Image provided by: University of Oregon Libraries; Eugene, OR
About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (April 12, 2002)
013669 Monday dinner for two including ^Bottle of Wine ^Appetizer *Soup or Salad ^Entree. l-Dessert Friday Live Jazz Serving Eugene for over 50 years 15th and Willamette • 342-8111 for only 2995 012539' Need Cash fora night out? Earn Extra Money B ^IjJ A New donors v\ bring this ad in for an extra $5 Aventis Bioservices • Eugene issv, Wm&i , (Formerly Seramed) ^ : I Bfock east of 8th and Garfield I 90 I West 8th Ave., Eugene 683-9430 M also at 225 B Main St. in Springfield • “ Burrito AUTHENTIC MEXICAN CUISINE THE • Large Selection of Burritos • Lunch and Dinner Combo# • Imported Beers • Mexican and TropicaI Drinks • Mexican Taquitos, Tortas and Enchiladas • Vegetarian Burritos 541 Blair Blvd. Eugene • 338-0807 We Accept Credit Cards 6lhAve Warm days leave students craving cold drinks, treats ■as spring weainer ne^rs, many local spots are seeing increased demand f$r frosty— drinks and ice creanfi treats By Lisa Toth \ Oregon Daily Emerald \ As spring term pro- \ gresses, the mercury * in the thermometer \ / will creep higher and \ / higher. To beat the heat \ / — aside from wearing \ / shorts, sunscreen and X<L__ shades — tall frosty / drinks and ice cream help to / rnelt the impact of scorch- / ing hot days. fr There are many treats at j" local spots to try, from the \ Blizzards at Dairy Queen t to the smoothies at An- i drew Smash. And of \ course, there are creations i that can be concocted in the i blender at home. \ Erin Kenfield, manager at \ The Buzz Coffeehouse in the EMU, said the smooth Caffe Granltalia, with caramel / flavoring, is her favorite / for those sticky, humid / days. / “It’s like a milk- / shake — but it still / has caffeine,” f\ k: / / A. said Kenfield, a ( junior majoring in \ business. \ She added that \ The Buzz also fea- \ tures everything \ / from Italian sodas to v x iced lattes, mochas and coffees — and during spring term, the employees tend to make more of these colder drinks. Not as many college stu dents and professors spend time sipping beverages indoors when the sun is out, she said. Jeff Caspersen, an employee at Pearl Street Ice Cream Parlour, said the popular old-fashioned ice cream location becomes much busier between noon and 1 p.m. during spring term. “Most people come in for espres so ice cream and hot fudge cake,” he said. Caspersen added that shakes, \ 1 Cold drinks to try at home: StrawberryiPineapple Smoothie _(^nsrtces four servings) 1/2 eupfreslr pineapple chunks 1 cup;4trawberries (halved or slrced)-^ IJBananarpeeied and sllcjef loto / r/: half-inch pieces" \ / 2 cups buttermilk t j 1-2tablespophshoney \ / _Jtitresh:rfiint leaves 4 ice dubes \ / i Place all ingredients in a blender^ \ puree until smooth and pour into x \ four tall gbsses. y" | Source: G inge r)ph Farms- ■ Grandma^ Real Old-Fashioned Natural / Lemonade (makes four servings) \ Lemon juice, freshly squeezed from 8 large lemons :(1/1/2 dups) 1/2 cupugar,-§famjfated (ad/fmore \x 0r less for taste)/;-\ 5cdp$coldyvafer \ \ 1 large lemon, cutlhto small wedgesX K orthin cartwheel slices Ice cubes1. In a iari^pitcher/combibe the lemon juice, sugar arto/wo cups df cold water; stir briskly todissolve supdf/Add the remaining >ngred ients and «ti r again. Note: To make pink lemonade, add a few drops of grenadine syVup. , V blended from any flavor of ice cream, are also favorites for fami lies and college students who visit tne business, from tne parlors candy shop to the faded, old pic tures on the walls, Caspersen said its atmosphere is a quiet and cool environment to escape from sultry, sunny days. _ And if customers happen ^ to come in on their / ] birthday, Caspersen / said employees