2 | Summer 2012 | U MAGAZINE
Magazine Editor’s Note
Table of Contents Contributors .................................................................................... 4
In the Spotlight Suds of Inspiration ....................................................................5 Two women — one an artist, the other an artisan — are brewing up new ways to appreciate local craft beers.
Sumptuous Seasonal Desserts ............................................... 15 What’s an Oregon summer without fresh, local fruit? There’s nothing like cooking with these fruits at their seasonal peaks.
Reach Out and Read .............................................................. 25 National reading program started in Redmond to ‘immunize’ children against illiteracy.
Showing Them a Better Way ................................................. 25 Local ‘equitarian,’ Shannon Findley, spreading valuable knowledge about animal care.
Knowledge & Advice Welcome Home: Color in Day-to-Day Living .................................... 10 What We’re Reading: Central Oregon Book Club Selections ......... 11 Nonprofit Spotlight: Reach Out and Read ........................................ 12 Recipes: Seasonal Desserts ................................................................ 16 High Desert Life Styles: Strappy, Sassy Comfort ............................ 18 Pearly Whites ....................................................................................... 21 Caring for Others: In-Home Care .......................................................24 At the Workplace: Your Best Impressions ........................................ 28 Event Highlights ...................................................................................30
U Magazine
is a product of The Bulletin’s Special Projects Division, P.O. Box 6020, Bend, OR 97708. All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written permission. Story ideas may be submitted to editor Ben Montgomery for consideration. Contact him at 541-383-0379 or bmontgomery@ bendbulletin.com. Published: Saturday, July 14, 2012.
How many pounds of strawberries can a 3-year-old eat? That’s what my wife and I asked each other as we strolled to the weigh-and-pay station at a Portland-area u-pick farm a few weeks back. In a wagon behind us was our daughter, Maya, and a large flat of strawberries. Maya’s chin glowed red with strawberry juice, a not-so-subtle indication of her new appreciation for straight-from-the-vine snacking. The girl was in heaven. In the mean time, my wife and I were negotiating a fair price for the strawberries that bypassed the flat for her hungry belly. We were there about an hour. Is it possible she could have eaten a pound — maybe more? “If only we’d have weighed her on the way in,” my wife said. “We could have paid the difference.” Turns out the purveyor tending the weigh station understood. Oregon strawberries harvested at their seasonal peak are so irresistibly sweet, they simply beg to be tasted. To expect a 3-year-old to sample in moderation is absurd. For adults? Same story. Tempering enthusiasm for nature’s sweet treats is futile, especially when living in a state that boasts some of the plumpest, most delicious fruit in the country. In this edition of U Magazine, food writer Annissa Anderson discusses this very topic, sharing ways we can all make the most out of local, seasonal fruit in our summer desserts. (See “Sumptuous Seasonal Desserts” on page 15.) She even shares a couple of recipes I encourage you to try. Or do what Maya did — bypass the prep work and simply enjoy your bounty straight from the vine. — Ben Montgomery, U Magazine Editor
Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Ben Montgomery, Special Projects Editor; Nicole Werner, Special Projects Image and New Media; Stacie Oberson, Special Projects Coordinator. Cover photo by Nicole Werner
Model: Marie Melsheimer
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U MAGAZINE | Summer 2012 | 3
U Magazine ANNISSA ANDERSON, a freelance writer and public relations consultant, also studied culinary arts and worked as a pastry chef in another life. Though she’s lived in the Northwest for the past 20 years, she spent her childhood living abroad.
Writer and singer/songwriter LAUREL BRAUNS has been a regular contributor for The Bulletin, VisitBend.com and various other local publications. She is currently teaching guitar and exploring Bend’s legendary running trails. She performs music around town with her band, the Sweet Harlots.
An avid crocheter and origamist, JOHN CAL worked as a baker, head chef, ukuleleist and Sno-Cat driver before settling into writing. He enjoys filling his time with yoga, postcard writing and collecting bowties. John also collects candy from around the world — he has a 100-plus specimen collection (and counting) — and lives in Sisters with his dog, Hank.
CON TR IBU TORS In a world full of unique people, ideas and practices, KARI MAUSER has a desire to uncover and share the inspiring stories that surround us. When she’s not discovering new and intriguing things through her writing, she and her husband are re-discovering the magic of the world through the eyes of their two little boys.
KATHY OXBORROW owns Oxborrow Consulting, which assists public and nonprofit agencies. She grew up on a Nevada cattle ranch and returned to her roots after stints in San Francisco and Portland. She lives near Bend and enjoys riding her horse Sara.
BUNNY THOMPSON is an internationally published writer living in Sisters. She cruised on a sailboat for six years and 40,000 miles where she wrote a novel and published travel and adventure articles in national and international magazines such as Sail, Cruising World, Southern Boating and Island Scene.
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SUDS
Photos by Nicole Werner
Two women —
one an artist, the other an artisan — are brewing up new ways to appreciate local craft beers.
U MAGAZINE | Summer 2012 | 5
The Beer
ARTISAN Tara Townsend
“Making soap w ith beer is actually an old concept. There is a resurg ence recently ...”
by Laurel Brauns for The Bulletin Special Projects Admit it, the college kid buried within still wants to take a cold one into the shower. Now you can, thanks to a new partnership between natural skincare enthusiasts and local breweries. Tara and Shannon Townsend have been dabbling in the skin care business for the last three years. They have their own line of goat milk soaps, body creams and bath soaks made from the milk of the goats that they raise at Bantam Lane Natural Farms east of Bend. Their newest creation is a batch of soaps made with beer from Deschutes Brewery and GoodLife Brewing. This collaborative opportunity “fell in their lap” and offered a great way to expand their line and join forces with local brewers. “Making soap with beer is actually an old concept,” Shannon Townsend said. “There 6 | Summer 2012 | U MAGAZINE
is a resurgence recently because of the popularity of local beers.” The soap is made using 20 percent beer. The hop oils, malts and sugars in the beer are naturally moisturizing and have a natural anti-bacterial quality. These ingredients both smoothen and soften the skin. Goat’s milk is also added to bring the PH level down to the natural level of human skin. “In the past, our skin care
products have been most popular with those that have severe skin conditions like eczema and psoriasis,” Shannon said. “But two-thirds of our market for these beer soaps are men between the ages of 30 and 60. They introduce their wives to them, and pretty soon, they are buying them, too.” “It’s pretty funny when we sell the beer soap to women, because they are usually buying it as a
gift for a man in their life,” Tara added. “They know that men will use it because it’s ‘beer soap’ after all. But they love the fact that it makes their men smell great, too.” The idea to marry their passion for natural skin care products with their love of locally brewed beer came through a friend who started a small homemade beer soap business, but was soon overwhelmed by the demand. She proposed the Townsends take over, and the couple felt up to the challenge. “We love working with local breweries,” Shannon said. “This was a great opportunity to expand our skincare business.” The Townsends use a cold process to make their soap, which means they mix liquid vegetable oils and beer and/or goat’s milk together with sodium hydroxide.
