february / march 2012

THE OLD SCHOOLr e s t o r a t i o n

Closed since 1978, the historic Old School on Highway 20 will re-awaken in 2012 as both a vibrant community resource open to the public and a healing center for children and families.

We’re less than $1 million from reaching our $5.5 million goal - and we need your help to get there!

The Old School is part of our community’s past – become part of its future with your tax deductible gift. Please visit www.trilliumfamily.org or call 541-758-5953.

All donations will be. . .

• matched dollar-for-dollar through the generosity of an anonymous donor

• recognized on a permanent plaque at the entrance of the Old School

Trillium is Oregon’s leader in providing mental and behavioral

healthcare for children and families.

Children’s Farm Home

Thank youto those supported

Trillium’s 13th Annual Denim & Diamonds

held January 28th at the OSU Alumni Center

All proceeds benefited The Old School Restoration

Our Sponsors:HEVI•SHOTT.GERDING

THE BALL STUDIOOSU FEDERAL CREDIT UNIONSAMARITAN HEALTH SERVICES

UMPQUA BANKWEATHERFORD THOMPSON

KGAL/KSHOSPINDRIFT CELLARS

We’ve got a doc for that.

Dr. SchmittPediatrics

Dr. ChinFamily

Medicine

Dr. FusekBehavioral Health

Dr. Adkisson Internal

Medicine

Carey

Dr. WirthInternal Medicine

Dr. ClearyFamily Medicine

Dr. BarrettFamily Medicine

Dr. FirthInternal Medicine

Whatever is happening with your health, there’s a doc for you at The Corvallis Clinic.

Dr. BombeckSurgery

Dr. ZhuRheumatology

Dr. Van De GraaffDermatology

Dr. WolfInternal Medicine

Dr. SvobodaNeurology

Dr. StanleyOrthopedics

Dr. RiessNeurology

Dr. GiminoPulmonary

Medicine

Dr. ChoPulmonary

Medicine

Dr. AthayInternal Medicine

Dr. ChunGastroenterology

Dr. Rangel OB/GYN

Dr. FederiukOrthopedics

Dr. OchadlikUrology

Dr. EvansOrthopedics

Dr. MorcosOB/GYN

Dr. BynumOrthopedics

Dr. DoddsOrthopedics

Dr. MetzlerPediatrics

Dr. GoldnerSleep Medicine

Dr. CutsforthFamily Medicine

Dr. CurtisOB/GYN

Dr. AllenderPediatrics

Dr. KellerNeurology

Dr. HendonFamily Medicine

Dr. BarronSleep

Medicine

Dr. RobinsonFamily Medicine

Dr. CurtisInternal Medicine

Dr. FoleyFamily Medicine Dr. Lafrance

Neurology

Dr. HudsonSurgery

Dr. RungPhysical MedicineDr. Wong

Pediatrics

Dr. GarfunkelBehavioral Health

Dr. GuillaumotBehavioral

Health

Dr. ReploegSleep

Medicine

Dr. SandersonEndocrinology

Dr. LannanImmediate Care

Dr. WallenOncology

Dr. ChenInternal Medicine

Dr. NusralaPediatrics

Dr. PakunpanyaFamily Medicine

Dr. OlsenFamily Medicine

Dr. LawrenceInternal Medicine

Dr. SwanOccupational Medicine

Dr. WeberOptometry

Dr. ByrdOphthalmology

Dr. ByramFamily

Medicine

Dr. McQuillanPediatrics

Dr. BrantUrology

Dr. SolenskyAllergy

Dr. WangInternal

Medicine

Dr. FergusonOccupationalMedicine

Dr. NaibertImmediate Care

Dr. GrubeFamily Medicine

Dr. LeeOB/GYN

Dr. BoricOncology

Dr. BentonENT

Dr. HogansenBehavioral Health

Dr. HuangOphthalmologyDr. Murphy

Podiatry

Dr. ParkerImmediate Care

Dr. ChowGastroenterology

Dr. SievertFamily

Medicine

Dr. CardOB/GYN

Dr. GotchallPulmonary Medicine

Dr. CuccaroPain Medicine

Find-a-doc for that 541-757-3757www.corvallisclinic.com

Doc for that-8.375x10.625 1/27/12 12:34 PM Page 1

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FEATURES

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34Willamette Valley Cheese Co. is a world class producer of cheeses of all sorts and is the only farmstead, cow’s milk, artisan cheese maker in Oregon. We visited the farm for the inside story.

Becky Miller44A Toledo artist with an uncanny ability to capture the feel of the Coast. She’s got a new gallery, and a stunning series of new works.

Sweets for Sweetie?16Valentine’s Day is almost here, and local bakers are whipping up some tempting treats for you to present to your special someone - those chalky little hearts are soo third grade!

44

February / March

Since inventing the car in 1886, Mercedes-Benz has reinvented it numerous times. From the first diesel car of 1936 to today’s BlueTEC clean diesels, it’s an unmatched history of ever-increasing efficiency, record-setting durability, and exceeding the needs of drivers today, and tomorrow.

The 2012 Mercedes Benz M-Class, Available Now at Valley Motor Company in Salem

Valley Motor Company 2405 Commercial St. SE Salem | Sales: 800.336.4148 www.valleymb.com

Oregonians, Love the Great Outdoors.

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HELPING YOU MAKE SENSE OF COMPLEX FINANCIAL DECISIONS

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

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

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KickoffFrom the Home OfficeLove to Live HereMike on Health

People to WatchValentine’s Day SuggestionsSpring Wedding?

Dining GuideComfort Food - Horseradish Scalloped PotatoesWin Dinner at Queens ChopstickFor the Love of Beer (and Chocolate)

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Find the Right BrokerThe Power of a GrandmotherWould You Rather?The Ever-Changing Landscape

Valley Professionals27283031

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Eat, Drink, Be Merry40394042

Aging in PlaceCan You Hear Me Now?Bridge, Not JUST a game!Good BonesLove Your HeartMr. Senior Citizen

Older & Wiser202021222324

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8 w w w . w i l l a m e t t e l i v i n g . c o m

Willamette LivingCorrespondentsManaging Partners, Scott & Gayanne Alexander

Willamette Living is published every two months by Willamette Life Media LLC.an Oregon Registered Limited Liability Company

Advertising Inquiries: Scott Alexander, Publisher

[email protected]

503-608-4846Comments, Corrections, Questions, [email protected]

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

authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources considered to be reliable, but the accuracy of all information cannot be

guaranteed. The publication of any advertisements is not to be construed as an endorsement of products or services offered unless it is specifically stated

in the ad that there is such approval or endorsement. Offices: 1900 NW 14th St. Corvallis, OR 97330

About Our Paper and Ink:FSC-certified-Third Party certification confirms that the fiber used for this paper comes from well-managed forests.

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

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

Mike WatersMike is the Director of Health Pro-motion for Timberhill Athletic Club in Corvallis A lifelong health promotion professional, Mike has his finger on the pulse of the fitness, health, & wellness scene.

Dr. Kendall StaggsKendall has taught history at the university level for many years and is an expert in, among other things, beer!

Kendall has a business called “The Beer Prof” and is available for beer education events in your home. The “Beer Prof.” is the man when it comes to beer review.

Kate Rivera“Kate is a photographer, writer, and spin-ner of yarns (the wool kind, not the story kind). Raised in the beige suburbs of South-ern California, Kate escaped five years ago to Oregon, where she is still becoming accustomed to critters and largish bugs.”

Anne Shordon-OngAnne lives in Corvallis with her husband, Joe, and their cat, Harvey. Before taking up Duplicate Bridge, she had another life and identity. Now, she plays Bridge and writes a bi-monthly article for the Albany-Corvallis Bridge Clubs that appears in the District 20 newspaper, the Trumpet. You will find her articles at www.acbld20.org, in the “Reports from the Units” section.

615 So. Trade St. in Amity p.503-835-5600

w w w . w i l l a m e t t e l i v i n g . c o m 9

From The Home Office... We’re very proud to bring you our first issue of the new year. The magazine is looking better than ever, if I might say so, and we’ve been show-ered with support from our local community.

Our page count has gone from a measly 32 when we began to 48 today, and much more is on the horizon. We have a great relationship with our

printer and a stable of darn fine contibutors. The web site has been updated to make it super tablet (iPad) friendly - I’m sure that’s the direction things are going sooner than later. To be clear, I mean people will have their iPads with them, or at hand a LOT more than their desktop computer or even laptops, but we’re not dropping the print magazine any time soon! People love it! Tablets are just so easy. So, we’ve reworked our advertisers section on the site (like “tap for directions” to their door) , and we’ve made our “web extras” section very user friendly by making it a series of boxes, just pick one and tap!

Our “Win Dinner” campaign has been quite a hit, with the entries increasing daily. In fact, right after I finish this column, the last part of every issue, we’re going to pick the winner of our Holiday issue contest -- dinner at Iovino’s Enoteca & Lounge. Want to know who won? Check out our

Facebook page for between-issue updates, events, give-aways and more! Look for www.facebook.com/willametteliving and please “like” us while you’re there!

We’ve focused on some of our “older & wiser” neighbors in this issue and we’re lucky to have input from some real pros in the field of health and wellness, and even a little info about bridge from our friend Anne.

We’re also focusing on our local professionals who are there for you, to assist with complicated business matters like... we don’t even want to mention it... taxes. For some reason though, they don’t bat an eye. Math was never my area.

We’ve had a number of requests from people who want to subscribe, so now you can. If you’d like home (or office) delivery just subscribe on the web site. Just twenty bucks for a year of Willamette Living. Of course the magazine is still free at select locations around the valley.

Thank you all who have supported this venture and we relish the thought of what this year will bring to Willamette Living!

