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Willamette Living Oct/Nov 2019

Our Fall issue with comfort food, art and getaway suggestions to the Tillamook coast!

Our Fall issue with comfort food, art and getaway suggestions to the Tillamook coast!

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<strong>Willamette</strong><br />

<strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong><br />

LIVING<br />

The lifestyle magazine for Oregon’s <strong>Willamette</strong> Valley<br />

Wellness<br />

Retreat<br />

The Tillamook Coast<br />

Also<br />

Comfort Food<br />

Art Focus: Lee Kitzman<br />

Oregon History


What can nature do for you?<br />

TillamookCoast.com #mynature


MEMBER OWNED<br />

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<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

centralwcu.org | 541.928.4536


Mercedes Benz of Salem<br />

Presents The Mercedes-Benz GLC-Class<br />

The GLC 300 4-Matic<br />

New front and rear bumpers and a new<br />

radiator grille reinforce the SUV-look. LED<br />

High Performance headlamps are now<br />

standard equipment, and flatter than before,<br />

while redesigned all-LED rear lights are also<br />

standard. New interior features include<br />

high-quality displays in the MBUX style,<br />

among them a 12.3” fully digital instrument<br />

cluster (optional) or the new standard 10.25”<br />

touchscreen display, a new multifunction<br />

steering wheel and new colors and trim.<br />

The GLC and GLC Coupe can drive in semiautomated<br />

mode in certain situations.<br />

Functions familiar from the S-Class are<br />

available in the Driver Assistance package.<br />

As standard, the GLC and GLC Coupe are<br />

equipped with MBUX - Mercedes-Benz User<br />

Experience including the voice activation<br />

keyword “Hey Mercedes”.<br />

In the interior, a high quality of finish and<br />

high-grade materials such as Natural<br />

Grain wood are combined with user-friendly<br />

controls. Its strengths include intuitive control<br />

using a variety of inputs such as touch control<br />

and the optimized voice control system<br />

(“Hey Mercedes”) as standard. The MBUX<br />

augmented reality function for navigation<br />

adds useful navigation information to a video<br />

image of the surroundings.<br />

Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148<br />

www.valleymb.com


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •


In This Issue...<br />

<strong>Oct</strong>/<strong>Nov</strong> <strong>2019</strong><br />

60<br />

Getaway<br />

The Tillamook Coast<br />

Regulars<br />

14 Art in the Valley<br />

20 The Bookshelf<br />

38 Real Estate Update<br />

39 Sten: On the Money<br />

40 Style<br />

41 Gardening With Brenda<br />

42 Kris on Health<br />

44 The Hot Ticket<br />

11<br />

Lee Kitzman<br />

On the Cover:<br />

Janice B. Gaines-Ehlen<br />

In front of Spa Manzanita<br />

32 25<br />

Viva France<br />

Beef Bourguignon<br />

ART: My Secret<br />

Double<br />

coming in the<br />

Dec/Jan 2020 Issue<br />

Holiday Fun<br />

Touring Portland<br />

advertising information<br />

www.willametteliving.com<br />

ads@willametteliving.com<br />

541-740-9776<br />

facebook.com/willametteliving pinterest.com/willamettelivin @<strong>Willamette</strong><strong>Living</strong><br />

issuu.com/willametteliving<br />

6 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

Elevate Your Style<br />

<br />

<br />

<br />

<br />

With Shoes From...<br />

BOSTONIAN<br />

Worlds Away<br />

Yet so close...<br />

an important rock musical about a family’s<br />

struggles with mental health<br />

november 1-17<br />

tickets: $16-18 | $10 opening night & thursdays<br />

Rest, relax & recharge at a<br />

luxuriously well-appointed<br />

Beachfront Rental<br />

on the Central Oregon Coast<br />

A recent review:<br />

Stay here if you can!<br />

The pictures can’t even show<br />

what a wonderful house this<br />

is! Everything you would want<br />

is there, and we saw seals and<br />

whales right in front of the<br />

house!<br />

Valerie H. - Stayed Sept, <strong>2019</strong><br />

Five Stars!<br />

For booking information<br />

availability and more visit<br />

www.vrbo.com/773292<br />

www.willametteliving.com 7


From the Home Office in Corvallis...<br />

Publisher's Update<br />

Ready? Summer... Summer... FREEZING!<br />

WE'VE ALMOST COMPLETED OUR TENTH YEAR OF PUBLISHING IN THE VALLEY, AND WE'RE<br />

LOOKING FORWARD TO THE NEXT TEN. IT'S BEEN AN ADVENTURE FOR SURE, AND THE ADVENTURE<br />

CONTINUES WITH THE PRODUCTION OF EVERY ISSUE -- SO MUCH STUFF HAPPENING AROUND<br />

HERE! WE'RE IN THE PROCESS OF COMPLETING OUR PLAN FOR 2020, AND IT'S LOOKING GREAT. GET<br />

READY FOR MORE ENGAGING CONTENT FEATURING OUR GREAT WILLAMETTE VALLEY. RIGHT NOW<br />

THOUGH, WE'RE LOOKING FORWARD TO THE HOLIDAY ISSUE, HO HO HO!<br />

Late Summer in Corvallis<br />

In this issue's article about<br />

coastal getaways, it says<br />

Janice the owner of Spa<br />

Manzanita, "comes from a<br />

fitness background."<br />

To expand on that a bit:<br />

• 2006 Oregon State Body<br />

Building Champion<br />

• 1989-90 USA<br />

National Cycling Team<br />

• 1990 National<br />

Gold Medalist<br />

"Q: What did the big<br />

furry hat say to the<br />

warm woolly scarf?<br />

A: "You hang around<br />

while I go on ahead."<br />

• 1989 & 1990 World<br />

Cycling Team Member<br />

• 1988 U.S. Olympic<br />

Cycling Team Member<br />

• 1977-1980 Professional<br />

Alpine Ski Racer<br />

• 1975 California<br />

Windsurfing Champion<br />

So yeah, we're not just<br />

talking about a little jogging<br />

here and there. :-)<br />

What the… I’m barely getting<br />

around to going to the pool<br />

and suddenly, it’s Pumpkin<br />

Spice time. I know it’s a<br />

popular thing, but I hate that<br />

crap, and what happened to<br />

summer? I demand answers!<br />

Well, you know what they<br />

say, if you don’t have a winter<br />

home in Australia, get with<br />

all the fall things. Somebody<br />

probably says that… right?<br />

In keeping with the<br />

precipitous temperature<br />

plunge, we’ve got some<br />

great fall/indoor activities for<br />

you this time like one of my<br />

personal favorites, a getaway<br />

to The Tillamook Coast. It’s<br />

great to visit in the off-season,<br />

school in-session means fewer<br />

people, good deals to be had,<br />

and a gastronomic paradise<br />

with open tables for you!<br />

Another great, indoor activity<br />

is art appreciation. We’ve got<br />

a profile about the artist of<br />

the month at Corvallis’ Art<br />

in the Valley gallery, Lee<br />

Kitzman. Lee is a great guy,<br />

and his Japanese-inspired<br />

art is fantastic. Pop in to the<br />

gallery this month and see for<br />

yourself. There’s also a major<br />

show at the Giustina Gallery<br />

at OSU’s LaSells Stewart<br />

Center featuring art from<br />

Baltic artists combined with<br />

American artists – while you’re<br />

out, swing by LaSells too!<br />

Want to try your hand at some<br />

authentic French cooking?<br />

We spoke with Didier from<br />

Corvallis’ Le Patissier about<br />

Beef Bourguignon, it’s a<br />

simple dish that is a great<br />

antidote to cold, rainy weather.<br />

Didier knows what he’s talking<br />

about, he’s a bona fide French<br />

chef, and French Grannies<br />

have been making this dish<br />

for-ever. Bon appetit.<br />

Here’s to a happy fall to you<br />

all, and thanks as always for<br />

reading <strong>Willamette</strong> <strong>Living</strong>.<br />

Scott<br />

We've made a change on the website!<br />

For a long time now, we've had a stream of our Instagram posts,<br />

but now you can share your favorite <strong>Willamette</strong> Valley Pics too!<br />

Just add the hashtag: #<strong>Willamette</strong><strong>Living</strong> to your description,<br />

and your photos will show up on our web site. Got new<br />

products? Having a special event? Trips to your favorite outdoor<br />

spots? A particularly cute dog? Winery fun? Get 'em on there!<br />

8 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


April / May 2018<br />

The lifestyle magazine for Oregon’s <strong>Willamette</strong> Valley<br />

(no animals were involved in this cover shot)<br />

Spring Home & Garden | www.willametteliving.com 1<br />

Heart of the Va ley Edition, Dec / Jan 2018<br />

The Heart of the Va ley Edition | w.wi lame teliving.com 1<br />

June / July 2018<br />

Almost forgot<br />

how to work this!<br />

R oms keys that<br />

are actua ly keys!<br />

<strong>Willamette</strong><br />

LIVING<br />

THE LIFESTYLE MAGAZINE FOR WESTERN OREGON<br />

Publishers<br />

Scott & Gayanne Alexander<br />

<strong>Willamette</strong> <strong>Living</strong> is published<br />

every two months by<br />

<strong>Willamette</strong> Life Media LLC<br />

inquiries / suggestions<br />

feedback@<strong>Willamette</strong><strong>Living</strong>.com<br />

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KJ Knower LLC | kjknower.com<br />

Contributing Photographer<br />

Trevor Witt<br />

Trevor@willametteliving.com<br />

Find Us<br />

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<strong>Willamette</strong><br />

LIVING<br />

Trending Worldwide<br />

people are adopting a plant-based diet<br />

Spring Home & garden Issue<br />

WILLAMETTE<br />

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The Lifestyle Magazine for Western Oregon<br />

Happy Holidays !<br />

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DOG DAY<br />

<strong>Oct</strong>. 5<br />

$6 Per Dog<br />

SPOOKY SPLASH<br />

<strong>Oct</strong>. 25, 6-9 p.m.<br />

Regular Admission Fee<br />

FAMILY MOVIE SWIM<br />

<strong>Oct</strong>. 11 & <strong>Nov</strong>. 8, 7-9 p.m.<br />

Regular Admission Fee<br />

PARENTS’ NIGHT OUT<br />

<strong>Nov</strong>. 1 & Dec. 13, 6–10 p.m.<br />

Please Call for Prices<br />

1940 NW Highland Drive . 541-766-SWIM<br />

www.corvallisoregon.gov/pool<br />

Manzanita beach<br />

“carmel of the North”<br />

SWAP PAGE<br />

All editorial material, including comments,<br />

opinion and statements of fact appearing in this<br />

publication, represents the views of the respective<br />

authors and does not necessarily carry the<br />

endorsement of <strong>Willamette</strong> <strong>Living</strong> or its officers.<br />

Information in <strong>Willamette</strong> <strong>Living</strong> is gathered from<br />

sources considered to be reliable, but the accuracy<br />

of all information cannot be guaranteed.<br />

The publication of any advertisements is not to<br />

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College Hill Classic<br />

On a leafy street in coveted College Hill, rich history meets modern day conveniences and first class updates. Period architectural details are well<br />

preserved and maintained in the main home The spacious and private ADU, built in 2000 offers a huge main room and a gorgeous apartment upstairs.<br />

Both buildings feature beautiful hardwood floors and intricate tile work. An English garden with water feature completes this outstanding property<br />

Annee Sievert<br />

Number one Coldwell Banker agent in Oregon!<br />

541-207-5551 | asievert@valleybrokers.com<br />

www.valleybrokers.com/asievert<br />

If your property is listed with a real estate broker, please disregard. It is not our intention to solicit offerings of other real estate brokers. We are happy to work with them and cooperate fully. © 2018<br />

Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing<br />

Opportunity. Each office is independently owned and operated. © 2018 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker<br />

Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each office is independently owned and operated. Information deemed reliable, but not guaranteed.<br />

Providing<br />

Clarity<br />

in a<br />

Complex<br />

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582 NW Van Buren Ave<br />

Corvallis, OR 97330<br />

Witt Consulting<br />

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wittconsulting.com<br />

Tax • Legal • Accounting • Consulting<br />

Are you looking for help with your<br />

personal or business Finances?<br />

Then look no further than<br />

Witt Consulting.<br />

Individual Tax Help<br />

Business Tax Help<br />

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Empowering you to<br />

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“Bill, Leslie, and Co. are an<br />

