Village on a Diet and Village News are getting national press

Fallbrook and the Village on a Diet are in the editor’s column “On my mind” in the August issue of Good Housekeeping this month.   On page 18 they couched it between Julia Roberts and a heartwarming story about quintuplets.  We are thrilled that Editor-in-Chief Ellen Levine wrote the following under the headline Soup’s On!

“It takes a village to lose weight.  That’s what the people of Fallbrook , California , decided after we ran our All-You-Can-Eat Soup Diet in February.  Fallbrook resident Janet Rursch praised the meal plan to Judy Bell, the food editor at The Village News, and in April, Bell started recruiting townspeople for a group soup-a-thon through her newspaper.  “It’s good, solid, and healthy,” Bell says of the 1,200-calorie-a-day diet that revolves around a versatile vegetable soup.  The whole town has gone soup-happy:  The local supermarket is selling ready-made GH soup, four restaurants serve variations, and a local photographer is even offering free before-and-after photos to dieters.   About 250 people have tried the diet so far, and Bell says most lost between eight and 12 pounds the first month they were on it.”

Village on A Diet…Product innovations make results easier to obtain

By Judy Bell - Food and Nutrition Editor

As we began the Village on a Diet mid-April, I had no idea how glad I would be that companies like ReadyPac  and Gladware were creating innovative products that would make my life easier. Both Ready Pac and Gladware are part of our Community Sponsorship family. They have both been truly super about supporting us in many different ways…and will be with us week by week as the Village on a Diet continues through August.

The true value of Ready Pac’s triple washed and ready-to-use Baby Spinach became most apparent to me on a recent trip to the Midwest . Shopping for The Soup ingredients (Good Housekeeping’s All-You-Can-Eat Soup), I was unable to find Ready Pac’s product. I had to buy regular “baby spinach” and wash it myself. As any cook knows, you just don’t wash spinach once…there’s just too much residual sand. So, I did the washing and washing and washing. And, then there was the realization that at home here in Fallbrook I had been spoiled…by the convenience and the quality of Ready Pace Baby Spinach. The other stuff just didn’t measure up!

When we announce the prizes for the Village on a Diet, you’ll see that Ready Pac is being “extra nice” to Fallbrook.

If you want to say “thanks” go to their website, www.readypac.com and tell them you are from Fallbrook and know they are a part of the Village on a Diet. You can also go to another of their websites, www.simplesalad.com that currently has a simple salad sweepstakes with a $5,000 prize. 

Gladware has another kind of innovation that is giving me great pleasure: affordable, throwaway food containers. Like many households I have had food containers of all sorts and sizes for many, many years. The major problem is threefold: lids, storage and mismatched pieces. I could have three bowls of a given size and no lids as well three lids and no matching containers. And, this stuff isn’t cheap so a person couldn’t feel good about just throwing it away. At the same time the problems could not be easily fixed.

That was until I began working with the All-You-Can-Eat soup. For some reason I happened upon the Gladware soup and entrée containers in EXACTLY the right 3-cup size. And they were affordable enough that if I do lose a lid...oh well…no big deal.

I bought enough for two week’s of soup meals for my husband and self and couldn’t be happier…or would that be GLAD!

Gladware is worth your consideration…and if you are a Village on a Diet participant, you might want to say thanks, too. I sent them an e-mail at their website, www.Gladware.com and found it very interesting with all kinds of tips on storage, etc. Check it out.

Both ReadyPac Baby Spinach and Gladware are available at Major Market, a Village on a Diet Community Sponsor. Major Market has the All-You-Can-Eat soup available everyday at the Service Deli…or, of course, you can get everything you need to make the soup at Major Market.

Then, too, you can treat yourself to soup at El Jardin, Garden Center Café, the Villlage Soda Fountain Café or Me’n’Charlies…restaurants that have committed to having the Village on a Diet soup so we can go out with our friends…and stay with our plan.

Other Village on a Diet Community Partners include:

Fallbrook Hospital and Wellness Center ; Fallbrook Pharmacy,

Fitness Plus, Lucca Salon (Bonsall), Bank of America, Judi’s Way to Fitness and

Remember…and tell your friends and family: You can join the Village on a Diet anytime. All of the Community Partners listed above have everything you need: recipes, registrations and the 28-day sample menu. Village on a Diet is WORKING for dozens and dozens of people. VILLAGE ON A DIET WILL WORK FOR YOU!

