In a state that many deem the "Birthplace of the American Labor Movement," a noticeable trend has been occurring over the past five or six decades.

Union membership is declining, rapidly. In fact, labor unions in West Virginia represent roughly 50 percent fewer employees in the workforce than they did just a few generations ago.

Despite all of that, their political influence remains high. Additionally, the funding behind their political operation continues to flourish despite representing hundreds of thousands fewer dues paying members.

In the past two election cycles, labor unions in West Virginia have spent over $5 million on local political races between direct political contributions to candidates and independent political expenditures (i.e. super PACs) in local elections alone.

Notwithstanding, they lost nearly every local race they spent money on over those past two cycles. But even then, labor unions are still showing that they have no reservations when side-stepping the political will of their membership to promote their own influence - influence that resides primarily with one party and their agenda.

Donald Trump won West Virginia by a wider margin than nearly any other state in the country. Yet, nearly every penny of this $5 million was spent on candidates who did not support or actively campaigned against the president-elect, his policy proposals and his vision for America. This being only one of dozens of examples of how the liberal political candidates this stockpile of money went to support hardly reflects the values of the working men and women who funded it. We could go on for days.

This occurs because labor unions still have an edge over their membership when it comes to funding political activities. That edge is the tiny line between what functions labor union dues actually go toward funding.

Most everyone would agree that the primary role of a labor union is to negotiate with employers for better compensation and benefit packages, improved safety standards and to provide counsel to workers who need the insight. I doubt any labor union executives themselves would pitch joining the union any other way, but that's not exactly where the money they obtain out of a worker's paycheck always goes.

Five million dollars doesn't just appear out of thin air - especially in one of the poorest states in America. Ever received a fundraising letter or a fundraising phone call from a labor union? Yeah, me neither.

That's because labor unions don't raise money for political activity like everyone must do; they automatically deduct union dues right out of their workers' paychecks to "represent" them in the workplace, and from that point, turn around and spend however much they think they need on political activity.

No one is saying unions can't or shouldn't have political interests or be involved in political operations, but when they do, they should at least give the people who fund the operation a simple choice as to whether or not they even want to. We should be mindful of the fact that just because one political party would make life easier on the executives of labor unions, in this case liberal Democrats, it doesn't always mean that party will make life easier for workers who support conservative values like lower taxes, immigration reform, less regulation, energy expansion, free enterprise and so on.

When workers pay dues to fund collective bargaining in the workplace and it subsequently gets put toward political operations that don't support their values in any way, then something is seriously wrong.

On top of that, those workers get no direct disclosure on who those funds will go to support, no itemized report on political expenditures, no authorization form and probably not even a thank you.

Lawmakers in West Virginia have been discussing what ways they can protect workers from these types of deceptive practices and from being forced or coerced into funding political causes or candidates they wouldn't voluntarily throw a nickel at. Laws modeling policies such as "paycheck protection" would allow workers a simple opt-in or opt-out of union political activities, and require funds that go toward collective bargaining or other union programs to actually fund them.

They may also require some disclosure to union members as to how these political funds are spent, but in any form will ultimately put the power back in the workers' hands by no longer allowing automatic deductions from their paycheck for dues and political activities without those workers' direct authorization or consent.

Labor unions pride themselves on fighting for their members' rights in the workplace, and yet these special interest groups tend to shy away from that concept when it comes to their money and being held accountable to those same members whose sweat funds the entire operation to begin with.

As with the other states that have passed such laws, labor unions profoundly opposed having to explain to their members how the money they take out of their paychecks is spent with regard to political activities. One can only hope labor executives will side with their members, rather than their own financial interests, here in the place that led the charge in fighting for workers' rights in the first place.

Bryan Hoylman is president of the Associated Builders and Contractors of West Virginia.

The 115th Congress is already on course to repeal Obamacare, fulfilling a promise Republicans made six years ago when Democrats passed the landmark health care legislation nicknamed for the president.

West Virginia's Republican members of Congress are all in on the abolition. Sen. Shelley Moore Capito, who voted more than 40 times for repeal when she was in the House, believes the opportunity has finally arrived to "repeal and replace," but it's not that simple.

First, Republicans say they want to keep parts of the Affordable Care Act that people like, such as reasonably priced insurance options for people with pre-existing conditions, allowing parents to keep children on their policies until age 26 and expanded Medicaid coverage for low-income families.

There's a lot at stake here for our state. More than 177,000 West Virginians now have insurance under Obamacare's Medicaid expansion and another 37,000 have coverage through the exchanges.

"You will not be kicked off of your coverage," Capito told me on Talkline this week. "There's going to be a time when we're going to figure out the best way to get better coverage for those people, whether it's called Medicaid or an expanded Medicaid, I think those details will be worked out later."

It's that "later" part that bothers Sen. Joe Manchin. The West Virginia Democrat won't vote to repeal Obamacare until there is a viable replacement.

"I'm not betting on the Congress," he told me on Talkline. "I've been here six years and they haven't fixed anything. I'm in the 'fix and repair' category."

Meanwhile, health care providers are wondering what repeal and replace means practically, making it difficult for them to plan ahead.

"There's a lot of uncertainty and unknowns," said West Virginia Hospital Association President and CEO Joe Letnaunchyn. "We have a lot of questions and a lot of concerns about how it would impact the hospitals, the patients we serve and how we're paid for those services."

Politically, once the ACA is repealed, Obamacare becomes Trumpcare. The president-elect and the Republicans are going to take ownership of what happens next. The GOP believes (or perhaps hopes) that health care under their guidance will be better, and that they can avoid the mistakes President Barack Obama and the Democrats made.

But the health care delivery system in this country is unimaginably complicated, and because it involves matters of life and death, it's an emotional issue that touches everyone. Republicans should have learned one thing from the Democrats - any changes that are not bipartisan that don't work will cause serious political damage.

Republicans have been clamoring for this moment, and Present-elect Donald Trump has called Obamacare a disaster. It's their turn now, and the stakes couldn't be higher.

Hoppy Kercheval is host of Talkline, broadcast statewide by the MetroNews Radio Network from 10 a.m. to noon weekdays. Listen locally on WCHS 580 AM.

Here's your chance to relive part of growing up - the school days.

Mountaineer Montessori School is hosting a Montessori Journey and Discovery Experience today to give adults the opportunity to go back in time for a few hours as they interact with the Montessori learning environment through the eyes of a child.

The event starts at 2 p.m. at the school, located at 308 20th Street in the South Ruffner area of Charleston, just off MacCorkle Avenue between the Columbia Pipeline Group building and the University of Charleston.

The experience begins with an exploration of a child-centered classroom through the lens of quiet observation, gathering first impressions as a child may have done in his or her first hours at school. As attendees take in the sensory richness and detail of the classrooms, they will experience the sense of order and sequence that engages the children who work within these walls, the Montessori educators say.

Reservations are required, so if you want to go, call 304-342-7870 before the 2 p.m. to 5 p.m. event.

Small business feels more certain

Here's good news from small business owners: uncertainty, which is bad for business investment, is down.

