Early Summer 2018, vol 48 Complimentary

Our BerkshireTimes ™

Local Events | Art & Culture | Home & Garden | Vibrant Living

Cover art by Elisabeth Ladwig, www.elisabethonearth.com

 “
CARING
CARING
CARING FOR
FOR
FOR PETS
PETS
PETS SINCE
SINCE 1957
1957
SINCE 1957
“ “

Convenient
Convenient
Convenient Location
Location with
with
Location Ample
Ample
with Parking
Parking
Ample Parking
onon
on Route
Route
Route 77 less
7 lessless than
than aa minute
a minute
than south
south
minute of of
south Guido’s
Guido’s
of Guido’s
Monday-Friday
Monday-Friday
Monday-Friday 10a-6p
10a-6p Saturday-Sunday
10a-6pSaturday-Sunday 10a-4p
10a-4p
Saturday-Sunday 10a-4p

940
BBENS
MAIN
ENSDDOTTER
OTTER’S’SPPET
STREET, GREAT
ET
BARRINGTON,
940 MAIN
940 STREET,
MAIN GREAT
STREET, BARRINGTON,
GREAT MAMA
BARRINGTON, 413-528-4940
MA413-528-4940
413-528-4940

The
The
The health,
health,
health, vitality,
vitality, and
vitality, and
and peace
peace of of
peace mind
mind
of that
that
mind comes
comes
that with
with
comes raw-feeding?
raw-feeding?
with raw-feeding?

Priceless.
Priceless.
Priceless.
 Our BerkshireTimes™ Early Summer 2018

PUBLISHERS
Kathy I. Regan
publisher@ourberkshiretimes.com

Kevin J. Regan
kevin@ourberkshiretimes.com
Contents 4
_______________
4 art, culture & entertainment
EDITORIAL
ELISABETH LADWIG
Kathy I. Regan
editor@ourberkshiretimes.com FUN THINGS TO DO
PROVINCETOWN TUNA
Proofreader
Rodelinde Albrecht
_______________ 8 food & drink
ASPARAGUS, WATERCRESS,
DESIGN
Magazine Design/Layout
AND RADISH SALAD
Kathy I. Regan
Brianna I. Regan 10 home & garden 12
_______________ CHOOSING YOUR NEW MOWER
TO ADVERTISE CONTACT CLEAN YOUR WINDOWS LIKE A PRO
Account Representatives
Kevin J. Regan 14 animal talk
kevin@ourberkshiretimes.com A PATTERN OF CONTAMINATION
Debra Johnson
debra@ourberkshiretimes.com 15 shop local gift guide
_______________
16 education & workshops
Our BerkshireTimes magazine is a
division of Visionary Group Unlimited
COLLABORATIVE PROBLEM SOLVING 15
P.O. Box 133, Housatonic, MA 01236
Phone: (413) 274-1122
18 health & wellness
advertise@ourberkshiretimes.com OUR FOOD SYSTEM: AN INVISIBLE
www.OurBerkshireTimes.com FORM OF OPPRESSION
Contact us to find out more about BIOCOMPATIBLE DENTAL MATERIALS
advertising, and submit editorial and art.
_______________ 22 featured advertisers
COVER ILLUSTRATION THANK YOU FOR YOUR SUPPORT
“Starpolish” by Elisabeth Ladwig
www.elisabethonearth.com
Elisabeth Ladwig is
an award-winning
S
photographic artist ON THE COVER - Starpolish is printed on museum-grade, textured fine
who lives with her art paper (100% rag archival) with Canon IPF Pro-2000 and 11 color Lucia
husband, David, Pro pigment inks that ensure visibility of the smallest details, and colors
and dog, April, in that appear as fresh as day one, even after 100 years. Prints available
the New Jersey framed and unframed in various sizes at www.elisabethonearth.com.
Highlands (aka bear
country), where Our BerkshireTimes magazine has been proudly created without Wi-Fi since
an abundance of it was first published in 2009. This publication is printed with soy ink on Forest
protected land offers endless opportunities Stewardship Council® certified paper. We distribute bimonthly (six issues per
for creative inspiration. More of Elisabeth’s year) and most of our editorial content is contributed by our community members.
striking creations are on display locally at The
All content in Our BerkshireTimes™ is accepted in good faith. We do not necessarily
Wit Gallery in Lenox, MA, www.thewitgallery.
advocate and cannot be held responsible for opinions expressed or facts supplied by
com. Also see Elisabeth’s website at www. our authors, illustrators, and advertisers. We reserve the right to refuse advertising for any
elisabethonearth.com, and read more reason. For printing errors of the publisher’s responsibility, liability is limited to the cost of the
about her on page 6 of this issue of Our ad space in which it first appeared. Unless otherwise noted, we use a Creative Commons
BerkshireTimes magazine. License in place of a standard copyright.
3
 Elisabeth Ladwig
OUR BERKSHIRETIMES MAGAZINE'S
EARLY SUMMER 2018 COVER ARTIST

Somebody has to go polish the stars,

They’re looking a little bit dull.
Somebody has to go polish the stars,
For the eagles and starlings and gulls
Have all been complaining they’re tarnished and worn.
They say they want new ones we cannot afford.
So please get your rags
And your polishing jars,
Somebody has to go polish the stars.
~ Shel Silverstein

“I
remember when a former coworker introduced me to
“Somebody Has To” by Shel Silverstein. For me, the
poem immediately begged the question: What needs
polishing in my life? The answer has varied over the
years, but one interpretation that has stuck is the stars representing
spiritual intuition. It’s like a muscle that needs exercise. Just as it takes
time to get to know a new friend, connecting with our inner selves
also requires conscious effort. I began hosting annual Starpolish
gatherings with close friends, lighting candles and setting up a variety
of introspective exercises around my home that focused on soul-
searching and meditation. They were magical evenings of connecting,
sharing, learning about ourselves, and getting excited about the next
steps in our lives.

