Sanibel Public Library - Book Sale starts next week

The annual $1-A-Bag Book Sale will be held in the lobby of the Sanibel Public Library from Monday, June 20 through the end of the month (or until sold out!). Proceeds from the book sale will be placed in the Sanibel Public Library Foundation, Inc. to be used toward the support of library programs. Bring your dollars and fill a bag with books! 

The Sanibel Public Library is located at 770 Dunlop Road. Call them at 472-2483 or visit www.sanlib.org. Hours of operation are Monday and Thursday - 9 a.m. until 8 p.m., Tuesday, Wednesday and Friday - 9 a.m. until 5 p.m., Saturday - 9 a.m. until 1 p.m. and closed on Sunday.  CATHY CANGELOSI

Pointe Santo C45 - 3 bedroom condo on #Sanibel

 Pointe Santo C45 - Beautifully renovated 3 bedroom
2 bath condo available for rent. Visit http://www.viprental.com
or call - 800 237 7526

 This 4th floor 3 bedroom 2 bath unit was recently remodeled and has outstanding views. A beautiful 140 unit community located on West Gulf Drive. The lush grounds with lake and club house island are just outside the ground floor units and the fourth floor units offer a panoramic view from roof top sundeck. Amenities include 2 tennis courts, a swimming pool, whirlpool and BBQ areas. 

The MBR and living room TVs  also have internet access for online Netflix, etc.  The living room has a small home theater audio system, bluray DVD player, iPod dock, and a 5 CD disc changer.

A great family place that offers programs for children.  

Wireless internet connection is now available at Pointe Santo and ethernet connections are located in the Clubhouse. 

Good Information from Island Fitness-You are what you eat!!

You Are What You Eat

It’s a cruel, hard fact that even if you work out like a maniac, you will not make progress if you are putting vast amounts of garbage in your body. Taking an educated guess, I can safely say that 80% of the battle to lose weight is controlling what goes in your mouth. The formula for weight loss has not changed in thousands of years. You have to burn more calories than you take in. This isn’t easy. We are hard-wired to crave the bad stuff – simple carbohydrates, sugar and salt. Unless your palate has been trained from infancy to relish healthy foods, most of us engage in unhealthy eating habits. In particular, we eat way to many processed foods. Supermarket shelves are flooded with the stuff. It is low quality, high calorie food that comes in a bag, box or carton. It’s easy to fix, tasty and emotionally satisfying. It’s also making us fat, poorly nourished and sick. It has been stripped of the nutrients our bodies need to covert to energy. Take a white loaf of bread for instance. The manufacturer removes the wheat grain’s outer shell, which contains fiber, essential fats and vitamin E. What’s left is the starch in the grain that is ground into a fine powder and bleached white. In the process, other vital vitamins and minerals are also lost. In order to meet FDA requirements to qualify as “food” the manufacturer has to add fortified man-made minerals and vitamins, which are chemicals. Then, to make it palatable, sugar, salt, artificial flavors, preservatives and hydrogenated fats are added. Yum! But here’s the kicker. Eating that loaf of white bread with its empty calories does not satisfy your hunger. When your body doesn’t get the nutrients it needs it tells you to eat more and the result is obesity. So, all those