By Judy Bell, M.S. - Food and Health Editor

Thirteen pounds, seventeen pounds, twelve pounds, eight pounds…the list could go on and on as participants of the Village on a Diet send notes, leave phone messages and stop me all around town to tell me that the plan is working!

And, I share their excitement…it's working for me, too. Although the more interesting phenomena is that I can see weight loss in others more quickly than in myself. This is probably true for you, too. Last week I saw Judy W. who started the diet about the same time as me. I could see she had lost weight….it was obvious! I mean really obvious! Keep up the good work, Judy W. and let's meet again in a month to encourage each other.

Although we all agree none that we know of is "perfect" (doing the plan with no variations) simply creating a more disciplined eating style, getting into an exercise program, drinking more water and using a high quality vitamin and mineral supplement (see Kristi at Fallbrook Pharmacy) is giving us RESULTS fast enough that we are encouraged for the long haul.

Delia Hammock, R.D. Director of the Good Housekeeping Institute and author of the All-You-Can-Eat-Soup diet and I agreed that the diet " is to be used as a 'tool' to get people started on the path of healthy eating for life…not just for a temporary weight loss." 

As for those who notice changes probably none are more intimate than people who provide on-going personal services such as our seven lovely ladies from Lucca Salon in Bonsall who are part of the Village on a Diet Community Partners group.Each woman tells me that they can notice changes…the good and not so good…in each of their regular clients. So, you can imagine how happy they are for each client who has decided to be a participant of the Village on a Diet. 
They know that good health is essential to looking one's best.When you visit Lucca Salon, be sure to greet Terry and Leah, nail professionals; Beth, Diane, Marylou and Lisa, hair professionals and Carolyn who specializes in hair extensions. Take a moment to thank them for their support with the Village on a Diet. Lucca Salon is one of the locations where you can do a complimentary weigh-in. Lucca Salon is also just two doors away from Bonsall Photo. You may have a free "before" and "after" at Bonsall Photo. Just give Seth a call to set a time (941-9221).

And NOW is the perfect time to visit Lucca Salon. The salon is celebrating its 10th Anniversary this month with an incredible drawing for a Day of Luxury…a whole day of being pampered. The drawing will be on June 22nd. And, everyone can enter…I'd go enter today! While you are there ask about ALL of the services they offer. Lucca Salon is probably that most complete salon in 
our area…they have almost any beauty service you would enjoy. We congratulate Lucca and thank each professional at the salon for her on-going support.

Speaking of support, I need to thank my colleagues here at the Village News. At the midpoint of the Village on a Diet, it is time to acknowledge that each person here has willingly assisted in helping this community program be a success. Thanks, folks, I know we are all more successful as a TEAM (Together Everyone Achieves More) than any of us would ever be on their own. 

Recipe Contest and Prizes Update:
The Recipe Contest will be announced on June 28. 
Prizes: All REGISTERED Village on a Diet participants will be eligible for prizes. If you have NOT yet registered, please pick up a registration blank at one of the Community Partners listed. Bring it or send it to Judy Bell, The Village News, 224 N. Main St. Fallbrook, CA 92028. 

Community Partners:

By Judy Bell, M.S. -

As more and more people are joining the Village on a Diet program, there have been some who have asked the question of “why weigh?”

The psychology of getting on a scale is basic and a good place to start. You will face reality! A professional calibrated scale doesn’t lie. Now, what if you weigh more than you think? You can look at this situation in one of two ways: first, you simply will be MORE successful as you lose weight and second, you now know exactly what your challenge is…no foolin’.

Before the Village on a Diet I had chosen not to weigh for several years. However, I know that I wanted to “walk the walk as I talked the talk” for the Village on a Diet and took the plunge. It wasn’t as bad as I thought. And, now I have a marker…and can measure my progress.

Measuring progress is another important psychological tool. If you never know where you start, how will you know when you reach your goal. Also, how can you set a goal unless you weigh or measure?

Establishing boundaries is another psychological tool. Weighing will help you establish your weight boundary. You can follow this by trying on various pieces of clothing that fit and don’t fit. Label them with the current date and then go forward in your mind as to when you might be able to comfortably wear the clothing. Hang back in your closet and make a note for your calendar to try those clothes on the appointed date. Now you have another boundary.

