Willamette Living Magazine April / May 2013

T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E VA L L E Y

M A G A Z I N E

LIVINGWILLAMETTE

ALBANY | CORVALLIS | EUGENE | MCMINNVILLE | PORTLAND | SALEM

Home ImprovementFreshen Up for Spring

+•ART•BEER•EVENTS

April / May 2013

Feature Your Business! Vendor applications are now being accepted.Space is limited, so reserve yours today.

Saturday, May 11, 2013Salem Conference Center

Featured Speakers

TicketsOn SaleNow!For More Information

Visit salemhealth.org/eatplaylive or call 503-814-CHEC (2432).

Breakfast with Elizabeth SomerNationally recognized Salem nutritionist and author of “Eat Your Way to Sexy”

Lunch with Bobby DeenSon of food legend Paula Deen and host of

new hit show, “Not My Mama’s Meals”

Feature Your Business! Vendor applications are now being accepted.Space is limited, so reserve yours today.

Saturday, May 11, 2013Salem Conference Center

Featured Speakers

TicketsOn SaleNow!For More Information

Visit salemhealth.org/eatplaylive or call 503-814-CHEC (2432).

Breakfast with Elizabeth SomerNationally recognized Salem nutritionist and author of “Eat Your Way to Sexy”

Lunch with Bobby DeenSon of food legend Paula Deen and host of

new hit show, “Not My Mama’s Meals”

Diabetes and other endocrine system disorders can be complex to manage. But youdon’t have to do it alone.

Expertise and experience in endocrinology is available in the mid-Willamette Valley at The Corvallis Clinic. Care for children and adults is provided by endocrinologists, Dr. Susan Sanderson and Dr. Lindsay Bromley. Both have received the highest level of training in endocrinology, metabolism and diabetes.

Dr. Sanderson and Dr. Bromley take a comprehensive approach to combatingdiabetes and other endocrine disorders – including osteoporosis and disorders of thethyroid, adrenal and pituitary glands. They emphasize awareness and education inaddition to diagnosis and disease management.

They can help you enjoy a better quality of life and avoid serious health complications through careful planning, monitoring and management. If you would like to get your body in balance, please call our office.

Endocrinology

Asbury Building, 3680 NW Samaritan Dr., Corvallis

541-754-1260 | www.corvallisclinic.com

Find-a-Physician: 541-757-3757

Dr. Bromley Dr. Sanderson

Here tohelp keep your

body inbalance

Endocrinology-W Living-pair 3/22/13 5:03 PM Page 1

DAY TRIPPER - YAKIMA

Volume 4 No. 2

FEATURES 22

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22We took a quick trip to the Yakima Valley Wine Country for Wine and Chocolate Weekend, here’s the scoop.

Dream Remodel32A home with prior “ill-conceived” additions is reborn, with a really cool kitchen!

Love, The Barn29Corvallis couple Ellie and George Love have built themselves quite a little spot.

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April / May

5www.willametteliving.com Willamette Living Magazine

Mercedes Benz of SalemPresents The Mercedes-Benz M-Class

Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148 www.valleymb.com

From the broad swaths of sustainably forested wood trim to the intuitive ease of its advanced features, every element of the M-Class cabin is thoughtfully engineered and elegantly crafted to make you feel at home, and in control, on any road. Standard appointments in the M-Class include the rich glow of wood trim and the enduring comfort of supple

MB-Tex upholstery. Soft full-grain leather seating is an enticing option, while exquisite designo leather is standard on the ML63 AMG and an indulgent new option on any other M-Class. Whichever you choose, the hand-fi tted upholstery and hand-fi nished wood refl ect a deep tradition of fi nely tailored luxury. Available now at Mercedes Benz of Salem.

A Stimulating Sanctuary for the Senses

6 April / May 2013Willamette Living Magazine

Willamette Living DepartmentsKickoff

Love to Live HereMike on HealthValley History

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Faces & Places

House Call

SIP!Mixology & Spay-GhettiChocolate & Art

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Eating Well in the ValleyCraft Beer - Portland StyleThe Beer ProfHerb & Leek Stuffed SalmonA Few of My Favorite ThingsArt - Tough by NatureArt - Arne JakobsenDining GuideThe Hot Ticket

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In the GardenThe Joy of Gardening17

Be healthy, and fit for summer!19

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4344454648

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We care about what the numbers mean to you.

The right people. The right answers.

Salem503.585.7751

Stayton503.769.2186

Albany541.928.6500


Willamette LivingPublishers Scott & Gayanne Alexander

Willamette Living is published every two months by Willamette Life Media LLC

General Inquiries: Scott [email protected]

AdvertisingAmy [email protected]

Graphics Sarah [email protected]

Comments, Corrections & [email protected]

VISIT US ONLINE AT WWW.WILLAMETTELIVING.COM

Willamette Living Magazine brings you the best of Oregon’s Willamette Valley six times a year in print, and online.

Subscription InformationSend $12 for a full year (6 issues) to: Willamette Living Magazine922 NW Circle BlvdSuite 160 - 179Corvallis, OR 97330

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

M A G A Z I N E

Rod Terry

Designing Beautiful Homes

[email protected]

• New Construction• Remodel / Expansion• Design Consultation• Green Homes• Healthy Homes• Beautiful Homes


Good housekeeping is important for the value of your probably biggest asset, your home. Take this advice literally:

keep your house in order, in good shape, and in good repair. When I go to list a house one of the situations I often encounter is deferred maintenance. We all have those honey- do lists (or we make sure our husbands have one), fixing the sagging door of a cabinet in the kitchen, repair the hole in the sheet rock that playing indoor soccer left in a child’s room, rake the ancient leaves from two seasons ago, replace the cracked outlet plate, take care of the moss on the roof… the list is endless and interestingly never shrinks. Whenever some items are crossed off, your house will make sure you are not running out of projects and decide to point out to you that the gutters are full of leaves by dumping a small but cold amount of water down your neck when you struggle to open the front door with an armful of groceries. The really critical time to have the list crossed off completely is when you decide to sell. The better your house presents itself on this “first date” with potential buyers, the better the offers and the shorter your time on the market will be. Statistically you get the highest offers in the first 2 weeks on the market, so make those first showings count!

It is understandable that fixing a lot of deferred maintenance can seem daunting. So where to start? Invest in a pre-sale professional inspection. A licensed independent inspector will look over every nook and cranny, your roof, your crawlspace, your siding. He will find dry rot, leaks and malfunctions. Armed with the report I recommend fixing as much as possible. Any buyer will surely have an inspection performed as well and what is not fixed will come up again, most likely prompting a repair request. So why not work proactively to make your transaction so much smoother? Another area to tend to is cosmetics. Your house is on a date. But a bow on it and don’t forget the mascara and the lipstick (not the one on the pig, the one that enhances already lovely features)! You never get a second chance at first impressions so work on landscaping, a clean entrance (the cob webs around the front light – or a new front light), a clean or even freshly painted front door, all this tells a buyer “welcome, this house is well taken care of, inside and out”. A professional stager then can greatly help you sprucing up the interior if needed. The stager can provide valuable advice about current tastes, how to make small changes with big effect and how to arrange furniture in a way that compliments your floor plan in the

best possible manner. De-clutter! Remember, you are moving, there is no reason to insist on keeping all your trinkets on display, your buyer has his own and wants to imagine his in your house, give him the space! And then don’t forget that our strongest sense is smell! Doggie or Kittie odor, cooking with curry, old carpeting, all these and more can put a buyer so off that they do not even look at the rest of the house. Be self-critical, just because you don’t mind or do not notice anymore, does not mean you are not losing a potential sale. There are great odor treatments out there, Edel Designs in Albany has a new one that works wonders. With all these measures you dramatically increase your chances to accomplish what you want, sell, fast and for a good price!Corvallis has a great and stable real estate market. Our current inventory is low, especially compared to the past few years, prices are increasing and there are lots of good buyers . So take the plunge, get ready and list that house of yours, the time is right!Corvallis has not only not lost a lot of value since 2008, it also is well under way to a great recovery, so money in our real estate market is well invested. Another reason why I love to live here!

Love to Live HereAnnette Sievert

B R O K E R“Have Expectations”C. 541-207-5551

[email protected]/asievert

Annette Sievert

Thank you to my great clients for making 2012 an amazing year for me.


351 SW Madison Ave in Corvallis 541-757-7033

WOMEN’S CLOTHING AND ACCESSORIES

351 SW Madison Ave, In Corvallis • 541-757-7033

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Mon - Sat 10 - 5:30

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The most current state-of-the-art fi tness equipment, and

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More than 120 hrs. per week of group exercise classes including Zumba, Nia, Pilates, 3 types of yoga,

Step, Cardio, Goup Power (weights) and even Line

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Connect with us on Facebook for current events, specials and more!

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PEAKHearing Systems

Lebanon 745 S. Main St.541-451-1733

Peter Lee, Hearing Aid SpecialistServing Linn, Benton, and Lincoln Counties since 1978

Full Service Repair Lab in Lebanon

We Carry Resound, Oticon, Phonak and Starkey, other brands available upon request.

House calls available, Just ask.

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Riverbend Dental

We’ll bring a smile to your face!

Kimberly Ross, DDS, BSDH

1285 Wallace Rd. NW, in Salem • www.riverbenddentalclinic.com

Michelle Aldrich, DMD, BSDHGeneral Dentists

Our offi ce is complete with digital x-rays, comfortable chairs, nitrous oxide sedation, overhead movie viewing, intraoral photography, and state-of-the-art sterilization and water fi ltration equipment. Our facility is dedicated to safe, comfortable, and effi cient delivery of dental care.

www.facebook.com/riverbenddentalclinic 503-391-9016


Faces & Places

SIP!McMinnville’s 20 Wine and Food Classic March 8th, 9th, & 10th 2013at the Evergreen Aviation and Space Museum.

SIP! is a benefit for the students of the St. James Catholic School in McMinnvilesaintjamescatholicschool.org

PHOTOS: DENNIS RIVERA

Faces & Places

Held on March 1st in the Historic J.C. Penny building in Albany, Mixol-ogy Madness is a fund raiser for the Albany area Habitat for Humanity.

www.albanyareahfh.org

The “Spay-ghetti” dinner and dessert auction is an annual fundraiser for

the SafeHaven Humane Society.

www.safehavenhumane.org

Mixology Madness

“De-Sex in the City”



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1. Sydney & Oscar Hult2. Brandon Bay & Twyla

Cobos3. Meghan Lewis4. Pre-event meeting5. Rod Porsche6. Gene and Iris Temple,

and Lisa Row, and

Donna Holt7. Darryl Lai, Alexa Cary,

Lyndsay Toll8. Becky & Jim Merryman9. Tamara Moore &

Miriam10. Lane Brown & James

Lorance

1. Dick Thompson, Rebecca Swan-son, Joe and Rita Corazzini, Daryl and Marsha Abbot, Ron and Sandra Thiesen, and Joy Muller.

