Oregon Healthy Living - Healthy Picks - July 2015

Complimentary

July 2015

Vol. 8 — issue 7

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! e d u t i t a -op gr Thank you for voting us First place:

• Healthy Lunch Stop • Natural/Whole Foods Restaurant

Second place: • Juice Bar

Third place:

• Best place to buy organic produce • Best selection Health /Natural Foods store

7 Days a Week • 7am–9pm • www.ashlandfood.coop 2

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Table of Contents JulY 2015 | VoluMe 8, issue 7

7-8 FITNESS FAVORITES Health/Fitness Club, Yoga Instructor, Personal Trainer, Martial Arts Studio

9-13 HEALTHY SERVICES Day Spa, Chiropractor, Acupuncture, Physical Therapist/Clinic, Massage Therapist, Nutritionist, Naturopath, Physician, Dentist

14-15 HEALTHY SHOPING Supplements/Herbs, Gluten-free Foods, Organic Produce, Skin Care Products, Workout Clothes/Gear

16-19 HEALTHY EATS Natural/Whole Foods Restaurant, Juice Bar, Healthy Lunch, Healthy Breakfast/Brunch, Bakery

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The editor’s desk

adVerTiser indeX

Welcome to our double issue that includes the results of our popular Healthy Picks contest. Whether you are new to the area or just need advice to find the best of what is available in healthy options, this magazine provides a guide you can use now and in the future. When it comes to local favorites, the 2015 survey results are tallied. Our readers have crose@mailtribune.com chosen their favorite health-related businesses and practitioners in the Rogue Valley. Readers responded enthusiastically, with the strongest voter participation yet. Congratulations to all the individuals and businesses named as favorites. They have earned their spots by providing superior products and services, impressing their clients and customers with their commitment to quality. Having talked with this year’s winners, I can report that they are genuinely honored and touched that citizens took the time to vote for them or their businesses. Next month we will check out parkour, the skills needed for obstacle courses and a fitness workout. sTaFF EDITOR: Cheryl P. Rose ADVERTISING DIRECTOR: Dena DeRose DESIGN & PRODUCTION: Bret Jackson CONTRIBUTING PHOTOGRAPHERS: David Gibb, Denise Baratta

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CONTRIBUTING WRITERS: Cathleen Cole Margaret Battistelli Gardner Cindy Quick Wilson

Abdill Career College ....................... 23 Acupuncture & Natural Health Center ................................... 13 Ashland Food Co-op ................ 2 & 21 The Blue Giraffe Day Spa Salon ......... 9 Complete Care ................................. 10 Great Harvest Bread ........................ 19 Higs Gym .......................................... 7 Katzen Orthodontics ........................... 4 King Aesthetics ................................... 9 Lenz Chiropractic ............................. 11 Linstrom Family Dental...................... 20 Medford Food Co-op ....................... 26 Medical Eye Center .......................... 31 Medicap Pharmacy .......................... 12 Nature’s Pet Market .......................... 28 Oregon Advanced Imaging ................ 3 Providence Medford Medical Center................................. 32 Retina Care Center ........................... 25 Rogue Health ................................... 13 Sherm’s Food 4 Less ........................... 5 Shop’n Kart...................................... 15 The Springs at Verana Park ..... 30 & 31 Subway............................................ 17 Sundance Healing Arts ....................... 8 Southern Oregon Subaru ................... 6 Valley Sewing & Vacuum.................. 19 Oregon Healthy Living Magazine is published by the Southern Oregon Media Group Advertising Department, 111 N. Fir St., Medford, OR 97501. General information: 541.776.4411 To advertise: 541.776.4422 Submissions and feedback: crose@mailtribune.com

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Table of Contents JulY 2015 | VoluMe 8, issue 7

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HEALTH

FITNESS

FOOD

NATURAL

PAMPER

Helmet Head: Gear prevents injuries

Hiking Hints: Training essential

Bring Your Bucket: It’s time for freshpicked

Rogue Valley Grown: From farm to store

Graying Gracefully: When to drop the dye?

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FITNESS FAVORITES

Personal Trainer Top Pick Byron Higinbotham, Higs Gym, Central Point 2nd — Sherry Jackson, Ashland Family YMCA 3rd — Amanda Valle, Club Northwest, Grants Pass Honorable Mention: Jesse Sallas, Club Northwest, Grants Pass and Damon Ramshaw, Baxter Fitness, Ashland Byron Higinbotham considers himself a coach rather than a personal trainer, as the majority of his students are children.

A martial arts master, Higinbotham has devoted years to competitive training

Martial Arts Studio Top Pick Higs Gym, Central Point

and conditioning in Brazilian jiu jitsu and Tae Kwon Do. When he’s working with students at Higs Gym in Central Point, he leads by example, showing that sacrifice and hard work pay off.

“I’ve been told I have a unique ability to see a person’s strengths and foster them,” Higinbotham says. “Some kids and adults are naturally athletically gifted, but others have to work hard for skills. I’m able to see a student and find the one thing he or she is good at

and expand on it. I believe that if you can find that one little seed that can be watered, it will grow into something amazing.”

A positive energy is also important to keeping students motivated.

“I pump up my students and try to bring out the best in them,” Higinbotham says. “My excitement spills over in how I teach. I enjoy helping others reach their goals.”

has achieved a brown belt in Brazilian jiu jitsu and continues to compete. In recent years, he was the gold medalist in his division at the 2013 U.S. Open and the 2014 Pan American Championship bronze medalist. Higinbotham switched his gym to this martial art in 2010 and today teaches children as young as 4

years old up to adults in their 50s.

Higinbotham says he promotes safety and a positive vibe at the gym, located at 2744 Taylor Road in Central Point.

“We keep things laid-back,” he says.

“My students call me Coach Byron. We want our gym and our students to be a positive force in our community.”

2nd — Chip Wright’s Champion Karate, Medford 3rd — Ashland Family YMCA, Ashland Honorable Mention: Quantum Martial Arts, Eagle Point and Wayne Owen Fighting Arts, Grants Pass When Byron Higinbotham opened his gym in 2003, it was almost more of a hobby then an intentional business.

Having achieved a 3rd degree black belt in Tae Kwon Do, he wanted to share his knowledge and experience.

As he continued to train personally, he decided to study Brazilian jiu jitsu, the martial art and self-defense method that Higs Gym now teaches exclusively.

“We emphasize that size and strength don’t matter,” Higinbotham says.

“Many contact sports involve kicking and punching. In Brazilian jiu jitsu, it’s about neutralizing your opponent. It is like a human game of chess, involving a lot of strategy.”

Brazilian jiu jitsu promotes using the proper technique and leverage to take an assailant to the ground and then restraining him by applying jointlocks or chokeholds. Higinbotham

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Fitness FAVORITES

Health/Fitness Club Top Pick Superior Athletic Club, Medford 2nd — Ashland Family YMCA, Ashland 3rd — Higs Gym, Central Point Honorable Mention: Club Northwest, Grants Pass and Shape N Up Women’s Fitness Center, Eagle Point Making fitness goals a reality is the focus of Superior Athletic Club, which has been locally owned and operated since it opened in 1978. All three locations have the latest equipment, the highest standards of cleanliness and

Yoga Studio Top Pick Rasa Center for Yoga and Wellness Medford & Ashland

instructors who keep up on the latest trends and research, according to Pennie Pons, the general manager.

“We have top-notch group exercise instructors and trainers who have been here for many years, which is unusual in this industry,” she says. “All of us strive to inspire and encourage our members to achieve and succeed in their goals.”

This membership club offers fitness equipment, group exercise, youth and senior programs and includes special services such as a nutrition program and personal trainers. The Cardley Avenue facility has a 25-yard swimming pool and aquatics program, including a youth swim team and swim lessons. Pons also described an adult jungle gym with two St., which opened about eight years ago, has two studios. The Ashland location at 217 Fourth St. has one. In addition to a full schedule of daily classes, Rasa also sponsors special workshops and retreats.

