Mount Hood

Brilliant nearby Black-owned businesses to support

Shop local at these five Black establishments

Allison Vanderzanden | Editor de estilo de vida

As the COVID-19 pandemic carries on, supporting small and local businesses continues to be more important than ever. In the spirit of supporting local shops and in recognition of Black History Month, here are a variety of local Black-owned businesses near Western.

Creative Credit & Auto Sales: 4045 State St., Salem. Tyrone Jones started Creative Credit & Auto Sales car dealership to help customers buy and lease cars even without great credit. Check out their selection online at creativecreditautosales.com, or visit them on site where they also have a mechanic shop.

Flourish Spices and African Food: 1555 Hawthorne St. NE, Salem. Olajumoke Elkanah opened this African whole foods store and restaurant after noticing a need in Salem for food from her heritage. Flourish offers shipping of their African food products through their website, flourishafricanmart.com; check out their catering and cooking class services as well.

Jojo’s Soul Food & Memphis BBQ: 4106 State St., Salem. This food truck from owner Ricky “Jojo” Tufuku brings the taste of traditional southern foods to Oregon. Find their mouth watering menu on their Facebook page, @Jojo’s Soul Food & Memphis BBQ.

Pets Unleashed: 488 E Ellendale Ave. Suite 2, Dallas. This pet supply and grooming store is Dallas’s first, opened by Jayden Jones. They offer professional and self service grooming, and they are fully stocked with toys, food, accessories and even small animals. Find them on Facebook @Pets Unleashed.

Q’s Corner Barbershop: 651 High St. NE, Salem. Two businesses live at Quandary Robinson’s Salem shop: Robinson’s barber shop for children and adults alike, and Earl “Drako” Drake’s soul radio station, KSOS. Follow their Facebook page @Q’s Corner Barber Shop.

Dirty Radish: Willamette Valley. Chevonne Ball offers exclusive wine tours, tastings and seminars throughout the Willamette Valley with her travel company, Dirty Radish. The company plans to take clients on trips to France as well beginning in the spring of 2022. Check out their website dirtyradish.com for more information.

Epilogue Kitchen: 130 High St. SE, Salem. Open Friday through Sunday, Epilogue Kitchen offers an array of comfort food as well as cocktails to go. Epilogue Kitchen also provides numerous resources for anti-racism actions, including offering book rentals. Check out their website epilogue-kitchen.square.site to order.

Sanders Styles: 2195 Hyacinth St. SE #194, Salem. Christiane Sanders does more than style hair at her salon; Sanders Styles sells beauty products on site and offers classes for both adults and children. Their website sandersstyles.weebly.com shares their services and pricings.

So Cheesy: 865 Marion St. NE, Salem Saturday Market. Owner Gary Cooper takes customers back to childhood with his food truck’s decadent grilled cheese sandwiches. Find their full menu on their website socheesy.guru, and follow their Facebook page @So Cheesy for hours and location updates.

Uncle Troy’s BBQ: 440 State St., Salem. Located in the Fork Forty Food Hall, Troy Campbell’s shop offers classic barbecue taste. Visit their website uncletroysbbq.com for their full menu and online ordering option.

Know anymore local Black-owned businesses? Comment them below and help us highlight them.

Póngase en contacto con el autor en avanderzanden19@mail.wou.edu

Monmouth da la bienvenida a un nuevo camión de comida que echa humo

La tienda de delicatessen y barbacoa The Loaded Grill abre sus puertas en Monmouth

Allison Vanderzanden | Editor de estilo de vida

Un nuevo camión de comida ha abierto en Monmouth - The Loaded Grill, una barbacoa y deli-estilo de comida, ahora está sirviendo a los clientes en el anexo junto a la barra de Donut. Propietario Eric Brown y su esposa celebró un suave abierto el 12 de enero. 

Brown decidió abrir otro camión de comida junto al Donut Bar para apoyar a Limitless Ministries, la iglesia que ayudó a Brown a adquirir el solar de The Annex.

