Willamette Living Magazine Aug / Sept 2012

A U G U S T / S E P T E M B E R 2 0 1 2

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

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

Join us for a powerful pink day to promote a journey of healthycancer-free living.

Wednesday, October 10, 2012

— F R E E —

7:45 a.m. – 2 p.m.LaSells Stewart Center, OSU CampusFeaturing keynote speaker Catharine H. Powers, MS, RD, break-out sessions,vendors, drawings, healthy lunch and so much more

6 – 7:30 p.m.Corvallis Public LibraryFeaturing keynote speaker Catharine H. Powers, MS, RDLight refreshments provided

Register at www.puttinonthepink.com

T H A N K Y O U T O O U R PA RT N E R S

P R E S E N T E D B Y

POTP-Edu Day-WL-1 7/25/12 5:18 PM Page 1

Call 541-768-2458 today for a free Puttin’ on the Pink bag!

www.corvallisclinic.com

Find-a-Physician | 541-757-3757

We’re proud to have more than 40 WOMEN practicing at TheCorvallis Clinic. Not just in OB/GYN, but also in specialties such as Gastroenterology, Urology, Neurology, Oncology, Orthopedics,and Pediatrics, as well as Internal and Family Medicine.

Hit the trail with our women’s health specialists at our annual WALK WITH THE DOC series. Walk with the Doc happens everyWednesday, June 6 – Aug. 29 (except July 4) from 7:30 – 8:30 a.m.,meet at the Oak Creek Drive entrance to Bald Hill Path. Each timeyou participate you are entered to win a pair of walking shoes.

Take care of yourself by attending PUTTIN’ ON THE PINKEDUCATION DAY, Wednesday, Oct. 10 at Oregon StateUniversity’s LaSells Stewart Center from 7:45 a.m. to 2 p.m. orCorvallis Public Library from 5:30 to 7 p.m. Learn about healthyeating from national speaker Catharine Powers, discover the bestpractice for self-breast exams, and the power of acupuncture.Start or end the day with yoga. The free evening will featurekeynote speaker, Catharine Powers. Light refreshments served.

Save the date for the most heartfelt and impactful gala event of the year, PUTTIN’ ON THE PINK STYLE SHOW, onSaturday, Oct. 13.

For more information on Puttin’ on the Pink Education Day and Style Show, visit www.puttinonthepink.com.

Taking Care of You.

MOM-3 Careys-WLiving 5/21/12 5:01 PM Page 1

“Get Th e Restful Night’s Sleep Your Body WantsOn a Bed Th at Provides the Support You Need”

Just Arrived! Sealy Opticool, experience the latest in temperature regulated sleep.

Your offi cial Sealy Dealer

www.thesleepcentermattresses.com

The Ackland Family Welcomes You. Proud owners and operators of the area’s oldest and most trusted source for quality mattresses at great prices. Serving family and community since 1978!

We also carry Tempur-Pedic, Stearns and Foster, Simmons Beautyrest, Restonic, Lady Americana & Serta! Also stocking a wide selection of memory foam, foam pillows and accessories.

Two LocationsIn Albany:245 Pacifi c Blvd. SW

541-967-8080

In Corvallis:908 NW 9th St.

541-753-2417

What makes Opti mum™ diff erent than memory foam or other gel beds? Opti Cool™ is the only gel memory foam on the market to be fused with OUT-LAST®, proven to be more eff ecti ve for removing excess heat during the night.

mental health treatment meets education

Growing up is hard. When a child has a mental health challenge, it can be even harder. School often becomes a place of struggle rather than an environment of learning.

Get the help your child needs with Trillium’s Day Program.

Trillium offers hope to families when they don’t know where else to turn. our day Program equips children and their families with the right tools to treat conditions and create new environments that enable children to realize their full potential in school, home, and community settings.

There is hoPe.

Trillium Day Program at Wake Robin School

building brighter futures with children and families

Day Program at Wake Robin School 1520 Plaza Street • Salem, Oregon541-750-1124

Day ProGram servicesChildren attend the Day Program from 8:45a - 2:45p.

Each child receives mental health treatment by Trillium Family Services and academic instruction by Linn Benton Lincoln Educational Service District.

children and their families meet at least once weekly with their therapist.

Treatment team includes the following: child psychiatrist or psychiatric nurse practitioner, child and family therapist classroom-based skills trainers school transition specialist special education teacher special education classroom assistants

The program’s top priority is to stabilize behavioral and mental health challenges, so each child can transition safely and successfully back into their homes, schools, and communities.

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www.trilliumfamily.org

GROWING TREND

FEATURES 11

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11Food not lawns! - it’s the battle cry of the new suburbanites taking charge of their fresh food supply. Everyone’s doing it!

HOME FOCUS18A Corvallis couple remodels a boring box and ends up with “Just What the Doctor Ordered.”

DAY TRIPPER25Silver Falls, Oregon’s largest state park.

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August / September

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BOLDT, CARLISLE & SMITH, LLCCERTIFIED PUBLIC ACCOUNTANTS

HELPING YOU MAKE SENSE OF COMPLEX FINANCIAL DECISIONS

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LET US HELP YOU MAKE THE MOST OF YOUR PERSONAL AND BUSINESS FINANCES. WE’RE YOUR COMPLETE SOLUTION FOR:

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STAYTON408 N. THIRD AVE.STAYTON, OR 97383503-769-2186

ALBANY321 FIRST AVE. E STE. 2AALBANY, OR 97321541-928-6500

BOLDT, CARLISLE & SMITH, LLCCERTIFIED PUBLIC ACCOUNTANTS

HELPING YOU MAKE SENSE OF COMPLEX FINANCIAL DECISIONS

www.bcsllc.com

LET US HELP YOU MAKE THE MOST OF YOUR PERSONAL AND BUSINESS FINANCES. WE’RE YOUR COMPLETE SOLUTION FOR:

PERSONAL & BUSINESS FINANCIAL PLANNING

COMPUTER & TECHNOLOGY SUPPORT

BUSINESS AND PERSONAL TAXES

QUICKBOOKS® SUPPORT AND TRAINING

SALEM480 CHURCH ST. SESALEM, OR 97301503-585-7751

STAYTON408 N. THIRD AVE.STAYTON, OR 97383503-769-2186

ALBANY321 FIRST AVE. E STE. 2AALBANY, OR 97321541-928-6500

Santiam Place Wedding & Event Hall

The Special Place for Your Event!WEDDINGS • RECEPTIONS

PARTIES • REUNIONS • MEETINGS

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TABLES, TABLECLOTHS, WEDDING ARCH

PILLARS, CENTERPIECES

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For Yours

327 1st Ave. West, in Albany

541-791-1844

Featuring local artisans, romantic gifts, porcelain,

china, linens, jewelry, European soaps, specialty

foods, & much more.

Ask about our custom china sets, a unique and personal gift your loved one will treasure forever.

Lavender, Lace, Etc.An elegant mix of beautiful things. New clothing, shoes, gifts, scents, herbs, home decor & more. Swing by and say hello to Louise, and take

home a new treasure today.

311 1st Ave West, In Albany

541-979-2000

Local restaurants, wineries, breweries, and food producers will be showcased in this premiere event that will be a gourmet’s delight.

Saturday August 18th, in Corvallis’ Central Park. Tickets available at the gate or online at:

www.biteofbenton.com

(a 21 and older event)

Family Owned, Since 1965!

“See Th ings In A Diff erent Light”

Lighting • Gift s • Home Decor

885 22nd Ave. SW in Albany 541-928-8488www.J-Jelectric.com

Willamette Living DepartmentsKickoff

Love to Live HereMike on Health

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Health & WellnessSummer MakeupDoctors Without Borders AuctionHow Healthy Are Your Employees?Puttin’ on the PinkDon’t Miss a Word!

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Eating Well in the ValleyA Few of My Favorite ThingsDining GuideThe Beer Prof.Keep Your Berries FreshGluten Free Doc Visits the ValleyCount Yourself Fit

3334363840

Art & EntertainmentArtist Focus: Sarah and WayneThe Hot Ticket - Great Dates in the ValleyToledo Art Walk - The 19th Annual!

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In the GardenLate Summer Beauties22

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10 August / September 2012Willamette Living Magazine

The French Unicorn

198 Liberty St. NE in Salem 503-581-3774

Specialty ItemsScentsSoaps GiftsJewelryFrench-Inspired Decor

Unique Clothing we carry:Yala BambooColor me CottonClick

For special occasions, or any occasion, stop in and say Bonjour!

Willamette LivingPublishers

Scott & Gayanne Alexander

Willamette Living is published every two months by

Willamette Life Media LLC

General Inquiries: Scott Alexander503-608-4846

[email protected]

AdvertisingAmy Covey

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Send Comments, Corrections & Questions to:

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

all the time, online.

Subscription InformationSend $12 for a full year

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All editorial material, including comments, opinion and statements of fact appearing in this publication, represents the views of the respec-tive authors and does not necessarily carry the

endorsement of Willamette Living or its officers. Information in Willamette Living is gathered

from sources considered to be reliable, but the accuracy of all information cannot be guaran-teed. The publication of any advertisements is not to be construed as an endorsement of

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Mailing Address: 922 NW Circle Blvd. Suite 160-179 Corvallis, OR 97330

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11www.willametteliving.com Willamette Living Magazine

Growing Trend

Lawns, so last century.It seems like everywhere you look valley residents are remov-ing lawn and replacing it with edibles. A delicious trend that is just beginning to take root!

