Pulse Editor;
Jacquelyn Lewis
jacquelynlewis@dailyemerald.com
Tuesday, May 6,2003
Oregon Daily Emerald
Escape the
college diet
with tasty,
toastypies
This is my idea of a relaxing Sunday
morning: Wake up early. Make coffee. Eat
breakfast. Read The New York Times.
And finally, go to the store three damn
times just to bake an apple pie.
But it was worth it. I’ve been feeling
culinary lately. I watch the Food Network
obsessively and have been proudly pro
claiming my goal to pack on the chub —
not out of any desire to look Zoftig, but
out of pure gluttony. Thin is not doing
much for me, so I might as well enjoy a
little licentious excess. Apple pie isn’t ex
actly the epitome of extravagance, but it
beats the hell out of Top Ramen.
My dietary indulgences, I think, are
symptomatic of my feelings toward my
lifestyle. I’m growing tired of eating like
a college student. I don’t want to cook
out of a microwave or box. I don’t want
to open the refrigerator to bare shelves
because someone with drunken hunger
pains ate all my bread. I no longer want
to eat over the sink or in front of the tel
evision. And
there’s something
inherently de
pressing about Al
bertsons-brand
macaroni and
cheese. In short, I
must be growing
tired of being a col
lege student.
Just as I don’t
have the time to
waste making a
meal, I don’t have
the free time to do
any of the projects
wasting my time on homework — busy
work that has no real bearing on what I
want or need.
What I want is the freedom to be
leisurely, and good cooking begs leisure.
My endeavor took nearly three hours. In
stead of studying, I baked.
Granted, it shouldn’t have taken that
long. I consistently fail to read direc
tions or check to see if I have integral
ingredients. For instance, I found out
that pie pans are kind of important for
baking pies. I’m now tight with the ex
press line lady.
On a side note, grocery stores on Sun
day mornings are fascinating places.
They’re populated by old people yelling
for peanut butter and crusty, whiskey
scented couples shopping for breakfast
products. Who needs coffee when you
can j ust get tossed?
My lazy efforts, though, rewarded me
with some rad baked goods. Apple pie is
the ultimate in comfort food. Plus, it
smells incredible. The aroma of baking
apple pie is supposedly both an aphro
disiac and an aid in selling houses. It
makes a place feel homey and encour
ages people to buy.
It definitely reminds me of home —
apple pie baking has a strong history in
my family. We have a tiny orchard in our
yard and used to bake mounds of pies
every fall. My dad, in fact, is famous for
his pie recipe. When he got remarried
last year, he baked apple pies instead of
having a wedding cake. Yet again, I’m
Turn to Carlson, page 6
Nika
Carlson
D.I.Y. living
want. Instead, I’m
The new raw food movement, known
as living foods, avoids conventional cooking
methods and focuses on enhancing the body’s
absorption of nutrients
Mark Baylis
Pulse Reporter
There is an assortment of abandoned of ovens and
microwaves lined up on the curb.
Or at least there could be, if the popular raw foods
diet continues to win approval among Eugeneans.
Within just a few years, the raw food movement, also
referred to as living foods, has moved from the
fringes of vegetarianism to the cutting edge, attract
ing a sizable Eugene community to its constituency.
Raw foodists don't eat any food that has been
cooked, heated, processed or is not organic. They
believe these processes diminish the nutritional con
tent of the food and the body’s ability to digest it.
Those who adhere to the diet also avoid standard
cooking methods in favor of soaking, blending and
dehydrating to create their cuisine.
“You can tell the difference right away,” said
Rachel Mitrani, co-owner of the (Conquering Lions
restaurant. “When you eat raw, you feel lighter
and your body isn’t concerned with digesting."
Raw foodists blame rampant health
problems such as obesity, heart
disease and cancer on the eon
§ sumption of cooked foods.
“The typical American diet is the
product of all the technology (that
industries) have used to mass pro
duce their product,” said John Duran,
formerly a culinary chef and now a raw
food cuisine chef.
“I wouldn't have admitted it even a
year ago because 1 was in on it," he said.
“But nutrition has no place in culinary
arts. It's remarkable — but only to your
senses.”
Turn to Raw, page 7
Oregon trails challenge
hikers with treks into
volcanoes, water falls
Nearby parks present a range
of difficulty levels that allow hikers
to explore everything from Crater
Lake to wild rose meadows
Ryan Bornheimer
Senior Pulse Reporter
Countless books have been published
examining the unparalleled backpacking
terrain of the Pacific Northwest. Oregon
alone draws thousands of hikers each
year in search of that one defining trek
through unspoiled wilderness. And on
the right day, a backpacking excursion
can be closer to a religious experience
than a simple hike. From day hikes to
overnighters, this part of the country
gives backpackers plenty of reasons to
strap on their strongest pair of boots and
hit the trail.
For example, there are more than 90
miles of trails leading into the backcoun
try of Grater Lake National Park. Resi
dent Naturalist Interpreter Luk Ander
likens the trails at Grater Lake to terrain
one might find in the Grand Canyon —
the farther in a hiker ventures, the less
traveled the region is likely to be.
Ander accompanies groups into the
park to help visitors put the science of
the surroundings into the context of
everyday life. He said many of the trails
of Grater Lake are suited to day hikes,
but some backpackers make a few days
of it, adding that most stay out for a max
imum of three days and two nights.
He also said it’s hard to pick a favorite
trail, but mentioned Watchman Peak and
Mount Scott as particularly memorable
destinations. Watchman Peak is a 1.4
mile round-trip hike with an 8013-foot
overlook of Grater Lake. Mount Scott is a
Turn to Trek, page 6
Danielle Hickey Photo Illustration
Warm summer weather brings hikers to Crater Lake National
Park to explore the more than 90 miles of backcountry trails.
i