This chemical reaction allows the soap to quickly harden and continue the process of saponification. The bars need approximately six weeks to cure, which allows for the evaporation of any remaining liquids and assures the soap will last longer. The soap doesn’t smell (or taste!) like beer, but the Townsends add cosmetic-grade fragrances to the beer soaps to tie in the flavors of the beer. For instance, Deschutes Mirror Pond Pale Ale has a citrusy kick to it, so that element was accentuated when adding fragrance. The Black Butte Porter is well loved for its chocolaty roasted malts, so the Townsends added Cocoa beans to give the soap some body and texture. The Obsidian Stout has a
strong espresso taste, and so a coffee fragrance was added. For one of their Goodlife soaps, the Descender IPA, the Townsends actually mill down grains and barley and add them to the soap, again adding a textural element. The Townsends’ next big release will be a collaboration with Volcano Vineyards featuring soap made from their Bend Red and Bend White wine, which were both fermented using grapes from Monkey Face Vineyards at Ranch at the Canyons. The beer soaps are sold on their website, bantamlane. com/beersoap, at the breweries and through Central Oregon Locavore, an online local food coop. Retail locations include Dream Pebbles, Spa W, and Celebrate the Seasons in Bend; the Soap Box in Redmond; Urban Girl in Prineville; and Shibui Spa at Five Pines Lodge in Sisters. Whole Foods will soon carry their products, too. “Anyone wanting to pamper their skin with natural nourishment will be very pleased with any of our products,” Tara said. “We pride ourselves on the ability to tie in our dairy goat farm with locally made beer and wine to bring people healing benefits for their skin.”
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U MAGAZINE | Summer 2012 | 7
The Beer PAINTER “I’m not thinking about color. With beer, I don’t have to worry e about it. . . . I like getting lost in th brush strokes.”
by John Cal, for The Bulletin Special Projects “For me it was just for fun,” said local artist Karen Eland, wide eyed and reclining in a leather armchair in the corner of her studio space. The pieces displayed and those under current working attention cover the gamut of subjects: chaffs of wheat, burlap sacks, a happy couple with beguiling smiles, and even a painting of a bowtie clad James Bond leans against the wall behind her armchair. In typical Bend fashion, a bottle of 8 | Summer 2012 | U MAGAZINE
Black Butte Porter sits just in arms reach of her workspace, except Eland isn’t sipping her afternoon away — at least not today. Instead, she’s using the locally made brew as her medium to paint. “It actually started 13 years ago when I was working in a coffee shop in Tulsa,” Karen said. “I kept staring at the brewed coffee. Then all at once I started experimenting with coffee and tea.” Though Eland has been experimenting with alternative painting mediums for more than a decade, including chocolate and wine, it wasn’t until she moved to
Karen Eland
Bend, the mecca of microbrews, that she began to toy with the idea using beer. “I just wanted to try it,” Eland said. “I noticed that the darker beers were the same colors as coffee.” Though her local popularity is just beginning to grow, many in town have begun to know her as “the beer painter,” and her work has already reached as far as Great Britain. “It was an agency [in London] that instigated me really trying it,” said Eland regarding her early work in beer. “It was for a Guinness add of a soccer — or football, I should say — a soccer ball splashing in some mud.”
“It’s very similar to watercolor,” Elund said, “but it’s stickier.” Elund has been experimenting with different types of beer for a while, boiling the brews down or adding water to get the tones just right. “Any stout or porter has worked so far,” she said. “You just have to
use lots of layers.” Many of Elunds beer depictions are remakes of classical artwork with a twist, like an interpretation of Rodin’s “The Thinker” renamed “The Drinker” and holding a bottle of beer. “It’s supposed to be whimsical,” Elund said. In a medium where the tones
are monochromatically brown, it’s the subtle variance in tone and the subjects that begin to pop out at you. “I’m pretty flexible,” said Elund about choosing her subject matter. “It’s the lighting in a scene that catches me.” When not painting within the color restrictions of beer, Elund likes to use oils. Surprisingly, she doesn’t use watercolor.. “I don’t do watercolor anymore,” said Elund with a laugh. “Oils are richer and easier to mix, and when I do my own work, I want to work with color.” A painting of her own bright yellow cruiser against a sundry of vibrant flowers hangs near the door of her studio. But there is also a freedom in working with beer, she explains. “I’m not thinking about color,” said Elund. “With beer, I don’t have to worry about it. . . . I like getting lost in the brush strokes.” Though you may not know it’s her, you’ve probably already seen Elunds work on the Internet or around town. “I haven’t done a lot to publicize myself,” Elund said. “There’s still a lot of people that don’t know I do it, but then randomly in Britain I’m all over the news.” Elund just returned from a weeklong trip to Great Britain where she was commissioned to paint portraits of local celebrities with British brews. “I know it’s not quite serious
enough to be fine art or gallery featured, but people seem to still appreciate it . . . appreciate the
facades,” said Elund, already having done a depiction of Boneyard Brewing for fun. “When I was working a lot with coffee, the pieces always smelled great,” said Elund said with a laugh. “But now, often the pieces just smell like . . . old stale beer.” And whether intended or not, though just on a whim at first, Elund has unwittingly started to capture the culture, inclinations, and the smells of our local community in more ways than one.
skill,” she said. It is this lack of seriousness mixed with her execution of skill that makes her work so captivating. Even in the choices made in her reproductions, you begin to see that Elund has an understanding of not only a local but also a larger cultural zeitgeist. “I have an idea to do all the breweries in town, all their
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U MAGAZINE | Summer 2012 | 9
WELCOME HOME
C
How color affects day-to-day living
olor is so intriguing. We are drawn to various colors on a variety of levels. As decorating enthusiasts, so many of us know a lot about color — about how to choose it for decorating projects and how to match it to other colors. But how many of us think about color on a deeper plane, in terms of how specific color choices can change our lives and benefit us? When choosing color for the home, don’t limit yourself to how a specific palette “looks”. Instead, take some time to learn about the effects that particular colors can have on the emotions, the body, and the mood that you are seeking to establish in your interior spaces. Deliberate color choices can introduce you to a whole new world of possibilities in terms of how you relate to yourself and others within your home, how your family members and guests will interact within your spaces, and how you will grow both personally and professionally simply by being exposed to specific colors. There is an entire science devoted to color and how it can help us change for the better. We all receive the energy of colors through our skin and through our eyes, and this energy has an effect on our physiology and our emotions (our bodies and our brains). The energy and various wavelengths of color can actually be harnessed to increase good health and improve behavior.