Somebody has to go polish the stars. What does that mean to you?”
~ Elisabeth Ladwig

Elisabeth Ladwig is an award-winning photographic artist living

in West Milford, NJ. Her art offers viewers a variety of metaphors
for the miracles all around us, and for
humankind’s relationship with the Earth
and the Cosmos. Visit The Wit Gallery
in Lenox, MA, www.thewitgallery.com,
to view more of Elisabeth’s work. Go
to www.elisabethonearth.com to learn
more about her creative process and
to order limited editions in a variety of
sizes. Each piece is printed on museum-
grade, textured fine art paper with Canon
IPF Pro-2000 and 11-color Lucia Pro
pigment inks.
Elisabeth Ladwig
4 Early Summer 2018 | www.OurBerkshireTimes.com
 art, culture & entertainment

Explore the Berkshires

AND BEYOND - FUN THINGS TO DO! The
Sit & Knit Best Show
of Diamonds
When: Wednesdays & Fridays 2-4pm, and Wednesdays 5-7pm
Where: The Spin-Off Yarn Shop, 130 Water Street (lower level),
Williamstown, MA
Cost: Free
Knitters, crocheters, and yarn enthusiasts of all skills welcome every
Wednesday and Friday. Project help, inspiration, and fellowship are
plentiful. Join this lively group at The Spin-Off Yarn Shop for an
afternoon of fun! (414) 344-6257, www.spinoffyarnshop.com

Stephen Stills & Judy Collins

When: Sunday, June 17, 2018, 2:30-4:30pm
Where: Tanglewood, 297 West Street, Lenox, MA
Cost: $26 to $174
For this once-in-a-lifetime experience, legends Stephen Stills and Judy
Collins will pull from their rich catalogs, including songs from their 2017
album together, and share warm and intimate stories from their journeys. 15 Main Street, Lee 413-243-0508
For more information go to www.bso.org/performance/detail/93703. www.zabians.com

Summer Launch Party

When: Friday, June 22, 2018, 5-7pm
Where: Guido’s Fresh Marketplace Cafe,
1020 South Street, Pittsfield, MA 01201
Cost: Free
Come kick off summer on the patio at Guido’s in Pittsfield! Enjoy
ice cream, pizza, and an awesome #ARTFEEDSUS raffle. Good
family fun! For more information call (413) 442-9912 x145 achernila@
Import Clothing Stickers  Incense
guidosfreshmarketplace.com or go to www.guidosfreshmarketplace.com.
Rock Band T-shirts Star & Salt Lamps  Jewelry
Handbags Tapestries & Oils  T-shirts
Foraging And Feasting: Dreamcatchers Blown Glass  Posters
Plant Walk, Cooking Demo, And Tasting (413) 841-0616  57 Park Street, Adams, MA
When: Saturday, June 23, 2018, 10am-2pm Visit us on Facebook
Where: Berkshire Botanical Garden, 5 West Stockbridge Road,
Stockbridge, MA
Cost: Members $155, Nonmembers $175
Explore the culinary treasures hidden in local wild foods. Learn to identify,
harvest, and prepare these ancient foods so you can easily incorporate
them into your daily meals. www.berkshirebotanical.org
S heilaa Hite
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M ake any evening a special event with the ancient flavors

of authentic Pompeian brick oven cooking and grilling,
savored in an elegant, romantic setting in downtown Pittsfield at
Consultations in Person, by Phone or Skype
Classes, Parties and Events
“SHEILAA’s accuracy rate is 95-100%.”
413-637-0085 MANAGER – MALIBU SHAMAN BOOKSTORE – MALIBU, CA
Trattoria Rustica, www.trattoria-rustica.com. Save $35 when
you spend $100 or more for dinner. See page 9 for details. www.SheilaaHite.com

www.OurBerkshireTimes.com | Early Summer 2018 5

art, culture & entertainment
Provincetown Tuna
THE RUSSIAN CONNECTION / By Michael Romano
B ig John, all six feet five inches of him, loved to come
here to the Berkshires from Provincetown (a beautiful
seaside town on the very tip of the Cape) to fish for trout
and hunt deer. My friend Bruce and I would meet him at 20
Railroad Street in Great Barrington whenever he was in town.
We would start quietly telling fishing stories, but after a few shots
of ouzo (Greek aperitif we fondly referred to as paint thinner of
the gods) the stories became, how should I say . . . embellished
and loud, accompanied by raucous laughter. He appreciated our
suggestions about the best places to hunt and fish in the area, but
it was after I got him permission to hunt at the Jug End resort
where I was chef that he invited us to go tuna fishing with him in
Provincetown. Bruce and I had fished P-town before but it was
for striped bass, cod, and bluefish, never for giant tuna. Mind
you, this was decades before the “Wicked Tuna” TV show, so we
didn’t know what to expect.
So, we made the five-hour trip from Great Barrington to
Provincetown, trading one tourist trap for another, and arrived at
the small coastal town just around dinnertime. John met us at the
Beachcombers right off of MacMillan Wharf and we had drinks
and dinner while we made our morning plans. John introduced us
to Captain Mike, a lobster fisherman, who like most lobstermen
reequipped his boat every fall to go after giant bluefin tuna as
they migrated past Cape Cod eating their way through tons of
baitfish. The fattened fresh tuna is prized by many including the
Japanese who can often be found on the dock ready with cash to
purchase tuna directly from the fishermen for sushi and steaks.
Bruce and I were to be unpaid crew on Captain Mike’s boat and
it was understood that Mike would keep any fish caught, but we
were just happy for a chance to fish and the adventure. The tuna’s
average weight was about 500 pounds and at fifty dollars a pound
at the time, a few nice fish would insure Mike’s fishing enterprise
through the long winter.
Bruce and I got up early the next morning and left the motel
to get coffee and rolls at a local Portuguese bakery and meet
Mike and John at the boat. The old lobster boat was definitely
a working fishing boat, not pretty but efficient. It had been
refitted with large reels filled with 1000-pound shock line,
some large broomstick-like thick fishing poles, and several
wicked-looking harpoons. There were spotter planes
flying overhead who were employed by commercial
and charter boats, but all the fishermen listened to
6 Early Summer 2018 | www.OurBerkshireTimes.com
the radio chatter as the planes kept track of the schools of fish
and reported their whereabouts. It wasn’t uncommon to have
several schools at a time in the deep bay off of Provincetown.
We boarded the boat to start our adventure.
The waters off of the Provincetown bay are deep and usually
calm. It was a beautiful morning and we drank coffee as we
steamed out of port and left the town behind us. There were
many boats out and the captains all seemed to know each other.
We went past some brightly colored buoys and Mike told us that
they marked his lobster traps. I noticed several guns aboard and
he explained that they were for protecting his traps from lobster
thieves and pirates. He had shot at some the week before but
didn’t say if he hit anyone. Mike said most of the boats were
armed because there were few law enforcement boats on the
water and it was necessary. I believed him.
Our job consisted of watching the water for bait runs and
manning the poles. Mike used a lure on the shock line that looked
like a school of rubber squid with a single giant hook that cost
120 dollars. If we caught anything the lure would be destroyed but
the loss was worth it. After a while, Mike handed me a harpoon
and stationed me in the bow of the boat. Fish were underneath
us and I was told if I saw one close to the surface to throw the
harpoon as hard as I could. I stood poised and ready but before
I could do anything I was interrupted as a large trawler floated in
front of us. Mike said it was Russian and probably illegally in our
waters. The other boats blew their air horns in displeasure but the
Russian rig lowered two speed boats into the water, both carrying
net rigging. The boats headed in opposite directions encircling a
large school of fish with a purse seine net. The boats met so the
men on board could tie off the net, then a crane on board reeled
the net in. The fish went crazy at being netted and tried to jump
out, but the net was very effective and soon a million pounds of
tuna were on the trawler and being processed.
This incident marked the end of our fishing trip as the remaining
fish took off. Mike said the catch was far over the commercial
limit but in general even if a boat is caught exceeding the limit,
the fine would be minimal . . . the price of doing business. We
turned around and headed back, stopping at the captain’s lobster
traps along the way. I watched in fascination as he harvested some
nice lobsters, throwing the little ones back. We had an enjoyable
dinner that evening but were rather disappointed about our catch
that day. Mike and John said we could go out for another try

