October / November 2011
Willamette Living The Premier Magazine of the Willamette Valley Lifestyle
Halloween NOT JUST FOR THE KIDS!
NEW EXPANDED EDITION! • • • • • • •
VALLEY DINING - WIN DINNER! LOCALS OUT ON THE TOWN GET THE SLEEP YOUR BODY NEEDS PACK A LOCAL LUNCH EUGENE’S CIDER KING, CIDER BOB PHILOMATH’S OPEN ART STUDIOS RESTAURANT REVIEW - CORNUCOPIA
w w w . w i l|l LEBANON a m e t t e l i v i n|gSALEM . c o m 1 EUGENE | CORVALLIS | ALBANY | PHILOMATH | MCMINNVILLE | PORTLAND
Senior Independent Living Our philosophy of service encourages an active and independent senior lifestyle that supports residents’ privacy and dignity. Our community environment is rich in daily activities, with restaurant-style dining, graciously appointed interiors and apartment styles. Come see for yourself.
“People Who Care… Caring for People”
440 NW Elks Dr. Corvallis, OR 97330 (541) 752-2222
AND FUN FOR MEMBERS OF ALL AGES 2855 NW 29th St. in Corvallis Call Us Today at 541-757-8559
Doctors from Stanford, Harvard, UC-Davis, Vanderbilt, and UCLA came here to care for you. The professionals practicing at The Corvallis Clinic are graduates of many of the finest medical schools. Their education and training has helped create something meaningful for all of us in the mid-Willamette Valley: outstanding care that is conveniently close. For our patients, that means being cared for by board certified physicians — only those who have met the rigors of academic study, testing, and residency from each of their professional academies. It means the superb continuity of care made possible by having highly regarded doctors in primary
Exceptional Doctors. Trusted Care. Find-a-Physician: 541-757-3757 email@example.com
care, as well as 26 specialty fields such as pediatrics, oncology, neurology, women’s health, and urology practicing together. And as you would expect when you have exceptional doctors committed to providing excellent care, it means state and national accolades, such as Oregon Family Doctors of the Year, Physicians Orders Life-Sustaining Treatment Honorees, American Medical Group “Best Practices” Award, and numerous more. Like to know more? Talk with any of our patients or staff members. See for yourself why so many people cheer for The Corvallis Clinic.
October / November FEATURES 20
Sure it’s about trick or treating and bags of candy, and little costumes, but there’s plenty of fun for the grown ups too!
A veterinary practice in Corvallis that utilizes every modern method to keep your pets, furry, feathered or finned in top shape and feeling great.
Fall is Cider time, and the world’s best cider presses are made right in Elmira. Jen Bucolo tracked down the worlds bestf cider presses and got to the core of the matter
Just click the Facebook link at www.willametteliving.com
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The car that drivers dream about . And other cars wish they could be.
The Mercedes Benz E-Class @ Valley Motor Company
Valley Motor Company 2405 Commercial St. www.valleymb.com w w w. w i l l SE a m eSalem t t e l i v i|nSales: g . c o m877.230.7289 5
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Willamette Living Departments
Kickoff 9 11 18 16
From the Home Office Love to Live Here Mike on Health Open For Business
CNB Seen: Your Neighbors, on the Town 12 14
Puttin’ on the Glitz CASA’s Fundraiser in Corvallis Safe Haven Humane Society’s 2nd Casino Night
Health & Fitness 22 23 26 28
Sleep Advice From the Doc Permanent Cosmetics Pack a Local Lunch Runaway Pumpkin!
Art and Entertainment 34 36 37
Philomath Open Studios Toledo’s Celebration of Fine Art M.E.C.C.A. recycling with style
Eat, Drink, Be Merry 29 38 40 42 46
Fall Means Mushrooms Reviewed: Cornucopia in Eugene Dining Guide. New: Win Dinner at del Alma - Sweet! The Beer Professor’s Fall Advice on Tap Win a night out - KID FREE! From the Little Gym
Managing Partners, Scott & Gayanne Alexander
Annette, licensed broker with Coldwell Banker Valley Brokers, immigrated from Germany 10 years ago and moved to Corvallis from New York. She lives in Corvallis with her husband Frank, a family practitioner with The Corvallis Clinic, their two sons, Carl (11) and John (9), two dogs, 4 cats, 7 hens and 1 rooster - at last count.
Willamette Living is published every two months by Willamette Life Media LLC. an Oregon Registered Limited Liability Company
Advertising Inquiries: Scott Alexander, Publisher firstname.lastname@example.org
Comments, Corrections, Questions, Etc., email@example.com
Mike is the Director of Health Promotion for Timberhill Athletic Club in Corvallis A lifelong student of fitness Mike was the director of athletic programs at HP for years, and has coached college level football
Jennifer lives with her husband, their children and their many black (and red) dogs in the foothills of the Coast Range. She is a writer, photographer, artist and curious traveler. Her work has appeared in numerous publications around the country and across the pond.
Kate’s Twitter Bio says: “I take pictures, keep chickens, and make yarn. Sometimes I work at OSU, sometimes not.”
About Our Paper and Ink: FSC-certifiedThird Party certification confirms that the fiber used for this paper comes from well-managed forests. Elemental chlorine freeReduces the amount of dioxins and related byproducts. Our ink is from Sun Chemical Company, the largest supplier of printing inks and media. Our heatset inks meet the American Soybean Association (ASA) soy certification level of 7% As the industry leader, Sun is constantly working to improve their manufacturing processes to lower their carbon footprint, and produce environmentally safe inks. All editorial material, including editorial 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. Offices: 1900 NW 14th St. Corvallis, OR 97330
Dr. Kendall Staggs
Kendall has taught history at the university level for many years and is an expert in, among other things, beer! Kendall has recently moved back to Corvallis and is available for beer tasting in your home (you, not him - well, him too), or in local pubs, eateries and the like. The “Beer Prof.” is the man when it comes to beer review. We wish him a hearty welcome aboard!
615 So. Trade St. in Amity p.503-835-5600
From The Home Office... It was a huge blow this issue right as we were about to wrap it up and go to press -- the passing of “The Thomas Edison of our time” Steve Jobs. Growing up in Northern California, just about an hour away from the fabled Apricot orchards that became Steve’s Silicon Valley, all of my school buddies and I looked to Steve for the definition of “business cool.” And boy did he deliver. Prior to Steve, business was something our grandfathers did in a suit and tie - in an office - blech. I remember vividly the early days when he and “Woz” founded Apple, and were the talk of the business world -- who were these kids that thought everyone should have a computer... and why do they have 25 million dollars? Just what the heck is a computer in your house good for anyway? Watching the news coverage of Job’s passing, it struck me that many of the clips they were showing on CNN were from “Macworld” in San Francisco. In most of the video clips, I had been standing right in front as Steve introduced new products and worked the crowd into a frenzy.
That was in late 1990’s when Steve was back in the saddle at Apple and taking things to a whole new level. It was something I’ll never forget; every geek from California’s big brother, rocking the world. The thing that was so inspiring about those events was the passion, and focus he had for everything Apple. The attention to detail, while it drove a lot of Apple employees crazy, it was the key. If it wasn’t perfect, it wasn’t happening, and Steve’s vision of perfect was, well, perfect. Without his brilliance we may not have seen the rise of “desktop publishing”, which has evolved into the magazine you are reading. Not to mention Woody and Buzz Lightyear, the iPod, and black turtlenecks becoming cool. Steve said in a commencement address to graduating Stanford students: “... have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.” That is what we’re doing with our new magazine. Godspeed Steve, and thank you for your much too brief visit to our planet.
Scott & Gayanne
Santiam Place Wedding & Event Hall Now, Come in, Make a Toast, Eat a Meatball
Private Park • Seating for 100 indoors, 300 outdoors • Stocked Kitchen • Dressing Rooms Lights • Arch • Shown By Appointment
Book Early to Guarantee Space
Regina is in the House!
Lavender, Lace, Etc. An elegant mix of beautiful things. New clothing lines, gifts, scents, herbs, home decor & more. Swing by and say hello to Louise, and take home a new treasure today.
