July 20, 2025 • 30 mins
The Oregon Historical Society is helping to prepare for the American 250 celebration next year. The Portland Fire officially unveiled the team's name and logo. Can you identify an emerald ash borer? OSU's Food Preservation Hotline is ready to help you safely save your food.
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Episode Transcript
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Speaker 1 (00:04):
Welcome the local voices. I'm brad Ford. This week, Oregon's
preparing to help celebrate the country's two hundred and fiftieth
independence date next year. The portent Fire officially announced its
name and held a block party to celebrate the Oregon
de Proverty of Forestry is asking for help spotting the
Emerald ash borer, and if you preserve food, Oregon State
(00:24):
University's food Preservation hotline is ready to answer your questions.
Oregon is preparing to help celebrate the two hundred and
fiftieth anniversary of the independence of the United States next year.
Oregon Historical Society President Kerrie Timchuck is organizing the effort.
Here carry thanks for joining us on local voices. What
(00:46):
is the America two fifties celebration?
Speaker 2 (00:49):
Well, twenty twenty six is going to be the two
hundred and fiftieth anniversary of the signing of the Declarative
Independence the Founding Documents of the United States of America.
I know that there are listeners out there who are
old enough to remember nineteen seventy six was the Bisonentennial
two hundred anniversary. Well, we're fifty years after that next
(01:09):
July fourth, So across the country. There's going to be
celebrations of commemorations focusing on the two hundred and fifty
year history of America.
Speaker 1 (01:18):
So what is the America two fifty Commission for Oregon?
What's its job?
Speaker 2 (01:23):
Well, each state was asked to form a some sort
of commission to provide guidance for that state's activities. So
the organ legislature last year passed legislation creating the Commission
and naming me as head of the organist or society
as chairman, and giving us a mission of coordinating and
providing guidance to the two hundred and fifty observants here
(01:45):
in Oregon.
Speaker 1 (01:46):
So what type of input is the commission looking for?
Speaker 2 (01:50):
Well, we just now it's time. We're a year out,
a little under a year out now, and people are
I think, are really starting to focus. They began focusing
this July fourth on the the activities, you know, the
Revolutionary War states as I call them, Pennsylvania, Virginia, Massachusetts.
They've been at this for years, you know, mostly to
drive tourism. Come see you know, the Boston t Harbor
(02:12):
comes see Independence Hall, comes to the battlefields of Yorktown.
Here in the Western States. Of course, we weren't involved
with the Revolutionary War, and in seventeen seventy six the
only inhabitants of what would become the state of Oregon
were of course the indigenous people. So we've been at
the Western States have been a little bit later than
in getting involved, but now I think we're all involved.
(02:32):
There's commissions in every state, and would urge everyone to
go to the website Www. Oregon two fifty dot org
and there they'll find information and on how to get involved,
and as well as a couple of online exhibits.
Speaker 1 (02:48):
So there will be an America two fifty Oregon Community Calendar.
What's it take to get an event listed there?
Speaker 2 (02:56):
Well, just to submit it to the to the website
and also you know you'll read more there about the
nine excuse me, the seven guide posts that the commissioners adopted,
you know, kind of the purposes and the goals of
the commemoration here in Oregons. So as long as they
fill one of those guide posts. But I imagine there's
going to be activities and you know, July fourth activities
and before that across the state focusing on you know,
(03:20):
the celebrating America's and Oregon's history, and so we'll have
a calendar up there so you can find out where
events are going on and just keep people more informed
about all that's planned as we lead up to the
big day.
Speaker 1 (03:32):
Now there are America two fifty Oregon traveling exhibitions. What
are they and how can they be used?
Speaker 2 (03:39):
That's great? Yeah, and we in contracted with one of
Oregon's most acclaimed photographers, Peter Marbach, and the last year
we sim around the state with two assignments. One was
to photograph Oregon's most scenic places, the power of this
place we call it. And these are these are you know,
(04:01):
scenes that probably were been unchanged since since seventeen seventy six,
you know, Mount Hood, the great views of the Pacific,
the sand Dunes, Smith Rock, you know, just stunning vistas
that Oregonians have protected all these years. The other exhibit
is called in the Pursuit of Happiness, and it's photographs
of Oregonians enjoying themselves at the myriad of community festivals
(04:25):
and activities we have here in the state, from the
Rose Festival here important of course, to the Rhododendron Days
in Florence, to the Garlic Festival, just kind of Oregonians
coming together. And so we've got wonderful photographs on both
those themes, and they are online. It's an online exhibit,
but we've also turned them into actual physical exhibit which
(04:46):
will be traveling the states to community centers and libraries
and civic centers and history museums around the state. You
can sign up for those at the website.
Speaker 1 (04:56):
So where can people find out more about the America
two fifty celebration in an Oregon, Well.
Speaker 2 (05:01):
The best place to go is is the website www
dot orgon two fifty dot org, and there'll be celebrations
going on, you know, around the country, and you know,
they it's it's it's time to be patriotic and you
know what America has accomplished. But we also have to
remember that we haven't always had taken the right step
(05:25):
in America. So we're also remembering all of all of
the history and looking back and seeing where we could
have could have done better. Here at ohs now we
have it. We just opened up an exhibit about the
Yasui family, this Japanese American family that immigrated to Oregon
in the early nineteen hundreds, and we're Orchidoue and store owners,
(05:47):
and then of course got caught up in the events
after Pearl Harbor when their land was taken away from
them and they were put into in tournament camps. And
you know, that's a story here in Oregon and the
other Western states that that needs to be told, you know,
and hopefully, you know, history will inspire us in this
whole celebration commemoration, will inspire us to build on the
(06:09):
past and to work together toward a better future.
Speaker 1 (06:13):
Carry thanks for joining us on Local Voices. That's Carrie
tim Chuck, the president of the Oregon Historical Society, with
details about how Oregon is getting ready to celebrate the
two hundred and fiftieth anniversary of the independence of the
United States. Portland's new WNBA team announced this week. They
use the name from the original team in two thousand,
(06:35):
the Portland Fire. A block party was held at the
Rose Quarter. This is Portland Fire president Claire Hamil. We
think this.
Speaker 3 (06:41):
Brand is bold. It's modern, right. It goes back to
the heritage of where we've been, the strength of how
powerful this city is around women's sports, but it does
it in a new and modern way. David Creech, if
he was doing this. He would tell you that every
single La Clement in this, in the logos, in the typography,
(07:03):
in the color is a nod to Portland and of
course all of Oregon, all the way up to Shaheli's Washington,
as I like to say, So we are excited about it.
