About a Bean: Central Oregon’s coffee culture
L’art du Café Coffee Culinaire
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HOME DECOR
Great finds for HOLIDAY DECOR
SERVING UP THE HOLIDAYS
Deck the halls with boughs of holly? That’s the right idea, says Michelle Thorstrom, owner of Haven Home Style in downtown Bend. When decorating your home for the holidays, Thorstrom encourages homeowners to look around the
When not being utilized for food, tiered serving trays create the perfect foundation for displaying your favorite heirloom ornaments, greenery from around your home, and even candles — perfect for the dining room table or a table display in the family room. Serving bowls can also serve a dual purpose. Line your favorite serving bowl with pine boughs for greenery, then fill with Christmas bulbs for the perfect centerpiece.
“People love to decorate, and it could be a fun and memorable holiday activity for the whole family,” house, both inside and out, for inspiration and “found” items that, with a little creativity, can deck your halls with Christmas cheer. Thoughtfully combining native pine cones, branches, berries and sticks with beautiful bowls, outdoor lanterns and trays — add a few tasteful ornaments for a more colorful holiday theme — will offer your family elegant and seemingly endless options for creating centerpieces and seasonal displays.
TWIGS AND BERRIES
“People love to decorate, and it could be a fun and memorable holiday activity for the whole family,” Thorstrom said. “It shows off individual personalities and talents, and it’s easy to do using existing and newfound treasures.” Thorstrom offers a few ideas to get you started:
LIGHT UP YOUR HOME
If your summer patio features medium or large glass lanterns, bring them inside for the holidays. Fill them with candles and wrap with garland for a memorable centerpiece on your dining room table. If your outdoor lanterns won’t work, try using a stylish hurricane pillar for a similar effect.
In Central Oregon, a quick walk around the yard may very well net you a handful of pine cones, a few fragrant branches and perhaps some bundles of sticks or red berries. Creatively placing these “finds” along your mantle, along with pears, pomegranates and some favorite ornaments, can add a festive garland with heightened layers above your fireplace and a holiday ambience that your family will certainly enjoy.
For more inspiring ideas a visit to Haven Home Style’s showroom on Bond Street is a must! We carry a unique collection of transitional and traditional furniture and decor from major manufacturers and from local craftsmen from right here in Bend!
Call us to schedule a complimentary consultation. 856 NW Bond • Downtown Bend • 541-330-5999 • www.havenhomestyle.com 4 | Central Oregon Living | Winter 2012
Central Oregon Living
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WINTER 2012
about a bean sacred vessels kitchen trends l’art du café color trends coffee culinaire perfect roast at home
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Sacred Vessels
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IN THE GARDEN 22 garden calendar 23 caffeinated gardener 26 gifts for the gardener
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About a Bean
Coffee Culinaire
28 keeping the air out there 29 home weatherization services 30 expert advice - real estate To subscribe or to learn more about Central Oregon Living, The Bulletin and Western Communications, including advertising and commercial print opportunities, please call 541-385-5800 or visit www.bendbulletin.com.
Central Oregon Living Winter 2012 is a product of The Bulletin’s Special Projects Division, 1777 SW Chandler Ave., Bend OR 97702. All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written consent.
Printed by The Bulletin Western Communications Commercial Print Division. Story ideas may be submitted to editor Ben Montgomery for consideration. Contact him at (541) 383-0379 or bmontgomery@bendbulletin.com.
Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Ben Montgomery, Special Projects Editor; Nicole Werner, Special Projects Image and New Media; Stacie Oberson, Special Projects Coordinator; Christopher L. Ingersoll, Photographer/Editorial Assistant. Published Saturday, December 8, 2012
Cover photo by Nicole Werner
Winter 2012 | Central Oregon Living | 5
EDITOR’S
note
Hello coffee, my old friend It seems that sitting down with a friend or colleague at a local coffee shop is often less about the consumption of the drink as it is about sharing ideas, good conversation — the moment. These days, “Let’s grab a cup of coffee” is just another way of saying, “Let’s talk.” It’s a social thing, which in one fell swoop says both nothing and everything about the coffee steaming from the cup directly in front of you. It’s the draw, after all — this brewed blend of roasted grounds, milk, flavored sweetener and spice (or however you take it) delicately combined in a ceramic cup (or paper) in a way that pleases all five of our senses. A good cup of coffee is a work of art, from the roasting of the beans to the frothy fleur-de-lis that adorns the surface of your drink. And yet regardless of the quality of the coffee or the flair with which it’s served, sometimes this drink of choice
can be overshadowed by the experiences we have visiting local coffee shops. As coffee has infiltrated our lives here in Central Oregon, the bean has in some ways faded from the spotlight, taking on more of a supporting role in its own story. After all — at least around here — coffee isn’t simply just a drink. It’s a culture. It’s within earshot of steam-power frothers that we gather to discuss our days, our relationships, what we’re reading and how we feel about local politics. We smell the aroma of freshly roasted beans as we peck away on our laptops or swipe fingers across the screens of our iPads. It’s over a cup of coffee and an ocean roll where we brainstorm ideas and solve problems. It’s where we bump into old acquaintances, make new ones, and where we get to know each just a little bit better. Coffee is the center of it all, and while it’s not a prerequisite to such experiences, we often chose to make it one. In planning this edition of Central Oregon Living, we too decided to make coffee the center of it all. While another brew-coction (craft beer) is currently the toast of the high desert, coffee remains that warm symbol
of familiarity many of us still turn to as we kick-start our days, huddle with friends and complete our latest projects. We pay homage to this seemingly forgotten friend on the pages that follow. Writer John Cal starts things off by talking about the thriving (and evolving) culture that surrounds coffee. It’s a powerful culture, he says, one that boasts enough “magic” to help us all take on the world. Following this peek into the world of roasted beans, we turn our attention to the art of coffee: the unique vessels from which we sip, the frothy shapes and textures baristas create on the tops of our drinks, the little-known art of at-home coffee roasting, and how we might incorporate coffee into our cooking. And despite the season, we even take a trip into the garden to discuss how coffee can be of benefit within the world of horticulture. Yes, coffee truly is a magical drink, one that’s more than simply robust flavors and caffeinated goodness. Around here, coffee is a symbol of creativity, longevity and a feeling of comfort that can best be described as home. Ben Montgomery is The Bulletin’s special projects editor.
EDITORIAL CONTRIBUTORS
ANNISSA ANDERSON, a freelance writer and public relations consultant, also studied culinary arts and worked as a pastry chef in another life. She writes regularly for The Bulletin and other local publications.
An avid crocheter and origamist, JOHN CAL worked as a baker, head chef, ukuleleist, and SnoCat driver before settling into writing. He enjoys filling his time with yoga, postcard writing, and collecting bowties as well as candy from around the world. He lives in Sisters.
6 | Central Oregon Living | Winter 2012
AMY JO DETWEILER has been working as OSU Extension Horticulture Faculty in Central Oregon for 12 years. She provides education in home horticulture, commercial horticulture, and provides annual training for the local OSU Master Gardener™ Program.