the next day. So the four of us met at the Portuguese bakery that
morning for breakfast, enjoying hot rolls with bacon and cheese
and strong coffee – the coffee had to be strong as we had spent a
good part of the night before barhopping on Commercial Street.
In addition to being a haven for artists and a cosmopolitan mix
of people, restaurants, and stores, Provincetown is also a brilliant
party town and a lot of fun if you keep an open mind. For instance,
Bruce and I rented rooms at a small motel on the Provincetown/
North Truro line, not knowing the owner was a dedicated nudist.
Imagine our surprise when we went out for an early morning swim
in the pool only to find a naked guy serving coffee and donuts
poolside (no lie). It set the tone for the day!
After breakfast at the Portuguese bakery, we grabbed our coffees
and made our way to the boat where it was docked at MacMillan
Wharf. It was a sunny morning and the spotter plane radio chatter
said the tuna schools were plentiful, so after loading equipment
and bait aboard we were off for part two of our adventure. As we
made our way out of the harbor on the converted lobster boat,
we noticed the water boiling with tons of baitfish being chased
by bluefish and striped bass, as sea birds hovered over the carnage
to get an easy meal. Since we weren’t in tuna water yet, I baited
up a surf casting pole to try my luck with some blues or stripers.
I hooked one right away and brought a 26-inch blue on board.
Bluefish are the bullyboys of fishing, strong, mean, and always
hungry. So imagine my surprise when we noticed a big school of
them jumping out of the water with fear in their eyes. Captain
Mike said the tuna were chasing them and invited us to watch on
the boat’s fish finder. The big fish were everywhere so Big John
told me to pull my light fishing pole up because if I hooked a tuna
it would break my pole, and at 400 dollars a pole I took his advice.
Big John and Captain Mike got the large umbrella rig prepared to
go overboard and Bruce and I took our places on the bow of the
boat with harpoons on either side. Big John yelled out that the fish
finder said we were right over a school of tuna and to get ready, so
we took our stance. But as we did, we heard something that sounded
like a person loudly exhaling and we looked up just in time to see
an orca (also known as a killer whale) breaching not far from the
boat. It was quite the experience! I have had encounters with some
marine mammals before – I’ve seen dolphins quite a few times
while fishing, watched manatees in Florida, encountered seals on the
Wareham beach, and even whales on a watch boat – but I had never
seen orcas except on TV. They were beautiful, powerful creatures
and we watched as a pod of them breached, blowing water from
their blowholes loudly before diving back in the water again. The
next sound we heard was Captain Mike swearing as we realized that
these beautiful creatures wanted tuna for a meal. Our tuna!
Killer whales are very intelligent and social mammals who share
their catch with each other. They hunt together in packs surrounding
their prey, driving hapless fish into their waiting jaws for the kill.
Mike sat down in disgust as we watched the orcas take their fill of
the tuna while seabirds went crazy for the leftovers. I couldn’t help
but reflect on the morning’s events. We had seen bluefish chasing
bait fish, tuna chasing bluefish, and orca chasing tuna – it made me
art, culture & entertainment
reconsider our place in the food chain and more than a little fearful
of what we would see next (Godzilla came to mind)! Captain Mike
was not happy with the turn of events and decided to head back to
shore after checking his lobster pots again . . . he did catch a half
dozen big lobsters so the day was not a total loss.
Once we got back to the wharf we cleaned up the boat, filleted the
blue, and headed back to the motel where the naked guy checked
us out of our rooms. Then Bruce and I headed back to Great
Barrington to our jobs and girlfriends. We were tired, sunburned, and
smelling a little fishy, so were quiet for the drive home. The next day
Big John called to tell us he and Mike had caught a 470-pound tuna
that morning. We were sorry to have missed that experience, but it
was good news for our new friend and his boat and as consolation
for us, the bluefish chowder I made with my catch for dinner that
night kicked ass!
~ Michael Romano, a Great Barrington, MA,
resident for almost 40 years, is an avid fisherman
who in his own words “kind of treats fishing
as a contact sport and has had more than a few
misadventures in the process.” He has fished
many local waters and also enjoyed quite a few
saltwater trips. Michael is a retired chef – he and
his wife Susan, worked for years at the now-closed
Kolburne School in New Marlborough, MA, where
he enjoyed taking many of the students fishing.
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www.OurBerkshireTimes.com | Early Summer 2018 7
 Asparagus, Watercress, and Radish Salad
Serves 4 to 6 / By Guido’s Fresh Marketplace
Ingredients
SALAD MUSTARD VINAIGRETTE
1 lb. asparagus, trimmed, cut into 1-inch pieces 2 tsp Dijon mustard
1 bunch watercress, washed, torn into small pieces 2 T red wine vinegar
1 head Boston lettuce, washed, torn into small pieces 6 T sunflower oil
1 bunch radishes, cleaned, thinly sliced salt and pepper to taste
¼ cup chopped parsley
¼ cup chopped tarragon

Directions
FOR THE SALAD
Prepare a bowl of ice water. Bring a pot of salted water to a boil and reduce to medium heat. Add asparagus to the
pot and cook until tender, 4 minutes. Drain and transfer to the ice bath. Drain, transfer to paper towels, and pat dry.

FOR THE MUSTARD VINAIGRETTE

Place mustard in a small bowl. Slowly whisk in the vinegar. Whisk in oil in a slow, steady stream until emulsified.
Season with salt and pepper.

In a salad bowl, combine watercress and lettuce. Add the asparagus, radishes, parsley, and tarragon. Toss together with
mustard vinaigrette. ~ Guido’s Fresh Marketplace, located in Great Barrington and Pittsfield, MA. www.guidosfreshmarketplace.com

½
entrées
available

D-e-e-licious!

Tues-Sat dinner only • 150 Main St., Lee 413.243.6397 cheznousbistro.com

8 Early Summer 2018 | www.OurBerkshireTimes.com

 food & drink

BerkshireOrganics.com
Local Market | Free Delivery | Order Online

Take $35 off when you spend $100 or more*

*Please present this coupon found in Our BerkshireTimes Magazine to server
at start of meal. Offer expires July 31, 2018. Not valid for wine dinners or holidays.
One coupon per table. Cannot be combined with other offers or promotions.