The Medford location just opened an early morning meditation class.

Freed says the most common feedback she receives from students is praise

climbing walls, four racquetball courts and a cardio room. “In addition to our equipment, we have about 70 classes a week in yoga, dance, cycling, Pilates and much more,” Pons says.

The main facility is located at 727 Cardley Avenue in Medford. The 2500 E. Barnett Road location is a 17,000-squarefoot facility and the third location is an 8,600-square-foot gym at 111 Alta Vista Road in Eagle Point. The clubs offer extended hours from 4:30 a.m. to 11:30 p.m.

“Our members come here to get healthy and stay functional,” Pons says.

“Our staff want to help the members to feel good and be able to enjoy activities outside the gym as well.” for the quality of teaching instruction.

“Some of our teachers have been with us since we opened,” she says. “We’re a tight family as a staff, with a very strong sense of the yoga concept of ‘kula.’ Our masterful teachers care about the practice of yoga. Yoga means ‘union,’ so we want people to feel part of the whole, part of something bigger.”

2nd — Superior Athletic Club, Medford 3rd — Club Northwest, Grants Pass Honorable Mention: Ashland Family YMCA, Ashland and Sundance Healing Arts Center, Grants Pass The variety of classes, skilled instructors and the beautiful, clean studios at Rasa Center for Yoga and Wellness is what makes it popular with students, according to Julie Freed, the general manager. “Our top priority is to provide a very safe and clean environment,” Freed says. “We hold our studios like temples. Yoga is a sacred practice, but it is also fun. Another priority is that no matter someone’s ability or age, there is a class and space for them to feel comfortable.”

Most of Rasa’s classes vary from Gentle Yin and Yoga basics to Vinyasa flow classes, ranging from Slow Flow to Power Flow. The Medford location, at 3132 State

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Physician Top Pick Patrick Yeakey, M.D.,

A family physician for 16 years, Dr. Patrick Yeakey is a firm believer in the wellness model of health care that stresses prevention. He is not only open to other modalities, he’s personally studied alternative and complementary therapies, including Reiki and herbology. He’s currently studying essential oils.

“The ideal goal is to have support for overall wellness, to stress education and to take a holistic approach,” he says.

In his practice, Yeakey sees children to geriatrics. Among his skills, he ranks listening as one of his strengths as a physician. “With many patients, letting them vocalize their concerns is a part of their healing,” he says. “I’m open to everything and I don’t criticize.”

PMG Phoenix Family Practice

2nd — Carl Osborn, D.O., Ventana Wellness, Medford 3rd — Julie King, M.D., Medford Women’s Clinic, Medford Honorable Mention: Felicia Cohen, M.D., Women’s Health Center of Southern Oregon, Grants Pass and John Delgado, M.D., Delgado Family Care, Ashland

Day Spa Top Pick The Blue Giraffe Day Spa and Salon, Ashland

2nd — The Spa at Club Northwest, Grant Pass 3rd — Gervais Day Spa & Salon, Medford Honorable Mention: Organic Elements Day Spa, Medford and Chozu Bath and Tea Gardens, Ashland

The Blue Giraffe Day Spa Salon’s mission is to provide a rejuvenating and exceptional spa experience, according to owners Jimmy and Trisha Kolker. One block from Ashland’s downtown plaza, the spa offers body treatments, facials, manicures, pedicures,

hairstyling, waxing, make-up and more. The Blue Giraffe also provides medi-spa options, such as microdermabrasion, Botox and dermal fillers. Services also include chiropractic and medical massage with insurance billing.

“We pride ourselves on providing a true spa experience,” Jimmy Kolker says. “When you visit The Blue Giraffe, you change into one of our silky robes, sit in our beautiful lounge and are treated to a relaxing hot stone foot pamper, neck wrap and cup of tea. You are then escorted to one of our eight private treatment rooms, each wired for sound and individually controlled thermostats for maximum comfort. Along with most of our spa services, you can add an additional steam or hydrotherapy bath. Our dressing rooms have private lockers and a place to primp after your service. We love to see customers hang

HEALTHY SERVICES

Beyond his clinical practice, Yeakey serves as the medical director for Crater Lake National Park and the Jackson County Sheriff’s Search and Rescue. Yeakey recently earned a fellowship in wilderness medicine, which prepares physicians for emergency care in remote locations.

Yeakey enjoys outdoor activities personally and he sees a need as more people venture into the woods for advanced sports.

Being selected for this honor this year puts a smile on his face, Yeakey says.

“It’s a special treat to get this recognition from the community and the people we serve,” he added. “I couldn’t do it without the support of our great office staff and their ongoing love and support.”

out at the spa for an extended time to experience total relaxation.”

With a staff of 37 employees and contractors, the Kolkers take a team approach to making clients feel comfortable.

“We want to thank all of those in the Rogue Valley who have consistently voted us their favorite spa,” Kolker says.

“It is wonderful to be an integral part of this truly amazing community. We love it here.”

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HEALTHY SERVICES

Massage Therapist Top Pick Mandy Johnson,

Complete Care Chiropractic and Massage, Eagle Point 2nd — Therese Holliday, Rogue Health, Medford 3rd — Amanda Rhein, Lenz Chiropractic, White City Honorable Mention: Amelia Schaaf, Ashland Family YMCA, Ashland and Sarah Walendy, Sundance Healing Arts, Grants Pass As part of Complete Care Chiropractic and Massage, Mandy Johnson works primarily with patients in need of therapeutic massage due to injuries or chronic conditions. Her main modality is myofascial release, with a focus on opposing muscles. “My approach to massage is the belief that if you give the body a chance to heal itself, most of the time it will,” she says. “When patients comes in, I share a space with them,

Physical Therapy Clinic Top Pick Complete Care Chiropractic and Massage, Eagle Point 2nd — Therese Holliday, Rogue Health, Medford 3rd — Amanda Rhein, Lenz Chiropractic, White City Honorable Mention: Amelia Schaaf, Ashland Family YMCA, Ashland and Sarah Walendy, Sundance Healing Arts, Grants Pass Though the clinic opened in 2006, physical therapy is a recent and natural expansion for Complete Care Chiropractic and Massage in Eagle Point. Two physical therapists, Tanner Judd and Curtis Becker, joined the staff in 2014 to head up the state-of-the-art physical therapy clinic.

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meeting them wherever they are at for the visit. My purpose is for them to leave feeling more comfortable in their own skin.”

Johnson became interested in massage when she helped relieve pain for her parents’ chronic conditions through massage. In practice now for two years, she says her passion comes through in her work. “I put my personal life aside and truly focus on my client,” she says. “I adjust my techniques for each client and respect their individuality.”

Johnson works Tuesdays through Fridays at Complete Care Chiropractic and Massage, a practice she describes as a loving family providing an “amazing atmosphere” for employees.

“Being chosen for this award is overwhelming,” she says. “It is a great honor because I know there are many great massage therapists out there. I feel humbled and very grateful for my loyal clients.”

“Tanner and I are like-minded in our approach to patient care,” Becker says. “We believe we need to focus on getting people up and moving, because a lot of physical problems people have stem from inactivity. If we can work on any type of deficits that are limiting someone’s ability to be active, such as range of motion, strength, balance – that’s where we focus attention.”

Becker says that patients often expect a stiff, formal environment, but instead they try to keep it fun and relaxed.

A key to their therapy is uncovering what truly motivates patients’ desire for healing. “We want to get to what’s prompting a patient to come in for care,” he says. “An injury or condition may be painful, but is it also curtailing an activity or hobby that the patient would like to be doing? Then we can set our priorities for treatment.”

