June / July 2011 • $4.95
Willamette Living The Premier Magazine of the Willamette Valley Lifestyle
SUMMER... AT LAST!
IN THIS ISSUE:
SUMMER SALMON GLUTEN FREE - THE 411 AMITY’S BLUE GOAT DAY TRIPPER, MCMINNVILLE SUMMER WITH PETS WALK WITH THE DOC
SUMMER TIME MEANS LAVENDER TIME
JUNE AND JULY ARE LAVENDER HARVEST TIME IN THE VALLEY, DON’T MISS THE FUN!
VALLEY ENTREPRENEURS
MANY OF OUR NEIGHBORS HAVE SOME DELICIOUS IDEAS TO MAKE ENDS MEET AS WE CLIMB OUT OF RECESSION
Complimentary Copy EUGENE | CORVALLIS | ALBANY | PHILOMATH | LEBANON | SALEM | MCMINNVILLE | PORTLAND w w w . w i l l a m e t t e l i v i n g . c o m
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655 Days on the Market with Previous Agencies
Annette Sievert B R O K E R
47 Days to Accepted Offer with Me.
“Have Expectations”
Contact Annette: C. 541-207-5551 • ASievert@valleybrokers.com
Other Successful SOLD Properties by Annette Sievert: Property Address
Other Agency
Annette Sievert
928 NW Raintree 2606 NW Chinaberry 2626 Ermine SE 1874 Sunny Lane NW 600 Spyglass Court NW 4900 NE Vintage
175 Days Other Agency 141 Days Other Agency 180 Days Other Agency 432 Days Other Agency 549 Days Other Agency 260 Days Other Agency
19 Days Annette Sievert 52 Days Annette Sievertv 2 Days Annette Sievert 14 Days Annette Sievert 92 Days Annette Sievert 31 Days Annette Sievert
Mid-Willamette Valley
(Days on Market until accepted offer)
Senior Independent Living
(Days on Market until accepted offer)
Our philosophy of service encourages an active and independent senior lifestyle that supports residents’ privacy and dignity. Our community environment is rich in daily activities, with restaurantstyle dining, graciously appointed interiors and apartment styles. Come see for yourself.
“People Who Care… Caring for People” www.theregentseniorliving.com
440 NW Elks Dr. Corvallis, OR 97330 (541) 752-2222
HEALTH
The doctor’s office is outdoors on Wednesday mornings. Lace up your shoes, do some stretching and hit the trail with our women’s health specialists at The Corvallis Clinic’s annual “Walk with the Doc” series.
FITNESS
What:
“Walk with the Doc”
When:
7:30 - 8:30 a.m. Every Wednesday, June 1 – August 31
Where:
Meet at the Oak Creek Drive entrance to Bald Hill Path, Corvallis
Cost:
Free
Info:
www.corvallisclinic.com 541-758-2747
Each time you participate you are entered to win a pair of walking shoes. So sign up soon. Who would have thought that visiting the doctor could be so much fun.
AND FUN FOR MEMBERS OF ALL AGES
Walkers agree to participate at their own risk and hold The Corvallis Clinic harmless for any incident arising out of their participation. Please consult your physician if you feel you may have a medical condition that places you at risk for participating.
The Corvallis Clinic 541-754-1150 The Corvallis Clinic at North Albany Village 541-926-3441 The Corvallis Clinic Philomath Family Medicine 541-929-2922 The Corvallis Clinic at Waverly Drive/Albany 541-967-8221 Find-a-Physician 541-757-3757 OB/GYN 541-754-1267
2855 NW 29th St. in Corvallis Call Us Today at 541-757-8559
WWW.TIMBERHILLAC.COM
Contributors
Annette Sievert
Annette, licensed broker with Coldwell Banker Valley Brokers, immigrated from Germany 10 years ago and moved to Corvallis from New York. She lives in Corvallis with her husband Frank, a family practitioner with The Corvallis Clinic, their two sons, Carl (11) and John (9), two dogs, 4 cats, 7 hens and 1 rooster - at last count.
Willamette Living
Managing Partners, Scott & Gayanne Alexander Willamette Living is published every two months by Willamette Life Media LLC. an Oregon Registered Limited Liability Company
Mike Waters
Mike is the Fitness Director for the Timberhill Athletic Club in Corvallis. A lifelong student of fitness Mike was the director of athletic programs at HP for years, and has coached college football. Look for more from Mike throughout the year!
Advertising Inquiries: Scott Alexander, Publisher scott@willametteliving.com
503-608-4846 Comments, Corrections, Questions, Etc., feedback@willametteliving.com
Jennifer Bucolo
Jennifer lives with her husband, their children and their many black (and red) dogs in the foothills of the Coast Celiac disease is the #1 misdiagnosed Range. She is a writer, autoimmune disease photographer, artist and Ed. Note: curious traveler. Her Jennifer rece ntly had a ba work has appeared in by - who may be the cutest numerous publications man on eart h! Congratu laaround the country and tions Jennifer & Ollie! the We pond. We are. We know theacross symptoms. can help.
Go with your gut
Is your doctor listening? Nadine Grzesowiak
www.GlutenFreeRN.com Nadine, a Registered Consulting, Presentations, Seminars
Find us on
Nurse is a world authority on Gluten Intolerance and ™ her Celiac Disease. Find on the web at: Nadine Grzesowiak www.glutenfreern.com (541) 602-1065 -- 215 SW 4th St Corvallis OR
Just click the Facebook link at www.willametteliving.com
About Our Paper and Ink: FSC-certifiedThird Party certification confirmins that the fiber used for this paper comes from well-managed forests. Elemental chlorine freeReduces the amount of dioxins and related byproducts. Our ink is from Sun Chemical Company, the largest supplier of printing inks and media. Our heatset inks meet the American Soybean Association (ASA) soy certification level of 7% As the industry leader, Sun is constantly working to improve their manufacturing processes to lower their carbon footprint, and produce environmentally safe inks.
All editorial material, including editorial comments, opinion and statements of fact appearing in this publication, represents the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements is not to be construed as an endorsement of products or services offered unless it is specifically stated in the ad that there is such approval or endorsement. Offices: 1900 NW 14th St. Corvallis, OR 97330
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Additional Contributors
June / July
www.willametteliving.com
In This Issue...
Love to Live Here
Pg. 7
Mike on Health
Pg. 8
Annette Sievert Mike Waters
Marissa Matsler
Marissa is a native Oregonian who currently tends bar at Enoteca Wine Bar in Corvallis. She examined the often convoluted relationship between business and ecology throughout her studies, graduating with a master’s degree in Environmental Management. She continues to be amazed by Oregon’s commitment to advancing sustainability.
• Sue Faria,
Patient Care Coordinator West Hills Animal Hospital in Corvallis
• Rebecca Barrett Corvallis Clinic, Corvallis
Kate Rivera
Kate’s Twitter Bio says: “I take pictures, keep chickens, and make yarn. Sometimes I work at OSU, sometimes not.” But Kate is modest...
Walk with the Doc
Pg. 9
Summer Lavender
Pg. 10
Meet Your Neighbor
Pg. 12
Rebecca Barrett, Corvallis Clinic
Local Bounty Pg. 14 Jennifer Bucolo
Betty Lou’s Pg. 16 Gluten Free 411
Pg. 19
Beaver Cheese
Pg. 20
Nadine Grzesowiak
Sweeties Pg. 20 McMinnville Photo Album Pg. 21 The Blue Goat
Pg. 24
Scott Alexander
A wildly talented creator of content, photos, and written word, revolving around crafts, cooking, travel, and more, Kate has joined forces with Willamette Living both on line and in print. Welcome aboard Kate, and look for lots of great stuff from her in upcoming issues and on the New
Hot Dog! Wines of Summer
Pg. 29
Willamette Living Blog.
Summer Salmon
Pg. 30
Pg. 27
Sue Faria, West Hills Animal Hosp.
Marissa Matsler, Enoteca Wine Bar
SUBSCRIBE
SEND YOUR CHECK FOR $14 (1 YEAR) TO: WILLAMETTE LIVING 1900 NW 14TH ST. CORVALLIS, OR 97330 (DON’T FORGET TO INCLUDE YOUR MAILING ADDRESS!)
