Chow

As Central Oregon basks in the balmy days of summer and locals spend more time in lawn chairs, sitting by pools and lounging on beaches, I can’t resist recommending some good food reads. Included are some readable cookbooks, a little fiction, a biography or two, and, of course, a dash of food politics.
Omnivores Dilemma
by Michael Pollan
If ever there was a book to change your eating habits, this is it. Michael Pollan follows the food chain of four meals: industrial (the way most of us eat), industrial organic (the Whole Foods crowd), pastoral (the way our great-great grandparents ate) and hunter/gatherer (the way Ted Nugent eats). It’s a fascinating journey as Pollan illuminates what the act of eating has become and should be required reading for all Americans.

As Central Oregon basks in the balmy days of summer and locals spend more time in lawn chairs, sitting by pools and lounging on beaches, I can't resist recommending some good food reads. Included are some readable cookbooks, a little fiction, a biography or two, and, of course, a dash of food politics.
Omnivores Dilemma
by Michael Pollan
If ever there was a book to change your eating habits, this is it. Michael Pollan follows the food chain of four meals: industrial (the way most of us eat), industrial organic (the Whole Foods crowd), pastoral (the way our great-great grandparents ate) and hunter/gatherer (the way Ted Nugent eats). It's a fascinating journey as Pollan illuminates what the act of eating has become and should be required reading for all Americans.

Cooling out with the raw food gang. There is a group of people scattered around the globe that believe raw food is the key to their health. Over the last five years, celebrities like Woody Harrelson and Donna Karan have helped the "Raw Food" movement (as it is now being called) giving rise to a host of restaurants that specialize in "raw" menus.
Many of these folks are the followers of the "mother of raw foods," Ann Wigmore, a holistic health practitioner, nutritionist, whole foods advocate, and a doctor of Divinity. Also at the forefront of the movement is fellow holistic health practitioner Viktoras Kulvinskas, who brought raw foods into prominence in the early 1990s.
A big part of their teaching is that food loses much of its nutrition once it reaches the chemical reaction most of us call cooking. That happens at approximately 110 degrees for many foods, which is why this has become the magic number among raw foodists. Raw food is defined as anything not heated over 110 degrees.

Cooling out with the raw food gang. There is a group of people scattered around the globe that believe raw food is the key to their health. Over the last five years, celebrities like Woody Harrelson and Donna Karan have helped the “Raw Food” movement (as it is now being called) giving rise to a host of restaurants that specialize in “raw” menus.
Many of these folks are the followers of the “mother of raw foods,” Ann Wigmore, a holistic health practitioner, nutritionist, whole foods advocate, and a doctor of Divinity. Also at the forefront of the movement is fellow holistic health practitioner Viktoras Kulvinskas, who brought raw foods into prominence in the early 1990s.
A big part of their teaching is that food loses much of its nutrition once it reaches the chemical reaction most of us call cooking. That happens at approximately 110 degrees for many foods, which is why this has become the magic number among raw foodists. Raw food is defined as anything not heated over 110 degrees.

The dog days are here and with the prevalence of new eateries in Central Oregon there are bound to be a few that succumb to the heat of competition. Ernesto’s is calling it quits after a decade of serving big portions of traditional Americanized Italian fare. The building that once housed a church and then Le Bistro (the popular French restaurant owned by Chef Axel Hoch) will hopefully be put to good use as another restaurant. On its second go around, Makahna’s is reportedly going under and has closed the doors on its recently opened location on Galveston. Makahna’s originally opened on Greenwood in the space currently occupied by Super Burrito.

Over on Newport, Kebaba has launched a line of Middle-Eastern food that will be appearing in the deli sections of local grocery stores. A traditional hummous, harrissa-spiced red pepper hummous, babaganouj (eggplant spread), and green salsa/hot sauce will be available at Newport Market, Riley’s Market (in NW Crossing), Produce Patch, Whole Foods, Jackson’s Corner (formerly Delaware Market) and Nature’s. Kebaba has also added a rotating tap at the restaurant location that will feature seasonal and rare beers – Saisson du Pont will debut on July 15th and is perfect sipping while enjoying the new air conditioning.