In a world full of unique people, ideas and practices, KARI MAUSER has a desire to uncover and share the inspiring stories that surround us. When she’s not discovering new and intriguing things through her writing, she and her husband are rediscovering the magic of the world through the eyes of their two little boys.
GREGG MORRIS is a local freelance writer and musician. You can find him around town finishing articles at the local tea shop, performing with his band, Organic Music Farm, homeschooling his daughter, or executing his duties with the Deschutes Co. Search and Rescue team.
Bend has been home to LINDA ORCELLETTO and her husband, Joe, since 1996. Their “fur child” golden retriever keeps them busy with outdoor activities. When not pounding the keyboard or volunteering, she enjoys exploring the back roads and history of Oregon.
KATHY OXBORROW owns Oxborrow Consulting, which assists public and nonprofit agencies. She grew up on a Nevada cattle ranch and returned to her roots after stints in San Francisco and Portland. She lives near Bend and enjoys riding her horse Sara.
about a bean A distinct coffee culture continues to brew throughout Central Oregon.
by John Cal / for The Bulletin Special Projects Photos by Christopher L. Ingersoll & Nicole Werner
Winter 2012 | Central Oregon Living | 7
morning cup are being treated with organic and fair-trade practices.
HIGH-QUALITY EVERYTHING
Still, even with all the good coffee percolating around town, there are other factors that enter when considering the enjoyment surrounding our daily caffeination. “Lighting is huge,” Beach said. “Natural lighting is important . . . Location is important, too, but people are willing to drive to get to an environment they like.” Backporch has two locations offering two distinctly different feels. Their Newport shop in Bend is surrounded with huge picture windows and has a pulsating energy with commuters grabbing a quick pickme-up and regulars furiously working away on their laptops. At its Brightwood Mill shop, also in Bend, the vibe is cooler, more subtle. Its environment compels not just work, but calm productivity.
“A coffee shop is where you go on a first date, or when you’re new to town. Families spend their morning here. People use it as their office. It’s a social hub.” The microbrews are here to stay. The dark caramels and lightly toasty aromas, the deep chocolate and golden amber hues continually invite us to take another sip dawning a head of smooth foam, or bright and crisp and rich all the way through. The habit, the craze of savoring a cup of sweet or bitter libation has taken such hold and turned from trend into a regular part of our zeitgeist. And while all of these things are true of beer culture in Central Oregon, I’m actually talking about coffee. If beer is the brew that put Central Oregon on the map, coffee is the brew that gave us the energy to do it. It’s not what we drink to unwind or necessarily to celebrate, but instead, coffee’s power is held in the magic of the every day. 8 | Central Oregon Living | Winter 2012
“It’s a major part of people’s lives,” said Rhonda Ealy, co-owner of Strictly Organic Coffee Company in Bend. “A coffee shop is where you go on a first date, or when you’re new to town,” she continued. “Families spend their morning here. People use it as their office. It’s a social hub.” Rhonda and husband, Richard Steffensen, have been making coffee in Central Oregon since 1991, when Richard started Sun River Coffee and when all coffee was darkly roasted. Their French Roast is still a local classic and definitely a go-to brew for long-time coffee enthusiasts. But tastes are changing. It’s not all French and Colombian anymore. Roasters are trying new techniques and blends all the time. “We only do light to medium
roasts,” said Dave Beach, head roaster and co-owner of Backporch Coffee Roasters.” “It’s cool to push people to get out of their comfort zones. They’ll comment that ‘This coffee is more progressive’,” Beach continued. “But coffee has been around forever. We’ll always be uncovering new flavors.” These newly created flavors, and new methods for handling and cultivating beans, are revolutionizing the coffee industry. And in our community, one that is so ecoconscious, it’s important for local coffee roasters and drinkers alike to know that the beans that go into their
Other shops in town are just as conscious about creating these kinds of specific environments for their customers. Lone Pine Coffee Roasters is a quirky local shop that is expanding the boundaries of coffee while considering vibe. Still, Kali Orton, manager and long-time employee, commented that, whilst co-owner and head roaster Scott Witham creates “tastes that are unprecedented,” the palates of the customers and the reasons they all come are so very diverse. “There’s a pretty broad spectrum of people who come in here — both people who really like coffee and
people who don’t care about it at all,” she said. Lone Pine prides itself on its whimsical environment, located a little off the beaten path down Tin Pan Alley in downtown Bend. They pay attention to their roasting and brewing, yes, but they also try to, as Orton put it, “make high-quality everything.” They make their chai, almond
milk, syrups and other beverage flavorings from scratch, using whole vanilla beans and caramel sauce made in house, along with fruit shrubs infused with tamarind paste, basil, fennel and lychee. “We all have something different to offer, aside from good coffee,” said Orton, who herself can be found frequenting Backporch on her days off at Lone Pine. “There’s something
for everyone, but maybe not. There isn’t a lot of bad coffee in town. It’d be hard to find that.” Still, what people call “good coffee” is so divisive, even in Bend, a town that prides itself on togetherness and community. You’d be hard-pressed to switch a Strictly Organic regular to a Starbucks blend or a Dutch Brother’s mocha, but you’ll also find that Starbucks is just as full as Strictly Organic and Backporch. Their patronage is not just reliant on tourists or sugary Frappuccino lovers, either, as one might think. It’s full of loyal locals. Regulars. Their customers are just as mesmerized by the roasts, the sounds, the sandwiches and the lighting.
OREGON OWNED
Cars are continually lining up at the drive-thru’s of Dutch Brothers which, by the way — and like Strictly Organic, Lone Pine, Backporch Coffee, and the like — is familyowned, Oregon-owned and roasts all its own beans.
“Most coffee shops are family run,” said Justin Durham, CEO of Sisters Coffee Company and son of Winfield Durham, founder of the local roastery. Sisters Coffee Company, which opened in 1989, is perhaps Central Oregon’s oldest and farthest reaching coffee roaster, shipping its beans all over the country. “Coffee beans are a very complex thing, and knowing more gives you more possibilities,” Durham said. “There are so many different ways they can be expressed. You just have to explore them.” Sisters Coffee has come full circle as a family business with all three Durham children having now returned to work together, with youngest, daughter Jesse, self described as “growing up on a bean bag,” just returning from an exploratory coffee trip to Brazil, now learning to roast along side her dad. “[Coffee] is such a complex drink,” she said. “Once you start getting down, there are so many different flavors to discover.” Which is perhaps why there’s no real way to describe or pinpoint why we each love coffee in the way that we do. We’re all still discovering, and in each of our own explorations we find that we all want to express our love for it differently.
