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Magazine Editor’s Note
Table of Contents Contributors .................................................................................... 4
In the Spotlight Pedaling Healthy Eating ...........................................................5 Local woman is at the halfway mark of a 6,000-mile road ride to promote healthy eating in schools.
Upcycling ............................................................................... 10 Local artisans breathe new life into found and unwanted items.
Rise to the Occasion .............................................................. 17 Eggs can be just as delicious prepared in the oven as on the stove top.
At Home on the Farm ........................................................... 25 Prineville woman diligently works to sustain her dairy farm while promoting raw milk.
Knowledge & Advice Caring for Others .................................................................................. 8 What We’re Reading: Central Oregon Book Club Choices ............... 9 The Sunshine Vitamin ....................................................................... 14 Welcome Home: Window Treatments ............................................... 16 Recipes: Baking With Eggs ................................................................ 18 High Desert Life Styles: Tangerine Tango ...................................... 21 Health Snapshot: Vanishing Veins .................................................... 22 To Your Health: Measuring Body Mass .............................................24 At the Workplace: Five Steps for Setting Goals ............................... 29 Welcome to the Rest of Your Life ...................................................... 30
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 may not be reproduced without written permission. Story ideas may be submitted to editor Ben Montgomery for consideration. Contact him at 541-383-0379 or bmontgomery@ bendbulletin.com. Published: Saturday, February 18, 2012.
What did you do the last time you felt strongly about an issue, one that’s much larger than yourself and your immediate reach? Did you share your thoughts with friends and acquaintances, perhaps via a Facebook or Twitter post? Or maybe you started a blog as a way to share you vision and do your part to effect positive change. In today’s world, the way we communicate about causes that are important to us typically begins and ends with the Internet. We’re told this is the quickest, most efficient way to spread a message, offering the potential to create an historic movement through the thoughtful application of a few simple keystrokes. Entire nations in north Africa can attest to the power of social media and the free marketplace of ideas. So can cats in boxes, laughing babies and anything associated with the band OK Go. And so it seems almost novel that a person in her late 20s — a woman with an important vision to share — would opt to bypass the information superhighway for today’s version of the road less traveled: an actual road. Last spring, Bend’s own Sara Salo hopped on her bicycle and headed south to begin the first leg of what’s to become a 6,000-mille road ride through the U.S. Her mission: to promote healthy eating in our country’s schools. Freelance writer Bridget McGinn documents Salo’s journey in this edition of U Magazine (see “Pedaling Healthy Eating” on page 5). And yes, you can also read about Salo’s adventures on her School Food Tour blog, but her willingness to pedal a few extra hundred miles for her cause puts her in stark contrast with your typical blogger. That’s refreshing in a world where tall talk so often outshines bold action. — Ben Montgomery, U Magazine Editor
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; Clint Nye, Graphic Designer; Stacie Oberson, Special Projects Coordinator; Lyle Cox, Photographer. Cover photo by Lyle Cox; Model: Anna Lembke; Clothing by faveur; Location: High Desert Gallery
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Visit us at www.facebook.com/u.magazine.oregon To subscribe or learn more about all our publications, please call 541-385-5800 or visit us at www.bendbulletin.com.
U Magazine ANNISSA ANDERSON, a freelance writer and public relations consultant, also studied culinary arts and worked as a pastry chef in another life. Though she’s lived in the Northwest for the past 20 years, she spent her childhood living abroad.
Writer and singer/songwriter LAUREL BRAUNS has been a regular contributor for The Bulletin, VisitBend.com and various other local publications. She is currently teaching guitar and exploring Bend’s legendary running trails. She performs music around town with her band, the Sweet Harlots. LORI GLEICHMAN considers herself intensely curious about almost anything, which is what makes freelance writing such a joyful experience. When not writing, she works as a marketing/PR consultant, loves to read travel memoirs while dreaming of her own next adventure. She lives in Bend with her husband Dick, her dog Indy and cat Pic. KRISTY HESSMAN has written for a variety of publications including The Associated Press wire service. She is a native Oregonian and active Bendite. Her garage currently contains: three bikes, two backpacking packs, one tri wetsuit, a bouldering crash pad, two sleeping bags and four pairs of running shoes.
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CON TR IBU TORS Enthusiastic and outgoing, BRIDGET MCGINN enjoys meeting new people and sharing their stories. She spends her days working as a marketing and advertising professional, making photos or documentary films and spending time with her family. She may also be seen being dragged along the end of the leash of her newly adopted beagle puppy. Between assisting her 5-year-old chef while he creates “delicious” concoctions with random ingredients, and cheering on her 1-year-old acrobat as he perfects his latest moves, KARI MAUSER finds time to write, knowing that freelancing is all that keeps her from getting totally lost in a second childhood.
BUNNY THOMPSON is an internationally published writer living in Sisters. She cruised on a sailboat for six years and 40,000 miles where she wrote a novel and published travel and adventure articles in national and international magazines such as Sail, Cruising World, Southern Boating and Island Scene.
PEDALING Healthy Eating Local woman, Sara Salo, is halfway through a 6,000-mile road ride to promote healthy eating. by Bridget McGinn, by The Bulletin Special Projects As the “spokes” woman for the School Food Tour — a 6,000-mile cross-country bike trek and outreach program promoting health eating and activity — Sara Salo knows how to get kids to pay attention. “I start my presentations by wheeling in my bike and trailer with the big yellow safety flag, and the kids perk up,” said Salo, 29. “I share the details of my trip and then share how healthy eating applies to me. And I always allow plenty of time for questions; these kids could go all day.” The most popular questions that Salo gets are where she sleeps, where she eats and where she goes to the bathroom. “They also ask if I’ve ever been scared or had any crashes,” said Salo. “And they want to know what is in every bag and about every part of the bike.” Photos by Urdahl Photo, courtesy of The School Food Tour
U MAGAZINE | Spring 2012 | 5
Salo’s journey began last August in Oregon, and she is now roughly halfway through her trek with 3,300 miles to go until she reaches her final destination of Houghton, MI. Along the way Salo has already touched the lives of countless children across the country. With the goal of inspiring and energizing students and communities to create healthier school environments that support student wellness, Salo has conducted classroom sessions and leads farm visits and community group bike rides all along her route. The idea for the tour came to Salo while she was out running. With an undergraduate degree in exercise physiology, she had recently obtained her masters degree in public health from Oregon State University and was determined to find a way to combine her interest in school food reform initiatives with her focus on the benefits of exercise. Jogging along Bend’s River Trail, the idea of spreading her message by bike took root. Nine months later, after reaching out to local educators to help plan her curriculum and gauge the interest level of students, Salo set off on the School Food Tour.
WILLING TO GO THE DISTANCE: A 6,000-mile journey across the U.S. will end in Houghton, Mich. Salo is on the road to educate and inspire school children, educators and communities to make healthier choices in their diets.
Map courtesy of School Food Tour
At each stop along the way, she challenges the children she meets to set one achievable goal. Then she discusses the steps they need to take to reach their goal. “I don’t want to just give them
the same old information they already know about eating fruit and vegetables,” said Salo. “I tell them to think about just one thing in their life that they want to change, like eating salad for lunch or not eating so many Cheetos. I encourage them to choose one thing that they have the power to change.” She’s also happy to answer any of the countless questions the kids have about her bike, her trip and her overall experience. Salo shares with the children that she usually sleeps in campgrounds, using the tent, sleeping bag and other gear she carries in the trailer behind her bike. She stops at grocery stores for quick, simple meals like small servings of fruits, vegetables, bread or cheese.
