U Magazine

A magazine for your mind, body, and self.

Sweet Delights

Di Long’s bakery adventure at La Magie

Love Foods to Add to Your Grocery List Stephanie Trager’s Life Mission

Sponsored By

ADVERTISING SUPPLEMENT

2 | U Magazine | February 2015

U Magazine Table of Contents

Contributors...........................................................................................4

In The Spotlight Taste the Magic.....................................................................................5 Meet Di Long, the mastermind behind La Magie’s sweet delights.

Food for Lovin’ .....................................................................................8 Say Happy Valentine’s Day to your beloved with these aphrodisiacs.

Of the Heart & Soul...........................................................................12 Stephanie Trager wants everyone to find their true purpose in life.

Knowledge & Advice High Desert Adventure: Urban Escape ......................................... 11 Make Your Own Snow Globes .........................................................16 What We’re Reading..........................................................................18 Soup & Stew Sensations....................................................................20 Welcome Home: Designing for the Sexes .....................................23 Nonprofit Spotlight: KIDS Center...................................................24 Women in History: Rosie Bareis.....................................................26 Caring for Others: Our Long-Term Care Workforce Crisis ........27 Giving, Not Receiving: The $60 Challenge ...................................28 At the Workplace ............................................................................... 31

Editor’s Note A few years ago, in the early days of living on my own, my mother sent me a Valentine’s Day gift in the mail.

BodySince CopyI lived only three hours away from her, the gift caught me by surprise — and made me grin. I could’ve just taken a weekend to visit her and pick up the gift, but then perhaps this memory wouldn’t be nearly as precious.

It was a small brown box, decorated in paper hearts that my mother had painstakingly glued to the outside. There were hand-drawn smiley faces interspersed among the hearts. A few fun stickers were placed sporadically along the taped edges.

Opening it up, my mother had placed a little valentine on top of a bunch of pink, red and white tissue paper. The valentine was one of those classic cards that kids hand out to their elementary school friends. In this case, it was a valentine with “The Little Mermaid” on it, which just so happens to be my all-time favorite childhood movie.

(She’s a smart one, my mother.)

But I have to tell you: Even with all the special care my mom had put into the packaging, it was the sweet smell wafting from beneath the tissue paper that made me do a happy dance. And warmed my heart.

My mother had made me my favorite sweet pecan bread in the shape of a heart.

Valentine’s Day can be overdone, it’s true. You only need to walk through a local grocery store to be bombarded by the commercialized cornucopia of candy. But then again, a day set aside to celebrate your loved ones, to remember the loved ones you’ve lost, to have a special meal with that special someone, to show your love with a handmade gift? That’s pretty great.

After all, the memories you make today might just last a lifetime.

I still have “The Little Mermaid” valentine my mother gave me.

— Althea Borck, editor

U Magazine

is a product of The Bulletin’s Special Projects Division, P.O. Box 6020, Bend, OR 97708.

All content is the property of The Bulletin/Western Communications Inc., and maynot be reproduced without written permission. Printed by Northwest Web Press, www.northwestwebpress.com Story ideas may be submitted to editor Althea Borck for consideration.

Contact her at 541-383-0379 or aborck@bendbulletin.com Published: Saturday, February 14, 2015

Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Althea Borck, Special Projects Editor; Stacie Oberson, Special Projects Coordinator; Kari Mauser, Special Projects Associate Editor; and Kevin Prieto, Special Projects Image Coordinator.

Cover photo by Kevin Prieto / Model: Di Long of La Magie Bakery

U Magazine is on Facebook!

Visit us a www.facebook.com/u.magazine.oregon

To subscribe or learn more about all our publications, call 541-385-5800 or visit us at www.bendbulletin.com

U Magazine | February 2015 | 3

U Magazine CON TR IBUTORS

ANNISSA ANDERSON, a freelance writer and PR consultant, also studied culinary arts and worked as a pastry chef in another life. She now writes regular food and nutrition articles for The Bulletin. When not researching food trends and recipes, she prefers to spend her time with her husband and young son exploring Central Oregon’s lesser-known natural spaces.

Serving Your Medical Imaging Needs Since 1948

An avid crocheter and origamist, JOHN CAL worked as a baker, head chef, ukuleleist and Sno-Cat driver before settling into writing. He enjoys filling his time with yoga, postcard writing and collecting bowties. John also collects candy from around the world — he has a 100-plus specimen collection (and counting) — and lives in Bend with his dog, Hank.

LAURA KESSINGER is a native Oregonian who lives in Bend. Eighteen years ago, her solar-powered smoothie cart was a bit ahead of trend, so she now spends her time working in restaurants, writing about food, narrowly avoiding parking tickets and embarrassing her kids with public displays of awesomeness.

The Bulletin’s Special Projects Associate Editor, KARI MAUSER loves to uncover and share the interesting, inspiring and important stories that surround us. She and her husband spend their time rediscovering the magic of the world through the eyes of their two little boys.

LINDA ORCELLETTO is a published writer, event planner and chronic list maker. Orcelletto loves exploring all the best coast has to offer with her husband, Joe, and fur child Colby, an 80-pound, not-so-bright, lump of love golden retriever. Linda considers herself a native Oregonian even though she lived nearly 30 years in Wisconsin.

A former Portland public affairs TV producer, KATHY OXBORROW provides opinion research, facilitation, planning and writing services for businesses and nonprofits. She grew up on a Nevada cattle ranch and moved to Bend drawn by its outdoor amenities. Her website is oxborrowconsulting.com.

After three decades in Seattle, SUE STAFFORD returned home to Oregon to put down roots in Sisters. The “dry side,” with its beauty, weather and slower pace, affords her the opportunity to pursue her gardening, hiking, and movie going. Sue’s experiences with motherhood, teaching, fundraising, horticultural and expressive arts therapies, and hospice case management inform her writing.

4 | U Magazine | February 2015

Taste the

MAGIC

by John Cal, for The Bulletin Special Projects / photos by Kevin Prieto

From a family of Asian chefs, Di Long has broken ranks, opened La Magie Bakery in downtown Bend and wowed the taste buds with her sweet creations.

We all know families of dentists or nurses, police or army men and women, teachers or mechanics, but Di Long is from a family of chefs.

With ties to restaurants such as Szechuan, Soba Noodles, 5 Fusion & Sushi Bar and Tomo Sushi, Long and her family are

among Bend’s culinary royalty.

It’s in her blood. But Di surprised everyone — including herself — four years ago when she undertook the transition from a chef, well adept at savory Asian fare, to classically trained French baker and owner of one of Central

Oregon’s favorite bakeries, La Magie in downtown Bend.

“I grew up in my parents’ restaurant,” said Long. “We didn’t have babysitters growing up, and of course my parents worked nights, so (my brothers and I) would go do our homework at the restaurant.”

At at early age, Long started knife skills and cooking methods.

“I was probably 11 when I started helping out, little stuff like folding potstickers and chopping vegetables. … We U Magazine | February 2015 | 5

always knew techniques. We didn’t know the fancy name like brunoise or julienne. We just knew dice, large dice, small dice,” said Long with a laugh.

Unlike many of her Mountain View High School classmates, Long would spend her posthomework evenings racing her brother Howie to see who could peel shrimp or debone chicken the fastest.

“We were never required to do it,” she said. “We say it as we got to do it.

It was just fun.”

After high school, Long attended the University of Oregon where she earned her bachelor’s in business before returning to Bend and beginning to work in restaurants full time.

“I wish I had gone, but didn’t go to culinary school,” Long added.

“I didn’t even know that culinary school was such a thing. I learned on the job.”

But in 2010, while working as the executive chef at 5 Fusion in 6 | U Magazine | February 2015

downtown Bend, her pastry chef quit.