DUST OF MAGIC
It still holds true, then, that in coffee, as in life, you find your people, that you are able to get what you want if you look for it, and that everyone has a place to belong. That’s the magic of the stuff —
that in a warm, or iced, or blended cup of black, or sweetened, or creamy brew, we find what we’re looking for, whatever that is, and it’s so magical because we can find it. That unlike so many other things in life, with coffee, each way of expression can be and is loved and cherished. Because it’s not coffee alone. It’s all the facets that come with it — the music, the company, the conversation, and yes, even the lighting. With each sip, we intake not just the beverage, but the entire experience. There’s a mason jar that’s kept beneath the counter at Lone Pine Coffee. It’s painted with the white calligraphic words “Fairy Dust.” They sometimes sprinkle a few spoonfuls from the jar onto a latte or atop a dollop of whipped cream. If you ask, they’ll tell you plainly that its contents are just a mix of raw sugar, rose petals and kefir lime leaves, but they also know — they believe — that in the alchemy of the ingredients, that in the concoction, in the amalgam of each element is where the enchantment lies. They know that each fine point of experiential sorcery must come together to create the voodoo we all long for, to mix the elixirs and tonics that allow us not only to face our days, but also, in the partaking, make the living of our days even more glorious. Because they’re just beans after all, just toasted seeds from tiny red and purple berries, but there’s something else about them that’s so mysteriously taken over our lives that, when done right, can give us just enough magic to take on the world. Winter 2012 | Central Oregon Living | 9
Sacred VESSELS Bend artist, Owen Dearing, understands the emotional attachment people have for coffee mugs, like those he creates at his home studio. by Linda Orcelletto / for The Bulletin Special Projects | Photos by Christopher L. Ingersoll & Owen Dearing
10 | Central Oregon Living | Winter 2012
The comforting touch cradled firmly between your fingers; the warm, velvety pressure against your lips; the sense of security and happiness, knowing you’ll have this blissful pleasure every day. It’s the tingling sensation racing through your body each morning … when you have the first drink of your morning coffee or tea from your favorite mug. “On a subconscious level, we have an emotional attachment to the same coffee mug we choose off the shelf each morning,” says Owen Dearing, owner of Mug Revolution, a Bend-based studio where he designs and creates one-of-akind mugs. Sitting in a well-lit, warm garageturned-studio surrounded by white mugs donning various logos, Dearing estimated he touches each creation 40 times during the mug-making process. The final mugs range in colors from blues, greens and Earth tones to black. Each mug takes a minimum of 45 minutes to create, and it takes about six weeks to complete a batch of 250 mugs. “Your coffee breaks should be more enjoyable than drinking out of a Styrofoam cup,” says Dearing. “I feel honored to be a part of making someone’s day brighter.” You may recognize the personalized mugs throughout town: speaker gifts for the Mt. Bachelor Rotary Club, KPOV pledge drive premiums, or mugs for presenters at Ignite Bend. There’s even an international connection. Bono of the
band U2 has a mug made by Dearing. Pottery started out as a part-time hobby during Dearing’s childhood, but it turned into a full-time passion when, in 2000, he got a voice message from the Oxygen Network (owned by Oprah Winfrey) asking for 200 mugs for a Time Warner conference. Unfortunately, Dearing wasn’t able to fulfill the order, but the seed was planted. After working in various other jobs throughout the years, Mug Revolution became Dearing’s full-time endeavor in 2008 when he received a local order for 400 mugs. At that point, he figured he could grow his craft of making mugs while turning a profit at the same time. While no two mugs are the same, the method is for creating each mug
is well-established and complex. It includes: • Weighing the amount of non-toxic porcelain and clay for the mug, hand throwing the mug on the potter’s wheel, and measuring each mug by height and width for uniformity; • After a day of “firming up,” flipping it over for additional drying, trimming the bottom and engraving the signature and date; • Pulling the handle, allowing it to dry to leather consistency before attaching the stamped thumb rest and adhering the personalized logo stamp on the mug; • Bisque firing in batches (at 1,900 degrees Fahrenheit) to allow for easier glazing processes; • Waxing the bottom of the mug,
the logo stamp and the rim; and • Hand mixing the colorant for the glazes, making multiple dips in glazes, and applying an iron oxide mixture to the logo, personalized stamp and thumb rest to give the mug its brownish, leathery appearance. After all of this, it’s finally time for most critical step: firing. The mugs are fired until a final temperature of 2,300 degrees Fahrenheit is reached. Firing at such an intense temperature makes the mugs more durable so they won’t chip or crack. Firing takes 16 hours., and the kiln then takes another 24 to 36 hours to cool enough so Dearing can, with curiosity and expectation, peek inside to check on his personal masterpieces. “Making handmade coffee mugs requires almost continual care and full concentration,” Dearing said. “You have to be fully present. That’s why I enjoy my job so much.” The mugs, made in 12- and 16ounce sizes, range in cost from $18 to $24. Mug Revolution’s storefront is its website, www.mugrevolution.com. The site allows for people to make their own custom-designed and customlogoed mugs. He even allows for mugs with animal paw prints. Dearing said he puts his heart and soul into each mug. “It’s a privilege to spend time with a mug,” he said. “I feel fortunate to have customers who like the extras to make a mug that means something special to them.”
Winter 2012 | Central Oregon Living | 11
KITCHEN TRENDS
THINKING ABOUT GOING TANKLESS?
While tankless water heaters have been used worldwide for more than 50 years, Americans are learning more about the benefits of tankless technology, which include continuous hot water and energy efficiency. More newly constructed homes are featuring tankless options, while older and historic homes can be retrofitted with tankless units for better access to continuous hot water.
to heat water only as it is needed, so no energy is wasted while there is no demand for hot water. By comparison, most conventional tank water heaters continually heat and re-heat 40 to 50 gallons of water each day, even when no one is home. Some tankless models operate at 94 percent thermal efficiency, a good choice for environmental stewardship.
Is a tankless water heater right for you? Here are a few things you may want to know. THEY KEEP THE HOT WATER FLOWING. Tankless water heaters are perfect for homes with busy families because they provide all the hot water necessary for multi-tasking. This means laundry, dishes and showers can happen all at the same time without running out of hot water. Plus, if you own a large garden or whirlpool bathtub, a tankless water heater can make sure it gets filled to the brim with hot water, whereas some traditional tank-type water heaters just don’t hold enough water to get the job done.
THEY’RE THE PERFECT COMPLIMENT TO WATERSAVING FAUCETS AND FIXTURES. That’s because some tankless units ensure these fixtures receive hot water without having to increase the flow—an important distinction that leads to energy savings. When you’re shopping for tankless, make sure it’s compatible with low flow fixtures if you have them.
TANKLESS WATER HEATERS ARE ENERGY EFFICIENT. These water heaters use energy
THEY TAKE UP LESS SPACE IN A HOME. These water heaters come in a convenient,
space-saving size, which is especially beneficial for today’s smaller and smarter homes. About the size of a medicine cabinet, tankless units help homeowners regain extra inches of precious “real estate” in their home, resulting in additional storage space in a basement, garage, laundry room or closet.
To learn more about tankless water heaters, visit or contact Keller Supply.
