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INDEX Gleaners are an integral part of food network . . . . . . . . . .2 Time to smell the roses . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Albany chef Matt Bennett describes Northwest cuisine . . .3 Nutritional considerations as you age . . . . . . . . . . . . . . . . .4 Benton Hospice Service offers support groups in Linn County . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Find a community garden near you . . . . . . . . . . . . . . . . . .4 Green inspiration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Albany community garden continues to grow . . . . . . . . . . 6 Food bank expands to serve growing need . . . . . . . . . . . . .7 Feeding the hungry in the canyon . . . . . . . . . . . . . . . . . . .8 Linn County seeks volunteers for Medical Reserve Corps .8 Dining deals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Book Review: ‘Animal, Vegetable, Miracle: A Year of Food Life’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Volunteers needed Spring 2012 . . . . . . . . . . . . . . . . . . . .10 Fresh and fun: Farmer’s markets . . . . . . . . . . . . . . . . 10, 12 High bed culture: A step-by-step guide . . . . . . . . . . . . . .11 Are you as smart as your phone? . . . . . . . . . . . . . . . . . . .11
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A quarterly publication of Cascades West Senior and Disabilty Services, local Senior Centers, and Retired & Senior Volunteer Programs
The Editorial Board Marilyn Smith . . . . . . . . . . . . . . .Albany City Hall 541-917-7507 Beth Fox . . . . . . . . . . .Linn-Benton County RSVP 541-812-0849 Kathleen Nickerson . . .Linn-Benton County RSVP 541-812-0849 Scott Bond . . . . . . .Senior and Disability Services 541-812-6008 Sharon Bogdanovic . . . . . .Corvallis Senior Center 541-754-1709 Evonne Walls . . . . . . . .Samaritan Health Services 541-768-4241
Gleaners are an integral part of food network BY SCOTT BOND The Gleaner Program in Linn and Benton counties is 30 years old and part of a network of programs that have been successfully serving citizens in the two counties. There are 14 organized Gleaner groups in the area serving 5,500 people. In a recent conversation with Susan James, the Gleaning and Volunteer Programs Coordinator for the Linn-Benton Food Share Program, she shared how the program works and the benefits of having a strong Gleaner Program in our counties. Last year, the Gleaner Program brought two million pounds of food to seniors, families and people with disabilities. The program helps supplement the need for high-quality fresh and frozen produce to all of its members. James explained that, to become a member of a Gleaner group, one must apply and have an income at or below 200 percent of the federal poverty level, which for this year is $1,862 for a single-person household and $3,842 for a family of four. Gleaner Program members also commit to work as volunteers for six to eight hours per month doing a variety of tasks. One of the critical tasks is collecting food at retail donation sites or in the fields of local farmers who request that sur-
plus crops be harvested. Another aspect of the program that James discussed was an option which allows people to become members of a Gleaner group even if they are unable to volunteer. They can become an “adoptee” and still receive the benefits of membership. People who belong as an adoptee typically are seniors or people with disabilities who meet the income qualifications but are unable to work as a volunteer outside the home. With the increased focus on hunger and food insecurity in Oregon the past several years, there are an increasing number of community-sponsored gardens, school-based gardens and private citizens who plant an extra row in their garden specifically for the Gleaners. There are even calls to help harvest backyard fruit trees so that the fruit can be distributed through the Gleaner network. We are fortunate to have such a dedicated Gleaner Program in our region. The benefits of fresh food and the opportunity to volunteer in exchange for local produce is a rich experience that draws the members and adoptees together, bringing a true spirit of community to their work.
For more information Cyndi Sprinkel-Hart . . . . . .541-812-6073 or email cyndi.sprinkel-hart@lee.net
1400 Queen Ave. SE, Suite 206 Albany, OR 97322
Time to smell the roses BY DEB CURTIS This spring offers a variety of ways to enjoy some gardens and yards in Corvallis. Start by joining landscape designer Kapa Korbeinkov in creating or updating your own yard using sustainable landscape principles. This class is offered at the Chintimini Senior Center from 7 to 9:30 p.m. each Wednesday from April 11 to 25. On May 19 from 10 a.m. to 3 p.m., you can visit seven or eight gardens in south Corvallis on the Hidden Treasures: Corvallis Backyards
and MORE! Tour. This Corvallis Parks & Recreation fundraiser gives access to backyards that have hidden treasures such as a cob oven, chicken coop and rainwater catchment system. On June 12 at 5:30 p.m. knowledgable rose grower Frank Cochran will lead a tour of the All American Rose Society Garden in Avery Park. For more information about these upcoming activities, visit www.ci.corvallis.or.us/pr or call 541-766-6918.
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What is Northwest cuisine? pie movement,” he said. “There’s a handful that had enough business sense to make it work. They’re charging enough to make a decent living, people can afford it and they get a decent product.”
BY MARILYN SMITH Matt Bennett’s first order for salmon from an Oregon fishmonger was the beginning of an education. The supplier responded with a question: “What kind do you want?” In the Midwest, where Bennett grew up, salmon is salmon is salmon. In Oregon, when Bennett moved here in 1994, it was what defined Northwest cuisine. Wikipedia cites a 2001 story in the San Francisco Chronicle for its definition of Pacific Northwest cuisine: “a North American cuisine of the states of Oregon, Washington and Alaska, and the provinces of British Columbia and the southern Yukon. The cuisine reflects the ethnic makeup of the region, with noticeable influence from Asian and Native American traditions.” “The definition has really changed in the 15 years I’ve lived here,” said Bennett, owner and chef of Sybaris, 442 First Ave. W, Albany. Northwest cuisine first drew national attention in the late 1980s/early ‘90s, and was very specific – hazelnuts, salmon, some wild mushrooms, all products that are indigenous to the area.
