Oregon Lifestyle Yamhill County April 2024

ADMINISTRATION

Matthew Nelson, Publisher

Catrina Nelson, CFO

Donovan Darling, Content Manager PRODUCTION

Kate Astle, Copyeditor

Dani DeGraw, Production Artist

Kaity VanHoose, Layout Designer

CONTRIBUTING WRITERS

Angie Helvey

Robert Matsumura

Dennis McNabb

From Teacher to Full-Time Musician

By Dennis McNabb, Contributing Writer

‘BRIGHT GLOOM’ INDIE MUSIC MAKES LASTING IMPRESSION.

Beautiful musician. Evocative artist. Skilled professional. Isabeau Waia’u Walker is all of those things and so much more, all wrapped up in one perfectly imperfect package. Born in California and raised in her home state of Hawaii (where her family returned to shortly after she was born), she moved “temporarily” to Oregon to attend Warner Pacific University, but fell so deeply in love with the local community she never left. It’s a fortunate turn of events for us, because after a lifetime of considering her talents to be avocational, she recently retired from teaching to commit full-time to the pursuit of her passion: music.

A ubiquitous presence in her life since childhood, music was and is simply an integral part of Isabeau’s identity. It’s a key aspect of her culture. It’s in her blood. Her entire family sings and/or plays an instrument, and those songs that they “performed” during family gatherings not only planted the seeds of her inspiration, but also helped to inform and develop her unique sound. Make no mistake, Isabeau has “arrived.” One listen to her most recent output will quell any doubts about that, however much like the legendary “Road to Hana,” it has been a long and windy road.

Tentative steps were initially taken in the early 2000s. Isabeau recorded an EP, but the songs were experimental, a little rough by her current standards and she had yet to find her voice. A second EP followed a few years later. That one was better, but still more of a learning experience than an actual representation of who she is as an artist. It wasn’t until 2020, when she put out her 3rd EP and first official release, entitled “Better Metric,” that she discovered her sound. To announce her arrival in grand fashion, her track “Woman” from that EP made OPB’s list of top songs in 2020.

Of course, COVID hit at the same time and all of her plans to tour and promote the album were instantly scrapped. That could have derailed a lesser creative, but instead she utilized that time to write and record her first full length record “The Body,” which came out in May of 2022. A highly personal and emotional album, the songs on this one delve deep into what it means to be a woman, to reconnect with the physical body as well as the spiritual and to embrace every facet of what that entails. Taken directly from her journal, her lyrics provide a window into the soul of an incredible woman and an amazing artist.

To paraphrase from her website, Isabeau is “bright gloom.” Her songs are “soothing and soft while powerful.” They are “accessible while complex,” “sweet [while] aching.” There is a duality that reverberates through the layers of her music that brings such tension and depth that it invites repeated listenings for full digestion. Beautiful and devastating, her haunting and ethereal voice makes a lasting impression, no small feat in today’s musical landscape. And this is just the beginning. With the support of her producer, Ryan Oxford, and manager, Dan Cable, Isabeau hopes to return to the studio and record a second album in addition to touring this fall.

Do yourself a favor and seek out this local rising star. You can stream her music on Spotify, follow her on Instagram @ beaubeaubarina, or watch her amazing collection of videos on Youtube. If you want to support the cause, you can find her on Patreon.com/Isabeau. And don’t forget to watch her live shows! She performs both as a solo act and also with the band Y La Bamba.

Photo by Mary Putulin

Self Care Practices to Enrich Your Life

By Jules Helm, Contributing Writer

FEEL BETTER, BE MORE EFFECTIVE AND CONNECTED WITH GREATER EASE

Iwill share one simple yet powerful practice called “Allowing Your Body to Breathe You.” What does that mean? As Victor Frankel says, “Between stimulus and response, there is a space. In that space is our power to choose our response. In our response lies our growth and our freedom.” I am inviting you to make a simple but powerful choice to embark on a truly empowering journey by cultivating the frequent practice to pause and remind yourself to “Allow Your Body to Breathe You.” The emphasis is “Allow Your Body to Breathe You” versus “Taking a Breath” — this distinction is paramount, as it encourages reconnecting to your authenticity, the present moment and your body’s intuitive intelligence.

