Donald Murray talks about The Longest Day Marathon Bridge Game being held to benefit Alzheimer’s.The Longest Day Marathon BridgeFriday June 21stBangor Motor Inn, Conference CenterRegistration begins at 8amContact numbers: 862-2647 or 989-5448
Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at email@example.com. Please put “Attention I Love My Pet” in the subject line.Or slip it in the mail. send to WABI TV5, Attention I Love My Pet, 35 Hildreth Street, Bangor 04401. If you’d like your picture back, include a self addressed, stamped envelope.Kennebec Valley Humane Society Pet of the Week: Meet BarnumHi, I’m Barnum. I am a Boxer/American Pitbull Terrier Mix. I am a 2-year old, goofy, fun guy who likes to play. I enjoy the company of other dogs, and I love people and attention. I’m kind of a big guy, and sometimes I rough house a little too much when I play, but I mean well! For this reason, I would benefit from being in a cat free home. I am an overall great dog who would just like to find my loving, forever home!For more information contact:Kennebec Valley Humane Society626-3491 or go to:”http://www.pethavenlane.org”>www.pethavenlane.org
Mary Lavanway is a dietician with Hannaford. She joined Carolyn Callahan on TV5 News at 5 with some healthy ideas just in time for Father’s Day.Tandoori Shrimp SkewersServings: 12Prep Time:20 minutes Cook Time: 5 minutesIngredients:¾ cup Dannon plain low fat yogurt¼ cup chopped cilantro2 Tbsp extra virgin olive oil2 Tbsp fresh lime juice4 teaspoons finely minced fresh ginger1 clove garlic, finely minced2 teaspoons McCormick Indian curry powder2 pounds, Natures Place All Natural, raw jumbo shrimp, peeled and deveined (about 36 shrimp)Directions-Combine the yogurt, cilantro, olive oil, lime juice, ginger, garlic and curry powder in a small bowl and stir well. Place the shrimp into a gallon zip-top bag and pour the yogurt mixture over the shrimp. Close the bag and squeeze gently to distribute the yogurt mixture among the shrimp. Allow shrimp to marinate for at least 15 minutes but no longer than an hour.Skewer four shrimp onto bamboo skewers (soak skewers before using to reduce burning) and grill over medium heat for 5 minutes or just until shrimp turn opaque. Serve with fresh lime wedges and cilantro leaves to garnish.
In Wellness Wednesday, Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 News at Noon to clear up some of the confusion when choosing yogurt at the grocery store.Quick Banana Crunch Parfait Ingredients: 1 carton vanilla Dannon® Oikos® Greek yogurt 1/4 cup of Kashi® Go Lean Crunch cereal 1 small Chiquita® banana 1/8 tsp. McCormick® ground cinnamon Directions: 1. Top the yogurt with the cereal, sliced banana and cinnamon. Enjoy!
Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at firstname.lastname@example.org. Please put “Attention I Love My Pet” in the subject line.Or slip it in the mail. send to WABI TV5, Attention I Love My Pet, 35 Hildreth Street, Bangor 04401. If you’d like your picture back, include a self addressed, stamped envelope.
