F INDING Y T I N U M M O C THROUGH FOOD
Bento Boxes at home! PG 8 POC-owned businesses PG 14
Winter 2021 | Chews & Brews | 1
Letter from the editor, In a time where the most considerate thing we can do for our loved ones is staying away from them, it’s tough to make traditions like family meals or special occasions feel as warm and fuzzy as they usually do. Our holidays and eating habits this year may look different than what we’re used to, but that doesn’t mean we can’t make the best of what we’re given—and enjoy our favorite treats at the same time. Food has always been a unifier of families, friends and cultures, and that will never change.
Check out this issue of Chews & Brews for tips on staying safe while eating out, treating your body like the temple that it is and even ways to make the most of remote festivities moving forward. Let’s all agree that for 2021, we will sip our tea a little slower and taste every nibble in detail—of food and love alike. Crank those cooking tunes on, bust out the crockpot and call your Grandma to get the famous family recipe you’ve always wanted. Stay safe out there, and let’s eat!
PRESIDENT AND PUBLISHER Bill Kunerth
VP OF OPERATIONS Kathy Carbone
DIRECTOR OF SALES & DIGITAL MARKETING Shelly Rondestvedt
Josiah Pensado Kelsie Heffernan Siena Dorman Asha Abrams Zachary Jones Neuray
ACCOUNT EXECUTIVES Amy Menendez Keaton Roberts Patrick McCumber
CREATIVE DIRECTOR Sam Rudkin
Making the most of it look like this photo Even if your apartment doesn’t
and you haven’t done your dishes since the beginning of quarantine
Isaac Wasserman Isaac Wu
DESIGNERS Isaac Morris Kate Bossi Vanessa Marach Daniel Avina Zoe Hardister Emily Fox Emma Nolan
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Summer 2020 Vol. 4
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Winter 2021 | Chews & Brews | 3
Written by A Abrams Photography by Isaac Wu
et’s face it: the COVID-19 pandemic has fundamentally changed many aspects of life as we knew it. One of those changes is our ability to safely and comfortably dine in at our favorite restaurants. This isn’t close to the most pressing problem created by this pandemic, but all these limitations together erode our sense of normalcy. It looks like social distancing will be necessary for many months to come, but that doesn’t mean we can’t still appreciate our meals. Here are some ways to enjoy a good meal and recreate the restaurant experience without endangering yourself and food service workers.
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Winter picnic ideas: The safest way to spend time with family and friends in-person is by doing it outdoors, at a distance. As we move into the winter months, this doesn’t have to become impossible! To plan a backyard or park hangout, check the forecast in advance and plan to meet on a dry day. However, even if isn’t raining, the Oregon cold weather environment can be pretty damp. Bundle up warm and don’t let mud ruin your cold weather picnic by remembering to bring a tarp or cut up garbage bags to lay underneath your picnic blanket! Beat the cold by bringing a delicious hot drink in an insulated mug or thermos. Hot chocolate is always sure to lift spirits and internal temperatures! For the 21+ crowd, try a hot toddy or my personal favorite, a warm mulled wine. All you need is: red wine (Trader Joe’s has the cheapest!) bourbon oranges sugar a few whole cloves cinnamon sticks
DINING IN ALTER
In a large pot on the stove, simmer the bottle of wine, spices, and orange slices. Spike with as much bourbon as you like and add sugar to taste.
Dress-up your take-out: Since it is no longer recommended to eat inside restaurants, we’ve all been ordering a lot of take-out, and our static, often stressful environments can make even eating our favorite foods boring. Next time you order in, there are a few things you can do to make the experience more satisfying. Set the mood Invite your housemates to eat with you for some socialization, clean your living space up a little, play chill music, and light candles to give your home a restaurant ambiance. Instead of eating directly out of take-out boxes, use your own dishes and silverware. When you order your food, you can give the restaurant special instructions to leave out the disposable cutlery—it’s better for the environment to make use of what you already have! Enhance with appetizers A huge perk to taking your favorite restaurant meal home is that you can save money by making your own appetizers and coordinating fun drinks. When I’m ordering Asian food, I love to heat up frozen Trader Joe’s potstickers to snack on while I wait for food to arrive. Or you could make homemade guacamole and margaritas next time you order burritos to change a quick meal into a fun activity.
