McMinnville Community Advantage Magazine - Dec 2021

HAPPY HOLIDAYS FROM ACTIVE MEDIA

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McMinnville

COMMunity ADVANTAGE MAGAZINE DEC-JAN

MEET MCMINNVILLE’S NEWEST MED SPA RENEWAL SKIN AND LASER PG. 6

COMMUNITY INTEREST Willamette Valley Cancer Foundation pg. 12

SEASONAL Es senti a l W i nes & Cheeses pg. 14

MEET THE ARTIST Jea ni e C l a r k e pg. MN12

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McMinnville Community Advantage Magazine 5

BUSINESS SPOTLIGHT

RENEWAL SKIN AND LASER

Renewing Youth and Beauty David Bates, Active Media Contributing Writer Photos by Kara Langley Photography

W

e are told to love the skin we are in, but natural elements and aging take a toll on our skin over time. There are some terrific fixes available, and Dr. Ahmed Ebeid’s team at Renewal Skin and Laser have the expertise to do that. Dr. Ebeid has treated patients for chronic pain in McMinnville since 2013. Affiliated with Willamette Valley Medical Center and board certified in anesthesia and pain management, he has operated the medical spa at his Baker Street office since 2019.

Laser aesthetic treatment renews and revitalizes your skin by removing unwanted pigment that causes spots or discoloration. Intense Pulsed Light (IPL) delivers pulses of laser light that targets and destroys dark pigment, which causes your body to replace those cells with healthy, clear ones. The 1540 laser reduces wrinkling by targeting water under the skin, causing a disruption that is recognized by the body as an injury. This causes the body to heal the ‘injury’ by stimulating the production of collagen and plumping under the wrinkles.

The Three-For-Me treatment combines these two laser treatments. “The results from laser treatment are dramatic,” says business manager Katherine Gorretta. “You will

see your face look up to ten years younger from a Three-For-Me treatment package.”

Treatments are scheduled a month apart to give the skin time to heal naturally.

Laser treatments can also be used to address veins, scars, and even stretch marks. All of these are a common part of life for both men and women, but they don’t have to be permanent, and the fix is virtually pain-free. The results of laser treatment are permanent, but you will want to maintain a quality skin care plan to reduce the normal aging processes as you move forward.

Renewal Skin and Laser also offers SculpSure body sculpting.

Clients often have areas of stubborn fat that are very hard to work off. This laser treatment targets and removes 24% of the targeted fat cells with each 25 minute treatment. No incisions, no downtime, just results. Laser hair removal is also popular because it can be a major lifestyle benefit, removing issues like razor burn, ingrown hairs, and infections from shaving.

Renewal Skin and Laser has other, non-laser options for facial treatments that cost less but will help keep your skin clear and glowing, such as microneedling and chemical peels, which address skin issues such as acne, minimizing pore size, and evening skin tone and texture.

All of the treatments and methods at Renewal Skin and laser are safe, efficient, and described in more detail on the spa’s website. With most treatments, you can see before-and-after photos from real cases as well as video that shows what a treatment is actually like. It’s also a good idea to check online before you visit, as specials are offered throughout the year. Consultations at Renewal Skin and Laser are free, so call today!

Renewal Skin and Laser is located at 851 NE Baker Street #3 in McMinnville.

For more information, call 503-857-3225 or write our Advanced Aesthetician, Bella Milne, at bella@renewalskinandlaser.com.

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McMinnville Community Advantage Magazine 9

C O F F E E &C R O S S WO R D

December 2021 - tree

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COMMUNITY

WILLAMETTE VALLEY CANCER FOUNDATION

Changing Lives P

rising gas prices, unreliable vehicles, and even an inability to drive, transportation can become an expensive “to-do” item on a patient’s list, and so the Foundation can help with that as well.

