Willamette Living October/November 2019

Willamette

LIVING October / November 2019

The lifestyle magazine for Oregon’s Willamette Valley

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In This Issue...

Oct/Nov 2019

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Getaway The Tillamook Coast Regulars 14 Art in the Valley 20 The Bookshelf 38 Real Estate Update 39 Sten: On the Money 40 Style 41 Gardening With Brenda 42 Kris on Health 44 The Hot Ticket

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Lee Kitzman

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Viva France

Beef Bourguignon

On the Cover:

coming in the Dec/Jan 2020 Issue

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ART: My Secret Double

Janice B. Gaines-Ehlen In front of Spa Manzanita

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Willamette Living Magazine October / November 2019

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From the Home Office in Corvallis...

Publisher's Update Ready? Summer... Summer... FREEZING! WE'VE ALMOST COMPLETED OUR TENTH YEAR OF PUBLISHING IN THE VALLEY, AND WE'RE LOOKING FORWARD TO THE NEXT TEN. IT'S BEEN AN ADVENTURE FOR SURE, AND THE ADVENTURE CONTINUES WITH THE PRODUCTION OF EVERY ISSUE -- SO MUCH STUFF HAPPENING AROUND HERE! WE'RE IN THE PROCESS OF COMPLETING OUR PLAN FOR 2020, AND IT'S LOOKING GREAT. GET READY FOR MORE ENGAGING CONTENT FEATURING OUR GREAT WILLAMETTE VALLEY. RIGHT NOW THOUGH, WE'RE LOOKING FORWARD TO THE HOLIDAY ISSUE, HO HO HO!

Well, you know what they say, if you don’t have a winter home in Australia, get with all the fall things. Somebody probably says that… right?

the month at Corvallis’ Art in the Valley gallery, Lee Kitzman. Lee is a great guy, and his Japanese-inspired art is fantastic. Pop in to the gallery this month and see for yourself. There’s also a major show at the Giustina Gallery at OSU’s LaSells Stewart Center featuring art from Baltic artists combined with American artists – while you’re out, swing by LaSells too!

In keeping with the precipitous temperature plunge, we’ve got some great fall/indoor activities for you this time like one of my personal favorites, a getaway to The Tillamook Coast. It’s great to visit in the off-season, school in-session means fewer people, good deals to be had, and a gastronomic paradise with open tables for you!

Want to try your hand at some authentic French cooking?

We spoke with Didier from Corvallis’ Le Patissier about Beef Bourguignon, it’s a simple dish that is a great antidote to cold, rainy weather.

Didier knows what he’s talking about, he’s a bona fide French chef, and French Grannies have been making this dish for-ever. Bon appetit.

Another great, indoor activity is art appreciation. We’ve got a profile about the artist of

Here’s to a happy fall to you all, and thanks as always for reading Willamette Living.

What the… I’m barely getting around to going to the pool and suddenly, it’s Pumpkin Spice time. I know it’s a popular thing, but I hate that crap, and what happened to summer? I demand answers!

Late Summer in Corvallis

the big "Q: What did to the furry hat say scarf? warm woolly around A: "You hang ahead." while I go on In this issue's article about coastal getaways, it says Janice the owner of Spa Manzanita, "comes from a fitness background."

To expand on that a bit: • 2006 Oregon State Body Building Champion • 1989-90 USA National Cycling Team • 1990 National Gold Medalist

• 1989 & 1990 World Cycling Team Member • 1988 U.S. Olympic Cycling Team Member • 1977-1980 Professional Alpine Ski Racer • 1975 California Windsurfing Champion So yeah, we're not just talking about a little jogging here and there. :-)

Scott

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 October / November 2019

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LIVING

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Nov. 1 & Dec. 13, 6–10 p.m.

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Almost forgot this! how to work Rooms keys that are actually keys!

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On a leafy street in coveted College Hill, rich history meets modern day conveniences and first class updates. Period architectural details are well preserved and maintained in the main home The spacious and private ADU, built in 2000 offers a huge main room and a gorgeous apartment upstairs.

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Art Focus

Lee Kitzman at Art in the Valley Gallery Art in the Valley Gallery in Corvallis features one of its members every month. October’s featured artist is ceramicist/painter Lee Kitzman.

The co-op gallery is staffed by member artists and showcases a wide variety of work from fiber to photography. Kitzman has a love of Japanese culture which informs his work, both in ceramics and in his traditional Japanese ink paintings.

Kitzman enjoyed a long career teaching art; he enjoyed teaching his students, while learning along with them.

Kitzman speaks warmly of his daughter who lives and teaches in Japan. She teaches in the Japanese university system – no small feat, even for a Japanese national. A proud dad for sure, Kitzman has also spent time in Japan learning from master Japanese potters.

In Tochigi Prefecture, two and a half hours north of Tokyo by train you’ll find Mashiko.

Mashiko is arguably one of the most famous ceramics centers in Japan, famous for the local pottery known as Mashiko-ware.

Similar work can also be found, this month, at Art in the Valley Gallery.

www.willametteliving.com

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Willamette Living Magazine October / November 2019

W W W. B A R K E R U E R L I N G S .CO M

Art Focus

From the Artist: I grew up in rural Colorado and realized at a young age that I was interested in art-not farming! Art classes were not readily available to me until I got to college where I majored in Art Education; which led to a career in teaching.

I was introduced to ceramics while teaching at a school in Taft, California where I discovered a kiln that had stood unused for several years. I quickly gravitated to it and developed the skills required to create and teach a ceramics program. During that time, I also explored Raku which was a new direction for pottery in the United States.

I thoroughly enjoyed a teaching career that spanned 45 years where I taught art to students from kindergarten through Community College. The majority of my career was spent teaching ceramics at Corvallis’ Children’s Farm Home, and at Corvallis High School where I taught art

classes in a variety of media. Helping young people to develop their skills in art, especially ceramics, was a joy. My goal as a teacher was to make a difference in their lives.

Asian influence has been primary in my approach to both clay and painting. The opportunity to further my skills in pottery presented itself in l977 when I traveled to Mashiko, Japan to work with a master potter. Subsequent trips back to Japan have inspired me to study and incorporate classical Asian pottery, and Sumi brushwork in my painting and pottery decoration.

Exhibitions in Montana, California, and Oregon have been part of my history, and I was honored to be featured on Oregon Public Broadcasting’s show Oregon Art Beat in 2011.

I am a founding member of the annual event Philomath Open Studios and was a participating artist for 15 years.

Art in the Valley Gallery Tuesday - Saturday 10:00 AM to 5:30 PM. 209 SW 2nd St. Corvallis, OR 97333 541-752-0811 www.artinthevalley.net Photos: Lee Kitzman's Philomath Studio September 2019

www.willametteliving.com

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Art

Art in the Mid-Valley Celebrating a Life in the Arts, Emily Steele

It is not often that we have the opportunity to see the work of a nationally known artist in our area, but our current exhibit shows the work of a local artist whose work is in private collections across the country. The Arts Center recently became the trustee of the Emily Steele Sculpture Collection when the Steele family donated eleven works for the display and enjoyment by the public.

Most of Emily’s work was completed during the 1970s and 80s but is timeless in its visual appeal. After graduating from Oberlin College, she completed her studies in Boston, Massachusetts and Portland, Oregon, where she learned the Tiffany technique of glasswork for windows. After moving to Corvallis, she established her own studio and developed a unique form of sculpture for free-standing, three-dimensional art forms in antique glass. She expanded the traditional copper foil-based method by a special process that permits the use of steel to support the lead, providing the strength for her large-scale sculptures. She collaborated with a team of local craftsmen for the steel frames and glass molds, challenging them with her ideas and forcing them to expand the boundaries of their own work methods. All glass used in Ms. Steele’s sculptures represent the finest quality of hand-blown materials throughout Europe and the United States. The show references

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the collaborative spirit she inspired to complete her work, and includes photos, sketches and memorabilia from which she drew inspiration, and that document her lifetime in the arts.

The time and passion Emily imbued in her work is released as energy in each of her creations. The many-sided figures are endlessly new and unique as the viewer alters his perspective. The play of light upon the glass surface evokes visions of sun reflecting on rippling water. The beauty of her work speaks to our attempts to resurrect wonder and regain grace in our lives. Emily’s work can be seen in permanent installations at the First Presbyterian church in Corvallis, the Corvallis/Benton County Public Library and at Timberline Lodge on Mt Hood.

