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COTTAGE GROVE SENTINEL APRIL 25, 2018 7A
Betty Kaiser's
Cook's Corner
A new vegetable combination
for everyone
In 1971, Diet for a Small
Planet by Frances Moor Lappe
became a best seller. His book
encouraged people to eat meat-
less meals and stop wasting the
world’s resources. His personal
research on world hunger issues
had convinced him that because
it took so much grain to feed
cattle that eating meat was an
enormous waste.
Vegetarians in other countries
were common but Americans
were slow to embrace this new
concept. Some vegetarians are
Lacto-ovo and eat no meat but
will eat dairy products and eggs.
Ovo-vegetarians eat eggs but no
meat or dairy products. Vegans
eat no meat or animal products.
Most of us still only eat veg-
gies as a side dish. And statis-
tics vary on what percentage of
us identify as non-meat eaters.
Some sources say that as much
as 6% of the population are veg-
etarian or vegan.
My son, Jeff, is a vegan. Let
me tell you, that diet is not for
the faint of heart (pun intended).
It is a complete way of living.
The vegan diet and lifestyle
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excludes all animal products in
any form. That includes meat,
eggs and dairy or any other
products of animal origin such
as cheese, sour cream, etc. Also,
no animal clothing such as
leather shoes, etc.
Jeff became a vegan many
years ago because of our family
history of high cholesterol and
heart disease. Evidence is over-
whelming that a well-balanced
vegetarian diet is better for you
than a meat based diet.
Countless studies have shown
that a nutritious, plant-based
diet will result in a lower risk of
obesity, coronary heart disease,
high blood pressure, diabetes
and more.
Our family, however, is still a
mixed group. We can’t give up
our eggs and cheese! Most of
us are meat eaters but Jeff and
his wife Andrea are living proof
that their vegan diet is doable
and it dramatically lowered his
cholesterol. However, it is a
balancing act to get enough pro-
tein.
So, when they come to our
house, in addition to vegetables,
I stock up on soy products like
tofu and tempeh, rice, beans,
hummus and a multitude of
other things from Trader Joes.
Today, the purpose of my col-
umn was to research and fi nd
a veggie burger recipe to share
with them and you. I regret to
tell you that the one I found was
too long to print! You can fi nd it
and other vegetarian recipes at:
www.ohsheglows.com.
My next choice was to fi nd a
new way to serve two veggies
that are in season right now—
broccoli and Brussels sprouts.
We seem to eat a lot of broccoli
at our house and my husband
loves sprouts. I ended up with a
combination of the sprouts and
broccolini (a hybrid of broccoli
and kale).
This recipe is different and
will really perk up your taste
buds. It’s way more tasty than
a run-of-the-mill steamed ver-
sion of either vegetable. Try it.
You’ll like it. Enjoy!
By Caitlyn May
cmay@cgsentinel.com
Wolfclan Armory owners Al
and Jeanette Laskey told the
Cottage Grove City Council
"what they were and what they
weren't" during public comment
during Monday night's meeting.
The couple, who are in the
process of moving their busi-
ness from Creswell to Main St.
in Cottage Grove said they were
not white supremacists and that
they had not expected the pro-
tests their arrival garnered.
On three different occasions,
a small group of residents has
protested in front of the store
citing the Laskey's son Jacob's
previous federal prison sentence
for throwing swastika-embla-
zoned rocks through a syna-
gogue window in Eugene. He
served 11 years. After being
released, he was photographed
with members of American
Front, a group the Southern
Poverty Law Center defi nes as
a hate group.
During Monday's meeting,
Jeanette told the council that
she had raised her children
"conservatively in the Christian
church" and that Jacob, who is
currently facing charges for a
was not the only magic the
group was trying to capture
throughout the event.
“I have a magic trick of my
own, I’m going to make a new
executive director appear to-
night,” said interim executive
director Diane Hazen. Hazen
has been in this temporary role
for over two years but was
proud to welcome in Courtney
McGinnis who will be taking
her place.
McGinnis, who has over 25
years of experience in higher
education, took time to praise
her predecessor.
“I have huge, huge shoes to
fi ll. Huge, big. And as I men-
tioned yesterday, I hope and
pray that I can be just as half of
the amazing woman and leader
she has been for this organiza-
tion and this community,” she
said to a round of applause.
McGinnis went on to discuss
the role of the program and how
they can continue to grow.
“They should have the op-
portunity to believe in some-
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thing bigger and greater than
themselves. That dreams are
possible. To believe in the un-
imaginable. To play. To dream.