The percentage of small business owners not able to anticipate economic conditions over the next six months fell 11 points, driving down the monthly National Federation of Independent Business (NFIB) Uncertainty Index, the organization reports.

So while the news networks scream angst about the next president's leadership picks, small business owners - folks who make up a large part of the economy - seem to like them.

"President-elect Trump made some important cabinet nominations in December which suggest a much better tax and regulatory environment for small businesses," said NFIB President and CEO Juanita Duggan. "Small business owners are breathing easier as the new administration's economic policies come into view."

The NFIB Uncertainty Index incorporates a series of questions asking small business owners about their expectations for sales, hiring and general economic conditions. Leading up to the election on Nov. 8, the percentage of owners who answered "don't know" rose to record levels.

"Small business owners like what they see so far," said NFIB Chief Economist Bill Dunkelberg. "The new management team that is shaping up has a much different view of government's role in the economy than the outgoing administration. They are pledging to cut regulations, taxes and health insurance costs. Small business owners are starting to think about how to invest that money in growth."

The NFIB Uncertainty Index tumbled 15 points, from 100 to 85. The percentage of owners who are unsure if the economy will be better in the next six months fell from 23 to 12 percent in December.

The percentage of owners unsure about making capital expenditures fell from 20 to 10 percent, another signal that small business is on the verge of a breakout.

"These are positive signs that small business is ready to lead the expansion with new investments and new jobs," Duggan said.

Hallelujah!

Swift and brutal?

Once it hits, the attacks are swift and brutal, The Washington Post article states.

This article isn't talking about a terror cell or elite military unit, but the dreaded norovirus, otherwise known as the stomach flu or stomach bug.

It's not really a flu, since it's not a respiratory illness, but no matter; whoever has it feels horrible for days and has a high chance of passing it along to other family members and anyone else who may touch surfaces or objects - door handles, for instance - contaminated by the virus.

"People are most contagious when they are sick and during the first few days after symptoms have gone away," the article notes.

So if you've got the stomach flu, or something like it, for the sake of others, stay home for a few days, even a day or two after you seem to feel better.

We all thank you.

Darrel J. Harper, 88, of Walton, died January 4, 2017, at Hubbard Hospice House, after a long illness.

He was born October 5, 1928, at Cotton Tree, Roane County, to the late Leslie Ben and Macie Walker Harper.

He was also preceded in death by his wife, Jeanette Helen "Pat" Harper; brothers, Leslie "Jr." Harper and Hoyte Harper.

He was a proud member of Labor's Local 1353 for 50 years, a "jack of all trades" and Master of Many. He was well loved by his family, friends and community.

He is survived by his children, Patty Ann Harper-Tenley (Dave) of Lusby, Md., David D. Harper (Mary Kay) of Walton and Kay Gumm (Bill) of Smoot; sisters, Faye Lesher of Huntington and Anna Mae Stricklen of Charleston; grandchildren, Scott Harper (Traci) and Jason Harper (Kim) of Walton, Bobby Gumm (Angel) of Jumping Branch; great-grandchild, Brooklyn Jaye Harper of Walton.

Service will be 1 p.m., Saturday, January 7, 2017, at Matics Funeral Home Clendenin, WV with Pastor Ora Holbert and Rev. Robert E. Underwood officiating. Burial at Curtis Cemetery Cottontree Road Walton, WV. Visitation will be 11 a.m. to 1:00 p.m., Saturday at the funeral home.

In lieu of flowers, donations may be made to the Alzheimer's Association, Hubbard Hospice House or a charity of your choice.

Online condolences may be expressed at maticsfuneralhome.com.

Ida (McCourt) Green, 103, of Webster Springs, passed away January 4, 2017. Service will be 1 p.m., Sunday, January 8, at Dodd & Reed Funeral Home, Webster Springs. Visitation will be from 6 to 9 p.m., Saturday, at the funeral home.

Penny Branhart Dotson, 62, of Rand, passed away Tuesday, January 3, 2017, at home with her daughter, Beth.

Penny was a good wife and the best mother a daughter could have. She worked for AT&T for ten years, South Central Regional Jail for three years, and for CAMC Memorial Hospital, 3 West, for nine and a half years. She will be deeply missed, she touched a lot of people's lives at the hospital from her patients to her co-workers.

Preceding her in death were her mother, Mable Barnhart; great-granddaughter, BreAnna; brothers, Bobby and Charles Barnhart; and sister, Kay Roberts.

Penny leaves behind her husband, Chuck Dotson; her beloved daughter, Beth Ellison; grandchildren, Harley Carr Parsons and Adley "AJ" Carr; great-granddaughters, Dalynn and Adalynn Parsons; brothers, Richard Barnhart of East Liverpool, Ohio, Dale Barnhart of Wellsville, Ohio, and Willis Barnhart of Columbiana, Ohio; sisters, Chrissie Hoseielton of Charleston, Amanda Shields of Virginia; many nieces, nephews, especially Carol Shamp, Charles, Kenneth, Brian, James Zellers and Raymond Roberts all of East Liverpool, Ohio.

The family would like to thank her nurses, Joe and Susie; a very big thank you to her CNA, Mary, who was Momma's angel; and a big thank you to Penny's "sister," Theresa McDaniel, she loved you.

Funeral service will be held at 1 p.m., Saturday, January 7, 2017, at Fidler and Frame Funeral Home, Belle. Penny will be cremated after the service. Visitation will be one hour prior to service time at the funeral home on Saturday.

To send the family online condolences or sign the guest book, please visit our website at fidlerandframefuneralhome.com.

Davis "Dave" Pete Dobreff, 88, of Fairmont, formerly of Charleston, passed away Wednesday, January 4, 2017, at CAMC Memorial Hospital.

He had worked as a printer for Fairmont Printing Company and served his country in the US Army. Dave was a Mason and a member of the Elks Lodge, Fairmont. He was a former member of a semi-pro basketball team in Charleston.

He is preceded in death by his wife, Mary Lou Springer Dobreff; daughter, Nancy Scagnelli and her husband, Frank; parents, Pete Dobreff and Anna Irene Schuster Snodgrass.

Surviving are children, Tami Currie and husband, Fred Anderson, Cindy Anderson and husband, John, Tim Dobreff and wife, Virginia; grandchildren, Tony Scagnelli, Jason Anderson, Jeff Currie, Stephen Currie, and Andy Dobreff; great-grandchildren, Adelynn Currie, Bianca Scagnelli, and Heath Currie; siblings, Mary Ann Panetta, Beulah Lucas, Gordon Snodgrass and wife, Carol, Laura Oleszkowicz and husband Dennis, Pat Fuller and husband, Tom.

Service will be 1 p.m., Monday, January 9, 2017, at the Hafer Funeral Home with Pastor Jeff Moales officiating. Burial will be in Elk Hills Memorial Park, Big Chimney with military graveside rites conducted by American Legion Post 61, Clendenin.

Visitation will be 2 to 4 p.m., Sunday, January 8, 2017, at the funeral home.

Online condolences may be sent to www.haferfuneralhome.net. Arrangements are in the care of Hafer Funeral Home, 50 North Pinch Rd., Elkview.

