Oregon Valley Verve | Premiere Issue | Winter 2016 by Oregon Valley Verve

WINTER 2016 • OregonValleyVERVE.com

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OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

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CONTRIBUTORS

INSIDE FEATURES

Cheers to Collabeeration! Inside the Valley’s brewing industry

Gardner Chappell Content

Aimee Darling Writer

Tristin Godsey Photographer

Hand-finished Heritage Rediscovering the art of fine woodworking

ON THE COVER: Cheers to Collabeeration! Manny and Olivia Anaya of Salud Restaurant and Brewery, Jennifer and Casey O’Toole of O’Toole’s Pub. Photography by Tristin Godsey of Trystram Portrait Artisty.

Autumn Gregory Writer

Lloyd Irwin Writer & Photographer

Jessica Kersch Writer & Photographer

Taken on location at Seven 13 Studios, Roseburg, OR Wendy Wilson Writer & Photographer

Anastasia “Anna” Zankowsky Writer & Photographer

OregonValleyVERVE.com • WINTER 2016

O R E G O N

VA L L E Y

V ERV E verve [vurv] noun 1. enthusiasm or vigor; spirit 2. vivaciousness; liveliness; animation

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Fine Art & Flowers

Garden Early Planting with Raised Beds Outdoors The Spin on Disc Golf Nourishing the Umpqua Fresh bites from Umpqua Valley Farmer’s Market Shop Local Umpqua Local Goods, hub for the Valley’s fresh produce and locally made products Tech & Industry Old World Chip and Chisel Meet New World Technology Out On A Limb

30 34 36 38

MISTY ROSS Editor CAROLINE WINDERS Creative Director / Publisher

Oregon Valley Verve Viridian Publishing 1536 Austin Road Roseburg, Oregon 97471 541.391.9486 vervemail@oregonvalleyverve.com www.oregonvalleyverve.com All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, without the express permission of Oregon Valley Verve and Viridian Publishing. Oregon Valley Verve and Viridian Publishing are not responsible for the return of unsolicited materials. Every effort has been made to ensure the information within these pages is accurate at time of publication.

Editor’s Desk Umpqua Starts With YOU! Editor’s Picks Heart warming gifts for Valentine’s Day

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Local History Visit the Douglas County Museum Umpqua Valley Brew Map Directory So Much More Than Coffee Recipes from the Valley Sip ‘N’ Savor Restaurant Reviews Events What’s happening countywide Road Trip! Cow Creek Back Country Byway Loop Music Seven Questions with Neil While Away Books A Local Writer’s Gateway Last Words An Invitation to Collaborate

WINTER 2016 • OregonValleyVERVE.com

UMPQUA STARTS

WITH YOU!

hank you neighbors, for holding our first edition of Verve magazine in your hands; for taking the time to read the words within these pages, and for taking this incredible journey with us. Our desire is to create a publication that is dynamic and telling; one that will find a place on your coffee table; one that you’ll consider a resource and refer back to for illuminating articles, and events. You’ll eagerly anticipate the next story, the next photo, the next publication. You’ll connect with the people on the front cover. You’ll be inspired by the things they are doing in this wonderful place we call home. Oregon Valley Verve was born in the hearts of two women with a vision to share and promote the diversity and distinction of the people and places in our community. Coast to Cascades, the Umpqua region abounds with unsurpassed beauty where you can fish, hike, boat, and bike — this is what we love about it! And at center stage are the people who shape our community and attract others to build a life here. Together we weave a fascinating fabric of entrepreneurship and artistry, as pioneers who have been here for generations, and as adventurers from other states and continents. Verve is about YOU, the reader. Buckle up and get ready to experience an amazing ride!

Misty Ross, Editor This issue is dedicated to my new grand baby coming into the world in February. His new, precious life begins very soon and so does his grammy’s magazine. Let’s grow together!

OregonValleyVERVE.com • WINTER 2016

Romance Yourself

Classes featuring CeCe Caldwell Chalk + Clay Paint



Come explore Wednesday - Friday 556 SE Jackson Street Downtown Roseburg 541.671.6693 WINTER 2016 • OregonValleyVERVE.com

Misty Ross

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

CHEERS TO

Story by Misty Ross

CollaBEERation! “Coming together is a beginning; keeping together is progress; working together is success.” — Henry Ford here’s a collaborative of young entrepreneurs who are energizing the county. These folk frequent each other’s businesses to share in food, recipes, and successes. And in this spirit of sharing, they’re more prosperous for it. It’s evident in the welcoming environments they’ve created that you want to visit regularly and revel with them in their achievements. They’re part of a framework of a thriving community, growing partnerships that give back in a big way. Let me lead you on a tour of the craft beer brewing industry. Mugs are chilled and taps are flowing, so sit back and enjoy what they bring to the bar. Prior to becoming O’Toole’s Pub, from 1991 to 2001 the Umpqua Brewing Company was a local hang-out for Casey O’Toole and his friends. Years later when the building became available

Facing page, sampler from Old 99 Brewing Co. This page, (from left) Casey and Jennifer O’Toole of O’Toole’s Pub, and Olivia and Manny Anaya of Salud Restaurant and Brewery.

Casey and his wife Jennifer opened the doors under their own name.

quickly than grapes, and beer doesn’t require as much time to produce.”

Concurrently, their friends started a craft brewing business called TwoShy Brewing. Not long after, another one of Casey’s friends, AJ also started brewing. Logger’s Tap House and Pizza was established some months prior, which was the start of the new wave in the brewing industry.

When Casey was asked about how the relationships are with the corporate brewer at McMenamins, he stated, “The head brewer, Tom is just like one of the locals. He participates in fundraisers and is very much a part of our beer community.”

Although O’Toole’s does not brew its own beer, it’s a hub for locally made brews and a place where startups can get a place at the tap. Casey thanks the wine industry for paving the way. “We see people come into town who are wine tasting. They stop in for lunch and see our tap line and are impressed with all our local beers, then are compelled to tour the breweries in the area. While the industries are different, wine has really helped us.” In discussing the potential and viability for a fermentation program at Umpqua Community College, Casey stated he felt it would happen eventually, and that the Southern Oregon Wine Institute at UCC was established only after the wine industry showed a level of success. “It has the potential to grow faster than the wine industry because hops can be cultivated more

od Tristin G

se y

With regard to local opportunities, Casey says, “It’s relatively inexpensive to start a business here, so it’s easy to feed these entrepreneurial ideas we have. There is no way we could have afforded to start a business in Portland.”

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One of O’Toole’s Pub signature activities is their well-attended Wednesday trivia nights. Sports can also be viewed on the big screen, and live music is a regular event. Be sure to check their Facebook page for updates. Down the road on Jackson Street you will find another couple who are members of the brewing alumni — Manny and Olivia Anaya, owners of Salud Restaurant and Brewery. Manny hosts a morning radio program in addition to running the restaurant; Olivia is an operating room nurse by day. With both their families having been in the restaurant business, it’s very much a part of their heritage. “Latin families show love with food!” says Olivia. The opportunity to open a restaurant presented itself. A building became available, but needed a complete overhaul. Manny was excited to blaze his own trail and have creative control. Initially hesitant about the huge commitment, Olivia jumped on board, excited about the opportunity to work with her husband as a business partner. “It’s been exciting, exhausting, stressful and rewarding all at the same time. To build and design a brand, to create awardwinning beer, to have the most unique and flavorful menu, and to bring nightlife to Roseburg has been one of the coolest things we have ever done as a couple.” Olivia shares that as with all new businesses in the first six months, everybody was so excited about a new restaurant in town they could hardly keep up. “Truly a dead sprint for those months, and then business hit a lull and we had to work day and night to keep our menu fresh and exciting to stay relevant and hip. Now the Salud menu changes every four months.” They have found their groove, surrounded themselves with an amazing team, growth is steady and they now have brand awareness. “We aren’t the new kids on the block anymore.”

Limited release Renaissance fruit beers from Draper.

Misty Ross Their beer is created on a small batch system run by their house brewer who, along with Manny creates the flavor profiles using high quality, tasty ingredients. “All our beers are palate pleasing,” says Olivia. Occasionally they serve their Salud brews to people and tell them they are from somewhere else to get an unbiased review from the taster. “We want honest feedback to develop a great product and remain humble.” From their award-winning stout, Dusk ‘til Dawn made with Mexican chocolate and Madagascar vanilla, to a triple IPA called TNT touting the flavors of tangerine and tamarind, the love of food and flavor mastery is evident in their beer. The Anyas express gratitude for the people that their business has brought into their lives. “The people in this industry are so amicable. They share their experiences, tips and ideas. It’s always friendly competition and everyone encourages each other.” Salud loves pairing their food and brews with a taste of nightlife. You can enjoy live music or salsa dancing on any given Thursday or Saturday. Stay posted on their Facebook page for the shimmy and shake. No chips with the salsa here — bring your shoes instead.

OregonValleyVERVE.com • WINTER 2016

Grooving down Jackson Street you will find Draper Draft House which opened six years ago. The 100-yearold brick walls have a magic all its own where Nathaniel, one of the primary beer slingers keeps it real. With his DJ skills, Nathaniel masterfully switches out the classic rock vinyl on the turntable while schooling you on the current offerings on tap. The shuffle board and a selection of communal board games lend to the social vibe. On occasion you can also hear the stylings of a local musician. In Ten Mile, owner Sam Draper crafts his fine brews in oak wine barrels or stainless steel dairy drums with the help of Nathaniel, and friend Ryan. Classically trained in the art of brewing in Vermont, then completing an internship in Arcata, California, Sam has been brewing professionally for eleven years and home brewing for fifteen. After his internship, Sam moved to Ten Mile to be close to his parents and is very happy he did so. From being a shift brewer in California he was able to attain the dream of starting his own business in Oregon. Sam started Draper on a small home brew system that made two kegs at a time and bottled everything he produced. He now operates a seven-

barrel system, which produces fourteen kegs. Sam still uses the system he started with to create small test batches, but is continually growing. He has been resourceful in building his system, using stainless dairy drums from the ‘50s and ‘60s which were obtained for a fraction of what new equipment would have cost. Sam says, “People don’t drink a beer and say, ‘Hey this was made on state-of-theart equipment.’ They only care that it tastes good.” Sam is a recycle and reuse guy, right down to the bowling alley lane that was made into the shuffle board table at the Draft House. Although at a point where he can increase production at his site, Sam says for the next year or two he would just like to brew. “I don’t owe anyone, I have no debt and I would just like to revel in that for a minute.” He would also like to see what the market will bear with its current rapid growth. Sam is bottling as well with most of it staying local. In the past he has taken bottles to Eugene and Portland and is in the process of providing samples to those markets again. He says it’s been difficult to dedicate time to try to sell his product outside Douglas County. Eighty percent of the beer produced supplies the pub. “I would like to get more bottles out in the trade to get my name out there. That means I need to work harder and brew more beer.”

n progress. / Mis ent i t y R hm os s bis ur

Brewing Co. bee r bu side k c sr Ba ef

Adding to his storehouse, Sam has invested in a walk-in freezer so he can produce more fruit beer. For this he sources all the fruit from his brewing site in Ten Mile. The peach, cherry and sour fruit beers are part of his Renaissance offerings and are all aged in wine barrels from local wineries — Spangler or Melrose. With a limited release, these are beautifully bottled high-end boutique brews. When asked if he had entertained the idea of breaking into cider making, Sam said no, but that there is a huge opportunity for someone to break out in that market. On inquiring about the turtle with wings in his logo, Sam stated, “It’s my family crest. It means ‘patience’”. We’ll definitely be waiting patiently for your next marvelous brew. Let’s cover some pavement and get to our next location in the downtown area. Around the corner and a couple blocks down you will find the aforementioned McMenamins. Located in the historic Southern Pacific train station in Roseburg, the venue is decorated with an eclectic collection of moody décor, restored woodwork, and hand-painted historical murals of celebrities who have passed through. Here you will find perfectly crafted beer offerings, cider and even fine distilled spirits. Brewing occurs on-site in a visually stunning production system. Ample outdoor seating for beautiful days or fire-lit nights is also available. The ‘collabeeration’ continues on the industrial side of the town where you can immerse yourself in the brewing experience while imbibing. Sit at the bar at Backside Brewing Co., or in a more communal setting at Old 99 Brewing Co.. or Two-Shy Brewing. These folks have created some great hang outs that you’ll want to visit regularly.