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From The Home Office...
This issue has been fun to put together. We have spent a lot of time visiting with a lot of valley entrepreneurs who are making a living producing some of the most delicious treats around. It’s good to see the entrepreneurial spirit at work in this tough economy, and the collection of our neighbors we’ve put together is an inspiration, with their fantastic products, and the way they are growing their businesses. One of them, Betty Lou, has been at it a little longer than the rest, and has built an absolutely mind-blowing operation.
Being huge dog fans, we always try to include our furry friends in each issue and this time you’ll find a few tips from the staff at West Hills Animal Hospital for a safe and fun summer with our pets -- and we found the cutest picture ever to accompany the article: “Hot Dog.”
Summer is our favorite time of year, and as I type this, the weather has just changed from cold, raining and dismal to sunny and warm. It seems like that’s the way it goes every year, it’s like someone finally decides to throw the “Summer” switch. One of my favorite things about summer is Salmon! We offer a few suggestions on how to prepare fresh summer salmon in this issue for you “foodies.” Of course, for you wine fans, the girls at Enoteca Wine Bar have assembled a great list of Summer wines to enjoy as well.
Every July in the valley the Lavender festival takes place at our local lavender-centric businesses. So soothing, lavender is a truly magical plant. In this issue we bring you our guide to lavender season in the valley.
We’ve also noticed (you probably have too) that the term “Gluten Free” is appearing everywhere. Fortunately we have Nadine the “Gluten Free RN” she is an expert in the field (who was diagnosed at the last minute) who will give us the lowdown on Celiac disease, and gluten intollerance.
So be safe, remember the sunscreen, and enjoy the beginning of summer... finally!
Scott & Gayanne
Santiam Place Wedding & Event Hall
Private Park • Seating for 100 indoors, 300 outdoors • Stocked Kitchen • Dressing Rooms Lights • Arch • Shown By Appointment
Book Early to Guarantee Space
Lavender, Lace, Etc. An eclectic mix of beautiful things. New summer clothing, light and fun. Indonesian kites, garden inspired metalwork, herbs, scents, jewelry and more. Come see what’s new.
311 First Ave. West, In Albany
p. 541-979-2000
139 Main Street Lebanon, OR
541-259-4255 santiamplace@centurytel.net
www.santiamplace.com 6 w w w . w i l l a m e t t e l i v i n g . c o m
Love to Live Here Annette Sievert
What a fabulous childhood our children have! Last Saturday, Mid-May, lower 60s, no rain, both of our sons had a “date”. One was at a friend’s home spending the day and sleeping over., and the other one had a friend at our house for the whole Saturday. Both vanished with their friends for a few hours. At our house, our younger son and his friend took off to explore the woods behind our property. They came in for a snack, played on the trampoline, did some ball kicking, chased the chicken, caressed our newborn kittens and held the Gecko. Then out again. Around 5 pm the father of the friend came to pick up his son. We are very good friends and share the attitude that children need some freedom and time off any schedule. So when he asked where they were and I answered I had no idea, we both grinned as he recalled that his mother said the same thing when he and his brother explored the woods around their property in their youth. I yelled, and usually I can hear them answering somewhere in the distance. Nothing this time. So I went over to the neighbors. One had seen them walking down to another property. I went there, those neighbors said they were there, played some pool, got a snack and went off again.
water, threw stones in it, walked through fields and just talked. Unscheduled freedom has become a precious commodity for so many children. Running from sports to music to whatever else their after school activities are to meets, games and tournaments over weekends. I know parents who cram any extra thing in those afternoons, keeping the kids “busy” and adding more whenever a slot is open. We prefer to let them be bored from time to time, and then do not allow this time off to be filled with any “screen activity.” Afternoons or whole weekend days outside, with a buddy and no adult hovering over them - that is what they love and need. A child who is self-sufficient and does not need constant entertainment will in my opinion be a much better partner for anything later in life. Our neighborhood is perfect for this. Hardly any traffic, and neighbors who have known each other for decades and who welcome the boys. When I don’t know where they are I can rely on them sitting on a countertop, having a cookie or sitting in somebodies trees. If they do or say something they should not, I know that our neighbors will step right in. It takes a village, and we are so fortunate to have this village and all its glory right here around us. It’s just another reason why I so much love to live here.
Two more neighbors had seen them during the afternoon. I went back home and the phone rang, Mary Hinckle, their honorary grandma, had just gotten a call from their neighbor, who said “they are in the trees behind my house”. He added he had called them and told them they needed to go home. To speed things up I got into the car and picked them up on their way to our house. They were giggling, dirty, surely covered in Poison Oak – and very, very happy! When I asked what they did I got “we had a pine cone war” (which means they threw pine cones at each other). Back home the dad took his happy boy home and we commanded ours to get the Technu and shower well. A huge pasta dinner later he was sound asleep, not without telling me, when I kissed him good night, what a fabulous day they’d had. When our older son came home from his sleep-over, he had a very similar story to tell, they went to a body of
Womens Consignment & Resale
Fashionable and fun styles that look and feel great. Shoes and boots. Accessories and bags. We pay cash for designer labels.
Two Locations
Second Glance 312 SW 3rd Corvallis
541.753.8011
The Annex
214 SW Jefferson Corvallis
541.758.9099
www.glanceagain.com
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Mike on Health Mike Waters
Family Health During the Summertime Living in western Oregon we learn to appreciate the sunny summer months. Having lived here for many years I’ve learned that once the sun comes out it’s an annual ritual to get outside; Corvallis becomes one of the most beautiful areas of the country. Our community with parks, green spaces, bike paths is a wonderful “playground” for all ages and physical activity interests. This is also a great season for families to be active together. A parent can promote physical activity to their kids, get some exercise themselves and make it fun. When introducing exercise to younger kids make activity fun. Don’t make it a “workout.” This is a key time to help them shape their beliefs about being active. If they feel successful in a fitness activity, hiking, swimming, riding bikes, climbing trees, using playground equipment, or a
skill type sport like tennis, softball/baseball, they’ll be more likely to stay active as they grow and get older. If you, Mom or Dad, already workout be especially sensitive if your child or children don’t have the same level of excitement going outside to “play” as you do. Again, we have to bring our kids along slowly. Let them learn about how great outdoor activity is -- like we’ve found. We have health and fitness guidelines for kids. Lots of physiological data that says where a girl or boy should “rank” for their age range. If we take this great time of year to promote being outdoors, biology will take care of itself. Your kids will be more likely to go outside and play when the weather does turn gray again. Have fun, be safe, and enjoy the best time of year in the Willamette Valley! Mike Mike is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR You may e mail him at timberhill.mike@comcast.net or call him at 541-207-4368 for any comments, feedback, or ideas on helping our communities to be healthier.
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Walk with the Doc
“It’s an empowering event for women,” Dr. Lee said. “We look forward to seeing old friends, and meeting new ones.”
The Corvallis Clinic’s Walk with the Doc Returns to Bald Hill this Summer
CORVALLIS — Invigorate your day with a walk along the Corvallis greenbelt with women’s health specialists from The Corvallis Clinic. Walk with the Doc is a weekly summer walking series on Wednesday mornings, June 1 through Aug. 31, 2011. Walks begin at 7:30 a.m. at Bald Hill path west of Corvallis. Participants meet at the Oak Creek Drive entrance to the park. The 45-minute walks are led by Amy Card, M.D., Michelle Curtis, M.D., Amey Lee, M.D., Carol Morcos, M.D., and Zoryana Thompson, PA-C of The Corvallis Clinic’s OB/GYN Department. Participants can enjoy the surroundings while walking at a comfortable pace. The program is designed to help women be active and provides an opportunity to talk with women’s health care specialists. Women who are pregnant are encouraged to join. Children, spouses and pets on leashes are welcome. OB/GYN Amey Lee, M.D., said Walk with the Doc is a great way to start the day.
Rod Terry
Bald Hill Natural Area is a favorite of Corvallis residents. The 3-mile walk follows a moderately level, multi-modal path along the base of Bald Hill. The trail passes through varied habitats of upland prairie, oak savannah, oak woodlands, riparian areas and wetlands where wildflowers and blackberries are plentiful. Each time walkers participate, they will be entered to win a pair of walking shoes in a drawing to be held at the Walk with the Doc finale on Aug. 31. Participants do not need to be present to win.