Get creative: Something my roommates and I like to do is try to recreate our favorite restaurant meals from scratch. Simply find the menus online, read the ingredients listed in the description of your favorite meals, and try to put it together at home by finding similar recipes. For the produce you’ll need, you could skip the extra plastic packaging that comes from a grocery store, venture outdoors, and check out the Lane County farmers’ market, open downtown on 8th and Oak every Saturday from 10am to 2pm to look for fresh locally grown produce to use in your creation! Winter 2021 | Chews & Brews | 5
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Written by Siena Dorman Photography by Isaac Wasserman
Eat Like You Mean It MAINTAINING A HEALTHY LIFESTYLE IN QUARANTINE
aintaining a healthy diet while also sustaining your physical and emotional well-being is a challenge during the pandemic. With so many unique obstacles it’s easy to lose sight of the importance of taking care of yourself. But, a healthy diet leads to increased energy, stronger immunity, and a heightened positive attitude—things we could all use a bit more of. The key to shifting gears towards a consistent and balanced lifestyle is making a plan. When you’re hungry, rationalization goes out the window, and all your healthy aspirations go with it. It’s very beneficial to plan out your meals for the day, week or month… whatever works best for you. From here, a shopping list is much easier to curate. Grab a notebook and try breaking things down into categories. Consider your meals in terms of breakfast, lunch, dinner, snacks and whichever elements you want to implement for each meal. Assess the variety of fruits, vegetables, protein and carbohydrates you would like. Not only is planning crucial to stay on the right path, but it’s also helpful for cutting down trips to the market during COVID. Meal planning is not always necessary when so much time is spent from home, but having certain elements ready ahead of meals will ease the stress when lunch comes around on a busy school day. Keeping grains, chopped vegetables and fruits ready is really helpful. Eating healthy doesn’t have to be a drag either. Finding interesting recipes and experimenting with new dishes from Instagram, Youtube, or magazines can be a nice way to encourage your healthy habits. Setting a positive intention for a healthy lifestyle can guide the direction of your diet and will determine the longevity of your food choices. In a time when snacking on the couch or eating
dinner in bed is almost too easy, making the deliberate decision to eat at the table is certainly worthwhile. Stopping to eat at the table increases satisfaction and creates a distinction of each meal. When you snack, use it as a chance to get in your fruits and veggies. Cucumbers and homemade hummus, or cut fruit and yogurt are among my own favorites and can be mixed up with different spices and toppings. While at the grocery store, grab a new tea to try during Zoom classes or studying: it’s delicious, good for you, and much safer and cheaper than going out for Starbucks. If you do want to get out of the house, hop onto Google or Yelp and find which restaurants provide to-go options. Check out those menus and see if you can find dishes that offer substance and are large enough to make into several meals. Nothing is better than some healthy and delicious leftovers. The key to kick starting or maintaining a healthy diet really is having productive intentions. Going out for walks throughout the day when so much time is spent indoors is an incredibly helpful option when you find yourself going for some infamous boredom-snacking. Being gracious with yourself and having friends that can encourage a healthy lifestyle is crucial. Everything is about balance in a healthy diet and lifestyle. Understanding that some days you’ll be more “on it” than others is essential. Variation is normal and completely okay. Substitutes like cauliflower rice or zucchini noodles can be fun, but there is nothing wrong with the real deal either. Being healthy should make you feel good and strong, not restricted and overly-regimented. Winter 2021 | Chews & Brews | 7
W rit t
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ant to enjoy a picnic in the park or meal prep for your busy work week? Bento boxes are traditional Japanese home-cooked meals designed to be eaten on the go, and they’re perfect for a variety of occasions! They’re a great way of having a multi-course healthy meal that includes a variety of textures and flavors to enjoy, and they’re just as fun to put together.