Working within a multidiscipline clinic is an advantage for both patients and practitioners, Becker added. “We take pride in our holistic approach,” he says. “We’re not just treating symptoms, but the whole body and mind. We are proud our patients voted for us in this award, showing faith and confidence in us.”

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HEALTHY SERVICES

Dentist Top Pick Hal Borg, D.M.D., East Main Dental Center, Medford

2nd — John Linstrom, D.D.S., Linstrom Family Dental, Medford 3rd — Matthew Johnston, D.M.D, Johnston Dental Care, Grants Pass Honorable Mention: James Catt, D.M.D., Medford and Brian Kitchell, D.D.S., Ashland Dental & Oral Health, Ashland As a general practice family dentist, Dr. Hal Borg sees patients from age

2 to 102. “We work hard to create a family environment in our office,” he says. “I’m very blessed to have a great staff that shares the philosophy of the Golden Rule and we practice it every day in how we care for our patients.”

Though he has been in practice for more than 20 years, Borg says he enjoys the daily challenge of dentistry. “Every person has a unique set of issues, so the work is never routine or ordinary,” he says.

One area of specialty for Borg is in creating smiles. “My practice places an emphasis on aesthetic cosmetic White City almost 7 years ago. “I have a strong chiropractic philosophy, as well as a passion to help others be healthier and to live fuller lives using a holistic approach,” she says. “I want to give back what I was given at a young age: a better quality of life. I enjoy the opportunity to help people in a natural way without drugs or surgery.”

Lenz sees patients of all ages, from infants to seniors. She even adjusts pets to

dentistry,” he says. “We really enjoy doing that work. We have the specialty training for methods such as veneers, porcelain crowns, cosmetic bonding and limited orthodontic care that can create beautiful smiles. We’ve found that a confident smile can be very impactful, changing a person’s life.”

Borg believes continuing education and compassion are important aspects of his approach to dentistry. “My parents raised me to be empathetic and a good listener,” he says.

“Through this career, I get to meet and care for many different people of all ages and that is a pleasure.” help with their health and vitality. “You only have one spine your entire life; it is important to take care of it,” she says.

Patients respond to her obvious passion for her chosen career. “I love being a chiropractor,” Lenz says. “It’s not a ‘job’ to me. It is one of my purposes in life. When you love what you do, it exudes from you and people can see the passion and compassion you have to help them.”

Chiropractor Top Pick Leigh Lenz, D.C., Lenz Chiropractic, White City

2nd — The Spa at Club Northwest, Grant Pass 3rd — Gervais Day Spa & Salon, Medford Honorable Mention: Organic Elements Day Spa, Medford and Chozu Bath and Tea Gardens, Ashland For Dr. Leigh Lenz, becoming a chiropractic physician is her way of giving back the gift she received. When she was 6 years old, a fall from a cliff left her with seven curves in her spine that caused pain and could have prevented her from having children. Instead, she played Division I soccer for the University of Mississippi, married fellow chiropractor Scott Lenz and is the mother of two boys. Her cure came from an insightful chiropractor.

In practice since 2003, Lenz and her husband opened Lenz Chiropractic in

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HEALTHY SERVICES overall health and enjoyment of life.”

In her experience, many nutrition issues come with emotional baggage. “I believe most of our challenges to nutritious eating stems from stress,” she says.

“For those of us who struggle with our body weight, food is our substance of choice. If we can calm the emotional component, calm the stress in our bodies, it helps facilitate and eliminate the cravings.”

Miner is also a licensed massage therapist, a practitioner of Emotional Freedom Technique, and an ACEcertified personal trainer. By working at Ventana Wellness, Miner says she continues her educational journey daily.

“I feel so fortunate that people will allow me to help them move forward in achieving their health and wellness goals,” she says. “I’m fortunate to work alongside amazing medical providers. I learn from them every day. I also learn so much from my patients, partnering with them through their treatment.”

Nutritionist/ Dietitian Top Pick Linda Miner, Ventana Wellness, Medford

2nd — Anna Gorges, Ventana Wellness, Medford 3rd — Heidi Merker, Heidi’s Real Nutrition, Ashland Honorable Mention: Virginia Kramer, Thrive!, Grants Pass and The New Well, multiple locations

When Linda Miner counsels with patients regarding weight management or nutrition plans for chronic conditions, she comes from a place of empathy, having experienced her own life challenges. Miner is a nutrition and fitness educator/coach for Ventana Wellness in Medford. “I enjoy helping patients move through the process of discovering what foods work best for them,” she says. “It’s rewarding when patients begin to feel better, have more energy and less pain. It’s also exciting to see when they make the connection between food, exercise and their

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Naturopath Top Pick Ellen Heinitz, N.D., Naturopathic Medical Clinic, Grants Pass

2nd — Kristen Plunkett, N.D., Naturopathic Medical Clinic, Grants Pass 3rd — Bonnie Nedrow, N.D., Dr. Bonnie Naturopathic Care, Ashland When studying for her bachelor’s degree in nutrition at Oregon State University, Dr. Ellen Heinitz became intrigued by the idea of using nutrition as a therapy for healing. She decided to follow naturopathic medicine, which follows the tenet that the body will naturally heal when barriers to cure are removed.

Heinitz earned her doctorate from the National College of Naturopathic Medicine in Portland. She utilizes a variety of traditional and conventional healing modalities including nutrition, herbs, homeopathy and pharmaceuticals to treat acute and chronic diseases.

“I love my job and feel so blessed that this is what I get to do for a living,” Heinitz says. “I care about my patients and I’m honored to be in their lives, helping them find solutions. I take a wholepicture approach to treating a person. We have our physical bodies, but we are so much more – mind, emotions and how we fit in the world.”

Heinitz discovered more about the larger world when she visited fellow naturopath, Dr. Ysu Umbalo, in Lubumbashi in the Democratic Republic of Congo (DRC). During her several trips to the Congo, Heinitz has seen the great need for support of the clinics there. She has become a board member of Medical Intervention International, whose goal is to raise awareness, deliver medical supplies and equipment, and provide training throughout Katanga Province in the DRC. Heinitz is particularly interested in decreasing infant and maternal mortality and providing women with the respect and care they need.

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HEALTHY SERVICES

acupuncTure Top pick Maria Teresa Bresnan,

Acupuncture and Natural Health Center, Medford 2nd — Brian “Rosie” Rosenthal, Rose Acupuncture 3rd — Ann Fielder, Clear Creek Healing Arts, Ashland Honorable Mention: Paula Edwards, Rogue Valley Acupuncture, Grants Pass and Antonio Barros, Grants Pass Though she has been practicing acupuncture for 20 years, Maria Teresa Bresnan believes that effective practitioners must stay educated in modern science, as well as embrace the time-tested traditions of our ancestors.

“I strive to continuously educate myself

on all the latest health topics both in Western natural medicine science and traditional Chinese medicine,” she says.

“In this way, I can serve by offering knowledge so that patients can walk the journey of their healing with as much awareness as possible.”

Bresnan is a licensed acupuncturist, a yoga and meditation instructor and certified in nutritional therapy. “I am most passionate about the traditional Chinese medicine concept of yin and yang balance,” she says. “Yin and yang represent the dualistic nature of our

world. My perception of what is needed now is to emphasize more of the yin aspect behavior.

Today our lives are extremely busy, so there is often an extreme predominance of yang activity which ends up spinning people’s lives out of control. In my practice, I encourage people to come back into themselves by nourishing the activity and behavior of stillness. From that place of balance, patients can participate with more clarity in the decisions that affect their health.”

Bresnan has studied several different styles of acupuncture including Dr. Tan Balance, Auricular acupuncture, and modern orthopedic motor and trigger point therapy. “One style does not fit all in medicine because people have their own bio-individuality,” she says.

“Knowing more than one style, I can tailor the acupuncture treatment for each patient and therefore increase the potential of healing.”

