Flavors of the Siuslaw by Siuslaw News

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Flavors of the Siuslaw Invest in Siuslaw. Invest in Progress. Progress, a long-held tradition for the Siuslaw News, is something of a yearbook for our community. This year, the newspaper is expanding its historical one-section edition into a series of special issues that are designed to highlight important topics, people, places and businesses in our community. Throughout the year, expect to see the best of the region on: transportation, real estate and finance, technology and industry and local flavors.

The Siuslaw News — news and views that define our community

Progress 2019 Final edition:

SN Siuslaw News

COMMUNITY — November 23 Deadline for inclusion is October 31. Contact your Siuslaw News marketing representative today

148 Maple Street Florence, Oregon 541.997.3441 • thesiuslawnews.com

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Nosh Eatery offers big flavor Authentic flavors top the menu variety with small-plate menu at Rosa’s Mexican Restaurant Story & Photo By Jared Anderson Siuslaw News

“Food is my passion for sure, but more than that, my passion is for taking care of people,” Nosh Eatery owner Kady Sneddon said about her small-plate restaurant on Bay Street. “I want to feed people, nourish them, make them happy.” Kady Sneddon, owner of Nosh For Sneddon, there are multiple ways that opening a heap of prepackaged food and small plate dining can bring happiness to putting it together in interesting ways. “We have a lot of local partners and farms,” diners. “It’s versatile,” she said, pointing out that Sneddon said. “It’s just exciting to have many of her customers aren’t familiar with someone come by every Tuesday with kale the concept. “They go, ‘Oh, I was looking for or squash that they picked from their gara meat and potatoes type of deal.’ You can get den that morning, and I get to play and be that here — you just have to order it in two or inspired by it.” Every week is an adventure in forming the three smaller dishes.” For example, you can order the Nosh spe- fresh hauls into something delectable from cialty meatloaf sliders and a side of parmesan scratch. “Then you’re really proud of the French fries, a twist on the classic Americana product at the end. You’ve literally made evfare. But why put on the limits? Instead of ery aspect of it,” said Sneddon. The kitchen is constantly creating because fries, what about zucchini fritters with ranch, or the balsamic roasted mushrooms and po- of the fresh offerings. There’s the daily spelenta? Or switch out the sliders with the root cials, such as lobster rolls. “But a lot of new things are born out of the fun I have in the beer braised beef short rib. “You can come in with eight people and kitchen and go, ‘This really works, it’s a prodorder everything on the menu, trying a little uct that we can sell and people like it, so let’s bit of everything and having a real great time, put it on the menu,” Sneddon said. This led to a one-time special that has or just maybe get a cup of tea and donut holes become a house specialty — the mac and and just read your book,” Sneddon said. For the team at the restaurant, Nosh is a cheese, “scratch made to order with Tillaconversation between the diners and the mook Reserve sharp cheddar,” upgrade to kitchen. Sneddon and her crew offer what Rogue blue cheese optional.” Traditionalists can stick with the origithey love about dining, and the diners get to discover that love on their own terms. It’s a nal, but the point of small plate dining is to conversation about what makes food special. branch out to the new. Diners can have their “I do really think that’s the sole reason for mac served with shredded beef short ribs, me buying the restaurant and operating it the mushrooms and bacon, pork chili verde or way that I do,” said Sneddon. “Yes, food is a even fried Brussels sprouts and sriracha. And then there’s the Brussels sprouts, saupassion for me, but I really love making sure the diners have this beautiful space to come téed with olive oil, garlic and butter. “That’s our number one seller,” said Snedto. We’re all like this family, in a weird way.” Everyone is a restaurateur in a small plate don. “We have people who grew up hating diner, and the variety is limitless. But simply Brussels sprouts come in here, and they’ll only eat them when we make them.” offering variety is not what Nosh is about. It’s that sense of discovery in which Nosh “Honestly, I think a huge part is that we make everything from scratch,” Sneddon celebrates not just the perfectly made dishes explained. “When you come in and you’re that its diners eat, but the people who come having this experience, if you’re getting through its doors. “It’s the love of food, camaraderie and something that’s well thought out and well planned, something we put love into, I think fellowship,” Sneddon said. “Just having that lovely time and bonding over pork chili that’s what it’s about.” The Nosh aesthetic doesn’t come from verde.”