Caldwell, David — 2 p.m., Bethel Baptist Church, South Charleston.

Campbell, Ronald Sr. — 1 p.m., LaBelle Theater, South Charleston.

Conley, Gilmer — 2 p.m., Evans Funeral Home and Cremation Services, Chapmanville.

Cowger, Harold — Noon, Dodd & Reed Funeral Home, Webster Springs.

Dickerson, Wayne — 3 p.m., Gatens

Hall, Robert — 2 p.m., New Beginnings Church at Mud Fork, Chloe.

Harper, Cristy — 2 p.m., Cranberry Baptist Church, Beckley.

Harper, Darrel J. — 1 p.m., Matics Funeral Home, Clendenin.

Hilton, Nellie — 3 p.m., Rose and Quesenberry Funeral Home, Shady Spring Chapel, Shady Spring.

Hunt, Ruth — 1 p.m., Fifth Avenue Church of God, South Charleston.

James, Wesley — 2 p.m., Mile Fork Tabernacle, Big Chimney.

Kidd, Charles Eugene — 1 p.m, Curry Funeral Home, Alum Creek.

McGhee, Bessie — 2 p.m., Allen Funeral Home, Hurricane.

Moles, Josa (Witt) — Noon, Gatens

Noel, William "Billy" — 11 a.m., Tyler Mountain Funeral Home, Cross Lanes.

Overholt, Kathleen — 11 a.m., Deal Funeral Home, Point Pleasant.

Palmer, Phyllis — 1 p.m., First Baptist Church, Ravenswood.

Payton — Nester, Pamela

Pettry, Charles — 4 p.m., Sharon Church of God.

Sheppard, George — 11 a.m., Wallace & Wallace Funeral Home, Lewisburg.

Short, Elmer — 5 p.m., Deal Funeral Home, Point Pleasant.

Simmons, Mary Louise — 1 p.m., Richard M. Roach Funeral Home, Gassaway.

Springston, Anna (Short) — 1 p.m., Adams

Toney, Janis — 2:30 p.m., Simons

Warzyniak, Donald — 11 a.m., Catholic Church of the Ascension, Hurricane.

MARTINSBURG, W.Va. (AP) - A non-profit group dedicated to saving at-risk animals will be holding an annual homemade soup and sandwich sale to benefit recovery efforts.

The group is currently taking pre-orders.

Friends Fur Life Rescue is an organization that has operated in the Eastern Panhandle area for several years. Gabriela Martin, a volunteer, said people have enjoyed the soups and sandwiches the group has made for previous events and decided to hold a new event.

"This is our first official fundraiser of the year," Martin said. "This is our first time that we've done it and first time we've tried the soup and sandwich fundraiser by itself."

The group is accepting pre-orders for Maryland crab soup, white chicken chili, beef vegetable, chicken corn soup, chicken corn chowder and others. Proceeds from the homemade soups will go to assist the organization's goals.

"They'll primarily go to help vetting costs and boarding costs," Martin said. "It will allow us to take more animals in and off the euthanasia list and poor condition list."

The group has years of experience in saving animal lives.

"We communicate with local shelters around the area and in southern West Virginia," Martin said. "If we have the funds and the space, we'll take animals in and pay boarding costs until we can get them adopted."

Friends Fur Life began to expand after having success.

"We used to help with the Humane Society in Berkeley Springs and decided to help a broader area," Martin said. "Because we don't have a physical location per se, we can help a multitude of locations. We network with other agencies and often assist with transporting the animals to where they need to go so that we may be able to help an adoptable pet find their forever home."

At Friends Fur Life, it's all about helping pets find their new "furever" home, Martin said.

"It's very rewarding," Martin said. "Sometimes it's a slow a process because we're working with high-risk animals. Some animals have been neglected and vet costs are higher. In some cases, we work with trainers to socialize and increase our success rate for their situation. We get to know the animal's personality - how they get along with children or pets - to have a lesser chance of the animal being returned."

The event was prompted after people came to past fundraisers for the food.

"This is our fourth year operating, and the food always seems to have a big draw," Martin said. "We have had yard sale events and people would ask for to-go containers, and when we saw a lot of people enjoyed homemade soups, we thought we could take pre-orders."

The organization will also be having a clothing event coming up as well.

"We're also going to be having an event at James Rumsey Technical Institute on Jan. 24," Martin said. "Lularoe clothing seems to be popular right now. Interested people should visit our website, we have a list of upcoming events and of course information on adoptable pets."

Soup and sandwich pre-orders can be picked up on Jan. 15th at the Lady Eagle's girls softball field across from Hedgesville High School.

Additional information on Friends Fur Life Rescue and events can be found at www.friendsfurliferescue.com.

BECKLEY, W.Va. (AP) - State health statistics show that nearly 5 percent of babies born in West Virginia in 2016 were born drug-dependent.

The Register-Herald reports that out of every 1,000 live births in the state last year, 49.9 babies were born with Neonatal Abstinence Syndrome, a result of the sudden discontinuation of the baby's in-utero exposure to substances used by the mother during pregnancy.

The information is based on the latest data from the West Virginia Health Statistics Center.

In 2014, the rate was 32.1 babies per 1,000, and in 2015, the rate was 34.4.

The West Virginia Department of Health and Human Resources did not begin collecting NAS data from birth certificates until 2014. Public Information Officer Toby Wagoner said the data, therefore, is likely underreported.

A baby is in the hospital and her mother in jail after police say she squeezed the baby, breaking the child's ribs. In a press release, Kanawha County deputies say Katelyn Berger, 21, of Cross Lanes, is charged with child abuse causing injury and child neglect causing injury.

Deputies responded to Charleston Area Medical Center Wednesday after reports of possible child abuse. The month-old infant had been taken by ambulance from Family Care Health Center in St. Albans to the hospital because the child had respiratory distress and broken ribs, deputies say.

An examination of the child showed numerous fractured ribs and a punctured lung. Medical staff told detectives the injuries were caused by abuse and not a medical disorder or accidental trauma, the release says. The baby was taken to an intensive care unit for treatment.

Berger told deputies that on Dec. 31, she had picked up the child from a bed and squeezed her as she held her. She told deputies she was tired and frustrated at the time of the incident and that after the incident, she noticed a change in her daughter's breathing.

Police arrested Berger Friday and took her to South Central Regional Jail, where she was unable to post the $100,000 cash bond. Berger was listed as an inmate of the jail Saturday morning.

CHARLESTON, W.Va. (AP) - West Virginia Gov.-elect Jim Justice has selected Greenbrier County Sheriff Jan Cahill to serve as superintendent of state police.

Cahill spent 23 years with West Virginia State Police in a variety of roles. He started as a field trooper in 1989 and retired as troop commander captain in Beckley in 2012. He was elected as Greenbrier County sheriff that same year and was re-elected last year.

Justice said in a statement Saturday that he looks forward to working with Cahill to modernize the state police to better serve the public.

Cahill says he's looking forward to returning to state police with "fresh eyes to find new ways" to protect West Virginians. He says it wasn't an easy decision to leave the sheriff's office but says he couldn't pass up this opportunity.

