LIVING October / November 2014
T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E V A L L E Y
ALBANY | CORVALLIS | EUGENE | MCMINNVILLE | PORTLAND | SALEM
We all want to “Have a Great Day!” But it’s hard to do if you’re not feeling up to it. That’s why our goal, at The Corvallis Clinic, is for everyone to “Have a Healthy Day!” — because if you’re healthy, and you stay healthy, life is always much better. We call our approach Patient-Centered Care, and it works really well. So well, in fact, that the National
Patient-Centered Care 541-754-1368 www.corvallisclinic.com
Committee for Quality Assurance has now recognized us for providing the highest level of patient-focused care in Oregon. If you’d like care that’s focused on you and your family’s well-being, give our Find-a-Physician representative a click or a call. And have a healthy day!
DESIGN + BUILD
“The ﬁrst thing we build is trust”
340 SW 2nd St, #2 Downtown Corvallis
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Mercedes Benz of Salem Presents The Mercedes-Benz Electric Drive B-Class
A key part of Mercedes-Benz’s strategy for sustainable mobility. The 2014 B-Class Electric Drive surprises with a particularly dynamic driving experience, delivering decidedly brisk acceleration while gliding along the road in near perfect silence. The driver and passengers in this new electric Mercedes will enjoy the familiar comfort of a well designed, high-quality interior oﬀering generous space. The B-Class Electric Drive oﬀers driving pleasure with zero local emissions – in short, electric driving at the premium level. Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148
Oct / Nov 14
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Volume 5 No 5
FEATURES 28 Revolutionaries
The A players in Oregon’s booming food revolution.
23 Art in Oregon
Bill Shumway and Michael Gibbons, two great Oregon artists.
32 Organic Dairy
We’re sold, you should be too.
44 Eat Local
Farmer Chrissie has some tips to help you find great, local food.
on the cover, food from farm to table - Bill Shumway
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What does your kitchen say about you?
Pull-out refrigerated drawers disguised as cabinets make for easy snack access!
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Regulars 14 13 16 12 37 20
Ask Annette Mike on Health In the Garden Publisherâ€™s Note Skin Care - Close up! Bonnie Milletto
The 411 10 24 26 22 18 38 50
Charity Spotlight Valley History Dedicated to the Cup Photo Album Meet Your Maker Good Reads The Hot Ticket
Eating Well in the Valley
42 Yakuza 46 The Dining Guide
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!
40 The Luxurious Bath 41 Kitchen & Bath Must Haves
36 Back to Fitness 34 Lowering Your Risk
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Willamette Living Magazine
HELPING H A N D S
Marion-Polk Food Share Marion-Polk Food Share is the regional food bank serving Marion and Polk counties since 1987. The Food Share collects, stores and distributes the emergency food supply to a hunger-relief network of 99 partner agencies including food pantries, community meal sites, shelters, foster homes, day care centers, senior living centers and other social service programs. Our charge is leading the fight to end hunger… because no one should be hungry. The Food Share’s mission to end hunger includes providing emergency food to meet immediate needs and delivering programs designed to address the root causes of hunger and poverty. Each month, more than 40,000 local residents, including more than 16,000 children, are accessing emergency food through our network.
Willamette Living Magazine
We seek to reduce the need for emergency food and address the root causes of hunger by supporting an extensive community and school garden program, vocational and skills training programs and nutrition education. Volunteers and supporters are the lifeblood of Marion-Polk Food Share. Local residents recently honored the Food Share as the best non-profit and best place to volunteer in the Mid-Valley. With the community’s support we believe that we can end hunger.
For more information, go to www.MarionPolkFoodShare.org
Oct / Nov 2014
T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E V A L L E Y
Scott & Gayanne Alexander Willamette Living is published every two months by Willamette Life Media LLC General Inquiries:
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Kate Alexander Kate@WillametteLiving.com Comments, Corrections & Questions email@example.com 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.
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LIVING T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E VA L L E Y
“Each time a new issue comes out, I get more phone calls and new clients. With a small marketing budget, I look for advertising that “sticks around.” Not only does Willamette Living Magazine stick around for more than a few days, I know that readers are looking for the next issue. Thank you for a great publication!”
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Got an iPad? You can subscribe to Willamette Living on iTunes® for free, and every issue will magically appear in your Newsstand app. No hassles, no hunting around, and no cost! (Also works on iPhone) First, you need Apple’s Newsstand app. If you don’t have it, go to iTunes® and search for “Newsstand” download it (free), and then just search iTunes® for “Willamete Living” and download our magazine app. That’s it, and everything is free, people like free, it’s a price point that works.
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From the Publisher
Autumn, harvest time. Like the bears, we seem to want to eat to prepare for the winter’s hibernation. Everyone in the valley is concentrating on harvesting, cooking, and preparing for winter’s meals.
a great piece on eating locally. We went and toured a local organic dairy farm, and we’re sold. Organic milk, come to find out, IS worth the extra couple of bucks.
Each October we bring you our “food” issue. This year, we’re thrilled to be working with some real icons in the Oregon food world. Kathleen Bauer has submitted her take on “Oregon’s Real Food Revolutionaries” and Farmer Chrissie, has contributed
Our restaurant focus this time is another installment in our “Dinner in the Big City” series, we visited Yakuza in Portland, and it is fantastic! Read about it, check out our photos and hop in the car!
To add balance to all this eating, we’ve got our usual fitness tips, and in case your kitchen isn’t up to snuff for the holiday cooking, we’ve got our locals builders advice on getting your place up to speed. Happy fall, take it easy on the Halloween candy, and I look forward to speaking with you in our upcoming holiday issue!
Scott Alexander, Publisher 875 SW 26th Street, Corvallis OR 97331 (541) 737-2402
The LaSells Stewart Center at Oregon State University, welcomes over 160,000 guests annually and proudly hosts hundreds of conferences and performances each year. Key Features: • 40,000 Square Feet of Dedicated Event Space • Largest Art Gallery in Willamette Valley • High-Tech Audio Visual Capabilities • 1,200 Person Auditorium • 200 Seat Lecture Hall • Multi-Purpose Rooms • Executive Boardroom Interested in upcoming events? Scan the QR Code or visit oregonstate.edu/lasells/Weekly-Happenings.
Willamette Living Magazine
Oct / Nov 2014
MIKE ON HEALTH
The Secret To a Healthy Body Filling in for Mike: Emily Jederlinich, Health and Wellness Coach at Timberhill Athletic Club
Many of us are if not all are bombarded by the media, blog posts, Facebook advertisements, and magazine articles about establishing a healthier lifestyle, slimming down and getting fit. I will be one of the first to admit, that I do love to read diet and fitness tips, either to get a good laugh by the ridiculous studies, or to implement them, if I find them to be beneficial. Behind all the talk of toning up and dieting tips lies the heart of what it truly means to be healthy: Loving who you are, and treating yourself right. One of my past clients from the Health and Wellness Program I coach at Timberhill Athletic Club, really inspired me and sparked up an hour long conversation. She explained to me that “loving the body you have” is a great way to feel confident, but what’s more important is improving your health by eating nutritious food and moving your body.” I was happy to hear her take on crazy ideas like “ losing 50lbs in 30 days” and “ tone up with 15 minutes of intense exercise” because it showed me that men and women are quite intuitive about body image. In a nutshell, here is what she said: “While I was growing up, I was never confident in my appearance and body image. I always judged myself when I looked in the mirror, critiquing my face, my stomach and hips. My whole mindset of the perfect body was based on super models, Barbie and advertisements on T.V.. I was so self conscious, that I monitored what I ate, worked out for several hours a day and still, to myself, I was not good enough. Now, that I am older I realize how much pressure is put on everyone about appearance and body image. I’ve come to the conclusion that being healthy shouldn’t be about appearance, it should be about health, and to love yourself so much you want to be healthy. Once I was able to let go of trying to be skinny or perfect, and began to focus on loving my curves and everything about myself, that I gave my body the very best treatment and I got healthier. People started to see my natural glow, and I became more confident in myself.”
But as I have grown, I have learned more to love my body for what it is. After all, it has been very good to me and how could I not want to provide it with love. My body is incredible and so is yours. It takes me on walks and runs during the evening to watch the sunset. It has allowed me to create tasty meals where I could indulge in the zesty flavors that hit my tongue. And, in exchange to everything that my body has provided me, from strength, endurance, a warm heart and feelings. I treat my body the best I can. I stay active and feed it healthy food. Sources have indicated anytime you ingest processed food, it knocks your body out of homeostasis and causes it to work improperly. I let it rest at night and take vitamins to keep it strong, to help me fight off viruses. I love my body the way it is because I have treated it well by eating healthy and exercising throughout the years. I am an advocate for body confidence, but I am even more of an advocate for living a healthy lifestyle and loving yourself. This fall, remember that working towards the body that you want does not mean working to fit into a certain mold, whether thats a super model, an actor or actress or a role model. It simply means working to treat your body properly, find an exercise that you enjoy and indulge in a healthy lifestyle. That means decrease the amount of processed foods in your diet and move your body more. That my friends, in my opinion the best way to learn to love the body that you have. Emily can be contacted at firstname.lastname@example.org for comments on this article and any questions you may have about health, fitness, and diet.
I was so moved by what my client had discussed with me, that I felt compelled to discuss with you what my thoughts are when it comes to loving your body. As a human, I am sure most of you would agree, we all have things that we are self conscious of. Whether wishing you had washboard abs or your arms were a little more toned. It doesn’t even have to be about your body, it could be about lacking confidence in your intelligence, social status or wishing your were more attractive to the opposite sex. There are always those little things we wish we could change about our bodies or life. My approach to most things in life is to accept what has been given to me or change it if I am not satisfied.
the annex “t r e n d shop” 214 SW Jefferson
5 41.75 8.9 0 9 9
the main store
Mike Waters MA is the health promotion director for Timberhill Athletic club. He can be reached at email@example.com or 541- 207-4368 to discuss this topic, or any other topic in the area of health and wellness
3 12 SW 3rd St.
5 41.753.8 011
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Willamette Living Magazine
ANNETTE ON REAL ESTATE - Your Kitchen Sells!
The kitchen is the heart of the home. It truly is. I have seen some stellar examples and sometimes develop serious kitchen envy when touring homes with clients. I personally like the modern ones best, straight lines, cool surfaces, high end appliances (as a German I appreciate Bosch and Miele)… but there are some more traditional ones that are simply beautiful. I have seen a red, a green, and a blue one, all three were interesting, different and beautiful. And none were a deterrent for the sale, pretty much the opposite, buyers loved them. If you consider improving your kitchen for yourself of course there are very different goals (and expenses) than getting ready for a sale. For you, it is your individual, hopefully good, taste. You can indulge in colors, materials and design just as you love it. And then one day, you want to sell. And the French Provincial blue and yellow theme is not that great anymore. Or the “ducks in aprons” border really needs to go. Or buyers will find your children’s handprints in rainbow colors on the cabinets cute but not very desirable. So what to do if you have a “themed” kitchen or a very individual color scheme or your kitchen is high quality and functions very well but is simply dated?
There are very inexpensive and easy measures that can catapult your 70s kitchen into the 21st century. Any wallpaper and borders: out. Neutral paints complimenting the cabinets and the floor should be the start. Hardware is another quick and easy fix (just find new ones with the right spacing..), brushed nickel or oil rubbed bronze in a contemporary design do wonders. A backsplash can transform! Cabinets can be refinished or painted at a fraction of the price of new ones.