By David Bates, Active Media Contributing Writer

atients receiving cancer treatment at the hospital’s HR Hoover Cancer Center will find what Patty Williams calls a “three-legged stool” support system. There’s Willamette Valley Medical Center’s Oncology Department, Oregon Oncology Specialists, and finally, Willamette Valley Cancer Foundation, which she heads.

A cancer diagnosis for many is a major medical upheaval that can be exacerbated by the realworld, day-to-day tasks that don’t go away when treatment begins. Patients who are unable to work still need to eat, keep Patty Williams Lisa Boschee the lights on, and make frequent trips to the center for treatment, and that all costs money for which insurance provides no help.

And that’s where the Foundation comes in: Helping patients pay the bills while they’re undergoing treatment. “Some treatments impact what foods a patient can eat,” Williams said.

“If weight loss is an issue, patients are often instructed to consume protein drinks like Boost or Ensure, and those are expensive items compared with an average food budget.”

Some patients may find themselves needing to do a 50 or 100mile round-trip several times a week for treatments. Between

Since 2002, the McMinnville-based non-profit has served more than 800 patients to the tune of more than $1.3 million. Thanks to year-round fundraising work that relies heavily on volunteers, the Foundation hit the goal of $1 million in reserves several years ago.

The Foundation is based in McMinnville, but serves residents from Yamhill, Tillamook and Lincoln Counties. Applicants with a current cancer diagnosis who are in active treatment (or within a 6-month window of starting) and can demonstrate financial need are eligible. The treatment itself can occur anywhere, but the patient must live in one of those three counties.

“Compassion and understanding are in abundance at the Foundation,” Williams said. “If you need help, let us do some heavy-lifting for you.” Cancer patients can even lack the energy to seek help in the first place, so the Foundation has made the application process as short and streamlined as possible, and staff are always available to walk patients through the online application process over the phone.

The Foundation’s website features testimonials from past patients, although Williams shares one she was particularly touched by.

“We had one patient who always stopped by the office so we were able to visit regularly,” she said. “Before he died, he was going to be moved to hospice, but once a patient is there, they’re technically ineligible for service from the Foundation. But this kind soul was ready to forgo hospice care just to maintain a relationship with our staff. That speaks volumes for everyone involved in this worthy cause.”

Willamette Valley Cancer Foundation is located at 2700 SE Stratus Ave Suite A in McMinnville. Online at www.wvcancerfoundation.org. For more information, call 503-435-6592 or write info@wvcancerfoundation.org.

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Community Advantage Magazine MN 1

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Community Advantage Magazine MN 3

BUSINESS SPOTLIGHT

ORCHARD & VINEYARD SUPPLY

Well-Suited For The Job

Provided by Cascade Water Systems / Orchard & Vineyard Supply. Photography by Kara Langley

Paul Ridgway says the secret to the company’s success is this: “It is all about the people. From the employees, to the people of the surrounding community, without them we would not be here.”

Cascade Water Systems has been a Berkeley Pump Award Dealer for more than 10 consecutive years and was named The McMinnville Chamber of Commerce Small Business of the Year in 2006. For nearly 23 years, Cascade Water Systems has been devoted to serving the Yamhill County community.

A tradition they want to continue for many years to come.

In 2020, Cascade Water Systems became part of the growing family of OVS, Orchard & Vineyard Supply. OVS is a leader in orchard and vineyard supplies from growing and training supplies to irrigation, agronomy, harvest and postharvest care. With Cascade Water Systems, OVS expanded its services in irrigation solutions and management for our hard-working farmers.

For more information about Cascade Water Systems, visit online at www.cascadewatersystems.com, call 503-4351515 or toll-free at 877-231-7867, or email at cwsoffice@ cascadewatersystems.com.

C

ascade Water Systems has been servicing the well, pump, and water treatment needs of Yamhill County since 1998. From residential to commercial agriculture, Cascade has grown to become one of the area’s largest purveyors of well and water treatment equipment Originally the well and pump division of Cascade Tractor, the business was purchased by Paul Ridgway in 1998 and renamed Cascade Water Systems. With nothing more than a used service vehicle, a customer list, and 2 employees, they went to work servicing the needs of the local residents.