Currently in negotiations with a distributor to carry their brand, Amanda and Matt Hill, and their business partners AJ and Bryan of Old 99 Brewing Co., are reaching pinnacles in the local brewing business. At the entrance, stainless steel mugs line the wall and are numbered and named, waiting for a beer enthusiast club member to grab and have filled. Check the fun meter as you enter the door. It’s always at critical mass so be prepared.

“We are successful because of our partnerships, and because of the great community of people supporting us.” On meeting with Amanda I was given a sample of one of their signature beers. “Easy like Sunday morning,” is what she stated when presenting me with the brew. Who doesn’t like an easy Sunday beer? Greetings like that are always part of the warm welcome here. Matt started home brewing about nine years ago with his father when he bought a home brewing kit for him as a birthday present, thinking it would be something fun for them to do together. After much research, experimentation and time, they moved to the next level. Matt got friend AJ involved and then Brian joined the trio, and they took their wives along for the ride too. Starting on a one-barrel system two and a half years ago, they quickly moved to a three-and-a-halfbarrel system and within a year expanded again to seven.

WINTER 2016 • OregonValleyVERVE.com

Matt says that he enjoys watching new friendships being forged within the walls of their tasting room. The partners chose to not have television; only playing great music and providing large tables that encourage communal seating in a laid back environment. Status is left in the parking lot — the BMW parked next to the VW bus may be worlds apart but the common denominator of all who enter is the love of good beer. It’s the great equalizer, or as Amanda refers to 99, “It’s Switzerland!” “We have a village that raises this brewery,” says Amanda. “AJ is our head brewer, and Ashley his wife does all of our inventory and books. Brian, our other partner also brews. We all play our roles in this business while also maintaining full time jobs elsewhere. Having this business makes me realize how precious every moment is and how important it is to prioritize. We make time to do it because we want to do it. We are successful because of our partnerships, and because of the great community of people supporting us.” When asked if she shared concerns I had heard from other brewers about the bubble popping if the local brewing market became saturated, Amanda’s response was, “Whoever said that hasn’t heard this — If you brew it, they will come. I feel the more breweries, the better. Look at Bend and its success, it’s a mecca. We want to draw people to our area and stimulate our economy.” Matt added, “Roseburg is the perfect spot for a stop. It’s an hour north and an hour south to get a similar experience and we’re right on I-5.” Well you don’t need to get on I-5 to get to the next tasting room. It’s about a mile down the road to Two-Shy Brewing nestled in an industrial zone along the railroad tracks. They have multiple tasty choices for the discern-

ing palate. Whether you are there for the beer, the camaraderie or some of the local music, you won’t be disappointed. Everything is Awesome here, and it also happens to be the name of one of their beers and my particular favorite at Two-Shy. The owners were not able to give me an interview because of our crazy schedules, so I thought about making things up like them wearing dragon suits or Jedi costumes while brewing. It would just be a guess, possibly true, but I figured that I should maintain a code of journalistic conduct for the story. So just go have a beer and check it out for yourself. Motoring on around the corner you will find Dogbarrel Brewery, a new startup in the area. Tom and Russel are in the midst of brewing beer ready for the tasting at their brewing site on NE Stephens Street. The guys say that they’re a little late to the commercial brewing game as they started business supplying home brew products to the area. This proved to be a distraction from what they truly wanted to do — brew beer, and after a two year delay they are finally at the proverbial table (or bar) with the others doing what they love. Russel is a fireman and Tom is in construction and does odd jobs to help fund the brewing business. Tom initially started home brewing then introduced it to Russel. About six years after brewing at home they thought to establish a cool place to hang out and drink great beer. They also wanted to show their dad that there were better beers than his long time go-to Miller Lite. Dad has been enlightened to craft beer and now there’s no turning back. Tom and Russel are currently brewing a few styles — a pale blonde which typically is the introductory beer to craft brewing, some reds, and stout. Dogbarrel is open and the taps are

OregonValleyVERVE.com • WINTER 2016

ready for pouring with hours adjusting for growth. Inside you’ll notice that they’re working on cultivating their environment and will soon install a pool table, TV and other elements to round it out. So scratch off “supply” from their sign because it’s all about brewing now! To complete the industrial tour let’s go to Backside Brewing Co. Owner, KC McKillip, along with brewing beer is working on a beer tour bus fully equipped with bench seats and a bar with beer on tap. Recently, discussion for partnership has been opened with Wildlife Safari, and he anticipates that beer tours through the wildlife park will commence soon. Located off Diamond Lake Boulevard, Backside is an integrated brewing site and tasting room, which also offers fresh baked pizza to their patrons. KC loves that his customers are able to watch their brewing process. People are fascinated about how things are made and this allows them to see the system, similar to the environments at Old 99 and Two-Shy. KC says, “I’ve been to breweries where their beer is brewed on-site but the operations are hidden and they have more of a pub or restaurant feel. I wanted our system to be open and to be an interactive experience here.” Toward the southwest, one of the newest breweries in the Valley became licensed in July, 2015. Mark Nunnelee of Lookingglass Brewery retired early from his government job to brew fulltime in 2011. With the encouragement of family, friends, and strangers who tasted his beer and told him he needed to “sell this stuff,” he and wife Lydia decided to meet the demand and brew commercially. November 2015 saw their first growler sales at Lookingglass Store, and first keg sale to O’Toole’s Pub. With a multitude of

BREW HISTORY 1861: Roseburg Brewery started at Deer Creek. 1899: After a transfer of ownership, became Roseburg Brewery and Ice Co.

markets across the county now selling their growlers, and restaurants and pubs housing their brew, Lookingglass Brewery is quickly making its mark in the Umpqua Valley. The final two sites on our local beer tour are located at opposite ends of Roseburg. Splitz Bar & Grill at Ten Down Bowling & Entertainment on Diamond Lake Boulevard offers a wide selection of local brews. Tip back some beer while watching your favorite sporting event on a massive projection TV, or while tossing a ball down one of their lanes. Logger’s Pizza and Growler Fill Station on NE Stephens is the place to top up, grab a quick bite or pick up a bake-at-home pie. For a lingering experience, visit their NW Stewart Parkway location, Logger’s Tap House for family dining or sports grill. Growlers are welcome here too with many styles and flavors on offer, 37 actually. Bottled brews are available here too. Logger’s also offers sangria, alcoholic root beer, cider, mead and braggot — mead being a concoction of fermented honey and water of ancient origin predating beer, and braggot being of flavor and aroma reflecting a combination of beer and mead. Although most of the beers are from Oregon, California also makes a showing alongside framboise (raspberry beer) from Europe. Sam Gross, the proprietor of the Logger’s establishments has been in business for about six years, with the first

location being the fill site and pizza pickup, and then the full service restaurant three years ago. He found inspiration while on a hunting trip in Bend (you know the place — the town where the beer industry has exploded). Sam saw the growler concept there and thought he could incorporate it at his pizza business. It became a game changer. He went from making a couple hundred dollars a month on beer sales to a couple thousand. Sam went hunting and caught an idea instead of a deer; instead of trophy horns on the wall, he put up beer taps. Killer idea! In this collaborative spirit, the icing on the cake — or in this case, foam on the beer — culminates with these entrepreneurs coming together to create Umpqua Strong Ale. In the wake of the tragedy at Umpqua Community College, Hop Valley Brewing Co. invited our craft brewing ambassadors to use their facilities in Springfield, to create something very personal; a craft brew that would be dedicated to UCC. KC of Backside loaded up his green bus with a crew from Old 99, Two-Shy, Salud, and Draper and headed to Hop Valley’s brewery in Springfield. Hop Valley would provide all the ingredients (sourced mainly from the Umpqua Valley) and free use of their state-ofthe-art facility to create a collaboration beer of which 100 percent proceeds are donated to the UCC fund. Hop Valley also created a dedicated tap for this special beer. Pubs beyond the Umpqua Valley are now demanding kegs to aid in the philanthropic effort.

The Brewery grew quickly and distributed to Grants Pass, Ashland and the coast; described as “a beverage second to none on the Pacific Coast.” 1905: Sold to a Portland investor for $50,000 and continued brewing. 1908: Douglas County became a dry county. 1914: The state of Oregon banned the production, sale and consumption of alcohol, six years before national prohibition. ••• Many of the small towns in the Umpqua Valley had their own breweries. Southern Oregon breweries utilized hops that were grown in abundance in the rich and fertile Umpqua Valley region. Above, Roseburg Brewery in the 1890s. Photo courtesy of Douglas County Museum.

So “Cheers!” to the entrepreneurs in the Umpqua Valley, for your craft, conviviality and contribution. Thank you from the bottom of our mugs. We are hoppier for your efforts!

WINTER 2016 • OregonValleyVERVE.com

BATHE BOTANICALLY Lavender, lemongrass, or calendula? Explore even more varieties of herbal happiness grown in the hills of Oregon (pesticide free) and poured into artisan soaps. Two Sisters Herbs & Sundries bring you 100% vegan, allnatural body care products.

LOVE PUPPETS 2013 PINOT NOIR Who can resist with a name like that? Crisp, complex, and warm, this is a charming, cooler climate wine from 2015 Oregon Winery of the Year. Uncork a bottle this Valentine’s Day. Brandborg Wines, www.brandborgwines.com

Umpqua Local Goods, Umpqua Valley Farmers Market, and www.herbsandsundries.com

EUPHORIA-INDUCING EGYPTIAN MUSK SOY CANDLE Richly scented, long-burning and decidedly romantic, with clean notes of light florals and sandalwood, by Pure Integrity Soy Candles The Painted Nest

BULLETPROOF BEAUTY! Beauty Ignited brings allure and nourishment to your lips with a blend of beeswax, jojoba oil, shea butter, vitamin E and green tea extract, all packed in a shotgun shell. Available in six sassy shades.

TWO-TIERED HEART TRUFFLES Drambuie + honey + dark chocolate ganache finished with Bailey’s Irish Cream ganache. So much love for these Oregon made hand crafted artisan treats by Moonstruck Chocolate Co. Fishers Flowers & Fine Art

OregonValleyVERVE.com • WINTER 2016

SHOP LOCAL!

Poppy Layne and www.beautyignited.com

editor’s picks HOLM MADE TOFFEE Oregon grown hazelnuts meet buttery goodness and semi-sweet chocolate. Available in a variety of flavors. Umpqua Local Goods and www.holmmadetoffee.com

VALENTINE’S BOUQUET OF ROSES AND TULIPS Classic blooms in a contemporary arrangement. Fishers Flowers & Fine Art

PEAR SALT AND PEPPER SHAKER SET from The Fruit Collection by Michael Aram, 24 karat gold plated. Fishers Flowers & Fine Art

UMPQUA GOLDEN LAMBIC BEER from Draper’s Renaissance Series, wild and full of character. Draper Brewing

HEART WARMERS

Whether you’re looking for a gift for your Valentine or a treat for yourself, these indulgent items are sure to arouse feelings of fervour.

CLASSIC HOT SHAVE Treat your man to the best shave in the Valley. Gift certificates available.

Hair Garage, www.hairgarageroseburg.com

WINTER 2016 • OregonValleyVERVE.com

Braxton McKenzie library; opposite, Windsor-inspired rocking chair hand crafted by Jeff Winders.

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

HAND-FINISHED

HERITAGE

Woodworking traditions are still alive as we discovered when talking with Jeff Winders of Braxton McKenzie. Specializing in architectural woodwork, Jeff fills a niche between custom cabinetry and art. After being schooled in architecture at Arizona State University and interning for a reputable group of architects in the southwest, Jeff returned to his hometown of Roseburg and started his career by building his first house which sold before completion. His continued success in selling homes was a testament to his workmanship, creativity, and philosophy that kitchens are what sell a house. Soon his work was in high demand as he serviced the commercial market from Seattle to southern California for nearly three decades, and was shipping to over 25 states across the country.