Homeowners, architects, designers, builders and plumbers are all welcome to come into our extensive working showroom for product selection and project support. As one of the largest plumbing suppliers in the Northwest, we provide expert service and knowledge, a wide selection of name brand manufacturers and competitive pricing!
Call today for your personalized tour of our beautiful working showroom!
541-385-0837 | 200 SE Bridgeford, Blg. #2, Bend, OREGON 97702 12 | Central Oregon Living | Winter 2012
L’art du CafÊ by Kari Mauser / for The Bulletin Special Projects | Photos by Nicole Werner
According to local baristas, the foam art that dons the surface of your latte increases the sensory experience of your cup.
Winter 2012 | Central Oregon Living | 13
T
he moment you step through the door, myriad smells, sounds and sights begin stimulating your senses. The smell of fresh roasted coffee makes you unconsciously inhale deeply through your nose, carrying your smile from your lips all through your body. The hum of conversation blends melodically with the buzz of the espresso machine. The glint of a silver pitcher reflecting the day’s light from the windows catches your eye as
quickly make room in your car’s cup holder as you’re sitting at the drivethru coffee stand, glancing in your rear-view mirror to judge how much time you have before you upset the guy behind you, here — in your favorite coffee shop — you are able to appreciate the moment. As you absorb the heat when your fingers wrap around your mug and you anticipate the taste of a perfectly roasted and brewed bean folded with silky milk and sweet flavoring, your
Tony Querio, Backporch Coffee Roasters
a barista readies the milk to pour. Before you’re even settled in line at the coffee bar, your taste buds are telling your brain what flavor latte will make your day, all based on what your nose, ears and eyes have told you. Unlike the blip in time when you 14 | Central Oregon Living | Winter 2012
eyes sweep down to find a beautiful piece of art, painted right on the top of your drink. Latte art brings an aesthetic aspect to an already artfully crafted beverage. The patterns and designs created when a barista pours steamed milk
into espresso in a certain way with a well-practiced hand adds an element of visual appeal. “Coffee is a completely sensory based thing,” said Tony Querio, barista and co-roaster at Backporch Coffee Roasters in Bend. “It’s about the flavor, and then anything else that can enhance that sensory experience is a bonus.” With latte art, the coffee experience becomes one that engages all of the senses. But the picture adorning your latte signifies more than a visually creative barista. The ability to make a design out of the combination of espresso and milk only comes once a barista has mastered the difficult skill of perfectly steaming milk. “You have to know how to make a beverage well before you can make a beverage pretty,” Querio said. “Latte art is really a guarantee to your customer that you made their drink right.” For Backporch Coffee Roasters owner Majell Beach, that visual guarantee is what distinguishes a high-end coffee shop. Latte art is a seal of approval. “Latte art sets you apart in terms of the amount of training [your baristas] have had to undergo,” Beach said, adding that a new barista averages more than three months just learning the foundational skills before he or she gets to work on the bar. “First, no matter what, you have to have the ability to make the most phenomenal tasting cup of coffee,” she said. “You have to have perfectly steamed milk before you can learn to create designs of latte art.” Being able to steam milk perfectly means not just knowing exactly where to position the steam wand in the milk and how to hold and move the milk pitcher as the milk reaches certain temperatures, but being able to master those techniques. While beverage quality always comes first, according to Querio, mastering the steaming technique that produces milk with a perfectly silky texture lends itself to the challenge of then mastering latte art. “I try to make the art as complicated as I can while still being
aesthetic,” he said. “Seeing if I can take it to the next level. If I’m getting two stacked hearts, then can I get four?” It all comes down to the pour. The distance, volume, speed and movement all make a difference in how the white milk mixes with the brown espresso. Two basic designs provide the foundation for all latte art: the heart and the rosette. From there, baristas create their own signature techniques and styles. Some like to leave a picture loose. Others try to add as many stripes and layers as possible. “It’s not exactly your own design, but it’s creating a style that is reflective of you,” said Querio, who’s working on creating his own signature spiral. As baristas work to refine their skills, they begin to consider the art’s symmetry, complexity and contrast, Querio added. “For me,” he said, “it’s about pushing it to the next level, to see how far I can get toward pouring the perfect cup — the beverage is perfect and the aesthetic is perfect.” While the origins of latte art are hard to trace, according to Wikipedia, the craft was initially developed in Italy and was introduced in the U.S. at Seattle’s Espresso Vivace. According to this story, the coffee shop’s owner, David Schomer, began using the heart pattern as a signature atop beverages sometime in the late ’80s. Mark Olsen, manager at Thump Coffee, became a barista more than 20
years ago, and although latte art had started to make an impression, it hadn’t quite taken hold in most coffee shops. “What I was doing then was a lot different than what I do now,” he said. But while latte art wasn’t a big part of the coffee world then, Olsen appreciates the role it plays in coffee shops now. “People’s faces light up when they see it,” he said. “They see it and know they are getting a really great product before they even take their first drink. “I think latte art is really cool, but what it represents — giving people a quality exchange — is something to be proud of.” While a cup of coffee can be found virtually anywhere, coffee shops where each barista cares about making every drink the best it can be are exceptional. “Latte art started as a sign that a barista made perfect milk,” Olsen said. “It’s an old trade — it’s the artisan aspect of the profession. Holding on to that is what makes it notable, making it personal and putting your heart into it.” Olsen’s heart in his art is usually hanging, but he also likes to pour tulips and to try to create a design he hasn’t seen before. The only limit, he said, is the size of your cup. “Once the milk begins to take on a design,” he said, “you can change its direction and make a rooster or turn it into a swan or a tree. For me, it’s really fun to see how the baristas progress from the very basic heart where they started into a crazy beautiful fuchsia or a scene with so many little details.” Although some baristas can make amazing pictures by adding extra lines and details in their latte art by etching the pattern — drawing the dark liquid through the light liquid using tools such as the end of the thermometer, a stir stick, or even a spoon — free pouring keeps the focus on the beverage. “Ultimately, it’s about the beverage and the service time, putting it in someone’s hand,” Querio said. “The said step of manipulating the picture is simply unnecessary.”
“You have to know how to make a beverage well before you can make a beverage pretty. Latte art is really a guarantee to your customer that you made their drink right.”