The exhibit runs from now until November 2nd, with a reception on October 17th.

Concurrent to this exhibit, our local Fire and Light Glass Guild will be showing the work of 18 members in the Corrine Woodman Gallery. If you are a lover of glass art this is a great time to visit The Arts Center.

About Light, a seasonal exhibit at The Arts Center features the many interpretations of light, both metaphorically and literally, and leads us to the Solstice on December 21st.

This is a community-based show featuring the work of many local artists. The exhibit

Willamette Living Magazine October / November 2019

Steele.Northern Spirit

Steele. Moon Tree 1

steele. Darian memory, front

By Brian Egan

runs from November 9th to December 21st with a reception on November 21st.

The monthly Corvallis Art Walks take place on October 17th and November 21st and will provide opportunities for holiday shopping.

The ArtShop at The Arts Center is another great place for unique gift ideas, featuring the work of many local artists.

The 16th Annual Philomath Open Studio Tour (POST), is coming! Local artists are busy preparing to open their studios again, for free, self-guided tours. In addition, several shows will be available in local wine tasting rooms. The 38 artists will discuss their processes and show work that may never have been on public display. A full spectrum of artistic media will be shown, including collage, painting, fiber art, jewelry, photography, ceramics, wood, sculpture, and many more. The tour takes place October 1920 & 26-27, noon to 5pm. For more info go to www.philomathopenstudios.com

CORVALLIS ARTS CENTER HOURS Noon to 5:30 pm Tuesday through Saturday Evenings for special events Phone 541-754-1551 www.theartscenter.net

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Willamette Living Magazine October / November 2019

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Offbeat Oregon History

No. 564

By Finn J.D. John

Horse Racing, and Horse-Race Fixing, Used to be Wildly Popular Horse racing is a sport that’s largely faded from the scene in Oregon. There’s still an active community, and plenty of money changes hands at racetracks — but it’s more or less a niche thing.

That was emphatically not the case 100 years ago.

Back around the turn of the 20th century, horses were a big part of almost every American’s everyday life, and racing them against one another was a sport that practically everyone knew something about. Horse races were an important part of most county fairs and community events.

And, of course, where there’s a horse race, there’s always a bookie ... and where there’s a bookie, there’s usually a story.

THERE’S NOT A WHOLE LOT going on these days in the Eastern Oregon community of Jordan Valley (pop. 181). But 100 years ago, this tiny, remote hamlet was home to a racetrack that may have been the fastest in the Northwest.

The track was laid out in a broad, open field in which, if one dug down a few feet, one would hit water. Basically, it was an underground swamp; but the turf over the top of it was thick enough to keep things dry (and, of course, always green).

The result was a spring-like effect when a horse ran on it. Jordan Valley’s was a “live track” — and from the 1870s when it was first laid out until the 1930s when it faded away, the place was famous in horse-racing circles.

At the Jordan Valley track, races weren’t held on a strict schedule; a lot depended on the weather. But most of the races happened in the spring and the fall.

When the time was right and the weather was good, the track would open for ten days of racing, and people would flock to Jordan Valley from all over Eastern Oregon.

Business owners from other towns and mining camps would shut down

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their stores and travel to Jordan Valley; Indian bands would arrive and camp picturesquely on the outskirts of town. The Indians were known for bringing scruffylooking, unpretentious ponies to the races and using them to clean up; the uninitiated bettors would barely give them a second glance before sinking heavy money on some grand-looking thoroughbred, only to watch that scraggly Cayuse pony eat its lunch.

The town of Jordan Valley, of course, rolled out the red carpet for all these out-oftown guests. Some members of the local business community rolled out the red lights, too — joined by the entire staffs of bordellos in Silver City and DeLamar, who closed up shop and moved into rented digs outside town or, if none were available, tents near the track.

“The city fathers wouldn’t allow any soliciting in town or at the track, but the girls found that Marshal Johnny Wroton couldn’t be every place at once,” historian Mike Hanley recalled in his book, Owyhee Trails.

And by “everyone,” I do mean “everyone” — including the jockey riding Liberty, who bet his wad on Bunch Grass. Frank Swisher, who had $100 riding on the race, watched in dismay as the jockey pulled the horse up, throwing the race to Bunch Grass. He was subtle about it, and no one but Swisher apparently noticed; but Swisher knew his horse, and he knew what the jockey had done.

But he paid his bet and kept his mouth shut — until that evening, when Bunch Grass’s owners had gotten several drinks into their victory celebration. Then he made a suggestion: How would they feel, he asked, about a rematch? He had $500 that still thought Liberty was the faster horse, he told them. Maybe they’d like to take it off his hands?

They most certainly would. But this time, Swisher was more careful in selecting

According to Hanley, Wroton once ran a well-known local hooker named Lola out of the stands for “advertising” to the thunder of boos and cheers from the stands — they were booing him and cheering Lola.

But the girls soon figured out a workaround. They found and rented a small house whose back door was in full view of the grandstand. Because it was off the track property and outside city limits, there was nothing Wroton could do when they started staging promotional shows on the back porch; and, as a side benefit, the girls got to watch the races for free.

IN AUGUST OF 1909, at the track, the two fastest horses at the show were named Bunch Grass and Liberty. Bunch Grass’s owners challenged Liberty’s owner, Frank Swisher, to a race to decide who was the top pony; the challenge was promptly accepted; and, of course, everyone plopped down stacks of cash on their favorite.

Willamette Living Magazine October / November 2019

Homer C. Davenport as he appeared early in his career, circa 1900. (Image: Liberal University Press)

AUTHOR BIOGRAPHY Finn J.D. John teaches at Oregon State University and writes about odd tidbits of Oregon history. His book, Heroes and Rascals of Old Oregon, was recently published by Ouragan House Publishers. To contact him or suggest a topic: finn@offbeatoregon.com or 541-357-2222.

This 1906 image, titled “Cowboys Racing to Dinner,” illustrates what horse racing looked like for a lot of turn-of-the-century Oregonians. (Image: Postcard)

a jockey — and Liberty finished several lengths ahead.

“It paid me to keep my mouth shut,” Swisher told historian Hanley. “I made a profit of $400!”

ANOTHER CASE OF HORSE-RACE FIXING led directly to the launching of the career of one of Oregon’s most famous native sons in the Gilded Age: none other than cartoonist Homer Davenport of Silverton.

Homer’s family attended the Oregon State Fair every year, and Homer was particularly interested in the horses. His ambition, in his youth, was to be a professional jockey; and he spent much of his boyhood hanging around the neighbors’ stables, where the neighbor, “Granger” Jones, let him exercise the stock.

At the state fair one particular year when Homer was in his early teens, one of Granger’s sons, Samp, set up a horse race. At that time, there weren’t enough good horses at the fair, nor enough interested bettors, to run a proper racing operation; so Samp set it up as a “boat race,” putting the family’s best horse in and matching it up with a collection of other ponies that were carefully selected to be sure and lose to it.

“sure losers” cohort was a mare that, although she had once been a really hot racer, was now too old to be a contender; they kept her around the stable to school colts. She still looked like a winner, though, so they put her in the race — and gave her to young Homer Davenport to ride.

And Homer would have won, had it not been for the bad start he got. As it was, when he crossed the finish line, he’d taken second place by a head. Dejected, with tears streaming down his face, young Homer dismounted for the weigh-in. He’d been given his big chance, and he’d failed.

“Innocent of the frame, he, of course, believed he was being sent out to win,” recalls former Oregon governor Oswald West, “And Samp, never giving the possibility of his winning a second thought, gave him the same instructions as he did the other boy (the one riding the picked winner) — ‘Get out there and win!’”

But he found the Jones family in great spirits, and very much disposed to forgive him for blowing it.

Acutely aware that this was his big break, and determined to make it count, young Homer urged his mount on — and he and the horse probably knew each other, so they had that teamwork thing going for them.

They got off to a bad start, and were at the very back of the pack leaving the gate; but that soon changed. Homer’s horse surged ahead, passing the competition until she was neck and neck with the lead horse, and looked like she was actually going to take the lead.

That autumn, possibly partly to make up for setting poor Homer up for this disappointment, the Joneses took Homer with them on a trip to San Francisco. There, he met “Lucky” Baldwin, a well-connected horseman who regularly ran stock on the Bay District track. Baldwin showed the Jones party a gorgeous three-yearold horse, the pride of the stables, and happened to remark that he’d not been able to find an artist to draw him properly.