Are your old countertops a drag? Granite is not always the one and only way to go, there are a multitude of alternatives. But be aware of the price range of our home. While granite in a house for $190,000 can be an overkill and laminate can do, in a higher end home it is a must unless you use another higher end material, Corian, concrete, soapstone, silestone (quartz). Refinishing surfaces is often an option as well, a great one for a small budget but big impact. Invest in a clean and fresh sink (or resurface the old one) and faucet and make sure all your appliances are clean and well maintained, a smelly fridge with moldy seals is a huge turn off and nobody wants to see the remnants of your baking in the oven. Last but not least, the floor: again, for a home around $200,000 vinyl is ok but often tiles are not much more expensive and definitely a great upgrade. Just make sure they are laid well. I have seen terrible tiling jobs, toe traps and crooked grout lines show poor workmanship and devalue your whole home. This is not always the best DYI choice. Wood is always great but needs to be well sealed in high traffic and possibly wet rooms. The stuff that seals mahogany boats is an excellent choice for a wood floor in a kitchen. We used it for a wood floor in a bathroom in and it worked perfectly. With all these measures in place and with little investment you can get a great return and make your kitchen the beautiful heart of the home for a new owner. 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
In contract after just three days on the market! 2015 Calderwood, Philomath. 4 bedrooms, 2.5 baths, 3110 Sq. ft. 5.65 acres, huge shop and multiple other outbuildings. $585,000
©2014 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 www.valleybrokers.com/asievert
B R O K E R
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contact Annette C. 541-207-5551 ASievert@valleybrokers.com Oct / Nov 2014
Stories. Get Inspired!
LIVING T H E L I F E S TY L E M A G A Z I N E O F O R E G O N â€™ S W I L LA M E T T E VA L L E Y
just a little reminder
Dedicated To The Cup Nine Ways To Reinvent A Life!
Life is a series of circumstances, events and experiences. We are all connected through the stories we share. We all have a story to tell, our own. 18 short stories, many from local contributors, will move and inspire you.
Visit www.bonniemilletto.com For More Information
Get Your Copy or Audio Book www.bonniemilletto.com/books or on Amazon.com for Kindle.
MILLETTO Bonnie Milletto is a Portland, based international speaker who finds joy in all things, and loves a great cup of coffee. www.willametteliving.com
THE HOLIDAY ISSUE IS NEXT! Our biggest issue of the year includes both our wildly popular gift guide, and our Valley Medical, Health & Wellness guide. Thousands of Valley shoppers will be reading it. Let us help direct our readership to your door! Call today to inquire about advertising options, or visit our web site to learn more.
www.willametteliving.com Willamette Living Magazine
IN THE GARDEN WITH BRENDA
Diva Arrives My life has turned upside down. The reason - I am the proud owner of a new puppy. Her name is Diva Grace and she is a Cavalier King Charles Spaniel. She is cute, energetic and spirited. My husband and I are head over heels in love but my house is a mess, we just started sleeping through the night, and I have to rethink everything I do. Diva puts everything in her mouth. She especially enjoys rocks. She chews constantly: shoes, electric wires, and houseplants. We have discovered that she is tiny enough to fit through the slats of the semi-privacy fence our side neighbors put up when our house was being built. The neighbors aren’t there anymore, but I’m still cursing them for that decision. Diva found the small hole between our fence and the back yard neighbor’s fence. She has visited both side neighbors yards. Thankfully, our other back yard neighbor also has a dog and he put up short wire fencing to keep his dog from escaping. We have learned that Diva moves too quickly to allow her freedom to run around when we are gardening. Today, we brought her out in her crate so she could be with us. That worked fairly well. I so much enjoyed having my last set of dogs join me in the garden. Tipper, at 14, still
comes out while I work, finding a comfy, shady spot to snooze. Eventually, I hope that Diva will do the same. However, until she is an adult dog I will need to be on the look-out for hazards, including yellow jackets or wasps, slug bait and poisonous plants. I have resorted to Raid to get rid of the wasps that had made a nest in our outdoor table. I have checked out the ASCPA website and dogsinthegarden.com to learn that over half of the plants in my back yard are poisonous. Even the supposedly “safe” slug bait station we used (beer in a shallow dish at ground level) caused a sleepless night for my husband after Diva got into it. He hadn’t emptied the dead slugs out and we didn’t know if she’d eaten one or drunk the beer. He did learn one important lesson, never Google a potential problem right before you go to bed! Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at
GN-PrintAd-3.895x4.928-WillametteLiving-OctNov2014.pdf 1 9/29/2014 10:06:32 AM
inspiring beautiful & bountiful gardens
Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at
FRCU garlandnursery.wordpress.com ES T H Enjoy 6 acres of:
“All diseases start in the gut.” Hippocrates Nadine Grzeskowiak, RN, CEN Consultations, Seminars, Presentations 215 SW 4th St. Corvallis (541) 602-1065 Nadine@GlutenFreeRN.com
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Willamette Living Magazine
Meet Your Maker
The Willamette Valley is famous, and becoming more so, for it’s legions of craft producers of cheese, cider, beer, wine, lavender, hazelnuts — or, filberts if you’re a long term resident (same thing), and now a young man in Eugene has hit on another winner: organic liqueurs. Kyle Akin is a fellow who immediately strikes one as the type who gets things done. Clearly ambitious, he joined the Marine Corps right out of high school, then he attended Florida State University to earn his degree in civil engineering, then a move to Washington and his introduction to the Northwest. He liked what he found, and decided he liked Oregon best. With his sights set on starting his own business, he moved to southern Oregon to earn an MBA (Master of Business Administration). Not sure exactly WHAT business he would start, things came together when he connected the dots with a hobby he’d been exploring, Limoncello. Kyle had been treated to another enthusiast’s Limoncello at a winery tasting room in Northern California, he was hooked and began to experiment with his own recipes.
As Kyle practiced his new hobby, friends started to ask: “hey, why don’t you bring over some of that Limoncello?” That went on for a while and a light bulb went on for Kyle; it became clear what his business should be. Not just a “plain old” Limoncello though, Kyle and his girlfriend thought “why not a Lime version?” There are lime chips, lime beer, lime Tequila, even lime Cokes! Before Kyle… no lime liqueurs! They gave it a shot, and the “LimeCello” they produced was delicious. As if that weren’t enough, Kyle added another dimension — organic. Simply producing alcoholic beverages is (so we hear) a daunting process of paperwork and inspections. Kyle apparently wanted an extra layer of paperwork and inspections, but as mentioned, he is a guy who seems to get things done, and he did. All of Crescendo Organic Liqueurs are certified organic. Crescendo seems to be on a roll. We wish Kyle great success with his efforts. Check the website at www.organicello.com for great recipes, photos and more information, then visit a liquor store in Oregon to get your own organic Lemon, Lime, or Orange liqueur or… all three!
Willamette Living Magazine
Limoncello • Arancello • Limecello
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www.organicello.com Oct / Nov 2014
on any of the following purchases: 4 Duette® Honeycomb Shades or 4 Solera® Soft Shades (plus $25 rebate each additional unit)
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Follow Us At Facebook or Twitter *Manufacturer’s mail-in rebate offer valid for qualifying purchases made 9/16/14 –12/16/14 from participating dealers in the U.S. only. A qualifying purchase is deﬁned as a purchase of any of the product models set forth above in the quantities set forth above. If you purchase less than the speciﬁed quantity, you will not be entitled to a rebate. For each qualifying purchase, only the higher applicable rebate amount will apply. Offer excludes Nantucket™ Window Shadings, a collection of Silhouette Window Shadings. Rebate will be issued in the form of a prepaid reward card and mailed within 6 weeks of rebate claim receipt. Funds do not expire. Subject to applicable law, a $2.00 monthly fee will be assessed against card balance 7 months after card issuance and each month thereafter. Additional limitations apply. Ask participating dealer for details and rebate form. ©2014 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas. HOL14MB1
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“See Things In A Diﬀerent Light”
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pie hotline: 503-835-0740 Farmers Markets 2014 Corvallis • Hillsboro • Salem • McMinnville
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The Shabby Chic Bride
A Season Of Reflection Fall has always been one of my favorite times of the year with the beautiful foliage, football, hot dogs, and popcorn. Pumpkin spice in everything! It is also a time of reflection and new beginnings. A time to consider what has been and what will be. “If winter is slumber and spring is birth, and summer is life, then autumn rounds out to be reflection. It’s a time of year when the leaves are down and the harvest is in and the perennials are gone. Mother Earth just closed up the drapes on another year and it’s time to reflect on what’s come before.” – Mitchell Burgess As I look to the future with inspired hope, my mind reflects back to some of the early defining moments in my life. “Stop trying to hold onto your past. You can’t start the next chapter of our life if you keep re-reading your last one.” - Unknown We all have triggers in our life that can serve to remind us of our fears and failures. These emotional triggers are the most powerful forces inside us. We can choose to stuff everything back inside and not deal with the emotions that surface from past challenges. Or, we can choose to deal with the knots in our stomach; that keep us awake at night. Whatever we do, we can’t keep the circle going. It will only surface again and again and again. I kept my circle going for 34 years. Some will medicate themselves to numb the feelings. My medication was a mixture of work and food. There was too much pain from the past, and I was not ready to deal with the circle of challenges and the subsequent work I knew would be involved in knowing and being forced to make decisions. Sometimes, holding on for a short while can aid us in becoming stronger and making better decisions in the future; but, when we’re unable to learn, or refuse to learn, or when we have learned and still hold on, we become stuck. Holding on to things that no longer serve us will make us physically and mentally ill.
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I chose to get in touch with my emotions and let life begin to touch me. What began as a reflection of shadows—with practice and determination—started to take on a sharper image of me and who I have become. The present is where I am. But many of us don’t live here; we’re either fixated on the future or stuck in the past. I quit beating myself up and began to practice forgiveness and releasing blame, learning from the past and then letting go. If you ask most people who are successful, happy, and fulfilled in their lives, they would probably tell you that they wouldn’t change a thing about their past. I would not change mine. The fact is I am the person today because of the choices and experiences of my past. We all have our own unique circumstances to overcome and rise above. The circumstances of my life have been amazing learning experiences that have led me to my own personal truth. Meeting and overcoming these challenges have taken me from a place of despair, to a life of meaning, laughter, acceptance, and peace. It is my hope that you might be inspired by my experiences and those of others, and comforted by the knowledge that we are not alone, as we continue to travel the roads of life, one step at a time. And as the pumpkin pie goes into the oven, I’m smiling and my thoughts turn inward. To explore what matters most, to make the most of this moment, to reflect, to be grateful for this season.
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Plein Air Paint Out in the South Park Blocks
Saturday, August 9 Sunday, August 10 Portland (between SW Jefferson & SW Main)
ver 40 of the region’s leading plein air painters turned the Portland Art Museum’s front yard—the South Park Blocks—into an outdoor studio where they captured the light, color, and everyday scenes of park life. On Sunday the Museum’s outdoor courtyard featured works made the day before and offered the opportunity to purchase a work directly from the artists.
The Plein Air Paint out is sponsored by Wolf Kahn and Emily Mason Foundation, Gamblin Artist’s Oil Colors, and RayMar Art.
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Oct / Nov 2014
elder statesman n.