Instead of controlling breath with the intellectual mind, we release control to open up to a receptive side of our being. We listen, therefore reawakening curiosity, one of our keys to a truly fulfilling, creative and empowered life. No more holding onto the past or fear of the future, but true presence responding accurately to the moment.

Everyday activities come with both major and micro stress which accumulates in the body in the form of muscular tension and blocked breath. When we bring awareness as an objective witness to the ocean-like wave quality of breath, watching as we’d watch the sea, the mind’s focus is redirected, organically giving the clinging mental stress habit a chance to break rhythm. This gives your body/nervous system a natural reset from fight or flight to return to a more easeful homeostasis space.

Please pause now, even for a minute — disconnect from the phone, email, social media, even this article. Give yourself this gift to do nothing, receive a recuperative moment as you bear witness to “Your Body Breathing You.” No judgments, no changing or fixing anything — simply observe the sensations and feelings present in your body in this moment and “Allow Your Body to Breathe You.” Congratulations! Your participation is the most valuable commodity you possess in this exploration, as exhibiting your willingness is another powerful key to personal empowerment, growth and transformation.

All too often we abandon the “self” in service of a task. Our modern world has us so zoomed out or zoomed in, consumed with good or bad, that we are missing what is right in front of us. Furthermore, social conditioning rewards this imbalanced use of the self. We are encouraged to disconnect from the sensorial and feeling aspects of our body, overinhabiting the intellectual/analytical part of our brain. It is a false perception that this makes us more productive. Again, Victor Frankel reminds us that we do have a choice. With patience and compassionate repeated practice, habits evolve organically. With this newfound awareness your body will naturally gravitate toward ease, authentic productivity and most important, grounded well being.

Now, let us conclude by revisiting this awareness/ balancing practice. Let the next few moments be all about observing and “Allow Your Body to Breathe You.” Consciously choose to invite your awareness into the sensations and feelings present in your body right now. There is nothing that needs to be fixed or changed. Simply be here now with your body and breath. Present, aware, accepting.

Shepherd’s Pie

2 Tablespoons Oil

1 Onion Diced

1 lb Ground Lamb (90% Lean)

Rosemary Parsley Thyme Salt Pepper

1 Tablespoon Worcestershire Sauce

2 Cloves Garlic Minced

2 Tablespoons Flour

2 Tablespoons Tomato Paste

1 Cup Beef Broth

1 Cup Frozen Peas and Carrots

1/2 Cup Frozen Corn

1 1/2 - 2 lbs Potatos

8 Tablespoons Butter

1/3 Cup Half and Half

Garlic Powder

1/4 Cup Parmesan

Prep Time 20 Minutes

Cook Time 50 Minutes

6 Servings

1) Add oil and chopped onion to a heated pan and cook till onion is tender.

2) Add in your ground lamb and season with parsley, rosemary, thyme, salt, and pepper to taste. Combine and mix in worcestershire sauce and minced garlic.

3) Once cooked add in flour a little at a time and tomato paste to thicken the mixture.

4) Add your beef broth and frozen vegetables. Cook untill veggies are soft and set mixture aside.

5) Peel, cut, and boil your potatoes till soft. Strain out water and transfer to a large bowl.

6) Mash potatoes and combine with butter, half and half and parmesan. Season with , garlic powder, salt and pepper to taste.

7) In a casserole dish, cover the bottom with your lamb and veggie filling.

8) Cover the filling with a layer of your potato mixture, making sure to meet the edges of the dish.

9) Bake uncovered at 400 F for 25-30 minutes. Let cool and enjoy!

