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October / November 2018

Willamette

LIVING

The lifestyle magazine for Oregon’s Willamette Valley

+

Recipes Events Local Art Tacoma Portland Metro edition

In this issue: The Accountant Delivers a Harrowing Account.

SWAP PAGE


Mercedes Benz of Salem Presents The Mercedes-Benz GLC

The GLC On a technical level, the Mercedes GLC sets new benchmarks for ride, handling, safety technology and comfort and offers off-road capabilities. Though larger than the GLK, the GLC is also lighter. A new turbocharged 2.0-liter 4-cylinder engine is teamed to the 9G-Tronic 9-speed automatic transmission for V6-level performance but with better fuel efficiency. The GLC offers 4MATIC all-wheel drive for outstanding agility and traction on a variety of road surfaces.

Available AIR BODY CONTROL air suspension, and DYNAMIC SELECT engine and suspension modes enable the driver to tailor the driving experience and ride comfort. The brand’s renowned safety comes to the forefront in state-of-the-art assistance features, including ATTENTION ASSIST and an array of Mercedes-Benz Intelligent Drive driver-assistance technologies. Test drive yours today at Mercedez Benz of Salem.

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

www.valleymb.com


Locally Crafted

REMODELS By Us For You


What can nature do for you? TillamookCoast.com

#mynature


v

1240 SW Gerold Homestead In Town 1900s farmhouse with gingerbread details, a rocking chair porch and an enormous homesteader kitchen. 2 tax lots total to just under 1 acre of land in town. 3 bedrooms, 2 baths, 1570 sqft, 0.92 acres

Annette Sievert

“Have Expectations”

BROKER

Contact Annette C. 541-207-5551 ASievert@valleybrokers.com

www.valleybrokers.com/asievert

If your property is listed with a real estate broker, please disregard. It is not our intention to solicit offerings of other real estate brokers. We are happy to work with them and cooperate fully. ©2018 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each office is independently owned and operated. ©2018 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each office is independently owned and operated. Information deemed reliable, but not guaranteed.

Witt Consulting

Are you looking for help with your personal or business Finances? Then look no further than Witt Consulting.

Individual Tax Help Business Tax Help

Providing

Business Accounting

Clarity

Legal Support

in a

Complex

Empowering you to make informed decisions

World

541-758-7100

582 NW Van Buren Ave Corvallis, OR 97330

Bill & Leslie Witt

wittconsulting.com Ta x • L e g a l • A cco u n t i n g • Co n s u l t i n g

“Bill, Leslie, and Co. are an indispensable part of our dayto-day business. They’ve also become good friends over the years. If you need clarification, Witt Consulting should be your first choice. With vast knowledge of tax law, creativity, and an always positive outlook, they’re not your average accounting firm.” Scott Alexander, Publisher Willamtte Life Media


In This Issue...

October / November 2018

Getaway Tacoma

Cauliflower

Regulars 8 Real Estate Update 9 Sten: On the Money 10 Style 11 Kris on Health 12 Gardening With Brenda 16 The Bookshelf 18 Art Seen 44 The Hot Ticket

It’s all the Rage

coming in the

Dec / Jan 2019 Issue The Holidays advertising information

www.willametteliving.com ads@willametteliving.com 541-740-9776

On the Cover: The Final Cherry Tomatoes of the Summer facebook.com/willametteliving

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Willamette Living Magazine October / November 2018

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Willamette

LIVING

T H E L I F E S T Y L E M AG A Z I N E F O R W E S T E R N O R E G O N

Publishers

Scott & Gayanne Alexander

Contributing Photographer Trevor Witt Trevor@willametteliving.com

Willamette Living is published every two months by Willamette Life Media LLC

inquiries / suggestions

feedback@WillametteLiving.com

Advertising

Scott Alexander Scott@WillametteLiving.com

Find Us

Willamette Living is free at hundreds of locations in the Willamette Valley. The digital magazine is also free online at www.willametteliving.com

Writer’s

Willamette Life Media is always open to story suggestions or submissions. Contributions are welcome. There is no guarantee that your submissions will appear in Willamette Living however, and we can’t guarantee your materials will be returned.

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Submit your events at: willametteliving.com. Please submit as far ahead as possible. Please check your submission for accuracy. Please allow time for approval. Select events may also appear in the print magazine.

Mailing Address

Willamette Living 922 NW Circle Blvd Suite 160 - 179 Corvallis, OR 97330 *Products/books/samples for review to same address please.

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.

The Food Issue | www.willametteliving.com

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Real Estate Update

Ask Annette Pricing your home in a changing market By Annette Seivert If you think about selling your home in the near future, pricing it correctly for a market that is changing is crucial for success.

Here is what is changing:

Interest Rates:

While they are still low, the rates are inching up. As of today, Bankrate shows an average interest rate of 4.68% for a 30 yr mortgage. In January of 2017 it was 4.05%. This affects the affordability factor for a buyer negatively. They can buy less house at the same monthly payment as rates continue to rise.

Inventory:

Nationwide the inventory has mostly caught up to the demand. While all markets are local, Corvallis is seeing quite a bit of development coming up which will put pressure on existing homes in similar price ranges.

Season:

The frenzy of spring and summer is over, overall our market is slower over the fall/ winter months.

We see less bidding wars:

Buyers are not quite as eager as they were just a few months ago. While a well prepared and correctly priced home still sells well and fast, the times when you could just take your own poor pictures and not take care about repairs are over. More than ever, preparation, upfront repairs and a perfect 10 presentation are what sells. When you receive a listing presentation from a qualified and experienced broker they should now adjust the numbers from 6 months ago to a changing market. If you see comparable sales from April/May/June keep in mind that those reflect the market as it was at that time. Anticipating that nothing has changed and you can price accordingly is a huge mistake. The “Days on the Market”

If your property is listed with a real estate broker, please disregard. It is not our intention to solicit offerings of other real estate brokers. We are happy to work with them and cooperate fully. ©2018 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each office is independently owned and operated. ©2018 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each office is independently owned and operated. Information deemed reliable, but not guaranteed.

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Willamette Living Magazine October / November 2018

are growing longer and you do not want your property to linger. The best price you will always get is in the first 2-3 weeks. After that you will often see downward adjustments. Pricing according to the current and not the past market is paramount. We still see homes coming up that are priced out of the market, poorly prepared, with less-than-stellar photos. Ultimately they will often sell for less than they could have, had they been priced correctly and prepared well to begin with. Skimping on paint, cleanliness, carpet replacement etc will come back to bite sellers in the months to come. Professional pictures are a must. Don’t allow for anything less. Shop around, get opinions, listen to your broker and then make wise decisions. You will still sell and sell well!

Annette Do you have a real estate question? Ask Annette, at Coldwell Banker Valley Brokers in Corvallis 541-207-5551


By Sten Carlson Let’s face it – summer can be expensive between vacations, home improvements, the cost of children’s camps and dining out. Now that the calendar has flipped to fall, you may want to take this opportunity to check in on your financial well-being and ensure you’re on track for the remainder of the year. Here are some tips to help you along the way.

Refocus on your goals.

Assess your finances to see if you may have strayed from your financial goals (which hopefully you set back in January). If you’re far behind the targets you’ve set, review your spending habits and try to identify which choices and activities have contributed to this. There’s still time to get back on track.

Monitor your credit.

Get back in the habit of checking your accounts frequently. Doing so can help you keep an eye on recent purchases and may help detect and prevent fraud. Make sure to monitor your credit score, too. You can request a free credit report from each of the three major credit bureaus at least once per calendar year. Review each report for accuracy and signs of identity theft.

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Your Finances

On the Money Ways to Reprioritize Your Finances This Fall

Consider refinancing options.

If your mortgage is not at a competitive rate, now may be a good time to refinance before rates go higher. Lowering your interest rate by even a quarter of a percent can potentially add up to thousands of dollars in savings over the life of a loan.

Be strategic with your health and flexible spending accounts.

If you have funds in an employer-sponsored flexible savings account (FSA), remember that the money expires at the end of the year. (The IRS allows you to roll over up to $500 to the next calendar year.) It may make sense to schedule health appointments soon, before the school year and holiday season are in full swing. You can use your tax-advantaged account to pay for regular medical and dental bills, eye exams, eyeglasses, chiropractic care and mental health counseling. If you have a health savings account (HSA), the funds don’t expire. Consider using the funds for various health expenses this year, or keep the money invested for future needs, which may include retirement health expenses. You have until the tax filing deadline (generally April 15) to make your annual contribution to the account for the prior year. Contribution limits vary based on certain factors,

Sten Carlson, CFP®, CRPC®, CLTC, BFA, MBA, is a Financial Advisor with PacWest Wealth Partners, a financial advisory practice of Ameriprise Financial Services, Inc. in Corvallis, Oregon. He offers fee-based financial planning and asset management strategies and has been in practice for 22 years. To contact him, visit the team website at www. PacWestWealthPartners.com or call at 541-757-3000. Office address is 2396 NW Kings Blvd., Corvallis, OR.

including whether you have single or family high deductible health plan coverage, so check with your tax professional.

Increase contributions.

Boost your retirement accounts and reduce your taxable income by contributing the maximum amount to your tax-deferred IRA and 401(k) accounts. Your contributions will not be taxed in the current year. Plus, when you eventually withdraw the savings in retirement, you will probably be taxed at a lower rate.

Protect yourself.

Review your insurance policies and evaluate if you have the appropriate coverage. A divorce, child’s college graduation, large purchase, home remodel, etc. could cause you to need more, less or different options. Look for savings from bundling policies and pursue eligible discounts (safe driver discount on auto insurance, for example). As you re-assess your financial well-being this fall, consider working with a financial advisor who can help you sort through potential challenges, identify your key goals and develop a strategy to keep your financial plan on track

Sten Carlson PacWest Wealth Partners in Corvallis, OR. Contact him at Sten.E.Carlson@ampf.com 541-757-3000

Past performance is not a guarantee of future results. Asset allocation and diversification do not assure a profit or protect against loss. Ameriprise Financial Inc. and its affiliates do not offer tax or legal advice. Consumers should consult with their tax advisor or attorney regarding their specific situation. Investment advisory products and services are made available through Ameriprise Financial Services, Inc., a registered investment adviser. Ameriprise Financial Services, Inc. Member FINRA and SIPC. © 2018 Ameriprise Financial, Inc. All rights reserved.

