CRR June 2014

CRREADER.COM • June 15 – July 14, 2014 • COMPLIMENTARY Helping you discover and enjoy the good life in the Columbia River region at home and on the road.

Eggs

THE

AND I page 5

By Suzanne Martinson

NORTHWEST GARDENER

LOWER COLUMBIA 2014 FARM TO TABLE GUIDE

Farm Fresh

PICK A POT PLANT PEAS

page 17

OUT•AND•ABOUT

NORTHWEST TREK page 15

A

RTS OF THE MOUNTAIN June 28-29 page 21

Fresh Food Growers Farmers’ Markets Container Gardening Longview’s Farm-to-Table Restaurant

page 30

COLUMBIA RIVER

dining guide

Your Supplier for the Great Outdoors

Let’s go out to the ball game!

JOIN THE FUN AT

COLUMBIA RIVER READER Come in and let us help you

Get Geared Up for Summer Fun! Fishing & Watersports Marine Accessories Camping Equipment Outdoor Cooking & Smokers Full Service Bike Shop Archery & Hunting Gear Clothing & Footwear

Martini N ight

Monday, June 23

3 Martini

$ FREE

Souvenir martini glass First 100 fans Party deck ticket required www.bobsmerch.com

1111 Hudson St. • Longview, WA • 360-425-3870 Open Mon. - Sat. 9 am - 8 pm • Sun. 9 am - 6 pm

2 /June 15 – July 14, 2014 / Columbia River Reader

Cowlitz Black Bears playing the Kitsap BlueJackets 6:35pm

•BOMBAY SAPPHIRE •ABSOLUT VODKA •BLACK BEAR-Y SPECIAL SERVED ONLY ON THE PARTY DECK at Story Field, Lower Columbia College, Longview. To purchase (or upgrade to) party deck tickets, call 360-703-3195, order online at cowlitzblackbears.com, or pick up at Cowlitz Black Bears ticket office (at Story Field, off Olympia Way).

S

ummer is soon coming into full swing with baseball, berries and barbecue seasons upon us. It’s time for free outdoor concerts (see schedule, page 26), picnics, and the carefree mood of vacations, whether you travel afar or enjoy a “stay-cation.”

Taking advantage of all there is to do and see around the Columbia River region can make your summer a vacation without even leaving town.

Sure to be a big hit I hope everyone who loves martinis AND baseball will join me for Columbia River Reader Martini Night at the Cowlitz Black Bears game on June 23. Black Bears owner Tony Bonacci and I have been batting this idea around, so to speak, over several seasons and finally, all the bases are covered to make this a reality. The Reader is proud to be the first official sponsor of Martini Night.

While it may be the traditional beverage at ball games, beer is not everyone’s first choice and I look forward to sipping a nice, icy martini at the game. To get a martini, you’ll need a ticket to the party deck. If you already have a book of general admission game tickets or a reserved seat, simply upgrade at the box office by paying the price difference. Those

Sue’s Views

Summer: Martinis, fresh eggs and mountain art few extra dollars will be well worth it. Our bartender will be shaking only premium brands and the first 100 fans who imbibe will get to keep their commemorative glass as a souvenir.

Wouldn’t everyone want one? Corby has even promised to share the recipe for his favorite “Black Bear-y” martini.

ON THE COVER

Publisher/Editor: Susan P. Piper Columnists and contributors: Dr. Bob Blackwood Nancy Chennault Amy Fischer Nicole Kiffe Suzanne Martinson Kate Packard Ned Piper Perry Piper Alan Rose Kari Rushmer Ian Thompson Paul Thompson Production Staff: Production Manager/Photographer: Perry E. Piper Accounting/Editorial Assistant: Lois Sturdivant Editorial & Proofreading Assistants Kathleen Packard, Sue Lane, Michael Perry, Marilyn Perry Advertising Representatives Ned Piper, Manager (360-749-2632) Debi Borgstrom (503-261-0658) Sue Lane (360-261-0658 Columbia River Reader P.O. Box 1643 • Rainier, OR 97048 Website: www.CRReader.com E-mail: publisher@crreader.com Phone: 360-749-1021 Subscriptions $26 per year inside U.S. (plus $2.08 sales tax if mailed to Washington addresses).

White Ameraucana chicken at Teresa Bergman’s Castle Rock farm

by Suzanne Martinson Fresh egg by Suzanne Martinson Sweet peas and Parks

by Nancy Chennault Evangeline Rushmer at Northwest Trek by Josephine Rushmer Painting by Jennifer Cullings

Cover Design by

A delicious opportunity Andrea and Chris Horton, of Bowers Down in Longview, will be serving a wonderful “Farm to Table” brunch on Sunday, June 22. Check the details on page 20 and make your reservation.

Andrea is a very good cook and uses only fresh, local ingredients. This could be an ideal time to compare farm fresh eggs to the ordinary “factory eggs” Suzanne Martinson mentions in “Cooking with the Farmer’s Daughter” this month (page 5).

Heading to the Mountain On Saturday, June 28, we’ll be taking the CRR bus up the Spirit Lake Highway (SR504) for “Arts of the Mountain,” formerly known as “Arts and Vines” (page 21). This was a fun event on a very w a r m day last year, with a variety of artwork exhibited at several venues along the way. We plan to deviate off the official “Arts of the Mountain” itinerary and

squeeze in a wine tasting stop or two at wineries along the way. At 6:30pm, the band “Science” will play a free Music on the Mountain concert at Johnston Ridge, with the crater of Mt. St. Helens as a backdrop. It is a beautiful spot.

I was shocked when Jennifer Cullings, whose husband works there, told me the mountain draws something like 2,000–6,000 visitors per day during the summer. The vast majority of them travel from outside the area. Maybe we locals should all wake up, re-discover what we have here and appreciate this world-class attraction located right in our backyard.

We may have a few seats available on the CRR bus. Contact me for more details if you are interested in joining us (publisher@crreader.com).

Otherwise, we encourage you to gather a few friends to car pool and be part of the adventure.

Wishing you summer pleasures and a Happy Fourth of July.

Sue Piper

Columbia River Reader . . . helping you discover and enjoy the good life in the Columbia River region at home and on the road.

In this Issue

4

Letters to the Editor

5

Cooking with the Farmer’s Daughter: The Eggs and I

5

Bowers Down: Longview’s Farm-to-Table Restaurant

7

Book Review: Astoria / Bestsellers List

9

Miss Manners

10

Biz Buzz

11

My Slant ~ Why I compost

13

Cooking with the Farmer’s Daughter

15

Out & About: On the Hoof at Northwest Trek

14

Man in the Kitchen: Summer flavor year ‘round

16

From the Farm ~ Ranging Free: Happy Hens strut their stuff

17

Northwest Gardener: Container gardening

19

2014 Columbia River Farm to Table Guide / Farmers Markets

CRREADER.COM

20

Lower Columbia School Gardens

Access the current issue, Dining Guide and Columbia River Reader Past Issue Archives (from January 2013), under “Features, Selected new articles will be posted monthly in “Articles.”

21

Out & About: Arts of the Mountain

23

Where Do You Read the Reader?

Columbia River Reader is published monthly, with 13,500 copies distributed free throughout the Lower Columbia region in SW Washington and NW Oregon. Entire contents copyrighted

by Columbia River Reader. No reproduction of any kind is allowed without express written permission of the publisher. Opinions expressed herein belong to the writers, not necessarily to the Reader.

26-27 Outings & Events Calendar / Music Scene 28

Movies: Godzilla, Only Lovers Left Alive, A Most Wanted Man

29

Lower Columbia Informer ~ Parents and pirouettes in Prague

30

Columbia River Dining Guide

34 The Spectator ~ Miracle in the alley 34

What’s Up Under the Bridge: Port of Longview Columbia River Reader / June 15 – July 14, 2014 / 3

Letter to the Editor

From a book lover Cheers and applause to Karla C. Dudley for her article “Why I love paper” in the May 15 edition of CRR in which she describes how she prefers the printed (on paper) word over the digital.

Internal Medicine & Preventative Care Open Every Day for Your Convenience Holidays & Weekends Included Neal R.Kirkpatrick, MD, FACP, FACC

Richard A. Kirkpatrick, M.D., FACP

Welcome our newest providers

Unlike Karla, however, I do not own or have any use for an e-reader, though out of necessity I’ve had to read unobtainable books on my computer screen through the Internet, which is a wonderful convenience.

Columbia River Reader Print Submission Guidelines

Dr. Homayoun Saraf Rebecca L. Becker, MD, ABIM

Vlad Bogin, MD, ABIM

Women’s Health/Gynecology David B. Kirkpatrick, MA, MMSc, PA-C

Like her, I love “the sensory, tactile feeling of turning a page, the smell of ink on the paper, and the excitement walking into a library full of great stories.”

and

Charles Houchin, MCHS, RRT, PA-C

Zach Migel

Letters to the Editor (up to 200 words) are welcome. Longer pieces, or excerpts thereof, in response to previously-published articles, may be printed at the discretion of the publisher and subject to editing and space limitations. Items sent to CRR may be considered for publication unless the writer specifies otherwise. We do not publish letters endorsing candidates or promoting only one side of controversial issues.

Name and phone number of writer must be included; anonymous submissions will not be considered.

Still, I find it harder to concentrate and retain material read onscreen than on the printed page. The title of the article she quoted from, “Why the Brain Prefers Paper,” supports my findings. And as Karla eloquently puts it about reading a book as opposed to an e-reader, “I am presented with a landscape — left and right pages, eight corners and a constant awareness of the progress in the book as I turn pages.”

May there always be libraries and bookstores!

My thanks also to Suzanne Martinson for yet another journey to the Michigan farm life of her girlhood where her culinary skills began.

John M. McClelland Longview, Wash.

Unsolicited submissions may be considered, provided they are consistent with the publication’s purpose—to help readers “discover and enjoy the good life in the Columbia River region, at home and on the road.” Advance contact with the editor is recommended. Information of general interest submitted by readers may be used as background or incorporated in future articles.

Outings & Events calendar (free listing): Events must be open to the public. The arts, entertainment, educational and recreational opportunities and community cultural events will receive listing priority. See submission details, page 26. Businesses and organizations wishing to promote their particular products or services are invited to purchase advertising.

Stop by and Try Three Wheels Bryan Whetton, BA, PA-C

Karen L. Joiner, MSN, ARNP

CANYONVIEW CYCLERY Service is our Specialty

Physician Assistant Internal Medicine

We Accept Most Insurance Plans Elena Olsen, MD

Extended clinic hours:

Mon-Fri, 8am to 8pm Sat, 9am to 1pm Sun, Noon to 4pm

Carol Sayles, MSN, ARNP

1706 Washington Way, Longview

ON THE CIVIC CENTER

www.kirkpatrickfamilycare.com

Kirkpatrick Foot & Ankle 360-575-9161

Leanne Williams, MSN, ARNP

• American Board of Podiatric Surgery • Diabetic Foot Care • Ingrown Toenails • Heel & Arch Pain Mark Rawson, DPM, Podiatrist

783 Commerce Ave. Suite 120

• Foot Surgery • Fungal Conditions

BOTH BUSINESSES UNDER SAME OWNERSHIP 4 /June 15 – July 14, 2014 / Columbia River Reader

Bicycles Sales Service Repair

1051 14th Ave, Suite 120 Longview, Washington facebook.com/canyonviewcyclery • www.canyonviewcyclery.com

360-423-9580 Bev Search, RN, FNP, MA, ARNP

360-200-5550

• • • •

Everyone deserves music!

Piano Lessons A great investment in yourself or as a gift

Martin E. Kauble Longview, WA

360-423-3072

(www.kaublepianostudio.com)

technique • theory • performance

Farm to Table Food COOKING WITH THE FARMER’S DAUGHTER BOWERS DOWN

The Eggs and I Story & photo by Suzanne Martinson

M

other’s fried eggs arrived on our breakfast table smothered in bacon fat, the whites crispy at the edges, the yolk solid as stone. The smell of bacon and eggs overpowered whiffs of Eight O’Clock coffee, Wonderbread toast smothered in strawberry jam, and glasses of cold, creamy milk.

My proclivity for hard eggs comes to this: Mom dropped the eggs in the frying pan when Dad went out to the barn. She took them out when the milking was done ... an hour later.

After I married a city boy, I posed a question I never needed on the farm: “What do you mean, “Two eggs, over easy?”

Eventually, I learned to lightly sauté two eggs in a bit of butter, carefully turn them over, removing them from the nonstick frying pan before the yolks stopped jiggling.

If a yolk broke, the well-done egg was mine. To this day, my stomach roils when egg yolks pool over my plate.

On the farm, we knew where our breakfast came from — eggs gathered in Gram’s henhouse, milk from Dad’s Guernsey cows, premium bacon cured by Germans who cont page 8 had settled in Michigan.

Egg-cellent!

A dessert with a name like Floating Island has to be something special. For more than 30 years, Oeufs a la Neige niggled at my consciousness. I was inspired to try the recipe after visiting Teresa Bergman and her chicken coop in Castle Rock (see story, page 16).

Owners’ farm and other local growers supply Longview restaurant

A

Columbia River Reader

fter operating GyrosGyros, serving Mediterranean fast food at Three Rivers Mall for seven years, Chris and Andrea Horton moved their restaurant to Downtown Longview, where their longterm vision began to flourish. Located in the lower level of the Bowers Building at 1338 Commerce, it’s still GyrosGyros for lunch, transforming into Bowers Down at 5pm, serving only fresh, local food for dinner.

Chris and Andrea Horton at their “American Gothic” farm in Kelso, were they raise chickens, pigs and garden produce.

chickens from Woodland farmers and 12 locallyraised lambs.

After one year, Friday and Saturday nights are consistently selling out. The menu is adjusted on the fly, said Andrea Horton.

She cooks fresh from scratch each evening based on the number of reservations.

“We preserve a lot,” by freezing and canning, Andrea explained.

“We’re organic gardeners, ‘though not certified,” due to the expense. They make their own compost or buy organic compost.

“I don’t like saving it over. Everything we serve is fresh, unless I preserved it myself,” and it all comes from within 100 miles of Longview.

“Of course, we have little mobile fertilizing machines. They (the chickens) are raised free range style and don’t run off,” she said.

“They want to stay where the food is.”

My first attempt was disastrous. So I turned to a recipe in Our Favorite Desserts: Two Thousand Favorites from Home Economics Teachers. I first saw it when I was teaching the mysteries of eggs to junior high home economics students in North Bend, Oregon, years ago. The cookbook never let me down.

Chris described their dog, trained to keep predators away, as “perimeter patrol.”

Floating Island 2 cups milk 3 eggs, separated 1 /4 cup plus 6 tablespoons sugar 1 /4 teaspoon salt ½ teaspoon vanilla

“I feel they are making a sacrifice,” said Andrea, “but they have fulfilled their purpose. Those chickens would never have been hatched if they were not intended to be food.”

The animals are part of the family’s daily around-home life, but ultimately go to a USDA butcher in Sandy, Oregon. Andrea has reconciled her warm feelings toward the animals with the realities of killing them.

This stunning meringue dessert can be presented as a single serving or in a pretty glass bowl. Pacific Northwest raspberries make a colorful garnish.