Lastly, weighing weekly or monthly helps encourage...or gives a person a wake-up call.  I discourage daily weigh-ins. And, be sure you weigh on the same scale and approximately at the same time of day whenever possible. Also, a professionally calibrated scale will be more valid than most home scales.

Fitness Plus (723-2362), Fallbrook Hospital’s Wellness Center (728-1911 x 377) Lucca Salon in Bonsall (630-6330) and Judi’s Way to Fitness (728-6211) are Village on a Diet Community Partners who offer complimentary weigh-ins. If you want to have a FREE “before” photo, call Seth at Bonsall Photo(941-4492). Seth will also be providing FREE “after” photos to document your wonderful success!

With healthy thoughts, JB

The latest in health and fitness circles isn’t earthshaking. The challenge is to just do it. The key concepts presented today are to help you “do it”.

Writing it all down helps you to remember what you told yourself you wanted to do and also over what time frame. You might make a chart…some even attach rewards to completion of actions…not results. Just as in elementary school when you received awards for attendance, not performance. Resist the temptation to grade yourself. Reward yourself for taking the right actions…the results will come.

New Year’s resolutions have a super failure rate. The typical areas of weight, fitness, smoking may have started strong but often weaken each hour, day or week.

The keys to all successful changes are to plan and then make on-going accountability commitments. Both help a person stay on track and recover quickly when a temporary setback occurs.

Losing weight is one of the primary New Years’ resolves that is often sabotaged by lack of serious planning and accountability. How detailed your planning is a true indication of the sincerity of your resolve. And, many people have tried and failed so many times, they simply “go through motions” not believing in the possibility of success. Yet thousands of persons have successfully gotten rid of excess body fat and remained fit for years.

During the next month the Health Column will focus on getting rid of excess body fat. As a clinician with a Master’s Degree in Human Nutrition and several years as a fat-loss counselor I will share fat-loss concepts, techniques and even menus to help you achieve your goals be it as little as those extra 10 pounds around your middle or as much extra fat as you need to get rid of to be healthy and fit.

For long-term fat loss that does not cause you to feel deprived, incorporate these key concepts.

Next week: Does it matter what you eat? What about portion control? How much water do you need to drink?

With healthy thoughts, JB

Win in lots of different ways with Village on a Diet
By Judy Bell, M.S. - Food and Nutrition Editor

There are several ways you win when you participate in the Village on a Diet. The first, is the potential for improved health and fitness as everyone who talks to me about the diet says, “it works.” Especially when you combine the diet with regular exercise, plenty of water and the highest quality vitamin and mineral supplement such as recommended by the folks at Fallbrook Pharmacy, one of the Community Partners.

The second is simply by participating and REGISTERING you may win some wonderful prizes.

Lastly, you may create a variation on Good Housekeeping’s All-you-can-eat Soup…and win a prize in the recipe contest. Or, you can create a main dish and win, too. Details for the recipe contest are printed in the Food Column on Page 15. Menus and recipes mentioned in the Recipe Contest guidelines are at the Community Partners, too.

So, if you have joined us on the Village on a Diet…keep up the great work and it will be our good pleasure to reward as many people as we are able through the generous gifting of the many prizes available.

If you haven’t yet joined…and have been thinking about it, could we say you might be procrastinating? If that be the case, I do have a few words for you:

A WORD TO PROCRASTINATORS 

Does your sequin gown fit right? How about that cashmere twin set and boot skirt? What about your favorite little black dress? Is it too little?

And gentlemen, is your “investment” tux no longer wearable? What about the weight your physician told you to lose? Did you graduate to a new belt size the last few years?

NOW is the time to START!

Join us this week…see what can happen when you commit to the Village on a Diet and a bit of exercise.

If you start NOW…maybe the little black dress will be ideal and the tux useful for the holiday season one more time. You see, we have nearly five months to whittle off excess weight and get fit. You could be down 30 lb. to 50 lb. by the holiday season!

Everything is ready for your success.

Won’t you join… tomorrow? I am committed to your success.

With affection, Judy Bell

So whether you begin tomorrow or started with us on the kick-off April 19…we are proud of you for making the decision to become more healthy and fit. JB

And, here is a list of our wonderful Community Partners, where you will be able to pick up the Good Housekeeping 28-day menu plan, recipes and registration blanks.