Scott & Gayanne

Santiam Place Wedding & Event Hall

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Lavender, Lace, Etc.An elegant mix of beautiful things. New clothing lines, gifts, scents,

herbs, home decor & more. Swing by and say hello to Louise, and take

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For Yours

327 1st Ave. West, in Albany

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

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2367 NW Kinderman Dr: AMAZING SPACE! Beautiful Walnut Park, 4016 sq ft, 0.21ac, 5 bedrooms, 4 baths, offi ce, 3 car garage

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

[email protected]/asievert

Annette Sievert


One of the first things that struck me when we moved here was the absence of honking. Now, you have to know that we lived in NY, albeit in Upstate, but nevertheless, the New Yorkers honk. Constantly. You are admiring a puppy on the side walk and miss the change to green by 2 nanoseconds – HONK. You are changing lanes and there are less than 4 miles between you and the guy on the right –HONK. You need more than the guy behind you thinks it should take to turn around a corner in a snow storm – HONK.

Ok, we do not have snowstorms (very often), but the patience in traffic here is unparalleled. I don’t know how often I looked at something in the distance or my thoughts had wondered off and all of a sudden I realized, oops, it is green. Nothing from the back. Behind me is an unfazed individual who seems to think nothing of taking the next green phase, should I not notice this one at all.

Same with a lot of other encounters. Although I am not always enchanted with the friendly chat at the register asking how my day is going so far and if I have plans for the weekend (why on Earth should I tell you and why are you even asking), it beats the girl at the register in NY where we lived with a too short top and a stretch-marked belly that was sort of laid out on the register belt, chewing gum and mumbling the amount to pay, no hello, no smile, no thank you for your business.The other day I wanted to leave a store and a guy had just left,

he turned around and literally ran back to open the door for me to leave. Wow!

Then there are the stores. There are actually people working there with knowledge about their wares and goods. Take Bi Mart. Virtually everybody there will be able to point out to you where exactly something is to be found, or they’ll go out of their way to find it for you and if they claim to not have what you were looking for -- you actually believe them.

In all of the stores I frequent, I know by now a few people who will do what they possibly can to help me get in, find what I need in no time, and let me leave with a friendly “thanks for coming.”

I know a lot of people who are sort of unhappy with our local government but I have nothing negative to say. Take the Assessor’s Office, virtually everybody there is helpful, knowledgeable and friendly. Coming from an environment that made you come home scornful and drained this is such a positive change!

Another reason why I love to live here!

Love to Live HereAnnette Sievert

Cruising the Wine Country?

Watch for our On-The-Farm Tea eventswww.lavenderlakefarms.com

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

Buzz on by our delightful gift shop, right on the farm, on hwy 99 between Corvallis and McMinnville

Lavender Gifts • Specialty FoodsSoaps • Lotions • Classes & Events

B R O K E R

Have Expectations

2367 NW Kinderman Dr: AMAZING SPACE! Beautiful Walnut Park, 4016 sq ft, 0.21ac, 5 bedrooms, 4 baths, offi ce, 3 car garage

1434 NW Havengreen Pl: OWN YOUR PIECE OF HAVEN! 1465 sqft, 0.21 ac, 3 bedrooms, 2 baths, beautiful back yard, RV Pad, quiet cul-de-sac location

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

[email protected]/asievert

Annette Sievert

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

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457 SW MadisonDowntown Corvallis

541-758-4055

Vintage Rolex for Him

Unique Pocket Watches

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Beautiful Selection of Antique Filigree Rings

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• Specializing in Vintage and Estate Jewelry.

• We buy Gold and Silver! • We also carry the Citizen EcoDrive, and Victorinox Swiss Army Watches.

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Women’s Clothing & Accessories

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

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T H E AL LEY

Get Your Style On, Shop Downtown Corvallis


50 is the New Young! This is truly not “your fathers”……….. getting older. Rather than calling this aging in America. Or the Willamette valley. I want you to look at this from a “Life Stages” perspective.

Gerontologists. People who study how we age physically, and emotionally, through our life span are rewriting the curricu-lum. When we retire, and what it means to retire is looking totally different than it did 30, 20, even 10 years ago. Why does aging look different today?

We’re living longer. With a history of good public health, and health care systems that have evolved the last 50 years, we’re living longer. Mentally, physically, overall we’re function-ally aging so much better. With knowledge from health care experts and influencing each other, we’ve become confident in our ability to do physical and mental pursuits different eras didn’t think was possible. Increased mortality, Life extension, changes our paradigm of our level of social engagement. In my work in health education throughout the Willamette val-ley, I find even 90 year old plus women and men motivated, interested in being healthy. Rather than feeling like their time is short, they feel alive, and have a purpose for living for the future. The “feeling” of being younger.

A big part of successful aging is being connected to “now”. Relating to current society and younger generations. Older people who begin to age sooner, move closer towards end stage health by going into what aging psychology experts call life reflection, life review. This way of looking at self and the world is saying that my time is about done. I’ll just reflect on the past.

Modern Gerontologists teach us now about a new generational phenomena called “down aging”. Older generations relating better to what current younger generations are experiencing. Older parents relating better with their teenage, and adult chil-

dren. Even grandparents relating better to their grandchildren, and the new challenges of their world. This is not an anti-ag-ing or age denying behavior. This is about staying sharp and engaged. We in health promotion promote staying healthy, mentally and physically, so one can be a part of family and community for as long as you can. Will more people live longer, more functional lives?

I’m hoping yes. I see snapshots of healthy aging in my travels in the Willamette valley, my community of Corvallis, and at my company, Timberhill Athletic club. With the knowledge we have today, people can start healthy lifestyles at an older age and still benefit. But population health is still a bell curve. We’ll have some people on one end with great genetics, and some on the other end who aren’t as fortunate. And of course every different social biology story in between. The current trend were tracking now is Boomers, and Old-ers living with and “managing” chronic diseases. ( type 2 diabetes, high blood pressure, high blood lipids, all connected with obesity). Some experts feel the medical system will keep people living longer. Other experts feel that through modern medicine, it will give us time to promote more personal health. What no one knows, or can’t judge is what will be the quality and meaning of living in this condition. But whatever happens we are living longer. 50 now is young. How pleasant and rewarding life is in these extended later years will be up to us. Our motivation and desire to have a holistic quality of life is there for the taking.

Until next time, Mike.

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 on HealthMike Waters

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


Osborn Aquatic Center offers swim lessons for everyone.

Find the activities you and your kids love

at Corvallis Parks & Recreation.

Safe supervision, great memories,

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Swim! Spring Events:Valentines Day Amazing RaceFebruary 12, 1:30 - 4:00 pmComplete puzzles and challenges for all fitness levels to win this Downtown Corvallis competition.

Tirathlon ClinicMarch 3, 8 am - 3 pm The basics of training, nutrition, equipment, and time saving race tricks!

The French UnicornA touch of France in Downtown Salem

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Hot on the heels of recent years’ cupcake trend, the meteoric rise of the food channel, and Anthony Bourdain’s ascent to super-stardom, these entrepre-

neurial bakers are whipping up tempting new sweets for the Willamette Valley audience. Despite their differences in menu, all have one simple thing in common... their love for baking started at an early age.

Jill NagelJillicious Desserts, PhilomathRemember coming home from school and sitting at mom’s kitchen table with a glass of milk and a plate of cookies? Jill Nagel of Jilli-cious Desserts in Philomath has a powerful reminder for

you, with her daily milk and cookie special. “Kids and adults both love it,” she says,“the fire chief will come in with orders from all the guys at the station.”

Cookies and milk aren’t the only thing to enjoy at the bakery, which does a brisk business in speciality cakes, cheesecakes, cupcakes, and even candy. Jill has also created her own gourmet hot chocolate -- a blend of three kinds of chocolate -- which she makes in-house.

Jill learned to bake at a young age from her mother, who now helps Jill with the business. She attended the California Culinary Academy in San Francisco and worked in the Bay Area for a time. Eventually, she moved back home to the Northwest, and after four and a half years of working out of her licensed domestic kitchen, Jill opened her new bakery in November, 2011. The Philomath Chamber of Commerce held a ribbon-cutting ceremony at a grand opening party on De-cember 3rd, which Jill says was a smashing success. “We were wall-to-wall people!”

While Jillicious Desserts offers a variety of popular items at different price points, the most sought-after sweet is the Chocolate Decadence Cake, which is a flourless cake made from rich, imported chocolate and topped with a raspberry glaze, Creme’ Chantilly, Belgian dark chocolate curls, and fresh raspberries when seasonally available. Living up to its name, this truly decadent treat won the People’s Choice Award at the 2008 Chocolate Fantasy Competition in Corvallis.

Alan CookFood for Thought Gourmet Desserts, HarrisburgAlan Cook, who grew up in Georgia, has been baking for as long as he can remember. His mom had him in the kitchen as a toddler learning to make biscuits and cornbread

dressing, and he still finds himself most at home in the kitchen. “Cooking was a special time that I was able to spend laugh-ing and talking with the people that I loved the most,” he says. Alan’s new business, Food for Thought Gourmet Desserts, is a new venture for him, and he is in the process of having his Harrisburg-based domestic kitchen licensed.

Alan was kept busy over the holidays filling orders for cakes and pies for friends and family. With the business in its early stages, he is able to deliver all the desserts himself, and he enjoys following up with each customer. He has a few popu-lar items, such as an apple hazelnut upside down rum cake, and an apple cinnamon pull-apart bread. But he says his most popular item is his dutch apple pie. “There’s just something about a homemade apple pie that puts a smile on your face!” He was recently notified by text message that one of his pies was auctioned off for “650” at a fundraising event for cancer research. “I thought, $6.50, well, every little bit helps. Then

they clarified -- it was $650.00 -- I was blown away.”

Alan’s menu also includes cookies, brownies, fudge, and even chocolate covered bacon. In

Sweets for Sweetie

Story: Kate Rivera / Photos: Russ Gorman, Kate Rivera, Alan Cook


addition to the start-up baking business, Alan is a 5th grade teacher at an elementary school in Lebanon with a young family of his own. He works long -- but very rewarding -- hours.

Mindy HugginsDecadent Creations, BeavertonMindy Huggins tells a sto-ry: “As a child, I decorated sugar cookies by dumping

multi-colored nonpareil sprinkles on a plate, separat-ing them by color, and individually placing them on my sugar cookie with tweezers.”