And for bathroom breaks, she pulls over at gas stations or convenience stores along the route. Has she ever been scared on the road? “I have felt very safe the entire time that I have been on the road,” said Salo. “I have found that people are very curious and kind and helpful. People see the bike and trailer and want to know what you are up to. I have come to think of the bike as being like a peace symbol.” Salo shares a touching experience that illustrates the support she has found from strangers on her trip. She had stopped at a small coffee shop to check her email and update her blog, something she tries to do several times
“I tell them to think about just one thing in their life that they want to change, like eating salad for lunch, or not eating so many Cheetos. I encourage them to choose one thing that they have the power to change.” Are you a woman who cares about helping other women? Do you dream of a world where women and children are free from violence, discrimination and poverty? You can make that dream a reality. Soroptimist is an organization for and by women who use their collective power to help other women transform their lives and the lives of their families - locally and throughout the world. We invite you to join Soroptimist International of Bend for an evening to learn how you can become involved in improving our community. Through grants, awards and hands-onassistance, we support local organizations.
Save this date: March 6, 2012 - 5:30pm at Boston’s Pizza, 61276 S. Hwy 97, Bend. To RSVP and for more information contact 541-815-4173, president@sibend.org or link to our web site www.sibend.org 6 | Spring 2012 | U MAGAZINE
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each week when she is on the road. “I started chatting with some people there about my trip,” said Salo. “When I left and came out to my bike, someone had left me a small package of cookies and a banana.” Salo rides a Salsa touring bike with thicker tires and a sturdy, stable frame made to carry a load. The bike is outfitted with panniers, and she pulls a Bob trailer behind her. The entire rig, with gear, weighs about 100 pounds. “Riding with a trailer took a little getting used to, but I learned very quickly that when going up a steep hill, just downshift and keep my legs moving,” said Salo. And keep moving she has. On each stop, after answering questions and showing students where she stows her
gear and how the panniers work, Salo hops back on her bike and continues on her cross-country trek. As she rides, she ponders the big question: What’s next after the School Food Tour? “That’s the big question that I don’t have an answer to yet. I actually think about that a lot when I’m riding,” said Salo. “I’ve thought about maybe writing a book about this experience. I think a lot of people could benefit from the stories and lessons I’ve encountered along the way.” For more information, to donate and to keep up with Salo as she continues her cross-country School Food Tour, visit www. schoolfoodtour.org.
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n w me d i sp a U MAGAZINE | Spring 2012 | 7
CARING FOR OTHERS
RECOGNIZING THE NEED FOR OUTSIDE HELP IN CAREGIVING Caregivers caring for a loved one often don’t recognize when they are in over their heads and often find themselves at a breaking point, according to Nancy Webre, MS, CEO of Evergreen In-Home Care in Bend. “After a prolonged period of time, caregiving can become too difficult to
has severed most social contacts. Often, the caregiver feels alone and helpless. • 38 to 50 Months: The caregiver’s physical health is beginning to deteriorate often requiring tranquilizers or antidepressants. Lack of focus and sheer fatigue cloud judgment, and the caregiver is often unable to make rational decisions or ask for help.
Webre says it is also important to note that hiring professional care services can provide valuable, ongoing support to an overloaded caregiver. endure any longer,” she said. “In the short term, the caregiver can handle it, but in the long term, outside help is often needed. Webre says that a typical pattern with an overloaded caregiver and/or family member may unfold as follows: • 1 to 18 Months: The caregiver is confident, has everything under control and is coping well. Other family members and friends are lending support. • 20 to 36 Months: The caregiver may be taking medication to sleep and control mood swings. Outside help dwindles away and, except for trips to the store or doctor, the caregiver
“It is often at this final stage that family or friends intervene and find other solutions for care,” said Webre. “This may include respite care, hiring outside caregivers or putting the loved one in a care facility.” Without intervention, the caregiver may become a candidate for long-term care as well. “Caregivers often feel even more stress during the holiday season with planning, shopping and
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participating in holiday activities,” added Webre. “This is a perfect time for family and friends to step up and provide some respite time and caregiving help. “Whether it is provided personally or arranged as a gift of services to be provided by a professional in-home care agency, it is a welcome gift.” Webre says it is also important to note that hiring professional care services can provide valuable, ongoing support to an overloaded caregiver. “If you are the one providing daily care for a loved one, you owe it to yourself to seek help,” she said. “Take care of yourself and your needs both mentally and physically. Webre suggests consulting the National Care Planning Council’s website, www.longtermcarelink.net, which contains hundreds of articles with tips and advice for caregivers and their families.
What We’re Reading
by Bunny Thompson, for The Bulletin Special Projects
Brief reviews of recent selections made by Central Oregon book clubs. Winter is often a time to invite the muse of diversity to refresh our lives. Some book groups use this season to break from the traditional and try the uncommon. Read about the path each took in their selections as well as their winter gettogethers.
“Buddha In The Attic” by Julie Otsuka CRS Book Group
This is Otsuka’s follow-up to her first novel, “When the Emperor Was Divine.” This book traces the lives of young Japanese women brought to San Francisco almost a century ago to become picture brides. It follows the difficult journey from their homeland to an unknown husband, a new culture and a language they can’t understand. These women must adjust to backbreaking work, childbirth and a loss of their heritage. This group found the most interesting aspect of the book was its cadence style, which was almost poetic and allowed the author to cover a large amount of information in a very small amount of space. To celebrate the tone of the book, the hostess served sushi and other Japanese delights.
“Major Pettigrew’s Last Stand” by Helen Simonson Chapter One Book Group Friends of the Sunriver Area Public Library
Retired Major Ernest Pettigrew lives a quiet life in the English countryside.
He values the British traditions along with a properly brewed cup of tea. He unexpectedly becomes friends with the Pakistani shopkeeper from the village, Mrs. Jasmina Ali, and soon their friendship turns to something deeper. The village society seems to take exception to this relationship, and Major Pettigrew must make some decisions. This book group liked the book so much, they thought it should be turned into a PBS series. “Poking gentle fun at Major Pettigrew, tea made from teabags and cookies out of packages were served, even though they would not have met with his high standards,” said one member.
“I’ll Never Be French (no matter what I do)” by Mark Greenside The Bend Book Worms
A native New Yorker living in California, Mark Greenside’s girlfriend convinces him to move to a small Celtic village in Brittany called Finistere, located at the westernmost edge of France. With a lot of humor and great affection for the Bretons, Greenside tells how he made a life for himself in a country where he doesn’t speak the language or understand the culture. The Book Worms thought it was a quick and easy read, and when they were finished, “we wanted to visit that small village in Brittany.”
Poems by David Whyte “River Flow: New & Selected Poems 1984-2007”
a focus on a single poet. This time they chose David Whyte. Pacific Northwest poet David Whyte is the author of six books of poetry and three books of prose. His poetry speaks not only to the literate world that most poets inhabit, but also the world of vocation, work and organizational leadership. Whyte uses poetry to foster qualities that increase creativity and adaptability in the workplace. “We each brought selections to read aloud, but most of our time was spent talking about the man, his unique style, and his amazing words that never failed to move us,” said one member. “It was a discussion that will stay with us for a long time.”
“To Kill a Mockingbird” by Harper Lee Divine Sister’s of the Hood
It won a Pulitzer Prize, has been translated into 40 languages and sold more than 40 million copies; this book is certainly one of the great American novels. Told through the eyes of a precocious child, Scout, it addresses the Deep South, racial discrepancies and class divisions. This group felt it was valuable to revisit this old friend and found it has “timeless moral and ethical issues and the character of the human heart.” “Atticus Finch is our hero, and we would like him to be voted the next mayor of Bend,” said one member.
