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Tuesday, September 28, 2021
The Observer & Baker City Herald
ANN
BLOOM
NUTRITION: IT’S ALL GOOD
In search of a
better breakfast
S
eptember is National Better Breakfast and
Whole Grains Month, and breakfast is the per-
fect opportunity to incorporate whole grains
into one’s daily meal plan. According to the Dietary
Guidelines for Americans, people should strive to
get 50% of their daily grain intake through whole
grains. For most adults, this means five to six ounces
of grains a day.
For example, a slice of bread, a cup of cereal or ½
cup of pasta or rice counts as a one-ounce equivalent,
or portion of grains. To make half of the daily intake
whole grains, the sources of these amounts would
come from whole grain bread, whole grain pasta or
whole grain cereal (i.e., oatmeal). Thus, three slices
of whole grain bread (three ounces) would not only
count for half of a person’s daily grain intake, but also
their 50% recommendation of whole grain intake.
A whole grain, such as a kernel of wheat, has
all the parts of the grain — the bran (the outer part
of the grain), the endosperm (the next layer of the
grain, after the bran, essentially most of the grain)
and the germ (the very inside, or smallest portion
of the grain). Refined grains eliminate the bran and
germ, which contains most of the fiber and nutrients
of the grain.
According to the Whole Grain Council, the defi-
nition of a whole grain is 100% of the original kernel
containing the bran, germ and endosperm. If the
kernel has been processed (i.e., cracked, crushed,
rolled, etc.), the end food product should deliver the
same balance of nutrients as are found in the original
grain seed.
Examples of whole grains include brown rice,
rye, oats, wheat and farro. Some lesser-known grains
include kamut (a type of wheat), teff, millet and buck-
wheat. Many grains, such as oats, rice and wheat
can be eaten for breakfast in the form of hot or cold
cereals. Other examples of whole grains include wild
rice (rice is part of the grass family), corn and barley.
Whole grains are high in fiber, which aids in
digestion, and contains complex carbohydrates which
the body uses for energy. Grains also provide B vita-
mins, trace minerals such as iron and zinc, and are a
source of protein. High fiber does not always mean
whole grain. Studies have shown that whole grains
are also high in antioxidants.
Some people are not able to process the pro-
tein in certain grains. This protein is called gluten.
The term for this inability to process gluten is
called celiac disease and people with celiac dis-
ease must avoid foods containing gluten. Celiac dis-
ease, according to the Celiac Disease Foundation, is
an autoimmune disease that causes inflammation,
and over time, damage to the small intestine. Celiac
disease is not curable, and the treatment is to avoid
products containing gluten.
Not all grains contain gluten. Some grains such as
rice, sorghum, millet and corn do not contain gluten.
People with celiac disease may be able to eat these
grains. Oats are also a possibility, along with other
gluten-free grains, if they are processed in a certified
gluten-free facility. People with celiac disease should
always check with their care provider or a dietician if
they are concerned, or have questions, about which
grains are right for them.
When looking for whole grain products it is
important to look at the list of ingredients. The words
“whole grain” should be listed first in the ingredient
label, or the package should say, “made from 100
percent whole grains.” A loaf of bread might say,
“stone ground” or “organic.” These words may sound
healthy, but do not mean the product necessarily is
healthy or meets the whole grain requirement. The
words on the label should be, “whole grain” (made
from whole grain corn, whole wheat, etc.).
Also, just because the bread is brown does not
mean it is made from whole wheat; manufacturers
sometimes use molasses or caramel coloring to color
the bread brown to fool consumers into thinking they
are buying 100% whole wheat bread when they are
not.
However, a bread can be white, or light colored,
and still be made from whole wheat. According to
the Mayo Clinic website, white whole wheat bread is
made from whole grain wheat. It is just made from
a different type of wheat than other wheat breads.
It is made from white wheat which lacks the color
found in bran, is milder in flavor and has a softer tex-
ture. Regular white flour bread is made with refined
grains. Refined grains have been stripped of the bran
and germ parts of the grain which contain the fiber
and nutrients of the grain. The package won’t say
whole grain.
Incorporating whole grain foods into your daily
diet can be simple, easy and tasty. If you are new to
whole grains, try mixing white rice with brown rice
until you get used to the nutty taste of brown rice.
Snack on air-popped popcorn. Mix whole wheat pasta
with regular pasta (the whole wheat pasta lightens as
it cools). Experiment with using whole wheat flour
in your muffin and cookie recipes in place of all or
part of regular white flour. If you are not able to use
regular wheat flour, gluten free flour can be used for
many baking recipes (i.e., muffins and cornbread).
The world of whole grains is wide and full of
interesting and exciting possibilities for incorpo-
rating whole grains into your diet and that of your
family. Start today and see where the road to whole
grain usage takes you. For more information and rec-
ipes using whole grains, go to www.foodhero.org.
Ann Bloom has worked for the OSU Extension
Service for 15 years as a nutrition educator. She
studied journalism and education at Washington
State University. She lives in Enterprise.
Kristen Mendiola/The Daily Meal-TNS
Like summer squash, mild-tasting winter squash welcomes bold flavor additions.
Squash season shifts
Sweet-tasting winter
squash recipes
By JEANMARIE BROWNSON
The Daily Meal
All summer, we enjoy
our share of zucchini and
summer squashes. Come
autumn, we happily embrace
their harder-shelled, dense-
ly-fleshed, sweet-tasting
brethren. Like summer
squash, mild-tasting winter
squash welcomes bold flavor
additions. Unlike summer
squash, most winter squash
varieties keep well for
weeks, sometimes months,
so fans can stock up at local
farmers markets and pro-
duce stands.
