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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 14, 1982)
Page 4 Section 11 Portland Observer, January 14,1982 Home economist: Not just cooking, sewing One Oregon State University home economist is a steady cus tomer at M cD o n ald ’s. Burger King and similar fast food restaurants. Zoe Ann Holmes can cook pretty well but her work gets in the way. she says, explaining ih st she is sin gle, lives in an apartment with lim ited kitchen space and devotes a lot o f attention to laboratory research she does for O S U ’s Agricultural Ex periment Station. She isn’t the only home economist who doesn’t fit the public’s image, she believes. “ C ooking and sewing and the other household arts are very im portant— our fo u n d a tio n ,” she said. “ But home economics is a broad scientific field and the ap proach, even in trad itio n al areas, has changed.*' “ Scientific” is the key word in her statement. As a g irl. Holmes pulled weeds from her parents’ land on the outskirts o f her home town in southeastern Kansas for the paltry wage o f two cents a dozen until she earned enough to buy herself a do- it-yourself chemistry set. Now that she’s parlayed that childhood fascination with science into a P h .D . in food science, and joined the foods and nu trition de partment o f OSU’s home economics school, she gets a bit annoyed with those she thinks take a simplistic view o f the work she and her asso ciates do. “ I f I tell people we’re working on a meat p ro ject,” she said, “ they think we're going to do some cook ing and taste the food and label it good or bad. But we go after object ive information, too. “ W e’ re going to check the mois ture content o f the meat w ith a centrifuge method. W e're going to analyze the color with a photovolt reflectance meter and run shearing tests with an instrument that mea sures tenderness. W e’ ll probably look at the molecular level w ith an electron microscope,’ ’ she added. “ That way, we learn chemically w hat’s happening during therm al stress (cooking) and can do a better job o f figuring out how to make im provements. R eally, the chemistry o f food science isn’t much different than the chemistry o f, say, soil sci ence.” Some o f H olm es’ research in cludes establishing the lowest safe temperature pork can be cooked at (137 degrees Fahrenheit); studying how cooking temperatures can save energy; studying how drying affects food nutrients, and a current study o f the quality o f meat tenderized in a water pressure device. The work is rewarding, she says, noting that she majored in food sci ence in college simply because it seemed to be a field women were breaking into. “ I ’ m glad I did n o w ,” she said. “ I like the home economics ap p ro a c h -ta k in g lots o f different re search and applying it to solving family problems.” Although the mix is shifting, his GOLD EAGLE FISH MARKET torically the majority o f home econ omists have been women. Is the women’s rights movement influen cing home economics? “ A lot o f home economists haven’t made the connection with the m ilitant women's rights move ments,” Holmes said. “ Maybe be cause we stress the im portance o f the family and think being a home maker is a productive career. But a lot o f home economics pioneers made giant strides for wom en’ s rig h ts .. .helping women jo in the work force and solving child care problems and that sort o f thing. BUFFALO FISH..................................................»1.59/lb CULTURED PROTEIN FED CATFISH...........02.59/lb GAR..................................................................... »2.26/lb QOO s s s s s s s s s s s s s s s s s s s s s s s s s e s a s s s s s s s e s s s s s s s s e s s e s s e s e e »1.69/lb NEW ORLEANS OYSTER............................... »1.99/jar “ P ersonally,” she said, “ I feel very strongly that working women deserve the same rights as men. I take Ms. magazine. But I feel home makers have their rights, too. I don’ t see the homemaker as some poor unsatisfied person. Maybe that sort o f extreme view has disturbed some home economists and kept them out o f the women's move ments.” Flown in daily from Louisiana at a low low price. We have D M 8 0 Splits for breakfast 1^ I I5*! f* K 'S BURGERS K'S TUMULTOUS BURGER . . . . - ........ 