Matt Bennett “Now there’s more of a focus on local sustainable products,” he said. “Farmers are taking sustainable techniques and putting them to products that are not indigenous.” It started with vegetables, Bennett said, farmers growing plants they had seen in Italy or France, for example, and heirloom varieties of others. “It’s sort of an off-shoot of the hip-
What would you like to see in Generations? 541-924-8421 or ajohnson@ocwcog.org
The best Oregon food by far, Bennett said, is mushrooms. At The Joel Palmer House in Dayton where Bennett worked before opening Sybaris 10 years ago, the menu is built around mushrooms. Morels are his favorite; “the quality is stunning.” Then there’s the candy cap: “Fresh, they’re horrible, but dry them, poach them in some simple syrup and they taste just like maple syrup.” Candy caps are featured in many Joel Palmer dishes. Bennett describes Oregon hazelnuts as “awesome,” and of all Northwest foods, Dungeness crab, for him, is tops. While Sybaris focuses on Northwest products, Bennett supplements his dishes with products imported from small farms in Europe and elsewhere as needed and according to personal preferences. “Every cook has to decide how far they want to take it,” he said of local
sourcing. He uses a lot of lemons, for example, and they don’t grow here. “The French still do the best job with chocolate,” he added. “There’s some good chocolate in Oregon but it’s not to my taste. And the quality of beef is not anywhere near what I was used to in the Midwest. Just because it’s local doesn’t mean it’s better.” Vegetables write the menu at Sybaris every month, whatever is in season. Bennett buys locally and, with vegetables, doesn’t haggle over price. Suppliers include Spring Hill Organic Farm in North Albany; Denison Farms, Corvallis; and Gathering Together Farm, Philomath. Northwest cuisine will continue to change, Bennett said. “I think the local thing will go after awhile – people will get bored,” he said. “There will be a reaching out; you’ll see more of that. Twenty years ago, you couldn’t get fresh ginger at Safeway. Specialty foods are mainstreaming now. What started out as two shelves of hippie stuff – now it’s a whole aisle.”
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Nutritional considerations as you age BY BRE HUFFMAN The National Institutes of Health report that good nutrition helps to reduce the risk of many health issues such as osteoporosis, heart disease, high blood pressure and Type 2 diabetes. As we age, we tend to need fewer calories but that does not mean we need fewer nutrients. Good nutrition combined with physical activity is the foundation for healthy aging. First of all, eat fruits and vegetables! Not only are they a great source of vitamins and minerals, but they contain antioxidants, special compounds that protect against oxidation or cellular damage. Antioxi-
dants may promote good health and reduce the risk of heart disease, diabetes, and some cancers. Antioxidants are in berries, oranges, leafy greens such as kale and spinach, and red peppers. If you are worried about fresh produce spoiling before you can eat it, buy more shelfstable items like cabbage, apples and oranges, or foods that are canned or frozen; they have vitamins, minerals and antioxidants, too. As we age, we are at risk for osteoporosis, making it important to get adequate amounts of calcium and vitamin D. Low-fat milk is a good way to
Benton Hospice Service offers support groups in Linn County Benton Hospice Service is offering ongoing support groups in Linn County. The groups are free of charge, and drop-ins are welcome. The groups are designed to give people a safe place express feelings, gain insights and receive encouragement from others who are experiencing similar challenges. Caregivers Support Groups are offered in Albany and Lebanon for those who are currently providing care for a family member or friend. The Albany group meets the third Thursday of each month from 2:00 to 3:30 pm at the Guadalupe House, 728 Elsworth Street (parking behind the house). The Lebanon group meets the second Thursday of each month from 10:00 am to 11:30am at the Lebanon Senior Center; 80 Tangent Street. Community Grief Support Groups are offered in Albany and Lebanon for anyone griev-
ing a death of someone they care about. The Albany group meets the first Thursday from 10:00 to 11:30 am at the Guadalupe House, 728 Elsworth Street, (parking and entrance behind the house). The Lebanon group meets the fourth Thursday from 2:00 to 3:30 pm at the Lebanon Senior Center; 80 Tangent Street. Ongoing support groups in Corvallis continue at their regularly scheduled times. For the complete schedule visit www.bentonhospice.com or for more information contact Dana Evans, Clinical Services Manager, at 541-757-9616 or 800898-9616. Benton Hospice Service is a non-profit organization providing compassionate care for seriously ill people and their families, as well as support to the community through community education and support groups. Benton Hospice has served Linn and Benton counties since 1980.
get both. If you don't drink milk, you calcium is in other lowfat dairy products and greens like spinach and collards. Vitamin D has been shown to help prevent osteoporosis, some forms of cancer, and help with your immune system. Living in a sun-deprived area like the Willamette Valley makes it important to eat vitamin D-rich foods. Vitamin D is found in canned salmon, egg yolks, and fortified juices. Vitamin B12 is also important as we age to reduce the risk for cardiovascular disease, some cancers and Alzheimer's disease. Vitamin B12 is found in beef, chicken and salmon.
