Oregon Valley Verve | Vol. 1, No. 2 | Spring 2016 by Oregon Valley Verve

O R E G O N

VA L L E Y

V ERV E SPRING 2016

Meet Travis Price Creating fishing memories Creating fishing memories on the Umpqua

Historic Parrott House Reclaim • Renovate • Revive

Food Reviews

FOOD TRUCKS & DRIVE UPS Outings

TOP 5 FAMILY TO-DOs Art

LOCAL ARTIST PAUL ZEGERS ROAD TO THE COAST

L I F E S T Y L E + T R A V E L M A G A SPRING Z I N E 2016 O F • OregonValleyVERVE.com THE UMPQUA VALLEY

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INSIDE FEATURES

Meet Travis Price Creating fishing memories on the Umpqua

Historic Parrott House Reviving history with a modern renovation

ON THE COVER: Travis Price, local fishing guide. Photography by Tristin Godsey. Taken on location Amacher Park, Roseburg, OR

CONTRIBUTORS

Brittany Arnold Writer & Photographer

Terrance Bradford Writer

Susan Carlile Writer & Photographer

Gardner Chappell Content

Aimée Darling Writer

Bentley Gilbert Writer & Photographer

Tristin Godsey Photographer

Autumn Gregory Writer

Wendy Wilson Writer & Photographer

OregonValleyVERVE.com • SPRING 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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Editor’s Picks Hit the Umpqua trails with these gadgets

Art Paul Zegers brushes with nature

Health & Beauty The ugly truth about your makeup

31 36 60

MISTY ROSS Editor CAROLINE WINDERS Creative Director / Publisher

Oregon Valley Verve Viridian Publishing PO Box 1192 Roseburg, Oregon 97470 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 Embracing spring!

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At Home Preserving the goodness of the Umpqua Travel Fall Creek Falls hiking trail Cruise to the coast Local Industry The sweet scent of success Olive grove offers opportunity Salsa sustaining futures Recipes from the Valley Fusion fare from chef Martin Condon Thai style ahi tuna salad Orange olive oil cake Basil pesto Directory Food Review Food trucks & drive ups Family The Umpqua’s top 5 family things to do Nutrition Tea for good health Music House concerts at the museum The joy of music

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SPRING IS HERE, AWAKEN YOUR SENSES AND EMBRACE THE NEW SEASON! In the spirit of Sally Fields accepting her Oscar: “You like it, you really, really like it!” we are overwhelmed, amazed and humbled by the outpouring of support, excitement and enthusiasm (not to mention VERVE) that we have received upon the release of this publication. Our community continually hungers for new experiences, whether it be a new restaurant, activity, venue, or magazine. Here is the really amazing note: that verve hasn’t just come from within the borders of our county but beyond from Eugene, Portland and out of state. People are paying attention and have been alerted that the Umpqua Valley has so much to offer. Caroline and I have been busy responding to the outreach of congratulations, potential contributors, advertisers, and calls with story ideas and content submissions. We are beyond excited and apparently the readers are too about the future of this magazine and our wonderful communities. We continue to be fueled by the enthusiasm to work into the wee hours of the morning nurturing our new baby Thank you readers and businesses for your continued support! This issue is about shedding the snuggling blanket and ridding ourselves of cabin fever, opening the door to spring and summer. Leave the cabin, lose the fever, and get some vitamin D, editor’s orders! After months of gray, rainy, cold days nothing is better than having the warm sun on your skin while participating in some of our favorite outdoor activities. Get outside, go hiking to some of the awe inspiring beautiful waterfalls, go fishing on some of our world class rivers, warm your hands in fertile rich soil while planting a garden, or simply read a great book lying on a blanket in the park while basking in the sun. Take a deep breath of spring, smell and taste the fragrance of what the Umpqua Valley region has to offer in all of it beautiful bright sunny glory. We are on an adventure to enjoy the unique experiences we have in the Umpqua and we hope you will enjoy and share right along with us!

Misty Ross, Editor

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VITICULT

URE & E NOLOGY

PROGRA M

• EVENT

CENTER • WEDDI NG V

ENUE • T A

Live music every Friday 4-7 pm! Tasting Room open weekends

STING R

OOM

Exit 129, Umpqua Community College

(541) 440-4629

www.umpqua.edu/sowi www.facebook.com/SOWIcellars

Umpqua Community College is an equal opportunity educator and employer. SOWI Tasting Room and Library photos courtesy Tristin Godsey ©

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Memories of Fishing the Mighty Umpqua

This page, Travis Pruce on the North Umpqua at Amacher Park, photo by Tristin Godsey. Opposite, Price and a happy angler with the salmon catch of the day, photo courtesy Travis Price.

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Being from the beautiful Umpqua valley definitely has its perks — endless blue sky, vibrant Douglas fir, and of course, miles of scenic waterways. The Umpqua Valley is home to so many great adventures, no one can agree which one is best. But if you enjoy taking in the natural beauty of the Umpqua River, then please let us introduce you to Travis Price. Travis is a local fishing guide who has been running the Umpqua for years. Known for his fishing expertise and his infectious, fun personality, Travis is just “that guy” to take you on a personal adventure of a lifetime. In additon to being a skilled fishing guide, Travis is an outstanding technician when it comes to rowing the somewhat daunting Umpqua whitewater — a true must when heading out for your world class fishing getaway. Travis has been in his share of the spotlight over the years, appearing at the top of Pacific Northwest fishing circles as one of the premier salmon and steelhead fishing experts. That’s some impressive information to know before your own adventure begins. Travis admits that he simply enjoys people. “Watching a grown man or woman catch their first salmon or steelhead is just the greatest thing to me,” says Travis. And when Travis begins to reminisce, he recalls when his dad came home with the family’s first drift boat. He says that he remembers rowing the boat around 3 years old, and then throughout his early childhood spending it fishing with his dad

Travis sees the importance of passing on conservation efforts as well. He doesn’t just row clients down the river; he’s teaching them to appreciate the natural character of the river and its wildlife, which enables them to be more successful. “When I’m out on the river I’m in my natural element, it’s what I do and I know that I’m good at it,” says Travis. “I want my clients to have the best possible experience, and when they are catching fish and having the time of their lives, then I know I am doing my job.”

Travis has been in his share of the spotlight over the years, appearing at the top of Pacific Northwest fishing circles as one of the premier salmon and steelhead fishing experts.

and learning all the nuances of rowing a boat, casting and fighting a fish. Travis goes on to explain that his father has since passed on prematurely. “Those memories are all I have. I want my kids to have those same wonderful stories to tell their kids someday.”

His clients aren’t the only ones singing his praises. Tom Kress of Waldron’s Outdoor Sports has nothing but good things to say when it comes to Travis Price. “I like Travis and know that he is one of the best guides out there,” he states. He goes on to say that they have a strong list of

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A young fisherman beaming with his steelhead catch, photo courtesy Travis Price. Below, Waldron’s Outdoor Sports owner Tom Kress.

other guides who can also handle the mighty Umpqua and other neighboring rivers like the Coquille, and the Elk and Sixes. “I would suggest any of them to my customers.” Waldron’s is a premier outfitter, so Tom and his helpful staff are very well equipped when it comes to tips and advice — not only do you receive great advice, but you get years of knowledge from experienced people who have actually spent tons of time on the very thing you’re asking. “Getting people a fast and reliable answer is what’s important to us,” says Tom. He also states, that with the many experienced hikers, hunters, and fishing guides who

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frequent the shop daily and share their knowledge with his staff, a customer normally gets all the answers they could want and then some. When you hire a guide you aren’t just paying for a person to get you down the river — you’re partnering with an experienced professional who will make your fishing journey a success. Tom believes in the guides they recommend because they are proven. “Getting advice doesn’t mean much if they aren’t experts,” says Tom. “I like when people come back in the store and personally thank us for steering them in the right direction.”

Travis will tell you that you can’t please all the people all the time, “but I sure try to. I have rarely seen someone who didn’t enjoy themselves. The people I like the most are the ones who have never caught a fish.” He says, “Those are the ones I watch and just sit back and wait for the smiles to happen, and boom! When that salmon or steelhead strikes their hook, everyone in the boat reacts with excitement. You just can’t help getting emotional.” Being a family man, Travis admits that the greatest thing in the world is watching a young boy or girl catch their first fish. “When I see the look on their face as the reel is whizzing and the fish is jumping on the end of the rod, it takes me back to my younger years with my own father, and it melts my heart every time.” Those are the memories that will last that person a lifetime. Travis continues to add, “It doesn’t matter if they have never held a rod in their hand because that’s what I’m there for, to make sure they learn and have the very best time ever, and I love the thought of being the one who got to experience it with them. When I look through the camera to take a snapshot of that youngster and their fish, my day always gets a little brighter.” Even though Travis has a great personality and is just plain fun to be around, his goal is to show you how to be effective for the day ahead, and to just sit back and enjoy yourself. “If you’re not enjoying yourself then I’m not doing my job right,” Travis says with a smile. “I work hard to show you the best of what these great waterways have in store.”

Travis Price and his family, Bre, their son Jackson, and a little one on the way. Photo by Tristin Godsey.

“When I see the look on their face as the reel is whizzing and the fish is jumping on the end of the rod, it takes me back to my younger years with my own father, and it melts my heart every time.” SPRING 2016 • OregonValleyVERVE.com

Colliding Rivers, where Little River and the North Umpqua meet — treacherous even for the most experienced boater. Travis also admits that even though salmon and steelhead are kings of the water, he loves off season smallmouth bass fishing on the lower main Umpqua. He goes on to say, that for children who have never fished before, it’s not uncommon to have 40 to 50 catch days. And even though adults love it too, Travis says, that the kids end up wearing a permanent grin all day. “It’s just an absolute hoot.” Because his clients come from all over the world, Travis is able to make many new friends. “I know in my heart that at the beginning of our day they are my clients, but by the end of it, they are my good friends. What’s better than fishing all day with friends?”

When asking Travis what his goals for the future are, he thinks for a moment and says, “I like to see moms and dads connect with their children, and fishing all day on the water is such a great way to do that. I miss my father every day of my life, but when I think about it, I remember all the fun we had fishing together and him teaching me to be a good man. So I just want to be

a good husband, father and friend to those around me. That’s why I strive to be the best I can at my job. That’s what I want because that’s what makes me happiest.” Although no one can guarantee how many fish you will catch, making memories surrounded by the ones you love can be, in a word, “Priceless.”

“I know in my heart that at the beginning of our day they are my clients, but by the end of it, they are my good friends.”

To learn more or to book your next adventure, contact Travis Price at 541-671-7442, or visit www.pricessportfishing.com.

OregonValleyVERVE.com • SPRING 2016

urban winery sophistication

BOUTIQUE TASTING ROOM EXPERIENCE DAILY 11 am - 5 pm 609 PINE STREET • HISTORIC DOWNTOWN ROSEBURG 541.673.2280 • www.paulobrienwines.com

Eat

AND BE

328 SE Jackson Street . Roseburg, OR 97470 . 541-673-5152 SPRING 2016 • OregonValleyVERVE.com

SHOP LOCAL!

360 FLY PANORAMIC CAMERA No need to have eyes in the back of your head or four cameras with this all seeing 360 degree eye. Record video while mountain biking on your favorite trail and share and edit it on the fly too. Video for the next generation. Scan the QR code below to see how the 360 Fly works. BACK TRACK G2 GPS FROM BUSHNELL Off grid and can’t use your phone’s GPS? No worries, this little gadget has you covered! Mark your starting point with a simple push of the button and you’ll easily find your way back to where you came from, no bread crumbs required. Umpqua Survival

Waldron’s Outdoor Sports

GOAL ZERO SWITCH 10 MULTI-TOOL KIT 4 hours of sun or 4 hours of USB charging and this will be your pack’s all-in-one power solution. Your phone, flashlight, camera or any other pluggable device will have all your power needs covered. Umpqua Survival

JAMBU BEL AIR MARY JANE Great for everyday wear with comfortable memory foam foot bed or just rugged enough with rubberized grip soles to maneuver mossy rocks on a local trail.

Brown’s Shoe Fit

LIGHTNING STRIKE FIRE STARTER Wet matches and tinder? No problem! Get that campfire started in a snap with this essential tool in your pocket. Easy to use, easy to start! Invented and manufactured down the road in Powers, Oregon. TKR Outdoors

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editor’s picks SOLO STOVE Engineered for adventure, this lightweight, compact, efficient stove is perfect for stowing away in a backpack for culinary delights while on the trail.

