Special Reports

SPCA Pet of the Week: Meet Peanut

Updated 1 year ago

Meet Peanut. She is a lovey, 8 yr old long hair blk,brown and cream tabby cat. She came to the SPCA on Feb. 3rd. She was with someone who was moving and could not keep her. She is blind in one eye and has partial vision in another. We can tell she sees some shadow, movement. She had some neurological issues. She does not need to be on any medications.She is very friendly, lovey and would make a great lap cat. She would be better in a quiet home, she has lived with dogs and birds. Calm surroundings would be best, as having the sight issues, she would be startled easily.She loves to be petted. And she will barely nibble on dry cat food, so it is better to feed her canned. She is up to date 0n everything and also microchipped.Do you have room in your home for Peanut???For more information on Peanut at the SPCA in Trenton call 667-8088 or check out: www.spcahancockcounty.org

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Senior Watch: April 8, 2013

Updated 1 year ago

In Senior Watch, Jennifer Maskala with Rosscare joined Carolyn Callahan on TV5 News at Noon to talk about the Antique Appraisal at Dirigo Pines to benefit the LiveSAFE emergency alert button.Dirigo PinesSaturday, April 2710 a.m. – 2 p.m.For more information:1-800-432-7812 or www.eaaa.org

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I Love My Pet: April 8, 2013

Updated 1 year ago

Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at wabi@wabi.tv. 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 JackHi there! My name is Jack and I am a 1 year old American Pit Bull Terrier looking for a great new home! I’m happy, funny, busy and bouncy and a giant bundle of energy! I love to play and I have lived with other dogs but I do need a cat-free home. I have also lived with children so I will be a good fit for a lot of homes! If you are looking for a young, happy dog, I’m your man!!Join us for our 2nd Annual Bowl-A-Thon at 1-7-10 Bowling and Entertainment Center Splitters Sports Bar and Grille on April 13, 2013 from 12:00pm until 5:00pm. Gather pledges and help us raise money for the nearly 2,500 homeless animals that we take in each year at the Kennebec Valley Humane Society! Please contact Amanda at (207) 626-3491 ext. 107 or email volunteer@pethavenlane.org for more information and to obtain a pledge sheet! Pledge sheets can also be picked up at 1-7-10 Bowling & Entertainment Center in Augusta. Call Ron at (207) 621-1710. For more information contact:Kennebec Valley Humane Society626-3491 or go to:www.pethavenlane.org

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IRS: Tax Deadline Nears

Updated 1 year ago

You have less than two weeks to get your tax returns done or file for an extension. Peggy Riley of the IRS joined Jim Morris on TV5 News at 5 to help out.

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Mind Your Own Business: Spring Business Events

Updated 1 year ago

In “Mind Your Own Business” Deb Neuman joined Carolyn Callahan on TV5 News at 5 with information on spring business events.Spring BIZ EventsMeet the Lenders April 30 EMCC – BangorFMI – mainebusinessworks.orgHuman Resources SymposiumMay 7BangorFMI – emdc.orgEquity Prep SeminarMay 8Target Tech Center – OronoFMI – targetincubator.maine.eduInternational Trade Day May 31 Sable Oaks – So Portland FMI – mitc.comJob FairsEllsworth/April 3 Machias/May 1 Bangor/ May 14FMI – mainecareercenter.comFind out more tips on how to Mind Your Own Business:www.debneuman.com

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Senior Watch: April 1, 2013

Updated 1 year ago

Deborah Wisdom with Sunbury Village talks about a three day Furry Friends Food Bank Fundraiser.The events take place Friday April 5th through Sunday April 7th at Sunbury Village.Friday: Pet Care Tips 11amSaturday: Annual Craft Fair 9am-2pmSunday: Crowning of Mr. And Ms. Furry FriendsEntry Fee: A can or bag or dog or cat food.Location: 922 Ohio St., Bangor For more information: 262-9600