Heat milk until film forms across the top. (We did this in the microwave, watching closely.) Beat egg yolks until bubbly; stir in one-fourth cup sugar and salt. Slowly add heated milk to egg yolks. Place milk-egg mixture over hot water and cook (we used a double boiler), stirring constantly until mixture thickens and coats a silver spoon. Remove pan from heat and place in a larger pan of ice water. Stir to cool the mixture quickly; stir in the vanilla. Pour into a serving dish and chill.

Shortly before serving, heat oven to 400º. Beat egg whites until stiff; gradually beat in remaining sugar, continuing to beat until very stiff. Drop from tablespoons into pan of hot water. Bake 10 minutes or until brown. Drain. Place on chilled custard (it will be the consistency of thick soup). Garnish with cherries (we used raspberries). Makes 5 – 6 servings. ~Elynore J. Wilson, Calumet High School, Chicago

Tips for making meringue

• Cold eggs are easier to separate.

• Egg whites are easier to whip at room temperature.

• Take care not to get even a speck of yolk in the with the egg whites. Yolks contain fat and fat prevents whites from whipping properly.

• Use stainless steel or glass bowls to whip egg whites.

Plastic bowls may have fat adhering to them.

• Meringues, an animal product, should be refrigerated.

“Sometimes, I honestly don’t know at 4pm if what I’m cooking will be done in time to make the menu,” said Andrea. “We want people to trust that there’s something for everyone.”

“We desperately wanted to do “farm to table” for a while,” Chris said, and were introducing it at Three Rivers Mall as daily specials, such as pork shawarma — thinly sliced pork with Mediterranean spices, griddle-cooked fast. “The pork was from our farm and that made it special.”

“Diners are very interested to hear about the source of food served,” he said. The Hortons’ five-acre farm, located above Carrolls in Kelso, supplies about 50 percent of the food Bowers Down serves for dinner, year-round.

Last year, the Hortons raised six pigs — each yielding 200 pounds of meat — and 150 chickens. They bought another 150

To most people, raising food on a small farm and running a restaurant sounds like very hard work.

“It seems huge,” said Chris, “but it’s not.

We’re lazy gardeners. We do the things that work. We don’t fight it. We’re not trying to grow things that are not cont page 31

Columbia River Reader / June 15 – July 14, 2014 / 5

Perfect

for the bride looking for something else

essi r p Become Lasting Im

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Imp ressio ns

Fi

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Make your dream a reality with unique style and stone combinations

s ’ e i r e l Va

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MAKE LONGVIEW BEAUTIFUL Cities across America are always competing for tourist dollars and Longview is no exception....one important step is to promote civic involvement and pride in the community.

We have an exciting opportunity to show our civic pride when Longview once again hosts the BABE RUTH WORLD SERIES in August, bringing many visitors to our community.

NOW is the time for everyone to work together to spruce up the areas that front our city streets.

During June and July

Nominate a Longview business for the

Mayor’s Award

BEST CURB APPEAL IMPROVEMENT

1329 Broadway Ste 208 Longview 360 501 6700

inc.

Diamond Lady Fine Jewelry Studio www.vdiamondlady.com

ife is The Good L in a even better air! h La-Z-Boy c day! urs to Pick out yo

Your only local

Comfort Studio

How it works: • Post “Before” and “After” photos on “Make Longview Beautiful” Facebook page.

• Visit the site and vote for the best example.

• The winner (determined by the most “Likes”) will be selected by a Civic Pride Committee of community members.

A company’s curb appeal helps attract customers, sends a message to passers-by about quality of products and services offered and projects an image of success and vitality to potential customers, other businesses and local residents.

There’s no need to spend a lot of money ... a general tidying up of the landscape, the addition of a few shrubs & flowers, Please do not place your a pressure washing of the sidewalk, or a fresh coat of paint recyclables in plastic bags. Place ... a small investment can go a long way to show civic pride. directly into your BROWN container.

For more information orrecycling to submit photos and vote,

visit the “Make Longview Beautiful” Facebook page.

www.mylongview.com

To serve you better, the City has compiled common information residents often request, plus created an easy way for you to communicate with us. Got a question? Just Ask Longview!

6 /June 15 – July 14, 2014 / Columbia River Reader

1413 Commerce Ave. Longview • 360-575-9804 M-F: 9:30–5:30 • Sat: 10 - 5 • Closed Sundays www.elamshf.com • Financing Available

Cover to Cover

Top 10 Bestsellers PAPERBACK FICTION

HARDCOVER FICTION 1.

Skin Game 1. The Boys in the Boat Jim Butcher, Roc, $27.95 Daniel James Brown, Penguin, 2. The Goldfinch $17 Donna Tartt, Little Brown, $30 2. Wild 3. All the Light We Cannot Cheryl Strayed, Vintage, $15.95 See 3. Behind the Beautiful Anthony Doerr, Scribner, $27 Forevers 4. The Son Katherine Boo, Random House, Jo Nesbo, Knopf, $25.95 $16 5. The Last Kind Words 4. Quiet Saloon Susan Cain, Broadway, $16 Larry McMurtry, Liveright, 5. Cooked $24.95 Michael Pollan, Penguin, $17 6. The Plover 6. Short Nights of the Brian Doyle, Thomas Dunne Shadow Catcher Books, $24.99 Timothy Egan, Mariner, $15.95 7. Any Other Name 7. Gulp Craig Johnson, Viking, $26.95 Mary Roach, Norton, $15.95 8. Delicious!

8. The Guns at Last Light Rick Atkinson, Picador USA, $20, Ruth Reichl, Random House, $27 9. Brain on Fire 9. William Shakespeare’s Susannah Cahalan, S&S, $16 Star Wars 10. Hyperbole and a Half Allie Brosh, Touchstone, $17.99 Ian Doescher, Quirk, $14.95 10. The Serpent of Venice Christopher Moore, Morrow, $26.99 PAPERBACK NON-FICTION

1. Gone Girl Gillian Flynn, Broadway, $15 2. Where’d You Go, Bernadette Maria Semple, Back Bay, $14.99 3. A Tale for the Time Being Ruth Ozeki, Penguin, $16 4. Beautiful Ruins Jess Walter, Harper Perennial, $15.99 5. The Circle Dave Eggers, Vintage, $15.95 6. Americanah Chimamanda Ngozi Adichie, Anchor, $15.95 7. Orphan Train Christina Baker Kline, Morrow, $14.99 8. The Burgess Boys Elizabeth Strout, Random House, $15 9. Life After Life Kate Atkinson, Back Bay, $18 10. Paris Edward Rutherfurd, Ballantine, $18

Brought to you by Book Sense and Pacific Northwest Booksellers Association, for week ending June 1 2014, based on reporting from the independent bookstores of Alaska, Washington, Oregon, Idaho and Montana. For the Book Sense store nearest you, visit www.booksense.com

HARDCOVER NON-FICTION 1. Capital in the Twenty-First Century Thomas Piketty, Belknap Press, $39.95 2. Everything I Need to Know I Learned From a Little Golden Book Diane Muldrow, Golden Books, $9.99 3. Tibetan Peach Pie: A True Account of an Imaginative Life Tom Robbins, Ecco, $27.99 4. Congratulations, by the Way George Saunders, Random House, $14 5. A Fighting Chance Elizabeth Warren, Metropolitan, $28 6. If This Isn’t Nice, What Is? Kurt Vonnegut, Seven Stories Press, $21.95 7. Think Like a Freak Steven D. Levitt, Stephen J. Dubner, Morrow, $28.99 8. Flash Boys Michael Lewis, Norton, $27.95 9. Astoria Peter Stark, Ecco, $27.99 10. Stress Test Timothy F. Geithner, Crown, $35

MASS MARKET 1. A Game of Thrones George R.R. Martin, Bantam, $9.99 2. A Dance With Dragons George R.R. Martin, Bantam, $9.99 3. The Name of the Wind Patrick Rothfuss, DAW, $8.99 4. I Know Why the Caged Bird Sings Maya Angelou, Ballantine, $6.99 5. A Clash of Kings George R.R. Martin, Bantam, $9.99 6. Ender’s Game Orson Scott Card, Tor, $7.99 7. Inferno Dan Brown, Anchor, $9.99 8. A Feast for Crows George R.R. Martin, Bantam, $9.99 9. The Catcher in the Rye J.D. Salinger, Little Brown, $8.99 10. Second Watch J.A. Jance, Harper, $9.99

CHILDREN’S INTEREST 1. The Fault in Our Stars John Green, Speak, $12.99 2. Looking for Alaska John Green, Speak, $9.99 3. Paper Towns John Green, Speak, $9.99 4. Minecraft: Essential Handbook Scholastic, $7.99 5. The Book Thief Markus Zusak, Knopf, $12.99 6. An Abundance of Katherines John Green, Speak, $9.99 7. Wonder R.J. Palacio, Knopf, $15.99 8. Eleanor & Park Rainbow Rowell, St. Martin’s Griffin, $18.99 9. The Giver Lois Lowry, Laurel-Leaf, $6.99 10. We Were Liars E. Lockhart, Delacorte, $17.99

CLIP AND SAVE for easy reference at your bookstore or when browsing at your local library, bookshop, e-book source or book-loving friend’s shelf.

BOOK REVIEW

By Alan Rose

Astoria: John Jacob Astor and Thomas Jefferson’s Lost Pacific Empire

By Peter Stark Harper Collins Publisher $27.99

I

n 1811, John Jacob Astor organized and outfitted two parties to establish a fur trading post on the coast of North America. One would go by sea around Cape Horn; the other, over land through the Rockies.

During the whole of Lewis and Clark’s perilous expedition (1804-1806), only one of their party died (of a ruptured appendix); more than half of those in Astor’s parties would die violent deaths, others would go mad, and most would nearly starve to death.

Peter Stark, author of numerous books on exploration and a contributor to Smithsonian and The New Yorker, has written a gripping account of Astoria’s founding.

Arriving in America in 1784 as a penniless youth from Germany, Astor would amass a great fortune from the burgeoning fur trade. The lustrous sea otter pelts could be bought for one dollar’s worth of trinkets from the

Lewis and Clark had it easy

Astoria constituted a tiny dot of “civilization” on this farthest, wild rim of the continent. The ports of China lay 12,000 miles across the Pacific. The ports of the United States lay 21,000 miles around Cape Horn—five times farther than Jamestown or Plymouth had lain from their supply ports in England…

Should the Astorians need to flee, they had no one to run to, and nowhere to hide. The remoteness and exposure were profound. The nearest reliable help lay at least a year’s journey away. ~ from Astoria: John Jacob Astor and Thomas Jefferson’s Lost Pacific Empire

Northwest Coast people and sold for the equivalent of one hundred dollars in China.

The leaders of his two parties were poles apart in personality and style of leadership. Captain Jonathan Thorn, a U.S. naval hero in command of the Tonquin, was decisive yet arrogant and uncompromising. His refusal to listen to those who understood the native cultures would doom him, his men and his ship.

Wilson Price Hunt, a businessman inexperienced in the ways of the wilderness, was a consensus builder, and his gentle hand would hold his

party together through the worst of their ordeals. Unnerved by reports about the Blackfeet and their penchant for torturing their captives to death, Hunt departed from Lewis and Clark’s established route. Instead, he set off to find a southern course through uncharted territory, guided by three trappers who turned out to be more unreliable than Google Maps. He and his party would become lost and nearly perish in the wintry mountains.

Stark’s book relies heavily on the journals of the survivors, which brings a you-arethere authenticity to the experiences.

The account of the Tonquin’s arrival at the Columbia River is harrowing to read.

Eight of its crew would drown, trying to find a way through the treacherous bar at the mouth of the great river.

This is history as it was lived, capturing the vision that propelled people into an uncharted future, and the price they paid for that vision.

••• Alan Rose, author of “Tales of Tokyo, The Legacy of Emily Hargraves and The Unforgiven organizes the monthly WordFest gatherings. He can be reached at www.alan-rose.com, at www.Facebook. com/Alan.Rose.Author, and www.

Facebook.com/WordFestNW.

Stark also provides a description of the sophisticated native cultures of that time. Enjoying an ample and protein rich diet (an estimated 300 million salmon ran in predictable patterns each year), their standard of living was in many ways superior to late-eighteenth century conditions in Europe and the U.S. For those of us in the lower Columbia region, there is the added enjoyment in learning about the men behind the place names we have grown up with, such as the tragic tale of John Day—At least he got a dam named after him.

July 1 • Cassava

1333 BROADWAY LONGVIEW

Columbia River Reader / June 15 – July 14, 2014 / 7

F i b re Fe d e ra l Credit Union offers $5,000 to Rainier nonprofits

To celebrate the grand opening of its new branch in Rainier, Oregon, the Fibre Federal Credit Union is holding a Facebook video contest benefiting non-profit organizations that support the Rainier community.

Non-profit organizations may submit a two-minute or shorter video on how they impact the community and why “Rainier Rocks.” Videos will be put to a vote through Facebook. Then, Rainier residents will receive a postcard with the top three nonprofits. Fibre Federal will pay to the chosen non-profits $5 for each card dropped off at the new branch for the final vote, up to a combined total of $5,000.

Videos may be uploaded via YouTube, Vine or Instagram and then submitted to the contest through facebook. Submissions will be accepted through August 29. For more information visit facebook.com/FibreCU or call 360575-5741.

The credit union began in 1937 when 63 Longview Fibre Company employees deposited a combined $315 for the purpose of making affordable loans to members. Fibre Federal Credit Union is now one of the largest credit unions in Washington and Oregon, serving 70,000 members. The new Rainier site will be its ninth branch. For more information visit fibrecu.com or call 360-423-8750.

Farmer’s Daughter

“They’re pullet eggs,” she said. Pullets are young chickens, and when they grow up, they lay larger eggs.

cont from page 5

Spoiled, I am. “Product of USA” labels on supermarket eggs don’t do it for me. I hunger for roadside signs that tout Farm Fresh Eggs.

Crack one and see: It takes up little space in the pan, its golden yolk stands tall, centered in the thick egg white, its thinner white a halo around the edge of the egg.

Signposts of freshness.

According to USDA size standards, weight per dozen eggs differs from size to size by 3 ounces. Small pullet to the rare Jumbo, that’s what we had on the farm, depending on which hen laid it.

Today, I usually bake using Large eggs.

As a girl, I’d toss in an extra pullet egg or two if I were baking meringues or angel food cake.

Break most mass-produced supermarket eggs into a pan and they spread like a runaway amoeba. Trying to separate the yolk from the white in an aged egg is difficult.

The yolk often breaks, and making a proper meringue is akin to pulling the proverbial camel through the eye of a needle.

Sometimes Aunt Norma had even smaller eggs, and she loved her “Banties.”

When you heard her talk about Bantam chickens, they were usually “Bantie roosters,” though Aunt Norma never quite explained how they produced eggs.

A farm education can only go so far.

An egg’s shell color depends on the breed of the chicken, and we had a choice on the farm, Gram’s for white shells, Aunt Norma’s for brown. When I taught home economics on the Oregon Coast, I’d crack open a brown egg to show the eighthgraders that eggs were “the same inside, and so are people.”

Speaking of sex, a hen doesn’t need a sweetheart to lay an egg; few eggs in the modern marketplace are fertilized.

On the farm, we were attuned to the seasons. The yellow yolk turned golden when the chickens were outside scratching for some of their food. When the snows came and the chickens were confined to their coop, the yolks were paler.

(Something similar happened to our cows’ cream — more golden when the animals were grazing on grass.)