This focus, dedication, and love of bak-ing has served Mindy well. At 25, she is the owner of Decadent Creations, a bakery business in Beaverton. She sells her high qual-ity, all-natural cakes, pastries, and pies at the Beaverton and Hillsboro farmers markets.

Mindy worked at different bakeries and restau-rants to gain the experience she needed after grad- u-ating from the Western Culinary Institute for Baking and Pastry. She spent days off from work developing her recipes, then began selling at the Hillsboro Farm-ers Market in the summer of 2010. Last spring, she felt she had enough business to quit her day job and bake for herself full time -- something she says didn’t feel scary at all. “The gravity of what was happening didn’t sink in until about 8 months ago. I was getting so busy, I needed a full time person to help me.”

After renting a small kitchen space, then borrowing a restaurant’s kitchen at night, she now has a com-mercial kitchen set up in a portion of her home, and her boyfriend quit his job to work full time for the business. Decadent Creations currently supplies the Laurelwood Restaurants in Portland and Battleground, WA, as well as a couple of local coffee shops. Mindy also keeps busy by baking cakes and pastries for wed-dings and birthdays.

Mindy’s currently interested in salted cakes and pas-tries. She has a Smokey Mocha brownie with an espresso cream cheese topping and a sprinkle of smoked sea salt, and one of her most popular sweets is a salted caramel French macaron. In addition to these, Mindy also makes scones, “Mindy Buns” (pastry cream filled sweet brioche roll), coffee cakes, tarts, pies, and more.

GOTTA HAVE IT?

Jillicious Desserts401 S 19th Street, Philomathww.jilliciousdesserts.comjill@jilliciousdesserts.comTuesday - Friday: 10 am to 6 pmSaturdays: 10 am to 4 pmSunday - Monday: Closed

Food for Thought Gourmet Dessertswww.chefcookfoodforthought.weebly.comchefcook.foodforthought@gmail.com

Decadent Creationswww.decadentcreations.com503-896-4252mindy@decadentcreations.com


Recently, we came across a story about four inspiring young women who are working to benefit others in our area, here is their story...

In early 2010, Oregon State University public health profes-sor Dr. Nancy Siefert was approached with a proposal for a master’s degree level project- write a grant to provide capital for establishing a dental clinic serving local low-income and uninsured populations. During the spring 2010 quarter, four master’s of public health students in Dr. Siefert’s Strategic Management course took on the project to write a grant that would address dental needs of local vulnerable populations through innovative collaborative efforts among multiple local service and health organizations.

The project brought together the Boys and Girls Club of Albany (BGCA), where plans were in progress for building an on-site dental clinic, Albany InReach Services, a non-

profit organization providing limited dental services for local uninsured adults on a dental van, and many local health and services organizations, who would support the efforts through referrals and financially. The establishment of the clinic would result in a place where children could receive comprehensive oral care and a greater capacity for Albany InReach Services to serve family members and other adults.

OSU students Chantell James, Stacy Nedry-Johnson, Alison Olson, and Alynn Vienot investigated the extent of local dental needs amongst needy populations, organized and facilitated meetings to discuss collaborative strategies, and each student wrote a section of the grant, bringing the pieces together into one final proposal.

As a result of the efforts of all involved parties, the BGCA was awarded a three year grant for the dental clinic by the Oregon Community Foundation, for a total of $239, 375.

Alynn Vienot

Alynn Vienot had a background in dental hygiene before entering the MPH program at Oregon State University. Since graduating with her MPH degree in June 2011, Alynn has obtained her Expanded Provider Permit, which allows her to provide dental hygiene services in community-based settings in Oregon. She is cur-rently working with Neighbor-hood Health Centers, a non-profit organization in Portland established by CareOregon, to provide educational and direct preventative oral health services to Head Start children and their families in Clackamas County.

People to Watch

Chantell James

A few weeks before gradu-ation, Chantell accepted a position within Samaritan Health Plans Operations in Corvallis, Oregon, as the Samaritan Advantage Account Coordinator. As the Account Coordinator, she works closely with the Government Opera-tions Manager in overseeing and resolving daily operational needs and ensuring Medicare requirements and standards are met for the 5,300 plan members in Linn, Benton and Lincoln County.

Stacy Nedry-Johnson

Stacy is currently a second year Master’s student, and plans to finish her graduate studies sometime later this year. She recently completed a grant-writing internship with a local non-profit agency providing health and general services for the homeless. She has fourteen years of Human Resources experience, and hopes to continue in this work after graduation.

Alison Olson

Alison graduated with her MPH in Health Management and Policy degree in Decem-ber 2011. She accepted a position with Legacy Health in Portland, OR working in the Quality and Patient Safety department. As a project specialist, she works with leadership to continue to improve the quality of care delivered at Legacy hospitals and clinics.

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Aging in Place - Tools to keep you happy, healthy, and well supported.

Nadine Grzeskowiak

Nothing beats crisis management better than an ounce of prevention. As we deal with growing older, and the myriad of issues it entails, it is imperative to be as prepared as possible with basic information, and simple self-advocating. Working as a nurse in the emergency department for 16 years, I have witnessed many situations that seniors found themselves in that were more drastic than they should have been. Through years of experience I have found several tools that help pre-vent a crisis from occurring. Although my line of work has allowed me to excel in crisis management, it is always my preference to prevent a crisis when possible while additionally adding quality of life.

Do you live independently? Great! Do you have a personal alert device? I highly recommend this service to anyone regardless if you live alone or not. It’s a small button worn as a necklace or bracelet that can be pushed in the event of a fall or an emer-gency. Unfortunately, too many people wait until the worst happens before they even begin to think about purchasing one. Have you ever heard of someone falling in their home? They may have broken a hip, or were unable to get to a phone, and might have been left on the floor for hours or possibly days. Lying unable to move on a hard, cold floor with no food or water often will cause medical problems that are much more complex to treat. The personal alert device is simple and with just the push of a button is sends a call for immediate help, and saves lives.

Who is on your support team? We all need a support team, at virtually every stage of life. A solid support team becomes imperative as we age. Who are you going to call as a first responder? How about a back-up person? Is it a relative, neighbor, or a friend? Have you informed this person that they are your contact in case of in emergency?

It is important to talk to your support system so they know they are ‘on call’ in the event of an emergency. A list of these people and their contact information needs to be readily ac-cessible at all times. Often seniors find themselves isolated for one reason or another. It is critical to take the time, energy, and sometimes money to get connected to at least one other person. There are many services, both public and private, to tap into for companionship, support, and advocacy. Typically, all it takes is one phone call to get your questions answered and your needs met.

Do you know what a POLST is and do you have one on your refrigerator? It is a neon pink document that speaks to your medical team when you cannot speak for yourself. It is worth its weight in gold! POLST stands for Physician Ordered Life Sustain-ing Treatment. As the title suggests, everyone should have a conversation with their primary care specialist regarding their wishes. For my RN on Call business I carry a stack of these forms and the corresponding wallet cards to give to my clients. This is THE document that emergency personnel refer to when you are not able to communicate for yourself. Whether you are interested in aggressive treatment or not, fill out a POLST.

I hope these simple suggestions will be tools you can use to keep you happy, healthy, independent, and well supported.

Nadine is a caregiver in Corvallis. She owns RN on Call and GlutenFree RNNadine helps others live Gluten-Free Lives, and is a highly trained RN - on call!Reach Nadine at: 541-602-1065or visit www.rnoncall.com

Can Your Hear Me Now?Peter Lee, Peak Hearing Systems

Purchasing a hearing aid for the first time can be a daunting task and the learning curve can be expensive and overwhelm-ing if you don’t do some homework. There are some ques-tions that you should ask before you sign anything or wear your new hearing aids out of the office. If you don’t like the answers simply tell the dispenser you would like to check around. These questions may be helpful.

• How long can I try the hearing aids before I purchase them?

• Is there a charge for the trial and how much do I have to pay if I return them within the trial period?

• How long will you service the hearing aids after I pur-chase them and are there charges for that service?

At Peak Hearing Systems we do not charge for the trial. There is never a charge for cleaning and reprogramming the hear-ing aids if you purchased them from us. After you purchase hearing aids from us we will service them as long as we can get parts for them. After the warranty has expired there is a charge for a repair that requires opening the hearing aids. All repairs come with a one year warranty on all parts and labor. Some of our clients have worn the same hearing aids for 25 years. If you like your existing hearing aids we are glad to repair them instead of selling you new ones. Let us keep your hearing aids operating at “Peak” performance.

“Gwamma,” Sierra, & Peter LeePeter owns Peak Hearing Systemsand has been in the business since [email protected] can be reached at: 541-451-1733


The publisher and editor of Willamette Living has decided to add an occasional article on what Seniors in the Valley do for entertainment. I have the good fortune to be able to write the first article. Why me? Oh, it’s the usual story...it’s who you know. Scott and Gayanne Alexander are friends of mine, and I play Duplicate Bridge with Gayanne.

Duplicate Bridge is my primary form of entertainment.Duplicate is difficult to contain, and I’ve given up trying. Every moment not spent on essentials like quality time with my husband, exercise, and grocery shopping is dedicated to Bridge. And, yes, those are practically the only interests that I have outside of Bridge. All but a select few of my friends are Bridge players. I speak Duplicate.

Recently, I mentioned a “convention” to my husband, who is not a Bridge player. He asked when and where this “conven-tion” was to be. Oops, my bad. A “convention”, in Duplicate speak, is defined by the “Official Encyclopedia of Bridge” as a call or play with a defined meaning.

When I tell people that I play Bridge, I can see in their eyes the image of four old ladies playing cards and drinking tea, or martinis, depending on the time of day. I can’t see you’re eyes, but I’d bet that’s what you’re thinking. Wrong! As a fel-low player said to me, “We have a bank account and every-thing!” I’ll expand on that. We have a national organization, the American Contract Bridge League, ACBL.org. Go to the website and check us out.