Lean Cuisines you’ve been eating that are advertised as helping you to lose weight are actually making you fat. The main ingredient in most processed foods, like frozen dinners, are simple carbohydrates and sugars. Eating these increases the production of insulin from your pancreas to lower your blood sugar when it becomes too high. Insulin causes your body to store fat and, get this, also prevents your body from burning fat stored for energy. This double whammy causes rapid weight gain. So if it comes in a box, bag, can or carton and contains ingredients that have more than 10 letters that you can’t pronounce, don’t buy it. Eating foods that are as close to their original form as possible is the only way to go. That means eating lean proteins like fish and poultry; lots of fresh fruits and vegetables, and whole grains like whole wheat, barley, and quinoa. Legumes like beans and lentils also provide a good source of protein and fiber. Eating healthy isn’t that complicated. But it does take a little bit of work. To eat healthy, you have to eat fresh and be willing to take the time to fix real meals for yourself. I finally learned to cook for myself and cook healthy using recipe websites like myrecipes.com and epicurios.com. Sites like these offer easy instructions for preparation and helpful information like fat and calorie content. Here are some other tips for eating healthy.-Lose the white food! If the color of the food is pale as snow, chances are all the nutrients have been bleached out of it and it contains mostly starch and sugar. Think white bread, white potatoes, white rice, etc. These are simple carbs which you might as well paste to your thighs as fat.
-Substitute complex carbs like green leafy vegetables, for simple carbs and eat lots of them. Vegetables like spinach, broccoli, kale and Swiss chard are all nutrient rich, low in calories and hydrate the body.
-Eat 4 or 5 small meals during the day instead of 3 large ones. Eating small portions every few hours keeps you from feeling hungry and is easier for your body to burn off than several large meals. For instance, try breaking up a large meal into small portions to use for snacks during the day.
-Reduce the portion size of proteins and simple carbs, like rice and potatoes to what will fit in the palm of your hand. Then load up on the vegetables.
-Eat breakfast! Just like a car that needs gas, your body has laid dormant for 7 or 8 hours. Your metabolism slows and stays slow until you put fuel in your tank. Skipping breakfast only slows it further and your body has a much harder time burning calories you put in you body later in the day.
-Conversely, avoid eating late at night before you go to bed. In sleep mode your body is not able to burn the calories that are now just sitting in you belly.
-For a balanced diet, don’t forget your fruits.
-Drink lots of water. A well hydrated body functions better, heals faster and has more energy.
-Lastly, indulge once in a while. Eating absolutely perfect will drive you crazy after a while. So go ahead and have that small slice of chocolate cake or that cup of Ben and Jerry’s, Chunky Monkey ice cream. Reward yourself for a job well done, just don’t overdo it. After all, life is about balance.
It is absolutely true that you are what you eat. So, which would you choose to look and feel like -a big sloppy cheeseburger or a light and sunny garden full of fresh fruits and vegetables? The choice seems pretty clear.  BY