“She gave her two weeks notice, but had to leave in four days,” said Long. “One thing she made was this amazing chocolate cake, but once she was gone, we realized that no one else knew how to make it.”

Lilian Chu, Long’s business partner at 5 Fusion, turned to her with a question that at the time no one knew would change Long’s life: “Do you know how to bake?”

Of course, Long didn’t, and both she and Chu’s husband enrolled for a two-day course at the International School of Baking in Bend with a singular objective: learn how to make a chocolate cake.

Under the instruction of Marda Stoliar, the school’s owner, Di spent the next two days learning the finer points of both cake and frosting technique.

“There was this light that came on,” Long said. “It was my chance to get a taste of culinary school. I read a lot of books and of course cook at

the restaurant, but it’s so fascinating to get to learn under someone, and I just enjoyed the way that [Marda] taught. There was something about it that made learning easier.”

“It was like this whole world opened up for her,” added Stoliar.

“She finished the course, but soon after figured out how she could come for an intensive six-week course.”

Stoliar’s classes are intense and are coveted by bakers around the world.

She only takes one to two students at a time, and instruction happens for a solid one to two months, five days a week, 8-10 hours daily.

“It’s not for entertainment purposes,” Stoliar said. “This is for people that are serious about wanting to learn about baking.

“Di was one of my most serious students, completely focused. We’d

work on chocolate and isomalt (sugar substitute) techniques all day, and she’d still go home and study books at night. … She was so serious about learning that I didn’t even know she was pregnant at the time!”

But perhaps Stoliar’s highest praise comes not on Long’s technique but on who she is as a person.

“She’s so funny,” said Stoliar.

“She’s hilarious, and that wit, that quick mind is part of what makes her such a great baker. You can see her mind is clicking all the time. She sees every detail. She’s always thinking about how to be more and more creative. … I’m so very proud to have a student like Di in my community. It’s great to have students from around the world come to take classes with

“I don’t really know what I’m doing.

I just know that I love doing it, and so I keep going.” me and be able to go downtown to Di’s bakery and show them what’s possible. I’m very proud of what she’s learned and what she’s doing.”

“I don’t really know what I’m doing,” added Di with a laugh. “I just know that I love doing it, and so I keep going. I took business in college, but for me, it was never about the money. Restaurants are so hard to make money at anyway. I just like doing this stuff.

I don’t really know how a ‘classic’ restaurant works. I just learned by watching and doing. It’s always been a part of me.”

But even with her modesty, the delectable treats and loyal customers at La Magie prove otherwise. Long certainly knows how to wield the magic behind strawberry tarts, chocolate truffle cake, classic almond croissant and the in-house Magie Cream Puffs, a local favorite.

Long’s husband, David Cho, previously the head sushi chef at Tomo, also works at La Magie when he can, and together they are raising three girls, Schuyler, 8, Mia, 6, and Kingsley, 4. Even with the hectic life of restaurateurs, the whole family — including Di’s mom, brothers and family friends — gets together every Sunday for dinner.

“We’re a very close family,” said Long. “My brother Howie lives literally across the street, and my brother Tim lives down the street two minutes away. … We cook anything — Vietnamese food, prime rib, just whatever. It’s just important that we’re all together.”

With work at two sushi restaurants, and now a French bakery under her belt, Long also plans to go back to her original Chinese family-style of cooking with a new restaurant — Chi — next April.

“It’s definitely my baby, but everyone in the family is pitching in.”

Chi will have a clear Chinese focus, with traditional dishes elevated by modern plating techniques.

“I wanted to incorporate what we have at our Sunday dinners, really intense flavors, using traditional Chinese vegetables — gai lan, fresh water chestnuts, king oyster mushrooms.”

The restaurant will also have a sushi bar with both traditional and fusion rolls.

“My father already passed away,” said Long. “But he hated Japanese food,” she added with a laugh.

“He would be laughing at us for having sushi in our restaurant … except that he also knew everything is and would be unexpected in life, and for us to just go where the road takes you.

I never expected to be where I am now, but I’ve had a lot of fun getting here.”

Whether you want your child to catch up in math or get ahead, Math Edge helps kids master math skills and improve their speed and accuracy in a fun and affordable way.

Classes are filling up. Save a spot today!

NO CONTRACTS! U Magazine | February 2015 | 7

Valentine’s Day should start in the kitchen with some of these common — and tasty — aphrodisiacs.

FOOD FOR LOVIN’

by Laura Kessinger, for The Bulletin Special Projects

W

hether you’re setting off sparks with someone new this Valentine’s Day or fanning the flames of a lifelong love, the best place to find ideas to heat things up in a hurry may just be the grocery store.

Yes, you read correctly!

Although there’s definitely no shortage of prescription drugs and over-the-counter love potions, history tells us that people have used food, drinks, spices and extracts to woo their lovers since long before biblical times.

But don’t expect aphrodisiacs — named after Aphrodite, the Greek goddess of love, sex and pleasure — to unlock your passion in a single bite, or turn you on at the moment of ingestion. The truth is, the real magic in most of these foods is that they provide nutrients that support healthy sexual function and response over the long term.

For a faster-acting aphrodisiac, focus on the sensory experience of food. As Dr. Ruth famously said, “Your brain is your most

8 | U Magazine | February 2015

important sexual organ. Tickling your partner’s intellect has as much to do with foreplay as does tickling their fun parts.”

Why not start by tickling their taste buds?

This year, skip the roses, reservations at an over-priced restaurant and the generic box of chocolates (please!) and instead, set the mood with a little music and create a cupidapproved, aphrodisiac-packed romantic meal at home.

Get your motors running with a little liquid love. Red wine has been associated with sensuality from its first fermentations. Try a cabernet sauvignon or syrah, with aromas of dark red and blue fruits. Any alcohol can easily ease inhibitions, but be mindful not to overindulge. Even Shakespeare knew this, warning in Macbeth that “it provokes the desire, but it takes away the performance.”

Provide a platter of finger-foods next, which will occupy the appetite while you prepare successive courses.

Attract the eyes with ruby-colored pomegranate seeds, ripe raspberries, or even blood orange

segments. Almonds provide a nice crunch and are one of the best sources of L-Argenine, an amino acid known to improve vascular health. Finish the plate with figs — the contradictory symbol of both sex and modesty (the seeds represent fertility, but Adam and Eve used the leaves as clothing). Wrap figs with prosciutto and grill briefly to bring out the sweetness. Try one and you’ll know why in ancient Greece, the potassium and anti-oxidant-rich fig was considered more valuable than gold.

Oysters make for a playful and quick course to follow and are perhaps the food most often named as an aphrodisiac.

Whether it’s the smell of the sea, the slurping sound as it slides off the shell or its undeniable resemblance to a flower in a Georgia O’Keefe painting, oysters have been enjoyed for centuries as a prelude to passion. But you don’t have to be Casanova (who enticed his lovers with these mojostimulating molusks) to enjoy the fact that it’s the highest food source of zinc, which boosts both testosterone production and sexdrive.

A salad course that will be sure to spice things up includes arugula, fried garlic,

crushed chili peppers, olive oil and lemon juice. Slice garlic into “chips” width-wise and fry in olive oil until crispy, remove and cool on paper towels (reserving leftover oil). Add to arugula, sprinkle on salt and crushed chili peppers to taste, then toss with the reserved olive oil and fresh lemon juice. Arugula’s spicy, peppery, oak-shaped leaves originate from the Mediterranean, where they were favored as an arousal aid. Even more arousing is capsaicin, the chemical found in chili peppers, which causes increased heart rate and blood flow.

For a libido-lifting main course, look no further than lamb. Grass-fed lamb is one of nature’s best sources for L-Carnitine, an amino acid important for vascular health and increased blood flow to all the right places.