In the Pacific Northwest, we typically see Grade AA eggs. There are specs for egg quality, but mostly the grade comes down to freshness. In most supermarkets, we can’t tell what state the eggs were laid in or in what month.

As a food editor in Pittsburgh, I once visited a huge egg operation. Hens lived in individual cages, feed moved

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I had to laugh when I saw ads for “freerange chickens” in the freezing Midwest.

Chickens aren’t the sharpest knives in the drawer, but few are silly enough to leave a warm coop for a frozen field.

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In my opinion, the industrialization of American agriculture may mean lower prices but often at the expense of the good taste and freshness I enjoyed as a farm girl. And I still miss Gram’s chickens scratching, clucking and pecking.

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My vegetarian brother-in-law does not eat eggs, and it’s not easy to find a cookie, pie or cake that I can make for him. He doesn’t make a big issue of it, but he asks about the ingredients when I offer him, say, my favorite yeast rolls.

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“Why are these eggs so small?” I asked Aunt Norma.

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As a 4-H girl, I learned to bake, and even at 12, I could see when it came to an angel food cake recipe, one dozen eggs wasn’t necessarily equivalent to another.

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past each chicken on one belt, eggs were carried away on another conveyor, manure disappeared on a third. The lights never went out. I’ve never worked in a factory, and these hens defined “hard-working.”

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1. DEAR MISS MANNERS: I have a friend who routinely brings tasty treats to work for me. Although I appreciate her generosity, these treats are routinely accompanied with an insult.

For example, today she gave me a piece of a loaf with icing on top but promptly advised me to scrape off the icing. It’s little nuggets of advice like this that lead me to think she thinks I am overweight. (I most certainly am not!)

However, I can’t reject her food because she often leaves it on my desk. How do I get her to stop insulting my healthy (but never gluttonous) appetite?

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GENTLE READER: It is unfortunate that the icing on your friend’s cake is an insult. But since the two are in direct contact, Miss Manners wonders, why, exactly, can you not politely reject the whole package?

Hand back the treat and say: “You are so right. It’s so kind of you to offer, but I really can’t.” If this makes your friend rethink her method of delivery, you will be in the happy position of having your cake and eating it too.

2. DEAR MISS MANNERS: How do I tell the person who is cutting my hair or cleaning my teeth that I don’t want to talk about my personal life?

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GENTLE READER: Keeping your eyes shut might alert them that you are tuned out. If necessary, Miss Manners recommends telling the hair cutter that you are blissfully relaxed. To the dental hygienist, you need only say a version of “Ummpphhh,” which will be recognized as the inability to hold a conversation when there are instruments in your mouth.

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3. DEAR MISS MANNERS: How much courtesy do I owe street solicitors?

I’m not referring to the homeless (for whom I feel compassion), but to salespeople who stop me as I’m going about my day and try to engage me in a conversation about some random product, service or cause they’d like to sell me.

I find the ambush sales-pitch imposing and rude. What I do now is to say, “No, thanks” without breaking my gait, and even then I feel a little guilty about being gruff.

However, in the scheme of things, I feel my response is more polite than the situation calls for. I would like to say, “Please don’t bother me,” but that seems disrespectful to a person who is just doing a job, albeit an annoying one.

I don’t think that accosting people, taking advantage of a natural tendency to avoid conflict, is a reasonable way to do business. I don’t like responding to it with more consideration than I’ve been extended.

I live in a major urban area and encounter tons of these folks. I’m sick of it. What’s your take?

GENTLE READER: Responding to rudeness with more consideration than has been extended is something of a guiding principle for Miss Manners.

She also knows that the alternative is ineffective: The people whom you wish to lecture are the agents, not the originators, of the approach. Far better to pass on with a “No, thank you,” as you are doing, leaving the would-be salesman without successes to report to his boss.

••• Please send your questions to Miss Manners at her website, www.missmanners.com; to her email, dearmissmanners@gmail. com; or through postal mail to Miss Manners, Universal Uclick, “I wonder if Miss Manners would 1130 Walnut St., Kansas approve of people freaking out City, MO 64106. and running the other way because I am about to cross their path? I think it is rude.

And it hurts my feelings.” ~ Smokey Man in the Kitchen’s Cat

Columbia River Reader / June 15 – July 14, 2014 / 9

Biz Buzz What’s Happening Around the River Biz Buzz notes news in local business and professional circles. As space allows, we will include news of innovations, improvements, new ventures and significant employee milestones of interest to readers.

Please email publisher@crreader.com to share the local buzz.

U n i t e d Way o f C ow l i t z a n d Wahkiakum Counties recently named Brooke Fisher as its Director of Community Resources, a position the organization considered ideally suited to her leadership skills, ability to develop donor and community support and collaborative working style. The 1998 Mark Morris graduate earned a b a c h e l o r ’s degree in hospitality at Central Wa s h i n g t o n S t a t e U n i v e r s i t y, later working Brooke Fisher in recruiting for five-star hotels and, for the past two years, project manager at KelsoLongview Chamber of Commerce.

Fisher will be coordinating the 2014 Sand Blaster 5k Fun Run and working on other fundraising, employee

workplace campaigns, sponsorships, and resource development and United Way programs. Prior to joining the United Way staff, Fisher volunteered extensively for the agency, serving on its Board of Directors and Executive Board. Upbeat about her latest career move, she said, “To work somewhere where your heart is — where your passion is … you can’t get much better than that.”

L owe r C o l u m b i a C o l l e g e h a s received an Economic Development Administration grant for $845,000 from the U.S. Department of Commerce.

The grant is part of a $1.7 million project to provide equipment for the College’s new Health and Science Building which will open this Fall. The Lower Columbia College Foundation is the sole provider of the match.

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Technology, Engineering and Math) and Healthcare and supports the region’s economic diversification goals. EDA funding will allow for all laboratories in the new building to be equipped appropriately, vastly increasing the relevancy of education and training, as well as expanding student capacity.

The 70,000 square foot, three-story brick facility, located on Maple Street, will house nursing and allied health, including a skills lab, medical assisting lab and a high tech patient simulation lab; Earth Science, Environmental & Ecological Science Labs and a community science center; chemistry, biology and physics labs, and a 140seat lecture hall. The new building will be LEED Silver certified and feature a partial green roof, a rain garden irrigation system and solar panels.

“What a remarkable asset for our community,” said LCC President Chris Bailey in a press release. “We now have a state-of-the-art facility which brings together under one roof our innovative and student-centered faculty in healthcare and science fields along with the latest technology and equipment to build a professional workforce to serve our community.”

ZoJo and Northwest Coffee Roasters is expanding its operation and just opened a second location at 931 Ocean Beach Highway, formerly One-Hour Photo Express. Initially, the store will employ three to six people and feature Katie Mahaney limited seating and a drive-thru window.

“It’s so important for people to be able to come in and take a break,” and enjoy the “quaint and beautiful,” character of ZoJo downtown, said general manager Katie Mahaney .

But people on the go can’t always stop by. “I heard non-stop from customers who loved ZoJo’s coffee but couldn’t make it into the downtown café. They kept asking, ‘Why don’t you have a drive-thru?’”

The atmosphere at the new location will be “a little more modern,” she said, but “will still have the feeling of community that is a big part of our business.” Besides coffee, Zojo’s menu includes local, organic, vegan and gluten-free options, along with breakfast sandwiches, homemade muffins and scones.

Mahaney and five others have owned ZoJo and Northwest Coffee Roasters since November 2013. The downtown location employs four, but customers there will see some new faces as employees for the new location receive their initial training downtown. “We want to maintain our quality at both locations.” Employees will start by learning “quality” downtown, then develop “speed” at the Ocean Beach location, she explained.

Plans call for installation of a commercial kitchen by year-end, an expanded menu and new space to seat 50–70. A third phase is anticipated to be in place by mid-2015, Mahaney added. “It’s a surprise.”

My Slant

What if everyone did as you do?

Why composting makes good sense

I

first began composting back in the 80s when we bought a new home.

Garbage pickup was in the wee hours on a Friday morning and we could never remember to put the can out. So we cancelled garbage service and challenged ourselves to see how little garbage we could produce.

We started dual composting bins, recycled everything that we could, disposed of meat scraps at work, and had a burn barrel for Kleenex and non-recyclable or non-compostable paper products. A couple times a year we’d load up 4-5 cans of garbage and take them to the dump.

One year, my husband obtained a load of “soil improver,” a waste product from a local paper mill. That’s what they called it. Turns out it was full of European beach grass seed. Thirty years later and it’s still a battle to keep the vile invasive from taking over my yard. Once it took over my compost bins, Be a I gave up. We were never good guest at about turning the compost and we needed something easier. your next

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After that, I just began burying food scraps in the garden and keeping a tarp over the top to keep the animals out. That worked fine until we moved back to Longview to care for my mother.

A worm high-rise Here we don’t have room for either a garden or compost bins.

So I bought a worm bin and that is my method of choice now. I love

my worms! And I love the ease of turning our food waste into something useful. I have one three-foot tower of five stacking trays that measure 16 inches square. It’s a “Worm Factory” made in Bellingham and it’s constructed for the worms to migrate upward as you add trays and food waste; you harvest the compost from the bottom.

In the fall, since we live on Lake Sacajawea, we have a bountiful supply of leaves. We grind them up with the lawn mower and they make the perfect complement to the “green” food waste going to the worms. If you don’t have leaves, shredded newspaper or dampened fiberboard egg cartons will also fill the “brown” requirement for keeping the worms happy and providing them with bedding material.

We think of the worms as doing the job of breaking down vegetable material, but in reality, it is millions of little microbes doing the dirty work. The worms feed on the microbes. It’s a magical process that can generate REAL soil improver in short order.

When our worm condo became insufficient for the amount of garbage we were generating, I made an additional worm bin out of two large Rubbermaid plastic storage bins like Jim and Nancy Chennault’s. She shared tips for constructing a worm bin in CRR’s October 2009 issue (now available at crreader.com, click “Features”).

I’ve had garbage pickup for a long time now so that is no longer my primary motivation for composting.

Why I compost 1. I cannot tolerate waste. It pains me to think of all the valuable resources being dumped into anaerobic tombs where they putrefy and release methane, a gas 20 times more damaging to the environment than carbon dioxide.

2. I find the process easy, clean and the resulting product better than anything I can buy in a bag.

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3. I have developed a genuine affection for my worms. When I am harvesting compost, I struggle to “save” every worm, a virtually impossible task.

4. I do it because I feel responsible. I am embarrassed and ashamed of our wasteful culture, and the daily mindless behaviors that are irreversibly altering this

Kate Packard working in the garden plot she rents in the City of Longview community gardens. This is her fifth year.

miraculous planet we have been given. In this country alone, we waste nearly 40% of all the food we produce. Getting food from the farm to our plates eats up 10% of the total US energy budget, uses 50% of our land, and gulps down a whopping 80% of all freshwater consumed in the U.S. And then we throw away 40% of it! It’s mind boggling. The EPA says that our leftovers are the single largest component of the waste stream by weight and cost us about a billion dollars every year to be rid of.

Your mother was right: Don’t take more than you can eat, and clean your plate!

Make a difference A long time ago I heard a message, maybe in church, asking, “What kind of world would it be if everyone did what you do?” I decided that I will not give in to the temptation of thinking that my actions don’t make a difference. I and my army of worms DO make a difference.

If you want to make a difference, too, call me for your own personal supply of red worms. I have plenty to share!

••• Kate Packard may be reached at 360423-2615. She enjoys singing in LCC’s community choir, gardening and cooking. She helps proofread CRR every month. Please blame her (not the editor) for any errors.

Columbia River Reader / June 15 – July 14, 2014 / 11

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LONGVIEW Post Office Bob’s (rack, main check-out) YMCA Fred Meyer (rack, grocery entrance) US Bank Fibre Fed’l CU - Commerce Ave Hometown Bank Monticello Hotel (side entrance) The Masthead Kaiser Permanente St. John Medical Center (rack, Park Lake Café) Cowlitz Black Bears box office LCC Student Center Mini-Mart next to Regents Indie Way Diner KELSO Heritage Bank Visitors’ Center KALAMA Fibre Fed’l CU Columbia Inn WOODLAND Visitor’s Center The Oak Tree CASTLE ROCK Castle Rock Exhibit Hall Four Corners General Store Parker’s Restaurant (rack, entry)

RYDERWOOD Community Center RAINIER Post Office Cornerstone Café Rainier Hardware (rack, entry) Just Fish & Chips (on Hwy 30) DEER ISLAND Deer Island Store COLUMBIA CITY Post Office ST HELENS Chamber of Commerce Sunshine Pizza Post Office Wild Currant Olde Towne (near Bemis Printing) Safeway SCAPPOOSE Post Office Road Runner Fred Meyer Fultano’s Ace Hardware ARK Real Estate CATHLAMET Cathlamet Pharmacy CLATSKANIE Post Office Wauna mill (parking area)

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Northwest Foods

MAN IN THE KITCHEN

Year-round summer

Story by Paul Thompson Photo by Perry Piper

G

ood food is enhanced by an attractive presentation.

A beautiful Caprese salad gets my mouth watering. The colors are pure and shining with a splash of olive oil and, if you choose, a dash of balsamic vinegar.

good idea; pesto cubes for use as

I purchased a couple of basil Caprese salad combines tomato and fresh mozarella cheese with basil. plants the other day at the local farmers’ market, Paul’s Pesto 2 cups packed fresh basil leaves and another two for my neighbor.

2 cloves garlic She’s a creative cook and gardener, 1/4 cup pine nuts and I’m certain to be rewarded 2/3 cup extra-virgin olive oil, divided later this summer. Those plants Salt and freshly ground black pepper, will transform into that beautiful 1/2 cup freshly grated Parmesan or Romano cheese salad and my favorite spaghetti Combine the basil, garlic, and pine nuts in a food sauce, pesto. processor or blender and pulse until coarsely While on vacation recently, I was chopped. Add 1/2 cup of the oil and process until reminded that fresh basil is not fully incorporated and smooth. Season to taste necessary to make a Caprese Salad. with salt and pepper. If using immediately, add all Off season, if you were forward- the remaining oil and pulse until smooth. Transfer thinking enough to make pesto the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and freeze it last summer, drizzle and drizzle remaining oil over the top. Freeze for some on the salad in place of fresh up to 3 months. Thaw and stir in cheese. basil and garnish with fresh greens of any sort. You can replicate this Note: Some cooks freeze pesto in ice cube trays, then store loose cubes in airtight container or zipclassic salad and enjoy its summer lock bag for later convenience. flavors year ‘round.

Paul Thompson grew up in Longview, Wash. He later moved to Oak Park, Illinois, and taught speech and drama at Chicago’s Wright College. Now retired, he lived in Sequim, Wash., for 10 years before returning to his hometown of Longview.

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1204 Broadway • Longview • lordandmccords@gmail.com 14 /June 15 – July 14, 2014 / Columbia River Reader

OUT • AND • ABOUT

R

esidents of the Pacific Northwest tend to take a lot of blessings for granted. We whine about rain, lament grey skies, and complain about deer munching our gardens. We battle squirrels and blue jays, rabbits and raccoons. We grudgingly vacuum sand from the car after a beach trip, only to fill it with dirt and fir needles camping the following weekend. We lament the way nature collides with us in the form of pollen clouds, rain showers, dirt and sand, leaves and bugs.

And then all at once, there is the cold beauty of a windswept beach, a watercolor sunset, a gloryfilled sun break on a wide river in the shadow of cliffs and mountains, and we’re filled again with the flooding pleasure of living in a place so green and lovely and teeming with wildlife.

