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February / March 2015


All In The Family Local Family Business, Working Together to Make it Happen


Mercedes Benz of Salem Presents The Mercedes-Benz SL-Class

Drive the Legend That Was Born in New York City The debut of the sixth-generation SL coupe/roadster marked the 60th anniversary of the iconic Mercedes-Benz SL. Initially intended as nothing more than an abbreviation for “super” and “light,” the name “SL” has been the best-known model in the Mercedes-Benz line for 60 years. The first-ever SL was a race car, totally unlike its contemporary sports/racing cars of 1952. With its innovative tubular space frame, teardrop-shaped aluminum body, gullwing doors and

direct-fuel-injection engine, the 300SL caused a stir in the motorsports world. Winning both Le Mans and the famed Carrera Panamericana that year made the 300SL race car’s debut season a sensation. To the surprise of many, the company began production of the road-going SL in 1954, debuting the production 300SL Gullwing not in Frankfurt, Paris or even in Europe, but in New York, starting a lasting legacy of exciting SL sports cars from Mercedes-Benz.

Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148

t h o n e r A G r r o e F at Year s k n a ! Th

55 Properties! Listed and Sold in 2014

Our Inventory is Low! I currently have ready and willing buyers looking for the following property types:

Historic home in Corvallis, 3+bedrooms, 2+ baths, some backyard would be nice, restored or well-kept and updated, up to $450,000


Within 2 miles (prefer less) from campus but not in student rental area, 3+bedrooms, 1.5+ baths, good condition, 1300sqft +/-, up to $300,000 Single level home or all major rooms incl master on main, around 2500 sqft, 3+bedrooms/2+baths, quiet, private, larger lot, in city of Corvallis, up to $550,000 Single level home or all major rooms incl master on main, large, sunny backyard (!), in city of Corvallis, up to $450,000 Charming home, wood floors, fireplace, 1500-2500sqft +/-, in city of Corvallis, up to $350,000 Investment property, multi family in city of Corvallis, up to $800,000, cash buyer Small house as close to campus as possible, 2+bedrooms, 1+ baths, up to $225,000, cash buyer Rural property up to 15 miles around Corvallis (preferably north/north west), 5+ acres, private, fenced a plus, house in decent condition, up to $350,000 Semirural property, 1-5 ac, small house, outbuilding for barn, within 15 driving min from Campus, up to $250,000 Lewisburg or comparable location, 8+ acres, views (!), house in good condition but does not need to be totally up to date, 3+bedrooms/2+ baths up to $900,000.

©2015 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each office is independently owned and operated. Information deemed reliable, but not guaranteed.

Annette Sievert


“Have Expectations”

contact Annette C. 541-207-5551



“The first thing we build is trust”

340 SW 2nd St, #2 Downtown Corvallis

541.753.5660 CCB# 95845

Feb / March 15

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Volume 6 No 1

FEATURES 22 Getaway Crater Lake Lodge

19 All in the Family Local Business Done Right

36 From Italy to Oregon Celebrate the pig!

22 19

24 Local Photos Oregon Photographers

{ Cover Photo: Jayce Giddens {

36 24


If we can make this look good, imagine what we can do for your home!

Before Historic Caton House built in 1857 and remodeled by Corvallis Custom Kitchens and Baths in 2007

After (541) 758-6141 • • Corner of 4th & Polk, Corvallis Tue.-Fri. 10-6pm & Sat. 10-3pm ccb#78749

Willamette Living Departments

Regulars 14 13 16 12 28

Ask Annette Mike on Health In the Garden Publisher’s Note Bonnie Milletto

The 411

10 Volunteer Here 26 Offbeat Oregon History

Eating Well in the Valley 38 Food & Wine Pairings 42 The Dining Guide 40 Farmer Chrissie’s Pig Tips Home

33 Remodeling a Historic Home 34 All at Once, Or Room by Room?



The most current state-of-the-art fitness equipment, and trained staff available to answer your questions. More than 120 hrs. per week of group exercise classes including Zumba, Nia, Pilates, 3 types of yoga, Step, Cardio, Goup Power (weights) and even Line Dancing!

30 Local Docs in Haiti 31 Soap, Maybe Not Out and About 46 The Hot Ticket 44 Artist Recognized


Aquatic Exercise Classes

2 indoor pools for classes and lap swimming Warm water pool for therapy fitness for arthritis, fibromyalgia and orthopedic type issues Connect with us on Facebook for current events, specials and more!

2855 NW 29th St. in Corvallis Call Us Today at 541-757-8559


Large dance floors and entertainment space · Creative, customized menus · Pre-function, wedding and dining areas all under one roof · Inspiring decorating options · Fun to formal, elaborate to simple, we’ll make it unforgettable for you

UNFORGETTABLE. PERFECTION. Perfect indoor venue (no worries about weather) for up to 800 guests · Small or large groups · Dedicated, meticulous and professional staff · Central downtown location with free parking and adjoining hotel · Complete audio-visual services

FOR INSPIRATION, VISIT SALEMCONVENTIONCENTER.ORG/WEDDINGS OR CALL 503-589-1700 TO TALK WITH ONE OF OUR PERSONABLE STAFF This advertisement is made possible in part by funding from City of Salem Transient Occupancy Tax

The 411

Volunteer Opportunity!

Calling All Volunteers! PHOTO

Canning operations 1942: “Canning Operations: Working together in canning the family’s winter food supply gives these boys and girls an active interest in the Home, the spirit of industry and a sense of self-reliance & self confidence.”

Want to Help? You can feel the same sense of industry as these hard working young people in 1942! The Historic Children’s Farm Home School has a long history of helping children and families from all over Oregon. After an extensive rennovation, the old school reopened in 2012 as a healing center for children and families, and a vibrant community resource open to the public.


Today, the old school needs your help in the form of volunteerism. Call Cheri Galvin at the Farm Home for details. Get outta the house, make new friends, and help make a difference in a childs life. Call today. Cheri Galvin: 541-758-5953 eMail:


the annex “t r e n d shop” 214 SW Jefferson

5 41.75 8.9 0 9 9

the main store

the alley

3 12 SW 3rd St.

men’s fashion

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321 SW Jefferson


5 41.753.4 0 69

In Downtown Corvallis!


Willamette Living Magazine

Feb / March 2015





Scott & Gayanne Alexander Willamette Living is published every two months by Willamette Life Media LLC General Inquiries:

Scott Alexander, Publisher


Editorial / Subscription Inquiry

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Advertising Scott Alexander Heather Bublitz-Newton

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Kate Alexander Comments, Corrections & Questions VISIT US ONLINE AT WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregon’s Willamette Valley, connects communities, and welcomes guests to our beautiful area six times a year in print, and online. Subscription Information Send $12 for a full year (6 issues) to: Willamette Living Magazine 922 NW Circle Blvd Suite 160 - 179 Corvallis, OR 97330 All editorial material, including comments, opinion and statements of fact appearing in this publication, represents the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements is not to be construed as an endorsement of products or services offered unless it is specifically stated in the ad that there is such approval or endorsement.

Grace Good Health Optimal Health for Men and Women of all Ages

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Menopause, PMS, Thyroid, Adrenal, Insulin Resistance, Poor Libido

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Personalized Weight Loss Programs HCG Protocol, First Line Therapy


442 NW 4th St Suite 101 In Corvallis

Dr. Thomas Rogers N.D.

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w w w. g r a c e g o o d h e a l t h . c o m Willamette Living Magazine


From the Publisher *Check out Cathy’s web site:


I can hardly believe it’s the start of our sixth year. We’ve had a lot of fun putting the magazine together for the last five years, from day one when we were printing mock-ups to show our (then potential) advertisers, to now. We’ve developed quite a following. Where are most of those advertisers from day one? Still aboard. Thank you all so much for your support. Our new year’s resolution is to continue to grow our business, and increase the scope, reach and page count of Willamette Living. A tall order, but we’re up to the task. In this issue, we’re looking at some

other local family businesses who do a great job. Some of them fairly new, some have been in business in the area for decades, and some... closing in on a century. We salute them, and admire their fortitude. Being in business for yourself is not easy, and doing it with family can be... challenging. Of course the upside is doing it with family is it’s also one of the most rewarding things I can think of. As a part of our efforts to expand our coverage of the Northwest food revolution, we’ve got some great articles about what to do with the the local bounty. One is a report from Kathleen

Bauer about an age-old italian tradition brought home to Oregon by none other than *Cathy Whims - great chef, owner of Nostrana in Portland, and just downright cool lady. If you’re not quite sure, Farmer Chrissie of Kookoolan farms has provided us with all the info you need to find and prepare a divine swine! As always, thank you so much for reading and we look forward to bringing you more!

Scott Alexander, Publisher

875 SW 26th Street, Corvallis OR 97331 (541) 737-2402

Giustina Gallery at The LaSells Stewart Center

Oregon Wonders: Crater Lake and Oregon State Parks

The art show is a Plein Air style exhibit. Share memories through fine art mediums of Oregon’s many wonders, from state and national parks, to the unique beauty of Crater Lake.

Exhibit Dates, August 24th September 30th 2015

Art Submission Deadline, August 7th 2015

Reception, August 28th 2015 6:30pm to 8:30pm

Art submission criteria available at: Interested in upcoming events? Scan the QR Code or visit


Willamette Living Magazine


show your creative side



Feb / March 2015

Motivation From Within This article is NOT for those of you who are already highly motivated and have found a health and fitness style that works for you. You fine folks just go right ahead and enjoy what you’re doing. I know you have a wonderful plan. I can tell when our paths cross, and I hear the enthusiasm in your voice, and the very descriptive details you give me of your exercise adventures.  This coaching session is for the many out there that want to be healthy. Want to enjoy physical activity. But just can’t seem to find a way that works for them. Every year at this time you make a plan to exercise more. Eat better. Because we know it’s the right thing to do. We have the data, but why do a lot of people stop, or drop out, and a few continue on. In fact some participate on an even more frequent basis?     Motivation... it starts on the inside In today’s busy world, a world that constantly sends us queues and messages to sit a lot & eat more, it takes a lot of motivation and desire to move more and exercise. Why does it seem to be easy for some people to navigate through stress, and tough times to stay engaged with health and fitness? Are they more disciplined? Is it built into their DNA?      INTRINSIC MOTIVATION People who are successful with exercise are what we call compliant, are intrinsically or internally motivated to engage in their health and fitness behaviors. Intrinsically motivated exercisers (walkers, runners, cyclists, people who lift a lot of weights, etc.) all ENJOY their exercise plan because the motivation and desire is coming from inside of them.  Let me repeat that again because this is a very significant key to success.   Intrinsically motivated people ENJOY the experience of the exercise. There’s no one telling them to do it. The desire to take the exercise class,


or TRAIN to do a 10K run is an enjoyable, meaningful experience. Like I mentioned in the beginning of this article, the motivated exercisers delight in telling me of their experiences. When YOU create the “ritual and routine” that works for you, that part of the day you spend in this experience enhances your total wellbeing. When created and calibrated with the right dosage of time, and effort,  a cascade of positive hormonal changes occur in your biology giving you the message that this is YOU. This is how “I” enjoy physical activity. Here’s the big payoff. When you’re intrinsically motivated in your health and fitness routine, the HEALTH BENEFITS take care of themselves. Weight, blood lipids (cholesterol, triglycerides, etc.), blood pressure all are lost, reduced, managed. Motivated exercisers don’t tend to have as many health issues, because they’re exercising for the ENJOYMENT of activity not because they HAVE to do it because their health is under siege.       EXTRINSIC MOTIVATION   In my 40 years in the health and fitness arena I’ve also seen people come in and out of exercise because of external motivation. When people do health or any life pursuit the probability of them staying with the activity is minimal when the motivation is generated by an outside factor. Good research has shown that when you reward someone with money, gifts, non-tangible type prizes to change a health behavior,  the person will only continue the behavior as long as the external reward is coming in. When the external reward stops, the health behavior usually stops. Extrinsic motivation though does work for short term goals. Weight loss, and training for an athletic event, are two examples. With external motivation coming from a fitness coach or a trainer, one can accomplish a certain goal to get to a certain weight/body

