Arizona Republic
z SATURDAY, JANUARY 27, 2018 z 1H
Your Home
Cooking up a plan Fun and practical ways to update your kitchen Special to The Arizona Republic
If your kitchen is in need of an upgrade, make this the year you quit procrastinating and get the job done. Considering how you plan to use your new kitchen before making upgrades is an important ÿrst step. Gone are the days when kitchens only served as a place for cooking meals. Now they can be so much more, including conversation areas, entertaining spaces, homework stations and general gathering areas. Today’s homeowners spend more time in the kitchen than any other room in the house.
If you’re not sure where to start, Dale’s Remodeling in Salem, Oregon, suggests these ÿve updates that can help bring more functionality and e“ciency to your space while upgrading your home to convey your style. Make a statement with new lighting: If there’s one ÿxture deserving of a little extra love in the budget, make it the one above the kitchen island or dining table. This one ÿxture can become a beautiful focal point for your new space and show o‘ your sense of style. Canned lighting in the ceiling and under-cabinet lighting can add See KITCHEN, Page 7H
In this recent Oregon kitchen remodel, Dale’s Remodeling blends classic style with rustic trends for a timeless look. A Kichler Braelyn chandelier hangs over the island, and hidden electrical outlets give countertops a clean and clutter-free look. DALE’S REMODELING/SPECIAL TO THE ARIZONA REPUBLIC
Throw a fantastic Super Bowl party that’s plant-based Katie Workman ASSOCIATED PRESS
Super Bowl spreads tend to be pretty meaty. They might be anchored by a big bowl of beef chili, some sloppy joes or burgers — or just a big order of pepperoni pizzas. But what about taking a cue from some NFL players’ diets and going plant-based instead?
In recent years, a number of pro football players have been eschewing meat in favor of vegetarian or even vegan diets. The thinking is that there can be enough protein and nutrients in plants to not only keep you strong, but maybe even up your performance. Trent Williams from the Washington Redskins turned vegan in the past year, and teammates Arie Kouandjio and Isaiah Wil-
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liams are following suit. Aaron Rodgers of the Green Bay Packers identiÿes himself as “mostly” vegan, as does the Patriots’ Tom Brady (along with his wife, model Gisele Bundchen). Free agents Colin Kaepernick and Gri‘ Whalen, and Tyrann Mathieu of the Arizona Cardinals eat vegan. Plant-based eating continues to grow as a trend, whether that’s full-on vegan (no dairy, eggs, honey or any product that comes
from an animal), vegetarian (no meat or ÿsh) or pescatarian (only ÿsh in a vegetarian diet, but no poultry or meat). Proponents praise its beneÿts for the body and for the earth and its resources. But how do you make this diet the basis of a delicious and crowd-pleasing Super Bowl bash? See PLANT, Page 6H
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