Let's talk about the colors. Everybody's like, this is too
much to tell everybody. I don't think it is. We
have a lot of new colors and it's gonna be fun, right,
(07:26):
So we're gonna build on the colors, you know, and
we're gonna bring in a fire brown, a fire pink,
you know. We are going to bring in a blue, which,
if you know the view of Mount Hood, it's that
blue that comes off the glaciers. Everything is thought about
in terms of Portland. Woo right, Okay, let's let's keep moving.
(07:47):
Let's talk about the Rose. So we couldn't be more
excited to use this new icon. This is an intentional
nod to the Rose City, to our city, the Rose City.
It's bold, it's modern, it's unapologetic, and I think it
speaks to Portland and the vibrancy that we have here.
(08:11):
Just to talk a little bit about the Rose one
of the things you'll notice. Since I'm wearing it, I
can just model of the rose for you. If you
look at when you go on the website and take
a look at this, you'll notice that the architecture of
the MODU Center is in the middle of this rose.
You'll also notice that the flames that come out of
(08:32):
the petals of the rose, they're rising high. Right. That's
for US Portland, right, So this rose, we're really excited
about it, and you can see that up on screen.
Let's talk a little more about the rose. Go to
the next slide, and there it is. The Mota Center
is literally in the middle of everything. It's our home.
(08:54):
And this is a good chance for me to thank
everybody at the MODA Center who helped make this possible.
We could never have done it without Joyo, who heads
up food and Beverage and her team. This party is
for US Portland and we have an amazing team here
and we're gonna do a lot more of this. Let's
(09:15):
go on and let's talk about this. So the twelve Bridges,
if you know Portland, there's twelve bridges and these bridges
inspired this typography, and there's twelve letters. Interestingly, in the
Portland fire, and so every detail about the bridges was
brought in and you can even see little jagged lines
(09:38):
in the logo which are thorns. So everything was thought about.
And then one more logo to talk about, which is
the pa. We are so excited about this. The pea
represents the city that we will play in, and that's Portland,
(09:59):
and we're excited. If you look at the top of it,
it is the shape of Mount Hood literally and if
you look down the side of it, it's the curves
from the Rose. So this is like a power pee
for us, and we hope I see a lot of
people wearing it. There we go and you will see
(10:20):
all these logos around Portland. There's actually even billboards in northeast.
You'll see it in southwest and southeast. Coming up.
Speaker 1 (10:30):
WNBA player Lindsa Yamasaki grew up in Oregon City and
addressed the crowd.
Speaker 4 (10:34):
Oh, it feels so good to be here in front
of these fans. I've run into multiple people today that
I played against that watched me play. It feels like
this is my home. This community is my home. The
last time I was in front of a Portland fire community,
it was when I was playing here against the Portland Fire,
and that was a full circle moment as a girl
(10:56):
from Oregon City that had come home to play against
these against this team as a professional athlete. When I
was young, I wanted to be the first woman in
the NBA because there wasn't a league for me. But
I had high goals. It wasn't until high school when
the W was launched that I immediately shifted my goals
(11:18):
and I wanted to be in the W because that
was the league that reflected me. And I immediately looked
at those women and said, I want to be them,
or I want to be better than them.
Speaker 5 (11:28):
That's the goal.
Speaker 4 (11:30):
I say that because of the importance of having role
models that look like you, role models that you can
go and watch and see that inspire you and ignite
your dreams. I have two daughters, i Go who's eight,
and Rocky six, and this is their friend and teammate, Peyton.
(11:51):
They are girls.
Speaker 2 (11:53):
They are the.
Speaker 4 (11:53):
Second thank you, They're the second grade Southeast Basketball Champions.
But when I asked Ika this morning who her favorite
team in the W is going to be, she said, well,
it has to be Portland, and it just was again
a full circle moment to say that I have my
girls here now and they can watch these women and
(12:15):
be inspired and set high goals and dreams. I'm happy
to be here and be a part of it.
Speaker 1 (12:20):
Yahoo Holden Mayor Keith Wilson says, it's an exciting time
for the Row City.
Speaker 5 (12:31):
Now, this is a good day. We're going to start
with the littles. You know, I came here early and
I interviewed Claire and Tierra and Olivia, and we were
talking about dreams. And you know what they said to me.
They said, when they grow up, they want to play
on a WNNBA team. You see, they're smart. They know
the hottest ticket in the United States right now is
(12:55):
women's professional basketball. Let's give it up for that.
Speaker 1 (12:58):
Yeah.
Speaker 5 (13:00):
I get goosebumps just thinking about that. We really owe
Claire the Portland fire the owners a debt of gratitude
from choosing Portland because they see a city on the rise.
I see a city on the rise. I'm working with
our council, with our county commissioners. We're working our tails
off to make sure Portland is a safe and welcoming
(13:23):
city for everybody to thrive in. And that's what we're
going to do. Let's talk about the Motive Center and
the VMC, the Veterans Memorial. We're investing in scoreboards right now.
We're updating it. At the Veterans Memorial Coliseum. We're doing
the largest innovation that we've ever done on record at
that venue. Because we talk about Pioneer Cordeau Square being
(13:45):
our living room, right but when we think about the
Rose Quarter, this is our entertainment room. This is where
we come to get excited, where we come to see
professional basketball and we see the best in the world.
And that's what we're going to be bringing to Portland
right now. So I just want to say thank you, Claire,
to all the girls and all the women who've worked
(14:06):
their tails off to make this moment a reality. The Blazers,
the Thorns, the winter Hawks, Yes, the Pickles, but now
we got the Fire.
Speaker 1 (14:21):
Give it up, everybody.
Speaker 5 (14:23):
How cool is that.
Speaker 1 (14:26):
The Cord and Fire has prey sold eleven thousand tickets.
Their goal is to sell seventeen thousand before the season begins.
The Oregon Depovermt of forestbree is looking for an invasive
insect called the emerald ash boar. This is the time
of year that they leave trees and they aren't visible
for very long. Kat Bethay and Matt Mills are experts
(14:49):
on the insects and they join us on local voices.
Matt tell us about the emerald ash boar.
Speaker 6 (14:55):
So the emerald ash boor is an invasive pests that
comes to us Northeast Asia. It is a small beetle
that this larvae burrow into underneath the bark of ash
trees and they start feeding on the nutrient rich layers,
and over time, enough of these larvae build up in
the tree that it will kill an ash tree.
Speaker 1 (15:14):
What do they look like?
Speaker 6 (15:15):
Well, the beetles themselves are quite small. They're about half
an inch long. They have a slender body, and their
exterior exoskeleton can be anywhere from a dark green to
kind of a brassy green and even kind of a
bluish green, but generally they're gonna be around an animal green,
hence the name.
