Willamette Living April "The Green Issue"

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Willamette LivingApril / May 2011 • $4.95

EUGENE | CORVALLIS | ALBANY | PHILOMATH | LEBANON | SALEM | MCMINNVILLE | PORTLAND

THE GREEN ISSUE

The Premier Magazine of the Willamette Valley Lifestyle

LOCAL FOODLOCAL WINE

GREEN BUILDINGGREEN CITIES

VEGGIE RECIPESVALLEY INITIATIVES

MOVERS AND SHAKERSBICYCLES

ALL INSIDE!

Complimenta

ry Copy

2 www.willametteliving.com

Annette

B R O K E R

Have Expectations

4900 NE Vintage St. Corvallis SOLD!Accepted Offer: 31 days.

3375 NW SILKTASSEL DR. CORVALLIS 3 BEDROOMS, 2.5 BATHS, BONUS FAMILY ROOM, OVER 2700 SQ. FEET, 0.33 ACRES, $439,000LIGHT, THIS IS THE FIRST THOUGHT THAT COMES TO MIND UPON ENTERING THIS BEAUTIFUL, WARM AND INVITING HOME. HUGE WINDOWS, GENEROUSLY FRAMING SWEEPING VIEWS OF THE VALLEY AND THE CASCADES INVITE THE SUNSHINE IN, VAULTED CEILINGS ADD TO THE OPEN, AIRY FEELING. GOURMET KITCHEN, PRIVATE MASTER SUITE WITH JULIET BALCONY TO ENJOY THE AMAZING VIEWS. PRIVATE BACKYARD, GREAT DAYLIGHT FAMILY ROOM AT YARD LEVEL, WONDERFUL CLOSE-TO-IT-ALL LOCATION

For a showing of these exceptional properties contact Annette C. 541-207-5551

[email protected]/asievert

Annette Sievert


Corv Clinic

AND FUN FOR MEMBERS OF ALL AGES

HEALTH

FITNESS

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

WWW.TIMBERHILLAC.COM

Come to The Corvallis Clinic and you and your familywill enjoy better medical care than you’ve ever known.Here you’ll find the convenience of care for everyone,and all the key tests and services, in one place.

Most important, here’s where your entire family will get exceptional treatment from nothing less than board-certified physicians. Doctors committed tobuilding ongoing, personal patient-doctor relationships,focused on comprehensive care for all. It makes for anextra measure of understanding that can contribute to happier, healthier lives for your entire family.

And that should make for some real tail wagging by any family member.

Accepting new patients at these locations:The Corvallis Clinic Family Practice444 NW Elks Dr., Corvallis, OR 97330 | 541-754-1987

The Corvallis Clinic Philomath Family Medicine1219 Applegate St., Philomath, OR 97370 | 541-929-2922

The Corvallis Clinic at North Albany Village601 Hickory St. NW, Albany, OR 97321 | 541-926-3441

The Corvallis Clinic at Waverly Drive/Albany(formerly Albany Family & Specialty Medicine)1705 Waverly Dr. SE, Albany, OR 97322 | 541-967-8221

www.corvallisclinic.comFind-A-Physician 541-757-3757

We can help keep every member of the familyhealthy. Well almost.


Contributors Willamette LivingManaging Partners, Scott & Gayanne Alexander

Willamette Living is published bi-monthly by Willamette Life Media LLC.

On Oregon Registered Limited Liability Company

503-608-4846Advertising Inquiries:

Scott Alexander, [email protected]

Victoria Fonseca, Account Executive541-223-3418

[email protected]

Comments, Corrections, Questions, Etc.,[email protected]

All editorial material, including editorial comments, opinion and statements of fact appearing in this publication, represents

the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources

considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements

is not to be construed as an endorsement of the product of ser-vice offered unless it is specifically stated in the ad that there is such approval or endorsement. Products advertised may or may not be available at the time of publication. Offices: 1900

NW 14th St. Corvallis, OR 97330

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Annette Sievert Annette, licensed broker with Coldwell Banker Val-ley Brokers, immigrated from Germany 10 years ago and moved to Corvallis from New York. She lives in Corvallis with her husband Frank, a family practi-tioner with The Corvallis Clinic, their two sons, Carl (11) and John (9), two dogs, 4 cats, 7 hens and 1 rooster - at last count.

Mike WatersMike is the Fitness Director for the Timberhill Athletic Club in Corvallis. A lifelong student of fitness Mike was the director of athletic programs at HP for years, and has coached college football. Look for more from Mike throughout the year!

Chrissie ZaerpoorChrissie and her hus-band Koorosh own Koo-koolan Farms in Yamhill, OR. Food and Wine Magazine (May 2010 issue) named Chrissie’s little cheesemaking school one of the “100 Best New Food and Drink Experiences” Call Chrissie at 503-730-7535 to register.

Dan HerefordDan and his wife Jenni-fer own Cycle Solutions Bike Shop in Corvallis. They are eager to help you get your bike to work!

About Our Paper and Ink:FSC-certified-Third Party certification confirming that the fiber used for this paper comes from well-maged for-ests.

Elemental chlorine free-Reduces the amount of dioxins and related by-products.

Our ink is from Sun Chemical Company, the largest supplier of printing inks and media.Our heatset inks meet the American Soybean Association (ASA) soy certification level of 7%As the industry leader, Sun is constantly work-ing to improve their manufacturing processes to lower their carbon footprint, and produce envi-ronmentally safe inks.


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In This Issue...

April / Maywww.willametteliving.comAdditional Contributors:

Samaritan Health

Chris Peterson is a freelance writer and edi-tor, community organizer and “professional volunteer” whose favorite topics are food and farm-ing. Gardening, food preserving, mushrooming and daily hikes in the forests around her home keep her finely tuned to the seasons and Nature’s amazing abundance.

Patrick Roden Ph.DIt was his “chance meeting” with 85 year old marathon participant, Mavis Lindgren in 1992 that set Patrick on his current path. Acting as Mrs. Lindgren’s med escort for 5 marathons changed his view of what is possible in old age. He speaks to groups on the topics of “possibility aging” em-phasizing the health aspects of aging, the aging brain, creativity and aging, and his passion aging in place. He lives with his best friend/wife Julie in the green state of Washington, is an everyday athlete, artist, and human potential advocate.

Marissa MatslerMarissa is a native Oregonian who currently tends bar at Eno-teca Wine Bar in Corvallis. She examined the often convoluted relationship between business and ecology throughout her stud-ies, graduating with a master’s degree in Environmental Man-agement. She continues to be amazed by Oregon’s commitment to advancing sustainability.

Love to Live Here Pg. 7Annette Sievert

Valley Wines Pg. 13Marissa Matsler

Staying Put Pg. 14Patrick Roden Ph.D

The Social, Environmental Ecology of Human HealthMike Waters

Pg. 8

Valley Green Pg. 16

Ancient Medicine Pg. 27

Lean & Green Pg. 31

The Time is Now Pg. 32

Chef’s Show Off Pg. 34

Farmer Chrissie Pg. 36

Scott Alexander

Scott Alexander

Chris Peterson

Samaritan Health Systems

Dan Hereford


From The Home Office...

Lavender, Lace, Etc.An eclectic mix of beautiful things, new, lightly used, unique, and divine.Visit us for your next gift, for some-one special, or for yourself.

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This has been a fun issue to put to-gether. The valley seems like the epicenter of green! To truly cover the “green scene” in the Willamette Val-ley would take hundreds of pages (and hundreds more people!) but we think

we’ve put together a good little snap-shot of some of the favorite green issues in the valley. We do plan to expand on a few of them in upcoming issues, but for now we think we’ve got a pretty nice Green issue put together. I’m happy to say we’ve added several new advertisers to the mix and we hope you’ll do business with them and tell them you saw them in Willamette Living. We’ve been hard at work in the digital realm as well. If you have an iPhone, and don’t have the Willamette Living iPhone App, go get it today! It’s free on the iTunes store and it is a

“mini” version of the magazine with all our cur-rent feature stories, plus we’ll keep you abreast of the valley goings on with text updates (not too many of course) and you can also check the cou-pons tab for new money saving offers from our advertisers which we’ll be updating regularly. And as if that weren’t enough, we’ve totally rede-signed the web site so now it’s neat and orderly -- things were getting a little crazy on the site -- even we were getting a little confused. We hope you enjoy this issue, and please let us know what you think at [email protected].

Happy Spring!

It WILL stop raining soon!

Scott & Gayanne


“Children are Guests, asking for Directions”.

This quote of Khalil Gibran, the Lebanese-American poet, was printed on the birth announcement of the daughter of our close friends in Germany, Tizia, , 15 years ago. I always remembered it.

