Willamette Living June / July 2013

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June / July 2013


• Fun in the Sun • Health & Fitness • Light & Easy Menus


it whitening!

bout one-vis New! Ask us a

Kimberly Ross, DDS, BSDH

Michelle Aldrich, DMD, BSDH General Dentists

Riverbend Dental Our office is complete with digital x-rays, comfortable chairs, nitrous oxide sedation, overhead television/movie viewing, intraoral photography, and state-of-the-art sterilization and water filtration equipment. Our new facility is dedicated to safe, comfortable, and efficient delivery of dental care.

We’ll bring a smile to your face! “Friend Us”



1285 Wallace Rd. NW, in Salem • www.riverbenddentalclinic.com

The doctor’s office is outdoors this summer. Invigorate your day with walks led by health specialists from The Corvallis Clinic.

Walk with the Doc Tuesday 7:20 – 8 a.m., Every Tuesday, June 4 through August 27 — Meet at The Corvallis Clinic’s Aumann Building Entrance, 444 NW Elks Dr. The 40-minute walks are led by Oncologist Lamia Boric, M.D., Endocrinologists Susan Sanderson, M.D., and Lindsay Bromley, M.D., and Family Nurse Practitioner Yvonne Keep of the Internal Medicine Department.

Walk with the Doc Wednesday 7:30 – 8:15 a.m., Every Wednesday, June 5 through August 28 Meet at the Oak Creek Drive Entrance to Bald Hill Path, Corvallis The 45-minute walks are led by Amy Card, M.D., Michelle Curtis, M.D., Amey Lee, M.D., Carol Morcos, M.D., Emily Rangel, M.D., and Zoryana Thompson, PA-C, of The Corvallis Clinic's OB/GYN Department.

Walk with the Doc Thursday 12:30 – 1:15 p.m., Every Thursday, June 6 through August 29 Meet at The Corvallis Clinic’s Walnut Building Entrance, 2350 NW Century Dr. (Intersection of Walnut and Kings Blvd) The 45-minute walks are led by The Corvallis Clinic’s Physical Therapy Department.

Join us June 4th, 5th or 6th and receive a $5 token to the Farmers Market. Each time you participate, you will be entered to win a pair of walking shoes to be given away in separate drawings at the Walk with the Doc finales. Participants do not need to be present at the finale to win. www.corvallisclinic.com

June / July FEATURES 12

10 Great Getaways


Lavender Time

Volume 4 No. 3


Remember when you were a kid, and during the summer you’d say “I’m bored” well, that’s over.

Summer means the lavender bloom is on it’s way! Don’t miss out.

32 An Enterprising Couple


The common thinking seems to be that a great spa takes a huge facility and a ton of overhead. Wrong. Elle Spa in Silverton, is an idea who’s time has come.


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

A Stimulating Sanctuary for the Senses From the broad swaths of sustainably forested wood trim to the intuitive ease of its advanced features, every element of the M-Class cabin is thoughtfully engineered and elegantly crafted to make you feel at home, and in control, on any road. Standard appointments in the M-Class include the rich glow of wood trim and the enduring comfort of supple

MB-Tex upholstery. Soft full-grain leather seating is an enticing option, while exquisite designo leather is standard on the ML63 AMG and an indulgent new option on any other M-Class. Whichever you choose, the hand-fitted upholstery and hand-finished wood reflect a deep tradition of finely tailored luxury. Available now at Mercedes Benz of Salem.

Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148 JUNE / JULY 2013




Willamette Living Departments Kickoff 9 16 15

Love to Live Here Mike on Health Valley History


In the Garden 17

Pruning 101

Faces & Places 35 33 45

Polk County Flea Market The Corvallis Farmers Market County Fairs

House Call 32

Health & Healing


Eating Well in the Valley 40 31 43 29 29 46 48

The Beer Prof Crab Cakes & Slaw A Few of My Favorite Things Earl Grey Tea Cookies Buffalo Chicken & Quinoa Dining Guide The Hot Ticket


48 6



The French Unicorn

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Follow us on

JUNE 7-8-9, 2013

Join us as the Celts return to the Oregon coast at the Lincoln County Fairgrounds

Newport Celtic Festival & Highland Games Align Attune Awaken


111 NW 2nd Street Corvallis 541-760-0635

Oregon Coast Magazine - Newport Signs - Chinook Winds Casino Hallmark Resort - Celtic Life Intnl. - Oregon Coast TODAY Ultrasonic - NewsLincolnCounty.com - Best Western Plus OregonCoastProductions.com - Bridie’s Irish Faire Jeffery Shirley Designs - Bayview Construction Nana’s Irish Pub

corestudiocorvallis.com JUNE / JULY 2013






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

Scott Alexander, Owner & Publisher



Editorial Inquiry

Kate Rivera Kate.Rivera@WillametteLiving.com


Amy Covey 541-908-9907 amy@willametteliving.com


Sarah Hallee Sarah@WillametteLiving.com

Send us your Recipes

Kate Alexander Kate@WillametteLiving.com Comments, Corrections & Questions feedback@willametteliving.com VISIT US ONLINE AT WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregon’s Willamette Valley 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.




Love to Live Here

Annette Sievert


fter a fantastic spring few sunny and warm weeks we hoped for some more rain before true summer sets in. At 69% of normal precipitation we had some ways to go to avoid a drought but it looks good now, a few days of spring storms really helped. For my birthday I got a greenhouse! Having never propagated before myself I now know why there are gardener classes... With the help of a mister to provide the right amount of moisture when I am not at home and due to the fact that is getting really hot in the greenhouse a lot of my seeds came up, but not all of them, and for some I have to start from scratch. Oh well, a learning curve… The goats, which have a job to do, clearing the blackberries and poison oak from the North side of our property, have been moved out of their usual area to another spot. You can see where these natural lawn mowers have been, all gone. But they very often desperately

want to go back to their pen and whenever a human can be seen walking by, getting in the car, coming back. Rafael, one of our goats, cries out, loudly. It is less than amusing when you work in the garden to a goat concert. Sorry, neighbors, I hope it does not carry all the way over!

Working 24/7, 365 is nothing new but at the moment being a broker is even more intense than it has been in a long time, staying on top of multiple parallel transactions while still generating more and caring for every client as if it they were the only one. But since I love my job I embrace the success and plow on.

After finding out that we all have an egg intolerance we had to reduce the amount of hens. 15 of them including the rooster went to a nice little farm in Lebanon and will have a good life there while we concentrate more on ducks. One of the hens had 12 chicks so we will need to reduce the flock again in a few months, if anybody wants some let us know.

Given my busy schedule, a quiet work spot becomes all the more important, which luckily I have, sitting in my chair with the laptop hearing nothing but the crickets, the hens and an occasional goat cry, looking out to nothing but green and blue sky really helps to clear thoughts and makes working more efficient.

Real Estate has been a hot commodity this spring. Prices are up, we are encountering bidding wars again and lots of buyers are competing for little inventory, especially in the lower price ranges.

And when the day’s work is done this serene surrounding helps me to recover and reenergize. Another reason why I love to live here.

“A Tale Of Two Centuries” 620 Vine St SW

Historic Monteith District in Downtown Albany

1910 charm and integrity meet 2013 tastes and conveniences. The beauty and originality of the early 1900’s combined with modern amenities like a sun drenched Gourmet kitchen and stylish baths make this elegant and stately home - the perfect package.

Annette Sievert www.valleybrokers.com/asievert

JUNE / JULY 2013


Have Expectations

For a showing of these exceptional properties contact Annette C. 541-207-5551 ASievert@valleybrokers.com



Get Your Style On, Shop Downtown Corvallis


Mon - Sat 10 - 5:30


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Summer Has Arrived!


a beautiful new line of light and lovely summer fashions.

Hammocks, Outdoor Furniture, Fun Kitchenware & Gifts


"Friend Us"

Photo: Jodi Herrling • Emagine Marketing Solutions


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Women’s Clothing & Accessories


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351 SW Madison Ave Corvallis




5th & Madison • Downtown Corvallis • 541-758-4055 WILLAMETTE LIVING MAGAZINE


HEALTH Private Pilates Sessions by Lynn Mather Kirschner • Certified Pilates Instructor • Specialist in Back and Mobility Issues • Post Breast Cancer Exercise Specialist



Whether you have an injury, a chronic condition, or just want to have a healthier body, Common Sense Pilates can help you. Contact Lynn Kirschner for more information on a Pilates program tailored to your specific needs and start feeling better now!


Learn More Online: www.commonsensepilates.com

Designing & Building


The most current state-of-the-art fitness equipment, and

Your Dreams

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!

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


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Kitchens • Baths • Additions

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Great Getaways


Hood River County Fruit Loop

With harvest seasons extending from early June through late October, visitors can enjoy a self-guided tour along this 35-mile scenic loop in the Hood River Valley. Savor the u-pick opportunities, farm stands, and wine tastings at more than 30 stops along the route. www.hoodriverfruitloop.com






Everybody knows about the famous Tillamook Cheese Factory, but day-trippers can also visit the Cape Meares Lighthouse (the shortest in Oregon at only 38-feet tall!), and the Tillamook Air Museum, or take a historic train ride along the bay. gotillamook.com


Cascades Raptor Center/Spencer Butte

With a mission of fostering a connection between people and birds of prey, the Cascades Raptor Center in south Eugene is a public education facility and rehabilitation center for sick and injured wildlife. After visiting the resident birds, including hawks, owls, and a bald eagle, go for a hike on one of the many Spencer Butte trails for one of the best views of the Southern Willamette Valley eraptors.org Summer Hours (April - October) are 10 AM to 6 PM Tuesday through Sunday, and handler talks are scheduled Tuesdays through Fridays at Noon.