Speaker 1 (15:31):
Now, this is the time of year that they start
to emerge. What's happening?
Speaker 7 (15:36):
So what you're seeing right now are adult beetles emerging
from ash trees, and that actually creates that characteristic D
shaped exit hole. Those adults will go out ude of
the tree. They will fly around, so this some minor
feeding on the leaves and nate and then die all
of it. About six weeks. They will lay their eggs
(15:57):
on the exterior of the ash trees and then come
fall as of eggs hatch. They'll actually crawl back into
the interior of the ash which is why it's so
difficult to find EA B.
Speaker 1 (16:07):
And so then do they stay in there until this
time next year?
Speaker 7 (16:12):
Yes, they will. They spent majority of their larval life
stage inside of the tree, which makes them a very
cryptic and hidden bug. And again one of the issues
with detecting.
Speaker 1 (16:21):
This test, and they do their damage inside of the tree.
Speaker 7 (16:24):
Yeah, the adult feeding on the leaves is a really
minor form of damage. Primarily it's that larval life stage
that's inside of the tree where they're eating that new
treeent rich layer that is going to cause the majority
of the damage to the tree.
Speaker 1 (16:37):
So why should we be concerned about the emerald ash
bore is? Does it? Can it grow out of control?
Speaker 6 (16:43):
Yes, very quickly. Emerald ashbour reproduce rapidly and after several
years they'll start moving on to other trees in the
neighborhood and then over maybe the course of a decade,
they'll start spreading across an entire city. And unfortunately, our
North American ass trees have no little to no reason
since the Emerald ash for they aren't able to defend
themselves from it. So all of our native ash trees,
(17:05):
the Oregon ash, and even our planted ash trees in
our urban areas and our communities are all highly susceptible
to eav and rough estimates say that one in a
thousand trees will survive an emeral dash for infestation.
Speaker 1 (17:19):
Wow, where have they been found in Oregon so far?
Speaker 6 (17:22):
We've found them in forest growth. We found that population
in twenty twenty two, and then last summer we found
a second population about five miles east of Woodburn.
Speaker 1 (17:33):
And so what do you do when you find them?
Can they be stopped?
Speaker 6 (17:36):
It depends on how damaged the tree is. If the
tree is still fairly healthy and you caught the infestation early,
there are pesticide treatments that can be applied to the tree,
and depending on the method and the timing and the
application type, it can be very effective. Unfortunately, they are
not cheap to deuce.
Speaker 7 (17:54):
We can't do it on a landscape scale.
Speaker 6 (17:55):
We couldn't treat every single ash tree in Oregon.
Speaker 7 (17:58):
The state have done some preventive measure such as a
very vast array of trapping and surveying throughout the state,
and so early detection means that we have more options.
At a certain point when the tree has already lost
the majority of its canopy, the only option really is
to remove the tree and prevent future generations from hatching.
Speaker 1 (18:17):
Is this why it's important not to move firewood from
place to place across the state.
Speaker 6 (18:23):
Yeah, because those larvae are living under the bark. You
can often have an infested tree with no symptoms until
it's been infested for three or four years. So somebody,
let's say in forest growth, cuts down an ash tree
that still looks fairly healthy, will it could still have
emeral dash for it in it, And if they transport
that firewood down Eugene or out to the coast, they're
bringing an emerald dashboard to those communities.
Speaker 1 (18:43):
That is Emerald ash for common in other parts of
the country.
Speaker 7 (18:47):
Since it's discovery in Detroit, Michigan, in twenty twenty in
two thousand and two, it has actually spread rapidly through
the Midwest and East coast. By twenty sixteen, it was
actually already in sixteen other states and there were federal quarantines.
But unfortunately, in twenty thirteen, EAB was found all the
way in Colorado, which is our next closest infestation, and
(19:09):
that infestation actually hopped several federal quarantines that were existing
of time.
Speaker 5 (19:14):
Now.
Speaker 1 (19:14):
Is the emerald nash boar similar looking to other insects?
Are they easy for people to confuse?
Speaker 6 (19:20):
Yeah, we have a lot of lookalikes in Oregon. The
Golden View pressed beetle is one of our native beetles
that breaks down connifer wood, and people will often confuse
that for Emerald dash for. It is a small green beetle,
but if you look closely, it looks quite a bit different.
We have a website called oregoneab dot com where people
can go to that website, navigate to identification page and
(19:42):
learn the signs and symptoms of EAB, and they can
find a lookalike sheet the Department of Agriculture created to
help you to help them distinguish between Emerald dash for
and similar looking species. If there's anybody out there that's
familiar with the bronze birch boor it looks very similar
to that.
Speaker 1 (19:58):
So do you want people to do if they find
one or think they found one.
Speaker 6 (20:02):
We'd like them to go to the Oregon Invasive Species
Hotline and just report that online. We'd like to see
a picture of the beetle if they saw it, or
the damage the beetle causes if they've identified that, and
a location on GPS would be great, and then even
in an address is fine. We just need to know
where they saw the insect.
Speaker 1 (20:20):
And what they saw great, anything else you'd like to add.
Speaker 7 (20:23):
The number one way that all Orgonians can protect our
forests and our riparian areas is by not moving fire
with this summer. So we just want to thank everyone
for already preemptively for.
Speaker 6 (20:34):
Not doing that.
Speaker 1 (20:35):
That's Kat Bethay and Matt Mills of the Oregon Department
of Forestry and details on the Emerald ashbore and invasive
insect they're trying to keep from gaining a foothold in Oregon.
You can learn more on the website oregoneab dot com.
If you want to can and preserve food from your garden, fishing,
(20:56):
or hunting, Oregon State University is ready to help create
a food Preservation Hotline. Jared Hybrid Swanson is with OSU
and joins us on Local Voices. Jared, what's the goal
of the Food Preservation Hotline?
Speaker 8 (21:10):
The Food Safety and Preservation Hotline is a service provided
by Oregon State University Extension and our goal is really
to help people preserve some of the great fruits and
vegetables and foods that we have here in the Northwest,
and to do so safely. There's some risk that always
comes with preserving food, whether it's canning or drying or
dehydrating or freezing, and we want to make sure people
(21:31):
know some good techniques and they have access to reliable
recipes so they can keep good quality, good taste, and
also keep everybody safe who's enjoying that food.
Speaker 1 (21:39):
So how does it work when you call the hotline?
And who staff's the hot line?