Marriages:

The following people filed for marriage licenses in Kanawha County between Dec. 29 and Jan. 5:

Anthony Chase Tavarez, 28, and Jordan Nicole Caldwell, 25, both of Elkview.

William Robert Milbee III, 45, and Carrie Renee Taylor, 33, both of Charleston.

Douglas Paul Fisher, 50, and Johnna Lynn Lathey, 53, both of Sissonville.

Russell Scott Kennedy, 45, and Lorie Renea Johnson, 43, both of St. Albans.

Michael Thomas McKinney, 53, of Charleston and Christine Underwood King, 49, of Wakefield, Maine.

Danny Douglas Carpenter, 70, and Sandra Lea Jenkins, 54, both of Charleston.

Kenneth Eugene Pennington II, 59, of St. Albans and Tracy Renee Pennington, 50, of Nitro.

Dewey Shannon Dorsey Jr., 45, and Brittani Michelle Faber, 29, both of Charleston.

Russell David Jessee, 52, and Cinnamon Mitchem, 47, both of Charleston.

Fahd Mousa, 31, and Motia Alhafez, 19, both of Charleston.

Richard Scott Starcher, 43, of Walton and Nicole Elizabeth Cottrell, 37, of Clendenin.

Tyler William Lemaster, 21, of St. Albans and Aliyah Marie Turley, 21, of Poca.

Kelly Brian O'Connor, 33, and Krista Danielle McLaughlin, 33, both of St. Albans.

Kristopher Matthew Huff, 30, and Beth Ann Haynes, 27, both of Cross Lanes.

Paul Raymond Rose, 47, and Melissa Sue Czeck, 49, both of Charleston.

David Ray Wells, 42, of Dunbar and April Sue Parrish, 42, of Poca.

Eric Vaughan Jarrett, 34, of Charleston and Amber Nicole Smith, 24, of Poca.

Codey Augusta Shaffer, 27, and Heather Marie Carte, 31, both of Clendenin.

Michael Anthony Richardson, 58, and Tamela Lynn Gibson, 55, both of Tornado.

Darrell Keith Pickens Jr., 41, and Jirawan Srisawat, 48, both of Charleston.

Divorces:

The following people filed for divorce in Kanawha County between Dec. 29 and Jan. 5:

Susan Nicole Wilkins from Douglas Scott Wilkins

Joseph Allen Groscup from Heather Dawn Groscup

Caitlyn Faith Runion from Justin Shane Runion

Raymond F. Susani from Valerie V. Susani

Alisha Ann Bailey from Zachary Alex Bailey

April Dawn Coldwell from Douglas Jeffrey Coldwell

Bonnie Sue Pearson from Henry Pearson

Ida Maritiza Williams from Walter Ray Williams

Rick Alan Duiguid from Dana Leann Duiguid

Danielle Shawnta Oglesby from Brain Dangelo Terry

Kimberly S. Alsip from Jeremy S. Alsip

Amanda Marie Walker from Peter Michael Elliott

Rae L. Whitlow from Craig S. Whitlow

Tiffany Lynn Hedrick from Gary Wayne Hedrick Jr.

Michael Ryan Gabriel from Christina E. Gabriel

Myckaile L. Smith from Larry R. Smith II

Diantha Lea Ray from Brian Anthony Ray

Property Transfers

The following property transfers of $75,000 or more were recorded in Kanawha County between Dec. 29 and Jan. 5:

A&M Properties LLC and Montani Properties LLC to Quoc Ngoc Hoang and Loc Tan Ho. Lot, Charleston, $185,000.

Sarah G. Morgan and Laura M. Ewalt to James C. Hill and Jack Turner. Lot, Charleston, $183,000.

Paul G. Vanmeter II to Amanda Miller. Lots, Jefferson District, $100,000.

Elizabeth R. Severson to Sherry L. Cole. Lots, Union District, $430,000.

Susan Elisabeth Verhaalen to Thomas N. Whittier and Christine M. Hedges. Condominium, Charleston, $152,500.

Charles David Thomas, Polly Anne Thomas Stevens and Jane Ellen Thomas to Olivia J. Hughes. Lots, Cabin Creek District, $80,000.

Goldie M. Lovejoy to Leandra J. Grady. Lot, St. Albans, $80,000.

Melissa F. Hager to Jason S. Wallace. Lot, Union District, $163,934.

Ngabich Thi Huynh and Duc Phan to William Landon Pile IV. Lot, Spring Hill District, $78,000.

James Eugene Thompson to Twyla D. Westfall. Parcel, Cabin Creek District, $82,000.

Raymond Guerrant Dodson, Mary Helsley Dodson Knight, Elmer Denison Dodson and Nelle Ingles Dodson Howard to April H. and John Andrew Cavender. Lots, Charleston, $170,000.

Mandi Kay Carter to Timothy M. and Anne W. Miller. Lots, Charleston, $390,000.

L&G Anderson LLC to Pierre and Susan Saad. Lot, Dunbar, $750,000.

Kanawha Capital Company Inc. to Nicholas Bonnett. Parcel, South Charleston District, $139,900.

Thomas Walter and Kara N. Moore to Holly M. Smith, Lot, Loudon District, $153,500.

Gregory S. Foster and Bridget P. Ball to Michael T. Hardt. Townhouse, Loudon District, $270,000.

Barry W. Kemerer and Nancy Earlene Kemerer to Charles M. and Shearell V. Harper. Lot, Union District, $245,000.

Thomas and Kimberly Ryan to Michael Jason Rhodes. Parcels, Loudon District, $275,000.

Teresa Figueroa to Kristi Ann Fields. Parcel, Nitro, 78,000.

Douglas W. Edens to Jordan Edens. Lot, Elk District, $117,250.

Samuel J. Helmick to Brent K. and Tanya M. Kesner. Parcel, Charleston, $200,000.

Nancy Slack and Edgar E. Bibb III to Laura M. Slack. Lot, Charleston, $142,000.

Robbie A. and Victoria L. Tate to Krysta R. and Mitchell W. Monk. Lots, Elk District, $160,000.

Mary Ann Galik to Kimble Investment Group LLC. Lot, Charleston, $110,000.

John C. and Kathleen Wiesendanger to Patrick and Shelly J. McCutcheon. Lot, Charleston, $260,000.

Travis Allen Moore, Franklin Scott Moore and Linda L. Moore to Nanette M. Sloan. Lot, Malden, $127,000.

Bankruptcies

The bankruptcies listed below are limited to those filed by residents or companies in the Gazette-Mail's circulation area. Chapter 7 designates the liquidation of non-exempt property; Chapter 11 calls for business reorganization; Chapter 13 establishes a schedule of payments to creditors. The following bankruptcies were filed between Dec. 29 and Jan. 6:

Betty Jean Moore, Elkview, Chapter 7. Assets: $16,801, Liabilities: $52,868.

Evelyn Jean Wright, Summersville, Chapter 7. Assets: $312,654, Liabilities: $127,748.

Anna Elizabeth Jones, Charleston, Chapter 7. Assets: $44,969, Liabilities: $53,619.