2. Ken and Sandie Redford.3. Miss Oregon USA ,Gabrielle

Neilan, Miss Teen Oregon USA, Summer Pilcher & Nancy Patton.

4. Bernice Franklin, Lynn Baker, Katie Latimer, Adria Cornell,

Ginny Wood, Dee Dee Evans, Kris Latimer.

5. Carrie Harrington, Jenny Davis & Mindy Palamaris

6. Morgan Peterson, Mariah Pe-terson, Rana Snow, Katie Storm, Jill Herron, Jasmine Bowman & Heather Schermerhorn.

7. Catcakes... (cupcats?)


CHOCOLATE FANTASYThe Annual Fundraiser for the Arts Center in Corvallis. Now in their 50th year of advancing the arts in Benton and Linn Counties!theartscenter.net

Photos: Isabella Medina

1. Rebecca Badger & Susan Klink-hammer

2. Elizabeth Westland & Rick Schroff3. Lee Kitzman4. Christine Hackenbruck5. Shawn Collins & Sara Krainik6. Paige Shumway & Scott Alexan-

der7. Olivia Coe & Claire Goldner8. Jordan Selker9. Dale Donovan10. Chocolate!11. Jeri Hauth & Christine Wagner

12. Beth Marshall, Casey & Megan Capell

13. Wade Nielsen14. Bill Shumway15. Ana lucia Fonseca & Akhila

Nandgopal16. Babette Grunwald, Marcella Hen-

kels, Jennifer Smith & Ann Stanley17. Daniel & Melissa Cunningham18. Martin & Mary Thompson and

Mike & Patty Lorenzen19. Forks & Corks Caterer20. More Chocolate!

Faces & Places

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Few people in Corvallis know that the Caton House on the corner of 4th & Polk Streets is the oldest in Corvallis that’s

still on its original land? It was built between 1857 - 1859: before Oregon was a state. Likely built by Levi Phillips, records from the time are vague, it was built in the Greek Revival style.

Jesse Caton left his home state of Missouri in the company of the famous Applegates to brave the Oregon Trail. He was among those who drove the first wagons down the Blue Mountains. On New Year’s Eve of 1848 he met and married Precious Starr. She had arrived via the Oregon Trail earlier that year. They lived in several areas of Western Oregon before buying a house & tract of land (Lots 1 & 2, Block 16) from Levi Phillips in Corvallis in 1859. Originally, as was the norm, the property was a farm. Located on Blocks 16 & 17 of Dixon’s second addition to Corvallis, Jesse lived in the house until his death in 1863. In 1865, Precious married a teacher and part-time farmer, Silas Shedd, whose brother was president of Chicago-based retail giant Marshall Field & Co. The family

occupied the property until 1913 when Jesse’s daughter & son, Ida Forston & J. L. Caton, sold the property to Anna M. Irwin. The house changed hands several times until Sarah J. Brown sold it to Stella Brown on January 17, 1925. Stella Brown, a 25 year old Corvallis bootlegger, quit claim to the property on February 16, 1937 and left Corvallis. Over the years porches were added on the east & west sides, then enclosed to become part of the interior. On October 30, 1940 Paul & Marion Gathercoal bought the house and property (for the sum of $800) from the City of Corvallis. According to Marion the vacant house was not fit for habitation. There was no indoor plumbing, so they lived in a travel trailer in the yard while renovating the house. Paul plumbed the house, putting a bathroom on the first floor. He also restored the fireplace and changed the stairway to make room for the bathroom. They sold it to Paul’s brother Jim & Cleona Gathercoal on November 13, 1944. Jim was a local architect and added onto the house, connecting the house and the carriage house. The clear fir flooring is still intact! The house changed hands again in 1953 when it was purchased

by Robert Irwin, founder of the Corvallis School of Ballet. He & his family lived in the house for about 50 years. Bob added a workshop on the northwest side, and had the house listed on the National Register of Historic Places in 1979. Nearly 30 years on, the house had fallen into terrible disrepair. Having sat vacant for about 6 years, Bob’s son & daughter-in-law, Tom & Jill sold the house to Brian & Kris Egan on April 20, 2007.

The Egans own Corvallis Custom Kitchens & Baths, a design/remodel firm. They worked on the house for a year repairing and restoring it to it’s original beauty, and converting the inside into their showroom & offices. “The Corvallis Historic Resources Commission was a pleasure to work with. They were happy that we planned to rescue the Caton House and we worked well together to get the plans just right.” Said Kris. “We also got a lot of help from Mary Gallagher and the Benton County Historical Society, and Larry Landis of the OSU Library.”

Interested in a tour of the historic Caton House? call Brian or Kris at 541-758-6141.

Valley History Corvallis’ Historic Caton House

Pioneers, Bootleggers, and Ballet... oh my!

Happy Days are here again for the Caton House in Corvallis! Masterfully restored by Kris and Brian Egan, this beauty is ready for her close up!Found along the way...

During restoration, the Egans found all sorts of “treasure” wooden gut-ters, critters, travel trunks and more.


Normally the first article on health during the spring is bright. Some-what youthful. The queues of green spaces, blooming flowers, and more sunlight ( Yes….. even here in western Oregon) prompts us to think more about being physically active. With more selections of fruits and vegetables merely weeks away.

But my focus on this spring’s issue will be...“older”. With each passing year my career in health promotion moves towards working with older populations. This becomes personal because I’ve always felt that all of us in health and fitness get into this field through our own personal behaviors. When we work with older populations, even see our own older family members we’re facing our own future mortality. If we’re conditioned to be strong. Have endurance. Have a lot of energy to go on for hours on end, seeing older populations that are on the down side of their lifespan biology, can be sobering. Aging is inevitable. But the “Bio-social” stages we travel through are not necessarily black and white. Genetics play a big role, but so does ones motivation as we navigate through these lifespan “passages” Below. I’ve put together kind of a Life Span health transition outline. I’ve taken the aging theories of Gerontology experts Erik Erickson, and psychologist Carl Jung, and created a health education definition of how healthy aging may look. We have to also consider the emotional aspects through these life transitions. As I mentioned earlier, motiva-tion and desire are key emotional characteristics. Living with daily pur-pose is a huge example of this holistic self model. As you read through this. See what stage you’re in. Notice if these stages are in context with your interest in participating in a healthy lifestyle. Performance “warrior” years: Tremendous physical prowess. Tireless energy. The feeling of a hopeful future. The feelings of immortality. The ego is based on sharp physical and mental acuity.

Early midlife years: the transition from the “physical self” into devel-oping one’s life occupation. Strong development into the role as a par-ent. Health and fitness matures into more for wellness. Keeping health risks “managed”. Fitness in not a game or competition against others

now. It’s against your own transitional biology.

Later midlife years: Peak of professional years. Main accomplishments in work, parenting has peaked. Legacy has been established. Wisdom is passed on to younger generations. Exercise, nutrition, using the brain creatively is now truly for functional aging.

Older years: Retirement years. Staying functionally healthy is critical. Whether staying in your home, or moving to an independent living community, fitness for activities for daily living is critical. Being social, engaging with people for as long as you can keeps your relationships with family rich and rewarding.

The pivotal stage for healthy functional aging is between the later midlife and older years. The data shows that people who engage in a holistic wellness lifestyle in the later midlife years make a smoother and more satisfying transition into the older years. The biology of the mind and the body will still age. But one can slow this physiological decline through daily wellness. Last thought for now. At all the stages through our lifespan, the trick is to do our health and fitness as best we can. It’s not about being perfect at it. The idea is to do a little, and do it often. The lifespan transition research has shown that we go through a grieving period through each stage. We can’t perform as well physically, or mentally as in the previous stage, but we can successfully age so we can enjoy as many springs for as long as we can.

Mike Waters

Mike Waters is the Director of Health Promotion for Timberhill Athletic Club in Corvallis OR email him at: [email protected] or call 541-207-4368 for any comments, feedback, or ideas on helping our communities to be healthier. Follow Mike’s tweets at [email protected] or check the Facebook page, just search for “TAC Your Health” Visit the website at: tacyourhealth.weebly.com

Mike on HealthSeeing Spring Through a Different Lens

Mike

the main store3 12 SW 3rd St.

541 .753.8011

the annex

214 SW Jefferson

541.758.9099

the alley

321 SW Jefferson

541.753.40 69FOLLOW US:

“trend shop” men’s fashion


TThere is a spot in my garden that is my favorite space. It is in the side yard in a section that is home to my herbs, vegetables and fruits. My husband and I placed our adirondack chairs there facing our house. Behind the chairs and fence is our neighbor’s garage. With the use of small trees, trellises and a grape arbor, we’ve managed to create a secluded oasis where we have spent many evenings discussing life, goals and plants over a glass of wine. A few candles and solar lights allow us to extend that time after sunset. There’s even a spot under a blueberry bush where our dog curls up. I am so glad that this space is there and that it keeps developing over time. We have rearranged, added plants, moved pots around and finally installed a permanent path through the area. As we sit there, we are witness to nature in all its glory: hummingbirds swoop by, bees buzz around the flowers, birds chirp on tree branches and occasionally we spot a butterfly. Now my style of gardening may not be yours and I know not everyone has the same interest in plants and landscape that I do. However, I would encourage everyone to plant and grow something, whether it be an entire back yard oasis or a planter of lettuce. Plants add so much to our lives and our

environment by connecting us to nature and the seasons; helping us learn to nurture; creating habitat for wildlife; reducing water run-off; increasing air quality by adding oxygen and trapping dust; reducing noise; and reducing heating bills by providing shade. Plus, landscaping actually adds value to your home. Gardening is healing to the mind and body, relieves stress, relaxes and provides a sense of well-being.

Hopefully, I’ve convinced you to give it a try and that you are successful and rewarded. Not sure where to start? There are many great classes and experts available at your local garden center and through the Master Gardener program. As for me, that’s where you’ll find me on my next day off-in the garden.

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Join us for an upcoming event:April 20-21: Spring Open HouseMay 5: Everything EdibleLearn more online.

In The Garden: With Brenda

Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at garlandnursery.wordpress.com

The Joy of GardeningBrenda Powell


From the Publisher...

As we wrap up this issue, we are looking forward. Forward to the warm days of Summer ahead, our favorite season.

Spring snuck up on us this year, one day rain and cold, the next, 78 degrees and Easter. Tricked by the Willamette Valley weather again. It always seems like there is no gradual warm up, and ta-pering off of the cold and rain. Always it’s the switch. Someone throws it, and boom, time to dig out the swim suits. You’ll get no arguement from me.

