Mount Hood

Brilliant nearby Black-owned businesses to support

Shop local at these five Black establishments

Allison Vanderzanden | Lifestyle Editor

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.

Contact the author at avanderzanden19@mail.wou.edu

Monmouth welcomes a smokin’ new food truck

The Loaded Grill deli and barbecue shop opens in Monmouth

Allison Vanderzanden | Lifestyle Editor

A new food truck has opened in Monmouth — The Loaded Grill, a barbecue and deli-style eatery, is now serving customers at The Annex next to the Donut Bar. Owner Eric Brown and his wife held a soft open on Jan. 12. 

Brown decided to open another food truck alongside the Donut Bar to support Limitless Ministries, the church that helped Brown acquire The Annex lot.

“I feel this obligation, because the church … did a lot of it for me and my business,” Brown said. However, Brown said the pandemic conditions have made it difficult to bring other food truck owners to the lot. After seeing a need for fresh food in the community, he and his wife opened up a place to serve sandwiches and barbecue.

Brown built The Loaded Grill himself and designed it with the customers in mind. The truck has a large awning as well as counters that provide a safe amount of space between staff and patrons. Plus, while waiting for an order, customers get to watch exactly what goes into their meal through the pickup window.

Already, fan favorites from The Loaded Grill include mouth-watering pulled pork nachos, hot meatball subs and perfectly prepared pulled pork sandwiches ⏤ which I can personally recommend. The shop also offers entire meals for an affordable price, and on certain days during the week, they sell Traeger-smoked full chickens that can feed a whole family or a single person for a few days. 

For the time being, The Loaded Grill is open Tuesday through Thursday from 11 a.m. to 6 p.m., though Brown hopes to be open on weekends by the end of February. As for future plans, Brown wants to continue giving back to the community as much as he can.

“I’m going to utilize my networks to the best of my ability,” Brown said. “Once we settle in and get a little bit of consistency going, then we’ll ramp up the new year with more stuff — more fundraisers, more giveaways.”

Find The Loaded Grill at 191 Monmouth Ave N, and follow them on Facebook @The Loaded Grill to stay up-to-date with deals and offers. Call or text them at 503-798-1328 to place an order and inquire about deliveries.

Contact the author at avanderzanden19@mail.wou.edu

Super simple slow cooker soups

 Two slow cooker soup recipes for the winter months

Allison Vanderzanden | Lifestyle Editor

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 cups milk

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

Contact the author at avanderzanden19@mail.wou.edu

Gobble down some new Thanksgiving meals

Three alternative Thanksgiving recipes to make this year

Allison Vanderzanden | Lifestyle Editor

Thanksgiving is all about the food, but the traditional oven-roasted turkey and stuffing may not be for everyone. Whether looking to try something new, create a twist on the classics or the usual meals are just getting old, there are dozens of ways to spice up Thanksgiving dinner. Find the recipes for these alternative Thanksgiving dishes on our website, wou.edu/westernhowl.

TURKEY MEATLOAF

Start to finish: 1 hour 40 minutes

Servings: 6 servings

Cooking spray

1 tablespoon extra-virgin olive oil

1 large onion, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon chopped thyme leaves

2 pounds ground turkey

¾ cup bread crumbs

½ cup milk

2 tablespoons Worcestershire sauce

1 large egg

⅓ cup ketchup

2 tablespoons brown sugar

Preheat the oven to 325ºF and lightly grease a large deep baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about five minutes. Season with salt and pepper then stir in garlic and herbs. Cook for about one minute until fragrant. Remove from heat and let cool slightly.

In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire, egg and cooked vegetables until combined. Season with salt and pepper.

On a prepared baking dish, form meat mixture into a loaf. In a small bowl, stir ketchup and brown sugar until combined, then brush over loaf. Bake until internal temperature reaches 160ºF, about 1 hour 20 minutes.

Recipe from delish.com

MASHED POTATO CASSEROLE

Start to finish: 55 minutes

Servings: 10 to 12

3 pounds russet potatoes

7 tablespoons butter

¾ cup sour cream

¼ cup milk

½ teaspoon garlic powder

¾ teaspoon salt

1 cup shredded cheddar cheese

TOPPING

¼ cup panko bread crumbs

1 tablespoon butter

2 tablespoons chopped chives

5 strips bacon cooked

½ cup shredded cheese

Preheat the oven to 350ºF. Peel and chop the potatoes, then add to a large pot. Cover with water and heat over high heat; boil the potatoes in water about 20 minutes or until softened.

Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder and salt. Mix with a potato masher, or use a hand or stand mixer for creamier potatoes. Add the shredded cheese and stir to combine.

Spray a two-quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.

In a small saucepan add the butter and panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.

Top with shredded cheese and bake for about 15 minutes until the cheese is melted. Top with bacon and chives just before serving.

Recipe from houseofyumm.com

VEGAN PECAN PIE

Start to finish: 45 minutes plus overnight to set

Servings: 1 pie

2 tablespoons vegan butter

1 ½ cups finely chopped pecans

½ cup coconut sugar

¼ cup pure maple syrup

¾ cup unsweetened full-fat canned coconut milk

2 teaspoons vanilla extract

3 tablespoons cornstarch

¼ teaspoon fine sea salt

One 9-inch prepared pie crust

Preheat the oven to 350ºF then parbake prepared pie crust for seven minutes. Set aside to cool. In a measuring cup, combine the coconut milk and cornstarch, then whisk until smooth.

In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.

Remove from heat then pour the mixture in the pie crust until filled to about ¼-inch of the top of the crust. Bake in the oven for about 30 minutes or until filling appears mostly firm when gently shaken. Cool on the counter for two to three hours then cover and store in the refrigerator for at least eight hours, ideally overnight. Allow to sit at room temperature for at least an hour before serving for best texture.

Recipe from makingthymeforhealth.com

Contact the author at avanderzanden19@mail.wou.edu

Go nuts for donuts at the Donut Bar

Monmouth’s Donut Bar serves up delectable treats

Allison Vanderzanden | Lifestyle Editor

The Donut Bar has been serving fresh, handmade donuts to Monmouth residents since September of 2019. Since their one-year anniversary has passed, owner Eric Brown says their first year of business has gone very well.

“We’ve been really, really blessed,” Brown said. “Luckily, the community has been pretty awesome. They came through.”

Brown and his family first opened the Donut Bar as part of a lifelong dream. Monmouth’s need for a donut shop paired with the opportunity to help out his community at the Limitless Ministries church was what pushed Brown to create The Annex food truck lot and open for business. They are fulfilling their mission to serve the public in a number of ways, including hiring Western students, offering a space in The Annex for another local business, hosting Bible study groups Wednesday evenings — in person and over Zoom — and helping to fund their church.

“We’re fundraising the whole month of November for our church,” Brown said. They are selling $5 raffle tickets, one per customer, to enter a drawing for a free dozen donuts. “Without (Limitless Ministries), we’re not here,” he said.

The Donut Bar offers many services and great deals on top of giving back. They work with DoorDash to deliver their fresh donuts, and they fulfill pre-orders for all types of events. Stamp cards are now available, and anyone can receive a free donut on their birthday. Plus, for Western students, the Donut Bar offers a 10% discount with the presentation of a student ID card.

Not sure what to try first? The shop personally recommends the apple fritters, maple bacon donuts, Oreo donuts or s’mores donuts. Customers can even build their own donuts for endless flavor possibilities. If their extensive donut menu isn’t enough, they also offer a few different sandwiches.

Looking ahead to the future, Brown is planning to open another food trailer, The Loaded Grill, which serves deli-style sandwiches and barbecue. They hope to be open by the end of November. For The Annex, Brown has some ideas to upgrade the lot with ample seating and design it to create a hometown feel. Additionally, they have a long-term goal to open a permanent location Donut Bar cafe in town.

The Donut Bar is located at 191 Monmouth Ave. N at The Annex behind Limitless Ministries church. Visit them from 10 a.m. to 7 p.m. Wednesday through Friday, 8 a.m. to 7 p.m. on Saturday and 9 a.m. to 3 p.m. on Sunday. Follow them on Facebook and Instagram to check out their daily specials, and pre-order some donuts through DoorDash, Facebook Messenger or by calling them at (503) 798-1328.

Contact the author at avanderzanden19@mail.wou.edu

Three lively themed lunches to try

Get creative with these themed lunch boxes

Allison Vanderzanden | Lifestyle Editor

If anyone is looking to spice up their lunch game, get creative with themed lunch boxes. Making food that sticks to a theme can make the assembly process more enjoyable, especially when friends join in. Try out these ideas for themed lunch boxes, and have some fun customizing.

