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Taste of Home

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The Taste of Home Cooking School is coming to Roseburg!

April 21st 2016 at Umpqua Community College’s Jacoby Auditorium 

Door open at 5:00    Show starts at 6:30

General Admission Tickets        $15

VIP Tickets                                   $60

         -VIP tickets include early entrance at 4:00, extra goodies in event bag including a Taste of Home Cook Book, catering by UCC Culinary School, and a special meet and greet with the TOH chef.

To purchase tickets please visit us in person at The News-Review office or you can purchase tickets at the door.

About the Taste of Home Cooking School

The Taste of Home Cooking School is America’s leading cooking school program. We inspire up to 140,000 passionate home chefs each year at 200+ events across the country. Our professional culinary specialists demonstrate recipes, cooking methods, practical kitchen tips, and plating techniques in an entertaining and educational environment.

At the Taste of Home Cooking School show, attendees experience two hours of exciting recipe demonstrations using seasonal ingredients that are easily found at the local grocery store. We show step-by-step how to create satisfying and flavorful dishes.

All Taste of Home Cooking School attendees receive a valuable gift bag filled with money-saving coupons, product samples and a Taste of Home Cooking School magazine. Additionally, some attendees will go home with an exciting door prize or one of the tasty dishes that will have been prepared during the show.

We invite you to come join us, and “Let’s Get Cooking!” 


Plan to can meat this year for quick meals in the winter

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There is nothing more comforting to me on a cold day than a warm bowl of soup. Any type of soup hits the spot. I grew up eating a lot of soup and I must have fond memories of it because I now make soup most weeks, during the cooler months. Growing up, soups worked as a quick weeknight meal. My mom used home canned goods to create a wonderful soup. She would use home canned chicken or beef with several cans of vegetables and a starch of some sort like pasta, rice, potatoes or wheat berries. Very much like the beef barley soup recipe with this article.

When meat is on sale it is a great time to pick up extra to can for soups, enchiladas and quesadillas. When canning meat, you can process it in pints or quarts depending on the size you need

There are many factors that effect the processing time for meat in a pressure canner. One is the elevation where you live and what size jar you are processing. Are you planning to can the meat with bones or without? Will it be ground or in chunks as a raw pack or hot pack?

Each decision on how to can your meat will affect the processing time. Contact the OSU Extension Food Preservation hotline with questions or find all the information on how long to process specific meat at Oregon State University online catalog" target="_blank">.com/5ndnub5u. Growing up we used chicken breast and London broil as our meats of choice for soup bases.

Soup is one of my favorite types of leftovers to have. It warms up so nicely and it is easy to make extra to have later. Most soups can be made in a half hour especially when using already canned meat. This makes soup an easy choice on busy nights.

Another benefit is many soup recipes are packed with vegetables. Chili is one of those soup recipes that is surprisingly packed with vegetables; beans, tomatoes, onions and peppers. Then each one seems to have its own unique taste by adding meat, grains, more vegetables and blends of spices. The white chicken chili recipe has the addition of sour cream and lots of spices to provide a distinctive flavor.

Another family favorite of ours on a busy weekday night is chicken and dumpling soup. There are so many slight variations you can make on this soup, but today I am sharing a chicken and dumpling casserole recipe. I thought it might give all of you chicken and dumpling fans a new way to enjoy an old favorite.

The next time you need a quick healthy meal for your family, think about soup. Make extra and use it for leftovers or freeze it for another day. Take advantages of sales and save yourself time cooking dinner for your family by canning meat in advance.

The new age of tourism promotion

Remember the 2011 movie “Money Ball”? It starred Brad Pitt as a general manager of the Oakland Athletics baseball team and centered on how he fundamentally changed the game by introducing statistics and analytics. Today, every team in Major League Baseball has its own analytics department and the use of statistics and data is a fundamental tool used throughout the season.

Apparently the same phenomenon is happening in tourism promotion. This week the folks from Anvil Northwest gave a presentation on their work developing a marketing strategy to promote Roseburg and the region to travelers, and data analyses was the driving force behind just about all of it.

A little background: As you may remember, Anvil took over the job of tourism promotion last summer following a somewhat messy handoff.

For the previous 20 years, that job had been handled by the Roseburg Area Chamber of Commerce. However, growing tensions between city and chamber officials — based in large part on what city officials considered a lack of vibrancy and sophistication in the chamber’s promotion efforts, including its oversight of the visitor center — prompted the city to cancel the contract.