“Come taste the ancient flavors of authentic Pompeian brick oven

cooking and grilling, savored in an elegant, romantic, intimate
BEST IN LOCAL | BEST IN ORGANIC setting in downtown Pittsfield.” ~ Davide Manzo, Proprietor/Chef
BEST FOR YOUR FAMILY Dinner daily starting at 5pm. Closed Tuesdays. Reservations suggested.

26 McKay Street, Pittsfield, MA

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813 Dalton Division Road, Dalton, MA (413) 499-1192 • www.trattoria-rustica.com

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www.OurBerkshireTimes.com | Early Summer 2018 9

home & garden
Choosing Your New Mower
WHAT TYPE OF MOWER FITS YOUR LAWN AND LIFESTYLE? / By James Reynolds
I t’s that time of year. The grass is growing with a vengeance.
Maybe your old mower is on its last legs, or maybe you’re just
ready for a new one. Following are some tips for choosing
your next mower.
Consider the Size of Your Yard
● For small to medium yards you may only need a small push
mower. They are lightweight, very maneuverable, and take up
little storage space. Many people also like the fact that they can
get their exercise while doing the lawn.
● If you have a medium-sized yard or a yard that has a lot
of hills, you may want to consider a self-propelled mower. Just
as power steering helps you turn the wheel in your car, these
mowers take most of the effort out of pushing the mower. They
only help going forward though. You have to pull the full weight
of the mower backward, so that is a consideration if you have a
lot of back-and-forth trimming. If you have a half acre or more
of land but you still want to use a walk-behind mower for the
exercise or because you have limited storage space, you may want
to look at a wider mower. Most walk mowers are 18 to 21 inches
wide. A wide-area mower can be 30 inches or more. These are
heavier and take a little more effort to maneuver, but they can
reduce the time it takes to mow the lawn.
● For large yards a riding mower is a must. Riding mowers
come in two varieties: traditional lawn tractors, and zero-turn
riding mowers.
Traditional lawn tractors have a steering wheel and the engine
in the front, under a hood. They come with mower decks that can
vary from 30 inches wide to 60 inches wide. They are great for
mowing larger areas, especially if the area is fairly wide open.
Like a car, you may have to back and fill a little when turning in
more confined spaces. Most people are comfortable driving lawn
tractors since they are very similar to cars in the way they handle.
Zero-turn riders have the engine in the back and are typically
steered with two levers that control the rear wheels independently.
(There are a few models that have steering wheels instead of levers
for those who are more comfortable with that type of steering
system.) The main advantages of zero-turn mowers are speed and
maneuverability. It’s possible to reduce your mowing time by as
much as 50 percent with a zero-turn mower. Because the steering
levers control each rear wheel independently, you can make the
mower pivot like a soldier doing an about-face (standing in the same
place but now facing the opposite direction). This type of
maneuverability, combined with their faster ground
speed, makes the zero-turn mower much more
productive. Plus, they can be a lot of fun to drive.
Consider the Terrain of Your Yard
● Flat yards can be easily mowed with any style of mower.
Hilly yards, however, may require a self-propelled walk-behind
mower to assist in climbing hills, though they are heavier overall.
In some cases a lightweight push mower may still be easier to
use. Tractors and zero-turn mowers can both handle hills but it
is important to consider safety. The rule of thumb is that if your
mower cannot back up the hill in reverse with the blades engaged,
then the hill is too steep for the riding mower to mow safely.
● Smooth lawns can be easily mowed with any style of mower.
“Country lawns,” as my dad liked to call ours, are rougher and
more bumpy than a well-manicured, smooth lawn, and are usually
large enough that you will use a riding mower. Lawn tractors or
zero-turn mowers will both do a good job. Zero-turn mowers are
faster, but lawn tractors may give a smoother, more comfortable
ride. The prime consideration here is to get a mower that is a
little more rugged than the basic entry-level mower. The extra
durability will more than pay for itself in longer life.
Where to Buy
While there are plenty of places you can get your new mower,
we recommend that you check out your local power equipment
dealer. A mower dealership offers a number of advantages that
big box stores and the internet can’t, including:
1) Information - Equipment dealers are specialists who work on
and use the equipment they sell, stay up-to-date on new trends
and innovations, and often have demo units you can test drive.
They understand what their equipment can and can’t do and how
best to use it.
2) Recommendations - Equipment dealers can help you choose the
mower that fits not only your needs but your budget as well. They
can offer expert advice and suggestions that come from years of
experience, and most dealerships can offer zero-percent financing.
3) Service - There’s a saying that you can’t hammer a nail over
the internet. It’s also true that you can’t fix a mower over the
internet. Anything with moving parts will, at some point, need
maintenance or repair. Your local power equipment dealer has
trained service technicians who work on your equipment right
there in their shops and who stand behind their work.
~ James Reynolds is co-owner with his brother George of H.D. Reynolds
Merchandise, Inc., a full service power equipment dealership in Cheshire,
MA. www.reynoldslawnmower.com, jim@reynoldslawnmower.com
 home & garden