sing ] the birthday song / I and “bring out the / drums.” / “We try to embarrass / the birthday party — / and it usually works,” / he said. / Other local favorite ice -cream establishments in elude everything from Baskin-Robbins and TCBY Treats to Prince Puckler’s Home made Ice Cream, known for its Vel vet Hammer ice cream made of chocolate and coffee ice cream mixed with chocolate-covered cof \ fee beans and fudge ripples. \ But for a quick cold fix that’s \ also close to campus, Ben \ and Jerry’s is one solution. \ Owner Gary Bertelsen said the store’s newest* flavors, such as Coffee / ! Heath Bar, have been a \ l big hit. Another new, i crowd pleaser is One j Sweet Whirled, which :■} Bertelsen said is com / posed of coffee and ,x caramel ice cream, marsh mallow swirl and choco ... ./ \ late chunks. Milkshakes / \ and fresh-squeezed hand / | made lemonade are also \ great thirst quenchers. \ “Anytime the sun \ comes out, business re \ ally gets going — espe \ cially when the weath \ er in over 65 degrees,” j he said. __;-v Bertelsen also rec / ommended not missing / out on Free Cone Day, / coming up April 22. He / said the store hopes to beat / last year’s 7,000 scoops by giv ing away 10,000 this year. All proceeds will be donated to the lo cal Relief Nursery. E-mail features reporter Lisa Toth at lisatoth@dailyemerald.com. Seasonal continued from page 3B “Personally, I wouldn’t eat the stuff (that’s been shipped from oth er countries), and I discourage my clients from eating it,” she said. “Sometimes countries like Mexico use gases and chemicals on foods that are shipped in. It’s getting so that it’s not even food anymore.” “Sometimes countries like Mexico use gases and chemicals on foods that areshippedin. Ifs getting so that ifs not even food anymore.” Skye Weintraub nutritionist Furthermore, both Weintraub and nutritionist Stephanie Wilson agree that human bodies crave the foods that are in season and distin guish between “warming” foods and “cooling” foods. When we’re running around bare foot in the summer, our bodies crave ■ Friendly Street Market 2757 Friendly St. M New Frontier Market 1101W. Eighth Ave. ■ Wild Oats (2 locations) 2489 Willamette St. 258£JWiilakenzieRd. ■ Sundance Natural Foods 748 E. 24th Ave. ■ PC Market of Choice (3 locations) 2858 Willamette St 1060 Green Acres Rd> 1960 Franklin Blvd. K Red Barn Natural Grocery 357VanBurenSt. R Farmer's Market 8th Avenue and Oak Street Saturday 9 a.m jo 5 p.m. Tuesday 10 a.m. to 3. p.m. Ill ii cooling foods, like a cucumber and tomato salad or a juicy melon, Wein traub said. But in the fall, the temper ature starts to drop and our bodies start to crave warming foods, such as squashes, stews and meats, she said. There are also taste benefits for eating locally grown produce, Wil son said. “If you pick corn and eat it that same day, it’s going to taste notice ably different than if you wait a few days,” she said. She added that traditionally, when people couldn’t run to Al bertson’s and buy whatever fruits and vegetables they wanted, people only ate what they could grow. In the spring, that means peas, greens and radishes, which will be harvested in just a couple months, Bilbao said. Currently, winter crops of broccoli, cabbages, cauliflower, kale, mustards and leeks are being harvested and sold at the Farmers Market every Saturday, she said. At Marche, Pearl-Kimmel said she buys locally for political reasons. When she buys locally, she knows she’s not polluting the air and she’s supporting local businesses, she said. And she forms a relationship with her growers, which she said is a priority often overlooked. “There’s a saying I once heard,” she said. “Know your garden, and know where your water comes from. ” Diane Huber is a freelance reporter for the Emerald.