Story & Photo By Mark Brennan Siuslaw News The team at Rosa’s Mexican Restaurant in Florence is made of friends and family.

nce in a while you visit a restaurant that not only has great food but also feels like home. That is the experience that many customers share after visiting Rosa’s Mexican Restaurant, located at 2825 Highway 101. Rosa Perez has owned and operated the restaurant, along with her husband Jose, since 2007. “I’ve got a passion for cooking that I have always had,” she said. “I love to make food for my family and for my friends in the community and the support we have received is amazing.” Rosa’s specializes in authentic Mexican food served in a warm, colorful dining area and the staff is made up of family and close friends. There is an extensive menu of traditional entrées and also a selection of lighter, vegetarian and seafood items. The menu also includes an array of salads with a special avocado and shrimp salad especially popular with diners. Perez also takes pride

in her soups and offers an albóndigas (meatball) soup and Caldo de Camarón, Mexican shrimp soup, that remains one of the most popular items on the menu. Another popular dish, Caldo De Mariscos, is a combination of shrimp, clams, mussels and fish in a light broth. Perez grew up helping her mother cook in a small restaurant in Mexico and has always enjoyed the work. She has created a menu that features her take on traditional entrées like enchiladas and burritos but has added a vegetarian option for those who wish to experience the traditional flavors and textures of Mexican cuisine without meat. People can find many “favorites” on the menu, including huarache plates, burritos, tacos and more. There is also an extensive selection of vegetarian burritos and enchiladas available, some of which feature broccoli, spinach and potatoes served with homemade sauces and

541-997-1144 2825 Hwy 101, Florence

cheese. One of the specialties of the house is the all-day breakfast menu which includes the expected items like huevos rancheros and breakfast burritos but also includes shrimp, veggie and meat omelets. Perez has always been interested in cooking and she has found her niche in the little restaurant she helped to create. There is also a sad side to the story of Rosa and Jose. Their son, Jose Dela Mora, drowned in Woahink Lake in June 2015, the summer before his senior year at Siuslaw High School. The family has created a scholarship fund in his honor and has assisted a number of students with scholarships in Jose’s fields of interest: wrestling and art. The family holds an annual scholarship taco feed each spring, which offers community members a choice of chicken or beef taco plates with all proceeds going to the Jose Dela Mora Scholarship fund.

Open Monday-Saturday 11am-9pm

Authentic Mexican Cuisine Fresh Daily Breakfast served All Day, Lunch & Dinner Daily Specials & Award Winning Salsa

small plates, wine, beer & spirits with a view

Enjoy our large menu with choices of Appetizers , Salads, Soups, Specialty Platters, Create your own combinations, Fajitas, Vegetarian selections, Seafood, Burritos Beef, Chicken, and Pork selections.

Open 7 days a week 11:00 a.m - 9:00 p.m private events & catering available

541-997-5899 on Bay Street, Old Town Florence

A sampling of a few dishes…. Rosa’s House Specialty Chicken; a chicken breast grilled then sautéed in special sauce with mushrooms, green peppers, carrots & onions, served over a bed of rice with jack cheese. Accompanied with black beans and tortillas. Parmesan Crusted Halibut; Grilled Halibut steak covered with parmesan cheese & topped with artichoke salsa. Served with rice & beans. Veggie Fajitas; Sautéed vegetables with our special fajita seasonings. Served with rice, beans, guacamole, sour cream, pico de gallo & your choice of corn or flour tortillas.

Enjoy beer, wine or cocktails with your meal and finish with Deep Fried Ice Cream or Homemade Flan. Gift Certificates always available! Take out orders welcome.

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Old world inspiration pairs with new twists at Off Bay Street Bistro Story & Photo By Mark Brennan Siuslaw News

lorence has a wide array of restaurants that offer many types of cuisine and decor for the enjoyment of their customers. The latest addition to these widely differing takes on food and fun is The Off Bay Street Bistro, located at 165 Maple St. in Historic Old Town Florence. Paul Meeker is head chef and owner of the new restaurant and he was pleased when the opportunity to operate his own eatery presented itself. “I have been in the restaurant industry for 20 plus years, including as a culinary arts teacher, and have been dreaming of my owning my own restaurant for a while,” Paul said. “My girlfriend, Kim, also has 20 plus years in the

restaurant industry. When we heard of Maple Street Grill selling, we were enthusiastic and excited about the opportunity.” Paul and Kim are both involved in all aspects of the restaurant, and the two have extensive culinary experience which they have been waiting to share with the public. Off Bay Street Bistro is the manifestation of this long-held dream. Another aspect that Paul considered when deciding on a location for the restaurant was its proximity to Bay Street, the main street in Florence’s Historic Old Town. “Bay Street has a lot to offer to the tourists with great shops and restaurants. However, there is an interest in letting people know there are also great shops and restaurants on the streets nearby as well,” he said. “The location for

