MARCH 23, 2012

The Pioneer Log Features

Iraqi food traditions come to Portland

Better Life USA organizes fundraiser for Iraqi refugees to start food carts
BY KEVIN RYAN
Staff Writer

Last summer, Lisa Kelly, the executive director of Better Life USA, asked two Iraqi refugees to cook for a neighborhood block party. The line outside their food cart was the longest, and the two Iraqi men, who spoke minimal English, were really opening up. When I saw that interaction, it was very moving, said Kelly. They were sharing a part of themselves and being appreciated. I thought, I need to get them jobs. A little over a year later, she has achieved her goal with her organization Better Life USA, a Portland-based non-profit organization that helps transition African and Middle Eastern refugees into American life with English lessons and cultural orientation. They have only been around for two years, but the organization is already doing great things. Their sponsorship and organization of food carts for the Iraqi refugees is their biggest project yet. The fundraiser they hosted on the night of March 10 had over 150 attendees from all walks of life showing their support for the Iraqi community. It featured tradition-

al Iraqi food that will be served at the food carts, which are expected to open in the summer. All the typical Middle Eastern dishes were laid out, which made me wonder: what made Iraqi food different? The difference is in the spices. That is what makes Iraqi food special, said Saad Al Ameri, one of the chefs. He told me that because of Iraqs unique geography, Iraqi food has a strong Indian influence. Many Southeast Asian spices like cardamom and cinnamon are featured more prominently in Iraqi food than in other Middle Eastern food. They also have the luxury of having lots of diversity in their ingredients, with various types of fish, vegetables, fruits, grains and spices unique to the area. The Iraqi people take pride in their food. Its our tradition, Al Ameri told me. There is an Arabic saying: even if two people cook from the same exact recipe, the result will be different because of the existence of the spirit of the chef. Its a saying very similar to what chefs in America are used to: you can taste the passion in the food. Al Ameri was right. I was amazed by some of the food, which was so different from the other Middle Eastern food I had eaten. The chicken biriani was a wonderful mix of deep,

rich spices with tender chicken and sweet pieces of fruit, and the kibi was wonderfully hearty and meaty, encapsulating what a good kibi should be. Best of all was the baklava: it had the distinctive taste of rose water, and was perfectly crispy and coated with delicious honey. The vegetables were something of a revelation for me as well, showing how much integrity can be kept by using the natural freshness and flavor of the vegetables. I was impressed with a lot of their food. Better Life USA had originally planned to own the food carts and take care of the logistics, but Kelly decided later in the process that it would be better for the Iraqis themselves to own the carts. Better Life USA is focused on the long-term effects of the transition to American life. Vocational dignity helps a successful transition. Theres some-

thing in the simple ownership of the cart that makes for a good transition, she said. Kelly explained that Better Life USA isnt only creating jobs for the Iraqis, but also giving them dignity in their work and making them a part of the community. The cultural transition is a delicate process that many organizations dont completely understand or pay attention to, but Kelly and her team maintain that providing a quality transition is essential, and Better Life USA reflects their commitment. Kelly and her team have a great passion for their work, much like the Iraqi chefs have a great passion for theirs. Their united interests will help to provide a successful transition of the Iraqis. By accepting the cuisine of people, said Kelly, we are accepting the people themselves.

PHOTOS COURTESY OF BETTER LIFE USA, TAKEN BY ASHLEY AND KELLEN PERLBERG

One of the many Middle Eastern dishes served to the 150 attendees of fundraiser on March 10.0

TriMet Diaries: Line 39

BY SARA BALSOM
Staff Writer

Because the 39 stops directly in front of Templeton Student Center, many Lewis & Clark students are used to riding this bus to connect to a line going downtown when the Pioneer Express isnt running. But the 39 can also serve as a means to spend a quiet afternoon in the SW Portland/Hillsdale neighborhood. Vastly unexplored by most LC students, this neighborhood just beyond Fred Meyer on Barbur has a wealth of hidden gems. SW Barbur and Bertha boasts some slightly shady yet inexpensive restaurants: Golden Touch Family Restaurant has all-day breakfast and The Crab Bowl is a greasy fish joint by day and a dive bar by night. From here, however, the food selection on the 39 route only gets better. If you take the 39 up past Fred Meyer, you will be pleasantly surprised by the SW Capitol and Sunset stop. It may look like your average commercial strip, but dont be fooled by first impressionsthe food here exceeds expectations. Baker & Spice bakes all their treats from scratch, using local high-

quality and organic ingredients. Their croissants will melt in your mouth and the charming atmosphere will melt your hipster heart. The soup and sandwich selection is decent, if slightly overpriced, but their desserts are what will have you coming back for more. In the same 25-yard strip, you will find the co-op grocery Food Front; Pizzicato, which sells gourmet pizza by the slice; and Three Square Grill, which prides itself on its extensive menu of vegan, vegetarian and gluten-free dishes. Walk up SW Sunset Blvd, and you will find two local gems. Hillsdale Brewery & Public House should satisfy your craving for McMenamins delicious pub food, and Salvador Mollys offers an interesting selection of tropical fusion food during the day and drinks at night. The eccentric decorations and young wait-staff also make it a lively spot for a date or a day out with friends. SW Capitol also boasts a ballet studio, two clothing stores, a paint-your-own pottery shop and a board game store that hosts game nights every Thursday. There truly is something for everyone here and this underrated area deserves to be explored by anyone looking for a good time.

If youd rather exercise your legs than your wallet, get off the 39 at SW Terwilliger and Burlingame Terrace. This almost-hidden stop in the midst of a well-to-do residential area provides access to George Himes City Park, where you can bike, hike, run or walk along paved and unpaved trails. Take Marquam Trail all the way through the small park and it will drop you just a few blocks from a bike path that starts at the Willamette Sailing Club and winds its way along the Willamette river before dropping off by the Ross Island bridge. On a sunny day, the ride is quaint and easy enough for even novice bikers. Hardy cyclist commuters will find an alternate route into downtown by taking SW Moody Avenue to SW Harrison. The 39 is a great line to take for a date, an afternoon adventure with friends or for bike access to downtown Portland. The only downsides to this line are that it doesnt run on the weekends, and that, at around 3 p.m. on weekdays, the bus becomes a seething pit of Wilson high school students and their hormones. Be that as it may, the 39 has a lot to offer to anyone looking for a pleasant afternoon adventure.

PHOTO BY SARA BALSOM

The selection of organic produce at Food Front Cooperative Grocery is impressive.