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