SIUSLAW NEWS ❚ WEDNESDAY, APRIL 19, 2017
The Mapleton Community
Foundation is currently accep-
ting grant applications from
nonprofit organizations for
community projects within the
Mapleton School District.
The applications should
demonstrate how the funding
would educationally, cultural-
ly, physically or civically
improve the students or resi-
dents of the area.
Applicants must be a not for
profit organization.
Funds will not be awarded
to individuals or operating
expenses.
Applications are available at
the Mapleton Post Office,
Mapleton Public Library or
call Kathy West at 541-268-
4665.
Application deadline is
April 28.
County Transfer & Recycling
Commercial • Residential
• Drop Box Service
• Portable Storage Rentals
• Recycling Specialist
• Recyling Services &
Containers available at
no cost to customers.
5078 Coastwood Lane
Florence, OR 97439
J OEL F UHRMAN , MD
Soups — essential for a high-nutrient diet
Soups, along with salads,
are an essential part of a high-
nutrient (Nutritarian) diet, and
for good reason. Vegetable and
bean soups and stews are
nutrient-rich, flavorful and
easy to prepare. They can be
served as a complement to a
meal or as the centerpiece.
Soups can easily be cooked in
bulk to provide several days'
worth of leftovers, convenient
to have on hand at home or to
take along to work or school.
Soups and stews are warm-
ing, satisfying and satiating,
and can widen your nutrient
diversity. They can be made
from a variety of fresh, frozen
or even leftover ingredients
and allow for experimentation
in a pot, pressure cooker, slow
cooker or even right in a
Vitamix or other high-pow-
ered blender.
Since soups are gently
cooked with a liquid base,
nutrients are retained and
some
are
made
more
absorbable. Many nutrients,
like niacin, folate, and a range
of minerals, are water soluble.
Normally, with water-based
cooking, like boiling, water-
soluble nutrients are leached
into the cooking water and dis-
carded. However, with soups,
the liquid and the water-solu-
ble nutrients are retained and
consumed.
Cooking soup heats, mois-
turizes and softens vegetables
and beans, which dramatically
increases
the
potential
digestibility and absorption of
the nutritious compounds con-
tained within them.
Recent studies confirm that
the body absorbs more of the
beneficial anti-cancer com-
pounds, carotenoids in partic-
ular, especially lutein and
lycopene, from cooked veg-
etables as compared to raw
vegetables.
Scientists speculate that the
increase in absorption of these
antioxidants after cooking
may be attributed to the
destruction of the cell matrix
or connective bands to which
these compounds are bound.
Additionally, cooking veg-
etables in soups breaks down
the cellulose within them and
alters the plants’ cell struc-
tures, which facilitates diges-
tion. This way of cooking also
prevents foods from browning
and forming toxic compounds,
like acrylamide, which is
formed in dry, high-tempera-
ture cooking, like baking, fry-
ing, and grilling, and is a
potential carcinogen or can-
cer-causing agent.
For superior nutrition,
become an expert at making
great soups. Make your soups
with some of the G-BOMBS,
like greens, beans, onions and
mushrooms, which are some
of the most nutritious foods on
the planet and combine so well
in a big pot for a super nutri-
tious and savory meal.
Start your soups with a base
of water and fresh vegetable
juice, like carrot, celery or
tomato juice or a no-salt-
added vegetable broth, with
less than 200 mg of sodium
per cup.
Next, add some dry beans,
as they take the longest to
cook. Then, add some onions,
leeks or other members of the
Allium family, leafy green
vegetables, other vegetables
that you have on hand, and
some herbs, spices or fruits
like parsley, black pepper or
lemon.
See the “Eat to Live
Cookbook” for a full list of
soup and stew “mix and
match”
ingredients
and
recipes. Be sure to include
some cruciferous vegetables
into the mix, such as kale, bok
choy or cabbage.
Chop or blend most of the
vegetables before adding them
to the pot to form organosulfur
compounds in the onions and
isothiocyanates (ITCs) in the
cruciferous vegetables, which
are very important disease-
fighting phytochemicals.
Read more about organosul-
fur compounds and ITCs in
chapter four of “The End of
Dieting.” To make a creamier
soup and add another layer of
flavor blend some nuts into the
soup.
Try the sample soup recipes
for tomato bisque or Black
Forest cream of mushroom
soup on my website at www
.drfuhrman.com/library/recipe
s.aspx.
Cook a large pot of soup at
least once a week and store
leftovers in individual con-
tainers, in the refrigerator for 5
days or longer in the freezer.
Be wary of commercially-
available canned soups as they
are often high in sodium.
Quick, hot, tasty and nutri-
ent dense-soups in all of their
varieties are a great way to
experience the pleasures of the
Nutritarian diet.
Dr. Fuhrman is a New York
Times best-selling author and
board certified family physician
specializing in lifestyle and nutri-
tional medicine.
Visit his website at Dr
Fuhrman.com, or submit ques-
tions and comments to news ques-
tions@drfuhrman.com.
Florence chamber announces 2017 Rhody Festival lineup
Phone: 541-997-8233
Fax: 541-997-7345
HIT THAT
LIKE
BUTTON!