Iovino’s Italian Specialties Served Tues-Sat 5 to 9 Private events daily 8 to 3 541-758-9095 firstname.lastname@example.org
311 1st Ave West, In Albany
139 Main Street Lebanon, OR 541-259-4255 email@example.com
Annette 2925 SW Morris Ave
2826 square feet, 0.38 acres 4 Bedrooms, 2.5 baths, family room Mature landscaping with fruit trees, berries and vegetable garden Covered RV pad
Annette Sievert www.valleybrokers.com/asievert
B R O K E R
For a showing of these exceptional properties contact Annette C. 541-207-5551 ASievert@valleybrokers.com
2394 NW Kinderman Dr
2541 square feet, 0.19 acres 4 Bedrooms, 2.5 baths, separate office. Darling playhouse under a sheltering Aspen grove in the private yard
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Love to Live Here Annette Sievert
Fall is in the air. Once more I thought today might be the last dry and warm day, rain is in the forecast. But that has fooled us often since we moved here so maybe there are a few more days here and there where our younger son’s passion for shorts can be applied and we can get a few more hours of usage out of our deck. This year’s weather has been different, a very wet spring and late onset of summer. Some farm stands still only have green tomatoes and the owners doubt they will get a reasonable harvest until the warm weather is gone for good. Summer vacation was laced with activities. We went camping at Lake Waldo and made sure that the mosquito population is sufficiently fed (they should be fine until next year…). We had a great time in Bend, where we visited former clients of mine who are now dear friends, and went together to see Garrison Keillor in the Prairie Home Companion in the Les Schwab Theater on a warm summer evening under clear skies. We went to Reno, NV to witness friends adopting their own great grandchildren after some tragic events in their family, something that was deeply moving. Those children are incredibly lucky. The son of our darling neighbors got married in a wonderful event at a vineyard. Congratulations again, Charlie and Sarah!
We also went to NY to see old friends and very much enjoyed our time there, only to watch in horror in late August when the remnants of Hurricane Irene turned Margaretville, NY, where we lived for 5 years, into a raging river, causing buildings to collapse, ruining livelihoods and homes. For a week I was glued to the life blog of the www.watershedpost.com, the only source that had real time constant updates about what was happening, while main stream media, including all major newspapers and TV stations rather raved about the little inconveniences that New York City “endured.” On the webpage were videos, photos, up to the minute information about road closings, people search and all information that helped the flood ravaged villages in the Catskills. The reporters and proprietors of the webpage worked literally 24/7 for weeks to keep the stream of information flowing and helped a lot of people dramatically since there is only spotty cell reception there and lots of roads were gone. We watched a lot of dramatic weather in the Mid West and East this year. So many people lost everything in tornadoes, fires, hurricanes and floods. How lucky are we in the Willamette Valley considering that alternative. Yes, we might have a wet spring, yes, summer was late this year, yes, we might not have a lot of tomatoes. But we are not losing our lives, our houses, our businesses to forces of nature on regular basis. We can enjoy a warm Indian Summer and even if it rains, it’s only water… Another reason why I love to live here!
Join Us For A Pumpkin and a Fright At Our Holiday Pumpkin Patch and Haunted Hallway! Lavender Gifts Specialty Foods Soaps Lotions Classes & Events Watch for Our Farm Tea Events!
Call 503-838-2620 For More Information Or Visit the Farm at 3395 S. Pacific Hwy in Independence w w w . w i l l a m e t t e l i v i n g . c o m
“Puttin’ on the Glitz” Fundraiser in Corvallis Aug. 27 CH2M-Hill Center at OSU
CASA-Voices For Children is an organization that is built on the foundation of everyday people taking a stand to protect at-risk children in Benton County. Without the dedication of many people, the work of CASA-VFC would never be accomplished. These people willingly give their time, talents and resources to see that children are served and cared for. For more information please visit www.casa-vfc.org.
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9 1. Vern Weygandt 2. Maria Chavez - Haroldson 3. Oz Marlen & Paul Ortiz 4. Melody 5. Jesus Partida, Blas Garfias, Miguel Arellano, Oliver Padilla & Emanuel Magana 6.Rebeca Robinson 7. Gina Lynch 8. John M. Haroldson, Maria Chavez-Haroldson - Benton County District Attorney, and CASA Director. 9. Holly Gazeley 10. John Harris - CASA Board Member. 11. Isela Marlen, Paul Ortiz, and Helen Rexford 12. Mariah Shelton 13. Mario and Norma Magana
13 Photos, Jim Carroll Photography www.jimcarrollphoto.com
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Safe Haven Second Annual “Diamonds and Dice” Casino Night Fundraiser
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Le Patissier Safe Haven Humane Society September 27th, An evening of gaming to benefit the Safe Haven Humane Society was enjoyed by all. The night included: Craps, Roulette, Black Jack and Texas Hold ’em by Team Casino. The live auction featured 20 items including a bottle of 1982 Château Mouton Rothschild Bordeaux valued at more than $2,900. All proceeds benefit the humane society’s “Imagine the Possibilities” capital campaign, which is currently underway to raise dollars to renovate a 33,000 square foot building in the Tangent Business Park that SafeHaven was able to purchase thanks to a generous bequest. When the renovation is complete, the size of the facility will help the shelter more than double the numbers of dogs and cats they are able to serve, and expand outreach and education offerings. For more information please visit www.safehavenhumane.com or call 541-928-2789. SafeHaven Humane Society is located at 33071 Hwy 34 in Albany (just 1/4 mile west of I-5). The shelter is open Tuesday to Friday from noon to 6 p.m. and Saturday to Monday from noon to 5 p.m. SafeHaven is a non-profit, full adoption shelter that does not euthanize animals for population control. SafeHaven is solely supported by donations, events, and adoption fees.
ONLY THE FRESHEST WILL DO
At Le Patissier, only the freshest ingredients are used to create edible works of art. Come in today for some art appreciation.
956 NW CIRCLE BLVD. CORVALLIS
Womens Consignment & Resale
Fashionable and fun styles that look and feel great. Shoes and boots. Accessories and bags. We pay cash for designer labels.
Two Locations Second Glance 312 SW 3rd Corvallis
214 SW Jefferson Corvallis
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Open For Business A new feature in which we focus on our Valley Neighbors in business. In this issue, we talk with Chuck Lawrence Founder of
Amity Foods & Coffee House There is a resurgence in the sleepy town of Amity. For those unfamiliar, Amity is in the center of the Willamette Valley on old Hwy 99. When you hear about “Oregon local foods,” “locally sourced produce,” “the Oregon Wine Country” -that’s Amity. With a population of a mere 1457 and a land area of .6 square miles, Amity has some quite attractive features in their little town. In the past few years, locals have seen, among others, the rise of a new gourmet restaurant (The Blue Goat) a world class winery & tasting room (Coelho) and a great community store that offers staples and regular grocery items, as well as fantastic local produce, “Oregon made” items, Longbottom coffees, gifts, floral arrangements, local cheeses, organic meats, baked goods, wines galore, including of course, wines from the “locals,” and a gathering place for townsfolk and visitors alike to relax and unwind. Built in early 2010, the Amity Foods and Coffee House was conceived by Chuck Lawrence, a retired grocery man from way back. Having managed a major grocery store in a metropolitan area for years, which we won’t mention, starts with “S,” ends with “way.” Chuck said over the years his job had gone from working with product and greeting familiar faces in the aisles to paperwork -- exclusively. The definition of managing a grocery store had changed, but 16 w w w . w i l l a m e t t e l i v i n g . c o m
not for Chuck. So, he took his retirement from the major chain and moved to Amity where he built his dream home, began a miniature donkey breeding farm, and opened Amity Foods & Coffee House. Prior to Chuck’s arrival, the site was a derelict warehouse that went unused. Today, the store is a jewel in the middle of a great old farm town on the rise. Chuck now reports to himself, when he feels like it, and spends his day building his business, stocking his shelves with unique and delicious items, and greeting his new friends- the people of, and visitors to Amity. Oh, and when Chuck is not at the store, he’s spending time with his wife and family and their new miniature donkey friends in their quiet little town.
May we Recommend...
Normally I’m a black coffee guy, plain old sludge, any flavor ya’ got -- no hazelnut. But, once in a while I enjoy a Cappuccino, and I’m particular about it, not a cup of foam, not dissolved foam in weak coffee, a “wet” cappucino they call it. Just the right amount of stiff foam atop nice stong coffee, latté style. And I have to say, the barista at Amity Foods is a master, she set me up with probably the best cappucino I’ve ever had. Go get one!
