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Simply Healthy

St. Patrick’s Day is well known for all things green and the myth of the leprechaun, as well as the opportunity to indulge in traditional Irish fare.

The history of the holiday stems from celebration of the arrival of Christianity in Ireland and is considered a feast day. The St. Patrick’s Day feast includes a variety of traditional Irish dishes that are made simply but deliciously with few ingredients, including fish, meat, vegetables and potatoes.

Baked Fish and Chips

For the chips:
3 medium russet potatoes (about 1 1/4 pounds)
1/8-1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt

For the fish:
Olive oil cooking spray
2 3/4 c. bran flakes cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 lb. skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces

Position racks in the upper and lower thirds of the oven. Preheat oven to 450 degrees.

To prepare the chips, cut the potatoes into 1/4-inch-thick sticks. Toss with olive oil and cayenne in a bowl. Place potatoes on a baking sheet and bake on the top rack, turning once, for 25-30 minutes.

To prepare the fish, set a wire rack on a baking sheet and coat with cooking spray. Set to the side. Lightly crush cereal in a bowl, adding one teaspoon of salt and black pepper to taste. In a separate bowl, whisk the egg whites until frothy.

Dip the fish into the egg whites, then roll in the cereal crumbs until coated. Place fish pieces on their side, onto the wire rack and spray fish lightly with cooking spray.

Bake the fish on the bottom oven rack until crisp, about 12 minutes.
 

Crow Creek Tavern

On any given night, the roar of Harley Davidsons are de rigeur outside of Crow Creek Tavern, a hoppin’ little joint located along that Restless Ribbon known as Brookside. Inside, the clink of beer glasses and music emanating, most likely, from a band on the stage tell you that you’re in the right place to have a little fun. But the hidden gem of this tavern – the true treasure – is served on Tuesday nights, when Crow Creek rolls out its burgers and steak fries – a heaping helping of bar food goodness. The generous portion of burger and fry is best enjoyed with a cold beer poured by one of Crow Creek’s attentive bar staff and live music that’s blasted from the stage. It doesn’t get much better than that on a Tuesday evening. 3534 S. Peoria, Tulsa. www.crowcreektavern.com

Stunning Scottsdale

Arriving early enough on Friday to check into your hotel and still enjoy the evening is a good idea, as is taking in dinner at one of the city’s stellar restaurants, such as Mastro’s Steakhouse or POSH’s delightful “improvisational cuisine.”

After breakfast Saturday morning, enjoy Scottsdale’s downtown “trolley” while taking in the duality of downtown and specifically the section known as Old Town. Here you will see Western memorabilia and occasional kitsch juxtaposed un-ironically against high-end shopping and the vibrant Scottsdale Arts District. While downtown, make sure to visit Scottsdale Fashion Square, which, along with Kierland Commons and Scottsdale Quarter are among the most chic shopping destinations – and high-end shopping is definitely one of Scottsdale’s major appeals.

Culture is the name of the game for the remainder of the day and there is plenty to occupy your time. Besides the myriad galleries, the Scottsdale Museum of Contemporary Art and the installations at Scottsdale Civic Center are noteworthy. It is Frank Lloyd Wright’s Taliesin West that is the cultural crown jewel, however. The famed architect built the National Historic Landmark both as his winter home and school, and today it is both an architectural masterpiece and a famed education center. The unusual state historic site Cosanti is not far away and well worth the trip. The innovative home, gallery and studio of Italian-American architect Paolo Soleri is renowned for its experimental structures and combination of architectural and ecological aspects. Other eclectic but worthy destinations include the CAF Aviation Museum in nearby Mesa, and the fascinating Musical Instrument Museum in Phoenix. While in Phoenix, the 125-acre Phoenix Zoo is a good option for kids of all ages. Complete your day with dinner at Crescent Moon for inventive Mexican cuisine, or at the Herb Box in Old Town for outstanding innovation in world cuisine.