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Since then, Jeff has refocused his love for fine woodwork and in between building custom kitchens, indulges in furniture making. “I consider myself a craftsman, not a cabinet maker. The use of hand tools is integral. When crafting a gallery piece, I never use power tools for my furniture,” he says. Even when finishing custom kitchens, he puts his hand to each project. Selection and preparation of materials is key to the final esthetic of what he creates. “It’s important for a customer to see the inherent beauty of the tree in something I make. I have a wood supplier in Colorado who emails me with a photo before he fells a tree. I’m able to control the harvest and decide whether to bias cut or quarter saw, start at a knot, or cut from the x- or y-axis. This way, I’m able to bookmatch the grain and create say, a bank of drawers from a continuous piece. Being part of the kiln drying process also allows me the flexibility to use my wood for compound radius or curved projects which I enjoy, which is something not many cabinet shops offer.” Jeff ’s craftsmanship begins with his appreciation of the natural product he starts with. “Trees are like people. Some don’t want to bend in certain ways so you have to get to know their contours and work with their beautiful transitions. When working on a project, I am reminded that I didn’t grow the tree, God did. The grain, growth rings and knots all add character and every piece of wood I touch is completely unique.

“Some trees want to be Windsor chairs; others are destined to be dressers. And some trees, like people, need coaxing before being turned into an art piece. It’s important to not go beyond the character of the wood, else it’s bound to fall apart.”

“I DIDN’T GROW THE TREE, GOD DID. THE GRAIN, GROWTH RINGS, AND KNOTS ALL ADD CHARACTER, AND EVERY PIECE OF WOOD I TOUCH IS COMPLETELY UNIQUE.” When asked what his favorite type of wood was to work with, Jeff stated, “I gravitate towards materials that are native to my own environment. Walnut is my favorite, but I also like to work with maple and cherry. I love learning about new species too, like jarrah which is from my wife’s birth country of Australia.” In keeping with tradition, Jeff also likes to use hide glue on his furniture pieces. Of ancient Egyptian origin, the glue is made from collagen from animal hides, bones and tissue. It doesn’t leave a stain on wood, and although incredibly strong, can be reheated and reset.

OregonValleyVERVE.com • WINTER 2016

Opposite page from top, founder of Braxton McKenzie, Jeff Winders; one of Jeff’s handcrafted cabinets. Photos this page, Braxton McKenzie library.

WINTER 2016 • OregonValleyVERVE.com

Dovetail joints are a hallmark in his work, using them not only in his furniture but also for custom kitchens. In the age of high productivity and costcutting, Jeff says today’s cabinet shops have forgotten what quality joinery is. He enjoys challenging his customers to find a nail or screw hole in his cabinets, because there aren’t any — employing only strong, beautiful finishes like dovetails, or mortise and tenon joints usually reserved only for high-end wood furniture. His cabinet carcasses are also built using only high grade plywood and not particleboard. “You’ll never hear anyone say, ‘That’s a good looking particleboard cabinet!’” Jeff states. Perhaps inheriting his woodworking ability from his father, Lesley, a pre-World War II builder for a shipyard in Washington state, Jeff remembers that he never talked about his accomplishments. He only recalls that his father said he turned baseballs bats in college, making a step stool together when he was about seven years old for his mother, and then later discovering his work after he had passed. When his father’s relatives also passed away, the furniture his father had made and gifted was sent back to his family. Jeff recollects a particular radius table — a handfinished treasure, and perhaps assembled with hide glue from the pot that his father had left to him.

“YOU’LL NEVER HEAR ANYONE SAY, ‘THAT’S A GOOD LOOKING PARTICLEBOARD CABINET!’” Currently, the majority of Jeff ’s clients are architects and interior designers. His talent grants him license to design for the professionals he works with where most cabinet makers only build to order. With his technical skill, understanding of wood, and creative craftsmanship, he is able to offer innovative solutions that go beyond what most believe to be possible. “It’s an exciting time for me,” says Jeff. “Having had a long run in both the residential and commercial realm, I’m now focusing mainly on high-end custom residential projects and have time to rediscover classical furniture making. This phase in my work is full of new inspiration and I feel fortunate to be able to integrate my work with my creative passion.”

OregonValleyVERVE.com • WINTER 2016

Opposite page from top, classic dovetail joints are a hallmark of Jeff Windersâ&#x20AC;&#x2122; classic woodworking; hand crafted rocking chair and table created by Jeff Winders. Photos this page, Braxton McKenzie library.

WINTER 2016 â&#x20AC;˘ OregonValleyVERVE.com

ine art

flowers

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

For Jennifer Tarver, fine art and flowers seem to be a natural complement. Surrounded daily by vibrant canvases and colorful blooms, she’s in her element.

Andrew

Duclos

Her florist shop and gallery, Fisher’s Flowers & Fine Art off Harvard Avenue in Roseburg, is filled with the fresh scent of nature, and is an idyllic place to linger while enjoying the ever-changing art exhibits featuring local artists. Established in 1959, the fine art gallery was added to the floral business in 2008, hosting regular artist receptions that are lively and well attended.

I perhaps owe having become a painter to flowers. — Claude Monet

Elements: Valley + Ocean, Fisher’s current exhibit until March features artists, Jon Leach, Susan Lehman, Pat Snyder, and Holly Werner.

Pat Snyder

Holly Werner

Bird of Paradise

Jon Leach

Roses & tulips

Susan Lehman

Jon Leach

Fisher’s owner and florist, Jennifer Tarver

WINTER 2016 • OregonValleyVERVE.com

Jennifer’s space also accommodates a well-curated selection of gifts — from delicately scented teas, to robustly flavored jams; 24 karat gold plated tableware to sensual vases. The gift selection is impressively just as beautiful as the fine art and graceful flower arrangements. For information about art events, or to order flowers, contact Jennifer at 541.672.6621, 638 W. Harrison Street, Roseburg. Pictured from top, Botanical Leaf Kitchen Collection cruet set made of nickelplated stainless steel and blown glass by Michael Aram; Goddess vases by Susan Roden; Stonewall Kitchen Grapefruit Thyme hand lotion and hand soap; Teaforté Poppy Fields Kati tea brewing system and organic Apricot Amaretto loose leaf tea; hand crafted artisan chocolates from Moonstruck; Stonewall Kitchen all natural Roasted Garlic Onion Jam.

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Early Planting with Raised Beds Story and photographs by Wendy Wilson

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

Ready to get your garden growing? Set up some framed raised beds to get a jump on spring. pring shines in Douglas County. After months of soaking rain and relentless mist, the region awakens. Bluebells and bright yellow daffodils pop against cerulean skies. Tulips twinkle in the sweet-smelling sunshine. Bright green grass blankets valleys and knolls, and grape leaf buds emerge from their winter slumber. Even the mighty oaks and fir trees light up with verdant growth. But nature isn’t the only thing to come alive. Eager gardeners, who have been dreaming of late-summer harvests heavy with juicy tomatoes and sugar sweet melons, wait impatiently for soil and air temperatures to rise. They’ve plotted and planned out their crops and just can’t wait to get their hands dirty. Gardening in raised beds is one way growers get an early start on spring. Master gardener Bill Biernacki with Oregon State University’s extension service says these mounds of soil on the ground or in framed beds allow gardeners to plant earlier in the season, resulting in a bigger harvest.

“You can mound 6 inches of soil without a frame, but deeper beds need a frame to stay intact,” he explains. “Raised beds have many advantages, including warmer soil, which allows you to plant earlier and yield more; a defined bed that helps minimize soil compaction; easier control against pests like moles, gophers and rabbits; and water conservation, especially when using a drip watering system.”

“Use cedar — but not the treated type,” Danskey says. “You’re going to be growing things you eat in a raised bed, so use cedar that’s not treated. Stay away from railroad ties, too.”

Ready to learn about how to incorporate raised beds in your southern Oregon garden? Read on for more.

“Creosote or pentachlorophenoltreated lumber can leach out and injure plants,” he says. “And cement block will leach lime into the soil over time.”

Raised Bed Basics

Biernacki adds that cinder blocks, pea gravel, sand or rock layers can create a frame, too, but he also urges caution when using some types of treated lumber and materials.

Gardeners can go frameless, but with surprise spring rainstorms that tend to wash away those mounds of soil, framed beds work particularly well in this area.

“You’re going to be growing things you eat in a raised bed, so use cedar that’s not treated.”

“Raised beds have many advantages, including warmer soil, which allows you to plant earlier and yield more.”

– Chuck Danskey, owner, Billboard Lumber Products

— Bill Biernacki, master gardener Chuck Danskey, owner of lumber wholesaler Billboard Lumber Products in Riddle, Oregon, says that 2-footby-10- or 12-inch cedar fence boards or deck boards make a great choice for raised beds.

BENEFITS OF RAISED BEDS » Warmer soil » Defined bed » Higher production » Easier pest control » Easy access » Water conservation

Bed design and positioning will depend on the gardener’s workable area, Biernacki says. “Match the beds’ length to the site and the gardener’s needs, and place them near a watering system,” he says. “You will want to reach everything in the bed without stepping into it, so make beds about 2 feet wide if accessible from only one side and 4 feet wide if accessible from both sides.” Danskey agrees. “Build them to about 3 feet wide depending on the space,” he says. “You want to be able to get on both sides and easily reach across.” Bed height will depend on the user, too. Biernacki notes that elevating the bed 2 feet can help lessen lower back stress or provide access from a wheel chair or stool. “Beds taller than 18 inches may need a layer of crushed rock, pea gravel, sand

WINTER 2016 • OregonValleyVERVE.com

RAISED BED CORNUCOPIA or drainage tile in the bottom to ensure good water drainage,” he says. He recommends a north-south orientation for low-growing crops like lettuce and radishes, allowing direct sunlight to hit both sides of the bed, and an east-west orientation for taller crops, like pole beans trellised peas or caged tomatoes. Attachments like support poles, low fences, trellises or a temporary cold frame can be added as desired. “Imagine being able to start plants in the ground early, under covers, without the need to transplant them,” Biernacki says. “A cloche or temporary cold frame can increase crop diversity and early planting and extend the growing season and harvest.” Layering the Soil With the frame built, next comes the important part: adding the soil. You can purchase ready-made soil from local outlets like the Douglas County Farmer’s Co-op or Mignola Farms, Danskey says, or you can mix your own. If you do concoct your own blend, timing — and texture — is critical, Biernacki says.

Though just about any vegetable or berry can be grown in a raised bed, these delicious varieties will do particularly well:

Root vegetables Leafy greens Onions Tomatoes Potatoes “Work the soil in the spring only when a handful of soil squeezed in your palm yields no more than a few drops of water,” he says. “Don’t rush this step!” Prepare the soil in a wheelbarrow or bin. Use a blend of organic, composted material like sawdust, animal manure, ground bark, leaves or pruning materials; or use a mix of commercial planting mixes, vermiculite or perlite. Once it’s ready, shovel it into your raised bed. “Fill it with alternating 2 to 3 inch layers or native soil and organic matter, mixing with a spade as each layer is added,” Biernacki says. “Keep at least one-third of the volume native soil, even if it is heavy clay, as this retains valuable soil nutrients.” Rake the soil level, and the raised bed is ready for some seeds! “Keep the soil moisture even for best results in growing vegetables,” Biernacki says. “The mixture of soil and organic matter in a raised bed dries faster but also absorbs water faster than clay soil, so be vigilant with watering. Soaker hoses, perforated plastic sprinkler hoses and drip-type irrigation all work well in a raised bed.” And don’t forget the fertilizer, he adds. “Vegetables need added fertilizer to perform well,” Biernacki says. “Add organic fertilizer two to three months

OregonValleyVERVE.com • WINTER 2016

before planting, or add synthetic fertilizer at time of planting and during the growing season. Following instructions for the type of vegetable and fertilizer.” For Gardens of All Sizes Whether your garden is measured in feet, yards or acres, raised beds will make a useful addition that will yield bushels of produce to your annual harvest. They will extend your growing season, allow you to mix a perfect blend of soil and help protect your plants from critters. Add one to your garden this year — I know I’m going to!