15 years later this baby girl is here, visiting us during spring break from her boarding school in Vermont where she is spending a school year.

Time flies, if there is one proof then it is the presence of this gorgeous girl, poised, well mannered, intelligent and a joy to have in our family. These international connections are so incredibly valuable for our children. Being able to join a family for a while, just going with the flow, no program, no special attention, just being there, that is what truly lasts.

When we saw Tizia’s parents again last summer in Zu-erich, where they currently live, it was, even after more than 10 years, as if we saw each other last week. The con-nection and the basic understanding and values we share keep these connections going and now our children are starting to enjoy them.

We hope that in the rather nearer then farther future, our boys will be able to spend time in Europe with our friends.

Oregon State University grooms a lot of international con-nections. Students from all over the world attend and a lot of them arrive without a host family or housing set up. Our dear neighbors Mary and Peter Hinckle have hosted their share of young Germans, French and many other national-ities. It hasn’t always gone smoothly, but they often started lasting friendships and surely great and fond memories.

Personal international relations, especially in these trying times, are so crucial. If Mohammed and Pierre met at a US college and spent a great time with each other, talked and discussed their young heads off, they will most likely not end up shooting at each other. Our boys learn Chinese, and with that they not only learn a language, they learn about a way of thinking, a culture and that is the key to understanding each other. International connections are fun! They are interesting! They open up minds, expand horizons, widen perspectives, they prevent xenophobia, and extinct prejudice. And boy is the food good! Feel encouraged calling OSU and offering a home for a foreign

student for the first few days after arrival before they find a permanent home for their stay. It will be a rewarding experience! Give children from other countries directions in our home town. They will never forget it! We have a lot of friends from all over the world here, all this in this amazing, small, international, wide open town of Corval-lis. Another reason why we so much love to live here!

Love to Live Here

Pegasus Frame Studio & Gallery

341 SW Second StreetCorvallis, OR 97333(541) 757-0042

Original WorkCustom FramingArt Restoration

Annette Sievert

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The Social, Environmental Ecology of Human Health Mike Waters I’m not an expert in the area of environmental ecology and sustainability. I work with the psycho... social... spiri-tual... biological ecology of... people. Historically there has always been this natural connection between man and the earth. Our personal biology has always connected in a practical, spiritual way with the terrain around us. The Greeks, and Native American cultures have taught us that we are “one with the earth”, in mind, body and spirit. But why do only so many of us focus on the environment, and this new era of sustainability? Why is this important to a small percentage of our population? Is it just the logical facts of societies harming the eco system through research done by trained scientists? Or is there some-thing deeper and more meaningful that pulls some of us to gether for these environmental causes? Is there a connec-tion here with our own personal health? Is environmental health really human “emotional fitness?”Moving beyond the quality of water, air, and toxins in the soil, is there more of an emotional / biological health dynamic that we’re not paying attention to? Hikers-back-packers, mountain-rock climbers, runners, even cyclists (Mt. bikers) have all enjoyed outdoor trails, “green spaces” long before it became public conversation to talk about planning more parks. Planting trees, creating new bike trails. This “exercise personality” population enjoys nature as their own “outdoor gym”. Is it not surprising that this cohort is very engaged with this area of sustainability?

Human physiology studies have shown that this group, and people who frequent parks with trees, and various types of vegetation have healthier hormonal levels, lower blood pressure, and a better general sense of well-being. Even hospitals and medical centers are bringing in “heal-ing gardens” with lots of plants and small trees to assist in the recovery of patients with various ailments. When you have more green spaces to observe, and move about in, you have healthier people. Even people who

are in sedentary jobs, or live in dense cities with lots of buildings and concrete, who are not biologically healthy, get healthier when given the opportunity to move in these greener environments. ( “therapeutic aesthetics”) Looking down the road Getting people more conscious and moving towards sustainability practices is very similar to helping people move towards personal health. Personal commitment and responsibility to sustainability is ALL ABOUT PERSON-AL HEALTH. People, like the earth, are really holistic eco systems. Like the earth’s environment, we have our own personal mind-body environment. Perhaps the environmental health experts, and the human environmental health experts can come together to reach a bigger population in the evolvement of a social-eco-en-vironmental health systems model. The earth, our region, our town, our personal lives depend on each other.

Mike Waters MA is the Health Promotion Director at Timberhill Athletic club. He can be reached for this and other personal and community health topics at [email protected] or 541–207–4368 Go to www.timberhillac.com for free health information

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Artisan bread, where the term artisan really means something. Didier is a true french chef, and there is no substitute when you

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April 10th 2011PRESENTED BY CORVALLIS ROTARY AFTER FIVE

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Subscribe on line! A full year of Willamette Living is only $14.00 Get all of our great articles, photography and information about our beautiful valley delivered to your door. Visit the web site today at :

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Let us help you spread the word!Advertise with Willamette Living and reach your valley audience in style.Our rates are very reasonable and you’ll love all the attention you’ll get.Call us today at: 503-608-4846


Meet Your Neighbor

Judi Saam“Meet your neighbor”, a new feature for Willamette Liv-ing! With the Inaugural Cor-vallis Half Marathon at hand, our first neighbor for you to meet is Judi Saam, a Corval-lis runner. Judi was a sport (pun intended) and met for a morning photo shoot in the rain at the CHS track.

Where: Judi lives in Corvallis with her husband Nick and Her step-son Albert.

Occupation: Data Analyst, Fiserv Corp.

Founding Member, and past president: Heart of the Val-ley Runners Club,www.hotvrunners.com

Judi’s favorite thing about the Willamette Valley: Wine!

What is Judi looking forward to? “Planting my garden”

We wish Judi great success in the marathon, go Judi go!


Oregon wines have a special feel. As winemaker Melissa Burr of Stoller Vineyards describes, “Oregon’s progressive edge sets it apart.” At Enoteca, we support local wineries because they produce gorgeous, high quality wines – and because they are taking action to keep Oregon vineyards healthy and productive for future generations.

Running a vineyard is naturally based in the land – where keen observation and response to the earth’s cycles is expected – but some wineries hold themselves to a higher standard of stewardship than others.

Three of my favorite wines are produced by wineries that have taken this extra step. The overwhelming message they give is ‘think holistically.’

Brigadoon Wine Co. – Pinot BlancChris Shown described his less-is-more approach to his family’s vineyard. “We do things today we never would have thought of doing 30 years ago,” he explains. He remembers “not a weed” in the vineyard when working his dad’s land in Napa in his youth. These days, Chris appreci-ates diverse plants on his land that encourage beneficial insects.

By building their new tasting room out of ICFs (integrated concrete forms), the Shown family will create a space that requires little to no heating or air conditioning to stay at a constant temperature, saving energy. They have also chosen to certify their vineyard with LIVE (Low Input Viticulture and Enology), a rigorous local sustainability certification. As Chris puts it, “the world is bigger than just Junction City, Oregon” and the thoughtful way the Shown family is doing business epitomizes the big-picture, long-term view of Oregon wineries.

Left Coast Cellars – Latitude 45 Pinot NoirLeft Coast echoes Brigadoon’s ecological strategy by preserving old growth forest on an entire third of their land. “People don’t often get to see all of the property,” explains Ivy Hover, something the winery hopes to change this April during their month long Earth Day celebration. For example, birders will be welcomed to observe the

healthy population of birds of prey in the area (natural pest control) that are supported by preserved forest.

There are technical advances at their vineyard as well. They completed the Oregon Environmental Council’s Carbon Neutral Challenge, installing 83kWs of solar panel arrays that power the winery and irrigation. As a Carbon Neutral Winery, Left Coast gives energy back to the grid throughout the year.

This preservation and energy generation paired with a discount for returning empty wine bottles to Left Coast, displays the diversity of options available to wineries.

Stoller Vineyards – SV ChardonnayThe driving force of sustainability efforts at Stoller is straight-forward – they want to make sure that they are do-ing things the best way they can. And that means support-ing the social and economic realities of a winery, along with the ecological, by creating what winemaker Melissa Burr calls “a holistic product.”

As well as becoming the first LEED (Leadership in Energy and Environmental Design) Gold Certified winery in the country, Stoller works to create what they call a “sustain-able workplace.” This positive business culture focuses on the needs of the workers as individuals, cultivating their career growth along with the vines.

This focus on balance recognizes that true sustainability must include healthy people, healthy profit, and healthy planet.

Wait, there’s more!There are many more Oregon vineyards making outstand-ing advances sustaining our beautiful land and communi-ties. Check them out at Enoteca: Tyee, Abacela, Airlie, Durant, Bethal Heights, WillaKenzie, Troon, and Maho-nia.