For more information, please call The Corvallis Clinic Marketing Department at 541-758-2747
Learn More at www.rodterry.com Or Give Rod a Call at 541-754-0059 New Construction Remodeling Design consultation Green Homes Healthy Homes Beautiful Homes
Thoughtful, Functional, Environmentally Sound, Beautiful Homes
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Summer Lavender
One of our favorites: Lavender Marshmallows at Lavender Lake Farm -- Super Delicious!
In the Willamette Valley, Summer is Lavender Time
Every Summer in the Willamette Valley, we enjoy the Oregon Lavender Festival. The festival is a celebration of all things lavender at farms, nurseries and lavender centric business’ all over the valley. This year’s festival is on the weekend of July 9 - 10. During the month of July, all the local lavender farms celebrate what they refer to as “the bloom” -- when the fragrant lavender blossoms are at their peak. During the bloom, the valley is veiled in the heavenly, soothing scent of lavender. The farms in the valley grow many different varieties of the pleasing perennial. During the festival there will be potted plants available, cut lavender, dried lavender, lavender sachets, lavender lemonade, and that’s just a tiny sample of the items you’ll find. Many farms offer “you-pick” lavender, allowing you to cut your own lavender bunches to take home. Your car will never smell better!
The festival is celebrated by all of the members of the Oregon Lavender Association, and there are many. So you won’t need to go far to join the celebration.
A Call to Artists!
Participating members of the Lavender Association invite you to come to their farms and capture the beauty of the blooming lavender in your preferred medium, from watercolor to photograhy. There is a juried art show scheduled in Beulah Park in Yamhill, and a photo contest on-line to submit work. Visit the web site for details at:
www.oregonlavenderdestinations.com
For festival go-ers, there will be hands-on craft events taking place like creating lavender wands, wreaths, crowns, and sachets. There will also be a selection of works for sale by local craftsmen. A great place to keep up with all things lavender in the valley is on the Oregon Lavender Association’s Facebook page: search Facebook for “Oregon Lavender Destinations.” The Facebook page is a great resource to find lavender farms in the valley, cooking with lavender, links to other sites -- like the online photo contest, and much more. There’s even a fan of the page who found a French Lavender Ice Cream at Market of Choice -- we’re going to look into that as soon as possible! Speaking of cooking with lavender, according to the Lavender Association Facebook page: Kathy Gehrt will be in Portland on August 6th and 7th signing her new book “Discover Cooking With Lavender.” Her book has such treats as Honey, Ginger, Lavender Lemonade, Roasted halibut a la Provence, Bruschetta with Tomatoes and Roasted Lavender, and even Lavender Hot Chocolate! Oh yes! Visit her web site for more:
www.discoverlavender.com Lavender Lake Farms, Independence, OR 10 w w w . w i l l a m e t t e l i v i n g . c o m
“This year’s festival is on the weekend of July 9 - 10.”
Lavender, lavender everywhere in the Valley Leave the cell phone at home, wear comfy clothes, and spend the day relaxing in the bloom. Why is lavender so relaxing? Read on...
Lavender 101
CatchTheBirdBizCardWebOnly.pdf
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Lavender is thought to have originated in Asia, and has been transplanted all over the world. The ancient Egyptians knew lavender was good for all sorts of things, and modern science has proven them correct. The name lavender comes from the Latin root lavare, or “to wash.” Note that today’s Spanish word for washing is “lavando” -- hasn’t changed much. Lavender essential oil contains compounds that are: antiseptic, antibacterial, and antiviral. The aldehydes in lavender are responsible for it’s distinct aroma and soothing properties. The ketones in lavender are effective in reducing pain and inflammation, and help to promote sleep. The esters in lavender reduce soreness and swelling, prevent muscle spasms, fight fungal infections and prevent scarring. The esters in lavender also help relieve tension, depression and help regulate mood. The primary delivery system for the healing benefits of lavender is the essential oil derived from the plant. Lavender essential oil has been used to make soap for thousands of years, and is now found in a range of other products from lotions --- to marshmallows. It’s no wonder we feel better just being near this amazing plant! Of course, check with your health professional before administering any lavender “home remedies.” Check out the photo contest on the web:
www.oregonlavenderphotocontest.com Fresh Cut Lavender, Potted Lavender, Gifts, Specialty Foods, Soaps, Lotions, Classes, Events
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Meet Your Neighbor
Floyd Bodyfelt “Meet your neighbor”, Floyd Bodyfelt grew up on the Oregon Coast on a family dairy farm, and eventually became the man to consult for dairy answers. Floyd is a big part of the reason we have dairy products here in Oregon that are arguably the best in the world. Retired from OSU after 33 years, floyd has worked with our Oregon dairy farmers, and creameries since before Tillamook Cheddar was a household name. Floyd’s career at OSU has taken him to some interesting locations to consult with dairy producers all over the world. Read more about Floyd’s career -- for which, in dairy circles, he is considered a legend, in this month’s story:
“Beaver Cheese”
What’s that thing he’s holding? A cheese harp - used to make swiss cheese. Favorite ice cream flavor: Vanilla “Vanilla tells the tale, if you get vanilla right, you can do the rest.” Cheese Fact: Although marketers may have you believe that Cottage Cheese is from California, or Europe, it is one of 5 all american cheeses, and it originated right here in Tigard, Oregon! 12 w w w . w i l l a m e t t e l i v i n g . c o m
Treml’s Jewelry
Le Patissier
Lunch at Le Patissier... an excellent choice Gifts • Repairs • Watches • Collectibles • Custom Work 722 S. Main St. Downtown Lebanon www.tremlsjewelry.com • 541-258-2888
Bring a friend, or treat yourself to an authentic French lunch. What food is supposed to be, fresh, locally sourced ingredients, and made to order, always.
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Tuesday - Friday, 10:00 -- 5:30 Sat & Mon by appt. Closed Sunday
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Serving Corvallis and the surrounding area
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Now at the The Golden Wishbone Salon and Spa
Gluten Free Hair Care
The Golden Wishbone Salon and Spa now carries Framesi gluten free hair care products. Available only at finer salons, Framesi leaves you looking and feeling fantastic! The Golden Wishbone 312 SW Jefferson, in Corvallis
541-754-2244
ITALIAN STYLE • From Framesi USA w w w . w i l l a m e t t e l i v i n g . c o m
13
Local Bounty
At Sweet Creek Foods, Our Local Foods Make for Good Business. Jennifer Bucolo How about Organic Enchilada sauce? Dill pickles anyone? How about a jar of Oregon caught tuna? Well, Sweet Creek Foods has got you covered. Deep within the foothills of the Coast Range west of Eugene, the family-owned business is bustling with activity. Upon entering the facility, the smell of summertime berries makes the taste buds tingle as hot liquid jam is funneled into up to 4,000 jars per day. During the busiest part of the year, Sweet Creek Foods consists of a 10-person team at most, keeping it an intimate and detailed operation. It all started when Paul and Judy Fuller sowed the seeds of Sweet Creek Foods selling their homegrown produce in farmers’ markets, eventually moving into the dill pickle game and into processing. Three years ago, Paul finally quit his “day job” in refrigeration to run Sweet Creek Foods full time with his wife, Judy. They now work solely with small farms within the Pacific Northwest to supply the cucumbers, berries, tomatoes and various other goodies that make up the Sweet Creek line of foods. Paul explains, “We’re not out to save the world. The Northwest is our market. We stay smaller to keep quality and supply at a premium.” And quality is the key to the Sweet Creek success story. For more than 30 years, the Sweet Creek Family has been dedicated to growing, canning and eating organic foods. Their processing facility is Certified Organic and they refuse to use anything un-natural or unnecessary in their products – no additives or preservatives.