ACBL sanctions four Duplicate Bridge clubs in the Valley: Salem, Albany, Corvallis, and Eugene. Each has a weekly

schedule of games, and periodically holds classes for begin-ners and intermediate players. In Albany and Corvallis, where I play, classes are held at the Senior Centers. At the Elks Club, Corvallis holds a two-hour practice session for beginners every Wednesday evening, and a Friday evening game for players with up to 199 points. Go to our website for informa-tion: albanycorvallisbridgeclub.org. For information about the Salem club, go to salembridgeclub.org. For Eugene, go to emeraldbridgeclub.net.

I mentioned points. We play for points so we can become Du-plicate Bridge Life Masters. The ACBL sets requirements for the various levels of Bridge skill. Requirements are expressed in points: Black, Silver, Red, Gold, and Platinum. We all chase points. Someone holding fewer than 199 points would be a beginner/intermediate player.

What do I get out of the game? Friendship, social interaction, commradiere, intellectual challenge. But, honestly, what I want are points.

Somewhere in the Valley, there’s a Duplicate Bridge game waiting for YOU. Beginner or experienced player, one of our clubs will meet your needs. Won’t you join us?

Bridge, Not for the Non-Committal Anne Ong

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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Healthy strong bones start with diet and exerciseBy MICHELLE CURTIS, M.D., C.C.D.

There’s no way to avoid some changes to our bodies as we get older. But osteoporosis does not have to be a fact of life.

Although osteoporosis is more common in women, we all should be concerned about bone health throughout our lives.

Osteoporosis is a skeletal disorder that affects the strength of our bones, putting people at an increased risk of fracture. Osteoporosis is most common in post-menopausal women, but in general, we all lose bone mass as we age.

The best way to reduce the risk of osteoporosis is to optimize peak bone mass when we are young. Exercise and a diet rich in calcium is important for growing children, but also when we’re adults. In fact, we need even more calcium as we get older. To maintain bone health, it’s important to continue to exercise and to eat right. Factors that affect the risk of osteoporosis are either circumstances that prevent us from reaching peak bone mass when we are young or conditions that erode bone strength as we get older.

We typically reach peak bone mass sometime in our 20s. Our bone mass is influenced by race, gender, the age that women begin their period, conditions that inhibit calcium absorption, nutritional deficiencies and physical activity. Age-related bone loss begins sometime in our late 30s or early 40s. Bone loss can be accelerated by habits that we can control such as smoking, alcohol consumption, caffeine intake, weight fluctuations and some medications. Dramatic fluctuations in weight can also cause bone loss. That’s not to say that we should avoid losing weight if it would improve our overall health. But for the health of our bones, it’s best to lose weight once and keep it off.

There are some factors we cannot necessarily control, including menopause, family history, and other medical conditions, such as cancer, rheumatoid arthritis and thyroid disease. Managing these conditions appropriately however can impact their effect on bones.

Everyone should eat a diet rich in calcium. Between ages 4-50, people need 1,000 mg of calcium per day, or 5-6 servings of calcium rich food (A glass of milk contains about 200 mg of calcium). The National Osteoporosis Foundation recommends that adults over age 50 get a little more calcium, or 1,200 mg a day. If you are not able to get all this calcium from food, supplements are another convenient way to meet the daily requirement. There are different forms of supplemental calcium. In general, calcium citrate is slightly better absorbed; however, the way you take calcium is far more important than what type. For maximum absorption, take supplements with food and no more than 600 mg at a time. Vitamin D is also important for calcium absorption, either from exposure to the sun for 20 minutes a day or by taking 800-1,000 IU daily in a supplement.

For women, menopause is a critical time for bone loss. The dip in estrogen accelerates the activity of osteoclasts, cells which remove old bone, so we lose a degree of bone protection. At the onset of menopause, the rate of bone loss for women doubles.

There are many ways to treat osteoporosis, from weight-bearing exercises, muscle strengthening and balance to modifying risk factors. If you’re interested in starting an exercise program, look for something that is enjoyable and sustainable. Supplements and prescription medications are also available. If you have osteoporosis or are concerned about bone loss, talk to your doctor.

Dr. Curtis is a gynecologist and certified clinical densitrometrist (bone scan reader) at The Corvallis Clinic. She can be reached at 541-754-1267.

Do you have osteoporosis? To find out if you have osteoporosis, your doctor can order a DXA (Dual-energy X-ray Absorptiometry) test. There is minimal radiation exposure associated with DXA, equivalent to a day of environmental exposure. This test is recommended for:

• Postmenopausal women

• Perimenopausal women with risk factors

• All women over age 65

• Men over age 70

• Adults with medical conditions/taking medications that lower bone mass

• People with low-trauma fractures

• Women considering hormone replacement therapy


Love your heart this Valentine’s DayEdward Toggart, MD

Valentine’s Day is a good reminder to appreciate that special someone in your life, but it’s also a perfect time to think about how you can best care for your heart. February is also the month we celebrate heart health through American Heart Month. Here are five ways you can show your heart some love:

Stop smoking. This isn’t an easy endeavor – nicotine is more addictive than heroin! However, quitting smoking might be the most important thing you can do for your heart. If you’ve tried to quit before, try again. Help your spouse stop smoking. Get the ash trays out of the house and decide you’re a non-smoker. Ask for help. Your primary care provider has many resources available to help you quit. Please become motivated to do so. It will reduce your risk for heart and also chronic lung disease and lung cancer.

Lose weight. Obesity puts a tremendous strain on your heart and body. It’s associated with high blood pressure, sleep apnea and diabetes – all conditions that can do damage to your heart. Obesity has also been linked to congestive heart failure, heart attack and stroke. The most effective way to lose weight is to limit your quantities at meal time. That means decide what you’re going to eat ahead of time and don’t go

back for more. It’s also better to eat multiple small meals during the day instead of starving yourself until dinner time and then consuming a large quantity of food. When you do this, your body goes into storage mode and will hold onto all those calories you eat at once. If you’re having trouble losing weight on your own, I’ve seen many people find success with structured weight loss programs such as Weight Watchers.

Exercise. You’ve heard it time and time again, and that’s because when it comes to heart health, exercise is vital. Walk at least 30 minutes, continuously, at least three times a week. You don’t have to walk fast, just make a commitment to spend time moving your body. And doing it continuously is important – short bursts of physical activity are better than nothing but moving for at least 30 minutes at a time is best. Once you stick with regular exercise, you can start to increase your time or distance. You’ll soon begin to reduce stress, improve your sense of well-being and your overall quality of life. If walking isn’t your thing, dancing, swimming, aerobics, and similar activities work just as well. Just pick something most enjoyable to you and stick to it.

See your Doctor for exams and preventive screenings. As we age, seeing your primary care doctor on a regular basis plays a significant role in maintaining your health. Medical follow-up on existing conditions such as diabetes and high cholesterol can help you to avoid heart conditions that can result from poor management. It’s also important to have recommended screenings such as blood cholesterol and blood pressure. These are conditions that you can’t often feel – you need the tests to find out what’s going on inside your body. Then make sure you take any medication your doctor prescribes and follow recommendations.

Educate yourself. Take some time this month to educate yourself about heart health. Learn about the signs of a heart attack so that you can get care immediately if one strikes. There are many great resources online including aha.org, webmd.com and a heart risk assessment tool on the Samaritan website at :

samhealth.org/myheart. If making all these improvements at once seems a bit overwhelming, just start with one healthy change at a time. Your heart, and your sweetheart, will thank you.

Dr. Toggart is a cardiologist with Samaritan Heart & Vascular Institute. Dr. Toggart specializes in invasive and interventional cardiology and boasts a wealth of research and practical experience. As an investigator on numerous research trials and grants, Dr. Toggart is well published and has written extensively on cardiology-related research.


Wake up and live in Sun Cityfor an active new way of life.Wake up and live in Sun CityMr. Senior Citizen and wife.Don’t let retirement get youdown! Be happy in Sun City;it’s a paradise-town.Radio advertising jingleDel Webb Corporation, 1960

One of the most influential books on aging I ever read was the late Betty Friedan’s Fountain of Age (1993). I read that book so many times the pages were dog-eared and marked up.She and many others like Ken Dychthwald, PhD, have intro-duced me to concepts and terms that are a part of my every day speech. “Gerontophobia” which is defined as the fear of aging or growing old—is a good example.

Betty Friedan suggested gerontophobia was the denial of age by the society at large and the cause of “leisure-world ghet-tos.” She argued that our fear of old people causes society to sequester elders away from society so as not to remind us of our aging selves.

It wasn’t always like this; elders were once the keepers of the stories in agrarian societies with ensured roles and status as land owners and workers. Then the industrial revolution of the 1800s ushered in an era of aging as a scientific problem and the body-as-machine (peak and decline model) viewpoint.Older workers couldn’t keep pace with the industrial revolu-tion’s work mode and many ended up as causalities on the

scrap pile of social perceptions as no longer useful to society.Late-nineteenth century physician I. L. Nascher (who coined the term “geriatrics” for the study of aging) said: “The old man does not know what is best for him…he cannot accommodate himself to new conditions brought about by the progress of civilization.”

Here’s the problem with Doc Nascher’s statement; profes-sional prescriptions end up as public policy—among them old-aged homes and mandatory retirement. In turn, popular perceptions (rather than reality) shape social expectations and cause a fear of aging!

I once read a study done to determine which society of elders has the best memory retention. Researchers determined it was the Chinese, and when they went back to the data a second time to see what other factors may have been influential…guess what? Chinese society EXPECTS the elderly to retain memory into old age—and so they do.

Which brings me to my point, the conditions of some older adults are changing because of social expectations. The old linear life plan where education is for the young, work is for the middle aged, and leisure is for the old, is giving way to new plans.

Baby boomers (and some of their parents) are living cyclic life plans of alternating patterns of education, work, and leisure, which are full time activities for periods throughout life.Further, the more likely scenario is a new life plan that is blended where work, education, and leisure are concurrent all throughout life–maybe even in the same week!