The 411

fat level, or finish a marathon. The down side is even though the goal was reached, a lot of times the experience, or process to get to the goal wasn’t enjoyable. In long term health and disease prevention this can be a detriment. Rather than health being part of a regular lifestyle, short term compliance using external drivers end up making this an occasional unpleasant experience.        Where intrinsic motivation starts in the lifespan. For some people this whole process starts at various times in their lives. People who grew up enjoying physical activity are more likely to continue with it at various levels through their lives. People who had good athletic experiences, and played team sports are more apt to be enjoying personal fitness today. But my years in this field have shown me that people can find internal motivation to start engaging in any aspect of health at any age. Years of research, and solid data from the National Weight Registry has shown that it sometimes takes people 7 times to try a health and fitness plan, till they find a way that works for them.    I ask you to consider some of the things I’ve brought up here.    Most importantly I ask you to keep trying to find an exercise style that works for you. Most people DON’T FAIL in exercise.  Most just haven’t found a way that works for THEM. Remember again. The successful, motivated people that exercise do it their way. They don’t try and measure up to someone else’s level, or style.   I’ve had the pleasure and pleasant experience through the years of seeing people make this personal transformation. When YOU DO, you’ll move from the traditional drudgery of the new year’s resolution season, to a yearly lifestyle of something you enjoy and look forward to.

A few keys to achieving intrinsic motivation Autonomy People are successful in changing their attitudes and behavior around any aspect of health when they can self-design how and when they want to do it. Fitness coaches and personal trainers are effective when they TEACH and ENCOURAGE  the individual to design their own way of exercising.   

Self-Efficacy The individual must feel internally confident that they be successful with their health plan. The more confident one is, the level of motivation increases. The “ritual and routine” I talked about earlier becomes more enjoyable because of the consistent success that’s been developed.  

Mike Waters MA is the health promotion director for Timberhill Athletic club. His subspecialty is helping people who struggle with finding health in their lives. For questions, comments on this piece or any other health topics he can be reached at or 541- 207-4368

Response Efficacy Will the exercise plan work? Intrinsic motivation is enhanced if the individual believes that they will get the health benefits of the exercise routine. This process usually starts in the early stages of engaging in the plan. We see this a lot in exercise and weight loss. Even with a lot of external information from media, fitness coaches, health educators, the individual must see the benefit of their self-designed efforts on the scale or how clothes are fitting. Even though I mentioned when the individual enjoys the experience, the health benefits will take care of themselves. When one has a more specific bench mark to achieve, the daily routine must match that specific goal. 

Willamette Living Magazine


The 411


“The Inventory is Low”

and... “Fix the Important Stuff”

The Corvallis housing market is always rather tight. But right now it is super tight. The inventory is so low that searching for homes can be a frustrating experience.

A pre-sale inspection can unearth the current problems and fixing them or at least being able to disclose and factoring them into the price will make for a much more pleasant and easy transaction.

While I am writing this we have 115 homes for sale within City limits. That is nothing, especially compared to the amount of buyers looking to get into a home right now.

Items like a roof that needs replacing or substantial dry rot can also be a financing issue if the appraiser calls issues out and makes them a contingency for the appraisal. VA and FHA financing requires intact exterior paint; peeling paint will be called out.

In some segments a buyer can see one or two houses – if they are lucky. Our company now has a list of buyer needs in our new Buyer’s Guide coming out soon. We were only allowed to list 2 per agent; I alone could add at least 10. So if you are thinking about selling, get on it. This is a good time! Interest rates are still historically low. There are many buyers waiting in the wings and when the right one comes up they are ready, willing, and able. In the last four weeks I won four bidding wars… Ready to sell? I strongly advise having a pre-sale inspection done. Even when you have enthusiastic buyers, the prospect of replacing galvanized pipes, fixing roof leaks or replacing a roof, replacing recalled electrical panels, rotted siding and collapsed sewer lines quickly puts a damper on that enthusiasm.

All of this has the potential to severely delay your transaction or even make it tank all together. It is not (only) about curb appeal, fresh paint, landscaping and staging. It is very much about the bones and substance of your property. So call your broker or find one online, after reading as many reviews as you can to form an opinion of who you want to work with.

Annette Annette Sievert is a top performing real estate broker with Coldwell Banker Valley Brokers in Corvallis, OR. Do you have a real estate question? Ask Annette: 541-207-5551

You are invited to the 11th Annual

Bridal Show

Sunday, February 22nd , 2015

Join us. It’s more than a place to dream up your next project. It’s a place to discover what’s inside you.

Show Hours: Noon

to 5 PM

Santiam Place Wedding & Event Hall 139 Main St., Lebanon LLC

Visit your local wedding professionals at Lebanon’s Great Little Bridal Show to help make your special day perfect!

Free Admission Door Prizes



Tues - Fri: 10am - 5pm Sat: 10am - 4pm Sun: 12pm - 4pm Mon: Closed



110 SW 3rd Street Corvallis, OR 97333 541-753-YARN (9276)

Willamette Living Magazine

Lebanon Bridal Show Is on Facebook

Feb / March 2015

Spring is on the Way With

The promise of luxurious, lavender blooms for all to enjoy.

• 250 Loose Leaf Teas • Coffee & Tea Accessories • 20 Freshly Roasted Coffees • Chocolates & Licorice

! e e ff o C n w O r u O t We Roas

Your local coffee & tea store 215 NW Monroe, Corvallis Ph. 541-752-2421 Hours: Tues - Fri 10-6 / Sat 9-4

Got a Tablet? You can read our digital edition on your tablet or smart phone. Android or iOS devices, they all work great. Just visit our web site and tap the cover image. For an even better experience, download the (free) “issuu” app and you can read offline if you like. That’s it, and best of all, it’s totally free, everybody likes free, it’s a universal price point that works.

In Print: 1yr • $12 2yrs • $20 Digital: 1yr • free Forever • free If you prefer, subscribe to our print magazine and have the “real thing” delivered to your home or office! Subscribe online, or send a check to: Willamette Living Magazine 922 NW Circle Blvd. Ste. 160 - 179 Corvallis, OR 97330 WILLAMETTE LIVING DIGITAL POWERED BY

You can enjoy the digital edition on our web site at

503-838-2620 3395 S. Pacific Hwy Independence Oregon Lavender Gifts • Specialty Foods Soaps • Lotions • Classes & Events Willamette Living Magazine


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Berries, Yummy Berries It may be winter, but I'm already thinking spring and summer. The berries have arrived at the nursery reminding me how much I miss the juicy, jewel-toned fruit that abound in my garden. My favorites are raspberries, but blueberries are a close second. Of course, I can buy them in the store but they don't taste as good as the ones eaten by the handful right off the plant. Plus I know that I used organic fertilizer and didn't apply any pesticides. My garden has 6 blueberries, 50 strawberries, and a bed of raspberries, all worked into the landscape. They look good through most of the year and they are fairly easy to grow. Berries prefer at least 6 hours of direct sun. Soil should be well-drained with no standing water in the winter. In the Willamette Valley, there is a lot of clay soil. This can be amended and mulched annually to help improve drainage. Raspberries are the most particular about soil, often planted in a raised bed to help with drainage. Raspberries and strawberries like the pH of our typical soils: 5.5-6.5. Blueberries prefer it slightly more acidic. Fertilizing with an acid-loving fertilizer (usually one for Rhododendrons) helps keep them in the right range. All three types of berries need yearly fertilizing in spring. They all need regular watering.

Now some particulars about each type. Blueberries: You will get larger and more berries if you plant 2 different varieties that bloom at the same time. The bearing season is divided into early, mid, and late season. If you have enough space, you could plant 2 different varieties from each portion of the season and have 6-8 weeks or more of berry production. Strawberries are either spring crop, everbearing or day neutral. Spring crop produce their berries all at once and are perfect if you will be making jam or freezing them. Everbearing varieties produce late spring and again in fall. Day neutral varieties bear fruit from June through September. The fruit of everbearing and day neutral varieties tends to be smaller. The day neutrals are ideal if you just want to have some fresh strawberries on your cereal every morning. I do get enough production off of mine to freeze some. It is recommended to replant your strawberry bed with new plants every 3-5 years for the best production.

in a square bed without support and against a fence. It makes them a lot harder to harvest and prune. Raspberries also are either summer bearing (1 crop) or primocane (ever bearing ) with 2 crops. I haven't even addressed pruning because it is an article on its own. Oregon State University Extension has great growing guides online that cover the topic of pruning. Also,, has a good video about raspberry pruning. Finally, if you live in a place without ground to plant in, you can grow berries in containers. "Brazelberries" were bred in Oregon specifically to grow in containers. They include several varieties of blueberries, including Peach Sorbet, and a raspberry called Raspberry Shortcake. Strawberries work great in a hanging basket, strawberry pot, or living wall. Hopefully, you will be enjoying berries from your own garden very soon.

Raspberries require a little more planning. They are best planted in a row with the use of a T-trellis and wire or twine at 5-6' height to support the canes and the row kept to a width of 2 feet. I didn't do this. I planted them

Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at


Willamette Living Magazine

Feb / March 2015

Furniture | Dishes | Home Decor | Gifts | Art | One of a Kind

shop Opens vary. an datecall for r e to Pleasointmen e on app est to b t for requemail lis pen our latest oes. the op dat sh

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5470 NE Hwy 20, Corvallis , OR 97330 · (541) 753-6601

Clockwise from bottom left:

Casey & Dennis of Oregon Coffee & Tea Bill & Paige of Pegasus Gallery Jim & Jean, of J&J Electric (founders) Garland Nursery outbuildings Feb. 1961 Girls on horseback - Garland Nursery J&J Electric in the 1970’s Marge at J&J, back in the day.


Willamette Living Magazine

Feb / March 2015

All In The Family A

farming, there was the exodus from the farm to the cities for work. Families have ventured out into all areas of business, and some have done quite well, and, thank goodness, a lot of families in Oregon have returned to the farm!