Dennis Rivera Photo


Climb the Astor Column, take a photo in front of the Goonies house, and explore the western end of the Lewis & Clark Trail. This vibrant community offers a variety of activities from fishing and kayaking, to galleries and museums. www.astoriaoregon.com

Dennis Rivera Photo





Tour Wine Country

There are lots of options throughout the valley for touring our various wine regions, and we think the best way is to leave the driving to someone else. The Willamette Valley Wineries Association has a page of recommended touring companies: willamettewines.com/planyour-visit/touring-companies/


Willamette Heritage Center at the Mill Five minutes into the tour of the old Thomas Kay Woolen Mill, and you’ll have gained a vast new appreciation for your own comfortable working conditions. The self-guided tour takes you through displays of the original 19th and 20th century machinery, and illustrates what it took to process wool; first into thread, and then into blankets. www.willametteheritage.org Open Monday-Saturday, 10 AM to 5 PM 1313 Mill Street SE, Salem (503) 585-7012


Evergreen Aviation & Space Museum (and Waterpark)

The mission of the Evergreen Aviation & Space Museum is “to inspire and educate, promote and preserve aviation and space history, and honor the patriotic service of our veterans.” The innovation on display here, and the historical significance, is indeed impressive and inspiring. www.evergreenmuseum.org


Waterfalls Loop Trail, McKenzie River

This approximately 3-mile long hiking and mountain biking trail is part of the much longer McKenzie River National Recreation Trail. Moderately difficult, the trail follows the McKenzie River and provides views of Sahalie Falls and Koosah Falls. Open Spring through Fall Take OR-126 E /McKenzie Hwy to OR-126 W/McKenzie Hwy and look for the Sahalie Falls parking area

Hop a Train


Again, leave the driving to someone else. In just two and a half hours, Amtrak will get you from Eugene to Portland, while you sit back with your coffee and free WiFi. With stations in Eugene, Albany, Salem, Oregon City, and Portland, you can go explore a different neighborhood and not bother with gas and parking. www.amtrak.com

JUNE / JULY 2013

The Oregon Coast Aquarium, Newport

The newly remodeled Pinniped Exhibit is open! The project doubled the amount of linear viewing feet and now accommodates over 100 additional spectators. Make sure you attend a feeding presentation at 11:00am or 3:00pm or stop by any time to welcome the Aquarium’s pinnipeds to their new home. aquarium.org




JOIN US ON THE FARM! Join us at Lavender Lake Farms during the summer lavender festival for our event of the season, the “Bloomin’ BBQ.” Seating is limited, and will sell out, get your tickets early!

Saturday July 13th • Serving at 6:30 Live Music • Local Food • Lavender Demonstrations Bring your appetite with you! A buffet style menu prepared by Steve Morton of Hobo Brothers (formerly of Morton’s Bistro in Salem) will include: smoked pork, sockeye salmon, portabello mushrooms, red potato salad, coleslaw, roasted corn, pies, and more!

Tickets Available Online Just $45 (Includes iced tea, water, or pop - local beer & wine additional)

A portion of the proceeds will be donated to Food Share of Oregon

Tickets: bloominbarbecue.eventzilla.net

BBQ bloomin’



Valley History Benton County Museum

Oregon by nature Specimens and artifacts from the field

Enjoy a Visit to Oregon’s Past and Present! Located six miles west of Corvallis on Hwy 20/34, at 1101 Main Street, Philomath, Oregon, the Benton County Historical Society operates the Museum facilities for the preservation of history and culture. Its goal is to preserve the material culture of Benton County, Oregon. It strives to enrich people’s lives through interesting exhibitions and educational programs.

Oregon By Nature

includes Oregon state symbols, a 19th century Klamath canoe made from a single fir tree, mammals, birds, fossils, rocks, a hands-on area and a few other surprises. The artifacts were selected, not in an effort to be scientifically comprehensive, but rather to demonstrate the diversity, beauty, and mystery of Oregon’s natural environment. Informational labels are available on touch screen computers or your own smartphone. Also during your visit, the Horner Museum “glowing rocks” are on display, in addition to the rotating art exhibitions in the Moreland Auditorium.

Oregon By Nature Oregon By Nature, a year-long exhibition of natural history specimens from the Benton County Museum collections, is open now through November 9, 2013! The museum is open Tuesday through Saturday, 10:00 – 4:30. Admission is always free! Please call (541) 929-6230 for more information or visit their web site at

bentoncountymuseum.org Benton County Museum is located at: 1101 Main St, Philomath, OR 97370




Mike on Health: Mike Waters

Health & Happiness Mike Waters

I’m going to jump right to the key message of this piece. This is about “the Haves and Have-Nots”. This is about who has found the magic. Or maybe who had the magic all along? And the many others who are seeking it. This is about happiness relating to health. Or should I say health relating to happiness? When I look at the “Haves” I see a lot of happy people. Now when I say happy, I mean having an overall satisfying life. Experiencing a number of different personal daily encounters. Even sad, tragic encounters. It all works together. Happiness is the daily sum of our entire lives. Finding a definition of health and happiness As a health teacher, I usually look at some of the current “data”, research on health topics. I “googled” health and happiness. I had to look long and deep to find research articles that to me really captured the essence of being healthy and happy. I had to wade through supplements and self-help books. And all kinds of products guarantee to “make” you healthy and happy. They all work. Yet they all don’t. It takes some time and work to find the real “happy – healthy you”. And add to the complexities of all the roles we play throughout our life span, it’s not easy to focus on oneself all the time. Someone asked me today in a class I was teaching what’s the “right” way to be healthy? With a sly grin on my face, and without hesitation I said it’s the “hero’s journey”. Health and happiness is a daily process. It’s sometimes a struggle. But mixed in with a lot of self-satisfaction. When we self process, take inventory, it’s not good scores on our biomarkers, or having Christmas every day. Health and happiness is a daily path with no end score. No finish line. The happiness lies in the daily “rituals and routines” we’ve created for ourselves. It works from the inside out I like what Russian psychologist Mihaly Csiksztmihalyi (author of Flow, and finding Flow) teaches us about the meaning of happiness. In his research, he finds that happy, less stressful people enjoy daily states of “optimal experiences”. People in “Flow” find feelings of concentration

the annex “t r e n d shop”

People that do endurance type fitness activities like hiking, running and cycling find immense satisfaction in these experiences. As stated above, the health benefits are secondary to the enjoyment of the experience one feels while doing those activities. People that paint art, sail pleasure boats, garden/landscape their homes do it for the “Autotelic” experience. This is a Greek term meaning “self goal”. They do the activity for the shear pleasure of the activity. Happy, healthy people have a lot of these daily “optimal experiences”. These people are not extremely wealthy, or have lots of free time. And what Csiksztmihalyi and other researchers again have found is, it takes time to create daily “optimal experiences”. “Know thyself” the mystery and secret is inside of you The Greeks not only gave us a holistic model of wellness, but their philosophers gave us the simple wisdom of WE are the key to our own well-being. Take an art class. Learn how to change the oil in your car. Try something new. Fail at it. And come back and try again. Find daily, healthy, creative experiences that give you joy, and peace of mind. Have a happy, healthy, safe summer.

Mike Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR email him at: timberhill.mike@comcast.net 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 website at: tacyourhealth.weebly.com

the main store

214 SW Jefferson

5 41.75 8.9 0 9 9


with deep enjoyment in health, recreational, artistic, and occupational areas they pursue. It can be doing art. Playing a musical instrument. Writing a journal or blog.


the alley

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In The Garden: With Brenda

Pruning 101


Brenda Powell

Remember that time when you were 5 and you decided to cut your own hair? Well, either you walked around with a lopsided cut for a month, or you evened it out and ended up with a pixie. Either way, bad hair day doesn’t even begin to describe the horror. If you had that experience as a child, I bet you have a great deal of trepidation about pruning plants in your garden. I have years of schooling, experience and a generally fearless attitude and I was still intimidated when faced with pruning my laceleaf Japanese Maple. So allow me to give you a few basic principles to ease your fears. A never fail principle of pruning is: prune lightly immediately after the plant flowers. If you do this, you will never kill a plant by pruning. So, if your Lilac blooms in May, you may prune off 3-4 inches in June. Leave at least some green growth and you’re set. Also, you may always feel free to cut out dead, diseased or weak wood. Now for the more complicated rules. Observation or reference materials will help you muddle through the rest. Also, be aware, there are always exceptions to the rules. Needled evergreens, such as Douglas Fir and Junipers do not like to be pruned severely. If you prune them back too far, they will not regrow. So the best approach to keep them in check is to lightly prune them each year. Pines especially fair better if you snap the candles (new growth) in half with your hands. Pruners cause something akin to a razor burn. There are many plants that bloom on new growth. In other words, the flowers form at the end of a current year’s growth. Spiraea and Butterfly bush are good examples. These plants may be pruned back to the ground even as late as the beginning of spring and you will still get blooms. More plants flower on growth from the previous year. Rhododendrons, for example, will have set their bloom buds for the next year by September. So if you even shear the plant in September or October, you are removing all of the flowers for next year. The better principle is to prune in May or June. If you need to reduce the height of a plant, take the example of Hydrangeas. Prune back a third of the plant, starting with the oldest growth, to the ground each year. By the third year, you will have a completely rejuvenated plant.

my timing of pruning will keep it producing the wonderful flowers that I love. Roses, herbaceous perennials and grasses are another world unto themselves. As this is a short article, I’m not even going to get into that conversation. So you may be wondering what happened with my Laceleaf Japanese Maple. I bribed a mentor of mine into coming to my house to guide me through the pruning. He snapped those branches back with his bare hands and did quite a radical pruning on the poor thing. My husband nearly had a heart attack when he arrived home. I had wanted to increase the height as well. The end product was a stick with a ponytail. Funny thing is, by the end of the season that plant was as lush as ever and it’s winter shape was far more appealing. Color me surprised. Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at


inspiring beautiful & bountiful gardens Enjoy 6 acres of: · Perennials & Annuals · Fruits, Vegetables & Herbs · Trees & Shrubs · Garden Supplies · Houseplants & Bonsai · Gifts & Home Decor Join us for an upcoming event:

Finally, there are some plants, like Clematis that vary by variety in regards to pruning. Some of them like hard pruning, some just a shearing and some right in between. The best bet for this wonderful vine is to consult a reference guide. A general rule, though, is if it blooms in the spring cut lightly, if it blooms all summer cut severely. However, in my garden, I have a lovely spring-blooming Clematis montana that has overgrown it’s bounds. I need to radically prune it. It has flowered, so I am planning on pruning in the next few weeks. It’s been transplanted once before, so I am sure it will survive. I believe JUNE / JULY 2013

July 27 & 28 - Art and Wine in the Garden Learn more online.