Paul Meeker, owner of Off Bay Street Bistro me was perfect. Off of Bay street but still close.” Off Bay Street Bistro is housed in a beautiful two-story building that has the feel more of a home than a restaurant. The décor is evocative of a European café and traditional jazz floats around the

warm open interior space. Intriguing aromas waft from the open kitchen into the well-appointed dining area. The work being done by the restaurant’s chefs is a part of the visual entertainment afforded diners. “The European feel to the

restaurant is not by chance,” Paul said. “Kim is from France and has helped with the decor. We also chose to do paninis, something Florence didn’t have. Our weekly dinner specials are inspired by my southern background, as I’m from Florida, Kim’s European background and other multicultural influences.” The menu at the Off Bay Street Bistro has some delicious breakfast and lunch items on the evolving menu, but one of the unique cooking techniques utilized at the bistro revolves round an always popular food, pizza. “The wood burning brick oven was a plus. Meshing with our focus on fresh ingredients, we offer a nice European-style pizza. The closest brick oven pizza is in Reedsport or in Yachats. It is exciting to be able to offer one to Florence,” Paul said.

Join the Central Coast culinary & agriculture community for a 2-day workshop series, Nov. 12-13

ravel Oregon, in partnership with Travel Lane County, Oregon Coast Visitors Association and a local steering committee, will host a two-day workshop series this fall in the Central Coast region within coastal Lane & Lincoln counties. This region includes the communities of Dunes City, Florence, Mapleton, Lincoln City, Yachats, Waldport, Seal

Rock, Toledo, Newport, Siletz, Otter Rock, Depoe Bay, Gleneden Beach and the greater Central Coast communities. This two-day workshop will be facilitated by Travel Oregon and Oregon agritourism policy expert Erika Polmar of Plate & Pitchfork. Content experts and local speakers will offer resources and information to support this niche industry.

Key stakeholders in the region’s food and agriculture scene have been invited. The cost to attend each session is $10. This includes all supplies, training materials, morning refreshments and lunch for each day. People can also receive $5 off when they register here, https://cvent.me/ zRR7g7, for the full twoday studio. Apply the discount code FULL2019 on

OFF BAY STREET BISTRO Brick oven pizzas calzones, paninis, fish tacos, crab caesar, outside seating and house made desserts. Beer, wine and cocktails. Sports TV

HOURS: Thursday 11am-8pm Friday 11am-8pm Saturday 9:30am-8pm Sunday 9:30am-8pm Monday 11am-8pm Tuesday closed Wednesday closed

541-590-3569 165 Maple Street Florence, OR

the payment screen. Space is limited, so people are encouraged to reserve their place today. This program is brought to you by Travel Oregon in partnership with a local steering committee, including representatives from: City of Lincoln City, Economic Development Alliance of Lincoln County, Florence Area Chamber of Commerce, Greater Newport Chamber of Commerce, Heceta Lighthouse B&B, Lincoln City Culinary Center, Lincoln City Visitors Convention Bureau, Ona Restaurant, Oregon Coast Visitors Association, OSU Extension Service, Travel Lane County and Yachats Farmstore & Brewery. Visitors to Oregon are looking for unique experiences in every region and local community. Building tourism in a

manageable, sustainable way can stimulate the local economy, protect and enhance local resources and foster community pride — without compromising the qualities that make the place so special. To help communities across the state increase their economic vibrancy by improving their appeal as visitor destinations, Travel Oregon offers the Oregon Tourism Studios. Through this program, Travel Oregon helps communities cultivate regional visions; identify strategies to harness the power of tourism; and develop unique experiences in culinary and agritourism, outdoor recreation, bicycle tourism, cultural heritage tourism and more. Travel Oregon helps leaders build resilient regional networks and leadership skills to manage tourism develop-

ment through this process. The Oregon Coast Tourism Studios offer skill building, planning and product development workshops to bolster the tourism economy on the Oregon Coast. Travel Oregon partnered with the Oregon Coast Visitors Association to deliver five Oregon Tourism Studios throughout the greater region to support niche product development experiences in outdoor recreation and agritourism and culinary tourism. These programs were co-designed with a regional steering committee that provided guidance and outreach to deliver successful outcomes that create a positive economic impact in the region while protecting and enhancing natural resources. For more information, visit industry.traveloregon. com.

