Willamette Living April/May 2020

Willamette

LIVING April/May 2020

The lifestyle magazine for Oregon’s Willamette Valley

VegieNation

The Plant-Based Issue

+ From Forks over Knives, and The China Study, Our special guest for this issue, Dr. T. Colin Campbell

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Anniversary Issue!

Celebrating

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The Tillamook Coast

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Our Annual Best of the Valley Winners!

Fifty Miles of Art in the Valley Fun & Fireworks on the Tillamook Coast

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Wellness Retreat

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In This Issue...

April/May 2020

12

Plant-Based Pioneer Dr. T Colin Campbell

Regulars 14 Art in the Mid-Valley 22 The Bookshelf 38 Real Estate Update 39 Sten: On the Money 40 Style 41 Gardening With Brenda 42 Kris on Health 44 Vegigraphic

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Robert Cheeke On the Cover:

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Tillamook Farms

coming in the June/July 2020 Issue

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The Best of the Valley

Farmers Markets

Dr. T. Colin Campbell https://nutritionstudies.org

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From the Home Office (for real) in Corvallis...

Publisher's Update Wait, what?

Are you kidding me? Who had "global pandemic" on their calendar for this month? Not me!

As I type this, Her Majesty the Queen is delivering her 4th televised address address in 66 years--aside from her annual Christmas address. On average, that's one TV appearance every 16 years. Our leaders could learn from the Queen.

It's was reassuring to see when this all started, all of my neighbors fell in line immediately. Six feet apart, walking in the middle of the road, but mostly staying in. Volunteering to help others, and creating facebook pages to help our local restaurants. Good job Willamette Valley.

Scott Alexander, Publisher, day 18

Small Hans, Floor Supervisor.

Milk Bone stockpile advisor.

Sporting the spring pandemic look, we work from home all the time, but suddenly we want to go out!

Note: while we always try to bring you accurate information, many of our advertisers have disrupted schedules/lives, so call first, be patient, be kind.

Regular readers are probably aware that I encourage you to patronize our advertisers in every issue--they are the reason you are reading this magazine for free. But this time, seriously, those of you who can, please order takeout, buy gift certificates and pledge to yourself that when this is over, that you'll show yourself and shop local. We hear that a lot, but if there ever was a time it's now, well, soon! Most business people I know have applied for the federal disaster aid. None of them have seen a check.

We applied. I hold little hope of seeing anything happen soon. While you're at it, if you've been thinking of subscribing for home delivery, now would be a good time.

The business at hand: this issue is a salute to the plant-based eating movement that

is really picking up steam worldwide. It's not to harass or guilt you into not eating animals. Although, plants don't contain viruses that cause plagues-- just saying.

Don't get me wrong, I've eaten my share, and probably some of yours, of meat in my life. My blood type is ice cream, and it's a wonder I haven't sprouted feathers. So please take this issue as just a suggestion.

Maybe it would be good to try a few vegetables now and then.

We planned the theme for this issue months ago, so you can imagine my surprise when I got an email from the publicist for Dr. T Colin Campbell. He's pretty much THE guy when it comes to plant-based eating. He's been researching this type of eating since way before it was the trend, and practicing what he preaches. I asked if he'd like to give us his two cents and he obliged. Also in this issue, Robert Cheeke, local Corvallis boy turned international bodybuilding champion.

Those of you who think you need meat protein to build muscle, think again.

I hope this issue finds you and yours well and staying that way. Keep scrubbing those hands, stay in your house. I'll see out and about soon, but not too soon!

Scott

www.willametteliving.com/subscribe We've made a change on the website!

For a long time now, we've had a stream of our Instagram posts, but now you can share your favorite Willamette Valley Pics too!

Just add the hashtag: #WillametteLiving to your description, and your photos will show up on our web site. Got new products?

Having a special event? Trips to your favorite outdoor spots? A particularly cute dog? Winery fun? Get 'em on there!

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Willamette Living Magazine April / May 2020

WHAT'S HAPPENING AT

RIVER GALLERY Laurie Chambreau My art education began at the knees of my mother and father. Observe, look intently, pay attention, be aware of your world. These lessons were taught exploring the old family homestead in the Tillamook Forest and on Sunday drives standing in the backseat of a 1957 baby blue Chevy Bel Air. Mom was country. Dad was city. New plowed fields as smooth as velvet and night skylines of line and light with the shimmering Willamette River in the foreground. These things I remember, vividly. I was 5 years old.

By ten years of age, music had filled my world. Piano and violin lessons. Young Musicians Orchestra, directed by Sister Ann Miriam. Playing softball with us, after practices she would race around the diamond, her black habit streaming and red high tops hitting the dirt...beating the ball home. The 60's had begun.

I came of age amidst the juxtaposition of war and peace, guns and flowers, rock and roll.

I enjoy exploring the abstract and opposites in life.

Brother Red is no typical Oregon wine.

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What a journey life is, multi-layered and faceted. In many ways I still see the world through the fresh eyes of a young girl. My art reflects those earlier lessons. I am excited by color and line, texture and tone. Whatever medium I use will always reflect, intimately, the world I observe.

Window Art Theme - Animals!

Animal figures have been portrayed in cultural art for many thousands of years.

As artists we develop ideas into something that transcends representation. Our sculpture doesn't have be realistic in order to be recognized.Work is often more compelling when it is simplified or stylized.

The participating artists are: Andrea Peyton Dale Bunse Gerry Brehm Gary House Paul Gentry Paul Gentry is a printmaker, painter, and mixed media artist whose focus is depicting the rural landscape that surrounds his home and studio in Independence, Oregon.

Since 2001 he has specialized in wood engraving, a form of relief printmaking known for its technical precision and demanding technique. When he's not making prints, he devotes time to painting in acrylic and watercolor, as well as working in other mediums, including assemblage and hand-built ceramics.

In addition to his involvement with the River Gallery, Paul is represented in Portland by Print Arts Northwest and the Portland Art Museum Rental/ Sales Gallery and in Seattle,

by Fine Impressions Gallery.

He has exhibited extensively, including the national Small Works Exhibition at Washington Printmakers Gallery in Washington D.C. and the Portland/Nicosia International Print Exhibition at Opus 39 Gallery in Nicosia, Cyprus. Gentry is a member of the Northwest Print Council and the Wood Engravers Network.

www.willametteliving.com

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Interview

Dr. T Colin Campbell We are very fortunate to have one of the original plant-based pioneers join us for our “Veggie Nation” issue. Dr. T Colin Campbell has been researching the benefits of a plant-based diet since way before it was cool. He’s the source of correct information regarding plantbased diets. And yes, you can get plenty of protein without any help from animals.

From Wikipedia: Thomas Colin Campbell (born March 14, 1934) is an American biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University.

Campbell has become known for his advocacy of a low-fat, whole foods, plant-based diet. He is the author of over 300 research papers and three books, The China Study (2005, co-authored with his son, Thomas M. Campbell II, which became one of America's bestselling books about nutrition), Whole (2013) and The Low-Carb Fraud (2014).

Campbell featured in the 2011 American documentary Forks Over Knives.

Campbell was one of the lead scientists of the China–Cornell–Oxford Project on diet and disease, set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart, and metabolic diseases. The study was described by The New York Times as "the Grand Prix of epidemiology".

The following is a Q and A with the doctor.

WL: Of course, there are die-hard (or sooner?) meat eaters who will never believe any of this is beneficial. I waver myself at the smell of a barbequing T-bone, or a slice of Brie. But the evidence

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Willamette Living Magazine April / May 2020

is starting to seem convincing that eating more plants is a good thing to do if out of a desire to improve one’s health, slow climate change, or simply out of compassion for “factory farmed” animals.

Even if people were to eat just a few meals a week consisting of plants, that seems like a good thing to do.

Do you agree?

Dr. C: Two answers.

1. I like to answer by relying on the scientific evidence. The evidence does not show convincing evidence that every person must be 100% to enjoy the benefits. But, there also is no reliable evidence of adverse effects with a 100% WFPB diet. Thus, I like to call 100% a 'goal', everything to gain and nothing to lose.

2. Although adjusting to this diet is difficult for some at the beginning,

taste preferences change within one, perhaps two months, so much so, that one finds it difficult to realize that they once liked the old food.

WL: My daughter and I made a pact to adopt a vegan diet last year, and we were doing well, but I caved in at Thanksgiving -- at the sight of Turkey and Gravy. I must admit, after the initial shock to my body, or maybe just my mind, of not eating cheese wore off, I started to feel like my blood was circulating more than it has in a while. Now that we’re into a new year, I’m having another run at it.

Unlike smoking, there is no “meat patch.”

What advice do you have for the aspiring plant eater?

Dr. C: Stick it out, know that the evidence is convincing for all.

WL: I’ve also been following your friend’s

son Rip Esselstyn for a while and listening to his podcast.

An aside for our readers: Rip’s father is Dr. Caldwell Esselstyn who has collaborated on a lot of work with Dr. Campbell, and his son Rip is a gifted athlete who was also a fire fighter and wrote the “Engine 2 Diet” book – google it, quite compelling.

to see if this was true. IT WAS. We could turn cancer development on by increasing milk protein and turn it off by decreasing it, or by switching to a plant-based protein. With more funding, all public money and it was generous, I have continued my work continuously for almost 65 years and the results have been almost earth shattering.

Rip seems like he’s been bestowed with some genetic physical abilities. I’m guessing that if I ate a carrot, and he ate a hot dog, he’s still defeats me in a triathlon -- by days – if I survive at all.

WL: In terms of the environment, how do the meat and dairy industries effect the planet? And what change would it make if people just cut back on meat a little? Say 10—20%?

How much does eating a plant-based diet effect one’s health after a life of meat, cheese, and milk?

Dr. C: Livestock rearing is the #1 cause of climate change, more than all the transportation sector combined! Much of that information started with The World Bank with my lecturing there. I also have lectured at the UN FAO (Food and Agriculture) headquarters in Rome (broadcast to more than 100 UN offices around the world) and to the European Union in Brussels.

Dr. C: For many, it is a life-or-death matter. For virtually everyone else, it's a benefit. And it can occur at any time in one's life.

WL: Do you eat a totally plant-based diet and if so, how long have you been at it?

WL: What do you suggest is the best path forward?