In With the Old

By Angie Helvey, Contributing Writer

Photos provided by Oregon Residents

THE ENDURING LEGACY OF OLD BARNS IN MODERN TIMES

Over 350,000 pioneers on the Oregon Trail came to the Pacific Northwest and put down roots in the Willamette Valley in the mid-1800s. Promised a new life full of opportunity, most came to farm the land and were granted acreage upon arrival.

The settlers brought herds of cattle and other animals, so the barn was usually one of the first structures constructed on newly acquired land, second only to the primary dwelling. The “barn raising” was a big event, and the whole family, friends, and neighbors pitched in. Barns symbolize the agricultural abundance that founded our nation and a way of life that focuses on success through hard work and pride in family. People were striving for selfsustainability and a way to feed their loved ones.

When you walk into a barn, you’re transported to another dimension full of vivid sounds and smells, different depending on the season. In the summer, there are fragrances of fresh grass and sweat, and the empty, quiet crevices have surely seen many a first kiss or a teenage boy sneaking a smoke. In the winter, the scents of manure, feed, and hay are more apparent, as are the soft murmurs of animals in the background. The essence of a horse barn is a mixture of the earthy, dusty smell of the horses with traces of sweet leather and musty metal.

Nowadays, it’s rare to grow up on a farm, but most everyone did in Oregon’s early days. For them, the sounds and smells of a barn trigger a waterfall of memories, like the

first calf they ever saw born, brown-eyed and wobbly-legged. They’re reminded of discovering a new litter of kittens in the hayloft or grandpa teaching them to milk a cow. Barn dances became popular in the early 1900s, allowing farmers and their families to socialize and dance to traditional folk music. Many a farmer’s child recalls watching the colorful skirts and cowboy boots flying across the floors.

Because most barns were constructed for a specific purpose, utilizing them in today’s world can be challenging, especially with all the work required for restoration. One of the oldest still standing is the barn at Merrywood Farm in Oregon City, a classic post and beam construction erected in 1907.

Families repurpose their old barns in a variety of ways. Some work to restore the building for an event venue – the perfect place for a country wedding. Others turn them into breweries or a bed-and-breakfast. Liepold Farms in Boring converted their barn into a tasting room for their ciders and adorned the walls with old farm tools. Some families are forced to tear down these structures due to safety issues, but they can still repurpose the materials. Barn wood makes the most beautiful rustic furniture and its charm and character still tell the story of the old days.

Barn enthusiasts collect old artifacts and pictures of old barns in Oregon and throughout the nation. They’re forever fascinated by the rustic craftsmanship and how it embodies our country’s rich history in agriculture and the simple life our society has left behind. You see these people on the side of a country road, admiring an old relic and stopping to snap a photo. Someday, all these old structures will be gone, and the visual depictions are what we’ll have left: a window to a world where human beings were more connected to the land than their cell phones.

Restore Oregon’s Heritage Barns Task Force is dedicated to identifying and protecting old barns and other structures representing the state’s rich agricultural heritage. For information and resources, visit their website at restoreoregon. org/heritage-barns/

“Old Barn” 1895

Smith Barn 1895

Webber 1912

“The Barn” 1920s

Elliot Barn 1895

Bany Bee Farm 1900s

Merrywood Farm 1907

Redmond & Sisters 1800s

Rutherford Farms Barn 1938

Merrywood Farm 1907

Merrywood Farm 1907

Merrywood Farm 1907

Merrywood Farm 1907

From City to Forest

By Dennis McNabb, Contributing Writer

HIKING PORTLAND’S FAMOUS 4T TRAIL LOOP

Looking to go for a hike but craving something a little different? If you don’t mind hitting the pavement, Portland’s 4T Trail offers a wholly unique and worthwhile experience. It’s not a quick one. Completing the loop can take a solid 3 to 4 hours, but it’s a terrific way to observe the city from some unusual views and try out different means of mass transit.