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HEALTHY SHOPPING

Gluten-Free Foods Top Pick Natural Grocers, Medford 2nd — Fred Meyer, multiple locations 3rd — Medford Food Co-op, Medford Honorable Mention: Shop ‘n Kart, Ashland and Sunshine Natural Foods, Grants Pass

Supplements/ Herbs Top Pick Natural Grocers, Medford 2nd — Shop ‘n Kart, Ashland 3rd — Ventana Wellness, Medford Honorable Mention: Sunshine Natural Foods, Grants Pass and The Herb Shop, Grants Pass As part of the overarching philosophy at Natural Grocers, supplements must be as pure and healthful as any of the food for sale. “We are very specific about

Organic Produce Top Pick Trader Joe’s, Medford 2nd — Natural Grocers, Medford 3rd — Ashland Food Co-op, Ashland Honorable Mention: Medford Food Co-op, Medford and Fred Meyer, multiple locations Organic bananas are a customer favorite at Trader Joe’s, usually with the enticing price of 19 cents apiece.

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Natural Grocers was at the forefront of providing gluten-free options before gluten issues were widely acknowledged, says Heather Isely, one of the founding family members and executive vice president of the retail chain.

To make shopping easier, the store integrates the glutenfree products on their shelves rather than isolating them in a special section. Glutenfree crackers, for example, are in the cracker section. Since gluten is pervasive in prepared foods, Natural Grocers makes an effort to have a good selection of gluten-free products beyond breads – from meatballs to salad dressings, skin lotions to herbal supplements. Customers can check

shelf tags and review provided lists for products that are gluten-free.

The Medford store hosts glutenfree living classes and gluten-free fairs periodically. One class explores glutenfree options and a follow-up class teaches eating gluten-free in a balanced diet.

the ingredients we allow,” says Heather Isely, one of the founding family members and executive vice president of Natural Grocers. “For example, there are no artificial colors in our supplements. As another example, we don’t allow products that use talc, because we don’t allow what we don’t think people should be ingesting.”

Even with these strict standards, Natural Grocers has one of the greatest selections of supplements available under one roof, Isely says.

With so many choices, Natural Grocers emphasizes staff education so that they can respond to customer questions.

“There is always new research coming

out, so we have continuous training for our staff and nutritional health coach,” she says. “We emphasize education because we know how empowering it is. We want our staff to be able to share that education with customers, so they in turn feel empowered to take care of their health.”

A grocery chain known for low prices, Trader Joe’s offers several competitively priced organic options among fruits and vegetables. The grocery also doesn’t use rinses or sprays on its organic produce.

With more than 400 locations in the U.S., the Medford Trader Joe’s opened in October 2012. Alison Mochizuki, the company’s director of public relations, explained that customers vote with their dollars as to what stays on the individual store’s shelves. If a product isn’t popular, they discontinue it for something with stronger appeal.

“It’s truly an honor to be selected as the top organic produce destination by the Oregon Healthy Living Magazine readers,” she says.

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HEALTHY SHOPPING

Skin Care Products Top Pick Ulta Beauty, Medford 2nd — Fred Meyer, multiple locations 3rd — The Spa at Club Northwest, Grants Pass Honorable Mention: Shop ‘n Kart, Ashland and Natural Grocers, Medford Offering more than 20,000 products from over 500 brands, Ulta Beauty is proud to be all things beauty in one

place, according to Carolyn Sutphen of Ulta Beauty’s Public Relations. “We believe in creating a world of fun and exploration where women can choose beauty on their terms,” she says.

The store stocks skincare lines at different price points and for a variety of skin types. Popular skincare brands include Dermalogica, Mario Badescu,

Juice Beauty, Yes To and Nip + Fab. “We have a full service salon in every store, which provides a variety of skin treatments to target your every skin need,” she says. “We also carry tools for at-home use. These tools range from deep exfoliating facial brushes, such as Clarisonic, and anti-aging masks, such as Illumask.”

With so many options, customers often seek advice from Ulta Beauty staff. “We have an esthetician at every location who can help you select the best products for you skin type, as well as beauty loving associates who are familiar with many of the brands we carry and can recommend their favorite products,” Sutphen says.

A chain with 800 retail locations, Ulta Beauty opened in Medford’s Northgate Marketplace in 2012.

Shoppers appreciate the broad range of top quality items from a variety of vendors for all forms of outdoor recreation, including REI’s own brand and first-to-market exclusives.

“People love to shop REI for the quality of the gear, for the brands you can count on in technical clothing that looks and fits great, for our phenomenal footwear selection and the whole

spectrum of what you need to get outdoors and recreate.”

As a cooperative, customers can buy a $20 lifetime membership and receive a share of the company’s profits annually based on their purchases.

“Thank you to readers for selecting us,” Biles says. “We’re thrilled to be in the community and hope it increases participation in the outdoors.”

Workout Clothes/Gear Top Pick REI, Medford 2nd — Fred Meyer, multiple locations 3rd — Sports Authority, Medford Honorable Mention: The Pro Shop at Club Northwest, Grants Pass and Rogue Valley Runners, Ashland What began as a group of 23 mountain climbing buddies is now the nation’s largest consumer cooperative. REI came to Medford in 2012 and has been a popular addition for gear supplies among readers.

“Our goals are simple: Invite and engage more people to enjoy the outdoors and the benefits of a healthy outdoor lifestyle, enhance recreational opportunities and nurture a new generation of outdoor stewards,” explains Cynthia Biles, the store manager.

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HEALTHY EATS

Natural/ Whole Foods Restaurant Top Pick Ashland Food Co-op Deli, Ashland 2nd — Organic Natural Café, Medford 3rd — Sunshine Natural Foods, Grants Pass Honorable Mention: Greenleaf Restaurant, Ashland and Sauce Whole Food Café, Ashland Extremely popular as a community hub and eatery, Ashland Food Co-op customers come for the local, fresh and healthy food to be found at the Certified Organic Deli. Recently renovated, the deli opens for breakfast at 7 a.m. and features house-made breakfast burritos and sandwiches along with fresh bakery goods, juices, smoothies and signature self-serve entrees. Lunch and dinner menu options change, but customers

Juice Bar Top Pick Extreme Juice, Medford 2nd — Ashland Food Co-op, Ashland 3rd — NW Raw, Ashland Honorable Mention: The Juice Co. at Club Northwest, Grants Pass and Sunshine Natural Foods, Grants Pass Juice is a family affair for Mollie, Jeff and Emily Reeder. The three siblings took ownership of Extreme Juice in Medford in January 2014. Though they have kept many of the business’ favorite fruit smoothies, they’ve also responded to customer requests by incorporating several green smoothie options. Two

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can count on items being as organic and GMO-free as possible. The expansive menu includes prepared foods, such as sandwiches, tacos, burritos and Paleo bowls. There is also a variety of options on the self-serve hot food, cold salad and green salad bars as well as a Grab-nGo section.

The co-op deli makes an effort to label dishes with ingredients and designations for wheat-free, vegan, vegetarian and

organic. Meats are antibiotic-, hormoneand nitrate-free. Eggs are organic and/or free-range.

The energetic and magnetic vibe of the co-op attracts tourists and locals alike, says Annie Hoy, the outreach/ communications manager of the co-op.

“It’s easy to get a fresh, healthy and organic lunch at our deli for under $10, which is less than you typically spend at a downtown Ashland restaurant.”

popular choices are “The Green Goddess,” made with coconut water, strawberries, blueberries, mangoes, bananas and spinach.

The other is “The Green Machine,”which has kale, apple, bananas, mangoes and peaches.

“We have an extensive menu with more than 25 smoothies and a selection of boosts that can be added, such as protein, ginseng, flax, and vitamin C,” Mollie Reeder says.

“But we also serve juices, such as fresh-squeezed carrot juice and wheatgrass. The organic wheatgrass is grown in Ashland and is a big seller for us. We also just introduced a new veggie/quinoa wrap we are very excited about.”

