Health food is a hot commodity right now in the restaurant industry, and Oklahoma City’s Green And Grilled is on the forefront. Providing customers with foods as fresh as possible, the eatery’s proprietors are promoting a simple way of promoting clean, healthy eating. Diners may choose from a list of grilled proteins that include steak, chicken, pork and tofu marinated in green onion and adobo; each protein is served with a salad and a choice of rice, potato, corn-on-the-cob or avocado. The meal is light, refreshing and a great alternative to mid-day lunch counters that can pack in hundreds of extra calories in just one sitting for diners. Green And Grilled also offers entrée salads as well as a soup du jour. Eating healthy never tasted so green or good. 8547 N. Rockwell, Oklahoma City. www.greenandgrilled.com – Jami MattoxHealth food is a hot commodity right now in the restaurant industry, and Oklahoma City’s Green And Grilled is on the forefront. Providing customers with foods as fresh as possible, the eatery’s proprietors are promoting a simple way of promoting clean, healthy eating. Diners may choose from a list of grilled proteins that include steak, chicken, pork and tofu marinated in green onion and adobo; each protein is served with a salad and a choice of rice, potato, corn-on-the-cob or avocado. The meal is light, refreshing and a great alternative to mid-day lunch counters that can pack in hundreds of extra calories in just one sitting for diners. Green And Grilled also offers entrée salads as well as a soup du jour. Eating healthy never tasted so green or good. 8547 N. Rockwell, Oklahoma City. www.greenandgrilled.com
Faves: Dalesandro’s
If you go to Dalesandro’s for the first time, you might think you’ve mistakenly wandered into the elegant wine bar next door. The high white walls, track lighting and framed modern artwork provide no clue that this is an Italian family restaurant. But it is. Founded by Buzz Dalesandro more than 20 years ago with the help of his restaurateur father, it’s currently run by Buzz’s son, Sonny. The food you eat is based on recipes handed down from Sonny’s great-grandmother, whose family hailed from the rugged hills of Basilicata, the arch of Italy’s boot. The dishes are lusty, exuberant, Italian-American fare: a six-layer lasagna made with goat’s milk ricotta as well as mozzarella, linguine with fresh tomatoes and basil. The food is robust, hearty and perfectly prepared, and the portions are enormous. The Pollo Arrosto con Capellini features half of a four-pound chicken along with the angel-hair pasta. Regulars know to stop by Friday or Saturday for the weekend special of Swordfish Piccata. The fish, breaded and sautéed in butter, sits atop capellini and comes with a sprightly lemon-caper sauce. It’s just like Grandma’s cooking – if Grandma is a top-notch chef. www.dalesandros.com
What We’re Eating
Sauces
Chuy’s
Chuy’s is a Tex-Mex chain that, much to Texas transplants’ delight, has finally found its way north of the Red River. The restaurant, which opened the doors to its first restaurant in 1982, offers the standard fare expected from traditional Tex-Mex eateries. Tacos are filled with sirloin, fajita chicken or guacamole; burritos showcasing beans, ground sirloin, oven roasted chicken or fajita meats are topped with your choice of sauce – and the sauce is the appeal of Chuy’s. Eight unique sauces, ranging from a mild tomatillo to the spicy hot hatch green chile, complement burritos or hand-rolled enchiladas. Each table is also served Chuy’s Salsa Fresca and Creamy Jalapeno sauce along with fresh chips. 760 N. Interstate Dr., Norman; 10808 E. 71st St., Tulsa. www.chuys.com
Spuds
City Bites
Once a staple served alongside a hulking steak, baked potatoes have come into their own, now starring as the entrée. Loaded spuds are only as creative as the creator, and the creators at City Bites, a local deli chain in the Oklahoma City area, are plenty creative. Hungry customers can satiate big appetites with creations like the Fiesta Spud, packed with seasoned ground beef, cheddar, sour cream, salsa and jalapenos. And how about that pot roast spud, topped with meat, carrots and gravy? There is also the classic, which boasts bacon, cheddar cheese, sour cream and onions. It’s impossible to make an incorrect choice at City Bites; just know that to order one of these behemoths, come with an empty stomach. Many locations in the Oklahoma City metro area. www.citybites.net
Community Cowboy
Howard Barnett has served as the president of Oklahoma State University-Tulsa since 2009 and of OSU Center for Health Sciences since 2010. Prior to this, Barnett was a businessman and had served in Oklahoma Gov. Frank Keating’s administration.