Consider a Cloche Want to extend your growing season even more? Add a cloche to your raised bed. “A cloche can increase crop diversity and early planting and extend the growing season and harvest,” says Sam Angima, from the Oregon State University Extension, natural resources faculty. “They have become popular in the coastal Mediterranean climate of the Pacific Northwest, where long, cool springs and cooler summers mean lower temperatures for growing crops and vegetables.” “Cloche” is a French term for bell jar or dish that is set over delicate plants to protect them from cold weather, Angima says. Its definition has to include portable greenhouse-type structures that protect plants from wind and cold.

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WINTER 2016 • OregonValleyVERVE.com

THE SPIN ON DISC GOLF Story and photographs by Anna Zankowsky

This page: main photo, disc golfer in typical stance; Inset, a mud-stained tee plate set in the ground. Opposite page: players at Riverfront Park course, Roseburg.

s a relatively new resident to the area, Anna Zankowsky discovers her love for disc golf. Family-friendly, even for fourlegged friends, she shares her adventures at our local courses.

For those who haven’t yet heard of this laid back, yet accuracy driven sport, I would best define it as a hybrid of golf and Frisbee, known sometimes as disc golf, Frisbee golf, or even frolf. The same terminology is used during score keeping such as ace, birdie, and par. But the ‘holes’ are typically metal baskets that fasten on a pole; chains hang above and inside the basket to aid in stopping the disc and landing in said basket. Much like golf’s many different types of clubs, there are many different types of discs made of vari-

ous types of plastics in all different sizes, and for all levels of experience. When seeking out a new disc, visit the local disc golf shop in Roseburg, Speed & Ollies. Their selection is most righteous and so is their knowledge of how to pick and use the right one. Their many models are designed around the type of throw you’ll be utilizing. Before heading out, pack a rag towel you won’t mind getting dirty. As you play, you will want to wipe your disc to ensure that it is free and clear from dirt and debris as that will affect your accuracy. Also check the weather and dress appropriately. This wonderful state seems to be a bit bipolar from minute to minute, and mile to mile. If

OregonValleyVERVE.com • WINTER 2016

it’s been raining be prepared for muddy paws. But as many locals will tell you, the rain is just part of the fun! Once you’re geared up, it’s time to pick a course. The Umpqua Valley accomodates for short games or all day adventures. But before you do, don’t forget to grab a bite to eat to fuel up for the game, in historic downtown Roseburg. Indulge in anything from bagels to gyros, or tacos to fine dining, whatever suits your fancy! And if a member of your group really doesn’t feel like adventuring in the outdoors there are plenty of boutiques, shops, wineries, and breweries to check out.

For an all day game head up to the world class Whistler’s Bend Disc Golf Course, about 15 miles from the historic heart of Roseburg. The drive along Diamond Lake Boulevard (Highway 138) is the gateway to the Umpqua National Forest, which is home to breathtaking rivers, waterfalls, hiking trails, camping, hot springs, Crater Lake (one of the seven wonders of Oregon) and Diamond Lake. So after the game, you could take an easy drive to some of the most beautiful places this area has to offer. The course is surrounded by open rolling hills, whimsical gnarled mossy oak trees, and mature Douglas fir. Down below sits the crystal blue waters of the North Umpqua River stirring with wildlife. Be cautious though when retrieveing your disc and beware of poison oak. Established in 1991, this course has a whopping 27 holes. Newbies be warned, this is a challenging course, but is still fun and great exercise! The first six holes are beautifully wooded, which offers lots of ‘tree love’ as the back of the course opens up. You will definitely be utilizing all of your discs as the terrain and shots vary. There are many steep hill shots both downhill and uphill. The showstopper however, is Hole #14, Top of the World. After your adrenaline pumping hike up to the short concrete pad of Hole #14, and the much appreciated bench nestled at the very top of Whistler’s Bend, you’re welcomed with a beautiful vista from above. This is a 600-foot drive with a longer pro tee pad with the basket sitting 100 vertical feet below (www. dgcoursereview.com). That’s one heck of a drive and view!

For a longer stay at Whistler’s Bend you can enjoy camping in yurts all year round or your own living arrangement (seasonally), nestled right next to the North Umpqua River for a very worthy fee. My boyfriend and I have camped there, and while floating the river from the boat launch back to the campsite, I almost collided with an adorable bustling river otter who I unfortunately could not keep up with. I was also lucky to get a close-up look at an owl perched right above my tent for several minutes after wrestling fallen leaves for what we thought was a delicious mouse meal. Other woodland creatures abound like deer, squirrels, rabbits, beavers, hawks, osprey, and even the occasional bald eagle.

“The first six holes are beautifully wooded, which offers lots of ‘tree love’ as the back of the course opens up.” If you’re not looking for an all day game, there are many shorter disc golf courses in the area. In central Roseburg, check out the Riverfront Park Disc Golf Course. This is the course my boyfriend and I frequent the most as we are within walking distance with easy access via the cycling and walking path that connects Stewart Park to downtown Roseburg. It’s a 1.3-mile long path that runs through

the 45-acre riverfront park which sits on the banks of the South Umpqua River. The course begins next to the bike path located at the back entrance of the Roseburg V.A. Medical Center at W. Stewart Park Drive and Centennial Drive. There you will see a picnic bench where most of the bidding for local tournaments commences. Established in 1993, this course has 18 holes with tight wooded fairways which demand accuracy, especially at the second and eighteenth holes where you don’t want your disc soaring into the river. There is also a new nineteenth hole that is shot from the bridge into the eighteenth hole basket that locals play at Thursday night tournaments. Be careful and remember your warnings, “fore!” or “heads up!” as this is a course that zigs and zags up and down, so people will be playing in every direction as well as walking the surrounding path. Even when I’m not in the mood to play but I still want Jack, my Chocolate Lab, and I to get some exercise, we are still welcomed to enjoy the beautiful scenery. With waste stations and garbage cans to accommodate, this is certainly a pet-friendly course.

WINTER 2016 • OregonValleyVERVE.com

Now, back to the scenery, remember those whimsical gnarled moss covered oak trees at Whistler’s Bend? Well, they’re here too! On this course, be prepared to be surrounded by Douglas fir and ponderosa trees, just to name a few of the northwestern beauties. The trees teem with wildlife and multiple species of birds. My family have been birdwatchers for generations and I have always had an admiration for them. My favorites are the woodpeckers and river hawks. There are nothing but good vibes and warm welcomes in this disc golf community at both the experienced Whistler’s Bend course and the local Riverfront course. I have encountered all walks of life on these courses so I urge you, don’t be bashful and come join the fun!

Looking for an even shorter game? Check out one of these 9-hole disc golf courses. Oakland Disc Golf Course Green Oaks Park Disc Golf Course Millsite Disc Golf Course Lawson Bar Disc Gold Course

“There are nothing but good vibes and warm welcomes in this disc golf community.”

Whistler’s Bend Disc Golf Course 2828 Whistlers Park Rd, Roseburg Number of holes: Target Type: Elevation: Foliage: Tee Type: Hole Length:

27 Mach III Mostly hilly Mixed/trees and open Mixed under 300 ft – 8 300-400 ft – 11 over 400 ft – 8

Riverfront Park W. Stewart Park Dr and Centennial Dr, Roseburg Number of Holes: Target Type: Tee Type: Hole Length:

18 Mach II concrete under 300 ft – 13 300-400 ft – 4 over 400 ft – 1

Professional Disc Golf Association, pdga.com

I hope you enjoy the sites as much as I do and really take in the beauty, fun, adventure and wonder this area has to offer. Maybe I’ll see you out there!

Whistler’s Bend RV Park and Campground Yurts $37 per night, Non-hookup: $17 per night, ($2 discount for county residents) Small group site: $50 per night Large group site: $100 per night $10 reservation fee Cash only at campground. Amenities: Bathrooms, showers, playground, boat launch, day use area. For more information or reservations, visit Douglas County Parks at 32www.co.douglas.or.us/parks OregonValleyVERVE.com

Main photo, waterfront play at Riverfront Park; Above, small discs also double as teethers for young spectators!

• WINTER 2016

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Nourishing The Umpqua Story by Aimee Darling Photography by Misty Ross

Since 1994, the Umpqua Valley Farmer’s Market (then known as the Douglas County Farmer’s market) has been feeding the Umpqua Valley with it’s fresh produce and gastronomical goodies. Aimee Darling takes us on a culinary trip to our backyard farm-fresh bounty.

s a nutritionist, and avid traveler, I always make the local farmer’s market a part of my visit no matter what part of the country I’m in. I love to explore the local, seasonal, fresh foods and hear stories from the growers and artisans.

me joy like wandering the market stalls, nibbling samples and listening to the growers’ passion for food.

From local honey and protein rich bee pollen, to chef Rick’s crusty bit of bread or delightful gluten free scone, on any “On market day, given Saturday, Food is a universal language I gather the kids and we ride our twenty or more vendors have that binds us bikes down to the market; brought their and creates a legacy, wheththe moment we hit the lot, my seasonal best to share. Our er it’s memoheart sings.” ries made in market boasts your grandmother’s hobby farmers, suskitchen, or of your neighbor tainable ranchers, preservbringing proudly home-grown de- ers, harvesters, crafters, and our very lights to your door. When you visit own certified-natural farmer, Big the Umpqua Valley Farmer’s Market Lick Farm. Their commitment to it’s apparent the farmers’ passion is sustainable and nutritionally dense, not just in the growing, but in the beautiful produce is apparent in the farm-to-table delivery to your family. success of their community supportProduce is picked at seasonal best ed agriculture (CSA) program. for optimum nutrition. What better legacy than a fresh, flavor-rich, and Another market vendor, Lehne Garden and Orchard started as a dream most importantly, healthful diet? to own a nursery in the early 1940s. On market day, I gather the kids and Today this third-generation gem is we ride our bikes down to the mar- one of the best u-picks in the valley. ket; the moment we hit the lot, my It is also one of the only farms to use heart sings. The bright, seasonal col- pure well water for irrigation. Their ors are bursting with nutrition like family’s commitment to their extennothing you can find in your local sive CSA operation provides for so grocery store; the freshest of flavors many of us in the valley. dance on your tongue. Nothing gives

OregonValleyVERVE.com • WINTER 2016

Summer (April-September) Saturdays: 9 am - 1 pm Winter (October-March) Saturdays: 10 am - 2 pm 1771 W. Harvard, Roseburg

www.uvfarmersmarket.org I dare you to pass up a hot cup of mushroom tea and to talk with Sherrie of The Mushroom People about keeping your immune system in top shape. She was a wealth of information about the benefits of adding a variety of mushrooms to my diet, and demystified foraging for mushrooms in our local area. I’m also a fan of beautiful and earthy packaging. Her mushroom tea met both of my needs so I picked up several to give as gifts. Our family has lived in five communities over the last ten years and I’ve never seen quality or variety comparable to the Umpqua. It truly is a place where you can nourish your family from nature’s bounty and listen to some great stories about our colorful community.

Benefits of Eating Local: Better flavor as produce is picked at peak ripeness Higher nutrient value with shorter time from harvest to table Knowing where your food is grown Supporting the local economy

Opposite page, from top left: Strings of peppers from Bits and Pieces Garlic Company color the market; Severe Sore Throat Elixir from Unintentional Farms; plump persimmons from local growers; Chantie Blossom and Maitake Blossom Teas from The Mushroom People purport to have postive effects on mood and blood sugar. This page: Colorful and nutritious, certified-natural produce from Big Lick Farm.

WINTER 2016 â&#x20AC;˘ OregonValleyVERVE.com

Umpqua Local Goods is a social enterprise. In partnership with Phoenix Charter School and Neighborworks Umpqua, it works to provide a program for high school students, and offers an outlet for local artisans, and farmers.

Food entrpreneurs are able to use the in-house licensed commercial kitchen to create and test new products, and also provide the downtown folk with healthy and affordable food options.

736 SE Cass Roseburg To start your day, Umpqua Local Coffee is located onsite and ready to serve you a hot cup or cold blended drink. Free Wi-Fi is always available to keep you connected.