Homer promptly asked permission to try it himself; and Baldwin was so impressed with the resulting drawing that he pulled some strings and got Homer his first job as a cartoonist, at the San Francisco Chronicle.

Granger and his family were dumbfounded — and terrified. They had, of course, bet heavily on their picked horse. If Homer won, they’d be busted down to bedrock.

“Samp, with his picket full of pool tickets on the winner, put his arm around the boy and said, ‘Never mind, Homer, you know the best of jockeys have hard luck at times.’”

One of the horses they picked for their (Sources: Owyhee Trails, a book by Mike Hanley (with Ellis Lucia) published in 1973 by Caxton Printers of Caldwell, Idaho; The Annotated “Cartoons by Homer C. Davenport,” a book by Gus Frederick published in 2012 by Liberal University Press; “Reminiscences and Anecdotes of Oregon History,” an article by Oswald West published in the September 1949 issue of Oregon Historical Quarterly)

www.willametteliving.com

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The Reading List

A curated list from your librarians at the Corvallis-Benton County Public Library. glass towers, and the rest of humanity live in colorful but decaying island neighborhoods, a group of urchins are raised in the faith of The Crooked Warden, a god of trickery. They progress from picking pockets to elaborate costumed con jobs, and eventually set their sights on the royalty. When they are forced into a particularly dangerous job by a ruthless gang leader, their hoax begins to fall apart, and their cleverness is put to the test. The characters are entertaining and the plot is inventive and cleverly revealed.

mom of color. I admired her attempts to be honest with her son while still trying to be sensitive to his age – it’s a really difficult line to walk. The artwork is very unique in that she uses a mix of photographs and cut out drawings of the characters that get pasted onto the photographs. It’s not like any graphic I’ve ever seen. I wouldn’t say I loved the effect, but it was executed well.

The Purple Princess

By S.L. Flowers LOCAL AUTHOR! Mary Beth lives life as an ordinary girl who loves purple. That is, until one rainy day she saves Sir Charles Cartsworth, a frog dressed as an English gentleman, from drowning in a puddle. Before she can further help him, her mother calls for her so she stuffs him in her pocket, and runs home. Back in her bedroom, she must revive him. He expresses his appreciation by revealing his true identity, King Rallo of Wickersham, a magnificent white tiger with purple stripes and violet eyes. As he sees all the purple in her room, he notes she has the purple spirit and asks her if she would like to become The Purple Princess.

People of the Book

By Geraldine Brooks Librarian reviewer: Bonnie

Good Talk

By Mira Jacobs Librarian reviewer: Bonnie

The Lies of Locke Lamora

By Scott Lynch Librarian reviewer: Charles

Funny, emotional, and relatable, this is graphic memoir that spring from questions her young son has regarding today’s current political and racial climate.

The questions he asks are sincere, full of precociousness, and very complicated. I wasn’t always satisfied with her answers, but I don’t think she was either and that’s part of the point – how do we answer such direct, complex, and politically charged questions when they are posed naively by children? And, to further complicate it, what if that child is a child of color from a family of color? While white children probably ask some of the same questions, some of his questions were very specific to his position as a boy of color with a

The story of an elaborate heist in the kingdom of Camorr where the royalty lives in

Librarian’s Picks

These are well-written, compelling, fictional, connected stories around the journey of a famous text, the Sarajevo Haggadah. The main character’s job as a jet-setting book conservator seemed far fetched, but I got on board. There was one aspect that felt a bit like plot device toward the end, but I love who is revealed as the illustrator of the Haggadah.

Despite myself, I kept finding it difficult to put down in spots and found some of the characters’ stories absolutely fascinating. Fans of historical fiction will likely enjoy this book as well as anyone who appreciates a well-crafted book by a talented author.

Corvallis-Benton County

PUBLIC LIBRARY

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Willamette Living Magazine October / November 2019

The Inspired Houseplant

By Jen Stearns Librarian reviewer: Bonnie

Normal People

This is an excellent book for anyone on choosing, growing, and caring for indoor plants. Detailed, useful profiles of individual plants include their needs and descriptions of their optimal environments. This is a handy resource I’ll refer to frequently, and is appropriate for the beginner to intermediate indoor gardener.

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

Alienated, disconnected, overburdened.

These are the descriptions that come to mind when I think of the two characters in this book, Connell and Marianne.

Although this is ultimately billed as a love story, more than the relationship between the two characters I get the sense of all the things in the world that are weighing on them, their struggle to cope and somehow still connect with others, and with each other. The story is told in alternating perspectives between the two, so we get both sides to key events in their lives, and their communication and miscommunication. We watch each struggle to find their place in the world, and explore the meaning of life, power dynamics in relationships, the difference between public and private self, and how much anyone can really know another person. This is a beautiful novel about that great morass of time that defines every generation, the transition to adulthood.

Caraval is the first title in a teen romantic fantasy trilogy, and is a perfect mash-up of The Night Circus and Alice in Wonderland.

Pick this one up and get swept away into the annual magical festival and treasure hunt, Caraval, hosted by the mythical Legend, a mysterious, elusive magician.

Follow the tale of two sisters as they escape from home to find themselves and first love, all while playing in this magical game. This is a truly compelling read, and the romance is totally clean – meaning, there are lots of passionate kisses and longing looks, ‌ and not much more.

Better yet, all the books in the trilogy are published now, so you won’t have to wait to read the entire story once you’re hooked!

Best of t

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All kinds of things happen at the library!

By Stephanie Garber Librarian reviewer: Kristy

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You know...

Caraval

By Sally Rooney Librarian reviewer: Mike

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

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THE ANNEX 214 SW JEFFERSON 541-758-9099

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Your Health

How to Die Young, at a Very Old Age - Part 5 7 common myths about aging.

By Dr. Frank Sievert I will be quoting from the new book by Dr. Steven Gundry: The Longevity Paradox Myth 1: Your genetics determine your health.

There is a lot of excitement about genetic testing and what kind of information could be gathered from it. But many people do not realize that genetics are estimated to only determine about 10% of your overall lifetime disease risk, the other 90% are environmental factors and epigenetics.

Epigenetics are the sum of all factors that determine which genes are turned on and which are left turned off.

Myth 2: The Mediterranean diet promotes longevity.

Don’t get me wrong, you’re better off following the Mediterranean diet then the standard American diet. Two of the “Blue Zones” are in the Mediterranean.

The Blue Zones are regions of the world where Author Dan Buettner claims people live much longer than average which led many people to believe that the Mediterranean diet was the ideal diet to follow.

The term first appeared in his November 2005 National Geographic magazine cover story, “The Secrets of a Long Life”. Buettner identified five regions as “Blue Zones” -Okinawa (Japan); Sardinia (Italy); Nicoya (Costa Rica); Icaria (Greece); and among the Seventh-day Adventists in Loma Linda, California. The Mediterranean diet contains cereal grains though, and this is actually a negative component of that diet.

These people live long despite eating so many grains, not because of it.

What Blue zones have in common is not what they eat, but what they don’t eat, which is a large amount of animal protein.

Myth 3: Animal protein is essential for strength and longevity.

You do need an adequate amount of protein to power your body and build muscle to avoid muscle wasting as you age.

But there is a big difference between the amount of protein you have been let to believe you need and the amount you actually need, primarily because of commerce.

Animal protein has become ridiculously

22

inexpensive thanks to government subsidies of corn, other grains and soybeans that are fed to industrially farmed animals, poultry and even fish. The result is that many western societies vastly overconsume animal protein, leading to higher blood sugar levels, obesity, and a shorter life span.

You might ask why animal protein is so mischievous when it comes to aging. It goes back to the fact that we are “wired” to thrive on an annual cycle of growth and regression. During periods of growth, your cells communicate with one another by a pathway that sends signals for cells to grow and proliferate. This pathway, which is known as the mammalian target of rapamycin (mTOR), helps to regulate cell metabolism and is itself a sensor for energy availability within the body.

If “mTOR” senses that there is plentiful energy in your body, it assumes that you are in the growth cycle. It then activates the production of a growth hormone called insulin-like growth factor I, which sends a signal to your cells to grow. On the other hand, if it senses that there is little energy in the body, it assumes you are in a period of regression, such as a famine, and food scarce, so it’s time to limit production of IGF 1.