In Today’s Senior Watch, Rob Crone is the Director of Nutrition and Auxiliary Services at Eastern Area Agency on Aging. He joined Carolyn Callahan on TV5 News at Noon to talk about the EZ Fix program.The program EZ Fix helps with minor home repair and cleaning services. The program has been opened up to everyone regardless of age, for a flat hourly rate of $20. This will help everyone who needs a handyman but doesn’t know who to hire or trust. Also, for low-income seniors there is a sliding fee scale so they can still receive help. Low-income seniors can call or drop by Eastern Area Agency on Aging to fill out information to be evaluated for the program.Because of sequestration, Eastern Area Agency on Aging’s operating hours are now Monday-Thursday, 8:00-4:30. Calls and emails received on Friday will be answered the following week. For more information:1-800-432-7812www.eaaa.org
Laurie Pierce, Shelter Manager from the SPCA of Hancock County talks about Gunny.Gunny is a year old, brindle mastiff – staffordshire mix. He is a big love bug. Good on a leash. Likes to play and due to his size, might be better with older kids. Prev. owner said he was good with all kids. Gunny is a great guy even though he has been passed around and not given a stable environment. He deserves a loving, stable home of his own. He came to the SPCA on 5/4/13 due to the most “recent” owner moving. For the month of June the Trenton SPCA is having an “Unleashed Summer Fun Time” adoption event. All dogs that are 1 yr. + , the adoption fee is 50% off. Cats that are 1 yr+, the fee is waived with a min. donation of 25.00!All animals come s/n, microchiped & utd on vaccines.For more information contact the SPCA in Trenton call 667-8088 or check out: www.spcahancockcounty.org
Sally Bilancia, Executive Director, Maine Affiliate of Susan G. Komen for the Cure® and Marcia Larkin Department Director, Penquis, Lynx announce the Maine Affiliate of Susan G. Komen grant renewal to the Penquis Lynx, Ride to Wellness Program. The Lynx: 973-3695 or 1-866-853-5969 Ride to Wellness The Maine Affiliate of Susan G. Komen has announced its 2013 Grantees, awarding nearly $265,000 to eight Maine programs. Among the eight grants funded this year is the Ride to Wellness program through the Penquis Lynx Transportation Program. The Ride to Wellness program helps eliminate transportation as a barrier for women or men living in Penobscot or Piscataquis County in need of breast cancer treatment. The grant will be used to provide transportation services or mileage reimbursement to individuals for medical treatment of breast cancer including diagnostic services, chemotherapy, radiation, support groups and more. *I think it is important to make special note upfront and repeat that the Ride to Wellness is or residents in Penobscot and Piscataquis County. Last time we talked about this on the broadcast a viewer outside of those areas called looking for help. It was hard to see their hopes up for help then not be eligible. It was mentioned that it was only for Penobscot and Piscataquis but not until the end. (Renae) Komen · Local investment: o 75% of the net funds raised stay right in the State of Maine to fund breast cancer education, screening & treatment programs. o To date the Komen Maine has invested over $3 million in our communities· How we determine funding:o Every four years we conduct a community assessement. Access to care was identified as a challenge for our rural communities. In providing transportation assistance, programs like Penquis Ride to Wellness provide one very effective way to address the problem.· Race for the Cure – Bangoro September 15tho The Race series provides over 50% of the revenue Komen Maine invests in mission programs
Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at email@example.com. Please put “Attention I Love My Pet” in the subject line.Or slip it in the mail. send to WABI TV5, Attention I Love My Pet, 35 Hildreth Street, Bangor 04401. If you’d like your picture back, include a self addressed, stamped envelope.Kennebec Valley Humane Society Pet of the Week: Meet FeeneyFeeneyHi! I am Feeney. I am 4 years old, and am a big guy who likes the easy life of relaxing, napping, and just being an overall couch potato! I am a bit reserved at first but can be quite charming once I get to know you! So what are you waiting for?! Come meet me today!For more information contact:Kennebec Valley Humane Society626-3491 or go to:”http://www.pethavenlane.org”>www.pethavenlane.org
Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at firstname.lastname@example.org. Please put “Attention I Love My Pet” in the subject line.Or slip it in the mail. send to WABI TV5, Attention I Love My Pet, 35 Hildreth Street, Bangor 04401. If you’d like your picture back, include a self addressed, stamped envelope.Kennebec Valley Humane Society Pet of the Week: Meet AbbyHello, I am Abby! I am a 5-year, spayed female with a beautiful long-haired black and white coat. I have a great, curious personality! I like to play, I love being pet, and I am also affectionate! I would love to become part of your family! I also come with a microchip, which normally costs $25.00, and ensures that if I get away from your care and am brought to a shelter, I can be identified right away!For more information contact:Kennebec Valley Humane Society626-3491 or go to:”http://www.pethavenlane.org”>www.pethavenlane.org
Ken Banks talks about the upcoming Rock-a-thon at Winterberry Heights.Rock-A-ThonWinterberry HeightsFriday June 21stSunrise to SunsetFor more information:942-6002
Laurie Pierce, Shelter Manager from the S-P-C-A of Hancock County talks about sweet little Kitlin.Do you have room in your home for Kitlin???For more information on Kitlin at the SPCA in Trenton call 667-8088 or check out: www.spcahancockcounty.org