Arnold Eugene and Nancy Judith Anderson, Handley, Chapter 7. Assets: $49,080, Liabilities: $51,369.

Martha Sue Dew, Racine, Chapter 7. Assets: $47,592, Liabilities: $36,028.

William Michael and Jeanne Louise Overton, Cabin Creek, Chapter 7. Assets: $43,885, Liabilities: $107,462.

Barbara Jean and Samuel Roland Savilla, Charleston, Chapter 7. Assets: $73,040, Liabilities: $65,550.

Denver Woodrow Smith, South Charleston, Chapter 7. Assets: $158,449, Liabilities: $203,489.

David Scott and Sherry Renee Dent, Charleston, Chapter 7. Assets: $16,164, Liabilities: $32,183.

Brent Allen Lucabaugh, Hillsboro, Chapter 7. Assets: $40,774, Liabilities: $69,238.

Matthew Carter, Logan, Chapter 7. Assets: $85,420, Liabilities: $378,570.

Basil Ray and Shinta Gunawan Wolfe, Charleston, Chapter 7. Assets: $24,631, Liabilities: $99,324.

Ernest Jackson Bonya Gayl Woodrum, Nitro, Chapter 7. Assets: $108,315, Liabilities: $145,124.

Evelyn Gail Jewell, Herndon, Chapter 7. Assets: $75,178, Liabilities: $148,342.

Kelly Suzette Green, Daniels, Chapter 7. Assets: $9,410, Liabilities: $72,384.

Carlos Junior and Ona Imogene Bonds, Hinton, Chapter 7. Assets: $34,202, Liabilities: $35,757.

Mary Jane Alexander, Beckley, Chapter 7. Assets: $66,440, Liabilities: $63,979.

Jeremy Craig and Amanda Ellen Clark, Alkol, Chapter 13. Assets: $80,591, Liabilities: $107,843.

Phillip Odell Lucas, West Hamlin, Chapter 13. Assets: $207,889, Liabilities: $224,094.

Gloria Kay Pegram, Beckley, Chapter 13. Assets: Unknown, Liabilities: Unknown.

W.Va. court administrator valued on national level

Editor:

Your recent article regarding the appointment of a new state court administrator in West Virginia included some of the outgoing administrator's accomplishments in the state over the past 12 1/2 years. As impressive as those feats are, I thought it was important to also highlight how much Steve Canterbury has been valued nationally, too.

As the first state court administrator appointed to The Council of State Governments Justice Center's Board of Directors, he played an instrumental role in launching the organization and nurturing it into a uniquely influential and respected source of nonpartisan technical assistance for governors, legislators and court leaders across the nation.

He also spoke at countless national convenings of state leaders and briefed members of Congress and federal agency officials - all of whom were eager to learn from West Virginia's experience overhauling its probation and corrections system and converting its dilapidated local jail system into a regional network of correctional facilities. Last year, he was also voted president of the Conference of State Court Administrators, an exclusive group of the men and women who run each state's court system.

As a membership association of elected and appointed officials, The Council of State Governments Justice Center looks forward to serving the state's new court administrator, and we wish Mr. Canterbury continued success in his future endeavors.

Michael D. Thompson

Director, the Council of State Governments Justice Center

New York, N.Y.

Mankind will not evolve into peaceful beings

Editor:

The best propaganda contains a little truth. That fact was especially apparent in the Christmas day article "Peace on Earth: Faith, science suggest it's on the horizon" by Episcopal preacher Rev. Marquita L. Hutchens.

She got some things right, like the value and fundamental rights all people have from the Creator. Mostly, though, she greatly erred by proclaiming evolution as a fact. Doing so, she did no justice to either her professed faith or real, observable science. "Evolution is," as the great Dr. Joseph Mastropaolo says, "grass ate the cow science." Contrary to the New Age dogma that is currently popular, mankind will never evolve to a higher level of consciousness. God did not use evolution!

She also erred regarding faith, because, according to God's Word, obeying the Ten Commandments - if it was possible to do on our own - will not bring peace on earth. Read the Apostle Paul's predicament in Romans 7:14-25 KJB. We are saved by faith - a gift from God. See Ephesians 2:8-9 KJB. The Bible makes it clear, contrary to the Rev. Hutchens' proclamation, that we are not "born good to the core." All humans are sinners. See Romans 3:23 KJB.

As for what the future holds, read what Jesus said in Matthew 24:4-21 KJB. The only Peace on Earth will come, as God's Word says in Revelation Chapters 21 and 22 KJB. Before then, it will not be pretty as many compromised preachers and New Age evangelists want to think. See I Timothy 4:1-3 and II Timothy 3:1-7.

Karl Priest

Poca

Over the holidays I visited with friends and family, some of whom I hadn't seen in months, and was pleased to congratulate a few on their recent weight losses.

"Wow," I marveled. "You look great! What have you done to get in such great shape?"

Some had drastically cut carbohydrates. One was living the gluten-free life. Paleo diet devotees enthused about the benefits of a dairy-, grain- and sugar-free life.

It was all so confusing. A voice of reason arose from a friend whose approach was an old-fashioned one. She ate healthy foods in reasonable portions. Lots of vegetables, lean protein, salads and soups.

Soups! Now, there was a comforting, healthy food I could embrace. So, we're starting out the new year with lots of filling, nutritious soups at my house.

One of our favorites is Thai Green Curry Chicken Soup. The curry paste and ginger lend delicate flavor to the coconut milk base. We liberally douse our portions with Sriracha sauce for an extra kick. The recipe below makes four servings at about 250 calories per serving.

Friends who stopped by to watch the Mountaineers' bowl game warmed up to bowls of Crock Pot Chicken Chili. The soup fared better than the team.

It differed from the "white" chicken chilis I've made in the past because it called for both cannellini and kidney beans, as well as tomatoes and corn. Smoked paprika lent a, well, smoky element to the soup.

The provided recipe for Spicy Cioppino is said to have originated in San Francisco as a dish to make use of the area's abundant seafood. This recipe calls for tilapia and scallops, but just about any seafood will do. It's a recipe for two people, but I've doubled it with good results. A two-cup serving is just over 400 calories.

I can't say we're losing any weight dining on these soups, but that might have something to do with our habit of going back for second helpings. Perhaps you will exhibit more self-control.

Julie Robinson is, among other things, a freelance writer who spent eight years writing features for the Charleston Gazette. She is also the executive director of the West Virginia Nursery & Landscape Association and owns a custom floral design business called Natural Elements. She and her husband, Reed, live in Charleston. She can be reached by email at julial@suddenlink.net.

2 tablespoons green curry paste

1 tablespoon grated peeled fresh ginger

2 teaspoons fish sauce

1 (14-ounce) can light coconut milk

1 1/2 cup shredded chicken

1 tablespoon lime juice

1 tablespoon sesame oil

3 cups sliced baby bok choy

1 cup sliced red bell pepper

1 garlic clove, minced

5 ounces uncooked brown rice noodles

1/2 cup cilantro leaves

4 lime wedges

Sriracha sauce, optional

COMBINE first four ingredients in a saucepan over medium-high heat.

