Welcome to Active Living with April.

In this episode, we'll talk about breaking free from clothing sizes.

Show you an easy way to impress your dinner guests with your kitchen skills.

And we'll have some fun exercising.

All that and more on active living with April.

Production support provided by West Side chiropractic, offering patient specific care and massage therapy located at 2732 Mt.

Vernon Avenue, Evansville.

Kasey Fuquay, State Farm Insurance Protecting Futures.

Today.

The injury law firm of Robert John and Associates, proudly supports Public media.

Robert John and, Associates.

and viewers like you.

Thank you.

So Devin and Samantha joined us again from Maurices And today we're talking about size and why it doesn't matter.

It does matter, but it doesn't.

And the overall, like nobody knows what size you're wearing, right?

Right.

But you know a little bit about the history of sizing and why you can't just go in and assume you wear this size anymore.

Yeah, absolutely.

So take it all the way to the back.

Right before the 1940s, sizing used to be where it was.

Size 16 was for a 16 year old.

So it went by age?

Yeah, by age.

Or is it really, really common for people to know how to do alterations at home?

And so if that wasn't the perfect fit, no worry, your mom or your neighbor would be able to fix that for you.

And that's not the case now?

No, no.

A lot people don't know how to do alterations at all I can barely sew a button on, so Yeah, okay.

Yeah.

And then after that, of course, they were like, This is just not going to work.

So they actually did a study with about 15,000 different women where they measured them in about 59 different places, anywhere from your wrist to your shoulder to across the shoulders.

So they had a lot of data.

In fact, it was actually too much data.

And they actually threw out a bunch of different ones that were from nonwhite women, from people, from different communities.

So you have just this one pool of women who were coming to take this survey because they were getting paid for it.

Right.

So that wasn't actually working as well.

So after that, they went and they did another study, but they took it from very physically fit, mostly military women.

no, we're going in a total opposite direction now.

So we're still never really hitting the average woman when they're not doing that during the measuring.

Okay.

No, no, absolutely not.

And so things just weren't working.

People were going back and forth.

This is a huge deal when fashion was breaking out, modeling the whole thing.

So they actually went and modeled it based on a lot of European models like Centimeters and inches and that's kind of how we've got to where we are now.

And they actually started including short lengths for me, I'm a short person.

I've got to get short jeans and long lengths as well.

So that's how we have our model now, anywhere from sizes zero to about 24, 26 in womens.

So it's been a long way, but it's still didn't excuse me, it's still going to be different from every store or in every store, right?

Or every manufacturer.

Yeah, absolutely.

Different brands.

I can even speak for my store alone.

One store a size 28 is a size eight.

But then and the other brand, the size 28 is a size six.

So it's very confusing and it's hard.

So when you walk into a store and you're expecting that you're the size, but you're trying those other brands that you don't normally, wear, you're going to be shocked to be like, Wow, I'm three different sizes, right?

But one of the things we want to convey is that you shouldn't be depressed about it or upset about it.

It's not you.

It's the way the clothes are made.

Absolutely.

A lot of women have a misconception, you know, when they're shopping, like she said, they expect they're one size and they're a completely different size.

And then you're like, wait, I thought I wasn't that at all.

And they get upset.

You get, you know, especially in the fitting rooms when you try on I know they're very hard so what do you kind of what do you offer when they're if they are upset about their size?

We just kind of try to convey, you know, that it's okay to size up to sound down.

It's completely skewed and very different.

No matter where you go, it's always going to be something different.

So getting used to that and making sure that it's not your fault at all, it's nothing wrong with your body or how you are but it's just how the clothes are made Well, and the other thing I think people need to keep in mind is it doesn't matter what the size is, this is where it doesn't matter.

What matters is that it fits correctly.

And so that's what they need.

And that's one reason why I think.

Don't you find also maybe people are even afraid of the fitting room.

absolutely.

You go in there sometimes stores are hustle and bustle.

You've got kids crying, you've got people screaming, the lighting.

You're this close to the mirror.

And they're so I think you're right.

Right.

And it that's not every where you go but sometimes that's what you have in your head when I haven't tried on clothes in over a year.

I've got to go denim shopping.

Like this is about to be the worst.

I see that.

I see that come into my store a whole lot with people.

They're just like, this has got to be scary.

We're talking about denim.

I know you were going to show us a couple of pair of jeans and show us the difference in the sizing and and how that works.

But people, again, you really need to try it online just to to find out Just buy it, eyeballing it or going by, Well, I used to wear this size, but there's something else.