Hard work and committed service resulted in company growth, and in 2000, the vineyard irrigation division was added to further serve the needs of the agricultural community. Specializing in irrigation design and water management, the vineyard irrigation division continued to thrive alongside the well and pump business.

The business was expanded again in 2003 with the addition of a retail store front (Ridgway Supply), specializing in irrigation, tanks, and water treatment.

This unusual dynamic of company interactions provided Cascade Water Systems with the ability to service its customers with a unique blend of speed and efficiency at a lower cost.

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Community Advantage Magazine MN 7

◀2021

December S U N DAY

December is a month that is rife with nostalgia.

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- LOIS DUNCAN

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Meteorological winter begins December 1st and lasts until the end of February.

Depending on how far north a person is in the Northern Hemisphere during the winter, their day can range from 9.5 hours to absolutely no sunrise at all. On the bright side, the days will gradually become longer in the Northern Hemisphere until the summer solstice in June. In the Southern Hemisphere, this same day marks the summer solstice and the Southern Hemisphere’s longest day of the year.

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MN 9

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Community Advantage Magazine MN 11

ARTS & CULTURE

MEET THE ARTIST

JEANIE CLARKE

By Dennis McNabb, Active Media Contributing Writer

off when she got hired almost immediately as a graphic artist for MacMillan McGraw-Hill, a company which produced textbooks. She did that for almost a decade before moving back to Portland (where she had lived previously).

Upon Jeanie’s return, her sister introduced her to a relatively new but burgeoning company by the name of Jackson Pacific, where she still works today (although she technically retired in 2017). Jackson Pacific is known around the world for producing beautiful customized brass ornaments, the kind you might find at many vacation destination spots! Pittock Mansion, Camp 18, and the OHSU Tram are just a few of the local attractions boasting such ornaments, many of which were designed by Jeanie.

These are gorgeous, highly-detailed, intricate 3D designs of all shapes, sizes, and colors. They make a perfect and tasteful keepsake, even for those who aren’t generally into knickknacks. So the next time you’re at the coast or any other kind of attraction, make sure to look for keepsakes made by Jackson Pacific, Inc. You may just find one designed by Jeanie herself!

Check out their website at www.jacksonpacific.com/ornaments to see some of her work, or to place a custom-made order!

A

lthough there are always exceptions to the rule, it’s safe to assume that most of us have done a little traveling at some point in our lives, even if only around the state of Oregon.

Often our travels likely included an interesting destination, like the picturesque Oregon coast or majestic Crater Lake, or perhaps just a pit stop at a random fantastical site claiming to be the “World’s Only This” or the “Country’s Biggest That.” Inevitably, with eyes full of wonder, many of us simply refused to leave without a souvenir to commemorate our experience; but did you ever wonder where those souvenirs might have come from?

Let me introduce you to Jeanie Clarke. Born in South America and raised in New York, Jeanie came from an artistic family.

Her father was a painter and several other relatives on her father’s side designed Hallmark cards, so Jeanie was exposed to the arts from an early age and was encouraged to develop her own style of creative outlet.

In grade school, art classes were her favorite field of study, but she’d always had a practical side as well. The plight of the tortured starving artist did not appeal to her, and so she earned a much more marketable degree in Graphic Arts from Monterey Peninsula College in California. Her decision paid

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McMinnville Community Advantage Magazine 13

SEASONAL

HOLIDAY WINES

Essential Wines

For Your Holiday Table

By Robert Matsumura, Active Media Contributing Writer

H

ave you ever stood in the wine aisle of your local grocers during the holidays, baffled as to the appropriate wine for meals featuring poultry, beef, pork, or seafood—not to mention the array of appetizers and side dishes? Our guide below will help simplify this process with six wines flexible enough to compliment your holiday cuisines from autumn through winter.