On the hoof

Story by Kari Rushmer • Photos by Josephine Rushmer

Longview family heads to Northwest Trek

S

et in the backwoods of Eatonville, Washington, Northwest Trek is a 725-acre wildlife park, unique from the typical “zoo field trip” in that the animals live in an environment as close as possible to their natural habitat. Granted, I love a trip to the zoo as much as anyone – with intimate looks at exotic animals doing clever things on man-made jungle gyms, frolicking with plastic toys, sunning themselves regally on strategically-placed rocks. But there’s something pleasantly voyeuristic about observing an animal in its natural habitat...settling in, “Marty Stouffer-like” to become a part of the landscape.

These fresh-air moments are one of the great joys of life in the Northwest. And one of the great joys of parenthood is sharing them with my children. I relish the opportunity to revisit the field trip days of my youth. The pleasure in escaping the humdrum of routine is not lost on me, and leaving our schedule behind to jump in a station wagon bound for adventure sings a siren song to my inner 10-year-old self. It was in this spirit that our family recently journeyed Evangeline Rushmer, 4, hugs a stuffed wolf safely to Northwest Trek.

Northwest Trek visitor center.

Diverse population of native animals The property, purchased in 1937 by Dr. and Mrs. David Hellyer, was in ruins following a wildfire and excessive logging. Undaunted, the couple built a cabin, raised a family and patiently restored what they could. In 1971, they generously donated the land to Metro Parks inside Tacoma, envisioning it as a place where future generations could celebrate and learn from nature. It is now home to a diverse population of native animals, including bison, mountain goats, bighorn sheep, elk, deer, caribou, moose, lynx, cougars, coyotes, black bear, and an array of birds and wetland animals.

habitat. Zip line/challenge courses are available seasonally, but, much to the dismay of my older children, were closed during our visit.

Wild photo opps We arrived on a sunny, spring morning and were scheduled for an 11:00 tram tour. During the intervening time we took a self-guided walking tour through the predator habitat. My middle daughter, fancying herself a wildlife photographer, wielded my digital camera and captured some lovely photos (this page) of the lynx, cougar, red fox, bear, wolf and coyote going about their regular morning business. cont page 25

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The park includes several miles of paved paths and primitive nature trails. Interactive learning stations are interspersed along the trail, along with seasonal snack bars and informational displays. Scheduled “trailside encounters” allowed us a close-up view of a Great Horned Owl perched on the ranger’s gloved hand, and a beaver on a leash playing in a man-made pond. A guided tram tour winds through 435 acres of wildlife Columbia River Reader / June 15 – July 14, 2014 / 15

Fresh from the Farm

Ranging free

Happy hens strut their stuff Story and photos

by Suzanne Martinson

I

n the sunny glow of impending twilight, Teresa Bergman calls to her 17 chickens, “Come chick, come chick, come chicks!”

The fowl are an ever-moving rainbow of brown, rust, black and white feathers in the chicken yard outside their coop. They are not, however, moving toward their owner, meal planner and protector.

“You should see them when I have a handful of bread,” Teresa says with a laugh.

No living thing is care-free, and nobody knows that better than Teresa, whose family’s 2½ acres near Castle Rock is home to her well-known Cowlitz River Dahlias, plus an expansive half-acre of vegetables. She also grows herbs and a wide variety of succulents.

On Saturdays, she is a familiar face at the Cowlitz Community Farmers Market, where she sells plants and gives free advice.

Why chickens? They’re certainly not the smartest species on two legs. “I’ve always liked chickens,” Teresa says. Her mother had chickens. Her niece has two dozen hens. Their chickens are layers, not fryers.

Teresa Bergman with a basket of Farm Fresh Eggs laid by her 17 chickens on the family land near Castle Rock.

A wooden box attached to the chicken coop holds six wooden nests, and Teresa can lift a lid and gather eggs without even entering the hen house.

Atop the box is a big wooden sign painted by son Justin as a gift: Farm Fresh Eggs. Farm Fresh is her family’s answer to so-called specialty eggs, such as Eggland’s Best.

Above and on cover: This white chicken, an Ameraucana, rules the roosts. At 12 years old, she’s still laying — a rarity.

Compare hers with the attributes listed on the label on a plastic carton for “100% Natural” Cage Free eggs from the supermarket: Cage Free. (Check.) Raised Without Antibiotics (Check.) All Vegetarian Fed. This is where the Bergman eggs part company with most brands of wannabe “natural” eggs. Teresa’s hens like to scratch for a snack; if they latch onto a worm or a bug, they are no longer dining “vegetarian.”

Therein lies the secret of their tall, golden yolks and farm-fresh flavor, which this ex-farm girl once took for granted. Hens who lay storebought eggs “probably never get outside“ to scratch, Teresa says. cont page 24

McCrady Gives High Marks to Pacific Surgical Center Former Longview mayor Mark McCrady recently underwent a kidney stone procedure at Pacific Surgical Center. Chad Chesley, M.D., of Longview Urology performed the successful surgery, which McCrady called “the most positive medical experience of my life.”

“PSC is a first-rate facility, and they’re willing to pay to retain people who are experienced and well-trained,” McCrady said. “I was very impressed to say the least.”

In 2013, more than 3,000 surgical procedures were performed at Pacific Surgical Center. Of those patients who returned surveys, 98 percent like McCrady - were satisfied with the care they received.

Pacific Surgical Center is a state-of-the-art, outpatient surgical facility where all procedures are performed by board certified surgeons, often at a substantial cost-savings.

Common procedures include rotator cuff repair, knee arthroscopy, carpal tunnel relief, lithotripsy and ureteroscopy (kidney stone treatment), tonsillectomy, myringotomy (ear tubes), podiatry procedures, fracture repairs, and foot and ankle procedures.

Mark McCrady with PSC RN’s Kami Coleman (left) and Jessie Annett.

360.442.7900 625 9th Ave • Longview, WA 98632

Learn more at www.longviewpsi.com/psc 16 /June 15 – July 14, 2014 / Columbia River Reader

Northwest Gardener

Container Gardens for Small Spaces Even condo and apartment dwellers can get growing!

E

Story & Photos by Nancy Chennault

S

hopping the local farmers’ markets not only provides fresh seasonal vegetables and fruits, they are also a gathering of your friends and neighbors savoring the social experience as well as the selection. As much as you love the farmers’ markets, access to fresh vegetables and herbs within easy reach of your kitchen is an appealing concept.

valuating new varieties is one of the activities we enjoy at our Gardens @ Sandy Bend. This summer, Jim is comparing the vigor, productivity and overall performance of one of the newest developments in vegetable gardening…. GRAFTED tomatoes.

varieties. Some vegetables were developed especially for container growing, such as miniature carrots. Planting a salsa garden with peppers, tomatoes and cilantro can be fun. Or a collection of herbs destined for pasta sauces.

Find the sunniest spot on your deck, patio or porch.

Nancy Chennault’s grandson, Parks, at 2, loved to pick and eat Sugar Snap Peas growing within reach.

No room for a garden, you say? Believe it or not, you can grow a bucket of carrots or plenty of peas. Just put them in a pot! Container gardening is made to order for condos or a student sharing an apartment. The convenience of having “fresh” at your finger tips makes this an enjoyable way to garden.

Fill with a good organic soil mix, sowing your seed sparingly. Vegetables such as lettuce can be spaced within the container, leaving room between for the next succession of transplants (at left).

No room on the ground?

Look up! Suspending a basket of peas within reach (top photo) provides early summer goodness.

To m a t o e s , h e r b s a n d strawberries also work well as a hanging garden.

Decide what you would like to pick fresh. Choose “bush” or dwarf

Choose a container(s) to fit the area without crowding. Use old buckets, plastic or terra cotta pots. Anything that holds soil and has drainage holes will work. Even heavy duty cardboard boxes will usually last for one season.

Juicy berries of many strawberry varieties are developed to cascade over the edge of a container (page 18).

Newer varieties (Tristan and Tarpan) have hot pink blooms, adding a nice touch to your summer flower display.

Mighty ‘Matos have been available locally or online for the last couple of years. Jim’s task is to observe them side by side with t h e s a me v a r iet y o f a standard tomato.

Tiny plants arrived mid-April and have been transplanted to gradually larger pots for the last month. The tomatoes are showing vigor at this early stage. Jim will see if they are, indeed, more productive and disease resistant.

Fascinating additions to the shipment of plants from southern California included grafted melons, cucumbers, peppers and eggplant. A new line of Mighty Veggies?

NWG will report the final results this fall. Were they a success or failure?

Stay tuned.

cont page 18

ARK Real Estate has a new name!

We’d like to introduce you to Summa Real Estate.

You’re invited you to join us in our

GRAND OPENING June 25 • 3-6 pm

Come see our new office, enjoy delicious refreshments and a chance to win prizes!

We’re located at

1570 Columbia Boulevard St.Helens Oregon (across from the post office)

We look forward to seeing you!

Rhonda Holmsten Principal Broker Columbia River Reader / June 15 – July 14, 2014 / 17

Container Gardening

Let Kent keep you rollin’!

cont from page 17

Taking just a bit more room, a wine barrel planter can be home to blueberry plants (below). You will need at least two different kinds for the best fruit set, so make sure you have room for two wine or whiskey barrels.

Fair rates • Honest work

KENT’S CUSTOM DIESEL, INC FOR ALL YOUR DIESEL REPAIRS BIG RIGS, MOTORHOMES, PICKUPS TRAILER REPAIR ALL WELDING & FABRICATION

Be aware of water and fertilizer needs.

Because the roots of your crops are confined to a much smaller space than they would be in a garden,

2405 TALLEY WAY • KELSO, WA

Ph: 360-575-8884 FAX: 360-575-9835

WE A

Locally-grown Bedding plants & baskets, strawberries, raspberries, blueberries, green beans, rhubarb, honey, Walla Walla Sweets, Hermiston fruits & vegetables

Longtime local gardening maven Nancy Chennault and husband Jim Chennault operate The Gardens @ Sandy Bend in Castle Rock.

... also baked goods and crafts!

FARMERS MARKET Vendors welcome - 360-785-3883 OPEN Sat. 9-2 Tues 9-2 May-Oct Jrshamrockhill3@aol.com www.cowlitzfarmersmarkets.com

At 4 years old, granddaughter Ella could just reach the ripest blueberries in the wine barrel.

(Note the strawberries vigorously cascading over the edge.)

7th Ave. across from Expo Center Longview

check daily for soil moisture content and fertilize with a natural/organic fertilizer recommended for vegetables.

HAPPY HOUR Served all night on Tuesdays!

Enjoy your “mini-farm” this summer. It is rewarding to harvest your own crops and taste the freshest of flavors… so, so good!

$3 Cosmos $3 House Wines 13 shareable happy hour items on the menu

3225 Ocean Beach Hwy Formerly Parker’s Steak House

OPENING JULY 1

• Breakfast, Lunch & Dinner • 100-seat banquet room • Elevator

Through June 28, please dine downtown with us!

1203-14th • Longview

360-577-0717

Same Staff Same Great Food NEW expanded seating!

M-F 11–9 • Sat 4:30–9 • Closed Sun

18 /June 15 – July 14, 2014 / Columbia River Reader

“Movin’ on down the road!”

RESTAURANT & WINE CLUB

Meet me at my new location !

The Bistro

•••

Teri’s (formerly JT’s)

!

OPANE

LL PR LSO SE

WINE DOWN WEDNESDAY Half price bottles of wine Happy Hour food & drink specials served 5–6pm The Bistro can accommodate groups with up to 100 guests.

Email Trina for details: thebistrobuzz.com

Live music Thurs-Fri-Sat

1329 Commerce Ave. Downtown Longview Tues–Sat 5 pm ‘til . . . ?

Make your dinner reservations online at thebistrobuzz.com or call 360.425.2837

LOWER COLUMBIA 2014 FARM TO TABLE GUIDE

Community / Farmers’ Markets

FRESH FOOD GROWERS Castle Rock Nursery

(360) 274-8388 Michelle Scott 331 Buland Dr., Castle Rock, Wash.

Products: May/June: vegetable starts, shelling and snap peas Early August: cabbage, tomatoes, beans, squash (summer and winter), garlic, pumpkins, cucumbers, apples and pears.

All garden produce grown organically.

Venues: Cowlitz Community Farmers Market and directly from the nursery.

Hours: 9-5 Mon-Sat, Sun 10-3, subject to change.

Cawley Vineyards (360) 225-6305

Lanny and Jill Cawley Please call for appointment and directions.

Cawley@dishmail.net Products: Pinot Noir, Chardonnay, Pinot Gris, Gewürztraminer and Riesling

Crippen Creek Farm (360) 795-0585

Kitty & Don Speranza 15 Oatfield Rd., Skamokawa, Wash. theinn@crippencreek.com www.crippencreek.com Products: Eggs from pastured hens, pasture-raised broilers and pigs and grass-fed beef. Eggs available year round, chickens available in late summer, pigs and beef available in the fall (these must be ordered in the spring).

Goble Green Farms (503) 396-0503

Nicolai Cutoff Rd, Goble (Rainier) Oregon Pasture-raised eggs, fryers, turkeys and laying hens for sale.

By appointment only 1freerangechick@gmail.com

Island’s End Farm (360) 849-4324

Carol Carver 541 W. Birnie Slough Rd., Puget Island.

Cathlamet, Wash. islandsendfarm@gmail.com www.IslandsEndFarm.com Products: Vegetables and fruit, large variety, year-round greens (kales and collards), Asian vegetables and heirloom tomatoes. Ferments: Kimchi and sauerkraut. Grown in soil nurtured with organic practices for 30+ years.

Venues: Sold from telephone or email orders, Puget Island Market, River People (Astoria) Farmers Market and Cannon Beach Farmers Market.

Season/Hours: May - Oct, 10am - 5pm

Shulke Farm

(360) 274-7632

Joe & Debbie Shulke 2251 Delameter Rd., Castle Rock, Wash.

Products: Beef and chicken manure.

Taking orders in June and July for beef.

Custom haying.

Stockhouse’s Farm (360) 849-4145

Rob & Diane Stockhouse 62 W. Birnie Slough Road, Cathlamet, Wash. botman@centurytel.net www.Stockhousesfarm.com Products: Vegetables, veggie starts, cut flowers, eggs and guest cottage.

Venue: CSA, Two Islands Farm Market Hours: 3–6 pm Fridays Jun - Oct.

Watershed Garden Works (360) 423-6456

Scott & Dixie Edwards 2039 44th Ave., Longview, Wash. dixie@watershedgardenworks.com www.watershedgardenworks.com watershedgardenworks@facebook.com Products: Over 300 species of native plants. Wide variety of containerized edible and ornamental plants. Free range eggs, garlic, shallots, artichokes, tomatoes, basil, melons, fingerling potatoes, pickling cucumbers, peppers, french beans and many other crops grown without chemicals. Jams and jellies from Dixie’s commercial kitchen (Columbiana Foods).

Venue: Farm direct Season/hours: April- Nov. Tues-Fri 10–5, Sat 10–2.

Willow Grove Gardens (360) 423-3492

Michael & Ruth McKee 8561 Willow Grove, Longview, Wash. pumpkinpatchatatwillowgrove@yahoo. com Products: Salad greens, sugar snap peas, tomatoes, peppers, cucumbers, beans, onions, summer and winter squash, broccoli, cauliflower, cabbage, beets, carrots and many other kinds of produce.