Dalia Jakubauskas

Fri, April 22, 2011 @ 11:00PM

Island Fitness

000-000-0000

daliajake@embarqmail.com

Captiva Cruises launches summer season of family fun

Captiva Cruises’ Summer Season of Family Fun programs will include something for everyone! Captiva Cruises’ exciting summer schedule will include lunch trips to Cabbage Key and Useppa Island, Shelling excursions to Cayo Costa State Park, afternoon Dolphin and Wildlife Cruises with the Sanibel-Captiva Conservation Foundation, Sailing Adventures, Sunset and Sailing Under the Stars Night Sky Astronomy Cruises. 

Ask about new summer educational kids programs including Shoreline Discovery and Science at Sea, where we will be observing and identifying the unique inhabitants of our Back Bay that we pull up with our research trawling net. Kids will be able to choose from a variety of educational adventures and take part in Captiva Cruises’ "Junior Naturalist" program. Kids that go on two of the designated "Junior Naturalist" cruises will get a special certificate and be inducted as a "Captiva Cruises Junior Naturalist". 

Additional information and reservations for any of Captiva Cruises’ programs may be obtained by calling Captiva Cruises at 472-5300.  From Captivasanibel.com 

June Tide Charts

Point Ybel, San Carlos Bay entrance, Florida
26.4500° N, 82.0167° W

June 2011

Day	High	Low	High	Low	High	Phase	Sunrise	Sunset	Moonrise	Moonset
Mon 06		11:53 PM EDT −0.11 ft						8:18 PM EDT
Tue 07	6:11 AM EDT 1.90 ft	11:09 AM EDT 1.46 ft	4:28 PM EDT 2.62 ft				6:34 AM EDT	8:19 PM EDT	12:04 PM EDT	12:15 AM EDT
Wed 08		12:38 AM EDT 0.14 ft	6:46 AM EDT 2.09 ft	12:47 PM EDT 1.27 ft	5:50 PM EDT 2.26 ft	First Quarter	6:34 AM EDT	8:19 PM EDT	1:05 PM EDT	12:53 AM EDT
Thu 09		1:23 AM EDT 0.46 ft	7:23 AM EDT 2.32 ft	2:22 PM EDT 0.94 ft	7:30 PM EDT 1.95 ft		6:34 AM EDT	8:20 PM EDT	2:07 PM EDT	1:31 AM EDT
Fri 10		2:06 AM EDT 0.79 ft	8:00 AM EDT 2.57 ft				6:34 AM EDT		3:10 PM EDT	2:09 AM EDT

Traditions at historic Island Inn ready to welcome newcomers

Prior to this past winter, Traditions on the Beach — located at the historic Island Inn — had been a private restaurant, open only to people staying on property and their invited guests.

However, as of Dec. 24, 2010, that "tradition" has changed.

"They way (the restaurant) used to be operated, it was run like a private club," said Andrea Mucciga, Food & Beverage Director at Traditions on the Beach. "We decided to open it up to the public, and the people have reacted fabulously."

According to Mucciga, an award-winning restauranteur with more than two decades of experience on the islands, the facility underwent several renovations in the fall. Among the most significant at the restaurant includes converting a closet into a new bar and lounge area adjacent to the main dining room.

"Before, people use to come here just to eat," said Mucciga, previously owner of Bellini's on Captiva as well as Dolce Vita and Riviera Restaurant on Sanibel. "Now they're coming in to relax, enjoy our expanded menu, listen to live music and do a little dancing."

Among the items featured on Traditions' menu are the jumbo lump crab, served with a white remoulade sauce, baked spinach oysters, sizzling escargot mushrooms, salumeria mediterraneo (imported parma prosciutto, salami, dolce gorgonzola, sopressata and melon), hazelnut-crusted tuna steak, oven crisp duck "au figs" and Moroccan spiced lamb chops.

"It's a light, Mediterranean/Italian menu... everything is made fresh, with fresh ingredients," added Mucciga.

On the dessert menu, Traditions features the "ultimate" Florida key lime pie, tiramisu, cappuccino truffle bombe glace and amaretto caramel flan brulee.

"People are telling their friends that if they really want to experience Sanibel, this is the place they want to eat," said Mucciga. "It's a very special spot, overlooking the beach. This is the best location I've ever worked at in my 23 years on the islands."

Chris Davison, Vice President of Operations at the Island Inn, agrees.

"This property is 10 acres... we have 550 feet of beachfront... but we only have 49 accommodations," explained Davison, who joined the Island Inn staff about a year ago. "We have the lowest density of any accommodation on Sanibel. We're a historic inn, but with modern conveniences."

Established in 1885, the Island Inn began as the home of Will and Harriet Matthews and their four children, who traded in the harsher climate of the north for the more temperate, year round weather of Sanibel. Constantly entertaining friends and relatives from the north who flocked to visit, the Matthews decided to turn their beachfront home into a boarding house.

Among the $250,000 worth of renovations completed over the past six months include landscaping enhancements, replacement of worn flooring in several buildings, flat screen TVs and DVD/CD players added to all rooms and complimentary Wi-Fi service for guests.

"The Island Inn has always had a special Sanibel charm for our guests," said Davison. "Many have been coming for more than five decades, and we wanted to upgrade the facilities while ensuring that our cottages and rooms could provide the level of comfort that modern guests have come to expect."

Davison noted that phase two of a four-part renovation plan will take place this summer, including the installation of new furniture and artwork to each accommodation, replacing carpeted flooring with tile and enhancements to the inn's entrance and reception areas.

"Even though we're not really 'new,' we are a place that has yet to be discovered by some local residents," added Davison. "We'd love for people to try out the restaurant, or spend a couple of nights here. Then, tell all their family and friends about us."

