FRIDAY, NOVEMBER 11, 2016
THE BAKER COUNTY PRESS — 7
Local
Sumpter holds spaghetti feed School Board
training held
Submitted Photo.
Sumpter volunteers
banded together to
feed community mem-
bers and hunters in
the twenty-sixth annual
Spaghetti Feed Fire De-
partment Fundraiser on
Tuesday, October 29th.
Sumpter Valley Commu-
nity Volunteers (SVCV)
said that members of
SVCV planned the
event and shopped for
supplies. Members of
SVCV, Sumpter Volun-
teer Fire Department,
and Powder River Rural
Fire Department cooked
and served 7-8 gallons
of sauce and fifteen
pounds of noodles to
around 100 people.
They netted a bit over
$900. This will be split
between the two fire
departments.
BY SAMANTHA O’CONNER
Samantha@TheBakerCountyPress.com
Fall favorites in the kitchen
mustard in small
bowl.
Spread on
hoagie rolls.
Layer turkey,
ham, swiss
cheese and dill
pickle slices on
bottom of roll.
Top with other
half of roll
and brush top
and bottom of
Homemade Goodness
sandwich with
olive oil.
By Eileen Driver
Heat a skillet
over medium-
Fall is my favorite time
high heat. Place sand-
of year, the extreme heat
wiches in skillet weighted
of summer is over and the
down with plate covered in
cold, cold of winter is not
aluminum foil.
yet here.
Grill two minutes on
The cool, crisp sunny
each side or until cheese
days lend themselves to
melts.
getting done those outside
Remove from heat and
chores you put off because
place on plate. Cut diago-
of the heat and make me
nally and eat.
want to spend time in the
I am a huge fan of my
kitchen cooking and bak-
mom’s homemade dill
ing up a storm.
pickles so this Cuban sand-
My shopping list for
wich is right up my alley.
Thanksgiving is complete
This next one I fell in
and I’m looking forward to
love with when I had it for
the leftovers. While I love
turkey on bread with mayo the first time at the Blue
Bayou Restaurant in the
all by itself if you are like
me and always have lots of Pirates of the Caribbean
ride at Disneyland many,
leftovers you might want
to try some of these recipes many moons ago.
Although I could not
as well. They will work for
lunch or dinner served with possibly make them as
good as they do this tides
or without all the leftover
me over between visits.
side dishes that are filling
Monte Cristo Sandwich
up the fridge.
2 slices bread
Cuban Sandwich
1 teaspoon mayonnaise
1 cup mayonnaise
1 teaspoon mustard
5 tablespoons italian
2 slices turkey
dressing
2 slices ham
4 hoagie rolls, cut in half
2 slices swiss
lengthwise
1 egg
4 tablespoons mustard
½ cup milk
1 cup dill pickle slices
Spread mustard and may-
½ pound sliced turkey
onnaise on bread. Layer
½ pound sliced ham
on turkey, ham and swiss
½ pound sliced swiss
cheese.
Olive oil
Heat a greased skillet
Mix together mayon-
over medium heat. Whisk
naise, italian dressing and
egg and milk together in
container just big enough
to hold sandwich.
Coat both sides of sand-
wich in egg, milk mixture
and brown on both sides.
Sprinkle with powdered
sugar and serve with berry
jam.
I have made this with
just turkey or just ham, it’s
good either way.
If you have leftover
cranberry sauce you could
substitute it for the jam.
If want a cold sandwich
or need a short break from
turkey you can try the
recipe below as it takes
a good eight hours to sit
after mixing together for
all the flavors to meld.
Believe me when I say
that it is definitely worth
the wait.
Turkey Salad
¾ pound cooked, turkey
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayon-
naise
2 tablespoons dijon
mustard
1 tablespoon cider
vinegar
1 teaspoon sugar
¼ teaspoon salt
Dice turkey, celery green
onion and red bell pep-
per into small pieces or
place in food processor
or blender and pulse until
finely chopped.
Put mixture in medium
size bowl and mix in re-
maining ingredients. Cover
bowl and refrigerate for 8
hours or overnight before
serving.
You can put this in a
sandwich or serve with
crackers as a dip, either
way is delicious. For those
of you who don’t want
all the bread ( dieting or
gluten free ) or just want
to try something different,
this next recipe will fill the
bill.
Asian Turkey Lettuce
Wraps
1 tablespoon olive oil
1 pound ground turkey or
chopped cooked turkey
Salt & pepper to taste
2 cloves minced garlic
1 diced red bell pepper
1 small diced onion
¼ cup hoisin sauce
2 tablespoons soy sauce
½ teaspoon ginger
1 cup cooked rice
3 chopped green onions
1 head lettuce
In saucepan over medi-
um-high heat, place olive
oil and ground turkey.
Cook till brown and
crumbly. Drain fat, remove
from pan and set aside.
If using chopped cooked
turkey skip this step, just
add oil and follow rest of
recipe.
Add bell pepper, onion
and garlic to pan, cook stir-
ring often till tender, 3-4
minutes.
Stir in hoisin sauce, soy
sauce, ginger and turkey.
Cook until well combined
and heated through. Mix in
rice and green onion.
Place several tablespoons
in lettuce leaf like a taco
and serve with soy sauce
or Asian sauce of choice
for dipping.
However you enjoy
your turkey please don’t
spend Thanksgiving alone.
Join us for a Community
Thanksgiving at the VFW
Hall in Huntington at 12
noon on Thanksgiving
Day.
Just bring your appetite
and your favorite side dish,
there is no charge.