Venue: Cowlitz Community Farmers Market, CSA, Farm direct, U-pick pumpkins Season: June 15–Oct. 15, call for hours

Youngquist Farms (360) 577-0504

Van & Judy Youngquist 6620 Willow Grove Rd , Longview, Wash. youngq@cni.net Fresh produce picked daily: Sweet corn (in season), green beans, slicing and pickling cucumbers, squash, cabbage, cauliflower and more. Pumpkin patch opens in October. No pesticides or GMO products.

Hours 10–6 daily. For availability info email youngq@cni.net or call Michelle 360-353-8382.

Note: There are most likely many other fresh food growers in the local area who sell from their farms. These are the ones who responded to CRR’s invitation to be listed here. To be included in future Farm to Table issues, contact publisher@crreader. com.

June 2014

Astoria Sunday Market Sundays • 10–3 thru Oct 12 Downtown on 12th, just west of Hwy 30, Astoria, Ore. Info: Cindi Mudge, 503-325-1010 Battle Ground Village Outdoor Market Saturdays • 10­–4 thru Sept 27 At Battle Ground Village SE 10th Ave & SE Commerce Ave Battle Ground, Wash. www.bgvillage.com Info: Jennifer Riddle 360-397-0334 Columbia-Pacific Farmers’ Market Fridays • 4–7 thru Oct 10 Downtown Long Beach, Wash. www.longbeachwa.gov Info: 360-642-4421 Cowlitz Community Farmers’ Market Tues and Sats • 9–2 thru Oct 7th Ave, Cowlitz Expo Center, Longview, Wash. www.cowlitzfarmersmarket.com Info: John Raupp 360-785-3883 Jrshamrockhill3@aol.com Downtown Bridge Market Sundays • 10–3 Parking lot on the corner of 15th and Broadway, Longview, Wash.

Info: Betty Erickson 360-957-2515 Goble Community Market 3rd Saturday • 9–2 June - Sept Additional days may be added Aug & Sept Goble Tavern parking area, Goble, Ore. Info: 503-396-0503 or goblecommunitymarket@gmail.com Items for sale must be handmade or farmraised.

Ilwaco Saturday Market Saturdays • 10–4 thru Sept 27 Port of Ilwaco, Ilwaco, Wash. www.portofilwaco.com Info: Bruce Peterson 503-338-9511

Puget Island Farmers’ Market Fridays • 3–6 59 West Birnie Slough Rd, Cathlamet, Wash.

Info: Rob and Diane 360-849-4145 Check us out on Facebook River People Farmers Market Thursdays • 3–7 June 19 - Oct 7 Downtown Astoria at 13th and Duane St, Astoria, Ore. www.northcoastfoodweb.org Salmon Creek Market Tuesdays • 11–3 July thru Sept At Legacy Hospital entrance 2211 NE 139th St., Vancouver, Wash www.salmoncreekfarmersmarket.com Info: Ann Foster, 360-574-5093 Thursdays • 3–7 July thru Sept 1315 NE 134th St., Vancouver, Wash.

Behind Biscuits Café St. Helens Open Air Market Thursdays • 2–9 Live music 6–9 at the Amphitheatre St. Helens Plaza, St. Helens, Ore. Info: christina.13nights@gmail.com Scappoose Community Club Farmers Market Saturdays • 9–2 thru Sept 27 E. 2nd Street (street closed during market), Scappoose, Ore. (between City Hall & Library - visible from Hwy 30) wwwscappoosefarmermarket.com Info: Bill Blank 503-543-3469 Woodland Farmers Market Fridays • 4–8 Jun 20 thru Aug 29 Hoffman Plaza, Woodland, Wash. www.woodlandfarmersmarket.org Info: 360-852-2670 or 360-903-9084

Get your yard & garden supplies at Swanson Bark!

Summer Hours M-F 8–5:30 Sat 8–5 Sun 9–4

360-414-9663

240 Tennant Way • Longview WA

Columbia River Reader / June 15 – July 14, 2014 / 19

Healthier Communities

GARDEN ADVENTURE

cider press, corn shucking (and grilling and eating), a hay bale obstacle course, veggie chopping and grilling, seed grinding, and listening to live music.

Students find fresh food tastier than processed

By Nicole Kiffe am a 7th grader at Huntington Middle School. I work in the HMS Garden, and I love it! The Garden Club meets every Wednesday from 1–3pm. Some of the things we do in the garden involve weeding, harvesting, and cooking.

Come see for yourself what school gardens are all about – you can help out or just look around. See our website lowercolumbiaschoolgardens.org for the summer schedule, or contact me by phone, 360-431-6725, or email: ianpaulthompson@gmail.com.

I

Weeding may not sound like much fun, but it is totally worth it when the harvest season comes.

So far we have planted thyme, carrots, ghost radishes, fruit trees, blueberries, squash, peas, tomatoes, and much more.

I love to graze while working around the garden. That is one of the advantages of working in the gardens: free food!

Of course, it requires lots of effort and (unfortunately) lots of chicken manure.

And another benefit of the gardens: the food is so much better than processed food from the store. You haven’t tasted a carrot ‘til you’ve tasted it fresh. We made a salad the other day that was to die for!

The lettuce, ghost radish, onion tops, and kale flowers were picked, washed, sliced, put into a salad, and eaten in about 15 minutes. Now, that’s fresh!

Also, kale chips are very popular in my family. They last about 5 minutes before they are gone. My mom and sister eat most of them, but hey, I can always bring home more. All of these fantastic experiences are just begging for you to try them. So come to the Garden Clubs and see for yourself.

•••

Kale Chips

Turn oven on to 400°F Spread a bunch of fresh kale to cover a 9x13 baking pan Drizzle with olive oil Sprinkle with sea salt Put in the oven Stir every 10 minutes until crisp (about 30 min. total) Enjoy!

Pictured below: Steve, the School Garden rabbit assigned the task of sampling produce

Megan Johnson, Joel Rogers, Daryn Rogers, Rachel Johnson, Emily Coordes, Aria Larsen, Eric Johnson, Connor McFarland, Julia Wilcox at Huntington Middle School’s garden.

Way better than recess!

School gardens growing strong

By Ian Thompson, Director Lower Columbia School Gardens

F

ormed in 2010, Lower Columbia School Gardens is a local nonprofit group that helps schools start and sustain learning gardens.

These outdoor classrooms are dynamic places where students can experience the natural world and become engaged in hands-on learning of science, math, nutrition, food cycles, environment, and ecosystems. Kids connect with real food and learn to treat their bodies and their world with care and respect.

Each of our 13 gardens operates a little differently; students have many opportunities to participate in garden life, depending on the site: •School Day: Once a week during the school day, staff and volunteers work with groups of students in the garden – planting, building, harvesting, cooking, exploring.

•Recess: Volunteers work with kids during the long lunch recess one day a week. We hear “This is WAY better than recess!” all the time.

•After School: The garden is open weekly after school for “Garden Club.”

Volunteers and students work, cook, eat, and socialize in the garden.

•Summer: Once a week at each garden, kids, families, and neighbors gather to water, tend the crops, harvest, cook and eat. Northlake Elementary is host to the School Garden Produce Sale, 10–1 on summer Wednesdays.

•Fall Harvest Festivals: This event is the culmination of the young farmers’ hard work and an all-day major celebration for the entire school.

Classes rotate through stations: apple

20 /June 15 – July 14, 2014 / Columbia River Reader

P.S. We rely on community support to provide these life-changing experiences to local kids and families. If you are of a mind to invest in a healthier community, now is a GREAT time.

All donations will be matched, up to $10,000, through a special grant from The Health Care Foundation. Send your check to LCSG, PO Box 1278, Longview, WA 98632 or donate online at the website (above).

FARM FRESH

3-course BRUNCH

SUNDAY•JUNE 22•11am

1338 Commerce. Longview

Join us!

Taste the Difference!

FRESH, LOCAL, ORGANIC FOOD • LIVE MUSIC • PRIZES Ham and Egg Pies OR Hotcakes with Huckleberry Syrup & Bacon • Mimosas • Coffee or Tea $20 incl tax & tip. Limited seating, reservations required. 360-577-5658

STIHL

Lithium-Ion battery powered products •Trimmer •Blower •Chain Saw •Hedge Trimmer Lithium battery & charger priced and sold separately.

360-425-6720 800-488-3127

FSA85 Trimmer $299.95

COWLITZ RIVER RIGGING - Fully stocked parts & service department 1540 Industrial Way • Longview, WA 98632 Mon-Fri 7am-6pm • Sat 8am-2pm

ARTS OF THE MOUNTAIN

OUT • AND • ABOUT

A weekend of art and adventure Mt. St. Helens to serve as tour’s scenic backdrop Columbia River Reader

O

ver the last few years, Alan Brunk, Jennifer Cullings and Kevlyn Hoisington were the ones attending most of the planning meetings for the annual art and wine tasting tour, Arts & Vines. So when it became apparent the event would need new leadership and a new direction this year, the trio accepted the passing of the torch.

“It made sense that we were the ones to pick up the ball,” said Cullings. “We wanted to bring fine arts to our ‘neighborhood.’”

The three, who all live in the Silver Lake and Toutle area, will be joined by some two dozen other artists showing their works June 28-29 in this year’s event, renamed Arts of the Mountain.

Original art, clockwise from top: Jennifer Cullings; Carol Boudreau; Mary Fortner; John Fox.

An array of artists — many of them working on site — will show their creations over the two-day, five-venue event. The public is invited to view woodworking art, ceramics, watercolors, pastels, oil and acrylic paintings, jewelry, photographs, stained glass, glass lamp beads and more. The atrium at Coldwater Science and Learning Center will be filled with music both days and food vendors are currently being recruited.

Although wine tasting will no longer be part of the event, Mt. St. Helens Cellars and Harmony Wines are expected to be open as usual on tour days. cont page 22

If You Go

Arts of the Mountain Saturday & Sunday, June 28 & 29 10am – 6pm You will find fine arts, music and food at five venues along the Spirit Lake Highway (SR504) from Castle Rock to Mount St Helens.

Maps will be available online at artsofthemountain.org and at Mt. St. Helens Motel, Castle Rock (Exit 49) prior to the event. Watch for directional signs to each venue.

Venues include: The Silver Lake Grange, Mount St Helens RV Park (formerly Silver Shores), Twosome Art Gallery, Hoffstadt Bluffs Visitor Center, and the Science and Learning Center at Coldwater.

A wide array of talented artists will be working in a variety of mediums and styles. Don’t miss this amazing event, that concludes near the top of Mount St Helens!

JULY 25, 26, 27 • 2014 FINNISH AMERICAN FOLK FESTIVAL NASELLE, WASHINGTON USA EXHIBITS ~ LECTURES ~ MUSIC ~ DANCE ~ FOOD WORSHIP & CLOSING CEREMONIES ON SUNDAY

Musical conclusion As an added bonus on June 29, enjoy a concert by “Science,” part of the Music on the Mountain summer concert series presented by the Mt. St. Helens Institute and others on the last Saturday in June, July and August at the Johnston Ridge Observatory (see ad, this page).

Columbia River Reader / June 15 – July 14, 2014 / 21

McThread’s Wearable Art Boutique

Specializing in one-of-a-kind fashions and jewelry

JULY EXHIBIT

Arts of the Mountain cont from page 21

Arts of the Mountain is a juried show and draws artists from the Broadway Gallery, Columbian Artists, the Artisan Guild and ARTrails of SW Washington, along with a few “ad hoc” participants.

Cookie King

“This is great for them,” Cullings said of the unaffiliated artists. “They’re local artists who haven’t (yet) found a venue.”

Artist’s Reception July 3 • 5:30–7:30pm

One stop is Twosome Art Studio, featuring Alan Brunk’s paintings

Jewelry

and pen and ink art, located 200 yards off Spirit Lake Highway.

“It’a s studio that any artist would die for,” Cullings said. “It’s well worth the little jog off the highway.”

Organizers will accept additional artists, food vendors and musicians up to the Photo by Rhonda Archer last minute, Cullings said, but the sign-up deadline for inclusion in the printed map has passed. For information, call Kevlyn Hoisington at 360-274-6684. For a downloadable application, visit artsofthemountain.org.

The Broadway Gallery www.the-broadway-gallery.com Alabaster Sea Turtle

by Member Lee Boone

Audrey’s Fabric Notebook by Member Audrey Hoffman

1206 Broadway, Longview Open Tues–Th 11am–5pm Friday 12–6pm

360-261-2373

Oriental Box by Member Mary Kohlschmidt

Your Local SW Washington Artist Co-op

cont page 33

JUNE 2014 Featured Artists:

Barbara Wright, Mixed Media Painting Beth Bailey, Small Paintings Broadway Gallery Student Art

JULY 2014 Featured Artists: Bonnie Blake, Jewelry Dennis Blake, Photography Lola Dennis, Landscapes

Meet the Artists and enjoy live music and refreshments on the First Thursday of each month 5:30 P.M. to 7:30 P.M.

www.mcthreadswearableart.com

360-577-0544 • 10am - 5:30pm • Mon - Sat 1418 Commerce Longview, WA • Across from Elam’s Home Furnishings

Tickets at 22 /June 15 – July 14, 2014 / Columbia River Reader

www.stageworksnorthwest.org

Where do you read

THE READER? WHERE DO YOU READ THE READER? Send a photo showing where YOU read the Reader (highresolution JPEG to Publisher@CRReader. com). Note: If sending a cell phone photo, choose the largest file size up to 2 MB.

Jolly good!

Lake Oswego, Oregon, resident Jim Rathbun along the River Thames in London in May. Note the Tower of Big Ben in the background. Jim is the CRR friend who first suggested “Where Do You Read the Reader,” several years ago. It has since become a very popular monthly feature. Thanks, Jim!

Include name and city of residence.

Thank you for your participation and patience. Keep those photos coming!

Greetings from Kyoto, Japan Kelso residents Larry and Veryl Anderson, Kelso, Washington, visiting their Czech exchange student, Hana Glisnikova, who is studying in Japan.

No rain in Spain

In front of The Church of La Sagrada Familia, Barcelona, October 2013.

Clockwise, from left: Denise and Ken O’Hollaren, Jackie and Allan Erickson, Amy Baker and Dave Spurgeon.

360-577-7200

Columbia River Reader / June 15 – July 14, 2014 / 23

Kelso Kiwanis Fireworks

Bring in this ad for 10% off a purchase of $50 or more!

Come by our booth right behind Red Canoe Credit Union in Kelso.

By supporting Kiwanis you are supporting children’s programs throughout Kelso and Cowlitz County.

Eggs

cont from page 16

Free-range? “I guess they qualify,” she says, laughing.

Are they fresh?

Eggs deteriorate with age. When fresh, the yolk is centered within the shell, surrounded by the egg’s thick white (albumen), then thin white. As the egg ages, the membrane supporting the yolk weakens. Eggshells are porous, and in the large end of the egg, the air pocket becomes larger.

When you buy eggs in the supermarket, you can’t tell where they were laid — or when. But you can test whether an egg is fresh: Gently put the egg in a pail of water. A fresh egg will drop to the bottom of the pail.

An old egg will stand upright or even float.

Does this mean a rooster in every hen house? Not likely in mass-produced egg operations, and some years ago Teresa herself, who buys only hens, got a surprise.