Their stories are inspiring. Back in the day, families were almost always involved in a “family business” in the shape of family farming. With the rise of the industrial revolution, and factory

Working with family is sometimes not easy. Kids just plain won’t listen, and parents are so old, what do they know? But many family businesses make it work and the results are very rewarding. We spoke to five local business people who have been hard at it for quite some time to see just how they make it happen - day in and day out. Turn the page for our interview with: Pegasus Gallery, Garland Nursery, J&J Electric, Second Glance, and Oregon Coffee & Tea

s omnipresent as giant, public companies seem to be (see every strip mall in America), it’s a fact that family owned business’ are the backbone of the American economy. Of course, “family owned” is a category that includes such family businesses as Wal Mart. We’re focusing on some smaller firms, ones based right here in the valley. They may not be as big as some of the giants, but their longevity is pretty impressive. Some of them are headed for a hundred years of doing business in our area!

The greatest part of America’s wealth lies with family-owned businesses. Family firms comprise 80 to 90 percent of all business enterprises in North America.

Research show s that family businesse s are less likely to lay off employe es regardless of fin ancial performance.

Bill and Paige of Pegasus Gallery Larry and Marge of J&J Electric

Over the past five years, womanowned family businesses have increased by 37%.

Casey, Dennis, Christian, Miriam and Jordan of Oregon Coffee & Tea Family busines ses generate over 50 % of the US Gross Na tional Product (GNP)

More than 30% of all familyowned businesses survive into the second generation. Twelve percent will still be viable into the third generation, with 3% of all family businesses operating at the fourthgeneration level and beyond.

Nancy Kneisel of Second Glance Inc.

The Garland Nursery Family

Willamette Living Magazine


The Family Business... How They Do It Your business name, and year you opened? G: Garland Nursery was established in 1937. (78 Years ago) Our current official name is Garland Nursery, LLC., PG: Pegasus Frame Studio & Gallery, opened in the 1980’s. (30ish years ago), J&J: J&J Electric opened in 1965. (50 years ago), SG: Second Glance, Inc. opened in 1984. (31 years ago), OCT: We bought our business in 2003. (12 years ago) At the time, it was called Oregon Legacy Coffee Company, and it operated in the 800 square foot storefront on the corner of Second and Monroe in Corvallis. As our retail business grew and we listened to our customers as they told us what they liked, we expanded our offerings to include both premium coffees and worldclass teas. In 2009, we quadrupled our floor space and changed our name to “Oregon Coffee and Tea” to express accurately who we are as a business. 2. Family involved? G: Current owners are: Brenda Powell, Lee Powell, and Erica Powell Kaminskas (all siblings). Also contributing in some way are generation 3, spouses of gen 4, and we have the potential for gen 5!, PG: Bill Shumway (father) and Paige Shumway (daughter) began working together in early 2001, (Started by Jim and Ruth Howland, then later joined by Dorothy Matthews then Bill Shumway and Shelly Willis, then Paige Shumway, Pegasus transitioned through hands of a family of thinkers of where art and business meet)., J&J: Larry and Marge Tomlin and Son Tim Smith., SG: Nancy Kneisel, President and founder, Jessica Lee, daughter manager., OCT: Currently, two generations of Colletts operate the business. Casey and Dennis, co-owners, work with their daughter, Miriam and their son, Jordan. Until he graduated from OSU in 2014, we also employed our grandson Christian. Last year when we decided to hire outside the family, we asked our friend Cris Kimura to


join the family circle. 3. What is it you do? What is your main business? G: We are a retail nursery/ garden center and gift shop. Lee Powell is a licensed Landscape Architect and he does landscape design and consultation. We also offer a Garden Coach at Home consultation service., PG: Paige Shumway is currently the owner, framer and curator of Pegasus Frame Studio & Gallery. The business offers custom fine arts framing and a fine arts gallery representing local, regional, and international works throughout the year., J&J: We sell lighting for the home, or business. We also sell light bulbs, gifts and home decor., SG: Second Glance Inc. is made up of three consignment resale clothing shops 1. Second Glance - Main Shop, serving fashion forward women since 1984, 2. Second Glance Annex Trend, serving fun and flirty young women and 3. The Alley - Men’s Fashion and Vintage - serving, of course the men of the Willamette Valley! All three shops consign and sell gently worn clothing with great accessories., OCT: We are a coffee and tea store, offering affordable luxuries: expertly roasted coffees and world-class teas for fair prices. We provide our customers over 30 premium coffees, expertly roasted by Dennis 2 or 3 times each week. We also offer over 250 world-class teas, along with the knowledge and implements to make excellent coffee and tea at home, and a delightful selection of candies (primarily chocolates and licorice). 4. To what do you attribute your success in working with family? G: Respect, patience, love, grace, and independence., PG: When I joined Shelly and my father Bill in early 2001, Shelly was getting ready to begin a family with a set of triplets and dad had survived heart surgery, as did my mother several years before, so there just seemed no time to waste

Willamette Living Magazine

in getting to the heart of things in life and work. That attitude was shared with my father, as it is with many artists, so the fit of personalities, a very congruent work ethic and love of each other and the Arts brought a synergy that was kind of magic., J&J: We all have defined responsibilities, and respect the opinions of each other., SG: A collective deep understanding of the dedication of the founder and family support for different viewpoints working toward the continued success of SG Inc., OCT: Experience and knowledge. As an entrepreneurial family, we have started and run five small businesses over the past 25 years. Together we represent a total of 40 years in the coffee and tea industry. Each of us brings a unique set of skills and knowledge to the job: Dennis: 12 years of coffee roasting, 30 years commercial baking and a degree in business, Casey: a PhD and 35 years experience working with organizations to help them plan and implement customerfocused, efficient and effective processes, Miriam: experience as a barista and in the restaurant industry plus a masters degree in merchandising, Jordan: experience running three family businesses, 16 years in customer service and merchandising Listening to customers. Our customers are a lively, interesting and curious group. We enjoy them immensely, we listen to them intently, and we allow their suggestions to guide us in finding new products. Close-knit family We enjoy working together and spending non-work time together as well. Besides our regard for one another, we respect and admire each other’s skills, we listen to one another’s opinions, and we have fun at work. 5. Which rules the day, reason or emotion? G: It depends upon the day.

Ideally both., PG: Every day there is an ongoing balance of pragmatism and heart. Decisions are usually determined by an intersection of those things and what is reasonably possible., J&J: Reason., SG: Reason rules for the right reason - love of the business!, OCT: We are passionate about our business, so it is easy to get emotional about decisions that affect our family business. But in the end, our four personalities complement one another as we step back and reason carefully through major decisions. 6. What have been some of your “rough spots?” G: Weather, economy and competition., PG: The rough spots have been when what is needed is clearly not reasonably possible; we are both caretakers of “what is possible” and we both have a difficult time saying NO, multiply that by two in a business setting and you can get yourselves into some very difficult positions to live out. Besides the ongoing stress of money matters in any small business, especially over the past 5 years would test anyone, let alone a loving, family relationship., J&J: Our bookkeeper embezzled over $100,000 in 1994. Our other son who worked for us was killed in a car accident in 1995. We have gone through 2 recessions., SG: In the early days of Second Glance there was a void of “like-minded” business owners.  Over the years the company has developed deep relationships with other great resale owners from all over the US and Canada that have become in many ways “family”., OCT: Fire! Early in our history, we had a fire that destroyed our roaster and left us uncertain about our future. But with the support of friends and colleagues, we recovered. Continuing growth led to two major turning points. Change in direction: The original business we purchased was focused on wholesale accounts and was open to the public two half-days each week. As we grew, we realized Feb / March 2015

Garland Nursery, Pegasus Gallery, J&J Electric, Second Glance, Oregon Coffee & Tea that we really enjoyed the close, daily interactions with our customers. In 2008, we took a leap of faith and let go of our biggest wholesale customer. As a result, we established a new name, a new logo, and a web presence. Then in 2009 we took another leap of faith and quadrupled our floor space. 7. Do you have agreed upon guidelines for working together? G: We do not have agreed upon guidelines for working together., PG: We do have some guidelines when we work together, especially regarding our individual roles at work verses our relationship as father and daughter. At work, he’s Bill, I’m Paige and we are just cool people in a profession that requires ongoing training who really enjoy working together and respect each others skills and interpersonal manner - all and any other moments, he’s Dad, and I’m his kiddo., J&J: Yes, we try to maintain good communication with each other., SG: Last year the family developed a will and trust that clearly stated the family’s intent and purposes for the continued prosperity of Second Glance Inc. Those documents helped cement clear directions and guidelines - but sometimes we “wing” it! OCT: We start each day to establish priorities, and we make all major decisions in collaboration with one another. We look for ways to be respectful and helpful to one another as we work together. 8. Do you have written contracts? G: We do have a partnership agreement., PG: No, not with each other. We made a mission statement for the business when it expanded, so that we had our bearings in making decisions going forward that would honor both Jim & Ruth Howland’s beliefs in arts and business and clearly reflect on and honor our own., J&J: No., SG: “See #7.”, OCT: We have written shortterm plans which we review daily, and we capture learning

and best practices at the end of each year. We are in the process of becoming an LLC, which will increase the degree of formality in our business, including retirement and succession planning. 9. Does everyone have a welldefined role? G: Yes. We each have our own roles and responsibilities but we all chip in to get the work done., PG: Our roles were both agreed upon and organically laid out. Bill was the owner and master framer, artist and restoration specialist, and I was his apprentice to those things, and any other new roles that presented themselves., J&J: Yes., SG: Employees are aware of duties and titles., OCT: Although each of us is a generalist enough to field a broad array of customers’ questions, we have developed some degree of specialization as well. Dennis is in charge of buying and roasting coffees and baking Danish pastries each Saturday. Miriam and Casey source and purchase teas. Jordan is in charge of merchandising – both in the store and in the windows, and he bakes as well. 10. Business planning - top down or democratic? G: Business planning and decision making is democratic., PG: Business planning and decisionmaking had been for the most part from the top down, with a considerable democratic review process, since both of us felt similarly, that those who “show up” for the work, hold the responsibility to decide the details., J&J: It’s a mixture of both sometimes., SG: Top down with a very democratic process meaning I am always coming up with the next  “big” idea, but the big idea goes nowhere without imput and scrutiny from Jessica and then micro discussed with managers - I don’t always get my way.  That’s ok too., OCT: We make long and short term plans as a group, in a very egalitarian fashion. Those plans translate into daily actions in the form of

a rolling to-do-list from which we derive our daily “Top 5”. We celebrate little victories each day. Long-term decision making, also done in a democratic fashion, is informed by the goal of keeping the family business healthy, profitable and enjoyable longterm. 11. Do you take the business home with you? G: Yes, especially the plants! Seriously, even though we have all tried to not take it home, we still do. Two partners live on the property, so there isn’t even a physical separation. We talk about the business at family dinners. We answer questions in the grocery store. When it was so cold in 2013 and snowed in 2014, we were making sure the heaters were running all night and the snow was pushed off the greenhouses., PG: Yes - is the simplest answer. We are both affected and effective in our daily work. Who we are and what we do are not very far apart. It is a complex blessing., J&J: Sometimes we do. SG: I always “take my business home” - always - can I state that again - always.  Jessica is very good at leaving the business at the back door and enjoying her time off.  I dream about it at night..., OCT: Totally. We try not to, but we can’t help it. We do try to meet briefly each morning. But during the rest of the day, we are so customer and project-focused that we can’t always find time for detailed discussions. So those talks sometimes occur over dinner or during walks on the beach. 12. What are the plans for the future? G: Stay in business and continue doing what we love: Finding the best new plants, helping customers solve their gardening challenges, working outdoors and enjoying each season and having fun., PG: The plans for the future are to keep the mission statement and business concept of Pegasus Frame Studio & Gallery going in and for this community. That plan

