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Save the Date!

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

“It’s a Style Rebel” “We have transferred the expressive design of the Concept Style Coupe seamlessly into series production. With its unique design language, I am convinced that the CLA will make a powerful mark on the image of the Mercedes-Benz brand.” Dr Dieter Zetsche, Chairman of the Board of Management of Daimler AG and Head of Mercedes-Benz Cars

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Volume 5 No 1

FEATURES 28 Whistler

Our Day Tripper Feature for Feb (OK, maybe more than a day)

54 23 Hoyt


Big City Dining, in Portland

20 Warbirds

Oregon supplied the Allies in WWI

32 Our Annual Willamette Living Wedding Guide


Local Wedding Pros Ready to Serve



Tickets Available for $60 Online at

Willamette Living Departments

Regulars 14 13 16 12 52 48

Ask Annette Mike on Health In the Garden Publisher’s Note Ask a Designer Reading List

The 411 10 20 22 18

Charity Spotlight Valley History Dedicated to the Cup Photo Album



Eating Well in the Valley

62 Cabbage & Color 58 The Beer Prof Out and About 24 27 56 66

Yaquina River Museum Art Events The Dining Guide The Hot Ticket

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The 411



Trillium Family Services and The Historic Old School Trillium Family Services is the only provider in Oregon offering a full continuum of children’s mental and behavioral healthcare services. We treat children in the safest and least restrictive level of care in order to provide lasting change for children and families. Left untreated, children’s mental health challenges often lead to significant disruptions in the home, classroom, and other settings. Trillium offers programs that help children and their families learn new skills and develop the ability to stay on track. The Trillium Children’s Farm Home (CFH) campus, located in Corvallis, Oregon, was originally founded in 1922 by women of the Oregon Women’s Christian Temperance Union as a way to help orphaned youth. Today, this beautiful 300 acre property is home to a psychiatric residential program for young people. Our clinical staff, comprised of child psychiatrists, mental health therapists, nurses, and skills trainers offer support and therapeutic interventions rooted in Trauma-Informed Care. Although it is no longer an orphanage, it continues to support


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the strength of the family and enrich our community through its treatment programs. In the summer of 2013, Trillium re-opened the completely restored Historic Old School, a building initially constructed in 1925 that served as the academic hub for thousands of children who lived on the Farm Home campus until it closed in 1978. The upper level of The Historic Old School is now a community center, offering rental event space for business meetings and social gatherings, and boasts a gift shop, museum, and high-end lunchroom café, all run by volunteers. The lower level of the Old School offers comfortable, family friendly rooms for children currently in CFH programs to visit with loved ones. This community project was funded by major contributions from local philanthropists, as well as regional charitable foundations, for the purpose of better serving our community and children in our care. Trillium Family Services is a not for profit organization and its mission is to build brighter futures with children and their families. Generous gifts from the community

help create and improve services for the children we work with. Tax deductible gifts often include monetary donations or specific items that support our interventions, such as those provided by the Therapeutic Horse Program and Special Clients Needs Fund. Community members can also promote Trillium’s mission by making a purchase at the Historic Old School Gift Shop or dining at the Café.

How to Help Make a Donation

Mail your donation to: Trillium Family Services 4455 NE Highway 20 Corvallis, OR 97330 Online: Visit and select Donate Now February / March 2014





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

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Kate Alexander Comments, Corrections & Questions VISIT US ONLINE AT WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregon’s Willamette Valley, connects communities, and welcomes guests to our beautiful area six times a year in print, and online. Subscription Information Send $12 for a full year (6 issues) to: Willamette Living Magazine 922 NW Circle Blvd Suite 160 - 179 Corvallis, OR 97330

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All editorial material, including comments, opinion and statements of fact appearing in this publication, represents the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements is not to be construed as an endorsement of products or services offered unless it is specifically stated in the ad that there is such approval or endorsement.

“Each time a new issue comes out, I get more phone calls and new clients. With a small marketing budget, I look for advertising that “sticks around.” Not only does Willamette Living Magazine stick around for more than a few days, I know that readers are looking for the next issue. Thank you for a great publication!”

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From the Publisher

Let it snow, let it snow, let it snow Good grief! Can you believe it? For those of you who are locals, you know what I’m talking about. In case you’re somewhere south of the valley, we just got our second “20 year snow event” -- in 2 months. But it’s fun -- when you aren’t trying to have electricity, or drive, or stay warm without a polar bear hide or 3 sled dogs (OK maybe a couple of dachshunds) in your bed.

Now that this issue is wrapped up, I know what we’re doing. We’re hittin’ the slopes at Hoodoo. For a while there we thought it would just not open this year, but as of this writing they’ve gotten 13 inches of new snow in the last 24 hours. Not hard to believe since I got about 12 in my driveway -- in Corvallis!

contributors about home improvement, gardening, real estate, cooking, beer and your health. And we put together our annual wedding section, even if we had to do it in a blizzard. It’s hard to imagine spring weddings this week, but I’m sure it will be birds chirping and bulbs blooming in a few short weeks, love will be in the air.

We hope you love this issue, with our regular great content from our

For now, you’ll just have to rub noses in your igloos. Stay warm!

Scott Alexander, Publisher

Get a

Rockin’ Body (and forget the roll)



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February / March 2014


The 411

The Health -- Life Course Perspective I’ve been a part of the new era of health and fitness in American society for close to 40 years. An older generation of physicians, exercise physiologists, nutritionists researched and studied humans showing the benefits of exercise and good nutrition. But it’s been my generation of boomer professionals that have gone into cities and communities to deliver and teach individuals the benefits of a healthy lifestyle. Defining the different health and fitness pursuits In looking at health and fitness there are two predominate areas of fitness & diet promotion that quite often get confused: • Healthy physical activity and nutrition is recommended to reduce biological risk factors from heart disease and certain cancers. • Human performance physical activity and nutrition is recommended for athletic and competitive type performance. These are two totally different biological health pursuits. But yet both are needed and have a clear place in generational sociology. The Psycho-Social aspects of aging and health through the Lifespan There’s another huge component in the biohealth model we don’t talk about. In the

medical model of checkups in health and disease prevention, physicians know what to check for at certain ages. This system has a fantastic model and biological “spreadsheet” on when to do certain screenings, and look for certain things in the blood, based on the biological age of the patient. But there’s an emotional maturity part of us that happens as well. There are a litany of gerontologists, and gerontology psychologists that help us see the emotional stages we go through. We not only change biologically but emotionally, and psychologically as well. These changes in us carry over in our health and fitness interests, and pursuits. Our ego, which is very important in our personal development shows up in various ways throughout our life span. When we’re young our physical prowess, and appearance is very important. These are years where the human performance aspect of physical activity and nutrition captivate us. To perform physically better we “train” and seek diet compositions to enhance higher levels of biology As we age, we lose these abilities. The “Athletic personality” may struggle with this transition. Life stage gerontology experts tell us that for a lot of us, we go through a grieving period. This part of our “self” is now behind us.

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What is healthy? Gerontologist Robert Peck PhD believes that a healthy, mature person goes through what he calls “Body Transcendence” We make the transition from our ego of being physical, into a more mature person. A person that’s more well-rounded on how they contribute to family and society. Health becomes less about “looks” and being competitive, and more about being functional for a bigger contribution to society. This takes us back to the healthy physical activity, nutrition for risk reduction plan. Most middle age adults don’t need a high performance plan. Why do I write about this? It’s important for our personal wellbeing that we understand our personal health, through these life transitions. Although we’re in a society that’s getting older, we’re still bombarded with messages that we need to be and think younger. Defy the normal aging process is sometimes the subtle message. Boomers, and future generations will live longer, and benefit from the great preventive health knowledge that we now have. But we will age biologically. The challenge is to age with maturity and wisdom.

Mike Waters MA is the health promotion director for Timberhill Athletic club. He can be reached at or 541- 207-4368 to discuss this topic, or any other topic in the area of health and wellness

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The 411


Pricing to Sell Although I am sitting at home, cloistered in by the most severe winter storm in decades, looking at the results of the ice storm and watching the big thaw start, my mind is with my new and upcoming listings and the just-starting selling season. Pricing is one of the most important conversations I have with my selling clients. Too low, and there might be money left on the table, too high and the property might sit and grow stale. Finding the correct pricing that enables the seller to move on soon after listing is not always a straight forward process. The more unique a property is, the more variables there are to consider. 20 acres of fertile farmland with a farmhouse will sell for a very different price than 20 steep wooded acres with a nicely finished home on it. We as brokers are often confronted with what Zillow (or Trulia or says, and what the “Real Market Value” on the tax bill shows. None of those represent the true current value of a home. Zillow has (of course in tiny print on the very bottom of the web page) a disclaimer: “about Zestimate.” There they disclose their margin of error in different markets, and the margins can be highly significant. The more streamlined a home is, and the easier it is to compare, the more accurate those evaluations can be, but the minute your home has granite counters and new cabinets, and the similar house next to you has never had a kitchen facelift, it all goes to the birds. Most web pages that give you ad hoc value information rely only on public records and recent sales, regardless of whether the specific property they are comparing yours is a foreclosure, a dump or a palace. Therefore, the best bet to get accurate pricing recommendations is a local broker who has not only access to the specific property data, but also most likely personally knows the comparable properties, and has experience in making appropriate adjustments.

As pricing too low is relatively rare, we often encounter overpricing. The reason we see overpricing is often because sellers want to have “wiggle room.” But often that wiggle room is oversized and keeps buyers from submitting an offer in the first place, as they do not wish to “insult” the seller. The reality is that in Corvallis, and in most other surrounding markets, the correct pricing leads to full price, or veryclose-to-askiing offers. Statistics show that clearly. Another issue with overpricing is perceived value -- sellers set a price based on what they think they deserve for their property. When it comes to negotiating the result of a lower final price is perceived loss. But that money that is thought to be lost... was never really there. Perception is reality though, therefore overpricing leads to the quintessential knot in the stomach, feeling one has been disappointed by the agent, the buyer, the market. It also must be understood that although a broker can give rather accurate price opinions, none of us has a crystal ball, and it certainly happens that a property sells at a lower price we all gasp at (most likely for cash at it would never appraise at that price) or that a property we all think is a great offer, just sits. Those instances should be taken for what they are, anomalies, not rules. Pricing a property correctly will in fact most likely lead to shorter days on the market, and close-to-asking offers. After all, this is still a market, and by definition, the market will tell a seller loud and clear what it thinks the property is worth. All the seller’s perception and opinion of higher value will not change that. The clearer a broker can present that fact, the better and closer to the market opinion pricing will be, and the faster and better a property will sell. Have a great spring!


Annette Sievert is a top performing real estate broker with Coldwell Banker Valley Brokers in Corvallis, OR. Do you have a real estate question?

Ask Annette: 541-207-5551


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February / March 2014

Wedding Cakes From someone who really knows cake Didier Tholognat, French Pastry Chef

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©2014 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker¬Æ 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.

Annette Sievert


Have Expectations

contact Annette C. 541-207-5551 Willamette Living Magazine


The 411


Bouncing Back We’ve just experienced the coldest winter since 1972. I remember the consequences of that cold event . My dad had to throw away a lot of inventory. There were subsequent winters with fairly cold temperatures and snow. After a few years passed, I remember still suggesting that certain plant species just weren’t guaranteed to be completely hardy through the Willamette Valley’s winters. Plants like Hebes, Ceanothus and Phormiums. Sometimes, okay every 25-40 years, it gets too cold for a lot of the plants that we feel should grow here. Fast forward to 2013. The Willamette Valley has been moved to a warmer climate zone by the USDA. The love of all things tropical means we’re seeing many more “marginally hardy” plants being grown here. The winters have been so mild that even I was encouraging people to try what 20 years ago I believed was not reliably hardy, like the bay laurel (Laurus nobilis). Mine survived 10 years in a container in my herb garden without any winter protection! Even my Persian Queen Pelargoniums (Geraniums) lived through last winter unprotected. Well, I got lazy and complacent and guess what happened? The coldest winter in the last 40 years! In late January I finally felt brave enough to assess the damage in my own yard. Granted, I did nothing to protect my plants so I was expecting a lot of loss. At least for now, I was pleasantly

surprised. I’ll have to cut all my evergreen Viburnums back, but the Viburnum davidii is already showing bud growth only 4-6 inches in. They needed a good trimming anyway, as they had overgrown their beds. Yes, the Phormiums and Creeping Wire vine are dead. And the Agapanthus, Soft Caress Mahonia and Purple Passion Nandina may not recover. They look dead at this point. But I am patient and I remember good advice, recently reiterated, that it may take until June to see whether a plant will come back from its roots. Both of the semi-evergreen vines in my yard (Hall’s Honeysuckle and variegated Akebia) will definitely drop all their leaves this winter, but I don’t think they are dead. I am hoping that my Yuletide Camellia regrows. It needed pruning, too, but I (and the hummingbirds) would dearly miss it if it was gone completely. Surprisingly, there were happy signs of spring in my garden: the yellow primroses and white snowdrops were blooming away. There are some advantages to a cold snap, too. If the cold kills even a portion of the voracious slugs and snails, I will be quite happy. If some of the plants don’t survive-well that gives me a chance to try something new or different. Above all, I have added some insight and experience to my gardening knowledge. I got my value out of even the Phormiums. Some plants are just worth planting even if they last only a year or two. Kind of like pretty shoes or a really good bottle of wine. Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at


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February / March 2014

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The 411

Photo Album

2014 DE-SEX in the City Presented by Linn-Co Federal Credit Union and Linn County Expo Center, Tuesday, Feb. 4, 2014 The program was developed in 2007 to address cat overpopulation issues in Linn County by increasing the number of cats that are spayed or neutered, and has since distributed more than 4,000 vouchers.