Where: 616 SE Trade St. Amity, OR (you can’t miss it!) Phone: 503-835-5600 Hours: 6:00 am to 8:00 pm Daily Web: www.amityfoods.com
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Mike on Health Mike Waters
“Savoring Fall and finding health along the way”
Part of what I enjoy about contributing to this magazine is that Scott, and his staff, do a great job of showing you the reader, the finer, fun, things to enjoy throughout the Willamette Valley. This is all health. Seeking, being healthy. Our environments, and the time of the season come together to provide opportunities for fun recreation, physical activity and quality seasonal food. Schedule and Seasonal changes Kids go back to school. The days get shorter, and in the Willamette Valley the rains start to come in. Family vacations are over, and there’s less free time. But we can still enjoy some smaller scale activities. Throughout the valley there are health, fitness clubs, and parks and recreation programs that are still offering limited outdoor seasonal activity programs. These professional organizations are aware that adult and kids physical activity drops when the cooler, cloudy rain sets in. Even health clubs are getting better at providing more indoor fun game programs. These kinds of facilities and events, help keep the “nonlinear” exerciser motivated to stay active while indoors. Being active this way is not quite as fun as being outside in the sun, with organized and random “free” play, but it’s a lot better for the less structured activity personality that doesn’t liked to be pushed hard by external motivators like equipment, and fitness coaches. The other opportunity to be more active in the fall and early winter is to go outside and do pursuits that require physical activity, but yet have a more recreationally entertaining goal in mind. People that enjoy bird watching, seeing environmental landscape changes bundle up in coats and rain gear and go out for hours at many of the valley’s parks and wildlife spots. These people are using what health psychologists call “dissociative techniques”. They’re getting lots of physical activity by walking or cycling, but enjoying viewing other things around them. In a nut shell these types of adults, kids, get exercise without really thinking about it.
berries can be picked and frozen to enjoy throughout the rest of the year till next summer. But for most fruits and vegetables the selection goes down, and we have to pay more at the store if we want to continue with a lot of our summertime favorites. Take this change in the season to try new fall fruit and vegetable combinations. There are some area local farms and winter farmers markets that have a few garden, orchard products that with a creative touch, you or a family can enjoy. Valley restaurants who are more creative in their menu options will do this as well. With the trend in supporting local agriculture, many restaurants will feature dishes that use produce from their immediate area. It’s okay with busy schedules to occasionally enjoy fast food, prepackaged foods for meals. But if you’ve created an individual or family culture of eating more meals with fresh products, work on trying to keep this meal design for as many meals as you can. Like I’ve said, you live in a valley that promotes and supports this type of food. We’re fortunate that we’re not in a huge heavily populated metro area where it would be more of a challenge to eat well like this. It’s all about staying motivated From a public health perspective a lot of regions in the U.S. get healthier during the summer with the changes in the environment. The trick is not to lose that total life schedule. You can’t replicate the warm sun, and the beautiful green spaces year round that helped motivate healthy behavior. But there are a few things I’ve suggested here, and many more good ideas from others that can help us continue to enjoy the areas and environments we live in. Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR email him at firstname.lastname@example.org or call 541-207-4368 for any comments, feedback, or ideas on helping our communities to be healthier. Follow Mike’s tweets at TACyourHealth@twitter.com or check the Facebook page, just search for “TAC Your Health” Visit the new web site at: tacyourhealth.weebly.com
Changes in seasonal dietary choices One of the biggest laments in the seasonal change I hear is the shift in the choices of great fruits and vegetables. Some of the berries ( including my wife’s favorite) blue 18 w w w . w i l l a m e t t e l i v i n g . c o m
Aquatic Life in Corvallis What’s up at Osborn Aquatic Center?
Family swim -- in the dark! Special indoor pools swim event, with a fun and spooky Halloween theme! Enjoy the family fun. Regular admission rates apply. Oct. 28, 7 to 9:45 pm. Water Pilates / Yoga These classes center around core strength, body balance, proper breathing in the 91 degree therapy pool.
We Listen to You.
J.D. Power and Associates has recognized us for providing J.D. Power and Associates has recognized us for providing “An Outstanding Customer Experience. ” Our customers “An Outstanding Customer Experience.” Our customersvoiced voiced their opinion, andtheir weopinion, are one of are a select of agencies and we one of a group select group of agencies toto be a Distinguished Agency. If you’re searching be a Distinguished InsuranceInsurance Agency. If you’re searching for the right insurance to fit your needs with for the rightoutstanding insurance to fit your needs with customer service, look no further. outstanding customer service, look no further.
Therapeutic Exercise Increased range of motioin, strength, endurance, balance, and circulation for Post-Stroke, Parkinson’s, Osteoporosis, ALS, also held in the 91 degree therapy pool. Toddler Time Children under 6 are invited to enjoy a fun, mellow time at Osborn Aquatic Center. The relaxed experience druing this special session, is designed to help infants and toddlers grow comfortable in the water. Parent or guardian must accompany. Mon - Wed 1 to 3 pm, Tues - Thurs 11:30 am to 1 pm, and Friday 5 to 7 pm. Regular admission rates apply. For more info: 541-766-SWIM
Kurt D Andrews Agency KurtAnDOutstanding Andrews Agency Customer Experience An Outstanding Customer J.D. Power and Experience Associates certified Distinguished Insurance Agency J.D. Power and Associates certified Distinguished Insurance Agency
American Family Mutual Insurance Company and its Subsidiaries Home Office – Madison, WI 53783
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Osborn Aquatic Center is a great place to be a kid. Find the activities you and your kids love at Corvallis Parks & Recreation.
Safe supervision, great memories, super values.
Holiday Pie Hints
From somebody who knows pie! When preparing a crust: 1. Use ice water. 2. Make sure your shortening, butter, etc. is not too soft. 3. Your shortening should be incorporated into the flour
mixture to resemble large course meal.. 4. Do not overwork your dough. It will result in tough crust. Marlene Gunderson Bakery Manager Willamette Valley Fruit Company
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Valley Halloween Halloween conjures up images of kids in the streets, little costumes, and (they hope) not so little bags of candy. But how did all this Halloween business get started anyway? Was it like Hallmark inventing holidays for us to purchase greeting cards? Was Halloween invented by M&M Mars? Or was it an evil plot by the candy corn king of corrective dentistry? Come to find out, no. There are Halloween traditions that date way back to Roman times. Historians have surmised that the tradition may have had its beginnings with the “Feast of Pomona” – the Goddess of Fruits and Seeds, or in the festival of the dead called Parentalia. Or, in the Celtic festival of old called Samhain – the name of the festival which originally took place in the British Isles. Derived from old Irish, Samhain, roughly translated, means “Summer’s End.” The name “Halloween,” is thought to be a Scottish variant, from the 16th century, of All-Hallows-Even, or evening, the night before All-Hallows-Day, also known as All Saints Day – in honor of all of the Saints in Western
Christianity. Which in turn is followed by All Souls Day – to honor the dead. All Saints Day has historically involved a feast, and is the beginning of the Mexican “Dias de los Muertos” (Day of the Innocents) to honor deceased children and infants. In Portugal, children celebrate the Påo-por-Deus tradition, and go door to door where they receive cakes, nuts and pomegranates. In states like New Orleans - for example, and in many foreign countries, people bring flowers to the gravesites of dead relatives. I suspect Halloween in America is a tradition to scare away any evil spirits who may be around before All Saints Day – followed by the feast of Candy… and the trip to the dentist. Trick or treating began in old Ireland and Scotland where costumed children would go door to door asking for coins or treats in exchange for prayers for the dead. In the early days, people carved out turnips to carry as lanterns – that evolved into pumpkins here in America. Turnips must surely have been easier! Costume parties became popular in America in the early 20th century, for children and adults. The first massproduced Halloween costumes appeared in the US in the 1930’s when trick or treating was becoming quite popular in the States. Since Halloween is at the height of the annual apple harvest, candy apples used to be a very popular trick or treat item. Mass hysteria in the media about poisoned apples, or apples with razor blades brought that practice to a close, but in reality there have been very few such cases, and virtually all of them have been by parents poisoning their own children -- no comment. So, whatever you do, get out there and enjoy Halloween. The valley is full of Fall and Holiday activities from pumpkin patches where you can pick your own, or buy pre-picked pumpkins, to corn mazes where you may become lost forever! Yikes! There are trick or treating events
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The girls at Nightmare on 9th Street in Corvallis have everything you need for a horrifying Halloween!
at senior centers (call first) most downtown merchants have some kind of trick or treating events planned and of course, your neighbors can’t wait to see the little darlings. And if the bigger kids want to suit up and hit the town, there are plenty of options. How about: JASON WEBLEY’S HALLOWEEN SPECTACULAR! Featuring MOOD AREA 52 at the Woodmen of the World Building in Eugene (WOW Hall).
www.wowhall.org Or maybe Halloween With Harry? “Corvallis-OSU Symphony will present the music of Harry Potter, a special concert event for families, “Halloween with Harry,” 3:00 pm Sunday, October 30, at LaSells Stewart Center in Corvallis, Oregon.”
www.cosusymphony.org Perhaps there is a party or two going on? If you need attire for the evening, we suggest Nightmare on 9th Street in Corvallis. They have a huge selection of costumes, severed body parts, eyeballs, rats, ravens and the like. Have a frighteningly good time, and drive safely with all the little goblins about.
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Sleep Advice From the Doc If you’re too sleepy, or not sleepy enough, here’s some sound advice. If the shorter days of fall make it hard for you to wake up, then the end of Daylight Saving Time on Nov. 6 should provide a little more incentive to get out of bed. By setting our clocks back, we gain an hour of sleep and extra daylight in the morning. Most people can easily adjust to a slight time shift. The end of Daylight Saving Time is not usually enough of a change to make a big impact on the sleep-wake cycle, also known as the circadian rhythm. And falling back isn’t nearly as hazardous as springing forward, when the start of Daylight Saving Time creates a temporary spike in heart attacks, suicides and accident rates. But if you’re really looking forward to pulling the covers back for an extra hour, then the time change might be a wake-up call that you’re not getting enough sleep. If you feel much better with an additional hour of sleep, you’re certainly at risk of insufficient sleep, the most common sleep disorder.
depression known as seasonal affective disorder, or SAD. Researchers at Oregon Health & Science University have identified that SAD is caused by a shift in the body’s circadian rhythm. Doctors use light therapy to treat SAD and other sleep disorders. The bright light mimics natural outdoor light and is thought to affect brain chemicals linked to our mood. For more information on sleep disorders and available treatments, please call The Corvallis Clinic Sleep Medicine Department at 541-754-1268. The Clinic’s providers offer consultations in Lebanon, Albany, Corvallis, Newport and Lincoln City in conjunction with Samaritan Sleep Disorders Center in Corvallis, Samaritan Sleep Center in Albany and Samaritan Pacific Sleep Lab in Newport.