Post-Sunday breakfast, it’s time to enjoy the majestic environment around Scottsdale and vicinity. Choose from countless golf and tennis venues. Or the more adventurous might opt for private horseback rides offered by Windwalker Expeditions for the feel of the real old west. Or equip yourself accordingly to hike Pinnacle Peak Park. For a certainly memorable occasion, arrange with Apache Trail Tours for one of their scenic jeep and hike expeditions. The view from an adventure with Hot Air Expeditions is another memory of a lifetime and offers perhaps the most appropriate means to cap off a visit to Scottsdale – peacefully surveying the natural wonders of the desertscape.
But however you choose to spend your last night in town, your Scottsdale excursion is sure to be memorable and to inspire a return visit.

Stay In Style

Scottsdale and the greater region have a vast array of accommodations, including these options.

The Phoenician is surrounded by the beauty and serenity of the Sonoran desert and Camelback Mountain and reflects that serenity and beauty within. Elegant guestrooms, suites and lakefront casitas have all the exquisite appeal one expects of an AAA Five Diamond resort, from wool Berber carpet to marble bathrooms and a litany of amenities. An acclaimed spa, world-class tennis and golf and a magnificent cactus garden are just a few of the beautiful resort features. www.thephoenician.com

Four Seasons Resort at Troon North is nestled in the foothills of Pinnacle Peak and its 210 guestrooms (ranging up to two-story adobe casitas) reflect the hues and textures of the scenic setting, in crafting a marvelous setting. A gorgeous free-form bi-level heated pool is a year-round pleasure and interpretive tours of Pinnacle Peak, stargazing through a professional telescope, and resort guests’ special privileges at the championship golf courses of Troon North Golf Club are just a few of the renowned special features here. www.fourseasons.com/scottsdale/

Gainey Suites Hotel was remodeled in 2008 and the stylish setting belies the fact that the all-suite accommodations feature very similar amenities to the region’s large results at very reasonable rates. Location is another bonus, with The Spa and Health Club at Gainey Village, fabulous shops and myriad restaurants nearby and with the best golf courses in the Valley of the Sun just minutes away. www.gaineysuiteshotel.com

At a Glance

Decades ago, Scottsdale might have just been a Phoenix suburb, but today it is a tony destination unto itself, complete with considerable arts and culture, high-end shopping and accommodations, and some unique regional attractions.
Access: Sky Harbor Airport is served by most major carriers and is located about 20 minutes from downtown Scottsdale.
Population: Approx. 217,000
Climate: Arid with mild winters and very hot summer days.
Main Attraction: A bevvy of destination spas are strong draws to Scottsdale, as are golf, tennis and other outdoor activities. Southwestern art exposed in numerous galleries and Frank Lloyd Wright’s Taliesin West are leading cultural draws.

Hot Picks

Early Bird: Unlike the tropics, there is vast difference between day and night temperatures in arid Scottsdale. To enjoy outdoor activities most times of the year, opt for the early morning for comfort and safety.
Stay Dry: In hard rains, many Scottsdale streets are prone to flooding and Arizona has an uncommon “Stupid Motorist Law.” It says that if someone drives around a barricade to enter a flooded road they will be charged for their rescue.
Jump!: For a unique sidetrip, visit Eloy and Skydive Arizona, where one can experience both traditional – and the rare, indoor – skydiving thrill.

Visit Online

www.scottsdalecvb.com

Irish Eyes Are Smiling

What would St. Patrick’s Day be without corned beef and cabbage? As hard as it may be to believe, this dish is not authentically Irish. Chef Sean Cummings, owner of the Irish restaurant and pub bearing his name in Oklahoma City, helps shed some light on the history of this popular St. Paddy’s Day staple.

Cummings, whose parents are both Irish, says that pork loin – referred to in Ireland as bacon – and not corned beef, was originally cooked with cabbage. Despite this, the Kansas City native says that corned beef and cabbage is always popular at his Irish restaurant.