Receiving this accolade their first year in business is exciting feedback, Reeder says. “We do try to listen to customer requests,” she says. “We also have a friendly and upbeat staff. We aspire to provide healthy, tasty drinks with positive customer service.”

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HEALTHY EATS

Healthy Lunch Top Pick Ashland Food Co-op Deli, Ashland 2nd — Great Harvest Bread Company, Medford 3rd — Subway, multiple locations Honorable Mention: Sunshine Natural Foods, Grants Pass and Infuzed Xpress, Grants Pass Lunch time in Ashland finds a buzz of activity at the deli of the Ashland Food Co-op. Following the same guiding principles and values as the retail store, the deli offers mainly organic and NonGMO Project Verified products in the broad menu of luncheon options.

“People enjoy the energy here at the co-op, because we are serious about healthful food that tastes good every time you visit,” says Martin Williams, the deli manager for the co-op. “We constantly source new organic product availability, organic recipes, ideas and ‘uncharted waters.’ We always offer a

vegan entrée, several vegetarian dishes, gluten-free products and popular comfort foods.”

On the self-serve hot luncheon buffet, some customer-favorite entrees include the turkey meatloaf, tamale pie, fresh steamed kale with turnip greens, and a host of house-made daily soups, breads, brownies and cookies. Williams also describes a variety of salads, both as entrees and side dishes.

Annie Hoy, the outreach/ communications manager, says the co-op takes the quality of their food seriously. “We have been reviewing recipes to look at ways to reduce the use of sugar and salt, for example,” she says.

Being recognized in this category for their quality is an honor, Williams adds. “It is exciting to be selected by an informed majority,” he says.

handmade each morning and served hot out of the oven. Customer favorites include apple cinnamon scones, Morning Glory muffins made with fresh carrots, and apples or blueberry whole grain muffins. Pair any of these offerings with the fresh-brewed, organic Noble coffee the bakery serves.

“We keep it simple and fresh,” says Lisa Allen, the co-owner with her husband, Dan. “We always listen to our customers and produce whole foods that customers request.”

Open for 16 years, the bakery

expanded its menu to include sandwiches by popular request from their patrons. Customers can grab their favorite items to go or relax in the café and patio area to enjoy the scene. The Medford bakery is open on weekdays from 7 a.m. to 5:30 p.m. and Saturdays from 8 a.m. to 4 p.m. The menu includes breakfast items, soup, hot and cold sandwiches.

“Dan and I appreciate this honor, knowing our success is because of our great crew and loyal customers,” Allen says.

Healthy Breakfast/ Brunch Top Pick Great Harvest Bread Company, Medford 2nd — Ma Mosa’s, Grants Pass 3rd — Greenleaf Restaurant, Ashland Honorable Mention: NW Raw, Ashland and Sunshine Natural Foods, Grants Pass The workday starts at 3 a.m. for Great Harvest Bread Company. The bakers fresh-mill flour, knead and bake the day’s menu all before the sun barely has a chance to rise. Customers can smell the aroma in the bakery café by 7 a.m., just in time to pick up a healthy breakfast on the way to work.

Freshly-baked scones, muffins, batter breads and breakfast sandwiches are

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HEALTHY EATS

Natural/ Whole Foods Store Top Pick Natural Grocers, Medford 2nd — Trader Joe’s, Medford 3rd — Ashland Food Co-op, Ashland Honorable Mention: Shop ‘n Kart, Ashland and Medford Food Co-op, Medford Natural Grocers is dedicated to five founding principles, according to Heather Isely, one of the founding family members and executive vice president of the retail chain. These

Bakery Top Pick Great Harvest Bread Company, Medford 2nd — Sensational Sweets 3rd — Buttercloud Bakery & Café, Medford Honorable Mention: Market of Choice and Babe’s Bakery, Grants Pass When Dan and Lisa Allen opened a bakery 16 years ago, they had aspirations of baking bread the way it ought to be.

Winning “Favorite Bakery” for four years straight In Healthy Picks proves they must have gotten their formula right.

The Great Harvest team still adheres to

principles are nutrition education, high quality products, affordable prices, commitment to community and to employees.

Shoppers will notice a different shopping experience because of these principles, Isely maintains.

“For example, we only sell organic produce, so our customers can shop with confidence that there is no commingling or pesticide residues,” Isely says. “Customers also know we do not stock products with artificial colors, sweeteners or preservatives. Another example is our pasture-based dairy standards.”

To emphasize education, Natural Grocers employs a full-time health coach at every location. In Medford, Nicole Daddona fills that role. The

classes led by Daddona and other community experts are provided at no charge. The health coach is available for customer questions and also teaches staff at Natural Grocers to keep them current on the latest research.

Natural Grocers also believes in providing a large selection and not just best sellers, Isely says. “We try to keep our variety while being very concerned with food quality.”

those initial values. They still believe in using pure, simple ingredients. They still bake everything from scratch.

They still freshmill their 100 percent wholegrain flour every day.

The results of these labors include specialty bread favorites such as Superfood Bread, Honey Whole Wheat, and Dakota. Every day they create a selection of cookies, scones, muffins and freshmade sandwiches.

The bakery also offers breads

made with ingredients that naturally do not contain gluten two days a week.

The warm and friendly atmosphere encourages people to relax, visit and stay for a while at the bakery café located at 203 Genessee St. in Medford.

“Our success comes in large part because we value the relationship with our customers – they are like family,” Allen says. “Our customers eat our products because they represent a whole food, a good source of fiber, taste great and are made fresh daily.”

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Too Cool

for a Helmet?

TEXT BY MARGARET BATTISTELLI GARDNER

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he most common traumatic injuries in children and teens are orthopedic, such as fractured wrists and arms, and broken ankles — mostly related to bicycle riding, skateboarding and snowboarding. Concussions are common, as well.

Even so, many kids are loath to wear protective gear. And many parents, who survived the age where safety features like car seats and fireproof pajamas weren’t yet mandatory, might have a hard time appreciating the rules as well.

“But now there is so much more knowledge and research regarding the use of helmets, the prevention of concussions and head injuries, and the long-term effects of a bad head injury,” says Heather Timmons, trauma coordinator at Providence Medford Medical Center. “Modeling safe behavior, like wearing a helmet, makes it an automatic, expected thing for the child to do the same.”

Timmons believes it’s important to mitigate the “uncool” perception of safety gear that many kids might have, and that parents, educators and health care workers share that responsibility with companies that make and market

protective gear. “It’s important for kids to feel empowered to be a leader and to model safe practices in their own communities,” she says. “It’s cooler to wear a helmet and protect yourself than to experience a life-changing injury that might have been prevented.”

One of Timmons’ goals as trauma coordinator is to resurrect Providence’s Trauma Nurses Talk Tough program, which offers education regarding bike and skateboard safety, as well as risky behaviors such as impaired driving and driving while texting. “There are some nurses here who’ve participated in this and have tried to get funding for the purchase of helmets to give away free to kids in our community,” Timmons says. “We’re still working on this. But if it happens, it’ll be very exciting, and it speaks to Providence’s vision of working to create healthier communities!”

preVenTing inJuries:

• If wearing a helmet is a best practice in your activity, then wear a helmet.

• Wear other proper equipment, such as kneepads and elbow pads for skateboarding.

• Make sure bikes and scooters have good brakes.

• Wear lighter-colored clothing if riding, skating or walking at night.

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Fit

for the Trail TEXT BY CINDY QUICK WILSON

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f you’re new to hiking and backpacking, you’re probably excited about exploring the breathtaking scenery that surrounds us here in the Northwest.

You may be researching appropriate footwear, the difference between internal and external backpack frames and the latest in lightweight camping equipment. But there is another important component that is critical to the success of your cross country trek – your physical preparedness.

