Downtown Living for HU: Historic Kunkel to become student housing.

April 1, 2012 | by Peter Durantine

As Harrisburg University of Science and Technology continues to grow, it has been slowly acquiring housing for students to its downtown campus at 326 Market St., the latest is a 10-year lease on the Kunkel Building, just down the block.

The 98-year-old office building, nine-stories high with a terra cotta tile exterior, is undergoing renovations for 40 to 50 market-rate apartments by Dan Deitchman, president of Brickbox Development Ltd. Last year, he converted the old Governor’s Hotel at 4^th and Market, renamed Residence on Market, into student housing for HU.

The university and Deitchman signed an agreement in March on leasing eight floors – the top six for housing 84 students and the second and third floors for the school’s business incubator.

Deitchman stressed that the students will not be housed in dormitory-style units, but full-fledged apartments complete with kitchens. “These are apartments,” he said.

The developer plans about $4 million in renovations that will include new heating, ventilation and air conditioning and plumbing systems. The 39,000-square-foot building, at 301 Market St., will be renamed Market View Place.

Deitchman, who also renovated Riverview Manor on Front Street and is in the process of restoring the Furlow Building in Midtown, intends to lease the 4,400-square-foot ground floor for commercial use such as a retail shop or restaurant.

University officials see this latest addition for student housing a plus for the city and the economy. The building will remain on the city’s tax rolls while bringing more than 80 students downtown to spend money at local venues.

With Residence on Market and Market View Place, the university this fall will have housing available for about 180 students, which Dr. Eric Darr, HU’s executive vice president and provost, said is needed.

“We’re well on track to seat over 200 freshman – just freshman – for the coming fall,” Darr said, noting 80 percent of the students are coming from more than 50 miles away. “We’re going to be close to capacity.”

Total enrollment this fall including graduate students is expected to be between 400 and 500 students, Darr said. As enrollment grows, the school is preparing for the likelihood of a third student-housing building sometime in 2014.

“If recruiting for the fall of 2013 is significantly more than we think, then we’re going to have a choice to make,” Darr said.

New Vaccine, Less Pain: New hope in fight against zoster virus.

April 1, 2012 | by Dr. John Goldman

A 71-year-old man notices a severe, sharp pain starting in the middle of his back that spreads in a narrow band down to his belly. The pain is limited to one side of his body. The pain is “one of the worst pains I have ever experienced.” A couple of days later, he notices an outbreak of fluid filled blisters in the same area. The lesions heal over the next week, but leave some scaring. The area stays extremely painful and he requires high dose narcotics for control. After about three months, the pain begins to get better but does not fully subside for a full year.

The above patient has herpes – zoster; an often painful reactivation of the varicella-zoster virus (the virus which causes chicken pox) which most commonly occurs later in life. After the initial infection, the varicella-zoster virus persists in the sensory nerves of the spine. A healthy immune system will limit the virus to the spine where it is does not cause any symptoms.

However, if the immune system is weakened, the virus can reactivate, spread up the nerve to the skin, and cause the recurrence of the chickenpox on the area of the skin enervated by the spinal nerve. The virus damages the nerves it infects and often results in a severe neuropathic pain that can last for months or even years. The pain can be prolonged, severe, disabling, and often requires long term narcotics for control. The resultant decline in quality of life and ability to function is equivalent to being afflicted with a major medical illness such as congestive heart failure, a heart attack, or depression.

Almost all adult Americans have been exposed to the varicella virus and are at risk of developing zoster. Approximately one third will actually develop zoster at some point in their lives. The immune system often weakens as you age. Consequently more than half of the cases of zoster occur in people over the age of 60 and approximately one-third of these older patients will develop post-herpetic neuralgia, the often severe pain described above. Fortunately, there is now a vaccine that can prevent zoster.

The zoster vaccine (Zostavax) is a live attenuated vaccine. It consists of a live version of the varicella-zoster virus which has been weakened so that it is unlikely to cause disease but is still able to stimulate the immune system. In clinical trials, the vaccine decreased the incidence of zoster by about by 51 percent and post-herpetic neuralgia by 67 percent. In patients who had developed zoster, the pain duration was slightly shorter and its severity less.

The only common side effects of the vaccine were pain, swelling, and redness at the injection site, which had occurred about one-third of the time. A chicken pox like rash can also occur at the injection site. However, this occurs in less than one out of 100 patients.