GOGIRL F.U.D. (FEMALE URINARY DEVICE) “Don’t take life sitting down.” When you’re in an environment where the traditional way to “go” isn’t ideal, no need to hold it in anymore. This little pocket pal will have you going in no time, commode or a squat not required. Ladies, like us on our Oregon Valley Verve Facebook page for a chance to win this ultimate girl gadget!

Umpqua Survival

CAMO TACTICAL TRAIL PACK Get everything is this pack but the kitchen sink. Space for all of your needs while hiking for a week or a day. Two packs in one! Backpack King

TRAIL TOOLS

When preparing for a day on the beautiful trails in the Umpqua Valley here are some gadgets from local stores to gear up with for a safe and fun adventure. PAK-LITE Designed for the long trail, minimal space and longevity this little guy performs like a champ for a full 1200 hours with one 9 volt battery. You can even attach it to your bike for safe travels. Made in Grants Pass, Oregon. Backpack King

LEICA GEOVID 10X42 HD-B BINOCULARS WITH RANGE FINDER Are you a high end hunter gatherer? Leica offers top of the line viewing experience when you are looking to bring home the goods. See the world through the highest quality lenses available on the market! TKR Outdoors

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INVESTING IN THE FUTURE BY RECLAIMING THE PAST By Misty Ross

A local investor sees potential in real estate preservation, community improvements, and investing in local talent. Her efforts are enriching the community and spurring others to follow in her footsteps. Staking a claim is serious business for local investor Heidi Lael of Roseburg. She is on a quest to bring back the grandeur of yesteryear in a unique contemporary style, creating an “old modern vibe.” Using reclaimed materials to revitalize houses of character, she stands at the forefront in her effort to recapture, remodel and reinvent historic Roseburg’s architectural charm from Pine Street to The Parrott House on Stephens Street. Excitement is mounting over what’s happening in Heidi’s woodshop and on the property of The Parrott House. Heidi has a very tight knit family, right down to her daughter Tivie Lael, named after her dad and Heidi’s “real partner in life” and the reason she gets up to work every day. Truly a family affair, with the help of her brother Stuart and the drive-by designs of her dad, they are all part of team Lael! A fulltime resident for 18 months now, Heidi originally arrived here in 1990 with her parents, Judy and Tom Nigh. ( Judy is a local artist. Her works can be found at Northwest Galleries in Roseburg). Years ago Heidi began purchasing multi-unit properties in Myrtle Creek and the Mill-Pine District. Her strategy was simple — breathe new life into these This page, door to the future bourbon room, made of reclaimed wood from the Ranier Brewery in Seattle, photo by Misty Ross. Opposite, historic photos of The Parrott House in its former glory, and Rosa B. Parrott, courtesy Douglas County Museum.

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Rosa B. Parrott was the tenth child of Moses and Tennesse Parrott, who came to Oregon in the early 1850s. They settled their land claim south of Roseburg, where Moses Parrott, a shoemaker by trade, built an imposing residence which was called a “Thing of Joy Forever” by the Roseburg Review in 1891.

properties through style and interior design. This method has ensured 100% occupancy, keeping both her tenants and the neighbors happy. Heidi has lived in every property she owns. She states, “I would never offer a property that I myself would not want to live in.” While Heidi was plenty busy remodeling homes, she was always on the lookout for the next investment. Five years ago she found that investment, and it was a grand one. The Parrott House, built in 1891, is on the historic register for its Victorian architecture. In days gone by it was known as Miss Rosa B. Parrott’s mansion, standing strategically at the south gate entrance to Roseburg. Heidi’s ideas about The Parrott House renovation were guided by the principle that it must enhance the area and provide value to the community. Ideas percolated up and arrived at that “aha” moment. Heidi, who regularly travels to Portland for dining experiences, thought, ‘why not bring that kind of offering here and create an environment worthy of donning a tie or a little black dress? Why not provide that special place where you could be inspired to propose to that certain someone, and maybe return months later for a romantic wedding or some other memorable event?’ Heidi’s dream to reinvent The Parrott House is one the community wants her to realize. Passersby stop daily to see the progress and ask when it will be open and available for use. As much as Heidi wants guests to experience the grandeur of The Parrott House interior for dining and events, her design plans extend beyond that to encompass the 2.3 acres of greenery, a year-round creek and grounds with historic out buildings that are part of the property. The development of these exterior areas will allow multiple activities to be experienced at the same time, to be enjoyed 365 days a year. Design plans promise a beautiful and thoughtfully designed structure.

All but one of the Parrott sisters became teachers and earned enviable records in their chosen profession. Rosa became a teacher while still in her teens. She taught in several Douglas County Schools. While teaching English at Roseburg High School, she started the school paper “The Orange R” and served as its first advisor. Rosa Parrott made an unsuccessful bid as a Republican Candidate for State Superintendent of Public Instruction in 1926. During this time she founded the Roseburg Business and Professional Women’s Club and was elected the first president of the organization. Rosa left Roseburg to further her education, attending the University of Oregon, University of Arizona, Columbia Teachers College and the University of Chicago. Rosa continued her teaching career at a number of fashionable universities, colleges and schools in the east such as The Peabody Institute in Kentucky. Rosa became a noted authority in the field of education. Rosa retired from teaching and returned to her family home in Roseburg, where she continued to be active in the Retired Teachers Association and the Douglas County Historical Society. Rosa Parrott never married. She died in 1961. The historic Parrott House remains one of Roseburg’s most impressive historic homes.

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Heidi envisions The Parrott House as a beacon to welcome the curious traveler into the southern entrance to Roseburg. Visitors will eventually see grape vines gracing the rolling front lawn along the babbling brook. Here guests can partake in the season’s wine tasting, linger around an outside fire pit with drinks or try a sampling at a bourbon bar. Inside the historic walls of The Parrott House, diners can experience a special meal or just mingle at the bar. Outdoor options include a meal, rain or shine, in the massive outdoor pavilion with large sliding glass doors created with ancient reclaimed Douglas fir timber beams. Heidi says, “I want it to feel like you are in a glass room, enjoying your meal while watching the rain fall outside.” General contractor and Oregon state builder of the year Rob Lieberman has been instrumental in the construction of this beautiful, ornate structure. But exactly how did Heidi find herself in the unlikely position of reclaimed wood broker? Heidi explains, “I knew I wanted reclaimed material for The Parrott House project. It took some time to find the big, bulky beams that had the dimensions I needed. It happens they came from the Rainier Brewery in Seattle. At the same time, I was given the option to purchase all the beams available, so I did — all 7 semi-truck loads of old growth wood beams. So now I have this side lumber business!” Each beam selected for The Parrott House project is being restored with thoughtful placement, every detail meticulously considered throughout the building process. After milling all sides, the wood grain surfaces. Beams are placed according to how the eye will see them. The results are beautiful, bringing these grand old growth timbers to life again in glorious fashion.

Above, Heidi Lael’s reclaimed wood warehouse. Right, top to bottom, renovation in progress with future bourbon bar in foreground, close up of reclaimed wood, beams used for outdoor pavilion. Photos by Misty Ross. Anyone interested in purchasing some reclaimed history can go to www.reclaimedllc.com for further details and information.

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Main photo, interior of The Parrott House entrance. Inset, old world details. Photos by Misty Ross.

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Heidi insists all leftover lumber be repurposed in other applications. The cuts from the corbels will make tables and arches for The Parrott House windows. Ends are being used for pillars and shorter cuts to make tables and benches. Much of the furniture is, and will be available for purchase. All of the wood craftsmanship is being created with the talents of the onsite woodworker and furniture maker, Colt. This endeavor is not an inexpensive one. Heidi hopes to sell the 130,000 board feet of this exquisite wood (stored inside a local warehouse) to help offset expenses for The Parrott House improvements. When Heidi was seeking a place to house the beams, she approached a local property owner to rent his warehouse site. As Heidi was negotiating the rental fee, the owner asked the question, “Will you be creating jobs?” Heidi demonstrated her investment in the people of the community and a deal was set. She hired people to mill the wood in the warehouse as well as hiring other members of the community for various jobs. Heidi trained a property manager, Jessica Schan who exhibited the attributes she was looking for. She was willing to invest in her employee’s future and funded her schooling to become licensed in her field. Jessica has since opened Guardian Property Services LLC through a grant she was awarded through the Dream Savers program.

Fleur De Lis 959 SE Stephens Street, Roseburg 541-671-3112, email: m.minifie@gmail.com

Heidi has also helped a local talented florist realize her dream to open a floral shop. One of Heidi’s properties, the quaint carriage building on South Stephens Street, is now the home of the Fleur De Lis floral shop. As the name suggests, Fleur De Lis has the look and feel of a typical Parisian shop. Just look for the bright white building decorated with a black and white striped awning. The shop may be small, but the designs created by Min, artist and owner, are anything but. Creations range from big, showy table pieces to tiny, delicate succulent arrangements. Min offers curbside service for your flower pickups. The Fleur de Lis is another great addition to the historic Mill-Pine district of Roseburg. Call ahead and Min can be on site quickly. Keep your eye on The Parrott House as changes continue to occur. You may even see a wedding on the grounds as soon as this summer. This writer is counting on enjoying a delectable meal on these stately grounds of days gone by! To learn more, go to www.ParrottHouseRoseburg.com

Heidi Lael and daughter Tivie

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Peer back in time...

Douglas County Museum 123 Museum Drive, Roseburg 541-957-7007 Umpqua River Lighthouse 1020 Lighthouse Road, Winchester Bay 541-271-4631 www.umpquavalleymuseums.org

Unmatched Service & Quality Pacific Air Comfort.com 541-672-9510 CCB#39237

Celebrating 36 Ye ars

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A BRUSH WITH NATURE By Misty Ross

This page: Paul Zegers painting plein air at his Roseburg riverfront property, photo by Misty Ross. Opposite page: Painting by Paul Zegers from top, Cow Creek, left to right, South Umpqua, After the Storm, Flowering Plum, photos courtesy Paul Zegers.

OregonValleyVERVE.com â&#x20AC;˘ SPRING 2016

magine sitting alongside the river in spring, listening as a slight breath of breeze blows through, gently swaying new leaves on trees at the river’s edge, the warmth of a sunny day kisses your skin and you breathe in the fresh fragrant blooming air that envelops you. Now imagine the possibility that a talented artist can capture this skillfully with canvas, brushes and paint. The talented man who brings this moment to life is local artist Paul Zegers. Paul Zegers has become an artistic icon in the local art community and beyond. He masterfully brings the awe inspiring beauty of the Umpqua Valley region to life upon a canvas with the sheer stroke of a brush. Wine grapes to raging rivers, he has the ability to capture the light and colors with such proficient skill that you appreciate the beautiful works as much as the real life subject. Paul is originally from Joliet, Illinois, a suburb of Chicago, where his initial love of art was fueled after winning an art contest as a young child. As a teenager he began appreciating the works of world renowned impressionist masters like Monet, Renoir and Seurat at the Art Institute of Chicago. He was particularly attracted to the use of light and colors in their grand works. Later, Paul developed a great appreciation for landscape painters Edgar Payne and Thomas Moran who painted the American west. Payne painted many commissioned pieces for tourism promotion and Moran’s work was influential in the creation of Yellowstone National Park. Zegers is currently inspired by the works of landscape artists Clyde Aspevig and Tibor Nagy.

How did he arrive in Roseburg? Paul’s wife was born in Oregon and had always wanted to return and in 1975 that became a reality. Phyllis had multiple interviews in the state, first of which was in Roseburg. When driving across country to the Oregon interviews they came by way of eastern Oregon and found themselves

driving down the North Umpqua highway to Roseburg. They were awe struck by the beauty of the landscapes of the area and mutually decided if she was offered a position that they would stay. Forty years and many paintings later, you have an inventory of beautiful works to enjoy and behold.

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Deadline Falls, photo courtesy Paul Zegers

Prior to focusing full time on painting he started a printing and graphic design company in 1977, Creative Images, which he owned and operated until 2000. He then stayed on with the company until 2010 and decided to retire and fully invest his efforts to painting. The real driving force to push painting into a higher gear from the occasional however, was in 1990 when he started to suffer from insomnia. Paul was using painting as an outlet for sleep therapy, but when it became clear he just needed to cut out caffeine he was well on his way to creating some great works of art and found a passion.