This issue’s focus is on home improvement. We are lucky to have some very talented builders, designers and decorators here in the mid-valley, and I encourage you to take the plunge this summer, not at the pool -- the home improvement plunge. Well, maybe a little time at the pool is good too.

We’ve been very busy. Photographing a lot of great events, and meeting a lot of our great neighbors. It seems there is always more and more going on around here. That’s good, because we love putting the magazine together for you!

Thank you for reading Willamette Living, and don’t forget to check out our web site for more valley “goings on.” Have a great spring, and until June, I wish you a great time in the Willamette Valley, “where the grass is always greener.”

“Is the spring coming?” he said. “What is it like?”...“It is the sun shining on the rain and the rain falling on the sunshine...” Frances Hodgson Burnett, The Secret Garden

Ah, Spring at Last

Scott Alexander, PublisherWillamette Living Magazine


Leave leg discomfort and pain behind this spring varicose veins are now treated with easeDr. Toshio Nagamoto

As you begin to wear your warm weather clothes this spring, if you find you are leaving your shorts in the closet because of painful, unsightly varicose veins, you might want to know about a relatively new treatment option, VNUS Closure procedure. Many people still think of the old vein stripping procedure as the only option for treating varicose veins. This procedure was painful, required general anesthesia and took a couple hours to perform. For those reasons, many surgeons have embraced new, less invasive techniques. I’ve been using the VNUS Closure procedure for years – more than 1,000 cases – and the results have been excellent.

I see patients for VNUS in my office (no need for a hospital visit) and the procedure takes just 30 minutes to perform. It’s done by inserting a catheter into a vein and using radiofrequency to shrink and close it. After the vein is sealed shut, blood then naturally reroutes to healthy veins. We have a 95 percent success rate of closing off the affected vein. Patients are awake during the procedures and experience minimal pain. I often perform these procedures on Fridays and patients are back to their normal routines the following day.

Varicose veins can be painful – and relieving pain is the main goal of VNUS. The cosmetic enhancements that people often realize are an added benefit. In fact, this procedure is commonly covered by insurance plans but patients must be symptomatic to qualify – meaning, they must have pain or a history of bleeding.

Most plans will also require that a patient undergo compression hose therapy (the wearing of specially designed stockings on the legs) for a period of time before coverage for VNUS will be extended. But overall, I find that many people are surprised to learn that they are covered for the VNUS procedure.

Our program can treat all types of patients – from those with spider veins to the most serious of vein disorders. We are dedicated to thorough follow-up with all of our patients to ensure that people are happy with their outcomes.

My associates Dana Penner, MD, and Mark Taylor, MD, also perform the VNUS Closure procedure here in Corvallis.

To learn more, call me or Dr. Penner at our office at (541) 768-5930, or Dr. Taylor at (541) 768-5223.

Many people live for years with painful varicose veins. But with new options for relief like VNUS, there’s no reason to wait until the pain is unbearable. There is no better time than now.

A personalized approach for achieving a healthier weightBy Brian Curtis, M.D.

If you have ever struggled with losing weight, there’s a new program that you should know about. It’s a personalized approach for achieving healthier weight with a new FDA-approved medication, Qsymia, and the support of a weight loss team led by a registered dietitian and a board-certified physician.

Unlike failed diets which result in people regaining any weight they lost within the first year, research has shown that people taking Qsymia who eat a healthy diet and exercise lost an average of 23 pounds and kept it off for a full year.

There are many reasons that diets fail, but one factor is that people do not automatically know how best to lose weight and keep it off. Weight loss requires a lifestyle change. It requires serious effort and commitment. And medical supervision and an organized team for support can really help.

We’re confident you can do it and we are here to support your efforts to develop new habits and skills for long-term weight management.

The new program is different than a diet because it’s personalized and comprehensive. A physician does a medical evaluation, helps to manage medications, checks labs and other results and follows up with the patient. A dietitian is available for nutrition counseling. If appropriate, a behavioral health specialist can assist with lifestyle changes, and a physical therapist can help tailor a safe and effective exercise program to help you lose weight, increase strength and improve your cardiovascular endurance.

Losing weight isn’t just about looking better. It’s about feeling

better about yourself. Losing weight is about living a happier, healthier, longer life.

Carrying extra weight increases the risks of heart disease, cancer, diabetes and other conditions. Extra weight can also be hard on your joints and make it harder for you to participate in activities you enjoy.

The new medication isn’t for everyone. Qsymia is for people with a body mass index (BMI) higher than 30, and especially those with additional risk factors, such as diabetes, hypertension or high cholesterol. Taking the medication alone isn’t enough. For best results, people need to commit to a one-year program.

As with any medication, there are risks. Patients should not take Qsymia if they could become pregnant, if they have active heart disease, experience seizures, have severe kidney or liver disease or glaucoma. Common side effects include insomnia, tingling, headache and anxiety.

If you’d like to achieve a healthier weight, and live a healthier life, we want to help you get there.

Healthy & Well • House Call

Dr. Toshio Nagamoto is a board-certified surgeon with Samaritan Heart & Vascular Institute. He specializes in vascular surgery, both arterial and venous, and treatment of varicose veins using the VNUS Closure procedure.

Dr. Brian Curtis is an internist at The Corvallis Clinic. For more information about the weight loss program, contact 541-766-2180.


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Ta x • L e g a l • A c c o u n t i n gw i t t c o n s u l t i n g . c o m 582 NW Van Buren Ave

Corvallis, OR 97330

DAY TRIPPER • DESTINATION: Washington’s Yakima Valley

NORTH! TO WASHINGTON...When the Friday morning of President’s Day weekend greeted us with more of the same grey cloudiness we’d had all week, we shook our fists at the predictable Oregon sky and decided to hop in the car and take a little road trip. Somewhere with almost guaranteed sunshine -- and if not sunshine, then guaranteed wine-tasting and new food to try. What luck! It turned out that the annual Yakima Val-ley Red Wine and Chocolate event was taking place that weekend. Yakima, Washington is an easy four-and-a-half hour drive

from the mid valley. After a picturesque cruise along the Columbia Gorge, we crossed over the Sam Hill Memorial Bridge into Maryhill and continued on through the sage-brush-covered terrain of Goldendale. This looked like a promising place to return in the spring to look for wildflow-ers, so I added it to the growing list that lives in my phone. The rolling, horse-dotted hillsides gently gave way to the valley floor, with its cows and farmland; fruit packing facili-ties; and endless rows of grapevines. The Yakima Valley boasts more than 12,000 vineyard acres, which account for nearly half of all of Washington State’s wine production. (They also grow 70-75% of all hops for the United States here, something of interest for us beer-loving Oregonians.)

It’s the way the orchards explode with

blossoms in the springtime, sway with fruit at harvest, sparkle with ice on the branches. It’s the fresh smell of the occasional rain and the aroma of mint fields. It’s the glow of poolside sunsets and the absence of gridlock. It’s petrified forests, painted rocks, and the timeless presence of the Yakama Nation. It’s fishing, hiking, boating, skiing, and climbing. It’s a wine country lined with not just vines, but with hops strung from trellises. It’s young families buying their first home. It’s entre-preneurs, medical students, musicians, and artists. It’s the crews tirelessly begin-ning their days in the farms and orchards at sunrise. It’s our vibrant culture and community celebrations of everything from wine and beer to the farmer’s markets to mariachi and menudo. It’s the way that people look you in the eye, say your name, and smile.

from: iHeartYakima.com

Land of Wine & ChocolateStory: Kate RiveraPhotos: Dennis Rivera

YA K I M A

The grapevines were in their winter dormancy during our visit, but their tidy, bare rows served as a strong reminder of the care and hard work they represent. Our first stop in town was the Yakima Valley Visitor In-formation Center to get our bearings and pick up passes and wine glasses for the weekend’s festivities. The visitor center was nicely appointed and chock-full of information about the wineries, lodging, events, sights, and activities throughout the valley. This is a haven for the brochure collectors among us. (Guilty!) We then headed downtown to visit some wine tasting rooms, before the anticipated crowds from Seattle arrived.

Our stops downtown included the affable Kana Winery, and the more reserved shared space of AntoLin Cellars and Lookout Point Winery, which was showing paint-ings by Washington artist Larry Petry at the time of our visit. Next, it was off to to the hills to visit the biodynamic Naches Heights Vineyard, with grounds and a nearly full-kitchen perfect for weddings and other events. We also sampled the line up from Tieton Cider Works, and learned a bit about the history of their orchards. I could see Tieton ciders making a frequent appearance at our future back-yard barbeques.

More...


After all this wine and cider tasting, dinner sounded like a great idea, so we drove back into town to Gasper-etti’s Restaurant, a Yakima institution that opened its doors in 1966. We could feel some of the vintage vibe of the place, with an eclectic mix of diners filling the cozy booths. There were casual families alongside older couples dressed to the nines, and the owner and his sister roamed the dining room, chatting with guests. We tried an appetizer of roasted garlic and chevre with crostini, potato leek soup, and one of the evening’s specials, cannelloni langoustine,

which was as rich and filling as you’d imagine. We wound down the evening at the amicable Gilbert Cellars for some live music and one last glass of wine. Although there are a few of the B&Bs and Inns one expects to find in an area devoted to wine tasting, on this trip we stayed at a Fairfield Inn, not too far from downtown. I was determined to find good cof-fee and a pastry for Saturday morn-ing, so I spent some time online the night before doing my homework and decided we had to go to Essencia

Bakery. Two words: Cinnamon. Stack. A twisted cinnamon bun pastry with local honey. After caffeination, we wandered through downtown, nosing through antique and thrift shops and deciding where to have dinner later. (Road trips are all about food, you know.) Across from the old train de-pot, I spotted Garden Girl, a cute little shop that seemed to embody the idea of “garden shabby chic” and spent a delightful half hour browsing through the flowers, pottery, arbors, and home decor. Soon enough, wine and chocolate

DAY TRIPPER • DESTINATION: YAKIMA VALLEY


were calling our names. We decided to explore more of the valley, so we wound our way through Zillah -- don’t spend half an hour looking for the teapot-shaped building like we did, I think it’s gone -- and into Prosser, stopping at Desert Wind Winery for wine tasting and lunch. There’s a sort of extraneous southwest theme going on at Desert Wind, but it works for them. We made a note to be sure to visit their sister winery, Duck Pond Cellars, in Dundee. There was a jazz concert taking place Saturday night at The Seasons

Performance Hall, a church-turned-music-venue with acoustics that make it a big draw for jazz musicians. That, plus a casual dinner of burgers at Second Street Grill and a late-night coffee at Northtown Coffeehouse rounded out a very full day. The late winter weather in Yakima provided the perfect temporary escape we were seeking. The valley sits in the rain shadow of the Cascade Mountain Range, resulting in a semi-arid climate. It was sunny and warm in the daytime during our two night stay, with a dry wind that kicked up

whirling dust devils and sent tumble-weeds across our path. Evening temps dropped seemingly in the blink of an eye, so layers and coats were a must -- especially when we found ourselves on the side of the road changing a punctured tire at dusk. (Ah, the small hazards of a farming community!) Yakima is a hospitable town, and everyone we met was extraordinarily nice. We look forward to returning for other events, like the Spring Barrel Tasting or Thanksgiving in Wine Country.