Physical activity is imperative to staying healthy. According to the U.S. Surgeon General's Report on Physical Activity and Health, inactive people are nearly twice as likely to develop heart disease as those who are more active. Just 30 minutes of moderate-intensity endurance activity on most or all days of the week is all you need. Every day is best, but doing anything is better than doing nothing at all. If you are not exercising currently, start small. Take a walk around the block or walk at the mall if it is cold outside or you don't feel safe, or join a group fitness class at your local Senior Center.
Find a community garden near you The following are some of the community gardens available in Benton County. Starker Arts Garden for Education (SAGE) is located at Country Club Drive and 45th Street in Corvallis. SAGE is a unique community garden where volunteers are its heart and help to farm a one-acre plot of City of Corvallis land. The food is donated to local food banks and soup kitchens, providing fresh, healthy fruits and vegetables to families who need them most. In 2011, the garden supplied almost 7,000 pounds of organically-grown produce to agencies all over Corvallis. Learn more at http://corvallisenvironmental.wordpress.com. Corvallis Environmental Center manages two community gardens in partnership with the Corvallis Parks & Recreation Department. * Dunawi Creek Gardens, Bruce Starker Arts Park, Country Club Drive and 45th Street. * Avery Park Gardens, Avery Park, 15th Steet and Avery Avenue SW. Learn more at http://corvallisenvironmental.wordpress.com. Westside Community Church (WCC) garden, 4000 SW Western Boulevard, Corvallis, is under the direction of a master gardener. WCC provides garden space for low-income families to grow their own produce. The community garden also provides produce to local food banks. A new project this year is “Producing for the Future� an OSU research project for low-income youth. An Oregonian story on June 27, 2009, focused on the garden working with Latino residents to produce organic crops in an effort to fight obesity: http://blog.oregonlive.com/ teen/2009/06/community_garden_helps_fight_o.html Philomath Community Garden, 360 S Ninth Street, is part of the Philomath Community Services umbrella organization. Learn more at www.philomathcommunityservices.org.
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Green inspiration trees, beautifully sculpted and pruned, awaiting spring blossoms. Then the 15-year-old Saanichton kiwi plant that covers over 50 feet of deck trellis -an absolutely amazing plant that yielded more than 1,500 pieces of fruit last year! In the distance, the mini-forest of conifers they planted to help remove carbon dioxide from the atmosphere, is now mature trees touching the sky. Further exploration takes us to the back of the house where Marieluise invites me into the solar-heated greenhouse where she is starting tomato, lettuce and other seedlings. We continue around the greenhouse to the raised bed area where I see the reason for my visit - hochbeet kultur.
BY SHIRLEY LOCKHART LBCC BENTON CENTER
There are moments in life where our paths cross with another person and we are forever changed. I had one of those special moments recently when I was invited in for a glimpse of Marieluise and Walt Eager's home and life. This extraordinary Corvallis couple's accomplishments overwhelmed and inspired me, and their warm hospitality left me wanting more. The purpose for my visit was to meet Marieluise and find out about her specialty -- composting raised beds and accessible gardening techniques -- for this article, but I found so much more than I had expected. Marieluise is a passionate gardener who emigrated from Germany in 1958 when she was 24 years old. Following World War II, the education system in Germany offered few options, so she came to America alone and unable to speak English. She started out in Vermont as a cook for a German woman who taught her to speak English. During her first summer in the U.S., Marieluise took a job in Philadelphia working for the Burpee Seed Company. By spring, Burpee relocated her to California. Marieluise is the oldest of four children and grew up on a farm in Germany where they grew sugar beets, wheat, cabbage and cauliflower. They also raised cows, chickens and pigs. She was an avid reader of German gardening magazines, and grew up loving to "dig in the yard." Marieluise met and married Walt Eager, an American serviceman and mechanical engineer. They lived in Maryland where Walt was in the service, for 10 years. Marieluise read about Oregon in an encyclopedia and decided the family should move. She liked the Oregon weather and the idea that "everything grows here," and it reminded her of Germany. She and Walt and their two sons moved to Oregon in 1974. In
Master Gardener, Marieluise Eager by her 'wintered' high bed garden.
Hochbeet kultur (high bed culture) is the German composting method through layering of organic materials that slowly decompose to warm the soil and feed plants for years. This method works best in tall raised beds, which makes gardening very accessible for seniors and those with disabilities or using wheelchairs. Marielu's hochbeet is huge and currently covered with black plastic for the winter, but she has pictures of the bed in its full glory, filled with bush beans galore! The bed needs no additional fertilizer for two to three years, although the beds will sink down as the organic matter breaks down. If your interest is sparked and you would like more information about this amazing couple and their gardening techniques and/or sustainable lifestyle, please contact them at eagerwj@centurylink.net. They will welcome you as they welcomed me, and you will be forever changed!
Accessible garden displays at the Benton County Fairgrounds. 1979/'80 they built a passive solar home and through years of hard work and innovative means, have truly achieved a solar-powered, impressive, selfsustainable life … another story for another time.
Back to accessible gardening… The Eagers’ garden is a feast for the eyes, as well as a feast in the literal sense of the word. The first thing to capture my eye was a pair of espaliered apple
The Benton County Master Gardeners also have an impressive display of accessible garden ideas at the Benton County Fairgrounds that is open yearround. The best time to view it is during the Benton County Fair & Rodeo in August. (Related story page 11)
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Volunteers set frames for raised beds at Willamette Community Garden.