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



From the Publisher...

Summer! Snow is nice to look at, and loads of fun to ski in once in a while. Rain, I suppose, is a good thing, it keeps our lush green valley lush, and green. But the long days of summer are my favorite.

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” F. Scott Fitzgerald, The Great Gatsby

We started our season early, with a trip to Beverly Beach (just north of Newport). Oregon’s beaches are great. Most people think of our beaches as cold, foggy, or... really cold, and really foggy -- and raining, and they’re right a lot of the time, but for those few precious days of summer, Oregon’s beaches are (in my opinion) some of the best in the west. In this issue, packed with summer getaway options, we have presented a lot of suggestions for day trips... or trips lasting a few days? In addition to these suggestions, I strongly recommend that while you’re out enjoying summer, don’t forget to hit the beach! We also spent the last couple of months scouting around for health & fitness pros and spa and salon retreats. We found some outstanding options in the valley. I encourage you to check them out. We’re even giving away a free treatment at Elle Spa in Silverton. Visit our web site at

www.willametteliving.com to enter. We’ve done our homework, as usual, scouting out the culinary delights to be found in the valley with recipes and a review of “The Painted Lady” in Newberg. Oh boy... you’ve got to try that place! And we’re very happy to present the first of our series of recipes from local foodie, Pat Kight. Reprinted from her blog, our first recipe is a hit, and great for our “light and easy” summer theme. In our efforts to continuously improve our magazine, we have a “reader interest survey” running on the web site right now. We’d appreciate it if you’d take a couple of minutes to give us your two cents. Is there someting you want to see in Willamette Living? Tell us. As our thanks, we’ll trade you a free subscription for completing the survey. Thank you for reading Willamette Living, and don’t forget to check out our web site for more valley “goings on.” Enjoy the weather, and until August, I wish you a great time in the Willamette Valley, “where the grass is always greener.”

Scott Alexander, Publisher Willamette Living Magazine “Like” us on Facebook facebook.com/willametteliving




Entrepreneurs: Corey and Elle

Sample Menu: • Massage (Swedish, sports, pregnancy, deep tissue) • DreamLotion Massage (warmed scented lotion applied with a ladle) • Melt Massage (warmed blend of oils applied with a very soft bristled brush) • Exfoliating Massage (Individualized handmade scrub) • Body Wraps (detoxifying, skin calming, antiaging, moisturizing) • Sunless Tanning (applied with a soft mitt, lasts for 3-7days) • Spa Days - Come alone, bring a group, choose a theme, we’ll make it happen. * All guests receive an artisan treat plate during their visit at ElleSpa.

A delightful couple in Silverton have a treat in store for you! Having grown tired of the hassle and grind of the big city, Corey and Elle (above) set out to find a peaceful spot to escape to. By chance they found Silverton. They have created a retreat called Elle Spa. Both very personable, and very capable, Corey as Massage Therapist, and Elle as business manager and crafter of wonderful experiences, they are off to a running start, and we suspect, they will continue to see great success. A quick web search turns up rave reviews for Corey’s talents, and our brief meeting with the couple in person makes it very clear Elle is THE person to entrust your spa experience to. Corey has a personality that makes him instantly likeable, and Elle is very attentive to her guests (there was a delicious strawberry shortcake waiting upon arrival - quite out of the ordinary for an interview - and quite delicious). Elle also crafts all of the lotions, and potions Corey uses in the course of his treatments. Do you have a favorite scent? Let Elle know, and she’ll tailor your treatment to your nose, and let Corey take care of the rest of you. She’ll even send you home with extra!

ElleSpa 1304 Frontier St. Silverton, OR 97381

503-874-4545 Bonus: visit us online now to enter for your chance to win a free Dream Lotion and Scrub Treatment from Elle Spa! www.WillametteLiving.com

Norma Jean’s, Since 1962!


Frozen Yogurt

Shakes & Smoothies

213 Oak St. in Silverton 503-874-4224 www.spoonfulsilverton.com

503-873-5041 • 311 N. Water in Silverton JUNE / JULY 2013


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Frozen Yogurt



Santiam Place Wedding & Event Hall

Design Dilemmas? Don’t Despair.

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Get the best of both worlds - a personal touch with a corporate selection!


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(party rentals available on-site!)

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Our design team specializes in solving decorating dilemmas:  Light control  Energy efficiency  Hard to reach windows  Large sliding glass doors  and so much more

Showroom: 252 SW Madison Corvallis

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2600 S. Main Rd. Lebanon, OR 97355

Doug Phillips Financial Advisor

Office: 541.451.4000 Cell: 541.619.7998 Doug.Phillips@edwardjones.com




Empowering You To Make Informed Decisions

...OUR MOVE Assisting Companies bookkeeping, tax returns, financial statements

Building Companies entity formations, restructuring

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Managing Companies back office support, check writing , payroll

Empowering Companies To make informed decisions




582 NW Van Buren Ave Corvallis, OR 97330

Ta x • L e g a l • A c c o u n t i n g

JUNE / JULY 2013



In Service: Canine Comfort

A day in the life of JJ the hospice therapy


There’s a very special worker at the Samaritan Evergreen Hospice House: JJ, a certified pet therapy dog. JJ comforts patients and families in emotionally difficult times, providing a calming presence that reaches beyond the need for words. With some help from handler Tracy Calhoun, RN, JJ shares what a typical day of service is like: 7 a.m. We arrive at the hospice house and I put my work collar on, complete with my Samaritan badge. I start my day by spending time with the night shift staff, making sure they feel loved before their work day is done. 8 a.m. I do my own rounds, going room to room to check on patients and families. If I haven’t met them before, I wait politely for permission before I enter, though I do like to poke my head in the room to announce myself. 9 a.m. The rest of the hospice staff arrives to start their day. It’s important for me to check in with all of my work people, but I’ll be honest: I usually will start with those who have treats at their desks! I take a few minutes to play chase with Marfa, our other therapy dog. 10 a.m. I can sense that someone in the office is stressed out, so I’m off to help. Sometimes I have time to put on my super therapy dog cape, but not always. So often I am asked, “JJ, how did you know I’m having a bad day?” 11:30 a.m. Mealtime! I have taken on the very important job of customer relations — it never hurts to put on my cute, hungry face! 1 p.m. We sit with someone who is dying, because his family can’t be here. I take it upon myself to do a “paws up” (even though I’m supposed to be directed) and try to get him to pet me. Then I lick his hand to comfort him and let him know he isn’t alone.



2:30 p.m. Family members arrive, and they are sad and tearful. I am very sensitive to sad feelings, so I spend a lot of time with them. I’m able to give some kisses when needed, as well as distract the kids with my toys and tummy rubs.

4 p.m. I have spent much of the day as the official greeter of the hospice house. When the door chimes and I hear the door open, I trot to the door with a toy in my mouth to say hello. Visitors seem to be quite charmed by this, and I try to point out the treat jar as they pass. 6 p.m. The day is winding down, but I am needed in a room with a very sweet lady. She hasn’t been talking much for a few days, and apparently she has a memory problem. She perked up when she saw me, and then started talking. She had many stories to tell me! I love my job…. 8 p.m. We are home at last and ready to relax… it’s time to catch up on my sleep and dream of dog bones. Samaritan Evergreen Hospice is a local, not-for-profit that has served area communities for nearly 30 years. They care for dying patients in their own homes, as well as in the Albany-based hospice house which offers round-the-clock comfort care for the dying. For more information, visit samhealth.org/Hospice or call 1-800-442-1428.


Fitness: Fit to the Core

Lyssa McPherson BS, CPT-PMA

Are you Core Deficient? A Mindful Approach to Building a Strong Core Foundation

Lyssa with... Peter Burke (red shirt) & John White (blue). Photos: Jodi Herrling - Emagine Marketing Solutions.


or years I have been teaching fitness in the mid-Willamette Valley. As a teacher of movement, I have seen some amazing transformations in my clients. What I have found to be the key to their long-term, sustainable success is their commitment to building a strong core foundation. Before I discuss what I mean by core and core foundation I would first like to clarify what it is not – core is not about doing crunches. Let me say it again, ab crunches are not core builders. In fact, crunches are the most overrated and least understood exercise I can think of when it comes to a mindful approach to building core, and may even contribute to on-going back pain. When I tell clients this for the first time I get looks of surprise and bewilderment, but when I ask them to do a core-enhancing exercise called roll up, they often can’t even do just one. That’s when I get the second look of surprise and bewilderment. This happens to both athlete and couch potato alike because core deficiency is non-discriminatory. As a society we suffer from this core deficiency syndrome (yes, I just made that up) and in so doing we have increased our likelihood of having inefficient movement habits which lead to discomfort and pain during and after exercise and injury that becomes chronic and debilitating. JUNE / JULY 2013

Now let’s look at what I mean by core, and the core muscles of the body. The core muscles are the deepest muscles closest to the axis of movement at each joint. These muscles, when doing their job, stabilize the movement at each joint. In other words, the concept of core is expanding to encompass a far greater inner landscape than just the abs. If these core muscles are inhibited or inactive due to injury, misuse or disuse they will be compensated for by others that are not well-suited for stability and that’s where we get into trouble – cramps and spasms come to mind. What can happen is that these compensatory muscles become over used and over extended and over time, very unhappy. Fortunately there is a better way. A great way to keep everybody happy is to start building a core foundation and the best way to build a core foundation is to include training on unstable surfaces that seriously challenge both balance and coordination. Unstable surfaces such as stability balls and certain types of pilates equipment are great examples because they evoke the core muscles into action. Another example would be to imagine walking across a stream with smooth round stones in bare feet. You would immediately need to call upon your core muscles for support to keep you from falling in the water. One of the

reasons we have become core deficient is because we don’t do activities that evoke these muscles and instead mostly walk on smooth, flat surfaces in over-protective footwear that disconnects us from our core muscles and over time we can lose our connection to our core altogether. The point is, we want to have a good connection with our core muscles, one that will last a lifetime. Core is meant to be always present and ready for action whenever the need arises whether we are getting up off the sofa, working in the garden or working out. Building our core foundation is not only a hallmark of a transformative fitness practice, but is vital to sustaining our daily activities with pain-free movement, enhanced performance and a renewed sense of mindful movement throughout our daily lives. About Lyssa McPherson of CoreFlow Fitness: Specialist and owner of CoreStudio Corvallis, Lyssa has been involved in the mind/body movement for 25 years. For the last decade she has been a leader in bringing cutting-edge fitness to the Corvallis community culminating in the creation of CoreFlow Fitness which combines pilates, yoga and movement therapy.



enjoy the bloom The lavender festival is July 13 & 14, 2013 Did you know?