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

541.229.0188 Check out their Facebook page for daily specials and fun coffee house events. www.umpqualocalgoods.com

WINTER 2016 • OregonValleyVERVE.com

tech & industry OLD WORLD CHIP AND CHISEL MEET NEW WORLD TECHNOLOGY Story by Misty Ross

Chips and chisels are things of the past thanks to some impressive innovators at Kasa Technology Group in Roseburg. Kasa is making their mark in history with laser engraved granite memorial plaques that integrate groundbreaking augmented reality technology. Downloadable right to your phone, this technology is like having your own unique fingerprint that opens the door to your personal story. Itâ&#x20AC;&#x2122;s as simple as scanning a digital laser engraved plaque that Kasa creates from a photograph of a loved one. Where once left to wonder about the person on a marker with just a name and a date, you can now unfold a whole life story. The technology can also be implemented at a fraction of the cost of a traditional headstone. Local military order, Veterans of Foreign Wars Post 2468 at Walnut Street in Roseburg had Victory Builders create a remembrance wall. Creating the laser engraved plaques using QR code technology for this project inspired the inception of the augmented reality application and the beginning of Kasa Technology Group.

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

Nancy Kruger

Personal Trainer

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My grandfather, Arnold Ebert and his wonderful friend Frank Moore who are World War II veterans and my favorite heroes, each have a plaque on the wall. Thankfully these two 90-plus year olds are both still thriving and can add to their stories if they choose. Augmented reality technology has many other potential uses — there are opportunities for businesses, historical sites and other places of interest to use it for storytelling, or creating walking tours and adding tourism value to our community in boundless ways. Circular wall layout designed by Kasa Technology Group.

To learn more about about Kasa Technology Group and augmented reality visit www.kasa.tech.

Download the Kasa Tech AR app to your phone and scan the image at left to demo augmented reality technology.

WINTER 2016 • OregonValleyVERVE.com

OUT ON A LIMB

In the beginning, going out on a limb was the only way to get to Oregon. In 1840 Joel Walker decided to load his wife and five kids into a wagon that may have measured 10 feet long by four feet wide, and head west. They were the first family to blaze what would later become the Oregon Trail. Between 1840 and 1849 approximately 26,500 other people decided to go out on a limb and travel the same route; some ended up in the Willamette Valley. In 1841 a group known as the Wilkes United States Exploring Expedition or WUSEEs for short, headed south. Soon they entered a valley that would come to be known as the Umpqua Valley. In this valley they encountered a settler named Musgrove who would later sell his holdings to the Raimey brothers, who in turn would sell to Aaron Rose. Mr. Rose decided to call his new home Deer Creek. He built a stopping-over place and tavern and catered to travelers who were either headed south to California or north to the Willamette Valley. Later Mr. Rose decided to change the name of his settlement to Roseburg. Over the next few years more people came and the settlement became a town. They were connected to the outside world by telegraph in 1864, and in 1870 a steamboat churned up the Umpqua River managing to make it to Roseburg. A locomotive chugged into town in 1872 which brought more people who were willing to go out on a limb to live in the “new” west. The area west of town had very rich soil and became known as Garden Valley due to the number of farms that sprang up. The area proved good for raising sheep so a wool mill was built, but was later swept away with the flood of 1890.

There are still many visionary people living in the Umpqua Valley who are willing to go out on a limb. World class wines are being produced; beers are being brewed; new restaurants are opening; and history is being made. It took a lot of brave people going out on a limb to make this place possible. In 1859 just 157 years ago Oregon became a state and the people of the Umpqua Valley have been hard at work all along to make it a great place to live. — Lloyd Irwin

OregonValleyVERVE.com • WINTER 2016

PHOTO BY LLOYD IRWIN

The country was growing and timber was in high demand. In 1936 a visionary named Kenneth Ford decided to go out on a limb and build a mill which was located on Diamond Lake Boulevard. 80 years later his company, Roseburg Lumber now supplies wood products to the four corners of the earth. For a time Roseburg was known as the “timber capital of the world.”

WINTER 2016 • OregonValleyVERVE.com

OregonValleyVERVE.com • WINTER 2016

EX TE GA

VI NA

Umpqua River Lighthouse, Winchester Bay, Oregon — Lighting the way for more than a century.

VE O ISC

Douglas County Museum Roseburg, Oregon — Giving our past a presence with Oregon’s largest natural history collection.

M O R F

Rich exhibits and collections on the coast or inland valley, including one of the Northwest’s most comprehensive plant collections.

E H

CH AR

Large research library and Oregon’s second largest historic photo collection online or in house.

T EC P S

O PR

Dig deeper for a world of rich experiences and history in the Land of Umpqua.

E H T S O E T D T A S C A S O A C C This is your chance to be a part of history. We couldn’t succeed without the generousity of our partners, donors, members and volunteers. Become a partner today!

NE T R PA

Douglas County Museum 123 Museum Drive, Roseburg 541-957-7007 Umpqua River Lighthouse 1020 Lighthouse Road, Winchester Bay 541-271-4631 WINTER 2016 • OregonValleyVERVE.com

www.umpquavalleymuseums.org

OR PL

Umpqua Valley

BREW MAP 1. Old 99 Brewing 3750 Hooker Rd

2. Loggers Tap House 2060 NW Stewart Pkwy G

OREGON

3. Two-Shy Brewing 1308 NW Park St

BREW MAP

5 NE STEPHENS ST

R O S E BU R

4. Dogbarrel Brewery 1092 NE Stephens St 5. Backside Brewing 1640 Odell Ave

127

6. Splitz Family Grill 2400 NE Diamond Lake Blvd

NW STEWART PKWY 125

7. O’Toole’s Pub 328 SE Jackson St 8. McMenamin’s Roseburg Station 700 SE Sheridan St 9. Salud Restaurant and Brewery 537 SE Jackson St 10. Draper’s Draft House 640 SE Jackson St Lookingglass Brewery 264 Mattie K Ln

Tasting room coming soon

O R E G O N

VA L L E Y

V ERV E 44

OregonValleyVERVE.com • WINTER 2016

W HARVARD AVE

NW GARDEN VALLEY BLVD

124

4 DOWNTOWN ROSEBURG

5 9

6 NE DIAMOND LAKE BLVD

ADVERTISERS Alexanders Greek Cuisine 643 SE Jackson Street Roseburg, OR 97470 541-672-6442 All Wired Up Audio, sound and security systems 250 NE Garden Valley Blvd. Suite 5 Roseburg, OR 97470 541-784-5069 www.all-wired-up-or.com Backside Brewing Co. 1640 NE Odell Ave 541-671-2552 Battered Persons Advocacy 1202 SE Douglas Ave. Roseburg, OR 97470 541-673-7867 www.peaceathome.com Berkshire Hathaway Krista M. Meyers, Realtor 1479 NW Mullholland Roseburg, OR 97470 541-673-1890 541-670-9985 Billboard Lumber 352 W. Sixth Ave. Riddle, OR 97469 541-874-2355 Brandborg Winery 345 First St. Elkton, OR 97436 541-584-2870 www.brandborgwine.com Braxton McKenzie Handcrafted cabinetry and furniture 1536 Austin Road Roseburg, OR 97471 www.braxtonmckenzie.com

Chateau Nonchalant Vineyards 1329 Larson Road Roseburg, OR 97471 www.chateaunonchalantvineyards.com Colorcraft Paint 2646 NE Diamond Lake Blvd. Roseburg, OR 97470 541-672-2252 www.colorcraftpaint.net Douglas County Museum 123 Museum Drive Roseburg, OR 97471 541-957-7007 www.umpquavalleymuseums.org Draper Brewing 640 SE Jackson St 541-672-5417 Fisher’s Flowers & Fine Art 638 W. Harrison St. Roseburg, OR 97471 541-672-6621 Fisher’s Hearth and Home 2583 W. Harvard Ave. Roseburg, OR 97471 541-672-0306 www.fishershearthandhome.com Forever Fitness, Nancy Kruger Personal Trainer 541-643-8111 Hair Garage Barber and salon 646 SE Jackson St. Roseburg, OR 97470 541-492-2858 www.hairgarageroseburg.com Harvard Medical Park 1813 W. Harvard Ave. #431 Roseburg, OR 97471 541-672-8341 www.harvardpark.com

directory

Jackson Street Mall Antiques, Collectibles, Vintage, Primitives, Shabby Chic, Upcycled, & Handcrafted items 443 SE Jackson Street Roseburg, OR 97470 541-530-4428 www.jacksonstreetmall.com Knotty Lady Yarns 642 SE Jackson St. Roseburg, OR 97470 541-673-2199 www.knottyladyyarns.com Lithia Lincoln of Roseburg 1650 NE Stephens St. Roseburg, OR 97470 541-537-5643 www.lithiafordroseburg.com McMenamins Roseburg Station Pub & Brewery 700 SE Sheridan St. Roseburg, OR 97470 541-672-1934 Old 99 Brewery 3750 Hooker Rd 541-670-9260 www.old99brewing.com

TACO TUESDAY

Famous

AT STIX SPORTS BAR

1.99

SUNDAY BRUNCH

9:30AM - 1:30PM

Monday 3:00 – 10:00PM

O’Toole’s Pub 328 SE Jackson St. Roseburg, OR 97470 541-673-5152 www.otoolespubroseburg.com Pacific Air Comfort, Inc. 1440 NE Dee St. Roseburg, OR 97470 541-672-9510 www.pacificaircomfort.com The Painted Nest 556 SE Jackson St. Roseburg, OR 97470 541-671-6693 www.thepaintednest.org Poppy Layne Clothing 713 NE Stephens Roseburg, OR 97470 541-315-5240 www.poppylayne.com

Adults $22 • Kids (6-10) $11 Champagne Brunch $28

with Players Club Card • $7.99 without

(During NFL Season)

Tuesday – Thursday 3:00 – 10:00PM Friday and Saturday 3:00PM – 2:00AM Sunday 1:00 – 9:00PM I-5, Exit 99 • Canyonville, OR • Info 800.548.8461 Res 888.677.7771 • sevenfeathers.com

SPORTS BAR

Come visit our NON-Smoking Lounge! Open D aily Noon – 2:00A M

I-5, Exit 99 • Canyonville, OR • Info 800.548.8461 Res 888.677.7771 • sevenfeathers.com

WINTER 2016 • OregonValleyVERVE.com

Northwest Pub

Tues-Fri: 11 am-close & Sat: noon-close

2015

Historic Downtown Roseburg • 328 Southeast Jackson St. (541) 673-5152 www.otoolespubroseburg.com

Oregon Winery of the Year

WINE PRESS NORTHWEST

345 First Street, Elkton

541-584-2870

www.brandborgwines.com

DRINK TO THE NINES!

3750 Hooker Rd., Roseburg 541-670-9260 | www.old99brewing.com

541.672.7400

7157 OLD HWY 99 NORTH ROSEBURG

SOUTHERN OREGON DIESEL Electronic diagnostics Performance parts sales and installation

Salud Restaurant & Brewery 537 SE Jackson St. Roseburg, OR 97470 541-673-1574 www.saludroseburg.com Seven Feathers Casino Resort 146 Chief Miwaleta Ln. Canyonville, OR 97417 541-839-1111 www.sevenfeathers.com SOCO Coffee Company 411 N. Main Street Myrtle Creek, OR 97457 541-860-5555 South Stephens Appliance & Mattress 150 SE Stephens St. Roseburg, OR 97470 541-672-4833 Southern Oregon Diesel 7157 Old Highway 99 N Roseburg, OR 97470 541-672-7400 www.southernoregondiesel.com Splitz Family Grill / Ten Down Bowling & Entertainment 2400 NE Diamond Lake Blvd. Roseburg, OR 97470 541-672-3601 Stinky Dog Grooming 412 SE Jackson St. Roseburg, OR 97470 541-673-5786

Trystram Portrait Artistry 727 SE Cass St. #321 Roseburg OR 97470 541-863-7869 www.trystrampa.com Two-Shy Brewery 1308 NW Park St. Roseburg, OR 97470 541-236-2055 www.twoshybrewing.com Umpqua Local Goods 736 SE Cass Ave. Roseburg, OR 97470 541-229-0199 www.umpqualocalgoods.com Umpqua Valley Farmer’s Market 1771 W. Harvard Ave. Roseburg, OR 97471 541-530-6200 While Away Books and Espresso 932 W. Harvard Ave. Roseburg, OR 97471 541-957-1751 www.whileawaybooksespresso.com Wisdom of Wellness Chiropractic & Massage Center 697 Orchard Lane Roseburg, OR 97471 541-673-3276 www.wisdomofwellnesscenter.com

Wisdom of Wellness

1479 NW Mulholland, Roseburg, OR 97470

Brenda Major, Broker 541.430.4383 Krista M. Myers, Realtor 541.673.1890 / 541.670.9985

South Stephens Appliance and Mattress CALL JOHN 541-672-4833 • Unbeatable Prices • Selection • Service

CHIROPRACTIC AND MASSAGE CENTER 694 Orchard Lane, Roseburg

Phone: 541-673-3276

WisdomOfWellnessCenter.com

Meet Dr. Lauren Schroeder, thechiropractor who’s been helping families around Roseburg stay pain free and healthy for over 25 years. • Unique Adjusting Style • Arthrostim, KST, Reconnection • Targeted Nutrition, Supplements

1501 SE Stephens, Roseburg

WOLF • KITCHENAID • SERTA •SUBZERO • MAYTAG • FRIDGIDAIRE • DCS and more!