Winter 2012 | Central Oregon Living | 15
COLOR TRENDS
COLOR,TECHNOLOGY AND CREATIVITY Color isn’t just back—it’s back in a big way and here to stay, according to the color forecast for home décor in 2013-2014 from the PPG PITTSBURGH PAINTS® brand. Homeowners have come to appreciate the new found infusion of vibrant hues into all aspects of modern society. Once hesitant, they’ve become more comfortable with powerful color, and they’re showing their creativity by embracing deep, dramatic teals such as French Riviera and sharp, playful fuchsias such as Rose Marquis in their homes. These are just two of the 25 lively key colors presented in Color Minded, the 2013-2014 trends for THE VOICE OF COLOR® program. “We are living at a time when an unprecedented platform for self-expression exists due to the constant transformation of technology and evergrowing connectivity and communication,” said Dee Schlotter, brand manager, The Voice of Color, program of the PPG Pittsburgh Paints brand. “Consumers are articulating their creativity like never before. Fresh, bold color has permeated our daily lives, becoming an increasingly dramatic character in home décor and overall design. Homeowners who were once leery of color are now embracing it with open arms and
a brand-new level of sophistication.” The influence of new technologies and a society propelled by ideals at
16 | Central Oregon Living | Winter 2012
an ever-evolving pace are driving color-packed palettes for 2013. With such an abundance of bold colors, the method for
integrating color and lifestyle will vary from person-to-person—and that will make all the difference in interpretation, ac-
cording to Schlotter. For some, the urge to retreat to life’s fundamental basics will yield simple yet adaptable, thoughtful application of home design elements. For others, selfmanifestation will be embellished by loud, unexpected design sensibility as fashionable, futuristic technology takes center stage. Overall, sleek and chic is in, but only when paired with a friendly, inviting atmosphere.
“Everything is more sophisticated and multimodal in its design today— from our smartphones to the cars we drive and the clothes we wear,” Schlotter added.
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Coffee, both ground and brewed, offers cooks an additional level of culinary diversity.
Coffee Culinaire
by Annissa Anderson / for The Bulletin Special Projects | Photos by Nicole Werner
Hadn’t considered coffee as an ingredient in cooking? Think again. Coffee’s roasted quality, along with its bitterness and acidity, are surprising attributes that complement sweet, bold, spicy, earthy and nutty flavors in many different foods. Coffee, in its ground and brewed forms, can add an unexpected nuance of complexity to custards, cakes and brownies, sauces, and, most surprisingly, rubs for grilled meat and poultry. Winter 2012 | Central Oregon Living | 17
Mexican Mocha Pots de Crème (Serves 6) Pots de crème are silky, creamy custards similar to crème brûlée, but without the crunchy burnt sugar crust. These small, yet rich, doses of spiced chocolate cream are a great example of the highly desirable combination of coffee and chocolate.
Ingredients:
1 cup heavy whipping cream 1 cup whole milk 1 teaspoon espresso powder 1 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 2 tablespoons coffee liqueur (such as Kahlúa) 6 ounces finely chopped high-quality bittersweet chocolate 6 large egg yolks 2 tablespoons superfine sugar Whipped cream and shaved chocolate, for serving (optional)
Method:
1. Preheat oven to 300° F. In a small saucepan over medium-low heat, bring cream, milk, espresso powder and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur. 2. Put chocolate in a heat-proof bowl and pour the hot cream over it. Let stand 1 minute then stir until smooth. 3. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes. 4. Meanwhile, bring about 4 cups water to a simmer. Set ramekins in the bottom of a 9- by 13inch baking pan then fill each ramekin equally with custard. Pour the hot water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes. (Do not overbake.) Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours. 5. Serve topped with a dollop of whipped cream and shaved chocolate, if desired.
18 | Central Oregon Living | Winter 2012
Ground Coffee
Ground coffee and espresso beans are fantastic weapons to add to your culinary arsenal. Adding a small amount of ground coffee to standard preparations can result in final products, both sweet and savory, that are much more robust in flavor. In short, this single ingredient can turn the ordinary into the extraordinary in a matter of seconds.
Coffee & Chocolate
Think of coffee as a layer in creating perfect flavor pairings. The combination of milk or cream and chocolate is incredibly delicious. Add coffee, and it is heavenly. Why limit yourself to hot chocolate when you can have mocha, with its added layer of flavor? Extend this thought, and discover that a whole range of dessert recipes can benefit as well. Add coffee to any number of chocolate desserts for creative and
mystical results. For example, try ground coffee steeped in cream and stirred in to shaved dark chocolate as a base for ice cream and steamed custards. For the next step, add complementary spices.
Spices & Chiles
When deciding how to use coffee in cooking, it may help to think of coffee as a versatile spice. In fact, its flavor combines perfectly with other dried powders like salt, sugar, pepper,
Brewed coffee can be added to slowcooked preparations of a wide variety of meats, particularly lamb, pork and beef. cinnamon, coriander, cayenne, and a number of dried and ground chiles. A spicy chocolate and coffee dessert, like Mexican Mocha Pots de Crème, is a fantastic use of spice combinations. More unlikely, but perhaps even more effective, is adding a big pinch of freshly ground coffee to spice rubs. While coffee and steak seems like an unusual flavor pairing, they both have an earthy quality that melds when they are cooked together. A coffee-spiked rub brings out the flavor in other cuts of meat — spare ribs, prime rib roast, and even burgers — as well as chicken and turkey that is bound for the oven or grill.
Brewed Coffee
Brewed coffee offers yet more uses. Brewed coffee is often added to intensify other flavors, like chocolate in baked goods, meat drippings in gravies, or brown
sugar in glazes. In addition, brewed coffee’s acidity means it has tenderizing qualities.
Meat Tenderizer
Brewed coffee can be added to slow-cooked preparations of a wide variety of meats, particularly lamb, pork and beef. Its acidity offsets the richness of the meat while helping to break down proteins for even more tender results. Try throwing a cup of brewed coffee in with a pot roast or brisket at the start of its cook time. The flavor will be subtle at the table, but likely improved.
Chocolate Cake
Many of the best recipes for chocolate cakes and brownies include a small amount of strongbrewed coffee. Coffee in the batter intensifies the chocolate flavor while cutting the sweetness. Rich, bitter coffee comes through again!
Coffee-Rubbed Bacon Cheeseburgers Ground coffee adds a depth to the spice rub and brings out the flavor of the meat. This simple rub also works well on barbecued steaks and chicken. Choose a sweet and smoky barbecue sauce for the best flavor pairing results.
Ingredients:
COFFEE RUB: 1 1/2 teaspoons freshly ground coffee 1 teaspoon (packed) golden brown sugar 1 teaspoon freshly ground black pepper 1/4 teaspoon ground coriander 1/4 teaspoon dried oregano 1/4 teaspoon fine sea salt
(Serves 4)
BURGERS: 4 slices applewood-smoked bacon 1 pound ground sirloin 4 slices smoked gouda or provolone cheese 4 potato bread hamburger buns 4 thick slices red onion 1 teaspoon canola oil 4 slices tomato Barbecue sauce
Method:
1. Make coffee rub: Mix all ingredients for the rub in small bowl. 2. Cook the bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Form meat into 4 equal patties. Toss onion slices in canola oil.
3. Light a gas grill to medium-high heat, and clean grates if necessary. Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Place onions on outside grates, or on half of grill and turn down to medium. Grill burgers and onions until slightly charred, about 4 minutes; turn and cook an additional 3 minutes, or almost until desired doneness. Top each burger with a cheese slice, cover, and cook until cheese melts, about 1 minute longer. 4. Place burgers atop bottom halves of buns. Top with bacon, grilled onion and tomato slices. Spoon a dollop of your favorite barbecue sauce over the top. Cover with bun tops and serve. Winter 2012 | Central Oregon Living | 19
Some Central Oregonians are realizing that the perfect cup of coffee is just one home roast away.