Now his passion is in the method of plein air painting, meaning to paint in the open air or outdoors, where the painter reproduces the actual visual conditions seen at the time of the painting. Paul admits that it took some coaxing to get him to try to use this method but when he finally did, he “fell in love with it, it brings out the emotions of being there, the light, shadows and the sounds of nature.” Mother Nature can and will throw you a curve ball from time to time and you can find yourself holding your equipment and work in the midst of a rain, wind or snow conditions but assuredly that’s part of the allure too.

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Another challenge that can present itself is trying to simplify your visual subject to keep the painting from being too busy. “Although you can take artistic license and move or remove an item from the piece as necessary.” Paul’s favorite local locations for painting are on the North Umpqua River at Rock Creek and Deadline Falls. And the South Umpqua by his house when the light and conditions are just right, he can be set up in a matter of minutes with his traveling studio. The other area that beckons is Paul’s second home in Portland, Oregon in the beautiful Pearl District

and on the water front where he has painted subjects such as the Burnside Bridge. When in Portland you might also see works shown by him at Portland Art Museum Rental Sales Gallery. The beauty and splendor of the Umpqua Valley lends itself to the plein air artist which is why this model is gaining in popularity in the area, “things are happening here!” Paul has an efficient system to his process. He unloads his compact kit of supplies, takes a photo of the subject and paints a reference study. He can be as quick as minutes or as thorough as hours. If he wishes to create a larger piece, he can take the photo and the painted study to his home studio to complete a larger piece with his full inventory of oil paint colors at his fingertips. Paul finds great value in the ability to immerse himself in a study.

If an artist or novice, young or old, prefers some instruction or a group experience in the area of plein air or any other medium for that matter, there are many opportunities through the local art center Umpqua Valley Arts Association,1624 West Harvard Avenue, Roseburg, Oregon to take classes. Paul occasionally teaches a workshop called “taking the pain out of painting plein air” which helps simplify the process so the artist isn’t encumbered by all of the materials at their disposal. If a class isn’t what you need there are group day trips hosted by Plein Air Painters of the Umpqua where up to 12 people will gather together and paint at a chosen location. If you are a seasoned painter you might want to participate in the annual 3-day plein air event hosted here in the Umpqua Valley every September. This event draws many artists

from outside the Umpqua Valley who enjoy the beauty of the area and tend to return for this yearly event. This story was written in the spring while sitting in an overstuffed wicker chair on the porch looking over the emerald green valley with the sun on my shoulders, a light breeze in my face and the sweet smell of madrone trees in full bloom, oh the call of the outdoors. Hey Paul can you recreate that moment, for me, pretty please? His works can be seen locally at Mercy Medical Center, Steamboat Inn and at the Oakland Wine Vault, and on occasion in exhibits at Fisher’s Flowers and Fine Arts, Gallery 7 at Seven Feathers Casino and the Umpqua Valley Arts Center. Even beyond our county borders to Portland and Salt Lake City. Paul has shipped his work out to buyers throughout the United States.

From left: Dogwoods. From top: Paul Zegers at his home studio, photo by Misty Ross; Burnside Bridge. Painting photos courtesy Paul Zegers. To discover more of Paul Zegers’ works, go to www.paulzegers.com

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Are Your Beauty Products Doing Ugly Things to You?

(What’s really in your makeup?) By Susan Carlile

very day women go through a daily ritual of moisturizer, foundation, a little bronzer, deodorant and a spritz of hairspray as we sip our morning coffee and try to set our minds on that health track. “We say to ourselves, “Today I’m going to hit my daily water goal, I’m going to make it the gym and I’m going to eat a big salad with extra protein.” All of which are great goals, but while we plan out what we’re going to put into our bodies, do we ever stopped to think about what we’re actually putting ON them? In a study by the nonprofit Environmental Working Group, “Women apply an average of 168 chemicals to their faces and bodies every day.” Some of which are completely safe, while others contain dangerous toxins like pesticides, plasticizers and degreasers (used by mechanics to remove grease from auto parts) as well as formaldehyde which can be found in hair dye, fake eye lashes, adhesives and shampoo. Other chemicals such as lead are found in lipstick, but it’s never listed as it is considered a contaminant and not an ingredient. Over time these toxic chemicals can build up in our bodies and eventually wreak havoc on our endocrine system. The endocrine system is a group of glands that are responsible for pro-

ducing hormones that regulate metabolism, growth and development, tissue function, reproduction, sleep, mood, sexual function and so on. According to Roseburg esthetician, Shannon Anderson, “These products also have synthetic compounds like petrochemicals and silicone derived emollients that have been linked to cancer, tumor growth and skin irritants. Organic skin care products avoid these lab created substances and are more likely to be created without harmful chemicals”.

“Women apply an average of 168 chemicals to their faces and bodies every day” The first step and most important thing we can do to clean up our skin is to read product labels. When you considered that 60% of what we apply to our skin is actually being absorbed, you may be relieved to know that there are quite a few chemical, dye and fragrance free options out there for those who wish to avoid such possible health risks while feeling confident in the products they’re purchasing.

OregonValleyVERVE.com • SPRING 2016

Natural and organic products pictured above available locally at Whitestone Vitamin Market. Photos by Susan Carlile.

Anderson uses two organic lines in her skin care treatments, Kypris and One Love Organics. She ads, “Both of these skin care lines are 100% nature derived, scented and preserved with essential oils and plant extracts. They are packaged in glass and are never tested on animals”. Each of these products and a list of their ingredients can be found online at Kyprisbeauty.com and Oneloveorganics.com

Over time these toxic chemicals can build up in our bodies and eventually wreak havoc on our endocrine system. However, if you prefer to support our community and shop local, Roseburg has a variety of stores that sell natural and organic beauty products, health aids and household items. The ladies at Whitestone Vitamin Market are very well educated on all of their natural products and are extremely helpful. Umpqua Local Goods and Sherm’s Thunderbird also have a nice selection to choose from.

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You may also want to consider the benefits of whole foods to create your own natural and inexpensive beauty mask resulting in healthy, glowing skin. At home moisturizing face mask for dry skin • 1 tsp mashed avocado • 1 tsp plain whole milk yogurt • 1 tsp raw honey Combine all ingredients in a small bowl. Apply to face and let it set for 20 minutes before washing it off. The fats and whole milk yogurt deeply moisturize the skin while the lactic acid in the yogurt smooth’s your skin, refines pores and stimulates collagen production.

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Photographs of Oregon by Lloyd Irwin. To see full selection, go to Etsy: photosoforegon. Free delivery for local orders. OregonValleyVERVE.com â&#x20AC;˘ SPRING 2016 Antique frames available. Call for appointment to view. 541-670-1184 or email: robotleg1@yahoo.com.

PRESERVING THE UMPQUA The basics of making and keeping jellies, jams, preserves, fruit butters and marmalades. By Wendy Wilson

arionberries, raspberries, strawberries and blueberries… pears, apples, cherries and plums. So many fruits, so little time! Southern Oregon flushes with fruit in the warm summer sunshine, and one the locals’ favorite things to do with all that deliciousness is preserve it.

Canning sweet soft spreads as an inexpensive and time-saving way to enjoy the abundance and flavors of summertime fruits. Preserving those tastes requires only access to fresh fruits – grown or found your local farmer’s market, you-pick farm, fruit stand, or grocery store – a few key tools, planning and preparation, and time. Whether you’re new to canning or a veteran looking for a refresher, read on to learn more about how canning preserves food, what type of spreads to make, the tools you’ll need and how to safely process a batch of homegrown fruit. The Science of Preserving Nothing compares to the sweet crisp taste of a fresh-picked apple or the tart burst of a plump blackberry, still warm from the afternoon sun. Unfortunately, it’s tough to retain that freshness because the high percentage of water in fruits and vegetables makes them very perishable. According to the National Center for Home Food Preservation (NCHFP), foods spoil or lose their quality due to the growth of undesirable bacteria and mold that live and multiply quickly on food surfaces and inside damaged produce, the activity of food enzymes that naturally break down molecules,

the food’s reaction with oxygen, and moisture loss. The practice of preserving and canning food simply slows that spoilage. When done properly, canning removes oxygen, destroys enzymes, prevents the growth of microorganisms, and helps form a high vacuum in jars that keeps liquid in and air and microorganisms out. If done improperly, dangerous bacteria, including the botulism-causing Clostridium botulinum, thrive. “Growth of the bacterium Clostridium botulinum in canned food may cause botulism, a deadly form of food poisoning,” states the United States Department of Agriculture’s “Complete Guide to Home Canning.” “The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores

produce cells that multiply rapidly and may produce a deadly toxin within three to four days of growth in an environment consisting of a moist lowacid food, a temperature between 40 and 120 degrees Fahrenheit, and less than 2 percent oxygen.” Two USDA-approved processing methods destroy Clostridium botulinum and other microorganisms: the pressure-canning method, which is used for canning meat, vegetables and other low-acid foods; and the boilingwater-bath method, which is used for canning those delectable sugarysweet summertime fruits and highacid foods like pickles, and relishes. When canning using a boiling water bath, you submerge packed canning jars of highly acidic, raw or blanched food in boiling water, or 212 degrees F, long enough for every particle of food to reach a temperature high enough to destroy microorganisms.

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Remember: To ensure the health of those who enjoy your soft spreads, always follow your recipe’s instructions to ensure the microorganisms are destroyed. If you’re unsure of your altitude, contact your local Cooperative Extension Service or public library. What’s in the Jar? Who can resist juicy apricot-plum jam spread on a warm English muffin, some bittersweet orange marmalade swirled into cream of rice, a dollop of pear preserves on a fresh buttermilk scone or some spicy apple butter smeared on a thick slice of whole-wheat toast? Though these sweet treats may seem similar, they’re actually quite different, says Linda Amendt, a California-based prizewinning canner and author of “175 Best Jams, Jellies, Marmalades & Other Soft Spreads” (Robert Rose, 2008). “Soft spreads are one of the most rewarding preserved foods you can make,” she says. “They make great gifts, and there is a type of spread to suit everyone’s taste. Jams, jellies, marmalades, preserves, and conserves share two things in common: They are each made with fruit that is preserved with sugar, and they are jellied or set to a greater or lesser degree. Beyond that, they vary widely in their texture and method of preparation.” Just look at the varieties of spreads you can make: • Jam: Of all the different types of soft spreads, jams reign as the most common. Jams combine a blend of one of more kinds of crushed or chopped fruits with sugar to create a delicious preserve. Ideally, a jam should round up on a spoon, be firm, and hold its shape, Amendt says, yet be smooth and spread easily. Small pieces of fruit should be distrib-

uted evenly throughout the jam, and the fruit and juice should not be separated. • Jelly: Translucent spreads made from strained or filtered fruit juice, jellies are crystal clear and shimmering with a vibrant color. Jellies should be firm, cut easily and cleanly with a knife and hold their shape, yet still be tender and spread easily, Amendt says. Compared to other spread-making processes, jelly making consumes the most amount of time because you must extract the juice and filter it before adding the requisite sugar, pectin, and acid.

that is clear and shiny with fruit that is plump and tender. • Fruit butter: Butters are finetextured spreads made from pureed or sieved fruit pulp that is cooked with sugar to a smooth, thick, spreadable consistency. Butters should be thick enough to mound up in a spoon without setting firm, Amendt says. Spices are often added to enhance the flavor of the fruit and give the spread a dark, warm color.