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Witt Consulting should be your<br />

first choice. With vast knowledge<br />

of tax law, creativity, and an always<br />

positive outlook, they’re not your<br />

average accounting firm.”<br />

Scott Alexander, Publisher<br />

Willamtte Life Media<br />

10 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


Art Focus<br />

Lee Kitzman at<br />

Art in the Valley Gallery<br />

Art in the Valley Gallery in Corvallis features<br />

one of its members every month. <strong>Oct</strong>ober’s<br />

featured artist is ceramicist/painter Lee<br />

Kitzman.<br />

The co-op gallery is staffed by member<br />

artists and showcases a wide variety of work<br />

from fiber to photography. Kitzman has a<br />

love of Japanese culture which informs his<br />

work, both in ceramics and in his traditional<br />

Japanese ink paintings.<br />

Kitzman enjoyed a long career teaching<br />

art; he enjoyed teaching his students, while<br />

learning along with them.<br />

Kitzman speaks warmly of his daughter who<br />

lives and teaches in Japan. She teaches in<br />

the Japanese university system – no small<br />

feat, even for a Japanese national. A proud<br />

dad for sure, Kitzman has also spent time<br />

in Japan learning from master Japanese<br />

potters.<br />

In Tochigi Prefecture, two and a half hours<br />

north of Tokyo by train you’ll find Mashiko.<br />

Mashiko is arguably one of the most famous<br />

ceramics centers in Japan, famous for the<br />

local pottery known as Mashiko-ware.<br />

Similar work can also be found, this month,<br />

at Art in the Valley Gallery.<br />

www.willametteliving.com 11


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

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See: willametteliving.com/events/<br />

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12 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


Art Focus<br />

From the Artist:<br />

I grew up in rural Colorado<br />

and realized at a young age<br />

that I was interested in art-<br />

-not farming! Art classes<br />

were not readily available<br />

to me until I got to college<br />

where I majored in Art<br />

Education; which led to a<br />

career in teaching.<br />

I was introduced to ceramics<br />

while teaching at<br />

a school in Taft, California<br />

where I discovered a kiln<br />

that had stood unused<br />

for several years. I quickly<br />

gravitated to it and developed<br />

the skills required to<br />

create and teach a ceramics<br />

program. During that<br />

time, I also explored Raku<br />

which was a new direction<br />

for pottery in the United<br />

States.<br />

I thoroughly enjoyed<br />

a teaching career that<br />

spanned 45 years where<br />

I taught art to students<br />

from kindergarten through<br />

Community College. The<br />

majority of my career was<br />

spent teaching ceramics at<br />

Corvallis’ Children’s Farm<br />

Home, and at Corvallis High<br />

School where I taught art<br />

classes in a variety of media.<br />

Helping young people<br />

to develop their skills in art,<br />

especially ceramics, was<br />

a joy. My goal as a teacher<br />

was to make a difference in<br />

their lives.<br />

Asian influence has been<br />

primary in my approach to<br />

both clay and painting. The<br />

opportunity to further my<br />

skills in pottery presented<br />

itself in l977 when I traveled<br />

to Mashiko, Japan to work<br />

with a master potter. Subsequent<br />

trips back to Japan<br />

have inspired me to study<br />

and incorporate classical<br />

Asian pottery, and Sumi<br />

brushwork in my painting<br />

and pottery decoration.<br />

Exhibitions in Montana,<br />

California, and Oregon have<br />

been part of my history,<br />

and I was honored to be<br />

featured on Oregon Public<br />

Broadcasting’s show Oregon<br />

Art Beat in 2011.<br />

I am a founding member<br />

of the annual event Philomath<br />

Open Studios and<br />

was a participating artist<br />

for 15 years.<br />

Art in the Valley Gallery<br />

Tuesday - Saturday<br />

10:00 AM to 5:30 PM.<br />

209 SW 2nd St.<br />

Corvallis, OR 97333<br />

541-752-0811<br />

www.artinthevalley.net<br />

Photos: Lee Kitzman's Philomath Studio September <strong>2019</strong><br />

www.willametteliving.com 13


Art<br />

Art in the Mid-Valley<br />

Celebrating a Life in the Arts, Emily Steele<br />

By Brian Egan<br />

steele. Darian memory, front<br />

It is not often that we have the opportunity<br />

to see the work of a nationally known artist<br />

in our area, but our current exhibit shows the<br />

work of a local artist whose work is in private<br />

collections across the country. The Arts<br />

Center recently became the trustee of the<br />

Emily Steele Sculpture Collection when<br />

the Steele family donated eleven works for<br />

the display and enjoyment by the public.<br />

Most of Emily’s work was completed during<br />

the 1970s and 80s but is timeless in its visual<br />

appeal. After graduating from Oberlin<br />

College, she completed her studies in Boston,<br />

Massachusetts and Portland, Oregon,<br />

where she learned the Tiffany technique<br />

of glasswork for windows. After moving to<br />

Corvallis, she established her own studio<br />

and developed a unique form of sculpture<br />

for free-standing, three-dimensional art<br />

forms in antique glass. She expanded the<br />

traditional copper foil-based method by<br />

a special process that permits the use of<br />

steel to support the lead, providing the<br />

strength for her large-scale sculptures. She<br />

collaborated with a team of local craftsmen<br />

for the steel frames and glass molds,<br />

challenging them with her ideas and forcing<br />

them to expand the boundaries of their own<br />

work methods. All glass used in Ms. Steele’s<br />

sculptures represent the finest quality of<br />

hand-blown materials throughout Europe<br />

and the United States. The show references<br />

Steele. Moon Tree 1<br />

the collaborative spirit she inspired to<br />

complete her work, and includes photos,<br />

sketches and memorabilia from which she<br />

drew inspiration, and that document her<br />

lifetime in the arts.<br />

The time and passion Emily imbued in<br />

her work is released as energy in each of<br />

her creations. The many-sided figures are<br />

endlessly new and unique as the viewer<br />

alters his perspective. The play of light upon<br />

the glass surface evokes visions of sun<br />

reflecting on rippling water. The beauty of<br />

her work speaks to our attempts to resurrect<br />

wonder and regain grace in our lives. Emily’s<br />

work can be seen in permanent installations<br />

at the First Presbyterian church in Corvallis,<br />

the Corvallis/Benton County Public Library<br />

and at Timberline Lodge on Mt Hood.<br />

The exhibit runs from now until <strong>Nov</strong>ember<br />

2nd, with a reception on <strong>Oct</strong>ober 17th.<br />

Concurrent to this exhibit, our local Fire and<br />

Light Glass Guild will be showing the work<br />

of 18 members in the Corrine Woodman<br />

Gallery. If you are a lover of glass art this is a<br />

great time to visit The Arts Center.<br />

About Light, a seasonal exhibit at The Arts<br />

Center features the many interpretations of<br />

light, both metaphorically and literally, and<br />

leads us to the Solstice on December 21st.<br />

This is a community-based show featuring<br />

the work of many local artists. The exhibit<br />

Steele.Northern Spirit<br />

runs from <strong>Nov</strong>ember 9th to December 21st<br />

with a reception on <strong>Nov</strong>ember 21st.<br />

The monthly Corvallis Art Walks take place<br />

on <strong>Oct</strong>ober 17th and <strong>Nov</strong>ember 21st and will<br />

provide opportunities for holiday shopping.<br />

The ArtShop at The Arts Center is another<br />

great place for unique gift ideas, featuring<br />

the work of many local artists.<br />

The 16th Annual Philomath Open Studio<br />

Tour (POST), is coming! Local artists are<br />

busy preparing to open their studios again,<br />

for free, self-guided tours. In addition,<br />

several shows will be available in local wine<br />

tasting rooms. The 38 artists will discuss<br />

their processes and show work that may<br />

never have been on public display. A full<br />

spectrum of artistic media will be shown,<br />

including collage, painting, fiber art, jewelry,<br />

photography, ceramics, wood, sculpture, and<br />

many more. The tour takes place <strong>Oct</strong>ober 19-<br />

20 & 26-27, noon to 5pm. For more info go to<br />

www.philomathopenstudios.com<br />

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Tuesday through Saturday<br />

Evenings for special events<br />

Phone 541-754-1551<br />

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14 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


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www.willametteliving.com 15


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16 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


Quick Pics<br />

Corvallis Custom Kitchen & Bath<br />

Fall Open House<br />

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www.willametteliving.com 17


Offbeat Oregon History No. 564<br />

By Finn J.D. John<br />

Horse Racing, and Horse-Race Fixing, Used to be Wildly Popular<br />

Horse racing is a sport that’s largely faded<br />

from the scene in Oregon. There’s still an<br />

active community, and plenty of money<br />

changes hands at racetracks — but it’s<br />

more or less a niche thing.<br />

That was emphatically not the case 100<br />

years ago.<br />

Back around the turn of the 20th century,<br />

horses were a big part of almost every<br />

American’s everyday life, and racing them<br />

against one another was a sport that<br />

practically everyone knew something<br />

about. Horse races were an important part<br />

of most county fairs and community events.<br />

And, of course, where there’s a horse race,<br />

there’s always a bookie ... and where there’s<br />

a bookie, there’s usually a story.<br />

THERE’S NOT A WHOLE LOT going<br />

on these days in the Eastern Oregon<br />

community of Jordan Valley (pop. 181). But<br />

100 years ago, this tiny, remote hamlet was<br />

home to a racetrack that may have been<br />

the fastest in the Northwest.<br />

The track was laid out in a broad, open<br />

field in which, if one dug down a few feet,<br />

one would hit water. Basically, it was an<br />

underground swamp; but the turf over the<br />

top of it was thick enough to keep things<br />

dry (and, of course, always green).<br />

The result was a spring-like effect when a<br />

horse ran on it. Jordan Valley’s was a “live<br />

track” — and from the 1870s when it was<br />

first laid out until the 1930s when it faded<br />

away, the place was famous in horse-racing<br />

circles.<br />

At the Jordan Valley track, races weren’t<br />

held on a strict schedule; a lot depended<br />

on the weather. But most of the races<br />

happened in the spring and the fall.<br />

When the time was right and the weather<br />

was good, the track would open for ten<br />

days of racing, and people would flock to<br />

Jordan Valley from all over Eastern Oregon.<br />

Business owners from other towns<br />

and mining camps would shut down<br />

their stores and travel to Jordan Valley;<br />

Indian bands would arrive and camp<br />

picturesquely on the outskirts of town. The<br />

Indians were known for bringing scruffylooking,<br />

unpretentious ponies to the races<br />

and using them to clean up; the uninitiated<br />

bettors would barely give them a second<br />

glance before sinking heavy money on<br />

some grand-looking thoroughbred, only<br />

to watch that scraggly Cayuse pony eat its<br />

lunch.<br />

The town of Jordan Valley, of course, rolled<br />

out the red carpet for all these out-oftown<br />

guests. Some members of the local<br />

business community rolled out the red<br />

lights, too — joined by the entire staffs of<br />

bordellos in Silver City and DeLamar, who<br />

closed up shop and moved into rented<br />

digs outside town or, if none were available,<br />

tents near the track.<br />

“The city fathers wouldn’t allow any soliciting<br />

in town or at the track, but the girls<br />

found that Marshal Johnny Wroton couldn’t<br />

be every place at once,” historian Mike<br />

Hanley recalled in his book, Owyhee Trails.<br />

According to Hanley, Wroton once ran a<br />

well-known local hooker named Lola out of<br />

the stands for “advertising” to the thunder<br />

of boos and cheers from the stands — they<br />

were booing him and cheering Lola.<br />

But the girls soon figured out a workaround.<br />

They found and rented a small<br />

house whose back door was in full view<br />

of the grandstand. Because it was off the<br />

track property and outside city limits, there<br />

was nothing Wroton could do when they<br />

started staging promotional shows on the<br />

back porch; and, as a side benefit, the girls<br />

got to watch the races for free.<br />

IN AUGUST OF 1909, at the track, the two<br />

fastest horses at the show were named<br />

Bunch Grass and Liberty. Bunch Grass’s<br />

owners challenged Liberty’s owner, Frank<br />

Swisher, to a race to decide who was the<br />

top pony; the challenge was promptly<br />

accepted; and, of course, everyone plopped<br />

down stacks of cash on their favorite.<br />

And by “everyone,” I do mean “everyone”<br />

— including the jockey riding Liberty, who<br />

bet his wad on Bunch Grass. Frank Swisher,<br />

who had $100 riding on the race, watched<br />

in dismay as the jockey pulled the horse up,<br />

throwing the race to Bunch Grass. He was<br />

subtle about it, and no one but Swisher<br />

apparently noticed; but Swisher knew his<br />

horse, and he knew what the jockey had<br />

done.<br />

But he paid his bet and kept his mouth<br />

shut — until that evening, when Bunch<br />

Grass’s owners had gotten several drinks<br />

into their victory celebration. Then he<br />

made a suggestion: How would they feel,<br />

he asked, about a rematch? He had $500<br />

that still thought Liberty was the faster<br />

horse, he told them. Maybe they’d like to<br />

take it off his hands?<br />

They most certainly would. But this time,<br />

Swisher was more careful in selecting<br />

Homer C. Davenport as he appeared early<br />

in his career, circa 1900. (Image: Liberal<br />

University Press)<br />

AUTHOR BIOGRAPHY<br />

Finn J.D. John teaches at Oregon State<br />

University and writes about odd tidbits<br />

of Oregon history. His book, Heroes and<br />

Rascals of Old Oregon, was recently<br />

published by Ouragan House Publishers. To<br />

contact him or suggest a topic:<br />

finn@offbeatoregon.com or 541-357-2222.<br />

18 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


This 1906 image, titled “Cowboys Racing to Dinner,” illustrates what horse racing looked<br />