The vaccine is available for anyone above age 60. However, because it is a live vaccine, it should not be given to people who have a compromised immune system including with those with HIV, undergoing chemotherapy, or on chronic steroids.

I routinely recommend the Zostavax vaccine to my patients above the age of 60. The vaccine is very effective, very safe, has few side effects, and has the potential to keep them from developing a disease that has the potential to cause severe, prolonged, and debilitating pain.

The Art of Artichokes: This delicious veggie goes great with Easter dinner.

April 1, 2012 | by Rosemary Ruggieri Baer

I’ve always thought that the strange looking “vegetables” known as artichokes look very lonely in the produce aisle of the grocery store. Does anyone ever buy this unusual member of the thistle family? Concerned that the current crop I was assessing recently might have been there since the last millennium, I awkwardly asked the Giant produce manager if they were fresh. He assured me that they were and that he gets a shipment from California almost every day. Ah ha! Someone is buying them.

Known as carciofi in Italy, artichokes are a harbinger of spring. My father waited eagerly for them every year. My mother steamed them in a simple mixture of olive oil, water and lemon or, if my father got lucky, stuffed them with cheese and breadcrumbs. For us, artichokes were a special treat and served as the main course of our dinner. We dipped the artichoke leaves in melted butter and scraped the sweet flesh with our teeth, savoring every bite.

While most everyone at one time or another has tasted artichokes from a can or the marinated ones in a little jar, nothing can compare to fresh ones. Italians prepare them in endless ways: Cooked in savory stews with chicken and lamb; stuffed with meat, rice or cheese; dipped in batter and crisply fried for the antipasti table. Baby artichokes are especially prized but they are difficult to find in U.S. markets.

Don’t be discouraged by the preparation required before cooking artichokes. While it takes a little time, it isn’t difficult and after the first two or three, the chore will go quickly. The recipe for stuffed artichokes below is as close to that of mother’s that I have. Paired with lamb or ham, it is perfect for Easter dinner. But first, you must learn how to get artichokes ready for cooking.

Preparing artichokes for cooking

Choose fresh, firm, green artichokes and use them as soon as possible after purchase. Wash them in cool water and dry with paper towels. Taking a sharp paring knife, remove the small tough leaves at the bottom of the globe. Using a larger chef‘s knife, cut off the bottom so that the artichoke rests flatly on a surface. Reserve the stem and, for the recipe that follows, peel and finely chop it. Next, remove several layers of darker green leaves until you reach the light green tender ones underneath. Again with the chef’s knife, cut off the top third to one half of the artichoke and discard. Cut off the pointy tips of all remaining leaves with kitchen shears. Place all the cleaned artichokes in a bowl of cold water and the juice of one lemon. Now you are ready to make stuffed artichokes.

Rose’s Stuffed Artichokes

Prepare 6 artichokes as above. In a large bowl, combine the chopped stems, 2/3 cup dried bread crumbs, ½ cup grated Romano cheese, ¼ cup chopped parsley, 1 chopped garlic clove, and salt and pepper to taste. Mix in enough olive oil to moisten the mixture.

Remove the artichokes from the lemon bath and dry them. Spread the leaves apart and place a little of the stuffing mixture inside each layer. Repeat until all the artichokes are stuffed.

Put the artichokes into a Dutch oven or kettle just large enough to hold them. Add water to reach up to 1/3 of the sides of the artichokes and then drizzle olive oil over the top.

Bring the pot to boiling, then cover and simmer over low heat for about 45 minutes. The artichokes should be tender enough when pierced with a knife that a leaf pulls out easily. Add a little more water to the pan if needed during cooking.

When they are cooked, carefully remove the artichokes from the pot and arrange them in a pretty serving dish. They can be served hot or at room temperature. Make them early in the day and they will be ready to lend a Mediterranean touch to your Easter dinner.

There is no delicate way to eat artichokes, I suppose. Just pull out a leaf with its wonderful bread and cheese stuffing and scrape with your teeth. Only the soft inner portion of the artichoke leaf is eaten when prepared this way. They are delicious!

In Italy’s open air markets, the stands will soon be piled high with newly harvested green and purple artichokes and other fruits of spring like fava beans, radicchio and chicory. Italians like to cook seasonally, which accounts for the wonderful freshness of the cuisine. So at this time of year, you will find artichokes in countless dishes, even lasagna.