It’s estimated that Americans spend between seven and twenty billion dollars a year on residential lawn care. The figures seem to vary wildly depending on who is delivering them, and which area of the country they reference. There has also been speculation that turf grass helps lower green-house gasses by absorbing Co2, and that turf grass creates a cooling effect. That may be true, to some extent. Of course we then are forced to choose either an unkept, lawn that looks like we’ve long ago lost the race to “keep up with the Jonses” or spend countless hours edging, mowing, weeding, airating, feeding, and whatever else happens to make some lawns look like glorius waves of green, suburban heaven. It’s always been a mystery to me. The question is, what happens to the possible benefits of turf grass when power equipment and fertilizers are introduced? Nothing good, is my guess.

Not to mention watering. It’s a lot of water, even here in the Willamette Valley, where we have an automatic watering system that turns on every fall and runs almost continuously through what most of us, for some reason, think should be spring. Watering is therapeutic, given the hypnotic state one enters watching the water float through the air on it’s way back to the earth. Of course we’re snapped back to reality when the bill arrives from the city outlining all the water we’ve lovingly sprayed all over the place - wait, what?

The new trend of replacing lawn with food is often compared to “victory gardens” -- the home gardens planted by those doing their part to achieve victory in WWII.

But can it really help? Well, get this - from Wikipedia:The US Department of Agriculture estimates that more than 20 million victory gardens were planted. Fruit and vegetables harvested in these home and community plots was estimated to be 9-10 million tons, an amount equal to all commercial production of fresh vegetables.

Not bad for a bunch of plain old folks. In March of 2009, First Lady Michelle Obama planted a “Kitchen Garden” on the White House lawn to raise awareness of fresh food. Of course, it wasn’t exactly Michelle herself out there tilling and digging, she is after all, the First Lady. But we get the idea, and applaude her efforts. The last garden at the White House was planted by Eleanor Roosevelt! It’s about time.

So it seems, the perfect lawn is no longer the status symbol of the “burbs” it’s perfect peas!

For more:sustainablecorvallis.org (click the food action team link)www.suburbanpermaculture.orgfoodnotlawns.com

Charles Lind of Corvallis

Table Grapes Anyone?

Scaling up!

True Believers

Carolyn Heggen: “Block Party!”

Sustainability defined, in one photo!

Much cheerier then boring grass!

Recycling the recycling bin - sweet.

Tomatoes, apples, kiwis, and more!

Knee high by the 4th of July!


IRENES’APPAREL • LINENS • GIFTS

221 NW 2ND ST. CORVALLIS

541-286-4040www.facebook.com/IrenesDowntown

#5 in a Series...

A Northwest based women’s fashion line dedicated to supporti ng a modern woman’s lifestyle through clothing that is feminine, versati le, easy to care for, and of course, fun!

351 SW Madison AveCorvallis • 541-757-7033

WOMEN’S CLOTHING AND ACCESSORIESPRAIRIE UNDERGROUNDEILEEN FISHERAG JEANSMICHAEL STARS3 DOTSEMU AUSTRALIAHOBO INTERNATIONALFIG CUSTOM JEWELRYLIZ GRANT DESIGNS

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

Women’s Clothing & Accessories

Get Your Style On, Shop Downtown Corvallis

CONSIGNMENT & RESALE

Fashionable and fun styles that look and feel great. Shoes and boots. Accessories and bags. We pay cash for designer labels.

Visit the Main Store, The Annex & The Alley

w w w . g l a n c e a g a i n . c o m

Th e Annex214 SW Jeff erson 541-758-9099Men’s Fashion & Vintage

Th e Alley312 SW Jeff erson 541-753-4069

Second Glance312 SW 3rd St.541-753-8011

MOD POD

115 NW 2nd Street in Corvallis * 541-230-1819www.modpoddecor.com

Ultra Modern Home Fashions & Gifts

Come see our collection offashionable & fun kitchenware!


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

trained staff available to answer your questions.

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

Dancing!

Aquatic Exercise Classes2 indoor pools for classes and lap swimming

Warm water pool for therapy fi tness for arthritis,

fi bromyalgia and orthopedic type issues

HEALTH

FITNESS

AND FUN FOR MEMBERS OF ALL AGES

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

WWW.TIMBERHILLAC.COM

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

facebook.com/TimberhillAthleticClub

pretty pictures for every building

jenerik images photography

[email protected] :: 541-740-7046 :: jenerikimages.com

“I design beautiful homes”Rod Terry541-754-0059 • www.rodterry.com • [email protected]

Take your business to the next level. Witt Consulti ng can assist you with tax law, fi nancial

planning, business law, accounti ng & business development. Witt Consulti ng is a business that can help you run your business. Bill Witt has a proven track record as an entrepreneurial thought leader. Leslie Witt , a certi fi ed public accountant, will assist you in making sound fi nancial decisions and can help guide you towards the most benefi cial tax, and business outcomes. Add years of experience to your business, get the professionals at Witt Consulti ng on your team.

w w w . w i t t c o n s u l t i n g . c o m

Willam Witt Esq. CPA • Leslie Witt CPA, CFP

“Empowering You Make Informed Financial Decisions”

5 4 1 - 7 5 8 - 7 1 0 0


“If You Like the Extraordinary”4905 NE Vinifera St, 4 bedrooms, 3 baths, 3571 sqft, 0.40 ac

B R O K E R

Have Expectations

For a showing of these excepti onal properti es contact Annett e C. 541-207-5551

[email protected]/asievert

Annette Sievert


Two roosters are at least one too many. When you are regularly woken up at 4am by two guys competing with each other you start to think about a solution.

The same applies if you have a little pond and 12 ducks. Ducks are messy. This pond is actually a big fiberglass tub and the water needs to be re-newed, with 12 ducks, every 4 days.

And then there are 4 Hens who are sitting on eggs – a LOT of eggs…So it is time to thin the “inventory” out. Some people will shriek now but we do not consider our poultry pets, they are farm animals. They live a great life, roam free in a huge enclosure, safe from marauding enemies with sharp teeth and an appetite for easy prey. They can dust bathe, the ducks can swim, there is plenty of good food, sun and shade and a cozy shelter. So when it’s their time they were so much better off than their colleagues at Tyson… (hope I don’t get sued for that…)

In the beginning I tried to butcher chicken myself. Armed with “Basic Coun-try Skills” (very useful book if you are into small scale farming and home steading) I did everything they asked me to but the experience is less than enjoyable and takes a lot of time, a good I am not particularly rich of. So we found Rainshadow el Rancho in Scio, where a couple raises Buffalos and does poultry processing . The service is worth every penny, Joe Schueller knows what he is doing and he has knowledgeable and friendly staff.So now a good amount of chicken and ducks are filling the freezer and right on time the first chick hatched today, right away being let out by his “gluck’ gluck’ gluck”-ing mother, although the little one needed help back into the coop and for a few minutes ran around desperately crying for his Mom until I picked him up and put him back into the coop.

And the two male ducks left over from last year that were already think-ing they were chicken, and tried to hook up with the girls with the beaks, still have a few duck ladies from this spring who start to like them so those needs are taken care of as well.

Many more chicks are hatching soon and so we start again, self- sustaining and organic. It is quiet right now with the roosters gone but the new generation is only waiting to find their voices which in the beginning is always cute. In the meantime our older son traveled for the first time - alone - to Europe.

It started with an invitation from his godmother to join her for a vacation on an island in the North Atlantic, Sylt. Then I remembered that another old friend and her family are vacationing every year at the Baltic Sea, only about 2.5 hrs from Sylt, and she has children the exact same age. We always wanted our children to meet so I called her in London, where she lives and asked whether she would be ok if he visited during their stay. Well, it ended with an invitation to join them in London, stay a week and then drive with them to the Baltic Sea from where his godmother picked him up to go to Sylt.

How much luck can a 13 yr old have?? He shopped his little heart out in London, saw the sights, had great fun with the boys and girls of the family, windsurfed at the Baltic Sea and is now enjoying 78 degree perfect weather on Sylt and it’s fabulous beach life. His German has gotten so much better and he will come back a changed man. It is a bit strange when a child is gone for a prolonged period for the first time but that is the way it goes and loving means to be able to let go.My older boy is starting to leave the nest and I am sure in latest two years his younger brother will follow suit but I am at peace with it – because regardless where the boys are going from here my husband and I are truly at home here in Corvallis and... love to live here.