It’s so important that we nourish our bodies properly, and often when we’re too busy, we resort to a quick and easy meal rather than a healthy one. Taking the time to meal prep is one of the most beneficial and rewarding things you can do for your health, and it’s also super yummy!
t ot en b og y ra Ke ph ls ed ie by He Isa ffe ac rna W n u
Typically when assembling your bento box, the main course will be on the biggest section of the bottom box, and your sides can fit in the sections to the side or on top of your main course. Bento boxes traditionally consist of rice and different textured meats, vegetables, fruits and a dessert. Now they have become more mainstream, the concept can be adapted to many different recipes to truly suit anyone. All of these recipes are home cooked meals that you’ll be able to enjoy anywhere your busy life takes you throughout the week, and you’ll have the peace of mind in knowing you’re making a conscious effort to treat your body with kindness by giving it the nutrients and delicious food it deserves.
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Pesto in the Park For a socially-distanced date night in the park you might enjoy this pesto pasta with a side of grilled chicken and roasted carrots. (makes 2-4 servings)
1 box of penne Store bought or homemade pesto 3 large carrots, chopped into pennies 1 tbsp olive oil Salt, pepper, and smoked paprika 2 chicken breasts 1. Start by preheating your oven to 415 degrees Fahrenheit. Boil your pasta water. 2. Chop your carrots and toss them lightly with the olive oil, salt, pepper, and smoked paprika. 3. Put them on a baking sheet and bake for 15-18 minutes. Heat a medium sized frying pan on medium heat with olive oil. 4. Add your chicken breasts and cook on each side for about 7 minutes until thoroughly cooked. 5. Cook your noodles according to the instructions. When your noodles are done, strain them and add your pesto. 6. Assemble your bento box with the pesto pasta, grilled chicken, and carrots, and chow down!
Turkey Sandwich with a Tomato Basil Twist
For a quick and easy lunch on the go you might consider making this basil turkey sandwich, served with healthy snacks to keep you full all the way to dinner.
For the vegetarians, this sweet and sour tofu bento box with rice and broccoli is a great option for a hot, savory lunch. (makes 2 servings)
2 slices of multigrain whole wheat bread 1 tbsp tomato basil hummus ½ avocado sliced Spinach or lettuce Two slices of oven roasted turkey Red bell pepper sliced Baby carrots Sliced cucumber Sweet potato chips Dark chocolate chunks Cashews Dried raspberries Walnuts 1. For the sandwich, start by toasting your bread and chopping your vegetables. 2. Spread your hummus on the bread and assemble with the avocado, spinach, turkey, and bell peppers. 3. Cut in half and place in your bento box. In the other portions, place your baby carrots, sliced cucumber, and sweet potato chips. 4. For the top half of your bento box, mix your nuts, chocolate chunks, and dried raspberries for a gourmet trail mix. 10 | Chews & Brews | Winter 2021
1 clove of garlic finely chopped 1 thumb of ginger (about an inch) 1 tbsp cornstarch 1 tbsp sesame oil 2 tbsp soy sauce 2 tbsp maple syrup 1 tbsp Sriracha 1 block of extra firm tofu 1 cup of white jasmine rice 1 cup of frozen, ready to steam broccoli 1. Start by preparing your sauce with the garlic, ginger, corn starch, sesame oil, soy sauce, maple syrup, and Sriracha. 2. After the sauce is whisked thoroughly, chop extra-firm tofu into cubes and marinate in the sauce for about 10 minutes. 3. Prepare rice and broccoli. 4. Remove tofu from the marinade and save the remaining sauce. 5. Fry the tofu in a pan on medium high heat in sunflower oil for 10-15 minutes or until crispy. 6. Turn off heat and pour the remaining sauce over the tofu. Now assemble your bento box, and enjoy your on the go lunch or dinner!
