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Volume 9 Issue 1 / January/February 2018 WillametteValleyLife.com

Chocolate! A FEW OF OUR FAVORITE PLACES IN THE VALLEY TO SATISFY ANYONE’S SWEET TOOTH

Wild Hog In The Woods Music To Tapatoeto

Salem Ale & Cider Trail The Beer Here

Mel Blanc

Terror of Portland High School SALEM/KEIZER • EUGENE • PORTLAND • MCMINNVILLE • SILVERTON • ALBANY • CORVALLIS • DALLAS • NEWBERG • MT. ANGEL • STAYTON January/February 2018 • Willamette Valley Life

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valley floor

Our top Willamette Valley event picks!

Tickets Now On Sale For The 13Th Annual Oregon Truffle Festival

Jan 10-14

North America’s premier truffle celebration announces full schedule of events taking place in truffle and wine country January 25 – 28, 2018 and February 16 – 18, 2018.

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he Oregon Truffle Festival returns in early 2018 with two truffle-packed weekends: the Eugene and Surrounds Weekend, from January 25 through 28, and the James Beard Weekend in Yamhill Valley, taking place February 16 through 18. Tickets are now on sale for à la carte events and full weekend immersions, featuring top chefs and special guests, decadent dinners and luncheons at awardwinning wineries, foraging with truffle hunters and their dogs, hands-on cooking classes, and much more. The Eugene and Surrounds Weekend kicks off with the Fourth Annual Joriad™ North American Truffle Dog Championship on January 25, wherein spectators cheer for teams of truffle dogs and their trainers as they race to search for hidden truffle-scented targets. From January 26 through 28, the schedule of events focuses on the scientific and agricultural aspects of the burgeoning Pacific Northwest truffle industry. The events in Eugene include the 2Day Truffle Growers’ Forum, gathering industry experts from around the world for a speaker series and a visit to a cultivated truffle orchard, the iconic Grand Truffle Dinner, the Second Annual Oregon Truffle MacDown, and other culinary events. The weekend closes with the Fresh Truffle Marketplace, offering native Oregon truffles for sale, wine tastings, artisan food sampling, truffle cooking demonstrations, and more. Chefs Paul Virant (Vie), Carlo Lamagna (Clyde Common), Shota Nakajima (Adana), Chris Crosthwaite (The Omnivore’s Kitchen), Anh Luu (Tapalaya), Jonathan Hoffman (Chefs Table), and others will prepare dishes using foraged Oregon black and white winter truffles. Additional chefs will be announced on the Oregon Truffle Festival’s website as they are confirmed. The Yamhill Valley Weekend, spanning Presidents’ Day Weekend from February 16 to 18, centers around Oregon truffle champion and native Oregonian James Beard. The weekend begins with a reception hosted by Willamette Valley Vineyards and truffle bites from Ken Forkish (Ken’s Artisan Bakery, Trifecta), followed by a showing of the film “James Beard: America’s First Foodie” and a conversation with Director Beth Federici and Producer Kathleen Squires. Two concurrent truffle dinners, one at The Joel Palmer House available à la carte, and another at Ruddick/Wood for weekend ticket holders, will take place following the showing. On Saturday February 17, weekend ticket-holders will join professional truffle hunters for a morning truffle hunt, followed by an indulgent winery luncheon. A rosé release and four-course dinner at Somaine Serene with chefs Vitaly Paley (Paley’s Place, Headwaters), Jason Kupper (Domaine Serene) and Cathy Whims (Nostrana, Oven & Shaker) will bookend the day. Mirroring Eugene’s closing event, the Newberg Fresh Truffle Marketplace brings together regional wines, artisan foods, and fresh truffles—all related to the vibrant Oregon truffle industry.

Jan 25-28

Feb 16-18

“If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.” [Meditations Divine and Moral]” ― Anne Bradstreet, The Works of Anne Bradstreet 4

Willamette Valley Life • January/February 2018

Bobby Winstead and the Long Goodbyes - Cajun/Honky Tonk Night - The Spare Room 4830 NE 42nd Ave Thursday, January 11, 7:30 - 8:45 pm

Elise Engelberg Kid’s jam/fiddle Class Tiffany Center 3rd floor Conference Room Saturday January 13, 4 -4:50 pm

Dance, Play, Listen and Learn: Get Ready for a Wonderful Weekend of Traditional American Music The 19th Annual Portland Old Time Music Gathering Takes Place Jan. 10-14, 2018

