The Nugget Newspaper - October 31, 2018 - Food & Home by Nugget Newspaper

Food & Home Wednesday, October 31, 2018

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Food & Home Wednesday, October 31, 2018 Wednesday, October 31, 2018 The The Nugget Newspaper, Sisters, Oregon Newspaper, Sisters, Oregon

Food & Home PHOTO BY JIM CORNELIUS

Sisters High School culinary arts students prepared Monday for next Friday’s Industry X Education fundraising event at 10 Barrel Brewing Co.

Students prepare for culinary event • Many hands boost shop project for retired Sisters fire captain .........pg. 16 • Pumpkin is a healthy fruit! ....................pg. 18 • Sisters hometown recipes inspired by locals ............pg. 21 ISTOCKPHOTO.COM/5PH

Sisters High School Culinary Arts students were busy rolling dough on Monday, filling it with pear and apple filler and pinching it into bite-sized “tartlets” in preparation for a major fundraising culinary event at 10 Barrel Brewing Co. in Bend on Friday, November 9. The students will also create an elk “slider” and salmon gravlax for the Industry X Education event, which will raise funds to support culinary programs across the region. The event will be

held November 9 at 10 Barrel Brewing Co., 62950 NE 18th St. in Bend. Tickets are $100 each, which includes food and a custom-branded pint glass. Proceeds benefit participating programs, including Sisters. The SHS program, led by TR McCrystal, will partner with Chef George Morris of Bos Taurus for the event. Industry X Education — A Night of Fine Food and Fundraising, runs from 6:30 to 9:30 p.m. For tickets, visit www.cohsculinaryfundraiser. eventbrite.com.

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Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

Phantom Pet Fence keeps dogs safe

Paw Prints

Jodi Schneider McNamee Columnist

Seasonal safety for your pets

PHOTO BY JODI SCHNEIDER MCNAMEE

There’s nothing like the crisp, cool air and colorful foliage to get you excited for the changing seasons. Your pet, too, is probably welcoming a break from summer’s hot, sticky weather. But fall is also a time of lurking dangers for your furry friends. From household poisons to cold weather hazards, there are important safety issues to consider. With chillier temperatures, coats and booties can help your dog stay warm. In particular, shorthaired or elderly dogs benefit from wearing a coat or sweater. Remember to be very careful with sick or older dogs, since they are more sensitive to cold weather. Puppies do not tolerate the cold as well as adult dogs and may be difficult to housebreak during the winter. The use of rat and mouse poisons increase in the fall as rodents seek shelter from the cooler temperatures by attempting to move indoors. Rodenticides are highly toxic to pets and, if ingested, the results could be fatal. If you must use these products, please do so with extreme caution and put them in places inaccessible to your pets. If you use an indoor electric space heater in your home when it starts to get

Mia enjoyed a visit to the pumpkin patch. chilly, be sure that you turn it off every time you leave the house in order to keep your pet safe from any potential accidents or house fires. While kids may be dedicated to keeping their school supplies tidy for the first week or so, at this point in the season, school supplies may be left around the home. School glues, permanent markers, and pencils can all cause upset stomachs for Rover. Heavy-duty glues can cause serious blockages in the GI tract and even require surgery to remove them—and part of your pet’s GI system. Make sure your children’s projects stay covered up and are not accessible to your pets. Dogs in particular seem to really like the flavor of glue. Many people choose Autumn as the time to change their car’s engine coolant. Consider switching to propylene glycol-based coolants — though they aren’t completely nontoxic, they are much less toxic than other engine coolants. Ingesting antifreeze is lethal. Unfortunately, both cats and dogs have been known to lick this sweettasting substance. Make sure to check your car for leaks and make sure all bottles are stored far away from your

pets. Fall is also the time of year when folks tend to clean up their yard. Keep in mind that there are many potential hazards out there for your pets. Store your lawn and garden products in a place that your furry friends See PET SAFETY on page 20