Chicks are notoriously difficult to sex (she says many more roosters than hens are hatched), and inadvertently she had one rooster, although he “didn’t seem to be doing anything.

Roosters usually hop on the hens.”

What’s “natural,” anyway?

Today, many eggs Six of Teresa Bergman’s hens shared the same nest to lay these eggs. meet the Certified One day she discovered a broody hen, sitting on eggs Humane standards for the hens’ nutritious diet without antibiotics, to keep them warm so they’d hatch. The hen resisted shelter, resting areas and sufficient space. One criterion seems leaving her nest, and soon 15 chicks were on the prowl. questionable: “the ability to engage in natural behaviors.”

Outside, “I found a second hen with 13 more!” cont page 25

You’re invited to Cowlitz Black Bears Non-Profit Night Wednesday, June 18 6:30 p.m.

Come enjoy “Baseball... the way it used to be.” Ticket sale proceeds help support United Way of Cowlitz and Wahkiakum Counties and its 23 local agencies.

Prizes will be awarded throughout the game ... win goodies, apparel, & much more!

SPECIAL PRICE $20 for 4 tickets Advance tickets available at the United Way office or Complete Physique Anytime (in Kalama) and at the box office on game day.

Cowlitz & Wahkiakum Counties 1338 Commerce • Suite 201 Longview, WA 98632 • 360-423-5320

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24 /June 15 – July 14, 2014 / Columbia River Reader

Banking made easy

Eggs

cont from page 24

Still, she’s in the egg business, not the chick business, but Teresa says she misses having a rooster around. “They make such comforting sounds. When they’re growing up, you can hear them learning to crow.”

Trouble on the prowl Not all surprises are pleasant. This spring four hens were taken by predators, “preditized,” if you will. Three headless bodies were found inside the coop near the entrance. Teresa believes that was an owl at work. A raccoon probably took the fourth. “They didn’t take the old chickens — they grabbed the young ones,” she laments. “Maybe the old ones were smarter.”

At least the predators didn’t get the beautiful, white Ameraucana chicken, who preens and pecks and produces an occasional lovely green egg. “She is 12 years old, amazing for a hen to live that long,” she says. “She gets to bed earlier.”

Eagles are also a threat, and dogs are a disaster. Several years ago, a neighbor’s dog killed a dozen chickens, leaving the bloody evidence in its own yard. “What should we do?” the neighbor asked.

“Keep your dog locked up,” Teresa said.

The neighbor paid for the chickens, but not enough to make up for loss of eggs.

On our May visit, four fluffy chicks selected by grandson Dakota were poised to be added to the laying roster.

They jostled in a big blue box with pine shavings, water and feed.

Crowded delivery room A hen may be savvier than we think.

Rather than lay her egg in an empty nest, she’ll use one her sister hens chose, on the chance another will do the brooding. In these close quarters with nice smelling pine bedding, two hens might squeeze in together. In one nest, Teresa found six eggs, another had two. A few days later, 10 in one nest.

There are no vacation days, though a molting hen does not lay while she’s losing her feathers and getting new ones. Each morning Teresa lets them out to scratch, and many love dirt baths.

As sunset approached, one by one, a chicken, then two, then three, walked up the ramp into the coop, where they claim the highest rafters in the henhouse to roost for the night. All Teresa needed to do was close the door until morning.

Some rumors we’ve heard about chickens are true. There is a “pecking order.” When the chicks join the flock, they will be at the bottom of the order,

NW Trek

cont from p. 15

Some animals, like the fox, snoozed inconspicuously in sunny corners. Others, like the lynx and the cougar, were stalking about as if walking the runway for us. I noticed, appreciatively, the metal sleeves placed midway up IF YOU GO the tree, designed to prevent the Northwest Trek animals from climbing up and making 11610 Trek Drive East, Eatonville, their escape. Our very loquacious Washington and knowledgeable tram tour guide pointed out that predator escape has Open daily at 9:30am through been an occasional problem in the October 5th. Until June 28, it past. Imagine the delight for a wily closes at 4pm Mon-Fri, 5pm Sat predator who finds itself privy to a and Sun. From June 28 through veritable smorgasboard of relatively Sept 1, the park closes at 6pm. The tame and confined wildlife snacks! last tram leaves at closing time and the admission gates close, but the Iconic meat market park remains open for another 90 And speaking of wildlife snacks, don’t minutes for the last tour. miss a stop along the way at Stewart’s Meats in Yelm off State Route 507.

Driving directions: From I-5 north: Stewart’s may not look like much, but Take Exit 111 and go east on SR it is a destination in itself. To those 510 for about 16 miles to Yelm, in the know, it has an almost iconic where SR 510 becomes SR 507. status in the world of northwest meat Continue straight through Yelm markets. on SR 507 for about 3 miles until A family-owned business, operating since 1933, Stewart’s specializes in locally raised meat and is renowned for their secret family recipes. The shop, with its weathered plank floors, kitschy signs and ancient smoky smells, looks the part of a 100-yearold butcher shop. But behind the meat counter are the most beautifully marbled, pristine and artfully arranged selections of meat.

Even on a Monday afternoon, the small shop was bustling with activity, such that we had to “take a number” in order to purchase our pepperoni sticks and smoked sausage.

reaching McKenna. Turn right at the first stoplight onto SR 702.

Travel for 10 miles on SR 702 At SR 7, cross at the blinking light and turn right onto Eatonville Cut Off road. Proceed until reaching SR 161 at Barney’s Corner. Turn left onto SR 161. Northwest Trek is about 2 miles north on the right side of the highway.

The proof of Farm Fresh Eggs is in the eating. Bergman eggs taste of new life and country living. The eggs’ golden yolks stand up jauntily, centered in the thick white. They ask to be the centerpiece of a meal.

Husband Larry is the master of the farmfresh omelet, and his Eggs Benedict were welcomed on Mother’s Day, and may show up on Father’s Day with dad again at the range. The Bergmans’ blended family numbers four children and seven grandchildren, spread from Phoenix to Castle Rock.

Editors note: Girls! Girls! Can’t you two just get along?

June Special

Admission Adults $19.75 Seniors (65+) $18.25 Youth (5 –12) $12.25 Tots (3 – 4)$9.25 Age 2 and under FREE

A treasure trove of holiday-worthy cuts of meat in a faded country smokehouse. Mountainous half-ton bison viewed from the relative comfort of a tram car. Standing ankle deep in rain-soaked turf soaking up a moment of blazing sunshine between drifts of clouds. Perhaps the true beauty of the Northwest lies in its contrasts. And, let’s face it, all that green sure looks bright and beautiful against a backdrop of gray skies. controlled by the veterans. “The oldest chicken is the queen of the flock,” Teresa says.

Make a day of it As the saying goes, “getting there is half the fun.” Drive through Centralia on your way north, allowing time for antique shopping and lunch at McMenamin’s Olympic Club. The road to Eatonville is overflowing with breathtaking “Oh! Look, Mom!” views of Mt. Rainier. On your return trip, travel down Old Highway 99 to I-5 for a fun look at the Alpacas of America farm.

••• Kari Rushmer lives in Longview, where she enjoys home-schooling her three children. She earned a BA degree from University of Puget Sound, majoring in English with an emphasis in creative and professional writing.

She says she is the much maligned older sister of Erin Hart who also writes for CRR, and who clearly has a reckoning coming after tattling to CRR’s editor about Kari’s childhood “mistreatment” of her.

Teresa likes to pack her cartons of brown, tan, pastel blue and green eggs in a checkerboard pattern. A summer fashion statement, indeed.

As for me, I’m putting Teresa Bergman’s Farm Fresh Eggs at the top of my pecking order.

••• Note: Teresa Bergman welcomes visitors to the family farm at 100 Chapman Road, off West Side Highway in Castle Rock. For details visit dahlias4U.com or call 360-751-1280.

Suzanne Martinson, a retired Pittsburgh food editor, grew up on a Michigan farm.

Her grandmother and aunt supplied the family with free eggs. Gram’s white chickens laid white eggs, Aunt Norma’s laid brown.

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1150 Vandercook Way Longview, WA

360-577-8950

Columbia River Reader / June 15 – July 14, 2014 / 25

at

he

Outings & Events

Performing & Fine Arts Music, Art, Theatre, Literary

SUMMER CAMP

June 30-July 26 “Training for the Art of Acting”

with Jon-Erik Hughes Hegstad and Julisa Smith ~ Individual instruction in all areas of curriculum Grades 6–8 1–5pm Grades 9-12 8:30–12pm $250 per student, includes headshot, T-shirt and opportunity to see the summer melodrama. Register at: stageworksnorthwest.org

Live Music Scene around the River For music schedule, go online or call the restaurant or bar

FIRST THURSDAY Downtown Longview JULY 3 McThread’s Wearable Art / Lord & McCord ArtWorks Grand Re-Opening Cookie King, jewelry Artist’s Reception 5:30–7:30pm.

1206 Broadway • 360-261-2373 mcthreadswearableart.com

JULY 10

(Note: First Thursday observed at these galleries 2nd Thurs, July only) Broadway Gallery Artists reception, 5:30-7:30 pm.

Music by John Crocker 1418 Commerce www.the-broadway-gallery.com

The Bistro 1329 Commerce Ave, Longview 360-425-2837 • Music Thurs 6–9; Fridays 6–10, Sats 6–9 thebistrobuzz.com

Broderick Gallery Artists reception 5–8 pm 1416 Commerce www.broderickgallery.com

The Birk Pub & Eatery 11139 Hwy 202, Birkenfeld, Ore 503-755-2722 • thebirk.com

Longview Outdoor Gallery 1200-1300 blocks, Commerce Ave. Free lighted, guided sculpture tour

by LOG board member, 6pm. Meet at Broadway Gallery.

Cassava 1333 Broadway, Longview 360-425-7700 Live music first Friday. Check Facebook.

Flowers ‘n’ Fluff 45 E. Col River Hwy, Clatskanie, Ore. 503-728-4222 Live Music Friday evenings clatskanieflowersnfluff@gmail.com

Teague’s Interiors 1267 Commerce Chalk paint demonstration 5:30-7 pm

Broadway Gallery Artists co-op June: Student Art in the Times Square room; Barbara Wright (paintings), Beth Bailey (small paintings); July Dennis Blake (photography), Bonnie Blake (jewelry), Lola Dennis (landscapes). Mon-Sat 10-5:30. Artist reception July 10, 5:30-7:30pm.

Music by John Crocker. 1418 Commerce, Longview, Wash. 360-577-0544.

Broderick Gallery Fine contemporary art from England, Cuba and South America, along with George Broderick’s and other artists’ paintings.

Tues-Sat, 10am–5pm or by appointment. 1416 Commerce, Longview, Wash. Info: 503-7035188. www.broderickgallery.com Koth Gallery Summer Reading program during June and July. See Outing & Events recreation column. Mon, Tues, Thurs 10-8, Wed 10-5, Fri 10-6, Sat 12-5. Longview Public Library, 1600 Louisiana, Longview, Wash. 360442-5300.

The Three Musketeers June 13-15, Longview Theatre, Fri, Sat 7:30, Sun 2:30. For this CAST (Children’s After School Theatre) performance students have been taught onstage combat. Tickets at the box office only. Cash or checks. 1433 Commerce, Longview. Info: 360-431-7485.

Hansel and Gretel - Missoula Children’s Theater Auditions June 23, 10am, students grades 1–12. Performances Sat, June 28, 3 and 5:30pm. Adults $12, students/seniors $7.

Columbia Theatre for the Performing Arts, 1231 Vandercook Way, Longview, Wash.

Audition or ticket information: call 360575-8499 or stop by the box office, Mon-Fri 11:30am-5:30pm.

Young Musicians Summer Camp Presented

by Southwest Washington Youth Symphony Association. Mon-Fri, June 23-27, Lower Columbia College, Rose Center for the Arts, room 102, 1600 Maple St, Longview, Wash.

Registration deadline June 21. Info: Kurt Harbaugh 360-430-1978 or Dick Uthmann 360-430-7283.

Art in the Park Sat, Aug 16, 10–5. Hemlock Plaza, Lake Sacajawea Park, Longview, Wash.

Fine handcrafted art in its many forms: paintings, photography, jewelry, pottery, fused glass, etc.. Artist spaces still available. Info: Mary Fortner 360-274-5844 or email maf43@ comcast.net. Vendor and artist application at www.columbianartists.org or Broadway Gallery, 1418 Commerce, Longview.

LCC Gallery at the Rose Center Exhibit by Li Tie, July 8-Aug 30. Opening Reception July 8, 4-6 pm. Gallery hours: Mon-Tues 10am-6pm, Wed-Fri 10am-4pm. Lower Columbia College, 15th & Washington Way, Longview, Wash.

360-442-2510.

AUXILIARY

We’re Fundraising with

McThreads Wearable Art Through June: June Trusty (jewelry); July 1-31: Cookie King (jewelry), Artists’ Reception July 3. OpenTuesThurs 11-5, Fri 12-6pm. 1206 Broadway, Longview, Wash. 360-261-2373.

Teague’s Interiors Chalk Paint 201 Workshop Sat, June 28 1–3:30pm. 1267 Commerce Ave, Longview, Wash. Info: 360-636-0712.

General selection available Columbia River Reader’s office 1333 - 14th Ave. Longview, Wash.

Mon-Wed-Fri • 11- 3pm Special orders or info: 360-261-0658

Tsuga Gallery Fine arts and crafts by more than 30 area artists. Thurs-Sun 11–5. 70 Main Street, Catlamet, Wash. 360-795-0725.

Goble Tavern 70255 Col. River Hwy, Rainier 503-556-4090 • gobletavern.com The Mansion 420 Rutherglen Rd, Longview 360-425-5816. rutherglenmansion.com Fri 5-7 pm Winetasting Buffet $25 Porky’s Public House 561 Industrial Way, Longview 360-636-1616 facebook.com/pages/Porkys-CafeLounge/11041404898298

To find where your favorites are playing: Raeann raeannphillips.com phillipspettitr@facebook.com Avi avimuzo.com avimuzo@facebook.com Fred Carter FredCarterLive@facebook.com or www.fredcarterlive.com

To list your music venue here, call Ned Piper, 360-749-2632

13 Nights on the River St. Helens, Ore.

June 19 Ray Gordon June 26 Mosby July 3 Lewi Longmire July 10 Gator Nation July 17 Jeff Trappe Flamencan Troupe Conjuncto Alegre Band July 24 Patrick Lamb July 31 Hit Machine Aug 7 Set in Stone Aug 14 Michael Allen Harrison Aug 21 Sweetwater Aug 28 Cooper and the Jam 6–9pm Thursdays, St. Helens Columbia View Park, Olde Town, St. Helens, Ore. Info: 13nightsontheriver.org

26 /June 15 – July 14, 2014 / Columbia River Reader

FREE OUTDOOR CONCERTS

Concerts at the Lake

Longview, Wash.

July 10 Folsom Prism Johnny Cash tribute July 18 Shake It Up Cars tribute/70s-80s Rock July 25 Elliot Randall & the Deadmen Americana / Country

July 31 The Twangshifters

Hot Summer Nights on the Plaza • Woodland, Wash.