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or fans of square dancing, banjo playing, guitar picking and everything else acoustic and old timey, January in Portland is the best time of year, and the upcoming winter will be no different. For the 19th straight year, the Portland Old Time Gathering will bring together talented musicians — and those who just love to be around the sound — for five days of family-friendly fun at a variety of venues around the Rose City. Old time music is a traditional American genre that incorporates a range of styles and instruments, and at the Portland Old Time Gathering, there is room for all: square dances involving live bands and hundreds of gleeful participants, plenty of space for friends old and new to come together and jam, workshops where musicians of all skill levels can grow their skills, and concerts featuring some of the finest old time players in the nation. Also, for the 2018 event, the Gathering will for the first time be featuring an artist in residence. This initiative will feature North Carolina-based banjo player Travis Stuart, who has toured internationally with the Stuart Brothers, the Dirk Powell Band and others. Travis will be performing in the Gathering’s Friday Night Concert at the Tiffany Center (1410 SW Morrison St.) on Jan. 12. He will also be leading a banjo workshop and playing for a square dance during the weekend. bubbaguitar.com/gathering

The Best of the Wurst

Feb 9-10

A celebration of German Sausage

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elebrate Mount Angel’s German heritage at Wurstfest, where you will find the best handcrafted German sausages as well as local and German beers. Enjoy other great food, live German music, dancing, games and demonstrations. Special events include Senior Day for 65 and over, with special give-aways on Friday from 10 a.m. to 3 p.m. On Saturday, the Wurst Run 5k and 10k So dust off your lederhosen, starch up your Bavarian dirndl, and join the happy folk of Mt. Angel for a fun-filled, two-day celebration of the Wurst. Festival Hours: Friday, February 9th, 10 am - 10 pm. Saturday, February 10th, 10 am - 10 pm. mtangelwurstfest.org.


E N T E R TA I N M E N T

Wild Hog In The Woods...Music to Tapatoeto An inteview with Wild Hog band member John Donoghue

I N T E R V I E W

B Y

R A N D Y

H I L L

—Who is Wild Hog in the Woods (WHW) and who plays what? WHW has a combined musical experience of over 150 years. We bring along four fine musicians, 37 strings, a three-piece horn section, a drum line, a gaggle of harmonicas with their helpers, and a musical saw. This orchestra is driven by the songwriting prowess of Sid Beam and John Donoghue, coupled with the songbook of classic Americana rooted in the early 1900s. Our founding father, our Boss Hog, the golden throated Hershel Olmsted, of Hank Homestead and The Rainbow Wranglers fame, tells tall tales with the best of them and plays five-string banjo, guitar, and musical saw. Sid Beam, of Magpie, Vanilla Syncopators, and Gumbo fame, plays the heck out of the guitar, and always sings up a storm. Sid is one of the Valley’s finest and funnest song-writers and brings his magic to every show. John Simonds, our Bass Hog brings his rich vocals, extraordinary upright bass playing, dobro tickling, and guitar playing to the mix. John keeps the band’s heart beating strong and true. John Donoghue, of JD Ruse and The Little Big Band fame, brings a truckload of instruments, some mighty fun song writing, and a Hog decor to die for to every performance. John plays mandolin, guitar, tenor guitar, banjo-uke [banjo-ukelele], washboard, bodhron kick-drum, kick- monkey, harmonicas, and his very own kazoodriven Pandamonium (sic) horn section.

Wild Hog In The Woods: Left to right, John Donoghue, Hershel Olmsted, Sid Beam and John Simonds.

kind of music we play. Because we have banjo, mandolin, guitar, upright bass, and dobro, people often like to call us Bluegrass, but we are not. We play fun music that, although most of it is original, sounds like the swing, rag, tin-pan alley and old-time music of a bygone era. We play dance music that everyone loves to tap a toe to, with sometime irreverent lyrics that crack you up or bring a little tear.

—When and how did the band start? Our Boss Hog started this band 20 years ago with the late fiddler, Tony Wright, and multi instrumentalist, Roy Roland as a traditional kickin’ oldtime band playing and recording the mountain music of the 1800s and early 1900s. Our band name, Wild Hog in the Woods, comes from the name of a well-known fiddle tune the band used to play. John Donoghue joined the band a few years later as did John Simonds and The late, great Ted Tom, then owner of The Fingerboard Extention music store in Corvallis. Tony and Roy had left the band, leaving a foursome. When Ted passed we played and

—Has Hershel every hurt himself playing the musical saw?

