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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (July 14, 2020)
B Tuesday, July 14, 2020 The Observer & Baker City Herald NUTRITION: IT’S ALL GOOD Homemade Ice Pops ANN BLOOM Make sure your meals are safe as well as tasty What do hamburger, salads and eggs all have in common? They are all often seen at outdoor food events, such as barbecues, many in the warm summer months. And all are potential carriers of food-borne illnesses. Unless properly handled and cooked, and stored after preparation, all of the aforementioned foods carry the risk of food poisoning (such as salmonella) and other illnesses. Foods which contain protein, such as meat and eggs, must be kept at a cold temperature (below or at 40 degrees Fahrenheit) to inhibit the growth of bac- teria. In addition, meat (including beef, poultry, fi sh and pork) must be cooked to a high enough internal temperature to destroy bacteria. For steak and other cuts of beef, the internal temperature must be 155 F for well done, and for hamburgers, the internal temperature is 160 F for well done, as measured with a food thermometer. For poultry the temperature is 165 F for dark meat and 160 F for white meat, (courtesy of www.webstaurantstore.com). See Safe Food/Page 2B BETWEEN THE ROWS WENDY SCHMIDT Perfect times for pea crop I have been remiss in reporting the appropriate garden chores to be done this time of year. Nevertheless, I’m sure everyone’s been busy doing things on time anyway. It has been lovely weather for peas. With the cool temperatures, vines have been productive. I’ve picked them three times and shelled them for a really decent crop. Peas are a good vegetable entree if they are simply steamed and buttered. Add a few to stir-fry or omelet or potato soup (or vegetable soup). Garden chores • Thinning overloaded fruit trees will result in larger and healthier fruits at harvest time. • Thinned fruit should be a hand breadth apart. See Garden/Page 3B Jamila Robinson/The Philadelphia Inquirer-TNS Use purees of fruit, cream, yogurt or simply juice and herbs to make these pretty homemade popsicles. L ET ’ S J UST C OOL I T Just grab a stick and keep it moving. Here are some tips for making your Technically, we aren’t sup- own pops: posed to call them “popsicles.” • Molds: You can fi nd ice pop molds That’s a registered trademark. at home goods stores like Bed, Bath & But ice pops, creamy pops made Beyond for about $13. To remove the with milk or yogurt, and other pops from the molds, run hot water over fruity desserts-on-a-stick are the mold just until the pop releases. having a moment. You might Once the pops are removed, return them be seeing them pop up on your to the freezer briefl y to set. Instagram feed, in bright colors, • Storage: Don’t store the pops in the made with orange and mango molds because you’ll have a hard time and fi lled with pieces of fruit. removing them. Instead, put them in Because pops are versatile zipper bags where they will keep about and easy to make, it’s worth it two weeks. to try them at home, says bak- • Instagram-worthy pops: Get your ing and dessert blogger Vallery pops ready for social posts by adding Lomas. extra fruit or even edible fl owers to You need only fruit juice, or the mold before pouring in the liquid. iced tea, and whatever fresh or Lomas says you can make pops pretty frozen fruit you have on hand. by giving them a garden atmosphere You can add milk, cream, choco- using lavender sprigs or lemon thyme late or even the last of that leaves. “If I was having a socially distant swig of St. Germain or bourbon backyard party, I would serve beautiful if that’s what it takes to cool off. popsicles,” she said. Lomas recently posted an • Fruit pops: You’ll need about 2 cups Instagram video class for her of fresh or frozen fruit, ¼ cup of orange The Philadelphia Inquirer-TNS blueberry, Greek yogurt, and or apple juice or and 2 to 3 tablespoons Drop lemons and limes into the molds for these pops. of sugar, honey, or other sweetener. coconut milk pops. “I started making popsicles Puree the ingredients in a blender, then because I lived in an apartment with no air- Ice pops also a make a good cooking proj- pour into molds. Add 1 tablespoon of lemon conditioning,” Lomas said. “I like them for a ect for kids, allowing them to combine fruits, juice to preserve the color of peaches and summertime breakfast or snack because I even though freezing and unmolding time mango. can control what’s in it. I get good fat from do require a bit of patience. Pops are also See Cool It/Page 3B the yogurt and it keeps me full.” great for serving at a social distance. By Jamila Robinson The Philadelphia Inquirer Bohnenkamp Building boasts bounty of ghost signs By Ginny Mammen William H. Bohnenkamp, born in 1867, was the fi rst child of a farmer and his wife who had immigrated from Germany to Carroll County, Iowa, in the 1860s. At age 20 he married a local young school teacher by the name of Genevieve Mountford. Shortly after their wedding the young couple left Iowa and began their journey to La Grande, where Gen- evieve’s married sister lived. Arriving in 1887 at La Grande, a thriving town with a population of 1,800, W. H. Bohnenkamp found a posi- tion with Union Pacifi c Rail- road. He worked in various positions within this industry for 9 years. In 1896 he left the railroad and established the Bohnenkamp Com- pany in a rented small frame Photo by Ashley O’Toole An alliterative ghost sign on the top of the Bohnenkamp Building advertises ‘Four Floors of Fine Furniture.” Photo by Ashley O’Toole Sign on the top of the east side of the Bohnenkamp Building. building at 1301 Adams Ave. His fi rst establishment advertised in the Observer the sales of “Crockery and Hardware.” But this young entrepre- neur was prepared to offer whatever was required for the growing needs of the community. A later article told of him selling 3 tons of coal to the local blacksmiths. Various ad- vertisments in The Observer through the years showed that the Bohnenkamp Co. offered everything from Co- lumbia Double Disc Records, cars, rubber boot and shoe repair, to dandelion extermi- nators and undertaking and embalming services. It was reported by The Observer in 1900 that the need for the Bohnenkamp Company to expand resulted in W.H. purchasing a lot and the rental frame building and moving it to the middle of the street, where business went on as usual, while a new building at 1301 Adams was being constructed. (Streets in La Grande were not paved until 1910.) See Bohnenkamp/Page 2B