Prepare the perfect cup of tea As the weather turns colder, many people reach for a cup of tea to chase away a chill. The story of tea can be traced back to China. Legend states that the Chinese emperor Shen Nung was sitting beneath a Camellia sinensis tree while a servant was boiling water. Some of the leaves fell into the water, and tea was born. There are many ways to brew a cup of tea, including some that are very time-consuming. Those without much time but a love for tea can try some efficient methods to ensure every drop of tea is as delicious as the first, which involves choosing the right tea and steeping those leaves properly. A cup of tea naturally starts with tea leaves and water. The experts at The Republic of Tea, purveyors of quality tea, suggest using fresh, filtered spring or bottled water for the cleanest taste. The next steps, which involve water temperature and steep time, are specific to the type of tea used. White or green tea leaves will be more delicate and

should be handled with care. Brief steeping periods of 2 to 3 minutes for whole tea leaves with water that has just reached a boil are advised. Heartier teas, such as black and oolong, can benefit from hotter water and longer steeping times, roughly 5 to 7 minutes. Over-steeping the tea can result in tea that is bitter. The next step is to handle the water properly. Always pour hot water over the tea bag or loose tea infuser directly into the cup or ceramic teapot for the most flavor. Do not put the tea into a cup already filled with water. Avoid squeezing tea bags after steeping is finished, as this also contributes to bitterness. When the infuser is fully submerged, cover the cup

with a small saucer during the entire steeping process so that the water retains as much heat as possible, advise tea experts. Remove the tea promptly when you finish steeping. Remember to drink the tea hot or warm for the best flavor. Tea drinkers have their own unique tastes. When adding milk, lemon, honey or sugar, do so sparingly so that the true flavor of the tea still shines through. Quality tea can be purchased at the supermarket or at mom and pop tea stores, which have become increasingly popular in recent years. Merchants can advise about particular flavor blends and offer their own tips for the perfect cup of tea. — Metro Creative Connection

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Match food to your favorite brews T

he rise of craft and home brewing has created more beer flavor profiles than ever before. In fact, there’s likely a beer for everyone, whether you’re a novice or connoisseur. The Brewer’s Association, a trade association that represents small and independent American craft brewers, reports that, in 2018, small and independent brewers collectively produced 25.9 million barrels and experienced a 4 percent total market growth. The BA also states that these small brewers achieved a collective retail dollar takein of $27.6 billion. While wine will always have its enthusiasts, beer is fast on its heels as a popular mealtime beverage. Much in the way wines are paired with certain foods, it has become the natural course of action to pair certain foods with particular styles of beer. “Beer is a great match for food because of the complexity of its flavors, its ability to provide refreshment and to interact with many food flavors,” says Marc Stroobandt, a master beer sommelier for the Food and Beer Consultancy, UK.

Ichiban Restaurant brings Szechuan-style to Florence’s food scene Story & Photo By Ned Hickson Siuslaw News

W Although each person has his or her preferences, here is a brief listing of generalized pairings, courtesy of the Brewer’s Association and CraftBeer.com. • American Amber Lager: Creamy risotto, wild rice, polenta • American Pale Ale: Game birds, such as duck and quail • Belgian-style Dubbel: Pork chops, sausage, tenderloin • Belgian-style Flanders: Grilled ribeye, root vegetables • Blonde Ale: Chicken, salads, salmon, nutty cheese • Dark Lager: Barbecue, sausage, roasted meat • Hefeweizen: Weisswurst, seafood, sushi • Imperial Stout: Smoked goose, foie gras, strong cheeses

• IPA: Spicy foods, curries • Porter: Roasted or smoked foods, blackened fish The Brewer’s Association recommends matching delicate dishes with delicate beers and strong dishes with assertive beers. Commonalities, like aromas and sub-flavors, also work together. A beer with roasted notes may pair well with chocolate, for example. Opposites also attract, in that a spicy food may taste best when paired with a sweet beer. Pairing might once have been limited to matching wines with certain foods. But the booming craft beer business has popularized pairing flavorful beers with foods to make meals even tastier. — Metro