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I Love My Pet: April 1, 2013

Updated 1 year ago

Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at wabi@wabi.tv. 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 JackHi there! My name is Jack and I am a 1 year old American Pit Bull Terrier looking for a great new home! I’m happy, funny, busy and bouncy and a giant bundle of energy! I love to play and I have lived with other dogs but I do need a cat-free home. I have also lived with children so I will be a good fit for a lot of homes! If you are looking for a young, happy dog, I’m your man!!Join us for our 2nd Annual Bowl-A-Thon at 1-7-10 Bowling and Entertainment Center Splitters Sports Bar and Grille on April 13, 2013 from 12:00pm until 5:00pm. Gather pledges and help us raise money for the nearly 2,500 homeless animals that we take in each year at the Kennebec Valley Humane Society! Please contact Amanda at (207) 626-3491 ext. 107 or email volunteer@pethavenlane.org for more information and to obtain a pledge sheet! Pledge sheets can also be picked up at 1-7-10 Bowling & Entertainment Center in Augusta. Call Ron at (207) 621-1710. For more information contact:Kennebec Valley Humane Society626-3491 or go to:www.pethavenlane.org

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Pet of the Week: Meet Cash

Updated 1 year ago

Laurie Pierce from the SPCA of Hancock County joined Carolyn Callahan on TV5 News at Noon to introduce us to Cash.Cash is a 1 year old black and white terrier mix weighing in at 42lbs. He’s full of energy so batten down the hatches! He will do well in an active home. He will need training to learn good manners. He would do better with older children and please no other pets in the house.And a reminder to the public about our St. Patty’s Day specials, the shelter will also be doing micro-chipping for the public for $25.00 each. Dogs must be leashed and cats must be in a carrierFor more information on Cash at the SPCA in Trenton call 667-8088 or check out: www.spcahancockcounty.org

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Mind Your Own Business: Business Scams

Updated 1 year ago

There are plenty of deceptive people out there who are quite willing to take your money. In “Mind Your Own Business” Deb Neuman sat down with Jim Morris on TV5 News at 5 to warn us about business scams.Don’t be FOOLED by these business scams:Charity pitches that aren’t legitCoupon book salesDirectory ScamsOffice Supply Scams Vanity Awards Better Business Bureau – www.bbb.orgMaine Attorney General – www.maine.gov/agFind out more tips on how to Mind Your Own Business:www.debneuman.com

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Senior Watch: March 25, 2013

Updated 1 year ago

Carol Higgins Taylor from Eastern Area Agency on Aging joined Carolyn Callahan on TV5 News at Noon to talk about the yellow file. For more information:1-800-432-7812 or www.eaaa.org


I Love My Pet: March 25, 2013

Updated 1 year ago

Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at wabi@wabi.tv. 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 ArthurHello. It’s Arthur here. I am a 7-year old, short haired, neutered male. And I am up to date on all of my routine vaccinations. I am a super shy but VERY sweet boy who just LOVES to be pet once I get to know you! I have plenty of love to give and I hope you will consider making me part of your family!Join us for our 2nd Annual Bowl-A-Thon at 1-7-10 Bowling and Entertainment Center Splitters Sports Bar and Grille on April 13, 2013 from 12:00pm until 5:00pm. Gather pledges and help us raise money for the nearly 2,500 homeless animals that we take in each year at the Kennebec Valley Humane Society! Please contact Amanda at (207) 626-3491 ext. 107 or email volunteer@pethavenlane.org for more information and to obtain a pledge sheet! Pledge sheets can also be picked up at 1-7-10 Bowling & Entertainment Center in Augusta. Call Ron at (207) 621-1710. For more information contact:Kennebec Valley Humane Society626-3491 or go to:www.pethavenlane.orgFor more information contact:Kennebec Valley Humane Society626-3491 or go to:www.pethavenlane.org

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Wellness Wednesday: Easter Brunch Ideas