You will like my mother’ stuffed artichokes. Bouna Pasqua!

Urban by Design: Arooga’s tweaks concept to fit 2nd Street.

April 1, 2012 | by Peter Durantine

Arooga’s owner Gary Huether Jr. had long considered opening one of his sports bar restaurants in the city, but preferred only one location – the corner of 2^nd and Locust streets, the heart of popular Restaurant Row.

When that location became vacant last fall, after the former occupant, Spice, closed, Huether and his business partner, Mike Murphy, took it. After a month of renovations, Arooga’s Draft House & Sports Bar opened on March 7.

It’s half the size of Arooga’s six other restaurants. It has a bank of garage doors that can open during the summer, seating for 125 inside and 75 out, horseshoe bar and 60 televisions. Huether looked around opening day and sounded pleased.

“It’s the center of Second Street,” he said. “The garage doors highlight it.”

Since the first Arooga’s started serving in 2008, Huether has been opening new ones around the region including York this year. His eight places include Brew 22 American Tavern on Allentown Boulevard, near Arooga’s Grill House and Sports Bar.

Arooga’s – the name comes from the Ooga horn – also has wing shacks at Metro Bank Park and the Giant Center. The Draft House, like several other Arooga’s, is a certified Green Restaurant, Huether said.

The Draft House is designed to cater to the urban setting, from workers leaving the capitol and state offices for lunch – they currently can show their id and get 10 percent off – to the nightlife crowds.

It also offers a larger draft beer selection, 56 brands, though a smaller bottle selection. It has 10 wines and four liquors, also dispensed draft style. While the Draft House offers the traditional beers, Coors and Miller Lite, it’s focused more on craft beers.

“We’re going to take it to the next notch, from Samuel Adams to Dogfish Head,” Huether said.

The Draft House will follow Arooga’s traditional menu until after summer, when Huether expects to make changes that appeal to city dwellers and goers. “I think we’re going to see different items selling here than at our other restaurants,” he said.

The wine selection includes two sangrias as well as traditional wines produced by such labels as Red Velvet Cupcake and Fat Bastard. The liquor includes Sagoora (Arooga’s spelled backward) vodka, made by a small crafter using Pennsylvania wheat.

With the large selection of beer and wine drafts, a kitchen that is open until midnight five days a week and until 2 a.m. Friday and Saturday, delivery service and a buffet, Huether believes the Draft House will cater to a wide clientele.

“We’re able to be a kind of hybrid,” he said.

Arooga’s Draft House & Sports Bar, 201 N. 2^nd St., Harrisburg, www.aroogas.com.

The Magnificent Seven: Get to know your Noble Grapes.

April 1, 2012 | by Steve Juliana

In the world of wine there are seven grapes that stand head and shoulders above all others. They have eclipsed their humble European origins and dominate winemaking in all hemispheres. These four reds and three whites are known as the Noble Grapes.

The reds are Cabernet Sauvignon, Merlot, Syrah and Pinot Noir. The white grapes are Riesling, Chardonnay and Sauvignon Blanc. From this fruit arises the finest expression of vinifera. Even though they are grown worldwide, the soil of their origin produces the best, and most sought after grapes, to this very day.

Cabernet is the undisputed king of red wines. Spicy, herbal and tannic are just a few of the words used to describe it. It reigns supreme in the Medoc area of the Bordeaux region. Merlot, French for “little blackbird,” is the other Noble Red in Bordeaux. Not as big as Cabernet, it produces fine, age-worthy wines on its own. When these two are blended together the wine is far greater than the sum of its parts.

Syrah is the main red grape in the Rhone valley. The wine it makes is dark and peppery with wonderful fruit overtones. In the southern part of the valley it is usually blended with Grenache as in Côtes du Rhône. In the north it is bottled alone, named after the village where it is grown. A little research is needed to find what you are looking for, but its one of my favorites.

Sauvignon Blanc heralds from the Loire valley in France. Described as grassy, mineral or gooseberries, this white wine is never better any where else in the world. Often overlooked, it is simply delightful matching food with its vibrant acidity. If you get a chance to try some Sancerre, go for it.