The dog days are here and with the prevalence of new eateries in Central Oregon there are bound to be a few that succumb to the heat of competition. Ernesto's is calling it quits after a decade of serving big portions of traditional Americanized Italian fare. The building that once housed a church and then Le Bistro (the popular French restaurant owned by Chef Axel Hoch) will hopefully be put to good use as another restaurant. On its second go around, Makahna's is reportedly going under and has closed the doors on its recently opened location on Galveston. Makahna's originally opened on Greenwood in the space currently occupied by Super Burrito.
 
Over on Newport, Kebaba has launched a line of Middle-Eastern food that will be appearing in the deli sections of local grocery stores. A traditional hummous, harrissa-spiced red pepper hummous, babaganouj (eggplant spread), and green salsa/hot sauce will be available at Newport Market, Riley's Market (in NW Crossing), Produce Patch, Whole Foods, Jackson's Corner (formerly Delaware Market) and Nature's. Kebaba has also added a rotating tap at the restaurant location that will feature seasonal and rare beers - Saisson du Pont will debut on July 15th and is perfect sipping while enjoying the new air conditioning.

Wrap it up to go. Le Cakery has one of the best enticements a retail spot could ask for: The luscious, sugary aromas of baking cakes. Upon entering the parking lot off of Galveston Avenue, you are struck by the warm, comforting smell that takes you by the nose and leads you to a little pink sliver of a shop staffed by two high-energy ladies cooking, decorating, selling and storing all their goods in about 400 square feet of space.

Ida Green Gurule and Karin Denman met in a Jazzercise class and started brainstorming about opening a specialty bakery. While living in Tacoma, Gurule owned a wholesale bakery specializing in cookies and challah. But this time she wanted to do something a bit different and, at the suggestion of Denman, decided on decorative Bundt cakes and cupcakes, as well as cookies, bars and challah.
Once they returned from a research trip to California, they started testing recipes using their fellow Jazzercise students as guinea pigs. “We would do blind tastings of cupcakes and samples of different cakes to find out what people liked,” explains Gurule.

Wrap it up to go. Le Cakery has one of the best enticements a retail spot could ask for: The luscious, sugary aromas of baking cakes. Upon entering the parking lot off of Galveston Avenue, you are struck by the warm, comforting smell that takes you by the nose and leads you to a little pink sliver of a shop staffed by two high-energy ladies cooking, decorating, selling and storing all their goods in about 400 square feet of space.
 
Ida Green Gurule and Karin Denman met in a Jazzercise class and started brainstorming about opening a specialty bakery. While living in Tacoma, Gurule owned a wholesale bakery specializing in cookies and challah. But this time she wanted to do something a bit different and, at the suggestion of Denman, decided on decorative Bundt cakes and cupcakes, as well as cookies, bars and challah.
Once they returned from a research trip to California, they started testing recipes using their fellow Jazzercise students as guinea pigs. "We would do blind tastings of cupcakes and samples of different cakes to find out what people liked," explains Gurule.

When talking to Lisa Glickman about her new endeavor, she draws a distinct line between her work and that of a personal chef. Personal chefs, she says, are geared toward daily food preparation or small family events. She also says she isn’t a caterer, as she does not have specific menus items to choose from and doesn’t do events for over 20 people. But Glickman is all about events – anywhere from 10-20 people – combining cheffing with party planning and decorating.

When talking to Lisa Glickman about her new endeavor, she draws a distinct line between her work and that of a personal chef. Personal chefs, she says, are geared toward daily food preparation or small family events. She also says she isn't a caterer, as she does not have specific menus items to choose from and doesn't do events for over 20 people. But Glickman is all about events - anywhere from 10-20 people - combining cheffing with party planning and decorating.