WINTER 2016 • OregonValleyVERVE.com

OregonValleyVERVE.com • WINTER 2016

TAKE A WALK DOWN POPPY LAYNE and discover the #poppynista in you!

713 NE Stephens St, Roseburg  5 4 1 . 3 1 5 . 5 2 4 0

cultivating partnerships We want to hear from you! Grow with us as Oregon Valley Verve writes the stories of our vibrant community.

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Copies of Oregon Valley Verve can be picked up from any one of our advertisers. 541.391.9486 vervemail@oregonvalleyverve.com www.oregonvalleyverve.com WINTER 2016 • OregonValleyVERVE.com

SOCO COFFEE COMPANY 411 N Main St, Myrtle Creek 5 41.860. 5555

Photographs by Tristin Godsey

SOCO

Coffee Company is one of our favorite coffee houses in the county. Owner Chris Goodwin, pictured right with manager Denise Ware ensure that quality and service is as smooth as their luscious lattes.

On arrival, youâ&#x20AC;&#x2122;ll be greeted with a spirited welcome from barista, Michele Trotta (above) at the spacious coffee house which features a cozy fireplace, a mural-painted nook for small groups, intimate tables, sleek chairs, and high benches. Here you can indulge in perfectly made classic espresso, a variety of teas, hot and cold blended drinks, and scrumptious pastries. The menu also offers some fresh, mouth-watering fare which will satiate any breakfast or lunchtime appetite. SOCO also has a large, fully equipped conference room that serves as a great location for private events. Whether you need a spot for web surfing, are craving fast driveup caffeine, or want to book space for a meeting, the folks at SOCO are cheerfully ready to serve you!

OregonValleyVERVE.com â&#x20AC;˘ WINTER 2016

Ch e ck

ou t t he dail

y specials on Facebook!

SO MUCH MORE THAN COFFEE

WINTER 2016 • OregonValleyVERVE.com

recipes

LEMON CREAM CHEESE BARS Ingredients coconut oil cooking spray 1 recipe of fresh crescent roll dough (below ) * 2 8 ounce cream cheese, softened ¼ cup + 1 tablespoon sugar ¼ cup + 1 tablespoon brown sugar 2 lemons 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 tablespoon butter, melted

Directions Preheat oven to 350˚F. Spray 9x13inch baking dish with cooking spray. Press half the crescent roll dough into the bottom of baking dish and stretch to fit to edges. Mix zest of 1½ lemons, juice from 2 lemons, and vanilla extract in medium bowl. Add cream cheese, sugar and brown sugar to bowl and beat with an electric mixer until soft and creamy. Spread over crescent roll dough layer. Use remaining half of crescent roll dough and layer over cream cheese mixture, gently stretch to fit to edges. Brush melted butter over dough. Mix zest of ½ lemon, 1 tablespoon sugar, 1 tablespoon brown sugar, and cinnamon in a small bowl. Sprinkle over butter. Bake in oven for 30 minutes or until top is golden. Let cool for about 20 minutes. Cut into squares and serve warm and gooey, or cover and let cool in the refrigerator for 1 hour and serve chilled. Serves 6-8 people

CRESCENT ROLL DOUGH I ngredients ½ cup whole milk 2 sticks unsalted butter + 4 tablespoons (divided) ¼ cup granulated sugar + 1 teaspoon (divided) ¼ cup water, warm 1 teaspoon dry active yeast 1¾ teaspoon salt 3 eggs, room temperature, lightly beaten 4¼ cups all-purpose flour Egg wash 1 egg yolk, room temperature 1 tablespoon water

Directions In a small saucepan (or in a 2 cup glass measuring cup, in the microwave) scald the milk, 16 tablespoons butter and ¼ cup of sugar. The butter should be mostly melted. Pour the mixture into the bowl of a stand mixer. Add 1 cup of flour, and the salt, mix on low. In a measuring cup, add the 1 teaspoon sugar, warm water and the yeast. Allow the yeast to proof for about 5 minutes. Meanwhile add the eggs one at a time, mixing until incorporated. Alternate adding the proofed yeast mixture and the remaining flour. Mix just until a soft and sticky dough forms (please note that the dough will be extra soft — don’t add any excess flour to it). Scrape the dough out into a lightly greased bowl and cover with plastic wrap. Preheate your oven on to 200˚F, then turn it off as soon as it reaches temperature. Place the bowl inside and allow to rise for 1½ hours. Dust two large pieces of parchment paper with flour. Divide the dough in half, place the balls of dough onto the parchment and roll into large circles. Brush 2 tablespoons of butter over each circle, then transfer to a cookie sheet and place in the refrigerator to chill for at least 1 hour. The longer it rests the lighter and flakier the rolls will be. Remove dough from refrigerator and roll out each ball of dough into thin rectangles to fit to baking dish. * Yield: 16 rolls or equivalent to 2 8-ounce cans of packaged crescent roll dough

OregonValleyVERVE.com • WINTER 2016

Pair this delicious meal with Chateau Nonchalant 2013 Pinot Gris. Well balanced and with a dry finish, its bright citrus palate is the perfect complement with this creamy main dish and lemon dessert. www.chateaunonchalantvineyards.com

CHICKEN IN MUSHROOM CREAM SAUCE Ingredients 6-8 boneless chicken thighs 6 ounces crimini mushrooms, sliced 4 cloves garlic, chopped olive oil salt pepper 2 cups chardonnay or other dry white wine ½ tablespoon garlic powder ½ tablespoon oregano 1 cup heavy cream 1 tablespoon cornstarch (optional)

Directions Heat 2-3 tablespoons olive oil in skillet on medium heat. Add sliced mushrooms and garlic with light salt and pepper and sauté until golden and soft. Remove from skillet and set aside. Heat 4 tablespoons olive oil on medium in same skillet. Salt and pepper each side of chicken. Add to skillet and cook each side until golden (about 10 minutes per side). Slowly pour in chardonnay. Add garlic powder and oregano. Bring to a low boil for 5 minutes. Add the cooked mushrooms and reduce heat to lowmedium and let simmer uncovered for 20 minutes. Slowly pour in heavy cream and bring back to a low boil for 10 minutes. If you would like to thicken sauce then mix 1-2 tablespoons cornstarch to ¼ cup cold water then stir into sauce and let boil 2 more minutes. Remove from heat and let cool 5 minutes. Serve over rice or mashed potatoes. Serves 4-6 people

WINTER 2016 • OregonValleyVERVE.com

Sip ‘N’ Savor Autumn Gregory reviews the flavors of the Umpqua Valley. Located at 629 SE Main St., True Kitchen + Bar is the newest restaurant in town. The dining room is perfect for group dinners and meeting up with friends. The bar area is furnished with large round booths and soft lighting, giving a cozy dining experience. The servers are friendly, efficient, have good knowledge of the menu and wine, and are attentive but not stifling. The bartenders have a great knowledge of mixology that makes the libations alone worth a visit. My favorite is the Old Fashioned. Made with top shelf whiskey and homemade rosemary-maple simple syrup, it is fascinating to watch being made. Using a small torch, the bartender lights a sprig of rosemary then covers it with a glass. This infuses a smoky herbal aroma to the drink and enhances the flavor of the simple syrup. Whiskey and syrup are then shaken and served over a single large ice cube in the smoked glass. The rosemary sprig and an orange twist are then rubbed around the rim before dropping in. The presentation is pleasing to the eye and the aroma is enticing, but it’s that first sip that really makes you smolder. Cool and not too sweet, the True Old Fashioned tastes like spiced honey on your tongue. It’s strong and goes down easy. Keep that in mind before ordering a second. I like to pair mine with the Bacon Manchego Prawns or the Truffle Mac and Cheese from the Socializers menu. Wrapped in creamy cheese and delightfully salty bacon, three prawns are served with a jalapeño slaw creating a spicy balance to the Bacon Manchego Prawns dish.

The Truffle Mac and Cheese is prepared with cavatappi pasta, (Italian for corkscrew), and manchego, Swiss, and Brie cheeses in good proportion. Bacon crumbles top this dish, adding crunch and salt to complement the warm, gooey cheese. This is a large serving and can be shared or eaten with a salad as a meal. True does justice to this classic comfort food. I finished my evening off with chocolate cake — eight layers of melt in your mouth goodness that I still dream about. Garnished with chocolate ganache, this cake is heavenly to the taste buds and large enough to share or take home for later. Made with rich, dark chocolate, this luscious dessert is subtley sweet and a classic ending to a fine meal.

Salud Restaurant and Brewery at 537 SE Jackson St., offers Latin inspired dishes. The vibe is communal with frequent live music and dancing, making it a great place to go for a fun, no-pressure kind of night. The servers of Salud are energetic and upbeat, knowledgeable and quick. Don’t be surprised to see the owners, Manny and Olivia slinging drinks and indulging in food right alongside their employees. Salud is an establishment where patrons feel like family — where the staff go out of their way to make your experience seem like you’re having a night out at a good friend’s place. Expect lots of laughter and chatter. Behind the bar, Fayth infuses her spirits with a bounty of herbs and spices, making for some of the most original cocktails in the area. My favorite is the thyme-infused gin with limoncello and freshly squeezed lime juice. Refresh-

OregonValleyVERVE.com • WINTER 2016

ingly tart and served with a sugared rim, this drink is reminiscent of a nice stout lemonade. It pairs perfectly with Salud’s golden pan fried salmon cakes. Crispy and loaded with salmon, four of these these delights are served over a mashed parsnip puree and drizzled with a spicy chimichurri sauce. Add perfectly cooked Brussels sprouts sautéed in white wine and garlic, sprinkled with parmesan cheese and loaded with pancetta, and you have tapas fit for sharing, or a meal unto itself. Salud also offers their own housebrewed beer. IPAs, porters, and stouts on tap are the perfect accompaniament to Latin fusion burgers or pork marinated nachos; curry chicken with plantains or lobster scampi. Last, but certainly not least, on the list is Alexander’s Greek Cuisine. Located at 643 SE Jackson St., Alexander’s has been a staple in Roseburg for 15 years. Alexander’s offers a variety of authentic Greek dishes sure to tickle the taste buds and delight the senses. The restaurant is located in a remodeled jewelry store downtown, which is evident in the crystal hanging chandeliers and golden rose molding around the ceiling. Regardless of these classy touches, you’ll feel comfortable and welcomed the moment you walk in. This is a place you can wear jeans as easily as dress up and not feel out of place. It is open and light and lends itself to an inviting atmosphere. The staff is warm and welcoming, most having been employed at Alexander’s for many years, and are exceptionally knowledgeable about the menu and wine selections. The owner Mike, a born Greek, is usually behind the grill whipping up both traditional meals and foods with a Mediterranean twist. Serving simple libations, a good selection of local wine and beer is on offer. Hillcrest Winery, the oldest es-

tate winery in Oregon, and a favorite of mine is also served at Alexander’s. Whether your desire is a smooth red or a light and fruity white, you’ll find the perfect compliment to your Greek meal. Don’t be afraid to ask for samples of the wines and beers. The staff is more than happy to accommodate the request. My choices for the evening began with the Combo Dip Platter — warm pita and crispy vegetables served with three different dips. The first, tzatziki, made with cucumber, garlic and whole milk yogurt proved refreshing and tangy. Eggplant dip, made with generous amounts of garlic, offered a nice bite. And finally, classic hummus. Made from scratch in-house, this dip will ruin all other hummus for you. I chose salad over soup to accompany my entrée which was brought out in

restaurant review

a timely manner after my appetizer was finished. Fresh local lettuce, ripe tomatoes, bell peppers, cucumbers, and red onions combined in the most delightful way. The shredded feta on top, kept in brine until ready to serve, was moist and deliciously salty. The one and only signature dressing is a perfect house blend of olive oil and red wine.

up staying for quite a while. I can see why meals can last hours at a time in Greece!