The Perfect
ROAST At HOME
by Gregg Morris / for The Bulletin Special Projects
The battle between beer and coffee for drink supremacy is waged every day in Central Oregon. And while many homebrewers have taken this war to their kitchens and garages, home coffee roasters are doing the same. “I like the idea of having the ability to control the quality of what we drink,” said Ben Zimmerman, a home coffee roaster from Bend. “It is nice to be able to pick and choose what actually goes into our body.” Zimmerman, a self-professed coffee snob, began home roasting his coffee beans four years ago. Since his first roast, he hasn’t looked back.
Why Home Roast?
Home roasting has caught on for a variety of reasons, the most common being cost effectiveness, quality control and freshness. “We began roasting at home because we were interested in bringing down the cost of buying coffee,” Zimmerman said.. “The price per pound is considerably cheaper.” When buying coffee beans wholesale, the cost difference can be as much as $10 a pound. As for quality and freshness, home roasting allows the roaster to cater to their own tastes. “We have far superior quality and taste,” Zimmerman said. 20 | Central Oregon Living | Winter 2012
How to Home Roast
The first step for people interested in roasting their own coffee beans is to determine a method. Your choice should be influenced by how much coffee you drink as well as how much money you are willing to spend. Once you’ve identified your budget and level of caffeine addiction, you can pick between manual roasting and machine roasting. Manual roasting requires a, old popcorn roaster, a skillet or a cookie sheet. A timer and thermometer are beneficial for this low-cost, do-ityourself method. Some of the benefits to manual roasting include having direct
control of your roast and the ability to have higher volume batches. The problems associated with this method range from producing more smoke to it simply being more work. Once you have decided to spend the money on a roasting machine, your next choice is between an air roaster and a drum roaster. Air roasters tend to develop the brightness of coffee, while drum roasters develop the body more. Drum roasting machines, such as ones from Behmor, HotTop and Gene Cafe, are more expensive than air roasters like those made by Fresh Roast. The roasting times vary from machine to machine, with air
a second crack, you will have a Full City Roast. When the beans emit a second crack, the character of the roast begins to supersede the character of the bean. This is referred to as a Vienna Roast. A French Roast occurs as the roast looks very dark and the smoke becomes more pungent. If the beans’ sugars burn completely, you’re too late and the roast becomes barely drinkable. Whether you are unhappy with the coffee choices in town, or just unhappy with what buying coffee is doing to your pocketbook,
“I like the idea of having the ability to control the quality of what we drink. It is nice to be able to pick and choose what actually goes into our body.” roasters taking 8 to 12 minutes and most drum roasters ranging from 14 to 20 minutes. Ideally, your machine should roast no more than a three days supply of coffee at a time.
The Roast
In order to control the quality and flavor of your roast, it’s important to understand the different stages of the roast. Within the first few minutes,
the bean will turn from green to a yellowish color. The steam from the beans becomes fragrant, and you will hear the first crack as the beans begin to break down. After the first crack, the roast is ready when you are. If you end the roasting early, it is called a City Roast. If the beans continue to roast, they begin to caramelize and slip into a City + Roast. Most people stop here, but if you let them go until the verge of
home roasting may be your solution. Once you begin to roast your own beans, you may have a hard time enjoying a storebought cup of coffee, according to Zimmerman. “I don’t drink a whole lot of coffee I don’t roast,” he said.
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Winter 2012 | Central Oregon Living | 21
GARDEN CALENDAR
DECEMBER
If you are trying to overwinter your zonal geraniums, you can cut them back by two-thirds, leaving about one-third of the plant intact. Then bring them indoors to a garage or cooler room with a window for light, and minimally water through the winter months to keep the roots from drying out. Around February or March, you can begin to increase the watering and then add some fertilizer to get the plant going. Eventually, place outside once warmer weather arrives. Want to brighten up your home with some color? Force bulbs indoors during the winter months. The most commonly forced bulbs include crocus, hyacinths, paper whites, amaryllis, tulips, daffodils, miniature iris and scilla.
possible, so you may want to dig the hole before the ground freezes and cover it until you are ready to plant. Better yet, dig a hole the size of the pot on the east or north side of your home, then sink the pot into the ground to protect and insulate the roots. In the spring, you can take the tree out of the pot and permanently plant the tree in the landscape.
by Amy Jo Detweiler / Special to The Bulletin
Central Oregon. Remember to add 14 days to the maturity date on the packet to approximate how long it will take for that plant to mature here in Central Oregon. Plants either slow down or stop growing at night due to our low evening temperatures.
Make holiday decorations from trees, shrubs and ornamental berries from the landscape.
If we have heavy snowstorms, you can tie limbs of your columnar evergreens (i.e. upright juniper, arborvitae) to prevent breakage from ice or snow.
Browse our local garden publications specific to Central Oregon at: http://extension.oregonstate. edu/deschutes/horticulture/garden-publications.
Order spring planted bulbs, corms and roots such as alliums, dahlias, gladiolus, lilies and autumn crocus.
JANUARY/FEBRUARY
Dust off your houseplants to help them “breathe” using a cloth dampened with water.
Monitor houseplants for adequate water, fertilizer and humidity. These requirements are generally less during the winter months.
Avoid walking on the lawn if it is frozen solid to prevent damaging the turf.
Browse seed catalogs and nurseries for seeds. Consider planting new and heirloom vegetables in the garden this spring. Make sure your landscape plants, especially your new ones, do not dry out or desiccate this winter. If we have lots of snow, then you can enjoy the view from inside your cozy home. However, if we have a break in the weather with a dry spell (3 to 6 weeks), when the sun is out, no snow has fallen and the ground is warmed up, you will need to drag out the garden hose and give all of your plants a deep soak. This will prevent your plants from drying out through the winter months. If we have a long, dry winter, you will want to water every 6 to 8 weeks. Clean, oil and sharpen garden tools. You can clean your tools with a bleach solution — 1 tablespoon bleach per gallon of water. Rinse thoroughly with water and dry immediately to prevent corrosion. You can also use rubbing alcohol to disinfect tools. If you are selecting a live Christmas tree for the holidays, be sure to follow these tips: • Live trees can be kept inside for 3 to 5 days without breaking dormancy. • A tree goes dormant once a year. If dormancy is broken, the tree will likely not survive the freezing temperatures of winter once placed outside. • It’s best to plant your live tree as soon as 22 | Central Oregon Living | Winter 2012
Check stored vegetables, fruits or flower bulbs for rot or fungus, and discard any showing signs of rot. The national gardening craze has a lot of seed sources selling out earlier than ever. It is a good idea to order seeds early this year. Purchase/ order annual and vegetable garden seeds with 65 to 80 days to maturity as these are best for
Make a cold frame or hotbed to start early vegetables or flowers. Design your vegetable garden with consideration for spacing, trellising and time of year for what crops. Grow cold crops early; plant late and sun-loving plants during the hotter months.