Mary Lavanway is a dietician with Hannaford. She joined Caitlin Burchill on TV5 News at 5 with some healthy ideas for grilled fruit. Marinated Grilled Fruit 1. Clean grill thoroughly and heat to 400°F. 2. Slice desired fruit(s) in half, leaving skin on, and remove seeds and cores. 3. In a large plastic bag or bowl, make a marinade with the juice of one lemon, 1-2 tablespoons of honey (depending on how sweet your fruit is), and a 1/2 teaspoon of nutmeg. 4. Coat grill with cooking spray, and then place fruit directly on the grill or use skewers to make fruit kabobs. Resist moving. Flip softer fruits (peaches, plums, bananas) after 2 minutes and cook 2-3 minutes longer. Harder fruits can tolerate 3-4 minutes per side without falling apart. Need a topping? Reduce the CarcinogensYou may have heard that foods cooked on the grill can containcarcinogens. Here are some ways to have a worry-free BBQ!Cut down on grilling timeGrill smaller portions of meat, poultry, and fish so they cookfaster and spend less time on the grill. Another trick is to precookthe meat, fish, and poultry in the oven or microwave, then finishcooking on the grill.Flip it – flip it goodAccording to recent research using hamburger patties, flippingfood frequently may help prevent the formation of HCAs(compounds that have been shown to cause cancer in laboratoryanimals). To turn meat without piercing it (piercing releases juicesthat drip onto the coals), use tongs or a spatula instead of a fork.Skewer itA fun way to cut down on grilling time is to thread small piecesof meat or fish on a skewer. Scallops and shrimp are naturals forskewers. Try alternating pieces of meat, chicken or seafood withbell pepper and onion pieces, zucchini slices, cherry tomatoes,and/or small mushrooms.Want a great presentation? Use branches of rosemary asskewers. They infuse a hint of rosemary into the food as itcooks – not to mention the beautiful presentation they make.
Hannaford dietician Mary Lavanway talks about healthy ideas for Memorial Day weekend dining.Creamy Tarragon Chicken Salad8 Servings, 1 cup eachIngredients:- 2 pounds boneless, skinless chicken breast, trimmed- 1 cup reduced-sodium chicken broth- 1/3 cup walnuts, chopped- 2/3 cup Cabot reduced-fat sour cream- ½ cup Hellmann’s low-fat mayonnaise- 1 tablespoon McCormick dried tarragon- ½ tsp McCormick salt- ½ tsp McCormick freshly ground pepper- 1 ½ cups diced celery- 1 ½ cups halved red seedless grapesPreparation:1.) Preheat Oven to 450 degrees F2.) Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 degrees F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard the broth)3.) Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.4.) Stir sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add celery, grapes, the chicken and walnuts: stir to coat. Refrigerate until chilled, at least 1 hour.Nutrition info per serving:219 calories: 9 g Fat: 3 g Sat: 2g Mono: 71 mg Cholesterol: 10 g Carbohydrates: 25 g Protein: 1 g Fiber: 372 mg sodium: 354 mg Potassium
Spring has sprung and despite the recent rain, many people are spending as much time doing things outdoors as they can – and that includes shopping.Mainers who shop farmers markets are enjoying both the good food and the outdoor atmosphere.farmers prepare all year for what they call, market season. owners and employees head to markets all over the state to sell their goods. for the customers, it’s a one stop shop.Waterville Farmers’ Market Manager, Hanne Tierney, said, “You can come and get your milk, your cheese, your bread, your meats, and all your veggies for the whole week. So you may find you don’t have to go to the grocery store as often if you’re coming to markets that have a wide diversity of products.”Farmers across the pine tree state head to local markets to meet customers and, of course, make some money. Ad Promotions Coordinator for the Maine Department of Agriculture and Forestry, Jessica Nixon, said, “Farmers are then able to sell their product locally, to take that revenue and but and hire locally as well. So, it affects various aspects of the economy.”Not only do farmers’ markets help the local economy, experts said they can improve diets. “It provides the consumer an opportunity to have education right with the source of the food,” said Nixon.The Waterville Farmers’ Market manager said shopping at markets gives customers a variety all year long. “You’re supporting open land all around us and you’re getting delicious, healthy, and good food. You get to eat with the seasons. All those things are really important.” Tierney continued, “It’s great because we get a relationship with our customers and the customers get the freshest product possible.That customer-farmer relationship can make all the difference when it comes to food quality. Tierney explained, “It means that we’re personally caring how clean that spinach is and how fresh it is. We want to get those customers to come back, so we want the customers to get the best possible product they can when they come from us.”While Nixon thinks markets are Maine involve a lot more than just food. “A lot of them will have entertainment coming in or other activities. So, it really is an engaging environment where they can walk around, really be outside and enjoy that nature component.”Various markets around the state now accept programs like SNAP and EBT, allowing another group of people to eat fresh and enjoy the market environment.Tierney said, “The person who produced it really takes a lot of pride in that and we like to share that with our customers. We want people to come and to enjoy themselves, to chit chat with their neighbors, and have it be a real community center – and this market is wonderful that way.”To find a market near you, head to GetRealMaine.com.