Love to Live HereAnnette Sievert

Love Lavender? Visit Lavender Lake Farms

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

Lavender Gifts • Specialty FoodsSoaps • Lotions • Classes & Events


The healthy Power of Doing GoodHow volunteering can help you as well as others For 100’s of years. Before the industrial age, we’ve always stepped up to help our neighbors and people in need. Whether it’s been helping a friend, neighbor, or belonging to a organized volunteer group. We’ve been there to help others. The altruistic side of us that helps make us “whole” has been a powerful part of our communities and countries fabric. But for years health researchers have looked at the biological implications of why we volunteer, and perhaps why we keep doing it. It “Feels” good to give of oneself The father of stress, Dr. Hans Selye studied peoples immune systems, their hormone levels, in bad and good situations. In his research going clear back to the 30’s, he found that people who gave of themselves to others, had a good overall sense of contribution, a sense of purpose, and had healthy immune systems. He called this way of behaving “altruistic egoism”. In his first book, “The Stress of Life” and when consulting with patients, he would write and talk about advocating this way of life. Giving to others he saw helped people find peace of mind, and calmed their immune systems down. This was the beginning of understanding that volunteering was helping the helper keep their own stress rates down. And how it was giving them their own sense of wellbeing. The biological research is compelling In health and disease, medical researchers called epidemiologists study large populations of people and look at lifestyle factors that contribute to being ill or being healthy. In several long, ongoing studies it clearly shows that people who volunteer (overall) have less risk factors for heart disease, and even some cancers. In these studies, and several isolated studies in this area, the big difference in being healthy or having some risk factors ( high blood pressure, cholesterol, cortisol levels) has to with being SOCIAL.

People who are socially integrated tend to be healthier. People who volun-teer in small or larger situations tend be healthier in their later years and have a better quality of life. A new world of PNI (psycho-neuro-immunology) and the altruistic ego:

This new area of understanding how the brain is connected to the body through the immune system helps health researchers clearly understand why volunteering give us this “helpers high.” Our thoughts, emotions emote positive or negative hormones. When we are giving, and connected to others our brains send happy messages that flood our system with “happy hormones” ( oxytocin, dopamine, and serotonin). When we’re alone, isolated. We live without purpose, meaning, contribution, the illness hormones ( cortisol, norepinephrine, too much insulin) increase and create major chronic illnesses. Thoughts and feelings trigger these neurotransmit-ters. This is what Selye learned 60 years ago. When we “feel” like we’re contributing, living a life with purpose, we have a more balanced healthier immune system. Is volunteering and its health benefits “dosage related?” Is volunteering like other healthy pursuits where we have a daily, weekly recommendation or suggested dose? Researchers have looked at this from an healthy aging perspective. There doesn’t seem to one recommended amount of time, or days per week. In fact the good news is it doesn’t seem to be too late to start volunteering even if you’re 70+ years of age. If you’re already experiencing these good healthy feelings from volunteer-ing I don’t have to motivate you to keep it up. If you haven’t been, and want to get reconnect, and reengage with community again, then let’s get started. It maybe just what you, as well as the people you serve, need.

Mike Waters

110 SW 3RD ST. CORVALLIS • 541-753-9276W W W. S TA S H L O C A L . C O M

Hair MakeupMassageManicure PedicureBridal Parti es

9thStreet

Salon & Spa1746 NW 9th St.Corvallis541-754-9099

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 new web site at: tacyourhealth.weebly.com

Mike onHealth


Osborn Aquatic Center is a great place to be a kid.

Find the activities you and your kids love

at Corvallis Parks & Recreation.

Safe supervision, great memories,

super values.

Swim!

333 FIRST AVENUE WEST, IN ALBANYRESERVATIONS: 541-928-7330

TRADITIONAL HIGH TEA SERVED IN A SERENE, COMFORTABLE SETTING

SALADS • CAKES • SCONESQUICHE • PANINI

GIFTS & TEA ACCOUTREMENTS

OVER 100 TEAS TO CHOOSE FROM

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Yes! We Have Treats to Go!


Just What the Doctor Ordered

Corvallis residents Dr.’s Peter & Ruth Tsai and Son Abe, were in the market for a special place to call their own.

Photo: Erik Lubbock :: jenerikimages.com


The Tsai’s fell in love with a quiet, wooded and secluded acreage. However, they did not fall in love with the house on that acreage. The house was a simple 2 story box that didn’t take advantage of views, light, or the outdoor experience of the property.

In collaboration with the Tsai’s and WL Construction, we were able to turn the nondescript box of a house into a personal expression that reflects the easy lifestyle of the owners and relates directly to the landscape.

The existing house had a layout that didn’t suit the new owners. Out-door areas didn’t align with indoor functions. We therefore flipped the location of the garage, kitchen, dining room, and bedrooms. Now the kitchen / great room has direct access to an expansive lawn and deck for summer entertaining. The bedroom areas now have the quiet views of the forest and creek. We also worked with the owners to try to remodel the house to fit their lifestyle. Cooking is central to the family, so the kitchen became the focal point of the house. They also desired cozy, intimate spaces, within large, open expanses, so the great room has a breakfast nook and room for creating intimate spaces.

The key with the look of the exterior comes from simple design principles of balance, central focus, and hierarchy of the main exte-rior elements. Creating a tall, central entry gives the front elevation a central focus for the viewer. Lower elements, such as the garage and front bedroom give a balance to the front entry and help in creating a hierarchy of the basic shapes that make up the facade. These are basic principles that help in creating a cohesive and pleasing design. Lori Stephens, Broadleaf Architecture


Wendy Beck Nichols

Interior Designer

ASID Assoc., IDS

541 • 740 • 1212

One of the most memorable moments of the Tsai’s project for me came when we were pricing the first serious run-through on the cost estimates. I sat down with Pete and Ruth in a rental house where they “felt like they were in a fish bowl”, and handed them the estimate for their project. They both gulped and the next day they said that this was more money than they wanted to spend, and they wanted to see what drastic steps could be done to shrink the project to something more within their original budget. They admitted that it was easy to get caught up in what looked good on paper, but they didn’t need something as complex as what they had ended up with. Pete and Ruth met again with Lori Stephens and myself and we did some brainstorming. In one week Lori completely altered the plan and came up with a more pleasing aesthetic, that we could construct more within the framework of their budget, and we were off and running.

My experience in most construction projects is that once an economic impasse is reached, most people don’t want to give up what it is that they’ve spent a lot of time fantasizing about. It’s always a challenge to strike compro-mises that shrink budgets and alter designs, but in this case we all embraced the challenge and ended up with a strikingly beautiful result. Warren Lisser, WL Construction

Before: Not Cool

After: Wow!


235 NW Second St Corvallis, OR 97330

Phone: 541-753-8039 Fax: 541-753-0646 www.corvallisfloorcovering.com

A local business for 22 years, family owned Corvallis Floor Covering is located on the corner of 2nd & Van Buren in downtown Corvallis. We have friendly and experienced salespeople who take the time to access your needs, helping you find the perfect floor covering, countertops and window fashions for the way you live.

In Corvallis at 439 SW 2nd St

541-752-1070Ask us about

available incentives!

Make Hay While the Sun Shines! Local Home Improvement Pros are Standing By!

TILETHINK

mid-valley tilebeautiful durable sustainable

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Your Local CorvallisLighting Professionals


inspiring beautiful & bountiful gardens

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Lady Emma Hamilton

This is my favorite time of year. The sunlight is warm and golden, the sun’s

rays seeming to fall to earth in a differ-ent direction. The colors of sky, moun-tains and field change. Grass and grain matures and adds a sandy tone to the landscape. We begin to harvest succu-lent, red, mouthwatering tomatoes and green beans and zucchini.

I love to sit on the patio enjoying the evening. Everything seems more relaxed. Each year, my husband and I eagerly await the blooming of the Black-eyed Susans (Rudbeckia) that grow in our backyard. I complain about them migrating, but I wouldn’t give up that burst of fresh color they provide.

It’s wonderful to have a few of those late summer beauties that come into their full glory as so many flowers are finished or wind-ing down. A few of my favorites that grow in my yard are perennial Hibiscus (also known as Marsh Mallow), with its huge flowers and Japanese Anemones, another migrating plant with white or pink flowers. Asters push their purple daisy-like flowers through the Maiden Grass that is beginning to open its plumes. In another cor-ner, Autumn Joy Sedum open their large heads of salmon pink flow-ers, attracting numerous busy bees. The Pee Gee Hydrangea ‘Little Lime’ is putting on a quite a show with its creamy flowers. Hardy

Fuschias have been blooming for a little while but they still are in full bloom in August and September. I’ve interspersed Gladiolus bulbs in some of my beds and although they are short-lived blooms, their huge flowers spikes and bold colors add drama.

If I had more space, I would plant more late-summer flowering shrubs such as Chaste Tree (Vitex), with lavender-blue flowers that attract butterflies and bees. Shrub Hibiscus and Smoke Bush (Cotinus) would find room in my larger garden, too. Perhaps even a tree form of Crape Myrtle (Lagerstroemia) with bright flowers and peeling bark. My neighbors have one and I get to enjoy it anyway. Bluebeard (Caryopteris) would make an appearance, too. Add to the list of other perennial possibilities: Joe Pye Weed (Eupatorium), Chrysanthemums, Sneezeweed (Helenium), Perennial Sunflower (Helianthus), False Sunflower (Heliopsis) and Goldenrod (Solidago).

There are so many choices to add that fresh punch of color. If you have space in your garden, think about adding one of these late summer beauties and enjoy this wonderful time of year.