Speaker 8 (21:44):
Yeah, so it's staffed by mainly by volunteers. These are
folks that have gone through a pretty rigorous training program
with the Extension Service. They take about an eight weeks
to take a class where they do hands on labs
and they do in person lefetures and exams and quizzes
to make sure they're up to speed on food safety,
(22:05):
food handling advice, all the techniques of canning, pressure canning, freezing, dehydrating, smoking, curing, pickling, fermenting.
They learn about all of those things as well as
how they help customers and consumers figure out the best
recipe for their goals. They take that class and one
of the options they have for volunteer service is to
(22:27):
staff the hotline, and we staff it mainly during the
busiest harvest season, so July through October, when all of
our farms and forests and everything is booming with food
and people are looking for ways to preserve it. The
same volunteers also teach classes in communities throughout the state,
and they answer questions online, and they're really out there
(22:51):
in the community trying to give people access to reliable,
safe recipes for food preservation.
Speaker 1 (22:56):
Are there certain hours that the hotline is available?
Speaker 8 (22:59):
Hotline is open nine am to four pm Monday through
Friday from July seventh through October tenth this year. That's
our main season, And if people call outside of that season,
Let's say you've got your canning, you've got back from
a hunt, and you're canning elk or something late in November,
you can leave a message on our hotline and volunteers
(23:22):
check it periodically throughout the off season as well, but
it's checked every single day during that nine am to
four pm window during the main canning season.
Speaker 1 (23:32):
What are some of the most common questions.
Speaker 8 (23:35):
Yeah, we get a pretty wide range of questions, but
this time of year when the hotline starts, it's mainly
people who are dealing with an abundance of fruit, particularly berries,
and they're looking for recipes for making jams and jellies
and pie fillings. They want to know how they can
can those fruits safely or freeze them and keep good quality.
(23:56):
As this season wears on, I'd say the most popular
over the course of the season is tomatoes and salsas
a lot of people want good recipes for canning salsa
or finding ways to preserve their tomatoes. Last big topic
area I'd say we get is about preservation equipment, troubleshooting,
(24:16):
pressure canter gagers, dehydrator motors, different people. Technical issues people
have with their equipment and they want to know is
it safety, use, where they can get parts, how they
can fix it. Oftentimes we direct them to the manufacturer,
but I'm We're happy to help people suss out kind
of the safety of their equipment as well.
Speaker 1 (24:35):
Why is it important to follow the proper procedures when
canning or freezing or even freeze drying food. Can you
get sick?
Speaker 8 (24:46):
Yeah, that's a great question. We like to say that
cooking is an art, but food preservation is a science.
You take food that's inherently perishable when you harvest it,
and you're trying to find a way to then the
shelf life of it. You're kind of playing with bacteria
and microbes. You're trying to find ways to slow down
their growth, and unfortunately, some of the techniques we use,
(25:10):
like canning, also create conditions for some nasty bacteria to
grow and make people sick. So there's a science behind
it where we use tested recipes to guarantee that we
were using the right controls, the right ways to prevent
bacteria or yeast or mold from growing on our foods.
And you can't make those things up. You can try
(25:31):
and you might be successful, but there's also an inherent
risk that you're going to create the wrong conditions and
you're going to let those pathogens, those nasty bacteria that
can make us sick grow. And the scary one of
course that makes the news every now and then is botulism,
which is not just a disease of the past, of
pioneer days or something. It's very much caused by a
(25:52):
bacteria that's still in our soils today and it's rare, fortunately,
but a high percentage of people who contract bochylism do
die from it, and one of the leading causes of
it is consuming improperly canned low acid foods, so smoked
salmon or canned green beans that have been done without
(26:12):
a research based technique are really high risk foods to eat,
So we recommend that if you follow the research based
techniques for that, follow the right recipes, and know how
to use your pressure canner, it can be done very
very safely. Even if it's not botulism that you're concerned about,
there are other illnesses that we contract from eating food
(26:33):
that's been handled improperly. So freeze dried food or dehydrated
food can still have some viruses and bacteria on them
that can make us sick. So good food handling, good recipes,
good techniques, preserves good quality and keeps the food safe.
Speaker 1 (26:49):
So food preservation has been around for a long long time.
Techniques that maybe gramma and grandpa used, those have changed
over time. Research has shown us that there are different
ways to do it now that are safer.
Speaker 8 (27:03):
Yeah, that's a great question. It's a mix. A lot
of the techniques that grandma and grandpa used are still great,
viable techniques that people use today, and then some of them,
over time research has shown are maybe not the best.
You know, a couple of examples. You know, back in
one hundred years ago, it was really common people would
seal their jams and jellies using paraffin wax, and oftentimes
(27:26):
those jams and jellies would get moldy underneath that wax,
and people used to scrape it off and just eat
that jam and jelly and they didn't get sick from
it necessarily right away. But we've learned with advances in
medical science that sometimes those molds produce toxins that don't
make you ill that day, but if you continually eat
jams and jellies that have been molded over years and years,
(27:48):
that some of those molds have toxins that can lead
to cancer. So that's just one example of a technique
that we've learned over the years that we want people
to avoid. So We use boiling water canners to process
our gams and jellies now, which entirely prevents mold from
growing on them, so we don't have that concern if
they're processed properly. Other techniques like fermented sauer kraut, some
(28:10):
of the same techniques that maybe your grandparents were using
are still the ones that we teach today. Those have
been around for in some cases thousands of years and
they've stood the test of time. We just have new
some new equipment to make it a little easier for
us these days.
Speaker 1 (28:24):
How many master food preservers are there in Oregon and
what's it take to become a master food preserver?
Speaker 8 (28:32):
Yeah, we have about two hundred master food preservers across
the state, all the way on the east side out
in Le Grande and Pendleton and then all the way
down to Grant's Pass in the southwest and up in
Astoria area in the northwest. Are really covering most of
the corners of the state and it's a big commitment.
It's not just for someone who is interested in learning
(28:53):
about canning or drying. We have one off classes for
that to teach community members about those tech niques. But
these are people who really want to take a deep
dive and learn the science behind food preservation. They take
an eight week class and they have to pass the
final exam. They undergo a series of eight labs that
they participate in where they get to practice all of
(29:15):
the food preservation techniques, and then they give back. They
do about forty hours of service a year minimum. Many
of them do much more than that. They do hundreds
of hours of service in some cases. And it's a
rigorous course, but it's for those folks who love food preservation,
who want to help their community and want to give
back a bit.