For any of us, the colors of life are those we choose that help us to experience our lives more fully, and that help us to reach our personal goals and become better people. We can decide to use color to gain a greater sense of emotional, physical, and spiritual well being. As we enter this new path to self discovery, we can strategically choose colors to match our design goals for the home, but more importantly, we can make choices that are also in line with our deepest desire for happiness and personal development.
spiritual results, or we can begin to make a change, and choose colors based on what they trigger in our brain and body as well as how they will make us feel and behave over the long term. I encourage you to study color and its influence on human emotions, physiology, and wellbeing so that you can begin to select colors based on where you want to be in life in terms of your health, your goals, and your energy levels. Color can restore, create, inspire, and heal. To further you along on your color learning journey, here are a few colors and what they can offer you to improve your quality of living.
VIOLET: Helps with clear thinking. Facilitates the removal of spiritual roadblocks. Helps fine tune intuition. Promotes creativity. Can relieve headache. Improves sense of inner worth. Whether we are choosing color for our interior spaces, or deciding on what to wear, the colors we expose ourselves to and surround ourselves with will affect how we function, feel and behave. When faced with any choice, we have an immediate opportunity for a better life! We can either continue to do as we have always done, or we can try something different. In terms of color, we can stick with the colors we tend to select over and over again, those we believe we like, and get the same emotional, physical, and
ORANGE: Increases confidence and a sense of spirituality. Improves friendliness, warmth, and good communication towards others. Helps relieve depression. RED: Increases energy, tenacity, and stamina. Gives a sense of physical warmth. Helps to relive lethargy. Helps with greater assertiveness. Increases sexual arousal. BLUE: Improves interpersonal communication. Inhibits aggression. Increases
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10 | Summer 2012 | U MAGAZINE
a sense of peace. Reduces anxiety and helps with good breathing. Helps foster desirable achievements and outcomes. Can prevent or relieve headache and insomnia.
GREEN: Helps create life balance and personal discipline. Helps alleviate extremes in behavior. Allows for harmony. Offers healing through the grieving process. Works as a source to purify thoughts. Color plays a huge role in design. It is one of the first components when starting a project. As designers we help you decide what colors work in your home and for the emotion you would like to create. Our showroom is a great example of the different ways you can create a mood with color. Visit us today to find out what color suits you best.
What We’re Reading
by Bunny Thompson, for The Bulletin Special Projects
Brief reviews of recent selections made by Central Oregon book clubs. “Sarah’s Key” by Tatiana de Rosnay
Evergreen Book Club
It’s 1942 in Paris, and the French police are going door to door searching for Jewish families, arresting them and shipping them off to internment camps. Ten-year-old Sarah locks her younger brother in a cupboard to protect him from this brutal assault and promises to return to get him. Fast forward to 2002, the 60th anniversary of this terrible event, and a journalist, Julia Jarmond, is asked to write an article about this black day. Her investigation connects her to Sarah, and she begins to uncover a long trail of secrets that eventually causes her to question her own values. Several members of this book group had visited Nazi labor camps, which made the discussion even richer. “It was a thought-provoking book and well worth reading,” said one member.
the iconic Ernest Hemingway, and they set sail for Paris to make their home and establish their lives together. They are deeply in love, but the rigors of living with a man as volatile, talented and insecure as Hemingway eventually takes its toll. Hadley is his first wife and destined to become one of many women in his life. Written in Hadley’s voice, this book is a new look at a complicated man who once wrote, “I wished I had died before I ever loved anyone but her (Hadley).” This book group traveled to Manzanita Beach for their meeting, watched the movie “Midnight in Paris,” and found the book and discussion quite interesting. “The relationships were fascinating and tragic,” said one member, and the group highly recommends this as a great read.
“Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef” by Gabrielle Hamilton Chapter Chicks
“The Paris Wife” by Paula McLain CRS
It is 1920, the whirlwind of the Jazz Age in Paris, France. A quiet young woman named Hadley Richardson has married
This book was a New York Times Bestseller and named one of the Best Books of the Year by a host of publications. Gabrielle Hamilton is the chef/owner of Prune, a highly acclaimed restaurant on New York’s East side, and she is the winner of the 2011 James Beard Foundation Best Chef in NYC award. Prior to owning her restaurant, Hamilton learned and paid her dues a bit unconventionally by working in greasy-spoon
dives, various kitchens in France, Greece, and Turkey, and her own kitchen experience. All of this boils down to a story that is honest, funny and inspiring. This group felt the book was much more than a book about food preparation and eating well. It was a combination of a “haphazard journey into adulthood that wove her passion for cooking into her life lessons.”
“Let’s Take the Long Way Home: A Memoir of Friendship” by Gail Caldwell Book N’ Babes
Gail Caldwell and Caroline Knapp became lifelong friends after meeting at the dog park. They shared a love of dogs, books and a history of their struggles with alcohol and failing relationships with men. Knapp taught Caldwell how to row, a sport in which Knapp excelled, and Caldwell showed Knapp some of her favorite New England hikes. When Knapp was diagnosed with cancer, their friendship took a new turn with a deeper meaning, a few confessions and some funny tales. This book group meets at Cork Cellars in Sisters to share a glass of wine and similar friendships. “They (Caldwell and Knapp) were both very strong independent women that came from very different backgrounds,” said one member. “It was a moving story.”
U MAGAZINE | Summer 2012 | 11
Nonprofit Spotlight
Photos by Nicole Werner
Reach Out and READ! National reading program started in Redmond to “immunize” children against illiteracy.
12 | Summer 2012 | U MAGAZINE
by Bunny Thompson, for The Bulletin Special Projects
More than one-third of American children enter kindergarten without the basic language skills they need to learn to read, according to a National Assessment of Educational Progress (NAEP) report. Eighty-eight percent of those children will have difficulty reading at the end of the first grade, and most will not catch up by the end of the fourth grade. What preschoolers know before they enter school is strongly related to how easily they learn to read. One organization would like to “immunize” children against illiteracy in the critical years before they enter school, when interventions can have the most dramatic impact. It is a national nonprofit called Reach Out and Read. Started in 1989 by two Boston pediatricians, Reach Out and Read works to promote literacy in very young children through a partnership with physicians. Their goal is to provide a child with a new book at each wellness exam from six months to 5 years of age. Last year, the program helped to distribute more than six million books. “Children who complete the program — meaning they attend every scheduled wellchild visit — receive a total of eight books,” said Dr. Peggy Philip, a pediatrician at St. Charles Family Care in Redmond. “Each book comes with a bookmark printed with age-appropriate developmental guidelines and information for parents.” Philip had participated in a Reach Out and Read program when she worked in California and was eager to bring the program to Central Oregon. The St. Charles Foundation awarded a $3,600 mini-grant to get the program started at the St. Charles Family Care Clinic in Redmond. Philip used these funds to purchase 400 books to supplement the 200 books she received from Reach Out and Read. She also helped
create a reading corner in the waiting room where parents, grandparents, caregivers and older siblings can read gently used books to young children. “I usually try to give the child their book early on in
the exam,” Philip said. “I can learn a lot about this child just by observing their reaction and connection with this book. If they know how to hold the book, how to turn the pages, or begin pointing to pictures or letters, I know the parents are reading to that child. If they don’t know what to do with this book, I know I need to counsel the parents about the importance of reading to child starting at a very early age.” Three objectives of reading achievement that children should know before they get to school are: • The ability to recognize and name letters of the alphabet • General knowledge about print, such as understanding which is the front of the book and which is the back and how
to turn the pages of a book. • Awareness of phonemes (the sounds in words). The Reach Out and Read program started last January in Redmond, but Philip hopes it will expand throughout Central Oregon. The single most important step to insuring a child will achieve these three steps is to read aloud to them starting from birth or even before birth. Reading to your child just 10 minutes a day in these critical brain-developing periods provides the data and word recognition skills they need to begin to read and will develop a strong parent-child bond. More than 49 percent of children in poverty will score below basic in reading by the time they reach the fourth grade, according to the NAEP assessment. Receiving a book at their wellness exam and the education their parents or caregivers may receive about the importance of reading can turn this number around. Early intervention can increase reading skills to average reading levels and, economically, this trait can create an astounding difference.