Bring to a boil; reduce heat, and simmer 15 minutes.

Stir in chicken; cook 5 minutes.

Remove pan from heat; stir in lime juice.

HEAT oil in a skillet over medium-high heat.

Add bok choy and bell pepper; saute 2 minutes.

Add garlic; cook 30 seconds.

Prepare rice noodles according to package directions; drain.

DIVIDE noodles evenly among four bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables.

Sprinkle with cilantro, and serve with lime wedges.

Based on a recipe from Cooking Light.

1 large yellow onion, chopped

1 can (15-ounces) great northern beans, drained and rinsed well

1 can (15-ounces) red kidney beans, drained and rinsed well

2 cans (10-ounces each) diced tomatoes with green chilies

1 can (15-ounces) sweet corn kernels

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

1 teaspoon smoked paprika

1 cup low-sodium chicken broth

1 bottle (12-ounces) beer

1 ½ pound boneless skinless chicken breasts

1 avocado, diced, for garnish

shredded cheddar cheese

sour cream, optional

salt and fresh ground pepper to taste

PLACE the chopped onions, beans, tomatoes and corn in the crock pot.

Stir in chili powder, cumin, garlic powder, paprika, salt and pepper. Add chicken broth and beer.

PLACE chicken breasts on top.

Cover and cook for 3 1/2 to 4 hours on high, or until chicken is thoroughly cooked. Or cook on low for 5 to 6 hours, or until chicken is done.

REMOVE chicken breasts from the pot and place on a cutting board; let cool for a few minutes.

Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.

Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.

Based on a recipe from diethood.com

4 small red potatoes, (1- to 2-inch diameter), quartered

2 tablespoons extra-virgin olive oil, divided

1 tilapia fillet, diced (about 5 ounces)

4 ounces dry bay scallops, patted dry

1 small sweet onion, sliced

2 teaspoons Italian seasoning blend or poultry seasoning

1-2 teaspoons hot paprika

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 cup dry white wine

½ cup water

3 plum tomatoes, diced

2 tablespoons capers, rinsed (optional)

2 tablespoon minced fresh parsley, (optional)

PLACE potatoes in a saucepan, cover with water and bring to a boil over high heat.

Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

Heat 1 tablespoon oil in a large saucepan over medium-high heat.

Add tilapia and scallops; cook, stirring once or twice, until just opaque, about 2 minutes.

Transfer to a plate and cover with foil to keep warm.

ADD the remaining 1 tablespoon oil and onion to the pan and stir to coat.

Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, 5 to 7 minutes.

Uncover, increase heat to medium-high, add Italian (or poultry) seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds.

Add wine, water and tomatoes; bring to a simmer.

Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes.

Add the fish, scallops, potatoes and capers (if using), return to a simmer and cook until heated through, about 2 minutes.

Garnish with parsley, if desired.

Recipe from eatingwell.com.

Happy New Year! Our last of three kitchens we gave a white makeover to features the Miller family of Charleston.

Pam and Wayne are the owners of a two-story home with a basement in South Hills. They, like many of our clients, were in desperate need of a full kitchen/first-floor remodel.

Although their existing cabinets were white, they had been painted in previous years and were not the perfect storage solution for their current needs. The two walls that separated the kitchen and dining areas were not only view-obstructing, but they also were underutilized in their potential for use.

Upon our first meeting with Pam and Wayne in their home, our consult began by identifying their storage needs, their wishes for an open space plan and their overall design scheme.

From that meeting, we developed a list of must-haves:

n Matching and updated appliances.

n Solid-surface countertops.

n An L-shaped island.

n Unified wood flooring.

n Tile backsplash.

n Contemporary color scheme.

In the Miller's design plan, we only altered the layout of the appliances and cabinets sparingly.

The refrigerator was moved slightly to the left only after eliminating the wall separation from the dining room. This gave us room to encase the refrigerator with panels, eliminating the ugly sides of an unfinished appliance.

We also added a cabinet that was a full 24-inches in depth directly above the refrigerator for extra storage. Immediately next to the refrigerator, we added a compactor to replace the small waste can that used to occupy the wall separating the kitchen and living room.

The aforementioned wall also used to house a microwave cart. The addition of a microwave hood over the top of a new range replaced an outdated over-the-range hood and cooktop as well as a wall oven. These small changes made all the difference for countertop and cabinet storage in the new plan.

To replace the Formica countertops, we chose a beautiful LG quartz selection in the color Aria. Aria is similar to marble countertops but with even better durability; it won't stain or chip as easily as the soft components of marble countertops.

An added bonus to the selection was the ability to do an undermount sink instead of the original drop-in sink, which can be cumbersome to clean around.

After the appliance and island design was complete, the added countertop square footage was doubled and gave the Millers so much more room for countertop appliances and cooking space.

They were adamant their island be L-shaped. This was the perfect solution because the wall that separated the kitchen and living room needed a header and support column to accommodate the new open plan design. To save room and not intrude into the living area, we chose custom-depth cabinets that were very unique in design.

Normally, our clients choose to do their overhang on the outside of their island plan for seating purposes. The Millers specifically asked that the overhang be placed toward the kitchen side of the room. This would help them sit on the front side of the island instead of the back for television viewing as well as conversational ease with guests in their living area.

The cabinets would then have to be full height with no drawers to make this a successful design due to a 12-inch overhang above them that allowed the Millers to store canned goods and small appliances in the island. To integrate the support column, we built it into the corner of the cabinets, paneled around it and had it cut into the countertop custom design.

We also accommodated a floor vent into the island and easily rotated it into a back panel that still let it be efficient for the new design. Three pendant lights were then placed into the ceiling to give efficient amounts of light for tasks.

When initially meeting with the Millers, we noticed they had three different flooring types in the first-floor area. To unify the space, we brought the flooring to one finish.

Paul, with Walk the Plank, was the perfect solution to our problem. Along with Tony Harrah, our stellar contractor, he removed the existing stone walkway from the front door to the kitchen and the vinyl flooring in the kitchen area, and he feathered in unfinished wood planks.

He then sanded and stained the wood in a custom finish the Millers chose to look like one continuous new wood floor. This let the new design feel complete and unified.

Initially, the Millers did not have a tile backsplash between their countertop and cabinets. We chose a clean and sleek white subway tile that would create ease of cleaning and also made the space brighter with their newly selected white cabinets and countertops and updated gray wall color scheme.

The Millers' new kitchen design made vast improvements to their first floor. Not only could they store all of their kitchen small appliances, pots and pans, and pantry items, we even made a space for their dog's water and food bowls.

Originally, those things had been placed next to the microwave cart on an unused wall. They now found their home to the left of the refrigerator and out of the way of every day traffic.

Additionally, the new cabinet design featured taller cabinets that came within inches of the ceiling, allowing for more storage and a cleaner design.

None of this would be possible, of course, without a talented and capable contractor. As always, we used Tony and his team to make this transition possible. Thanks to his ability to make the impossible possible, the Millers ended up using Tony to replace their front and back doors and other small jobs throughout the house.

