B
Tuesday, April 27, 2021
The Observer & Baker City Herald
NUTRITION:
IT’S ALL GOOD
ANN BLOOM
Celebrate
the salad
Cheese, salsa, strawberries, asparagus,
eggs — they don’t seem to have very
much, if anything, in common do they?
May is Salad Month and the nice thing
about the foods just listed is that they
are also foods highlighted for the month
of May and they can all be incorporated
into a healthy salad, either separately
or altogether on a bed of greens, as an
entire meal.
On their own, strawberries, asparagus,
eggs, cheese and salsa (either tomato
or fruit-based) all contain many vita-
mins and nutrients that make them an
important part of a well-balanced and
nutritious diet. Combined with greens
such as spinach or Romaine lettuce, they
become fl avor- packed salads.
For example, strawberries contain
Vitamin C, fi ber, manganese and potas-
sium. They are also low in calories and
are sodium-free. The vitamin C in straw-
berries helps the body heal cuts and
bruises. Strawberries should be stored in
the refrigerator and will last about fi ve
days. Strawberries are a perishable fruit
and should be used soon after purchase.
The berries should not be washed
prior to use; washing encourages
spoilage. Before using, place them in a
colander under cold running water for
a minute or two and drain; pat dry with
a paper towel. When selecting berries,
avoid ones that are moldy or have spots
on them. Berries can be sliced and added
to a green or fruit salad.
Although strawberries can be found
in the store all year, they are at their
peak of fl avor and ripeness in season,
spring and summer. Strawberries can
be grown by home gardeners and also be
purchased at farmer’s markets and fruit
stands. Oregon is famous for its many
varieties of strawberries, and depending
on the variety are available in stores
from approximately mid-May through
September.
Asparagus, another spring vegetable
(though both strawberries and aspara-
gus can be found in grocery stores year
round, both are usually more expensive
when out of season) contains vitamin B6,
calcium, zinc and magnesium. It, too, is
low in calories and high in fi ber. Aspara-
gus is good steamed and eaten as part of
a cold salad plate or side dish. Asparagus
is also good roasted with a little olive oil,
salt and pepper. Steamed asparagus,
once cooled, can be sliced and added to a
green salad with cold, diced chicken and
other vegetables for a dinner salad.
See Salad/Page 3B
Linda Gassenheimer/TNS
Jerk Pork with Coconut Rice and Beans.
S OMETIMES I T ’ S
OK T O B E A J ERK
■ This simple, Jamaican-style dinner pairs tender pork with coconut-flavored rice and beans
Linda Gassenheimer
Tribune News Service
Hot Jamaican jerk spices coat tender pork
tenderloin slices for this easy dinner. Coconut-
fl avored rice and beans complete the meal.
Jerking is an old Jamaican method for
preserving and cooking meat. It is thought to
have been invented by the Arawak indigenous
peoples of South America and the Caribbean.
Today, the men who prepare the meat are
called “jerk men.” They use a long process
involving marinating the meat and then slowly
cooking it over a pimento (all spice) wood fi re.
For this quick meal, I use jerk seasoning from
the spice section of the market to create the
jerk fl avors.
Rice and beans cooked in coconut milk is the
perfect side dish to temper the spices of the jerk
seasonings.
Helpful Hints
• Staples: canola oil, salt and black pep-
• Boneless pork chops can be used instead percorns.
of port tenderloin. Cook them about 5 to
8 minutes or until a meat thermometer
JERK PORK
reaches 145 degrees.
Recipe by Linda Gassenheimer
• Any type of canned beans can be used
3/4 pound pork tenderloin
such as red kidney beans or black beans.
Countdown
• Start rice.
• Prepare pork ingredients.
• Finish rice.
• Saute pork.
Shopping List
ª To buy: 3/4 pound pork tenderloin, 1
bottle jerk seasoning, 1 small package white
rice, 1 can lite coconut milk, 1 can pinto
beans and 1 bunch scallions
1 tablespoon jerk seasoning
2 teaspoons canola oil
Remove visible fat from the tenderloin. Cut
into 1-inch slices and pat down with a meat
bat or bottom of a heavy skillet to 1/2-inch thick
pieces. Rub jerk seasoning into the meat.