Constantly high levels of IGF 1 lead to disease and rapid aging, it also paves the way for cancer cells to proliferate. Your cells never get the signal to cull the herd and recycle dysfunctional cells through autophagy, which is programmed cell death necessary for renewal of tissue and optimal function.

You can therefore use IGF 1 testing as a marker for aging.

But what does this have to do with animal protein? When mTOR is scanning the body for energy availability, it keeps an eye out for certain amino acids more than others, specifically methionine , cysteine and isoleucine, which are most prevalent in animal protein.

Mouse studies have shown that avoiding these amino acids extends the life span at levels comparable to those that result

Willamette Living Magazine October / November 2019

from calorie restriction.

Myth 4: Growth hormones promote youthfulness and vitality.

It makes sense that hi IGF-I levels, caused by mTOR sensing energy in the body, would promote cell growth. This includes growth of both the cells that help us grow tall and the cells that become cancerous.

Many studies have also revealed connection between height and cancer. In one study, rapid growth during adolescence resulted in an 80% increased risk of cancer 15 years later.

Another way to look at this is that if consuming sugars in animal proteins increases your IGF 1 level, then lessening your consumption of them generally, or at least periodically, is the way to go.

Myth 5: A high metabolic rate is a sign of good health.

A high metabolic rate is not a sign that you are burning calories more quickly at all; it is a sign that your metabolism is inefficient and working much harder than it should in order to burn fuel.

During times of stress your cells become more fuel efficient by stimulating the birth of new mitochondria, the energy plants within each cell. A high metabolic rate is the exact opposite–like a car that gets only 10 miles to the gallon.

Recently, I have seen a lot of my patients jump aboard the high protein ketogenic or carnivore diet craze as a weight loss strategy. Yes, if you are looking to lose weight quickly, consuming a lot of protein will work, but it works in much the same way that a 12 cylinder sports car works. The heat generated by a high metabolic rate ages you quickly.

A chemical reaction between amino acids and reducing sugars is called the Maillard reaction, compounds called advanced glycation end products (AGE’s) are produced.

This is a function of both your metabolic rate and, which determines the heat in your body, and the amount of sugar you burn. One example for this process are the brown age spots that show up as you get

older, but it does not only happen only in your skin, it happens in all of your organ systems.

In a 365 day growth cycle, glucose, protein and heat are always present, so you are producing these chemical bonds all the time.

A good measurement for this process is the so-called “hemoglobin A1c” value which your doctor may have determined for you to screen for diabetes. It is an indirect measurement of how fast or slow you are becoming a giant brown age spot!

Myth 6: Saturated fat should not be demonized.

If you’ve read this far, you know why this is a myth, because animal fat does not come without animal protein.

Not coincidentally, the fat sources best for longevity all come from plants.

Myth 7: Milk does a body good.

The people in the blue zones do not only eat much less animal protein than elsewhere, they also consume sheep and goats dairy products and rarely cow. Why would that make a difference you might ask: Here is why: About 2,000 years ago, a spontaneous mutation in northern European cows changed the type of protein in their milk from casein A2 to casein A1. During digestion, casein A1 can turn into beta- casomorphin-7 and opioid peptide, that attaches to the pancreas insulin producing cells and prompts an immune attack and thus inflammation. This is likely the primary cause of type 1 diabetes. The most common breed of cows worldwide is the Holstein, who’s milk contains this problematic protein.

Furthermore, conventionally raised livestock and their dairy products are laced with antibiotics and Roundup, which will send your good gut bacteria running for the hills.

For longevity sake, stay away from A1 casein products and nonorganic dairy in general, and do not drink milk as a beverage, particularly for children, cow’s milk is loaded with insulin-like growth factor I.

HEALTH FITNESS

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The most current state-of-the-art fitness equipment, and trained staff available to answer your questions.

More than 120 hrs. per week of group exercise classes including Zumba, Nia, Pilates, 3 types of yoga, Step, Cardio, Goup Power (weights) and even Line Dancing!

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

facebook.com/TimberhillAthleticClub Dr. Sievert founded, owns, and operates the Thrive Clinic in Corvallis.

He can be reached at: 541-207-1670 or visit his website www.thethriveclinic.com

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

WWW.TIMBERHILLAC.COM www.willametteliving.com

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PASSION. CONNECTION. THE SPIRIT OF OREGON WINE. Pinot Noir Willamette Valley Pinot Gris » Pinot Blanc Rosé of Pinot Noir » Chardonnay Red Blend 810 Applegate St. Philomath, OR 97370 541-929-6555 comptonwines.com SUMMER TASTING ROOM HOURS: Open Thursdays – Sunday 12 noon – 5 p.m., Jun-Aug

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Visit our Estate 12-5PM Daily 4225 N. Pacific Hwy (99W) 503.831.4916 leftcoastwine.com

Brother Red is no typical Oregon wine.

Inky and purple, this bottling offers up big, ripe, brambly fruit aromas, hints of toasty oak, and racy overtones of smoke, pepper, and rocky earth.

Thomas Leggate Brother Red, at Emerson Vineyards now.

To order Call 503-838-0944 24

Willamette Living Magazine October / November 2019

WINTER TASTING ROOM HOURS: Open Fridays – Sundays 12 noon – 5 p.m., Sep-May

American & International Art

MY SECRET DOUBLE • NOW AT THE GIUSTINA GALLERY AT LASELLS STEWART CENTER (A tiny sampling of the fantastic pieces on display.)

This collaborative show presents a curated selection of artwork, demonstrating that depression, addiction and suicide are global issues, but not without hope.

Partnering with Latvian, Estonian, and Kazak artists in a juried traveling exhibition, American artists are also expressing their cultural insights through art. My Secret Double is a powerful way to share a common story while bringing awareness to this international health crisis. The My Secret Double exhibition intensifies the gravity of the situation. In so doing, it serves as an educational and historical contribution to the importance of depression awareness and treatment. It also showcases a fresh way to mobilize artists to use their talents to touch society.

Through these genuine works of art and the artists' heartfelt statements, we know that our shared communities will gain insights toward achieving more universal positive mental health.

The Exhibition Team At Giustina Gallery The LaSells Stewart Center www.willametteliving.com

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Get Outta Town

Winter Getaways: The Tillamook Coast

A Wellness Retreat on the Tillamook Coast • Indulging in a Mother/Daughter Getaway Anne Norup

Ashley Courter Photography

It was an astonishing 75-degree, sunny afternoon—unprecedented at the beach in Oregon for early spring—when I greeted my daughter in the lobby at Headlands Coastal Lodge & Spa (www. headlandslodge.com) in Pacific City. We were grinning from ear to ear, thrilled with our good weather karma and excited about our upcoming time together.

We both live busy lives, each running our own businesses and her raising three amazing kids. When we’re together, the kiddos take center stage and there’s rarely more than a few minutes for us to catch up.

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The solution? A beach getaway, complete with spa treatments, long walks, delicious meals and relaxing, one-on-one time together. The Tillamook Coast was our choice.

As we opened the door to our room, we both caught our breath at the surprisingly intimate sight of the ocean, right there in our face. The room felt like it was our own private world, comfortably appointed with a fireplace, modern amenities and a glass rain shower showcasing a view of Haystack Rock.

We headed back downstairs to explore the property and had a few moments

Willamette Living Magazine October / November 2019

to chat with Jennifer Hale, the general manager of Headlands. She told us about the many things we could do beginning with the choice to “stay in or head out.”

If it’s the latter, she explained, “We have adventure coaches that can tailor an experience to your interests, whether it’s hiking, kayaking, berry foraging, tidal explorations, or whale watching.” Bikes are in the lobby to ride around town.

“Our staff has a menu of options that change with the seasons, which could include wine or distillery tastings, cocktail classes or learning how to shuck oysters from one of the local experts.”

Photos - Facing page: Fresh salmon dinner at Headlands Lodge This page: Clockwise from top left: Healands Lodge dining room, Janice Gaines-Ehlen @ Spa Manzanita, Headlands Lodge guest room.

Dinner in the casual, elegant Meridian Restaurant did not disappoint. Wraparound windows offered expansive views of surf and sand in the open dining room.

Wood beams framed the space, anchored by a massive stone fireplace. The menu offered delicious ocean-to-table fare, featuring local purveyors from fishermen plying nearby waters to farmers who grow their own produce.

With the day’s warmth still lingering, we took a leisurely twilight beach stroll following dinner, gawking at the full moon rising above the lodge, illuminating cresting waves in a silver glow. At least a dozen bonfires dotted the shoreline, their scent of woodsmoke mingling with the tangy sea air.