g
Knittin
e s s o ns Quality since 1988
L
ject Licensed and insured
& Pro
He lp

Open Wed-Thurs 12-5pm,

Fri-Sat 10-5pm, and by appointment
Join us for Sit & Knit. All skill levels welcome.
Wed & Fri 2-4pm and Wed 5-7pm
130 Water Street, Lower Level, Williamstown, MA
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11
home & Garden
Clean Your Windows Like a Pro
By Thiago Oliveira
Y ou may be thinking, why should I learn how to clean my
windows like a pro and what will the benefits of that
be for my home or business? Stick with me through
this article, try my suggestions (or consider hiring a professional
service for convenience), and I guarantee that you will have more
days filled with sunshine, a clearer view of our beautiful Berkshire
sky, and a healthier and happier home or office space.
The Benefits of Regular Window Cleaning
● Extend your window’s life - Regular window cleaning reduces
the negative effects of acid rain, mineral buildup, and oxidation.
It’s also a great time to catch rotting windowsills and loose or
cracked glass so it can be repaired promptly. Clean windows
make your home look more appealing, and in business it is a very
important factor in maintaining a professional appearance.
● Reduce allergens and mold - natural allergens, mold spores,
and manmade pollutants gather on your windowsills in and
outside your home. Cleaning your windows regularly will greatly
reduce these health irritants.
● Save money - In addition to making your home or office
brighter and more cheerful, and improving its overall appearance,
the added sunshine you will get from sparkling clean windows
will lead to the use of less electricity and in turn save money. Who
doesn’t want to save more money these days?
Professional Window Cleaning Tips for Better Results
► Try washing your windows with a squeegee and scrubber
and you’ll never go back to a spray bottle and paper towels again!
The equipment you will need for fast, clear, streakfree results
is inexpensive and will last many years. You will need a 14-inch
squeegee with a 14-inch scrubber (my personal preference), a
bucket (a 5-gallon plastic bucket will work well), detergent, and a
few fiber cloths rags or small towels.
► Prepare your own homemade window-cleaning solution:
Mix approximately ¼ cup of ammonia (or white vinegar) with 3
gallons of water in your bucket. Then, mix in one tablespoon of
liquid detergent. It’s just that simple!
► Now that you have your equipment and homemade window
cleaning solution, you’re ready to get started. Follow these six
steps to clean your windows like a pro.
12 Early Summer 2018 | www.OurBerkshireTimes.com
1) First, take the screens out of the windows and put them
somewhere safe. At the end of the process you will come back
and clean them.
2) Dip the scrubber in the bucket and squeeze excess water from
it. Scrub the glass, working at all angles to clean the edges. Make
sure to cover every square inch of the glass. This technique allows
you to get great results immediately.
3) Next, tip the squeegee so that only the corner contacts the
glass. Then, starting at the top corner of the glass, clean a narrow
strip from top to bottom on one side. This clean strip makes
it easier to start the horizontal strokes. Move the squeegee
horizontally across the glass, but vertical strokes will work too.
If you work vertically, angle the squeegee to direct excess water
toward the unclean areas.
4) Use the fiber cloth to wipe away the excess water around the
entire perimeter of the window. You can also use the fiber cloth
to remove any streaks left behind on the glass.
5) Don’t think it’s over quite yet! Most people don’t remember
the necessity of cleaning the windowsills. For this, professionals
use a sea sponge, but to simplify for home use you can use small
towels or fiber cloths to wipe all the dirt away.
6) Now that the windows are done, the time has come to clean the
screens. If you have allergies like me, you will be better off washing
the screens instead of brushing them out. To wash the screens,
bring them outside first and lean them against an outside wall or
fence. Use a hose to rinse the screen thoroughly. This process
should remove most of the dirt. Using a nylon brush, scrub the
screens to take away the remaining
residue. Let them dry for a few minutes,
then reattach the screens in their rightful
places and enjoy the beautiful and shiny
days that are ahead of you.
~ Thiago Oliveira is the president and founder
of F&T Cleaning Services, Inc., and pastor and
leader of the Evangelistic Ministry Church in
Pittsfield. Thiago has lived in the Berkshires for
fourteen years and is married and the father of
two boys. ftcleaningexperts@gmail.com
 home & garden

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www.OurBerkshireTimes.com | Early Summer 2018 13

animal talk
A Pattern of Contamination / By Kristina Dow
I n February 2018, the FDA alerted the general public to the
fact that Darwin’s Pet Products had been the subject of five
FDA recalls of their raw food diets since October 2016;
however, not one of those recalls had been previously reported
to the general public. In each instance, the FDA allowed Darwin’s
to avoid public scrutiny of its recalls by deeming it acceptable for
Darwin’s to proffer only a discreet, private notification to its direct-
ship consumers. While that alone constitutes a troubling lack of
the usual transparency associated with pet food recalls, there brews
an even greater concern. But first, some background . . .
In its oversight of raw meats intended for human
consumption, the USDA presumes a cultural awareness of safe
handling practices, and so allows managed-risk levels of pathogens
in raw meats intended for human consumption. But the FDA,
overseer of pet food safety, presumes a cultural complacency with
regard to safe handling practices for pet foods, and so maintains a
standard of zero-tolerance for pathogens in foods intended for pet
consumption. Commercial raw meat diets for pets are, therefore,
held to a stricter pathogen control standard than are raw meats
intended for human consumption.
But there is yet another mitigating factor when it comes to
pathogens and raw food diets for pets: Mother Nature expressly
equipped her carnivores to survive (and thrive on) a species-
appropriate raw meat diet, reasonable levels of pathogens
notwithstanding. Enzymes in the saliva of our carnivorous dogs
and cats begin the destruction of harmful bacteria that might be
CARING FOR PETS SINCE 1957
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Convenient Location with Ample Parking
on Route 7 less than a minute south of Guido’s
Mon-Fri 10a-6p Sat-Sun 10a-4p
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14 Early Summer 2018 | www.OurBerkshireTimes.com
found in a raw meat diet, and the process of pathogen control
continues with the pathogen-destroying acidity of the raw-
fed carnivore’s gut. In contrast, when a traditional plant-based
dry kibble is consumed (and don’t be fooled, all dry kibbles are
plant-based), the pH level in the gut is far too alkaline to destroy
pathogens, and the high levels of carbohydrate sugars encourage
pathogen proliferation throughout the digestive tract.
Keeping in mind the strict pathogen control standards for raw
meat diets for pets, as well as the pathogen-unfriendly biochemistry
of the raw-fed carnivore, it should be more easily understood why
recalls of raw food diets for pets are typically limited in scope
(single batches pulled from retailers’ shelves for random testing),
and limited in impact (no complaints nor illnesses reported).
Nevertheless, raw diet manufacturers don’t like getting dinged
for a recall any more than any pet food company does, but the
question of how to avoid a recall and still maintain the integrity of
a “natural” diet has plagued raw diet manufacturers ever since the
beginnings of their normalization as a pet food option. Typically,
there are two kill-step processes for raw food diet pathogen control
that are usually considered.
High pressure processing (HPP) is a cold water pasteurization
technique by which food products, sealed in water-proof packaging
and placed in a water-filled chamber, are subjected to an intense
pressure at levels as high as that measured at the deepest parts of
the ocean. Unlike thermal treatments, HPP does not alter a food’s
nutritional value, taste, texture, or appearance, yet it effectively
improves food safety by neutralizing bacteria, viruses, yeasts,
molds, and parasites. Any collateral damage to beneficial probiotics,
prebiotics, and digestive enzymes is easily addressed with a simple
digestive supplement. HPP is a USDA-approved food processing
technique, and is considered a safe and reasonably natural process.
Alternatively, bacteriophages (aka phages) are viruses that
infect host bacteria and modify the host by injecting phage
genes into the host chromosome. However, as biological “tools”
developed to perform targeted microbial modification, there can
be, when used as a generalized kill-step, an uncontrolled element
with phages whereby the DNA of a donor host may undergo an
unintended recombination within the DNA of a recipient host and
turn a mildly harmful bacterium into an agent of deadly disease.
And so we come back to the haunting of the Darwin’s recalls.
Darwin’s recalls for salmonella and listeria across multiple
productions of food and over a period of many months speak
to the likelihood of a problem with ongoing facility-wide
contamination. Moreover, as raw food diet recalls go, the atypical
Darwin’s recalls, with multiple complaints of illness and the
related death of a kitten, raise the possibility of the development
of particularly virulent strains of pathogens. By all reports,
the Darwin’s pattern of contamination speaks to unmitigated
problems with unhygienic conditions, as well as, perhaps, the
running amok of genetically modified bacteria. In an April
2018 warning letter to Darwin’s (following yet another Darwin’s
recall in March, this time for Shiga toxin-producing E. coli), the
FDA pointedly raised safety concerns with regard to Darwin’s
use of bacteriophages. ~ Kristina “Tina” Dow is sole proprietor of
BensDotter’s Pet in Great Barrington, MA. www.bensdotters.com
 SHOP LOCAL GIFT GUIDE
Shop local  Dine local  Play local  And enjoy our vibrant community