like for a lot of turn-of-the-century Oregonians. (Image: Postcard)<br />

a jockey — and Liberty finished several<br />

lengths ahead.<br />

“It paid me to keep my mouth shut,”<br />

Swisher told historian Hanley. “I made a<br />

profit of $400!”<br />

ANOTHER CASE OF HORSE-RACE<br />

FIXING led directly to the launching of the<br />

career of one of Oregon’s most famous<br />

native sons in the Gilded Age: none other<br />

than cartoonist Homer Davenport of<br />

Silverton.<br />

Homer’s family attended the Oregon State<br />

Fair every year, and Homer was particularly<br />

interested in the horses. His ambition, in his<br />

youth, was to be a professional jockey; and<br />

he spent much of his boyhood hanging<br />

around the neighbors’ stables, where the<br />

neighbor, “Granger” Jones, let him exercise<br />

the stock.<br />

At the state fair one particular year when<br />

Homer was in his early teens, one of<br />

Granger’s sons, Samp, set up a horse race. At<br />

that time, there weren’t enough good horses<br />

at the fair, nor enough interested bettors, to<br />

run a proper racing operation; so Samp set it<br />

up as a “boat race,” putting the family’s best<br />

horse in and matching it up with a collection<br />

of other ponies that were carefully selected<br />

to be sure and lose to it.<br />

One of the horses they picked for their<br />

“sure losers” cohort was a mare that,<br />

although she had once been a really hot<br />

racer, was now too old to be a contender;<br />

they kept her around the stable to school<br />

colts. She still looked like a winner, though,<br />

so they put her in the race — and gave her<br />

to young Homer Davenport to ride.<br />

“Innocent of the frame, he, of course,<br />

believed he was being sent out to win,”<br />

recalls former Oregon governor Oswald<br />

West, “And Samp, never giving the<br />

possibility of his winning a second thought,<br />

gave him the same instructions as he did<br />

the other boy (the one riding the picked<br />

winner) — ‘Get out there and win!’”<br />

Acutely aware that this was his big break,<br />

and determined to make it count, young<br />

Homer urged his mount on — and he and<br />

the horse probably knew each other, so they<br />

had that teamwork thing going for them.<br />

They got off to a bad start, and were at the<br />

very back of the pack leaving the gate; but<br />

that soon changed. Homer’s horse surged<br />

ahead, passing the competition until she<br />

was neck and neck with the lead horse,<br />

and looked like she was actually going to<br />

take the lead.<br />

Granger and his family were dumbfounded<br />

— and terrified. They had, of course, bet<br />

heavily on their picked horse. If Homer won,<br />

they’d be busted down to bedrock.<br />

And Homer would have won, had it not<br />

been for the bad start he got. As it was,<br />

when he crossed the finish line, he’d taken<br />

second place by a head. Dejected, with<br />

tears streaming down his face, young<br />

Homer dismounted for the weigh-in. He’d<br />

been given his big chance, and he’d failed.<br />

But he found the Jones family in great<br />

spirits, and very much disposed to forgive<br />

him for blowing it.<br />

“Samp, with his picket full of pool tickets on<br />

the winner, put his arm around the boy and<br />

said, ‘Never mind, Homer, you know the<br />

best of jockeys have hard luck at times.’”<br />

That autumn, possibly partly to make<br />

up for setting poor Homer up for this<br />

disappointment, the Joneses took Homer<br />

with them on a trip to San Francisco. There,<br />

he met “Lucky” Baldwin, a well-connected<br />

horseman who regularly ran stock on<br />

the Bay District track. Baldwin showed<br />

the Jones party a gorgeous three-yearold<br />

horse, the pride of the stables, and<br />

happened to remark that he’d not been<br />

able to find an artist to draw him properly.<br />

Homer promptly asked permission to try<br />

it himself; and Baldwin was so impressed<br />

with the resulting drawing that he pulled<br />

some strings and got Homer his first job as<br />

a cartoonist, at the San Francisco Chronicle.<br />

(Sources: Owyhee Trails, a book by Mike Hanley (with Ellis Lucia) published in 1973 by Caxton Printers of Caldwell, Idaho; The Annotated “Cartoons by Homer C. Davenport,” a book by Gus Frederick<br />

published in 2012 by Liberal University Press; “Reminiscences and Anecdotes of Oregon History,” an article by Oswald West published in the September 1949 issue of Oregon Historical Quarterly)<br />

www.willametteliving.com 19


The Reading List<br />

A curated list from your librarians at the Corvallis-Benton County Public Library.<br />