Also high in omega-3’s (for healthy hormone production), zinc, iron and energizing B-12, lamb is rich in flavor and easy to prepare. Use a tandoori spice rub (including cardamom, smoked sweet paprika, fennel and cumin among others) to season both sides of a lamb chop, then pan-sear in olive oil until done

and finish with a cilantro, coriander and cucumber yogurt sauce.

Though rarely talked about, both tubers (such as ginger and turmeric) and alliums (such as onions, shallots and garlic) have been respected for centuries as aphrodisiacs, probably due to their powerful effects on the circulatory system. Sauté into sauces, chop chives for a garnish or try shallot salt for a finishing touch on fish or chicken.

Chocolate has been perennially prized as a sexual stimulant. Whether you drink your chocolate with chili and spices as the Aztec emperor Montezuma II did (for the stamina to please his many wives), mix it into a Mole sauce or pair it with port, chocolate’s many forms make it easy to add to any course.

High in phenylalanine (which increases the production of dopamine), magnesium (which helps facilitate muscular contraction and

relaxation) and full of libido-boosting methylxanthines, it should be of no consequence that few studies have conclusively linked chocolate to increased performance. But don’t let that stop you from conducting a study of your own.

Whether it’s their supercharged nutrients, the sensory pleasure of preparing and eating them — or as simple as a placebo effect — taking the time to thoughtfully create and prepare a menu incorporating these aphrodisiacs can be all that’s needed to create instant intimacy and make for a memorable meal.

And if it leads to the mattress mambo?

You’re welcome.

U Magazine | February 2015 | 9

Our Central Oregon community is filled with amazing women.

These women devote their time to serve as leaders, volunteers and mentors. Each and every one of these women should receive an award for their commitments to making our community a better place and our companies stronger. On March 11, four will be recognized at the Bend Chamber’s inaugural Women of the Year Awards, held at the Tower Theatre in Bend. We are accepting nominations in four categories: Woman of the Year, Young Woman of the Year, Community Hero and Young Community Hero. To learn more and fill out your nominations visit bendchamber.org, under the events tab, or call 541-382-3221. Join us for an elegant evening of celebrating Central Oregon women, brought to you by the Bend Chamber and US Bank.

10 | U Magazine | February 2015

High Desert Adventure

by Annissa Anderson, for The Bulletin Special Projects / photo by Kevin Prieto

Deschutes River Trail

UrbanEscape

When higher elevation hikes are taken off the map by snowfall, look to Bend’s urban trails for a nature escape closer to home.

The South Canyon Reach of the Deschutes River Trail, for one, offers pedestrians (and leashed dogs) scenic river landscapes via an easy, three-mile loop that begins and ends at Farewell Bend Park in Bend.

To begin the loop, cross the footbridge at Farewell Bend Park and take a left to head upriver on a wide, flat section of trail at the foot of orange rock cliffs. After passing under Healy Bridge, the trail, flanked by ponderosa pines and rim rock, travels through a section

Difficulty level: Easy What to wear: Good walking shoes and a hat, gloves and coat in winter.

Fees: None. Parking is free, if somewhat limited, at Farewell Bend Park.

For more info: www.bendparksandrec.org

of property owned by Mt. Bachelor Village. In between reading interpretative signs, take time out to get mesmerized by the flow of whitewater and occasional movements of waterfowl.

At approximately the halfway point, the trail crosses the South Canyon Footbridge and heads back downstream. The trail changes here, becoming rougher and narrower, but still easy enough even for children. Along the way, it runs next to a mini hydropower plant where irrigation water passes back into the river through turbines.

After passing under Healy Bridge again, views of Farewell Bend Park — and city life — return.

Pictured from left: Jessica with baby James, Jonathan and Ken Jackson.

U Magazine | February 2015 | 11

of the

by Susan Stafford, for The Bulletin Special Projects

There are no limitations, no roadblocks, says Stephanie Trager, to achieving something amazing in your life.

F

rom the tall skyscrapers and long asphalt canyons of New York City to the towering old growth redwoods of Northern California to the majestic Cascade Mountains of Central Oregon, Stephanie Trager’s life journey has taken her high, wide and deep.

Trager is an energetic woman who has used her own life challenges and experiences to create a dynamic career as a holistic business strategist and Soul Success coach. By guiding clients to “manifest change from the inside out,” her programs help people to actualize their full potential by discovering and embracing their soul’s purpose.

Her journey began outside New York City where she was born and raised, along with her brother and sister, in a very close-knit family.

“My family is from New York, originally Eastern Europe,” Trager said. “My parents are both New Yorkers as well, born in Brooklyn and the Bronx. … And my father was a chiropractor, and he was an entrepreneur.

He worked very, very hard. So I believed from early on that doing really well meant you had to work really, really hard, among other things.”

Photo courtesy Jill Rosell

12 | U Magazine | February 2015

On a trip to Peru

At a Talk Fusion event

Protecting the Redwoods

Practicing Capoeira martial arts in Brazil

“I believe that things happen for us, not to us. Owning everything takes responsibility.

It’s been a long journey to learn the lessons from my life.

Trager earned her undergraduate degree in international relations, art history and communications from Boston University. A move to Northern California after graduation soon led to a changed lifestyle when this former East Coast city girl became enamored with nature. The logging of the old growth redwood forests gave rise to her inner activist and she moved to Humboldt County where she worked for five years with a law firm involved in protecting the redwoods, while living off the grid relying on solar power for energy.

“I faced guns and chainsaws, and negotiated with mountain lions and CEOs,” Trager said of those five years protecting the trees. “And I’d rather negotiate with mountain lions.”

As a result of her activism with the California law firm, Trager decided to return to New York to attend New York Law School, with classes starting two weeks prior to the attacks of Sept. 11, 2001. The subsequent Patriot Act greatly impacted her entire law school experience, inspiring her to focus on human rights law.

After conducting research for an international human rights organization for six months in Brazil, Trager returned to New York City and spent more than six years working as a litigator for a corporate law firm, long enough to know it wasn’t her purpose in life. Along the way, Trager ran several side businesses dealing with coaching, mediation and art.

She also has a well-developed, 20-year practice in the Brazilian martial art of Capoeira, resulting in a number of

concussions, which lead to post-concussion syndrome in which she experienced unrelenting headaches. In an attempt to find healing, Trager became involved in and trained as an herbalist, energy medicine practitioner, and certified health coach.

While attending the Four Winds Society in Utah studying shamanistic philosophy, she met Terrebonne resident Sandy Hampton.

During a visit with Hampton in Central Oregon, Trager saw the landscape, the trees, the rivers and mountains — and had an epiphany. She had already fallen in love with

the ponderosas on a camping trip to Sisters in 1996 while residing in California and, during her last year in New York, Ponderosas had populated her dreams.

“I fell in love with the land,” she admitted.

So she went home, quit her job at the law office, packed her bags, and moved to Bend.

Trager combined all her experiences, education, challenges and trainings, identified her passion for the collaborative process and how much she “loves helping people be amazing,” and made her next life change.

She established her intuitive coaching and consulting business, Intentional Paradigms, which has two tracks — business and personal growth — with each building upon the other.

“I love this work because it allows me to continue to go deeper in my personal commitment to my own transformation,” Trager explained. “This is the integrity I want to show up with for other people. I collaborate with clients to help them identify their old stories of limitation, and then show them how to leverage their gifts and position their talent so they can express their brilliance.”

Trager’s unique process allows clients to tap into their soul’s next calling. Her practical attorney/business mind helps them create and monetize their purpose.

“I believe that things happen for us, not to us,” Trager said. “Owning everything takes responsibility. It’s been a long journey to learn the lessons from my life. I am passionate about helping people get to the root of the matter, soul level deep. People have a hard time getting there and cracking it open by themselves.”