DAY TRIPPER • DESTINATION: YAKIMA VALLEY


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For at least the last 65 years, the majority of Americans have elected to retire at age 65. Retirement was presented a part of the “American Dream,” when one could set back, relax and enjoy the leisure life after leaving the labor market.Only a small group of people remained employed in their later years. However, this landscape is predicted to change in the near future, as members of the baby boom generation (individuals born between 1946 and 1964) begin retiring. This group consists of 78 million Americans, by their numbers, and they have profoundly affected American life at every level of the age continuum. Currently boomers

constitute 50 percent of the workforce.This exorbitant amount of retiring and upcoming retirement age individuals will bring about one of the most significant demographic events in history, and with it new challenges and an anticipated refinement of the current concept of retirement.Retirement is a relatively new phenomenon. Most of our great-grandparents did not retire. They worked until the day they died.In 1870 a child born in America could expect to live to an average age of approximately 35. During this period of time, the work life was centered on the farm, as ninety-seven percent of the industry in the United States

was farming.At the founding of the United States, the median age of the population was 16. A century later, life expectancy was only 40, and the median age 21, with a population of thirty-one million people. By 1890, thirty-three percent of the population had moved into the cities and a more industrialized way of life.Consequently, most of the parents of children did not retire, at least in the way people retire today. As a rule, the mothers were not employed outside the home, and the fathers rarely ever stopped working.During this period in United States history, the number of people who did not do manual work was less

The Changing Role of Retirement:

A New Model for the Future

Successful Aging Donna Peterson


than one percent of the population. People were old by the time they were 40, due to illness and the extreme physical work.It is interesting to note that throughout most of recorded history, only one in ten individuals could expect to live to the age of 65. However, today nearly eighty percent of Americans will live to be past that age. When the retirement age in the United States was chosen it was done so by The New Deal Congress in the 1930’s with the drafting of the Social Security Act.The creators of the act decided on 65 as “retirement” age due to the political climate at the time. Various other countries had placed “old-age programs” at 60, 62 and 70.Congress believed the age of 60 would be too costly to warrant enough votes for passage, and placing it at 70 would have cut out the majority of people, since life expectancy was 61.7. Therefore, the Congress decided on the age of 62, believing it to be a viable compromise. Most individuals would die before they received benefits.With the first of the baby boomers now beginning the traditional retirement years, it is becoming

apparent that there will be a shortage of workers in the labor force if something is not done soon.For example, in 1995, there were 5 million fewer 18-24 year olds than there were in 1993. During that same period, according to the U.S. Department of Labor, the economy generated 16 million new jobs. This potential labor shortage is not the only concern driving the interest in encouraging older persons to remain in the labor force longer.Another important motivation is concern regarding the affordability of an aging population. Both employers and policymakers share these concerns regarding affordability.These added years created by increased longevity are causing individuals to rethink their life patterns.With an added 30 years to life expectancy over the last century there comes a decision of whether or not to grow old as people have in the past, with two or three decades of old age added to the end, or to create a new paradigm, by incorporating the later years of life into a lifelong continuum by incorporating a cyclic model that contains flexible arrangement to the life plan of a

person. In the proposed cyclic model, social and economic activities, such as, family, education, work, leisure and community service will blend into and influence one another.Therefore, in order to succeed at retirement a new model of change is on the horizon where retirement might have its basis in the way we intertwine work and leisure throughout our adult years.

Donna R. Peterson, MA, Gerontologist & Community

Relations Coordinator for New Horizons In-Home Care

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[email protected]

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Healthy & Well • Beautiful You

Know when to Toss Old Makeup Over-the-counter makeup is not required to carry expiration dates. Some cosmetic companies do perform stability tests and stamp a freshness date on their products, but most forego the time and considerable expense such testing involves.

Cosmetics can be a breeding ground for bacteria. Natural products in cosmetics can also break down, separating or becoming rancid. You risk infecting your skin if you use bad makeup.

To keep makeup healthy, makeup experts offer these tips:

• Keep makeup in a cool, dry place (your bedroom, not the bathroom).

• Use a disposable applicator, sponge or cotton swab rather than your finger to apply cosmetics to minimize bacterial transfer.

• If you get an eye infection, immediately toss eye makeup and applicators.

• Keep track of your makeup by dating the container when you open it.

Or if you want to forget about how long to keep your makeup, have expertly-applied permanent makeup for eyebrows, eyeliner and lip color. That way your can protect your skin from makeup hazards by throwing out the old makeup forever!

Because it is long lasting, and difficult to remove, it is essential to have permanent cosmetics applied by a highly qualified artist. Many people feel they would benefit greatly from

permanent makeup services, however are reluctant to proceed because they don’t know how to select a good artist. This is not a service you want to bargain shop for and you will want to see actual photos of their work. Today, most professional permanent cosmetic artists are members of the world’s leading, not-for-profit organization devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism.

Cheryl Lohman of Image by Design in Downtown Corvallis is a member in good standing of the SPCP. For more information you can reach her at 541-740-1639 or visit her website at OregonPermanentMakeup.com

For Healthy Skin...Cheryl Lohman

Makeup experts offer the following guideline for how long to keep makeup:

• Mascara: 3 months

• Eye pencils: 1-2 years

• Eye shadow: liquids 12 months, powders 2 years

• Lipstick: 1-2 years

• Blush and powder: creams 12 months, powder 2 years

• Foundation: oil-free 12 months, moisturizing 18 months

• Concealers: liquid 12 months, stick 18 months


Retired and loving it, a Corvallis couple takes the important things in life into consideration when planning a remodel.

After having spent a lifetime in the “urban jungle” -- in Woodland Hills, California, Ellie and George Love aren’t wasting time easing into retirement. In 2006 they bought a home on the western edge of Corvallis. Friends of theirs lived in it for a few years, and Ellie and George moved into it on a full-time basis in 2010. They love the area so much, and her enthusiasm is so contagious, she convinced their neighbors who used to share a backyard fence in Southern California to move to Corvallis too. She says they see much more of each other now!

Where a ramshackle horse arena and barn / woodshop once stood, Ellie and George built a beautiful little barn, that is so much more than a “little barn.” A dynamo of energy, Ellie is into the rural lifestyle - really into it.

She’s got a garden growing, they have some Llama friends (among them, Molly and Dolly... llama), and they’ve built “Chez Poulet” for their chickens.

Ellie is an avid gardener, and being teachers, according to her, they research everything. The decision to move to Corvallis was made 25 years ago based on the wonderful gardening climate. The garden is doing well, and so is Ellie, who having spent many late summers as a middle school principal, with middle school boys, in triple digit heat, is overjoyed with her new living situation.

Ellie’s creativity is apparent everywhere you look around their home and garden, she’s enjoying a second career as an artist here in Oregon, and she has decorated the “barn” in a shabby chic style that is just delightful. She’s so creative in fact, that she has also decorated her chicken coop (Chez Poulet) for the residents -- shabby chick? Above, you

can see some of the delightful mood lighting and “family photos” she’s hung on the wall. She clearly has a sense of humor. Of course she spent years with middle schoolers, on purpose, she has to have a sense of humor.

George and Ellie have become friends with the Henderer’s. Dave Henderer and Co. built the little barn, and they recently attened an equestrian event in which Dave’s daughter competed. Ellie says it’s so easy to make friends here because everyone is so nice. We’re convinced Ellie and George would make friends anywhere they went, and we’re glad they chose Corvallis.

Ellie has decided to get a horse. She’s found a program in which wild mustangs are trained and then can be adopted by people who will give them a good home. We just wonder if a wild mustang will have the energy to keep up with Ellie Love? They’re in the design phase with Henderer to remodel the house now!

Home Improvement Special Section

This photo and all above: Erik Lubbock

Everyone just loves that little barn!


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I can’t think of a better way to

improve your home life than to improve communication.

I once had a customer come into my office and say, “if I go home without hearing aids my wife is going to kill me”. He did get hearing aids and every time he came in for batteries or check-ups he would say, “You’re the man that saved my life”. We would both laugh and then he would talk about how much better life at home was now that he was hearing what his wife said. Hearing loss puts a great stress on families when it interferes with communication. Communicating your ideas and feelings is a most important part of improving your home. Like adding a sunroom it can bring a lot of light into your life.

The best part of my job is when I get a call from a family member saying they are once again enjoying conversation with a loved that had not been hearing them.

Hearing loss is kind of like a sticking door or a dripping faucet. You just keep putting up with it until you, or your spouse, just can’t stand it any longer. After you do something about it you ask yourself why you waited so long.

It’s that home improvement time of year. Why not take a step to improve communication at home and get a hearing evaluation. It just might bring new light to every room in your house.

Peter Lee owns and operates Peak Hearing Systems in Lebanon and Philomath. He can be reached at: 541-451-1733



The desire to open up the kitchen into a great room and tap into the amazing views inspired the transformation of this space that overlooks breathtaking acres of mint fields and pastures. Several ill-conceived additions over the years created a disjointed layout that separated this 1911 farmhouse kitchen from other family areas. Boxed in by several small rooms, the kitchen was not only cut off from the other rooms in the house, but it also lacked storage, counter space, work areas, and presence. The new homeowners sought to brighten up their kitchen and dining area while at the same time making it more cohesive, spacious, and functional for their twenty-first century lifestyle.

Cooking and entertaining in this kitchen was difficult. Ready to make it more cohesive and

functional, the homeowners hoped for a new kitchen that would:

• be open and con-nected to their family room

• easily accommodate several cooks and guests

• offer ample storage and prep/work areas

• maximize natural lighting and views

We demolished several small rooms and built a small addition to create a new kitchen/dining great room. The newly formed dining area now connects to the adjacent family room to fulfill the clients request for a more functional entertainment space.

A generous Sapele* island greatly increased much needed counter space and provides

a gathering area for entertaining. A roomy walk-in pantry and white painted maple cabinets and buffet provide ample storage for anything imaginable.

The new homeowners sought to brighten up their kitchen and dining area so windows were added along the entire length of the great room to improve natural lighting and take advantage of the views.

This dream kitchen is everything that the homeowners hoped for. It is large enough for several cooks, has an abundance of natural light and also features granite countertops, two concealed dishwashers, stainless steel appliances, and abundant storage. With the kitchen now connected to the dining and family rooms, entertaining is a breeze.