glass towers, and the rest of humanity<br />

live in colorful but decaying island<br />

neighborhoods, a group of urchins are<br />

raised in the faith of The Crooked Warden,<br />

a god of trickery. They progress from<br />

picking pockets to elaborate costumed<br />

con jobs, and eventually set their sights<br />

on the royalty. When they are forced into<br />

a particularly dangerous job by a ruthless<br />

gang leader, their hoax begins to fall apart,<br />

and their cleverness is put to the test. The<br />

characters are entertaining and the plot is<br />

inventive and cleverly revealed.<br />

mom of color. I admired her attempts to<br />

be honest with her son while still trying to<br />

be sensitive to his age – it’s a really difficult<br />

line to walk. The artwork is very unique in<br />

that she uses a mix of photographs and<br />

cut out drawings of the characters that get<br />

pasted onto the photographs. It’s not like<br />

any graphic I’ve ever seen. I wouldn’t say I<br />

loved the effect, but it was executed well.<br />

The Purple Princess<br />

By S.L. Flowers<br />

LOCAL AUTHOR!<br />

Mary Beth lives life as an ordinary girl who<br />

loves purple. That is, until one rainy day she<br />

saves Sir Charles Cartsworth, a frog dressed<br />

as an English gentleman, from drowning<br />

in a puddle. Before she can further help<br />

him, her mother calls for her so she stuffs<br />

him in her pocket, and runs home. Back<br />

in her bedroom, she must revive him. He<br />

expresses his appreciation by revealing his<br />

true identity, King Rallo of Wickersham, a<br />

magnificent white tiger with purple stripes<br />

and violet eyes. As he sees all the purple<br />

in her room, he notes she has the purple<br />

spirit and asks her if she would like to<br />

become The Purple Princess.<br />

The Lies of Locke Lamora<br />

By Scott Lynch<br />

Librarian reviewer: Charles<br />

Good Talk<br />

By Mira Jacobs<br />

Librarian reviewer: Bonnie<br />

Funny, emotional, and relatable, this<br />

is graphic memoir that spring from<br />

questions her young son has regarding<br />

today’s current political and racial climate.<br />

The questions he asks are sincere, full of<br />

precociousness, and very complicated. I<br />

wasn’t always satisfied with her answers,<br />

but I don’t think she was either and that’s<br />

part of the point – how do we answer such<br />

direct, complex, and politically charged<br />

questions when they are posed naively<br />

by children? And, to further complicate it,<br />

what if that child is a child of color from<br />

a family of color? While white children<br />

probably ask some of the same questions,<br />

some of his questions were very specific<br />

to his position as a boy of color with a<br />

People of the Book<br />

By Geraldine Brooks<br />

Librarian reviewer: Bonnie<br />

These are well-written, compelling,<br />

fictional, connected stories around the<br />

journey of a famous text, the Sarajevo<br />

Haggadah. The main character’s job as<br />

a jet-setting book conservator seemed<br />

far fetched, but I got on board. There<br />

was one aspect that felt a bit like plot<br />

device toward the end, but I love who is<br />

revealed as the illustrator of the Haggadah.<br />

Despite myself, I kept finding it difficult<br />

to put down in spots and found some<br />

of the characters’ stories absolutely<br />

fascinating. Fans of historical fiction will<br />

likely enjoy this book as well as anyone<br />

who appreciates a well-crafted book by a<br />

talented author.<br />

The story of an elaborate heist<br />

in the kingdom of Camorr<br />

where the royalty lives in<br />

20 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong><br />

Librarian’s<br />

Picks<br />

Corvallis-Benton County<br />

PUBLIC LIBRARY


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

The Inspired Houseplant<br />

By Jen Stearns<br />

Librarian reviewer: Bonnie<br />

This is an excellent book for anyone<br />

on choosing, growing, and caring for<br />

indoor plants. Detailed, useful profiles<br />

of individual plants include their needs<br />

and descriptions of their optimal<br />

environments. This is a handy resource<br />

I’ll refer to frequently, and is appropriate<br />

for the beginner to intermediate indoor<br />

gardener.<br />

You know...<br />

All kinds of things<br />

happen at the library!<br />

For more information visit:<br />

https://cbcpubliclibrary.net<br />

Normal People<br />

By Sally Rooney<br />

Librarian reviewer: Mike<br />

Alienated, disconnected, overburdened.<br />

These are the descriptions that come to<br />

mind when I think of the two characters<br />

in this book, Connell and Marianne.<br />

Although this is ultimately billed as a<br />

love story, more than the relationship<br />

between the two characters I get the<br />

sense of all the things in the world that<br />

are weighing on them, their struggle to<br />

cope and somehow still connect with<br />

others, and with each other. The story is<br />

told in alternating perspectives between<br />

the two, so we get both sides to key events<br />

in their lives, and their communication<br />

and miscommunication. We watch each<br />

struggle to find their place in the world,<br />

and explore the meaning of life, power<br />

dynamics in relationships, the difference<br />

between public and private self, and how<br />

much anyone can really know another<br />

person. This is a beautiful novel about that<br />

great morass of time that defines every<br />

generation, the transition to adulthood.<br />

Caraval<br />

By Stephanie Garber<br />

Librarian reviewer: Kristy<br />

Caraval is the first title in a teen romantic<br />

fantasy trilogy, and is a perfect mash-up of<br />

The Night Circus and Alice in Wonderland.<br />

Pick this one up and get swept away into<br />

the annual magical festival and treasure<br />

hunt, Caraval, hosted by the mythical<br />

Legend, a mysterious, elusive magician.<br />

Follow the tale of two sisters as they<br />

escape from home to find themselves and<br />

first love, all while playing in this magical<br />

game. This is a truly compelling read, and<br />

the romance is totally clean – meaning,<br />

there are lots of passionate kisses and<br />

longing looks, … and not much more.<br />

Better yet, all the books in the trilogy<br />

are published now, so you won’t have to<br />

wait to read the entire story once you’re<br />

hooked!<br />

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www.willametteliving.com 21


Your Health<br />

How to Die Young, at a Very Old Age - Part 5<br />

7 common myths about aging.<br />

By Dr. Frank Sievert<br />

I will be quoting from the new book by Dr.<br />

Steven Gundry: The Longevity Paradox<br />

Myth 1: Your genetics determine your<br />

health.<br />

There is a lot of excitement about genetic<br />

testing and what kind of information could<br />

be gathered from it. But many people do<br />

not realize that genetics are estimated to<br />

only determine about 10% of your overall<br />

lifetime disease risk, the other 90% are<br />

environmental factors and epigenetics.<br />

Epigenetics are the sum of all factors that<br />

determine which genes are turned on and<br />

which are left turned off.<br />

Myth 2: The Mediterranean diet promotes<br />

longevity.<br />

Don’t get me wrong, you’re better off<br />

following the Mediterranean diet then<br />

the standard American diet. Two of the<br />

“Blue Zones” are in the Mediterranean.<br />

The Blue Zones are regions of the world<br />

where Author Dan Buettner claims people<br />

live much longer than average which<br />

led many people to believe that the Mediterranean<br />

diet was the ideal diet to follow.<br />

The term first appeared in his <strong>Nov</strong>ember<br />

2005 National Geographic magazine cover<br />

story, “The Secrets of a Long Life”. Buettner<br />

identified five regions as “Blue Zones” --<br />

Okinawa (Japan); Sardinia (Italy); Nicoya<br />

(Costa Rica); Icaria (Greece); and among<br />

the Seventh-day Adventists in Loma Linda,<br />

California. The Mediterranean diet contains<br />

cereal grains though, and this is actually<br />

a negative component of that diet.<br />

These people live long despite eating so<br />

many grains, not because of it.<br />

What Blue zones have in common is not<br />

what they eat, but what they don’t eat,<br />

which is a large amount of animal protein.<br />

Myth 3: Animal protein is essential for<br />

strength and longevity.<br />

You do need an adequate amount of protein<br />

to power your body and build muscle<br />

to avoid muscle wasting as you age.<br />

But there is a big difference between the<br />

amount of protein you have been let to believe<br />

you need and the amount you actually<br />

need, primarily because of commerce.<br />

Animal protein has become ridiculously<br />

inexpensive thanks to government subsidies<br />

of corn, other grains and soybeans<br />

that are fed to industrially farmed animals,<br />

poultry and even fish. The result is that<br />

many western societies vastly overconsume<br />

animal protein, leading to higher<br />

blood sugar levels, obesity, and a shorter<br />

life span.<br />

You might ask why animal protein is so<br />

mischievous when it comes to aging. It<br />

goes back to the fact that we are “wired”<br />

to thrive on an annual cycle of growth and<br />

regression. During periods of growth, your<br />

cells communicate with one another by<br />

a pathway that sends signals for cells to<br />

grow and proliferate. This pathway, which<br />

is known as the mammalian target of<br />

rapamycin (mTOR), helps to regulate cell<br />

metabolism and is itself a sensor for energy<br />

availability within the body.<br />

If “mTOR” senses that there is plentiful energy<br />

in your body, it assumes that you are<br />

in the growth cycle. It then activates the<br />

production of a growth hormone called<br />

insulin-like growth factor I, which sends a<br />

signal to your cells to grow. On the other<br />

hand, if it senses that there is little energy<br />

in the body, it assumes you are in a period<br />

of regression, such as a famine, and food<br />

scarce, so it’s time to limit production of<br />

IGF 1.<br />

Constantly high levels of IGF 1 lead to disease<br />

and rapid aging, it also paves the way<br />

for cancer cells to proliferate. Your cells<br />

never get the signal to cull the herd and<br />

recycle dysfunctional cells through autophagy,<br />

which is programmed cell death<br />

necessary for renewal of tissue and optimal<br />

function.<br />

You can therefore use IGF 1 testing as a<br />

marker for aging.<br />

But what does this have to do with animal<br />

protein? When mTOR is scanning the<br />

body for energy availability, it keeps an eye<br />

out for certain amino acids more than others,<br />

specifically methionine , cysteine and<br />

isoleucine, which are most prevalent in animal<br />

protein.<br />

Mouse studies have shown that avoiding<br />

these amino acids extends the life span<br />

at levels comparable to those that result<br />

from calorie restriction.<br />

Myth 4: Growth hormones promote<br />

youthfulness and vitality.<br />

It makes sense that hi IGF-I levels, caused<br />

by mTOR sensing energy in the body,<br />

would promote cell growth. This includes<br />

growth of both the cells that help us grow<br />

tall and the cells that become cancerous.<br />

Many studies have also revealed connection<br />

between height and cancer. In one<br />

study, rapid growth during adolescence<br />

resulted in an 80% increased risk of cancer<br />

15 years later.<br />

Another way to look at this is that if consuming<br />

sugars in animal proteins increases<br />

your IGF 1 level, then lessening your<br />

consumption of them generally, or at least<br />

periodically, is the way to go.<br />

Myth 5: A high metabolic rate is a sign of<br />

good health.<br />

A high metabolic rate is not a sign that<br />

you are burning calories more quickly at<br />

all; it is a sign that your metabolism is inefficient<br />

and working much harder than it<br />

should in order to burn fuel.<br />

During times of stress your cells become<br />

more fuel efficient by stimulating the birth<br />

of new mitochondria, the energy plants<br />

within each cell. A high metabolic rate is<br />

the exact opposite–like a car that gets only<br />

10 miles to the gallon.<br />

Recently, I have seen a lot of my patients<br />

jump aboard the high protein ketogenic<br />

or carnivore diet craze as a weight loss<br />

strategy. Yes, if you are looking to lose<br />

weight quickly, consuming a lot of protein<br />

will work, but it works in much the same<br />

way that a 12 cylinder sports car works. The<br />

heat generated by a high metabolic rate<br />

ages you quickly.<br />

A chemical reaction between amino acids<br />

and reducing sugars is called the Maillard<br />

reaction, compounds called advanced glycation<br />

end products (AGE’s) are produced.<br />

This is a function of both your metabolic<br />

rate and, which determines the heat in<br />

your body, and the amount of sugar you<br />

burn. One example for this process are the<br />

brown age spots that show up as you get<br />

22 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


older, but it does not only happen only in your skin, it happens in<br />

all of your organ systems.<br />

In a 365 day growth cycle, glucose, protein and heat are always<br />

present, so you are producing these chemical bonds all the time.<br />

A good measurement for this process is the so-called “hemoglobin<br />

A1c” value which your doctor may have determined for you to<br />

screen for diabetes. It is an indirect measurement of how fast or<br />

slow you are becoming a giant brown age spot!<br />

Myth 6: Saturated fat should not be demonized.<br />

If you’ve read this far, you know why this is a myth, because animal<br />

fat does not come without animal protein.<br />

Not coincidentally, the fat sources best for longevity all come<br />

from plants.<br />

Myth 7: Milk does a body good.<br />

The people in the blue zones do not only eat much less animal<br />

protein than elsewhere, they also consume sheep and goats dairy<br />

products and rarely cow. Why would that make a difference you<br />

might ask:<br />

Here is why: About 2,000 years ago, a spontaneous mutation in<br />

northern European cows changed the type of protein in their<br />

milk from casein A2 to casein A1. During digestion, casein A1 can<br />

turn into beta- casomorphin-7 and opioid peptide, that attaches<br />

to the pancreas insulin producing cells and prompts an immune<br />

attack and thus inflammation. This is likely the primary cause of<br />

type 1 diabetes. The most common breed of cows worldwide is<br />

the Holstein, who’s milk contains this problematic protein.<br />

Furthermore, conventionally raised livestock and their dairy products<br />

are laced with antibiotics and Roundup, which will send your<br />

good gut bacteria running for the hills.<br />

For longevity sake, stay away from A1 casein products and nonorganic<br />

dairy in general, and do not drink milk as a beverage, particularly<br />

for children, cow’s milk is loaded with insulin-like growth<br />

factor I.<br />

HEALTH FITNESS FUN<br />

The most current state-of-the-art fitness equipment,<br />

and trained staff available to answer your questions.<br />

More than 120 hrs. per week of group exercise classes<br />

including Zumba, Nia, Pilates, 3 types of yoga, Step,<br />

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2 indoor pools for classes and lap swimming<br />

Warm water pool for therapy fitness for arthritis,<br />

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Connect with us on Facebook for current<br />

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Dr. Sievert founded, owns, and operates<br />

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He can be reached at: 541-207-1670<br />

or visit his website<br />

www.thethriveclinic.com<br />

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2855 NW 29th St. in Corvallis<br />

Call Us Today at 541-757-8559<br />

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www.willametteliving.com 23


PASSION. CONNECTION.<br />

THE SPIRIT OF OREGON WINE.<br />

Pinot Noir <strong>Willamette</strong> Valley<br />

Pinot Gris » Pinot Blanc<br />

Rosé of Pinot Noir » Chardonnay<br />

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Philomath, OR 97370<br />

541-929-6555<br />

comptonwines.com<br />

LEFT COAST<br />

The <strong>Willamette</strong> Valley Estate<br />

Visit our Estate 12-5PM Daily<br />

4225 N. Pacific Hwy (99W) 503.831.4916 leftcoastwine.com<br />

SUMMER TASTING<br />

ROOM HOURS:<br />

Open Thursdays – Sunday<br />

12 noon – 5 p.m., Jun-Aug<br />

WINTER TASTING<br />

ROOM HOURS:<br />

Open Fridays – Sundays<br />

12 noon – 5 p.m., Sep-May<br />

Brother Red is no typical Oregon wine.<br />

Inky and purple, this bottling offers up<br />

big, ripe, brambly fruit aromas, hints of<br />

toasty oak, and racy overtones of smoke,<br />

pepper, and rocky earth.<br />

Thomas Leggate<br />

Brother Red, at Emerson Vineyards now.<br />

To order Call 503-838-0944<br />

24 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


American & International Art<br />

MY SECRET DOUBLE • NOW AT THE GIUSTINA GALLERY AT LASELLS STEWART CENTER<br />

(A tiny sampling of the fantastic pieces on display.)<br />

This collaborative show presents a curated<br />

selection of artwork, demonstrating<br />

that depression, addiction and suicide are<br />

global issues, but not without hope.<br />

Partnering with Latvian, Estonian, and<br />

Kazak artists in a juried traveling exhibition,<br />

American artists are also expressing<br />

their cultural insights through art. My<br />

Secret Double is a powerful way to share a<br />

common story while bringing awareness<br />

to this international health crisis. The My<br />

Secret Double exhibition intensifies the<br />

gravity of the situation. In so doing, it<br />

serves as an educational and historical<br />

contribution to the importance of depression<br />

awareness and treatment. It also<br />

showcases a fresh way to mobilize artists<br />

to use their talents to touch society.<br />

Through these genuine works of art and<br />

the artists' heartfelt statements, we know<br />

that our shared communities will gain<br />

insights toward achieving more universal<br />

positive mental health.<br />

The Exhibition Team<br />

At Giustina Gallery<br />

The LaSells Stewart Center<br />

www.willametteliving.com 25


Get Outta Town<br />

Winter Getaways: The Tillamook Coast<br />

A Wellness Retreat on the Tillamook Coast • Indulging in a Mother/Daughter Getaway<br />