Turkey, dressing, mashed
potatoes, gravy and pie
provided
Sumpter City Council hears
department reports
BY MEGHAN ANDERSCH
Meghan@TheBakerCountyPress.com
Sumpter City Council
met Tuesday, November
8th. Mayor Cary Clarke
and Councilors Samantha
Rowan and Robert Arm-
bruster were present with
Councilor Greg Lucas out
of town.
Utility Manager Report
Jeff McKinney reported
the improvements sched-
uled to take place that
week under the street grant
were postponed to the
next week due to County
emergencies. Under the
interagency agreement, the
County will be doing the
work on the streets.
McKinney said several
citizens have expressed
concerns over ditch clean-
ing and the left over spoils.
The County requested
the City get drainage is-
sues under control before
resurfacing streets so the
new material is not washed
out down the middle of the
street. McKinney stated
the spoil is being placed on
street right of ways.
The City has no dump
truck to immediately haul
it away. McKinney asked
for patience and said the
material will get taken
care of. He said they are
finding culverts they had
no idea were there as the
ditches have not been
cleaned for a long time.
Tim Peters helped iden-
tify some culverts.
The water is running
fine, meter boxes are be-
ing insulated, and winter
preparations are underway.
Clarke added that he and
McKinney went down to
the County yard to talk
about doing the streets.
The County has an extra
four-wheel-drive plow
truck with a blade and a
road grader with a wing on
it that they may be able to
work into the road grant if
all goes smoothly.
McKinney stated the
plow truck is actually a
dump truck and could also
be used in the summer
to haul rock and do road
maintenance.
SEE SUMPTER CITY
COUNCIL
PAGE 8
Thursday, November 3, the 5J School Board met for
their second session in working on the Promise Scholar-
ship Project (PSP) with a discussion on data and how to
make data work for them. The PSP is a program through
the Oregon School Board Association (OSBA). Accord-
ing to the OSBA website; “OSBA is looking for nine
districts to participate in this 2016 pilot program. Selected
districts who complete all five parts of the program out-
lined below will receive $5,000 of scholarship money for
their student(s).”
According to their website, “The board and OSBA
facilitator will co-create the overall project using the five
board roles as outlined in the Iowa Lighthouse research.
The board will: Learn as a board team; Set clear expecta-
tions; Provide support to insure success; Hold the system
accountable; Advocate effectively to build community
will to succeed.”
Steve Kelley, the Director of Board Development from
the OSBA presented the session and led the training dis-
cussion. Kelley has been the Director of Board Develop-
ment for a year and a half and worked in education for 35
years. Formerly, he worked as assistant superintendent for
the Lebanon Community School District then the South
Umpqua School District for six years. He was a middle
school principle and a charter school principle.
“I tell people the part of being superintended I enjoyed
the most was working with the board, working with the
community, my administrators, kind of the teaching and
coaching that goes on,” Kelley stated. “And that’s what I
get to do at OSBA all the time.”
The focus of Kelley’s presentation was reading and
understanding data. In their practice discussions, Kelley
prepared a slide presentation with on student reading di-
vided into different grades and compared Baker’s schools
to all of Oregon and like districts.
The Board members were given an article to read called
“Making Data Work for You” and opened the discussion
about the article and thoughts concerning it.
“The thing that’s been tough for me is I’ve had to
almost try to simplify what I’m looking at to see trends
in it,” said Board Chair Kevin Cassidy. “Because it gets
into these really deep discussion about what this number
is but what does that really mean to me to say that that
student is completing four years of college, is graduating,
is employable, all the things that I measure as success of
what we’re trying to provide for our students to be suc-
cessful. And so looking at data, it’s been hard for me to
trust just the numbers but I have a better sense of being
able to look at groups of numbers from different things
and see trends.”
“This notion around the accountability and the driving
of the data, sometimes I think we’ve chosen to go about
business that we narrow the accountability so tightly that
we might be forgetting the humanity within the child and
trying to assist them to actually explore who they are.
And so I always want to be able to counter balance data
for me has a place but then the humanity has maybe even
more of a place and I always want to counter balance
that,” stated Superintendant Mark Witty. “One of the
things the data has done for me over the years is demon-
strate that there are groups of students we don’t reach and
that is an important piece for me to recognize because
without going in to segregating the data to that level that
might have culturally gone over my head. And so I ap-
preciate understanding that there are sectors of students
that we’re struggling with and that makes me rethink how
we’re approaching it.”
The Board discussed monitoring improvement in stu-
dent learning and monitoring progress in their students.
Kelley expressed the importance of interacting with
teachers and administrators.
Kelley also explained that the Board members need to
be aware of what the data does not tell them as much as
they are aware of what it does tell them. In understand-
ing the data, they will be able to have open discussions
regarding what is there and what isn’t and how they can
use the data in discussions and goals for the District.
Avalanche
class at EOU
Eastern Oregon University’s Outdoor Adventure Pro-
gram, in partnership with the Wallowa Avalanche Center,
is presenting a clinic on the fundamentals of traveling
safely in the winter environment where avalanche hazards
exist.
The free presentation is from 6:30-8 p.m. Wednesday,
Nov. 16 in Ackerman Hall, Room 210.
The clinic addresses avalanche hazard awareness, tour
planning and familiarity with avalanche center advisories,
basic equipment considerations and the need for skill in
companion rescue.
“This presentation is packed with information for any-
one who is serious about winter recreation,” Hatch added.
“Snowmobile riders and backcountry skiers are especially
encouraged to attend.”
Learn how to identify avalanche terrain, plan travel in
avalanche terrain, the basic requirements for an ava-
lanche, warning signs that snow is unstable, how to use
information from an avalanche center and more.
The Wallowa Avalanche Center sponsors avalanche
awareness presentations like this at no cost to the public.
For more information contact Hatch at 541-962-3621 or
mhatch@eou.edu.