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February / March 2014

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Valley History

Offbeat Oregon

History WARBIRDS MADE FROM OREGON SPRUCE Photo: Martin Bergner The Spad C.VII flown by Italian pilot Ernesto Cabruna, on display at the Museo Storico dell’Aeronautica Militare in Vigna di Valle, Italy. This aircraft almost certainly contained at least some Oregon spruce.

B Y: J O H N J . D . F I N N

In the First World War, Allies flew planes made of Oregon spruce


he last year of the First World War saw an explosion in Allied aircraft. The forces of Imperial Germany put up the best fight they could, and fielded probably the best aircraft of the war — the Fokker D.VII, which famously could hang on its propeller — but the few they managed to make were overwhelmed by swarms of the latest SPADs, Nieuports and DeHavilands, which were close to equal quality and far more numerous. The fact is, after Oregon got involved in the war, the German air force didn’t have a chance. At least one out of every three Allied fighter planes built during 1918 was made with primarily Oregon spruce — spruce that just months before had been growing in the hills of Lincoln County, probably close by Yaquina Bay. The wonder wood When airplanes were first created, they were essentially giant box kites with crude gasoline engines on board, made with wood and fabric. As with any kite, weight was a big issue, so the wood used in these early machines had to be strong and light. After experimenting with lots of different types, early aviators quickly figured out there was one type of wood that was head and shoulders above the rest: Old-growth spruce. And of all the different types of spruces, the variety known as Sitka spruce was among the very best. It was certainly the biggest. Sitka spruce trees can get over 200 feet tall, with trunks over 10


feet in diameter. One 500-year-old Sitka spruce tree can provide enough straight, clear spruce to build about 150 Nieuport 28s. The wood is extremely rigid and lightweight. Furthermore, as it turned out, it wouldn’t shatter when hit with a rifle bullet.

There was always far more demand than supply, though, and spruce production was not rising very quickly in response. So when the U.S. stepped into the conflict, the government decided it was time to make a more serious effort to get the wood out.

By the time the war had broken out in Europe, the belligerents all knew what to make airplanes out of. Germany, with access to plenty of Norway spruce in its northern reaches, was in the best shape. Not much spruce grows in France, and even less is found in Britain.

The War Department sent Col. Brice Disque into the timber country, with an eye to seeing how production might be boosted, and he soon learned that mill owners were locked in a struggle with the Industrial Workers of the World union. After talking the situation over with everyone involved, Disque concluded that nothing would change unless the Army took over.

But the Allies, as it turns out, had a secret weapon … the central coast of Oregon.

An army of loggers, literally The mighty Sitka spruce Sitka spruce grows all along the West Coast of North America, from northern California all the way up to — well, Sitka, Alaska. But the biggest, thickest stands of the most massive Sitka spruces were found in Washington’s Clallum County, and Oregon’s Lincoln County. They still are. As soon as the war broke out, prices for clear spruce started shooting up. British and French buyers were lined up to snap up as much of the golden wood as they could get their hands on, to be slipped across the sea in convoys past German U-boats and turned into airplanes: spindly British B.E. 2 deathtraps and Bristol Scouts, and agile French Nieuport 11s. Even before the war broke out, a hefty percentage of Allied aircraft could trace their origins back to a deep forest somewhere near the central Oregon coast.

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So it did. The War Department promptly formed the Aircraft Production Board, which immediately got busy acquiring as much sprucebearing timberland as it possibly could. Then a detachment of soldiers was issued crosscut saws and deployed to the forests east of Newport. This intervention was resented by almost everyone in the field — the mill owners feeling like they’d been robbed, the union feeling their strike had been broken. But, as Disque frequently pointed out, there was a war on, and everyone just had to suck it up. And so, with few exceptions, they did. Soon the soldier-loggers and other crews were sending rail car after rail car back northeast, loaded with spruce logs. The logs were processed at a massive sawmill in Vancouver, Wash., and sent off to aircraft factories from there.

February / March 2014

U.S. Army “soldier-loggers” take a break around a massive rough-sawn spruce timber in 1918. Photo: University of Oregon Special Collections

The town of Toledo as it appeared in 1911, before the Army’s spruce mill was built on the island in the bay. Photo: Postcard image

A year or so later, a group of investors headed by C. Dean Johnson and his son, C. Dean Johnson II, came forward with a $2 million offer, which has to have been the deal of the decade. By the early 1920s, the Pacific Spruce Co. was a thriving concern, with roughly 1,000 employees, and Toledo was, for all practical purposes, a company town.

But it made a lot more sense to have the sawmill where the trees were, so they could be handled less. And so the government started looking around for suitable places to build a massive sawmill.

Soon soldiers and laborers were hard at work on a massive, state-of-the-art sawmill, a milliondollar mill. But before they could finish, the Germans surprised everyone by abruptly losing the war.

Toledo becomes spruce capital of the world

Now what?

The Coast Range town of Toledo turned out to be perfect. Toledo sits on the Yaquina River, just inland from the sea, close to the upstream limit of the estuary. In 1917 it was a small timber town with several hundred people, most of whom worked at one of the three sawmills on its outskirts.

That put the brakes on the sawmill project fast. After the end of hostilities, Americans were in no mood to continue spending money building warplanes that they thought they’d never again need. Congress, feeling that President Wilson had been altogether too eager to get the government into businesses, pulled back sharply on the reins.

Toledo is situated on a wide bend in the Yaquina River, and there’s a broad, low 60-acre island of reclaimed tidal flats in the middle of it. It was on this island that the War Department decided to build its mega-mill.

So the War Department put the whole works up for sale — the mammoth almost-finished sawmill, a short railroad line, timberlands with nearly a million board feet of standing timber, everything.

It was also, for many years after that, the spruce capital of the world — and the spawning grounds of some of the world’s best aircraft, even well into World War II. (Sources: Cox, Ted W. The Toledo Incident of 1925. Corvallis: Old World, 2005; Johnson, Bolling, ed. Pacific Spruce Corporation. Chicago: Lumber World Review, 1924)

Finn J.D. John is an instructor at Oregon State University and the author of “Wicked Portland,” a book about the dark side of Oregon’s metropolis in the 1890s. To contact him or suggest a topic: finn@, @OffbeatOregon (on Twitter), or 541-357-2222. Soldiers and residents of Toledo pose with a giant spruce log, which is ready to be sent to the government’s spruce mill in Vancouver. Photo: University of Oregon Libraries

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The Weight of Expectations By Elaine Rea people I knew and admired had seen the world and made me want to do the same.

#2 In a Series...

We’re proud to bring you excerpts from the book “Dedicated to the Cup - Nine Ways to Reinvent a Life!” a collection of inspiring stories from many Willamette Valley locals who have overcome adversity and reinvented their lives.

Imagine if, upon your birth, a single expectation was placed upon you. And imagine that, at the age of 19, you failed in your attempt to meet that expectation. I am the daughter of two academics, highly educated scientists, and grew up in a college town. The parents of my friends and classmates were highly-educated people who, like my own parents, were from far away. They were widely-traveled, had broad interests, and told terrific stories of places they had been and things they had done. The town may have been off the beaten path, but the


My dad worked long hours during the school year to keep up with the demands of teaching, research, and graduate students, often returning to his office after our family dinner and staying late into the night. In the summer, though, his time was ours, and we looked forward to spending it with him. We got to travel (in our trusty ’68 Buick Special station wagon) to national parks and monuments and to visit relatives. My brother and I both learned to swim in motel pools on hot summer afternoons when we just couldn’t stand driving another mile in a sweaty car. Those trips also often included stops at colleges and universities to visit my parents’ colleagues. We’d tour the manicured grounds and admire the ivy-covered walls, and it was on those visits that I learned what that single expectation was: I must earn a college degree. I didn’t fear the expectation. In my mind, colleges were exciting places. Places I had happily visited with my family and where we had made fun memories. There was one thing I could influence: which college I would attend. It was fun deciding that. When I was in ninth grade, my class had to watch a series of films called “The World of Work.” (I can still hear the catchy soundtrack,

Willamette Living Magazine

“The world of work, reach out and take it,” which made it all seem like a big adventure.) The accompanying lessons had each student answer questionnaires about personality and aspirations. Here it was revealed to me: you are suited for a career in the “travel business.” My young life filled with meeting people from other places and taking trips with my family had generated a spark. I wanted to visit interesting places, spread the word, and help other people see them too. I frequently visited the career center in my high school, poring through college catalogs and the Comparative Guide to American Colleges, searching for schools with a travel management program. It was there that I landed on the idea of attending the University of Hawaii. It had a fairly easy admissions process, wasn’t expensive, and sounded really exotic. And best of all, it would make my friends insanely jealous! I thought my plan for my future seemed solid: apply to just one school (UH), get accepted, and never look back. The questions of distance and culture didn’t cross my mind, so I made the first steps confidently. That is how I found myself alone on an airplane flying out of the Eugene, Oregon, airport with two suitcases and the address of my dormitory in Honolulu, Hawaii, a school that despite my not having visited was certainly the perfect match for me. I got off to a great start: settling into my dorm, making friends, joining the marching band, enrolling in classes, and enjoying the freedom of being away from home. Slowly during my first year, though, imperceptible cracks began to appear in the façade of a full university experience. I was certainly not mature enough to recognize that certain things left behind in my hometown were impacting my life away. The people who influenced and mentored me had been of all ages—family, friends, teachers, and pastors and members at my childhood church—and now I was limited to the constant company of college students between the ages of 18 and 24. The courses I took were typical of any freshman: broad, survey classes taught in huge auditoriums, which meant that I wasn’t having meaningful discourse with instructors outside of the lecture hall. So I did what the rest of the 18- to 24-year-old students were doing by enjoying the sun and the beach, and, more often than not, consuming alcohol. The constant stream of tourists visiting the bars and clubs in Waikiki ensured a non-stop, revolving door of new people to meet and party with. I had bouts of homesickness, especially for February / March 2014

dinnertime favorites, and missed the solitude and wide-open spaces not easy to find on a densely populated island. Disappointed in my 2.8 GPA at the end of the first year, I knew my less-than-dedicated study habits were to blame. But, I was having too much fun majoring in “life” and “growing up,” so I accepted mediocre results because it was easier than changing. Spending that summer at home was great, and I was refreshed and still fearless as I flew to Hawaii for my second year. But, some of my closest friends had moved on, and because I had skated through the easy classes on momentum and not rigorous studying, I found myself quickly falling behind. The courses were more challenging, and even the most basic strategies for being successful still eluded me. The tide was shifting, and I became hopelessly backlogged with my assignments. Then my life-long lucky streak ended when I came down with strep throat and landed in the emergency room. For the first time, I felt the plan for my life was slipping away and was filled with a sadness that wouldn’t go away. Sitting alone in my dark dorm room in the middle of the night, I looked out the window where the year before a distraught student had chosen to jump to his death and wondered what more would have to go wrong in my life before I would reach the same conclusion he had. To this day, I don’t know why, but I sought the advice of a university psychiatrist in the Student Health Center who recommended that I immediately withdraw from classes and fly home to be with my family. Not able to break the news to my parents myself, that call came courtesy of my academic advisor. I was a college dropout and had therefore failed to meet THE expectation. My dad picked me up at the airport, and we rode home in silence. I was now pioneering a new trail, this time without the familiar sense of confidence but rather with uncharacteristic fear. It would take more than a year before all of the sadness was gone and I felt like I was once again standing on firm ground. Trying to play it safe, I took secretarial classes at the nearby community college and, still interested in the travel industry, worked as a front desk clerk in hotels for a while. Without ever saying it, I knew my parents wanted me to enroll in the local university. After all, my high school classmates were all still in school. Also, I knew it was tough for them stay positive about my prospects when they were constantly being asked what was I going to do next by their friends and acquaintances who had seen me ride off to Hawaii in a blaze of glory only to return with my flame out.

Some of my former luck returned when I was hired to assemble calculators for a large manufacturing company with a factory in my hometown. The company had a strong reputation, and the pay and benefits were pretty good. My parents were hopeful, but the production line job was mind numbing, and I suffered a repetitive-motion injury that I internalized as another failure. How could I not even be good at the simplest of jobs? I stayed as positive as I could, having daily conversations with myself to be grateful, stay motivated, and under no circumstances slip back into dark sadness. I had an unconscious need to find something gratifying and started helping out at a community theater in the next town where I had done a couple of plays during high school. Besides offering a creative outlet to my uncreative work routine, I found myself in the company of people of all ages who had interesting life stories and experiences they openly shared with me. And I could share my stories (and failures) with them. It had been a piece of the puzzle I didn’t realize was missing, but I embraced their mentoring and influence. It was from one of these newlyfound mentors that I received a profound piece of advice: “Never play when you should be working, and never work when you should be playing.” I wouldn’t come to understand that phrase’s importance right away, but it resonated in my brain. After several years of making the best of it on the assembly line, I learned of a job opening for an entry-level secretary and somehow landed it. One of the girls in my department was signing up for an evening accounting class at the community college, and although my new manager wasn’t particularly encouraging, he agreed to pay for me too. It was a big step to return to school, but one class felt manageable to me. We carpooled to the class one night per week for a year. I did well and it felt great. I probably don’t need to mention that my parents were elated! I found a better secretarial position and continued to take one class per term in night school. This time, my manager saw my potential and suggested that he could live with a part-time secretary if I wanted to attend college full-time. I am still grateful for his generous gift because he shone a light on a new path for me, one that I hadn’t dared go looking for on my own. Taking four classes in that first term, I drew upon the advice of my mentor. I worked hard, but when my homework was done, nothing would stop me from taking the break I deserved. After earning straight A’s, my parents took me out for a celebratory dinner. For the first time since graduating from high school, almost eight years earlier, I felt on track and ready to

complete my college education. My choice was to pursue a bachelor’s degree in business and, as a nod to my high-tech employer, minor in computer science. My life was balanced. I had a steady job, was attending the university where my father taught, and stayed involved in the community theater. At the beginning of my final year of college, my manager delivered a blow: my part-time position was being eliminated due to a poor economic forecast and budget pressures. Keeping my job meant I had to return to full-time status. I had come so far, had control of my emotional stability, and was driven to meet a long-desired goal. Seized with fear, I thought losing momentum again might mean never finishing my degree. I asked my parents for a loan, borrowed against my life insurance, sold all of my company stock, cashed in retirement accounts, and handed in my resignation. It was a huge risk but one I knew was worth taking. Counting my pennies, I lived like all college students—frugally—knowing that I would run out of money within a few weeks of graduation. Ten years after graduating from high school and wearing a “high honors” cord on my shoulder, I took part in the university’s commencement ceremony. No parents in the coliseum that day were happier or prouder than mine. I had a college degree. Expectation met. Weight lifted. The following week, I interviewed with a high tech firm about 100 miles away. Ten days later, I started my new career and the next phase of my life, which came with new expectations: get married, own a home, become a mom. I met those expectations, too, but none has ever felt as good as graduating from college because I had to regain lost confidence and believe in myself again.