A prominent, highly experienced older man, especially one acting as an unofficial adviser.
hile neither of them were too thrilled about the “elder” designation in the title of this article, they definitely both deserve the “statesman” title. Michael Gibbons and Bill Shumway have both been involved with Willamette Living Magazine since day one. Recently we learned that Bill and Michael have known each other for years. Two very different people in some aspects, yet quite similar in others, Michael and Bill are huge figures in the Oregon art scene, and work tirelessly to create two very different, stunning bodies of work. Michael creates very realistic landscapes, and Bill leans more towards the abstract. Both of them capture the essence of the Oregon landscape, beautifully. That got the wheels turning. Where did Bill and Michael get started? What have they done for the last 40 years? What do they have planned for the future? We got a hold of both of them and asked these questions and more. Bill Shumway Bill arrived in Oregon with a blanket - period. Back in the day, Bill was an Easterner, he had a teaching position at a major university, and had studied under Dutch Abstract Impressionist Willem de Kooning. Then Bill decided he couldn’t do it, four walls couldn’t hold him, he heard the call west. He got an old car, fixed it up and headed out. He took a circuitous route and found himself in Oregon. Still not sure of his direction in life, Bill drove back to the east coast, and then hitch-hiked back and forth - a few times. That was back in the day when people still did www.willametteliving.com
that sort of thing. Bill finally landed in Corvallis, and made his way by creating art for people in trade for art supplies. Food was scarce, there were, in Bill’s words “some crazy years” - hey, he’s an artist, what do you expect? He’s come a long way since. Bill later became involved in the Pegasus Gallery doing framing, and then moved on to own the gallery. When Bill arrived in Corvallis, there was no art in public spaces. Having come from the east coast where that was a common thing, he made his way around the area, suggesting people get with the program and get some art on the walls. Now everyone takes it for granted that restaurants, coffee shops, medical facilities and the like will have some art -- thank Bill for that next time you’re in what would be an otherwise drab waiting room. Bill was joined by his Daughter Paige in the operation of Pegasus, Paige has recently taken the reigns, now Bill has some free time to help other artists by teaching at his home in West Corvallis, and via his outdoor “Plein Air” workshops. Of course there was the usual turmoil of doing business as a family, but Bill brought up an event in which Paige and he connected over, a show of both of their work based on the teachings of Rumi, the 13th century Persian poet, mystic and theologian. Bill admits he at first thought he might “take it easy” with his work so as to not show up his daughter. Then he decided “no, I’m going for it.” Bill got a bit emotional when he describes what happened, Paige’s work was fantastic, they had a great show, and the gallery was packed with people reading Rumi in Continues on page 49 Willamette Living Magazine
Valsetz Star, edited by 9-year-old, won nationwide fame If you’d taken a nationwide poll in 1939, asking people from outside Oregon to name as many Oregon towns as they could, the top three would probably be Portland, Salem — and Valsetz. Portland, because it’s the biggest, of course. Salem, because it’s the state capitol. And Valsetz, because of its newspaper, the Valsetz Star, and the Star’s editor, 11-year-old Dorothy Anne Hobson. The 9-year-old editor Dorothy Anne was the daughter of Henry and Ruby Hobson, the cookhouse managers for the tiny company town of Valsetz, which was owned by the Cobbs & Mitchell Lumber Company. Her newspaper was hand-crafted on a card table on regular legal-size sheets of paper, and her printing press was a mimeograph machine in Cobbs & Mitchell’s downtown Portland office. From there, each month, it went out to a small but influential (and growing) list of subscribers — including Franklin and Eleanor Roosevelt, Herbert Hoover, Wendell Wilkie, and Shirley Temple. It was read on the air by countless radio announcers, all over the country. It was a sensation.
VA L S E T Z S TA R B E C A M E FA M O U S E N AT I O N W I D E B Y: J O H N J . D . F I N N
“It was at once apparent that the editor was able,” Templeton wrote later. “Valsetz surely offered a good and fertile field. Why shouldn’t Valsetz have a paper? A deal was promptly consummated whereby our Portland office, splendidly equipped with a sixty-dollar mimeograph machine, would print the Valsetz Star. Dorothy Anne chose to dignify us with the title of Publishers.” ”Hemlock, Fir, Kindness and Republicans” Although The Star didn’t adhere to AP style, its editor was a stickler for deadlines. The Star was published faithfully every month — with the exception of a couple months very early in its run (“We didn’t have a June issue of ‘The Star.’ Nellie and I played too much. We hope nobody wants their money back.”).
How the Star got its start
Right from the start, the paper made a big deal about its political affiliation. “We believe in hemlock, fir, kindness and Republicans,” Dorothy wrote.
The paper was started in the summer of 1937 when Dorothy, then 9 years old, was having lunch in the Valsetz cookhouse with Herbert Templeton, one of the logging company’s executives.
But she was always careful to add that Democrats were also nice people. She adored President Roosevelt and his wife Eleanor; she just wished they were Republicans, that’s all.
“There’s going to be a newspaper in Valsetz,” she told him firmly, and showed him the first edition, sketched out on a school tablet.
“The Republicans are nice and sensible, but the Democrats are lots of fun,” she wrote in 1939. “We don’t know what to think.”
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Precociousness in print The tone of the Valsetz Star, right from the start, is of a sort of hilarious precociousness — the kind of thing you would expect from a really intelligent 11-year-old. “Everyone contributed toward the entertainment,” she wrote in July 1938, describing a company event. “This is the first time we have used the word ‘contributed,’ but we will be using bigger words from now on because Mother bought the ‘Book of Knowledge’ set for us from Mrs. Shea of Portland, and she gave us a big dictionary with the set. We will pay for it later.” For a pre-teen, though, she had a wicked wit, which her parents always seemed to get the worst of — especially her mother, Ruby. “Mr. Frank Trower, in San Francisco, said there is a new book out about the logging woods called ‘Holy Old Mackinaw,’ but was not a book for ladies to read,” she wrote in April 1939. “Mother sent for it right away.” “Daddy is trying to find a place for his vacation this summer where his stomach won’t get any bigger,” she remarked in the “Local News” column for March 1940. And then there was September 1939, when an attempt by the corset industry Oct / Nov 2014
to reconquer American fashion met with mixed success in the Hobson home. “Mother has some new corsets for a waist like a wasp,” Dorothy noted, “but when she laces them real tight she faints.” The Star on life in Valsetz The Star was most known for adorable observations on life in a small backwoods town. “Things to be thankful for this Thanksgiving day:” she wrote, in the November 1937 paper. “That our living room leaks in one corner instead of all over. That the new truck road didn’t slide into the pond. That they have snow in Seattle instead of here.” “Valsetz is small but very exciting,” she wrote in the July 1939 issue. “One couple got married, one couple got divorced, three men got in a fight, two babies were born, and two men got in jail. Greta Garbo can milk a cow. ... Weather Forecast: Too hot for words.” As time went by, though, the tone of the Valsetz Star underwent a subtle change. As its prose got more professional, it grew less carefree ... its editor was growing up. The Star and politics The 1940 election brought with it a torrent of hate mail. The U.S. is a large country, and if only one-tenth of one percent of Americans think it’s OK to verbally abuse an 11-year-old girl for backing the “wrong” presidential candidate, that’s still a lot of people. In response to them, she penned what has to be, even today, the gold standard for responses to anonymous trolls: “A few people have written us dreadful letters for supporting Wendell Wilkie (for president), but they did not sign their names,” she wrote. “Please don’t be ashamed of your name. We are not ashamed of ours.”
Image: Univ. of Washington The Valsetz dining-hall crew around 1937. Dorothy Anne Hobson is in the center of the group; her parents, Henry and Ruby, are the two people at the left side in the front row.
The Star goes dark Anonymous sarcasm and other crude, abusive feedback was easily sloughed off. But other, subtler malevolent spirits seem to have been more successful at stealing young Dorothy Anne’s dreams. Probably the most poignant issue of The Valsetz Star came in February 1941, when this celebrated, nationally famous 12-yearold author wrote the following, in her monthly “Special Editor’s Note” column: “After reading several letters written to us, we’ve decided not to be a lawyer. One man wrote, ‘Women are failures as lawyers. They lack nerve and are too soft.’ And even one woman wrote from Chicago, ‘Women talk too much, honey. Try something else.’” “Then,” she continued, “from a very smart young man in New York who signed his name with a great dash: ‘Women? Huh, they make me sick. Law! That’s a laugh. They better look after a man’s stomach instead of his lawsuits.’ We’ve gotten quite discouraged over all this, and although we can’t see anything very interesting about stomachs we think maybe we had better just keep house.”
At the end of that year, Dorothy folded up her newspaper and threw herself into extracurricular activities at her new junior high school in Salem. So far as I’ve been able to learn, she never published anything again. (Sources: Hobson, Dorothy Anne. The Valsetz Star. Portland: Creation House, 1942; Carlson, Linda. Company Towns of the Pacific Northwest. Seattle: UW Press, 2003)
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: finn@ offbeatoregon.com, @OffbeatOregon (on Twitter), or 541-357-2222. Willamette Living Magazine
The Elusive Idaho Sunset By
#6 In a Series...
We’re proud to bring you excerpts from the book “Dedicated to the Cup - Nine Ways to Reinvent a Life!” a collection of inspiring stories from many Willamette Valley locals who have overcome adversity and reinvented their lives.
