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Sunday, May 2, 2021

Tree planted in honor of Portsmouth's Herb Hall - newportri.com

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The town of Portsmouth, in cooperation with the Portsmouth Tree Commission and the Portsmouth Historical Society and with the generous support of National Grid, honored Herbert Hall, long-time Portsmouth resident and past president of the Historical Society.

On April 24, a beautiful spring day, concurrent with Arbor Day, over 50 people gathered at the Historical Society to celebrate the life of Herb Hall with the planting of a mature red maple.

A proclamation by the town of Portsmouth was presented by Kevin Aguiar, President of the Town Council and remarks were offered by Jim Garman, Town Historian and Past President of the Historical Society, and Scott Wheeler, chair of the Town Tree Commission.

Herb Hall

The tree was generously donated by National Grid as part of their Earth Day tribute to the town and support for the tree planting was provided by the Portsmouth Department of Public Works.

For more information please go to the portsmouthhistorical.org website or call Anne Burns at 401-225-6550 or email AnneNBurns3@gmail.com.

The Link Lonk


May 01, 2021 at 08:14PM
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Tree planted in honor of Portsmouth's Herb Hall - newportri.com

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Herb

HERB BENHAM: These Joads loaded up, heading east - The Bakersfield Californian

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My beloved editor asked me a week ago what this column would be about. Although the car was packed, the itinerary printed, the car washed and full of gas, we hadn’t left town yet.

“Stef, I’m looking for America, but I have to leave town to find America," I said. "Bakersfield is America and may be more American than most of America but we’ll get back to that in a couple of weeks.”

Which brings up an interesting point: Traveling is the dance between meeting and getting met, seeing and being seen and finding and being found. In other words, when you hit the road as we are in this 6,600-mile cross country, coast-to-coast car trip during which I plan to dive into the Atlantic Ocean when we reach South Carolina, you have no idea who you’re going to meet and what’s going to happen. That can make it fun, rich and sometimes frightening.

Before starting the adventure, at least one home appliance, in our case the fridge, has to quit or show signs that it will fail during your absence and somebody has to cry, in this case, Nora, our 4-year-old granddaughter who loves her grandmother so much that she could only conceive her being away for 10 days because that’s as long a time as she can imagine.

We packed collapsible chairs, matching Smartwater bottles too, all Sue’s idea. Maybe we should have matching luggage too with matching light blue car slippers.

What a glorious first day on the road. Even Needles looked good, greener than I remember it and more picturesque than the name suggests. During the course of the 480-mile drive we had beautiful clouds, sunshine, rain, sleet and snow. The only thing we didn’t have was a rainbow and a choir of angels singing us safely across the desert.

We saw a National Carriers semi from Liberal, Kan. I didn’t think that was possible.

We plugged in the playlist. Every adventure needs one. Ours is 12 hours and 40 minutes long. The first song was “Love Reunited,” by The Desert Rose Band. We were driving through the Mojave Desert and the song appeared.

I was feeling so good I opened a bag of jelly beans because although I was looking for America, I’m also looking for the perfect jelly bean. These were too small, too sour or too fruity out of nowhere. The bag was large and I hate to abandon a large bag of jelly beans because it’s not in my nature to do so. This decision occupied my mind for about the next 80 miles.

After an almost perfect car lunch of turkey avocado wraps and oatmeal raisin chocolate chip cookies, I started to get tired. We stopped in Seligman, a stop along Route 66, a quick detour from I-40. The first coffee shop was closed but we wandered into the Rusty Bolt, which sold ball caps, T-shirts, key chains, towels and sweatshirts, all emblazoned with Route 66. Inspired, we bought three caps, four license plates with Nora, Henry, Andrew and Lillian on them and one deck of cards.

We paid Corrine who was working the counter. Corrine is a former truck driver who has been to every state in the union except Alaska. She had two cute old English bulldogs at her feet who weren’t going anywhere. Corrine said business hadn’t been very good lately because 70 percent of their trade was foreign and people hadn’t been traveling. I told her it was about to improve. This is something that Traveling Herb knows.