Our bodies change.

Yes, absolutely.

Almost.

Yeah.

Sometimes what you do, you drink, what you're eating, what you're doing.

Right, Right.

Some jeans.

I fit one day and the next day they don't.

Right.

So here we've got these jeans.

There is size 14 W, which is considered our women's plus size.

And then we've got a 14 here, which is our core sizing in store.

So you may come into the store.

I'm a size 14, but these things are very different.

Okay?

So if you hold them up to each other, you'll see there's about a couple inch difference right there alone.

And even you can see again and the length and the width of the leg, plus size will have a lot more room in the hip and thigh and butt area where it's more comfortable with women that have more curves.

Versus if you're more narrow and the thing is, thanks to the Kardashians, I mean, curves are good, You know, I know we're celebrating.

Okay.

So really, it's go in, try on everything, Don't.

And again, we're talking about our aging bodies as we get older.

I mean, things do change is distributed a little bit differently.

So what do people maybe older women, what do they need to be keeping in mind for sizing as far as pants in particular, you think?

And I see a lot of times that when you do get a little bit older, you start needing more of a petite fit.

And we see people come in a lot of times like, I've shrunk a couple of inches, but my weight has distributed in different areas.

So they're needing more of a petite fit, something that's a bit shorter but may need more room here.

So that could be really awkward to fit into.

So we just really encourage taking a couple sizes into the fitting room, take some different styles.

You may be stuck in your ways of I am only doing skinny jeans and now we're going to try different styles.

Your body is changing.

Let's change something in your wardrobe too.

Find you a comfortable fit, something you're going to look great in and feel good in when you leave, right?

It's fashion.

Should be fun, right?

You should love what you're wearing.

And those are my little mantras that I pass along.

So, yeah.

Thank you girls, for joining us.

And I mean, it's good information.

Don't be afraid of the fitting room try stuff on.

So that's all right.

We'll be back with more in a moment.

So just in case you're looking for something new for your fitness routine or you don't have a fitness routine, we're going to tell you about working it.

Kayla Thomas is with us today.

Thank you so much for joining us.

Yeah, And she's going to talk about work.

And we're not talking about work, work.

We're talking about fun working.

WERQ So tell me what work is.

Yeah, so work is a cardio dance fitness class.

We danced a pop and hip hop music.

It's current music that's charting popular on the airwaves.

You should be able to get in your car and hear something and still be able to, you know, be bop around because it's so familiar to you.

So how long has this been going on?

How long have they had work?

Work actually started in 2011.

So it's been around for a while.

It's been in Evansville since 2018.

And you can find it at most of the clubs, the universities all around the area, different dance studios, lots of different options.

So if you Googled work in Evansville, you could find where you could do a class.

Yeah.

And we actually also have a Facebook group.

It's called Work Southern Indiana that WERQ And at the top of the page, we have a master document that has all of our class times and locations pinned.

So you can find it there.

You can also go to Work Fitness, WERQ Again, fitness dot com and there's a find a class spot there.

You put it in the zip code.

It's going to bring all of those classes up there instructors have put on their website.

Well, would you say you're in the benefits of work?

my goodness.

There's so many mental physical.

It's a wonderful workout and it's a little bit of a tricky workout in the way that you come in and you just move your body and have a great time for an hour.

And before you know it, the class is over and you burned 600 calories.

my gosh.

Yeah, it's nonstop.

So it's a cardio endurance class, but you're just dancing and having a great time.

So a so our most classes an hour or how longer do you usually do that?

Typically, classes run about an hour.

There are some 45 minute classes around.

It can be tailored to whatever you might need.

So if you wanted to become an instructor and teach a class somewhere, there is an option that you can make your playlist 30 minutes, 45 minutes for you that you may get what it needs to be for you and your skill.

So what are some are you watching?

And they said, I've never done it, I'm afraid.

What do they need to do?

Just get in the door.

all of our instructors are certified fitness professionals?

Everyone's gone through the same training.

We teach all of our instructors how to be able to cue, layer, modify so anyone can come in to a class.

It does not matter if you are a dancer, if you think you have two left feet.

Let's look.

We're going to walk you through it.

We're going to show you different layers, levels, modifications, and it's going to look different on everyone's body.

And that's okay.

So I guess now we're going to work on a little dance routine.

We're going to bring in our dancers, Stacy and Danielle.

I'm actually going to step toward the back so there's someone to look at while we're doing this because you don't actually teach it before you do it right?