• Marmalade: A cross between jams and jellies, marmalade features the translucent quality and consistency of a jelly and the texture and structure of a jam. Marmalade contains small pieces of soft fruit and peel that are evenly suspended in a transparent jelly. Traditionally made from tangy citrus fruits, marmalade is now frequently made with a wide variety of fruits and flavor combinations, including apricots, blueberries, and strawberries, Amendt says. • Preserves: Though the term “preserves” can refer to any form of preserved food, it also refers to one particular type and method of preserved food. Preserves are soft spreads made from small whole fruit, such as strawberries or cherries, or larger fruit, like peaches and apricots, that are cut into smaller pieces, Amendt explains. As with jam, the fruit is distributed throughout the jar in a translucent jelly or a clear thick syrup. True preserves are prepared in a way that maintains the natural shape of the whole fruit or the pieces, resulting in a spread

OregonValleyVERVE.com • SPRING 2016

Additional spreads include curds, which are custard-like spreads made with fruit, sugar, butter, and eggs; and jam-like conserves, which are made from a combination of two or more fruits, including both nuts and raisins or other dried fruit. Tools of the Trade Compared to the days when grandma canned her spiced apple butter and strawberry preserves, canning equipment has come a long way – which makes the process a simple, efficient and safe method of food preservation. Most equipment needed for home

canning is readily available in a wellequipped kitchen. Some essentials you’ll need include: • Canning jars. They typically come in half-pint (4-ounce), pint (8-ounce), and quart (12-ounce) sizes. Choose the jar size called for in your recipe. • Lids and bands. Home canning two-piece vacuum caps include a flat metal lid with a flanged edge, the underside of which is filled with a sealing compound, and a threaded metal screw band that fits over the rim of the jar to hold the lid in place during processing. Lids are not reusable; the bands are if they’re in good condition. • Boiling-water canner. You can invest in a 21- or 33-quart boilingwater-bath canner with lid made of aluminum, porcelain-covered steel or stainless steel, or any large pot with a lid that is at least 4 inches higher than the jars (deep enough to allow 2 inches of water to cover the jars plus the 2 inches of boiling room). • Rack. A jar rack or wire rack will hold the jars away from the direct heat and from each other to prevent cracking. • Tongs or jar lifter to remove jars from their boiling bath. • Crock pot or a second pot filled with 180 degree F water to sterilize empty jars and lids. • Canning funnel or wide-mouth funnel to fill your jars with minimal mess. • Kitchen timer to ensure proper processing time. • Teakettle brimming with boiling water to add to the canner, if necessary.

• Clean kitchen towels to wipe down messes and clean the mouth and threads of jars. • Nonmetallic spatula or lid wand, which is used to release air pockets in fruit spread before canning. • Heavy potholders that allow you to safely grasp jars filled with hot preserves. • Thermometer to check the temperature of your water. In addition to these tools that are used in the processing of your sweet spreads, you’ll also need equipment for making your jam, jelly, preserve, or marmalade, including a sieve, colander, paring and chopping knives, measuring cups and spoons, large bowls, a food scale, cheesecloth, food masher, and food processing equipment, such as a ricer, food processer, blender, or food mill. The Preserving Process With tools ready and recipe in hand, you’re ready to dive into canning. If this is your first time making fruit spread and preserving it in jars, begin with a simple concoction, like strawberry jam. Read through the recipe, gather all the ingredients and equipment you’ll need, and prepare as much

in advance as possible because once the canning process begins, you won’t have time to be scrambling for something you forgot! Elizabeth Andress, Ph.D., a professor and food safety specialist with the University of Georgia department of foods and nutrition, cooperative extension service in Athens, Ga., recommends canners follow these steps for successful boiling-water-bath processing: 1. Before preparing your preserves, fill the container you plan to use to sterilize your jars with clean warm water, making sure the water will be 1 to 2 inches over the top of the empty jars. 2. At the same time, fill your canner half full with clean warm water, also making sure the water will be 1 to 2 inches over the top of the filled jars. 3. Center the container and the canner over separate burners and preheat the water to 180 degrees F. While the water preheats, begin preparing your preserves. 4. For strawberry jam (please see recipe), you’ll need to wash the berries, drain the water and remove the stems. Then crush the

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berries one layer at a time using a food masher or fork. Combine the strawberries with pectin and lemon juice in a large saucepan per recipe instructions, stir in sugar, and bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. 5. Before filling with preserves, thoroughly wash your jars and lids and bands and submerge them for at least 10 minutes in the 180 degree water, being careful not to bring the water to a boil as the temperature can damage the seals. 6. When your jars are sterilized, remove them one at a time and fill with jam. Place your wide-mouth funnel in the hot jar and ladle in spoonfuls of the hot jam, leaving the appropriate amount of head space, or the space in the jar between the between the top of the jam and the inside of the lid. For fruit spreads, a ¼-inch space is usually adequate. To remove air pockets, place your nonmetallic spatula inside the jar between the food and the side of the jar, pressing spatula back against food to release trapped air. 7. Wipe down the mouth and threads completely, making certain they are completely free from food. Affix the lid and screw the band finger tight. 8. Load the lidded filled jars into the rack one at a time and lower the rack into the canner, keeping jars upright at all times. Add more boiling water from your teapot, if needed, so the water level is at least 1 inch above the jar tops. 9. Turn the heat setting to its highest position, cover the canner with its lid, and heat until the water boils vigorously.

10. After the water is boiling, set your timer to process the jars for the amount of time called for in the recipe.

apricots picked and packed at their peak of freshness means they’re chock full of vitamins and antioxidants that will support your vitality and wellness.

11. When the buzzer rings, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.

This summer, visit your local farmer’s market or produce stand. Purchase ripe, plump, richly colored fruit and practice canning a batch or two of blackberry jelly, orange marmalade, or even lemon curd. With enough experience, you’ll see how simple it is to stock your shelves with a rainbow of preserves – and have enough to share with friends and family over the holidays.

12. Using your jar lifter or tongs, remove the jars one at a time, being careful not to tilt them. Carefully place them directly onto a towel or cake cooling rack, leaving at least 1 inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. 13. Let the jars sit undisturbed for 12 to 24 hours while they cool. Do not tighten the ring bands or push down on the center of the lids until the jar is completely cooled, as doing so can damage the seal. 14. Remove ring bands from sealed jars, and place any unsealed jars in the refrigerator to use first. 15. Label jars and store them in a cool, dry place out of direct sunlight. The canning technique is not a difficult one, but it does take some planning, preparation, and coordination to ensure the process flows smoothly. Measure your ingredients with precision and follow your recipe’s instructions to the letter, because any changes made could affect the quality and safety of the food you’re canning – not to mention ruining all your hard work. Canning for Life Cooking and preserving your own delicious fruit spreads not only captures the tastes and aromas of summer, but it can also benefit your health – especially if you follow recipes that call for no sugar. Berries, pears, apples, and

OregonValleyVERVE.com • SPRING 2016

High Altitude Canning If you’re canning above 1,000 feet, you’ll also need to adjust for altitude. Most recipes list processing time based on altitudes below 1,000 feet above sea level, so when processing at higher altitudes, the USDA recommends these adjustments:

1,001 to 3,000

INCREASE PROCESSING TIME 5 minutes

3,001 to 6,000

10 minutes

6,001 to 8,000

15 minutes

8,001 to 10,000

20 minutes

ALTITUDE IN FEET

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Of Storing and Safety According to the USDA, canned foods that follow tested recipes, and correct processing methods and time can be safely stored for one year. After that, natural chemical changes may affect the color, flavor, texture, or nutritional value of the preserves, so food stored for the longest period of time should be used first. When your tasty jams and fruit butters have cooled, be sure to write the date on the lid or on a label and rotate your stores accordingly. The USDA also recommends that you store your canned goods in a cool, dry, dark place – like a cellar or pantry. Even foods that are properly processed will lose some of their nutrients over time, and temperatures over 70 degrees F may accelerate that process. The ideal temperature range for storing home canned foods is between 50 degrees and 70 degrees F. Light hastens oxidation and destroys certain vitamins, so avoid storing jars in direct sunlight. Once in a while, despite your best efforts, a seal may fail and your delicious mango preserves or peach conserve with rum will begin to spoil. You’ll know whether your canned goods have spoiled if: • The jar has mold (white, blue, black, or green) on it and/or food has leaked out during storage, or the lid has mold inside

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• The food in the jar is completely and very darkly discolored. • The food looks shriveled, spongy, slimy, or cloudy.

• The liquid in the jar is not static and it seems to bubble. • The jar’s contents “shoot” out when you open the lid. • The food has an “off ” odor.

If you suspect that you canned food has spoiled, don’t hesitate to throw it out, but be careful about how you dispose of the spoiled jar and its contents. If swollen metal cans or suspect jars are sealed, the USDA recommends placing them in a heavy garbage bag and placing it in a regular trash container or disposing it in a nearby landfill; if cans or jars are unsealed, open, or leaking, they should be detoxified before disposal. Instructions can be found in the USDA’s “Complete Guide to Home Canning.”

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The Fall Creek Falls Trail A nearby hike through the millennia Story and photos by Bentley Gilbert

he rain-swollen North Umpqua River is exciting to watch from the Winchester Bridge as it pours over the dam in the spring. But all of that water must collect somewhere, from tributaries upstream that display waterfalls magnificent in a natural setting, particularly during these rainy months. The Fall Creek Falls Trail is accessible but it takes you back 30,000 millennia. The temperature was in the 50s when I set off in early March from Roseburg. At the trail, fog condensed into giant, gray, woolly caterpillars hugging the river bottoms. An intermittent sun appeared, disappeared and reappeared. Never out of sight or sound of Fall Creek, the trail leads through a moist riparian ecosystem that supports a rich variety of wildlife. More than 200 species of birds, amphibians and mammals have been identified. Flora appear equally as diverse with ferns, grasses, mosses, and deciduous trees and shrubs in thick profusion shaded by a tall, coniferous canopy. Beneath your feet is basalt, that common fluted, igneous rock formed from the rapid cooling of lava exposed near the surface of our planet. Other rocks of an older Cascade Mountain range formed between 25 to 30 million years ago crunch beneath your feet too. That is in stark contrast to the relatively “youthful” geology a few miles to the east forming the High Cascade range from material “just” 200,000 to one million years old.

OregonValleyVERVE.com • SPRING 2016

If You Go HOW TO GET THERE: The Fall Creek Falls Trail is easily found east of Roseburg a few hundred yards past milepost 32 on Highway 138, four-anda-half miles from the stunning cedar bridge that spans the North Umpqua River at Susan Creek. THE TRAIL: The Fall Creek Falls Trail heads off in a northerly direction that the US Forest Service lists at 0.9 miles, though it seems shorter. The trail rises 380 feet with a few moderate climbs to 1,361 feet elevation at those eponymous falls.

About 200 yards up the trail is a cleft rock whose crevasse is no more than shoulder width. Its shadowed recess is a cozy and discrete place for a brief romantic interlude with your hiking companion. Should you wish to do so. Midway along the trail, be sure to take the short side hike to Job’s Garden where a high rock outcropping forms an amphitheater holding Douglas fir. Throughout your hike, remember to look straight up frequently to see the spires of tall conifers disappear into winter mists. In anticipation of the falls you came to see at the end of the trail, the music of the water tumbling over ancient cataracts accompanies hikers the entire way. Fall Creek Falls descends 120 feet over four tiers of 10, 40, 20 and 50 feet into a shallow pool. It’s a lovely setting with a light mist and a cool breeze that the falling water pushes ahead of it onto your face. A bench hewn from a log gives you a restful place to sit and view the falls — if it hasn’t been removed from its moorings by the force of the year’s powerful, rain-swollen stream and turned around and upside down. We’re lucky to be able to travel through time in our publicly-owned forest primeval just a few minutes from Roseburg’s urban civilization.

WHAT TO BRING: Always carry water even though the hike is short. Still, start out hydrated and leave a jug in your car to return to. Do not drink from the stream! CHILDREN & AMENITIES: The trail is well marked and well maintained. It easily keeps your attention. Very young children will be enthralled, but, there are a few steep, rocky banks that go down to the water. There’s a parking lot for six to eight vehicles, with a picnic table, a map with nature information and a very clean outhouse at the trailhead.

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THE SCENT OF SUCCESS

Soaking in a tubful of fragrant, skin nourishing bubbles, or enjoying a night out with friends sipping wine and indulging in ambrosial delight? Renee Lillie brings these together brilliantly with her offerings at Tub-Time Treasures. Renee’s fascination for soap making was sparked seven years ago when she discovered cupcake bombs — a luscious calorie-free treat to the senses. With diligent research and product testing to make her own body care products, Renee decided to share her craft starting as a home-based business in 2010, then opened a storefront in Sutherlin, Oregon. Since then, Renee has developed a delicious line of products which include cold process soap, bath bombs, lotions, lip butters and scrubs. The moment you step into her store you’re surrounded by a wonderland of treats that beckon to be sniffed and taken home. Much like an old-fashioned candy shop, Renee cleverly displays her products in self-serve jars, cupcake stands and candy boxes. Yielding to temptation is easy and customers never leave the store empty-handed. Not only are these sweet treats calorie-free, but they are beneficial to the skin. With an extensive background in the medical field, Renee’s inspiration for her products is driven by creating products that are healthful and nourishing. Ingredients such as coconut oil, shea butter, activated bamboo charcoal, bentonite clay, and colloidal oatmeal are transformed into products such as the Detox Facial Puck. Renee’s products are also notably affordable which allows for complete guilt-free gratification.