Geff Kinnaman understands how important dogs are to folks in Sisters Country. They’re family, and keeping them safe while giving them a high quality of life is a top priority. Kinnaman, who has lived in Sisters since 2003, loves working dogs. He competes with them in field trials and operates a successful breeding and training kennel for purebred Labrador retrievers. He’s also the proprietor of Phantom Pet Fence. “Primarily it’s a containment system,” he explained. An underground wire sends out a signal received by a transmitter worn by the dog. Custom-tailored to each dog’s breed and temperament, the system allows the dog to roam outside — but contained within the desired area. The product also syncs up

to a training device, Kinnaman noted. “It enables you to do training drills in such a way to have a more effective result,” he said. The training can mitigate issues with jumping and pulling on a lead, imparting a higher level of discipline and a better relationship with your dog. Phantom Pet Fence offers free consultation, and once a system is installed, they provide an initial training session to introduce your dog to the system. “We will walk you through the entire process, from picking out which fencing layout best suits you and your property needs, to training your pet to the fence,” Kinnaman says. For more information visit www.phantompetfence.com or call 541-771-2330.

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Food & Home Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon

Many hands boost shop project for retired Sisters fire captain By Eileen Chambers Correspondent

For nine years now, Webfoot Painting, Bend’s 2015 Large Business of the Year, has, in lieu of pouring money into advertising, donated $15,000 in painting and carpentry services each year to a local nonprofit or needy resident who has made a big difference in the lives of others. This year, Webfoot, founded by University of Oregon graduates Gavin Hepp and Travis Ulrich, focused the company’s 2018 Project Serious Award on local heroes, specifically military veterans and retired first responders in Central Oregon. As a result, much to his surprise, long-time Sisters resident and retired Sisters Fire Captain Gary Lovegren found his aging three-bay shop and adjacent greenhouse in the middle of a major makeover. It all started when Gary’s sister, Pamela, heard about Webfoot’s Project Serious. “Gary would never think about an award like this for himself,” she said, “but to me and so many others, he is truly a hero. For example, what is not well known is that Gary volunteered with the Sisters fire department for 12 years

before working there as a paid firefighter and EMT for the next 20. Then, after he retired, he volunteered again for another three years! The firefighters and EMTs still call him for advice and help. “Whether it is going into burning buildings,” Pamela continued, “bringing heart attack victims back to life, supplying truckloads of firewood to needy families so that they can stay warm in the winter or traveling to the other side of the planet to rebuild homes for earthquake victims, my brother is one of the most self-sacrificing individuals I have ever met. Just ask anyone who knows him. Whenever Gary sees a need, he figures out a way to fix, restore, build, repair, help, heal, and encourage. He is the kind of honest, trustworthy person that you call in an emergency, knowing he will respond. “Knowing that Gary’s workshop, built in 1996, was in dire need of repair and painting, when I heard about Webfoot’s Project Serious, I nominated Gary and rallied friends and family on his behalf.” When the Lovegrens learned that Gary ended up being the contest’s runnerup and not the winner, Gary

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felt that Webfoot had made the right choice with Margie Anderson, an Army veteran whose home’s exterior was deteriorating right out from under her. “I was fine with the news,” Gary said. “Margie served our country, even sustained injury. She couldn’t do this kind of work herself. I could. I would figure it out.” The last thing Gary expected was a call from Webfoot’s owner, Gavin Hepp. “The number of individual stories we received about Gary was amazing,” Gavin explained. “Given all that he had done over the decades for others, we simply wanted to see if there was something we could do to help him.” After driving from Bend to Gary’s home near Suttle Lake and looking over the shop himself, Gavin went to bat with Sherman Williams, one of the company’s key suppliers and ongoing supporters of Project Serious. “Gary’s was a high-materials project, one that would require a ton of paint,” Hepp

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A work party pitched in to restore a shop and greenhouse as a way of saying thank you to retired Sisters Fire Captain Gary Lovegren. said. “Very much to their credit, Sherman Williams ended up donating 60 out of the 82 gallons of paint and primer needed to do Gary’s project. That was in addition to the paint that Sherman Williams had already donated