BIBLIOBABES
The BIBLIOBABES always start their New Year and new reading season with U MAGAZINE | Spring 2012 | 9
P U CYCLING by Laurel Brauns, for The Bulletin Special Projects Photos by Lyle Cox
Local artisans breathe new life into found, discarded or unwanted items.
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The floors and couches of Sheri McGovern’s apartment are covered in a rainbow of sweaters. Sweaters made of cotton stripes, purple cashmere and argyle wool are piled in suitcases throughout the room. Instead of a bowl of fruit, her kitchen table is layered with a cutting mat, and a tower of multi-colored threads sit a few feet away from McGovern’s most valuable tool, a four-string serger. Using these tools, McGovern transforms used sweaters into A-line skirts, complete with matching leg warmers and headbands. Along with dozens of other hobbyists and entrepreneurs, she is part of a growing trend in Central Oregon called upcycling: the art of taking something old and transforming it into something new. “I went to fashion design school, so I love fashion and really wanted some new clothes but couldn’t afford them,” McGovern said. “I found a sweater in the closet I was never going to wear again, and the idea was born for a sweater-skirt. Now I sell dozens of them a month.” While McGovern had years of professional training, she believes that learning to upcycle clothing is open to everyone with the desire and patience to learn how to sew and some simple training in pattern making. Allison Murphy of Utilitu Sew in downtown Bend suggests taking a beginning sewing class or two before diving in and investing in your own machine. Her sewing shop and classroom, which she opened up this fall on Hill Street, features four top-of-the-line Bernina sewing machines for students to hone their skills. When first learning to sew, students may experience a number of technical difficulties
Allison Murphy, Utilitu Sew
as they wade through the process. Working with an instructor on a high-quality machine will reduce frustration and lower the learning curve. “We live in a time where it is so easy to get things instantly; to just go to the store and pick something up,” said Murphy. “People are not used to taking the time to do something, but sewing takes a lot of will power and determination.” Murphy supplies students with full sewing kits, items that they can eventually acquire themselves at her shop or other sewing stores in town such as Morrow’s Sewing & Vacuum Center. The kits include tools like dress making shears, seam rippers and flexible measuring tape. And while buying the right equipment will help beginners be more successful, Murphy insists that sewers should not become overwhelmed by all of this at first. “You don’t need a machine with a million stitch options to make a cool dress,” Murphy said.
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U MAGAZINE | Spring 2012 | 11
Tracy Curtis, Ballokai
Once your basic tools and basic skills are acquired, the creativity begins. There are plenty of places to find clothes that are begging to be transformed into something more contemporary. While thrift stores such as Goodwill are a great first stop, also consider options like clothing swaps, your mother’s or grandmother’s closet, and yard sales. Upcycling doesn’t stop at remaking clothing. Consider checking out antique stores, places like Pak-It Liquidators in
Bend, or even the dump for ideas on remaking furniture and other household items. And sometimes, inspiration might literally be in the trash. Tracy Curtis of Ballokai is the mother of the 20-year-old Sister’s singer/songwriter Laura Curtis. One afternoon, she spied her daughter’s used guitar strings in the garbage, plucked them out and made them into earrings. “I volunteer with the Sisters Folk Festival and get a lot of old strings from them,” Curtis said. “I just love that someone has played music with them, and now they have a new life.” Curtis has also used her creative vision to remake burlap coffee bags into stylish totes that she sells online, in local boutiques and in the Pearl District in Portland. She gets the majority of her bags from the Sisters Coffee Company, and because plantations are constantly changing their graphics and styles, no two totes are ever the same. “I think the upcycling trend is a result of people acknowledging that the planet is not
in good shape and we need to do something about it,” Curtis said. “It is about asking ourselves, ‘How many different ways can we use the stuff that we just waste?’” Sara Wiener of Sara Bella Upcycled uses plastic bags, food wrappers and banners to create tote bags, dresses and hats. To date, she has saved 35,800 bags from going in the landfill, and the tag line on her website is “Making beautiful products out of garbage!”
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Using only an iron and a sewing machine, she fuses together plastic bags to create practical things her customers can use for years to come. It took her five years to perfect her process, but instead of patenting it, Wiener teaches the process to others through workshops at Central Oregon Community College and Bend Parks and Recreation District. “My philosophy is the more plastic bags I can use, and teach others to use, the less will end up in the landfill and our waterways, killing fish and birds,” Wiener said. Whether you are just getting started upcycling your own creations or are ready to start peddling your wears on Etsy.com, Murphy recommends taking the extra time to craft something well-made that may be loved for years to come. “Upcycling isn’t just remaking clothing — it embraces rethinking all things that have been used to death in their current form, just begging to be reincarnated into something useful, witty and resourceful,” she said.
The Tools
Finding Materials
• Scissors, a separate pair for cutting paper and fabric • Pins and weights for cutting patterns (weights can be as simple as a soup can) • Tape measure and a clear plastic ruler • Marking tools like a pencil, chalk and water soluble markers • Seam ripper • Hand sewing needles and machine needles • All-purpose polyester thread • Iron • Easy-to-use sewing machine • A simple pattern
Inspiration and Finding Your Style
While there are scores of high-end instruments that will eventually make your sewing life easier, here is a list of must-haves for beginners:
Getting Ideas
There are scores of books on upcycling techniques in bookstores, the library or online. A quick Google search for upcycling ideas reveals a long list of blogs and project ideas from making a wallet out of a bike inner tube to turning jeans into tote bags.
Try Goodwill, Restore, Pak-It Liquidators, thrift stores, antique shops, relatives’ closets, the garbage, and even the dump.