Holistic WineTaking the Big Picture View in Oregon Marissa Matsler

Valley Wines


The frog does not drink up the pond in which he lives.”–Native American Proverb

My wife just asked if I wanted to go have fish & chips; as a Lennon & McCartney song lingers in the background. This got me suddenly thinking of synergistic parings. Like peanut butter & jelly some combinations are just meant to be -– almost as if the forces of nature are in cahoots to manifest something greater than just the sum of the parts; and have the potential for a match made in heaven. The aging population and the green movement are two seem-ingly unrelated global conditions that are on the rise.

Green Aging in Place: 4 Components

Aging in place and green construction / remodeling are two mega-trends for the 21st century which act synergisti-cally to help older adults remain independent and healthy while supporting the environment. The 4 components of green aging in place are, Green Strategies, Universal Design, Assistive Technologies, and Traditional Neighbor-hood Developments (TND):

#1 Green strategies for the home generally consist of 5 elements

1. Environmentally friendly construction- Using renew-able materials and recycled content, as well as home design/orientation that takes advantage of natural light.

2. Energy saving- Use of energy-efficient bulbs, applianc-es, windows, and water heating systems with ENERGY STAR ratings.

3. Water conservation- Replacing old (or buying new), faucets, showerheads, and toilets with low-flow fixtures, tankless water heaters, low-volume irrigation systems, rain water collection systems, and hot water recirculation systems.

4. Healthy indoor quality- Use of low- VOC paints, fin-ishes, and wall papers, heating and AC ventilation systems sized for efficient and properly vented home, bathroom-kitchen fans to cycle fresh air.

5. Outside the house- Preserving trees and other native vegetation, landscaping with plants appropriate for the cli-

mate—and grouping according to water needs, limit solid surfaces like concrete in exchange for permeable surfaces life gravel whenever possible.

#2 Universal DesignUniversal design is the creation of environments and products which are meant to usable by all people to the greatest extent possible, without the need for adaptation or specialization.Universal design is the legacy of the late Ron Mace, FAIA, and founder of The Center for Universal Design at North Carolina State University. His vision of a world accessible to everyone regardless of abilities is realized through a set of 7 design principles:

1. Equitable Use – The design does not disadvantage or stigmatize any group of users and is marketable to people with diverse abilities.

2. Flexibility in Use – The design accommodates a wide range of individual preferences (i.e., L/R handed) and abilities; provides choice in methods of use.

3. Simple and Intuitive Use – Use of the design is easy to understand, regardless of the user’s experience, knowl-edge, language skills, or current concentration level; eliminates unnecessary complexity.

4. Perceptible Information – The design communicates necessary information effectively to the user, regardless of ambient conditions or the user’s sensory abilities; uses pictures, audible, or tactical methods.

5. Tolerance for Error – The design minimizes hazards and the adverse consequences of accidental or unintended fatigue; elements most used should be most accessible, or fail-safe features included.

6. Low Physical Effort – The design can be used efficient-ly and comfortably and with a minimum of fatigue.

7. Appropriate Size and Space – The appropriate size and space is provided for approach, reach, manipulation, and use, regardless of the user’s body size, posture, or mobil-ity. Universal Design ranges from the built environment (i.e., ramps and rails) to personal items (i.e., OXO uten-sils).

#3 Assistive Technologies

Staying Put is as Green as it Gets!Patrick Roden Ph. D


Computerized ubiquitous monitoring systems (tele); as well as other assistive devices which facilitate aging in place.

#4. Traditional Neighborhood DevelopmentsNeo-traditional neighborhoods or what have been termed Traditional Neighborhood Developments, are another piece of the green aging in place puzzle. A TND contains some of the following elements:

-Town centers and shops within walking distance-Housing of different types to accommodate families of varying sizes/circumstances-Multi-generational-Porches on homes-Narrow pedestrian-friendly streets-Locations on transit/bus lines-Mixed-use (commerce and residential)

TNDs are an alternative to urban sprawl and auto depen-dency. This preserves countryside and farm land while de-creasing suburban-isolation of older adults aging in place.

Aging in place is green and supports sustainability by

remodeling verses tearing down to rebuild. Further, green includes living in a healthy environment which is essential as older adults face increasing infirmities.

The blending of aging in place with green elements, universal design, assistive technologies, and traditional neighborhood developments, results in homes/neighbor-hoods which are safer, healthier, beautiful, comfortable, more valuable, and support the environment.

Aging in place and Green are here to stay.

Rod Terry

Designs Beautiful Homes

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The green issue... Not just this particular copy of Willa-mette Living, but an actual issue around the world since the 1960’s. Revisited over the years with increasing levels of interest and urgency. First it was just the counter-culture, the “hippies” -- or, depending on your view, the enlightened pioneers who once drove a VW Bus to follow the Greatful Dead, (now replaced by the Prius to drive to the office.) Today, love or hate it, green is pretty much everywhere.

The Vietnam era, was the first time there was widespread questioning of our American way of life. American con-sumerism was the way to go prior to the youth of the 60’s questioning, among other things, Corporate America’s disregard for all but the bottom line.

Of course there had been their parents and grandparents, survivors of world wars and the great depression, who had been trained by curcumstance to be frugal, thrifty, and although they didn’t give it any thought, to live pretty darned sustainably. “Waste not want not” was their motto, growing their own food, canning for the winter, and if it was chilly they’d put on a sweater -- which they’d knitted, by candle light, from candles they’d made, from honey-comb -- from the bees they kept for honey! Walking 25 miles to school, uphill, both ways, we all heard about it.

But those times were hard, really hard, and it seemed in the 50’s that all that unpleasantness was behind us thanks the the miracle of science, plastic, modern and efficient farming, super highways and cars boasting 400 horsepow-er, air conditioning, suburbs, corporate superiority, and healthy cigarettes. Deran Stevens drove his GTO to the of-fice every day, where everyone smoked, drank scotch,and looked forward to the evening’s chuck roast, and that was pretty much it. We all watched Bewitched as kids and everything looked pretty cool, right? Well, now we know... there were a few things we thought were good ideas that turned out to be maybe not so great. Unfortunately, wig-gling our noses won’t just fix it. Esmerelda is in the house, and we need Dr. Bombay!

This month is Earth Day number 41. Originally founded by US Senator Gaylord Nelson in response to his visit to the oil spill off the coast of California at Santa Barbara in 1969. The intent then was to expose and stop the biggest domestic polluters of the time. Those who were causing massive environmental degradation. Earth Day has since become a global celebration of “Mother Earth,” but how much has changed, really? Well, if you’re lucky enough to

be in Oregon, a lot. If you’re a fisherman in Louisiana, it’s probably a tough sell since the corporate oil villains are still at it in your backyard.

Corporate America HAS made some huge changes in many regards, there are no longer rivers that catch on fire, and vehicles have come a long way - even if they are still, for the most part, powered by fossil fuels. Even giant superstores, are working on reducing fuel usage in their truck fleets and improving the efficiency of their opera-tions. But “the world’s largest retailer” remains so because people shop there -- constantly. You can guess who that is...

I know for me at least the past several years have been kind of an eye opener, with the economy tanking, the trade deficit with China now being a number that doesn’t even seem like a REAL number, (23,300,000,000 IN JANU-ARY) wars in countries where oil is - purely coincidental of course, and the mortgage crisis with the accompanying wall street bailout... I’m wondering if maybe we should look at tightening the belt? Just a bit? Perhaps we actually don’t need to try to buy everything in sight!

Many of my generation, (40-somethings) were raised to think nothing of high-horsepower cars, using the woods as a playground for off road vehicles, eating fast food, smok-ing, shopping as recreation, catching our limit, big houses, and “he who dies with the most toys wins.” But now, we can’t stand behind many of these ideas -- more than one of which I am definitely guilty of practicing.

The debate rages on between the liberals and the repub-licans, Al Gore and Arnold Schwarznegger, Science and conjecture.

But this article is not about pointing fingers, or what might happen, it’s about what is happening right here, right now in the Willamette Valley. Whether you believe climate change is happening or not, you’re a vegan or one who loves grilled salmon and elk sausages, if you drive a bi-cycle or an SUV, the concept of sustainability is here and will affect us all in a big way.

It seems like 5 or so years ago there was the big craze “we’re all going green!” A national trend, a buzzword, and mostly a marketing slogan. We all set out to “go green” but once we declared our intent to go there, we weren’t sure where green was? Then, our declaration to go green was followed by a lot of people thinking “OK, so what?”