y growing-up years on an Idaho farm taught The sunsets were special, and escaping to the me many lessons about life, perfection, canyon’s edge overlooking the River of No Return was where the magic would happen. and the true pursuit of happiness. We were blessed with God’s country in the Our family’s home would be considered a first place, but it was especially awe-inspiring small hobby farm in today’s terms and was the to enjoy the colors of the sunset bursting out same place where my father would pass away of the sky and reflecting on the water, the river 50 years later. A beautiful setting complete winding along with its white caps dancing. The with magical sunsets, this homestead was a hills and surrounding vista took on a different labor of love in my dad’s world; it had to be, look in the evening. As the sun started to slowly since the commitment and hours surrounding descend, the hills became dark, then black, then the maintenance and upkeep could be beautiful as they created a backdrop of mounds overwhelming. The animals and chores were a silhouetted against each other. given each day. But, after the seeds were planted and the garden flourished, we had additional But, there was still no breeze to bring relief from work to keep up this beautiful, well-planned the heat and there was still no Mom. Concern maze of fresh vegetables and herbs. As a child, had set in and I wondered where she might be, I realized it was a lot of work for all of us, but I but I knew it was time to carry on with supper. also knew that while we worked hard, we also Goulash was the request for the evening, so I played hard. Our house was the gathering place, began with the mixture. Mom always said there where neighbors would come with their favorite was no need to measure things, to just throw potluck dishes, and we would have many games in a little love, some salt and pepper, a couple of tic-tac-toe, ghost in the graveyard, hide- kisses, and secret ingredients. There is no real and-seek, jump rope, horseshoes, softball, and secret, just some noodles, hamburger, corn, tomatoes, and all the love you can give. It was riding horses madly through the fields. always better than the last time. We learned a lot about responsibility because of the strict and diligent work pattern my parents After being on the river, I had changed into my placed us on. At the time I wasn’t as respectful favorite outfit, which was a dress and cowboy or grateful, but today I’m convinced it added boots. I vividly remember what I was wearing to the depth of character and solid work ethic when I discovered Mom wasn’t coming home. I currently possess. Although I come from a At first, I held back the tears to show my bravery, family where children were expected to do well, to try to figure out whether she’d abandoned us. there was no mentoring or particular academic Brave actually isn›t the right word; numb was focus. There was encouragement around what I felt that evening. We gathered together continuing our education, or we could try to get and took a walk to that special place, canyon’s a job at the mill. Even still, if we wanted to move edge. We sat and took in the beauty the evening forward and make a difference as a person, we sunset had to offer. When we finally made eye had to dream it, make a plan, and see it through contact, all four of us broke down together with tears and fears. It wasn’t until the next day that to its conclusion. Dad had a family meeting and tried to convey In the midst of all of our activities and finishing why Mom was not with us. In retrospect, he up the chores one summer day, I noticed that did a really poor job. She needed time away, he my mother hadn’t returned home from work. said. Who gives people the right to check in and It made me pause but elicited no concern. She check out whenever they want? As an adult, I would sometimes stop by her good friend’s get it, but as a child, I didn’t. What had we done house and sip a glass of wine. I actually think to create this? We were a sad family, and seeing she had more than one, but she always said it my father cry for the very first time added to the was just one. The day was downright hot, and sadness. there is no place to escape but the river when it is 100 degrees outside. I was supposed to At the end of the evening we all parted ways, make supper that evening but had some time and I fell on my bed exhausted with worry. to squeeze in a river run with my siblings and My dress matched my bed quilt, and, at that neighbors in inner tubes. It’s amazing that so moment, I relished the fact that someone had many of us in the area, who ran the river wildly done something special for me. The Christmas and freely with no question at all about safety, before, my grandmother had made me the survived. We were young, thrived on fun, and quilt, which was crafted from all my dress scraps from over the years. Feeling like I was the never wanted our days to end. most beautiful girl in the world with the most
Willamette Living Magazine
beautiful dress, made with lots of love, I jumped up and twirled around my room. Little did I know how unprepared I was for the hardships ahead. As a child, it was a hard period in my life. My mom did return home, and I learned later in my life that this was a period of struggle for my parents. What I can say is how poorly they communicated to us as children and how perfectly they hid their troubles and problems. My mother ran away much earlier than the time I experienced. She ran away from home when my oldest sister was a baby. The two of them fled and returned, then she went on to birth three more children. She also left a final time, the day the youngest sibling left home for college. She packed her bags, loaded her car, and drove off into that beautiful sunset. My mother was dying inside and we never knew her pain. But, it made me realize that the events of our lives are meant to pass through us, not linger, but glide through and change us. What I learned as a free-spirited child, full of a drive for life and fun, was that perfection is fleeting. There were moments, to be sure, but they came and went with the sunsets. What matters the most, though, is staying in touch with your soul, your own light from within. Then, no matter what happens, you›re grounded and the one thing that catches you off guard just might end up giving you the perfect blend of greater strength. After thirty plus years in lending, Kris Norton left the corporate world to pursue her entrepreneurial spirit. Kris’s steadfast belief in the power of others to follow their dreams is demonstrated in her life as Executive Director with Nerium International. Nerium age-defying products are based on real science and create real results. www.krisnorton.nerium.com
MILLETTO Bonnie Milletto is a Portland, Oregon, based international speaker who finds joy in all things and loves a great cup of coffee. Her new book “Dedicated To The Cup, Nine Ways To Reinvent A Life!” is a tribute to the power of the human spirit to persevere and triumph in the face of challenging life lessons. The perfect blend of real life stories meant to inspire, encourage and motivate is now available for purchase on her website www.bonniemilletto.com/books or on Amazon.com for Kindle. Oct / Nov 2014
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Oregon’s Real Food Revolutionaries Just Don’t Call Them Foodies! By Kathleen Bauer Rarely a week goes by when someone in the national media, whether it’s the New York Times, CNN, even The Tonight Show’s Jimmy Fallon, mentions the amazing food to be found in Portland, Oregon. Chefs, restaurants, doughnut shops, vegan delis, food carts, glutenfree bakeries and the growth of what’s being called a “food culture” have found fertile soil in the Northwest corner of Oregon. Just a decade ago it would have been an oxymoron to put the words “Portland” and “food scene” in the same sentence. No longer. But what’s been missed by the national spotlight and gushing reviews is the true food revolution that’s been building in the Northwest, one that will outlast the tourists and the hype. It’s one waged by grassroots folks who would laugh at being called “foodies” but who are leading the way in changing the foundation of our local food system from one dependent on big box stores, national chains and agricultural conglomerates to one that is developing pathways for the small farmer and artisan producer to make a connection with the consumer, one that focuses on accessible, sustainable and affordable local food. We’ve asked a few of these “real food” revolutionaries to talk about why they do what they do and what they hope to accomplish.
Eamon Molloy & Rachel Funk
Manager since 2004 of the Hillsdale Farmers’ Market Every Sunday a small army of the best farmers and food purveyors in the area pull their trucks, vans and even, in one
Willamette Living Magazine
case, a wood burning oven into a high school parking lot in the aptly named Hillsdale neighborhood of southwest Portland. At ten o’clock the man responsible for curating what he calls “a cook’s market” strides down the center aisle ringing a large bell to start the market day. Asked how this market is helping to build a more vibrant local food system, Molloy said that for local farmers, farm-direct sales at markets provide farmers with an additional income stream. “In a global economy, small farmers like those in the Willamette Valley need multiple income streams,” he said. “Markets provide farmers with the best possible market research. Their customers are educated consumers seeking high quality food at a fair price and they’ll tell farmers what they do and don’t like about an item. For consumers, he said, short of growing their own food, markets are a place where they can find the freshest produce possible. Buying tender products like lettuce just hours after it’s picked makes an enormous difference in flavor. Plus markets are an outlet for items that consumers won’t find in a store that is solely dependent on what’s available from wholesalers. The bottom line? “In an anonymous global marketplace,” he said, “people want to know who is making, growing and creating their food.”
Co-owner and cuisine director of Grand Central Bakery and the author with Ellen Jackson of The Grand Central Baking Book. A self-described “4-H kid,” Davis was in sixth grade when her parents packed up the family and moved to a farm in central Washington. Those agricultural roots, along with the homemade bread and pastries that her mother baked—and that subsequently formed the foundation of Grand Central Bakery’s original shop in Seattle—were what drew Photo: Leslie Cole Courtesy of Grand Central Bakery her into the professional food world. Oct / Nov 2014
“It started by being driven by deliciousness,” she said, describing her evolution as a chef. “Food and flavor have always been at the forefront of what we’re chasing.”
grew up surrounded by hog and soy and corn in the Midwest and basically saw nothing but factory farms, never thought there was anything different.”
For Davis, that pursuit led to connecting the dots between great flavor and quality ingredients, which led to learning how those ingredients were grown, the place of soil in the process, the effects of agricultural practices on the environment and how social justice fits into the puzzle.
Up to that point he’d been a vegan for ten years, but with his preconceived notion of what a healthy food system looked like now blown out of the water, he decided it was time to reengage his inner carnivore. Starting at a tiny breakfast place in Southeast Portland, he taught himself to butcher: first chickens, then working his way up to larger cuts of meat. That led to a stint as a butcher for New Seasons markets, where he learned to break down whole animals and process them into various cuts as well as sausages and other products.
One example of moving to a more sustainable business model has meant working to provide a market for producers of local grain, like Tom Hunton of Camas Country Mill in Junction City. A third-generation farm, Camas Country is currently providing all of the whole wheat for Grand Central’s breads and pastries. “Prior to about three or four years ago there was no westside wheat available on the market,” Davis said, but when she heard that there was a hard red wheat coming from Camas Country’s stone grist mill, she knew it might be the local source she’d been looking for. “As soon as it was available we enthusiastically started experimenting with it and seeing if it would work for us,” she said. “And we were thrilled to find that it did.” Her vision for the future goes beyond simply finding one supplier, though. “In my dream we would have mid-scale, diverse production of a variety of food products throughout the Willamette Valley,” she said. “That would be a change to the food system for me, to get rid of monoculture. I’m no soil scientist, but I understand that diversity, growing a variety of crops and providing a variety of foodstuffs is what’s healthy for the ground, for the farmer and for the consumer.”
Wanting to make a more personal connection with his suppliers, he opened a series of restaurants, working with pioneers of Oregon’s nascent grass-fed meat industry like Cory Carman of Carman Ranch, Mark Payne of Payne Family Farms and Bill Hoyt of Hawley Ranch. His tavern, Grain & Gristle, located on a once-moribund corner of Northeast Portland, was his effort to prove that a restaurant that bought whole animals and where everything came directly from farms didn’t mean that it had to have a high price point. The success of Grain & Gristle allowed Meyer and his team to take the next step in his mission to prove that a truly sustainable whole animal, pasture-to-plate operation was not just possible but could also be profitable. Old Salt Marketplace was designed to be a restaurant and bar as well as a retail space where he could showcase the whole range of products he was making, from bacon and cured American hams to bologna, hot dogs and sausages. “I don’t want to be a destination place that’s drawing the oncea-month diners from all over,” he said. “I would much rather see my neighbors come in here and feel like they’re getting the best product cheaper than they can get mediocre product elsewhere. Because, ultimately, accessibility is part of our main goal here, [to] make these animals accessible to regular people.” And the small family ranchers and farmers he works with? As Mark Payne said, “He’s willing to pay us a very fair price for our hard work. He’s one of the best people I know. Very honest. It’s a win-win for both of us.”
Chef and owner of Grain & Gristle and Old Salt Marketplace restaurants The lightbulb moment for Ben Meyer came when he moved from his hometown of Fort Wayne, Indiana, to an organic farm on Vashon Island in Washington’s Puget Sound. “They had a beautiful, integrated little system there,” he said of the combination of vegetables and livestock on the farm. “I
Chef and food educator
Linda working at the wood oven at Ayers Creek Farm. Photo: Anthony Boutard.
A native Oregonian, Linda picked Oregon strawberries for 10 cents a pint in Hillsboro, fished commercially for Chinook in a wooden dory off the North Oregon coast and eventually traveled to Paris to hone her cooking skills. It was there she found the connection between production and quality, and after working as the executive chef for Merrill Lynch in Boston she moved back to Portland to found two pioneering school garden programs. Colwell’s ground-breaking work on school gardens and reviving scratch cooking in schools got her an invitation from Michelle Obama to visit the White House for the unveiling of the First Lady’s Chefs Move to Schools initiative. The impact of these kinds of programs on children are lifelong, according to Colwell. “School garden education, culinary education and placebased curriculum all support a stronger understanding of where we live, of the foods that grow here and that are part of our rich natural and cultural resources,” she said of her work with Eat Think Grow, which provides support for school garden education and farm-to-school programs in the Pacific Northwest. “By developing an understanding of these assets, our palate is influenced, our standards and expectations around good production and harvest methods shifts, and consequently our commitment to the farmers, ranchers and fishers is enriched. In short, she said, “I like to find the good, support its growth and spread it.” Colwell’s experience with school garden initiatives has shown her that even in large school districts that operate under significant constraints such as pricing and other requirements, there is tremendous opportunity for integrating local foods in the breakfast and lunch program while serving standard educational goals in the garden. She said that while these institutional systems are large, small changes can have a significant impact. Her goal in her work? “I’d like to tell my version of the Pacific Northwest and nurture an understanding that certain principles can be translated and transferred into other environments,” she said. “So, while I may be in the South Pacific eating Opah [an ocean fish native to the area], I’d apply the same principles to Opah as I would Chinook and Coho, creating a foundation of good practices rather than a billfold reference guide.”