involves assessing the viability and dynamic options of the ongoing physical, conceptual and online presence of this decades old business., J&J: To continue to grow the business., SG: Jessica is expecting my next grandchild in April - besides paint, lights and some new AC I can’t think of anything  better than enjoying the new soon to be arrival and just keep playing in a big closet everyday.  I am not ready to retire anytime soon - really., OCT: Our goal for the future is to continue to grow a business that we are proud of owning, one that is a “good citizen” of our community. As we continue to grow, we will need to expand warehouse space and roasting capacity. We are asked frequently if we would consider opening stores in other locations. That may happen, but for now we truly enjoy working together in our Corvallis store. 13. How about some advice for others considering (or doing) a family business? G: Listen, communicate, support one another and have a good succession plan., PG: If the personal chemistry allows for work together, show up with what you have, albeit hands, heart, mind or money, and give what makes you multiply in energy, not what diminishes from your energy. Tap in or tap out based on that - with love, in order to preserve love., J&J: Communicate with each other, listen to each other and respect each other., SG: Get it in writing, know you still don’t know everything, trust that family does have the health of the business at heart - take great pride in their work and Tell Them That!, OCT: Choose a business that you all enjoy. Communicate well and often. Be adaptable and willing to change. Know one another’s strengths and challenges. Demonstrate respect for each person’s contributions. Have fun at work.

Willamette Living Magazine



Crater Lake Lodge

Celebrating a Century

Crater Lake Lodge Turns 100 in 2015 and has Seen Significant Changes and Improvements Over the Past Century One of the finest examples of classic national park accommodations, Crater Lake Lodge in Crater Lake National Park – the country’s fifth national park – turns 100 in 2015. For many decades, however, the lodge was a work in progress that ultimately required a near “do over” resulting in a building that can withstand the harsh winters while inspiring guests who enjoy its perch overlooking the world’s cleanest lake. Construction of Crater Lake Lodge was a six-year process that began in 1909 when, at the urging of William G. Steel who had championed the creation of Crater Lake National Park, Portland developer Alfred Parkhurst accepted the challenge. Actually, multiple challenges confronted crews. Because Crater Lake sees some 15 feet of snow each year, the typical building season lasts only three months. Additionally, the park was undeveloped and the roads were unpaved. Materials and workers alike had to be transported significant distances over these primitive roads as well. The net effect was to drive up costs and extend the timing of the completion of the lodge. According to the National Park Service, the developer was forced to cut corners. When the lodge opened the furnishings were minimal, the exterior walls were clad in tarpaper, and the interior walls were finished with a thin material called “beaver board.” The lodge featured shared bathrooms, and electricity was provided by a small generator. From 1922 through 1924, a new wing was added that doubled the number of guest rooms and featured private bathrooms. Nevertheless, many rooms remained unfinished, and the lodge suffered from neglect. While visitation declined because of tough economic times, the Great Depression had a silver lining in the form of the Civilian Conservation Corps. This publicly funded program brought workers to landscape the area and included hundreds of indigenous trees and shrubs, paved parking areas and walkways adjacent to the lodge. The result was a more


Willamette Living Magazine

natural appearance and the control of dust and erosion. Like many national park lodges, Crater Lake closed during World War II but reopened to an enthusiastic traveling public shortly after the war ended. Lodge owners and managers, however, did little to upgrade and maintain the building. In 1967 the National Park Service purchased Crater Lake Lodge and began an evaluation to determine if it was worth saving. Because of public support for the building, NPS continued to make repairs, but engineers determined in 1989 that the building was unsafe and advised against opening for the season. At this point, the structural integrity of Crater Lake Lodge was beyond saving, and NPS began the process of dismantling the lodge and salvaging materials for use in a new building. Architects, engineers and contractors designed the new lodge to look like its predecessor circa the late 1920s. A steel structural support system was built, masonry was salvaged, and a modern hotel was constructed to today’s standards of safety and comfort. Crater Lake Lodge reopened in 1994 at a cost of $15 million. Today the 71-room lodge is open from mid-May through mid-October. During the winter a gift shop and café remain open. Xanterra Parks & Resorts, the country’s largest operator of national and state parks and resorts, operates the lodge as well as the cabins at Mazama Village, Mazama Village Campground, Crater Lake Lodge Dining Room, Annie Creek Restaurant & Gift Shop, the Rim Village Cafeteria and boat cruises.

Reservations at Crater Lake Lodge may be made online at or by calling 1-888-774-2728. Story & Photos: Tom Mesereau Feb / March 2015

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Way Back

Valley History

The rising waters of lakes and reservoirs have submerged many budding Oregon metropolises over the years, from tiny onehorse towns to an entire Native American homeland Since well before the time of Plato’s story of Atlantis, storytellers all over the world have had a special fondness for legends of cities and civilizations that, at the peak of their prowess, were suddenly lost beneath the waves of the sea, leaving only a misty legend and maybe — if a diver knows just where to look — maybe some ghostly underwater ruins. Well, Oregon certainly can’t claim to be hiding the lost continent of Lemuria or the lost city of Atlantis beneath the placid surface of Fall Creek Reservoir or something like that. But in the mid20th century, when dams were built all over the state to create hydroelectric power and tame the unruly and flood-happy rivers, the lakes that formed behind them did cover up some thriving Oregon towns. By taking a few liberties with the dictionary definition of “city,” we can, with a more or less straight face, dub these vanished communities the “Lost Cities of Oregon.” And one of them, in particular, almost qualifies for real as a “lost civilization.” Here are a few of them: Klamath Junction In the late 1950s, the U.S. Bureau of Reclamation got to work on a dam project on Emigrant Creek, a few miles south of Ashand. There was already a dam on the creek, a 110-foot-high structure built by the Talent Irrigation District in 1924, which backed up a tidy little irrigationand-water-supply reservoir there; next to the reservoir stood the little town of Klamath Junction, with two gas stations, a dance hall, some homes and a cemetery. In 1960, the Bureau had finished its work, and a new 204-foot dam stood where the old 110-footer had stood, and the waters of


Offbeat Oregon




Emigrant Creek were slowly filling the new impoundment — and lapping at the foundation walls of the now-abandoned town of Klamath Junction.

Landax and Eula were probably the biggest of these towns; both had their own grade schools until 1940, when they were consolidated at Lowell.

Today, if you know where to dive, you can actually look around the ruins of the Lost City of Klamath Junction. One young snorkeler reported seeing a gumball machine at an old gas station — although what she was looking at was more likely a glass-topped Esso gas pump. (It should go without saying that exploring underwater structures is extremely dangerous. Don’t do that.)

The towns’ last days in the sun came in the early 1950s, when the U.S. Army Corps of Engineers completed Lookout Point Dam. One source says the towns were all razed before the flooding, which is certainly possible, since everything would have been made of wood and probably floated off if allowed to do so; but there almost certainly were a few cement structures too, and beneath the waters of Lookout Point Lake, those structures are still there — although probably covered with silt by now.

Robinette The town of Robinette, out near Baker City, was originally intended to be a big railroad facility, and although it never reached big-town levels, it was regionally pretty important. By the 1920s, it was the terminus of the railroad line, so that’s where area farmers and producers had to bring their goods to access the rail network. It boasted a general store, a train depot, a schoolhouse, and several residences, along with a hotel. It also was, at various times, home of several different timber-industry facilities and even a Standard Oil plant. All of this vanished beneath the waves of Brownlee Reservoir in 1958 after the Idaho Power Company built a 420-foot dam with power station on the Snake River there. Lookout Point reservoir: A lost Suburbia    Along the Middle Fork Willamette River, midway between Eugene and Oakridge, once lay a collection of small towns and communities that were destined to become Lost Cities. They included Landax, Eula, Lawler, Signal, Reserve and Carter.

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These little hamlets are like all the other towns that have slipped beneath the waves of reservoirs and lakes in Oregon, except maybe Robinette — tiny, unimportant, ill-remembered, largely unlamented. There is, however, one that was none of these things. Its story is one that, in many ways, comes close to the legend of Atlantis — uncomfortably close. Celilo: A lost nation The story of the sacrifice of Celilo Falls, one of the great natural wonders of Oregon, to a growing nation’s thirst for hydroelectric power, is a story that’s been told well and thoroughly many times (including here in an Offbeat Oregon column). As is always reported, the flooding of the falls removed the local Native Americans’ fishing grounds, and with it a key part of their culture. One thing that’s often mentioned, though, is the loss of their actual homeland. When Celilo Lake rose and flooded the lands around the falls, it basically rendered the local Feb / March 2015

Postmistress and Robinette Store owner Francis Carrithers with her daughter, Diane, and their dog, Tojo, in front of the family store in the early 1950s. (Image: Baker County Library)

Part of the Indian village at Celilo Falls, as it appeared in 1915 or so. (Image: Columbia Gorge Discovery Center)

Indians homeless, flooding their village as well as the ancestral land on which they lived. After it was flooded out, Celilo Village was relocated, sort of — but no, not really. Actually, it was replaced — replaced with a brand-new compound built at minimal expense near the edge of the lake that covered what had once been their land. Other towns that were moved to make way for reservoir impoundments, such as Lowell, were conserved as much as possible; houses were moved or their owners were paid off, and the new town grew as the old town had done. The new Celilo Village, though, was built for the Indians by the Army Corps of Engineers at the behest of the Bureau of Indian Affairs. The result was something that looked a lot less like home than the old village. In fact, it more resembled a prison or a military base. It was cut off from the river by the highway and the railroad, both of which it was quite close to. Not surprisingly, it soon got to looking very ramshackle indeed.

Celilo Falls with some of the Native American buildings and campsites in the foreground, photographed in 1903. The more permanent structures were located further up the riverbank, in locations less susceptible to seasonal flooding. (Image: Moorhouse/ UO Libraries)

In 2006 residents got some much-needed improvements to the village courtesy of the U.S. Army Corps of Engineers — in particular, a great new longhouse, along with some improvements to the water and sewer systems (all served up with some appallingly tone-deaf grumbling from certain BIA officials, who seemed to feel the reason the village was so awful was that the Indians didn’t take enough pride in their residences there.) But if you were to ask the residents, most of them — those old enough to remember — would tell you they’d trade it all in a heartbeat for their old village, now seemingly lost forever under the placid surface of someone else’s lake. (Sources: McArthur, Lewis A. Oregon Geographic Names. Portland: OHS Press, 1992; Medford Mail Tribune, 23 Aug 2012; Silver, Jon. “Tiny tribal village ...,” Daily Journal of Commerce, 21 Sep 2006;

The busy industrial town of Robinette, on the banks of the Snake River, in the mid-1950s. (Image: Baker County Library)

Finn J.D. John is an instructor at Oregon State University and the author of “Wicked Portland,” a book about the dark side of Oregon’s metropolis in the 1890s. To contact him or suggest a topic:, @OffbeatOregon (on Twitter), or 541-357-2222.