The Food Issue | www.willametteliving.com

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Style

Invited to a Dinner Party But Not Sure What to Wear? Consult the Menu By Oscar B. Hult A dinner party is different than a backyard BBQ, in that there will usually be far fewer people invited. Dressing well for a dinner party is a sign of courtesy to your host, and you’ll feel like the odd man out if you’re underdressed. The simplest way to assure you look your best is by avoiding shorts, distressed jeans, graphic tee shirts… And don’t even think about sweats, PJs or a tank top. Unfortunately, many dinner invitations neglect to stipulate a dress code so you can usually look appropriate by looking at the occasion and what’s for dinner.

When attending dinner with friends, you will want to look put together but still convey a relaxed attitude. Here are a few scenarios…

1. Say you have been invited out to a nice restaurant to celebrate a promotion, or some

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other special occasion. You might try a pair of dark suit pants, a cotton dress shirt with a silk tie, a sweater and/or sport coat and a good pair of leather shoes. Dinner might start with a cocktail (old fashioned is a classic choice), to be followed up with a nice cut of meat and a glass of Cabernet.

2. Dinner at home? When people entertain

at home they want their guests to be comfortable. Cords, chinos or nice denim are all appropriate and will pair nicely with a button down sport shirt. If it’s chilly, add a sweater, and a casual jacket. Finish off your outfit with leather shoes, and socks with a splash of color. The gathering will probably involve a glass of wine that the hosts have chosen to go with whatever they are serving, always be prepared for pasta, or maybe chicken, either way you will want to make

sure you use your napkin wisely.

3. For a very casual get-together (Say taco

night at a good friend’s house, or the kid’s birthday party at a pizza parlor) you might choose a flannel shirt with denim and a pair of chukka boots. Not a flannel kind of guy? How about a long sleeve Henley with a light weight cotton jacket? Beer and sodas are probably in your future here. Remember, just because you have known them since High School, doesn’t mean you should dress like you are still there. As Oscar Wilde said: “You can never be overdressed, or overeducated.” Don’t worry about being the best dressed person at the party, people will notice, and they will step up their attire, at the next gathering. You can always; Dress Well, be Confident, Find Success! Cheers!

Oscar

3 Oscar B. Hult is a co-owner of The Natty Dresser in Downtown Albany. 541-248-3561 Contact him at

www.thenattydresser.com

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Willamette Living Magazine October / November 2018


Your Health

When It comes To Food, Keep It Real By Kris Denning

Foods can destroy our bodies, and foods can heal our bodies. When it comes to finding out which foods are best to eat for optimal health, there’s no simpler method than to just keep it real.

Choosing real, unprocessed foods that are as close as possible to their natural state is best. Unfortunately, the “SAD”, Standard American Diet, has moved further and further away from real foods over the last several decades, coinciding with an increase in rates of illness and obesity. Real food items are most likely to be found on the outer edges of the grocery store and at the local farmers markets. Fruits, vegetables, nuts, legumes and whole grains are best for the bulk of our diet, with meat and dairy consumption ideally at less than 10% of what we consume. Real foods are fresh and typically do not have a label but if it is a packaged food, the list of ingredients is few and all recognizable. Real meats are from animals that have eaten and lived as they’ve naturally evolved to eat and live,

in the outdoors, foraging. It is not in the interest of our health to consume meat and milk from animals which are piled into a warehouse and overfed mixtures of hormones, antibiotics, and unnatural foods. Unfortunately, we live in a culture where we cannot fully put our trust in what is allowed on the shelves at the grocery store. Synthetic food dyes have proven adverse effects on kids and are banned or given warning labels in other countries, yet are highly consumed here. Processed meats have been labeled by the World Health Organization as a Group 1 Carcinogen, the same category as tobacco smoke and asbestos, and are proven to be linked with Pancreatic Cancer. Yet, processed meats such as hot dogs, bacon, conventional lunch meats, and almost all fast food meat products are a booming business in the US. Studies on artificial sweeteners have found an increased risk of type 2 diabetes and obesity, and they’ve been found to cause cancer in lab tested animals but still, those sweeteners are prevalent in most of our conventional soft drinks and sweets.

Regardless of your current state of health, it is never too late to change your life by switching to a diet of real, unprocessed whole foods. If you think about it, your body has evolved to obtain nutrients from, and digest foods, that have been naturally provided on this planet. Foods that grow on trees, from the ground, and that can be foraged, fished, or hunted are foods that our bodies naturally know how to work with. It is a bit scary to think of all the food additives out there and potential side effects they may bring. The good news is that regardless of what’s allowed on the shelves at the grocery store, we are in total control of what we consume. And as we change the way we consume, companies will inevitably have to change their products. So, let’s honor our health, and the health of our nation, and just Keep It Real with our food choices. Kris Denning is a Certified Holistic Nutritionist and a yoga/pilates teacher at Timberhill Athletic Club. Contact her at

healthytothesoul.com

T W O L O C AT I O N S I N D O W N T O W N C O RVA L L I S A C C E P T I N G C O N S I G N M E N T S 7 D AY S A W E E K A L L I T E M S TA K E N S E A S O N A L LY

SECOND GLANCE 3 1 2 S W 3 R D S T. 541-753-8011

THE ANNEX 214 SW JEFFERSON 541-758-9099

The Food Issue | www.willametteliving.com

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In The Garden

Spring Beauties (Planning Ahead)

Brenda Powell Call it an obsession, my love for filling every nook and cranny of my landscape with plants. I especially like to see something flowering throughout the year.

If a plant dies back completely and doesn’t reappear until May, I plant something else in with it that pops up and blooms in February, March or April. Bulbs are one of my favorite things to use to create this layering effect. Crocus, daffodils, tulips and more are perfect to add that early color. Most of these bulbs attract bees, making them an even better choice. In addition to the showy hybrids, such as Pink Impression tulips, there are also species and heirloom bulbs. These hardworking beauties are often overlooked in favor of their showier cousins. That’s unfortunate because these types return faithfully each year and many naturalize (aka multiply and spread). Most of them like a well-drained soil and fertilizer once a year. Sun to part sun is best, although a few like the shade. Please let the foliage die back before cutting it off. That way it feeds the bulb for next year’s flowers. These are my favorites. Assume they like sun unless otherwise noted. Species or Snow Crocus: They bloom 2 weeks earlier than giant crocus, although the flowers are smaller, and naturalize. Try Orange Monarch, Prins Claus (bicolor purple and white), Cream Beauty, or Tricolor. (DR, BA)

Snowdrops (Galanthus): They remind me of my childhood. We had a huge patch in my great-grandmother’s rock garden. I still love to gather tiny bouquets of the sweet white and green flowers that appear so early. The double form first appeared in trade in 1731. (DR, BA) Grecian Windflower (Anemone bland): Appearing in 1854, this one spreads politely and has blue, pink or white flowers. Although the blue is most popular, my favorite is white. (DR, BA, RR) Summer Snowflake (Leucojum aestivum): This has the worst common name! It’s a spring bloomer in our area, and the flowers don’t look like snowflakes to me. Regardless, it is a charming, white, bell-shaped flower that grows in part shade and moist areas. The species dates back to 1594, but my fave is Gravety Giant. This is a taller, more robust variety introduced in the 1920s. (DR, RR) Quamash or Indian Hyacinth (Camassia esculenta): This is an Oregon native. It grows well in full to partial sun. Blue flower spikes. It naturalizes well in moist soils. I enjoy watching for it each spring along Riverside drive. (DR, BA, RR) Flowering Onions (Allium sp) are tough and beautiful additions to any landscape. They make great companions to roses and daylilies. They need full sun, well-drained soil and a neutral pH. Their unique globes of star-shaped flowers are mostly in the purple tones and white. My favorites are: Star

of Persia (A. Christophii), A, aflatunense ‘Purple Sensation’, and the Tumbleweed Onion (A. Schubertii). (DR, BA, RR) In the daffodil/Narcissus category, I can’t pass up Pheasant’s Eye aka Poet’s Narcissi. This late flowerer is fragrant! Hailing back to 1850, it has a large white perianth and a dainty small cup that is yellow with a red edge and green eye. A good naturalizer. Baby Moon is a late-flowering, fragrant Jonquil type Narcissi. Its miniature flowers are canary-yellow and 3-5 per stem. Daffodils are normally deer resistant. Finally there are the tulips. While the showier types rarely return more than one extra year, the species are perennial and often spread nicely. The species types tend to be shorter. The woodland tulip (Tulipa sylvestris): This unique, yellow flowered species is fragrant and looks more like a daffodil. Its flowers appear windblown and dancing. It spreads prolifically. The bees love it. Tulipa saxitalis: This one dates back to 1825. It’s pretty pink flowers with a yellow star at the flower base open flat in the sun. Others to try: T. bakeri ‘Lilac Wonder’, T. Clusiana ‘Lady Jane’, and T. humilis ‘Persian Pearl’. *DR=deer resistant BA=bee attracting RR=rodent resistant Brenda Powell is a fourth generation owner of Garland Nursery in Corvallis. Follow her writing at

garlandnursery.wordpress.com

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Willamette Living Magazine October / November 2018


www.clothes-tree.com

THE CLOTHES TREE “Well over 50 years of upmarket merchandise and superior customer care in Oregon’s Mid-Valley”

Fall is for pumpkins. Fall is for mums.

HOBO BAGS Pendleton Eileen Fisher London Times Fresh Produce Frye Handbags

Tommy Bahama Maggie London Joseph Ribkoff Arcona Skincare uno de 50 comfy usa

Fall is for fun! Fall is for bulbs. Fall is for color.