Wait, what?Sapele:The commercially impor-tant wood is reminiscent of mahogany, a member of the same family, typically applied where figure is im-portant.

Among its more exotic uses is that in musical instruments. It is used for the top, back and sides of acoustic guitar bod-ies as well as the tops of electric guitar bodies.

The American car maker Cadillac also uses sapele wood for interior wood trim on its vehicles.

Dream Remodel,

Realized

*

BeforeHeidi Powell, PowellConstruction.comPhotos: Erik Lubbock, JenerikImages.com

Before After



Designing & Building

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Mid-Valley homeowners - you are lucky. In this area alone there are an abundance of qualified designers and contractors willing to help you make your renovation dream a reality. Selecting the right one for your project can be challenging. I’d like to share some tried and true tips to help smooth the process and assure you are heard and understood so that at the end of your completed project you will say “this really feels like home, my home.”

When embarking on a renovation, face to face conversations with all family members who have a say in the process are essential. I like to sit in on this meeting – it gives me a unique perspective about how each person communicates their wants for the project and how they work through disagreement and compromise. It is also a way to identify how you make decisions and communicate personal style and tastes.

Prior to meeting, I suggest making two lists, one for your absolute must-haves

and one for your like-to-haves. This is useful for a couple of reasons. First, many homeowners have heard unpleasant stories about, and are leery of “project creep,” and second, lists help focus and communicate your vision to your designer and/or contractor. This simple action could result in a cost effective solution that may even make more of your like-to-haves a reality with little or no impact to budget. For example, a past client described her perfect shower to me but she was convinced her like-to-haves were way out of her budget. By looking at things a little differently, keeping the plumbing layout simple and doing a bit of extra legwork fixture shopping, she now has the back massagers she didn’t think were possible. Imagine how delighted she is each and every time she uses her new shower!

I also believe in the value of exploration and discovery in the design process. Do you like narrowing your choices by looking through catalogs? Do you prefer seeing and interacting with actual products in a showroom setting? Or do

you want to see products in an actual vignette in order to visualize if they will work for your situation? How you respond helps tailor an experience and remodeling process that is less stressful while delivering your unique solution.You can also save time and money by narrowing down the universe of product choices by using the internet. At Houzz.com you can search for, and create ideabooks from thousands of photographs featuring room designs, colors, lighting, products – anything that you connect with.

You may not be able to articulate your exact style or why you like what you like, but sharing your ideabooks with your designer ensures that your unique preferences are considered before the process begins.

I believe there is one beautiful solution for each and every client and I want to infuse your personality into the process, product selection and into the rooms you envision living in.

Heather Van Eyk, CKD and member of the National Kitchen and Bath Association, is founder and designer of Northwest Design House, LLC, a design house located in the Eastgate Plaza off Hwy. 34 in Corvallis. She can be reached at 541-619-7892.

Your Home, Your Style

Ask a Designer Heather Van Eyk


Investing in replacement windows for your home is one of the most cost-effective home improvements you can make. For people who

are considering the pros and cons of window replacement, here are a few reasons why replacing your old windows can be an excellent investment:

Comfort - New windows will help give you the comfort you need during winter, and the coolness you desire during summer. New windows are designed to insulate. They keep heat where it comes from, whether from inside in the winter, or outside during the summer, and keeping you comfortable inside your house.

Lower energy costs - Replacing your old leaky windows with newer and more energy efficient ones can result in significant energy savings, both now and in the future. The latest technology in windows offer new frame materials & designs, along with Low-E (emittance) coatings, obscured or decorative glass, improved weather-stripping,

conductance gas filling and glazing, making them more efficient. Home Values - your home is your prized possession, and it is important to keep your biggest investment looking its best. Replacement windows can add charm, beauty and sophistication to your home. Unlike many other home improvements, installing new windows can actually increase the value of your home

Fewer maintenance hassles - constantly painting, repairing and maintaining old windows can be a real hassle. Window manufacturers are designing windows with parts that are easy to remove and reinstall so that they can be thoroughly cleaned. They also provide excellent UV protection to prevent fading of things inside your home such as walls, rugs, flooring, window treatments, and furnishings.

Utility Rebates– Incentives and Rebates for Energy-Efficient windows are offered through utility companies and state programs. See Energy Trust of Oregon or your power company for further details and to see if you qualify.

Replacement Windows Make SenseCompliments of Heidi at Riverside Window & Door in Corvallis | riversidewindows.com

Photo courtesy of Marvin Windows


It surrounds us in every aspect of our lives. If color is used right when decorating a room, it can enhance feelings of health and wellbeing, energize an area or create mystery. Color can inspire sleep or awaken our senses and it can modify the perceived temperature of a room to feel cooler or warmer.

There are unending possibilities of colors, spanning the rainbow and beyond, with several hues of white and shades of grays to blacks. The selection of a color pallet used in interior decorating is the first step toward creating spectacular rooms.

We begin to have color preferences early in life. If you ask a 4-year old what color they like, they can quickly tell you their favorite. Although we all favor different colors, there are strong associations to color that most of us share:

Red: Exciting, dramatic, passion. Red stimulates appetite.

Yellow: Cheer, excitement, enthusiasm. Yellow promotes happiness.

Blue: Serenity, openness, clean. Blue contributes to calmness.

Green: Nature, soothing, health. Green contributes to an easy living atmosphere. Purple: Wisdom, wealth, royalty. Purple tones lend to feelings of success.

In decorating warm and cool colors are commonly discussed.

Warm colors include orange, yellow and red tones. Neutral tones like

browns and creams are considered warm colors. These colors reflect light and add a warming effect to a room. They also have a tightening effect to make objects or surfaces feel closer together. Most wood surfaces will add natural warmth to a room.

Cool colors include blues, plums and whites. These colors are calming and soothe our senses. Use of these hues can be a psychological advantage to enhance sleep in bedrooms, or to visually drop the rooms temperature in a steamy bathroom. Cool color tones can be used to visually expand a small space.

Nature is our inspiration in the Northwest. We love wood grains and natural surfaces. Because of this, neutral color pallets are very popular in the Willamette Valley. The use of primarily neutral tones in a room gives the decorator an opportunity to incorporate colors with accessories or wall colors. Enhancements with color add personalization to any room.

Today’s lifestyle demands that the products we select for use in our homes are functional, healthy for our families, and are eco-friendly. Luckily many textiles have these qualities and are available in wide varieties of colors. Choosing practical and fashionable surfaces for your decorating will express your good taste and will enhance your living spaces.

Teri Wilkinson has been in the window fashion and floor-ing business since 1981. She worked at the Albany Sears store for 7 years and has been with Benson’s Interiors since 1988.

COLOR!


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Portland, OR: Oregon Brewers Festival toasts its 26th annual year of celebrat-ing craft beer; expands to five days and switches to glass

80,000 beer lovers are expected from around the world to take part in the annual celebra-tion of craft beer

On a sun-soaked July afternoon, there’s no better place to sip suds with friends than the Oregon Brewers Festival, one of the nation’s longest-running and best-loved craft beer festivals. Nearly 80,000 fans annually travel from points around the world to take part in the event. This year, they’ll have an extra day to celebrate; the 26th Oregon Brewers Festival will take place July 24 through July 28 at Tom McCall Waterfront Park in downtown Portland, marking an expansion to five days. Event hours are Noon to 9pm Wed. through Sat., and Noon to 7pm Sunday.

“The festival continues to grow in popular-ity every year, especially with tourists,” said festival owner and founder Art Larrance. “Due to space constraints, we can’t expand our footprint, so we decided to instead add a day to accommodate more beer lovers. Portland’s role as the ‘Cradle of Craft Beer’ had led our city to be one of the premier beer tourism destinations in the United States, and the Oregon Brewers Festival continues to support

that movement.”

In 2005, the festival expanded from a three-day to a four-day event; that turned out to be a huge success, and ever since, festival purists have declared Thursday to be the best day to attend due to shorter lines and a full beer selection. Festival organizers are now hoping Wednesday will become the new Thursday.

Another big change to this year’s event is the introduction of a tasting glass. In an effort to improve the tasting experience for the guest and to be more environmentally responsible, the Oregon Brewers Festival will now sell a tasting glass in lieu of the traditional plastic mug. Admission into the festival grounds is free. In order to consume beer, purchase of a 2013 souvenir 12-ounce tasting glass is required and costs $7. Beer is purchased with wooden tokens, which cost $1 a piece. Patrons pay four tokens for a full glass of beer, or one token for a taste. There are no advance tickets sold to the festival; all purchases are made on-site.

From Ambers to Alts, Belgians to Blondes, Pales to Pilsners and Sessions to Stouts, the Oregon Brewers Festival serves up more than 25 beer styles from 82 craft breweries from around the country; there are 84 different beers served, one per brewery plus two gluten-free offerings. The festival is first and foremost a celebration of beer, but the event

also features five days of live music, food booths, craft vendors, homebrew demonstra-tions and industry displays. A root beer gar-den provides complimentary handcrafted root beer to minors and designated drivers; minors are allowed into the event when accompanied by a parent.

Alternative modes of transportation are en-couraged, with free monitored bicycle parking available each day. The main entrance is at SW Oak Street and Naito Parkway, one block from the MAX Light Rail line.

ABOUT THE OREGON BREWERS FESTIVALThe Oregon Brewers Festival was founded in 1988 as an opportunity to expose the public to microbrews at a time when the craft brew-ing industry was just getting off the ground. Today, that industry has flourished, especially in Oregon, which has 134 brewing companies operating 166 brewing facilities in 60 cities. Portland alone has 51 breweries -- more than any other city in the world. The Portland metropolitan area is the largest craft brewing market in the US with the most number of breweries at 68. A study conducted at the 2011 Oregon Brewers Festival estimated the economic impact of the festival on the local economy to be $23.2 million; it also showed that out-of-state and international visitors accounted for 56% of attendees. For more in-formation about the Oregon Brewers Festival,visit www.oregonbrewfest.com.

“Portland alone has 51 breweries -- more than any other city in the world. The Portland metropolitan area is the largest craft brew-ing market in the US with the most number of breweries at 68.”

Craft Beer Portland Style


The Beer Prof.Beers for the Stout HeartedKendall Staggs, aka the Beer ProfBeer Historian and Tasting Guide

Spring is here. Blossoms have appeared, and they promise longer and warmer days ahead. St. Patrick’s Day has come and gone. On that day, beer lovers think of one particular brew: Guinness Stout. Garrett Oliver, the author of The Brewmaster’s Table notes, “No other style of beer is as married to one brewery as Stout is to Guinness.” Yet Oliver reminds us that there are now 19 different versions of Guinness Stout brewed in more than 40 countries, and there are many varieties of Stout that are not brewed by Guinness. The Beer Judge Certification Program, which oversees the judging of homebrewed beer and offers guidelines for over two dozen beer styles, identifies six different sub-styles of Stouts: Dry, Sweet, Oatmeal, Foreign Extra, American, and Russian Imperial. All of them have brands that we can get here.