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LEARNING TO COOK: 12 | Chews & Brews | Winter 2021
Begin H oow w to Be gin a Mea l Written by Siena Dorman
If you’re anything like me, your online landscape has been colored with beautiful sourdough loaves, intricate cakes, garnished cocktails, the works. For some, the idea of embarking on these culinary sensations is exciting, but for countless others the thought of taking on an entire focaccia bread masterpiece may as well be rocket science. So, where do you start in the kitchen? There has to be a way to strengthen your culinary skills beyond boxed mac to create beautiful homemade dishes that you can be proud of.
Step 1 welcome every mistake - there will be plenty!
Here’s the thing, anyone learning to cook should absolutely be adding too much salt, burning their garlic or overmixing their cake batter. Each time you step into the kitchen there is something to master or try for the first time. Failing terribly ought to be celebrated; it means you’re gathering a deeper understanding of food! Chefs and bakers refine their creations and revise dishes constantly, it’s the only way through. I’ll bet if you over-baked your first dozen of snickerdoodles at 12 minutes the second batch will bake for 9 and you’ll hit the cookies with a nod of approval and a, “much better.” Behind any great recipe are countless experiments that were less than wonderful.
Step 3 prepare or parish.
Upon assembling your meal, make sure you have the basics layed out. Begin with a good knife (the sharper the knife, the safer) and clear an open space for your cutting board, then collect every ingredient and utensil required before you start. Get your oven preheated or throw your pot of water on. Just consider what piece of the dish takes the most time. If there is one thing I’ve learned as I have embarked on my own cooking journey, it’s that even a terribly messy chef needs to begin with a clean workshop. Throw on an apron and compose your kitchen. If you’re working with a new recipe read it top to bottom, probably even twice through. Surprises are an inevitable way to throw off your flow and confidence–the two things you’ll really need in the kitchen. I like to begin my cooking with chopping my aromatics like garlic, ginger or onion, plucking my herbs and placing my measuring cups and spoons on the counter… and it always looks quite nice. Though it may seem very time consuming at first, preparation is key to ensure smooth sailing.
finding a dish - with or without a recipe.
make plenty and share your work.
The remarkable thing about learning to cook these days is that there are Youtube videos, Instagram pages, TV shows and blogs everywhere at your disposal. There are visual step by step breakdowns on how to make the perfect tagine, enchiladas, cacio e pepe, ramen and absolutely anything else. If you’re really unsure on how to kick off your meal, eliminate the pressure and take a peek into your kitchen. What needs to be used up? Maybe some old sweet potatoes can make for a stew, that last portion of your bread can be thrown into a panini or your final few eggs can be soft-boiled and take your salad to the next level. However, if the food in your kitchen isn’t very appealing, go grab an interesting and locally sourced ingredient at the grocery store. The most delicious dishes can be so simple if the ingredients are fresh and in season! Recipes are fantastic and will introduce you to harmonious flavors, but cooking is also the skill of spontaneity. Just about anything can be altered to get your taste buds dancing.
If you want extra motivation to create something fantastic go ahead and tell your friends or family that you’re going to make them a meal… then give yourself a few days to familiarize yourself with the plate. Master the steps then rock the preparation when the big day comes around. I find that the most rewarding part about making a delicious meal is being able to share the magic with the people you care for. The process of preparing food may become very meditative, but the act of sharing your creation and dining with others is fulfilling and inspiring. This is the process to fall in love with. Cooking is simultaneously an act of self expression, generosity and kindness. It’s been almost a year that we’ve been living in this pandemic and yet we must continue to look towards uncovering ways in which we can appreciate the most fundamental joys in life and to find some secrets to the human condition that we can take with us. The legendary Chef Alice Waters once said, “This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.” Winter 2021 | Chews & Brews | 13
POC-Owned Do you know an amazing local place to plug that's not on this list? Tell us at @eugduckliving and we will update the online story to include it!
