Health professionals, researchers, chefs and writers have long known that behind the great taste of Oregon berries lies a powerful nutritional punch that is linked to health benefits such as avoiding cancers, cardiovascular disease and brain aging. Here are a few of the well-known professionals who believe Oregon berries are the go-to fruit for healthy delicious eating. If you are interested in contacting any of our “Caneberry Professionals” for an article, further information or to learn more about Oregon berries, contact Darcy Kochis and she will be glad to provide you with contact information for the correct professional.
Gary D. Stoner, Ph.D.
“Everyone should be eating five or more servings of fruits and vegetables every day, and one of those helpings should be berries,” said Dr. Gary Stoner, an expert in cancer prevention and control at Ohio State University. “When you put all of the new research together, you realize that berries are one of the most protective foods around.”
Dr. Gary Stoner is Professor of Medicine at the Medical College of Wisconsin (MCW) Division of Hematology and Oncology, specializing in the fields of chemical carcinogenesis and cancer chemoprevention. He serves as Director of the Molecular Carcinogenesis and Chemoprevention Program in the newly developing Cancer Center. Dr Stoner was formerly the Lucius Wing Endowed Chair, Department of Internal Medicine, and Director of the Cancer Chemoprevention Program at Ohio State University.
Chef Vitaly Paley
Chef Vitaly Paley has a history of doing his own thing. The Russian native was a piano prodigy, then left his country to attend Juilliard–then left Juilliard two years short of graduating. He went on to learn to cook in New York City and France. In 1995, with his wife, he founded Paley’s Place, a French-inspired restaurant in Portland, Oregon. Paley is also is an avid cyclist putting in 60 to 80 miles weekly.
The road cyclist says he gets most of the ideas for his recipes–which have won national recognition–while on rides. His favorite route, to Sauvie Island, takes him through fields of berries. “You get whiffs of what smells like blackberry jam,” he says. The scent inspired both his first energy bar flavor for his Paley Bar line–the Fruity Nut–as well as this berry-based energy drink. Both contain vitamins, antioxidants, and fiber.
16 ounces purified water
2 teaspoons ginseng extract
1 handful seasonal berries (out of season, use 1/2 cup frozen unsweetened berry puree)
Assemble all ingredients in a blender. Puree until smooth, strain if necessary. Will fill one 16-ounce squeeze bottle.
Award-winning cookbook author, cooking teacher, and frequent magazine contributor, Janie Hibler, was a founder of the International Association of Culinary Professionals and served as president from 1999-2000.
Her published cookbooks include Wild About Game (Broadway Books, 1998), winner of the James Beard Foundation Award; Best Book Single Subject 1999, Dungeness Crabs and Blackberry Cobblers (Alfred A. Knopf, 1991); a 1992 James Beard Awards Nominee, Fair Game (Irena Chalmers, Inc., 1983); a 1984 Tastemaker Awards Nominee; and The Berry Bible (William Morrow, 2004), a 2005 James Beard Foundation Award Nominee.
She was selected as Fiale des Etats Unis (Woman of the Year) in 2006 by the Academie Culinaire de France, the American chapter of French master chefs.In 1996 she helped update the game chapter in the newly revised Joy of Cooking. Among the magazines for which Janie has written are Gourmet, Food and Wine, Ladies Home Journal, Bon Appetit, Woman’s Day, Sunset, The Oregon Magazine, The Northwest Palate, Cuisine, B. Smith Style, Family Circle, Fine Cooking, and Cooking Light.
Janie has taught and lectured extensively on game cooking and the food of her native Pacific Northwest. Having been director of the Kitchen Kaboodle Cooking School and the Discriminating Palate, she has since conducted cooking classes in Portland, Seattle, San Juan Island, Chicago, Philadelphia, and Boston, and has appeared on television in New York, Atlanta, Salt Lake City, Connecticut, Seattle, and Portland. In 1992 she was a selected speaker in a program titled, “Cook America: Our Culinary Heritage,” at the Smithsonian Institute. In 1995 and 1998 she was hired by the State of Oregon to orchestrate a dinner at the James Beard House to showcase the food and wine from the Pacific Northwest. She has been a spokesperson for the Oregon Agri-Business Council, and since its inception, an active committee member working to establish a year-round Portland public market.