“On St. Paddy’s Day we prepare and serve about 300 to 400 pounds of corned beef and cabbage,” says Cummings.

The dish has an interesting history. It was originally served in New York to Irish immigrants who came to the states to find work. Since the area was and still continues to be a melting pot of cultures, the Irish ate corned beef, cabbage, rye bread and other scraps that otherwise would have been thrown out.

“The reality is that the Irish were starving. Ireland lost 25 percent of its population to starvation and another 25 percent to immigration,” says Cummings.

Corned beef and cabbage may be made from humble ingredients; however, if handled correctly, the resulting product will melt in the mouth.

The chef shares tips for preparing a mouthwatering version of this Irish-American classic. The first is to use quality corned beef.

“Using good corned beef is key,” says Cummings.

Cummings prefers Boyle’s brand because of the pickling spice that is used, as well as the amount of time that the meat stays in the pickling spice. A traditional English blend, the pickling spice consists of a combination of mace, juniper berries, allspice and cloves and other spices.

The cut of meat is also important. The flat is better quality than the brisket, which is the less expensive cut.

“The flat has the smallest amount of fat and it is an even thickness throughout,” he says.

Another tip for preparing tender, melt-in-the-mouth corned beef is to slice it correctly.

“Slicing against the grain will yield more tender meat; otherwise it will be stringy,” Cummings advises.

Sean Cummings’s Corned Beef and Cabbage

Makes 15-20 servings

5-7 lb. Boyle’s corned beef
(other brand can be substituted)
2 ham hocks
1 onion, chopped
2 cloves garlic
1 cabbage, cut into bite sized pieces

Place corned beef, ham hocks, onion and garlic in a large pot and cover with cold water. Bring to boil and leave at high boil for two minutes. Turn stove to lowest possible boil; cover and cook for approximately four hours, checking to see when the fat layer becomes soft. When soft, the corned beef is done. Remember that “low and slow” makes good corned beef. The internal temperature of the meat should be 180 degrees.

Remove and cool. The fat will be easy to remove with a knife. Put fat back in water. Add cabbage and boil until soft. Use any leftover corned beef for making Reuben sandwiches the next day.

If the more traditional bacon and cabbage is desired, substitute one three-to-four-pound portion of pork loin and cook for two hours instead of four.

Orange You Glad?

The cheerful, bright color of our favorite fruit and juice is having its best year ever, and surprisingly, it doesn’t seem to have a direct correlation to the great football season that the state’s Cowboys recently had. Orange is the name of the game this season, coloring everything from denim and jewels to shoes and sunglasses. Is your spring wardrobe feeling a tad drab? Spruce up those neutrals with a pop provided by an orange belt or nail polish. Does your bedroom need a quick makeover? Throw some tangerine-hued pillows on to bring some much-needed cheer. However you choose to incorporate this season’s must-have color, don’t overdo it, and certainly don’t mix your shades.

Small Changes, Big Results

The physical health and security of the next generation is already and likely to continue to be a hotly debated topic. Many of the issues and controversies will be debated and addressed on the steps of our nation’s capitol, outside of the reach of the average American. Yet with so much out of our hands, we can all take control of our own health and wellness. By incorporating a few basic changes, Dr. Tobie Bresloff, an endocrinologist with St. John Physicians, and Kristy Cover, a registered nurse at OSU Medical Center and certified diabetes educator, say you can stave off diabetes and the serious complications that can stem from this disease. Plus, you’ll feel better right away, they promise.

Covey suggests your first step should be to visit your doctor. Those yearly checkups give you the peace of mind of knowing whether what you are currently doing, regarding your health, is working or not.

“It’s so important to get regular screenings from your doctor,” explains Covey. “Doctors are now diagnosing people with pre-diabetes. By knowing early, your small changes can make a bigger difference in preventing this disease.”