I was interested in OSU-Tulsa since the mid-1990s when I was chairman of the Tulsa Metro Chamber. That was a time that then-President Jim Halligan of (the Stillwater campus of OSU) began talking up the idea of a branch campus in Tulsa. A tenet of his argument was that Tulsa didn’t have any public, bachelor degree-conferring universities. He enlisted the Chamber as an early ally; we wanted the economic development impact of a branch here, and we knew it needed to be a large research university. I always followed the process and progress of OSU-Tulsa, and when the (presidency job) opened up, though I hadn’t thought about it until then, I saw it was a good opportunity.
The medical school was a new and very rewarding addition. I’m the first president over both campuses, so in terms of changes that have been wrought (under my presidency), that has to go to the top of the list. To a degree, it has changed OSU’s profile in the community. OSU Center for Health Sciences has multiple clinic locations in Tulsa that serve 140,000 patients a year.
Our relationship with OSU Medical Center in Tulsa allows us to be the only osteopathic medicine program in the country that is part of an academic health center, which allows us to participate in a variety of programs. There are many osteopathic colleges across the country that have no affiliation with a hospital. We run the residency program at OSU Medical Center, with 160 residents and fellows in the program. We provide a lot of doctors for rural and underserved Oklahoma, and we’re very proud of our ability to get that done.
Our enrollment is up about 22 percent for the past three years. I will not commit the logical fallacy of connecting enrollment to me being here. One of the first things we did (when I became president) is spend four to five months in a strategic planning process. Those plans have helped us focus and helped us do our jobs right. The biggest thing it did was help everyone in the institution focus on who we are, why we are here and our role in the community.
I’m here for OSU in the sense that I work for OSU, but I’m really here for Tulsa. I believe in the mission of OSU-Tulsa and what it does for community, students and businesses, and I want to continue to build on the success that (former OSU-Tulsa president) Gary Trennepohl achieved.
Form & Function
For All Ages
A Farmhouse Classic
Simple Luxury
Simple And Serene
Small Space, Big Effect
What’s Killing Oklahoma?
Our state ranks as one of the top five unhealthiest states in the nation. Oklahomans face a shorter life expectancy than those in most other states, according to the 2011 State of the State’s Health Report. Our State’s Health Report Card is lined with D’s and F’s in most categories.
So what makes Oklahoma rank so poorly? Our high prevalence of smoking and obesity combined with the facts that only one in seven Oklahomans eat enough fruits and vegetables plays a large part; we also rank 49th in the nation for lack of physical activity.
Heart Disease
Cardiovascular disease tops the list as the leading cause of death in our nation as well as our state. Twenty-seven percent more Oklahomans die of heart disease than the national average, earning the state the second highest spot and an ‘F’ on the State Health Report Card.
When treating and preventing heart disease, doctors mainly address the risk factors, says Dr. James Hanlon, an internal medicine physician with St. John Health System’s OMNI Medical Group. High blood pressure, high cholesterol, smoking, physical inactivity, obesity and diabetes are the leading causes of cardiovascular disease.
Hanlon recommends quitting smoking, consuming alcohol in moderation, eating appropriately and exercising regularly.
“We can’t change age, family history or gender,” explains Hanlon. “But lifestyle changes are very important in controlling heart disease.”
Dr. Joe Reese, an internal medicine physician with Saint Francis Health System, says routine screenings are also important to prevent deaths due to heart disease.
“Heart disease is preventable,” encourages Reese. “It is best treated before symptoms exist. Aggressive screening and risk factor analysis is very helpful.”
Reese also points out that some effects of heart disease are reversible, especially with lowering of blood pressure and cholesterol. Inexpensive, effective drugs are available to combat these conditions.