MILLETTO Bonnie Milletto is a Portland, Oregon, based international speaker who finds joy in all things and loves a great cup of coffee. Her new book “Dedicated To The Cup, Nine Ways To Reinvent A Life!” is a tribute to the power of the human spirit to persevere and triumph in the face of challenging life lessons. The perfect blend of real life stories meant to inspire, encourage and motivate is now available for purchase on her website www. or on for Kindle. Willamette Living Magazine


The Arts

Yaquina River Museum of Art


Art show features selections of the personal art collection from the Directors of the Yaquina River Museum of Art. For the 2nd year, those curious about what art a museum board might have at home will have the opportunity to enjoy this popular eclectic show. Artists both historical and contemporary are being shown including Emil Carlsen; Martin Eichinger; Michael Gibbons; Ivan Kelly; Becky Miller; Michael Rangner; William Shumway; Derek Wilkinson, James Longacre Wood and ancient Asian jade carvings. The Museum Gift Shop features original jewelry by Sondra; scarves by Paulette; gently-used art books; and the ever popular Shoe-Print Book for kids that carries a donation with each sale to purchase shoes for those in need. BOARD MEMBERS COLLECT‚ Feb. 1-March 23 at the 1887 School House Exhibit and Office of the Yaquina River Museum of Art, 151 NE Alder St., Toledo. Open hours Noon-4:pm Wednesday-Sunday. Free admission and donations gratefully received. For more information and to schedule free group tours of the Vicarage House Museum and the School House please call 541 336 2797. Contact the School House at


Willamette Living Magazine

February / March 2014

Get Your Style On, Shop Downtown Corvallis


It’s Never Too Late to Get Fit!

* * * * * * * * * * * * * boutique Lucious

Irenes' Boutique is your local source for Lucious jewelery. Designed and manufactured in Portland, Lucious Jewelery is beautiful and constantly evolving with new pieces introduced regularly. Shop Irenes' for the best, local fashion, gifts, accessories, bath & body products, and home decor.

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


221 NW 2ND ST CORVALLIS 541-286-4040


Look for us in our awesome new Madison Ave. space soon!

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

(Where Avalon Wine used to be)


Learn More Online:

Women’s Clothing & Accessories



New Spring Lines: Velvet Splendid Citizens of Humanity Liebeskind Handbags

As Always: 3 Dot AG Jeans Eileen Fisher Michael Stars


351 SW Madison Ave in Corvallis

Call Today!


5th & Madison • Corvallis

Anderson Je wel e rs

Stories. Get Inspired!

Dedicated To The Cup Nine Ways To Reinvent A Life!

Life is a series of circumstances, events and experiences. We are all connected through the stories we share. We all have a story to tell, our own. 18 short stories, many from local contributors, will move and inspire you.

Visit For More Information

Get Your Copy or Audio Book or on for Kindle.


fresh fish, direct from the docks to you!

Crab! From the cold water, to the hot water, to the butter!

• Crab! Crab! Crab! So good...



MILLETTO Bonnie Milletto is a Portland, based international speaker who finds joy in all things, and loves a great cup of coffee.


Willamette Living Magazine



541-286-4198 • 151 NW MONROE, IN CORVALLIS February / March 2014

The Arts Center presents Chocolate Fantasy Benton County Cover-up: 19th Century Coverlets and Quilts Benton County Cover-up is an exhibition of 19th century coverlets and quilts from the museum’s permanent collection. Coverlets are decorative woven bedspreads that often have intricate, dazzling, patterns. Most of these coverlets were woven on looms in homes across North America. Many of them came to Oregon via wagon train and have been treasured by Oregon families since the mid-1800s. These cozy covers have never been shown together and some have never been exhibited publicly. The exhibition is scheduled for January 24-March 8, 2014 at Benton County Museum, Philomath, Oregon.

Saturday, March 8, 2014 7:00 p.m. to 10:00 p.m. The Old School at the Children’s Farm Home 4455 NE Hwy 20, Corvallis, OR Join The Arts Center for our annual signature event! Chocolate Fantasy features confections from some of the area’s premier chocolatiers plus hors d’oeuvres and wine from some of your favorite local purveyors. Also included is a fabulous silent auction and on-site ArtShop. All proceeds benefit art and education programs at The Arts Center. Our venue, the Old School at the Children’s Farm Home has been recently renovated and brought back to its original beauty. Join us for this not-to-be-missed event! This year we have a limited number of tickets to sell purchase your tickets today! Patron Ticket: $100 ($40 donation to TAC, $70 tax deductible) Individual Ticket: $60 ($30 tax deductible)

Purchase your tickets at:

The Arts Center invites residents of all ages from Linn & Benton Counties to share your art with the community! All residents of Benton and Linn counties are invited to participate in the annual Howland Community Open exhibit at The Arts Center. Artists may contribute one piece of art to the show. The annual Howland Community OPEN Exhibition is one of our most popular exhibits. Saturday, March 1 bring in artwork from 12:00 p.m. to 4:00 p.m. Exhibit runs from March 4 to April 11 Reception and announcement of awards: March 20 from 5:30 p.m. to 7:00 p.m.

For more See:

Willamette Living Magazine


Day Tripper


Compliments of Tourism Whistler



histler is a place where mountains, rivers and First Nations people have met for millennia. The Coast Salish First Nations people inhabited the land around Whistler for many thousands of years, hunting, gathering and trading long before European settlers arrived. At one time, tens of thousands of Coast Salish First Nations people lived, traded and thrived between the Vancouver, Howe Sound and the Lillooet areas. In fact, some of the hiking routes between Howe Sound and Deep Cove (on the north shore of Burrard Inlet, near Vancouver) are the same routes traveled on by the Coast Salish First Nations peoples.


The Whistler valley was an isolated wilderness frequented by two First Nations: the Lil’wat Nation from the Mount Currie area (north of Whistler, near Pemberton), and the Squamish Nation who lived in an area stretching from present-day North Vancouver to the Squamish River watershed and the northern part of what is now called Howe Sound. Whistler was often a waypoint for trading routes between the Squamish and Lil’wat Nations because it was rich with wildlife and resources.



Willamette Living Magazine

Whistler’s European history owes much to the pioneering spirit of Myrtle Philip. As a visionary of the early 1900s she set about to establish Whistler as one of the most popular summer resorts in western Canada. February / March 2014



Fast forward to 1960: returning from the Winter Olympics in Squaw Valley, a group of Vancouver businessmen search for a site to hold the Games in BC. They select what is now Whistler Mountain, form the Garibaldi Olympic Development Association, and in 1961 they submit a bid to be Canada’s candidate for the 1968 Winter Olympics. Banff is chosen, but the bid process spurs development of the new ski area. Then in 2002, the International Olympic Committee announces Whistler has made the shortlist to host the 2010 Olympic Winter and Paralympic Winter Games. 2009: Whistler Blackcomb remains the top ski resort in North America for the 13th year in a row, upholding its No. 1 ranking on SKIING Magazine’s “Top 25 Resorts in North America” list. February 12, 2010: The 17 days of Winter Olympic Games begin, and on March 12th, 2010 the 10 days of Winter Paralympic Games begin. The Whistler pioneer’s vision for the area has been realized now as we know, the games were a huge success. Now you can visit Whistler for your own winter games. Getting to Whistler is easy. The 127-kilometre (79-mile) trip from Vancouver along the aptly named Sea to Sky Highway is so beautiful that visitors consider travelling the road as being a vital part of their vacation. The memorable route to Whistler hugs the dramatic Pacific coastline past rushing waterfalls and mountainous islands, then winds through lush, forested canyons on a gradual climb into the spectacular Coast Mountains of British Columbia.


The Sea to Sky Highway recently completed a $600 million upgrade to increase the road’s safety, reliability and capacity, as well as shorten travel times. The majority of visitors to Whistler arrive by private vehicle or rental car, although many other transport options exist. A direct daily bus service is available from Vancouver International Airport (YVR) and downtown Vancouver, and several companies provide chauffeured limousine or SUV transfers. In addition, a floatplane (summer only) or helicopter flight from Vancouver to Whistler provides a breathtaking bird’s-eye view of the Sea to Sky corridor. Launched in the spring of 2006, the Whistler Sea to Sky Climb train provides a unique three-hour rail journey with front-row seats to incomparable views. This train service is a Whistler vacation highlight for many, with tens of thousands of visitors choosing to experience the Whistler Sea to Sky Climb every summer.


Whistler Facts:

Whistler to Seattle: 354 km (218 miles), 5 hours There are 19,936 pillows within 500 metres of the ski lifts Travel Details, Check: Willamette Living Magazine


Shop Albany’s 1st Street Boutiques

Josefine Fleetwood asked us to let you know...

A new show at the Linn County Fair & Expo will be held monthly beginning in Sept. 2014

For Yours

327 1st. Ave W. 541-791-1844

Lavender, Lace, Etc.

327 1st. Ave W. 541-979-2000

My Salem show is Salem’s largest antique show and flea market with 150 tables selling antiques, collectibles and vintage items and thousands of shoppers each month. With more than 25 years experience as an event coordinator I bought Salem Collectors Market 7 years ago even though I had never even shopped at a flea market! The show was started in 1970 and at one time had been the largest in Oregon but had dwindled down to 80 tables when I took over. I have successfully built the show into a sold out event each month and am ready to launch another flea market & antique show in Albany with the support of my husband and two boys who help out. Flea markets provide a great source of income and are a billion dollar industry! Our country has over 1100 flea markets that provide opportunities for approximately 2.25 million vendors conducting over $30 billion in sales annually. Flea Markets are visited by over 150 million customers each year. Flea Markets contribute to the local, state, and federal economy through real estate, food, sales and use taxes - source: National Flea Market Association. Our business will be an asset to the community and will offer people a professionally managed flea market where they can sell their wares and earn an income. I was told by Jan Taylor at the Linn County Fair & Expo Center that she has been asked by many business professionals at Rotary meetings why there is not a flea market at the fairgrounds so I am confident that we can make this show a respected event. I also have the support of Will Tucker, Linn County Commissioner, who also wants to see a flea market in Albany.

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

WIN TEA FOR 2 ! Treat yourself and a friend to tea for two at Ivy Garden Tea Room -- for FREE! Visit Lavender Lace Etc. or For Yours during the months of February or March to enter. Must enter in-person, in the store. No purchase necessary. Someone’s going to win, why not you?

We are locally owned and family operated business and I would appreciate any help getting the word out early so that I can promote show to the community and recruit locals who want to sell their goods. Josefine Fleetwood, Owner Linn County Flea Market Salem Collectors & Flea Market (541) 619-5708

Like us on Facebook:

“Great gifts and a classic tea room make for a lovely afternoon.”


Willamette Living Magazine

February / March 2014

Restoring the Beauty of Youth

Who doesn’t love Jennifer Lawrence, star of ‘The Hunger Games’ movies and America’s current sweetheart? Her full cheeks positively radiate youthful beauty. Alas, aging causes natural volume loss in your cheeks and cheek bones. Your face becomes more rectangular and the facial folds around your mouth become more prominent. These telltale signs of aging can often make you appear older than you really are. By restoring volume loss in your cheek area, you can achieve a lifted, more youthful appearance. An exciting new product has just reached the market, specifically designed to correct volume loss in cheeks. JuvédermTM VolumaTM is the latest addition to the Juvéderm range of hyaluronic acid fillers. Longer-lasting than most other fillers (up to 18 months), it is the first and only filler FDA-approved to correct age-related volume loss in the cheek area. JuvédermTM VolumaTM has been available in Europe since 2005 and is used in 72 countries worldwide. It is made from Hyaluronic Acid, like other fillers such as Restylane, Perlane, Juvéderm Ultra, and Belotero. This naturally occurring sugar – already present in your skin and eyes – is broken down by your body over time and your appearance will gradually return to what it looked like before your treatment. Candidates for treatment are people with facial volume loss due to aging or extreme weight loss. People in their 30s, 40s, and 50s, may not be appropriate candidates for surgery, but may benefit from treatment with JuvédermTM VolumaTM. It is recommended you discuss your suitability with an experienced provider. This exciting new treatment won’t turn you into Jennifer Lawrence, but adding some fullness to your cheeks can help restore some of your youthful beauty. Ciao, Bella!

Dr. Kim Thompson, DO, Board Certified Family Practice Physician / Medical Director of VIDA.



Tents • Tables • Chairs • Arbors • Arches Linens & Overlays • Dance Floors • Vases China • Glassware • Flatware and More!

1435 NW 9th St. Corvallis Phone: 541.752.7255


“See Things In A Different Light” Beautiful Lighting and Home Accessories Family owned J&J Electric is your local source for special accents for your home. Come in and take a look at our extensive selection of lighting, objets d’art, and beautiful, functional lighting for all areas of your home.