Bresloff confirms the importance of early detection by saying that once you are diagnosed, you are already experiencing the effects and the damage.

“You are dealing with the iceberg before you see it,” he explains. “It’s easier to turn the ship around before impact.” 

Next, Covey suggests relearning about healthy portion control. She suggests visiting choosemyplate.gov.

“It shows you how to divide up your plate,” says Covey. “Portion size is so important, especially when dining out. Cutting back will do so much.”

Portion control helps with long-term health by letting you have what you crave but in a reasonable manner.

“So many of my patients think you can’t eat anything white or with sugar,” explains Covey. “We tell them you can eat anything you want. Just watch your portion sizes and stay within your allotment.”

Bresloff says to focus on what you eat.

“All calories are not equal,” clarifies Bresloff.  “If there is a healthier option, pick it. Choose broiled over fried. Maybe leave the cheese off.

“Reducing 500 calories a day means losing a pound a week,” he adds.

Moving is also important to prevent diabetes, but scrap the idea of endless hours on the treadmill, though.

“It doesn’t’ have to be a marathon; just move,” promises Bresloff.

Cardio, weight training, yoga, pilates, anything will work, adds Covey.

“Find something you love like biking or gardening,” she recommends. “You will get more out of it and stick to it longer.”

Finally, avoid the empty, sugar-laden calories found in sodas and fruit drinks.

“Soda has no nutritional benefits,” explains Bresloff. “Fruit juices have limited nutritional value. Water is really best.”

If sugary drinks are too much a part of your diet to completely give up, Covey suggests cutting your normal intake in half or trying sugar-free options like Crystal Light.

“If you are making changes before you have diabetes, you can make the changes slowly,” encourages Covey. “It may seem hard, but make it doable. Remember diabetes is preventable and all the complications are preventable.”

By going to your doctor, eating healthy portions, making smart choices, exercising and removing empty calories, we can all take charge of our health, and maybe reverse the scary statistic that says this may be the first generation to not live as long as its parents.

“Oklahoma is one of the fattest states in our country,” comments Bresloff. “I think we can change that reputation. We can do better.”

What We’re Eating

Queso

Café Ole

Brookside’s Café Ole is well known in Tulsa for its fresh take on New Mexican food. Burritos with red and green chili sauces, enchiladas and guacamole are just a few standards at this eatery; they even serve delectable brunch specialties, such as omelets and pancakes. One staple the café puts its own spin on, however, is chips and queso. The chips – crispy and corny – merely serve as a vehicle for the uber-thick queso, a thick cheese dip with consistency similar to cream cheese and dotted with bits of green chili, creating a cheesy, dense fiesta in your mouth. It’s a one-of-a-kind treat that keeps patrons happily asking for more, please. 3509 S. Peoria Ave., Tulsa. 918.745.6699

The Pork Carnitas Burrito

Freebirds World Burrito

At Freebirds, rolling burritos is an art form. With options like beans, roasted peppers and onions, garlic, even limes; and sauces galore, it’s easy to get carried away when choosing what to roll with your chicken, steak or pork carnitas. It may be best to start simple at Freebirds; roll up pork carnitas in a classic flour tortilla with whole pintos, red onions, pico degallo, roasted lime and poblano salsa. You’ve got a meal of Texas-sized flavors wrapped up into a neat tortilla package. 7547 S. Olympia Ave., Tulsa. www.freebirds.com

Ham and Cheese

Somewhere Else Deli & Bakery

If a deli in Oklahoma City can find fame for a basic ham and cheese sandwich, it’s certainly doing something right. And at Somewhere Else, they are doing it right. Classic deli sandwiches, like the Reuben, pastrami and meatball sandwich are served piping hot on fresh-baked bread. But the ham and cheese – piled high with generous portions of smoked ham and choice of Swiss, American or provolone cheese – on a homemade white, crusty roll, is a work of sandwich art to behold. Be sure to snag a few deviled eggs on a visit, as well. 2310 N. Western Ave., Oklahoma City. 405.524.0887