See LOVEGREN on page 20

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Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

Love of community brought owner to The Cottonwood Café By Jim Cornelius Editor in Chief

David Touvell trained in classical French cuisine and worked for years at Michelinstarred restaurants. He owns several restaurants in Central Oregon, including the highly regarded Chow in Bend. But there’s always been one restaurant in Sisters that he has wanted to own and operate — and now he does. Touvell and Ryan Sturmer of Brasada Ranch are partners in The Cottonwood Café. “I’ve been looking at this space for six-and-a-half years,” Touvell told The Nugget. “It’s always been on my mind.” Breakfast is served till 2 p.m. at the cottage on the corner of Hood Avenue and Larch Street, and lunch starts at 11 a.m. Touvell loves the intimacy of the small cottage space, and sees it as a place to realize a particular culinary and cultural vision for the town he now calls home. “My favorite thing is making family-friendly hubs that are fun,” he said. “Our only goal is to make this place… a hub of the community.” Touvell is pleased to note that everybody who works at The Cottonwood Café lives in Sisters, including him. He and his wife have four children in Sisters schools. “This whole area reminds us of why we’re in Central Oregon,” he said. Touvell’s culinary journey began early, in Ventura, California. “My mother is quite an accomplished cook — Julia Child-level,” Touvell told The Nugget. He grew up on cooking shows, and at age nine started working for a friend of his mother’s who taught him how to make free-form organic bread. From there, it was culinary school and work at a variety of restaurants. He earned his chops at Tack Room, French Laundry, Lodge at Pebble Beach and Club 19. He was

sous chef at Couvron in Portland, which earned a coveted James Beard award. “I was a chef, basically, when I was 19 years old,” he said. When he came to Oregon, “that was it,” he recalled. He knew that this was home. Touvell also learned to design hotels and restaurants, and has continued that work as well. For all the potency of his resume and all of his rich and

My favorite thing is making family-friendly hubs that are fun. Our only goal is to make this place… a hub of the community. — David Touvell

varied experience, Touvell is focused on doing simple things very well. “To me, the best breakfast in the world is the most simple breakfast,” he said. The culture at The Cottonwood Café is all about service and a quality experience. “We’re very accommodating,” he said. “All we want to do is help you. All I really care about is making people happy.” Touvell is excited to be a participant in the community he loves, and he is looking forward to the evolution of The Cottonwood Café. “We’re excited about what we’re going to do here in the next year or so,” he said. View The Cottonwood Café menu at www.cotton woodinsisters.com/menu. The Cottonwood Café is located at 403 E. Hood Ave.

PHOTO BY JIM CORNELIUS

Owners’ goal is to make The Cottonwood Café a family-friendly hub of the community.

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Food & Home Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon

Pumpkin is a healthy fruit! By Jodi Schneider Correspondent

Pumpkins are the most talked-about squash in October! They appear in pumpkin patches, get served up in pies, and get carved into jack-o’-lanterns for Halloween. Pumpkins can do it all. Pumpkin-mania shows no signs of slowing with loads of new products having joined in with pumpkin flavor. There are pumpkin ice creams, baking mixes, pasta, pumpkin muffins and pumpkin beer. There is even a pumpkin-flavored dog food. Pumpkins have been grown in North America for almost 5,000 years. Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C. Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Big pumpkins are usually used for carving and small ones are used for pies. Then there are the true pumpkin giants. Every year farmers compete to see who can grow the biggest pumpkin – taking their monster squash to fairs in flatbed trucks. The world record for pumpkins is just over 2,200 pounds, about the same weight as a full-grown polar bear! Some people think of pumpkins as little more than a Halloween decoration or a Thanksgiving pie filling. However, it may be time to rethink this plump, nutritious orange plant. Dr. Inice Gough, DC, CCT of Three Sisters Chiropractic and First Line Nutritional Therapy noted that eating pumpkin has shown to have a positive effect in helping to lower blood pressure. “It’s also been shown to help in the prevention of Type 2 diabetes, but leave off any added sugar,” Gough said. “In short, pumpkins are hearthealthy, blood-sugar healthy, and the nutrient-dense pumpkin seeds and the oils from the seeds have shown to have a positive effect on the prostate, lowering BPH. So, men, be sure to save those seeds this Halloween.” Pumpkins are a natural noguilt food and packed with nutrients, especially betacarotene and fiber. Half a cup of pumpkin provides 200 percent of the current recommendation for vitamin A, along with lutein and zeaxanthin, which are pigments that promote eye health. Pumpkins are rich in potassium, which