These new life plans for the 21st century favor aging-in-place and staying plugged into the vibrant nature of community with mixed generation environments. In addition, older adults overwhelming prefer staying where they have situated their lives for years.

The model for success in later life, according to author Marc Freedman (Prime Time, 1999) was the emergence of a mass leisure class and Sun City-like retirement. For some, age-segregated and leisure oriented living is fine, for others it’s

outdated.

What’s good is society’s expectations are changing for Mr. Senior Citizen and his wife…and today we have more choices.

Del Webb, Retirement Icon and snappy dresser

Patrick Roden RN, PhD is the CEO and founder of aginginplace.com and has spent most of his life helping seniors live happier, healtier lives.

Le Patissier

Your Valentine Called...

She wants a cake.

When only the best will do541-752-1785

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Valentine’s Day Suggestions...

The Rockstar Singing Telegram dude Jeff Silverman, will be serenading Oregon lovebirds again and rocking faces into a v-day frenzy. “I’m dusting off my spandex pants, blonde wig, leather bracelets and guitar for another hot -rockin v-day.For Those About To Rock... We Salute You.”Check out www.rockstarsingingtelegrams.comJeff is awesome!

Le Patissier in Corvallis will be serving dinner!A very special treat to be sure. Le Patissier is not open for dinner on a regular basis, but Chef Didier Tholognat is the real deal, a class A French Chef -- from France. Call and reserve a seat and your Valentine will be very impressed, just make sure she doesn’t try to run away with Didier! 541-752-1785

The Blue Goat in Amity is serving a special dinner.A delicious four-course prix fixe meal will be served. The Blue Goat is a wonderfully roman-tic little cafe with a cozy wood-fired oven as the centerpiece of their open kitchen. You’ll love it! Check out amitybluegoat.com Reservations: 503-835-5170

Corvallis Parks and RecreationIs hosting “The Amazing Race” A scavanger hunt with a twist. Complete challenges, solve puzzles and play games - for any fitness level.www.valentinesamazingrace.com

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Permanent Cosmetics recapture time and youthfulness

Now that Baby Boomers have hit retirement age, and Senior Citizens are active into their later years, demand is skyrocket-ing for cosmetic services that will keep us looking younger longer. The answer for more and more people today is perma-nent cosmetics.

Permanent cosmetics, or permanent makeup, are cosmetic procedures designed to give the illusion of makeup and restore color. Lashes can be made to look darker and fuller with eyeliner or eyelash enhancement. Missing, damaged or mis-shapen eyebrows can be given a more youthful appearance. Lips that have thinned or lost their blush color can be recreated to look fuller and more vibrant. On younger clients, perma-nent makeup adds a professional polish that is truly “Dressing for success.” On more mature clients, permanent makeup can visually take years off a face - with less trauma, and at far less expense than cosmetic surgery. Topical numbing agents are used to minimize discomfort; in fact some clients fall asleep during their session.

Because it is long lasting, and difficult to remove, it is essen-tial to have permanent cosmetics applied by a highly qualified specialist. 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 technician. This is not a service you want to bargain shop for and you will want to have a consultation to see actual photos of their work. Today, most professional permanent cosmetic specialists are members of the world’s leading, not-for-profit society devoted to this field, the Society of Permanent Cosmetic Profession-als (SPCP). This organization sets standards of practice for

its members, which assures the public of the highest levels of professionalism. Cheryl Lohman, 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.image-by-design.us.

Health & Wellness in the Willamette Valley

Did you know... Savory Cafe & Pizzeria in Nye Beach is THE place to go for gluten free options on the coast?Healty food, cool surf vibe - check it out.

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How to find the best Real Estate Broker for YOUYou want to buy or sell a property. Finding the right agent to help you do that and achieve an optimal result can be a daunt-ing task. A lot of sellers and buyers do not know what they can reasonably expect from an agent. First and foremost: Expect something. Don’t settle for anything when you have the feel-ing there could be something better. You want Reliability, Accountability and Engagement!Here are some guidelines:

For Sellers:Your agent needs to be engaged! Being laid back is a nice feature while camping but in this market, and in this business you need an industrious, engaged and hard working person.

Your agent needs to be knowledgeable! A thorough market analysis, complete with data the agent has actually looked at, is the basis to finding the right price. Sometimes this data can be inconclusive, especially if you have an unusual, hard to compare home. If that’s the case, then an agent needs to tell you so, to help you arrive at a starting price. Knowledge about rules, regulations and changes in the industry is paramount.

Your agent needs to be honest! Promising the world and then not following up makes for a poor relationship and certainly does not sell.

Your agent needs to be invested!Professional photography, video, staging consultation, high end flyers and materials, advertising, this all costs money. A good, successful agent will be willing and able to invest in your listing. Pictures of open toilets, unmade beds and the cat on the sofa do not sell your property. Pictures with poor light and wrong angles or the ones that look like they were made drive-by style with a cell phone are not attracting buyers. If you have to dig deep to find your home on the web, why would somebody else look for and find it?

Your agent needs to give you updates!You should regularly and voluntarily receive updates and reports from your agent. I personally dislike it when I have to ask for reports and updates, why would I do the same to my clients? If you know what is going on -- or what is not, it keeps you from wondering.

Don’t take somebody because it is a friend or family! Nearly everybody knows somebody who is a real estate agent.

But friend or kinship is not a qualification. If your sister-in-law’s second cousin is a high powered, well producing broker, great! But if she is not, choose quality over connection. After all you want to sell your house and if she does not perform you loose both, the connection and the quality.

For Buyers:Your agent needs to be swift! Sending you updates on houses that would work for you when they are coming to the market can be automated, but that does not replace the work of somebody actually knowing what you are looking for, alerting you when it comes to the market, and enabling you to be the first to see it. Corvallis is in some seg-ments not a buyer’s market anymore. We are seeing multiple offers again. Being fast can be crucial.

Your agent needs to have good contacts! You will most likely need financing, insurance, maybe a contractor, or a good inspector. Knowing the few really good individuals in each of these trades and being able to give you choices from the best is a huge advantage.

Your agent should be a good negotiator! Creating win-win situations without confrontation is a skill that will work in your favor. Ask your potential agent how they negotiate, what results are most important to them and how they usually achieve them.

Your agent should be reachable!It is annoying when you always have to leave a message, hard-ly ever get a timely reply, and things are constantly delayed. A good agent answers the phone, and tells you clearly under which circumstances they will not, taking the guesswork out. For example, if an agent always turns their phone off during a client contact, then you know why you cannot reach them at that moment, and can rely on them calling back asap. Don’t take somebody because it is a friend or family! As with my advice for sellers for this, friend or kinship is still not a qualification. You will deeply regret a wrong choice and resent the person in the future, losing the opportunity of buy-ing well AND your connection to this person.

I wish you much success and a great experience!

Annette Sievert is a professional real estate broker with Coldwell Banker in Corvallis. She has many, many happy clients. Reach Annette at: 541-757-0222 or [email protected]

The Power of a Grandmother“Ties to the Land ”

Clint Bentz,


My brothers and sisters and I recently gathered for our first family meeting after our mom, Barbara, passed away follow-ing a four year battle with cancer. After our dad’s unexpected death from a heart attack in 2002, mom remained as our fami-ly’s Chief Emotional Officer. Where his death was sudden and shocking, hers was drawn out and exhausting. As we reflected on the seven years we had with her following dad’s death, we honored some very important things she accomplished for our family.

Ten years prior to my dad’s death, we had begun a family conversation about our woodland. In 1992, my mom and dad created a family limited partnership and placed our woodland into this partnership. They started gifting ownership of this entity to us five children, and we began having annual family meetings to discuss the operations of the property, but more importantly, to discuss the future of the property and of our family. Dad was the driving force behind these meetings, and after he passed on mom played a critical role in getting the leadership of our family enterprise shifted to the next genera-tion. As the one that both mom and dad chose to lead the next generation, mom continued to work with me to help me earn this place of leadership in our family. She worked behind the scenes keeping my brothers and sisters talking with each other and with me as we made this awkward transition in leader-ship. She kept reminding us to love each other and remember that we were brothers and sisters as well as business partners. Whenever we got sideways with each other she would gently bring us back together in a spirit of forgiveness and respect for each other’s gifts and abilities.

One of the most important things that mom did was to connect the grandchildren with each other. Between her five children there are 18 grandchildren. Over those seven years, mom took groups of the grandchildren on different trips together, and managed to take each grandchild on at least one trip with her and some of their cousins. Some she took some to Hawaii, some to Washington DC, others to Disneyland - depending on their age and interest. Prior to her final illness, we all took a cruise to Alaska together with her. In all of these adven-tures everyone had a great time and created memories of their grandmother and a love for their cousins that they will carry with them all their lives.

At our family meetings we always have a time of reflection and sharing on “Why should we continue to own this property - what about it is important to me?” This is something that we do each time we gather for a family meeting, but for the first time we invited all of the grandchildren to participate in the discussion. While each person shared something different, one of the common themes was that this property, and our partner-ship, gave us an excuse to continue being a family. Many of the grandchildren shared that they viewed their cousins more as brothers or sisters because of the close relationships they

had developed by spending time together with their grandma and out on the property together. They were adamant that we, their parents, do everything we could to ensure we passed this legacy intact to them! The grandchildren - now ranging in age from 7 to 27, also contributed their ideas and interests for the future of the property, and their strong desire to help us ac-complish these shared goals.

Our dad expressed to us many times his desire to see this property remain in our family for a thousand generations. He viewed the property as a legacy, an heirloom that he wanted to see treasured by the family across the generations. Early on in our planning, we came to the conclusion that we could not force this legacy onto future generations, rather we needed to create a structure where each succeeding generation could develop their own connections to the land and to each other. While dad’s legacy to us is this structure and vision for the future, mom’s legacy is the example and reminder that uncon-ditional love and respect for each other as family members is the glue that binds us together and makes an intergenerational family enterprise possible. It was clear in our family meeting that we have successfully begun this transfer of passion and love for this property and for each other to the third genera-tion.

