T he P ortland O bserver • A pril 2, 1997___________________________________________________________________________________________________________________________ P age A 5
What's new with future chefs?
To learn what future chefs believe the next big food
trends are, the NPPC recently polled students at the
Culinary Institute of America (CIA) and asked them
what’s hot in the kitchen. Their responses echoed the
results from the Taste What's Next poll
PACK THE PANTRY
When stocking the pantry, respondents chose
ingredients including:
• Olive oil (37%)
• Curry (34%)
• Balsamic vinegar (32%)
• Chile peppers (26%)
• Infused oils (26%)
• Cilantro/coriander (21%)
• Basil (18%)
DINING TRENDS
F ordiningout, respondents from theC IA picked
the following cuisines for the hottest restaurant
trends:
• Fusion (34%)
• Thai (24%)
• Regional American (24%)
• East Asian ( 18%)
COOK IT UP
According to respondents, the hottest cooking
techniques in restaurant kitchens are:
• Grilling (53%)
• Steaming (18%)
• Sauteing (18%)
The survey of students of the Culinary Institute of
America was conducted in December 1996 in con
junction with the national Pork Producers Council.
A RECIPE IN TIME WITH THE TRENDS
The pantry is brimming with new basics that add
flavor to recipes. According to the recent Taste What’s
April
Adoption
Conference
Next a survey of food professionals, using a wide range
of ingredients from the pantry adds new flavors and
twist to home cooking. New pantry favorites — like
olive oil, balsamic vinegar, chiles and cilantro -- com
bined with ever-popular pork chops creates this new
wave dish.
PEPPERED PORK CHOPS
WITH PEACH-VINEGAR GLAZE
• 2 boneless pork chops. 3/4-inch thick
• I teaspoon seasoned pepper (garlic pepper, lemon
pepper or a pepper blend)
• ! teaspoon olive oil
• i/4 cup red onion, chopped
• 1/2 (or to taste) jalapeno chile, seeded and minced
• 1/4 cup chicken broth
• 1/4/ cup peach jam
• I tablespoon balsamic vinegar Fresh cilantro,
chopped, as garnish
Rub chops on both sides with seasoned pepper. Heat
olive oil in nonstick skillet over medium-high heat and
cook shops to brown on one side; turn chops and add
onion and chile to pan. Continue to cook, stirring
occasionally, until onion is tender, about a minute. Add
broth, jam and vinegar to pan; cover and simmer 8 to
10 minutes.
Serve chops with pan sauce, garnished with chopped
cilantro.
Wear rubber gloves when handling hot chiles.
Makes two servings.
Preparation time is 20 minutes.
Nutrient Inform ation per Serving: 330 Calories;
25g Protein; lOg Fat : 262 mg Sodium; and 70 mg
Cholesterol.
Menu Suggestion: Serve with baked sweet potatoes,
wilted greens and corn muffins.
Northwest Adoptive Families
Irwin Johnston are "Parenting Af
Association (NAFA) presents its
ter Infertility” and "Children ’s De
seventh Conference on Adoption
veloping Understanding of Adop
and Parenting Adopted Children,
tion.” Other workshops include:
Saturday, April 12 from 8:30AM
"Search Issues;” "Open and Coop
to 5:30PM. It will be held at the
erative Adoption;” “Fetal Alco-
Portland Conference Center, 300
hol/Drug Affected Syndromes;”
NE Multnomah St. (across the Max
“ Myths of International Adop
line from the Oregon Convention
tion;” "A Family’s Journey;” “At
Center).
tachment Issues;” and “A Male
Keynote speaker Patricia Irwin
Perspective.”
Johnston will speak on "Growing
Throughout the conference, at
Your Family.” Pat is an educator
tendees can visit informational ex
on the subjects of infertility and
hibits from local agencies and talk
adoption, as well as an author an
to professionals and family mem
publisher. Her Perspective Press
bers who have insights on adop
titles focus exclusively on infertil
tion. The keynote speech and most
ity and adoption issues. Her own
workshops will be audiotaped by
works include "Adopting After In
Limelight Audio and available for
fertility,” “Taking Charge of In
purchase at the end of the confer
fertility," and recently published,
ence. A Children’s Place book
"Launching a Baby’s Adoption:
store will also offer several related
Practical Strategies for Parents and
titles for sale.