Lighting • Gifts • Home Decor Family Owned, Since 1965!

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

Willamette Living Magazine





Willamette Living Magazine

February / March 2014


Willamette Living Magazine


Save the Date! You are invited to the 10th Annual

Bridal Show

Sunday, February 23rd, 2014 Show Hours: Noon to 5 PM

Santiam Place


Wedding & Event Hall 139 Main Street, Lebanon Visit your local wedding professionals at Lebanon's Great Little Bridal Show to help make your special day perfect!

Free Admission Door Prizes


541-259-4255 E-mail:


Weddings & Events :: Go Upscale!

Salem Convention Center

He Put a Ring On It! Come visit the Salem Convention Center to see the endless possibilities for your wedding day. We can bring your vision into beautiful reality weather it’s an intimate gathering or ballroom grandeur. Executive Chef Tory Knaus brings a wide range of expertise in the Culinary Arts as well as 14 years experience in restaurants, hotels & resorts throughout the west coast. He brings his love of Northwest Cuisine and

local sustainable products to his menu at SCC. Inspired by the Northwest’s culinary treasures he has created a menu that highlights our diverse and seasonal bounty. The adjoining 193 suite Grand Hotel is ideal for wedding day bridal party preparations and honeymoon accommodations. The onsite complimentary covered parking ensures guests arrival is convenient and comfortable.

Your wedding is all about you and it deserves the perfect setting. Share your vision and allow the Salem Convention Center to make it come to life. We are more than an event venue. We are caretakers of the most important day in a couple’s life and only the best will do. Begin planning your big day with us and make your Dream Day a Reality.

Say I do to us!

Willamette Living Magazine


Capturing Your Memories


“There are no do-overs” Photo Tips from photo pro Emily Hall

tart looking now! If you know your wedding date and venue, start looking for a photographer. Now. Put this task higher up on your wedding To Do list, so that photographers aren’t already booked by the time you’re contacting them.

Spend a lot of time looking at wedding photos. Figure out what you like. Do you prefer posed images or moments that appear more candid? Do you like bright colors? Do you prefer more of a matte/ vintage look? Do you like blurry backgrounds? Look at blog posts, not just portfolios. Once you know what you like, start looking for photographers in your area that match your tastes. Having an indoor wedding? Spend more time looking at photos of indoor weddings. While it’s not important that your wedding photographer has photographed a wedding at your specific venue, it’s important to see how they handle your wedding’s lighting (bright sun, dimly lit reception rooms, etc). Once you have your top choices for photography, set up a time to meet with those photographers. Make sure you’re meeting with the person who will actually be shooting your wedding. It’s important to like your photographer - not just their work, but the person who is actually taking your photos. That person will be spending a TON of time with you on your wedding day. It’s important for you to be comfortable with them. Budget. Good photography isn’t cheap. If you find that your taste in photographers isn’t matching what you can afford, contact those photographers and find out what you can get with the budget that

you’ve allotted for photography. Fewer hours of higher quality photography may have more long-term value for you than full-day coverage with lower quality photos. If that still doesn’t work for you, you may want to consider changing your budget a bit. Your photographer’s rate doesn’t just include the time they’re at your wedding. It also accounts for their time preparing for your wedding, editing your photos, gear, insurance, etc. TIME. Things take longer than you think they will on wedding day. Save time for the photos that are important to you on wedding day. Rushing is stressful. Stress is not attractive. Use caution when hiring friends/family. They may offer to take photos out of kindness or sensitivity to your wedding budget, but these are your wedding photos. There are no do-overs. These photos are the images you’ll show your parents, grandparents, children, and grandchildren. If you don’t love them, the sting of disappointment could last for years. If a friend or loved one is responsible for those photos, it could affect your relationship with them. Don’t believe me? Ask someone who hates their wedding photos. Pinterest. It may be awesome for planning wedding details, and, if you find a pose or two that you really love, that’s OK too, but don’t make a huge list of photos that you found on pinterest for your photographer to duplicate. Your wedding day is unique. That photo that you saw of that couple that’s super-cute has nothing to do with your wedding, and asking your photographer to duplicate several photos you found on pinterest is not only unrealistic, but it’s also going to stifle your photographer’s creativity on wedding day.

Emily Hall Photography

“Because Moments Matter” 503-383-9579 | 206-579-9419


Willamette Living Magazine

February / March 2014


We’re all about ambience. From the spectacular view through glass doors that open onto terraces and the valley below, from the dark wood floors and contemporary furnishings, to the lounge and glowing fire the Vue sets the perfect stage for an intimate event, wedding, reception, or meeting. You’ll love our view and our service.

Every bride dreams of and deserves a magical day with breathtaking details that delight the people she loves. Forks and Corks will thoughtfully interpret your dream into an exquisite wedding reception, creating a perfect memory in time, executed flawlessly by our team of professional event planners, chefs and service staff. Whatever the size or style of your wedding day, let us manage all of the details so that you can enjoy the magic of your special day. Visit our web site and take a moment to revew our wedding packages. Call or email us for details, and pricing information.


Vue, the event venue with the panoramic view. Your choice for weddings, corporate events, and life’s celebrations. Contact us today for a tour, and to reserve your dates. For more, visit us online at: or call 541-740-2340 Willamette Living Magazine


You’ve saved the date, Now what to wear?

Tadashi Shoji Lace & Tulle Sheath Dress $238

Ralph Lauren Sleeveless Paisley-Print Dress $159 Macy’

LABEL by five twelve Embroidered Sheath Dress $220


Willamette Living Magazine

Adrianna Papell

City Chic

Tiered Chiffon Dress $138

Stripe Stretch Cotton Party Dress $114

February / March 2014

Gifting There was a time when the words “cool” and “toaster” didn’t really appear in the same sentence. Well, as you can see, primarily from the previous sentence, that those days are over. Thanks to modern toasting sensibilities and daring Italian


design, the time has come when you can be elevated to the guest with the best loved gift. The gift that will be used often, and take up a place of prominence on that new, starter home counter. You can probably just throw the receipt away.

Not Your Grandma’s Toaster... 2




Robot-Coupe Colored Vision Toaster $80.00


kMix 2-Slice Toaster JCPenney $99.99

3 BREAKFAST COLLECTION Panasonic Costco $129.99




Williams-Sonoma $299.95


Silver Art Collection 2-Slice Toaster with Bun Warmer and Stainless Steel Housing Costco $79.99


Bistro 2-Slice Toasters Collection Target $59.95 - $85.99

Willamette Living Magazine


Happy ALL Year

This Year, Choose Success!



hat’s the No. 1 reason people hesitate on moving forward to pursue what is truly most important in life? I’ve found it to be nearly always fear of some form. Ranging from absolutely paralyzing terror of making mistakes to negative self-talk, fear can control you. Some of the top thought leaders in America have also noted that success is tied to believing in yourself; being vulnerable and taking risks; and breaking those self-imposed limits. Success mentor Jack Canfield encourages us to move beyond our emotionally unhealthy behaviors and finally create the life and results we desire. Oprah recently interviewed professor of social work, Brene Brown, PhD, LMSW about being vulnerable by living and loving with your full heart.



“When you get up in the morning, you always have two choices: to be happy or to be unhappy. That is all there is to it. Choose to be happy.” Bonnie Milletto

5 Tips on Getting Past Your Fears and Embracing Success in 2014

1. Believe in yourself

4. Choose to be happy

It’s not about what you say; it’s about how you live your life every day. Everything you do or say is like a mirror and others will be a reflection back of that mirror. Who do you want people to see when they look into your mirror? Your actions will speak for themselves.

Simply knowing happiness is a choice is not enough. Fully experiencing it requires a conscience decision to do so each day. Practice happy thinking every day. When a negative thought comes to mind, deliberately replace a positive thought to cancel it out.

2. Take a risk

5. Be grateful for everything in your life and love yourself

Have faith in your abilities. Believe that you CAN, BE, and DO anything you set your mind to. Believe in you, and others will believe in you. Picture yourself as succeeding. Dream with your eyes wide open and work to make those dreams come true.

Make a small or large step in the direction of your dreams and don’t be afraid to fail. If you do, think of the risk as failing forward. Successful people always have more failures in their lives than average people do. People who have no failures also have few successes. Everybody gets knocked down—the key is to get back up! So what do you want to achieve or bring into your life this year? Have the courage to take that first step – just one small step forward. Your small daily steps will lead to BIG results.

3. Compare to no one

When we compare ourselves to others we will always come in last. There will always be someone smarter, more beautiful, thinner, fatter, younger, older, richer, faster…STOP! Don’t waste time chasing after the dreams of others. You have everything you need within you to become the best possible version of YOU. What you are today is already more than enough. What you choose to add to your life tomorrow will be your cherry on top!


Willamette Living Magazine

As Abraham Lincoln said, “People are just about as happy as they made their minds up to be.” It does not get much simpler than that. When you get up in the morning, you always have two choices: to be happy or to be unhappy. That is all there is to it. Choose to be happy.

Did you know that the very best way to bring good things into your life is to be grateful for the good things that you already have? We each have a lot to be grateful for. No matter how good or bad you think you have it, wake up each day thankful for your life. Someone somewhere is desperately fighting for theirs. List all the people in your life you are grateful for; then list all the things that are positive in your life. When we are grateful it is an expression of self-acceptance. Needs and fears go out the window.

STORIES. GET INSPIRED! Find your confidence and inspiration in Bonnie’s book, Dedicated to the Cup, a collection of real-life inspirational stories with chapters that address different themes, including courage, confidence, perfection, and gratitude, and features “sips” from the cups of life of 16 different people Bonnie has met along her journey as an international speaker. Dedicated to the Cup may be purchased on Amazon for Kindle, in audio download, eBook format or in paperback through For more information, visit February / March 2014

The Shabby Chic Bride

Wedding Consignment • in Salem

Come visit Oregon‛s largest bridal consignment shop! We provide a safe, fun, and friendly experience for selling and buying special occasion items. With over 1000 wedding gowns available in sizes 0-30, we give brides on a budget stylish options. We can also meet the needs of your bridal party and other formal wear occasions.

It’s Your Day, Look Fabulous, For Less! 2031 State St. in Salem | 503-304-7030

Santiam Place Wedding & Event Hall

Lavender Gifts • Specialty Foods Soaps • Lotions • Classes & Events 503-838-2620 | 3395 S. Pacific Hwy • Independence Oregon

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

Willamette Living Magazine


Wedding Consignment

Say Yes to... Saving a Bunch of Money! Everyne wants to get the most for their money. But you don’t have to wait for sales and markdowns, The Shabby Chic Bridal Consignment Shop in Salem has hundreds of beautiul dresses, at huge savings. Bridal consignment has become very popular, particularly with the tightening of the belt we’ve all experienced over the last few years. But consignment doesn’t mean you’ll have to give up anything, in fact you’ll most likely find a beautiful dress that would be a little (or a lot) out of the budget, for hundreds less.


Willamette Living Magazine

Shabby Chic has a huge selection in all sizes and at all price points. They also deal in prom dresses and men’s formal wear. Do yourself, and your pocketbook, a favor. Make a visit to Shabby Chic, say hello to Sara, and say hello to huge savings. Don’t spend all your money on a dress you’ll wear for one day, save it for practical things, like a huge cake, and an extravagant honeymoon!

February / March 2014


pring has sprung and so has romance as this season of new life is the most popular for new romantic beginnings, or weddings, as well. And celebrities agree as a number of well known names and faces have celebrated their nuptials during April, May and June.

Put some “Spring” in your step and walk down the aisle to tips and inspiration to some noteworthy celebrity springtime weddings with veteran pop culture writer Harvey Solomon and his new book, Weddings/365. Detailing a wedding for each day of the year, Solomon shares tidbits from the nuptials of Hollywood icons past and present, rock and pop stars, presidents and princesses, models and moguls and more. Throughout the months of April, May & June in the book, readers will learn about the weddings of couples such as: • Grace Kelly & Prince Rainier III (April 19, 1956) • Heidi Klum & Seal (May 10, 2005) • Mick Jagger & Bianca Perez-Mora Macias (May 12, 1971) • Jennifer Garner & Ben Affleck (June 29, 2005) And many more! Harvey Solomon has covered media and pop culture for more than a quarter century. He has written four books about movies, television, music and fashion from the 1960s-1990s, and co-written two books: Book of Days: ‘60s and ‘70s. He has lived in Los Angeles and covered Hollywood from both sides: as a screenwriter, with credits including Law & Order, and as a journalist writing hundreds of articles in publications from Adweek to The Hollywood Reporter to The Los Angeles Times to Variety. His corporate writing includes materials for broadcasters, consulting firms, film studios, non-profits and trade associations. He lives in the Washington, D.C. area.

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Willamette Living Magazine


Good Life

Vitamin D (you needn’t follow the sun) By Brad Yentzer, MD

In the past few years, one of the most talked about or written about health-related topic is vitamin D. This fat-soluble vitamin is essential for health, but it is also crucial that we get it from safe sources. Why is vitamin D so essential to one’s health? People need vitamin D to absorb calcium and phosphorus, two minerals that are necessary for healthy bones. Vitamin D not only plays a crucial role in building and maintaining strong bones, it also aids in multiple other metabolic processes in the body. Some studies have suggested that vitamin D can help prevent and treat certain types of cancers (including skin cancer) along with various neurologic, infectious, autoimmune and cardiovascular diseases.However, scientists from The Institute of Medicine reviewed more than 1,000 studies on the possible link between vitamin D and other health benefits. Based on this review and expert testimony, it concluded that the evidence for associating vitamin D levels with bone health was strong, but the evidence for other conditions was insufficient to form nutritional requirements. Don’t rely on sun exposure Most people have heard that the body makes vitamin D when the skin is directly exposed to sunshine. However, this is not the end of the story. There is also ample evidence of the following:


1 2

People can have low levels of vitamin D despite adequate sunshine exposure Sunscreens and sun protective measures do not significantly influence one’s vitamin D status


Chronic exposure to light increases your risk for skin cancer, including melanoma. So while ultraviolet rays may induce vitamin D production in most individuals, it is inappropriate to discourage the use of sunscreen and sun protective behavior. I advise all of my patients to wear sun protective clothing and use a broad spectrum sunscreen with a sun protection factor (SPV) of at least 50 or higher.