Lavender scents can be used to ward off insects and other pests. "Ladies fair, I bring to you lavender with spikes of blue; sweeter plant was never found growing on our english ground."

Caryl Battersby

Fun Fact:

Lavender oil can be used to soothe aching muscles and joints, reduce anxiety and stress, and to induce sleep.

Lavender in History

Genus : : Lavandula For most of us, the distinctive scent of lavender instantly calms and sparks a memory. It is universally loved and relaxing. Living in the Willamette Valley provides the perfect conditions to surround myself with lavender plants. 24

In ancient Egypt lavender was used for cosmetics. Found in the tomb of Tutankhamen were jars filled with ungents containing a plant that resembled lavender.

For thousands of years, people have enjoyed lavender in baths and perfumes and also to heal wounds and season food. It assists in healing skin and is known to be antibacterial. In Europe, it is recognized as a mood enhancer. It alleviates mild


stress and promotes healthy circulation. Some believe it is even an aphrodisiac! By Megan McQueen of La Petite Vie::the small life::French inspired all natural bath, body, home etsy.com/shop/LaPetiteVie WILLAMETTE LIVING MAGAZINE

Celebrate lavender in the valley: Our local growers await your visit during the festival!

Sundance Lavender Farm Lavender Lake Farms

Sundance Lavender Farms

Phone: 503-838-2620

Phone: 503-585-7023

3395 Pacific Hwy, Independence

Website: www.lavenderlakefarms.com Sit and enjoy a glass of lemonade while overlooking our 12 acres of lavender. Browse the gift shop for our wide variety of lavender products created here on the farm or by local artists. During the festival watch our distillation process, tour fields, cut your own fresh lavender bouquet. Browse the various vendors while listening to live music, enjoy a refreshment or treat your taste buds to some unique lavender baked goods or ice cream. Sit down and make a lavender wreath, wand or crown to take home. Purchase one of the lavender plants that we have developed here on the farm. Lavender Lake Farms is located West of Salem on Hwy 99W 3 miles north of Monmouth and 3 miles south of Rickreall.

JUNE / JULY 2013

3247 Orchard Heights Road NW, Salem

Moonshadow Lavender Farm 34556 Mountain View Place NE Albany


Phone: 541-928-5122


Website: www.moonshadowlavender.com

We have approximately three acres planted in lavender, and every year we look forward to the lavender harvest in late June through July. The fields are filled with the most intoxicating fragrance, and when blooming they’re a spectacular sight of vibrant purple hues. Treat yourself and others to a gift from our lavender garden. You will be dazzled by the lush combination of our LavenderBlueberry jam. Charmed by the oldfashioned flavor of our Lavender-Peach preserves, and pleased by the LavenderMarionberry, Lavender-Raspberry-Pear and the newest edition of Lavender Jelly.

MoonShadow Lavender Farm is owned and operated by Ric and Gale Blasquez and their chocolate lab, Lily. We are located seven miles from Historic Downtown Albany, and grow nearly 1000 lavender plants in 12 varieties. MoonShadow’s rose and perennial cottage garden, lavender and pinot noir grapes share a picturesque view of the Santiam River & Cascade mountain range. The setting and the scent of lavender is an intoxicating combination. Come visit and celebrate lavender at MoonShadow’s Gypsy Arts & Crafts Lavender Faire, July 13 & 14, from 10 am-4 pm. Stroll through the lavender, perennial flower and rose gardens as you enjoy local vendors, music, lavender refreshments, and our quaint gift shop filled with lavender products. Each visitor is sure to enjoy their experience at MoonShadow Farm.



Entrepreneur: Jeri Hauth

Getting a Business Boost An Interview with Boost Brand Solutions CEO Jeri Hauth

We recently sat down with new business owner Jeri Hauth of Boost Brand Solutions to talk marketing.

What is compelling you to start this new journey? I spent several years climbing the corporate ladder and trying to fit into a system that really wasn’t a good fit for me. I transitioned to working for small start-up businesses and found that I really loved the environment of unique opportunities and challenges. Being able to wear many hats and roll up my sleeves to dig into different areas of the business was extremely rewarding and appealed to my overactive imagination and artistic nature. When I was laid off from my last position a few months ago, I decided it was time to follow my dream of creating my own business, take the leap and engage my entrepreneurial spirit to carve my own path. I enjoy the variety of working on a wide variety of projects at one time, learning about new businesses and understanding their goals and challenges, so it was a natural step. There is something genuinely rewarding about using my skill set and tools to help create solutions for businesses.

Why the focus on “brand”? In my past, I worked for a Fortune 5 company and a number of small entrepreneurial companies, and the one thing that was consistent was the need to protect the brand. In my opinion, a brand is a company’s biggest asset. A brand is so much more than a logo and a couple of product brochures. A brand is a reflection of the soul of a company. The way the business looks is a big part of it to be sure, but the way they talk to and interact with their customers leaves an impression that imprints on them. Hence the term, “brand”. We have all witnessed huge successful brands that fail miserably in the way they treat their customers. Poor product design, lousy installation instructions, or terrible customer service are often overlooked because companies focus on profits vs. customer experience. In my opinion, this is a very shortsighted viewpoint and reflects on the integrity of a company.

What are your thoughts on marketing today? Marketing is rapidly changing and going through an interesting transition. The internet and social media have created a changing



landscape, one that makes even the most seasoned business owner shaky at the knees. Navigating this new environment can be tricky. The good news is that the foundation of marketing remains the same. Online marketing actually levels the playing field in many ways. Communicating with customers is much easier and there are endless tools available to help conduct business and make the customer experience a positive one.

What advice do you have for small businesses? 1) Imagine what it’s like to be your customer. To borrow from an old Native American adage, “walk a mile in their moccasins”. Being able to see the customer experience from their perspective is the most important component of your brand and sets the stage for continuous improvement. 2) Be consistent. Think about all the customer touch points within your business and make sure they all look and sound like the same company and reflect the desired personality of your brand. 3) Be nimble. Don’t be afraid to try new things to see if they work. If so, keep it up and if not, quickly re-set and try something different. 4) Dream big. Can you think of ways your product can make the world a better place? Is there a way to expand your product line to engage a new and exciting market? Go for it!

Need marketing help? Jeri can be reached at 541.250.0221 or jeri@boostbrandsolutions.com. www.boostbrandsolutions.com


Open For Business: Little Lily

The Little Lily Salon and Spa in Springfield


he Little Lily Salon and Spa, LLC would like you to be aware of their grand opening! They are a full service salon and spa, and invite you to join in their excitement. At the spa they offer you many different types of services from eyebrow waxing, to tanning, to a hot stone massage. They have you covered from your hair to your toes. At Little Lily you can relax in so many different ways. Their goal is to help sooth and ease

JUNE / JULY 2013

your body’s aches and pains by offering you your choice of unique spa packages. Top of the line products are used for all of the treatments. Products range from Repechage products for facials and body treatments, to Keune products to play up your beautiful hair. Each member of the wonderful staff has extensive knowledge of all the products they use. With this knowledge, they know what to use

and when to use it, to maximize the outcome of your service. Little Lily is open from 10-6. Walk-ins are welcome, although appointments are preferred to prevent wait times. See you all soon at Little Lily Salon and Spa, LLC 541-744-8743 1623 21st Suite B Springfield Or, 97477



Healthy & Well • Beautiful You

Minimalist Makeup Tips for Easy Summer Travel

  

Cheryl Lohman


ummer travel means makeup needs to be fast, easy and portable. You want to look great when you travel during the summer, but who wants to spend their vacation or weekends at the beach in front of a makeup mirror when you could be splashing in the sun and surf? Less makeup means fewer touch ups to control sweat and shine. Then there’s the whole space issue. When you’re trying to avoid those hefty baggage check-in fees, packing light becomes an art form. Every inch of space in your carry-on becomes precious. Who wants to choose between a bulging makeup bag and those to-diefor sandals? Pare down your makeup bag and pack both! So what’s the absolute minimum amount of makeup you can comfortably get away with? Women who have artistically-applied permanent makeup only need to pack a moisturizer with sunscreen, some lip gloss and possibly mascara. When you wear permanent makeup, life is just that simple. The ultimate in minimalist makeup, permanent makeup ensures that you look utterly fabulous whether you’re tanning on the beach, going for a dip in the ocean, sweating during spinning class or sipping margaritas by the pool. 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 wear the ultimate in minimalist makeup with confidence keep your travel makeup bag from bulging. Happy traveling!






   

 




Dia dhuit Bridie! And welcome to Nye Beach.