Mark Reploeg, M.D., is a board-certified sleep medicine specialist, neurologist, and neurophysiologist with The Corvallis Clinic. He is also the Medical Director for the Samaritan Sleep Medicine Program.
Recent reports by the Centers for Disease Control and the National Center on Sleep Disorders Research labeled insufficient sleep an important public health concern. In one survey by the CDC, about 35 percent of adults reported that they had unintentionally fallen asleep at least once in the last month. The amount of sleep a person needs ranges from 4-10 hours a night, with the average being about 7 ½ to 8 hours of sleep. Although most people rely on an alarm clock to wake up, an easy way to tell if you are getting enough sleep is if you can wake up without one. Getting a good night’s sleep is a health priority. Research has shown that not enough sleep or poor sleep is linked to an increased risk for heart disease, stroke and obesity. To adjust to the time change and for a good night’s rest, make your sleep and wake routine consistent, so your circadian rhythm stays in harmony. If you wake up not feeling rested, experience mid-day drowsiness or long periods of late-night alertness, that’s a warning sign for other sleep disorders. Talk to your doctor to see if a sleep evaluation is appropriate. Finally, the arrival of fall and winter can also bring about other circadian rhythm problems, including a type of
make your mirror smile
Cheryl Lohman Member of the Society of Permanent Cosmetics Professionals
Permanent Makeup for Eyebrows, Eyeliner, Lip Color & More Free Consultation: 541-740-1639 www.image-by-design.us
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Permanent Cosmetics Beauty Around the Clock
Permanent Cosmetics is on the leading edge of cosmetic technology. America’s media driven culture that supports “Beauty Around the Clock,” and the maturing of the Baby Boomers has led to an explosive increase in the demand for cosmetic services to assist us to look our best. At the same time, people want cosmetics that will save them time, and look fresh and consistent under all conditions. For many women, and some men, permanent cosmetics is just the right answer for today’s busy lifestyle. Permanent cosmetics, also known as permanent makeup, are cosmetic tattooing procedures performed to create long lasting, beautiful eyebrows, eyeliner, and lip color. It is also used to camouflage scars and to complement the surgical reconstruction of the breasts after mastectomies. Strong topical numbing agents are used to minimize any discomfort, and in fact many times people fall asleep during the procedure because they are so comfortable. It’s not surprising that permanent cosmetics have become so popular, as almost everyone medically eligible and of legal age can benefit from it. Permanent cosmetics are for people with allergies to conventional cosmetics, have physical difficulty applying their own makeup, the sports minded, those that have hair loss due to hormonal changes or medical conditions
resulting in hair loss, or just tired of applying makeup. Women who want to save makeup application time and business people that have a need to look “Press Ready” at all times also turn to permanent cosmetics to meet their busy activity demands. Along with the many benefits, there are actually very few risks. These risks include misplaced pigment, or poor color outcome. However, these risks can be avoided by seeking out a properly qualified technician/artist and insisting on seeing pictures of their actual clients and not purchased photographs. Technician/artist members of the Society of Permanent Cosmetics Professionals (SPCP) receive continuing education and conform to the highest levels of professional practice in the industry.
Cheryl Lohman of Image by Design is a permanent cosmetic technician/artist who has been in business for over 5 years in the Corvallis and valley area, and is an active member in good standing of the SPCP. She can be reached at 541-740-1639.
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High-Tech Vet In Corvallis our furry, feathered, scaly, and… shelled friends, (if I forgot someone, just bark, or moo? tweet?) are lucky to have one of the most advanced veterinary clinics in the world. West Hills Animal Hospital (WHAH) is a model clinic, and offers a vast array of treatments to keep our pet friends feeling tip top. Recently we paid them a visit to see how their animal rehabilitation program works. We were fortunate to sit in with one of their success stories, Lily. A Lakeland terrier. Upon arrival, I was greeted at the door by Lily (and her owner Marcia Solomon). At first glance, I thought Lily was an Airedale puppy. I was not aware of the Lakeland terrier breed. Lily was full of pep and seemed quite “puppy-like.”
Lily captivates her audience...
We were then greeted by West Hills Staff and I was told that Lily was our case subject for the visit, and that she was actually 11 years old – quite a surprise. Prior to her rehab visits, which started in January of this year, Lily had back troubles. Lily had disc disease with
ruptured discs and nerve damage. She was in constant pain, and was not even able to put weight on her back legs. She had taken to walking around on just her front legs with her rear feet dangling in the air. Lily is quite talented and we were treated to a demonstration of her ability to play the keyboard, tambourine, even stringed instruments, but I don’t think handstands were a trick she was enjoying! Actually I think it was the same song on all her instruments… Marcia, Lily’s owner has obviously spent a lot of time with this great little dog teaching her all sorts of things. In addition to being a musician, Lily has many other talents like volunteering at hospitals all over the country to help cheer cancer patients and engage autistic children. Lily is also a reading Education Assistance Dog (READ) – and attends reading programs in schools and at the library. Lily even has quite a collection of patches on her shabrack (doggie vest) from “The Dog Scouts of America.” During our visit, Lily had a few different treatments, which seem to have worked wonders for her. First, she did a few therapeutic exercises to strengthen her muscles to prevent further injury. This was kind of like “doggie pilates” done on a big exercise ball.
Next she had some cold laser therapy, which speeds healing and also reduces pain. At first this seems
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tion, carpal tunnel pain, and more.
pretty unbelievable, but according to practice owner Steve Amsberry, it works by regenerating damaged tissue and nerves. It’s really quite amazing new technology. Cold laser therapy has even earned FDA approval for use on humans to treat pain, inflamma-
Next Lily had a little VOM, or Veterinary Orthopedic Manipulation. This procedure is accomplished with a little device with a rubber tip which is placed along the spine and by pulling a trigger applies a little “click” of pressure to align the spine and release pain to treat neurological interferences along the spine. The procedure turns on “switches” that have been turned off by pain or injury. Like nothing I’ve ever seen at a vet, but clearly effective, Lily’s treatments have really done wonders for her quality of life and have obviously done her owner a world of good as well. She’s very proud of her little friend, and for good reason. Lily’s talents are many and she obviously brings a lot of joy to her people she works with. Her musical skills could be better, but it doesn’t really matter when you’re so cute you look like a stuffed dog in a toy store.
Katrina Scharlau, CVT
Laurie Flood, RVT
The staff at WHAH are very good at what they do, and clearly enjoy caring for their patients. If you have a pet in pain, or who is otherwise compromised, it’s definitely worth calling on the Rehab staff at WHAH, Julia Moore, Trina Scharlau, and Laurie Flood have worked wonders for Lily. WHAH’s rehab staff is not limited to dogs with injuries either. The staff has worked with champion agility dogs and other dog athletes in their warm water treadmill to build stamina and endurance. The rehab center at West Hills is definitely not limited to dogs either; all sorts of animals can benefit from help in the rehab center from snakes to lizards, horses, ferrets, rabbits, birds, and even turtles! West Hills is a great place for pets.
Cold Laser Therapy
Julia Moore, DVM
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Pack a Local Lunch
How would you like to be packing lunches for yourself and family members that are tasty, nutritious and leave you feeling good about using local foods and avoiding waste? With a bit of creativity, planning and the right materials, you can shake off the brown-bag doldrums for good. Presentation Counts If a lunch from home brings to mind mono-chromatic soggy sandwiches and crushed chips, you’ll really appreciate a new, yet venerable, lunch solution known as the bento box. This is a Japanese-inspired compartmentalized container that provides opportunities to include reasonable portions of a wider variety of foods, with more tastes, textures and colors to entice all eaters. You can purchase BPA-free bento boxes or fashion your own from small containers that fit together into another box. Mix & Match Menus The latest icon to describe a healthy meal, MyPlate, suggests that one half of a healthy meal be comprised of fruits and vegetables, and the other two quarters by lean proteins and whole grain starches. Additional nutrition and flavor come in the form of plant oils, herbs and spices. This food philosophy works great to fill a lunch box: choose something from each food group in portions that fit the inside containers.