1/3 lb. beaf, l« ttu o e, tcm ito, piakl», onion, "luflMru and ketohup. With oh»»»», 1b( eatn i. O R N IS H S P L IT S are very til dissolved. Stir in lukewarm milk mixture and 1A cups o f flour. Beat much like raised biscuits. As until smooth. Stir in enough addi the name suggests, they are usually tional flour to make a soft dough. split and served w ith D evonshire Turn out onto lightly floured board. cream, jam or treacle (syrup to us). Knead u n til smooth and elastic, If eaten with treacle and cream they about 10 minutes. Place dough in are called “ Thunder and greased bowl, turning to grease top. Lightning.” Cover; let rise in warm place, free Cornish Splits are made from a from d ra ft, until doubled in bulk, kneaded yeast dough and shaped about 40 minutes. into flattened rounds. A fter baking Punch dough dow n. T u rn out they are golden on the outside and onto lightly floured board and d i soft w ithin. Cornish Splits may be vide into 12 equal pieces and form served in much the same way as bis into smooth balls. Place on greased cuits. In fact, w ith th e ir ja m and baking sheets and flatten with palm cream, the English turn them into a o f hand. C over; let rise in warm kind o f shortcake. T ry them as a place, free from draft until doubled snack or dessert w ith straw berry in bulk, about 35 munutes. jam and whipped cream. Bake in hot over (4 0 0 °F .) about 10 m inutes, or u n til done. I f de C O R N IS H S P L IT S sired, split rolls and serve Cornish- style with cream and jam or syrup. % cup milk Makes I dozen small rolls. 1 tablespoon sugar 'A teaspoon salt y* cup ( A stick) margarine A cup warm water ( 105’ -115’ F .) 1 package or cake yeast, active dry or compressed 2 A cups unsifted flour (approx.) C K 'S SUPER BURGER ....................................................... i/4 lb. b»ef, ! p a llia » , oh»»a», latlu.-a, t.inato, onion, piakla, and a apaoial muat. ^ J C s C jO k^ K ' S BURGER .................................................................... Ragu’o r butyar, kttohup. nuatard, p ic k ta , and onion. Mtfc oh»»»», lb ' e rtm . BARBEOUE BARBEQUE STYLE RIBS ........................................... Tandar, Juioy rib» in our apaaial barbaqua aauoa. Bar-B-Q Ribs & Chicken Fender. juicy chicken in our tpecuil burbeque m ice 5 0 0 8 N. I n t e r s t a t e P o r tla n d * O r e g o n FINE FOOD a BEVERAGE TO OO PARTY TRAYS A S P E C IA L T Y Don't Miss This Value As their name suggest». Comiab Split» are usually split and served with thick Devonshire cream and jam. They're shown here with ap ple cider, another popular refreshment along the coast of Cornwall. ^ ^ T h e honey \ \ was tempting, b u t the people were A A really sweet, When heard we can teach you to enjoy lots of favonte1 (within I andstil weigh’ can you youi 1982 W eight Watchers food Plans, our classes attracted lots of poppers, and peanut butter nuts' Then people discovered something even more irresist ible about Weight Watchers Other people They found that Weight Watchers mem bers really cared And it was so much easier to lose weight when they weren't doing it alone Together, at weekly dasses •nto good ones Join us 1 The fabulous 1982 F Plans are waiting j with a lot of friendly pe 8A V E UP TO *33.00 Dee’t WEIGHT . WATCHERS_______ T>~ mm. succmsh/l weigh, lost pr09rom ,„ ~ Join Any Clan Anytime On Jan u ary 26th W e ig h t W atchers registration a n d m e e tin g fe e s w ill go u p . 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E A S IE R M E A S U R IN G — M a k e a m easu ring jo b easier, by stickin g the o th e r end o f the m easure dow n w ith adhesive tap e . T h a t w ay you d on 't have to b o th e r anyone to help you m easure som ething. S P O T T Y F U R N IT U R E — You m ay have w h ite spots on y o u r fu rn itu re fro m someone scratching it. Sponge these spots w ith tu rp e n tin e o r m in e r al s p irits , and then app ly fresh w ax. E L E C T R IC C O R D S - R u b a th in coat o f w ax o r p ara ffin at periodic in te rv a ls , to p ro tect th e cords against p re m a tu re d ry in g o ut and cracking. S A N D P A P E R I N G - P u t an old nylon stocking o v e r y o u r hand and ru b it lig h tly o v e r the w ood. I t is a good test to see if y o u r sandpaper job is done well enough. C L E A N IN G W IN D O W S — T o help p re v e n t the glass you are cleaning from s tre a k in g and looking film y all o v e r again, pour a little v in e g a r in the w a te r you a re using. 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Have a rib-eye steak, 4 pieces of shrimp with all the trimmings including our all you can eat salad bar for just g19 gygiS And collect a FREE Norman Rockwell glass filled with Coca-Cola with the purchase of each steak & shrimp dinner. .Rockwell G lasses a n d ^ e ta glass. f '• A r i Steak & Shrimp i i Dinner i i & i i Coke i i i i Jan. 13th thru Jan. 23rd i A c c o u n t »60 «02 i Coupon valid toe purchase of steak and i shrimp dinner Dinner includes Rih eye i steek, 4 pieces of shrimp, baked potato, i roti and salad Dinner includes Coke and i Rockwell glass Offer valid from Jan 13th i thru Jan 23rd, 1982 i 9g19 Steak & Shrimp Dinner & Coke Jan. 20th thru Jan. 30th A c c o u n t »60 602 Coupon valid for purchase of Steak b Shrimp dinner Dinner includes Rib eye steak, 4 pieces of shrimp, bsksd potato, roti and salad Dinner includes Coke end Rockwell glass Offer valid from Jan 20th thru Jen 30th -f* Steak & Shrimp Dinner & Coke Jan. 27th thru Fab. 7th 190 Account 802 Coupon valid for purchase of Steak ft Shrimp dinner Dinner includes Rib eye siesk, 4 pieces of shrimp, baked p otato, roll and salad Dinner includes Coks and Rockwell glass Offer valid from Jan 27th thru Feb 7th, 1982 Right good eatin’at a right good price. 425 N<52SItf<5«S Street (Betw een Union and Graod) 1 • i RMOTLE p