Professionals.” Pat is also the au
A hot catered lunch is in
thor of "Positive Adoption Lan
cluded in the registration fee.
guage" and “Adopt-A-Confusion.”
Space is limited. Registration
She and her husband have adopted
fees: $65 NAFA member; $85
three children.
N on-m em ber. Pieuse contact
In addition to the keynote ad .N A F A fo r a conference bro
dress, the conference offers nine
chure and fu rth e r inform ation,
workshops. Two led by Patricia
243-1356.
THE EXPANDING PANTRY
Make room... there's
FROM CLASSICS TO NEW BASICS
more in the pantry! A
recent survey of food
professionals shows that
many new ingredients,
such as balsamic
vinegar, demand space
in the pantry next to the
cider vinegar. Because
consumers crave a variety of
cuisines, they require an array of
edients to create flavorfully-
i recipes at home.
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o m m u n it y
Call To Advertise With
(Tlte ^.ìnrtlanb (iDhsmtcr
At 503-288-0033
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PRICES EFFECTIVE
APRIL 1997
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Prices in a c tiv e Wednesday April 2. Taw
thru Tuesday April 8. Midnight
I M S « p r o s u ,f lw «1
»1W » t o e *
S » 'M
| No Mtss to dealers restaurants or institutions Sales in retail quantities o
Ouantitier ot some items may Oe limited and suOtect to atarlannit»
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N obody
does it
B etter
for
L ess .
? f; V*
Hooked
on what?
Clashes are unfolding across the
country as the age-old debate over
phonics vs. “whole language" has
returned to the public spotlight. Mil
lions of Americans in recent years
have encountered the omnipresent
radio and television advertisements
for the Hooked on Phonics home
reading program. An article in last
December's Atlantic Monthly maga
zine lamenting the neglect of phon
ics has provoked new discussion of
what long ago was dubbed the “Great
Debate" among teachers of reading.
“It’s the hottest issue in educa
tion today,” says Robert W. Sweet
Jr., president of the National Right
to Read Foundation, a Washington-
based advocacy group that promotes
state legislation requiring phonics
in schools. "Our phones are ringing
nonstop, and we’re worn out from
hearing tales of woe from around the
country. As a nation, we’re spend
ing billions to remediate a problem
that we could fix in a flash.”
The revived debate over how best
to teach reading draws much of its
urgency from a report on adult lit
eracy released by the Education De
partment in 1993. A startling 42
million adult Americans can’t read
well enough to hold a job or manage
their affairs, it said. An additional
50 million adults are stuck at a fourth-
or fifth-grade reading level, which
prevents them from writing a letter
or interpreting a bus schedule.
School reading scores released in
April showed that only a third of
fourth-graders read at proficiency
levels, according to the 1994 Na
tional Assessment o f Education
Progress (NAEP), better known as
the "Nation’s Report Card.” Only
two states - Arizona and Mississippi
- registered improvements over their
1992 scores while 10 states showed
declines, the report said, including
Pennsylvania. Massachusetts and
Virginia.
The whole-language, or "mean
ing-first,” approach, conversely, en
courages students to learn reading
the way they learned to speak I hat
means plunging in w ith whole words,
sentences and stories and using news
papers, magazines, child-selected
books and even writing by other
children. It discourages use of basal
readers with controlled vocabular
ies and is considered learner-cen
tered rather than teacher- centered.
Less a technique than a philosophy,
it encourages teachers to use their
own judgments about how to prod
each student along.
The whole-language method, ear
lier versions of which have been
labeled "whole-word” or “look-say,”
is recommended by the National
Council of Teachers of English
(NCTE), the National Association
for the Education of Young Chil
dren and the Newark, Del -based
International Reading Association,
the method's foremost proponent. It
is also used by the vast majority of
adult-literacy programs.
The phon ics camp objects to whole