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We'veallheardthat restaurant portions are partially to blame for the upsizing of our waist- lines. If you aren't aware of that, just stop and re- flect a mo- ment. Do you think anything prefaced with "super- sized" or "all you can eat" is a standard serving? Not to be outpaced by the lo- cal eatery, food compa- nies have expanded their portion size in order to keep up the increased de- mand — and belly — of the American consumer. For illustration, accord- ing to Lisa Young, author of "The Portion Teller: Smartsize Your Way to Permanent Weight Loss," in 1960, a single-serving bag of potato chips was one ounce, and a bottle of cola was six and half ounces. In 2000, that bag of chips contained two to four ounces, and the bot- tle contained twenty, a gut-busting development for sure. As they say in the late night infomercials how- ever, "But wait. There's more." Cookbook recipes have gotten bigger too (and I don't mean the size of the font). According to a study conducted by Cor- nell University marketing professor Brian Wansink and published in the An- nals of Internal Medicine; "classic" recipes have en- joyed a nearly 40 percent increase in calories per serving over the last 70 years. In order to arrive at this conclusion, Wansink studied the "Joy of Cook- ing" cookbook, which was first published in the thir- ties and has since been updated seven times. Us- ing that methodology, he was able to compare ap- ples to apples — er, um — so to speak. Over that time, the cookbook has 18 reci- pes common to all its editions. Of those, 17 in- creased in calories, partly due to an upping of to- tal calories per recipe, but also to larger portion sizes. If you're like me, you want to know who is the lone hold out. That prize goes to the chili con carne recipe, which stayed the same. Chicken gumbo re- mained static too; how- ever it went from 14 serv- ings to only 10 servings while still using the same ingredients. Therefore, its portion size — and calo- ries per serving — indeed grew. Ms. Young had sim- ilar findings when she monitored brownies. Where can I sign up for a job that has me moni- tor chocolate pastries all day? I'll even pay for that. She found, "Same rec- ipe. Same pan. But in the sixties and seventies, it yielded 30 brownies. In the 1997 edition it yielded 15." She also was able to trace the trend to a popu- lar chocolate chip cookie recipe which decades be- fore produced 100 cook- ies, but made only 60 during the eighties, al- though no ingredients had changed. OK, when it comes to cookies and chocolate, I kind of understand want- ing more. But — gumbo — c'mon, what's that about? Anyway, "It's not enough to just be aware," Wansink says. "Put half of it away as soon as it's cooked." Or, dare I add? One could make smaller portions. Of course, as I've learned, it's not the occasional piece of pizza or piece of pie that's caus- ing weight gains — un- less the shape of the piece is round and nine inches, in which one might want to share with a friend. Scott"Q"Marcusis a nationally known weight loss expert for baby boomers and the CRP — Chief Recovering Perfectionist — of www. ThisTimeIMeanIt.com. Check out his new series of free weight loss videos and other inspirational material at www. FourMonthsToGoal.com. SCOTTMARCUS Portioninflationan enemy of weight loss Scott Marcus Mrs. J. R. O'Gorman, wife of one of Portland's wealth- iest lumber dealers, is hapy in the recovery of two rings valued at $1,800 and Wm. Erwin, a pioneer resident of this town, is $100 richer as the result of a little pri- vate search requiring a few hours time. Wednesday evening, Feb. 23, Mr. and Mrs. O'Gorman passedthrough Red Bluffon the Shasta Limited enroute home from San Francisco. During the brief stop here he purchased some or- anges from one of the boy fruit sellers. Before starting to peel and eat her orange, Mrs. O'Gorman removed two rings from her fingers and laid them in her lap. One of the rings was val- ued at $1,500 and the other at $300. She placed the or- ange peelings in her lap and after she finished eating the orange, put the peelings in her handkerchief and at a convenient place shook them out onto the ground. The train had left the yards by that time and in dispos- ing of the peelings she also disposed of her two rings. A telegram was sent back from Redding to local agent J. J. Miller, to have a search mad immediately Thurs- day morning. O'Gorman finally decided to return here in person and conduct the search rather than give the loss any publicity. Mrs. O'Gorman remembered that she had dropped the peelings just before a bridge was crossed and only a very short distance out of Red Bluff. O'Gorman arrived here Thursday morning on train No. 15 and enlisted the services of Wm. Erwin, who knows every foot of land in this section. Together they started up the railroad track. O'Gorman had as his only clue the presence of fresh or- ange peelings on the right- of-way just south of some bridge near Red Bluff. They found the peelings a short distance below the Dibble Creek bridge and a careful search was made Thurs- day forenoon without re- sults, O'Gorman giving up and returning to Red Bluff. He made arrangements to leave on the Thursday eve- ning Shasta Limited and a few minutes before train time Erwin arrived in Red Bluff with the $1,500 ring. A day or two later he found the second ring and for- warded it to O'Gorman. Er- win was given $100 reward for his trouble. — March 4, 1916 100 YEARS AGO... Dropsringsoffmoving train; found by W. Erwin The following informa- tion is compiled from Red Bluff Police Department, Red Bluff Fire, Tehama County Sheriff's Depart- ment, Corning Police De- partment,CorningFire,Cal Fire and California High- way Patrol logs. Arrests LelandTimothyBrown: 57,ofRedBluffwascited and released Wednesday on Belle Mill Road for four out- standing warrants following an incident about 9p.m. in which the owner of Luigi's Pizza and Pasta reported he had a person detained who had been breaking into an employee's vehicle. Miguel Angel Banuelos: 19, of Red Bluff was arrested Wednesday a er causing a disturbance in the 1100block of Encinal Drive. Police were called to reports of a man out of control in a neighbor- hood who was pounding on doors and screaming. He was booked into Tehama County Jail on the charge of public intoxication and an outstanding warrant. Daniel Coleman Cahalan: 31, of Los Molinos was arrested Wednesday and booked into jail on unre- lated warrants a er a man knocked on a door on Fourth Street in Red Bluff saying he had been assaulted. 