Eileen Fisher

Donna Morgan

5470 NE Hwy 20, Corvallis, OR 97330 • (541)753-6601 garlandnursery.com

Hours: Tues - Fri 10am - 7pm Saturdays 10am - 5pm

Albany’s only full service menswear shop

CustoM suits appointMent

by

Service you can trust • 541-248-3561 Quality Clothing • Hats • Sweaters • Gifts Vintage Shoe Shine Stand • Alterations

Complimentary Gift Wrapping

AwArded elite tuxedo deAler of the YeAr 3 YeArs!

Maggie London

Tommy Bahama

Made to Measure shirts

Locally owned and operated in Corvallis since 1962, and now in Eugene, The Clothes Tree provides exceptional quality merchandise and excellent customer service for all ages and sizes.

www.TheNattyDresser.com 425 1st Avenue W. Historic Downtown Albany

Corvallis

/ClothesTree

204 SW Madison Ave. 541-752-5518

Eugene

323 Oakway Rd. Suite F 458-210-2827


In each issue we feature an organization that does good work in Oregon.

HELPING H A N D S Grace Center: The New Approach to Long Term Care Did you know one of the most advanced adult day centers in the state is located right here in Corvallis? Have you heard about the new and innovative form of long term care called adult day services? In the US in the 1970s, adult day services was created to fill the gap in the long term care spectrum that existed between seniors and adults with disabilities living in their own homes, and needing 24/7 care in a nursing home or memory care setting. Adult day services helps seniors and adults with disabilities remain in their own homes, or with family, and avoid premature nursing home/living facility placement. Grace Center for Adult Day Services is a non-profit adult day center located in Corvallis on Spruce Ave, near the Osborn Aquatic Center. Founded in 1983, Grace Center remains the only certified adult day center in Benton, Linn, and Polk counties and thus serves a tri-county community. Grace Center’s mission is to provide day services that optimize the cognitive and physical abilities of seniors and adults with disabilities so they can remain as independent as possible in their homes.

We accomplish this by our innovative programing which provides both health and social services to our participants while also providing respite to their family caregivers. We are open Monday through Friday from 7:30am to 5:30pm. Participants can attend full days, half days or hourly on set schedules or as needed. In our spacious and beautiful 11,000 square foot facility, we offer exercise, health monitoring, therapeutic activities, meals, and full assistance with activities of daily living. Grace Center has two gyms and offers group exercise as well as one-onone, individualized exercise sessions. Our exercise program includes Nu-step workout machines, lap walking, standing balance exercises, hand therapy, chair yoga, hand weights, and two ambulators which allow for wheelchair-bound individuals to safely walk. Grace Center has a registered nurse on staff present daily. We track blood pressure and monthly weights and our nurse provides health monitoring for all of our participants including medication review, nutrition counseling, and 6 month

w ww.GraceCenter-Corvallis.org 14

Willamette Living Magazine October / November 2018

care conferences with each participant and their families. Our spacious building holds many activity rooms and we offer 5 activity options each day. We have arts and crafts in our art room, sewing activities in our textile room, woodworking activities in our woodshop, and gardening opportunities in our large, private garden (which even includes 4 chickens!). We host live music performances, play pool in our billiards room, offer free haircuts and nail care in our salon, and play lots of card and board games. We have a main lounge available for resting, a library, and a massage therapy room. Every month we go on outings such as trips to the farmers market, visiting an art gallery or attending a baseball game. Grace Center specializes in memory care and post-rehabilitation, making us a unique adult day center in Oregon. We work with people with any type of dementia, those who have neurological disorders or are recovering from a stroke or brain injury, and seniors who have age related care needs.

| 541-754-8417


Open for Business: Albany Art studio What a great idea! New in Albany is a place where you can create art, buy art, or even become art! The Albany Art studio is the product of Laura Ellis’ rich imagination. After a health scare, she decided to take life by the paint brush and do just what she wanted to do, and it’s really cool. Patrons can buy art from local artists, they can take lessons, or they can relieve stress in a really creative way, by throwing non-toxic tempera paints at a canvas, a wall, or each other! Laura says kids are hesitant at first, because they’ve been told not to make a mess their whole lives, but then they warm up to the idea fast. Adults, they just go wild immediately. The Art studio has numerous events and you can book a variety of different activities on the web at

www.albanyartstudio.com Gallery Hours: Friday 5pm to 10pm | Saturday 12pm to 10pm Sunday 10am to 5pm - schedule additonal events online Telephone: 541-231-7922 Address: 131 NE Montgomery St. in Albany

Tempera (Italian), also known as egg tempera, is a permanent, fastdrying painting medium consisting of colored pigments mixed with a water-soluble binder medium. Tempera also refers to the paintings done in this medium. Tempera paintings are very long lasting, and examples from the first century CE still exist. Egg tempera was a primary method of painting until after 1500 when it was superseded by the invention of oil painting.


Fall Reading

The Healing Kitchen by Alaena Haber

If you are avoiding eggs, nuts and seeds, and/or nightshades, this is a fantastic book. It’s nice to find these autoimmune paleo cookbooks which have plenty of recipes I do not have to make any modifications to even though they go a bit further in restriction than I do. So far I’ve enjoyed the oven-baked pancakes, “cheesy” broccoli soup, sweet and savory shepherd’s pie, beef pot pie, garlic sauce, and cilantro chimichurri. They include tons of different weekly meal plans based on time, if you have kids to please, etc. I found the plan for busy cooks really helpful for my weekly planning. - Bonnie

Eating the Pacific Northwest

The 21-Day Sugar Detox

by Darrin Nordahl

by Diane Sanfilippo

I love this book because it includes so many easy-to-make, sugar-less, paleo recipes. Recipes I’ve tried and enjoyed include: veggie pancakes (I make these all the time), pumpkin pancakes, all of her chicken recipes, Greek and Asian style meatballs (I make these all the time with either turkey, lamb, or pork), ginger-garlic beef & broccoli, lemon & garlic noodles with olives, applesauce, and not-sweet cinnamon cookies (love’em). A lot of it is basic, but that is what makes it so accessible and I often use her recipes as jumping off points embellishing them or changing them based on ingredients I have on hand. Her taste profiles are solid. Four out of five stars. - Bonnie

Preserving by the Pint: Quick Seasonal Canning for Small Spaces

Six Seasons: A New Way With Vegetables

by Marisa McClellan

If you are ready to move beyond traditional canning recipes, or a foodie interested in learning water-bath canning, then this book is for you! Marisa McClellan provides easy instructions for first-time water-bath canners, as well as a ton of seasonal, smallbatch recipes for jams, sauces, pickles, syrups, and more with sophisticated flavor profiles. She incorporates herbs, spices, and natural sweeteners in many of her recipes. Check out this title to explore canning in a more seasonal, sustainable way that will keep you in tasty preserves year-round. . - Kristy Librarian’s Picks

by Joshua McFadden

Corvallis-Benton County

PUBLIC LIBRARY

16

Author and community activist Darrin Nordahl aims to enlighten readers and expand their palates through a tour of seven prominent PNW cities, a tour that highlights the delicacies indigenous to each, and the meals that make each visit memorable. - Chicaco Review Press

Mcfadden has been both a chef and a farm manager, and his unique perspective on getting the best flavors out of vegetables shines through. I found plenty of inspiration for familiar vegetables -- corn and tomato salad with torn croutons! Cauliflower steak with provolone and pickled peppers! -- as well as delicious motivation to try new things, like smashed fresh fava beans with pecorino and mint on toast. I can report I am now a fan of fresh favas. Helpful advice about vegetables and cooking basics is sprinkled throughout, so home cooks at any level are likely to learn something new. The photos of each dish are mouth-watering, as well. For me, half the appeal of a cookbook is in the photography, and this one makes me want to try all the recipes. - Kyra

Willamette Living Magazine October / November 2018


The

Promise and the Peril

Artificial Intelligence and Robotics of

This all-day symposium — part of Oregon State University’s 150th anniversary celebration — explores the benefits, risks, ethics and uncertainties of these emerging technologies.

Keynote Speaker

Jacob Ward

Science and Technology Correspondent, CNN and Al Jazeera

Oct. 23, 2018 10 a.m. to 7 p.m. The LaSells Stewart Center Oregon State University FREE and open to the public

OSU150-airobotics.org Registration required.

HEALTH FITNESS

FUN

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Art in the Mid-Valley Brian Egan

Have you ever wondered how The Arts Center in Corvallis ended up housed in an old church? The building was constructed in 1889 and served as a church for the Corvallis Episcopal congregation until they outgrew the facility and moved to a new building in 1962. The style of the church is Carpenter Gothic architecture with a scissor truss system in which the cross beams and arches are the reverse of a railroad bridge. In 1877 Wallis Nash, a lawyer from England, came to Corvallis as counsel for the railroad under construction between Corvallis and Yaquina Bay. Nash, along with a crew of railroad workers built the church at the corner of 7th and Jefferson Streets in 1889. The architect, an engineer from the railroad, donated his services. Many of the building materials were salvaged from the Episcopal Girls School and chapel, then located in Central Park. The building was donated to The Arts Center in 1967 and moved to it’s present location in 1970. Stop in sometime and take a good look at the exposed ceiling beams and rafters. Not only are they a great example of design and workmanship but the soaring space provides wonderful acoustics for music concerts. OSU is hosting an art exhibit named “Loosely Bound: a group of creative women with strong bonds and loose bindings” at the Memorial Union Concourse as part of the 150 Years Celebration. The exhibit features fiber art, mostly quilts, depicting the Land Grant, Sea Grant, Space Grant, and Sun Grant mission of OSU over 150 years of its history. The show ends on October 23rd so be sure and visit soon. The group, Loosely Bound, is made up of 12 art quilters who have been together since 2005. More info about the group can be found at www. LooselyBound.net. The 15th Annual Philomath Open Studio Tour (POST), is coming soon! Local artists are opening their studios again, for free self-guided tours. In addition, several shows will be available in local wine tasting rooms. Artists will discuss their processes 18