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Sumptuous, Seasonal
DESSERTS by Annissa Anderson, for The Bulletin Special Projects Photos by Nicole Werner
Summer in Oregon means fresh local fruit, and if we’re lucky, the homemade desserts made with it. There really is nothing like eating and cooking with fresh fruits at their seasonal peak. And whether they are procured by cruising the state’s byways for u-pick fruit, plucking from your own backyard bush or buying at farm stands and markets, the time is now to capture summer’s sweet bounty. U MAGAZINE | Summer 2012 | 15
Nectarine UpsideDown Cake (Serves 8) This updated spin on the classic produces a moist cake with caramelized fruit topping. Even fruit that is not at its ripest can be scrumptious when it is baked in a bath of caramel.
Ingredients:
CARAMEL: 6 tablespoons butter plus additional for the pan 1 cup sugar 4 to 6 fresh nectarines, halved and pitted (peaches, apricots or plums can be substituted) CAKE: 1 cup granulated sugar 1/3 cup melted butter 2 eggs 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup buttermilk 2 teaspoons vanilla extract
Method:
1. Butter a 10-inch cake pan, line the bottom with parchment paper, and butter the paper. 2. Place 2 tablespoons water and sugar in a saucepan, and stir together. Cook over high heat, swirling the pan (do not stir), until the mixture turns a golden caramel color. Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). 3. Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with the nectarine halves, cut-side-down. 4. Preheat the oven to 350 degrees. Add the sugar and melted butter to the bowl of a mixer fitted with a whisk attachment, and beat until combined. Add eggs and whisk until the mixture is light and fluffy. Sift together flour, baking powder and salt. Stir the buttermilk and vanilla extract together. With mixer set on low, add the dry ingredients by thirds, alternating with the liquid ingredients, to the butter mixture. 5. When the batter is fully blended, pour it into the pan over the nectarines and bake, rotating it front-to-back after the first 15 minutes, for about 50 minutes or until the cake is golden brown and springy to the touch. Remove from the oven and allow to cool for about 10 minutes before inverting onto a platter and peeling off parchment paper. Cut into eight slices and serve warm or at room temperature, with a scoop of vanilla ice cream, if desired. 16 | Summer 2012 | U MAGAZINE
Fruit lovers can work their way through the summer months, eating the ripest and juiciest fruit within a day, hour or minute of when it is picked. Any frequent visitor to Central Oregon’s farmer’s markets will start to recognize when to expect which summer fruits. Locavores start off the summer eating fresh Oregon berries, mixing them with stone fruits as they ripen toward midsummer, and finish the Indian summer crunching into tree fruits. Many fruits are at their best for two or three months running, making for tough decisions at the fruit stand.
Berries
At some point, strawberries, blackberries and raspberries can all be found simultaneously. But strawberries are the early bird of summer, first showing up in May (around the time that rhubarb ripens). In June, we can expect to see blackberries, Marionberries and raspberries. By July, there are blueberries and by mid-August, wild huckleberries are ripening at higher elevations. Incredibly versatile, berries can be used in almost every dessert. Berry sauces are the simplest dessert sauces to make; fresh or frozen berries are simply
cooked with sugar and pureed. Fresh berries can be served at a moment’s notice over ice cream or under a dollop of sweetened whip cream, for a dessert with immediate satisfaction. Every type of berry can be used to flavor ice creams, sorbets and other frozen desserts, as well as in baked desserts like pies, cakes, buckles, cobblers and slumps. Berries pair well with stone fruits, and even tree fruits in both fresh and baked desserts.
Stone Fruits
Oregon-grown stone fruits include apricots, cherries, nectarines, peaches and plums. Cherries arrive first, in June, with apricots, nectarines and peaches following in July. By August, plums round out the selection of ripe, pitted fruits. The trick is buying these fruits at their peak of ripeness. Unlike berries, whose ripeness can be easily recognized by color, pigmentation is not always a telltale indicator with stone fruit. A thumb test is usually the best way to know if a stone fruit is ripe or needs more time to reach perfection. These fruits are great ones to buy at farm stands or farmer’s market, where you know that they were picked ripe off the tree. Stone fruits can mostly be used
Strawberry-Riesling Granita (Serves 6)
A granita is essentially a frozen mixture of water, sugar and liquid flavoring such as fruit juice, wine or coffee. The texture is slightly granular, differentiating it from a sorbet. This adultonly dessert is perfect for summer evenings after a satisfying meal. Cold and refreshing, it can be scooped into dessert cups and eaten with a spoon or served in small glasses with straws to slurp it up. Note: an ice cream maker is necessary for this recipe.
Ingredients:
2 cups rinsed and hulled strawberries, cut into quarters 1 750-ml bottle of Northwest dry Riesling 1 tablespoon fresh lemon juice 2 tablespoons sugar
Method: interchangeably in cooking. With few exceptions, the results will be equally tasty. Like berries, stone fruits can be pureed for sauces or to flavor an ice cream base. At their peak, a fresh stone fruit stands alone as a healthy, low-calorie dessert. If you find yourself with a bowl — or worse, a case — of stone fruits that seem unlikely to reach their peak when you would like, baking them in a cobbler, crisp or cake is the best solution. Cooking stone fruits can bring out a sweetness that you would not have believed possible when tasting them raw. Stone fruits combine well with each other and with berries, as in nectarine-cherry crisp or peach-blueberry cobbler.