To inquire about Traditions on the Beach, open for breakfast Monday to Saturday from 8 to 10 a.m. and Sunday from 7:30 to 9:30 a.m. (a Sunday Jazz Brunch is offered from 11 a.m. to 2:30 p.m.), call 472-4559. Dinner is served Monday to Saturday starting at 5 p.m.

For more information about the Island Inn, located at 3111 West Gulf Drive, call 472-1561 or visitwww.islandinnsanibel.com.JEFF LYSIAK

Ellington's - Judge orders foreclosure, restaurant to be put up for bids

In the latest development of the dispute between Shoreline Finance LLC, lienholder for the now-vacant restaurant at 1244 Periwinkle Way, and Ellington's Restaurant Group LLC, 20th Judicial Circuit Court Judge Sherra Winesett ordered last week a Final Judgement of Foreclosure for the property.

According to the court document dated May 23, Judge Winesett ordered the Final Judgement of Foreclosure in favor of Shoreline Finance LLC, owned by Sanibel resident and attorney Charles P.T. Phoenix. 

The seven-page document details the $2.3 million currently owed on the property, which includes approximately $2.1 million in principal, $38,000 in property and casualty insurance, $49,000 in 2009 and 2010 real property taxes, $10,000 in late fees, $29,000 in interest and more than $61,000 in attorney's fees and court costs.

The judgement stipulates that unless the total sum due is not paid, the Lee County Clerk of Courts will sell the property at auction, on Wednesday, June 22 beginning at 9 a.m. online at www.lee.realforeclosure.com.

"What (Ellington's Restaurant Group LLC) were doing was forcing a procedural issue to impede the foreclosure process," said Phoenix. "They were being vexatious, but the facts are fairly straightforward — they had a contract to buy the property for $3.8 million, and they didn't buy it. And they had a lease for $17,000 a month, and they didn't pay it."

Jillian Algrin, co-owner and managing member of Ellington's Restaurant Group LLC, disputes Phoenix's allegations. Algrin also stated that she is looking forward to bidding on the property later this month.

"This is the overall outcome that we wanted from the very beginning," said Algrin. "Our intent was to level the playing field so that not only we, but others, could bid on this property."

According to Phoenix, Shoreline purchased the mortgage to the Dolce Vita property from Busey Bank in August 2009, while that restaurant was already in the process of shutting down. When he filed suit to foreclose on the property, the owners of Dolce Vita filed for Chapter 11 bankruptcy.

"We had an agreement that as long as Dolce Vita paid their mortgage, and paid back some of their past debts, we would not foreclose on them," said Phoenix, who also alleged that Ellington's — who began renting the property from Dolce Vita — stopped making payments in May 2010.

In November, Phoenix stated that he filed suit for eviction. The day before the eviction was to take effect, he alleges that Ellington's filed for bankruptcy.

Algrin said last month that Ellington's made a down payment of more than $250,000 to Dolce Vita, which was supported in Judge Winesett's ruling in early April.

On Wednesday, Algrin reported that she and her partners have received "overwhelming support" from many former patrons of the restaurant as well as members of the island community.

"Everybody wants us to return," added Algrin. "Even (legendary jazz pianist) Dave Brubeck said that Sanibel wouldn't be the same without Ellington's."

Phoenix, meanwhile, is moving forward with his recently-announced plans to open Il Cielo, an Italian fine dining establishment, in the fall.

"We're maintaining the property and planning some major renovations of the building," he noted. "Everything is being designed by Loretta Paganini. She will be intimately involved in the design concept."

Paganini, host of “Simply Gourmet” on the Discovery Channel and proprietor of the International Culinary Arts & Sciences Institute, has conducted cooking clinics on Sanibel for the past 15 years.

“I’m thrilled to be part of this exciting new restaurant," said Paganini. "Sanibel will see an exciting new restaurant concept that reflects my traditional Italian culinary roots and high standards of hospitality, while keeping in mind the island’s culture, tastes and lifestyle.”

Both Phoenix and Algrin are confident that the result of the June 22 property auction will conclude in their favor, but it remains to be seen which group will enter the eventual winning bid. JEFF LYSIAK