B
Tuesday, June 23, 2020
The Observer & Baker City Herald
BOB’S
THOUGHTS
A New Flavor Twist On A Familiar Chicken Recipe
BOB BAUM
Love letter
to track
and field
This a love letter to track and fi eld, a
sport that did so much for me.
It got me to six Summer Olympics as
well as world championships in Ed-
monton, Paris, Helsinki and Osaka, and
many U.S. and NCAA championships.
I was witness to some of the great
performances in the sport’s history.
So news last week that the $200 mil-
lion renovation of Eugene’s Hayward
Field was complete got me thinking
about the sport the rest of the world calls
“athletics.’’
While I will miss the old Hayward, the
new one looks impressive and should
make an outstanding venue for the U.S.
Olympic Trials next year and world
championships in 2022. It will be the fi rst
time the worlds have been held in the
United States.
My connection to the sport traces to
my senior year at the University of Or-
egon in 1973. I covered track and fi eld for
the Daily Emerald, the student newspa-
per, and that meant covering lots of Steve
Prefontaine.
He would be followed by a gaggle of
young fans as he jogged toward the track,
then would take your breath away in a
race. He’d likely just jog away, leaving
reporters grumbling.
The Daily Emerald sports editor Paul
Buker and I made a memorable trip
to Palo Alto to cover the Pac-8 champi-
onships that year. We barely escaped
North Beach in San Francisco, but that’s
another story.
I was working at The Bulletin in Bend
when Prefontaine was killed. But with
The Associated Press in later years, I
wrote on the 10th and 20th anniversa-
ries of that awful death.
The many big meets in Eugene earned
me a trip down from Portland, often to
help national track writer Bert Rosen-
thal. I was his sidekick at big meets
around the world until his retirement in
2001. After that, I was on my own.
Track and fi eld only enters the nation-
al sports consciousness every four years,
when it’s one of the major events at the
Olympics. But the elite competitors never
really stop training.
To my thinking, there are few events
in any sport more exciting than the U.S.
Olympic Trials. The top 3 in each event
make the team. Injury or illness or just
an off day could cost an athlete an Olym-
pic berth.
It cost decathlon world record holder
Dan O’Brien, who grew up in Klamath
Falls, a spot on the 1992 Olympic team
when he failed to clear a height in the
pole vault. Four years later, he won the
gold medal in Atlanta.
My fi rst Olympics was the 1984 Los
Angeles Games, where Carl Lewis
won four gold medals. But my biggest
memory is of Mary Slaney tripping over
South African teen Zola Budd’s bare
feet and tumbling to the track. She was
helped away, sobbing.
See Track/Page 2B
Abel Uribe/Chicago Tribune-TNS
A whole chicken is roasted with potatoes, and both are seasoned generously with everything bagel spice blend. Buy your favorite
brand, or make it yourself with our recipe.
B AGEL & T HE B IRD
■ The everything bagel seasoning blend makes a great addition to a roasted chicken
When the children were little, we roasted
simply seasoned chickens in a trusty almond-
You’ve heard it before. Roast chicken truly colored Sears range for birthday celebrations.
is one of the easiest main courses to cook
Whole chicken also was the fi rst dish we
and the most versatile. You can dress it up or cooked after moving into our suburban family
down.
home. I cooked it in a tired-looking kitchen
Armed with just the two basic ingredients, with an oven prone to losing its door. No mat-
chicken and salt, I’ve cooked fryer and roaster ter, the chicken emerged juicy and the house
birds in ovens big and small, decrepit and
smelled like home.
new, countertop and mammoth profession-
Our beautifully renovated kitchen yielded
als. Before we had kids, I roasted chickens in countless chicken dinners with young teens,
an ancient gas range in our city apartment
extended family, friends, and recently, our
during renovations. After a day of hang-
fi rst grandchild.
ing drywall and grouting tile, we created a
This month, we will move from that home
makeshift table from wooden sawhorses and of 20 years. I roasted a chicken in the sleek,
a plank of paneling. Then, we enjoyed a bird much-beloved Wolf range as our last meal
coated in curry paste accompanied by a green there — complete with a fl avorful coating on
salad and crusty bread.
the skin and a tray of like-seasoned veg-
By JeanMarie Brownson
Chicago Tribune
etables. We couldn’t gather the family, but
comfort ensued.