Riesling is the only Noble Grape not from France. This wine’s popularity is global even though many people have never tasted real German Riesling. Before World War I, it was the most expensive wine in the world. European politics have done much to diminish its reputation, very unfairly. This wine has the ability to match food that is like no other. Made in styles from austere to voluptuous, there is a challenge for every palate just waiting in the bottle. You will have to research this wine to find a well deserved prize. German wine labels are the most confusing on earth, but well worth the effort. The un-shouldered bottles are green from the Moselle Valley and brown from the Rhine.

When drinking in French Burgundy it’s easy to see what you are drinking. If the wine is white, it’s Chardonnay. If red, it’s Pinot Noir. These are the two great wines from this northern French region. Chardonnay can be firm and mineral, as in Chablis, or luscious and full-bodied, as in Montrachet. Pinot Noir is a finicky little red grape that is hard to grow and vinify. When done right, it is the most sensual of all unmatched in scent, texture and flavor. This is a wine that for some has become their personal muse. I can agree because I have been there. It can be fabulous. Keep sipping, Steve

Steve Juliana of Hummelstown is a wine adviser and a life-long lover of wines.

More Cops for Midtown?: New Improvement District on the table.

April 1, 2012 | by Lawrance Binda

Midtown Harrisburg would get an extra dose of police protection under a plan to create a new improvement district focused on neighborhood security.

The Midtown Improvement District (MID) would hire off-duty Harrisburg police officers to patrol a wide area ranging from Forster to Maclay streets and N.Front to F. 7^th streets, said Eric Papenfuse, owner of the Midtown Scholar Bookstore, who is spearheading the effort.

“This would be specifically dedicated to public safetly,” said Paperfuse. “You fundamentally have to create a safe environment.”

The MID would be funded by a fee for each of the 4,100 properties within the district.

Under the proposal, homeowners would pay a fee equal to one-tenth of 1 percent of the assessed values of their properties, with a minimum of $60 per year. Commercial owners, whose properties tend to have higher values, would pay a fee equal to one-fifteenth of the assessments of their properties, with a minimum of $90.

In addition, the many nonprofit organizations in the district would be encouraged to make a contribution, Papenfuse said.

An annual $420,000 budget would fund as many as 10 off-duty officers, who would be paid about $35 an hour, including insurance and other costs. The MID also would have a physical location, which would act like a police substation.

Papenfuse said the city’s police union is enthusiastic about the proposal, as Harrisburg currently offers little overtime to its officers.

The effort began when a Midtown Scholar employee was robbed walking home after work, said Papenfuse. Since then, several formative meetings have been held with various neighborhood groups, which all have signed on, he said.

The MID must navigate a series of steps before becoming a reality.

First, a public meeting will be held April 9 at 7p.m. at Midtown Scholar so residents can hear more about the initiative, ask questions and offer suggestions.

A formal plan then must be drafted and approved by property owners in the proposed district. The proposal would fail if owners representing 40 percent of properties reject it. If it passes muster with property owners, the plan must be approved by City Council.

If all goes smoothly, the MID would take effect about Oct. 1, said Bill Fontana, executive director of the Pennsylvania Downtown Center, which is assisting the effort.

Fontana said there are 35 business improvement districts in the state right now, but that the MID would be the first residential improvement district.

Papenfuse said that the MID is intended to fill in a critical gap in city services, as cash-strapped Harrisburg simply cannot afford extra police.

“We all understand the position the city is in,” he said.

Moving forward, the MID could expand its mission, as it might be able to apply for various grants that would fund additional projects, such as for historic preservation and infrastructure improvements.

“Once we have an improvement district in place, it opens us up to all kinds of other funding possibilities,” said Papenfuse.