and show work that may never have been on public display. A full spectrum of artistic mediums will be shown, including collage, painting, fiber art, jewelry, photography, ceramics, wood, sculpture, and many more. POST is a unique opportunity to visit with artists in their studios, see work in progress, and discuss their ideas and inspiration. A variety of work spaces are on the tour— daylight basements, special purpose additions and buildings, barns, attics, living rooms, and pop-up studios in local businesses. Tools and techniques specific to each medium can be observed firsthand. We invite you to shake the hand of the artist that made the artwork in the place where it was conceived and created, and learn about their creative journeys. The 2018 POST Brochure and Tour Map is available at The Arts Center, The Benton County Historical Museum or the Wine Vault in Philomath. Large yellow placards dot the route to keep visitors on track through the vineyards, valleys, woodlots, downtown Philomath, and west Corvallis areas where the studios are located. The tour dates are October 20,21,27, & 28 from noon to 5pm each day. www.philomathopenstudios.com Winter weather got you down? Brighten your spirits by visiting the The Corvallis Arts Walks on October 18th and November 19th. Just pack up your rain boots, jacket, umbrella and good friends and head to Downtown Corvallis to visit the many galleries on the Arts Walk tour. Celebrate Dia de los Muertos (Day of the Dead) at The Arts Center where a parade of traditional skeletons made by artists of all ages will be on display from October 25th through November 10th. The Day of the Dead is a Mexican holiday celebrated by Willamette Living Magazine October / November 2018

people of Mexican heritage worldwide. The exhibit is a collaboration between The Arts Center and Casa Unidos. Okay maybe it is a bit early to be pushing holiday shopping but you will not want to miss the Toys exhibit and sale at The Arts Center from November 15th to December 29th. Local artists have been challenged to create toys or art about toys for the exhibit. All the toys will be for sale with proceeds benefiting art education. During the night of the Corvallis Arts Walk Dec 20, we’ll hold a “last minute shopping and gift wrapping” event. Patrons who bought work to give as Christmas gifts may pick up their purchases that day and have them gift wrapped. This is a great opportunity for you to find original gifts and help The Arts Center education programs. Creative Connections Guilds: Local artists connect at monthly meet-ups to share information and build professional skills. The Arts Center has had long-time affiliation with these Guilds, and many were instrumental in our founding. Some still meet at The Arts Center and support The Arts Center with an annual donation toward scholarships. They are independent organizations, each with their own mission, bylaws, and membership dues, and all have members with rich backgrounds in art making experience. • • • • • • •

Corvallis Art Guild Willamette Valley Photos Arts Guild Willamette Ceramics Guild Mid-Willamette Valley Woodworkers Guild Corvallis Belly Dance Performance Guild Contemporary Fiber Guild Fire & Light Glass Guild

ARTS CENTER HOURS 12 to 5pm Tuesday through Saturday, evenings for special events. Phone 541-754-1551 www.theartscenter.net


The Promise and the Peril of Artificial Intelligence and Robotics Jacob Ward, Photo: Oregon State University

Oregon State University will culminate the 15-month celebration of its 150th anniversary with a daylong symposium on how artificial intelligence and robotics may change society, jobs and the economy. The Promise and the Peril of Artificial Intelligence and Robotics takes place on Oct. 23 at the LaSells Stewart Center and the CH2M Hill Alumni Center. Registration is open for the free, daylong symposium, which will attract industry, higher education faculty and leaders, policy makers and is open to the public. National experts and Oregon State faculty will discuss the benefits, risks, ethics and uncertainties of artificial intelligence and robotics. They will talk about the potential for artificial intelligence and robotics to transform agriculture, health care, natural resource management, transportation, arts and entertainment as well as consider impacts on jobs, the economy, laws and privacy. An innovation fair that showcases AI and robotics will be held during the symposium.

“Robotics and artificial intelligence will transform the world for years to come,” said Kagan Tumer, director of Oregon State’s Collaborative Robotics and Intelligent Systems Institute (CoRIS) and one of the organizers of the symposium. ìThis symposium will bring together leaders from Oregon State’s top-ranked robotics and artificial intelligence programs and key industry and academic partners to talk about the implications of that transformation and what it will mean in the future. The symposium will consist of a series of panel discussions and a keynote presentation by Jacob Ward, a science and technology correspondent for CNN and Al Jazeera. He previously served as editor-in-chief of Popular Science magazine and recently completed Hacking Your Mind, a four-hour series on the science and implication of bias. It is slated to air on PBS in 2019. Panel discussions will cover topics including: why robotics and artificial intelligence matter; the good, the bad and the ugly of artificial intelligence and robotics; how humans will interact with robots in the future; artificial intelligence and robots in the workplace; and future opportunities and threats posed by robotics and artificial intelligence. The Food Issue | www.willametteliving.com

Oregon State University, a leader in these technologies, is well-positioned to host the symposium. The university’s graduate robotics program, housed in the College of Engineering, was ranked best in the western United States and fourth in the nation, according to rankings by Grad School Hub. In addition, in 2017, the college established CoR to advance the theory and design of robotics and artificial intelligence. Although the symposium is free, registration is required. Lunch and evening reception is included for all registered attendees. The symposium will take place at the LaSells Stewart Center and CH2M HILL Alumni Center on Oregon State’s Corvallis campus. About Oregon State University:

As one of only two universities in the nation designated as a land, sea, space and sun grant, Oregon State serves Oregon and the world by working on today’s most pressing issues. Our more than 31,000 students come from across the globe, and our programs operate in every Oregon county. Oregon State receives more research funding than all of the state’s comprehensive public universities combined. At our campuses in Corvallis and Bend, marine research center in Newport and award-winning Ecampus, we excel at shaping todayís students into tomorrow’s leaders.

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Getaway

Tacom


ma

T

acoma was the choice for the terminus of the Northern Pacific Railroad in the 1800’s because the city straddles Commencement Bay, the largest deep-water port in Washington, and a major factor in Pacific Northwest commerce and industry. Early on, as a result of connecting the railroad with the deep-water port, the city motto was “when rails meet sails.” In later years, with the discovery of gold in Alaska, Seattle took the lead as the favorite stop for fortune-seekers headed north, and gritty, blue-collar Tacoma had it’s ups and downs. After years of living in the shadow of Seattle, Tacoma is coming into it’s own again, in a big way. Since the early 1990’s over a billion dollars in public and private investment has revitalized Tacoma. The Foss Waterway is a man-made body of water that separates downtown Tacoma from the enormous shipping concerns where in 2015 42 billion dollars worth of product came and went, primarily to Pacific Rim trade partners, and Alaska. Number one export? Computers and industrial machinery. Number one import? Computers and industrial machinery. The western side of the Foss Waterway is where it’s all happening for the Tacoma visitor. Boasting the state’s highest density of art and history museums, great restaurants, America’s Auto Museum, and the Tacoma Dome, there’s a ton of fun for all ages all connected by Washington’s first modern light rail system “Tacoma Link.” Park the car, take the light rail, it’s stress-free as well as free of charge. Hop on and relax!

The view from the Hotel Murano of the Theater & Museum District with the Glass Museum, America’s Auto Museum, and The Tacoma Dome in the distance.


Stay

Hotel Murano So very chic is the Hotel Murano, you’ll feel like a rock star the moment you check in. Not to mention, it’s within walking distance to almost everything. *Superhelpful staff to cater to your every need and great bar & restaurant on-site.

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SOUTHERN KITCHEN WHEN YOU THINK GREAT SOUTHERN FOOD, YOU THINK ALABAMA, MISSISSIPPI, GEORGIA, AND TACOMA WASHINGTON -- RIGHT? WELL YOU SHOULD. GUY FIERI HAS BEEN THERE, KEVIN HART GOES EVERY TIME HE’S IN TOWN (TACOMA DOME), AND YOU SHOULD TOO! CORN CAKES, HUSH PUPPIES, GRAVY. ALL GOOD.

Play

America’s Car Museum for the gearheads among us, wander through a mind-blowing collection of cars from richard petty’s nascar winning pontiac, to mick jagger’s bsa motorcycle. constantly changing exhibits make for a fun visit every time. Like this rig, part of the “AMERICAN CENTURY” EXHIBIT. WHO DOESN’T LOVE AN OLD BUG? ANSWER: NO ONE.

FUNNY KID

AT THE GLASS MUSEUM A FAVORITE AT THE GLASS MUSEUM: “LOG SHEEP WITH RABBIT FRIEND” IS A result OF A PROGRAM WHERE TACOMA KIDS DREAM UP A PIECE, AND THE PROS AT THE GLASS MUSEUM MAKE IT REALITY.


THE GLASS MUSEUM

ITS A BIG DEAL GLASS ARTISTS COME FROM ALL OVER THE WORLD TO BE GUEST ARTISTS AND WORK IN THE MUSEUM’S ‘HOT BOX’ -- WHERE THEY AND THEIR CREWS CAN CREATE GLASS ART IN A HALF-ROUND THEATER IN FRONT OF museum visitors. ITS FASCINATING TO WATCH THE PIECES COME TO LIFE. IN ADDITION TO THE HOT BOX, YOU CAN TOUR THE MUSEUM AND SEE ALL KINDS OF REALLY COOL GLASS ART. ENJOY ROTATING SHOWS CURATED BY THE MUSEUM, AND OF COURSE, THE GLASS ART OF THE KING OF GLASS ART, DALE CHIHULY. chihuly is EVERYWHERE IN TACOMA. He HAS EVEN DONATED some extremely COOL CARS TO THE AUTO MUSEUM.

TRY IT YOURSELF

AREA 253 GLASSBLOWING IT’S HARDER THAN IT LOOKS, BUT PATRICK CAHILL IS A GREAT COACH. AT AREA 253, YOU CAN SCHEDULE A HANDS-ON WORKSHOP. OF COURSE, YOU may NEVER CREATE “LOG SHEEP WITH RABBIT FRIEND” BUT PATRICK WILL MAKE SURE SURE YOU WALK AWAY WITH A GREAT KEEPSAKE (AND YOUR HANDS) -- HE’S GOT IT DOWN.

The ceiling of the Chihuly Bridge of Glass, connecting the Museum District to the Foss Waterway.