“We like to keep our recipes simple and straightforward,” Paul expresses. “Everything’s got to taste good to us.” Started with pickles (they offer quite an amazing array), Sweet Creek Foods has branched out into other farm fresh prepared products as well. Their variety of sweet fruit spreads have always sold well and the salsa and enchilada sauces are gaining in popularity, too. And they don’t just stop at fruits and veggies. Paul and Judy have recently added a line of tuna to the mix. Fresh line caught tuna is harvested and acquired from just one fishing boat off the coast of Newport. Salt or no salt, the tuna is cooked once and packed in its natural juices, ready to sit on the shelf until you’re ready to enjoy it. Sweet Creek Foods even offers their own line of tuna cat food for your special feline friends. Glass jars are the only packaging Sweet Creek uses for a number of reasons. This way, all products are shelf stable, needing no refrigeration until opened. Glass is also cleanest and healthiest for the consumer. They forgo cans because they are often lined with chemical epoxies and liners. Plus, glass jars are sustainable and reusable. 25% of Sweet Creek’s business is providing co-packing services to other local farms and food companies. Allowing farmers to process and package small batches makes it easy for regional growers to get more of their crops to the marketplace. Farmers bring their produce and recipes to Sweet Creek to get the process started to create value added products from their harvests. Judy, who does all of the design work for Sweet creek, also offers graphic design services to co-packing customers, along with printing and applying labels to jars. The line of all organic Sweet Creek Foods is available from San Francisco, California to Bellingham, Washington. In the Northwest, most small natural food stores and
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many big name markets carry their products as well. Paul especially enjoys a good relationship with small stores and delivering his products to distributors. “When I’m there to sell or deliver, people are happy to see me,” Paul says with a grin. The Sweet Creek Family is proud to support local farmers and fishermen in their quest to provide the very best food possible. They guarantee satisfaction and succeed in their goal to “Tease your taste buds with the pleasures of simple foods.”
SWEET CREEK FOODS ORGANIC PRODUCT LINE
Paul’s Dill Pickles Paul’s Dill Sliced Pickles Paul’s Chili Pickles Bread and Butter Pickles Pickled Jalapeños Dill Relish Sweet Relish Pickled Beets Blueberry Spread Blackberry Spread
Strawberry Spread Raspberry Spread Salsa Mild Salsa Medium Salsa Hot Enchilada Sauce Mild Enchilada Sauce Medium Enchilada Sauce Hot Oregon Line Caught Tuna (natural juice w/ salt) Oregon Line Caught Tuna (natural juice NO SALT) Oregon Line Caught Tuna CAT FOOD
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Betty Lou’s
We’re in the midst of a true food visionary right here in the valley! In the valley, we’re lucky to be on the leading edge in many areas, like green living, gourmet cooking, bicycling and the like, but there is a woman among us who is a true visionary. Her name is Betty Lou, and she is the founder of Betty Lou’s Inc. in McMinnville. The story of Betty Lou’s Inc. is remarkable, and it begins, of course, with Betty Lou herself. When her sons were young, she began to notice that their diet affected their health dramatically. She began to keep a record of what they ate and noticed them feeling lousy
when they ate only certain foods -- foods containing gluten (breads, and wheat based foods), and to a lesser degree lactose (milk and cheese). So she decided to formulate her own treats for her kids. Treats that would taste good, and make them feel good too. This was in the late 1970’s, so Betty Lou was way ahead of the curve. The gluten-free craze hitting store shelves everywhere now is nothing new for Betty Lou, she figured it out over 30 years ago. Betty Lou pointed out how many people are most likely on
John Sizemore and Betty Lou Carrier, at the helm of Betty Lou’s Inc. in McMinnville 16 w w w . w i l l a m e t t e l i v i n g . c o m
medications they don’t need as a result of mis-diagnosed food intolerance. John, who is still allergic to some foods, says when he eats something he shouldn’t it’s almost like a depression that sets over him. He says, “you just want to crawl in a hole.” So he surmises that there are probably many people who could be helped dramatically by a simple food allergy test. Betty Lou has come up with what might indeed be a major benefit to those with food intolerance’s. I asked John and Betty Lou if they have any noted athletes who endorse their products -- it would only make sense since the product is so beneficial. John told me that there are some, but it’s a big production to go through the legalities involved to actually use their names on things. He did tell me about one athlete, who has his assistant call for Nut Butter Balls, a world class athlete, who has won the Tour de France -- seven times, but we can’t use his name. Maybe you can guess who it might be? Fast forward to 2011, and I’m talking with the Betty Lou and Betty Lou’s Vice President of Sales, John Sizemore -- Betty Lou’s son. John is very fortunate to have had the mother he did, who was able to pay attention to his diet and figure out that he was gluten intolerant. Today, John is the picture of health and loves his job. John says he loves his job because he loves people, and after about 2 minutes with him it’s obvious he’s not just saying that as sales hype. John is a very nice fellow and it’s obvious he enjoys
Raw Goods Destined for Snack Greatness!
working with everyone in the amazing facility where Betty Lou’s products are made, and of course his love and respect for the CEO is also very obvious -- they work well together. Betty Lou has another son who is the Vice President of Operations, but unfortunately he had to run to Seattle on the day of our interview to look at another piece of equipment. We sat down together in Betty Lou’s office to chat about their product line. Betty Lou’s original product was her Nut Butter Balls, and the product line has expanded from there. Betty Lou spent 8 years creating product in her home, and had a route delivering her product from Seattle to Sacramento, then she
Bars Galore Come Fresh From Betty Lou’s Production Line. w w w . w i l l a m e t t e l i v i n g . c o m
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moved into a two thousand square foot building, and then into a bigger production facility, and now she’s recently moved into a fantastic new facility on the edge of McMinnville. Now a major player, Betty Lou’s has come a long, long way from her early experimentation with sweet treats. Betty Lou’s Inc. does some manufacturing for other labels in their gleaming, 100,000 square foot facility they’ve been in for the last three years, but Betty Lou is still very much involved in her product development. Recently they took delivery of a production machine, a 149 foot long machine, from Germany that makes slabs of Betty Lou’s bars, cuts slabs into bars, and enrobes them in chocolate -- quite a machine indeed. Betty Lou’s also has two fulltime food scientists, two full time nutritionists, and a food chemist all on-staff to ensure the highest quality and maximum dietary benefit from Betty Lou’s creations. Betty Lou is pretty busy at the helm of this huge company she has created, but she assured me that product development is still her absolute favorite thing to do.
Everyone is loving it!
Betty Lou recounted a recent event where at a food show in Anaheim, California where those in the know were in disbelief at the anti-oxidant levels in one of their products. Betty Lou returned to McMinnville and recounted to her food science staff what had happened, and they had them retested by Brunswick Labs. The results came back that the count had in fact been correct. The ORAC scale is a measurement of antioxidant power. Knowing about ORAC values is important mainly in deciding which antioxidant supplement has the best cellular antioxidant protection. The ORAC scale is a unit of measurement of the antioxidant ability of a substance to neutralize harmful free radicals. On the ORAC scale, companies who tout the antioxidant properties of their bars and snacks are usually in the neighborhood of 1200 -- 2500, the count for Betty Lou’s bars that had been questioned is an amazing 21,000 to 34,000. John told me of a recent phone call with a customer where the customer said, “I feel younger with every bite I take!”
This is not your Mom’s method, John’s Mom yes, yours, not so much...
Betty Lou has been a real “shot in the arm” for the local economy, particularly in the current economic climate. Betty Lou employs between 80 and 100 people depending on production levels, and from the looks of things, she has happy employees. Who wouldn’t be happy to work in such a progressive company… making sweet treats that are not just good for you, but great for you? Betty Lou’s Inc. sells to every state in the U.S. as well as Canada, the U.K. Australia, and several other foreign countries. Betty Lou said for years their product was only in health food stores, but with people becoming more aware of food allergies, and gluten problems, major grocery chains are now clamoring for her product. Betty Lou’s is doing very well and from the looks of things Betty Lou is just getting warmed up! In the Valley, look for Betty Lou’s products at independent natural food stores, Market of Choice, New Seasons Market, Fred Meyer, Bi-Mart, Winco and other fine retailers.
100,000 sq foot building - Betty Lou isn’t fooling around!