So... what? With the collapse of the economy, a lot of

Valley Green


Mayor Kitty Piercy of Eugene, (Left)and The City of Eugene Sustainability Liaison Babe O’Sullivan.Working to Keep Eugene “The Emerald City”


people lost their sense of humor with “going green” and the focus became more of a “show me the facts” attitude. The idea of going green has become more focused on sustainability, a common sense look at what we’re doing, what’s the effect, and if we don’t like what we see, how do we change it -- for real, and in a way that makes sense over the long haul.

Green and sustainable demand a very long list of factors to consider to get it right. For example, we’d been flirting with the tagline for Willamette Living “where the grass re-ally is greener” but it soon dawned on us that grass really isn’t green... well, it’s green but it’s not GREEN, you get the idea. It’s like that for a lot of things once you look at them in terms of sustainability, most things in fact. So you have to consider what you’re going to consider! For this article, here’s what we’ve come up with:

green building -- some say buildings are the biggest consumers of power, way ahead of vehicles. Residen-tial construction, green building in particular, is a huge focus here in Oregon. So are we doing it right? Or are we wasting resources for no good reason? We looked at two concepts which seem to have it right, The Pringle Creek Development, in Salem, and a private residence, also in Salem, which has been certified by “passive house.” Passive House is not your father’s idea of passive solar where shirtless longhaired guys stacked up materials, with lots of Southern exposure, and coated them with mud. Passive House refers to a European design / engineering concept in which a house is built with a super-insulated shell demanding far less effort to heat and cool the interior -- in some cases a certified passive house is heated simply by the occupants! Unbelievable, but true, and the method makes for a very nice house as you’ll see in our photos.

We also spoke with Valley movers & shakers in the public sector: Various publications regularly tout Eugene (Or-egon’s 2nd biggest city) as THE place to live for vari-ous reasons, not the least of them being environmental consciousness. We took a meeting with Eugene’s Mayor, Kitty Piercy and the city’s sustainability coordinator, Babe O’Sullivan and discovered as far as a sustainable city outlook goes, Kitty and Babe have got it going on (with names like theirs, how could they not?).

Corvallis, around 1/3 the size of Eugene, is also a media darling -- frequently in top ten lists, and lists of best small towns. Not to leave out our home base, we tracked down the City of Corvallis’ Sustainability Coordinator Linda Lovett. Those “list compilers” might be right! The City of Corvallis is also taking some real steps to secure a sus-

tainable future. Also in Corvallis, we took a look at the goings on of Corvallis Sustainability Coalition, a group of concerned private citizens who are a sustainability force of nature - so to speak.

In Portland we made a quick trip to the wonderful Italian restaurant Nostrana, and spoke with Chef Cathy Whims, who sources a lot of local ingredients. We discovered Cathy via a Travel Oregon video on YouTube (search YouTube for “travel oregon cheese week”) featuring one of our favorite farmers, and regular contributor, Chris-sie Zaerpoor at Kookoolan farms in Yamhill, a model of sustainable farming.

Transportation: Dan Hereford, local bike peddler, really, he sells bikes, wrote a piece for us about bikes as transpor-tation which we think you’ll like.

So kick off your Birkenstocks, make yourself a cup of green tea, and settle in for the scoop on Valley Green.

Municipalities

Eugene, the home of University of Oregon, the birthplace of Nike, always forward-thinking, is right on top of the sustainability issue. We met with Mayor Kitty Piercy, and City Sustainability Liasion Babe O’Sullivan in Eugene on a rainy afternoon in March. The Mayor’s office is open and airy, there are potted plants, it’s comfortable and we sit at her round table by the window. Mayor Piercy began by saying she is very proud of the way the City approach-es the issue of sustainability by what she referred to as the “lens of the triple bottom line.” She went on to explain what she meant by this is that when looking at sustain-ability issues, Eugene looks at them in terms of environ-mental impact, economic impact, and social impact. The three of which are not always an easy fit; decisions are a balance of the three. One of the major discussions right now in Eugene is the transit system -- which will decrease congestion and carbon emissions in the future, but will have various impacts during construction. The city is in the process or looking at the triple bottom line in relation to the transit development project -- while keeping the citizens and various groups of the population happy and standing behind the transit system upgrades. Another huge discussion in Eugene is the “Envision Eugene” discussion. Envision Eugene looks at a 20 year planning horizon. This discussion involves hundreds of hours of city planning, and discussion about urban development, transportation corridors, urban infill -- denser living without destroying lovely existing neighborhoods, urban growth boundaries (UGB), and the list goes on. Babe O’Sullivan made note


Fighting the good fight in Corvallis,

City of Corvallis Sustainability Supervisor, Linda Lovett (above)and the Corvallis Sustainability Coalition Facilitator, Annette Mills. (L)To learn more about the Coalition visit their beautiful new website:

www.sustainablecorvallis.org


of how the City is reviewing what is in planning circles called the “20 minute neighborhood” where shopping, work, dining, entertainment and such are all close-in to eliminate the constant need to drive everywhere. The city is, according to the Mayor making good progress toward sighting multiple unit dwellings within the current UGB.

Eugene has adopted a “climate action plan” as of sept 2010. A number of cities are now moving in the same di-rection. The plan is to prepare for coming climate change impacts. Not only reviewing fuel use for city vehicles, but also to prepare for an influx of what Babe referred to as “climate refugees” people for example, who eventu-ally find their current locale too hot or cold, and move to Eugene. Another factor under consideration is a coming increase in storm activity - more significant, more violent storms which will demand increased capacity to manage storm water in the city. Mayor Piercy pointed out how some neighboring cities are having trouble meeting their water needs right now. It seems hard to believe after the Spring we’ve had so far, but apparently there are cit-ies without enough water in Oregon. Mayor Piercy also recalled how she’d been to Alaska and seen the melting glaciers and had spoken with the local officials who told her the bark beetle there, which normally breeds every 2 years has now begun to breed more frequently as a result of higher temperatures. Great if you’re a bark beetle, not so much if you’re an Oregon pine tree!

On a more positive note, the Mayor pointed out that with changing conditions come new opportunities. She said how historically there has always been the argument that one can not be pro-environment while being pro-business as well. Consequently, the city of Eugene has put forth a sustainable business initiative wherein the city takes a hands-off approach and allows business to grow with the cities encouragement to promote sustainable practices. Out of that framework came all sorts of things involving local foods, jobs, and sustainability in the marketplace. A classic win-win. Babe also pointed out that sustainability is also a value proposition for many business’ in terms of money saved through efficiency.

Another cool development in Eugene’s “green sphere” is Lane Community’s partnership with the city to build a sustainability learning center downtown.

The city of Eugene has developed a tool to help review the triple bottom line principles. This tool is basically a series of questions to help decision makers to thoroughly evaluate the issue at hand. The tool is in constant flux and development is on-going with the city of Eugene’s deci-

sion making process.

Another interesting thing Mayor Piercy told us was that she was among the first 22 signers of the climate protec-tion agreement with the mayor of Seattle. Eugene met the Kyoto protocol early on. But it then became clear that as the city continues to grow, steps need to be taken to keep the city in line with the protocol. She said she signed the agreement thinking to herself “of course we’ll sign” then when she got home, the public works people came to her and asked “what do we need to do” - so her take on the situation was that if someone takes the initiative to start the process, people are eager to make changes to reach a more sustainable city.

We also discussed the idea of high speed rail between the Willamette Valley and Vancouver, it’s a long way off at his point, but it’s on the table. Mayor Piercy is a big fan and said if she had a magic wand, she thinks nothing would help bring jobs back to our country faster than develop-ing the railway infrastructure, “you can’t build it overseas, you can’t outsource it, it all needs to be done right here in America.” We heartily agree, and hope she’s able to find that magic wand.

Corvallis:

We met with the city of Corvallis Sustainability coordina-tor, Linda Lovett on (surprise) another rainy afternoon in March. Linda is part of the public works staff, and we met at the public works building near the river.

Linda has been on the job with Corvallis since 2006, and she gave us the scoop on the progress made in the city of Corvallis.

The original sustainability policy, created in 2004, in the city of Corvallis was focused on internal sustainability. The idea was that the city needed to “have it’s own house in order” before branching out.

Originally, there was a lot of good work going on, but sustainability practices were very compartmentalized with little sharing of best practices between departments. When Linda came aboard in 2006, part of her job was to stan-dardize city sustainability processes. Since then she’s been working on a sustainability management system based on the framework of the international standards organiza-tion’s sustainability system (ISO 14,001). ISO 14,001 is largely an environmental management system and is used in many regulated industries to help assure compliance with environmental regulations. Regulated industries such


as waste water treatment for example, a heavily regulated industry.