The Origins of StoutIn the English brewing tradition, “Stout” was originally the name for any strong ale. There were Stout Porters and even Stout Pale Ales. It was not until the late 19th century that brewers and their customers started calling Stout Porter just “Stout.” Since then Stout, when used alone, has become synonymous with the beer style that we recognize today.

In 1759 Arthur Guinness, aged 34, signed a 9000-year lease on a defunct brewery at St. James Gate, in Dublin. By the late 18th century, Guinness was brewing mostly Porter, the strong dark ale that was popular with the British and Irish working class. In 1820 the Guinness Brewery began making what it called Stout Porter. It differed from ordinary Porter in three ways. First, it was stronger, with more malt, hops, and alcohol strength. Second, it was darker. Because beer drinkers then and now associate darker beers with stronger beers, the brewers added black patent malt, a malt variety that is kilned at higher temperatures to achieve a very dark color. Finally, Stout Porter featured roasted, unmalted barley. This was made possible thanks to Daniel Wheeler’s patented roasting machine, which imparted a coffee-like aroma and flavor.

Beer writers disagree about what exactly differentiates modern Stout from modern Porter. I join the group that insists that Stouts are defined by the presence of roasted, unmalted barley. According to this definition, then, Porters, are dark brown ales that lack the intense roasted qualities found in Stouts.

Ireland’s National DrinkThe world’s best known Stout is Guinness Extra Stout (4.2 percent abv). It defines the style now called Dry Stout, which is arguably the national drink of Ireland. Dry Stout is actually a very light beer. It’s not light in color, obviously; the use of roasted grains makes it nearly black. But it’s light in body and in alcohol strength. Guinness Extra Stout, whether on draft in a tavern, in a bottle, or in a can, has the approximate alcohol strength of an American mass-produced lager. This allows Guinness lovers to consume several pints during an evening out. The characteristic creamy head is the result of an ingenious tap system that forces dissolved nitrogen from the beer under very high pressure. Guinness and its rivals combine a robust hop bite with flavors reminiscent of coffee

and dark chocolate.

In Ireland, Guinness has had plenty of competition over the years. The Beamish and Crawford Brewery, established in Cork in 1792, brewed Stout that actually outsold Guinness until 1833. Another Cork brewery, Murphy’s, was established in 1856 on the site of a well consecrated to Our Lady. Many residents of Cork still prefer Beamish Stout or Murphy’s Stout to Guinness Extra Stout.

Murphy’s Stout (4.0 percent abv) is my recommendation for the Dry Stout style, if only to get people

to try something other than Guinness. I poured it from a 500 ml. can featuring the widget, the now ubiquitous device invented by Guinness that dispenses nitrogen in the beer, giving it the same creamy texture that kegged versions have. Murphy’s Stout has a delicious, lightly roasted, milk chocolate flavor. It is much thinner than the beers I normally drink and goes down very easily. This beer quickly disproves the notion that dark color indicates strong beer.

My other Dry Stout recommendations include, from Ireland, Guinness Extra Stout, Beamish Irish Stout, and O’Hara’s Irish Stout; from California, North Coast Old 38 Stout and Mendicino Black Hawk Stout; and from Maine, Shipyard Blue Fin Stout.

Dry Stouts go well with a variety of foods, but my favorite is oysters. Stouts have been associated with oysters since the early 19th century. Charles Dickens frequently described such a meal in his novels, at a time when oysters were so plentiful in England that taverns often served them free with an order of beer. Dry Stouts also go well with mussels, clams, scallops, and smoked salmon—just about any assertive seafood. They also pair well with corned

beef, pastrami, and smoked hams. Garrett Oliver recommends them with steaks and burgers, and adds, “every Irish household has an old recipe for Guinness stew, a dish that I imagine is as old as the brewery.”

Sweets for the SweetStouts have long enjoyed a reputation as a healthy tonic. “Guinness is Good for You” was one of the brewery’s most famous and longest-running advertising slogans. The Irish called Stout “mother’s milk” and prescribed it to nursing mothers. This practice is now controversial, but there are still many people around the world who believe it is medically sound. Perhaps this helped inspire English brewers to add milk sugar (lactose), which does not ferment, to their Stouts. The resulting Stouts were sweeter but still relatively low in alcohol. They were not only served to nursing mothers, but also to people recuperating from illness or injury. They were also regarded as what today might be called an energy drink, favored especially by British miners and shipyard workers.

Most modern Sweet Stouts are sweet because they emphasize maltiness rather than hop bitterness. A few have lactose added. These beers retain the coffee and chocolate flavors of roasted barley, and have been compared to cream liqueurs. In recent years a few American and Japanese breweries have added Milk Stouts to their line-ups.

A more recent innovation among Sweet Stouts is the use of chocolate. I’m very fond of Double Chocolate Stout (5.2 percent abv), which was introduced by the Young’s Brewery of London in 1997. It was the first Stout to be brewed with added chocolate—both bars and essence. It is silky smooth, especially when dispensed from the nitrogen-charged can. The flavors begin with a hint of ginger, followed by fudge and cream. It is balanced with a bitter-chocolate finish.

My other Sweet Stout recommendations include, from England, Mackeson’s Stout (the original Milk Stout) and McMullen’s Chocolate Stout; from Colorado, Left Hand Milk Stout; from Pennsylvania, Lancaster Milk Stout, and from New York, Ommegang Chocolate Indulgence.

Beer writers are unanimous in proclaiming that wines—even dessert wines—don’t really pair well with chocolate cakes, puddings, or mousses. Sweet stouts do. Michael Jackson offers this particularly tempting idea: Sweet Stout with Sachertorte, the famous Viennese chocolate cake with apricot preserves. Just writing about it makes my mouth water. If you can’t find anything that fancy, try a scoop of vanilla ice cream in a glass of Sweet Stout. It works.

EAT • DRINK • BE HAPPY BEER


Not Just for Breakfast AnymoreAnother Stout sub-style is Oatmeal Stout, which may have been invented when brewers ran short of malted barley. Modern versions only use a tiny proportion of oatmeal in the brewing process; otherwise they would turn the grain mash into glue. The use of a little oatmeal imparts a delicious creaminess of both texture and flavor to Oatmeal Stouts, which also feature the aromas and flavors of coffee and chocolate. Oatmeal Stouts began to fade from the British brewing scene in the 1960s, and in the 1970s they disappeared. Samuel Smith’s Brewery in the village of Tadcaster, England, revived the style in the 1980s and began exporting it to the United States. Samuel Smith’s Oatmeal Stout (5.0 percent abv) has a fresh, flowery hop aroma and a sweet, creamy flavor. Its palate is silky and full-bodied and its finish is relatively sweet. It is remarkably easy to drink, and very delicious.

I also strongly recommend Anderson Valley Barney Flats Oatmeal Stout (5.8 percent abv), from the tiny town of Boonville, in Mendocino County, in northern California. It is a little more robust and has more pronounced hop aroma, flavor, and bitterness than its English cousin. Its flavors include freshly baked bread, toffee, and dried cherries. It is one of the highest rated Oatmeal Stouts on Beer Advocate website; in fact, the founders of the site award it the rare score of 100. The Anderson Valley Brewery was founded in 1987, and was one of the first twenty craft breweries in America. Some of the local residents around Boonville still speak a local slang called Boontling, leftover from early days when timber harvesting was a booming local business. On its bottles Barney Flats Oatmeal Stout is described as “shy sluggin’ gorms neemer!” which means, “not just for breakfast anymore!”

My other Oatmeal Stout recommendations include, from England, Young’s Oatmeal Stout; from Oregon, Rogue Shakespeare Stout; from Massachusetts, Ipswich Oatmeal Stout, and from Montreal, Canada, McAuslan St-Ambroise Oatmeal Stout.

Oatmeal Stouts are the perfect accompaniment for creamy desserts. Garrett Oliver recommends them with cheesecake. Michael Jackson recommends them with zabaglione or tiramisu. I have to admit I had to look up what those are. Zabaglione (sabyayon in French) is Italian dessert, usually served in a champagne glass, that’s a whipped custard made from egg yolks, sugar, and sweet wine. Tiramisu, also Italian, is a layered dessert made from lady fingers dipped in coffee, layered with a mixture of whipped egg yolk and mascarpone cheese, and flavored with Marasala wine and cocoa. They sound delicious, and I look forward to trying them with Oatmeal Stouts. Beer Fit for a Queen, or TsarinaThe strongest Stouts were originally made in Britain for export to the countries of Scandinavia and the Baltic coast. Because these beers were favored by the royal court in St. Petersburg, they were called Russian Imperial Stouts. These beers are very rich, and they often combine the coffee-like roastiness of other Stouts with blackberry fruitiness and the flavors of dark chocolate, licorice, and mild smokiness.

According to Michael Jackson, the original Russian Imperial Stout was brewed by the Barclay’s Brewery of

London in the late 18th century. It was first exported to St. Petersburg at the request of the Russian tsarina, Catherine the Great, after she sampled Stout on a visit to England. Catherine was famous for her appetites; she supposedly breakfasted on vodka-laced tea and a caviar omelet. According to legend, the first shipment of Stout sent to Catherine spoiled on its way across the Baltic Sea, so the brewers made a stronger, hoppier version that not only survived, but became very popular in Russia. Other British brewers shipped Stouts to Nordic ports and to the Baltic states, and over time, local breweries began to brew their own interpretations of the style, which are usually called Baltic Porters.

Courage Imperial Stout (10.0 percent abv), from the Wells & Young Brewery in Bedford, England, is available in some parts of the United States. It’s based on the original recipe for the beer Catherine the Great commissioned from Thale’s Anchor Brewery in Southward and later brewed by the John Courage Brewery for the Russian imperial court.

My favorite Russian Imperial Stout is Old Rasputin, from the North Coast Brewing Company of Fort Bragg, California. It’s plenty strong at 9 percent alcohol by volume, and has rich, toffee, rum notes, and, true to style, a generous dose of hop flavors and hop bitterness. I am impressed at how delicious and well balanced it is with all of the intense aromas and flavors swirling around in such a big beer. Worth seeking, too, is the bourbon barrel-aged version of Old Rasputin. The North Coast Brewery was founded in 1987 in an old Presbyterian church and mortuary in Fort Bragg, which was once a whaling town.