It’s Never Too Late to Get Fit!

MILLETTO A Love Affair With Yourself I began to notice the positive effects words had on others when I have given sincere appreciation of gratitude, or wrote a positive message. My affirmations began about 20 years ago, on a post-it note. I would give these post-it notes to people that asked for my coaching to support their personal goals.  I would write out the messages and tell them to put the post-it notes all over their home and office, especially on their bathroom mirrors. I instructed them to read the messages out loud, each morning and night. They went on to successfully fulfill their dreams.

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Willamette Living Magazine


Your Health Samaritan Resident Physicians Take

Vital Health Care

to Haiti

Samaritan medical residents Eva Sandberg, DO, and Michelle Pies, DO, traveled in October to the poorest country in the Western Hemisphere as part of a two-week medical mission. They were accompanied by Samaritan family medicine physician Margo Carr, MD, and other volunteers in support of the Haiti Health Initiative. They arrived by plane in Haiti, a country still struggling to rebuild after the devastating 2010 earthquake that killed more than 200,000 people. Amidst political protests in the capital Port-au-Prince, they took a van, avoiding rock piles, burning tires and potholes, around blind curves up a narrow mountain road, before walking to the bottom of a valley after the road ended to a rural village, Timo.

Pies said the house calls were her favorite experience from the trip that changed her life and made her a better doctor. “This is an incredibly rewarding experience,” Pies said. “Traveling to Haiti strengthened my diagnostic skills.”

Haiti Health Initiative projects include operating a medical clinic, treating anemia, diagnosing and treating hypertension, providing eye care, teaching people about health topics such as sanitation and newborn care, and educating midwives.

The medical team brought hundreds of premade cloth sanitary pads, and patterns to teach women how to make reusable sanitary pads as part of the worldwide project, Every Girl, Everywhere, Period, which helps young women continue to attend school and work during their menstrual periods.

Sandberg helped to teach an obstetrics skills class to a group of traditional birth attendants, who have no formal certification or education, and often provide the only care available to women in rural communities. She reviewed several topics related to birthing and obstetrics, including basic prenatal care, dating pregnancies and managing complications. “They carry a huge amount of responsibility,” Sandberg said. “The experience was incredibly enlightening and has left a lasting impression on me.”

The physicians also brought thousands of pairs of glasses and dozens of kits for midwives.

The first day they set up under a large tarp between two houses, before moving to a community center. The Samaritan physicians were joined by three other doctors, two nurses, two dietitians, an emergency medical technician, a pharmacist and an ophthalmologist. The team cared for 130 to 180 people each day, giving group education lessons, and handing out hygiene kits and vitamins to prevent blindness. While some physicians stayed in the clinic, others went on home visits to care for the elderly and sick who could not make it in.


Willamette Living Magazine

Carr said she hopes that participating in Haiti’s Health Initiative projects could become an annual trip for Samaritan’s medical residents. “I was happy to be part of a group with a long view towards helping these people who are so beautiful and resilient,” Carr said. Samaritan Health Services’ Family Medicine Residency Program is focused on training physicians to develop a broad base of knowledge, a dedication to compassionate care and a love for practicing family medicine. With numerous educational settings and patient experiences, this comprehensive program prepares physicians to not only provide health care to people of all ages, but also to assume leadership roles in medicine and the community, and contribute to the evolving knowledge base of family practice.

Feb / March 2015

Soap Not Great for Facial Skin Care

Many people use soap to clean their face. It can be a huge skin care mistake that you may regret for a long time. Today’s skin scientists have designed skin care products all according to your skin type. The proper cleanser will cleanse, tone and moisturize – rarely do bar soaps provide any of these necessary steps. Reason 1: Soap is Alkaline-Based and Our Skin is Acidic When the pH scale shows 7, it is neutral. Anything below that is acidic and above it is alkaline. Our skin’s natural barrier is an acid mantle with a pH balance generally between 4 and 6.5, even when the skin is very oily. Soap, on the other hand, is extremely alkaline. So, if you use soap on your skin, it ruins the pH balance and the acid mantle, which makes your skin conditions worse. Thus it’s best to avoid using bar soap on your face since you need that balanced alkaline or pH level. Use a liquid or cream-based cleanser according to your skin type. Reason 2: Soap Makes your Skin Dry Even if you have oily skin, you shouldn’t use soap on your face because bar soap strips needed, natural oils from your face and makes it tight and dry. Good oils in your facial skin help it resist wrinkling and stops dryness. Washing with bar soap is like washing your face with dishwashing liquid or a detergent. If your skin is oily, you should use a face wash that is for oily skin that will wash off oils and dirt but will keep the natural oils and maintain the skin’s pH balance. When you use a bar soap, your skin will produce more oils to replace the ones you’ve washed away.

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Reason 3: Soap Damages Skin Washing your face with soap can leave it looking older than it is. There are many variations of face washes out there to suit any face type, but bar soap remains the same and the harsh chemicals in the soap are fine on the rest of your body but not on the delicate skin of your face. Use gentle cleansers that are specifically adapted to your skin. Reason Four: Soap Leaves Unnecessary Things on Your Face Surprisingly, when you read the label on soap bars, most contain a list of “fats” from either vegetables or animals. When you see a bump emerging on your face, it is a combination of bad oils, dirt, and soap fat! So when you wash your face with a soap bar, you are putting fat into your pores! Similarly, soap can leave a grimy residue on your face. Bar soap build up will make your skin look dull.


“All diseases start in the gut.” Hippocrates Nadine Grzeskowiak, RN, CEN Consultations, Seminars, Presentations 215 SW 4th St. Corvallis (541) 602-1065 Willamette Living Magazine


Top Reasons Seniors Choose SpringRidge at Charbonneau Senior Living Today’s seniors have more options than ever before when it comes to retirement living. Seniors moving to SpringRidge at Charbonneau, a luxury retirement community in Wilsonville, say the following reasons made the decision simple. An engaging lifestyle. Nestled on an impeccable ten-acre parcel of natural beauty that only Charbonneau can offer, SpringRidge’s extraordinary amenities include restaurant-style dining staffed by an exceptional culinary team, a movie theater, Internet lounge, heated indoor pool and spa, fully-equipped fitness center, and so much more. “Our residents are never at a loss for things to do at SpringRidge,” said Garth Hallman, the community’s executive director. “Social, recreational and wellness opportunities abound. Whether it is enjoying an activity you’ve always loved, like playing bridge, or trying your hand at something new such as yoga, you’ll find there are countless ways to get involved and make friends.” Opportunity, value and maintenance-free living. At SpringRidge at Charbonneau, residents are relieved of the hassle of home maintenance. Here, they find beautifully appointed one- and two-bedroom residences and enjoy weekly housekeeping and flat linen service, basic cable TV, all utilities except telephone, restaurantstyle dining in The Charbonneau Room open 12-hours daily, plus a full calendar of activities. Residency at SpringRidge is offered on an affordable monthly fee basis. Offering two financial options from which to choose, SpringRidge maximizes opportunities for affordability and budgetary peace of mind. “It’s not unusual for us to hear from residents that as a result of moving to our community that they’re spending less for a much more enriched lifestyle,” said Garth Hallman. Comfort, convenience and peace of mind. While the majority of seniors want to stay independent as long as possible, many will require varying levels of assistance with day-today living to ensure their health, well-being and safety. In addition to Independent Living, SpringRidge also offers Assisted Living and secure Memory Care programs. “SpringRidge’s full continuum of care allows our residents and their families greater comfort by knowing personalized, quality care is available should the need arise,” added Garth Hallman.

What inspires a life well lived? Isn’t it all the special moments? Like waking up in your charming residence. Being greeted by name, with a warm smile. A great meal in stylish surroundings with good friends. An invigorating swim or enjoyable round of golf. The newfound ease of living in the midst of everything you love. And the assurance that tomorrow’s care needs can be managed for you, right here at home.

Call today to schedule lunch and a personal tour.

Independent Living, Assisted Living and Memory Care Residences 32200 SW FRENCH PRAIRIE RD, WILSONVILLE

(503) 862-9498

Seniors seeking the exceptional lifestyle options available at SpringRidge at Charbonneau are invited to call 503.862.9498 today to schedule a personal tour.


Willamette Living Magazine

Feb / March 2015

Remodeling an Historic Home

by Brian Egan Remodeling an historic home has its own challenges. When we bought the Caton House in 2007 we encountered levels of bureaucracy most people don’t know about.  The Caton House was built around 1857 and is on the National Register of Historic Places which meant we worked not only with the Corvallis Planning Department but also the Corvallis Historic Resources Commission.  We also spent time with the State Historic Preservation Office (SHPO) and the National Park Service which oversees the National Register.   The first hurdle we encountered was insurance.  The Caton House was not in good repair and insurance companies didn’t want to insure it fearing that in the event of its destruction the replacement cost would be very high.  After lengthy conversations with the nice folks at the National Register we finally found only one company who would sell us insurance: Lloyd’s of London!  The price for the insurance was very high but once we had the house up to code we were able to insure it with our local insurance agent at a much more reasonable cost. Our next task was the roof which hosted a botanical ecosystem!  In fact, our roofer used a photo of Caton House to say “This is not what we mean by a green roof”!  The original roof was probably cedar shingles and since the current

roof was cedar shakes we decided it would be easiest to stay with that. The Corvallis Historic Resources Commission agreed that cedar was acceptable to them.  Once we replaced the roof and it wasn’t raining inside the building anymore we had a foundation installed under the entire building which entailed jacking up the whole thing, digging out for the foundation, pouring concrete, and lowering the building back down onto its new base.  Doing this in winter was a challenge indeed!

condition. One set of windows in the Caton House had deteriorated so badly that we completely rebuilt them with double pane glass and wood frames with wood recycled from other areas of the house.

Some of the windows were rotted beyond repair and all were single pane. While there are energy efficient double pane windows available that meet the historic criteria they can be very expensive. Vinyl and metal framed windows do not meet historic requirements but clad windows and fiberglass windows may pass the historic tests. Interior storm windows are another way we can add energy efficiency to existing windows although they are not operable. Some window manufacturers offer sash replacement kits where the window jambs and casing are left in place and just the sashes are replaced at a lower cost than total window replacement.  There are many options available and your window replacement contractor can help you choose the right option for your home.  On the Caton House we opted for interior storm windows for the windows that weren’t in bad

Another window issue we addressed was in what was the original carriage house and became my office. From the outside we needed to preserve the historic aspect so we simply replaced the old metal garage door with one that fit the period of the house and also had windows in it.  We petitioned the Historic Commission to allow this and after extensive research to prove that carriage houses from that era had doors with windows such as we proposed they agreed.   Remodeling historic homes is not something we contractors do very often but the challenges are fun and the results can be stunning.  A design/ remodel team like ours can help homeowners decide on styles and materials that respect the house’s age.  And while you can put a contemporary style in an historic home all our clients have gone with the period option.  We have access to materials with 21st century technology that still fit in with the historic look.