Albany community garden continues to grow BY CAROLYN LARIME The Willamette Community Garden (WCG) has been growing for three years now. It is a pretty remarkable place. It began as a vacant piece of city-owned property along the Dave Clark Path in one of Albany’s more eclectic neighborhoods on Main Street just north of First Avenue E. Now $20 a year gets growers a 5-by-10-foot raised bed, water and a chance to get dirty. The truth about community gardens is that they are wonderful and productive places, but very messy. It is the melding of different attitudes that creates the fun and enjoyment. No two gardeners are alike. Some beds are neat and tidy and some are anything but.
There have to be some rules, of course, like showing up for work parties and not digging your neighbor’s potatoes. Yes, folks, that did happen, creating a most unfortunate misunderstanding. However, gardeners are, overall, a respectful bunch. Generous, too: lots of fresh produce has been taken to community food programs in the past couple years. “From the beginning, the Community Garden has offered a fantastic opportunity for our young daughter to learn about community, the value of growing and harvesting our own food, and volunteering our time so others can enjoy fresh and delicious foods,” member Misty Hodges said. “We have already created great memories with
Beets from Willamette Community Garden. our neighborhood friends at the garden and look forward to many more!” “The Willamette Community Garden beautifies an otherwise blighted city lot, provides an opportunity to grow one’s own food and encourages neighborly interactions,” said Mary Arp, WCG member. Being part of the garden has meant a lot of hard work, but great satisfaction. If it weren’t for the garden, I wouldn’t know that beets come in just about any color you can imagine. I wouldn’t know that broccoli needs a good dose of borax. But most of all, I probably would not have met a great bunch of
people who enjoy gardening as much as I do. “I love the garden. If I can’t find my wife, I always know where to look,” member Doug Larime said. If you’d like to join Willamette Community Garden, contact the Albany Parks & Recreation Department at 541-917-7777. Registration opened March 1 and sites go quickly. For more information about the garden, call Lyla at 541-926-7512. Donations of garden tools or money are always welcome. Carolyn Larime is a volunteer and member of Willamette Community Garden.
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Food bank expands to serve growing need BY LAURIE RUSSELL In a large warehouse behind a strip mall in south Corvallis, on a bright, sunny February afternoon, ten or so volunteers were busy unpacking a delivery of food. They hurried around cleaning shelves, unpacking, sorting and shelving items. The South Corvallis Food Bank is one of a network of food banks located throughout Linn and Benton counties (8 in Benton and 14 in Linn County). Each serves a different geographic area. For the South Corvallis Food Bank that area is roughly comprised of the south part of Corvallis as well as part of downtown. In the beginning, SCFB served less than 100 people per month. Incredibly, they are now serving 1,000 plus people per month. About 40% of the individuals served are children. Some clients shop just one time, others several times per year and some have been regular shoppers for a number of years. People of all ages (including those over the age of 50) who need help getting adequate food are encouraged to visit. Judy Hecht has served as the volunteer Executive Director since she opened the South Corvallis Food Bank in January of 2001. Just this January, after 11 years of operation and tremendous growth, they hired the first paid employee. Sheila O'-
Food Bank volunteers Dan and Judy Allen. Keefe, a longtime volunteer herself, was named Associate Director, a 10 hour a week position. The organization has nearly 100 regular volunteers, including OSU students who participate through a campus community outreach program. Just a year ago SCFB was bursting at the seams with barely enough room to stock sufficient food for immediate needs. In July of 2011, they
GENERATIONS is published in part by
Senior & Disability Services A program of Cascades West Council of Governments
moved into their current location, about three times larger than the former location. Refrigeration units and freezers line one wall of the room where they store fresh dairy products, eggs, some produce, meat and various other items. They now have room to store a bit of back stock which cushions against running out of food when there is a sudden spike in demand. They also have space to add a food preparation demonstration
area and hope to add equipment that will allow them to eventually offer community cooking classes. The new location also has a dedicated area for check in and a comfortable waiting area. In the former location, clients had to line up outside, rain or shine. Clients can shop monthly (weekly for perishable items ~ Continued on page 11
For more information on: • Adult Foster Care • Outreach Services • Meals on Wheels • Information and Referral • Medicaid Longterm Care
• In-Home Care • OPI • Adult Protective Services • Community Resources
541-967-8630 or 1-800-638-0510 TDD/VOICE in Benton and Linn counties
541-336-2289 or 1-800-282-6194 TDD/VOICE in Lincoln County
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Feeding the hungry in the canyon tials. Another avenue for raising funds is an ODOT-sponsored coffee stand, operating Friday to Sunday and most holidays.