Sauvignon Blanc

Also referred to as “Sancerre” in France, this medium-light bodied white wine is a winner. It features a crisp, herbal profile perfect for turkey, goose, chicken, or seafood.

Pinot Noir

With its bright acidity and versatile nature, Pinot Noir is one of the best choices for the holidays. It excels across the board with poultry, pork, and hearty beef dishes. The Pacific Northwest and California offer many solid choices with fruit-forward characteristics sure to please even the most discriminating palates.

Zinfandel

A more full-bodied white, Chardonnay is an excellent partner to fish or roast poultry. Likewise, Chardonnay pairs beautifully with beef, should you have guests who prefer to drink only white. In this case, opt for an oak-forward Chardonnay, as it will enhance the robust flavors of the beef.

Red Zinfandel has long been considered a great Thanksgiving wine for its ability to compliment turkey while also blending well with cranberry sauce and other sides. Its fruit-forward profile, along with notes of cinnamon, clove, and vanilla evoke the holiday season. Zinfandel also performs admirably with beef and pork, should your holiday dinner include a roast or baked ham.

Viognier

Cabernet Sauvignon

Chardonnay

Not as well-known as other whites, Viognier is a fantastic partner to roast turkey and other poultry dishes. Rounded in body with undertones of honey and spice, some of the best Viognier comes from the Rhone region of France, as well as Australia and South Africa. Like Chardonnay, Viognier can also play well with beef.

Cabernet Sauvignon, the “King of Reds,” is the ultimate pairing for beef. Cabernet’s dark, full-bodied character, often reminiscent of currants and black cherry, enhances the hearty flavors of such entrees as prime rib or crown roast.

Syrah/Shiraz

Another fabulous red wine to pair with beef is Syrah (known as Shiraz in Australia). This luscious red bursts with complex flavors from pepper to cherry, smoky to floral.

Syrah, made in France’s Rhone Valley, is generally known more for its elegance and complexity, while Shiraz is bolder and more fruit-driven. If beef is on the menu, you can’t go wrong with Syrah.

Which Wine to Bring to a Party?

Let’s say you’ve been invited to a holiday event and wish to bring a bottle of wine, but you’re uncertain of the menu. The safest choices might be Pinot Noir or Chardonnay. Both wines have versatility across a broad spectrum of entrees, and will be welcome additions to the holiday table. All of these featured wines are readily available at your local markets, where helpful staff can assist you in determining the best selections and values for your particular budget.

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HOLIDAY CHEESES

Cheese For The Holidays A Quick & Easy Guide To A Savory Cheese Board

By Robert Matsumura, Active Media Contributing Writer

A

s the holidays roll around, entertaining family and friends takes center stage. For many of us the holiday cheese board is a star player in the food festivities, yet with the plethora of choices available at local markets, assembling it can prove a bit daunting.

Basic Strategy

For presentation purposes, select cheeses of different colors, shapes, and sizes. When calculating the amount of cheese to purchase, three ounces per guest is a solid guideline. Thus, if you’re serving three types of cheese and entertaining 12 guests, you should buy at least 12 ounces of each type. If other appetizers will be served, the amount of cheese can be reduced to two ounces. In general, three varieties of cheese—a hard, a semi-hard, and a soft—will provide ample variety for most events.

Hard Cheeses Aged Gouda

This Dutch cheese is always a strong player on any cheese board. If you prefer a sharper, nuttier flavor with those delicious salty bits, opt for a Gouda aged at least 10 months.

Many of the premier Goudas will be aged up to 18 months or more. Top brands include Beemster, Parrano, and Rembrandt.

Manchego

A full-bodied cheese made from sheep’s milk, this Spanish cheese from the La Mancha region is creamy yet nutty with toasty nuances. Aged Manchego has a wonderful granular texture much like aged Gouda, and will be a superb compliment to fruit or meats such as prosciutto, salami, and capicola.