In The Garden | With Brenda Powell

Late Summer Beauties

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

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Salem330 Court Street503.399.9090

Lake Oswego220 A Avenue503.344.6621

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Day Tripper

Silver FallsSTATE PARK

About fifteen million years ago, according to Wikipedia, the ocean that once covered all of Oregon, receded. Thus began the formation of Silver Falls State Park, the largest state park in Oregon.

Silver Falls State Park’s most touted feature, and for good reason, is the ten waterfall trail called, very fittingly, Trail of Ten Falls. An 8.7 mile trail upon which visitors can take in the scenic beauty of the park. Four of the ten falls have trails that

allow visitors to walk behind the falls, just like we’ve always seen in movies and wondered to ourselves: “I wonder where can I see a cool behind the falls trail like that?” Now you know.

Photos by Majeed Badizadegan


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Silver Falls is of course, one of Oregon’s fabulous state parks. For all the info about rates, hours, camping (they have yurts!), pets, bird lists, facility rental (they also have a conference center!), and more, visit:www.oregonstateparks.org/park_211.php


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Silver Falls is about a half hour east of Salem, and a quick drive from downtown Silverton. We recommend you stop in to Silverton to take a look around there too! As you can see, this feature is sponsored by the business’ of historic downtown Silverton and there are some real finds! Look for our feature “Antiqu-ing in Oregon” coming soon, we’ll be spend-ing a little more time in Silverton for sure!

History:Silver Falls City formed in 1888, and was primarily a logging community. By 1900 a Silverton photographer, by the name of June Drake began to create images of the falls, and he started to campaign for the area to receive national park status. Drake Falls is named after him. In 1926 an inspector for the National Park Service, came to take a look, and rejected the area because of an abundance of “unattractive stumps.”

In 1935 President Roosevelt announced the area would become a “Recreational Demonstration Area” the only one of it’s kind in Or-egon. The purpose of the 46 areas deemed “Demonstration Areas” in 24 states was threefold: To develop land as a park, to provide new parks near urban areas, and to provide employment via the Conservation Corps’ Works Project Administration program.

Today’s Park: The area was never designated a National Park, but is today a State Park, and what a state park it is! With so much in the park it’s hard to pick a favorite feature. From the beautiful waterfalls to the conference center to the events that take place year-round. There’s really something for everyone.

There is everything from humble tent camp-sites, to yurts, to cabins to electrical hookups for RV’s and even a lodge for large groups. Silver Falls really boasts some fantastic fea-tures.

The Conference Center at Silver Falls even hosts buffet dinners! Look for the upcoming Thanksgiving and New Year’s Eve events coming this Fall and Winter. For reserva-tions, call 503-873-8875. Now THAT’s what we call camping!

Take a look at the web site an go check out Silver Falls. It’s one of Oregon’s greatest assets.

Park Hours:September - 8 a.m. to 8 p.m.October - 8 a.m. to 6 p.m.Nov. 1 to February 28 - 8 a.m. to 5 p.m. Early June Drake Photo


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Looking cool and beautiful can be a trick when summer heat begins to climb and your makeup threatens to slide down your face. These summer makeup tips will help you maintain your fabulous look even when the temperature soars:

• Stay hydrated. The human body is 60% water so carry a water bottle in your bag and sip away to keep skin plumped and moist. (this also prevents premature aging skin)

• Moisturize with a moisturizer containing SPF 15 to 30 sunscreen to protect your face from the damaging ultra-violet rays.

• Use a lightweight oil-free primer under foundation to help base and blush last longer. You only need a pea-sized drop for your whole face.

• Instead of powder blushes, try a sheer cream, liquid or gel blush. Powders cake in the heat and humidity, but gels and creams soak into skin.

• Draw attention to eyes and lips with bright summer colors like peachy oranges and pale rosy pinks.

• Want to look fabulous no matter how hot it gets? Invest in permanent makeup and you’ll wonder why you waited so long!

Because it is long lasting and difficult to remove, it is essential to have permanent makeup applied by a highly qualified specialist. Many people feel they would benefit from permanent makeup services, however are reluctant to proceed

because they don’t know how to select a good artist. Similar to finding a surgeon, this is not a service you want to bargain shop for. You will want to have a consultation to see actual client photos and learn everything you need to make an informed choice.

Today, many professional permanent cosmetic specialists are members of the world’s leading, not-for-profit society devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism. With that assurance you can look good all summer long and beyond with the ultimate minimalist makeup!

Health & Wellness

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

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I am a local mosaic artist from Toledo, Oregon, and am participating for the second year in the Doctors Without Borders mosaic art online auction.Last year, we proudly raised over $20,000 Toledo Artist Featured in Mosaic Art Auction to Benefit Doctors Without Borders

The creative talents of local artist Berta Sergeant of SolaLuna Studios from Toledo, Oregon joins an international group of mosaic artists whose works will be available for bid in the September ‘Beyond Borders: mosaic auction’ benefit for Doctors Without Borders / Médecins Sans Frontières at the online auction website: www.BiddingForGood.com/DWB-MSF.

Known in the U.S. as Doctors Without Borders (DWB) and worldwide as Médecins Sans Frontières (MSF), DWB/MSF is an international medical humanitarian organization that provides aid in nearly 70 countries to people whose survival is threatened, providing medical aid to those most in need.

Mosaic is an ancient art form that involves laying out tesserae (individual pieces), such as glass, stone and pebbles, as well as more contemporary materials such as mirror, crockery and fused glass (among many other items) into an image or pattern, ranging from abstract to representational. Used for centuries as floor and wall ornamentation, and for iconic symbols in many religions, mosaic has seen a resurgence beginning in the last century, continuing with architectural uses and gaining acceptance in the world of Fine Art.

Berta Sergeant recently received a grant and completed an intensive workshop with Italian Mosaic Maestro, Giulio Menossi, covering the ancient Venetian method. She now adds fine traditional mosaic art to her already accomplished contemporary works. Berta’s mosaic art is shown and sold at SolaLuna Studios, 147 N. Main St., Toledo, OR.

This auction collection of 133 mosaic artworks from artists representing 14

countries is an example of the diverse creativity in this again-burgeoning art form. Some artists use classic materials that date back to the origins of mosaic, while others take full advantage of the limitless tesserae choices available today.

This is the second all-mosaic auction to be held for DWB/MSF. The first, held in April of 2011, included a collection of 127 artworks that generated more than $20,000 for the benefit. Event Organizer Lin Schorr of Lin Schorr Mixed Media Mosaics (www.LinSchorr.com) is again curating the event with assistance from the Northville Art House, a non-profit art gallery in Northville, MI.

‘Beyond Borders: mosaic auction’ will open online, Saturday, September 1, at 9am EDT and will close Friday, September 21, at 9pm EDT at www.BiddingForGood.com/DWB-MSF.

“Days End”

As our healthcare system is in the midst of reform and insurance premi-ums are rising, companies are looking for new and innovative ways to incorporate health and wellness into the workplace to mitigate these healthcare issues and begin truly taking care of their company’s most valuable resource- the employees. Many employees are living far be-low their healthy potential. Some are putting up with chronic aliments and others are living with an incorrect diagnosis, becoming sicker by the day and taking more and more medications each year.

Our current culture worldwide is seeing an increase in obesity, dia-betes, heart disease, strokes, autism, Alzheimer’s, all autoimmune diseases, and much more. Recent reports indicate that one-third of Americans are obese and one in five children are affected by obesity.

Are these medical catastrophes preventable? We would argue yes!

On a very basic, genetic level – we know what makes us healthy; good food, plenty of sleep, exercise and fulfilling relationships. What we need to be asking is ‘How do we recognize the good stuff that keeps us healthy. How do we also recognize the food, medications, stressors, and other habits that make us sick’?

When do we usually make changes? When it is too late – Instead of focusing on sick care we need to be striving for preventative care.

We talk about the sustainability of our earth and environment but we need to talk about sustainability on a micro level: sustainability of our bodies. What does this mean? Taking care of our bodies now so that we have a healthy and fulfilling future. Americans need to stop looking for fast fixes and instead find sustainable long-term solutions. In our ex-perience this includes total lifestyle changes and simple solutions that are maintainable.

With the typical American spending on average 47 hours a week at work there is no better place to start taking care of our future than the workplace. Incorporating a health and wellness program into an organization will not only have a direct influence on the bottom line, it has the potential to change lives. Teaching employees and organiza-tions about preventative care and sustainability allows for monumental changes.

RN on Call works with all types and sizes of businesses to help: • Lower insurance premiums • Reduce sick time • increase employee’s health and sustainability • increase productivity • Reduce injuries • Increase morale

RN on Call creates programs that are unique as they focus on specific dietary and fitness changes including a gluten free lifestyle, eating whole foods, and incorporating natural weight-bearing exercises. We work with businesses to create individualized workshops that fit each company’s specific needs.

Contact RN on Call today at: 541-602-1065 or visit the web site at:

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How healthy are your employees…

really?Nadine Grzeskowiak

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THE CORVALLIS CLINIC FOUNDATION ANNOUNCES “PINK DAY” TO PROMOTE CANCER-FREE LIVING.