U Magazine | February 2015 | 13

“One of the most beautiful things about Stephanie is the way she can arrive at the truth very quickly,” said one of Trager’s clients, Lynette Ruppert, of Restorative Touch Massage in Bend. “She knows when ego is clouding the situation and is brave enough to put that aside to be in a very neutral place.

She is able to learn from others and also teach at the same time. Her life experiences have brought her to her authentic path in life. She has moved past the fear and now walks her truth and helps others to do the same.”

Trager works with groups and private clients, while also speaking at workshops and, in the future, larger events.

“My work revolves around personal growth,” she said. “Some of my clients are unable to tap into their purpose and find inspiration. My coaching programs are designed to facilitate growth in leadership, purpose and personal growth, and/or business strategy, leverage and business model design.”

She works with both women and men, although at this point more of her clients are females.

“I find women are a little more willing to go deep to those tender places and be vulnerable,”

Hiking near Broken Top

“I love this work because it allows me to continue to go deeper in my personal commitment to my own transformation.”

Landscape Design

$50 Off Landscape Design*

*Cannot be used for consultation. | Expiration: 5/1/15

Karen Rossetto Eng lifescapesbend.com

14 | U Magazine | February 2015

541.390.3691

Karen@lifescapesbend.com

Trager explained.

Trager delves into the heart of the matter for her clients, working to resolve situations and have them think beyond just the here and now.

“Her challenging questions and innovative approach prompted insights that surprised me and really opened up a new way of thinking about my life and relating to money,” said Jane Meyers Hiatt, hypnotherapist and minister.

After moving to Bend, Trager had an opportunity to travel to Ecuador with an herbalist who introduced her to indigenous peoples in remote areas of the Amazon. While watching a local medicine man conduct a healing ceremony for someone with cancer, Trager said she found herself also healed of her postconcussion syndrome.

She loved the beauty of the pristine wilderness and the wisdom of its people. Shortly after

she was there, the area sold to a Canadian mining company. The desecration of the area moved her deeply.

“I want to find ways to educate people in the developed world about protecting the indigenous lands and their people who possess the knowledge, wisdom and ability to help us heal and change our lives and the Earth,” Trager said. “I am passionate about living a life of such integrity that I can’t say no to certain things.”

When not working, she can be found doing Bikram yoga, crossfit training or Congolese dance, or outside hiking and backpacking around Central Oregon.

“The easy pace and the people of Bend make living here so easy.

People are so nice and authentic.

The small business owners I have worked with have so much creativity and ingenuity,” she said of her Oregon home. “I love the power of the water, trees and

mountains. A part of my soul will be in Bend forever.”

Another part of Trager’s soul is in New York. It took her living elsewhere to discover how important family is to her.

“I have a very close family and that’s why I spend a lot of time in New York. My love for Bend brought me very far from my family when I left for the West Coast. But I come back now (to New York) a lot more, and I’m going to be splitting my time here as well. My family is just very important to me.”

Trager is starting a new endeavor in New York, but she will continue to coach and consult with Central Oregon residents and would like to purchase a home in the area. But for now, she will be bi-coastal.

“I hope to infuse the energy of the magnificent magic of the Cascades into my work in New York.”

Intentional Paradigms Stephanie Trager can be reached at 541-633-7810, s@stephanietrager.com, or visit her website www.stephanietrager.com.

She is available for consultation by phone and via the Internet, in addition to faceto-face.

In mid-2015, Trager’s first book, “Soul Success: Success from the Inside Out,” will be available on her website, on Amazon, and at her public appearances.

U Magazine | February 2015 | 15

!

Let it Snow Make Your Own Snow Globes photos and instructions by Kari Mauser, The Bulletin Special Projects

Even when it’s not frightful weather outside, it can still snow. Homemade snow globes are a fun family project with plenty of room for individual creativity.

1

3

Choose Your Jars

Polymer clay is waterproof and a great way to elevate your figurine or scene inside your globe, especially if your jar has a wide lip. Work your clay into a base inside the jar’s lid, being careful to keep it away from the edges so you’ll still be able to screw the lid on the jar. Most glues do not adhere well to clay, so the best way to secure your figurines is to actually stick them into the clay.

While any jar with a lid will do, wide-mouth Mason Jars work better than those with narrow necks.

Round jars have a more globe-like feel, and crystal clear glass with at least one smooth side — without any embossed lettering — is ideal.

2

Place and Glue Your Figurines

These can be anything that fit inside the jar as long as they’re waterproof. Situate your characters or scene in the jar lid, which will be your globe’s base. Be sure to use a long-lasting, tight-bonding, waterproof adhesive. Clear drying Epoxy, Quick Grip, Modge Podge and Gorilla Glue are great options. Be prepared to let it dry for a full day, or skip the glue and use clay.

16 | U Magazine | February 2015

Mold With Clay

4

6

Add Glitter

Put it All Together

Give your lid a hearty shake upside down before you put it into the jar of water to ensure everything is secure. Maneuver your figurines into the jar and seal the lid tightly. Then, turn over and watch it snow!

Glitter comes in various sizes and colors, including bright white which is ideal for snow. Avoid anything labeled “fine” because it doesn’t sink, and explore alternatives such as small confetti or spangles. Not every “snow” globe has to be full of falling snow. The options are endless and make this a project that can be fun any time of year.

5

Add Water

Sh

it

ow

!

F li p I t ,

ke

W d a n t a ch , tI

Sn

a

Distilled water is ideal, or simply boil and cool your tap water. Stir the glitter around to determine if you have the amount you like. Adding glycerin or baby oil will thicken the liquid and cause the glitter to float longer, but it can affect the integrity of glue and the viscosity of clay. A capful of rubbing alcohol will keep your water clear and its contents mildew free. Leave enough room so that when you put the lid on with your figurine or scene attached the jar won’t overflow.

U Magazine | February 2015 | 17

What We’re Reading

by Susan Stafford, for The Bulletin Special Projects

Brief reviews of recent selections made by Central Oregon book clubs.

F

eeling like your group is in a rut? Try something different! For their most recent selection, the Pine Meadow Book Group in Sisters chose “The Best American Short Stories” edited by Jennifer Egan, and each member read and reported on a different story. The Bibliobabes of Bend held a poetry reading

“Life after Life” by Kate Atkinson Fair & Tender Ladies The F&TLs were unanimous in their enjoyment of Atkinson’s latest novel about Ursula Todd, born in 1910 Britain, and reborn 12 more times, with each new start leading down a slightly different path than the previous life. The absorbing novel, at heart a story of war, takes a family saga, merges it with a fluid sense of time, and creates a narrative that sparked a discussion of life choices and how each one affects our life journey. Filled with sharp and lively dialogue between complex characters, the novel is both mournful and celebratory, deeply empathic and scathingly funny.

Kirkus Review labeled it “provocative, entertaining and beautifully written.”

“Little Princes: One Man’s Promise to Bring Home the Lost Children of Nepal” by Conor Grennan That Book Club For 29-year-old Conor Grennan, what began as a footloose trip around the world became a commitment to reunite lost Nepalese children

BOOKMARK THIS!

with their parents. “Little Princes” is a remarkable true story of corruption, child trafficking, and civil war in a faraway country and of how Grennan found himself, in the process of saving the children. TBC felt that Grennan related his feelings and experiences in a way that kept them wanting to know more about him and the children. At turns tragic and joyful, “Little Princes” is a testament to the power of faith and the ability of love to carry us beyond our wildest expectations.

