January: It’s Time To Feel Your Oats
January is National Oatmeal Month, according to Quaker Oats. And when you stop to think about it, the month and the meal make a good match - mushy, bland, but ultimately satisfying, if approached in the proper spirit.
So, without further ado, some fascinating facts (courtesy of Quaker) to fuel the festivities:
Almost 90 percent of the oatmeal sold is used as cereal, as opposed to an ingredient in recipes.
Sixty percent of cooks surveyed said they made oatmeal on the stovetop, with the rest opting for the microwave.
The most popular oatmeal toppings: milk (mentioned by 50 percent of the people polled), sugar (36 percent), fruit (12 percent) and butter or margarine (9 percent).
Among the more unusual toppings cited: peanut butter, eggnog, molasses, whipped cream, macadamia nuts and sunflower seeds.
Portland (No. 6) and Seattle (No. 9) rank among the top 10 cities for oatmeal consumption, in pounds per person (sorry, Spokane).
For a free recipe brochure, send your name and address to: Lower-Fat Favorites From Quaker Oats, P.O. Box 487, Dept. N, Chicago, IL 60690-0487 (allow four to six weeks for delivery). Or check out Quaker’s Web site at www.quakeroatmeal.com
While we may not have made the oatmeal cut, Spokane still stands tall in the O.J. world (as in blood orange, not bloody glove).
Tropicana Pure Premium reports that Spokane and Seattle/Tacoma are the top two markets for per-person sales of its extra-pulpy orange juice, called Grovestand.
But just to complicate things, when you combine sales figures for both Grovestand and the medium-pulp Homestyle, Boise comes out on top, followed by Salt Lake City and Portland. We object, your honor!
In the pink
If grapefruit is more your style, the Florida Citrus Commission is pushing a plan called the Heart-Healthy Grapefruit Diet, an eating and exercise regime that includes two servings daily of grapefruit or grapefruit juice. For a free copy, write to: Grapefruit Diet, The Florida Department of Citrus, P.O. Box 148, Lakeland, FL 33802-0148.
Up to date
Finally, if you’re one of the few people who hasn’t yet received a 1997 calendar as a gift or a marketing gimmick, Gourmet magazine and the milk industry people are offering a free one called “Hot Chefs, Cold Milk,” featuring dairy-based recipes from five New York-area chefs (yes, they’re wearing milk mustaches). To get one, call toll-free to (800) 949-6455 and press 1, then 2.
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MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.
We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.