helps your muscles contract and nerves fire. Even pumpkin seeds are nutritious. Preparing fresh pumpkin at home will deliver the most benefits for your health, but canned pumpkin is also a great choice. There is a range of ways to eat more pumpkin. You can make pumpkin soup or hummus, turn pumpkin puree into a pasta sauce, a chili or even make lasagna! Some people sweeten pumpkin with honey and toss it in their yogurt, others roast pumpkin seeds in salt and pepper, chili powder or cinnamon. Pancakes and scones are always a delicious addition to the pumpkin recipe list when trying to incorporate pumpkin into every meal of the day. Whether growing in a field, displayed in a store or getting diced up for a pie, there are many ways to enjoy pumpkins. Most pumpkin enthusiasts have had pumpkin pie made from canned pumpkin. Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better! So, where can you find a fresh pumpkin for cooking? There are two popular pumpkin patches in Central Oregon that folks love to visit every autumn and at Smith Rock Ranch and DD Ranch in Terrebonne, a trip in October has become a tradition for

many families. Although the variety of pumpkins that usually ends up carved into a jack-o-lantern is perfectly edible, the sweeter and smaller sweet or pie pumpkin varieties are the best to cook with. Homemade Pumpkin Pie (made from a fresh pumpkin) 1 medium sugar pumpkin (about 3 pounds) Easy Pie Crust: 2 cups all-purpose flour, plus more for flouring 1/4 tsp salt 2/3 cup (11 Tbls) cold unsalted butter, cut into 1/2inch pieces Filling: 1 small pumpkin 2 large eggs 14 oz. can sweetened condensed milk 1 tsp cinnamon 1/2 tsp EACH of ginger, nutmeg, salt For the pumpkin: Preheat the oven to 375 degrees F. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Bake until fork-tender, about 1 hour or more. Let cool. For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and

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work into the dough with a fork until the mixture is c r u m b l y. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use. Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inchdiameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes. Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12

minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F. For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor or blender until smooth (you should have about 3 cups). Add the eggs, cinnamon, nutmeg, ginger, salt, condensed milk, and combine very thoroughly. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

Soup appreciation season in Sisters By David Touvell Correspondent

Soup is one of those rarities in the culinary world that is truly all things to all people. Every culture, community, and country makes a version, and all these liquid meals can either compliment, build upon or differ completely from their neighbors. Pun intended, the world of soup is a melting pot (fondue being technically a soup). The restorative powers of soup are respected by everybody that’s ever had a spoonful. After a night of Soju indulgence, Koreans will breakfast on Haejanguk (translation: hangover soup). It’s a spicy beef broth bowl full of, not only boring yet crucial electrolytes and vitamin B to clear a foggy head, but also a palette-dancing dose of fresh vegetables, protein, and sinus-clearing spice. Similarly, the main ingredient in Eastern Europe’s sour, beet-red borscht is fermented hogweed, an herb that’s been used to fight fevers since the 17th century. Closer to home, a child’s first sniffles in fall is usually all it takes for a pot of chicken noodle soup to start cooking on an American stovetop. Soup can also help out the temporally confused. In Vietnam, they serve the king of noodle soups, Pho, at dawn and dusk so you’ve got at least a 50/50 chance at guessing if your day is starting or ending. Wondering what season it is? If you’re in the Netherlands and you sit down to a steaming bowl with a thick stew of split green peas, elegant cuts of pork and smoked sausage complimented with a side of fresh-from-the-bakery rye bread, then you’re eating