Speaker 1 (29:33):
Jared, thanks for joining us the Local Voices. That's Jared
hibbrid Swanson with the Oregon State University Food Preservation Hotline,
where you can get tips and advice about all varieties
of preserving food. Thanks for listening to Local Voices. I'm
brad Board. You can hear past episodes on the iHeartRadio
app under the podcast tab. Local Voices is a public
(29:54):
affairs presentation from iHeartRadio
Speaker 2 (30:00):
Zo
Welcome the local voices. I'm brad Ford. This week, Oregon's
preparing to help celebrate the country's two hundred and fiftieth
independence date next year. The portent Fire officially announced its
name and held a block party to celebrate the Oregon
de Proverty of Forestry is asking for help spotting the
Emerald ash borer, and if you preserve food, Oregon State
(00:24):
University's food Preservation hotline is ready to answer your questions.
Oregon is preparing to help celebrate the two hundred and
fiftieth anniversary of the independence of the United States next year.
Oregon Historical Society President Kerrie Timchuck is organizing the effort.
Here carry thanks for joining us on local voices. What
(00:46):
is the America two fifties celebration?
Speaker 2 (00:49):
Well, twenty twenty six is going to be the two
hundred and fiftieth anniversary of the signing of the Declarative
Independence the Founding Documents of the United States of America.
I know that there are listeners out there who are
old enough to remember nineteen seventy six was the Bisonentennial
two hundred anniversary. Well, we're fifty years after that next
(01:09):
July fourth, So across the country. There's going to be
celebrations of commemorations focusing on the two hundred and fifty
year history of America.
Speaker 1 (01:18):
So what is the America two fifty Commission for Oregon?
What's its job?
Speaker 2 (01:23):
Well, each state was asked to form a some sort
of commission to provide guidance for that state's activities. So
the organ legislature last year passed legislation creating the Commission
and naming me as head of the organist or society
as chairman, and giving us a mission of coordinating and
providing guidance to the two hundred and fifty observants here
(01:45):
in Oregon.
Speaker 1 (01:46):
So what type of input is the commission looking for?
Speaker 2 (01:50):
Well, we just now it's time. We're a year out,
a little under a year out now, and people are
I think, are really starting to focus. They began focusing
this July fourth on the the activities, you know, the
Revolutionary War states as I call them, Pennsylvania, Virginia, Massachusetts.
They've been at this for years, you know, mostly to
drive tourism. Come see you know, the Boston t Harbor
(02:12):
comes see Independence Hall, comes to the battlefields of Yorktown.
Here in the Western States. Of course, we weren't involved
with the Revolutionary War, and in seventeen seventy six the
only inhabitants of what would become the state of Oregon
were of course the indigenous people. So we've been at
the Western States have been a little bit later than
in getting involved, but now I think we're all involved.
(02:32):
There's commissions in every state, and would urge everyone to
go to the website Www. Oregon two fifty dot org
and there they'll find information and on how to get involved,
and as well as a couple of online exhibits.
Speaker 1 (02:48):
So there will be an America two fifty Oregon Community Calendar.
What's it take to get an event listed there?
Speaker 2 (02:56):
Well, just to submit it to the to the website
and also you know you'll read more there about the
nine excuse me, the seven guide posts that the commissioners adopted,
you know, kind of the purposes and the goals of
the commemoration here in Oregons. So as long as they
fill one of those guide posts. But I imagine there's
going to be activities and you know, July fourth activities
and before that across the state focusing on you know,
(03:20):
the celebrating America's and Oregon's history, and so we'll have
a calendar up there so you can find out where
events are going on and just keep people more informed
about all that's planned as we lead up to the
big day.
Speaker 1 (03:32):
Now there are America two fifty Oregon traveling exhibitions. What
are they and how can they be used?
Speaker 2 (03:39):
That's great? Yeah, and we in contracted with one of
Oregon's most acclaimed photographers, Peter Marbach, and the last year
we sim around the state with two assignments. One was
to photograph Oregon's most scenic places, the power of this
place we call it. And these are these are you know,
(04:01):
scenes that probably were been unchanged since since seventeen seventy six,
you know, Mount Hood, the great views of the Pacific,
the sand Dunes, Smith Rock, you know, just stunning vistas
that Oregonians have protected all these years. The other exhibit
is called in the Pursuit of Happiness, and it's photographs
of Oregonians enjoying themselves at the myriad of community festivals
(04:25):
and activities we have here in the state, from the
Rose Festival here important of course, to the Rhododendron Days
in Florence, to the Garlic Festival, just kind of Oregonians
coming together. And so we've got wonderful photographs on both
those themes, and they are online. It's an online exhibit,
but we've also turned them into actual physical exhibit which
(04:46):
will be traveling the states to community centers and libraries
and civic centers and history museums around the state. You
can sign up for those at the website.
Speaker 1 (04:56):
So where can people find out more about the America
two fifty celebration in an Oregon, Well.
Speaker 2 (05:01):
The best place to go is is the website www
dot orgon two fifty dot org, and there'll be celebrations
going on, you know, around the country, and you know,
they it's it's it's time to be patriotic and you
know what America has accomplished. But we also have to
remember that we haven't always had taken the right step
(05:25):
in America. So we're also remembering all of all of
the history and looking back and seeing where we could
have could have done better. Here at ohs now we
have it. We just opened up an exhibit about the
Yasui family, this Japanese American family that immigrated to Oregon
in the early nineteen hundreds, and we're Orchidoue and store owners,
(05:47):
and then of course got caught up in the events
after Pearl Harbor when their land was taken away from
them and they were put into in tournament camps. And
you know, that's a story here in Oregon and the
other Western states that that needs to be told, you know,
and hopefully, you know, history will inspire us in this
whole celebration commemoration, will inspire us to build on the
(06:09):
past and to work together toward a better future.
Speaker 1 (06:13):
Carry thanks for joining us on Local Voices. That's Carrie
tim Chuck, the president of the Oregon Historical Society, with
details about how Oregon is getting ready to celebrate the
two hundred and fiftieth anniversary of the independence of the
United States. Portland's new WNBA team announced this week. They
use the name from the original team in two thousand,
(06:35):
the Portland Fire. A block party was held at the
Rose Quarter. This is Portland Fire president Claire Hamil. We
think this.
Speaker 3 (06:41):
Brand is bold. It's modern, right. It goes back to
the heritage of where we've been, the strength of how
powerful this city is around women's sports, but it does
it in a new and modern way. David Creech, if
he was doing this. He would tell you that every
single La Clement in this, in the logos, in the typography,
(07:03):
in the color is a nod to Portland and of
course all of Oregon, all the way up to Shaheli's Washington,
as I like to say, So we are excited about it.