OregonValleyVERVE.com • SPRING 2016

Renee’s dedication to making a difference in people’s lives led her to share her method and (soap making) madness. She regularly hosts Ladies’ Night Out at her store and provides a spread of local wine and food to accompany her instruction. Oregon Valley Verve (OVV) magazine recently attended one of her classes with some friends and learned how to make rollon perfume and bath bombs. With a full selection of wonderful fragrances to add to the base ingredients, just in choosing was an olfactory adventure. As well as these entertaining onenight classes, Renee also offers a series of workshops which provide more technical detail. With a heart to give, Renee is also a community outreach director for the Lovin’ Soap Project which supports women in overcoming inequality and poverty by benefiting from economic development and teaching the micro-

business of soap making. She also donates soap to the local community, providing hygiene as a means for dignity to those in need. This generosity doesn’t go unrecognized. Renee’s friends recently secretly raised funds for her to attend the 2016 Handcrafted Soap & Cosmetic Guild Annual Conference. As a member of the guild she makes an effort to attend each year, but last year due to the expense of opening her brick and mortar location she was unable to attend. OVV witnessed first-hand her tearfully happy announcement of this gift during our Ladies’ Night Out class. This year she will fly to Tampa, Florida for the event in May with a heart full of joy and the loving support of her friends. For more information, contact Renee at Tub-Time Treasures: 541.430.0871 www.tubtimetreasures.com

Opposite page from top: candy wrapped bath bombs fizzies for the choosing, photo by Tristin Godsey; Tub-Time Treasures owner Renee Lillie with a trayful of bath bomb lollipops, photo by Misty Ross. Bubbles this page from top: a variety of handcrafted soap bars; Detox Facial Puck; friends of OVV at Ladies’ Night Out class; delicate petit four soap confections; roll-on perfume infused with yuzu (Japanese citrus) oil and accented with calendula petals and glitter; individually wrapped cupcake bath bomb fizzies, photos by Tristin Godsey. Left: Soap making in process.

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Fusion Fare 42

Oregon Valley Verve magazine’s own foodie, Caroline Winders had the opportunity to share some of her Thai family recipes with chef Martin Condon of O’Toole’s Pub in Roseburg. With an invitation into the restaurant’s kitchen, the pair cooked up a gourmet storm. Chef Martin put his signature spin on a Thai cucumber salad (known in Thailand as ajard), chicken satay with spicy peanut and coconut milk dipping sauce, and Thai beef salad replacing the traditional protein with fresh ahi tuna steaks.

OregonValleyVERVE.com • SPRING 2016

Chef Martin is a Douglas County native. His father’s occupation in the military enabled him to experience global flavors when traveling the world. Spending much of his childhood in Japan he developed a broad appreciation for Asian flavors. Martin has completed classic French culinary training and has an extensive resume of experience across the US. O’Toole’s has been fortunate in retaining his cooking skills for Douglas County residents and vistors to enjoy.

THAI STYLE AHI TUNA SALAD Ingredients: 3 ahi tuna steaks 1 tablespoon Thai roasted chili paste juice from 1 small lime 1 teaspoon sugar 1 red onion, halved and thinly sliced 1/2-inch ginger, finely chopped 3 cloves fresh garlic, crushed or finely chopped 1 stalk lemongrass, bottom two inches, thinly sliced red chili pepper (or red bell pepper for color, finely sliced) handful cilantro, shredded 5 large fresh basil leaves (Thai or sweet), finely sliced 4 lettuce leaves

Directions: Sear ahi tuna on both sides to rare. Set aside to rest. Combine roasted chili paste, lime juice and sugar in a large bowl until well mixed and sugar is dissolved. Add onion, ginger, garlic, lemongrass, red chili and half the cilantro. Stir until well incorporated. Slice the ahi tuna steaks. Add to the mixture and gently stir until tuna is coated. Allow flavors to marinate for about 10 minutes. Lay lettuce leaves on a plate, spoon ahi tuna mixture on top. Garnish with remaining cilantro and basil. Serve immediately. Serves 3 people

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Come Play in Our New Pool 44 OregonValleyVERVE.com • SPRING 2016 I-5, Exit 99 • Canyonville, OR • Info 800.548.8461 • Res 888.677.7771 • sevenfeathers.com

ADVERTISERS Anvil Northwest 2042 NE Airport Rd Roseburg, OR 97470 541-673-6098 www.anvilnorthwest.com Berkshire Hathaway Mark and Janet Hilton, Realtor 1479 NW Mullholland Roseburg, OR 97470 541-670-9639 www.markandjanethiltonhomes.com Centennial Orthopedic 2460 NW Stewart Parkway Roseburg, OR 97471 541-229-2663 www.centennialorthopedics.com Colorcraft Paint 2646 NE Diamond Lake Blvd. Roseburg, OR 97470 541-672-2252 www.colorcraftpaint.net Create & Sip Studio 1019 SE Douglas Ave. Roseburg, OR 97470 541-219-2660 www.createandsipstudio.com Delfino Vineyards 3829 Colonial Rd Roseburg, OR 97471 541-673-7575 www.delfinovineyards.com Douglas County Million Dollar Club

Glide Wildflower Show P.O. Box 332 Glide, OR 97443 www.glidewildflowershow.org 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 Hawks and Company Realty 612 SE Jackson St. Roseburg, OR 97470 www.hawksco.com 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 JV Media Design 177 Kestrel Ln. Roseburg, OR 97471 541-677-7440 www.jvmediadesign.com KPIC TV www.douglascountymilliondollarclub.com 655 W Umpqua St. Roseburg, OR 97471 Douglas County Museum 541-672-4481 123 Museum Drive www.kpic.com Roseburg, OR 97471 Leopatical Home Decor 541-957-7007 www.umpquavalleymuseums.org 735 SE Cass Ave. Roseburg, OR 97470 Kobernik Family Dental 541-673-8995 1600 NW Hughwood Ct. Find us on Facebook Roseburg, OR 97471 Lloyd Irwin — 541-673-6525 Photographs of Oregon www.roseburgsmiles.com 541-670-1184 Fisher’s Flowers & Fine Art Etsy - photosoforegon 638 W. Harrison St. Robotleg1@yahoo.com Roseburg, OR 97471 Misty Oaks Vineyard 541-672-6621 1310 Misty Oaks Lane Find us on Facebook Oakland, OR 97462 Fisher’s Hearth and Home 541-459-3558 2583 W. Harvard Ave. www.mistyoaksvineyard.com Roseburg, OR 97471 541-672-0306 www.fishershearthandhome.com

directory

1970 West Harvard Ave., Roseburg, OR www.RiverviewTerrace.com • 541.672.2500

restigious in style and sophisticated in service, the unprecedented quality of Riverview Terrace is a wonderful discovery. Here you will find all of the amenities you expect in exclusive retirement living. Enjoy our restaurantstyle fine dining for breakfast, lunch, and dinner in a beautifully decorated dining room with an abundance of natural light. Our attentive staff is devoted to making your life luxurious.

Where fun and wine create art! Private parties or scheduled classes

1019 SE Douglas Ave. Roseburg, OR (541) 219-2660 www.createandsipstudio.com

NATURAL NAIL • Natural nails • Gel polish manicures • Lash & brow tinting

• Spa pedicures • Waxing

DRINK TO THE NINES! 3750 Hooker Rd., Roseburg 541-670-9260 | www.old99brewing.com

Susan Carlile • 541-430-2820 Facebook: Raw Earth Natural Nail Spa NATURAL, HERBAL AND ORGANIC INGREDIENTS FOR A HEALTHIER YOU.

SPRING 2016 • OregonValleyVERVE.com

Safe for you... Safe for your grapes. Zero VOC

PATENTED COLORANT SYSTEM • CERTIFIED ASTHMA & ALLERGY FRIENDLY™ Natura Waterborne Interior Paint continues Benjamin Moore’s commitment to providing the most environmentally friendly paint. Natura goes beyond zero VOC to offer zero emissions, making it a safer paint for your family and the environment, all without compromise to performance or color selection. Natura is truly “Green Without Compromise®.” Free in-home color consultation by Color Craft’s own interior designer also ensures that you color your rooms with confidence. Serving Douglas County since 1955, Color Craft paint store expertly offers beauty, strength and protection in every stroke. Call today and ask for John Michel. 2646 NE Diamond Lake Boulevard, Roseburg | www.colorcraftpaint.net 50 OregonValleyVERVE.com • SPRING 2016

541-672-2252

A Grove of Consumption of olive oil is increasing worldwide as people discover its health benefits. One of the staples in the Mediterranean diet, it has been touted for its value for a long, vibrant life. Mel Otis is breathing new life into our county’s foothills with a grove of over 7,000 olive trees on Lone Rock Road in Glide. Arbequina and Arbosana varietals were selected in 2010 for the initial planting after research revealed their hardiness and tolerance to cold. Otis’ olive tree farm, River Ranch is the first of its kind in Douglas County and one of only two that produce oil in Oregon. River Ranch’s first harvest was in 2012 which was processed at Oregon Olive Mill at Red Ridge Farms in Dayton. Fresh-milled oil is transported quickly back to River Ranch where bottling is done onsite. Bottles are dark in color to prevent rancidity from light exposure, preserving freshness and nutritional value. Otis believes that olive farming in Oregon will someday be as prolific as

pportunity

the wine industry. With growing appreciation for recreational olive oil tasting and consumption for health benefits, he decided to offer residents an economic opportunity to produce their own. With a foundation offering $100,000 in matching funds, future olive farmers in Douglas County have help in getting started in raising their own stock and producing oil. Addtionally Otis has established scholarships with Oregon State University to further his endeavour to grow the olive oil industry in Oregon.

American consumption of domestic olive oil is on the rise, of which 99% is produced in California. Many are hesitant to purchase imports as a number of oils on American shelves have been discovered as Italian knock-offs or fraudulent blends of cheap, deodorized chemicals that are marketed to the US as authentic extra virgin oil. For more on these counterfeit oils, see CBS’s expose called Agromafia.

River Ranch now has its liquid gold available in stores across the county: Sherm’s Thunderbird, Nickbob’s in Roseburg, Nickabob’s Outpost in Sutherlin, DC Famer’s Co-op and Umpqua Local Goods. You can also visit the farm to tour the property and learn more about olive oil by appointment: River Ranch Olive Oil (541) 496-9700, www.rr-ooo.com.

SPRING 2016 • OregonValleyVERVE.com

recipes ORANGE OLIVE OIL CAKE I ngredients 1-¼ cups all purpose flour ¾ cups sugar 2 eggs ₁∕₃ cup olive oil* + extra for greasing baking pan 1 teaspoon vanilla extract ₁∕₃ cup of freshly squeezed orange juice (1-2 large oranges) 2 tablespoons grated orange zest 1 teaspoon baking powder ½ teaspoon baking soda ½ teasoon salt

Directions Preheat oven to 350º F. Grease a 9-inch cake pan with olive oil. Beat sugar and eggs on medium with a hand mixer or stand mixer until evenly mixed and light. Slowly drizzle in olive oil in a steady stream and add vanilla. Blend until smooth. Add orange juice and zest and mix until well incorporated. In a separate bowl, sift and combine flour, baking powder, baking soda, and salt. Add flour mixture a little at a time to wet ingredients and mix on low for about 1 minute. Pour batter into greased pan and bake 30-35 minutes or until cake tester comes out clean. Allow cake to cool completely before dusting with powdered sugar to finish. Yield: 8 servings * Note: A smooth, mellow fruity olive oil is recommended for this recipe.

powdered sugar to dust

Cake prepared by Catherine Samananda, photo by Claire Ross

OregonValleyVERVE.com • SPRING 2016

Ingredients 2 cups fresh basil leaves, packed ¼ cup parmesan cheese, freshly grated 3 cloves fresh garlic 1 teaspoon lemon juice ₁∕₃ cup olive oil ¼ cup pine nuts Sea salt and freshly ground pepper to taste Directions In a food processor, blend basil, parmesan cheese, garlic, and lemon juice into a fine pulp.

BASIL PESTO We suggest using River Ranch Oregon Olive Oil for this fragrant basil recipe. The piquant character of this locally grown olive blend adds a peppery snap to this bright spread. See our story on the previous pages for more information about River Ranch.