You can use the table on the facing page to fashion an unending group of interesting and attractive lunches. Working in leftovers from a previous dinner is highly recommended as an effective way to make use of those little bits often lost to the disposal or the back of the fridge. Items that you’re likely to find at farmer’s markets and farm stands are in bold type; most other items are available from Oregon producers. Local Lunch #1 Whole grain crackers or flatbread pieces White bean pesto dip/spread Cabbage Slaw with chopped hazelnuts Purple grapes or Blueberries Local Lunch #2 Pasta salad Spicy baked tofu squares Lightly cooked broccoli with dipping sauce Baked apple or fresh apple slices Local Lunch #3 Polenta strips with marinara dipping sauce Chicken kebob Kale chips or Zucchini strips Pear slices
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Whole Grains Proteins
Whole wheat tortilla / Egg or egg white flat Bread Whole grain waffle, pan- Yogurt cake or muffin
Whole wheat bread
Fresh or frozen spinach or other greens (chard, kale, collards) Tomatoes (cherry, sliced, juice, sauce) Carrots Turnips Rhutabaga Peppers
Snap peas of green peas
Peach, plum or nectarine Berries
Salad greens Eggplant
Nut butter (Peanut, AlBanana mond, Cashew, Hazelnut)
Whole wheat English muffin or mini-bagel Whole Wheat Pita Pocket Whole grain cold cereal Brown rice, quinoa or other cooked whole grain Whole grain pasta
Cheese (sliced, grated, string, ricotta, etc) Beans (includes hummus, tofu paté) Milk, 1% or non-fat Cottage cheese
Whole grain grits / polenta Whole grain crackers
Chicken, turkey or other poultry tofu
Roasted or raw nuts (almonds, hazelnuts, walnuts, etc.) Roasted seeds (sunflower, pumpkin, squash) Beef Pork
100% fruit juice (limit to 6 oz. per day)
Broccoli, cauliflower, brussel sprouts, cabbage Celery, celery root, radish, cucumber
Mango Figs Persimmon
Corn Potato, sweet potato, winter squash.
Tuna, salmon, or other fish Pear
Beets Green Beans Zucchini
Dried unsweetened fruit
Don’t forget to add a character napkin, sticker or maybe an inspiring note or fun message. It will bring out a smile during lunch, no matter how young or old the child. Keep Food Safe Keep food at a safe temperature with an insulated lunch box and ice pack. Think “cool” the night before, by refrigerating lunch bags overnight. If you are sending hot foods in a thermos, run very hot water in the thermos first. Carol Walsh, MS, RD, LD, CDE is a registered dietitian and certified diabetes educator who provides medical nutrition therapy services at The Corvallis Clinic in Corvallis and Albany. She can be reached at 541-754-1370.
Traditional Japanese Bento Box
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on’t hang up those jogging shoes just yet! Just before the flurry of Halloween mayhem please help the ABC House by running for their cause -- helping children who are victims of child abuse. The inaugural Runaway Pumpkin Half Marathon is set for 8:30 a.m. on Oct. 29 at Cheadle Lake in Lebanon. With pumpkin costumes and attire being encouraged it’s sure to be a one-of-a-kind experience.
Lebanon residents will have a new choice for their fitness needs, and the future Lebanon veterans home will get a funding boost, as Samaritan Health Services launches its first-ever fitness center in Lebanon on Sunday, Nov. 6.
SamFit, a state-of-the-art health and fitness cenOne hundred percent of the proceeds from marathon participants ter, will be the anchor service in Samaritan’s new go directly toward supporting children affected by domestic vio- 12,000-square-foot building at 35 Mullins Drive on the Samaritan Health Sciences Campus, across from lence and abuse. Samaritan Lebanon Community Hospital. The ABC House is located in Albany, but serves all of Linn and Benton Counties, plus visitors from other places. It provides a safe, respectful, healing environment for abused children and their non-offending family members. The ABC House has served Linn and Benton Counties since 1997 with most of the clients being referred by DHS, law enforcement agencies or physicians. Working closely with state and county services, law enforcement and the judicial system, ABC House provides medical examinations, forensic interviews, family advocacy, counseling and community education.
The center will be open 24 hours a day, seven days a week. It will focus on all aspects of wellness through health assessments, exercise, nutritional advice and education. SamFit will be equipped with top-of-theline exercise equipment, supportive staff members and private showers.
Samaritan will hold a grand opening on Sunday, Nov. 6 with the inaugural SamFit Heroes Run – a 5-kilometer run/walk, and a health fair. Proceeds from the More than 350 children are seen each year with an additional 175 Heroes Run will benefit the Veterans Administration retirement center which will be built north of Pioseen for medical consultations for physical injuries. In 2010, 61 neer School. Construction on the facility is scheduled percent of children seen were girls and 39 percent boys. More to start in 2012. than 50 percent were under the age of 6. Participants will be able to tour SamFit and sign up www.runawaypumpkinhalf.org Sign up to be a “virtual” runner by going to www.crowdrise.com/ for memberships, as well as have a check of their core metrics, including weight, blood pressure, body fat runawaypumpkin2011 and clicking the “donate” button. and waist-to-hip ratio. The event will begin at noon with a ribbon cutting, and remarks from special keynote speakers, and Larry Mullins, DHA, president and CEO of Samaritan Health Services. The 5K will begin at 1:30 p.m. and take runners around the perimeter of the Samaritan Health Sciences Campus. The overall building will also include a retail pharmacy, and Samaritan Lebanon Community Hospital will move its urgent care clinic and Cardiac Rehabilitation department into the building across from the hospital. To register for the Heroes Run, go online to www. samfit.org/hero or email email@example.com. For more information, call Ian Rollins at (541) 451-7161.
Fall Means Mushrooms! Jen Bucolo
Every year, at the moment summer turns to fall, my husband and I embark on an annual birthday adventure. The air hangs moist and heavy and there is a crispness in the air. It’s early in the morning as we throw on our boots, grab our buckets and head out into the woods. We are going hunting – hunting for chanterelles. The meaty yet delicate mushrooms grow wild in the foothill regions along the edge of our fair Willamette Valley. Folks who know where to find them are protective about their territories much like secret fishing holes. And we are no exception. Somewhere north of Noti, we ascend higher and higher, past the farms, past the clear-cuts and finally into the remaining stands of timber. It’s cool and quiet as the sun dapples through the trees as we whiz by on unmarked roads. Zigging and zagging through a maze of trees, the road quickly appears less and less traveled. Dodging boulders and aiming for grouse, we finally reach our secret location. Finding chanterelles is like finding gold – at first you notice a glint of orange, peeking out from the decaying undergrowth of the forest. Upon closer, careful inspection, you gently pull away the conifer needles and mossy dirt to reveal a glorious patch of perfectly gilled, orange bobbles of tasty fungus. It’s tempting to cut and take them all, but it’s important to leave at least one or two per tiny patch. This way the chanterelles can drop more spores, thus helping to insure they continue to grow in your favorite spots. The air smells rich and earthy and the sun peeps through the canopy, lighting up the wooded scene and highlighting our bounty on the forest floor. It is a magical experience. We are also lucky enough to find some bolete, russula, and hedgehog mushrooms as well. A great place to learn more about these fungal finds is at the Mt. Pisgah Mushroom Festival, held annually on the last Sunday in October. This year marks the 30th Anniversary of the Mushroom Festival and it looks to be exceptionally amazing. A celebration of fungi and the harvest season, this event boasts the largest mushroom display on the west coast. Hundreds of locally harvested species of mushrooms will be on display and aficionados will be on hand to identify specimens that curious festivalgoers bring
in. Last year, two visitors brought in previously undiscovered species! Of course, there will be numerous fine food vendors, serving up every delicious mushroom concoction you can think of. Fresh apple cider will be flowing and a bake sale will top off hungry autumn appetites. A full day’s lineup of musical acts will entertain visitors as they visit craft vendors, the lively plant sale, and the scarecrow contest. Hayrides, hiking and kids’ activities add to the celebration of all things Fall. This all day event is the best Harvest festival around and it makes for a lovely day of good food, good music and great fun. Mount Pisgah Arboretum, the Cascade Mycological Society and Lane Community College will be presenting the 30th Annual Mushroom Festival on October 30th.
* Editor’s Note: It is vital to positively identify mushrooms with complete certainty before harvesting or even touching them. Many imposters are poisonous and can cause death! Readers are encouraged to do their research before setting out on such an amazing adventure.
Cider Bob & The Correll Cider Press
Cider Bob takes a deep breath and starts at the beginning...
Text and Photos, Jen Bucolo Along one of Elmira’s main thoroughfares, a modest sign peeks out to passers by, that reads “Correll Cider Presses…” Taking a right up Cider Press Lane, fruit trees line the drive with quaint majesty and the promise of sweet fruition. Nestled within a grove of reaching White Oaks, 40 or so apple and pear trees twist and grow, ripe with fruit and temptation. At the end of the road, the workshop hums with activity. The smell of sawdust and coffee fills the air as Robert “Cider Bob” Correll orchestrates the day’s agenda. As we arrive, we are welcomed with warmth and an eagerness to talk shop.