There are many roles that need to be filled in a successful family business. A role that many mothers and grandmoth-ers play is that of Chief Emotional Officer. This person keeps the peace by calling on our better natures and reminding us to do the right thing even when it is difficult. A family without love is just a group of people sharing living space. The self-sacrificial love we learn as members of a family - the giving of ourselves for each other just because we are family - is at the heart of any successful family enterprise. Our family is still a family because of the example of love that our mom shared with all of us. Our challenge in this and succeeding genera-tions will be to raise up new Chief Emotional Officers for our extended family to keep us all loving and respecting each other as we work together to keep this legacy intact for future generations.

Clint Bentz is a CPA and family business consultant with Boldt, Carlisle & Smith, LLC. He and his family live near Scio, OR and were selected as the 2002 National Outstanding Tree Farmers of the Year. He is a founder and board member of the Ties to the Land Initiative and is also the Chairman of the American Forest Foundation. Reach Clint at (541) 928-6500 or [email protected].

Would You Rather?By Bill Witt

There’s an interesting game called “Would You Rather?” Play-ers are given two questions, neither of which is very appealing. Essentially, you’re asked to select the lesser of two evils. You cannot abstain. You must choose from your collective experi-ences and a set of priorities and concoct some type of rational decision, a decision that is informed.

We are asked repeatedly throughout our lives to select a politi-cal candidate, vote on a piece of legislation, or choose between boxers or briefs. We face at the beginning of each year the ever popular “New Year’s Resolution” party which includes some sane or insane future decisions. Regardless, of whether we’re playing a fun loving silly game, picking your favorite can-didate or making a New Year’s Resolution, each is arguably supported by some informed decision making process.

So what is the process to make an informed financial decision? For example, just around the corner is everyone’s favorite time of the year. Yes, the joy and exhilaration of that wonderful task of preparing your tax return. For those filing an individual return, they might purchase this year’s edition of the latest tax preparation software to calculate the wonderful tax refund. Yes, getting a refund is good, but that means you received no tax planning and essentially gave the government an interest free loan. So while purchasing software achieved your goal of completing your return, you missed tax planning advice for the next year. For those who own a business be very care-ful. Each year Congress changes the rules for businesses. Hopefully, the owner of the software has the latest version to capture these changes.

Some may hire a tax attorney to uncover the elusive deduc-tions that the rich are able to generate. Maybe, maybe not? Some seasoned lawyers have spent their lifetime conjuring up interesting concepts to generate deductions or better yet, tax credits. Some ideas may be very well suited for your tax situ-ation; others, like the too good to be true tax schemes, are des-tined to fail. If you choose wrong, the result may be that your hot-shot attorney is now out of practice, and you, the client is saddled with a nice collection of penalties. Others may seek a local tax professional. The professional may be a one person shop or an accounting firm. You may find that the firm’s tax questionnaire may look very similar to the questions asked by a canned questionnaire from a software purchase. However, the professional will not only prepare your return, but will also provide you with some nuggets of tax planning wisdom for the upcoming year. Again, if you own a business, the number of questions will increase and often times, to elicit a better under-standing of your business, will require a face-to-face interview.

Each of the choices has merit. So, would you rather rely on the tax software du jour, hire a fancy-pants attorney, or schedule a

meeting to discuss your tax situation with a local CPA or en-rolled agent? This may be a difficult decision. So ask yourself, is my decision an informed one, or am I merely outsourcing an unpleasant task that frankly I would rather avoid entirely? Before, you make your final answer; here are 3 things to con-sider so that you can make an informed decision in preparing your tax return for this year.

How complicated is your return? This is in the eye of the beholder. If you think that your tax situation is complicated, then step away from the car and let someone else drive. If you believe your situation is in fact complicated, then consider interviewing a tax professional to assist. The professional may be a tax attorney, a CPA, or an enrolled agent. Remember if you own a business, by definition your tax return is now com-plicated.

What’s your budget? How much time and money will you spend on the process of preparing your return? If you plan to go solo, then how much time will you need to devote relearn-ing the tax code? Be careful. It’s easy to bust out $40 and get a copy of Easy Tax Software 101. But what happens if you miss a $500 tax credit that the tax professional would have picked up. The tax professional could have prepared your return for $300 and you would have bettered your situation by $200. Moreover, you would have been able to enjoy family and friends on the weekend as opposed to being held up in your house reviewing the subtleties of this year’s version of alternative minimum tax.

Are you a “do-it yourselfer” (DIY) or do you seek professional advice? For those who will mow their yard, will fix the brakes on the family car, or will cut their own hair, then preparing a tax return might be something that you enjoy. For the ever popular tax question that comes up for this year, you may say “I can just ‘Google It” and get my answer.” True, the internet is filled with useful tax information, some of which is actually true. The operative word is “some.” There is no such thing as the internet police. So for the “DIY” folks, make sure that you have some type of culling process to keep fact and fiction in separate buckets. For those who feel more comfortable work-ing with a professional to sort out their tax situation, a word of caution. Don’t blindly follow the tax professional. Instead, the process should be one of “learning.” If you’re paying someone to prepare your return, you should be able to under-stand your return and what drives the bottom line. If this is not your experience, then get another professional.

I fully suspect that I could provide you with an even longer list of considerations, but these top three should be more than enough to help you in this tax year. Now you’re ready to make an informed decision of “Would You Rather go solo and prepare your return or hire a professional for this fun task?” Good luck!


Income Taxes An Ever Changing LandscapeBy Leslie WittMuch has changed since 1913 and our wonderful United States Tax Code. In 1913 under the leadership of President Woodrow Wilson, Congress ratified the Sixteenth Amendment. This amendment and supporting law consisted of a whopping 20 pages, which stated if you earned more than $3,000, your tax rate was 1% and would have a ceiling of 7%. Back then less than 1% of the US population paid federal income tax. Today, the tax code is now a mere 70,000 pages, with over 4,000 changes being passed in the last nine years. That’s an average of more than one a day! In 2010, Congress passed yet another 579 changes. Now in 2012, our delightful Congress is unwilling to rule on much of anything. Instead constant bickering and indecisions gave rise to over 50 tax provisions to expire on December 31, 2011.So what does this mean to you? Here are a few highlights:What’s Expiring? To those who were unlucky

• If you’ve never been subject to alternative minimum tax (AMT), 2012 could be your lucky year. Congress chose to let the AMT exemption to expire and so more will be subject to this tax.

• In 2011, teachers who bought pens and pencils for their class received a $250 tax credit. In 2012, Congress has told teachers, if you buy supplies you receive no tax benefit.

• In 2011, homeowners were able to deduct mortgage insurance premiums as mortgage interest. In 2012, Congress told homeowners “sorry you lose.”

• In 2010, many over age 70½ that owned an IRA could direct up to $100,000 of their IRA distributions tax free to a charity. In 2012, a wonderful tax modifica-tion expired. What an absolute shame!

• In 2011, Congress incentivized businesses by allowing them to immediately deduct Research and Experimen-tation expenses. In 2012, Congress has said “you can deduct it but over a longer time period.”

What’s New? Congress wants to know more

• More required disclosure for if you own a rental.

• More disclosure for businesses. For schedule C filers, you must now report your credit card sales.

• More required disclosure for if you own a foreign asset. If you don’t report, the penalty is half the asset value.

• Medicare Part B premiums qualify for the self em-ployed health insurance deduction

• More required disclosure for capital gains. That’s right! Investment transactions will now be reported on the new Form 8949, which to the summary Sched-ule D.

Does anything stay the same?• Income tax, dividends, and capital gains rates remain

the same.

• Marriage relief provisions remain the same.

• Itemized deductions and personal exemptions remain the same.

When will I get my refund?

If you e-file with direct deposit, the IRS will issue refunds to most taxpayers in as few as 10 days. For others, the vast ma-jority should receive their refund within 21 days. If want need an update as to your refund, go to “Where’s My Refund?” tool at www.IRS.gov.

Are you ready?

This is a mere highlight of the many changes to the tax code. For some, you can file your return electronically and get a refund. For others, you’ll need to work with a seasoned tax practitioner to navigate the ever changing tax landscape of the United States Tax Code tax waters. In either case, gather your documents and get ready.

Leslie Witt CPA, CFP& William Witt, CPA, Esq.are partners in life as well at Witt Consulting in Corvallis.Reach Leslie at:[email protected]

Reach Bill at:[email protected]

Witt Consulting:760-804-8059 - Bill760-804-8057 - Leslie


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Recently we paid a visit to a great tasting room in the Willamette Valley’s Wine Country. Our host Marita Powell was very knowledgeable, personable, and

kept the samples coming. Normally one thinks of descrip-tive terms like “oaky” and “complex.” But in this case terms came to mind like “horseradishey” and “Cranberry-ey” and there was no wine in sight. We were at the charming little tasting room of the Willamette Valley Cheese com-pany - a Willamette Valley tour stop we recommend as a definite 10 (on a scale of 1 to 10). If you’re a cheese fan, you’ve got to get over there right away!

We drove just a few minutes northwest of Salem, down a dirt road, past the working girls, originally from Jersey. Not

THOSE kind of working girls… Cows! Jersey’s, from the Brit-ish Channel Island of Jersey. The most famous example is on the condensed milk can that always appears when holiday bak-ing starts - Elsie the cow, mascot of the Bordon Company is a Jersey. A very good looking lot they are, and famous for their high butterfat milk and pleasant disposition. The herd is hard at work every day at Willamette Valley Cheese Company. Wil-lamette Valley Cheese Company produces Oregon’s only farm-stead cow’s milk cheese, you can tell by the freshness of their superior product. Rod Volbeda owner of the cheese company explained to me that “farmstead” means that the milk and the cheese come from the same place -- everything that needs to happen for cheese to appear happens right there on the dairy farm: The cows eat sweet green grass, the milk travels about 50 feet via pipes to the creamery, Rod applies master cheese maker

“Gromit, that’s it! Cheese! We’ll go somewhere where there’s cheese!”-- Wallace & Gromit, A Grand Day Out 1989

Marita

wizardry, the cheese ages the appropriate amount of time, and voila! - the best cheese you’re going to find this side of Europe. Don’t just take my word for it though. The American Cheese Society thinks so too. In 2005 the society awarded Rod and the Willamette Valley Cheese Company two blue ribbons for his Cumin Gouda, and Jalepeno Jack -- that’s number one in the country -- out of 749 entries.