What makes a brewer a craft brewer? Craft beer has never been more popular or lucrative. According to The Brewers Association, the retail dollar value of small and independent craft brewers was estimated at $27.6 billion, proving that craft beer is not just flavorful but also a great way for people with a passion for brewing to share that passion while earning a pretty penny. As popular as craft beer has become over the last decade, even the most ardent craft beer enthusiasts might not know just what

qualifies a brewery as a craft brewery. The Brewers Association issues a seal that certifies a brewery as a craft brewery. Breweries that earn the seal annually produce six million barrels of beer or less, which equates to roughly 3 percent of annual beer sales in the United States. In addition, a brewery must be deemed “independent” to earn the seal. That means less than 25 percent of the craft brewer can be owned or controlled by a beverage alcohol industry member that is not itself a craft

brewer. Finally, to earn the seal, a brewer must have his or her Brewer’s Notice, which is issued by the Alcohol and Tobacco Tax and Trade Bureau, a division of the U.S. Department of the Treasury. Many craft brewers started out as hobbyists brewing beer in their garages or sheds. Those who take that passion to the next level and end up sharing that passion and their finished product with others may one day earn the right to be deemed an official craft brewer. — Metro

Vegetarian-friendly foods high in protein People choose a vegetarian lifestyle for a number of reasons. Some individuals have an aversion to eating meat because they’re concerned about animal welfare, while others find that a low-calorie, vegetarian diet promotes long-term health. Vegetarianism can certainly be a healthy option, but those who eschew meat and sometimes eggs often have to find alternative sources of protein to meet dietary needs. According to the Dietary Reference Intakes, the average sedentary man should have 56 grams of protein per day, while an average sedentary woman should consume 46 grams per day. The amount of protein needed will increase if a person is more active, advises Healthline. Protein helps a person feel fuller, longer, and it is crucial for all cells in the body. Protein is used to build and maintain bones, muscles, skin, and much more. The Academy of Nutrition and Dietetics also states that protein is very important as one ages because aging men and women don’t absorb or metabolize amino acids, which

are the building blocks of protein, as well as they did when they were younger. Those adhering to vegetarian diets will find there are plenty of non-meat protein sources. Meatless protein sources that offer the biggest health bang for

one’s buck are “complete proteins,” which have the essential amino acids the body requires. Some complete proteins include eggs, milk, cheese, soy and quinoa. Some other great protein sources may not have all of the amino acids, but they can be paired with other foods to get a fuller nutrient package. • Seitan: This is a meat alternative made from wheat gluten. • Lentils: Lentils pack 18 grams of protein per cooked cup. • Beans: Many forms

of beans contain a high amount of protein per serving. • Nutritional yeast: This is a strain of yeast that has a cheesy flavor. It can be sprinkled on foods to add a protein punch. • Ancient grains: Ancient grains include spelt, teff, barley, sorghum, farro, and einkorn. These ancient grains are higher in protein than common grains. • Hemp seeds: These seeds come from hemp, which is in the same family as marijuana. However, hemp will not cause a high because it only has trace amounts of the THC compound that produces that effect. Hemp seeds contain 50 percent more protein than chia seeds and flax seeds, offers Healthline. In addition to these foods, peanuts and other legumes, almonds, peas, oatmeal, spirulina, broccoli, Brussel sprouts and sweet corn also are good protein sources for vegetarians. Even though it may seem like skipping meat products would leave vegetarians lacking for protein, there really are quite a number of alternative protein sources out there. — Metro

hile Florence is home to more than two dozen restaurants offering a plethora of flavors and ethnic specialties, there was one style of cuisine that Ichiban Chinese Restaurant & Lounge owner Richard Zhen felt was missing. “In larger towns like Portland and Seattle, Szechuan-style food is getting very popular,” said Zhen, who decided to introduce the more complex flavor palate to his Florence guests — and the Ichiban menu — last month. “We started by running the dishes as lunch specials so that people could try them out. That way, our customers got to help choose what items we were going to have on our new menu.” Until then, Ichiban’s offerings were primarily traditional Chinese dishes, along with sushi and bento. The restaurant’s new menu, while still keeping some of Florence’s favorites, highlights the more distinctive Szechuan-style of cooking. “It takes more work to prepare because of what goes in, and how it is made,” said Zhen. Szechuan, a style of Chinese cuisine originating in the Szechuan Province, is known for its very bold fla-