As darkness descended, we donned our suits and soaked in the outdoor, saltwater hot tub, chatting and basking in luxurious warmth.

That night as I sunk into bed with the roar of the surf so close, right at the edge of the

beach, a deep sleep immediately claimed me.

After a delectable breakfast, we headed to Tidepools Spa for massages. We learned the spa’s wellness philosophy focuses on treatments that are simple and deeply restorative, facilitating and promoting wellness for each guest. I had the 60-minute “Head and Sole” treatment, which peeled away layers of stress and soothed my achy muscles. Other amenities included a steam room and workout area with fitness equipment plus space for yoga.

had a few moments with founder Janice Gaines-Ehlen, who’s owned the spa since 2007.

“This business is an expansion of my personal daily practice. We offer what I believe in,” she commented. In addition to spa sessions, she has a gift shop in the small lobby with eco-friendly, fair trade items. Janice comes from a fitness background, having evolved the spa over the years with the goal of encompassing people.

Throughout the property, customer service was redefined by the staff’s natural, genuine friendliness. No pretention with this crew! Each person helped make our stay exceptionally memorable.

“The therapists that work here must first be kind and welcoming, so when people walk in the door they can let go of their worries and frustrations. We offer personalized service, paying attention to each individual’s needs. Our spa is not just about business.”

Reluctantly, we checked out of Headlands and drove north to Manzanita for lunch.

While there, we stopped at Spa Manzanita (www.spamanzanita.com).

They were already booked for treatments, but we

Awhile later, my daughter and I hugged one another good-bye. We parted feeling refreshed, recharged and reinvigorated, our bond of love renewed—a perfect wellness getaway.

More www.willametteliving.com

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Get Outta Town

Now You're Cookin' - The Tillamook Coast

Cooking Schools on the North Coast Food Trail Anne Norup If you’re a passionate foodie who loves to cook, you’ll be delighted to explore Oregon’s North Coast Food Trail (www. northcoastfoodtrail.com) spanning from Cannon Beach through the Tillamook Coast to Lincoln City. Celebrating the bounty of regionally sourced ingredients, you can learn from local chefs in handson classes or demos. It’s a perfect opportunity for cooks wanting to hone culinary skills, get kitchen tips or nab a new coastto-table recipe. Watch how the pros make it or try it yourself with a chef nearby to answer that burning question that’s been nagging you for years.

One of Cannon Beach’s culinary treasures is EVOO (www.evoo.biz), owned by Chefs Bob Neroni and Lenore Emery. After 15 years, their mission—to create menus and dishes that inspire guests to cook them

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again at home—hasn’t changed and their following of food lovers continues to grow as a result. Their gracious welcome into the studio kitchen for one of their signature three-hour dinner shows begins with a glass of wine and friendly introductions.

From there, hang onto your seats as you watch culinary magic unfold before your eyes, and best of all, you’re included in every step of the process.

Chef Bob’s philosophy is, “If it grows together, it goes together.” Fresh ingredients speak for themselves and good cooking brings forward the natural flavors. He pays homage to the local bounty that’s brought to him, whether it be from farmer, fisherman or forager.

Chefs Bob and Lenore entertain you with their light-hearted back-and-forth banter, keeping you engaged and inspired,

Willamette Living Magazine October / November 2019

wowed by the flavors they put in front of you. “We teach technique more than how to follow a recipe.” You’ll come away from the evening having learned basic things, like how to salt food appropriately, the best way to dress a salad or how to heat oil properly. But more importantly, you’ll depart in a warm glow of great food, good wine and culinary camaraderie.

Go to the source for a catch-and-cook experience at Kelly’s Brighton Marina (www.kellysbrightonmarina.com) on Nehalem Bay. Bring your family and friends and learn the art of crabbing from owner Kelly Laviolette. Even if you’ve caught crab before, the passion Kelly imbues is infectious and oh-so-much fun! It’s a great way for the kids to get involved from catching the crab, to learning how to cook it and finally eating it on the dock by the bay. Or

Photos - Facing page: Chefs Lenore Emery and Bob Neroni, owners of EVOO This page: Clockwise from top left: Hands-on cooking class with Chef Donna Riani at the Lincoln City Culinary Center, Lincoln City Culinary Center Manager and Chef Donna Riani , Chef Bob Neroni skillfully plating at an EVOO dinner show.

make a party of it with friends. Whatever you choose, Kelly promises you’ll have a blast! And if you love to fish, this is the place for some of the best fishing in the area including summer Chinook. Boats are available to rent plus there’s RV and tent camping available.

The Lincoln City Culinary Center (www. oregoncoast.org/things-to-do/culture-history/culinary-center/) welcomes you to experience seasonally inspired cooking, from hands-on classes to demos or private events.

One of the primary things the center strives to do is to get everything locally.

As Culinary Center Manager Donna Riani says, “We’re fortunate to live where we do, because we’ve got farm-to-table, forest-to-table, forage-to-table and ocean-

to-table. There’s such abundance here with more going on than meets the eye.

It’s our mission and job to help people see and experience that.”

The team of chefs shows you how to turn these fresh ingredients into delicious dishes that will tantalize your taste buds.

Sit back, relax and watch a demo or jump into the kitchen and create a masterpiece yourself under the tutelage of a professional chef. Then join your fellow cooks to share a family-style meal of your collective creations paired with Oregon wines, ciders and beers.

After time spent together in the kitchen, new friends have been made and the spirit of joviality is contagious. Laughter and good-natured joking abound as you taste one another’s dishes. The dining

room provides a perfect setting with magnificent views of the ocean, Lincoln City and the coastal foothills. You’ll make a lasting memory and take away some new cooking tips as well.

From charming seaside towns to jaw-dropping scenery along the way, you’ll be inspired to whip up something new at home, having discovered the delicious bounty of Oregon’s North Coast Food Trail.

For more information on spas, cooking schools, and other fun things to do on the Tillamook Coast,

visit www.tillamookcoast.com

www.willametteliving.com

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Now Open in Corvallis

Dr. Frank Sievert MD 541-207-1670

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Frank Sievert MD

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Sunday, October 6, 2019 at 3 p.m.

Bruckner: Te Deum, with 200 area high school choir members Mozart: Sinfonia Concertante for Four Winds Sunday, October 27, 2019 at 3 p.m.

Portland Youth Philharmonic David Hattner, conductor

Beach: Symphony in E minor (“Gaelic�)

Gershwin: Piano Concerto in F major

Joshua Ji, soloist, PYP Piano Competition winner • All seats $5

Sunday, November 24, 2019 at 3 p.m.

Shostakovich: Symphony No. 10 Kodaly: Dances of Galanta Friday, December 6, 2019 at 7:30 p.m.

Holiday Concert Selected Orchestral and Choral Works

See the full 2019-2020 Season at 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)

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Willamette Living Magazine October / November 2019

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LIVING LIVING October / November 2019

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Wellness Retreat

Tî ¸aditions old & New • Philomath • Cî ¸anberries!

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Beef Bourguignon

Beef Bourguignon Ingredients • 3 lbs Beef, Chuck or Shanks -inexpensive cuts work well!

• 5 Strips of Bacon (thick) • 3 Cups of (Willamette Valley) Pinot Noir, plus more for personal hydration while cooking… if desired.

• 2 cups Beef Stock • 1 tbsp Tomato Paste • 1 Bouquet Garni – *see below • 2 Cloves Garlic • 1 Yellow Onion Chopped • 2 Carrots - sliced thick • 1 Pound Mushrooms - halved (white button, or your favorite, or a mix!)

• Salt & Pepper to taste • ½ Stick of Butter • 3 tbsp white flour *The bouquet garni (French for «garnished bouquet») is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.

leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, chervil, rosemary, peppercorns, or tarragon. Sometimes, the bouquet is not bound with string, and its ingredients are placed into a small sachet, or even a tea strainer.

aside. Add three cups pinot to de-glaze pan, cook for a minute or two scraping bottom and sides. Add beef stock, whisk in tomato paste, return seared beef to pot, add garlic, onion, carrots, and bouquet garni. Cover and place in 325 degree oven for two hours.

Directions

Remove from oven. Remove everything from cooking pot except liquid. In a small bowl, combine 3 tbsp flour with 1 tbsp white flour, mix together by hand until incorporated. Then with pot liquid at a near-boil, add the butter/flour mixture (Beurre Manie) slowly while whisking to thicken.