STYLISH Gazebos / Sheds-N-Stuff

Our stylish gazebos come in a variety of shapes, sizes,
styles, and materials, and upgrades such as screens, windows, railings, and benches.
Sheds-N-Stuff has been in business for more than 25 years and we have built solid
relationships with residents in Berkshire County, Bennington County, and across Massachusetts.
We strive to build all our relationships on mutual trust, honesty, and respect. We sell quality,
Amish-made products ranging from mailboxes to gazebos and everything in between.
We also have the ability to customize almost any project to your specific needs.
(413) 743-9964, www.berkshiresheds.com

VIBRANT Handspun Glass Vases / Cheshire Glassworks

These bespoke, handspun glass vases are both decorative
and useful. The translucent quality of the glass brings their vibrant colors to life in
any light. Cheshire Glassworks, run by artist/owner Jill Reynolds, is an independently
owned studio and gallery located in the northern Berkshires filled with sparkling
pendants, earrings, bracelets, and rings, glass vases, and imaginative sculptures. Jill
lovingly creates each one-of-a-kind piece with the magic of fire, glass, and brilliant
color. Now celebrating 12 years in business! Located at 24 South Street, Cheshire, MA.
(413) 743-7828, www.cheshireglassworks.com

POTENT Fire Cider / Berkshire Organics

Berkshire Organics is committed to carrying healthy, quality
products made by small, independent companies. In their Dalton store (and online) you
will find Fire Cider Apple Cider Vinegar and Honey Tonic. This delicious tonic is made
right here in the Berkshires and comes in a variety of flavors that include raw, organic,
health-promoting ingredients like garlic, ginger, onions, horseradish, spicy peppers,
turmeric, black pepper, and citrus fruit in a base of raw organic apple cider vinegar
and wildflower honey. Its distinctive fresh foods taste is potent and energizing. Visit
Berkshire Organics at 813 Dalton Division Road, Dalton, MA, or order online.
(413) 442-0888, www.berkshireorganics.com

WHIMSICAL LizTech Jewelry / Wonderful Things

Follow the yellow brick road to Wonderful Things, owned
by Harry and Debbie Sano, to buy these whimsical Wizard of Oz pins by LizTech Jewelry.
This jewelry is created with mirrored chrome, vintage glass stones, crystal and glass beads,
anodized aluminum, and 24K gold-plated findings, and are hand wrapped and sewn.
Wonderful Things also has the largest selection of yarn, needlework, and craft supplies in
the area along with a wide array of handcrafted gifts. Give the special person in your life one of
these imaginative pins, a fabulous selection of yarn or other craft item, or a gift certificate. Visit
232 Stockbridge Road, Great Barrington, MA. (413) 528-2473, www.wonderful-things.com

