January 21, 2015
Page 3
INSIDE
The
Week in Review
This page
Sponsored by:
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L OCAL N EWS
O PINION
pages 6-7
PHOTO BY O LIVIA O LIVIA /T HE P ORTLAND O BSERVER
‘Minority Retort’ producers Jason Lamb (left) and Jeremy Eli prepare for the first show in their new
people of color comedy series.
The Minority Retort
pages 8-13
Series debut
for comedians
of color show
BY O LIVIA O LIVIA
T HE P ORTLAND O BSERVER
A new monthly showcase of co-
medians of color is coming to north-
east Portland.
“Minority Retort” is set to open
Friday, Jan. 23 at the Curious Com-
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M ETRO
C LASSIFIEDS
C ALENDAR
S PORTS
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edy Theater at Northeast Martin
Luther King Jr. Boulevard and
Roselawn.
The producers, Jason Lamb and
Jeremy Eli, have a line-up of come-
dians of color who have committed
to participate, including such all-
star performers as Crystal Davis,
Katie Nguyen, David Mascorro,
Anthony Lopez, and Nathan
Brannon.
“The talent here is amazing,” says
Eli. “These are some of the funniest
people I’ve ever met and they’re
here in Portland, a place where some
people might think it’s so hard to
find artists and comedians of color.”
Lamb is ecstatic for the new se-
ries and especially eager to share
comedy with members of the Afri-
can-American community.
“I love comedians,” he says.
“And I admire their bravery and
getting up there on stage, and being
continued
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Vegetarian Meals for Homebound
Meals on Wheels People
launched a daily vegetarian meal
option for homebound seniors on
Monday.
Vegetarian meals have been avail-
able at the organization’s neighbor-
hood dining centers for several
years, but pre-plated meals for
homebound contained more tradi-
tional protein sources.
“We are receiving more requests
for a vegetable-based diet from our
homebound clients,” said Meals on
Wheels People Executive Director
Suzanne Washington. “We deliver
nearly 3,000 meals to homebound
seniors daily and about 100 of those
have requested an all-vegetarian
diet.”
Meals for homebound clients
are created at the Meals on Wheels
People Central Kitchen in
Multnomah Village and shipped
daily to the neighborhood cen-
ters where they are heated and
sent out for delivery by volun-
teers. The number of requests for
a vegetarian diet was not high
enough to warrant creating a spe-
cial meal package until recently.
“Baby boomers, who are accus-
tomed to a variety of different menu
options, are driving this change,”
Suzanne said. “We anticipate that
the number of clients requesting the
vegetarian option will double within
six months.”
Current Meals on Wheels cli-
ents who are interested in switch-
ing to a vegetarian meal plan
should call their center manager
to request a change.