Above: John Donoghue with “the Oregonism.”

recorded as a trio with Hershel and the two Johns. We were then joined by Sid Beam and have been playing as a foursome again now for many fun years. —How would you describe your music? We are asked quite often about what

Hersh has been very good at keeping all ten fingers intact with his musicalsaw playing. He even keeps most of the hair on his bow! —What is that crazy-looking thing you play with the organ pipes? I made, what I call “the Oregonism” from a set of organ pipes out of a church in Albany that found their way to Burchams Metals scrap yard. As an inventor, I just couldn’t let them go as scrap! After about a year of tinkering

and testing, I finally have settled into the 13 pipes played with seven individual foot- bellows. I play this as a one-man band with kick-drum, monkey, banjo-uke, guitar, mandolin, harmonicas, and kazoo-driven horns. —Where can folks see the band perform? Wild Hog in the Woods hosts a fun jam session on the second Thursdays of the month at the Calapooia Brewery in Albany. We play at many of the festivals in the area and at many music venues in the Valley and at the coast. We play at Schmizza Public House in Lebanon December 23, and the Tap House at Nye Creek in Newport on January 19 if all goes as planned. Our winter schedule is light, but picks back up in the spring. You can follow Wild Hog in the Woods on their Facebook page at www. facebook.com/Wild-Hog-in-theWoods-144350742279339.

January/February 2018 • Willamette Valley Life

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The Beer Here: Salem Launches Ale & Cider Trail BY

KA RA

KUH

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founded in 2009 in Turner by three brothers – Mike, Matt and Nick Radtke – along with their father, Lee. Demand for their product grew quickly, and in November 2012, the Radtkes opened a full-service restaurant, bar and brewery called The Campus. Located just a mile away from Gilgamesh is Santiam Brewing Company, created by nine friends who met weekly for “choir practice” where they swapped home brews, tips and recipes. At Santiam, you’ll always find at least ten beers on tap, including four

Willamette Valley Life • January/February 2018

STEPHANIE FORRER

Hit the Trail Start your Ale Trail journey in Salem with a visit to one of the first familyowned companies to ignite the modern craft beer revolution in the area: Gilgamesh Brewing. Gilgamesh was

TORI MIDDLESTADT

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he Salem area has long been known for its many boutique wineries. But over the past few years, more than a dozen craft breweries and cideries have sprouted up in the region. Like many regions before it, Salem has created a trail showcasing the area’s craft beverage producers. The Salem Brewery Association, with support from Travel Salem, launched the Salem Ale and Cider Trail in May 2017. The trail features nine local breweries and three cideries in Marion and Polk Counties. “Salem has long been known as an award-winning wine region, and now we also have a dynamic beer and cider culture,” says Maricela Guerrero, Travel Salem’s Destination Development Manager. “We wanted to create a program that makes it easy for locals and visitors to experience our craft breweries and cideries first-hand.” Explorers are encouraged to navigate the trail using the designated passport. The passport includes information about each brewery or cidery, a place to jot down tasting notes and special offers from select advertisers. Guests earn a passport stamp after visiting each participating location. Once the passport is full, they can bring it to the Travel Salem Visitors Center in downtown Salem and receive a commemorative glass etched with the Salem Ale and Cider Trail logo. Salem Ale and Cider Trail explorers are encouraged to share their experiences about the trail on social media using the hashtag #SalemAleTrail.


STEPHANIE FORRER

“Salem has long been known as an award-winning wine region, and now we also have a dynamic beer and cider culture,” says Maricela Guerrero, Travel Salem’s Destination Development Manager. “We wanted to create a program that makes it easy for locals and visitors to experience our craft breweries and cideries first-hand.” cask-conditioned ales. In the same southeast Salem neighborhood as Santiam Brewing and Gilgamesh sits Salem Ale Works (SAW). It was founded by college friends and former wildland firefighters Justin Ego and Jake Bonham. Beers at SAW reflect the owners’ quirky side, with names like Hootenany Honey Basil and Sun’s Out Gun Stout. Cider lovers will want to stop at the recently opened 1859 Cider Company in downtown Salem. Here, owners Patricia and Dan Fox create flavorful, well-balanced ciders without adding any extra water, sweeteners, acids or fruit concentrates. The Salem Ale and Cider Trail also features several craft beverage producers located outside Salem city limits. East of Salem, Seven

Brides Brewing serves up awardwinning brews using locally sourced ingredients, along with hearty pub fare, in historic Silverton. In nearby Gervais, Bauman’s – one of the area’s best-loved farm stores – is also home to Bauman’s Century Farm Cider. Christine Walter, greatgranddaughter to farm founder Stephen Bauman, crafts hard cider using fruit and ingredients found mostly on the family farm. West of Salem, the trail includes Rogue Farms’ 33-acre hop yard in Independence, where guests can visit the tasting room and enjoy the expansive outdoor space. Four-legged family members are always welcome at Rogue – as long as they keep their paws off the farm’s free-roaming chickens and turkeys!