Let's talk about the colors. Everybody's like, this is too
much to tell everybody. I don't think it is. We
have a lot of new colors and it's gonna be fun, right,
(07:26):
So we're gonna build on the colors, you know, and
we're gonna bring in a fire brown, a fire pink,
you know. We are going to bring in a blue, which,
if you know the view of Mount Hood, it's that
blue that comes off the glaciers. Everything is thought about
in terms of Portland. Woo right, Okay, let's let's keep moving.
(07:47):
Let's talk about the Rose. So we couldn't be more
excited to use this new icon. This is an intentional
nod to the Rose City, to our city, the Rose City.
It's bold, it's modern, it's unapologetic, and I think it
speaks to Portland and the vibrancy that we have here.
(08:11):
Just to talk a little bit about the Rose one
of the things you'll notice. Since I'm wearing it, I
can just model of the rose for you. If you
look at when you go on the website and take
a look at this, you'll notice that the architecture of
the MODU Center is in the middle of this rose.
You'll also notice that the flames that come out of
(08:32):
the petals of the rose, they're rising high. Right. That's
for US Portland, right, So this rose, we're really excited
about it, and you can see that up on screen.
Let's talk a little more about the rose. Go to
the next slide, and there it is. The Mota Center
is literally in the middle of everything. It's our home.
(08:54):
And this is a good chance for me to thank
everybody at the MODA Center who helped make this possible.
We could never have done it without Joyo, who heads
up food and Beverage and her team. This party is
for US Portland and we have an amazing team here
and we're gonna do a lot more of this. Let's
(09:15):
go on and let's talk about this. So the twelve Bridges,
if you know Portland, there's twelve bridges and these bridges
inspired this typography, and there's twelve letters. Interestingly, in the
Portland fire, and so every detail about the bridges was
brought in and you can even see little jagged lines
(09:38):
in the logo which are thorns. So everything was thought about.
And then one more logo to talk about, which is
the pa. We are so excited about this. The pea
represents the city that we will play in, and that's Portland,
(09:59):
and we're excited. If you look at the top of it,
it is the shape of Mount Hood literally and if
you look down the side of it, it's the curves
from the Rose. So this is like a power pee
for us, and we hope I see a lot of
people wearing it. There we go and you will see
(10:20):
all these logos around Portland. There's actually even billboards in northeast.
You'll see it in southwest and southeast. Coming up.
Speaker 1 (10:30):
WNBA player Lindsa Yamasaki grew up in Oregon City and
addressed the crowd.
Speaker 4 (10:34):
Oh, it feels so good to be here in front
of these fans. I've run into multiple people today that
I played against that watched me play. It feels like
this is my home. This community is my home. The
last time I was in front of a Portland fire community,
it was when I was playing here against the Portland Fire,
and that was a full circle moment as a girl
(10:56):
from Oregon City that had come home to play against
these against this team as a professional athlete. When I
was young, I wanted to be the first woman in
the NBA because there wasn't a league for me. But
I had high goals. It wasn't until high school when
the W was launched that I immediately shifted my goals
(11:18):
and I wanted to be in the W because that
was the league that reflected me. And I immediately looked
at those women and said, I want to be them,
or I want to be better than them.
Speaker 5 (11:28):
That's the goal.
Speaker 4 (11:30):
I say that because of the importance of having role
models that look like you, role models that you can
go and watch and see that inspire you and ignite
your dreams. I have two daughters, i Go who's eight,
and Rocky six, and this is their friend and teammate, Peyton.
(11:51):
They are girls.
Speaker 2 (11:53):
They are the.
Speaker 4 (11:53):
Second thank you, They're the second grade Southeast Basketball Champions.
But when I asked Ika this morning who her favorite
team in the W is going to be, she said, well,
it has to be Portland, and it just was again
a full circle moment to say that I have my
girls here now and they can watch these women and
(12:15):
be inspired and set high goals and dreams. I'm happy
to be here and be a part of it.
Speaker 1 (12:20):
Yahoo Holden Mayor Keith Wilson says, it's an exciting time
for the Row City.
Speaker 5 (12:31):
Now, this is a good day. We're going to start
with the littles. You know, I came here early and
I interviewed Claire and Tierra and Olivia, and we were
talking about dreams. And you know what they said to me.
They said, when they grow up, they want to play
on a WNNBA team. You see, they're smart. They know
the hottest ticket in the United States right now is
(12:55):
women's professional basketball. Let's give it up for that.
Speaker 1 (12:58):
Yeah.
Speaker 5 (13:00):
I get goosebumps just thinking about that. We really owe
Claire the Portland fire the owners a debt of gratitude
from choosing Portland because they see a city on the rise.
I see a city on the rise. I'm working with
our council, with our county commissioners. We're working our tails
off to make sure Portland is a safe and welcoming
(13:23):
city for everybody to thrive in. And that's what we're
going to do. Let's talk about the Motive Center and
the VMC, the Veterans Memorial. We're investing in scoreboards right now.
We're updating it. At the Veterans Memorial Coliseum. We're doing
the largest innovation that we've ever done on record at
that venue. Because we talk about Pioneer Cordeau Square being
(13:45):
our living room, right but when we think about the
Rose Quarter, this is our entertainment room. This is where
we come to get excited, where we come to see
professional basketball and we see the best in the world.
And that's what we're going to be bringing to Portland
right now. So I just want to say thank you, Claire,
to all the girls and all the women who've worked
(14:06):
their tails off to make this moment a reality. The Blazers,
the Thorns, the winter Hawks, Yes, the Pickles, but now
we got the Fire.
Speaker 1 (14:21):
Give it up, everybody.
Speaker 5 (14:23):
How cool is that.
Speaker 1 (14:26):
The Cord and Fire has prey sold eleven thousand tickets.
Their goal is to sell seventeen thousand before the season begins.
The Oregon Depovermt of forestbree is looking for an invasive
insect called the emerald ash boar. This is the time
of year that they leave trees and they aren't visible
for very long. Kat Bethay and Matt Mills are experts
(14:49):
on the insects and they join us on local voices.
Matt tell us about the emerald ash boar.
Speaker 6 (14:55):
So the emerald ash boor is an invasive pests that
comes to us Northeast Asia. It is a small beetle
that this larvae burrow into underneath the bark of ash
trees and they start feeding on the nutrient rich layers,
and over time, enough of these larvae build up in
the tree that it will kill an ash tree.
Speaker 1 (15:14):
What do they look like?
Speaker 6 (15:15):
Well, the beetles themselves are quite small. They're about half
an inch long. They have a slender body, and their
exterior exoskeleton can be anywhere from a dark green to
kind of a brassy green and even kind of a
bluish green, but generally they're gonna be around an animal green,
hence the name.
Speaker 1 (15:31):
Now, this is the time of year that they start
to emerge. What's happening?