The Athena’s Shrimp was my entrée of choice — large shrimp sautéed in garlic, butter and wine sauce with fresh tomatoes thrown in. This is served over pasta with shredded feta cheese. The smell of this dish once it hits the table is intoxicating and the portions are big and definitely enough to have the next day for lunch (which I did). Alexander’s is a great date night location, with lovely ambience and quick service. I found it so inviting, I ended

True Kitchen + Bar Monday - Thursday: 4 pm - 10 pm Friday, Saturday: 4 pm - 12 am. 541.900.1000 Salud Restaurant & Brewery Monday - Thursday: 2 pm - 10 pm Friday, Saturday: 2 pm - 11 pm 541.673.1574 Alexander’s Greek Cuisine Monday - Thursday: 11 am - 9:30 pm Friday, Saturday: 11 am - 10 pm 541.672.6442 Note: Restaurants may change their menus seasonally and items reviewed may not be available after time of publication.

Take Me to Greece for lunch

643 SE Jackson Street, RoseburgWINTER • 541-672-6442 • Find us on Facebook!55 2016 • OregonValleyVERVE.com

v i s i t w w w. o r e g o n v a l l e y v e r v e . c o m f o r e v e n t u p d a t e s Saturday 23 PRA Outlaw Kart Races Saturday 16 10am - 9pm BSCC Barrel Race Gates open at 10am 8:30am - 6:30pm Pit meeting 12pm Douglas County Fairgrounds Hot laps 1pm Races start: 11am Racing 3pm 541-673-0690 or 541-580-3683 www.roseburgracing.com www.beaverstatecanchasers.com Challenge of the PRA Outlaw Kart Races Champions Bullriding 10am - 9pm 7pm - 11pm Gates open at 10am Douglas County Fairgrounds Pit meeting 12pm $13 advance, $15 at gate Hot laps 1pm 541‐580-8901 Racing 3pm www.oregonbullriding.com www.roseburgracing.com Sunday 24 UCC Strong Benefit Concert PRA Outlaw Kart Races 7eventh Time Down 8am - 5pm 6pm - 10pm Douglas County Fairgrounds Douglas County Fairgrounds Gates open at 8 am $10 per person Pit meeting 9 am Sponsored by A Day for Grace Hot laps 9:30 am & United Way Racing 11am 541-670-7439 All proceeds to benefit the victims www.roseburgracing.com of the UCC tragedy. Bridal Bliss Wedding Showcase 10am - 5pm Sunday 17 Douglas County Fairgrounds PRA Outlaw Kart Races $5 for the Bride; $7 per person 8am - 5pm 541-673-5621 Douglas County Fairgrounds Wednesday 27 - Saturday 30 Gates open at 8 am Pit meeting 9 am 24th Annual Umpqua Fishery Hot laps 9:30 am Enhancement Derby Racing 11am Wednesday: Student Day - Rock www.roseburgracing.com Creek Fish Hatchery Thursday: Kid’s Day Thursday 21 Cooper Creek Reservoir 1st Citizens Banquet Derby Teams & Guides Crab Feed 5:45pm Friday: Catch & Release Douglas County Fairgrounds Steelhead Fishing Derby $60 per person, Derby Banquet and Auction $575 per table of 10 Saturday: Catch & Release 541‐672‐2648 ext 22 Steelhead Fishing Derby www.roseburgareachamber.org Derby Teams & Guides Pizza Feed with Awards 541-672-0757 JANUARY

Saturday 30 PRA Outlaw Kart Races 8am - 5pm Douglas County Fairgrounds Gates open at 8 am Pit meeting 9 am Hot laps 9:30 am Racing 11am www.roseburgracing.com

FEBRUARY Thursday 11 Annual Historic Downtown Winter Wine Walk 5-8pm Downtown Roseburg Shop, walk and enjoy samples of local wines and appetizers at participating shops, restaurants and businesses. 541-673-3352

Friday 12 Father Daughter Dance 6pm Douglas County Fairgrounds $9 advance, $12 at door, 24 months and younger free Sponsored by Redeemers Bible Fellowship 541-672-0230 ext. 12 www.dcfatherdaughterdance.com Saturday 13 - Sunday 14 Gun & Knife Show 9am - 5pm Douglas County Fairgrounds $6 a day or $8 for the weekend 541-673-5616 Sunday 14 Hearts & Horses 8am - 5pm Douglas County Fairgrounds Free admission 541-670-1094 Friday 19 - Sunday 21 Sportsmen’s & Outdoor Recreation Show Friday: 12pm - 9pm Saturday: 10am - 8pm Sunday: 10am - 5pm Douglas County Fairgrounds $6 adult; $1 child 6-12 541-440-4396 www.douglasfairgrounds.com/ sportsman.html

OregonValleyVERVE.com • WINTER 2016

Saturday 20 BPA Gala & Dance Competition 5:30m Seven Feathers Casino Resort Dinner & Dancing www.bpadancecompetition.com Saturday 27 Celebration of Literacy Reading Fair 10am - 4pm Douglas County Fairgrounds Free admission Altrusa International of Roseburg 541-672-2998 www.celebrationofliteracy.net Poker Craze Texas Hold’em Tournament 4 pm - 12am Where Douglas County Fairgrounds Buy-in: $100 Early-Bird bonus ends February 16th Dinner: $10 541-440-4359 Saturday 27 - Sunday 28 BSCC Barrel Race Saturday: 8:30am - 6:30pm Races start: 11am Sunday: 8:30 - 5 pm Top 20 Showcase Douglas County Fairgrounds 541-673-0690 or 541-580-3683 www.beaverstatecanchasers.com Sunday 28 Caballito Negro 3-5pm Contemporary flute and percussion repertoire First Presbyterian Church 823 SE Lane Ave., Roseburg 541-863-2102 Marshanne Chamber Players 3-5pm Marshanne Landing Vineyard 175 Hogan Road, Oakland 541-459-7998

MARCH Friday 4 - Sunday 6 Home & Garden Show Friday & Saturday: 10am - 8pm Sunday: 10am - 5pm Douglas County Fairgrounds $4 per person $1 off with a canned food donation 541-673-3711 www.umpquavalleyhba.org Saturday 5 46th Annual Greatest of the Grape Oregon’s longest running fine wine event Seven Feathers Casino Resort 541-673-5323

Saturday 12 - Sunday 13 Benefit Car Show Saturday: 10am - 7pm Sunday: 10am-5pm Douglas County Fairgrounds $6 per person Sponsord by Umpqua Regional Early Ford V8 Club 541-680-1942 www.umpquaflatheads.com The Hemp & Cannabis Fair Saturday: 10am - 6pm Sunday: 11am - 5pm Douglas County Fairgrounds $15.00 weekend pass www.thcfair.com

Saturday 12 St. Patrick’s Day Parade Downtown Roseburg 541-673-3352

Wednesday 16 Career Expo 11am - 3:30pm Douglas County Fairgrounds Free admission Sponsored by DC Employer Council 541‐464-2339 18th Annual St. Paddy’s Day Grub & Pub Crawl 6-10pm Downtown Roseburg. www.roseburgpubcrawl.com Saturday 19 7-9:30pm

Saturday 19 Barrel Race 8am - 5pm Douglas County Fairgrounds Free admission 541-673-0690 Rough Stock Rodeo 7pm - 9:30pm Douglas County Fairgrounds Presented by Wild West Events 541-895-5335 www.wildwesteventsinc.com

events

Saturday 19 - Sunday 20 Gold & Treasure Show 10am - 6pm Douglas County Fairgrounds Adults $5 Presented by Douglas County Prospectors 541-733-6194 APRIL

Friday 1 - Sunday 3 41st Annual Spring Craft Fair Friday: 1-9pm Saturday: 10am - 9pm Sunday: 11am - 5pm Douglas County Fairgrounds Adults $3, Child 6-12 & Seniors 65+ $2.50, 5 & under free Saturday 16 Earth Day 10am - 4pm Douglas County Fairgrounds Free admission 541-673-0195 Brew HaHa Craft Beer Fest 4-10pm 21+ event $12 Tasting Glass & 4 Taste Tickets Douglas County Fairgrounds 541-440-4396 Friday 22 - Sunday 24 Quilt Show Friday & Saturday: 10am - 5pm Sunday: 11am - 4pm Douglas County Fairgrounds Adults $5 541-672-2313 Saturday 23 - Sunday 24 51st Annual Glide Wildflower Show Glide Community Center www.glidewildflowershow.org

Tuesday 8 - Wednesday 9 Shrine Circus 4:30pm & 7:30pm Douglas County Fairgrounds Adults 13+ $18, Children 4-12 $14, 3 & under free 702-456-2642 www.thejordanworldcircus.com

WINTER 2016 • OregonValleyVERVE.com

UmpqUa

CommUnity College

Upcoming events January – March, 2016

The Art Gallery hosts The Rime of the Ancient Mariner by graphic artist and photographer Charlie Capp. Capp’s 152 drawings created for this project are on display in the Whipple Fine Arts Building from January 4 – February 4. UCC hosts National

Theater Live. Performances are filmed in front of a live audience at the

National Theater in London and rebroadcast around the world. Shown at UCC’s Centerstage Theatre.

Jane Eyre by Charlotte Bronte. Jan 14, 10:00 am and Jan 16, 2:00 pm. • Les Liaisons Dangereuses by Christopher Hampton. January 28, 10:00 am and

•

January 30, 2:00 pm.

•

As You Like It by William Shakespeare. February 25, 10:00 am and February 27, 2:00 pm.

Visit UCC’s booth at the Bridal

Bliss Wedding Showcase, Douglas Co. Fairgrounds,

January 24, 10 am – 5 pm.

For Douglas County graduating seniors: the 2016 UCC

Scholars Program application

process opens on January 25 at 11 am. Apply tuition credits toward your UCC Associate’s Degree.

Jazz in Jacoby w/ Laura Cunard and the Umpqua Singers; Jacoby Auditorium February 7th at 7:30 pm.

Explore Engineering, Surveying, Forestry, Computing and Computer Science Night for high school and middle school students, counselors and instructors. Danny Lang Event Center, February 11th, 6 – 9 pm.

Southern Oregon Wine Institute’s (SOWI) students serve wines made at the institute in their tasting room. Beer and hard cider are also offered. Tasting room hours: Friday 1 – 7 pm, Saturday and Sunday Noon – 5 pm. The Southern Oregon Wine Institute will host the Sweetheart’s

Winemaker Dinner

on Friday, Feb. 12th from 7:00 – 9:00 pm. Enjoy a multi-course dining experience of stunning culinary creations paired with fabulous wines from The Cellars at SOWI. Tickets on sale now.

Keep up to date on UCC events, activities and educational opportunities at

www.umpqua.edu

Umpqua Community College • 1140 Umpqua College Rd., Roseburg, OR 97470

UCC is an equal opportunity employer and educator.

OregonValleyVERVE.com • WINTER 2016

Take Our Wheels For a Spin

5 Star Cuisine That Tastes Like 7 We Put the Ahhhhh in Spa

Dreamers Wanted I-5, Exit 99 • Canyonville, OR • Info 800.548.8461 • Res 888.677.7771 • sevenfeathers.com59 WINTER 2016 • OregonValleyVERVE.com

road trip!

For more information and tour map, visit www.blm.gov.