The 4Ts of the Loop refer to: Trail, Tram, Trolley, and Train. The Trail portion of the trip is roughly 4 miles long and runs from Council Crest (which at 1, 073 feet is the highest point in the city) down to OHSU. At OHSU, you will catch the Portland Aerial Tram (which travels 3,300 linear feet downhill to the waterfront in only 3 minutes). From there, you will hop on the Trolley (The Portland Streetcar) and take that into downtown Portland where you can eat and shop to your heart’s content. Finally, the MAX (light rail train) will shuttle you back to where you started.

There is no right or wrong way to do the loop! You can start at either end or anywhere in between and of course there are no rules stating that you have to complete the

loop at all. There is a shorter urban trail option that cuts some of the distance off the hike if that’s a concern, or if it’s a greater challenge you seek, you can travel the loop in the reverse direction (hiking up the hill from OHSU to the top of Council Crest). The possibilities are endless, but regardless of how you approach it, there is something for everyone along the way. If you only like remote hikes where running into others is a rarity, this may not be for you. But for everyone else, this is a fantastic alternative to the norm.

During the winter months, the Tram does not run on Sundays or national holidays. So make sure to keep that in mind. It’s also a good idea to confirm if the trail is open by checking the “Trail Closures and Delays” page under Parks & Recreation on the website: Portland.gov/parks. This is a good rule of thumb any time you go hiking since mudslides have been known to occasionally close down even some of the most popular trails. Leashed dogs are allowed on this trail, but not on the Train, Trolley, or Tram unless kept in a carrier.

Check their website: 4t-trail.org for more details regarding exact routes, places to park, where to find restrooms, etc.

By Dani DeGraw & Kaity VanHoose, Staff Writers

Full Bloom Films

Clementine (2019)

Free Willy (1993)

Leave No Trace (2018)

Following a one-sided breakup, Karen finds solace in a picturesque lakehouse owned by her ex. Her solitude is interrupted when she meets another young woman, sparking a romance that spirals into a maelstrom of drama. As their story unfolds, a complex web of truths and lies emerges, revealing their shared desire to escape reality. Set against a lush forest and serene lake views, this cinematic journey is complemented by the atmospheric beauty of the Pacific Northwest. While not rated, the film delves into mature themes and has a runtime of 93 minutes.

Keiko the killer whale became a true Oregon celebrity after starring in ‘Free Willy,’ a film that spotlighted his real-life journey. ‘Free Willy’ introduces Jesse, a young boy determined to free Willy from captivity, aiming to highlight the harsh conditions and cruelty faced by marine animals like Willy. Ironically, the production had to maintain Keiko in similar conditions to authentically portray his plight. This poignant narrative, with a runtime of 112 minutes and a PG rating, not only entertained but also sparked a broader conversation on animal welfare and conservation.

Based on the 2009 novel ‘My Abandonment,’ this moving film captures a father and daughter duo living off the grid in Forest Park, a vast natural reserve in Portland, Oregon. Their existence is disrupted by a single mistake, propelling them on a journey to preserve their way of life. As they seek a new sanctuary, their profound bond and resilience are put to the test. A thought-provoking PG thriller/documentary with a runtime of 119 minutes, it invites viewers into the heart of a relentless quest for a place to call home.

Escape to Tranquility

There are few places in the world more enchanting than Oregon Wine Country. As stewards of the valley floor, the Wilkens family of Abbey Road Farm are passionate about nurturing the land to its full potential, cultivating over 45 acres of grapes and 16 unique varietals you won’t find elsewhere. Abbey Road is a place to celebrate Oregon’s bounty with exquisitely crafted wines, food pairings from the culinary garden and an award-winning venue nestled amidst tranquil foothills.

In the 1960s, the 82-acre farm was a horse boarding and training facility. The Stewart family purchased the land in the late 1990s and ran it as a wheat and grass seed farm, also adding a bed and breakfast housed in the three grain silos. When the Wilkens bought the property in 2017, they saw the potential in the soil and immediately started planting grapes and transforming the 1960s pole barn that was the horseriding arena into a winery production facility and tasting room.

