Festival to honor
Celtic tradition
■ History and culture will be
revisited this weekend at the
annual Eugene event
By Josh Ryneal
Oregon Daily Emerald
Eugene will celebrate its Scottish
and Irish history Saturday during
the 3rd annual Celtic Heritage Festi
val.
Featuring food, music and lec
tures about Scottish and Irish cul
tures and customs, the festival will
give Eugene residents the opportu
nity to rediscover their roots or just
enjoy the sights, sounds and tastes
of Celtic culture.
Heather Thompson, the festival’s
manager, said that now “more peo
ple are finding out about their Celtic
heritage, and they want to know
more.”
By organizing the festival,
Thompson said she hopes that
even those without Celtic roots will
come and see what it has to offer.
One thing Thompson thinks will
attract people is the food.
“We have a wonderful woman
making traditional stew, baked
goods and vegetarian and roasted
meat sandwiches,” she said. “It’s
the food our ancestors had access to
— not very modern at all. It’s real
hearty and darn fine.”
The festival will also feature two
performances by the Eugene High
landers bagpipe and drum band,
led by Hector Smith. Smith, who is
a founding charter member of the
band along with drummer Holly
Hill, is one of the longest-standing
pipe majors in the world. Smith
will also give a lecture Saturday
about Oregon’s Celtic history.
“The Celts were among the first
whites to settle in this part of the
country,” Smith said. “There is a
Scottish and Irish subculture that is
extremely strong throughout the
Pacific Northwest.”
Laura Zaerr and other members
of Village Green, a traditional Irish
band featuring Celtic harps and
flutes, will perform on Sunday. Za
err described the band’s music as
“mostly traditional, plus some orig
inal stuff that we wrote.”
“We draw on our classical back
grounds,” Zaerr said, “and one day
six years ago we decided to form the
band and start playing Celtic mu
sic.”
The Nettles, a progressive Celtic
band from Corvallis, will take the
stage Saturday and play their blend
of traditional Celtic music, blues
and jazz.
Kevin Johnsrude, guitar and bass
player for the band, called The Net
tles “a Celtic jam band” and cited
jam bands like Phish and Wide
spread Panic as influences.
{ i The Celts were among
the first whites to settle in
this part of the country.
There is a Scottish and
Irish subculture that is
extremely strong
throughout the Pacific
Northwest.
Hector Smith
leader,
Eugene Highlanders bagpipe
and drum band 44
“We used to improvise off of
melodies in a living room,” John
srude said. “We eventually formed
a band because no one else was do
ing what we’re doing.”
The Nettles played last year’s
Celtic Heritage Festival, and John
srude said the turnout was “great, es
pecially since it’s a young festival.”
The festival will be held at
Knights of Pythias Hall, located at
420 W. 12th Ave., and will begin at
11 a.m. Saturday. Tickets are $15
for adults and $12 for seniors for a
two-day pass. For individual days,
tickets are $12 for Saturday and $8
for Sunday for adults and $10 for
Saturday and $6 for Sunday for
seniors. Children younger than 13
will be admitted for $2. Tickets are
available at Buy and Sell Music
Center, Mrs. Thompson’s and all
Ticketmaster locations.
Soup stock saves all
THE SURLY
GOURMET
TONY CHIOTTI
There’s a reason soup is a
staple in developing coun
tries, nursing homes and
internment camps: It keeps
you alive, it keeps you warm, and
it’s as cheap as dirt. Throw table
scraps into a pot of hot water, and
dinner is served. Soup is the per
fect student food.
The central ingredient in any
soup is the stock. Canned is rela
tively expensive and almost al
ways too salty. There are some
passable boxed varieties found at
frou-frou organic stores. They’re
good to have on hand for last
minute whompums, but home
made is far superior.
I usually use half of every batch
immediately for soup then store
the rest. It can be stored in the
fridge for a few days or frozen for
months. I recommend freezing it
in as many small Ziplocs as neces
sary, so you don’t have to thaw the
whole wad just to use a little bit in
a recipe. These can either be
thawed in advance or submerged
in hot water as needed.
Chicken stock
3-4 pounds chicken parts or 1 whole
chicken
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
parsley
thyme
salt and pepper
2 quarts water
Vegetable stock
2 cups onions
2 cups carrots
1 cup celery
1 cup fresh mushrooms
2 potatoes
parsley
thyme
salt and pepper
oil (for roasting)
2 quarts water
See recipe for chicken-and
dumpling soup on page 8B
If you’re going to thaw them
overnight in the fridge, place them
in a bowl. The bags sometimes
spring a leak, and you don’t want
Turn to Surly Gourmet, page 8B
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RECYCLE!
The University of Oregon
School of Music presents
Festival
of the
Millennium
November 9-20
Robert Kyr, director
Lou Harrison, composer-in-residence
Arun Gandhi, guest speaker
THIS WEEK’S EVENTS:
Fri. GAMELAN CELEBRATION CONCERT
11/17 UO Vanguard Series 8 p.m., Beall Hall
Seven West Coast gamelans perform music by Lou Harrison
$7 General Admission, $4 students & senior citizens
Sat. BALINESE GAMELAN: Workshop & Concert
11/18 Featuring Gamelan Sekar Jaya. Beall Hall
Workshop at 9 a.m., Concert at 10:30 a.m.
$3 pass for both events
Sat. JAVANESE GAMELAN: Puppet Theatre & Dance
11/18 Featuring Portland gamelans and puppet master Midiyanto.
Talks at 2 p.m., Concert at 4 p.m. Beall Hall
$3 pass for both events
Sat. TALK BY PEACE ADVOCATE ARUN GANDHI
11/18 “Waging Peace in the New Millennium” 8 p.m., Beall Hall
FREE Admission
Sun. JAVANESE GAMELAN: Talks & Concert
11/19 Featuring gamelans from Seattle. Beall Concert Hall
Talks at 9 a.m., Concert at 10:30 a.m.
$3 pass for both events
Sun. ARUN GANDHI WORKSHOP
11/19 ‘Waging Peace Through the Practice of Non-Violence”
Limited to 300 persons. 2 p.m., Beall Hall
$3 General Admission; call EMU ticket office (346-4363)
Sun. UNIVERSITY SYMPHONY
11/19 UO Ensemble 3 p.m., EMU Ballroom
$5 General Admission, $3 students & senior citizens
Mon. OREGON PERCUSSION ENSEMBLE
11/20 "Percussion Music of Lou Harrison” 8 p.m., Beall Hall
$5 General Admission, $3 students & senior citizens
For more information, call 346-5678
DON’T MISS OUT ON ALL TOE
CURRENT CAMPUS
INFORMATION.
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Check the web.
o.d.e. on the world wide web:
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