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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.