The Salem Ale and Cider Trail also includes McMenamins Thompson Brewery and Public House, The Ram Restaurant and Brewery, Silver Falls Brewery, Vagabond Brewing and Wandering Aengus Ciderworks (which also produces Anthem Cider). “The Mid-Willamette Valley is home to an exciting and growing beer and cider scene, featuring talented artisans who are passionate about what they do and very supportive of each other,” says Jake Bonham, co-owner of Salem Ale Works and board member with the Salem Brewery Association. “The Ale and Cider Trail elevates our entire industry and is a perfect way to showcase the amazing assets in our region.”

Reach thousands of Willamette Valley residents & visitors!

Salem Ale and Cider Trail passports are available for $5 each at the participating locations, the Travel Salem Visitors Center and select passport advertisers. For more information, go to TravelSalem.com and type “Ale Trail” in the search bar, or call the Travel Salem Visitors Center at 503-581-4325.

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F OOD

Willamette Valley Chocolate! Best places in the Valley to get your chocolate fix.

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alentine’s Day is a fascinating and popular holiday that is celebrated on February 14. It happens to honor a certain saint by the name of Valentinus, and the celebration flourished and became associated with romantic love in the 14th century. In 18th century England in evolved into a celebration in which couples expressed their love by sending flowers, candy and greeting cards which became known as “valentines.” As anyone knows, the best part of Valentine’s Day is chocolate and fortunately we live in a valley that has some of the tastiest chocolate around. For better or worse, we decided to come up with a list of some of our favorite sources of chocolate in the Willamette Valley. And, if you don’t happen to have a certain valentine right now, there is always the comfort of some delicious Willamette Valley chocolate to drown your sorrows.

Brigittine Monks Gourmet Confectionary The Brigittine monks at Our Lady of Consolation priory in Amity, Oregon, live the contemplative life and “by the labor of their hands,” support the community by making and selling gourmet fudge and truffles. Founded in 1370 and dedicated to a life of prayer and work, the Brigittine Monks are completely self-supporting. In the Monastery located in Amity, Oregon, the monks quietly go about producing some of the most delicious fudge and gourmet chocolate truffles in the world. Blending the finest quality ingredients including real chocolate, fresh dairy butter, real cream, the freshest nuts, and real flavors. Using only the best and freshest ingredients. brigittine.org Puddin River Chocolates Owner Teresa Sasse drew deeply on her Amish heritage and family values in creating Puddin’ River Chocolates. Traditions like hard work and an insistence on top quality were believed to lead to a fruitful and loving environment for family and community. Teresa grew up using local ingredients in the best of ways: gardening, canning and cooking 8

As anyone knows, the best part of Valentine’s Day is chocolate and fortunately we live in a valley that has some of the tastiest chocolate around. homemade meals as a way of life and an expression of love. Results, then and today, anchored strong family values and ties to the community. Puddin River Chocolates pairs dark and milk chocolates with over 37 truffle flavors – and create wide ranging confections beyond truffles. Try the dark chocolate hazelnut toffee. puddinriverchocolates.com Willamette Valley Confectionary Willamette Valley Confectionery celebrates the goodness and bounty of its fertile namesake valley by using

Willamette Valley Life • January/February 2018

berries, fruits, nuts and dairy products from local farms. Their small-batch, handcrafted candies are free of all artificial colorings and preservatives and use old-fashioned copper kettles and heirloom recipes to deliver unsurpassed flavors. Willamette Valley Confectionary’s commitment to all things natural extends to delightful and nostalgic packaging, all of which is compostable, biodegradable and/ or recyclable. This old-fashioned candy company delivers unsurpassed flavors along with thoughtful practices. willamettevalleyconfectionery.com Moonstruck Chocolate Based in Portland, Oregon, Moonstruck Chocolate Company specializes in gourmet chocolate and artisanal handcrafted truffles. You can stop in at one of Moonstruck’s Portland-area cafés for a handmade milkshake or warm mug of hot cocoa. At the helm of this chocolate deliciousness is Master Chocolatier, Chef Julian Rose. Recently named one of the best chocolatiers in North America, Chef Julian is a classically