Dr. C: Yes, we started a gradual change about 1979-80, as my experimental research was becoming more impressive. Gradually changed over the next 10 years until our switch became complete except for occasional cheating. Now 22 in our immediate family (5 children, 11 grandchildren, 4 spouses, my wife and I). We all do it, except for one who very occasionally might have a hamburger.

Dr. C: Personally, eat plants and, publicly, join one of our Pods (local wellness groups) founded by my son Nelson (Director of PlantPure Nation) and directed by Jody Kass of Plant Pure Communities. Those Pods are now about 400 here and abroad, with about 250,000 members. Also, enroll in our online course at www.nutritionstudies.org.

WL: If I may be so bold, you seem quite fit, how old are you?

WL: Not only for individual’s health, but for the planet and mankind as a whole? Can we reach a healthy equilibrium given our growing population?

Dr. C: 86 and I take no drugs. My wife, at 79, does the same.

WL: Are there stages of “recovery” one can expect to enjoy after adopting a plantbased diet?

Dr. C: Stages occur gradually, seamlessly.

WL: Your website (nutritionstudies.org) says you’ve been doing this research for 60 years. People must have thought you were crazy in the beginning, no?

Dr. C: Of course, I thought the same because I was raised on a farm milking cows. Then, being the first to go to college in either side of my family, I ended up in graduate school at Cornell,

doing my PhD doctoral research with the objective of improving on our production of animal-based foods, working under a professor of animal science whose father was a butcher.

Then, in my fiat faculty position, I was invited to be the coordinator of a U.S. State department funded project in the Philippines creating a nationwide program of feeding malnourished children who were thought to be suffering because they did not have enough protein. But among groups consuming the most animal protein, I saw evidence that the children most likely to be susceptible to liver cancer, had the most cancer. That led to a 27year NIH grant to do basic lab research

Dr. C: Yes! WL: What else would you like our readers to know?

Dr. C: Learn how to cook--there are many excellent cookbooks, one (2 versions) by our daughter, LeAnne Campbell, the other by our daughter-inlaw, Kim Campbell, who also presents workshops and classes.

WL: How can we follow your work?

Dr. C: Go to our website www. nutritionstudies.org and sign up for the newsletter. Read The China Study (2005) and Whole (2013). www.willametteliving.com

13

Art

Art In The Mid-Valley

By Brian Egan Note: we’ve done our best to bring you art events, but call to confirm, and remember, six feet of personal space!

Spring is in the air and what better way to find relief than to visit the Corvallis Spring Garden Festival on Sunday, May 3rd in the Arts Center Plaza. Along with the usual flowers, herbs, and shrubs you will find garden related art to decorate your yard and garden. The Arts Center will have a booth selling custom made birdhouses that have been decorated by local artists (see photo example). Other booths offer garden sculptures, stepping stones, and items to beautify your outdoor spaces. The event starts at 10am and ends at 4pm.

The Plaza is located between 7th and 8th Streets on Madison Avenue.

Gail Owen

Marcy Baker

The latest exhibit at The Arts Center titled “Six Women Printing” features female artists from Corvallis, Portland, and Eugene, each using a special approach to their chosen technique.

Gail Owen of Portland specializes in lino cut reduction prints. The same plate is used for all colors, each time cutting away more material. It requires careful planning and analyzing how the colors will overlap. Jessica Billey of Corvallis works in woodcut and created smaller pieces specifically for this exhibit, although she has previously exhibited larger work at The Arts Center. Edith Wolfe of Corvallis uses a traditional technique in a new material: dry point in Plexiglas. In dry point the artist scratches directly into the plate and the burr will give a soft line. Julia Lont of Corvallis works in letterpress, developed to be able to print text, combined with images. Lont is mostly focusing on images, but combines text as well. Her Farmers Market poster is a collectible!

Suzan Ponsioen of Eugene uses a technique which is strictly speaking not a printing technique, but photography.

She builds small still lifes of transparent objects and then uses cyanotype printing to create abstracted images from these objects. Marcy Baker of Portland makes collages or chine collee from parts of her own prints, and uses many different hybrid printing methods. This show runs from

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Willamette Living Magazine April / May 2020

artists will be available to explain the group’s process as well as their individual engagement and interaction with one another’s art. Both the reception and exhibit are free and open to the public.

The concept at the center of the exhibit and the artists’ process is modeled after the call and response form common in music. This group of eight artists skilled in diverse mediums applies the concept to art. Each artist creates a piece. This is the Call. The other artists create Responses.

It’s an open-ended, artistic dialogue. The exhibit is organized into eight clusters: A Call surrounded by seven Responses.

Birdhouse

April 16th to May 23rd with a reception on May 21st from 5:30 to 7:30pm.

Corvallis Art Walk (CAW) will take place on April 16th and May 21st with all the regular stops in the Downtown Corvallis area. Go to www.corvallisartswalk.com for a list of venues.

Next at the Guistina Gallery The 9th Annual Call and Response exhibit titled “In New Light” opens on May 2nd and runs through June 23rd. The opening reception on May 2nd from 6 to 8 p.m. will include a gallery talk at 6:30 p.m. The

How and in what form these artists will respond to one another is anybody’s guess. That’s one of the intriguing qualities of this exhibit, it’s always surprising. Participating artists include: Alice Ann Eberman, Sally Ishikawa, Rob Dudenhoefer, Jeff Gunn, Anita Cook, Marianna Mace, Karen Tornow and James Schupp.

ARTS CENTER HOURS Call for current info

Phone 541-754-1551

Studio Beatrice Beatrice Rubenfeld • Fine Art

541-456-4971 230 NW 6th St. Corvallis | Fridays 11-2PM or by appt.

Tuesday - Saturday 11 to 5

100% Acid-Free Materials Protect Your Piece Years of Experience - In Corvallis Since 1982 We Work With You to Create a Perfect Look

GALLERY

Clock, Play time, Ann Durley

Any Time is the Right Time for Art

Experience Makes the Difference

For The Latest Follow Us on Facebook

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

Vote online now: www.willametteliving.com

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Winners to be revealed in the June/July Issue!

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Willamette Living Magazine April / May 2020

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

WWW.TIMBERHILLAC.COM

Tillamook, Clean & Pristine

Farms in all Their Forms:

The Delicious Bounty of Tillamook County Whether you’re a vegan, shellfish connoisseur, or beef lover, there is something you’ll love on Oregon’s north coast. In Tillamook County, where cows outnumber people and a high percentage of the environment is farmed or fished, there are many ways to enjoy coastal grown and harvested bounty. Here are just a few of the many delicious choices.

JAndy Oysters Fresh, live oysters are harvested year-round from 50 acres of oyster beds in Netarts Bay, one of the most pristine bays on the West Coast.

Oyster farmer and JAndy owner, Todd Perman, says about 300 dozen of the delicious jewels are plucked from the waters each week, mostly medium, small and extra small, although large and jumbo are available by pre-order. JAndy also offers their special “ugly” oysters that are cosmetically imperfect but ideal for making homemade chowders.

At any one time, there are close to 20 million oysters at all stages of development in the oyster beds. They range from the 28-day-old “speckof-pepper-sized” larvae to the mature oysters that were set two years before. But eating them is the important thing: JAndy’s oyster bar is in downtown Tillamook at 703 Ivy Ave, where both fresh and smoked oysters are served. www.jandyoysters.com JAndy Oyster company’s oyster farm is on Netarts Bay, one of the cleanest saltwater bays on the West Coast.

Old House Dahlias Intrigued by the beauty and versatility of the dahlia, Mark Harvey started growing several varieties of this resilient flower in his Portland backyard in 2006. Today, he offers more 200 varieties of dahlias that, until recently, Portlanders could buy right from his front doorstep. However, when the demand for dahlias became too great to accommodate from within city limits, he moved the farm to 14 acres in Tillamook.

Be sure to visit during the Dahlia Fest

on two weekends, late August and early September. Learn about growing dahlias and their culinary uses (try thinly sliced raw tubers on salads). It’s the ideal place to see the varieties in bloom and place orders for the following growing season. Or visit during October for the Pumpkin Patch festival. www.oldhousedahlias.com North Fork 53 Coastal Retreat and Tea Gardens Tea that grows in the cool, moist climates of the Oregon Coast? Yes, and it’s warm and delicious. North Fork 53 grows

Camellia Sinensis (green tea plants) herbs, food, medicinal plants and flowers, all cuddled up next to the artfully restored riverfront farmhouse, where you can stay overnight. Farmers/proprietors Ginger and Brigham Edwards offers an organic farm breakfast, wood fired sauna and a complimentary tea bar. Want to try the tea now? Shop the online tea store and to see a calendar of upcoming farm tours and experiences. North Fork 53 also has a booth at the Manzanita Farmers Market. www.northfork53.com

www.willametteliving.com

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Shannon Michaelis of Brickyard Farms talks vegies with a customer while taking part in the Crave the Coast food festival in Garibaldi on the Tillamook Coast.

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Willamette Living Magazine April / May 2020

THE MAJESTIC THEATRE As a member of the Corvallis Parks and Recreation Department, The Majestic Theatre is a vibrant performing arts venue focused on supporting the creative energy of our local community! !B

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Jared Gardner, owner of Nehalem River Ranch, raises grass-fed livestock based on animal welfare practices.

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Brickyard Farms When Shannon Michaelis saw that Don’s Waterfall Farm was for sale in January 2014, she took a trip out to Tillamook, Oregon for the first time. After touring the property, she went come back home to Wyoming and her family’s working cattle ranch to write a business plan for what would become Brickyard Farms. On the one-acre lot, Brickyard Farms fits in three huge gardens tucked in-between six greenhouses, making it a paradise for plants and visitors alike. She specializes in non-certified organic and nonGMO produce, popular with local restaurants and customers of Tillamook Farmers Market.

As a member of the Corvallis Parks and Recreation Department, The Majestic Theatre is a vibrant performing arts venue focused on supporting the creative energy of our local community!

THE MAJESTIC THEATRE IN DOWNTOWN CORVALLIS • 115 SW 2ND ST.

For tickets and more info visit us at

www.majestic.org or call 541.738.7469

Shannon sells a variety of grown fruits and vegetables, which you can special order and pick up at the farm, or find an amazing array of vegetable and flowers starts for your own garden.