Paseo Grill

When you are an eatery located in Oklahoma’s most artistic neighborhood, bordered on virtually all sides by galleries, art studios and creativity, well, you’d better bring your A-game. That is exactly what Paseo Grill has done, and it’s exactly why the fine dining restaurant is still flourishing several years since it burst upon Oklahoma City’s dining scene. Artfully yet simply prepared appetizers give way to big flavors on this menu, such as the Maple Leaf Farms Duck Salad – mixed greens tossed with English Stilton blue cheese dressing and topped with duck breast, grape tomatoes, carrots and duck cracklings –  and the Chicken Saltimbocca – sautéed chicken layered with spinach, prosciutto and provolone and finished with lemon-thyme sauce. Steaks and seafood are skillfully prepared, as are the flavorful sides, such as toasted pine nut orzo and hearts of palm and artichoke medley. An award-winning wine list will certainly have something perfect to pair with the meal. 2909 Paseo, Suite A, Oklahoma City. www.paseogrill.com

The Revamped Plate

In June 2011, the U.S. Department of Agriculture introduced MyPlate as its new food icon to replace the food pyramid.

MyPlate divides a food plate into four food groups: fruits, vegetables, grains and protein, with each food group making up 25 percent of the plate.

Instead of eating an equal amount of fruits and vegetables, however, Michelle Dennison, licensed and registered dietitian with the Harold Hamm Diabetes Center, recommends that a plate have 30 percent vegetables and 20 percent fruits.

“While fruit is great for you and low in fat,” she says, “it is also high in calories and carbohydrates and should be eaten in moderation.”

Instead of consuming fruit juices, Dennison suggests fresh fruit that can be chewed. This way, a person is taking in fiber and feels full more quickly.
Most dietitians, including Dennison, have embraced the MyPlate guidelines.

“The food pyramid was confusing to read and confusing to teach,” says Dennison. “MyPlate helps the general public visually get it; it is something that people can self-learn, instead of having to be taught.”

MyPlate creates a visualization of how a plate should look and if the meal meets proper nutritional guidelines.

“A lot of people don’t keep a running checklist of what they’re eating through the day,” says Saint Francis Registered and Licensed Dietitian Sonja Stolfa. “With MyPlate, they can just focus on what’s in front of them on their plate.” Stolfa has already seen great improvements in many of her patients with the new guidelines.

“After learning about MyPlate, many of my patients have said they didn’t realize how much food they put on their plates and how large restaurant plates are,” she says. “Often, a person can get three meals from one restaurant entrée.”

Dietitians recommend that people eat off a smaller plate in order to trick their minds into thinking they are eating more. Slowing down the speed of consumption is another weight-loss tool.

“Many of us eat beyond fullness because we are eating too quickly and don’t realize that we are full,” says Stolfa. “If we could become more attuned to our body’s triggers and learn to eat slower, we would have much better weight management.”

The key is for individuals to gain control of what they eat and make healthy eating a lifestyle, instead of a short-term diet.

“We have to remember that we are eating to live, not living to eat,” Stolfa says. “Once individuals gain control over their cravings, most find that healthy eating is easy to maintain.”

That doesn’t mean, though, that giving in to cravings is never allowed.

Stolfa teaches the 80/20 rule, where a person’s diet is made up of 80 percent nutritious food. But she does warn of consuming too much sugar.

Sugar is such an addictive food, she says. If people can reduce their sugar intake, they will see big improvements. But we still want to allow ourselves to eat something that we crave occasionally so that we don’t go on a junk food binge.

Stolfa looks forward to seeing MyPlate bring about better nutritional understanding also among children.

“MyPlate is a good start in teaching everyone the proper daily food intake, including children,” she says. “It’s amazing how few vegetables children eat in a day and in a week.”