“The Burgess Boys”

by Elizabeth Strout Paulina Springs Book Club Pulitzer Prize-winning author Elizabeth Strout (for “Olive Kitteridge” in 2009) combines excellent storytelling and remarkable insight into character to create two deeply human protagonists whose struggles and triumphs illuminate the ties that bind us to family and home. Plainspoken Mainers who have escaped to New York City from a tragedy in their hometown of Shirley Falls, corporate lawyer Jim and big-hearted legal

Central Oregon Book Clubs are invited to hold their April meetings in the QuiltWorks gallery in Bend where more than 50 quilts will be exhibited based on the novel “A Tale for the Time Being” by Ruth Ozeki. This is the Deschutes County Library’s 12th year to select a novel for A Novel Idea...

18 | U Magazine | February 2015

retreat in Fall River where each woman read aloud one to two selections by Maya Angelou. The Friends and Fellow Readers of Sisters choose a book category each month, such as biography or history, and then everyone selects their own book within the category. aid attorney Bob Burgess return home to address a politically incorrect prank perpetrated by their sister Susan’s son. What they discover is that their distrust, and love, for one another have never really gone away. The PSBC enjoyed a “great discussion about the characters” most of whom they all thought “were unlikable but believable.”

“Wild Swans: Three Daughters of China” by Jung Chang Read, Wine and Bleu Combining the intimacy of memoir and the sweeping panorama of eyewitness history, “Wild Swans” is a heartbreaking and uplifting tribute to three generations of courageous and articulate Chinese women: the author, who saw the oppressive, inhuman side of communism, and left China in 1978 to study in London; her mother, a revolutionary who married one of Mao’s soldiers and was later branded a “enemy of the people;” and her grandmother, born in 1909 feudal China, who escaped from her life as a concubine of an ex-warlord. This book is banned in China so the RW&B members felt privileged to freely read it here.

Read Together, and QuiltWorks’ fifth year to host a quilt exhibit based on the chosen novel. Groups can contact Marilyn Forestell to reserve a spot at marilyn@quiltworks.com. Tables and chairs are provided, and groups can bring food and refreshments. The exhibit will be unveiled Friday, April 3 and will be up through Wednesday, April 29.

U Magazine | February 2015 | 19

W E T S & SOUP

S N O I T A S N E S Warm up and feel good with a bowlful of savory, seasonal ingredients.

by Annissa Anderson, for The Bulletin Special Projects / photos by Kevin Prieto 20 | U Magazine | February 2015

W

inter weather begs for soups and stews. Warming and delicious, soups and stews can be an easy and economical way to cook one-pot meals with hearty, and heart-healthy, winter season ingredients.

Deciding which to make — a soup or stew — is mostly dictated by the primary ingredients and preferred cooking method. Stew most often contains meat, vegetables and a thick, soup-like broth that results from added liquid combining over time with the natural juices of the food being stewed. Soup, by contrast, can be any combination of meat, vegetables or fish in a liquid, thick or thin, usually with a shorter cooking time than stew.

Stews are a smart way to use tougher — often more economical — cuts of meat. The stewing process usually results in tender, juicy bites of meat.

Stewing can also be a relaxed way to prepare a meal; beginning the cooking process early allows for less of a rush around meal time. Another benefit is the variety of flavorings that can be used in stews. A commonly used meat can take on an entirely different effect depending on how it is flavored.

Seafood “stew” is called so because the seafood is cooked in the broth, adding its flavor as it simmers.

This is technically soup, since all fish and shellfish is best when cooked just until done, not a minute longer. Use finesse — or a kitchen timer — to not overcook seafood for best results!

Soups allow for limitless creativity.

With the exception of cream-based soups, soups generally use lean meats or fish and chopped vegetables for healthy, one-bowl meals that warm the soul. At the heart of many soups is a flavorful base of diced onion, celery and carrots sautéed in butter or olive oil. The mirepoix, as the French call this mixture, adds flavor to the cooking liquid and all other ingredients added in along the way.

Soups and stews are an ideal way to use seasonal vegetables. Root vegetables, readily available in winter, can be the base of a puréed soup, or added as just one of many ingredients in soup or stews. Common root vege-

tables are onions, leeks, garlic, potatoes, sweet potatoes, carrots, turnips, parsnips, and celeriac (celery root).

From above ground, cruciferous vegetables such as broccoli, cabbage and cauliflower are delicious in soups and also add vitamins, fiber and disease-fighting phytochemicals.

The meat from winter squash, such as butternut, delicata and acorn, is sweet and creamy when simmered in water to form a pleasing base for soups. Add ginger, curry or other warming spices for a satisfying vegetarian meal. Leafy greens — including spinach, collard greens, kale and

taste after blending and liquid is added.

Adding whole grains — or grain products, such as pasta — to soups adds carbohydrates, creating a meal from a bowl of soup. While pasta is a great addition to minestrone and chicken-based soups, whole grains are a healthier option. Wild rice, brown rice, barley, quinoa and farro are all whole grains that add heart-healthy fiber as well as comforting heft.

Herbs and spices in soups and stews not only add pleasing flavor, but help to reduce the amount of salt needed for seasoning. Other

Root Vegetable Stew (Serves 6-8)

This traditional Jewish recipe shows how — by adding a handful of unusual ingredients — simple beef stew is transformed into a delightfully sweet and flavorful meal.

These flavorings also work well with elk or venison meat; simply substitute for the beef.

Ingredients: 3 TBS olive oil 2 pounds beef chuck, cut into 1½inch cubes Kosher salt and freshly ground black pepper, to taste 1½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp freshly grated nutmeg 2 large yellow onions, minced 4 C beef stock 2 pounds sweet potatoes, peeled and cut into 1 ½-inch cubes 8 oz. pitted prunes, halved 2 carrots, cut into 1½-inch lengths 1 TBS honey 1 TBS finely chopped parsley

Method: chard — add color, texture and vitamin content to soups as well.

Dried food staples are an ideal base for, or addition to, soups.

Slow-simmered dried beans and other legumes, such as peas and lentils, make excellent simple soups with just a sautéed mirepoix for extra flavor.

Flavorful, inexpensive and versatile, dried legumes are an excellent source of protein, dietary fiber and complex carbohydrates.

When making puréed soups from beans and other legumes (such as split pea) or vegetables, experiment with blending only half the soup for added tooth. If a thinner consistency is desired, the remainder can also be blended.

Small amounts of water or stock can also be added until the perfect consistency is reached. Season to

flavor-adding tips include browning meat before adding it to a liquid and using a sautéed mirepoix that adds flavor throughout the cooking process. When adding vegetables to soups and stews, be careful to consider the cooking time needed for each, and that pieces are evenly cut so they become tender simultaneously. Vegetables taste their best when just tender, not mushy.

Want to really get excited about soups and stews? Get ethnic. Try traditional soup and stew recipes from around the world. A few familiar ingredients can be transformed into a culinary adventure when combined with different flavor builders or spices. Perfect examples are the use of ginger root in Asian chicken noodle, or cayenne pepper and sautéed tortilla strips in Mexican tortilla soup.

1. Heat oil in a 6-quart Dutch oven over medium-high heat. Season beef with salt and pepper. Working in batches, add beef to pot, and cook, turning, until browned all over, about 8 minutes; transfer to a plate and set aside. Add cinnamon, ginger, nutmeg, and onions, season with salt and pepper, and cook, stirring, until soft, about 5 minutes.

Return beef to pot along with stock, and bring to a boil. Reduce heat to medium-low, and cook, partially covered, until beef is barely tender, about 1 hour.

2. Add potatoes, prunes and carrots and cook, uncovered, until tender, about 1 hour. Remove from heat, stir in honey, and sprinkle with parsley.

U Magazine | February 2015 | 21

Tuscan Bean Soup (Serves 4-6)

This simplified version of Tuscan bean soup makes use of readily available canned beans to shorten its cooking time. Chock full of healthy winter vegetables, it makes a wonderful one-pot meal for chilly nights.