Linda had just completed and presented her annual report and reported that the city of Corvallis is doing well in meeting it’s goals -- some of which look all the way out to 2020. She did say that things which seem like they will be pretty fast at the onset, aren’t, but now that systems are in place, things will go much more smoothly. Not that any-one or thing is to blame, it’s just that quantifying the entire operation of the City is a time consuming process filled with variables. The city has recently received funding via an EPA grant to do a citywide inventory. Linda’s job is a lot of work quantifying energy use.

She did tell me that the city of Corvallis has saved a lot of energy at the Osborne Aquatic Center and the library (for example) with new boilers and lighting upgrades. The sav-ings has not only been in buildings, but with traffic lights and outdoor lighting upgrades as well. She pointed out that saving electricity is even more important than fuel use for city vehicles, because a lot of the City power is generated using coal.

Linda said just since she’s been in her job with the city of Corvallis she’s seen a huge influx of sustainability related jobs in other departments. She confers on a regular basis with her sustainability peers to avoid “re-inventing the wheel” and to help avoid mistakes others have already made.

One of the things she’s most proud of is how the city office of sustainability has gone from a lot of negativity and skepticism, where others early-on were thinking that the sustainability department was a temporary thing, and when policy changed, it would be gone. The entire view now has turned more into an atmosphere of sharing and enthusiasm; people are sold on the concept and enjoy participating.

In Corvallis there isn’t the huge input and interaction between the city and the residents like in Eugene. Not that the city doesn’t encourage residents to participate but they just don’t really need to; enter the the Corvallis Sustain-ability Coalition, a huge group of citizens in Corvallis who are very active in many areas of sustainability.

The Corvallis Sustainability Coalition is a network of over 190 businesses, non-profits, faith communities, education-al institutiouns, local governments and individuals in Cor-vallis. The coalition is made up of a variety of what they call “action teams” each team focuses on a specific area of

sustainability. They are: Community Inclusion, Economic Vitality, Education, Energy, Food, Health & Human Ser-vices, Housing, Land Use, Natural Areas, Transportation, Waste Prevention and Water. The Coalition is very active in Corvallis and encourages locals to join in and find an action team that suits their sustainability interest.

Local Food

In the valley, there is a huge focus on local food. There is a lot of local farming that goes on and there is a big focus on eating establishments who offer delicious foods made with local ingredients. A program of the Corvallis Sustain-ability Coalition is the “Local 6” program. wherein partici-pating restaruants in Corvallis offer at least one menu item daily featuring ingredients from the 6 local counties. right now the Local 6 program has a special coupon where you get a stamp from any of the 12 participating restaruants. Then when your “Passport” is full, you can use it to take $6 off any meal at any of the 12 restaurants. The passport is available at any participating restaruant. Check the co-alition web site to see where.

One valley establishment offering local ingredients is Nostrana in Portland. (Yes, Portland is in the Willamette Valley) If you’re a simple, rustic, great Italian food fan, you need to go to Nostrana. Owner / Chef Cathy Whims is currently a James Beard Foundation Finalist for the competition “Best Chef Northwest.” Cathy has a great

The Margherita Pizza at Nostrana

Chef Cathy Whims


“food sensibility, and is very skilled at her craft, and her local ingredients definitely make a difference. We met briefly with Cathy, who had just flown in from Italy the night before, and very graciously let us get a few photos of her wonderful restaurant, and her signature dish the Margherita Pizza - “House mozzarella, tomato, basil” very simple, yet cooked to perfection. Visit the Nostrana web site at: www.nostrana.com

Green Building

The Willamette Valley, and Oregon as a whole lead the na-tion in many respects when it comes to green. Not the least of which is in all the green building that goes on here. We went to Salem to visit two of the greenest of the green. The Pringle Creek Community is a green development and you really have to hand it to the developers. They didn’t just jump on the green bandwagon as a marketing tool, they have built a truly green community with some great features. We drove out to speak with Shannon Stewart, community coordinator at pringle creek. Shannon told us

about how the Pringle Creek Community building “Paint-er’s Hall” had recently been completed and is now LEED (US Green Building Council Rating Program) certified at the Platinum level -- the highest level. The the community building at Pringle Creek generated more power than it used last year! Amazing. We also spoke about how the commercial greenhouses at Pringle Creek are used by the neighboring school for kids to learn about growing food, and then the food is actually used in the cafeteria at the school -- good for them! Finally a school doing something to avoid the dreaded chicken nuggets and corn dogs!

One of our favorite features at Pringle Creek is the fact that all the streets are made of a unique paving material that is porous. So when it’s raining, which apparently is al the time now, the streets are dry because the water flows through them and back into the ground. The dry

streets are very soothing for some reason, and are a great idea to combat run-off and erosion. There are other great

infrastructure investments the developers though of early-on. One of them is a geo-thermal loop that services the community, reducing the need for carbon-based heatiing systems, a Bio-Diesel generation plant (Flower Power Bio-Diesel), A sustainable living center, and a community garden. Pringle creek is green Nirvana for those wanting to live with like-minded sustainability supporters. Sanyo Corporation had this to say about Pringle Creek:

“Pringle Creek Community™ is one of the most sustainable communities in Amer-ica, integrating green building, energy efficiency and respect for the natural environment. Pringle Creek Community utilizes innovative sustainable products and technologies in order to achieve its mission of developing a neighborhood that values community, green innova-tion and nature, and provides residents with an infrastructure and technologies to reduce their impact on the environ-ment.”

Painters Hall - Leed Platinum!

Community Greenhouse

Shannon Stewart


To take a look at the Pringle Creek swing by the com-munity office at: 3911 Village Center Dr. SE in Salem (by bicycle of course) Or, visit them on line at: www.pringlecreek.com

Passivhaus

Or the less cool sounding, “Passive House” as we call it here in America was our next stop on the green build-ing trail in Salem. We had heard about Passive House, but hadn’t really looked at the concept. Boy were we impressed, what a great idea! And so simple, you’d think someone would have thougt of it years before they did!

Originally developed by two European Professors, Bo Adamson of Lund University in Sweden, and Wolfgang Feist of the Institut für Wohnen und Umwelt (Institute for Housing and the Environment, in Germany). The idea is: a super-insulated air tight shell that can dispose of tradition-al heating and cooling systems. There are specific require-ments called for in the “Passive House Planning Package” developed in Europe. The specific design requirements call for lots of technical data, energy and heat loss require-ments. Once certified, a Passive House can boast some pretty amazing improvements over traditional construc-tion.

The pourous streets at Pringle CreekOne of the green homes at Pringle Creek

Summer at Pringle Creek


To date there are only a handful of Passive House certi-fied homes in the United States, but we’re guessing that will be changing rapidly with such a great system and the huge cost advantages to be gained. The 5th North American Passive House Conference was just held in Portland last November, and a tour bus full of people came to salem to take a look at this house! The home owners, Sarah Evans and Stuart Rue a young couple who used to live “just down the street” are very enthusiastic about the house and seem to want everyone to know the benefits of this fantastic construction technique. We can’t fault them

for their enthusiasm -- it really is cool. Well, cool in the summer and warm in the winter -- with no furnace. The Passive House is so well insulated and sealed that there is no furnace and heating is achieved through a few alterna-tive sources such as via solar gain, using a blow dryer, a recirculating hood vent over the range, and even by only the body heat of the occupants! Stuart and Sarah told us the cost to build the house was very reasonable and Stuart added that if one is interested in building green, the Pas-sive House method can’t be beat in terms of cost both in the construction costs and in the vast energy savings once the home is completed. Another benefit of their home is it is very quiet inside due to the super-thick walls.

Some of the benefits of a Passive House:

• Construction Costs of only 10 - 15% over conventional construction.

• Energy savings of up to 90% depending on your climate zone

• Fresh, Clean interior air quality due to the filtration of the controlled air exchanges.

• A passive house, with the ventilation system totally off will lose only about 1 degree per DAY in the winter.

• Great solar gain through the use of triple glazed, windows.

Stuart and Sarah, with Pippin at the kitchen island

Passive House, Passive Cat

Love the Cool Stair Steps and great use of color.


Some of the other features are the heat exchanger which warms the incoming air using the outgoing air. A copper coil about the drain pipe that warms the incoming water - with the outgoing water, a custom doggie door (that meets insulation requirements) for Pippin to come and go, as he sees fit. Some of the construction techniques used to seal the home are very detailed, the builders went as far as ot tape every joint where the wall sheeting meet with special air sealing tape that is super sticky and will last in the elements, they used silicon boots around every pipe and wire that penetrated the shell, there are framing methods employed that create what is know as a “thermal break”

so cold cant come in through a continuous piece of wood. The entire house is wrappet in EPS (foam) and there is a TON of insulation, so it’s like being inside a giant Ther-mos. Very cozy!

