Newspaper Archive of
The Arlington Times
Marysville, Washington
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August 3, 1983     The Arlington Times
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August 3, 1983
 

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14 The Arlington TIMES - Wednesday, Aug. 3, 1983 American Family Vision nter opens at Smokey Pt. Optometry hasn't always been the profession Dr. Judy Smith Kandel has wanted to [to. But since she began working in it, she knows it's the career she wants to stay in. Unlike many young people who begin studying for their careers once they leave high school, Dr. Kandel didn't begin in optometry school until she was 31, married and was a mother of three children/ Kandel has been a housewife and conducted child care from her home. Her late husband was quite ill and Dr. Kandel realized she needed to start a career. She enrolled in pre-optometry classes to see if she could handle the basic requirements and stayed there for three years. She began going full-time and seven years later was an optometrist. For a while, Kandel lived with a family in Indiana and took care of children. The husband was an optometrist and his wife, a teacher. Both were studying for their upper degrees. The couple talked about their professions with Kandel and encouraged her to enter one of them. At the time optometry hadn't entered Kandel's mind, but later after moving and desiring a career, Kandel decided on optometry; She worked for two optometrists in Las Vegas during her pre-optometry years. She was graduated from Forrest Grove one year ago and spent the past year working for a Grandview optometrist. Liking Washington, Kandel began looking for a place to start her own optometry office. She looked around the state from Walla Walla to Marysville on the north and Vancouver on the south. Wanting "to purchase her own office or to buy an already established one, Kandel didn't find exactly what she was looking for, so she took the position in Grandview. She continued to look and just recently opened The American Family Vision Center at the Smokey Point Mall. During her original visit Dr. Kandel found Marysville was her favorite spot. After doing some research she discovered the Smokey Point area would be the ideal spot to locate. Her office, located next to the Smokey Point Pharmacy, is equipped to meet the needs of her patients. Among her services are vision exams and analysis, all kinds of contact lenses, glasses and vision therapy for various eye disorders. Dr. Kandel explains that although vision therapy has been around for many years, it is not offered by a lot of optometrists. Kandel points out there are many different applications of vision therapy. Among them are functional analysis, which involves correcting some eye problems without surgery; accommodative disfunctions and vision enchancement. Two lypes of vision enhancements are sport vision for athletes and another which helps children who may not use their two eyes together. "Vision therapy can help people change their whole wayof using their eyes depending on what they need," Kandel explained. Dr. Kandel is anxious to be a part of and to serve the area. She said she felt like a part of the community from the minute she arrived and is looking forward to meeting the eye care needs of the community. Hours at the vision center are from 9 a.m. - 5 p.m. Monday through Friday and Tuesday and Thursday evenings and Saturdays by appointment. She is assisted by Lila Carlson and Christy DeRosier. To make an appointment or for more information on Dr. Kandel's services, call 653-8771. M00rag continue at stat marine parks Beginning May 1, boaters will pay a fee to use overnight mooring facilities at certain marine state parks. According to Lynn Genasci, Assistant Director of the Washington State Parks and Recreation Commission, "The fees will be in effect from May 1 through Labor Day and will be applied only to boaters who use mooring. floats between the hours of 3 p.m. and 8 a.m. at designated parks." The fee will be $5 per night for boats 26 ft. in length and over and $3 per night for boats under 26 feet. Seasonal moorage permits are available fdr $40 for the larger boats and $24 for the boats under 26 ft. Between May 1 and Labor Day, moorage is limited to three consecutive nights at each marine facility. If boaters wish to moor their vessel at the dock and camp onshore, they will also pay the appropriate camping fee. There will continue to be no charge to use state park buoys or for any vessel riding on its own anchor. In addition, there will be no fee for dinghies or for temporary moorage up to 30 minutes for the purpose of unloading or loading. Genasci reports that "At six of tl~e designated parks the moorage and campsite fees will be collected by parks staff. However, we are instituting a self- registration program at the seven island parks where fees will be charged, and instructions will be posted." Fees will be colleced at Beacon Rock, Blake Island,- Deception Pass, Sh Flagler, Illahee and James, Jones, Matia, Sucia Island. Cornet will be on a self-re Applications for available at most State the Washington State tion Commission, 7150 KY-ll. Olympia, WA Boat deal must re The vessel re legislature's 1983 boat dealers. register with and pay a $25 Licensing Director the department will registration number, displayed water. Dealers who boats must re the same vessel individually owned Dealers who have! contact the Dealer Control section, Olympia at the Hi ing, or call 206/751 A new market Ad effective now thru Sc for ?. Northwest pea producors may soon go head-to-bead with the nation's soybean growers in competition for the $500 million a year vegetable protein extract market. Jeff Culbertson, a scientist who is work- lng towards a doctorate in food science at Washington State University, earlier this year told the American Chemical Society in Seattle that he was on the verge of developing a new protein extraction pro- cess that could make peas highly com- petitive with soybeans as a sara'e• of pro- tein for formulated food products. Culbertson, who is a student of Dr. Joseph R. Powers, a food scientist, said the soybean industry virtually has this pro- rein extract market locked up because other economical sources of vegetable pro- tein are few. Pea protein will do the same job in for- mulated foods, but has been locked out of the market by the absence of an economical way to separate the protein tram peas without also getting the green color - which food processors naturally can't accept. But Culbertsen is perfecting an extrac- tion process that will leave the green behind, producing an off-whlte protein co~ centrate that will do all of the good things that soybean protein now does in for- mulated foods. Vegetable protein is used as an emulsifier, as a foaming agent, as a water binder, and as a flavor enhancer. It also is the primary source of protein in some in- fant formulas. If you want to get a feel for the protein concentrate market in the human food sup- ply, just go to your cupboard, or the super- market, and begin reading labels. Products such as mayonnaise, salad dressings and instant soups contain vegetable protein as an emulsifier, which helps blenll the oils and the water in these products. It is a foaming agent in such products as non-dairy toppings, and a water-binding agent in a number of foed products suob as processed meats. As a flavor enhancer, you'll find it listed as hydrolyzed van.table protein. It is broadly used in candy bars and a wide variety of food products. C ulbertson sa/d peas and soybeans are related, and therefore have similar protein characteristics. He believes pea protein concentrate could compete well against my both In Oost and quality. protein has off-flavor problems associated with the o. eom.ent of .-rhe result is a "beany" or bitter flavor, SOy- beans are about 40 percent oil, but peas contain only 2 to 3 percent, Culbertson said. He said the extraction process for soy protein is more complex and more expen- sive than the pea protein process that he is developing. As in so much scientific research, there was an dement o( surprise in Culbertson's work. He began his research by using the same extraction process for pea protein as the soybean indt~ry uses, but chlorophyll came aloag for the ride, giving him green protein. This doesn't happen with soybean protein extraetiou, because soybeans are a very light, off-white, color. "I observed that with time, if I left an isolate (protein concentrate) on Lhe shelf, the chloro~yll would bleach and dlSalp pear," CCbert 'Th bl ch . a desirable phenomenon because you oon t want the green." So Culbertson began to study the bleaching reactions to learn why the chlorophyll was disap~. He found that the bleaching was related to eridation of fat=. Unfortunately, oxidatlen produces off-flavors in the protein and severely damages the nutritiomd value.of ~ pro- tein by decreasing the avammmty oz an~no acids, and reducing digestahilRy. followed the oxidation trail to the apparent discovery.t.~.t the oxidation process that he observed m jars or pea ~v rein isolate on laboratory shelves prouan y involved a particular fat caIled He pid" on an extraction iswo ng ...... 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