Places Hotel Murano 1320 Broadway Tacoma, WA 98402 253-238-8000 www.hotelmuranotacoma.com

Southern Kitchen 1716 6th Ave. Tacoma, WA 98405 253-627-4282 www.southernkitchen-tacoma.com

Tacoma Art Museum (tam) 1701 pacific ave. tacoma, wa 98402 253-272-4258 www.tacomaartmuseum.org

America’s car museum 2702 E D St, Tacoma, WA 98421 253-779-8490 www.americascarmuseum.org

Pacific Grill 1502 Pacific Ave. Tacoma, WA 98401 253-627-3535 www.pacificgrilltacoma.com

Union Station 1717 Pacific Ave. Tacoma, WA 98402

museum of glass 1801 dock st. tacoma, wa 98402 253-284-4750 www.museumofglass.org

history museum 1911 Pacific Ave. Tacoma, WA. 98402 253-272-3500 www.washingtonhistory.org

Area 253 Glassblowing 2514 S holgate st. tacoma, wa 98402 www.area253glassblowing.com

indochine 1924 Pacific Ave, tacoma, wa 98402 253-272-8200 www.indochinedowntown.com

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Former Union Station, now a US District Courthouse adorned with Chihuly

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anthem coffee 1911 pacific ave. tacoma, wa 98402 253-572-9705 www.myanthemcoffee.com

Willamette Living Magazine October / November 2018

Point Defiance park 5400 N pearl st. tacoma, wa 98407 www.metroparkstacoma.org


Tacoma Museum of Glass

T

acoma is a great low-hassle getaway. It’s easy to get there, and once you’re there, it’s really easy to get to a ton of attractions. Pacific Avenue is where you want to be. It’s just a short walk from the Hotel Murano to Pacific Ave. On Pacific, you’ll find the Tacoma Art Museum, The History Museum, The Chihuly Bridge to the Glass

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Museum, Foss waterway, and the Dock St. Marina, Anthem Coffee, Union Station, and fantastic lunch at Indochine. Then, once you do all that... you can hope on TacomaLink (light rail) for free, and be whisked to the Tacoma Dome, or America’s Automobile Museum -- both a short few minutes away. Parking is a breeze at the Murano also, so

Crab & Lobster Angel Hair Pasta with fresh Mint - OMG that’s good. The Food Issue | www.willametteliving.com

if you have your car, you can zip to the Southern Kitchen in a few minutes, or Point Defiance Park where you’ll find the Point Defiance Zoo and Aquarium and fabulous gardens to stroll through. When you’ve touristed yourself out, head back to the Murano for a great meal, a cocktail, or just to relax in your (cool) room.

House-made ice cream, with Oregon berries. Yay!

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At the History Museum... Nancy Judd, Faux Fur Coat, 2005, Cassette and video tape, upcycled coat and dress. Caution Dress, 2011, Caution tape and vintage dress.

Southern Kitchen, mighty good.

Tacoma Art Museum

Get There: I-5: about 4 hours from the mid-willamette valley, but... your results may vary. be aware of portland traffic, and rush hour traffic on i-5 in washington can be brutal. pick your time to roll out carefully!

Kayaking Foss waterway

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Amtrak: the amtrak cascades and the coast starlight both make the trip from the valley to tacoma, and you can take your bike! check www.amtrak.com Willamette Living Magazine October / November 2018


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Common Sense Medicine | New Clinic in Corvallis Dr. Frank Sievert studied medicine at the University of Düsseldorff in Germany with the intent to become a cardiothoracic surgeon. He then began a six year residency in 1997 only to realize it was not what he wanted to do: “It felt like it was too late in the ‘game’ -- these patients were already so sick that indeed only surgery could help them. I wanted to intervene earlier, when there would be an opportunity to expand the patient’s health span (the life in their years) rather than just their life span(the years in their life).” That’s when he decided to go into Primary care. Dr. Sievert has been working for the Corvallis Clinic in North Albany since 2008 as a family doctor. For a long time he has felt that conventional medicine misses the mark when it comes to chronic disease. The epiphany came when he was diagnosed with Hashimoto’s disease, a condition where the immune system starts attacking the thyroid gland. He did everything the conventional approach would entail but, even though all standard laboratory markers normalized,

he did not feel any better. He was still severely fatigued, had joint pain all the time and at the age of 47 felt very old. He has since discovered and trained

in Functional Medicine, which helped him find the root causes of his condition, and resolve them, or reduce their impact. Today he is symptom-free and only takes a third of his original dosage of thyroid hormone. He has since incorporated functional medicine into his standard primary care practice. Dr. Sievert says It is impossible to provide this personalized, and time intensive new approach in the framework of the insurance-based system, which is why he left the Corvallis Clinic to found The Thrive Clinic. He is passionate about providing root-cause resolution medicine rather than just manipulating symptoms with medications and procedures. His former practice is now closed to new patients, and he is welcoming patients again in his new clinic. Contact Dr. Seivert at the Thrive Clinic: (541) 207-1670 1755 NW Kings Blvd., in Corvallis www.TheThriveClinic.com


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IRONMAN (TAKE IT WITH A GRAIN OF SALT) A personal account of the Summer 2018 Ironman event in Whistler BC. By Bill Witt

About a year ago, I embarked on an Ironman triathlon journey. I had done several triathlons before, all of which were Sprint and Olympic distances.  Now, I was contemplating an Ironman distance.  That’s right, a 2.4 mile swim, followed by a 112 mile bike ride, and then finishing with a 26.2 mile marathon run -- in one day, I would travel 140.6 miles.   A friend of my mine had completed a couple of Ironman races before, but in his last attempt he was unsuccessful;  he did not finish.  I thought why not enter into this race, train with him, and we could complete the race.  I called another friend, who completed an Ironman before, and he welcomed the opportunity to join the venture.  Another phone call to my son, who said that there was no way that I would be the first Ironman in the family, and he 32

too signed up. One more call to a long-time rival, who agreed to do the Half-Ironman. 

days a week, sometimes twice a day. At the beginning, a Saturday workout might take an hour.  By late June, early July, I Living in the Northwest, I was hesitant to trained all day Saturday and Sunday.  My travel thousands of miles by plane to Hawaii once beautiful lawn had been jilted by an to compete.  Instead, I opted for a closer-by- Ironman mistress.  Post Ironman, I would car experience.   Whistler, Canada.  Ah yes.  need to grovel and slowly get the lawn and A July event with moderate  temperatures other domestic chores in order. around 75 degrees would be “the picturesque   Ironman.”  Yes, there would be a few hills, And just like that, the race was here.  July but if I started a year in advance to train, 29th, 2018.  A few days before, we loaded climbing a few thousand feet would be up the truck with race bikes, mountain doable. bikes, gear, gear, and more gear.  We   traveled north and along the way picked up Another friend of mine, an accomplished Leslie and my youngest son, Trevor, at the triathlete with several Ironmans under his Portland airport.  The two had been in Texas belt, offered to serve as  coach.  My wife, with my wife’s ailing mother for the past six Leslie,  has supported everything that I days under hospice care.  Only a few hours have ever wanted to do, and this was no later, while driving near Seattle we received exception.  She agreed, and training began. a phone call that my wife’s mom had passed.    It became incredibly quiet.  Tears and some For the next 10 months, I would train 6 Willamette Living Magazine October / November 2018


clearing of the throat. We traveled through the traffic and each of us slowly regrouped and moved on with our day. Thirteen hours later we arrived in Whistler at a beautiful condo resort.   For weeks prior I watched the weather forecast increase, degree by degree, and by race day, the weather forecast would be a cool 97 degrees.  I had suffered from heat exhaustion twice before so I was bit concerned, but I would prevail.   Many who witness this Ironman race often focus on the training.  But a wise triathlete told me early on  that Ironman involves 4 disciplines. Swim, Bike, Run, and Nutrition, with nutrition being the most important.  I’ll add another log to the fire and say “Planning.”   Be it developing an annual training plan, getting your bike fit, getting the right shoes, balancing work, family, and training, figuring out what works for you nutritionwise, checking your gear, studying the course, considering each transition, the list goes on and on.  And at race day, you pull all of the planning together, and race 10 to 15 hours.   Race Day! I awoke at 3:30 am and had my standard breakfast of yogurt with granola, bananas, coconut shavings, and maple syrup. We headed to the shuttle station to get body markings, place nutrition in my run and bike bags, and travel to the start line for the swim.  I had forgotten my bike computer, while sitting on the shuttle bus which was about to leave.  I quickly got off the shuttle, ran to the car and retrieved my bike computer and quickly got back to the next shuttle.  Problem avoided.  If that would be my biggest challenge of the day that would be great.   I arrived at the swim start, reviewed my bike, and realized that I had forgotten to put electrolyte tablets in my bike bag -- “are you kidding me?”  My coach had said because of the extreme hot weather to “make sure to take 3 to 4 tablets each hour.”  I had no time to retrieve any electrolyte supplements.  I could not panic, I rationalized that I would take in more Gatorade & Bananas on the course. Unfortunately, later in the day, I would realize that forgetting those tiny white tablets would cause great pain.