As a child, Bob can remember his father, Robert Hartley Correll, sharing stories of his own childhood, fondly recounting memories of pressing cider apples in the orchard with his family. Collecting the fruit and loading full apples into the shredder, turning the crank and watching as the “nectar of the gods” spilled out the other end in sweet delight. After he retired, Robert was in search of something new. With his son, Bob’s encouragement, and waxing nostalgia, he decided to build a cider press. “He built the first one,” Bob smiles with quiet pride. “It was rustic, but it worked.” It didn’t take long for
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neighbors to notice the newfangled, apple apparatus and soon someone bought it. Robert built another press and once again, it was snatched up in a hurry. And so the business of making Correll cider presses began. The elder Correll passed away unexpectedly when Bob was 43. He left behind a legacy and one last cider press to deliver to an unknown recipient. It was at this pivotal moment that Bob decided to take the destiny of the cider press business into his own hands. With great love and dedication, he painstakingly reverse engineered his father’s creation. Disassembling and refitting piece after piece, he discovered the intricacies of the contraption. He completed his first press in 1975 and he’s been building them nonstop ever since. “I didn’t set out to make the world’s best cider press,” he shrugs, “I just flew by the seat of my pants.” A pile of various shredder spindles (the pieces that first break up the apples) sits under a thin layer of sawdust on a workbench. His father used nails as the cutting implement in the original design. But after bushels of trial and error, Bob eventually got the idea for his current design by studying a restored Junior Press from the 1890s. He then fashioned stainless steel teeth that have proven to be the most efficient tool for the job, making more juice, less waste. Along the wall, there is a stack of freshly milled Baltic Birch plywood. Bob studies each piece like Michelangelo choosing a chunk of marble for his next project. “I look for the color,” With a twinkle in his eye, he slowly runs his fingers along a dip in the wood grain. “That’s what makes these presses special.” He generally uses Baltic Birch or Eastern Ash, but custom orders have provided him the opportunity to create tailor-made models. One family in particular commissioned Bob to build a one-of-a-kind, trea-
sured cider press using 24 different species of hardwoods. The attention to detail is creative, authentic, and exquisite. Each piece of wood is hand selected for use in the most aesthetic fashion. Like a jigsaw puzzle, the pieces fit together into a masterpiece that is not only superior in function, but a work of art as well. For years, Bob worked alone in his shop, honing his skills and fine-tuning every inch of the Correll press design. Word of mouth spread word of the high quality and craftsmanship of his presses, and by 1993, orders were backing up. When asked if he ever considered outsourcing the work to another manufacturing company or overseas, Bob’s expression gets serious. “This is my baby,” Correll gets a protective look in his eye. “If I did that, it wouldn’t be my baby.” (He further explains that only the motor and gears are manufactured elsewhere and they are indeed made in the U.S.A.) His son, Dan Correll eventually came on board to help with production, as did close friend, Chris Llewellyn. The three partners have got the production of their heritage cider presses down to a science. At this point, they are able to handcraft 10 presses per month, slowly meeting the high demand. Correll cider presses are available in five sizes. Junior Cider Gem, Medium, Medium Plus, Large and Jumbo sizes allow apple pressers to produce anywhere from 2 quarts to 3 gallons per squeeze. The jumbo size, weighing in at about 200 pounds, has been reported to press up to 450 gal-
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lons in one day. Granny Smith apples aren’t the only thing green about this business. Being conscious of their eco impact, the Correll company uses every last scrap of wood they bring into the shop, even down to the sawdust. They also create their packing and shipping containers with the remains of recycled furniture boxes. And they ship worldwide. Around the globe, cider enthusiasts of all walks of life attest to the fact that the incredible quality of a Correll cider press is worth the wait. To date, more than 3,700 Correll cider presses have been produced. These heirloom Corrells are pressing apples and other fruits in 40 states including Alaska and Hawaii, not to mention France, New Zealand, Chile, Canada, and Poland The company slogan rings true. “Why buy a Correll press? Because they are the best - pure and simple.” Countless publications, including Forbes Magazine, have established the Correll brand as the best cider press in the entire world. When asked the secret to his success, Cider Bob takes pause and answers, “I think it takes a dream. It takes gumption enough to put wings on it, ‘cause if you don’t put wings on it, it’ll die.” Of course, a love of apples is imperative in this business and Bob is no exception. Once the discussion turns to varieties, Bob shows a childlike enthusiasm as he reaches for a Rolodex off the workbench. He blows sawdust off the top of the full deck of index cards to reveal a thorough catalog of apple species and their traits. His excitement grows as he leads me outside to his orchard in the front yard. He transformed his land from a swampy thicket years ago and the fruits of his labor are paying off. We sample fresh Gravensteins, their crisp flesh sweet and tart in all the right ways. We toss the cores and take note of fresh gopher holes.
As Bob and I walk back into the shop, his wife of 59 years, Glinda, follows with sandwiches, sliced watermelon and kind words for the hardworking crew. Childhood sweethearts, Bob credits Glinda with much-appreciated support through the years. Cider Bob will turn 80 in October, and he doesn’t plan on retiring anytime soon. “It’s been a good ride,” he says with satisfaction. Just like his father before him, Bob relishes spending time with his loved ones, especially around a cider press, drinking in the good times. Last year, his family and friends held their annual October apple-pressing get-together. Using three presses, they pressed over 220 gallons of cider before 2:30 in the afternoon. A family affair, it’s clear that the Correll legacy will endure with the same heartfelt motivation with which it began. Just before we turn to leave, Dan expresses his thoughts on the business with simplicity, “We’re not just making cider presses, we’re making memories.” Correll cider presses are available for purchase through their website. Or if you live locally, the can be rented by the day. For more information, visit their website at www. correllciderpresses.com or call 541-935-3825 for more information.
“Cider Lila” Photo courtesy of SimmonsNaturals.com
The Art of Sam Brise単o & Guests
359 Main St Toledo, OR 541-336-1315
Have you Tournamr own ent!
ways e r o r m isit
m o c . e ggl
Fo play v to
Fun & ch al at any ag lenging e!
Games Bringing People Together
MADE IN OREGON
2851 NW 9th Street, Suite C, Corvallis 97330
Pegasus Frame Studio & Gallery
Original Work Custom Framing Art Restoration 341 SW Second Street Corvallis, OR 97333
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Art & Entertainment Around the Valley
This month at Pegasus Gallery:
Michael Rangner Pegasus is in Corvallis on 2nd St. Downtown
2011 PHILOMATH OPEN STUDIOS TOUR AND SALE
Thereâ€™s terrific artwork being produced in Philomath. Come visit and enjoy a Fall afternoon near Marys Peak with artists in rural art studios and a winery. This year, the 9th annual Philomath Open Studios Tour and Sale will be held on two weekends: October 29th/30th and November 5th/6th, 2011. Open hours are 12:00 p.m. to 5:00 p.m.
You’ll meet a diversely talented group of professional artists on a small, intimate tour. This is an opportunity for you to talk with various artists and learn what actually goes into creating their work. While two artists might work with the same medium, you’ll enjoy discovering how each person has a different perspective and approach in utilizing their materials. Artists participating this year are Laura Berman, felted fiber; Katheryn Byram, mixed media; Dale Donovan, crystalline & porcelain ware; Babette Grunwald, fiber & encaustics; Lee Kitzman, raku pottery and stoneware; Debby Sundbaum-Sommers, prints and watercolor; Judith Sander, mixed media; and Harold Wood, photobased images, Kate McGee, pastels, and guest artists Cris Kostol, jewelry and Nena Bement, fiber/glass.
flourishing in the Philomath area and regular attendees are assured of variety and change, with new work created throughout the year for this show. This year’s tour route has been consolidated for fewer stops and to conserve on gas; it includes 5 art studios and a winery with two or more artists at each stop. To download the map and for more information go to:
www.philomathopenstudios.com If you happenen to miss the show or wish to contact one of the artists afterwards, please visit the artist’s page on the website to get in touch. Many of them can make appointments to meet with you on an individual basis during the holiday season and will also do consignment work.
Local artists have been producing this popular art sale and studio tour for nine years, It continues evolving and gaining dedicated attendees who eagerly await notice of this annual event. Visitors have come to expect high quality, original art work from the participating artists. First-time patrons often comment on the wealth of talent that is
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Toledo Rising Artists At Work
On the road from Corvallis to Newport, there is a sign for Toledo. Toledo is very close to the coast, and every time I’ve seen the sign, I’ve thought to myself that one of these times, I’ve got to take that exit and see what Toledo has to offer. I’ve been guilty of this oversight several times until recently, when calling on a client in Nye Beach, I met Sam Briseño.
gia Pacific mill which takes up a good deal of the waterfront, not anymore -- the artists have arrived! Toledo is no longer a sign on the way to the coast, it’s an artists haven, and an art patron’s destination. Go have a look.