BANK OF AMERICA
GARDEN CENTER CAFE
FALLBROOK HOSPITAL AND WELLNESS CENTER
ME ‘N’ CHARLIES
FITNESS PLUS
VILLAGE SODA FOUNTAIN CAFE
LUCCA SALON (BONSALL)            Terry, Leah, Lisa, Diane, Marylou and Beth
EL JARDIN
FALLBROOK PHARMACy
JUDI’S WAY TO FITNESS
MAJOR MARKET

When you stop in, be sure to thank them for their enthusiastic support of the Village on a Diet program

The Cook's mail box: our Recipe Contest, Thai-style Chicken and a favorite appetizer
By Judy Bell, M.S.- Food and Nutrition Editor

The Village on a diet recipe contest was announced Thursday…and Friday people came into the office with their entries. It is so exciting to see the delicious creativity you have…so I am eager for all cooks to give it a whirl.  The general guidelines are reprinted today. Go for it! The prizes are lovely, and you may truly benefit our community as you create more options for those who want good, healthy, low calorie and low fat foods.

Remembering that we have agreed to moderation in all things, here is a recipe for a thai-style chicken enlivened with curry and garlic in a peanut butter nd honey sauce. The original recipe from USA Peanuts calls for the chicken to be marinated in the mixture. And, to be sure, this will evoke the highest  flavor…and calories.
After trying the recipe the original way, you may elect to simply grill the chicken, remove the skin, cut it into bite-size pieces. Meantime, heat the marinade in a saucepan and use the marinade as a "dipping" sauce, thinning
the mixture as needed with chicken bouillon. This method allows for specific control of the sauce…and eliminates the fat and skin of the chicken.

Thai-Style Grilled Peanut Chicken

½ cup peanut butter
1/3 cup honey
¼ cup soy sauce
2 tbsp. curry powder
2 cloves garlic, minced
2 to 2 ½ lb. cut-up chicken

Blend peanut butter, honey and soy sauce until smooth. Stir in curry powder and garlic and mix well. Place chicken in a large plastic bag or bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill for at least 2 hours or up to 12 hours. Remove chicken from marinade. Broil or grill 4-6 inches from heat. Turn chicken and brush with marinade occasionally while cooking. (do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part, cutting into chicken piece to test, 15 to 30 minutes depending on size and piece. 6 servings.

Liselotte and Fred Schreiber, my daughter-in-law's grandparents, are inspiring people. Her grandfather still plays a good game of tennis and her grandmother is an active and interested cook. Not too long ago she sent
me this recipe for her favorite hors d'oeuvers. It is an enticing mixture of black olives and cheese on a toasted English muffin. I could also see this served whole as a nice little lunch with a vegetable salad.Thanks "Lislo" for taking time to share with us in Fallbrook …maybe you can come and visit our village one day and Fred can enjoy a game or so with one of our many excellent senior tennis fellows.

Liselotte Schreiber's Black Olive and Cheese Nibbler

1 ½ cups canned minced black olives
½ cup mayonnaise
2 tbsp. minced onion
¼ tsp. curry powder
1cup grated sharp cheddar cheese
10 English muffins

Lightly toast English muffins under broiler in oven. Mix together olives, mayonnaise, onion, curry powder and cheese. Spread mixture thickly on the lightly toasted muffins. Broil muffins again until the mixture is bubbly and melted . Serve as appetizers cut into halves or quarters. (Editor's note: for main dish, serve two halves on a plate garnished with parsley, basil or thyme sprigs.)

Four miles…one step at a time
By Judy Bell, M.S. - Health Editor

This second week of training for the San Diego Marathon the walker clipped off a smart 4 miles in really good time. I mean we had a really good time and before it seemed possible we were back at the beginning of the course feeling a wee but smug, confidence and encouraged.

Maybe we could go the distance with USAFIT coaching us.

This week I met Stephia, woman who lost 138 lb. last year and also completed the marathon. Talk about inspiration! She said she was the classic “couch potato” and decided as she approached a landmark birthday, she was not going to be fat. And, she did accomplish her goal. This year she has become an assistant coach and is training for the 2001 marathon.

Eleanor is another self-professed “coach potato” turned coach. She began her fitness metamorphosis five years ago and has completed several distances walks.