We walked across the street to Route 66 RoadRunner for a mocha latte. They had the same array of Route 66 caps, T-shirts, license plates and playing cards. You mean, there are other places that sell this stuff? I probably could have loaded up at the Flying J Travel Center outside of Bakersfield.

When we arrived in Flagstaff, Ariz., our exit took us by the entrance to Northern Arizona University from which my goddaughter Sarah Baker had graduated. It seemed right because we’d found out a few minutes earlier that Sarah had been offered her first nursing job in San Luis.

We pulled into a Courtyard Marriott and I fetched one of those rolling carts. We were clearly not in car trip shape because when I rolled it to the front entrance, I was startled to see a reflection in the glass and thought, “Who’s that idiot bringing all that stuff in?” That idiot was me and I was loaded up like the Joads.

We ate dinner at Pato Thai Cuisine whose wall decor was a series of colorfully painted doors. Our waiter was a friendly young dark-haired man named Sripum Krathinthong, whose grandfather had fought in the Vietnam War. Soon he and his friends were starting their own road trip. Restaurants and the people in them — both patrons and guests — often can be shelter from the travel storm.

That night I got an email from Karen Sallee:

“Time has passed and our paths have not crossed. I read your article today about your upcoming trip and would like to suggest you take a detour to Roswell, N.M. Not for the usual, unexplained alien reasons, but for another different purpose.

“You mentioned you hope to visit national parks and civil rights sites. One such place exists a few miles outside of Roswell. Known as Blackdom, it was a town homesteaded by black citizens escaping oppression and the terror of the KKK. Many women homesteaded the land on their own.

"Best wishes and happy, safe travels, wherever they might lead you.”

We may not make it to Roswell, but Karen reminds me that there are a million stories out there. Ours are but a few.

Next up. After Santa Fe, we’re heading for Oklahoma but tornadoes are predicted. Do we make a midcourse itinerary correction or do we plunge on?

The Link Lonk


May 02, 2021 at 06:15PM
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HERB BENHAM: These Joads loaded up, heading east - The Bakersfield Californian

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Herb

Growing herbs rewarding | Ag / Energy | enidnews.com - Enid News & Eagle - Enid News & Eagle

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By Susie Skaggs

For the novice, herbs are the perfect introduction to gardening. Herbs can be tucked into the border of a flower garden, massed in pots or scattered through rock gardens.

It is very rewarding to go out to my garden and snip some fresh herbs.

I have been growing them for years with little effort and highly recommend everyone to try and grow herbs of your own choosing.

To start, it is a good idea/plan to get a soil sample to see what you may need to add to your soil to make for good growing your herbs. Herbs need 6-8 hours of sun a day. You can make your herb garden any shape that fits your space.

Herbs need good drainage, proper soil, light fertilizing (too much will interfere with the flavor of the herbs) and water. The first two or three weeks after planting herbs, make sure soil stays moist. At the same time, do not overwater. Herbs do like dry soil once established.

When planting your herbs, be as creative as you want. Herb design is a matter of preference.

They can be formal, as in a Williamsburg Garden, with brick pathways, and a sundial or other sculptures as a focal point. Maybe you have an old wagon wheel or old wooden ladder that can be used for planting your favorite herb.

A fast way to get your herb garden off to a good start is to buy plants. However, herbs can be started by seed in a garden house or your windowsill or directly into the ground. If going this route, it takes some planning ahead and patience. Whatever you decide in growing your herbs, it will be very rewarding.

Here is a list of kitchen herbs you may want to grow. Of course, add or subtract what you may or may not want in your herb garden.

1 or 2 Chive plants.

3 or 6 (or more) Sweet Basil plants, more if you love pesto.