Rod said in 2005 that he meant to put Oregon on the map as the best artisan and specialty cheese makers in the country. In sub-sequent competitions he did just that. American Cheese Society Awards - 2006: two firsts, two seconds, and a 3rd. 2007: two firsts, three seconds, and a third. 2008: two seconds and a third. 2009: 1st, 2nd, 3rd. 2010: two firsts, three thirds.

Rod has pretty much crushed cheese competitions, but is very modest about the whole thing. He says he’s going to focus on building the company now, and not enter so many competitions, but I think he’s just being nice and giving others a chance (my words, not his).

Where did this local boy develop his gift? How did he become the dynamo of the dairy? Why is his cheese so darn gouda? Well, he’s a Beaver, a graduate of the OSU food science program. That’s the program pioneered by Floyd Bodyfelt -- widely considered THE man in the world of dairy products -- a regular consultant throughout his career to the “big boys” like Tillamook, Umpqua, and other dairies worldwide. According to Floyd, Oregon has THE best dairy products bar-none due to a mix of factors, and in the dairy world there are a lot of factors! Rod also spent some time in Europe, learning from master Dutch cheese makers in Holland. But I suspect the real reason he’s got such a great feel for the Fontina is because he’s been a dairy farmer his whole life. Rod’s family has been milking cows in Oregon since 1962 -- that’s 50 years!

Rod’s fondness, and familiarity with his cows is obvious when he speaks about the herd, and like other things, when you do it for… ever, you get pretty good at it. The cows are well treated, they eat or-ganic grasses and feed - no herbi-cides, no pesticides, no hormones, no antibiotics. The cheeses from the farm are natural, the farm is an environmentally sustainable oper-ation and the pastures are certified organic. Raw milk at the farm goes from the the cows to the spotless

cheese making facility in maybe a minute? Rod believes there is a difference when the milk doesn’t have to endure a truck ride, pressurization, and blending with other milk from who-knows-where. We think he’s right.

Willamette Valley Cheese Company offers an amazing 31 cheeses at the tasting room. And they’re sooo good! Cheese is available for purchase at the tasting room. Prices are better on the farm and you get to try all sorts of fantastic artisan chees-es -- Cranberry Havarti, Smoked Fontina, or perhaps a Pinot Crush Aged Gouda anyone? Our suggestion-- Try the horserad-ish havarti, and the Brindisi (aged Fontina - like Parmesan, but better, sold to lot’s of local wineries because it goes great with Pinot Noir).

Visit the Tasting Room8105 Wallace Road, NW, Salem, OR 97304

For larger group tastings, Please call to schedule.

503-399-9806Want more cheese? Check out oregoncheeseguild.com,

Look for Rod and Willamette Valley Cheese Co. at the Wedge Festival in October in Portland, at farmer’s markets all over the valley and at Market of Choice, Whole Foods and New Seasons markets.

Rod


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You’ll probably want to do something to get a little exercise after eating these pototoes, like run the Iditarod -- without a dog. But so, so good...

Horseradish Havarti Scalloped Pototoes

8 - 10 Yukon Gold Potatoes (fresh, no green spots)1 small carton whipping cream (1 Pint)1 medium yellow onion1 package Willamette Valley Cheese Co. Horseradish Havarti(Available from the farm, or many valley specialty stores)Salt & Pepper to taste.

Very simple to make, and the ultimate comfort food! Look out Paula Dean.

Slice onion thinly and sauté on low heat, in olive oil (1tsp) until softened - the longer you cook them, the better.

Add cream and continue to sauté on medium heat just to warm the cream then turn off heat and set aside.

Slice potatoes into about 1/8 inch slices. If it is going to take

you a while, put the slices into a bowl of cold water to keep from discoloring.

Drain potato slices (if you kept them in water) pat dry with paper towel, and arrange them in a 9x13 Pyrex glass baking dish (or similar).

Add sliced cheese -- tuck in between pototoes.

Pour cream and onion mixture over potatoes and cheese.

Cover with foil and Bake at 350 degrees for 1 hour

Uncover and allow to “dry” a bit for another 15 mins or so at 325 degrees.

Serve and add salt and pepper to taste.

Oregon’s only *farmstead cow’s milk cheese!

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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.comOpen for dinner Tues. - Thurs. 5:00 -- 10:00Fri. & Sat. 5:00 - 11:00 136 SW Washington Ave Suite 102 Corvallis

541-753-2222

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-Sat2329 Kings BlvdCorvallis

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This issue, Win Dinner for Two at Queen’s Chopstick - Asian Fusion Cuisine!

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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

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, you’ll be glad you found us!We offer soups, salads, sand-wiches, and of course our delicious crepes - savory and sweet.Pizzas, pastries, and don’t forget the gelato... pistachio, pumpkin cheescake, peppermint bark, and many more of your favorite flavors made fresh. Trés Bien!

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Want to see your restaurant in the guide? Give us a call at: 503-608-4846 or contact us at [email protected]

Welcome to El Sol de Mex-ico. Corvallis’ finest tradi-tional Jalisco Style Mexican restaurants. We offer a great selection of entree’s the whole family can enjoy including select American dishes and a complete veg-etarian menu. Open 7 days a week. For lunch and dinner. 2 locations in Corvallis.1848 NW Circle AND1597 NW 9th St.

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Be Sure to check the web site for maps, menus, more photos, and special offers at our featured eateries!www.willametteliving.com click “Dining Guide”

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FOR THE LOVE OF BEERKendall Staggs, aka the Beer ProfBeer Historian and Tasting Guide

Great beer can be enjoyed any time. But there are beers that are especially delicious during particular seasons, or on special occasions, or with specific foods. India Pale Ale, with its aggressive hop flavors and bitterness, is a good match for such spicy foods as buffalo wings or Thai dishes. Märzen or Oktoberfest Lager, with its rich malt flavors, goes well with pizza or Mexican food. Garret Oliver, the owner of the Brooklyn Brewery and the author of several books on pairing beer and food, recom-mends Weizenbier with sushi, and English Brown Ale with burgers.

Beer and Chocolate?Valentine’s Day will soon be here, and with it come thoughts of romance and chocolate. And when I think of gourmet chocolates, I imagine pairing them with some of the world’s finest beers. To the uninitiated, the idea of having beer with chocolate might seem odd. But beer writers have long recog-nized the delights of pairing fine beers and chocolate desserts, and many food experts insist that beer pairs better with choco-late than wine.

One of the principal proponents of serving beer with choco-late is Fred Eckhardt of Portland, Oregon. He has written numerous articles on the subject and has hosted many beer and chocolate tasting events, some of which have been on Valen-tine’s Day. Eckhardt once joked that he began hosting beer and chocolate events in order to write off chocolates on his taxes. He has extolled the virtues of pairing beers with Hershey bars, M&Ms, chocolate chip cookies, and brownies. Eckhardt recommends pairing Texas chocolate sin cake with the classic Belgian Trappist Ale Chimay Grande Reserve. He often ends his events by serving a float made of Imperial Stout and ice cream.

If you need further proof that beer and chocolate were made for each other, consider the following news story from 2007. It reported that archeologists studying clay pots in Honduras have concluded that that first chocolate drink, made from fer-mented cocoa beans, was the accidental by product of attempts to brew a form of beer.

Chocolate Aromas and Flavors in BeerBeer reviews often feature the adjective “chocolaty” to de-scribe the aromas and flavors found in such beers as English

Brown Ales and Porters. These often come from a combina-tion of dark, roasted barley malts. One type of malted barley is actually called chocolate malt, and it definitely has a cocoa aroma and flavor. Other lightly roasted malts, such a Belgian Special B, contribute to the chocolate notes in dark Belgian Monastic Ales.

In my last article, I noted that Belgian brewers often take an aromatic or flavor characteristic that comes from their brew-ery’s unique yeast strain and deliberately accentuate that characteristic with added fruits and spices. American brew-ers of Stouts have decided to add to the coffee-like notes that come from roasted barley and add real coffee to create Coffee Stouts. With a similar philosophy, some brewers of Stouts, Porters, and Brown Ales have successfully experimented with adding cocoa powder to create distinctly chocolaty beers.

My recommendations for beers to pair with chocolates fall into two categories: beers that have cocoa powder as an ingredi-ent, and beers that just go well with chocolate. My first choice for chocolate-infused beer is Young’s Double Chocolate Stout from The Wells & Young Brewery in Bedford, England. It is a sweeter-than-average but still has nice roasted flavors, along with hints of fruitiness and black licorice. There is also plenty of chocolate on the nose and palate, owing to generous amounts of cocoa powder. It is available in bottles and cans; the canned version is even creamier because it utilized nitro-gen rather than CO2 for carbonation.

Next, I recommend Rogue Chocolate Stout from the Rogue Brewery of Newport, Oregon. With its aggressive roasted aroma and flavor, it should ap-peal more to fans of traditional Stouts, and it has enough Cascade hops to win the approval of West Coast Ale lovers. Again, there is plenty of cocoa

powder evident.