Shoes was the subject at the post-training seminar. The New Balance spokesperson explained how shoe professionals find the best shoe for each foot, why shoes need to be rotated one pair to another so out so “they” can get back into shape.

Saturday we’ll be doing 5 miles and learning about hydration and warm weather training.

As we left, I saw Kim, the beginner whom I had met the week before. She had arrived late so she said she just decided to run the course. And she said she was a “couch potato”, too.

With healthy thoughts, JB
 

Award Winning Cook is an artist of food and the canvas
By Judy Bell, M.S. - Food Editor

Debbie Sependa is a fantastic baker, a creative cook who wins prizes AND an accomplished artist. Lucky for us she is also a generous person willing to share her recipes and expertise.

Debbie and I met earlier this year. She said that when her latest recipe contest winner had been published we could also have the recipe. And here is the Melon ’N’ Salami on Rye that won her $400 plus the honor of being published in Better Homes and Gardens magazine in June. Debbie, we are so proud of you!

As you might imagine Debbie is a non-stop person…she cooks, paints, and now she is a writer. From her cookbook, “A little of this, A lot of that and Then some Yum, Yum, Yumm” Debbie also shares a “yummy” sandwich cookie.

Debbie is the wife of Anthony Baquero, a top producer for Washington Mutual. Debbie says that Anthony is also a “non-stop” fellow who is dedicated to family, charily and supports the community in many, many ways. “He is also,” Debbie, says,” my best cookie tester.

Anthony must have quite a task these past several months…Debbie has 115 recipes recipes in her book. Published by Morris, the book is $15 and can be ordered at www.damrek@webtv.com.

Debbie Sependa’s Melon ‘n’ Salami on Rye

4 slices rye bread and/or pumpernickel bread
2 tsp. Dijon-style mustard
2-3 oz. thinly sliced Jarlsberg cheese or Swiss cheese
2 oz. thinly sliced proscuitto
4-8 thin slices honeydew melon, peeled
2 tsp. light dairy sour cream
2 oz. thinly sliced salami
2-3 oz. thinly sliced Gouda cheese
2 romaine lettuce, ribs removed, optional

Spread one side of each bread lightly with mustard. On two of the bread slices, layer the Jarlsberg cheese, prosciutto and melon on top of mustard. Spread a thin layer of sour cream over melon slices. Add salami, Gouda, and romaine, if desired. Top with remaining two bread slices, mustard slice down. Wrap in plastic wrap. Chill for 1 to 6 hours. Makes 2 sandwiches.

Debbie’s Mocha Chocolate Sandwich Cookies

Ingredients for cookie dough:
1 ½ oz. unsweetened chocolate
1 ¼ cups plus 1 tbsp. all-purpose flour
¾ cup quick-cooking rolled oats
½ cup granulated sugar
½ cup firmly packed dark brown sugar
¼ tsp. salt
1 egg
½ cup butter, softened
1 tbsp. coffee liqueur
1 ½ tsp. instant coffee powder (not granules)
Filling:
2 cups milk chocolate morsels or pieces
1 tbsp. butter
1 tbsp. vegetable shortening

Preheat oven to 350 degrees. Lightly grease a cookie sheet

In a large bowl, combine flour, oats and salt. Set aside. Melt 1 ½ oz, unsweetened chocolate in the tops of a double boiler. Heat over hot water. Stir until chocolate is melted and smooth. Cool.

In a large bowl cream the sugars and butter until lightly and fluffy. Add egg. Beat. Stir in coffee liqueur and coffee powder. Stir in flour and oat mixture. Dough will be slightly firm. Roll out dough on a lightly floured surface ¼ inch thick. Cut dough into 2-inch circles. Reroll dough scraps and continue to cut out circles. Transfer dough to cookie sheet. Bake 9 to 11 minutes, or until firm. Transfer to wire rack. Cool completely.

Filling: Melt the 2 cups of milk chocolate, 1 tbsp. butter and 1 tbsp. vegetable shortening in the top of a double boiler. Heat over hot water. Stir until chocolate filling is melted and smooth. Spread 12 teaspoons of chocolate filling on the flat sides of half the cookies. Top with the remaining half of the cookies. With remaining chocolate, dip an end of the cookies slightly. Refrigerate 15 minutes. Makes about 28 sandwich cookies.