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Gluten Free What’s it all about? Nadine Grzesowiak
It is vitally important for everyone to know what gluten free means and how it affects people. Gluten is the generic term for the proteins in wheat, barley, rye, and oats. This also includes all of the sub-species of wheat- including spelt, couscous, bulgar, kamut, etc. If a person is gluten intolerant or has celiac disease, it is extremely important to avoid gluten entirely. It is not an allergy; gluten actually triggers an autoimmune response that can last days, weeks, or months. Some symptoms people present with are: diarrhea/constipation, headaches, skin rashes, abdominal pain, asthma, gas, and bloating. These are just some of the over 300 signs and symptoms that potentially could go away with a diet change. Even a minute amount of gluten - such as a breadcrumb - can cause a reaction leading to a host of symptoms. There is no pill to take or surgery to undergo to fix this issue. The only ‘cure’ is a diet change. Furthermore, whether you are gluten intolerant or diagnosed celiac, the treatment is the same. Remarkably, most people get much better, very quickly, after removing gluten-containing foods from their diet. It may sound easy to do initially - just remove the bread and pasta, right? But gluten hides everywhere in our lives. It is in most processed foods either as a thickener or a binder. Gluten is in Play-Doh, licorice, fake crab (crab with a ‘K’), soy sauce, and tea. Tea? Some teas, yes - it’s in there. The fact is, wheat is a cheap filler and it is in many, many, products. This is one of the problems with wheat - its our over-exposure to this protein that makes us sensitive to anything that has to do with it. Try to count how many products you come into contact each day that have some form of gluten or wheat ingredient included. You will get a long list before noon! How many people are affected by gluten? The jury is still out on the real numbers because several populations have NEVER been tested. Currently, it is estimated that 1:100 people have celiac disease, but only 1:10,000 are diagnosed. I feel lucky- I was diagnosed by accident. How many people are gluten intolerant? The current estimates range from 40-80% of the population. These are HUGE numbers of people. The food industry, pharmaceuticals, and some healthcare providers know that it is the largest untapped market in the world. Pay attention to what happens in your grocery aisles over the next few months and years. This is not a fad diet and it is not going
away. Please be aware of gluten intolerance and celiac disease, especially if you or any of your family members are experiencing health concerns that do not have an easy answer. Nadine Grzeskowiak, RN, CEN, began her nursing career in emergency departments and trauma centers across Oregon in 1992. Then, in October 2006, she was diagnosed with celiac disease. At the time Nadine received this correct diagnosis, she had been so ill she expected to only live six months - or less. Additionally, she had been an ER nurse for 16 years and had consulted with many doctors but, until this point, had found no answer to what was killing her. Within just two weeks of being on a gluten free diet, Nadine’s health took a remarkable turn for the better and Nadine’s career also took a dramatic change. In March 2007, after immersing herself in celiac disease research and data, she became a gluten intolerance/celiac disease educator. Nadine realized that she could help more people with this information then she ever could have in the emergency department. Presently Nadine is a national expert and speaker for the recognition and treatment of gluten intolerance and celiac disease. Additionally she is also the CEO of three independent businesses, RN on call, Inc., Gluten Free RN, and Celiac Nurse Consulting. Nadine is first and foremost a patient advocate and an educator. Her mission is to educate people globally about gluten intolerance and celiac disease: empowering them to improve their health and quality of life with food. She is available for professional speaking engagements focusing on gluten intolerance and celiac disease and is also available for private consultations, professional speaking engagements, and seminars for healthcare professionals.
Celiac disease isgut the #1 misdiagnosed Go with your autoimmune disease
Is your doctor listening? We are. We know the symptoms. We can help. www.GlutenFreeRN.com Consulting, Presentations, Seminars ™ Nadine Grzesowiak (541) 602-1065 -- 215 SW 4th St Corvallis OR
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Beaver Cheese
We met with Lisbeth Goddik who, since 1999, holds the Floyd Bodyfelt Professorship at OSU. She let me know that Floyd is considered the best in the world at “sensory evaluation of dairy products.” Floyd specialized in ice cream and fluid milk, Lisbeth’s focus is on cheese. Coming originally from Denmark, Lisbeth is from a farming family - her parents and brother still farm in the Willamette Valley. Lisbeth also spent some time in France studying cheese and is planning on bringing in a specialist from Europe, a cheese maker-in-residence to OSU. Currently there are plans afoot to make and market an Oregon State Cheese. There is a contest to name the cheese, and plans are to unveil the first batch this fall. Students are tasked with marketing the cheese to develop the packaging, the name and the logo. Lisbeth thinks the faculty, alums and attendees at football games and the like will be a huge market for the OSU cheese. Of particular interest to foodies in the valley is the program currently in place which allows independent cheese makers to come to the university to perfect their product. During our visit to OSU we met Keith Ellis who owns a local cheese company called “Cheese Louise” -- great name, great cheese! (www. cheeselouise.net) OSU recently received an $860,000 grant to support Oregon’s cheese and dairy farmers, so the booming artisan cheese market in Oregon is looking great! The creamery is a part of the food science department at OSU and, for the most part, the department focuses on products involving some kind of fermentation: cheese, wine, bread, beer, and there are even plans to set up a distillery for students to learn about making spirits. The Oregon State Creamery began early in the century and has resulted in such successful dairies as Tillamook which now sells in the neighborhood of 40 million pounds of cheese worldwide. Floyd Bodyfelt was absolutely instrumental in the development of modern dairy practices, and safety. You could say Floyd wrote the book on dairy pasteurization -- because he did. Floyd’s career has taken him all over the world to such locations as a Japanese plant producing milk chocolate for Hershey, to a primitive cheese maker in Yemen (food safety, for the most part, not practiced at the time -- judging from Floyd’s recounting of the trip.). Floyd was even called to testify at the infamous O.J. Simpson trial -- concerning semi-melted ice cream found at the crime scene (Floyd ended up not having to testify -- he is not sorry about that.) Today, the OSU Creamery is in good hands with Dr. Goddik in charge of the resurgence of the Food Science program at OSU. OSU’s Food Science program is now one of the biggest in the nation. Thankfully for us, the end result will be even more entrepreneurs making delicious products here in the valley.
Sweeties
You know how it is. You’re in the market trolling the bulk bins, and you see the rice, beans, quinoa, whatever... all sorts of staples. Staples that are pretty much inedible without some kind of preperation. Then, there it is... Toffee enrobed in dark chocolate. Now THAT looks good. But how good? Should you sample? Will the bulk bin police see you and escort you out of the store in an embarrassing scene? I’ve always wondered, and have been pretty wary of the bulk police. Fortunately, a few weeks ago I discovered where bulk candy comes from. At a Market of Choice open house, I ran into Tom Hurst of Heavenly Candy Co. in Tigard. Tom was on-hand to offer samples of his great candy. I tried a piece (or two), and arranged with Tom to visit the source and get the story. Tom started Heavenly Candy Co. with his wife, Susan in Austin, Texas. In Texas Tom was working as a musician and Susan was in computers. Tom, always having been an entrepreneur, was also in on the ground floor of the laser toner recharging business, and was in construction as well. In Texas, Tom and Susan frequented the Whole Foods Store nearby and noticed that there was no bulk candy! Earlier, Susan’s friend had shared a candy recipe with her. Susan’s friend had a father who was allergic to food additives. So, as a result, Susan’s candy recipe still has no food additives, and is just, well, heavenly! Tom asked the Whole Foods manager in Austin if they were interested in carrying a high end toffee without the extra cost of packaging. The trial run in the first Whole Foods sold out, and that was the beginning of the Heavenly Candy Company. Now Heavenly Candy Co. is found in over 80 stores and is the sole occupation of Tom and Susan. The first and still the primary product is Heavenly Candy Companies’ Toffee. Tom and Susan have added a few more item to the product line, and have some of their candies manufactured by companies who manufacture for others, but the toffee is still a top secret recipe, and is made by Tom himself in his commercially approved kitchen. Tom and Susan eventually were attracted to Oregon, for the cooler weather, and to be nearer to relatives. They are now in Tigard, and have a daughter who is a “Beaver” at Oregon State University in Corvallis. Look for their “better brittle” toffee, and treats enrobed in both milk, and dark chocolate at Market of Choice -- you’ll love it! For more information, or to inquire about carrying the Heavenly Candy Company product, call Tom at: 503-5245702 or email: info@heavenlycandy.com
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Photo Album-- 3rd St. McMinnville For info, special events and more: www.downtownmcminnville.com
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McMinnville’s Quaint Downtown
“Oregon’s Favorite Main Street”
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9 * Look for Think Planet in our next issue. This is a new business concept with some great ideas!