“Fitness is a very important part of backpacking,” explains Shelby Vorwald, outdoor programs and outreach market coordinator with REI in Medford. “No one should plan a trip that may be beyond his or her physical limitations.

Know your body and what it can do and plan accordingly.”

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president of True North Navigators, a local nonprofit organization that leads outdoor wilderness excursions. The park is nearby and offers a variety of terrain.

“I carry water storage bags to simulate a loaded pack,” Collins says, “and if you hike up the back side you can get a 15 percent gradient so it’s a good simulation for some of the steeper trails.” Roxy Ann Peak is accessible from Prescott Park off Hillcrest Road in Medford.

Bob Dawson has backpacked deep into remote wilderness areas in search of game since he was a boy and says that type of terrain cannot be easily negotiated without physical conditioning. “I hike into the steep and rugged back country where most people don’t want to go,” Not only can the trip be miserable says the Medford resident, “and I usually for the unprepared, it can be downright stay several days at a time.” Dawson does unsafe says Sam Diggle, owner of Diggs CrossFit training and rides his bike to Outdoors in Medford. “A lot of people and from work to stay in shape. “Those think they’re ready to go on a big hike, two things help me tremendously with but when they get there they find my cardio and leg strength. I feel more they’re not in good enough shape,” he physically able to get over that next hill says. “Injury is a big concern because if without being winded.” you get hurt out on the trail, you run the Dawson’s wife, Shantell, is new to risk of having to stay overnight before backpacking and is preparing for their being rescued.” A situation that can be upcoming hike along the Pacific Coast scary any time, but especially during Trail. Her level of conditioning is not seasons of the year when the weather a problem, he adds, as she cross trains can be unpredictable, he added. with him, has a 6th degree black belt and teaches martial arts at Chip Wright’s Studio in Medford. “Our first hike will Walk, run, climb be a four or five day trip,” Dawson says. into shape Their packs will weigh 35 to 40 pounds Many seasoned hikers and backpackers before adding water, but he adds with a recommend at least six weeks of grin, “We’re not going crazy on buying conditioning before hitting the trail. the super-light gear because it can be “If you are going to be backpacking,” pretty expensive. We figure we’ll just go Vorwald says, “the best thing you can do to the gym a couple extra days a week to is wear a backpack to get your body used make up for the difference.” to the extra weight. Find some hills and take walks as often as possible. Exercises Moving forward with such as running and cycling are also good for strengthening your legs. Your new technology ideal level of conditioning will depend Advances in camping and hiking gear on the type of backpacking you intend have significantly lightened the load for to do.” today’s backpackers. “There has been a A great place to begin training is definite trend in the past five to 10 years Roxy Ann Peak, says Forrest Collins, towards getting the packs lighter, down

Backpacking requires more than the right gear—it calls for strength and stamina

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FITNESS

to around 25 pounds,” Diggle points out, “but if you’re packing for a week or two out on the trail, you can still have 40 or 50 pounds worth of weight to carry.”

Advice from the experts can make all the difference, according to Bryant Helgeland, manager of Ashland Outdoor Store, who says a well-fitted pack frame and knowing proper weight distribution is important. “People have a tendency to overload the shoulders.

Ideally, you want somewhere between 75 to 80 percent of the weight to be sitting on your hips and 20 to 25 percent on the shoulders. You want the middle of the hip belt to ride at the top of your iliac crest which allows it to settle down onto the pelvic cradle, assuring the proper weight distribution.” As a general rule of thumb, he says, try not to carry more than a third of your body weight.

Helgeland is a fan of trekking poles which are extremely popular in Europe

back counTrY caMping: DON’T LEAVE HOME WITHOUT…

but slow to catch on here in the U.S. They help with balance and take a lot of the stress off knees in hilly terrain.

“If you’re going down a hill you can have them out in front of you so your knees don’t take all the abuse,” he says.

“Uphill, you can use them to help push yourself up. The truth is, trekking poles are a whole lot cheaper and easier to replace than your knees.” Helgeland says there are even tents designed to use trekking poles as tent poles, thereby reducing pack weight.

Planning and preparation are the most important elements of a successful backpacking trip, Diggle stresses. “We ask people where they plan to hike and how long they want to be gone.

From that we can make them a list of everything they will need, how much food and what kind of camping equipment.” Like other local outfitters, he says they all take pride in not just selling things to people, but in educating them and sharing the benefit of their knowledge and years on the trail. “We want people to have a good experience and be safe.”

The No. 1 rule in hiking or back country camping is to respect the environment by leaving no trace. That means you must carry out whatever you carry in.

emergency notification device— Location-based messaging and emergency notification technology that allows communication from remote locations. knife—Small and versatile, a knife is one of the most important tools you need outdoors.

Map—Be sure to grab a map of where you will be camping and hiking.

Flashlight—A light source is essential so be sure to pack a flashlight or a headlamp if hiking after dark.

Mess kit—Available at most outdoors shops, mess kits are lightweight and portable.

First aid kit—Purchase pre-packaged or make your own. ground Mat—A ground mat provides a barrier between you and the ground, preventing moisture from creeping in and body heat from seeping out. lighter—Keep one in your pack and one in your pocket.

Warm clothing—Plan for the unexpected. Hypothermia is the No. 1 cause of death to people lost in the wilderness.

Hydration system—Research water availability before you leave. A simple CamelBack will hold all the water you need for a few days and are easy to refill. garbage bag—Versatile and nearly weightless, multiple-use garbage bags are one of the most important things to bring.

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Fresh Summer Bounty at Hand

U-pick farms put the best of the season at your fingertips

Antonio Ruiz’s U-Pick Farm in Talent offers a variety of summer-long produce including a bounty of organic strawberries.

TEXT BY CINDY QUICK WILSON • PHOTOS BY DENISE BARATTA

T

here is just no comparison between grocery store produce and the naturally ripened, freshly harvested bounty found at a local u-pick farm. Many are family owned and lovingly tended, often by descendent generations of the original owners.

“That’s exactly why a lot of people are willing to come out and pick it themselves,” says Mike Brown, “because they can capture that freshness.” He and his wife, Karen, own the 7-acre Berry Patch in Gold Hill where they offer u-pick raspberries and blueberries. Brown says raspberries are especially delicate and have a very short shelf life. “They are a perfect berry for only about two days. That’s why when you buy raspberries at the store, they’re not very good because by the time you get them picked, packaged and to the store, they are past their prime and maybe even going bad.”

Family farms—a lot of work to do

Farming has always been a hard way to make a living and family farms have it especially rough. “There is a lot of work to do!” exclaims Jessica Hunter of Sugar Plumb Acres in Talent.

“People don’t realize how much work it takes to maintain a

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farm. Things have to be thinned, pruned and watered. There are lots of behind-the-scenes chores that have to happen to make it all work.”

Sugar Plumb Acres has been a u-pick since 1982, offering several varieties of peaches. “Our season begins in August, sometimes late July, depending on the weather, and goes through the first or second week in September.” Their hours are unpredictable, Hunter says, because when the fruit ripens is determined by the weather. “I know it’s a little frustrating for our customers, but they can find out when we’re open by calling or checking the website,” she says.

The pleasure of picking your own

Customers range from very old to very young, Hunter says, and everyone seems to enjoy the experience. “The fun thing about u-pick is that you get to choose your own fruit and pick it straight from the tree.”

For Teresa Casey of Medford and her 5-year-old daughter, Samantha, picking peaches for canning in late summer has become a mommy-daughter tradition. “We have a garden in the backyard and Sam loves to pick vegetables and help me with the canning,” Casey says. “But going to the orchard and picking our own peaches has become our special outing. The peaches are sweet and fresh and you just can’t buy that kind of flavor in the grocery store.”

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FOOD

Purple Italian Garlic is grown for u-pick and local markets at Antonio’s Farm in Talent.

are u-pick farms an endangered species?