In addition to produce and plants, Brickyard Farms also makes gluten-free, dairy-free bread; jams; pickles; tea;Â herbal extracts; and dog biscuits. Follow the farm at facebook.com/ brickyardfarms Nehalem River Ranch The 100-acre Nehalem River Ranch, nestled in the lush and temperate Nehalem valley, is home to a rich diversity of flora and fauna that allows the livestock to thrive on verdant, year-round pastures. Rancher Jared Gardner and his family raise livestock humanely, where paddocks are buffered from riparian areas and managed using intensive rotations and a holistic planned grazing system. The food is not only healthier, according to Gardner, but better for the environment as natural, grass-based farming uses fewer fossil fuels, does not introduce chemicals or hormones into the environment or your food, decreases tillage and returns natural fertility to the soil.

Many Tillamook Coast chefs and restaurants seek out Nehalem River Ranch products, including The Schooner Restaurant, Offshore Grill, Salmonberry Saloon and Pacific Restaurant. Visit their website to order beef, pork, honey and cheese, or visit the farm by appointment. www.nehalemriverranch.com When visiting farms‌ Remember, all these farms are working farms. If visiting hours are not posted on their websites or Facebook pages, it’s always best to call ahead for an appointment. The farmers will very much appreciate it, and you’ll have an enjoyable visit, too.

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The compass is a trademark of Ameriprise Financial, Inc. 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. Š 2019 Ameriprise Financial, Inc. All rights reserved. (03/19)

www.willametteliving.com

19

Fitness

My Journey from Corvallis Farm Kid to Champion Vegan Bodybuilder Add More Color To Your Plate – A Plant-Based Approach to Wellness

By Robert Cheeke In my forty years, including a quarter century as a plant-based athlete, one of the things I am most proud of is being a native Oregonian with Corvallis roots. What started as a vegan lifestyle experiment in 1995, at Corvallis High School during an animal rights week my older sister organized, has developed into a career as a plant-based health and fitness writer. This lifestyle, turned fulfilling and rewarding career, has taken me around the globe giving lectures and signing books to diverse audiences from Asia to Australia to Europe and all throughout North America. But it all began in the Willamette Valley, and my hometown pride is with me wherever I go. It wasn’t a likely outcome for me to be a plant-based athlete and author, given my farming and Benton County 4-H upbringing, but here I am, and my career path is something I am also very proud of.

Once I learned that I could succeed in both health and fitness, not in spite of my plant-based diet, but perhaps because of my plant-based diet, I was eager to share my stories and lessons learned over the decades with anyone who would listen to me. Writing books, a childhood dream of mine, became my reality, and I am currently writing my fifth book in the area of plant-based health and fitness. What I would like to share with you now is one easy and practical step to add more color to your plate, therefore boosting your intake of vitamins, minerals, and essential nutrients, helping you perform at your best in whatever areas of health and fitness are important to you.

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Willamette Living Magazine April / May 2020

As a quick Nutrition 101 refresher, dietary cholesterol only comes from animal foods, fiber is only found in plant foods, and plants contain 64 times more antioxidants than animal foods. Adopting a plant-based diet has been shown to produce decreased rates in all causes of mortality. Furthermore, abstaining from animal protein, replacing it with plant protein, has been shown to prevent and even reverse many of our common degenerative diseases. The power of true health and wellness is in your hands, and it begins with what you decide to put on the end of your fork.

Here’s how it looks in the real world: If you’ve been told to eat kale for health benefits, but you don’t like kale, you may literally replace kale with cookies or some other processed snack. But if you actually like broccoli, even though it is a different type of vegetable without the same nutrition profile as kale, it is still a better option than cookies for overall health. But maybe you didn’t think of broccoli because you hadn’t made a list of your food preferences before. This approach has many benefits, including the inherent increase in nutrient diversity beyond what has become routine.

Here is one easy step to add more color to your plate (which adds more nutrition to your diet):

In essence, eat potatoes instead of potato chips or fries. If salads aren’t your thing, how about eating tomatoes, carrots, cucumbers, and peppers that often go on salads? If you love pizza, what about holding the cheese, but using artichokes, olives, mushrooms, and spinach as toppings, still increasing your vegetable (and nutrition) intake?

Determine what your favorite fruits, vegetables, and legumes are. Those will be the key foods to incorporate into your diet for maximum nutrient intake and absorption. What I have found over the years is that even if we know certain foods are good for us, if we don’t enjoy them, we will find other alternatives (which often happen to be heavily processed or junk foods we have grown accustomed to eating). If you can make a list of your top five favorite foods in each category, it will help you identify what you actually enjoy, and it will encourage you to shop for those particular foods. In turn, that will ensure those foods are incorporated into your daily nutritional intake, taking the place of foods that are far less healthy.

So often, when people aspire to add more nutrition to their plate, they are unsure as to what to eat. By identifying the foods you truly enjoy, and recognizing all the different colors, flavors, and textures they provide, you can simply look at your lists of favorite foods and start incorporating more color to your plate. Of course, fruits, vegetables, and legumes are not the only food categories, (they are just the healthiest), but I would be remiss if I didn’t mention walnuts and hazelnuts (which I grew up harvesting) from the nuts and seeds category, and rice and quinoa from the list of grains. If a list of five favorites gets a little old after a while, increase that list to your top ten favorites and watch the color on your plate resemble an iconic Oregon rainbow. Wishing you all the very best in plant-based health and fitness.

As a native Oregonian, which very likely shaped my food preferences, my list of favorite foods might look like this: Fruits:

Vegetables: Legumes:

Blueberries

Potatoes

Lentils

Raspberries

Cucumbers

Pinto beans

Strawberries

Peas

Black beans

Cherries

Green beans

Garbanzo beans

Peaches

Broccoli

Soybeans

optimal you achieve ." plan rmation to help sed nutrition of vital info ides a wealth while using a plant-ba Muscle prov Pro Athlete "Plant-Based rove your overall fitness, Physician, IFBB ily Medicine Fam health, and imp ified M.D., Board Cert Harriet Davis,

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PLANT-BASE

Robert Cheeke, Founder/President of Vegan Bodybuilding & Fitness, bestselling author, and plant-based athlete for 25 years. www.veganbodybuilding.com

"Robert Che eke is the convincingly frontiersman of eating plan demonstratingyou can plant-based bodybuilding ts and train , ing with skill be the best you can be, fullyapplied resis tance."

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21

Books Abbot

By Saladi Ahmed, Sami Kivela, and Jason Wordie This graphic novel is an interesting mash-up of genres, with elements of noir, hardboiled detective fiction, historical fiction, and the supernatural.

The main character, Abbott, is a strong and independent black woman who encounters racism and bigotry from her co-workers, supervisors, and others in 1970s Detroit. A journalist for the Detroit Daily, she is known for writing articles that expose painful truths most would rather not pursue. Things get weird when she sees some strange phenomena possibly connected to her romantic partner's death. The supernatural stuff becomes something she cannot escape and is ultimately responsible for squelching. With an absorbing storyline, satisfying conclusion, and amazing artwork, this is a quick and very enjoyable read.

-Bonnie

Atomic Habits

By James Clear I’ve read a lot of books on habit formation and, so far, this is the best one I’ve read when it comes to a concise and readable overview of what we know from the research so far about

habit formation and habit maintenance.

If there is one book you ever read about habits, I would suggest this one. The habit strategies the author presents are solid and firmly based in that research.

The author’s personal story is very interesting as well – he recovered from a very severe injury that required lots of small steps, patience, and time, which are the foundations of habit formation. I will be reflecting on and using this author’s advice for a long time.

-Bonnie

Dread Nation: Rise Up

By Justine Ireland

The Incredible Journey of Plants

By Stefano Mancuso Mancuso, renders his years of in-depth research in In this historical fiction-paranormal horror mash-up, it’s the Reconstruction Era following the Civil War, and the dead are walking the earth. That’s right – zombies. Under a government decree, Black Americans and Native Americans are rounded up and trained to fight the undead, though slavery has been abolished. Jane McKeene is completing her training at Miss Preston’s School of Combat in Baltimore, and is desperate to get back to her mother’s plantation.

Unfortunately, her propensity for trouble lands her in the middle of a politically and racially charged conspiracy, and she’s shipped out to the Wild West instead. This well-written novel explores race relations with no holds barred, even as it’s told through Jane’s amusing voice. A great read, and an even better audiobook! And, if you like this…there’s a sequel.

-Kristy

Librarian’s Picks

Corvallis-Benton County

PUBLIC LIBRARY

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Willamette Living Magazine April / May 2020

engaging and accessible prose.

Exploring some of the critical issues of our time; humanity’s devastating and ongoing impact on the planets and its plants, and the various theories behind exactly which human events were the first catalyst for climate change, Mancuso takes us on an eye-opening tour through a botanical history, from the polar ice caps to desert lands, desolate islands and ground zero of Hiroshima – all places where plants have thrived.

The Enchanted Hour: The Power of Reading Aloud in an Age of Distraction

read aloud, not only to children but with other adults. It has inspired me to carve out time to share my favorites with others, aloud.

-Tammy

By Meghan Cox Gurdon

The Lady and the Highwayman

By Sarah Eden

As I was raising my daughters, there was a lot of reading aloud. Even when they were able to read their own chapter books, we still enjoyed reading stories together until their middle school years. Decades have passed and this book is a strong reminder of those strengths that you build as you

You know...

All kinds of things happen at the library!

For more information visit: https://cbcpubliclibrary.net

Elizabeth Black lives a staid life in 1865 London as a headmistress and a respected author of silver-fork novels.

By night though, she writes penny dreadfuls: cheap, sensational literature featuring dashing highwaymen and gothic terrors. She writes these under a pseudonym, but her success gets the attention of Fletcher Walker, the former king of penny dreadful sales. He is a part of a secret society of writers committed to fighting for the rights of the lower classes. Fletcher’s unseating causes concern for the continued success of the secret society, so he sets out to find

his mysterious competitor. He enlists the help of Elizabeth, whose only goal is to keep everyone in the dark about her secret identity. The story unfolds not only through Elizabeth and Fletcher’s perspectives, but also through their installments of their respective penny dreadfuls. A quick read for those who love secrets and adventure with a touch of romance.

-Morgan

The Library Book

By Susan Orlean Susan Orlean re-opens the unsolved mystery of the most catastrophic library fire in American history, and delivers a love letter to the beloved institution of libraries.

The Library Book is a fascinating read with plenty of history, a mystery, and some colorful characters. A fun book for library

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 gazine • W Ma i

Best of t

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lley 2019 • W Va

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

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On the House

Farmhouse Kitchens

By Heidi Powell

Chic Farmhouse Kitchen (above) Contemporary Style (below)

As remodelers, we see a lot of home design trends come and go.