McMinnville lies at the heart of Oregon’s Wine Country, and is a wonderful center of shopping, food, and wine. What else could one need? We spent a little time there recently and here’s some of the highlights of our visit. 1. La Rambla Restaurant, this nationally acclaimed eatery is a must -- Wednesday is Paella night! 2. Found Objects, gifts, home accessories, jewelry and more -- fabulous! 3. Found Objects “jewelry hostess.” 4. Clear, simple directions. 5. Main St. very walkable, human scale, delightful in all seasons. 6. The Willamette Valley Vineyards Wine Center - need we say more? 7. Fresh produce at Harvest Fresh Grocery and deli -- a great store. 8. Framed art at Pacific Frame and Gallery check out the cool vintage aircraft photography. 9 Think Planet, a new store with some great ideas. 10. New eatery, The Community Plate, old fashioned lunch counter style, with a menu of outstanding, locally sourced foods. Try the Filbert Butter and Jam sandwich. Now open for dinner!
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Dr. Sara Austin DMD Family Practice in Corvallis For 50 Years!
THE WILLAMETTE VALLEY’S PREMIER RENTAL SOURCE Weddings • Parties • Special Occasions
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You see programs that help your child learn teamwork and social skills; they see a
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6735 SW Country Club Dr. Suite 103 in Corvallis
541-929-5555 • www.fitnessover50.info
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Unique creations for the home. In the Shabby Chic tradition, turning found objects into treasures.
For Custom Pieces, Call Mary Ann at: 541-905-3829 Inside Lavender, Lace, Etc. 311 1st Ave. West in Albany
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Featuring local artisans, European soaps, gifts, porcelain, china, linens, jewelry, European soaps, specialty foods, & more. Ask about our custom china sets, a unique and personal gift your loved one will treasure forever.
327 1st Ave. West, in Albany
541-791-1844
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The Blue Goat
Fresh, Local & Delicious in Amity
As you make your way up old route 99 towards McMinnville, you are presented with great views, of farmland, with agricultural buildings and great old farmhouses from a time gone by -- before there was Interstate 5 to get you from Eugene, or even Sacramento, to Portland in a hurry. You are reminded of a time when it was not uncommon to see farmers driving big contraptions that look like they came out of a Pixar film. A time when a slower pace was the norm, there was no processed food, no one ate fast food, ever, it didn’t exist. Some of the towns along the route look like they may have seen better days when they weren’t bypassed by the hustle and bustle of daily life. That is, at least, until
recently. With the burgeoning wine industry in the valley, people are rediscovering that the slower pace of life on the farm may not have been such a bad idea. There was just “the land” -- there was no concept of “back to the land”, because no one had gone anywhere. Now we’ve all been to the “future.” The “future” involves endless cell phone calls, email, buying gas, standing in line, traffic, and lots of bad food. There is a little town along Route 99 that is a welcome retreat. Amity is a distinctly rural town, with maybe one stop light, or maybe it’s just a crosswalk for the local kids to make their way back and forth to the little elementary school. Amity was the site of the first woolen mill in Oregon, and the first town in Oregon to ship wheat around Cape Horn to England. Established in 1848 by Joseph and Ahio S. Watt, brothers who had immigrated to Oregon over the Oregon Trail. A portion of Joseph’s land claim became the town site. The name “Amity” came from the name of the school that was built by two rival communi-
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ties after reaching an amicable settlement of a dispute. According to the U.S. Census Bureau, as of 2000 there were 1,478 people in the town. Perhaps there are a few more by now, but not many. The town looks like not much has gone on for some time, until recently. There is now a beautiful new store in the center of town, Amity Foods and Coffee House built by Chuck Lawrence. There is the very chic Cohelo Vineyards tasting room just off the main drag. There is a farm stand that caters to visitors and locals alike -- take home a pie from the Blue Raeven Farm stand as you enter Amity from the south, and there is a restaurant on main street that could just as well be in “the big city.” The restaurant is “The Blue Goat” -- Amity’s newest upscale eatery. If you weren’t paying attention, you might just drive right by, but that would be a mistake. What a beautiful restaurant! The instant you walk in the door, it’s very clear that this is no ordinary place. All of the tables and chairs were built by owner Dave Van Domelen from reclaimed schoolhouse furniture and unique pieces of richly seasoned woods. The result is a fun, inviting and intimate cafe that says “welcome, good to see you, have a seat.” Owners Cassie and Dave are both very creative and artistic, Dave’s talent as a woodworker surrounds you in the restaurant, Cassie is a painter, and most thankfully, a cook. When you arrive, you are greeted by Cassie’s painting of “The Blue Goat.” Once you settle in, you are greeted with Cassie’s wonderful food. The Blue Goat has only been open since December first of last year, mere months. Things are going well. Originally, Dave had a notion to open just a pub - with local brew and snacks. Cassie and Dave live on 25 acres nearby and
decided a full restaurant might be a good means to utilize some local farm products, from their own farm. Of course since opening their restaurant, there hasn’t been a lot of time for farming, but there’s no shortage of help in the area with fabulous local produce, meats, cheeses and of course, wines. Dave estimates the furthest distance from which they source their produce is about 10 miles. The menu even includes a veggie pizza with a wild harvested nettle pesto - very local, very good. One of the things Dave is happy with is the on-site meat processing at the Blue Goat. On site processing means they are able to legally serve a medium-rare burger, hallelujah! In-house butchering also dictates the ever-changing menu. Meats are served at the peak of freshness, and when certain cuts are gone, they’re gone -- until next time. And of course, goat is on the menu. Not a common meat in American restaurants, but very common in the rest of the world, goat is actually quite good done right, and at the Blue Goat, it’s done right. One of the featured items is a goat empanada (em·pa·na·da Noun: A Spanish or Latin American pastry turnover filled with a variety of savory ingredients and baked or fried.). While traveling in Latin America, Cassie became enamored with empanadas and has developed her own flakey, whole grain crust. Sometimes a whole grain crust can be a little heavy, but not at
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the Blue Goat, Cassie is to be applauded for the perfect balance she has struck between flakey, white pastry, and healthy whole grain -her empanada crust is outstanding. A big key to the baked goods at The Blue Goat is the hand-built “earth oven” -- like a brick oven, but made of earthen blocks, and clay. The oven in the Blue Goat is the centerpiece of the restaurant, and diners can watch things cooking to perfection. The oven was built by Kiko Denzer of Blodgett, OR. author of “Build Your Own Earth Oven.” Those familiar with Fireworks restaurant in Corvallis may have seen his work there. The oven is an interesting thing. When they arrive at the restaurant, the oven is still warm enough from the night before to bake the days bread, then when the bread comes out, the oven is stoked up again with more wood to bring the temperature up to bake the perfect empanadas, pizzas, and other menu items. Dave said when the oven was first built, it took some time to “season” it. The moisture content in the oven would not allow it to reach a higher temperature until the moisture was baked out of the earthen walls. Now, it’s “broken in” and ready to produce the kind of baked goods only possible with an earthen oven. While visiting with Dave, Cassie brought out a few more of her delightful creations. I think the favorite among the samples was the oyster stew. Unlike other oyster stews with “plain old” oysters, the Blue Goat version has breaded, fried oysters in a delicious, creamy chowder-like stew and is seasoned with red pepper esplette, a paprika made from heirloom chilies and produced by Viridian Farm on Grand Island. The oyster stew is out of this world, a “must have.”
Another of the Blue Goat “regulars” is the gnocchi, a pork sausage, spring radish, gouda cream sauce affair with house-made potato dumplings. Not surprisingly, this dish was also excellent -- a perfect blend of comfort food, and fresh vegetable, with the slightly crisp, warm radish. The wine list is extensive, and growing. Being in the heart of Oregon’s Wine Country, you can’t go wrong. Most wines are from local wineries and the beers are also mostly locally sourced from brewers such as Ninkasi in Eugene, and Seven Brides in Silverton. On tap, so to speak, for Spring and Summer are the Winemaker and Brewer dinners planned at the Blue Goat - sure to be a great success. Summary: With the delightful interior, the rotating local art, the local beer and wine lists, and the top notch local fare, The Blue Goat is a definite must for anyone who likes to eat! Go there.