Updated 2 years ago

Mary Lavanway is a dietician with Hannaford she shares some Raster breakfast/brunch ideas.Baked Oatmeal Recipe (8 servings) Dry ingredients:2 cups Kashi Heart to Heart Oatmeal (dry) 1/2 tsp baking powder1/4 tsp salt1 tsp McCormick allspice1/2 tsp McCormick cinnamon Wet ingredients:2 1/2 cups sliced fruit (Chiquita Banana – overly ripe so they mash easily, fresh strawberries and blueberries)1 cup milk1 cup Dannon plain yogurt2 eggs1/4 cup real maple syrup, honey, or brown sugar Directions:1. Preheat oven to 350F. Spray I Can’t Believe It’s Not Butter spray on a 8×8 baking dish (or equivalent). 2. Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.Crustless Spinach QuicheMakes 4 servingsIngredients:2 teaspoons canola oil1 medium yellow onion, finely chopped1-6oz bag of Fresh Express Spinach, steamed, drained and chopped (or 10oz pkg of frozen chopped spinach, thawed and drained)6 oz Cabot 50% Reduced Fat Cheddar, grated (about 1 ½ cups)6 large egg whites1 large egg1/3 cup Cabot No Fat Cottage cheese¼ tsp McCormick ground red pepper (cayenne)1/8 tsp McCormick salt1/8 tsp McCormick grated nutmeg1. Preheat oven to 375 degrees F, coat 9-inch pie plate, preferably nonstick, with cooking spray: set aside.2. In nonstick skillet over medium-high heat, heat oil. Add onion and cook, stirring for 5 minutes, or until translucent. Add spinach and stir until moisture has evaporated, about 3 minutes longer.3. Sprinkle cheese evenly in prepared pie plate. Top with spinach mixture.4. In medium bowl, whisk together egg whites, egg, cottage cheese, red pepper, salt and nutmeg. Pour egg mixture evenly over spinach.5. Bake for 30 to 40 minutes, or until set. Let stand for 5 minutes, the cut into wedges and serve.Honey Yogurt Dipping SauceYields: 12 servings (1 oz. per serving) Ingredients:1 cup Dannon® Oikos® Plain Greek Yogurt1/8 cup honey1/2 tsp. McCormick® vanilla extract1/8 tsp. McCormick® cinnamon Directions:1.Mix together yogurt, honey and vanilla. Top with a sprinkling of cinnamon (NOTE: if you cannot find plain Dannon yogurt – I used Dannon® Oikos® Vanilla Greek yogurt instead and used less vanilla extract)

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Daddy Bootcamp for First Time Fathers

Updated 2 years ago

Penquis and Easter Maine Medical Center are teaming up to help men who are about to be fathers for the first time. Denise Trafton joined Jim Morris on TV5 News at 5 to talk about Daddy Bootcamp.Upcoming Class: March 27th, 6-9pm, EMMC’s Brandow conference room.Common Concerns Questions/Topics that Dads have: What is labor and delivery really like? How do I support my partner? How do I change a diaper? How do I hold a newborn? Dads enjoy the opportunity to talk with other men that have been through it and see first hand that “we made it” and you can too. Dads really want an opportunity to feel more confident in parenting a new baby.Overview of what boot camp is: Partnership between the Maine Families Home visiting program at Penquis and EMMC. 1 time workshop – offered every 3 months or so, for expecting dads (in the last trimester of pregnancy) that provides information on becoming a new dad, and an opportunity for men to get their questions answered around parenting, labor and delivery, supporting their partners, what to expect with the whole process.What participants can expect: men only, pizza and drinks, veteran dad attends with his new baby for a hands on opportunity for the brave, laid back atmosphere with a facilitator to help get the conversations going. Dads receive a goody bag filled with a small gift, education materials and resource information.Contact info to register: Denise Trafton -974-2488 or Pam Smedick Houston – 973-8742