Be a Caffeinated Gardener Wake up your garden through the use of coffee. by Gregg Morris / for The Bulletin Special Projects
A cup of coffee in the morning is as familiar to Central Oregonians as our picturesque Cascade skyline. What some people may not be aware of is the connection between drinking coffee and tending to a garden. So, before you throw your coffee grounds and filter into the trash, try putting them to good use in your garden.
As a Soil Additive
While the exact benefit of adding coffee grounds directly to your garden is debated by master gardeners and horticulturalists, they all seem to agree there is no harm in its practice. Plants that crave highly acidic soil, such as rhododendrons, azaleas and violets (to name just a few), seem to benefit the most. It is a good idea to mix the coffee grounds into the soil when adding them to a garden. If left on top, they could dry out and repel the water plants need to survive. Better yet, mixing two cups of coffee grounds in a five-gallon bucket of water makes a nice fertilizer “tea.” For the best results, make sure to add the grounds to the soil before the first freeze and no more than one inch at a time. While the grounds do improve the tilth of the soil, some horticulturists question the effect coffee grounds have on the plants. “Research shows that coffee grounds only affect the pH level in the soil a tiny bit,” said Amy Jo Detweiller, associate professor in the Home and Commercial Horticulture Department of Oregon State University. “While it won’t harm the soil, if you’re looking to change the pH level in your soil, a different product is probably a good idea.” Winter 2012 | Central Oregon Living | 23
When adding coffee grounds directly into the soil, it is prudent to add a nitrogen fertilizer at the same time. Coffee grounds encourage the growth and reproduction of microorganisms in the soil. While the grounds are being broken down by the microorganisms, the additional nitrogen in the fertilizer will provide an excellent source of nutrients for your plants. According to Oregon State University, you needn’t worry about the pH level in the coffee grounds. The brewing process leaches most of the acid out of the grounds while decomposition in soil neutralizes the acid in the coffee grounds. Another benefit to using coffee grounds in the garden is the ability to shun unwanted animals. Slugs, snails and cats looking for an outside litter box are all put off by the abrasive and acidic nature of the coffee grounds.
Composting
One area that horticulturalists agree on is the benefit of adding coffee grounds to your composting bins. The grounds have roughly the same
percentage of nitrogen — 2 percent by volume — as grass clippings. They also provide excellent drainage for your compost pile.
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Because it’s a good source of carbon, even the coffee filters can be added. This ecofriendly practice allows you to limit the waste of making coffee. “The worms love coffee just as much as I do — although the worms prefer it black, so no cream or sugar,” said Laurie Perez (a.k.a., Wonder Worman), purveyor of composting red wiggler worms. “Coffee provides the grit for digestion.”
If you are not a coffee drinker and you would like to try adding coffee grounds to your garden or compost bin, ask your friends or local coffee shop for their used coffee grounds. Most people and businesses are happy to get rid of their waste in a beneficial way. Remember, the finer grounds will decompose faster, so you can use them more often.
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for the Gardener by Christopher L. Ingersoll / The Bulletin Special Projects
Buy something special for the gardener in your life this holiday season. Adirondack Comfort
Give your gardener a place to sit and enjoy their garden with a hand-crafted red-cedar chair. $199 Cascades Garden Nursery
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26 | Central Oregon Living | Winter 2012
Garden Utility Kit
Get your friend or loved one started in gardening with a utility kit that has all the tools necessary to get plants into the ground and see them through to a flourishing garden. Collapsible bucket -- $18.95 The Gardener’s hollow leg -- $34.95 The Wing Weeder -- $18.95 Hula Hoe -- $10.95 Larger Pruners -- $49.95
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Landsystems Nursery Winter 2012 | Central Oregon Living | 27
Keep the AIR OUT THERE
by Kathy Oxborrow / for The Bulletin Special Projects
As the winter days shorten and the temperatures drop below freezing, most of us crank up our heat. Then we think about our fuel costs. Illustration by Greg Cross, The Bulletin
28 | Central Oregon Living | Winter 2012
Weatherizing your home is one way to reduce your home’s heating bill, and there are multiple programs that can help you accomplish that, depending on the type of heat you use. Weatherization is a process in which buildings are made more energy efficient by implementing energy conservation measures such as insulation, weather stripping, caulking around doors and windows, and sealing furnace ducts to reduce heat loss. It can also include replacing older windows and heating system upgrades. All the electric and natural gas utilities offer weatherization programs. If you heat your home with oil, wood, kerosene, butane or propane, the Oregon Department of Energy has a program called SHOW—State Home Oil Weatherization. There are financial incentives for the utility and state programs, whether it’s in the form of cash rebates, low-interest loans, no-fee loans or tax credits. “It’s very important to contact your utility first before you do any work because some programs have rules that don’t allow for retroactive reimbursement,” said Vern Rice, the energy services supervisor at Central Electric Coop. No matter what type of fuel source your home uses, the process for all these programs begins with a home energy audit, and most of the programs provide this service free. An energy audit is a comprehensive look at the home and what measures can
be installed to improve energy efficiency. “What’s important is to identify all of the existing conditions so that the most cost effective and beneficial improvements can be made to a home,” said Matthew Martin, energy specialist at NeighborImpact, a nonprofit organization that provides free home weatherization for lowincome people. The NeighborImpact program will help homeowners and renters who use any type of fuel to heat their homes. “We’ve found that 30 percent of people that receive a home energy review go on to make additional energy savings improvements to their homes that help them reduce their home energy costs,” said Rachael Hunter, the customer relations manager for Energy Trust of Oregon, which operates the Pacific Power and Cascade Natural Gas weatherization programs. Taking advantage of the various weatherization programs available in Central Oregon will improve your home’s energy efficiency, increase your comfort level and reduce your heating bill. It will also benefit the environment by reducing the need to build new fossil fuel power plants. It’s definitely a win-win proposition.