Cheryl Lohman of 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



Discover the enchanting realm of Bridie’s Irish Faire, nestled in Newport’s Nye Beach neighborhood. The brick and garden entrance to this lovely little Irish retail shop exudes old world charm, while inside there’s a faux “thatched cottage” surrounded by a treasure trove of Irish jewelry, apparel, gifts and fragrances. Imports include woolens from the 300-year-old Killarney Woolen Mills and handmade jewelry from Ireland, Scotland, Cornwall and Wales. Talk of travel is a perpetual subject at Bridie’s Irish Faire, and Bridie’s annual tours are well-executed, delivering a more in-depth experience than most people can arrange on their own. The European hotels are fabulous—checkin is swift, the meals delicious, and the baggage arrives and departs mysteriously from outside your door! Make your travel dreams come true by reserving a seat on one of Bridie’s luxury coach tours to Ireland, Scotland, Wales and beyond—some tours are for women only! Bridie’s Irish Faire 715 NW 3rd Street Dia dhuit: Hello, or Newport OR 97365

541-574-9366 www.bridiesirishfaire.com

“God to you” - Irish Gaelic


Buffalo Chicken Quinoa Salad

Earl Grey Tea Cookies



1 cup quinoa 2 cups water 3/4 pound boneless skinless chicken breast cut into bite size pieces 1 cup broccoli florets 3/4 cup shredded carrots 3/4 cup shredded cabbage 4 green onions

2 cups flour 2 tbsps finely ground Earl Grey tea leaves 1/2 tsp coarse salt 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup confectioners’ sugar 1 tbsp orange zest, finely grated

Sauce / Dressing: 1/2 cup olive oil 1/2 cup “Franks Red Hot Wings” hot sauce - or similar. 1 teaspoon seasoned salt

In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, cover and reduce heat to low. Cook until water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork. While Quinoa is cooking combine olive oil, hot sauce, and seasoned salt. Whisk to combine. set aside. Heat a medium size skillet over medium heat, add 1 tablespoon of olive oil and saute the broccoli for 5 minutes. You want the broccoli to just start to soften, but still be crisp. Remove from pan and set aside. Add the chicken to the same pan and cook for 5 minutes or until cooked through. Add 1/4 cup of sauce and cook until the chicken absorbs the sauce.

In a medium size bowl whisk together flour, tea, and salt. In a separate bowl beat together butter, confectioners’ suger, and orange zest on meduim speed until pale and fluffy (about three minutes). Reduce speed to low and gradually mix in the flour mixture until just combined. Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Roll in parchment to 1 1/4 inches in diameter. Freeze until firm (1 hour). Preheat oven to 350 degrees. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired, toss well. Add half of the green onions. Toss again and serve warm with green onions on top for garnish.

JUNE / JULY 2013



HENDERER Henderer Design + Build DESIGN + BUILD


Where the first thing we build is trust.

340 SW 2nd St, #2 Downtown Corvallis


www.hendererdesignbuild.com CCB# 95845

Family Owned, Since 1965!

Decorate With Confidence!

• Lighting • Gifts • Home Decor “See Things In A Different Light”


885 22nd Ave. SW in Albany • 541-928-8488


The trained professionals at Benson’s Interiors can help you achieve the right look and feel for your home or office. Using only the highest quality materials and workmanship, we have everything you need to ensure your satisfaction. On the corner of Western and 4th in Corvallis

www.bensonsinteriors.com 30



TILE EXPERTS beautiful



mid-valley tile

907 NW Sycamore in Corvallis | 541-745-5305 www.mid-valleytile.com WILLAMETTE LIVING MAGAZINE

Light & Easy: Crab Cakes & Slaw

Light and Crispy Crab Cakes with Asian-style Kohlrabi Slaw (this recipe originally appeared on Pat Kight’s blog “Cooking from the Market”)


ur coast may be an hour and a half’s drive away, but I still consider it local, especially at the height of the fishing season. There’s no fish fresher than the fish you can buy right off the docks in Newport, for instance, headed and gutted (and if you sweet-talk the fisherman, sliced into fillets or steaks) and packed in a cooler full of ice for the drive home.

But thanks to a growing number of entrepreneurial fisherfolk, some seasonal seafood is also available canned: Pacific albacore, brined or smoked, salmon, and Dungeness crab. In the 2010-11 winter season, I splurged on a case of crab canned by my friend and former Oregon Sea Grant colleague Ginny Goblirsch and her fisherman husband Herb under their Oregon’s Choice label, which they sell on line and from select Newport markets. One of the things I appreciate about Herb and Ginny is that they’re committed to sustainable fishing practices; their albacore is caught with hook-and-line, a method certified as eco-friendly by the Marine Stewardship Council. The other seafood they can is caught by similarly sustainable methods, and when they decided to begin canning their own products, they worked closely with OSU seafood specialists to come up with production methods that follow “best practices” for both quality and safety. The big canneries that used to dot the Oregon coast are pretty much history, but the boutique seafood canners who’ve emerged in recent years represent a real, local-food treasure. While much of their output gets sold in gift shops or shipped outside the region, there’s nothing to keep us from trying it, too, if we can get hold of it before the tourists do. The price may be premium, but so is the quality. Most of that case of crab got used up last winter, in crab bisques, crab dip for holiday pot-lucks and crab salad. But I still have a few cans left, and when I happened on them while foraging for dinner ideas, crab cakes came to mind. Crab cakes can be an iffy thing; I’ve had way too many that were all cake and not much crab, like greasy wads of vaguely crab-flavored fried dough. Through trial and error – and tips from a couple of excellent restaurant chefs – I came up with a recipe that’s both easy and light, crisp, moist and very, very crab-by. They’re astonishingly good when made with fresh crab meat, but between you and me, when Dungeness crabs are in season I rarely bother making anything elaborate from them – I just boil them and eat them, armed with a nutcracker, a bowl of melted butter and a lot of napkins. Picking crabs to produce enough meat for a recipe is just too darned time-consuming when you could be eating crab. So I let people like Ginny and Herb do the hard work, and I get to enjoy the results! JUNE / JULY 2013

Light and Crispy Crab Cakes This recipe uses one can of crab to make four modest crab cakes – more than enough for one person, or a light meal or appetizer for two. Ingredients: 1 Tbsp minced fresh Italian parsley; other fresh herbs, added sparingly, can be lovely, too. 1/2 tsp dry mustard 1/2 tsp Worcestershire sauce 1 large egg, beaten 1 Tbsp real mayonnaise (do not, under pain of banishment, tell me that you used Miracle Whip or “lite” mayonnaise. Seriously.) 1 tsp fresh lemon juice 1 6 oz. can Dungeness crab meat 1/4 cup Panko (Japanese bread crumbs), or other light, dry bread crumbs, plus extra for coating Salt and pepper if you want it. I never do. Equal parts butter and oil (I use canola) for frying Method: In a bowl, combine parsley, mustard, Worcestershire sauce, egg, mayonnaise and lemon juice and stir until well-blended. Lightly fold in the crab meat and bread crumbs until just mixed – try not to break up the crab too much. Heat butter and oil in a skillet until fragrant and sizzling. Spread extra bread crumbs on a plate. Using a large spoon, scoop up a fourth of the crab mixture (it will be quite wet) and press first one side, then the other into the crumbs. Transfer to hot skillet, flattening a bit to shape. Repeat to make four cakes. Sautee until golden brown, turning once (3-4 minutes per side). Drain on paper towels and serve while still hot. No condiments required, although a dollop of mayonnaise with prepared wasabi mixed in can be tasty if you like that sort of thing.

Asian-style Kohlrabi slaw (I don’t actually measure the ingredients for salad dressings – I work by the proportions-and-glugs method. This is my best estimation; feel free to taste and experiment) 1-2 kohlrabi, peeled, sliced and coarsely julienned Pickled sushi ginger, minced 1 Tbsp rice vinegar. If you have seasoned sushi vinegar, use that and omit the following two ingredients) 1 tsp Mirin (sweet Japanese cooking wine) OR 1/2 tsp sugar 1/4 tsp salt 1/2 tsp sesame oil Black sesame seeds Method: Mix the kohlrabi and pickled ginger. Whisk together the vinegar, Mirin (or sugar), salt and sesame oil and toss with the vegetables. Sprinkle with black sesame seeds. This is even better when it’s sat overnight in the refrigerator. WWW.WILLAMETTELIVING.COM


Recovery: A Corvallis Woman’s Journey

& Healing Health Ann Davis You have heard that it takes a village to raise a child. Well the same can be said for healing a person. My recovery from bilateral breast cancer this past year took a village (friends, family, physicians, technicians, and strangers). The day after I found out that the biopsy came back as cancer, I received a call from JoAnne Steadsman from Project H.E.R. She reassured me about my choice of doctors and met me at Dr. Faddis’ office with a detailed notebook that explained everything I needed to know about breast cancer and it’s treatment. She also handed me a gift bag from the Soroptomist organization with scented soaps, tea, and a beautiful journal. My surgeon, Dr. Faddis spent two hours explaining and going over everything I needed to make my decision about my surgery. JoAnne followed me through both surgeries, two sets of radiation treatments and 8 chemotherapy treatments. We still keep in touch and see each other at different Project H.E.R. Programs. I feel very fortunate to live in a city that has so much support. Several months before my first diagnosis, I started a private Pilates workout with Lynn Kirschner of Common Sense Pilates. I wanted


to improve my posture and core. Little did I know when I started with her that she would play an important role in my treatment. All of my doctors said how important exercise was while going through chemo and radiation treatments. Twice a week we would get together to wiggle, giggle, and breath. She knew just how much to push me or not. Lynn is a certified breast cancer exercise instructor and has 30 years of experience teaching dance and Pilates. When I was unable to do a particular exercise, she would modify the routine so that there was no pain involved or chances of further irritation. Lynn and my husband also encouraged me to join Fitness Over Fifty for a more aerobic workout. I did not go to FOF while I was receiving chemo, but did go 2-3 times a week while going through both rounds of radiation. I tell Lynn that I hear her voice reminding me to breath and zip it up when working out at FOF. She knows that I like to hike and tailors my Pilates workout to work those muscles that I use for hiking. So far I have been able to hike 6-8 miles with elevation as much as 1,000 feet. I recently participated in the 5K 5 Year Survivor walk and completed it in under 50 minutes.


Lynn is not only my Pilates instructor, but a friend and Assistance League of Corvallis chapter member. The members of the Assistance League of Corvallis have also been very supportive, in addition to providing new clothing for children in need, hygiene products, dental education, SAT review courses, clothing to those at the emergency room and bears to comfort children in crisis, they also do a wonderful job assisting their own members in need. They have made dinners for me and donated money to Dream Dinners so that my husband could have a break. Their cards, gifts, emails, and visits helped to keep my spirits up. I have truly had a village to assist me with my recovery both physically and mentally. My doctors, family and friends are very pleased with my progress. I am happy to be back hiking, advancing my Pilates workout, and my overall energy level. I encourage anyone facing similar situations to build their village. Do not hide! Cutting yourself off from a support system could possibly make treatment and recovery more difficult with potentially poor results. Stand proud and wiggle, giggle and breath.