Some trends turn the corner as quickly as they come, while others become staples and stand the test of time. The farmhouse trend is one that has been around for quite some time now and isn’t showing signs of going away anytime soon. The surge in popularity is credited to the airing of HGTV’s “Fixer Upper,” which began in 2013, though some variation of this style can be traced all the way back to the ranch style farmhouses in the rural Midwest.

“It’s a style that perfectly blends coziness and functionality,” said one of our designers, Jayde, when asked why this style is still so popular. “Traditional details like dark wood tones combine with updated functional pieces like apron front sinks to create a look that we’ll be seeing for a long time.” The classic farmhouse sink is a great example of the combination of aesthetics and utility.

Originally made for butler’s pantries in 17th century England, they became quite popular as heavy duty laundry and dishwashing sinks. Today, we see the utility of these fixtures as something beautiful and practical.

One of the things our design team loves most about the farmhouse kitchen is that whether you choose to stick with classics or go contemporary, it’s still recognizable as a farmhouse kitchen. Our “Chic Farmhouse Kitchen” remodel leans more on the traditional side with a rustic wood countertop and columnlike details on the island. The antiqued cream colored cabinetry and traditional farmhouse sink top off the classic farmhouse look.

In contrast, this “Northwest Farmhouse Kitchen” remodel leans more contemporary, but is still very much a farmhouse kitchen.

The apron front sink, white shaker style cabinets, and rustic wood details are the epitome of the farmhouse style, while the open

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Willamette Living Magazine April / May 2020

shelves and bright white countertops bring it into 2020. The backsplash tile is the best of both worlds – the color and shape are modern and clean, allowing the handmade look to add a rustic tone.

So where is the farmhouse look headed? It seems likely that white cabinets will always be the go-to for this style, whether bright white or cream colored, antiqued or fresh. Blue and green are certainly making a comeback as accent colors, but we also expect to see even more raw wood tones and pieces made of reclaimed wood moving forward. Open shelving is beginning to shine in places where we once saw only glass front cabinets. As for the look as a whole, it’s safe to say that the farmhouse style is here to stay.

Heidi Powell owns Powell Construction in Corvallis.

She can be reached at: 541-752-0805 For more visit Powell Construction online at: www.powellconstruction.com

DESIGNING AND BUILDING

Your Dreams

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call us 541-752-0805

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kitchens | bathrooms | additions | remodels | new construction

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Santiam Place Wedding & Event Hall

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Your special place for: Locally owned and operated since 1962, The Clothes Tree provides exceptional quality merchandise and excellent customer service for all ages and sizes.

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Buy a suit and get a FREE custom shirt!* The Natty Dresser custom shirts are made to measure for a perfect fit.

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Willamette Living Magazine April / May 2020

541-758-4055

5th & Madison Downtown Corvallis

Art Alert Are you a fan of botanical illustration? If so, then you're in luck. The Biodiversity Heritage Library has released a huge collection of historical illustrations (168,825 of them) on flickr. They belone to the Smithsonian, but many are totally royalty and copyright free to use as you wish, like for magazine pages, or art for your kitchen? flicker.com/photos/biodivlibrary www.willametteliving.com

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When It's Safe to

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Hours of Operation Monday - Saturday 9am - 5pm Sunday 10am - 5pm

Check garlandnursery.com for any changes to hours of operation.

Waverly Paddleboats June 25 – September 6, 2020 Thur-Fri: Noon – 6:30pm Sat & Sun: 10:00am – 4:30pm $5/30 minutes

Please join us as we celebrate our 115th season, 2020-2021.

We are currently finalizing our concert schedule. Please visit cosusymphony.org soon for details!

28

3.6� wideLiving by 4.7�

Willamette Living Willamette Magazine April / May 2020 magazine advertisement

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a wm Bo

Ge ary St.

St.

Denver S t.

Geary

Geary Cir C ed

n e M ea d

Pi

n C ir.

St.

Ln .

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Oak

St. Pine

Main

St.

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3

Sherman

St.

Way T udor

Ma dison St. M adiso n St.

L afayette St.

Lochner Rd.

St. Marion

Wal

St. Way Tudor

Main

St.

St.

Hill St.

St.

32

ks o n S t.

35th

Madiso n

Laf aye tte

Jackson St.

Jefferso n St.

T hurston

R ailroad Ct .

Marion

S t.

R a il ro a d

St.

C re el

G St.

Ave.

Goldfish

Sherm an

Hill St.

St .

St.

Thurston

Jeffe rson

St.

Ly on St .

St. Lyon

Lyon

ak

Re d O a k C t.

Hi ll St. T udor Wa y

S t. ry

Mon tgome ay

21st Pl.

p o o i a S t.

Ca l a

Walnut St.

Highway

Benso n Bl vd .

S ta te Jon St.

Weldon Ct. Weldon Pl.

Meadowlark Ct.

St.

Old S alem Rd.

h

S ou t

Ma y vie w S t .

ye t te La fa

Sp yg

lW

In d u s t r ia

E lm St.

El m St. t en

Willetta St.

99E

Dr. W ill e tt a Pl .

W i llett a St.

M i k e S t.

P o n d e ro sa D r.

C a rro l P l.

Wilford Ct. W il fo rd Pl .

Warwick Ct. Warwick Pl.

Mackina w

Oranda St .

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n.

ge L p . i ll a e Dr. al

d D r.

C lo v e rd

Dr .

Green Ct.

D r.

C t.

us ta Au g

n.

Ct .

ss

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la

Ln .

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r C t.

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ve

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Ferg

D a ffo d il L

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Pl.

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S hady Ln.

Gre

Cottonwood Ln.

e D r.

D r.

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ak

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Park Te rrace

St .

Lib er ty St .

ay Br oadw Osp re yC t.

E l k Ci r.

Ct.

.

C hapm an Ct .

Kenw ort hy Rd.

ree Ln.

i r.

Sp en ce r

M e ad ow

Way Gibson

Kallie S t.

B r o a d w a y S t.

Penn y C r e s w e ll L n.

Gale St.

Lincoln St.

Hop St.

Bon nie S t.

C rittenden St.

n.

Deer Run St.

Ja c

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Av

e.

v

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Av e.

opher

H ighway

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A S t.

22nd

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Ox

Dr.

er R d.

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D

Cir.

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Dr.

18th

19 th Pl.

P l.

Chinook

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18th Pl.

Av e. leP l.

Bartley

e.

C aribou

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e.

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Cow b oy Ave.

A zalea A ve.

d

S t.

Av e.

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l.

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e Av e.

i

.

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ughbr ed Thor o

pr

kv ill e R d

C t.

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.

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M

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el

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ay

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D r.

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rt W

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r Te

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rd

ok

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io lR

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48th A ve.

Dr.

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.

Pl

De

B ecc a Ct .

41st Pl.

Av e Av

Ave.

Ave.

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at er D r .

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e

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14th

Ave.

2 8 th Av e.

t C

Av e.

Chi Ct .

port

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n to in W

Rio

3 2nd Ct.

l

Ave. Westw o o

40 th Ave.

Way sid

Ave.

23rd

Dr.

Ave .

Gusty Ave.

Chri st

Blue

N oah Av e.

M ill b r

r gree n St. ve E

De

B

po New

M a gnol i a W a y

O hi te W l.

Re d O a k P

Ave.

Ave.

Oxfo rd

27 t h Av e.

Page C t .

32nd Ave.

36th

Lansin g

H annah

Westcott Ave.

Ave.

k o o P l.

38th

l.

30th

Ave.

hart St .

lo P l.

ag a

ai rie

P

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2 4th Av e.

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n kl i nA v e.

Ave.

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th P l.

29th A ve.

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39th A ve.

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20th A v e.

e.

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ew

C

34th Ave. 35th Av e.

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Wrig h t Pl.

v e.

Esta tes ood

Ave.

Av

o n P l. ev

Ave.

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Ct. 25 th Ave .

D

Ave.

33rd

Rd .

Av e.

Ave.

32nd

Dr .

2 7th

2 9 th A

5t h A v e .

Ke rris da le

26 th Pl.

irie

la y C t .

Ave.

dP ra

rd 23

t.

Ave.

30th

G ra n

Wil lamett

Rosewood Man. Home Park

Ave.

e at he r dale Mobile Village

17 th

2 1st

C ine Erm

29 th

Ced

t.

23rd C t.

a rw

lC

Ch i c a

Ave .

Ave.

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Cir.

ir .

27t h

1 8th Ave.

22n d

Ct.

Ave.

16t h

20 th Ave.

go

Lo cus t

15 th

u n P l.

2 1st Ave .

Geary Pl.

Fr a

Shore

P l.

9 th A v e .

Dr.

Sh ore

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Spring Ave.

A lam ed a Av e.

n A ve.

Do g woo d

TimberLinn Park Walkways

L o ckw oo d P l.

Ci r.

n

r

Ave.

Knox Butt e Rd.

Av

St.

St.

Belmont Ave.

ie

Sout h

.

kwood

oo d

Nor th

ve.

7t h A

Loc us t

St.

k

ma n

Oa

Tyso n Pl . Brice C t.

Dun lap

Ave.

Waverly Lake Loop

ar C

2 5th Ave.

l. rP

M o rse L n .

8 th Ave.

16th A v e.

spe

.

Killd eer

Herit a g e W a y

D r.

Skyler

.

C leveland

St.

Harrison St.

Pine

S t.

Wa y

ow

Ave.

31st

Pl.

le m Sa

e Av

O ak w

9th A v e.

15th Ave.

Ave.

2 8th

Canal Ave.

P l.

Ave .

Mo rse

Gu sty Ct.

any Alb

Mason St.

Tudor

M ai n

Sh er

Ave .

St.

St.

an S t .

Pl .

St.

S her m

.

Oak S t.

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La

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St.

l.

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n St.

m

.

Lp

elmont L p

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on

B

Pl an

Be lm o n t Av e.

Sherma

a

Aland ale Ave.

M ors e L n.

D rew Pl .

Ch ap m

Pl. N el s

St.

Ta

a ra c k Ct .

St.

a C t.

St.

Sherm an

r

S i tk

Oak

3 6 th

St.

Je f f e

Ave.

a

Pine

36th Ave.

A

23 rd

33 rd A v e.

Way

R ed O

22nd Ave.