Kendra Kimbirauskas Co-owner with her husband, Ivan Maluski, of Goat
Mountain Pastured Meats and CEO of the Socially Responsible Agriculture Project (SRAP) Growing up on a small farm in the Midwest, as a little girl Kendra loved nothing more than wandering over to the neighbors’ farm to play with their pigs. At dinnertime her parents would drive over to pick her up and, rather than letting her ride inside the car, they’d make her ride on the hood of the car for the short drive home. With an intimate knowledge of the day-to-day struggles farmers face, after college she became an activist, working on factory farm issues in Iowa. A project working with Niman Ranch raising pigs outdoors on pasture convinced her that it was time to “walk her talk,” and she and her husband started Goat Mountain Pastured Meat on six acres in Colton, Oregon. “I felt like I couldn’t be a part of the food movement promoting local food and sustainable farming unless I was actively involved in raising animals for meat myself,” she said. Raising hogs, meat chickens and turkeys, they soon outgrew their small acreage and on New Year’s Eve 2014 they moved to a former vegetable farm on 70 acres in Scio. Since their hogs are raised on pasture, having animals out front where people can see them turned out to be a good way to meet the neighbors. “It was a great way to start a conversation around the humane and ethical way to raise meat and doing it in a way that is responsible for our local environment and our local ecology,” she said. “But it was also a way to talk about the need to buy from your neighbor, to build our local food system and strengthen our local economy.” Kimbirauskas has strong opinions about eating meat and consuming it responsibly. “A lot of people ask, ‘How is it that you can raise an animal and get the animal to trust you and then slaughter it for food?’ My response is, ‘How can you eat meat without knowing the animal?’ As a meat-eater if you can’t look an animal in the eye and thank it and respect it, then you probably shouldn’t eat meat.” Putting it into context, she said, if you eat a ham sandwich, you’re eating an animal, and you as a consumer are making a choice as to whether it lived a good, happy, healthy life or if that animal spent its entire short life in fear in unhealthy surroundings. “Something I realized was if you’ve raised the animal in a system that is humane and healthy for the animal, then all of your other issues go away,” she said. “Sure, we do it because it’s ethical to raise animals in this way, but the value —added here is that it’s also ecologically responsible, it’s also a just system for people who are interacting with the animals and on the whole it’s better for our planet.”
Ivan Maluski, Kendra Kimbirauskas of Goat Mountain
Willamette Living Magazine
Oct / Nov 2014
Hillsdale Farmers Market www.hillsdalefarmersmarket.com Grain & Gristle www.grainandgristle.com Old Salt www.oldsaltpdx.com Linda Colwell anurbanagrarian.blogspot.com Goat Mountain Pastured Meats http://on.fb.me/1x7YTxo
About Kathleen Bauer In writer Kathleen Bauer’s family the story goes that her first sentence was “Grandpa milked the cow.” It could also be that spending countless summers going on cattle drives through the Blue Mountains of Eastern Oregon accounts for her interest in seeking out the 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.”
Visit Kathleen’s blog at www.goodstuffnw.com (you’ll love it!) www.willametteliving.com
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Photos: Eleanor Bertino PR
Organic Dairy :: The Grass is Always Greener I
t’s a pretty basic thing... you go grocery shopping, you arrive in the dairy aisle, and it’s time to select some milk. It used to be different, you’d just open the door and get the milk the milk man left on your doorstep. Before that, it was the family cow.
of course we assumed the worst: corporate hoopla, where they try to convince us that their product is somehow good. Well, they did convince us and Organic Valley has gained two ardent supporters and customers for life!
Now, like everything else, there are choices, too many choices. So how do you arrive at a decision? It’s easy to become complacent. We’re so overwhelmed with “stuff” -- I use that word to keep this a familyfriendly publication. Dryer sheets, as an example, there has to be a hundred choices. I doubt it was much more than twenty five years ago that no one had ever heard of a dryer sheet. What’s that? Now it’s the same thing with milk. There are what, maybe twenty choices?
Just to clarify: anyone who reads this magazine, or who knows us, knows we don’t “bow down to the man.” We don’t pander to corporate advertisers or promote their products for financial gain (which may or may not be a mistake, but that’s another story).
So how do we decide? I’m betting it’s price most of the time. And of course “corporate” advertising from giant conglomorates. So we pick up the cheaper milk, we maybe think about getting one with less fat, because fat is the enemy -- right? No, not right - we were just schooled.
Right away, Jon proved to be a very personable host and pretty funny for an “old farmer.” We were given a tour of the farm which began with an introduction to his baby dairy cows, Jerseys. Jon explained how he prefers jersey’s because although they produce less milk than their Holstein counterparts, the milk they produce is of a higher quality, and they are more suited to grazing. Plus, we noted, they’re cuter and look friendly, like deer.
We all see the organic milk. We look at the price. It costs another buck or so. What’s the difference? Well come to find out, there is a big, big difference. I have to admit, I’d never given it all that much thought until recently. An email came in to Willamette Living HQ, inviting us to tour an organic dairy farm in Monmouth. Meh... we’re IN the valley, we’re hip to farming, do we really need to do this? They want us to have lunch there -- now we’re talking. After the tour, they want us to cruise up to the Ecotrust building in Portland for drinks, food and an event called “grass up.” That does it, we’re in!
We met in the morning at Jon and Juli Bansen’s beautiful place in Monmouth.
The people inviting us turned out to be a PR firm from San Francisco. What were they doing here? In Monmouth, Oregon? Really? We soon discovered their client was Organic Valley organic dairy products. So
Willamette Living Magazine
Oct / Nov 2014
gardens looked picture perfect and the huge row of table grapes behind us looked like they were the best producing grapevines in the valley! Before we ate, we had a “milk tasting” we sampled five little cups of milk. Not something I’ve done since maybe third grade - and then it involved a cookie. It was eye-opening to taste “just milk” by itself, not as a part of eating something else. The Organic Valley milk was truly delicious. Of our five cups, I liked #2 - the 2% fat version. It was like a vanilla milkshake except not frozen, super fresh, sweet and tasty. NO weird chemical taste like I’ve actually been noticing in “plain old” milk of late. Organic Valley has a nationwide network of dairy farmers like Jon, actually Jon is sort of one of a kind, but the other farmers do the same thing. They meet anually and discuss their operations, and according to Jon, they drink more than milk... If they’re all like him, look out. Jon and Juli conduct tours on a regular basis, and I encourage you to get out there and take a look, I guarantee you’ll give your milk consumption another look, unless you’re ahead of me, and already drink organic milk. J&J Dairy Farm 13405 Elkins Road Monmouth, OR 97361 (503) 838-4273 Listen to Jon yourself at:
http://youtu.be/fuT0jB9lWfY Check out: www.organicvalley.coop We then proceded to march out to the middle of the field to meet the “big girls.” As we were walking, Jon spoke about the wisdom of organic dairy farming. He knows what he’s talking about, he’s from a long line of dairymen. As he was talking, it was impossible not to notice the “conventional” farmer next door. The neighboring pasture was not pasture, it was dirt. Jon explained if you try to control nature with chemicals and “modern chemistry” you eventually end up with desert. Apparently it’s best to trust Mother Nature and let her make the decisions. The organic farm was a stark contrast to the poor holsteins across the road, they looked like they wanted to make a break for Jon’s lush, green pasture. Jon pointed out the swallows, and bugs and various different grasses and plants on his pasture; all working in harmony to keep his cows healthy, his farm clean and smelling nice, and to produce some darned good milk. Jon explained how he rotates his cows and how they are always on nice fresh grass. They DID seem pretty happy about the whole setup. By letting nature run the show instead of trying to force the issue by using pesticides, anti-biotics, commercial fertilizer, and who knows what else, the J&J Dairy Farm is a delightful nirvana of happy plants and animals. I’d never really given the organic milk all that much thought, but when you’re standing in the middle of the operation, it becomes clear very quickly that it’s the way to go. After our tour of the field, we headed back up to the farmhouse where we were treated to a delicious lunch (catered by Wild Pear from Salem), and we sat under a tent on the lawn as a light rain watered the fields. Jon and his son Ross seemed happy for the water that didn’t require their participation moving irrigation equipment! As I sat there, it was striking to look around and see - the chickens looked like the healthiest chickens in the world, the flowers were blooming like crazy, the vegetable www.willametteliving.com
Willamette Living Magazine
October: Key month to move toward lowering your breast cancer risk
ctober is Breast Cancer Awareness Month. Let me be as clear as a crisp day in October: No food or diet can prevent you from getting breast cancer. However, maintaining a healthy weight by proper diet and exercise can help keep your risk for breast cancer – and other cancers - as low as possible. Oh, no – not healthy weight, diet, and exercise, again! Yes, again. If you are not a smoker, the most important cancer risk factors that can be changed are body weight, diet, and physical activity. Two out of three cancer deaths in the United States each year are linked to diet and physical activity, including being overweight or obese, according to the National Cancer Institute. For breast cancer specifically, obesity increases the risk, especially in postmenopausal women who have not used hormone replacement therapy. Women who exercise four or more hours a week have a lower risk of breast cancer. The effect of exercise on breast cancer risk may be greatest in premenopausal women who have normal or low body weight. During the past few decades, researchers have studied specific diet components for prevention of breast cancer, including fat, vitamins, lignans, and omega-3 fatty acids. While the research is clear that lower dietary fat and specific vitamins do not decrease the risk of breast cancer, more information is still needed on other dietary components. So with this in mind, below are some tips that might help lower your risk for breast cancer, as suggested by the American Cancer Institute. • • • • •
Choose food and drinks that help you get to and maintain a healthy weight. Limit how much processed and red meat you eat (predominantly for prevention of colorectal cancer). Eat at least 2 ½ cups of fruits and vegetables each day. Choose whole grains instead of refined grains. Adults should get at least 150 minutes of moderate intensity exercise or 75 minutes of vigorous activity each week, preferably spread throughout the week.
How to Change: Most of us already know these suggestions, but few of us change. So, what are the components of change? Having a really good reason to change Instead of “I want to lose 25 lbs” as a reason to change, try “I want to be able to play at the park with my grandchildren.” A really good
reason to change has more intrinsic value and meaning than weight loss alone. Knowing how to change Food records? Plate method? Join a gym? Pedometer? Find what works best for you! Having the confidence to change Set realistic goals that allow you to be successful and stay motivated! For Breast Cancer Prevention month, try one of the recipes below as a realistic goal for a healthy lifestyle change.