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Senior Watch March 18, 2013

Updated 2 years ago

Noelle Merrill from EAAA talks about Collette Vacations.Eastern Area Agency on Aging will be hosting a slide show presentation,Tuesday, March 26, at 2 p.m. for folks interested in learning about a tripto England, Scotland and Wales on a British Landscapes tour, Oct. 10 – 19or a trip to Portugal and its Islands on Nov. 1 – 13. Come hear all aboutthese exciting trips and see breath-taking photos of each local, broughtto you by Collette vacations.For those who wish to take this journey, there are special transportationaccommodations. Travelers may park their cars at Eastern’s parking lot andtake a chartered bus to Logan airport in Boston. No more worrying aboutgetting a ride or where to park the car. It will be safe and sound righthere plus you will be riding with your traveling companions.For more information call Eastern Area Agency on Aging 800-432-7812 or e-mail www.eaaa.org

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SPCA Pet of the week: Meet Koto

Updated 2 years ago

Laurie Pierce from the SPCA of Hancock County joined Jon Small on TV5 News at Noon to introduce us to Koto.She’s a sweet little kitty from a hoarding case. She’s 8 months old. She, and several of her siblings have been at the shelter since October of last year. She has a blocked tear duct which gives her a weepy eye and also interferes with her sinuses. You would never know what this poor thing has been through, as she has a very happy demeanor.There are many wonderful “special needs” animals at the shelter that need a home. And a reminder to the public about our St. Patty’s Day specials, the shelter will also be doing micro-chipping for the public for $25.00 each. Dogs must be leashed and cats must be in a carrierFor more information on Koto at the SPCA in Trenton call 667-8088 or check out: www.spcahancockcounty.org

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St. Patrick’s Day Food with Ann Marie Orr

Updated 2 years ago

Shepherds PieGround beef, lamb or turkeyTablespoon butter & Olive oil Sea salt and fresh pepperSweet onionCarrots2 tablespoons of flourCup of stockDash of WorcestershireCup of PeasDash of paprikaMashed potatoes Variation—mix with cheeseCaramelize onion in butter & oil. Add meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrots, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Place in casserole dish. Top with mashed potatoes. 350 for 40 minutes. Irish Soda BreadIngredients 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Directions Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature. ColcannonIngredients:3 pounds potatoes, scrubbed 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded Cooked ham or bacon 4 scallions, finely chopped Chopped parsley leaves, for garnish Directions Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

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Wellness Wednesday: Healthy Food Ideas for St. Patrick’s Day

Updated 2 years ago

Mary Lavanway is a dietician with Hannaford. In this segment she shares some healthy food ideas for St. Patrick’s Day.Emerald Eggs Ingredients: 6 Hard boiled eggs 1 Cup of Fresh Express Spinach ¼ Cup Hellmann’s Canola Mayonnaise 2 tsp McCormick dried scallions 2 tsp McCormick dried tarragon salt and pepper to taste (optional) 4 thin slices of ham Instructions: Peel and slice, in half, the hard boiled eggs. Scoop the yolks into a food processor and puree with spinach, mayonnaise,scallions, tarragon, salt and pepper. Cut the ham slices into thin strips: fold and place in the hollowed-out egg whites. Fill with the yolk mixture.Strawberry Spinach Banana Smoothie ½ – 6oz bag (about 2 cups) of Fresh Express Spinach Arugula Salad 1 Chiquita Banana 1 Cup My Essentials sliced Strawberries 1 cup of water 1 TBSP Agave Instructions: Blend until very smooth, pour, sip, enjoy!Mixed Greens & Oranges with Balsamic Vinaigrette Ingredients: 2 tsp freshly grated orange zest ¼ cup my essentials Orange juice 2 TBSP Wishbone Balsamic Vinaigrette dressing 1 TBSP minced shallot 1 tsp Dijon mustard ½ tsp McCormick salt ½ tsp McCormick freshly ground black pepper 1 TBSP my essentials extra-virgin olive oil 3 small navel oranges 1-6oz bag Fresh Express Spinach and Arugula (about 4 cups) 1-6oz bag Fresh Express Romaine lettuce, chopped (about 4 cups) 1 small red onion, thinly sliced Preparation:1.) Whisk together orange zest and juice, balsamic vinaigrette, shallot, mustard,salt and pepper in a small bowl. Whisk in the oil until well blended.2.) Remove the rind and white pith from the oranges and discard. Slice oranges thinly, or remove the individual segments by slicing between the membranes. Toss the spinach, arugula and romaine together in a shallow salad bowl. Separate the onion slices into rings. Scatter the onions and oranges over the greens. Drizzle the dressing over the salad and toss. Make ahead tip: The dressing (step 1) can be done up to 2 days in advance: store covered in the refrigerator.