Right.

So we don't break the moves down before class.

We use non-verbal cueing.

So a cue a couple beats before you're going to see a change minute to point in a direction.

Right.

So it's really a pick up and learn as you go situation.

And it does get easier every time you count.

So the first time you see it, it might feel like, what are we doing?

Every time you come, you start to figure out what those cues mean, how they feel on your body, and you pick it.

We're not being graded.

It's okay.

All right.

So I think we're ready for the music.

We can get started and we're actually going to work.

We're going to work it.

Work it.

♪♫♪ Hutt ♪♫♪ Hutt hutt ♪♫♪ [Clap] Hutt ♪♫♪ Hutt ♪♫♪ Hutt ♪♫♪ Hoo ♪♫♪ I like the “Hoo” ♪♫♪ Hutt hutt ♪♫♪ Hip ♪♫♪ [Clap] again ♪♫♪ And this is big fun.

I'm feeling a little bit of a workout going on here.

Thank you, girls, for joining us.

We'll be back.

So we've hopped over to Thyme in the Kitchen for a little dish that Joe Byrd is going to prepare for us.

And what are we making today?

This is actually going to appetizer a dish.

No baking is required with this, so don't worry.

Well, depends if you brought the bread is not done yet.

Okay.

This is going to be one you can get away without having any kind of baking.

No oven, no stove necessary.

I like that.

But layers but layers of flavor really go into this dish.

So the first thing we're going to do here was to make ourselves a peach crostini.

Or you can call it a peach bruschetta.

Okay, So you may be with bruschetta, a red onion tomato.

Right?

It usually has more like a mozzarella or tomato on it.

Okay.

We're not doing any of that.

Okay.

We're doing a little bit of that variation here.

So the first thing I like to do is I like to start with a French baguette.

Okay.

The reason I do that is there's all kinds of different loaves of bread in the bakery section of the store.

But, I mean, if you want with this appetizer, you want to take one bite, maybe two, and you're done with it and you want to go back and grab another one, right?

Well, if you go and buy that big piece of bread this big, you going to slap butter on?

That's that's way too big for appetizer.

Sure.

So I like the French baguette.

You can see just really it's not very wide and not very thick.

So once you get this, you're going to take your serrated knife.

And that's a good idea is go with a serrated knife if you use a butter knife or something like that, not sharp enough and it'll flatten the bread.

You don't want to flatten the bread.

So if you've got that serrated knife, just kind of make it, you know, a quarter of an inch thick.

Okay.

Just about like that right there.

And that's what you're going for.

And you'll cut it all up and the very end here, of course, when you cut off the end section of that, it's rolling around.

So we don't use that.

So that's what that's her snack.

Okay.

While you're cooking your preparation and snack, while you're making it, you're going to sit there and you'll put that one off to the side and cut another one there, just like that.

Cut another one, serrated knife, scrape.

You get the idea, right?

So we're going to put it off the side.

Now we want flavor here.

Your bread already has flavor to it, but I want to add a little heat to this.

You like heat?

yeah.

So when you're.

Are you talking like spicy?

I'm talking spicy.

Okay, stop it.

Okay, so when you're putting bread in the oven to give it a good toast, some oil on it.

Right.

I like extra virgin oil.

How about a little extra virgin olive oil chili?

How about that?

Right.

It's got a good heat to it.

It's not overpowering whatsoever.

And you're not going to you, right, to me, but I'm not going to lop it on.

Okay.

So, I mean, how much are you going to use?

I'll show you.

Okay.

This is probably enough almost for the whole half.

Okay.

So I'm going to take my basting brush and just kind of get it a little bit wet with it and just go on the top.

That's really about it.

Okay.

We're not soaking the thing.

We're not trying to make it soggy or anything like that.

Just enough to say I need a little bit of heat on there.

But to get a good toast on and that's going to add really good flavor to it.

There's also some garlic powder you can use, and I'm talking just a couple of sprinkles of garlic powder on top.

Again, a little bit of a hint of flavor, but not enough.

Where are you going to cover up the main ingredient, peach and balsamic glaze.

Okay.

So once that's in there, throw it in the oven, you know, 350 and watch it.

Because if you when you cook bread the oven, it cooks fast.

It's not doing anything.

It's not doing anything.

30 seconds later, it's burnt.

I've had a few disasters like that myself where I walk away and the next thing I know it's burnt.

But what do you think?

How long does it take I actually did mine in the air fryer for about 6 minutes okay.