Cut bacon into two-inch pieces and cook In a deep, oven-proof roaster until crispy -- if you don’t have one, Le Creuset makes the ultimate porcelain, cast-iron Dutch Oven for this, and they’re on sale at Corvallis’ Inkwell Home Store, just FYI. Remove bacon and set aside. Remove excess rendered bacon fat, cook beef on all sides in same pan over medium-high heat to sear, take care not to scorch renderings in pan. Remove beef and set

There is no standard recipe, but most French recipes include thyme, bay

32

Willamette Living Magazine October / November 2019

Return everything you took out of the pot back to the pot, except the bouquet garni.

In a separate saucepan, cook the mushrooms in butter until soft and slightly browned. Mix mushrooms into pot.

Le Creuset Dutch Oven

Heat all again and serve with warm, crusty baguettes (from Le Patissier!), mashed potatoes, or noodles.

Now That Fall is Here,

Viva Comfort Food!

Le Patissier

Escoffier, after spending time cooking in the French Army (lucky soldiers), was at the pinnacle of the food world in European kitchens from CÊsar Ritz’s Grand Hotel Monaco, to London’s Savoy, to The Ritz Paris, and The Ritz London. Escoffier’s wealthy, socialite diners expected flair, and he delivered. But Beef Bourguignon is not expensive, and doesn’t have to be a big deal, little French grannies have made it forever, no pretense, no silver platters, très simple.

Didier Tholognat of Le Patissier in Corvallis

The dish was elevated to stardom in the United States by our “First Lady of French Cooking� Julia

gazine • Wi n Ma

Child in her 1961 landmark cookbook, Mastering the Art of French Cooking. Preparation of the dish has now become a rite of passage for aspiring home cooks all over the country. It’s prepared as a family favorite for the holidays, to impress “the Joneses� next door, and for “girl’s night� while sipping wine and watching Julie & Julia on the flat screen, in the kitchen.

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F

ew dishes are as comforting as the French classic, Beef Bourguignon. The dish has been prepared in France since the French began preparing food.

The recipe, first put to paper in 1903 by Auguste Escoffier, the preeminent chef of the early 20th century, is not difficult, and it’s flexible to allow for personal taste.

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2019 • lley W Va

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For this recipe, we consulted our local expert, Didier Tholognat, of Le Patissier in Corvallis. We’re not using the word “expert� like he’s made the dish a couple of times.

Expert because he was born and raised in France, everyone in his family is intimately familiar with the dish, and he is a bona fide French Chef.

Perhaps this recipe can become a regular for you? And as Julia would say while holding high her glass of wine, Bon AppĂŠtit!

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

33

Kale

In Season

Bacon Kale Buddies

Kale Chips

Ingredients:

Ingredients

• • • • • • • • •

1 Tbsp. butter 4 slices bacon (or smoked tempeh strips) 3 eggs ¼ cup milk ½ cup shredded cheddar 1 Tbsp. flour ½ cup kale, minced ¼ onion, chopped pinch of salt & pepper

Directions: Butter 4 cups of a muffin tin. Cook bacon lightly on both sides, until almost done; drain, reserving 1 Tbsp. for sautéing onion. Line the sides of each muffin cup with one strip of bacon.

Sauté onion in bacon fat until translucent. Add kale to pan and cook to wilt. Season to taste with salt and pepper.

Beat eggs, milk, cheese, and flour together and stir in sautéed onions and kale. Pour into the 4 lined cups. Bake at 350° for 30 minutes

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Willamette Living Magazine October / November 2019

• 1 Bundle of Fresh Kale (6 leaves or so) • Olive Oil Spray (available at most supermarkets) • Salt to Taste

Directions: Wash, and thoroughly dry kale leaves with a towel. Shred by hand into “chip size” – they don’t shrink much while cooking. Lightly spray baking pan with Olive Oil. Place Kale onto pan in a single layer. Spray Kale with a little more olive oil, lightly!

Sprinkle sea-salt to taste. Bake at 425 for five to eight minutes until crispy.

Don’t be afraid to experiment! Sprinkle with parmesan or go vegan and sprinkle with nutritional yeast.

Enjoy a healthy snack!

gazine • Wi n Ma

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FRESH LOCAL

ORGANIC

KALE

North Corvallis 2855 NW Grant Ave South Corvallis 1007 SE Third St Open daily 7am-10pm

www.firstalt.coop @firstaltcoop www.willametteliving.com

35

Tuesday - Saturday 11 to 5

GALLERY That

gift-giving

Sogni/Dreams, Pam Serra-Wenz

time of year is fast approaching.

If you want to give something unique, something to be treasured, something created by local artists, then come on in.

184 S. Main St., Independence, OR

503 838 6171

Mid-Willamette Valley

ART Trail

www.rivergalleryart.com

Member

Art by Appointment & Fridays 11-2pm Corvallis Arts Walk - October 17 230 NW 6th Street Corvallis, OR 541-456-4971 beatrice.artwork@gmail.com

209 SW 2nd St. | Tue - Sat 10-5:30 | In Corvallis (541) 752-0811

Jean Lawrence Mike Bergen

Lee Kitzman Affordable local art for every taste and budget.

Come into the gallery and have a look around, you’ll like what you see.

Featured Ar�sts October - Lee Kitzman, November - Jean Lawrence, December - Mike Bergen / Art-In-The-Valley-Gallery

ar�nthevalley.net

Santiam Place Wedding & Event Hall

Your special place for: • Weddings & Receptions • Bridal & Baby Showers • Parties & Anniversaries • Family Gatherings

•

• Reunions • Barbecues • Meetings & Lectures • Presentations & More!

Shown by Appointment, Call Today: 541-259-4255 *party rentals available on-site!

139 Main St. in Lebanon

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Willamette Living Magazine October / November 2019

w w w. s a n t i a m p l a c e .c o m

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

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gazine • Wi n Ma

Novak’s Hungarian

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

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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.

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208 2nd St. SW in Albany

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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

r! ne

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)

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

Talk about Radon!

By Annette Seivert

When buying a home you can order a number of inspections.

Other than the obligatory whole-house inspection, there are the options for roof inspections, sewer scopes, well and septic inspections (unless you are on city water and sewer), boundary surveys – and Radon.

So what is Radon and why would you spend the money to test for it?

Radon is a naturally occurring gas. 1300015000 years ago, giant glaciers melted and enormous amounts of water, called the

Missoula Floods, pushed huge amounts of sediments and stone down into what is now Oregon (and probably elsewhere as well, but that is what is important for our exploration here). These sediments and granite contained uranium from which, Radon is a break-down product.

Because rocks and sediments are not distributed evenly, whether or not your future or current home has a Radon problem does not necessarily depend on the surrounding risk levels and test results.

Radon is a known cause of lung cancer.

People who never smoked but used a

basement room extensively, unaware of its high Radon levels, were diagnosed with late stage lung cancer. Often, the children’s rooms are on the daylight basement level.

If for nothing else than peace of mind, measuring the Radon level is simply good practice.

Readings will be different in different seasons, temperatures, etc. You can have it measured professionally by an inspector or do it yourself with a kit you can get at a hardware store. Self-test kits can be long and short term.

A reading over the EPA max level of 4 pCi/L should be mitigated. For this a reputable radon mitigation company will install suction points and vent the Radon out with a fan system.

The mitigation company should guarantee they will lower the reading below the EPA level. For the price quoted, make sure they do even if they have to use multiple suction points. Tests should be repeated every few years. Ask a specialist!

I often hear hesitation when I recommend additional inspections but Radon should really be tested in any case. Better safe than (very) sorry.

Annette 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.

38

Willamette Living Magazine October / November 2019

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

On the Money Does Your Retirement Plan Account for Inflation? Here’s Why You Need to Make Sure It Does – And What to Do About It

By Sten Carlson Today it’s common for Americans to spend 2, 3 or even 4 decades in retirement. This means people have ample time to relax and achieve a bucket list of dreams. However, the flip side is that retirees need to ensure they have enough savings to last through their lifetime. One complicating factor is that inflation is a fact of life, and it can result in meaningfully higher expenses over time.

Living costs increase even with modest inflation By historical standards, the impact of inflation on Americans’ expenses has been relatively low, rising less than three percent annually over the last quarter century. Yet, even modest inflation adds up. A three percent annual increase means living costs would double in less than 25 years.