“We don’t have a lot of u-pick farms in the valley anymore, which I think is kind of sad,” observes Mary Ellen De Luca, manager of Rogue Valley Growers and Crafters Market. “There used to be more of them around. I spent many a day with my kids just sitting underneath the blueberry bushes and picking clusters of huge, sweet, delicious berries. It’s such a great experience.”

Brown has also noticed a decline in farms willing to open their doors to the public. “I think that’s because some people can be very disrespectful of your property,” he says. “They can tear plants up, they eat more than they pay for, and leave trash around.” Fortunately, only a small percentage of his customers are destructive, he says, but between the squirrels, birds and people who don’t pay for what they eat, that can add up to thousands of pounds of berries, and for a small operation, that’s a significant loss. continued on page 26

Make THe MosT oF Your VisiT: • Peak harvesting seasons vary greatly.

Call ahead to find out when to plan your visit.

• Dress appropriately for the weather.

Wear comfortable, low heeled shoes, long sleeves, a hat and bring sunscreen.

Some lightweight gloves might also come in handy.

• Most farms provide baskets for picking but prefer that you bring your own containers for transporting your bounty home. If you’re picking delicate berries,

be sure the containers are shallow, so the weight of the top berries doesn’t crush the ones underneath.

• Remember that when you visit a farm, you are a visitor. Often, it is both the family’s home and business. Respect their property and dispose of trash in the proper receptacles. Do not damage plants or trees or wander into restricted areas, and please do NOT bring pets. Follow the rules for where and how to pick.

• Ask for advice if you’re not sure if the fruit or vegetable you’re picking is ripe.

Pears can be picked a little on the green side, but peaches do not ripen well once picked.

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FOOD continued from page 25

a rogue Valley tradition

The Vaughn Family Farm in Jacksonville has been handed down from one generation to the next since 1902. It grows several varieties of pears both commercially and on a u-pick basis. Pears, explains Nancy Vaughn, are a little different than some of the more delicate fruits such as berries and peaches. “We let people come in early in the season because you can actually pick pears before they are ripe.” Because the start and end of the prime picking season varies, Vaughn advises calling to find out when the orchards are open.

A bit of picking is a wonderful way to spend a warm summer evening in the Rogue Valley, says Anne Eldridge, an employee at Antonio’s in Talent, which offers certified organic berries in a picturesque setting. Do a little wine tasting at a nearby vineyard, she suggests, then stroll the berry patch. “Our farm is a beautiful place to come, pick your own berries and watch the sun go down.”

Quality is worth a little extra

“The quality of the produce is what makes the small farms so valuable, and yes, it may be a little more expensive,” admits De Luca. “But the farmers have to have a fair price for what they produce just to be able to make it.”

De Luca finds it encouraging that a lot of young people are coming on board with farming. “They are the ones who will carry on the small farms in the valley. That’s really important and we need to continue to support their efforts.”

Strawberries are in season all summer long at Antonio’s Farm in Talent.

Find a u-pick: sugar plum acres (peaches) 1850 Pioneer Rd, Talent 541.535.1563 www.sugarplumacres.info Hours: Call or check website The berry patch (blueberries and raspberries) 420 Sams Creek Rd, Gold Hill 503.810.0408 www.facebook.com/ pages/B-R-Berries-The-BerryPatch/411260665593212 Hours: Call or check Facebook Vaughn Farm & orchard (pears) 1014 Old Stage Road, Central Point 541.779.3132 www.vaughnfarm.com antonio’s (certified organic raspberries and strawberries) Rapp Lane, Talent 541.535.6788 Hours: Call for directions/availability

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Produce from Your Of) rt o (S d r a y k c a B n Ow akes it

am m gr ro p n w ro G ey ll a V e gu The Ro ocers gr l ca lo to ll se to s er w o easy for local gr TEX T BY MA RG AR ET BATTIS TEL LI GA RD NE R PH OT OS BY DAVID GIB B AN D DE NIS E BA RATTA

Vince, Kosi, Mary and Zosha Alionis of Whistling Duck Farm. Photo by David Gibb

I

t’s hard to beat the allure of a sparkling summer Saturday morning at a farmers’ market. But it’s not always convenient. A program in Southern Oregon is making it easier for consumers to buy fresh produce by aligning local farmers’ crops with grocery retailers’ needs based on the demands of the produce-buying public.

The Rogue Valley Grown project is a program of THRIVE (The Rogue Initiative for a Vital Economy), a nonprofit economic development organization missioned to cultivate a more sustainable local economy. The program fosters communication between growers and grocers to bring the most popular produce to consumers where they are already shopping — grocery stores. By stocking the local produce in stores, it saves customers a second shopping trip to the farmers’ market.

Elise Higley, the THRIVE market development specialist who also owns and operates Oshala Farm in Applegate Valley, works with farmers and buyers in Jackson and Josephine counties to ensure that what farmers are selling to wholesalers is what wholesalers are able to sell to consumers, thereby

reducing waste and at the same time funneling 100 percent of the consumer dollar back into the local economy.

“It’s really a win-win-win,” Higley says, adding that all products sold through the program must be grown or produced in Jackson and Josephine counties. “Farmers are busy growing and don’t have a lot of time for sales and connecting with the people who need their crops. This program helps us initiate some of those relationships. And it helps with crop planning. It’s very discouraging for farmers to grow and harvest produce and not have an outlet for it.

Retailers feel good about giving locally grown produce first priority; and the program creates some transparency for consumers. So many places use the word ‘local’ these days, but as a consumer it’s sometimes hard to tell what that really

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NATURAL consistency easy way to of the crops buy produce available. that they know Additionally, is coming from grocers (and Rogue Valley.” buyers for The 2015 restaurants) season is can go technically the online to see second year everything for the project, TerraSol microgreens and shoots from kale, sunflowers, radish, that is though last year peas and more are a staple and many Rogue Valley grocers. available from consisted mainly Photo by Denise Baratta participating of market research farms each week, and getting and place orders directly from the growers and grocers comfortable with website to the farms. Farmers update the idea and details of the program. their crop availability each week, set The focus was on educating farmers on their prices and then deliver the orders how to choose the best crops to offer as placed on the site. wholesale and how to track production This year, Higley says, 11 stores have and marketing costs, for example — in committed to selling local produce short, helping them ensure that their through the Rogue Valley Grown participation in the program would be project. Signage in grocery stores points both manageable and profitable. consumers to Rogue Valley Grown THRIVE has introduced a cropproduce. planning element where grocers can The Local Food Marketplace online estimate purchasing volumes and order form currently lists 28 local crop timing, allowing farmers to producers from which grocers can place better plan their season around grocer orders. Here’s a look at some of them. and consumer need and improve

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Photo by David Gibb

Whistling duck Farm Mary and Vince Alionis have been farming in Southern Oregon since 1991, growing vegetables that thrive in the area’s Mediterranean climate, including salad greens, gourmet garlic, brassicas (a member of the mustard family), leafy greens, tomatoes, peppers, melons and squash.

A large part of Whistling Duck’s crop centers on specialty garlic seeds, which the couple ships all across the country.

Whistling Duck recently stopped selling produce at local growers’ markets and instead opened its own store where consumers can buy fresh produce, as well as the farm’s newest products — fermented foods that include sauerkrauts, pickles, relishes, pastes, hot sauces and brines made from their own produce.

“It’s a way for us to use all of what comes out of our fields, instead of having waste,” Mary Alionis says. “We have produce that’s grown specifically for that, but we also can use overruns and cosmetically challenged produce in our fermented food.”

Alionis likes how streamlined the Rogue Valley Grown program is, and how it simplifies the process for selling local produce.

“It makes it easy for the farms to be able to sell to a wide-range of people in the valley,” she says. “There are a lot of farms here, and it takes a lot of phone calls and a lot of research otherwise. One person is out of one thing, so you can only get certain things from them. Then you have to call around to get the other things you need. This way, they know who has what.”