It is important that you are making things that you are going to love and want to wear or have in your home. When considering what kind of clothes to upcycle, Murphy recommends being both confident and honest with yourself. Try new things, but think about what styles look best on you. Sheri McGovern, who crafts sweaterskirts is a great example. She is also affectionately known around Bend as “dancing lady” because whenever there is live music, she is always up front, dancing to the music. The skirts she makes complement her free spirit, high-fashion sophistication and slender figure, all at the same time. — Laurel Brauns
U MAGAZINE | Spring 2012 | 13
The
Sunshine VITAMIN
Often called “The Sunshine Vitamin” since it is synthesized by humans when the skin is exposed to ultraviolet B (UBV) rays from sunlight, Vitamin D is used in the body to maintain normal blood levels of calcium and phosphorus by aiding in the absorption of these minerals. Calcium and phosphate are essential for normal bone formation. Two forms of Vitamin D are most important to us: Vitamin D2 and Vitamin D3. Vitamin D2 is produced by plants, and Vitamin D3 is made in the skin when exposed to ultraviolet light. Vitamin D2 can be found in small amounts in a few foods such as fatty fish, cheese, butter and cream. To make Vitamin D more available, particularly for growing children, both Vitamin D2 and D3 are added to milk, juices and cereals, as noted by the FDA statement “fortified with Vitamin D.” But, do we get enough sunlight? How much is too much? Do we synthesize Vitamin D when we diligently apply sunscreen? Can we get enough Vitamin D from food sources? These are all good questions and worth exploring. “While Bend boasts the highest average number of sunny days in Oregon, most of us still don’t get enough of this important vitamin,” said Lisa Goodman, media coordinator for St. Charles 14 | Spring 2012 | U MAGAZINE
Healthcare. “Even in the peak summer months, you’d have to spend 10 to 15 minutes in the sun a few times a week in ‘optimal conditions’ to get a healthy dose of vitamin D, according to one Harvard Medical School publication. And optimal conditions aren’t so easy to come by.” A person requires 10 to 15 minutes of sun exposure with a greater than 3 UV index at least twice a week on the face, arms, hands or back for adequate amounts of Vitamin D3. For those of us living far from the equator, evaluating the UV index and the amount of Vitamin D3 we are absorbing is difficult. Plus, given the constant warnings about using sunscreen, which prohibits the absorption of Vitamin D3, meeting our needs is, at best, an estimate. Vitamin D deficiency in children can lead to rickets. A deficiency in adults can lead to osteoporosis. RanDee Anshutz, a registered dietitian at St. Charles Bend, recommends the following daily intake of Vitamin D: 0 TO 1 YEARS OLD: 400 IU daily, not to exceed 1,000 IU up to 6 months, and
Illustration by Nicole Werner
by Bunny Thompson, for The Bulletin Special Projects
1,500 IU up to one years old 1 TO 70 YEARS OLD (including pregnant and lactating women): 600 IU daily, not to exceed 2,500 IU up to three years old, 3,000 IU up to eight years old, and 4,000 for adults
“While Bend boasts the highest average number of sunny days in Oregon, most of us still don’t get enough of this important vitamin.” 71-PLUS: 800 IU daily, not to exceed 4,000 IU An increasing number of physicians now routinely test the vitamin D levels of their patients through a simple blood test. If the level is below 30 nanograms per milliliter, they will suggest their patient take a supplement. The Institute of Medicine maintains that a level of 20 nanograms is adequate, but other experts say it should be higher to assure maximum calcium absorption and bone health.
Too much Vitamin D can make the intestines absorb too much calcium, potentially resulting in damage to the kidneys. It’s best to discuss this with your doctor. In the meantime, make sure to get sufficient weight-bearing exercise and avoid several bone-robbing habits: smoking; eating a lot of salty foods; drinking more than two alcoholic drinks a day; consuming more than the caffeine equivalent of two cups of coffee a day (about 300 milligrams); and eating too little protein.
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WELCOME HOME
Window Treatments Rediscovered
When it comes to purchasing window treatments, it can be overwhelming and confusing to most home owners. Especially to those that are looking for quality and want to invest in products that will add value to their home. The variety of styles and types of window coverings continue to evolve with everything from readymade blinds, to made-to-measure, to full package custom treatments. But how do you know what will work best in your home? The answer really is simple. Great window treatments consist of the right design, fabric and lining, and exceptional fabrication and construction. We all dream of being the DoIt-Yourselfer. But in reality, by the time we have searched out the fabric, looked for a pattern, dusted off the sewing machine, and spent hours making sure our bobbin is threaded properly and that our stitch is perfectly straight, we could have had them custom made and done. Don’t panic. This is where we come in and take your vision and turn it into a reality. There are a couple important steps to remember when preparing to ‘dress’ your windows. One, a professional measure is worth every penny when
10% off any custom drapery order through the Month of February.
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you decide on the Great window treatments style of window treatment you wish to do. consist of the right design, Blinds that fit into fabric and lining, and the window should fit within a ¼ of an inch exceptional fabrication and so that you don’t have a light gap along the construction. side or bottom. Not all windows are square but there are tricks to work standards for good construction. Double turned around that. If you have chosen to go with drapery, 1 ½” side hems, double turned 4” bottom hems, the be aware of the pattern in your fabric. Your length use of weights in bottom hems, proper application and width can change depending on the pattern or of linings and interlinings, proper trim application, style of fabric and a professional and various other standards are what mark excelmeasure will give you a proper lent craftsmanship. No detail is left untouched. hang or stack. The final and probably most important step is The next step is selecting fabthe installation. A professional design studio will rics. While this reflects mostly generally have an installer that also does the protowards the drapery end, the fessional measure. Being familiar with the project Hunter Douglas collection allows for a seamless install. It’s not just installing carries a few different styles of a rod. Are there finials or tie backs? Is there a swag window blinds that are fabric or valance that needs detailing? Do the drapes require woven textures. In either case, a little fluffing? A professional installer will make your choice needs to be somesure that the end product is exactly what you hoped thing that reflects the design of it would be if not more. the room. There are hundreds It is understandable why of fabric collections out there. custom window treatments Professional design studios carry are considered an investment. entire libraries of fabrics specifiThey will add interest and funccally made for drapery and window treatments. tion to your interior spaces for many years. When It is important to see your selections in your own purchasing window treatments for your home, serilighting. A good fabric will require little energy ously consider going custom. Our showroom offers once installed and should last for many years. professional experience from designing and choosAn important part of the process is the fabrication. ing styles, selecting fabrics and features, overseeNow that you have chosen the fabric and decided ing the fabrication and finalizing with install. The what you need, a professional fabricator can put end result will be nothing short of stunning. all the details together. Custom window treatment fabrication is truly an art. There are industry
Rise to the
Occasion by Annissa Anderson, for The Bulletin Special Projects | Photos by Nicole Werner
Fresh eggs, whether from your backyard hen house, a local farm or the grocery store, are back in style. Eggs are one of nature’s perfect foods, packaged in their own shell and easy to cook at a moment’s notice. U MAGAZINE | Spring 2012 | 17
But while most of us have mastered cooking eggs to our own liking on the stove top, there are many other creative ways to utilize an abundance of eggs when you bake them in the oven. Oven-baked eggs can be as simple and pristine as cracked eggs baked on their own to a desired doneness, or mixed with any number of other ingredients to make sweet soufflés and oven pancakes or savory quiches, frittatas or strattas. With all of these dishes, learning the basic method once can lead to a lifetime of creating your own favorite versions.
Baked Eggs
Some people believe that baking an egg is
the best way to cook it to perfection. To try this, heat an oven to 375 degrees. Smear a bit of butter or oil in an ovenproof ramekin. Break the egg into the ramekin, then put it on a baking sheet. Bake 10 to 15 minutes, or until the egg is set and white has solidified. Because the ramekin retains heat and the egg will continue to cook after you remove it from the oven, it is best to undercook it slightly. Sprinkle with a pinch of salt and pepper and serve. (Testing this method with your own oven will help you determine the precise time needed.) For a more complete breakfast, line the
Swedish Oven Pancake (Ugnspannkaka) (Serves 2)
This soufflé-like pancake makes a simple yet impressive weekend breakfast. Serve with a spoonful of lingonberry preserves, if available. If not, other fruit preserves, fresh berries or applesauce are equally delicious toppings.
Ingredients:
1/2 cup flour 1/2 cup milk 2 eggs, lightly beaten Pinch of grated nutmeg 4 tablespoons butter 2 tablespoons powdered sugar 2 lemon wedges
Eggs & Your Health:
Method:
Preheat oven to 425°F. In a medium bowl, mix together flour, milk, eggs and nutmeg. Place butter in a 10-inch ovenproof skillet over medium heat. As soon as the butter is melted, swirl in skillet to cover the entire bottom of skillet. Pour batter into skillet and bake in oven for 15 to 20 minutes, or until pancake has puffed and is golden brown on top. Remove from oven (pancake will fall) and sift powdered sugar on top. Cut into 4 pieces and place two pieces on each plate. Serve immediately with lemon wedges.