Dennison, however, cautions her patients to watch which kinds of vegetables they consume. MyPlate categorizes beans, potatoes and corn as vegetables.

“These foods are starchy vegetables,” Dennison says. “If people are eating only these things as their vegetable allotment, they could experience weight gain. Instead, they need to consume mostly leafy green vegetables, which increase fiber, minerals and vitamins.”

A Century Of Preparedness

This year marks the 100th anniversary of the founding of the Girl Scouts by Juliette Gordon Low in Savannah, Ga. An organization that began with a mere 18 members and has now grown to include 2.3 million girl members and 880,000 adult members nationwide, the Girl Scouts intend to mark this significant occasion in style, both locally and nationally.

Girl Scouts In Oklahoma

Girl Scouts archivist and lifelong Girl Scouts member with more than 50 years of involvement, Tippy Hawkins wrote a history of the Girl Scouts in Tulsa using notes from previous historians. Hawkins says that the first Girl Scout Troop in Tulsa began only a few years after the organization’s launch.

During the summer of 1917, local teachers at Lincoln School of Tulsa learned of the Girl Scouts from a summer school conference that they attended in Colorado.

“The idea caught fire with the teachers and was approved by Mr. McLeod (Lincoln School principal) when told about it,” Hawkins says.

The first troop, titled Sunflower Troop #1, was led by one of the school’s teachers, Miss Bertha Blades, and by 1923, 190 girls and adult volunteers were involved with the Scouts, Hawkins says.

One of the first major camping excursions for the group was the creation of Camp Scott, when grounds were given to the Girl Scouts in 1928, Hawkins says. This land gave these early Scouts quite an authentic outdoor camping experience.

“Camp Scott was a happy camp, with well-fed, healthy and happy campers.”

“No one had ever driven on to the campgrounds before as it was strictly ‘virgin’ territory,” Hawkins says.

Although these girls were truly “roughing it,” having to be able to recognize deadly copperhead snakes, one long-time Girl Scouts member, Helen Hauser “Penny” Day remembers the camp fondly.

Day was director of Camp Scott from 1938-1940 and wrote a piece commemorating the camp in 2011, noting on its title page that she is “100 years old and counting.”

Day was able to meet Mr. and Mrs. Scott, the benefactors who donated the Camp Scott land to the Girl Scouts. Being a Girl Scout since she was 10 years old and later a camp counselor, Day writes that she felt prepared to lead the Girl Scouts as Camp Director.

Day recalls exploring the creek with girls who did not have much experience outdoors and catching crawdads, as well as funny stories such as a counselor accidentally falling while holding a cake but still managing to keep the cake off the ground.

“Camp Scott was a happy camp, with well-fed, healthy and happy campers,” Day writes. “I enjoyed every day of those three years (as Camp Director).”

Cookies

The doorbell rings, and you idly wonder who it could be as you open the door. Fortunately, you find that it is more than just your average solicitor. It is a cheerful, patch-covered Brownie offering you Thin Mints (which may be thin themselves, but, alas, any word association ends there).

Not many organizations are as successful as the Girl Scouts in their door-to-door marketing. Girl Scout cookies have become a symbol of the organization, a strong fundraising tool and a successful way to get people involved with the Scouts who might not be otherwise.

And it all began right here in Oklahoma.

The earliest Girl Scout cookies were first baked and sold in Muskogee in 1917, the same year that the Scouts first formed in Tulsa. The Mistletoe Troop of Tulsa is responsible for starting this Scout staple by selling cookies in a local high school cafeteria.

In the beginning, cookies were baked at home by members (with some help from adults) but were not sold door-to-door until a few years later. These simple homemade sugar cookies were sold for about 30 cents per dozen.

Today, there are few Americans who can’t tell the difference between Peanut Butter Patties, Samoas and Thin Mints, or who don’t recognize the brightly colored cookie boxes.