Snert and it’s winter. Hoping it’s the freakin’ weekend so you can have some fun? Go to Haiti and order Bouillon, which is spiced beef and vegetables combined with Caribbean mainstays plantains and yams all in a broth with a delicious consistency in between a clear stock and a chowder. If they serve you, then you know it’s Saturday. Helping aid human internal temperature management is yet another entry on soup’s resumé. There are few things more refreshing on a hot day than a side of authentic Andalusian gazpacho where beautifully hued tomatoes are finely combined with garlic, bread, local olive oil and sharp, tangy vinegar. Conversely, belly fires have been stoked on freezing days through bowls of ramen whose water is so hot every mouthful is an aerating slurp and whose noodles are so fresh and delicate, they need to be eaten within five minutes of sitting down or the rapid expansion of the noodles will destroy the balance of the soup. Perhaps the greatest benefit soup provides is that of comfort and the reminder of family. Fall and winter in Sisters is one of the best times to dust off that family recipe album, dive into your traditions and put that pot of soup on that reminds you of home and loved ones. Hopefully there’s a recipe in there for a butternut squash, because there’s no better soup to have in your bowl while the fireplace is raging, company is being enjoyed, and the long cold months are just starting to settle in. David Touvell is co-owner with Ryan Sturmer of The Cottonwood Café in Sisters (see story, page 17).

PROJECT FEED

Recipes for healthier comfort food By Jodi Schneider Correspondent

One favorite way to indulge a chocolate craving is in brownie form. Unfortunately, it tends to come with a hefty dose of added sugar. Not so with this chocolate zucchini brownie recipe using shredded zucchini and honey or maple syrup in place of cane sugar. Fudgy, easy and healthy this zucchini brownies recipe is made with coconut oil, maple syrup, and whole wheat flour. Best chocolate brownies and nobody will be able to tell they contain sneaky veggies! 2 cups zucchini, coarsely shredded (not tightly packed) 1 large egg 1/2 cup coconut oil, melted 1/2 cup maple syrup or honey 1 tsp pure vanilla extract 1/2 cup cacao powder 1-1/2 tsp baking soda 1/2 tsp salt 1 cup whole wheat flour Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 375 degrees and line an 8-by-8 baking

dish with parchment paper. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Add cacao powder, baking soda and salt; whisk until well mixed. Give zucchini a gentle squeeze but do not ring out completely, add to the bowl and stir. Add flour and mix gently until combined. Transfer batter into prepared baking dish and level with spatula. Bake for 25 to 28 minutes or until the center is barely jiggly. Do not overbake, as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat clean. If center is too jiggly bake a bit more – ovens vary. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares. Who doesn’t love a bowl of hearty New England clam chowder with crusty bread to go with it on a cold Autumn day? Try a healthier version with fat-free milk and fatfree half-and-half, and then reduce the potatoes by half and add cauliflower in its

place. It lowers the carbs in this creamy meal in a bowl. (10 ounce) can whole baby clams, undrained Water Nonstick cooking spray 2 slices turkey bacon, halved 1 medium onion, chopped 1 stalk celery, thinly sliced 2 medium potatoes, cut into 1/2-inch pieces 2 cups small cauliflower florets (about 1-inch pieces) 1/4 tsp dried thyme, crushed 1/8 teaspoon ground black pepper 2-1/2 cups fat-free milk 1/2 cup fat-free half-and-half 2 Tbls all-purpose flour 3/4 cup coarsely shredded carrots Drain clams, reserving liquid. Chop half of the clams; set chopped and whole clams aside. Add enough water to the reserved clam liquid to measure 1-1/2 cups; set clam liquid aside. Coat a large saucepan with cooking spray; heat saucepan over medium heat. Add bacon, onion, and celery to saucepan. Cook for 5 to 8 See HEALTHIER on page 21

“What’s for dinner, mom?”