Anne Norup<br />

Ashley Courter Photography<br />

It was an astonishing 75-degree, sunny<br />

afternoon—unprecedented at the<br />

beach in Oregon for early spring—when<br />

I greeted my daughter in the lobby at<br />

Headlands Coastal Lodge & Spa (www.<br />

headlandslodge.com) in Pacific City. We<br />

were grinning from ear to ear, thrilled<br />

with our good weather karma and excited<br />

about our upcoming time together.<br />

We both live busy lives, each running our<br />

own businesses and her raising three<br />

amazing kids. When we’re together, the<br />

kiddos take center stage and there’s rarely<br />

more than a few minutes for us to catch<br />

up.<br />

The solution? A beach getaway, complete<br />

with spa treatments, long walks, delicious<br />

meals and relaxing, one-on-one time<br />

together. The Tillamook Coast was our<br />

choice.<br />

As we opened the door to our room, we<br />

both caught our breath at the surprisingly<br />

intimate sight of the ocean, right there<br />

in our face. The room felt like it was our<br />

own private world, comfortably appointed<br />

with a fireplace, modern amenities and<br />

a glass rain shower showcasing a view of<br />

Haystack Rock.<br />

We headed back downstairs to explore<br />

the property and had a few moments<br />

to chat with Jennifer Hale, the general<br />

manager of Headlands. She told us about<br />

the many things we could do beginning<br />

with the choice to “stay in or head out.”<br />

If it’s the latter, she explained, “We have<br />

adventure coaches that can tailor an<br />

experience to your interests, whether<br />

it’s hiking, kayaking, berry foraging, tidal<br />

explorations, or whale watching.” Bikes are<br />

in the lobby to ride around town.<br />

“Our staff has a menu of options that<br />

change with the seasons, which could<br />

include wine or distillery tastings, cocktail<br />

classes or learning how to shuck oysters<br />

from one of the local experts.”<br />

26 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


Photos - Facing page: Fresh salmon dinner at Headlands Lodge<br />

This page: Clockwise from top left: Healands Lodge dining room,<br />

Janice Gaines-Ehlen @ Spa Manzanita, Headlands Lodge guest room.<br />

Dinner in the casual, elegant Meridian<br />

Restaurant did not disappoint. Wraparound<br />

windows offered expansive views<br />

of surf and sand in the open dining room.<br />

Wood beams framed the space, anchored<br />

by a massive stone fireplace. The menu<br />

offered delicious ocean-to-table fare,<br />

featuring local purveyors from fishermen<br />

plying nearby waters to farmers who grow<br />

their own produce.<br />

With the day’s warmth still lingering,<br />

we took a leisurely twilight beach stroll<br />

following dinner, gawking at the full<br />

moon rising above the lodge, illuminating<br />

cresting waves in a silver glow. At least a<br />

dozen bonfires dotted the shoreline, their<br />

scent of woodsmoke mingling with the<br />

tangy sea air.<br />

As darkness descended, we donned our<br />

suits and soaked in the outdoor, saltwater<br />

hot tub, chatting and basking in luxurious<br />

warmth.<br />

That night as I sunk into bed with the roar<br />

of the surf so close, right at the edge of the<br />

beach, a deep sleep immediately claimed<br />

me.<br />

After a delectable breakfast, we headed<br />

to Tidepools Spa for massages. We<br />

learned the spa’s wellness philosophy<br />

focuses on treatments that are simple<br />

and deeply restorative, facilitating and<br />

promoting wellness for each guest. I had<br />

the 60-minute “Head and Sole” treatment,<br />

which peeled away layers of stress<br />

and soothed my achy muscles. Other<br />

amenities included a steam room and<br />

workout area with fitness equipment plus<br />

space for yoga.<br />

Throughout the property, customer<br />

service was redefined by the staff’s natural,<br />

genuine friendliness. No pretention with<br />

this crew! Each person helped make our<br />

stay exceptionally memorable.<br />

Reluctantly, we checked out of Headlands<br />

and drove north to Manzanita for lunch.<br />

While there, we stopped at Spa Manzanita<br />

(www.spamanzanita.com). They were<br />

already booked for treatments, but we<br />

had a few moments with founder Janice<br />

Gaines-Ehlen, who’s owned the spa since<br />

2007.<br />

“This business is an expansion of my<br />

personal daily practice. We offer what I<br />

believe in,” she commented. In addition<br />

to spa sessions, she has a gift shop in<br />

the small lobby with eco-friendly, fair<br />

trade items. Janice comes from a fitness<br />

background, having evolved the spa over<br />

the years with the goal of encompassing<br />

people.<br />

“The therapists that work here must<br />

first be kind and welcoming, so when<br />

people walk in the door they can let go<br />

of their worries and frustrations. We offer<br />

personalized service, paying attention to<br />

each individual’s needs. Our spa is not just<br />

about business.”<br />

Awhile later, my daughter and I hugged<br />

one another good-bye. We parted feeling<br />

refreshed, recharged and reinvigorated,<br />

our bond of love renewed—a perfect<br />

wellness getaway. More<br />

www.willametteliving.com 27


Get Outta Town<br />

Now You're Cookin' - The Tillamook Coast<br />

Anne Norup<br />

Cooking Schools on the North Coast Food Trail<br />

If you’re a passionate foodie who loves<br />

to cook, you’ll be delighted to explore<br />

Oregon’s North Coast Food Trail (www.<br />

northcoastfoodtrail.com) spanning from<br />

Cannon Beach through the Tillamook<br />

Coast to Lincoln City. Celebrating the<br />

bounty of regionally sourced ingredients,<br />

you can learn from local chefs in handson<br />

classes or demos. It’s a perfect opportunity<br />

for cooks wanting to hone culinary<br />

skills, get kitchen tips or nab a new coastto-table<br />

recipe. Watch how the pros make<br />

it or try it yourself with a chef nearby to<br />

answer that burning question that’s been<br />

nagging you for years.<br />

One of Cannon Beach’s culinary treasures<br />

is EVOO (www.evoo.biz), owned by Chefs<br />

Bob Neroni and Lenore Emery. After 15<br />

years, their mission—to create menus and<br />

dishes that inspire guests to cook them<br />

again at home—hasn’t changed and their<br />

following of food lovers continues to grow<br />

as a result. Their gracious welcome into<br />

the studio kitchen for one of their signature<br />

three-hour dinner shows begins with<br />

a glass of wine and friendly introductions.<br />

From there, hang onto your seats as you<br />

watch culinary magic unfold before your<br />

eyes, and best of all, you’re included in<br />

every step of the process.<br />

Chef Bob’s philosophy is, “If it grows<br />

together, it goes together.” Fresh ingredients<br />

speak for themselves and good cooking<br />

brings forward the natural flavors. He<br />

pays homage to the local bounty that’s<br />

brought to him, whether it be from farmer,<br />

fisherman or forager.<br />

Chefs Bob and Lenore entertain you with<br />

their light-hearted back-and-forth banter,<br />

keeping you engaged and inspired,<br />

wowed by the flavors they put in front of<br />

you. “We teach technique more than how<br />

to follow a recipe.” You’ll come away from<br />

the evening having learned basic things,<br />

like how to salt food appropriately, the<br />

best way to dress a salad or how to heat<br />

oil properly. But more importantly, you’ll<br />

depart in a warm glow of great food, good<br />

wine and culinary camaraderie.<br />

Go to the source for a catch-and-cook<br />

experience at Kelly’s Brighton Marina<br />

(www.kellysbrightonmarina.com) on Nehalem<br />

Bay. Bring your family and friends<br />

and learn the art of crabbing from owner<br />

Kelly Laviolette. Even if you’ve caught crab<br />

before, the passion Kelly imbues is infectious<br />

and oh-so-much fun! It’s a great way<br />

for the kids to get involved from catching<br />

the crab, to learning how to cook it and<br />

finally eating it on the dock by the bay. Or<br />

28 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


Photos - Facing page: Chefs Lenore Emery and Bob Neroni, owners of EVOO<br />

This page: Clockwise from top left: Hands-on cooking class with Chef Donna Riani at the Lincoln City Culinary Center,<br />

Lincoln City Culinary Center Manager and Chef Donna Riani , Chef Bob Neroni skillfully plating at an EVOO dinner show.<br />

make a party of it with friends. Whatever<br />

you choose, Kelly promises you’ll have a<br />

blast! And if you love to fish, this is the<br />

place for some of the best fishing in the<br />

area including summer Chinook. Boats<br />

are available to rent plus there’s RV and<br />

tent camping available.<br />

The Lincoln City Culinary Center (www.<br />

oregoncoast.org/things-to-do/culture-history/culinary-center/)<br />

welcomes you to<br />

experience seasonally inspired cooking,<br />

from hands-on classes to demos or private<br />

events.<br />

One of the primary things the center<br />

strives to do is to get everything locally.<br />

As Culinary Center Manager Donna Riani<br />

says, “We’re fortunate to live where we<br />

do, because we’ve got farm-to-table, forest-to-table,<br />

forage-to-table and oceanto-table.<br />

There’s such abundance here<br />

with more going on than meets the eye.<br />

It’s our mission and job to help people see<br />

and experience that.”<br />

The team of chefs shows you how to turn<br />

these fresh ingredients into delicious<br />

dishes that will tantalize your taste buds.<br />

Sit back, relax and watch a demo or jump<br />

into the kitchen and create a masterpiece<br />

yourself under the tutelage of a professional<br />

chef. Then join your fellow cooks to<br />

share a family-style meal of your collective<br />

creations paired with Oregon wines,<br />

ciders and beers.<br />

After time spent together in the kitchen,<br />

new friends have been made and the<br />

spirit of joviality is contagious. Laughter<br />

and good-natured joking abound as you<br />

taste one another’s dishes. The dining<br />

room provides a perfect setting with<br />

magnificent views of the ocean, Lincoln<br />

City and the coastal foothills. You’ll make a<br />

lasting memory and take away some new<br />

cooking tips as well.<br />

From charming seaside towns to<br />

jaw-dropping scenery along the way,<br />

you’ll be inspired to whip up something<br />

new at home, having discovered the<br />

delicious bounty of Oregon’s North Coast<br />

Food Trail.<br />

For more information on spas,<br />

cooking schools, and other fun<br />

things to do on the Tillamook Coast,<br />

visit www.tillamookcoast.com<br />

www.willametteliving.com 29


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

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<strong>2019</strong>-2020<br />

CONCERTS<br />

Sunday, <strong>Oct</strong>ober 6, <strong>2019</strong> at 3 p.m.<br />

Bruckner: Te Deum, with 200 area high school choir members<br />

Mozart: Sinfonia Concertante for Four Winds<br />

Sunday, <strong>Oct</strong>ober 27, <strong>2019</strong> at 3 p.m.<br />

Portland Youth Philharmonic<br />

David Hattner, conductor<br />

Beach: Symphony in E minor (“Gaelic”)<br />

Gershwin: Piano Concerto in F major<br />

Joshua Ji, soloist, PYP Piano Competition winner • All seats $5<br />

Sunday, <strong>Nov</strong>ember 24, <strong>2019</strong> at 3 p.m.<br />

Shostakovich: Symphony No. 10<br />

Kodaly: Dances of Galanta<br />

Friday, December 6, <strong>2019</strong> at 7:30 p.m.<br />

Holiday Concert<br />

Selected Orchestral and Choral Works<br />

The compass is a trademark of Ameriprise Financial, Inc.<br />

Investment advisory products and services are made available through Ameriprise Financial Services, Inc., a registered investment adviser.<br />

Ameriprise Financial Services, Inc. Member FINRA and SIPC.<br />

© <strong>2019</strong> Ameriprise Financial, Inc. All rights reserved. (03/19)<br />

See the full <strong>2019</strong>-2020 Season at<br />

cosusymphony.org<br />

30 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong><br />

3.6” wide by 4.7” <strong>Willamette</strong> <strong>Living</strong> magazine


June / July <strong>2019</strong><br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong><br />

December / Januay <strong>2019</strong><br />

Start the Decade Right<br />

Showcase your business in <strong>Willamette</strong> <strong>Living</strong> Magazine<br />

<strong>Willamette</strong><br />

LIVING<br />

The lifestyle magazine for Oregon’s <strong>Willamette</strong> Valley<br />

X<br />

In This Issue<br />

Anniversary Issue!<br />

Our Annual Best of the Valley Winners!<br />

Fifty Miles of Art in the Valley<br />

Fun & Fireworks on the Tillamook Coast<br />

Celebrating<br />

Ten Years of<br />

<strong>Willamette</strong> <strong>Living</strong>!<br />

<br />

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<strong>Willamette</strong><br />

LIVING<br />

The lifestyle magazine for Oregon’s <strong>Willamette</strong> Valley<br />

Wellness<br />

Retreat<br />

The Tillamook Coast<br />

Also<br />

Comfort Food<br />

Art Focus: Lee Kitzman<br />

Oregon History<br />

<strong>Willamette</strong><br />

LIVING<br />

The lifestyle magazine for Oregon’s <strong>Willamette</strong> Valley<br />

Taditions old & New • Philomath • Canberries!<br />

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Targeted Advertising In a Beautiful Format That Readers Enjoy<br />

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• Ten years of successful growth<br />