Thanks to the humble beginnings of the Mistletoe Troop, now hundreds of millions of cookies are sold every year.

In addition to keeping the cookie tradition alive, Girl Scouts are still involved in outdoor activities such as camping. But the Girl Scouts have also started many very different traditions and activities since the organization’s inception. Among other anniversary events, Scouts in Oklahoma are planning flash mobs, probably something that founder Juliette Gordon Low did not envision in 1912.

Anniversary Events

In addition to the not-yet-publicized flash mobs, troops all over the country are preparing special events to celebrate the 100th year of the Girl Scouts, and troops in Oklahoma are no different.

Marketing Specialist Beth Turner says that preparation for national events has been taking place since before 2011, and planning with volunteers and managers for local events began early last year.

One such event was the Girl Scouts of Eastern Oklahoma Alumnae Organizational Luncheon, held for former Scouts wishing to be involved in the creation of an Alumnae Association to re-engage Girl Scouts and help events and missions, Turner says.

Turner says that events like this that bring different generations of Girl Scouts together are truly thrilling.

“The stories are beginning to roll in on the positive impact Girl Scouts made when women were girls, and to see how that impact positively affected their futures as well,” Turner says. “Having a successful doctor tell you she credits Girl Scouting for giving her the confidence needed to pursue her medical dreams is priceless.”

Another Oklahoma event is the 100 Hour Fire, a symbol to celebrate 100 years of Girl Scouts. Event Pathway and Community Collaborations manager Celeste Franklin says that different troops and members are currently signing up to have the opportunity to keep the fire going.
“The plan is to conclude the fire on March 12, the actual Girl Scout birthday,” Franklin says. “When we conclude, we will release in fire ‘wish bundles’ submitted by troops.”

“In the case of Girl Scouts, I feel like we are making history with ‘herstory!’”

These wish bundles are made up of twigs tied with green ribbon, and to make them, members make a wish on each twig that is added to the bundle. The bundle is then tied together, and each troop will also choose a “troop wish,” Franklin says.

“The bundle is then delivered to the 100 Hour Fire so that the wishes can be released in the flames to come true in the year ahead,” Franklin says.

Stacey Schifferdecker, troop leader for six years, says that her troop’s wish bundles will have 15 sticks – one for each of the 13 girl members and two for the adult leaders.

“We will talk about what their wishes are and let any of the girls who want to share their wishes do so. After the fire, we will get some ashes from it so the girls will always remember this anniversary,” Schifferdecker says.

Schifferdecker’s daughter, fifth-grader Jocelyn, says that she thinks it is “very cool” to be a Girl Scout during this centennial year and she is excited about the special events.

Schifferdecker says that her troop is familiar with how the Girl Scouts began with Juliette Gordon Low because they have talked about it in the past and intend to revisit the story so that the girls fully understand the historical significance.

Another Oklahoma troop leader, Sheila Stringer, says that her troop of third-graders has already held an anniversary birthday-like celebration and will be involved in several other events this year as well, including the Girl Scout trip to the State Capitol on March 21.

“I am a member of the Bar as a licensed attorney and I am really excited that the girls get this opportunity to see everything at our state Capitol,” Stringer says.

Stringer and her daughter will attend the Centennial Camporee, she says. This national event will take place in Georgia, the birthplace of the Girl Scouts founder, where Stringer and her daughter and others from their troop will join 5,000 Scouts from all over the United States.

Chief communications officer of the Girl Scouts of Eastern Oklahoma Ingrid Williams says that several Oklahoma troops plan to attend national anniversary events such as taking action in the Forever Green community service project in April.

During this year, Williams says that she is especially proud to be part of such an organization that gives girls such great opportunities.

“In the case of Girl Scouts, I feel like we are making history with ‘herstory!’ Not many organizations have the strength of 100 years behind them, a continuing legacy that has launched women into prominent places, and a bright future with continued progress and forward thinking,” she says.