The Passive House is a very intriguing development and it’s fairly new in the United States. We’re sure you’re go-ing to see more of them. In terms of green building, it’s hard to beat being able to realize the cost savings right away because you can trade in the old furnace and heat-ing system for the new techniques and lots of insulation. When you aren’t buying a furnace, you’ve got some extra greenbacks to make some great improvements - even a super-sealed doggie door!

So the next time you’re in Salem now you know, that among the unassuming houses on the north east side there sits, quitely, among the normal housing stock, Super House! For more information on Passive House design and construction visit the web site at:

www.passivehouse.us

General Contractors: Bilyeu Homes Inc. SalemLarry and Blake Bilyeu 503-510-9872www.bilyeugreen.com

for more please also visit: www.seriouswindows.com/residential-project-gallery/bilyeu-homes.html



Ancient Medicine,

New Applications "We go back to the older acupuncture texts to reinterpret,

to rediscover what is applicable to modern times."

For thousands of years, people have used acupuncture to treat and prevent disease. With a continually growing body of scientific research to verify its efficacy, Western medi-cine now recognizes the powerful effects of acupuncture.

While Western science has yet to identify exactly how acupuncture works, the generally accepted understanding is that pain and disease is caused by either an imbalance or a blockage of the energy circulating in the body. Acupunc-ture restores the proper flow of energy, called qi, thereby returning the body to balance.

The Acupuncture Experience Seishiro Hokazono, a licensed acupuncturist for Samaritan Health Services integrative medicine clinic Heartspring Wellness Center, located in Corvallis and Albany, said, “Acupuncture is a different type of medical journey. It’s about the patient looking for guidance and us taking a journey together.”

This holistic approach treats not only physical complaints, but also emotional, environmental and lifestyle conditions. The course of treatment is usually between six to 15 ses-sions, depending on the person’s condition.

Treatment consists of thin, single-use, sterile needles inserted at specific places, called acupoints, on the body. These points are carefully selected by an acupuncturist ac-cording to the patient’s unique history and needs.

Even the most needle-phobic patients need not worry. “Acupuncture needles are solid, not hollow, and they are as thin as a hair,” said Hokazono. Most patients find acu-puncture to be relaxing or energizing, depending on their body’s unique response.

“The risks of acupuncture are quite low, making it an ideal therapy,” said Hokazono. Some acupuncture treatments in-volve more than needles. A few of the techniques available through Heartspring Wellness Center include:

Electroacupuncture: A procedure in which pulses of

East Meets West: Acupuncture in Healthcare Today

Seishiro Hokazonolicensed acupuncturist for Samaritan Health Services integrative medicine clinic Heartspring Wellness Center, located in Corvallis and Albany


weak electrical current are sent through acupuncture needles into acupoints in the skin.

Trigger point acupuncture: The placing of acupuncture needles in a place on the skin that is away from the painful part of the body. Trigger points have to do with referred pain—pain that is not felt at the site of injury, but is sent along nerves and felt elsewhere in the body.

Acupressure: A type of massage therapy in which the fingers are used to press on an acupoint.

Moxibustion: A type of heat therapy in which an herb is burned over the body to increase the flow of blood and qi. The herb may be placed directly on the skin, held close to the skin for several minutes, or placed on the tip of an acupuncture needle.

Cupping: A procedure in which a rounded glass cup is warmed and placed upside down over an area of the body, making a vacuum that holds the cup to the skin. Cupping is used to increase the flow of blood and qi. It is believed to open up the skin’s pores and allow toxins to leave the body.

A Wide Range of Benefits Hokazono, along with Samaritan acupuncture providers Linda Taylor, ND, LAc; Lisa Battaglia, LAc; Xiaowei (Rose) Tian, LAc; David Myers, DO; and Pamela Chapin,

MD, treat patients with a variety of conditions. While acu-puncture is most notably used for pain management—with the majority of patients seeking relief from chronic back pain—it can help in a host of other areas, such as:

Stress – anxiety, depression, poor sleep, post-traumatic stress disorder (PTSD), stress management

Respiratory – common cold, allergies, sinusitis, cough, asthma

Digestive – constipation, diarrhea, abdominal pain, colitis, ulcers

Women’s health – PMS, painful menses, menopause, infertility

Heart – palpitations, poor circulation

Autoimmune – chronic fatigue, rheumatoid arthritis, multiple sclerosis, lupus, HIV/AIDS

Recovery assistance – post-stroke rehabilitation, post-partum recovery, post-surgical recovery and pain manage-ment

Ancient Medicine, New ApplicationsWith Western health care recognizing the value of inte-grating acupuncture into its breadth of offerings, Hoka-


zono noted, “We go back to the older acupuncture texts to reinterpret, to rediscover what is applicable to modern times.”

For patients with cancer, acupuncture helps combat the nausea and vomiting side effects of chemotherapy. It also decreases hot flashes (often caused by hormone therapy), fatigue and other cancer-related issues. In terms of pain management, acupuncture can be a powerful tool for patients who want to decrease or eliminate their need for narcotics to control pain.

Another new application for this ancient healing treatment is using it for children with Autism Spectrum Disorders. In a randomized, double-blind trial, acupuncture improved language comprehension and self-care abilities for chil-dren with Autism Spectrum Disorders.1

Even the U.S. military is using acupuncture to treat sol-diers suffering from PTSD. Hokazono explained that with PTSD, “Your body is taking you back to the stressful time. Acupuncture settles the body in the present, not in the past.”

Truly Integrated HealthcareAt Heartspring Wellness Center, in Albany and Corvallis, both practitioner and patient work together using conven-tional Western medicine, Eastern medicine practices and other manual therapies as well as movement, mind-body and natural therapies to promote health of the mind, body and spirit.

This is known as “integrative” medicine, with comple-mentary approaches used alongside conventional medicine to help patients manage symptoms and increase wellness. For many, it’s simply the best of both worlds.

Hokazono commented that at Heartspring, “We have an occupational therapist, dietitian, primary care provider, psychologist—everybody is here to take care of one pa-tient, so the patient doesn’t have to go to all these different places.” Other services at Heartspring Wellness Center include counseling, osteopathic manipulative treatment, massage therapy and naturopathy.

Hokazono himself specializes in using a combination of acupuncture, Chinese herbs, dietary counseling, moxibus-

tion and lifestyle counseling to produce the bal-ance each patient needs to heal.

Like his colleagues, Hokazono is passionate about wellness and healing, and he’s pleased to be a part of Samaritan’s health care network. “We think integrative health is here to stay,” he said. “It’s good for people to have choices.”

1 “Randomized controlled trial of electro-acupuncture for autism spectrum disorder,” Alternative Medicine Review, by Virginia C.N. Wong, Wen-Xiong Chen, Wu-Li Liu, June 2010.


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The Lean Green Transportation MachineDan Herford

Bicycles have long played an important role in the life and economy of the Willamette Valley. Multiple bicycle manufacturers and related industries have established themselves as part of the economic fabric of the region. Cyclists of all ages ride daily for transportation, for fitness, for competition, and just for fun. Bicycling is part of the identity of the Pacific Northwest, and of the Willamette Valley in particular.

Today, as issues of the environment, economics, world politics, and the rising cost of gasoline weigh on the minds of Valley residents, the humble bicycle sits quietly, offering a respite from the gloom, waiting patiently to be pedaled forth as an important part of the solution to these problems and more.

Commuting by bike is the first thing that comes to mind for many as they consider how to take advantage of the many benefits of bikes. But, as quickly as it enters their minds, the idea is often expelled with thoughts of rain and sweat and distance and hills and cargo and traffic. It is not the purpose of this short article to address all of those is-sues, but if you live within a reasonable distance of work, school and shopping destinations, the barriers can be overcome with the right knowledge and equipment, and a resolve to get past the initial hurdles.

But, no matter whether you’ve considered commuting by bike and embraced it or rejected it, don’t stop there in your thinking. There are many other ways to benefit from the leverage of the cranks and gears.

Do you own or manage a business? You can provide incentives for employees to travel by bike. From simple things like secure parking to shower facilities to training opportunities to financial incentives, you can encourage others to trade petrol power for pedal power, improving their health and reducing your parking lot congestion at the same time.

Do you have customers or clients who travel to your place of business? Make sure you are accommodating cyclists. At a minimum, provide secure and convenient bicycle parking. People who have chosen to go car-free or car-lite often have more disposable income available. Don’t miss out on their business.

If your organization delivers things locally, or if you need to move people or things within a small geographic area,

like within a city or on a campus, consider a fleet of bikes instead of automobiles. Or add bikes to your existing fleet to give options. If you need to move bulky items, there are a myriad of cargo bikes available, and a surprising number are built here in our area.