2 Rosemary plants.

1 Lemon Verbena plant.

1 Sage plant.

3 Greek Oregano plants.

3 Sweet Marjoram plants.

6 Italian Parsley plants.

3 French Tarragon plants.

3 Thyme plants.

1-3 Dill plants.

1-2 Mint plants.

When planting dill and mint in your garden spots, you need to plant where they can come up year after year where they will not interfere with other plants. These herbs are very invasive.

If you set your herb plants in early May, you will be able to harvest herbs by mid- to late-June.

Only pick herbs just before the buds open, harvest seeds before they turn from green to brown, and be gentle.

In researching what you want from your herb garden, you may not want just kitchen herbs.

Herbs can be used to make potpourri, herb bath salts, gourmet seasoned salts, bouquet garnis, French fine herbes or herb butters.

There are so many ways to enjoy your own herb garden.

Good luck. Trial and error will be your best teacher.

Skaggs is a member of Garfield County Master Gardeners.

The Link Lonk


May 02, 2021 at 05:00PM
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Growing herbs rewarding | Ag / Energy | enidnews.com - Enid News & Eagle - Enid News & Eagle

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Saturday, May 1, 2021

Asheville Spring Herb Festival celebrates 31 years with weekend events - WLOS

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[unable to retrieve full-text content]Asheville Spring Herb Festival celebrates 31 years with weekend events  WLOS The Link Lonk


May 01, 2021 at 10:27PM
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Asheville Spring Herb Festival celebrates 31 years with weekend events - WLOS

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Hollister's Foxhollow Herb Farm brings organic products to the community and beyond - Benitolink: San Benito County News

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Spring has come to Foxhollow Herb Farm in Hollister, and the fields of organic lavender, chamomile, white sage, rosemary and horehound, are reaching their prime. Owner Jackie Mendizabal will be picking the finest of this bounty to make her soaps, lotions, creams, incense, and all of her other products.

Foxhollow came into being in 1995, when Mendizabal and her husband Rey moved from Morgan Hill to a five-acre property in Hollister. The farm’s name comes from the problems they had when they first tried to raise chickens.

“We noticed they were slowly disappearing,” Mendizabal said. “As we were looking around, trying to figure out where they were going, we found a few dens of kit foxes. And we took the name from that.”

Her father, Robert Jimenez, who worked as a migrant farmworker in his youth, sparked her interest in plants by helping her plant her first vegetable garden.

“I remember growing up that he had the most magnificent gardens,” she said. “So I have always had a natural affinity for plants, starting from when I was a young child. As I got older, I wanted to find out what plants do for healing purposes and started studying how they can enhance health.”

The move to Hollister allowed Mendizabal to indulge herself in gardening, eventually tending two acres of lavender. And that left her with a lot of herbs that she could start selling.

“I was working in the health education department at Good Samaritan Hospital, and I started selling my herbs at farmers markets as well,” she said. “One day, my husband said, ‘You really don’t seem to have time for both jobs, so you should probably pick one or the other.’ I chose the farmers markets. I was a little scared at first, but everything grew from there.”

Mendizabal does all the production work herself, cutting and drying the herbs, then infusing them in either olive oil, grapeseed oil, witch hazel, or spring water, depending on what she plans to make. After straining them, she mixes them with melted beeswax and other natural ingredients. 

“I used to have a few employees,” she said. “My husband, who is retired, helps with the gardening and tractor work, and I did have high school girls who helped when I was doing a lot of private label products. But as they left for college, I just scaled back rather than replacing them. I have slowed down a bit as I have gotten older, but I enjoy doing it. It keeps me going.”

The olive oil she uses comes from Oils of Paicines as a base for her healing salve, body butter, lip balm and soap.

“When they started the business 20-plus years ago, the owners met with Jackie” said Shelley Hartman, business manager of Oils of Paicines. “They agreed to carry some of her body care line in our store. After a while, Jackie started using our olive oil in some of her products. The anti-inflammatory and antioxidant qualities of olive oil are a perfect match for what she is doing.”