BY BETH FOX What do Peggy Nickich, Gwen Harmon and Lori McGuire have in common? All three are extraordinary women and hardworking, dedicated RSVP volunteers. This trio contributes hundreds of volunteer hours each year providing the leadership to operate the Canyon Gleaners Thrift Shop and Food Warehouse in Mill City. Special mention must be made of Nickich and Harmon, who together have put in 25,817 hours of service to their nonprofit in the past nine years. That's an average of more than 119 hours per month. Their commitment represents true dedication to the community. Nickich, from Mill City, was born in Plainville, Kan., the next youngest of 13 children. Her family moved to Oregon when she was a youngster, and they lived in rural settings. Harmon is the local gal, born in Stayton and now residing in Lyons. Her father worked in the timber industry, her mother in restaurants while raising seven children. McGuire lives in Gates and grew up with two brothers. McQuire was the first to join up with the Gleaners in 1985 and currently acts as secretary, writes the grant proposals, and drives
RSVP volunteers Lori McGuire, Peggy Nickich and Gwen Harmon enjoy giving back through the Canyon Gleaners. the truck to the Linn-Benton Food Share warehouse, field gleans and "wherever we need to pick up a quantity of food." Nickich, president and co-coordinator, joined the next year, helping to establish the current organization while working a full-time job at Salem Hospital. She helps pick up perishable foods at grocery stores, sort food, mark items for the thrift shop and distribute food boxes once a week on Thursdays. Harmon, the other coordinator, spends much of her time organizing the thrift store. When asked what draws them to this volunteer work, Nickich said, "What else would I do with
my time - this is satisfying." McGuire finds it "something to look forward to," and Harmon said, "I do it for people that need the help. I wish it had been there for my parents and when I was raising my three kids." The Canyon Gleaners is entirely volunteer driven and welcomes new volunteers. In addition to grant funding raised, the thrift store sales help cover the cost of rent, utilities, insurance, food costs and business essen-
The volunteers have heard some folks in Mill City malign the Gleaners warehouse, feeling that they draw "undesirables" into town. Yet their house rules state that no one may enter the building if using drugs or alcohol. Most of the people who belong to the gleaning program are self-sufficient and proud of the fact that they are being proactive. Peggy recommends that people “need to walk a mile in their shoes before condemning them. People come from as far as Detroit Lake, Sublimity, even Dallas for food services, cause they like the way they're treated." One of the most frequent comments overheard by the volunteers is, “If it wasn't for this program, we wouldn't eat." Hardworking, benevolent volunteers. Now that's what the Gleaners are all about! (Beth Fox is executive director of R.S.V.P.)
Linn County seeks volunteers for Medical Reserve Corps Linn County is seeking volunteers to help others in the county prepare for and respond to emergencies and promote healthy living throughout the year as members of the Medical Reserve Corps. The Medical Reserve Corps (MRC) was founded in 2002 as a partner to the Citizen Corps program, a national network of volunteers dedicated to ensuring hometown security. MRC volunteers are willing to help with response efforts in the event of a large-scale disaster or public health emergency. At other times, volunteers make presentations on preparedness or public health issues, assist with seasonal flu vaccinations and other similar activities. Practicing, retired or otherwise
employed medical professionals are preferred as volunteers. Others without a medical background can assist with other essential functions such as business management, administrative assistance, office support, driving, spiritual support, fundraising, interpreting or translating, and operating amateur radios. MRC volunteers are required to complete four training courses which are free and available online, attend an orientation and register. No one is required to commit to specific amounts of time for serving. Interested volunteers should contact Kristine Babbish, unit coordinator in Linn County, at kbabbish@co.linn.or.us or 541-9673888, ext. 2096.
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Dining deals BY SHIRLEY AUSTIN If you’re looking for a great deal, Mama’s Fine Italian & Wine Shop has recently introduced a senior menu, with entrées starting at just $3.95. They also have gluten-free menu items. Chris and Bob Kahn take great pride in being committed to a high level of service, and their vigilant presence in the restaurant makes them available if there are any questions or special dietary needs. This popular restaurant in Lebanon also features an extensive wine list in Mama’s Wine Shop. The selection focuses on wines originating from Oregon, Washington and Italy. Mama’s opened on May 12, 2008 after the couple moved from San Luis Obispo, Calif., purchasing the business after looking all over Oregon, walking in and finding that “it was just perfect.” Mama’s Fine Italian & Wine Shop is located at 50 W Oak Street in Lebanon. If you’re traveling in East Linn County and going through Sweet Home, make a point to stop and eat at The Point Restaurant and Sports Lounge. Owners Mike and Mira Hall make this restaurant a destination not to be missed if you are looking for great food and great service. The beautiful view of Foster Lake is a bonus. The Halls
are community-minded owners generously giving to many. Community matters to these folks, and they pass it on, including having a “small appetite” menu for seniors or anyone who doesn’t want to indulge in the normally generous portions. They are also known for their pies, lovingly made by Bernice Waddle, the original owner of The Point. Mike says that a definite favorite request among seniors is the sour cream raisin pie. For breakfast you Mike Hall, the owner of The can get eggs, bacon, hash Point in Sweet Home. browns and toast for $5.50; the Cobb salad is generous enough for more than one meal, and you can get fettuccine alfredo for $8.95. And for every table there is a loaf of freshly baked bread! The sports lounge features big screen TVs for watching your favorite teams, and the wine list is getting bigger and better. It’s definitely worth the drive. The Point Restaurant and Sports Lounge is located at 6305 Highway 20 in Sweet Home.
Book Review
‘Animal, Vegetable, Miracle: A Year of Food Life’ “Animal, Vegetable, Miracle: A Year of Food Life” by Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver (Harper Collins, 2007) BY MARILYN SMITH One of the best things about belonging to a book group is the discipline it gives to my reading choices. Every November, members of our group suggest a couple of titles for the next year’s reading list. We all vote for what we’d most like to read and the top 11 titles form the new list. Inevitably, it will include a few selections that I would never have chosen on my own; occasionally, even one or two that I have gone out of my way to avoid. That’s exactly how I felt when the group chose “Animal, Vegetable, Miracle: A Year of Food Life” by Barbara Kingsolver and family. I knew a little about it from book reviews and had written it off as, surely, too precious. Adorable title. Splendid premise.