This concludes our three-part series of white kitchen upgrades. While we know not everyone dreams of a white kitchen, we at Yeager Design and Interiors hope to be able to help you achieve any kitchen dream you may have.

We wish you blessings and good tidings for 2017, and if you find yourself in need of design help in your home, our team is ready and willing to tackle any need you may have.

Elizabeth Yeager Cross is the owner of Yeager Design & Interiors in Scott Depot. You can follow YDI on Facebook, and Yeager Cross can be reached at 304-760-8914 or by email at Yeager@ydiwv.com.

Have a design challenge? Find out what our area experts have to say! Send your questions - even photos - and a summary of what you'd like help with, along with your contact information, to social@wvgazette.com. The solution to your design challenge could be featured in a future

WV Design Team article.

Butch Hiles told me to get an athletic cup, but I didn't run right out and buy one.

Partly, this was stubbornness.

At best, wearing an athletic cup feels awkward. I didn't like it, but it had been years since I'd needed to wear one - maybe as far back as my spectacular bench-riding season playing eighth-grade football.

I don't think I wore one when I played soccer, which was idiotic. As a member of the Giles County Swim Team, a cup wasn't required.

I wasn't sure what a cup even looked like anymore. Sports equipment is always evolving, getting stranger looking, even as it's supposed to be more reliable or safer.

It had been a dozen years since the last time I'd even looked at a cup.

Somewhere in the vicinity of 2003, I'd gone to write a story about a local cricket team in South Charleston. I'd stood with them in the dugout during a match, talking, listening to them try to explain the game.

They'd shared equipment, including a single athletic cup, which got traded between a couple of players between innings.

Yes, that seemed weird to me, too.

I had no intention of asking to borrow a cup from Butch, not that he offered. Instead, I returned to the sporting goods section of the local K-Mart, where I got a deal on a bicycle helmet last summer.

It was a little surprising, but the store had almost half an aisle devoted to mixed martial arts and boxing.

Who knew?

There were gloves, wraps and pieces of what looked like Ninja Turtle armor, all available in a variety of sizes for different age groups including youths.

Little kids practice Brazilian jiujitsu and mixed martial arts, and they get serious about it.

Butch's studio offers classes for kids as young as 3-years-old (per his website).

On a gloomy, Saturday morning, I watched elementary-age boys twist and grapple one another with surprising dexterity. I saw a slim, teenage girl twist a teenage boy twice her size into a pretzel.

It was a relatively controlled environment, but feet and elbows frequently flew in all different directions, which was what finally encouraged me invest in protective gear.

The problem was, while K-Mart had mixed martial arts athletic cups for youth and teenagers (reasonably priced, too), they did not have any sized for adults.

Briefly, I considered just getting one recommended for a large teen, but wasn't sure how that would work out.

I thought about asking the guy stocking shelves if it was OK to take it to the fitting room to try on, but imagined the police would be called soon after.

I kept looking, dug around and found a single, adult-size athletic cup, minus the accompanying compression shorts, which you sort of need to hold the cup in place (there is a pocket).

Someone had stolen the accompanying compression shorts.

Who does that?

The cup alone had been marked down to the bargain price of two dollars, which was well within my budget, but I decided against it.

Instead, I put the orphaned cup down, ambled off to go look for something else I didn't need and spotted a row of Louisville Slugger brand athletic cups next to the baseball/softball gear, one aisle over.

Louisville Slugger is famous for baseball bats, which I took to be encouraging.

I compared the two styles: the mixed martial arts cup and the Louisville Slugger brand.

The mixed martial arts cup certainly looked fiercer, which was weird given nobody is supposed to see it, but both cups probably worked the same.

At least, that's what I'm hoping.

My first classes at Butch Hiles Brazilian Jiu Jitsu and MMA were Krav Maga self-defense classes.

Krav Maga is a system developed by the Israel Defense Force and borrows elements from everything from boxing and judo to wrestling. The style focuses on real-world situations and counterattacks, which can be merciless.

Benji Clere, a gentle-speaking, perpetually bemused fighter, was my instructor.

He told me, "It's a good thing for you to come here."

Most people, he said, have little to no idea what they're doing when it comes to self-defense. They're only guessing or trying to copy what they've seen somewhere, like in a movie.

"So, you just being here increases your chances for a positive outcome by about a hundred percent," he said.

That hundred percent improvement did not guarantee I would win any fight, but a little knowledge was better than no knowledge.

Without any training, Benji said, "You could be fine. You could hit somebody hard enough that they think you're too much trouble. Nope. They just walk away."

That's not what regularly happens, however.

The first lesson I picked up was to use your head, assess the situation and know your limits.

Benji pointed out that someone with a gun standing 5 to 10 feet away is awfully hard to overcome with kicks, punches and grappling holds.

"I'd just give him my money," he recommended. "Just put it on the ground and walk away. Your chances of getting to him before he pulls the trigger are about zero."

This presumes you think the person with the gun only wants to rob you.

"Sometimes the right answer is to run," he said.

Up close, things were different, he said. Weapons could be defended against. Knives, clubs and even guns could be taken away, though it was a matter of knowing what to do.

"Up close, with a gun, you could maybe deflect their aim, get it pointed away from you," Benji said. "It all depends on how fast you are, how committed they are and whether you even know how."

Still, nothing was guaranteed.

"You might have a 20 percent chance to make something work," he said. "But that may be the only chance you have to survive."

Benji demonstrated how that might work as an aside. The class wasn't really focusing on defending against attackers with firearms, but mostly unarmed combatants.

The move he used looked simple. Benji agreed, adding simple was usually better.

"If you try to use some slick Steven Segal move you saw on TV, you're probably going to get killed," he said.

Knives and clubs offered more options for a defender, and Benji showed us how to escape being held at knife point.

Again, it was very situational. A sharp blade pressed at your throat with an attacker behind you is hard to get away from.

"It can be workable," he promised. "But it's difficult."

The further away the blade was from your neck, the better your chances of getting away more or less intact.

In one demonstration, Benji showed us how to escape from a knife attack from behind by pulling down on a knife hand, slipping out from under, while twisting the arm of the attacker behind him.

"This puts you in an interesting position," he said. "What I would do is remove the knife."

By working on the fingers, you could make it uncomfortable for an attacker to keep the blade.

Threat neutralized, he said, "Then, I'd just toss the knife and push them away."

Disarmed and a little hurt, they would probably run.

One of the students joked they could take the knife and make the would-be robber give up their money instead. Benji smiled and then showed us a variation he'd learned from Marine Corps combat training.

"This is real-world stuff," he said. "This is what they would do in combat."

The variation involved twisting the arm and then jamming the knife into the attacker's torso.

"If you do that, you should get a good lawyer," he said. "Because you're going to jail."

A lot of what we were shown applied to being in a fistfight. We drilled on blocking common roundhouse punches and how to counteract and subdue someone who knocks you to the ground.

A good tip for falling to the ground? Push the air out of your lungs before you hit the pavement.

Having the wind knocked out of you can stun you for a moment or two, which is time you can't afford to lose.

Benji also suggested landing on your side, not your back.