25-hydroxy vitamin D blood test. The normal range is 30.0 to 74.0 nanograms per milliliter (ng/mL). If it is lower than normal, your provider might suggest taking vitamin D supplements. The recommend allowance by the Insitute of Medicine, Food and Nutrition is 400 IU (international units) for infants and children up to 1 year, 600 IU for children and adults age 1-70, and 800 IU for adults 71 and over. It’s clear that achieving and maintaining an adequate level of vitamin D is vital to one’s health. Just make sure you accomplish this in a responsible manner.

Where to get it? Vitamin D from food and dietary supplements offers the same benefits — without the danger of skin cancer — as vitamin D obtained from UV light. Vitamin D cannot be used by the body until it is processed by the liver and the kidneys. The usable form of vitamin D created by this process is the same, regardless of how it enters the body. Good sources of vitamin D include fortified milk, cheeses and yogurt, fortified cereal, and oily fish such as salmon and tuna. Adequate Levels and Supplements Contact your medical-care provider if you have concerns about your levels of vitamin D. Usually this is determined by taking the

Willamette Living Magazine

Brad Yentzer, M.D. is a dermatologist at The Corvallis Clinic. He can be reached at 541-754-1252. February / March 2014


Hearing Systems LLC

“don’t miss the peek-a-boos”

Peter Lee and Granddaughter Sierra

Hearing loss is like back pain by Peter Lee

Owner, Peak Hearing Systems, LLC

Peter Lee, Hearing Instrument Specialist Serving Linn, Benton, and Lincoln Counties since 1978

Nobody can comprehend the scope and depth of it till one has it themselves. Others look on with a short span of sympathy then soon grow tired of tolerating the disability of the one afflicted. “It can’t really be that bad can it?” People begin to ask. “Why don’t you see a different specialist and see if something might be done to alleviate the malady. Surely there is some cure or treatment that could solve the problem.” They try in vain to help with anecdotal evidence of an uncle or friend who had surgery or got a particular hearing aid that solved their problem.

Try hearing aids for 30 days with no deposit or down payment (OAC). 745 S. Main St. • Lebanon


Hearing loss like back pain has many different causes and some treatments work and some don’t. Those afflicted are desperate for relief and grasp for any promise of a cure. They spend thousands of dollars and will practically do anything to find relief. Alas, they sometimes seek in vain. They fall victim to advertisements that promise relief and after several unsuccessful attempts give up and resign to suffer alone.

I’ve known those who suffer with back pain for years with no relief. I have dealt with those who suffer with hearing loss for 36 years now as my profession. I am more convinced than ever that the hearing aid industry is more interested in selling hearing aids than being an advocate for the hearing impaired.

2600 S. Main Rd. Lebanon, OR 97355

Doug Phillips Financial Advisor

There is usually a requirement that you pay for the hearing aids in advance and after a trial you are still responsible for the cost of the test, the fitting fee, the ear molds and the programming during the trial. Even if the hearing aids fail to live up to their promise and are returned you could still be on the hook for upwards of five hundred dollars.

Office: 541.451.4000 Cell: 541.619.7998

When I became a hearing aid specialist in 1978 and offered a free trial with no deposit or down payment I was told by a colleague that I was naïve and would soon see the error of my ways. Maybe I am naïve but I am still convinced it is the best way. I want people to have every opportunity to experience the best hearing help they can without fear and anxiety over the process. A person should be allowed to try the hearing aids in your own environment with no pressure to keep them if they can’t get the help they need. Doesn’t it seem only right that if someone promises you a result that they should only be paid if that promise is delivered. I’ve been doing this too long to change now. Feel confident that if you avail yourself of my services you will not be asked for payment if I cannot provide you with hearing instruments that achieve the results we have previously agreed on. You will only be asked to return the hearing instruments if they don’t provide the results promised and I assure you we will part on amiable terms.

New for Spring 2014 Order Pies Online!

Gifts & Gourmet Foods 20650 S. Hwy 99W in Amity

503-835-0740 *pie hot line! Willamette Living Magazine


Good Life

p u o Cold Weather S t o H

By Barbara George, RD, LD, MS, CDE Diabetes educator, Samaritan Albany General Hospital

Homemade soup: Healthy, cost-effective comfort food during cold months

The concept of buying in large quantities is well-established, with several benefits. That concept also applies to cooking in large quantities, with many of the same benefits. One of the best meals to prepare in abundance is soup, and cold winter days are the perfect time for a warm, home-cooked meal like soup. Homemade soups help you stretch out your food budget, and you have full control over your meal. You know what you’ve added to your soup, and you know what you’ve left out. You can control the level of sodium and spice to your personal tastes. And freshness is guaranteed when you make it yourself. When you start a pot of soup in your slow cooker in the morning, the fragrance will fill your house. This will improve your appetite, as well as your overall satisfaction with your meal. Once you’ve had your fill, let your leftovers cool a bit in plastic containers, and put them in the freezer. Soups will keep in the freezer for months, and they don’t lose their flavor when they’re re-heated.

Just remember to put your frozen soup in the refrigerator the night before you plan on eating it. This will speed up the re-heating process. If you’d rather buy soup at the grocery store, make sure you read the labels, because many store-bought soups are loaded with sodium. Campbells, Swanson and others do make several healthy soups, but some store-bought soups contain up to 1,000 milligrams of sodium per serving – that’s an unhealthy level. Remember as well to check the serving size on the label. If you’re planning on eating more than the listed serving size, remember that you need to ‘do the math’ in terms of the amounts of fat, sodium and other less-healthy aspects of your soup. As far as ingredients, the best guideline is to select a soup that has all natural ingredients and liquids on the food label. Try to avoid any soups that have preservatives, additives or other chemicals. If you can’t pronounce it, you probably don’t want it in your soup. If you decide to make your own soup, here’s a great recipe.

Choklay’s Tibetan Lentil Soup* Ingredients 11/2 cups lentils, rinsed 6 cups water 1 tablespoon canola or olive oil 1 1/2 cups chopped onion 2 cloves garlic, minced 1 fresh chili (seeded and minced)

1 large carrot, peeled and diced 1 large potato, diced 2 teaspoons grated coriander 1 teaspoon granted cumin 3 cups undrained tomatoes (28 oz. can) 1 tablespoon chopped fresh cilantro 1 1/2 teaspoon salt

1. In a non-reactive soup pot, bring lentils and water to a boil. Then reduce heat, cover and simmer until tender (about 20 to 30 min). 2. Meanwhile, heat oil in medium sauce pan and sauté the onion, garlic and chili for 5 minutes. Add carrots, potatoes, coriander, and cumin. Saute for another minute or more, stir to prevent sticking. Remove from the heat and set aside. 3. When lentils are tender, coarsely chop tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt and sauteed vegetables.  Cover and simmer for 10 min or until all vegetables are tender. Yields six 14-ounce servings.


*From the Moosewood cookbook

Nutritional information per 14-ounce serving: 269 calories, 16 g protein, 3 g fat, 47 g carb, 0.5 g saturated fat, 0 g chol, 16 g fiber, 786 mg sodium

Willamette Living Magazine

February / March 2014

Look Great All The Time without the daily hassle of applying makeup 

Cheryl Lohman, licensed Permanent Makeup Specialist at Image by Design in Downtown Corvallis, is a member in good standing of the SPCP. For more information you can reach her at 541.740.1639 or visit her website at

Anti-Aging Makeup Tips You hear the phrase “anti-aging” a lot these days…but what does it really mean? I think the essence of the phrase is simply addressing anything that helps us to look and feel younger. Here are some makeup tips that will help you turn the clock back without drastic measures. •

Avoid drying powders which only accent lines and wrinkles. Instead, choose creamy tints, blushes and bronzers to highlight cheeks and give skin a youthful glow.

Pale and thinning eyebrows can be tinted, shaped and penciled in. Brows that show up make you look younger.

Choose light, clean eye makeup over smoky eyes. To give eyes the bright, alert look of youth, choose soft, pale eye shadow shades over smoky eyes. Dark, shadowy eye makeup can make eyes look sunken or hooded, telltale signs of aging.

Permanent Makeup ...natural looking, time saving, smudge proof   Before










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“I checked out several people and I loved  Cheryl’s work the best. Very natural looking.” Call now for a FREE consultation Cheryl Lohman


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We’ll bring a smile to your face!

Our lips tend to thin and lose color with age. Choose glossy lipsticks in light hues which make lips look young and plump.  Dark matte lip colors that make lips look older and thinner.

There is another solution that will help you look younger all the time. Professionally applied Permanent Makeup for eyeliner, brows and lip color. Permanent Makeup restores youthful color to your lips, brows and defines your eyes with smudge proof color. It can also add fullness to thinning lips and correct irregular lip lines, making you look younger and more beautiful. Because it is long lasting and difficult to remove, it is essential to have permanent makeup applied by a highly qualified specialist. Many people feel they would benefit from permanent makeup services, however are reluctant to proceed because they don’t know how to select a good artist. Similar to finding a surgeon, this is not a service you want to bargain shop for. You will want to have a consultation to see actual client photos and learn everything you need to make an informed choice. Today, many professional permanent cosmetic specialists are members of the world’s leading, not-for-profit society devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism. With that assurance you can look and feel younger all the time.

Kimberly Ross, DDS, BSDH

Michelle Aldrich, DMD, BSDH

Riverbend Dental

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

General Dentists


1285 Wallace Rd. NW, in Salem • Willamette Living Magazine


Good Life

Good Reads

“The human smile is an anti-gravity device. Kessler’s delightful, witty book actually takes 20 years off your face!” —Mary Roach, author of Stiff and Gulp

Counter Clockwise My Year of Hypnosis,

Hormones, Dark Chocolate, and Other Adventures in the World of Anti-Aging



n this age of lunchtime lifts, wrinkle-erasing injections, furrow fillers, and lip plumpers, there’s no question that anyone who aims to look younger easily can. But Lauren Kessler wants something more than to follow the cosmetic path to youthfulness. She wants to live with energy, stamina, vitality, resilience, and health for a very, very long time. Her goal: to reverse her biological age from the inside out. Guided by both intense curiosity and healthy skepticism, a sense of adventure and a sense of humor, Kessler sets out to discover just what’s required to prolong those healthy, vital, and productive years called the “health span.” In her yearlong journey, Kessler investigates and fully immerses herself in the hope and hype of the anti-aging movement. She delves into the new science of “biomarkers”‚ objective, measurable indications of how old you really are on the inside‚ going as far as getting a muscle biopsy to determine the state of her mitochondria, the parts of cells that control metabolism. She tries Tabata training, calorie restriction, a diet centered on 20 superfoods, hCG (human chorionic gonadotropin), hypnosis to achieve a youthful mindset, and much more.

Lauren Kessler is an award-winning author, (semi) fearless immersion reporter and self-designated guinea pig journalist who combines lively narrative with deep research to explore everything from the wild, wild west of the anti-aging movement to the stormy seas of the mother-daughter reltionship. She is the author of seven works of narrative nonfiction, including her latest, Counterclockwise: My Year of Hypnosis, Hormones, Dark Chocolate and Other Adventures in the World of AntiAging. Her other work includes My Teenage Werewolf: A Mother, A Daughter, A Journey Through the Thicket of Adolescence; Pacific Northwest Book Award winner Dancing with Rose (published in paperback as Finding Life in the Land of Alzheimer’s), Washington Post bestseller Clever Girl and Los Angeles Times bestseller The Happy Bottom Riding Club and Oregon Book Award winner Stubborn Twig, which was chosen as the book for all Oregon to read in honor of the state’s 2009 sesquicentennial.

Her journalism has appeared in The New York Times Magazine, Los Angeles Times Magazine, O magazine, salon. com, Utne Reader, The Nation, newsweek. com, Prevention, Ladies Home Journal and elsewhere. She blogs at www. about the hope and hype of the anti-aging industry and at and In a voice that speaks to every woman who about the rollercoaster ride of mothering a feels her date of birth and sense of self have 21st century teen girl. little in common, Kessler explores her own fears, attitudes, and assumptions about aging. The result is a thoughtful, hilarious, and informative tale of what’s really possible when On Amazon: you get serious about taking charge of how well and how quickly you age.


Willamette Living Magazine


early 75 years since the end of The Great Depression, it is rare to speak to someone who lived through this era.

Retired educator Norma Campbell Price grew up in rural Kansas during The Great Depression. Price captures this important time period in her new historical fiction based on her own life, “Hogenville County,” a novel she started 40 years ago. “The Midwestern part of the country in the 1930s was a wilderness, and it took a special strength to conquer everything nature threw at these people,” Price says. “My goal with ‘Hogenville County’ was for future generations to learn from their stories.” In “Hogenville County,” we find a Midwestern rural community tormented by worry, broken spirits and social turmoil. the characters struggle daily with earning a living, addictions, lustful acts as a means for comfort and family secrets in a farming community that reflects others that existed at this time. Norma Campbell Price earned her bachelor’s degree in education from Kansas State University and pursued graduate studies at Fort Hays University. She has enjoyed a diverse career as a nurse’s aide, receptionist, owner of a family business, and community college teacher. Price currently lives in Clyde, KS.