Heat oil in a large nonstick skillet. Add the
pork and saute 2 minutes. Turn and saute 1 min-
ute. Remove to two dinner plates. Serve with
Coconut Rice and Beans.
See Jerk/Page 2B
Jerome Foley: the man who couldn’t stand vacant lots
By Ginny Mammen
As we continue east, the
three-story building next to the
telephone building (1005 Ad-
ams) is designated as the New
Foley Building (1011-1015 Ad-
ams), built in 1923 to expand
the fi ve-story Foley Building at
the end of the block.
The white brick New Foley
Building, as it was referred
to in 1921 and for some years
after, differentiated it from
the Foley Building next door,
which had been constructed
by the same Jerome E. Foley
in 1912. The cost of this new
building in 1921 “was to be
$26,055.00. It was to have a
full basement, commercial
spaces on the fi rst fl oor and
offi ces and apartments on the
two upper fl oors.”
Nearly as soon as it was
built, many established profes-
sionals moved from their cur-
rent location to this new more
modern building where the en-
trance to the second and third
fl oor was available by elevator
from the Chestnut Street side
of the Foley Building.
Some of the doctors were
G.L. Driggers, E.G. Kirby,
Harry and Lee Bouvy, and
C.S. Moore.
Carl Helm, Sr. and Robert
Dixon, attorneys, and Realtor
C.J. Black and Co. were also
among the new occupants.
Current occupants of the
building on the street level
are Lush Boutique Salon
and John Leithner, Financial
Advisor.
But what did this building
replace? Again originally this
area was a part of China-
town, but sometime prior to
1902 the Cottage Photograph
Gallery was opened in this lo-
cation. In March of that year
two young women — Ethel
Smith (age 19) and Bessie
Krumm, a photographer from
Portland (age 27), purchased
the Cottage Gallery. In July
they hired Mr. Ed Cooledge,
an expert photographer, to do
all of their retouching. They
advertised “Babies Pictures
a Specialty” and also “draped
pictures.”
Bessie remained a partner
only until July of that year
when she moved back to Port-
land. Ethel married Preston
Lewis, a local merchant, in
May of 1904.
A Sanborn Map of 1910
shows that a restaurant had
replaced the photography
shop. Later photos indicate
the lot stood empty for a
period of time before the New
Foley Building was con-
structed.
Jerome E. Foley — Jerry
to his friends — was born
into a poor family in Illinois
in 1850. Early in his life the
family moved to Missouri.
As a young man with little
education, he went to work
for the Union Pacifi c Railroad
where he developed a talent
for bridge building. His work
with the railroad brought him
farther west until he fi nally
landed in La Grande in 1881
working with the OR&N
railroad.
Foley was also an entrepre-
neur. It was said that nothing
appealed more to him than
to erect buildings and that he
could not stand vacant lots.
In 1912 he constructed the
fi ve-story Foley Building for
$40,000, the fi rst skyscraper
in La Grande as an “up to the
minute” offi ce building com-
plete with an elevator. It had
been only eight years since
the fi rst electric elevator had
been installed in New York.
The original intent for
the building was to serve as
offi ces for the Union Pacifi c
Railroad. However, through
the years this building has
served as a location for apart-
ments, meeting rooms, small
businesses, medical offi ces
and even a small hospital.
The current occupant of this
building at 1017-1019 on
the street level is Associated
Design and Engineering
Services.
J. E. Foley was one of the
major contributing citizens of
La Grande. He was elected
Mayor in 1904 and later
served as City Manager. He
retired in December of 1916
and died in 1922, just one
year after completing the New
Foley Building and complet-
ing the 1000 block of Adams
Avenue.
Keep looking up! Enjoy!
John Turner and Richard Hermens Collection
The New Foley Building was so named to distinguish
the three-story structure from the adjacent fi ve-story
Foley Building. Both were built by Jerome E. Foley, the
latter in 1912 .