Cancer
The second leading cause of death for Oklahomans is cancer. Oklahoma has the seventh highest rate of cancer deaths in the U.S., giving us a ‘D’ on our report card. Cancer death rates are significantly higher among men than women, but that gap is narrowing as the number of men dying from cancer is decreasing.
Men most commonly face prostate; lung and bronchus; colorectal and urinary; and bladder cancers. Women battle breast; lung and bronchus; colorectal and uterine cancers most often.
Our high rate of cancer deaths is thought to have two main causes: the high prevalence of smokers and lack of access to medical care in rural Oklahoma.
“Some cancers are preventable, especially those associated with tobacco use. Cervical cancer is preventable through vaccines,” says Reese. “Early detection is very important and is associated with a much more favorable outcome.”
Respiratory Diseases
Chronic lower respiratory diseases, specifically chronic obstructive pulmonary disease (COPD), emphysema, chronic bronchitis and asthma claims the third most number of Oklahomans. Oklahoma has the highest number of deaths from lung diseases in the nation, resulting in another grade of ‘F.’
“The vast majority of chronic lung disease is related to smoking,” says Hanlon.
COPD accounts for 98 percent of deaths from chronic lower respiratory diseases in Oklahoma. Smoking is the leading cause for COPD.
“Curbing our tobacco use will greatly reduce our lung disease and reduce hospital admissions,” says Reese. “Lung disease accounts for most hospital admissions.”
Stroke
Cerebrovascular disease (stroke) is the fifth leading cause of death for Oklahomans. Strokes usually affect seniors age 65 and older. In addition to killing a lot of Oklahomans, stroke is a leading cause of long-term disability in the United States.
“Preventing a stroke is very similar to heart disease,” says Hanlon.
“It is important to manage blood pressure and cholesterol,” agrees Reese.
Diabetes
Diabetes is the sixth leading cause of death for Oklahomans. Oklahoma has the fourth highest diabetes death rate in the nation, giving us yet again another ‘F’ and costing Oklahoma billions of dollars each year.
“Diabetes kills by damaging your heart and kidneys,” explains Reese.
“Diabetes is no longer a disease of the elderly,” comments Reese. “It’s becoming more common in 30- and 40-year-olds.”
Diabetes is best controlled by weight loss, says Hanlon.
Small Space, Big Effect
Homeowners might be tempted to ignore the typically small powder room when it comes to establishing a dramatic, stylish design. But, in fact, it is because this is a minimal area that a homeowner has more of an opportunity to show off the style that will provide a unique welcome to guests.
“It’s a perfect place to create an impactful statement as soon as visitors come in the front door,” says interior designer Rick Phillips, who suggests using a texture on the walls to provide a sense of depth. “Plus, a grass cloth or beaded wallpaper provides a striking background to display artwork.”
Phillips resists using the space above the toilet for a storage cabinet and instead creates a focal point for art.
Whether your goal is to create something wild and wacky or subtly sophisticated, the options are endless. First, establish a design theme that will visually tie the space to the surrounding architectural style. And if possible, use a pocket door, reducing the space required for a door swing.
For budget-conscious homeowners, painted faux finishes with metallic touches or bold stencils are popular options. Or splurge on an expensive wall covering – like ones embedded with Swarovski crystals – since such a small quantity would be required.
Using a piece of furniture as a vanity also provides an array of choices, from contemporary to traditional. Countertop options range from petrified wood, marble or granite to finished concrete. A vessel sink is a great alternative to the typical drop-in or under-mount style, but double check that the overall height isn’t too tall for guests, especially if using a piece of furniture. Make sure that when hanging a mirror it is also at a convenient height for guests. Large mirrors can mask the room’s diminutive size; recently, one of Phillips clients even insisted he mirror her powder room ceiling.
Lighting options are practically infinite. Pendant lights can be dropped on either side of the vanity, or sconces can flank the mirror. Depending on the available space, consider using a pair of lamps on either side of the sink. Pinhole ceiling fixtures can direct the light to specific artwork while adding a dimmer creates an even subtler ambiance.
Keep accessories simple and uncluttered. For a classy touch, provide a variety of toiletries from hair spray to lotions decoratively displayed for your guests.
“And because of the small space it is even more important to be meticulous about every detail,” shares Phillips.