• Scores of happy advertisers!<br />

WWW.WILLAMETTELIVING.COM/ADVERTISE


Beef Bourguignon<br />

Beef Bourguignon<br />

Ingredients<br />

• 3 lbs Beef, Chuck or Shanks --<br />

inexpensive cuts work well!<br />

• 5 Strips of Bacon (thick)<br />

• 3 Cups of (<strong>Willamette</strong> Valley) Pinot<br />

Noir, plus more for personal hydration<br />

while cooking… if desired.<br />

• 2 cups Beef Stock<br />

• 1 tbsp Tomato Paste<br />

• 1 Bouquet Garni – *see below<br />

• 2 Cloves Garlic<br />

• 1 Yellow Onion Chopped<br />

• 2 Carrots - sliced thick<br />

• 1 Pound Mushrooms - halved (white<br />

button, or your favorite, or a mix!)<br />

• Salt & Pepper to taste<br />

• ½ Stick of Butter<br />

• 3 tbsp white flour<br />

*The bouquet garni (French for<br />

«garnished bouquet») is a bundle<br />

of herbs usually tied together<br />

with string and mainly used to<br />

prepare soup, stock, casseroles and<br />

various stews. The bouquet is cooked<br />

with the other ingredients, but is<br />

removed prior to consumption.<br />

There is no standard recipe, but most<br />

French recipes include thyme, bay<br />

leaf and parsley. Depending on the<br />

recipe, the bouquet garni may also<br />

include basil, chervil, rosemary,<br />

peppercorns, or tarragon. Sometimes,<br />

the bouquet is not bound with string,<br />

and its ingredients are placed into a<br />

small sachet, or even a tea strainer.<br />

Directions<br />

Cut bacon into two-inch pieces and<br />

cook In a deep, oven-proof roaster until<br />

crispy -- if you don’t have one, Le Creuset<br />

makes the ultimate porcelain, cast-iron<br />

Dutch Oven for this, and they’re on sale<br />

at Corvallis’ Inkwell Home Store, just FYI.<br />

Remove bacon and set aside. Remove<br />

excess rendered bacon fat, cook beef on<br />

all sides in same pan over medium-high<br />

heat to sear, take care not to scorch<br />

renderings in pan. Remove beef and set<br />

Le Creuset Dutch Oven<br />

aside. Add three cups pinot to de-glaze<br />

pan, cook for a minute or two scraping<br />

bottom and sides. Add beef stock, whisk<br />

in tomato paste, return seared beef<br />

to pot, add garlic, onion, carrots, and<br />

bouquet garni. Cover and place in 325<br />

degree oven for two hours.<br />

Remove from oven. Remove everything<br />

from cooking pot except liquid. In a<br />

small bowl, combine 3 tbsp flour with<br />

1 tbsp white flour, mix together by<br />

hand until incorporated. Then with pot<br />

liquid at a near-boil, add the butter/flour<br />

mixture (Beurre Manie) slowly while<br />

whisking to thicken.<br />

Return everything you took out of the<br />

pot back to the pot, except the bouquet<br />

garni.<br />

In a separate saucepan, cook the<br />

mushrooms in butter until soft and<br />

slightly browned. Mix mushrooms into<br />

pot.<br />

Heat all again and serve with warm,<br />

crusty baguettes (from Le Patissier!),<br />

mashed potatoes, or noodles.<br />

32 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


Now That Fall is Here,<br />

Viva Comfort Food!<br />

Le<br />

Patissier<br />

Few dishes are as comforting<br />

as the French classic, Beef<br />

Bourguignon. The dish has<br />

been prepared in France since<br />

the French began preparing food.<br />

The recipe, first put to paper in<br />

1903 by Auguste Escoffier, the<br />

preeminent chef of the early 20th<br />

century, is not difficult, and it’s<br />

flexible to allow for personal taste.<br />

Escoffier, after spending time<br />

cooking in the French Army<br />

(lucky soldiers), was at the<br />

pinnacle of the food world in<br />

European kitchens from César<br />

Ritz’s Grand Hotel Monaco, to<br />

London’s Savoy, to The Ritz Paris,<br />

and The Ritz London. Escoffier’s<br />

wealthy, socialite diners expected<br />

flair, and he delivered. But Beef<br />

Bourguignon is not expensive,<br />

and doesn’t have to be a big deal,<br />

little French grannies have made<br />

it forever, no pretense, no silver<br />

platters, très simple.<br />

The dish was elevated to stardom<br />

in the United States by our “First<br />

Lady of French Cooking” Julia<br />

Child in her 1961 landmark<br />

cookbook, Mastering the Art of<br />

French Cooking. Preparation of<br />

the dish has now become a rite<br />

of passage for aspiring home<br />

cooks all over the country. It’s<br />

prepared as a family favorite for<br />

the holidays, to impress “the<br />

Joneses” next door, and for “girl’s<br />

night” while sipping wine and<br />

watching Julie & Julia on the flat<br />

screen, in the kitchen.<br />

For this recipe, we consulted our<br />

local expert, Didier Tholognat, of<br />

Le Patissier in Corvallis. We’re not<br />

using the word “expert” like he’s<br />

made the dish a couple of times.<br />

Expert because he was born and<br />

raised in France, everyone in his<br />

family is intimately familiar with<br />

the dish, and he is a bona fide<br />

French Chef.<br />

Perhaps this recipe can become<br />

a regular for you? And as Julia<br />

would say while holding high her<br />

glass of wine, Bon Appétit!<br />

<br />

<br />

<br />

<br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

Didier Tholognat of Le Patissier in Corvallis<br />

French Pastry<br />

Savory Dishes<br />

Wedding Cakes<br />

Special Events<br />

All prepared in-house<br />

from the freshest<br />

ingredients available.<br />

541-752-1785<br />

956 NW CIRCLE BLVD<br />

CORVALLIS<br />

Vive la France !<br />

www.willametteliving.com 33


In Season<br />

Kale<br />

Bacon Kale Buddies<br />

Ingredients:<br />

• 1 Tbsp. butter<br />

• 4 slices bacon (or smoked tempeh strips)<br />

• 3 eggs<br />

• ¼ cup milk<br />

• ½ cup shredded cheddar<br />

• 1 Tbsp. flour<br />

• ½ cup kale, minced<br />

• ¼ onion, chopped<br />

• pinch of salt & pepper<br />

Directions:<br />

Butter 4 cups of a muffin tin. Cook bacon lightly<br />

on both sides, until almost done; drain, reserving<br />

1 Tbsp. for sautéing onion. Line the sides of each<br />

muffin cup with one strip of bacon.<br />

Sauté onion in bacon fat until translucent. Add kale<br />

to pan and cook to wilt. Season to taste with salt<br />

and pepper.<br />

Beat eggs, milk, cheese, and flour together and stir<br />

in sautéed onions and kale. Pour into the 4 lined<br />

cups. Bake at 350° for 30 minutes<br />

Kale Chips<br />

Ingredients<br />

• 1 Bundle of Fresh Kale (6 leaves or so)<br />

• Olive Oil Spray (available at most<br />

supermarkets)<br />

• Salt to Taste<br />

Directions:<br />

Wash, and thoroughly dry kale leaves with a<br />

towel. Shred by hand into “chip size” – they don’t<br />

shrink much while cooking. Lightly spray baking<br />

pan with Olive Oil. Place Kale onto pan in a single<br />

layer. Spray Kale with a little more olive oil, lightly!<br />

Sprinkle sea-salt to taste. Bake at 425 for five to<br />

eight minutes until crispy.<br />

Don’t be afraid to experiment! Sprinkle with<br />

parmesan or go vegan and sprinkle with<br />

nutritional yeast.<br />

Enjoy a healthy snack!<br />

34 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<br />

<br />

<br />

<br />

FRESH LOCAL<br />

ORGANIC<br />

KALE<br />

North Corvallis<br />

2855 NW Grant Ave<br />

South Corvallis<br />

1007 SE Third St<br />

Open daily 7am-10pm<br />

www.firstalt.coop<br />

@firstaltcoop<br />

www.willametteliving.com 35


GALLERY<br />

Tuesday - Saturday<br />

11 to 5<br />

That<br />

gift-giving<br />

time of year<br />

is fast<br />

approaching.<br />

209 SW 2nd St. | Tue - Sat 10-5:30 | In Corvallis<br />

(541) 752-0811<br />

184 S. Main St., Independence, OR<br />

503 838 6171<br />

www.rivergalleryart.com<br />

Sogni/Dreams, Pam Serra-Wenz<br />

If you want<br />

to give<br />

something<br />

unique,<br />

something to<br />

be treasured,<br />

something<br />

created by<br />

local artists,<br />

then come<br />

on in.<br />

Mid-<strong>Willamette</strong> Valley<br />

ART<br />

Trail<br />

Member<br />

Jean Lawrence<br />

Mike Bergen<br />

Lee Kitzman<br />

Affordable local art for every taste and budget.<br />

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

Featured Arsts<br />

<strong>Oct</strong>ober - Lee Kitzman, <strong>Nov</strong>ember - Jean Lawrence, December - Mike Bergen<br />

/ Art-In-The-Valley-Gallery<br />

arnthevalley.net<br />

Art by Appointment & Fridays 11-2pm<br />

Corvallis Arts Walk - <strong>Oct</strong>ober 17<br />

230 NW 6th Street Corvallis, OR<br />

541-456-4971<br />

beatrice.artwork@gmail.com<br />

Santiam Place Wedding & Event Hall<br />

Your special place for:<br />

• Weddings & Receptions<br />

• Bridal & Baby Showers<br />

• Parties & Anniversaries<br />

• Family Gatherings<br />

Shown by Appointment, Call Today: 541-259-4255<br />

•<br />

• Reunions<br />

• Barbecues<br />

• Meetings & Lectures<br />

• Presentations & More!<br />

*party rentals available on-site!<br />

139 Main St. in Lebanon<br />

www.santiamplace.com<br />

36 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

Queen’s Chopstick<br />

Not just Chinese food!<br />

Our Asian fusion menu will delight<br />

you. You’ll love our chic new<br />

restaruant, and our delicious menu<br />

items presented with style. Many<br />

reviewers have called ours “the<br />

best asian food in Corvallis,” come<br />

find out why.<br />

www.queenschopstick.com<br />

11:00 am 10:00 pm Sun-Wed<br />

11:00 am 11:00 pm Thurs-Sat<br />

2329 Kings Blvd<br />

Corvallis<br />

541-758-9166<br />

del Alma<br />

An exciting menu of new<br />

Latin fusion cuisine. Fabulous<br />

riverfront bar, special events,<br />

extensive wine list. A truly<br />

memorable dining experience.<br />

Menus and more at:<br />

delalmarestaurant.com<br />

Open for dinner<br />

Mon - Thurs 5:00 -- 9:30<br />

Fri & Sat 5:00 - 10:00<br />

136 SW Washington Ave<br />

Suite 102, Corvallis <br />

<br />

541-753-2222<br />

<br />

<br />

<strong>Nov</strong>ak’s Hungarian<br />

Opened in 1984 by Joseph and<br />

Matilda <strong>Nov</strong>ak, <strong>Nov</strong>ak’s is Oregon’s<br />

only Hungarian restaurant!<br />

Today, locally sourced ingredients,<br />

sustainable practices, and the same<br />

love from the “old country” goes into<br />

every dish.<br />

Mon, Wed & Thurs: 8:00 - 8:00<br />

Friday: 8:00 - 9:30<br />

Saturday: 7:30 - 9:30<br />

Sunday: 7:30 - 4:00<br />

Closed on Tuesdays<br />

208 2nd St. SW in Albany<br />

541-967-9488<br />

www.novakshungarian.com<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

New Morning Bakery<br />

A local landmark for over 30 years.<br />

Our bakers and chefs are at work<br />

around-the-clock preparing all your<br />

favorite dishes and baked goods<br />

using only the finest ingredients.<br />

Breakfast, Lunch, Dinner, or<br />

anything in between. Now offering<br />

catering too.<br />

Mon-Sat 7:00 - 9:00<br />

Sunday 8:00 - 8:00<br />

219 SW 2nd St. Downtown Corvallis<br />

NewMorningBakery.com<br />

541-754-0181<br />

Albany’s new sushi sensaon.<br />

Kaiyo Sushi is the place for a quick<br />

lunch meeng, date night, or<br />

family night out.<br />

Watch as expertly prepared<br />

sushi floats past your seat on our<br />

conveyor, and pick your favorites.<br />

Sashimi, sushi, vegetarian and<br />

vegan opons -- even dessert.<br />

A taste of Japan, in Albany. Come<br />

by today and have some sushi!<br />

Open 11 am to 10 pm<br />

2826 Sanam Hwy SE,<br />

Albany, OR 97322<br />

(Next to Elmer’s)<br />

(541) 497-2622<br />

Kaiyo<br />

Sushi<br />

<br />

<br />

<br />

<br />

Delicias Valley Cafe<br />

Owners Lupé & Carlos invite you to<br />

come have breakfast, lunch or dinner.<br />

Delicious, authentic Mexican foods<br />

prepared in-house.<br />

Fresh ingredients & skilled chefs<br />

combine to bring you savory dishes<br />

your whole family will love.<br />

Mon - Sat: 8:00 - 9:00<br />

Sunday: 8:00 - 8:30<br />

Breakfast Buffet<br />

Sat & Sun Only: 9:00 - 12:00<br />

933 NW Circle Blvd in Corvallis<br />

(Across the street from Market of Choice)<br />

541-753-0599<br />

www.deliciasvalleycafe.com<br />

www.willametteliving.com 37


REAL ESTATE<br />

PROFESSIONAL HELP: Tips from local leaders in their industry<br />

Ask Annette<br />

Talk about Radon!<br />

By Annette Seivert<br />

When buying a home you can order a<br />

number of inspections.<br />

Other than the obligatory whole-house<br />

inspection, there are the options for roof<br />

inspections, sewer scopes, well and septic<br />

inspections (unless you are on city water<br />

and sewer), boundary surveys – and Radon.<br />

So what is Radon and why would you<br />

spend the money to test for it?<br />

Radon is a naturally occurring gas. 13000-<br />

15000 years ago, giant glaciers melted and<br />

enormous amounts of water, called the<br />

Missoula Floods, pushed huge amounts<br />

of sediments and stone down into what<br />

is now Oregon (and probably elsewhere<br />

as well, but that is what is important for<br />

our exploration here). These sediments<br />

and granite contained uranium from<br />

which, Radon is a break-down product.<br />

Because rocks and sediments are not<br />

distributed evenly, whether or not your<br />

future or current home has a Radon<br />

problem does not necessarily depend on<br />

the surrounding risk levels and test results.<br />

Radon is a known cause of lung cancer.<br />

People who never smoked but used a<br />

basement room extensively, unaware of<br />

its high Radon levels, were diagnosed with<br />

late stage lung cancer. Often, the children’s<br />

rooms are on the daylight basement level.<br />

If for nothing else than peace of mind,<br />

measuring the Radon level is simply good<br />

practice.<br />

Readings will be different in different<br />

seasons, temperatures, etc. You can have<br />

it measured professionally by an inspector<br />

or do it yourself with a kit you can get at a<br />

hardware store. Self-test kits can be long<br />

and short term.<br />

A reading over the EPA max level of 4 pCi/L<br />

should be mitigated. For this a reputable<br />

radon mitigation company will install<br />

suction points and vent the Radon out<br />

with a fan system.<br />

The mitigation company should<br />

guarantee they will lower the reading<br />

below the EPA level. For the price quoted,<br />

make sure they do even if they have to use<br />

multiple suction points. Tests should be<br />

repeated every few years. Ask a specialist!<br />

I often hear hesitation when I recommend<br />

additional inspections but Radon should<br />

really be tested in any case. Better safe<br />

than (very) sorry.<br />

Annette<br />

If your property is listed with a real estate broker, please disregard. It is not our intention to solicit offerings of<br />

other real estate brokers. We are happy to work with them and cooperate fully. © 2018 Coldwell Banker Real<br />

Estate LLC. All Rights Reserved. Coldwell Banker® is a registered trademark to Coldwell Banker Real Estate<br />

LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each office is independently owned and<br />

operated. © 2018 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker® is a registered<br />

trademark to Coldwell Banker Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity .<br />

Each office is independently owned and operated. Information deemed reliable, but not guaranteed.<br />