Brian Egan is a Certified Master Kitchen & Bath Designer through the National Kitchen & Bath Association as well as a Certified Aging in Place Specialist. He and his wife Kris are the owners of Corvallis Custom Kitchens & Baths, your local experts for quality design and remodeling.

Willamette Living Magazine



By Heidi Powell

All at Once When you are thinking about remodeling, one of the decisions to be made is whether to tackle the entire project at once or to remodel one room at a time. Which approach best suits you? The advantage of doing a project in sections over a number of years is that you don’t have to pay for it all in one year. Although it may be more costly in the long run, you may ultimately be able to afford a remodel of larger scope because you are paying for the remodeling over a longer period of time. The downside to this approach is that your house is being remodeled on an ongoing basis with some degree of disruption to your home life every few years.

or Room by Room

On the other hand, by tackling the project allat-once the homeowner achieves a certain economy of scale. As long as the plumber is there for the new tub in the bathroom he can plumb for the sink in the kitchen. The painter will give a better price on 600 sq. ft. than on 200 sq. ft. Your contractor can supervise the work of both projects at once. It may take longer to save for a large project and therefore the initial enjoyment of the improvements is postponed, however the disruption to your home life is concentrated in one period of time. If you decide to go this route, your contractor can take the following steps to ease the inconvenience of having a lot of work done

on your house at one time: • Stagger the work so that one bath is always in commission. • Never leave you without the essentials – electricity, heat, water and/or toilet – overnight. • Hang dust barriers to protect your living space. Regardless of which approach you take, consider having the entire project designed up front so each individual project is part of an ultimate plan. Think of your design as a road map that will prevent you from taking any wrong turns along the way.

Clockwise from Left: Bathroom: part of a master suite remodel. Powder Room: remodeled at the same time. Kitchen: Remodeled in a second phase a few years later.


Willamette Living Magazine

Heidi Powell is Co-owner of Powell Construction, an award winning design-build company established in 1990, and a member of the National Kitchen and Bath Association. Heidi can be reached at the design studio located on South 3rd Street in Corvallis or at 541-752-0805. Feb / March 2015


We’re Featuring Summer Getaways! Summer is right around the corner, and we’re highlighting some of our special destinations in and around Western Oregon. From the rustic to the refined, we’ll help you spread the word that you’re open for business, and looking forward to summer guests! In print and online, our upscale magazine is seen by thousands near and far. New this year, our digital edition is now compatible with any device, from iPad to Android it all looks great. Also new is the ability to read offline, so readers can make their Oregon plan and read about you -- even without internet access. Space is limited, and the deadline is approaching, call today! | | 541-740-9776

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Kathleen Bauer, In The Field -- somebody’s gotta’ keep track of this stuff!

From Italy to Oregon

Maialata in Oregon: A Community Comes Together to Celebrate the Pig

Story & Photos: Kathleen Bauer (except for the photo that isn’t hers)

It came as a surprise when Cathy Whims, Portland chef, owner of two of the city’s most fabled Italian restaurants, Genoa (now closed) and Nostrana, and six-time finalist for the prestigious James Beard Award, admitted that early in her career it was the cuisine of France that captured her heart. “I think a lot of cooks early in their careers are really drawn to French cuisine because everybody tells you that it’s the height of gastronomic whatever,” she said. “Which is ironic because I was working at Genoa, which was supposed to be an Italian restaurant, though it had a lot of French influence.”

still finds intriguing today. “The more I traveled, the more I realized that you could travel three kilometers and a dish that you thought you knew could be completely different,” she said. “It was an endless opportunity for learning, and I was really attracted to that.”

“And I was like, a place to stay in Italy, that sounds pretty good,” she said. “So at that point I really started traveling to Italy a lot.”

On one of those trips, to Le Vigne di Zamo winery in Friuli in the north of Italy, Whims heard about a traditional celebration called the Maialata (pron. my-uh-LAH-tuh). On the first new moon after the first full moon of the year, usually in late January or early February, when the pigs—“maiale” in Italian—are ready to be slaughtered, the community comes together for a daylong event to butcher the pigs and make sausages and salami and cure all the pork for the coming year. They then gather and have a feast, which usually lasts most of the night, to celebrate and give thanks for the bounty that will carry them through the winter.

It was then that she fell in love with the very simple, pared down treatment of ingredients that is the hallmark of traditional Italian cuisine. Attending classes taught by legendary Italian cookbook author and teacher Marcella Hazan, whom Whims considers one of her two mentors, along with author and teacher Madeleine Kamman, set her on the path she

It is a celebration that she felt would fit perfectly with the emerging culture of food in the Northwest, but it took two years before the elements would fall into place to make it possible. Nostrana had been doing all its own butchery since its inception, but it wasn’t until she thought of Rudy Marchesi at Montinore Estate in Forest Grove that she had a partner

Eventually she bought the restaurant and became the de facto wine buyer, meeting Italian wine distributors who would invariably invite her to come stay at their wineries.

to help realize her dream of bringing the Maialata to Oregon. “He has such a beautiful, Old World sensibility,” she said of Marchesi’s biodynamic approach to winemaking and food. “He makes his own cheeses. He makes his own salami. I told him about it and he got really excited and said we should do it at Montinore.” The first two celebrations were ticketed events where the public could observe the butchering of a pig and participate in making sausages and ravioli alongside well-known Portland chefs, then sit down for a multicourse feast accompanied by Marchesi’s Montinore wines. They were hugely successful, but weren’t living up to the spirit of the Maialata that Whims had envisioned. “I just thought it was like the commercialization of Christmas or something,” Whims said. “It took away the whole spirit.” So for this year’s Maialata, held on January 18 at Montinore, she went back to the theme of the original festival that she’d heard about from her friends in Friuli: a gathering of a community. “I thought, why don’t we do it with colleagues and other people who are interested in food,” she said. “One of the hardest things about

Lane Selman Photo


Willamette Living Magazine

Feb / March 2015

being a chef is that you’re in your restaurant and you don’t get to interact with other chefs. We all have something to learn from each other. “I just wanted the spirit to be that of sharing and not worrying about promoting this event to sell it. It just took a real load off of it, I think, and brought it back to what it really should be.” In that spirit, two pigs were raised just for the festival, one a black-and-white Hampshire from a Forest Grove firefighter and friend of Marchesi’s, Steve Statelman, who got into raising pigs, in his words, “as a midlife crisis of sorts, but it was more productive and cheaper than buying a Porsche and getting a 20-year-old girlfriend.” The other pig, a Berkshire and Duroc cross, came from Wolfgang Ortloff and his wife Susan at Worden Hill Farm in the Dundee Hills and had been fed on apples from Baird Family Orchards and Briar Rose Creamery whey, both Dundee producers. The butchery itself was handled by Nostrana’s inhouse butcher, Rob Roy, and Camas Davis of the Portland Meat Collective. They narrated the steps involved in breaking down a carcass to the crowd of their peers who had gathered around them. At one point, Roy was demonstrating how to skin the head for porchetta di testa, an Italian specialty made from the meat of the head wrapped in its scalp and ears. When Roy started the process from the back of the head instead of the front, Davis exclaimed, “I never thought of doing it that way!” “It’s like he sneezed his face off,” Roy joked. Whims then took over the pasta-making portion of the event. She demonstrated making a bowl-

shaped well in the center of a mound of flour, then pouring water into the well and whisking the water into the flour while maintaining the bowl shape. A natural teacher, she guided her colleagues into kneading and rolling out the dough, then pressing it through the wires of a chitarra, a traditional pasta-making implement, to make the spaghetti alla chitarra, a pasta she’d learned to make on her recent trip to Rustichella d’Abruzzo, one of Italy’s premier pasta producers. As Whims and her colleagues adjourned to the subterranean wine cellar lit by a dozen flickering candelabras, everyone dug into the food they’d helped prepare that day. Was it the successful Maialata , the gathering of a community, that Whims had envisioned? Judging by the flood of photos and videos that began appearing on her colleagues’ Instagram, Twitter and Facebook pages, the spirit of the Maialata was alive and well and spreading its message into the broader community.

In Kathleen’s family the story goes that her first sentence was “Grandpa milked the cow.” Perhaps spending countless summers going on cattle drives through the Blue Mountains of Eastern Oregon accounts for her interest in stories of the people who make a living off the land and put food on our tables. That fascination with the lives of Northwesterners drives her writing and her blog, GoodStuffNW. Asked to describe herself in one word, she said, “Curious.”

Kurt D.Agency Andrews Kurt Andrews Kurt Star D Andrews Agency American Certified Agency 964 NW Circle Excellence In CustomerBlvd Experience ORAve 97330 620 NW Corvallis, Van Buren Suite 10 Bus: (541) 452-5121 (541) 452-5121

Willamette Living Magazine



Baked Brie



illamette Valley Vineyards not only produces fantastic wines, now they produce fantastic foods to go with those wines. The chef at the recently revamped (and fabulous) tasting room, Eric Nelson, is truly an artist, and master of pairing local ingredients with Willamette Valley Vineyards wines. We recently visited the winery for a sampling of the seasonal tasting menu, and it was exquisite. We started with a baked brie in phyllo with a citrus raspberry gastrique, atop a bed of arugula greens. Paired with a 2012 Estate Chardonnay. Our chef followed that with a cedar planked, rosemary brined steelhead with roasted brussel sprouts and a (house made) bacon. Truly an inspired dish, the bacon alone was to die for, and the cedar planked steelhead was like having a bite of Oregon on your plate - delicious! This was paired with a 2012 Estate Pinot Noir.

Next, a “Tails & Trotters Pork Posso Bucco” with a sweet potato hash, Rogue Creamery Smokey Blue Cheese & Tobacco Onions. Another hit. Accompanied by a 2011 Griffin Creek Syrah. Between courses our Chef came out to the dining room and spoke to us about his process in creating the culinary gems we were enjoying. It’s clear the uniqueness and extraordinary tastes and textures of each dish are born of a real love and passion for what he does. He spent days and days on the bacon alone. And boy was it worth it! For the grand finalé, a chocolate, hazelnut beignet and Tillamook marionberry pie ice cream. And of course, a 2013 Sweet Tempranillo Dessert Wine. You are strongly encouraged to attend one of the Food & Wine Dinners at the vineyard. You won’t be disappointed.

Cedar Planked Steelhead


Willamette Valley Vineyards 8800 Enchanted Way SE Turner, OR 97392 800-344-9463

Pork with Sweet Potato Hash - we voted this dish “best use of a quail egg, ever - sunny side up!”