FALL-THEMED LUNCH

2 slices of bread

Sandwich filling of choice

1 large bell pepper, yellow, orange or red

1 apple

Crackers or chips

Using a circle cookie cutter or a drinking glass, cut two circles out of bread. Use a knife to shape the circles into a point on one end. Place sandwich filling on one piece of bread, then place the second piece of bread on top. Cut out a semicircle from a heel of bread for the top of the acorn. Position on top and adhere with nut butter if desired. 

For the produce: cut a large slice of bell pepper, then use small leaf-shaped cutters to create leaves. Other products can be substituted to make leaves, like cheese, melon or fruit leather. Next, cut a large slice of apple and carve an apple shape into the peel.

Finally, arrange each element into a lunch box. On one side, add a desired crunchy snack like pita chips, crackers or pretzels.

Recipe from modernparentsmessykids.com

RAINBOW-THEMED LUNCH

2 red mini sweet peppers, sliced

1 mandarin orange, peeled and segmented

1 golden kiwi, sliced

½ cup sugar snap peas

¼ cup blueberries

½ cup red seedless grapes

1 large spinach wrap

2 ounces sliced turkey

½ cup baby spinach, chopped

1 tablespoon hummus

1 slice provolone cheese

Assemble lunch box with produce in rainbow order. Also feel free to replace produce with another ingredient of personal preference, like bananas for yellow or sweet potatoes for orange.

Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into one-inch thick rounds.

Recipe from healthyfamilyproject.com

For an additional recipe, check out this story on our website at wou.edu/westernhowl.

OCEAN-THEMED LUNCH

2 whole wheat bread slices

Sandwich filling of choice

1 cup blueberries

8-10 apple slices

1 lemon wedge

Cheddar and Mozzarella cheese, enough for six stars

½ cup brown rice or quinoa

3-4 snap peas

1 broccoli floret

Use a fish-shaped cookie cutter on two slices of bread. Add sandwich filling to these pieces. For the fish’s eye, cut a small circle from Mozzarella cheese. Put toothpick in blueberry, then through the circle of cheese and through the top of the sandwich.

Drop blueberries in the bottom half of the main dish and arrange apple slices above them to resemble the ocean surface. Rub apple slices with lemon wedge to help prevent browning. Place fish sandwich on top of blueberries.

Next, cut cheese into starfish shapes, and place in a side container. For the final dish, create turtles out of the broccoli and snap peas. Use the broccoli floret for the shell, and slice snap peas to resemble flippers and a head. Arrange these pieces over rice or quinoa to complete the turtle. 

Recipe from lunchboxdad.com

Contact the author at avanderzanden19@mail.wou.edu

Happy harvest: a guide to fall crops

October brings a variety of fresh, in-season produce

Allison Vanderzanden | Lifestyle Editor

Summer may seem to offer the most variety of produce, but fall has quite the selection too. Some fruits and vegetables are nearing the end of their seasons while others are just getting ripe. Here is some of October’s seasonal produce to add to the shopping list.

Grapes of all colors are still being harvested. Stock up and make some jam if canning supplies are available, or grab some to snack on. Meanwhile, kiwi arrives at its peak in the fall in California. Get creative with kiwi by using it as a tart topping or in a salsa.

Apples and pears are two more fruits that taste best in October; use these in a cobbler, crisp or pie. Also try mixing these in-season fruits with some year-round produce — like bananas and cranberries — to create a fruit salad or delicious smoothie.

It is well known that pumpkin is in season come autumn, but other squashes, such as butternut and spaghetti squash, are available too. Each is great to include in soup recipes. Bell peppers are harvested in the fall as well; utilize their versatility to top pasta dishes, mix in stir fry or make stuffed peppers.

Brussels sprouts and beets are two more vegetables that peak in October. Though each may get their own bad rap, they can be enjoyable when prepared in a new way. Brussels sprouts can be sauteed, beets are great on salads and both taste good when roasted.

All this produce and much more are available at grocery stores, but these in-season fruits and vegetables are fresh at farmers markets as well. Check online to see if and when local farmers markets are open, and be sure to follow COVID-19 regulations by wearing a mask and maintaining social distancing.

Contact the author at avanderzanden19@mail.wou.edu

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