Consider this example: a retired couple planning to live on $60,000 in 1994 would require $103,842 today to maintain their standard of living.1 Some costs can grow more quickly What this reality means is that if you are preparing for or are in retirement, you need to account for inflation, regardless of how modest it may be. And, while you should plan for inflation to affect all your retirement expenses, you can expect some costs to make a bigger impact: • Health care – as you grow older, it’s likely that you will require more medical attention. Health care costs are rising, which is affecting both out-ofpocket expenses and insurance premiums, including Medicare and longterm care policies.

• Housing costs – by the time you’ve reached retirement, you may have paid off your mortgage. But other expenses like insurance and property taxes can sometimes rise significantly, putting more stress on your retirement budget. If you plan to move to a differ-

ent home, it might cost more than you expect depending on the real estate market in your area.

• Miscellaneous expenses – in retirement, day-to-day expenses such a groceries, gas, and utilities bills, as well as travel and entertainment costs will increase – all of which can add up quickly.

There are steps you can take today to help prepare for the impact of inflation.

If you still have time left before you retire: 1. Increasing your retirement plan contributions annually – recognizing that living costs will rise throughout your retirement, consider boosting your retirement savings each year. If you can, maximize your contributions, or at least save enough to match the rate of inflation. Doing so will put you in a better position to manage higher costs in retirement.

2. Own a tax-diversified retirement portfolio – along with your tax-deferred workplace retirement plan or IRA, focus on building savings in other vehicles. This includes Roth IRAs and Roth 401(k)s (if available) that can potentially generate tax-free income in retirement. Any income you can generate that is tax-free will reduce your total withdrawal amount since no taxes are due. That can help your retirement savings last longer.

3. Keep working – this is not the answer everybody wants to hear but staying at your job for a little longer than originally planned can help boost your nest egg and reduce the amount of time you need to live off your savings.

If you are retired: 1. Invest to keep up with inflation – while it’s important to take some risk

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.

off the table in retirement and move to more conservative investments, it is possible to be too conservative. At a minimum, make sure your investments are returning enough to keep pace with inflation. Depending on your circumstances and retirement goals, you may want to continue investing a portion of your portfolio for growth.

2. Understand your income streams – knowing what sources you have to draw from, such as a workplace retirement plan, IRA, annuities, and Social Security – and which ones you will withdraw from first – can help you make tax-efficient decisions that preserve your savings.

3. Consider working in retirement – returning to work may not be ideal, but if your savings come up short, working part-time or as a consultant can help solidify your financial picture.

Whether you’re preparing for retirement or have already stepped away from your primary career, it’s important to have a solid plan that realistically estimates your financial need for retirement – which means taking inflation into account. If you need help getting started or deciding if you need to adjust your existing plan, consult a financial advisor in your area.

1 Bureau of Labor Statistics, Consumer Price Index (CPI-U) with dollar amounts determined using BLS Inflation Calculator (https://data.bls.gov/cgi-bin/cpicalc.pl)

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

39

STYLE GUIDE

PROFESSIONAL HELP: Tips from local leaders in their industry

The Haberdasher

Getting Your Wardrobe Ready For The Changing Seasons

By Oscar B. Hult

AS THE LEAVES BEGIN TO CHANGE, AND WE START THINKING ABOUT POTS OF STEW ON THE STOVE AND SNUGGLING IN BY THE FIREPLACE, IT IS ALSO TIME TO GET THE CLOTHES READY FOR FALL LAYERING. However, before you get the tweed out of mothballs, it is time to put away the Spring/Summer wardrobe.

For those linen and cotton short sleeved shirts, it's simply a matter of making sure they have been laundered, folded neatly and placed in what ever off season storage system you might have. I personally use a large clear plastic bin at the bottom of my closet. In it I put whatever off season clothing that I want to use again next year.

Before you simply put away everything however take a close look to see if you actually need all of it. If you didn't wear it

at all this summer, are you likely to next year?... Probably not.

Same goes for those lightweight jackets and vests that you didn't find use for. Your summer suits and sportcoats that you want to keep should be dry-cleaned and put away in your off season storage (Check out how to fold a suit coat on our website www.TheNattyDresser.com). This will allow you to get out those fall/Winter suits and sportcoats, sweaters and other layering pieces that we all love to wear in the cooler months. There are of course probably a few items that are of yeararound use like that classic grey suit that you wore to that job interview, your friend's wedding and your great aunt's anniversary.

You will probably still need it for the Holiday party your boss throws, the school fundraiser and that awards banquet. Make

www.facebook.com/thenattydresser

sure to get it cleaned too, so it is ready when you need it (If you haven't worn it in a while, be sure to try it on to make sure it still fits).

Of course this same line of thought applies to your season specific shoes, hats, scarves, sweaters... Get the things you need for Fall ready for use, and clean and store everything else, so you don't have to rummage through it all to find what you are looking for.

Now that your wardrobe is ready for Fall you can easily... Dress well, Be Confident, and Find Success!

Oscar Oscar B. Hult is a co-owner of The Natty Dresser in Downtown Albany.

541-248-3561 Contact him at

www.thenattydresser.com

40

Willamette Living Magazine October / November 2019

In The Garden

Garlic Revisited

GARDENING

PROFESSIONAL HELP: Tips from local leaders in their industry

By Brenda Powell Garlic is an ingredient that I use in most recipes I prepare. I wrote about it in this magazine in 2013 but I thought it was time to revisit the subject. Although I’ve grown a little bit in my former small raised beds, last fall I finally had the space to grow a lot of garlic. I always intend to clearly label or map what I plant, follow the growing instructions perfectly, harvest at the right time and store properly. I’d give myself a B minus on implementation as I didn’t water enough and harvested too late. Some of it smaller than I expected. The important thing is I ended up with a lot of usable garlic!

There are two basic groups of garlic: softneck and hardneck. Softneck varieties like Italian and Silver Rose produce several

rows of cloves around the stem. They tend to be milder and store longer. The “neck” of the bulb is soft and braids nicely.

Hardneck varieties like Spanish Roja and German Red have cloves in a single circle around the center. They want to flower (don’t let them) and have fewer skins unless you harvest them with a few green leaves still attached, something I learned too late. Hardneck varieties have a wide range of flavors but generally are stronger and spicier than softnecks.

The basics of growing garlic:

• Plant garlic from SeptemberNovember, with October being the ideal time.

• Plant in well-drained, fertile soil in full sun.

• Break into individual cloves and plant 1-2 inches deep. Space cloves 4-6 inches apart in rows 8-12 inches apart. The pointed end is up. If you see residual roots those are down.

• Use a complete fertilizer (example: 5-55) when planting. In early March sidedress with organic growth fertilizer.

Another option is liquid fertilizer every two weeks through April.

• Keep area weeded. Cut off flower stalks when they appear.

• Water as needed until mid-June.

• Harvest with 4-5 slightly green leaves remain at top of plant. Lower leaves will be dry.

• Place in a cool, dry, well-ventilated location for about 4 weeks. If you wish to braid the softneck varieties, keep the leaves on. Otherwise, when dry, cut off any foliage or stalks and trim back roots.

• Store cured garlic in a cool, dry location in mesh bags or hang the braided softnecks.

A simple way to enjoy the mellowed taste of garlic is to roast a whole bulb. Preheat your oven to 400 deg F. Cut off the top ¼ to ½ inch of the cloves. Place on foil or in a ramekin or muffin cups. Drizzle with olive oil. Wrap with the foil or place foil over the cups. Bake for 30 minutes or so, until soft. Remove from the skins and enjoy on bread or crackers.

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

Follow her writing at garlandnursery.wordpress.com

www.willametteliving.com

41

HEALTH & FITNESS

PROFESSIONAL HELP: Tips from local leaders in their industry

Wellness

The Healing Power of Antioxidants

By Kris Denning

If your body were a fish tank, antioxidants would be the feeder fish at the bottom eating up all the icky stuff (free radicals) keeping the tank clean. We accumulate some free radicals naturally through our own metabolic processes. Our body creates antioxidants that attack free radicals before they can do their thing, which is scavenging and damaging our cells. The problem is that we are carrying around more free radicals than ever before, and we have the sickness, inflammation, and diseases to prove it.

Processed foods, tobacco use, pesticides, additives in cleaning products and foods, and even UV light can create free radicals.

Although the life span of a free radical is a fraction of a second, in that time they can damage cells, and cause mutations in our DNA that lead to inflammation and disease.