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I Love My Pet March 11, 2013

Updated 2 years ago

Do you want to feature your pet on our station?To do so: Just send us a picture. E-mail it to WABI at wabi@wabi.tv. 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 ChalmersHello. My name is Chalmers! I am a 5-year old, neutered male. I am a shy boy who wants a quiet home and a family who will give me LOTS of treats! I first arrived at the shelter as a stray and after no one came to claim me staff put me up for adoption! I have come a very long way since. Staff and volunteers spent a lot of time with me and because of this I am not nearly as scared and shy as I was when I first arrived! I am hoping you will come in to see for yourself how great I am!Join us for our 2nd Annual Bowl-A-Thon at 1-7-10 Bowling and Entertainment Center Splitters Sports Bar and Grille on April 13, 2013 from 12:00pm until 5:00pm. Gather pledges and help us raise money for the nearly 2,500 homeless animals that we take in each year at the Kennebec Valley Humane Society! Please contact Amanda at (207) 626-3491 ext. 107 or email volunteer@pethavenlane.org for more information and to obtain a pledge sheet! Pledge sheets can also be picked up at 1-7-10 Bowling & Entertainment Center in Augusta. Call Ron at (207) 621-1710. For more information contact:Kennebec Valley Humane Society626-3491 or go to:www.pethavenlane.org

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Senior Watch March 11, 2013

Updated 2 years ago

Angela Lufkin from Gentiva talks about their Safe Strides program which helps homebound seniors regain their balance in their own homes. For more information:1-800-432-7812 or www.eaaa.org


Weight Watchers: Overcoming Vegetable Aversion

Updated 2 years ago

Jackie Conn, from Weight Watchers, shows us how easy it is to Overcome Vegetable AversionVegetables are arguably the most health-promoting food group on the planet. For anybody who wants to maintain a healthy weight they are an absolute necessity. Not everybody wants to eat their vegetables, despite their healthful properties. Veggie haters are both born and made, but Jackie Conn from Weight Watchers is here to share some tips to help people with even the worse cases of vegetable aversion eat their vegetables – and yes – even get to like them!1: Add veggies you almost like to dishes you already love.2: Try them in soup.3: Serve them raw/ try them with dips4: Make them fun.5: Vegetables can be an acquired taste so “Fake it till you Make it!”Vegetable Soup1PointsPlus ValueTrack Prep time: 20 minCook time: 300 minOther time: 0 minServes: 8Here’s an Italian-spin on our famous vegetable soup. We made it in a slow cooker but it can be simmered on the stove top just as well. Ingredients 10 oz fresh spinach, baby leaves 2 medium uncooked carrot(s), chopped 2 rib(s) (medium) uncooked celery, ribs, chopped 1 large uncooked onion(s), chopped 1 clove(s) (medium) garlic clove(s), minced 4 cup(s) vegetable broth 28 oz canned diced tomatoes 2 leaf/leaves bay leaf 1 Tbsp dried basil 1 tsp dried oregano 1/2 tsp red pepper flakes, crushed Instructions:Place all ingredients in a slow cooker: cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.

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