Adding eggs into your diet is an easy and affordable way to add much-needed and high-quality protein. Key nutrients in eggs — choline, lutein and zeaxanthin — can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. But like all good things, eggs should be eaten in moderation. At about 215 mg of cholesterol apiece, eating two large eggs a day would exceed The American Heart Association’s recommendation to limit cholesterol consumption to less than 300 mg per day, or 200 mg per day for those with coronary heart disease or high cholesterol. If you want to eat eggs every day, consider throwing out the yolks and eating only the whites. Egg whites are still full or protein, but free of cholesterol. 18 | Spring 2012 | U MAGAZINE
ramekin with a slice or tomato, piece of ham or prosciutto, or cooked asparagus or spinach before breaking in the egg. Shaved parmesan is also a great alternative to salt and pepper.
Soufflés & Oven Pancakes
The most fun you will have with eggs in the kitchen is in creating a soufflé. While traditional soufflés rely on stiffly beaten egg whites that are gently mixed into a thick egg yolk base, oven pancakes can rise like a soufflé with just a batter of eggs, flour and milk. In both cases, the batter puffs up as it bakes, then sinks down within minutes after it is removed from the oven. Delicate and airy, baked soufflés may be
savory or sweet, and are usually baked in an ovenproof soufflé dish. A soufflé dish is round and has high, straight sides to facilitate its rising. Oven pancakes, also known as Swedish pancakes or Dutch babies, are a puffy, eggy treat usually baked in a cast iron or enameled cast iron pan after butter is melted in the pan on the stovetop.
Quiche, Frittatas & Strattas
Quiche, a dish that originated in the AlsaceLorraine region of France, is simply a pastry crust with a filling of savory custard made of eggs, cream, seasonings and various other ingredients — onions, mushrooms, cheeses,
fresh herbs or sautéed vegetables. Countless variations exist today, though the iconic Quiche Lorraine — made with bacon and gruyere cheese — remains a favorite. Quiche filling can be baked in a pie crust or tart pastry for equally delicious results. Frittatas, originally Italian omelets that were cooked slowly on the stovetop and not folded over, have evolved here to mean a crust-less quiche. An egg mixture, often with sautéed vegetables or meat and cheeses, is poured into a greased casserole dish and baked in the oven. Strattas are also baked without a crust, but the egg mixture is poured over a layer of bread and cheese, or mixed with bread like a savory bread pudding.
Quiche, frittatas and strattas are most commonly eaten as brunch items. The incredible, edible egg could easily have been marketed as your most versatile food staple. Used whole or divided into whites and yolks, plain or mixed with your favorite ingredients, in a crust or simply as a custard, baked eggs are a satisfying meal for breakfast, brunch, or any time.
Mixed Cheese & Chard Quiche (Makes a 10-inch Quiche)
You can use any flavorful mixture of cows’ milk cheeses in this recipe. For a quick version, use a premade frozen crust, purchased from a natural food store (to avoid getting one full of preservatives and hydrogenated oils). If you find that you have too much filling for the crust, simply spray small, ovenproof ramekins with canola oil and fill three-quarters full for extra crust-less custards.
Ingredients:
CRUST: 1 1/2 cups flour 1/2 cup cornstarch 1/2 teaspoon salt 8 tablespoons cold butter, cut into pieces FILLING: 1 tablespoon butter 1 large yellow onion, peeled and chopped 10 ounces assorted cows’ milk cheeses, like gouda, gruyere and cheddar 6 eggs 1/2 cup milk 1 pound swiss or rainbow chard, stems and ribs removed, leaves blanched, drained, and finely chopped 1 teaspoon fresh thyme leaves, chopped Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper
Method:
1. For the crust: Combine flour, cornstarch, and salt in a large bowl. Using a pastry blender or electric mixer fitted
with a mixing paddle, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter, then rub butter pieces into flour mixture with your fingers. Add up to 6 tablespoons ice water, one at a time, mixing until a rough dough forms. Knead dough in bowl until it just comes together, then shape into a ball. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours. 2. Preheat oven to 400ºF. Roll dough out on a lightly floured surface into a 14-inch round. Ease pastry into a 2-inch deep, 10-inch round loose-bottom tart pan, cut off excess with a knife and crimp edges. Prick dough all over with a fork, line with parchment paper, and add pie weights or dried beans. Bake until crust is set and edges begins to color, 30 to 35 minutes. Remove parchment paper and weights and continue to bake crust until lightly browned, about 5 minutes more. Remove crust from oven and set aside. Reduce oven temperature to 375ºF. 3. For the filling: Melt butter in a large skillet over medium heat. Add onions and cook until soft, 6 to 8 minutes. Transfer to a large bowl. Put cheeses into a food processor and pulse until smooth. Add eggs and milk and pulse until blended. Transfer to bowl with onions. Add chard, thyme, nutmeg and salt and pepper to taste and mix well. 4. Pour filling into crust and bake until set, 40 to 45 minutes. Serve quiche at room temperature.
U MAGAZINE | Spring 2012 | 19
The Hand Team at Desert Orthopedics Your hand is more than a delicate, powerful network of bones, vessels, nerves, and tendons; your hand is the primary way your mind interacts with your world. Any disease, injury, or malformation of the hand immediately compromises your ability to function. At Desert Orthopedics, your upper extremity is cared for by orthopedic surgeons with advanced fellowship training in hand and microvascular surgery. Dr. Kenneth Hanington, Dr. Michael Mara, and Nurse Practitioner Michael Stahly work together to provide university-level care, right here in Central Oregon. On-site xray, MRI, nerve tests, and Hand Therapy allow comprehensive care of carpal tunnel syndrome, sports injuries, work injuries, arthritis, and many other upper extremity problems.
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Kenneth Hanington, M.D.
Michael Stahly, FNP
Michael Mara, M.D.
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At Central Oregon Radiology we help you tell the whole story 1460 NE Medical Center Drive • Bend • 541-382-9383 www.corapc.com • in conjunction with: www.cascademedicalimaging.com 20 | Spring 2012 | U MAGAZINE
old mpic G and a y l O n OT a racks ltz is N KES fresh t es REALLY u h S an phen z do he LI Dr. Ste Skier. Sure at Dr. Shult st Cancer is l Meda day, but wh graphy. Brea on can be i n n su y ... Mammo early detect s i well isease, but d UGLY ing. v a life s
High Desert Life Styles
Tangerine Tango
A juicy marriage of red and orange, the 2012 Pantone color of the year inspires energy. Here are a few ways to infuse Tangerine Tango into your wardrobe and home dĂŠcor for a high-impact statement.
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Photos by Nicole Werner
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1. Imola (low heel slide) $99, Morocco (espidrille wedge) $99, Bessame (patent patchwork wedge) $110, each by SĂśfft, Acadia Footwear, Old Mill District, Bend 2. Cuff Bracelet $45, Dalia & Emilia, Downtown Bend 3. Pashmina Scarf $25, Acadia Footwear, Old Mill District, Bend 4. Oversized Ceramic Vase $139, Dalia & Emilia, Downtown Bend 5. Essie Nail Polish in Geranium $7.79, Target, Bend 6. Guadeloupe Tote by Mary Sol $89, Clutch, Downtown Bend 7. Citrus and Gold Tone Earrings $18.50, Faveur Eclectic Unique Boutique, Downtown Bend
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U MAGAZINE | Spring 2012 | 21
Vanishing
VEINS
Vein conditions — spider and varicose veins — affect a large percentage of the U.S. populace. Fortunately, effective treatments exist. by Kristy Hessman, for The Bulletin Special Projects Even if you don’t consider yourself a vain person, suffering from a condition like varicose veins or spider veins can cause self-consciousness and, oftentimes, pain. More than 50 percent of women and as many as 45 percent of men in the U.S. suffer from some form of vein problem, according to the U.S. Department of Health and Human Services. Fortunately, modern medicine can successfully treat such conditions in a much less-invasive way than was the norm in the past.