Weatherization Services in Central Oregon
All Oregon utility-sponsored weatherization programs are available for homes built before 1992. Homes built after 1992 adhere to a stricter Oregon building code regarding energy efficiency. Pacific Power and Cascade Natural Gas work with Energy Trust of Oregon, a nonprofit organization, to offer energy conservation programs to their customers. Energy audits are free for homeowners, renters, and owners of multi-family residential units. Cash rebates are available after the homeowner installs the measures. Funding comes from fees charged to all customers of Oregon investor-owned utilities. Central Electric Cooperative and Mid-State Electric Cooperative provide weatherization and energy efficiency assistance programs for all of their membership. That includes free home energy audits and cash rebates for installed and approved measures including insulation, windows and heating system upgrades. The Bonneville Power Administration, from whom both CEC and Mid-State purchase their electricity, funds all of the utilities’ conservation programs. The Oregon Department of Energy has energy conservation services for homes heated with oil, wood, butane, propane and kerosene. Eligible homeowners can conduct their own energy audit and apply for cash rebates for installed weatherization and heating measures. Maximum rebate is $500. NeighborImpact, a nonprofit organization serving economically disadvantaged people, offers free weatherization programs for people in Crook, Deschutes and
Jefferson counties. To qualify, family income cannot exceed 60 percent of Area Median Income. For a family of four that income is around $43,000. Both homeowners and renters of site-built and manufactured homes are eligible as long as income guidelines are met. Services are provided through funding from state and federal governments. Bend Area Habitat for Humanity, provides weatherization, repair and rehab services for low-income homeowners in Bend and Crook County. The homeowner pays for the cost of service with a no-interest loan over a term of 48 months. Homeowners whose income does not surpass 60 percent of Area Median Income are eligible to participate in the program. Clean Energy Works of Oregon, also a nonprofit, was established to reduce energy waste by encouraging homeowners to take direct action. The target audience is people who want to improve their home energy efficiency but don’t have the cash up front to pay for it and don’t qualify for free weatherization service from NeighborImpact. Zero transaction fees are available for loans with market-rate interest through Umqua Bank. The energy audit is free and you receive up to $3,200 in cash rebates based on the projected energy savings. That rebate is then applied to reduce the amount of the loan. If you are a Central Electric or Mid-State Electric customer, you can apply for their rebate program in addition. This program is one of the 35 BetterBuildings projects around the country funded by the U.S. Winter 2012 | Central Oregon Living | 29
expert
advice The life of a home buyer AUGUST 2012: I found a house that was perfect for my buyer! She loved it, and we wrote on it. Within one day, I received the call that three other offers came in. Let’s do our best, I advised, study the comparables and go from there. We raised our price yet lost out. We chalked it up to “better luck next time!” There always is a better house when one doesn’t work out. I’ve been a Realtor long enough to know this to be true.
TUESDAY, SEPT 4: Another house came up! I contacted my buyer, and we looked at it after work. I got the call: “Cindy, two other offers came in today…seller wants to do highest and best.” We performed. The disappointing news came two days later after the seller accepted a different offer. SATURDAY, SEPT. 15: A For Sale by Owner (FSBO) sign showed up, and I called. I spoke with the owner to discuss value and to see the house. Since the house just came on the market they are not budging. My sales data for the neighborhood says it’s overpriced by $25,000. My buyer can’t pay that much, and besides, it likely will not appraise. Be patient, I advise her. She wants to sit
on that one, similar to the seller sitting and seeing and waiting. Anything can happen. FRIDAY, OCT. 5: I was notified by my stealth computer program that a short sale came back on the market and is available! My buyer liked this home way back in May, but it had eight offers on it and the seller wasn’t accepting more. The timing wasn’t right anyway. (Trust me, as a seller, you do not want eight offers on your home.) I called the listing agent: “Is the house available and do you have any other offers?” The answer was yes available, and no on other offers. We wrote that day. Whew, a break! I got the call on Monday: “Sorry, Cindy. I got three offers over the weekend. Seller doing highest and best.” We re-submitted, and two days I received the bad news. I made the call to my client with all the enthusiasm I could muster. I think our phones had the eye watering app go off at that point in time. I am getting weary. Time to regroup and counsel. Maybe she isn’t supposed to buy a house now? Why does she keep missing out? What else is out there? Should I go door to door? What can I do? Her offers are strong, and she isn’t low-balling anyone… SATURDAY, OCT. 6: Found a perfect house and wrote ASAP. I just wrote it out for her to sign. At this point, I know what she needs. Good and bad news: The good news is our offer got accepted! The bad news is that it was accepted in first back-up position. So very thankful! We need to wait and see on this one; at least our foot is in the door. (No pun intended…but yes, it actually was.) THURSDAY, OCT. 11: Followed up with the FSBO; they are still seeing what will happen and not ready to take a “low-ball” offer. Okay…
30 | Central Oregon Living | Winter 2012
I am dreading that my buyer will want to switch agents. I am batting .015, but not without market knowledge, a ton of effort and skills. If it was March 2012, none of this would be happening. I think my hair is starting to fall out. The thing is, this buyer is me (with the exception of the short-sale example; that is a real buyer of mine). No
We’ve always known where the market is right now based on the data, but what everyone really wants to know if we have hit bottom. Now we know. pudding yet. I cannot fire myself, and for that I am grateful. I guess I could, but…no! I won’t. I’m sticking with her. She certainly knows the inventory! A big thank you to all of those current buyers and sellers who are going through similar scenarios at this very moment. If you are a buyer and have also experienced this situation, stick with your agent. He or she has spent countless hours on your behalf doing the best he/she can. Every seller and situation is different. You’ll get to enjoy your pudding soon — I promise! Walking in a buyer’s shoes these past four months has been a gift of awareness and a test in capacity. I’m looking forward to my pudding for Christmas this year. My son is not too excited; however, when I said it comes with Legos, he was all for it! Cindy King is a principal broker with Re/Max Key Properties
expert
advice Housing project creating jobs, homes In southeast Bend, new affordable homes started rising out of the ground this fall, creating jobs and providing homes for Bend families in need. These homes are available to people up to 100 percent of area median income. The projects put builders and contractors back to work, people who had been out of work for up to two years. Each home creates the equivalent of two permanent full-time jobs in the private sector. To date, Building Partners for Affordable Housing, a local nonprof-
it, has developed 12 homes in the last two years, working with local builders and sub-contractors. This project is a partnership designed to demonstrate that affordable housing can also be state-of-the-art construction that provides the best in building performance. Homes are designed to save the owner money to operate the home year in and year out. Building Partners for Affordable Housing, the City of Bend, the State of Oregon, the federal government and citizens who paid into the Bend affordable housing fund are just some of the partners making the project a success. Today, new, affordable homes under $195,000, with down payment assistance, are hard to find, but not in Southern Pines. For these homes, the buyer will
need to qualify for less when it comes to their loan thanks to the State of Oregon down payment assistance grant. A family of four making less than $64,000 a year could qualify for a home, and Building Partners is working with families to get them the information they need to decide if this program works for their needs. Through a grant from Oregon Community Housing, the focus of the project is promoting homes and jobs to minorities in Bend. If you know a deserving family that might qualify, whether or not they are a minority, please contact us. We’d be happy to get them started on the road to home ownership through this program. Under this program, three homes are under construction, with seven more
to follow next year. Building Partners was founded to bring affordable housing to those who are working but underserved and in need of housing. Builders from the Central Oregon Builders Association (COBA) worked to found the nonprofit near the peak of the real estate market in 2007 due to lack of affordable housing options. The search for affordable property took a couple years, and construction started in late 2009. If you want to partner with us please contact me. If you would like more information, please visit the COBA website at www. coba.org or call us at 541-389-1058. Tim Knopp is the executive vice president of the Central Oregon Builders Association.
Winter 2012 | Central Oregon Living | 31