July 11 Rode Hard

Classic country & rock

July 18 Mojo Blasters Blues July 25 Stifler Contemporary, high energy rock

Aug 7 Daniel Kirkpatrick & the Bayonets

Aug 1 Silver Rose Country rock Aug 9 Pull for Fire Guitars, vocals, drums

Aug 14 Ants in the Kitchen

Aug 15 Half Step Down Blues

Rockabilly / Blues / Rock ‘n’ Roll Original singer songwriter / Rock ‘n’ Roll Blues /Soul / Rock ‘n’ Roll

6–8pm Thursdays, Martin’s Dock, Lake Sacajawea Park, Longview, Wash.

Bring blankets, low-backed chairs.

Picnics OK, food available. No alcohol.

Info 360-442-5400.

7–9pm Fridays, Hoffman Plaza, downtown Woodland, Washington.

Bring lawn chairs. Alcohol-free. Info: revitalizewoodland.org

Outings & Events

Recreation, Outdoors, Gardening History, Pets, Self-Help Cowlitz County Museum Special Exhibit Badges, Bandits and Booze, a history of Law Enforcement in Cowlitz County. Open TuesSat from 10 am-4 pm. 405 Allen St, Kelso, Wash. www.cowlitzwa.us/museum.

River Life Interpretive Center in Redmen Hall. Open noon-4pm, Thurs-Sun. 1394 West SR4, Skamokawa, Wash. For info call 360-795-3007.

Wahkiakum County Historical Society Museum Extensive logging, fishing and cultural displays. Open 1-4pm, Thurs-Sun. 65 River Street, Cathlamet, Wash. For info 360-795-3954.

Summer Reading Programs at Longview Public Library and all public libraries in Cowlitz County “Fizz, Boom, READ” for youths to 12 years of age and “Spark a Reaction” for students entering 6th-12th grades. All events and the “Read For Fun and Prizes” program are open to all area youth from any location, no library card needed.

Starts when school is out. Register in lower floor lobby, Mon-Wed 10am-8pm, Thurs-Fri 10am-5pm. 1600 Louisiana Street, Longview, Wash. For more info call 360-442-5301 or online at www.longviewlibray.org.

R Square D Square Dance Club Summer schedule: 2nd and 4th Wednesday, 7pm for plus, 7:30pm for mainstream with rounds.

Kelso Senior Center, 106 NW 8th Ave, Kelso, Wash. $5 per person. More info: Annie Tietze, 503-750-5301.

AARP Smart Driver program Wed., June 18, 9–4. AARP members $15, non-members $20, payable at the start of class with checks payable to AARP. Wednesday June 18 Humps Restaurant second floor meeting room, 50 E Columbia River Hwy, Clatskanie. To register call 503-728-2800 or 503-338-2408.

Woodland Planters Days Thurs–Sat, June 19–22. Carnival, 3–10pm Thurs, 1–11pm Fri, 11am–11pm Sat, 12–5pm Sun at Horseshoe Lake Park; Children’s parade 5pm Thurs, Davidson Ave; RC boat races Diamond Cup at Horseshoe Lake all day Sat; Parade 11am1pm, Davidson Ave; Cruise-In 7–8pm Sat; food, music raffle, talent contests. Woodland, Wash. For complete schedule visit www. plantersdays.com.

Tech 101: Love your devices! Free beginner level class on Mac and Android smart phones, tablets, etc. Wed., June 25, 10-11:30am, Longview. Limited space. Pre-registration required. Presented by Perry Piper. Info/ registration: 360-270-0608.

Summer Fest (formerly Pow Wow Festival) June 27-28, Veterans Park, Scappoose, Ore. Parade, Fun Run, Kid Zone, Cruise-In, beer garden, all-day music. Sat, 4pm Presto, the Magician. Entertainment: Friday 9pm “Hit Machine;” Sat 9pm “The Wieners.” Info: scappooseboosters.org.

Volcano Camp Mount St. Helens Institute, held at Science and Learning Center at Coldwater Ridge.

July 12-13, Lava Learners, ages 8-11 explore plate tectonics, volcanic rocks, lava and events leading up to the 1980 Mount St. Helens eruption. Kids will play games, go for hikes, explore and hone observation skills. $60 per youth.

July 21-25, Volcano Voyagers, ages 10-14 explore geology, culture, science and recreation. Canoe Coldwater Lake, fish the Toutle River, study rocks from the summit of Mount St. Helens, observe the flora and fauna returning to the landscape. $400 per youth. Additional care available at $60 per youth from Friday evening, July 25 to Saturday morning, July 26.

To sign up visit www.mshinstitute.org Info: slcregistration@mshinstitute.org or 360449-7883.

Clatskanie Heritage Days June 28, 7–10am, CAC pancake breakfast;10am–3pm Cruise Car Show and Pie in the Park; July 4th weekend 11am parade, noon3pm chili cookoff, 1pm logging show, live music afternoon and evening, fireworks at dark, Clatskanie City Park, 300 NE Park Street, Clatskanie, Ore.

CUSTOM FRAMING 1416 Commerce Avenue Longview, Washington

Tues – Sat • 10am - 5pm or by appointment

503-703-5188

Call before you go . . .

Don’t risk losing the family farm for lack of planning.

Call today.

Visit our new location & drive-thru

“I make house calls”

THE LAW OFFICE OF

Vincent L. (Vince) Penta, P.S. 1561 11th Ave. Longview

360-423-7175

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Ocean Beach Highway

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HOW TO PUBLICIZE YOUR EVENTS IN CRR List your non-commercial community event’s basic info (name of event, sponsor, date & time, location, brief description and contact info) and email to: publisher@crreader.com

1265 14th Ave #130 • Longview

360.442.4111

You can learn to love technology All you need is a little help!

Learn to use your smartphone, TV, tablet, etc. with easy-to-understand lessons in your own home

Or mail or hand-deliver to: Columbia River Reader 1333-14th Avenue Longview, WA 98632

• SKILLED • PATIENT • KIND

M-W-F • 11–3 or use mail slot

360-270-0608 Deadline: Submissions received by the 25th of each month will be considered for inclusion in Outings & Events listings in the next issue (published the 15th of the month), subject to timing, general relevance to readers, and space limitations.

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Columbia River Reader / June 15 – July 14, 2014 / 27

Movies

BLOCKBUSTER, VAMPIRES, FAREWELL

Godzilla, Only Lovers Left Alive, A Most Wanted Man

By Dr. Bob Blackwood

G

odzilla is back. That Japanese creation, which allegedly owed its origins to American atomic testing, frightened me a bit in 1954, though I laughed a lot. By the time of “Mothra vs. Godzilla” (1964), I was cheering on the big dinosaur hulk and the twin fairy sisters while Mothra menaced mankind.

The Godzilla in this year’s Gareth Edwards’ film of the same name (MPAA: PG-13) is almost cute in appearance as he stalks two giant radioactively-twisted cockroaches/ lobsters (one of them can fly), creatures who have no redeeming virtues.

Instead of a steady development of fear, as in the 1954 Japanese film, the audience is glad that Godzilla can handle these creatures.

Godzilla strolls through San Francisco Bay in “Godzilla.” Photo: Warner Bros.

The cast, including—Aaron Taylor-Johnson, Ken Watanabe, Bryan Cranston, and Elizabeth Olsen—all get cricks in their necks looking up at Godzilla, but they are glad to see him. Not every genetically radioactively-exposed creature is hostile to mankind, including each of us, I suppose. It was fun. Alright, it slowed down in the middle, but it sped up at the end. And, it is a box office blockbuster.

Philip Seymour Hoffman from Paul Thomas Anderson’s “The Master” (2012).

J

im Jarmusch’s “Only Lovers Left Alive” (MPAA: R) is the story of two vampires who have been living together (more or less) as lovers for several centuries.

Adam (Tom Hiddleston) is an alternative musician today (references to 17th-19th Century composers are made, too); Eve (Tilda Swinton) is just a rich kid. Thanks to a doctor who provides them with Type “O” for a high price, they are not stalking teenagers on the street.

Besides that, they might be knocking off potential audience members of his.

I know this is a vampire flick, but it reminded me more of international spies hiding out in a foreign country. I almost expected Eve to mention MI-6 at times. Eve (Tilda Swinton) lets the conquests of several centuries roll through her mind in “Only Lovers Left Alive.” Photo: Sony Pictures Instead, however, she permitted her sister, Ava (Mia Wasikowska) to visit them. The hilip Seymour Hoffman died seemingly younger and certainly immature Ava soon kills off more than five months ago at 46 Adam’s most useful human contact, Ian (Anton Yelchin), years of age from a drug overdose. His as a sort of midnight snack. Some vampires have no style at last leading role in a feature film, “A all; she didn’t even have a cape. The film’s ending is grim but Most Wanted Man,” (MPAA rating humorous. Try it; it tastes different from other vampire films. unknown) —based on John LeCarré’s post-9/11 novel— will have a limited release in July. Hoffman allegedly Business owners/ managers: became very close in his own life Reach out to CRR readers to the uneasy German intelligence officer he played in this film. He was one of the best American actors of his •High quality – Low rates generation.

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360.577.1541 • 924 15th Ave • Longview WA 28 /June 15 – July 14, 2014 / Columbia River Reader

ADVERTISE! •Original, local content •Month-long shelf life •Loyal readers

Deadlines for July15 issue Space reservation: June 25 Final ads: July 1 Contact info, page 4.

Dr. Bob Blackwood is CRR’s regular movie reviewer.

He lives in Albuquerque, New Mexico.

the LowerColumbia

Informer

Learn to LOVE your electronic devices!

By Perry Piper

A

Tech 101: FREE beginner level class on mobile devices How to get the most from your Apple and Android smart phones and tablets.

Parents and pirouettes in Prague

fter falling in love with the Segway tours in Munich recently, I decided to tell my parents about them when we rendezvoused in Prague the next week. They were reluctant, but I talked them into going on a sightseeing tour.

Wed., June 25, 10–11:30am Presented by Perry Piper, in Longview. Limited space.

Info/registration 360-270-0608.

A Segway is an emission-free, electric, self-balancing, scooter-like device that carries its users at up to 12.5 mph through city streets. You stand upright while holding a handlebar and the device is always a step ahead, so you’ll never fall over. The only thing you have to remember is that you are now about half a foot taller and two feet wide when passing other pedestrians, which you, too, are legally considered.

Just keep your back straight and lean in the direction you’d like to go and, just like magic, you move in that direction.

Turning is accomplished by moving the handlebars left or right. To stop, just lean backwards. Advanced users can apply toe or heel pressure to speed up acceleration or braking and squatting down allows you to turn on a dime.

We glided up and down hills, through the cobblestone streets, over curbs and through traffic.

The activity level is a bit more strenuous than just standing, but significantly less taxing than walking everywhere.

Interestingly, I found that standing on the device for hours was no problem because my feet were being flexed and I wasn’t getting tired. Even our traveling companion Paul, the “Man in the Kitchen,” who isn’t accustomed to walking long distances, loved the Segway tour for the entire three-hour duration, with minimal stops!

Segways transform traveling on foot into a “Disneyland ride” with the choice to go anywhere. It was incredibly freeing and fun in a group. You get to see essentially all of a city’s most famous sites in about three hours, when walking would take one or two days.

My parents completely fell in love with the experience and want to tour more cities in the U.S. and across the world this way. My mother said she felt like Tinkerbell, flying. Some compare the feeling to flying Aladdin’s magic carpet. It’s great for anyone above 15, but especially anyone who can’t move without a wheelchair or aid. If they

Summer Fun Begins!

can stand, they can use the Segway. I’m already recommending my friends try Segways themselves in every city they visit.

Although seemingly expensive at about $6,000, the Segway can provide a pleasant way to get around the neighborhood for a total of 20 miles each charge! It’s greener, quieter and closer to the outdoors than a car and more fun, too.

••• Perry Piper lives in Longview and works as CRR’s production manager/photographer and technical consultant. He serves on the Southwest Washington Symphony Board of Directors and volunteers for HOPE of Rainier..

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Columbia River Reader / June 15 – July 14, 2014 / 29

COLUMBIA RIVER

Clatskanie Drive-in 150 SE Truehaak Indoor & outdoor seating. Fabulous fast food. Burgers, shakes and MORE! M-Sat 11am –8pm, Sun 12–6pm New ownership. 503-728-3815.

Flowers ‘n’ Fluff Coffee Shop 45 E. Columbia River Hwy Wine Tasting, Dinner & Live Music Fridays 5:30–8:30pm. Unforgettable scones, On-the-go breakfast & lunch.

Coffee Shop M-F 5:30am–6:30pm; Sat 7am–6pm; Sun 8am–6pm. 503-728-4222

Fultano’s Pizza 770 E. Columbia River Hwy Family style with unique pizza offerings, hot grill items & more!

M-Sat 11am–10pm; Sun 11am–9pm.

503-728-2922

Ixtapa Fine Mexican Restaurant 640 E. Columbia River Hwy Fine Mexican cuisine. Daily specials.

The best margarita in town. Daily drink specials. Sports bar.

M-Th 11am–9:30pm; Fri & Sat 11am–11:30pm; Sun 11am–9pm. 503-543-3017

Rainier Alston Pub & Grub 25196 Alston Rd., Rainier 503-556-4213 11 beers on tap, cocktails.

Open daily 11am.

503-556-9753 See ad, page 8.

Conestoga Pub Cornerstone Café 102 East “A” Street Microbrews, wines & spirits Prime rib Friday & Sat. Open M-F 6am–8pm; Sat-Sun 7am–8pm.

503-556-8772

El Tapatio 117 West “A” Street, Rainier Authentic Jalisco cuisine from scratch. Full bar. Karaoke Fri & Sat 9pm–2am Riverview dining. Sun-Thurs 11am–10pm; Fri-Sat 11–11, Bar til 2am. Karaoke. 503-556-8323.

dining guide

Evergreen Pub & Café 115-117 East 1st Street Burgers, halibut, prime rib, full bar.

503-556-9935. See ad, page 8.

Goble Tavern 70255 Columbia River Hwy. (Milepost 31, Hwy. 30) Food, beer & wine + full bar, Live music. 503-556-4090. See ad page 8.

Hometown Pizza 109 E. “A” St. Take-and-bake, Delivery, To-Go and dine-in. Lunch Buffet M-F 11–2.

Open daily 11am; close M-Th, Sat 9pm, Fri 10pm. 503-556-3700

Luigi’s Pizza 117 East 1st Street, Rainier 503-556-4213 Pizza, spaghetti, burgers, beer & wine.

See ad, page 8.

Kelso Grounds for Opportunity 413 S. Pacific Ave. 360-703-3020 Wed–Sun 7am–3pm Breakfast and Lunch available all day.

See ad, page 31.

Longview Bowers Down W-Sat 5–8

Gyros Gyros

M-Tues 11–4, W-Sat 11–5 1338 Commerce Ave., 360-577-5658 Serving Mediterranean fare for lunch and local farm fresh food for dinner.

Reservations recommended for dinner.

See ad, page 20, 27.

Cassava

1333 Broadway. 360-425-7700 Locally roasted espresso, fine teas, fresh pastries daily, smoothies, beer & wine, homemade soups. Breakfast and lunch.

Sunshine Pizza & Catering 2124 Columbia Blvd.

Hot pizza, cool salad bar.

Beer & wine. See ad, page 9.

503-397-3211

Bertucci’s

2017 Columbia Blvd., St. Helens Mon–Fri 9–5; Sat 10–4.

Breakfast sandwiches, deli sandwiches, espresso, chocolates.

See ad, page 11.

JT’s Through June 26: 1203 14th Ave After July 1: Teri’s 3225 Ocean Beach Hwy, Longview.