Varicose Veins
Our circulatory systems rely on our arteries to take blood away from the heart to the muscles and organs, and our veins bring that blood back. “Varicose veins are veins that are dilated and stretched to the point where blood is flowing in the wrong direction,” said G. Rodney Buzzas, MD, FACS, Medical Director of Advanced Vein Care Center in Bend. Over a period of time, that backward flow of blood can lead to inflammation and the swelling
of the leg. The skin can also discolor, thicken and result in ropey-looking veins. Symptoms of varicose veins also include tightness or throbbing in the legs, the feeling of constantly needing to sit down or elevate the legs, and even an itching or burning sensation. “The veins are like a one-way elevator going up,” said Andrew Jones, MD, FACS with Inovia Vein Specialty Center in Bend. “What happens, primarily to women who’ve had children or a family history of vein problems, is the veins stretch out and blood goes the wrong way.” In addition to pain, discomfort and unsightliness, varicose veins can also lead to more severe issues. “Complications include getting blood clots,” Jones said. “But more common is bleeding from the veins.” When it comes to preventing and treating varicose veins, there’s both good and bad news. The bad news is, doctors say is there is no prevention method to guard against getting varicose veins.
“The biggest obstacle to treating vein disease is the belief that the treatment is painful and debilitating...”
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Genetics, gender and age are the main determining factors. “We know bad veins travel in families; if you have varicose veins there is an excellent change that other people in the family have them as well,” said Dr. Buzzas. “Varicose vein disease is more common in women than men, and it has been shown that the hormonal fluxes that occur in relation to the menstrual cycle as well as pregnancy allow the veins to stretch.” Prolonged standing, especially for those in occupations like teaching or nursing, having a history of blood clots, or sustaining an injury to the veins can also be a factors that cause the disease.
Treatments
“The great news is we’ve revolutionized the way we treat vein conditions,” said Dr. Jones. About 15 years ago, the procedure used to treat varicose veins was known as “vein stripping”. It was a painful process with long recovery times. But more recently, new, minimally invasive procedures have come about that allow the patient to walk in and walk out the same day and get back to their normal activities quickly, with minimal pain. Varicose vein treatments include the use of lasers, injections and a catheter to help the vein wall contract and seal shut, and then heal. Dr. Jones and Dr. Buzzas both say that one of the biggest hurdles today is for patients to realize that the old way of treating vein problems — treatments that your grandmother or mother may have had to endure — are vastly different from today’s methods. “There really has been a
quantum leap forward in the tools and techniques used now to treat venous disease which now is entirely done in the clinic and not in an operating room,” said Dr. Buzzas. Another good bit of news for varicose veins sufferers: insurance will typically cover varicose vein treatments. “It’s not for cosmetic reasons,” Dr. Jones said of varicose vein treatment. “Insurance covers the treatment of systemic veins, so it’s reimbursed for veins that cause problems because treatment positively affects quality of life.”
Spider Veins
Treatment of spider veins, on the other hand, is not typically covered by insurance because insurance companies considered it a cosmetic procedure. Spider vein is the catch-all name given those tiny pink or blue veins that have a webby appearance. Again, genetics often plays the biggest part in the occurrence of spider veins. Doctors say that this type of condition can cause itching or burning, but not typically the pain associated with varicose veins. There are treatments for spider veins, but before spending thousands of dollars out of pocket on treatments, it’s a good idea to consult with a vein specialist to discuss individual options. If you experience swollen legs, pain, discomfort or bulging veins, doctors say it’s best to see a certified vein specialist. “The biggest obstacle to treating vein disease is the belief that the treatment is painful and debilitating and, subsequently, the person is better off living with their vein disease as opposed to having it addressed,” said Dr. Buzzas. U MAGAZINE | Spring 2012 | 23
TO YOUR HEALTH
The facts about measuring body fat mass. It is well known that as a people, too many Americans are overweight. The most recent statistics from the Centers for Disease Control (CDC) estimate that more than 70 percent of us are classified as being overweight and, sadly, that more than 38 percent are classified as obese. The CDC defines male and female obesity at more than 30 percent and 40 percent, respectively. Doug Ritchie, Ph.D. co-owner of Vitela Health of Central Oregon, points out that this definition describes body fat, not weight. How then, he asks, does one know how much of our body is really fat mass versus lean mass?
“The study of body composition is a science in and of itself,” Dr. Ritchie said. “Many methods have been used over the years to assess body composition, some of which are scientifically validated. The main aspects are based on the measurement of body density. Some utilize caliper measurements by a trained technician. Another major method is based upon measurement of body volume using underwater weighing (hydrodensitometry). Body impedance is also used wherein the measurement of composition is related to the water content in the body. Another is based on the measurement of body volume using air displacement (plethysmography). All techniques have certain limitations.” With the development of the Bod Pod in 1993, air displacement measurements have been determined to be the most accurate and repeatable method. Based on
body densitometric principles to determine body composition, the Bod Pod provides a quick, effortless and accurate method to determine lean and fat body mass. The tool eliminates issues with underwater weighing and operator dependence of the caliper method, and it has been shown to be the most accurate tool on the planet today to measure body composition, earning the reputation as the Gold Standard in this field. Today the Bod Pod has been deployed worldwide. It is used at the Mayo Clinic, the Cleveland Clinic, almost all medical schools, professional sports leagues including the NFL and NBA, fire and police departments, professional cycling teams, and many other organizations or groups. The accuracy of the Bod Pod has been proven to be very high against reference techniques in a number of research publications. Additionally one can use the Bod Pod for adults, children and people of any age. The test is
fast (total time of about 5 minutes) and non-invasive.
What might this mean for me or you?
Armed with a Bod Pod analysis of lean versus fat body mass, one can devise a specialized food and exercise plan to lose body fat and hold, or even gain, lean mass. Armed with this information, an athlete — from the professional to the weekend warrior — can fine-tune his or her body, gaining that slight competitive edge over the competition. For those who simply need to lose weight, these numbers provide a means for setting succinct, achievable goals throughout the journey toward improved health. According to Dr. Ritchie, Vitela Health of Central Oregon is the only facility in the region to offer use of the Bod Pod for clients.
BECAUSE KNOWLEDGE IS POWER The most accurate measurement of body fat mass - the BOD POD Testing is available here for as little as $75 IDEAL FOR: WEIGHT LOSS | WEIGHT MAINTENANCE ATHLETIC PERFORMANCE We also offer metabolism testing, clinical food and weight management programs. 1441 Chandler Ave. 101, Cascade Lakes Plaza, Bend | 541.241.9077
learn more at www.vhbend.com
24 | Spring 2012 | U MAGAZINE
PRINEVILLE WOMAN DILIGENTLY WORKS TO SUSTAIN HER DAIRY FARM WHILE PROMOTING RAW MILK.
by Kari Mauser, for The Bulletin Special Projects | Photos by Lyle Cox
With a sweet smile slightly masking her sense of urgency, Billie Johnson swung open the door to her tractor, sprung lightly into the seat and extended her hand, pulling me up and in as she pulled the door closed behind me. The tractor lurched from its resting spot as Johnson maneuvered the controls with confidence and precision, wasting no time. In what felt like one swift motion, she turned the machine around, slid its front loading forks into the middle row of a trailer-load of oversized hay bales and lifted two. As she turned the tractor toward the barn, she asked, “So what do you want to know?” I looked
out the window at the chickens and the roosters dodging this way and that away from the tractor tires, and I stared at the cows sauntering through the pasture toward the barn, mooing in happy anticipation. I stole a glance at Johnson. Her sock hat was pulled down, her coat zipped up. She had rubber boots on her feet and work gloves on her hands. Her movement was purposeful, determined, yet somehow very graceful.