Cheddar

A good aged cheddar is always a welcome member of any cheese board. American, English, and Irish cheddars are all fantastic choices, providing slightly different characteristics.

In general, the longer a cheddar is aged the sharper the flavor.

Tillamook, Kerrygold, and Cabot are all fine choices.

Semi-hard Cheeses Fontina

Originally from Italy, this versatile cheese features a sweet and pungent character nuanced with tones of butter and roasted nuts. It is rich and creamy with an intensity of flavor that increases with age. Sartori, Stella, and Boar’s Head are all excellent brands.

Comté

One of the most popular French cheeses, this creamy, mild cheese is a pleasing addition to any cheese board as it blends well with bolder flavored meats and preserves while adding a luxurious undertone. Jura Flore, Fort Rousses, and St. Antoine are all quality brands.

Soft Cheeses Brie

Soft and creamy, with a musky complexion, this French cheese is spreadable and delicious slathered on bread or crackers. Try it warmed and melted. Excellent brands are President, La Bonne Vie, or Dietz and Watson. Marin French is a quality domestic brand.

Camembert

Another soft spreadable cheese that hails from the Normandy region of France is Camembert. Not quite as creamy as Brie, it is less pungent, and pale yellow in color. Often celebrated as the most popular cheese of France.

For festive additions consider cranberry cheeses such as Wensleydale or Celebrity. Crave truffles? Explore the many truffled cheeses on the market such as truffled Brie and Gouda.

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HISTORY

Alfred Carlton Gilbert Even As A Boy, The Erector Set Inventor Seemed Larger Than Life

By Finn J.D. John

F

rom about 1913 on, every small boy in America knew who A.C. Gilbert was. Somewhere on an advertising page in practically every youthoriented magazine, his cheerful, immaculately dressed image could be seen, beaming over a neat bow tie and pointing proudly at a steam shovel, Ferris wheel, rocket launcher, or some other motorized contraption built with the product he’d invented: Erector.

week, young A.C. and his friends were setting the neighborhood on fire. Literally, that is. One of Gilbert’s childhood memories, as he recalled in the memoir he wrote when he was 70 years old, was building a fire department in the family barn. He cut a hole in the floor of the haymow and installed a wooden pole to slide down and cots to pretend to sleep on. He also engineered and rigged a self-opening apparatus for the barn door.

Young Alfred and the other little “firemen” would all then lie down and pretend to be sleeping on the cots, like real firemen did when Alfred C. Gilbert as he appeared waiting for a call. Meanwhile, in around 1901, in his Pacific one of their number would run University jersey. out and set a brush fire for them (Image: Eli Whitney Museum) to extinguish (luckily, none of these ever actually got out of control; if they had, Salem might remember A.C. Gilbert rather differently than it does today!)

Then the young arsonist would return and ring the alarm bell, and the boys would all leap out of their cots, slide down the pole, take the “fire engine” — a boy’s wagon with a 100-foot garden hose coiled up on it and a bell rigged to clang as it went — and race for the door. One of them would pull the lever, the door would open and out they’d go to save the day.

“Hello boys!” he’d be “saying,” in a distinctive informallooking italic type. “Make lots of toys!” And, in their millions, boys did. (Girls, too, although in that era of more rigidly defined gender roles far fewer girls were encouraged to take an interest in such things.) You might think a man who made a large fortune building what had to be the iconic toy of mid-century maker culture must have had a pretty interesting boyhood himself. You’d be right.

Alfred Carlton Gilbert was born in 1884 in Salem, Oregon, and within six years of the event nearly everyone in the city was aware of the fact. There was clearly something special about this chipper-faced youth. He came from a family of very strict Congregationalists, so Sundays were for worship and contemplation only. But every other day of the 22 To Advertise With Us, Call 503.825.2111

Young Alfred used the fire station as inducement to get the other neighborhood boys to help him with his chores. After all, many hands made light work, and they all wanted to play. The price of getting to play with Alfred’s fire station was 10 or 15 minutes of helping him stack wood — and thus an hour-long chore was reduced to a few minutes, after which everyone got to play. It was truly win-win.