Fine dining, Happy Hour. Full bar.

Specials, fresh NW cuisine.

360-577-0717. See ad page 18.

El Tapatio 2105 Columbia Blvd., St. Helens Authentic Jalisco cuisine from scratch. Full bar.

Karaoke Fri & Sat 9pm–2am Sun-Thurs 11am–10pm; Fri-Sat 11–11, Bar til 2am 503-556-8323

Mary’s Burger & A Shake

Scappoose

4503 Ocean Beach Hwy, Longview.

Gourmet burgers, hot dogs & more. Prices range from $7.50–12.50. Home of the Mountain Burger. M-Th 10:30–7, Fri -Sat 10:30–8, Sun 10:30–6.

360-425-1637. See ad, page 31.

1210 Ocean Beach Hwy., Longview Fish & chips, burgers, more. Beer & wine. 360-577-7972

Morenita Tacos

1045 - 14th Ave. Dine in or take out. All fresh ingredients.

Tortas and green sauce are our specialties.

Mon-Sat 11:30am–9pm; Sun 11:30am–6pm.. 60-425-1838.

Porky’s Public House 561 Industrial Way, Longview Slow-roasted prime rib Fri & Sat, flat iron steaks, 1/3-lb burgers, fish & chips.

28 draft beers. Full bar. See ad, page 31.

360-636-1616

Rutherglen Mansion 420 Rutherglen Rd. (off Ocean Beach Hwy. at 38th Ave.), Longview Open for dinner Fri– Sun, Friday wine tasting, Sunday brunch. Full bar.

360-425-5816. See ad page 9.

Castle Rock

Fultano’s Pizza 51511 SE 2nd.

Family style with unique pizza offerings, hot grill items & more!

“Best pizza around!”

M–Th, Sat 11am–10pm; Fri 11am–11pm; Sun 11am–9pm. Full bar service ‘til 11pm Fri & Sat. Deliveries in Scappoose.

503-543-5100

Ixtapa Fine Mexican Restaurant

33452 Havlik Rd. Fine Mexican cuisine. Daily specials. The best margarita in town. Daily drink specials. M-Th 11am–9:30pm; Fri & Sat 11am–11:30pm; Sun 11am–9pm. 503-543-3017

Toutle

Fire Mountain Grill at Hoffstadt Bluffs Visitor Center.

15000 Spirit Lake Hwy fmgrill.com Burgers, sandwiches, beer & wine. 360-274-5217.

Woodland

Links on the Corner Country Folks Deli 1329 Commerce Ave., Longview. Opens at 10 for lunch. 360-425-2837

The Bistro

Restaurant & Wine Club

To advertise in Columbia River Dining Guide call 360-749-2632.

Hop N Grape 924 15th Ave., Longview M–Th 11am–8pm; Fri & Sat 11am–9pm; Sun 11am–7pm. BBQ meat slow-cooked on site. Pulled pork, chicken brisket, ribs, turkey, salmon. World-famous mac & cheese. 360-577-1541 See ad page 28.

St. Helens

1329 Commerce Ave., Longview (alley entrance). Fine dining, happy hour specials. wine tastings. Tu-Sat open 5pm.

See ad page 18.

30 /June 15 – July 14, 2014 / Columbia River Reader

4858 West Side Hwy 5am–8pm, 7 days Fresh soup daily. Burgers, deli, chicken, clam chowder on Fridays breakfast, pizza.

Daily lunch & dinner specials.

360-274-8262 Parker’s Restaurant & Brewery 1300 Mt. St. Helens Way Exit 49 off I-5.

Breakfast, Lunch, Dinner. Home of the Rockin’ Burgers, hand-cut steak; seafood and pasta. Restaurant 8am–9pm (‘til 10pm Fri & Sat); Lounge 11am– midnight. 360-967-2333

The Oak Tree 1020 Atlantic Ave., Woodland. Full lunch, breakfast and dinner menu.

Fresh from scratch cooking. Great happy hour menu. Sun 7am–9pm, M-Th 8am–9pm, Fri-Sat 7am– 10pm. 360-841-8567

Breakfast and Lunch available all day!

Open Wed – Sunday 7am – 3pm

Right across from the Kelso train station

Bowers Down

cont from page 5

appropriate (to the season or locale).”

Their rustic raised beds host greens, spinach, lettuce, potatoes, onions, berries and other things easy to grow in the Pacific Northwest.

They also purchase as much produce as possible from the Lower Columbia School Gardens.

Best thing about this gig “We get to be together all day and we love each other,” Chris said. “But we do fight.”

“I’m the waiter,” he said.

“I’m negotiating on your behalf with Andrea.

It can be frustrating when a customer wants to alter something they haven’t even tasted, she said.

“I’m a purist. I think the way I’m making it is right. Everybody has a unique style of eating. I can’t please everybody.”

Like us on Facebook https://www.facebook.com/ GroundsforOpportunity

360-703-3020

413 S. Pacific Avenue • Kelso

Farm-raised chicken has a different texture and a richer “chicken flavor” than commercial chicken typically sold in grocery stores, Andrea explained. Not everybody likes it, depending on what they are accustomed to. “No matter how you

s ’ y r Ma rger Bu hake aet BSurgers & Dogs

urm

& Go

Ask about our Coupon Specials

cook it, heritage breed chicken remains red near the bone. Some people expect it to be white and homogeneous.”

Portland, where it’s taken 10 years for the movement to be recognized in the mainstream.”

Learned to cook “by doing” “I have a bizarre hobby of reading cookbooks,” said Andrea.

Observing what she calls the “timeline of food,” she’s noticed in Betty Crocker cookbooks, for example, differences over the decades.

“We charge a substantially lower amount than comparable Portland restaurants,” he said, citing entrées typically priced from $16 to 20.

In the mid-1960s, people were eating quail, lamb and rabbit.

Today, she said, it’s mostly pork, chicken, beef and fish, and cookbooks are significantly smaller.

“Our diets are narrowing down,” Chris added.

Seventy percent of people eat only about 10 foods.

“It’s a struggle sometimes, matching the modern diet to local foods.”

“We want people to eat this way,” said Andrea. “I want it to be a grass roots movement. We want it to be available to everybody, so they can see where their food comes from.”

Dishes likely to be featured in the next few weeks include lamb meatballs in a Mediterranean sauce, ground pork shawarma kebobs, and a hazelnut cranberry chicken salad.

However, Chris noted, “We’re easily bored,” “The menu changes all the time.”

If You Go: See details on restaurant, page 30; Farm-to-Table Brunch, page 20.

“I’m not a culinary school graduate,” said Andrea. “This is real cooking, homestyle.

A lot of my recipes come from Betty Crocker. These were real recipes for real women who had children and other responsibilities.”

“With few exceptions, most people don’t enjoy cooking all day. I do, but I don’t want to do all those dishes!

The Farm to Table movement is “picking up speed,” Chris said. However, “we are 10 years behind Portland. We started this (Bowers Down) because we had lived in

Photos, from top: Chris at home with a chicken; the Horton garden; Andrea cooking at Bowers Down.

New expanded seating!

4503 Ocean Beach Highway, Longview • 360-425-1637 M–Th 11am-8pm • Fri 11am-9pm • Sat 8am-9pm • Sun 9am–6pm

Columbia River Reader / June 15 – July 14, 2014 / 31

“Do you sit at a desk all day?

I do. My posture suffered and my lower back always hurt ... until I started a daily routine using my Pro-Flex machine.

Now I feel great!”

Cindy Lervik, Longview office worker

A quick, 8-minute daily stretching routine on this machine helps increase strength, energy & flexibility.

The same machine used in fitness centers and gyms

I bought a container load to sell to my friends because so many of us have lower back pain.

Now, I’m offering them to everyone locally, at the same reduced rate until my inventory is gone.

~ Steve Lervik

Longview businessman, avid golfer

500

$

Delivered locally Compare at $550 plus shipping. For more info Google “ProFlex Stretch” and watch YouTube video

360-430-4532

lerviks@comcast.net

32 /June 15 – July 14, 2014 / Columbia River Reader

Arts of the Mountain

cont from page 22

The area around Mt. St. Helens is home to many talented people and attractions many people are not aware of.

“Silver Lake is wholly under-utilized,” Hoisington noted, with its kayaking, zip lines, and picnic and hiking opportunities.

“It’s not just ‘drive up the road to the mountain.’ There’s an adventure at every turn.”

The 43-mile route offers spectacular views of the volcano and the Toutle Valley, Hoisington said.”Everybody saw the devastation and there’re still scars,” but “the return of life” is impressive.

Typically in the summer, Mt. St. Helens sees 2,000– 6,000 visitors per day, depending upon the weather.

They come from all over the United States and around the world, said Cullings, whose husband, Todd Cullings, is assistant director at Coldwater and Johnston Ridge Visitors Centers.

“It blows your mind!” she said. Most locals don’t realize what a world-class tourist attraction Mt. St. Helens is.

Jewelry by Vicki Brigden

“People don’t understand what’s in their own backyard.”

Besides celebrating and sharing art, one of the goals for Arts of the Mountain is to bring local people back up the highway, said Cullings.

“It’s like an adventure for the day.”

••• About Mt. St. Helens Institute Arts of the Mountain operates in partnership with The Mount St. Helens Institute, which is dedicated to helping people of all ages gain an understanding of the natural processes and cultural heritage of the Pacific Northwest’s volcanic landscapes.

Give aveda men pure-performaceTM soothing care for men’s hair, scalp and skin, paired with a gift certificate for massage. It’s a great way to show Dad you care. Not sure what to choose? Stop by.

We’ve got some great suggestions.

JUNE IS MEN’S HEALTH MONTH

1146 COMMERCE AVE • LONGVIEW

The Institute offers conservation and science education through a variety of volunteer projects, including volcano volunteers (trained interpreters), mountain stewards (climbing and backcountry volunteers) and conservation projects designed to preserve and promote access to Mount St. Helens National Volcanic Monument.

The Institute relies on volunteers for most of its projects and courses. Visit their website for more information: mshinstitute.org

360-577-6956

www.esteticaspa.com

Carrie Medack NMLS#190268

360-431-0998

Roni Silvery NMLS#1099967

360-430-6212

Bill Maxwell NMLS#188558

360-901-9633

Diamond Residential Mortgage welcomes Roni Silvery to our team!

1541 11th Ave., Suite A Longview, WA

Programs available to qualified borrowers. Rates and programs subject to change without notice.

Underwriting terms and conditions apply.

Columbia River Reader / June 15 – July 14, 2014 / 33

the spectator by ned piper

I

Miracle in the alley

t is time once again to plant our raised bed garden. A few days ago I placed 30 Scarlet Runner beans from last year’s crop between two wet paper towels on a plate, where they will sprout and eventually climb the bamboo bean teepee our son, Perry, enjoys constructing each year.

Before the teepee goes up, however, the dirt in the beds needs tilling and supplemented with more soil. Rather than buying bags of potting soil, I decided to use the compost that has been accumulating in our alley compost bin. I won the bin a few years ago in a Cowlitz WSU Extension composting class prize drawing.

Under the sink Since that time, we’ve kept a gallon-sized container beneath the kitchen sink, in which we deposit coffee grounds, potato peelings, banana peels, uneaten fruits and vegetables (except tomato and citrus) and pretty much any non-meat waste that will decompose.

A few times a week I empty the little bucket into the compost bin. In addition, I add leaves, grass clippings and other yard debris, mixing them together with a pitchfork. A few years ago, CRR garden writer Nancy Chennault gave me an interesting tool that is plunged to the bottom of the bin where small levers then open outward, helping to pull up the compost from the bottom. This mixes things up and lets the compost “breathe,” speeding up the process.

If you don’t know, composting is a natural process of decomposing plant substances, turning kitchen and yard waste into an earthy, dark, crumbly material that can be used for planting houseplants or enriching garden soil. Composting also decreases the volume of garbage that goes into landfills (see Kate Packard’s piece, page 11).

vacuum the inside and perhaps even wax it. Eventually you let those duties slide as the car ages.

WHAT’S

UP

Despite my negligence with the upkeep of our compost bin, however, it just keeps turning our household and yard waste into the dark, earthy substance sometimes known as “green manure.”

I’d learned from my research that worms are an important ingredient to successful composting. When I first set up the bin, I added a foot of leaves, grass and kitchen waste to the bottom. I then tossed in a couple dozen worms dug up from back yard flowerbeds.

Recently, when I transferred the compost to my wheelbarrow, I was amazed to see

UNDER THE BRIDGE?

By Amy Fischer, Port of Longview Communications/Public Affairs Manager

A

s the Port of Longview’s new community relations manager, one of my first big projects has been to organize three summer community tours of the Port. Before I was hired two months ago, I had never set foot on Port property, so the sights and sounds have all been new to me.

There is so much to take in, it’s a little overwhelming at first. So far, I’ve toured the property seven times with veteran staff members, picking up more information each time.

In this job, I’m learning not only about international trade, but also about what goes into moving cargo across the docks. They didn’t teach us these things in college — and with a minister for a father and a children’s librarian for a mother, I wasn’t exposed to heavy industry growing up in rural Florida.

The Piper family’s raised bed vegetable garden and Perry’s bean teepee early one summer.

Lazy bin tender?

Over time, I’ve gotten a bit lazy in tending to my bin. I just don’t get around to keeping it stirred up like they recommended in the composting workshop at the Extension office. It’s like when you buy a new car. For the first several months of ownership, you wash it,

It’s loud along the waterfront with trucks rumbling overhead on the Lewis and Clark Bridge. It’s dangerous – you’ve got to be alert to log stackers, forklifts and trucks working on the docks, and never turn your back to the action. that the worm population has multiplied to hundreds of worms, presumably all relatives of the original two dozen “volunteers.”

The bin yielded four wheelbarrows full of compost. I may have to buy a few bags of potting soil, but not nearly as many as without our compost bin doing its job.

I can’t wait to watch those Scarlet Runners climbing Perry’s bean teepee.

Interested in composting?

WSU Cowlitz County Extension will be holding classes in the fall. Contact Tom Welch, Master Gardener Composter, at 360- 577-3014. Other local communities offer similar programs, too. In Columbia County, contact the OSU Extension office at 503-397-3467 or visit their website: extension.oregonstate.edu/ columbia/ ••• Ned Piper may be found at most Cowlitz Black Bears home games, on the golf course, tending the garden, or selling ads and distributing Columbia River Reader.

34 /June 15 – July 14, 2014 / Columbia River Reader

Everything is so big. I’ve driven through cavernous warehouses piled with hills of minerals and fertilizer. I’ve marveled at the size of windmill blades from the wind energy boom. I’ve watched the loading of log ships, learning that it takes roughly 1,800 log truckloads to fill one vessel. Ships that look huge sailing down the river look even more enormous dockside.

I’m especially fascinated by the old Continental Grain Terminal from the 1920s that’s slated for demolition.

Unused since the 1980s, the 40 silos, derelict buildings and network of underground conveyors sit empty, rusting, and slightly eerie, a reminder of the Port’s long history.

There’s much more – but you should come see for yourself. Don’t you want to see what goes into making the community’s economic engine hum?

••• Contact Amy at afischer@portoflongview. com or call 360-425-3305. Read more about the port at www.portoflongview. com.

Columbia River Reader / June 15 – July 14, 2014 / 35

36 /June 15 – July 14, 2014 / Columbia River Reader