vors. The style’s signature pungency and spiciness is anchored in the liberal use of garlic and chili peppers — and, of course, the unique flavor of Szechuan peppercorn, which has an intense and fragrant, citrus-like taste. In the weeks leading up to the menu change, Zhen began transitioning what had previously been basic Chinese-style pork, vegetable, beef and seafood dishes to the more distinctive and flavorful Szechuan style of cooking, spicing up favorites such as Kung Pao Chicken, Chow Suey, Mongolian beef and chicken, and also changing all of the restaurant’s Chow Mein dishes to include a soft noodle rather than the previous fried noodles. In addition, Chow Suey is now the more traditional style featuring the distinctive texture of dry noodles. Ichiban has also introduced new items, like Chung King Spicy Chicken, a hot and spicy dish featuring succulent chicken marinated in spicy soy and garlic sauce. Another newly featured offering is Salty Pepper Squid or Prawns, Mandarin Beef and a host of new lunch specials, appetizers and dinner combi-

nations. Zhen admits he wasn’t sure how his regular customers would feel about the change at first, but felt they would come to enjoy the more complex flavors — and he was right. “Our regular guests really like the new Szechuan style, and new guests like it too,” Zhen said of the change. More than 30 menu items were either added or re-styled, while also maintaining the restaurant’s traditional bento items, soups and signature sushi items Fridays, Saturdays and Sundays from 11:30 a.m. to 7 p.m. As before, there is no MSG in any recipes and food is fried in 100 percent vegetable oil. Zhen said the change was hard work but well worth bringing the Szechuan-style of cuisine to Florence’s foodies. “Feedback has been very good, which makes it worth it,” said Zhen. Ichiban Restaurant & Lounge, 1179 Highway 101 in Florence, is open daily from 11 a.m. to 9 p.m. For more information or to make a reservation, call 541-997-8868 or visit www.ichiban-restaurant. com.

Japanese & Chinese Cuisine Serving Authentic Szechuan Style Food

$10.00 Bento Box Special

General Tao’s Chicken, Tempura Shrimp, Gyoza(pot Sticker), Pork Fried Rice, serve with a cup of Soup (soup dine in only)

This is a great way to try different food at a great price! Chopped Pepper Chicken ......$12.50 Mandarin Crispy Chicken .....$12.50 Toss Fried Beef with Cilantro $13.95 Spicy Orange Beef .................$14.95 Beef with Hot Garlic Sauce ....$14.50 Dry Sauteed String Beans ......$12.25 Mandarin Crispy Beef ...........$15.25 Beef Chow Mai Fun (Big Flat Rice Noodle) ........... $13.50 Sesame Beef ...........................$14.95

and More! Our Full Menu is at: www.ichiban-restaurant.com

Open 7 Days a week 11:00 am to 9:00 pm.

541-997-8868

1179 Highway 101, Florence

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SOCKS to a T

hether you fancy foxes or prefer p i r at e s , y o u’r e sure to find your perfect pair of socks at Dave Twombly’s new shop, Socks to a T. As the owners of three businesses in Florence — Socks to a T, All About Olives and Central Coast Dis& posal — Dave and his wife, yLynne, are seasoned entrepreneurs. In order to focus on running their diverse companies, they count on Oregon Pacific Bank (OPB) for all their business banking needs. “We have banked with OPB for over 20 years and have been very satisfied with the friendly staff and with all the services they provide,” Dave says. The Twomblys put their

says. “Retail clothtrust in OPB to handle their ing is a great way to be creative; checking and savings, merchant we have a great design team for services, pointour T-shirts and of-sale services, sweatshirts and credit cards, line quirky socks. offer so many crazy and of credit and mortgage loans, allowing them to do “Our journey has been cute socks to choose from.” In addition to selling ecwhat they do best — selling fun and educational,” Dave

Many recipes can be made healthier with some simple substitutions, and that even includes decadent desserts. Take, for example, “Wickedly Decadent Deep Chocolate Truffles” from “Low Fat for Life,” by Sue Krietzman. This low-fat version of a high-fat classic will taste delicious without being too sinful.