Favorites:
House Salad: $6 Oyster Stew: $6 Goat Empanada: $3 Blue Goat Burger: $10 Gnocchi: $12 Rhubarb Custard Cake: $6
Many gluten free options are available. FIRST THURSDAY FARM DINNER
(First Thursday of each month) Enjoy a four course family style dinner at the large farm table. Featuring special preparations of dishes not regularly on the menu. Share good food and conversation. reservations required and limited to 14 seats (the capacity of the table) reservations must be made by the Wednesday before. Only $24 per person Call ahead for Farm Table Dinners, or just stop in for lunch & dinner from the menu.
503-835-5170
Cassie also presented a green salad with a light goat cheese. Of course, the greens were as though they had been picked just before arriving at the table, and the goat cheese was light and flavorful -- just perfect. 26 w w w . w i l l a m e t t e l i v i n g . c o m
Hot Dog!
Summer Means Fun With Our Fuzzy Friends, Here’s some pet-safe tips from Sue Faria, Patient Care Coordinator West Hills Animal Hospital in Corvallis Summer days mean outdoor runs, fun in the sun, and hot weather. This time of year can also be dangerous to our four-legged friends. Dogs and cats can easily become victims of overheating, dehydration, sunburn, and parasites. Here are a few tips to prepare your animal friends for the “Dog Days” of summer. Water: Always have a supply of cool, fresh water available for pets. Add a few ice cubes to a dish of water for a cool, refreshing treat. When on the go, keep a water bottle filled with cold, fresh water for your pet.
Summer Exercise: Wait 30-60 minutes after meals before taking your pet for his/her run. Walk you dog in grass or keep pavement walks brief. Sensitive paws can quickly burn on hot asphalt; consider paw protectors such as shoes or booties. During extremely hot temperatures, your pet will prefer shade to sunshine. Excessive panting, harsh breathing, and discolored gums are all a sign of heatstroke. To treat, get the animal to a shady area, cool him/her with wet towels, and call a veterinarian. Consider leaving your pet at home with a pet-sitter while you enjoy a hot day outside. Dogs are not as cautious about avoiding hot weather/ walking surfaces as cats. You are their source of common sense.
Auto Cautions:
Family Vacations: Vacationing with your pet can be a great experience, but plan your route ahead of time and locate animal-friendly hotels or campgrounds. Allow plenty of travel time to include potty breaks and exercise for you pet. Double-check collars and leashes. Don’t risk losing your pet due to a worn collar or leash, and consider having your pet implanted with an AVID microchip. Obtain a health certificate from your veterinarian. Prepare for any parasites that may be “waiting” for your pet to arrive on their turf. Incidence maps of various parasites in the US can be found at www.petsandparasites.org About Parasites (internal and external) We are most aware of the fleas and ticks this time of year. This is “their time.” Some parasites we do not see are heartworms the intestinal roundworms, hookworms, whipworms, Giardia as well as other less common ones. Did you know between 10-15% of our household pets carry intestinal worms we cannot see? Annual or semiannual stool sample tests help us detect infected pets. There are excellent monthly internal and external parasite control products—discuss the options with your veterinarian. Learm more about the zoonotic (infestations/ infections that affect humans and animals) conditions described on the Companion Animal Parasite Council web site www.petsandparasites.org
Never leave your animal in a vehicle. Even with the windows open, the temperature in a parked vehicle can reach more than 100 degrees in a matter of minutes. Coolant/antifreeze leaks are sweet tasting and attractive to animals, but drinking coolant can be fatal. Use animalfriendly propylene glycol coolant rather than ethylene glycol in your vehicles. Never let your pets drink out of strange puddles.
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Willamette Living’s Dining Guide
Al Jebal EL SOL DE MEXICO
Iovino’s
Al Jebal / Bazaar
Dine with us, or let us cater your event. Full table service Tues - Fri Lunch 11:30 - 2:00 Dinner 4:00 - 8:30 Catering Services Available Everyday. Big table cooking class dinners. Classes hosted by Regina Iovino.Soups, Salads, Pastas, Italian Hot Sandwiches.
Middle Eastern and Moroccan foods. Hummus, Baba Ghanouj, Felafel, and baklava! All made fresh every day. Be sure to browse our store filled with international specialty items, rices, teas, and more. Let us cater your next event! Open for lunch and dinner 11:00 -- 9:00 M-F 12:00 - 9:00 Sat. & Sun.
1835 SW 3rd St. Corvallis 541-738-9015
2240 SW 3rd St. Corvallis 541-207-3478
del Alma
An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience. Menus and more at: www.delalmarestaurant.com Open for lunch and dinner Tues. - Thurs. 5:00 -- 10:00 Fri. & Sat. 5:00 - 11:00
136 SW Washington Ave Suite 102 Corvallis
541-753-2222
EL SOL DE MEXICO
Welcome to El Sol de Mexico. Corvallis, Oregon’s finest traditional Jalisco Style Mexican restaurants. We offer a great selection of entree’s the whole family can enjoy including select American dishes and a complete vegetarian menu. Open 7 days a week. For lunch and dinner. 2 locations in Corvallis.
1848 NW Circle AND 1597 NW 9th St.
541-758-1735
Queen’s Chopstick
Not just Chinese food! Our Asian fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Corvallis,” come find out why. 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat
2329 Kings Blvd Corvallis
541-758-1735
The Blue Goat FIRST THURSDAY FARM DINNER (First Thursday of each month) Enjoy a four course family style dinner at our large farm table. Featuring special preparations of dishes not regularly on the menu. Share good food and conversation. reservations required and limited to 14 seats (the capacity of the table) reservations must be made by the Wednesday before. $24 per person 506 So. Trade St. in Amity
“drinking white wines helps bring the good weather on.”
503-835-5170
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The Wines of Summer
Marissa Matsler Enoteca Wine Bar Sustainability Consultant It is easy to observe the change of the seasons sitting at Enoteca Wine Bar in downtown Corvallis. The floor to ceiling windows show spectacular weather transitioning from fat raindrops to warm summer light. From Enoteca’s outdoor seating, the people- and nature-watching improve as the days lengthen. Out in Oregon’s vineyards, early summer is likewise active. Vines have long been pruned and the canes are meticulously tended as everyone waits for bud break. This determines the timeline for the rest of the season. Attention and timing are everything in this dynamic period of growth. I asked three local wineries to discuss this busy season with me and share their favorite wines of summer. Lumos Wine Co Along with other Oregon vineyards, Lumos is committed to sustainability. In early summer, this means extensive work out on the land. Lumos practices in-row cultivation, using a shallow blade to take care of weeds instead of spraying herbicides. People are “recognizing that this is a long term deal,” Dai Crisp, owner of Lumos, explains about sustainable vineyard cultivation. Crisp says, despite the hard work, he “likes starting to farm again,” enjoying the smell of the soil and watching the incredible changes that the vines undergo. Wrapping up our conversation, Dai mentions that drinking white wines “helps bring the good weather on.” I will do my part to solidify summer by sipping some of Crisp’s recommended summer whites below: Lumos 2010 Rudolfo Pinot Gris: Crisp describes this wine as a “little fruit salad” in a glass, making it perfect for sipping out on the deck. Lumos 2009 Gewurztraminer: Crisp recommends pairing this dry wine with spicy foods – especially a Thai dish. Lumos 2010 Temperance Hill Pinot Gris: This bone dry wine expresses the minerality of the Temperance Hill soils and is an excellent pairing with oysters. Tyee Cellars Winemaker Merrilee Buchanan Benson is gearing up for agri-tourism season at Tyee. With hazelnut orchards, wetlands, and vineyards, Tyee offers visitors a diverse landscape to explore. Through evening tours, dinners and concerts, Tyee allows both locals and out-of-towners to
experience the natural beauty of a Willamette Valley farm. One of their many events this summer will be on July 9th. Tyee will host a dinner with the author of the new book Oregon Hazelnut Country. Enjoying the sunset, visitors will sample fabulous hazelnut cuisine, and sip wine during the bonfire festivities. Benson is especially looking forward to the sun this year as Tyee has recently become 100% solar powered. It’s not just the grapes anymore running on the sun; the solar array provides all electricity to create the wines listed below: Tyee 2009 Pinot Gris: A refreshing and “friendly” white wine, this Pinot Gris is wonderful to sip in the July heat. Tyee 2008 Pinot Noir: From a premium vintage, Merrilee describes this wine as “versatile,” wonderful for evening drinking with BBQ, salmon and tuna. Tyee 2009 Chardonnay: This estate, un-oaked Chardonnay is made in a pinot gris style, giving it a unique, refreshing finish for summer. Ken Wright Cellars Julianne Nelson, In-state Sales Manager and Cellar Assistant at Ken Wright Cellars, wears many hats at work. “Everyone pitches in,” she explains, as the season ramps up. In the cellar, she helps tend to the health of the fermentation process. White wines, such as Pinot Blanc, will begin to be bottled in early June, with Chardonnay following suit in mid-summer. By the time people read this article, Nelson exclaims, “we will really be in the throes of it!” On the vineyard, she says they “see some green tissue,” which is a good sign. The late bud break this year lends “added pressure” to the entire process. The extensive experience of vineyard manager Mark Gould and his team are what the winery depends on this time of year to ensure another great vintage. As Nelson explains, “great winemaking is really great farming.” You can taste the thoughtful farming put into creating the wines below: Ken Wright 2009 Pinot Blanc: This food-friendly wine has a lively, clean finish. “Very patio-gulpable,” as Nelson describes it – and I quite agree. Ken Wright 2007 Viongier: With a “gorgeous floral aroma and earthy finish,” Nelson recommends this wine to those looking for something a little more adventurous. Ken Wright 2009 Chardonnay: Ken really lets the “fruit shine through” in this limited-oak Chardonnay. Its fleshy texture and bright acidity has made it my favorite wine this summer.