Do you have a real<br />

estate question?<br />

Ask Annette, at Coldwell<br />

Banker Valley Brokers in<br />

Corvallis 541-207-5551<br />

38 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


On the Money<br />

PROFESSIONAL HELP: Tips from local leaders in their industry<br />

Does Your Retirement Plan Account for Inflation? Here’s Why<br />

You Need to Make Sure It Does – And What to Do About It<br />

YOUR FINANCES<br />

By Sten Carlson<br />

Today it’s common for Americans to spend<br />

2, 3 or even 4 decades in retirement. This<br />

means people have ample time to relax<br />

and achieve a bucket list of dreams. However,<br />

the flip side is that retirees need to<br />

ensure they have enough savings to last<br />

through their lifetime. One complicating<br />

factor is that inflation is a fact of life, and it<br />

can result in meaningfully higher expenses<br />

over time.<br />

<strong>Living</strong> costs increase even with modest<br />

inflation<br />

By historical standards, the impact of inflation<br />

on Americans’ expenses has been relatively<br />

low, rising less than three percent<br />

annually over the last quarter century. Yet,<br />

even modest inflation adds up. A three<br />

percent annual increase means living<br />

costs would double in less than 25 years.<br />

Consider this example: a retired couple<br />

planning to live on $60,000 in 1994 would<br />

require $103,842 today to maintain their<br />

standard of living.1<br />

Some costs can grow more quickly<br />

What this reality means is that if you are<br />

preparing for or are in retirement, you<br />

need to account for inflation, regardless<br />

of how modest it may be. And, while you<br />

should plan for inflation to affect all your<br />

retirement expenses, you can expect<br />

some costs to make a bigger impact:<br />

• Health care – as you grow older, it’s<br />

likely that you will require more medical<br />

attention. Health care costs are<br />

rising, which is affecting both out-ofpocket<br />

expenses and insurance premiums,<br />

including Medicare and longterm<br />

care policies.<br />

• Housing costs – by the time you’ve<br />

reached retirement, you may have<br />

paid off your mortgage. But other expenses<br />

like insurance and property<br />

taxes can sometimes rise significantly,<br />

putting more stress on your retirement<br />

budget. If you plan to move to a different<br />

home, it might cost more than you<br />

expect depending on the real estate<br />

market in your area.<br />

• Miscellaneous expenses – in retirement,<br />

day-to-day expenses such a groceries,<br />

gas, and utilities bills, as well as<br />

travel and entertainment costs will increase<br />

– all of which can add up quickly.<br />

There are steps you can take today to help<br />

prepare for the impact of inflation.<br />

If you still have time left before you retire:<br />

1. Increasing your retirement plan contributions<br />

annually – recognizing that<br />

living costs will rise throughout your<br />

retirement, consider boosting your<br />

retirement savings each year. If you<br />

can, maximize your contributions, or at<br />

least save enough to match the rate of<br />

inflation. Doing so will put you in a better<br />

position to manage higher costs in<br />

retirement.<br />

2. Own a tax-diversified retirement<br />

portfolio – along with your tax-deferred<br />

workplace retirement plan or<br />

IRA, focus on building savings in other<br />

vehicles. This includes Roth IRAs and<br />

Roth 401(k)s (if available) that can potentially<br />

generate tax-free income in<br />

retirement. Any income you can generate<br />

that is tax-free will reduce your<br />

total withdrawal amount since no taxes<br />

are due. That can help your retirement<br />

savings last longer.<br />

3. Keep working – this is not the answer<br />

everybody wants to hear but staying<br />

at your job for a little longer than originally<br />

planned can help boost your nest<br />

egg and reduce the amount of time<br />

you need to live off your savings.<br />

If you are retired:<br />

1. Invest to keep up with inflation –<br />

while it’s important to take some risk<br />

Sten Carlson, CFP®, CLTC, CKA, MBA, is a Financial Advisor with PacWest Wealth Partners, a financial advisory<br />

practice of Ameriprise Financial Services, Inc. in Corvallis, Oregon. He offers fee-based financial planning and<br />

asset management strategies and has been in practice for 25 years. To contact him, visit the team website at<br />

www.PacWestWealthPartners.com or call at 541-757-3000. Office address is 2396 NW Kings Blvd., Corvallis, OR.<br />

off the table in retirement and move<br />

to more conservative investments, it<br />

is possible to be too conservative. At<br />

a minimum, make sure your investments<br />

are returning enough to keep<br />

pace with inflation. Depending on your<br />

circumstances and retirement goals,<br />

you may want to continue investing a<br />

portion of your portfolio for growth.<br />

2. Understand your income streams<br />

– knowing what sources you have to<br />

draw from, such as a workplace retirement<br />

plan, IRA, annuities, and Social<br />

Security – and which ones you will<br />

withdraw from first – can help you<br />

make tax-efficient decisions that preserve<br />

your savings.<br />

3. Consider working in retirement – returning<br />

to work may not be ideal, but<br />

if your savings come up short, working<br />

part-time or as a consultant can help<br />

solidify your financial picture.<br />

Whether you’re preparing for retirement<br />

or have already stepped away from your<br />

primary career, it’s important to have a<br />

solid plan that realistically estimates your<br />

financial need for retirement – which<br />

means taking inflation into account. If you<br />

need help getting started or deciding if<br />

you need to adjust your existing plan, consult<br />

a financial advisor in your area.<br />

1 Bureau of Labor Statistics, Consumer<br />

Price Index (CPI-U) with dollar amounts<br />

determined using BLS Inflation Calculator<br />

(https://data.bls.gov/cgi-bin/cpicalc.pl)<br />

Sten<br />

Sten Carlson<br />

PacWest Wealth Partners<br />

in Corvallis, OR.<br />

Contact him at<br />

Sten.E.Carlson@ampf.com<br />

541-757-3000<br />

Ameriprise Financial Services, Inc. and its affiliates do not offer tax or legal advice. Consumers should consult with their tax advisor or attorney regarding their specific situation. Investment advisory products and<br />

services are made available through Ameriprise Financial Services, Inc., a registered investment adviser. Ameriprise Financial Services, Inc. Member FINRA and SIPC. © <strong>2019</strong> Ameriprise Financial, Inc. All rights reserved.<br />