That’s a tough question when you don’t have enough food for your family. Sisters is fortunate to have the Sisters Kiwanis Food Bank to ensure everyone in our community has food to put on their table, but that requires year-round community support...

Cash Donations ... Food Donations ... Volunteers Ready to donate? The staff at The Nugget will receive your donations and deliver them to Sisters Kiwanis Food Bank during our food drive. 541-977-9898 www.sistersvacation.com

In our time in the rental business we have noticed that our guests often have food leftover when they are done with their stay. We believe in community and giving back. We are now donating these non-perishable foods to the Sisters Kiwanis Food bank! It’s our way of thanking the community and offering a helping hand so that visiting guests can make an impact right here in Sisters!

The Nugget Newspaper FOOD DRIVE through Nov. 23

442 E. Main Ave. • 9 a.m. to 5 p.m. • Mon, Tues, Thurs, Fri Financial donations and non-perishable food (not past expiration) will be accepted. Sisters Kiwanis is a 501(c)(3) nonprofit. Make checks payable to “Sisters Kiwanis Food Bank.”

Food & Home Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon

LOVEGREN: Shop project boosted by painting company

PET SAFETY: Tough time of year for furry friends

Continued from page 16

Continued from page 15

in to get the job done. Paul Pelly, owner of High Desert Painting, donated “his body along with three sprayers.” Jerry Kaping, pastor of Sisters Westside Church and former professional painter, joined a host of family and friends to scrape, prime, paint and cook. Even those who barely knew Gary came out to help. For a man accustomed to giving, the outpouring of generosity was humbling. “The shop and greenhouse looks crazy good,” Gary said. “With the repairs, extension and painting done on the shop, I can do so much more now.” “All of us are so thankful to everyone who helped give Gary’s shop a new lease on life,” Pamela said. “What happened here was a generous ‘thank-you’ to a man who has served Sisters his whole life without fanfare or expectation of return.” For Webfoot, helping Gary fit right into their mission of giving back to the Central Oregon community. “Central Oregon supports us in a tremendous way,” Hepp said, “and, as a company, we feel it is our responsibility to support that community. As our team has grown, we have been able to take on some incredible projects. Although the annual price tag of Project Serious is at $15,000, I don’t think we have ever stayed within that budget. The number isn’t the point but how we can help the recipient and celebrate what they have done for others.”

cannot get into. And confine your pets in a safe area if you are using toxic products! Don’t leave your dog outside for prolonged periods of time. It doesn’t have to be winter for it to get cold — especially for puppies, senior pets and smaller animals. “It’s always important to make sure the dog has access to fresh water — not a frozen block of ice, and snow is not acceptable,” said Monica Rendon, local dog trainer and certified canine coach. “Take care of those paws walking on frozen or frosty ground. Some of the ice melt that is commercially used to keep sidewalks and driveways from freezing can be deadly to dogs who may lick their paws after walking on it. Dogs paws can be subject to frostbite as well.” Halloween also comes with the autumn season and can be a fun and festive time for families —but for pets it can spell disaster. When spooky little monsters, ghosts and ghouls begin their trick or treating, it can be the scariest night of the year, especially for your pets. Rendon said, “With an unsecured dog in the house, there is the constant risk of the dog escaping due to the door being opened. Trick or treaters can inadvertently trigger stress responses by the constant ringing or knocking on doors and to dogs that are protective or alarmists, the release of “fight or flight” hormones can take up to 24 hours to dissipate.”

