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About Polk County itemizer observer. (Dallas, Or) 1992-current | View Entire Issue (May 10, 2017)
Polk County News 2A Polk County Itemizer-Observer • May 10, 2017 Election:Ballots are due on May 16 Continued from Page 1A Position 3: Larry Sickles Position 5: Bret J. Davis Perrydale School District Board of Directors Position 2: Trina Comer- ford Position 3: Daniel Jones Position 5: No candidate filed Polk County Fire District No. 1 Position 1: Dennis Kings Position 2: Freeman Stutz- man Southwest Polk Rural Fire Protection District Position 1: David Gwinner Position 3: Kenneth Gard- ner Position 5: Rod Watson Ash Creek Water Control District Positions 1, 5, 7, 8, and 9: no candidates filed Position 3: Madeline Fish- er Buell Red Prairie Water District Positions 1, 2 and 3: No candidates filed Rock Creek Water Control District Director 4: Jim Neal Dallas Cemetery District Director 1: Michael J. Boll- man Director 2: Mary L. Gard- ner Director 4: Violet Starks- Fetters Fir Crest Cemetery Dis- trict Director 4: James Warren; Terry Gibson Hilltop Cemetery District Director 4: Raymond God- frey; Michael Powers Pedee Cemetery District Position 1: Ted Osgood Position 2: Daniel Russell Salt Creek Cemetery Dis- trict Director 4: Albert Ratzlaff; Tim Buhler Measure 27-124: Polk County facilities mainte- nance improvements bond for 10 years and $10 mil- lion Measure 27-125: South- west Polk Rural Fire Protec- tion District bond for 15 years and $5 million. JOLENE GUZMAN/Itemizer-Observer Unobtainium fruit syrups and shrubs mix well with lime seltzer or any clear alcohol such as gin or vodka. Bringing the world to Dallas By Jolene Guzman The Itemizer-Observer DALLAS — Jeff VanElverd- inghe’s engineering career took him all over the world, where he experienced vari- eties of local cuisine. “Every place I’ve gone, there’s been something there that I absolutely loved, and when I come home I can’t have it any- more,” VanElverdinghe said. About 17 years ago, he put the scientific method to use on something other than engineering to cure that disappointment. “I also love to cook, so I figured out how to make things from all around the world,” he said. His first recipe was for a banana ketchup — or “un- ketchup” as VanElverdinghe calls it to avoid running afoul of a federal law that prohibits products contain- ing no tomatoes from being called ketchup. He wasn’t selling com- mercially, but did test recipes on friends, giving them samples that they would share. “Their friends would say ‘Hey, this great. Can I buy it?’ They would say ‘You can’t. It’s unobtainium.’” The joke, a play on a word used to describe something that’s non-exis- tent or nearly impossible to acquire, gave VanElverd- inghe’s eventual business its name. Now he’s a full-sea- son vendor at Dallas’ Polk County Bounty Market and Salem’s Saturday Market. Lindsey Horton, Sales & Marketing Director for Independent Living You asked. We’re answering. Garden Homes at Dallas Retirement Village are on display. By Lindsey Horton, Sales & Marketing Director Craftsman quality. Beautifully landscaped. Stunning views. It’s no won- der Garden Homes are a popular choice at Dallas Retirement Village. But there’s still some curiosity out there so I thought I’d address some of the most commonly asked questions. Q: What does a Garden Home physically look like? A: All of our single-level Garden Homes are step-free both inside and out. They also feature nine-foot ceilings, wide hallways, a great room with gas fireplace, a fully equipped kitchen with breakfast bar, two or three bedrooms, a patio with an optional covered porch, ample storage space and a garage. Some even come complete with a sunroom! Q: How is living in a Garden Home different from staying in my own home? A: It’s not just different – in many ways, it’s better. That’s because the lifestyle you’ll enjoy at Dallas Retirement Village is maintenance free. Gone are the worries of house and lawn upkeep. Instead, you’re free to enjoy your time as you see fit. Spend your day simply enjoying your lovely home or take advantage of one of our many resort-style amenities, including two dining venues, a movie theater and library in our brand- new Lodge Clubhouse. We also offer a fitness center, various health and wellness programs, gardening areas, community outings, scheduled trans- portation and so much more. Q: What do current residents like best about their Garden Home? A: There’s no better way to answer this question than with a direct quote from one of the Garden Home residents. In Darlene Peters’ own words, “I couldn’t be happier with my Garden Home at Dallas Retire- ment Village. Knowing everything is taken care of inside and out, I have no worries. It is true peace of mind for myself and my family. In my 10 years of living here, I haven’t regretted a day.” Q: Garden Home living just might be for me but I’d like to see one for my- self. How can I do that? A: I’d love to give you a tour of a Garden Home and the rest of our beautiful community. Simply call me at (503) 623-9211 and I’ll set up an ap- pointment at your convenience, or let you know of upcoming events so you can also experience our fun and friendly lifestyle for yourself. Sponsored by Dallas Retirement Village. Dallas Retirement Village is a faith-based, non-profit organization open to all. 503-623-9211 225 NW Jasper St, Dallas, OR 97338 www.dallasretirementvillage.com Perfect Pairing When choosing your “unketchup,” VanElverd- inghe suggests the fol- lowing pairings: Apple — pork and chicken sausages. Banana — spicy chick- en. Blueberry — smoked foods, such as salmon, duck and cheese. Cranberry — turkey or mild chicken. Plum and sweet cherry — pork. Unobtainium sells a col- lection of “unketchups” and fr uit syr ups and fr uit “shrubs,” that VanElverd- inghe developed using a precise method to capture just the right flavors. “What I try to do is hijack your taste buds,” he said. “I love doing it.” He does that with rare fruit varieties or unexpected flavor mixings, such as quince, apple-lavender and black pepper-black car- damom. The syrups are fruity, nat- urally sweet and made with herbs and spices to accent the fruit flavor. They are ver- satile, good for mixed drinks, sodas or as a glaze. To m a k e a s o d a , VanElverdinghe mixes the syrups with lime seltzer. “The reason that I do that is the lime does the same to your mouth as alcohol does in a mixed drink,” he said. “It brightens your palette, it makes it more accepting to flavors.” JOLENE GUZMAN/Itemizer-Observer Unobtainium started with a banana unketchup recipe. Shrubs — a product VanElverdinghe describes as the “sports drink of the 1800s” — can be enjoyed the same way or with clear alco- hol, such as vodka or gin. “What I’ve tried to do is make so you get the taste of fruit right up front, followed by flavors that spread out across your tongue and lights up all your taste buds,” he said. “Unketchups” come in flavors such as apple, ba- nana, blueberry, plum and pumpkin. “Any of the unketchups are an all-purpose sauce. You can use them to baste, g l a z e a n d m a r i n a d e,” VanElverdinghe said. “They all go good with fried food, like spring rolls and eggs rolls, and pan fried noodles, stir fried veggies and roast- ed root vegetables.” He said if you are feeling creative, you can use them on desserts, as well. VanElverdinghe, who makes all his products in a commissary kitchen in Portland, tries to put out a new product each month. His next is a pineapple un- ketchup that he said pairs wonderfully with salmon. In addition to farmers markets, VanElverdinghe sells to food service, includ- ing West Valley Taphouse for use on their menu items and retail outlets in the Portland and Salem areas. At one place in Salem, Scuba & Travel, Inc., he’s try- ing to alleviate other travel- ers of feeling the same culi- nary letdown he had when returning from overseas. “That sounds funny, but when people go out on dive trips, they run into things like banana ketchup,” he said. For more information: unketchup.com.