Sweet Potato-Orange Salad with Honey Mustard Dressing Recipe by Roberta L. Duyff, MS, RDN, FAND, CFCS Traditional German potato salad gets adopted with Southern charm! Made with beta carotene-rich sweet potatoes and vitamin C-rich mandarin oranges, this sweet and nourishing salad not only makes a flavorful and safe picnic dish, but also complements roasted turkey, chicken or pork, or baked ham at the family table. Ingredients 3 medium (about 1 pound) sweet potatoes, peeled, cut in ½-inch cubes ¼ cup water 1 (11-ounce) can mandarin oranges, drained ½ cup thinly-sliced celery ½ cup chopped green or red bell pepper ½ cup dried cranberries 2 medium green onions, chopped 2 teaspoons grated peeled ginger root ¼ cup light honey mustard dressing ¼ teaspoon kosher salt ⅛ teaspoon freshly-ground black pepper ½ cup chopped pecans, toasted* Preparation Place the sweet potatoes in a microwave-safe container; add water. Cover; microwave on medium-high for 8 to 10 minutes until the sweet potatoes are fork-tender, not mushy. Drain; chill. Meanwhile, put the mandarin oranges, celery, bell pepper, cranberries, green onions and ginger root in a medium bowl. Add the sweet potatoes; toss gently. Pour the honey-mustard dressing over the sweet potato mixture. Gently combine, coating the ingredients with dressing. Season with salt and pepper. Just before serving, mix in the pecans. Cooking Note Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes, to release the flavorful oils. Nutrition Information Serves 8 (Serving size: ¾ cup) Calories: 150; Calories from fat: 50; Total
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fat: 6g; Saturated fat: 0.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 170mg; Total carbohydrate: 24g; Dietary fiber: 4g; Sugars: 13g; Protein: 2g Ravioli & Vegetable Soup From EatingWell: September/October 2009 Makes: 4 servings, about 2 cups each Active Time: 25 minutes Total Time: 25 minutes Ingredients 1 tablespoon extra-virgin olive oil 2 cups frozen bell pepper and onion mix, thawed and diced 2 cloves garlic, minced 1/4 teaspoon crushed red pepper, or to taste (optional) 1 28-ounce can crushed tomatoes, preferably fire-roasted 1 15-ounce can vegetable broth or reducedsodium chicken broth 1 1/2 cups hot water 1 teaspoon dried basil or marjoram 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably wholewheat 2 cups diced zucchini, (about 2 medium) Freshly ground pepper to taste Preparation Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired. NUTRITION Per serving: 264 calories; 9 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 11 g protein; 8 g fiber; 763 mg sodium; 762 mg potassium. Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv). Carbohydrate Servings: 2 Exchanges: 1 starch, 2 vegetable, 1 fat
Deborah Bella, Ph.D is a registered dietitian with The Corvallis Clinic. Oct / Nov 2014
Your Health Getting back into
after cancer treatment One of the biggest struggles for patients after completing cancer treatment is finding their own new normal. After months or years of treatments, picking up activities where they were left off can feel overwhelming. For patients who are used to being active, resuming a fitness routine can be especially complicated following a treatment that may affect physicality. Nichole Taylor of Monmouth was diagnosed with triple-negative breast cancer in July of 2013. As a yoga instructor and personal trainer, Taylor was used to being physically fit and staying active in her personal life. But 16 weeks of chemotherapy left her anemic and weakened. “Before treatment I ran and taught a barbell class and yoga. During treatment even taking a shower would leave me out of breath,” said Taylor. “It was so hard because I’m used to having my body there for me.” During a meeting with her survivor mentor, Sheri Gates, Taylor learned about SurvivorFit — a fitness program created specifically for cancer survivors. SurvivorFit offers free, individualized fitness instruction and a three-month membership to SamFit, the fitness facilities operated by Samaritan Health Services, during or after cancer treatment. SamFit has locations in Albany, Corvallis and Lebanon. “Depending on the type of cancer, patients may fear injury if they resume a previous exercise routine of resistance training,” said Brad Betz, manager of the Samaritan Regional Cancer Center. “We want our patients to safely return to their healthy lifestyle, so we help them find a way.” After completing chemotherapy and beginning
radiation at Samaritan Regional Cancer Center, Taylor was accepted into the SurvivorFit program and began going to SamFit regularly. “I had to be in Corvallis for radiation, so it gave me something to look forward to before or after treatment,” said Taylor. “Being in the gym returned a sense of normalcy to my life. Mentally it was my lollipop.”
no eyebrows or eyelashes at SamFit,” she said. “I could take off my hat and not feel self-conscious. At another club I might have worried about it, but since SamFit is part of the hospital-based health care system, I felt comfortable being myself.”
During the winter months, Taylor appreciated having a controlled environment to regain her strength.
Funding for the SurvivorFit program comes from the Good Samaritan Hospital Foundation. Local cancer survivor Linda Blair founded an annual run/walk event called Give Us 5 that raises money specifically for this foundation effort.
“As a fitness professional, I actually have everything I need at home but it’s much more motivating to go somewhere and work out.”
“This is an amazing program for people and I’m glad it’s there,” Taylor said. “SurvivorFit was a huge part of my recovery.”
Taylor also felt comfortable with her postchemo physical appearance at SamFit. “I didn’t worry about being bald and having
Willamette Living Magazine
For more information on SamFit, visit AreYouSamFit.com. For information about local support for patients with cancer, visit samhealth.org/Cancer.
Oct / Nov 2014
Look Great All The Time without the daily hassle of applying makeup Cheryl Lohman, licensed Permanent Makeup Specialist at Image by Design in Downtown Corvallis, is a member in good standing of the SPCP. For more information you can reach her at 541.740.1639 or visit her website at
Permanent Makeup ...natural looking, time saving, smudge proof Before
Skin Care tips to look great in close-up pictures High-definition cameras that display every line and pore haven’t just affected television news anchors. Our faces may not be shown on flat screens, but the constant presence of camera phones means we’re on display 24/7! New makeup products are designed to diffuse light and camouflage facial imperfections. But hiding imperfections only masks the problem. For beauty that can withstand close-up scrutiny you need to concentrate on skin care. For close-up beauty, here are a few skin care tips: • •
Avoid harsh makeup removers. Try skin cleansers that remove makeup without stripping the skin of its natural oils. Morning skin care routines can be quick and easy when you have Permanent Makeup. Most women only need a light cleaning and moisturizing. Focus on skin care in the evenings when you have more time. Promote gentle exfoliation by using enzymes. Scrubbing and rubs can be too harsh. As the skin ages, exfoliation will keep the skin feeling soft. Hydration is the key to beautiful skin. To give your skin the maximum amount of time to absorb moisture, hydrate at night. Creams that contain vitamins A and C help soothe and heal damaged skin by accelerating cell turnover. Promote healthy, glowing skin by drinking plenty of water and eating foods rich in magnesium (bran, nuts, edamame, dark chocolate) and potassium (bananas, apricots, tomatoes, raisins, figs, potatoes).
If you want to spend less time on makeup and more on skin care, then Permanent Makeup is a great time saver. Permanent Makeup restores youthful color to your lips, brows and defines your eyes with smudge proof color. It can also add fullness to thinning lips and correct irregular lip lines. Because it is long lasting and difficult to remove, it is essential to have permanent makeup applied by a highly qualified specialist. Many people feel they would benefit from permanent makeup services, however are reluctant to proceed because they don’t know how to select a good artist. Similar to finding a surgeon, this is not a service you want to bargain shop for. You will want to have a consultation to see actual client photos and learn everything you need to make an informed choice. Today, many professional permanent cosmetic specialists are members of the world’s leading, not-for-profit society devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism. With that assurance you can look great all the time in front of the camera and save time. www.willametteliving.com
Referred by Physicians, loved by Clients:
“I love Cheryl’s work! Very natural looking.” Call now for a FREE consultation Cheryl Lohman
Located in Downtown Corvallis, we offer our clients a full range of services including personalized massage sessions, relaxation and medical massage services, spa and fitness services, and even a first visit discount. Give us a call today.
www.therapeuticwellnessstudio.com | 541-286-5268 37 Wine Accessories from the Heart of Oregon’s Wine Country Willamette Living Magazine
Burning Man: Art on Fire by Jennifer Raiser, $35.00 Published by Race Point ISBN 978-1-937994-37-2 Experience the amazing sculptures, art, stories, and interviews from the world’s greatest gathering of artists. Get lost in a rich gallery of images showcasing the best examples of playa art with 170 photos.
Food Lover’s Guide To Portland by Liz Crain, $17.95 Published by Hawthorne Books ISBN 978-0-9893604-6-3 For residents and visitors alike, Food Lover’s Guide to Portland is a road map to finding the best of the best in America’s favorite do-it-yourself foodie mecca. Navigate Portland’s edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. This book is the indispensable guide to it all. In the second edition, readers get 30+ new full listings, 150+ new businesses, a new food cart chapter by food cart expert Brett Burmeister, and Hispanic Market section from food writer and Mi Mero Mole owner Nick Zukin. Whether you’ve lived in Portland your entire life, are visiting for business or pleasure, or are a hungry transplant – this book will help you find all that is delicious in Portland. Liz Crain is the author of Toro Bravo: Stories, Recipes, No Bull (McSweeney’s) written with John Gorham. SHAKE UP YOUR LIFE! by Jennifer Keitt, Published by T J Communications ISBN 978-0-9711141-2-8 Life has a way of keeping us contained and hidden within our own little comfort zones. In this practical, relevant and timely manual, your Chief Empowerment Officer, Jennifer Keitt takes you on a journey out of your comfort zone and into the life you’ve always dreamed of living!
Willamette Living Magazine
The Carpathian Assignment by Chip Wagar Published Independently ISBN 978-1-4954-9890-9 A thrilling detective yarn and intriguing backstory to Bram Stoker’s Dracula, The Carpathian Assignment immerses readers in the rich setting of the Hungarian kingdom at the end of the nineteenth century, a nation in which science and logic clash with centuries of cultural conviction and superstition. Oct / Nov 2014
What inspires a life well lived? Pursue Your Own Brand of Happiness at SpringRidge at Charbonneau At SpringRidge at Charbonneau, a full-service senior living community, residents accustomed to living a vibrant lifestyle are rarely at a loss for things to do. Here, the welcoming atmosphere serves up an abundance of engaging social, cultural and wellness programs and activities that inspire and invigorate. Located in the beautiful masterplanned community of Charbonneau, the community’s maintenancefree environment further allows residents the freedom to pursue their lifestyle without the burden of household upkeep. “Our residents love the range and variety of programming offered,” said Garth Hallman, executive director of the SpringRidge campus. “Whether it’s enjoying an invigorating aqua aerobics workout in the pool, attending an art exhibition here at the community with gallery owners and artists or even trying something new, you’ll find there are countless ways to get involved and make new friends.” In addition to the full calendar of activities, SpringRidge at Charbonneau residents enjoy exceptional amenities including: restaurant-style dining (open 12-hours daily), a fully-equipped fitness center, library and lounge, market, arts and crafts room, bistro bar and café, heated, enclosed swimming pool, a full-service beauty salon and a social membership at the Charbonneau country club as well as complimentary golf privileges. As part of the award-winning continuum of care campus, licensed Assisted Living and Memory Care services are available at SpringRidge Court and can be tailored to residents’ individual preferences and requirements.
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 SRGseniorliving.com
“SpringRidge offers numerous benefits to residents,” said Hallman. “Perhaps the largest is the freedom to pursue their passions with peace of mind for the future.” For more information or to schedule a personal tour, please contact SpringRidge at (503) 862-9498 or www.SpringRidgeSeniorLiving.com. www.willametteliving.com
Willamette Living Magazine
Bath By Heidi Powell In this fast-paced, high-stress world, more and more people are looking to their homes as a refuge for peace and tranquility. Homeowners are simplifying while at the same time outfitting their homes with quality products that provide them with comfort and ease. While a jetted tub is essential to some as a place to soak away the hustle and bustle of life, a generous shower can meet the needs of others. A walk-in shower with a comfortable seat provides convenience and safety. Whether the primary focus is the shower or the tub, separate shower and tub enclosures are the trend. Heat is a recurring theme in bathrooms as homeowners ask for heated towel racks, heated fogless mirrors and heated flooring. Stepping onto a warm tile floor when you get out of your tub and reaching for a heated towel is a wonderful way to pamper yourself.
Willamette Living Magazine
Separate vanity areas are popular as couples find they each need their own space on a busy morning. Vanities can be customized for the height of the user and elaborate details added. For example, outlets in drawers, unique drawer dividers and roll out shelves personalize a vanity and improve functionality. A bathroom that provides pleasing stimuli for all the senses is the ultimate in bath design. With our overcast Oregon skies, chromatherapy, using the therapeutic effects of light to battle Seasonal Affective Disorder (SAD), can make a big difference in our happiness. Adding specialty light fixtures or new glazed openings like skylights can be simple light therapy options. A bathroom sound system, heated floors, live plants, saunas, and aromatherapy can all work together for a complete home spa experience.