A healthy diet can help you lead a cancer-free life, and experts that can show you exactly how to create that diet are among the featured guests at the 2012 Puttin’ on the Pink Education Day.

The day-long seminar, presented by The Corvallis Clinic Foundation, takes place Wednesday, Oct. 10, 2012 at Oregon State University’s LaSells Stew-art Center from 7:45 a.m. to 2 p.m. and at the Corvallis Public Library from 6 to 7:30 p.m. Both events are free, but registration is strongly encouraged for the daytime sessions.

During the day, attendees can learn about healthy eating for cancer prevention from national speaker Catharine Powers, MS, RD, LD. Classes and exhibits also will cover such topics as the best practice for self-breast exams and the power of acupuncture. The day begins and ends with yoga provided by Live Well Studio, and a healthy lunch will be provided.

The free evening at the library will feature keynote speaker Powers, with light refreshments served. Inspired by a passion for making healthy foods taste good and good foods healthy, Powers spent nearly 15 years at the world’s most prominent culinary education facility, The Culinary Institute of America. She was instrumental in developing the institute’s cutting-edge nutrition program, including the award-winning St. Andrew’s Café. This program not only sparked national interest in culinary nutrition but also serves as model for culinary schools across the country.

A schedule of classes and registration information is available online at www.puttinonthepink.com or by calling 541-758-2747. Education Day is sponsored in partnership with The Corvallis Clinic Foundation, WISH (Women Investing in Samaritan Health), The LaSells Stewart Center and through a generous grant from the Susan G. Komen for the Cure Oregon and SW Washington.

On Oct. 13, The Corvallis Clinic Foundation’s premier gala, Puttin’ on the Pink Style Show, will be held at CH2M-Hill Alumni Center. Puttin’ on the Pink recognizes the grace and beauty of cancer survivors modeling the latest fashions. The survivors take the stage escorted by a person who was key to their survival. Hors d’oeuvres, wine, desserts and amazing stories about the brave survivors will all be part of the evening gala. Proceeds from this event support The Corvallis Clinic Foundation’s Project H.E.R.

Project H.E.R. provides awareness, education and support for all women, from the time of a breast cancer diagnosis through survivorship. Support teams consist of a nurse navigator, a clinical social worker, self-breast exam specialists and many volunteers who are breast cancer survivors.

Project H.E.R. has served approximately 1,745 newly diagnosed local women with breast cancer. Oregon has the fifth-highest incidence of breast cancer in the country. On average, 51 women are diagnosed each week in Oregon.

About The Corvallis Clinic FoundationThe Corvallis Clinic Foundation is a non-profit organization whose mission is to provide resources in the mid-Willamette Valley that support health education, preventive health care, and the delivery of health care to indigent populations.

Don’t Miss a Word!Peter Lee

As a grandparent I am aware how hard it is to understand the soft little voices with imperfect pronunciation. As we age those little words become even more difficult to understand. Many of the maladies that befall us as we age also contribute to hearing changes. These can include a decreased ability to understand words. It can also include a brain that doesn’t pro-cess things as quickly which can be exacerbated by some of the medica-tions that we may need to take.

A hearing exam can measure how well we understand speech in both a quiet and noisy environment as well as the decibel level required for us to perceive sound. A hearing exam is painless and can often be a real benefit in explaining why we are having more difficulty understanding the little voices that are so precious to us.

A change in our hearing should not be ignored, especially if it happens suddenly. It can be something as simple as wax blocking the ear canal or something more serious that needs urgent attention.

If it is determined that your hearing loss can’t be helped by any other means, a hearing system designed to meet your lifestyle and hearing level can be worn on a trial basis in your home before purchasing it. The new digital hearing systems can include wireless capabilities that allow us to connect to our cell phones, TV’s and other remote devices.

If you do decide to try hearing aids look around until you find someone you are comfortable working with. Your hearing health professional will be someone you will need to develop a relationship with as hearing aids require service and adjustments from time to time.

I have been fitting hearing aids since 1978 in the Mid-Willamette Valley area and make house-calls for the convenience of those who can’t or don’t wish to drive anymore.

Peter Lee owns and operates Peak Hearing Systems LLC With two locations to serve you 745 S. Main St. Lebanon, OR 97355 1215 Main St. Philomath, OR 97370

Contact Peter At Phone: 541-451-1733 Cell: 541-908-2466

Peter even makes housecalls!

Peter Lee & Grandaughter Sierra (can she be any cuter?)

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FRESH CUISINEARTFULLY PREPAREDWILLAMETTE VALLEY'S FINEST


Beer & 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.

The past months have flown by for me – mostly because I spent a great deal of time outside of the Willamette Valley, taking trips to the Oregon coast, Philadelphia, and the French Alps. I was concerned that perhaps when I settled in to write for this issue I would not have too much to say. But once I started compiling my notes, I found that I am able to speak to and recommend along the theme of fruity and sweet, with a mix of red and white wines that are both positive for the taste buds and the wallet. My hope is these recommendations will help you to savor the wonderful summer weather I know I have been waiting for!

I took a bike ride out to the Eola Hills Winery in Rickreall to take advan-tage of their Sunday wine brunch. If you have not attended one of these, I highly recommend it. Set within the barrel room (or outside if that is what you prefer), the brunch runs from 9:30am until 1:30pm. Reservations are helpful if you are a larger party, but not necessary. The food is provided by simply delish catering, and set in a series of stations where the fresh dishes are prepared right in front of you. I was treated to oysters, eggs benedict, and crepes. Admission for adults includes two glasses of wine. Wines are available for all tastes including the Pacific Blanc, an off-dry white that boasts a wonderful citrus nose, and a mouthful of tart apricot and smooth pear that faded into the gentle bite of guava. This wine paired brilliantly with the richness of the hollandaise sauce, and became even fruiter up against my strawberry crepe. I picked up a bottle at a local store for chilled front-porch sipping.

Another wonderful white I tried came from Eyrie

Vineyards in McMinnville. I did not travel to their winery, which is stated to be the birthplace of the first Pinot Noir in the Willamette Valley, and the first Pinot Gris in the USA. Instead I sampled their 2010 Pinot Gris Estate at Aqua in Corvallis. This dry white had a strong and tangy citrus nose, and a light, crisp mouth feel. I found the flavors to be mellow in comparison to the nose, bringing a light and delicate mel-on flavor with a mineral finish. De-spite its soft nature, this wine went extremely well with my balsamic chicken, as the tanginess of the dish brought out even more of the melon flavor.

Last year I was able to attend an industry tasting at Spindrift Cellars in Philomath, and tasted through all of their tasting room offerings, plus a few select others. Owners Matt and Tabitha Compton provided wonderful insights and hospitality, and I found their tasting and barrel rooms to be beautiful and pleasant. I took home a number of wines that day, and recently pulled out their 2010 Pinot Noir Rose. At this point they are offering the 2011 incarnation, but I had been sitting on this bottle for a while. I was thoroughly impressed with the strong aromas of strawberry and melon, which were reflected on the palette as well. I also enjoyed the floral topnotes and the lightly sparkling mouth feel. I sipped this wine on its own, chilled, but think it would go very well with herbal dishes, or perhaps with summery ingredients like fruit and/or honey.

For those of you who prefer reds, I recommend the Pinot Noir coming from Treos in Monmouth. I lucked out in getting to taste this gem in ad-vance of it being available for sale. Treos is so new on the Willamette Valley wine scene that their website is still being built as of the writing of this article (and, after all, isn’t that the way we measure things these days?). Their 2010 Found-er’s Choice Estate Pinot Noir is fruit-forward and full-bodied. Lightly spiced, this powerful wine is full of dark fruit flavors, and drinks like something in between Pinot Noir and Cabernet Sauvignon. Pair this with the fact that it is sold not in the traditional Pinot Noir bottle, but in the bottle

style usually reserved for a Cab, and I call this the Cabernet drinker’s Pinot. Drink it alone, or pair it up with fresh bruschetta, steak, or dark chocolate (or drink it through all 3 in one meal) and you have yourself a great evening.

Finally I will share with you a dramatic dessert wine coming from Coelho Winery in Amity. My roommate picked this up while taking a weekend tour to find local wines to show off to her East Coast family members. I was lucky enough that she decided to crack the 2010 Serenidade Maréchal Foch Dessert Wine and share some with me. This port-style wine was a deep rich maroon in color, and packed with complex flavor. As I sipped I found vanilla, cherry, raisin, and plum with a finish that made me think of clove and pipe tobacco. Though one might want to pair this with food, I would likely want to just sip and savor it after a meal.

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.

Clare Cady

A Few of My Favorite Things


Willamette Living’s D

ining Guide

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]

Become a Willamette Living Insider! Like us on facebook and win free tickets to local events, spa treatments, great gifts and of course, dinner on us!Someone’s going to win, why not you?

www.willametteliving.com

WIN DINNER!


Willa

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g’s D

ining

Guid

e

Cucina & CateringOur South 3rd Street location is available for private dining and big table dining events, full service catering, pick-up or delivery.