Open the top of the food processor while blending and slowly add olive oil in a steady stream. Blend in salt and pepper to taste. Add pine nuts and pulse once brieflyfor a nice rustic texture.

SPRING 2016 • OregonValleyVERVE.com

Food Trucks & Drive Ups

By Autumn Gregory

Over the last few years, the food truck movement has taken the country by storm and Douglas County is no exception. With lower overhead and the ability to access more customers due to mobility, the owners of these portable eateries are opening up a type of cuisine usually reserved for bigger cities.

Tino’s Tacos is the most widely known food truck in Roseburg. Permanently located at the Shell gas station on Garden Valley Blvd, this place is serving tacos reminiscent of food cart wares from Mexico. There are two tables that can seat six to eight people each. The service was exceptionally friendly and very quick. I got two different tacos, both al a carte. The Carne Asada tacos were served with onions and cilantro on corn tortillas. The meat was moist, flavorful, melt -in-your mouth goodness. The simple ingredients accompanying this dish combined so well I didn’t even feel the need to use the salsa. The white fish tacos were also served on corn tortillas. They were lightly breaded, flaky and crunchy, though they had a bit more lettuce than I like. They don’t serve this taco with the more familiar white sauce, but with the lime squeezed over the top I didn’t even miss it. They do serve spicy carrots and jalapenos right alongside both tacos, which I really love. The last time I enjoyed a food cart taco this much was in Puerto Vallarta, Mexico. The only thing I was missing was a Coke in a glass bottle.

The Bun Stuffer is a newer food truck that is garnering a lot of positive attention due to great quality ingredients and interesting combinations. Serving burgers made with grass fed beef from local Elkhead Valley Ranch, hot dogs and fries, they are setting themselves apart from the ordinary and taking the burger game to a higher level. During the week you can find The Bun Stuffer truck in front of Poppy Layne on Stephens Street. There aren’t any tables, so to-go is where it’s at. They are mobile and frequently cater events, so make sure to check their Facebook page or call to ensure they are open on a particular day. On the weekends you will find them parked in front of Old 99 Brewing on Fridays and Draper Draft House on Saturday. I sampled two different dishes from this truck, and I was not disappointed. I chose the Pepperjack, Bacon, Slaw burger, or PBS burger for short. You can immediately taste the difference with the quality of meat. Perfectly cooked and juicy, the pepperjack cheese was deliciously spicy and the slaw balanced out the heat

792 NW Garden Valley Blvd, Roseburg, OR, (541) 680-5235 Monday-Friday 11 am-8 pm, Saturday 11 am-7 pm Closed Sunday

OregonValleyVERVE.com • SPRING 2016

with a little crunchy cool that was unbelievably delicious. Add to this a nice, salty bacon and I could have easily had another. However, I had the Breakfast fries to dig into, so one burger had to suffice. And these are not your usual fries. I have never thought about adding a fried egg on fries, but I have to say it is now one of my absolute favorite things. The fries are hand cut, crisp on the outside and soft on the inside, just like a good fry should be. Added over the top was more savory bacon, freshly shredded cheddar cheese, and an over medium egg. The first thing to do is to cut into the egg to get that gooey yolk all over the fries, then dig in and enjoy a melding of flavors so delicious it may ruin all plain fries for you. If you are salt sensitive, I would ask for no salt on the fries, as it could be overpowering for some. 1489 SE Stephens St Roseburg, OR, (541) 543-6068 Monday-Thursday 11 am-6 pm Friday 11 am-4 pm (Stephens St Location) Don’t forget to visit the food truck vendors at the multitude of local summer events here in the Umpqua Valley region.

food review

Nellie’s Deli sandwich shop is a drive up in Sutherlin located in a renovated coffee stand. Outdoor seating allows you to soak up some sun and fresh air. Don’t be surprised if Nellie wearing a chef jacket and a smile, comes out to visit you tableside to inquire how your meal is. All sandwiches and salads are the usual fare, but the specials range from reimagined Bahn Mi sandwiches with pork belly to smoked ham, tomato and basil quiche. Rotating soups like clam chowder, chicken and dumpling, and albondigas, along with desserts like mango cake with mango cream cheese frosting, chocolate caramel cupcakes and giant warm cookies round out your meal. The bread and ingredients are fresh and plentiful and the service is truly top notch. I tried the Bahn Mi special first. Roasted pork belly, ham, cucumber, marinated carrot & daikon radish along with cilantro & jalapeno, all held together with Sriracha mayo was unusual in the best way. The cucumber and radish balanced the salty pork belly just right. The Sriracha mayo added a nice amount of spice. Next up, The GiddyUp sandwich. Pesto cream cheese, olives, tomatoes, onion and fresh greens atop more of that delightfully fresh bread. You have the option to keep it vegetarian or add turkey. I am a carnivore at heart, so I piled that yummy turkey on. And pile it on they do. The pesto cream cheese was really lovely without taking away any of the other flavors of the sandwich, but tied them together beautifully. Both sandwiches came with a pickle spear and pepperoncini. These are large sandwiches, so if you aren’t sure if you can finish one definitely share with a friend!

Smokin’ Friday BBQ is a stationary drive up that is taking BBQ and giving it a twist. Located on Garden Valley Blvd, they offer traditional pulled pork, brisket, tri-tip, salads and sides of cornbread and seasoned green beans, but let’s not overlook the pork nachos and loaded baked potato. The homemade BBQ sauce is so popular it can be purchased by the bottle. Catering is also available and don’t forget to ask about the ribs and salmon. I decided to try something I have never seen at any BBQ joint before, the Hot Pork Sundae. If you don’t like your food touching, this is not for you. Mashed potatoes and BBQ pulled pork with gravy is layered in a sundae cup and topped with freshly cooked green beans. Add more mashed potatoes to hold the cherry tomato half and you have a fun and inventive take on a comfort food that is a favorite of many. The potatoes are creamy and buttery, the pulled pork was moist and excellent and the seasoned green beans were just the right amount of crisp. This is the perfect dish to dig into on a rainy Oregon night, and the kids will love the “sundae” look.

Neighborhood Smokehouse and Grill is also a stationary BBQ truck on Garden Valley Blvd, so you won’t have to worry about the location changing. Situated on an old gas station lot that offers outdoor picnic tables, and also indoor seating in case of inclement weather, Neighborhood Smokehouse is very conveniently located right off I-5. A two-sided drive up makes the wait short, the prices are really great and the service is warm and friendly. Philly sandwiches, French Dips, Pork Rib and Pulled Pork sandwiches are some of the most popular dishes on the menu, but don’t discount the Steak Caesar or Black and Blue Chicken salads. Kids meals are also offered for smaller appetites and you can get some of the meats deli style, sold per half pound. The pulled pork sandwich is served on soft, warm bread with juicy meat and a nice BBQ sauce. It’s fairly plain looking at first, but biting into it I got a delightfully spicy kick I wasn’t expecting. I decided to get a coleslaw side. While it was just your everyday coleslaw on its own, adding it to my sandwich transformed both dishes and was the perfect accompaniment without being overpowering. This is a good place to drop in for a quick bite if you’re on the road or just not in the mood for another fast food meal.

1100 W Central Ave Sutherlin, OR, (541) 459-4495

368 NE Garden Valley Blvd Roseburg, OR, (541) 673-4945

468 NW Garden Valley Blvd Roseburg, OR, (707) 548-4191

Monday-Friday 10:30 am-5:30 pm Saturday 11:00 am-3:00 pm Closed Sunday

Monday-Friday 11 am-8 pm Sat, Sun 11 am-6 pm

Monday-Friday 11 am-7 pm Closed Saturday and Sunday

SPRING 2016 • OregonValleyVERVE.com

THE UMPQUA’S

TOP 5 FAMILY TO-DO

By Brittany Arnold

Green parks, roaring lions, thundering waterfalls, woolly mammoths and rich culture — whether you have an aspiring biker, hiker or artist — the greater Douglas County has the perfect family activity. The gorgeous Umpqua Valley and surrounding areas have a variety of family-friendly activities if you’ve got the kids in tow. Whether you’re a family that loves the outdoors and getting active, enjoys creativity and craftiness or just likes to hang inside on a rainy spring day, you can do it here.

1. Strap on the hiking kid carrier, grab the dog leash and perhaps some snacks — and definitely your camera. The Umpqua Valley offers the most scenic and family-friendly hiking trails in Southern Oregon. Along the 79-mile North Umpqua Trail and “Highway of Waterfalls” – the National Scenic Byway of Highway 138 – are short and easy trails strung along lush landscapes and featuring phenomenal waterfalls. It is an outdoor spectacle for the entire family.

2. Perhaps your family is less hike and more bike? Roseburg has miles of bike trails for the whole family and every speed. The Roseburg trail system not only weaves along the river and beautiful cityscapes, it does a figure eight through Roseburg’s gorgeous parks. Sounds like the perfect pit-stop or picnic break. If you’re near town and want a short route, it is a great ride to Stewart Park — a spawning 236-acre park including a botanical garden, golf course, large playground, volleyball and tennis courts, picnic pavilions, and a vintage steam locomotive. See the path at www.cityofroseburg.org/departments/parks/bike-and-ped-path-system

Fall Creek Trail is a short and beautiful hike for families, including your leashed dog. The trail mainly follows the creek’s edge, providing ample access to the swimming holes as well as featuring a wooden bridge and waterfall. The easy, mile-long trail is located in Fall Creek on Highway 138, about 6-miles east of Steamboat. (For details and photos of the trail, see our story in this issue). For more trails, check out www.co.douglas.or.us/countyinfo/hiking.html

OregonValleyVERVE.com • SPRING 2016

3. Perhaps it’s a rainy spring day and you’re inspired to let your children use their imaginations (and get out of the house) — head to the historic Umpqua Valley Arts Center where Saturday kids classes and summer kids camps are offered. Art classes are available every Saturday from 9:00 to 10:30 a.m. or 11:00 to 12:30 p.m. for ages 7 to 11.

Ages 3 to 6 are welcome with parent or guardian supervision. It is $5 per class and the lesson schedule is available online. Kids camps, as well as Adult and Me classes are offered June through August. The Umpqua Valley Arts Center is located at 1624 W Harvard Ave. in Roseburg.

4. You and your family can spend a lazy weekend learning and having fun — yes, it can happen. The Douglas County Library is another gem of the Umpqua Valley. You and your children can enjoy a variety of familyfriendly events such as story-times and Lego Club.

5. As one of the west coast’s top attractions, it is no wonder our very own Wildlife Safari made it on the list as the perfect family activity. The unique destination allows visitors to drive-thru safari-style and view over 550 animals roaming freely in their natural habitat.

Check out www.dclibrary.us/kids for more information or call (541) 440-4305.

The huge park also includes a free walk-about zoo, Safari Village, which features animals such as reptiles, birds, a petting area, Australian wallaroos, cats and more. Shows at the Safari Dome, a playground, camel rides, train rides and food are also available inside the village. The Safari has a variety of fun up-close and personal animal encounters as well. The park is located just south of Roseburg at 1790 Safari Rd. in Winston.

The Douglas County Museum has Oregon’s largest natural history collection, most extensive historical artifact collection, and the second largest historical photograph collection. Children will love getting a glimpse of woolly mammoths of the Ice Age and ocean fossils. During the summer, the museum offers drive-in movies for the whole family to sit back and enjoy. The museum is located at 123 Museum Dr. in Roseburg. The Umpqua River Lighthouse museum is located in beautiful Winchester Bay — about 80 miles northwest of Roseburg, The 65-foot lighthouse was constructed in 1890 and sits right next to the Umpqua Lighthouse State Park. Make a trip of it while you enjoy the scenic journey to Winchester Bay, check out the famous Salmon Harbor, camp, swim and fish. Lighthouse tours are available. The spring is also known for wonderful whale watching. The museum is located at 1020 Lighthouse Rd. in Winchester Bay.

Umpqua River Lighthouse Museum

Call (541) 679-6761 or check out www.wildlifesafari.net for more information.

Douglas County Museum

Check out www.umpquavalleymuseums.org for more information regarding times or call (541) 957-7007.

Left and above: A porcupine naps. Experience seeing these animals and many others up close in the Wildlife Safari village walk-thru portion of the park; The Safari Village also offers a feed and petting zoo portion — and plenty of good photo opportunities. Photos by Brittany Arnold.