February / March 2014

SpringRidge at Charbonneau Offers Seniors an Engaging Lifestyle When it comes to upscale retirement living, today’s retirees have come to expect grand interior design, a prime location and high-end services. At SpringRidge at Charbonneau, seniors find that and considerably more. Among the community’s hospitality-centered, service-enriched and maintenance-free living, seniors have access to a host of opportunities to continue the active lifestyle they love. From lifelong learning and cultural opportunities to endless social occasions, residents at SpringRidge can enjoy the fully engaged lifestyle as they choose. Seniors are invited to mark their calendars and join SpringRidge at an upcoming event: On Tuesday, January 28th at 3:00 p.m., seniors are invited to an interactive financial seminar presented by Scott Anderson with Edward Jones. “Investing for the Long Haul,” will discuss important tips for long term investing and how you can make your funds last. On Friday, February 21, in honor of President’s Day, local performer Steven Holgate will present “Town Hall with Abraham Lincoln,” a compelling view of American history and one of our most iconic Presidents. On March 7th at 3:00 p.m., join us for Mardi Gras with a Cajun flavor with musical performances by Bodacious. Located in the master-planned community of Charbonneau, SpringRidge at Charbonneau offers the ultimate in luxury senior living. Amenities such as restaurant-style dining staffed by an exceptional culinary team, cinema room, library, Internet lounge, billiard/game room, beauty salon and barbershop, heated pool and spa, fully equipped fitness center and lush outdoor gardens along with the social, cultural and recreational events are all designed to enhance residents’ experiences. Owned and operated by Senior Resource Group (SRG), SpringRidge at Charbonneau’s award-winning continuum of care campus includes a variety of spacious one- and two-bedroom fully equipped Independent Living residences, as well as licensed Assisted Living and Memory Care available at SpringRidge Court.

What inspires a life well lived? Isn’t it all the special moments? Like waking up in your charming residence. Being greeted by name, with a warm smile. A great meal in stylish surroundings with good friends. An energizing workout or invigorating swim. The newfound ease of living in the midst of everything you love. And the assurance that tomorrow’s care needs can be managed for you, right here at home. This is retirement living, enriched and unencumbered – tailored to you.

Independent Living, Assisted Living and Memory Care Residences 32200 SW FRENCH PRAIRIE RD, WILSONVILLE

(503) 388-4072

To learn more about SpringRidge at Charbonneau or to schedule a personal appointment, please call (503) 388-4072 or visit:

Willamette Living Magazine



Deian Moore, a Designer at Powell Construction, has a degree in Art from Oregon State University and is a member of the National Kitchen and Bath Association. She has lived in the Willamette Valley for 23 years and enjoys horseback riding, hiking and a variety of creative pursuits.

Islands Can Add Some Spice to Your Life Does it feel like something might be missing in your kitchen? Does your kitchen feel too small or even too large to be functional? If you’re nodding your head in agreement, consider adding an island or an eating bar to your existing kitchen. An island not only adds function, but it can also make a statement or add some pizzazz, to an otherwise simple kitchen. When adding an island or bar, you need to think about how you will use your island so it can be designed around your needs. Do you plan to use the island to cook, wash dishes, or serve a quick meal? Maybe you would like extra surface area for spreading out those occasional craft projects or for entertaining guests. When designing an island, the surface can be extended to include an eating bar, which will provide extra surface area to prep food and serve meals. However, a raised bar might be more suitable for your lifestyle. Show off your flair by adding a raised, glass bar illuminated with LED lights – this can create an impressively chic look, and you can expect your guests will mingle for quite a while at your new bar. You may even want


to add a beverage cooler and a wine rack in this type of island. Alternatively, a drop table can be incorporated into the design of your island. Instead of dining at a separate table in your kitchen, sitting at a table attached to the island can keep mealtime connected. As an added bonus, your dining chairs will slide right under the table. Once you have identified your primary use for the space, you need to consider your movement in and around an island or a bar. Make sure there is enough room to open all cabinet and appliance doors. The width of a work aisle should be at least 42 inches, and the width of a walkway should be at least 36 inches. There are many factors to consider, but a designer can help with all the details of placement and functionality for your island. If you like the idea of using something old to make something new, an antique cabinet or table can be refinished and either painted or stained to create a wonderful centerpiece statement in your kitchen. This refurbished piece of furniture can also include many of the same options as one built from scratch

Willamette Living Magazine

with a few customizations. Once a surface is added to this new island, you’ll be amazed at the transformation. If you don’t think an island will fit into your existing kitchen, by all means, consider the option of having a wall removed. This can really open your space and allow for more flexibility regarding size and placement. Removing a wall will also provide the openconcept living that is very desirable with today’s lifestyles. In essence, think of your island as a piece of art – the surface, the space, and the colors should all come together to create a beautiful, eye-catching addition to your home. Have a look at your kitchen and just imagine, for a moment, what it might be like to have your own island! When you are ready to take the next step from idea to reality, give Powell Construction a call at 541-752-0805. We can create a kitchen with an island or bar that will add some spice to your life! February / March 2014



fter years of public speaking about Aging in Place Home Improvements, I finally had the opportunity to be on the user side of the issue: like a creaky old home my knees needed some remodeling. In March, 2013 I had knee replacement surgery and spent the subsequent months recovering. While I took the precautions of adding grab bars, a shower seat and a handshower to our bathroom I was unprepared for the reality of being disabled. The trauma of surgery left me weak and exhausted so even the most basic routines of daily life were unexpectedly difficult. One of my biggest surprises was how destructive a walker can be to doorways and halls. Our house was built with 32� wide interior doors and I could not help but occasionally scrape a door jamb with my walker. I really believe now that all interior doors should be a standard 36� wide to accommodate wheelchairs and walkers, as well as making furniture movement easier.

most of the standard placement for installation. Later in 2013 when we remodeled our master bath shower and I had a better idea of the best placements for grab bars, seat and hand-held shower head. I found the hand-shower to be essential to showering while seated. Back at the office I am so glad that we rebuilt our showroom in the Caton House to ADA standards! The wide doorways and lack of steps make it easier for me to get around the office. My recovery is coming along just fine and I no longer need a walker or cane, but I will not forget how tough it is to live without full mobility. I hope my experience makes me a better designer and more responsive to the needs of my clients with physical limitations. Our company offers consultation and installation services ranging from simple safety railings to full blown walk-in shower remodeling. If you find yourself or a loved one needing safety measures please call our office to arrange your consultation soon!

Using safety grab bars on a daily basis confirmed

Kurt Andrews Agency Kurt DStar Andrews Agency American Certified Agency 964 In NWCustomer Circle BlvdExperience Excellence OR 97330 620 NWCorvallis, Van Buren Ave Suite 10 Bus: (541) 452-5121 (541) 452-5121

Brian Egan Certified Aging In Place Specialist Corvallis Custom Kitchens & Baths

Willamette Living Magazine





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I am frequently asked what the difference is between an interior designer and an interior decorator. While both professionals create pleasing, functional spaces, there are some differentiators you might want to consider when you plan to renovate. Simply, interior decorators focus on enhancing an existing space with decorative elements such as furnishings, artwork, lighting, paint or wallpaper. If what you really want is to refresh the look, aesthetics or visual impression of your space, an interior decorator with a keen eye for style may suit your needs perfectly. One example of how a decorator might add value is staging a home to sell. A decorator can look at a home objectively and identify practical ways to showcase the property that will inspire prospective buyers to see the home’s potential and imagine themselves making the home their very own. If you are planning to make structural changes to your home, such as removing or adding a wall, a kitchen island, windows or doors, an interior designer is recommended. Interior designers frequently decorate but interior decorators do not design.

Luxurious. Beautiful. Karastan. Nothing creates a more elegant setting than a room with New Zealand Wool carpet on the floor. The natural beauty and distinctive designs of Karastan wool styles allow even the most discerning to create the perfect room. There has never been a better time

Interior designers have a wide range of both artistic and technical skills to focus on living and work space functionality, safety, accessibility and building code compliance. They are able to act as your liaison between contractors, vendors and building professionals, provide you with scale drawings, floor plans, renderings, expert project management and indepth, floor to ceiling materials and product knowledge. They not only enhance the look of your space; they enhance its functionality while also satisfying your needs and budget. Interior designers must have attended an accredited 4 year college or university and majored in Interior Design and are required to continue their professional development throughout their career so they remain competent, relevant and responsive to changing trends and technologies needed to create residential and commercial spaces that are functional, attractive and beneficial to the occupiers of those spaces. If you are one of the many who find the thought of renovating your home a daunting endeavor, remember that interior designers and interior decorators will help you create a beautiful space. Just remember that it is important to determine your needs before deciding which professional to hire.

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

541-286-4118. 52

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to buy. You can now own Karastan carpet for only $59 a month. Visit XXXDEALERNAMEXXX for details. Hurry! Sale ends October 3.

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2025 S.E. Third St. Corvallis, OR 97333

CCB# 102594

February / March 2014

HENDERER Henderer Design + Build DESIGN + BUILD

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340 SW 2nd St, #2 Downtown Corvallis

541.753.5660 CCB# 95845

 

 

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

Willamette Living Magazine


FOODLANDIA It’s no secret among foodies, that Portland is the place to be. Not just the place to be in Oregon, but THE place to be.

Market is coming to Portland, and it will be a food Mecca, fuel for the wildfire that is the raging food scene in Portland. We’re ready.

For years it seemed that: 1. America stood in Europe’s shadow in the world of fine food, then, 2. Portland stood in the shadow of NYC and SF... maybe Seattle or LA? But now, the home of James Beard -- “The Dean of American Cookery,” as he was titled by the New York Times in 1954, is also the home of some of the best food in the world. Although Beard left Portland and became known worldwide in fine cuisine circles, his food sensibilities seem to have been forged at a young age, right here, in Portland. Sure, the Beard Center is in Manhattan, but the James Beard Public

The great ingredients available to chefs in Portland are certainly a huge element of the creative, and delicious plates to be had, but a real “foodie vibe” has come to resonate through the entire region, and it seems to propel chefs, farmers, restrateurs and the like to greater heights. The ease of life in Oregon helps. One can hop in the car and breeze from Portland to the coast in an hour, or be standing in the middle of a sustainable, rotational grazing, free-ranging, organic farm in only minutes. Try that in Manhattan, or heaven forbid... LA.


One of the superstars of the Portland food movement is Bruce Carey. A native Oregonian, who came home after a stint at San Francisco’s Zuni Café, and Fog City Diner to wield his considerable talent to prospect for restaurant gold in Portland. His efforts have resulted in gems, in the form of his restaurant collection built on his pioneering Portland eatery, Zefiro. A very palpable formula for success is evident: Great food, great service, and a flair that focuses on dining as entertainment with cool, movie-set-worthy interiors setting the stage. Carey holds a Masters in the visual arts, so the cool decor is apropos, and we can only assume his talent with the food is natural. In the coming issues, we’re going to highlight some of his work. This series begins with...



23Hoyt 529 NW 23rd Ave Portland, OR 97210 Phone: (503) 445-7400 Email: Web:

What’s it like you ask? If you want a slice of portland, 23 Hoyt is it. Chic and arty meets Northwest Pine lodge is our immediate impression. Cool AND cozy, a great balance between casual and upscale. Innovative while still familiar, chef Chris Carriker serves up a menu of delicious, local food ranging from Wild Keta Salmon to a Cheeseburger -- both a wise choice.

Custard Brioche French Toast with whipped cream & Meyer lemon curd? Or an omlette with Tails & Trotters ham, brie, yellow foot mushrooms, arugula and house potatoes? Yes please. On the happy hour menu, the cheeseburger with white cheddar & aioli, on a rosemary bun for only 7 bucks. You can add bacon for a dollar. Is that even a question? Get it. Definitely don’t forget dessert!

23 Hoyt has an impressive bar, and an impressive bartender who mixes up unique and interesting drinks like “Beetstreet” - roasted beet vodka, vanilla-scented soda, dandelion & burdock bitters - 6 bucks. Also look for a vast selection of wines, beers, and ciders - all great. Keep in mind there are different, and wonderful treats for different appetites and times of day. Order from the late night menu, the happy hour menu or the brunch menu. For brunch, how about

Absolutely save room for the Warm Donut Holes with powdered sugar and salted caramel. So good. So, so good. Or, there’s a great selection of cheeses, a few of them actually, pick one, or two! Reservations are recommened at 23 Hoyt -- by them, and us! A quick trip up I-5 from anywhere in the valley, it’s a fun night on the town. Book your table online with OpenTable now (via the 23 Hoyt web site). You’ll be glad you did.

Willamette Living Magazine


The Willamette Living Magazine Guide to Eating Well

Mama’s Italian

Fine Italian Food & Wine Shop A large selection of Italian favorites prepared using the finest produce, meats, breads, cheeses and more. Fresh salads, soups, scallopini, cacciatore, chicken, shrimp, beef & veal along with other local favorites like beef stroganoff make for a fantastic dining experience. Pizzas made in-house to order. And don’t forget the Tiramisu and Cannoli for dessert! 11:00 -- 8:00 Tues, Wed & Thurs 11:00 -- 9:00 Fri. 4:00 -- 9:00 Sat. 11:00 -- 4:00 ? Sunday Brunch

50 West Oak St. Lebanon 541-451-5050

del Alma

An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience. Menus and more at: Open for dinner Tues. - Thurs. 5:00 -- 10:00 Fri. & Sat. 5:00 - 11:00

136 SW Washington Ave Suite 102

Café, Gift Shop, & Event Space

Experience the history of this restored schoolhouse that now serves as a gathering space for small and large groups alike. Fresh ingredients and a peaceful setting make for the perfect dining atmosphere. Enjoy traditional lunch fare and signature dishes! Our staff will help create a memorable event that will surely meet your needs. Mon-Fri 10am-3pm Saturday 10am-1:30pm (brunch) 4455 NE Highway 20 Corvallis 541-758-5953

Queen’s Chopstick Not just Chinese food!