Fail Better Farms has been coming to the Bangor Farmers’ Market for the past few years – talking to customers, giving some cooking tips and making some cash. The farm owners invited TV 5 reporter Jackie De Tore along to find out what it takes to run a stand. On this particular day the owners sold Ribs, Chops, Roasts, and Sausage. De Tore learned pretty quickly what the most popular seller is: Maple Breakfast Sausage.Hanne Tierney, an owner for the farm, said the interaction she has with customers at the markets’ allows her to find out what people really want. “People have been really happy with that change and it’s like alright – they asked for it, we did it, and it’s easy.”Tierney said two of the most common questions center around gluten and sugar. “We have a hot Italian that doesn’t have sugar. Our garlic has very little sugar and chorizo has very little sugar- but we get asked that a lot.”The farm has an easy way to keep track of all of their sales – iPads.Between customer service, sales, and advertising, these farmers do it all. The owners said they use a good balance between modern technology and good old fashion farming.Something, De Tore may need a little more practice in.
If you run a business there are lots of places you can turn to for support. In this Mind Your Own Business, Deb Neuman joined Jim Morris on TV5 News at 5 to talk about a variety of upcoming events you might find helpful.Coming Events for BusinessesNeed help marketing/branding?Ellsworth City HallEllsworth SCOREMay 22, 9:00 – 10:30For more information: 667-2926Seeking $ for an innovation?May 23BangorMaine Technology Institute and the Firstwww.mainetechnology.orgSeeking trade opportunities?Trade DayMay 31S. PortlandMaine International Trade Center www.mitc.com Need help with an innovative idea?Top Gun PrepMaine Center for Entrepreneurial Developmentwww.mced.biz
Steven Callahan survived 76 days adrift in a life boat.The Lamoine man wrote a best selling book about his experiences called “Adrift”.Film director Ang Lee was among those who read it.Lee went on to make “Life of Pi.”That led to a new adventure for Steve Callahan, navigating the high seas of Hollywood.Joy Hollowell has part two of her special report.+++”In 2009, I got a call from David Magee who has worked with Ang Lee since they’ve been in film school together.,” says Steven Callahan. “And David said, ‘Well Ang Lee, the director, wants to come up and talk to you about ocean survival.”Lee and Magee, the script writer for “Life of Pi,” flew out to Maine. The two men went sailing with Steven Callahan and his wife.”And I figured, OK, that was fun but that’s the last I’m ever going to see of these guys,” says Callahan with a laugh.That fall, Callahan got a call from Lee’s producer.”And he said, ‘we’ve gotten the green light, you wanna come to Taiwan? So I said- cool.’”Ang Lee talked with Callahan about his role in the film.”he said, it’s basically an Indian boy in a life boat in the middle of the ocean. So I really want the ocean to be a character. And that really intrigued me,” says Callahan. “Then when I got off the plane in Taiwan, I said, ‘OK Ang, what do you want me to do? And he goes- well, I want you to bring authenticity to the film.’”True to his word, Callahan says he would call out the award winning director on scenes that seemed a bit too Hollywood.”And they wouldn’t always accept what I would say exactly,” says Callahan with a grin, “but I was taken seriously.”Callahan’s official title was Survival and Marine consultant, although he ended up playing many roles on the set.”I ended up kind of directing operations for the wave tank and stuff,” he says, “which was kind of a surprise to me because I knew nothing about it, but nobody else did either,” he adds with a laugh.When Life of Pi was released last fall, Callahan watched his movie debut on the big screen in Bangor. “I wasn’t expecting the film to be real, but I wanted it to be more convincing then most films set on the water” he says. “And I think it achieved that.”These days, Callahan is on a new quest for survival. 15 months ago, he was diagnosed with leukemia.”I spent my 30th birthday in a life raft, I spent my 60th birthday is a hospital bed,” he says. “Definitely I draw on elements of being adrift in a lifeboat. No matter how bad it gets, as awful as it gets, there’s always something in the back of my mind going, yeah, but there’s some positive stuff going on in there.”+++Life of Pi ended up winning four Academy awards, including a Best Director statue for Ang Lee.If you’d like more information on Steven Callahan, go to www.stevencallahan.net.