Willamette Living Magazine

Fridays at 6:30 pm, reservations are required. Call: 503-588-9463

Feb / March 2015

Gifts & Gourmet Foods Look For Blue Raeven Pies at Market of Choice, or order specialties & pies online! 20650 S. Hwy 99W in Amity Try our Fresh Pies!

pie hotline: 503-835-0740 Farmers Markets 2015 Corvallis • Lake Oswego • Salem • McMinnville


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“add some class to your glass”

Willamette Living Magazine


Farmer Chrissie:

There’s Always Something Going on at Kookoolan Farms!

How to Buy a Half or Quarter Pig

Directly from the Farm Article: Farmer Chrissie | Photos: Same

Why Would I Do That? Most people have more than one reason. Here are some common themes: to get the best possible quality pastured pork at a lower price per pound; the food safety that comes from knowing every gram of meat in your share is from identically one animal (even the ground pork is from only your animal, no mixing; your animal is shared with at most three other household; no sales are anonymous); the political statement of spending your money locally; the political statement of opting out of Big Ag; the political statement of supporting fair-wage local workers with good working conditions; honoring the value of the animal's life by using the whole animal and not "wasting;" knowing that your animal was treated humanely from its first moment to its last; obtaining small-scale, artisan-processed and cured meat; or maybe the satisfaction of DIY processing; the enhanced nutritional properties of pasture-raised pork over feedlot pork; choosing healthier animals that do not need to be treated with antibiotics; choosing not to have added hormones and other medications in your foodchain; being able to talk one-on-one with your processor to know exactly what ingredients are added to your pork in processing; being able to talk directly with your processor to specify exactly how you'd like your cuts prepared; and to obtain the richly flavored, red meat that pork historically has been. That's right: pork is NOT the other white meat. Pigs grazed on grass produce meat almost as red as beef!

How much meat are we talking about? A half pig has a "hanging weight" of about 75 to 130 pounds, depending on age and breed. This is the weight of the half all in one piece the day the animal was killed. Most processors dry-hang pork for about four days before


cutting, which dries the meat a bit and concentrates the flavors; some of the weight is lost to evaporation during this time, must like reducing a sauce on the stovetop. If you choose boneless roasts, boneless chops, lots of ground pork, and you are not interested in taking the soup bones, organ meats, lard, or skin, your finish-to-hang yield may be as low as 50-60%. More typically finish-to-hang yields are in the neighborhood of 70-80% when you choose to take bone-in cuts, ground sausage, soup bones, some organ meats, and some leaf lard. You'll need about five cubic feet of freezer space to store a half pig. That's two big blue Ikea bags.

Yikes, will I be able to eat that much? How long does it keep in the freezer? Pork is fattier than beef, lamb, or poultry, so it does have a shorter lifespan in the freezer, and the high-fat bacon and hams have the shortest freezer life of all. Beef, lamb and poultry will keep about 18 months in the freezer with no signs of freezer burn and no deterioration of flavor; pork only about 8 months, and the belly or bacon only about 3 to 4 months. So how long will it take you to eat? Here are a few examples: average-size half pig, say 100 pounds hanging weight and 70 pounds finished weight, family of four cooking pork once a week and planning for one meal of leftovers, about five pounds of pork a week. 70 divided by 5 = 14 weeks, or about three to four months. No problem. If you think your household will go through pork more slowly than that, order a quarter pig. Half the meat, half the cost, half the freezer space. Do not "save" your bacon! It's perishable, even in the freezer. Eat it first with wild abandon!

What's the season for pork?

Willamette Living Magazine

To make a gallon (which will give you about 5, 750-ml bottles, or A half pig, fullybottles). cut and wrapped, 10, 375-ml Note thatrequires there is a wide range of latitude about five quantities; cubic feet ofdon’t freezer around getspace hung to upstore. on precision. That’s about two blue Ikea shopping bags.

4 bottles of decent red wine (cote du rhone or a drinkable At Kookoolan Farms, porkchoices) is a year- you can specify chops up to two burgundy are good inchesBrothers thick for stuffing, you can round1/2 product. Different farms(Christian bottle of decent brandy is plentyor good choose boneless thin scallopini have enough); different schedules, so ask. some people prefer vodka chops for super-fast weeknight 20 green walnuts, washed and then smashed or quartered cooking. Howa few amwalnut I going to cook leaves, washed and bruised all that 2 cupsmeat? of sugar Favorite short ribs recipe is in the This is the fun part! Here's what I gorgeous cookbook "Gather" by Optional: few half: cloves, cinnamon, someand vanilla, some orange or did with my lastapork Mason Staley. lemon peel. Some people even add caramel syrup or chocolate Six 1-lb packages of plain ground Shoulder steaks and small roasts syrup. pork: Classic biscuits and gravy. can be slow-roasted, braising often "Urban spice beer, and then MixAccents" all together and mix pour for into a with crock, carboy, glassusing jar, orthe meat spicy food-grade pork meatballs (gettub a melonto to make pork dishes. I love plastic big enough holdpulled everything and deep ballerenough tool atthat Kitchen Kaboodle mu-shu (easier the solids are covered by thepork liquor. Steeptoformake at at to make this super-easy). I also home than you'd think), bbq pork least 40 days to three months. Strain through several layers mixed a pound of ground beef sliders made with your favorite of cheesecloth into final bottles and close with corks or other with a pound of ground pork in bbq sauce, slow-cooker Mexican suitable stoppers.and made my food processor pulled pork, you get the idea. classic Swedish Meatballs over Insteadlinguini of red wine, youthat canIuseHam: mead, white burgundy, handmade noodles a whole ham isjust about a brandy, vodka, or really any 16-pound mixture ofsingle these.piece Keeps for years bought at thejust farmer's market. of meat, the and improves with age. fanny and thigh of the pig. Unless Bacon: who doesn't love bacon? you're curing your own ham, or Besides just cooking it up for you're counting on this big roast breakfast, I use diced bacon in to feed your extended family cauliflower chowder soup that for Easter, most people are a lot I just learned from my sister-in- happier having the ham cut down law Gaylin. Great way to get lots to smaller pieces. In our standard of veggies in at dinner, and it cuts package, we cut four centertastes even better the second day. cut ham steaks out of the middle Maple-bacon-popcorn finished of the ham, leaving two smaller with smoked sea salt is my new four-pound hams at each end. luxury dessert this winter. Use Some processors will shave the Woodinville Whiskey Company's ham into lunch meat for you and Bourbon-barrel-aged maple syrup, package this in smaller portions for local organic popcorn from Ayers sandwiches and lunches. Creek Farm or Gee Creek Farm, and don't skip the smoked sea salt. The jowl and hock (the foot) are Another winter standby is Julia usually cured and smoked. You can Child's classic Beouff Bourgignon, use the jowl just like bacon. Feeling which uses beef stew meat and a little skeptical the first time? Use also diced bacon. Sometimes I it diced in the cauliflower chowder choose not to have my pork belly or boeuff bourgignon until your cured; I have about half of it cut confidence increases. The foot into 3-inch by six-inch slabs of is loaded with collagen and adds fresh pork belly, and the other half texture and mouthfeel to soups sliced into "fresh side pork" which and stocks: use it to make stock, is basically just uncured bacon. I or use it in classic split pea and love Japanese braised pork belly ham soup. over udon noodles in a bowl of dashi broth. Five minutes of Pork liver pate is a great source of google recipe research and a trip iron and a real luxury food. I like to Uwajimaya grocery in Beaverton pates made with lots of butter and and you're all set with the pantry caramelized onions and brandy, supplies for that one. and mushrooms and thyme. I always use grassfed organic butter Pork chops: Standard pork chops (I'm currently using Organic Valley are 3/4-inch thick and bone-in, but brand's specialty pasture-raised Feb / March 2015

dairy products). Leaf lard is the highest-quality fat from the pig. This is the finely textured fat from around the kidneys, internal to the body cavity. Rendering fat is easy: just put it in a big pot with a little water and melt it. Rendering lard has its own peculiar smell but the finished fat does not smell the way the house smells when you're rendering it. Leaf lard makes the best. Piecrusts. Ever.

Can I get Nitrate-Free processing for my bacon? Sometimes. It's good to ask about. Some processor offer it and some don't. And there's always the option of making DIY bacon, which is lots of fun and easier than you'd think. It's very easy to find DIY bacon information.

The daily rhythm of cooking from the freezer and pantry Having a half pig in the freezer doesn't tie you down. On the contrary: one of the real pleasures is the freedom from grocery shopping. A well-stocked freezer and pantry means you can always find dinner in your kitchen. And that saves you money: both in not going to the grocery store, and in not going out to restaurants as often. When you're drinking your coffee in the morning, choose a cut of meat from your freezer and set it out to thaw; choose beans or grains from the pantry and put them to soak. Or get into the habit of thawing meat the night before, and starting it to cook in the slow cooker in the morning for weeknight dinners that are ready when you get home. No more stress means more time to enjoy your family and enjoy your life.

Butchering Your Own How to find half a pig Pig? You'll be letting your farmer know that you're planning to butcher your own pig. This decision commits you to the farm's schedule: once the pig has been killed, you'll need to be organized and available to cut and wrap your pork within a few days. You'll likely have the slaughterer "hang and age" the pork for a few days to get through the rigor mortis process and to dry the carcass a bit. A half pig is one piece of meat weighing between 75 and 120 pounds, which is a lot to deal with. You can make this more manageable by asking the processor to break the carcass down into three to five "primal chunks" which you can then butcher easily in your kitchen.

Not up for butchering your own? All farms offer a fully processed, cut and wrapped option. Most people go this route. Don't be intimidated by the idea of calling in your own cutting instructions. You'll specify the thickness of your chops and how many per package; the size of your roasts; which cuts you want cured and smoked; the thickness and package size (and sometimes flavor) of your bacon; and you'll choose one or more flavors for sausage. Easy! is a great resource. You can search on "pork," or put in your zip code and find farms physically located near you, although many other farms likely bring their products to farmer's markets or even deliver to your door. Most farmer's markets have a vendor page that lists the farms that sell at that market with a profile that includes the products that farm offers; check the farmer's markets nearest you. Or do web search with terms like "local pork," "pastured pork," "heirloom pork," and so on. Be sure to ask questions about where and how the pork was raised: "locally artisan processed" does not necessarily mean that the pig was actually grown locally or even responsibly. A few reputable local suppliers are Kookoolan Farms, Sweet Briar Farm, and Heritage Farms Northwest.

3170 Commercial St. SE in Salem | 503-910-5639 Chris Watkins, Broker, GRI 541.270.6774

Commercial Property For Sale Located in Toledo, Oregon Historic Arts District; Property includes Primrose Cottage (2 rental apts.) and the JP Studio (rental). 3 Tenants spaces. Opportunity for primary residence, artists and business venture.

Farmer Chrissie and her husband Koorosh own and operate Kookoolan Farms in Yamhill, Ore. Call Farmer Chrissie at (503) 730-7535 or visit Willamette Living Magazine


The Dining Guide

Mama’s Italian

Fine Italian Food & Wine Shop A large selection of Italian favorites prepared using the finest produce, meats, breads, cheeses and more. Fresh salads, soups, scallopini, cacciatore, chicken, shrimp, beef & veal along with other local favorites like beef stroganoff make for a fantastic dining experience. Pizzas made in-house to order. And don’t forget the Tiramisu and Cannoli for dessert! 11:00 -- 8:00 Tues, Wed & Thurs 11:00 -- 9:00 Fri. 4:00 -- 9:00 Sat. 11:00 -- 4:00 Sunday Brunch

50 West Oak St. Lebanon 541-451-5050

del Alma An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience.