Join us downtown at Iovino’s Eno-teca & Lounge, 136 SW Washington off 2nd towards the river. That’s right Iovino’s is back on the block -- downtown! Come in, make a toast, have a meatball!

Iovino’s Cucina and Catering1835 SW 3rd St.Corvallis541-738-9015

Under new ownership!We offer over 80 different teas from around the world.

House made quiche, entree salads made with fresh local greens, and panini sandwiches made to order.

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

Wed. -- Sat. 11:00 --5:00Ivy Garden Tea Room333 1st. Ave. WAlbany541-928-7330

Named “best barbecue restau-rant in the Pacific Northwest” by Fodor’s Travel Guide.Adjoining Twisted Snout Brewery. Serving up generous portions of Grand Champion barbecue that won’t bust your wallet. Come enjoy a pint of hand-crafted ale and the best barbecue you’ll find this side of Missouri.Sun -- Thurs 11:00 -- 9:00Fri -- Sat 11:00 -- 10:00

300 South Main StreetToledo(541) 336-1833www.pigfeathers.com

Fine Italian FoodA 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

Crepes & GelatoVisit us in the historic Reed Opera House in Salem.

We offer soups, salads, sand-wiches, and of course our delicious crepes - savory and sweet.Pizzas, pastries, and don’t forget the gelato... Pistachio, Salted Caramel, Strawberry and many more of your favorite flavors made fresh. Trés Bien!

Mon. -- Thur. 11:00 -- 9:00Fri. 11:00 -- 10:00Sat. 10:00 -- 10:00Sun. 10:00 -- 6:00

189 Liberty St. NESalem503-581-4560

Mama’s Italian Napoleon’s Creperie

Ivy Garden Tea Room

Pig Feathers BBQWelcome 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)


Beer & Wine

The Beer Prof.

“Nothing quenches the thirst like a Wheat Beer.” —Michael Jackson, author of Ultimate Beer, 1998.

Summer is definitely here, and hot weather invites a cool, thirst-quenching beer. One of the styles that best fits the bill is the Bavarian wheat beer called Weizenbier, and some of the best versions are available in the Willamette Valley. Most American wheat beers are bland, but authentic Weizenbiers are flavorful, complex, and surprisingly substantial.

In order to understand the Weizenbier family of beers, a few terms need to be defined. Weizen is German for wheat. Most Germans call their wheat beers Weisse (sometimes spelled Weiße), which means “white.” The Ger-man expression, mit Hefe, means “with yeast.” A Hefeweizen is therefore a wheat beer that has active yeast in the bottle. Hefetrüb is another name variation that indicates that there is yeast sediment in the bottle. Weizen-bier experts recognize a substyle called Ur-Weisse, which means “original white.” It is darker—copper rather than brass in color—and more full-flavored than a Hefeweizen.

Another substyle is Kristall Weizen, a German wheat beer that is filtered and clear. Resembling a golden lager more than a cloudy Hefeweizen, this beer apparently appeals to consumers who don’t want any yeast sediment in their glass. There is also a dark wheat beer made with lightly roasted barley malt called Dunkelweizen. Last and certainly not least, there is a strong wheat beer called Weizenbock that is essentially a cross between a Weizenbier and a Bock or Doppelbock beer.

There are also wheat beers that are not in the Weizenbier beer family. Berliner Weisse, the “Champagne of Berlin,” is a very different beer. Pale and clear, with a thin head, Berliner Weisse is fermented with an ale yeast and lactobacillus bacteria. The result is a beer that is low in alcohol (around 3 percent abv) and very sour. Belgium produces its own wheat beer that is also called white beer. It is very pale, cloudy, and fruity. Among its ingredi-ents are raw wheat, coriander seeds, and Curaçao orange peels. In Flemish it is called Witbier; in French Bière Blanche. The most famous commercial example of Witbier is Hoegaarden, a beer that the brewer Pierre Celis revived in the 1960s in the Beligian town of the same name. None of these beers is actually white. The name likely originated at a time when people wanted to differentiate wheat beers from other beers, which were brown in color because of the way barley malt was kilned before the 19th century.

Weizenbiers have been brewed for at least a thousand years. In the 1960s Weizenbiers held a very small share of the beer market, even in Bavaria, but in recent decades the style has made a dramatic comeback. Today Weizen-biers are among the most popular beer styles in Germany, especially among young people.

By definition Weizenbiers are brewed with at least 50 percent malted wheat in the mash. Some versions have as much as 60 percent wheat, but never any higher, because then the mash would take on the consistency of paste. The wheat contributes little to the aromas and flavors or an authentic

Weizenbier. These come from a top-fermenting yeast called Saccharomyces delbrückii. This strain produces a compound called 4-vinyl guaiacol, which creates the spicy, clove-like aromas and flavors that are a trademark of the style. Weizenbiers are usually fermented with or a mixture of S. delbrückii and a strain of Sachhharomyces cerevisiae that will produce a fruity ester called isoamyl-acetate that smells and tastes like a ripe banana. Some Weizenbiers also have hints of bubblegum and green apples in their aroma and flavor profiles. Higher fermentation temperatures produce more pro-nounced phenols and esters.

Many Weizenbier drinkers attest to the nutritive and restorative powers of the beer because it is rich in vitamins. They also caution novice Weizenbier drinkers to be careful when toasting with the traditional 500-ml, vase-shaped Weizenbier glass. One should clack the heavy bases together and not the thin lips of the glasses in order to avoid breaking them. Prost!

Recommendations

My first recommendation is IsarWeizen, a Hefeweizen from the Heater Allen Brewery of McMinnville, Oregon. Rick Allen had been a homebrewer for over a decade-and-a-half when he founded the brewery in 2007. Three years later his daughter Lisa joined the company and became Assistant Brewmaster. The Allens have received a lot of praise for their German-style beers, which include a Pils and a Munich Dark. IsarWeizen is a seasonal beer available in July and August. It is based on a recipe from the Isar Bräu Brewpub in Munich. True to the Hefeweizen style, it has notes of banana, clove, nutmeg, and tutti-frutti. Some citrusy notes are there for balance, but it remains on the sweet side of the flavor profile. Beer Advocate sub-scribers have given it an average score of 87, and called it one of the best Hefeweizens brewed in America.

My second pick is Schneider Weisse. It is from the Georg Schneider Brew-ery, which claims to be the world’s oldest brewery to specialize in the mak-ing of Weizenbiers. It began brewing in 1607 in Kelheim, a city of 16,000 residents in the heart of Bavaria. Today it is managed by Georg Schneider VI. Schneider Weisse, with its copper color and flavors suggesting toasted bread, almonds, and apples, is an outstanding example of the Ur-Weizen style, and I prefer it to all the Hefeweizens. The banana esters are some-what subdued, but clove spiciness is definitely evident. At 5.5 percent abv, its strength is average for the style. Another winner from Schneider is Wiesen Edel-Weisse, a spicy Ur-Weizen (6.2 percent abv).

For many experts, the king of the Hefeweizens is Weihenstephaner Hefe Weissbier. The Weihenstephan Brewery is in Freising (population 49,000), the oldest city in Bavaria, about 50 miles north of Munich. The brewery, which was founded in 1040, claims to be the oldest continuously operating brewery in the world. It is actually a part of the famous Weihenstephan Brewing School, which is considered by many experts to be the most prestigious institute for learning the craft of brewing in the world. Weihen-stephaner Hefe Weissbier has a murky, dark straw color with orange hues, and features a dense, rocky head. The first aroma is bananas, followed shortly by spicy and earthy notes. The flavors feature banana, sweet malt, and a little nuttiness, with clove making an appearance before the end. There is very little hop bitterness, and the finish is dry and cracker-like. The mouthfeel is creamy, and the strength is 5.4 percent abv. Jason Alström of the Beer Advocate website awards this beer a score of 100, and the average

WEIZENBIERSKendall Staggs, aka the Beer ProfBeer Historian and Tasting Guide

To schedule a beer education event for your group, contact Kendall at [email protected]


$12Willamette Living Magazine922 NW Circle Blvd. Suite 160-179 Corvallis, OR 97330

Or subscribe on line at

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score of the site’s subscribers is 98. It is truly world-class. Weihenstephan also makes a Kristallweizen, a Dunkelweizen (Alström awards it a score of 100, too) and a delicious, malty Weizenbock called Vitus (7.7 percent abv.)

Another superb Hefeweizen is Hopf Spezial Weiße, from Weißbierbrauerei Hopf, which is in Miesbach, a small town of 11,000 residents located 35 miles southeast of Munich, near the Austrian border. The brewery was founded in 1892 and since 1921 it has been owned by the Hopf family. The famous beer writer Michael Jackson wrote that the family name was probably associated with the hop plant, but the Hopf Brewery’s beers are lightly hopped. It makes Helle Weiße (5.3 percent abv), Dunkle Weiße (5.0 percent abv), and Weißer Bock (7.0 percent abv). My favorite Hopf beer, Spezial Weiße, is a stronger-than-average Hefeweizen (6.0 percent abv) in which clove, banana, and bubblegum notes are all present. There is just a touch of smokiness, too, in the phenolic aroma, and the flavors include some caramel and bready malt. The aftertaste is pleasantly tart. Spezial Weiße is more expensive than the other Weizen-biers, but it is worth it.