There are dozens and
dozens of squash varieties;
it’s worth your time to get to
know them. Acorn squash
has long been an Amer-
ican staple, but it’s certainly
not the most interesting fla-
vor-wise. Three favorites —
butternut, spaghetti squash
and kabocha—can be found
readily in large grocery
stores. More exotic rendi-
tions, such as buttercup, red
kuri, Hubbard and delicata,
show up at farmers markets
in early fall.
No matter what kind of
squash you decide to try,
select a squash that is heavy,
rock hard and free of blem-
ishes. When possible, choose
squashes with their stems
attached — these will keep
the longest.
Once purchased, you’ll
need to address peeling and
cutting the squash. Not all
squashes need to be peeled,
but if they do, peel using a
vegetable peeler, then switch
to a paring knife to trim any
stubborn bits before cubing.
If you are not peeling
your squash, be careful!
Cutting through the tough
skin requires a sharp knife
and some pressure. Make
sure your cutting board is
stable and keep your eyes on
the knife.
Kristen Mendiola/The Daily Meal-TNS
Kabocha Hash With Minted Ricotta and Caper-raisin Relish.
See, Squash/Page B2
Historic La Grande building with a royal link
GINNY
MAMMEN
OUT AND ABOUT
O
ur next building, at 1214-1214
1/2 Adams Avenue in La
Grande, currently occupied
by Finance of America Mortgage
and Remax Realty, is shown on the
National Historic Register as having
been built by Henry Anson, but I
wasn’t able to find anything to sub-
stantiate this. However, the building
was constructed around 1892
because we know from the Sanborn
Map of 1893 it was shown as being
occupied by an office in 1214 and a
store selling Groceries and Crockery
in 1214 1/2.
The earliest office occupant of
1214 remains a mystery, but the
1903 Sanborn Map indicates that a
tailor was occupying that space. The
business was Ross & Andrews, a
store advertising “Tailors and Gents’
Furnishings.” It opened on Oct.
10, 1903, and offered a full line of
men’s clothing in addition to custom
made suits priced from $28 to $65.
The proprietors were J. V. Ross, a
tailor, and A. V. Andrews, a railroad
conductor.
The business changed owners
and names throughout the next
30 years as it grew in size and
the merchandise offered. Ross &
Andrews became A. V. Andrews,
which became Andrews and Berry
clothing, and by 1914 it was known
as the Toggery, which was owned
by the brothers, A. V. and E. T.
CORRECTION
I would like to make a correction regarding my
previous column saying that A. V. Andrews was
located at 1212 Adams Ave. in 1908-1912. That
was not correct.
Andrews. E.T. had been a dock
foreman for the M. A. Hanna Co.
in Cleveland before coming to La
Grande in 1913.
In January of 1914 The Observer
reported that “Toggery Hires Ten
Tailors.” They now had stores in
both Baker and La Grande and it
was reported that in 1913 they had
made close to 500 suits for the men
of this area as well as those who
traveled to La Grande on business.
In 1925 there was a fire in the
store necessitating remodeling. At
that time the building received a
“new and modern” front as well
as the rebuilding of the interior
according to The Observer. By
1930 E. T. Andrews was ready to
retire. A. V.’s son, Jessie V., bought
his uncle’s share and became his
father’s partner. The business was
still going strong in the mid 1930s.
In August of 1935, Ann Johnson’s
Frock Shop moved from the New
Foley Building into the space left by
the departure of the Toggery.
The businesses in 1214 1/2 did
not remain as long as those at 1214.
The first enterprise, as stated above,
was a store owned by T. J. Ormond
selling “Groceries and Crockery”
according to the 1893 City Direc-
tory. Ten years later in April of
1903, Thomas Ormond sold the
business. The new owners were
his younger brother, John, who had
worked for him as a clerk, and a
Mrs. Mary Laugey, who appears
to be a widow who was a family
friend. After Thomas left the gro-
cery he went to work for Henry and
Carr at their furniture store as a
bookkeeper.
By 1912, according to the City
Directory, J. A. Bugg was the estab-
lishment located next to the Tog-
gery. This was a business that for
many years decorated and refreshed
La Grande homes and businesses
with new paint and/or wallpaper.
When Bugg moved his business,
Frank Harris moved in with his Art
Store. Then in the mid 1920s Rich-
ardson’s Art and Gift Shop was
located here.
The people involved with this
building having the most interesting
story were the Andrews brothers,
A. V. and E. T. They had another
brother named Matthew who was a
millionaire shoe man in Cleveland.
Matthew had a son named Donald
who was attending Yale and sched-
uled to graduate in the spring of
1915. According to The Observer,
few weeks before graduation, when
he was to inherit a fortune and
marry a young Cleveland woman,
he bolted and married a “vivacious
princess of Austria related closely to
the crown prince” and a best friend
of his former fiancé.
The newlyweds planned a trip
to Europe for their honeymoon, but
fortunately changed their minds.
Had they gone as planned they
would have been on the Lusitania,
which on May 7, 1915, sank 11 miles
off the coast of Ireland after being
torpedoed by a German U-boat.
The young couple waited in New
York to be greeted by Donald’s par-
ents. Matthew, an upset father, had
made a flying trip to New York to
try to stop the wedding, but arrived
a day too late. However, when Don-
ald’s mother arrived in New York,
she took matters into her hands and
took her son back to Yale. Donald
bolted again returning to New York
where he again proposed to his
princess.
This is the first time we have
learned of La Grande residents
being related to royalty. Keep
looking up! Enjoy!
Ginny Mammen has lived in La
Grande for more than 50 years and
enjoys sharing her interest in the his-
tory of people, places and buildings.