SPRING 2016 • OregonValleyVERVE.com

TEA For All! Put down those saucer cups and get chugging! Iced tea accounts for 85 percent of all tea consumed in the US and I’m not talking just sweet tea y’all. Tea has long been known for its medicinal benefits and its popularity has hit the Umpqua too. We’re Oregonians after all and our tea roots grow deep.

Did you know that Steven Smith, one of the founders of Stash Tea Company began in Portland in 1972? Steven also founded Tazo, now owned by Starbucks. You can find Stash, Tazo, and his latest blends of loose and bagged tea under the name Steven Smith Teamaker at many of our coffee spots and local gift and wine boutique, Associate Cellars. My favorite Steven Smith blend is Fez. Fez includes rare greens teas from China combined with aromatic spearmint grown in the Pacific Northwest and a hint of lemon myrtle from Australia. There’s nothing better than brewing up a pot of the polyphenol filled goodness, chilling it over ice in my Hydroflask and downing it on an afternoon North Umpqua Trail hike. All “true” tea comes from the same Camellia sinensis plant. Any leaf, root, fruit, or flower that comes from a different plant is considered an herbal tea. There are four major categories that branch from this one plant: white, green, oolong, and black. The category of tea refers to how much the tea has fermented. Black tea for example, is fully fermented, while oolong has been partially fermented, and white experiences none. The fermentation process begins by either hand or machine rolling the leaves in order to crack the surface so that oxygen will react with the plant enzymes. Cool stuff for a nutrition geek like me, but what does this mean for the average consumer? It’s all about personal taste and the medici-

Each tea category can also be blended with herbs and flowers to positively affect blood sugar, mood, sleep, cholesterol, hormones, and mental focus. By Aimée Darling nal benefit you desire. As you wander around the Umpqua you might notice more options than just green and black tea. Green tea contains bioactive compounds in the leaves called polyphenols like flavonoids and catechins, which function as powerful antioxidants. Antioxidants basically work to prevent the body from “rusting” and help us to stay young and prevent damage from pollution. Herbal blends have no caffeine, while traditional teas have caffeine, generally it is less than 50 percent of what is typically found in coffee. This is great news for our internal stress response. Each tea category can also be blended with herbs and flowers to positively affect blood sugar, mood, sleep, cholesterol, hormones, and mental focus to name a few popular uses. Curious to take my medicinal tea knowledge to a greater level, I sought out Michelle Vancromphaut, owner of local hot spot Mystic Earth in downtown Roseburg. Michelle teaches Herbalism 101 and 102 classes to eager Oregonians that “are sick and tired of being sick and tired” and “want to learn more about using herbs, teas, salves, tinctures, and massage oils in order to take greater responsibility for their own health journeys.” Of course she’s not alluding to curing or treating medical conditions and she always sends people back to the practitioner. However, there’s no denying that the body responds to many alternative methods and medicinal tea has been used for thousands of years to balance the body. As a mom of seven children, Michelle was drawn to helping her family more than twenty years ago and began avidly studying herbs. She began creating tea blends to to support their health needs and as

Photos from top: Every tea fanatics dream — an extensive assortment of loose leaf teas and herbs sold by the ounce at Mystic Earth; tea paraphernaliasold at Associatd Cellars; tea infuser available at Fisher’s Flowers and Fine Art, canisters of tea from Harvard Avenue Drugs, a classic teapot at Promise Natural Foods and Bakery. Photos by Misty Ross.

OregonValleyVERVE.com • SPRING 2016

things normally go, friends wanted her to share with them also. One thing led to another and “never being one to do things small” Michelle and her family opened Mystic Earth in May of 2003. The idea of promoting alternative healing with herbalism and aromatherapy in as positive of a manner as possible contribute to the popularity of Mystic Earth. As we chatted the benefits of tea, it’s no wonder that Michelle’s most popular tea blend is Feel Great Tea; a blend of peppermint, chaste tree, celery seed, chamomile, borage, catnip, and alfalfa. If you take a minute and look up the calming, soothing benefits of the blend, you’ll understand why it not only tastes great, it makes you feel great. Her second most popular tea is Nighttime Tea; a blend containing chamomile, catnip, peppermint, skullcap, hops, kava kava, and valerian root. Both of these blends are incredible, caffeine free additions to a healthy lifestyle.

Now that you’re thinking beyond that dusty box of tea in the cabinet, where should you begin? I would encourage you to look to local businesses and peruse the options at the farmer’s market. Ask yourself, “What do I want to achieve with my health?” Let that answer be your guide as you make purchases and become accustomed to simple brewing methods and options. A world of flavors and benefits can be yours for the sipping or chugging. Enjoy!! For a specialty tea experience don’t miss the opportunity to enjoy the Painted Lady Tea House in Myrtle Creek. This wonderfully decorated historic home and beautifully blooming grounds will take you back to a time of teacups and biscuits. Dress up in your Sunday best, dust off your favorite girlie summer hat and schedule a special birthday event or just a casual relaxing tea. This is an opportunity not to be missed! Call ahead for availability and hours.

Local outlets for tea and beautiful supplies Mystic Earth 509 SE Jackson St, Roseburg, OR (541) 229-8899 Associated Cellars 444 NE Winchester St, Roseburg, OR (541) 492-0123 Fisher’s Flowers and Fine Art 638 W Harrison St, Roseburg, OR (541) 672-6621 Harvard Avenue Drugs 1175 W Harvard Ave, Roseburg, OR (541) 672-1961 Painted Lady Tea Room 231 NW 3rd Ave, Myrtle Creek, OR (541) 733-7646 Promise Natural Foods and Bakery 503 S Main St, Canyonville, OR (541) 839-4167

fine dining and accommodations

42705 North Umpqua Hwy, Idleyld Park, Oregon / 541.498.2230 / www.thesteamboatinn.com

2016 Winemaker & guest chef dinner series

April / Fri 15 / Chef Greg Higgins, Higgin’s Restaurant & Bar :: Marcus Goodfellow & Gaironn Poole, Matello & Goodfellow Family Cellars Sat 16 / Chef Philippe Boulot, Multnomah Athletic Club :: Domaine Drouhin Oregon Fri 22 / Chef Ben Stenn, Celilo :: Peter Rosback, Sineann Sat 23 / Chefs Matthew Bemis & David Machado, Alta Bira :: The Commons Brewery Fri 29 / Scott & Emily Ketterman, Crown Paella :: Thomas Monroe & Kate Norris, Division Wine Company Sat 30 / Chef Dustin Clark, Besaw’s & Solo Club :: Terry & Sue Brandborg, Brandborg Winery May / Fri 6 / Chef Nick Peirano, Nick’s Italian Café :: Stephen Cary, Yamhill Valley Vineyards & Amy Lee, Rocky Point Cellars Sat 7 / Chef Caprial Pence, Alexis Hotel & Chef John Pence :: Dave Guffy, The Hess Collection Sun 8 / Mother’s Day Brunch :: 3 seatings 10, 11:45, 1:30 Fri 13 / Chef Scott Dolich, Park Kitchen & The Bent Brick :: Stephen & Gloria Reustle, Reustle Prayer Rock Vineyards Sat 14 / Naomi Pomeroy, Beast :: Lynn & Ron Penner-Ash, Penner-Ash Wine Cellars Fri 20 / Chef Eric Joppie, Bar Avignon :: John & Molly Abbott, Devona Sat 21 / Earl & Hilda Jones, Abacela Vineyards & Winery June / Fri 3 / Chef Gabriel Rucker, Andrew Fortgang & Pastry Chef Lauren Fortgang, Le Pigeon :: Ken Pahlow & Erica Landon, Walter Scott Sat 4 / Chef Bernard Malherbe, Crooked House Bistro :: Winemaker Steve Doerner, Cristom Vineyards Fri 10 / Chef John Taboada & Giovanna Parolari, Navarre, Luce & Angel Face :: Maggie Harrison, Antica Terra Sat 11 / Chef Cathy Whims, Nostrana :: John Paul & Teri Wadsworth, Cameron Winery Schedule is subject to change / Dinners $90, Brewer dinner $75 per person, by reservation only

SPRING 2016 • OregonValleyVERVE.com

road trip!

CRUISE TO THE COAST

Aaaah

the call of the open road! Where to go with so many options? All roads lead to a great day trip. The road that called out on this particular day was Hwy 38 to the Oregon coast via Elkton, Reedsport and Winchester Bay. The beautifully dramatic Oregon coast and the stops along the way offer many opportunities for a fun day, making it difficult to choose which way to go and where to stop. Not to worry, this is a trip that may be repeated on a regular basis. One way is an easy 66 miles and about an hour and twenty-minute drive without stops.

This morning starts in Sutherlin at the local Dutch Bros coffee right off of I-5. Although you may be greeted with a long line for a cup o’ joe, the energetic happy youngsters brewing your coffee will send a helper out to take your order and text it to the barista to help speed things along. It doesn’t take but a mile or so west of Sutherlin on Hwy 38 to feel compelled to make a stop or multiples for that matter. There is an opportunity to veer about a 1/4 mile off course to visit the beautifully renovated Rochester covered bridge if you are into visiting one of the six covered bridges our county has to offer. Or you may want to pull off to do some wine tasting at Misty Oaks Vineyard about 3-1/2 miles off the highway. No wait, focus. We are coast bound. (If you did happen to see buffalo, it wasn’t a figment of your imagination they are roaming on a ranch along the road.) Keep it moving forward 26 miles along the easy winding greenerylined road to Elkton. You will come to a horseshoe bend in the road at Tyee Rd, and up along the road will

Story and photos by Misty Ross

find the Tyee Landing Restaurant, a great spot for a phenomenal burger which can be enjoyed on the deck along the river. Fishermen often stop here in their drift boats while on fishing trips for lunch or dinner. No blinkers though — it’s not lunch time yet. Elkton here we come. Hwy 138 will dead end at Hwy 38. Turn left or go west young man and you will be in Elkton. By now your coffee has worn off and you may need another cup or perhaps a yummy upside down muffin or Danish. Tomaselli’s Pastry Mill and Cafe is always a must to stop where Marty the owner will be happy to fill that order. If you have a hankering to shop there is a cute little artisan shop selling cowboy and Indian inspired art wares, which is what C & I Rustics stands for. Or again another opportunity to sample some of the award winning wines in the Umpqua Valley. Elkton is home to Brandborg, River’s Edge, Bradley and Anindor wineries. If you need to appease the history buff in the car you can stop at the Elkton Community Education Center to visit Fort Umpqua Complex. If you are passing through Labor Day weekend you can enjoy the annual Fort Umpqua Days. Continuing west you pass through a beautifully picturesque valley and on a warm summer day with the windows down you can feel the change in temperature from the warm valley to the coastal cool. Now you’re only about 40 miles to your toes in the sand. Just prior to Reedsport you will pass the Loon Lake recreational area which will require investigation on another day. There is a stop that cannot be

OregonValleyVERVE.com • SPRING 2016

missed, however: the 1,050-acre Dean Creek Elk Viewing Area. This is a great opportunity to see some of nature’s beautiful creatures lazing away the day in these protected lands. This stop will also offer various pullouts, information pavilion, and restroom facilities. Don’t forget to take your lens cover off your camera because there are great photo ops here. Next stop is Reedsport, just as you enter the downtown area you will see a sign for the Discovery Center on the right or the Sugar Shack Bakery on the left. Hmmm what to do? This driver chose the Discovery Center and was not disappointed. The center is located on the Umpqua River and has a lovely little boardwalk area that accompanies a couple of local restaurants and live music every Thursday during the summer. The Discovery Center is a great place to spend a couple of hours, and especially for children, it offers a fun educational experience. Discover history of the river and coastal terrain, and learn about the animals, minerals and vegetables that are home to the area. When you are done there is a well-appointed gift shop that offers something for everyone on your list. If you prefer to discover something of a different nature, down the road there is a nice art gallery; or for the rugged type, you may see a log sculptor chiseling into wood with chainsaws creating natural pieces of beauty. Two of Reedsport’s biggest annual events are Dune Fest, July 27th through July 31st and the Chainsaw Sculpting Championship, June 16th through June 19th. Check out the event calendar at www.cityofreedsport.org for more information on their lineup of events.

Only a few more miles south on Hwy 101 to Winchester Bay now, so start shedding those socks and shoes. Your toes are close to sand they have been craving. Hey kids: Get your buckets ready for sandcastle building or your kites ready for flying. If fishing is more up your alley try your hand at crabbing — there are pot rentals available too. There are so many options for fun that you may want to stay over for a couple days or you can always come back for another adventure. Food or adventure? You may want to stop at the Winchester Bay Marina first to pick up some travel brochures to read while you are placating your tummy. I am a fan of multi-tasking so if that’s not your fancy, eat and then research. Now back to the food. You know you want it.