My roasting pans already rest in their
new cabinet in preparation for our fi rst roast
chicken dinner in the wall oven at our new
townhome. I plan to open the windows to let
the aromas escape so our new neighbors get a
true sense of our style.
These days, whole chickens can be easier to
procure than boneless chicken parts. Adjust
the cooking time for the size chicken you can
fi nd. A 3-pound bird cooks in 50 to 60 min-
utes. Larger chickens, closer to 5 pounds need
about 1¼ hours at 400 degrees. When done,
the juices should run clear when you pierce
the thigh with the tip of a knife.
See Chicken/Page 2B
Make microgreens your next garden goal
If you’re a fan of micro-
greens in your sandwiches
and salads, or just eating
them a la carte, you know
how expensive they can be.
You can easily grow them
yourself for a fraction of
the cost.
Microgreens are sprouts of any
one of a dozen kinds of greens.
They have grown enough to have
three or four sets of leaves.
You can propagate your mi-
crogreens in either soil or water.
As you can imagine, if you grow
them hydroponically (in water
without soil) they do not need
cutting to harvest and washing
and growth each day. When the
growth reaches the height of the
side of the pan, remove the card-
board cover and expose to light
(not direct sun). Begin using
WENDY SCHMIDT
the microgreens whenever they
reach the size you like.
to remove the dirt.
3. Alternatively, you can get a
square pan, add dirt evenly (or
Growing help
soilless mix).
1. Take three paper towels and
4. Spray water evenly over
line a square baking pan. Spray the tray of soil. Sprinkle the top
the paper with water. Sprinkle
of the soil to moisten. Sprinkle
seeds evenly and fairly thinly on seeds on top of the soil and cover
top of the towel. Cover the pan
the pan.
with cardboard so the plants are
5. Grow the tray of greens,
in the dark.
checking each day and spraying
2. Check seedling germination with water if necessary to keep
BETWEEN
THE ROWS
soil moist. The difference with
soil-grown greens is that you
must cut them to harvest them.
Microgreens (broccoli, for
instance) contain more nutrients
than full-grown broccoli fl orets.
The same is true for any micro-
greens.
Uses for microgreens
You can use them raw in
salads or sandwiches; cooked in
stir-fry or even buzz them up in a
smoothie.
If you have garden comments
or questions email to greengar-
dencolumn@yahoo.com. Thanks
for reading!
INVESTIGATING LA GRANDE’S GHOST SIGNS
Bringing Montgomery
Ward to La Grande
By Ginny Mammen
The building at the corner
of Fourth Street and Wash-
ington Avenue in La Grande
was built in 1928 by Mary
Teresa Foley, the widow of
entrepreneur Jerome E. Foley.
Mary, born in 1864, was the
daughter of Augustine and
Johanna Gangloff. Her father,
born in France, came to the
United States with his family
and migrated west until he
located in La Grande in 1863
where he met and married
Johanna Kratz, who had
come with her family from
Germany. He secured a 4-acre
tract of land on the fl at below
Old Town. After a brief time
the young couple moved to
Washington where their fi rst
daughter, Mary, was born.
Augustine and Johanna
soon returned to the Grande
Ronde Valley and homestead-
ed in the area where Gangloff
Park and Pioneer Park now
stand. They raised their two
daughters, Mary and Annie,
in a log cabin on the upper
part of the hill. Augustine
was a farmer and a nursery-
man and grew many of the
fruit trees on his land in Old
Town for the newly develop-
ing La Grande.
Submitted photo
See Ward/Page 2B A partial ghost sign remains on the building constructed for Mary Teresa Foley.