34th Ave. Th ursto n

5 1st A ve.

Be a

Wallace

Ave .

Ave.

Ave.

1 7th A ve .

Kn ox Bu tte Ave .

Ave.

14th

Colle ge Park Dr.

Joa n n

53rd

th C t.

49th Ave.

k

O tt e

.

la r d

36

Bla

t rC

K odi ak Ave.

St.

St.

C t.

E l k Ci r.

Black Bear Ave.

21 st Ave.

A ve .

nd

4th

5 th Ave.

.

d en

2 4th

Ave.

41st

A ve

Ave.

s sic a 's J e C t.

A v e.

38 th

R un

C t.

C oho A ve.

3 0 th

so n

Ct.

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lope Ci r.

Av e.

Ave .

h Av e .

38 t

mo n S al

Ave.

A ve.

l

53rd

rt en

C oug ar Ave .

Lyn x A v e.

Ma

C a rib o u

Dr.

Ma

El k R un

A ve.

27th 28 th

P l.

t h A ve .

n Ru

o o se R un M

S a l mon

B o bc at

St.

Pl.

37th A ve.

Sa lmo nC t.

Ave.

Ave.

3 6th A ve.

.

Ct ok no

Way

ia

Ly o n

Oak Creek Greenbelt Trail

Ave.

Ma in

po o

34th Ave.

L afayette

Cala

32nd Ave.

Powell

.

St

.

Pl

30 th

U m a tilla

rk

2 6th

29th

l.

ll a St.

Pa

Ave.

Wa ter A v e .

Queen Ave.

20th Ave.

24th Ave.

25th

Ave.

Ave .

Ave.

A ve .

Ave.

1 9th

rs o n C t .

ry

3 3rd Ave. D r.

18t h

22nd Ave.

Foxwo od Ct .

29 th Ave .

U m a ti

Easy

Groves Ct.

23rd Ave.

28th Ave.

P acifi c P

oo d

Periwinkle Path fe Jef

Lyon C t.

3 0th Pl.

Fir Oaks Ct.

La wnr idg e St.

ce

Li ber ty St.

Te rra

ke w

Madison

2 2 n d Av e.

1 2 th

16 th Pl.

2 4th A ve.

Ave.

Ave.

1 6th

1 0th Ave.

Ave.

14th

20t h Ave.

25th Av e .

29th

St.

18th Ave.

Ave.

21st Ave.

Av e.

15th Ave.

St.

2 2n d

r.

Fer

Pa rk La

Ave.

28th

H il l St.

15th Ave.

1 9th

Mo nta nya Pl.

Cr

M ad ison

ard

Ja ckson

ton St.

. ec t Ln

Ave.

Main St.

Hi ll St.

14 th

Av e .

Ave.

2 0t h

Ave.

5th

6th

Ave .

F ro nt

ak Pl. Old O

Ave.

13th

R d.

Ave .

1 1th

Ave.

12th

Hood St. T hurston St.

ow

Fer ry S t.

Pe rf

27th

Lafay ette St.

St.

St.

Q ueen W as hin g

t.

C

c rfe

Ave.

25th 26th Ave.

Dr.

.

10th Ave

e.

11 th Av

D

19 th Av e.

22nd Ave.

St.

Fer ry St.

Ave .

Ave .

Willamett e

4th Ave.

Ave.

6th

Linn Ave.

Ave. Salem

Ave.

2n d

7th Ave.

Av e.

7t h

St.

Ave.

21st

Jeffe rson

bin

Ave.

20th

Jack so n

Broadal

.

19th

Av e.

2 4th Ave.

Av e .

h

St.

Lp

d el rf i

Pe 2 5t

ia

e

L

d ar

St.

m

h rc

Cal apoo

m Su

O

t L n.

Ave.

Ave.

Ave.

7 th

9th

n Washi ngto

Ave.

Ave.

6th

H

.

18th

n ee Qu Ch ase

St.

15th Ave.

St.

e.

14th Av

16 th Ave

Ma ple

Ave.

5th

Av e.

Ave.

1 st

Dave ClarkSantiam Trail

9th Ave.

.

12th Ave Vine

F ern Pl.

11th Ave.

St.

17th Ave.

10th Ave.

Walnut

16th Ave.

t.

Pen n S

13th

Ferry St.

Willetta St.

ge St. Lawnrid

12th Ave.

15t h Ave.

8t h Ave.

.

9th Ave

City View Pl.

Tracy Ct.

.

7th Ave

St.

Ave.

Vine St.

St.

Ta kena St.

Libert y St.

8th

Walnut St.

El m

Ave.

7th

Maple St.

6th Ave.

Calapooia

5th Ave.

4th

ery St.

4th Ave.

3rd

Bak er St.

Swanson Park Connector

Bryant W a y

Rai lroad

St.

Ly on St. Ells worth St.

Ave.

3rd

1st Ave. 2nd Av e.

Montgom

Fer ry St.

Ba ker St.

Ave.

Ave.

2nd

t W ay

r Ave. Wate

Broada lbin

Ave.

Ave.

Front

De nve r

rk

r.

C le veland

Pa

D

H arr ison

k ena La ndin Ta g

1st

Br y an

Park

n

Wa ter

R iverside

r y D r.

Old Sal em R d.

S t.

Broa dway

D r.

V iolet C t.

Eliza C t.

r.

Ln.

North Ranch D

Broad way Park Te rrace

Gale .

Lp

.

St. Lincoln

Fi s her Lp.

C rittend en

Crocker Ln. Skylin e D r.

Fircr est Dr.

J uni per Ln.

Des ert P ine

E d ge

Emerald Oa k s Pl.

T u rn ing L e af

ira d a D r.

Chad Ave Patrick Ln. Pa trick Ct. .

H eig hts Dr.

Ashl Nor th

St.

St.

Lariat St.

North Heights Dr.

Whitmore D r.

Dr. Ln.

Grand view

Sun ny

Pulver Ln .

M

R a in w a te r L n .

St.

20

.

W ater Ave

14th Ave.

Kath ryn St.

Whirlwind

Hollyburn Ave.

Windy

Dun lap Ave.

r. rd D

.

Dr.

.

Rd

H ighw ay

13th Ave.

Cox Creek Trail

Ava lo n A v e.

Somerse t

wa od

Dr.

oin te

Fa irla ne St .

Sa gecr est Dr .

a m Pl.

St

.

N o rt h P

Pea co c k L n

Rd .

Lp.

Hickory

Ave.

Ave .

re

Trinity

Takena Landing Trail

A lt a mo nt Ave .

r. eD

Dr.

Muirfield

(P riv at e) Teak

. r on Ct Ca me

Earl

Ct.

d ow M ea

Ave.

Elean or Ave .

Ad ah Ave.

le

Oak m o r.

t

da

La ur e lhu rs t D

s id Cr ee k

Bernard

T railer Park

Dr.

er ov Cl

Ave.

M ill s t

F airwa y

Ave .

Dian

Alb any

Ln.

Pl. er

Be nton Pl. Bento n D r.

La f ayette Pl.

Ln.

C herry

L n.

Clov dal er e Pl.

David

F airm on

Sp ri ngw o o Peach Tree

Simpson Park Trail

14th Ave.

1 3 th A v e .

D ogwoo d L n.

Acre s Ln.

Picardy

16 th Ave.

R osa Ln.

V

Lp .

Green

c r es L n.

Cou ntr y

tt Pu

en A

Kizer Ave.

D r. air S t. n tcl M o e ro n m Ca

Lp.

L

n to n ho r

G re

E. T

res Ac

en

Scott Ave.

nt

to n

Map courtesy of our friends at Albany Parks & Recreation

rt

N eber gal l L p.

P l.

14th Ave.

Dr.

La ke

Jo n e s A v e .

Riv erbow A v e.

R d.

er

y

u son Dr.

Pl.

rk Pa

Quarry R d.

.

Rd

n. sL in .

Tw Ln

l. e P L ak

on

Murd er C reek Dr.

em

Dr.

l. ll P rri Me

er

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p.

t. e F al l s C

be Ne rg all Lp.

be rg a l Ne lL

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e

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T h o rn

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an y A lb

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in

C a s ca d

hy urp M

Dr.

Lake ton orn W est T h

V i st a Pl.

ry D r.

S al

ak

C ountry Club Ln.

Old Quarry Rd.

Dr.

North

ce

Dr.

US

oe L

Lou ise St.

E dgew ood Pl.

e rnto n Lak West Tho

e sh

ht s A lp

ht s D

Dr.

D r. ood

Grand Rid

ig

Pl.

La

Mount

Briarwoo d P l.

w

C

Laurel

D r. ain

Pau la A ve.

He

g

Ave.

H o rs

C ir .

t. re l C

Sarah

No rthvi ew Ln .

Ave.

Filbert Av e.

t.

Pl .

.

Ln ier Ma

.

e Te r r a

E m b as sy

st

Ca scade

li via

ge

m ond Ct.

S ky lin

19th Ave.

Pl.

Rd.

Ranch Ct.

St.

20th Ave.

u

.

Lp

13 th Ave

Daemon

17 th

Penro se Ave.

Ray

12 th Ave.

2 1st

P l.

i Laurel H e

Ashle y

e y D r.

st

C

Hill

Fairbank Pl.

re

No rt h Al ba ny Rd .

1 8th Ave. Av e.

C

Herro n o P in

O

18th Ct.

Lp

N yg

St.

22 nd

t

Dov er Ln.

2 0 th

tA

N orth A lban y

s Ne

Av e.

Vi o le

g le

Ln.

C entu

Av e.

d

V i ole t

Wo o d

.

Rd

19th

Orchard Heights Ave.

Ce ntu

i d ge S t .

R

O ak

Oa

k R id ge St.

O ak Glen St.

Crocker Ln.

d ow

. ve

Esse x Ave..

Pu lve r P l.

Mic hael Ln. Ridgevi ew Ln .

Cro cker

es t

Kingsto n

er Ln.

M ill

St .

Sun ny Ln .

D r.

S qu i re

M ea

Br i

Gr an dv iew

.

Av e

Cluster Oak

S qui re S t.

.

S unny Ln. NW

P l.

R o bi nh o o d L n .

D over

Gibson

D r.

R id g e

Arroy o

Fresh air and sunshine make you happy, reduce stress, increase energy and clear out the lungs, and heaven knows, we can all use all of the above ASAP!

Es sex Av e.

