Holiday Trimmings

By Darcy Fugate, Personal Trainer, Tillamook YMCA The holidays are almost here, filled with fun, family, fellowship and food. Lots of food and treats, which means that most of us gain a few pounds over the holidays.  It’s hard not to and then we make that New Years Resolution and hope to drop those extra […]

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Tobacco – the Good, the Bad, and the Profit Motive

By Clark Miller, LCSW National indicators seem to show significant reductions in tobacco use (cigarette smoking) over past years. What does that mean? It’s not clear why smoking has decreased.  Could it be due to increased costs, prevention efforts, switching to e-cigarettes, attention in young people switched to texting and personal devices? The trend looks […]

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RECIPE: Pumpkin Muffins

  By Debbie Lane, Branch Operations Specialist, Oregon Food Bank Recipe Source: Cooking Light Number of servings: 18 Time for preparation (including preparation and cooking): 25 minute Ingredients: 2 ¼ cups all purpose flour 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1 cup golden raisins […]

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Living Tobacco Free

By J.R. Becraft, MPH and Michelle Jenck, M.Ed. Want to find freedom from nicotine and tobacco products?  For many it’s a tough challenge.  The basics of behavior change are similar for most people.  It helps to begin by identifying where we are in the “Stages of Change” to determine what our next steps might be. […]

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RECIPE: Ramen Noodles with Vegetables

By Jessica Linnell, Assistant Professor of Practice, Family & Community Health, Oregon State University Extension Recipe Source: Adapted from Food Hero Asian Beef and Noodles www.foodhero.org Number of servings:  6 cups Time for preparation (including preparation and cooking): 25 minute Ingredients: 1⁄2 pound any type of pre-cooked meat (beef, pork, chicken, fish, shellfish) 2 cups […]

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RECIPE: Roasted Tomatillo Salsa

By Rachel Pettit, Farm to School Program Coordinator, Food Roots Recipe Source: adjusted slightly from The Best of Mexico, a Cookbook, by Evie Righter and Kathi J Long Number of servings: about 16, 2 tablespoon servings (2 cups) Total Preparation Time: 2 hours When buying tomatillos, make sure to select ones that are bright green […]

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Farm to School: Education and Celebration

By Rachel Pettit, Farm to School Program Coordinator, Food Roots What is farm to school? Hands in the soil. Seeds. Sprouts. Fruit. Sharing and not being afraid to try something new. Laughter. Smiles. Teamwork. Farm to school is also a general term used to describe work being done all across the United States to connect […]

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Family Dinner – All-in-One Pan

Glazed Pork Roast with Carrots, Parsnips & Pears By Debbie Braden-Lane, Branch Operations Spec., Oregon Food Bank Tillamook County Services Recipe Source: Eva Katz, Fine Cooking Number of servings: 4-6 Time for preparation (including preparation and cooking): 1 hour 15 minutes  Ingredients: 2-lb. center-cut boneless pork loin roast Salt and ground black pepper 1 ½ […]

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