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All but the most social dogs should be kept in a separate quiet room away from the front door during peak trickor-treating hours. Masks and costumes change how people look and smell to a pet, so even familiar friends may become frightening. Dogs are especially territorial and may become anxious and growl at innocent trick-or-treaters. During Halloween most of the calls to veterinarians involve pets accidently ingesting candy. Any candy is bad enough, but chocolate is one of the most toxic to pets. Dogs are especially attracted to the smell of chocolate, making it a significant threat. Other candy treats that contain plastic sticks, like lollipops, can be harmful, even deadly, if swallowed by your furry friend. Cellophane and foil wrappers also are potential hazards that could get gulped down along with the Halloween candy. Always keep Halloween candy well out of reach of pets. A good idea is to keep all the candy in a sealed container away from your furry kid. Since it may not seem fair for your pet to miss out on all the goodies, have a supply of healthy dog and cat treats to give them! Halloween doesn’t have to be an accident waiting to happen for your furry family member. Be prepared and remember to give your pet a safe haven where he can feel comfortable and relaxed, tucked away from any Halloween hazards. Do not hesitate to contact your veterinarian or the 24-hour Pet Poison Helpline immediately at 1-800-2136680 if you suspect that your pet has ingested something or might be injured.

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Sisters Saloon drops plastic straws On Monday, October 22, Sisters Saloon & Ranch Grill made the commitment to “Skip The Straw.” Newspapers such as the New York Times and the Washington Post have written that more than 500 million single-use plastic straws are thrown away everyday in the U.S. alone. These straws make their way into landfills, but also into forests, rivers, lakes and oceans. Aaron Okura of Sisters Saloon told The Nugget that, “This summer one of our managers traveled to New York and dined at a restaurant that had already implemented the skip the straw campaign. We both agreed that it was time the Saloon made the change.” Okura acknowledged that, “it is a big change. We spent time researching other companies that were participating and the positive and negative feedback they received. We looked at how many straws we were going through weekly, we tested paper straw brands to find the sturdiest and we tested metal and bamboo straws as sustainable options for guests to purchase. We weighed all the pros and cons and came up with our answer: Some people won’t like it; most won’t mind; and we’re making a positive difference.” He noted that the idea was presented to the Sisters Saloon staff. “It is important to us that

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our staff feels excited about this change because they will be interacting with our guests and explaining the campaign,” he said. The Saloon explains the move at the top of their drink menu: “Skip the Straw! Sisters Saloon & Ranch Grill is phasing out the use of plastic straws! Plastic drinking straws are a huge source of waste (500 million straws each day in the U.S. alone). Paper straws are provided for kids’ cups and others upon request. We encourage you to ‘skip the straw’ altogether. Or, you can purchase your very own stainless steel or hardy bamboo reusable straw here, for $2, with a cleaning brush included! Thank you for your cooperation.”

You can purchase a reusable stainless steel or bamboo straw — with cleaning brush — for $2.

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Wednesday, October 31, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

Sisters hometown recipes — inspired by locals By Jodi Schneider Correspondent

Trails made by Native Americans as they gathered huckleberries, fished, and hunted were followed by fur trappers and explorers before becoming settlers’ wagon roads through forests surrounding the Three Sisters peaks. When the first post office was established in 1888, the folks settled on the name Sisters, maybe for the beauty of the mountains surrounding the scenic area. From the spirit of its Western history to today, Sisters has a diverse food culture from simple old-fashioned comfort foods to elegant gourmet cuisine. Locals enjoy meals from home-grown grass-fed beef burgers to the best vegetarian dishes around. And when temperatures drop, it’s time to head to the kitchen to make a hearty, warming meal. From meaty stews and chilis to healthy hearty soups, The Nugget is sharing a diversity of comfort foods for fall from a few of the locals that made Sisters their hometown where they enjoy preparing a warm meal on a cold day. Here’s a comfort food that Sisters resident Spurge Cochran recently fell in love with: “I was looking for a dish that would use ingredients that I have an abundance of, and this one caught my eye and, eventually, my taste buds.” Enjoy the rich flavors of the simple meal of shakshuka. Sisters resident Sana Hayes loves a hearty soup that she named “Hobo Soup.”