Wickedly Decadent Deep Chocolate Truffles Makes 24 6 ounces semisweet chocolate 6 ounces low-fat fromage frais 2 tablespoons confectioners’ sugar 1⁄2 teaspoon vanilla extract 1⁄2 ounce semisweet chocolate, grated 1. Break the chocolate into a bowl over a pan of simmering water. Let it melt, stirring occasionally. 2. In a separate bowl, whisk together the fromage frais and sugar. Whisk in the vanilla. 3. When the chocolate is melted and smooth, remove from the heat and allow to cool slightly. Slowly whisk the chocolate into the fromage frais mixture, using a rubber spatula to incorporate every bit of chocolate. Cover with plastic wrap and chill for an hour. 4. Line a baking sheet with waxed paper. Scatter the grated chocolate on a plate. Scoop out the chilled chocolate mixture in teaspoonfuls, roll into balls, then roll the balls in the grated chocolate and put on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm. 5. Put the truffles in small paper cases. Store in an airtight container in the refrigerator until ready to use. Per truffle: Total fat: 2 g; saturated fat: 1 g; unsaturated fat: 1 g; cholesterol: 1 mg; sodium: 3 mg; calories: 52.

For information about Oregon Pacific Bank’s business services, or to read more client testimonials, visit www.opbc.com.

How about these apples?

Not-too-sinful truffles

A certain measure of overindulgence is anticipated during the holiday season. Rich foods and desserts are served, and parties are plentiful. However, those who plan to stick to their healthy eating plans can still enjoy tastes of the season without compromising their fitness or dietary goals.

centric socks, Dave and his talented team design an array of T-shirts and sweatshirts, including “magic shirts” that reveal vibrant colors when exposed to the sun, Rhododendron Festival-themed shirts and high-quality hiking, running and compression socks. Located in Florence’s beautiful Old Town on historic Bay Street, Socks to a T is a local gem, and Oregon Pacific Bank is honored to partner with the Twomblys and put on a new pair of their silly socks, every day of the week.

Autumn is a time of year when homes get dressed up with scarecrows and jacko-lanterns, as kids plan their perfect Halloween costumes and seemingly every recipe has a touch of cinnamon and nutmeg added in for good measure. Apples also experience a surge in visibility come the fall. Apples are one of the most widely-grown tree fruits and become available for picking in early fall. They can be put to use in all different types of food applications — from desserts to sauces to beverages. As a stand-alone snack, apples are a healthy source of antioxidants and fiber. Apples have many other qualities and an interesting history. Consider these facts about apples. • The term “apple” comes from the Olde English word, “aeppel.”

• Apples are believed to have originated somewhere between the Caspian and Black Seas, but now they are grown all over the world. • The main producers of apples in the United States include the states of Washington, New York, Michigan, Pennsylvania, California and Virginia. • There are thousands of different apple varieties. • Apples were taken to North America by European settlers. • Honeybees are a popular pollinator of apple trees. • Apple seeds contain a small amount of cyanide compound. They’re not harmful if eaten in small quantities. • Many apple harvests are still picked by hand. • Fifteen types of apples account for 90 percent of total production. Red Delicious, Gala, Golden De-

licious, Granny Smith and Fuji lead the way. • A bushel of apples weighs 42 pounds while a peck weighs approximately 10.5 pounds. • The crabapple is the only apple native to North America. • Apple trees won’t bear their first fruits until they have matured four to five years. • The largest apple picked weighed three pounds. • Apples are good Halloween bounty to receive in lieu of candy. The nutritional benefits of apples spurred the saying, “An apple a day keeps the doctor away.” • It’s fun to go apple-picking, and many people flock to orchards in September and October to pick their own apples. Sources: University of Illinois Extension, Science Kids, Love to Know Corp. and Eat This!

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A LOCAL BANKER who will put himself IN YOUR SHOES (AND SOCKS).

M U LT I - PRO NGED BANK I N G SO LU TIONS OR YO UR NO NPROF IT.

Carl Frazier (top) Oregon Pacific Bank Dave Twombly (bottom) Socks to a T

Whether you fancy foxes or prefer pirates, you’re sure to find your perfect pair of socks at Dave Twombly’s shop. As co-owner of Socks to a T in Florence, Dave is a seasoned entrepreneur who puts his trust in us to handle his business banking needs. From point-of-sale services to business loans, banker Carl Frazier is always happy to step in and help, so that Dave can do what he does best—sell quirky socks. But don’t take our word for it—hear what Dave and others have to say about Oregon Pacific Bank at www.opbc.com/testimonials

Not your ordinary bank.