Speaker 7 (15:36):
So what you're seeing right now are adult beetles emerging
from ash trees, and that actually creates that characteristic D
shaped exit hole. Those adults will go out ude of
the tree. They will fly around, so this some minor
feeding on the leaves and nate and then die all
of it. About six weeks. They will lay their eggs
(15:57):
on the exterior of the ash trees and then come
fall as of eggs hatch. They'll actually crawl back into
the interior of the ash which is why it's so
difficult to find EA B.
Speaker 1 (16:07):
And so then do they stay in there until this
time next year?
Speaker 7 (16:12):
Yes, they will. They spent majority of their larval life
stage inside of the tree, which makes them a very
cryptic and hidden bug. And again one of the issues
with detecting.
Speaker 1 (16:21):
This test, and they do their damage inside of the tree.
Speaker 7 (16:24):
Yeah, the adult feeding on the leaves is a really
minor form of damage. Primarily it's that larval life stage
that's inside of the tree where they're eating that new
treeent rich layer that is going to cause the majority
of the damage to the tree.
Speaker 1 (16:37):
So why should we be concerned about the emerald ash
bore is? Does it? Can it grow out of control?
Speaker 6 (16:43):
Yes, very quickly. Emerald ashbour reproduce rapidly and after several
years they'll start moving on to other trees in the
neighborhood and then over maybe the course of a decade,
they'll start spreading across an entire city. And unfortunately, our
North American ass trees have no little to no reason
since the Emerald ash for they aren't able to defend
themselves from it. So all of our native ash trees,
(17:05):
the Oregon ash, and even our planted ash trees in
our urban areas and our communities are all highly susceptible
to eav and rough estimates say that one in a
thousand trees will survive an emeral dash for infestation.
Speaker 1 (17:19):
Wow, where have they been found in Oregon so far?
Speaker 6 (17:22):
We've found them in forest growth. We found that population
in twenty twenty two, and then last summer we found
a second population about five miles east of Woodburn.
Speaker 1 (17:33):
And so what do you do when you find them?
Can they be stopped?
Speaker 6 (17:36):
It depends on how damaged the tree is. If the
tree is still fairly healthy and you caught the infestation early,
there are pesticide treatments that can be applied to the tree,
and depending on the method and the timing and the
application type, it can be very effective. Unfortunately, they are
not cheap to deuce.
Speaker 7 (17:54):
We can't do it on a landscape scale.
Speaker 6 (17:55):
We couldn't treat every single ash tree in Oregon.
Speaker 7 (17:58):
The state have done some preventive measure such as a
very vast array of trapping and surveying throughout the state,
and so early detection means that we have more options.
At a certain point when the tree has already lost
the majority of its canopy, the only option really is
to remove the tree and prevent future generations from hatching.
Speaker 1 (18:17):
Is this why it's important not to move firewood from
place to place across the state.
Speaker 6 (18:23):
Yeah, because those larvae are living under the bark. You
can often have an infested tree with no symptoms until
it's been infested for three or four years. So somebody,
let's say in forest growth, cuts down an ash tree
that still looks fairly healthy, will it could still have
emeral dash for it in it, And if they transport
that firewood down Eugene or out to the coast, they're
bringing an emerald dashboard to those communities.
Speaker 1 (18:43):
That is Emerald ash for common in other parts of
the country.
Speaker 7 (18:47):
Since it's discovery in Detroit, Michigan, in twenty twenty in
two thousand and two, it has actually spread rapidly through
the Midwest and East coast. By twenty sixteen, it was
actually already in sixteen other states and there were federal quarantines.
But unfortunately, in twenty thirteen, EAB was found all the
way in Colorado, which is our next closest infestation, and
(19:09):
that infestation actually hopped several federal quarantines that were existing
of time.
Speaker 5 (19:14):
Now.
Speaker 1 (19:14):
Is the emerald nash boar similar looking to other insects?
Are they easy for people to confuse?
Speaker 6 (19:20):
Yeah, we have a lot of lookalikes in Oregon. The
Golden View pressed beetle is one of our native beetles
that breaks down connifer wood, and people will often confuse
that for Emerald dash for. It is a small green beetle,
but if you look closely, it looks quite a bit different.
We have a website called oregoneab dot com where people
can go to that website, navigate to identification page and
(19:42):
learn the signs and symptoms of EAB, and they can
find a lookalike sheet the Department of Agriculture created to
help you to help them distinguish between Emerald dash for
and similar looking species. If there's anybody out there that's
familiar with the bronze birch boor it looks very similar
to that.
Speaker 1 (19:58):
So do you want people to do if they find
one or think they found one.
Speaker 6 (20:02):
We'd like them to go to the Oregon Invasive Species
Hotline and just report that online. We'd like to see
a picture of the beetle if they saw it, or
the damage the beetle causes if they've identified that, and
a location on GPS would be great, and then even
in an address is fine. We just need to know
where they saw the insect.
Speaker 1 (20:20):
And what they saw great, anything else you'd like to add.
Speaker 7 (20:23):
The number one way that all Orgonians can protect our
forests and our riparian areas is by not moving fire
with this summer. So we just want to thank everyone
for already preemptively for.
Speaker 6 (20:34):
Not doing that.
Speaker 1 (20:35):
That's Kat Bethay and Matt Mills of the Oregon Department
of Forestry and details on the Emerald ashbore and invasive
insect they're trying to keep from gaining a foothold in Oregon.
You can learn more on the website oregoneab dot com.
If you want to can and preserve food from your garden, fishing,
(20:56):
or hunting, Oregon State University is ready to help create
a food Preservation Hotline. Jared Hybrid Swanson is with OSU
and joins us on Local Voices. Jared, what's the goal
of the Food Preservation Hotline?
Speaker 8 (21:10):
The Food Safety and Preservation Hotline is a service provided
by Oregon State University Extension and our goal is really
to help people preserve some of the great fruits and
vegetables and foods that we have here in the Northwest,
and to do so safely. There's some risk that always
comes with preserving food, whether it's canning or drying or
dehydrating or freezing, and we want to make sure people
(21:31):
know some good techniques and they have access to reliable
recipes so they can keep good quality, good taste, and
also keep everybody safe who's enjoying that food.
Speaker 1 (21:39):
So how does it work when you call the hotline?
And who staff's the hot line?
Speaker 8 (21:44):
Yeah, so it's staffed by mainly by volunteers. These are
folks that have gone through a pretty rigorous training program
with the Extension Service. They take about an eight weeks
to take a class where they do hands on labs
and they do in person lefetures and exams and quizzes
to make sure they're up to speed on food safety,
(22:05):
food handling advice, all the techniques of canning, pressure canning, freezing, dehydrating, smoking, curing, pickling, fermenting.