Bicycles are not the cure to every ill, but they are an ef-fective solution to many problems, and a handy symbol for the kind of positive action that can make a difference. So, encourage those businesses and individuals who are already pedaling away, and hop on a bike if you can. Sup-port the local economy, reduce your dependence on im-ported petroleum and unstable governments, reduce your load on the environment and infrastructure, save in capital costs, and have fun in the process.

Learn more at www.csbikestowork.com or call (541) 740-0497.

Visit For Yours, a specialty gift shop filled with one of a kind items. Featuring local artisans, porcelain, china, linens, jewelry, cards European soaps, specialty foods,

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Two Corvallis men, Chris Vitello and Paul Nash have taken the green economy onto their own hands and have begun an industry whose time is now. Both of them have worked at the Corvallis location of high-tech giant Hewlett Packard for years. Their careers at HP have put them both in good stead to invent a product that is long overdue.

In addition to their work at HP, the ambitious pair have created a wonderful company in Corvallis.

After years of training, and corporate “encouragement” to gain knowledge, the pair felt like they had come to a fork in the road, so to speak. They both had become so knowl-edgable in their field, that they felt it was time to do some good - beyond providing the world with ink cartridges for their printers.

The sharpest knives in the drawer...

What the pair came up with is a company called “EcNow Tech” explaining the time is now for ecology technology. What EcNow Tech does primarily, is manufacture a line of disposable, compostable cutlery. They are just like plastic forks and knives, only if they meet with the right condi-tions - aerobic decomposition in soil, they will break down into inert matter -- unlike their plastic predecessors which,

The Time Is Now!Clever locals working to save us from plastic waste.


like it or not, last... forev-er? They have produced quite an amazing product in their temporary cutlery. They explained that even if you put them in the dishwasher, they will last; it’s not until they meet with the right conditions do they break down. You can sit an EcNow Tech fork on the counter, and it will be fine, but sit one in warm soil, and it’s days are numbered.

Another winning feature of their cutlery is that it’s made from corn, rather than from petroleum, like plastic. It boggles the mind that corn is used to produce these smooth, nice looking, sturdy pieces of disposable cutlery. Last I heard, the only thing

we made from corn was tortilla chips -- of course the Ph.D in materials science probably helps.

The company is doing well and is increasing it’s customer base. EcNow Tech has a number of local customers who

take their shipments of the planet-friendly cutlery on a regular basis. The local cli-ents receive their shipments, of course, by cargo bicycle delivery.

EcNow Tech is also the parent company to The Earth Smart store in Corvallis where con-sumers can find a vast range of sustainable products from products for baby, to home im-provement materials. The Earth Smart Store, and EcNowTech manufacturing have recently moved into one of the great old spaces along the Corvallis riv-erfront. When you’re visiting the Farmers Market this Spring, we recommend you stop in and stock up on knives and forks for summer dining al fresco. While you’re there you might also talk to them about “greening your home” or pick up a gift for a friend. The Earth Smart Store is filled with stylish and fun stuff, and we think they’re right, the time IS now for ecology technology.


Have you noticed? “Local” is everywhere. It’s sprouting on menus, grocery shelves and in businesses of all kinds.

When it comes to local foods, the Willamette Valley is a veritable cornucopia. Thanks to a robust local foods move-ment, the number of farmers selling their crops directly to their neighbors has mushroomed, as have small food businesses and processors. It used to take a lot of effort to gather ingredients for an all-local meal, but not anymore.

Well, sure, you’re thinking, but not this time of year. Oh yes, even this time of year. An exciting way to learn all about the wealth of food available, even this time of year—and what to do with it—is at the 2nd Annual Chefs’ Show-Off on Sunday, April 10th at Linn-Benton Community College’s Culinary Arts workspace: the Cafeteria and Dining Commons. Four regional chefs will compete to show you just how creative one can be when presented a table full of all-local ingredi-ents. Hosted by Ten Rivers Food Web and LBCC’s Culinary Arts Department, the event introduces farms, ranches, fish-ers, processors, and food-related businesses and organiza-tions from Linn, Benton and Lincoln counties to everyone who eats. They’ll offer tastes of their products and chat with you about how to use them and where to find them. Passports to sample wine, hard cider and beer will be available for purchase, as well, for those 21 and over.

Competing chefs this year are: Michael Waliser from Newport’s Saffron Salmon, OSU Catering Chef Nathan McClure, Jason Devrouax of Clemenza’s in Albany and Chad Pope of Cappies Brewhouse in Albany. Last year’s winner was Chef Matt Bennet of Sybaris Restaurant in Albany. His competitors were Chef Charlie Branford of Local Ocean Seafood in Newport, Chef Scott Shufelt of Fireworks Restaurant in Corvallis, and Matthew Woods of the Mennonite Village in Albany. But everyone who competed and attended won on various levels – from inspiring hundreds with picture-perfect dishes to discover-ing unimagined foods, such as artisan breads – plus the local grains it was made from.

How It Works At 2:00 p.m. the chefs will be introduced by former chef and now famous OSU soil scientist, James Cassidy. Then they’ll be presented a table full of produce, meat, herbs, eggs, mushrooms, dairy products, grains and other items contributed by local farms, ranches and food processors. They will chose what they wish to use and head to their assigned work area where they will be assisted by a cu-linary arts student as they prepare their dishes. They will have one and a half hours to prepare a complete entrèe and present it to the judges. The chefs will not know ahead of time what ingredients they’ll have to work with, but most are familiar with what is available locally this time of year, so will have a an idea of what they might expect. Their plates will be judged on presentation, flavor, taste, texture, and creativity. Two of the judges this year were among the competing chefs last year: Scott Shufelt of FireWorks Restaurant in Corvallis and Charlie Branford of Local Ocean Seafood in

Chef’s Show OffThe Second Annual Chef’s Show OffChris Peterson

Michael WaliserChad Pope Jason Devrouax Nathan McClure


440 NW Elks Dr.Corvallis, OR 97330

(541) 752-2222

www.theregentseniorliving.com

“People Who Care… Caring for People”Senior Independent Living

Our philosophy of service encourages an active and independent senior lifestyle that supports residents’ privacy and dignity. Our community environment is rich in daily activities, with restaurant-style dining, graciously appointed interiors and apartment styles. Come see for yourself.

Happy New Year!

Newport. Also returning is John Jarschke of LBCC Culinary Arts. Andrew Wadlow of the Menno-nite Village will stand in for the Village’s competing chef last year, Matthew Woods. This year, one lucky member of the audience will offer the win-ning auction bid to join the pro-fessional judges! The auction will take place while the chefs work

on their entries. Proceeds from the auction will support the Local Foods Directory, a free service on the Ten Rivers Food Web website connecting consumers directly with food producers and services.(www.tenriversfoodweb.org)

Satisfy Your Hunger While the chefs work you can watch them on big screens in the Commons area, thanks to LBCC’s media depart-ment. Your stimulated taste buds can be remedied by a rich array of food samples available from farms, ranches, mills and other food producers in the Dining Commons. You’re guaranteed to discover folks and food you didn’t know about, leaving inspired and sated.

Those 21 and over who purchase a Beer and Wine Pass-port ($10), will get their passports stamped as they sample five choices of brews or wine from Oregon Trail Brewery, 2 Towns Ciderhouse, and Tyee Winery. Culinary Arts students will demonstrate their cooking skills with local ingredients and offer generous samples throughout the afternoon. All of the tableware used at this event will be compostable and may well become part of the planting soil that grows ingredients for future events.

The Details...

What: 2nd Annual Chefs’ Show-OffWhere: Linn-Benton Community College 6500 Pacific Blvd. SW, AlbanyWhen: Sunday, April 10th 2 to 5 p.m.Tickets: $10 at the door. $3 coupon: www.tenriversfoodweb.orgUnder 9 years old, free

Matt Bennett


Here is a simple recipe featuring one of my favorite spring ingredients: wild-harvested fiddlehead ferns. These can often be found at farmer’s markets. It’s a bit early in the season as I write this today, but by the time you go to press folks can find them.

Sauteed Mushrooms and Wild Vegetables

Ingredients:

2 Tbsp Chicken fat (or butter).Small bunch of wild leeks or green onions1 lb mixed wild/gourmet mushrooms½ lb fiddlehead ferns, seabeans, andbraising greens2 TBSP demiglace¼ cup sherry wine.¼ cup chevre cheese (or heavy cream).1 tsp dried thymeblack pepper to taste

In a large sauté pan, melt a little chicken fat (or but-ter). Saute leeks and mixed mushrooms. If desired you can include some leftover lamb or chicken or some ground beef. After about 3 minutes, add the rest of the vegetables.