The new contract was put out to bid and Anvil was selected among four groups — including the chamber. Anvil was awarded a three-year contract worth nearly $1.5 million.

To say Anvil hit the ground running is an understatement. In October, Anvil gave a presentation to the Roseburg Economic Development Commission, a volunteer advisory board that helps with tourism promotion for the city.

Anvil General Manager/Creative Director Cam Campman unveiled a new logo — Experience Roseburg Oregon — for promotion on the website and elsewhere. The logo featured the word “Roseburg” broken into two lines to form a block. Campman also pulled the curtain back just a bit on the early stages of the promotion, showing a digital-heavy marketing strategy featuring eye-catching photos, videos, event calendars, interactive maps and other promotional tools.

“We’re going to be starting literally from zero with the whole site,” Campman said back then. “It’s going to bring us from the stone age to modernity.”

Campman and Anvil were back before the Economic Development Commission this week to give an update, and they continued to impress, especially the way they are using data gleaned from social media to drive the ad campaign.


The presentation showcased the format for the Experience Roseburg web site and explained how Anvil is using search data from Google and other sites to drive content. For example, Anvil uses the data on keywords people are using to search various sites for Roseburg-related tourism information to determine what attractions to feature on the Experience Roseburg site. The top attraction people search for when doing research on regional attractions? Not surprisingly, Crater Lake by far.

Other popular search words were “Wildlife Safari,” “Diamond Lake” and “waterfalls.” Surprisingly, searches using the keywords “wineries” and “vineyards” barely came up in searches.

“We were shocked how little ‘wine’ came up in searches,” Campman said. “I don’t know why that is.”

One likely explanation — people from outside the state probably associate the Willamette Valley with wine, not necessarily the Umpqua Valley.

Campman and members of his team also went over the planned advertising campaign, which is varied and extensive. A number of print and online ads will run in publications like the Travel Oregon and Travel Southern Oregon visitor guides, UV Magazine (the new local visitors guide),, and digital billboard at the Eugene Airport and on Interstate 5 near Salem.

On March 8, Travel Southern Oregon is kicking off its annual symposium, this one at Seven Feathers Casino & Resort in Canyonville. Hundreds of professionals associated with the travel industry — writers, photographers, publishers, agents, etc. — are expected to attend. The theme this year is “Inspire. Explore. Celebrate!”

And celebrate they will that Sunday evening — in Roseburg — as symposium attendees are shuttled to the Umpqua Valley Arts Association facility on West Harvard Avenue for food and drinks, followed by tours of downtown Roseburg.

Great exposure for Roseburg and area attractions to an especially influential crowd.

The launch of the Experience Roseburg website is also scheduled for March, although an exact date has not been announced.

The entire campaign is scheduled to officially launch on April 16 at Sunnyside, a live music venue spot on Jackson Street in downtown Roseburg that is so new it hasn’t actually opened yet. More on that in another column.

The launch party should be quite the happening. And as a side note, Campman said Wednesday that Anvil will be picking up the tab for the event, not the city.


Bon Appetit teaches children how to cook

WINCHESTER — Each student mixed their base of black icing with a variety of other colors — orange, dark blue, green, pink or light blue — to create a glaze for their galaxy cupcake during Tuesday afternoon’s activity at Roseburg Summer Fun’s Bon Appetit camp at Umpqua Community College.

“It turned out real good,” 10-year-old Tigerlily Whitebird said. “All the color tilted to one side.”

After the glaze went on, students added sprinkles, pearls and additional icing.

As soon as they were done pouring the glaze on their small cakes the students went to clean up.

And while the glaze was hardening, the students made a large cake to decorate later. Each student had a five-second turn to beat the ingredients together.

“I like eating what I make,” 8-year-old Brooke Sexton said.

Galaxy cupcakes were just one of many delicacies the fourth through sixth graders will make this week.

In addition to learning about baking and decorating, the students are also learning how to make appetizers, main dishes and use a Dutch oven.

In Dutch oven cooking, the students made breakfast pizzas and armpit fudge, and will have mac and cheese and brownies on the menu later this week.

All the recipes are designed to be child-friendly in both taste and ease of cooking.

Aiden Spurgeon and Jacob Townsend were friends before they came to camp and were excited about creating together throughout the week.

“My trick is to add a lot of color,” Aiden said, while Jacob went for a more understated look with just a few blue swirls.

“Cooking camps are always popular,” said UCC Camp Coordinator Susan Neeman. “We don’t force them to make anything or eat anything.”

Each student also gets to bring the recipes home with them.