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.
Oct / Nov 2014
Home Kitchen and Bathroom “Must Have” Elements By Brian Egan, Certified Master Kitchen and Bath Designer
While working on designs, clients often ask me “what would you do if this were your kitchen or bathroom?”. Even though the answer may be different depending on the space, there are some elements that designers find more important than others. Here is my list of ‘must have’ features for every kitchen and bath.
Lighting: Just like the kitchen, good lighting is essential to safe use of a bathroom.
Good lighting: Whether it is for food preparation or cleanup, lighting helps to keep our food and ourselves safe. Bright lights for work centers, dimmable lighting over eating areas and under-cabinet lights to show off your beautiful backsplash are all essential to a well lit kitchen.
Soap & Shampoo Storage: Recessed shelf niches in showers and bathtub walls provide a convenient, easy to find place for shampoos and soaps. An extra space for razors is also important Towel Storage: Robe hooks and towel bars are a great place to hang wet towels but be sure to include storage for clean towels as well. Non-slip Flooring : Since most household falls happen in the bathroom non-slip flooring is essential. Showers floors in particular should have good gripping ability. Ventilation: Nobody likes bad bathroom smells so a good, quiet fan should be installed to expel odors and moisture. A timer or humidistat switch will make it more likely that the fan will actually get used. Wow Factor: I like to consider backsplashes a canvas waiting for an artistic touch. Whether it’s a special piece of granite or a custom tile design, the backsplash is the place to make a statement. The same can be said of shower walls. Art glass pendants are another way to add that wow factor to a kitchen seating area. Send us your ideas for “must haves” in your kitchen or bathroom, I would love to add them to my list and share them with others.
Leftovers: I am not referring to tomorrow’s lunch but to the food scraps and packaging that comes from food preparation. Every kitchen should have a compost bucket near the sink so fruit and vegi scraps can be carried out to the compost bin. I like to specify a double pull-out set of bins for trash and recyclable items. Large Drawers: Let’s face it, pots and pans can be awkward to store. Why not include large drawers for that purpose so the utensils can be reached without opening cabinet doors? Junk Drawer: Every kitchen needs a junk drawer and some people need more than one. Rather than trying to ignore the inevitable, those drawers should be included in a kitchen plan, but not in your main work area. Brian Egan is a Certified Master Kitchen & Bath Designer through the National Kitchen & Bath Association. He and his wife Kris are the owners of Corvallis Custom Kitchens & Baths, your local experts for quality design and remodeling.
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Our latest installment in our “Dinner in the Big City” series. This time, a trip to...
hen I go out to eat, one thing I really enjoy is a restaurant that isn’t stuffy. Even with great food, if a place feels cramped, dark, pretentious or filled with people trying too hard to engage in “fine dining” - I’m out. I’ll stay home and eat macaroni and cheese with the kids, every time.
Yakuza is exactly the kind of place I love. It’s so light and airy, there aren’t even four walls!
Kū or sora, most often translated as “Void”, but also meaning “sky” or “Heaven”, represents those things beyond our everyday experience, particularly those things composed of pure energy. Bodily, kū represents spirit, thought, and creative energy. It represents our ability to think and to communicate, as well
The entire front of the restaurant opens to the sidewalk, and there is a breezeway to a delightful outdoor patio dining area. There are tables for two or four or dine family style on the big tables in the middle of the room. Very casual, and very comfortable. Make no mistake though, the food is not simple and casual. It IS simple in terms of super fresh ingredients artfully combined, but
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as our creativity. It can also be associated with power, creativity, spontaneity, and inventiveness. Kū is of particular importance as the highest of the elements. In martial arts, a warrior properly attuned to the Void can sense their surroundings and act without thinking, and without using their physical senses.
(Loosely translated from Wikipedia)
there’s nothing casual about it, the staff at Yakuza has put some thought and some work into creating the complex flavors and beautiful arrangement of every single menu item we sampled. Yazuka is immediately familiar and delicious, it’s so welcoming, you can even spend the night in their little rental that is right off the outdoor patio! (WWW.VRBO.COM/375245)
Oct / Nov 2014
GPS: 5411 NE 30th Ave Portland, OR 97211 Phone: (503) 450-0893 firstname.lastname@example.org Web: yakuzalounge.com
Kü, Heaven, Yakuza Out of this world, heavenly, beyond everyday experience, that’s Yakuza Japanese Pub. The order of the day is supremely fresh food, prepared simply, yet skillfully to reach the absolute pinnacle of flavor. We began our sampling meal with a few appetizers. Sautéed Padron Peppers were so flavor filled and delicous we almost could have stopped there, but no, oh no. Tuna Prosciutto, tuna sashimi, atop asian pear, with meyer lemon oil and cracked pepper. Another big winner. Cleverly marinated to provide more body than you expect from “plain old” tuna sashimi, a hearty appetizer with mind blowing flavor. A little salad with avocado, tuna, seaweed straws, and flying fish roe. Paradise on a plate. So good! Our server also informed us the the roe was “natural” - apparently it’s sometimes artifically colored,
but we couldn’t understand why, the gold color was perfect. Ribs, braised back ribs. Forget the southern BBQ, THESE are the way you want your ribs prepared. So delicious, with fall-off-the-bone tenderness. A must have. And, for dessert, sort of, we had to try the “Yakuza Burger.” That was a good decision. Not usually a traditional japanese menu item, their burger is beyond good. The best burger I’ve had in a long time. Chevre, truffled shoestring potatoes, catsup and spicy mayo combine to make a burger that is so good, you won’t believe it! We failed to ask where the beef is sourced, but heaven is a good bet. Lest I forget, the service is also great, and our server was very knowledgeable, definitely ask what your server recommends, ours exceeded our expectations. Go to Yakuza, ASAP. We’re not kidding, stop reading! Go!
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handled at slaughter. You’re likely to find animals that are treated gently and kindly from their first day to their last, raised on grass pastures with their mothers in one familiar herd, never crowded, and never in filithy or terrifying conditions. And yes, this does make the meat taste better. If you’re not eating meat because of concerns about animal welfare, ask some small farmers at the local farmer’s market pointed questions. You’re likley to be pleasantly surprised by the answers. Kookoolan Farms crew offers a week of fresh vegetables in their CSA subscription.
he Willamette Valley must be one of the most magnificent areas in the world to live, play, work, and eat. Not only do we have forests, mountains, rivers, ocean beaches, and great wineries and restaurants, we are truly living in the middle of one of the most extravagantly productive and creative agricultural areas anywhere. From Ashland to Portland, and from the Coast to the Idaho border, Oregon boasts a staggering array of new-generation farms producing a cornucopia of wonderful foods. Nowhere in the country is a Locavore diet more possible or more of a delight. Oregon ranks 15th in the number of farmer’s markets (by state) although we rank only 27th in population. Oregon ranks second in farmdirect sales per customer, and fifth for total direct farm sales, according to the Oregon Farmer’s Markets Association (ref http://www. oregonfarmersmarkets.org/). This means more Oregonians than ever have discovered the pleasure of buying direct from small farms.
Why are your neighbors buying from small farms and who do they buy from?
Food safety and traceability. Does news of millions of pounds of ground beef recalls have you questioning whether to eat meat at all? Buying direct from a small farmer is a completely different system of meat traceability. Many farmers sell only by quarters or eighths: all the meat in your share comes from identically one animal, and your family is sharing that animal with no more than seven other households. The farmer can recall 100% of that meat with seven phone calls, and buy all the suspected meat back for a few thousand dollars. This is a vastly different food security system than the commodity market with its tens of millions of pounds of recalled meat, and hundreds of millions of dollars of potential lost revenue, all sold into an anonymous distribution system that makes containment virtualy impossible.
Better nutrient density. Better-raised animals are fed better. They have more green food in their diet, typically higher-quality, higherpriced ingredients in their food, and a better ratio of omega 6 to omega 3 fats. This results in better HDL:LDL cholesterol levels for you. 100% grassfed beef and lamb, and pasture-raised pork and chicken, is much closer to wild game and a true paleo diet. Better flavor. Yes, at the end of the day, all this really does mean a better-tasting steak, and chicken that actually tastes like chicken.
Happy pastured “Berkshire” heritage-breed pigs, raised by their mothers and on green grass pasture their whole lives in Yamhill, Oregon.
Buying direct keeps Oregon’s money in Oregon. When you buy food from a local small farm, that money generally stays right in the community, paying wages, buying supplies, and supporting other local businesses. When you shop for food at large chain stores, profits go out of state and often buy food imported from Asia and South America.
Animal welfare. Talk with your farmer about how the animals are raised, treated, fed, and
Reduced chemicals and pharmaceuticals. When animals are raised on grass pasture with a lower-population-density, fewer chemical inputs are needed. Less herbicides. Less pesticides. Less antibiotics. This is better for the animal, better for your health, better for our watersheds, and better for the environment.
Please consider buying a “meat share”. This is typically a 1/8th, 1/4th, or 1/2 share of a beef cow, or a 1/2 or 1/4 share of a pig, or a half or whole lamb. One of the main benefits of buying direct from the farmer is you can legally bypass the USDA feedlot and slaughterhouse system, allowing your reserved animal to be legally killed at the farm for you by a licensed mobile slaughtering service. This method is far less stressful on the animal, resulting in a less-bruised carcass and better-tasting meat. This can be kind of intimidating, especially the first time. Many farms offer you plenty of support information to help you make your decision; OSU’s extension office has issued a brochure that explains all the relevant laws (http://smallfarms.oregonstate. edu/sites/default/files/publications/techreports/TRFAQsmeat.pdf) . Beef, lamb, goat, and chicken all keep well in the freezer for at least 18 months. Pork, which is higher in fat, is more volatile and will only last about 6 to 8 months; cured and smoked pork only 3 to 4 months. A typical family of four needs a seven-cubic-foot chest freezer (about $200 to $220) to store a 1/8th beef, and 1/4th pig, and twelve chickens, lasting them about six months all together.
100% grassfed beef in Yamhill, Oregon, at Kookoolan Farms
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And we haven’t even mentioned fruits, vegetables, grains, and legumes. Fresh, local, organically-raised, and heirloomvariety plants are far more delicious fare. Several Oregon farms are now growing wild rice, in addition to organic wheat for flour, dried beans, green beans, cornmeal for polenta, dairy and cheeses, and so much more.
Need help finding a farm? Here are some of the best sources: localharvest.org is a nationwide listing of small farms, CSAs, and farmer’s markets. You can sort by city or zip code, or sort by the product you’re trying to find, and many Oct / Nov 2014
items can be bought right on line. Visit: http://bit.ly/1sSvSrD Eatwild.com is also a great listing of farms. More than that, this is a great resource page. If you’re just getting ready to make the switch, or looking for more detailed information to substantiate the “why” claims above, this is a great site to browse. Site owner Jo Robinson has written prolifically on nutrition and agriculture and is a wealth of information. Her new book “Eating on the Wild Side” will forever change how you shop for produce. www.oregonfarmersmarkets.org is a listing of all the farmer’s markets in Oregon. Really this is the best way to find a farm that will be easy for you to build a relationship: go to your neighborhood farmer’s market, and just start talking with the farmers. The most interesting products they produce may not even be at the farmer’s market that day. Asking “what else do you do on your farm?” will always lead to an interesting conversation. www.portlandcsa.org is the site of the Portland CSA coaltion, and a great way to find a vegetable CSA near you. Friends of Family Farmers is one of the very best organizations to support with your donations. This is a genuine homegrown Oregon grassroots organization. visit: http://bit.ly/1rH40W4
Some notable examples: Ayer’s Creek Farm in Gaston, Oregon, sells at the Hillsdale Farmer’s Market. They are certified organic, and specialize in berries, grains, and dried beans. Nobody has better polenta or popcorn, or more varieties of locally-grown dried beans.