Tree Fruits
The apples and pears grown in the Hood River Valley and southern Oregon are worldfamous. And unlike other fruits grown in this state, different varieties of apples and pears are available almost year-round. But autumn is prime time for
the freshest produce and best selection of these tree fruits. Before you choose a variety of apple, it is best to consider what you’ll do with it. Different varieties are better suited for different purposes. Good apple varieties for eating fresh include the Macintosh, Gala, Fuji, Honeycrisp, Red Delicious, and the Jonathon. If you plan to bake them in a cobbler, crisp or pie, try Granny Smith, Jonagold, Golden Delicious, Pink Lady or Braeburn. Most people prefer Bosc and Anjou pears for baking or poaching and Bartlett pears for making sauces or pear butter. All pears, if properly ripened, are well-suited for eating raw. For a creative spin on any fruity summer dessert, consider using other locallygrown or produced products in recipes. Adding or substituting hazelnuts, fresh goat cheese, wines and ports, fresh herbs, honey or flours made or grown in Oregon creates an even stronger tie between what we eat and where we live.
Puree strawberries, Riesling, lemon juice and sugar in a blender until liquefied. Pour into an ice cream maker and process according to manufacturer’s instructions. Serve immediately or transfer to a lidded container and freeze.
U MAGAZINE | Summer 2012 | 17
High Desert Life Styles by Annissa Anderson, for The Bulletin Special Projects
Summer sandals should be strappy and sassy, but because they often get worn every day and all day long, they should also be wearable. Today’s women can have it all because the footwear industry has delivered an unending array of fantastic comfort sandals this summer — in unexpected colors, with creative adornments and the most comfortable footbeds and soles ever! This summer, try not to limit yourself to the same old sandal colors. Yes, neutrals are back, but a playful array of jellybean-colored options will beckon to your fun, flirty side. Look for all shades of orange, as well as turquoise blue, lime green and bright red. And what about a turquoise stone, multi-colored bead designs or a soft nubuck flower to add interest and attention to your feet?
Creativity with straps — around the ankle, criss-crossing the foot, buckled, and even with Velcro for a custom fit — means many more styles from shoemakers. And for even more diversity, pay close attention to the heels — you’ll see combinations of cork, leather, suede and textural designs from rope, jute and more. Many of the sandal choices out there are just as comfortable — or more — than worn-in sneakers. Look for cushioned footbeds with extra arch support and rubber soles in sporty sandals. In dressier sandals, soft suede and memory foam footbeds
often cover shock-absorbing polyurethane outsole or cork heels. Wedges and chunky heels offer height with a more stable platform for high-dessert activities.
right sandal is out there. Here are a few suggestions that come with foot-friendly features:
Ten-mile hike under the hot summer sun? Summer festival amongst the fashion divas of Central Oregon? Favorite cousin’s wedding? No matter the occasion, the
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Photos by Nicole Werner
1. EL Naturalista “Senda Granada”
$175 at North Soles Footwear, downtown Bend: The large, stable heel of the Senda Granada is designed to absorb shock to the heel of the foot with each step. The most unique aspect of the sandal is its fabric support strap, which naturally wraps around the foot without harsh rubbing. 18 | Summer 2012 | U MAGAZINE
2. Dansko “Tasha”
$130 at Shoe Inn at the Forum Shopping Center, Bend: Donning a pair of these, you may find yourself dancing in unexpected places. Soft leather straps will keep your feet in place on top of Dansko’s suede-lined footbed. The famously stable, wood-look clog heel, ideal for dancing on a variety of surfaces, also provides shock absorption and unexpected flexibility.
3. Olukai “Paniolo”
$85 at Sundance in Sisters and Acadia Footwear in the Old Mill, Bend: The ocean lifestyle is merely a state of mind. Slip into the ultimate in flip-flop styling with Olukai’s anatomical compression-molded EVA midsole with leather, saddle-inspired cover and non-marking gum rubber outsole.
4. Keen “Venice H2”
$94.95 at Sundance in Sisters: Walking the dog sometimes means getting wet. Be ready to retrieve the stick yourself with the ultimate in waterproof walking comfort. Get excellent traction on varied terrain in an open-strapped sandal that comes in a variety of neutrals and bright summer colors.
Sandals are a girl’s next-best friend. This summer, styles have evolved to keep you comfortable whether you’re dressing up or playing hard. 5. Think “Soso”
5
2
$190 at Acadia Footwear in the Old Mill, Bend: Your feet will purr in these Austrian-made sandals with barelythere adjustable straps and cushioned sole on a kitten heel. They’ll also put your conscience to rest; Think shoes are organically tanned and colored with allnatural vegetable dyes.
4
7. Söfft “Bijou” in Cognac
$110 at Acadia Footwear in the Old Mill, Bend: Meaning “jewel” in French, this flirty espadrille-style sandal flaunts a high, jute-wrapped platform wedge sole with rubber bottom and two-tone flower embellishment. Enjoy high style in a handmade European sandal with state-of-the-art comfort features.
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6 6. Cydwoq “Key” Sandal
7
$89 at North Soles Footwear, downtown Bend: For those who enjoy unique architecture in their fashion while enjoying lightweight comfort and quality materials, the Cydwoq Key sandal should fit the bill. This sandal supports the sole and shines with the soft texture of crocodile. The lowprofile heel has rubber traction.
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U MAGAZINE | Summer 2012 | 19
TO YOUR HEALTH
Fixing the Leak.
Urinary incontinence, defined as the involuntary loss of urine, affects 25 million American adults. Fear and embarrassment about your bladder problems can isolate you from work, friends and family. Dancing at your daughter’s wedding or taking a long trip might cause you stress and anxiety. Some people will limit their activities to avoid a situation that might result in leakage, and their embarrassment makes them feel that they can’t talk to anyone about this. Many people even feel uncomfortable discussing it with their doctor. Individuals will struggle with incontinence for 6 years on average before they bring it up with their physician. On the other end of the spectrum, some people feel that incontinence is a normal part of the aging process.
UPCOMING CLASSES, SEMINARS & EVENTS
Although incontinence is a common problem, it is not a normal part of aging, nor is it something you just have to live with. Although all incontinence results in wetness, there are various types of incontinence. Stress incontinence is leakage that is associated with physical activity such as coughing, sneezing, laughing or exercising. With urge incontinence, one will feel a strong urge to urinate that can’t be controlled. This is sometimes associated with overactive bladder where an individual must urinate very frequently and often cannot delay a trip to the bathroom once the urge strikes. Other forms of incontinence include overflow incontinence, neurogenic incontinence, and asensate incontinence.
Some people will limit their activities to avoid a situation that might result in leakage When you see your doctor, he or she will begin by asking you a lot of questions about your bladder habits as well as what factors might
precipitate a leakage episode. You should also share your dietary habits, since the type and amount of fluids that you consume can directly impact your urinary pattern. By understanding what type of incontinence you might have, your doctor will be able to recommend appropriate treatment options that can be tailored to your specific issues. Doctors hope to diminish the social stigma associated with incontinence and to open a dialog between patients and their physicians. Once people can discuss a problem, we can take steps to solve it. If incontinence is keeping you from doing the activities that you enjoy, talk to your doctor or the specialists at Bend Urology to discuss your options.