Ingredients: 2 cans cannellini beans, drained ¼ cup extra-virgin olive oil 2 medium carrots, finely chopped 1 rib celery, finely chopped ½ yellow onion, finely chopped 3 cloves garlic, minced 4 C vegetable broth 10 oz. squash, such as butternut,

peeled and cut into ½-inch cubes (about 2 cups) 4 large kale leaves, preferably lacinato, stemmed and chopped 1 medium gold potato, peeled and cut into ½-inch cubes Kosher salt and freshly ground black pepper, to taste ½ tsp crushed fennel seeds

Method: 1. Place ½ cup beans and ¼ cup water in a blender and purée. Set puréed beans and reserved whole beans aside.

2. Heat olive oil in a 5-quart pot over medium heat. Add chopped carrots, celery and onion and cook, stirring often, until soft, about 5 minutes. Add minced garlic and cook, stirring, for 1 more minute. Add vegetable broth, bean purée, squash, kale, potato, and 1 cup water. Bring to a boil, and reduce heat to medium-low. Cover and cook until the vegetables are tender, about 20 minutes. Stir in the crushed fennel seeds and reserved whole beans. Season the soup to taste with salt and pepper. Serve immediately.

Transform yourself in one hour without diet, exercise, surgery or downtime.

If you are considering CoolSculpting®, call Dr. Linda Leffel, Board Certified Plastic Surgeon.

1 Area 1 Hour

$600 Area is one treatment cycle.

“Meet the Expert “ 3/12/15.

Call and reserve your spot!

Area is one treatment cycle.

“Don’t settle for anyone but a plastic surgeon for Coolsculpting®.”

“Meet the Expert “ 3/12/15.

Call and reserve your spot!

CoolNight Out | February 19. RSVP 22 | U Magazine | February 2015

The Leffel Center For Cosmetic Surgery

WELCOME HOME

Designing For The Sexes

Interior design has typically been an avenue directed to women. We take great pride in beautiful things and spaces. So maybe it’s a given, but don’t you think our husbands, brothers, dads, significant others, and friends of the male gender have an opinion too? Of course they do!

Don’t think they aren’t interested.

They are just “keeping the peace”.

And we should be grateful for that.

Interior design is very personal and when we engage in projects that will be surrounding you every day in your home, we feel it should be a team effort. Men have very specific preferences about style and when encouraged to voice an opinion, they tend to get more involved than expected. Men look to create spaces that are first and foremost, functional and comfortable. Nothing wrong with that, right?

This takes precedence over aesthetics, although most men do not want to forgo beauty in order to have them. A happy medium may mean that the living walls are painted purple as long as that brown leather chair makes it back into the space.

Guys go for colors that are earthy, muted, and that mimic nature.

They also enjoy dark, saturated colors which make for cozy, intimate settings. Small pops of unexpected color appeal to men, as long as it is not overdone.

Men like uncluttered, modest spaces, and many men prefer rooms that are architecturally clean. Our designers strive to find a balance throughout your home when it comes to design. In most homes we are able to make spaces that satisfy both male and female preferences.

Now, a remodel of your kitchen or bathroom may be a little more intense than deciding how many pillows go on the bed. But the same theories apply. How can we create a workable environment with a balance of textures and colors that make the space look like it was pulled from Sunset Magazine? Simplify. It’s easier to add than it is to take away. If he wants to pick the counters, you pick the backsplash Make it fun!

Overall, our preferences parallel each other more often than not and quite frankly switch between sexes all the time. Our designers really try to include both parties as often as possible. And yes, Mister, we want to hear your opinion! There is a great chance you are thinking about something that would never cross our minds. Remember, this is a team effort and interior design can and should be fun!

Complement s Home Interiors 541.322.7337 w w w. complement shome. com 7 0 SW Ce ntu r y Dr. , Su ite 1 4 5 , B end , OR 9 7 7 0 2 U Magazine | February 2015 | 23

Nonprofit Spotlight

by Kathy Oxborrow, for The Bulletin Special Projects

The staff at KIDS Center is dedicated to providing abused children with the care they need. Photo courtesy KIDS Center

A Safe Haven

KIDS Center’s efforts in Central Oregon help to limit the long-term effects of trauma on children.

Children in Central Oregon are safer because of the work of the Kids Intervention and Diagnostic Service (KIDS) Center, a nonprofit organization committed to assisting children and families who have experienced abuse.

Sexual, physical and emotional abuse of kids knows no economic, ethnic or social boundaries.

Child abuse occurs in all kinds of families and when it happens in our community, KIDS Center provides a safe place for victims.

KIDS Center, which in 2014 celebrated 20 years of helping children, is unique in that out of the 21 child abuse intervention centers in Oregon, it is one of 24 | U Magazine | February 2015

only a handful that provides such comprehensive services.

Those services include a medical evaluation — a headto-toe medical exam that not only checks for physical and sexual abuse, but general health concerns. A forensic interview collects the child’s story in a safe environment and a forensically sound manner.

Families of abused children can also be victims so the staff works with family members and connects them to therapy and other community resources to help reduce life stressors and future episodes of abuse.

Through their partnership with

Deschutes County Behavioral Health, on-site therapists help children heal through individual, group and family counseling.

Various therapeutic modalities are used such as art, play and Parent Child Interactive Therapy.

“The therapy provided at KIDS Center is specifically designed to help decrease the long-term impacts of trauma for the child,” said Shelly Smith, executive director at KIDS Center.

The organization’s educational efforts are aimed at prevention. It offers training for the community in how to detect and prevent child abuse. It produces publications for schools, parents and caregivers to

teach children about body safety.

All of these services and educational efforts are the result of a grassroots effort in the community.

In 1990, citizens received “subpoenas” from then-Deschutes County District Attorney Mike Dugan to attend a presentation at Shevlin’s Aspen Hall where community leaders and local citizens learned more about the impacts of child abuse and rallied participants to take action.

“Most child abuse intervention centers nationally were not established through grassroots efforts like the community here,” said Smith.

KIDS Center www.kidscenter.org Kids Intervention and Diagnostic Service (KIDS) Center is a child abuse intervention center serving Central Oregon, dedicated to the prevention, evaluation and treatment of child abuse.

WISH LIST Gift cards/gas cards (valued at $15 or more) – Target, Fred Meyer, other grocery stores 10-12 armless meeting room chairs Play-Doh (not generic) Easy pop-up tent with sides Kids’ wooden table and chairs Visit www.kidscenter.org/how-youcan-help/donate for more information.

STATISTICS Since 1994 … more than 10,000 children have been served through med-

ical evaluations, forensic interviews, family support and therapy services. … more than 4,000 children have received therapy. … nearly 8,000 adults have been trained in child abuse prevention.

EVENTS • Monday, March 9 — 5Fusion Chinese New Year Charity Dinner: Call 541-306-6063 for reservations.

• Wednesday, April 1 — 7th Annual Healing Hearts Luncheon at the Riverhouse Hotel & Convention Center.

• Monday, April 20 (Redmond High School Auditorium) & Tuesday, April 21 (Bend High School Auditorium) — KIDS Center and BendBroadband bring you Public and Permanent: Prevent Sexting, Cyber Bullying and Beyond! Visit kidscenter.org for tickets.

• Thursday-Saturday, July 9-11, Cork & Barrel — A Wine Event Series at Tetherow Golf Resort. Visit corkandbarrel.org for more information.

Photo by Kevin Prieto

Twenty-five years ago, the community came together with the goal of having one place where abused children could receive services, a place that would limit the number of times they had to tell their stories.

“KIDS Center was built by the community for the community,” said Robin Antonson, the director of development and prevention at KIDS Center.

The Rotary Club of Bend raised $50,000 in seed money, and local individuals’ cash contributions, donated materials and labor helped to launch KIDS Center in 1994.

