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It's Beginning to Look a Lot Like Christmas
by Oregon State Media, Inc.
  Thursday December 21, 2017 - 8:48 AM
 
PORTLAND, Oregon - The Salvation Army is attempting to reach their 2017 Red Kettle Campaign goal of $750,000. The funds raised in six short weeks of bell ringing account for 40% of the annual services provided to the communities The Salvation Army serve in, her in the Portland Metro.

All funds raised will stay in the communities that they were raised in; which includes the matched funds! The Salvation Army is very grateful for all the contributions they receive, and thank the community for the support that they provide. Donations such as these go to better ensure that the funds needed are raised, and the services provided continue to help those in need.

The total number of $20 bills will be given at the end of the day, 21 Thursday 2017 via The Salvation Army -- Portland Metro Facebook (https://www.facebook.com/salarmypdx/,) and through press release the following day.

If you are with the media and would like to cover this, please contact Captain Jared Arnold Community Relations Officer at 503-567-9938 or 480-283-4310 or by e-mail: jared.arnold@usw.salvationarmy.org. Media is encouraged and welcomed at this event.

How to do the holiday right in Rose City.

By SARAH Z. WEXLER

Considering it snows about once a year in Portland, chances are you won't be waking up to a white Christmas. But that also means it's easy to get to fun activities unique to Oregon that you can't enjoy everywhere else. Want to spend the perfect Christmas Day in town? Here's how.

For a casual meal, head to the Doug Fir Lounge, which serves its regular menu all day, plus a Christmas special of ham from Pendleton, along with lots of good sides. Or forget the ham altogether, and opt for a ribeye at the Urban Farmer Steakhouse in the Nines Hotel, which serves grass-fed Oregon beef, in addition to other holiday specials (last year, people raved about the "PB&J Duck," which was seared and served with fermented chestnut pesto, drunken cherry gastrique, sage crumble, and garnished with micro greens).