04-25-2018  7:33 am      •     
The Skanner Report
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NEWS BRIEFS

Event: Going Beyond the Flint Water & Housing Crises

Recode invites speakers to discuss the Flint water crisis and its relationship to gentrification, displacement, and housing crises ...

Think & Drink with Rinku Sen and Mary Li

Event takes place Wednesday, May 16, at Alberta Rose Theater ...

April 24 is Voter Registration Deadline for May 15 Primary Election

Tuesday, April 24, is voter registration and party choice deadline for May 15 Primary Election ...

Portland Libraries Celebrate National Poetry Month

April poetry events and recommended reading from Multnomah County libraries ...

U.S. & WORLD NEWS

OPINION

The Skanner News Endorsements for May 2018 Elections

Read The Skanner News' endorsements for Oregon, Multnomah County, Portland City Council and more ...

Will HUD Secretary Ben Carson Enforce the Fair Housing Act?

Julianne Malveaux questions HUD Secretary Ben Carson’s ability to enforce the Fair Housing Act ...

Waiting While Black in Philadelphia Can Get You Arrested

Reggie Shuford on the daily indignities African-Americans face in Philadelphia and around the country ...

Black People Must Vote or Reap the Consequences

Jeffrey Boney on the importance of voting in the Black community ...

AFRICAN AMERICANS IN THE NEWS

ENTERTAINMENT

By The Skanner News

Grains
Don't be fooled. Read the label. Make sure the word "whole" is the very first ingredient listed. "Multi-grain" isn't enough. Just because it looks brown, doesn't mean it's whole grain.
Start kids off right with whole grains, not white bread and white pasta. If they're not used to whole grains, mix them in gradually.
Buy in bulk and stock up during sales. Packets cost more and are often loaded with salt and sugar. Buy brown rice in bulk and mix with white rice if needed to lower cost. Buy whole grain bread on sale and save in the freezer. Health experts* have chosen these ingredients based on an in-depth review of government surveys and tests for nearly 1,200 foods.

Tabouli, a Middle Eastern salad
 

Bulgur and parsley are nutrition superstars and great buys. This delicious salad made with both makes a fantastic lunch and a yummy leftover.
Basic ingredients
1 ½ cups boiled water
1 cup bulgur wheat
2 cups fresh parsley, chopped
1 large tomato, diced

Seasoning
juice from 2 lemons
2 tablespoons oil
¼ teaspoon salt and pepper
pinch of cayenne
pepper or paprika

Tasty toppings
¼ cup cooked garbanzo beans
¼ cup sliced almonds
3 green onions, chopped
¼ cup mint leaves

Preparation:
1. Boil 1 ½ cups of water. Pour boiled water over bulgur in a large bowl. Cover and set aside until soft and chewy, about 30 minutes.
2. In a colander, drain excess liquid from bulgur mixture.
3. Add parsley, tomato and seasoning to bulgur and your choice of toppings.

* recipe by EWG (http://www.ewg.org) a not-for-profit organization that marshals the power of information to protect human health and the environment. In collaboration with: Share Our Strength's Cooking Matters® teaches families at risk of hunger how to get more food for their money and better nourishment from those foods, as part of the No Kid Hungry® campaign.

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