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BUSINESSES & RESTAURANTS TO SUPPORT IN + AROUND EUGENE Written by Zachary NJ Photography by Issac Wasserman
s many of us have been inspired to stand in solidarity with the BIPOC community more than ever with recent events, it’s important to reflect on the best form of allyship. You can educate yourself, protest, vote, donate, or join a grassroots organization. One of the most efficient and sustainable ways to support the local BIPOC community is by supporting BIPOC-owned businesses. In the Eugene/Springfield area, we have a diverse community of restaurants and businesses that are in need of support due to the financial toll of the pandemic. We’ve created a directory of several different restaurants that to support next time you order in or go out! Eugene’s Saturday Market also hosts numerous BIPOC-owned restaurants and food carts such as: Bangkok Grill, Afghani Cuisine, Irie Jamaican Kitchen, Masala, Nice Rice, The Whole Enchilada, Sara’s Gourmet Tamales and Saritza’s Mexican Food.
BBQ by Tony Texas Style BBQ
Stewart’s Soul Fusion Mobile food truck and cateror
Since 1997, Chef Tony has served mouthwatering Texas-style BBQ out of his family owned and operated restaurant. 1295 Highway 66 (541) 505-2991
Soul Fusion specializes in Southern dishes such as St. Louis Smokehouse Sandwiches. 490 S.Bertelsen Eugene, OR 97402 (541) 520-3916
One Bad Dawg Hot Dog Joint
Straight Outta Soulfood Soul Food
Since 2015, former UO linebacker and chef Robert James-Alexander Hamilton has been cooking fresh weiners for the Eugene community. Fun Fact: Hamilton’s food cart is well known for supporting UO students during midterm exams. 13th and Kincaid (541) 337-0941
Chef Tye Bell and mother Deniece Blanton have reinvigorated Eugene’s soul food scene with some of Bell’s signature dishes: Chicken and Waffle, Jamaican Jerk Chicken and Red Ruby Trout. 1884 Garden Ave Apt D, Eugene
Equiano Café Specialty Coffee Since 2013, roastmaster Okon Udosenata has been roasting and serving specialty coffee and espressos that promotes a sustainability mission of sourcing smallfarm, single variety coffee. 300 Blair Blvd, Eugene (541) 953-2879 Once Famous Grill Southern Food Cheesesteaks and Catfish Specialty Located in Eugene’s Beergarden, Chef Keith Lewis serves authentic Southern Catfish specialties and Philly Cheese Steaks. 777 W 6th Ave, Eugene (408) 899-1851 Addis Ethiopian Cuisine Eugene’s first Ethiopian restaurant. Addis Ethipioan Cuisine serves traditional cuisine with vegetarian options in an authentic ambiance. 321 Main Street Springfield (541) 833-0049
Noisette Pastry Kitchen European Café and Bakery Owner and Pastry Chef Tobi Sovak has been serving European specialized pastries in the Eugene area since 2012. Fun Fact: Noisette recently joined the national movement, Bakers Against Racism, and raised $550 in two days for the BLM movement. 200 W Broadway, Eugene (541) 654-5257
Phillyaw’s Cookout & Catering Service Dino Phillyaw’s authentic pit and Carolina barbeque catering service. Not only is Phillyaw an accomplished pitmaster and cook, Phillyaw was first introduced to Eugene as a UO linebacker for 4 years and had a chance to play in the Rose Bowl. Fun Fact: During his time at UO he also ran track, finishing 2nd in the 100 Meter Dash in the Pac 10 Championship. www.phillyawcookout.com
Since 2012, Chef Tamisha Heacox-Jackson has been serving events and catering food across Eugene. Chef Jackson is an honor student at the Cordon Bleu and has two decades of experience in fine dining. www.mishjackscatering.com
Dominican Delights Empanadas & Organic Coffee Local food truck that serves authentic Dominican pastries and coffee. Often spotted at the Eugene Farmers Market. (541) 636-8508 Mobile Lunch Service
Robin Brown-Wood Alma Food & Catering LLC Off-premise caterer that can host parties or professional events serving traditional American cuisine. (541) 513-2253
Winter 2021 | Chews & Brews | 15
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