The kind of salesmanship shown by this gambit was not a fluke.

Young Alfred was a born salesman — which is, indirectly, how he became a magician. In those days, around 1890, there was a magazine called the Youth’s Companion. Boys and girls who sold lots of subscriptions to it earned credits that they could redeem from a catalog. Alfred enthusiastically dove into this, and after selling subscriptions to practically every other kid in Salem, redeemed his credits for a real magician’s magic set.

It must have been a pretty good magic set. Soon Alfred was the neighborhood magician. But what he learned from that magic set was, more than anything, the power of practice. “I worked at my tricks hour after hour, day after day,” Gilbert recalled in his memoirs. “Of course, I wasn’t very good, but in time It was good enough to astound and delight my family and friends.” It was a lesson he took to heart.

From that time on, Gilbert’s life would follow a pattern: Find something worth doing, practice it relentlessly for thousands of hours, look up and realize he’d become one of the world’s best.

Of course, with magic shows, it wasn’t nearly as simple as that sounds. But the young illusionist got good enough to impress professional traveling magician Hermann the Great during a Salem show in 1891. Alfred was called upon as an audience volunteer. After having rabbits pulled out of his pockets and an egg he’d carefully placed in a box transformed into a full-sized chicken, he got his chance when Hermann the Great asked him, “Now, son, don’t you wish you could do things like that?”

“I can,” returned the bold youth, and proceeded to show Hermann his best trick: he made a card disappear. Hermann’s surprise, hammed up for the audience’s benefit, was probably genuine: backpalming a card was a professional-grade trick, something he surely didn’t expect to see from a 7-year-old boy in a remote rural outpost like 1890s Salem. “You’re very good, son,” he told the youth. “You’ll be a

great success. Come back to my dressing room after the show, I’d like to talk to you.”

Sometime after that, the Gilbert family moved to Moscow, Idaho. But Alfred came back to Oregon in 1900 to attend Pacific University in Forest Grove for his undergraduate degree. At Pacific, he forged a reputation for mild mischief — stealing chickens to roast and eat over campfires in the woods, setting an outhouse on fire, that sort of thing. He also forged a reputation as a world-class athlete — in no small part due to the fact that he was one of the few athletes in 1900 who recognized the value of constant practice. While a student at Pacific, Alfred set the world’s record in chin-ups and the running long dive.

He met his wife, Mary Thompson Gilbert, at Pacific. “Alfred used to court me with one arm around my waist, and the other hand in his pocket — (practicing) back-palming a half-dollar,” Mary recalled, years later. Magic would be a huge part of A.C. Gilbert’s life story.

Oregon would, too. But, ironically, he would have to move decisively (if regretfully) away from both to achieve his biggest successes.

He left Oregon more or less for good when he graduated from Pacific and enrolled at Yale for medical school.

While at Yale, he broke several more world records, including the pole vault and the rope climb, and founded a company with a friend: The Mysto Manufacturing Company, specializing in magic sets for professional and aspiring magicians. And he left magic, more or less, in 1913 when he created the iconic Erector Set — the toy that would make him truly rich and famous.

By then he was well settled in on the East Coast. And his old neighbors and classmates in Oregon and Idaho could only look on from afar, taking pride in his success and remembering the old days; when a bow-tied magnate was still a scruffy, likeable lad of 10 or 12, busily lighting brush fires and pulling rabbits out of an old hat

This advertisement for an Erector Set appeared in the December 1929 issue of Popular Science Magazine. (Image: Popular Science)

(Sources: Gilbert, A.C. and McClintock, Marshall. The Man who Lives in Paradise.

New York: Rinehart, 1954; “A.C. Gilbert,” Salem Online History (Salem Public Library), salemhistory.net; Gilbert House Children’s Museum, acgilbert.org) McMinnville Community Advantage Magazine 23

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