After about 5-6 minutes, when vegetables have soft-ened and are slightly brown, and any raw meat has cooked through, add 2 TBSP chicken demiglace and¼ cup sherry wine.

After about 1-2 minutes, when the sauce has thick-ened, add ¼ cup chevre cheese (or heavy cream).

Season with thyme and black pepper, and then serve the whole thing over polenta or pasta or couscous.

Spring Recipe From Farmer Chrissie

“The sapphire-misted mountains,The hot gold hush of noon,Green tangle of the brushesWhere lithe lianas coil,And orchids deck the tree-tops,And ferns the warm dark soil.”[ ]Excerpt From “My Country” by

Australian Poet Dorothea McKellar


Spice Road MeadOak. Pepper. Saffron. Vanilla.Unlike anything else you’ve ever tasted.

503.730.7535 www.kookoolanfarms.comYAMHILL OREGON

Interesting going’s on at KookooLan FarmsAn excerpt from the latest newsletter from Chrissie the farmer. -- Keepin’ it green in Yamhill. We have never used any chemicals on our farm at all; in particular we use no synthetic fertilizers, pesticides or herbicides. We also do not use hormones, prophylactic medications, or antibiotics on our livestock. And we don’t want to use the composted manures of any livestock that has been fed such things. You may not know this, but the USDA defines all com-posted animal manure to be “organic” for the purpose of fertilizing at certified organic farms. Even if there are measureable traces of antibiotics and other medications or chemicals in the manure. The other thing you may not know is that for a small farmer, the farm’s fertility, here in the form of farm-generated fertilizer i.e. composted animal manures, is one of the most valuable products of the farm. We don’t sell ours. The only farmer who will sell com-posted manure is one who has too much fertility, i.e. too much nitrogen, for his own soil to absorb: a farmer with a confinement feedlot operation. To my knowledge, nearly all organic vegetable produc-ers have to buy their compost. We are the only farm I am aware of that produces its own composted manure for vegetable production from our own animals on our own farm: raising chickens gives us lots of chicken manure-saturated pine shavings and pine sawdust bedding; raising dairy cattle, which we keep in a barn on straw bedding in the winter months although they graze outdoors on pasture in the warmer months, gives us plenty of cow manure saturated straw. The straw and wood shavings provide important carbon balance for all that nitrogen. We also compost all the solid wastes from our poultry processing operations: all the feathers and offals are incorporated into our compost. We have never shipped even a single gram of animal processing waste off our farm.

Meadery Our first product, Spice Road Mead, was bottled in De-cember 2010 and is available for sale now. Mead is a ine- or beer-strength fermented (not distilled) beverage made from honey as the fermentable sugar. Our Spice Road Mead is an off-dry, wine-strength (11% alcohol) mead, aged six months in a French oak barrel previously used for pinot gris, with added saffron, vanilla, and habanero peppers. The peppers give a warm finish. It’s great with lamb, middle eastern and ethnic European food, great with a cheese plate, great with desserts such as cheesecake, flan, rice pudding, or a warming after-dinner drink on its own. $34 for 750 ml bottle. We made 22 cases and already there are only 7 cases left. This week we are buying two 250-gallon stainless steel fermenters for the expansion of our meadery! Soon I’ll be starting a 250-gallon batch of Mead Ale. This is mead (made just from honey, water, and yeast) fermented with European Ale yeast and hops. Target alcohol is 4 to 5%, and it will be carbonated and bottled in beer bottles. It drinks like a hybrid of pilsner and champagne, but con-tains no malted grains and therefore no gluten. This will be ready for summer 2011. The second fermenter will hold a basic traditional (unfla-vored) mead. We’ll use the smaller 42-gallon fermenter for a batch of Vin de Noix, or Green Walnut Wine. This is an unusual French drink with a long history. Walnuts are picked in late June when the fruits are green and ripe but before the nuts begin to form. They are steeped for a couple of months in red wine (we’ll be using the best we can get from Montinore Estates), then bottled in October and ready in time for Christ-mas.

EVERY SATURDAYJanuary 15 Through April 9Benton County Fairgrounds

Guerber Hall9:00 am -- 1:00 pm

Local produce, meats, eggs, bread flowers & local artisans

www.facebook.com/corvallis.indoor.winter.market

www.corvallisindoorwintermarket.blogspot.com


Willamette Living’s D

ining Guide Iovino’s Dine with us, or let us cater your event.Full table service Tues - Fri Lunch 11:30 - 2:00Dinner 4:00 - 8:30Catering Services Avail-able Everyday. Big table cooking class dinners. Classes hosted by Regina Iovino.Soups, Salads, Pastas, Italian Hot Sand-wiches.

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Al Jebal / Bazaar Middle Eastern and Moroc-can foods. Hummus, Baba Ghanouj, Felafel, and bak-lava! All made fresh every day. Be sure to browse our store filled with interna-tional specialty items, rices, teas, and more. Let us cater your next event! Open for lunch and dinner 11:00 -- 9:00 M-F12:00 - 9:00 Sat. & Sun.

2240 SW 3rd St.Corvallis541-207-3478

del AlmaAn exciting menu of new Latin, fusion Cuisine. Fabu-lous riverfront bar, Special events, extensive wine list. A truly memorable dining experience.Menus and more at delalmarestaurant.comOpen for lunch and dinner 5:00 -- 10:00 Tues. - Thurs.5:00 - 11:00 Fri. & Sat.136 SW Washington Ave Suite102 Corvallis

541-753-2222

EL SOL DE MEXICOWelcome to El Sol de Mexico. Corvallis, Oregon’s finest traditional Jalisco Style Mexican restaurants. We offer a great selection of entree’s the whole fam-ily can enjoy including select American dishes and a complete vegetarian menu. Open 7 days a week. For lunch and dinner. 2 locations in Corvallis.1848 NW Circle AND1597 NW 9th St.

541-758-1735

Queen’s ChopstickNot just Chinese food! Our Asian-fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Cor-vallis,” come find out why. Sun-Wed 11:00 am 10:00 Thurs-Sat 11:00 am 11:002329 Kings BlvdCorvallis

541-758-1735

Al Jebal EL SOL DE MEXICO

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An exciting young American group, Enso String Quartet, will perform at 7:30pm, Wednesday, April 6, 2011 at the La Sells Stewart Center at OSU.

“The Enso Quartet play as though all the hounds of hell were chasing them—playing that threatens the very limit of technical possibility and yet miraculously they storm through exultantly.” — MusicWeb International

Wednesday’s performance begins with Franz Josef Haydn: Quartet in F minor, Op. 20 No. 5; followed by Igor Stravinsky: Three Pieces for String Quartet; Erwin Schul-hoff: Five Pieces for String Quartet; and Franz Schubert: Quartet in D minor, D810 “Death and the Maiden”

Maureen Nelson and John Marcus, violin, were students at Yale University when they joined fellow students, Melissa Reardon, viola, and Richard Belcher, cello, to form Enso String Quartet in 1999. Since then Enso has garnered much praise including being nominated for a Grammy in 2010, enjoying success at the Banff Interna-tional String Quartet Competition and winning the Con-cert Artists Guild International Competition. Their recent Grammy-nominated release of the quartets of Ginastera were described by MusicWeb International as “Playing of jaw-dropping prowess...”

Teachers and mentors, the group reaches out to young

players at schools across the US. The quartet has held res-idencies with Rice University’s Shepherd School of Music as Lecturers in String Quartet and at Boston University’s Tanglewood Institute.

The ensemble’s name, enso, is taken from “…the Japa-nese zen painting of the circle which represents many things; perfection and imperfection, the moment of chaos that is creation, the emptiness of the void, the endless circle of life, and the fullness of the spirit. “

The concert begins at 7:30pm • tickets in advance $22 at Grass Roots Bookstore on-line at: chambermusiccorvallis.org if or-dered before the day of the concert. $25 at the door on concert night. OSU students with ID and K-12 students free. K-12 student parents can purchase a ticket for $10. $5 for other students and student spouses. Allann Brothers Coffee will provide their special Chamber Mu-sic Blend during Intermission. For more information and to hear a preview go to: http://www.ensoquartet.com/index.phpThis concert and other performances in the Chamber Music Corvallis series are presented to enrich and broaden the cultural offerings for Oregon State University and the greater Corvallis community. For a comprehensive schedule of musical per-formances in Chamber Music Corvallis’ 52nd season please visit chambermusiccorvallis.org

Chamber Music Corvallis: Music Up Close and Personal

Hot Ticket

Photo: Richie Hawley


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Willamette Living April "The Green Issue"