Abbey Road is well-known for its distinctive selection of wines. “Our plan from the beginning was to expand the wines Oregon is known for,” explains Operations Manager Kristen Baxter. “We have all sorts of rare varietals we play with. Last year, in our 2023 vintage, we had around 26 different

By Angie Helvey, Contributing Writer Photos courtesy of Abbey Road Farm

skews.” With the expertise of Director of Wine-Making Blair Rayson, Abbey Road and Wilkens Family wines feature organically grown grapes typically found in other parts of the world, like Trousseau, an old variety of red wine grape primarily grown in France and Portugal. It’s famous for wines deeply cherry-red in color with punchy flavors and high alcohol content.

Open daily from 11 am to 5 pm, the cozy tasting room currently features two flights of all reds or all whites that change about every other week. Indoor and outdoor seating is available, with covered pergolas and picnic tables on the lawn. Guests are invited to explore the farm, glass in hand, free to gaze at the panoramic views of sprawling vineyards, abundant orchards, hiking trails, a hazelnut plantation and the Trappist Abbey Monastery. The Farm Loop is a path for wine-tasters and families to follow through the farm and meet all the animals including goats, alpacas, donkeys, pigs, highland cows, chickens, turkeys, ducks and a few peacocks who strut prettily around the property.

In addition to the grape fields, Abbey Road cultivates a 1.5-acre produce farm, where Chef Will Preisch utilizes the culinary garden and honey from the bees to curate fresh farm-tofork pairings with Pacific Northwest ingredients for the tasting room, bed

and breakfast, and the farm’s sister restaurant in SE Portland, Quaintrelle.

“The menu has fun snacks like a charcuterie board and house-made Chex mix, along with fancier options like chicken liver mousse and a pork rillette,” says Kristen. “The expanded offerings for last winter included an incredible crab linguine pasta. It’s more than just a snack-tasting menu.” Starting in the Spring, guests can reserve a multicourse, sit-down tasting with Chef Will and the farm’s Director of Hospitality. Each course is deliciously paired with complementary varietals.

Housed in renovated grain silos, the five luxurious Bed and Breakfast suites were refinished and decorated over the winter. Abbey Road is excited to re-open on April 24th with a new updated look. The suites overlook the vineyards and the silo garden, a curated garden full of colorful roses and other fun plants, and guests are encouraged to explore the

property to relax and soak in the beauty of the land. All stays include a glass of wine at the tasting room and the real treat, an incredible multi-course breakfast from Chef Will Preisch, known for being one of the best in the valley.

The heart of wine country is the perfect backdrop for your next event, and Abbey Road Farm has finished out the former horse-riding arena into an award-winning venue that can accommodate up to 200 guests. Named the best venue in Western Oregon in last year’s issue of Oregon Bride Magazine, it offers a turf lawn that stays green and beautiful year-round, quintessential for any group celebration like weddings, corporate events and farm-to-table dinners.

To support the local community, the farm hosts seasonal events throughout the year, like Silobration NW, a twoday family-friendly festival during the summer featuring a chance for Pacific Northwest makers to sell their artisanal

goods. The Holiday Light Wine Walk is a fun and festive event for all ages where visitors can walk the farm at night with music and giant light displays accompanied by cups of hot mulled wine or hot chocolate. The event runs from the weekend of Thanksgiving through the weekend before Christmas, and each weekend supports a different local non-profit.

Yamhill County is home to countless farms, restaurants, and wineries, but where you’d think there’d be competition, they want to support each other. Abbey Road Farm is proud to be part of that initiative. “I think we’ve realized that if we work together, ‘a rising tide lifts all boats,’ as they say,” Kristen says.

Abbey Road Farm is located at 10501 NE Abbey Rd. in Carlton, OR. Please give them a call at 503-687-3100 or visit their website at abbeyroadfarm.com.