Air fryer is just a small convection oven, works a whole lot faster than your main oven.

I actually know how to use one of th I will see your you can do this dish then.

So this is the look you're going for here.

You want the crispy not overdone, not, you know, charred, burnt or anything like that because you want that nice good crunch with this.

All right, so your crustinis they’re done.

That's all you had to do with it.

So now you got to move on to the peach part.

And I like using fresh peaches.

If you get the kind of out of the can.

They've been sitting there and heavy sirup right along.

They're kind of mushy.

I don't want this to be too mushy.

So to cut the peach, you know, it's got that core in the center.

So I take my chef's knife and what I do is kind of cut into fours right along the edges, cutting around the pit and cutting.

Okay.

And there it is.

That's not good stuff, right there, So what about what I like to do here with the peach Now to get some bite sized pieces because I want to cut.

You are much better with a knife than I am.

So I've been cutting for a while, and so I sit there and hold it.

And now what I've done is I cut it like this, just like there all the way through.

I'm going to rotate it and cut it again.

Small little.

so this is kind of dicing?

Yes.

Is that.

Yes.

So you're dicing it up and is a term I do now.

So you're just getting those bite sized pieces and you're going to continue the same thing for the other sections of the peach that you have left.

I've already diced mine up By the way, this is one peach.

One peach goes a long way.

So we're going to do now we're going to take ourselves a bowl here, put our peaches on the inside and, you know, nice.

And even now what we're going to do here is I want a little bit of bite with this.

So we got so little bite here and we're going to bite here.

Apple cider vinegar.

I know, but a little bit goes a long way.

Yes.

So I'm talking.

That's it.

Okay.

So what would you call that?

A big dash.

A tablespoon.

A tablespoon.

Okay.

Sounds good, right?

I smell it.

yeah.

Why not?

A cleansing, honey.

Okay.

This is actually local honey out of union County.

I'm a big supporter of the bees statistic that said 90% of the flowers that bloom our vegetables need the bees to cross-pollinate in order to provide for the vegetation.

Right.

So don't kill.

Don't kill the bees.

Bees can be.

They might sting.

Yeah, but don't be part of our cooking lesson today.

Do not kill the bees.

So what is this?

Really?

Put that in there.

Okay, that's really about it.

And we're going to kind of mix everything up there and take that ricotta cheese over here.

We're gonna put some ricotta cheese on top and top of those.

Top of those.

And just a quick spread there.

You've got the the peaches here.

So you going to put those right on top?

Put the peaches right there.

It's a mess.

It's a messy.

It's a messy, but it looks tasty.

I've got some fresh basil here.

And if you put the leaves on top and roll them tightly and slice, slice, slice, chiffonade style, you get these nice little strips of basil.

take a little strip on there, take a little bit of a strip on there.

And then the unique part to this balsamic glaze, balsamic glaze that's going to go on top, this is what's going to really give you a good presentation.

And food tastes wonderful when it has a good presentation.

Is that not beautiful?

It is beautiful.

It's much lovelier than my crock pot of cheese dip that I usually take as an appetizer.

So thank you so much.

If you want the recipe, you can find it on our website.

Thanks for joining us.

So look who's here to talk about fitness today, Ron Rhodes.

Yeah.

It's good to be back with you, April.

I know.

And you’ve planked with me many times.

Yes, I have.

We did last planksgiving.

It's what we call it now.

Planksgiving.

We don't even call it Thanksgiving anymore.

Last planksgiving.

We did.

We kind of worked our way up.

One week we went one minute.

That's right.

Then 2 minutes and 3 minutes.

I got two, 4 minutes.

5 minutes.

Forget about it.

Kinda fell off after 4 Yeah, four was as far as I could go.

And even then it was kind of a struggle.

But it's like.

But like one or 2 minutes.

You don't have to always do for minute place, do you.

Yeah.

No.

no.

We'll do you some good.

All right.

I mean, I've even read online where 10 seconds is really good.

Especially in that case, I'm really going to be doing.

But we're going to a minute.

10 seconds is I would say that falls into the better than nothing category.

So, you know, but most people who aren't planking at all 10 seconds is really good.

Yeah, I think so.

I think it just anything to kind of like wake up those ab muscles, right?

Yeah.

So do you plank as part of your.

I do.

And here's what I do as far as my fitness routine, it really a lot of this I learned from you April and I'm not kidding I didn't plank before I met you know I shouldn't say that before you started Plank Initiative.

I've known you for years, right?