Sam lives in Toledo and invited me out to see his gallery, and his art work. In Toledo, you can’t miss Sam’s work, because it’s all over the streets. Particularly if you happen to find yourself waiting for a bus. Sam told me that the mayor of Toledo commissioned him to create a series of beautiful works of art for the city -- which are, incidentally, also the city bus stop benches. Very cool, each bench is themed in keeping with the city and it’s past.
While you’re in Toledo, be sure to visit Sam’s gallery, Gallerey Briseño at 359 Main St.
541-336-1315 I took a little tour with Sam and saw his work, both at his home studio and up and down the streets of Toledo. Very impressive, Sam has a unique gift in bringing metal sculpture to life -- making it feel organic.
Toledo is quite an artists, hideaway. While on our tour, Sam also took me by a clay studio set up for visiting artists to rent space -- very fun idea, and well received by the burgeoning art community in Toledo. The ceramics studio is also home to Sam’s “art garden” -- more outdoor metal sculpture -- also very cool. While at the studio, a group of local artists were plotting a public mural to add to Toledo’s appeal. At one point, Toledo was totally devoted to the Geor36 w w w . w i l l a m e t t e l i v i n g . c o m
M.E.C.C.A. The Object Afterlife Challenge
One man’s trash is another man’s treasure and no one drives that point home with more style than the creative forces behind the Object Afterlife Challenge. For the third year in a row, MECCA (Eugene’s Materials Exchange Center for Community Arts,) has invited local artists to transform discarded items into works of art. Over 40 artists were presented with various “junk” everything from expired light bulbs to potato sacks, busted picture frames to broken trophies. They were given two months to alter, paint, melt, distort and otherwise transform their challenge objects in any way they desired, and the results were brilliant. MECCA organizers explain: “This challenge is a chance for artists to brave a new approach in their creative process while participating in an awarenessraising community event. In an effort to bridge the worlds of fine art and scrap art, we challenged artists to create thought-provoking, intentional works with scrap materials provided by MECCA. Artists were given two months to complete their creation. Artwork will be chosen for awards in multiple categories and prizes given. This challenge encourages artists to work outside their usual mediums or incorporate scrap materials into their art. The artist can use all or part of the objects given and is free to involve other materials
and mediums as well.” The first venue for the Object Afterlife exhibit took place at the Eugene Celebration where thousands of people meandered by throughout the weekend event. After that, MECCA was quick to display the show in its’ entirety in time for September’s First Friday Art Walk at their downtown location. Organizers further explained, “ The intention is to connect with and promote the local art community, inspire the creative use of scrap materials, and raise awareness of our universal need to re-imagine the objects surrounding us!” M.E.C.C.A., the Materials Exchange Center for Community Arts, is a non-profit organization dedicated to providing access to low-cost arts education and art experiences in an inclusive environment that reflects the personality of the Eugene community. They work hard to divert reusable materials from the landfill and put those items back into the hands of people that can make use of them, artists, teachers, mad scientists, crafty folks, everyone - young and old. MECCA is located at 449 Willamette St, next to the Amtrak station in downtown Eugene. To learn more, call (541) 302-1810
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Eating, Drinking, Being Merry Dining In, or Dining Out, The Willamette Valley is a Great Place to Eat!
Cornucopia Our Featured Valley Restaurant
As the days fall crisper and appetites grow heartier, it’s a good feeling to get out of the rain and into the warm glow that is Cornucopia. At the corner of Fifth and Pearl, the rain drizzles outside, a train meanders behind the windows and as we walk through the door, the aromas wafting out of the kitchen lure us in. Up the steps, we are greeted by friendly faces and a full bar, glimmering with spirits and the promise of good times. Casually perusing the many beers on tap as we walk by, I notice a wide array of local and regional microbrews that catch my eye and peak my curiosity. We are seated in the heart of the dining area, amidst other families and couples. Our waitress, Kay, greets us with a huge smile and a sparkle in her eye. She reads off the beers on tap in a blur of hops and malt. We choose a local favorite with a twist, a special edition, Ninkasi Tricerahops Double IPA blessed with extra hops mid-process. It is delicious – a robust malty body with an incredibly fresh bouquet of hoppy delight. We also try the Elysian Night Owl Pumpkin Ale. This is pumpkin pie in beer form. It’s a sweet and spiced ale that’s been brewed with seven and a half pounds of pumpkin per barrel and infused with everything Thanksgiving. A more than generous shot of the well whiskey warms the cockles and we are ready to eat. College football is on the big screen, distracting Dads and husbands from their meals, but as our food arrives, the appetizers steal the show. Crispy fried calamari served with spicy plum sauce melts in the mouth. Olivia’s onion rings are sweet and crunchy and the classic hot wings are a must eat, fried without breading with a spicy vinegar zing. The jalapeño poppers explode with flavor, firm and creamy.
Mozzarella sticks are hot and satisfy in cheesy gooey glory. Before we can finish devouring the finger food extraordinaire, Kay appears, proud to present our entrees. A Big Baby Bleu Burger appears with smokey bacon, avocado, bleu cheese, lettuce and mayo precariously threatening to spill over the perfect burger and out of the fresh baked bun. The toppings are amazing but the local hormone and antibiotic free beef provided by Knee Deep Cattle Company is what really drives the flavor home. And don’t even get me started on the French fries… Yum! The chef’s special of the day is special indeed. A wonderful marinated steak smothered in mushroom gravy over dirty rice presented with glowing steamed broccoli makes
a mouth-watering presentation. And just one bite into it, the gravy tantalizes as the meat melts, grilled to perfection, moist and hearty. Trying desperately to savor it, the meal is nonetheless devoured completely within a matter of a few minutes. Fantastic! As we raise our glasses to finish off the brew, Kay returns with coffee and a dessert sampler to die for. The catering side of Cornucopia provides the sweet treats fresh daily. Their tried and true recipes are too good too ignore. Rich, creamy cheesecake topped with cherries and the rich, fudgey brownie with fresh whipped cream and a drizzle of chocolate sauce are the yin and yang in this Zen of decadence. Moist nutty carrot cake spices up the sweet spots and by the time we get to the spongy, light goodness of the coconut dream cake our bellies are full and our taste buds are singing. Honestly, everything on the Cornucopia menu looks equally delicious with particular emphasis on the burgers, veggie, beef, chicken, salmon or tuna. And the variety of burger styles is mind-boggling. Steaks – New York Strip and Ribeye – are grilled with expertise. And the ribs? St. Louis style, dry-rubbed, baby back and savory sweet.
If you’re in the mood for lighter fare, try any of the super-fresh, super good salads. Topped with salmon, chicken, tuna, tempeh, crab or corn, you just can’t go wrong. With two locations in Eugene, the bar and burger business couldn’t be better for the thriving eatery, not to mention their newest enterprise, the Maize Lounge that also features their incredible menu of specialties. Cornucopia is great for a date night with the sweetie, lunch with the kids or an afternoon of good food and the Ducks game. The atmosphere is fun and the service is amazing with a personal flair for kindness. This Cornucopia is indeed overflowing with abundance, nourishment and good times.
Where: 207 5th Ave, Eugene
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Willamette Living’s Dining Guide
Willamette Living Readers, Party of Two, Your Table is Ready
Our readers get more out of life, like dinner on us! This issue, win dinner for two compliments of del Alma latin fusion cuisine, and Willamette Living Magazine. Go to www.willametteliving.com to enter!
del Alma, fine dining on the waterfront in Corvallis.
136 SW Washington Ave Suite 102 Corvallis
2329 Kings Blvd Corvallis
An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience. Menus and more at: www.delalmarestaurant.com Open for dinner Tues. - Thurs. 5:00 -- 10:00 Fri. & Sat. 5:00 - 11:00
Not just Chinese food! 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. 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat
The Blue Goat
April’s At Nye Beach
Savor the romance of wood-fired cooking straight from our giant hand-sculpted 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! Dinner from 5 pm Wed -- Sun Reservations Recommended. 749 NW 3rd St. in Newport’s Historic Nye Beach district
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
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Al Jebal Al Jebal / Bazaar
Be Sure to check the web site for maps, menus, more photos, and special offers at our featured eateries! www.willametteliving.com click “Dining Guide”
Middle Eastern and Moroccan foods. Hummus, Baba Ghanouj, Felafel, and baklava! All made fresh every day. Be sure to browse our store filled with international specialty items, rices, teas, and more. Let us cater your next event! Open for lunch and dinner 11:00 -- 9:00 M-F 12:00 - 9:00 Sat. & Sun.
2240 SW 3rd St. Corvallis 541-207-3478
Our South 3rd Street location is available for private dining and big table dining events, full service catering, pick-up or delivery. * New! Join Regina Iovino for full menu, sit down dining Tuesday - Saturday in the Renaissance building downtown in the Enoteca Wine Bar. That’s right Iovino’s is back on the block -- downtown! Come in, make a toast, have a meatball!
1835 SW 3rd St. Corvallis 541-738-9015
Welcome to El Sol de Mexico. Corvallis’ finest traditional Jalisco Style Mexican restaurants. We offer a great selection of entree’s the whole family can enjoy including select American dishes and a complete vegetarian menu. Open 7 days a week. For lunch and dinner. 2 locations in Corvallis.