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by Kari Mauser, for The Bulletin Special Projects A smile. Usually, it’s one of the first things we notice about another person. Warm and welcoming. Big and exuberant. Small and shy. A smile is a huge part of a first impression and an integral part of every relationship. It’s non-verbal communication between people who just met and between people who’ve known each other forever. A smile gives our words impact, sincerity. A smile connects us. It is no wonder, then, that we all want to have a nice smile. “People see their smile in the mirror as a projection of themselves,” said Dr. Phillippe Freeman, DMD, Deschutes Dental Center. “We all want to be sociable and to have good self-esteem, so we want a pretty smile.” As a society, we are surrounded by images in the media, and it is there that we see the bright, white, perfect teeth, Dr. Freeman explained. And that, he added, is where we tend to grade ourselves, our smiles, our teeth. If we look in the mirror and the image reflects dull, yellow or grey teeth, our smiles fade — dissatisfied. But with today’s teeth-whitening technology, virtually everyone — from teenagers to grandparents — can improve the brightness of their teeth and get at least a little closer to fitting the old saying, “Show me your pearly whites.” According to Dr. Stephen Schwam, DDS, teeth have four types of coloring: gray, yellow, brown and orange. How much color saturation is in the teeth affects how white they can become. “It’s like taking dark red paint, and if you de-saturate it with white paint, eventually you will have very light pink,” he said. While most discoloration issues have potential to be improved by whitening, the process does not render the same results for everyone. “I quit guessing how white people’s teeth will get because it is so variable,” Dr. Freeman explained, adding that nothing specific can pre-determine how a person’s teeth will respond to the process. When his two sisters decided to whiten, they went for the exact same treatment. In the end, one of them was upset because her teeth did not whiten nearly as well as her sister’s.
“People see their smile in the mirror as a projection of themselves. We all want to be sociable and to have good self-esteem, so we want a pretty smile.” “So, while everybody can get lighter in color, there are definitely differences in how far individuals can get their teeth to go,” Dr. Freeman said. There are essentially two types of staining: surface stains caused by things such as coffee, tea, red wine and tobacco, and intrinsic or internal staining that increases as we age. U MAGAZINE | Summer 2012 | 21
To combat the staining or discoloration of our teeth, there are four options to consider. Over-the-counter whitening products include pastes and strips. While the pastes use abrasives to remove surface stains, they’re limited to that. Even if they contain peroxide, according to Dr. Freeman, the peroxide is not on your teeth long enough to have an impact. Strips are economical — $15 to $45, on average — but in Dr. Freeman’s 20 years’ experience, at least 90 percent of people who try them are disappointed. “The FDA is not going to let the general public have a product that is as strong as what you can get from the dentist,” he said. Take-home trays that are fabricated at the dentist’s office to fit your teeth come with a much stronger product that is regulated by the FDA. The cost can range from $100 to $400, a difference that is often simply whether a dental practice offers the service for profit, or at cost as a perk for their patients, or even as a special to attract new patients. Different strength gels are available based on whether a patient prefers to use the product 30 to 60 minutes once or twice a day, or to keep the tray in place overnight. The whitening is a gradual day-by-day process, where each day builds on the results of the previous day. That’s why, according to Dr. Freeman, it’s important to be consistent and wear the trays daily. “If you do it for three or four days and then forget for a day or two, then you are kind of starting over,” he said. “You won’t get the
22 | Summer 2012 | U MAGAZINE
same effect.” The period of time it takes to reach a desired whiteness varies. Some people will find they are four shades brighter in just 10 days while others require closer to 30. Some people don’t have the patience or the discipline that the take-home system requires. The best option, then, is in-office whitening. Dr. Freeman explained that while this option is absolutely no more effective than the take-home kits, the whitening is accomplished in only one sitting that typically lasts about 90 minutes. With your teeth isolated, a strong gel is applied, and then a light or even a laser is shined on your teeth. The process is repeated three or four times in a sitting, and then you will walk out of the office with a brighter, whiter smile. Though the outcome is ultimately the same, the cost is higher for inoffice whitening, ranging from $400
to $1,000. Most dentists include takehome trays for their patients so they can use them for at-home touch-ups later, having only then to buy the gel for around $30. While the immediate gratification of in-office whitening is exciting, Dr. Freeman appreciates that a take-home kit allows each person to control how white they want to go. “You can look at your smile every day, and when you get to where you think it looks great, you stop,” he said. “That’s a great option because snow white never looks right, it just looks completely unnatural.” But however white someone wants to go, feeling good about their smile is priceless. “Since I have restored and changed people’s smiles … sometimes it is life changing,” Dr. Schwam said. There are people, he described, who are very introverted and docile, who won’t smile with their teeth showing. But after a “smile makeover,” everything can change.
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CARING FOR OTHERS
WHAT IS IN-HOME CARE? The desire to remain living at home has created an emergence of a service industry, “in-home care”, to meet this increasing demand. A range of companionship, supervision and personal care services are provided by in-home care agencies in the comfort and convenience of a person’s home, making it possible for them to remain living at home rather than moving into a facility. Increasingly, people are choosing to live independently while receiving in-home care services through an agency as their physical and cognitive abilities diminish. Most seniors want to age independently at home and not burden their family. In-home care services from an agency makes that possible. Care in the home may include skilled home health care services and non-medical services. Home Health care means skilled nursing care and in-home care means non-medical or custodial care. The differences between the two is important as they help to determine the level of care provided which determines the cost and funding
sources available to pay for care. While there are differences in the terms describing aspects of home health care or in-home care, most elderly individuals will eventually need both at some point.
ACTIVITIES OF DAILY LIVING
Non-medical services may include personal care, companionship and supervision, and assistance with tasks of daily living such as medication reminders, laundry, light housekeeping, meal preparation, shopping, transportation and escorts to medical appointments. Determining if a loved one needs in-home care assistance is easier if you know what to look for and the questions to ask. Revealing questions should be asked while observing patterns of behavior and neglect within these areas:
Consistent forgetfulness about where things are, getting lost walking or driving, confusion, loss of reasoning skills, inability to find the right word or complete a sentence, wandering, forgetting how to use ordinary things like a pencil, consistently forgetting to close windows or lock doors.
Nancy Webre, BS, MS CEO/Owner, Geriatric Care Manager
Difficulty eating, cooking, dressing, walking or managing medications.
COGNITIVE ABILITIES
ISOLATION
Lack of interest in activities, hobbies or friendships. No access to transportation.
RESPONSIBILITY TASKS Spoiled food in the refrigerator, unopened mail, unpaid bills, unfilled prescriptions, laundry piled up.
ATTITUDE
Feelings of depression and despair, sadness, abuse of drugs or alcohol, paranoia, unusual argumentativeness or verbal abuse.