17th

Ln.

Blo om L n.

No rt h Alb a ny Rd .

i gham Birm n Ave.

Arnold

Ol

P ersi mm on Way

Dr.

l. wP

L

S qui re S t .

rin gh ill

V ie

ee Tr

Grace Ave.

Sp

Va l

le y

. e

Valle y View Dr.

Ea

r

n B eeh oll o w L m

r

Pl. Oaks

H illcr est

Fla

C

H il lc r es t Pl .

Wh isper in g

n.

Ln.

Wa y

t un

Miller Pl.

Lp.

Co

a n C ir.

Summerhill Ln.

Proceed, Get Out and Enjoy Albany!

Trail Map ym

Valley View Dr.

M id

way

Rd.

www.willametteliving.com

St.

S ev en M

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Tweed Ride 2019

Tamalynne

The Albany Tweed Ride is an annual event in Albany Oregon. The ride takes place on the Saturday of Mother’s Day weekend. The event is part of the Historic Preservation Month activities in Albany, Oregon. Dress in your tweedy best and join us! The ride will start at The Natty Dresser a full-service menswear shop in the heart of Historic Downtown Albany, Oregon.

The date for the 4th Annual event is May 9, 2020 at 10 am. We will award a few ribbons to best dressed riders and well-appointed bikes. We will push off promptly at 10:30am. The ride will wind nearly 10 miles through the Albany Historic Districts stopping at locations along the way to talk about the history of the area. The weather is usually great. We will stop for a water break in the middle of the tour. Bring a cup if you’re of a mind to (we will have paper ones available too). We will end at the Deluxe Brewing Vintage Bicycle show and swap meet. Plan to have lunch (they will have a food truck or two there) and a beer with us and take in the show. Picnic baskets are allowed at the brewery if you want to pack your own lunch. Beer, cocktails and sodas are available for purchase.

2019 Winner

Corvallis Tweed Ride will gather for the 6th annual at the corner of 2nd & Washington.

Vintage attire is encouraged. This is a fun, all-ages event.

The ride will include a picnic, so please bring your teacup.

April 26, 2020 The Tweed PDX ride in Portland was scheduled for April 4th, but has been cancelled by covid19.

The group also puts on a Seersucker Ride in the Summer the date for that event is not yet scheduled but last year’s was in June.

Seersucker Ride www.willametteliving.com

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“Natural Sprinkles Co. is a farm to table bakery that incorporates local ingredients, such as these carrot cake cupcakes made with carrots from Sweet Shire Farm!”

naturalsprinklesco.com

Greens and Berries Salad Salad: 6 cups salad greens, washed and drained (optionally, replace 2 cups salad greens with spinach) 1 pint fresh strawberries, washed, hulled and halved Dressing: 2 Tbsp. Honey 2 Tbsp. sesame seeds 1 Tbsp. poppy seeds 1 ½ tsp. minced onion ¼ tsp. Worcestershire sauce ¼ tsp. paprika ½ cup olive oil

202 Second Ave SW, in Albany | For Information, Call: (541) 704-0445

1 cup (or more) local berries

OPTION1

Place greens and berries in a salad bowl and gently mix. Place honey, sesame and poppy seeds, onion, Worcestershire and paprika in blender. With blender running, add oil and then vinegar in slow steady stream until thoroughly mixed and thickened.

Seafood Market

Wild Caught & Ocean Fresh!

Salmon Halibut Crab

Live Tanks! Hot Soup!

Tuna Lobster Rockfish

Cod Shrimp Clams

1925 SE 3rd St. in Corvallis | 541-752-0558 | pacificaseafood@gmail.com Open Wednesday through Sunday 10AM - 6PM

/PacificaSeafoods 32

Willamette Living Magazine April / May 2020

¼ cup apple cider vinegar

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FRESH LOCAL

ORGANIC

GREENS Celebrating 50 years of groceries for everyone North Corvallis

2855 NW Grant Ave South Corvallis

1007 SE Third St Open daily

7am-10pm @firstaltcoop www.firstalt.coop www.willametteliving.com

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Veg-Forward Dining Suggestions

Photo: Tofu at Koriander in Corvallis

Corvallis Nearly Normal’s 109 NW 15th St Corvallis, OR 97330

(541) 753-0791

Nirvana Indian Restaurant 2309 NW Kings Blvd Timberhill Shopping Ctr Corvallis, OR 97330

(541) 738-6104

Delicias Valley Café 933 N W Cir Blvd Corvallis, OR 97330

(541) 753-0599 deliciasvalleycafe.com

www.nearlynormals.com

nirvanaindianrestaurant.com

Baguette

Koriander

Albany Homegrown Oregon Foods

(541) 752-9960

(541) 286-4157

(541) 971-7174

korianderrestaurant.com

homegrownoregon.com

First Alternative Co-op

Simply Ramen

(541) 753-3115

(541) 981-2798

121 SW 3rd St Corvallis, OR 97333

Interzone

1563 NW Monroe Ave Corvallis, OR 97330

(541) 754-5965

interzoneorganic1.com

215 SW 3rd St Corvallis, OR 97333

1007 SE 3rd St Corvallis, OR 97333

212 1st Ave SE, Ste 100 Albany, OR 97321

1800 SE Geary St Albany, OR 97322

Firstalt.coop

Kim Hoa’s Kitchen 1875 NW Circle Blvd, Corvallis, OR 97330

(541) 754-9751

Bombs Away Café 2527 NW Monroe Ave Corvallis, OR 97330

(541) 757-7221

Tacovore

bombsawaycafe.com

(541) 360-3919

Sada Sushi & Isakaya

2503 NW Kings Blvd Corvallis, OR 97330 tacovorepnw.com

151 NW Monroe Ave Corvallis, OR 97330

(541) 286-4093

Evergreen Indian Restaurant 136 SW 3rd St Corvallis, OR 97333

Natural Sprinkles 202 2nd Ave SW Albany, OR 97321

(541) 704-0445 naturalsprinklesco.com

Vault 244

244 1st Ave W Albany, OR 97321

(541) 791-9511 vault244.com

sadasushi.com

Kaiyo Sushi

(541) 754-7944

2826 Santiam Hwy SE Albany, OR 97322

evergreenindianrestaurant.com

(541) 497-2622 Sushikaiyo.com

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Willamette Living Magazine April / May 2020

1220 State St Salem, OR 97301

(503) 990-8679

(541) 258-2355 amazingthaioregon.com

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4155 Rickey St SE, Ste 134 Salem, OR 97317

4121 SE Hawthorne Blvd Portland, OR 97214

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Salem Hong Thai Cuisine

Portland Next Level Burger

Le Patissier e azin • Winn ag

693 S Main St Lebanon, OR 97355

Cuisine India

(503) 719-7058

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Lebanon Amazing Thai Cuisine

nextlevelburger.comÂ

(971) 707-4682 hongthaiexpress.com

Tacos Del SurÂ

4683 Commercial St SE Salem, OR 97302

Homegrown Smoker 8638 N Lombard St Portland, OR 97203

(503) 477-7274 Homegrownsmoker.com

(503) 371-6323

Blossoming Lotus Taproot CafÊ & Lounge

1713 NE 15th Ave Portland, OR 97212

(503) 363-7668

Blpdx.com

356 State St Salem, OR 97301

(503) 228-0048

taprootloungeandcafe.com/#eat

Loving Hut Mana Japanese Comfort Food 4845 Commercial St SE Salem, OR 97302

1239 SW Jefferson St Portland, OR 97201

(503) 248-6715

(503) 881-8012

lovinghut.us

Marco Polo Global Restaurant

Veggie Grill

(503) 364-4833

(503) 841-6647

300 Liberty St SE Salem, OR 97301

508 SW Taylor St Portland, OR 97204

marcopolosalem.com

Veggiegrill.com

Wild PearÂ

Native Foods

372 State St Salem, OR 97301

(503) 378-7515 Wildpearcatering.com

7237 SW Bridgeport Rd Tigard, OR 97224

(503) 968-9999

nativefoods.com

Basil & Board

500 Liberty St SE, Ste 150 Salem, OR 97301

(503) 447-3350 basilandboard.com

Al Aqsa Fine Middle Eastern Cuisine

1326 State St Salem, OR 97301

(503) 581-1160

Did you hear?

Based on a 2019 survey by the personal finance website WalletHub, number one in the nation for vegan and vegetarian dining options?

Portland Oregon!

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 ! www.willametteliving.com

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Oregon Farmer’s Markets

for more info go to: www.oregonfarmersmarkets.org Newport Farmer’s Market Oregon Coast Hwy & SW Angle St, Newport, OR 97365 Oregon City Year-Round Farmers Market 2051 Kaen Rd, Oregon City, OR 97045 Polk County Bounty Market 182 SW Academy St, Dallas, OR 97338 Queer Farmers Market 4115 N Mississippi Ave, Portland, OR 97217 Salem Saturday Market 865 Marion St NE, Salem, OR 97301 Salem Saturday Market - Wednesday Farmers Market 530 Chemeketa St NE, Salem, OR 97310 Shemanski Park - Portland Farmers Market SW Park Ave & SW Main St, Portland, OR 97205 Sherwood Saturday Market 22560 SW Pine St, Sherwood, OR 97140 St. Johns Farmers Market 8608 N Lombard St, Portland, OR 97203

Corvallis Farmers Market Albany Farmers’ Market 4th & Ellsworth, Albany, OR 97321 Beaverton Farmers Market 12375 SW 5th St, Beaverton, OR 97005

Sweet Home Farmers Market 12th Ave & Kalmia St, Sweet Home, OR 97386

Hillsdale Farmers’ Market 1405 SW Vermont St, Portland, OR 97219

The Original Gresham Farmers’ Market NE 3rd St & NE Hood Ave, Gresham, OR 97030

Brownsville Thursday Marketplace N Main St & Park Ave, Brownsville, OR 97327

Lake Oswego Farmers’ Market 200 1st St, Lake Oswego, OR 97034

Carlton Farmers Market 214 W Main St, Carlton, OR 97111

Lane County Farmers Market 820 Oak St, Eugene, OR 97401

Corvallis Farmers’ Market NW 1st St & NW Jackson Ave, Corvallis, OR 97333

Lebanon Downtown Farmers’ Market E Grant St & S Main St, Lebanon, OR 97355

Forest Grove Farmers Market 2030 Main St, Forest Grove, OR 97116

Manzanita Farmers Market 175 5th St S, Manzanita, OR 97130

Gaston Farm and Artisan Market 104 E Main St, Gaston, OR 97119

McMinnville Farmers Market SE 1st St & NE Cowls St, McMinnville, OR 97128

Hillsboro Farmers’ Market - Orenco Station 6125 NE Cornell Rd, Hillsboro, OR 97124

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Hillsboro Farmers’ Market -Downtown Hillsboro 198 E Main St, Hillsboro, OR 97123

Willamette Living Magazine April / May 2020

Monroe Farmers Market 365 N 5th St, Monroe, OR 97456

The Original Independence Farmers Market 302 S Main St, Independence, OR 97351 Tigard Farmers Market SW Main St & SW Burnham St, Tigard, OR 97223 Whiteaker Community Market Van Buren St & W 2nd Ave, Eugene, OR 97402 Woodlawn Farmers Market NE Dekum St & NE Durham Ave, Portland, OR 97211 Yachats Farmers Market Oregon Coast Hwy & 4th St, Yachats, OR 97498

HELP OUR RESTAURANTS THROUGH THIS, CALL FOR TAKEOUT!