My fifth recommendation is Erdinger Hefe-Weisse Dark, from the Erdinger Brewery, the largest producer of Weizenbiers in the world. The brewery was founded in 1853 and began to specialize in Weizenbiers in the 1930s. Since the 1970s, its sales have grown considerably. Erdinger Hefe-Weizen, with its subdued esters, is considered by many critics to be a tame version of the Hefeweizen style. A more acclaimed beer is the Dunkelweizen, which is marketed as Erdinger Hefe-Weizen Dark in America. It pours dark brown with ruby hues and a fluffy tan head. Along with mild notes of clove and banana, the aroma features raisins and black currants. The flavors include caramel and cocoa, with a light touch of citrusy hops. It is brewed with Perle and Tettnang hops, and it has a strength of 5.6 percent abv. The finish is dry and invites you to have some more. Erdinger also makes a beer called Urweisse and an exceptionally good Weizenbock called Pikantus (7.3 percent abv).

My final recommendation is Aventinus Weizenbock, also from the Georg Schneider Brewery. It is consid-ered the world’s oldest and best-known commercial version of the Weizenbock style. It was named for a Roman historian who wrote the first chronicle of Bavaria. First brewed in 1907, it has been available in the United States since 1994, and it has remained one of my favorite beers ever since. Aventinus is double-fermented, unfiltered, and unpasteurized. In addition to wheat malt, it is brewed with pale, crys-tal, and chocolate malts. It perfectly blends the fruity and spicy characteristics of a Weizenbier with the rich, sweet maltiness of a Doppelbock. It is fairly potent at 8.0 percent abv. When I drink it I’m reminded of banana pudding, vanilla wafers, and a chocolate bar.

Weizenbiers go especially well with apples and such cheeses as Munster and cheddar. Bavarians call them “breakfast beers” because they often have them as part of a morning snack that includes bread and veal sausage. They can also be the perfect thirst quenchers after a day in the sun. But they are much more substantial than the average “lawn mower beer.” A Weizenbier is certainly a much bigger beer than Guinness Stout, which many people assume, because it is dark, to be stronger and heavier than it really is, which is 4.0 percent abv. I also suggest that you not add a slice of lemon to a good, authentic Weizen-bier. It already has enough tart flavor to quench any thirst.

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Want your berries to last longer?We all know how quickly berries seem to go downhill. Here’s a tip to keep them fresh longer: before you store your berries in the fridge, wash them in a solution of about 1 part white cider vinegar to 5 parts cold water. The vinegar will act to preserve them, not forever, but just a little longer!

Cherry TartPreheat oven to 375 degrees

1c all purpose flour1/4 c sugarpinch of salt5 lg. eggs2 cups milk1 Tbsp. Angostura Bitters3 - 4 cups Pitted CherriesConfectioners Sugar

For this tart you will need a 10” round pie pan or quiche pan.

Put cherries in a bowl and sprinkle with An-gostura Bitters. this will enhance the taste of the fruit in the tart as it bakes.

Mix Flour, sugar, salt, eggs and milk until smooth.

Drain cherries and place in pan covering the bottom completely. Pour the batter over the fruit and bake until puffed and golden, about 35 to 45 minutes.

Remove and sprinkle with confectioners sugar.

Serve warm topped with whipped cream or vanilla ice cream.


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Salem is known as “The Cherry City” mainly due to the Cherry Festival that used to take place early in the last cen-tury. The first Cherry Festival was in 1903, and it was briefly revived in the late 1940’s. Why it isn’t still going strong is unclear because cherries are delicious! Make this tart, use local cherries and see for yourself!

Food Find!Sunset Valley Organ-ics has Blueberry, Lemon Green Tea. visit their web site, catch them at the Corvallis Farmers Market or visit their Corvallis farm stand at 31567 Hwy. 99 West. They have U-Pick Blueberries through August 15th too!

Fresh From the Farm |

1

www.GlutenFreeRN.com

Not feeling your best?

Go Gluten Free For GOOD• CONSULTATIONS• SEMINARS• PRESENTATIONS

Mention this ad and receive $5 off our introduction to Celiac Disease class.

Nadine Grzeskowiak, RN, [email protected] SW 4th St in Corvallis

541-602-1065

™

LEADING DOCTOR CHALLENGES MEDICAL WORLD TO RETHINK GLOBAL HEALTH ISSUE

A New Zealand pediatrician, and world-renowned expert in food allergies, is releasing a new book, which flies in the face of many

of the medical world’s commonly held beliefs.

Dr Rodney Ford’s book ‘Gluten: ZERO global’ claims that “gluten is bad for us all”. This is a bold statement to make. Although, he has previously defined ‘The Gluten Syndrome’ which has grouped the wide-ranging illnesses that are associated with gluten into a new medical syndrome. He stated that gluten-illness could be responsible for up to a third of all cases of chronic illness and fatigue.

Recently, this concept has support from the Center for Celiac Research led by Dr. Alessio Fasano, whose research indicates that gluten sensitivity affects approximately 18 million people in the USA, or six percent of the population.

Dr Ford has previously presented evidence that Gluten Syndrome affects about 1 in 10 people, and suggested that most of this harm is likely to be caused by damage to the brain and nervous system: Gluten Brains.

Now, Dr Ford has gone a step further. He is warning that gluten is probably affecting everyone – in other words, “gluten is bad for us all”. Ford is not alone in stating this concern. The top 15 celiac-doctors now also acknowledge the serious nature of gluten-related-illness reported in their landmark consensus statement “Spectrum of gluten-related disorders.”

They conclude: “All individuals, even those with a low degree of risk, are therefore susceptible to some form of gluten reaction during their life span.”

Dr Ford’s ePublished book ‘Gluten ZERO Global: evidence for a gluten free planet’ is being launched on 13 September 2012.

If you would like to register your interest in a copy of the book, interviews or further media releases please contact Nadine Grzeskowiak, “The Gluten Free RN” at [email protected].

Dr Ford will be speaking in the USA from September 13th for five weeks with two stops in the Willamette Valley:Portland September 18th

contact Lisa Shaver, ND [email protected]

SalemSeptember 19th

contact Nadine Grzeskowiak [email protected]

http://medschool.umaryland.edu/facultyresearchprofile/viewprofile.aspx?id=1891

mailto:[email protected]

mailto:[email protected]


Track Yourself to a Healthy WeightStart keeping a food diary today, and you’ll have found an effective way to lose weight and keep it off.

The power of journaling has proven itself in a couple of recent studies. In one that followed more than 1,600 adults in four centers across the nation, dieters who kept a food journal lost twice the weight of those who didn’t, while following the same weight loss recommendations. At the Fred Hutchinson Cancer Research Center in Seattle, in a study involving 123 overweight women who were following the same calorie-restricted diet, it was found that those who wrote down everything they ate lost at least 6 pounds more weight over the course of the year than those who didn’t consistently keep food journals.

Why are food and activity journals so powerful?

• You get a chance to see what and how much you really eat. Americans typically underestimate their daily intake by as much as 40 percent. Keeping a journal and using a manual, such as the classic Calorie King Calorie, Fat and Carbohydrate Counter or journaling with a computer or smart phone app (try LoseIt.com or MyFitnessPal.com) makes it possible to understand how many calories you might eat from day to day.

• You’ll be more likely to fore-go between meal “extras.” It’s easy to overlook bites, licks, and tastes (known as “BLTs”). By keeping a journal, you’ll see how even little bits of food here or there add up.

• You’ll have a chance to make smarter food choices. People learn all sorts of interesting food facts as they analyze their journals. For example, when you discover your favorite coffee drink and mid-day scone provide 800 or more calories, you’ll be more likely to find a workable solution.

• You’ll discover where your diet detours. You may think you “eat healthy,” but if your daily journal doesn’t consistently show much in the way of vegetables, fruits, whole grains, lean protein, and healthy oils, you may be missing out on important nutrients and foods that provide more satiety for fewer calories. To find out how many servings are recommended from various food groups at different calorie levels, go to www.myplate.gov.

• You’ll learn when and why you over eat (or under eat). If you record not only what you eat, but the circumstances that prompt you to eat, you can figure out ways to change. For example, if you indulge in more sweets at work because you sit close to a candy dish, you can find a solution to make it less visible. If every time you worry about money, you retreat into the kitchen for chips, consider other ways to soothe yourself. Or if you get so busy that you skip meals and then overeat later, you can experiment with a different eating routine.

• You’ll see real results. By facing your reality with eyes wide open, and de-mystifying the weight loss process, you have a chance to be successful. And most dieters will agree that positive reinforcement is essential for shedding pounds.

Carol Walsh, MS, RD, LD, CDE, is a registered dietitian and certified diabetes educator who provides medical nutrition therapy at The Corvallis Clinic.

FREE Food Diary Booklet: For a free food diary booklet contact The Corvallis Clinic Marketing Department at 541-768-2458.