15
Engaging children
15 months
through
8th grade

Montessori means
expression

W hen I get really upset with my children, the first thing I
want to do is solve the problem. Tell them what needs
to happen. Take control. Basically, become a dictator.
In those times of frustration or anger, our rational thinking tends
to take a back seat to our emotions. We forget what might be
happening in our children’s internal (and sometimes external
lives). We rush ahead instead of taking the time to help guide
our children.
Yet our children look to us for assistance and support. When
our children are struggling, they need us to show compassion,
patience, and empathy.
Dr. Ross Greene, a clinical psychologist and author of Raising Human
Beings, among other publications, makes an impassioned plea on his
website, Lives in the Balance (www.livesinthebalance.org), asking
adults to recast how we think about challenging behavior. When
children are behaving in challenging ways, Dr. Greene explains, it
is “because they’re lacking the skills not to be challenging. If they
had the skills, they wouldn’t be challenging.”
Dr. Greene also emphasizes two vital themes to better support
our children. “Kids do well if they can,” he states, and, “Doing
well is always preferable to not doing well.”
If we wholeheartedly embrace the fact that our children want to
do well if they can, we take what Dr. Greene calls a “dramatic
departure from the view of challenging kids as attention-seeking,
manipulative, coercive, limit-testing, and poorly motivated. It’s a
completely different set of lenses, supported by research in the
neurosciences over the past 30 to 40 years, and it has dramatic
implications for how caregivers go about helping such kids.”
It’s worth noting that all children at some point demonstrate
challenging behaviors. So how do we, as adults and caregivers,
help children with these challenges?
The first step is to think about what difficulty a child is facing.
The challenging behavior arises because of a difficulty. Listing
specific difficulties helps us shift our thinking away from the
behaviors that can cause us frustration.
Next, at a time when the behavior isn’t happening, we find a time
to connect and make sure it’s a good time to talk. At that point,
we state what we’ve observed: “I’ve noticed it’s been difficult
for you to finish breakfast before we need to leave for school.”
education & workshops
Then, and this is key, we ask, “What’s up?” or “What’s going on?”
This statement of a nonjudgmental observation, and then the
invitation to share, initiates what Dr. Greene calls the Empathy
Step. The Empathy Step is an information-gathering process
in which we really try to understand the child’s perspective and
experience. We listen without reacting, and ask questions or
reflect back answers in order to peel back the layers of what is
really going on for the child in those moments of challenge.
During this time of reflective listening and questioning, it’s
essential that the child is heard, really heard. All too often, we
try to jump in too quickly with advice or solutions, without
giving enough time and space for the child to share valuable
perspectives and insights. Just this process of listening can be
incredibly healing. If a child isn’t used to us really listening, or
we aren’t used to asking questions rather than offering solutions,
a cheat sheet for how to get to the heart of the matter might be
useful. See www.tinyurl.com/yaud7qkp.
Assuming the child has been able to share what’s really going on in
those moments of challenge, we then summarize the child’s concerns
and share our own concern. For example, “I understand, and my
concern is that I feel stressed and anxious when we are rushing to
get out the door in the morning.” We then invite the child to work
together to find a solution that can meet everyone’s needs.
In using this process with children, I’ve found that sometimes
I don’t even get to the last steps of stating my concern and
initiating a collaborative problem-solving process. Sometimes it
makes sense to listen to what the child has to share about what
is going on and then let that really settle. Sometimes just the
process of being heard is significant enough for shifts to occur
for the child, as being heard helps the child feel validated.
Now in those moments of frustration or upset, I try to slow
myself down and remember that the child in front of me wants
to do well. My job, at another time, will be to listen and empathize.
And in doing so, I can support that child
in solving problems, learning new skills,
and becoming a more whole human
being.
~Both at home and at The Montessori
School of the Berkshires, K. Meagan
Ledendecker has plenty of opportunities to
practice the collaborative problem solving
model! www.berkshiremontessori.org
www.OurBerkshireTimes.com | Early Summer 2018 17
home
home, &garden
garden& landscape
Our Food System:
AN INVISIBLE FORM OF OPPRESSION
By Mark Hyman, MD
O n April 4, 2018, the fiftieth anniversary of Martin
Luther King Jr.’s death, I was honored to be asked to
speak at Riverside Church in Harlem, the church where
51 years ago to the day Martin Luther King Jr. spoke out about
the injustice of the Vietnam War. From that same pulpit, I gave
a talk about the role of our food system and the food industry in
deliberately subverting public health and targeting the poor and
minorities. The day was focused on Martin Luther King Jr.’s fight
for civil rights and social justice for the minorities and poor. The
harm of the food system, however, affects all of us. Following is
the transcript of the speech I gave on that auspicious night.
R
As a doctor, I took an oath to do no harm. Today, I stand here
because there is harm being done to millions and I must speak
out. We know all too well the visible forms of racism in our
society. We know the inequities in income and opportunity. We
know the brutal violence and discrimination of the police. We
know the shooting of black children. We know the name of
Tamir Rice. We know the name of unarmed black men shot in
the back. We know the name of Stephon Clark.
But we don’t know the names of millions of African Americans
killed every year by an invisible form of racism, a silent and
insidious injustice. This is an often-internalized force of racism and
oppression that disproportionately affects the poor and African
American communities. We do know that 1.3 percent of all deaths
are caused by gun violence. And it is real and tragic and needs to
end. But we may not know that 70 percent of deaths are caused by
chronic disease – mostly the result of our toxic food system. More
African Americans are killed by bad food than anything else.
The science is clear – our processed, sugary, starchy diet is the
single biggest cause of disease and death – type 2 diabetes,
obesity, heart disease, stroke, high blood pressure, cancer, and
even dementia. Our food system is the deadliest weapon used
against the poor and minorities – keeping them poor, sick, and
fat, hijacking their brains and biology. We are told that it is our
personal choice, that being fat results from eating too much and
not exercising enough. That blames the victim – the subliminal
message is that it’s your fault you are fat and sick.
18 Early Summer 2018 | www.OurBerkshireTimes.com
We may think that what we eat is a personal choice that is rooted
in our cultural heritage and family customs. But we know that
the food industry designs our food to be addictive, that they hire
craving experts who work in taste institutes to design what they
call the bliss point of food – all with the purpose of creating
heavy users. These are their internal corporate terms.
What if I told you that the food industry specifically targets the
poor and minorities? It is easy to get someone who is already
drinking a 20-ounce soda to buy a 2-liter bottle of soda. Research
shows that African American kids drink twice as much soda as
white kids. What if I told you that sugar and processed foods
were more addictive than cocaine, that the food industry has
hijacked our brain chemistry, our taste buds, our metabolism, our
bodies, and our minds?
When our foods are biologically addictive the notion of personal
choice is a fiction. It blames the victims for their choices. How
can we take care of our communities when 23 million Americans
live in food deserts? Where the only food available is processed
junk from convenience stores and fast food outlets, and the
closest grocery store is more than a mile away? And where it’s
hard to find fresh fruits and vegetables or healthy food?
But the problem isn’t only food deserts. It is food swamps –
communities filled with fast food chains and bodegas plying
highly processed addictive foods. They sell gallon cups of soda,
and other sugar-loaded beverages, and there are fast food chains
peddling burgers, fries, and fried chicken on almost every street
corner. We know that your zip code is more important than your
genetic code in determining your risk of disease and death. We
also know that our food system is the number one cause of
climate change.
And what about our kids? Forty percent of them are overweight.
We now see 3-year-olds with type 2 diabetes – which we used to
call adult-onset diabetes. We are told that kids’ behavior problems
results from bad parenting. The research shows that African
Americans are far less likely to graduate from high school or go
to college. But if our children go to school with a breakfast of
Coke or colored sugar water and Doritos or Flaming Hot chips,
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how can we expect them to focus or pay attention? These are
not foods. They are foodlike substances with no nutritional
benefit. This diet creates an “achievement gap” because kids are Hydro Health of Western Massachusetts
too sick to learn – and affects far more kids of color than any Body Detoxification for Wellness
other group. These kids are less likely to go to college and earn
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media. And minorities and African American kids are targeted

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you really think it was a coincidence that Paula Abdul and all the
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judges on American Idol had a 24-ounce container of Coke in

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front of them at every show? Top sports stars receive tens of Lisa Baumgart, MPT, FAFS
at yfocus
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millions of dollars from soda and fast food giants to promote “Lisa Baumgart
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their products to our children who idolize them.

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healer/therapist.
31 Williamstown Rd., Lanesboro, MA

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therapy

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focusing on specific, areas few weeks time, I had
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two to three healthy meals a day find that the kids are more
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weaknesses.

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likely to go to college than go to jail. And we incarcerate African
A pay basis to facilitate optimal wellness.
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to Baumgart, MPT, FAFS
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~ Lisa
Americans at five times the rate of white Americans. Much
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determine your strengths
speak to your
s

and weaknesses.
of that is the result of racial targeting by the police and the (413) 442-7007  greylockpt.com Lanesboro, MA
A
company, club or Our unique approach to 
organization - physical therapy is called
judicial system. But it could be that much violent crime is also
is

noisses tsrif y rev eht nI

complimentary! Applied Functional
the result of our diet that robs us of our minds and affects Science or Chain Reaction
called

Transformation.
our thinking, judgment, and ability to make good choices. You
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may think that’s too far-fetched. But studies have shown feeding
violent prisoners healthy diets in prisons can reduce crime by 56
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percent. When a multivitamin is added – because they’re all so

a“Lisa
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function!
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nutritionally deficient – violent crime goes down by 80 percent.