The lines on her face hinted at the years of hard work and the worry about the future, but they seemed more tied to the glimmer in her eye and the laughter on her lips. Billie Johnson was at home here. ****** Johnson grew up on her parents’ cattle ranch in Monument, Oregon, but her life took her well beyond the barbed wire for many years before it came full-circle.
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Windy Acres Dairy Farm was born out of a husband’s dream, and it became Johnson’s passion. What began in 1994 as a small hobby farm nestled at the edge of Prineville evolved into a fully operational Grade A commercial dairy within its first 10 years. On Halloween 2003, when the fright night festivities set up around the farm failed to draw much of a crowd, Johnson and her friends and neighbors found another way to add excitement to their holiday. “We just got this idea, and so we started pushing cows into the milking parlor,” she said, chuckling at the memory and recalling how they literally had to shove the cows a few steps at a time into the big metal barn equipped with six milking stations. “They hadn’t done it before, so it was like, ‘Whoa, what’s going on here?’” That was the beginning of what would prove over the following year to be a lot of hard work for very little return.
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By the start of 2005, the farm had 60 head of milking cows and was raising 20 heifers. By June of that year, the man whose dream had materialized decided he was done, and he sold the herd and walked away from the farm. Left with the farm and seven cows that the buyer had rejected, not knowing what else to do, Johnson simply decided she would do what she had to do to survive. She pushed forward, milking her seven cows, trying to keep the bills paid. Twice she took on other dairymen and their herds. Twice the efforts failed. Costs kept rising, and payment for the milk kept falling. It wasn’t any better on her own. “I owed $376 in freight charges to Eberhard’s at the end of a month, and that was before I’d paid for anything,” Johnson recalled. “They asked me what I was going to do, and I said, ‘This isn’t rocket science — I’m not going to ship my milk to you anymore.’ I had to change.” That moment would come to define the future of Windy
Acres Dairy Farm because without a processing plant on the farm, Johnson would not be allowed to sell her milk. The commercial sale of raw milk — milk which has not been pasteurized or homogenized — is illegal in Oregon. Federal law allows for each state to determine whether or not they will allow stores to sell raw milk, but it prohibits the interstate sale of raw milk. The FDA, along with the CDC and the American Academy of Pediatrics, strongly recommend against the consumption of raw milk and raw dairy products, citing the threat that without pasteurization, the milk poses serious health risks because it can carry dangerous bacteria such as Salmonella, E. coli and Listeria. Raw milk proponents, on the other hand, argue that heating milk to an extremely high temperature for a prolonged period
of time, then forcing it through a microscopic screen, renders the drink completely void of all nutritional benefits. “I believe in raw milk,” Johnson said, her conviction evident in her voice. “I really believe that I am doing the right thing making this wonderful, healthy and safe product available to people. People deserve the right to choose.” The safety of her milk is Johnson’s top priority, and
she concedes that not all little farms are safe. Cleanliness, cow health, the milking environment, and how the milk and milking equipment are handled are all critical factors. Furthermore, raw milk should only come from organically-raised, grass-fed cows whose milk is intended to be consumed raw, not conventionally raised, grain-fed livestock whose milk simply hasn’t been pasteurized. “I asked the government to be a part of this, to continue with my inspections as they had been and to help me be as safe as I could be, and they turned me down,” she said. “But I understand, they can’t OK something they don’t believe in.” With the law set against her, Johnson knew she had to find another way, and so she began looking into herd shares. With a herd share, people buy a share of the farm’s herd with a once-a-year payment, and then pay a monthly fee to cover the feeding and care of their share of the herd. Owning part of the herd gives ownership to the product the herd produces, therefore members or shareholders get their raw milk, cream and butter from their own cows — a completely legal arrangement. Today, the herd share is what keeps Johnson’s farm and business going. With members all over Central Oregon and some as far away as Portland, Ashland and beyond, Johnson says she believes the growing market for raw milk is part of a bigger movement for local, real food, and a push away from mass-produced, processed foods. “People are really curious now,” she said. “They are asking questions, and they want to know where their food comes from.”
Herd share member Lynn Wright agrees. “It is so important to know where your food is coming from,” Wright said. “And it’s a huge thing to be able to support someone like Billie, to support the small farms that are disappearing so fast. And Billie takes such good care of her animals, she loves them, and she loves what she does.
benefits of raw milk draw most herd share members in, for Lisa Fairman, fulfilling a childhood curiosity about what milk tastes like straight from a cow led her to Johnson’s farm. “I just wanted to try it,” she said. “And then Billie was so immediately open and inviting. She exemplifies the ‘if it’s mine, it’s yours to share.’” Fairman said she was amazed
“She is like a superhero to me because it is incredibly courageous to just opt out of selling to the big dairies,” she continued. “And to do it as a [60-year-old] woman alone on a farm without complaining … she’s a superhero producing the healthiest, sweetest drink around — farmfresh milk, nature’s most perfect food.” While the natural, nutritional
by Johnson’s farm — not just the dairy, but the sheep, pigs, turkeys and chickens she raises for natural meat and eggs, as well as her vegetable garden. “What she is doing is a lost art,” said Fairman, now a herd share member. “A small farmer who does it all, and does it while trying to help people get reconnected with their food, to understand where it comes
from and the whole process.” The way Johnson loves her animals also impresses Fairman. “They are not just livestock to Billie,” she said. “They might have their ear-tag numbers, but those numbers are their names, and she knows each of their personalities. She cares about them.” ****** Johnson eased the last bale of hay onto a small trailer she had hooked up to her four-wheeler, then parked the tractor. We climbed out and onto the fourwheeler. “Let’s get these girls fed now,” she said as she maneuvered the ATV along the road toward the pasture gate. As we rode along dropping piles of alfalfa hay, she talked about her cows with pride in her voice and love in her eyes. But there was no time to linger. We had eggs to gather, sheep to feed, grain to cover, and three-day-old goats to bottle feed. With the sun set behind the hills, the chores for this day, which started before the sun came up, were finally done. Inside her cozy farmhouse, Johnson slowly stirred a pot of hot cocoa as it warmed on the stove top — mixed from her own raw milk, raw honey, and cocoa. “I never thought that as a woman I could do this on my own,” she said. “But I’m proving to myself that I can. “But I couldn’t do any of it if it weren’t for all the wonderful people in my life. Volunteers, neighbors, members and dear friends make it all possible.” ****** For more information on how to become a herd share member please visit www. windyacresdairyfarm.4t.com. U MAGAZINE | Spring 2012 | 27
28 | Spring 2012 | U MAGAZINE
At the Workplace
by Connie Worrell-Druliner, for The Bulletin
Five Steps for Goal Setting As you follow through on your New Year’s resolutions, consider the following steps for success. Once again, the countdown to another year has ended. We have all turned our calendars to 2012. Tradition suggests this is also the time of year to figuratively turn the page with a set of New Year’s resolutions, including objectives to be checked off your list of personal and professional goals. There’s no time like the new year to take stock of what you’ve already accomplished and what you’d like to do next. More than just going through the motions, setting realistic goals leads the way to personal growth. Honing down those processes in a focused way lets you work through each goal to arrive at a final result that should support something bigger than simply an item to be checked off your list. Whether your aim is to sharpen your skills or achieve something unique, goals require commitment, perseverance and motivation, admirable qualities for any member of the workforce. Job performance in the post-recession economy is sure to continue to be a key factor to personal and professional well-being, so having goals with measurable results may be more important now than ever. A better managed goal-planning process assures that what you’re doing every day contributes to an ultimate result, so get a jump-start on this year by keeping in mind the SMART goals system. SMART goals are specific, measurable, attainable, relevant and timely. One suggestion that can help is to create a goals notebook where you can write out your New Year’s resolutions and how you’ll achieve them. The notebook can be a great place to keep track of your progress. Here are five simple tricks to make sure those same resolutions get crossed off the list:
encourage you. You’re more likely to succeed if you’re held accountable and can discuss any challenges with a mentor who can also help you find innovative ways to overcome issues as you face them.