Not for me. Why would I feel that way? Kingsolver, her husband Steven L. Hopp, and their two daughters decide to spend a full year “deliberately eating food produced in the place where we live,” as Kingsolver writes on the book’s website. That meant packing up their life in Tucson to move to a farm in southwest Virginia, make the rundown farmhouse livable, find suitable schools for the girls, and go over and over seed catalogs to plot out a garden that would provide fresh food year-round. They’d supplement what they didn’t grow with what they could find at local farmers’ markets, from neighbors or other producers within a given radius of their place. “This is the story of a year in which we made every attempt to feed ourselves animals and vegetables whose provenance we really knew,” writes Kingsolver.” And of how our family was
changed by our first year of deliberately eating food produced from the same place where we worked, went to school, loved our neighbors, drank the water and breathed the air.” I didn’t want to be lectured or made to feel lazy or guilty. But since I feel honor-bound to read every one of my group’s choices, I opened the cover and began — and rarely put it down until I was finished: delighted, entertained and satisfied. Kingsolver’s experiment and her book involved everyone in the family. Husband Steven L. Hopp writes sidebars with additional detail and insight into food production science and industry. Then-19-year-old daughter Camille has her own perspective on the project, offers sound information about nutrition, makes meal plans and shares recipes. Pre-teen daughter Lily displays imagination and business acumen in raising heritage hens and selling the eggs
and meat. Steven bakes bread. Everyone learns to make cheese, and that chapter made me believe that I could make it, too, though I have yet to try. An ongoing cultivation of heritage tomatoes and other abundant crops (beware: zucchini can be a menace in any time zone), was mouth-watering. The sex lives of turkeys? If Mother Nature ruled these birds, pumpkin pie would be Thanksgiving’s main course. Kingsolver’s lovely writing sets the pace and keeps it moving as this year flies by, crops grow or sometimes fail, and the calendar, the weather, and one family’s vow determine what’s for dinner. This book hasn’t changed my life, but I changed my attitude about the book itself and the locally grown experiment. The experiment changed Barbara, Steven, Camille and Lily and made me think a bit more about where I shop and what I eat. Now, about that cheese…
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Volunteers needed Spring 2012 Linn and Benton Counties The Foster Grandparent Program is a great way for seniors to stay involved in their communities and make a difference in a child's life. Volunteers are trained seniors who are placed in schools to provide children with one-on-one support. Foster Grandparents must be 55 years and older and able to commit a minimum of 15 hours per week. For more information, call 541-812-4992 for Lane, Linn and Benton counties or 541-574-4714 for Lincoln County. Samaritan Evergreen Hospice is looking for volunteers to compassionately care for terminally ill patients and assist their family members. Training is provided. For information or to register, call Karen McLain at 541-812-4677. SCORE seeks volunteer counselors with business experience and knowledge to help budding entrepreneurs start a business. SCORE also provides sound business advice to business owners who may be struggling. To become a counselor, contact Bob Bernhard at 541-745-5816 or email scm170@aol.com. Senior Companions touch the lives of seniors who need extra assistance to live independently in their own homes and communities by helping them shop, get to appointments or just simply to provide companionship. To participate in the Senior Companion Program, volunteers must be over the age of 55 and be able to serve 15 to 40 hours a week. For more information, call 541-812-4185 for Linn and Benton counties or 541574-4714 for Lincoln County. Senior Medicare Patrol volunteers are needed to help Medicare beneficiaries become better health care consumers through awareness to detect, protect and report errors, fraud and abuse. Training provided. Contact Beth Fox at RSVP, 541812-0849 or bfox@communityservices.us. SMART (Start Making A Reader Today) is looking for volunteers to read in area elementary schools with K-3 students who are behind in their reading development. Volunteers are expected to read at least one hour per week. To apply, go to www.getsmartoregon.org. Volunteers needed in Linn and Benton counties to work directly or indirectly with hospice patients and families for respite care, social visits, companionship, phone calls, playing music, reading aloud or running errands. Two full days of training provided prior to working with patients. Clerical help needed also, with half-day training provided. Call Jamey at Benton Hospice Service, 541-757-9616. Benton County Benton County Habitat for Humanity seeks a volunteer tool-lending librarian to spearhead and
organize a tool-lending library for the public at the ReStore. This is a great opportunity for someone to share their wisdom and work with unusual tools and wonderful people. Call 541-752-3354 or volunteer@bentonhabitat.org. Computer Lab assistants - Do you have a good understanding of computers and a gift for helping other people understand them? Do you enjoy troubleshooting computer issues? Consider joining the Computer Lab team. Call Natalie at 541766-6959 to apply now. Good Samaritan Regional Medical Center seeks dedicated individuals to fill current needs including: coffee cart, flower delivery, Good Sam's Gift Shop clerk, No One Dies Alone/Compassionate Companion, Sam's Espresso baristas and tour guides for first grade children following puppet shows. Contact the Volunteer Service Department at 541-768-5083 or GSRMCVolunteerServices@ samhealth.org. Grace Center for Adult Day Services is seeking volunteers. Individuals/groups with talents in music, art, theater, dance or other activities are invited to assist with or lead such activities from 1:30 to 2:30 p.m. any weekday. Presentations are also welcome with themes such as culture, travel, nature, and history. From 10:30 to 11 a.m. volunteers are invited to assist or lead preplanned exercise activities or games. From 12:15 to 1:15 p.m. and from 3 to 4:15 p.m. volunteers are invited to assist or lead preplanned activities such as shuffleboard, discussion groups, cards and trivia. For more information, visit www.gracecenter-corvallis.org or contact Tera Stegner at 541-754-8417 or office@gracecenter-corvallis.org. Stone Soup needs one or two volunteers to put away the chairs and tables, mop the kitchen and return the key to the office at the St. Mary's site, 501 NW 25th Street, Corvallis, on Fridays from 12:45 to 1:45 p.m. Contact stonesouphelp@ comcast.net. Linn County Albany Historic Carousel & Museum needs museum volunteers. One day a month, from noon to 4 p.m., volunteers answer questions and show visitors around. No museum or carousel experience necessary. Carving and painting opportunities are also available. Contact Tyson Brown at 541-791-3340 for more details. Albany Volunteer Caregivers needs people to transport seniors for their medical appointments. Mileage paid if requested. Help with ramp building also needed. Ramps and grab bars are installed by volunteers in the Albany area. Please call 541-928-2173 or email volcaregivers@aol.com. ~ Continued on page 11