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HEALTH CONDITION
Changes in appetite, weight, sleeping too much or too little, dehydration, general fatigue, hearing loss, incontinence, bruising, spilling or dropping things.
PERSONAL HYGIENE
Infrequent bathing, bad body and/or mouth odor, sloppy appearance. In-home care may benefit not only older persons, but also needs of younger adults who are disabled or recuperating from an acute illness, chronically ill persons receiving medical treatment in the home, or diagnosed with a terminal illness. Receiving safe, effective and quality in-home care can enable one to remain in the comfort of their own home. If you or a loved one think you may benefit from in-home care services, contact Evergreen In-Home Care Services for free assessment and evaluation.
‘... show them
a better way’
Local ‘equitarian’ spreading knowledge about animal care. by Kathy Oxborrow, for The Bulletin Special Projects Shannon Findley didn’t always want to be a veterinarian. But when she decided that she probably wasn’t going to be a ballerina, healing animals was her next choice. When you listen to her talk about her passion for treating animals in underserved rural communities in the
U.S., Mexico and South America, you know she made the right decision — for her, the animals and their owners. Findley, a veterinarian at Bend Equine Medical Center in Tumalo, spends her vacations and her own money traveling to rural communities where animals are in desperate need of care. There’s actually a name for volunteers like Findley. They’re called equitarians, a play on the word
“humanitarians.” An equitarian is a person who provides education, leadership and assistance for working animals, which includes mules, horses and donkeys that are used primarily for family income, agriculture and/or transportation. “It really appealed to me because I wanted to do some humanitarian
As a volunteer with the organization Rural Veterinary Education and Teaching Service, Shannon Findley examines a horse in rural Central Mexico. Photos by Jim Westin
U MAGAZINE | Summer 2012 | 25
“It’s so simple. If you teach that guy, he teaches his friend and his neighbor and you’ve made a huge quality of life difference in that animal.”
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work with my veterinary degree,” she said. Through a nonprofit organization called Rural Veterinary Education and Teaching Service (R-VETS), Findley, along with three other vets and four veterinary students, spent two weeks last April in rural Central Mexico communities near the city of San Miguel de Allende. In one week, the team worked on 2,000 animals and one day treated 310 horses. The R-VETS website makes it clear that these trips aren’t for everyone. You may sleep on the floor, have cold showers or none at all, eat sporadically and work 16-hour days. The veterinarians provide all kinds of treatment — vaccinations, deworming, wound care, hoof care and minor surgeries — and offer a lot of education. They don’t want to come back every year; they want to create sustainability. “It’s so simple,” she said. “If you teach that guy, he teaches his friend and his neighbor and you’ve made a huge quality of life difference in that animal.” Horse handling skills are equally important because many of the horses are wild. “They’re defensive because a lot of the time they’re mistreated,” said Findley. Horses are not born mean but can become mean because of abuse. “They come at you with their teeth; they come at you with their front feet,” she said. According to Findley, the manhandling of animals comes from ignorance and not from lack of caring. That’s why educating animal owners is so important. “When you can show them a better way, it’s very powerful,” she said. R-VETS holds community events where they talk about basic care because typical
owners don’t know how to provide for the basic needs of their animals. One of the biggest challenges for Findley has been not judging the animal owners. She learned that lesson early on when still a student at University of California at Davis. It was during her first volunteer trip to the Hoopa Indian Reservation in northwestern California. His name was Wesley, and he showed up with a cat inside a box. “He had no teeth, and he smelled,” she recalled. He started to cry because he was worried that his cat was overdue for its vaccinations because the previous year, the veterinarians had arrived a week earlier. When she opened the box, she found a longhaired cat that was “impeccably” groomed. Wesley had walked
five miles, and it had taken him two hours to get there. “He touched my heart so much because I had absolutely judged him,” she said. “I didn’t know that I was walking into a story that I would remember forever.” During a trip to Peru in an area that had no electricity and water and was only accessible by foot, the team of volunteer vets discovered that the horses were only getting watered once a week. As a result, the horses had colic and the owners believed it was because a spider had bitten them, not because of lack of water. “Some things you can change and some you can’t because the beliefs are very embedded in the culture,” she said. So Findley focuses on the things that she can change. Some solutions are very simple,
like the man who brought his donkey to her with very bad saddle sores. He showed up with 10 pads under the saddle. She showed him how to make alterations to the saddle to stop the sores. “He was trying to do something,” she said. “He just didn’t know how to make it better.”
Findley says one of the most important lessons she’s learned from her experiences with R-VETS is that you really can change the world a little bit at a time by letting go of your preconceived notions about people. For more information, visit www.r-vets.org.
Proud Medical providers for CASCADE CYCLING CLASSIC
Redmond • 541-548-9159 Bend • 541-388-2333 U MAGAZINE | Summer 2012 | 27
At the Workplace
by Connie Worrell-Druliner, for The Bulletin
Your best impressions Make a positive impression with potential employers.
Starting your career in today’s hiring environment can be challenging, including making a positive, memorable impression with people who could be your employer. There are several ways you can be proactive to ensure a potential boss will have a great first and ongoing impression of who you are.
Social Media
Today, your first opportunity to present yourself after applying for a job is not in person; it’s online. If they are interested in finding more about you, most businesses you contact for potential employment will do a simple Internet search of your name to look at what you or someone else has posted about you online. According to online image company Reppler, 91 percent of recruiters screened prospective employees through social media, and 69 percent said they rejected a candidate based on what they saw on a candidate’s social media profiles. Take the first step and do the same thing. Search your name and see what sites pop up that include information about you, then check each social media site you have a profile on and make sure you don’t have any embarrassing or unprofessional postings. You should also make sure your information is updated and correlates with information you included on your résumé and cover letter.
The Interview
Most likely, the next time you will be in front of an employer is for an interview. There are two important tips to
28 | Summer 2012 | U MAGAZINE
remember when preparing for an interview to make sure you leave knowing it went well. First, remember that the business is obviously interested in you if they are willing to take the time to talk with you for a little while. So be confident in your abilities and what you have to offer. Next, do the proper research on the company you’re interviewing with and be ready to offer a few practical solutions you believe helps improve the company.
“Don’t just recite your job description in a generic way that makes you interchangeable with any person in the same position before and/or after you,” said career coach Wendy Doulton. “Know and show what you bring to the table. Own your interview!”
Give Thanks
Finally, follow up your interview with a personalized, handwritten thank you note to the interviewer. With the instant access of email,
“Don’t just recite your job description in a generic way that makes you interchangeable... Know and show what you bring to the table. Own your interview!” handwritten letters are less and less common, so sending a simple and grateful thank you note will help you stand out from the crowd of candidates. Make sure to also follow up through an email or phone call in the days after the interview if you don’t hear anything to find out where they are in the process. If after being fully prepared and leaving an interview excited, you don’t get the job, don’t be discouraged. Consider asking the interviewer for some feedback on what you can do to improve your chances of getting a job.