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NATURAL As a storekeeper, she adds, she also appreciates the simplicity that Rogue Valley Grown brings to stocking her own store.

“It has a lot of potential for being able to streamline the system,” she says. “It works on both ends for me.”

Photo by Denise Baratta

Fry Family Farms

Fry Family Farm, which was started 23 years ago by Steve and Suzanne Fry, grows a variety of produce and cut flowers, from kales, chard and lettuce to tomatoes, peppers and summer squash, as well as onions, winter squash and potatoes, strawberries, raspberries and blackberries.

With more than 90 acres in Ashland, Phoenix and Medford, it’s one of the largest organic vegetable and flower farms in Southern Oregon and sells at five local farmers’ markets, artisan food makers, restaurants, local grocery stores, the Organically Grown Company distributer, and directly to Southern Oregon residents with CSA subscriptions.

But even with all of that, the farm is looking to grow, both in size and influence.

“We are in the midst of a very exciting project,” says Amber Fry, the project manager for the farm. “We plan to increase the availability of certified organic produce and fruits in Southern Oregon by building a regional food hub, which will include an aggregation, processing and distribution center, kitchen and farm stand that are certified to meet Good Agricultural Practice and

Good Handling Practice standards. There is minimal infrastructure in Southern Oregon to support small and mid-size family farms, and the food hub will be a place for local growers throughout Southern Oregon to bring their crops to be sold in the value-added and wholesale marketplace.”

She adds that the farm is working with a wholesaler to create a facility to help farmers move into the regional wholesale market and local distribution by providing services that would be cost prohibitive for many small farmers in the area to develop on their own, including refrigerated trucking; washing, cooling and packing in compliance with the Food Safety Modernization Act regulations; a licensed commercial processing kitchen; temperaturecontrolled storage; and freight consolidation.

“We’re also partnering with Oregon State University and a local nonprofit, Thrive, to support the growth of area farms into local wholesale market,” she explains, adding that becoming part of the Rogue Valley Grown program is a perfect fit with the farm’s vision.

“Fry Family Farm has always found time to mentor new farmers and offer assistance and advice,” she says. “The Rogue Valley Grown Project is aligned with our mission. Advertising and marketing local food and making it easier for the community to support is exactly what this valley needs.”

Terrasol organics

Kyle Reilly wants folks to know the truth about microgreens — mainly, that they are not the same as sprouts.

“Sprouts have gotten a bad rap, mostly about E. coli,” he explains. “Sprouts are grown in a warm environment with no air flow, which is an ideal growing condition for bacteria. But microgreens aren’t sprouts. They’re grown in soil with air flow, which is not an ideal condition for bacteria. Calling microgreens sprouts is like calling a teenager a toddler; it’s a different stage of growth.”

What microgreens actually are are plants that are no older than two weeks, which are cut off above the root before they have a chance to mature into whatever vegetable they were meant to become — sort of like the shoots that are started indoors and then transplanted into home gardens. They can be kale, broccoli, arugula, mustard greens,

Kyle Reilly and his wife, Kristi, run TerraSol Organics in Rogue River. They offer microgreens such as pea, kale and sunflower shoots. Photo by Denise Baratta buckwheat, lentils, herbs that never get to the mature stage.

“They’re really vibrant in color and flavor, and because they don’t get to the mature stage, there’s not a lot of sulfur in them,” Reilly says. “They’re fun things for your eyes and taste buds and can be used to enhance the flavor of a dish. They can go right on top of the meat or get mixed right into the salad, not like parsley as a decoration on the side of the plate.”

Reilly adds that microgreens generally are considered to have more nutrients than sprouts, which have more nutrients than fully matured crops.

The distinction between microgreens and the beleaguered sprout is an important one for Reilly, whose main product at TerraSol Organics is microgreens.

Reilly and his wife, Kristi, started TerraSol Organics three years ago, and they currently sell their micros to six farmers’ markets each week, as well as to restaurants — and now to grocery stores through the Rogue Valley Grown initiative.

“It seems so strange that we have such incredible growing conditions and environments here, and it all gets sent somewhere else, while somewhere else is growing food that is sent here,” he says.

“This is a great initiative to get local people eating from local producers.”

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Going Gray Gracefully TEXT BY CATHLEEN COLE

You don’t have to dye until you die – gray can be great!

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here’s something about an octogenarian with raven-black tresses that makes you question the hair color’s authenticity.

It’s true that lots of people, especially women, have the motto “dye until you die” but perhaps they should rethink that mantra. If treated right, gray hair can be gorgeous.

Never say dye

Some people just accept the fact that going gray is part of life. That doesn’t mean they might not want a little help making the transition, especially if their gray is showing up in patches.

Nobody’s hair grows in gray uniformly, says Pamela Cleveland, manager of Gaytane’s Hair Salon in Medford.

Usually the front hairline area is where you go gray first and

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the nape of the neck is the last to turn gray, she notes. If your gray is not coming in evenly, try weaved in color or a temporary rinse, she suggests.

Tanja Lindgren, manager at ProStyles Family Hair Salons’ Larson Creek location in Medford, says she often uses the gray as the color base and adds pepper tones to it to make it more natural looking.

Ditching the dye

How does a person who has been dying his or her hair to cover the gray make the transition gracefully? “A client has multiple options,” Lindgren says.

Some might make the plunge and cut their hair short, allowing it to grow out with no help from lowlights or rinses.

“In three to four months, it’s all out,” Cleveland says of the dyed color.

Lindgren notes that some clients don’t want to cut their hair short because it’s too drastic a change. For those clients, she suggests switching to a demi-permanent color. It’s similar to

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PAMPER temporary color but lasts a little longer.

You won’t get the line of demarcation as it grows out, and it gives multidimensional color. “This is an easier transition for someone who wants to allow her hair to grow out,” Lindgren says.

Cleveland advises doing a reverse weave of color until all of the dyed color has grown out. Weave in color into your roots or weave in blond color and tone it with silver color.

Stripping the old color off is an option, but then you have to add color back in, and that’s not good for hair, Cleveland notes. She doesn’t recommend that process. “It can be very damaging to the hair,” she says.

Gorgeous gray

There are several products that can help gray hair look glossy and healthy. “Purple shampoo, a correcting shampoo, will pull out all the yellow and make hair nice and shiny,” Cleveland says, adding that you can use it about once a week.

Purple, violet and blue shampoos tone and maintain blond or gray hair by neutralizing brassy or yellow tones. The underlying base tone of hair is yellow, violet or blue. When natural blue or violet molecules are removed, the hair turns red, orange or yellow. Bleaching your hair, either naturally from the sun or chemically, removes blue molecules.

For light hair that takes on a brassy cast, blue-to-violet shampoos eliminate the dulling yellow look by depositing blue, purple or violet pigment to help counteract the yellow, orange or red shade. Some of the shampoos’ pigments are derived from botanicals including blue chamomile and blue malva. Lindgren likes Joico Color Endure Violet Shampoo.

Shampoos to strip product or mineral buildup are also helpful. Use it once a week to once a month, depending on your hair, Cleveland advises. Lindgren recommends Redken Hair Cleansing Cream shampoo to get rid of mineral buildup so gray hair doesn’t look yellow.

Then use a purple shampoo. “It brings out more of the silver and the shine that is naturally in gray hair,” Lindgren says.

Several “seal and shine” products seal hair cuticles and fill in surface flaws to keep gray hair from looking and feeling wiry or frizzy. These include Boo Bamboo Hair Strengthening Seal & Shine Serum and Paul Mitchell Seal & Shine.

Whether you don’t want to start coloring your hair or you’re ready to ditch the dye, you and your stylist can come up with a plan to make your gray hair look fabulous.

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