Photo Collage: Market Goers

Summer’s here, it’s market time again!

The Corvallis Farmers Market JUNE / JULY 2013



Ask a Designer Heather Van Eyk

You Go Girls! (Go Pro That Is)

As a woman in what has been, until recently, a traditionally male dominated industry, I am very encouraged to see more and more women choosing careers as contractors, builders, designers, architects and remodelers. I look forward to the day when there are as many women in design and construction as there now are in roles that were also once held primarily by men, such as attorneys, corporate CEO’s, doctors, financial planners and politicians. So, with increasing numbers of women being trained, mentored, apprenticed and graduated from colleges and trade schools with valuable hands on experiences and deep skill sets, it makes sense that women, in general, would ask themselves “given an environment full of abundant choices between talented and creative men and women professionals, why wouldn’t I opt to select a woman as my contractor, designer or remodeler…or all three for that matter?” I’ve been a designer and remodeler for many years and when I make presentations to women’s groups, I get comments from many attendees confirming that given a choice between equals - men and/or


women - they frequently select a woman professional. A growing number of women simply prefer to work collaboratively on projects - whether it is managing their personal health care, their personal financial independence and security or remodeling their home or office - with someone who they perceive views the world the same way or who has had similar work and life experiences. It is important to consider all of your options, do the due diligence and interview as many professionals as you need to before selecting the one you feel is just the right fit for you and your project. Listen to your intuition and never feel pressured into working with anyone, man or woman, who you feel you cannot openly and honestly communicate and speak your mind with. As an entrepreneur, wife, mother, mentor, and, I hope, positive role model, I am thrilled to have opportunities to work with a growing number of women industry leaders paving the way for the next generation of young women who are choosing to follow a similar path.


Contact Heather for your Design Project: Heather Van Eyk, CKD and member of the National Kitchen and Bath Association, is founder and designer of Northwest Design House, LLC, a design house located in the Eastgate Plaza off Hwy. 34 in Corvallis. Heather and husband Scott also own Budget Blinds of Linn & Benton Counties. Heather’s extensive, product knowledge, hands on experience designing, and working directly with tradespeople and allied professionals makes her the area’s go-to resource for homeowners planning to renovate. She can be reached at 541-619-7892.


Valley Pickers: Head for Polk County

Polk Flea Market

Going Strong for 43 Years

A mere half hour after opening, the flea market at the Polk County Fairgrounds buzzes with activity, and bargain hunters crowd the narrow aisles between tables full of wares. Popcorn pops in an old-fashioned cart and vendors hail shoppers as old friends. Running since 1970, the flea market is like a huge family gathering, with antique-shop patriarchs mingling with the yard-sale cousins, and rambunctious handmade goods popping up here and there to steal your attention.

JUNE / JULY 2013

On a stroll through the main room, one might find anything: sheet music, ammunition, ceramics, toys, old tools, glassware, fishing rods and reels, beads and jewelry, vintage kitchenware, antiques, and more. Visitors can shop on the first Sunday of each month, September through July for just $1. Organizers tell us that many of the regular vendors skip the July market, giving the wait-list vendors a chance to participate. Tip: In the hotter months, get there early‌ the main room warms up fast!

Know before you go:

First Sunday of each month, September through July Polk Flea Market Polk County Fairgrounds 520 S Pacific Hwy 99W, Rickreall, OR 97371 Hours: 9:00 – 3:00 Admission: $1.00 http://www.polkfleamarket.com/




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Shop Albany’s 1st Street

For Yours 327 1st. Ave W. 541-791-1844 JUNE / JULY 2013

Ivy Garden Tea Room 333 1st. Ave W. 541-928-7330

Lavender, Lace, Etc. 327 1st. Ave W. 541-979-2000

Tea & Great Gifts for All Occasions





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Dining Spotlight: World Class Cuisine

advice: Drop this magazine right now and make reservations.

The Painted Lady Gourmet Magazine named The Painted Lady in Newberg on of America’s best farm-to-table restaurants. As far as us reviewing them, we’re not sure where we go from there? Yes? Totally agree? For sure? Yeah, what Gourmet said? All of the above. The Painted Lady is a tough one. Readers want specifics, but that’s almost impossible. We tried, but were overwhelmed with the stream of unbelievable plates that came to our table. Imagine all your favorite foods. Smoked salmon, crab, various cheeses, veggies elevated to a level you didn’t know existed, chocolates, choice cuts of meats, sweet, salty, crispy, smooth, and all deli-

cious. That’s what you can expect at The Painted Lady. Beautiful presentation, a generous dose of modernist cuisine mixed with a firm grasp of classical cooking served by the most attentive and delightful wait staff you’ve seen in a long time. That’s also what you can expect at The Painted Lady. A quick trip to the web site (at www. paintedladyrestaurant.com) reveals that Alllen Routt, Chef & Owner, will be preparing a “James Beard Dinner” in NYC on June 10th. That should give you a clue as to the level of preparation we’re talking about. If you can make it to that, go. If not, he’s offering the same menu here in Newberg -- for a limited time, go!

How does this sound: “slow roasted vancouver salmon on warm white asparagus, with bacon, pickled mustard seeds, and Pinot Noir gastrique.” OMG -- Go! Co-owner Jessica Bagley, also an accomplished chef, manages the front of the house and offers a delightful guest cottage right on the property. Visit the site at www.thepaintedladycottage.com - a destination to consider for your next special occasion, absolutely. Reservations are a must. Call: 503-538-3850 Dress: Business Attire Small Children: Not advised (intimate & lengthy dining experience) Dinner Wednesday -- Sunday, 5 - 10

The Painted Lady Restaurant: 201 S. College Street • Newberg

JUNE / JULY 2013




The Beer Prof. A CHANGE OF SAISONS Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide

More and more American beer lovers are becoming fans of the Belgian beer style known as Saison (Say-zohn), which is French for “season.” Saisons are also called “farmhouse ales” because typically they have been brewed in relatively small, rural breweries that are part of working farms. Traditionally they were brewed in the winter and early spring and designed to be consumed by farmworkers (saisonniers) during the summer and through harvest time, in early fall. The classic versions are brewed in the province of Hainaut, in Wallonia, the French-speaking southern half of Belgium. A few are brewed in Flanders, where they are called Seizoens. A related beer style, called Bière de Garde, is a maltier, often earthier farmhouse ale that is brewed across the border in the part of France called French Flanders. Modern Saisons are ideal summer beers. They are light in body and most of them are moderate in alcohol. They are bottleconditioned, meaning additional yeast is added to the bottle to enhance the aromas and flavors and provide a champagne-like effervescence. Today’s Saison brewers, whether in Belgium or the United States, are fond of experimenting with exotic ingredients such as peppercorn, chilies, fruits, and wildflowers. Some versions are relatively hoppy, while others are not. The best and most authentic Saisons are intriguing but well-balanced, highly drinkable ales.

Saison Dupont is not only the most widely available Belgian Saison in the United States, it is arguably the best Saison in the world. It pours a murky brass color with a fluffy white head that lingers and produces a residue of “Belgian lace” along the inside of the glass. Aromas are citrusy and spicy, and include lemon zest, tangerines, freshly mowed hay, sage, and floral hops. Flavors are generally tart, even acidic, and include citrus fruit, apricots, white grapes, almonds, and biscuit malt. Saison Dupont features some mild earthy notes, and it has more hop flavor and bitterness than most Belgian beers, with peppery notes from East Kent Goldings hops helping to bring about a dry, quenching finish. This is an ideal introduction to the Saison style. Smooth and flavorful, it has a moderate strength (6.5 percent abv). It pairs well with a variety of foods. My favorites are seafood, especially salmon, but it also goes well with Cajun and Mexican dishes.

The Benchmark of the Style

Two decades ago Dupont brewed the first modern organic Saison, called Foret. It is a little darker and slightly stronger than the flagship beer at 7.5 percent abv. Its champagnelike carbonation enhances the drinking experience. The aromas are definitely yeasty, with a combination of citrus fruitiness and herbal spiciness that essentially define the Saison beer style. Hints of coriander, banana, and floral hops are also evident. The flavors include relatively sweet malt, caramel, and dried apricots. There is also a very appealing, yet restrained hop flavor and bitterness. The finish is crisp and relatively dry. It is a delightful, world-class beer. Foret, like many of my favorite Belgian beers, goes well with assertive, washed rind cheeses. The crème de la crème of Dupont Saisons is Avec Les Bons Voeux. Its name translates as “With Good Cheer,” and originally it was a holiday beer, marketed for consumption around Christmas and New Year’s. It is the strongest Belgian Saison, with a potency of 9.5 percent abv. It pours deep gold and faintly cloudy, and has a long-lasting pillow of a head. It smells like mangoes, oranges, and pineapples, with notes of vanilla and a little banana. Citrus flavors mingle with the taste of pie crust. It is maltier than the other Dupont Saisons, but nevertheless not too sweet, even after it warms a bit. The hop flavor and bitterness are evident but not overwhelming. The lively carbonation is superb, and it is extremely drinkable, with no warmth coming from relatively high level of alcohol. Avec Les Bons Voeux is one of my all-time top ten beers—and there are lots of competitors. It holds up very well with a variety of foods. I recently had it with wild Alaskan smoked salmon, Saint Agur blue cheese from France, a charcoaled steak, and fried potatoes with Italian seasoning. Ghostly Beers

Brasserie Dupont is located just outside the town of Torupes, in western Hainaut, not far from the French border. A farm brewery has existed on the site since 1844. The Dupont family bought it in 1920. Since 1950 it has specialized in brewing Saisons whose signature is a yeast mix that is said to contain no less than six separate strains. The farm also makes several different cheeses and practices sustainable agriculture.



Easily the most idiosyncratic Saison brewery in the world is Brasserie Fantôme, which is located in a modest stone farmhouse on the northern edge of the village of Soy, in the Luxembourg province of southeastern Belgium. The surrounding Ardennes Forest is best known to Americans as the location of the famous Battle of the Bulge in December 1944. The Fantôme brewery was founded in 1988 by the unabashedly quirky Dany Prignon, WILLAMETTE LIVING MAGAZINE


esoteric as this beer is, it is still a perfect beer to quaff on a warm summer day, and it goes well with barbecue.