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Special Summer Foodie Section
More suggestions than recipes, there are a million salmon recipes,, and the secret to ALL of them is F RE S H
Summer Salmon
One of the best things about summer for foodies is the availability of fresh wild-caught salmon. And here in the Northwest, we are very fortunate to have some fantastic salmon swimming by! There are many ways to cook salmon, and done right, all are delicious. The best cooking method is a matter of preference, so here are our top 5 for you to try over the summer, with the help of friends and family it’s up to you to decide which is best. The secret to great salmon, is to start with… great salmon. The best salmon is salmon that is as fresh as possible. There is a lot of “farmed” salmon available, farmed salmon is raised in holding pens and is often dyed red to look like wild salmon, but in our experience, there is no substitute for wild-caught salmon - it has the “essence of the salty sea.” Fresh salmon feels firm to the touch, there is no way to make great cooked salmon from not-so-great raw salmon. So get yourself a fillet of salmon, or a whole
Fresh Wild Salmon, Firm with Rich Color.
salmon if you’re feeling adventurous. Filleting a salmon is straightforward; if you’re used to filleting a smaller fish, it’s the same thing. Starting just behind the gills, run a sharp fillet knife along the backbone from head to tail and voila, you’ve got a salmon fillet. There are very few bones to be concerned about in a salmon fillet and they are near the head end of the fillet. Run your fingers along the fillet near the top of the fish and close to the head end, you’ll feel a bone every inch or so for about the first third of the fillet. Pull them out with needle nosed pliers and you’ve got a boneless fillet ready to cook.
Here’s our top five suggestions: Planked Salmon “Planked” refers to cooking a fillet of salmon on (usually) a cedar plank. Other woods also work well, such as Alder, Apple, Hickory and the like. The idea is for the wood to impart a delicious smokey flavor. The trick to keeping the plank from going up in flames is to soak the plank in water for several hours prior to cooking. The basic idea is to start with the soaked plank, and grill the fillet on the plank -- covered and not over direct flame, to preserve the plank. The plank does end up scorched on the bottom, and wood used for planking is generally a single use affair. You can also plank cook salmon in the oven, just heat to 400 degrees and place the salmon on the planks in the oven and cook until done. Keep and eye on this, you don’t want the planks to go up in smoke -- in your oven! Grilled Salmon The purists method, grilled salmon is a real treat done right. The trick to grilling salmon is to not overcook it. Salmon should be just barely cooked in the center and this takes practice, but once you have it mastered, you’ll come
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to love the results. Again, on a grill over well seasoned coals (coals that have turned white and have no open flames) place the salmon skin side down and cook covered until just done. You don’t need to flip the fillets, just cook skin side down and when it’s done run a spatula between the skin and the fillet to produce a boneless, skinless, perfect piece of salmon. Again, the “just done” part is a matter of practice -- practice makes perfect! Another trick to grilling is to coat the non-skin side with rock salt. The rock salt seals the fillet and keeps it very moist. When the fillet is done, just brush the salt off and enjoy. Smoked Salmon There are tons of smoked salmon recipes, but all of them follow the same basic steps. Step one is to “brine” the salmon -- soak overnight in a solution high in salt (often soy sauce) and usually sugar. Then drain, rinse and dry. And then smoke for hours. Smokers are available for around $99 to $300 and up. After your initial investment on a smoker, you can look forward to saving tons of money on smoked salmon! Just delicious, and lasts for weeks - if you make plenty. For a smoked salmon brine recipe just do a google search for “smoked salmon recipe” and you’ll find about two million -- really!
Baked Salmon This is where those who love to experiment with rubs and sauces can go to town. Baked salmon is very simple, and can range from baked plain and drizzled with lemon and butter to crusted with almonds, pepper and coated with all sorts of sauces. The trick again is to not overcook your fillets! Our favorite is just a little dried dill, some butter and lemon -- very light and very delicious. Pan-Fried Salmon Another simple preparation which is often overlooked is plain ole’ pan fried salmon. Start with simple skinless fillets, dust with seasoned flour, and dip in a mixture of egg and milk, then coat with bread crumbs and fry in hot oil until cooked. Drizzle with lemon juice and serve with some cole slaw, potato salad, or baked beans, and you’ve got a perfect summer meal. Note: Raw salmon can have disasterous effects on our K-9 companions! Don’t’ give your dog raw or undercooked salmon -- no matter how “persuasive” they may be. Happy Cooking! Spice Road Mead
Oak. Pepper. Saffron. Vanilla.
Unlike anything else you’ve ever tasted.
Vive La France!
YAMHILL
OREGON
A quick lunch at Corvallis’ Le Patissier, 503.730.7535 www.kookoolanfarms.com as always, magnifique! Most food fans know of the Croque Monsieur - the lunch, sometimes brunch sand-
wich with egg battered bread, melted cheese and ham. But did you know there is also a Croque Madame? There is, and we were recently introduced at Le Patissier in Corvallis. It’s obvious the two are related, but the Madame has an egg on top rather than battered bread, and she is delicious! At the Patissier, as with all of their menu items, the Madam is prepared with very fresh ingredients, organic eggs, Gruyere AND Swiss cheeses, and Black Forest ham. And, as if that weren’t decadent enough, the bread is also a brioche bread -- heavenly. The Patissier, in addition to the best pastries in the area, offers many savory lunch items -- something to think about, but not too long, the fresh items are made for the day, and when they’re gone, they’re gone! Le Patissier 956 NW Circle Blvd. Corvallis
“You’re Looking Lovely This Afternoon Madame”
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Samaritan Plastic & Reconstructive Surgery Whether you’re considering plastic surgery, laser treatments or skin care services, it’s important you understand all of your options. We are committed to taking the time to listen to you and thoroughly explain your options so you can choose the path that is best for you.
Surgical procedures:
Non-surgical procedures and spa services:
• Facial rejuvenation • Breast surgery • Body contouring
In addition to our surgical options, we provide numerous treatments that can enhance your beauty and confidence. • Botox, Restylane, and Perlane treatments • Facials, chemical peels, and clinical skin care products • Candela GentleMAX laser hair reduction • Candela VBeam laser for skin rejuvenation and vascular treatments
To schedule your complimentary consultation, please call our office today. 996 NW Circle Blvd., Suite 103 Corvallis, (541)768-4370
Plastic & Reconstructive Surgery
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