"Siento esta obligación, porque la iglesia ... hizo mucho por mí y por mi negocio", dijo Brown. Sin embargo, Brown afirmó que las condiciones de la pandemia han dificultado la llegada de otros propietarios de camiones de comida al solar. Tras ver la necesidad de alimentos frescos en la comunidad, él y su mujer abrieron un local para servir bocadillos y barbacoa.

Brown construyó él mismo The Loaded Grill y lo diseñó pensando en los clientes. El camión tiene un gran toldo y mostradores que proporcionan un espacio seguro entre el personal y los clientes. Además, mientras esperan su pedido, los clientes pueden ver exactamente lo que hay en su comida a través de la ventanilla.

Los platos favoritos de los fans de The Loaded Grill ya incluyen apetitosos nachos de pulled pork, bocadillos de albóndigas calientes y sándwiches de pulled pork perfectamente preparados ⏤ que puedo recomendar personalmente. El local también ofrece comidas enteras por un precio asequible y, ciertos días de la semana, venden pollos enteros ahumados con Traeger que pueden alimentar a toda una familia o a una sola persona durante unos días. 

De momento, The Loaded Grill abre de martes a jueves de 11.00 a 18.00 horas, aunque Brown espera poder abrir los fines de semana a finales de febrero. En cuanto a planes de futuro, Brown quiere seguir devolviendo a la comunidad todo lo que pueda.

"Voy a utilizar mis redes lo mejor que pueda", afirma Brown. "Una vez que nos establezcamos y consigamos un poco de consistencia, empezaremos el nuevo año con más cosas: más recaudaciones de fondos, más regalos".

Encuentra The Loaded Grill en 191 Monmouth Ave N, y síguelos en Facebook @The Loaded Grill para estar al día de ofertas y promociones. Llame o envíe un mensaje de texto al 503-798-1328 para hacer un pedido y preguntar sobre las entregas.

Póngase en contacto con el autor en avanderzanden19@mail.wou.edu

Super simple slow cooker soups

 Two slow cooker soup recipes for the winter months

Allison Vanderzanden | Editor de estilo de vida

Combat the cold weather with a hearty soup recipe, like ham and potato or taco soup. Set it and forget it in a slow cooker for maximum convenience, and freeze some for later to enjoy a hot, easy meal for chilly days to come. 

HAM AND POTATO SOUP

Start to finish: 8 hours 5 minutes

Servings: 8

3 ½ cups potatoes, peeled and diced

⅓ cup celery, chopped

⅓ cup onion, finely chopped

1 cup ham, diced

3 ¼ cups water

6 chicken bouillon cubes

1 teaspoon salt

1 teaspoon pepper

5 tablespoons flour

5 tablespoons butter

2 tazas de leche

Stir all but flour, butter and milk into a slow cooker. Cook on low for six to eight hours; check the tenderness of the potatoes.

Minutes before serving, melt butter in a saucepan. Add flour then gradually add milk, stirring constantly over medium heat until thick. Stir this mixture into the slow cooker.

Let cook for 15 to 20 minutes more. Serve and top with optional toppings like bacon, green onions, cheese or sour cream.

Recipe from momswithcrockpots.com

TACO SOUP

Start to finish: 7 hours

Servings: 4 to 6

1 tablespoon olive oil

1 pound lean ground beef

1 ½ cups yellow or red onions, diced

2 to 3 cups chicken or beef broth

One 15-ounce can diced tomatoes

One 15-ounce can black beans, drained and rinsed

One 15-ounce can kidney beans, drained and rinsed

One 4-ounce can chopped green chiles

1 ¼ cups corn kernels, fresh or frozen

2 ½ teaspoons chili powder

1 teaspoon paprika

1 teaspoon salt

Heat olive oil in a large skillet over medium-high heat. Add ground beef and onions and cook for two to three minutes, until the beef is browned and the onions look soft around the edges. Use a spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and drain some grease if desired.

Combine the beef, onions and remaining soup ingredients in a slow cooker and stir. Cook on low for six to seven hours. Upon serving, top with toppings such as crushed tortilla chips, sour cream, cilantro, red onion and lime juice.

Recipe from simplyrecipes.com

Póngase en contacto con el autor en avanderzanden19@mail.wou.edu