My favorite chocolate beer this year is Ommegang Chocolate Indulgence from the Brewery Ommegang of Cooperstown, New York. It was introduced in 2007 to commemorate the brewery’s tenth anniversary. It is brewed with chocolate malt and cocoa powder from a famous Belgian chocolatier, and although it is called a Chocolate Stout, its relatively thin body and fruity yeast notes make it a cross between Stout and a Bel-gian Strong Dark Ale. There are hints of caramel, smoke, va-nilla, and toasted malt in the flavors, and there are just enough herbal hops for balance. It’s definitely a dessert beer, and I call it “chocolate cake in a glass.” Fruits and Nuts

My first recommendation for a non-chocolate beer to pair with chocolates or chocolate des-serts is Cascade Apricot Ale, from the Cascade Brewery of Portland, Oregon, a brewery that


makes several exceptional, highly praised, sour fruit beers. This beer starts out as a Belgian Monastic Tripel. It is then lactic fermented for 16 months and aged in French oak wine barrels. Ripe apricots are then added and it is aged another four months. The result is a beer that features subtle aromas and flavors of sweet apricots, and some suggestions of vanilla (from the oak) and white wine. Its earthy and vinegary sour-ness (from the lactic fermentation) may not appeal to everyone, but for the adventurous Cascade Apricot Ale is a delightful accompaniment to chocolate. Next, I recommend Rogue Hazelnut Brown Ale. Light brown in color with an off-white head, its aromas and flavors are dominated by hazelnuts and sweet, nutty, lightly roasted malt. There are also hints of caramel, brown sugar, milk chocolate, toffee, and maple syrup. It has a creamy mouth feel and it fin-ishes with a slightly tangy hop bite. It’s definitely a sweet one, but fans of hazelnut-flavored coffee should really like it.

My last recommendation is Three Philosophers, which is another Belgian-inspired ale from Brewery Ommegang. This ruby-hued, dark brown beer is a blend of a Monastic Quadrupel and Liefmans Kriek, a tart, wood-aged cherry ale from East Flanders in Belgium. Despite what some reviewers have written, Liefmans Kriek is not a Lambic. It does have tart cherry notes, but they are very subtle, and they add a pleasant complexity to an already solid example of a Strong Dark Belgian Ale. On the nose there are notes of raisins and dates, vanilla, and dark chocolate. On the palate all of these characteristics come through, and are joined by caramel and a hint of black licorice. At nearly 10 percent alcohol by volume, this beer also finishes with alcohol warmth. I really enjoy this one with a gourmet chocolate, such as a 70 percent cocoa bar, or a chocolate bar with chili peppers.

These beers are all available in the Willamette Valley, and I hope you will try some of them soon. And I hope to see you at one of my beer tasting events. I am planning to host one that will feature Chocolate Indulgence, Three Philosophers, and seven other Belgian-style ales from Brewery Ommegang.

“Beer is proof that God loves us and wants us to be happy.” Benjamin Franklin

“There is nothing better than a good friend—except a good friend with chocolate.”Charles Dickens

To schedule a beer education event for your group, contact Kendall “The Beer Prof.” at [email protected]

A few staff favorites For a quick bite, something to go, or sit down dining, these are our go-to’s

Corvallis

Nearly Normals109 NW 15th St.Corvallis541-753-0791

Pastini Pastaria1580 NW 8th St.Corvallis541-257-2579

Murphy’s Restaurant2740 SW 3rd St.Corvallis541-738-7600

La Roca1416 NW 9th St.Corvallis541-738-9655

Cloud 9 Bistro & Bar126 SW 1st. St.Corvallis541-753-9900

Shanghai Wok1104 NW Van Buren Ave.Corvallis541-752-9299

Aomatsu Japanese Restaruant122 NW 3rd. St.Corvallis541-752-1410

Riverview Mongolian Grill230 NW 1st St.Corvallis541-754-8402

Baguette Vietnamese Sandwiches121 SW 3rd St.Corvallis 541-752-9960

Darrell’s Restaruant & Lounge2200 NW 9th St.Corvallis541-752-6364

Old World Deli341 SW 2nd St.Corvallis541-752-8549

McMinnville

Thistle228 NE Evans St.McMinnville503-472-9623

La Rambla238 NE 3rd St.Mcminnville503-435-2126

Community Plate313 NE 3rd St.McMinnville503-687-1902

Harvest Fresh Grocery & Deli251 NE 3rd St.McMinnville503-472-5740

Salem

Bentley’s Grill291 Liberty St. SESalem503-779-1660

Willamette Noodle Co.380 High St. NESalem503-362-8667

LifeSource Natural Foods 2649 Commercial St. SESalem503-364-8449

Gerry Frank’s Konditorei310 Kearney St. SESalem503-585-7070

Teriyaki House110 Hansen Ave. S.Salem503-375-2040

Becky Miller has always known she was an artist. Her mother jokes that her obsession with drawing began as

soon as she was old enough to hold a pencil. From earliest years, her artwork has revealed a deep fascination with the organic movement and individual personalities that characterize all living things. “I am an intensely curious person, a thinker, and I enjoy closely examining even seem-

ingly mundane things in the natural world. I am driven to show other people the amazingly beautiful things that I notice every day and that excite me,” she explains. “No matter how down I might feel at any time, I can always feel better if I stop to look closely at something living, whether a plant or an insect or an animal. The purity of Na-ture’s beauty sets me right again, and as an artist, I always strive to show it to others as I see it and help them feel the joy that I feel. My happiest moments are when someone looks at one of my paintings and tells me the beauty of it brings tears to their eyes, because that is how I feel when I look at the natural world.”

About five years ago, Becky and her husband, Stu, moved with their two teenage sons to the Oregon coast, where they opened Pig Feath-ers BBQ. This past summer, they and friends Doug and Dayle Rider opened Twisted Snout Brewery. Despite the work load associated with running these two successful businesses, Becky has carved out a hefty portion of her week to devote to painting. “When we decided to start the business, I made a deal with my husband that I would help him get his dream going – that being his own restaurant – and once it was established, he would help me get my dream going – being a full-time artist. I am de-lighted that his dream is a success and that he is so happy to support me now as I pursue mine.” Becky has always had a love affair with the ocean, and sev-eral years ago she and her husband, Stuart, took up scuba div-ing, which fueled her passion even further. Over the past two years, inspired by her love of the ocean, Becky has turned the majority of her attention to detailed studies of kelp, sea life,

and tidepools. Her large paintings of detailed, colorful kelp that has washed up on the beach are a unique blend of realism and abstrac-tion. She insists on painting solely from her own personal experi-ence, so each painting is a true expression of the world as she sees it.

Becky recently completed a year-long term as an artist-in-residence at Toledo’s Skybound Art Gallery, where she and three other local artists set up working studios within a fine art gallery where they also exhibited their work. “I loved the interaction with the public and the inspiration that the four of us brought together at Skybound. It was a vibrant space that felt wonderful.” When it was time to leave Sky-bound, Becky began the process of converting the main floor of her home into a studio gallery. Located in Toledo’s uptown Arts District, it is the perfect place for her to continue to work and interact with the public. She does not have set hours, but welcomes the public to come in and watch her paint or look at her work any time she is there.

Art & EntertainmentArtist Focus: Becky Miller

March 3rd & 4th -- April 7th & 8th

Visit Toledo’s “First Weekend” Art Events, and Open Studios

Beach Candy

Knotty on the Beach

Having a Ball

Reflecting Ribbons

“Weeding” - 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

Oil Paintings of our Coastlines, Mountains, and their WildlifeSignature Member of American Society of Marine Artists

The Ivan Kelly Studio-Gallery: 207 East Graham St. Toledo

541.336.1124 ~ www.ivankelly.com

“Berry Picking” 11x14

Fine Art in Toledo’s Uptown Arts District

359 Main StToledo, OR

541-336-1315

Th e Art of Sam Briseño & Guests

Art in Toledo *Visit WillametteLiving.com to see more about these great artists!


430 SW 53rd St. In Corvallis • Near the Fairgroundsw w w . w e s t h i l l s a n i m a l h o s p i t a l . c o m

Proud to be one of only 15% of Veterinary Hospitals in the country who have achieved AAHA certifi cation!

Wellness, Preventative Care, Rehabilitation, Pain Management,

Avian & Special Species Care, Dentistry, Surgery & Internal

Medicine, and More!

541-758-4509

“OUR LIVES, OUR LOVE, OUR PLANET”

www.thinkplanet.org

Visit us for:Innovative and educational products

DVD’s, Geology, Books, ScienceEco-Friendly Products

Unique Recyclable ProductsHand Blown GlassOrganic Cosmetics

VAPUR Bottles WeWood Watches

850 SW Booth Bend RdIn McMinnville

[email protected]

A Unique New Business,we give back in a big way!

A full 50% of our net profi ts are used to benefi t our community

Let us help promote your non-profi tSelect a Crab from

our Live Tank!151 NW Monroe

541-286-4198

Harry and Annette’s

Fresh FishIn Corvallis • On the Riverfront

Fresh Fish • Live CrabOysters • Steamer Clams

Bay Shrimp • Prepared ItemsCondiments & Seasonings

make your mirror smile

Permanent MakeupBrows That Stay Put!

Free Consultation by Appointment541.740.1639

www.image-by-design.us

Also Eyeliner, Lip Color, Corrective & More

Before After

make your mirror smile

Permanent MakeupBrows That Stay Put!

Free Consultation by Appointment541.740.1639

www.image-by-design.us

Also Eyeliner, Lip Color, Corrective & More

Before After

In many cases, your home is your biggest investment. The paint on your home is a first line of defense against the elements. Don’t trust just anyone to apply it. Mark Fonseca has been painting professionally since 1979, and is very skilled at all phases of interior and exterior painting, technical coatings, wood refinishing, concrete stain, decorative plasters, metal coatings, restoration, and more. Call Mark today for a free estimate, your first step to a beautifully protected investment.

(503) 581-2406Serving The Entire Central Oregon Coast

CCB License No. 162793

Nye Beach Gallery Art & Wine

541-574-1963

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

541-265-2118Lingerie

Earth Friendly - a First on the Oregon Coast

Visit The Coast: Nye Beach is Great, Any Time of Year!

Joe’s 41. His heart’s 56 What’s your heart’s age?

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Joe, like millions of other people, has no known symptoms of heart disease, the number one cause of death in the U.S.

The simple fact is that most people don’t realize they have heart disease until they have a heart attack. By then it can be too late. The good news is in five minutes you can complete a health survey, courtesy of Samaritan Heart & Vascular Institute, and discover your risk for developing heart disease. You’ll learn to make simple, immediate changes to ward off heart problems.

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