In 2015, KIDS Center is in a much different financial situation, but community support is still very much evident. Antonson said that nearly 60 percent of the $1.8 million annual budget comes from local individuals and businesses.

KIDS Center receives little federal support. Oregon allocates money from criminal fines and

assessments leveraged from offenders to support Oregon child abuse intervention centers. St. Charles, Deschutes Children’s Foundation, Deschutes County and local law enforcement agencies also donate and provide in-kind support to ensure that the work of KIDS Center continues.

Last year, that combination of funding enabled 680 children to receive evaluation services, family support and mental health counseling and more than 1,160 adults to be trained in prevention and education programs. A total of 1,842 children, families and adults were directly assisted through all of KIDS Center’s services.

“KIDS Center is an invaluable asset to law enforcement and the community,” said Captain Scott Beard with the Deschutes County Sheriff’s Office. “They care for the children and the families involved during and long after the criminal case is over.”

PROFESSIONAL MARKETPLACE

To reserve your space on the next Professional Marketplace page call:

KAREN STOWE 541-383-0301

U Magazine | February 2015 | 25

Women in History

by Linda Orcelletto, for The Bulletin Special Projects

Rosie Bareis Champion of Education If Rosie Bareis were still alive today, she would continue with her endless quest to ensure that the kids who don’t fit in to the “conventional” education system would find a way, not only to earn a high school diploma, but to thrive.

Beginning in the early 1970s before alternative education became integrated into the public school system, Rosetta ‘Rosie’ Bareis championed for everyone’s right to have the education they needed to succeed. These were kids who were seen by some in the education system as unteachable.

Bareis, who received her master’s degree in education in extreme learning problems from Oregon College of Education (now Western Oregon University) in 1976, saw things differently.

“Rosie saw the potential (in students) when others didn’t,” said Bette Andrew, who shared rides over the mountain with Bareis while attending OCE. “Rosie knew she wanted to help kids who had different needs, and she was determined to find a way to do that.”

Bareis began her career at the J Bar J Boys Ranch upon moving to Bend from Wyoming. Bareis then became an assessment specialist for the Deschutes County Educational Services District.

In 1976, she co-founded with

26 | U Magazine | February 2015

Tom DelNero, the Tamarack Learning Center — a tuition-based high school that included fulland part-time learning where a student could earn a high school diploma or General Education

writer — all with a focus on youth educational services.

In the late 1980s, Bareis wrote the original grant to form the Deschutes County Children and Youth Services Commission, now

Rosetta ‘Rosie’ Bareis.

Development (GED) certificate.

Formerly on Newport Avenue, the facility received provisional accreditation in 1980 as a special purpose high school. Tamarack closed in early 1987 due to lack of federal grants and other funds (which was how alternative schools were funded at the time).

Later she and DelNero founded New West Educational Services, a private consulting firm. Bareis was also a teacher, lecturer and

Deschutes Children’s Foundation (DCF). DCF, which currently maintains and manages four nonprofit service centers in Bend, Redmond and La Pine for children and families, will celebrate its 25th anniversary this year.

A diminutive woman, who had no children of her own, Bareis was the “big sister” to nearly everyone who knew her.

She wore a signature hat, spoke softly, yet with determination,

and commanded an audience. At a time when it wasn’t the norm, Bareis asked at-risk teens their thoughts on education and even invited them to participate in pivotal meetings.

“Rosie understood the value of education,” said Kathy Drew, co-founder and current board member for DCF. “She knew you couldn’t deliver one education model to fit everyone.”

Only cancer could physically stop Bareis from continuing with her vision of education for everyone. She was just 42 years old when she passed away Sept. 2, 1990.

When Bareis knew she was dying, she was even more determined to pass along her passion to colleagues, ensuring her dream was fulfilled. Drew mentioned that Rosie met with each colleague while she was in the hospital, giving them a rosethemed item.

Upon Rosie’s death, in lieu of flowers, a memorial was established on the site of the current DCF for an alternative education center appropriately named Rosie’s Place.

“Though Rosie would be pleased with how far the (educational) system has moved forward with different educational options, I know she would say we could do more,” said Drew.

CARING FOR OTHERS

Our Long-Term Care Workforce Crisis: Who Will Care For Us?

The shortage of caregivers (home care aides, nursing assistants and paraprofessional workers) is a trend that is inf luencing a huge concern about our longterm care workforce. These workers/caregivers are the core of our long-term system, as they provide the hands-on care, supervision and emotional support to millions of people in a variety of settings, such as private homes, assisted living and residential care, nursing homes and adult foster homes. It is these caregivers who provide the most intimate and basic activities of daily living such as eating, bathing, dressing,

and toileting, thus directly inf luencing the quality of care and quality of life provided to elderly and disabled consumers.

Approximately 12 million Americans currently are in need of long-term services and supports. In the next twenty years our health care system will face a tidal wave of baby boomers which will create an increasing demand for longterm services in the coming years. Assuming reasonable rates of economic growth continue, baby boomers are most likely to have higher incomes during their retirement years than today’s retirees. Boomers facing long-term care decisions may be more willing and able to pay for formal care services.

This trend will contribute to an increased demand for formal long-term care services over the next three decades. As the baby

boomer generation ages and we experience an unprecedented increase in our older population, the availability of frontline workers does not look promising. Over the next 20 years the caregiver support ratio is projected to drop from seven (in 2010) potential caregivers for every person over 8o years to four (in 2030). As a result, the demand for caregivers is expected to increase by 48 percent in the next decade.

Many factors, including low wages, minimal benefits, hard working conditions and the stigma attached to longterm care employment make recruitment and retention difficult. Providers, policymakers, consumer advocates and others are responding with a range of initiatives to improve recruitment and retention of long-term workers. New online training opportunities, increased wages, financial incentive programs, and creative recruitment efforts are some of the initiatives providers

are offering to create quality jobs and upgrade the status of our long-term care workforce.

The development of our caregiving workforce needs to be perceived as an opportunity as well as a challenge. Longterm care is one of the fastest growing occupations in our country. To meet the current and future demands of our aging society, stakeholders at the federal, state and local levels, as well as public and private entities, must come together to develop new, creative solutions and viable alternatives ensuring a stable, valued and well trained workforce that can meet the increasing demand.

It is important we recognize the role that investment in this workforce can play in economic development as well as improving better quality of care and life for those receiving services. If not, the imbalance between supply and demand will eventually get worse with time.

Nancy Webre, BS, MS CEO/Owner, Geriatric Care Manager

Locally Owned & Operated Since 1982. State Licensed & RN Supervised U Magazine | February 2015 | 27

Marcia Morgan, pictured below, and her friends meet monthly to talk, debate and share a few laughs.

Giving, Not Receiving Marcia Morgan celebrated her 60th birthday by challenging her friends to help women and girls.

by Kathy Oxborrow, for The Bulletin Special Projects / photos by Kevin Prieto In October 2013, when Marcia Morgan turned 60, she decided she didn’t want to receive birthday gifts from her friends. Instead, she gave $60 to seven women and challenged them to put it to good use.

Included in the envelope with the cash, Morgan’s note requested: “As a gift to you, and the greater good for women and girls, I am giving each of you $60. Your job, if you decide to accept it, is to identify where you would like to donate this money. The parameter is that it should be something that benefits women and/or girls in Bend or anywhere around the world. Think big, think small but think impact.”

28 | U Magazine | February 2015

Morgan also suggested that the women be creative and try to leverage the funds. All of the women matched the gift with cash equaling their ages and donated their money to organizations that work to improve the lives of women and girls.

“Silence and apathy equals consent,” Morgan said. “We need to help women and girls who often do not have a voice or life options. We can’t just sit back on our laurels.”