Knowing how to grapple on the ground was important because Benji said street fights inevitably turn into wrestling matches.

"Something like 90 percent of street fights end up on the ground," Benji said. "People just get tired of throwing punches, or it's not working for them or whatever."

One fighter grabs another, and both end up on the floor of a bar or on the sidewalk.

Even if you end up on your back with an attacker literally sitting on your chest, punching you repeatedly in the face, there are ways to turn the tables, pull him or her off and end the fight.

Benji showed us armbars that locked limbs and became painful immediately and had clear outcomes if continued.

"If you carry through, you break their arm, easy," Benji added.

And these would be ugly, horror-movie kinds of breaks, not falling-off-the-treadmill-at-the-gym-and-laughing-about-it-later kind of breaks.

These were the kinds of injuries that get fixed with surgery, if at all.

Several of the moves we were shown and drilled could be turned well past defense and used to do lasting, even lethal harm.

It was kind of sobering and scary. That's a lot of power to take on.

Sitting in at an open mat hour at the gym, not participating, but just watching a group of men practice jiujitsu holds, someone said something about how easy it would be to throw an attacker and then stomp on their head.

"When you're in a fight," I asked. "How do you avoid doing something like that?"

Bobby Smith, who studies at the gym, smiled broadly and said, "We practice so we won't."

Reach Bill Lynch at

lynch@wvgazettemail.com,

304-348-5195 or follow

@LostHwys on Twitter.

Follow Bill's One Month at a Time progress on his blog at

blogs.wvgazettemail.com/onemonth/.

Organ meat. If you have read anything about traditional foods diets, you have likely seen incorporating organ meat into your diet is recommended.

But why should we consume organ meats? And how do you get your family to eat that stuff when you can barely stomach the look and feel yourself? And finally, where do you find organ meat?

Let's start with why we should eat organ meats. Vitamin A (called retinol) is necessary for our bodies to utilize proteins, minerals and water-soluble vitamins. It acts as an antioxidant, helping to protect our bodies from free radicals. Vitamin A also stimulates gastric secretions to aid in protein digestion, building strong bones and contributing to the production of RNA.

Good sources of vitamin A include butterfat, egg yolks, liver and other organ meats, seafood and fish liver oils. In Dr. Weston A. Price's research, he found the diets of healthy isolated people contained at least 10 times more vitamin A from animal sources than what is found in the American diet.

It is best to obtain vitamin A from natural sources in our diets, as synthetic vitamin A from supplements can be toxic, particularly for those with impaired liver function.

Organ meats are also a great source of B vitamins, which promote healthy nerves, skin, eyes, hair, liver, muscle tone and cardiovascular function. Vitamin B complex deficiency can result in enlargement and malfunction of many organs and glands in our bodies. Vitamin B5 is essential for proper function of the adrenal glands.

And we've all heard about the growing concern of adrenal insufficiency or adrenal fatigue, right? Guess where you can get vitamin B5? That's right, organ meats.

B12 is needed to prevent anemia, maintain fertility and promote normal growth and development. Usable B12 is found only in animal foods. Also, I feel it is important to note, B complex deficiencies are linked to mental disorders, depression, anxiety and a decreased ability for the body to withstand stress.

Vitamin K is needed for blood clotting and for bone formation. Vitamin E is important for circulation, tissue repair and healing. Vitamin D is essential for strong bones, healthy teeth and normal growth.

Coenzyme Q10 is a nutrient needed by every cell in our bodies to produce energy. It has also been shown to be effective in the treatment of cardiovascular disease and periodontal problems. Activator X, discovered by Dr. Weston Price, is a fat-soluble nutrient that acts as a potent catalyst for mineral absorption.

It is important to source quality organ meats from animals who have been raised on their traditional diets. That is mainly grass or foraging for hogs, cows, lamb and goats, and the availability of a free range for chickens, where they can scratch for insects.

The most readily available are liver and hearts of chickens, but many beef, pork, lamb and goat producers also offer liver, kidney and heart.

The organs of these larger animals are best if prepared fresh, but due to USDA food-safety regulations, small farm meat producers must utilize a USDA-inspected meat processor. This means they will receive all of their meat frozen from the processor.

Don't fret. You can thaw and use frozen organ meat just as you would fresh.

Sometimes, if I plan ahead, I like to thaw and soak organ meats in kefir, buttermilk, or even just a water and lemon juice or apple cider vinegar mixture to help tone down the strong taste that can come along with some of the organs.

There is a whole section in the "Nourishing Traditions" cookbook about how to prepare these gems of nutrition. The simplest way is to bread and saute the meats, and, to my surprise, my young boys actually really dig chicken hearts and livers prepared this way. They call them chicken nuggets.

A simple sliced liver and onions recipe can be really tasty when prepared with butter, lard, lemon juice, and salt and pepper.

What I have found works best for many beginners is hiding organ meats in dishes. You could try cutting kidney or liver into small pieces and adding to your rice cooker (with rice and bone broth of course).

Try adding chunked organ meats to your stew or soup recipe. Another option is to mix organ meats into any ground meat recipe.

So, next time you're making burgers on the grill or meatloaf, why not add some finely diced organ meat to the mix?

April Koenig is a registered nurse specializing in integrative healing modalities including clinical aromatherapy, reiki, stress management and nutrition and health coaching. She offers workshops and classes, as well as individualized services for those interested in holistically managing their health. She also maintains a blog at www.holisticheartrn.com and can be reached at nurseapril@holisticheartrn.com.

Pasta Sauce

2 cans organic crushed tomatoes

2 cans organic tomato sauce

1 cup bone broth (chicken, beef, lamb)

1 head of garlic, diced

1 medium onion, diced

3-5 tablespoons dried basil

1-2 teaspoons black pepper

4 tablespoons olive oil

2 carrots, diced

2 stalks celery, diced

½ winter squash (or any seasonal squash)

2 sweet peppers

½-1 pound chicken hearts and livers, chopped into small pieces

extra vegetables you might have hiding in your refrigerator

organic pasta of choice

grated cheeses

Heat 2 tablespoons olive oil in a large cooking pot over medium heat.

Add diced onion and saute for a few minutes until onion is translucent.

Add garlic and the remainder of vegetables. Sauté briefly.

Add crushed tomatoes, tomato sauce, bone broth, and herbs and spices.

Bring to a low boil.

Reduce heat to low and simmer 2 to 3 hours, stirring often.

Leave uncovered for the first half of the simmer.

Cook the chicken hearts and livers in the remaining 2 tablespoons olive oil as you would ground beef or chicken, until browned slightly and cooked through.

Add to the sauce mixture for remainder of the simmer time.

Prepare pasta of choice, per package directions.

Serve sauce over pasta and top with your preference of grated cheese.

Ingredients sourced from:

Rainbow Farm (chicken hearts and livers), T & L Fruits & Vegetables (carrots and garlic), Laurel Creek Farm (sweet peppers), Byrnside Branch Farm (onions and winter squash), Gaea Farm and Spangler's Greenhouse (tomatoes), Cedar Dawn Farm and Indian Creek Farm (bone broth made from lamb and beef bones)