Our Asian fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Corvallis,” come find out why. 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat

2329 Kings Blvd

Corvallis 541-753-2222


The Blue Goat

April’s At Nye Beach

Savor the romance of wood-fired cooking straight from our giant hand-sculpted earthen oven. You can even watch our cob oven chef at work while you eat! Serving the best local wine and beer in a relaxed, family-friendly environment. And featuring locally grown fresh produce, eggs, meats, and cheeses - from small, sustainable farms in Oregon’s Willamette Valley. Open for lunch & dinner 506 So. Trade St. in Amity


Produce, herbs and flowers grown on the owners’ Buzzard Hill Farm combine to create an intensely personal, flavorfully vibrant meal. The food is alive with this justpicked garden goodness. We like to think of it as “Farm to Fork” dining at its best. It doesn’t get any fresher than this! Dinner from 5 pm Wed -- Sun Reservations Recommended. 749 NW 3rd St. in Newport’s Historic Nye Beach district

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Willamette Living Magazine

541-265-6855 February / March 2014

“World Beat Cuisine” Catering, Private Parties, Lunch & Dinner. Offering a fresh, local and creative menu you’ll love.

Promoting local musicians and artists, Cafe Mundo is a destination for coastal travelers and locals.

Come on by, you’ll love it!

Refined Modern American Let us treat you to a special evening with a menu inspired by our farmers and service that will pamper you and your guest. The Painted Lady is more than a restaurant, it’s an experience to remember.

Tu - Th 11 am to 10 pm Fri - Sat 11 am to Midnight Sun 10 am to 4 pm Closed Mondays 541-574-8134

Wed. -- Sun. 5 - 10 pm Reservations Required

The Chowder Bowl

Ivy Garden Tea Room

Since 1980 we’ve served our delicious milk based chowder. Our recipe is so good we’ve been featured on the Today Show, in Coastal Living Magazine, and we recently won the Newport News Times “Best Clam Chowder.” We also serve burgers, salads, and more. You owe yourself a visit to the Chowder Bowl.

728 NW Beach Dr. Newport (Nye Beach)

201 So. College St.

Newberg 503-538-3850

We offer over 100 different teas from around the world. Quiche & entree salads made with fresh local greens. Tea accessories and gifts. Delicious desserts and fresh scones served warm. We look forward to seeing you at the tea room! Tues. -- Sat. 10:30 --4:00

Ivy Garden Tea Room

333 1st. Ave. W Albany



Le Patissier Vive la France !

French Pastry Savory Dishes Dinner Events All prepared in-house from the freshest ingredients available.



The Willamette Living Magazine Guide to Eating Well

The Painted Lady


The Beer Prof. From Canada With Love Kendall Staggs, aka the Beer Prof Beer Historian and Tasting Guide

It’s the middle of winter, and Valentine’s Day and the Winter Olympics are approaching. For some people, I suppose, this might be an occasion to curl up on the couch with a sweetheart and watch the breathtaking television coverage of curling. I’ll likely miss most of the sports, but in honor our neighbors to the north, the inventors of ice hockey, I’ll have some world-class Canadian beer.

from invading Americans in both the Revolutionary War and the War of 1812. Blanche de Chambly is a great beer, but it is only my fifth favorite in the Unibroue line-up. It’s great any time of year, but I prefer it in summer, when it goes especially well with fruit salads.

You heard me right: world-class Canadian beer. When most Americans think of Canadian beer—if they ever think of Canadian beer—they think of Labatt’s and Molson, and maybe Moosehead, just as most people around the world think of Budweiser, Miller Lite, and maybe Coors when they think of American beer. But Canada has a thriving and growing craft beer industry, and some of its top breweries, like the best in the United States, make beers that rank among the finest in the world. My two favorite Canadian breweries, Unibroue and Dieu du Ciel!, have a great deal in common. They are both from French-speaking Quebec, and their brewing facilities are in metropolitan Montreal. They are not the only craft breweries in Quebec, but their beers are the best known and most widely distributed in the United States. Their beers enjoy a strong reputation for excellence, and they come in bottles that feature very attractive, colorful labels. Pronounced “Oo-nee-Brew” Brasserie Unibroue has been one of my favorite breweries ever since I first encountered it in the late 1990s. It is located in the small but historically significant town of Chambly, Quebec, on the shores of the Richelieu River, 20 miles east of Montreal. From the start, the brewery specialized in Belgian-style beers with a French-Canadian accent. Most of them are available in 12-ounce bottles, but I prefer them in the 750 ml corked-and-caged bottles, which allow for bottle re-conditioning with a secondary dose of yeast. One of the attractions to the Unibroue beers is that they are relatively inexpensive, whether in grocery stores or specialty bottle shops. I have seen a 750 ml bottle of Unibroue ale sell for as little as $5 in Corvallis. And they compare favorably in quality to some of my favorite Belgian ales, which cost almost twice as much. Unibroue’s motto is “Drink less, drink better.” In the spring of 1992, following consultation with the legendary Witbier brewer Pierre Celis, Unibroue introduced its first bottled product, Blanche de Chambly (White of Chambly), a 5 percent alcohol by volume ale brewed with unmalted wheat and pale barley malt, coriander and Curaçao orange peel (both typical Witbier spices), and a modest amount of select hops. The bottle label features an image of Fort Chambly, where Canadian defenders repelled attacks


Willamette Living Magazine

Six months after the release of Blanche de Chamby, Unibroue released Maudite (Damned), an 8 percent abv Amber Ale that features a robust, relatively sweet, malt profile that is balanced by a fairly assertive hop finish. It also has a complex, citrus and clove aroma that comes from coriander and other spices. It was the first strong beer to be retailed in Quebec. I like to pair Maudite (pronounced mo-zeet) with pizza, Flemish stew, or a spice-rubbed pork tenderloin. It’s my fourth favorite Unibroue beer. Maudite’s evocative label comes with a story, called Le Chasse-galerie (the bewitched canoe). According to this Québécois legend, there once were eight voyageurs that yearned to be home for the holidays. They conjured up the devil and pledged their souls in return for a journey across the sky in their canoe. As they sailed across the moonlit sky, one of the voyageurs freed himself from his pledge by invoking God’s name. As a result, the canoe and all the voyageurs came crashing down to earth. Another great Unibroue beer that is readily available in the Willamette Valley is Don de Dieu (Gift of God). It is named for the ship commanded by Samuel de Champlain, who in 1608 sailed up the St. Lawrence River to a point where it narrows between high cliffs, a site that could be easily defended. There Champlain founded the first permanent French-speaking colony in North America. He named it Quebec, a modification of an Algonquian Indian word that means “where the river narrows.” Don de Dieu is a Belgianstyle Tripel; it’s relatively strong at 9 percent abv, and also brewed with spices. The big difference between it and most Tripels is that it is brewed with substantial amounts of malted wheat. As a result it has a complex, fruity aroma and flavor, and a dry finish. It is my third-favorite beer from Unibroue. It goes great with lots of foods, but I especially like it with sushi or other Asian cuisine.

February / March 2014

EAT • DRINK • BE HAPPY BEER My second favorite Unibroue beer, and one that makes my top ten favorite beers in the world list, is Trois Pistoles (pronounced trwah-pee-stole). It is named after a 300-year-old village on the lower St. Lawrence River. Trois Pistoles is a Belgian-style Strong Dark Ale that is brewed with four distinctive malts and four exotic spices. Its aromas evoke bitter dark chocolate, dates, and raisins. In many ways it resembles the first really great beer I ever had in my life, Chimay Grande Réserve, which at the time I first tried it, in the early 1990s, was regarded by many beer enthusiasts at the best beer in the world. I now prefer Trois Pistoles, which is remarkably easy to drink despite its 9 percent abv strength. I try to keep a bottle of it in the refrigerator at all times. It goes equally well with steamed mussels and artisan chocolate truffles. In 1994 Unibroue introduced La Fin du Monde (the End of the World). This triplefermented, 9 percent abv golden ale was the product of 18 months of research with a Belgian yeast strain. The result is a strong but delicate, subtle beer with a fine carbonation that can only come from methode champenoise techniques similar to real Champagne. La Fin du Monde is now Unibroue’s bestselling brand. Most beer writers call it a Belgian-style Tripel, meaning that it has a lot in common with such classic beers as Westmalle Tripel and Tripel Karmeleit, La Fin du Monde’s aromas are intensely fruity, with esters ranging from peaches and pears to bubblegum. Its flavors start out sweet but it finishes relatively dry, thanks to the presence of some peppery hops. I like to pair it with assertive cheeses and with seafood, especially bacon-wrapped scallops. La Fin du Monde is my favorite Unibroue beer, and it’s another one that I try to have in my refrigerator at all times. Stirred, Not Shaken In June 2003 I had the good fortune to stay the night at the bed-andbreakfast on the site of the former officer’s quarters of historic Fort Chambly, just a few blocks from both the commercial brewery and the cozy restaurant-museum, Le Fourquet-Fouchette, whose wait staff wore charming 18th-century costumes. Accompanied by a beautiful, Frenchspeaking travelling companion, I had the opportunity to sample many of Unibroue’s tasty brews and enjoy a delicious meal that featured braised caribou with cranberry sauce. While at the restaurant I learned a few cool things. First, if you want to increase the fruity aromas and flavors in the corked-and-caged Unibroue bottles, such as La Fin du Monde, invert the bottle and give it three turns before returning it upright, popping the cork, and pouring it into a goblet. Naturally, you should expect livelier initial carbonation when you do this, and the beer pours cloudier. Second, for a unique treat, take a small bite of dark chocolate with a high percentage of cocoa, begin chewing, and take a sip of Unibroue’s 10.5 percent abv Strong

Dark Ale, which is called, oddly enough, Terrible. The chocolate will be transformed into a cherry bon-bon in your mouth. It’s a neat trick that always gets oohs and ahs at my beer tasting events In addition to Terrible, Unibroue makes several other delicious beers that are harder to find in the Willamette Valley but worth trying when you can find them. These include Raftman, a 5.5 percent abv peatsmoked Whisky Malt Ale; Noire de Chambly, a 6.2 percent abv Belgian Black Ale; Eau Bénite (Holy Water), a 7.7 percent abv Tripel brewed with corn; Éphémère Apple, a 5.5 percent abv Witbier brewed with apple must, and Unibroue 17 Grande Réserve, a 10 percent abv Strong Dark Ale aged in French oak barrels. The God of the Sky Brasserie Dieu du Ciel! is not as well-known as Unibroue, has it made a name for itself by brewing a wide variety of beer styles, employing unique ingredients, and creating some of the most beautiful labels in the craft beer world. It began as brewpub in Montreal in 1998. Since then co-founder Jean-François Gravel has sought to create beers that are bold and innovative. The 11.5 ounce bottled versions of Dieu du Ciel! come from a brewery in the Montreal suburb of St-Jèrôme. These beers have proven difficult to find lately in Oregon, but the ones I have been able to track down have proven to be intriguing and rewarding. Recently I tried Dernière Volonté (Last Will). It is labeled a Belgian-Style Blond Ale, but it has an intense hop flavor that melds with the fruitiness, especially in the aroma, derived from a Belgian yeast strain. Hints of peaches and peppers come through in this complex, 6.5 perent abv, beer, which I enjoyed more in successive sips and as it warmed a bit. Jason Alstrom, one of the founders of the Beer Advocate ratings website, awards this beer a rare 100 score. I was not as impressed. It was good, but I prefer my Belgian-style beers not to be so hoppy. Many of my fellow beer enthusiasts in the Willamette Valley are “hop-heads,” and would no doubt appreciate Dernière Volonté more than I do. Solstice D’Hiver (Winter Solstice) is an American Barleywine that I recently tried for the first time. One of Dieu du Ceil’s initial bottled beers, it was first released on tap at the brewpub in Montreal in December 1998. Each year it is brewed in July and released on December 21, and a special version is aged 1.5 years before it is bottled. It is deep brown in color with ruby hues. It has a fruity aroma, sweet, liquor-like flavors, and hints of burnt caramel. It also has a lot of hop bitterness. It’s a strong, 10.2 percent abv winter warmer. There are some Barleywines that I prefer, such as Sierra Nevada Bigfoot, but I really liked Solstice D’Hiver, and was pleased to see it on the shelves of Corvallis Brewing Supply. continues... Willamette Living Magazine


EAT • DRINK • BE HAPPY Rosée D’Hibiscus is 5.9 percent abv ale in which the brewers steep hibiscus flowers. It’s dark, reddish brown in color, with a modest, pink-hued head. The hibiscus flowers seem to impart an exotic, tea-like aroma and flavor, which goes with notes of lemongrass, ginger, and tart raspberries. Wheat malt also seems to be present. Rosée D’Hibiscus is a very intriguing beer—definitely worth a try—but I wish it had more malt flavor. That would make it more beerlike and less like an herbal tea. A Beer to Die For Last and certainly not least, I recommend Dieu du Ceil’s Rigor Mortis Abt, a 10.5 percent abv Monastic Quadrupel. This beer, inspired by the Beglium’s famous Trappist ales, rivals them with its complex fruitiness and spiciness; intense flavors of sweet malt, chocolate, and burnt caramel; and low hop bitterness. It was first released on tap at the brewpub in Montreal in August 2001. Now it is brewed once a year and released every January. This is definitely a beer that is meant to be aged. I counted myself very fortunate, then, when a friend from Eugene brought me a bottle of 2009 Rigor Mortis Abt that she found in a beer specialty store in Federal Way, Washington. She paid $10 for it. That may seem like a lot for a 11.5 ounce bottle of beer, but I think it was worth it. (Yes, I did pay her!) The first thing I noticed when I poured the Rigor Mortis Abt 12 into a classic chalice glass was that it was cloudy and dark brown, with a low, beige head, and plenty of foam sticking to the sides of the glass (Belgian lace). Next, I gave it several long sniffs, and these revealed aromas of cherries, caramel, toasted malt, and a hint of floral hops. There were also mild phenolics, smelling like clove and nutmeg, which I expect from a Belgian yeast strain. The flavors were sweet, varied, and delicious. They evoked bitter chocolate, gingerbread, figs, raisins, apricots, and cherry cordial. It had a chewy center and a mouth-coating aftertaste. This beer hit all the marks, and I consider it one of the best Monastic Quadrupels outside of Belgium. I didn’t just survive my sampling of Rigor Mortis Abt 12, I was longing for more. Other Dieu du Ciel! offerings that I have not tried but look promising include Péché Mortél (Mortal Sin), a 9.5 percent abv Imperial Coffee Stout, Route des Épices, a 5 percent abv Rye Ale with peppercorns and other spices, Rescousse, a 5.3 percent abv Dusseldorf-style Altbier, Aphrodite, a 6.5 percent abv Cocoa and Vanilla Stout, Blanche Neige (Snow White), an 8.3 percent abv Winter Witbier that features cinnamon and clove, and Equinox du Printemps (Spring Equinox), a 9.5 percent Scotch Ale with maple syrup,. My mouth waters thinking about all these beers.