Steven Callahan’s story of survival has made international headlines and turned into a best-selling book.The Lamoine man first learned how to sail when he was 12 and started building boats not longer after.In 1981, Callahan’s love of the sea would be put to the ultimate test. ===”I’d always wanted to go across the Atlantic or some ocean on a small boat.”When he was 29 years old, Steven Callahan set out to fulfill that dream.He had been at sea for about 10 months and was on the final leg of his journey toward Antigua.”I was just about in the middle of the Atlantic Ocean between northwestern Africa and the Caribbean Islands,” explains Callahan.Suddenly, he felt a large bang against the side of the boat. It rapidly began filling with water.”So there’s this huge flood of water that came in and it was filling up very, very quickly.” says Callahan. “I thought I was going to sink out right.”Callahan ran up on deck and inflated his life raft. He managed to grab some supplies.”I had a couple of cans of stuff and grabbed like a cabbage that came floating out of the cabin,” says Callahan. “And I had about 8 pints of water.”Callahan also had some equipment, including a harpoon, solar stills to make fresh water, and a log book. He knew his chances of being rescued weren’t good. Callahan wasn’t due back home for another month.”I tried to adapt to the attitude that – OK, my voyage isn’t over, it’s continuing, it may be in a much more humble little craft, but I’ll do the same things.”That meant daily navigation plots, with the help of the stars and sun.”I had a chart, so I’d plot out on the chart where I was and I helped me plan out when should I keep the best lookout for shipping,” he says.An aquatic caveman is how Callahan describes his new life.”This ecosystem had developed around the raft, fish started gathering around it.”Those fish were what Callahan survived on after he ran out of food. “As you starve, your body adjusts and it adjusts your psychology as well,” he explains. “A lot of people go, ‘Eww, you ate fish eyes and fish guts and all this stuff.’ And it seems really horrible but actually by the end of the voyage, they were the things that I most looked forward to. It was like- oh fresh fish liver, dessert.’”About two weeks out, Callahan spotted his first ship.”It looked like they were steaming over towards me, and I had this great celebration,” he says, “I’m drinking water, carefully saved water. And they just, jhut, jhut, jhut, steamed by.”8 more ships would pass by, unable to see Callahan’s tiny speck of a life boat in the vast sea. As the weeks turned into months, Callahan continued to put life before death.”I had too much business at age 30. I think I really wanted to have a chance to come back and have a better life, be a better person.”On day 76, Callahan finally got that chance. He had reached land.”These local fishermen came out from the local island, Marie Galante,” he explains. “They were looking out and seeing all these birds hovering above the raft.”Thinking that meant fish, they came upon Callahan. He calls it an emotional moment.”And so they offered to take me into the island.”But Callahan said no, instead encouraging the fishermen to finish what they had started.”It really wasn’t a rational decision at the time,” says Callahan, “it was just this outpouring emotional thing of here’s something I can give these guys.”+++Callahan ended up being treated for dehydration, salt water sores and malnutrition.He had lost about a third of his weight. Turns out, he’d drifted just 60 miles south of his initial destination.Callahan wrote the book “Adrift” about his 76 days lost at sea.For more information, you can log onto www.stevencallahan.net