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We know that the task of ending mass incarceration and the
7

New Jim Crow is complex and urgent. We know that the task
,

of building a just food system is also complex and urgent. We

”.niap on tsomla
0

healer/therapist.
tragmuaB as

have to build a new food system together. Part of this task is

amstown Rd., Lanesboro, MA oleInhcthe

listening to the voices of those directly affected by our toxic

oD - first sessions
0

oR nvery
food system. I once received a letter from a prison, from a
murderer who changed his diet in prison and realized that his

413-442-7007
7

whole life of eating junk had made him violent and eating real
she reduced my pain
food transformed him into a different person.
-

scimwellanyd novero suc50%. of eW In a

The food industry employs nefarious tactics to prevent change.
2

They buy friends, silence critics, and sweeten their profits. I

Baumgart
4

was part of a documentary called Fed Up – a movie about how

few weeks time, I had
, MPT almost no pain.”
o t y d o b e l o h w e h t f o
our food system makes us sick and fat with addictive sugary,
4

starchy products. I met with Bernice King, Martin Luther

King Jr.’s daughter, and she explained to me that nonviolence
shtgnerts ruoy enimreted
-

also includes nonviolence to ourselves. She was excited about

ring Function & Fitness.sessenkaew d-nDon

showing Fed Up at the King Center in Atlanta. But a few days
Rochelo
3

a
later I got a call that the we couldn’t show the film. Why, I
asked. The answer: Coca-Cola funds the King Center.
1

ot hcaorppa euqinu ruO r

4

The Dean of Spelman College in Atlanta told me that 50

dellac si yWe parfocus

eht laon cisdynamics
continued on page 20
www.OurBerkshireTimes.com | Early Summer 2018 19

yhp
 Our Food System:
AN INVISIBLE FORM OF OPPRESSION / continued from page 19
percent of the entering class of African American freshman our food system is a revolutionary act. There are things we can’t
women had a chronic disease – type 2 diabetes, hypertension, change as individuals. But we all eat. We vote three times a day
or obesity. I asked her why there were Coke machines and with our fork. The single biggest political act and the single biggest
fountains all over campus. Coca-Cola is one of the biggest act of self-love, of rebuilding our communities, is to choose real
donors to the college. The NAACP has received 2.1 million food. So, what is real food? It’s pretty simple. Next time you pick
dollars from Coca-Cola alone since 1986. Coca-Cola also up something to eat, ask yourself this question: Did God make this
funded the Hispanic Federation. Is it any surprise the NAACP or did man make this? Did God make Doritos or a Coke? No. Did
and Hispanic groups oppose a soda tax? We cannot stand for this. God make an egg or broccoli? Yes. We can teach our kids and teach
ourselves how to choose and eat food that brings
Martin Luther King Jr. once said, “Our lives begin life not death. Big Food would have you believe
to end the day we become silent about things that So, what is real food? that it is expensive, that it is difficult, that it takes
matter.” We can no longer be silent about this. It’s pretty simple. too much time. Don’t believe them. It is not true.
If you are African American you are 80 percent Next time you pick up
more likely to be diagnosed with type 2 diabetes, something to eat, ask We need to educate our kids, ourselves, and our
more than 4 times as likely to have kidney failure, yourself this question: communities. We have to do this together. In fact,
and 3.5 times as likely to suffer amputations as we can only do this together.
whites. Yet we remain silent about the role of the
Did God make this
food system killing millions of Americans. They or did man make Black lives matter. Yes. And black health matters,
tell us it is all personal choice. Nonsense. this? Did God make too! The harm done by the global food industry
Doritos or a Coke? affects nearly all humans on the planet in some
Big Food (large industrial food producers No. Did God make an way. This must stop. We can stop it with our fork,
and manufactures) corrupts public health and the most powerful weapon we have to change our
egg or broccoli? Yes.
advocacy groups. They fund hunger groups health, our communities, our economy, and the
like the Food Research and Action Center and health the of the planet.
Feeding America. These hunger groups strongly oppose limiting
the use of food stamps or SNAP to buy soda, despite the fact the Wishing you health and happiness, Mark Hyman, MD
single biggest item of our food stamp bill (more than 7 billion
dollars a year) is soda, or 20 billion servings a year to the poor. ~ Mark Hyman, MD, is a practicing family physician, a ten-time #1 New York
Times bestselling author, and an internationally recognized leader, speaker,
Soda and sugar-sweetened beverages are the single biggest cause of educator, and advocate in his field. He is the director of the Cleveland Clinic
obesity and type 2 diabetes. Our bodies, our health, our children, Center for Functional Medicine. Mark is also the founder and medical director
our communities have been taken from us. It is time we take them of The UltraWellness Center in Lenox, MA, chairman of the board of the
back. It is time we say no to big food and institutionalized food Institute for Functional Medicine, a medical editor of The Huffington Post,
injustice that is causing this slow-motion genocide. It is time to and was a regular medical contributor on many television shows including
free ourselves from corporate interests that privatize the profits CBS This Morning, The Today Show, Good Morning America, CNN, The
and socialize the costs of their products. Taking back our food and View, Katie, and The Dr. Oz Show. www.drhyman.com

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20 Early Summer 2018 | www.OurBerkshireTimes.com

 health & wellness

Biocompatible Dental Materials

HEALTHIER CHOICES / By Drs. Maureen & Jeffrey Viglielmo

I n the past two articles we discussed how we found ourselves

concerned about dental materials and how we safely remove
one of the worst toxins on the planet from our patients’
mouths: mercury. But once mercury amalgam fillings are
removed, one might ask “What should we use to replace them?”
tingling in extremities, headaches, and other unpleasant symptoms.
But luckily, biocompatible metal-free materials can be chosen
for dental restorations when one is aware of these issues. Even
removable dentures and implants have metal-free options.

Depending upon the individual and their sensitivity to chemicals,

Although no manmade product is as good as what you were born
with, the great news is that there are many biocompatible materials
that can be chosen to restore teeth. For smaller restorations,
composite (a mixture of quartz and plastic) can be used. Most
people will recognize these as tooth-colored fillings. For crowns
and bridges, zirconia (a newer ceramic material) can be used.
Both composite and zirconia are metal-free materials, which is an
important goal. We now understand that metals placed in the body
(piercings, prosthetics, dental fillings) can disrupt energy meridians
and also cause a galvanic reaction (when electrons move from
one metal to another through saliva or other body fluid). When
this happens, some people will report a feeling like biting on tin
foil or a metallic taste. These sensations are caused by a current
(many times that of what our nervous system runs on), traveling
through the various fluids within our body. Being so close to the
central nervous system, these currents can cause ringing in the ears,
one replacement dental material may be better than another. The
composites that we use are free of harmful fluoride and BPA (a
chemical that can disrupt the body’s hormones and cause cancer
and other serious illnesses). With Clifford Consulting and Clinical
Research’s Materials Reactivity Test, it’s possible to find out which
dental materials are the least likely to elicit an allergic reaction.
This test can check the suitability of nearly 20,000 dental materials
for the individual patient (a blood serum sample obtained by a local
licensed health care professional is sent to their lab in Colorado).
Our patients also have the option to utilize applied kinesiology
(muscle testing) in our office with Dr. Maureen to check for
sensitivities. Watch for our next article in Our BerkshireTimes
for more about Dr. Maureen’s special interest in nutrition and
detoxification. We encourage our patients to do their own research
if they are concerned about the techniques and materials we
use so that they feel confident in their amalgam replacement.
~ Drs. Viglielmo Biological Dentistry, (845) 339-1619, www.drvigs.com

Drs. Maureen & Jeffrey Viglielmo Biological Dentistry

The beautiful smile we can help you
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www.OurBerkshireTimes.com | Early Summer 2018 21

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