1848 NW Circle AND 1597 NW 9th St.
Chef Mitch Rosenbaum at del Alma in Corvallis welcomes you.Somebody’s gotta’ make dinner, you or Mitch. At Willamette Living we think Mitch is likely your best bet. Log on to win dinner at del Alma! Someone’s going to win, why not you?
www.willametteliving.com Want to see your restaurant in the guide? Give us a call at: 503-608-4846 or contact us at firstname.lastname@example.org
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AUTUMN BEERS Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide
Fall is here, and for those of us lucky enough to live in the Willamette Valley, this means the start of a new school year, the arrival of the rainy season, and a chance to enjoy different foods and drinks. I’m a beer lover who happens to have taught history at the college level for the last 26 years. One of my favorite past times is introducing people to the world of craft beer -either in informal settings or in beer tasting events. On Sunday, September 18, I had the honor of serving as the guide at a very special beer and food pairing event at the Le Patissier French Bakery in Corvallis. We sampled eight different French Farmhouse Ales along with marvelous dishes prepared in the kitchen of Chef Didier Tholognat. The beers were great on their own, but even better when served with paté, canapé dishes such as papas rellenno, fine cheeses such as Rochefort Papillon Bleu, and a dessert to die for: a dark-chocolate covered raspberry mousse that was paired perfectly with a raspberry-flavored beer called La Choulette Framboise. Back to School I’m often asked, “What is beer?” Beer is a fermented beverage made from malted cereal grains -- primarily barley but sometimes also with wheat or rye. Modern beer usually includes hops in order to balance the sweetness and to provide additional aromatics and flavor. Water and beer yeast are the other primary ingredients. Another commonly asked question is “What is the difference between ale and lager?” Ales are beers that utilize top-fermenting yeast strains and ferment for two to four weeks at warm temperatures. As a result, they usually retain some fruity aromas and flavors, and are more complex than lagers. Over three-fourths of the surviving beer styles in the world -- including the Pale Ales, Porters, and Stouts from Britain; the eclectic and fruity ales from Belgium, and the Hefeweizens from Bavaria -- are ales. Most of the microbreweries in America brew ales, in part because they spend less time fermenting.
Lagers are the relative newcomers on the beer scene. Commercially introduced in Central Europe around 1840, they utilize bottom-fermenting yeast strains and ferment for two to four months at temperatures just above freezing. Over 90 percent of the beers consumed in the world -- in Germany, the United States, Brazil, India, China, and elsewhere -- are lagers. Many of these lagers, such as Czech Pilsners and German Doppelbocks, are authentic and outstanding. But the vast majority of lagers are unauthentic and bland. So then, “What are craft beers?” Craft beers are brewed true to a recognized beer style, whether in a large brewery or a microbrewery, in America, Europe, or somewhere else. They use quality ingredients. Craft beers are the antithesis of mass-produced, imitation Pilsners from breweries that spill more beer in a year than most craft breweries produce. Mass-produced imitation Pilsners are what most people think of when they hear the word “beer,” and that’s unfortunate, because they resemble craft beer about as much as a cheap wine resembles a vintage Oregon Pinot Noir, or pasty white bread resembles a loaf of freshly made French bread. Most of the beers consumed in the world today are mass-produced in giant breweries that add cheap adjunct grains -- corn and rice -- to make them less expensive and less flavorful. Craft beers can be ales or lagers. They can be light or dark in color, weak or strong in alcohol content. They can be malty, or hoppy, or feature naturally fruity aromas from an assertive yeast strain. The best-selling craft beers in Oregon are Pale Ales and India Pale Ales that feature an assertive hop signature in the aroma, flavor, and bitter finish. Their citrusy hops are descendent from hop strains developed in the 20th century here in Corvallis and initially grown in the Willamette Valley. Craft beers are enjoyable on their own, and when paired with great food. Many chefs agree that the best beers are often better accompanists to certain dishes than any wine. One of my great pleasures is experiencing a world-class beer, such as a Trappist Ale or Strong Dark Ale from Belgium, along with gourmet cheeses and fine chocolates. Some Recommendations for Autumn Beers One of the challenges facing lovers of craft beer -- and quality wine -- is choosing the right beer for the right time. I choose a beer to go with a particular food or occasion, but I also vary my beer purchases according to the season.
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Two beer styles come to my mind when I think of autumn. The first is obvious, especially for those acquainted with the German beer tradition: Oktoberfest lagers. These are dark gold to reddish amber in color, malty (especially on the nose), and feature relatively low hop aromas, flavor, and bitterness. The best versions have some toasted character, hints of toffee or caramel, and sweet spiciness from Vienna or Munich malt. The finish is clean and dry, with just enough hop bitterness from German hops to balance the initial malt sweetness. Most versions have an alcohol content of 5.5 to 6.0 percent by volume. Oktoberfest beers sometimes include the word “Märzen.” This refers to the fact that they were brewed in March in order to be released in the fall. Oktoberfest beers go well with German food, of course, such as bratwurst, sauerkraut, and hot German potato salad. They also pair very well with pizza and Mexican food. The malt aromas and flavors are the stars of Oktoberfest beers. There are some very good ones made in America, and particularly in Wisconsin, but most of my favorites are German. My favorite Oktoberfest beers available in this area are Ayinger Oktober Fest Märzen; Paulaner Oktoberfest-Märzen; Hacker-Pschorr Oktoberfest; and Spaten Oktoberfest Ur-Märzen. My second recommendation for an autumn beer style to try is Bières de Garde, the French farmhouse ales that we tasted at the Food Pairing event at Le Patissier. You are forgiven if you’re thinking to yourself that the French are not known for good beer. They aren’t. In fact, France has the lowest per capita beer consumption of any country in Europe. But in the extreme north of France, along the Belgian border and North Sea Coast in a region called French Flanders, there are more than two dozen small breweries that make a distinctive, flavorful style called Bière de Garde, or “beers to keep.” Bières de Garde may be golden to dark amber in color. They are relatively malty and feature low to moderate hop aromas, flavor, and bitterness. The best versions have a difficult-to-describe “barnyard” character, with aromas reminiscent of hay, animals, dirt, and even a iron or copper. The finish is usually clean and dry. Most versions have an alcohol content of 6.5 to 8.5 percent by volume. As we learned at our food pairing event, Bières de Garde go well with sausages and gourmet cheeses. They also pair very well with lamb dishes and with Cassoulet, the hearty French stew of white beans, duck, sausage, ham hocks, and herbs that makes a wonderful cold-weather dish. The yeast aromas and flavors are the stars of Bières de
Garde. Only a few of them are made in America, and in my view they don’t quite attain the authentic farmhouse quality of the French versions, which are packaged elegantly in 750 ml corked-and-caged champagne bottles. My favorite Bières de Gardes available in this area are La Bavaisienne Ambrée; Trois Monts Grande Réserve Spéciale; Jenlain Ambrée; Cuvée des Jonquilles; and Bière des Sans Culottes. I have two more suggestions for Autumn beers. The first is called Seizoen from Logdon Organic Farmhouse Ales in Hood River, Oregon. The brewer, David Logdon, wellknown among home brewers as a yeast expert, has crafted a world-class beer. Usually beers of this style are called “Saisons” -- he has chosen to employ the Flemish spelling “Seizoen.” They are similar to their French cousins, the Bières de Gardes. This one is mildly fruity, with some mild malt sweetness and barnyard character, and a solid hop profile on the nose, flavor, and finish. It is golden in color, has an alcohol content of 7.5 percent by volume, and is certified organic. Delightful and intriguing, Logsdon Seizoen is the best American-made farmhouse ale I have ever had. My final recommendation is called Autumn Maple from an Orange County, California brewery called The Bruery, which takes its name from the owners, whose name is Rue. Autumn Maple is called a “Belgian Brown Ale” and that’s how it began, I suppose, before the brewers added molasses, maple syrup, pumpkin pie spices, and yams. Yams! It is every bit as strong, sweet, and spicy as you would expect with that list of ingredients, and at 10 percent alcohol by volume, it really packs a punch. The label indicates that it will age well for up to five years. I think it’s the perfect dessert beer at the end of cool fall night. Enjoy these and other great beers this season. I hope to see some of you at one of my beer tasting events. “A fine beer may be judged with only one sip, but it’s better to be thoroughly sure.” —Czech proverb
To schedule a beer education event for your group, contact Kendall “The Beer Prof.” at email@example.com
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Treml’s Jewelry THE WILLAMETTE VALLEY’S PREMIER RENTAL SOURCE Weddings • Parties • Special Occasions
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Did you know...
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Cafe Mundo 541-574-8134
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Fresh Holiday Pies
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Willamette Living Readers, It’s a Win Win with the Little Gym
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Our Fall Issue full of pumpkins, cider, goblins, art, entertainment and local food