WEDNESDAY, MARCH 7, 2018
HERMISTONHERALD.COM • A7
REGIONAL
STAFF PHOTO BY JAYATI RAMAKRISHNAN
High school assistants Avery Treadwell and Monica Hernandez look on as McKenna McGraw
and Yiselle Ortiz scoop batter into tins for apple-cinnamon muffins.
Middle schoolers learn the
basics of cooking, nutrition
By JAYATI
RAMAKRISHNAN
STAFF WRITER
Making meals is eas-
ier than it looks. About 20
Hermiston middle school-
ers have spent the last four
weeks learning that in the
inaugural middle school
cooking class at Hermiston
High School.
Angie Treadwell, who
works with the OSU Exten-
sion program, coordinated
the class with Hermiston
High School teacher Susie
Cobb and a few high school
students. Students spent the
once-per-week class learn-
ing about the basics of
nutrition, and how to make
some simple snacks and
meals from scratch.
On the last day of class,
students learned about
added sugars, looking at the
amount of sugar in Dutch
Bros. coffee drinks and fla-
vored yogurt. They then
learned how to make their
own fruit yogurt using fro-
zen fruit and a little sugar,
as well as granola and apple
cinnamon muffins.
“You can give them
lectures about nutrition,
but helping them learn
hands-on, through taste and
touch, is better,” Treadwell
said.
Lidia Ortiz, a seventh
grader at Sandstone Middle
School, said this was her
first time cooking, and she
was surprised by some of
the things she learned.
“Dutch Bros. (drinks)
had more sugar than I
expected,” she said.
Ortiz was making apple
cinnamon muffins, with
some help from Avery
Treadwell and Monica Her-
nandez, the high schoolers
who had the idea to start the
class.
“I know a lot of
younger kids don’t know
how to cook meals, so we
wanted them to be able to
cook healthier meals and
snacks,” said Avery. She
said they taught students
how to make cookies, pan-
cakes and muffins, as well
as soup, from scratch.
“When they’re at home,
they can actually cook
something simple and
healthy,” Hernandez said.
Cobb, who teaches fam-
ily and consumer sciences
at the high school, said
some students come into
the class with basic cooking
skills, but the majority have
no experience.
“They learn how to cook
food so they don’t only
have to eat out of a box,”
she said. “A lot of the time,
when you don’t know what
you’re eating, you end up
eating a pile of chemicals.”
She said she tries to
incorporate nutrition les-
sons directly into what the
students are doing.
“We made pancakes
with six to seven ingredi-
ents,” she said. She picked
up a box of prepared pan-
cake mix.
“If you look at this box,
it has 20 to 25 ingredients.
Most of them are fillers or
so it will last,” said Cobb.
She said they also dis-
cuss the cost of buying
healthy foods.
“Many people think it’s
cheaper to eat fast food,
but it’s not. It’s not just the
financial cost, but the cost
to your body.”
Cobb said she teaches
students about using food
preserved in different ways.
“You can buy things that
are fresh now, like raspber-
ries, but there’s a hefty cost,
and they’re transported.
You don’t know what the
standards are,” Cobb said.
“When you buy things that
are sourced closer, they
may be frozen, but they’re
from here. Sometimes fro-
zen or canned is better.”
She said she hopes they
will be able to host more
classes. The day after the
deadline for signing up for
the class, Cobb said she got
20 more applications.
STAFF PHOTO BY E.J. HARRIS
Veterinarian Fiona Hillenbrand, center, checks the dental health of a dog on January 24 at
the Pendleton Veterinary Clinic.
Canine influenza
found in Walla Walla
By JAYATI
RAMAKRISHNAN
STAFF WRITER
Now is a good time to
keep an even closer eye
on your dog’s health, as a
case of canine influenza
was recently confirmed in
the area. The virus, which
has two strains — H3N8
and H3N2 — was recently
found in a dog in Walla
Walla. Some local veteri-
nary clinics have already
been taking precautions
against the virus.
“I’ve informed local day
cares and groomers,” said
Dr. Fiona Hillenbrand, a
veterinarian at Pendleton
Veterinary Clinic. “We’ve
been vaccinating against
the virus since January
2016.”
Hillenbrand said dogs
have to be vaccinated twice,
with one dosage adminis-
tered three or four weeks
after the first. They don’t
get full immunity until a
week to 10 days after the
second injection.
“Full immunity has a 95
percent protection rate,”
she said.
Hillenbrand said the
virus may have originated
somewhere on the East
Coast, but there has been a
fairly large outbreak in the
San Francisco area.
“A lot of day care and
boarding facilities are clos-
ing down,” she said.
Hillenbrand said they
have had lots of people
calling, concerned that their
dogs are at risk.
“Some of them are
already up to date,” she
said. “Right now, the pop-
ulation of pets are at risk
when they’re in con-
tact with other animals —
boarding, dog parks.”
Not all local vet clinics
are concerned. A represen-
tative for Hermiston Vet-
erinary Clinic said they are
not currently vaccinating for
canine influenza, and that
the veterinarians there have
no immediate plans to do so.
Hillenbrand said symp-
toms include a cough, fol-
lowed by fever and ocular
or nasal discharge.
“They’re just sick,” she
said. “Lethargic. Very sim-
ilar to the human flu.”
If a dog does contract
the virus, Hillenbrand said
there is supported treat-
ment, and that most dogs
are OK if they receive treat-
ment. But she said there is a
five to 10 percent death rate
for dogs who are infected
with the virus.
“It doesn’t discriminate
between the young and
very old,” she said. “Dogs
already have compromised
lung functions.”
Hillenbrand said the
virus usually doesn’t sur-
vive more than 48 hours
on inanimate objects.
Dogs who test positive for
the virus have to be iso-
lated for 21 days, she said.
They are most contagious
during the two to four-day
incubation period of the
virus.
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