Shakshuka

Use a stainless-steel fry pan on low heat. Drizzle in the olive oil and let heat. Heat onions in fry pan until translucent; add garlic and cook for a couple of minutes. Add salt and paprika and stir so all the oils in the paprika blend in (about a minute and a half). Add halved and quartered tomatoes to fry pan and stir. Let the tomatoes cook and reduce down to make a sauce/paste. Add whatever spices you fancy (black pepper, cumin, coriander, basil). When the tomatoes have reduced down, with a spoon, push away a small hole to the bottom of the pan and drop in an egg, do that for the 4-6 eggs. Cover. When the eggs look like poached eggs, serve on a plate. Add feta cheese and cilantro on top if desired (olives are good, too).

Hobo Soup

On medium-high heat, sauté 10 to 30 garlic cloves and 1 large onion, chopped into penny-size pieces, in a large stock pot with 1/4 cup of butter or olive oil until soft and translucent. Add 8 cups water to boil 6 celery stalks chopped into 1-inch pieces. While celery is boiling, chop 6 large carrots into bite-size pieces and add to boiling water. Then add 6 cups of potatoes (peeled and diced) and continue to boil until potatoes soften. Pour in 20 oz. of V-8 vegetable juice. Add 3 cups of cabbage, chopped, 1 can of corn or 1 cup of fresh corn, 1 cup of peas, frozen or fresh. Add chopped tomatoes, bell peppers, green beans, cauliflower, and/or chopped mushrooms if you like. You may also add some noodles, but you will need to add another cup or two of water or V-8 until the soup is the consistency you prefer. Add some sea salt, 1 Tbls of garlic salt, 1 tsp of no-salt seasoning, 1/2 tsp of pepper, and a pinch of dried chili peppers.

Curried Pumpkin Soup 1/2 lb. fresh mushrooms, sliced 1/2 cup chopped onion 2 Tbls vegan butter 2 Tbls all-purpose flour 1/2 to 1 tsp curry powder 3 cups vegetable broth 1 can (15 oz.) solid-pack pumpkin 1 can (12 oz.) coconut milk 1 Tbls honey 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground nutmeg

In a large saucepan, sauté the mushrooms and onion in butter until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.

minutes or until onion is tender and bacon is cooked through, stirring occasionally. Remove bacon from pan; drain on paper towels. Chop bacon and set aside. Stir potatoes, cauliflower, thyme, pepper, and reserved clam liquid into onion mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Remove from heat; cool slightly. Transfer half of the potato mixture (about 2 cups) to a blender or food processor. Cover and blend or process until smooth. Return to the remaining potato mixture in saucepan. In a medium bowl, whisk together milk, halfand-half, and flour until smooth. Add all at once to potato mixture. Cook and stir just until boiling. Stir in chopped and whole clams and carrots. Return to boiling; reduce heat. Cook for one minute more. Sprinkle each serving with chopped bacon.

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Hopping freights in Sisters

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Local author Rick Steber will read from and sign his latest novel, “Fall Down Angel,” on Friday, November 2, at 6:30 p.m. at Paulina Springs Books in Sisters. The story is based on the true-life adventures of two runaways who work their way west hopping freight trains. The genius of the story is in the strange twist of events when the two main characters meet again decades later and discover they share a common past. Woven into this rich tapestry of a story is a particular time — the era surrounding the Great Depression — and the coming of age of the American West. Paulina Springs Books is located at 252 W. Hood Ave.

adding whatever you have in the refrigerator or cupboard that you need to use up!” Sisters resident Sheila Jones says fall is one of her favorite seasons for comfort foods. “Every time I make this recipe [curried pumpkin soup] it reminds me of fall, warm days, cool crisp nights.”

HEALTHIER: Comfort food can be good for you Continued from page 19

2 large or 4 small tomatoes 1 large or 2 small sweet onion, diced 6 to 8 cloves garlic, diced 4 to 6 eggs Pink salt Paprika Olive oil Optional: Additional spices such as black pepper, cumin, coriander, basil. Toppings such as feta cheese, cilantro, olives.

“It’s called Hobo Soup because you put whatever you can find (in your fridge, freezer, or cupboard) into it,” she said. “It is comfort food to me because it’s hot food on a cold day and warms me on the inside, and the potatoes remind me of my ancestors in Ireland.” “The fun of this soup is

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