Right.

And I haven't always planked, so.

Right, right.

But basically, since you started coming on lifestyles our program and planking it's like I never plank before that I heard about it I didn't think it would, you know do me a whole lot of good.

But what I do I workout at the Y ever you know just on the weights and stuff like that in the cardio with the bike and that sort of thing.

And I do that three days a week.

But on the days that I'm not at the Y, I do plank I what I do, I'll do like 50 push ups.

So I do them straight.

I don't do them like in sequences, I do 50 straight and then I will plank for 2 minutes and then I'll do other things.

And another exercise that you basically taught me I used to do sit up straight sit ups, right?

You said, Well, that's not really good for your back.

Right.

So I mean, I'm learning a lot from you April.

I do.

I do just I do crunches, basically.

I'm just basically lifting my just my shoulders as much as anything and meeting my legs.

But you can feel it in your abs, in your core, that it's doing some good.

And I usually do about 30 of those along with the planking, along with the push ups.

And I'll do other exercises do just that.

I can do it in my house.

I mean, that whole business of trying to sit up and bring your head to your knees, you're really putting too much strain on your back and you could feel it popping a couple of times and.

Okay, good.

Yeah, this probably isn't the best thing for me, right?

And not popping in a good way.

Yeah, right, Right.

Yeah.

There are good pops in there.

Bad pop?

Yeah.

Have you always been worked out and been concerned about fitness or not?

Completely.

I used to always play a lot of sports.

I remember we play softball and stuff like that.

I remember what I went to the doctor once.

I got my regular, you know, general practitioner, and he said, What kind of exercise do you do?

I So I play softball and he laughed.

He goes, No, really, what exercise?

It was at that point that I thought, You know what?

Maybe I should be going and working out at the Y or at least some place where you can work out.

And so I started doing that.

We had a deal through the station where I my membership was a beneficial thing.

And so I thought, I'm going to start hitting the Y, three days a week?

So.

Well, I think the reason I think your body need a bit of a rest or at least different exercises every other day.

yeah, I think a variety is very good.

So we're going to hit the floor and it's going to do it and hopefully people at home are getting off their couch and they're going to plank with us, where, you know, we're going to have a little timer for them.

Okay, We're going to make it straight minute, right?

You choose hands or forearms.

I do forearms all the time.

For whatever reason.

I just feel more comfortable doing it before.

Okay, let's do it.

Okay.

So we'll set it up.

If you're doing forearms, you come down on the floor arms, and then wrap your hand around your bicep so you know you have the right distance.

Okay?

Got you.

Forearms kept in front of you.

You can interlace your fingers if you like.

I do like feeling close together.

Yeah, well, you know, I think it makes it a little easier, right?

Easy.

It's not easy, but it's all your shoulders down your back.

Then lift your upper back.

Lift your chest, pull in your belly.

Come up on your toes.

Shift your weight forward slightly.

Get those hips down just a little bit.

Yup.

There you go.

There we go.

We got it going on.

And then I just encourage everybody to do all that again.

So you press into the floor again?

Yeah.

Really.

Pulling your belly tightened up.

You're doing.

Yeah.

It's sometimes I feel a little adjustment.

Yeah.

You know, keep it in the back to another thing I like to do sometimes able is to do like just get kind of moving a little bit.

How do you do that too?

Sometimes.

Yeah, I know.

I'll do my knees, you know, like bringing a knee into toward your belly.

And you also taught me like a side plank too.

Yeah.

So you could do that really good.

It's all good.

I mean, it really is.

If you're planking, you are strengthening and important.

I think it is.

And you know, I playing for 5 minutes, but you don't have to if you just start increasing your time.

That's that's what's important.

What I usually is the are 2 minutes of planking and I could do probably a little bit longer than that.

But it's like I feel I'm doing some good with 2 minutes.

gosh.

Yeah.

And I'm not dreading it.

I'm not dreading that.

my goodness.

I got to do a five minute plank.

I don't do that.

And that's what you have to fight.

Look, we're already in a minute.

really?

Yeah, that was it.

Easy enough.

Yeah, I know.

See, that makes it easy.

And I think one minute is a good, attainable goal.

Yeah, not everybody, but just about everybody.

And they really work on it, right, I think.

And it won't take too long before you kind of develop basically the muscles, what you wake them up and it's like, okay, they want to play right?

And they're ready.

Yeah, well, at least for a minute.

Thank you so much for joining us to be here.

I believe you're watching Active living with April.

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