www.willametteliving.com 39


STYLE GUIDE<br />

PROFESSIONAL HELP: Tips from local leaders in their industry<br />

The Haberdasher<br />

Getting Your Wardrobe Ready<br />

For The Changing Seasons<br />

By Oscar B. Hult<br />

AS THE LEAVES BEGIN TO CHANGE, AND<br />

WE START THINKING ABOUT POTS OF<br />

STEW ON THE STOVE AND SNUGGLING<br />

IN BY THE FIREPLACE, IT IS ALSO TIME<br />

TO GET THE CLOTHES READY FOR FALL<br />

LAYERING.<br />

However, before you get the tweed out<br />

of mothballs, it is time to put away the<br />

Spring/Summer wardrobe.<br />

For those linen and cotton short sleeved<br />

shirts, it's simply a matter of making sure<br />

they have been laundered, folded neatly<br />

and placed in what ever off season storage<br />

system you might have. I personally use<br />

a large clear plastic bin at the bottom of<br />

my closet. In it I put whatever off season<br />

clothing that I want to use again next year.<br />

Before you simply put away everything<br />

however take a close look to see if you<br />

actually need all of it. If you didn't wear it<br />

at all this summer, are you likely to next<br />

year?... Probably not.<br />

Same goes for those lightweight jackets<br />

and vests that you didn't find use for. Your<br />

summer suits and sportcoats that you<br />

want to keep should be dry-cleaned<br />

and put away in your off season storage<br />

(Check out how to fold a suit coat on our<br />

website www.TheNattyDresser.com). This<br />

will allow you to get out those fall/Winter<br />

suits and sportcoats, sweaters and other<br />

layering pieces that we all love to wear<br />

in the cooler months. There are of course<br />

probably a few items that are of yeararound<br />

use like that classic grey suit that<br />

you wore to that job interview, your friend's<br />

wedding and your great aunt's anniversary.<br />

You will probably still need it for the<br />

Holiday party your boss throws, the school<br />

fundraiser and that awards banquet. Make<br />

www.facebook.com/thenattydresser<br />

sure to get it cleaned too, so it is ready<br />

when you need it (If you haven't worn it in<br />

a while, be sure to try it on to make sure it<br />

still fits).<br />

Of course this same line of thought<br />

applies to your season specific shoes, hats,<br />

scarves, sweaters... Get the things you<br />

need for Fall ready for use, and clean and<br />

store everything else, so you don't have to<br />

rummage through it all to find what you<br />

are looking for.<br />

Now that your wardrobe is ready for Fall<br />

you can easily... Dress well, Be Confident,<br />

and Find Success!<br />

Oscar<br />

Oscar B. Hult is a co-owner<br />

of The Natty Dresser in<br />

Downtown Albany.<br />

541-248-3561<br />

Contact him at<br />

www.thenattydresser.com<br />

40 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


In The Garden<br />

Garlic Revisited<br />

PROFESSIONAL HELP: Tips from local leaders in their industry<br />

GARDENING<br />

By Brenda Powell<br />

Garlic is an ingredient that I use in most<br />

recipes I prepare. I wrote about it in this<br />

magazine in 2013 but I thought it was time<br />

to revisit the subject. Although I’ve grown<br />

a little bit in my former small raised beds,<br />

last fall I finally had the space to grow a lot<br />

of garlic. I always intend to clearly label<br />

or map what I plant, follow the growing<br />

instructions perfectly, harvest at the right<br />

time and store properly. I’d give myself a B<br />

minus on implementation as I didn’t water<br />

enough and harvested too late. Some of<br />

it smaller than I expected. The important<br />

thing is I ended up with a lot of usable<br />

garlic!<br />

There are two basic groups of garlic:<br />

softneck and hardneck. Softneck varieties<br />

like Italian and Silver Rose produce several<br />

rows of cloves around the stem. They<br />

tend to be milder and store longer. The<br />

“neck” of the bulb is soft and braids nicely.<br />

Hardneck varieties like Spanish Roja and<br />

German Red have cloves in a single circle<br />

around the center. They want to flower<br />

(don’t let them) and have fewer skins<br />

unless you harvest them with a few green<br />

leaves still attached, something I learned<br />

too late. Hardneck varieties have a wide<br />

range of flavors but generally are stronger<br />

and spicier than softnecks.<br />

The basics of growing garlic:<br />

• Plant garlic from September-<br />

<strong>Nov</strong>ember, with <strong>Oct</strong>ober being the<br />

ideal time.<br />

• Plant in well-drained, fertile soil in full<br />

sun.<br />

• Break into individual cloves and plant<br />

1-2 inches deep. Space cloves 4-6 inches<br />

apart in rows 8-12 inches apart. The<br />

pointed end is up. If you see residual<br />

roots those are down.<br />

• Use a complete fertilizer (example: 5-5-<br />

5) when planting. In early March sidedress<br />

with organic growth fertilizer.<br />

Another option is liquid fertilizer every<br />

two weeks through April.<br />

• Keep area weeded. Cut off flower stalks<br />

when they appear.<br />

• Water as needed until mid-June.<br />

• Harvest with 4-5 slightly green leaves<br />

remain at top of plant. Lower leaves will<br />

be dry.<br />

• Place in a cool, dry, well-ventilated<br />

location for about 4 weeks. If you wish<br />

to braid the softneck varieties, keep the<br />

leaves on. Otherwise, when dry, cut off<br />

any foliage or stalks and trim back roots.<br />

• Store cured garlic in a cool, dry location in<br />

mesh bags or hang the braided softnecks.<br />

A simple way to enjoy the mellowed taste<br />

of garlic is to roast a whole bulb. Preheat<br />

your oven<br />

to 400 deg F. Cut off the top ¼ to ½<br />

inch of the cloves. Place on foil or in a<br />

ramekin or muffin cups. Drizzle with olive<br />

oil. Wrap with the foil or place foil over<br />

the cups. Bake for 30 minutes or so, until<br />

soft. Remove from the skins and enjoy on<br />

bread or crackers.<br />

Brenda<br />

Brenda Powell is a fourth<br />

generation owner of Garland<br />

Nursery in Corvallis.<br />

Follow her writing at<br />

garlandnursery.wordpress.com<br />

www.willametteliving.com 41


HEALTH & FITNESS<br />

PROFESSIONAL HELP: Tips from local leaders in their industry<br />

Wellness<br />

The Healing<br />

Power of<br />

Antioxidants<br />

By Kris Denning<br />

If your body were a fish tank, antioxidants<br />

would be the feeder fish at the bottom<br />

eating up all the icky stuff (free radicals)<br />

keeping the tank clean. We accumulate<br />

some free radicals naturally through our<br />

own metabolic processes. Our body creates<br />

antioxidants that attack free radicals before<br />

they can do their thing, which is scavenging<br />

and damaging our cells. The problem is that<br />

we are carrying around more free radicals<br />

than ever before, and we have the sickness,<br />

inflammation, and diseases to prove it.<br />

Processed foods, tobacco use, pesticides,<br />

additives in cleaning products and foods,<br />

and even UV light can create free radicals.<br />

Although the life span of a free radical is a<br />

fraction of a second, in that time they can<br />

damage cells, and cause mutations in our<br />

DNA that lead to inflammation and disease.<br />

Diabetes, heart disease, cancer, dementia,<br />

stroke, and many more ailments can be<br />

linked to cell-damaging free radicals. It<br />

makes sense then, that those ailments can<br />

be prevented and remedied by increasing<br />

our intake of free radical fighting<br />

antioxidants.<br />

How do we get more antioxidants? By<br />

eating plant-based foods. Plants are<br />

naturally loaded with antioxidants. Beans,<br />

vegetables, fruits, herbs, and spices are all<br />

great sources of antioxidants. It really can<br />

be that simple. Eating seven servings a day<br />

of fruits and vegetables will help save your<br />

cells. You can protect your body by adding<br />

antioxidant rich spices such as turmeric,<br />

oregano, marjoram, thyme, cinnamon and<br />

nutmeg to your cooking and baking.<br />

We desperately need, as a society, to focus<br />

on healing our bodies and preventing<br />

disease, rather than popping a pill to<br />

mask symptoms. A great analogy from<br />

the book, “How Not To Die” by Michael<br />

Gregor MD, likens treating illnesses with<br />

medications; to mopping the floor around<br />

an overflowing sink, rather than simply<br />

turning off the faucet.<br />

Keep a fruit bowl and your vegetable<br />

drawers stocked with produce. In the<br />

morning, have an apple or a banana and<br />

a cup of green tea. Add berries and/or<br />

apple and cinnamon to oatmeal. Sautee<br />

peppers, asparagus, spinach or zucchini<br />

to go with your eggs. Load up a smoothie<br />

with spinach, an apple, and berries! Keep<br />

carrots, celery, and other veggies cut and<br />

ready for quick snacks. For lunch have a<br />

big salad or a vegetable and bean soup.<br />

For dinner, let the vegetables be the main<br />

course. A large sweet potato with added<br />

cinnamon and nutmeg packs a powerful<br />

antioxidant punch.<br />

Studies have shown that genetics account<br />

for just a low percentage of acquired<br />

disease. The rest are attributed to diet and<br />

environmental hazards like smoking. This<br />

means, that inflammation and disease are<br />

not an inevitable part of aging that we<br />

must accept. If you were told you had just<br />

one car for life, would you put the wrong<br />

gas in the tank and never do regular<br />

maintenance? Your body is your vehicle.<br />

Every time you eat, ask yourself if the food<br />

will be healing, or damaging to your body.<br />

Just having that awareness can be helpful.<br />

This is your life. Give your body what it<br />

needs for a long and healthy one.<br />

Kris<br />

Kris Denning is a Certified<br />

Holistic Nutritionist and<br />

a yoga/pilates teacher at<br />

Timberhill Athletic Club.<br />

Contact her at<br />

healthytothesoul.com<br />

42 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

Breast Cancer Patients<br />

Feeling Whole Again<br />

By Cheryl Lohman<br />

Breast cancer patients find<br />

themselves navigating a whole<br />

new world, even after successful<br />

treatment. How can you get<br />

back to looking and feeling<br />

your best after you've just been<br />

through so much?<br />

Breast Cancer Awareness<br />

Month is a good time to talk<br />

about some of those details.<br />

Following surgery -- whether<br />

for a single or double mastectomy<br />

-- you and your medical<br />

team may determine that<br />

breast reconstruction is right<br />

for you.<br />

Here's where Permanent<br />

Makeup plays an important<br />

role. Permanent Makeup, also<br />

known as micro-pigmentation,<br />

cosmetic or paramedical tattoo,<br />

can be used to recolor the<br />

areola and nipple area after<br />

breast reconstruction, giving<br />

you a more natural look.<br />

• With a single mastectomy,<br />

we work to match the<br />

color and size of the existing<br />

areola.<br />

• With a double mastectomy,<br />

we can help you design<br />

the areola color and<br />

placement.<br />

• Scarring can also be camouflaged<br />

with permanent<br />

makeup techniques.<br />

Best of all, the technology behind<br />

Permanent Makeup lets<br />

us achieve some amazing and<br />

very realistic outcomes that<br />

appear 3D!<br />

Here are a few queries about<br />

using Permanent Makeup for<br />

Areola Repigmentation that<br />

many patients have:<br />

Q. Will my insurance cover<br />

this procedure?<br />

A. Yes! Most insurance plans<br />

cover Areola Repigmentation<br />

because it is considered<br />

part of the overall<br />

medical treatment for<br />

breast cancer.<br />

Q. Will it hurt?<br />

A. Most patients don't experience<br />

pain. Topical<br />

anesthetics are used to<br />

keep you comfortable<br />

throughout the procedure.<br />

Q. How do you find the right<br />

person to do Areola Repigmentation?<br />

A. Areola Repigmentation<br />

should be performed by<br />

a trained and highly qualified<br />

permanent makeup<br />

professional. Select a<br />

professional permanent<br />

cosmetic specialist who is<br />

a member of the Society<br />

of Permanent Cosmetic<br />

Professionals (SPCP), the<br />

worldwide association<br />

dedicated to professional<br />

practice in the field. You'll<br />

also want to meet with<br />

the practitioner you're<br />

considering to review actual<br />

client photos and ask<br />

questions. Never select a<br />

permanent makeup professional<br />

based solely on<br />

who has the lowest price;<br />

this isn't a procedure you<br />

want to bargain shop for.<br />

After Areola Repigmentation,<br />

many patients share that they<br />

feel whole again. If you or<br />

someone you love is a breast<br />

cancer survivor, this Permanent<br />

Makeup procedure is<br />

worth considering to enhance<br />

your confidence and help you<br />

completely recover from your<br />

challenging journey.<br />

Cheryl<br />

- - <br />

Brow & Eyeliner<br />

<br />

<br />

<br />

<br />

BEFORE<br />

AFTER<br />

Eyebrows - Eyeliner - Lip Color<br />

Corrective - Areola Repigmentation<br />

FREE Consultation by appointment...<br />

Call: 541.740.1639 or visit:<br />

www.OregonPermanentMakeup.com<br />

Cheryl Lohman<br />

Oregon Licensed<br />

Lip Color<br />

We’ve MOVED to<br />

2380 NW Kings #201<br />

Corvallis<br />

Cheryl Lohman of Oregon Permanent Makeup is an Oregon Licensed<br />

Permanent Makeup Artist and Esthetician, and is a Lifetime Member<br />

in the Society of Permanent Cosmetic Professionals. For more<br />

information you can reach her at 541-740-1639 or visit her website at<br />

www.OregonPermanentMakeup.com.<br />

www.willametteliving.com 43


The Hot<br />

Ticket<br />

Disney on Ice<br />

Multiple Dates<br />

Moda Center<br />

Portland<br />

www.rosequarter.com<br />

Mount Pisgah Arboretum<br />

Mushroom Festival<br />

<strong>Oct</strong>ober 29 10 AM-5 PM<br />

Eugene<br />

www.mountpisgaharboretum.com<br />

Celtic Music Festival<br />

<strong>Nov</strong>ember 8-10<br />

Yachats Commons<br />

Yachats<br />

www.yachatscelticmusicfestival.org<br />

44 <strong>Willamette</strong> <strong>Living</strong> Magazine <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2019</strong>


The Hot<br />

Ticket<br />

Quiltopia <strong>2019</strong><br />

<strong>Nov</strong>ember 1-2 10 AM-5 PM<br />

<strong>Willamette</strong> Heritage Center<br />

Salem<br />

www.quiltopiaoregon.com<br />

Psycho<br />

<strong>Oct</strong>ober 23, 2 PM or 7 PM<br />

Elsinore Theatre<br />

Salem<br />

www.elsinoretheatre.com<br />

37th Lane County Home<br />

Improvement Show<br />

<strong>Oct</strong>ober 11-13<br />

Lane Events Center<br />

Eugene<br />

www.eugenehomeshow.com<br />

The Black Keys<br />

Moda Center<br />

<strong>Nov</strong>ember 22<br />

Portland<br />

www.rosequarter.com<br />

Cher<br />

Moda Center<br />

<strong>Nov</strong>ember 19<br />

Portland<br />

www.rosequarter.com<br />

For more local events,<br />

or to list your event, go to<br />

www.<strong>Willamette</strong><strong>Living</strong>.com<br />

www.willametteliving.com 45


Historic Nye Beach<br />

*Mecca for the literary, scholarly and artistic.<br />

Nye Beach Wine Cellar<br />

for Artsake Gallery<br />

A Co-op of Local Artists<br />

Buy Local • Buy Handmade<br />

Colleen Caubin<br />

Anja Chavez<br />

Victor Guchov<br />

Cynthia Jacobi<br />

Katy Lareau<br />

Jenny Manilla<br />

Alice Martin<br />

Alita Pearl<br />

Frances Van Wert<br />

255 NW Coast St. 541-265-3292<br />

258 NW Coast St.<br />

541-574-9070<br />

Jovi<br />

Queen of Hearts<br />

Gifts & Lingerie<br />

232 NW Coast St. Suite B<br />

541-265-8220<br />

708 NW Beach Dr.<br />

541-265-2118<br />

A Taste of Ireland<br />

on the Oregon Coast<br />

Traditional Irish Fare, Imported Irish Beers on<br />

Tap, Full Bar, Minors welcome until 10pm,<br />

Patio Seating, Live Music.<br />

Winter Hours<br />

Sunday-Thursday 11am-9pm<br />

Friday and Saturday 11am-10pm<br />

www.nanasirishpub.com<br />

613 NW 3rd St. 541-574-8787<br />

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


The<br />

LaSells<br />

Stewart<br />

Center<br />

<strong>Oct</strong>ober and <strong>Nov</strong>ember <strong>2019</strong> Events<br />

THE premier<br />

performing<br />

arts, meeting,<br />

and conference<br />

center serving<br />

the Corvallis<br />

area, located<br />

on the Oregon<br />

State University<br />

campus.<br />

<br />

<br />

<br />

<br />

The LaSells Stewart<br />

Center<br />

875 SW 26 Street<br />

Corvallis OR 97331<br />

541-737-2402<br />

lasells.oregonstate.edu<br />

<strong>Willamette</strong> <strong>Living</strong> Magazine • Winner! Best of the Valley <strong>2019</strong> •<br />

<strong>Oct</strong>. 6<br />

<strong>Oct</strong>. 11<br />

<strong>Oct</strong>. 27<br />

<strong>Nov</strong>. 3<br />

<strong>Nov</strong>. 6<br />

<strong>Nov</strong>. 21<br />

CONCERTS AND PERFORMANCES<br />

3:00 p.m. Corvallis-OSU Symphony Orchestra - Bruckner & Mozart<br />

7:30 p.m. The Emerald City Jazz Kings - Get Happy <br />

3:00 p.m. Portland Youth Philharmonic <br />

4:00 p.m. Corvallis-OSU Piano International Steinway Piano Series:<br />

Conrad Tao <br />

7:30 p.m. SAC Presents: Nobuntu, with OSU’s Bella Voce women’s choir<br />

7:30 p.m. OSU Wind Ensemble & OSU Wind Symphony <br />

<strong>Nov</strong>. 24 3:00 p.m. Corvallis-OSU Symphony Orchestra: Shostakovich & Kodaly<br />

= Ticketed Event<br />

LECTURES AND PUBLIC EVENTS<br />

<strong>Oct</strong>. 11<br />

<strong>Oct</strong>. 16<br />

<strong>Oct</strong>. 18<br />

<strong>Oct</strong>. 22<br />

<strong>Oct</strong>. 30<br />

5:30 p.m. College of Science Distinguished Lecture given by Dr. Warren<br />

Washington who will speak on his historic work on climate models<br />

5:30 p.m. SAC Visiting Artists and Scholars Lecture Series: Joan Truckenbrod<br />

6:00 p.m. CEOAS Distinguished Visiting Lecture: Adventures in Climate Science<br />

Speaker, Dr. Gavin Schmidt, Director of the Goddard Institute for<br />

Space Studies at NASA<br />

6:30 p.m. Presidents Commission on the Status of Women, Keynote Speaker<br />

Dr. Jackson Katz - Taking it Personally: Why Gender Violence is an<br />

Issue For Men<br />

7:00 p.m. CEOAS Condon Lecture: Speaker, Maureen Raymo from the Lamont<br />

Doherty Earth Observatory<br />

ART EXHIBITS<br />

<strong>Oct</strong>. 1 - 30<br />

<strong>Oct</strong>. 4<br />

<strong>Nov</strong> . 1 - Dec. 9<br />

<strong>Nov</strong>. 1<br />

My Secret Double - An International Exhibition<br />

5:00 to 8:00 p.m. Reception<br />

Vistas & Vineyards 30th Anniversary Juried Show<br />

6:30 to 8:30 p.m. Reception<br />

<strong>Oct</strong>ober and <strong>Nov</strong>ember <strong>2019</strong> Events<br />

For a complete listing of events, tickets and<br />

latest updates, visit: lasells.oregonstate.edu


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Lee Eckroth can be reached at 541-760-4742 or RussellGardens@LegendHomes.com<br />

See Sales Representative for details. All information subject to change without notice and may not be<br />

reflected in our models, displays or written materials. Built by Legend Homes, CCB #55151.

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