My other Imperial Stout recommendations include, from England, Samuel Smith’s Imperial Stout; from California, Stone Imperial Russian Stout; from New York, Brooklyn Black Chocolate Stout; from Florida, Cigar City Marshal Zhukov’s Stout; and from Oregon, Rogue Imperial Stout.I’ll just offer recommendations for the remaining Stout sub-styles. Among Foreign Extra Stouts, the one I would seek first is Guinness Foreign Extra Stout (7.5 percent abv). Until recently, it was available in the Caribbean, where it is wildly popular, but not in the United States. My other Foreign Extra Stout recommendations include, from England, Ridgeway Lump of Coal Stout; from Australia, Cooper’s Best Extra Stout; from Wyoming, Snake River Zonker Stout; and from Seattle, Pike Street XXXXX Stout, with an extremely intense coffee-like flavor, which I just sampled last weekend.

My recommendation for American Stout is easy to find in these parts: Deschutes Obsidian Stout (6.4 percent abv), from Bend, Oregon. It is relatively hoppy and robust, and practically defines the style. My other American Stout recommendations include, from California, Sierra Nevada Stout and Steelhead Extra Stout, and from Michigan, Bell’s Kalamazoo Stout.

Stouts, with their heartiness and roastiness, might seem best suited for the winter, and that’s when I usually have one. But they are surprisingly good year-round, and go well with a lot of different foods. There are a lot of different varieties, and the best among them are sure to please. Drink one, and you will prove your worth.

Hop To It!Hire the Beer Prof!

In the coming weeks, I hope to be able to conduct some beer tastings featuring these and other favorites. In the past dozen years, I have served as the instructor and master of ceremonies for over fifty beer tasting events. A beer tasting can be a modest gathering of six people or a more formal affair for fifteen or more guests. It can last 90 minutes or up to three hours. It can involve five or six two-ounce samples for a mid-week event or seven to ten four-ounce samples at a weekend party. The beers can be accompanied by a few snacks or paired with a full complement of gourmet foods.

I provide the beers and a packet of information concerning the history and the stories behind the breweries, the beer styles, and the beers themselves. The sessions are always informal; I usually introduce the beers and then answer any questions that come up. I play the part of Professor Beer, but the emphasis is on having fun, and everyone seems to have a great time at these beer tastings. Tastings afford me an opportunity to do the two things I enjoy doing most: teach people about great beer and enjoy my favorite beers in the world. I hope to have the pleasure of seeing you at one of my events soon.

Get in touch, and let’s schedule a beer tasting for your group [email protected] call: 920-609-9919

EAT • DRINK • BE HAPPY BEER


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Herb and Leek-Stuffed Salmon

Salmon gets a savory kick from leeks and herbs, complemented by a citrus salad and wild rice pilaf for an out-of-this world meal. Recipe by Market of Choice. Serves 4. Ingredients4 (6 oz) salmon salmon fillets1 bunch leeks, chopped2 T butter½ T fresh spearmint, chopped fine (approx 2 sprigs)1 T fresh basil, chopped ½ T fresh thyme, chopped1 t dry dill½ c spinach, choppedzest and juice of small lemonSalt to taste1 T shallots, chopped fine1/3 c dry white wine

DirectionsSauté leeks in butter slowly until softened but still bright green. Toss with remaining ingredients except shallots and wine and remove from heat. Make deep slits in salmon fillets and fill with mixture. Place in ovenproof baking dish over chopped shallots and sprinkle with wine. Bake approx. 15 minutes until in-ternal temperature reaches 135º and fish flakes eas-

ily. Serve immediately with wild rice pilaf and Sicilian Orange and Red Onion Salad (recipe follows). Sicilian Orange and Red Onion SaladCut the peel and pith from four oranges and slice into rings. Toss with thin slices of red onion, some freshly ground black pepper, and drizzle with extra virgin olive oil. Serve immediately. Serves 4.

Wild Rice Pilaf¼ c each yellow onion, carrot, red bell pepper, and celery, diced fine1 T extra virgin olive oil1 t garlic, minced½ T fresh thyme, choppedCooked wild rice (follow package directions for 4 servings)Pinch of salt and pepper to taste

Cook wild rice (it takes usually takes about 45 min-utes). Meanwhile, sauté vegetables in olive oil over medium heat for 3 min. Add garlic and thyme and cook 1 minute more. Toss with warm, cooked rice and serve. Serves 4.Pairings:Serve with a crisp, minerally white wine, such as pinot gris.

EAT • DRINK • BE HAPPY Recipe from the pros at Market of Choice


EAT • DRINK • BE HAPPY WINE

This column is a happy opportunity for a not-so-snooty wino to share her thoughts on the wines of the Willamette Valley - tastes, smells, pairings, and events.

I grew up in the snow belt of Central New York – a place where when the days lengthened we listened for the sound of warming winds. As a little girl I used to lie in bed and listen to the beams in my parents’ log home creak and pop as the weather turned. Icicles melted, and rivulets of water ran across the roads. Creeks swelled, and we woke each day to the sun glinting off of shrinking mounds of snow. I loved watching the world come alive again – sap flowed in the maple trees, and sugar houses billowed clouds of steam. Crocuses pressed up through the frost and opened brightly against the white. The air smelled fresh, green, and new. The sweetness of spring brought promise, beauty, and new life.

Springtime in the Willamette Valley is a warmer and more colorful event. This is my third time watching the daffodils explode from what seems like every lawn and traffic median. Instead of the creaking of house beams, I am greeted in the morning to the growling of my neighbors mowing their lawns. The plum tree outside my window blushes pink, and I get to see the blue of the sky again. One thing is the same as my childhood home – that green, sweet smell that belies the change in season. In honor of spring, I am reviewing a few wines that bring out the sweeter side of the palette.

Seriously Sticky Syrah, by Del Rio Vineyards: was actually my initial inspiration for the theme for this article. I picked it up at the South CoOp in Corvallis on a whim because I liked the sparse labeling, and was looking for something unique (sometimes even semi-pretentious winos

like me choose wines because the bottle looks pretty!). This Syrah Port was classic in flavor – dark and rich, heavy with plum, blackberry, and raisin flavors. The color was a brilliant maroon, the texture silky and tenuous, and the nose carried hints of wet moss and turned soil underneath the power of the fruit. I highly recommend this wine if you are a fan of Port, and you like to drink local. I could not find

out the vintage of my bottle, and the Del Rio website states that this wine is sold out, but I have seen it pop up in a couple of local places in Corvallis as well as other towns in the area. Be cautious as you sip! With 19% ABV, this wine is no slouch. Sip moderately alone, pour over ice cream, or pair it with dark chocolate after a meal of grilled meats and marinated veggies at your first seasonal barbecue.

Moonstone Asian Pear Sake, by Sake One: I first came across this lovely and light rice wine when on wine tour for a friends’ birthday, and I recently picked up another bottle to remind myself of its tastiness. Sake One boasts a wide variety of craft sake, and the Moonstone line is a flavored series that includes Asian Pear,

Lemongrass, Raspberry, and Plum. The Asian Pear is silky-smooth, crisp, and best sipped lightly chilled. The nose is unmistakably pear, with strong floral notes and a hint of the rice wine sourness. The flavor is clean, fruity, and mild – pear through and through with hints of melon, lime, and a fresh spring greenness. Pair it with citrusy fish, fruit, or light-flavored desserts such as custard, cheesecake, or vanilla ice cream.

Mijiu Fire, by Vinn Distillery: one of the newest additions to Portland’s distillery row, Vinn provides the Chinese take on rice wine. Their Mijiu Fire is made by fermenting black rice. This wine is subtle and intense, sweet and sour, fresh and hinting of ancient times. The

color is pale like a rose wine, with a nose that is tart like cherries with hints of cinnamon and vanilla. The flavor is at first sour, moving to a rounded sweetness mid-palette, and finishing with a warming hint of spice. I have not tasted anything quite like it, and appreciate this unique addition to the Oregon wine scene. If you like a hint of sour in your life, this wine will please your senses. I would sip it alone lightly chilled, or mix it with seltzer and lime for a lovely fizzy tonic…maybe toss in some peach puree, and garnish with mint for good effect.

Home, 2010 Pinot Noir Dessert Wine, by Harris Bridge: classic and timeless – it came in the elegant dessert wine bottle, and was topped with a paper boasting a poem about an oak tree. “We think of you limber, fluttering and new…You begin as we all

do, a seed, then sprout…” The imagery is reminiscent of spring. Tawny in color, the nose is powerful – caramel and clove. The flavor is equally hefty, darkly sweet, with a bitter finish. I found ripe fruitiness mixed with tar, leather, vanilla and oak. It reminded me of the cold nights before the spring broke in full, seeking warmth from the inside. The longer it was open, the fuller the flavors became, and the sweetness emerged further as the tannic and acidic qualities softened. I would sip this alone, and might not even choose to pair it with food. If I were to have to choose, it would be with rich, nutty cheese.

Session Meads, by Nectar Creek Honeywine: I was fortunate enough to get to tour the tight quarters at Nectar Creek recently, and was treated to tastes of all three of their session

meads. The Wildflower Session Mead is clean and crisp, with floral notes and a rounded off-dry honey flavor. Its gentle effervescence makes it a lovely sit-down drink at the end of a long day getting your garden ready for planting. The Raspberry Session Mead boasts a lively fuchsia color, and brings more tart than sweet out in its signature fruit. The flavor still drips with honey notes, and begs you to look forward through spring into the summer. I plan on using my current bottle to make a really tasty ice cream float. Their third, the Ginger Session Mead, is a bit spunkier than her gentle sisters, bringing in the warming nip of fresh ginger that tickles the nose and almost masks the floral finish. This is a drink that stands for itself, but, as owners Nick and Phil Lorenz suggested, would be excellent mixed with whiskey.

As you sip into spring, may you find the same sweetness in the air and in your glass that I have!

Clare Cady is an East coast transplant with the heart of an Oregonian. She is passionate about local food and beverages, and seeks to share with others what makes wine interesting, delicious, and accessible. Clare works at Oregon State University, where she serves students experiencing poverty and food insecurity. When she is not writing articles for Willamette Living Magazine, she is gardening, cycling, backpacking, surfing, or serving as a staff writer for WestToast.com.

A Few of My Favorite ThingsClare Cady


Tough by Nature “I undertook this project because the character of these women is right there on the surface, more so than somebody who’s got layers and layers of urban culture.” – Lynda Lanker, artist

In 2012, fine artist Lynda Lanker launched “Tough by Nature,” a series of portraits of women ranchers and cowgirls from the American West. A 19-year project, she traveled the western United States to interview 49 women and capture their spirit through portraiture. As the American West undergoes transition and transformation, Lynda’s work preserves the histories of these contemporary western heroines. The book “Tough by Nature” was published by the Jordan Schnitzer Museum of Art in Eugene, Oregon, and an exhibition of the same name was on view at the museum from July 1 – Sept. 9, 2012. The exhibit is now touring at other museums through Landau Traveling Exhibitions. The project began as an idea of Lynda’s artist friend, Elizabeth Brinton, who suggested a collaboration to portray Eastern Oregon. Elizabeth would paint the landscape and Lynda, the people. Elizabeth was unable to commit to the extensive travel schedule, so Lynda pursued the project on her own and extended it to include most of the American West. Throughout the project, Lynda was encouraged and advised by her late-husband, photographer Brian Lanker. Lynda’s process included on-site photographs, sketches and interviews. For the portraits, she experimented with a variety of mediums, choosing the technique she felt best captured the subject’s character. The 49 portraits range in medium from charcoal, oil pastel, acrylic and egg tempera, to plate and stone lithography and drypoint engraving.