Diabetes, heart disease, cancer, dementia, stroke, and many more ailments can be linked to cell-damaging free radicals. It makes sense then, that those ailments can be prevented and remedied by increasing our intake of free radical fighting antioxidants.

How do we get more antioxidants? By eating plant-based foods.

Plants are naturally loaded with antioxidants. Beans, vegetables, fruits, herbs, and spices are all great sources of antioxidants. It really can be that simple. Eating seven servings a day

of fruits and vegetables will help save your cells. You can protect your body by adding antioxidant rich spices such as turmeric, oregano, marjoram, thyme, cinnamon and nutmeg to your cooking and baking.

We desperately need, as a society, to focus on healing our bodies and preventing disease, rather than popping a pill to mask symptoms. A great analogy from the book, “How Not To Die� by Michael Gregor MD, likens treating illnesses with medications; to mopping the floor around an overflowing sink, rather than simply turning off the faucet.

Keep a fruit bowl and your vegetable drawers stocked with produce. In the morning, have an apple or a banana and a cup of green tea. Add berries and/or apple and cinnamon to oatmeal. Sautee peppers, asparagus, spinach or zucchini to go with your eggs. Load up a smoothie with spinach, an apple, and berries! Keep carrots, celery, and other veggies cut and ready for quick snacks. For lunch have a big salad or a vegetable and bean soup.

For dinner, let the vegetables be the main course. A large sweet potato with added cinnamon and nutmeg packs a powerful antioxidant punch.

Studies have shown that genetics account for just a low percentage of acquired disease. The rest are attributed to diet and environmental hazards like smoking. This means, that inflammation and disease are not an inevitable part of aging that we must accept. If you were told you had just one car for life, would you put the wrong gas in the tank and never do regular maintenance? Your body is your vehicle.

Every time you eat, ask yourself if the food will be healing, or damaging to your body.

Just having that awareness can be helpful.

This is your life. Give your body what it needs for a long and healthy one.

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

Contact her at

healthytothesoul.com

42

Willamette Living Magazine October / November 2019

Breast Cancer Patients Feeling Whole Again

Brow & Eyeliner

- -

Here's where Permanent Makeup plays an important role. Permanent Makeup, also known as micro-pigmentation, cosmetic or paramedical tattoo, can be used to recolor the areola and nipple area after breast reconstruction, giving you a more natural look. • With a single mastectomy, we work to match the color and size of the existing areola. • With a double mastectomy, we can help you design the areola color and placement. • Scarring can also be camouflaged with permanent makeup techniques.

Best of all, the technology behind Permanent Makeup lets us achieve some amazing and very realistic outcomes that appear 3D! Here are a few queries about using Permanent Makeup for Areola Repigmentation that many patients have: Q. Will my insurance cover this procedure?

A. Yes! Most insurance plans cover Areola Repigmentation because it is con-

AFTER

Q. How do you find the right person to do Areola Repigmentation?

A. Areola Repigmentation should be performed by a trained and highly qualified permanent makeup professional. Select a professional permanent cosmetic specialist who is a member of the Society of Permanent Cosmetic Professionals (SPCP), the worldwide association dedicated to professional practice in the field. You'll also want to meet with the practitioner you're considering to review actual client photos and ask questions. Never select a permanent makeup professional based solely on who has the lowest price; this isn't a procedure you want to bargain shop for.

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Eyebrows - Eyeliner - Lip Color Corrective - Areola Repigmentation

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A. Most patients don't experience pain. Topical anesthetics are used to keep you comfortable throughout the procedure.

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Q. Will it hurt?

1 ey 20 9 • Wi l all

Breast Cancer Awareness Month is a good time to talk about some of those details.

Following surgery -- whether for a single or double mastectomy -- you and your medical team may determine that breast reconstruction is right for you.

sidered part of the overall medical treatment for breast cancer.

ette Living lam

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

BEFORE

Lip Color

By Cheryl Lohman

FREE Consultation by appointment...

Call:

541.740.1639 or visit:

www.OregonPermanentMakeup.com

We’ve MO VED to 2380 NW Kings #20 1 Cor vallis

Cheryl Lohman Oregon Licensed

After Areola Repigmentation, many patients share that they feel whole again. If you or someone you love is a breast cancer survivor, this Permanent Makeup procedure is worth considering to enhance your confidence and help you completely recover from your challenging journey.

Cheryl

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

www.willametteliving.com

43

The Hot Ticket

Disney on Ice Multiple Dates Moda Center Portland www.rosequarter.com

Mount Pisgah Arboretum Mushroom Festival

October 29 10 AM-5 PM Eugene www.mountpisgaharboretum.com

Celtic Music Festival

November 8-10 Yachats Commons Yachats www.yachatscelticmusicfestival.org

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Willamette Living Magazine October / November 2019

The Hot Ticket

37th Lane County Home Improvement Show October 11-13 Lane Events Center Eugene www.eugenehomeshow.com

Quiltopia 2019

November 1-2 10 AM-5 PM Willamette Heritage Center Salem www.quiltopiaoregon.com

The Black Keys

Moda Center November 22 Portland www.rosequarter.com

Psycho

October 23, 2 PM or 7 PM Elsinore Theatre Salem www.elsinoretheatre.com

Cher

Moda Center November 19 Portland www.rosequarter.com

For more local events, or to list your event, go to www.WillametteLiving.com www.willametteliving.com 45

Historic Nye Beach

*Mecca for the literary, scholarly and artistic.

Nye Beach Wine Cellar

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

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

CONCERTS AND PERFORMANCES

THE premier performing arts, meeting, and conference center serving the Corvallis area, located on the Oregon State University

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The LaSells Stewart Center

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

October and November 2019 Events

Oct. 6 Oct. 11 Oct. 27 Nov. 3

3:00 p.m.

7:30 p.m.

3:00 p.m.

4:00 p.m.

Corvallis-OSU Symphony Orchestra - Bruckner & Mozartď ” The Emerald City Jazz Kings - Get Happy ď ” Portland Youth Philharmonic ď ” Corvallis-OSU Piano International Steinway Piano Series: Conrad Tao ď ” Nov. 6 7:30 p.m. SAC Presents: Nobuntu, with OSU’s Bella Voce women’s choirď ” Nov. 21 7:30 p.m. OSU Wind Ensemble & OSU Wind Symphony ď ” Nov. 24 3:00 p.m. Corvallis-OSU Symphony Orchestra: Shostakovich & Kodalyď ” ď ” = Ticketed Event

LECTURES AND PUBLIC EVENTS Oct. 11 5:30 p.m. College of Science Distinguished Lecture given by Dr. Warren Washington who will speak on his historic work on climate models Oct. 16 5:30 p.m. SAC Visiting Artists and Scholars Lecture Series: Joan Truckenbrod Oct. 18 6:00 p.m. CEOAS Distinguished Visiting Lecture: Adventures in Climate Science Speaker, Dr. Gavin Schmidt, Director of the Goddard Institute for Space Studies at NASA Oct. 22 6:30 p.m. Presidents Commission on the Status of Women, Keynote Speaker Dr. Jackson Katz - Taking it Personally: Why Gender Violence is an Issue For Men Oct. 30 7:00 p.m. CEOAS Condon Lecture: Speaker, Maureen Raymo from the Lamont Doherty Earth Observatory

ART EXHIBITS Oct. 1 - 30 Oct. 4

My Secret Double - An International Exhibition 5:00 to 8:00 p.m. Reception

Nov . 1 - Dec. 9 Nov. 1

Vistas & Vineyards 30th Anniversary Juried Show 6:30 to 8:30 p.m. Reception

October and November 2019 Events For a complete listing of events, tickets and latest updates, visit: lasells.oregonstate.edu

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Brand New Homes in Corvallis, Oregon • Townhomes from 1,715 SF and $399,000 am pm • Single Family Homes from 2,210 and $499,000 At the corner of Country Club Dr & 53rd St, Corvallis • Up to 4 Bedrooms, 3 Baths, Master & Guest Suites on Main Find details at LegendHomes.com/Russell • Close to OSU, Parks & More!

Model Home Open Sat & Sun • 11

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Lee Eckroth can be reached at 541-760-4742 or RussellGardens@LegendHomes.com See Sales Representative for details. All information subject to change without notice and may not be reflected in our models, displays or written materials. Built by Legend Homes, CCB #55151.