COTTAGE GROVE SENTINEL FEBRUARY 28, 2018
S
omeone recently asked me where I fi nd
all my recipes. Well, some of them used
to come to me in the mail. Snail mail! The
hand-written kind on recipe cards mailed with post-
age stamps. Back in the day, I was writing this col-
umn weekly. One summer I remember asking read-
ers for zucchini recipes. I was inundated with mail
from up and down Oregon and California. I still use
some of those recipes.
Well, I recently received not one but two pieces of
chatty news and real-mail recipes. One was from a
reader thanking me for last month’s chicken pot pie
recipe. She, like me, had been having trouble fi nding
just the right combination of ingredients. My recipe
(courtesy of Maryana Vollstedt and Betty Crocker)
worked for her too. Yea! Thank you, my friend.
Then, a bulky letter arrived from Kitty, in So.
California that said, “I was thinking of you while
going through my late, great-aunt Mildred’s things
and came across this.” Imagine my surprise when I
unfolded a huge yellowed newspaper sheet from the
Portland “Morning Oregonian,” dated Sat. April 20,
1929! The sheet is 17” wide X 23” long.
One side of the paper has West Coast and Inter-
national news. The other includes tidbits similar to
what a former colleague and I worked on reviving.
It includes a cooking tips column, recipes, grocery
ads, handy hints from readers, social news—i.e.
house-guests, fashion tips and more.
So, pour yourself a cup of tea, sit down and share
this blast from the past with me. Mind you, this pa-
per was published before the Great Wall Street Crash
October 24, 1929. The average family income was
less than $200 per month but enough to put food on
the table and set some money aside for a rainy day.
Income plummeted as the Great Depression set in.
Life was good in that pre-depression era and
new-fangled things like Tater Flakes were being
introduced. You know, crisp, crunchy potato chips!
pounds of pure lard was only 45¢; a large bottle of
Del Monte Catsup was 19¢ and a one-pound tall can
of salmon was 20¢ each or 3 for 59¢.
Handy hints? A Grant’s Pass woman won a prize
for her kitchen shears suggestion. My favorite
was a way to save time when sewing buttons on
a child’s coat or shoes (!). The suggestion was
to pull the thread through a piece of beeswax to
strengthen it and hold the but-
tons longer. It still works.
In “Expert Cooking Now
Made Simple” columnist
Jeannette Cramer extoled the
many radio programs, newspa-
per and magazine articles that
were now available to train
women to become good cooks.
There were now resources and
(541) 942-1317 or bchatty@bettykaiser.com
practical answers for budding
homemakers.
Radio host Betty Baker was
Frye’s Meat Guide was available for 3¢ postage. If one of those sources. The Oregonian printed 15
you were having a party you could order a birthday of her recipes! Whew. Recipes in tiny print cov-
cake from the Bake Rite Bakery. On Saturday, a er half of that huge page. They include Curried
three-layer Strawberry fi lled cake (regular 45¢) was Spinach, Pork Threads, Baked Ham with New
only 38¢!
Potatoes in Cream and several desserts. I chose
The MacMarr Stores had three locations in Port- the following for their simplicity and similarity to
land and their prices were enticing. i.e. Libby canned ones that I have baked or eaten in my lifetime.
milk was 3 cans for 25¢; 1 pound of coffee was 48¢ Remember cooking in a double boiler? Now we
but 3 pounds was only $1.39; 19 POUNDS of sug- use the microwave. Enjoy!
ar was $1; 2 dozen eggs were 57¢; a fresh, 3 bulk
Betty Kaiser's
Cook's Corner
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Fuhrman Continued from A4
healthy lifestyle are associat-
ed with greater telomere length.
Conversely, since oxidative
stress and chronic infl ammation
are linked to telomere shorten-
ing, studies have reported fac-
tors that promote infl ammation
and oxidative stress may also
accelerate telomere erosion,
namely obesity, a sedentary life-
style, smoking, chronic stress,
and a low socioeconomic status.