Give yourself a Plan B
Define your goals
Make an actual list. Define what you’d like to achieve and put it in writing. Ask yourself, “What does success look like to me?” and don’t skimp on the details. Create a clear mental picture that lends itself to positive visualization; you’ll have an image of success that can continue to inspire you.
Identify the areas of your goal plan that may prove tiresome, frustrating or problematic. Select alternatives that will get you the same results. For example, if you’re trying to read a business book each week for the next year, plan to take a break and read a business blog or attend a lecture instead. Get a fresh start this New Year’s by going through your goals now and outlining them in an effective way. By knowing what you want and how to achieve it, you’ve already taken your first steps toward success in the coming year.
Describe why
It’s easier to give up on a process if you can’t remember why you started in the first place. List all the possible benefits of achieving your goal. Save the list, and refer to it throughout the goal-attainment process.
Create a timeline
Write yourself a road map that will lead you to your objectives. Outline a series of short-term goals that bring long-term results. Create a timeline, and establish milestones you expect to reach along the way. Also, reward yourself for staying motivated upon completion of progress markers.
Find support
Let others know what you’re working to achieve. Before December’s end, set up a schedule to talk regularly with friends, family members or coworkers who can
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 | Spring 2012 | 29
Welcome to the rest of your life.
by Lori Gleichman, for The Bulletin
Taking stock in your ‘bucket list’ Do your living while you can, at least before fate cuts short the opportunities before you. Welcome to the rest of your life … working on the bucket list now rather than waiting. If I’ve learned anything over the past few years, it’s to do the living while you can — not just the day-to-day stuff, but also the fun, important stuff. You never know when illness, injury or just plain fate is going to take a swipe at you or the ones you love. I wrote my bucket list nearly 20 years ago. While it has a few adventures on it (like go on an African safari), it’s more a list of aspirations. I don’t remember what prompted it, but I do know it has remained a constant touchstone for me, influencing some of my most important decisions. For example, No. 1 on my list is “to love and be loved by Dick (my husband) forever.” It may seem a pretty straightforward wish for a woman about to celebrate her 25th wedding anniversary, but I’ve realized since I made that promise to myself that there is a lot of responsibility in that commitment. When the marriage road is rocky, I think of that pledge and what is required to “love and be loved forever.” And I’ve found a few people who confirm that I might be on the right track. More than 1,500 older Americans were interviewed for Cornell University’s Legacy Project, and their insights and lessons have been captured in a book called “30 Lessons for Living.” Researchers asked these older people to talk about what they did right and wrong in their long lives. In addition to
love and marriage, topics covered money, war and peace, values to live by, living compassionately, and avoiding regrets. What many of these people (mostly in their 70s, 80s and 90s) said about relationships is that while romantic love initially brings a couple together, what makes marriage work is abiding friendship, an ability to communicate, willingness to give and take, and a commitment to the institution of marriage as well as to each other. I think those are good bullet points to add to “love and be loved forever.” Another aspiration on my bucket list was to “have a professionally accomplished career.” At the time this was written, I was on the corporate fast track and had just been named an assistant vice president at a Fortune 500 company. Then, accomplishment meant a healthy paycheck and nice bonuses, a corner office with a view of the mountains, and the privilege of dealing with the details of corporate America. But now I agree with Gary, 74, who said, “Take the time to identify your life’s purpose and to find your passion. And if possible, start a career in that.” Thanks to The Bulletin and a few regional magazines, I’ve had the chance to fulfill yet another item on my bucket list (to be a published writer), but I’ve decided to embrace Gary’s advice more fully and to pursue the passion. While I love telling other people’s stories, I
want to write a few more of my own. Those of you who read about my fung shui adventures may be happy to hear the office remodel is done. It is a more comfortable and less-cluttered space, and I am determined to spend more time there writing short stories rather than marketing plans. In fact, I plan to submit one to a writer’s competition this spring. I don’t think it matters if I win anything; it matters that I’m being intentional about fulfilling some dreams.
“... what makes marriage work is abiding friendship, an ability to communicate, willingness to give and take, and a commitment to the institution of marriage as well as to each other.” I won’t bore you with more stories about other things on my bucket list (like don’t embarrass myself on Jeopardy), but I will ask you to look at your own and see how you’re doing. In the mean time, I recommend you take the time to read the advice and observations shared by the older Americans who participated in the Legacy Project (legacyproject.human.cornell.edu).
The moment you realize that life can, and does, change in an instant is a profound moment in the journey of life. Sometimes we learn that lesson as a child; sometimes we’re older. Sometimes we get pretty far along in life before circumstances hit with a force you never expected, shifting perspectives and priorities forever. And the funny thing is that when this moment arrives, it’s usually never of your own making. Otherwise, this column would be called “Welcome to the life you planned ...” Instead, it’s a chance alignment of forces that make you realize this is the new normal. In other words, “Welcome to the rest of your life.” — Lori Gleichman 30 | Spring 2012 | U MAGAZINE
SAGE ADVICE
Here are some other pieces of advice from Cornell’s Legacy Project (legacyproject.human.cornell.edu):
On Raising Children | GRACE, 74:
“How to have good relationships with adult children? Oh, I think give them their own life. Don’t make demands on them. I think any adult, particularly adults with children right now, they have enough on their plate. Don’t make demands. Don’t ask much of them. Just be there for them when they need you. Try to laugh with them. And certainly don’t tell them what to do. Because I think your guess is as good as theirs.”
On How to Be Happy | JOHN, 70: “I don’t say people shouldn’t think about the future. But when you really give yourself up to the present, when you’re in the room and you look around you, and there are other people in the room and you’re able to really zero in on those other people, and being able to really sense what they’re feeling and tap in to their own presence, then it’s not aimless at all. You feel very connected, very grounded, and it’s energizing. So you receive energy by making those connections in the present moment.”
On Money | MARGE, 84: “One must make a living, and it is not easy these days. But don’t insist on being a millionaire. Focus on making enough money to bring up your children, educate them, save and invest anything extra for your old age.” On War and Peace | LARRY, 89, WWII VETERAN: “I learned to accept mankind until they prove me wrong. I don’t care who you are, what you are, how you are, you’re fine with me until you prove the opposite.” On Avoiding Regrets | GAIL, 91: “Do it now. What young people will regret is not pursuing opportunities while they can. Don’t wait because you only have one life.”
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