It all started when the women formed a monthly “salon” several years ago. The Bend gathering is loosely based on the French concept of “salon” where people gather to discuss current matters of

the day and have rich, meaningful discussions. Their topics cover religion, politics, relationships, aging, family, jobs, movies, books and doing good works for their community.

Morgan’s challenge is not surprising given her long career in helping women and girls, especially around the issues of sexual violence and criminal justice.

“It’s my passion,” she said. “Plus it is hard to take the fight-for-justicejuices out of a boomer.”

She’s a national expert on women offenders and gender issues in criminal justice and has worked all around the U.S. and overseas. Her publications have

been translated into Korean, Japanese and French. She created anatomically correct dolls, and her company Migima has manufactured and sold them to more than 40 countries for use in child abuse cases.

This past October, one year after Morgan’s challenge, the women convened for dinner at her house and shared with the group where they had put their money.

Their donations went to local, national and international organizations — Saving Grace in Central Oregon that deals with domestic violence; Planned Parenthood, which provides a range of health and family planning services;

The $60 Challenge: The Organizations Given Aid

♥

♥ Saving Grace

Planned Parenthood

♥

♥

Women for Women International

Women for Women International whose mission is to help women facing violence and poverty as a result of war and conflict; Provide, an organization that works to ensure that women, especially those living in rural and southern communities in the U.S., have access to abortion; YWCA of Greater Portland that offers life-changing services for women, children and families helping them attain safety, opportunity and independence; and Population Action International that advocates for women and families to have access to contraception.

Patsy Graves contributed to Girl-Up, a United Nations Foundation program that gives American girls the opportunity to become global leaders and raise awareness and funds for services to the world’s hardestto-reach adolescent girls.

Provide

♥

♥

YWCA of Greater Portland

Once Graves, whose idea it was to form the salon, and her husband retired from their Portland jobs, they started spending more time in Central Oregon. She wanted to develop friends and a sense of community.

She checked out a few groups to join, but none of them seemed to fit the bill.

“I hadn’t found my tribe yet,” Graves said.

It all came together when she offered her Tumalo home for a fundraiser for a local nonprofit organization and met women who she thought she would like to get to know better. She settled on eight as the number to invite to the first dinner because more would not have fit around her dining table.

The ages of the women range from 6067, and their professional lives are or have been in art, marketing, law, high tech,

Population Action International

♥

Girl-Up

criminal justice, nonprofit fundraising and education.

The varied experiences of each woman meant that the $60 would achieve what it intended from the beginning: to help women and children locally and beyond.

And that’s what Morgan wanted above all else for her birthday.

“It was interesting learning about many great programs, fun doing it with good friends and hopefully helping to make a difference,” said Morgan. “We all decided to share our story in hopes it will inspire others. Could you imagine if every woman’s book club or hiking group, for instance, made an age-related, pay-it-forward donation to help women and girls? We could make an impact!”

U Magazine | February 2015 | 29

TO YOUR HEALTH

Painful Desert Rocks

Weather in the High Desert is usually pretty terrific and, of course, dry. Very dry. It is a desert after all. These dry conditions can lead people to become dehydrated easily. Unfortunately this dehydration is a leading risk factor for kidney stones. When the urine is concentrated, small crystals can accumulate and create a kidney stone. When a kidney stone is large enough (usually larger than 3 millimeters in size), it can cause significant pain when it tries to pass out of the kidney. When the stone enters the ureter (the narrow tube that naturally connects the kidney to the bladder), it can block the flow of urine from the kidney and can lead to severe pain in the flank or the abdomen. Some people will experience nausea, vomiting, and blood in the urine.

30 | U Magazine | February 2015

On occasion, people become extremely ill with stones, and death is even possible.

In order to diagnose a kidney stone, a doctor will often perform an x-ray evaluation, CT scan, or ultrasound.

Once the stone has been diagnosed, pain control is the first step. Many

stones will pass by themselves often with the help of medications and good fluid intake. For larger stones, surgery is often necessary. Sometimes a small temporary tube must be placed in the ureter called a stent that bypasses the obstructing stone to reduce the sharp pain caused by

the backed up urine. Stones can be broken up into small fragments with shock waves and then the smaller pieces may be passed more easily. Special doctors called urologists can also drive a small camera up to a stone and break the stone with a laser while the patient is under anesthesia.

Once a person has passed a stone, they are usually highly motivated to do whatever is necessary to prevent more stones in the future. Drinking more water every day is crucial. Reducing animal protein intake is also helpful in lowering the risk of stones.

Consuming sodas, energy drinks, and black tea increases the risk of stones especially in young people.

If you think you might have a kidney stone, call your doctor or the urologists at Bend Urology and they can help you manage this potentially dangerous and painful condition.

At the Workplace

by Connie Worrell-Druliner, for The Bulletin

Hiring in a Competitive Market Learn to think outside the box when looking for good, quality workers.

And small businesses really do have something to offer top performers.

Even with the current job shortage, many small- to mid-sized businesses are still facing the age-old problem of finding good people to add to their teams. The Washington Post reports that “60 percent of small business owners and managers say finding skilled workers is their company’s greatest challenge when it comes to hiring and managing staff.”

The majority of the blame for this can be placed on today’s skills gap — the current phenomenon of a country-wide mismatch between employers’ needs and job candidates’ abilities.

And, with so little top talent out there, it pits small- and medium-businesses against large corporations in the hiring battle.

So, what’s a business to do? Competing against big business and attracting quality workers can feel impossible, but it doesn’t have to. Small business owners and leaders will need to put a little extra thought and effort into their own hiring processes to continue to see success.

Recognize That Pay Isn’t Your Strong Point

The first thing businesses have to realize is that money will probably not be what attracts quality employees to their doors. Most small- to medium-size companies don’t have the budgets to compete against large corporations in the area of pay, and that’s okay.

“That’s where small businesses have the competitive edge,” Steve Strauss, author and senior small-business columnist at USA Today, said.

“If you offer a fun place to work, people like coming to work, they’re engaged — that makes a difference. They feel like they’re listened to and they like what they do. If you can give them that, you’re ahead of the game.”

Don’t Limit Your Candidate Pool

Pinpoint and Play to Your Strengths

Identifying the assets you have to offer employees is the next step. An article from Fast Company echoes that same sentiment: “By truly understanding what your team and potential candidates desire, you can better compete with the larger companies that appear to offer it all. Take a close look at what your team is truly passionate about inside and outside of work. Talk to them and get their feedback on what means the most to them.”

Business leaders can then take this knowledge and use it to attract the talent they need.

Just as business leaders are asking candidates to keep an open mind about what they want from an employer, they must also keep an open mind about the type of candidates they’re considering. Employers should consider broadening their requirements to bring in more qualified applicants. The number one thing that prevents companies from procuring the most talented people is overly stringent requirements. The more specific the needs of an employer, the less applicant choices they’re going to have, the more expensive the employee is going to be and the longer the job search will take.

Focusing on personality, culture fit and potential, rather than just strictly experience, education and skills, will greatly widen the candidate pool and allow businesses to find amazing employees they might have otherwise bypassed.

There are positives and negatives to every size and type of business, but constantly losing the hiring battle doesn’t have to be a struggle for smaller companies. Talking about what the business can offer, marketing its assets, and loosening position requirements will allow small- to mid-size companies to square off with big businesses in the battle for top talent. Because in the end, hiring the best candidate is more important to the success of the small business than the big, which means this is a battle small businesses have to learn to win.

Connie Worrell-Druliner is the founder of a locally owned business, Express Employment Professionals,

offering human resource solutions. Express can help your organization, by finding qualified workers, solving your retention needs, and providing knowledge based training to your workforce.

U Magazine | February 2015 | 31

32 | U Magazine | February 2015