Fresh and fun: Farmer's markets BY EVONNE WALLS As spring approaches, farmers' markets begin to take over city streets with fresh, local produce, baked goods and plants. Farmers' markets create a great opportunity to get out for some fresh air, visit with other community members, support the local economy and power up your diet with colorful fruits and vegetables. According to myplate.gov, everyone should strive to fill half of their plate with fruits and veggies. Red, orange and dark-green vegetables like tomatoes, sweet potatoes and broccoli are great nutritious choices. Add fruit to meals as part of main or side dishes or as dessert. According to Angie Frederic, registered dietitian at Samaritan Lebanon Community Hospital, "Purchasing locally grown foods means we are getting foods at their peak, in freshness and nutritional value. Locally grown foods are often allowed to ripen on the vine and don't spend as many days on a truck or on a shelf before being consumed." Can't make it to a farmers' market? Consider participating in a CSA (Community Supported Agriculture) program. A CSA program involves a farm offering a certain number of shares or memberships to the public as low as $100. When you purchase a CSA membership you will receive a box, typically enough for four people, of seasonal produce each week throughout the farming season. Many CSA programs also offer half boxes and allow you to add other farm products to your package such as eggs, honey and herbs for an additional fee. Most CSA programs run from May to Octobter but some do offer a program in November and December. There are dozens of CSA programs in Linn and Benton counties. To find the one nearest you, visit tenriversfoodweb.org. ~ Continued on page 12
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Are you as smart as your phone? BY MARILYN SMITH
A diagram of how to construct a hochbeet kultur (high bed culture) box.
High bed culture: A step-by-step guide 1. Establish a frame - your raised bed on level ground. This can be made from wood, concrete or other materials. (A similar method called hugelkultur (hill bed) involves a similar layering technique without any structure around the bed, just the heaped organic material.) The beds should be 3- to 4-feet wide; any wider and you may be tempted at times to step into the bed, which you want to avoid. The beds can be as long as you like, but keep in mind you'll have to go around the bed to get to other parts of the garden. 2. If your raised bed is at least 18 to 20 inches high, there's no need to dig into the existing ground. If it's less than that, dig another spade depth deeper and set this dirt aside. 3. It is a good idea to line the bottom of the hole with hardware cloth to keep critters out. 4. Start layering your coarsest materials first - tree and hedge trimmings, bark and bigger wood pieces. If they're too springy, walk on them a bit. 5. Place some of the unimproved soil on top of the coarse materials. 6. Next, pile on coarse vegetable matter, such as cornstalks, tomato, cucumber or bean vines (no broccoli or cauliflower trunks, as these can harbor harmful critters over the winter). 7. Cover this with another layer of soil. As you run out of the unimproved soil, start using some good topsoil or compost. 8. Next, layer on your finer garden refuse, such as weeds, grass clippings, kitchen waste. 9. Again, sprinkle soil over the top. 10. Cover the whole thing with a deep layer of leaves, then some compost and topsoil. This top layer should be 10 to 20 inches deep. Note: As you layer your organic materials, make sure all layers are moist; dry organic matter will not decompose. 11. After the bed gets some good rain and is quite moist, cover it with black plastic weighted down with rocks or boards.
Grampa Elmer was born at the end of the 19th century in the Midwest. He spent most of his working life building houses, hundreds of them, but he never had much use for the telephone. He dreaded phone calls. Gramma would answer a call right away but Grampa would pick up the receiver reluctantly. What the caller heard was a man in a panic and out of breath, as if he’d just run a mile with his shirt on fire. Whatever the reason for the call, the conversation would be brief and would end quickly. Phones, Grampa maintained, were for emergencies. Period. What would Grampa think of smartphones? I’ve had an iPhone for four years – the first-generation model lasted until January, when I replaced it with a model 4S, which has a much broader education. I use it for calls now and then but mostly I’m checking the weather in six or eight cities around the world, watching the stock market, checking and responding to email on two accounts, texting my husband to let him know when I’ll be home, or doing research on the Web. I suspect that, like my flesh-and-blood brain, I use less than 10 percent of its capacity, and I couldn’t begin to tell you how I learned to use it. I think it taught me itself. The people who contribute stories to Generations got together in mid-January to plan this issue. Story ideas included a regular feature on technology, which led to a digression about smartphones. Several of us had recently replaced older, simpler phones with the latest models and just about all of us admitted to some level of ignorance or terror as a result. Laurie Russell, 57, outreach manager for Benton Hospice Service, told how she learned about her phone’s ringtone: “I picked up my brand new iPhone and had the Verizon rep load my contacts and
Volunteers needed ~ Continued from page 10 The Mennonite Village is looking for two dependable, reliable volunteers for its gift shop. Shifts are for three hours and all proceeds go to the scholarship fund. Contact Molly Wolfe at 541-704-1086.