The gun went off and I started swimming.  I had made it a point to spend tons of hours training in the pool, swimming over 300,000 yards to better my stroke.  The practice paid off.  For the next hour and 13 minutes, I passed swimmers of all shapes and sizes.  I finished the swim and arrived at the first transition with a personal best time.  Yahoo.  However, I quickly gave back a few minutes by lollygagging in transition (T1).  On to the bike I went.   The bike course had just under 8500 feet of climbing. I remember signing up for the Ironman and looking at the elevation map for the course.  It said 2,579 in overall elevation climbing. Heck, I can do that.  A couple of days later, I realized, I hadn’t notice that the 2,579... was in meters.   From T1, we made a right hand turn and after few pedal strokes, I met the first of many climbs, followed by a downhill, and yet another climb.  All the non-swimmers that I had bested, they returned the favor on the bike.  I thought I had a flat tire, a rubbing brake, something to warrant an excuse for going so slow.  Nothing; the legs just did not have the energy that I was used to.  I made the first loop without too many hiccups.  Yes, the climbs were fairly difficultparticularly Callaghan road-but they were manageable. But the heat had not become a factor, yet.   As I finished my second climb of Callaghan road, the heat chose to climb as well.  Unlike other climbs on the bike course, Callaghan road lacked one of my favorite things about the northwest, trees. Instead, shrubs, and low lying trees flanked the road, but no shade.  The body quickly began to feel the effects of the heat, and the slow progression of an inbalance of electrolytes.   My pedal stroke slowed and the climbs became longer.   On to lap three and the final Callaghan climb brought out a whole new level of suffering.  Much of the first part of each lap was rolling downhills.  A slight uphill with a long downhill, followed by another slight uphill and a long downhill.  Even so, I started having mild cramps in both my left and right abductor muscles.  Secondly, for some reason, my left foot started swelling The Food Issue | www.willametteliving.com

and heating up. The pain of pedaling on the left-hand side became more and more pronounced to the point that I had to stop at the aid station on Callaghan road, take off my shoe and massage the toes.  My left foot had become completely numb.  While training, I had dealt with discomfort and sometimes a bit of self-inflicted pain, but today was new and different.   Enough foot massaging.  Back on the bike, I continued to climb.  It would take me 3 hours to travel a mere 30 miles. That’s right, 10 miles an hour.  Traveling the second half of the third loop would now be a long uphill climb, followed by a short descent, and another long climb with a short descent.  I had trained for hours on the bike.  I had climbed a ton of mountains in the northwest and many times led a group of riders to the top.  I have ridden all my life, I have ridden across America, I was ready for the bike, darn it.  But today, the heat, and the lack of electrolyte tablets, brought on a whole new level of exhaustion.  My quick fix of more Gatorade and bananas was like trying to mow the lawn with tweezers; it just did not work.   As I approached mile 100, the body started cramping all over.  Each of us have two abductor muscles that run from our upper inner thigh to the quadriceps.  I looked down and the cramping was so bad that these muscles had seized up to the point that it looked like a cucumber taped to each inner thigh. Next, the quadriceps muscles started contorting violently and they too became grotesque looking bulges near the knee cap.  The right bicep started dancing.  I guess part of my body thought we were competing in some type of bodybuilding presentation at Venice beach.  And last, both hamstrings started quivering as if some type of internal volcano was about to erupt.   I made a left hand turn at the crest of another hill on Alpine road.  I could coast.  I stood up to stop the pain from the cucumbers in the shorts, but the left foot would then raise its hand and shout “remember me”, followed by the quadriceps pulsating like a battle ram.  What to do?   I coasted to the base of the next hill, because I could no longer pedal.  My legs had completely seized up, and the bike came to a 33


stop. Like a keystone cop, I tumbled to the right onto an unshaded concrete driveway.  I lay there with my cycling shoes still clipped to the pedals.  I could not turn my feet to unlock myself from the bike. An official quickly stopped by and asked if I needed medical assistance.  I asked him if I asked for medical assistance would I be pulled from the race. The answer was no. They would evaluate my condition, then determine if I could continue. I agreed to accept medical attention. I was worried. The official gave me a bottle of water. Like a fish that had just been hoisted onto a boat, I thrashed back and forth trying to stop the shear agony from the relentless cramping.   As laid in the heat, I asked myself, is this really happening?  I’m a mess. I have spent nearly a year training.  I asked my family to allow me to engage in this narcissistic endeavor and I was not going to finish because of cramping.  Really?  This cannot happen.  If the medical crew shows up then I will no longer have control of the situation.   I recalled the day before the race at the competitor village, that a triathlon coach gave some advice to all first-time Ironman participants.  She said in life, we always have two voices. One voice offers bad thoughts, negative feelings, and selfdefeating comments; while the other voice offers words of encouragement and positive feelings.  “The goal is to turn off the bad voice entirely.  This task is quite difficult, but you must remain positive-no matter what the condition. If you allow the bad voice to prevail, you are doomed.”  Duly noted.   Lying on the scorching driveway, I had to focus on steps and not the entire Ironman race. Whether I would complete the marathon portion of the race was entirely premature. Right now, I needed to focus on trying to stop the thrashing about because of the cramps.  I needed to get quiet and focus.  No “woe is me” attitude.  The fact that I had a terrible bike spill, and that I had forgotten a key component of nutrition (salt tabs) was history, and unless I could quickly find someone with a time machine I better come up with a plan.   Ok.  I need to stop the cramping.  My electrolytes were more imbalanced than the national debt.  I needed salt. From across the street a young girl with 34

a volunteer shirt appeared and asked if she could help. I’m sure her name was Angel. While flopping around as if I were being electrocuted from below, I told her I needed salt. At the time, I had forgotten that the rules prohibit any assistance from a spectator. But she was a volunteer and the race official did not stop the request. So I guess I was ok.  Little did I know, this girl would become instrumental in me finishing.   A little more thrashing about, compliments of that great song “do you think I can have more cramps?” and the girl arrived with a cylinder of table salt.  Manna!   I reached for the salt and the bottled water from the race official and took a big hit of salt, followed by a water chaser.   Then another hit of salt and another shot of water.  I had a brief reprieve from the cramps to allow me to break loose from the pedals.  I was finally able to at least sit up.  Then another barrage of cramping, and another hit of salt and water chaser combo.  I needed to get out of the sun.  I shuffled my body near the garage door to avoid the hot summer sun.  Another salt-water cocktail. I told the official no medical please I can do this.  He obliged. Another cocktail and I slowly stood up.   I stood in the shade contemplating my next move.  I could not pedal with any significant pressure and I still had 4 more climbs. I would need to walk the hills and then bike.  I could not believe what I was planning.   Finally, what seemed to be forever, I was able to put my salt shaker into my water-bottle cage.  Yes, it fit perfectly.  I said thank to the young little girl and slowly pedal away.  Steady legs... we can’t have another keystone cop episode.   The first climb was less than 400 meters and I started pedaling uphill and immediately my legs revolted with another onslaught of cramps.  Yep, I was walking.  Fortunately, I was able to dismount without crashing.  But again I was in the sun.  I shuffled across the road, avoiding oncoming returning cyclists whizzing by me, to find shade.  Another salt-water cocktail from my salt flask.   Regroup.  I crossed the road again and hiked up the Willamette Living Magazine October / November 2018

hill. At the crest, I was able to mount my bike and coast for a bit.  The continual saltwater cocktails had helped.  As I coasted along the long descent, I saw a fellow cyclist facing the same challenges. The medical team was there to assess the situation.  That could have been me.  Onward to the next hill, dismount, walk, mount, coast, repeat.   I made the turnaround at Stonebridge road, and passed the very driveway in which I had fallen a mere hour before. To the top of the last hill and then a slight descent to the next aid station.  The cramps had subsided.  I was able to chug down more Gatorade and a couple of bananas and handed my salt shaker to the volunteer suggesting to her that someone else might need this great elixir.   I arrived at the run transition (T2); 8 hours and 24 minutes. I had trained by riding multiple century rides with times under 7 hours, but not today. I walked to get my running gear and saw my wife, son and grandkids along the spectator fence line.  I smiled and gave my wife a kiss.  She had been very worried about my slow bike split.  Concerned, she asked if I would be able to complete the marathon. I quickly responded, “I have over 6 hours to complete the marathon.  I will see you before 11 pm,” and I entered the changing tent.   It’s 4:30 pm and the sun had been baking down on the changing tent.  The smell was foul!  Athletes were gathering their thoughts, getting new gear, water, and trying to get their head around the next task.  It would take me 18 minutes before I would start the run.  I now had my electrolyte tablets.  I was ready.   I started walking and then shuffling and then a slow jog.  I just needed to get to the first aid station which would be about a mile away.  I chatted with other warriors who applied a similar regiment. Walk, shuffle, run, walk, repeat.  I made it to the first aid station.  I had finally controlled the cramping, or at least that was what my inner voice was repeating.  The weather was still scorching hot and I needed to get some electrolyte balance. I downed two tablets with water. More Gatorade and I started jogging, then walking, and jogging, etc.   Slowly, I started clicking off miles.  I had


done a fair amount of backpacking in prior years and was able to get up a fairly strong power gait. When not jogging, I would power walk. For each aid station, I would walk, down another 2 tablets, consume a few shot blocks, and water. I figured by now, my stomach was duly trashed and adding more and more sugar could result in vomiting, so every other mile, I drank Gatorade with a water chaser.   I made it to mile 10 and was slowing jogging downhill when my hamstrings immediately revolted. I stumbled forward and nearly collided with a fence.  I was now the Tin Man. My legs had seized up again.  I was able to quiet the body and slowly stretched the hamstrings.  While the electrolytes were certainly in better shape than before, the body had been abused for over 12 hours.  A spectator walking along encouraged me to continue and said she would root me on when I passed her later.  More stretching, regroup and more power walking.  Soon, I was able to pass the spectator who held her promise and cheered like no other.   On to Mile 11 and out of nowhere my youngest son, Trevor and my two grandkids, Abby and Alex, started walking along with me.  What a great inspiration!  For the next 400 meters, I power-walked up the long hill with my crew and at the mile 12 aid station they broke off and yelled, “You can do this!”  Back into the woods for lap 2.  I had completed the first half-marathon.  I chatted briefly with other runners and said “I guess we walk the next half-marathon.”  They chuckled, but they too realized that this possibility might occur.   I couldn’t just walk, I need to increase the pace.  My bike split was unforgivable.  I had made it through “cramp alley.”  Get a move on.  More power walking and then more jogging.  As the sun finally set behind the majestic mountains, the temperature finally dropped. Like a massive weight had been lifted off my tired body, I was able to jog more quickly.  The aid stations now had chicken broth.  Oh my goodness, you have no idea how tasty cold chicken broth can be at mile 18.  A swig of my new favorite drink and more jogging.   As I started jogging down a long descent, at around mile 19, I caught up with my buddy.  He had pulled away from me on the bike by