F ACEBOOK . COM /S IUSLAW N EWS
“Plans are falling into place
for our 110th annual Rhodo-
dendron Festival, and Florence
is ‘Always Ready to Rhody,’”
said Florence Area Chamber of
Commerce Executive Director
Bettina
Hannigan.
“The
Siuslaw River Coast Guard
Station is celebrating its cen-
tennial year of service in
Florence, and they are our
inspiration for this year’s slo-
gan.
“The Coast Guard’s slogan
is ‘Semper Paratus,’ or
‘Always Ready,’ and they will
be our grand marshal for the
annual parade,” she said.
The festival runs May 19 to
21, but there are preliminary
events too.
The Davis Shows Carnival
begins at 4 p.m. on Wednesday,
May 17, on the Port of Siuslaw
grounds at the east end of
Historic Old Town Florence.
The carnival runs through
Sunday. Discount tickets are
available now through Wednes-
day, May 17, at 1 p.m. at
FlorenceChamber.com.
Pre-purchasing saves buyers
$6 on Wednesday’s and
Thursday’s admission, and $7
on Friday through Sunday’s
admission.
Queen Rhododendra and the
King of the Coast, along with
their court, will be installed at 7
p.m. on Thursday, May 18, at
the Florence Events Center
(FEC). Tickets are $10, and $6
for ages 18 and under.
Friday’s events include the
royal court’s display at the
Siuslaw Pioneer Museum at the
corner of Second and Maple
streets; the Florence Regional
Arts Alliance (FRAA) fine art
and crafts show and sale at the
Florence Events Center, 715
Quince St.; and the “Let It
Ride” vendor fair at Three
Rivers Casino Resort.
Saturday brings the Maple
Street vendor fair to Historic
Old Town from 10 a.m. to 6
p.m. and the 39th Annual
Rhody Run to the FEC, with a
9 a.m. start time.
The Rhody Festival Junior
Parade starts at noon at Miller
Park with kids’ games to follow
at Siuslaw High School.
Siuslaw Middle School
shows off its Science,
Technology, Engineering, Art
and Math fair from 11 a.m. to
3 p.m.
Along with the Let It Ride
vendor fair with a motorcycle
show on Saturday, there will be
the Reel Rally Poker Run at
Three Rivers Casino Resort.
The 25th Annual Rhody
Show ’n’ Shine classic car
show runs from 10 a.m. to 2:30
p.m. at the Grocery Outlet
parking lot, 2066 Highway
101. At the FEC, the American
Rhododendron Society hosts
its flower show and sale from 1
to 5 p.m., and The Emerald
City Jazz Kings perform at 2
p.m.
The Florence Elks Lodge,
1686 12th St., will host its
annual barbeque and pie sale
from 11 a.m. to 4 p.m. (or until
the goodies run out.)
The Rhody Court’s display
continues at the Siuslaw
Pioneer Museum, and the
FRAA art show and sale con-
tinues at the FEC through the
weekend.
!
s
U
h
t
i
W
a
n
i
h
C
Discover
Beijing Shanghai
Suzhou Hangzhou
10 Day Trip
$2,099
Various Cities
Travel Dates
April 3-11, 2018
541-999-5083
YOUR TRIP INCLUDES
are &
• Roundtrip international airf & Tax
are
airf
ic
est
dom
e
nes
Chi
• 4-and 5-star hotel
accommodations
• 3 meals each day
• Deluxe bus tours
tour
• Fluent English-speaking
guides
ions
• Entrance fees for attract
for single occupancy,
occupancy, Add $500 $6,000 to fl y Business
Price refl ects Double
Add
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ber Memb
Add $200 for Non-Cham Terra-Cotta Warriors Itinerary, Everything
visa required
Class, Add $200 for the
ed, Valid passport and
on the itinerary includ t Departure Travel insurance
Including all tax & Pos
CONCEALED CARRY
PERMIT CLASS
An orientation meeting will be held Wednesday, May 17, 2017,
5:30-7:00 p.m. At Cottage Grove Chamber of Commerce,
700 E. Gibbs Ave. Cottage Grove, OR 97424
Please call chamber for details Phone: 541-942-2411
Plan now to join Cottage Grove Chamber of Commerce, with business leaders and
friends for this once in a lifetime China Adventure. Space is limited.
MULTI-STATE
WA
MT
ME
ND
VT
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OR
ID
WI
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WY
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PA
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IL
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Wednesday,
March
2
April
26th
1 1pm
pm &
6 pm
& 6pm
Vancouver
Trap Center
Club
Florence
Event
11100
76th Street
715 NE
Quince
St.
Walk-in’s welcome.
FL
AK
HONORED
RESIDENT NON PERMIT
NOT HONORED
Multi-State: $80.00
Oregon Included No Fee
Oregon Only: $45.00
Cottage Grove Area Chamber of Commerce
700 E. Gibbs Ave., www.cgchamber.com
541-942-2411
Shaun Curtain 360-921-2071
or email: FirearmTrainingNW@gmail.com | www.FirearmTrainingNW.com
CYAN MAGENTA YELLOW BLACK
Mapleton Foundation
announces grant info
11 A