get everything set up. Then I went to lunch with my 27-year-old daughter and two of her friends. While we were at Red Robin waiting for our lunch, my phone went off…it was a most pleasant sound and I was so excited to get my first call. I slid the “slide to unlock” arrow and held the phone to my ear. “Hello?” No response so I said “hello” even louder and looked up to see all three young ladies looking at me. One said, ‘Does she know that was a text message?’” Ann Johnson, 51, program support supervisor at Senior and Disability Services, had a list of woes: I have a data plan that I have not used because I’m afraid I will go over. I have no clue how much time a megabyte equals! My husband, who is as bad as me about this phone, thinks the stupid flashlight app is the best thing since sliced bread. I like reading things in paper form; the instructions to my phone are all online. If they printed it out, it would be about 500 million pages long! Will I really ever use all the stuff on this phone? I have figured out Tango (like Skype) but my son has decided his nose looks too big and doesn’t like this app anymore. I can’t figure out how to email a photo the first time; I always have to send it twice. I asked at AT&T if they had some sort of class for all the stuff on this phone and he literally rolled his eyes at me (I am, after all, a stupid old lady!). “I am not meant to have anything modern-technology related,” Johnson added. “I am determined in 2012 to figure out some of this stuff! I need the use of a teenager for a while – they will roll their eyes at me, but oh well – small price to pay.”
Sweet Home Emergency Ministries needs help with shelf-stocking, bulk item repackaging, cleaning and maintenance, client interface, grant writing, financial coordination, computer, clerical and accounting work. Volunteers are also needed for offsite meal preparation, serving and cleanup. Call 541367-6504.
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GENERATIONS
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Fresh and Fun: Farmer’s markets ~ Continued from page 10 Otherwise get your sneakers on and head on down to your local farmer's market for food, fun and fresh air. Here is a list of the farmers' markets in Linn and Benton counties: Albany April 14 to Nov. 17 Saturdays, 9 a.m. to 1 p.m. 4th Avenue & Ellsworth Street Brownsville
April through mid-November Saturdays, 9 a.m. to 1 p.m. Downtown Brownsville Corvallis April 14 to Nov. 21 Wednesdays, 9 a.m. to 1 p.m. Saturdays, 9 a.m. to 1 p.m. 1st and Jackson streets (north end of the riverfront) Sweet Home May to October Saturdays, 10 a.m. to 2 p.m. Thriftway parking lot Highway 20/Highway 228
Food bank expands ~ Continued from page 7 such as milk, bread and produce) When they arrive, clients are asked to sign in, give their address, show ID and declare income eligibility based on a scale set by the Oregon Food Bank system. Each client is then given a box that is placed in a shopping cart. Then the client is guided by a volunteer who helps them shop. The amount of food a client can shop for is based on the number of people in the household. For example, each month a person can take up to one can of tuna and one can of vegetables per person in the household. The volunteers assure that each client receives a good variety of food items. Some personal care items such as soap and toothpaste are available. The busiest times at SCFB tend to be the end of the month, likely due to families running out of food and money before month-end. The South Corvallis Food Bank obtains food from various sources. Linn Benton Food Share, a program of Community Services Consortium and the Oregon Food Bank network, distributes food to all area food banks. SCFB also receives excess produce and prepared food from vendors at the Corvallis Farmer's Markets, grocery stores and restaurants. Local food drives conducted by churches and other community organizations also bring in a good amount of food. In addition, they work with Mary's River Gleaners as well as Starker Arts Garden for Education (SAGE) which grows and do-
nates produce to SCFB. This year SCFB is sharing an Americorps volunteer with SAGE to provide education such as cooking demonstrations that will show clients how to use available food items. Other sources of support for SCFB come from grants, local civic groups, churches and many individual donors. SCFS strives to have healthy food available year-round’ however, produce availability is limited in winter months. During winter months, donations from grocery stores and the Corvallis Winter Market supplement produce received from Linn-Benton Food Share. The rest of the year, produce comes from a wide variety of sources. SCFB welcomes donation of produce from household gardens, and can even accept eggs from backyard chicken "farmers." Associate Director O'Keefe said that the best part of working at SCFB is helping the people who come in. "They are so grateful. Many have never had to ask for help before and it is very stressful for them to ask. We treat every person with compassion and the respect that every human being deserves." South Corvallis Food Bank at 1798 SW 3rd Street is open eight hours each week, Monday and Wednesday 1 pm-3 pm, Thursday 5 pm-7 pm, and Saturday 10 am-noon. You can learn more at www.southcorvallisfoodbank.org or by calling 541-752-4263.