The Legacy of Bob’s Red Mill

REMEMBERING BOB MOORE

Shoppers strolling the health food aisle in their local grocery store are likely familiar with the congenial image of Bob Moore in his signature cap gracing the label of Bob’s Red Mill products. The homey design of the packaging, with its early 20th century fonts and engaging slogans, has become synonymous with fine, organic milled flours and staple food products.

Today, Bob’s Red Mill products are sold not only throughout the U.S. and Canada, but overseas as well, covering 60 countries spanning the entire globe. But where and how did it all start? If you don’t know already, Bob’s Red Mill is a locally-based company with its headquarters in Milwaukee, Oregon. With Bob’s recent passing at the age of 94, it seemed an appropriate time to appreciate not only the accomplishments of Bob himself, but of this iconic Oregon brand that has played a significant role in facilitating organic foods and healthy living.

It seems only fitting that we start the story of Bob’s Red Mill with the man himself, Bob Moore. During the 1950s, Moore, after failed attempts at owning and operating two gas stations in California, eventually bought a five-acre goat farm with his wife Charlee. It was here that they raised their sons and began baking whole grain breads. By the 1960s Bob became fascinated with stone-ground flours after reading a book titled “John Goffe’s Mill.” The book was about an archaeologist who rebuilt a flour mill, and with no prior experience, turned it into a successful business. In time, Moore purchased some traditional stone-grinding flour millstones, and with the help of his wife and sons, opened Moore’s Flour Mill in Redding, CA.

During the 1970s, Moore and his wife moved to Portland, OR to pursue studies at a seminary. It wasn’t long, though, before Bob was back in the flour business. After purchasing a commercial flour mill in Oregon City and painting it red, Bob acquired additional millstones and launched Bob’s Red Mill, which produced stone-ground flour for the local Portland market. Initially, the flour and

By Robert Matsumura, Contributing Writer

cereals could only be purchased directly from the company itself, but in 1978 Moore struck a deal with Fred Meyer who began selling his products in their grocery stores.

In 1988 tragedy struck when an arsonist’s fire destroyed the original mill. Fortunately, the millstones themselves

were spared, and the Moores borrowed $2.5 million to construct a new 60,000 square-foot facility in Milwaukie, Oregon. Bob’s Red Mill was one of the early companies into the whole grains movement, and their 1991 gluten free mill was one of the first of its kind. The Moores were also one of the first to introduce retail-sized packaging for specialty grains and cereals. In addition to these innovations, Bob’s Red Mill established a laboratory to test their products in order to certify them organic and gluten-free.

In February of 2010 Bob transferred ownership of the company to his employees through an employee stock ownership program. By 2018 Bob’s Red Mill had expanded operations to a 325,000 foot facility, and the products were being distributed both regionally and overseas with annual revenue over $100 million. Bob Moore passed away in 2024 at the age of 94, but Bob’s Red Mill, the organic whole foods company that he founded, not only helped improve the way America and the world eats, but continues to deliver the healthy products we know and love!

75 years of serving our community

Rock of Ages/Valley View Retirement Village includes both independent living homes and a memory care center for those in need of more services. We have been serving the community for over 75 years with varying levels of care and services.

Areas of services available:

• Valley View Retirement Village - residents live independently in their homes and our in-home care service can go in to assist them as needed.

• Apartments - residents live independently with our in-home care service going in to assist them as needed

• M.A.I.D.S. - helps residents of Yamhill and Polk County with all aspects of life

• Rock of Ages Memory Care - a licensed Residential Care Facility that is Memory Care endorsed.

• Transitional Life Care (TLC)5 suites devoted to end of life care

• Ann Scott Estates Senior Adult Foster Home - five rooms for adult foster care in a beautiful setting on 60 acres

Rock of Ages is a Not-for-Profit 501-c-3 and is deemed charitable by both the State and the IRS. Our goal is to serve those needing our services regardless of their ability to pay.

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