50 Years Ago in Hershey: Today’s NBA could learn a lot from Wilt Chamberlain.

March 22, 2012 | by James DeBord

I would like to extend an invitation to Commissioner David Stern and the National Basketball Association to come to Hershey this season to play a basketball game that will rightfully mark the anniversary of one of the most monumental events in the history of American sports, and also to help the league improve their public image in the wake of the recent labor strife that may have left some fans disenchanted. I think a magical night in Chocolate Town may just be what the game needs right now.
For sports fans or those who know their American history, you may recognize the historic connection between the game of basketball and Hershey. March 2, 2012 marks the 50th anniversary of Wilt Chamberlain’s incredible 100-point game.
On this anniversary of the game that took place at historic Hershey Arena, it does not appear that the NBA has planned any significant events to mark the occasion. I believe that is a shame, given the magnitude of what took place on that legendary night a half century ago.
The game of professional basketball could use a figure like the iconic Wilt Chamberlain today. The Big Dipper, as he was known from his earliest days on the playgrounds and in the gyms of Philadelphia, was a tremendous athlete who transcended sports. He became larger than life, like a Hollywood idol during his storied career. Wilt passed away in 1999, but I believe it would be great for the NBA to revive his legacy and return to the site of his 100-point game this season in order to honor his memory.
While Hershey now boasts a new, state-of-the-art arena in the Giant Center, which could perfectly accommodate an NBA game, I could also see the NBA Network, ESPN, Comcast and other sports media outlets interviewing other former NBA legends and players from that night’s game on the floor of the Hershey Arena, which still stands, like a monument to the glory of the game. It would serve as a perfect backdrop for efforts to honor Wilt.
This 50th anniversary of the game will most likely mark the last time that members of the media will have to interview many of the players, fans or employees who were there that night to see Wilt accomplish his magnificent feat. Most of these people are now well into their 70s and 80s, and many of their stories will be lost if we do not work to capture them now.
Remarkably, there is no film of Wilt’s 100 point performance and according to records at the Hershey Arena, only 4,124 spectators paid to see the game on that cold March night. For these reasons – and because I believe NBA executives and the league’s current cast of star players could use this historic occasion to improve their collective image in the public’s eye – the NBA should plan to return to Hershey and honor Wilt Chamberlain and his extraordinary milestone. I doubt it will ever be equaled or bettered for as long as the league exists.
I know there are those who say Wilt’s 100-point game was not about the true meaning of basketball – which is a team sport. There are those who think that the game that night became a mockery when the Warriors sought only to get the ball to Wilt in the final quarter of the game so he could hit the 100-point plateau. To those people I would say that even within team sports there is nothing wrong with great individual achievements. Believe me, from all accounts the New York Knicks were determined to stop Wilt that night and it is often overlooked that Wilt still had to run the floor and make the shots – even with five players converging on him late in the contest. If it was easy for any of the other greatest players in NBA history to duplicate this 100-point feat simply because their teammates passed them the ball consistently during a game, Wilt’s record would not stand alone.
But, because the record does stand alone in the annals of history, the NBA would be well served to return to Hershey this season to honor Wilt’s magnificent accomplishment, as well as to honor an extraordinary man who stands among the greatest athletes the world has ever known.

James DeBord is a writer and researcher who lives in Lancaster with his wife and three children. He has worked professionally in various executive management positions over the years in the corporate, non-profit and public policy sectors.

Movie, Popcorn, History: West Shore Theater, one of area’s last classic moviehouses.

March 22, 2012 | by Fazna Zain

When was the last time you went to the movies and paid less than $8 for a ticket? The West Shore Theater in New Cumberland not only offers a great price but also an old time movie experience.

The theater sits on Bridge Street, adding historical appeal to this small town. Walking into the quaint building feels like you are back in the 1940s. From the paintings on the walls and ceilings to the authentic fixtures, the building reflects the period in which it was built.

“Movies offer a chance to experience a different life and the vintage theatre just enhances that sense of otherworldliness,” said Pamela Reilly, a regular West Shore theater moviegoer.

This antique theatre has been a family run business from the beginning. Fred Bollen and his mother, Violet, became partners in this venture in 1986. They purchased it from the Freister family, the original owners of the movie theater.

Bollen bought the theater because of his love for movies and becoming a business owner had always been a dream. After 25 years of ownership, Bollen reflects on the good and the bad of being a small business owner in a competitive market. As for Violet, she is now in a nursing home due to Alzheimer’s and is no longer able to be a part of their theater company.

“We’ve had good years and bad years. We’re at the mercy of the product, weather and other events in the area,” Bollen said.

Area events like the Farm Show, concerts and sporting events are among his competition. Popular television programs such as Dancing with the Stars and American Idol are also contenders to the theater, especially because television can be viewed at the comfort of one’s home. Regardless of this, the West Shore theatre continues to bring in an audience that enjoys this small town production.

“I love this theater,” said Katie Shradley, a New Cumberland local. “Its casual, traditional, great price and they have amazing popcorn.”