The relationship between Oils of Paicines and Mendizabal has turned into a great partnership.

While Mendizabal has worked with some of the same plant species for years, she is always open to new things to try.

”I look for new herbs all the time, growing them from seed so I can find out more about them,” she said. “I love my plants. Touching them, working with them, learning about them, even talking to them. I know it sounds silly, but it’s true.”

Her best venues over the years have been the farmers markets, and she hopes to start selling at them again soon. But during the shutdown, her online business kept her going.

“It was hard because, due to COVID, nobody could sample anything,” she said. “But my customers are so loyal, a lot of them were happy to buy from me online. It made me think for a moment, ‘maybe I should just stick to selling that way.’”

Shirie Eshel has been one of those loyal customers, since discovering Foxhollow products at her local farmers market in Mountain View eight years ago.

“Her products are very amazing,” she said. “I use all the creams, massage oils, essential oils. I really recommend the deep moisture face cream, and they have a great facial serum with chamomile and rose. Their hand therapy cream is also wonderful. They have a few different kinds, and I like switching them around. Everything is sourced and organic, which makes me more confident in putting it on my skin.”

Mendizabal spoke of one satisfied customer stocking up on her products before traveling to Africa. The customer sent Mendizabal photographs of her creams and lotions being used by tribeswomen there.

“There is a lot of hard work in what I do,” Mendizabal said. “But I get satisfaction from being with the products from start to finish and knowing people trust them. The thought that someone will open a gift on Christmas Day, and it will be something I made, that gives me a real sense of accomplishment.”

BenitoLink is a nonprofit news website that reports on San Benito County. Our team is working around the clock during this time when accurate information is essential. It is expensive to produce local news and community support is what keeps the news flowing. Please consider supporting BenitoLink, San Benito County’s news.

The Link Lonk


May 01, 2021 at 08:53PM
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Hollister's Foxhollow Herb Farm brings organic products to the community and beyond - Benitolink: San Benito County News

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Herb

Recipe: Herb-Marinated Olives with Garlic Confit make a great picnic dish - OCRegister

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This time of year, I start thinking about picnic snacking with al fresco nibbles that pair well with cheese, cured meats and a sliced baguette. Olives augmented with herbs are a given. The addition of garlic confit adds a welcome touch of sweetness to this olive combo.

To make garlic confit, peel cloves from 2 heads of garlic and place the garlic cloves and 2/3 cup extra-virgin olive oil in small saucepan. Place on low heat and cook until very soft, about 15 to 25 minutes. Cool. Remove garlic and refrigerate in airtight container until ready to use, up to 2 days; they can also be frozen. Refrigerate oil in a separate container up to 1 week; use leftover garlic or oil in vinaigrettes or with cooked vegetables, pasta or crostini.

Herb-Marinated Olives with Garlic Confit

Yield: About 4 cups

INGREDIENTS

4 cups green olives, drained; see cook’s notes

1/2 bunch Italian parsley, washed, dried, coarsely chopped

6 sprigs fresh thyme, leaves picked and finely chopped

2 sprigs fresh rosemary, leaves picked and finely chopped

6 to 8 garlic cloves from garlic confit; see cook’s notes

1/2 cup extra-virgin olive oil from garlic confit

Optional: Meyer lemon; see cook’s notes

Cook’s notes: If I’m shopping for green olives at my local supermarket, I use two 6-ounce cans of Santa Barbara Olive Company medium-sized green olives or an equivalent amount of Castelvetrano green olives (I prefer the later unpitted, but the choice is yours). And if I have some tasty black olives on hand, I throw in some of those. Often, I also add small wedges of Meyer lemon. I cut a wide crosswise slice of the lemon and cut the slice into sixths or eighths.

PROCEDURE

1. Combine all ingredients in a nonreactive bowl; toss well. Cover tightly and refrigerate 1 to 2 days. Serve at room temperature.

