 2009
Robert W. “Zap” Zapoli of
Three Rivers celebrated his 61st birthday on Veteran’s
Day with friends before losing his valiant fight against
cancer the next week, on Friday, Nov. 20, 2009.
On Nov. 11, 1948, Zap was born in Detroit,
Mich., to Elsie and Bill Zapoli, where he was raised
and educated. Immediately after graduating from Redford
High School, he enlisted in the U.S. Navy and served
in the Vietnam War as a petty officer from 1966 to
After his discharge from military service,
Zap settled in Three Rivers. He attended College of
the Sequoias in Visalia and California State University,
He was formerly employed as a maintenance
worker at Sequoia and Kings Canyon National Parks.
He was a state-certified water treatment operator
and a journeyman electrician with IBEW Local 100 (International
Brotherhood of Electrical Workers-Fresno).
He recently retired as an electrician
from the City of Fresno. He was a director on the
Three Rivers Memorial District board and a member
of VFW Post 3939.
Zap is survived by his mother, Elsie
Zapoli; sister Linda Stevens and brother-in-law Rick;
niece Amy Rasegan and husband Scott; grand-nieces
Daphne Rasegan and Gracie and Josie Hayes; and grand-nephew
Avery Hayes. Zap will be especially missed by his
close friend, Patricia Valentine of Three Rivers.
A celebration of life service was held
Wednesday, Nov. 25, at his Three Rivers home.
1942 ~ 2008
A one-year memorial service for Larry
Wayne Son will be held Saturday, Dec. 12, at 1 p.m.,
at Woodland Drive Baptist Church in Visalia.
Larry, a former resident of Three Rivers
and Visalia, died December 12, 2008, on his 66th birthday
after a two-year battle with melanoma. At his request,
no service was held at that time.
Larry was born December 12, 1942, in
McCloud, Okla, to Clyde and Marie Son. His family
settled in Visalia when he was four years old.
He lived in Visalia for most of his life,
but also resided in Three Rivers. He owned Our Gym
at the Lions Arena from 1987 to 1989.