Pasture-raised chickens are cleaner, healthier, happier, and more nutrient-dense than their battery-raised industrial counterparts.
Carman Ranch in Wallowa, Oregon, specializes in grassfed beef and sells at many area farmer’s markets.
Kookoolan Farms in Yamhill, Oregon, has been offering pasture-raised poultry since 2007, plus 100% grassfed beef and lamb, pasture-raised pork, a vegetable CSA program, and mead and kombucha.
oregon coast council for the arts
go-to source for arts info on the oregon coast:
Events › Exhibits › Galleries › Artists › Venues Literary & Performing Arts › Libraries Theater › Cultural Heritage Oregon Coast Council for the Arts promotes and provides high-caliber arts experiences on the Oregon coast.
Sauvie Island Organics is 21 years old and offers a huge variety of certified organic vegetables at many markets all over Portland. 47th-Avenue farm has one of the oldest and most successful CSA programs in the area Oak Hill Organics on Grand Island has a full-diet CSA that includes vegetables, fruits, eggs, meat, and dairy.
exceptional grass-fed beef raised on a vegetarian diet with no antibiotics or growth hormones
Robert Plamondon in Noti, Oregon, is a pioneer of pastured poultry and writes a regular and helpful newsletter on backyard chicken keeping. Farmer Chrissie and her husband Koorosh own and operate Kookoolan Farms in Yamhill, Ore. Call Farmer Chrissie at (503) 730-7535 or visit www.kookoolanfarms.com www.willametteliving.com
Experience the Difference
503.730.7535 | www.kookoolanfarms.com
Willamette Living Magazine
The Willamette Living Magazine Guide to Eating Well
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 Saturday 10am-1:30pm (brunch)
4455 NE Highway 20 Corvallis 541-758-5953
Queen’s Chopstick Not just Chinese food!
Menus and more at: www.delalmarestaurant.com
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
www.queenschopstick.com 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
“World Beat Cuisine” 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
The Chowder Bowl
Since 1980 we’ve served our delicious milk based chowder. Our recipe is so good we’ve been featured on the Today Show, in Coastal Living Magazine, and we recently won the Newport News Times “Best Clam Chowder.” We also serve burgers, salads, and more. You owe yourself a visit to the Chowder Bowl.
728 NW Beach Dr. Newport (Nye Beach)
Refined Modern American 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
Ivy Garden Tea Room We offer over 100 different teas from around the world. Quiche & entree salads made with fresh local greens. Tea accessories and gifts. Delicious desserts and fresh scones served warm. We look forward to seeing you at the tea room! Tues: By Reservation Only Wed. -- Sat. 10:30 --4:00
Ivy Garden Tea Room 333 1st. Ave. W Albany 541-928-7330
Le Patissier Vive la France !
French Pastry Savory Dishes Dinner Events All prepared in-house from the freshest ingredients available.
956 NW CIRCLE BLVD. IN CORVALLIS
The Willamette Living Magazine Guide to Eating Well
The Painted Lady
Continued from page 19
different languages. While they both like to stress out about running the family business together, it’s plain they are two peas in a pod. Bill is proud of his daughter, and Paige has a tone of admiration and respect in her “art selling” voice reserved for Dad when you ask about a Shumway original. Michael Gibbons Michael took a far less “hippy” route to his current status as art statesman of Oregon. Michael explained how when he was in High School, he visited an exhibition of the work of Corot, the French landscape painter, at the Portland Art Museum. As soon as Michael said that, I could see the similarities in the work. Michael’s art is very much like Corot’s, in it’s soothing, subdued, dreamy quality. As a young man, Michael had started to work for a design firm, yet still wanted to develop his painting skills. Michael wanted to work on painting the landscape, but he said “it’s hard to be a landscape painter when you’re surrounded by city.” Michael bought a house on the Oregon Coast, and RODE HIS BICYCLE FROM PORTLAND TO HIS BEACH PLACE to work on the house. In addition to being in great shape, Michael had the opportunity to begin his multi-decade capturing of the Oregon Coast landscape... seascape?
Sales were an issue back then. Michael explained how he was discovering that if he took a bunch of paintings to market in the morning, he’s arrive home later in the day with... a bunch of paintings, and less money. So he decided to move to England where if he took a bunch of paintings into London to sell, he’d end the day with no paintings and a bag of money, much better. Michael was called back to Oregon where he met his wife Judy, who had been working at a gallery on the Oregon Coast. Michael must have swept here off her feet, because in short order she was heading up “Gallery Michael Gibbons” and according to Michael, doing a very fine job of it, we believe him. Michael and Judy now own and operate their signature gallery in Toledo (OR) and they are instrumental in the operation of The Yaquina River Museum of Art - directly across the street in the Toledo Arts District. Today Michael is looking forward to helping develop plein air painting events in Oregon, and works to promote the Oregon art scene, the Oregon Coast, and of course, his own stunning work. Listen to the Podcast interviews at
www.willametteliving.com Michael Gibbons: www.michaelgibbons.net Bill Shumway: www.pegasusartgallery.com
341 SW Second Street• Corvallis (541) 757-0042
Original Work | Custom Framing |Art Restoration
Frame Studio & Gallery
Crater Lake, Shumway
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“View Over Taylor Dunes” oil 9” x 12”
Old Vicarage Gallery
140 NE Alder Street Toledo, OR 97391 (541) 336-2797 email@example.com
Solo Show Nov 8th to Dec 31 Michael Parsons Fine Art firstname.lastname@example.org www.michaelparsons.com 716 SW Madison, Portland 503-206-8601
CALL FOR INFO
Oct / Nov 2014
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
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
Gifts • Lingerie
Nana’s Irish Pub
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
Puﬃn Beachside Gifts Bath and Body Decor and More
Best Clam Chowder on the Coast Since 1980!
The Hot Ticket
World Beard & Moustache Championships October 25th The Keller Auditorium Portland beardteamusa.org
Justin Timberlake November 20 Moda Center Portland
Heiser Pumpkin Patch October Salem
Hell’s Belles at the Majestic Theatre October 24 Corvallis
Thanksgiving Weekend Open Houseat Willamette Valley Vineyards Please join us Friday, Saturday and Sunday, November 28th-30th for our annual Thanksgiving Weekend Open House. Taste select dishes from the Pre-Thanksgiving Weekend “Chopped” Chef Competition between Chef Eric and Chef Quintin and vote on your favorite wine and food pairing to crown the People’s Choice Award.
Color Vibe 5K October 12 Salem www.thecolorvibe.com 50
Join us in the Barrel Cellar for an exclusive tasting of our unreleased 2012 Single Vineyard Designate Pinot Noirs and Griffin Creek Wines. The Winemakers will be winding down from the busy Harvest season and are looking forward to sharing their stories and wines with you. Futures tastings will be held on the hour from 12-5 pm and provide you the opportunity to reserve these
Willamette Living Magazine
bottles at pre-release special prices.
We will have food pairings by our Winery Chef available for purchase. Admission is $15 and includes wine tasting and taste of “Chopped” dishes (Riedel stemware not included). Admission is $10 for Wine Club Members, Shareholders and their guests. Upgrade to the futures tasting of our 2012 Single Vineyard Designates for $5. Futures tasting upgrade is complimentary for Wine Club Members, Shareholders and their guests. Space is limited and reservations are strongly encouraged. Please call 503-588-9463 to register.
www.wvv.com Oct / Nov 2014
October 10/10, 7:30pm, Come Fly With Me: Basie & Frank at The Sands – The Jazz Kings 10/11, 8:00pm, Puttin’ on the Pink – Style Show 10/22, 7:00pm, The Classics – Corvallis-OSU Symphony Orchestra 10/29, 7:30pm, Morgenstern Piano Trio – Chamber Music Corvallis November 11/09, 4:00pm, Conrad Tao – Corvallis-OSU Piano International 11/20, 7:30pm, The Nutcracker – Eugene Ballet Company 11/23, 3:00pm, American Music – Corvallis-OSU Symphony Orchestra 11/25, 7:30pm, OSU Bands Concert – Fall 2014 December (partial list) 12/07, 3:00pm, Holiday Concert – Corvallis-OSU Symphony Orchestra
Taste of Home Cooking School 2014 Comes to Oregon State University Join culinary specialist, Guy Klingzing, on Saturday, October 18th at The LaSells Stewart Center on the campus of Oregon State University, for a one-of-a-kind cooking show experience. The Taste of Home Cooking School is focused on providing an entertaining and educational event for those interested in food. The stage demonstration of approximately 10 recipes will last around two hours and is suitable for a home cook with all levels of food experience. In addition to the show, attendees will have a chance to win one of many exciting prizes, retail savings and a complimentary Taste of Home recipe collection. Schedule of Events
October 10/18, Noon, Taste of Home Cooking School 2014 10/23, 7:30pm, No Turning Back - A Warren Miller Film
ART EXHIBITS AND RECEPTIONS
October 10/01—10/31, Vistas & Vineyards Celebrating 25 Years Artists are known for their responsive and energized landscape paintings. Over a hundred paintings will be on exhibit during the juried show in Giustina Gallery and Murdock Gallery. This is the oldest continuously active en plein aire group in Oregon. A reception will be held on 10/08 from 6:30pm—8:30pm. November 11/01—11/30, Soap Creek Artisans Artists are based out of Oregon’s beautiful Soap Creek Valley. Featured artwork will range from pottery and fabric, to glass, photography, plus many others.
Saturday, October 18th 2014 Noon to 3:00pm, Expo featuring sample products from local businesses 3:00pm to 5:00pm, Taste of Home Cooking School
General Admission, $18.00 VIP Seating, $50.00* (*Includes VIP seat, meet and greet with the culinary specialist, back stage tour, and a copy of Taste of Home Cooking School Cookbook)
To purchase tickets, visit, http://bit.ly/1r7GPTf
Regular Gallery Hours: Monday through Friday, 8:00am to 5:00pm
The LaSells Stewart Center is located on the campus of Oregon State University 875 SW 26th Street, Corvallis OR 97331 oregonstate.edu/lasells
Nichole Taylor, Monmouth
Nichole Taylor of Monmouth was diagnosed with triple-negative breast cancer in July of 2013. As a yoga instructor and personal trainer, Taylor was used to being physically active. But 16 weeks of chemotherapy left her anemic and weakened. “During treatment even taking a shower would leave me out of breath,” said Taylor. She joined SurvivorFit, a free customized fitness program for cancer survivors through any SamFit fitness facility. “This is an amazing program for people and I’m glad it’s there,” Taylor said. “SurvivorFit was a huge part of my recovery.” For information on SurvivorFit, call 541-812-5888 or visit samhealth.org/Cancer.
Lincoln City •
Our annual fall food issue. This time we feature a story about Oregon's "A Players" in the current food revolution. Tips on eating local fro...
Published on Oct 7, 2014
Our annual fall food issue. This time we feature a story about Oregon's "A Players" in the current food revolution. Tips on eating local fro...