What does this mean for you
and me? It means that the pos-
itive choices we make when it
comes to what we eat or how
much we exercise—among oth-
er lifestyle factors—can main-
tain our telomeres, one of the
many mechanisms by which
healthy behaviors promote lon-
gevity. Higher levels of vegeta-
ble and fruit consumption, fi ber
intake, vitamin and mineral ad-
equacy, and exercise are the fac-
tors associated with longer telo-
meres and/or greater telomerase
enzyme activity.
When the telomeres get too
short, the cell can no longer di-
vide, becoming what scientists
call senescent. Senescent cells
are still alive, but not able to
carry out normal cellular pro-
cesses, and as more cells in a
tissue become senescent, it im-
pairs the tissue’s ability to repair
damage. Plus, senescent cells
negatively affect the function
of neighboring cells, including
promoting the development of
cancer.
Telomere length and telo-
merase enzyme activity can be
measured in human white blood
cells. A shorter length or lower
telomerase activity has been as-
sociated with not only the short-
ening of the human lifespan,
but also a number of chronic,
preventable diseases, including
hypertension,
cardiovascular
disease, insulin resistance, type
2 diabetes, depression, osteopo-
rosis, and obesity.
In a study assessing the rela-
tionship of food groups to telo-
mere length, vegetables were
found to have the most sig-
nifi cant association to greater
telomere length. In particular,
peppers, carrots, spinach, to-
LEMON CHIFFON PIE
1 cup sugar (divided)
3 eggs, separated
5 tablespoons hot water
Juice and rind 1 lemon
1/8 teaspoon salt
½ teaspoon baking powder
1 small baked pie shell
Combine ½ cup sugar and beaten egg yolks and
then add hot water. Mix thoroughly. Cook in top
double boiler until thick. Add lemon juice and rind.
Beat egg whites until stiff and beat in second ½ cup
sugar. When thick, add baking powder and fold the
fi rst mixture into this (egg yolk mixture). Pour into
baked pastry shell and bake in moderate 350° oven.
Garnish with whipped cream.
CABBAGE with SAUSAGE—CREOLE
1 dozen sausages
½ pound fresh pork
1 large head cabbage
1 tablespoon oil
Salt
Red Pepper pod—1/2” long (or red pepper
fl akes)
(Betty’s note: Sauté some peppers and onions
with the meat; add some chicken broth)
Shred cabbage and cook in boiling water 10 min-
utes. Drain. Sauté sausages and pork cut into very
small pieces. When almost done, add cabbage, red
pepper and seasonings (and broth). Simmer 5 min-
utes. Serve hot with rice and buttered corn bread.
matoes, and root vegetables had
the highest correlation. Further
analysis showed specifi c mi-
cronutrients from whole plant
foods were associated with telo-
mere length. Also, in a study
involving an elderly population,
vegetable and fruit consumption
were both signifi cantly associat-
ed with longer length telomeres.
Another study in women found
dietary fi ber consumption to
be associated with longer telo-
meres, further supporting the
idea that whole plant foods can
improve telomere length.
In addition to a healthful diet,
supplementing with a careful-
ly-designed multivitamin can
help to optimize the body’s
supply of micronutrients, which
may benefi t telomere length
by tempering oxidative stress
and chronic infl ammation. The
problem is that supplementing
with some nutrients that are
sub-optimal in one’s diet is ben-
efi cial, but other supplemental
ingredients may have negative
effects, such as folic acid. The
reason I designed my own was
to make it easy to supplement
with added Vitamin D, B12,
zinc and iodine, without ingest-
ing folic acid, Vitamin A and
beta carotene; ingredients that
could be harmful.
A comprehensive lifestyle
change study assessed the im-
pact on telomeres and found
improvements in diet, exercise,
stress management, and social
support signifi cantly increased
telomere length by approxi-
mately 10 percent. Notably, the
more individuals changed their
behaviors, the more dramatic
their improvements became.
The aging process is com-
plex, and much has yet to be
determined, but these fi ndings
indicate that lifestyle factors
can infl uence telomere length
and cellular aging. A high-nu-
trient diet and a healthy lifestyle
supports healthy aging, and may
even help decelerate the aging
process.
Dr. Fuhrman is a #1 New York
Times best-selling author and a
board certifi ed family physician
nutritional medicine.
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