almost an hour, but here I was slowly able to reel him in. We were not competing against each other per se, but knowing he was ahead of me was a great carrot to strive for.  I chatted with him briefly and continued with my pace of power walking and jogging.  At the mile 20 aid station, many runners were hunched over, or sitting near a tree.  They had no more to give. Exhausted, they had succumbed to the constant need to move forward. You could see in their eyes, a collection of bewilderment, disappointment.  Each of them trying to come up with a solution to move forward.  Some would continue, for others the journey would end.   I continued through mile 20 and onto Miles 22, 23, 24. More shots of chicken broth.  More electrolyte tablets, more Gatorade, more shot blocks.  I was slowly getting my 153rd wind. I reached the last aid station and realized that I would finish.  Just another mile to go.   By now, it was getting dark and many of the spectators who had lined the roadways had ventured to the epic celebration finish.  I would run alone for the next mile.  I crested one last small hill and was met with a few spectators.  Downhill I went.  A right turn, a left turn, another left turn, and I was in the middle of the Whistler shopping village.  For those who have never been, the Whistler shopping village looks much like Disneyland’s main street with shops and dining choices flanking both sides.  I ran in the center of the road, with competitor barriers on each side, with spectators galore cheering every stride.  Another right, up a slight hill and a final left-hand turn.  I could see the finish ahead.  No longer cramping, in fact, no pain at all.  I thought I was running like the wind but I suspect that my pace was something a bit better than a slow jog.   I had reached the famous red carpet with lights blinding me as I ran.  I moved to the right-hand barrier and gave as many as high-fives as humanly possible. Then over to the left-hand barrier to greet another slew of cheering fans.  For a brief moment, the sheer volume of cheering, coupled with the euphoria of completing this epic race was breathtaking.  Another few strides, and finally I heard from the announcer what I was waiting for, “You are an Ironman!”   Finally, I was done. 15 hours, 45 minutes. I The Food Issue | www.willametteliving.com

had started the journey at 6:10 am and finished a little after 10 pm. I received my medal, gathered my thoughts and met my steadfast cheering section. I met my son, Lenny, who had finished nearly 2 hours before, and hugged my best friend, my wife.   It would be 1 am until I would finally settle down for some well-deserved rest.  Ken, Pete, my wife, and I had a beer around midnight to reminisce about the day’s event.  We all had challenges, and Ken, Pete, Lenny and I all finished our races.   A day later I went back to the now infamous Mile 100 sun-baked driveway.  I had stopped prior at a local grocery store and purchased a small cylinder of salt along with a card. The family and the young girl who lived at the house were not home. I placed the card at their door with a thank you note and in part wrote “a small gesture of kindness can have an invaluable effect on another. Thank you so very much for helping me on my journey.”   I have since reflected on the race. I would have never realized how much I would learn from competing in an Ironman race.  I came to find out that I was slowest in my age group for the bike portion of the event and yet I would regroup to finish 90th out of 111.  Back at mile 100, I could have earned a DNF for the race.   I learned that whether you are competing in an Ironman event or faced with any challenge in your life, you must not let the bad voice speak. You must stay positive.  You need not worry about the big picture, but rather focus on one step at a time.  Then focus on the next step.  And sometimes, you might just need a pinch of salt to achieve your goal. NOTE: Although Bill’s account of rolling around on the ground is kind of funny, consuming large doses of salt can be no joke! Upon returning to Corvallis and consulting with his physician, Bill discovered that consuming high doses of salt, for any reason, can be life threatening. Consult your physician before attempting any major physical exercise. 35


BENSON’S INTERIORS Since 1946

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Mid-Willamette Valley

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P RESENTED B Y T HE L IONS

Oregon Mid-Valley Road Race

Gobbler’s Revenge HALF MARATHON 10K 5K WALK

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Cauli-Facts

C

auliflower, like Cabbage and Bok Choy, is a part of the cruciferous family, stemming from the New Latin word Cruciferae meaning “cross-bearing,” with the four petals of the leaves resembling a cross.

Consuming white food is oftentimes discouraged in a nutritious diet, but cauliflower breaks the rule. In addition to offering rich nutrients, cauliflower also comes in vibrant, varietal colors, including purple, orange, and green.

A typical cauliflower can grow from 8 to 30 inches in both height and width, weighing an average of one pound. In 2014, Pete Glazebrook set a Guinness World Record for growing the largest cauliflower The nutritional content of in existence, weighing in at 60 cauliflower scores as one of the highest on the Aggregate pounds, 9.3 ounces! Nutrient Density Index

W W W. O M R O A D R AC E . O R G 38

Leaves protect the cauliflower head from the sunlight. Without the leaves, a bunch of yellow flowers would appear and the cauliflower would be inedible.

Willamette Living Magazine October / November 2018


In-season: cauliflower (ANDI), a score assigned to whole foods that contain the highest nutrients per calorie. Cauliflower supplies a mere 27 calories per cup and is a rich source of folate, pantothenic acid, biotin, dietary fiber, and vitamins C, K, and B6. Vitamin C supplied by cauliflower promotes skin health by assisting in collagen production. Vitamin C also boosts the immune system and contributes to brain function. Although cauliflower supplies a rich nutritional value for all, low-carb dieters can relish in it, and the many ways it can be prepared. Cauliflower can mimic the textures of its higher carb counterparts, including potatoes and rice, without copious calories

and carbs; a whole medium head of cauliflower supplies a total of 29 grams of carbohydrates! One cup of chopped cauliflower supplies 320 milligrams of potassium all for a mere 27 calories, which is only 100 mg shy of the potassium-supplying banana, offering 422 mg at 105 calories. For the same calorie equivalent, that’s 4 cups of cauliflower and 1,280 mg of potassium! Cauliflower may reduce the risk of cancer, all thanks to a compound it contains known as sulforaphane. But to obtain the cancer-protective effects, it is suggested to consume the cauliflower raw, as heat has shown to kill and harm the beneficial enzyme.

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The Food Issue | www.willametteliving.com

39


Pump or Water Issues? Relax...

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Gameday Cauliflower Dip 1 head cauliflower, cut into bite-sized pieces 6-8 strips bacon 3 green onions, sliced 8 oz. mushrooms, sliced 10-12 asparagus spears, sliced (optional) ½ cup mayonnaise ½ cup sour cream 2 cups cheddar cheese

Le Patissier

Preheat oven to 350°F. Cook bacon in a skillet, until crispy. Drain on paper towels. Discard grease. In the same skillet, sauté cauliflower, green onion, mushrooms, pepper and asparagus for 6-8 minutes, adding ½ cup water to steam veggies; drain. In a large bowl combine sour cream, mayo, cheese and ½ of the crumbled bacon. Add cauliflower mixture and stir well. Place in 9x13 baking dish and sprinkle remaining bacon over top. Bake 10-15 minutes or until cheese is melted. Serve with tortilla chips and hot sauce.

Super-Easy Beer Battered Cauliflower Buffalo “Wings” 1 head cauliflower, cut into bite-sized pieces 3/4 cup all-purpose flour 1/2 tsp Black Pepper 1 bottle of beer (your choice) 1 Bottle of “Wing Sauce” -- any supermarket. First prepare simple beer batter: place flour, and black pepper in a bowl. Add beer slowly while whisking. Once batter is the consistency of a light pancake batter, dip cauliflower florets in batter and deep-fry in pan of hot oil. When browned, drain on a paper towel and toss in a bowl of wing sauce to coat. Serve with bleu-cheese dressing and celery sticks. The Food Issue | www.willametteliving.com

French Pastry Savory Dishes Wedding Cakes Special Events

All prepared in-house from the freshest ingredients available.

541-752-1785

956 NW CIRCLE BLVD CORVALLIS

Vive la France ! 41


Delicias Valley Cafe

del Alma

Owners Lupé & Carlos invite you to come have breakfast, lunch or dinner. Delicious, authentic Mexican foods prepared in-house.

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

Fresh ingredients & skilled chefs combine to bring you savory dishes your whole family will love.

Menus and more at: delalmarestaurant.com

Mon - Sat: 8:00 - 9:00 Sunday: 8:00 - 8:30 Breakfast Buffet Sat & Sun Only: 9:00 - 12:00 933 NW Circle Blvd in Corvallis

(Across the street from Market of Choice)

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Open for dinner Mon - Thurs 5:00 -- 9:30 Fri & Sat 5:00 - 10:00 136 SW Washington Ave Suite 102, Corvallis 541-753-2222

Novak’s Hungarian Opened in 1984 by Joseph and Matilda Novak, Novak’s is Oregon’s only Hungarian restaurant! Today, locally sourced ingredients, sustainable practices, and the same love from the “old country” goes into every dish. Mon, Wed & Thurs: 8:00 - 8:00 Friday: 8:00 - 9:30 Saturday: 7:30 - 9:30 Sunday: 7:30 - 4:00 Closed on Tuesdays 208 2nd St. SW in Albany 541-967-9488 www.novakshungarian.com

Kaiyo Sushi Albany’s new sushi sensation. Kaiyo Sushi is the place for a quick lunch meeting, date night, or family night out. Watch as expertly prepared sushi floats past your seat on our conveyor, and pick your favorites. Sashimi, sushi, vegetarian and vegan options -- even dessert. A taste of Japan, in Albany. Come by today and have some sushi! Open 11 am to 10 pm 2826 Santiam Hwy SE, Albany, OR 97322 (Next to Elmer’s)

New Morning Bakery

A local landmark for over 30 years. Our bakers and chefs are at work around-the-clock preparing all your favorite dishes and baked goods using only the finest ingredients. Breakfast, Lunch, Dinner, or anything in between. Now offering catering too. Mon-Sat 7:00 - 9:00 Sunday 8:00 - 8:00 219 SW 2nd St. Downtown Corvallis NewMorningBakery.com 541-754-0181

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

(541) 497-2622

42 42

Willamette Living Magazine October / November 2018


Brow & Eyeliner

   -     -  

Cheryl Lohman Q. Will my insurance cover this procedure? A. Yes! Most insurance plans cover Areola Repigmentation because it is considered part of the overall medical treatment for breast cancer.

Breast Cancer Awareness Month is a good time to talk about some of those details. Following surgery -- whether for a single or double mastectomy -- you and your medical team may determine that breast reconstruction is right for you.

Q. Will it hurt? A. Most patients don’t experience pain. Topical anesthetics are used to keep you comfortable throughout the procedure.