11700block State Route 99E: A woman reported her 13-year-old son was out of control and putting holes in the wall as well as scream- ing at family. One person was arrested on the charges of battery and vandalism. Collision South Avenue, cross of Mary Avenue: Jessenia Viramontes, 29, of Corn- ing was transported to St. Elizabeth Community Hospital for minor injuries following a two-car collision about 2:35p.m. Wednesday. Viramontes was a passenger in a vehicle driven by Jona- than Moreno, 24, of Corning that was rear-ended while stopped to make a le turn onto Mary Avenue. Moreno and Devin Duggins, 38, of Chico were both eastbound on South Avenue when Duggins failed to notice the stopped vehicle. Recovered Oriole Drive: A 2009Buick Lucerne stolen from the 2400block of Oriole Monday evening was recovered in Redding Tuesday. Suspicious South Main Street: A man was reportedly chasing a young girl about 5:30p.m. Wednesday and chased her into the Prime Cinemas movie theater before chal- lenging people to a fight in the parking lot. Antelope Boulevard: Ante- lope School called to request law enforcement pick up marijuana and a pipe. The s Marguerite Avenue: An air compressor, value $300, was reported stolen from a garage where the door had been le open. James Avenue: A longboard and a bicycle were reported stolen Wednesday. 200block White Road: a bicycle was stolen from a front porch. Police logs The Tehama County De- partment of Social Services and Community Action Agency during the month of March will be teaching free nutrition classes titled Eat- ing Health on a Budget. Participants will discover new ways to include fruits and vegetables in meals and snacks; learn low-cost, easy ways to get physically active every day and see cooking demonstrations using foods from local food banks. Pre-registration is re- quired to assure adequate materials for each session and space is limited. To reg- ister, call 528-4174. Classes will be offered 1-2:30 p.m. Tuesday, March 8 at Brickyard Apartments, 1275 Walnut St. in Red Bluff; 1-2:45 p.m. Wednes- day, March 9 at the Rancho Tehama Recreation Hall at Rancho Tehama Reserve and 1-2:30 p.m. Thursday, March 10 at Spring Moun- tain Apartments, 240 Edith Ave. in Corning. The workshops are of- fered in partnership with Cal Fresh and Champions for Change. NUTRITION Free eating healthy on a budget classes Findusonline! By Kayla Moore Ag Leadership Team Recently Red Bluff High School celebrated National FFA Week, a nationally rec- ognized week-long tradi- tion dedicated to the Future Farmers of America. This tradition started in 1947 when the National FFA boardofdirectorsproceeded to designate, in the honor of his legacy as a farmer and involvement in agriculture, the week of George Wash- ington'sbirthdayasnational FFA week. Red Bluff High celebrated this occasion through a vari- ety of different events. Each weekdayconsistedofadress up theme and a lunch time activity. For example, dress up days include, Mossy Oak Monday, Tractors and Tutus and Wild West Wednesday. Lunch time activities in- cludedafreeschool-widehot dogfeed,dummyropingand musical hay bales. Red Bluff also hosted an Ag Olympics where the Ag teachers and FFA members made an ef- fort to get non FFA mem- bers involved through inter- active games. Facts about agriculture were posted around the school to increase school knowledge.Thestudentsput water bottles for all teachers displaying the FFA emblem as tokens of appreciation in their teacher boxes. The highlight of the week proved to be the Mid-Year Banquet where FFA mem- bers are awarded the de- grees they work so hard to earn. Some 180 degrees were awarded, ranging from Green Hand for first year members to Chapter and Local Golden State De- grees for second and third year members. Along with degrees many Proficiency awards were given out to recognize excellent work within students Supervised Agriculture Experience projects. FFA officers worked hard in preparation of the ban- quet. Greenhand officers performed the banquet's opening ceremonies and the executive officers per- formed the ceremonies for the degrees. Isais Martinez presented the FFA Creed and more than 300 people attended the banquet. Over all National FFA week proved to be a success. RED BLUFF HIGH Chapter Greenhand State School celebrates National FFA Week Happy 80th Birthday Dad/Papa! Forever in our Hearts ScottSherman B 6 0 65 N G 52 I 28 B 6 0 65 N G 52 I 28 BINGO Friday,March4 th Red Bluff Community Center 1500 S. Jackson St. Doorsopen@5:00pm Bingo at 6:00 pm 7 extra Hot Ball Jackpots Buy-In $10 Early Birds $5 Regular Haircut $ 2 00 off KWIK KUTS FamilyHairSalon 1064SouthMainSt.,RedBluff•529-3540 ANY RETAIL PRODUCT 20 % off withanychemicalserviceof $50 or more Notgoodwithotheroffers Expires 3/31/16 With coupon Reg. $13.95 www.RedBluffDailyNews.com Facebook:facebook.com/RBDailyNews Twitter: @RedBluffNews Customer service....................(530) 737-5048 Fax....................................................................................... 530-527-5774 Hours: 8a.m. to 5p.m. Monday through Friday Main Office...........................................527-2151 Write to us........................................P.O. 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