Café, Gift Shop, & Event Space

Experience the history of this restored schoolhouse that now serves as a gathering space for small and large groups alike. Fresh ingredients and a peaceful setting make for the perfect dining atmosphere. Enjoy traditional lunch fare and signature dishes! Our staff will help create a memorable event that will surely meet your needs. Mon-Fri 10am-3pm

4455 NE Highway 20 Corvallis 541-758-5953

Queen’s Chopstick Not just Chinese food!

Menus and more at:

Our Asian fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Corvallis,” come find out why.

Open for dinner Tues. - Thurs. 5:00 -- 10:00 Fri. & Sat. 5:00 - 11:00 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat

136 SW Washington Ave Suite 102 Corvallis

2329 Kings Blvd Corvallis



The Blue Goat

April’s At Nye Beach

Savor the romance of wood-fired cooking straight from our giant handsculpted earthen oven. You can even watch our cob oven chef at work while you eat!

Produce, herbs and flowers grown on the owners’ Buzzard Hill Farm combine to create an intensely personal, flavorfully vibrant meal. The food is alive with this just-picked garden goodness. We like to think of it as “Farm to Fork” dining at its best. It doesn’t get any fresher than this!

Serving the best local wine and beer in a relaxed, family-friendly environment. And featuring locally grown fresh produce, eggs, meats, and cheeses - from small, sustainable farms in Oregon’s Willamette Valley. Open for lunch & dinner

506 So. Trade St. in Amity 503-835-5170

Dinner from 5 pm Wed -- Sun Reservations Recommended.

749 NW 3rd St. in Newport’s Historic Nye Beach district 541-265-6855

Catering, Private Parties, Lunch & Dinner. Offering a fresh, local and creative menu you’ll love. Promoting local musicians and artists, Cafe Mundo is a destination for coastal travelers and locals. Come on by, you’ll love it! Tu - Th 11 am to 10 pm Fri - Sat 11 am to Midnight Sun 10 am to 4 pm Closed Mondays

In Newport’s Historic Nye Beach 541-574-8134

A local landmark for over 30 years. Our bakers and chefs are at work around-the-clock preparing all your favorite dishes and baked goods using only the finest ingredients. Breakfast, Lunch, Dinner, or anything in between. Now offering catering too. 7am to 9pm Mon-Sat 8am to 8pm Sunday 219 SW 2nd St. Downtown Corvallis 541-754-0181

The Painted Lady Refined Modern American


Our menu is based on the foods that our farmer/neighbors grow: seasonal, and regional. Many of the wines that we feature come from just down the road. We are committed to using the best ingredients, and our menu changes as we move through the seasons of the year. We believe in using the highest quality and most healthful ingredients available and use organic, free range and chemical free products. Dinner Nightly 5:00 pm - Close Lunch Tues - Fri 11:30 - 2:00

760 Hwy 99W

Dundee 503-538-8880

Let us treat you to a special evening with a menu inspired by our farmers and service that will pamper you and your guest. The Painted Lady is more than a restaurant, it’s an experience to remember. Wed. -- Sun. 5 - 10 pm Reservations Required

201 So. College St. Newberg 503-538-3850

Le Patissier

Vive la France ! 541-752-1785


French Pastry Savory Dishes Dinner Events All prepared in-house from the freshest ingredients available.

The Dining Guide

“World Beat Cuisine”

The Arts Toledo Chamber of Commerce Recognizes Best Art Business: Gallery Michael Gibbons Judith Gibbons

I wish to thank the Toledo Chamber of Commerce for the Award of Best Art Business of the Year 2014. As I am a co-partner with my husband in this endeavor of business, he shares my gratitude to the Chamber for recognizing our 28 years in business in Toledo. Gallery Michael Gibbons is a “Signature” Gallery of Michael’s art work and we do not represent other artists but choose to focus on his work. Partly for the reason that our space to show art is quite small (800 sq. ft. ) and partly because there are only two of us to “man” the shop. We live “above” this shop which constitutes a Home Business in today’s language of the IRS. “The Vicarage”, a house built in 1926 for the clergy of St. John’s Episcopal Church, a 1937 National Historic Registry Building next door, is a part of the Toledo Arts District which was designated such by the State with two signs as a helpful way to call attention to the art of our community. Our Art Collectors come from all over the USA and sometimes from abroad. For instance, one of Michael’s major

collectors lives in Paris as a French citizen part of each year. We advertise with ODOT Highway blue signs so that people can find Toledo off Highway 20 and also through major print magazines in hotels. Our website often attracts people who never will be here in person but are confident in purchasing after checking out Michael’s list of accomplishments such as Major Awards, Solo shows abroad and Museum connections. We have learned over the years that art collectors enjoy following an artist’s progress and to do so they will seek “out of the way” studios and galleries such as ours. To reach a broader market, we have published art prints, mugs, and cards representing Michael’s original Northwest and Southwest art work ranging in price from $2 for a card to $250 for a limited edition print. We are most grateful for the large number of Collectors of all types of Michael’s work and invite all to visit us at Michael Gibbons Gallery, 140 NE Alder Street, Toledo Wed. through Sunday 11:00am-5:00pm.


341 SW Second Street• Corvallis (541) 757-0042

Original Work | Custom Framing |Art Restoration

Frame Studio & Gallery


Crater Lake, Shumway

Willamette Living Magazine

“Iris and Roses” oil 15” x 15” An artist born in 1943 in Portland, Oregon... Visit his gallery in the historic 1926 Vicarage in Toledo. Original art, signed, limited edition prints, posters, cards, and art mugs. Located in the Uptown Arts District.

AS SEEN ON OREGON ART BEAT Join us for 1st weekend each month!

Signature Gallery

140 NE Alder Street Toledo, OR 97391 (541) 336-2797 Feb / March 2015

While you’re on the Coast, Visit Nye Beach! for Artsake Gallery • A Co-op of Local Artists

Nye Beach Wine Cellar

Jacob Accurso Colleen Caubin Anja Chavez Cynthia Jacobi Katy Lareau Alice Martin Alita Pearl Frances Van Wert Shonnie Wheeler


Buy Local • Buy Handmade


Jovi 541-574-8134


Queen of Hearts 729 729 Nw Nw Coast Coast Street Street Newport, Newport, Or Or 97365 97365 For Reservations For Reservations Call Call 800•480•2477 800•480•2477

Nana’s Irish Pub

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Gifts • Lingerie


5/25/13 8:22 PM

“A Taste of Ireland on the Oregon Coast” Traditional Irish Fare, Imported Irish Beers on Tap, Full Bar, Minors welcome until 10pm, Patio Seating, Live Music. Hours Sunday-Thursday 11am-11pm Friday and Saturday 11am-midnight Corner of NW 3rd St and Coast in Nye Beach, Newport

Reach an engaged, upscale audience with an advertising message they’ll trust and enjoy



In Print • On Line Call us today to discuss advertising opportunities


The Hot Ticket

Wurstfest Feb. 13-14 Mt. Angel

Mötley Crüe - The Final Tour (All bad things must come to an end) Special Guest: Alice Cooper! Wed. July 22nd Matthew Knight Arena Eugene

Spring RV Show Feb. 12, 13, 14 & 15 Salem St. Fair & Expo Center / (541) 346-4461

Oregon Poultry Swap The Winter Swap Feb. 21st Polk County Fairgrounds Rickreall

Oregon Asian Celebration Feb 14 & 15 Lane Co. Events Center Eugene

Willamette Valley Vineyards Wine, Pear & Cheese Jubilee March 14 • 11am - 6pm Willamette Valley Vineyards Turner 46

Willamette Living Magazine

Feb / March 2015

Upcoming Events Show Your Creative Side!


February  02/06, 7:30pm, Jazz Kings – Avalon  02/08, 7:30pm, Dance of Spring – 2015  02/19, 8:00am, OSU Men’s & Women’s Choral Festival 2015  02/25, 7:30pm, Music Between Two World Wars – Corvallis-OSU Symphony Orchestra  02/27, 7:30pm, Auryn Quartet – Chamber Music Corvallis

Calling All Local and Regional Artists to Submit for Oregon Wonders: Crater Lake and Oregon State Parks Exhibit Dates: August 24th through September 30th 2015

March  03/01, 4:00pm, Simon Trpceski – Corvallis-OSU Piano International  03/04, 7:30pm, Ava Helen & Linus Pauling Memorial Lecture for World Peace April (partial event list)  04/07, The French Connection – Corvallis Community Band  04/10, Escher Quarter – Chamber Music Corvallis


February  02/07, 9:00am, Insights into Gardening  02/12, 5:00pm, TEDx: “The Economies of Tomorrow”


January/February  01/27—02/25, Call and Response Conversation V: Opposites Attract Friends  Local artists from Linn and Benton counties will showcase a single art piece around a specific theme. Viewers are encouraged to explore each collection, while drawing on their similarities and differences. Public art reception will be held on 01/27 from 6:30pm—8:30pm. February/March  02/27—03/10, 509J District Student Art Show • Giustina Gallery will host a non-juried art show featuring the work of elementary, middle, and high school students. Public art reception will be held on 03/05 from 5:30pm—7:00pm.

Carolyn Symons

Giustina Gallery at The LaSells Stewart Center offers novice and seasoned artists with opportunities to showcase artwork throughout the year to a diverse audience. Oregon Wonders: Crater Lake and Oregon State Parks art exhibit provides an opportunity to share your memories through fine art mediums of Oregon’s many wonders, from state and national parks, to the unique beauty of Crater Lake. In this Plein Air style art exhibit , choose to feature moments that are captured on-site or through a vision from a previous trip to Crater Lake and/or a state or national park.

March/April  03/12—04/24, 6th Annual Cultural Connection: American Expansion  The art exhibit will showcase through mediums of all type how historical changes to roads, railways and air travel dating back to the 1800s through current-day have impacted and influenced America’s culture and landscape. The art show is a collaboration of three regional galleries: Pegasus Gallery, Clark Studio and Giustina Gallery. A public art reception will be held on 03/14 from 6:30pm—8:30pm.

Art Submission Deadline, August 7th 2015 Public Art Reception, August 28th 2015 from 6:30pm to 8:30pm Art submission criteria available at:

Standard Gallery Hours: Monday through Friday, 8:00am to 5:00pm *Visit for ticket purchase options and registration requirements. The LaSells Stewart Center 875 SW 26th Street, Corvallis OR 97331 • (541) 737-2402 Stay informed about all upcoming events at The LaSells Stewart Center,

Willamette Living Magazine



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Willamette Living Feb/March 2015  

Local families in business, food, art, home improvement, and more. Enjoy!

Willamette Living Feb/March 2015  

Local families in business, food, art, home improvement, and more. Enjoy!