With a single mastectomy, we work to match the color and size of the existing areola. With a double mastectomy, we can help you design the areola color and placement. Scarring can also be camouflaged with permanent makeup techniques. Best of all, the technology behind Permanent Makeup lets us achieve some amazing and very realistic outcomes that appear 3D! Here are a few queries about using Permanent Makeup for Areola Repigmentation that many patients like you have:

AFTER

Eyebrows - Eyeliner - Lip Color Corrective - Areola Repigmentation

Breast cancer patients find themselves navigating a whole new world, even after successful treatment. How can you get back to looking and feeling your best after you’ve just been through so much?

Here’s where Permanent Makeup plays an important role. Permanent Makeup, also known as micro-pigmentation, cosmetic or paramedical tattoo, can be used to recolor the areola and nipple area after breast reconstruction, giving you a more natural look.

BEFORE

Lip Color

New World for Breast Cancer Patients

Q. How do you find the right person to do Areola Repigmentation? A. Areola Repigmentation should be performed by a trained and highly qualified permanent makeup professional. Select a professional permanent cosmetic specialist who is a member of the Society of Permanent Cosmetic Professionals (SPCP), the worldwide association dedicated to professional practice in the field. You’ll also want to meet with the practitioner you’re considering to review actual client photos and ask questions. Never select a permanent makeup professional based solely on who has the lowest price; this isn’t a procedure you want to bargain shop for. After Areola Repigmentation, many patients share that they feel whole again. If you or someone you love is a breast cancer survivor, this Permanent Makeup procedure is worth considering to enhance your confidence and help you completely recover from your challenging journey.

Cheryl Lohman of Oregon Permanent Makeup is an Oregon Licensed Permanent Makeup Artist and Esthetician, and is a Lifetime Member in the Society of Permanent Cosmetic Professionals. For more information you can reach her at 541-740-1639 or visit her website at www.OregonPermanentMakeup.com.

‌.

‌

   

 

  

FREE Consultation by appointment...

Call: 541.740.1639 or visit: www.OregonPermanentMakeup.com Cheryl Lohman Oregon Licensed

Pat Malone

For Benton County Commissioner

Pat has been endorsed by State Senator Sara Gelser (pictured left) and many other community leaders.

PAT’S DEEP ROOTS AS A LOCAL BUSINESS OWNER AND COMMUNITY VOLUNTEER MEAN HIS PRIORITIES REFLECT BENTON COUNTY VALUES “I will continue the work of health care transformation, promote sustainable environmental protection and create common goals through community involvement, pragmatism, and building consensus using my stewardship skills and business acumen.� - Pat

For more information, please visit votepatmalone.org

The Food Issue | www.willametteliving.com

43


The Hot Ticket Hood River County Fruit Loop Fall Harvest Celebration Throughout Fall Multiple Venues

www.hoodriverfruitloop.com

Portland Independent Film Festival

Barn Dance & Pig Roast

October 22 -- 28 Multiple Venues

October 20, 6 -- 11 pm The Oregon Garden

www.portlandfilmfestival.com

www.oregongarden.org

Disney on Ice: Dare to Dream Yachats Celtic Music Festival November 9 -- 11 Yachats Commons

October 28 - 12:30pm Moda Center, Portland

www.centerportland.com

www.yachatscelticmusicfestival.org

VegFest

October 20--21 Oregon Convention Center

www.nwveg.org

Warren Miller’s Face of Winter October 19 McDonald Theater, Eugene

www.mcdonaldtheatre.com

Wine Country Thanksgiving November 23 -- 25 Throughout the Willamette Valley

www.willamettewines.com

44

Willamette Living Magazine October / November 2018


COLLEGE OF LIBERAL ARTS | SCHOOL OF ARTS AND COMMUNICATION

SAC Presents 18-19 BRANFORD MARSALIS QUARTET Sun, Oct. 14, 2018 | 7:30pm

TURTLE ISLAND QUARTET with PIANIST CYRUS CHESTNUT

THE OREGON SYMPHONY Fri, Jan. 25, 2019 | 8pm

Sat, March 9, 2019 | 7:30pm

CHILDSPLAY

Wed, Nov. 14, 2018 | 7:30pm

JENNY SCHEINMAN & H. LEE WATERS

FLAMENCO VIVO CARLOTA SANTANA

KANNAPOLIS: A MOVING PORTRAIT Sat, April 6, 2019 | 7:30pm

Fri, Feb. 8, 2019 | 7:30pm

ANGELIQUE KIDJO

SEASON AND MINI-PLAN DISCOuNTS AVAILAbLE ThROuGh OCT. 14

Sat, Jan. 19, 2019 | 7:30pm

For tiCketS And inFormAtion go to: liberalarts.oregonstate.edu/SACpresents

Dr. Martin Luther King, Jr. Celebration Special Event

An SAC Presents Special Concert

The Vienna Boys Choir Saturday, Nov. 17, 2018 | 2:00 & 4:00pm at the First United Methodist Church TICKETS: Adults $15 in advance, $20 at the door. Youth $10 in advance, $15 at the door. OSU students free with ID.

PURCHASE TICKETS ONLINE AT: liberalarts.oregonstate.edu/SACevents

PA N T O N E P R O C E S S   B L A C K

PA N T O N E D S   4 2 - 4 U

PA N T O N E D S   2 1 1 - 4 U

PA N T O N E D S   2 8 1 - 6 U

PA N T O N E D S   5 6 - 1 U

PA N T O N E D S   3 2 5 - 2 U

PA N T O N E D S   2 3 3 - 4 U

PA N T O N E D S   1 4 8 - 2 U


Historic Nye Beach

Nye Beach Wine Cellar

Buy Local • Buy Handmade

Colleen Caubin Anja Chavez Victor Guchov Cynthia Jacobi Katy Lareau Jenny Manilla Alice Martin Alita Pearl Frances Van Wert

258 NW Coast St.

541-574-9070

for Artsake Gallery A Co-op of Local Artists

255 NW Coast St.

541-265-3292

Jovi

Queen of Hearts

Gifts & Lingerie 232 NW Coast St. Suite B

541-265-8220

708 NW Beach Dr.

541-265-2118

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. Winter Hours Sunday-Thursday 11am-9pm Friday and Saturday 11am-10pm

www.nanasirishpub.com 613 NW 3rd St.

541-574-8787

The Waves of Newport Oceanfront Motel and Vacation Rentals on the Oregon Coast at Newport

729 729 Nw Nw Coast Coast Street Street Newport, Newport, Or Or 97365 97365 For For Reservations Reservations Call Call 800•480•2477 800•480•2477 www.innatnyebeach.com

NB_localAd_3.60x1.78_orange.indd 1

wavesofnewport.com 613 NW 3rd St.

Newport, Oregon 5/25/13 8:22 PM

Ocean View Rooms Ocean View Vacation Homes • Wi-Fi • Indoor Pool, Spa & Sauna • Walk to Nye Beach

541-265-4661


The LaSells Stewart Center THE premier

2018 October and November Events For a full listing of events, visit: lasells.oregonstate.edu

CONCERTS AND PERFORMANCES

performing

Oct 12

7:30 p.m.

The Emerald City Jazz Kings - In the Mood

arts, meeting,

Oct 14

7:30 p.m.

SAC Presents The Branford Marsalis Quartet

Oct 24

7:30 p.m.

OSU Wind Ensemble

Oct 25

7:00 p.m.

Corvallis-OSU Symphony - Stars of the Orchestra Auditions

Oct 28

3:00 p.m.

Portland Youth Philharmonic - Sponsored by Corvallis-OSU Symphony

Nov 2

6:00 & 8:30 p.m.

the Corvallis

Nov 4

4:00 p.m.

Corvallis-OSU Piano International - Lukáš Vondráček

Nov 14

7:30 p.m.

SAC Presents Childsplay

area, located

Nov 18

3:00 p.m.

Corvallis-OSU Symphony: Bernstein 100

Nov 27

7:30 p.m.

OSU Wind Symphony

Nov 30

7:30 p.m.

Corvallis-OSU Symphony - Holiday Concert

and conference center serving

on the Oregon State University campus.

Fall Family Weekend Show

LECTURES AND PUBLIC EVENTS Oct 5

6:30 p.m.

College of Engineering’s Dean’s Distinguished Lecture Series Innovating Our Energy Future - Dr. José N. Reyes, Jr.

Oct 15

6:00 p.m.

OSU150 - Celebrating Global Impact

Oct 23

10 a.m. - 7:30 p.m. OSU150 - The Promise and the Peril of Artificial Intelligence

and Robotics Symposium with Keynote, Jacob Ward

ART EXHIBITS AND RECEPTIONS Oct 1 - 31 Oct 4 6-8:00 p.m.

Exhibition A Celebration of Oregon State University’s Landscapes Reception A Celebration of Oregon State University’s Landscapes

The LaSells Stewart Center

875 SW 26 Street Corvallis OR 97331 541-737-2402 oregonstate.edu/lasells

Complete listing of all upcoming events including latest updates and ticket information:

lasells.oregonstate.edu


A Smart Home Community in Corvallis, Oregon!

New Homes from the High $400’s Legend at Sylvia includes a mix of single-level homes and main-level living in Modern Farmhouse and Cottage Architectural Styles. These centrally located homes are near the OSU campus.

Features Include:

• 2,100-2,900 SF • Main Level Living • Up to 4 Bedrooms • Smart Home Automation Features • 3-5-10 Warranty • Legend’s Exclusive Energy Bill Guarantee

Move-In Ready Fairbanks Modern Farmhouse

Model Home: 1164 SW Sylvia St. Hours: Sat & Sun 11am-3 pm, Wed 5-7 pm & by Appt Call Us: (541) 760-4742 Email: Sylvia@LegendHomes.com

LegendHomes.com/Sylvia See Sales Representative for details. All information subject to change without notice and may not be reflected in our models, displays or written materials. Built by Legend Homes, CCB #55151.

Profile for Willamette Life Media

Willamette Living Oct/Nov 2018  

Our Fall Food Issue with plenty of local events, art and entertainment.

Willamette Living Oct/Nov 2018  

Our Fall Food Issue with plenty of local events, art and entertainment.