Some reviewers of Fantôme beers are prone to hyperbole. “Your senses resonate with Fantome,” writes one. According to another, “Your mind will keep dancing as long as there is liquid in the glass.” Finally, one writes, “Required drinking for anyone who says they like beer.”

who has developed a cult following among craft beer lovers, especially in the U.K. and the United States, but not so much in Belgium. The name of the brewery, Fantôme, comes from a legend of the nearby town of La Roche-en-Ardenne, which asserts that the ghost of the long-dead Countess Berthe de La Roche can still be seen walking amid the ruins of the town’s castle.

According to Shelton Brothers, the importers of Fantôme ales to the United States, “No other brewer makes beers like these, even in Belgium.” Prignon, they add, “breaks all the rules when it comes to brewing with special ingredients” and has even tried to make a mushroom beer. Not all of his experiments have been successful, but his efforts are always interesting, and “they recall the early days of Belgian brewing.” I’m reminded of some of my friends’ experimental homebrews. I once had Fantôme Printemps (Spring) from two consecutive years. The recipes for the two beers were completely different; in fact one was light amber in color and the other was dark brown. Recent versions have been the color of apple cider and featured aromas reminiscent of lemons, coriander, and biscuit malt. The flavors include clover, green apples, pomegranates, tangerines, and honey. Some medicinal notes are also evident. I have recently also had Fantome Hiver (Winter) and Chocolat. Hiver has no special connection to winter as far as I can tell; it’s simply a different recipe of the Fantome Saison. Chocolat is even more intriguing. Muddy, reddish-brown in color, it has only a tiny hint of cocoa powder in the nose and on the palate, and seems more dominated by fruity and peppery notes than chocolate. I can definitely recommend Fantôme Spéciale Noël, a strong (10 percent abv), dark Saison made with chocolate malt that reportedly features honey, caramel, coriander, black pepper, and, of course, some secret ingredients. One of Oregon’s Own

There is nothing subtle about Fantôme Saisons. The flagship beer looks like homemade lemonade without the pulp, with a faint, beige head. It is intensely fruity, spicy, and complex, with hints of hard candy, peaches and apricots, plus cinnamon and coriander on the nose, and flavors that start out tart, then turn to sweet, and then finish dry. I am reminded of green apples and pineapples. Spices, such as ginger and black pepper, are also suggested. Whether these are added or not is anyone’s guess because Prignon refuses to divulge the recipe. There is a touch of alcohol warming at the end. It has a dry, puckering finish. As complex and JUNE / JULY 2013

Logsdon Farmhouse Ales was one of the first breweries in Oregon to dedicate itself to making Saisons. Its owner, David Logsdon, is one of the pioneers of the American brewing industry. He co-founded and helped brew for the Full Sail Brewing Company for years, and founded and managed Wyeast Labs, one of the largest and most important producers of brewing yeast for homebrewers and commercial brewers in the United States. In 2011, he launched Logsdon Farmhouse Ales on his ten-acre family farm in Hood River County. Logsdon’s first beer, Seizoen (the Flemish spelling of Saison) is a farmhouse ale that is naturally carbonated and refermented in the bottle. The 750-ml bottles have a beeswax seal and striking labels that feature a lovely, stylized painting of the farm with Mount Hood in the

Hop To It!

Enhance your beer education. Enjoy beer tastings featuring these and other favorites. In the past dozen years, I have served as the instructor and master of ceremonies for over fifty beer tasting events. A beer tasting can be a modest gathering of six friends or a more formal affair for fifteen or more guests. It can last 90 minutes or up to three hours. It can involve five or six twoounce samples for a mid-week event or seven to ten four-ounce samples at a weekend party. The beers can be accompanied by a few snacks or paired with a full complement of gourmet foods. I provide the beers and a packet of information concerning the history and the stories behind the breweries, the beer styles, and the beers themselves. The sessions are always informal; I introduce the beers and then answer any questions that come up. I play the part of Professor Beer, but the emphasis is on having fun, and everyone has a great time at my beer tastings. Tastings afford me an opportunity to do the two things I enjoy doing most: teach people about great beer and enjoy my favorite beers in the world. I hope to have the pleasure of seeing you at one of my events soon. No Quizzes, no mid-term, just beer and fun. What’s not to like? Get in touch, and let’s schedule a beer tasting for your group today,

Kendall, “The Beer Prof” beerprof.staggs@gmail.com




EAT • DRINK • BE HAPPY BEER a brewpub, but it is has a very welcoming tasting room and picnic area for folks who want to stop by and enjoy a pint or two. The facility is currently open for public tastings on Friday and Sunday afternoons and evenings. Nine different beers are always on tap, and the taps are always changing. Currently, Agrarian Ales are being served at several restaurants in Eugene, Corvallis, Portland, and other cities. In early March I had the privilege of helping Nate—just a little—with the recipe formulation and brewing of a beer that we decided to call Lambing Season Saison. On the day we brewed, while I was driving to Crossroads Farm, I noticed hundreds of newborn lambs, and that helped inspire the beer’s name. Lambing Season Saison was brewed with equal amounts of Pale Malt and Pilsner Malt, small amounts of CaraHell and Wheat Malt, and fresh, organic, Mount Hood hops grown on the farm. It was fermented with Scheldt River Valley yeast. It finished with a strength of 5.8 percent abv. Like all of Agrarian Ale’s products, it was delicious, thirst quenching, and very satisfying. It was a big hit at a beer tasting event I helped coordinate. There I paired it with brie cheese from the Willamette Valley creamery.

background. The beer pours a slightly cloudy, deep gold color, with a fairly assertive white head. It has an authentic, earthy, fruity, and spicy smell that includes notes of bananas, peaches, apricots, and pears. Tart fruit and a slightly sweet malt middle dominate the taste, before giving way to floral hop notes before the finish. Surprisingly, it is mediumbodied. The banana aroma and flavor become more pronounced as it warms, but it remains complex and very satisfying. I’ve had versions with a strength of 8 percent abv; my last bottle indicated 7.5 percent abv.

One of the beers you are likely to find from Agrarian Ales is called Belgene, a beer with an ever-changing recipe that is a fusion between the yeast-driven Belgian styles and the rather hoppy ales that are so popular in Eugene. The current version uses Goldings hops, which impart a mild peppery taste to the finish of each sip. Speaking of peppers, the brewers often employ chilies grown on their own farm—Poblano, Guajillo, Anaheim, and others—sometimes smoked or roasted, in order to enhance the aromas and flavors of their Saisons. They work their magic very subtly, and create layers of interesting flavors rather than the sensation of hot peppers in the mouth. I encourage you to try some Saisons this summer, from Belgium and from America. They are fascinating, thirst-quenching, delights.

Logsdon admits that his beers don’t necessarily fit into the Saison style guidelines. Given his background, it is not surprising that he is very comfortable using exotic yeast strains. His Seizoen uses four different yeast strains. It is also brewed with 100 percent whole organic hops. The second beer introduced by Logsdon is called Seizoen Bretta. It includes a generous dose of Brettanomyces, a yeast commonly associated with the Lambic beers of Belgium. It produces a rather course aroma and flavor that have been described as “horse blanket” or “wet dog.” A little bit goes a long way, and I think Seizoen Bretta, unlike some American Saisons that have played with Brettanomyces, keeps it under control. I strongly recommend both versions. They are well balanced and easy to drink. I had my last bottle with brats and sauerkraut. Even Closer to Home Five years ago Ben and Nate Tilley began transforming an old familyowned dairy barn into a commercial brewery now known as Agrarian Ales. They had harvested hops for many years, and experimented with different beer recipes. They studied the history of Saisons, and were intrigued by the concept of having a fully seasonal brewery. Last year, Agrarian Ales officially became a licensed commercial brewery, one committed to brewing traditional European-style farmhouse ales. Nate and his brewing partner Tobias Schock ferment these beers with authentic farmhouse yeast strains from Belgium and France, and they brew their beers with a variety of malts and their own organically grown hops. They often add adjunct grains such as oats and rye, grown on nearby farms, and other ingredients that they grow themselves, such as pumpkins. The motto of Agrarian Ales is “Where beer is made in a barn, on a farm, from the world’s best organic grains and hops, grown right outside the brewery’s window.” The brewery is located at 31115 W. Crossroads Lane (just off Coburg Road between Harrisburg and Eugene). It is not




EAT • DRINK • BE HAPPY WINE Clare Cady is an East coast transplant with the heart of an Oregonian. She is passionate about local food and beverages, and seeks to share with others what makes wine interesting, delicious, and accessible. Clare works at Oregon State University, where she serves students experiencing poverty and food insecurity. When she is not writing articles for Willamette Living Magazine, she is gardening, cycling, backpacking, surfing, or serving as a staff writer for WestToast.com. This column is a happy opportunity for a notso-snooty wino to share her thoughts on the wines of the Willamette Valley - tastes, smells, pairings, and events. When given a choice, I usually roll with a red wine rather than a white to pair with my food. Living in the Willamette Valley I count myself lucky – there is almost always a Pinot Noir I can queue up for the occasion. But as the weather turns warmer, light hanging on later and later, I love to partake in an evening porch-sit-and-sip. On those warm evenings with friends or family, my tastes run on a different course, and I go to my fridge to try some kind of amazing white. So in honor of the lengthening days and the precious sunshine and heat of summer in the valley, I thought I would highlight a few of them here. I mentioned Pinot Noir as a staple in my wine repertoire, and I was pleasantly surprised to learn that there are a number of Willamette Valley vineyards and wineries sporting a white Pinot Noir. This seemed like an odd contradiction to me at first, but then I tried the 2012 White Pinot Noir from Left Coast Cellars in Rickreall at our first backyard campfire of the season. With a smooth honey and melon nose, this wine was crisp and balanced with pear and tropical fruit taking center stage in the flavor. This wine is incredibly pale in color, a fact that was highlighted by an elegant silver and while