A rejection is not the end of your job search; it’s just another learning opportunity for you to grow as you continue moving forward in pursuit of a great job. A positive reaction to being turned down for a job helps display great character and maturity to other employers, so make sure you react positively when you get the news and if you decide to post the news on your social media sites.
Connie Worrell-Druliner
is the founder of a locally owned business, Express Employment Professionals, offering human resource solutions. Express can help your organization, by finding qualified workers, solving your retention needs, and providing knowledge based training to your workforce.
U MAGAZINE | Summer 2012 | 29
What to do... Family:
Saturday-Sunday, July 14-15 BEND SUMMER FESTIVAL: Featuring artists, vendors, art demonstrations, live music and more; free; 11 a.m.-11 p.m.; downtown Bend; www.c3events.com. Friday-Sunday, July 20-22 BALLOONS OVER BEND CHILDREN’S FESTIVAL: Balloons launch over Bend, weather permitting; followed by a Night Glow; free; Riverbend Park, Southwest Columbia Street and Southwest Shevlin Hixon Drive; 541-323-0964 or www.balloonsoverbend.com. Saturay, July 21 CASCADE CYCLING CLASSIC: The Twilight Downtown Criterium takes place on Wall and Bond streets,
between Oregon and Idaho avenues; free for spectators; 5:45 p.m.; downtown Bend; 541-388-0002 or www.cascade-classic.org.
Arts:
SISTERS OUTDOOR QUILT SHOW: The 37th annual show features a display of more than 1,300 quilts; free; 9:30 a.m.-5 p.m.; downtown Sisters; 541-549-0989 or www. sistersoutdoorquiltshow.org. Friday, Aug. 3 FIRST FRIDAY GALLERY WALK: Event includes art exhibit openings, artist talks, live music, wine and food in downtown Bend and the Old Mill District; free; 5-9 p.m.. Friday-Sunday, Aug. 10-12 SUNRIVER ART FAIRE: A juried
U Magazine’s selection of upcoming events to definitely include on your “must do” list. art show showcasing 60 artists, with demonstrations, a kids center and more; free admission; Village at Sunriver, 57100 Beaver Drive; 877269-2580, sunriverartfaire@yahoo. com or www.sunriverartfaire.com. Thursday-Saturday, Aug. 23-25 SHAKESPEARE IN THE PARK: Featuring a performance of “Romeo & Juliet” by Cat Call Productions; $20-$75; doors open 5 p.m.; Drake Park, Bend; 541-323-0964 or www. bendticket.com.
Music:
Saturay, July 21 CHRIS ISAAK: The Californian crooner performs; $39 or $69 reserved, plus fees; 6:30 p.m., gates open 5 p.m.; Les Schwab
Amphitheater, Bend; 541-318-5457 or www.bendconcerts.com. Tuesday, Aug. 7 COUNTING CROWS: The rock band comes to Bend as part of The Outlaw Roadshow, with We Are Augustines, Kasey Anderson and The Honkies and Field Report; $39 or $75 reserved, plus fees; 6 p.m., gates open 5 p.m.; Les Schwab Amphitheater, Bend; 541-318-5457 or www.bendconcerts.com. Wednesday, Aug. 15 NORAH JONES: The mellow pop artist performs; $39 or $60 reserved, plus fees; 6:30 p.m., gates open 5 p.m.; Les Schwab Amphitheater, Bend; 541-318-5457 or www. bendconcerts.com.
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DR. BERNDT is a board certified Anesthesiologist and certified in age management medicine. DR. BERNDT has joined the Central Oregon office of Pinnacle Pain Center where he is practicing in comprehensive pain management medicine. Dr. Berndt’s approach includes interventional spine and joint procedures and multi-modality medical management. DR. BERNDT is now accepting new patients by physician referrals. You can reach his office at:
541.323.3363 1693 SW Chandler Ave. Ste. 260, Bend, OR 97702
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Food & Drink:
Saturay, July 21 HIGH DESERT GARDEN TOUR: View six gardens in the Bend area in a self-guided tour; $10, free ages 16 and younger; 9 a.m.-3 p.m.541548-6088 or http://extension. oregonstate.edu/deschutes. FARM TO FORK DINNER: Eat and drink locally produced food and tour the farm; $75 by check, $85 by credit card; 5 p.m.; Fields Farm, 61915 Pettigrew Road, Bend; 503-473-3952 or www. farmtoforkevents.com/purchase.
Just Unwind:
Sunday, July 22 BILL COSBY: The legendary comedian and actor performs; $32-$54; 1 p.m.; Deschutes County Fair & Expo Center, Hooker Creek Event Center, 3800 S.W. Airport Way, Redmond; www.c3events. com.
SUMMER SUNDAY CONCERT: The roots band Farewell Drifters performs; free; 2:30-4:30 p.m.; Les Schwab Amphitheater, Bend; 541322-9383 or www.bendconcerts. com. Saturday, July 28 BEER FOR BOOBIES: Event features live music, a silent auction and a men’s best-chest competition; proceeds benefit Sara’s Project; free admission; 5-10 p.m.; Cross Creek Cafe, 507 SW 8th St., Redmond; 541-548-2883. Thurs-Sat, Aug. 16-18 BEND BREWFEST: Event includes tastings from multiple brewers, food vendors and more; children admitted until 7 p.m.; ID required for entry; free admission, must purchase mug and tasting tokens; Les Schwab Amphitheater, Bend; 541-312-8510 or www.bendbrewfest. com. Register Now! Class Starts September 6, 2012 Online at www.cocc.edu/ContinuingEd or call (541) 383-7270
RAPID ACCESS: Westside Family Clinic
CALL 541.382.1811 TO RESERVE YOUR SPACE IN THE NEXT EDITION OF U MAGAZINE.
1460 NE Medical Center Drive Bend, OR 97701 • 541-382-9383 www.corapc.com in conjunction with: www.cascademedicalimaging.com
Dr. Evelyn Brust N.D., L.Ac
541-383-3424
1245 NW Galveston Avenue Bend, Oregon WestsideFamilyClinic.com
Catherine Muensterman
Catherine graduated from Vidal Sassoon Academy in Los Angeles in 1982. Previously the owner of her own salon business in Santa Barbara for 21 years, she was also the house stylist for La Belle Modeling Agency. Catherine takes one client at a time allowing her to focus completely on your needs. She considers your lifestyle, body structure and facial features to create a look tailored just for you. Catherine listens carefully and gives helpful suggestions resulting with a finished hairstyle that’s exactly what you want.
Bend 541-388-2333
Redmond 541-548-9159
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541-419-5181
Rachel Collins-Goss RN, CCE 62910 OB Riley Rd #140 521 Colorado Ave. Bend OR 97701 www.bendhairsalon.com 541-848-1060
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1592 NW Remarkable Dr., Bend, OR 97701
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