Source: Adapted from “Martha’s Entertaining: A Year of Celebrations” by Martha Stewart (Clarkson Potter, $75)

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

The Link Lonk


May 01, 2021 at 11:54PM
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Recipe: Herb-Marinated Olives with Garlic Confit make a great picnic dish - OCRegister

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Herb

Herbert “Herb” James Brown, 91 | Obituaries | sidneyherald.com - Sidney Herald Leader

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Herbert “Herb” James Brown, 91, of Richey, Montana passed away on Monday, April 26, 2021 at the McCone County Health Center in Circle, Montana.

Herb was born on Dec. 7, 1929 to William and Magdalene (Nuemiller) Brown in Poplar, Montana. He was raised and educated in Richey, where he graduated from Richey High School with the class of 1947.

Following graduation, Herb stayed in the Richey area where he farmed until he was drafted into the United States Army in 1955 where he served for two years until his honorable discharge in 1957. Herb returned to Richey where he continued farming until he retired in 1994. He also drove a rural mail route for ten years until he completely retired in 2000.

Herb was united in marriage to Agnes Bailly on Aug. 28, 1951 in Riverside, Montana and to this union six children were born.

Herb enjoyed trapping and gardening; in the offseason he enjoyed reading about trapping and planning his garden for the next year. He loved spending time with his family and grandchildren and great grandchildren, and of course trying to teach them how to trap and garden.

He was preceded in death by his parents; his wife, Agnes; an infant son, Robert Brown; granddaughter Bailly Brown; three sisters, Mildred Hughes, Verna Michelson and Beverly Rowe; three brothers, Harlen “Harn”, Howard “Bud”, and Harold “Sonny.”

He is survived by his children, Mary (Scott) Clark of Billings, Montana, Charles (Margaret) Brown of Miles City, Montana, Lenora (Darren) Limesand of Bowman, North Dakota, Jim (Lacee) Brown of Richey, and Lanette (Rondel) Beery of Richey; brother, Harvey “Mitz” (Betty) Brown of Richey; sister-in-law, Freida Brown of Kalispell, Montana; brother-in-law, Jerry Rowe of Billings, Montana; grandchildren, Ryan (Kendra) Clark of Bismarck, North Dakota, Joe (Mary) Clark of Billings, Gregg (Cassie) Clark of Miles City; Tyrel Brown of Dickinson, North Dakota, Conner Brown of Miles City; Dayln Limesand (Fiance’ Rebecca) of Eagan, Minnesota; Rylan (Erika) Limesand of Bowman; Kadyn Limesand of Bowman; Taylor (Austin) Standley of Big Timber, Montana, Kyler Brown of Richey; Danielle (Seth) Servais of Richey; and David (Malori) Beery of Richey; and great-grandchildren Kaleb, Maya, and Ella; Camryn, Maclayn, and Quinn; and Rylee Clark, Lila Limesand, Bridger Standley and Baby Boy Standley, which Herb thought “Badger” would be a good name for him, and Dannica Servais and numerous nieces and nephews.

Visitation will be from 5-7 p.m. with a Rosary service beginning at 7 p.m. on Thursday, May 6, 2021 at St. Frances de Sales Catholic Church in Richey. Mass of Christian Burial will be at 11 a.m. on Friday, May 7, 2021 at St. Frances de Sales Catholic Church in Richey with Fr. Joseph Ponessa officiating. Rite of Committal with military honors will be in the Richey Cemetery.

In lieu of flowers, donations in Herb’s name can be sent to St. Jude's Hospital or to Children's Cancer Research.

Silha Funeral Home of Glendive, MT has been entrusted with the arrangements.

The Link Lonk


May 01, 2021 at 03:48AM
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Herbert “Herb” James Brown, 91 | Obituaries | sidneyherald.com - Sidney Herald Leader

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Founder of herb garden at Morton Grove church inspired by 12th century St. Hildegard - Chicago Tribune

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