JUNE / JULY 2013

A Few of My Favorite Things Clare Cady

label and bottle. Another lovely white from Left Coast is the 2009 Truffle Hill Chardonnay. With an incredibly buttery mouthfeel, this lightly oaky Chard is richly flavored with honey and pear. I found it less citrusy than other Chardonnays, a point that I found charming rather than problematic. I’d happily pair this up with grilled fish and veggies on a summer’s evening. If you happen to be in Corvallis on a Thursday or Friday night I recommend you stop in

at the First Alternative Natural Foods CoOp wine tastings, Thursdays at the North (sometimes beer), and Fridays at the South store from 5-7pm. Recently I hit up the South Co-Op tasting and was treated to white wines from the Rogue Valley (yes, they have some good ones down there). The first was the 2010 Flyover White by Foris Winery in Cave Junction. This wine had a strong floral nose, and hints of citrus and melon. Balanced and crisp, it would be an excellent table wine for a barbecue. The 2011 Aromatique by Cuckoo’s Nest in Gold Hill was a lovely late evening sipper. A Viognier and Gewürztraminer blend, this wine was lightly spicy with hints of tropical flavors and dry finish. Finally, I was treated to another by Cuckoos Nest – Fizze, a 2011 Early Muscat. Ripe with melon, and sporting an effervescent mouthfeel, this is an excellent light dessert wine that would be delightful with ripe summer fruit. I also was able to take advantage of the warm weather to take a bike ride out to Benton Lane Winery in Monroe. Their 2011 Pinot Gris was what I was seeking to cool down with upon arrival. I enjoyed how intensely floral this wine was with strong honey and melon flavors to start and a lime finish that balanced it out beautifully. It is a lovely wine to cut through heavier dishes, but is also a great stand-alone for sipping. Happy summer drinking!



Hearing Advances

Summertime is Salmon Time! Remember to Shop Local!

Peter Lee

my customers wanted. We are entering a new age with digital circuits. Although they’ve been around a while they are doing things I never expected them to. We now have wireless hearing devices that communicate with each other and are Bluetooth compatible with your cell-phone, TV, or other audio sources. You can hear the television at a comfortable listening level through your hearing system even with the volume on the TV turned completely down. Wireless microphones make it possible for you to hear someone at a distance as if they were right next to you. It’s been a joy to be part of the digital revolution in the Hearing Health Industry. I am looking forward to what comes next to improve the lives of those with hearing loss.


Hearing Systems LLC

“don’t miss the peek-a-boos”

Get your fresh, ocean troll, line caught Oregon Chinook salmon at Harry and Annettes Fresh Fish at 151 NW Monroe in Corvallis. Call ‘em, they’ll order you a salmon fresh off the boat: 541-286-4198 It doesn’t get any better than that!

HARRY’S GRILLED SALMON BASTE 2 LBS CHINOOK SALMON FILLET, SKIN ON, ROOM TEMP 1/2 STICK BUTTER 3 TBS CATSUP 1 TBS GREY POUPON DIJON MUSTARD 2 TBS SOY (GLUTEN FREE IS OK!) 1/4 CUP DRY VERMOUTH, OR WHITE WINE 1. Combine the butter, catsup, mustard, soy and vermouth and heat until melted. 2. Place salmon skin side down on medium high grill. 3. When fish is opaque on the surface, baste with sauce until gone (2 - 3 times). Cook appx. 8 minutes per inch of thickness. 4. Enjoy!

Treml’s New!

A lot has changed in the 35 years I have been working in the Hearing Health Industry. When I started in 1978 the hearing aid industry was still fitting mostly Body Worn hearing aids and hearing aids that were built into the bows of eyeglasses. The circuits were hand wired and usually made with 3 transistors and a few capacitors and resistors. Modifying the sound would require opening the hearing aid and changing one or several of the components. When I began manufacturing hearing aids in 1981 the In-TheEar hearing aid was the rage. It was still assembled with a non-digital circuit chip but much more adjustable. The transition to digital hearing aids in the late 1990’s was an easy one for me because I had spent thousands of hours modifying circuits manually to achieve the sound


Novo Beads

Fresh American style, Novo Beads are compatible with all major bead bracelets and they’re made right here in the USA!

Peter Lee, Hearing Instrument Specialist Serving Linn, Benton, and Lincoln Counties since 1978 Try hearing aids for 30 days with no deposit or down payment (OAC). 745 S. Main St. • Lebanon

541-451-1733 peakhearingsystems.com



Gifts • Repairs • Watches • Collectibles • Custom Work 722 S. Main St. Downtown Lebanon www.tremlsjewelry.com old! uy G We b



County Fairs Summer 2013

Fabulous Fair Photos: Kristi Crawford

Marion County, July 11-14

Benton County Fair & Rodeo, July 31-August 3

Oregon State Fairgrounds in Salem 2330 17th St NE, Salem www.co.marion.or.us/CS/Fair/

110 SW 53rd Street, Corvallis www.bentoncountyfair.net/fair_information.php

Linn County, July 18-21 3700 Knox Butte Rd., Albany www.linncountyfair.com

Polk County, August 8-11 520 S. Pacific Hwy West, Rickreall www.co.polk.or.us/fair/annual/polk-county-annual-fair

Lane County, July 24-28 790 W 13th Ave., Eugene www.atthefair.com/

Douglas County, August 7-10 2110 SW Frear Street, Roseburg www.co.douglas.or.us/dcfair/index.html

JUNE / JULY 2013

Clackamas County Fair & Rodeo, August 13-18 694 NE 4th Ave., Canby www.clackamas.us/fair/fair.html

Yamhill County Fair & Rodeo, July 31-August 3 2070 NE Lafayette Ave., McMinnville www.co.yamhill.or.us/fair/

Washington County Fair, July 25-28 873 NE 34th Ave., Hillsboro bigfairfun.com/#sthash.QhXGcHvA.dpbs

Columbia County Fair, July 17-21 58892 Saulser Rd., St. Helens www.columbiacountyfairgrounds.com/



The Willamette Living Magazine Guide to Eating Well

Want to see your restaurant in the guide? Tina’s

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

760 Hwy 99W

Dundee 503-538-8880

del Alma

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

136 SW Washington Ave Suite 102

Corvallis 541-753-2222

Contact us at: 541-740-9776 or adsales@willametteliving.com

Guest total: $0 Become a Willamette Living Insider! Like us on facebook and win free tickets to local events, spa treatments, great gifts and of course, dinner compliments of our great local eateries! Someone’s going to win, why not you?


Queen’s Chopstick

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. www.queenschopstick.com 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat

2329 Kings Blvd

Corvallis 541-758-9166

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!

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


Dinner from 5 pm Wed -- Sun Reservations Recommended. 749 NW 3rd St. in Newport’s Historic Nye Beach district


The Painted Lady

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 -- 9:00 Tues, Wed & Thurs 11:00 -- 10:00 Fri. 4:00 -- 10:00 Sat.

50 West Oak St. Lebanon 541-451-5050

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)


“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 541-574-8134

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 80 different teas from around the world. House made 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. -- Sat. 10:30 --4:00

Ivy Garden Tea Room

333 1st. Ave. W Albany


Welcome to El Sol de Mexico. Corvallis’ finest traditional Jalisco Style Mexican restaurants. We offer a great selection of entree’s the whole family will enjoy including select American dishes and a complete vegetarian menu. Open 7 days a week. For lunch and dinner. We also cater! 2 locations in Corvallis.

1848 NW Circle AND 1597 NW 9th St. 541-758-1735 (Circle) 541-752-9299 (9th St.) 541-730-1355 (Catering)

The Willamette Living Magazine Guide to Eating Well

Mama’s Italian

The HOT Ticket Great Dates in and Around the Valley

16th Annual World Beat Festival June 29: 10:00 am - 11:00 pm June 30: 10:00 pm - 6:00 pm Riverfront Park, Salem www.worldbeatfestival.org

Huey Lewis and the News 30th Anniversary Tour Saturday July 6th Doors: 5:00pm Show: 7:00pm The Oregon Zoo www.zooconcerts.com

Little Lily Salon &


Springfield’s full service retreat. Call us today for salon and spa treatments

from head to toe!

1623 21st in Springfield




North West Crossing Hullabaloo Festival June 28 3:30 pm - 10:30 pm NorthWest Crossing Center - Bend www.nwxevents.com


The Oregon International Air Show July 26 - 28 Hillsboro www.oregonairshow.com

Bend Brewfest

Tony Bennet June 12 7:30 pm Cuthbert Amphitheater


JUNE / JULY 2013

August 15 - 16 : 3:00 pm - 11:00 pm August 17 : 12:00 pm - 11:00 pm Les Schwab Amphitheater

Kurt D Andrews Agency 964 NW Circle Blvd Corvallis, OR 97330 Bus: (541) 452-5121 KANDREWS@AmFam.com

www.bendbrewfest.com OOPS! Last minute note: In the April Issue we introduced you to local artist Arne Jacobsen, the phone number we gave you was incorrect! It is: 541-745-7824



Visit Newport’s Historic Nye Beach for Artsake Gallery • A Co-op of Local Artists

Nye Beach Wine Cellar

Vern Bartley Rhonda Chase Anja Chavez Cynthia Jacobi Kathy Thomas Alita Pearl Katy LaReau Shonnie Wheeler Frances Van Wert


Buy Local • Buy Handmade


Jovi 541-574-8134


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

Gifts • Lingerie


Nana’s Irish Pub

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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

www.nanasirishpub.com The


Puffin Beachside Gifts Bath and Body Decor and More

(541) 265-3153

Best Clam Chowder on the Coast Since 1980!


GET RESULTS Our readers love to shop, dine out, travel, and feather their nest. Make sure they know about you! “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!” Cheryl Lohman, Image By Design, Corvallis

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LIVING w w w.w i l l a m e tt e l i v i n g . co m

Samaritan Evergreen

Hospice House! End-of-life care... in our home, or yours Offering 12 private rooms, with: • 24/7 skilled care for patients • Pain management and comfort control • Numerous support services for patients and families • Medicare accepted

4600 Evergreen Place SE, Albany 541-812-4662 samhealth.org/Hospice

Open to patients throughout the mid-Willamette Valley