RESOURCES:You can keep a pencil-and-paper food diary in any convenient-sized notebook, or even on file cards or stickies. Or you can access an electronic nutrition analysis program or phone app. Here are some suggestions to get you started:

Food & Activity specific journals (find at bookstores or online):

DietMinder Personal Food and Fitness JournalThe Calorie King Food & Exercise JournalDaily Planner Diet JournalThin for Life DaybookOutwit Your Weight JournalThe Ultimate Diet Log

Internet websites (free) for recording food and activity:

www.myplatetracker.govwww.fitday.comwww.calorieking.com www.sparkpeople.com (7-day free trial)www.livestrong.com/thedailyplatewww.nutrimirror.com

Phone apps:LoseIt (free, must have internet connection)MyFitnessPal (free, must have internet connection)DailyBurn (free; a paid version has more features)DietOrganizer ($3.99, can work offline)

Livestrong.com Calorie Tracker ($2.99 companion to The Daily Plate)

http://www.myplate.gov

http://www.myplatetracker.gov

http://www.fitday.com

http://www.calorieking.com

http://www.sparkpeople.com

http://www.livestrong.com/thedailyplate

http://www.nutrimirror.com

Art & EntertainmentArtist Focus: Sarah Gayle & Wayne Plourde

Art means so many things to so many people, that to analyze or study its complexities involves interpretation of the highest

order. But never fear, because entry into SolaLuna Studios will be illumination enough. This is no stuffy, austere gallery to wander aimlessly through; rather it’s a visual experience that shouldn’t be missed. And rest assured the moment you walk through the door, you’ll be intrigued!

Opened less than a year, SolaLuna Studios owners, Sarah Gayle and Wayne Plourde had a vision to create and showcase unique and affordable art. Starting out in a converted church located in Toledo, they recently moved their gallery to Main Street, keeping their church location as a work space. SolaLuna’s open, airy loca-tion provides the perfect backdrop for Sarah’s myriad of art pieces. She has what she calls “upcycled” products; making something old into something new and different. Sarah uses items that were once articles of clothing or portions of neckties or paper products, and

now find themselves incorporated into mixed media artwork. From notecards and one-of-a-kind hats, to distinctive watercolors and cloth fairy houses, Sarah’s imagination is limitless. This along with artwork from other local artisans, makes visiting SolaLuna a “must do.”

Sarah Gayle worked as Art Director to provide masks and backdrops for the Red Octopus’s production of The Woman Who Fell From The Sky, in February. Her signature “white paper” was featured in this amazing production and she and Wayne feel privileged to be a part of the Central Oregon Coast arts community (and we welcome them to our neck of the woods)!

Visit SolaLuna Studios at 147 N Main Street in Toledo, or find them online: www.solalunastudios.com. Sarah’s and Wayne’s philosophy is that everyone should be able to afford beautiful art pieces. So come, visit, enjoy…and perhaps even purchase wonderful things.

Don’t Be Koi, Paper

Stone Spirit, Mixed

A Little Green Grass - Mixed

By Kim Voetberg

“Vinyard in Eola Hills” - Oil, 12” x 16”

artist’s “Signature Gallery”140 NE Alder Street

in the Toledo Uptown Art District(541) 336-2797 www.michaelgibbons.net

fi ne art

Visit the Wildly Talented Artists of Toledo

359 Main StToledo, OR

541-336-1315

Th e Art of Sam Briseño & Guests


The HOT TicketGreat Dates in and Around the Valley

Legendary Rocker Joe Walsh Has been a member of three notable rock bands: James Gang, Barnstorm, and some of you may be familiar with-the third... The Eagles. The first Eagles album to feature Joe Walsh: Hotel California. Walsh will be entertaining the crowd at the Oregon State Fair on Saturday, August 25th. (The Fair runs Aug. 24 -Sept. 3, 2012.)

U-pick berries through August (Tues - Sat 7am-5pm)Happy Hour weekdays from 9am to 11amWatch for the Harvest Festival start-ing in October which will be loaded with activities.

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Enjoy what Benton County has to offer this Labor Day weekend. The Bounty of Benton County is an event that features the unique views, tastes, and experiences that can be found in our area. Participants are invited to tour the “sights” which include wineries, distilleries, food producers, natural areas and more. Bounty pass-ports feature something of value for passport holders at each site –a wine tasting, food sampling, and dis-counts on items, tours or special experiences.

Bounty participants are welcomed to taste wine, picnic, or walk the trails at many of the Heart of the Willamette Wineries. Distilleries and cider houses are also featured on the tour. Enjoy the views, pick up locally-produced treats, make fish prints, enjoy a fabu-lous dinner at local restaurants and experience other special places such as farms, hatcheries, nurseries and more. Cruise and visit at your own pace. Bikers are also welcome as many of the sites are close and make a great afternoon biking tour.For More: www.bountyofbentoncounty.com

Sept. 1st through the 3rd

The Bounty of Benton County

Willamette Valley Fruit Co.

Bite of Benton CountyCome celebrate Benton County’s culinary delights at the 2012 Bite of Benton!

Local restaurants, wineries, breweries, and food pro-ducers will be showcased in this premiere event that will be a gourmet’s delight. In addition to exploring the multitude of booths

offering locally created delicacies, attendees will enjoy local entertainment, and have the opportunity to learn more about the food we eat and drink. Don’t miss your opportunity to savor the tantalizing flavors of the Willamette Valley and enjoy delicious foods, regional wines and beers, music, and more. Sponsorship, and booth reservations are now available. Join us in Central Park August 18th as the Bite of Benton returns for another year to celebrate fabulous foods, wines, and brews of Benton County! (This is a 21 and over event.)

Toledo Art WalkThe 19th Annual!See article on Pg. 46(It’s a big deal!)

Sept. 1 -- 310 am to 5 pm Dailywww.toledoarts.info


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Toledo to Celebrate its 19th Annual Art Walk on Labor Day Weekend This Labor Day weekend, September 1, 2, and 3, Toledo’s arts community will be hosting its 19th annual Art Walk, which is sponsored by the Yaquina River Museum of Art. Because most of the participating artists live and work full time in To-ledo and several open their studios to the public, Art Walk has truly become an annual celebration of the community. Toledo’s Art Walk began as a one-time event in October, 1993 as an open-studio for Michael Gibbons, a Mentor Artist for the Corvallis based Vistas & Vineyards program. Artists Douglas Haga and Ivan Kelly, recent arrivals to Toledo and neighbors of Gibbons, were invited to open their doors during the festivi-ties. Springhill Winery from Albany set up a tasting table and local musician Mike O’Donnell supplied music in Gibbons’ stu-dio. Several hundred visitors came for the event, and in 1994 and 1995 the trio of Toledo artists staged a repeat. Each artist invited a guest artist, swelling the number to six showing art. In 1996, prompted by the challenges of October weather, the

Art Walk event date was changed to the three days of Labor Day weekend, where it remains to this day. This year, Toledo artists Michael Gibbons, Ivan Kelly, Douglas Haga, Caroll Loomis, Becky Miller, and Karen Fitzgibbon will each host individual shows throughout the weekend. Addi-tionally, three group shows will highlight local artists, includ-ing an Art Walk Founder’s Show, a group show at SolaLuna including Sarah Gayle, Alice Haga, and Berta Sergeant, and a Student Show hosted by Jim and Sandy Bruster in their home at The Gallery on Main Street. Generous contributions from the Siletz Tribal Charitable Contribution Fund, LaRue Hart, Maxine Moodie, and Ace Hardware have made many of these shows possible. Several of Toledo’s artists have invited guest artists to show with them. Michael Gibbons has invited Steve and Sue Ben-nett to show at JP Studio and the Yaquina River Museum of Art has asked Marion Moir to show at the Schoolhouse exhibit space. Caroll Loomis has invited Katy LaReau and Rick Anicker to show with her at the old Firehouse. And Becky Miller has invited Kathi Borrego to show with her at her studio. For more information about Art Walk, including biographies and photos of work by each participating artist, see the Art Walk website, www.ToledoArts.info.

WIN FREE STUFF!Stop by our booth at

Bite of BentonSat. Aug. 18th in Corvallis’ beautiful Central Park(a 21 and older only event)

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 ELIVINGWILLAMETTE

• Free Subscriptions !• Gift Certificates !• Chat with columnists like

Kendall Staggs, “the Beer Prof’

Like Willamette Living Magazine!Current issues & back issues absolutely FREE!

Tickets at the gate or online at

www.biteofbenton.com

Nye Beach Gallery Art & Wine

541-265-6855

541-574-9070

www.Greenstone-Inn.com

800-480-2477

541-574-9365

541-265-4661

541-574-9070

541-265-8220

541-265-3292

for ArtsakeGallery

Jovi

Waves ofNewport

Motel

541-574-8134

541-265-2118Gifts • Lingerie

Earth Friendly - a First on the Oregon Coast

Historic Nye Beach

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

LIVINGWILLAMETTE

541-740-9776

End-of-life care... in our home, or yoursOffering 12 private rooms, with:

• 24/7 skilled care for patients

• Pain management and symptom control

• Numerous support services for patients and families

4600 Evergreen Place SE, Albany (541) 812-4662 samhealth.org/hospice

Samaritan Evergreen

Hospice House!

New!

Documents

Willamette Living Magazine Aug / Sept 2012