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





Get in touch, and let’s schedule a beer tasting for your group today, Kendall,

“The Beer Prof”

920-609-9919 60

Willamette Living Magazine

February / March 2014


Vault 244 Bistro / Lounge 244 1st Ave W Albany, (541) 791-9511 Open for Dinner $$$ Sybaris Restaurant 442 1st Ave West Albany, (541) 928-8157 Open for Dinner $$$


Blue Goat 506 S. Trade St Amity, (503) 835-5170 Open for Lunch and Dinner $$


Le Patissier 956 NW Circle Blvd Corvallis, (541) 752-1785 Open for Breakfast and Lunch $$ Queen’s Chopstick 2329 NW Kings Blvd Corvallis, (541) 758-9166 Open for Lunch and Dinner $$ Luc 134 SW 4th St Corvallis, (541) 753-4171 Open for Dinner $$$ Del Alma Restuarant 136 Sw Washington Ave Ste 102 Corvallis, (541) 753-2222 Open for Dinner $$$ Magenta 137 SW 2nd Corvallis, (541) 758-3494 Open for Lunch and Dinner $$ The Baguette 121 SW 3rd St Corvallis, (541) 752-9960

Open for Junch $ Pastini 1580 NW 9th St Corvallis, (541) 257-2579 Open for Lunch and Dinner $$ Delicious Valley Cafe 933 N W Cir Blvd Corvallis, (541) 753-0599 Open for Breakfast, Lunch, and Dinner $


The Joel Palmer House 600 Ferry St Dayton, (503) 864-2995 Open for dinner $$$


Tina’s 760 N Hwy 99W Dundee, (503) 538-8880 Open for Lunch and Dinner $$$

Fine Vodka How the Distiller Likes It

Simply as a sipping Vodka. Serve chilled in an aperitif glass, or with a few ice cubes. Add a splash of soda water on summer days for a refreshing treat. Try a wedge of lemon or spear olives to garnish.

Roses are red, violets are nice, when life gives you lemons, ...add vodka and ice.


Blue Vivation

Eugene Fisherman’s Market 830 W 7th Ave Eugene (541) 484-2722 Open for Lunch and Dinner $

2 oz Vivacity Fine Vodka 6 oz Blueberry juice over ice Garnish with fresh blueberries.

Koho Bistro 2101 Bailey Hill Rd Ste L Eugene (541) 684-8888 Open for Dinner $$ Falling Sky Brewing 1334 Oak Alley Eugene (541) 505-7096 Open for Lunch and Dinner $$ Ox Fin 105 Oakway Ctr Eugene (541) 302-3000 Open for Dinner $$


2 oz Vivacity Fine Vodka 1/2 oz Triple Sec 2 oz Cranberry Juice squeeze lemon squeeze lime Shake with ice, strain into martini glass. Garnish with lemon peel

Willamette Living Magazine


Delicious Recipes Compliments of Pat Kight via her blog: “Cooking From The Market” (original post Jan 2010)

Of cabbages and … Color Slaw

Thanks to the recent increase in great local winter produce here, combined with my inability to resist it, I found myself staring at the vegetable bin this weekend and thinking, ” You know, I really need to eat this stuff up before I make another order – or worse, before it goes bad.” So there I was with a big, beautiful head of purple cabbage, bunches of beets and carrots, and a half-dozen radishes left from the clutch I’d been nibbling at all week. Plus four lovely little boneless Red Wattle pork chops from Heritage Farms Northwest. And a couple of Liberty apples. Apples, pork and cabbage are naturals together, and a rummage through my recipe collection turned up some traditional German dishes that provided the inspiration for a sweet and sour cabbage with pork that, while delicious, wasn’t terribly photogenic. That still left me with half a cabbage, and I’ve been craving crunch, so: slaw, with beets and carrots and a fistful of parsley thrown in for vitamins. Talk about color!

Spicy Winter Slaw with Root Vegetables

Sweet-and-Sour Cabbage with Apples and Pork Chops Ingredients 4 slices bacon 1 small onion, chopped 1-2 tsp sugar 1/4 cup balsamic vinegar 1/2 cup dry red wine 1/2 head red cabbage, coarsely sliced 2 tart apples, peeled, cored and chopped 1 tbsp fresh thyme, minced 1/2 cup water 1 Tbsp olive oil 4 boneless pork chops (do not trim off fat) Salt and pepper to taste Method: Preheat oven to 350F.

Cut bacon into 1/2 pieces; in a large skillet, fry over medium heat until most of the fat has rendered off. Drain off all but 1 Tbsp of bacon fat; return skillet to heat and add onions. Saute until onions start to go limp, then stir in the sugar, balsamic Ingredients: vinegar and wine. Add cabbage and apples and stir well to coat. 1/2 large head red cabbage (or 1 small head), cored and thinly Cover skillet and reduce heat to a simmer. Cook for about 10 sliced minutes, then add water and cook uncovered for another 10-15 2 medium carrots, shredded minutes, until cabbage begins to soften and a good deal of the 1 medium beet, shredded liquid has evaporated. Taste to correct the seasoning. 6 large radishes, shredded (that’s a lot of shredding – thank goodness for my Benriner Japanese mandoline!) Transfer cabbage mixture to a 9×13 ovenproof baking dish. Add 2 Tbsp fresh Italian parsley, minced oil to the skillet and turn up the heat. Using oven tongs, hold the 1/4 cup commercial cole slaw dressing (I like Marie’s) pork chops on edge to brown the fat, then lay them down and 1/4 cup mayonnaise sear for about 2 minutes per side. Remove from heat. 2 Tbsp prepared hot horseradish (or more, or less, to taste) Salt and freshly ground black pepper to taste Lay the pork chops on the bed of cabbage. Place pan in oven and bake for about 20 minutes, until chops reach an internal Method: temperature of 160F (or are just barely pink in the center). In a large, lidded bowl, combine all the vegetables and parsley. Serve immediately. Blend remaining ingredients well, pour over vegetables and toss well (or, as I did, close the bowl and shake it for a while). Taste, Serves four, generously (or in my case, one, four times). Goes correct seasoning. Cover and chill for at least a few hours to let great with mashed potatoes. the flavors blend. Makes 6-8 servings, depending on how hungry you are and the size of your vegetables. My errant sense of smell (and thus taste) is mending, but slowly, so I decided to give all that crunchy color a horseradish kick. The result is absolutely delicious.


Willamette Living Magazine

February / March 2014

Cornbread Cafe 1290 W 7th Ave Eugene (541) 505-9175 Open for Lunch and Dinner $

Chowder Bowl 728 NW Beach Dr Newport (541) 265-7477 Open for Lunch and Dinner $$

Evergreen Indian Cuisine 1525 Franklin Blvd Eugene (541) 343-7944 Open for Lunch and Dinner $$

Nana’s Irish Pub 613 NW 3rd St Newport (541) 574-8787 Open for Lunch and Dinner $$

Belly Taqueria 291 E 5th Ave Eugene (541) 683-5896 Open for Dinner $$

Locan Ocean Seafoods 213 SE Bay Blvd Newport (541) 574-7959 Open for lunch and Dinner $$

Papa’s Soul Food 400 Blair Blvd Eugene (541) 342-7500 Open for Lunch and Dinner $$


Mama’s Fine Italian & Wine Shop 50 W Oak St Lebanon (541) 451-5050 Open for Lunch and Dinner $$


Bistro Maison 729 NE 3rd St McMinnville (503) 474-1888 Open Lunch and Dinner $$$


The Painted Lady 201 S College St Newberg (503) 538-3850

Open for Dinner $$$$


Cafe Mundo 209 NW Coast St Newport (541) 574-8134 Open Lunch and Dinner $$

We Went for the Gold

We Got It


Word of Mouth Bistro 140 NE 17th St Salem (503) 930-4285 Open for Breakfast and Lunch $$ Venti’s Cafe + Basement Bar 325 Court St NE Salem (503) 399-8733 Open for Lunch and Dinner $ Alcyone Cafe 315 High St SE Salem (503) 362-5696 Open for Breakfast, Lunch and Dinner Roberts Crossing 3635 River Rd S Salem (503) 584-1035 Open for Dinner $$


Da Vinci Ristorante 180 High St SE Salem (503) 399-1413 Open for Dinner $$$ Los Dos Hermanos 3590 River Rd NE Salem (503) 393-1800 Open for Lunch and Dinner $$

Willamette Living Magazine


Japanese Import Auto Repair Specializing in Toyota & Subaru Richard Cross ASE Certified Master Mechanic

“View in Shriner’s Garden” oil 15” x 24”

participating in:

Old Vicarage Gallery

1st Weekend Toledo Art March 1 & 2 -- April 5 & 6 Uptown Arts District

140 NE Alder Street Toledo, OR 97391 (541) 336-2797

Complete Auto Care All Under One Roof


341 SW Second Street• Corvallis (541) 757-0042

Original Work | Custom Framing |Art Restoration

Frame Studio & Gallery


Crater Lake, Shumway

Willamette Living Magazine

Is your Japanese car giving you trouble? Take it to an ASE certified master mechanic. Factory trained with years of experience, Richard Cross and his team at Crossroads Japanese Import Auto Repair can get your car running right, or simply provide you with expert maintainence to help you protect your investment. Honest service, at reasonable rates will keep your Japanese car rolling along trouble free.

Let Crossroads be Your Mechanics From simple oil and filter changes to complete engine rebuilds, Crossroads can do it all, and we’ll never steer you wrong!

Camry • Outback • Corolla • 4Runner 460 SW Cummings Ave. in Corvallis

For Service Call: 541-752-9954 February / March 2014

While you’re on the Coast, Visit Nye Beach! for Artsake Gallery • A Co-op of Local Artists

Nye Beach Wine Cellar

Jacob Accurso Colleen Caubin Anja Chavez Cynthia Jacobi Katy Lareau Alice Martin Alita Pearl Frances Van Wert Shonnie Wheeler


Buy Local • Buy Handmade


Jovi 541-574-8134


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

Gifts • Lingerie

Nana’s Irish Pub

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5/25/13 8:22 PM

“A Taste of Ireland on the Oregon Coast” Traditional Irish Fare, Imported Irish Beers on Tap, Full Bar, Minors welcome until 10pm, Patio Seating, Live Music. Hours Sunday-Thursday 11am-11pm Friday and Saturday 11am-midnight Corner of NW 3rd St and Coast in Nye Beach, Newport The


Puffin Beachside Gifts Bath and Body Decor and More

(541) 265-3153

Best Clam Chowder on the Coast Since 1980!


The HOT Ticket Great Dates in and Around the Valley

Keb’ Mo’ February 20 The Shedd Institute Eugene 541-434-7000

2014 Annual Tulip Fest March 28th - May 4th Wooden Shoe Tulip Farm Woodburn 503-634-2243

Fiddler on the Roof February 20th - March 9th CHS Mainstage Theatre Corvallis 541-750-7990

Wurstfest February 28th - March 1st Mount Angel Festhall Mount Angel 503-874-2500 66

Willamette Living Magazine

SIP! McMinnville Wine & Food Classic March 7th - March 9th Evergreen Aviation & Space Museum McMinnville 503-472-4033

February / March 2014

Salem’s Premier Medical Aesthetics Clinic


VANQUISH™ Newport Seafood & Wine Festival February 20th - 23rd South Beach Marina Newport

Willamette Valley Vineyards Pinot Noir & Chocolate Celebration

Treat yourself and your loved one with decadent chocolates paired with classic Oregon Pinot Noir. The new Tasting Room and candlelit barrel cellar create the perfect background to this indulgent pairing event featuring local gourmet artisans and rich, red wines. Upgrade to the Cellar Pass to receive a tour of the winery and taste of the current and future vintages of Quinta Reserva Pinot Noir Port Syle, a very special bottling that is only available for public tasting this one weekend each year. Admission is $10 and includes wine tasting and chocolate pairing. Upgrade to the Cellar Pass for an additional $5 (complimentary for Wine Club Members and their guests). Winery Chef, Eric Nelson will have chocolate-infused menu items available for purchase at an additional cost.

Saturday & Sunday, Feb 15-16, 11 am-6 pm Please RSVP to 503-588-9463 for expedited entry the day of the event and to reserve your Cellar Pass time. For more great Willamette Valley Vineyards wine events visit:








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Willamette Living Feb/March 2014  

Our annual wedding issue with the usual food, events, people and places around Oregon's Willamette Valley. Enjoy!

Willamette Living Feb/March 2014  

Our annual wedding issue with the usual food, events, people and places around Oregon's Willamette Valley. Enjoy!