To feel safe. To feel loved. To
know that they have a safe bed
to sleep in. To have food to eat
when they are hungry,” she said.
“We are here to change the
lives and the power through
education. And it begins with
early childhood learning and
development.”
Keeping the theme of the eve-
ning alive, Elaine Walter, the
executive director of the Trau-
ma Healing Project, went on to
talk about the hopes of the pro-
gram.
“The magic that we’re talking
about is the magic of successful
and healthy children in stable
and safe families,” she said.
“Wouldn’t it be nice if we could
wave our magic wands and that
would in fact be the reality for
all of our children?”
While past “Sigh of Re-
lief” events have raised around
$18,000, this year’s total is ex-
pected to be under that margin.
“Turnout was a little lower
than we thought it would be.
But the people who were there
were very generous and I’m
going to say I’ve seen some ex-
citing numbers come through,”
said Camas Canfi eld who works
with grant writing, fundraising
and a little of everything else
with the Family Relief Nursery.
“Any donations we get go di-
rectly to child services. So the
classroom, paying for lunches
for the kids, paying for trans-
portation for the kids. And for
home visits. Paying for art sup-
plies,” she said. “All the things
that it takes to run, the play-
dough that I played with all
day. All the day-to-day things
that the children get to benefi t
from.”
Next year’s event will be a ca-
sino night.
Housing
Continued from A1
Home Pride
Local & Metro Weekday Trips
Professional Caring Staff
asking for the board to act. He
said he had been asked to look
at the company's social media
and found posts--created by Ja-
cob. The posts promote racist
ideology. Fleck told the couple
that he appreciated them com-
ing forward to state that they did
not subscribe to hate but that the
posts seemed to be created by
someone representing the busi-
ness and that if Wolfclan did not
feel they refl ected the business,
should be reconsidered.
The last post on the com-
pany's social media page was
made days before Jacob's arrest
in January of this year.
Continued from A1
541-942-4664
LOW COST
stabbing incident in Creswell,
had "made some mistakes" and
has since changed.
Councilors Jake Boone, Ken
Roberts and Garland Burback
thanked the couple for making
a public statement with Burback
wishing the couple well and
Boone reminding residents and
the Laskeys that the board was
not empowered to stop protests
unless a law was being broken
and the board could not ban
businesses based on the possible
ideology of the owners.
Councilor Mike Fleck noted
that last council meeting where
residents addressed the council
Magic
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79149 N. River Road
1 1/2 cups Brussels sprouts
1 bunch broccolini or other veggie, such as caulifl ower
4 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
a few handfuls of arugula
¼ cup dried cranberries
Sea salt and fresh black pepper
Preheat the oven to 375° F.
Remove the outer leaves of the Brussels sprouts and cut in half.
Chop the broccolini into bite-sized pieces.
Spread the vegetables on one or two large baking sheets. Roast
the broccolini on a separate sheet because it takes less time. Driz-
zle with the olive oil, maple syrup, and balsamic and season with
pinches of salt and pepper. Toss until well-coated. Drizzle a little
more on the Brussels sprouts and a little less on the broccolini
since it takes more to get the Brussels sprouts to tenderize.
Roast the broccolini for 20 minutes, until browned but not
burnt. Toss halfway through. Roast the Brussels sprouts for 45
minutes, until browned and caramelized. Toss halfway through.
Watch and adjust the timing to whenever they look done, and
don’t be afraid to deeply caramelize them.
Once roasted, set aside and let cool to about room temperature.
Taste and adjust seasoning, adding salt, pepper, maple syrup, or
vinegar as needed. You can roast the veggies a few hours in ad-
vance. They improve as they sit and the fl avors meld together.
Warm just before serving.
Toss the warm veggies with the arugula and cranberries. Taste
again, adjusting seasoning to your taste. Serves 3-4.
Note: Recipe is from Jeanine Donofrio.
Wolfclan Armory addresses council
SPRING
LANDSCAPE AND
BUILDING MATERIALS
MAPLE & BALSAMIC BRUSSELS SPROUTS
ccb# 217560
goals.
The document, which has been in development since the end of
last year, is set to see public hearings in August.
While public comment and input are encouraged, Ferguson notes
that the end result may not mirror the expectations of some individ-
uals when they hear "housing study."
"The study is not geared to any specifi c developer and the result
will not be any immediate development. It's a 20-year land analysis.
It will be a longer public process," she said.
After the completion of the 2005 study, no changes were made to
the comprehensive plan, according to Ferguson.
"It (the comprehensive plan) still dates back to the 90s. This is
our fi rst attempt in quite some time to update our housing policies."