Queen’s Chopstick

del Alma

Not just Chinese food!

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

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.

Menus and more at: delalmarestaurant.com Open for dinner Mon - Thurs 5:00 -- 9:30 Fri & Sat 5:00 - 10:00

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

gazine • Wi n Ma

2019 • lley W Va

136 SW Washington Ave er! Best of the n Suite 102, Corvallis

541-753-2222

2329 Kings Blvd Corvallis

541-758-9166

ette Livin am g ill

gazine • Wi n Ma

Novak’s Hungarian

Opened in 1984 by Joseph and Matilda Novak, Novak’s is Oregon’s only Hungarian restaurant!

ette Livin am g ill

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

2019 • lley W Va

Mon, Wed & Thurs: 8:00 - 8:00 st r! Be of the Friday: 8:00 - 9:30 ne

Saturday: 7:30 - 9:30

Sunday: 7:30 - 4:00

Closed on Tuesdays gazine • Wi n Ma

New Morning Bakery

Today, locally sourced ingredients, sustainable practices, and the same love from the “old country� goes into every dish.

ette Livin am g ill

208 2nd St. SW in Albany

Best of th e

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219 SW 2nd St. Downtown Corvallis NewMorningBakery.com 541-754-0181

541-967-9488 www.novakshungarian.com

Kaiyo Sushi Albany’s new sushi sensa�on.

Kaiyo Sushi is the place for a quick lunch mee�ng, date night, or family night out.

Delicias Valley Cafe Owners LupĂŠ & Carlos invite you to come have breakfast, lunch or dinner.

Delicious, authentic Mexican foods prepared in-house.

Watch as expertly prepared sushi oats past your seat on our conveyor, and pick your favorites.

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

Sashimi, sushi, vegetarian and vegan op�ons -- even dessert.

gazine • Wi n Ma

Best of th e

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(541) 497-2622

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2019 • lley W Va

A taste of Japan, in Albany. Come by today and have some sushi!

Open 11 am to 10 pm 2826 San�am Hwy SE, Albany, OR 97322 (Next to Elmer’s)

HELP OUR RESTAURANTS THROUGH THIS, CALL FOR TAKEOUT!

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)

541-753-0599 www.deliciasvalleycafe.com www.willametteliving.com

37

REAL ESTATE

PROFESSIONAL HELP: Tips from local leaders in their industry

Ask Annette

We Will Get Through This!

By Annette Sievert

While we are hearing this credo often, I deeply and totally believe, that we will get this terrible situation behind us and there is already light at the end of the tunnel, maybe we cannot see it yet, but it is there!

Of course, as probably most brokers, I get the question a lot these days, how is the market doing? For myself, I can clearly say, just fine. While we certainly feel a hesitation in the air and the supply side is lacking quite a bit for this time of the year, properties are coming up and they are selling.

Sellers are asking if it would be a good decision to list now. All I can say, is, you will never find out if you do not try. Of the 36 residential properties within the City of Corvallis that were listed since March 1st, 18 or 50% are either in contract or have offers on them, some with multiple offers.

Buyers are concerned, they might buy at a time when property values could go down.

Of the 29 residential properties in the City of Corvallis that sold after February 1st, 9 went for over the asking price, 11 for the asking price, 1 for 99% of asking, 4 for 97%, 1 for 95%, 1 for 96% and 2 for 94% of asking. I do not see a sagging market here.

In the 2008 financial crisis, real estate in the US was leveraged nearly 4 times as much as it is today. Owners have significantly more equity in their homes than in the times when all you had to have was a pulse to qualify for a mortgage

(and that was probably a soft criterium at that time…) and those times are thankfully behind us.

The mortgage rates are still (and again) historically low and with that, real estate is very affordable. If your employment is secure and reliable, this is a great time to buy!

Showings are still possible. Virtual and 3D tours, videos and FaceTime, Zoom and Skype, there are so many options!

And if you must go to a house, we can have lights on, doors open, sanitize door handles and knobs and nobody around.

We all should try to support our local businesses as much as we can. Order takeout, order books, buy gift certificates, tip very generously. Because when this is all over, we want to have something to come back to, including a place to go home to and a downtown to enjoy.

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 April / May 2020

I wish you all the very best, stay healthy and well, don’t forget to shower during quarantine and we will see each other on the other side of this – unless you have a need for real estate, we are always open, even if it is virtually!

"Showings are still possible. Virtual and 3D tours, videos and FaceTime, Zoom and Skype, there are so many options! And if you must go to a house, we can have lights on, doors open, sanitize door handles and knobs and nobody around."

Annette Do you have a real estate question?

Ask Annette, at Coldwell Banker Valley Brokers in Corvallis 541-207-5551

YOUR FINANCES

PROFESSIONAL HELP: Tips from local leaders in their industry

Add A To-Do to Your SpringCleaning List: Your Finances When the warm weather finally hits, most of us get bit by the spring-cleaning bug.

Our to-do lists often include cleaning out our garages, basements and closets. But this year, it might be time to add another section to the list: finances.

Whether you just need to reorganize or do a thorough cleansing, this to-do list will help you tidy up your financial house.

De-clutter your credit cards and your wallet: If your wallet is bulging with plastic, look at all your credit cards and trim down to the ones you really need on a regular basis. Evaluate your cards based on benefits such as cash back or airline miles and prioritize the ones with the greatest offerings. Store unneeded cards in a safe place or cancel the ones you don’t use.

But, of course, take into consideration whether canceling a card will negatively affect your credit rating before doing so.

Cancel unused memberships: If a new at-home exercise routine has replaced your trips to the health club or gym, or if you’re rarely playing golf at a course you belong to, consider canceling your membership. Even if you have to pay a fee, you may quickly recoup your financial losses.

Negotiate better deals with your service providers: Whether it’s your cable, internet or waste removal company, chances are you can negotiate a better rate. Simply take time to get quotes from competitors. If they are offering lower rates for the same services, go back to your service provider

to see if they will price match to keep your business. If not, switch to someone new.

Consolidate accounts: Review all checking, savings, investment, retirement and credit card accounts and consider consolidating. Maintaining numerous accounts can increase the amount of time you spend opening mail, reconciling statements, keeping records and paying bills.

Update your financial records: Make a list of your current financial accounts, contacts and passwords. Keep this information in a safe and secure place.

Update your beneficiary designations: Your beneficiary designations override your will. So, if you’ve experienced a

Sten Carlson, CFP®, CLTC, CKA, 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 25 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.

marriage, divorce, birth, adoption or death, make sure your beneficiary designations reflect your wishes.

Simplify your investments: If tracking various investments stresses you out, consider asset allocation or managed accounts. Attempting to manage and track too many investment accounts can require a great deal of time and, if you’re not on top of the details, can prevent you making the best investment choices for your portfolio. Consider working with a financial professional to help you organize your finances and help you determine what kinds of investments might work best for you.

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

Ameriprise Financial Services, 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. © 2019 Ameriprise Financial, Inc. All rights reserved.

www.willametteliving.com

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STYLE GUIDE

PROFESSIONAL HELP: Tips from local leaders in their industry

We Shall Overcome

By Oscar B. Hult As I sit down to write this article, I like you am experiencing my first global pandemic. Which is not something I thought would happen in this day and age. I am sequestered in my home, and my shuttered business. I admit I am very comfortable, wearing my favorite Pendleton shirt Liverpool Jeans and a Natty-guy T-shirt.

I will also admit that this has been a very hard time for small businesses, but we will persevere! I want to thank all of the people who have shown us their support by calling and buying gift certificates over the phone. Our venders have been wonderful; delaying and in some cases cancelling orders. We are definitely a brick and mortar business, what we do simply cannot be done online, and it’s impossible to measure someone, or help them tie a tie, from 6 feet away. We even had to put up a sign to ask people not to kiss our door handle... seriously! As soon as it is safe to do so we will be back in business, offering you the kind of customers service you have come to expect from The Natty Dresser.

least for this moment in time, I want to thank you wholeheartedly for the love you’ve shown. I’m getting tired of the phrase "we are all in this together" but it is true. To those of you who are reading this I pray that you and your families are well, and we can all get back to our regular activities very soon. I think we all look forward to restoration of our freedom. Be good to one another, wash your hands, and for heaven sakes please don’t kiss the frog.

Oscar *editor’s note: Oscar never lets us down.

So... my agreement with Scott (Willamette Living Magazine’s Publisher) is that I will write articles about men’s fashion, that do not necessarily promote The Natty Dresser -- I probably will have let him down in that regard with that last sentence or two.* But I do want to let you know that the most fashionable thing that you can do at this time is support your Local independently owned businesses. They are the heart of this country and as their spokesman, at

www.facebook.com/thenattydresser

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 April / May 2020

Potatoes

By Brenda Powell It’s probably due to my Welsh and German heritage or perhaps I’m just a carboholic.

Whatever the reason, I love potatoes.

Mashed, roasted, baked, or boiled to put in salad, they are delicious. Healthy too, if you are eating the Forks Over Knives way.

Just use a plant-based milk or even boiling water when you mash them, or serve a baked potato with beans and salsa. They contain fiber (eat the skin), potassium, vitamin C and vitamin B6. Just avoid eating them fried or with lots of fat.