Okay. Hungry for some coast cuisine? Winchester Bay has your taste buds covered. The first tempting offering will be the Sourdough Bakery with the striped awning. This spot makes a wonderful sandwich on homemade sourdough bread. My personal favorite is the spinach asiago cheese. If you are not into a sandwich you can pick up some of their locally made jams, jellies, cheese a loaf of fresh bread and a bottle of wine from a pretty great selection and have a picnic with that someone special. Or if you have a hankering for mouthwatering scallops and shrimp, go a couple of blocks to the marina and you will find a multitude of restaurants. On this particular day I chose Griff ’s on the Bay. Boy oh boy, I was not disappointed. I could go into great detail about how much I enjoyed the but-

tery flavored, lightly dusted, perfectly seasoned panko seafood that melts in your mouth but this article would be too long and your stomach would start growling so just go for a drive. It’s not that far, really. Oh wait, did I mention homemade clam chowder? I’ll stop now! I do need to stop now, but you get the drift (oh wait, driftwood collecting)… STOP! As you have read there are no shortages of things to do, see, taste or experience from Elkton, Reedsport and Winchester Bay. We are lucky to have such a diverse offering in our county. You may have heard the phrase, Coast to the Cascade Mountains. Yep we’ve got it so get out and experience it! This road tripper can hardly wait for the next discovery.

For further travel information: www.elktonbutterflies.com/fort-umpqua • www.umpquadiscoverycenter.com www.loonlakerv.com/index.php/useful-readings/110-dean-creek-elk-viewing-area-reedsport

SPRING 2016 • OregonValleyVERVE.com

Salsa Sustaining Futures Chips and salsa are a mainstay in American home pantries, and we love it! Howw many people can you personally think of that have said, “No thank you, I don’t like salsa.” You haven’t, right? Well I certainly haven’t. The typical question is, “Do you like mild, medium or hot?” How can anyone resist the bold healthy freshness of tomatoes, cilantro, lime, onion, garlic, and more garlic, please? Add the aforementioned ingredients to a yummy tortilla chip, Juanita’s tortilla chips (made in Oregon) to be precise, and you have perfection! Are your taste buds singing right now? No worries, because there is a salsa made locally by Roseburg Salsa Company that has you covered! They have mastered a salsa recipe that has the community clamoring for more. Not only are they building a thriving business, but they are cultivating successful business people in our community at the Umpqua Local Goods commercial kitchen. Local award winning educator, Terrance Bradford, had a dream to develop a system to empower youth through business. During his tenure at UCC Terrence saw great potential in a few of the students he came in contact with. He had another dream, which was to share his salsa recipe with the masses. His friends and colleagues had frequently told him,

“You need to package and sell this stuff, it’s great!” Dream 1 + Dream 2 equals the Roseburg Salsa Company, crafting salsa and building futures. And it’s a great formula for success! “We want to give back to the community that has supported our salsa company and create a program that will inspire, educate, and create opportunities for other start up businesses, while also helping the Umpqua Local Goods store thrive,”

With his student partners in Roseburg Salsa Company he has developed a team of young owners that are empowered, viable and acutely aware of the challenges of starting a business. Terrance says. “NeighborWorks and Umpqua Local Goods have been so helpful and supportive. There is magic in the salsa and the store, and when people work together and join hands it creates the magic formula. There are other products out there in the community where this magic in a bottle can be recreated.” With his student partners in Roseburg Salsa Company he has devel-

OregonValleyVERVE.com • SPRING 2016

Story and photos by Misty Ross

oped a team of young owners that are empowered, viable and acutely aware of the challenges of starting a business. Equipped with the skills to overcome some of the obstacles and bumps in the road on the way to success, they left financial comfort behind to embark on this journey. Quitting comfortable jobs that came with a regular paycheck they spent their savings, borrowed money, and almost lost everything. “We truly struggled and sacrificed to keep the business alive.” They have scratched their way out of the hole with tenacity and some shrewd business sense. A prime example was when one of the local grocers didn’t express interest in carrying their salsa and Terrance saw an opportunity to use a comment card that encouraged customers to request products they would like to have available in the store. After starting a campaign with the public and asking their customer base to fill out the requests, the grocer relented and started carrying Roseburg Salsa. Currently they are in all of the local Ray’s, Sherm’s and Shop Smart stores, and are negotiating with another local market. With the increasing demand for their product, the guys are producing up to 400 units of salsa per week, and those numbers are sure to climb!

You have been introduced to Terrance, but the other three gentlemen who round out this quartet are Tyler Ramos (Terrance’s friend from Texas), Cody Scott and Robert Kalchert. These young men are so sweet and were wearing smiles the entire time they were making the salsa. Measuring and packaging, it was very clear they enjoyed working with each other. I had the opportunity to interview Robert and Terrance together. Robert listened quietly until I asked for his story, and I was instantly impressed with how articulate and engaging he was. As a former student of Roseburg High School, he initially was successful but lost focus and direction. Robert graduated but didn’t know what to do so he enrolled at UCC with no clear direction. “I wasn’t motivated and couldn’t find relevance in the classes

It’s obvious these guys are on a mission, and it’s larger than their product. “We want our salsa company to change people’s lives. The salsa will provide sustainability for us but more importantly, it will help the community and create economic development through teaching and work ethic,” Terrance says. What a great message for our community! How can we ever think of buying any other salsa on the shelf after reading about the love and thought that goes into every package of goodness?

I was taking until I was introduced to Terrance regarding a student position he was hiring for. I applied, was hired, and this was a turning point for me. I finally felt like I had a place at UCC.” Inspired by Terrance, Robert started passing his courses. “It was the first time an educator took an interest in me. I felt like he cared and I didn’t want to let him down.” Robert moved into more leadership roles, and pushed himself to excel. When Terrance invited him to be part of the business, he knew it was an opportunity to give back to his mentor. “I really had a vision for myself now and connected with the work Terrance was doing, the mission he was on for empowering students, his actions, his resume, and his desire to eventually open a school. It all resonated with me.”

where they live and what they are creating, and want the community to also share in the pride of ownership and to wear it like a badge of honor. They have had opportunities to move their business to Portland, Medford and Grants Pass, but they’ve chosen to stay here in Roseburg, with their namesake.

Locals asked why Terrance named the company Roseburg Salsa Company? The response was, “Own it! We wanted to own who we are, where we live, where we are creating this business, and to help brand the place we call home.” They feel a sense of pride for

Roseburg Salsa Company wants to be authentic to themselves and to the message on their packaging, and are committed to not compromising their good name or their good product. Keep up that mantra gentlemen, because you HAVE created a tasty, authentic salsa, and this writer will keep coming back for more with my bag of chips in one hand and maybe a margarita in the other — hold the salt on the rim!

SPRING 2016 • OregonValleyVERVE.com

road trip! music scene HOUSE CONCERTS MOVE TO DOUGLAS COUNTY’S ‘LIVING ROOM’ Performances at the Douglas County Museum’s banquet room to showcase up-and-coming musicians of the Umpqua Valley and beyond. By Terrance Bradford

From top: Anna Tivel and Jeffrey Martin; Canadian band West My Friend. Photos by Joan Campbell and Terrance Bradford

A few weeks ago I received a Facebook invite from a friend asking me to attend a house concert. At first, I thought it was going to be some amateur night experience where I would endure the pain of smiling and nodding my head to music I did not like. Turns out I was wrong. Concert organizers Alex, Joan and Ginger Campbell of Roseburg treated us to a well-prepared performance by visiting artists Laura Curtis and Jack Martin that would rival any venue in New York City’s Greenwich Village district. On that cold, wet and rainy night, I also found warmth in the company of music loving friends, cozily surrounded by a surreal ambiance of gladness and deep joy. I’m glad I went — and I look forward to attending future shows at their new venue, the Douglas County Museum’s banquet room.

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Five Years of Music — with More to Come The Campbell family has held concerts in their Roseburg home since 2011, and for the past five years they’ve gone out of their way to feature new artists at each and every event. With the help of her husband and daughter, Joan Campbell has ensured their concerts exceed the expectations of the audience. This success has been the result of effort and hard work placed into the experience. After 25 shows in the Campbell living room, the family decided it was time for a larger venue. Joan has hatched a scheme with Gardner Chappell, director of the Douglas County Museum, to turn its banquet room into a music space — informally dubbed Douglas County’s living room. This energized partnership between the Campbells and Chappell is a winwin for everyone: The Campbells can continue their concert series in a new setting, the museum will enjoy muchneeded publicity and promotion, and the residents of Douglas County will have another venue for listening to talented musicians from up and down the West Coast. The first museum house concert is scheduled for May 27 and will feature Grammy-nominated artists Lance Canales and the Flood, an Americana, blues, folk and rock act from Fresno, California. Be on the lookout for a new Facebook page announcing this new concert series collaboration.

Below: Laura Curtin and Jack Martin; Nathaniel Talbot

A Spectrum of Styles Since starting their house concerts, the Campbells have introduced showgoers to a wide spectrum of musicians. Surely, most of them have not been “pop” famous, but their charm was in the quality of music and the sincerity that accompanies audience appreciation. The concerts’ music styles have varied from indie to folk, making it suitable for the majority of the listeners who attended the performances. Some of the artists who have played at the Campbell’s home include Jack Martin, Jeffrey Martin, Bobby Jo Valentine, West My Friend, Beth Wood and Laura Curtis. Joan Campbell and her husband made it their primary role to ensure that the residents of Roseburg and the Douglas County enjoy a variety of America’s best independent artists and their music. Most visiting musicians have played guitar. One of such example is the talented and charming duo Anna Tivel and Nathaniel Talbot. They enchanted the audience by cooperating and feeling each other’s music from an unexpected standpoint. This showed how music can serve as a tool for soul connection and how a simple instrument can influence the listeners only by touching the strings.

and Anna Tivell; Will West and Tanner Cundy. The Power of Music When listening to live music, the audience at one of these house concerts really feels the particular moment and is entirely involved. Personally, I was deeply touched by the music as it allowed me to be connected in an inexpressible way with all the listeners and the performers. The ability to see the artists gave the feeling that the music is something that can be sensed almost physically.

Photos by Joan Campbell and Terrance Bradford

The new Douglas County Museum house concert series will bow to the Music on the Half Shell events for the summer and resume again in the fall, so get ready to get artsy and casual all at once with incredible music right here in the Umpqua.

The most recent concert performed at the Campbell’s was from Laura Curtis and Jack Martin. They travel together as a folk duo, and their music is astonishing and touching. It is almost magical. Their voices, beautifully interwoven in the music, bring to mind the old past and dusty roads before dark. This outstanding show turned listeners on to old folk music, and CDs for sale allowed people to enjoy the same experience at home.

SPRING 2016 • OregonValleyVERVE.com

Music has been a part of every culture since the beginning of time. Virtually every civilization has instruments associated to its history, leading one to conclude, that they must have made music! Music is that element within us that has an ability to support every emotion in our day-to-day lives. It seems to have an integral attachment to each one of us — in fact it may not be possible to imagine a world without music.

The Umpqua Symphony Association is a local organization that is dedicated to see music flourish. So much so, that it now sponsors and operates the Douglas County Youth Orchestra — an organization that has also supported the educating and performance of hundreds of students since 1997. DCYO was founded by Loren

and Jean Hinkle, two talented individuals who had the vision to see the younger generation reap the benefits of learning an instrument. The Umpqua Symphony Association recently received a tremendous grant from the Ford Family Foundation of $40,000. The funding of the grant supports the DCYO and its ongoing effort to see children have the opportunity to learn a stringed instrument. The project is designed to create an infrastructure that expands and solidifies the educational benefits for students who participate in the youth orchestra, and provide the Umpqua Symphony Association the opportunity to cultivate and provide outreach to new donors, building long term sustainability of the DCYO. Currently there are no programs in any public school in Douglas County. Students wishing to learn a stringed instrument must either take private lessons or join a youth orchestra. Students can even join without any previous experience. The DCYO can also provide some rentals, and at only $85 dollars a year, it makes this a tremendous educational value. No student will be denied or turned away, in fact, the DCYO will continue to cultivate and enrich the youth of this generation to learn and to make beautiful music.

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Discover the blooming musician in you...

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