educated pastry chef and confectioner who is known around the world as an authority on chocolate. From his earliest days in his parents’ pastry shop through a professional career of more than 25 years, Chef Julian has made it his life’s mission to crack the subtle secrets of chocolate. moonstruckchocolate.com Honest Chocolates Honest Chocolates is committed to making chocolates that taste as good as possible for a price that’s within reach. Favorites include honey caramels with French sea salt, raspberry-pinot ganaches, chili peanut butter cups, rocky road with handmade marshmallow, and Carlton Creams. They partner with many local suppliers including Heavenly Honey Farm, Cascade Hazelnuts, Eggers Acres, Schaad Family Orchards, and Willakenzie Lavender. The company has a special line of wine-pairing chocolates and have worked with over 45 local wineries to make custom chocolates for special tastings. honestchocolates.com.


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OF F B E AT OR E GON

Mel Blanc, the "voice of 'Looney Toons,'" was the terror of his Portland high school. STORY BY FINN J.D.JOHN

His teachers may not have appreciated his humor and talents, but Portland radio listeners sure did — and so did generations of Bugs Bunny fans.

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he hallway at Lincoln High School in Portland was empty except for a 14-year-old student named Melvin Blank, who walked along listening to the echo his footsteps made. Melvin was probably there to serve a term of detention. He was the classic class clown, the kind of kid that makes teachers pull out their hair by the fistful. Melvin was by no means a bad kid. But he had a round face that seemed permanently set in a mischievous smile, a zany sense of humor, and a seeming inability to sit still and keep his mouth shut during class. He also had a freakish ability to imitate voices — including, of course, those of his teachers. On this particular day, Melvin had worked out a wild, slightly sinister, cackling laugh that he no doubt hoped to use one day in a classroom when a teacher wasn’t looking. The hallway’s acoustics were so perfect, he just had to try it. Melvin ran down the hall, shrieking out his laugh and enjoying the echoes as the empty high-school hall reverberated with the racket. At the end of the hall, he discovered he wasn’t quite alone in the school. There with him, looking utterly unimpressed, stood the principal of Lincoln High – a fellow who knew Melvin well after numerous referrals to his office for classroom disruptions. “My nervous explanation about utilizing the hallway’s natural echo did not evoke a shred of compassion, the principal’s frown deepening by the second,” Melvin recounted later, in his memoirs. “The second I finished, he exploded, ‘I should kick you out of this school!’ but he never did.” Twenty years later, that principal – and the rest of the country – was undoubtedly very familiar with that laugh. It belonged to a cartoon character named Woody Woodpecker. Melvin Blank, the boisterous and clownish Lincoln High School student, is better known today as Mel Blanc — the voice of Bugs Bunny, Daffy Duck, Yosemite Sam, Pepe le Pew, Barney Rubble and about five dozen other cartoon characters from the “golden age” of cartoons. Blanc’s story is fantastic and complicated, and a short newspaper column can’t do it justice. If you have even the slightest

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interest, read his 1988 memoir. Here are a few of the high points of his Oregon story.

Of course, 1932 was probably the worst year for anyone to try something like that.

Blanc’s Oregon boyhood Blanc was born in San Francisco in 1908, but moved with his parents to Portland soon after. (And if Portland’s radio station owners had not been so stingy, he might well have remained in Oregon, pouring his talents into the local market. Which, you have to admit, would have been a rotten shame.) The funny lad first got on the radio when he was 19. Someone from local radio station KGW got hold of him and asked if he might like to perform on an evening radio program called “The Hoot Owls.” The pay was negligible. But for young Blanc, the experience was solid gold. From singing funny songs, he moved into a comedy routine and developed formidable ad-libbing skills. Meanwhile, to bring in enough money to eat, he started playing tuba for bigband ensembles. Blanc continued this way for several years, supporting his “Hoot Owls” habit as an increasingly successful tuba player and orchestra conductor. But in 1932, he decided he just had to go to Hollywood and try to make it big as a voice artist. He loaded up his old Ford Model A and headed south.

California, here he comes In Hollywood, Mel worked sporadically on one-shot appearances on radio comedies and spent most of his time working a circuit of employment offices at studios and radio stations. His ability to take a no from a front-office flunky and bounce back confident five minutes later became legendary – but not legendary enough to land him steady work. After all, the Depression was on. Mel’s trip to Hollywood was a bust. Except for one thing: he met his wife there, fellow radio person Estelle Rosenbaum. Finally Mel got a “big break” in Hollywood. Sort of. It came in the mail, postmarked from Portland. Radio station KEX was offering him his own radio show if he would come on home. And would he? You bet.