They learn about all of those things as well as
how they help customers and consumers figure out the best
recipe for their goals. They take that class and one
of the options they have for volunteer service is to
(22:27):
staff the hotline, and we staff it mainly during the
busiest harvest season, so July through October, when all of
our farms and forests and everything is booming with food
and people are looking for ways to preserve it. The
same volunteers also teach classes in communities throughout the state,
and they answer questions online, and they're really out there
(22:51):
in the community trying to give people access to reliable,
safe recipes for food preservation.
Speaker 1 (22:56):
Are there certain hours that the hotline is available?
Speaker 8 (22:59):
Hotline is open nine am to four pm Monday through
Friday from July seventh through October tenth this year. That's
our main season, And if people call outside of that season,
Let's say you've got your canning, you've got back from
a hunt, and you're canning elk or something late in November,
you can leave a message on our hotline and volunteers
(23:22):
check it periodically throughout the off season as well, but
it's checked every single day during that nine am to
four pm window during the main canning season.
Speaker 1 (23:32):
What are some of the most common questions.
Speaker 8 (23:35):
Yeah, we get a pretty wide range of questions, but
this time of year when the hotline starts, it's mainly
people who are dealing with an abundance of fruit, particularly berries,
and they're looking for recipes for making jams and jellies
and pie fillings. They want to know how they can
can those fruits safely or freeze them and keep good quality.
(23:56):
As this season wears on, I'd say the most popular
over the course of the season is tomatoes and salsas
a lot of people want good recipes for canning salsa
or finding ways to preserve their tomatoes. Last big topic
area I'd say we get is about preservation equipment, troubleshooting,
(24:16):
pressure canter gagers, dehydrator motors, different people. Technical issues people
have with their equipment and they want to know is
it safety, use, where they can get parts, how they
can fix it. Oftentimes we direct them to the manufacturer,
but I'm We're happy to help people suss out kind
of the safety of their equipment as well.
Speaker 1 (24:35):
Why is it important to follow the proper procedures when
canning or freezing or even freeze drying food. Can you
get sick?
Speaker 8 (24:46):
Yeah, that's a great question. We like to say that
cooking is an art, but food preservation is a science.
You take food that's inherently perishable when you harvest it,
and you're trying to find a way to then the
shelf life of it. You're kind of playing with bacteria
and microbes. You're trying to find ways to slow down
their growth, and unfortunately, some of the techniques we use,
(25:10):
like canning, also create conditions for some nasty bacteria to
grow and make people sick. So there's a science behind
it where we use tested recipes to guarantee that we
were using the right controls, the right ways to prevent
bacteria or yeast or mold from growing on our foods.
And you can't make those things up. You can try
(25:31):
and you might be successful, but there's also an inherent
risk that you're going to create the wrong conditions and
you're going to let those pathogens, those nasty bacteria that
can make us sick grow. And the scary one of
course that makes the news every now and then is botulism,
which is not just a disease of the past, of
pioneer days or something. It's very much caused by a
(25:52):
bacteria that's still in our soils today and it's rare, fortunately,
but a high percentage of people who contract bochylism do
die from it, and one of the leading causes of
it is consuming improperly canned low acid foods, so smoked
salmon or canned green beans that have been done without
(26:12):
a research based technique are really high risk foods to eat,
So we recommend that if you follow the research based
techniques for that, follow the right recipes, and know how
to use your pressure canner, it can be done very
very safely. Even if it's not botulism that you're concerned about,
there are other illnesses that we contract from eating food
(26:33):
that's been handled improperly. So freeze dried food or dehydrated
food can still have some viruses and bacteria on them
that can make us sick. So good food handling, good recipes,
good techniques, preserves good quality and keeps the food safe.
Speaker 1 (26:49):
So food preservation has been around for a long long time.
Techniques that maybe gramma and grandpa used, those have changed
over time. Research has shown us that there are different
ways to do it now that are safer.
Speaker 8 (27:03):
Yeah, that's a great question. It's a mix. A lot
of the techniques that grandma and grandpa used are still great,
viable techniques that people use today, and then some of them,
over time research has shown are maybe not the best.
You know, a couple of examples. You know, back in
one hundred years ago, it was really common people would
seal their jams and jellies using paraffin wax, and oftentimes
(27:26):
those jams and jellies would get moldy underneath that wax,
and people used to scrape it off and just eat
that jam and jelly and they didn't get sick from
it necessarily right away. But we've learned with advances in
medical science that sometimes those molds produce toxins that don't
make you ill that day, but if you continually eat
jams and jellies that have been molded over years and years,
(27:48):
that some of those molds have toxins that can lead
to cancer. So that's just one example of a technique
that we've learned over the years that we want people
to avoid. So We use boiling water canners to process
our gams and jellies now, which entirely prevents mold from
growing on them, so we don't have that concern if
they're processed properly. Other techniques like fermented sauer kraut, some
(28:10):
of the same techniques that maybe your grandparents were using
are still the ones that we teach today. Those have
been around for in some cases thousands of years and
they've stood the test of time. We just have new
some new equipment to make it a little easier for
us these days.
Speaker 1 (28:24):
How many master food preservers are there in Oregon and
what's it take to become a master food preserver?
Speaker 8 (28:32):
Yeah, we have about two hundred master food preservers across
the state, all the way on the east side out
in Le Grande and Pendleton and then all the way
down to Grant's Pass in the southwest and up in
Astoria area in the northwest. Are really covering most of
the corners of the state and it's a big commitment.
It's not just for someone who is interested in learning
(28:53):
about canning or drying. We have one off classes for
that to teach community members about those tech niques. But
these are people who really want to take a deep
dive and learn the science behind food preservation. They take
an eight week class and they have to pass the
final exam. They undergo a series of eight labs that
they participate in where they get to practice all of
(29:15):
the food preservation techniques, and then they give back. They
do about forty hours of service a year minimum. Many
of them do much more than that. They do hundreds
of hours of service in some cases. And it's a
rigorous course, but it's for those folks who love food preservation,
who want to help their community and want to give
back a bit.
Speaker 1 (29:33):
Jared, thanks for joining us the Local Voices. That's Jared
hibbrid Swanson with the Oregon State University Food Preservation Hotline,
where you can get tips and advice about all varieties
of preserving food. Thanks for listening to Local Voices. I'm
brad Board. You can hear past episodes on the iHeartRadio
app under the podcast tab. Local Voices is a public
(29:54):
affairs presentation from iHeartRadio
Speaker 2 (30:00):
Zo
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