Home gardeners: Never underestimate the appreciation of your homegrown veggies! Here Don Luck shows off his artichoke from early in the season. All who know Don and Marilyn appreciate how they delight in growing…and sharing from their garden.

Several persons requested this Cold Vegetable Soup variation for the Village on a Diet soup. It was developed for those hot muggy days…it is delicious and most refreshing.

Cold All-You-Can-Eat Vegetable Soup

6 cups Basic Soup Recipe (above), chilled
2 Roma-style tomatoes
1 red pepper
3 green onions
1 small zucchini or ½ large zucchini
1 cucumber
1 small ear corn, cooked
¼ cup finely chopped herbs ( a combination of dill, basil, tarragon, thyme, parsley)
Grated rind and juice of l lemon
1-2 cloves garlic, minced
Salt
Fresh ground pepper
1 ½ tsp. Worcestershire sauce
½ cup cocktail sauce for seafood
Few drops chili oil (or Tabasco) to taste
12-oz. bay shrimp, thawed; 12-oz. lean bite-size pieces cold chicken or 12-oz. bite-size pieces crab or lobster  

Prepare Basic Soup according to recipe. Chill. Puree in food processor, blender or using food mill.

Cut tomato into small dice and turn into large bowl. Add each vegetable to bowl as it is prepared. Trim membrane of red pepper and cut into very small dice.  Trim green onion and slice thinly. Scrub zucchini, trim ends and cut into fine dice. Lightly peel cucumber, seed and cut into fine dice. Cut corn from cob.Add herbs, lemon juice and rind, garlic,  Worcestershire and cocktail sauce for seafood.

Add pureed Basic Soup to vegetables in bowl. Stir well. Add shrimp, chicken crab or lobster. Taste and add desired salt, pepper and chili oil or Tabasco. Chill well (about 2 hours) and serve. Makes four 3-cup servings.

Join Village on a Diet…maybe avert health compromises
By Judy Bell, M.S. - Food and Nutrition Editor

When you start walking the miles just fly…why not start this week!
by Judy Bell, M.S. - Health Editor

Truth time: last Saturday morning I was dreading the challenge of an 8-mile walk as a part of the USAFIT training program. The 6.4-mile walk the week before was TOUGH! Surprise, surprise! The 8-miles  “seemed” easier. Could it be I am getting in better shape?

This week the group will be back to a 7-mile stroll…a walk in the park, we say. And, as we leave from Poinsettia Park in Carlsbad, so there is truth there, too.

Also, there is a USAFIT program in Temecula leaving from Paloma Del Sol Park directly behind Home Depot. Roger Combs, Fallbrook, is one of the volunteer coaches in Temecula. He said he would be happy to answer anyone’s questions by phone, 728-8187.

Or, you can contact the In Motion organization at 1-858-792-2900.

As for the miles simply adding up I have to tell you about Betty. We met just as we were finishing on Saturday although I had noticed her as we started out…primarily because she is probably close to my age and didn’t “appear” to be a female “jock.” Need I tell you I was impressed beyond belief when she told me she’d done the San Diego Half Marathon the Sunday before. That is 13.1 miles! And, she has already done two marathons this year and other Half Marathons, too. We quickly figured she’d walked at least 80 miles in organized walks this year. I asked her to calculate the number of miles she thought covered in training…but alas we were finished with the route and agreed to revisit the subject in two weeks (I’m off walking in the Rockies this weekend).

NOW, by the way, is the time to get started. In a few weeks the range we will be walking on Saturdays will preclude beginners or people who are not able to keep up. We’d love to have you join us and watch the miles fly.

With healthy thoughts, JB

Did you lose weight? How?
By Judy Bell, M.S. - Health Editor

Did you lose weight this year? Did you participate in the Village on a Diet? Would you share your story?

We are calling for stories of people who had success with a weight loss program this year on behalf of Good Housekeeping magazine. Of course, we hope some of the many folks who participated with the Village on a Diet will share their stories. At the same time, we want to assist the magazine as it prepares for its “diet” issue in January.

So, whatever you did to lose weight and get fit…we’d like to hear from you. And, have no fear, there will be public use of your identity without your written permission. Drop me a note, please. Judy Bell, Health Editor the Village News, 224 North Main, Suite A, Fallbrook, CA 92028. Or, call 723-7319 and leave your phone number and I will return your call and simply ask you a few questions.