GARDENING

In The Garden

Potatoes are easy to grow. April and May are the months to plant them in your garden. I’ve even grown them in a container. Harvest time is like an Easter egg hunt, trying to find all of them. One year I missed a few and ended up with new plants and tubers to harvest the next year. Here are some tips for growing potatoes: •

• •

• •

• •

Potatoes like a well-drained, loose, fertile soil with a pH in the range of 4.8-5.5. Do not apply lime to our soils as potatoes prefer acidic soil.

Forking the soil helps loosen it up.

Plant small potatoes whole or cut up larger potatoes into pieces. The pieces each need to have at least one eye to grow. Let the cut pieces sit in a well-ventilated spot to heal over before planting. This usually takes 1-2 days.

Feed them every 3 weeks with a balanced fertilizer, slightly lower in nitrogen. OSU’s example ratio is 4-6-6.

As the plants grow, hill them. This means to cover them with soil while allowing the top growth to remain above the new soil line. This allows for more potatoes to form.

It should be done at least twice.

Water thoroughly as needed but allow to dry in between watering.

Harvest small potatoes from early varieties starting 2 months after planting. For the bulk of the harvest, wait 2 weeks after the top growth dies down. Dig carefully, brush soil off the tuber and let the skins dry before storing.

Suggested varieties: All Blue: Late season. Blue skin and flesh. Pretty in potato salads, also good baked and boiled.

German Butterball: Late season. Heirloom with flaky flesh and great flavor. Good all ways.

Huckleberry Gold: Mid season. A lower glycemic index than most potatoes. Purple skin high in anti-oxidants with a deep yellow flesh.

Red Pontiac: Mid season. Heirloom that is perfect for mashing.

Easy to peel. Does well in heavy soils.

Russet Burbank: Late season. The Idaho baking potato. Also an heirloom. Flaky texture.

Yellow Finn: Mid season. Heirloom. Dark yellow, moist flesh.

Delicious baked, mashed and fried.

Yukon Gold: Early season. Outstanding flavor and dry texture.

Stores well.

For more detailed information: www.extension.oregonstate.edu/gardening/techniques/growyour-own-potatoes

Brenda

Brenda Powell is a fourth generation owner of Garland Nursery in Corvallis.

Follow her writing at garlandnursery.wordpress.com

www.willametteliving.com

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HEALTH & FITNESS

PROFESSIONAL HELP: Tips from local leaders in their industry

By Kris Denning I am not a scientist. I am a consumer. A conscientious consumer. I like to know as much as possible about foods I expose myself and my family to. It is my opinion that we all should be aware of what we are putting into our bodies, and especially what we feed our children.

Anything approved by the FDA should be fine right? This is what our tax dollars fund isn’t it? We fund the FDA so that they may be our watchdog. Approving foods and drugs that are safe for consumption and banning those that aren’t. At least that’s what I thought. Now I know that only about half of the FDA funding is from tax dollars.

They say that GMOs are safe for consumption. Who says this?

Kris Denning is a Certified Holistic Nutritionist and a yoga/pilates teacher at Timberhill Athletic Club.

Contact her at

healthytothesoul.com

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Willamette Living Magazine April / May 2020

The biotech companies who create the GMOs. They claim that the FDA approved them to be safe. And they did. Per the studies conducted by the biotech companies.

Our kids may not give it a thought now, but someday, when they are older and more educated, they may appreciate that we made efforts to control what they were exposed to. None of us knows the long-term effects of GMOs. What we do know is that those who tell us everything is safe are those who have monetary interests.

Kris

- -

Brow & Eyeliner

By Cheryl Lohman

You may have seen the Facebook and instagram pictures of big bushy dark brows. Maybe even you’ve seen or heard of Microbladed, 3D or Ombre permanent makeup brows.

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Eyebrows - Eyeliner - Lip Color Corrective - Areola Repigmentation

1 ey 20 9 • Wi l all

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Basically there are two kinds of permanent makeup eyebrows.

Shaded and hairstrokes. Artists will use different tools to create the effects they want. There are no better tools or techniques. What makes the difference is the artist’s skill level and knowledge of what style is best for the client. The artist and client will talk about the desired end result and then using careful thought and skill, a beautiful brow is created.

azine • Win ag n

So what is the difference? In a word: Marketing.

BEFORE

Lip Color

Beauty Trends: Eyebrows

FREE Consultation by appointment...

Call:

541.740.1639 or visit:

www.OregonPermanentMakeup.com

Hairstrokes brows go by many names including 3D, Microbladed, Microstroke, Feathered, or Hairstroke.

Shaded brows can be called Ombre, Powder fill, or Shaded.

One disadvantage to hairstroke or microbladed eyebrows is that because there is less pigment, maintenance is required every 12 to 18 months. (Shaded brows usually 2-7 years) Because of the need for maintenance more frequently, there is a time when the skin will no longer hold the pigment and may have more scar tissue. Only 20% of people have skin types that are appropriate for hairstroke or microbladed brows.

Cheryl Lohman, CPCP Oregon Licensed

MOVED t o 2380 NW Kings Cor vallis

Since microblading became popular nationwide about 6-7 years ago, many of the industry professionals have stopped offering it and focusing on some form of a shaded brow.

Clients want a natural looking brow and shaded brows done by experienced artists have been providing this for many decades.

If you’d like to explore the possibility of permanent makeup, it is essential to have a consultation with a highly trained and qualified artist. This is not a service you want to bargain shop for and you will want to see actual photos of their work.

Today, most professional permanent cosmetic artists 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. After permanent makeup — you’ll be among those who enjoy a carefree natural look that last a long time.

Cheryl Lohman CPCP, is a Certified Permanent Cosmetic Professional and owner of Oregon Permanent Makeup.

Contact her at 541-740-1639

Cheryl

Learn More at

www.OregonPermanentMakeup.com

www.willametteliving.com

43

Fuel Use If What We fed the grain we to livestock to people, world hunger would be over.

(Howard F Lyman - the Mad Cowboy)

About Protein?

PB&J 14 grams

Hamburger 13 grams

“Someone asked me, ‘How could you get as strong as an ox without eating any meat?’ And my answer was, ‘Have you ever seen an ox eat meat?’” - Patrik Baboumian, Germany's strongest man

Water

It takes more than nine times the fossil fuel to produce one calorie of meat than it does for one calorie of plant protien.

Although statistics vary, it is safe to say that it takes at least three times the amount of water to feed a meat eater compared with that used to feed a vegan.

For example, it takes 2500 gallons of water to produce 1 lb beef, contrasted with 25 Gallons for 1 lb of tomatoes and 32 Gallons for 1 lb of potatoes.

Consuming animal products is incredibly resource-intensive. Globally, farming uses about 70% of the planet’s accessible freshwater. This is compared to around 20% for industry and about 10% for domestic use.

10X Grains

The amount of protein from one acre of plants in comparison to one acre of meat.

Only around 20% of the corn grown in the United States is eaten by people, with about 80% of the corn eaten by livestock. Additionally, approximately 95% of the oats grown in the U.S are eaten by livestock. Studies show that the number of people who could be fed by the grain and soybeans that are currently fed to U.S. livestock is approximate 1,300,000,000.

Cholesterol Runoff Egg (1 large) 185 mg Pork 90 mg Smelt 89 mg Veal 88 mg Beef 85 mg Chicken (skinless white meat) 85 mg Turkey 82 mg Mackerel 75 mg Lamb 52 mg ALL plant food 0 mg (ZERO)

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Willamette Living Magazine April / May 2020

Agriculture is also the number one water polluter. Slurry from cattle and other livestock pollutes groundwater, streams, and rivers. The livestock sector is probably the largest sectoral source of water pollution. Bonus: that all runs into the world’s oceans.

500,000 Ewwwah

The number of animals killed for meat in the United States, every HOUR.

Poop storm: The total production of excrement by the U.S. population is 12,000 pounds per second. The total production of excrement by U.S. livestock is 250,000 pounds per second.

Smashing!

The first Vegetarian Society was formed in England in 1847. The society’s goal was to teach people that it is possible to be healthy without eating meat.

Ronald McDonald Hamburger Pushing Clown: Ironically, the original actor who played Ronald McDonald, Jeff Juliano, is now a vegetarian.

“Parents spend 20 years making you eat vegetables, and when you go vegan, they freak out. LOL”

Junk

Not an endorsement, but...

All vegan: Bac-Os Oreos Pillsbury Crescent Rolls Ritz Crackers Kraft Creamy Italian Dressing Sweet, Spicy Chili Doritos Unfrosted Strawberry Pop-Tarts Fritos

India

Vegetarianism has roots in ancient India. In fact, currently 70% of the world’s vegetarians are Indians and there are more vegetarians in India than in any other country in the world.

Bad Math It takes 4.5 pounds of feed to produce one pound of chicken.

(Stanford Alumni) ...Hey, if you give me a 20, I’ll give you a five bucks...

4.5>1 www.willametteliving.com

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Historic Nye Beach

*Mecca for the literary, scholarly and artistic.

Nye Beach Wine Cellar

for Artsake Gallery A Co-op of Local Artists Buy Local • Buy Handmade

255 NW Coast St.

541-265-3292

258 NW Coast St.

541-574-9070

Queen of Hearts

Jovi

Gifts & Lingerie 232 NW Coast St. Suite B

541-265-8220

708 NW Beach Dr.

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

749 NW 3rd St, in Nye Beach • (541) 264-2990

541-265-2118

The LaSells Stewart Center We appreciate your patronage!

Thank you for being a part of The LaSells Stewart Center Community. !B

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We hope you are safe.

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THE premier performing arts, meeting, and conference

INTERMISSION

Due to the COVID-19 global health crisis, spring events have been canceled or rescheduled. Please see our website for updated information at:

lasells.oregonstate.edu

center serving the Corvallis area, located on the Oregon State University campus.

While we are temporarily closed, staff are working remotely to assist you.

Please contact us at lsc.services@oregonstate.edu or 541-737-2402

MORE WAYS TO FIND OUT WHAT IS GOING ON: Weekly Happenings – our weekly email gives you complete information about upcoming performances, lectures and art exhibits.

In the Gallery – our communication for artists about upcoming calls to artists and art exhibits.

To subscribe to our e-communications, visit: lasells.oregonstate.edu/stay-informed The LaSells Stewart Center

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

Please check our website for the most updated information at: lasells.oregonstate.edu

Starting at $499,000

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Brand New Homes in Corvallis, Oregon

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