Cow Creek Back Country Byway Loop Riddle to Glendale

his 45-mile scenic driving tour is a great way to experience history at a leisurely pace. In the summer, roll the windows down, let the wind blow through your hair, and inhale the smell of grass and Douglas fir in the air; during the winter enjoy the beauty of the frosty white snow-covered trees glistening in the sun on a crisp day. Before starting out on the byway route, make a stop in the quaint town of Canyonville. Take exit 98 off I-5 when heading south from Roseburg. On the other side of the freeway you’ll find Ken’s Sidewalk Café — a great little restaurant where you can pick up yummy breakfast sandwiches, mouthwatering elk burgers, or homemade tamales. Pair that with a hand-scooped milkshake made with our county’s very own Umpqua Dairy ice cream. If you’re a cigar aficionado, don’t miss the Canyonville Cigar Shop next door. Here you’ll discover the best humidor room in the county. Head west on Canyonville-Riddle Road next to Ken’s Café to drive through

the town of Riddle, then turn left on Riddle Bypass Road. Drive a couple miles and you’ll come to a sign for the beginning of the Cow Creek Back Country Byway Loop. The byway is passable in winter or summer, and bicycle enthusiasts can enjoy this tour too. Wind your way along the byway and stop at points of interest along the way that tell the history of the railway, the workers, and the gold mining boom. There are mining claims that owners continue to prospect today. At the westernmost end of the loop, try your hand at gold panning at the designated recreational site. At the end of your tour you will come to the sleepy little mill town of Glendale. To fuel hungry, road-tripping tummies, make your way back to I-5 and drive north, then exit at Azalea to indulge in a famous cinnamon roll from Heaven On Earth Restaurant and Bakery. Alternatively, for a fine dining experience and some night life you can end your tour back in Canyonville at Seven Feathers Casino Resort right off I-5 at exit 99. Choose from the impressive menu at the K-Bar Steak House, then catch a show at Elements Lounge to end your evening.

From top: Elusive elk herd along the byway; bridge over West Fork Cow Creek; snow covered roads still easy to navigate; interpretive sign about historical railroad; mining claim; another view of West Fork Cow Creek bridge. Photos by Misty Ross.

OregonValleyVERVE.com • WINTER 2016

Tickets available at: THE NEWS REVIEW • BROOKE COMMUNICATIONS THE DAILY GRIND • GARDEN VALLEY LIQUOR www.bpadancecompetition.com

SEVEN FEATHERS CASINO RESORT CANYONVILLE, OR

SAT. FEBRUARY 20TH

PRESENTED BY

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A fundraising benefit for Battered Persons’ Advocacy • Dedicated to creating a community free of family violence, WINTER 2016 • OregonValleyVERVE.com sexual assault and stalking through empowerment, support and education.

7 QUESTIONS WITH NEIL

A staple in Douglas County’s music scene, Neil Gregory Johnson shares his history, his inspiration and details about his first album. By Wendy Wilson

If you’ve dined out in Douglas County, chances are pretty good that you’ve heard Neil Gregory Johnson’s jazzy guitar and vocals.

The professional singer-songwriter plays more than 300 gigs a year at local restaurants, bars, breweries and wineries. His multi-genre style spans jazz, blues, folk, classic country and more — and his new EP, Trouble set to release in February, showcases his original Americanainspired tunes.

On his way to record vocals for his new album, Neil took time out of his busy schedule to chat with Verve about his history, his influences and his take on the local music scene.

When did you first start playing guitar? I’ve been playing music my whole life. I grew up with a family of musicians, my parents are musicians, and I started playing at about 12 years old. My dad showed me an A minor chord and said run with it, so I started playing, learning chords and putting together bands, punk rock bands, and playing folk music, too.

“… It’s three chords and the truth …” 62

Do you remember your first gig?

I was living in California at one point, working at a little restaurant. My manager there knew I played guitar, so he said, “Hey man, we’re doing this little catering gig for a real estate agent who’s doing an open house, and they need some jazz guitar. Do you know how to play jazz guitar?” I said, “Sure,” — but I didn’t know anything about jazz guitar, really. And so I went and played, and he paid me $150 for an hour. It paid more than the restaurant job! That’s when I realized I could do this for a living.

What kinds of shows are you currently playing? I do a lot of restaurant gigs where people go to eat and I’m playing background music. If the atmosphere is right, I’ll play old classic country and some folk songs and some of my originals. If there’s a fancier atmosphere, I’ll play jazz guitar songs from icons like Joe Pass or Chet Atkins. I also do a lot of private parties and weddings. Sometimes I’ll go up to Eugene and play some venues up there. I like to perform my originals and I like to perform where people come to watch, but my main gig is playing background music.

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What types of tunes can we expect on your new EP album? What I’m doing right now is country-folk, Americana-style music. The album will have five original songs on there, and they’re tunes about my family and what I do with my life. I like to say it’s three chords and the truth. It’s going to be more of a softer, more laid-back album with some steel guitar, piano, keys and some nice country picking. And it’ll have some harmonies; my mom is going to do harmonies with me on the record, too.

Describe the music scene here in Douglas County. What makes it unique? A lot of little restaurant venues and stuff have opened up, but a lot of people don’t feel like playing because it’s not a place to perform. I’ve been playing those for a few years now, trying to open those venues up to the idea of having live music instead of having just iTunes or something playing. I pick up those gigs and I’m very lucky that restaurants are open to doing that because I like to make a living playing music.

What is the greatest challenge being a performer in this area? There’s not really much of a music “scene” in the way people go to watch people perform music. There are a lot of cover bands playing, like classic rock and all that. There are a lot of talented people around here who don’t get out to play much. It’s not like the Eugene or Portland scene where you have a lot of original musicians coming in and playing their own music and making their own personality as far as a band. In that sense, it’s a little harder to do that around here.

Where can people see you perform? I play at quite a few venues around here. Restaurants, like Salud and Blac-N-Bleu Bistro; all the breweries, like Draper and Old 99; the wineries, like Abacela and Girardet; and other local gigs, too. My calendar and contact information is on my website: www.NeilGregoryJohnson.com.

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WINTER 2016 • OregonValleyVERVE.com

A local writer’s gateway. Since 2008, Josh Jones has worked for While Away Books and Espresso and took ownership of the iconic Harvard Avenue, Roseburg bookstore in April 2015. With a rich history in the community, opening in 1994, the regulars frequent this special place not just for good reads but for the getaway atmosphere and good company.

books, you’ll find old books and new. Occasionally you’ll come across valuable antique tomes and first editions that will be sold to a much larger market online.

With tables and comfortable seating at a large storefront window, visitors can sip on hot, freshly brewed coffee while people watching or immersing themselves in a good book.

Inside the store you will find a section devoted to local writers where their books are proudly displayed.

Not only is Josh the proprietor of the store, he is a true enthusiast reading four to five books at a time. For him, reading is a passion nearly coupled with obsession. He can also give you a detailed history of just about any author he houses. “I just like to read,” explains Josh. “I can’t just read one book at a time and be done with it. I like to start several at once and whatever mood I’m in might determine what book I read.” And for readers like him, there isn’t any shortage of titles in store. Among the bursting shelves and stacks of

Customers are also welcome to bring in their used books and sell for cash or earn credit to use in store.

While Away’s long-time commitment to its readers also extends to our community of writers. Inside the store you’ll find a section devoted to local writers where their books are proudly displayed.

OregonValleyVERVE.com • WINTER 2016

While Josh can give you a biographical word picture of any particular author within the bookstore, he also comments to the role While Away plays in helping local authors get exposure. He is quick to point out that although they house a diverse array of traditionally published and self-published authors, getting people to buy those books really starts with the author themselves. “They need to take time and arrange book signings and supply promotional material to the store. “I like to see them do well,” says Josh, and many of the local writers have indeed been successful. There have been a number of writers who have written their first book and then gone on to write a second or third. Local writer, Jack Earl has seen success in his account of a brutal true crime. The self-published title Where Sadness Breathes, was Jack’s first attempt at writing, formatting and producing a hardbound book from cover to cover. Where Sadness Breathes is an actual account of a series of brutal murders where nine members of the Earl family were slain. Jack remembers the

Explore these titles from some of the Valley’s local writers: Where Sadness Breathes by Jack Earl Earl’s first book is a true crime account of the Earl family tragedy. Available on Amazon and at While Away Books

Thyme and The River: Recipes from Oregon’s Steamboat Inn Thyme and the River Too: Brunches, Lunches, Picnics, Dinners & Desserts from the Northwest’s Steamboat Inn by Sharon Van Loan and Patricia Lee, with Mark Hoy Available on Amazon

Boston Terriers For Dummies Yorkshire Terriers (Animal Planet® Pet Care Library) The Complete Idiot’s Guide to Open Nesting co-authored with Lauren A. Gray by Wendy Wilson Wilson is a professional writer having written nine books and over one hundred magazine articles. Available on Amazon

Evolved by Steve Woods Evolved is Woods’ debut fiction novel about an apocalyptic drone invasion. Available on Amazon and at While Away Books

awful days following the crimes and recalls the devastating position it left the family in. He says, “I just thought people should know what had happened during one of the most horrific serial killing sprees that ever occurred in our nation.” With a connection to the story and a mission to learn the truth, Jack set out to put it all on paper in 1992. His finished manuscript sat on his desk for six years, and he explains that it was because finding the right publisher or agent was near impossible. When asked what changed, simply put, “technology,” he states. Technology had come to the forefront of the publishing world through laser copy innovations. “You don’t need to print 5,000 copies of your book anymore, you can print just one if you want,” says Jack. So in 2012, nearly 14 years later Jack Earl did just that. He printed, self-published and debuted his first work. Jack’s book soon gained notoriety, appearing in many news articles and being broadcast on television throughout the nation. Now, Jack is working on his second title. “I have had so much fun writing and developed quite a desire to just put my thoughts and life experiences down on paper,” he explains. Another local writer, Wendy Davidson admits she has only recently taken to her desire to write. When asked how the interest came to her, she thought

for a brief moment then said simply, “I just find people in life so interesting.” She went on to say that, “There are so many people who don’t write their own life stories down which seems like a shame to me. I always have storylines forming in my head about them and am constantly making notes to myself.” A large source of Wendy’s material is from her sister’s accounts of the atrocities she witnessed in Africa where she had spent time helping the poor. “I have received so much inspiration from those around me in my life so far,” she says. Wendy is currently refining her latest manuscript for presentation to potential publishers. She decided that if it was not good enough to be picked up, then it wouldn’t be ready for print. The process involves having her peers review her rough work. “I want to make sure that what I am writing appeals to professional writers too, not just myself. I don’t want my books to be just good, but I want them to be the best I can make them,” she adds. Whether it’s about personal life experiences, an area of expertise, daydreams or just for the fun of it, writing and marketing your work can be a daunting task. But while on that journey be sure to stop at While Away Books and Espresso for encouragement and friendly advice. Josh states, “As long as local writers provide the books we are glad to keep promoting them.”

WINTER 2016 • OregonValleyVERVE.com

last words

e are waking up to the dawn of a new era, embarking on a new journey in our county. Entrepreneurs are budding forth and buzzing about the endless possibilities afforded to us here, and they are investing in our community in fortuitous ways. Shop local, invest local and be local. This adage is vital to keeping a small community vibrant. You can see this philosophy paying off in big ways in Historic Downtown Roseburg. Young engineers and designers are creating beautiful environmental displays for the enjoyment of all — thank you Emily. Property owners are investing in their buildings with façade improvements and renovations, making way for a more enthusiastic shopping and dining experience, and a more energetic work environment for business owners and staff — thanks, Lisa, Kelley, Ray, Manny, and Heidi, to name a few. Businesses are actually part of the tourism map because locals want to share the compelling places in our town with their visiting friends. Create an inviting space and people will most definitely come.

AN INVITATION TO COLLABORATE The Young Entrepreneur Society is investing in the prodigious business ideas of local talent. Thanks to Trevor and his ever-growing group of innovative minds who are making a difference, young people are staying here and recognizing the possibilities. We could go on, however, our pages are limited. Well, we thought they were when we planned for 32 pages and then evolved to a 68-page magazine for our flagship edition! We have an endless source of great content, and quality people to help us share those stories in our future editions. Hey, Willamette Valley, Southern Oregon, Portland and Bend! We are here on the map. Heck, we are right on I-5. Come visit our viable, vibrant community. We are the Umpqua Valley: wine, water, wildlife — the rest is up to you.

OregonValleyVERVE.com • WINTER 2016

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