Visit lyndalanker.com to see images of lithographs that can be purchased, view the exhibition schedule, or to order a copy of the book. More information about scheduling the exhibit can be found at www.a-r-t.com/cowgirl.

“This 19-year sojourn has been almost like a second childhood for me, sitting, listening, and watching these women. I learned from them, and they changed me … the resilience, character, and quiet strength of these extraordinary women will be with me forever.” – Lynda Lanker, artist

[email protected]: 541.485.0070

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Showing for the season: “The Moveable Feast”

The Artist’s Perspective

Old Vicarage Gallery140 NE Alder StreetToledo, OR 97391(541) 336-2797

Pegasus Gallery341 SW 2nd St.Corvallis, OR 97333(541) 757-0042

Call about July Workshops with Michael in Toledo, OR

[email protected]

“Weeding” oil 12” X 16”


Copenhagen to CorvallisArne Jakobsen, Artist

by Scott Alexander

Recently I had the pleasure of meeting Arne Jakobsen, a very talented artist living in Corvallis. Arne arrived in Corvallis via... most of the world.

Born in Copenhagen Denmark, as a young man Arne couldn’t wait to join the merchant marines to see the world. He has many tales of the “high seas” and along the way, he studied art. Apparently he studied hard because his original works are great, and his range is extrordinary -- from western

“cowboy” art, to still lifes that resemble the European Masters.

Arne is a delightful gentleman and has retired to Corvallis after a long career with the Westin St. Francis Hotel in San Francisco. Arne was called upon to restore paintings that had become damaged or otherwise were in need of restoration - at any of the hotel group’s exclusive properties. Arne said it was a great gig “they would send me all over the world, give me a great room and food, and my job was to paint.” Sounds like great work to me, and as talented as Arne is, the the St. Francis’ collection was in good hands.

Arne now does shows around the valley, and paints original oils on a commission basis. To inquire about Arne’s work, give him a call at: 541-745-7828

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108 NW Second StreetCorvallis • 541-758-0180

corvallisacademyofballet.com

Annual Recitals!Saturday, June 1st 2013, Corvallis High School Auditorium “Tales of Beatrix Potter,” 3pm“A Tribute to Marius Petipa,” 7pmTickets May 1st at The Glass Slipper, 116 NW Second Street$5, all ages, reserved seating

Home of the Willamette Apprentice Ballet

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del AlmaAn exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience.

Menus and more at: www.delalmarestaurant.com

Open for dinner Tues. - Thurs. 5:00 -- 10:00Fri. & Sat. 5:00 - 11:00

136 SW Washington Ave Suite 102 Corvallis 541-753-2222

Tina’sOur menu is based on the foods that our farmer/neighbors grow: seasonal, and regional. Many of the wines that we feature come from just down the road. We are committed to using the best ingredients, and our menu changes as we move through the seasons of the year. We believe in using the highest quality and most health-ful ingredients available and use organic, free range and chemical free products.Dinner Nightly 5:00 pm - CloseLunch Tues - Fri 11:30 - 2:00760 Hwy 99WDundee 503-538-8880

The Blue GoatSavor the romance of wood-fired cooking straight from our giant hand-sculpted earthen oven. You can even watch our cob oven chef at work while you eat!

Serving the best local wine and beer in a relaxed, family-friendly environment. And featuring lo-cally grown fresh produce, eggs, meats, and cheeses - from small, sustainable farms in Oregon’s Wil-lamette Valley.

Open for lunch & dinner506 So. Trade St. in Amity

503-835-5170

April’s At Nye BeachProduce, herbs and flowers grown on the owners’ Buzzard Hill Farm combine to create an intensely personal, flavor-fully vibrant meal. The food is alive with this just-picked garden goodness. We like to think of it as “Farm to Fork” dining at its best. It doesn’t get any fresher than this!

Dinner from 5 pm Wed -- SunReservations Recommended.

749 NW 3rd St. in Newport’s Historic Nye Beach district

541-265-6855

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 present-ed with style. Many reviewers have called ours “the best asian food in Corvallis,” come find out why.

www.queenschopstick.com11:00 am 10:00 pm Sun-Wed11:00 am 11:00 pm Thurs-Sat

2329 Kings BlvdCorvallis 541-758-9166

Want to see your restaurant in the guide? Contact us at: 541-740-9776

or [email protected]

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Become a Willamette Living Insider! Like us on facebook and win free tickets to local events, spa treatments, great gifts and of course, dinner compliments of our great local eateries!

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We offer over 80 different teas from around the world.

House made quiche, entree salads made with fresh local greens.

Tea accessories and gifts.

Delicious desserts and fresh scones served warm. We look forward to seeing you at the tea room!

Tues. -- Sat. 10:30 --4:00Ivy Garden Tea Room333 1st. Ave. WAlbany541-928-7330

Fine Italian Food & Wine Shop

A large selection of Italian favorites prepared using the finest produce, meats, breads, cheeses and more.

Fresh salads, soups, scallopini, cacciatore, chicken, shrimp, beef & veal along with other local favor-ites like beef stroganoff make for a fantastic dining experience.

Pizzas made in-house to order.And don’t forget the Tiramisu and Cannoli for dessert!11:00 -- 9:00 Tues, Wed & Thurs11:00 -- 10:00 Fri.4:00 -- 10:00 Sat.

50 West Oak St.Lebanon541-451-5050

Mama’s Italian

Ivy Garden Tea Room

Welcome to El Sol de Mexico. Corvallis’ finest traditional Jalisco Style Mexican restau-rants. We offer a great selec-tion of entree’s the whole family will enjoy including select American dishes and a complete vegetarian menu. Open 7 days a week. For lunch and dinner. We also cater!2 locations in Corvallis.

1848 NW Circle AND1597 NW 9th St.

541-758-1735 (Circle)541-752-9299 (9th St.) 541-730-1355 (Catering)

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

Promoting local musicians and artists, Cafe Mundo is a destination for coastal travel-ers and locals.

Come on by, you’ll love it!

Tu - Th 11 am to 10 pmFri - Sat 11 am to MidnightSun 10 am to 4 pmClosed Mondays541-574-8134

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Come and try our Italian gelato, made fresh daily. Some of our traditional flavors are stracciatella,

gianduia, hazelnut, tiramisu, mocha chip, vanilla bean, & salted caramel. Have an affogato with our Italian Caffe D’Arte coffee.

Also offeringFrench and Italian pastries.

NAPOLEON’SCrêperie & Gelateria

Located in the historic Reed Opera House

189 Liberty St. NEDowntown Salem 503-581-4560

Reach an engaged, upscale audience with an advertising message they’ll trust and enjoy

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541-740-9776


The HOT TicketGreat Dates in and Around the Valley

Live Well, Age Well ExpoLinn County FairgroundsAlbanySat. May 18, 9:00 - 3:00866-904-6165www.agingwellexpo.org

GEORGE LOPEZApril 13 -- 7:00 pmSpirit Mountain Casinowww.spiritmountain.com

SANTIAM PLACEApril 6th from 9-4.Crafters Market & Home-Based Business Expo 541-259-4255

The 31st Annual Detroit Lake Fishing DerbyMay 17, 18 & 19Prizes will be awarded on Sunday May 19th at 3:00 P.M.www.detroitlakeoregon.org

Always... Patsy ClineApril 18, May 19 (multiple shows)Broadway Rose Theater Co. www.broadwayrose.org


The Oregon Bach FestivalJune 24 -- July 14Eugene / UofOUnder the artistic leadership of Helmuth Rilling, the Oregon Bach Festival presents three weeks of choral-orchestral master-works, guest artists, chamber music, social events, and education programs. Based in Eugene, the University of Oregon event also produces a summer series in Portland, with concerts in other cities and special events throughout the year.www.oregonbachfestival.com

Kurt D Andrews Agency964 NW Circle BlvdCorvallis, OR 97330Bus: (541) 452-5121

[email protected]

The Arts Center Takes You Back to the 60’s with “Flower Power”Mark Saturday May 4th on your calendar! Dust off your bell bottoms, dig up some love beads, and get ready for a groovy time. In celebration of The Arts Center’s 50th anniversary, they invite you to get in the spirit of ‘63 with “Flower Power” a family-friendly event from 7 to 9:30PM. Adult admission is $10 and includes 1 bingo card. Children under 16 are FREE! Proceeds from the event go to support our Art Education program.

Crafty WonderlandSuper Colossal Spring Sale!!!Saturday, May 11th, 2013 at The Oregon Convention Center - Exhibit Hall D777 NE MLK jr. Blvd. in Portland www.craftywonderland.com

Coming SoonMet a guy named Nanden (rhymes with London)... He’s building some really cool homes in Philomath. We were pointed his way by Bert at Mid-Valley Tile. The concept, we’ve covered it before, a little, is the Passive House. The idea is kind of like “build a thermos, and then build a house inside.” Very interesting and very cool (or warm, as your comfort dictates). Watch for expanded coverage in our next home improvement issue in August!

PERMANENCE HOMES

Tilework by Mid-Valley Tile

Nye Beach Wine Cellar

541-265-3292

541-265-8220

Jovi

541-574-8134

Visit Newport’s Historic Nye Beach

Next issue... The Lavender Festival

541-574-9070

for Artsake Gallery • A Co-op of Local Artists

Buy Local • Buy Handmade

Vern BartleyRhonda ChaseAnja ChavezCynthia JacobiKathy ThomasAlita PearlKaty LaReauShonnie WheelerFrances Van Wert

541-265-6855

541-265-2118Gifts • Lingerie

Queen of Hearts

Visit Lavender Lake Farms, look for the signs on 99!

Visit us online at:www.lavenderlakefarms.com

Call 503-838-2620 For More Information or Visit the Farm at 3395 S. Pacifi c Hwy in Independence Oregon

Hwy 99 between Corvallis and McMinnville

Happy spring, the 2013 Willamette Valley Lavender Festival is right around the corner. See you soon at Lavender Lake farms!

Lavender Gifts • Specialty FoodsSoaps • Lotions • Classes & Events

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Willamette Living Magazine April / May 2013