Willamette Valley Life • January/February 2018

California, there he goes Estelle, a native Californian, was apprehensive. “Is it really as rainy as people say?” she asked. “Naw, it’s not too bad,” Mel replied. He should have known better than to tempt the weather gods. When they arrived, of course, it was pouring. Their show was called “Cobwebs and

Nuts.” Although only Mel was paid for it, Mel and Estelle both worked in the studio 16 hours a day, furiously writing, prepping and broadcasting the show. It got very popular. Mel and Estelle became local celebrities, and the show was moved to the more prestigious 620 KGW station. Despite the fame, the couple was getting by on just $60 a month. Mel recounts a time when the two of them drove to Vancouver for a five-cent bag of caramel corn and discovered, on arrival, that they were one cent short. Of course, it was the Great Depression, so the impoverished couple had plenty of company. But still, it was a lot of work. They were getting nowhere, and “Cobwebs and Nuts” had stopped being fun to do. Back to Hollywood, this time to stay Finally one day, Estelle looked at Mel and said, “Do you want to have a nervous breakdown, or do you want to go back to Los Angeles? Mel, if we’re going to be broke, at least let’s be broke someplace where it’s warm.” That was all Mel needed to hear. This time, when Mel left Portland, he didn’t come back. But over the airwaves, his voice sure did.


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J A N U A R Y / F E B R U A R Y Rail Travel in Japan: Presenter Mark Kavanagh grew up in Brooklyn, NY where his love of urban transit began, particularly subways. Mark will share his over 25 trips to Japan for business and leisure over the past 27 years. Japan is a world of wonder, and can be intimidating. Tokyo will be hosting the 2020 Summer Olympics, so now is the time to learn more about the Land of the Rising Sun. Learn how a tourist using the rail system is daunting, but well worth it. From local trains, urban subways to the world famous Bullet Trains. Japan has everything. Class date: Sat. January 27. Class time: 1011:30 a.m. Class fee: $5. Spanish Courses: Instructor Hugh West has been teaching Spanish to adults for over 40 years and has lived in and traveled Spanish speaking countries in Spain and the Americas. Cost: All classes $120.00 for ten-week sessions. Instructor supplies required materials.

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Beginning Spanish - Fridays, January 12March 16 (8:30am – 10:00am) Appropriate for students with no previous Spanish language, who know and understand a few words of Spanish or who “had-it-andforgot it high school Spanish.” Level I teaches pronunciation, numbers 1-100, the alphabet, Spanish names, basic greetings, frequently used verbs in the present tense. Level I also introduces and practices the basic verb conjugations in the present tense and teaches simple and practical vocabulary. Intermediate Spanish- Fridays, January 12March 16 (10:00 – 11:30am) Appropriate for students who wish to review basic conjugations in the present, past and future tenses; who wish to practice conversation, expand vocabulary, and move on to more advanced tenses such as the subjunctive. We will be reading local Spanish newspapers and writing simple descriptions. Advanced Spanish- Fridays, January 12- March 16 (12:00 – 2:00pm)

2 0 1 8 Appropriate for students who speak, read and write Spanish and who wish to discuss current or historical topics through more advanced reading and writing. Topics will be selected by class members. Beginner String Art: String art is so simple and fun to do and you may have been seeing this one-of-a-kind craft décor in magazines lately. Let our new art and craft instructor, Sandra Dee (you may know her from the Center 50+ café) guide you through one of her favorite craft creations. In this class you will work on a wood board, choose to make either a “Mason” jar or a personalized initial pattern, use a hammer to drive nails around the pattern, and then use embroidery floss, yarn or string to fill it in! Last day to sign up for class is Friday, January 19. Class date: Wednesday, January 24. Class time: 2- 4:30 p.m. Class fee: $5. Additional supply cost: $7. Students are asked to bring in their own hammers.

2615 Portland Rd NE, Salem, OR 97301 (503) 588-6303 January/February 2018 • Willamette Valley Life

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Willamette Valley Life • January/February 2018

(503) 589-9844 Stephanie Eddy

Hearing Instrument Specialist

Toll Free: 1-800-589-9892 Fax: (503) 589-9850 3856 Center Street Salem, OR 97301

Willamette Valley Life Magazine - January/February 2018  
Willamette Valley Life Magazine - January/February 2018  

"Everything Great About The Willamette Valley"

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