Reilly said, “I love the atmosphere and the historic ambiance of the theater itself. It is part of what gives downtown New Cumberland its identity and feel.”

The theater is a great place to go with your family, friends or your significant other. Bollen wants people to be able to still go to the movies without worrying about cost. He would like to maintain his low prices; however, with an old building comes maintenance issues. He hopes to replace the screen, put solar panels on the roof and go digital in the future, which may possibly mean a small increase in ticket pricing.

Owning the theater gives Bollen full control over how its run, which sets it apart from others in the area. He picks popular movies customers will prefer and sets prices for tickets and concession items. Movies shown here are ones that have recently left the mainstream movie theaters.

Aside from deciding what films to play, he is also responsible for most other tasks from selling tickets to bookkeeping. Bollen’s wife, Deb, along with his best friend Jeff B. and his wife, all work hard to keep the theater running smoothly.

“Every business has its downfalls,” Bollen said. “I still want to own it forever.”

For patrons, this movie theater is old-fashioned and beautiful. It brings in a crowd that is both old, young and in between. It adds culture, history and traditional value to the town. “So many other communities have lost their theaters and that is a big loss,” said Reilly. “So long live historic movie theaters and the people who keep them an active part of the community!”

West Shore Theater, 317 Bridge St., New Cumberland, is open daily including holidays except Christmas and Halloween Parade night. Showtimes are 7 p.m. and 9 p.m., seven days a week, with a 2 p.m. matinee on weekends. Tickets are $3 and $2.50 on Tuesdays. For movie information, call 717-774-7160 or check boxofficemojo.com.

Window Space: Fenêtre Gallery opens to Harrisburg.

March 22, 2012 | by Peter Durantine

Fenêtre, French for “window,” is the new art gallery HACC is opening March 16 on the second floor of its Midtown campus building on the corner of 3rd and Riley streets. It will feature contemporary works of emerging and established artists.

The gallery’s name was selected for an interior window that is part of the 1917 building’s original architecture. The window creates an opening between exhibit space and reception area where light enters through a skylight. Metaphorically, the name is a reference to a window as an opening into the imagination.

The first exhibit opens March 16 with “Visions and Voices: The 2012 South Central Pennsylvania Scholastic Art and Writing Awards,” sponsored by Commonwealth Connections Academy, an online public school. A reception for opening day is from 5-7 p.m., coinciding with “3rd in the Burg.”

Fenêtre Gallery is in a historic landmark, the former home of Evangelical Press, a printing company that operated in the building for decades before being converted into a state office and laboratory. Today, after complete restoration, the building serves nearly 2,500 students enrolled in HACC’s trade and technology programs.

Hours for the gallery will be Friday evenings and several afternoons during the week. Events are free and open to the public. Entrance to the building is at 1500 3rd St.

Mulligan March: It’s do-over time for your resolutions.

March 22, 2012 | by Brenda Hoover

It’s March and for a lot of people those New Year’s resolutions have come and gone – Not necessarily because they have been accomplished, but, rather, we tend to lose steam or motivation. Instead of claiming resolutions, why not set simple and, most importantly realistic goals? By the way, goals can be set any time, not just that the beginning of the year!

Mulligan March – yes, it’s a “do-over”! Hey, if you can do it in golf, then why not also in life? The reality is we’ll have fall backs. Life will get in the way, but if we can set manageable and measurable goals, we don’t have to give up on them. Just start over or pick up and start from where you are at the moment.

Two of the most common New Year’s resolutions are to lose weight or start exercising. What does this really mean? Do you have a plan or the right tools and education to do either? It’s easy to say you are going to do something but the “going about it” can be challenging. Many of us have tried numerous diets and workout plans, but it’s time to stop making it about a diet or “ quick fix” workout plan and make it your way of life. Stop focusing on the end result and focus on what it will mean over all. Make your lifetime goal to be the healthiest you can be. When you focus on being healthy, the rest will take care of itself. I tell my clients over and over, if “diets” worked, we would be the healthiest country on the planet. We spend billions of dollars as a country in the diet industry and we are only getting “fatter”. Stop the madness and get back to the simplicity of leading a healthy lifestyle. Work on achieving proper nutrition in conjunction with sufficient and focused “movement” – like exercise. If you don’t have the tools to do this on your own, search out a reputable nutritionist or fitness expert to help. Now, that’s a resolution!

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